The Rich Roll Podcast - AMORE! Rich & Julie On Relationships — Plus Italian Cuisine 2.0

Episode Date: April 20, 2018

Do you think a healthy vegan lifestyle means giving up your favorite creamy pastas and cheesy pizzas? Think again. Today I sit down with Julie Piatt – mi amore in life, parenting, and service �� for a two-part podcast. First up is everything you need to know about our brand new, super awesome cookbook & lifestyle guide, The Plantpower Way: Italia: Delicious Vegan Recipes from the Italian Countryside* — hitting bookstores everywhere next week. Shifting gears, Julie and I then turn our attention on relationships. It's a look into how we've maintained our 20-year partnership in life and work, and what can be mined from our experience to deepen intimacy with your amore. THE PLANTPOWER WAY: ITALIA — GIVEAWAY Inspired by our annual retreats in Tuscany, our follow up to The Plantpower Way* pays homage to Italy's rich food history with an extraordinary collection of 125 delicious, nutritious and entirely plant-based Italian recipes animated by the country's most popular and time-honored dishes. Filled with fresh vegan takes on Italian staples, inventive new recipes, and stunning photographs of the Italian countryside, this book — we call it Italian 2.0 — is our celebration of Italy's most delicious flavors and will show everyone a fresh, beautiful, and healthful side to Italian cooking. This book is a labor of love. It's a family affair. It's a book you'll use daily. A book you will give as a gift and proudly display on your coffee table for friends to peruse. But most of all, it's a book that could change your life. And we simply cannot wait to finally share it with you. Pre-order sales are super important to the books ultimate viability, as they heavily influence retail purchaser demand and visibility. So if this sounds like a book for you, then it would mean a great deal to Julie and me if you would entrust us with a pre-order purchase from Amazon*,Barnes & Noble*,Target* or your favorite independent bookseller. Pick one up for yourself. For a relative in need. Or in anticipation of your friend's impending birthday. To close, understand that greater health is always within your grasp. So take our hand. And make the leap. Because there is a better way. Enjoy! Rich

It's an amazing opportunity when you develop the ability to observe yourself and understand that you are a divine being. And there's a lot of really messed up stuff on this planet that we're carrying around within us. And there's an extraordinary amount of beautiful stuff on this planet that hopefully by making these choices, by choosing plants on your plate, we can start to really love our Mother Earth in the manner in which she is. She is such a beautiful living being, and she is within us, around us, throughout us. So love yourself and love your

mother. That's Julie Pyatt, and this is The Rich Roll Podcast. The Rich Roll Podcast. Hey, everybody. How you guys doing? What is happening? My name is Rich Roll. I am your host of this podcast. I'm here with Julie Paya today. Julie, how are you? I'm doing great, Rich Roll. thanks for inviting me on the show. Yes, we are in New York City, sitting at opposite ends of a bed in a tiny hotel room, recording this podcast. This is what we do in hotel rooms. I kind of feel like we should be naked because we're in the bed. I was sort of like feeling like a John and Yoko, like naked recording situation. Is that what's happening right now? I don't know. Do we have our clothes on? I'm actually wearing my me undies, so I'm halfway there. Which is pretty epic. Yeah. It's been a while since we've done a podcast together, so nice to have you back. Thank you,

honey. And we are here in New York City for a couple things. I'm doing a speaking event tonight for On Running at WeWork, which should be cool. That's later this evening. tonight for On Running at WeWork, which should be cool. That's later this evening. And we're here to do a little bit of promotional work around our new cookbook, which is mostly Julie's new cookbook, The Plant Power Way Italia, which comes out soon, April 24th. So kind of running around Manhattan, you know, doing interviews and the like, which has been fun. We're super excited about this book. It's a beautiful book. It's really, really fun to be able to present it and share it with the world. It's gorgeous. And there's over, it's a follow-up to The Plant Power Way, the same size, the same thing, coffee table book. And there's over 125 recipes, plant-based versions and

creations of some of my favorite food on the planet. We're brought to you today by recovery.com. I've been in recovery for a long time. It's not hyperbolic to say that I owe everything good in my life to sobriety. And it all began with treatment and experience that I had that quite literally saved my life. And in the many years since, I've in turn helped many suffering addicts and their loved ones find treatment. And with that, I know all too well just how confusing and how overwhelming and how challenging it can be to find the right place and the right level of care, especially because, unfortunately, not all treatment resources adhere to ethical practices. It's a real problem. who created an online support portal designed to guide, to support, and empower you to find the ideal level of care tailored to your personal needs.

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When you or a loved one need help, go to recovery.com and take the first step towards recovery. To find the best treatment option for you or a loved one, again, go to recovery.com. So can I interview you a little bit about this? So if somebody's listening and they got the Plant Power Way, our original cookbook, then why should they get this book?

I mean, beyond the fact that it's like, okay, Italian, well, like why Italian? And like, why should I be interested in this book? Why should you be interested? Well, I mean, first of all, I would say who doesn't love Italian food? I mean, I think it's a pretty widely revered cuisine that we have on planet earth. Is it the world's most popular food? I don't know. It could be. Pizza is the most popular food in America, I think. I don't know about the world.

Yeah, do you know I have a pizza section? I am aware of that. Quite amazing. Wait, plant-based pizzas? It's pretty awesome. I mean, the sort of natural thing is that I released my first solo book last year in June called This Cheese is Nuts. my first solo book last year in June called This Cheese is Nuts. And I really spent a couple of years and really mastered the expression and the creation of plant-based cheese. And what is the key ingredient in so many Italian dishes? It's the cheese. You know, cheese is very important

in Italian cuisine. Mozzarella, burrata, parmesan. That's like our accent. If you could have heard, there was an audio. Cultural appropriation gone awry in a terrible direction. If you could have heard an audio in our book promo trailers, that's how we would have been speaking in character. Yeah, it's a good thing we didn't do audio. It's a good thing we didn't do that.

But anyway, yeah, so it's actually quite, it's quite amazing just in looking at it as a good thing we didn't do audio. from just a lettuce leaf, but really full of a lot of flavor. And then with this cheese as nuts, mastering the cheese led me to Plant Power Italia. So I was able to even go one version more with the cheeses. I think there's like two or three recipes from the cheese book that are just as is that we migrated over. But I also took the existing cheese recipes and then went again, like another step because I had more time to keep creating. So it's really beautiful because it presents Italian food, which is such an amazing array of classic delicious dishes. And they're presented completely plant-based, compassionate, healthy, kinder for the planet, delicious. I think people are really going to love this book.

