Shownotes
This week, we head into the kitchen for a flavorful cooking session with breast surgeon, Dr. Kristi Funk and Chrissy Roth!
In addition to whipping up creamy tofu ricotta and veggie-packed lasagna, Dr. Funk and Chrissy share eye-opening insights on diet and cancer risk—explaining the powerful role soy and other plant-based foods can play in disease prevention and healing.
They also celebrate the joy of cooking together, and how shared meals foster connection and encourage positive dietary changes with friends and loved ones.
From broth-sautéing techniques to sneaking extra veggies into meals, Chrissy and Kristi share tips to fight cancer with flavor!
Takeaways:
- Plant-based diets can significantly reduce the risk of breast cancer, according to recent studies.
- Tofu ricotta is a healthy and delicious alternative that can be used in many dishes.
- Cooking with hidden vegetables in recipes increases overall vegetable consumption without compromising taste.
- Alcohol consumption increases breast cancer risk, particularly in women, and poses other health risks.
- Spending quality time with family and maintaining a plant-based lifestyle can promote overall health.
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Transcripts
I'm Rick Esselstyn and you're listening to the Plan Strong podcast.
Rick Esselstyn:Do you happen to be hungry right now?
Rick Esselstyn:I sure hope so because you are in for a fun one.
Rick Esselstyn:Today we're going to head into the kitchen with Dr.
Rick Esselstyn:Christy Funk and Chris Se Roth to make some tasty tofu ricotta and a luscious lasagna.
Rick Esselstyn:Right after these words from Planstrom.
Rick Esselstyn:I have been knee deep in the plant based world for well over two decades and I love how the plant based base is full of so many amazing people with energy, a zest for life and a treasure trove of knowledge that you just can't resist.
Rick Esselstyn:Dr.
Rick Esselstyn:Christy Funk and Chrissy Roth are two of these gems and I have a special treat for you during this Breast Cancer Awareness Month.
Rick Esselstyn:As many of you know, Dr.
Rick Esselstyn:Christy Funk is a well known breast cancer and plant based advocate in the LA area.
Rick Esselstyn:She and Chrissy Roth, who is a physical therapist, a cycling instructor and a fellow plant based advocate, they get together and cook frequently on Dr.
Rick Esselstyn:Funk's Pink Lotus Power Up YouTube channel, which I'll be sure to link to in today's show notes.
Rick Esselstyn:They came together a few months ago for our annual Plan Stock Celebration and spent over an hour with me cooking tofu ricotta, a gorgeous lasagna and a super simple veggie salad.
Rick Esselstyn:But I also got to ask them questions about their lives, their work, and to bring the good news about plants to as many people as possible.
Rick Esselstyn:And because we are highlighting Breast Cancer Awareness Month, I wanted to share this interview because Dr.
Rick Esselstyn:Funk answers so many questions that I had about risk factors, the causes of cancer, and lifestyle interventions that we can employ to ensure many years of healthy living.
Rick Esselstyn:It's a really fun and delicious demo, but it's also super informative, so I wanted you to hear it and also potentially watch it now because they're cooking.
Rick Esselstyn:Throughout this episode, you're going to hear some background noise and descriptions of what they're doing.
Rick Esselstyn:I would highly encourage you to watch the episode.
Rick Esselstyn:I'll drop the YouTube link and the recipes in the show notes of today's episode, but I just know you're going to gobble it up.
Christy Funk:Chrissy Roth and Dr.
Christy Funk: Kristy Funk, welcome to plans: Christy Funk:So fantastic to have you guys be part of this year's Rockstar lineup.
Christy Funk:And you know, you guys, you guys are impressive on a number of levels.
Christy Funk:But firstly, let me say it is like, what is it, 7:15am in California right now?
Chrissy Roth:Yeah, it's a little rough, right?
Chrissy Roth:Not gonna lie this early.
Chrissy Roth:But we don't have like a pile of mushrooms in front of us.
Dr. Christie:We have our pcrm, mushroom coffee, eat more plants.
Dr. Christie:And then my favorite mug of all time, it says, we are not ingredients.
Dr. Christie:And it has these four little animals.
Dr. Christie:Ethan, when he was 6, bought me this with his own money for Christmas.
Chrissy Roth:That's so sweet.
Christy Funk:And for those that don't know who Ethan is, that's one of your sons.
Dr. Christie:That's one of my triplet sons who are now 15.
Christy Funk:Wow.
Christy Funk:Wow.
Christy Funk:I like that.
Chrissy Roth:She always goes big.
Chrissy Roth:She's like, I'm not gonna have one baby.
Chrissy Roth:I think I'll have three.
Chrissy Roth:This is just how she rolls.
Dr. Christie:I just don't have time for three pregnancies.
Christy Funk:Now, for those that don't know Chrissy and Dr.
Christy Funk:Christie, I want you to know that looking in the, in the black with the cut off sleeves, you've got.
Christy Funk:What do you call that shirt you're wearing?
Christy Funk:Chrissy.
Christy Funk:Yeah.
Christy Funk:So that's Chrissy on the left and that's Dr.
Christy Funk:Christie on the right.
Christy Funk:For those that don't know, Chrissy Roth has been on the Plan Strong podcast twice.
Christy Funk:The first time was episode number four.
Christy Funk:We were just getting started.
Christy Funk:We came out to your house, you and your husband, jd.
Christy Funk:For those that don't know, your husband was the kind of what, the founder and the creator of the Biggest Loser.
Chrissy Roth:He was.
Chrissy Roth:Yeah, right.
Chrissy Roth:And transformational television shows.
Christy Funk:Yeah, yeah, yeah.
Christy Funk:And you were the one to get him to transform along with your family to whole food plant based.
Christy Funk:Right, Absolutely.
Chrissy Roth:Yep.
Chrissy Roth:That's exactly right.
Chrissy Roth:And that was about, I don't know, 14 or 15 years ago.
Chrissy Roth:It's been a long time now.
Christy Funk:Yeah, yeah.
Christy Funk:You guys are like you're old guard now in the movement.
Chrissy Roth:We are for sure.
Christy Funk:And then you were also on episode 124, which I think you guys appeared in one of the plan stock episodes.
Christy Funk:And that may have been a replay of that.
Christy Funk:And then of course, we've got Dr.
Christy Funk:Christy Funk.
Christy Funk:Christy and Christy.
Christy Funk:Wow.
Christy Funk:It's so close.
Christy Funk:It's incredible.
Dr. Christie:People often think we're sisters and we're like, yes, our mom couldn't think of a different name variations of Christine.
Chrissy Roth:And Christie.
Chrissy Roth:And that'll never be confusing.
Christy Funk:Doctor, doctor, doctor, doctor.
Christy Funk:But Dr.
Christy Funk:Christie, you have appeared three times.
Christy Funk:You were episode number 65, episode 114, and then 172.
Christy Funk:And for those that haven't had the privilege of listening to any of those, Dr.
Christy Funk:Christie is the author of Breasts the Owner's Manual.
Christy Funk:And it is absolutely brilliant.
Christy Funk:And so Wonderful.
Christy Funk:Yeah.
Christy Funk:And now you guys.
Christy Funk:And then you guys.
Christy Funk:How did you guys, like, hook up and become friends?
Chrissy Roth:So I was teaching this spin event.
Chrissy Roth:I taught spin forever, and I was teaching the spin event, like, 400 bikes on the Manhattan beach pier and or down by the Manhattan beach pier.
Chrissy Roth:I was one of the lead instructors, and she was a doctor to one of my really good friends.
Chrissy Roth:She was her surgeon.
Chrissy Roth:She did her breast mastectomy, and she's like, you know, you need to meet my friend Christie, and maybe she can ride with you.
Chrissy Roth:Because I needed, like, a cool.
Chrissy Roth:A rider to ride with me, and she rode with me.
Chrissy Roth:And then, like, I think we were like, we should get together next weekend with our families.
Chrissy Roth:And we got together, and we played football on the beach, and we just, like.
Chrissy Roth:And that was it.
Chrissy Roth:Like, it was like, fast friends after that.
Chrissy Roth:Fast friends.
Dr. Christie:That was 10 years ago.
Chrissy Roth:Yeah, about 10 years ago.
Christy Funk:Wow.
Christy Funk:And then when did you decide to launch your Cooking Live with Christie and Dr.
Christy Funk:Christie?
Dr. Christie:We started that about 18 months ago.
Dr. Christie:So it's called Cook Live with Christy and Dr.
Dr. Christie:Christie.
Dr. Christie:And we just do a very similar setup to this, but we have five cameras going on.
Dr. Christie:It's really kind of a fun show that my husband creates behind the scenes.
Dr. Christie:And our focus is obviously entirely plant based, but then to spotlight ingredients and dig a little deeper into studies and research.
Dr. Christie:And why.
Dr. Christie:Why mushrooms?
Dr. Christie:Why is it okay to eat soy?
Dr. Christie:Why whole grains?
Dr. Christie:You know, so we talk a little bit about that.
Dr. Christie:We'll debunk myths, and that's our questions live.
Chrissy Roth:So we, you know, we're taking questions from people, and it's pretty fun.
Chrissy Roth:Well, and we always have fun together, so it's a good excuse.
Dr. Christie:We have a great time.
Christy Funk:Just a little.
Christy Funk:A little behind the scenes.
Christy Funk:So we were getting everything set up this morning, and all of a sudden, we noticed a ladder in the background.
Christy Funk:So these two are out there moving this ladder, having an absolute ball.
Chrissy Roth:I said to her, jd, Like, JD and I, our biggest fights I've ever had with my husband was moving things.
Chrissy Roth:He's like, can you help me move this table?
Chrissy Roth:And, yeah, I'm gonna work out and stuff, but, like, I'll go to lift the table.
Chrissy Roth:And I'm, like, barely hanging on to it.
Dr. Christie:And this was a ladder, like, from here to heaven.
Dr. Christie:So it's very long.
Dr. Christie:And she was not understanding that we needed counterbalance.
Chrissy Roth:And she's being so.
Chrissy Roth:She's like, oh, maybe if you move a little to the right.
Chrissy Roth:Meanwhile, the ladder's about to fall on her head.
Dr. Christie:Yeah, I had A whole vision of it crashing through the sword.
Christy Funk:No.
Christy Funk:Yeah.
Christy Funk:So was.
Christy Funk:Was there.
Christy Funk:Was.
Christy Funk:Did the tensions get high during that process?
Dr. Christie:No, no.
Dr. Christie:Always peace in love.
Christy Funk:Oh, good.
Christy Funk:We love that.
Christy Funk:Well, you.
Christy Funk:You guys.
Christy Funk:So I've invited you to be part of our Rockstar Chef lineup, and you're going to be cooking some recipes for us today.
Christy Funk:What are those recipes we are going to make?
Chrissy Roth:I make this.
Chrissy Roth:I've been making this lasagna for years and years.
Chrissy Roth:I kind of just came up with this tofu ricotta recipe that I love, and I make it all the time.
Chrissy Roth:So we're going to make, like, a tofu ricotta first, which is going to go in the lasagna, but we'll kind of show it to you because you can use it and you make it, too.
Chrissy Roth:I do, yeah, yeah.
Chrissy Roth:And you can use it on.
Chrissy Roth:In, like, stuffed shells.
Chrissy Roth:You can use it on a cracker with some tomatoes.
Chrissy Roth:You know, it's like ricotta cheese.
Chrissy Roth:It's delicious, and it's very satisfying.
Chrissy Roth:And it's so healthy because it's like tofu, nutritional yeast, lemon juice.
Chrissy Roth:But when you blend it all together and especially when you bake it, it takes on that consistency of baked ricotta.
Chrissy Roth:It's so good.
Dr. Christie:One of the things I love about the lasagna, though, is the marinara sauce.
Dr. Christie:Today, we're sauteing and putting the veggies in.
Dr. Christie:But you should know that this is, like, the most masterful of all recipes to hide as many veggies as you want in blended, pureed form.
Dr. Christie:Children, adults that grew up as picky children and never lost the pickiness, they all have no idea.
Dr. Christie:There was actually a study looking at, like, hidden vegetable techniques, and people consumed 4.5 more vegetables using the hidden technique and reported out no difference in, like, how much they found the food delightful and delicious.
Dr. Christie:So there was no suffering in taste because of the veggies.
Dr. Christie:And over the course of the next month, they ate about 400 fewer calories per day when they were eating hidden.
Chrissy Roth:Veggies, because they're getting all that fiber.
Chrissy Roth:They don't even know it.
Chrissy Roth:Exactly.
Christy Funk:And something.
Christy Funk:And it's almost like.
Christy Funk:It's almost like the smoothie trick where you put the vegetables in the smoothie.
Christy Funk:Right.
