Ep. 101: PLANTSTRONG Snackables - Which Plant-Based Milk is Best?
PLANTSTRONG Podcast
Rip Esselstyn
4.8 • 2.3K Ratings
🗓️ 3 August 2021
⏱️ 56 minutes
🧾️ Download transcript
Summary
Welcome to Episode Four of our new PLANTSTRONG Snackables podcast series, a bite-sized podcast where host, Rip Esselstyn, and co-host, Jess Hegarty, dish on all things plants!
Jessica leads product innovation for the PlantStrong food line and, together with Rip, they provide a peek behind the curtain on plant-based food headlines, market research, ingredients, and cooking inspiration. Plus, you'll always walk away with a recipe or two to share with your friends and family.
In Episode 4, Rip and Jess talk about all things plant-based milk - their tremendous growth, the challenges they face, and tips for how to choose from the incredible variety of options in your local grocery store.
We wrap up with a simple demonstration of how to make truly whole food, plant-based milk (no filtering or straining required!)
In this episode, we cut the confusion and help you discover:
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The most environmentally friendly plant-based milk
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The healthiest plant-based milk
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The tastiest plant-based milk on the shelves
More Tasty Bites from Today's Episode:
00:00-06:30 Welcome from Rip and Jess - Rip’s current favorite foods (can you say “peaches and creme sweet corn?")
06:30-53:20 An In-depth Dive into Plant-Based Milk Varieties
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Education on plant-based milk politics, headlines, finance, and chemistry (yes, chemistry!)
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Discussions on the most environmentally friendly, healthiest, and tastiest milk in the market
53:20-58:40 Jessica’s Recipe and Demo on a creamy pumpkin and hempseed milk - perfect for cereals
Additional Episode Resources
Homemade Plant-Based Milk Recipes
For all PLANTSTRONG Resources, visit plantstrong.com
Transcript
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| 0:00.0 | Welcome to another Plan Strong snackables episode with my co-host and head of product innovation |
| 0:11.0 | for Plan Strong Foods, Jessica Heggardy. |
| 0:14.8 | She truly is the healthy ingredient heroin. |
| 0:18.7 | Today we're going to change things up a bit. |
| 0:20.8 | I'm a snackables podcast, giving you little bites on plant-based politics, finance, and |
| 0:28.5 | chemistry. |
| 0:29.6 | Yes, chemistry. |
| 0:31.8 | In this episode, Jess and I will be discussing all things alternative milks, their tremendous |
| 0:38.4 | growth, the challenges they're facing, and tips for how to choose from the incredible |
| 0:44.3 | variety of options in your local grocery store. |
| 0:48.0 | It is beyond nutty right now. |
| 0:51.2 | Then we're going to wrap up with a simple demonstration for how you can make a truly |
| 0:56.7 | whole food, plant-based milk, no filtering or straining required. |
| 1:02.4 | Now one clarification for today's episode, we're going to talk about plant-based milk |
| 1:07.2 | options and make a few recommendations like a company called Elmhurst. |
| 1:13.3 | There's also a company called Oatly. |
| 1:16.4 | I'm sure you've heard of it. |
| 1:17.5 | It's the rage right now. |
| 1:19.4 | A Swedish oat milk brand that went public recently and is taking the world by storm. |
| 1:25.8 | Be on the lookout for one of their fat-free versions. |
| 1:30.2 | It's the only one in the assortment that is free from processed oils. |
| 1:34.8 | All right, let's dive in. |
... |
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