Ep. 184: Camryn Clements - The Plant-Based Cajun Embraces Her Culture
PLANTSTRONG Podcast
Rip Esselstyn
4.8 • 2.3K Ratings
🗓️ 16 February 2023
⏱️ 62 minutes
🧾️ Download transcript
Summary
Bonjour, mes amis.
This week, we’re heading to the bayou to celebrate Mardi Gras with Camryn Clements, The Plant-Based Cajun!
Dan Buettner from the Blue Zones was the first to introduce us to Camryn because she’s one of the chefs featured in his new book, The Blue Zones American Kitchen.
Camryn is a busy Mom and when her young family moved from Louisiana to Texas for her husband’s medical residency, she found herself missing her cajun culture, especially being so isolated and far away from home during the pandemic.
At the same time, she and her family were also trying to improve their own health so she started taking some of her favorite cajun dishes and making them plantstrong. We’re talking about mushroom etouffee, jambalaya, tofu shrimp, red beans and rice, and even king cake. The plant-based cajun knows just the right combination of spices to kick up your taste buds and have you dancing with your friends and family.
And, with Mardi Grad right around the corner, we couldn’t think of a better time to celebrate Camryn and the authentic cajun flair she shares with her audience.
So, no matter where you are on your plantstrong journey, let’s let the good times roll, or as they say down there in Louisiana - “Laissez les bons temps rouler!"
About The Plant-Based Cajun
Camryn grew up in Lake Charles, LA with all the trappings of a true Cajun: Mom made the cuisine, Dad and her siblings studied and spoke French (very rusty at this point in life!), and her Dad played in a Cajun band that we performed in often. Her childhood was full of culture.
Her husband began his residency in Internal Medicine in 2018. At the time, he was battling fatty liver disease along with other health issues related to unhealthy eating (the Standard American Diet). They knew they needed to change, and they knew where the evidence pointed: the plant-based diet.
The plant-based Cajun was born!
Episode Resources
The Plant-Based Cajun Instagram: @theplantbasedcajun
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Transcript
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| 0:00.0 | If you're at all like me, there's times when you just need a break from the kitchen, |
| 0:04.4 | from the meal prep, the chopping, doing the dishes, and this is exactly why we created |
| 0:12.6 | the plant-strong, reddit-eat, chillies, and stews. |
| 0:16.0 | These are an absolute life saver when you're in a big old hurry, but you want something |
| 0:20.8 | that's both satiating and satisfying. |
| 0:23.8 | I would encourage you to check out our all-new split-p and vegetable stew or our classic |
| 0:29.6 | firehouse chili, our exotic Thai carrot chickpea stew, our stomach-soothing Indian lentil |
| 0:37.2 | stew, and our zesty creamy white bean chili. |
| 0:40.9 | All of these are shelf-stable and can be ready to eat in just 90 seconds. |
| 0:45.8 | They are literally your best friend and best defense against feeling hungry and wanting |
| 0:52.6 | something fast and wholesome to fuel your right back to where you want to be. |
| 0:57.3 | Check them out at planstrongfoods.com. |
| 1:01.1 | Like everyone's doing a curry. |
| 1:03.1 | Like everyone's doing a lentil loaf. |
| 1:05.6 | Everyone's doing some kind of like super stew. |
| 1:08.6 | Like that's nothing original. |
| 1:10.8 | Like in who's going to trust me, some random lady, to give them a good curry recipe. |
| 1:18.8 | Like that's not my culture. |
| 1:19.8 | And then it was like, I was like, oh my gosh, my culture, like Cameron, hello. |
| 1:28.7 | You know Cajun culture, you know Cajun food, you know how to cook it. |
| 1:35.3 | And so why don't you like offer something different in this space? |
| 1:40.8 | I'm Rapace Lichten and welcome to the planstrong podcast. |
... |
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