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Transcript

Kevin: Hey, Michelle.

Michelle: Hey, Kev. How are you?

Kevin: I'm okay now. I've been getting over a bit of a cold recently, so I'm still a little bit low energy.

Michelle: I think it was a couple episodes ago that I was under the weather, and now it's you.

Kevin: Maybe, you know, it was contagious. I don't know. Can these things go through phone lines? Contagious through a computer? Yeah, exactly. Through the video call.

Michelle: Just so the listeners are clear, we aren't sitting together.

Kevin: Well, isn't that what computer virus is?

Michelle: Come on. Oh, my gosh. You don't need a dad joke today.

Kevin: I know. Exactly. That's done. There's my one. So I've been drinking a ton of this. I can only call it concoction that my auntie gave me when I was like super young, and she always gave it to me whenever I was sick.

Michelle: Is it different than my concoction?

Kevin: It's probably similar because all these concoctions, you know, delivered from the grandparently generation are all pretty much the same, you know. But you take fresh ginger, fresh garlic, lemon juice, honey, black pepper, and cayenne pepper, sort of muddle it all together, and then pour hot water over it, and then drink it. And it tastes exactly like it sounds. It's not subtle flavoring. It's like a bit of a punch in the face. But when your throat is sore, and your sinuses are all clogged up, and you can't taste it anyways, because, you know, your taste buds are all wacky when you're cold, it's just nice and refreshing, and it kind of is like a warm hug from the inside. So I had a whole lot of that, actually like ran out of ginger, and I had to like trudge to the store.

Michelle: That's the key, right, is to use real fresh ginger, not like ginger spice or powder or anything.

Kevin: Oh, well, the ginger powder is sawdust.

Michelle: And then you have to slice it, I find you have to slice it really thin, and actually like not just steep it, actually decoct it, like cook it for a bit so that it really decocts. Do you cook yours for a while?

Kevin: No, so I actually grate my ginger. Oh, you grate it. So it's like teeny, teeny, tiny, tiny slivers, basically.

Michelle: When I'm feeling like crap, that's too much work.

Kevin: Oh, no, it's this, this feels good. No, I actually just take a microplane and shave it down. And then, no, I just use regular, and I just like crush a garlic bud or garlic clove into it. And then I just put boiling water on, because I don't have the energy to actually sit by the stove and steep it, and like, that's, that's too much work.

Michelle: So I usually let someone else watch it while I'm in bed.

Kevin: Oh, okay. See, I don't have that luxury. So I'm fending for myself. And while I'm waiting for the kettle to boil, then I'm usually also into my fridge grabbing like a mouthful of kimchi, because that's my other like go to when I'm, you know, feeling under the weather again.

Michelle: Yeah. But I think any of those concoctions with a lot of, lot of ginger, garlic would be similar, the turmeric that I put in mine, the other peppers and stuff like they're so good at helping the immune system that I often find if it's, if it turns out that it's a bit of a flu that's coming on, what always happens, I tell people just make a big bunch of it and drink as much of it as you can and go to bed. And then often what happens is you'll break out in a mass of sweat.

Kevin: Right.

Michelle: And, and then you'll wake up feeling so much better.

Kevin: Yeah, exactly. Yeah. And I think part of it is, I'm sure part of it is just drinking, like drinking is really good. So it's just, it's a, you know, it's extra fluids and all that. So it's just generally good to drink a lot and, you know, drink these. So anyways, enough about my health. I'm feeling okay now, just a little rundown, but it's all good.

Michelle: Well, it doesn't help that this winter has been particularly long and drawn out and dreary. And I noticed that I'm really feeling the, the seasonal affective disorder kind of just, just blah, just, uh, for our listeners in Canada and Southwestern Ontario are actually probably pretty much a Canada's feeling the same. We're just done. We're just done with this winter.