Christy Funk:But this time you're doing it in the lasagnas.
Dr. Christie:Exactly.
Dr. Christie:In the sauce.
Dr. Christie:So one time I got a little overzealous, and I put so much zucchini that the sauce was basically a brown color because the bread and the green just made, like, this muddy brown, and it did not Fool.
Chrissy Roth:Justin.
Dr. Christie:He was like, what is this?
Dr. Christie:What is wrong with this sauce?
Chrissy Roth:I know I've been accused of doing that a lot.
Chrissy Roth:Like, you try to, like make something a little healthier.
Chrissy Roth:Like I used to make this banana bread and it started with like just a very typical recipe.
Chrissy Roth:Yeah.
Chrissy Roth:And then I started cutting down the sugar, adding some, you know, applesauce.
Chrissy Roth:Then I started adding flax.
Chrissy Roth:And I was like, I gotta get flax into my family, you know?
Chrissy Roth:So I'm like, flax, flax, flax.
Chrissy Roth:And then this thing, slowly, it turned into a brick.
Chrissy Roth:So I'm like, here's the banana bread.
Chrissy Roth:And I see everybody just kind of turn around and walk away.
Chrissy Roth:I'm like, what do you do?
Chrissy Roth:So you do have.
Chrissy Roth:Yes.
Chrissy Roth:You want to add healthy food, but you also.
Chrissy Roth:It also has to be palatable.
Chrissy Roth:Right?
Christy Funk:Details.
Christy Funk:Oh, yes.
Christy Funk:Well, let me.
Christy Funk:Let me just start by saying.
Christy Funk:So tofu.
Christy Funk:You're using tofu?
Christy Funk:You know, Chrissy, Dr.
Christy Funk:Christie, what do you say to all the women out there, all the men out there that are afraid of soy and tofu because of the estrogen?
Chrissy Roth:Can I give you my one liner and then you'll give the science?
Christy Funk:Yeah.
Chrissy Roth:Okay.
Chrissy Roth:So my one liner is, you should be way more afraid to not eat tofu than eat tofu.
Christy Funk:Oh, that's.
Christy Funk:That.
Christy Funk:That is intriguing.
Dr. Christie:It is.
Chrissy Roth:And she'll tell you why.
Dr. Christie:What, what does she mean?
Dr. Christie:Well, so you're right.
Dr. Christie:So we've got these phytoestrogens, plant based estrogens, predominantly genocide and daidine, that are found in tofu, but also all soy products.
Dr. Christie:So soybeans, edamame, miso, natto, temp.
Dr. Christie:Did I say tempeh?
Dr. Christie:And soy milk.
Chrissy Roth:Right.
Dr. Christie:This is a typical soy milk and tofu are the main ways we consume it.
Dr. Christie:And here's the deal.
Dr. Christie:I.
Dr. Christie:You say, what do we say?
Dr. Christie:I say, I'm so sorry because for 18 years I was an anti tofu person.
Dr. Christie:Whoopsies.
Dr. Christie:I.
Dr. Christie:As a doctor, all I knew was that people, these phytoestrogens existed.
Dr. Christie:So you may not know that 80% of all breast cancer is fed and fueled by estrogen.
Dr. Christie:So I was like, how discriminating do you think this receptor is?
Dr. Christie:It doesn't care if it came from your own ovary or your fat cells, which make estrogen, or horse urine, which is what we get our drug, Prem Pro, from which we don't really use anymore.
Dr. Christie:But anyway, the point is, do you think it cares?
Dr. Christie:Oh, that's just genocide.
Dr. Christie:Come on in, girl.
Dr. Christie:Like, no, it just is gonna make that Cancer grow?
Dr. Christie:Well it did in so I will say there was that they used to graft.
Dr. Christie:I'm against animal experimentation but this happened.
Dr. Christie:So learn from it.
Dr. Christie:The mice were grafted with breast cancers, fed soy and uniformly the tumors grew.
Dr. Christie:So everyone was like that was all I needed to tell women.
Dr. Christie:How much do you love soy lady?
Dr. Christie:Like it's out do almond milk.
Dr. Christie:So what the science started to show was ah, we have two receptors for estrogen in our bodies.
Dr. Christie:Alpha is on the cancer.
Dr. Christie: Beta with: Dr. Christie:And activated beta does a few amazing things, one of which is to shut alpha down so it actually becomes anti breast cancer.
Dr. Christie:It's an anti estrogen in the way we think about bad estrogen on cancers.
Dr. Christie:So in point of fact all of the human studies have shown on average a 32% drop in breast cancer occurrence, recurrence and death for high versus low consumers.
Dr. Christie:There's never been a single human study in soy that showed a detriment, an increase in breast cancer.
Dr. Christie:And almost every single one is high, like 25 to 60% drop.
Dr. Christie:I've rarely seen anything just a 10% drop.
Dr. Christie:But everything is a drop.
Dr. Christie:So we were wrong about the receptors, we're wrong about all products.
Dr. Christie:And so I just make sure it's organic and at the very least non gmo.
Dr. Christie:GMO soy is so dumped on with glyphosate.
Dr. Christie:That glyphosate potentiates breast cancer in its own right.
Dr. Christie:Never non gmo.
Chrissy Roth:And what about in men?
Dr. Christie:No, I'm sorry, never.
Dr. Christie:You know what I mean?
Dr. Christie:And never do.
Chrissy Roth:So also a lot of men and I know it's like rampant on the Internet again these, you know, these man boobs.
Chrissy Roth:Yeah.
Chrissy Roth:The influencers are oh right, yeah.
Chrissy Roth:I can't eat soy because of the man boobs.
Chrissy Roth:So.
Dr. Christie:So that's not true.
Chrissy Roth:Dispel that as well.
Dr. Christie:Yeah.
Dr. Christie:Dr.
Dr. Christie: eta analysis that came out in: Dr. Christie:It wasn't just focused on breast cancer, it was all of it.
Dr. Christie:Ovulation in women, semen levels in men, little man boobs, which people like me call gynecomastia.
Dr. Christie:Then it also looked at endocrine disruption.
Dr. Christie:People say they have thyroid problems, can't have soy.
Dr. Christie:And what they concluded with this 417 powered study was that there's absolutely no endocrine disruption with the consumption of soy.
Christy Funk:Isn't that something else?
Christy Funk:So it Actually can regulate the hormonally active compounds in our bodies.
Christy Funk:And, Christy, how do you.
Christy Funk:Do you dream about these numbers and stats and studies?
Christy Funk:How do you, like, recite them like that?
Christy Funk:I mean, do you practice them when you're on the spin bike?
Christy Funk:I mean, that's remarkable.
Dr. Christie:I think about the studies a lot.
Dr. Christie:I may dream about them.
Chrissy Roth:It could be true.
Chrissy Roth:I lecture a lot.
Dr. Christie:I lecture a lot.
Dr. Christie:And some of these are just factoids that have become.
Chrissy Roth:She can also read something and then spit the stats out, like, two days later.
Christy Funk:Did you major in mathematics or something?
Dr. Christie:No, that was my lowest grade of all time at Stanford was in economics.
Dr. Christie:Not that that's math, but it's like, you know, I did not understand.
Dr. Christie:And my husband says that 30 years later, I still do not understand.
Christy Funk:Wow.
Christy Funk:It's certainly impressive.
Christy Funk:Hey, so, Christy.
Christy Funk:I know, Christy, what were you slicing there?
Christy Funk:Was that like.
Chrissy Roth:Oh, it's zucchini.
Chrissy Roth:Yeah.
Chrissy Roth:I was like, talking and slicing.
Chrissy Roth:It's just zucchini.
Christy Funk:Yeah.
Christy Funk:And is that going into.
Christy Funk:What's that going into?
Chrissy Roth:It's going into the lasagna.
Dr. Christie:We've been pressing tofu without you knowing it.
Chrissy Roth:Yes.
Dr. Christie:So I'm going to pour the water out.
Chrissy Roth:Yeah.
Chrissy Roth:And we're going to throw that in the food processor and we're going to make our yummy tofu ricotta.
Christy Funk:So you've been pressing tofu.
Christy Funk:Why are you impressing tofu?
Christy Funk:Why don't you get, like, a super extra firm, high protein tofu that's like a brick?
Chrissy Roth:When you send your son to the store and you ask him to get that one, sometimes they come home with a different one.
Dr. Christie:But normally we get this super firm, organic one from Trader Joe's.
Chrissy Roth:That is a trick.
Chrissy Roth:Love that.
Chrissy Roth:Sometimes your son comes home and he's.
Chrissy Roth:You know what?
Chrissy Roth:I'm not gonna look a gift horse in the mouth.
Chrissy Roth:Yeah.
Chrissy Roth:Send my son out shopping.
Chrissy Roth:And he says, yeah, I'll do it for you.
Dr. Christie:And he came back without zucchini, I might add.
Chrissy Roth:Yes.
Chrissy Roth:That was me.
Chrissy Roth:Oh, with you.
Chrissy Roth:That was me.
Dr. Christie:Do we want two blocks?
Chrissy Roth:We probably do.
Chrissy Roth:Okay.
Christy Funk:Yeah.
Chrissy Roth:Okay, so we'll.
Chrissy Roth:No.
Christy Funk:Did you say.
Christy Funk:Are you gonna wear gloves?
Christy Funk:Is that what you said?
Chrissy Roth:No, no, no.
Chrissy Roth:Yeah, you.
Chrissy Roth:Yeah, let's do it.
Chrissy Roth:Because in three days.
Chrissy Roth:Are you taking this with you?
Dr. Christie:I'm taking this with you.
Chrissy Roth:Okay.
Dr. Christie:Yeah.
Chrissy Roth:The lasagna is getting frozen and then going on an RV trip.
Chrissy Roth:This is on your travels.
Chrissy Roth:Traveling lasagna.
Chrissy Roth:So we're gonna do a quick press with this one.
Chrissy Roth:We're just gonna Squeeze this one out.
Chrissy Roth:Sorry.
Chrissy Roth:Sorry.
Chrissy Roth:Rip.
Chrissy Roth:What you say?
Christy Funk:No, no, I was gonna say that it looks like a lot of those products that you've purchased there are from Trader Joe's.
Chrissy Roth:Yeah, we're big Trader Joe's fans.
Chrissy Roth:Yeah.
Chrissy Roth:I would say that you get a lot of things at Trader Joe's.
Christy Funk:Yeah.
Christy Funk:All right, so what's the first thing we're going to be creating?
Dr. Christie:Okay, we're gonna make the ricotta, but before we create it, you're going to take your whole wheat lasagna noodles and put hot water over them, and then just ignore them until it's time to assemble.
Dr. Christie:What am I just softening up the wheat?
Dr. Christie:Because I will never boil them.
Dr. Christie:That's a waste of time, and they stick together, and I can't figure it out.
Dr. Christie:And then I found out you don't need to ever boil lasagna.
Dr. Christie:It usually says no boil noodle.
Dr. Christie:You don't need those.
Dr. Christie:Any.
Dr. Christie:Any whole grain lasagna noodle that you're using does not need to be boiled.
Chrissy Roth:You just have to.
Dr. Christie:Just transformed your life.
Chrissy Roth:You're welcome.
Chrissy Roth:Yeah, you don't.
Chrissy Roth:You have.
Chrissy Roth:The funny thing is, you probably don't even have to soak it, but it's safer to soak it because sometimes they end up a little, like, chewy.
Chrissy Roth:You don't want that.
Chrissy Roth:And the vegetables, too.
Chrissy Roth:You can put the vegetables straight in there, but they're much better if you broth saute them first.
Dr. Christie:So we're gonna do that.
Chrissy Roth:Oh, no, I tried that, and it.
Dr. Christie:Was awful, and no one ate it.
Chrissy Roth:Yeah, no, I know.
Chrissy Roth:They're too hard.
Chrissy Roth:You have to.
Chrissy Roth:You have to do it for too long.
Chrissy Roth:It depends what veggies you can do.
Chrissy Roth:Well, you can do it if you grate the veggies.
Dr. Christie:Okay.
Chrissy Roth:But you don't want to do it with planks of veggies, so.
Chrissy Roth:All right, well, let's go ahead and make this.
Christy Funk:Christy.
Christy Funk:Christy, I do need to let you know that in the.
Christy Funk: Cookbook from: Christy Funk:I use the same technique where you just let it cook in the sauce.
Christy Funk:Yes, yes.
Chrissy Roth:It's easier.
Christy Funk:It is such a smart move.
Christy Funk:So who's the.
Christy Funk:Who's.
Christy Funk:Who is.
Christy Funk:Is one of you the better cook, or you both can.
Christy Funk:Oh, we're real talented.
Dr. Christie:But she's better.
Chrissy Roth:But she's really.
