The MAHA cookbook: Taking charge of your health with vibrant, Whole Foods

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Today's conversation is with renowned chef, a restaurant tour, entrepreneur, television

personality, and author, Pete Evans. He is here today to talk about his amazing new cookbook,

The Maha Cookbook, Taking Charge of Your Health with Vibrant Whole Foods, inspired by

the groundbreaking Maha Commission report, The Upending of the Food Pyramid, and Champion

by Leaders Like Our Secretary, Robert F. Kennedy.

Pete, thank you so much for joining me here today. It's just such a pleasure to see you

again.

It is so cool to be back, having a conversation with you and all your listeners and viewers.

So thank you so much, Sherry. I love you. We love you.

We love you back. It's just so great to have you here. You know, we're so glad to have

you part of this movement. As an Australian, what does Maha mean to you?

Well, it actually means make Australia healthy again too. So it actually works for America

and also Australia and pretty much anyone in the world. That's what it means. And as

you know, and what you talk about so beautifully and eloquently is long-term regenerative health

and the sometimes simple tools that we have access to and I believe food is one of these

tools. It's not the be all and end all, but it definitely deserves some contemplation

and awareness and conscious decision when it comes to it. And all of the other elements

of that toolkit as well that you just talked about in your introduction, the things that

you talk about, you know, faith, understanding, medical science, all of these things and they

all have their place. I have to say and I touch on them in the Maha cookbook a little bit,

right? Because I don't want to get too deep in the woods or in the weeds, I should say,

with all of these other things when my wheelhouse predominantly has been food and cooking for

the last, wow, 35 years as a professional chef and writing 30 cookbooks and doing TV shows about

this wonderful craft that we call cooking. And I believe once upon a time cooking was one of our

main priorities in life, whereas over the last maybe 20, 30, 40 years, it may have dropped down

in some people's priority list. And my intention or invitation, I should say, is to maybe push

the cooking side of things back into that top tier element of something that we turn into a

ritual without it being too woo-woo, but actually just that intention that we get to do this every day

if we choose unless we're fasting. But if we are going to do it, let's have fun doing this and

let's turn this into a lifelong adventure where we can become, dare I say, master chefs or master

cooks and master this wonderful art that is cooking. You know, I think that's so true because

I think that a lot of people have found cooking to be just like a pain in the butt.

And it's just, it's just too hard, it's too inconvenient, it's too messy,

you know, I look at the cookbook, I don't have these ingredients, I can't do this and so we

end up with eating kind of the same thing all the time. And unfortunately, we end up with not

such good foods. And a lot of things, there's been a lot, a lot of talk about seed oils and

eliminating seed oils. What are seed oils for our listeners? So they know what we're talking about

that's been classified as not good for you. And how bad are they for your health?

Yeah, that's such a great question. And there has been a focus over the last few years,

especially on the topic of seed oil. Seed oils are basically man-made oils and extruded or creative

from either seeds and or vegetables. And, you know, I view everything as dosage. How much are you

having of certain things and perhaps not having enough of something else? You know, and as we all

know, way too much water can be toxic for us, but not enough water can be equally as harmful.

Seed oils, I tend not to use them at all into my cooking and there's a reason for that is I don't

find they have any flavor or nutritional value. So when I was taught how to cook as an apprentice

chef, that is my trade. And this is going back 35 years ago, when I went to college and culinary

school, we were taught to cook with not vegetable oils or seed oils. We were taught to cook with

and how to make our own lard, which comes from pig fat, how to make our own beef tello, which

comes from beef fat, how to use chicken fat, duck fat, extra virgin olive oil, coconut oil,

all of these saturated, beautiful fats. And the reason that they're so prominent in the culinary world

is because they have so much flavor, right? So much flavor. And if you're just looking to enhance your

not only cooking repertoire, but the flavor of your dishes to make them absolutely delicious.

This is what we should be focusing on, these beautiful saturated fats that have been so demonized

from the medical fraternity and the diatetics associations over the last 30, 40 years.

