368: God's Original Healthy Food Unlocks Your Full Potential

Don't miss the full, life-changing VIDEO interview here. 

You’re called to build, lead, and create… yet your body keeps slowing you down with low energy, inflammation, poor focus, and fatigue. Welcome to the natural way to steward your body well for maximum Kingdom impact. You'll learn the way to naturally increase energy, sharpen your mind, and finally break free from the symptoms blocking your productivity.

In this transformational episode of the Power On Plants Podcast (Top 1% plant-powered performance for Christian leaders and entrepreneurs), Jarrod and Anita Roussel sit down with Cyd Notter, author of The Plan A Diet, to uncover how God’s original healthy food supports unstoppable daily energy, crystal-clear thinking, healthy weight balance, and the kind of mental sharpness you need to thrive.

This is the exact strategy purpose-driven leaders are using to:
✔ increase energy naturally
✔ reverse inflammation
✔ break addictive food cravings
✔ improve mental clarity
✔ stabilize mood and focus
✔ boost productivity without burnout
✔ heal naturally through whole food plant-based eating the simple, enjoyable way

You’ll discover how eating God’s way activates both biblical wisdom and science-backed nutrition to support your mind, body, hormones, metabolism, and mission. 

No dieting. 
No deprivation. 
No overwhelm. 
Just simple, exciting WFPB meals and real-life rhythms that let you thrive even with a full schedule.

Inside this episode, you’ll learn how to:
• understand why so many high performers feel foggy and fatigued
• fuel your brain for razor sharp clarity using whole plant foods
• naturally increase energy and reduce inflammation
• break emotional eating, cravings, and addictive patterns
• choose foods that enhance spiritual focus and productivity
• use your “big why” to create lasting lifestyle change
• eat in the way that actually tastes amazing and restores your body
• align your health choices with Scripture and God’s original design for maximum productivity

If you’ve felt blocked, slowed down, or held back by your health… the real answers are inside. Your calling requires clarity. Your mission requires energy. Your people need the FULLY alive version of you.

God designed your body to heal, renew, and operate with excellence, and this episode gives you the simple path to start reclaiming strength today.

Your mission matters. Your health is KEY to completing your assignment. Press pl

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Episode Transcript

SPEAKER_01 (02:46):
Um, let's not forget we have an enemy who does not
want us to serve and he's gonnastrive to keep us down and out,
right?
And and poor physical health isjust one way he can do that.
Yes.
So let's not give him thatopportunity.
Whatever lies you're being toldby the enemy about why you
cannot do this, zero in.
And I know that's off the topicof what you asked me.

SPEAKER_04 (03:08):
No, I love that.
So important.

SPEAKER_01 (03:11):
Yeah.
Just clearer thinking, betterhealth overall.

SPEAKER_05 (03:15):
Hey 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
energy to do all the things youwant to do?

(03:35):
Hi, we're Sheridan and EaterySelf-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 answersto traditional routes, so we dug

(03:56):
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

(04:18):
you're in the right place.
So grab your favoriteplant-based cup of a happy pop
in those earbuds and let's getstarted.
Hello and welcome to the Poweron Plants Podcast.
Today we are diving into aconversation that sits right at
the heart of what we teach.
That's God's original design forfood and how it still works and

(04:39):
is the key to fueling your bodyoptimally so you can finally
feel good to fully live thecalling that God has given you.
Our guest, Syd Nodder, is afaith-filled nutrition educator.
She's a speaker and author ofthe Plan A Diet: Combining Whole
Food Plant-Based Nutrition withthe Timeless Wisdom of
Scripture.
We absolutely love this titlebecause Plan A perfectly aligns

(05:03):
with Genesis 129.
You know how much we love thatverse around here.
God's first and his best planfor nourishing the bodies he's
created.
What Jared and I admire mostabout Sid's work is how she
connects biblical truth andpractical real life tools for
thriving physically, mentally,and spiritually without the
confusion or the overwhelm ofmodern diet.

(05:25):
So if you've ever wondered howdo I eat in the way that truly
honors God and optimally fuelsmy body to live according to my
purpose, you are in the rightplace today.
Sid, welcome to the Power onPlants podcast.
It is a joy to have you here.

SPEAKER_00 (05:42):
Thank you so much, Anita and Jared.
It's a pleasure to be heretoday.

SPEAKER_05 (05:46):
Yes, we love having you join us, sister.
You know, when you meet somebodyand just right away, you know,
that is my sister in Christ.

SPEAKER_02 (05:54):
And so we oh, it's amazing.

SPEAKER_05 (05:57):
And we have other things in common too.
And I don't even know if youknow this or not, but I grew up
in a barbecue restaurant in thedeep south eating all of those
kinds of foods.
And I seem to recall hearingthat you grew up in a similar
way.

SPEAKER_01 (06:11):
I did.
My parents owned a lounge, whichwas a bar and a pizza kitchen in
one building.
So as a child, I had all thepizza and root beer floats that
I could handle because my dadhad ice cream behind the bar to
make those uh uh those icecreamy drinks, yes, grasshoppers

(06:31):
and all those things.
So I'd fill up a frosted mugwith ice cream and then go to
the pop thing and get the rootbeer.
And oh my gosh.

SPEAKER_05 (06:39):
Yes, I did that, and I got on the back of the Lance
Man's truck.
So he would come with all thecandy bars and all that stuff.
So yeah, I'm sure that didn'thave anything to do with the
problems I landed in at 40 yearsold.
Yeah, but you know, we didn'tknow.
And the thing is, you have somany things that you face in
life, but you don't know untilyou know.
That's what Jared always says.

(06:59):
You don't know what you don'tknow, but when you know, you can
do better, right?
Absolutely.
That's why we all love teachingwhat we're teaching.
So we have a lot of busybelievers that are listening to
us and they feel like healthyliving is just out of their
reach.
How do things first begin toshift for them?
Do you think what are the bestthings they could do?

(07:20):
And how do they begin to shiftfor you?
Maybe we'll start there.

SPEAKER_01 (07:24):
Well, they shifted for me, not until my mid-30s.
Um, when I went, we my husbandand I both visited some
vegetarian friends, and wethought, well, this will be
interesting, going to avegetarian's house.
So we went to dinner there, andum they were into that way of
eating for animal reasons, andwe loved animals too, and we

(07:46):
thought, well, let's govegetarian, but we were still
eating dairy and hostesscupcakes, you know, we weren't
eating healthy at all, but Ithought we were just because we
had given up meat.

SPEAKER_02 (07:56):
Right.

SPEAKER_01 (07:56):
So that went on for a couple of years, and then I
was at a women's businessnetworking group because I owned
an art and frame store for many,many years.
So I belonged to the chamber andall that, and they had a
presenter come to thisnetworking group, and she was
actually representing thewellness forum from Columbus,
Ohio.
That's Dr.
Pam Popper, who teachesappointments doctor.

SPEAKER_05 (08:17):
Wow.
What a divine appointment.

SPEAKER_01 (08:19):
I know.
And so her name was Arlene, andshe said, I'm having a four-week
class at my house.
And I signed up thinking justthinking it would be something
fun to do with my girlfriends.
I was not thinking it was goingto change me and impact me as
much as it did.
Because during that class, thiswas 37, 35 years ago now at
least, I learned that I was noteating healthy at all.