Chrissy Roth:I mean, you've come along so much.
Dr. Christie:Your mastectomies are in.
Chrissy Roth:Yeah, my mastectomies.
Chrissy Roth:They're really messy.
Chrissy Roth:No, I do not do that.
Chrissy Roth:I am a physical therapist, so I.
Chrissy Roth:I know a little about.
Chrissy Roth:A little more about science and the body than the average person, I would say, definitely.
Chrissy Roth:But, yeah, I'm not going to be doing surgery anytime soon.
Christy Funk:All right, talk to me, Talk to me, Chrissy.
Christy Funk:You're making some moves here, and I don't know what you're doing.
Chrissy Roth:Okay, so I'm putting the.
Chrissy Roth:And you guys have the recipe, right?
Chrissy Roth:The rest of the recipe?
Christy Funk:We do, absolutely.
Chrissy Roth:Okay, so I'm putting two blocks of tofu.
Chrissy Roth:I put half a cup of nutritional yeast.
Dr. Christie:You already got it.
Chrissy Roth:Okay.
Chrissy Roth:And I'm putting in a tablespoon of lemon juice, some garlic powder.
Dr. Christie:Let's.
Dr. Christie:Let's get into this and.
Chrissy Roth:Yeah, let's get into it.
Christy Funk:Let's just roll up our sleeves.
Christy Funk:There you go.
Chrissy Roth:And some salt.
Chrissy Roth:And Christie uses the salt that is.
Chrissy Roth:It's like potassium.
Chrissy Roth:It's potassium chloride salt.
Chrissy Roth:So it's not.
Chrissy Roth:There's no sodium.
Chrissy Roth:And I know you're not a salt fan, Rick, so sticking with the potassium chloride.
Chrissy Roth:But I'm.
Christy Funk:Wait, I'm fascinated with this.
Christy Funk:No, salt.
Christy Funk:Salt.
Christy Funk:So what.
Christy Funk:Is it a brand or what?
Christy Funk:Can you tell me about it?
Chrissy Roth:Oh, yes.
Chrissy Roth:Here, you take.
Dr. Christie:Let me put the camera down because I.
Dr. Christie:And let me show it to you.
Dr. Christie:And I had five different brands, and I did taste tests.
Dr. Christie:I had more.
Dr. Christie:I did five different potassium fluorides.
Dr. Christie:I think it's just the same.
Chrissy Roth:Basil and oregano in here, just so you don't miss that.
Christy Funk:Okay.
Christy Funk:Okay.
Christy Funk:So it's called Morton's Salt Substitute.
Christy Funk:And does it taste just like.
Christy Funk:Does it have the same effect as salt?
Dr. Christie:It has the same effect as salt.
Dr. Christie:You just use the same amount.
Dr. Christie:So if the recipe calls for half a teaspoon, that's what you use.
Dr. Christie:And it.
Dr. Christie:In the beginning, you'll notice it's not quite as salty, but then your taste buds adjust, and within two weeks, my husband, who puts salt on way too much of everything, just only uses this and doesn't miss real salt at all.
Christy Funk:And it's.
Christy Funk:And it's.
Christy Funk:Instead, it's potassium chloride, you said?
Dr. Christie:Yes.
Christy Funk:Wow.
Dr. Christie:Sodium chloride.
Dr. Christie:So you're missing out on the sodium, which is the thing that causes hypertension and endothelial damage, as your dad would wax on about.
Dr. Christie:So, yes.
Chrissy Roth:Okay, so this is our tofu ricotta, which took me all of two seconds to make.
Chrissy Roth:And it has, like, a nutty, cheesy flavor from the nooch.
Chrissy Roth:And it has the.
Chrissy Roth:The salt and it has the herbs, and you can put fresh herbs, but I We did dried herbs and this can go on a cracker with some roasted tomatoes.
Chrissy Roth:It.
Chrissy Roth:I love stuffing it in shells, like making stuffed shells.
Chrissy Roth:Anything that calls for ricotta.
Chrissy Roth:This is your, this is your go.
Dr. Christie:To see how fast that was.
Chrissy Roth:Yeah, you want to try it early.
Christy Funk:And how much lemon juice was in there?
Chrissy Roth:I put a tablespoon and then you taste it and you can always add more nutritional.
Dr. Christie:Yeast is interesting.
Dr. Christie:It actually has quite a bit of fiber.
Dr. Christie:There's 3 grams of fiber per tablespoon and obviously it's a source of B12 for US plant based folk.
Dr. Christie:But I just always supplement.
Dr. Christie:I'm not going to leave it to the chance of enough nutritional yeast in a given day.
Dr. Christie:So always take your B12.
Dr. Christie:But there is B12 in there.
Chrissy Roth:I will too say, oh, sorry, go for it.
Chrissy Roth:If I make this to go on crackers, I usually sneak in a tablespoon or two.
Chrissy Roth:I'll only use one block.
Chrissy Roth:We're making a huge lasagna.
Chrissy Roth:But I'll sneak in a tablespoon or two of hummus.
Chrissy Roth:If I'm doing it, you know, eating it raw versus cooking it in something.
Chrissy Roth:You can also put hummus in it and cook it.
Dr. Christie:The tahini and hummus makes it like a richer.
Chrissy Roth:Yeah, it makes it a little more umami.
Dr. Christie:Yeah.
Chrissy Roth:But yeah, I usually do it without.
Chrissy Roth:But you can, you can try it.
Chrissy Roth:You can play around and add some hummus and see if you like it better.
Chrissy Roth:And don't blend it too much.
Chrissy Roth:You don't want it liquefied, you just want it pulsed so it's, you know, like ricotta consistency.
Dr. Christie:Not.
Christy Funk:Do you have a, do you have a food processor of choice that you guys have in your kitchens?
Dr. Christie:Oh, we do this Cuisinart.
Chrissy Roth:Yeah, Cuisinart, I believe.
Chrissy Roth:I think I have a Cuisinart.
Dr. Christie:Yeah.
Chrissy Roth:But there's so many different levels of food processor and so many different attachments.
Chrissy Roth:So you want to figure out like, am I just using it like this all the time or I'm just pulsing things in there or am I going to use it to do vegetables, you know, slice, because it's great.
Chrissy Roth:They usually have like an upper attachment where you can grate things and you can slice things and it's really easy if you're doing a lot.
Chrissy Roth:So it just depends who's.
Christy Funk:For those that have not followed you guys on Cook Live with Chrissy and Dr.
Christy Funk:Christie.
Christy Funk:Whose kitchen are we in right now?
Dr. Christie:This is my kitchen.
Dr. Christie:This is my kids on the fridge.
Chrissy Roth:My kids are older than her.
Christy Funk:Kids love it.
Christy Funk:Dr.
Christy Funk:Christie, two years ago, when you were part of plan stock, you had just appeared on the Rachel ratio with your, like, four point plan, and you had a food of the year back then.
Christy Funk:And I don't know if you remember what it was, but it was mushrooms, was it not?
Christy Funk:It was absolutely mushrooms.
Christy Funk:And you specifically said that your.
Christy Funk:Your mushroom of choice at the time was the white button because of its capacity, the lower estrogen levels.
Dr. Christie:Right.
Christy Funk:Go ahead.
Dr. Christie:The winner.
Dr. Christie:So what it is is it's an aromatase inhibitor.
Dr. Christie:Aromatase is an enzyme that sits around in your fat cells, and all day long it's like, give me some of that adrenal gland juice, which it gets in the form of androgene dione and testosterone, turns it into estrogen, and now, voila, you're fueling cancer.
Dr. Christie:So it turns out that as an aromatase inhibitor, high versus low mushroom consumers have in different studies between, like, a 25 and 65% drop in breast cancer.
Dr. Christie:There was this one particular study in Asian women who eat more white mushrooms and drink more green tea.
Dr. Christie:So they had a 65% drop for eating the equivalent of a half of a white button mushroom a day.
Dr. Christie:Like the size of the tip of your thumb a day, 65% drops.
Dr. Christie:When they had three cups of green tea a day to boot, in addition to mushrooms, it was like an 87% drop.
Chrissy Roth:So, wow.
Christy Funk:Shroom it up.
Christy Funk:So that.
Christy Funk:I mean, that was two years ago.
Christy Funk: ou have a food of the year in: Dr. Christie:Oh, gosh, this is putting me on the spot.
Dr. Christie:What would it be?
Chrissy Roth:What would it be?
Dr. Christie:Gosh, I feel like I have, like, experimented with some new foods.
Dr. Christie:What have we done lately?
Christy Funk:Okay, I can toss out some.
Chrissy Roth:Let us smell that one over.
Christy Funk:So I remember several years ago, we talked about some things.
Christy Funk:I still like to know if you're still hot on them.
Christy Funk:So, for example, we talked about cinnamon.
Dr. Christie:That you were like, okay, cinnamon anti inflammatory spice.
Dr. Christie:I put it every single day into steel cut oats or my famous smoothies.
Dr. Christie:Yep.
Christy Funk:Oh, and then I heard you earlier, Christy, mention flaxseeds.
Christy Funk:You guys still a fan of the flaxseed?
Chrissy Roth:Yeah.
Chrissy Roth:Yeah.
Dr. Christie:One to two tablespoons a day.
Dr. Christie:Flaxseeds have the most awesome anti carcinogenic powers.
Dr. Christie:And their main superpower is that it slows down the division rate of the cancer.
Dr. Christie:So the rate at which it divides is called the Ki67.
Dr. Christie:It's the.
Dr. Christie:The proliferation index.
Dr. Christie:Right.
Dr. Christie:So it's a percentage between 0 and 100.
Dr. Christie:The faster the sucker, the worse it's going to be in terms of outcome and prognosis.
Chrissy Roth:But I will also add that you may want to start slow with the flax, maybe a teaspoon in your smoothie, because my son.
Chrissy Roth:I started putting flax in their smoothies.
Chrissy Roth:I didn't tell them, like, there's flax in your smoothie.
Chrissy Roth:And let's just say in high school, my son was having some issues at school spending more time.
Chrissy Roth:Yeah.
Chrissy Roth:In the bathroom than he wanted to.
Chrissy Roth:And I said, oh, I just started putting flax in your smoothies.
Chrissy Roth:And he was, like, very upset with me.
Chrissy Roth:So go easy.
Chrissy Roth:Start.
Chrissy Roth:Start easy.
Chrissy Roth:And then, you know, keep adding a little bit at a time.
Chrissy Roth:I think that's true of a lot of things.
Chrissy Roth:You know, you don't want to, like, go crazy the first time with something that could.
Chrissy Roth:It's going to change your gut.
Dr. Christie:That could make you unpopular with the ladies.
Chrissy Roth:Exactly.
Christy Funk:Now you guys.
Christy Funk:You guys are slicing and dicing, and we can't see what you're doing.
Chrissy Roth:We were just going to show you.
Chrissy Roth:So normally I would heat this.
Chrissy Roth:There's broth in here.
Chrissy Roth:Normally I would heat it up first, but in the interest of time, we're just throwing this in this pan.
Chrissy Roth:Pan.
Chrissy Roth:And I'm going to broth saute it.
Chrissy Roth:So how do you broth saute?
Chrissy Roth:You put a little broth in the pan, you get a sizzling, and then you add the veggies to it.
Chrissy Roth:And with zucchini, you know, I'm going to toss it around a little bit, but it does.
Chrissy Roth:It ends up caramelizing.
Chrissy Roth:You don't want to put a ton of broth in there and simmer them because then you're simmering them.
Chrissy Roth:Simmering versus sauteing.
Chrissy Roth:We want them.
Chrissy Roth:I like them to come out as if I was using oil.
Dr. Christie:Okay.
Chrissy Roth:So.
Chrissy Roth:So that they're kind of caramelized and brings out the flavor profile of the vegetables a lot more.
Chrissy Roth:So in the perfect world, this would be simmering already.
Chrissy Roth:And then I would add the zucchini probably a little less than this.
Chrissy Roth:And I, you know, but again, in the interest of time, and it's.
Chrissy Roth:It's still going to taste good.
Chrissy Roth:It's going to.
Chrissy Roth:You're going to eat the lasagnas.
Dr. Christie:And I put so much zucchini in there.
Christy Funk:Chrissy.
Christy Funk:Chrissy.
Christy Funk:Is that a caraway pan?
Dr. Christie:It is a caraway pan.
Dr. Christie:These are my pans.
Christy Funk:Oh, yes, that's right.
Dr. Christie:And yeah, so this is pink.
Dr. Christie:I also have a green set that I took camping.
Dr. Christie:Bad idea.
Dr. Christie:Yeah, I took them camping and I destroyed My green set.
Dr. Christie:So I have.
Christy Funk:Yeah.