And it was interesting, I you've heard of Gordon Ramsay obviously. He just promoted,

I think there's a product called, I can't believe it's not butter. Last week, he was promoting this

as his new, I guess, business association. And it's so fascinating because I guess the seed oil

companies or the margarine companies as well are feeling the threat of what the Mahar movement

is promoting. And so quickly, they've partnered with Gordon Ramsay to promote these,

I would say undesirable foods. And what was so fascinating coming from a chef's point of view,

he knows that butter tastes better. Olive oil is fantastic, duck fat, beef fat, chicken fat,

lamb fat, pork fat are the hallmarks or the foundations of great cooking all around the world.

Like if you look at every single culture on the face of the planet, if you go to China,

if you go to Russia, if you go to Korea, if you go to South America, if you go to France, Italy,

wherever it is, they celebrate these fats in their traditional cooking cultures. And I'm talking

about the good fats here, not the margarines or I can't believe it's not butter or the canola

oils or the vegetable oils, the crisco, the canola, all of these flavourless, man-made concoctions.

So I created a documentary many, many years ago, talk about seven or eight years ago called

Magic Pill, which ended up on Netflix, and we interviewed people like Nina to Shultz,

and others, and we gave the explanation that you can build your house, right? A lot of people

like to build their house if they're building with the most robust ingredients, they'll use

bricks, they'll use timber. And the analogy was, if you're using vegetable or seed oils,

I guess the equivalent of that is like trying to build your house out of Styrofoam,

or something that isn't going to last very long and will degrade very quickly,

so that you will have to keep building your house over and over, and you'll end up with

another very functioning house. So my idea and many others idea like yourself is to build the

house with the greatest foundations, and one of the greatest foundations is good quality fats,

good quality meats. If you choose to have some great qualities, spray-free, organic,

fruits and vegetables, nuts and seeds, good quality eggs, it doesn't have to be difficult,

and basically all we're doing is going back to how our cultures from all around the world

used to cook. That's why paleo became so famous. It paleo just means old, and the ketogenic diet

became so popular, because it started to focus on good quality fats, and the flow on effect,

and I've shared thousands of thousands of stories of people reclaiming their house just by

including what I just mentioned. Good quality fats from animals and plants, not all plant

fats are bad. You can have good quality avocado oil, olive oil, coconut oil, and there is a place

in our cooking repertoire or cooking history to really celebrate these fats, because they all

bring in their own nuance of different flavors. We're seeing a big push now in fast food restaurants

going back to Tello, and I'll give you a quick little history lesson. When I was 13, 14 years

of age, before I became a chef, I was working in McDonald's of all places, and when I was working

there, guess what they cooked? Their French fries in before they changed it. They were cooking in

pork fat and beef Tello. Then all of a sudden, the new guidelines came in and they switched over

to canola oil or these seed oils, and the flavor changed. We can all agree that the flavor of those

chips changed, and the flow on effect has been quite chronic health over the last 30, 40 years with

this, the food pyramid that was put out back in the 70s or 80s, which now has thankfully been

inverted and flipped on its head. What got you interested in becoming a chef?

Well, there's not really a romantic story, apart from the fact that I wanted to move out of

home at a young age, and I wanted to get a trade behind me. After 12 years of going through the

education system, the public education system here in Australia, I wasn't really suited for that

environment. I didn't really adapt well to that environment, and that thought of going to

university for another four years. It just wasn't in my wheelhouse. Other people thrive in that

environment. I was one of those individuals that it didn't really spin my wheels. If I didn't

want to go to university anymore and sit in a classroom, what could I do? I looked at all the

different trades that were available. Builder, as I was just mentioned, building a house,

electrician, plumber, butcher, hairdresser, and the loose goes on and on. None of them really

appealed to me. The thing about becoming a chef that appealed to me was that it was a life

school that I could learn, that perhaps if I didn't continue, once I got my apprenticeship,

in that field, at least I'd have a life school that would benefit me for the rest of my life.

What I quickly realised, and we were having a conversation before this, was that it actually

doesn't take a lot to learn how to cook. The thing that I excelled at at school was mathematics.

I like things that make sense, one plus one equals two. I found the same similarities

in cooking, a list of ingredients, a certain method, a desired outcome, rinse and repeat.