Kevin: Well, honestly, I think a lot of North America too, because there've been massive snowstorms throughout even much of the South of the United States where they don't normally get a ton of snow. So it's been, and they've also had massive cold fronts, like the, the polar vortex, the polar vortex has been bringing that hyper, hyper cold weather.

Michelle: Well, I don't know. I was speaking to a relative in California who said it was, it's 80 degrees.

Kevin: And I was like, okay. It's like, be quiet.

Michelle: I don't want to talk to you right now.

Kevin: I don't want to hear that. It's like almost minus 80 degrees here with a wind chill. So, you know, just be quiet. Okay.

Michelle: You know, it's bad when you open up the, the, the patio door to let the dog out and he just looks out and goes, nope.

Kevin: Well, with, it was so cold at times with my son. I wanted to show my son, you know, that trick where when it's really cold, you take a cup of boiling water and you throw it in the air outside and it freezes immediately. So I wanted to show him that. And he was astounded. Like he thought, oh my God, that's so cool.

Michelle: I bet he wanted to do that all day long.

Kevin: Yeah. Basically. Basically. It's like, yeah, just don't burn yourself. It's cool.

Michelle: Long as you didn't teach him to lick a telephone pole.

Kevin: No, no. He figured that out by himself. And I also made a maple syrup taffy for him.

Michelle: Oh, nice.

Kevin: Because we have so much snow. You know, when you, you thicken up the maple syrup, you boil it for a few minutes. Yeah. And then you pour it in the snow. And that was fun. You know what? You gotta have fun when it's super cold weather.

Michelle: Aww, what a good dad.

Kevin: I try my darnedest. So let's talk food.

Michelle: Yeah, so I understand that you have a recipe to share today.

Kevin: I do, I do. It's one of my favorite recipes. And I was thinking about it because we're going to be having some friends over soon. And this is a great, like, it's great sort of appetizer or party food.

Michelle: I don't remember getting invited.

Kevin: Well, if you lived a little more local, Michelle, you can be virtually invited if you want.

Michelle: We can just put a computer, put a tablet on the screen. I guess you're allowed to have other friends.

Kevin: Okay. Thank you. Thank you. I appreciate that. Next time. We'll arrange it next time.

Michelle: I just shamed you in Dublin.

Kevin: I know. I know. Thank you. Update in coming episodes when Michelle comes to Kevin's house.

Michelle: Live on location.

Kevin: Exactly. So I was going through my recipes thinking, oh, what can I cook? And I came across this recipe. It's like, oh, I haven't made this for a while. So it's called Bang Bang Cauliflower.

Michelle: Ooh, that sounds racy.

Kevin: And it is. It is. That's why it's my favorite recipe. Hey, want some Bang Bang Cauliflower? Oh, it's very spicy. Very, very spicy. Stop. Okay. This is going off the rails.

Michelle: Sorry. I told you I was in the mood.

Kevin: That's okay. That's okay. Me too. Okay. We'll get through this. Forgive us listeners. Just just bear with us. Okay, it's it's been a rough. It's been a rough winter. Okay, we're punchy. Okay, so back on track. Okay, bring this in. So Bang Bang Cauliflower. I should come up with another name. Spicy Cauliflower. No, that's worse. So basically, as always, I'll put the full recipe and all the ingredients in the comments. So I'm just going to quickly go through how it's made. So it's really just three steps, which is super easy. The first you you make up a quick sauce and you make that with some maple syrup, some sambal oelek, and some mayonnaise. It can be vegan mayonnaise. It can be whatever mayonnaise you want. And then just mix that up and that sort of makes a nice creamy but spicy mix. Sounds great. Just in case people don't know what sambal oelek is. It's an Indonesian condiment that's essentially crushed chili peppers in a bit of a sauce. And it's a condiment. It's very spicy with a tiny bit of sweet to it. And it's just delicious. It's a really, really nice balanced flavor.

Michelle: It's really good. I remember the first time I saw that in a recipe and I was like, what the heck is that thinking? I was never going to find it and it was actually very easy to find.

