October 14, 2025 • 23 mins
You know what to do: serve, lead, and pursue the mission God’s given you.
But your energy keeps slipping through your fingers and you're not able to fully show. The brain fog. The food cravings. The fatigue and growing list of diagnoses that keep stealing your focus!
This isn't just willpower, but something deeper that's quietly draining your drive for lasting impact in business and life!
In this faith-fueled, science-backed episode, Anita and Jared uncover how dairy can quietly deplete your stamina, focus, and productivity, and why the cheese cravings feel so strong. You’ll hear the surprising truth about dairy’s addictive pull and how food manufacturers use it to keep you running back for more.
Then we’ll show you five delicious, powerful plant-based swaps that bring freedom without sacrificing enjoyment, because you were never meant to feel deprived. You were meant to feel alive and excited, with the ability to make the most of every opportunity.
Listen now to discover how simple, flavor-first WFPB changes can help you regain clarity, steady energy, and the strength to fully live your God-given purpose.
Then share your next win inside our Peak Performance Network, where believers like you are learning the way to fuel their bodies, strengthen their faith, and maximize their impact.
💃🏻 Ready to love the meals that fuel your purpose? Inside Accelerator, you’ll master our proven 5-Step Whole Food Plant-Based Framework to gain steady energy, clear focus, and lasting joy for your God-given calling. 🌿 Join the Waitlist - doors open soon! 💕 Not yet in our Peak Performance Network? Join today for faith-filled support and simple strategies that last. 🥣 Craving flavor? Grab our Cookbook Bundles and discover how delicious healthy can be! Click here to get our favorite dried fruits and frozen berries shipped directly to you.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
SPEAKER_01 (00:00):
I was straight up addicted.
And you could start feelingguilty about that, but we want
to set you free from any guiltthat you have around it and also
help you realize it's not hardto get free from the addiction.
But I want you to understandwhy.
I mean, there really is aphysical addiction that goes on.
Why is that?
What's happening thereunderneath the surface when we
(00:20):
eat these foods on the regular?
I think the first problem withHey sister, welcome to the Power
on Plants podcast.
Are you tired of staring intothe fridge wondering what to eat
so you can just feel better?
Do you want to avoid spendinghours in the kitchen making
complicated meals in the name ofhealth?
Would you love to leave fatiguebehind and finally have the
(00:42):
energy to do all the things youwant to do?
Hi, we're Sheridan and EaterySale Christ followers,
healthcare professionals,parents of four, and big fans of
great tasting food.
We too tried exercising more,eating natural and clean foods,
but we still found ourselvesstruggling with what we thought
were changes that come with ageor bad genes.
And we weren't finding answersthe traditional route, so we dug
(01:05):
into the research and createdour secret nutritional weapon,
sustainable plant-based living.
The truth is you can eat morewhole plant foods, and it's not
hard.
You just need the way that'srealistic and delicious so you
never feel deprived.
If you're ready to enjoy yourmeals, no longer be held back by
your health struggles andactively live your life, then
(01:27):
you're in the right place.
So grab your favoriteplant-based cup of happy, pop in
those earbuds, and let's getstarted.
Have you heard the one about theDairy Queen?
Yeah, I used to be that girl.
So in case you're new and you'venever heard the situation I put
Jared into at the grocery storecheckout line, there's a story
(01:48):
here.
You want to tell them?
SPEAKER_00 (01:49):
Would be delighted to.
SPEAKER_01 (01:51):
I bet you would.
SPEAKER_00 (01:52):
Well, this was quite a while back where I was going
through the grocery line, had anumber of groceries that were on
the conveyor belt.
And I don't know, they couldhave been 90% dairy.
And I remember the cashier kindof looking at it saying, Wow,
y'all got a lot of dairy there.
It's like, I know.
We probably should just own acow.
It'd be a whole lot cheaper ifwe just had a cow and made our
own.
(02:12):
Although I don't think it wouldbe as quick.
So it was that aspect of it,too.
SPEAKER_01 (02:16):
Yeah, he was on an errand for the Dairy Queen.
So what on was on that conveyorbelt at the checkout line?
Sour cream.
SPEAKER_00 (02:23):
Yeah, that was a while ago.
So I don't rememberspecifically.
SPEAKER_01 (02:26):
I bet you can name it.
SPEAKER_00 (02:27):
Given our history, sour cream, butter, ice cream,
yogurt.
Could be multiple types ofcheeses on that.
SPEAKER_01 (02:36):
Yeah, you got smoked gouda, you might have some
velve, you might have some sharpcheddar.
SPEAKER_00 (02:41):
Sharp cheddar was a staple.
SPEAKER_01 (02:42):
Listen, seriously, you would not believe all the
cheese I used to eat, but itwasn't just cheese, it was all
the dairy.
Milk, like Jared said, the sourcream.
So if you are a cheese lover,this episode is for you.
We want you to have hope andunderstand you don't have to
feel like I could never goplant-based if only I didn't
have to give up cheese.
Please know you're not alone ifyou feel this way.
(03:03):
Because I was there.
But you can do this becausethere are some incredible
replacements.
We're just gonna go over fivereally great ones here to get
you started because we want youto start taking the steps that
are gonna get you to the placewhere you can understand that
you will love this way of livingwhen you find your new
favorites, your new substitutesthat you're going to like just
(03:25):
as much or even better than yourold favorites.
And therefore, you're nevergoing to feel deprived.
And this is how you do it, andyou make it stick.
And as you find them, what areyou gonna do?
You're going to put them on yourfavorites list.
Always write them down.
I know you think you're notgonna forget, but you will.
So write them down on that listso you can always go back to it.
It's gonna save you so muchtime.
(03:47):
And then make a post in it inour group at powerimplants.com
forward slash pie when you fallin love with your favorites list
and you're going, Anita, thissaves me hours of my life.
I can't wait to celebrate withyou because you're gonna love
this.
SPEAKER_00 (03:58):
And I will tell you, sometimes it's the simplest
solutions to your problems thatare the best one.
Because you think, like Anitasaid, you're not gonna forget.
You will, because there will bea certain amount of time that
lapses, and you'll think, whatwas it that we loved last year
around this time?
Oh, I don't know.
Don't make it complicated.
Either put it on notes on yourphone or get a piece of paper
(04:20):
somewhere where you will be ableto find it very easily.
And it really is just thatsimple.
SPEAKER_01 (04:24):
And you might be tempted to think, I feel guilty
about this cheese issue I havebecause you're like I was, and
you look at the groceries comingin and you're going, I have a
lot of dairy here.
Not just the cheese, but dairyin general.