Once you understand that, it demystifies the fear and also the chore of what cooking is for a

lot of people. It's like, okay, because there seems to be a, from my perception, and this is

in a blanket statement, but there seems to be a bit of fear, insecurity, maybe a lack of confidence

for people in the kitchen. I understand that because it is not a life school that we normally

taught through our educational process, and perhaps our parents haven't educated themselves as well,

so there hasn't been this hand-me-down approach to cooking where there once was. I believe there

once was because a lot of the people that I talked to from different cultures, I learnt this

recipe from my grandparents, I learnt this recipe from my mother or my father, I learnt this

recipe from my auntie or uncle, from it's a family recipe that's been handed down.

I see the Mahar movement as something that is creating that excitement about learning to cook

again, and maybe in a generational too, we will re-have these, re-have, it's the racial world,

maybe we will restart that flywheel of our parents and our grandparents and this generation,

become incompetent and not only confident and confident, but excited in the kitchen to share

these discoveries, these recipes that they can hand down to their children, and as you well know,

if there's not excitement and passion for something, usually it doesn't get passed down to the

younger generations, so how do we change our mindset to turn cooking into this passion project,

and my greatest wish in life is for one of my greatest wishes, I should say, is for this

excitement and passion to re-enter individuals and families in the cooking realm, because as you

know, some of our greatest memories are created through the act of sharing a meal together,

and I believe that's where we're headed to once again, compliment people in the kitchen with

confidence, with passion, with excitement, that are so happy about creating meals, either for

themselves, if they live alone or sharing those moments with their friends and family, and

yeah, I'm super excited about what's happening at the moment.

You know, I remember when I was a kid, my mom had told the story many times that when she and my

dad got married, my grandmother, my dad's mother made this custard pie, that was like his favorite

thing in the world to eat for this custard pie, but of course she never had a real recipe,

which is a little of this and a dash of that and all these things, and she, my mom told me like,

right soon after they got married, she tried to replicate this custard pie and she had to make like

12 or 14 of them to even come close to tasting like the original one because she just was guessing

there was no real recipe. So when you talk about handing down recipes, yes, I think that happens,

and sometimes we do have to like trial and error because, you know, people that really know how to

cook like yourself, I mean, it's just a dash of this and a little bit more of this, and you know

what these spices are going to taste like. So when they blend together, it makes something really

magical, you know, in your cookbook, which I have, I have your cookbook here. The other night,

I did this, and I didn't have all the ingredients. So I had to sort of explore a little bit this

Roganjosh cook and tick chicken, and I was wondering because I'd never used some of these spices

before. And so I didn't even know what they tasted like, you know, coriander, cumin,

cardamon, paprika. I was like, wow, that's kind of interesting. And then you blended them all

together and made it into this incredible scrumptious recipe. And I learned a lot from that. And I

think sometimes you have to give yourself permission to kind of explore a little bit and trial and

error when you're doing those things together. What do you think about that? Yeah, I love it. Oh,

thank you so much for for committing the next exploring some of the recipes of the book. That's

why I made it. No point ever get a cookbook if people don't cook from them. And as you said,

it's trial and I don't want to say error. It's trial and trial. Yeah, exactly. It's experience.

And you're gaining wisdom every time you explore. And perhaps get out of your comfort zone

a little bit and try something different. And we can, I did the math on it that we can live for

the rest of our lives no matter what age we are, even if you're a young person, and never eat

the same meal twice if you chose not to. There are that many spices. There are that many herbs out

there that is there are that many different protein sources and vegetable fruit sources and eggs

and nuts and seeds and recipes from all over the world. I think we're living in the best times

to be honest with you because we do have access to everything at the moment, not only ingredients

but information. And that excites me when I when I really thought about that that an average person

and I don't think anyone's average, I think everyone is extraordinary. But an individual

from the day they were born, they will generally eat if they're eating three meals a day and they live to the

about the age of 75. We will eat 75,000 times, right? Depending if you're fasting or it's a bit

at fasting. But let's just use that as an example. And you can literally never eat the same meal twice

if you choose to. Now I'm not saying you have to, you know, I have recipes that last night I cooked

a beautiful roast lamb or slowly cooked lamb shoulder. And it's one of my favorites. And we put

this in our rotation maybe every two or three weeks when we go to the markets and I see this beautiful

lamb shoulder that's that this farmer raises these lambs. They're just so delicious and slow cooking

is one of my favorite things because you have to do very little to it to make it so exciting.

