242: Healthy Sauces 101 - Become a Sauce Boss: How to Make Plant Based Vegan Meal Prep Nutrient Dense Without Compromising Flavor!

Speaker 1:
1:30

Sister, you know we love sharing all the strategies that help you to make plant-based living actually enjoyable, so that it's sustainable, and one of the big keys to doing that is making the food taste amazing, because you know, if it doesn't taste good, you're not going to want to eat it. I don't want to eat it. Jere didn't want to eat it. It's got to taste good or we're not going to want to eat it. And one of the best ways that you can make it taste amazing is getting flavor into your food. And how do you do that? In under two minutes, you learn how to become a sauce boss, and that's what we're talking about today. Hey sister, welcome to the Power On Plants podcast. Are you tired of staring into the fridge wondering what to eat so you can just feel better? Do you want to avoid spending hours in the kitchen making complicated meals in the name of health? Would you love to leave fatigue behind and finally have the energy to do all the things you want to do? Hi, we're Jere, and you need to resell Christ. Followers, health care professionals, parents of four and big fans of great tasting food. We, too, tried exercising more, eating natural and clean foods, but we still found ourselves struggling with what we thought were changes that come with age or bad genes, and we weren't finding answers to traditional routes. So we dug into the research and created our secret nutritional weapon sustainable plant based living. The truth is, you can eat more whole plant foods and it's not hard. You just need the way that's realistic and delicious so you never feel deprived. If you're ready to enjoy your meals, no longer be held back by your health struggles and actively live your life, then you're in the right place. So grab your favorite plant based cup of happy pop in those earbuds and let's get started. Hello there, sisters, and apparently brothers. Okay, we're giving a shout out to the brothers today. Listen, sisters, you are not alone. Apparently, we have a lot of brothers hanging out with us. We even had our first man join us inside Power On Plant Society this week. We have loved getting to know him. This is so much fun and we've been getting emails from our guys too. It lights us up. So this shout out is specifically for James, john and Curtis. You are our brothers and we love all three of you and the rest of you that are listening in as well that just haven't had the chance yet to write us an email, but listen, we want to hear from all our brothers. Email us at Anita at PowerOnPlantscom or at Jared at PowerOnPlantscom.

Speaker 2:
4:03

He might like to get some emails too. Oh, I was about to say, or Jared at PowerOnPlantscom, I'm here too. Show the brothers some love.

Speaker 1:
4:10

But it's so funny because I was talking to a friend of mine and she said Anita is like Beth Moore. She is a Christian author and a women's speaker and she goes on all these women's circuits to speak at conferences and things she said and I've never heard this before. But my friend told me Beth says to my sister, friends and a few brave men, and that just cracked me up. I thought, oh, that's so great. Except I want to change it because I think in our case, with our guys, it needs to be to my sister, friends and a few great men. After talking to our brothers who are listening, I just think they're great. I mean we just have such great listeners Our women, our men. This is a sisterhood and a brotherhood like no other. You are a part of the PowerOnPlants family and we love having you here. We love our fam. We love our fam. We do, we are like minded. This is such a great place to come together as believers and talk about how to make enjoying whole plant food sustainable so we can finally feel better and do all those things we want to do in life. Just like one of our brothers said, I think there are more men than you realize, listening to your podcast. But he said they just lurk and listen. I love that so much. That cracks me up because I thought you know that's probably true. But it's time to stop lurking and listening. It's time to make yourself known. So shoot us an email at jaredatpoweronplantscom, because we need to show Jared some love too. He's representing.

Speaker 2:
5:36

Hey, listen, join the brotherhood. Come on, join the brotherhood. We're all family here.

Speaker 1:
5:42

All right. So what are we talking about today? How to become a sauce boss, we mentioned in the intro. Why is this so important? It's important because your food's got to taste good and it's got to be fast, and one of the easiest ways to do that is a sauce. Think about before you are on your plant based journey or maybe you're just at the very beginning how did you make your food taste good? Hey, think about that. Spices.

Speaker 2:
6:07

You flavored it.

Speaker 1:
6:09

Spices, dressings, which are also sauces, mariners, which are sauces, stir fry sauces okay, so it's sauces or it's spices and herbs. You gotta start thinking outside the box, but you're still thinking the same stuff. It's just how do I make those same types of things in a new and improved way? We call that making. What Recipe upgrades? If you said that, high five, long distance high five, you've got it.

