All About Greens

PLANTSTRONG's Rip Esselstyn takes us through the importance of greens in our daily diet, as well as some easy ways to be sure we are eating plenty of them!
Plant-based whole food recipes: plantstrong.co...
Pre=packed plant-based whole foods: plantstrongfoo...
Thinking of trying whole food, plant-based eating plan? We invite you to take a seven-day, all-in test drive to quickly experience the radical benefits of eating strong foods. The body has a remarkable ability to heal when given the proper nutrition. You won’t believe how good you’ll feel in just a few days.
Transitioning from the Standard American Diet to a PLANTSTRONG lifestyle is an absolute game-changer full of abundance and life-giving nutrients. Oh, and it’s also so simple and ridiculously delicious.
Contrary to what you may think, adopting a PLANTSTRONG lifestyle requires a minimum amount of time and expense, but we promise, it will deliver maximum health benefits in as little as seven days!
Quite simply, you are learning how to Eat Strong Food™.
Let’s start the adventure.
Here’s What You’ll be Consuming:
Veggies and Plenty of Green Leafy Vegetables
Potatoes - Yukon Gold, Sweet Potatoes, Russet - all are welcome here!
Legumes - Bring on the Beans, Peas and Lentils
Fruit - As Much as You Like!
In-Tact Whole Grains - Quinoa, Brown Rice, Amaranth, Barley, Millet, etc.
Whole Grains - Breads, Pasta, Crackers (just make sure they are whole grain and oil free!)
Flavor Sparks - Mustards, Spices, Hot Sauce, BBQ
Here’s What We’re Saying Good-Bye To:
All Animal Products, including:
Chicken
Meat
Fish
Eggs
All Dairy, including Yogurt
Cheese
Milk
All Oils, including:
Olive Oil
Coconut Oil
Flax, Grapeseed, Canola Oil, and More.
I know it sounds extraordinary. And it is! But in just seven days, you’ll start to drastically drive down your cholesterol, you’ll regulate your blood pressure and stabilize your blood sugar.
These results ARE typical!
Cholesterol------- -26mg/dl
LDL Cholesterol----- -25mg/dl
Triglycerides------ -24.6mg/dl
Blood Pressure------ -10/5 mmHg
Weight--------- -3.0 lbs.
*AVERAGE RESULTS FROM MORE THAN 1200 PEOPLE WHO ATTENDED SEVEN-DAY RETREATS WITH BEFORE/AFTER BIOMETRIC SCREENINGS
I want you to experience the same joyful results of our retreat participants. I want you to go just seven days without eating any animal protein, animal flesh, or animal by-products. You won’t be eating any processed and refined carbohydrates, either. No trashy calories that are a nutritional black hole. You also won’t be eating a lot of calorie-rich, high-fat, foods like avocados, nuts, and processed oils. You’ll just be eating the best and strongest foods in the world and getting the biggest bang for your calorie buck.
Here’s what I promise you: not only will you feel better than you have in years, you’ll lose weight, your total cholesterol level will be much more attractive, your LDL cholesterol will be much less lethal, your triglycerides will be on the downslide, your energy will be on the upswing, and your poops will be easy and on schedule.
You’ll be on a path to a life free of medications.
Statins, blood pressure medications, and diabetic drugs address the symptoms of these diseases, but they do nothing to address the underlying causation: the food.
RIP ESSELSTYN, THE ENGINE 2 SEVEN-DAY RESCUE DIET
Just as the slew of chronic Western diseases are the manifestations of our unhealthy food choices day after day, week after week, and year after year, you will see the opposite when you make healthy food choices each day. And after you’ve strung together just seven of these days, your body starts to rapidly detox and remove unwanted cholesterol, inflammation, body fat, and a bunch of other debris that have accumulated at a molecular and cellular level in your body for decades.
You’ll also discover all kinds of wonderful foods you may never have eaten before-and you’ll find that these foods will fill you up, taste great, and keep your whole body healthy.