And Nick, my wife made a beautiful, arugula salad to go with it. And she probably spent five

minutes in the kitchen if that to make the salad. I probably spent five minutes of preparation time

and then just popped it in the oven for six or eight hours. And all up, 10 minutes of work, good to

create. We've got leftovers today. We've got enough to eat them for the next two or three days

at a leftovers and we love it because we got good quality meat and vegetables in the fridge at

all times. And I think this is the key. And where am I going with this is we can be an event as

adventurous and have as much of a ride in in our life, which I think is wonderful. And we could

also have our favorites like our favorite restaurant. They don't change their menu to offer because

they know it all upset their customers if they take some of their popular items off. And the same

thing at home, we will become really good like your grandmother was really good at making

the custard pie, right? We become and it becomes something that we're very proud of.

These recipes or these achievements, whether they be culinary or any other aspect in our life,

when we become proud of our own achievements, we want to share them. I think we've got other people

to enjoy them as well because we've put the time and effort into it and we wanted to resonate out

into the field. And yeah, we can all do this in the kitchen. And I'm going back to what you were

talking about, the cardamom and the cumin and the coriander and the turmeric in the Rogan Josh

recipe. One of the things I like to invite people to do is some people like to go all in.

All right, I've got this new book. I want to eat this way. I'm going all in. Everything's changed.

And that works for some people that have that mindset. Somebody might have an illness or a disease

or feeling a thergic and they're like, all right, it's time. I've lived my life long enough and

I know that changing my diet might be one of the tools to help me have vitality again or to get

out of this diagnosis. And they go all in. For other people, it's a slower transition. It might be

and this is what I talk about in the Mahab cookbook. You might want to change or try one of these

recipes once a week. And then the second week comes along and you might go, you know what,

I really enjoyed that recipe I tried. I might do it. Try eating this way twice next week

and it'll go on and they might step back and forget about it for a while, which is sweet, you know.

Everyone has free will to explore this at their chosen moment or they won't, you know. And I

accept that and I respect everyone's decisions in life. So going back for somebody that wants

a slow transition, I invite them to perhaps every week when they're at the grocery store or the

supermarket or the farmer's market, maybe just buy one different spice each week. And it could be

a garam masala, which is a mix of some of those spices you talked about. So it's already mixed.

It could be just some dried oregano that is stored in the pantry. I would advise organic if you

can source it and you can probably get it online. And then the following week, pick up another

spice. At the end of 52 weeks, they're very inexpensive, you know. A few dollars for a beautiful

jar of organic spices. You don't want to buy too much because you want to keep them as fresh as

possible even though they are dried. At the end of the year, you'll have 52 different dried herbs

and dried spice and spice blends. You will have access to create every single recipe pretty much

in the world if you buy a different spice or spice blend and dried herb over the year. And then

the next part of the adventure is have you ever grown herbs at home? And for some people, it can be

seasonal because of their geographic location. And I know different parts of America suffer some

pretty intense winters. But you might start with a little greenhouse or just pots on the windows

sill or in your backyard. This is what my wife and I do. We go down to the nursery and we'll pick

a few different herbs when we go there. And it could be something that I've never tried or

really want to experience with. Either you've been to an nursery or shopped online for different

herbs. There are hundreds to choose from. And you might pick some Vietnamese mint one

week and some rosemary. The next week, you might plant some parsley and some mint. The following

week, you might go Japanese and order some shiso leaves, which are my favourites.

And you start to become familiar and you start to create a relationship like you just did with

these spices. You're like, well, that'd be like to blend those together or mix those two.

Or what does fish taste like? If I just dust it with a little bit of Japanese curry powder or

Indian or Pakistani curry powder or Sri Lankan curry powder or South African or African curry powder,

what would that do to my piece of fish that I'm so used to just putting a little salt and pepper

on? What does that taste like with a little dusting of curry powder and some salt? Or so we cook it,

we try it. Damn, that was good. Wow, wow, wow. Now what would that be good with? What would work

with that? What sort of vegetable or salad would work really well with that fish with a little bit

of curry? Obviously it's got a bit of spice, it's got a bit of a lot of flavour. So maybe some roasted

sweet potato might go really well with that. Or maybe a salad on the side. And then we can go into

making mayonnaisees. And this beautiful mayonnaisees we can buy in these days that have been made

with organic eggs and extra virgin olive oil and it only takes a minute to make your own.