(08:43):
And so at that point, I switchedover to an unhealthy vegan diet
where I was eating all the veganprocessed foods.
That went on for a while, andthen I finally went whole food
plant-based about 16 years ago,is when we gave up the dairy for
good.
Right.
But uh yeah, so it was Arlene'sclass that opened my eyes, and
she said to me, I kept havingher come to my frame shop to do

(09:05):
classes for the public.
And she said, Why don't you justbecome certified?
You know the material as well asI do.
You're always piping in withthings.
So I did.
I went on to become a certifiedhealth educator for the wellness
forum and did that for manyyears.
So that was my start.

SPEAKER_05 (09:22):
Wow, that's amazing.
So you didn't you came aboutthis way of living a little bit
more slowly?
It was over the course of years,and a lot of people try to do
that intentionally.
They say, okay, well, I don'twant to go all in.
I'm just gonna take it one stepat a time.
Would you recommend after goingthrough what you went through,

(09:43):
which Jared and I came into thisway of eating much the same way,
would you recommend this longerterm route?
Or is there a simpler way tostart, do you think?

SPEAKER_01 (09:53):
Well, I certainly wouldn't recommend the way that
I did it, which was too, toolong.
And um, we do know that studiesshow that those that jump in
with both feet have the mostsuccess.
However, I know that there arepeople that are not ready to
jump in overnight and they wantto make gradual changes.
My advice to that is that you'vegot to have a set date on the

(10:16):
calendar.
Give yourself five weeks.
Okay, I'm gonna, or six weeks isgonna be the most I'm gonna
transition.
And so you'll keep movingforward.
You just have to keep movingforward until you're fully on
board.
And six weeks is plenty of timeto do that.
So if you do make gradualchanges, make sure you have an
end date in mind or you'll driftas I drifted for way too long.

SPEAKER_05 (10:39):
That's such a great tip, Sid, to have the end date
in mind.
I love that because you couldsay, I'll do it over a course of
time, and then you just never doanything, or you do things so
slowly that you're really notgetting a lot of results.
But we know that one change,even one change, can make a
difference.
So just start doing the things,getting the changes, get
building that momentum, but thatend date is key.

(11:02):
I love that.
And then we have discoveredthough, I mean, just even for
ourselves, like once we saw itand really the light bulb moment
just happened for us, and itwas, oh, this could be the
answer.
This is it.
And we jumped in at full forceand did it.
I mean, it that's wheneverything started to change for
us.
So we always say if we could goback, we would if, you know, I

(11:24):
don't want to despise thejourney, so to speak, because we
know that God uses all thosethings for our benefit over
time.
He takes, you know, what theenemy meant for evil and turns
it for good, so to speak.
But I'm just thinking, like, ifyou could, if you knew what you
know now back then, would youjump all in and go in faster?

(11:46):
Or would you have just kind oftaken the same path, do you
think?

SPEAKER_01 (11:50):
I think we would have jumped in with both feet.
Um, I grew up in an Italianhousehold with lots of rich
foods and cheese and creamsauces and all of that.
So it may have been a in oliveoil and everything.
So it may have been a littledifficult for looking back for
me to jump in with both feet.
Yes.
But I if I would havetransitioned, it maybe would

(12:11):
have taken a week or two, Ithink, you know, because I
really had no idea what I wasdoing.
And without planning, you're notgoing to be very successful.
You have to have a plan in mind,especially with your meals, your
meal planning, and all of that.

SPEAKER_05 (12:25):
Don't you feel like having a community too?
Surrounding yourself withlike-minded people who are on
the same path makes such a bigdifference.
That's one of the reasons we hadstarted our community.
And I think you see the value incommunity too.
Haven't you seen that in yourlife as well?

SPEAKER_01 (12:39):
Yes, absolutely.
Yes.
Um, right now I host aninflammation support group once
a month for a website calledPlant-Based Support.
And that's what kind of whatyou're offering.
It's a place for community.
And um, yeah, it's veryimportant to be with like-minded
people and share your strugglesand share your victories.

SPEAKER_03 (12:57):
To see that you're not alone.
I know so many of our people saythat they feel alone, that
nobody else in their families iseating this way.
Sometimes they may be even alittle bit adversarial.
Like, why would you do that?
Where are you going to get yourprotein?
So knowing that you are notalone is huge.

SPEAKER_05 (13:13):
It is huge.
And then I think too, when weget together in our communities,
we see people talking about howjust the ideas, like you're
there in your family, and youfeel like this is where somebody
understands, but then the ideasthat you get and then the things
that you share with people andthey get ideas too, it can make
such a big difference.
Just these little things ofseeing someone, what they're

(13:34):
doing, how they're putting theirplates together, how they're
reusing certain ingredients andthings.
It's just inspiring.

SPEAKER_01 (13:42):
It is.
I I can't imagine because myhusband went along with me on
this journey, but if he hadn't,you know, I've never had to face
that obstacle where there'sthere are things in the house
that would trigger me to, youknow, eat badly.
Yes.
And I just feel for the peoplethat are in that situation.
It's not easy.

SPEAKER_05 (14:01):
Yeah, absolutely.
So it is important to have afamily around you, not just at
home, because a lot of peopledon't have that, like you're
saying, but just that supportnetwork.
But and you now I know, I knowyour book, The Plan A Diet,
reflects God's blueprintaccording to Genesis 129.
So, what does the plan A diet,or just plan A as you would call

(14:26):
it, look like in real lifetoday?
And why does it still work sopowerfully, do you think, today?

SPEAKER_01 (14:32):
Yeah.
So God's plan A diet was aplant-based diet, as we know
from Genesis.
And um yeah, it was designed toprovide the optimal, optimal
nutrition to man at that time,the ideal food and an ideal
world at that time.
And um it works today becausenumber one, we are just not

(14:53):
created to eat the foods thatthe standard American diet is.
From the from the movement ofour jaw, we're not created, we
are created to eat plants.
Um, from our long intestinaltract to digest fiber, all of
that, the way we are physicallycreated.
Um, even the salivary glandsthat um help break down

(15:13):
starches.
I mean, there's just so manythings about our body that
indicate we are plant eaters,and that's why God gave us
plants as our food.

SPEAKER_02 (15:22):
Yes.

SPEAKER_01 (15:22):
And so for today, what that would look like would
be a whole food plant-based, umno added oil diet.
Um, do you agree with that?
Or absolutely 100%.

SPEAKER_05 (15:34):
Yes.
So so the question is, Sid, butwhat about your protein?
Well, believe that.
You know I had to do that.
Yeah.

SPEAKER_01 (15:45):
Plants are the source of protein.
Plants are the source ofprotein, not the meat.
They're the middleman, right?
The cow is the middleman fordairy, for everything.
Yes, cows get their calcium fromdairy.
Cows get their calcium fromdairy.
Cows don't make dairy.
I mean, um, cows don't makecalcium.
Right.
They don't make protein.

SPEAKER_03 (16:07):
Cows aren't drinking milk.
Right.
So where are they getting thecalcium that goes into milk?
A calf drinks milk, but a growncow does not drink milk, nor are
they eating beef.
So where are they getting thecalcium?
Where are they getting thoseamino acids?

SPEAKER_05 (16:22):
Yeah, where are they getting the protein, right?