Kevin: Oh, yeah. Yeah. Yeah. No, it's kind of similar to sriracha. It's fairly mainstream, but it's delicious. It's worth seeking it out if you've never used it before. Again, it's kind of a spicy but with a sweet undertone and it's not crazy spice. It doesn't punch you in the face spice. It just slaps you across the face spice.

Michelle: And I found, Kevin, if you can't find sambal oelek that you can use, there's that other, I can't remember what it's called. It's like a Thai chili.

Kevin: Thai chili paste.

Michelle: Yeah, it's some sort of a Thai chili paste. I can see the jar, what it looks like and the letters on it. Right. But you can substitute with that if you don't happen to have that.

Kevin: Absolutely. Yeah, any sort of spicy, saucy paste would be fine.

Michelle: Yeah, just so that listeners don't think they have to find this one thing or they don't happen to have it on hand, but they happen to have something similar.

Kevin: Exactly. But it's worth keeping it in your fridge just in case. But even just for stir fries, if you want a little zip in a stir fry or something, so easy to add and it really punches it up. So then you take a head of cauliflower and just cut it into bite-sized florets. Very, you know, rough chopping. Then you mix up a batter. And the batter is basically some flour, some more sambal oelek, some cornstarch, milk of your choice, lemon juice, salt, pepper, onion powder, garlic powder. That's it. Mix it up. It should be reasonably thick, kind of like a tempura batter. So a fairly thick batter, sort of like pancake batter. If people don't know tempura batter, then something that can actually coat and it's not like a thin crepe batter or something. And then you just throw some panko or breadcrumbs into a separate bowl. Then what you do is take the cauliflower florets, throw it into the batter, coat it well, basically get all the coating. It's just going to kind of glue on to the cauliflower.

Michelle: Yeah.

Kevin: And then in smaller batches, you take the cauliflower and you just put it into the panko, bread it up.

Michelle: I love panko.

Kevin: Oh, yeah. I know. It's delicious.

Michelle: I use panko for everything.

Kevin: And then you put the florets into an air fryer. I think, I'm sure you can do it in an oven, but I've never done that. But just throw it into an air fryer. Make sure they're reasonably spaced out. You don't want them totally clumped in. So you might have to, depending on the size of your air fryer, you might need two or three batches, but it's worth it. Cook it for about 12 to 15 minutes, shaking it once. Typical air fryer cooking. Then the trick is, once it's all done and it's nice and crispy and you've got a nice coating on it and all that, then you take all that cauliflower that you've cooked and you put it into the sauce that you've made.

Michelle: Right.

Kevin: Mix it all up and then you air fry it for about another one or two minutes. That just lets the sauce kind of soak in and become one and kind of caramelize a little bit, almost. And then you've got, then you're done. And you've got these amazing bite-size, nice, they've got a bit of a chew to it, which is nice. The cauliflower doesn't completely mush down, but they're nice. They're spicy. They've got the bready coating. It's a nice balanced flavor. It just works so well. So recipe will be in the comments.

Michelle: Yeah. Do you know what? That sounds so similar to the recipe that I use for buffalo cauliflower bites. It's just that what you put in the batter is slightly different and what you use to spice it is slightly different. And with the buffalo cauliflower bites, you don't put panko on it. But otherwise, it's very, very similar. And my recipe uses chickpea flour.

Kevin: Okay. Okay.

Michelle: So chickpea flour. And then I use Dr. Gregor's actual recipe for the spice blend, which is a blend of nutritional yeast, onion powder, parsley, basil, thyme, garlic, dry mustard, paprika, turmeric, celery seeds. You can actually just make this spice blend ahead of time and keep it in the pantry.

Kevin: Okay.

Michelle: And then, but yeah, similar thing. You make the batter, you coat them in the batter, and then you cook them, and then you put them in the sauce, and then you cook them again.

