Episode 17

#17 Mythbusting: Vegan vs. Plant-Based with Jeffrey Boadi

In this episode, Catherine is joined by Jeffrey Boadi to bust myths and misconceptions around plant-based food and a vegan diet.

Episode Guest:

2017 was a major shift for Jeffrey in terms of shifting his eating pattern to one that solely prioritised plants.

Now it wasn’t all plain sailing - it was rewiring everything he knew about health and nutrition. But it wasn’t long before he started getting the hang of it and optimising it for health and performance, as well as enhancing his skills in the kitchen.

He soon got to a point where he was building a solid understanding of plant-based nutrition and it’s benefits for our physiology, and began sharing nutritious and delicious recipes on his Twitter and Instagram accounts, which began getting positive feedback from an ever-growing community.

And thus The Wealth of Health was born - a space where layers could be added to the journey he was on and show people that plant-based living is the way forward for many.

Plant-based nutrition is a true passion for Jeffrey, and he wants this space to be somewhere you can learn and leave with greater understanding of how adding more plants to your plate can benefit you - and those around you.

Connect with Jeffrey

Twitter

Instagram

Website

E book

Key Moments:

  • [00:27] - Introduction
  • [01:41] - Meet Jeffrey Boadi
  • [08:20] - Explaining vegan vs. plant-based
  • [10:40] - Do all vegans just eat junk food?
  • [13:53] - How do vegans get enough protein? 
  • [17:48] - But aren’t humans evolved to eat meat? 
  • [21:14] - Mythbusting milk and calcium
  • [23:40] - Are there other benefits of going plant-based besides health? 
  • [28:55] - What first steps can I take to go plant-based?
  • [31:58] - Growing your own food and cost-saving tips 
  • [36:38] - Jeffrey’s website, resources, and recipes!

Key Takeaways:

  • Being vegan is more of an ethical way of life. Plant-based is led more by health and diet. Both can be great!
  • Going vegan or plant-based doesn’t mean that all you’ll have to eat is ‘fake meat’ and processed alternatives. There are plenty of healthy, fresh ways to cook a nutritious plant-based meal. This is what we encourage.
  • There are plenty of ways to get enough protein, calcium, and other nutrients that don’t involve eating meat, eggs, or dairy. Research is your friend!
  • Jeffrey has lots of great, simple resources to help your plant-based journey start smoothly. 
  • Going plant-based or vegan can improve other aspects of your health and wellbeing and can also make you more aware of what you’re putting into your body.
  • If being vegan is important to you ethically then its important to honour that, as by not doing so you will add extra stress - so learning how to do this in a healthy way is a win:win!

--

Asea Products

The Roots Brand

Lifewave Patches

Ascent Nutrition

CEA - Dog Nutrition Course

CEA - Cat Nutrition Course

Follow me on social media:

YouTube

Facebook

Instagram

Twitter

Telegram (Life)

Telegram (Health)

Linktree

Podcast editing and production by Momiji Media

Disclaimer: The purpose of this podcast is to keep curious and keep free. The opinions of the guests do not necessarily represent the opinions of the host and vice versa - exploring different opinions is key to growth. The content in this podcast and on this website is not intended to be a substitute for professional medical or veterinary advice, diagnosis, or treatment. Always seek the advice of your doctor or other qualified healthcare professional with any questions you may have regarding a medical condition. Never disregard professional medical or veterinary advice because of something you have heard on my podcast or website.

Transcript
Speaker:

There was just no...

Speaker:

No understanding of how certain

Speaker:

foods can contribute, if over

Speaker:

consumed, to disease.

Speaker:

And it was just these learnings.

Speaker:

I was just like, wow, this is just

Speaker:

really serious because I never had

Speaker:

any idea that what you eat

Speaker:

could contribute to, you know,

Speaker:

your disease risk or potential

Speaker:

disease states. I had no idea.

Speaker:

I am excited to be introducing

Speaker:

a new guest today, Jeffrey

Speaker:

Boadi.

Speaker:

Jeffrey is a really fantastic

Speaker:

advocate of healthy,

Speaker:

plant based, wholesome nutrition

Speaker:

and he's got a fantastic Instagram

Speaker:

site where he shares a lot of

Speaker:

wisdom, brilliant recipes,

Speaker:

makes it really accessible to people

Speaker:

in a very user friendly way.

Speaker:

And he's also got an amazing

Speaker:

website, The Health of Wealth.

Speaker:

I invited Jeffrey on to my

Speaker:

channel because I think so

Speaker:

many people now are becoming very

Speaker:

well aware of the relationship

Speaker:

between the food that we eat

Speaker:

and our health and how making

Speaker:

choices for what we do today

Speaker:

can have a big impact on our future

Speaker:

health.

Speaker:

I love Jeffrey's way of expressing

Speaker:

himself. His his website

Speaker:

and his Instagram are great.

Speaker:

I got a lot out of this interview

Speaker:

where we're looking at myth busting

Speaker:

and misconceptions around plant

Speaker:

based or vegan diets.

Speaker:

So I hope you find it useful.

Speaker:

Please do let us know

Speaker:

in the comments or the reviews

Speaker:

below.

Speaker:

And as always, stay curious

Speaker:

and stay free.

Speaker:

Right. I am really happy

Speaker:

tonight to introduce a new

Speaker:

guest to my channel,

Speaker:

Jeffrey Boadi.

Speaker:

Now, we are going to be having a

Speaker:

fascinating discussion tonight

Speaker:

about myths and misconceptions,

Speaker:

misconceptions around plant

Speaker:

based and vegan diets and all

Speaker:

things health and food related.

Speaker:

And I've been following your work,

Speaker:

Jeffrey. I was introduced to you by

Speaker:

my daughter on Instagram

Speaker:

for a long while now.

Speaker:

Your Instagram page, the link

Speaker:

will be below, is absolutely

Speaker:

fantastic. So many helpful tips,

Speaker:

beautiful recipes, lots

Speaker:

of education on there as well.

Speaker:

So thank you so much for joining us.

Speaker:

And how are you doing this evening?

Speaker:

Yeah, no, it's a pleasure to be part

Speaker:

of this and looking forward to the

Speaker:

conversation. And as far as how I'm

Speaker:

doing, yeah, I'm doing really well.

Speaker:

Good start to the week, so.

Speaker:

Yeah, can't complain.

Speaker:

Fantastic.

Speaker:

Fantastic.

Speaker:

So, I mean, we've

Speaker:

we're going to be talking a lot

Speaker:

about health related issues today

Speaker:

and can you give us a little bit of

Speaker:

a background into, you

Speaker:

know, your story and where your

Speaker:

passion for the relationship

Speaker:

between health and food stems

Speaker:

from?

Speaker:

So it was actually really

Speaker:

interesting. So I've kind of grown

Speaker:

up, always had like a sporting

Speaker:

background. I played a lot of sport

Speaker:

growing up in school, you know,

Speaker:

rugby, football, tennis, cricket,

Speaker:

swimming.

Speaker:

So like a multi athlete when I was

Speaker:

growing up and I guess at that

Speaker:

time I was the only thing that was

Speaker:

in my mind was that I needed as much

Speaker:

meat that I could get for protein

Speaker:

and to build muscle calcium

Speaker:

for milk and these things like that.

Speaker:

And my kind of wider understanding

Speaker:

of nutrition was pretty limited, to

Speaker:

say the least, and that's actually

Speaker:

being kind.

Speaker:

So it's kind of around 2017,

Speaker:

I started to become a bit more kind

Speaker:

of open to learning about just

Speaker:

life in general.

Speaker:

I was going through a few

Speaker:

transitions in my life, career wise

Speaker:

and relationships and things like

Speaker:

that, and

Speaker:

I'd been advised to watch

Speaker:

documentary on Netflix for what the

Speaker:

health and I watched

Speaker:

and I'm sure you know, people kind

Speaker:

of heard about it. And I always do

Speaker:

say that documentaries can be

Speaker:

pretty biased when it comes to

Speaker:

nutrition, when it comes to health.

Speaker:

But for me, watching it was it was a

Speaker:

bit different. It was almost a

Speaker:

catalyst for me to go

Speaker:

down the rabbit hole myself and do a

Speaker:

lot of the research and do a lot of

Speaker:

the kind of learning and reading

Speaker:

books and watching videos about

Speaker:

how to optimise a plant based diet

Speaker:

and how it could be beneficial for

Speaker:

your health.

Speaker:

Obviously couple that with like

Speaker:

changing my diet completely

Speaker:

overnight, like completely cutting

Speaker:

out all animal products.

Speaker:

And bearing in mind I'd been a heavy

Speaker:

meat eater growing up, you know,

Speaker:

lots of eggs, lost fish, chicken,

Speaker:

beef, all that kind of stuff.

Speaker:

So yeah, it was, it was that kind

Speaker:

of process. And really it was a case

Speaker:

of, as I said, you know, going down

Speaker:

the rabbit hole, doing the research,

Speaker:

doing the learning

Speaker:

in terms of how I could optimise it

Speaker:

for health and wellbeing.

Speaker:

And you know, I still wanted to be

Speaker:

able to perform

Speaker:

well in the gym, perform well if I

Speaker:

was on the football pitch, on the

Speaker:

tennis court, still be

Speaker:

able to kind of be fit, strong,

Speaker:

healthy, build muscle, all that kind

Speaker:

of stuff. So yeah, it was a kind of

Speaker:

process and obviously figuring out

Speaker:

which foods to get into your diet,

Speaker:

which foods to remove, what

Speaker:

nutrients you need.

Speaker:

So that's really kind of how I got

Speaker:

like really passionate about it and

Speaker:

then really into it. And as I said,

Speaker:

I think in terms of how the recipes

Speaker:

have kind of evolved, it was really

Speaker:

a process of finding all of these

Speaker:

different foods. I've never really

Speaker:

like heard of, even foods that are

Speaker:

quite simple, like quinoa, for

Speaker:

example. Like for me it seems very

Speaker:

new. I never really got into that

Speaker:

while I was, you know, eating

Speaker:

the way that I was eating before.

