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PTP406 Peggy Brusseau
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In this episode of The Plant Trainers Podcast, we talk with Peggy Brusseau all about the power of a plant-based family, the 80/20 rule, and how to NOT become a white bread and jam vegan. And if you stick to the end you will hear Peggy’s secret to making a great soup every single time. Peggy’s story of how she became plant-based/vegan is unique and one we have never heard before on The Plant Trainers Podcast.

Peggy Brusseau is a food writer, cook, and committed vegan. She has written or co-written 24 books on cooking and nutrition. THE CONTENTED VEGAN is an essential guide to transitioning to a vegan lifestyle, combining mouthwatering recipes with practical, inspirational, and reassuring advice on making the switch. Peggy has been a vegan for over 30 years, raising her two sons on her recipes. She is often asked for advice by people considering changing their diet. Beautifully photographed throughout, in this book she answers all these questions and more, as well as providing over 200 delicious recipes to inspire you in the kitchen, from breakfasts and snacks, through to easy midweek suppers and celebration feasts. Originally from Minneapolis, she is now based in London in the UK. 

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In this episode we discuss: 

  • Finding plant-based/vegan
  • Milking a cow
  • 80/20 Rule
  • White bread and jam vegan?
  • Favorite easy recipes
  • Tips for getting the most nutrients from your food
  • The Secret to the BEST soup

 

Links to things we mentioned:

I Am A Peaceful Goldfish by Shoshana Chaim – (Canada link)

I Am A Peaceful Goldfish by Shoshana Chaim – (USA link)

Get a signed copy of I Am A Peaceful Goldfish by Shoshana Chaim

Peggy Brusseau – Website, Instagram, Facebook

The Contented Vegan by Peggy Brusseau

Plant Trainers Amazon Storefront

Thank you to this month’s Patrons for supporting us on Patreon:

Millie Pearson

Mary Lou Fusi

Spanish Armada

Mark Jeffrey Johnson

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