Kevin: Yeah.

Michelle: But very, very similar. But yeah, I'm excited to try yours. My husband really loves things that are very, very spicy. He'd probably really enjoy your recipe. And I would. I mean, you know, me. I love putting panko on everything.

Kevin: So that sounds amazing. And I'm actually thinking also, if you don't have sambal ulek, another really easy substitution would be sriracha.

Michelle: Yeah.

Kevin: Because that has a very similar flavor profile, and it would be tasty.

Michelle: Yeah, exactly. And you know, you can put on the buffalo, depending upon your preference for heat. That's one of the things you can do. It's like, in addition to the spice blend sauce that you can just put extra sriracha or whatever to your taste. Exactly.

Kevin: If you want.

Michelle: Or whatever homemade pooch that you have.

Kevin: Exactly. Yeah. Yeah. You never know. Yeah. Yeah. Yeah. Exactly.

Michelle: But you know, during COVID, I did it. I did an experiment. So you've you did yours in the air fryer, you said, right?

Kevin: Yeah.

Michelle: So I am I was bored during COVID did a lot of things.

Kevin: As many of us were. Yes.

Michelle: I made the I made this recipe in two batches and I put one batch in the oven and one in the air fryer.

Kevin: Oh, wow. Interesting.

Michelle: And you know what? They turned out to be like in terms of taste, they turned out to be identical. It's just that the ones in the oven were a little bit crispier.

Kevin: Oh, crispier. Really?

Michelle: Just a little bit crispier, just because because they just got more exposed. Like, you know how the air fryer kind of fries it really evenly and they do get nice and crispy. But you know how the oven just has a way of more. I don't know if it's because there was a little bit of browning or something.

Kevin: Right. Right.

Michelle: Oh, OK. But it was if I hadn't known, like if I had had these, I wouldn't have known the difference.

Kevin: Right. Oh, interesting. I might try mine in the oven then, because the one thing I don't like about my recipe is that with the air fryer, I just have a small little air fryer. I don't have one of those massive ones. So I have to do them in like two or three, like one head of broccoli ends up being minimum two batches.

Michelle: Yeah.

Kevin: Whereas in the oven, I could just throw them all on a cookie sheet and there'd be more than enough room. So I might, I might try them in the oven then. I never thought about that.

Michelle: I honestly find that there are some things that are better in the air fryer and there are some things that just make no difference. And I think it depends on what else you're cooking. Like, because if you want to use the oven for something else, then it's great that you can toss things in the air fryer. But our air fryer, you know, is a, you know, I mean, you have to clean it. It's not that, it's not that huge of a deal, but it's not any more big of a deal to clean a cookie sheet.

Kevin: No, exactly. I find I use the air fryer more from an, sort of an environmental standpoint, because heating an entire oven is, you know, a big deal. And, and, you know, you have to preheat it and blah, blah, blah. And so if you're just using it for three or four minutes or something to broil something, it's a lot of electricity or gas or whatever that you're using. Whereas the air fryer is much more, like, electrically better or, you know, energy efficient.

Michelle: And it's just, Unless you're making a whole bunch of bang, bang cauliflower.

Kevin: Well, no, exactly. Exactly. No, because I mean, for, you know, but if we're making like, you know, I often, like when we have salmon, I do salmon in the air fryer because there's just the three of us. So there's just three small salmon steaks or whatever.

Michelle: And, and you can also just put it in there and walk away.

Kevin: Exactly. And I don't have to worry.

Michelle: The air fryer turns itself off.

Kevin: Yes. No, exactly.

Michelle: Absolutely.

Kevin: So for, for stuff like that, or if I'm doing, you know, fries or something, it's just, it's just so much easier. And I just, I feel better because I'm using less electricity, blah, blah, blah.

Michelle: Well, what I, what I love about this recipe too, is that cauliflower is kind of one of those vegetables that people don't, they aren't as ready to pick them up at the grocery store or bring it home. It tends to be one of those ones that, you know, a lot of people don't know what to do with cauliflower other than steam it.

