Dr. Will Bulsiewicz

10 to 12 of these 30 sources that i need for the week that's right yeah and the key there is that you just thought about it right because you thought about it and you're like okay this opens up the opportunity for me to crack open my pantry see what seeds and nuts are in there crack open my refrigerator and see like what are the options that i have that i could potentially throw into this thing right and that's how you ultimately made that happen but the other thing to bear in mind is like as you're sitting there you're talking about this dude i'm getting hungry

10 to 12 of these 30 sources that i need for the week that's right yeah and the key there is that you just thought about it right because you thought about it and you're like okay this opens up the opportunity for me to crack open my pantry see what seeds and nuts are in there crack open my refrigerator and see like what are the options that i have that i could potentially throw into this thing right and that's how you ultimately made that happen but the other thing to bear in mind is like as you're sitting there you're talking about this dude i'm getting hungry

It sounds delicious. And there's different things that have different flavor profiles. Like the pickled onions, they kind of stand out. There's nothing else that can replace that. It's highly unique and it adds a lot of great value. And also the textures. I love the idea of having the crunchiness in there so that the quinoa by itself doesn't provide that, but some of these other things do.

It sounds delicious. And there's different things that have different flavor profiles. Like the pickled onions, they kind of stand out. There's nothing else that can replace that. It's highly unique and it adds a lot of great value. And also the textures. I love the idea of having the crunchiness in there so that the quinoa by itself doesn't provide that, but some of these other things do.

It sounds delicious. And there's different things that have different flavor profiles. Like the pickled onions, they kind of stand out. There's nothing else that can replace that. It's highly unique and it adds a lot of great value. And also the textures. I love the idea of having the crunchiness in there so that the quinoa by itself doesn't provide that, but some of these other things do.

So, I mean, I think that that's a beautiful thing. Like when I think about opportunities similar to that, I think about smoothies where you can just like pull out your Vitamix and just start dropping stuff in there. Like don't miss the seeds when you're making a smoothie. Chia, flax, hemp, basil seeds, they should all go in there.

So, I mean, I think that that's a beautiful thing. Like when I think about opportunities similar to that, I think about smoothies where you can just like pull out your Vitamix and just start dropping stuff in there. Like don't miss the seeds when you're making a smoothie. Chia, flax, hemp, basil seeds, they should all go in there.

So, I mean, I think that that's a beautiful thing. Like when I think about opportunities similar to that, I think about smoothies where you can just like pull out your Vitamix and just start dropping stuff in there. Like don't miss the seeds when you're making a smoothie. Chia, flax, hemp, basil seeds, they should all go in there.

soups like what's better than like a hearty minestrone right where you could literally throw 12 or 15 different plants in there if you wanted to and the cooking of it because it's slow cooked it's very easy for your body to digest that And you're still getting tons of benefits from that. There's no loss of benefit there. And then like sauces. We're a big fan in our house.

soups like what's better than like a hearty minestrone right where you could literally throw 12 or 15 different plants in there if you wanted to and the cooking of it because it's slow cooked it's very easy for your body to digest that And you're still getting tons of benefits from that. There's no loss of benefit there. And then like sauces. We're a big fan in our house.

soups like what's better than like a hearty minestrone right where you could literally throw 12 or 15 different plants in there if you wanted to and the cooking of it because it's slow cooked it's very easy for your body to digest that And you're still getting tons of benefits from that. There's no loss of benefit there. And then like sauces. We're a big fan in our house.

We go to Costco and we get Rao's, Rao's tomato sauce. And I never thought that I would be someone enthusiastic about paying $8 to $10 a jar for sauce. But to me, it's worth it. And you set that up on the stove and then you just kind of figure out, like, what do you want to throw in there? Right. Tomato sauce by itself is nice.

We go to Costco and we get Rao's, Rao's tomato sauce. And I never thought that I would be someone enthusiastic about paying $8 to $10 a jar for sauce. But to me, it's worth it. And you set that up on the stove and then you just kind of figure out, like, what do you want to throw in there? Right. Tomato sauce by itself is nice.

We go to Costco and we get Rao's, Rao's tomato sauce. And I never thought that I would be someone enthusiastic about paying $8 to $10 a jar for sauce. But to me, it's worth it. And you set that up on the stove and then you just kind of figure out, like, what do you want to throw in there? Right. Tomato sauce by itself is nice.

Tomato sauce that basically you've thrown in six different plants, including garlic and onions, maybe some maybe some spinach, mushrooms. peppers. Like there's so many options of what you could put in that sauce and it cooks it down. It makes it delicious. It adds flavor, right? The addition is to your benefit on so many levels.

Tomato sauce that basically you've thrown in six different plants, including garlic and onions, maybe some maybe some spinach, mushrooms. peppers. Like there's so many options of what you could put in that sauce and it cooks it down. It makes it delicious. It adds flavor, right? The addition is to your benefit on so many levels.

Tomato sauce that basically you've thrown in six different plants, including garlic and onions, maybe some maybe some spinach, mushrooms. peppers. Like there's so many options of what you could put in that sauce and it cooks it down. It makes it delicious. It adds flavor, right? The addition is to your benefit on so many levels.

How are you eating that sauce? Yeah. So we'll do like in our house, we'll do an organic whole wheat pasta, but like Rio's tomato sauce is so versatile. You could throw that over anything. You could throw it over your quinoa, your white rice, your sorghum. You could throw it and you probably could throw it over your steak if you wanted to, like whatever you want. Yeah.

How are you eating that sauce? Yeah. So we'll do like in our house, we'll do an organic whole wheat pasta, but like Rio's tomato sauce is so versatile. You could throw that over anything. You could throw it over your quinoa, your white rice, your sorghum. You could throw it and you probably could throw it over your steak if you wanted to, like whatever you want. Yeah.

How are you eating that sauce? Yeah. So we'll do like in our house, we'll do an organic whole wheat pasta, but like Rio's tomato sauce is so versatile. You could throw that over anything. You could throw it over your quinoa, your white rice, your sorghum. You could throw it and you probably could throw it over your steak if you wanted to, like whatever you want. Yeah.