SPEAKER_03 (16:25):
And when I asked that question of my patients and
others, that and that was alight bulb moment for us.
So oh my goodness.
And when I asked my patientsthat, I I not universally, but
frequently get that.
Wow, you're right.
Yes, they had never thoughtabout that.
We're never presented with thatquestion.

SPEAKER_05 (16:44):
Yeah, sometimes it's in the questions you ask.
I mean, you look at Yeshua inthe Bible, he asks the best
questions.
Yes.
And I think for us, you have tostart asking these things like,
where do cows and gorillas andelephants and all these things,
where do they get their protein?
Right.
And so those things are so 100%herbivore.
Yes, absolutely.

(17:06):
So, what one or two barrierskeep believers, do you think,
Sid, from thriving in life?
So there are a lot of things,and let's talk about nutrition.
So, what are some things youthink stand in our way from
fully living our calling?
And what's the simplest way toovercome those gracefully?

SPEAKER_01 (17:26):
Yeah, so in my book, I have a chapter called The 12
Barriers to Change.
And most of them would apply toanyone, and there's a spiritual
component too that it wouldapply to us as believers.
But physical food addiction is abig one for everyone because the
manufactured foods are designedto hook our brains, you know, by

(17:47):
feeding that pleasure center inour brain.
So physical food addiction isone.
Emotional eating is another one,a very good fear of change.
You know, when you are gonnachange your diet or thinking
about learning a whole new wayof cooking and shopping, and it
may affect your friendships, andyou're gonna read labels and
you're not gonna eat out asmuch.

(18:08):
There's fear behind that.
That's a whole new lifestyle.
And so, fear of change isanother one.
Um, the avoidance of pain is onetoo, and I don't mean physical
pain, but all learning all thosenew things can be seen as a big
hassle, right?
So people are gonna avoid that,they don't want to do that, even
though their health is at stake.

(18:29):
So there are many, many reasonswhy the whole boy, all of us as
a society struggle.
But for believers, um, and I'vehad this conversation with
believers, they believe that umthe earth here is temporal.
So we're just going to eat whatwe want and enjoy what we want
because it's temporary.
But no, that's what God's wordsays he does care about our

(18:51):
health and wants us to take careof our bodies, to steward our
bodies well.
Well, it just makes sense.

SPEAKER_05 (18:57):
I mean, if the Bible says our bodies are the temple
of the Holy Spirit, and so, likeyou said, we are to steward them
well.
It's where he has taken upresidence and wants to make his
ways known and his love known topeople.
And how can we function wellwhen we're sick?
That's one of our big things.
It's like you have a kingdomcalling, you have a purpose that

(19:17):
God wants to fulfill throughyou.
You know that because you haveGod given dreams and things that
you want to do and accomplish inthis life.
How can we do that when we'resick and we're just trying to
survive?

SPEAKER_03 (19:28):
And the deception is that being sick is normal and
that I'm only going to liveuntil 65, 70.
My uncle had a heart attack at50, so that's just what is going
to happen to me.
And they don't realize ourbodies need to last our entire
lives, and our lives are meantto be longer than 50 years.
Right.
And God has a plan.
And we take better care of ourcars than we do our bodies

(19:50):
because we see that if I takecare of my car, it will give me
all the hundreds of thousands ofmiles that it should give me,
but never ever once think aboutour bodies in that same way.

unknown (20:01):
Yeah.

SPEAKER_05 (20:01):
And we need to think about our society, like the the
language, even the lingo that'sbuilt in, Sid.
I mean, what are some of thecommon ones that you can think
of?
I'm thinking about things like,you know, oh, we just know how
it is when you get old, youknow, things start to break
down.
I mean, even built into thebirthdays, like, you know, you
have certain milestone birthdayswhere people are putting

(20:23):
gravestones in their yard andstuff like that.
And I'm thinking, we don't needto be aligning our lives with
those types of thoughts and andwords and things because God's
word is what we need to bespeaking of over ourselves.
It brings life.

SPEAKER_03 (20:37):
Um, have power.

SPEAKER_05 (20:38):
Yeah.
Can you think of any other ones?
I mean, there's so many thingsthat are deceptive about
genetics.

SPEAKER_01 (20:44):
You mentioned age, you know.
I think a lot of people havemisconceptions about aging.
It's not the number of years,it's that everything's catching
up.
You know, all the poor lifestylechoices are catching up at a
certain point.
That's what it is.

SPEAKER_02 (20:56):
Yes.

SPEAKER_01 (20:56):
Rather than age.
And I'm going to be 70 nextmonth.
And so I don't think of that as,oh, I'm 70.
I think of it as the start ofthe next decade where I can
continue to grow and serve.
And it's a mindset thing too.
And I think it might be a way ofescape for a lot of people.
They just think it's normal toget heavier and sicker with age

(21:17):
when it is not normal.
I mean, there's so many, ofcourse, we can get sick.
I'm not saying we can't, butthere are so many preventable
illnesses that we do toourselves.
And I believe that grieves Godto see his kids making
themselves unnecessarily sick.

SPEAKER_05 (21:32):
Absolutely.
I don't believe that he wants usto be sick throughout his word.
All you see, if you just look atthe life of Jesus and nothing
else, although it's allthroughout Old Testament
scripture as well, that hehealed them all.
I mean, you look at what he did,and you see he says, You see me,
you've seen the Father.
So he wants us to thrive.
He wants to bring his kingdomcome through us into this world.

(21:55):
So there's so many things, Ithink, in this society that
people say and believe.
And we really need to look moreat like what does his word say,
and maybe aligning our wordswith his thoughts.
What do you think about that?

SPEAKER_01 (22:11):
I think that is an excellent idea.
Of course, you've got to havethe Holy Spirit, you know, in
order to do that.
Yes.
So, um, but yeah, I I totallyagree what you said about the
body too.
Like we cannot serve when we'reill or you know, we can't serve
to our fullest.

SPEAKER_05 (22:26):
Yes.

SPEAKER_01 (22:27):
And I just believe our bodies, yeah.
I believe our bodies are themost intimate gift that we've
been given on this side ofheaven because it's how we pray,
it's how we communicate withGod, it's how we serve him.
So why would we want to damagethis vessel, you know, that is
like you said, the temple of theHoly Spirit?

SPEAKER_03 (22:48):
And that's how we present him to the world around
us.
I mean, we are his hands andfeet.
And if our hands and feet areshackled and bound, we can't go
and do that.

SPEAKER_01 (22:56):
Yeah, that's a great point, too.
Absolutely.
And God just loves us so much.
I, you know, he he says, Idelight in the welfare of my
servants in Psalm 35.
So God delights in our welfare,he wants us to be healthy and
you know, especially as we servehim.

SPEAKER_05 (23:13):
Yes.
And we're his kids, we're hischildren, right?
We've been adopted into hisfamily.
So the Bible talks about howwhat earthly father would not
get want to give good gifts tohis children, how much more the
father is in heaven.
So he wants us to have goodgifts.
And I've been studying thatlately, the gifts and things all
throughout the scripture.
And I do believe that one of hisvery good and most delicious

(23:36):
gifts is whole plant foods.
They taste so amazing, but webelieve these lies that could
never taste good.
How could I ever eat this way?
And we talk to ourselves aboutthese things because we're
talking from a framework ofman-made ways, I feel like,
where it's diets and all we knowis restriction and it's if it's
going to be healthy, it's got totaste bad.