Kevin: I, I have to say, I, I hate cauliflower. I know you don't. I do, I do.

Michelle: You just told this is one of your favorite recipes.

Kevin: I know, but the, but the point is because you can't taste the cauliflower. If you gave me steamed cauliflower, I would turn my nose up at it in a second. I don't like the flavor, but the thing with something like this, or I'm sure your buffalo cauliflower, it's disguised in so much flavor and so much spice. And it's unrecognizable as gross, boring cauliflower.

Michelle: Well, I've noticed that a lot of restaurants now have some form of buffalo cauliflower or popcorn cauliflower, different things that they call it on their menus. Because I think even, even restaurants have found these to be easy to add to their menu.

Kevin: Yeah. I just went to an Indian restaurant. It's just, it's a brand new restaurant that opened up in our neighborhood maybe a month or two ago. And we just went this week just to try it out and see. And they had an amazing, it was almost like a tandoori cauliflower. It was spicier than, it was spicier than a tandoori, but it was, it was just really delicious. I don't even know what spices they use, like, but it was just really, really nicely spiced. It had a kick to it. Very, very lightly, lightly breaded. So it didn't feel like it was sopping in oil or anything.

Michelle: See, and again, you liked it. So this is a fake news that you don't like cauliflower.

Kevin: Because I couldn't taste the underlying cauliflower. That's why I liked it. Okay. Let me clarify. I hate cauliflower by itself. I hate just plain cauliflower, either raw or cooked.

Michelle: Oh, you don't like it raw either? Not even with yummy dips?

Kevin: Well, again, if I completely drown it in the dip, yeah, it's absolutely fine. But then I'm ingesting like tons of fat and gross.

Michelle: Well, not necessarily.

Kevin: Depends on the dip, I guess.

Michelle: You know, people, like, it's, it's really, really good for like to have recipes like that to incorporate more of these foods. We don't get enough cruciferous vegetables in our diet typically.

Kevin: Cruciferous vegetables?

Michelle: Cruciferous.

Kevin: It's cruciferous. Did you just say my favorite word in the whole wide world? Oh my God, you're so weird. I love that word. Cruciferous.

Michelle: Once again, listeners, I apologize for my friend.

Kevin: I think they expect that by now. But tell me about cruciferous vegetables. Excuse me, Michelle. How many times can I say the word cruciferous in this episode? That's gonna be the title of the episode. Cruciferousness.

Michelle: Oh my goodness. Okay, well, so.

Kevin: So do tell me about the cruciferous vegetables.

Michelle: Okay, so cauliflower belongs to the brassica family. You ever heard of that? Is that a word you like too?

Kevin: No, I've never heard of it, but it sounds like a brass instrument. Is it an orchestra?

Michelle: The brassica's family, basically like the mustard family, believe it or not. It belongs to the mustard family.

Kevin: Really? I had no idea.

Michelle: Along with broccoli, brussel sprouts, cabbage, kale, arugula, and they like cruciferous. It has something to do with the fact that it comes in little florets like that. And the specific pattern of their flowers is how you identify it as a cruciferous vegetable. Cruciferousness, yes. Yeah, but nutritionally, it's phytochemistry that makes these really special. There's these sulfur-rich compounds that come out when you chop or chew or lightly cook cruciferous vegetables that is largely responsible for all these incredible health effects that you don't get from any other vegetables.

Kevin: Oh, really? Oh, interesting.

Michelle: Anything that you're doing to get more brassicas, I mean, usually people are hailing broccoli and broccoli sprouts the most, but there's a lot in cauliflower too. I don't think cauliflower has quite as much sulfur compounds or sulforaphane as broccoli does, but it still has a lot. And it's linked to cancer risk reduction, like very, very strong evidence.

Kevin: Oh, really? Oh, I had no idea.