And you start looking andrealize, yeah, we eat a lot of
dairy.
SPEAKER_00 (04:40):
So you may not even think a lot of dairy.
You might be thinking, I got aproblem here.
SPEAKER_01 (04:45):
I was straight up addicted, and you can start
feeling guilty about that, butwe want to set you free from any
guilt that you have around itand also help you realize it's
not hard to get free from theaddiction.
But I want you to understandwhy.
I mean, there really is aphysical addiction that goes on
with dairy.
Why is that?
What's happening thereunderneath the surface when we
(05:07):
eat these foods on the regular?
SPEAKER_00 (05:09):
I think the first problem with dairy itself,
though, is that it has casein init.
Right.
And that gets converted in ourbodies to casomorphine, which
acts on our brains likemorphine.
But then when you look at ourmodern cheeses, they have oils,
they have salt that are added tothem, and those give a bit of a
dopamine hit.
And so then you have that, oh,that feel good.
(05:29):
And that keeps you coming backagain and again.
SPEAKER_01 (05:33):
And doesn't it make you wonder why is that even in
there in the first place?
You want to think about milk andhow it functions.
So it was originally created todo what?
To feed a calf to where it wouldgrow into a cow.
And so we're eating dairy andwe're holding on to weight and
we don't understand why.
And this is one of the reasons.
SPEAKER_00 (05:52):
And how big is that cow?
Is it the same as a human as faras size and mass?
No, it's very different, it'smuch larger.
So then when it has that effecton the human body, we really
shouldn't be all that surprised.
SPEAKER_01 (06:03):
So we have this casein in there that our body
then turns into casomorphine.
And like Jared's saying, it hasthis dopamine type effect on our
brain that keeps us coming backfor more.
Why is it in there?
Again, to draw the calf back tothe cow.
So it has that same effect onyou, drawing you back in time
after time to the cheese.
The manufacturers realize thisso much that what do they do?
(06:24):
Jared, what do they do?
What happened to you when youwere at work one day and saw a
non-dairy creamer sitting thereon the counter?
SPEAKER_00 (06:31):
I saw it and I noticed it had a warning that
said it contained milk.
But on the front of the label,it said non-dairy creamer.
Like, wait a minute, how cannon-dairy creamer have milk in
it?
That's messed up.
So I turned that puppy over,looked at the ingredient list,
and when you go down the listand go through all those
chemical names you can'trecognize, you see casein.
(06:51):
That was it.
That was the quote unquote milkthat was in the non-dairy
product.
SPEAKER_01 (06:56):
So they basically pulled this protein out of the
cow's milk that we know God putin there to keep bringing the
calf to the cow, and it'saddictive for people.
It keeps drawing us back todairy.
The manufacturers have realizedthis now, they insert it into
non-dairy items to keep youcoming back to their product
again and again.
SPEAKER_00 (07:15):
It's a protein.
Now, in the context of a coffeecreamer, I can't really imagine
that casing would add a wholelot of creaminess to it because
they put a lot of palm oil andthings like that in there.
But I suppose from themanufacturer standpoint, oh,
it's just a protein.
It's in milk.
Milk's good for you.
So they don't necessarily feelguilty about adding it in there,
(07:36):
but they do know this is notwithout them understanding that
it is going to draw you back, itis going to have that
addictiveness to it.
SPEAKER_01 (07:44):
And we've shared all this so that you can start
understanding and gaining someinsight because this is not the
only place where this kind ofthing happens.
SPEAKER_00 (07:51):
Oh no, we've seen it in other products.
SPEAKER_01 (07:53):
No, and so you're seeing this happening again and
again on a regular basis.
You don't know this is going onbehind the scenes of things that
you're eating on a regularbasis, and you wonder why you
crave them and you're drawn tothem so much, and you keep
eating them no matter what youdo.
But there's a way to break freeof that, and it's finding your
new favorites one at a time andreplacing them.
So today we want to share someoptions that are truly
(08:15):
non-dairy, no casein added, sothat you can start enjoying
these things and getting thereplacements in there.
Today we're focusing on cheese,but understand that there are
things that you can use for sourcream replacements that are just
as good, if not better.
And milk replacements.
If you have not yet gotten ourperfect plant milk recipe, go to
our website atpoweronplants.com.
(08:36):
You can get that and startmaking it today.
Tweak it to your taste.
Milk tastes a little sweet, sowe have a little date in there.
It tastes a little bit salty, soyou can add the pinch of miso
for a healthy salt as well.
And I would recommend white misopaste for that.
Of course, always buy organicbecause we want to do that
anytime we're eating a soyproduct.
(08:57):
I won't go into why, but justtrust me on that one.
You want to start getting thesereplacements for dairy into your
life one by one.
So what you do is you take theone thing out that you know is
harming you and not good foryou, and you put the one thing
back in its place that's gonnamake you feel amazing, that's
going to love your body back,but that you also love.
Because if you put somethinginto its place that loves your
(09:17):
body back, but you don't love,guess what's gonna happen?
You're gonna either hate it andresent it, or you're just not
gonna do it for long term.
You might do it long enough toget some result, but after that,
that's it.
It's done.
SPEAKER_00 (09:27):
I think we're gonna call this episode How the Dairy
Queen Detox Cheese.
That's a good one.
It may feel like that for a dayor two, but trust us, it is
possible you will love thesereplacements, but more
importantly, these replacementswill love you back.
SPEAKER_01 (09:42):
Yes.
So first we want to talk aboutcashew cream.
Now, I know when I say cashew,you may be thinking, oh no, I
can't eat nuts because nuts arefattening.
If you've heard much in theplant-based space, you've heard
this, but it's not true.
It's just not true.
You don't want to be pouring itonto everything in large
quantities, but you cancertainly eat cashew cream.
(10:03):
There are other ways that youcan also replace some of the
cashews in it, like adding whitebeans and things like that, that
it will still taste just ascreamy, but it'll cut back a
little bit on the nuts thatyou're consuming, which can be a
good thing, but it's not thatyou need to be worried about
your weight with these things.
Dr.
Greger's put that myth to restwith several videos he's done
about nuts and weight loss.
(10:23):
You can look that up atnutritionfacts.org.
So cashew cream is one of yourfirst go-to's for replacing
dairy.
It makes a great base for saladdressings, it makes a great base
for so many things.
SPEAKER_00 (10:35):
It's extremely versatile.
SPEAKER_01 (10:36):
It's unbelievable.
SPEAKER_00 (10:37):
You use it in a number of things, and because it
has a fairly neutral flavor, itjust makes it extremely
versatile.
SPEAKER_01 (10:43):
I call it the secret handshake into the plant-based
kitchen.
