How to Cook and Eat SOS-Free! | Chef Panel with Chef Ramses Bravo, Cathy Fisher, and Katie Mae!

[@MissNatt27]

This is my favorite video ever! I was just at True North for my first fast with my husband. I felt homesick watching this, missing Chef Bravo’s food immensely as well as all the food tutorials . It’s been tough getting it right at home, although we are leaps and bounds ahead of where we were before our True North experience. I just learned so much! I can’t wait to implement these practices now. Thank you to the panel and for this video!

[@Strongerxthanxall]

The body language, facial expressions, subtle signals, and mentionings by you 4 in this video are fascinating... Just wanted to tell you that you are awesome and I hope you never stop sharing your valuable information! ♡

[@sandybayes]

This is just fantastic! One of my biggest complaints going vegan was lack of flavor. Now I have some direction to improve my spice choices which also includes concentrating the food by removing water. Love it! AND... Please do more of this!

[@Ad-Infinitum]

Chef Panel Recommended Book Resources: Kathy Hester - The Ultimate Vegan Cookbook for Your Instant Pot Jill Nussinow - Vegan Under Pressure Lorna Sass - Great Vegetarian Cooking Under Pressure Jill McKeever - O M Gee Good! Instant Pot Meals, Plant-Based & Oil-Free JL Fields - Vegan Pressure Cooking Karen Page - The Vegetarian Flavor Bible

[@Coley3782]

I loved the advise about not having the food in your house. I am a beginner, and this video has been very helpful to me.

[@shess1640]

Chef AJ....buy a Soybella ...it’s an appliance that makes plant milks without having to use a nut milk bag. You can make almond milk with just water. Soak the almonds overnight...so much easier to make and to clean. I saw a video of a woman making oat milk with it using oat groats. I want to try that next.

[@ThePeoplesGuide]

I found an amazing way to create the healthiest, cheapest almond milk without wasting all the pulp! Buy almonds in bulk and as cheap as possible. Blend them in a blender for about 15 min. to create your own almond butter. So much cheaper and more nutritious than store bought! Then just mix 2 tablespoons of the almond butter with 4 cups of water in the blender. You'll be amazed. The conventional method of soaking the almonds and creating these obscene amounts of pulp makes for a very thin, commercial-tasting milk. Hope this'll help!

[@janetmacdonald9209]

@@ThePeoplesGuide i have a Versa which is as powerful as the Vitamix, 1500 watts. I've never made any nut butter because we don't use it but this sounds great for nut milk. How much raw nuts do you put in the vitamix?

[@natalieamore8195]

I love chef AJ’s yummy sauce. 💚The lemon and also the red wine vinegar replaces the salt for my salad dressing.

[@seedstitch13]

Great info! I watched it a second time with hubby and we both enjoyed the tidbits!! Thank You Chef Bravo for explaining the layering process & evaporation.

[@savedbygrace1582]

I'm with Chef AJ. I came to WFPB SOS Free 3 months ago. Went cold turkey. A 100% convert. Now I choose not to cheat because the adapting was very difficult, and if I were to eat bad food, my addiction would rear it's ugly head, and I would have to adapt all over again.

[@CHEFAJ]

Saved By Grace thank you

[@shellwalser827]

The suggestions and approaches here were game changing for me. Thank you so much for sharing your time and expertise!

[@linzoe8031]

Thank you for the umami explanation Chef Bravo- "earthy flavours". I never understood what "savoury" meant. Also some people would say "meaty", and I did not get that either. "Earthy" makes sense to me.

[@linzertube]

This was great! I learned quite a few tips. Thanks to all four experts.💗💗💗💗

[@Larry30102]

Great comment from Chef Bravo regarding salt, and the lack of taste sensors being involved if food feels like it needs salt. Kind of a no-brainer when you think about it. But to add some other range of ingredient to activate other taste sensors was most helpful

[@Equinox1.5]

Extremely helpful tips, especially regarding salt. Thank you!

[@Pocketsnuggies]

Loved this. Thanks for the sneak oeek into True North and its wisdom.

[@gonewiththekale]

Hope the male chef watches Earthlings or Dominion one day. But thank you ladies for eating compassionately!

[@joanmichaelson2717]

Chef Bravo is so cool, love him.

[@potterylady44]

Wait...potatoes, avocado and collards 😀😀😀😀. This sounds amazing!

[@nicoleantaya-fraser9861]

Chef AJ have you ever thought of interviewing Wim Hof "The Iceman" on Healthy Living? I think it would be AMAZING for the two of you to talk. I've listened to both his podcasts with Rich Roll and he seems to be such an intelligent, kind, compassionate tuned in human being.