Speaker:

So, yeah, it's been a real

Speaker:

interesting process in the journey

Speaker:

and just being sharing that with the

Speaker:

community on social media.

Speaker:

Fantastic.

Speaker:

So I just want to probe you a bit

Speaker:

more about it back in 2017

Speaker:

when you watched that documentary.

Speaker:

Did it trigger something in it where

Speaker:

you thought there's some truth here?

Speaker:

Actually, I've got to look into

Speaker:

it because you weren't suffering

Speaker:

from any health conditions at the

Speaker:

moment. Obviously, there's lots of

Speaker:

different reasons which we'll come

Speaker:

on to for people that

Speaker:

choose to go plant based for all different reasons.

Speaker:

But watching that

Speaker:

documentary, what made

Speaker:

you think, I mean, that's drastic,

Speaker:

going cold turkey

Speaker:

and cutting out all animal products

Speaker:

straight away, Where did that

Speaker:

determination or desire come

Speaker:

from?

Speaker:

Joy, I mean, just to touch on what

Speaker:

you mentioned, that it wasn't a case

Speaker:

of, you know, I didn't have any kind

Speaker:

of health issues or anything like

Speaker:

that.

Speaker:

I don't know. I...

Speaker:

Watching it... And as I said, you

Speaker:

know, when I think about it there

Speaker:

was a lot of bias in the

Speaker:

documentary, like they made some

Speaker:

claims, which I didn't agree

Speaker:

with or I thought were

Speaker:

useful whilst watching it, but.

Speaker:

It was just a case of like, I don't

Speaker:

know, I felt almost

Speaker:

I was able to get an understanding

Speaker:

of nutrition for myself,

Speaker:

maybe like take and take certain

Speaker:

things and be like, okay, maybe I

Speaker:

can come research into that.

Speaker:

I almost felt like I now had, okay,

Speaker:

I can

Speaker:

kind of learn about nutrition and

Speaker:

kind of do it my own way, maybe.

Speaker:

Let's see. And to be honest, I could

Speaker:

have been like, you know, let me cut

Speaker:

down on my meat consumption and I

Speaker:

probably would have still been pretty

Speaker:

healthy. But I don't know.

Speaker:

Sometimes that can be quite drastic

Speaker:

when it comes to certain things.

Speaker:

You know, I thought I had come

Speaker:

across information that I felt could

Speaker:

be impactful for me.

Speaker:

I'll just make the change and

Speaker:

then kind of figure it out as I go

Speaker:

along. So yeah, I think

Speaker:

it was, you know, there was

Speaker:

some political things that happened

Speaker:

with like the meat industry and, you

Speaker:

know, different lobbying groups in

Speaker:

the US, which I'm sure happens in

Speaker:

the UK as well.

Speaker:

And it was almost like an eye opener

Speaker:

as to how, you know, there

Speaker:

was just no, no understanding

Speaker:

of how certain foods can contribute

Speaker:

if over consumed to

Speaker:

disease. And it was just these

Speaker:

learnings. I was just like, wow,

Speaker:

this is just really serious because

Speaker:

I never had any idea that what

Speaker:

you eat could contribute to,

Speaker:

you know, your disease risk or

Speaker:

potential disease states.

Speaker:

I had no idea.

Speaker:

So, yeah, it was kind of just coming

Speaker:

across with that information and

Speaker:

just being like, well, I can

Speaker:

actually, you know, modify my diet.

Speaker:

Yes. Somewhat drastically at the

Speaker:

time and potentially

Speaker:

have even better health.

Speaker:

You know, I wouldn't say I was in

Speaker:

bad health back then at all.

Speaker:

I just didn't really have much of an

Speaker:

idea about health beyond, you know,

Speaker:

eating as much animal protein as I

Speaker:

possibly could.

Speaker:

So, yeah, it was it was a really

Speaker:

interesting process.

Speaker:

And as I said, it really

Speaker:

just kind of hit a nerve for me

Speaker:

watching that, even

Speaker:

though, as I mentioned, you know,

Speaker:

there was a lot of hyperbole in

Speaker:

some of the claims that were made,

Speaker:

but that was more than enough for me

Speaker:

to be like, you know what?

Speaker:

Let me dive deep into this and see

Speaker:

if I can, you know, gain some value

Speaker:

from it. And I guess I have.

Speaker:

And I think that's such an important

Speaker:

message because so many people

Speaker:

make quick decisions without really

Speaker:

delving into it themselves.

Speaker:

And diet is very controversial.

Speaker:

And I would say the purpose of

Speaker:

Jeffrey and I talking today isn't

Speaker:

to try and convince anyone to do

Speaker:

anything. It's just share

Speaker:

how you can really look at some

Speaker:

of these issues yourself and decide

Speaker:

what's right for you.

Speaker:

Because we all know, unfortunately,

Speaker:

the state of the food industry now

Speaker:

in lots of different ways that we're

Speaker:

going to come on to is pretty

Speaker:

atrocious for most of us.

Speaker:

So let's start straight into it

Speaker:

then. I love your

Speaker:

description of the difference

Speaker:

between vegan and plant based.

Speaker:

Tell the listeners what your take on

Speaker:

that is.

Speaker:

Yeah, So I think I mean, first of

Speaker:

all, we have to understand that

Speaker:

veganism is an ethic first and

Speaker:

foremost. It is the, you know,

Speaker:

refraining from utilising any kind

Speaker:

of animal products, whether it be

Speaker:

for food, consumer goods,

Speaker:

clothing, etc..

Speaker:

Now if someone...

Speaker:

For the majority of people who kind

Speaker:

of adopts that more of an ethical

Speaker:

standpoint, you know, and of course,

Speaker:

you know and I have respect for people

Speaker:

who do that provided that they

Speaker:

don't, you know, push it

Speaker:

in people's faces, I think we have

Speaker:

to remember that they may not be

Speaker:

considering optimising

Speaker:

their diet as a part of that.

Speaker:

They might just think, I'm going to

Speaker:

just remove animal products from my

Speaker:

plate and remove animal products

Speaker:

from my shoes and things like that.

Speaker:

And I'm happy to go ahead and

Speaker:

survive on, you know, Oreos

Speaker:

or, you know, vegan nuggets or all

Speaker:

of these other processed, you know,

Speaker:

replacement foods that we're seeing

Speaker:

nowadays.

Speaker:

There's nothing wrong with that.

Speaker:

If people want to do that, that's

Speaker:

fine.

Speaker:

But as I said, being vegan

Speaker:

tells me what you don't eat, but

Speaker:

being plant based, the whole food

Speaker:

plant bases, as we call it,

Speaker:

tells me what you do that tells me

Speaker:

that you're prioritising, you know,

Speaker:

removing animal products from a

Speaker:

perspective of trying to optimise

Speaker:

your health.

Speaker:

And that would include a variety

Speaker:

of fruits, vegetables, nuts, seeds,

Speaker:

whole grains and legumes.

Speaker:

Those are the foods that you're

Speaker:

going to be prioritising every

Speaker:

single day, like mushrooms

Speaker:

in there and a few other bits as

Speaker:

well. So I think if someone

Speaker:

tells me that they're plant based

Speaker:

and they focus on the health side of

Speaker:

things and it could

Speaker:

be an extension of their ethics, you

Speaker:

know, I know many people who

Speaker:

are ethical vegans but eat a whole

Speaker:

food plant based diet.

Speaker:

So that's, you know, that's become

Speaker:

that that's very clear in terms of

Speaker:

how they want to do both sides

Speaker:

things. I think that's great.

Speaker:

You know, I do I do worry sometimes

Speaker:

for the I guess the people who are

Speaker:

just primarily vegan who may be

Speaker:

aren't, you know, they remove meat

Speaker:

from the plate and automatically

Speaker:

think that that's, you know, the job

Speaker:

done. Of course, from an ethical

Speaker:

standpoint, unless you know that

Speaker:

they're serving themselves well, but

Speaker:

from a nutrition standpoint, because

Speaker:

you also have to look after

Speaker:

yourself, in my opinion, I think

Speaker:

it's a really good idea to be a

Speaker:

healthy advocate and a healthy

Speaker:

champion for your cause.

Speaker:

You know, you you wonder if your,

Speaker:

you know, Oreos and all these

Speaker:

different foods which are

Speaker:

technically animal free but

Speaker:

devoid of any nutrition.

Speaker:

So that can be a big difference

Speaker:

between the two. And I guess it's

Speaker:

just a case of how people approach

Speaker:

it. Really.

Speaker:

Yeah, absolutely.

Speaker:

Now, this is one of the things I

Speaker:

wanted to start with is the all

Speaker:

these things, all plant based people

Speaker:

eat junk food.

Speaker:

I must say it's quite a trigger for

Speaker:

me. Yeah, I know.

Speaker:

I mean that it's my issue to deal

Speaker:

with, but I know a lot

Speaker:

of people that eat animal products

Speaker:

that live off junk.

Speaker:

With all sorts

Speaker:

of diets, particularly in modern

Speaker:

society, where convenience

Speaker:

is the name of the day.

Speaker:

So talk us through your thoughts on

Speaker:

that, about junk food in general,

Speaker:

whether you're a meat eater or not.

Speaker:

Well, this is the thing. I think

Speaker:

that is often the case

Speaker:

where, you know, someone decides to

Speaker:

shift to a plant based diet and they

Speaker:

might be some of these meat

Speaker:

alternatives.

Speaker:

You know, people might start to

Speaker:

think, oh, you know, all vegans eat

Speaker:

is junk food. And I think the reason

Speaker:

why that that perspective

Speaker:

or that that perception exists is

Speaker:

because of the aggressive marketing

Speaker:

of a lot of these, you know, vegan

Speaker:

replacement meat products.