I mean, it's pretty much whatit's like.
SPEAKER_00 (10:48):
Once you have it, you're in the club.
There you go.
You know what to do.
SPEAKER_01 (10:51):
It's a great thing to make, and it is not hard to
make.
It's silky, creamy, rich.
It's great to use on pastas andsoups.
You can use it in casseroles.
You can use it to make, we evenhave a gravy recipe, my Southern
Pan gravy that has kind of abase of cashew cream.
It tastes just as good.
And seriously, I grew up in myparents' southern restaurant,
and this gravy is so good.
(11:12):
Like I could put it head to headwith my mom's any day, and you
would not know.
It's beefy, it's creamy, it hitsall the right notes.
For someone who wants gravy,it's just so good.
SPEAKER_00 (11:24):
You won't miss the dairy version at all.
SPEAKER_01 (11:26):
And it makes a great base for creamy salad dressings
as well.
SPEAKER_00 (11:30):
Yes.
SPEAKER_01 (11:31):
And it's just literally a couple of
ingredients, and you hit theblender, boom, it's done.
I mean, it just pulverizeseverything when you have a
high-speed blender.
And within minutes, this is likean under five minute sauce.
I'm talking it is so simple,it's not hard to do at all.
SPEAKER_00 (11:46):
We actually call this one in our cookbook the
two-minute cashew cream.
SPEAKER_01 (11:50):
Yeah, it's the fastest you can even imagine.
So you can get this in the PowerImplants cookbook, our specific
one that we use.
There are also recipes out thereonline, but I'm pretty picky
about recipes, and Jared cantell you I have tested and
perfected until we all love it.
SPEAKER_00 (12:05):
Until it's perfect.
SPEAKER_01 (12:06):
Until it's perfect.
SPEAKER_00 (12:07):
She is very discerning.
So just so you know.
SPEAKER_01 (12:10):
That's a nice way.
SPEAKER_00 (12:11):
We've never mentioned it before.
SPEAKER_01 (12:12):
That's a nice way of saying I'm picky because I want
my food to taste amazing.
So you can get that in ouroriginal cookbook bundle at
poweronplates.com forward slashcookbook.
That is there if you think, youknow, I just don't know where to
start.
And I want one that I knowthat's been tested and that
tastes great.
That's where you can pick thatup.
The second is ricotta cheese.
If you originally liked ricotta,this one is going to put a big
(12:33):
smile on your face.
If you never liked ricotta, Ican tell you this one also could
put a smile on your face becausemy son hated ricotta.
I mean, we used to make lasagna.
I used to stuff shells.
He didn't like it.
I loved ricotta because I'm justa cheese fan in general and I
liked all things cheese anddairy, as you well know already.
But this one to me tastes almostidentical to ricotta, but
(12:56):
there's some underlying cowinessor something.
I don't know what to say that hewould pick up on in regular
ricotta that is not there inthis.
And so he loves lasagna now andhe loves manicotta now because
we can make it with our ricotta,but people that are used to
eating dairy never would knowthere was a difference because
the way mine is made, it'screamy, it's delicious.
(13:18):
It's so good.
This one's also in our originalcookbook bundle, and it will put
a big smile on your face if youlike ricotta for making lasagna,
making manicotti.
The other thing we love to do,you can stuff the manicotti
shells or the jumbo noodles, butyou can also, if you think, I
don't have time for lasagna,Anita, are you kidding me?
Like, I don't remember the lasttime I made that because I've
got a business I'm running, andI just don't have time for that.
(13:39):
You can take and just makelasagna in your bowl.
So all you do is boil the wholegrain noodle that you're using.
You can even use zoodles,honestly.
So you put it whatever you'reusing for your pasta in the base
of the bowl, layer the ricottaon there, and then you just put
your favorite sauce.
I like our bolognese saucebecause it's meaty, it's
absolutely delicious.
(14:00):
That's definitely a recipeyou're gonna want to try.
And it is in our originalcookbook bundle as well at
powerandplants.com forward slashcookbook.
So those are ones that just pairgreat together, but that will
save you so much time if youthink I don't want to layer a
lasagna or stuff the noodles.
Everyone can serve their ownbowl, their favorite pasta on
the bottom, the layer ofricotta, and then you just layer
(14:20):
the sauce on top and it's done.
You don't even have to bake it.
It's all stovetop and supersimple and quick.
SPEAKER_00 (14:26):
That one is extremely quick because you can
make the bolince ahead of time.
Then if you go over tosomebody's house or they're
coming over to your home, thenyou can make the pasta.
Well, also too, you'd have tomake the ricotta ahead of time
as well.
But have those both made, putthe pasta, then the ricotta,
then the bolinase, and thenmaybe another layer or two on
top of those.
SPEAKER_01 (14:43):
Oh, you could layer it if you wanted to.
We don't usually do that, butthat's a great idea.
You totally could make twolayers in your bowl.
SPEAKER_00 (14:49):
Think about our son.
I think he takes after you,Anita, because I can't say that
I have ever, when I've eatenricotta cheese, detected any
cowiness.
SPEAKER_01 (14:59):
He does.
He picked up on it and he said,no, this this cheese is not for
me.
That was years ago when we atecheese.
Of course, we don't eat itanymore, but he did pick up on
it.
He would not touch cheese.
That's funny.
SPEAKER_00 (15:09):
We didn't like it, but I didn't know why.
I didn't know it was because itwas kind of cowie.
But I know what he's talkingabout.
I've not experienced that, butthere are times whenever there's
these off flavors that you maypick up on.
SPEAKER_01 (15:17):
There is a back-end aftertaste to dairy.
Yeah, there really is.
But you know, it never botheredme enough to not eat it.
So that leads us to cheeseoption number three.
SPEAKER_00 (15:26):
Nooch.
SPEAKER_01 (15:27):
Nooch.
That's nutritional yeast.
Now, maybe you come into theplant-based space and you're
going, what are they talkingabout?
Nooch.
I have never heard of this.
It's just short for nutritionalyeast.
This is a product that you canbuy, and I'll tell you, we
didn't eat it for a long time.
It gave me headaches.
I didn't feel good after I ateit.
So notice how you feel after youeat this one.
(15:48):
But what I found was it's thesynthetic vitamins that were
added to it to fortify it.
So if you buy it and you havetrouble with it, buy one that is
non-fortified or just start witha non-fortified because really
it just made me feel bad.
And what it all boiled down towas the fact that it had the
added vitamins.
So now that we eat it withoutthe added vitamins, I like it.
(16:08):
I'll tell you.
