Episode #102 Featuring Javant Benton! The Author of the Smashing New Book "MAKE YOUR OWN: 120+ Minimally Processed, Oil-Free, Wheat-Free, Sugar-Free, Plant-based Recipes"! HEALTHY VEGAN EATING!

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Use my code Dylan for an extra 10% off and start to treat your mind and body today with Tonum. All right, everybody. Welcome back to the Dylan's Ramelli podcast. So I am really looking forward to my guest today.

We got a lot of things that we think alike on.

He's doing some amazing work

and I love to get into the types of topics that he is going to get into today.

“And I think he's going to teach you guys a lot,”

but also myself. And I really dig his attitude, his character, the elegance in which he speaks. So I'm going to give him a little intro here and we're going to get right into it

'cause I want to take advantage of my time with him. So he goes by healthy vegan eating online. So I probably gave away who it is already, but he's a content creator, he's a self-taught cook and healthy eating and lifestyle advocate.

And he's been doing this well over 15 years. He has a book coming out that we're going to get into this month that is going to really highlight his craft and what he does. And I really urge everybody to check this out.

I've been blessed to see a little bit ahead of time.

And this man knows his stuff. So I want to present to you my new friend, Javat Benton. Welcome, brother. - Oh, thank you, man. Quite dead or reduction.

I appreciate it, bro. - I'm known for my intro's man, so. - Uh-huh. I'd see you raw. I mean, feeling myself gives you a minute, man.

I don't like it. - It is. One thing I don't do is blow smoking. It is well deserved. So I appreciate you taking the time today.

I know you've got a ton going on considering your book is coming out very soon. So it's a real pleasure to talk with you and I'm looking forward to sharing you with my audience. So let's start with this.

You go by healthy vegan eating online. And I would like to get into why the name and a little bit about your background in terms of what you kind of overcome and what brought you on this journey to get going here.

- Yeah, so healthy vegan eating. I decided on that name because there are some people who feel like by transitioning to a vegan diet in and of itself you're going to be healthy because you're giving up meat and saturated fat,

et cetera, et cetera. I don't necessarily agree with that, you know, completely. But I wanted to make sure that there was a distinction made between eating vegan and eating healthy vegan. Because for those who transition from a standard American diet

where you're including meat and you transition to vegan, there are some things you want to be mindful of to supplement, for example. And things you want to make sure you're including to cover all your micronutrient basis,

and get your vitamins and minerals and those kinds of things. So healthy vegan was just kind of a signal to people

“like, oh wait a minute, why are you calling it healthy vegan?”

Then it starts to conversation and then I can enlighten them if they need enlightenment regarding some things that you definitely want to be mindful of and not just say eliminating animal products means I'm healthy. It doesn't work that way.

- I love that and I'm really glad. And this is why I'm thankful to have this conversation with you because I talk a lot about diet and I bring on every walk of life and belief from people that are like super low carb

and into more of the only meat diet. And then I got people that are the compolar opposite love carbs and do this, but I haven't had anybody yet. It is more on the vegan side. So I really want to get a lot of facts from you differences

and your belief systems and thoughts on how all this works. So you bring it up the fact that just 'cause you switch to vegan does not make it healthy. I want to get into that. And I would like to hear some of your thoughts on some of your,

I don't know, your top recommended foods for vegans and how they work around, you know,

'cause that can be a little bit tricky

when you're going vegan for some people. And what are some of the foods that you work with a lot to keep people on the healthy side? - Yeah, well, the good news is that there's hundreds, man. If not thousands of foods that you can eat,

you know, my goal when I'm eating is to make sure that my micronutrient needs are met. A lot of people really focus on macros. You know, the fat, the carbs, the protein. And rightfully so, that should be considered,

but it's been proven that micronutrients

“are rid of real, you know, bang for the buck are, you know?”

And so, and when I'm saying micronutrients, I'm including vitamins and minerals and then things like polyphenols and flavonoids and all these other constituents of food are that are really help promoting.

What are the big myths? And I had this thought too regarding protein before

became vegan is, well, if I'm not eating meat,

where am I gonna get my protein? And what a lot of people don't understand is that if you're eating a variety of foods, if you're not just eating like, you know, six or seven or 10 different foods,

if you're eating a variety of foods and saying on a vegan diet, a variety of foods and you're meeting your caloric needs, it is difficult not to get enough protein. Then comes the question, what is, enough protein?

And, you know, depending on the expert, depending on the expert, you'll get different answers, because you got someone like Valtolongo and his campsan, you need a restrict protein sum, cause with dieting, et cetera,

“and then you have people like Stu Phillips”

and Don Layman, I don't know if people recognize these names, but these are people who are protein experts and they really promote a much higher intake protein.

So, a depends on where you fall, the RDA is point,

they recently started suggesting one, two to one, six, which is more an alignment where what I go for is one point six grams per kilogram, and what I'm saying to you to answer your question directly, is easy to get that amount of protein

as long as you're meeting your caloric needs and your eating variety of plants. And then I'll try to be mindful and this will tell people to include some high protein stuff in there

if you're on a vegan diet, like lentils, like beans, like nuts, like seeds, like Kinglar, like broccoli, but keep in mind that even a banana has protein. Now, granted is not much, but the point is,

when you're eating the diversity of foods, everything is given you some protein, and then you're mindful to also include some things that are high in protein,

“and you will have zero issues meeting your caloric needs,”

and meeting your protein needs. - So just to go back to that, you said 1.6 to kilogram, not per pound, correct? - Correct, correct. One point two to 1.6 per kilogram,

so that'd be about 0.75 per pound per pound. - Okay, and I come more from the body building to fitness background for so many years, and you know how they are. They're like 1.5 to 2 per pound.

And so, and also, and I'm wondering your thoughts on this, when it comes to people that are training heavy that are wanting to bulk up and put on size, then where are you at with the protein intake, or are you still in the similar realm,

or are you more along the lines of okay, we gotta jack this up a little bit? - Well, you will need more, but the studies that I've seen, say that you maximize your muscle gain capacity at about 1.6.

And over that, the gains are so minimal, when you go to 1718192.0, the analogy often uses, you know, if you take a rag with water and you squeeze it out, that you can squeeze out the water easily up to 1.2 1.6.

If you wanna get 2.0, you gotta really squeeze that thing. So it takes effort to start eating that amount of protein. And the other issue I would have with it, and why I would recommend to a friend, if they ask not to be left,

I'm laughing, 'cause that's a lot of protein, you know, two brands per gram, a body weight, is because to eat that much meat, assuming it's meat-based, you're gonna be raising your IGF1,

it's like growth factor, really, really high. Now, it's like growth factor, is a hormone that we all have, and when we're young, we need it because it promotes growth. But if you elevate that hormone too much as an adult,

what happens is it doesn't just promote muscle growth, but it also promotes other cellular growth. And so if you have a tumor in your body, that your immune system would normally check for you and get rid of that or as you say cancer.