Speaker:

Like you can go and if you go on the

Speaker:

underground in London, for example,

Speaker:

you'll see adverts for, you know,

Speaker:

this is bacon, some vegan bacon,

Speaker:

and you see adverts for these other

Speaker:

impossible burgers and all

Speaker:

this other stuff.

Speaker:

And what that's doing is it's kind

Speaker:

of building the picture

Speaker:

that anyone who decides to go vegan

Speaker:

is going to eat these foods and

Speaker:

these foods only.

Speaker:

And a lot of people do.

Speaker:

I don't think that's a very good

Speaker:

strategy because the likelihood is

Speaker:

that you're not really going to get

Speaker:

the key nutrients that you do need

Speaker:

to actually feel any kind of,

Speaker:

you know, to feel decent

Speaker:

on a plant based diet and then you

Speaker:

might end up just going, you know,

Speaker:

I'm just going to go back to what I

Speaker:

felt was normal for me.

Speaker:

So that's really it.

Speaker:

And I think, look, I think one of

Speaker:

the things is people need to

Speaker:

understand is that it's going to

Speaker:

become over the over the years,

Speaker:

as you know, with these more meat

Speaker:

products come out, more meat,

Speaker:

alternative products come out, and

Speaker:

all these other vegan replacement

Speaker:

foods come out is actually going to

Speaker:

be if you're not aware and if

Speaker:

you don't have that discernment,

Speaker:

it's going to be quite difficult to

Speaker:

become or to be a healthy vegan,

Speaker:

if particularly if you're starting

Speaker:

out because you're just going to be

Speaker:

bombarded with, oh, eat

Speaker:

this bacon or, you know, do

Speaker:

this vegan chicken or whatever

Speaker:

it may be.

Speaker:

So for me,

Speaker:

I think the best way to do a

Speaker:

diet that's free from animal

Speaker:

products is to focus on the Whole

Speaker:

Foods, be a champion, healthy

Speaker:

champion of the cause, even if you

Speaker:

know you are someone doing it from

Speaker:

a primarily ethical standpoint,

Speaker:

you're going to feel great.

Speaker:

And actually what you're going to do

Speaker:

is you're going to radiate a

Speaker:

certain, you know, you might

Speaker:

not want to radiate a certain level

Speaker:

of health, but naturally, you know,

Speaker:

if you're going to be if you're going

Speaker:

to start to speak about something

Speaker:

that's passionate, that you're

Speaker:

passionate about, you also want to

Speaker:

radiate that as well, because it's

Speaker:

one thing to speak about something,

Speaker:

but if you actually look the part,

Speaker:

if you actually, you know, are the

Speaker:

example of what you're what you're

Speaker:

demonstrating, then people are more

Speaker:

likely to maybe listen to you, you

Speaker:

know, I mean, so and I think that's

Speaker:

that will be done if you focus

Speaker:

on the Whole foods, the fruits

Speaker:

and vegetables and nuts and seeds,

Speaker:

whole grains, legumes, like these

Speaker:

are foods that are going to provide

Speaker:

you with a ton of nutrients

Speaker:

and different different ways to

Speaker:

find, you know, different ways to

Speaker:

get used to cooking as well.

Speaker:

So and again, that's one thing that

Speaker:

I was never a cook before I went

Speaker:

plant based and now I'm creating

Speaker:

with these recipes, which is crazy.

Speaker:

So I'm going to come on to

Speaker:

that because your recipes are just

Speaker:

amazing.

Speaker:

So next myth for me then, which

Speaker:

I hear all the time,

Speaker:

you have to eat meat to get your

Speaker:

protein. You've already touched on

Speaker:

this in terms of you thought that

Speaker:

when you were younger.

Speaker:

They're still teaching it in

Speaker:

schools, I must say.

Speaker:

That was pumpkin, my cat jumping

Speaker:

up and oh, pumpkin.

Speaker:

Sorry everyone he was jumps out when

Speaker:

I'm according and he's knocked my

Speaker:

incense stick and everything over

Speaker:

but he's okay everyone. So

Speaker:

protein.

Speaker:

You can only get it from meat.

Speaker:

Bash that one for us please.

Speaker:

Well, I completely understand it.

Speaker:

I remember someone had mentioned to

Speaker:

me that they

Speaker:

were going to be gone vegan for a

Speaker:

bit, and my first instinct was to be

Speaker:

like, Oh, there's no way I could do

Speaker:

that. I'm going to.

Speaker:

I thought I literally thought I

Speaker:

would wilt away.

Speaker:

The image in my mind came, that I

Speaker:

would literally wilt away because I

Speaker:

felt like I needed to eat animal

Speaker:

muscle to get protein.

Speaker:

So I completely get it.

Speaker:

It's a it's been a very

Speaker:

pervasive.

Speaker:

And it's not to say that animal

Speaker:

protein isn't good quality protein,

Speaker:

of course, is because,

Speaker:

you know, we we see people who eat

Speaker:

animal protein who are in very

Speaker:

good shape who are able to build

Speaker:

quality muscle.

Speaker:

But that's not the

Speaker:

only way. The only place you can get

Speaker:

your protein from.

Speaker:

And again, these are on all these

Speaker:

foods that i'm eating for protein

Speaker:

now, I didn't even

Speaker:

consider them whatsoever because

Speaker:

they weren't on my radar that no one

Speaker:

had mentioned it to me.

Speaker:

So like the organic non-GMO tofu

Speaker:

and tempes of this world,

Speaker:

you've got your beans, different

Speaker:

types of beans. You got your

Speaker:

lentils, your chickpeas,

Speaker:

you know, edamame.

Speaker:

There's like so many different ways

Speaker:

to get plant protein.

Speaker:

And yes, of course, there is a

Speaker:

consideration where if you're just

Speaker:

eating one source of plant protein

Speaker:

all day, for example, if you're

Speaker:

eating black beans all day,

Speaker:

the likeliness is that you're going

Speaker:

to maybe be lower in certain of the

Speaker:

essential amino acids.

Speaker:

So what you need to do is get a wide

Speaker:

variety of plant protein in across

Speaker:

the entire day.

Speaker:

So, for example, if I was to, you

Speaker:

know, outline the day of eating for

Speaker:

me, it would maybe look like some

Speaker:

protein oats or put some protein

Speaker:

powder in my oats, add some hemp

Speaker:

seeds, which is a decent source of

Speaker:

protein as well, and then some

Speaker:

berries and nuts and other seeds.

Speaker:

And then lunch time might go for

Speaker:

like a lentil bolognaise with,

Speaker:

you know, chickpea pasta or

Speaker:

something like that. So you've got

Speaker:

protein in the chickpea pasta

Speaker:

and that's another and another

Speaker:

really interesting one, sort of

Speaker:

legume pasta.

Speaker:

So like chickpea pasta, lentil

Speaker:

pasta, green pea pasta, they've

Speaker:

got like 24 grams of protein per 100

Speaker:

grams, whereas normal wheat protein

Speaker:

is got maybe 12.

Speaker:

So that's an easy way to bump up

Speaker:

your protein.

Speaker:

And then for dinner, I could do some

Speaker:

kind of bowl where I could have, you

Speaker:

know, maybe some black beans, some

Speaker:

organic tofu, you know, maybe some

Speaker:

quinoa or buckwheat or something

Speaker:

like that. Maybe some broccoli

Speaker:

sprouts, avocado, hummus.

Speaker:

And that's easily, you know, easy,

Speaker:

another 40, 50 grams of protein in

Speaker:

one meal. So, you know, it's easy

Speaker:

for me. I get around maybe

Speaker:

140 grams of protein a

Speaker:

day quite easily.

Speaker:

I maybe was eating too much back in

Speaker:

the day.

Speaker:

And what's interesting is that when

Speaker:

I went plant based, I think I was

Speaker:

around 83,

Speaker:

84 kilograms.

Speaker:

I'm now 95, so I've clearly

Speaker:

had no problems with putting on lean

Speaker:

muscle over the years.

Speaker:

So yeah, again, it just takes

Speaker:

a bit of understanding and a bit of,

Speaker:

you know, clarity on, on how

Speaker:

to optimise your protein intake

Speaker:

in terms of like amino acids and

Speaker:

things like that. But yeah, I mean

Speaker:

it's definitely something that

Speaker:

should be, should

Speaker:

have been debunked a long time ago,

Speaker:

I would have thought. But I guess

Speaker:

it's still pervasive in some ways.

Speaker:

And also what I find really

Speaker:

fascinating is I don't think

Speaker:

there's many meat eaters

Speaker:

that would have that level of

Speaker:

knowledge. I bet you if I'd just

Speaker:

been speaking to you when you were

Speaker:

eating a normal conventional

Speaker:

meat and plant diet, I

Speaker:

don't think you'd have been able to

Speaker:

answer that question.

Speaker:

I don't think you'd have known where

Speaker:

a lot of it just comes from me.

Speaker:

But so many people who are

Speaker:

on a meat based diet,

Speaker:

they don't rotate their protein

Speaker:

sources. They don't take care of

Speaker:

where it comes from.

Speaker:

So I'm not bashing any type of

Speaker:

diet. I think everyone's got to

Speaker:

choose what's right for them health

Speaker:

wise, ethically,

Speaker:

and also in terms of availability

Speaker:

as well in terms of what you can get

Speaker:

hold of. Because you know,

Speaker:

that next myth I want to come on to

Speaker:

is humans have evolved to

Speaker:

eat meat.

Speaker:

And, you know, well,

Speaker:

we were involved with my

Speaker:

take on that before I ask you

Speaker:

is there's lots of things that we

Speaker:

used to do in the past that we no

Speaker:

longer do now.

Speaker:

And times have changed.

