#123: SNACKABLES with Rip, Jane, and Ann- Don't Burn the Brussels Sprouts!
What are the Esselstyns serving up this holiday season?
Well, as always, it includes a hefty dose of laughter and mayhem, along with delicious, mouth-watering plantstrong goodness.
Today, Rip is joined by his mother, Ann, and sister, Jane, to talk about their favorite holiday meals and how they cook together for their entire family.
Even though they discuss their Thanksgiving meal in this episode, the dishes and recipes are great for ANY holiday.
In fact, we’ve created a complimentary holiday guide with eleven mouth-watering recipes to help you prepare an incredibly delicious whole-food, plant-based meal holiday. Hop into our free community at community.plantstrong.com to download the guide today.
You’ll meet thousands of people just like you willing to lend a hand of support and encouragement, especially during the holiday season!
Episode Resources
Watch the Episode on YouTube
Use code: Siblings15 to save $15 when you spend $100 or more on plantsonlyshop.com!
Now Available! PLANTSTRONG Broths and Soups Delivered Directly to You! PLANTSTRONGFOODS.com
Full Transcript
Rip:
Hey gang, Rip here. I want to welcome you to another episode of Snackables, where we chew on all things food, especially plantstrong food. While I was in Cleveland a couple weeks ago for Thanksgiving, I was able to wrangle up two of my absolute favorite women; my sister Jane and my mother Ann. I'm sure that you guys are well acquainted with this dynamic duo. And we had a quick conversation about our holiday meals. And as I know you can imagine, it was complete and utter mayhem in the best possible way of course.
Rip:
Even though we're talking about our Thanksgiving meal in this episode, the dishes and recipes are great for any holiday. In fact, we've created a complimentary holiday guide with 11 mouth watering recipes, to help you prepare an incredibly delicious whole food plantstrong meal holiday. Visit the show notes for the link or hop into our free community at community.plantstrong.com to download the guide today. You'll meet thousands of people just like you, willing to lend a hand of support and encouragement, especially during the holiday season.
Rip:
Now let's herd the cats, I mean start to show with Ann and Jane.
Rip:
Okay. Hey everybody. Hey, welcome to another episode of Snackables where we chew on all things food, specifically plant based food. As you can see, I'm here with two very, very special guests. Two of my favorite women in my life, my sister Jane here on my right and in my left, my mother Ann. And this of course is in the absence of Jessica Hegarty, who's off on maternity leave, who usually joins me. And in her absence, we have had both Brenda Reed and Ami Mackey who have done spectacular jobs.
Ann:
I love the Snackables little quirps. They've had so many good ideas.
Rip:
Yeah, they're fun. They're a lot of fun. And I want to, while I have the chance to reign in Jane and Ann, I want to talk about what Thanksgiving looks like for the Esselstyns. We've been here now... This is our third night, third dinner. Tomorrow's Thanksgiving and for starters, I'd love to just talk about what we've done for dinner the last two nights. You want to start with the rice and beans extravaganza.
Ann:
We had rice and beans the first night and yes, I didn't cook the kale correctly. Rip has a special way of doing that.
Rip:
That was yesterday.
Ann:
Oh.
Rip:
Two days ago.
Ann:
Oh.
Rip:
Two days ago, we did the rice and beans extravaganza, a family favorite. And what were some of the toppings that we laid out along with the rice and the beans?
Ann:
I can tell you because Jane wasn't here for that.
Jane:
I was the night before.
Ann:
She...
Rip:
Yeah. All these nights running together...
Ann:
But it was brown rice, black beans. They were cooked from scratch. Amazing. There were 10 people that ate them and there was just one serving left. And then it was chopped tomatoes, frozen corn thawed, chopped green onions.
Rip:
We had mangoes.
Ann:
Oh, mango! That's key.
Rip:
They were the best.
Ann:
Mango. It is key, mango. And there was more... Oh, we had green beans and broccoli and then guacamole, loads of guacamole and pasta salsa.
Rip:
Yep.
Ann:
Yeah.
Rip:
Yeah. And then also we had... What kind of bread did you serve?