[@darrisnelson5223]

I’m watching this while literally eating an entire bunch of rainbow chard, sautéed, and served with brown rice mac & cheese. I love Dan Buettner but I have to agree with Rip… Leafy greens are king! I’m in my 68th year and In excellent health. I’ve never taken any medication’s, no surgeries (except for a skiing accident) and no illness. I like everyone I want to stay active and healthy until the day I die. I eat at least one entire bunch of kale, chard, collards, etc. per day in addition to salad fruits and other vegetables. Am I losing nutrient value by sautéing or steaming or cooking in the instant pot? Thanks so much for keeping us well-informed!

[@valerietomsic8454]

Way to go! Am right behind you at 65....LOVE eating this way and also on ZERO meds and have ZERO aches/pains! Have you tried Chef AJ's Mediterranean Kale in the instant pot? It's amazing and I do believe the nutrients are RETAINED ... I think Dr. Greger has a few videos on steaming/cooking greens but Dr. Esselstyn, Rip's dad, is a big fan of steaming greens so the nutrients MUST be good if he promotes it!

[@Scor-ah]

Thats awesome, I'm 66 feeling just as good as you...plantbased eating is the way to go.

[@StanDupp6371]

@@valerietomsic8454 Kale, chard, collards, spinach are too high in Oxalates, Dacthal, Thallium, Goitrogens, Aquaporins, Cesium, Pyrrolizidine Alkaloids and pesticides. Romaine, red and green leaf lettuce are much better.

[@27pugsly]

I’m not strict on my diet but I do notice when I eat my greens 🥬 the energy I feel vs eating a bad meal !

[@luluandmeow]

Chef AJ says if you drink the water you've boiled the leafy greens in - or any veggies - you keep the vitamins and minerals, and some of this water, depending on the veggie, can be very sweet and lovely to drink. Or you can use it as broth or to make soup, so there's no waste.

[@kaestyle]

Brilliant. Didn’t think about this

[@sherriprince9536]

I make my own vegetable broth with all my peeling. I keep ziplock bag in freezer and put them in it. I boil scraps, cool, strain. I use in beans, soups and chili. I freeze in ice trays or small container. I keep a small jug in refrigerator to use daily

[@jgrysiak6566]

I never do. I dump them

[@Scor-ah]

I am so lucky to have 6 raised beds in a greenhouse full of greens in my yard. Right now I have 3 kind of kale, spinach, swiss chard, beet greens, arugula and several dark green varieties of lettuce. I live right up by the Canadian border in Idaho, and while everyone else is cleaning out their garden I am still eating greens, cucumbers, tomatoes, peppers and herbs like dill, parsley, cilantro, green onions and garlic greens. So good for us😀

[@Engine2PlantStrong]

That is awesome!

[@SherrickDuncan]

L-O-V-E this guy and his lifestyle diet!

[@Engine2PlantStrong]

Thank you!

[@vhs10907]

Radish greens and carrot greens are both delicious and available with the radishes and carrots!

[@miken1463]

Greens are so easy to grow year round (in many areas of the country) in a backyard garden or a community garden plot. A small plot can give you more greens than you can eat. I continuously sow them every 2-3 weeks. I feel like the witch from Into the Woods. Stay out of my patch but I’ll gladly share!!

[@eddiebrady6351]

Great to see people educating others about nutrition!

[@dianastoevelaar9548]

Thank you so much, Rip, for this excellent presentation on leafy greens! I shared this with all my family members and friends! 😃🌱🍃☘️🥦🥬🥗

[@extropiantranshuman]

9:20 dandelion greens are phenomenal for treating so many conditions from cough to bruises

[@terrygrenald8414]

I’m watching the replay and it was amazing. Can I still get the gift Super Bowl gift????

[@carolleske7757]

Great job, Rip! Your father would be very proud. I am even more convinced!!!