I like this story. Well, first of all, as an aside, if you hear like annoying buzzing sounds and jackhammering. We're in New York. We're in New York City, so there's only so much I can do. We're not in a hermetically sealed studio. We're doing the John and Yoko thing. That's right. We're in bed, you guys. sealed studio. We're doing the John and Yoko thing. That's right. We're in bed, you guys.

Yeah. I like the story. I don't know if you've told it. I don't think you've told it on this podcast before. The story that kind of served as the inspiration, not only for this book, but for the retreats that we were doing. That kind of goes back to this one chef that inspired you. Yeah, well, definitely. retreats that we were doing that kind of goes back to this one chef that inspired you yeah well definitely um i was watching well the original the original inspiration for the retreats was the fact that i traveled to italy and did retreats in tuscany yeah you did these yoga and we found

this villa and we have returned there but beyond that like with respect to the food element well the food element um so let me back up until the beginning because they're both connected. Okay. Can I do that? Ritual? Can I do that? Whatever you want. Yes. Okay. So I started producing yoga retreats in Tuscany in the late 90s. And I had been invited to the specific villa in the countryside of Tuscany called Aisolana. And it was amazing because I arrived there as a guest and witnessed all these other people show up to this birthday party arriving from all over the world. And that evening, we were all seated around a table eating dinner together. Now, it was not a plant-based group back then, but I had recently discovered yoga and started

practicing yoga by myself out on the veranda, like looking over the lavender fields and hearing the church bells ringing. It was insane. And shortly after that trip, I went to Ravello and I took my mat, woke in the early morning and took my mat into some ruins. And I started practicing yoga and I had my eyes closed. And when I opened my eyes, I saw that like half the village had come down into the ruins to watch me practice yoga. There were like 50 Italians that were there. And this was like mid-90s, right? Late 90s. Yeah, late 90s. So, I was kind of embarrassed and felt self-conscious, but we love our yoga. Us yogis love our yoga. And I just decided, okay, well, I can either stop and kind of end my practice and

slink out of the park, or I can continue to practice. So I just closed my eyes and kept up with my practice. And when I finished, I opened my eyes and everyone had left except one old man who was sitting on a park bench about four feet from me. And he was dressed beautifully, like with a cashmere yellow sweater and a beautiful riding cap. And he was just waiting for me to finish. And he looked over at me and got up and shuffled over to my mat. And he reached his hand out. And for a minute, I wasn't sure what was going to happen. Was he

going to pinch me or grab me or what was happening? He opened his mouth and smiled. He had no teeth. And I placed my hand in his hand and he bent down and kissed my hand. And then he looked at me in my eyes, and he turned and shuffled out of the park. And, you know, you always talk about these defining moments in your life, and for me, this was one of those. Like, I really felt a presence of something so beautiful, you know, on many different levels. It was just beautiful that a man of that age would wait in the park for me to finish so he could kiss my hand. Let's just call that the beautiful amore of Italians, you know, that is so gorgeous. That would never happen in America. Well, not that it would never happen,

but it's like, that is very Italian. And I mean, this is really, I mean, in the spirit that we made the video and, you know, and, and it's really, you know, I always say when I, when I, when the plane lands in Italy and I go to pick up my rental car, I want to kiss the rental car attendant. Like that's how in love with Italy I am and her people and her land and her food. And this was just, it was a message to me. It was so strong. And so it was at that moment that I decided to take groups to Italy. So that kicked off the yoga retreats and everything.

So I did that from 1996 to 2003. The last retreat that I did, Mathis was one year old. And you came on many of those retreats with me, most of them. and you came on many of those retreats with me, most of them. And it was just really super fulfilling because we practiced yoga twice a day. That was the only program. There were no workshops, there was no journaling, there was no suggestion of anything.

It was just yoga twice a day. And we used to go to the fashion outlets, which were nearby, and we called it Pradasana when we went to Prada. Prada outlet. So, and those were the days where, you know, the dollar was very strong. And so, we would go there and get like things that were off the runway, just at super cheap prices. And it was, you know, really fun and we really enjoyed it. And it was quite an international crowd that came there. And for years though, whenever I would go out, even in LA or New York, I would run into groups of people that had been on my trips.

Like, friendships were formed that lasted a lifetime. You know, really, really powerful. So then we went through our financial collapse. You guys know all about that. So that was like a nine-year downtime. But when I felt—actually, I had gotten sick when I don't really get sick that often, but I got in some cold. And so I had to stay in bed for a few days and I thought, okay, I'm going to watch Netflix and I want to multitask. So I watched Chef's Table.

And when the episode that features Francis Millman, who's an Argentinian chef came on, it features Francis Millman, who's an Argentinian chef, came on. There was something about the combination of his Latin heritage, he's Argentinian, I'm Chilean, the fact that he loved the primitive, like in Patagonia and outdoors, and he would actually go on expedition to create food in a foreign land or an exotic place. I was raised in Alaska. I have that primitive kind of vibe. And even though he was grilling meat, which I'm not in alignment with, and that wasn't what I wanted to do,

there was a lot about him, a lot about his creativity, his spirit, his wildness, and the fact that he was traveling with his food to create an experience. Yeah. Part of the idea was almost this pop-up nature of his cuisine, which is that he would travel to these regions and he would, you know, sort of create a team out of, out of the local, you know, culinary talents and young people, and then produce these events, right? Like for one night only, or a couple nights only where he would prepare this amazing feast that was inspired by the cuisine of the region. So it was this kind of merging of his talent with what That's sort of more my take on it.

He does his thing, which is basically grilling meat in the earth. So he goes in. He has a young team. They're all in their 20s. They dig a pit. And it's this really cool experience, except for the fact that he's grilling meat, which I don't think is a cool experience. But that's okay. I took the inspiration from him and from his spirit and also really loved that he had young people around him. His crew is in their 20s, and he's really into mentoring young people,

and that's something that I really love as well. My team and people around me tend to be very young. So I don't know. It ignited something in me, reminded me of what I had begun with the retreats. And it showed me the possibility of what I could create globally. And now that you had, you know, your amazing memoir, Finding Ultra, and you had your podcast and, you know, and we had a message and we had the Plant Power Way. And so my idea was I want to launch the retreats. And also I will create a cookbook, you know, around Italian food. I designed the menu for the entire week when we go. And so I just got to creating and started creating, creating, creating. And I just used my knowledge of classic Italian dishes and then adapted them in a plant-based expression. Right. So we go to this villa, Aisulana in Tuscany, that you started going to way back in the late 1990s.