Christy Funk:You know what I have found is that some of these amazing pans, they don't do well at high heat.
Christy Funk:They like medium or.
Christy Funk:And less.
Dr. Christie:I found that out the expensive way by destroying my green caraway, which I still take camping.
Chrissy Roth:Pans are rough.
Chrissy Roth:You can be really rough on them.
Chrissy Roth:And we are rough.
Chrissy Roth:I'm rough on my pants.
Chrissy Roth:My JD's really rough on them.
Chrissy Roth:He's always like.
Chrissy Roth:I see him with fork.
Chrissy Roth:I'm like, you can't use a fork on that.
Chrissy Roth:So, yeah, you have to be either get really good ones or be prepared to change them out here and there or that aren't nonstick.
Chrissy Roth:Like your good old calon, not calf.
Chrissy Roth:It'll pop in my head.
Dr. Christie:The ptfe.
Dr. Christie:Yeah.
Chrissy Roth:Just like your basic pan that is not non stick.
Chrissy Roth:Yeah.
Dr. Christie:And then you'll have to versus coated.
Chrissy Roth:Like, because the coated ones, I feel like the coating is, like, kind of fragile.
Dr. Christie:Yeah, yeah.
Chrissy Roth:Or you could go really good and get like La Creuset, which are.
Christy Funk:Right.
Chrissy Roth:The OG pans that are amazing.
Christy Funk:Yes.
Chrissy Roth:We're gonna have this going.
Chrissy Roth:We won't stand by it the whole time, but in the.
Chrissy Roth:Again, in the interest of time.
Chrissy Roth:So.
Chrissy Roth:But when you broth saute, you're gonna add a little at a time.
Chrissy Roth:Toss it in the broth as it's simmering, and it'll cook down.
Chrissy Roth:And you just add a little broth at a time.
Chrissy Roth:So it's like kind of the pan's almost drying out, and then you're adding a little more broth.
Chrissy Roth:And I know you know this.
Christy Funk:What are the.
Christy Funk:Yes, but this is great.
Christy Funk:It's always great to kind of, you know, revisit all this.
Christy Funk:What are the different vegetables that you're going to have inside this lasagna?
Chrissy Roth:We're going to have zucchini as we.
Dr. Christie:Have our white buttons and spinach.
Dr. Christie:Because we love cruciferous.
Dr. Christie:That whole kingdom is a must have at every meal.
Chrissy Roth:You know, spinach cooks down.
Chrissy Roth:You can start with enormous thing of spinach.
Chrissy Roth:And then you're like, what happens?
Chrissy Roth:I always wonder how restaurants, like, how.
Dr. Christie:Do they have enough spinach?
Chrissy Roth:How do they have enough spinach?
Chrissy Roth:Because they give you, like, a good serving of spinach.
Chrissy Roth:And I'm like, oh, my gosh.
Chrissy Roth:I know where that started.
Chrissy Roth:I think the whole kitchen is filled with spinach.
Christy Funk:But, Dr.
Christy Funk:Christie, I have to ask you this question because I find it so fascinating if you could rattle off offer us, like, tell me, like, what percent of breast cancer risk is genetic?
Christy Funk:What's the Average age that women get breast cancer.
Christy Funk:Give me these stats because I can't tell you how many women or friends I've talked to just in the last three years where, oh yeah, my wife just had breast cancer, my sister just had breast cancer.
Christy Funk:I'm absolutely stunned and amazed how ubiquitous it seems to be.
Chrissy Roth:It's so ubiquitous.
Dr. Christie: So in: Dr. Christie:So that's why it feels so ubiquitous.
Dr. Christie: You would think that by: Dr. Christie:We would learn and improve.
Dr. Christie:But in fact, the numbers are rising year after year.
Dr. Christie: meta analysis of looking from: Dr. Christie:I think the number one rapid rise was in gallbladder cancer.
Dr. Christie:But in breast specifically, since that's where my focus went, it was a 1% per year rise year after year in women under 50, which I don't know how you digest these stats because you don't maybe probably focus on them, but that's like unprecedented.
Dr. Christie:That is a rapid train toward destruction.
Dr. Christie:It is awful.
Dr. Christie:So in terms of the numbers that you were asking me, the median age of breast cancer in the U.S.
Dr. Christie:so half at and above and half below 62 is where our cancer falls.
Dr. Christie:So 50% of all cancers happen in 62 up, and 50% happen under the age of 62.
Dr. Christie:And in terms of round numbers, we have almost 300,000 invasive cancers happening in the U.S.
Dr. Christie:this year.
Dr. Christie:That is in addition to about 60,000 in situ, stage zero breast cancers.
Dr. Christie:So in total, we're looking at almost 350,000 breast cancers that we have to deal with this year in some capacity, which usually translates into surgery for sure.
Dr. Christie:But then what kind of surgery?
Dr. Christie:Lumpectomy, mastectomy.
Dr. Christie:We do a lot of over treatment, in my opinion.
Dr. Christie:But still, if you're the woman diagnosed, it's alarming, it's frightening, and sometimes we get really extreme with what we suggest to do.
Chrissy Roth:Right?
Dr. Christie:So there's surgery, radiation, chemo, anti estrogen pills, which wreak havoc with everywhere you have estrogen receptors.
Dr. Christie:So yeah, we'd like to block the ones on cancer, but it blocks it everywhere.
Dr. Christie:So, hello, hot flashes, night sweats, insomnia, vaginal dryness, mood swings, itchy skin, thinning hair, divorce.
Dr. Christie:No, divorce isn't actually a direct consequence of the pills, but it's indirect, right?
Dr. Christie:Like people can't feel like not themselves.
Dr. Christie:They get a lot of brain fog.
Dr. Christie:And that's not to mention the other things that then happen with the lack of estrogen to the heart, to the brain, to your bones.
Dr. Christie:It's a horrible thing.
Dr. Christie:So, yep, those are the numbers.
Dr. Christie:When you're.
Dr. Christie:Best question so far today was, what percentage of this is genetic?
Dr. Christie:And here the answer may surprise some people.
Dr. Christie:It's only 5 to 10%.
Christy Funk:Wow.
Christy Funk:About 8.
Dr. Christie:As an average, 8% of all women diagnosed with breast cancer who then test for a gene mutation such as BRCA check 2 PALB2.8% will in fact have inherited a gene mutation from either mom or dad.
Dr. Christie:Which means, conversely, 90 to 95% of all women diagnosed with breast cancer can't blame their parents, can't blame their genetics.
Dr. Christie:And you really don't want to blame fate.
Dr. Christie:Although I have to say, every once in a while, when I have my 27 year old with a breast cancer who hasn't even lived long enough, badly enough to explain the genetic mutations arriving where we are right now, like, that does seem to be inexplicable.
Dr. Christie:But those may be the sensational stories, and they're.
Dr. Christie:They're tragic.
Dr. Christie:I'm not dismissing them.
Dr. Christie:I'm just saying, quantity wise, they are a very, very few percent.
Dr. Christie:Right.
Dr. Christie:So we've got under 5%.
Dr. Christie:Really inexplicable, maybe 5 to 10% over here.
Dr. Christie:Genetic, inherited mutations predispose you.
Dr. Christie:But as we like to say, genes load the gun, but diet and lifestyle pull the trigger a little bit less.
Dr. Christie:True, I want to say, with some of these gene mutations, in other words, they're so wicked, they just don't allow your DNA that gets mutated to get fixed very readily.
Dr. Christie:No matter what you are eating or not eating, doing or not doing, thinking or not thinking, the power in kale just can't undo it.
Dr. Christie:Right.
Christy Funk:Yeah.
Dr. Christie:So here we have, though.
Dr. Christie:We're going to put the muffins.
Dr. Christie:Let's walk and talk.
Chrissy Roth:Yeah, let's walk and talk.
Dr. Christie:Okay, so here's the.
Chrissy Roth:Okay, you see, the broth is sizzling.
Chrissy Roth:Okay.
Chrissy Roth:That's how you broth saute.
Chrissy Roth:There's just a tiny bit in there.
Chrissy Roth:It's like just sliding the bottom of the pan.
Chrissy Roth:Now I'm putting my mushrooms in, and I'm just gonna kind of stand here and toss them around.
Chrissy Roth:All right.
Chrissy Roth:You can see the zucchini is already doing its thing.
Chrissy Roth:It's starting to.
Chrissy Roth:Over here, you can see.
Christy Funk:So, Christy, how important is it to kind of saute the zucchini?
Christy Funk:Would that not saute itself in the zucchini?
Chrissy Roth:No, we both tried it, and it was a big fail for both of us.
Chrissy Roth:It was just hard.
Chrissy Roth:You know, when you're biting into lasagna, you want it to be like, nice.
Chrissy Roth:Do you want that mouth feel?
Chrissy Roth:It's like, kind of like soft and it's squishy, and it's not.
Chrissy Roth:You don't want to be biting into something in lasagna.
Chrissy Roth:Yeah.
Chrissy Roth:Go like, oh, what's that?
Dr. Christie:Zucchini.
Chrissy Roth:And we both experienced that.
Chrissy Roth:If you grate it, it's a different story.
Chrissy Roth:I've grated it before and it was fine.
Chrissy Roth:But if you're doing planks, which I prefer because I like, in the lasagna, you can see it.
Chrissy Roth:You serve it to someone, they can see the nice, soft.
Chrissy Roth:So that's.
Dr. Christie:I prefer that.
Chrissy Roth:And in which case, yes, I definitely recommend sauteing it first.
Chrissy Roth:And now you have the mushrooms, and you can see that it's cooking off.
Chrissy Roth:The broth is cooking off.
Chrissy Roth:And these guys are going to revisit them.
Chrissy Roth:You don't have to.
Chrissy Roth:I mean, you can saute them the whole time.
Chrissy Roth:Mushrooms also lose a lot of their own liquid, so they kind of sweat it out a little bit.
Chrissy Roth:So you don't have to add a lot of broths and mushrooms.
Christy Funk:But let me ask you this.
Christy Funk:I'm getting ahead of myself, but do you have a whole layer of the ricotta in there or do you just put in clumps on the top?
Christy Funk:How do you do?
Chrissy Roth:I do layers, so you'll see.
Chrissy Roth:But we layer sauce on the pan first.
Chrissy Roth:On the lasagna pan.
Chrissy Roth:Oh, we're going to use that pan.
Chrissy Roth:Okay, got you.
Chrissy Roth:So you do sauce and then you do.
Chrissy Roth:Then I do a layer of the ricotta, then I do a layer of the vegetables, and then more sauce and a noodle.
Chrissy Roth:And then I layer again because I like spreading ricotta on the noodles because it spreads easier.
Chrissy Roth:Because you have a hard surface.
Chrissy Roth:You have a hard surface?
Chrissy Roth:Yeah.
Chrissy Roth:You can do clumps, but I don't know.
Chrissy Roth:That's just the way I do it.
Chrissy Roth:Everybody, you can experiment in and play around, but I like every bite to have that tofu ricotta.
Chrissy Roth:Cause it's so good, I don't wanna have to be searching for.
Dr. Christie:The clumps on top are decorative.
Chrissy Roth:Yeah, those are decorative.
Chrissy Roth:Yeah.
Dr. Christie:I finish it.
Christy Funk:Okay.
Christy Funk:Okay.
Christy Funk:Got it.
Christy Funk:Yep.
Christy Funk:All right, now, so what's the game plan now?
Christy Funk:Are we waiting for this stuff to cook?
Dr. Christie:We are.
Dr. Christie:So we're making celery salad, are we?
Chrissy Roth:Yeah, we're gonna make a celery salad.
Chrissy Roth:And, Rip, why don't you tell the celery salad story?
Christy Funk:Okay.
Christy Funk:Okay.
Christy Funk: of the Plan Strong podcast in: Christy Funk:Let me make you guys dinner.
Christy Funk:And so she made dinner for me and the whole crew.
Christy Funk:I think I had four people with me, and she made the most incredible dinner.
Christy Funk:I remember a lentil soup that was die for.
Christy Funk:And then the thing.
Christy Funk:And then I think you had another dish or two.
Christy Funk:But the thing that was most remarkable in its simplicity and its flavor profile and taste was a celery salad.
Christy Funk:I'm like, you got to be kidding me.
Christy Funk:A celery salad?
Christy Funk:And everybody was wiped out.
Christy Funk:Impressed by it.
Christy Funk:Is that.
Christy Funk:Is that the story that you remember?
Chrissy Roth:Yeah, that is.
Chrissy Roth:That is.
Chrissy Roth:And the funny thing about that is, the funny thing about that salad was I had never made that before.
Chrissy Roth:And JD Said, oh, Rip's coming over with one of his producers.