Michelle: For cancer risk reduction and other cardiometabolic protection, like most of the diseases that we have in North America are cardiometabolic diseases, right? So it lowers oxidative stress, it lowers inflammation, it improves endothelial function, which is your endothelium-like lines, all of your arteries and veins, so it's responsible for your good circulation and everything. Yeah, so people generally have lower cardiovascular mortality, lower cancer mortality when they have a lot of these compounds.

Kevin: So more bang, bang cauliflower for me.

Michelle: More bang, bang is good for your hormones and estrogen.

Kevin: Well, of course. I mean, that goes without saying. Come on, I knew that.

Michelle: Yeah, so like I said, it's got a very, very meaningful content, not quite as much as broccoli, but almost as good.

Kevin: Well, what I like about cauliflower is it's kind of a nice blank canvas. Yeah. Like that's the one thing I like about cauliflower. You can hide the flavor, but compared to like broccoli or kale.

Michelle: It's like the tofu of vegetables.

Kevin: Yeah, exactly. You can sort of do anything, and it does also stand up to cooking. It doesn't turn into complete mush too easily, so you can cook it, but it still maintains a bit of a bite to it.

Michelle: They say in terms of to get the most of the health benefits, you should be consuming it either raw or lightly steamed. I mean, you're always going to get, we kind of had this conversation on another episode. I can't remember about broccoli or potatoes. I can't remember what it was. But you can overboil things, right? And then you're going to lose nutrients.

Kevin: Hello, 1970s.

Michelle: But it's better than, if that's how you like it, because that's how you're used to eating it, it's better than not having it. Better than not having it, for sure. But you're going to get the best if you lightly steam because it's going to activate these enzymes that produce this chemical reaction to get to the sulforaphane.

Kevin: It's going to bring out the cruciferousness of it.

Michelle: The cruciferousness of it. Yes, absolutely. You know, it's unfortunate that you don't like raw. Maybe you would like my veggie platters because you know what? When the kids were younger, my kids and nieces and nephews, you know how you go to family Easter, Thanksgiving. And I was always that weird auntie that always wanted the kids to eat more vegetables instead of just gorging on candy and chips before dinner at these family things. So I would try to make vegetable platters as fun as I possibly could. And cauliflower is often the star on that plate because you can make sheep out of cauliflower. You can put them together. And then you put like a little black olive for the snout, the nose or whatever and everything. I would also cut it into little bits and make it into Santa's beard.

Kevin: You had a lot of time on your hands. I'm impressed.

Michelle: You can make them into the shape of a rabbit. You can do a lot of things with cauliflower on your veggie tray. And then you surround it with other things. It looks like your other broccoli and other green vegetables that are chopped up look like the grass. You can make little vignettes, little scenes out of vegetables. And then some fun dips on that tray. And then kids don't really care what it is. They just have fun deconstructing your cute thing. My one nephew used to always pick up whatever it was I made out of cauliflower and bite the head off because he thought that was hilarious.

Kevin: Of course. He's a big Godzilla monster biting the head off the poor little sheep.

Michelle: Yeah.

Kevin: I'd do that as a kid. Absolutely.

Michelle: Exactly. See, you just never had fun cauliflower as a kid.

Kevin: Well, exactly. That's the case. What I need to do is I need to make some cauliflower sheep. And then. You know what?

Michelle: I'll post now that we have an Instagram.

Kevin: Yes, we have an Instagram.

Michelle: I'll put a picture of my trays on the Instagram. How about that with the cauliflower?

Kevin: Okay. We can see Michelle's handiwork with vegetable. Vegetable art. And not only vegetable art, but cruciferous vegetable art.

Michelle: Cruciferous. Yeah.

Kevin: Because I'm going to use that word as much as I can.

Michelle: Yeah. Because it's going to lower your blood sugar, going to improve your metabolic health. It's good for your brain, your cognitive, your liver support. There's so many good things to love about cauliflower.