If you have cancer cells in your body, and we all do it some point, our immune system's eliminate that. But when your IGF1 is elevated, then the growth factor one, the IGF1, promotes growth so quickly that sometimes that cancer

can spread before your immune system can handle it. So all I'm saying in a roundabout way is, my concern with eating really, really high amounts of protein is that my IGF1 is gonna be elevated so high that I'm more prone to get cancer.

I didn't guarantee cancer, but it's gonna make you more prone to get cancer. And then there's other things that come along with that too, and de-saturated fat, and diabetes, you know, down, regulating your insulin receptors appropriately.

So it's just all kinds of things that come with elevated meat consumption.

about just like the beat there on details that is no guesswork to what I'm saying, having said that. I do conceit on vegan that, you know, a healthy diet, you can have a health promoting diet with meat involved. I say don't go over 10 or 15% of total calories in meat,

and to make it healthy meat either grass fed, or the best of all in my opinion is fatty fish, wild-caut salmon, or sorry things. But you could construct a very healthy diet that includes some meat.

I just wanted to go vegan. And by the way, the answers are actually not long-winded, and they're very helpful, so please keep doing it, because I love the detail, the detail,

the attention to detail is the most important,

because otherwise, so many things are left on said. So I want you to expound on everything, please. That's why you're here, we need that. So let's do this before we go any further, because there is a lack of clarity on this,

and there's a lot of misunderstanding. Explain to me what defines a vegan,

“and what is the difference between a vegan and a vegetarian?”

Please. Yeah, well, a vegan means that you're eating no animal products, whatsoever, whereas a vegetarian still includes primarily dairy, so a vegetarian can still eat the dairy and the eggs and the cheese, and that kind of thing.

So they're not eating animals per se, but they're eating animal products, so that's really the distinction between the two. So what qualifies a vegan, then no animal products of any kind, no meat, and what is maybe a food

or foods that get confused there?

- Awesome, great question. I don't know, man, I feel like it's pretty straightforward. I mean, no animal products, just no animal products. It's just nothing. - No fish, no eggs, no nothing.

- That's right, that's right. Now, now, the really hardcore vegans will say, wait a minute, you can't eat honey if you're vegan, because honey is produced by bees, and bees are animals, and then people eat honey,

you're not really vegan if you eat honey. I don't take it there for, I don't take it there for, but I'm a dealin', I'm a live and let live kind of person, so that's your energy, and that works for you, that's fine. I just only have issue when you're trying to dictate the others

that they're not doing it right because they're eating honey, or something like that, but there's not a lot of products that kind of blur the lines when if you're vegan, you're not eating animal products. - Okay, okay, cool, so we're clear there.

- Okay, so then that poses the question, 'cause you're cutting out a lot of foods when you're going vegan in fairness, and also I would argue when you go carnivore,

“you're cutting out some things that I think that you need.”

I personally think that you're missing out on both ends, but like you said, everybody's different, and that's cool, whatever works for you. When we're looking at, I wanna cover fats, and then proteins, 'cause I think with a vegan diet,

you're getting plenty of carbs, 'cause you're eating a lot of plant baser eaten, a lot of vegetables I would get into, and so my assumption is there's no lack of carbohydrates on a vegan diet.

Is it, and let's do this, is it possible that to go ketogenic on a vegan diet? - Yeah, well, you know, I think it is possible to have a keto diet that's also vegan, but I don't think it's, and this is my opinion,

possible, or it would be very, very difficult to have a health promoting vegan diet that is also keto, because you're really restricting your carbs, and see, Dylan, this is the thing, man. The labels are so empty, because what one person considers

a keto diet, practicing a keto diet, someone else is saying that their practice in keto is doing something totally different. Oh, really dude, I don't do any more than 50 grams of carbs, oh well, I only do 70 grams.

“So it really, and that's why I talk, you know,”

in context and nuance, I like to talk in detail about these things, man, because it gets, the lines get blurred, but for me, restricting carbs down to, you know, five, 10% of total calories, eating high fat, and then a modern amount of protein,

which is a typical keto diet, you know, would be difficult to eat a health promoting diet, because the, oh, shoot, the vegan portion of your diet is gonna be mostly nuts, you know, when you're getting your fats gonna be nuts and seeds,

and that kind of thing, but you're leaving out a variety of vegetables that I think are, you know,

essential to get all of your nutrients, so can it be done?

Yeah, but a lot of things can be done, that shouldn't be done. Oh, and I wouldn't go forward, I wouldn't go forward. That's, that's my thoughts too. It's the same exact mindset, could it?

But it'd be done sure, should it be done? No, I just don't see it. So let's, let's take a look at this, 'cause I am quite curious, and I, I wanna break down the macro side of things on everything.

So what are some of the key foods that we're looking at to get your amount of fats in when you're on a vegan diet? What are some of your favorite foods that you recommend to people or that you cook with?

Yeah, well, the healthiest fats or poly-o-saturated fats, and, you know, the vegan diet can be full of them,

And mono-o-saturated fats is the open-mode and also,

and you got your avocados for that.

“So my main source of healthy fats are nuts and seeds”

and avocado. That's where I get, wow, I mean, you know, some other things have fat, but it's just not significant amount of fat. But that's where I get my fat.

Well, nuts, seeds, avocados, primarily. And you like olive oil or anything like that, or you can't do butter, obviously. So yeah, we'll see, I'm oil-free. A lot of people are not, I'm oil-free,

but I use nuts and seeds to create sauces and nut-butters to bake. And so when people would normally use oil for those things, man, I use nuts and seeds, and they cost I use nuts and seeds,

and up, let's use blind them in the sauces. You still have the fiber. And that's where all the nutrients are. When you take oil, you're extracting that oil from an olive or from an avocado or whatever,

and you're leaving behind a lot of nutrients. And so I want to get those nutrients in vital chemicals and stir-alls and stand-alls and things that help more cholesterol. And so nuts and seeds are superior.

Now, again, just like I want to concede

“that you can eat and still help promoting diet,”

you can also have oil as a part of a health promoting diet. I just don't. Oil is the most colorically dense food on the planet. 4,000 calories per pound, 120 calories per tablespoon. So if you're someone who has any extra weight on your body

at all in your eating oil regularly, if you're gonna cut something out, there's nothing you can cut a calorie for calorie, just gonna make the difference at oil wheel. And because oil doesn't have fiber,

it bypasses a lot of our society mechanisms. You don't chew it. And when you chew a lot, it sends signals to you note, stretch receptors in your mouth. When you swallow food, you got stretch receptors in your stomach.