Chrissy Roth:And then you guys all walked in, and it wasn't just, you know, there were like, a bunch of you.
Chrissy Roth:And luckily, I had made a huge pot of lentil soup, so I was like, okay, but I can't just serve that.
Chrissy Roth:Like, there's not gonna be enough for everybody to have seconds of the soup, so I need to make something else.
Chrissy Roth:I started running through my kitchen.
Chrissy Roth:I'm like, okay, I have celery, I have lemons, I have smoked almonds, and I have dates.
Chrissy Roth:All right, that'll be good because you have the smoky and the sweet and the celery.
Chrissy Roth:And I'm like, so I made it and I tasted.
Chrissy Roth:I was like, oh, it's pretty good.
Chrissy Roth:And then luckily you loved it, So I was so happy.
Chrissy Roth:And we were able to feed everybody, which made me really happy, because that's like, that's one of my worst nightmares is, like, not having enough food for people.
Chrissy Roth:Hungry people.
Chrissy Roth:Right?
Chrissy Roth:You guys are working hard.
Chrissy Roth:You're traveling around.
Chrissy Roth:I was like, so anyway, it worked out fine, but it was.
Chrissy Roth:I was definitely sweating it a little bit.
Chrissy Roth:So as Chris, as you can see, Christie's chopping the celery, and, you know, she's cutting it into pretty small bite sized pieces, so you're not, like, chomping on celery incessantly.
Chrissy Roth:And then we have some smoked almonds, which add a lot of that smoky flavor.
Chrissy Roth:And I like to really chop them fine, even to, like, where there's a little powder, because you don't use as many nuts.
Christy Funk:And I know do you buy the almonds smoked or do you smoke them yourself?
Christy Funk:How do you.
Christy Funk:How does that work?
Chrissy Roth:Yeah, you buy them smoked.
Chrissy Roth:They have them at Trader Joe's.
Chrissy Roth:They have them at Whole Foods.
Chrissy Roth:And, you know, there's nothing but smoky flavor and a little salt.
Chrissy Roth:And we don't add a lot of salt to the salad, so we'll take it in the almonds.
Christy Funk:And then what do you do with your dates?
Christy Funk:How do you.
Christy Funk:How do you cut those up?
Chrissy Roth:Those also.
Chrissy Roth:I cut them really small.
Chrissy Roth:I half them and then like little slices.
Chrissy Roth:These are pitted.
Chrissy Roth:Yeah.
Chrissy Roth:Why don't you show.
Chrissy Roth:All right.
Christy Funk:And then when you're cutting them up, I'm sure it hangs onto the knife and you gotta get all.
Chrissy Roth:Yeah, okay.
Chrissy Roth:It's just here.
Chrissy Roth:I do that and then.
Chrissy Roth:And you know, you always have to double check your dates.
Chrissy Roth:Even if they're pitted occasionally, there's some pits in there.
Chrissy Roth:And that's the last thing you want to serve to someone and have them break their teeth at your dinner.
Chrissy Roth:So there's also sometime that little end cap on the dates that's really tough.
Chrissy Roth:Like you can't chew it.
Chrissy Roth:And that ends up.
Chrissy Roth:If that ends up in a food processor, it's a really big hassle because, you know, if it ends up in a blender because then you're.
Chrissy Roth:You're drinking a smoothie and you keep getting all these little pits and it's not fun.
Chrissy Roth:So do.
Chrissy Roth:Do be.
Chrissy Roth:Do take care if you're a new.
Chrissy Roth:New to dates.
Chrissy Roth:Take care when you're.
Chrissy Roth:You're chopping them to make sure that all the pits are out.
Chrissy Roth:So should we check that again?
Chrissy Roth:Is it.
Chrissy Roth:Is it looking different?
Chrissy Roth:Looking good.
Chrissy Roth:Okay, it's looking good.
Chrissy Roth:All right, so mushrooms are really.
Chrissy Roth:They're like getting.
Dr. Christie:They're very juicy mushrooms.
Dr. Christie:So there's a lot of.
Chrissy Roth:Okay.
Chrissy Roth:Yeah, we're not going to add any more broth.
Dr. Christie:Yeah.
Dr. Christie:So you can see how we've got a lot of moisture happening coming out of these shrooms, these anti cancer mushrooms.
Dr. Christie:And then I just added a little bit more broth to the zucchini because it was starting to stick to the bottom of the pan.
Chrissy Roth:I like that.
Chrissy Roth:I like it to get, like a little sticky.
Chrissy Roth:That's.
Chrissy Roth:That's the sweet spot there, you know.
Christy Funk:Hey, Dr.
Christy Funk:Christy.
Dr. Christie:Yeah.
Christy Funk:I want to ask you, what are the three big priorities in your life?
Dr. Christie:God.
Christy Funk:Yep.
Dr. Christie:Family.
Christy Funk:Yeah.
Dr. Christie:And killing cancer.
Christy Funk:Kicking cancer's ass.
Chrissy Roth:Yeah.
Chrissy Roth:All right.
Christy Funk:All right.
Christy Funk:So, yeah, you guys, we're getting after it.
Dr. Christie:Celery date over here.
Dr. Christie:So I'm Chopping the celery.
Dr. Christie:My patient has this family that's made knives in Germany forever, I think.
Dr. Christie:And this.
Dr. Christie:She gave me two knives from their set.
Dr. Christie:It's called Messermeister.
Dr. Christie:Oh, yeah, Messermeister from Germany.
Dr. Christie:This is the Oliva Elite.
Dr. Christie:And this knife can cut, let me tell you.
Dr. Christie:I love it.
Christy Funk:Nice.
Dr. Christie:The other knife I have, I think.
Chrissy Roth:It'S good to have at least one good knife, like, splurge and get one amazing knife at least.
Chrissy Roth:And about this size or even a little smaller than this is the one that I would pick.
Chrissy Roth:My friend just gave me a knife, and I'm, like, in love with this knife, and I'm just so hoping I don't chop my finger off with it because it is so sharp.
Chrissy Roth:And also, sharpen your knives, keep them sharp.
Chrissy Roth:It's not fun cutting veggies or anything else with a dull knife.
Christy Funk:So, Christy and Dr.
Christy Funk:Christie, I have a question for you both.
Chrissy Roth:We're back.
Chrissy Roth:Yes.
Christy Funk:So, Dr.
Christy Funk:Christy.
Dr. Christie:Yes.
Christy Funk:When you see a patient and you say, listen, probably one of the best things that you can do to kind of kick cancer's ass is whole food plant based.
Christy Funk:What your.
Christy Funk:How do they respond to?
Christy Funk:They look at you like you got to be crazy, or do you kind of.
Christy Funk:Because you are whole food plant based, does that give.
Christy Funk:Does that give you a little bit more, like, confidence in sharing the message and them embracing it?
Christy Funk:And, Christie, what do your friends and family think about what you and JD and family are doing?
Chrissy Roth:Yeah, you want to answer first or you want me to answer?
Chrissy Roth:Okay, this is going really well over here.
Chrissy Roth:I'm shutting it off because we're.
Dr. Christie:Okay, I'm done with the mushrooms.
Chrissy Roth:Those are off for me.
Chrissy Roth:Well, it's easier now, right, Rip?
Chrissy Roth:You know that.
Chrissy Roth:Than 14 years ago, because there's a lot more awareness.
Chrissy Roth:There's a lot more products.
Chrissy Roth:There's a lot more food out there that's whole food plant based.
Chrissy Roth:Because even 14 years ago, you kind of had to make your own way, right?
Chrissy Roth:You had to make your own food.
Chrissy Roth:You could never go out to dinner and find something that was whole food plant based without someone, like, deconstructing a dinner and taking everything out of it and having, like, kind of a flavorless situation.
Dr. Christie:Found a pit and found a pit.
Chrissy Roth:That case in point.
Chrissy Roth:So I think it's gotten easier.
Chrissy Roth:I think there's more awareness.
Chrissy Roth:I think more people are kind of cluing into.
Chrissy Roth:Well, they're cluing.
Chrissy Roth:It's interesting.
Chrissy Roth:I think more people are cluing into that they need to eat better, but they're not doing it.
Chrissy Roth:It's that doing it part that people have the hardest time getting to.
Dr. Christie:Well, you know, I think we all hear it.
Dr. Christie:Those of us steeped in the plant based eating.
Dr. Christie:You'll go out with a friend and they'll say, oh I really?
Chrissy Roth:Well yeah, we heard that.
Chrissy Roth:We hear that a lot.
Dr. Christie:We hear that.
Chrissy Roth:So then what do you eat?
Dr. Christie:And it's like, I only eat w caught salmon.
Dr. Christie:I only have pasture raised grass fed regenerative beef.
Chrissy Roth:Regenerative is the big, you know, that's the big catcher.
Chrissy Roth:It's regenerative thief.
Chrissy Roth:So it's, it's good, it's fine.
Dr. Christie:No, so, so to from my perspective, it's really exciting.
Dr. Christie:So the way I approach it is zero shame or blame game.
Dr. Christie:This is exciting because guess what?
Dr. Christie:You probably didn't realize that every single time you live for fork to mouth, you're either chewing and swallowing down something that is pro cancer or anti cancer.
Dr. Christie:And don't you want to be anti cancer?
Chrissy Roth:Yes, doctor, I do.
Dr. Christie:Right.
Dr. Christie:So it's a really fun exchange because I'm like, look, here's the deal.
Dr. Christie:I was writing this book, it needed to be bulletproof.
Dr. Christie:I went into the nutritional science as an MD for the first time in my entire life, like 18 years into my practice and lo and behold, I was absolutely rocked and shocked by how solid the evidence was that not only is consuming animal food detrimental to your health, but what you sub instead.
Dr. Christie:Fruits, vegetables, legumes, whole grains is so healthful, it's building health, it's destroying plaque, it's destroying cancer cells, it's settling down that oxidative stress.
Dr. Christie:So I explained that it all comes down to a battle of inflammation inside of you.
Dr. Christie:The single most important anti inflammatory diet that you could possibly follow is not vegan.
Dr. Christie:It's whole food, plant based.
Dr. Christie:Right?
Chrissy Roth:That's right.
Chrissy Roth:So Oreos are vegan.
Dr. Christie:I get them excited.
Dr. Christie:Oreos are vegan, beer, vegan, about the power that they hold at the end of their fork.
Dr. Christie:Because so far, until they came into my office, and often I'm a third fourth opinion for these people and their minds are blown when their eyes are open wide because they're like, wow, you're the first person who said I could do anything in addition to.
Dr. Christie:I'm not always saying instead of, but you know, usually it's okay.
Dr. Christie:Surgery, radiation, take this pill every day and you'll be good.
Dr. Christie:Honey, just do things as you always were.
Sedona:You'll be good.
Dr. Christie:Really, there's a lot you can do.
Dr. Christie:And they feel empowered.
Dr. Christie:By that now I get them excited, they leave, they come back six months later.
Dr. Christie:I would say 10% are full on plant based.
Dr. Christie:Like, super embraced it, got it, understood it, used the resources I shared with them, which would be plant based nutritionists that they can meet with one on one, a bazillion recipe sites online to jumpstart their minds, apps that help them and psychologists they can see.
Dr. Christie:So I really try my best to help them.
Dr. Christie:It's outside my bandwidth to hold their hand through how to actually change their kitchen.
Chrissy Roth:I know.
Chrissy Roth:And to that fact too, I think if you're able.
Chrissy Roth:And she can't do this, but if you're able to cook for people and make them food and let them see how good the food is.
Chrissy Roth:I had maybe like five years ago, I had a birthday party and I made this lasagna at my party for like 15 people.
Chrissy Roth:And they were all kind of making fun of me, you know, like, where are we gonna go eat after this?
Chrissy Roth:You know?
Chrissy Roth:Yeah, they're like tofu ricotta.
Chrissy Roth:And like, one of my friends is super Italian.
Chrissy Roth:She's like, tofu ricotta.
Chrissy Roth:Nope.
Chrissy Roth:And anyway, people were like, I'm so glad I made.
Chrissy Roth:I made two big ones.
Chrissy Roth:They were gone.
Chrissy Roth:They were like licking their plates.
Chrissy Roth:So they loved it.
Chrissy Roth:And so that would.
Chrissy Roth:That.
Chrissy Roth:Okay, all right, we're in.
Chrissy Roth:What else can.
Chrissy Roth:What else do you have?
Dr. Christie:We do a celery salad.
Chrissy Roth:I always cook for my friends and yeah, I always cook for my friends and they, they always.
Chrissy Roth:I love it because every time I get together with my friends and I cook, they'll send me pictures, like the next day, oh, my God, look what I got Paul to eat.
Chrissy Roth:Look what I got my husband to eat.