Ann:
Oh, we had black Russian bread.
Rip:
Yeah.
Ann:
That happens to be a favorite of Jane's daughter, Crile. So...
Jane:
What's so cool about that bread is it's not just this brown bread that actually...
Ann:
It's black.
Jane:
But what makes it black is they do something... Well it's... No, but what they do is they roll the bread before it's cooked in a layer of poppy seeds. So it looks black because it's like this almost like sandpaper texture. That's not a very good culinary word, but it's just this pure poppy seeds on this black bread. So it's intense.
Ann:
Anyway, it's the kind of meal that everybody can find something that they like.
Rip:
And that's the thing about rice and beans extravaganza is, we lay it out in a huge buffet. You go through, you customize it. It's one of the things that we, as a family, do with so many different creations, whether it's the baked potato bar...
Ann:
You know the cool thing is, that we couldn't decide... We had had a couple of nights of all the family and we thought, "Okay, we'll just eat out." Well, not eat out, but order out or whatever. And then I decided, "No, we're going to have rice and beans." So I put that together in just a few hour... What my point is, that it's really easy to do that almost at the last minute, as we did.
Rip:
You say, but it didn't take you a couple hours, did it?
Ann:
Hmm?
Rip:
Well...
Ann:
Just...
Jane:
Well, beans from scratch, do take some time.
Ann:
Yeah.
Rip:
And, that pot that you use for the beans...
Ann:
It's great.
Rip:
Where did you get that from?
Ann:
You know, a patient said that it was the most amazing pot and it was long time ago. And I have no idea who it was, but I thank them so much because it's just the coolest thing.
Rip:
And it's very handsome pot for sure. And then, one of the things that was a lot of fun that we've been doing and Jane, if you haven't been here the last two nights...
Jane:
Well, can we talk about my night or not?
Rip:
Well, absolutely. Oh, absolutely. Absolutely. But you know, it's funny. I'm just thinking about...
Ann:
But Jane was gone two nights picking up children at college.
Rip:
Yeah.
Ann:
And so...
Jane:
But before I left, I made a feast and I don't think we're going to talk about it.
Rip:
We are...
Ann:
Wait a minute...
Rip:
But you have to fight for your right to express yourself.
Jane:
Okay.
Rip:
So you're right. But here's the thing, we were traveling. We just gotten in and I think... So anyway, yes, you delivered...
Jane:
And I made them a feast when they traveled. They just landed in.
Rip:
You did. And so what was that feast?
Ann:
Oh, it was...
Rip:
Don't start feeling sorry for yourself. Tell us what it was.
Jane:
No, I'm not feeling sorry. You said last two nights. And I'm like, okay. I was three nights ago. I guess we're going to... Anyway.
Rip:
Come on, don't shrivel up on me.
Jane:
I'm not shriveling up at all. I'm so proud, it's my favorite meal. I'm totally proud about it. And I post about it all the time. It is awesome.
Jane:
The feature of it is this black rice, ramen noodles made by Lotus Foods and it's called Forbidden Ramen. Forbidden Black Ramen. Those words are in there somewhere.
Jane:
So it's really easy to make that the last minute. And before they came, I made the two sauces I love that go on that, which is a Thai Peanut sauce and a Lemon Tahini sauce. So those were done the day before. You cook the noodles right there at the moment.
Jane:
So all I had to do was... I wanted to make a colorful Asian agreeable profile, purple cabbage, kale and onions as the warm...
Ann:
And speaking of last minute, she took the cabbage from our house, literally about half an hour before we ate.
Jane:
And then we had a huge salad to... An enormous salad.
Ann:
Amazing salad.
Jane:
So it was this great feast and again, like Rip said, everybody... Or you said, everyone can find...
Rip:
Yeah.
Jane:
Something to eat or some way to put it together. And tofu, my gosh.
Rip:
Yeah.
Jane:
Tofu, tofu, tofu, tofu, tons of tofu, cubed tofu. Baked, not really teriyaki tofu, but sort of mild.
Rip:
And then you also... Did you have Daikon radishes somewhere in there too?