Oil bypasses all of that because it has no fiber. It's just, it's just liquid fat. And so, and so you tend to eat more. If I gave you, if I gave you a sandwich, let's say, and that sandwich was 500 calories.

And then I gave you an apple and that apple, let's say give you two apples. And those two apples were 120 calories. You could eat that and say, man, I'm full. But if I didn't have those apples, I wouldn't be full,

but those two apples would just sandwich make me full. But if you ate that sandwich and put 120 calories or 200, the same amount of calories from the apple in olive oil, on your sandwich, you would want more food. You got the same amount of calories,

but you didn't get the same signal. And so oil tends to lend itself to make and you eat more because it bypasses our society mechanisms. So if you're struggling with weight on your body at all and you want to lose weight, if you're eating oil consistently,

that would be the first thing I would say.

If you can get rid of oil, you've got to see a significant difference. And you go, well, then I'm going to be deprived. I can't have this. I can't have that. And that's when you get my book or go to my social media.

And you can see how to make the sauces and do the bacon. There's nothing that I can't make that you go. You can't make that without oil. Yes, I can. Whatever you're naming, I can do it because I've done it.

And so there's no deprivation involved, man. You're getting healthier. You're getting that fiber. You're getting those minerals. And you're not putting that extra weight on your body.

That is a really good point. I haven't really heard anybody get into that about the oils, so to speak, because everybody's so pro oil. And it makes perfect sense. And that would be the first thing

that you would want to cut because if we exactly what you said, that is a damn strong point, my friend. Thank you for bringing that up. And I'm glad we discussed that. So you're saying about using nuts then, what are some

“of your go-to nuts that are good for this type of cooking?”

I'm super curious about this. Well, it depends on what you're making now.

Now, I'm dealing always same in my recipes online.

And then my book are not for me. There are to help people who can't who are having trouble or think that it's just impossible. Too much of a challenge to transition from a standard American diet or something close to that, to something that's

health promoting because of all the things they have to give up. So what my niche is online in my book is showing you that you can still have the traditional foods that you're used to. The things that you have that cinnamon attachment to the apple pie, the cookies, the mac and cheese, the burgers, the lasagna,

whatever the case makes pizza, you can make all that and you can make it with healthy ingredients. So you don't have to give up anything you may eaten. My saying is, don't change what you make, change how you make it, right? Change your ingredients, change your outcome.

And so I say all that to say to you that, you know, I eat a salad every day, like a giant salad every day, with lentils and steamed vegetables and this kind of thing, and cookies made with lentils people would think I'm crazy. And I'm fine doing that.

But I wanted to reach back and be empathetic land to people who say, I can't, man, I can't. If that's eating healthy, I can't do it. And I'm saying, okay, well, this is also eating healthy. This is also eating healthy.

You can still have the burger, the mac and cheese, as I said, the lasagna, the chili fries, all these things that are in my book. You can still have these things, but we're just, you know, getting the unhealthy ingredients out.

But to answer your question directly, I use all kinds of nuts, but my main nuts that I use

Those are the three to eight.

“I just wondered if there was like a certain texture,”

or certain kind of nut that was really easier, or, you know, that you utilized more than, I don't know, say a macadamia nut or hazelnut, and those are maybe not as easy to cook as the others. I don't know, I'm just throwing stuff out there,

but I was just curious if you have ones that are, you know, that you use more often. Well, let me say, no, you're right on the money. Your intuition is, is right on point, because cashews are like the go-to,

as it most people have even cooking with no cashews, create a creaminess like no other nut can match. And they really can make a sauce that emulates, you know, something that's made with oil and made with butter and made with, you know,

other type of fats. So you're right, cashews are the go-to cashews,

or somewhat high in oxidists.

They're not super high, but they're somewhat high. So you don't want to eat a lot of them, but if you don't have any kidney issues, and that's not an issue is all you're not eating too many. But I have a lot of people, or my page that are nut-free.

And so I offer nut-free alternatives, and when I don't use the cashews to make the sauces and things that I typically would make with it, I would use something like beans, or I would use beans, or I would use something like sweet

but they like white sweet potatoes and make a sauce or something like that. - Okay, I'm really glad you brought the oxylots up, because I have a lot of good colleagues of mine that are very, very anti-oxylate,

“and they, I think they go overboard personally”

with how they do it, but you know how that goes. And I think that sometimes when you see something that you see has a negative effect, sometimes you become so anti that you're not being fair or that you get, you kind of go over the edge,

and I get it because you maybe see or experience something yourself that happens to you. I mean, it happened to me, I went on a, I went on one of these benches where I had so much peanut butter, and then I was also even high amounts of spinach

at the same time. I got the trip of one day, and I went to go to the bathroom and I urinated blood and I caught a panic, and I was like, what's going on here in my wife panic? Well, come to find out, I was on one of those periods

where I had the non-stop eating a peanut butter brother like it was bad, so I do realize there's a point, but I ask my question then to come off of that is, what are some foods aside from spinach and maybe peanut butter or not butters that would also carry

heavier oxlets that we do have to be aware of like during a vegan diet, especially to maybe don't over-consume.

“- Yeah, so they don't peanuts or not something”

I've heard that our typically problematic as far as oxlets go, but again, if you eat enough of anything, you're gonna have some type of a problem, but the things that are super high in oxlets

that you want to avoid, particularly if you have a history and your family of kidney stalled, if you have some kidney issues yourself, or like you said, spinach is number one, it's the highest. There is beat greens in particular,

beats to a less degree, but beat greens are very high. Swiss charred is very high, rhubarb is very high. And I would put those kind of in the top tier of high oxlet foods, those are the ones you really want to minimize,

that at the same time, all those foods are super helpful morning, he's rustic, thin, especially the spinach. So, I do eat all those things, but just not regularly in the kind of tier two, I would put things like cashews, almonds, other types of nuts there, they have oxlets,

but here's the thing, bro, you know,

the dose dictates the poison, right? Because I tell people all the time, you know, if you ever drink a glass of water and gotten dizzy and feel like, oh man, I'm getting dizzy, what's in this water?

I have it, I have it personally, and I don't think most people have. Here's the funny thing, though, if you sit down and in 20 minutes, you drink a down and a half a water, you can kill yourself, you literally ignore yourself,

because you're diluting, admit you can literally kill yourself. So my point is, water's something that we can't go without for more than 72 hours without dying, that very same thing that can be a source of death if you don't get it, can kill you if you over consume it.

And so I used that to apply to something like oxlets. When you say plants have oxlets and oxlets can cause issues, yes, if you over consume those plants, that are high in oxlets, but that still leaves a lot of plants better in play for people again, who are not prone to kidney stones.