We bring this group of people. We, you, by we, I mean you, collaborate with the chefs of the region, leveraging your experience in plant-based cuisine, but also learning, you know, their techniques and what is kind of true, you know, for that part of the world to, you know, create this blended idea of what Italian 2.0,

you know, plant-based could be. So while we're conducting this retreat, we're also crafting recipes and producing this cookbook like at the same time, which is kind of the outgrowth, the creative expression of these experiences that we've had. Yeah. And it's amazing. You know, there was some question beginning in, you know, well, why would a chef collaborate with you? Why would they collaborate with you when they're not plant based? And, you know, part of it is Giovanni and Francesco, the founders and owners of Aisolana, they are like my brothers. You know, I've seen them, you know, for many, many years,

I would see them once or twice a year. And we always had a really great experience. And so that relationship is very strong. And they really worked hard to make sure that they got the ingredients that I needed and that they, you know, they met me for this experience. And their chefs, Francesca and Manuela, they were, I had sent, I sent them a rough of the book. So I sent them the menu and the recipes and kind of gave them, sent them the plant power way also so they could see how I create and how I cooked. And it was really, really pretty easy and seamless. It was all joy. There was no friction. It was just really, really beautiful. And they were really excited because Manuela, one of the chefs they brought in specifically for us, she owned a cheese and

salami shop in London and she was diagnosed with cancer. She closed the shop after going through treatment. She believes herself that it was the meat and the cheese that made her sick. She is completely plant-based, a full-blooded Italian woman. And she told me that there's actually a vegan society in Florence. So she was thrilled to collaborate. And she couldn't wait to show me also this Sicilian cheese recipe, which is hundreds of years old. And it's an orange Sicilian cheese that's baked in the oven. And so Aisolana did contribute. Plant-based cheese.

Yeah, yeah. Exactly. Ayesolana did contribute. Plant-based cheese. Yeah, yeah, exactly. Ayesolana did contribute a handful of recipes that we included in the book, but it's been really a blast working with them, showing them new ways, inspiring them,

them teaching me the classic traditional things. It's been really cool. Yeah, I think that this is, you know, your finest expression, like the plant power way. I love that book and it's fantastic, but it's very much like, okay, this is standard kind of American fare. Like let's get, you know, the average person acclimated to the idea of plant-based foods. But now you've kind of taken your talents to a new level of like, you know, sort of, I mean, these recipes are easy to make,

but like the flavor quotient and the sort of, you know, complexity of texture is basically next level from anything you've ever done before. Thank you. Well, they hold their own. I mean, they're very lively and creative, and they really stand up. They stand well next to the classics. And in my opinion, it is 2.0 because it's better for your body. You can eat an eggplant parmigiana and enjoy all the decadence of that really, and know that it's been kinder for the planet, compassionate for animals, and your body digests it. Like you don't have any, like any fallout from it. It's crazy.

Yeah. I mean, that's the thing with italian food as delicious as it is it's like okay you eat an italian meal and you gotta hibernate for like nine hours afterwards right because of the heaviness of it or the just sheer kind of like you know processed carbohydrate content of it or the gluten quotient so um can this be done gluten-free? Like how did you kind of navigate, you know, the sort of classics with innovation? Well, I kind of took the middle path because I wanted to provide some very sort of, I don't want to say like substantial Italian substitutions for somebody who like, let's say they're Italian and they cook that way. I want to get them to eat plant-based, so I don't want to then take the gluten immediately.

So what I have is I have like, for instance, a gluten-free gnocchi that I was able to achieve. Actually, Mathis, our daughter, was key in this expression. She actually chose Italian plant-based cuisine as her semester project a couple of years ago. And she signed me up for a cooking class in Rome after the first retreat. And so she actually was the, I want to say that the head curator of the gnocchi recipe. And she has a tomato sauce in the book also that's called Mathis' Simply Red, which is really the most traditional, the most sort of on-the-nose tomato sauce. So the gnocchi is gluten-free. And then I did a ravioli that is not gluten-free. But what I did

is I ordered, and I suggest that you order a 00 organic flour from a very great mill. You know, it'll cost you a few extra bucks, but you can have it. It'll last you forever unless you're eating ravioli every day, which I hope you're not. So it's really worth it. And so that's sort of what I did. But most of the book is gluten-free. Also, let me take this opportunity also to talk about pizza crusts. Same way, I did a low gluten that was actually given to me by the Happy Pear. It's a spelt pizza crust. And then I have a regular, which is made with double O. And then an amazing young lady named Haley Lauchs, she's my friend June's daughter, Haley, she created the most insane cauliflower gluten-free pizza crust. It is fall down on the

floor gorgeous. And she gave it to me for the, gave it to us, um, for this book, which was really cool. Um, that's going to be a crust that is going to change you guys' life. It's not traditional pizza crust though. It's something you have to cut sort of like a pie and slide it onto your plate. And you might not be able to pick up the whole piece, but that crust in the book is actually under a gorgonzola fig arugula. Beautiful pizza. It's one of my favorite pizzas in the book. Right. I love that one, too. And I know, you would not have been capable of writing this book even a couple of years ago. You had to go through your exploration

with plant-based cheeses to get to like a sort of level of mastery where you could take these Italian recipes and do them right with your plant-based cheeses, which just take them to like a whole new level. It really is. It's like the burrata and the, you know, all of these like flavors that are so Italian, like really is. It's like the burrata and the, you know, all of these like

flavors that are so Italian, like are just, it's like, you can't even believe that this stuff is plant-based when you're eating it. It's unbelievable. It's really super delicious. And the one thing that I do want to share about Italian food, which is very different from, I think those of us that are, that eat in other parts of the world or that are in the plant-based community. And the thing that's been the most difficult to communicate to the chefs and to the cuisine and the way it shows up on the table is the amount of salad that we enjoy and the variety. And it's not that they don't have the ingredients, it's that they don't serve salad that way. So I will, and I want to say right now that I am so proud of the salad section in this book.