Jane:
Yes, what's so amazing is that we have a neighbor here on Pepper Ridge, who their garden is so prolific. And he'd arrived at my front door with six of these enormous, huge muddy Daikon radishes. I rinse them and there were all these beautiful white, long Daikon radishes. So I put some Daikon radish in the salad, along with romaine and collards and almonds and...
Ann:
And toasted pecans.
Jane:
Oh, I know... I put those in for you. My mom could eat the whole. I have to hide them from her once I toast them.
Rip:
And then what were the two sauces that you made?
Jane:
The Thai Peanut and the Lemon Tahini.
Rip:
Yeah. Yeah.
Jane:
And those, you spill them on your noodles and then they go on your salad as well. But the salad was dressed with a dressing coming up in our new book.
Rip:
Well, it was... Anyway, it was...
Ann:
Speaking of the new book, the dessert. Oh my God!
Jane:
Which dessert did we have? Oh my God.
Ann:
It was amazing.
Jane:
Out of sight brownies.
Ann:
They were out of sight.
Jane:
Essie's favorite.
Ann:
Out of sight.
Jane:
But we want to get to your night, you wanted to talk about Mac-N-Cash, I think.
Rip:
Well, actually, no. Let's just talk about all the nights so far, but so...
Rip:
Yes, so forgive me please. The first night was a feast at Jane's house. And just so you know, Jane actually lives just through... About a hundred feet of woods on the other side is Jane's house. So this is so neat. The way Ann and Essie are here, Jane and Brian are right over there. And so we had the feast at Jane's house the first night, then the last two nights have been here at Ann and Essies. We had the rice and beans extravaganza, and then last night we had this huge Mac-N-Cash that I made with Ann.
Ann:
Oh my God, it was one disaster.
Rip:
Well...
Ann:
After the other.
Jane:
What happened? I wasn't there. What happened?
Rip:
Well, it started...
Ann:
Because you like, what is that fancy thing you like?
Rip:
We love making stuff in a Vitamix.
Ann:
Right? I don't like the Vitamix. It's too hard.
Rip:
Shh Mommy.
Ann:
I just like...
Rip:
Cleveland company.
Ann:
What?
Rip:
It's a Cleveland company.
Rip:
The Vitamix is...
Ann:
I mean, I like it.
Rip:
Here's the thing. But it... you had this...
Ann:
I have an old one. I don't have a...
Rip:
You guys have a Cuisinart.
Ann:
No, my... What is it called?
Rip:
It's a Cuisinart.
Jane:
Vitamix.
Ann:
My Vitamix is probably 15 years old. Yeah.
Jane:
20?
Ann:
20?
Rip:
Fine. Those things run like a champ, but the Cuisinart... you've got to get it positioned just right. You got to lock it in, otherwise it doesn't go.
Ann:
So Rip didn't lock it in. He filled it to the top. And then suddenly, we had literally juice all over the counter, running down onto the floor.
Jane:
Oh no!
Rip:
It's because the thing, the blade was not set in right.
Ann:
And it was not stopping.
Rip:
I didn't think to make sure the blade was in.
Ann:
So we had to take the pan, catch the drippings. It was a disaster.
Rip:
Well it started that way. And then we had to make several batches of the sauce, which is such a critical component of it. But really it is...
Ann:
Wait! And then, when we had just finished cleaning up the mess, the pasta started over boiling...
Rip:
Going wild...
Ann:
And there was water pouring out all over the stove.
Rip:
But you learn to roll with everything. That's the key here, right?
Rip:
But the thing about this Mac-N-Cash is, it's cashews. It's roasted red bell peppers, it's lemon juice. It's a combination of, oh, before you do anything...
Ann:
Nutritional yeast.
Rip:
It's four huge onions that are caramelized. It's nutritional yeast. It's garlic powder, onion powder, and then some curry powder. And then we also throw in broccoli.
Ann:
Oh yeah.
Rip:
With the noodles, mix it all up. And then we throw it in the oven for about 25 minutes at what? 400. And everything's brown. Anyway, it's a great...
Jane:
It looks so delicious.