And once you've got a mayonnaise, that is really good fat and protein. And you can start

experimental with that. You could put some paprika into your mayonnaise to go with a piece of steak

that you've cooked. And dusted that with maybe a little ground up cumin seed. What does that taste

like? No, those are such great suggestions. And just listening to you talk, you're just making

cooking fun. It is a little bit of fun. And I'll throw this into the mix because.

I thought right there. Hold that thought that you're going to throw into the mix because we're

going to have to take a quick break here from our audience or from for our sponsors.

But really you're making it fun. And I'll tell you when I put those all those spices together,

I tasted them along the way to know which ones were spicy, which ones were a little bit bitter,

a little bit harsher. So I'm saying, yeah, suggesting that as you're going every week and buying

a new spice, make sure you taste it. We're going to take a really quick break here. Hold that thought.

Don't lose that thought. We'll come back to that. We're going to hear from our sponsors

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coming up from our sponsors. Sit tight. We'll be right back with more from Pete Evans about his

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Welcome back everyone. Today's conversation is with Chef, entrepreneur, producer and author,

Pete Evans, about his amazing new book, The Maha Cookbook, Taking Charge of Your Health

with Vibrant Whole Foods, inspired by the groundbreaking Maha Commission report

and the upending of the food pyramid and championed by leaders like our friend,

Secretary Robert F. Kennedy. Let me tell you just a little bit more about Chef Pete.

He's been Australia's number one selling author on healthy cooking, lifestyle books,

with more than 30 cookbooks to his name. He's an internationally renowned chef,

restaurant tour, entrepreneur, keynote speaker, author and television presenter,

and documentary filmmaker. How does he do all that stuff? He's passionate about food and

healthy lifestyle and he wants to inspire individuals and families to the world around him and

making some choices and taking some adventure. Pete, thank you so much for being with us today.

Really, what I said before the break, just watching your face and listening to your

expression, you just have fun with food. What do you wish people knew about health and food

that they seem to just take for granted? That's just bored of memory. My wife and I,

we love watching Big Bang Theory. If you've ever watched it, we love a good laugh.

And the main character, one of the main characters, Sheldon, has a little podcast

show called Fun with Flags and I'm singing. I could do one called Fun with Food.

Anyway, I love how to touch it here. You've opened the door for me.

What I was going to say before was cooking is really, really simple. As I said,

list of ingredients, certain method, desired outcome, rinse and repeat and become competent in a

recipe or two or three or four or five and then you'll go on this adventure. I promise you.

And when I was taught how to cook it, this isn't a blanket statement but something to consider

when you are cooking is salt, fat and acid. Salt, fat and acid. Salt has been demonised over the

over the last few decades and for me, good quality salt from all over the world that is unadulterated

is one of one of the joys of eating, I would say. And we can look at all the different salts

that are natural from around the world and I generally buy five or six different varieties and

I try them all. Some are bigger flakes, some are smaller flakes and they all have their purpose.

And fat, we've discussed a good quality fat and then acid. Acid is a balancing tool for fat

actually salt as well. And when I talk about acid and when it was described to me as a culinary

student and over the years of cooking, acid can come in the form of vinegars, it can come in the form

of citrus. So when we think about vinegars, this beautiful apple side of vinegars which is known

to be have health benefits, we can look at different citrus like lemons, limes, a grapefruit,

orange. And we can also then look at things like fermented foods and pickled foods as well.

And I love hearing Bobby Kennedy's wife Cheryl talking about recently that when they go out to

dinner, Bobby brings his own jar of sauerkraut out to restaurants and stinks out the restaurants,

not that they're too stinky. But we've got recipes in the Mahabuk to for you to make your own

kimchi and sauerkraut because of the wonderful health benefits that they have.

Funnily enough, I saw I don't know how it popped up on my feet. I saw the medical medium

talking about how detrimental fermented foods were the other day. And I shook my head because

fermented foods have been a part of human culture in all different parts of the world for so long.