It is one of the strongest sections. And what I did is I went next level on certain types of salads to give... So it's reminiscent of the region, but it's not classically Italian in that way. but it's not classically Italian in that way. So you have the Italian classics in this book, and then you have a lot of extra that fits right along with it. And that's why it really is a table of the new Italian cuisine 2.0, because it does have extra things in it. What's really cool about this book, and I think distinguishes it from a typical cookbook, is that it's kind of a celebration of these experiences as much as it is just a standard collection of recipes. Like we're celebrating all the people that came on these trips. Like the photography is from the

actual events. So it's sort of like saying, thank you for going on this trip with us. And for everybody who couldn't come, like we would like to invite you to enjoy, you know, what has been so transformative to us, you know, in the best way that we can without you actually having to come. Yeah. Well, the Plant Power Way was really, we opened our home and invited you to sit, pull up a seat and share a meal at our family table. That was really the intention and the energy behind that book. And I feel like we've really accomplished our next dream, which is to extend our family to include our community of not only people that came on retreat. And I want to take a moment. First of all, the book is dedicated to everybody that came on retreat, that came and participated and made this possible and went through the

journey with us. The bonds that we formed are for lifetime, for sure. And it's also dedicated to everyone out there, all these beautiful people that we're meeting, that you're having on your podcast, that are listening to this podcast. All of us are part of the change. All of us are doing, you know, shining our light, living our dreams, finding out who we are, and really, you know, really working and committing to raise the level on what it means to live on planet Earth and how our food can really make positive changes and amazing changes. This book invites the person who can't come on retreat to actually join us on retreat. So, we have sections on tea ceremony, sections on running, sections on loving yourself as beloved, yoga classes, music. So, you get a feel of what it's really like to be

and, you know, with us during that time. And so, that's why we were so thrilled when the publisher actually chose one of Maclay Harriet's pictures of us eating. And the amazing thing is too, is the beauty of multitasking and it can be a little bit hairy and it's a lot of energy, but we've been through a week of transformation that we've just gone deep with each other. And on the last day, it is literally a floodgate of tears for four hours. I mean, we are just, we're wrung out. We've just, everybody's given their heart and soul. We bonded at this level.

And there's not a dry eye. And it's three or four hour experience. experience. So right after that, we had to go change and go to the table and agree to be part of the shoot. Right. So essentially, we have this kind of circle experience on the last day where everyone kind of goes around and we share in a very deep level. It's incredibly intimate and emotional and wrap that. And then we go right into the final dinner, which is this extremely long table outside where, you know, Julie really takes, you know, it's, it's basically the finest expression of food, like it's insane. But the idea was we're going to photograph this too, because this is potentially like the cover of the book. So we're kind of combining this

production shoot with the actual experience of just being present with all of these people, which was tricky and very, um, delicate. Like we didn't know if that was going to work and like, are we taking on too much to try to like, you know, create a book while we're trying to like, have this experience. And, and like I said, like be present. No, it's fair. And it's, it's very, very natural. First of all, everybody agreed. So we, you know, we kind of asked everybody and, and everybody was a great sport to do that for us. But in addition, it's really awesome because we've literally just spent a week together. There's no hair and makeup people.

There's no lights. We just went out and we're at the table. And so you'll see our hairs on our face and like the wind is blowing or whatever, but it's very, it's just so cool because it's really the truth. That was really the last dinner that we had together. So it wasn't, we did, we did tag the photo shoot on, but the real purpose of the dinner wasn't the photo shoot. And then I had to make sure that the food really rocked it because they were super patient and like let us take photos for like an hour. And then when we brought the food out and everybody's still raving about that last dinner. So that's going to be our final night when we do a retreat in May. It's so hard to say. Wow. Favorite recipe from the book. I love the way the arrabbiata photographed. It's quite gorgeous and it's way delicious. The eggplant parmigiana is just stellar? Let's see. There's so many things. There is a porcini walnut fettuccine that is one of the most delicious sauces I've ever created. It's just so rich and heart's provided in the woodlands, in the forest, that mimic tastes of the ocean. So I met this amazing mushroom vendor. His name is Dirk,

and he's the LA fun guy. You guys get it? F-U-N-G-H-I. He's the LA fun guy. You can order his mushrooms online. I wanted to give him this little honor. He's really did a lot for me. He's a Michelin trained chef and he basically took my hand and he's very warm and loving and gives me lots of hugs and kisses and kept our Plant Power Way book at his stand every week. But he started introducing me to mushrooms a couple years ago, and he introduced me to the lobster mushroom, which is an orange mushroom that smells and tastes like lobster. He introduced me to the chicken mushroom, and the chicken mushroom, if it's prepared a certain way, tastes just like chicken breast. He introduced me to wood ear mushrooms, which I've repurposed in a

kind of linguine clam garlic sauce, which is really cool. He introduced me to chanterelles, which are beautiful in risotto. And he introduced me to king oyster mushrooms, which make an amazing sea scallop. So these are so, the appearance is so like the ocean creatures that when I've posted these on Instagram, I get people saying, okay, I'm going to unfollow you because I thought you were plant-based. And what do you mean? Is lobster vegan? And it's a mushroom that is called a lobster mushroom. It's crazy how nature has designed this because when you look at that lobster mushroom, if you slice it a certain way,

it looks exactly like mushroom. It has the same color. And when you taste it, it has the same texture in your mouth. It has this kind of saline, fishy quality to it. It's freaky. And those king mushrooms, when you slice them and saute them, they are scallops for all intents and purposes. It is bananas.

It's crazy. Yeah. And so, of course, these are specialty items. Of course, you're not going to be able to get them, you know, in every modern supermarket. But I really wanted to showcase these recipes to show what's available because for a special occasion, you could order them or many, many people have mushroom growers in their local area. Like find a mushroom vendor in your local area.

Does Dirk ship? Yeah, he does ship. He has lafungi.com, right? It's his website. Yeah, yeah, yeah. So that was a really cool thing that i was really happy that i got to feature that because those are really special um dishes and the and the other thing is is they're mushrooms so they take almost no cook time i mean when you see the preparation

it's again once again i will still say plant-based eating and cooking chefing plant-based eating and cooking, chefing plant-based is easier than any other, any other modality. Yeah. People are like, I don't have time. It's so much easier. Yeah, it really is. Well, isn't, I mean, to be fair, when you start talking about like oyster mushrooms

and king, you know, like lobster mushroom, whatever, like people can get like, whoa, I don't know what that is. They can, but I'm just saying, just research it and figure it out because it's really easy. And once again, just like my cheese recipes, predominantly my recipes are extremely easy. Now, there are a couple dishes that take a little more building time. Like there's a potato fennel tart that makes a beautiful mandala pattern. And you have to build it. You have to build it in layers. So, you know, beautiful mandala pattern. And you have to build it.

You have to build it in layers. So, you know, if you make lasagna, you have to build it in layers. If you make parmigiana, you have to build it in layers. But overall, it's very simple and straightforward. Here's the most important question. Should I grow a real mustache? I say no, absolutely not. There's a lot of people who are lobbying me to grow a real mustache? I say no, absolutely not. There's a lot of people who are lobbying me to grow.