Rip:
It's just hearty and delicious. Yeah. And then, we had leftover salad from the night before. We had peas.
Ann:
Oh yeah.
Rip:
We had peas.
Ann:
Actually, they were really, really good with the Mac-N-Cash. The little baby....
Rip:
Yeah. Those were frozen peas.
Ann:
Yeah. Frozen pies.
Rip:
And then we also had, you made a big old barrel of kale.
Ann:
Kale.
Rip:
That you threw in and basically boiled...
Ann:
And Rip didn't like the way I did it.
Jane:
How did you do it?
Ann:
So he going to make kale his way, for dinner tonight.
Rip:
Yeah. So, I don't like boiling it to death for five to six minutes.
Ann:
That's not to death. I like to boil it until it is tender, like a hearty spinach.
Jane:
That's the death of the kale.
Rip:
Yeah. So we're in agreement here.
Ann:
You agree?
Jane:
No. Well, go ahead.
Rip:
Anyway. I like doing a quick... you okay?
Rip:
This is really turning into a comedy of errors, but we're going to roll with it. No, I like doing a quick blanche of the kale or a quick saute. Literally just no more than two, two and a half minutes. So you keep all the nitrates in there as opposed to basically murdering them to death, but let's keep moving.
Rip:
So one of the things that we've been doing and Jane, you've been gone for this, but the last two nights, Ann pulled out this game from one of the sheds somewhere and it's called....
Ann:
Oh and you pick a...
Rip:
No, what's it called?
Ann:
I don't know.
Rip:
Yes you do.
Ann:
I don't, I've never looked at the name as...
Rip:
It's called, 'Conversations to Go.'
Ann:
And there's a little box and you just pick it out. And so, last night...
Rip:
You pick out a piece of paper and there's about 75 pieces of paper. And each one has a different topic. These tantalizing, basically questions for everybody to go around the table. And everybody answers the question.
Ann:
The first night, Hope... Rip's seven year old, pulled out... What was about an athlete, an athlete.
Rip:
You talk to into the...
Ann:
An athlete that you admire and why. And so that started a great conversation around the table. And then the next night, somebody... Brian picked out, "How about somebody you are thankful for and why?"
Rip:
Yeah.
Ann:
And the why is really a key little addition.
Jane:
That's perfect for Thanksgiving.
Rip:
And it's an amazing how, if you've got...
Ann:
But from seven, from seven years old...
Rip:
No...
Rip:
Until [crosstalk 00:14:44]. Seven to...
Jane:
87.
Rip:
88, almost. Seven to 80. I'm not talking about you.
Jane:
Seven to 87.
Rip:
Seven to 87. And literally, we had just those two questions and we spent an hour and a half to two hours just ruminating about the question about, "Who are you thankful for and why?" And the second question was, "What is your greatest fear?"
Ann:
And guess what, Rip wouldn't answer that, because you didn't want it to come true.
Rip:
Well, I didn't want to voice my biggest fear because I didn't want to put it out there...
Ann:
Yeah.
Rip:
Into the universe. It's just, yeah...
Ann:
I agree.
Rip:
I felt a little wigged out by it.
Rip:
So, let's move on.
Ann:
But Hope's greatest fear was the cat under her bed.
Rip:
Yeah.
Jane:
I didn't want to have cats under my bed either.
Rip:
Yeah. So what are we doing for Thanksgiving? It's tomorrow? What are we going to do? And let's try and empower people to have a great plant strong Thanksgiving.
Jane:
Well, we've actually been working on that for a little bit. We did a one day cooking, getting your head, heart and hands wrapped around plant based nutrition for the holidays or plant based eating for the holidays. And that was all about, and in my eyes, I designed it around Thanksgiving.
Jane:
So, we love the question, "Oh, what do you guys do for Thanksgiving since you don't eat Turkey?" And I feel like thinking, "Have you been blind to every Thanksgiving you've been to?" One of the dishes is the Turkey and then there's bagazillion others.