Speaker:

And also, I'm blessed to have

Speaker:

a lot of choice about where I can

Speaker:

get my food from.

Speaker:

So I have got the opportunity.

Speaker:

Well, some people live in parts of

Speaker:

the world where they haven't got

Speaker:

choice and therefore they'll have to

Speaker:

make different choices.

Speaker:

Yeah, Yeah.

Speaker:

So I think with that one is I think

Speaker:

that it's almost like the appeal to

Speaker:

nature fallacy or, you

Speaker:

know, our ancestors did this, so we

Speaker:

should do it now.

Speaker:

And again, it's all based on like

Speaker:

firstly, none of us were even there,

Speaker:

so we don't know exactly what

Speaker:

they were doing.

Speaker:

You know, we can look at certain

Speaker:

pieces of data from like

Speaker:

evolutionary anthropologists or

Speaker:

people in that field who

Speaker:

might have done a bit of research

Speaker:

into like the bones of these people

Speaker:

back in the day and looking at what

Speaker:

they ate and stuff. But you can

Speaker:

never be you can never be sure it

Speaker:

can never be definitive in any kind

Speaker:

of way.

Speaker:

And also, I think people back in the

Speaker:

day weren't really eating to thrive

Speaker:

and live to 70, 80, 90.

Speaker:

They were eating to, for

Speaker:

survival, really.

Speaker:

And look, there are so many

Speaker:

different schools of thought.

Speaker:

You've got

Speaker:

people ate tons of fibre or like

Speaker:

people, it sounds to me. I also

Speaker:

think maybe your actual ancestry

Speaker:

plays a part.

Speaker:

So for me, my ancestry is Africa

Speaker:

and you know where it's it's hot.

Speaker:

So there's obviously going to be a

Speaker:

ton of fruits and vegetables and

Speaker:

probably not that much meat.

Speaker:

But then if maybe you've got like a

Speaker:

northern European where it's maybe a

Speaker:

bit colder, you might be looking

Speaker:

to go for more meat and more animal

Speaker:

fats.

Speaker:

So things like that. I think, you

Speaker:

know, I've been able to

Speaker:

kind of do really well on a plant

Speaker:

based diet. Others might not have

Speaker:

been able to do that Well.

Speaker:

And that's actually alright.

Speaker:

But I think when you say, oh, we're

Speaker:

supposed to eat meat, that kind of

Speaker:

indicates that anyone who's on a

Speaker:

plant based diet is just going to

Speaker:

wilt away, which isn't true.

Speaker:

We're seeing so many people

Speaker:

thriving, athletes performing at a

Speaker:

high level.

Speaker:

So again, it's always...

Speaker:

It's never a case.

Speaker:

I'm never like, oh, the plant based

Speaker:

diet is clearly better than this.

Speaker:

I'm just saying, look, you can eat

Speaker:

in a number of different ways.

Speaker:

Plant-based clearly works for plenty

Speaker:

of people. It's clearly worked for

Speaker:

me for over half a decade.

Speaker:

You know, I'm not going to I'm not

Speaker:

going to tell people not to eat

Speaker:

meat. If you feel like you you want

Speaker:

to eat meat because that's what you

Speaker:

want to do, fine.

Speaker:

But it is what it is.

Speaker:

I think one of the funny ones that I

Speaker:

always hear as is when people talk

Speaker:

about themselves and compare

Speaker:

themselves to like lions.

Speaker:

Yes. Well, I'm like, well, lions

Speaker:

also kill their young.

Speaker:

Yeah, well, you know, they always do

Speaker:

this crazy stuff.

Speaker:

But what, just because they eat

Speaker:

meat, that means, you know, that you

Speaker:

align with them.

Speaker:

And if you also think about it,

Speaker:

lions eat meat on site

Speaker:

they're obligate carnivores, whereas

Speaker:

humans will never.

Speaker:

If humans saw road on the road,

Speaker:

they would never go up to an eat it.

Speaker:

They would never do that.

Speaker:

So yeah, it's

Speaker:

it's an interesting one, that one,

Speaker:

if people want to just eat meat

Speaker:

because they feel it's got nutrient

Speaker:

density, which it does, then

Speaker:

actually by all means do that.

Speaker:

But don't start, you know, throwing

Speaker:

out all of these, Oh, I'm a lion or

Speaker:

I'm supposed to eat meat and blah,

Speaker:

blah, blah, all this speculative

Speaker:

stuff because it doesn't really

Speaker:

serve anyone.

Speaker:

I agree. You know, we're very

Speaker:

lucky, a lot of us, to live in a

Speaker:

time where we've got choices,

Speaker:

so very lucky to live in a time

Speaker:

where we've got access to a lot of

Speaker:

this information, albeit

Speaker:

there's a lot of misinformation out

Speaker:

there as well. So you need to be

Speaker:

cautious. So right the next

Speaker:

myth again, I hear this

Speaker:

all the time, you have to

Speaker:

have dairy products to get your

Speaker:

calcium.

Speaker:

Yeah.

Speaker:

Again, this is something I

Speaker:

understand. You know, these are

Speaker:

things that we've been talking such

Speaker:

a young age. And again, I

Speaker:

it all comes down to the

Speaker:

circumstances.

Speaker:

So if someone living in maybe a low

Speaker:

income area, dairy probably

Speaker:

is actually the best source of

Speaker:

calcium for them because maybe they

Speaker:

might not have the ability to go and

Speaker:

buy some of the other foods I'm

Speaker:

going to mention.

Speaker:

But there is plenty of

Speaker:

calcium in in plant based foods.

Speaker:

You've got calcium set tofu, which

Speaker:

is really easy to get a good amount

Speaker:

of calcium from dark leafy greens

Speaker:

like spinach and kale and Swiss

Speaker:

chard, things like that.

Speaker:

You've got tahini, you know,

Speaker:

calcium fortified plant based milks.

Speaker:

Right? That way you can make your

Speaker:

own plant based milk and put

Speaker:

calcified seaweed in there, which is

Speaker:

what I do sometimes.

Speaker:

So there's so many different options

Speaker:

that you can do to get your calcium

Speaker:

chickpeas as well, kidney beans.

Speaker:

So again, it all comes down to

Speaker:

education. This is what it comes

Speaker:

down to. It's not a case of people

Speaker:

saying that, you know, dairy

Speaker:

is the best source of calcium

Speaker:

because they've evaluated

Speaker:

everything.

Speaker:

They're saying that because that's

Speaker:

what they that's what they've been

Speaker:

taught from their point of view.

Speaker:

I said the exact same thing in 2014,

Speaker:

15, 16.

Speaker:

So I mean, so I get it so it's just

Speaker:

about widening, widening

Speaker:

your perspective and opening

Speaker:

yourself up to the fact that, okay,

Speaker:

dairy is a good source of calcium,

Speaker:

admittedly, but are there

Speaker:

other sources of calcium that if you

Speaker:

have the options and you have the

Speaker:

means that you could potentially

Speaker:

gain more health benefit from?

Speaker:

So yeah, I think again,

Speaker:

it's hard to get because

Speaker:

because I was in this position, I

Speaker:

wasn't someone who was born vegan

Speaker:

because I understand the

Speaker:

the education that's been kind of

Speaker:

level to us for so many years.

Speaker:

I completely get why people say

Speaker:

the things that they say about

Speaker:

nutrition, but I said them once as

Speaker:

well. So that's why it's actually

Speaker:

quite important. Just going off

Speaker:

topic slightly in terms of how

Speaker:

you communicate with people who may

Speaker:

be aren't eating the same

Speaker:

kind of way as you.

Speaker:

You shouldn't be telling them how

Speaker:

you should do this or you should do

Speaker:

that because they're only speaking

Speaker:

from their perspective and their

Speaker:

viewpoint and their level of

Speaker:

understanding.

Speaker:

So in many ways you have to kind of

Speaker:

meet them where they have a

Speaker:

conversation with them, show

Speaker:

them certain things, be an example

Speaker:

of how to eat in a certain way, and

Speaker:

that's going to give you more value.

Speaker:

So yeah, it's a common, common

Speaker:

misconception. Common myth about

Speaker:

calcium.

Speaker:

Yeah, plenty of plant based, plant

Speaker:

based sources of calcium out there.

Speaker:

Yeah, it's fantastic.

Speaker:

Now, you have already touched

Speaker:

on the fact that you didn't use to

Speaker:

cook a lot. And now anyone

Speaker:

who goes to Instagram page will see

Speaker:

you are passionate about cooking.

Speaker:

So before we get onto some of the

Speaker:

actual health benefits you've

Speaker:

noticed, tell us about some of the

Speaker:

other benefits you've noticed, like

Speaker:

the fact that you're now passionate

Speaker:

about cooking fresh foods

Speaker:

from scratch.

Speaker:

So yeah, I think the main so

Speaker:

if we go back to actually when I

Speaker:

went plant based the benefits I

Speaker:

experienced, so literally after two

Speaker:

weeks I slept much deeper.

Speaker:

I had more energy, I felt lighter,

Speaker:

physically had more mental clarity.

Speaker:

And of course, as I said, I picked

Speaker:

up this passion for just cooking

Speaker:

and, you know, messing around in the

Speaker:

kitchen and figuring out how to kind

Speaker:

of shape meals and how to construct

Speaker:

certain meals to to be

Speaker:

optimal and, you know, to get

Speaker:

benefit from them from a perspective

Speaker:

with training and all these

Speaker:

different types of things.

Speaker:

And I think, again, just developing

Speaker:

the overall passion for health

Speaker:

because I said I could have maybe

Speaker:

removed, you know, some aspects

Speaker:

of meat from a diet or even gone

Speaker:

pescatarian and still probably had

Speaker:

a level of knowledge that I would

Speaker:

have wanted to, you know, dive into

Speaker:

and get comfortable with.