Speaker 2:
6:41

That's my long distance high five there, Just that's what we're all about.

Speaker 1:
6:45

Okay, there's a lot of things we're all about, but this is a big one.

Speaker 2:
6:49

You know, really, if you think about it. Marinade dressing these are all just very fancy words for sauce. It all breaks down to the sauce. Would you ever eat just meat by itself? No, you enhance the flavor by adding the marinades, adding the sauces, adding the barbecue sauce.

Speaker 1:
7:08

Look, if somebody says to you what do you wanna have for dinner, are you gonna say a plain chicken breast or plain slab of steak on my plate? No, you're not.

Speaker 2:
7:16

You're never gonna say that, I'm just really craving a boiled chicken breast or a boiled T-bone.

Speaker 1:
7:22

Nothing on it. Nothing on it, just plain chicken breast. No, no, you're not. And if somebody brought you out of a restaurant, you'd look at them like they had four eyes. Like that, something was not quite right. So this is why sauces are so important. If you want to set yourself up for plant-based success, you've got to love the food you're eating, and nine times out of 10, if you're used to the standard American diet, you are going to need bold flavor, and that is not gonna happen by trying to translate that plain little side veggie dish that you forced your way through at the dinner table for years, and now you're trying to eat that same bland dish as a main meal. Forget about it, it's not happening. That is not gonna work long-term. Listen, let's be real, cause we all love real and the day and age of social media. I've said this before raise your hand. If you love social, I can pretty much promise you that nine out of 10 of you do not have your hands raised.

Speaker 2:
8:16

I'm looking, I don't see any out there, you don't see anything. It's a sea of nothing. I don't see it. No hands raised.

Speaker 1:
8:22

Yeah, because there's so much fake, there's not much real out there, and we are about real and authentic. You want real flavor, you don't want bland stuff. There's too much fake. There's lack of hard and fluff out there that just does not end up really making an ounce of difference in what you're trying to accomplish in your life. But this is not about that. You're not gonna find long-term happiness in your life If you have to live from day to day forcing yourself to eat meals you've been told you have to do, in the name of health, that you don't really like. I want you to think about that. Have you ever tried to do that before, trying to make yourself enjoy foods or meals that you really didn't like? Because you just wanna lose a certain amount of pounds or you just wanna feel a little bit better? I get that. But we want you to eat more of the most nutrient, dense foods on the planet, and that's whole plant foods. In the way that will last. And for it to last, it has got to taste good. That's why we're always talking about finding your new favorites. Finding your new favorites. How many times have you heard us say that? How many times have you heard us say that you need a T-shirt that says find my new favorites. I cannot state this enough. You may think it's something so simple to put on your list, like my baked potato, that I love to put greens and black beans and salsa and corn and ranch dressing on, like my five minute ranch that's in the Power and Plants cookbook. I love putting that stuff on my potato and now it's really not a potato anymore. It's kind of like an upside down inside out salad or something like a patro, where you've got everything layered up but you've got potatoes on it, right, I mean, I could take that same meal, scrape it into a wrap and now I've got a sandwich. You can do so many things with plant based. I want you to think about how simple of a meal that is, but it's got a ton of nutrients in it because I've got my greens, I've got my legumes, I've got my potato in there, I've got some corn, I've got tomatoes. A lot of times, with the salsa or diced tomato, I put raw onion on it. I love raw onion and raw garlic. I'm putting cilantro and herbs and spices on there, and then I've got the nuts and the seeds from my dressing and the dill. I love so more herbs. So there's all these different things and you think, oh, that's just so simple. There's not that many nutrients. How am I gonna get my nutrients on plant based? And you come in and you're all worried. I just wanna know how to get my nutrients. I just wanna make sure I'm getting the nutrients I need. It's not that hard. It's really not that hard, apart from a couple of nutrients that almost everybody is deficient in, no matter how they eat, because of how the soil's treated, how the water's treated and we've talked about that on previous episodes and we'll show you how to do that inside our Plant Society or group coaching program. But you've gotta let these worries go, these things that we've got in our mindset. It's just not a concern if you're eating a wide variety of whole plant foods and the sauces help you to get your nutrients.

