New Day New Chef

She's an Olympic champion.

She's a punk rockstar, and she's an amazing actress,

and yet they all have the same philosophy in the kitchen.

Why is that?

You're about to find out.

It's a "New Day, New Chef."

Coming up on "New Day, New Chef."

Olympic medalist Dotsie Bausch shows us what it takes

to fuel a world famous athlete

with her spectacular Superwoman bowl,

and she teaches us why we should always strip

and massage our kale.

Actress Gianna Simone gets sticky fingers

and shares her delicious recipe for these indulgent,

plant-based whole food pumpkin truffles.

Plus, today's co-host, punk rockstar

and social justice warrior Otep Shamaya,

shares her amazing plant-based journey in the music industry

and her latest deadlift successes.

Welcome to "New Day, New Chef".

Hi, I'm Jane Velez-Mitchell.

- And I'm Otep Shamaya, and this is nothing like any cooking

show you've ever seen, and this is nothing like my day job.

- You can say that again, and we've got an amazing team

of taste testers at the ready, ravenous, ready to dive

into this amazing plant-based food.

Hey.

Hey, guys, you ready?

Yeah.

All right!

- Jane, it's time for our first celebrity chef!

It is indeed.

The Olympian Dotsie Bausch.

Dotsie, you are my hero, I am so thrilled to have you here.

What are you making, and why is it one

of your favorite dishes?

- I am making the Jane Velez-Mitchell Superwoman bowl,

because you're the one that named it, I can't take credit.

- So for this amazing Superwoman bowl,

you're gonna need kale, quinoa, lentils, butternut squash,

caramelized onions, sweet corn, avocado, hemp seeds,

olive oil, salt, and lemon juice.

And the recipes for this and all the other dishes

from this season are available on our website.

All right, we'll you're a Superwoman,

so get cookin', Superwoman!

- All right, so first we're gonna massage kale

'cause I hear that's like a theme on the show.

Yes, of course.

As vegans, we massage a lot of kale.

Like every day.

Yes.

So I'm gonna take some, I don't know

if I'm saying this right, lacinato kale.

Okay, go for it.

Lacinato, lacinato.

So I don't really know how to use a knife properly,

but this is what I do at home.

So you're just gonna cut through the kale

and once you start getting down to the stems,

I like to, we don't necessarily have to do it here,

but I like to take the kale and cut on either side

of the stem 'cause the stem's a bit bitter, right?

Yeah.

The reason we're massaging it is

to take some of the bitterness out, right?

Exactly.

- We're gonna do a little olive oil and some sea salt,

but just as a tip for people at home.

I like doing that, so you take that bitterness out.

Although there's a lot of nutrients in the stems.

- Yes, and you can make soups and other things,

but for a salad, you really wanna get rid of those stems.

Yeah, okay, all right, we'll do it.

We're gonna make it the way you like it.

- Now you eat this on a regular basis, right?

- I eat pretty much bowls all day every day.

It's all I do 'cause again I mention I'm not a real chef,

so it's all I know how to do, is to layer ingredients

and nutrients and then eat them.

- I saw you on the hot new film "Game Changers"

and you described yourself as a machine.

On a plant-based diet.

On a plant-based diet.

So this turns you into a machine.

- Oh man, yes, I think athletes often times,

so that was just a little bit of olive oil

and just some sea salt.

Got it.

That's it, right?

So we're just gonna massage the kale.

And you do this for just a quick moment

and then I'm gonna add some lemon in there.

But yeah, a lot of athletes tend to talk

about macronutrients, right?

Carbs, protein, and fats ad nauseum,

over and over and over again.

And although those are important, obviously we'd die

if we didn't have all three of 'em,

I like to think about food in terms of micronutrients.

Antioxidants and vitamins and minerals

'cause those are the true work horses in my opinion

of premium repair and recovery for an athlete,

as well as just everyday people, right?

'Cause all you're ever doing is getting up and hoping

that you're gonna have some good energy so you need

to make sure that you're putting food in your body

that is repairing not only your muscular system,

but also your gut and your brain,

and just every aspect of you.

We're learning so much more about gut microbiome,

and did you know that over 90% of your serotonin is formed

in your gut?

Yes, I've heard about this.

In other words, if you eat like Dotsie does,

you're gonna feel happy because you're gonna have

huge serotonin levels and actually they have connected

feeling blue to not getting good nutrients.

So you seem like a very happy person.

Most days.

Yeah, and not to mention an Olympian.

An Olympian.

You were plant-based when you won your medal, right?

That's correct.

And what was that like for you?

Winning the medal?

- Yeah, and being plant-based at that time in a world

that isn't primarily plant-based.

- Right, right, 'cause this was awhile back

so I was a little bit older than the rest of the team

and the rest of my competitors.

I stood on the Olympic podium at 39 and a half,

which is the oldest--

Gimme a high five!

In my discipline in history.

I know how I-- - Yeah.

I knew I was gonna be like, going up to the podium,

and I didn't know if I was gonna be able

to make it up there or not, but I did,

by the power of plants.

I switched over to a fully plant-based diet

about three and a half years, and it was a big transition

for me 'cause I grew up in the South.

I grew up on barbecue and brisket and mac and cheese

and Kentucky Fried Chicken. - That's a common theme

with athletes, right?

They think they need meat to get protein,

and now it's changing.

The trend is starting to change.

Exactly, right, right.

Well, let's start to build this bowl.

So gimme the trough over there,

Okay.

- 'cause I'm gonna build a bowl and then we're gonna make

the sauce on top.

Okay.

- At the bottom of this bowl, we're just gonna start

with some grain.

You can really use any grain you want.

I'm gonna use quinoa for this.

So we're just gonna start with some grain,

this amazing protein of quinoa.

On top of that, did I mention

that this is 30 grams of protein?

I have no idea why it's such a large bowl

that we're putting this in.

So this is probably gonna have 90 grams of protein,

because I have to put a lot in here to--

- People often ask people who are plant-based,

Where do you get your protein?

Right here!

And now you're adding lentils,

which is also packed with protein.

- Lentils are the world's most perfect food, in my opinion.

Yeah, yeah.

- They're so satiating, and they're also the only food

that has a zero insulin spike.

- Oooooh! - Oh!

- So most legumes have very low insulin spike,

but lentils have absolutely zero.

So you eat a couple lentils, you're not hungry

for three or four hours.

Tell us about Switch for Good.

- Switch for Good is my non-profit organization,

and it started beginning of the year in 2018

when I was just fed up and tired of the constant pushing

of milk on athletes and so Switch for Good put

on a commercial on the closing ceremonies

of the Olympic Games in 2018 with six vegan Olympians

that said we do not need animal foods to win medals,

and after that, the organization was born.

All right, so we've got our quinoa, we've got our greens,

we've got our lentils, which is basically the base

of any bowl that I'll made.

I'll do any kind of grain, and then any kind of green,

and then all sorts of different legumes on top.

So then now we're gonna try to make it pretty,

but I'm not sure if I'll be successful, but I'm gonna try.

So we're gonna do like

four quadrants here, right? - Go for it!