Speaker:

But I guess it just so happened that

Speaker:

for me, I just thought at the time,

Speaker:

right, let's just go fully plant

Speaker:

based.

Speaker:

And it worked really well for

Speaker:

me. I mean, it would have been

Speaker:

interesting to see what would have

Speaker:

happened if it hadn't works so well.

Speaker:

And I was like flagging and tired

Speaker:

and things like that might have

Speaker:

switched back. But I felt really

Speaker:

good.

Speaker:

And it was and that was just so

Speaker:

early and I knew I was so very early

Speaker:

in the process.

Speaker:

And there were a couple of things I

Speaker:

did and, you know, roadblocks

Speaker:

that certain kind of challenges that

Speaker:

we face where, you know, I didn't

Speaker:

realise that plant based foods

Speaker:

are less calorie dense, the meat.

Speaker:

So you need to add more volume

Speaker:

of plants to your plate.

Speaker:

Otherwise you're just going to be in

Speaker:

an unwanted calorie deficit.

Speaker:

So I lost around maybe a kilo

Speaker:

or to put that back

Speaker:

on quite quickly once I realised

Speaker:

that that was the case.

Speaker:

So yeah, it was just really

Speaker:

just developing. As I said, I, I

Speaker:

have such a passion for health now.

Speaker:

Overall Plant-based nutrition is a

Speaker:

big part of that, but other areas of

Speaker:

health. So how can optimise

Speaker:

my sleep or you know, what are the

Speaker:

best ways to optimise my training,

Speaker:

you know, different supplements that

Speaker:

I can use to enhance my training and

Speaker:

my sleep and other areas of health,

Speaker:

you know, stress, mindfulness

Speaker:

and things like that.

Speaker:

So I do think health is a

Speaker:

spectrum.

Speaker:

It's like it's almost like a pie

Speaker:

chart. You've got so many different

Speaker:

bits to add in there to complete the

Speaker:

puzzle for yourself.

Speaker:

See, I've just become super

Speaker:

passionate about all of these

Speaker:

different areas of health with, of

Speaker:

course, plant based nutrition and

Speaker:

recipes as, as

Speaker:

a main focus, because I think that

Speaker:

can be so beneficial for so many

Speaker:

people.

Speaker:

Yeah. Do you, have you found

Speaker:

that you've introduced a lot more

Speaker:

variety in your diet because a

Speaker:

lot of people, particularly if

Speaker:

they're working a long job,

Speaker:

a family day to look after it, can

Speaker:

be very difficult to look for

Speaker:

inspiration.

Speaker:

So did you find because

Speaker:

i'm asking this question because I

Speaker:

did that when I went plant based,

Speaker:

it made me research a lot

Speaker:

more about what I was eating

Speaker:

and that very quickly turned into a

Speaker:

passion for me that I just

Speaker:

love it. And I'm still learning

Speaker:

every day now.

Speaker:

I mean, how have you

Speaker:

added variety into your

Speaker:

diet? Because that's so important,

Speaker:

for our microbiome isn't it.

Speaker:

Definitely, I think getting that

Speaker:

kind of diversity of plants in,

Speaker:

we're seeing so much value in terms

Speaker:

of, you know, how that can be

Speaker:

beneficial for populating our gut

Speaker:

bacteria, you know, feeding the

Speaker:

existing gut bacteria to then

Speaker:

produce metabolites for us to,

Speaker:

you know, to promote health.

Speaker:

And I think getting that diversity

Speaker:

in was if I think back to then

Speaker:

and how was in you know maybe 2016

Speaker:

2017 and then compared

Speaker:

to now like the difference

Speaker:

is is remarkable and of course it's

Speaker:

because there's is for me it's just

Speaker:

an ongoing learning process.

Speaker:

You know, I came across like, for

Speaker:

example, sprouting in 2020

Speaker:

and I'm absolutely love sprouting.

Speaker:

I'm sprouting all the time broccoli,

Speaker:

sprouts, radish sprouts, mung bean

Speaker:

sprouts and getting those into your

Speaker:

diet, you know, a different type of

Speaker:

fibre is going to benefit your

Speaker:

gut microbiome as well.

Speaker:

So yeah, the variety so

Speaker:

important and I understand that, you

Speaker:

know, if people have got, you know,

Speaker:

kids of three or four kids

Speaker:

or they've got a, you know, a job

Speaker:

that's forced them to work longer

Speaker:

hours, it might be quite difficult.

Speaker:

You might end up finding yourself in

Speaker:

a rut and wanting to do the same

Speaker:

things because you're pressed for

Speaker:

time.

Speaker:

So I get that, you know, those since

Speaker:

those circumstances are, you know,

Speaker:

you have to navigate them in a

Speaker:

different way. You know what might

Speaker:

work for me?

Speaker:

Who's not who's not, you know, got a

Speaker:

big family yet, might not

Speaker:

work for someone who does at this

Speaker:

very moment in time.

Speaker:

And they've got to work out what's

Speaker:

best for them. You know, how can

Speaker:

they cook healthier meals that take

Speaker:

a shorter amount of time.

Speaker:

So I guess that's something that's

Speaker:

you know, one of the reasons why I

Speaker:

create so many different recipes.

Speaker:

I want to create so many things

Speaker:

that can be applicable for people

Speaker:

at different stages of their life.

Speaker:

You know, whether you've got kids,

Speaker:

you know, I always get I get lots of

Speaker:

messages from people who say that,

Speaker:

Oh, you know, I made this recipe and

Speaker:

my kids loved it and all these types

Speaker:

of things. And I just find that

Speaker:

really, really gratifying to

Speaker:

be able to kind of contribute to

Speaker:

people's lives in that way is

Speaker:

fantastic.

Speaker:

And as a mum myself, you know, I

Speaker:

think it's so important to show

Speaker:

that actually going back to

Speaker:

sort of, the traditional way of

Speaker:

actually, you know, when I grew up,

Speaker:

my mom had spent a lot of time in

Speaker:

the kitchen because you had to cook

Speaker:

everything from scratch.

Speaker:

So but in terms of other benefits,

Speaker:

like stress management, etc.,

Speaker:

it's absolutely fantastic.

Speaker:

So there's a lot of knock on

Speaker:

benefits from those as well.

Speaker:

Yeah, definitely.

Speaker:

If someone I mean, obviously we've

Speaker:

got veganuary and a lot of

Speaker:

the trouble is with that, it's great

Speaker:

because it makes people think.

Speaker:

But again, a lot of people will

Speaker:

reach for the convenience.

Speaker:

If someone was really thinking

Speaker:

right, whether for ethical

Speaker:

reasons, for health reasons,

Speaker:

whatever reason it might be.

Speaker:

I really want to get into this.

Speaker:

Where would you suggest they start?

Speaker:

I would suggest that they start

Speaker:

because I don't think many people be

Speaker:

able to go cold turkey like I did.

Speaker:

I think that's quite a big ask

Speaker:

for a lot of people.

Speaker:

I would say focus on one meal

Speaker:

and getting that done

Speaker:

in a whole food fashion.

Speaker:

So even for example, something like

Speaker:

breakfast, oatmeal is one of the

Speaker:

easiest things they can do, one of

Speaker:

the most nutritious ones, if it's

Speaker:

prepared properly, of course.

Speaker:

And you know, that's maybe like

Speaker:

organic or even sprouted oats, if

Speaker:

you can.

Speaker:

And adding just so many different

Speaker:

toppings, like the pumpkin seeds,

Speaker:

the hemp seeds, blueberries, which

Speaker:

we all know are super beneficial for

Speaker:

your brain and inflammation.

Speaker:

And just maybe just make that a

Speaker:

habit. See if you can perfect that,

Speaker:

get that down to a tee and then

Speaker:

maybe get two or three of those kind

Speaker:

of easy recipes under your belt,

Speaker:

maybe utilising foods that you've

Speaker:

that you kind of experience with

Speaker:

before

Speaker:

and then trying to just kind of

Speaker:

incorporate them into different

Speaker:

recipes and using the, you know, the

Speaker:

inspiration that's out there on

Speaker:

social media.

Speaker:

Also say that one of the biggest and

Speaker:

most important things is to just

Speaker:

accept that it's going to be it's

Speaker:

not going to be a lifestyle that's

Speaker:

going to cater to convenience if

Speaker:

you want to do it properly.

Speaker:

And if you want to do it well and

Speaker:

thrive, you have

Speaker:

to get used to cooking.

Speaker:

You have to get accustomed to

Speaker:

the fact that you'll be cooking

Speaker:

a lot more than you ever really

Speaker:

would. But what that will do in turn

Speaker:

is will bring you closer to your

Speaker:

food. I think cooking is one

Speaker:

of the most powerful things that you

Speaker:

can do.

Speaker:

It's right to take control of

Speaker:

everything that's going onto

Speaker:

this, you know, into this chopping

Speaker:

board, into that frying pan that on

Speaker:

my plate, and then it's my body, you

Speaker:

know what's in there.

Speaker:

And it's something really, really

Speaker:

powerful about that.

Speaker:

So I think that's really important

Speaker:

that people understand that cooking

Speaker:

is really the way forward.

Speaker:

And you say Veganuary is great.

Speaker:

And I do you know, I've been making

Speaker:

some recipes for Veganuary, but

Speaker:

there's something about the,

Speaker:

you know, the processed side of

Speaker:

things which makes people, you know,

Speaker:

people get a lot of value out of

Speaker:

that. You know, I was having a chat

Speaker:

with someone who was saying that you

Speaker:

mentioned that they had a friend who

Speaker:

was, you know, what was happening.

Speaker:

They said something along the lines

Speaker:

of they wanted to replace the

Speaker:

breakfast, their typical egg and

Speaker:

bacon, and they went for vegan

Speaker:

versions and it was disgusting.

Speaker:

And I was just like, you actually

Speaker:

probably better off eating the

Speaker:

normal eggs.