Speaker 2:
11:47

And I think part of the key there. In a moment ago you were talking about the spices and the herbs. These are whole spices, whole herbs. These are not just extracted flavors or chemically manufactured flavors. That kind of tastes like this we're so used to that. We're so used to the fake, the inauthentic flavors that we've gotten just accustomed to it. But how much more is the flavor just gonna burst in your mouth when you have the full herbs, the full spices? But then you get all the health benefits. I mean, first thing that comes to mind is fresh ground black pepper. It's known to have anti cancer, anti inflammatory properties. Ginger, it's known to if you're doing something like an Asian stir-fry or maybe some type of Asian sauce dressing. It's known to be antiviral, anti-bacterial, helps open up the airways. I just read something recently where it said ginger even helps with allergy symptoms. I mean, has all these additional benefits you can? I'm sorry it's the provider coming out in me, because I'm sitting here thinking if we were eating the way that we should be, like People did a few hundred years ago, before all these extracts, before all these chemical enhancers, we would be much healthier because we were getting these things on a regular basis, absolutely, but now we don't really get them at all because there's so many artificial flavorings out there that it has a flavor, but that's it, nothing else. It's an incomplete food.

Speaker 1:
13:15

Obviously it's not a food at all, yeah, and then you eat it. You eat it and you're not satisfied. It doesn't really end up tasting that good, or it tastes good in the beginning, and then you just kind of feel bad afterwards Because of all the mess that came along with it. And then you pay the price, and none of us want to pay the price. But the funny thing is you don't know you're paying the price. Well you pay the price every single hour of every single day and you just feel like crap all the time.

Speaker 2:
13:38

I was thinking that you don't know, because that's just your normal right, yeah this is how this. This is one of the times that we're after the new normal.

Speaker 1:
13:46

Okay, because if the new normal is feeling great because I've gotten my body the nutrients that it needs and it actually tastes good, but afterwards I don't regret it forever. But see, we hear people that have started eating whole food plant based. Or we work with our clients and get them to this place when they're feeling so much better and then they're all scared that because they've eaten whole food plant based, now They've gone out and had a meal, eaten, something with a lot of all preservatives, nasty stuff in it. They feel bad the next day and they're going. This whole food plant based eating ruined me Forever. Eating a quote normal meal out, it's like no, you know, it hasn't made you feel worse. They're scared.

Speaker 2:
14:21

Well, it has made you feel worse, but it kind of has ruined you.

Speaker 1:
14:24

For the inferior, though, Right, because now you know what it's like to feel good. That's what you're feeling. The difference is you never knew before, because you always just felt bad. But now you're starting to feel good and then you go back and eat those same old things. Your body's gonna tell you hey, cuz you? It always told you the same thing before, but it's just you just thought that was oh, that this is how I feel when I get older.

Speaker 2:
14:47

I mean, I think I was thinking that exact same thing you. You just start to believe into the lie, especially if you start getting into your 40s and you think I'm just old. Listen, if you're in your 40s, you're not old. No listen now there were 52 in your 50s. 50s is not old.