So for people that are listening, Julie and I made a series of short little promo trailer videos for the cookbook where they're kind of parodies of an Italian couple in the spirit of, you know, Sophia Loren or like the Godfather. Yes, like, and they were just fun little like how can we make a little video about this book to kind of celebrate it but not make it you know just make it fun and light and like silly and so julie came up with this crazy idea we shot it in like an hour um and it did an amazing job yeah leah shot it uh it

involved me wearing a fake mustache. And there was a lot of confusion at first, like who is this person? And then, oh my God, that's rich. Is that a real mustache? Is that a fake mustache? I look like, I was accused of looking like- You got Brad Pitt a few times.

Well, Brad Pitt in a Glorious Bastards, which I'll take. Yeah. And then the other one was, who's the guy who plays killian murphy's brother in peaky blinders the guy who's like insane and is always getting in huge fights that's not a good that's not a good likeness but that guy has an epic mustache he does have an epic mustache like i was considering the mustache no thing no no maybe i'll grow it when we're on our retreat in it. No, no, please don't.

No, maybe you should in Italy. It'd be kind of funny. Yeah. Yeah. We'll see. Well, no mustache, honey. Anyway, send me a message and let me know whether you think I should actually grow a mustache. For the future of our marriage, no mustache, honey.

No mustache. No. All right. You can do a whole like beard whole thing, but no only mustache. Right. Yeah. All right. Anything else you want to say about the

book before we move on um i don't know it's awesome it's awesome it's uh available april 24th you can pre-order it anywhere it would mean a lot if you if you would pick it up i mean at this point after you know this is julie's third cookbook our our fourth book, Amongst Us Together, all the podcasts, all the content that we, between the two of us, are constantly creating. 99.9% of it is free and available to you guys. And at this point, if you have enjoyed our content, if you've enjoyed our books in the past, you could trust us that this book is actually at an even higher quality than anything we've ever done before. And it does. I mean, the truth of the matter is it helps us out a lot when you preorder the book, because all the booksellers like the Barnes and Nobles of the

world are monitoring preorder numbers to try to determine how large of an order they're going to place for their retail stores. And when they see a lot of activity, they go, oh, this book is happening, this is hot, like let's get on this, let's make sure that we have enough copies of this. And it, of course, that helps us, but it helps the long-term visibility of the book. And ultimately it helps kind of advance the plant-based message, which is fundamentally,

what we're trying to achieve, what we're trying to accomplish. We're trying to introduce as many people as possible to these life transformative ideas around food, nutrition, diet, health, wellness, sustainability, compassion. And the more people that we can expose to these types of books, I think we're all better off as a culture. Yeah, definitely. And, and the other thing other thing is that my recipes are really good recipes for omnivores. They're good for everyone. I've had so much fun doing tastings of my cheese at events and parties where people aren't plant-based and seeing them devour the food.

And same thing with the Italian, this Italian version. It's a great tool, tool guide to have in your pocket so that you can create food that everybody's going to love. Right. Because that's a big thing. People are like, well, how do I get my, you know, fill in the blank to, you know, eat this way? Or what if I'm going to a dinner party? What can I bring that people are going to like? There's no way that you can't like these recipes, no matter what your dietary preferences are. Yeah, they're pretty tasty. They're pretty fulfilling. They're pretty satisfying. So that's a good thing. I mean, that's super, super helpful. And you guys bless us so much. It's been amazing to see all the response also from the book promo trailers on Instagram.

Super sweet. And you bless us and, you know, you're a part of this movement. And so if you consider yourself part of our tribe, if you listen to Rich's podcast, if you listen to Divine ThruLine, if you enjoy what we're offering, it would really be great if you could pre-order the book. That helps us also for future projects and it just helps everything as it moves along. So anyway, thank you for that. Yes, thank you all. Can we talk about relationships yeah let's talk about our relationship because it's been a long time since i've talked to you i said relationships and then you quickly pivoted to our relationship well that's how we're going to talk about relationships are we how are we doing how

is our relationship doing because that's how we talk about everything we talk about our own experience because i'm not going to talk about someone else's relationship. That would just end up being a shit show or something. What is your perspective on how we're doing? I think we're doing- 20 years in. I think we're doing pretty good, but am I in touch? Is there something going on I need to know?

I'm happily married to you. I feel good. That's so good. I feel actually really good. And I've had a lot of really special spiritual expansion moments with you on this trip, even though you're not aware of them. You're just quietly filing away experiences that are beyond my perceptual abilities. Yeah. What are you talking about?

I don't know. You know, it's amazing. I think it's, first of all, I think it's no accident that life has brought two such opposite people together to cohabitate, to try to cohabitate. Right. So, as much as you kind of look at me and go, wow, look what he's doing. Like, wow, how does he, why is he doing that? You know, I do the same with you. Do you do that with me? Look, look, look, look what she's doing right now. Wow, that's amazing. I wouldn't make that choice, but like, okay. I know. But that's kind of the beauty of this experiment, you know, this experiment in the illusion of love, which is we're right in the thick of this kind of experience. What do you mean by that?

Well, I mean that, you know, we come into these personalities and we project stories and storylines and emotions and experiences onto another human being. And then we're having some experience. But you and I have talked about, I mean, if you're not having the same experience that I'm having, I'm having my own experience. Right. But I walk around convinced that you're experiencing the world the way that I am.

Which is a lie. And I think that that's, you know, basically, you know, endemic to how most people live and function. And it's also the root cause of a tremendous amount of suffering. Yeah, that doesn't mean that it's a good thing. That means that it's like a weird thing with this relationships in humanity. And yeah, so as we grow and mature, I mean, we've been together almost 20 years. Is it gonna be our, what anniversary is it this year?

I don't know. I don't know. Well, there's when we kind of met and started dating and living together versus when we got married. Just spiritually married. I don't know what you use as the benchmark. No, I think just since we met. I don't know.

I can't, I'm not good at math. I mean, we, it was 2000. So we're coming up on, it was really, it was the end of 1999. 1999. Yeah, because we experienced the millennium together. I remember that. You broke your wrist, I think. I broke my wrist snowboarding.