Chrissy Roth:Like, he ate all of it and he wants it again and now he's eating this every morning instead.
Chrissy Roth:And it's just, it's nice and it feels really good to have an influence on people and be able to change people's diets.
Dr. Christie:And if you don't have a Chrissy in your life to cater for you, there are some really excellent home delivery options.
Dr. Christie:And I do advise people who are completely new.
Dr. Christie:My patients who are now overwhelmed because they're actually navigating through the thick of cancer and they're supposed to cook in this entirely brand new way.
Dr. Christie:I say, you know what, why don't you splurge?
Dr. Christie:Even if it's just three days a week, take the meal prep out of your like to do list and get these meals delivered.
Dr. Christie:It also jumpstarts your imagination of like, oh, I never Thought about quinoa.
Dr. Christie:I just never thought about quinoa before.
Dr. Christie:And look at.
Dr. Christie:It's in this meal, and it's so delicious with how they prepared it.
Dr. Christie:So it helps you understand what you can do at home.
Chrissy Roth:And there's also some great sauces that maybe, like, some people make and sell.
Chrissy Roth:Plantstrong.
Chrissy Roth:Yeah, that's a great place to start.
Chrissy Roth:I always send people over to the website and, you know, check these things out, because I think the sauces make a big difference, especially because, like, a lot of what we eat are bowls.
Chrissy Roth:So you don't have, like, the same thing on your bowl every single day.
Chrissy Roth:Like, I do this awesome tahini sauce, but, like, even I get sick of it, so I want something else.
Chrissy Roth:So to do, like a curry or something like that.
Chrissy Roth:It mixes it up, and it's nice.
Christy Funk:Chrissy, you just put a sauce into the pan.
Chrissy Roth:I know.
Chrissy Roth:We're like, talk.
Chrissy Roth:We're way more talk than cook here.
Chrissy Roth:All right, so here we have the pan.
Chrissy Roth:The lasagna noodles are soaked, so I'm gonna start putting them in the pan, and I want them.
Dr. Christie:This one has to go that way.
Dr. Christie:Now we have to cut it.
Chrissy Roth:So we're gonna put them in on top of the sauce and.
Chrissy Roth:Yeah, let's just go ahead and, like, the veggies are done.
Chrissy Roth:I threw.
Chrissy Roth:I threw spinach in there behind the scenes.
Chrissy Roth:You didn't see me do it, but I did it.
Chrissy Roth:So.
Chrissy Roth:Because the spinach just needs to wilt, right?
Chrissy Roth:You don't need to go, too.
Christy Funk:Wait, wait, let me ask you.
Christy Funk:So, so I'm clear, you soaked those noodles in water, and then you took them out of the water, and now they're on the cutting board.
Chrissy Roth:Yep, yep.
Chrissy Roth:Now they're in.
Chrissy Roth:Now they're in the lasagna pan, and they've been soaked.
Dr. Christie:I'm okay.
Chrissy Roth:Oh, it was just the tofu press.
Christy Funk:Is everything okay?
Chrissy Roth:No veggies were harmed in the making of this.
Chrissy Roth:It was just the tofu press.
Chrissy Roth:Okay, so now we are going to start.
Chrissy Roth:Okay, thank you.
Chrissy Roth:All right, so here we are with the.
Christy Funk:Oh, see this?
Chrissy Roth:Yeah.
Christy Funk:Oh, yeah.
Christy Funk:Now you're speaking my language.
Chrissy Roth:Yeah, and I'm so.
Chrissy Roth:It's nice and spreadable.
Chrissy Roth:And like I said, the noodle trick, you put the noodle down and you can spread it on the noodles.
Chrissy Roth:So good.
Chrissy Roth:And we did a lot because, like I said, I want some in every bite.
Chrissy Roth:And then we're gonna add.
Chrissy Roth:We're gonna start stacking the veggies.
Chrissy Roth:Okay, so we're gonna do the nice and Again, ideally, this would have been done a little separate because we did a lot of zucchini.
Chrissy Roth:But honestly, with zucchini, it's okay.
Chrissy Roth:It's okay that they're.
Christy Funk:Can you move out?
Christy Funk:Can you move out of the way?
Christy Funk:The lemon juice and some of the other stuff.
Chrissy Roth:That's right.
Christy Funk:Yeah, yeah, yeah.
Christy Funk:There you go.
Christy Funk:And the mug that, you know, we are whatever, not ingredients.
Christy Funk:There you go.
Dr. Christie:Yep.
Chrissy Roth:Okay.
Chrissy Roth:How's this?
Chrissy Roth:Better?
Christy Funk:Oh, love it.
Christy Funk:Yes.
Chrissy Roth:Right here.
Chrissy Roth:There.
Chrissy Roth:So now we have the.
Chrissy Roth:We're going to keep putting on our zucchini.
Chrissy Roth:Stack them.
Chrissy Roth:Okay.
Dr. Christie:We just use fingers.
Chrissy Roth:Yeah, fingers are fine, I think.
Christy Funk:Oh, yes.
Chrissy Roth:Don't burn your fingers.
Chrissy Roth:She has to go do surgery with burnt fingers.
Chrissy Roth:Don't burn your fingers, too.
Christy Funk:Yeah, yeah.
Christy Funk:You have to go do surgery this morning.
Christy Funk:What time?
Dr. Christie:Well, the patient already knows this, but it already started.
Dr. Christie:So this is a joint surgery with my amazingly talented plastic surgeon who's doing something called a deep flap D, I E P, which takes eight hours.
Dr. Christie:So she's.
Dr. Christie:We operate side by side.
Dr. Christie:So it's when you take the whole lower abdomen as a huge paddle of skin and fat.
Dr. Christie:You get rid of the skin and you just tuck the fat underneath the mastectomy here.
Dr. Christie:But that whole flap harvesting takes about eight hours, so.
Dr. Christie:Well, the harvesting takes about four hours, and putting it back together again takes.
Dr. Christie:So I understand she's under general anesthesia.
Dr. Christie:She's having her tummy operated on right now.
Dr. Christie:And then I'm going to swoop on and do the mastectomies as soon as we're done making lasagna.
Dr. Christie:Priorities.
Christy Funk:So I'm a little confused.
Christy Funk:So are you taking some of this abdominal fat and then turning it into breast tissue, or did I miss that?
Dr. Christie:You didn't miss it.
Dr. Christie:So what we're doing, it's not becoming breast tissue on a cellular level.
Dr. Christie:It is all of the abdominal fat taken together as one piece with its blood supply.
Dr. Christie:So you're going to pick it up like it's actually removed, you know?
Dr. Christie:You know, and then you.
Dr. Christie:Because sometimes there's another thing called the tram flap where you tunnel it.
Dr. Christie:This one comes out, and you get the little artery and vein that are sticking out.
Dr. Christie:And then you go under where the breast used to be, and you shape it into a mound the shape of a breast.
Dr. Christie:And then those two vessels get hooked up with microvascular techniques.
Dr. Christie:So they wear these loops and magnify everything.
Dr. Christie:It's very delicate surgery.
Dr. Christie:You actually have to break through the cartilage of the rib to access the artery and Vein that are there, and you sew them in.
Dr. Christie:And now all of a sudden, this fat has a permanent, robust blood flow.
Dr. Christie:People may be familiar with liposuction.
Dr. Christie:We sometimes liposuction fat from an unwanted area.
Dr. Christie:Love handles, what have you.
Dr. Christie:Liquefy it, put it in a syringe, and then just layer it into, like, the top of a mastectomy to create a little more fullness and slope.
Dr. Christie:That's tricky because half the fat disappears.
Dr. Christie:It didn't go in there with a blood supply, so it dies, and then it liquefies, and your lymphatics take it away.
Dr. Christie:So this flat procedures very different in a much bigger deal in terms of recovery.
Dr. Christie:It comes with the blood supply, and it all survives.
Dr. Christie:And it's fabulous and soft and mobile and very breast.
Dr. Christie:Like, I mean, honestly, sometimes I'll go in to see people four or five years after having had this done, and I look, and for splits, I'm like.
Dr. Christie:I double check my note.
Dr. Christie:I'm like, did she have a mastectomy yet?
Christy Funk:Yeah.
Christy Funk:So now, how long is that.
Christy Funk:That procedure technology been around?
Dr. Christie:Oh, the deep flap's been around for 20 years.
Christy Funk:Oh, all right, here we are.
Chrissy Roth:I'm layering.
Chrissy Roth:While she was talking about the deep flap, I did another.
Chrissy Roth:So I did all the veggies.
Chrissy Roth:I poured sauce on it.
Chrissy Roth:I added another layer of noodles, another layer of the tofu ricotta.
Christy Funk:Oh, gosh.
Chrissy Roth:I'm gonna put more veggies here.
Chrissy Roth:I'm layering.
Chrissy Roth:And then I always put sauce before I put another noodle.
Christy Funk:Did you throw that spinach in with the mushrooms?
Chrissy Roth:Yes, I threw it in with the mushrooms when it.
Chrissy Roth:When they were cooking.
Chrissy Roth:I threw it in at the end of throwing them.
Dr. Christie:I never cooked my spinach.
Chrissy Roth:Yeah, I throw it in.
Chrissy Roth:I throw it in.
Dr. Christie:I just throw it in raw.
Dr. Christie:And I would put.
Chrissy Roth:You can.
Chrissy Roth:But I.
Chrissy Roth:I found, like, some of the leaves end up being, like, not cooked, so I.
Chrissy Roth:I just throw it in right at the end of the spinach, so it just wilts.
Christy Funk:Now, do you.
Christy Funk:Do you.
Christy Funk:I find when I make lasagnas, I tend to err on being a little aggressive or liberal with my sauce.
Chrissy Roth:Heck, yeah.
Chrissy Roth:I do the same.
Chrissy Roth:Yeah.
Dr. Christie:And it's still.
Dr. Christie:Where does it go?
Dr. Christie:It's still kind of on the.
Dr. Christie:Not dry, but I feel like I need more when I serve it.
Chrissy Roth:I top it with sauce always.
Chrissy Roth:Yeah.
Chrissy Roth:So what kind of.
Christy Funk:What kind of a sauce do you have there?
Chrissy Roth:We just tried to find a low oil or.
Chrissy Roth:No, we tried to find no oil.
Christy Funk:Okay, got it.
Christy Funk:Organic General.
Chrissy Roth:I know Trader Joe's has a no oil, but at the supermarket again, my son did the shopping.
Chrissy Roth:He called me and he's in a panic.
Chrissy Roth:He's like, huh, Anything with no oil.
Chrissy Roth:I was like, you know, time to go to Trader Joe's.
Chrissy Roth:So we find one with the lowest possible olive oil in it.
Dr. Christie:You know, some of my lasagna recipes, I have like five of them because I'm obsessed.
Dr. Christie:But there's my most labor intensive one.
Dr. Christie:But I feel like if you have.
Dr. Christie:Honestly, when these people put on the recipes, like, it takes one hour.
Chrissy Roth:Like, it's okay.
Dr. Christie:The prep on this, not going to lie.
Dr. Christie:It's like a 90 minute prep.
Dr. Christie:It takes forever.
Dr. Christie:But I love it.
Dr. Christie:It's so good.
Dr. Christie:And so what I do with the sauce is I put in red lentils because those, like, disappear, and you add a big punch of protein to it.
Dr. Christie:And then I do the disappearing vegetables because, you know, kids.
Dr. Christie:And then it really is just such a labor intensive thing to saute multiple vegetables.
Dr. Christie:But I love it.
Dr. Christie:Like, the more the merrier.
Chrissy Roth:It's worth it.
Dr. Christie:Yeah.
Chrissy Roth:And this last.
Chrissy Roth:You can.
Chrissy Roth:I always make it.
Chrissy Roth:And I'll freeze a bunch of it and then I'll, you know, have it.
Chrissy Roth:I'll have it for a few days, and then I'll have it a week later I pull it back out.
Chrissy Roth:And now we're going to top.
Dr. Christie:Do you need more ricotta sauce?
Chrissy Roth:I need.
Chrissy Roth:I need more sauce.
Chrissy Roth:And then I need the noodles.
Chrissy Roth:Okay.
Chrissy Roth:And then we're done.
Christy Funk:How long will that last in your household?
Chrissy Roth:In her.
Chrissy Roth:In my household, it would last a long time.
Chrissy Roth:But in her household, she has three growing boys.
Dr. Christie:How long would this lasagna last?
Chrissy Roth:Like.
Christy Funk:Yeah.
Christy Funk:Would it last three days?
Dr. Christie:No, it would last the duration of dinner.
Chrissy Roth:This is what I'm saying about her.
Dr. Christie:Household versus we are teenagers.
Chrissy Roth:Okay, so here we're at the tippy top.