Once we understood that salt could be used as a preservation agent, we learned how to salt

meat, salt fish, salt vegetables. And that's where fermentation came from, sauerkrauts,

kimchi, these wonderful, wonderful mistakes. You might say that have become so familiar in the

health movements over the years. We generally eat some sort of fermented food with every meal

that we cook as well. And they are a lot of fun. And who would have known that some salt with

some cabbage would turn that cabbage into this powerhouse of nutrition that has prebiotics,

probiotics and digestive enzymes in there as well. So salt fat and acid is something to consider

when you are cooking a meal. So if you are cooking a piece of fish, it goes without saying you cook

with some fat. You have some salt to season it and then you have some citrus or some acid to

balance that out. Same with if we look into the Italian cuisine when they cook a beautiful steak,

they put a lot of salt on their steak. And in different parts of Italy, they serve it with a

cheek of lemon, a lemon cheek which is squeezed over a steak. And that might sound pretty,

pretty out there. But until you've tried it, it is absolutely delicious. And if you had a little

rosemary to that steak and salt and the lemon combination and if you're up for it, a little touch

of chili as well. You will have the most amazing steak experience in the world. And that's the

key. I've already made myself salivating here and I've got all the senses activated here.

And that's the joy of cooking. I think it's the aromas that permeate the kitchen or the house

that if your kids come home or your partner comes home or just for yourself, if you're cooking for

yourself, there is no reason that you cannot get excited that we have all of our senses activated

through the art of cooking. We have our smell, we have our taste, we have our hearing when we're

hearing something sizzle or roast or crunch when we're chopping something or biting into something,

we have the feeling, the mouth feel of something going into our body, the warmth of it, the taste of

it on our taste buds. We have the, just the, again, if we go into the feelings, how good something

feels like, you know, if you're feeling a little bit under the weather, how good a chicken broth

or a chicken soup feels in your whole being when you're absorbing that into your system,

your body knows and it tells you, I feel good having this right at this particular point in time.

And it's about having fun as you've mentioned a couple of times and what I invite people to do in

the cookbook is play favorite music when you are cooking or light a candle or get yourself into a

perception or a state of being where you do not see it as a chore because we know enough about science

and how energy works that where our attention goes, the energy flows and there is a wonderful

movie called Chocolate and even better book. The movie is great, it's got Johnny Depp and

Julia Pannosh in it, but prior to that was the book. And if you want a really good book to read about

the power and the magic of food, I invite you to either watch that movie or read the book.

And it talks about and demonstrates how we can put our love and energy into food or beverages or

anything in life with the correct intention. And it doesn't need to be woo, we can just be like,

okay, I'm going to go cook something and I'm going to put my love and energy into this and I promise

you your guests or your family or yourself if you're living alone and cooking for one, you will feel

that love and energy. Now if we think about it from the other point of view where people think it's

a chore or a burden or I'm a little bit pissed off that I have to cook tonight, right? That energy

may or may not end up in the food and the experience. And I'm going a bit woo, woo here, but you know,

science, if I'm allowed to use that word has sort of proven this over and over about our intention

and our passion when we explore these things. So yeah, I invite people just to think about that

next time they're stepping into the kitchen and even shopping for their food. Do I feel like

this is a burden and a chore and something that I don't really want to do or can I change my

perception to this being a beautiful adventure that I'm going to grow to love and all I need is

that openness, open-hardiness to embrace this. I'll leave it at that and I'll just sort of give

a little different perspective on how you can do a simple thing that can have a big change.

Because I already can feel it and know what you're talking about. You know, I did want to ask you

a question that, you know, everyone needs something that they can grab and go and unfortunately most

of the snacks that we have are seed oils and loaded with artificial everythings. What are some

quick healthy snacks that we can have on hand? So when we just want a little nibble of something

or we're in a hurry and we're just out the dough going out the door, what are some on-hand snacks

we can have? That's a great question and again it's one of those perception type of things that

may need some contemplation and some exploration because at the end of the day we do not need snacks

to get us through the day, right? And I don't mean to be blunt and dismissive of your comment

there, but I'll bring it back to what I just mentioned about what I cooked last night and what my

wife cooked. We have our snack in our fridge for us, which is some beautifully cooked lamb

if we get peckish through the day. That's a different perception and I've been running, my wife

and I've been running a health retreat wellness retreat for the last five years. We've run close