We were in Park City. It was five minutes on the slope and he's like, broken wrist. Anyway, back to. Yeah, back to our relationship. No, I feel it's interesting because as we go through different sort of milestones and experiences, I think that there's new friction that gets introduced for different reasons. As I'm reconciling myself with creation and you're reconciling yourself and we're in this relationship. So there's times where we come against you know up against some friction and there's some moments where it's like okay how's this gonna go like is this gonna and it doesn't have to be like a big fight or a big breakup or anything like that but

they're you know we're changing you're not the same man that i married you you know, in 1999. And I'm not the same woman. Like, a lot has changed and keeps evolving. And if we're not evolving, then we're not living. It's not a living, breathing thing. But I think we've both evolved, you know, in different ways and sometimes in tandem at different speeds, but, you know, often in our own, you know, in our own unique kind of way, right? Like, it's not like, oh, we're both growing together in the same way. No. And I think... We're growing apart. And then by growing apart, we can stay together. Yeah, this is kind of, it's, that was, that's a little tweak on what I was going to say. I mean, what I was going to say was, some people what I was going to say was some people do grow apart.

Like they evolve in different ways. They evolve or devolve. Or one person evolves and grows and the other person stays the same or stuck. And this is a big reason why a lot of couples can't stay together long term. And I think we've grown and evolved in different ways and have become different people. And I don't know whether we've become less alike than we were before or not. But for some reason, we've been able to do it in a way that has brought that has that has allowed us to have more intimacy rather than less. Yeah, I think that's very true.

So what is that about? If you had to deconstruct that and provide some wisdom for somebody out there who's in a relationship, maybe they've been in it for a couple years, things are starting to plateau or get stale, or what's the next five or ten years going to look like? Do I want to stay in this? you know, what's the next five or 10 years going to look like? Do I want to stay in this? Yeah. Well, I think that first of all, we're becoming more alike in maybe not, maybe not specifically, but the reason we're becoming more alike is because the actual actualization or self-realization of a human being is to have both masculine and

feminine energies equally embodied in that person. It's sort of an androgyny, believe it or not. And so as I'm feeling, I'm feeling a new softness from you that I have never felt before. It goes back to the razor, to him shaving his leg. We're going back to Harry's. We're going back to Harry's. No, I'm kidding. No, but here's the thing. No, no, no, wait, wait, wait. Let me just finish. Because, and it's not even, I couldn't

even tell you, like, because you did X on that day. It is an underlying energy that has awakened in you that is something that is new for you. And I really feel that you are finding your feminine nature within yourself. And that is really beautiful to see. And I would maybe say, I don't know, do you see that see that in me i mean do you see well first of all let me comment on that comment statement i would say that it takes uh a very strong man secure in his masculinity to be able to hear that and accept that and not feel threatened by that statement rich is actually wearing a dress right now no like listen i i i would concede that i would agree with that like i've i've learned to uh you know kind of foster cultivate accept um and and uh and nurture the feminine aspect of who i am in the sense that you know none of us are just male or female. We all embody characteristics of both.

And the way we kind of carry ourselves in the world is some combination of these energies, right? Some people are super masculine. Some women are incredibly masculine and less feminine. It's like everybody knows this, right? are incredibly masculine and less feminine. You know, it's like everybody knows this, right? And I think there's something about the feminine energy that's beautiful that I think has been helpful to me. But it's not like I'm relinquishing my masculinity.

Like I think I've also grown in the masculine aspects of who I am at the same time, like more comfortable in my own skin as a man. That's just your masculine energy being threatened by the appearance of the feminine. I'm not threatened by this. No, I'm kidding. Yes. But what I'm saying is, is that in spiritual law or universal truth, it's even.

So what we're looking for is an even balance between both. We cannot exist without one. They both exist within the being, both of them. of Me Too, of the imbalances that have been going on in this planet, and the whole prince-princess lie and really implant of, you know, the illusion of romance, the real healing of that and the real triumph out of that is to own within ourselves, our feminine and masculine within ourselves. So, they're not against each other. Male and female are not against each other. They are two sides of the same coin that exists within the divine human being. So, when you see these like highly evolved spiritual masters like Paramahansa Yogananda, you notice that they, you're like, is that a dude or is that a woman? Right. Like they look very androgynous, like they look kind of like both.

Right. They're exuding like this dualism, like this even, you know, balance of both of those energies. Yes, they are. And that is that choice in that form. And I wouldn't say that that means that we will all necessarily in a perfect state all look like that. But I would say that both energies would be developed and then we could choose the way that we express ourselves. We can choose the way we dress. We can choose all those things because there's nothing missing within us. Right. But there's nothing, I think at the same time, there's nothing wrong with being very feminine or very masculine, like for a woman to really just embrace her femininity or for a man, for a dude to just be like, I'm a masculine guy.

No, there's nothing wrong with that. But we're looking at the condition of planet earth right now and what's going on and the violence and the separation and the disconnection. And so what we need to look to is cultivating those experiences within ourselves for the ultimate balance, the ultimate wholeness, the ultimate self-sustainable ecosystem that is the body. Those, what I just said, they exist equally within us. And so it's our opportunity to cultivate that imbalance within ourselves. And when we know both energies intimately as our own beloved energies, there will be no polarization or no pushing against or no taking advantage of the other energy you see what i mean i'm trying to i'm not sure i quite understand well the same way that you know i feel like the overarching issue of our disconnection on planet

earth is way beyond a diet. There's not a diet solution. You and I have had this conversation many, many times. It's understanding that we come from one source and that each being is divine. And if you understand that divinity, you would not lash out at another. You would understand that every life form is divine. It's kind of like when I had my awakening with you and I was trying to get you to eat healthy and you were eating junk food. It was the moment that I realized that you are a divine being and I released you to your life in love and respect. And that knowing, that's what catalyzed the beginning of this entire ride. It was that moment that catalyzed it. So, same way, if you look inside your being. Because the world has been very patriarchal or very masculine driven. Okay, so this is the huge imbalance. You see it as an out mirroring,

right, of that. So what we need to do, now the feminine is coming up and saying like, hello, you know, so we're having this whole appearance. and what we need to do is make sure that both of those energies are alive and nourished and nurtured within us one is not better than the other both are part of what it means to be so how does one do that like if somebody's listening they, well, how do I nourish the other, you know, the opposite energy within myself? And if you're a big, strong man, don't be ashamed of crying or feeling softness or feeling compassion for an animal or loving to dance or anything. And if you're a woman, as women, I can speak maybe a little stronger to this because I'm in a female form in this body right now. My experience from teaching retreats this year is that overwhelmingly, women don't know how to advocate for themselves because we have been told or there's been a knowing that's in the planetary grid that women are soft and peaceful and pleasing and never challenge anyone. They make everyone feel okay. They make sure they look a certain way.