Speaker:

It's like, you've got to change

Speaker:

it up. You got to do like whether

Speaker:

it's a scrambled tofu or, you know,

Speaker:

some kind of salad, though, with

Speaker:

avocado and broccoli sprouts

Speaker:

or whatever, oatmeal

Speaker:

or smoothie.

Speaker:

Like there are so many healthy vegan

Speaker:

breakfast options.

Speaker:

You don't need to go for these, you

Speaker:

know, these vegan bacon and all this

Speaker:

kind of stuff.

Speaker:

For me, it's like, I understand

Speaker:

why they're doing it. I get it.

Speaker:

But for the long term, if

Speaker:

you want if you want to do this even

Speaker:

beyond January and actually, you

Speaker:

know, be healthy and thrive, I just

Speaker:

don't see where the value

Speaker:

long term in these foods is.

Speaker:

Yeah, absolutely.

Speaker:

What about growing your own food?

Speaker:

Because I saw your sprouting video

Speaker:

on Instagram, and I think i

Speaker:

mentioned before I've

Speaker:

had my sprouting kit and I want to

Speaker:

get into sprouting, but it came

Speaker:

with a great big booklet and I was

Speaker:

like, Oh my God, I saw

Speaker:

your sprouting video on Instagram.

Speaker:

I think [gasp] it's really that

Speaker:

easy. I'm excited because I want to

Speaker:

sprout for my guinea pigs and

Speaker:

rabbits and dogs.

Speaker:

So talk to us about that.

Speaker:

I mean, you've learned a lot of new

Speaker:

skills in this process and a lot

Speaker:

of people are talking about growing

Speaker:

their own food, whether it's on a

Speaker:

windowsill if you don't garden

Speaker:

or actually getting back into

Speaker:

gardening again.

Speaker:

Yeah. I mean, I've seen I saw a

Speaker:

show, like, not too long ago where

Speaker:

people like growing food on their

Speaker:

balcony and stuff and growing like

Speaker:

fruits and vegetables and things

Speaker:

like that. And I think that's great.

Speaker:

And I think the thing about sprouting

Speaker:

is that it's so easy and it's just

Speaker:

a really easy, quick way

Speaker:

to grow some really nutritious food

Speaker:

in the comfort of your own kitchen

Speaker:

without really having to do that

Speaker:

much.

Speaker:

You know, I think broccoli sprouts,

Speaker:

you know, there's so much benefit in

Speaker:

terms of, you know, detoxing excess

Speaker:

oestrogen, you know, increasing

Speaker:

the amount of sulforaphane in there,

Speaker:

which is a really potent cancer

Speaker:

fighting compound meal fibre,

Speaker:

vitamin C, really, really rich

Speaker:

in nutrients.

Speaker:

You know, you've got radish sprouts

Speaker:

and even things like lentil and mung

Speaker:

bean sprouts. And adding those to

Speaker:

meals are really easy way to

Speaker:

actually hike up your protein across

Speaker:

the day.

Speaker:

So yeah, and it's super easy.

Speaker:

Literally you get, you know, two

Speaker:

tablespoons of broccoli sprouting

Speaker:

seeds submerged in water

Speaker:

overnight, pull them out

Speaker:

and then for the next five days, you

Speaker:

just rinse and drain the water

Speaker:

and then you've got sprouts right

Speaker:

there five days later ready

Speaker:

to eat.

Speaker:

And it's really cheap as well, isn't

Speaker:

it. You can do these things really

Speaker:

cheaply.

Speaker:

And like once you get into the habit

Speaker:

of it and I tell you, children

Speaker:

love doing this. So if you've got

Speaker:

children, they're going to love

Speaker:

doing this for you.

Speaker:

Yeah, definitely.

Speaker:

I mean, when I, when I do, I don't

Speaker:

have children yet, but when I do, I

Speaker:

know what broccoli growing broccoli

Speaker:

sprouts with. And it's definitely

Speaker:

something that I'm going to do and

Speaker:

then they're going to love it.

Speaker:

Yeah, absolutely.

Speaker:

Absolutely.

Speaker:

So in terms of

Speaker:

some of the things that you would

Speaker:

say, what about where you get your

Speaker:

food from? What tips have you got

Speaker:

for people on that in terms of

Speaker:

sourcing good quality ingredients

Speaker:

and perhaps cost saving tips,

Speaker:

like buying in bulk?

Speaker:

Yeah, a really good cost saving tip

Speaker:

actually for nuts and seeds.

Speaker:

This is one thing that I always

Speaker:

mention. So if you were to go and

Speaker:

buy like a four or 500

Speaker:

milligram or four or 500

Speaker:

million milligram pack of hemp seeds

Speaker:

in a supermarket, it's not going to

Speaker:

be that cheap. It's going to be

Speaker:

quite expensive for how much you're

Speaker:

getting anyway.

Speaker:

So the best thing to do is, you

Speaker:

know, wholesalers that there's loads

Speaker:

of different ones. So whole Food

Speaker:

Earth is a really good one.

Speaker:

Forest Wholefoods.

Speaker:

Yeah they're great, I use them.

Speaker:

Yeah, they're really good.

Speaker:

Forest Whole Foods is another a good

Speaker:

one. Buy your nuts and seeds

Speaker:

and even your legumes in bulk.

Speaker:

I buy my lentils and mung beans from

Speaker:

there as well. So I get my lentils,

Speaker:

mung beans, you know, pumpkin seeds,

Speaker:

goji berries, hemp seeds.

Speaker:

I get all of those from wholesalers

Speaker:

because it's just much cheaper.

Speaker:

And then when it comes to, I tend to

Speaker:

prefer to buy organic foods.

Speaker:

But I think, yeah,

Speaker:

I don't want that to be a barrier

Speaker:

for people thinking that they have

Speaker:

to buy organic or they shouldn't buy

Speaker:

foods at all, like buying

Speaker:

conventional produce and washing it

Speaker:

properly is much better than

Speaker:

than nothing at all.

Speaker:

And if you can justify the cost of

Speaker:

spending an extra how much it

Speaker:

is to get your organic berries or

Speaker:

whatever it is, then that's really

Speaker:

great. Do that. But I don't think

Speaker:

you, you know, it should be

Speaker:

something that you should always

Speaker:

worry about, particularly if you're

Speaker:

starting out. You shouldn't let too

Speaker:

many things distract you,

Speaker:

you know, try and go for if

Speaker:

you can go, if you you know, if you

Speaker:

do go for conventional produce, just

Speaker:

make sure you wash it thoroughly.

Speaker:

Then you're good to go.

Speaker:

Absolutely.

Speaker:

And I love teaching people and

Speaker:

helping people look at how they feed

Speaker:

their cats and dogs and then if

Speaker:

they're animals.

Speaker:

And again, that's such a good point

Speaker:

you made that, Jeffrey, in terms

Speaker:

of don't look for the obstacles.

Speaker:

Look at what you can do.

Speaker:

One tip I do because I buy in bulk,

Speaker:

but luckily my neighbours as well.

Speaker:

And so what we do is will buy quite

Speaker:

a bulk thing and then share it

Speaker:

between us as well.

Speaker:

Another good tip if you've got

Speaker:

local or even family members

Speaker:

or something, then getting

Speaker:

helps the whole community as well.

Speaker:

I definitely find is you don't

Speaker:

have to do all the research yourself

Speaker:

then because they might be

Speaker:

researching one thing and say, Have

Speaker:

you tried this?

Speaker:

And they're doing something else.

Speaker:

We're quite lucky to have quite good

Speaker:

gardens where I am and I've got I've

Speaker:

got ponies, rescue ponies, so I've

Speaker:

got a good supply of organic manure.

Speaker:

So what we've done over the last

Speaker:

couple of years is everyone's

Speaker:

been growing different things and

Speaker:

we've been swapping between us.

Speaker:

Ah, nice!

Speaker:

With various degrees of success.

Speaker:

So it's been quite a laugh anyway.

Speaker:

Yeah.

Speaker:

It's good. Good community vibes.

Speaker:

Yeah, exactly.

Speaker:

So one of the things I want to make

Speaker:

people aware of on your website,

Speaker:

tell us about your website and some

Speaker:

of the resources that you've got on

Speaker:

there.

Speaker:

Yeah, so I started my website,

Speaker:

I think it was 2018, 2019

Speaker:

and I did a refresh in 2020.

Speaker:

And it's really just a place where,

Speaker:

you know, if people want to find

Speaker:

more kind of longform information

Speaker:

about kind of issues around plant

Speaker:

based nutrition, you know, where to

Speaker:

get your iron from, you know, plant

Speaker:

based protein,

Speaker:

you know, things like foods to get

Speaker:

through to optimise or increase

Speaker:

immune function.

Speaker:

You can find it there.

Speaker:

And I've I've got my newsletter

Speaker:

there as well. So I drop that weekly

Speaker:

newsletter just, you know, around

Speaker:

sort of thoughts I have around

Speaker:

health, wellbeing, plant based food,

Speaker:

things like that.

Speaker:

And I've also got my e-book there.

Speaker:

So the Eat More Plants e-book, which

Speaker:

I brought out in 2021.

Speaker:

It's been nearly a couple of years

Speaker:

since I bought that, which is

Speaker:

actually crazy, it's gone fast.

Speaker:

So yeah, that was, that was like my

Speaker:

first kind of cookbook.

Speaker:

It's on my website and it was really

Speaker:

just going to make it quite simple

Speaker:

offering to people not, you know,

Speaker:

because there's obviously, you know,

Speaker:

you've got these cookbooks, I've got

Speaker:

like 50, 60, 70 recipes

Speaker:

out there can get quite overwhelming

Speaker:

for people.

Speaker:

And I wanted to call it Eat More

Speaker:

Plants as well, because I don't want

Speaker:

I didn't want to just restrict it to

Speaker:

people who wanted to go plant based.