If you're prone to kidney stones, it's a different ball game, that the issue there is not the oxlets and the food, the issue is your condition. You follow me, so someone who doesn't have that precursor to kidney disease or kidney stones or anything like that,

you just wanna make sure that you're being reasonable, and you're not over just eating spinach, or eating spinach all the time. And when you eat it, you cook it, and cause that minimizes it.

So well, so there are ways around it, but I'm not concerned at all, myself being a vegan eating loss of plants, I'm not concerned at all about oxlets. - Yeah, I got on that kick for a little bit and didn't stop eating because spinach is one of my go-tos.

And I was like, this is ridiculous, just don't overdo it, because there's so many good benefits there,

and everything else that we know is good with spinach. It's just like you said, you can take too many vitamins and be toxic, you can take too much magnesium and high-part rhythm issues. There's a lot of stuff that you can overdo,

and so I think it's just temper what you do, and move forward. So I got a question for you, because I'm curious, because some of the things that you do are so ultra-creative,

“and for me, it's like the only way I could ever get super creative”

in the kitchen is when I smoked pot. They're right, and so I just was all the way to plays me in us. So I'm curious, because you do some sweet stuff, man, how did you come up with some of this stuff? Was it trial and error, did somebody kind of guide you?

What was your motivating factor here that got you so intricate into what you were doing and figured this out? - Man, it was so organic, bro.

I mean, it was never like a mastermind type of thing.

I'm gonna learn to make these foods. Initially, man, like everybody else, I struggled to transition to healthy eating. Man, I was giving up things like cheese and bread and sugar, and I didn't know how to make desserts without refined sugar.

I was hurting. I mean, I was really hurting, yes. So some of it was just, you know, out of necessity, necessity is, we'll make you do things, right? And so I had to come up with ways,

and then in looking for ways to avoid the sugar, I said, well, why don't I ever use sugar? I would get a recipe to make brownies without sugar and go, oh, so I can just use dates to sweeten it. Why don't I use dates for everything?

And then I was like, oil, I should cut down an oil. Well, how do I cook without oil, so I would Google that? But there was no one at the time. This is about four years ago.

“It was no one at the time that I saw that was putting them”

all together where they were no oil, no refinery, no refined sugar. I also don't need any rice, particularly white rice, and minimally processed ingredients, no ultra processed ingredients.

No one was putting it all together. So that part, I had to kind of adapt on my own.

And I always tell people, man, it was powered by passion.

You know, I got into kitchen, and I made the mistakes and made the air and went through the little frustrated moments, so that other people don't have to. Now I hand you a book or I give you my social media platform and you don't have to struggle

and make the mistakes I did. You know, it's all about empathy for me, man, because there are people I love that are dying by what they're putting on their spoon and their fork. And they're never gonna eat a salad like I do.

They're just not gonna do it. But I don't wanna lose those people, man. So my thing was, if I can figure out how to make healthy food, look like what they're used to seeing, the texture be like what they're used to eating

and the flavor be like what they're used to tasting, how could they say no at that point? And so that was really what motivated me. And then as I started doing it and has success, you know, success, brief success.

And so you like it and you feel like, wow, I'm really doing something. And then Dylan, if you go on my social media platforms and read the comments, I mean, I can't make these up.

People are raving about the stuff that I'm making, and they love it. And so that gave me confidence to say, look at how people are responding. So I started taking requests.

I got so full of myself. Like, what do you want me to make? Give it to me. And listen, and a great example, Dylan, a great example, man, two days ago.

“I think it was, I posted rice crispy treats,”

but I don't eat rice and I don't eat refined sugar. But I figured out a way

and I never seen that recipe before to do it.

And people are loving that recipe is doing really well on my platforms right now. But, you know, I did fig newtons. I do girl scout cookies. I do all kinds of things without the refined wheat,

the refined sugar, and all the junk and radios. You know, I'll tell you this, because listening to this and knowing what I know is being an nutritionist and also someone that suffered an eating disorder

most of their life, it can be hopeless. And you live in the dark. A lot of times, and a lot of people don't talk about it. They just don't. It took me a lot of years

and to have a platform and to realize that God wanted me to help people. And so I need to humble myself and talk about all of my own areas they're lacking and because it shows people, right?

So what you're doing is, you're not just giving people healthy eating. You are, but that's not all you're doing. You're giving people hope and you're letting people see that they,

they don't have to live in either fear or angst because that causes stress when you can't control what you're eating and you listen. People that eat like shit, they know they are.

They do and they can't help it. They really can't. So you're not just providing ideas. You're giving people hope. It's far more, I hope you know and understand that

what you're doing as far deeper than just a recipe book. You're providing something that is gonna save a lot of people. And I just wanna say thank you because I understand now more from you talking to me that I want people to realize it's okay

to have these problems. It's okay to struggle, but there are people like yourself that have an answer. So it's appreciated.

I just wanna throw that in right now

- Well, thank you, bro. And of all the things that have happened and a lot of positive things have happened since I've been doing this, a social media thing and writing a book

and that kind of thing. By far the thing that touches me the most and that motivates me the most are messages that I get from people saying, "Hey, my joints don't hurt anymore.

"My diabetes is gone. "I've finally got my husband on board. "My son will finally eat healthy food "and manage his warmth, my heart." And I've had some bring me to tears

talking about kids and things and how they wouldn't eat things.

It's just amazing, but I love what you said,

the thing about my book, the word that I like to attach to it morning, anything else is empowering, right? Because like you said, you know, if you lose hope,

I'm not just, I'm giving you the recipe, but then you're making it. You see what I'm saying? So you are taking care of yourself. You're not just going and pulling something off a shelf,

which probably has something in it that you don't want anyway, or going to a restaurant that, you know, to get this food, you are creating your health in your kitchen. Your laboratory is your kitchen.

You know, 'cause it's either going to be your lab or it's going to be the lab of the chemists

“who's making the medications that you're going to be taking, right?”

So you can pay the farmer or pay the pharmacists. It's your choice. But what I like to do is pay the farmer,

get that produce in here, man.

Make it into the type of stuff that you love to eat and it's all win-win. It's all win-win. I love it. I want to shift to something here,

'cause this is something that I know gets discussed a lot in fitness and bodybuilding worlds. And I've gone back and forth on this for years until I kind of transition more into like biohacking, spirit, and other aspects of health,

or I don't get into these arguments anymore. But I want your thoughts when it comes to, is it possible for bodybuilders and people that are really getting into looking for their pro-card and training?

Are they able to do that as a vegan? Is it possible to get the adequate amounts of every nutrient that they need to really be on that level? - You know, Dylan, I can't say no, but I won't say yes, 'cause obviously I don't know.