When really a divine mother consciousness is every single color of expression. A divine mother might, expression a divine mother might you know be fierce and hold a boundary and you know it's not one color love is not one color love is many colors and being feminine in a loving way is many colors but we've been sort of brainwashed or trained to not challenge another person because that's not To not challenge another person because that's not pleasing feminine behavior. And so it's great. But we're seeing an upending of that paradigm right now. It's beginning. There's been thousands of years of it being in the other direction. And I would say maybe one of the, we're not in balance yet because it's coming up very strong, right? It's coming up

because she hasn't been heard and she needs to be heard. So, you know, there will be a moment. It's our opportunity to recognize that. And what I invite everybody to do, I've been doing it myself, watch the ways in which you dishonor the feminine in your daily life. And it wouldn't even be your intention, but watch your language, watch what you're thinking in your mind. For instance, if you have a prejudice or you have a belief that if somebody's a bad driver, they're a woman. If you have a prejudice, just look at those things within yourself. And I think if you observe your mind, you'll be kind of surprised with this new sort of light on it, how much of our culture is ingrained in that manner? And then I also want to say, which I always say on my retreats, is just how much I love men, and I love the masculine, and I honor the masculine, and there's so many beautiful

men. Again, these energies exist within ourselves. And in balance, we have both of these energies. So the solution isn't for one to overcome the other. The solution is that we find the balance within ourselves and start to change the way that we interact. Now I'm back to you're in my relationship. Right. That's what I wanted to bring it back, not just to us, but to, you know, somebody who's listening, who's in a relationship, who's trying to figure out what the next chapter

looks like. Well, I'm feeling that this is what is happening with us organically right now. This is my observation of our relationship on this. And so I'm going to share a very personal experience because that's only because that's the only way that I can really demonstrate what someone else could do. And this would be from a woman's perspective. And I can talk about it now because now I'm through it and it's not scary to me anymore. And it's not threatening to me anymore. But a lot of you guys know our message. We've been together on this journey. You know, I've been

an integral part of Rich's story and the things that I committed to do for him, for our relationship were a huge expression of love for me during all these years. And the way that Divine Mother has laid our story out, Rich came up front and center first and became very well known. And like, you know, his book and his podcast and everybody knows Rich. And the thing is, is that I've always been an entrepreneur since I was young, and I always was going to be expressing myself in many, many ways. And so, at the very beginning stages of him coming out, I could feel that there were energies that would seek to destroy our relationship. This is what happens when you go in the public eye. And so there was an experience where he went to an event in Mexico, and he was to be on the cover of a magazine or something.

he was to be on the cover of a magazine or something. And he ended up being photographed for the magazine coming home. And then later the company Photoshopped a hot girl on the cover with him. And he was like pointing at her. And, you know, I called a meeting and I was like, yeah,

I did. I called a meeting and I was like, is this what we, is this what we suffered for, for nine years? Is, is this our mission of our company? And the response was, well, you know, it just happened. It's no big deal. And I was like, uh-uh, it's a big deal. It's not no big deal. Um, is not the vibration of what we're doing. It's not the message of what we're doing. And it's not just to say, well, sex sells. That's how it is. Uh-uh. And luckily, because you're an amazing partner, instead of getting defensive about that, Instead of getting defensive about that, you understood need to know what does that mean? What does that cover mean? And understand that we could say no to things, that we didn't have to just take it because that's how they wanted to present it. So taking this just one step further to my amazing empowerment

over this issue is that I've been raised to believe that when I get to a certain age, when women get to a certain age beyond when women get to a certain age, beyond childbearing years, that they are no longer useful and that men will choose a younger model. This is a truth. It's not like my mom said it to me. It's been ingrained in the culture, and it's been something that's been very prominent in my psyche. Maybe this is why I love fashion, or maybe it, I don't know. It's part of who I am, being very honest. And I think there are a lot of women that share this same truth with me. So what I did is, some years after that, this issue came up very strong.

years after that this issue came up very strong and i was feeling you know as you're gaining in in notoriety and um i don't know i could feel i could feel this energy and so the way that i dealt with it is that i energy essentially the energy meaning like i'm sort of ascending in terms of public awareness and you're and you're kind of over on the side being underappreciated or under noticed for your contribution to the collective whole of what we were doing. Not so, not so much in that, but I was, it was not my time to come out yet. And that was a little hard for me during some of those years, because I was never the woman behind the man. Never was. It was never the deal. I know. And it's funny because sometimes when I go and I give these talks and you're with me, they're like, behind every great man, there's a great woman and it drives you insane.

No, I just, you know. But if I could really quick, just interject on that issue of like the Mexico, like I did, I went to Mexico City for an event and there was a shoot for like Runners World Mexico. And I was the only one, you know, they were just shooting me. And it wasn't until after the fact where they were like, well, maybe we're gonna put somebody else

on the cover with you. And I was like, oh, whatever. And then the cover comes out and it is, it was bizarre because they Photoshopped this woman that I'd never met in my, I've never met this person into the cover where it looks like we're together. And I, I'm like pointing my finger at her. And it was the weirdest thing. Yeah. It's like, I don't even know this person. And it makes you, and you're right also that at the time I was like, well, whatever. You know, I was like, I didn't really understand why that impacted you in the way that it did. And I had to be able to like hear you on that.

Yeah. And the thing is, isn't it interesting that you don't understand why? And it's not against you. It's the culture. Because I had someone else say to me, well, that's how it is. Sex sells. I was like, what are you talking about? Wait, hold on. Nuh-uh. No, I didn't almost like die for this to be the payoff. So again, it's like, it's up to us to take responsibility for the message and how it's being used. And so that was a learning experience. But later on, when I felt the energy present again, and I'll just call it an energy because I don't even think

it's individuals. I think that energy uses individuals to show up in your life. And in a way, it's a test. It's a challenge. It's an opportunity. And it's completely imbalanced. It's not like, oh, well, whatever. No, it's not that. But what I was able to do with myself is I was able to go into meditation and I was able to create a healing technique where I disconnected myself from that paradigm of truth. And I rescinded all participation in that program that women are not useful after childbearing age. bearing age, I disconnected my beliefs ingrained in me that that is what happens. And through a process of meditation and self-healing techniques, I removed the button from inside of me. Because as we all know, what you resist persists. And why was this showing up for me anyway? It's showing up for me because I have an imbalance around it. And if I want to be

empowered in the experience, it showed up for my mastery. It's giving me an opportunity for my mastery. So therefore, I think one time I had a dream too. I had some dream that you cheated on me with this girl or something like that. I can't remember. But instead of me waking up and telling you about it or not telling you about it, being angry and passive aggressive at you all day for something you don't even know, again, I took the responsibility. It's my dream. Like I had the dream, but why did I have the dream? And again, take the magnifying glass inside me, work on clearing this trigger and removing the button. And I have to say that I don't feel that in my being anymore. And it's really amazing.