Speaker:

You know, I have a lot people in my

Speaker:

community who I chat with who aren't

Speaker:

vegan, and I'm not trying to turn

Speaker:

them vegan, you know, but they

Speaker:

just like to get more plant based

Speaker:

foods into their diet, which is

Speaker:

always a good starting point, always

Speaker:

a good place to be from a health

Speaker:

standpoint.

Speaker:

So yeah, that's really kind

Speaker:

of where the where the idea

Speaker:

for the website came from, just to

Speaker:

have that kind of central resource

Speaker:

for people to check in with as and

Speaker:

when they please.

Speaker:

They've got so much information.

Speaker:

I'd really I'm going to obviously

Speaker:

put the links below.

Speaker:

It's the Wealth of Health, isn't it.

Speaker:

And we've got your e-book

Speaker:

and it's absolutely brilliant.

Speaker:

We've done, I think all but one of

Speaker:

the recipes. It's amazing.

Speaker:

What I love about yours, as you say,

Speaker:

they look beautiful and taste

Speaker:

delicious, but you haven't

Speaker:

overcomplicate it because

Speaker:

I've got so many plant based

Speaker:

cookbooks and some of the

Speaker:

ingredients I've never heard of and

Speaker:

I'm like, where on Earth do I get

Speaker:

this from yeah, I've

Speaker:

now been doing it long enough where

Speaker:

I'm really happy just to improvise,

Speaker:

leave something out to

Speaker:

find, use up what you've got, etc.

Speaker:

Definitely. I think one of the keys

Speaker:

as well that I always mentioned to

Speaker:

people is about, you know, it's

Speaker:

not... The recipes that I create

Speaker:

are almost like a guide.

Speaker:

Put something else that you want in

Speaker:

them. Put something else in there.

Speaker:

It doesn't necessarily have to be

Speaker:

exactly down to a tee, you know,

Speaker:

mix it up, get some and it

Speaker:

encourages people to kind of get a

Speaker:

bit of creativity in their

Speaker:

own kind of cooking process.

Speaker:

You know, you start to think about

Speaker:

certain ingredients that might go

Speaker:

that you may not have or, you know,

Speaker:

that can replace certain things

Speaker:

with. So, yeah, I think that's a

Speaker:

good way to look at things.

Speaker:

Yeah, brilliant.

Speaker:

The other tip I love is, which I

Speaker:

know you've spoken about quite a

Speaker:

bit, is cooking extra so

Speaker:

that you can take it for lunch the

Speaker:

next day and things like that.

Speaker:

So easy. I mean, once you get into

Speaker:

the habit of doing this so just

Speaker:

bulk out a bit more.

Speaker:

Personally, I love the fact that

Speaker:

we can eat more this way.

Speaker:

Yeah, exactly.

Speaker:

Yeah, exactly.

Speaker:

Yeah, you can eat more.

Speaker:

You're not going to overdo it with

Speaker:

the calories because you can't, you

Speaker:

know, you get full plenty of fibre

Speaker:

if you're getting good plant based

Speaker:

protein in there as well.

Speaker:

Yeah. I enjoy loading up my

Speaker:

plates.

Speaker:

Yeah. One more myth I wanted you to

Speaker:

cover because this is said a lot is

Speaker:

that all the food's so bland.

Speaker:

And I think it comes from the fact

Speaker:

that if you eat out, I mean

Speaker:

certainly where I am still it's very

Speaker:

difficult to get

Speaker:

anything different from plant based.

Speaker:

So how are you finding

Speaker:

the blandness of the food compared

Speaker:

to what you used to it?

Speaker:

Well, it's it's about herbs and

Speaker:

spices. And here's the interesting

Speaker:

thing. I just kind of thought about

Speaker:

this. So a lot of people what

Speaker:

the majority of people's first

Speaker:

experience with trying a vegan meal

Speaker:

or trying a plant based meal is when

Speaker:

they go out to restaurants.

Speaker:

Think about over the years,

Speaker:

obviously in the last 5 to 10 years,

Speaker:

probably been quite blessed in terms

Speaker:

of, you know, a lot of these really

Speaker:

good plant based restaurants

Speaker:

appearing.

Speaker:

But even restaurants that aren't

Speaker:

plant based are starting to put

Speaker:

energy and effort into their plant

Speaker:

based options.

Speaker:

So they've got some taste and good

Speaker:

value. But like I'll say, six or

Speaker:

seven years ago, a restaurant that

Speaker:

wasn't plant based would just put

Speaker:

something on the menu that's vegan

Speaker:

that probably didn't taste all that

Speaker:

great, that didn't have much

Speaker:

flavouring or seasoning.

Speaker:

Just so they've got that there.

Speaker:

Someone then goes to try that

Speaker:

option. They don't like the taste.

Speaker:

It's bland. They then form that

Speaker:

picture in their head that all vegan

Speaker:

food is bland based on that one

Speaker:

experience.

Speaker:

Completely understand that.

Speaker:

But it comes down to it, it

Speaker:

comes down to this. It's all about

Speaker:

herbs and spices.

Speaker:

It's all about adding

Speaker:

flavour, adding, you know, aromatics

Speaker:

with onion and garlic and,

Speaker:

you know, all these different foods,

Speaker:

ginger, putting them in your food.

Speaker:

That's what's going to give you the

Speaker:

taste. I was saying on Twitter the

Speaker:

other day, when it comes down to,

Speaker:

for example, meat, it's not the

Speaker:

fact that it's the flesh that tastes

Speaker:

good because no, that no one likes

Speaker:

the taste of uncooked flesh

Speaker:

or like unseasoned flesh.

Speaker:

No one likes that.

Speaker:

But it's the herbs, it's the spices,

Speaker:

it's the aromatics.

Speaker:

These these things that elevate that

Speaker:

chicken to taste like that.

Speaker:

So of course, if you go to a Chinese

Speaker:

restaurant, you have a bland piece

Speaker:

of tofu that's like soggy, that's

Speaker:

not got much flavour on it.

Speaker:

Of course you're going to hate tofu.

Speaker:

But then if you get if you, you

Speaker:

know, do an extra firm tofu,

Speaker:

organic, of course, and then you add

Speaker:

some, you know, liquid smoke, a bit

Speaker:

of olive oil, some garlic pepper.

Speaker:

Some paprika cayenne pepper.

Speaker:

Let that marinate and then cook

Speaker:

that. You're going to get a

Speaker:

completely different taste

Speaker:

experience.

Speaker:

So it's about how you prepare your

Speaker:

food. It's about how you season your

Speaker:

food.

Speaker:

And that will answer the question

Speaker:

about, you know, why people find

Speaker:

plant based food so bland.

Speaker:

You need to just season it.

Speaker:

Treat your vegetables like you would treat

Speaker:

your meat as simple as that.

Speaker:

Exactly. And there's so many health

Speaker:

benefits if these herbs and spices

Speaker:

aren't there, I'm a herbalist,

Speaker:

so I love my herbs.

Speaker:

Yeah.

Speaker:

But when people start looking in and

Speaker:

adding them and getting creative

Speaker:

and, you know, this is how we learn,

Speaker:

isn't it? Trial and error.

Speaker:

It is good fun, isn't it. I can see

Speaker:

that you have real fun with what

Speaker:

you're doing.

Speaker:

I think it's a fun process.

Speaker:

And as I say, spices and herbs that

Speaker:

I'd never really got involved with.

Speaker:

Like, for me, one of the best ones

Speaker:

is cinnamon.

Speaker:

Great for blood, you know, blood

Speaker:

sugar. Blood sugar?

Speaker:

or blood pressure?

Speaker:

anyway, yes blood sugar.

Speaker:

And it just it almost like for

Speaker:

people who maybe struggle with, I

Speaker:

guess, you know, the taste of, you

Speaker:

know, transitioning.

Speaker:

Cinnamon is a great one to get into

Speaker:

oats, like because it almost gives

Speaker:

you that almost like a sweet flavour

Speaker:

as well.

Speaker:

Combine that with banana and you're

Speaker:

onto a winner.

Speaker:

Exactly. And you will find

Speaker:

I mean, I do this a lot and when

Speaker:

people are transitioning their

Speaker:

animals.

Speaker:

I just prefer working with anything

Speaker:

that's got a tail.

Speaker:

You know the thing is is when you're

Speaker:

used to certain diets, the

Speaker:

microbiome in your mouth and in your

Speaker:

body makes you crave certain things.

Speaker:

And as you start introducing more

Speaker:

variety, you'll find your

Speaker:

taste changes so much and so

Speaker:

many people that I know of

Speaker:

absolutely hated like a green shot

Speaker:

or a celery juice.

Speaker:

A month later they're just craving

Speaker:

it because they want it, give me

Speaker:

more! So would

Speaker:

you advise people to, you know,

Speaker:

and not be too put off if they try

Speaker:

something for the first time, if

Speaker:

they think it's going to be

Speaker:

something that suits them,

Speaker:

persevere.

Speaker:

You have to persevere.

Speaker:

You can't you have to give your

Speaker:

taste buds time to turn over.

Speaker:

All it takes us, I think was a study

Speaker:

that I saw where the more you

Speaker:

expose yourself to a lot of these

Speaker:

better foods, that changes the

Speaker:

proteins in the saliva, which means

Speaker:

that you then actually start to

Speaker:

become adjusted to these foods.

Speaker:

I think this was a study in rats,

Speaker:

I believe. And of course, whilst

Speaker:

we're not rats, that's actually

Speaker:

quite interesting to see how

Speaker:

mammalian taste buds can actually

Speaker:

change and at that space in the

Speaker:

foods that you're exposed to.

Speaker:

So you have to keep giving yourself

Speaker:

time. You can't just be like one

Speaker:

meal, one and done.