Speaker 1:
15:04

Seriously. One of our members was just sharing with us how a member of her family had said to her and this was one of the Big things that stirred her up and made her start really thinking this is not right. Her family member said to her welcome to old age when she was talking about how she felt and she thought, look, I'm in my 40s and she sees a blue suns, maybe, and she sees Hundred year olds out having an active life, living with her family, going, traveling places, doing things together, and she's thinking I've got what? 60 more years till I get there. And I already feel like this no, something's not right, something doesn't add up here, and you're right if you've thought that before. Something doesn't add up and the reason is your Body's not getting what it needs and it's getting bombarded on a daily basis with the things that it doesn't mean, the things that are setting it up for Failure, that are making it sick. So if it doesn't have the things it needs to get well, and it's constantly getting the things that are making it feel bad, they're causing the inflammation, that are causing the gut leakage, that are causing the breakdown of your systems. Over time, you're feeling more sluggish, you're stooped over more. Your energy is that you don't know what's happening. And this is it. I mean. It's like we're winding down in our 30s, 40s and 50s. That's insane, sister and brothers. Insane makes no sense at all to me, but in our society it does and they excuse it. And Actually the doctors are saying to their patients and this blows my mind is medical professional and a nursing professional it blows both of our minds doctors telling their patient it's just old age, it's just your genes. No-transcript, it's my genes, my genetics. I'm like well, I've got the same genetics here. What's going on? Your genes can be turned on and off by the food you eat. But my doctor told me it's the genetic kind. Well, you might want to get a new doctor. You know it might be time for a new doctor. Or maybe it is your genes, maybe you have some genes that make you more prone and more likely to have these things. But you can turn them on and off by the foods you eat and don't eat. This is what we know the water that you drink or don't drink, the vegetables that you get or don't get. This is so important. And these things can go into your sauces. You're getting more liquids. With the water, you're getting more of the herbs and spices. Please don't make plain sauces. And if you read a recipe that I or someone else wrote and it's got dill in it and you're like I won't dill an onion, by all means put the extra onion in there. Get as many nutrients as you can get into your life. Add the things that you like in there. Be willing to switch things around. Make the sauces creative, make them your own. But when I say a sauce, I don't want you to think like oh, hollandaise sauce that I need to talk about to get on our tofu scramble. You gotta do that. By the way, listen, it's in the Power On Plants Cookbook. I'm telling you it's a game changer. If you've ever tried tofu scramble and you think I hate that it stinks it will revolutionize your life as far as tofu scramble is concerned. To get the Hollandaise sauce onto your tofu scramble, it's like that buttery, eggy yoke that you're looking for. You're not gonna get that. Sprinkling some orange onto your tofu you know I've said that before. Sprinkle a little turmeric is not going to give you the flavor of eggs. I'm sorry, it's just not. That's never gonna work. And this is what happens in the plant-based space. You try these sauces or you try the foods without the sauces and you've tried recipe after recipe and you think, oh, this is plant-based. I can't do this, I'm gonna have to fall off the wagon. Quote fall off the wagon or slip or fail, because I've gotta have the foods I like. Well, you haven't found your new favorites. Nobody's shown you how. That is what we can help you do. This is what we special, this is our speciality, is what we do because you've got to learn how, if you like cheesy things, to have your cheese, everybody likes sauces. I've only met one person that told me and she was from another country, and that happened recently. And Ida really don't need sauces I never ate anything with sauces and she likes herbs and spices though, but she doesn't need sauces. That's fine. Then if it's not you and you don't need sauces, don't worry about it. Or try one and drizzle a little stuff on there and get your herbs and spices. That way, and your seasonings and flavors, you might find you actually do like sauces now that they don't have the nasty ingredients. You know it could be something new and new horizon you never tried before.

Speaker 2:
19:20

She would become an herb boss then. Clearly, sauce is not a thing, so she's not gonna become a sauce boss, but she can become an herb boss.

Speaker 1:
19:27

Or she tried sauces.

Speaker 2:
19:28

she might like sauce Well she, might, she very well might, I would think. Maybe if she doesn't like sauce, she just hasn't tried them, or at least maybe hasn't tried very many of them.

Speaker 1:
19:37

And I've just gotta say too, you know you think sauce. Maybe, like I said, maybe you're just thinking a creamy sauce like a Hollandaise, or dressings. You know, sometimes you don't think of dressings like sauces. What do you eat? Dressing on your salad? Well then, you like sauces. Do you like marinara on your pasta? Or do you like my Bolognese sauce that I have in the cookbook? It's the perfect replacement for the meaty sauces that you want on your pasta. We've got a Fettuccine Alfredo sauce in there. There's barbecue sauce, asian peanut sauce, rinse dressing, blue cheese dressing, catalina dressing, the Hollandaise sauce. I talked about nacho cheese sauce. Okay, cheese lovers, calling out your name here, you're my peeps, you're my sisters, you're my bros. Okay, you've got to have the nacho sauce. We love that and mayonnaise type things, and dressings and balsamic dressing and thousand island dressing. These are the sauces you're gonna find inside the Power On Plants cookbook. These are just some of the sauces we use on a regular basis. Our family is constantly putting a new sauce on set thing. Just for example, tonight we had french fries. We quickly cut with our mandolin, put them in the oven, no oil added. Those are so hard to find in the freezer section without oil, so these taste amazing.

Speaker 2:
20:48

You just put them in the oven Very quick yeah put the seasoning she want.

Speaker 1:
20:51

And then we had a ranch dressing and I thought it's kinda bland. I'll add a little miso to it. Man, I kinda wanted to taste like ketchup. Seriously, we put a little ketchup in the ranch. It was so good, it was unbelievable.

Speaker 2:
21:04

But did you use a recipe for that?

