TRANSFORM Your Life With Food: Chef Babette On Fitness At 70+, Self Love & Reinvention | Rich Roll

Rich Roll2 minutes read

Chef Babette, a 72-year-old vibrant and fit vegan chef, overcame traumas and addiction to embrace love and self-acceptance, demonstrating the power of self-love and resilience. She encourages individuals to make healthier choices, promotes plant-based eating, and emphasizes the importance of love, self-care, and understanding in transforming one's life and choices.

Insights

  • Chef Babette's journey showcases that it's never too late to start a healthy lifestyle, as she began her vegan diet and exercise routine in her 40s and opened her restaurant in her 50s.
  • The speaker emphasizes the importance of love, self-acceptance, and living in the present moment, highlighting the transformative power of embracing these principles.
  • The commitment to promoting plant-based eating and self-love resonates throughout the text, emphasizing the interconnectedness of personal well-being, dietary choices, and community health.

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Recent questions

  • How did Chef Babette start her vegan journey?

    By adopting a healthy vegan diet in her 40s.

  • What inspired Chef Babette to open her restaurant?

    A desire to share healthy plant-based options.

  • What challenges did Chef Babette face in opening her restaurant?

    Overcoming financial obstacles during a recession.

  • How did Chef Babette's personal journey influence her restaurant?

    By embodying resilience and self-love.

  • What impact did Chef Babette's restaurant have on the community?

    Fostering healthier eating habits and community bonds.

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Summary

00:00

"Vibrant 72-Year-Old Vegan Chef Inspires"

  • Chef Babette is a vegan chef and owner of the plant-based restaurant Stuff I Eat in Los Angeles, known for her unstoppable energy and movement.
  • She has been featured on TV shows like Inside Edition, The Chew, and The Steve Harvey Show, and authored the dessert cookbook "Cash In on Cashews."
  • Chef Babette started her healthy vegan diet and exercise routine in her 40s and opened her restaurant in her 50s, proving it's never too late to start.
  • At 72 years old, she is incredibly fit, radiant, and a living testament to the idea that age is just a number.
  • She began her fitness journey with one push-up a day, gradually increasing her strength and endurance.
  • Chef Babette shares her inspiring story of overcoming childhood trauma, abusive relationships, and addiction to crack cocaine.
  • She credits her current husband for introducing her to the vegan lifestyle, which has been transformative for her healing journey.
  • Despite facing immense challenges, Chef Babette chose love and self-acceptance over bitterness and regret, emphasizing the importance of being in control of one's moments.
  • Her journey of self-love and resilience has shaped her into the vibrant and unstoppable 72-year-old "hot vegan" she is today.
  • Chef Babette's story serves as a powerful reminder that embracing love and self-respect can lead to healing and transformation, no matter the past experiences.

19:27

Embracing Love: Choosing Happiness in the Now

  • The speaker recalls a moment at a church where OC Smith spoke about living in the present and making choices in the moment.
  • OC Smith's message resonated with the speaker, emphasizing the importance of love and living in the now.
  • The speaker reflects on taking control of their moments and choosing happiness, despite past struggles.
  • Belief in the Oneness of the universe and embracing diversity is highlighted as a key to the speaker's resilience.
  • The speaker acknowledges the challenge of transitioning from understanding to practicing living in the moment.
  • Despite struggles, the speaker aims to make the most of their remaining years by choosing happiness and taking responsibility for their feelings.
  • The speaker's journey towards a plant-based diet and movement led to a resurgence of vitality and energy.
  • The speaker's past diet included various foods that negatively impacted their health, leading to skin issues and digestive problems.
  • A pivotal moment for the speaker was meeting Ron Davis, who introduced them to veganism and books on reducing inflammation.
  • The speaker emphasizes the importance of taking responsibility for one's feelings and experiences, embracing love, and understanding the interconnectedness of all beings.