Chrissy Roth:This was deep enough to do three layers.
Christy Funk:Hey, look who just peeked in to say hi.
Christy Funk:Hi.
Chrissy Roth:Hi.
Chrissy Roth:Hi, beautiful.
Dr. Christie:Hey.
Sedona:So I heard.
Sedona:I knew your voice from like 50 yards away.
Sedona:I'm like, he's talking to Christy Funky.
Christy Funk:Funk and Chrissy Roth.
Chrissy Roth:Oh.
Dr. Christie:Oh, my gosh.
Chrissy Roth:Hi.
Chrissy Roth:Good to see you.
Chrissy Roth:It is.
Chrissy Roth:How are you?
Chrissy Roth:We heard you were there.
Dr. Christie:Running football lanes.
Dr. Christie:Feel in the backyard for exercise.
Sedona:Oh, hi.
Sedona:There's no.
Sedona:No better place to be in the summer than here.
Chrissy Roth:We concur.
Chrissy Roth:We got a little quick tour before this.
Sedona:Oh, now, what are you guys making?
Christy Funk:Oh, boy.
Dr. Christie:Awesome.
Christy Funk:Okay, so they're making.
Christy Funk:They started with a tofu ricotta and then they're folding that into an insane zucchini squash lasagna.
Christy Funk:And then after this, Chrissy is going to put assemble her patented celery.
Chrissy Roth:Patented.
Chrissy Roth:Yes.
Sedona:Chopped up in a salad.
Christy Funk:Yes.
Christy Funk:With.
Christy Funk:With dates.
Christy Funk:With smoked almonds.
Christy Funk:And what am I missing?
Chrissy Roth:Smoked almonds.
Chrissy Roth:Lemon.
Chrissy Roth:And that's it.
Chrissy Roth:That's it.
Chrissy Roth:That's all you need.
Sedona:You're just saying those words.
Sedona:It's like every flavor in my mouth, I'm having a little mouth is watering.
Chrissy Roth:Yeah.
Dr. Christie:Look how pretty this is.
Chrissy Roth:Okay.
Chrissy Roth:Yeah.
Chrissy Roth:So you see how pretty it is?
Chrissy Roth:It's gonna go.
Chrissy Roth:It's gonna get covered for 40, 40 minutes and then uncovered for the rest of the duration of it.
Chrissy Roth:And sometimes it's an hour.
Chrissy Roth:Sometimes you just have to keep checking it.
Chrissy Roth:I'll just kind of keep checking the noodles and kind of feel.
Chrissy Roth:I'll feel the top noodle and go, oh, not ready yet.
Chrissy Roth:It's not.
Christy Funk:Who's that handsome boy or girl behind you?
Dr. Christie:That's my beautiful Sedona.
Chrissy Roth:Hey, Guri.
Christy Funk:Hi.
Chrissy Roth:Say hi to the pizza.
Christy Funk:Hi.
Christy Funk:Oh, you're shy, aren't you?
Chrissy Roth:I feel like I'd like even more.
Dr. Christie:Sauce on this, but okay, I have more sauce.
Chrissy Roth:Yeah, why don't you.
Chrissy Roth:I think it'll be better.
Dr. Christie:Okay, let me.
Chrissy Roth:Yeah, and this is what you have to do.
Chrissy Roth:You go, I need more sauce.
Chrissy Roth:So I said, have three jars because you're going to use at least two jars.
Chrissy Roth:Then you're probably going to add a little bit more, which we're about to do.
Chrissy Roth:And then you're going to want more on top of it.
Chrissy Roth:So of course, like, woohoo.
Chrissy Roth:What a hit.
Dr. Christie:This one is Mirror Glen.
Dr. Christie:Different ones.
Dr. Christie:Oh yeah, Whatever we got going on.
Chrissy Roth:All right, so we're going to just put a little more because if I can, if I can see the noodle through it, like a lot, then I'm.
Chrissy Roth:I don't want any of the noodles showing because it's not going to really cook, you know?
Sedona:I know, exactly.
Sedona:We didn't follow them after because you don't have enough of that sauce and moisture.
Sedona:We have a cousin who's nearby and he said, oh my God, you guys, I just made lasagna and it's like eating sand.
Sedona:And we're like, are you, are you gonna eat it?
Sedona:He's like, absolutely.
Sedona:I spend so much time making it, I have to eat it.
Sedona:But if you don't have enough sauce, you don't.
Sedona:It's.
Sedona:That's something you need to address.
Chrissy Roth:It's a problem.
Chrissy Roth:It's a problem.
Chrissy Roth:Yeah, it needs to have enough sauce.
Chrissy Roth:So we have a little magic of television happening right now.
Chrissy Roth:Christy is grabbing.
Chrissy Roth:Is it hot?
Dr. Christie:No, I just put it in.
Dr. Christie:Okay.
Chrissy Roth:All right.
Chrissy Roth:So this is my mini lasagna.
Chrissy Roth:I wanted a finished one because you.
Chrissy Roth:We're not going to be on for another two hours.
Chrissy Roth:As much as we'd love to hang out with you, this is a finished.
Chrissy Roth:And I made it in a glass.
Chrissy Roth:I made it in a bread pan so you can see.
Chrissy Roth:And we'll cut it and you can see what's going on there.
Sedona:Oh, that's gorgeous.
Chrissy Roth:It's so yum.
Chrissy Roth:And I put.
Chrissy Roth:We put a little of the ricotta on the top, and this is on the colder side.
Chrissy Roth:If it was warmer, it would look a little more bubbly.
Chrissy Roth:Yeah.
Chrissy Roth:So we're gonna cover this, we're gonna cover that, and then we're gonna assemble our celery salad.
Chrissy Roth:Maybe we'll put this on a pan.
Chrissy Roth:And I like to top this with a couple pieces of basil when I serve it, you know?
Chrissy Roth:So you're serving it.
Chrissy Roth:Looks really pretty nice.
Dr. Christie:Yeah.
Chrissy Roth:I put basil shreds all throughout my lasagna too.
Chrissy Roth:If I have basil growing in my garden, I'll just shred some and put it throughout the lasagna.
Chrissy Roth:But you can.
Chrissy Roth:You don't have to.
Sedona:When you say basil shreds, do you mean like a cut up in shreds?
Chrissy Roth:Yeah, I just take the basil and I just make it into little strips.
Sedona:I feel so Seth.
Sedona:Chefy, chef now, because someone just gave me in the mail a pair.
Sedona:A pair of scissors.
Sedona:It looks like it's like a parking lot of scissors all in one.
Sedona:It's for cutting basil into equal strips.
Dr. Christie:That's awesome.
Chrissy Roth:That's so cool.
Chrissy Roth:I know.
Christy Funk:I didn't.
Sedona:I didn't even know what to do with it, but now I do know what to do with it.
Chrissy Roth:Okay.
Chrissy Roth:Yeah, there you go.
Chrissy Roth:You can put it on top of your lasagna.
Dr. Christie:Okay.
Chrissy Roth:Or anything.
Chrissy Roth:Your pasta.
Chrissy Roth:That sounds so good.
Christy Funk:All right, so what do we got left?
Christy Funk:We just got the celery salad, right?
Chrissy Roth:Yeah, we got the celery salad.
Chrissy Roth:That's it.
Chrissy Roth:Here it is.
Chrissy Roth:Here's our nuts, and I'm about to chop them.
Chrissy Roth:I usually use a chopper for this because, like I said, I like to chop them really fine and have them all really, really, like, almost powdery to get the flavor over every piece of.
Dr. Christie:Celery timer for the lasagna to 45 seconds.
Chrissy Roth:Oh, that was.
Chrissy Roth:That'd be great.
Chrissy Roth:That would be A lot like your neighbors.
Christy Funk:Lasagna.
Christy Funk:It sounds like Christy.
Christy Funk:Christy and Christy.
Christy Funk:What.
Christy Funk:What's your philosophy on alcohol?
Christy Funk:You guys imbibe or not?
Dr. Christie:Nope, Nope.
Dr. Christie:I don't drink alcohol.
Dr. Christie: ,: Chrissy Roth:Yeah.
Christy Funk:And I don't.
Chrissy Roth:It makes me feel terrible.
Chrissy Roth:It's never made me feel good.
Chrissy Roth:I don't drink.
Chrissy Roth:I love not drinking.
Chrissy Roth:I love coming up with fun mocktails.
Chrissy Roth:Hibiscus.
Chrissy Roth:You do like some hibiscus tea, which Christy gave me this enormous bag of tea bags for my birthday, and so I have a lot of hibiscus tea, and I'll do that with maybe a little ginger and monk fruit and lime, and it's just.
Chrissy Roth:It's just as good.
Chrissy Roth:But my thing and our thing, you have to put it in a fancy glass.
Chrissy Roth:That's my requirement.
Chrissy Roth:It has to be in, like, whatever glass someone's drinking a drink out of or a glass of a wine glass.
Chrissy Roth:That's what I drink it out of.
Dr. Christie:Pane glass for bubbly.
Chrissy Roth:It just makes me happier than, like, some boring old mug or glass.
Christy Funk:I've seen you guys make some of those on your.
Christy Funk:On your live show.
Chrissy Roth:Yeah.
Christy Funk:So what is the.
Christy Funk:Is.
Christy Funk:Is the data just so compelling, too, that alcohol?
Christy Funk:Hit me with the numbers, Christy.
Chrissy Roth:Yeah.
Dr. Christie:So we know that alcohol predisposes to cancer through creating acetaldehyde, which is a horrible carcinogen.
Dr. Christie:So especially cancers of the mouth, stomach, colon, breast.
Dr. Christie:Exactly.
Dr. Christie:Anywhere that alcohol actually touches is especially caustic.
Dr. Christie:But the data on breast is as follows.
Dr. Christie:So a drink a day.
Dr. Christie:What's a drink?
Dr. Christie:So 12 ounces of beer equals 5 ounces of wine equals 1.5 ounces of hard liquor.
Dr. Christie:A drink a day increases breast cancer by 7% in premenopausal women, by 13% in postmenopausal women.
Dr. Christie:So about an average of 10% increase in breast cancer for one drink a day.
Dr. Christie:Then all of a sudden, two drinks a day.
Dr. Christie:30% increase and 10% for every drink thereafter.
Dr. Christie:The main mechanisms seem to be the acetaldehyde and also the turning off of a magical enzyme called mthfr, methyltetrahydrofolate reductase, which turns folate from your leafy greens and folic acid in your vitamins into the magic methylfolate.
Dr. Christie:Methylfolate's like a little DNA babysitter.
Dr. Christie:So it's just sitting there, and whenever a mistake is made, it's like whoosh and swoops in and either fixes it or throws it out.
Dr. Christie:When you drink, hit your enzyme, which sounds like A bad word, right?
Dr. Christie:MTHFR.
Dr. Christie:So that MTHFR gets turned off.
Dr. Christie:30 to 50% of people already have a sub functional MTHFR genetically.
Dr. Christie:So just from birth.
Dr. Christie:So then it's a double whammy.
Dr. Christie:And you're not making the babysitter.
Dr. Christie:And so your DNA is free to mutate and propagate and proliferate.
Dr. Christie:But alcohol just doesn't stop there, does it?
Dr. Christie:No, it's an actual direct neurotoxin.
Dr. Christie:So all that neuroplasticity that we like to think about, our brains laying down new neuronal pathways, learning new tricks as we age, staying sharp like your father, it is a direct toxin to all of this youthfulness inside your brain.
Dr. Christie:Oh, but we're not done.
Dr. Christie:Then it goes down to your gut.
Dr. Christie:And I don't know why it knows this.
Dr. Christie:I'm sorry, to my drinkers out there, I do, I feel for you as a former love to imbibe, especially my red wine.
Dr. Christie:This is what's happening.
Dr. Christie:It's going down there to your hard earned gorgeous microbiome with your plant based eating and destroying only the good bacteria, leaving you with the crappy bacteria.
Dr. Christie:So when we say good bacteria, that means these are the ones that are taking all of your food and turning it into happy neurotransmitters, increasing dopamine, increasing the protective layer of your colon itself.
Dr. Christie:Right?
Dr. Christie:So you don't get bacteria translocating there and creating inflammation of the colon, IBS and eventually cancers with that chronic inflammation and short chain fatty acids.
Dr. Christie:Or just all of this, all of this goodness is getting destroyed by the alcohol because it's destroying the bacteria that create the goodness.
Dr. Christie:And finally, don't stop there.
Dr. Christie:Many people drink just to take a load off, like it was a really long hard day.
Dr. Christie:Just so I'm making the lasagna, isn't that good enough?
Dr. Christie:Like don't tell me I can't make it with my glass of bread, right?
Dr. Christie:Well I'm telling you that you're looking for that ramps up your cortisol.