[@CHEFAJ]

I haven't heard of him

[@nicoleantaya-fraser9861]

CHEF AJ Really!? Oh my goodness, you have to check Wim Hof out! I think you and your audience would find him fascinating. He has quite a few videos here on KZbin. In fact, this is where I watched Rich Roll’s podcast with him. Wim has written 3 books & his website is www.wimhofmethod.com/

[@CHEFAJ]

There is no contact info on his website

[@JUSTSOLD20]

Great panel. Interesting discussion.

[@amalia_ag]

Hey Chef AJ, I'm having a lot of trouble giving up salty foods. Oil - it's pretty easy cooking without it, and sugar is easily replaceable with dates (what's your take on honey?) But does soy sauce count as a "salt"? Because I use soy sauce a lot, considering I make lot of Asian food. I find it adds a lot of kick to my food...

[@CHEFAJ]

I don't use any sweetness at all, and also, honey isn't vegan. Yes, soy sauce counts as salt. If you didn't use any salt long enough your taste buds would adapt.

[@amalia_ag]

@@CHEFAJ It would take a while... (cries) I suppose iodine would also be replaced through seaweed/kelp etc.

[@snowygirl3171]

I bought Cathy fisher’s book yesterday..I made the curry lentil recipe last night...and boy I so wanted to add salt...is there anything else I can use ?

[@CHEFAJ]

Beverley Martin www.amazon.com/dp/B006GCMIE2/?ref=exp_chefaj_dp_vv_mw

[@kencarey3477]

I don't want to offend anyone, but if I'm at a restaurant paying for food it does need to be right . If I say nothing and just don't go there anymore I haven't helped anyone.

[@nancied5446]

Bonjour Chef AJ!!!! Est-ce possible pour vous de faire quelques vidéos pour expliquer SOS FREE et les règles de base en français? Merci à l’avance !!! 🇲🇶

[@CHEFAJ]

???

[@janetmacdonald9209]

Glutamate is not a protein. It's an amino and.

[@kristinLB]

I’m hoping to save and go to true north.

[@lovepeacehappy8565]

Sorry my english is not the best? Eat they organic natural tofu and tempeh and drink soymilk? And when not, why? And how it with omega3 fat, like flexseed or hempseed?

[@CHEFAJ]

Tofu is very high in fat

[@angelinaballerinabeachgirl]

What is the lady's website?

[@CHEFAJ]

What lady there are 3 here

[@PropheticCoachTheresa]

I love how contrary to Dr. Goldhamer's imminent demeanor, lol, they are not nazi's over there and allow Chef Bravo and Katie May to continue to work there even though personally they are not completely SOS free all the time. My esteem of True North just went way up :)

[@believeintendcreate]

Does Chef Bravo have a cooking book or teach classes and how he cooks because he sounds amazing

[@prettypurplekao]

@@believeintendcreate he has a cookbook called Bravo! I have the e-book and I have only made one recipe from it so far (the sweet and sour sauce). It was really good to me, but my Chinese husband hated it. All of the recipes are time consuming and labor intensive. It is a totally black and white book and doesn’t have very many photos. I will probably try more of his recipes but because of the time investment, can only do it in small doses.

[@CrazyCarmenMirada]

How does she make pumpkin pie without using flour/oil for the crust?

[@julieannemooreedwards9909]

Perhaps nuts + dates?

[@FREDAFMK]

let them no so they dont make the mistakes that bother you any more. are they your friends? you should be able to tell them . If not then you find out they arent your friends

[@lovepeacehappy8565]

At home i cook without sos, but when I go in vegan restaurant o eat vegan outside, then I eat not sos free. It is that why I do not loose weight??

[@CHEFAJ]

There could be myriad reasons. Consider UWL if you want support or personalized coaching..

[@lovepeacehappy8565]

@@CHEFAJ Thanks you, that questions not for me, but some friends not think soy is bad for,loose weight! And they mean faxseeds os very important for Omega 3. They speak older and have no internet. I read many books from Dr. Greger. Barnard and Esselstyn and only Dr. Greger have not problemd with nuts. Seed and tofu.

[@GreenEyEdBeauty-lu2bj]

❤️❤️❤️

[@juliejoseph2201]

❤️❤️❤️❤️❤️❤️

[@swimm3r137]

Chef Bravo says to evaporate water out of everything (take the hydration out) to deduce flavor. This is what chefs do, but this is also what's killing us. I'm not a supporter or proponent of this because this is what dehydrates us in the first place -- dehydrated food (food without the water of life). People are at a water fasting center in the first place to rehydrate their cells, and to become hydrated again issue -- NOT take it all out... Am I missing something? Fruits and vegetables are full of water, and this is the main reason why we should eat them, along with them being the best source of all of our human needs (vitamins, minerals, glucose, water). Seems a little backwards to me...just in the name of taste...to devoid the food by evaporation.