SPEAKER_00 (16:09):
Yeah, we haven't had any problems with it.
SPEAKER_01 (16:10):
You think about the stinky feet, cheesy taste of
sharp cheddar.
It kind of has that stinky feetflavor.
So if you're looking for thestinky feet flavor that you used
to miss in your, I can't tellyou any other way.
I know that sounds so weird.
Like, why would anybody want toeat something that tastes like
that?
But that's kind of the tastethat's in sharp cheddar cheese.
SPEAKER_00 (16:28):
Yes, minus the revolting aspect.
It does have a little bit ofthat cheesy flavor.
Uh, some have said stinky sock.
I don't know that I necessarilyfeel like it's a stinky sock.
SPEAKER_01 (16:40):
I'll be honest, I don't like a lot of it in my
food.
SPEAKER_00 (16:44):
There are certain places where it does add that
cheesiness, and I do enjoy itthere.
SPEAKER_01 (16:48):
But we see people just pouring like a cup into
their recipes.
SPEAKER_00 (16:52):
And I would say videos on YouTube.
SPEAKER_01 (16:54):
Yeah.
A half a cup, a cup.
I would say start light anddon't make this one of your main
fillers in any dish.
One to two tablespoons is goingto make things very cheesy for
you.
So start light on this one.
And also, it's not really awhole plant food.
So we say just use it as alittle bit of a flavor bump, but
don't think of it as, oh, I'mgonna add a whole cup in here
(17:16):
because it's really notnecessary.
And I think just sticking withmore of the whole plant foods is
the better way to go.
But if you're a cheese addictand you really want to get some
cheesiness in there that's morelike sharp cheddary, this is
something that you can try.
Again, just opt fornon-fortified.
Next, nacho cheese sauce.
We all have to have someooey-gooey, melty, cheesy.
(17:39):
This is like ballpark.
Think of ballpark nacho cheese.
You know how it doesn't reallyhave a strong sharp cheddar
flavor.
It's more bland, but it stillkind of tastes like cheese.
That's how this is.
It tastes like that.
SPEAKER_00 (17:50):
I would say this is a great replacement for
something where you would wantthat type of cheese product.
SPEAKER_01 (17:56):
Think of this as one of those oozy, melty comfort
foods that you might use at afootball party or on Taco
Tuesday to drizzle over yourbean burritos or your tacos and
things like that.
It really is so delicious, andit is crazy what it's made out
of because it has potatoes andcarrots and spices, and you just
blend it together.
And it's like, again, it's oneof those things that's done in
(18:18):
minutes.
But I'm going to tell you asecret to this one because you
might have tried it before.
Blend it a long time.
I have the perfect recipe.
I've nailed it down.
We've tried it over and overagain.
I tweaked it, tweaked it,tweaked it, and it's one of the
best ones I have ever tried.
And this one is actually also inthe original bundle.
(18:39):
Always a great place to start.
Thrive has a ton of greatrecipes, but get this bundle,
you're not going to bedisappointed because you're
going to get the nacho cheesesauce in there as well.
And the secret is blend it along time.
Blend it longer than what youthink.
These are the kinds of things Ilearned growing up in my
parents' family restaurant,standing by their side, learning
(19:01):
things like, hey, don't overblend your mashed potatoes.
Have you ever overblended mashedpotatoes?
You know what happens?
They get kind of stringy andgoopy.
SPEAKER_00 (19:10):
It's starchy.
SPEAKER_01 (19:11):
It's yucky.
You don't want that in yourmashed potatoes.
But you know where you do wantthat?
In your nacho cheese.
Okay.
I bet nobody's shared this withyou before, but when you have a
nacho cheese recipe that haspotatoes, you want to blend it
longer.
Okay.
Yes, because it's going to giveyou that little bit of
stringiness, a little bit, it'snot stringy like melted cheddar
(19:33):
cheese, but more like ballparkcheesiness.
It just does something extraspecial to it when those
potatoes hit the blender and youoverblend them.
So blend it a little longer andsee what you think.
And fifth, last but not least,we have Velnita cheese.
Now, if you were like me and youlike the processed cheese that
wasn't really cheese, but ittasted cheesy, you're gonna love
(19:55):
Velnita.
This is one that I came up withafter testing and trying and
perfecting things in the kitchenbecause I wanted something that
was like Velveeta cheese.
And I said, I've got it.
This is like Velveeta cheese.
And my daughter, our youngest,that was 12 at the time, she
said, Mom, you should call itVelnita after Anita.
And it kind of stuck.
So we call it Velnita cheese.
(20:16):
And this recipe, you can findthis one in our Thrive Cookbook
bundle.
And it is one that's gonna makeyou smile if you liked Velveeta
cheese.
We spread it on things likesandwiches and wraps, and we
drizzle it over our potatoes.
You could put it over a ricebowl.
There are so many ways that youcould use Velnita cheese.
(20:37):
It's really a fun one, and itdoes not disappoint.
And then we're giving you abonus.
So there's a sixth one becauseguess what?
You're still here, and we lovebonuses.
So we're gonna give you thisone.
And this is something you maynot have heard of, but I
actually like it better thannooch or nutritional yeast.
I like it much better.
But people get confused becausethey named it so similarly.
(20:59):
But this is basically dried outmiso.
It's naturally salty, but it'snot salt, but it's salty because
they dry out the miso.
It's like miso paste, if you'veever tried that.
But this is almost like it's oneof the closest things that I've
ever tried to Parmesan.
People are using nooch to makeparmesan replacements and with
(21:21):
nuts and things like that.
But I want you to try this.
It's called Miso Nooch.
It's a little bit expensive, butit is so worth trying.
And you get it at WildernessPoets Online.
That is the company.
Wilderness Poets, it's notnutritional yeast, it's not
nooch, it's Miso Nuch.
And they, as far as I know of,are the ones that came up with
it.
And I don't know anybody elsewho sells this.
(21:43):
So you want to try it if you'rea cheese lover because it's
gonna give you that cheesyflavor that you've been missing,
and you can sprinkle it onthings instead of salt
sometimes, like your bakedpotato.
SPEAKER_00 (21:54):
We've used all kinds of stuff.
SPEAKER_01 (21:56):
Yeah, we really like it for different things.
Like I'll just add a little bitinto a sauce or something that
I'm doing.
If I want it to be a little bitcheesy and a little bit salty,
but just remember it tastes alittle salty, so you don't want
to add a lot of it.
But if you mix that with nuts tomake your parmesan replacement,
it is going to make you happy ifyou're a cheese lover.
(22:18):
That one is definitely worth atry as well.
Friend, the big takeaway here isGod did not design us to live
feeling deprived.