Jane:
So we make stuffing, but we don't use the Turkey juice, which is actually lymph... Isn't that awful to think of. We use broth, some of the plant strong broths. We make stuffing, we make mashed potatoes. My mom gets on this big stool and she just pounds it all down herself, it's awesome. And we make cranberry salsa and just great mushroom gravy that's been in our family for a long time. My mom's made, it's called Mommy's Mushroom Gravy. And it's now...
Ann:
And this year I am so excited, because into the Mommy's Mushroom Gravy is going to go the mushroom...
Jane:
Broth.
Ann:
Broth.
Rip:
Shitaki mushroom broth. Yeah.
Ann:
Oh. That's plant strong mushroom broth.
Jane:
And speaking of mushrooms, we also does this wonderful thing. It's called an oyster mushroom roast. And we take oyster mushrooms, which are these beautiful, almost like little bear ears, those little ears. And we marinate them, put them on skewers and then roast them over these sliced onions. It is delicious. And it turns into this solid, almost roast-like thing. It has this texture and the color of a roast and...
Rip:
It's wild.
Ann:
But it doesn't taste like a roast.
Jane:
Well, the marinade is fantastic. It is...
Rip:
And that was an invention of Polly, right?
Jane:
And we have a YouTube of Polly doing it.
Rip:
Yeah.
Jane:
And it's been a smash.
Rip:
Polly is the wife of my younger brother, Zep.
Jane:
Our sister-in-law, yeah.
Rip:
Yeah, yeah.
Jane:
And of course, there's all kinds of desserts to go with Thanksgiving.
Ann:
No, no. Wait.
Jane:
Oh, go ahead.
Ann:
And then we have this huge platter of all different kinds of vegetables, because this happens to be a broccoli group. We're going to have a lot of broccoli. We're going to have some asparagus. We're going to have some...
Rip:
Brussels sprouts.
Ann:
Brussels sprouts that I hope are cooking right now. And we can have some tomorrow. And then we'll have sliced red peppers, some carrots and then in the center is a Walnut sauce, which is just divine. But what I like about this is we have it out so people all afternoon, can be having this as hors d'oeuvres and it's cool.
Rip:
Yeah. And are we going to have...
Ann:
And you're making a salad.
Rip:
I'm making a salad. I'm going to make a potato dish, Brussels sprouts...
Jane:
Every single person in our family. Everyone has to contribute something. Even if it's making apple pie with a sibling or not a sibling, a cousin or whoever, but everybody has to contribute.
Ann:
We're not clear on all the desserts right yet.
Jane:
Yeah. We're not.
Ann:
But, Sophie is making gingerbread and your girls, Jane, I know are amazing at...
Jane:
One of our favorite things to make though, and I like it on the holidays is this baked apple crisp. But I have to make the apples alone and bake them down and then make the crisp on its own because there's no oil. So you combine it on your plate. So that way the crispy part stays crisp and they apple stays appley.
Rip:
And are we doing any store bought pies?
Jane:
No.
Ann:
No.
Rip:
No store bought pies? In Austin, we've got all kinds of vegan, pumpkin and apple and berry pies.
Jane:
Well that's kind of complicated because sometimes...
Ann:
We've had so many meals, every day that you've been here, that I think we're not going to have a... Well, maybe we'll get...
Jane:
Well, the tricky thing about those pies is oftentimes to have a pie crust texture, they use some saturated oils and fats and it's hard to steer around that sometimes.
Rip:
What about, are we going to do any of those tofurkies or vegan veggie roasts?
Jane:
I've not been shopping. I've been on the road getting college kids.
Rip:
It's not something...
Ann:
Jane, in your freezer is a tofurkey, which I never...
Jane:
Our kids love that. Thank you for getting that.
Ann:
Jane's children like it. And I got it, because that was the thing they at Crile was going to cook.
Rip:
I just want people to know that...
Ann:
But I think people have to be really careful about too many of the vegan junk foods.
Rip:
But to me, Thanksgiving is a time when, if you want to do the tofurkies and the vegetable roast and some of the vegan pies, I...
Ann:
Oh my gosh. And there are so many different kinds of tofurkies that I couldn't decide here.
Jane:
Oh really? I haven't seen.