36:38

Promoting Plant-Based Eating in Inglewood Community

  • The speaker emphasizes the importance of maintaining a calm energy while handling food in a restaurant setting, recalling moments of conflict and the need for awareness and appreciation of human fallibility.
  • Introduces the Plant Power Meal Planner, offering access to customizable plant-based recipes and grocery delivery, aiming to support families in preparing healthy meals.
  • Offers a $20 discount on meal planner gift cards until December 15th, encouraging individuals to join in consuming plant-based meals.
  • Recounts the journey of the speaker and her husband, from dating in 1919 to opening a catering business in the late 90s and early 2000s, eventually transitioning to a plant-based restaurant in 2008.
  • Describes the challenges faced in opening the restaurant during the recession of 2008, catering to a predominantly black and brown community in Inglewood with a transitional plant-based menu.
  • Highlights the speaker's approach to educating customers about the benefits of plant-based eating, using personal anecdotes and examples to encourage healthier choices.
  • Discusses the impact of the restaurant on the Inglewood community, serving as an entry point for healthier eating habits and fostering a sense of community and accountability.
  • Reflects on the speaker's role as a healthcare practitioner, emphasizing the importance of education, follow-up care, and creating a community bond around healthy values.
  • Acknowledges the speaker's influence as a role model in promoting accessible and affordable plant-based eating, particularly in food desert communities lacking healthy options.
  • Emphasizes the speaker's commitment to offering organic, high-quality food at Stuff I.E., despite the financial challenges, to provide a healthier option for the community.

53:59

"Stuff I Eat: Plant-Based Health Inspiration"

  • Emphasizes the importance of organic and plant-based food choices, serving as a valuable resource for the community seeking health advice.
  • Describes the impact of the restaurant, Stuff I Eat, on the community during challenging times, offering guidance on health issues like asthma and dietary concerns.
  • Details the restaurant's adaptation during the COVID-19 pandemic, reducing days of operation and staff, yet maintaining a commitment to quality and cleanliness.
  • Considers expanding Stuff I Eat into a franchise, focusing on clean, plant-based options like burgers and revamped mac and cheese with a cashew sauce.
  • Highlights the role of personal example in promoting a healthy lifestyle, showcasing the owner's vitality at 72 through diet and exercise.
  • Discusses the owner's fitness routine, including early wake-up times, meticulous self-care, and dedication to workouts and restaurant preparation.
  • Reflects on the owner's approach to aging gracefully, embracing natural changes and promoting self-love and acceptance.
  • Mentions the owner's boldness in sharing body positivity through photos and calendars, inspiring others to appreciate their journey and beauty at any age.
  • Reveals the owner's simple yet fulfilling daily life, balancing work, fitness, and self-care while prioritizing positive energy and avoiding negativity.
  • Explores the owner's decision-making process, focusing on avoiding harm, maintaining simplicity, and prioritizing personal well-being and integrity.

01:10:00

"Push-up Challenge Leads to Health Journey"

  • Starting with one push-up and adding one each day, or repeating the previous day's number if unable to increase.
  • Recommending starting small in any endeavor, like push-ups, with the motto "inch by inch, life's a cinch."
  • Planning to do 72 push-ups on their birthday and inviting others to join in at a restaurant.
  • Switching from sets of 25 push-ups to sets of 10 for quicker progress due to shorter rest times.
  • Participating in two docu-series, one about their life and the other focusing on Dr. Baxter Montgomery's healing methods through diet and exercise.
  • Dr. Montgomery's practice includes a raw food restaurant where patients receive meals to improve health conditions.
  • Engaging in fasting, particularly the Master Cleanse with cayenne pepper, maple syrup, and lemon juice for health benefits.
  • Embracing intermittent fasting as a personal health strategy without relying on weighing scales.
  • Advocating for plant-based lifestyles, emphasizing self-love, self-care, and educating oneself on the benefits.
  • Criticizing Starbucks for charging extra for plant-based milk and advocating for fair treatment of customers with dietary restrictions.

01:27:57

"Self-love through mindful dietary choices"

  • Factory farming in the industrial complex is unsustainable and toxic, leading to the slaughter and torture of billions of animals annually.
  • The focus is on efficiency in using resources to quickly turn animals into food, but the waste produced is intolerable.
  • The normalization of this practice is harmful on a soul level, eroding how we view ourselves as a species.
  • Self-love involves understanding what we ingest to avoid harm, reflecting care for oneself and others.
  • The speaker emphasizes the need to question what we eat and why, highlighting the importance of self-love in making dietary choices.
  • The speaker advocates for a shift in mindset towards all life on the planet, urging individuals to consider the impact of their food choices.
  • Practical advice includes omitting animal products from one's diet and exploring vegan recipes for familiar dishes.
  • In areas with limited access to fresh food, the speaker suggests planting one's own food as a solution.
  • Encouragement is given to educate oneself on food ingredients and make informed choices, promoting self-care and respect for all life.
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