Dr. Christie:Not for a minute, not for an hour, but all throughout the next 24 hours.
Dr. Christie:So now all of a sudden it's tomorrow night and you thought you needed that drink last night.
Dr. Christie:You are even more amped up because you just elevated cortisol for the last 20, 24 hours.
Christy Funk:Isn't that something?
Christy Funk:I've talked to more people that are wearing their, you know, their special little rings or their apple watches and they've discovered that once they have that glass of alcohol totally disrupts their sleep.
Christy Funk:Their elevated Resting heart rate goes up, you know, 15 beats per minute.
Christy Funk:It's.
Christy Funk:It's wild.
Dr. Christie:Yeah, it is wild.
Dr. Christie:Yeah.
Christy Funk:One, two, three.
Dr. Christie:She can't talk.
Dr. Christie:So basically a choice to drink is a choice not to sleep well tonight.
Christy Funk:Right?
Christy Funk:Isn't that something?
Dr. Christie:Yeah, we're gonna show you.
Christy Funk:Yeah.
Christy Funk:So you've been hard at work.
Christy Funk:What have you been doing the whole time?
Chrissy Roth:She told you these almonds need to be chopped fine.
Chrissy Roth:Like, they're dusty.
Dr. Christie:Oh, my gosh.
Chrissy Roth:Almonds.
Dr. Christie:Gold dust.
Chrissy Roth:It is.
Chrissy Roth:It's gold dust.
Chrissy Roth:Okay, so we, again, in the interest of time, because we didn't pre chop, we would have a lot more celery in here.
Chrissy Roth:And we're gonna add it later, but we're gonna just do it quick so you guys can see it.
Chrissy Roth:I'm not gonna add all these nuts now because it's too much for per the amount of celery.
Dr. Christie:I have a whole nother celery.
Chrissy Roth:Yeah, no, I know.
Chrissy Roth:That's why we'll do it.
Chrissy Roth:So we have our dates and our.
Dr. Christie:And we need lemon juice, fresh squeezed.
Chrissy Roth:Lemon juice, and then just some fresh squeezed lemon juice.
Chrissy Roth:And I just kind of eyeball things with this salad.
Chrissy Roth:I mean, come on.
Chrissy Roth:The first time we made it, I was definitely just eyeballing it, and it came out fine.
Chrissy Roth:You can just, you know, if you love smoked almonds, add a little more.
Chrissy Roth:If you're not that into them, just add a little.
Sedona:This is nailing your tongue to the wall.
Sedona:Like, with.
Sedona:It's got the smoky, the sweet.
Chrissy Roth:Yes.
Sedona:Celery.
Sedona:It's like your tongue is just, like, gonna be so distracted.
Sedona:You're like, oh, you got it.
Chrissy Roth:That's exactly right.
Chrissy Roth:That's what it does.
Chrissy Roth:Yes.
Christy Funk:Now, Christy, I know people are gonna ask, what if you substituted walnuts for almonds?
Christy Funk:Have you tried that?
Chrissy Roth:I.
Chrissy Roth:And I'm a huge walnut fan.
Chrissy Roth:Walnuts are my favorite.
Chrissy Roth:I don't.
Chrissy Roth:I don't.
Chrissy Roth:Yeah.
Chrissy Roth:You know, maybe they would work.
Chrissy Roth:Honestly, I love walnuts and celery together, so I don't know.
Chrissy Roth:Try it.
Chrissy Roth:That's what I would say.
Chrissy Roth:But I do love the smoke and the salt of these smoked almonds.
Dr. Christie:I wonder if you could just throw in a little liquid smoke and chopped almonds.
Dr. Christie:I don't know.
Dr. Christie:That may get you that.
Chrissy Roth:Or chopped walnuts.
Chrissy Roth:He's saying a little drop of that.
Dr. Christie:I don't know, chopped walnuts, but then you left.
Dr. Christie:They're not smoked.
Chrissy Roth:Yeah, right.
Sedona:I have a smoked walnut recipe that I put a tiny bit of maple syrup, so it grips on.
Sedona:They can't put a lot because then it turns into, like, candy.
Sedona:But you put a little bit of maple syrup and some smoked paprika in the bowl and then add your almonds or.
Dr. Christie:Sorry.
Chrissy Roth:Yeah, yeah, that sounds so good.
Chrissy Roth:All right, we're gonna try this.
Chrissy Roth:I'm gonna wash my hands, and we.
Sedona:Have to have this tonight.
Christy Funk:Yeah, let's do it very casual.
Chrissy Roth:Like.
Chrissy Roth:Okay.
Chrissy Roth:We're very casual with.
Chrissy Roth:When we're making our food that, like, each other's gonna eat.
Chrissy Roth:But, like, I probably wouldn't use my hands this much if I was making it for guests.
Sedona:Oh, I would.
Chrissy Roth:You would.
Chrissy Roth:I'm trying to be a little.
Dr. Christie:We use a little more lemon.
Chrissy Roth:Lemon so needs more lemon.
Christy Funk:Got it.
Christy Funk:Hey, you too.
Christy Funk:You too.
Christy Funk:On the way out, I got a question for each of you.
Christy Funk:So we're learning how important it is to express gratitude.
Christy Funk: you guys are grateful for in: Dr. Christie:I'm grateful for my decision to stop drinking alcohol.
Dr. Christie:I would like to say I had a huge, like, physical transformation.
Dr. Christie:I didn't probably, you know, I didn't.
Dr. Christie:But my watch said I slept better, so there's that for sure.
Dr. Christie:I didn't, like, wake up with more energy.
Dr. Christie:Like, it doesn't probably because it wasn't messing with my life per se.
Dr. Christie:But the.
Dr. Christie:The decision impacted my children.
Dr. Christie:They noticed.
Dr. Christie:And what I wanted them to see at the age of 15, now that they're going to remember it.
Dr. Christie:Right?
Dr. Christie:You know, if you're drinking especially too much, you know, stop.
Dr. Christie:No matter how old your children are, but your 2 year old is not going to remember it or thank you.
Dr. Christie:But in my Mother's Day card from my kids, one of them wrote, thank you so much for going dry.
Dr. Christie:That's what he wrote.
Dr. Christie:But when he said going dry, I was like, she goes full blown out.
Dr. Christie:Like, it just seemed like.
Dr. Christie:But the point is well taken that he noticed and he knew I did it in part for them as an example.
Dr. Christie:I wanted to show them, like, it's never too late.
Dr. Christie:You can do anything you want to do.
Dr. Christie:And even though this was a part of our lifestyle and our parties that we had at the house, like, it doesn't have to be that way going forward.
Dr. Christie:You just make a decision, you make a change.
Dr. Christie:So I'm grateful for having made that decision and for the response that I got from my children, because they really did noticed it impacted them in a definite, positive way, and I think that will empower them going forward to make what could be considered hard decisions and to Stick with them and to be proud of themselves.
Chrissy Roth:Yeah.
Christy Funk:Nice.
Christy Funk:Nice.
Dr. Christie:Beautiful.
Christy Funk:Beautiful.
Dr. Christie:Yep.
Dr. Christie:And the second thing I'm grateful for is the three week RV trip we have coming up.
Dr. Christie:I'm finally going to get those kids off screens and we're going to go hiking Zion in water skiing like pal.
Dr. Christie:And I'm just grateful for family time.
Christy Funk:That sounds dreamy.
Sedona:That sounds amazing.
Christy Funk:Yeah.
Christy Funk:How about you, Chrissy?
Chrissy Roth:Yeah, I'd say, like, number one, I'm grateful for my family, the amount of time I spend with my family.
Chrissy Roth:I have two adult children, so 20 in college and one who just graduated college, which I'm also very grateful for.
Chrissy Roth:So he just graduated and.
Chrissy Roth:But I'm grateful for the amount of time that they want to spend with us.
Chrissy Roth:Yeah.
Chrissy Roth:Because I know some kids leave and.
Dr. Christie:They'Re like, later, gators.
Chrissy Roth:And like.
Chrissy Roth:But our kids, like, still want to hang out with us.
Chrissy Roth:We just went to Switzerland and did a hiking trip and hiked up mountains and stood by the Matterhorn and got pictures of it behind us and walked.
Chrissy Roth:It was absolutely outstanding.
Chrissy Roth:And not just because of the mountains.
Chrissy Roth:It was just that our kids got along and they wanted to be with us and we did everything together.
Chrissy Roth:And never was the time where they were like, we're gonna go do something on our own.
Chrissy Roth:It was really special.
Chrissy Roth:So grateful for family.
Chrissy Roth:Grateful that my parents lived with us five months a year in our guest house.
Chrissy Roth:And.
Chrissy Roth:And so I'm really grateful for that, the amount of time because I moved from New York to California to go to physical therapy school and moved away from my family and now they get to spend time with us.
Chrissy Roth:I'm really.
Chrissy Roth:And I know you guys spend a lot of time with your family too, so I know that you can relate to how special that is.
Chrissy Roth:And I feel really, really lucky.
Chrissy Roth:And I also.
Chrissy Roth:I guess the other thing I'm grateful for is just kind of getting like a little more into my fitness.
Chrissy Roth:Back to.
Chrissy Roth:I'm teaching spin again.
Chrissy Roth:I haven't taught since COVID and really enjoying that.
Chrissy Roth:So that's.
Chrissy Roth:That's been fun.
Chrissy Roth:And I'm also.
Chrissy Roth:I'm a pt.
Chrissy Roth:I haven't seen patients in a while, and I'm back to treating patients.
Chrissy Roth:And I'm really grateful for that because it brings me a lot of joy.
Chrissy Roth:I'm working with very sick people and it's challenging, but it's been really great.
Chrissy Roth:So I guess that's what I'm grateful for.
Christy Funk:Beautiful.
Christy Funk:Wonderful.
Christy Funk:Well, I'm grateful for you too.
Christy Funk: oin us for part of plan stock: Christy Funk:Love.
Christy Funk:Love the recipes, love the.
Christy Funk:Love the education, love the banter, love the moving of the ladder.
Christy Funk:I mean, this is so much fun.
Chrissy Roth:I need to add that.
Chrissy Roth:While we were talking, I added salt and pepper to the celery.
Christy Funk:Okay.
Christy Funk:Okay.
Chrissy Roth:Yeah, it needs that.
Chrissy Roth:It needs a little.
Christy Funk:No salt.
Chrissy Roth:Salt and pepper, you know, or it needed it.
Chrissy Roth:So.
Sedona:I'm grateful I got to be.
Dr. Christie:Here at the end.
Sedona:Like, wow, I know.
Chrissy Roth:I'm grateful to see you.
Chrissy Roth:So much to be grateful for.
Sedona:And I'm like, oh, my gosh.
Sedona:But I am so thankful to see these amazing recipes because we have to make dinner tonight.
Christy Funk:Yes, we do.
Christy Funk:Yes, we do.
Christy Funk:And we'll let my daughters tackle the tofu ricotta lasagna.
Chrissy Roth:Yeah, do it.
Dr. Christie:Let them tackle it.
Chrissy Roth:It's fun.
Chrissy Roth:It's.
Chrissy Roth:It's a fun project.
Christy Funk:All right, you guys.
Christy Funk:Hey, on the way out, can I get a nice virtual plant strong plant stock fit.
Christy Funk:Excuse me.
Christy Funk:Fist bump from you both.
Dr. Christie:Of course.
Chrissy Roth:We love you.
Chrissy Roth:You guys are the best.
Chrissy Roth:You really are.
Christy Funk:Christy and Dr.
Christy Funk:Christie, check us out.
Rick Esselstyn:Thanks again to Christy and Christy for their time, their talent, and all their knowledge.
Rick Esselstyn:We are so lucky to have these two in our corner.
Rick Esselstyn:Keeping it planned strong.
Rick Esselstyn:I want to thank you for watching and listening to this episode.
Rick Esselstyn:For more information on Dr.
Rick Esselstyn:Christie Funk and her practice and programs, go to pinklotus.com as always, thanks so much for listening and sharing these episodes episodes with loved ones and friends who may potentially benefit.
Rick Esselstyn:Truly, this is how we keep the show growing and it's also how we keep the whole food plant based movement heading in the right direction.
Rick Esselstyn:As usual, always, always keep it planned strong.
Rick Esselstyn:Thanks.
Rick Esselstyn:The Plan Strong podcast team includes Carrie Barrett, Lori Kordowich and Amy Mackey.
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Rick Esselstyn:As always, this and every episode episode is dedicated to my parents, Dr.
Rick Esselstyn:Caldwell B.
Rick Esselstyn:Esselstyn Jr.
Rick Esselstyn:And Ann Krile Esselstyn.
Rick Esselstyn:Thanks so much for listening.