Ann:
Holy crow, I couldn't figure out which one would be good.
Rip:
Which is actually pretty exciting that the space is exploding that much. And there's that many different varieties.
Jane:
Mm-hmm (affirmative).
Rip:
But of course we all know that you have to be very judicious and read labels and read the ingredients, especially if you've got heart disease, diabetes.
Ann:
The problem is if you read the ingredients, you would almost buy nothing.
Rip:
I understand.
Ann:
It is already prepared.
Rip:
Yes. I am not only referring to Thanksgiving. I'm thinking about Thanksgiving and beyond, but yes.
Ann:
So anyway, we all can't wait and it'll be so much fun to see what some of these kids that have just arrived back from college are going to create for us.
Rip:
Yeah.
Ann:
Because as Jane said, everybody has to bring something.
Rip:
Well, so I've been posting just the last couple days about us having these great family feast and just the great family love. And so many people have expressed how they wished that they had a family that would embrace this lifestyle more and they feel so lonely. And I'm wondering if you guys have any advice for somebody that doesn't have the support and the foundation that we do?
Jane:
Well I would just say really, there's all kinds of things that are out there that actually, you don't need to label it plant based. Like you can bring Brussels sprouts and you can bring a tray of stuffing. And don't say like, "It's vegan, it's plant based." And label, label, label... It's a contribution. I mean, it's helpful if you have people who are aiming to eat that way, but I just think there's always room for everybody to bring what they want to have, want to share, want to make, want to feast on. And actually, I also always argue that we eat more plants than we realize sometimes.
Jane:
I know I'm veering off Thanksgiving here, but people eat pasta and red sauce. Yeah, and they may add meatballs and stuff, but the core is we all eat that. People eat oatmeal and what they put on it, they veer off. So hang in there, you actually probably have more in common than not. Maybe not, I don't know.
Ann:
And I think your question also is implying people that don't have family.
Rip:
A support system.
Ann:
A support system. And one of the things that we've done quite often, is invited people that don't have a support system to come and join us. And that's all always nice. It's a little difficult these last two years, this year and last year. And I feel very sorry for those people who had to be alone for this, their health.
Rip:
Yeah.
Ann:
But if you can, do invite people that you know are alone to come and join you. And even if you're alone, ask a couple of other people and you'll have fun.
Rip:
Or invite yourself to a family that you would love to be a part of for Thanksgiving or Christmas.
Jane:
I actually smell the Brussels sprouts.
Ann:
Jane has got an uncanny sense of smell.
Rip:
Yeah. No, I smell them too. So I...
Ann:
Oh, do you know what's cooking.
Rip:
No, no.
Ann:
No, no.
Rip:
I know it's cauliflower.
Ann:
Yes. Rip has Brussels sprouts and I have cauliflower steaks cooking. And you should see that... Wait a minute, you should see the table. The table tonight is gorgeous.
Rip:
It is.
Ann:
And I... and it's so beautiful.
Rip:
I'll take a photo And we'll put it in the show notes.
Ann:
You've got to take a photo of the table.
Rip:
I will.
Ann:
Because your girls have gone crazy because there are these different colored napkins around, over the plates and they are all trying to decide which napkin they want. And then who is going to be the color napkin on the place next to them.
Rip:
Yeah.
Ann:
And it is a riot.
Rip:
Well, you have done such an amazing job setting the standard by setting the table with these beautiful plates and table cloths and the candles and everything's just right.
Ann:
The champion place setting was Jane's house, three nights ago.
Rip:
Well...
Jane:
We have amnesia about that three nights ago, apparently. So actually it's not being discussed.
Rip:
That's not true. I took a photo and posted about it.
Jane:
I'm kidding.
Rip:
I was very fond of it all. But anyway, and you really have set the bar very high for it all.
Jane:
Indeed.
Rip:
So before these... Let's go get these Brussels sprouts and the cauliflower...
Jane:
Yes.
Rip:
But before we do, I want Jane... You go first, and then Ann. What do you have going on right now, that is super exciting that you want to share with our audience.