It's not something I've tried, but I just know that's, you know, and again, man, I try to be very delicate, 'cause I'm not one. I'm a living, let live kind of guy,

but you know, in my opinion from what I've read and saying, and what I've been told by experts that I've talked to, you know, the human body is not designed to be massively big. You know, the kind of muscular density

that you put on doing really, really serious bodybuilding is not natural. And again, if you're eating meat, you're raising your IGF1 because you haven't, it's so much meat that you're raising your IGF1

to levels that can promote cancer. And so, and so, I'll be concerned about that. But furthermore, man, you're just doing something that really isn't natural. Again, this is my opinion

for those who get pleasure out of bodybuilding, who get something out of it mentally or physically, I'm not knocking your thing, man, you do what you do. You know, 'cause I mean, heck, I could die tomorrow in a, in a, in a, in a, in a matter of what I was eating

all these years, I'm, I'm diving in a car accident. You get in a car accident. So go for what you know and what you love. So I'm not trying to discourage anyone. But I just don't see a way to eat a healthy,

again, operative word is healthy. A healthy vegan diet and be a big bodybuilding. Because, look, I'm very, look, if you look in my book, you'll see, I mean, I got a picture in there and it's in the protein section

because I know people have this question about protein. And I'm very muscular. I'm not a big guy, but I'm very defined, very cut and I'm not trying to sound arrogant, but I'm just being, you know, just matter of fact here

to say that I'm all about, you know,

“how important it is to have, you know, adequate musculature”

as far as you get old, man, to avoid, you know, to hip fractures and all kinds of things. So I'm all for lifting weights and working out. I do it and I do it habitantly and consistently. I'm just not going for the big, bulky muscles

that aren't really natural and aren't really useful to be honest with you, other than for vanity or to compete. And again, if that's your thing, I'm not knocking it. I'm not out here saying you shouldn't be doing x, y.

You do what works for you. But for me personally, I wouldn't try to do that. I appreciate the transparency and you are

one million percent right.

There is so much data that I have on being too big for too long and the amount of stress and strain that it puts on your heart. I'm not just talking about joints, ligaments, and long term injuries.

I'm talking about our hearts and other internal organs where it, it's shortened to life span. It's proven and you're in what's called an M tour state as opposed to being in the AMP case state too long too much. And it will kill you.

It absolutely will.

“And that's why you see a lot of these guys”

that they die young or they see a lot of guys, they they degrade and some of that's from steroid use. But they start to degrade and then they're injured all the time. Concentrate injuries, you know? And also the consumption of too many calories is not good, right?

In fact, the only thing that's been proven scientifically

to extend life is calorie restriction. It's been proven in different species of animals.

“And that's the only thing that is repeatable over and over again”

to extend life is the restriction of calories. So when you're eating the ton of calories to put on muscle and put on weight, you're going against the very thing that extends life, that that can be a problem. And an M tour, you're right, M tour is necessary.

And if you're a vegan bodybuilder, you have to be aware you've got to get enough loosening to activate M tour. You need 2.2 grams, I think, of loosening at one time. You have to do strategic eating to do that or eat more to do that. So your M tour is important, but you're right.

You don't want to live in that state prolonged, prolonged. No. And they stay in that state way too long. I've gotten into that. We won't get into that.

But you and I both know what we're saying there.

It's not good. It's actually quite dangerous. But yes, you are also right. And I'm going to ask you about this. As we get older and we age,

shark opinion and muscle degradation can be fatal. And as you pointed out, you can be very prone to broken bones, ligament, tears or stretching, et cetera. So we obviously want to avoid that. What are your thoughts then on supplemental intake?

Like are you good with is there any issue taking creatine or other supplements in terms of, like, as a vegan or is there any issue there that you run into with people in terms of what you recommend? Yeah.

“Yeah, I think supplementation is essential for some things”

like big 12, for example. And from the Omega 3s as well. But in light of protein powders, you know, as we get older, particularly over 62, then our ability to assimilate certain nutrients goes down.

And so we can utilize the nutrients as well as we could when we were 30 and 40 and 58, et cetera. And so for some people, particularly if you have an older person, again, over 62, that's particularly active. They may need a protein powder because you can't utilize it

as well. And if you say, well, I'll just eat more. Well, that's difficult to do, particularly as you get older anyway, to try to just eat more things for protein. And then you're up in your calories at the same time.

So I am a real good quality protein powder. I'm not against. I take protein powder sometimes. Depending on what I'm doing, if I have a particular goal or something, I'm going to be treated just different times.

But not often where I do take a protein powder myself. And I suggest it for people who feel like they need it because they can't get enough through the regular diet for an activity level or their weight or whatever the case may be or their age.

So your hard times for supplementation is needed. That's where I was going to go is to the protein powder. It's in your thoughts on plant-based proteins. So whether it's rice protein, p-protein,

do you have any thoughts on those not being as good as way protein and the efficacy there at all? Or I'm curious as to your thoughts there? I don't, when you say not as good, it depends on how you're looking at it because that's kind of a debate

that people have with meat versus plant protein anyway. And a lot of people don't realize that plants

have all plants have all essential amino acids.

It's just that the ratio that they're in are not as high as meat. With meat, you get the amino acids and they're in the right quantity where you're going to grow. You're going to get what you want to get. So from plants, the plants aren't as complete with the proteins.

You follow me.

“So you have to eat a more variety to get the same thing.”

But having said that, creatine, man, that's something different. Not only does it body builders love it, right? 'Cause you get that water weight and you get the muscle look. But it's been some cognitive benefits from creatine that I've read and studied that are impressive.

And my osteopathy, who doesn't play, he knows this stuff. He's in favor of it and so is a couple of health experts and unfortunate to know and be connected to. And so I'm usually the last one to come around. I try to be a minimalist with everything, but I've come around

or creatine. I've got to admit, I don't take it regularly. I don't take it regularly, but I do take it and I do want to take it consistently at some point. And in protein powders, again, man, these labels.

There's so many different protein powders out there. And some of them are too high in lead or too high in cadmium or too high in this and just, you know, aren't quality, but a quality protein powder? I'm all for it, all for it, if you need it.

- Yeah, we have to look at, there's a thing called clean label project and they test for everything and the companies that utilize that are the ones that I look for. But yeah, you're right, man, the creatine, the past three years especially, it seems like everybody's caught on

to like what all it does and the cognitive benefit. And I have my 73-year-old mother taking it. My many teenagers that I know 'cause it's good for everybody for multiple reasons. But the cognitive benefit, the ability to stay sharp,

So I'm glad you brought some of that up.

“Let's get into a little bit about the book.”

So what can people expect? Because the book is coming out very soon and I like I said, I had a chance to preview and it is on another level of bad ass and my, sorry, I'm just gonna say it for what it is.