Speaker 1:
21:07

It's an unrecipe dude. We call those hashtag unrecipes.

Speaker 2:
21:09

Just bruise them stuff together.

Speaker 1:
21:10

Right, that's what we call those. They are unrecipes. You've got to be having those too, and these become your go-to favorites. So now, where do the unrecipes go? They need to go into your go-to favorites list so that you know how to spice up all your meals. So I want you to think about what are some of your current favorites. If you haven't gone plant-based yet, or if you're just transitioning, or if you've already gone plant-based, what were some of my favorites before that? I loved sauces on. For me, one of my things was baked potato. Now, you know that I love creamy dairy. I still eat creamy things on my baked potato. How do I do that? It's the sauces. It's the sauces in the cookbook the ranch dressing. I like the blue cheese dressing. Sometimes I like to put barbecue sauce and layer it up with our coleslaw and things like that. There is just so much you can do with the sauce. So you've got to think about what did you eat sauces on before and how are you gonna replace those? You're not gonna leave an empty hole. You're not gonna say, well, I can't have my little baked potato anymore because I like the butter and the sour cream and the cheese and the bacon. Join the crew. Been there years ago did that and that was my thing, that was my jam. But now you're going to find your new favorite way to eat a baked potato. You're not gonna say to yourself I'm not gonna eat baked potato or I can't have baked potatoes anymore, even though it's one of your favorite things. Because what does Jared always say?

Speaker 2:
22:41

Don't say, I can't Say, how can I?

Speaker 1:
22:43

Don't say I can't have it. Say how can I have it? So it's not. I can't have baked potatoes loaded now it's. How can I have loaded baked potatoes now and still really enjoy it in a way that's gonna love my body back?

Speaker 2:
22:58

I just want to add something here. True story Yesterday was talking with a patient introducing the idea of whole food plant-based, and that very thing came up Baked potatoes. I can never eat my baked potato without butter and sour cream.

Speaker 1:
23:11

Oh yes, you can, that's exactly what I told her.

Speaker 2:
23:14

I say I do it all the time.

Speaker 1:
23:16

And not only oh yes, she could, because in her mind she doesn't mean she couldn't do it. What she means is she couldn't enjoy it. She wouldn't enjoy it if she had to do it. She doesn't have any idea how she could still have it.

Speaker 2:
23:25

I don't think she ever thought beyond sour cream and butter. So she never thought how can I do it? But then also too, the next step is but I enjoy it so much. And then I go and I explain Well, there are issues with that. So like casein found in dairy has that addictiveness to it. So then I have to explain that once you get past that wall and it's usually within a few weeks, maybe less, maybe more, but once you can get past that, then that's where you find that food freedom.

Speaker 1:
23:57

Well, the casein is it doesn't have the hold on you, Right? The casein is there to keep bringing the baby-. The casein is in the dairy to keep bringing the baby calf back to the mother cow to help it grow large. That's the purpose is to help it grow into a cow. I'm not going to sugarcoat this. That's the purpose of milk.

Speaker 2:
24:15

And what does it do to us when we consume it? Right, and so you've got to ask yourself that, Right we've got to ask ourselves these questions.

Speaker 1:
24:24

But it's like Jared said this month on our monthly coaching call inside Power and Plants Community, our group coaching program, he started talking about something that was just so great. It's kind of one of those things he calls profound. What do you call it?

Speaker 2:
24:36

Profound knowledge.

Speaker 1:
24:37

Yeah, profound knowledge. It's the things that just seem so simple, but it's deep, yes but it's simple, but deep.

Speaker 2:
24:47

But that shift in your perception changes the trajectory of your life.