Jane:
I am just excited to not be driving. I just drove 16 hours in a day and a half, and I'm psyched to not do that. But I am working on getting the details of the annual March event, which is an event for women. And I'm getting that all dialed in for March 12th. And I'm hoping, fingers crossed, that we are going be able to have our camp for plant based women warriors this summer again. For two years, we haven't had it, but we need to get the okay from the college, where we rent the space.
Jane:
So, that's what I'm looking forward to mostly.
Rip:
No. What about your book?
Jane:
I'm getting there. I'm going month by month. And the third and most exciting thing is that my mom and I have just finished, handed in and finished the final edits on our next cookbook. And it's... I don't want to say the title because the title of cover is actually kind of still...
Ann:
Oh, wait till you see the cover.
Jane:
But it's gorgeous.
Ann:
The cover. I don't think I've ever seen a book with... I don't think so.
Jane:
Well, okay.
Ann:
Such a beautiful cover.
Jane:
The Brussels sprouts, I smell them. It's a mom and daughter thing.
Ann:
Can you not tell the title?
Jane:
No, because they might change it.
Rip:
More to come.
Ann:
Nobody's going to change the title.
Rip:
More to come.
Jane:
We hope not.
Rip:
And then Ann, what are you excited about?
Ann:
Rip. Well, I'm excited about what Jane said. I'm excited actually to make sure that everybody has oats for breakfast and that everybody eats breakfast. Because if you don't eat breakfast, you screw up the meals that you're eating that day. So eat breakfast and make sure it is some kind of oats. And the best breakfast of all, is my breakfast. Right?
Rip:
I think it's my breakfast.
Jane:
It's burning. It's burning.
Rip:
We're going to go get it, but hey... Jane, Ann...
Ann:
See, Jane's nose says that something's burning.
Rip:
Jane and Ann. I want you to know how grateful I am for both of you. It's great to be here for Thanksgiving.
Rip:
Jane, thanks for insisting that we come here. We're so glad that we came. It's always so hard to get the whole gang together. Get the airline tickets and get here, but we did.
Jane:
The other brothers didn't show up.
Rip:
Yeah.
Ann:
No, they didn't show up because they weren't invited. We dis invited everybody for Thanksgiving.
Jane:
Without telling me.
Ann:
And then, Jane changed our minds and invited Rip and he had to stay isolated because of COVID.
Jane:
I'm scared about these Brussels sprouts.
Rip:
We're all good.
Ann:
No, no. They're good.
Rip:
So everybody, with that...
Ann:
Wait, wait, I have to say one thing. Rip, you have been amazing.
Jane:
Yes.
Ann:
You have been our leader of food, of everything.
Jane:
Event.
Ann:
Excitement.
Jane:
Food line, enthusiasm.
Ann:
You have made such a difference. It's just, well I'm wordless.
Rip:
It's team work. It's the ultimate teamwork. It truly is. All right you guys, get out there. Have a great Thanksgiving, Christmas. And Jane and Ann, I'll see you guys in hopefully 2022.
Jane:
Yeah. Have a great holiday.
Rip:
Okay.
Ann:
Sorry for this crazy little... What is this, Snackables?
Rip:
Yeah. Snackables episode. Yes, Snackables. Yes.
Ann:
Love it.
Rip:
Bites sized...
Jane:
Bye.
Rip:
A bite size podcast where we chew on all things plant based. All right. Peace engine two. Keep it plant strong.
Jane:
Plant strong.
Rip:
Plant strong.
Ann:
Wait.
Rip:
It's okay.
Rip:
Well, that was a entertaining, behind the scenes look at my family. And by the way, those Brussels sprouts were perfect, not burned in the least. As you've heard, we've got plenty to be thankful for and much to look forward to in the new year.
Rip:
One of my favorite takeaways from today's show, invite a friend along with you. Find that buddy, share in the spirit and the taste of a wonderful plant strong season. And don't forget, grab those free holiday recipes at the link in the show notes or by hopping into our free community at community.plantstrong.com. Thanks for listening. And from the nutty Esselstyn family, we hope you have a wonderful holiday seas
Podcast Sponsors