But let's get into a little bit about what people can expect from it. Is it just recipes or is there more intricate detailing into what you discuss? What can people look for to give them a preview?

- Yeah, I love that question. Obviously the main thing are the recipes, no doubt, but I tried to make it comprehensive and informative. And so, you know, I use a lot of ingredients that people wouldn't think you could use to create

the things that I create. And some ingredients that I use will be things that people haven't heard of, like Arrowroot powder, for example, or Sillium Huskner, maybe you've heard of them, but a lot of people haven't.

And there are other things too. And so I have an ingredient's index where I go through almost every ingredient I use and I tell you why I use it, what it's used in place of and why I use it instead of the other thing.

So the book is very educational. I have a make your own meal matrix where I show you how you can learn to make certain things. And then once you learn how to make my veggie ground, for example, now you can go and make that burrito

using the veggie ground, which is a staple recipe. And it doesn't, it can be a little confusing if it's not in front of you and I'm saying it this way.

But I just basically show you how to connect recipes

and connect different methods that you're using in one recipe to adapt and even create your own recipes. I'm empowering you. It's not, when you're done with my book, not only can you make the 134 recipes about that that I have in the book,

but you start to conceptualize. You start to understand the concept behind what I'm doing. And again, that word empowerment and empowers you to say, you know what? I'm trying to think of something I didn't put in the book.

I'm mac and cheese isn't in the book. But you know what? I think I can make it now 'cause I know how to make the cheese salted he did. And I know what kind of noodles were healthy

and I know you see what I'm saying. And so down the eyeball, I want that light bulb that goes off, go off. So you can get out and experiment and do your own thing and make any type of recipe that you want.

See, that's it.

“That's what I was hoping that you were gonna say”

and get into is, what are we substituting? Why? And so we could see and visualize and understand what is being taken out? Wow, this can be used for this reason

or for this substitution. Because I'm assuming that some of that stuff and there's gonna be a little bit mind blowing to people when they see what you're doing and what you're taking out using in between.

- Absolutely. And people that follow me are kind of adjusted to it. So they're used to it. But there are a lot of people buying a book who do not follow me and I think mind is gonna be mind blowing.

You know, but in a good way, in a very good way, that wow, 'cause people say that to me. You know, they rightly go wow, you could make this with that.

I never knew you could use this to make that.

I hear that all the time. And it's a shame, really, man, that we're in doctrine in this way of eating where everything's process is done for you. You just go buy the frozen pizza,

just go buy the frozen lasagna, just go buy the fruit, you know, whatever. Go buy the ready-made crackers and go buy this. And I'm showing you that if you take what they give you,

you're gonna get what you get. And by that, I mean, these food companies, man, they're interested in one thing only, profit. And they're gonna put stabilizers of most of the fires. Food colors, food added, they're gonna put things in there

that make that food last longer, taste better. And it's nothing close to food. They're in Greenwich, you can't pronounce that killists are making any lab and then you're putting them in your body, you know,

selling them. So when you make your own, when you make your own, you can skip all that stuff. I think if people had any sort of clue on what they were actually eating, if you told them,

they would fast out, you know, boy. I, you know how many times I eat out in a year, none. You don't. Even when I travel, I have to have a kitchen where I'm at, we cooked everything.

I don't touch anything anywhere for years. And I work, you're making, now I do make, you're making it safe for me to be myself, man, I usually hold that part back and let's all push, but I don't need their matter of fact.

I did a lot of the other night on IG and someone said, what are you doing to eat out and I started laughing and I didn't want to, I said, you know, I probably haven't eaten out in three or four or five years, man, I don't know how long it's been.

I just don't eat out.

“It looked good, and here's the thing, man.”

I'm funny this way, right? Because even if I knew the food was perfect, the ingredients were the ingredients I want, I don't want some stranger. I don't know where the room I can't see.

Put my food together. 'Cause I worked in restaurants, bro. I'm working in restaurants as a teenager and I've seen things come off the floor and go on the plate.

I've seen people scratching their head and doing stuff and then making your food and so, bro, I don't want any part of it now, haven't said that. I know a lot of people like come on. You can't beat that street.

I'll go to a restaurant with you. I'll have a glass of water and I'll provide

I'm just probably not gonna eat. You, I mean, we're identical. And I also worked in Hitchens,

“and I worked at some high-end restaurants”

and I was back there and I was going, this is what goes on back here. For real? - Exactly. Yes, and you see when it's busy and they're sweating back there

and going 100 miles an hour and like, no, just none, no, no, no, no.

We even when we travel, the first thing we do

off the plane before we even go to where I'm staying is go to Whole Foods or whatever health, so I've been in some small towns and it's just a local health store and I'm stocking up before I even go.

And it's like, even for one day, bro, like, I go there and I'll buy whatever I need and some of it, I'll even put my bag that I'm checking to bring home because it does get pricey, but no.

There is no way on the planet Earth, so I'm going to really get into your book to enhance my repertoire of what I cook over here and maybe we can do some videos together on what I'm doing that and test it out

and you can guide me and show me. - Hey, I'm all mounted, I love that man. You know, when I went to San Diego yesterday's morning rare times that I did eat while I was there but it was 'cause I was visiting Dr. Furman,

I don't know if you're familiar with him.

But Dr. Joel Furman, yes, so he's like my health hero and so I was out there on his podcast and then we hit it off, my head already met him but we hit it off so well, he invited me to his home

and now I eat there because I mean, this guy, you know, he's like me and I was eating some fresh stuff out there and just loving it, but yeah, I'm like you man, even when I travel I'm very strategic about what I do and I just bring things or like you,

I look for his head, I look for the whole foods and let's talk up, yeah. - I love it man, that's awesome.

“What your book is coming out on March 17th, correct?”

- Correct. - Okay, so we gotta make that thing a top seller and get that in front of everybody because I think that the impact that that is gonna have is gonna be tremendous.

Now let me ask you this because I know some people are gonna wanna know this and I wanna know this. Do you do any kind of coaching, whether it's group coaching, videos you put out are one on one coaching at all or is it just strictly follow your social,

read your book and get everything that way? - No, no, I had a lot of people asking me and telling me today would love some coaching and that kind of thing so I created an app and my app is a year old is sad to healthyVeganeating.com

or excuse me, HVeating.com, HVeating.com and in my app, I have all my recipes except some of the ones in the book, over 500 recipes but not just that, I have workout programs where I did, over a, it may be like 200 exercise

where I demonstrate it for you, you choose what you want. If you wanna lose fat and put on weight or if you wanna lose weight and you wanna do it at the home and not the gym, I've got workouts with dumbbells,

“workout for a home, calisthenics, machines,”

you name it man, it's very, very, very comprehensive. So people who want to work out regularly and then I did some videos workout like I'll work out with Javon Ryan and these beautiful locations man at the beach

at the lake in these parks and I'm doing workouts and you work out with me and then I have a section on positive mindset and a lot of exercises I put together and a lot of affirmations where I'm guiding you with affirmations and that kind of thing.