(23:57):
Because we've kind of been setup for that throughout our
entire lives.
And then, like what you weretalking about as well, they put
the things into the junk foods,and there actually are people
who are hired with the jobswhere they make these things
cravable.
They're called cravings experts.
They have different names forthem, but that's one that I've
heard.

(24:18):
And so it's just amazing when wecan break free from that, the
freedom that we find.

SPEAKER_03 (24:24):
And I'll share that with people, and you can see
that look of that I have troublebelieving that.
So they're actually puttingstuff in the food to make me
crave it more.
Yes, I mean, these companies arein the business of making
profit, which there's nothingwrong with doing that.
If you're bringing value to theworld for that profit, but they
make money either by charging alot more, and people only pay so

(24:45):
much for a Twinkie, they're notgonna pay$20 for a Twinkie, or
they sell more Twinkies.
Right.
Yeah.
And they make you crave it andthen you buy more.
That's a good point.
It's just I think once peopleknow that, and you're talking
about the physical addiction offood, which I think is an
insidious problem, because we wedon't think of ourselves as

(25:05):
necessarily being addicted.
Right.
Oh, I must have food to survive.
Yes, you do.
So then it flies under theradar, and if you don't realize
that they're doing these thingswith the food to manipulate it,
to hijack your taste buds, nowthat's all you want.
And then all the other foodsjust seem bland.
Like broccoli.
Ugh.
Well, once you kind of detoxfrom all that, broccoli is

(25:27):
sweet.
Who knew?
Yeah.

SPEAKER_05 (25:32):
Absolutely.
I I think it's interesting toothat these, and I want to know
if you find this to be the samething, Sid, that these foods are
not cravable.
The foods that we, when we aretruly eating whole plant foods,
even if we mix them up and putthem together in different ways,
like food has lost its hold overme.
I used to think, sit and thinkabout and dream about meals and

(25:55):
different things.
And it's not that I don't findthe joy in what I eat anymore.
It's truly amazing.
I mean, Jared and I sit aroundand we talk about constantly.
Actually, we laugh, like, ohyeah, we feel so deprived.
And we don't at all.
And that's why we're laughingabout it because these are the
most delicious foods, butthey're also life-giving.
So we love it, but they we letit loves our body back.

SPEAKER_03 (26:15):
So it almost sounded like you were about to say we
don't crave the foods, but wedesire them.
We enjoy them, but there's notthat craving.
Oh, I must have good.
Because we used to be finishingup lunch, already talking about
what we wanted for dinner.
We hadn't even started digestingour meal, and we're already
talking about the very nextmeal.
And we just don't do thatanymore.
So we enjoy these things.

(26:36):
If there's a dish we haven't hadin a while, we'll say, Oh, what
do you want to eat?
Like, oh, we haven't had thisone dish in a while, that would
be really good.
It's not I gotta have recipe.
And that's the way it used tobe.
Exactly.

SPEAKER_05 (26:47):
Did you have the same experience, Sid, with foods
when you started eating morewhole plant foods and just kind
of felt like, yeah, I don't Idon't crave them the same way?

SPEAKER_01 (26:56):
Right.
Yeah, it's true.
I'm I've had many previouscarnivores that switch over to
this way, say they're eatingmore variety and flavors and
textures than they ever did whenthey were eating the standard
American diet.
So this way of eating providesan abundance of flavors and
textures and different foods.

(27:17):
It's just, yeah, it's exciting.

SPEAKER_04 (27:19):
Yes, we eat or something.

SPEAKER_03 (27:21):
It tastes like a chicken breast.
Of course, you could put somemarinades and spices on it, but
it's still chicken.
I mean, there are thousands ofdifferent beans in the world.
So many we have yet to evendiscover.
Different flavors, and like yousaid, textures.
Some are firm, some are creamy.
It's just, it is not boring.

SPEAKER_01 (27:38):
I think Dr.
McDougall used to say that meatand chicken, if without the salt
and without the flavorings thatare added to them, nobody would
want to eat it.
It would just be a bland pieceof animal flesh, you know.

SPEAKER_05 (27:50):
Yes.
I don't remember ever sittingaround and really enjoying
eating it.
I remember my mom eating a plainchicken breast sometimes when
she was doing certain diets.
I don't think she found it veryenjoyable, from what I recall.
But it's interesting becausewe're talking about the um also
the cravability and how it'sbuilt into a lot of junk foods.
But we what we don't think abouta lot of times when we start

(28:13):
eating whole and natural, likeJared and I were eating clean
whenever we um first startedtrying to eat healthier.

SPEAKER_03 (28:22):
Started making a transition.

SPEAKER_05 (28:23):
And it was it was when I hit my sickest.
I mean, we were not doing verywell at all.
We overall, we've lost over 70pounds together now and kept it
off.
We don't have to try and countcalories and portions and all
that.
Um, but I just think it'sinteresting because we're
talking about the cravability ofthings that's built in, but
there's some natural cravabilitythat God has placed into certain

(28:47):
things, such as cow's milk tobring the calf back to the cow.
And that's why I was so addictedto dairy.
I know you talked about dairy aminute ago.
Um, what are your thoughts onthat?

SPEAKER_01 (28:59):
Well, dairy has a property called quesomorphins,
which is an opiate to keep ababy cow close to the mother
when it's weaning.
And we are consuming thosequesomorphins, and especially in
cheese where they'reconcentrated.
And so we become addicted todairy.
It's one of the biggestaddictors.

(29:19):
So it wasn't just that you don'thave willpower, it actually is a
physically addicting thing.

SPEAKER_03 (29:26):
Celberating pizza and having that first bite and
having that response of, yeah,absolutely.
And that's exactly what wasdriving that.

SPEAKER_05 (29:34):
So, with physical addiction being one of the
barriers that we're talkingabout, and you had mentioned
also fear of change.
How have you seen people's liveschange as a result of taking on
a healthy plant-based diet inthose areas of the different
barriers that you mentioned?

SPEAKER_01 (29:52):
Yeah, well, once they identify their barriers and
habit is another big one.
Entrenched habits are reallyhard to break sometimes.
So it's, you know, it's beensaid that plant-based eating is
80% mentality and 20% skill.
And I kind of agree with thatbecause it's the limiting

(30:12):
beliefs that we tell ourselves,I can never do that.
It's too expensive, blah blah.
I call it the blah blahs.
Yes, yes.
So the people that have successcan overcome those things, not
fully.
I mean, and maybe not all rightaway, but they're determined
because they feel their healthis worth it.
They don't want to be sick,they're sick and tired of being

(30:35):
sick and tired.
They want to be there for thegrandkids.
So if you're big why, you've gotto have a why that makes you
cry.
So if your big why is yourmotivator, I've heard the big
why, but I haven't heard thewhy.

SPEAKER_03 (30:48):
It makes you cry.

SPEAKER_01 (30:51):
Yeah, it's it's your motivator, is what's gonna help
you get over all of thosebarriers and a plan.
I mean, it's not just gonnahappen by, oh, I want to get
over that.
And when you make your reasons,here's another mental tip.
I want to lose weight.
Add the words so that towhatever your reason for why is

(31:12):
that.
I want to lose weight so that Iwant to improve my bone health
so that.