[@returntoyehovahthelord6185]

I think finely slicing kale and other greens is a great idea. I’ve heard Rip say it before but it kinda sunk in today. Sure do enjoy these sessions. Rip is so passionate and he knows his stuff. Please keep these going. They help motivate me when I’ve gotten off track. 😎

[@name.terrie]

Glyphosate is the chemical if your wishing to research vs the word glysophate as was mentioned regarding the question of roundup concern. I think this shows up when there's less than 8 minutes left in the podcast. Appreciated the tips. Thanks. Best wishes!

[@teamt8088]

This was really helpful to me, I struggle to get the greens in but need to think about it more. Kale for me as it lasts longer than spinach. Arugula is great to put on anything really and doesnt need cooking/wilting.

[@d.rabbitwhite]

I missed Ann's oats with sriracha, though I am subscribed to her and Jane's (I know it says Jane on the channel but we all know they are a team) channel. I need to go find that. I love savory oats. I love oats. So many things to make with oats.

[@TheHopeofIsraelWorldwide]

Thank you so much for this wonderful video. I am almost 2 months whole food plant based.

[@annak3380]

Enthusiastic or what??😀 I literally went to the fridge and ate some cavolo nero half way through this video!! So delicious!

[@Atheria444]

I discovered mustard greens many months ago and LOVE them. I prefer them cooked, though, as cooking mustard greens tones down the strong spiciness.

[@yuruchen2409]

Thanks. I love to listen him talking. Help people with knowledge .

[@cindylemieux2043]

Hi from Québec Canada love the podcasts

[@extropiantranshuman]

I think clover and alfalfa are severely underlooked for nutritional value! Their microgreens are great.

[@AndreaAvila78]

I'm watching this while eating spinach and black beans! Yum!!!

[@jewelwilliams777]

Thanks

[@extropiantranshuman]

I eat barley grass powder in the morning - it has more calcium htan any other food I know!! Greens are super nutritious. Forget beans.

[@marionanthony1530]

I have noticed that rocket can be peppery and sometimes not, is this the same in your experience? If so is one better than the other ?. Rip you mention that your son has smoothies, and you say eat not drink your calories ! Perhaps he blends . Thanks for another informative and entertaining plant strong deep dive into nutrition .Marion from Australia

[@jewelwilliams777]

Detroit, thanks for sharing this video

[@extropiantranshuman]

12:11 since lettuce tends to be 20-30% protein, and about the same for carbs - around 30% - I would say kale is about 40-50% fat. I was way off.

[@veganover50]

Love my Swiss chard and Arugula!

[@pennynolan7597]

The rest of the story on scurvy. The British packed crates of limes. Hence the label " limeys "

[@extropiantranshuman]

8:00 I actually like cilantro for its soapy taste - because it's like an internal shower. The issue is it tastes like the burn of caustic acid at times, like epazote.

[@Scor-ah]

I serve almost everything on top of a bed of greens.

[@Engine2PlantStrong]

Awesome!

[@cynthiadavis5408]

Multi grain cereal is awesome!

[@brendawood6712]

I learned some new things here, great video

[@lowlibidoboyspodcast]

Kale yeah! 🥬

[@extropiantranshuman]

8:48 I like london rocket - because it's like eating horseradish - but iwthout eating an actual horseradish root. I like horseweed too - tastes like dill and curry. Horseradish leaves are nice - like mustard greens. London rocket grows in the US and is not the same as arugula - but I would imagine it to be a type of arugula.

[@extropiantranshuman]

I had some willow leaves yesterday. not too bad - would be fine in a salad or chopped up on pizza or polenta or something.

[@extropiantranshuman]

wow I just missed the stream. That's ok I'm writing now as the first commenter!

[@Engine2PlantStrong]

We go live every Friday at 2 PM ET.

[@extropiantranshuman]

@@Engine2PlantStrong I heard about that in one of the videos. Will look out thanks :)

[@StanDupp6371]

How many pounds or ounces of leafy greens would I have to consume to equal 3 ounces of sardines which has 170 calories which has 21 grams of complete proper absorbable protein, plus high in B12, D, CoQ10, Selenium, Phosphorus, Copper, Iodine, Zinc, Lysine and Omega 3?