to 200 retreats for 8 to 10 guests every most weekends and we do cooking retreats and wellness

retreats and fasting retreats. We're doing one next week when they come to a chef's retreat and

they don't eat. How's that for a different thought of perception? But what I encourage people to do

is to re-pattern or find where the patterns are in their day-to-day lives around food, the emotional

programming that we may have in relation to food. And because this is a common question that you

just asked, what do I have for my children and that a peckish that's a healthy snack? And I always

go back to the basics. Instead of trying to reinvent the wheel, I just go back to the wheel. It is

good quality meat, good quality seafood, good quality fruits and vegetables. If that is in your wheelhouse,

eggs are a wonderful snack as well. Like you can boil a dozen eggs during the week and turn them

into something special as well or just have them. There is literally nothing better in my mind than

a beautiful soft boiled egg cut in half with a sprinkling of good quality sea salt and pepper

on it and down the hatch. Like that is yummy for me, right? And I'm not saying it's yummy for

other people, but deviled eggs are really good for a reason. And deviled eggs is usually just

the boiled eggs mixed with some mayonnaise and maybe some curry powder or a little spice or herb

and put a peck back together. But I always invite people to cook in bulk. So if you're going to

cook a roast chicken, maybe cook two roast chickens. I know that might sound strange, right?

But if you've got it in the fridge, it stops that temptation to go for that healthy snack.

I was invited to a health conference, health food conference here in Australia many, many years ago,

maybe going back 10 or 12 years ago. And I was blown away because at the health conference,

there was all these stalls, there was maybe 50 or 100 stores, stalls set up and they all had

healthy food options, right? Things and packets could have been musely, healthy musely bars, it could

have been protein bars, it could have been this that. And the first thing I set up on stage was

I don't feel anything in this room as healthy. Oh, well, I never got, I never got invited back,

right? I guess so. Right. And I'm not saying that we should

and eat them, but my perception is that again, why are we trying to reinvent the wheel where if

we can just cook in bulk the real food and change our perception? Like,

today, when I get hungry, which will probably be mid mid day, I know that I've got some cold

meat in the fridge. And now I can warm that up or put a sauce with it, or I'm so happy to eat

the cold beautiful roast lamb straight as it is. And there's a roast carrot in there that's in

the fridge, a little bit of roast sweet potato that was cooked in all that lamb juice and fat.

That was roasting. I know that's going to be delicious for me. And so a lot of parents ask what

they can do. And I say, bulk up on your meat purchases and or your seafood and have that at all

times so that they're not going for the potato chips or they're going for the healthy snacks or

treats or just have some raw organic carrots in the fridge. You know, I'm just using that as

an example or some celery. These are wonderful real foods that taste good even on their own.

I bought some organic carrots from the farmers market, see it the day two weeks ago.

And they're all nobly and out of shape. They weren't perfectly looking carrots. They were in this

bunch. And there was only one bunch of them. And in the store, even in the organic store,

they had all the beautiful looking carrots. And I bought this bunch of carrots and it was early in

the morning. And the woman at the counter, she spoke to her other co-worker and said,

see, someone did buy them because they were having this discussion in the morning that they were

really ugly looking carrots. And she said, why did you buy them? I said, because they're the

ugliest looking carrots there are. And for me, they looked absolutely delicious. And when I got home,

I gave something to my wife and we ended up running a retreat. And I cooked them so simply.

I cooked them with olive oil and a bit of salt and pepper. And I served them. And the guests

were like, these are really good carrots. I'm like, yeah, this is what carrots used to taste.

This is what they meant to taste like. They're delicious. Our food when grown well

is delicious. And it has everything we need in it, I believe. So that's a long-witted answer to

it makes good sense. It makes good sense to snack on real food.

And it doesn't need to be expensive. I share a lot of recipes in the Mahar Cook book. We're using

ground meat as you would call it in the United States. We call it mincemeat. So burger patties,

risoles, meatballs. And they are absolutely delicious. If you cook them in bulk,

or buy some really good sausages from your butcher that don't have any nasties in them,

cook them in bulk, have them in the fridge to eat cold the next day. I promise you,

absolutely delicious wild salmon. I know it's a little bit expensive, but if you cook that and eat

that cold the next day as well and have it left over, you can turn that into a quick one-minute salad

with a beautiful olive oil and citrus dressing with some salt, avocado, like filling,

and delicious. It's when we get into the fact that we have to cook breakfast lunch and dinner

for ourselves. I mean, I eat a paleochaedogenic style of existence and usually once or twice a day.