Speaker:

I'm not interested anymore.

Speaker:

You have to allow that process to

Speaker:

unfold over time.

Speaker:

And because it's very hard, you

Speaker:

don't remember like people's palates

Speaker:

have been hijacked by ultra

Speaker:

processed food for years.

Speaker:

So this is something that is not

Speaker:

going to be erased or eradicated

Speaker:

overnight or in the space of even a

Speaker:

week. You have to allow yourself

Speaker:

that time for your taste buds to

Speaker:

turn over, get used to these

Speaker:

different types of foods that you

Speaker:

are consuming and you will

Speaker:

eventually come to love them.

Speaker:

And of course, you have to add

Speaker:

different herbs and spices to make

Speaker:

them taste good as well.

Speaker:

Fantastic.

Speaker:

So what's next for you then?

Speaker:

What's this year?

Speaker:

What we've got this year.

Speaker:

So again, just continue to grow out

Speaker:

the community. I am working on a

Speaker:

project but I can't talk too much

Speaker:

about that at the moment, but

Speaker:

that's something that I'm really

Speaker:

excited about potentially.

Speaker:

Well, so yeah, just, you know,

Speaker:

more talks, more events, just kind

Speaker:

of continuing to bring the,

Speaker:

you know, the ethos of plant based

Speaker:

food and plant based living to

Speaker:

people.

Speaker:

And yeah, that's kind of really at

Speaker:

the moment. It's only January

Speaker:

so we've got plenty of time for

Speaker:

things to unfold.

Speaker:

Exactly and you know as I said

Speaker:

and I've mentioned a few times, but

Speaker:

your Instagram, if anyone you

Speaker:

know the links will be below, go

Speaker:

there and look about how beautiful

Speaker:

these these foods are, you

Speaker:

say a lot of health education

Speaker:

as well so people can get tips

Speaker:

about, you know, why

Speaker:

this might be something they want to

Speaker:

incorporate into their diet and you

Speaker:

know, how they can start using

Speaker:

ingredients more creatively.

Speaker:

And then your website, which again,

Speaker:

the link will be below that e-book

Speaker:

is fantastic.

Speaker:

And I think I love the fact that you

Speaker:

just haven't got too many recipes in

Speaker:

there because I had

Speaker:

a couple of books that sat on my

Speaker:

shelf for two years because every

Speaker:

time I opened them, I was like, oof,

Speaker:

too complicated.

Speaker:

Yeah, you know, it still is

Speaker:

overwhelming for some people.

Speaker:

Yeah. So start simple and have

Speaker:

fun. Do you have any final words

Speaker:

you want to leave people with if

Speaker:

they're sort of, you know, thinking

Speaker:

should I do this my health's not

Speaker:

quite optimum, you know, should I

Speaker:

give it a go. Any final words.

Speaker:

I mean what I would say from a

Speaker:

health standpoint, I wouldn't say

Speaker:

I'd say to people, don't expect it

Speaker:

to be a magic bullet.

Speaker:

You know, there's there's plenty

Speaker:

of people who have maybe gone plant

Speaker:

based. It hasn't really quite worked

Speaker:

for them. Health's a spectrum.

Speaker:

You've got to do so many things.

Speaker:

You know, getting your diet right is

Speaker:

one of the best things you can do.

Speaker:

Then you've got to think about your

Speaker:

training. Then you got to think

Speaker:

about how you're sleeping, how

Speaker:

are managing your stress, are you're

Speaker:

doing, you know, getting your

Speaker:

nutrient intake right.

Speaker:

But if you are going to do it, go

Speaker:

slow. Just try, as I said, one or

Speaker:

two recipes, get those under your

Speaker:

belt, branch out that way,

Speaker:

you know, allow your tastebuds time

Speaker:

to turn over, get comfortable with

Speaker:

the process of cooking.

Speaker:

And if you do that and you really

Speaker:

treat it as a lifestyle as opposed

Speaker:

to a restricted diet as some people

Speaker:

try to paint it.

Speaker:

I think for the majority of people

Speaker:

out there, you get some good value

Speaker:

from it, so it's best to look at it

Speaker:

that way.

Speaker:

I love that. I don't see it as

Speaker:

restrictive at all.

Speaker:

For me, I just say it is just

Speaker:

introducing more choice and

Speaker:

also give me a kick out the backside

Speaker:

to not be lazy because I

Speaker:

must admit, you know, I go through

Speaker:

stages where I can be quite lazy and

Speaker:

think, oh, can't be bothered to do

Speaker:

this. But every time I get in the

Speaker:

kitchen and start creating,

Speaker:

I love it. I really enjoy it.

Speaker:

My presentation is not as good

Speaker:

as yours,

Speaker:

it's not my strong point.

Speaker:

Thank you so, so much for joining

Speaker:

us tonight. I have learnt a lot.

Speaker:

I think it's really important to

Speaker:

have what I love about you is you as

Speaker:

you say you're not trying to force

Speaker:

your ideas about anything

Speaker:

down someone else, you're just

Speaker:

sharing what works for you

Speaker:

and what fun this creative process

Speaker:

can be and how it can impact

Speaker:

your health and lifestyle

Speaker:

ethics, if that's important.

Speaker:

For me, it was an ethical decision,

Speaker:

but I wasn't prepared to make an

Speaker:

ethical decision that compromised

Speaker:

my health, so they went on hand

Speaker:

with it.

Speaker:

So I think it's good for people to

Speaker:

challenge their beliefs now and

Speaker:

again and challenge, you know,

Speaker:

take a look particularly at the new

Speaker:

year. A lot of people take

Speaker:

a look and, okay, they come up with

Speaker:

New Year's resolutions, but taking a

Speaker:

really honest look at your lives,

Speaker:

and sort of saying, how am I doing

Speaker:

health wise,

Speaker:

energy wise?

Speaker:

Is there something I do want to

Speaker:

change in my life?

Speaker:

And if so, this might be a good

Speaker:

starting point for them.

Speaker:

Yeah, I agree. I think that, you

Speaker:

know, there's so many different ways

Speaker:

in which we can approach a plant

Speaker:

based diet and just being open

Speaker:

to it. And you say challenging your

Speaker:

beliefs and you might not even

Speaker:

necessarily be a case of going fully

Speaker:

plant based. You can also you

Speaker:

can go majority plant based and see

Speaker:

where it takes you. But I think the

Speaker:

most important thing is to just be

Speaker:

conscious, start to become

Speaker:

conscious, as you say, about where

Speaker:

your health is, you know, how your

Speaker:

energy levels are, how do you feel

Speaker:

in the gym? How would you feel day

Speaker:

to day? Do you need coffee to

Speaker:

wake yourself up?

Speaker:

So just being having that

Speaker:

consciousness and that awareness and

Speaker:

that discernment of how you are from

Speaker:

a health standpoint will only put

Speaker:

you in good stead.

Speaker:

Fantastic. Thank you so much for

Speaker:

joining us today.

Speaker:

I have absolutely loved it.

Speaker:

All Jeffrey's links will be below

Speaker:

and hopefully I might be able to

Speaker:

encourage you to come back again.

Speaker:

Any questions folks, feel free to

Speaker:

ask in the comments because we do

Speaker:

always look through those.

Speaker:

Thank you, Jeffrey!

Speaker:

A pleasure. Thank you.

Speaker:

I really hope you enjoyed that

Speaker:

conversation.

Speaker:

And I hope there's at least one

Speaker:

thing that you can take away and

Speaker:

apply to your own life or to the

Speaker:

lives of your animals.

Speaker:

Thank you so much for taking the

Speaker:

time to listen and if you feel

Speaker:

inspired, please do share

Speaker:

with your friends and family.

Speaker:

My goal is to inspire as many

Speaker:

people as I can to live their best

Speaker:

lives.

Speaker:

To stay curious and to raise

Speaker:

their consciousness and

Speaker:

that of the collective.

Speaker:

So to do this, I need to reach as

Speaker:

many people as possible.

Speaker:

And this needs your help.

Speaker:

If you feel drawn, would you be

Speaker:

willing to share your favourite

Speaker:

episode with five different people?

Speaker:

This helps us spread the word and

Speaker:

also helps me encourage some

Speaker:

exciting new guests to take part in

Speaker:

this podcast.

Speaker:

If you feel drawn to do that, I

Speaker:

would be very, very grateful.

Speaker:

All the links and discount codes

Speaker:

where applicable for the products

Speaker:

that I support are

Speaker:

on my two websites.

Speaker:

Catherine Edwards dot Life

Speaker:

and Catherine Edwards Academy

Speaker:

dot com.

Speaker:

All of the products are personally

Speaker:

tried and tested by me,

Speaker:

my family and my clients.

Speaker:

And finally, please do

Speaker:

press the follow or subscribe

Speaker:

button, depending on which platform

Speaker:

you're listening on.

Speaker:

And above all, stay curious.

About the Podcast

Show artwork for Live - Love - Learn with Catherine Edwards
Live - Love - Learn with Catherine Edwards
Your one-stop Wellness Centre. Expanding consciousness through curiosity, bringing you information on physical, mental, spiritual health & quantum tools for humans & animals. A conduit empowering each of us to be our own life creators.

About your host

Profile picture for Catherine Edwards

Catherine Edwards

Catherine Edwards BSc(Hons) Biology, MBA is the founder of The Live-Love-Learn Podcast, The Catherine Edwards Academy and CatherineEdwards.life. She also works as a private Therapist offering a range of services for animals and humans, both in person and remotely anywhere in the world, seeking to improve their overall health and vitality. Her unique combination of holistic natural therapies provides each customer, of whatever species, with a wealth of information to understand the root cause of any imbalances, addressing the physical, emotional, spiritual and behavioural, and providing lasting solutions to regain balance. Catherine is passionate about expanding consciousness and sharing information, and is known for balancing science, philosophy and practical implementation.