[@karenhicks7816]

Great show! Love the interaction

[@Engine2PlantStrong]

More to come!

[@bobbieboteler5587]

I would like the supper bowl also

[@jurylee1]

I just bought a bunch of the multi grain flakes last week 😢

[@JoshuaRoevear]

I hope your products will be featured at Raley's soon!

[@dorishardystanley9977]

Brussel Sprouts rock my world

[@ritalawson7020]

Brush steamed Brussel sprouts with garlic Dijon mustard and maple syrup and bake oven yummy

[@extropiantranshuman]

I like eating geranium leaves - rose geranium, robert's herb, red filaree.

[@extropiantranshuman]

I like papalo - but others don't like it for the cilantro taste.

[@chrismacdonald1330]

I love nooch with marg on greens. Any other opt than marg that is similar.

[@brendawood6712]

Does cooking deplete nutrients

[@julianachinn]

Rip, How to you reduce the “oxalate” of spinach, beet greens, and Swiss chard before eating them raw?

[@sunbeamred8175]

I thought you had to add lemon juice or balsamic vinegar to minimise the effects of oxalates.

[@jewelwilliams777]

Send me the super bowl

[@poodlepup1]

It would be great to include the rest of the world in the mix.. not only americans... Rip. people are watching you from other countries. we need help as well. thank you for the information.

[@extropiantranshuman]

compare beef to wheatgrass powder - pound for pound and see which is the nutritional powerhouse. 9:55

[@marionanthony1530]

PS It was mentioned that Iceberg lettuce is water and not much else. In your chat about food density, the comment that food with water content is beneficial. I am confused.

[@merchellegilliam6787]

Me too

[@Riekie1970]

I eat a lot of spinach,should I leave it out?

[@sheilasharesherkitchen6225]

Send me the supper guide. Great info today

[@Engine2PlantStrong]

Sure thing! plantstrongfoods.com/pages/slo-supper-bowl-recipe-guide-landing-page

[@brendawood6712]

You need a sweet fruit dressing on argula

[@extropiantranshuman]

28:54 I mean if you mix green powder into your milk - it's not weird.

[@live4avocados616]

Doesn’t white-stalk Swiss chard have 500mg, spinach have 700mg & red Swiss chard have 900mg of oxalates per ½ cup?

[@brendawood6712]

I am growing Tree Collards

[@lizcacace4202]

Send me the supper bowl guide ❤️

[@Engine2PlantStrong]

Here you go! plantstrongfoods.com/pages/slo-supper-bowl-recipe-guide-landing-page

[@CrazyCarmenMirada]

What is Corey’s website?

[@amyrorris569]

Columbus Ohio

[@jurylee1]

Please send me the supper bowl guide 🎉

[@Engine2PlantStrong]

Sure thing! plantstrongfoods.com/pages/slo-supper-bowl-recipe-guide-landing-page

[@annak3380]

Send me the supper bowl guide!😊

[@Engine2PlantStrong]

You got it! plantstrongfoods.com/pages/slo-supper-bowl-recipe-guide-landing-page

[@annak3380]

@@Engine2PlantStrong Thabk you so much. 😊

[@WV25701MW]

5%

[@brendawood6712]

We need the bitter taste of greens

[@marysherrill2383]

would appreciate a supper package. Thank you :)

[@andrewanthony4845]

California

[@mariaelenabayrante1473]

Khale and spinach are super good😊.thanks for your channel very informative ♥️🙏🏽

[@Engine2PlantStrong]

You are so welcome!

[@brendawood6712]

Why is Cory on the show? He does not get to speak!

[@denisearchambault682]

.02

[@brendawood6712]

Rip talks loudly.

[@jeannedigennaro6484]

Just eat meat, guys.

[@jillcholewa6570]

Please send me the supper bowl guide. Love this info ….. leafy greens 🥬 are amazing!!!

[@Engine2PlantStrong]

Sure thing! plantstrongfoods.com/pages/slo-supper-bowl-recipe-guide-landing-page