Cathy Fisher - The Queen of SOS-Free, Plant-Based Cooking

Feeling stressed in the kitchen? Not sure how to prepare healthy meals while still keeping them delicious and flavor-filled?
Have no fear! This week, we're sending you an SOS-Free lifeline in the form of Cathy Fisher, culinary instructor at True North Health, the McDougall Program, and author of the book and blog, Straight Up Food.
SOS-Free cooking means preparing meals without added salt, oil, or sugar. Of course, that doesn't mean that you're losing out on richness, sweetness, or flavor. It just means you're getting them from whole plant foods and creative spices.
Doug Lisle says, "Cathy's simple but flavorful approach is exquisite," Chef AJ touts, "Cathy's food is among the best that I have ever tasted," and nutritional guru, Jeff Novick says, "I call her work elegant simplicity."
As Cathy says, no one can determine what you put into your body. If you're ready to explore a refreshing new approach with cooking or if you want to clean up your diet to become even more SOS-free, visit straightupfood.com to learn more and order her book of the same name.
Full episode webpage and show notes at: htttps://www.plantstrongpodcast.com

[@judyweaver6466]

So much great information. Thank you!

[@plantbasedgirl5854]

She is very pleasant to listen to and I have learned so much! 👍

[@PetBunnyDebbie]

This is the first time I've seen her. She's so sweet and kind. What a beautiful spirit she has! I wish I could afford to go to True North even more just to meet her. I mean, I already wanted to go there, for years...but now, even more.

[@sandymarthaler9924]

You rock Cathy! So very proud of my niece for changing the world one bite at a time! Love your book, your Website and your cooking demos! Love you too! You go girl! Now that you are Queen, I guess I will have to curtsy when I see you. Ha!

[@Engine2PlantStrong]

Thank you so much!

[@errorerror1337]

Cathy is so great and her recipes are always home runs!

[@triciagrey2727]

Thanks for the shout-out Rip! I'm really looking forward to another immersion in Sedona! Plant Strong rocks!

[@SQLUniversity]

What a nice, reasonable, down to earth interview! So well-balanced. Rip, you seem to have an endless source of the best guests to have on your podcast! You, and your esteemed father, must know everyone in the WFPB community! - Thanks again brother! Keep up the great work!

[@Engine2PlantStrong]

Thank you!

[@Atheria444]

From the time I was a young kid I wanted to be vegetarian (and now vegan for decades) due to my love of animals, the book Charlotte's Web, and from witnessing horrors on my grandparents' farm. :-(

[@carlo6912]

Thank you both for this awesome information. I went plant based two years ago and I am still amazed by the variety in a plant based lifestyle. I find myself being excited before every meal. I have discovered plant and potatoes that I didn't know existed. It's truly amazing...

[@Engine2PlantStrong]

Wonderful!

[@SpitAndBalingWire]

I can totally relate to "not wanting to feel pain" and if eating WFPB can stack the deck in my favor with the tines of my fork, sign me up! I've been WFPB since 19 Sep 2018. I went from 190lbs to 116lbs at 5'7" and 66yrs old in 16mos. I've maintained that for 2yrs with no effort as a WFPBer. I'm one of the people for whom cooking/baking was never a source of creative self-expression so I appreciate the "keep it simple and healthy." Bravo to you both for caring enough to keep this in front of the public!

[@laurapcat]

Thank you for the beefless stew recipe! One of our favorites in the winter.

[@Engine2PlantStrong]

It's so good!

[@sundrez6394]

Thank you!!! Terrific Interview!

[@cindystrother7710]

Thank you so much for sharing all that awesome and amazing information

[@7peacefrog]

I was told growing up (if you don't have your health, you have nothing) I am always glad to see your show Rip, and love all the speakers you have on And I always learn so much! I am going to need to find Cathy Fisher's book and FB I am still having troubles/getting started, but we are not going to give up Thank you again :-)

[@missiris1234]

You have to be open minded. I agree with Cathy. Btw she is such a nice, sweet, caring person. Great interview. Thanks Rip😊

[@charlottehodgson5093]

We have been WFPB for about 14 years now but only ditched the salt and oil within the last two years. Don't have a sweet tooth so the sugar was never a problem. I am an 'undiagnosed' celiac ( termed by my doc!) so avoid wheat in all its forms. Found this a great watch and really informative. Many thanks :)

[@Engine2PlantStrong]

Awesome!

[@kaycurrie9356]

This was a FANTASTIC interview!!!!!! Learned so much from Cathy. Rip’s questions were perfect every time!! ALL VERY ENCOURAGING!!!!! Thanks!

[@Engine2PlantStrong]

Glad you enjoyed it!

[@noramaddock4165]

I love eating SOS free. Been doing it almost exclusively for the past fourteen years and, to me, it is freedom! Love it, and have just started making some videos to share how we make it work for our family.

[@SuperFoodParents]

This show was a mouth watering episode that gave me so many more ideas. One of my kids favorites is a tuno sandwich 🥪 😋Word to the wise ⚠️ *Do not watch while hungry!*

[@Engine2PlantStrong]

So good!

[@tanyaauthement3744]

Wow, when Cathy smiled at the end there, she just lit up with beauty. Very pretty lady

[@marly1869]

Wow… I’m surprised about the mushrooms being #2 disliked..😳 I love mushrooms! And I have tried so many.. my favs are oyster and shitaki so far, still waiting to try the lion’s mane. I thought it would’ve been #1 okra 😂😂

[@pablolopezplc]

Cooking in Spain in the late 80's and 90's was basically fried anything in olive oil.

[@isaaclau7741]

When did we come desensitize

[@KurtMcDowellOKC]

Why no bread at True North? Anybody know? I think gluten/bread has been hammered by the keto crowd so much that us plant powered folks seem to fear it. I eat bread/torts/pizza every day and don't seem to have problems. I do make my own, though. Anybody else?

[@AsilayMithsay]

Probably because it isn't a whole food, it has been processed

[@gloriagrev7781]

Dr Neal Barnard and Dr Mcdougall allow some, I believe. Seems like food in the middle like whole wheat pasta, tofu, corn tortillas. Dr Fuhrman against, promotes beans.

[@kristinafontaine3211]

Is "delicate" a health condition?

[@Raccoon_Mama.]

I would love to afford a trip to one of these retreats....oh well, guess the rich folks will go.

[@sarahmh3971]

I am confused on her stance on being a teacher. I am a fully certified teacher in the state of Texas. A true right of passage of teaching does include 150 students per day, seven 50 minute class periods per day, with up to 30 or more students in each class. That is a real teacher.