He has filled this world with anabundant, flavorful array of
whole plant foods that heal ourbodies and make us feel amazing
so we can fully enjoy living ourdreams.
SPEAKER_00 (22:36):
Here's our challenge to you.
Pick one of these swabs and tryit in place of dairy.
Maybe it's nacho night withPower on Plants Nacho Cheese or
a drizzle of cashew cream overyour baked potato.
Just start with one.
SPEAKER_01 (22:50):
And then come into our exclusive community at
poweronplants.com forward slashPIE.
That's poweronplants.com forwardslash pie and let us know how it
went.
We can't wait to get to know youmore and hear all about it.
Friend, we hope you're having anamazing week.
We have loved hanging out withyou again today.
Always remember that you areloved, you are prayed for, and
(23:11):
we look forward to spending moretime with you again very soon.
I was straight up addicted.
And you could start feelingguilty about that, but we want
to set you free from any guiltthat you have around it and also
help you realize it's not hardto get free from the addiction.
But I want you to understandwhy.
I mean, there really is aphysical addiction that goes on.
Why is that?
What's happening thereunderneath the surface when we
(00:20):
eat these foods on the regular?
I think the first problem withHey sister, welcome to the Power
on Plants podcast.
Are you tired of staring intothe fridge wondering what to eat
so you can just feel better?
Do you want to avoid spendinghours in the kitchen making
complicated meals in the name ofhealth?
Would you love to leave fatiguebehind and finally have the
(00:42):
energy to do all the things youwant to do?
Hi, we're Sheridan and EaterySale Christ followers,
healthcare professionals,parents of four, and big fans of
great tasting food.
We too tried exercising more,eating natural and clean foods,
but we still found ourselvesstruggling with what we thought
were changes that come with ageor bad genes.
And we weren't finding answersthe traditional route, so we dug
(01:05):
into the research and createdour secret nutritional weapon,
sustainable plant-based living.
The truth is you can eat morewhole plant foods, and it's not
hard.
You just need the way that'srealistic and delicious so you
never feel deprived.
If you're ready to enjoy yourmeals, no longer be held back by
your health struggles andactively live your life, then
(01:27):
you're in the right place.
So grab your favoriteplant-based cup of happy, pop in
those earbuds, and let's getstarted.
Have you heard the one about theDairy Queen?
Yeah, I used to be that girl.
So in case you're new and you'venever heard the situation I put
Jared into at the grocery storecheckout line, there's a story
(01:48):
here.
You want to tell them?
SPEAKER_00 (01:49):
Would be delighted to.
SPEAKER_01 (01:51):
I bet you would.
SPEAKER_00 (01:52):
Well, this was quite a while back where I was going
through the grocery line, had anumber of groceries that were on
the conveyor belt.
And I don't know, they couldhave been 90% dairy.
And I remember the cashier kindof looking at it saying, Wow,
y'all got a lot of dairy there.
It's like, I know.
We probably should just own acow.
It'd be a whole lot cheaper ifwe just had a cow and made our
own.
(02:12):
Although I don't think it wouldbe as quick.
So it was that aspect of it,too.
SPEAKER_01 (02:16):
Yeah, he was on an errand for the Dairy Queen.
So what on was on that conveyorbelt at the checkout line?
Sour cream.
SPEAKER_00 (02:23):
Yeah, that was a while ago.
So I don't rememberspecifically.
SPEAKER_01 (02:26):
I bet you can name it.
SPEAKER_00 (02:27):
Given our history, sour cream, butter, ice cream,
yogurt.
Could be multiple types ofcheeses on that.
SPEAKER_01 (02:36):
Yeah, you got smoked gouda, you might have some
velve, you might have some sharpcheddar.
SPEAKER_00 (02:41):
Sharp cheddar was a staple.
SPEAKER_01 (02:42):
Listen, seriously, you would not believe all the
cheese I used to eat, but itwasn't just cheese, it was all
the dairy.
Milk, like Jared said, the sourcream.
So if you are a cheese lover,this episode is for you.
We want you to have hope andunderstand you don't have to
feel like I could never goplant-based if only I didn't
have to give up cheese.
Please know you're not alone ifyou feel this way.
(03:03):
Because I was there.
But you can do this becausethere are some incredible
replacements.
We're just gonna go over fivereally great ones here to get
you started because we want youto start taking the steps that
are gonna get you to the placewhere you can understand that
you will love this way of livingwhen you find your new
favorites, your new substitutesthat you're going to like just
(03:25):
as much or even better than yourold favorites.
And therefore, you're nevergoing to feel deprived.
And this is how you do it, andyou make it stick.
And as you find them, what areyou gonna do?
You're going to put them on yourfavorites list.
Always write them down.
I know you think you're notgonna forget, but you will.
So write them down on that listso you can always go back to it.
It's gonna save you so muchtime.
(03:47):
And then make a post in it inour group at powerimplants.com
forward slash pie when you fallin love with your favorites list
and you're going, Anita, thissaves me hours of my life.
I can't wait to celebrate withyou because you're gonna love
this.
SPEAKER_00 (03:58):
And I will tell you, sometimes it's the simplest
solutions to your problems thatare the best one.
Because you think, like Anitasaid, you're not gonna forget.
You will, because there will bea certain amount of time that
lapses, and you'll think, whatwas it that we loved last year
around this time?
Oh, I don't know.
Don't make it complicated.
Either put it on notes on yourphone or get a piece of paper
(04:20):
somewhere where you will be ableto find it very easily.
And it really is just thatsimple.
SPEAKER_01 (04:24):
And you might be tempted to think, I feel guilty
about this cheese issue I havebecause you're like I was, and
you look at the groceries comingin and you're going, I have a
lot of dairy here.
Not just the cheese, but dairyin general.
And you start looking andrealize, yeah, we eat a lot of
dairy.
SPEAKER_00 (04:40):
So you may not even think a lot of dairy.
You might be thinking, I got aproblem here.
SPEAKER_01 (04:45):
I was straight up addicted, and you can start
feeling guilty about that, butwe want to set you free from any
guilt that you have around itand also help you realize it's
not hard to get free from theaddiction.
But I want you to understandwhy.
I mean, there really is aphysical addiction that goes on
with dairy.
Why is that?
What's happening thereunderneath the surface when we
(05:07):
eat these foods on the regular?
SPEAKER_00 (05:09):
I think the first problem with dairy itself,
though, is that it has casein init.
Right.
And that gets converted in ourbodies to casomorphine, which
acts on our brains likemorphine.
But then when you look at ourmodern cheeses, they have oils,
they have salt that are added tothem, and those give a bit of a
dopamine hit.