And then a section on sleep and in the sleep section I'm doing some guided sleep and some guided relaxation things. So it's the four pillars of health as I see 'em because I tell people, man, if you eat a super help promoting diet and you exercise every day

and you're not harboring stress and trauma but you get the four hours of sleep, bro, you're not gonna be healthy. You're gonna sabotage all the other things you're doing so it really is a synergistic approach that works best. So in my app, I emphasize all four pillars.

So, and I do offer coaching through my app and I do affirm out of that. So, yeah, so I do offer coaching but it's a subscription based app. I have a lot of people subscribe

but you know, people are kind of taking to it. So I really like it. It's probably my, and till the book, it was a favorite thing that I've done is putting together in an app

'cause it's so comprehensive, man. It's really helping a lot of people. - We'll see, and that's just it. I spent way too many years focused on just the fitness side and then kind of the hormonal side

and I kind of did all of that, which is great. You have to have that. But if you don't piece the mind and body together, get the sleep, get your mind right, not be in the stressful states and fight and fly it all the time,

you can eat the best, you can do all this, but if you don't piece it all together,

and you're never gonna be fully healthy.

So I love that you're doing that and really taking the time to cover all the bases, even though you have a specialty, you're smart enough to know we gotta do it all or it doesn't matter.

- I love absolutely, absolutely mad. That is so wonderful 'cause you know, you know how it is, bro, like everybody wants the quick fix and then they don't, you think they can just take a pill and it's magic or just you,

or if I eat good, I can do this, or I can work out and eat like shit, and it's gonna be okay. And that doesn't, it doesn't equate at all.

I love it, man.

- Yeah, unfortunately, that's a society that we live in.

You know, that message is being pushed by people. I'm, you know, the easy way, right? But the easy way, bro, leads to, you know, hard problems.

“So, and I think, too, what you're stressing is so important”

'cause there is nothing like making your own food and the way that it tastes and being able to enjoy it when you're done, it's not, I don't ever look at it like, man, I have to go do this, it's like, man, I get to do this. You know what I mean?

And you're blessed to, yeah, do it. - Yes, yes, man. You sound like I'm talking to myself here, man, I love it. - But you have to look at everything in life like that because if you don't, you take things for granted

and before you know it, they're gone. I was just talking about this the other day. I said, you know, there were moments in time where I would go, man, I'm so tired. I don't feel like doing this.

I don't feel like recording today. I don't feel like driving to the, the studio to record. And then it dawned on me. What if I didn't have this? What if, what if none of this was here?

And I didn't have this chance to do any of it. No, now I look at it like, I don't care if I'm tired or what I'm going, man, I get to do my interview with Javan today. Man, I get to go drive to the studio on record today. I get to do that.

So it's just like, I get the opportunity to learn and eat healthy. I get the opportunity to take the time to enjoy doing this 'cause what, what are you doing in your free time? Talk, you know, scrolling around on your phone, talking shit

in chats or whatever or reading political garbage.

“So I think that one of the things I want people to take away”

is you're giving people the opportunity and showing them you can do this and get the chance to do this and turn your life around and enjoy it at the same time. I love how you talk, man. I mean, you know, appreciation is so powerful.

It really is, man.

I always say, one of the best things to give and receive

is appreciation. You know, when you know someone truly appreciates you, speak of for myself, but I think it's true of everyone. When you know someone truly appreciates you, man, it's a beautiful feeling.

And when you do something, you know, yeah, pre-I love what you're saying, man, you gotta appreciate things. If not, you know, at least things so much more difficult. I don't know if you know Ben Azadia or not, but he has a really good book.

He talks about metabolic flexibility. He's a big, big timer on here and he told me when I was interviewing him one of the things that everybody's missing is a certain vitamin and it's called vitamin G and that's vitamin of gratitude.

I do too and I stand by what he said to the maximum of percent that if you don't have gratitude. And I'm talking for everything, like when I leave the gym, I thank God that I'm able to even not only work out, but that I'm able to afford to go to the nice place.

And I make sure I say it every time I leave, 'cause you just don't know when that stuff's not there.

“And I think that the gratitude to have somebody like you”

that teaches about how we can eat that deserves gratitude and the gratitude and what you're teaching and then the food that we get to eat. I think if people have that appreciated it, they would be healthier and they would be happier in terms of everything

that they're doing in life. - I agree 100% man and one thing that I say is, when you're making your own food in this healthy food, it's the ultimate expression of self-love. And that's something that I didn't know about.

I didn't know that was gonna be a result of what I'm doing, but when I know that I'm eating food as super helpemoting and I feel the energy from it. And even when I'm in a grocery store buying, I look and I see all this color and I'm getting stuff.

I just feel good about me. I feel like I'm nurturing myself and myself a steam and just how I feel about myself really goes up. And I love that. And then also when you're talking about gratitude and appreciation,

man, I have some people that died at 40 at 50. And it was a result of what they were eating. That it may have had some other issue, pre-existing issue, but it could have been addressed if they did things differently.

And I can never go out here and not appreciate a day

when I'm able to see it and see it in a state of health like I'm in and enjoy it. So when something negative happens or something, you know, man, it's so minor, bro. It's so minor, I'm here and I can change it.

I can change the next moment the next day and still be here and enjoy the time I have. So I don't do well with people who are negative, and who put a lot of negative energy out there and who are self-limiting, you know,

everything you bring up, they see the issue and the problem and why you can't do it and why it won't work. I don't work well with that because it's just so much to be grateful for, man. - I agree.

There was a lot of a lack of accountability and responsibility and I think if people just took the time to look in the mirror. I had to do this, man, I had to. I was Mr. excuse maker and Mr. everybody else a lot of my life.

And when I figured out that the true reason was in something I was lacking or inadequate with or my mentality or attitude and everything clicks, you know what I mean, it just starts to fall into place and click.

not only do you get better, but you feel better. Because like I said, we all know, man, people know, you know in your heart, when you're fighting dirty or you're making excuses or whatever, we know. And it feels pretty damn freeing when that's gone.

- That's one of my favorite words, man. You're hitting a freeing. I love that word. I love that word and you're right on point. You know, regardless if you're religious or not,

one of my favorite quotes I've ever heard is that God, whoever your God is or your entity is, God grants us youth and wisdom just not at the same time. Right? - Yeah. - And that statement is so brilliant and so true.