SPEAKER_05 (31:16):
So that's gold, Sid.
You're dropping gold.
I love it.
That is gotta have that reason.
Yeah, yes, absolutely, 100%.
That's good.
All right, so I know that a lotof purpose-driven leaders and
entrepreneurs hear plant-based,and like we were talking about,
you know, you're used to eatingthe cheese and you were a dick.

(31:37):
I was I was the dairy queen.
I call myself the dairy queenbecause Jared went to the store
one time and he was checking outwith the groceries, and the
woman actually, the cashier,actually made a comment about
how much dairy.
Wow, that's a lot of dairy.

SPEAKER_03 (31:52):
I know I should just buy a cow, it'd be cheaper.

SPEAKER_05 (31:55):
It was so bad.
The dairy habit, and people talkabout how expensive whole food
plant-based eating is.
I oh no, it didn't hold a candleto what our bill would be back
in the day.
But um, you know, people thinkabout plant-based and they think
it's gonna be boring, it's gonnabe bland, all they can think
about is salads and restriction.
So, what do you say to someonewho believes that eating God's

(32:18):
original way means giving thingsup?

SPEAKER_01 (32:23):
It does not mean giving things up except being
ill.
You know, you're gonna give upbeing, yeah.

SPEAKER_05 (32:30):
Yes, you know.
Um that's so true.
You're gonna give up, but you'regonna give up the stuff you
don't want, right?

SPEAKER_01 (32:35):
Right.
Yeah.
Yeah.
This way of eating is anythingbut bland and boring.
Take it from an Italian thatgrew up with all the rich, you
know, lasagnas and stuff.
Skinning rabbits in thebasement.
I mean, the whole thing, youknow.

SPEAKER_04 (32:49):
Yes.

SPEAKER_01 (32:50):
Yes.
And so, yeah, it's not bland andboring at all.
That's a misconception.
There are so many misconceptionsabout this way of eating, and
that's one of them.
They think, you know, oh, areyou eating twigs and rabbit
food?
You know, I've heard that fromfamily members all the time.

SPEAKER_05 (33:04):
No.

SPEAKER_01 (33:05):
We're eating lasagna and burgers and stir fries and
stews and you know, just thewhole gamut.
Anything you can make, I canmake better.

SPEAKER_05 (33:13):
Oh, sister, say it again.
You're speaking my language.
Say it again.
I want to hear that one moretime.

SPEAKER_01 (33:20):
Yeah.
Well, think about it.
I mean, if somebody steaks, theycan see you can, there's plenty
of uh soy curls, there's othermeat alternatives that we can
flavor just as well.
Yes, they're supposed to, yes.

SPEAKER_05 (33:33):
Absolutely.
But even in the whole foodplant-based realm, like we're
not against using some of thoseother things, but think about
just mushrooms and beans.
And we use walnuts.
I mean, we grind up walnuts andmake the most delicious pasta
sauce, bolognese sauce.
And you can do so many differentthings.
You just think about thetextures and the flavors.

(33:53):
That's what we love teachingpeople.
How do you get those textures?
How do you get the flavors?
If I ate meat then, like what doI eat now?
If I eat this then, what do Ieat now?
And I love getting them to theplace where they can take almost
any recipe, like you're saying.
I mean, you're just speaking,you're singing our songs.
It's like, how do you get to theplace where you can take almost
any recipe and make it evenbetter?

(34:16):
Or just as good.
I say just as good becausesometimes people have the idea
of there's no way it could bebetter, but oh, it can be so
much better.
Not only can it taste better,but it makes you feel good.
That loving your body back, onceyou have that winning combo,
like why would you ever feeldeprived or even think about a
cheat day or wanting to go back?
Because that's that's thewinning combo to me.

SPEAKER_01 (34:38):
Yeah.

unknown (34:39):
Yeah.

SPEAKER_01 (34:40):
Cheat days.
Um, I remember I was at aconference last year and one of
the doctors talked about cheatdays.
He goes, There's no such thingas a cheat day.
If you're in the pantry hiding,eating potato chips, yes, your
cells know what is going on.
You know, your body is not sogood.
That's so good.

SPEAKER_05 (34:55):
You're not hiding it from your body or yourselves,
right?

SPEAKER_01 (34:58):
Your body knows, yeah.

SPEAKER_05 (34:59):
Yeah, the consequences will shine forth
the same day.

SPEAKER_03 (35:03):
I know that I know this is gonna be a ridiculous
analogy, but would you go intoyour marriage scheduling cheat
days?

SPEAKER_05 (35:11):
Oh, that's a good analogy.

SPEAKER_03 (35:12):
No, you would not.

SPEAKER_05 (35:13):
It's a very good analogy.
Yeah, and we don't want to dothat with our relationship with
God or food.

SPEAKER_03 (35:18):
Exactly.

SPEAKER_05 (35:19):
Yeah.
So we want to eat what's better.
Why would we not want to eatwhat was best for us, especially
if we can make it taste as goodor even better than what we ate
before?
And that's we love setting uplife like that.
And I know you're the same way.

SPEAKER_01 (35:31):
Exactly.

SPEAKER_05 (35:32):
Yeah.
So in your book, another thingyou talked about that I just
love is gratitude.
It's powerful, especially it'sfor powerful for everybody
because it's a principle ofGod's word.
But especially when you're abeliever and you have something
to do, you know, you have thismission that God's put on your
heart and you're a leader.
So you're, but the problem isyou're constantly in go mode.

(35:54):
Like a lot of people are justgo, go, go, and they can't see
how they could make this work,but they we also get busy and we
don't take time for gratitudeand thankfulness.
So, how do you think that makesa difference around the food and
the motivation and our lifestylethat we're living today?

SPEAKER_01 (36:14):
Well, I think we kind of just mentioned how
people have the uh wrongconceptions about plant-based
eating.
But if you think um I get tocook a different way, thank you,
God, that I get to shop.
Everything I need to eat healthyis at the store.
Thank you, God, for that.
Yes.
Thank you that I have the mindto learn how to make easy

(36:34):
recipes, right?
I can I have thank you, God,that I can make easy recipes
that are going to nourish mybody well.
So when you frame things aboutnot what you're giving up, but
what you're getting when youswitch to a healthy diet and
you're grateful for that, that'slike a winning combination.

SPEAKER_05 (36:51):
Sid, you keep bringing the gold.
I love that so much.
And that is beautiful when youthink about all that we have to
be thankful for, even just inthis space alone.
I mean, there's so much, butjust being intentional about
being grateful to God for allthat he's put into these foods
and the ability that he's givenus to learn these things.

(37:11):
It does not have to be hard.
It does not have to becomplicated.
And the other thing that gets meis we believe the lie that we're
going to be somehow limited.
I mean, we have never had somany unending options for food.
We even eat beyond the things weused to eat before.
Like you were saying, we want toknow in the beginning, and this

(37:32):
is one thing we focus on onteaching people, and I'm imagine
you do as well.
How do you make thosereplacements for your favorites?
Finding your new favorites.
That's one of our big things.
You need to find those thingsthat you absolutely love.
Now and get them replaced withthe whole food plant-based
option that makes you feelamazing, and so that you can
start healing and you can breakfree from the health struggles

(37:53):
that you're having or never havethem in the first place, which
is even better, right?

SPEAKER_03 (37:57):
Maybe.
Maybe instead of calling themyour new favorites, because I
think that implies a differentfavorite, maybe we should say
find your renewed favorites.
Because take your favorites andthen make them plant based so
you're still enjoying the samemeal, the flavors, the textures,
but in a way that loves youback.
So maybe it's really yourrenewed favorites.