And so then you have that, oh,that feel good.
(05:29):
And that keeps you coming backagain and again.
SPEAKER_01 (05:33):
And doesn't it make you wonder why is that even in
there in the first place?
You want to think about milk andhow it functions.
So it was originally created todo what?
To feed a calf to where it wouldgrow into a cow.
And so we're eating dairy andwe're holding on to weight and
we don't understand why.
And this is one of the reasons.
SPEAKER_00 (05:52):
And how big is that cow?
Is it the same as a human as faras size and mass?
No, it's very different, it'smuch larger.
So then when it has that effecton the human body, we really
shouldn't be all that surprised.
SPEAKER_01 (06:03):
So we have this casein in there that our body
then turns into casomorphine.
And like Jared's saying, it hasthis dopamine type effect on our
brain that keeps us coming backfor more.
Why is it in there?
Again, to draw the calf back tothe cow.
So it has that same effect onyou, drawing you back in time
after time to the cheese.
The manufacturers realize thisso much that what do they do?
(06:24):
Jared, what do they do?
What happened to you when youwere at work one day and saw a
non-dairy creamer sitting thereon the counter?
SPEAKER_00 (06:31):
I saw it and I noticed it had a warning that
said it contained milk.
But on the front of the label,it said non-dairy creamer.
Like, wait a minute, how cannon-dairy creamer have milk in
it?
That's messed up.
So I turned that puppy over,looked at the ingredient list,
and when you go down the listand go through all those
chemical names you can'trecognize, you see casein.
(06:51):
That was it.
That was the quote unquote milkthat was in the non-dairy
product.
SPEAKER_01 (06:56):
So they basically pulled this protein out of the
cow's milk that we know God putin there to keep bringing the
calf to the cow, and it'saddictive for people.
It keeps drawing us back todairy.
The manufacturers have realizedthis now, they insert it into
non-dairy items to keep youcoming back to their product
again and again.
SPEAKER_00 (07:15):
It's a protein.
Now, in the context of a coffeecreamer, I can't really imagine
that casing would add a wholelot of creaminess to it because
they put a lot of palm oil andthings like that in there.
But I suppose from themanufacturer standpoint, oh,
it's just a protein.
It's in milk.
Milk's good for you.
So they don't necessarily feelguilty about adding it in there,
(07:36):
but they do know this is notwithout them understanding that
it is going to draw you back, itis going to have that
addictiveness to it.
SPEAKER_01 (07:44):
And we've shared all this so that you can start
understanding and gaining someinsight because this is not the
only place where this kind ofthing happens.
SPEAKER_00 (07:51):
Oh no, we've seen it in other products.
SPEAKER_01 (07:53):
No, and so you're seeing this happening again and
again on a regular basis.
You don't know this is going onbehind the scenes of things that
you're eating on a regularbasis, and you wonder why you
crave them and you're drawn tothem so much, and you keep
eating them no matter what youdo.
But there's a way to break freeof that, and it's finding your
new favorites one at a time andreplacing them.
So today we want to share someoptions that are truly
(08:15):
non-dairy, no casein added, sothat you can start enjoying
these things and getting thereplacements in there.
Today we're focusing on cheese,but understand that there are
things that you can use for sourcream replacements that are just
as good, if not better.
And milk replacements.
If you have not yet gotten ourperfect plant milk recipe, go to
our website atpoweronplants.com.
(08:36):
You can get that and startmaking it today.
Tweak it to your taste.
Milk tastes a little sweet, sowe have a little date in there.
It tastes a little bit salty, soyou can add the pinch of miso
for a healthy salt as well.
And I would recommend white misopaste for that.
Of course, always buy organicbecause we want to do that
anytime we're eating a soyproduct.
(08:57):
I won't go into why, but justtrust me on that one.
You want to start getting thesereplacements for dairy into your
life one by one.
So what you do is you take theone thing out that you know is
harming you and not good foryou, and you put the one thing
back in its place that's gonnamake you feel amazing, that's
going to love your body back,but that you also love.
Because if you put somethinginto its place that loves your
(09:17):
body back, but you don't love,guess what's gonna happen?
You're gonna either hate it andresent it, or you're just not
gonna do it for long term.
You might do it long enough toget some result, but after that,
that's it.
It's done.
SPEAKER_00 (09:27):
I think we're gonna call this episode How the Dairy
Queen Detox Cheese.
That's a good one.
It may feel like that for a dayor two, but trust us, it is
possible you will love thesereplacements, but more
importantly, these replacementswill love you back.
SPEAKER_01 (09:42):
Yes.
So first we want to talk aboutcashew cream.
Now, I know when I say cashew,you may be thinking, oh no, I
can't eat nuts because nuts arefattening.
If you've heard much in theplant-based space, you've heard
this, but it's not true.
It's just not true.
You don't want to be pouring itonto everything in large
quantities, but you cancertainly eat cashew cream.
(10:03):
There are other ways that youcan also replace some of the
cashews in it, like adding whitebeans and things like that, that
it will still taste just ascreamy, but it'll cut back a
little bit on the nuts thatyou're consuming, which can be a
good thing, but it's not thatyou need to be worried about
your weight with these things.
Dr.
Greger's put that myth to restwith several videos he's done
about nuts and weight loss.
(10:23):
You can look that up atnutritionfacts.org.
So cashew cream is one of yourfirst go-to's for replacing
dairy.
It makes a great base for saladdressings, it makes a great base
for so many things.
SPEAKER_00 (10:35):
It's extremely versatile.
SPEAKER_01 (10:36):
It's unbelievable.
SPEAKER_00 (10:37):
You use it in a number of things, and because it
has a fairly neutral flavor, itjust makes it extremely
versatile.
SPEAKER_01 (10:43):
I call it the secret handshake into the plant-based
kitchen.
I mean, it's pretty much whatit's like.
SPEAKER_00 (10:48):
Once you have it, you're in the club.
There you go.
You know what to do.
SPEAKER_01 (10:51):
It's a great thing to make, and it is not hard to
make.
It's silky, creamy, rich.
It's great to use on pastas andsoups.
You can use it in casseroles.
You can use it to make, we evenhave a gravy recipe, my Southern
Pan gravy that has kind of abase of cashew cream.
It tastes just as good.
And seriously, I grew up in myparents' southern restaurant,
and this gravy is so good.
(11:12):
Like I could put it head to headwith my mom's any day, and you
would not know.
It's beefy, it's creamy, it hitsall the right notes.
For someone who wants gravy,it's just so good.
SPEAKER_00 (11:24):
You won't miss the dairy version at all.