And so my thing is I never knock myself

for what I did or didn't do in the past. You know, I just recognized it. That's where I was mentally at that time. That's the situation I was at and I dealt with it. As who I was at that moment.

But I don't want to be making the same mistake. I want there to be growth. I want to evolve. That's my number one thing, man. I love learning.

“I love growing. And that's why I was able to take this on too”

and figure out new recipes. I just love to learn, man. I feel like I'm evolving. I don't want to be the same person five years from now and I am now. I want to be better if not. And I didn't grow. And that's a problem, right?

So yeah, man, everything you say, you know, perfect along with me. I love that. And it's true. And you know, one of the things that like you said there, 'cause everything I do now operates around God's work,

his spirit in me telling me what to do. And one of the things I learned is there's a lot of smart people. A lot. And they got a lot of knowledge. But there's a big fine line between knowledge and wisdom. And people don't understand the difference.

And the wisdom is what makes you the smart work, 'cause that makes you realize how to use the knowledge you have. A lot of smart people do a lot of dumb shit, you know what I mean? That's right. And that's right. So that's one of the things I learned.

And another thing I learned that I think you'll agree with, a lot of the best teachers have made the most mistakes. They just don't make them twice.

“Yeah, you go. Yes, and that's what I was saying.”

You know, I did what I did, but I'm not going to do it again. One side once I have that wisdom, you know, yeah, don't repeat it. But would you say that a lot of the things you came up with that are so brilliant, you had to make some pretty, pretty good mistakes to learn how to do the right things, right?

You're able to say, you know what? Yeah, and you just say, let's go. Let's, I need to know this.

That's right. I mean, you know, I always, I used to say to people,

I'm in love with the struggle, you know, because, you know, like, I don't want, I don't want it to come easy for me. Whatever the it is, make me work, make me figure it out. You know, and I come from modest background, man, low income family, and I didn't have anyone talking to me about health and nutrition,

and even finances and those kind of things, man. So it took me a lot longer to figure things out, because I didn't have it modeled for me, and I didn't have a plan in place, and the guidance that I would like to have had and looking back. But at the same time, I wouldn't change it, man.

I'm in love with the struggle, meaning the struggle makes you strong, and it makes you appreciate it. If you have everything you want from the time you can remember, how do you appreciate anything you have? You know, I'd rather work for it, and so on.

It's always nice to have a goal. When my goal right now is just reaching as many people as I can, but with a major own message, and hopefully, you know, the message you're resonating, and a lot of people will take to it. A one more question for you.

So, sure, what do you have planned now as the future goes, 'cause this book I'm assuming was a huge milestone for you, and I know the process for writing a book is not easy. And so, what's next, is it like promote this book,

“get people more on to it, and then what is your plan moving forward?”

Are you going to do another book? Are you going to step up the coaching? How well are we going to see you become even more impactful? 'Cause I know you're not the kind of guy that's like, 'Okay, I did this, I'm good to go, I know there's more.'

And if you, if it's, you know, just give me a little sneak peek, if you don't want to give it all away. Yeah, you know, there are a couple of products that I want to create, a couple of product lines, because people are asking for certain things that I use in recipes, and they want to know my advice,

and I'm like, you know, I could make a nice clean version of certain things. So, I want to do a product line. But other than that, Dylan, I let the people dictate, man. I'm writing a book because so many people ask me to write a book. Again, I didn't go in with any plan except to share.

I didn't know you could make money on social media. I didn't know what an influencer was. I'm being honest, man. People had the talk, me in the getting on, people had the talk, me in the getting on social media,

and I didn't know what I was doing. And so, I was just doing it at a love, and I still am, and then things just came to fruition. And so, so the answer to your question, I don't know what's next.

That'll be dictated by how well the book does. And, you know, when I'm going out on these national shows soon, and I don't know what kind of opportunities may come out of that.

But it's always about the message never about me.

I don't need a lot of money, man. I don't need a bigger house. I don't need a better car. You know, I'm going vacation. I don't want to.

So, I'm very simple, man.

I'm an introvert too, and I tell them that if you fall in time, this is out of my box, man, to be out here on front street like this. But I have to write motive. And the right motive is helping people as long as I'm doing that. And people were wanting me to do something more.

I'll keep following their lead, and I'll just trying to do good work, man. I appreciate it. I could kind of tell when I first met you that you were little introverted, but I got a way of making people kind of show who they are. So, I'm glad I'm able to do that.

I am lacking in a lot of things, but I'm good when it comes to getting people that open up and make them comfortable. So, I hope that I did that for you today, because I really enjoy the conversation.

“And I think that we got to maybe see a different side of you.”

You don't always get to talk about.

And I think you are freaking phenomenal, bro. And I'm really happy to have met you and have this conversation. Well, thank you, man. Totally mutual. And you're right.

You do have a good way. This is probably, and I've done, you know, over 100 interviews over four years. It's probably my favorite interview. I mean, it really is. And I'm not saying to him, and I'm saying it.

Hey, look, this is going to be on my platform. Everybody will hear this, probably my favorite interview. I would say it is my favorite interview. It just felt like it was just you, Alima. It just just talking.

And it was free. And I love, yeah. And you know your stuff, too, when that makes the fun. So, yeah, I appreciate it, man.

Like I said, I love every second of this conversation.

We're going to make sure everybody hears it. So, do me a favor. I'm going to link your word and get your book and make sure that everybody knows where to come find you, but just say it out loud for everybody. Your best ways of communication so that they kind of hear it from you, too.

Yeah. So, my social media platforms are at healthy vegan eating, at healthy vegan eating. I'm on Instagram, on YouTube, and on Facebook.

“If you want to check out my app, you go to hveating.com, hveating.com.”

You can go to my website. It's a healthy vegan lifestyle.com, www, healthy vegan lifestyle.com. And on my website, you can buy my book. You can see my app. You can see it all.

So, it puts everything in one spot for you. And then my books available, Amazon, Target, Barnes and Noble. If you're in Canada, Indigo, small book shops, and anywhere else in between. So, I'm out there. Have you looked before me?

You can find me. I love it, man. I love it. Like I said, phenomenal, actually, my wife has seen the recipes, too, and we're going to mess around with some stuff here and see what we can come up with, and I'll send you some pictures

when we do some shit. Oh, I love that, bro. I would love that, Bill. And please do me. I will, for sure.

Awesome, brother. Like I said, it was a real pleasure to talk with you today, and we're going to make sure everybody gets to know you vegan or not, because you are making a massive impact. And I love your mindset, and everything else you're doing. So, thank you, bro.

We will make sure to get the word out.

“And I truly hope that this has the impact that I believe it will for everybody listening.”

So, that being said, stay tuned for Plenty Mortacom, Dylan Jamelli, and Jifat Benton, signing off. All right. [MUSIC PLAYING]