SPEAKER_05 (38:17):
Yes, that's good.
I like that.
Yeah, so it's nice to be able tojust stop and take time
intentionally and even maybehaving a journal place or
something.
Do you find that there's a goodway, Sid, to remind, like what
have you found are goodreminders to bring more
gratitude into our life?

SPEAKER_01 (38:35):
Well, one trick is to I get to use those words.
Yes.
I get to go pull weeds.
Who wants to pull weeds?
Not me, but I get to do that.
I have the ability to do that,and a lot of people don't that
would would love to have theability to pull weeds.
So when you reframe that you getto eat this way, you get to um

(38:57):
have delicious food.
Um the words I get to arepowerful when it comes to
gratitude because it reframessomething you might not want to
do, right?
Yeah, into something that you'regrateful you can do.

SPEAKER_05 (39:10):
Yes, something you actually have the opportunity to
do.
And I love how you shared theira focus on there are people who
can't do those things right now.
Like I remember, I mean, youright, I don't remember what
health struggles did you havebefore.
Were there certain ones that youwere having?

SPEAKER_01 (39:27):
They were.
And um, I had high cholesteroland my bones were thinning, and
I had constant colds all winter.
So my immune system was prettymuch in the tank when I started.
All those have cleared up.
That's so good.
Cleared up right away.
Yeah.

SPEAKER_05 (39:43):
Yes.
It's amazing how things canshift.
And I remember when I was mysickest and I was standing in
the shower washing my hair, andI didn't almost didn't even have
the strength.
I mean, my fingers hurt sobadly.
I was constantly in joint pain,exhausted all day long.
And I was crying, frozenshoulder, crying in the shower.
Like there are people right nowwashing their hair, and they're

(40:06):
not even thinking about that.
They're washing their hair.
I mean, just doing it and noteven thinking about it.
So I think that's so important.
Like what you're saying, thatgratitude of I can, I get to do
this.
It's not I have to or I should,but it's that I get to.
I love that so much.
Um, time is another thing thatwe see our clients struggle with

(40:30):
a lot.
It's one of the biggest hurdles.
And so, what are two or threetime-saving habits that you
think keep whole feedplant-based eating really simple
without having to live in thekitchen, just spend your entire
life in there all that time?

SPEAKER_01 (40:47):
Well, I think planning your week, your meals
for the week is huge.
And then you can batch cook afew of them at once.
You know, if you can make threemeals on a weekend that's going
to last you for a couple days.
Planning is the key, I think, tomaking this work.
Because if you come home andthere's nothing healthy in the
fridge, you you know, that'swhen we might be calling

(41:08):
DoorDash or doing something thatwe shouldn't be doing.
Um, so keep the meals verysimple.
Um, make rice and use it for astir fry one night.
You could use it in a burritothe next night.
So when you batch cookingredients, not just recipes,
yes, make a batch of potatoesand have cheesy potatoes with
broccoli, or make a potato stewout of some of them, or have

(41:31):
gravy, you know, with yourlentil loaf.
So you have to just think itthrough batch cook recipes or
batch cook ingredients and justplanning.
So my husband is not a big fanof leftovers night after night.
So each week when I go to thestore, I have to pick five meals
for the week.
And so my personal trick is Ipick one Italian dish, one

(41:55):
Asian, a Mexican, a burger, anda super stew.
So I've got those allcategorized in my meal recipe
folder, and I just pick one fromeach recipe, and that's what
we're gonna have that week.

SPEAKER_05 (42:07):
That is so good, Sid, and it makes it so easy.
If you're listening to this,definitely try that.
Because if you think just onetype of cuisine, a type that I
love, and within that type,there's so many different things
that you can eat, right?
And then if you take what Sidwas saying before that and you
batch cook some things, and Ilove how you were sharing it,

(42:30):
does not have to be hard.
Like when I thought about batchcooking years ago, I have
nightmares.
I used to have nightmares aboutit because it was when when it
was really popular to do theall-day batching.
So you would go maybe go to aparty or something and you would
all day batch all these things.
And I'm thinking, I don't have aday.

(42:50):
How am I supposed to batch?
And I know a lot of ourlisteners are very, very busy
and have a lot going on in theirlives, and we just don't have
time for that.
Like it's got to be quick andeasy.
So that tip you shared rightthere about the five, was it
five different cuisines, right?
Yes, for the week.

SPEAKER_01 (43:07):
Can be very easy, like no bother black bean soup,
which is on my website.
You don't even have to chop, youknow, anything if you buy the
pre-chopped onions in theproduce section.
I mean, you're just openingcans, you don't even drain the
beans, you're pouring the cans,you know, right in, and it's
delicious.
Or there's instant pot uh veganpasta that you throw the stuff

(43:28):
in with your penne pasta, andwhat in 20 minutes you have a
really good pasta dish.
So there are simple things thatcan be done.
I mean, if you want to get intomore gourmet cooking, that's
always your choice.
But most people want very simplechilies, very simple burgers.
In fact, there's places whereyou can order burger mixes, even

(43:49):
like from Plant Strong, youknow, the the Rip Besselston
burgers, and we use those whenwe're traveling sometimes.
You add water to it and makeburgers, and there you go.
Yes.
So things can be done verysimply.

unknown (44:01):
Yes.

SPEAKER_03 (44:01):
I love the batch cooking the ingredients though.
Maybe if you can, like you said,you might have potato for chili
one night, or potato soup.
And in that way, you don't haveto spend because if you're
spending the time to cook a fewpotatoes, just put more in there
is not going to take you anymore time.
Yes, but it will save you a lotof time later.

SPEAKER_05 (44:21):
It's life-changing.

SPEAKER_03 (44:23):
A strategy we've used a lot.

SPEAKER_05 (44:24):
Yeah, repart we call it repurpose your ingredients.
It's huge.
Just think of all the differentways you could repurpose that
one thing.
And then if you add what Sidsaid, the cuisines, how can now
that makes it easier to eventhink of because there's so many
different things you could do,but once you narrow it down to
cuisine, boom, it targets thingslike you need it for your busy
schedule, and you're off to theraces and you're going, okay, so

(44:47):
if I batch cook this rice, likeSid says, and I batch cook some
potatoes very quickly.
I mean, how long does it take usto make a pot of grains?
Let's be realistic.
If you have an instant pot, itis fast.
You don't have to stand over thestove anymore.
There's no reason for that.
Right.
It's water and grains start.
I mean, who can't do that,right?
Or we just tell ourselves thesethings that just aren't even

(45:10):
true.
It's so hard.
You can micro microwave aregular potato, a sweet potato.
You can put a whole tray of themin the oven when you're home and
within an hour they're done.
And so you have them backed forthe week, right?

SPEAKER_01 (45:23):
I always wonder, you know, people say, I don't have
time to cook, and I'll ask,well, what are you cooking now?
I mean, they're obviouslycooking something at home or
they're ordering everything out,you know.
I don't know.
Right.