SPEAKER_01 (11:26):
And it makes a great base for creamy salad dressings
as well.
SPEAKER_00 (11:30):
Yes.
SPEAKER_01 (11:31):
And it's just literally a couple of
ingredients, and you hit theblender, boom, it's done.
I mean, it just pulverizeseverything when you have a
high-speed blender.
And within minutes, this is likean under five minute sauce.
I'm talking it is so simple,it's not hard to do at all.
SPEAKER_00 (11:46):
We actually call this one in our cookbook the
two-minute cashew cream.
SPEAKER_01 (11:50):
Yeah, it's the fastest you can even imagine.
So you can get this in the PowerImplants cookbook, our specific
one that we use.
There are also recipes out thereonline, but I'm pretty picky
about recipes, and Jared cantell you I have tested and
perfected until we all love it.
SPEAKER_00 (12:05):
Until it's perfect.
SPEAKER_01 (12:06):
Until it's perfect.
SPEAKER_00 (12:07):
She is very discerning.
So just so you know.
SPEAKER_01 (12:10):
That's a nice way.
SPEAKER_00 (12:11):
We've never mentioned it before.
SPEAKER_01 (12:12):
That's a nice way of saying I'm picky because I want
my food to taste amazing.
So you can get that in ouroriginal cookbook bundle at
poweronplates.com forward slashcookbook.
That is there if you think, youknow, I just don't know where to
start.
And I want one that I knowthat's been tested and that
tastes great.
That's where you can pick thatup.
The second is ricotta cheese.
If you originally liked ricotta,this one is going to put a big
(12:33):
smile on your face.
If you never liked ricotta, Ican tell you this one also could
put a smile on your face becausemy son hated ricotta.
I mean, we used to make lasagna.
I used to stuff shells.
He didn't like it.
I loved ricotta because I'm justa cheese fan in general and I
liked all things cheese anddairy, as you well know already.
But this one to me tastes almostidentical to ricotta, but
(12:56):
there's some underlying cowinessor something.
I don't know what to say that hewould pick up on in regular
ricotta that is not there inthis.
And so he loves lasagna now andhe loves manicotta now because
we can make it with our ricotta,but people that are used to
eating dairy never would knowthere was a difference because
the way mine is made, it'screamy, it's delicious.
(13:18):
It's so good.
This one's also in our originalcookbook bundle, and it will put
a big smile on your face if youlike ricotta for making lasagna,
making manicotti.
The other thing we love to do,you can stuff the manicotti
shells or the jumbo noodles, butyou can also, if you think, I
don't have time for lasagna,Anita, are you kidding me?
Like, I don't remember the lasttime I made that because I've
got a business I'm running, andI just don't have time for that.
(13:39):
You can take and just makelasagna in your bowl.
So all you do is boil the wholegrain noodle that you're using.
You can even use zoodles,honestly.
So you put it whatever you'reusing for your pasta in the base
of the bowl, layer the ricottaon there, and then you just put
your favorite sauce.
I like our bolognese saucebecause it's meaty, it's
absolutely delicious.
(14:00):
That's definitely a recipeyou're gonna want to try.
And it is in our originalcookbook bundle as well at
powerandplants.com forward slashcookbook.
So those are ones that just pairgreat together, but that will
save you so much time if youthink I don't want to layer a
lasagna or stuff the noodles.
Everyone can serve their ownbowl, their favorite pasta on
the bottom, the layer ofricotta, and then you just layer
(14:20):
the sauce on top and it's done.
You don't even have to bake it.
It's all stovetop and supersimple and quick.
SPEAKER_00 (14:26):
That one is extremely quick because you can
make the bolince ahead of time.
Then if you go over tosomebody's house or they're
coming over to your home, thenyou can make the pasta.
Well, also too, you'd have tomake the ricotta ahead of time
as well.
But have those both made, putthe pasta, then the ricotta,
then the bolinase, and thenmaybe another layer or two on
top of those.
SPEAKER_01 (14:43):
Oh, you could layer it if you wanted to.
We don't usually do that, butthat's a great idea.
You totally could make twolayers in your bowl.
SPEAKER_00 (14:49):
Think about our son.
I think he takes after you,Anita, because I can't say that
I have ever, when I've eatenricotta cheese, detected any
cowiness.
SPEAKER_01 (14:59):
He does.
He picked up on it and he said,no, this this cheese is not for
me.
That was years ago when we atecheese.
Of course, we don't eat itanymore, but he did pick up on
it.
He would not touch cheese.
That's funny.
SPEAKER_00 (15:09):
We didn't like it, but I didn't know why.
I didn't know it was because itwas kind of cowie.
But I know what he's talkingabout.
I've not experienced that, butthere are times whenever there's
these off flavors that you maypick up on.
SPEAKER_01 (15:17):
There is a back-end aftertaste to dairy.
Yeah, there really is.
But you know, it never botheredme enough to not eat it.
So that leads us to cheeseoption number three.
SPEAKER_00 (15:26):
Nooch.
SPEAKER_01 (15:27):
Nooch.
That's nutritional yeast.
Now, maybe you come into theplant-based space and you're
going, what are they talkingabout?
Nooch.
I have never heard of this.
It's just short for nutritionalyeast.
This is a product that you canbuy, and I'll tell you, we
didn't eat it for a long time.
It gave me headaches.
I didn't feel good after I ateit.
So notice how you feel after youeat this one.
(15:48):
But what I found was it's thesynthetic vitamins that were
added to it to fortify it.
So if you buy it and you havetrouble with it, buy one that is
non-fortified or just start witha non-fortified because really
it just made me feel bad.
And what it all boiled down towas the fact that it had the
added vitamins.
So now that we eat it withoutthe added vitamins, I like it.
(16:08):
I'll tell you.
SPEAKER_00 (16:09):
Yeah, we haven't had any problems with it.
SPEAKER_01 (16:10):
You think about the stinky feet, cheesy taste of
sharp cheddar.
It kind of has that stinky feetflavor.
So if you're looking for thestinky feet flavor that you used
to miss in your, I can't tellyou any other way.
I know that sounds so weird.
Like, why would anybody want toeat something that tastes like
that?
But that's kind of the tastethat's in sharp cheddar cheese.
SPEAKER_00 (16:28):
Yes, minus the revolting aspect.
It does have a little bit ofthat cheesy flavor.
Uh, some have said stinky sock.
I don't know that I necessarilyfeel like it's a stinky sock.
SPEAKER_01 (16:40):
I'll be honest, I don't like a lot of it in my
food.
SPEAKER_00 (16:44):
There are certain places where it does add that
cheesiness, and I do enjoy itthere.