Like it's really empowering. And I feel like I earned an initiation or something because it was so ingrained in me from the time I was a little girl. It was like, you better make sure that you look better, that you're nicer, smarter, sexier, and that you're watching 24-7. It was very, very ingrained. And Swami Vidya Dishananda gave me a really amazing wisdom when I was speaking to him some years ago. And in the Vedas, women are in their most creative moment of their life after childbearing years. In the spiritual scriptures, that's when everything happens for them is during that time. And yet in Western cultures, that's not the way it's presented. And as women, we've been playing that role for so long, we even play the role against ourselves without even understanding that that's what we're doing. And so once again, as with every single thing that's going on in our life, from the food system to the banking system, to media, to technology, to AI, every single thing, the responsibility is on us.

The responsibility is on us. And so why do I think we feel so amazingly good after 20 years? Is because we have been able to do that interpersonal work, each of us, in our very different ways. And that energy doesn't exist between us. So that, whatever that, I'm going to call it a beast. That beast of energy that exists out there really can't penetrate us because we're free of it. It doesn't have like energy inside of our beings. We all have deeply ingrained beliefs that are culturally reinforced, many of which are sort of untrue or unhealthy.

And I like this idea of this journey that you went on to kind of really wrestle with those ideas that you were harboring within yourself, deconstructing them and then like sort of disempowering them, like removing the button and we got to wrap this up in a minute but i think it would be instructive to kind of walk people through that process you know it's like i have i have you know beliefs that i walk around with that i would like to that that i would be better off if i could remove the button or the

charge or the you know the sort of um the affirmation of them because they don't serve me, but they're just part of, you know, who I've always been or just things that we walk around with that have been culturally, you know, imposed upon us. Okay. So I will say I'm going to give a very rough, you know, I have to give like a rough sort of outline of how you would do it. Is that what you want me to do right now? Yeah, I think that would be good. Okay. So what you want to do is you got to be brutally honest with yourself, just how I just was with you guys. You can't hide. I can't sit there and just act like it

doesn't bug me or that I'm above it or, you know, say I'm just not going to show it because you can't hide from yourself. And wherever you go, there you are. So the first thing is to get real with yourself. So I think that if this conversation has inspired anything in you, observe yourself over the next week, day, week, month. And when that thing, your greatest pain in your life, whatever your greatest wounding is that comes up or some thought pattern that you're like, where did that come from? Write it down. And then you're going to go into meditation. You're going to get into a space of quiet. And imagine that you are putting yourself in a sacred container.

So it's going to be a container of platinum light where you are completely sealed, 360 degrees. And you're going to ask to connect with the highest aspect of yourself. Are you with me? Does that make sense? Okay. So you're going to just say, highest aspect of self, come into this moment in time and assist me in clearing this pattern, which no longer serves me. So call the pattern into mind, either say it, you know, whatever it is, bring it in to mind, and then scan your body and see if you feel any place in your body that you think it is living in. It could take the form of a tightness in your heart, a sick feeling in your gut,

something blocking your neck. It could be anything. And then say these words, Beloved Highest Self, I rescind my example, being abandoned, betrayed, and deceived for a younger woman and say, please disconnect me from this energy throughout all realities, all timelines, and all dimensions. And actually feel yourself releasing this energy, whether it's a physical thing, whether it's an emotional thing, whether it's a visual or a memory, and allow it to be transmuted out of your body through the walls of your container and ask that it be taken for healing, that it be cared for. Because it's like garbage, like, you know, just take garbage out and leave it there. So ask that it be cared for, transit it out.

That's a very basic, I mean, that's super basic multidimensional healing. And then what I would do is every night when you go to sleep, ask your higher self to disconnect you from that truth or that wound or that patterning. And just take responsibility and say, no, that's not me. Is that you? No, it's not you. You are the eternal consciousness that is radiating always, eternally, with every potential. So, where did you pick up those patterns? Well, maybe you picked them up from your mom, but you don't need to focus on that,

because she picked it up from her mom. And where did her mom pick it up? Probably from the planetary grid. So it's like, there's no blame to be had. You have to grow up and take responsibility and get the button out of you. You can't just go through life and go, yeah, I hate women drivers. You can't just go through life and go, yeah, I hate women drivers. You know, that doesn't work. That's not evolution. So it's an amazing opportunity when you develop the ability to observe yourself and understand that you are a divine being. And there's a lot of really messed up stuff on this planet that we're carrying around within us. we can start to really love our Mother Earth in the manner in which she is.

She is such a beautiful living being. And she is within us, around us, throughout us. So love yourself and love your mother. Beautiful. Yeah, I think the journey to self-awareness, to greater self-discovery begins with meditation. If you're somebody who isn't even aware of what your buttons are,

it has to begin with developing the ability to be present with yourself so that you can become the that is beyond your conscious ability to control or manage. That's the beginning of understanding where these buttons lie within yourself. So I think that's the first step, awareness, right? And then it's noticing as they come up. And like you said, journaling them, writing it down. And the more acuity you're able to develop around how and when these things arise, you start to notice patterns and you start to understand kind of the process that gets you impulsed. Right. And I think that can then put you on a track to, um, what you just mentioned, which is, you know, developing, uh, a strategy for fundamentally overcoming, um, those, uh, you know, those thought patterns from controlling your behavior so that

you can transcend them. Definitely. And I think it's very helpful to understand that you can attach to a story that can give you validity for your wounding. And that's not helping you. It's not freeing you. So if you want to be a free being, you have to take the responsibility to clear those thought forms, belief systems, ideas, truths that were implanted in you by someone, something, who knows, whatever it is. What's the life you want to embody? what's the life you want to embody. So you can talk about it and blame,

and it's never going to be clear. So it's a beautiful opportunity to take that. And there's many ways to do that, but it's been profound in my life. And I feel so awesome because I feel free. The powerful Srimati. Thanks for joining me today. Thanks, Rich Roll. If you want to connect with Julie, the best way to do that is probably Instagram at Srimati, S-R-I-M-A-T-I.

Her podcast is Divine Throughline. She is the author of now three cookbooks the upcoming plant power way italia which we talked about today uh pick it up from your favorite bookseller pre-order on sale april 24th what else do you want to say julie um just yeah instagram's a great place to follow me and you can also go to my site srim.com. I have all my projects that I'm working on there. And yeah, I guess that's it. Cool. Peace.

Plants. Namaste. Thank you.