SPEAKER_05 (45:34):
But even when you're ordering cook at home.
Yes, that's such a goodquestion.
And the other thing is, so ifyou're going out, like you're
just saying, if you're ifthey're even if they're going
out all the time, um what howlong does it take them to get
there or to sit in line at thedrive-thru if it's on your way
home?
I mean, there's so many mealsthat we make that we can have

(45:56):
done in five to ten minutes.
I mean, literally, like you'resaying, a dump and go, or you
have all the things made upbecause you've just taken five
minutes to make five differentthings that you can use
throughout the week.
I can have that done before Ican even think about going
through the drive-through.
Yeah.
So that's a huge shift.

SPEAKER_03 (46:16):
I think it's an easy way though.
It's an easy out.

SPEAKER_05 (46:19):
Yeah.

SPEAKER_03 (46:20):
I don't know how.
So I don't know, I don't havetime.
But they never factor.
Oh, it's gonna take me 15minutes to drive to the fast
food place.
I'm gonna wait five minutes inline.
It's gonna take them a fewminutes to give it to me.
50 minutes home.
Now they've spent 45 minutes,but stuff we make, you would
have been already halfwaythrough the meal, but it's just
because they don't know.
And that's why I like to tellpatients and people it's not

(46:43):
hard, it's just different.
Right.
And once you know, it's justwhat you do, it's not right,
right, it's just your normalroutine.

SPEAKER_01 (46:50):
Yeah, and I love that expression.
Either spend time on your healthnow or you'll spend a lot more
time on it later.

SPEAKER_05 (46:57):
So good.
And that applies to money too,Sid.
People don't think about that alot, but it applies to your
finances.
It's going to be so you thinkthese fruits, well, you think
fruits and vegetables and grainsand seeds are expensive, but I
mean, I walk by the meat counterand it freaks me out.
Sometimes I look over and Ithink, I forgot how much money
we were spending on meat.

SPEAKER_03 (47:17):
Well, it's gotten so much worse than whenever we were
buying meat.

SPEAKER_05 (47:21):
And eggs and dairy.
That is expensive.
But then that's not all though,when you think about the money,
right?
Aren't there so many differentways that that it adds up where
the cost, the fit not just ourcost of our life quality, but
how much money it costs for allthe doctor's visits and the time
lost in the waiting room and thetime you're Googling your

(47:43):
symptoms.
Isn't it amazing?

SPEAKER_01 (47:45):
It just is.
Yeah.
We need to redirect our moneyback to our health rather than
the junk foods.
Um, and I've had two people tellme over the last two classes
that it's too it'd be tooexpensive.
And I say, you know, where Ishop the most is Walmart.
You know, you do not have to gofind gourmet health stores to
buy food.

SPEAKER_05 (48:03):
No, there's so many things available today just at
the regular stores or yourfarmer's market just down the
road or a produce stand.
So I love that you shared that.
So for someone who is ready tostart now, what's one easy first
step they can take in the next24 hours to begin living God's

(48:25):
plan A?

SPEAKER_01 (48:28):
Write it out.
You've got to have a plan.
Okay, if on from Sunday throughFriday, here's what I'm going to
make or have at home.
Because if you don't have thatinitial plan and you just pick
one recipe, and I've had clientstell me this: I pick a recipe, I
go to the store and buy thestuff, but then I come home and
I don't make it, and then Ithrow the produce away.

SPEAKER_02 (48:49):
Yes.

SPEAKER_01 (48:49):
Well, okay, what's missing there?
Because they don't have itplanned out, is what I feel is
missing.
And again, don't be overwhelmedthat you have to find dozens of
recipes at once.
You don't find six or eight easyrecipes to get started and focus
on those.
And maybe uh think about yourbreakfast.
Am I gonna have oatmeal or uhEzekiel muffins, you know, which

(49:13):
are delicious, uh toasted, thoseare flourless, oil-free muffins
that are very good.
Um just plan out your snacks,plan out your fruit, make frozen
fruit so you can have nice creamat night, so you can make banana
nice cream, uh, maybe with somechocolate sauce on top.
You know, just think about allthe things you're gonna have
this week, including the fruitand the snacks.

(49:36):
But all of that has to beplanned, thought about.
So I would say take a week tothink about it.
Or not maybe not a week, takeseveral days to plan it out
before you do your okay.
I'm jumping in.
Right.

SPEAKER_05 (49:49):
Get those ideas, get some books, check some books out
at the library if you don't knowwhich ones to buy first and
start jotting down ideas.
Listen to our podcast, get onSid's uh her website.
It's a wonderful resource.
We'll tell you more about thatin a little bit.
Get the book, start getting infront of and around the people
who give you those ideas.

(50:09):
Sid, that is so good.
You remind believers thatneglecting health limits how
fully we can serve.
So, how have you seen people'srestored health ignite their
energy creativity and theirability to lead well?
Maybe some of the testimonialsand things you've seen.

SPEAKER_01 (50:28):
Some people report a much clearer mind when they
start eating this way in orderto um think about things in
their ministry.
Others are more active justbecause they have more energy.
Yes.
Um, let's not forget we have anenemy who does not want us to
serve, and he's gonna strive tokeep us down and out, right?
And and poor physical health isjust one way he can do that.

(50:50):
Yes.
So let's not give him thatopportunity.
You know, whatever lies you'rebeing told by the enemy about
why you cannot do this, zero in.
And I know that's off the topicof what you asked me.

SPEAKER_04 (51:02):
No, no, I love that.
So important.

SPEAKER_01 (51:05):
Yeah, just clearer thinking, better health overall.
You're not sitting on the benchwhen it comes time to serve,
you're able to fully meet thecall whenever, you know, what is
it?
God doesn't call the equipped,he equips the called.
So when you're called, you'reequipped.

SPEAKER_05 (51:21):
Yes, and it's so good.
And like you talked about, justbeing a good steward, don't
waste time because we don't havetime to waste.
I mean, there are so many peoplethat need the message that God's
placed on your heart.
And if you don't feel good andyou think can't think clearly
and you're constantly dealingwith struggle after struggle,
this mounting list of healthproblems.

(51:43):
And, you know, a lot of timeswith our clients, they've
already started business.
They've had a lot of success inlife, but they're just it's like
we say their health is theirbottleneck.
You know, you just get to aplace where you you have these
bigger dreams and biggervisions, but you keep limiting
yourself or holding yourselfback, or you just physically
aren't able to do it because youdon't feel good, you can't show

(52:04):
up.
And so I love what you sharedthere, just being able to see
the beauty in these foods andcreate a plan and getting around
someone who is going to inspireyou, surround yourself by those
people who will inspire you andlift you up and give you the
recipe ideas.
And because there's not a lackof that.
I mean, it's here for you.

(52:25):
And we're both, you know, a lotof times as a believer, what
makes me really sad is in thisplant-based space, there's a lot
of woo-woo stuff out there.
And it's not biblical and it'snot Christian.
And we really need to align whatwe're living with our life and
not get stuck into the spiritualthings, but align it with God's
word.
What does God say about thesethings?

(52:47):
And, you know, this is hisoriginal plan, like Sid named
her book, The Plan A Diet is sobeautiful.
And every place and in every wayyou align your life with God's
word, you see nothing butimprovement and blessing.
Now the enemy's gonna come atyou when you start remembering
and realizing these things.
So things, it's not to sayyou're not gonna have
challenges, right?