And one of those meals is generally leftovers from the day before. So I'm really just cooking once

a day. And as I said, it's usually 10 minutes, 15 minutes in the kitchen maximum. So it's reframing

the idea of maybe we only need to cook once a day, perhaps twice a day instead of three times or

four times. And then that snacking, that overeating, we can reprogram ourselves. And generally,

when you're in a mildly ketogenic state, you stop feeling these hunger pains anyway because your

body is so regulated. It's like putting a big fat log on the fire and it burns for a very long time,

very slowly. And you have great energy instead of when we over consume carbohydrates, it's like putting

kindling on the fire, rapid burn of energy, dissipation of energy, then we're hungry and we lack

energy. So we're looking for the next thing to fuel our fire. So this is why these old-style ways

of eating through all these different cultures really focused on good quality fat meat and organic

seasonal vegetables, one way shape or another. You know, Pete, we're down to like the last three

minutes that we have. I could talk to you all day because this is just such great information.

We didn't even get into talking about your documentaries and things like that because this is

just such good, common sense information. But tell me, as we got just a couple, like two minutes

left, the Maha cookbook, take charge of your health and vibrant whole foods and you've made 30

other cookbooks. What makes this one different? And why should people add this one to their shelf?

You've got two minutes. You got two minutes. Okay. Well, the Maha movement has been so

massive, I believe, what I've been witnessing in the United States and I see changing the diet.

I see celebrating our food as one of the lowest hanging fruits for long-term regenerative health.

As I said at the start, I don't think it's the be all an end all but I do think it's wise to

contemplate and consider that food does play a part in our long-term and short-term health.

And for some reason, when I look out at the health space, there seems to be a lot of fighting,

trying to get food dies out of food. There seems to be a lot of fighting to do

against the medical association, which I understand in our respect, right?

But I think the lowest hanging fruit is to celebrate our food, understand what food does for us.

And when we do that, perhaps we don't need to fight against the medical establishments as much

because the population will be clued in because they're healthy. I do agree. And I'm not

shunning that. I think it has its place. But I do believe we could turn around so much of our

health problems by celebrating food first and foremost, understanding the science behind

how to eat and then supporting the farmers and the ranchers and the fisherpeople that are doing it.

And we don't need a PhD to do this. We just need to go back to having fun in the kitchen.

You're right. And that's why this book has ended up where it has ended up. Whether people get it or not,

there seems to still be a lot of people that want to find the magic pill, the next peptide,

the next supplement, the next scan, the next this, the next of that. And food again seems to be on

the lower hanging, not the priority. I'd like to see food as one of the top priorities in people's

lives, which is why the book is there. So yeah. And so that's going to be just amazing. And I'm telling

you, I've already I've already gone through at least three of these and I just got this. So I'm

going to make my way through and I'm going to follow up on some of the great things that you said

about buying an additional spice every week. I love that idea. I love about trying new things and

adding new little things. I would have never thought to add rosemary to my steak. And that just sounds

wonderful. So with that, I want to thank everybody who's attending, who's been here with us today.

Thank you so much for Chef Pete for joining us from Australia. And this is the new book for those

that are watching the Mahat cookbook. This is one more additional thing. And really, I think that

one of your take up the take home messages from this conversation today is make food fun. Don't

make it be an obligation. Don't make it a half-two. And oh my gosh, I got to cook another meal.

Make it fun and make it adventure some. So with that, I want to close out, I want to thank

Pete and Chef Pete again for being here with us today. And I'm going to close out with one of my

favorite verses from the Bible. I close all my podcasts with whether they are live or pre-recorded,

which is Romans 12, 12, rejoice and hope, be patient and trouble and be persistent in prayer.

So we'll see you again here tomorrow or the next time right here on iHeartRadio or the

americoutloud.news. You can find us on the 10 penny on the 10 penny files. You can find us on

all of the podcasts that you subscribe to. And we'll see you again tomorrow or the next time.

Have a good rest of your day everybody. Goodbye and God bless.