SPEAKER_01 (16:48):
But we see people just pouring like a cup into
their recipes.
SPEAKER_00 (16:52):
And I would say videos on YouTube.
SPEAKER_01 (16:54):
Yeah.
A half a cup, a cup.
I would say start light anddon't make this one of your main
fillers in any dish.
One to two tablespoons is goingto make things very cheesy for
you.
So start light on this one.
And also, it's not really awhole plant food.
So we say just use it as alittle bit of a flavor bump, but
don't think of it as, oh, I'mgonna add a whole cup in here
(17:16):
because it's really notnecessary.
And I think just sticking withmore of the whole plant foods is
the better way to go.
But if you're a cheese addictand you really want to get some
cheesiness in there that's morelike sharp cheddary, this is
something that you can try.
Again, just opt fornon-fortified.
Next, nacho cheese sauce.
We all have to have someooey-gooey, melty, cheesy.
(17:39):
This is like ballpark.
Think of ballpark nacho cheese.
You know how it doesn't reallyhave a strong sharp cheddar
flavor.
It's more bland, but it stillkind of tastes like cheese.
That's how this is.
It tastes like that.
SPEAKER_00 (17:50):
I would say this is a great replacement for
something where you would wantthat type of cheese product.
SPEAKER_01 (17:56):
Think of this as one of those oozy, melty comfort
foods that you might use at afootball party or on Taco
Tuesday to drizzle over yourbean burritos or your tacos and
things like that.
It really is so delicious, andit is crazy what it's made out
of because it has potatoes andcarrots and spices, and you just
blend it together.
And it's like, again, it's oneof those things that's done in
(18:18):
minutes.
But I'm going to tell you asecret to this one because you
might have tried it before.
Blend it a long time.
I have the perfect recipe.
I've nailed it down.
We've tried it over and overagain.
I tweaked it, tweaked it,tweaked it, and it's one of the
best ones I have ever tried.
And this one is actually also inthe original bundle.
(18:39):
Always a great place to start.
Thrive has a ton of greatrecipes, but get this bundle,
you're not going to bedisappointed because you're
going to get the nacho cheesesauce in there as well.
And the secret is blend it along time.
Blend it longer than what youthink.
These are the kinds of things Ilearned growing up in my
parents' family restaurant,standing by their side, learning
(19:01):
things like, hey, don't overblend your mashed potatoes.
Have you ever overblended mashedpotatoes?
You know what happens?
They get kind of stringy andgoopy.
SPEAKER_00 (19:10):
It's starchy.
SPEAKER_01 (19:11):
It's yucky.
You don't want that in yourmashed potatoes.
But you know where you do wantthat?
In your nacho cheese.
Okay.
I bet nobody's shared this withyou before, but when you have a
nacho cheese recipe that haspotatoes, you want to blend it
longer.
Okay.
Yes, because it's going to giveyou that little bit of
stringiness, a little bit, it'snot stringy like melted cheddar
(19:33):
cheese, but more like ballparkcheesiness.
It just does something extraspecial to it when those
potatoes hit the blender and youoverblend them.
So blend it a little longer andsee what you think.
And fifth, last but not least,we have Velnita cheese.
Now, if you were like me and youlike the processed cheese that
wasn't really cheese, but ittasted cheesy, you're gonna love
(19:55):
Velnita.
This is one that I came up withafter testing and trying and
perfecting things in the kitchenbecause I wanted something that
was like Velveeta cheese.
And I said, I've got it.
This is like Velveeta cheese.
And my daughter, our youngest,that was 12 at the time, she
said, Mom, you should call itVelnita after Anita.
And it kind of stuck.
So we call it Velnita cheese.
(20:16):
And this recipe, you can findthis one in our Thrive Cookbook
bundle.
And it is one that's gonna makeyou smile if you liked Velveeta
cheese.
We spread it on things likesandwiches and wraps, and we
drizzle it over our potatoes.
You could put it over a ricebowl.
There are so many ways that youcould use Velnita cheese.
(20:37):
It's really a fun one, and itdoes not disappoint.
And then we're giving you abonus.
So there's a sixth one becauseguess what?
You're still here, and we lovebonuses.
So we're gonna give you thisone.
And this is something you maynot have heard of, but I
actually like it better thannooch or nutritional yeast.
I like it much better.
But people get confused becausethey named it so similarly.
(20:59):
But this is basically dried outmiso.
It's naturally salty, but it'snot salt, but it's salty because
they dry out the miso.
It's like miso paste, if you'veever tried that.
But this is almost like it's oneof the closest things that I've
ever tried to Parmesan.
People are using nooch to makeparmesan replacements and with
(21:21):
nuts and things like that.
But I want you to try this.
It's called Miso Nooch.
It's a little bit expensive, butit is so worth trying.
And you get it at WildernessPoets Online.
That is the company.
Wilderness Poets, it's notnutritional yeast, it's not
nooch, it's Miso Nuch.
And they, as far as I know of,are the ones that came up with
it.
And I don't know anybody elsewho sells this.
(21:43):
So you want to try it if you'rea cheese lover because it's
gonna give you that cheesyflavor that you've been missing,
and you can sprinkle it onthings instead of salt
sometimes, like your bakedpotato.
SPEAKER_00 (21:54):
We've used all kinds of stuff.
SPEAKER_01 (21:56):
Yeah, we really like it for different things.
Like I'll just add a little bitinto a sauce or something that
I'm doing.
If I want it to be a little bitcheesy and a little bit salty,
but just remember it tastes alittle salty, so you don't want
to add a lot of it.
But if you mix that with nuts tomake your parmesan replacement,
it is going to make you happy ifyou're a cheese lover.
(22:18):
That one is definitely worth atry as well.
Friend, the big takeaway here isGod did not design us to live
feeling deprived.
He has filled this world with anabundant, flavorful array of
whole plant foods that heal ourbodies and make us feel amazing
so we can fully enjoy living ourdreams.
SPEAKER_00 (22:36):
Here's our challenge to you.
Pick one of these swabs and tryit in place of dairy.
Maybe it's nacho night withPower on Plants Nacho Cheese or
a drizzle of cashew cream overyour baked potato.
Just start with one.
SPEAKER_01 (22:50):
And then come into our exclusive community at
poweronplants.com forward slashPIE.
That's poweronplants.com forwardslash pie and let us know how it
went.
We can't wait to get to know youmore and hear all about it.
Friend, we hope you're having anamazing week.
We have loved hanging out withyou again today.
Always remember that you areloved, you are prayed for, and
(23:11):
we look forward to spending moretime with you again very soon.
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