(53:09):
But God is with you and healways is for you and wants your
best.
And I'll tell you what, when youstart living this way and you go
all in and you're seeking himand you're learning how to enjoy
these foods, he will align you.
He will align you with beautifulpeople like Sid that we've just
met.
And he brings the most wonderfuluh relationships into your life

(53:34):
that you would have neverexpected and could have never
made happen, even if you triedbecause you didn't even know,
you know, and all of a sudden hejust boom, here it is, and he
makes connections.
So you're gonna have businessconnections, you're gonna have
connections for your family andfriends just by stepping into
obedience and what he's callingyou to do and getting your body

(53:54):
to the place where you can liveand thrive in him and walk out
all that he has placed you hereto do.
And so I think that's reallyexciting.

SPEAKER_01 (54:04):
It is, and I think I may have mentioned to you, I
never wanted to write a book.
That was never on my radar towrite a book.
I'm not an you know, not anauthor, never thought about it.
God laid that on my heart soheavily one night that there was
no doubt that I had to do it.
I had all the chapters outlined,you know.
My pen was flying off the paper.
That was God telling me, hereare your chapters.

SPEAKER_05 (54:26):
Yes, I love that.
I can see the smoke coming upoff the pen as you're just
writing away.
Don't you love how he does that?
I call that divine downloads.
I love divine downloads.
And the closer we get to him andseek him, the more he does that.
And it's beautiful, Sid.
I know he's gonna continue tojust keep using what you're
doing and how faithful you'vebeen in writing this out.

(54:47):
This is awesome.
Every one of you needs to getthis book, The Plan A Diet.
I'm gonna hold up my copy.
Sid has a copy too, but I'm notbut you might be able to see
hers better.
But it is absolutely wonderful.
It is full of scripture.
There's nothing else out therethat I've ever seen like it.
And we highly recommend gettinga copy and not just putting it

(55:09):
on your bedside or your shelf.
Read it, pray over it becausethere's a lot implement it.
Yes, there's a lot of scripturein there that will change your
life.
God's word is medicine.
He says, My word is health toyour body, right?
Right, and life to your bones.
So that's our physical body.
So his word is the bread, hisword is the water.

(55:32):
We don't just think, oh, eatwhole plant foods and you're
gonna be good.
No, connect yourself to yourmaker because he is your food
and you're gonna thrive when youalign all of these things, when
you're getting more of the wholeplant foods, because we know
that he's placed all thesethings in there that just make
us thrive and that thenutrients, the phytonutrients,
what they've only named.

(55:52):
Like we worry about nine ofthem, and we know that they've
identified tens of thousandsthat they haven't even named
yet.
And how many more are in therethat they haven't even
discovered?
They don't even know they're inthere.
So that's why when we eat themtogether, right, Sid, when we
eat them together, it makes sucha big difference, not just
pulling out ingredients.

SPEAKER_01 (56:09):
Right.
And I think God's word too willhelp you get over some of the
hurdles.
I mean, some of the scripturethat I use and still use are,
you know, anything you cannotsay no to soon becomes your
master.
So if I'm looking at Twizzlersin the store, that used to be my
thing, Twizzlers, and I'd sayI'm gonna buy eat the bag and

(56:30):
buy one or eat one, but ofcourse I would eat, you know,
12.
So I cannot eat Twizzlersanymore, can't bring them home,
right?
Even though they were vegan,they're a junk food.
Of course, I don't eat junk foodanymore either.
But right, okay, so scripturethat would help me would be, you
know, anything I can't say no tosoon becomes my master.
Um, everything is permissible,but not everything is

(56:51):
beneficial.
Right, you know, all the veganjunk foods are permissible, but
they're not beneficial to me.
So good.
Or this one, um, I love the waythe message puts uh Romans 12,
too.
Don't become so well adjusted toyour culture that you fit into
it without even thinking.
Yes, that's the do not conform,you know, scripture in the

(57:11):
message version.
So good.
I love that.
Yeah, because many do justconform to what the culture is
offering without thinking aboutit in so many areas, but yeah,
particularly in how we're eatingand feeding our bodies.

SPEAKER_03 (57:25):
Yeah, oh yeah, it absolutely applies, yeah.

SPEAKER_01 (57:28):
Yeah, and the other one I like to talk about in the
book is the principle of sowingand reaping.
Whatever actions we take, we'regonna see either the blessings
or the consequences of ourchoices.

SPEAKER_03 (57:40):
So if we continually our body knows, yes, I mean if
you eat the junk, we can maybecan deceive ourselves, right?
But our body knows.

SPEAKER_01 (57:49):
Yeah, exactly.
And our even though our choicesdon't just affect us either.
That's another thing I point outin the book.
Our choices affect our family,right?
When we're sick or disabled andthey have to take us to doctors
and and manage our care, itaffects other people, it affects
your employer when you can't goto work, or uh, you know, when

(58:10):
you're sick at work and you'renot giving your all.
It affects your ministries, itjust affects many more things
than ourself because people say,Well, it's my body, but no, your
choices do affect other peopleto some degree.
Yes.

SPEAKER_05 (58:23):
So, is there anything else that uh you just
have that you would love toshare that we did not touch on
today?
You have shared serious goldnuggets.
I love it.
But is there anything else thatyou can think of that you'd like
to share?

SPEAKER_01 (58:38):
Just that life is too short to spend the last 20
years of it focused onpreventable health problems.
Yes, that's not God's will foryour life, He does not want that
for you.
And so let's cooperate with whathe says are is the best diet for
us.
Yes, and do the best we can tobe good stewards of our bodies.

SPEAKER_05 (58:59):
Yes.
Amen to that.
Absolutely.
We have loved having you sharingyour wisdom and your heart with
us today.
You've reminded us that God'splan A is not restrictive and it
is redemptive.
So when we align with God'soriginal design, we gain the
energy, the clarity, the peace.
We call it shalom.

(59:20):
That means completeness andwholeness.
All those things that we need tofully carry out the purpose that
he's placed in our hands.
So, friends, if you're ready toexperience the freedom for
yourself that we've been talkingabout today, do be sure to grab
this book by Sid.
It is absolutely amazing andconnect with her online.
Sid, where is the best placethat our listeners can find you

(59:42):
and learn more?

SPEAKER_01 (59:44):
My website is sidnotter.com.
That's c y dn o t t e r dot com.
And there you can get a signedcopy of the book for free with
free shipping, okay, you know,for a very reasonable price.
Or you could get the book onAmazon.
But I also have a free webinarcalled Free Food Mistakes That
Lead to Painful Joints, ExtraPounds, and Health Problems the

(01:00:06):
Doctors Aren't Solving.
That's a free webinar on mywebsite as well.
Free recipes, a free 21-day mealplan is there.
Lots of free stuff there.
And also signed copies.

SPEAKER_05 (01:00:17):
Run, don't walk.
I mean, assigned copy with freeshipping, run, don't walk.
And then get into the recipes.
Start making out your favoriteslike we always talk about
because you're going to find newfavorites on Sid's website as
well.
Sid, this conversation has beenamazing.
We have loved having you withus.
And it's just been a powerfulreminder that when we fuel our

(01:00:38):
body that God designed with theoptimal foods that He originally
intended, we position ourselvesto be able to max out our life
in the most exciting way,faithfully and freely.
We're so glad that you're ableto join us and we can clean all
these amazing nutrition nuggetsthat you shared with us today.
We've loved having you, anduntil next time, we want

(01:00:59):
everyone to remember that youare loved and you are prayed
for.