Kevin: Excellent. Well, maybe you've convinced me a little bit. At least more bang, bang cauliflower. And I'm going to try your and I want to try your buffalo wings.

Michelle: I don't know if I should say this, but maybe you just need to do more bang, bang.

Kevin: Maybe I do. Exactly. More bang, bang is the key to health and happiness after all. Stop it. Okay. So on to the dad joke, because.

Michelle: I'm going to offend somebody. I can't say that.

Kevin: Exactly. We need to end this episode now. So dad joke. Okay. Well, so this is actually a dad joke from a listener. This is from Shanti. Yay, Shanti. Who sent a dad joke and I think it's hilarious. So what do you say when a chicken is looking at a salad? What do you say when the chicken's looking at a salad? Chicken Caesar salad.

Michelle: Chicken Caesar salad. Actually, I loved how, I loved, by the way, how Shanti sent her joke in. She actually sent it to our Nutrition for Noobs email as a video.

Kevin: I know. And honestly, Shanti, she told it way better than I did. We should have just played her audio, honestly.

Michelle: Well, why didn't you, you ding dong?

Kevin: Because I'm not that organized. I'm not that organized, please. Too punchy today. I know. Okay. And then I've got a second one from my son. Okay. Because he came up with some doozies and every time he told them, he's like, wait a second, I gotta write that down. I gotta write that down. Okay. So do you want to know the longest word I can pronounce? Sure. Smile. Because it has a mile in it. And the second longest word I can pronounce is cruciferous. Okay. Oh no. So you've created a monster. I know.

Michelle: We need the hawk to pull you off stage.

Kevin: I can't believe you never knew that I love that word. Okay. So thank you, Michelle. And thank you for the recipe. I can't wait to try it. And if you listeners, you being the listeners, have any questions or recipes you want to share, you can of course reach us at n the letter for noobs at gmail.com or on Facebook at nutrition for noobs or now on Instagram at nutrition for noobs. Yay. So reach out. We're here. We love you. We love talking to you.

Michelle: I have a fun fact for you. I had a favorite word as a kid.

Kevin: What was your favorite word?

Michelle: Pistachio.

Kevin: Pistachio. That's a beautiful word.

Michelle: I used to go around singing pistachio when I learned that word.

Kevin: That is a very, very nice word.

Michelle: Pistachio.

Kevin: It does have a nice sound. It's funny how words do have sounds to them. And sometimes they just, you know.

Michelle: And food is the language of love.

Kevin: Yes. So pistachio and cruciferous are our favorite words.

Michelle: This is like Sesame Street. Today's episode is brought to you by...

Kevin: So feel free to tell us your favorite word.

Michelle: And we have been all over the place.

Kevin: Yeah, I know. This has been a crazy episode, man. Just the transcript alone is gonna be like an acid trip. Okay, so on that note, we will say, eat your greens.

Michelle: And be real.

Kevin: And don't forget, make sure those greens that you eat are cruciferous.

Michelle: With some pistachio.

Kevin: With some pistachio. Okay. This has been Nutrition for Noobs. We hope you're a bit more enlightened about how your fantastic and complicated body works with the food you put into it. If you have a question or a topic you'd like Michelle to discuss, drop us a line at n4noobs at gmail.com. That's the letter N, the number 4, N-O-O-B-S at gmail.com. If you haven't already, you can subscribe to the podcast on whatever your favorite platform might be. Also, please consider leaving a review or telling your friends. That's the best way to spread the word. We'll see you next time with another interesting topic. The views and opinions expressed on Nutrition for Noobs are those of the hosts. It is not intended to be a substitute for medical, nutritional, or health advice. Listeners should seek a personal consultation with a qualified practitioner if they have any concerns or before commencing any actions mentioned in the podcast.

Michelle: Oh my god, wow, that was insane. Okay. Turn us off.

Kevin: Yeah, exactly.