Speaker 1:
24:53

So take the baked potato, for example. This is what he said. There are so many different ways you can have just one thing. So I want you to start thinking about just one meal, like your loaded baked potato. There's so many ways you can load it, but all you knew was butter, sour cream cheese and bacon bits. But what if you could figure out a new sauce and another new sauce and another new sauce and a bunch of different toppings on top of that, and you had it this way and that way and that way and this way. Now you don't just have one way you like it, you have a bunch of different ways you like it. You might have a bunch of new favorites, and so how is that going to affect your nutrient intake? I want you to think about that for a minute. You're worried about your nutrients and getting your nutrients coming over in a whole food plant base, but you always ate the same thing the same way over and over again. Were you worried about your nutrient intake then? How many times last week or the week before, if you're still eating the standard American diet have you asked yourself am I getting the nutrients I need with this meat and the token side dish of veggies? I want you to think about that. You only start asking that, for some weird reason, when you start eating the most nutrient dense foods on the planet that got originally intended for our bodies to eat according to Genesis 129. So you've got to ask yourself why am I doing this? Because the marketing has been just that good. Let that sink in for a minute. The marketing has been just that good. So you were in a rut where you were eating the same thing over and over again and you think you're going to be limited in your choices in plant-based. But what happens is there are so many plants that you haven't discovered or thought about putting together in this way or that way. And you get in a group, in a community where people are eating this way and they start showing you what they're eating and how they're eating it and what they're putting on it, and I cannot tell you I cannot even count the number of times that people say directly to me or Jared, or post inside the group coaching program community I never thought of that, I would have never thought to put that on that. I would have never thought to eat that that way. I would have never thought to add that topping to it. I never would have thought that, because we have those same things that we do in the same ways. But when you come into this way of eating, you can't think to yourself I'm just going to be eating that token side of cooked to death green beans and I'm going to eat some salad, just a little side salad. It's never going to work. Number one you're not going to like it. Number two it's not going to be satisfying because you're not going to have the stick to your ribs foods in there. Number three you're not going to have the flavors from the sauces and the herbs and spices. All you know is to cook that plain little side dish. Welcome to your new horizon. This is it. You have arrived. So what I want you to start doing, your goal is to find one new sauce this week that you absolutely love. If you don't know where to start, get your copy of the Power On Plants Cookbook at poweronplantscom forward slash cookbook. We have the sauces that I've mentioned in there, and as you start finding your new favorites I want you to be building. I don't care if it's in a notebook, if it's in a computer program, wherever you need to keep it. I want you to start keeping your new go-to favorites list and you're going to have a section with sauces in there, because you're going to forget. I promise you as you go, you're going to find this sauce, you're going to love it. It's going to blow your mind, you're going to love to eat it on this thing and that thing, but you're going to forget the sauce. Not only are you going to forget the sauce and wish you could remember it, you're not going to remember what you ate it on either. So you need to put those key things in there. See, in your go-to favorites you don't have to have recipes. You can have what we call un-recipes, so you could have things like this sauce, which might be a recipe. So you just write that this sauce and then you put the different things under it that you ate on it on top of this, this, this or this, and it's just your idea bank. You are going to become a sauce boss, sister. That is your goal. Your mission this week is to find one new sauce and one new way you enjoy eating it, and then next week you're either going to find another new sauce if you didn't love that one, or you're going to find a new way to use that sauce and you just are going to keep going from there. So today we've talked about how Whole Food Plant Base has got to taste good or it's not going to be sustainable. I do not want you to be looking at this as a diet. This is a lifestyle. It's got to taste good. Two sauces are key. You've got to become a sauce boss. Sources help you to get more nutrients into your food. We talked about how that is the reality. They are such a speedy way to gain flavor too, not just nutrients, but that flavor. Quick, easy. A couple of ingredients in a blender, press, start. It's done in under two minutes I'm talking into the blender, to your table two minutes or less. Or it's going into your container and into your purse, because you know, we hashtag purse sauce around here. Guys, I don't know what you're going to do because that is not going to fit into your billfold. If you've got a wife or a girlfriend, she's going to be purse sauce and that's all I know.

Speaker 2:
29:53

Maybe it'll be your backpack sauce. Maybe it'll be your backpack sauce. Or your satchel sauce, or briefcase sauce, whatever.

Speaker 1:
30:01

I love it, satchel sauce, just get creative. Okay, there are so many varieties of sauces. We do not want you to limit yourself here. What other sauces are you going to have on that? Yeah, you can find a sour cream replacement. It's not hard to make that whole food plant base. But branch out. You're about to go from boring to fantastical. From boring to fantastical. That is what Power On Plants lifestyle is all about. Then the last point is you've got to get those sauces into your go-to favorites list. Then I want you to shoot me an email at Anita at PowerOnPlantscom and let me know the one sauce that you tried this week that you absolutely loved, and I want to know how you used it so we can celebrate together. We want every one of you to know we have a loved hanging out with you today on Power On Plant. Go, discover your favorite sauces and we'll look forward to hearing from you very soon. Music you.