Kathy and David Go Plant Based Together (video chat) + Plant Based Borscht (oil free)

June 1, 2019 / Molly Patrick /

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Dirty couple Kathy and David Wouters went from eating the Standard American Diet to fueling with nothing but whole plant foods, and their transformation has been amazing. I love seeing couples going plant based together because it doesn’t happen often, and it makes the process so much easier. I really enjoyed our chat and I know they will inspire other couples to start their journey with plants.


Here’s a note from Kathy before we get started:

Our story starts as a modern day romance – we met through an online motorcycle forum, fell in love, said “I do”, and we still do almost eight years later.

I (Kathy) have had ups and downs in my life and my weight has reflected it. I’ve always been really negative towards myself, and after my 14 year old son committed suicide in 2006, it only got worse. I never allowed myself to feel any happiness because I didn’t feel I deserved it. I gave up on myself and treated my body and mind like an enemy. David’s weight fluctuated a little, but it was steadily increasing the older he got. He didn’t care about his weight, and ate whatever he wanted in the typical SAD (Standard American Diet) way.

When we got married, my love of cooking heavy, cheesy, meaty, calorie and fat dense foods didn’t help either of our waistlines. Eight years of indulging in my cooking and eating fast food several times a week got the better of us, and we were extremely unfit, overweight and needing a drastic change before something bad happened to our health.

I knew the way we were eating was unhealthy, and when I was home alone one day, I watched Forks Over Knives, and it was like a veil was lifted. Thankfully, David watched it with me the next weekend, and it was our “ah-ha” moment. We were doing everything wrong, and our lives needed to change. And oh boy, did they ever!

I was completely committed from that moment; David had meat a few more times. We watched a couple more documentaries, and he was on board within a week. We started the Clean Food Dirty Girl Meal Plans in January of 2019 and haven’t looked back.

Since then, we haven’t had any meat, dairy or oil and our health has improved significantly. My blood pressure and cholesterol levels were high before I started this, and after three months, they were within a normal range. Some people say we should ‘cheat’ and live a little, but honestly, I want to live A LOT. We eat beautiful, vibrant, delicious food and NEVER feel deprived! We’re healthy, we’re active, and finally, for once in my life I can say that I’m happy.

-Kathy 

Enjoy our chat!

Before plant based:

Kathy & David before going plant based together.

After plant based:

Kathy & David before going plant based together compared to now.
David & Kathy after 10 months of being plant based together.
Kathy in a before and now picture wearing the same shirt.

Kathy and David, I am so very happy for you both. Thank you for helping others on their plant based journey by sharing part of yours. I adore you two!

Did you and your partner go plant based together or do you want your partner to go plant based with you? Talk to us in the comments below!

Plant Based Borscht (Beet Soup)

Makes 6 cups
Author: Molly Patrick of Clean Food Dirty Girl

Ingredients

Instant Pot Ingredients

  • 2 cups diced beets (250 g / no need to peel)
  • 2 cups diced carrots (250 g / no need to peel)
  • 1 cup diced red onion (130 g)
  • 1 tablespoon minced garlic cloves
  • 3 cups low-sodium vegetable broth (705 ml)
  • 1 cup chopped red cabbage (120 g)
  • 2 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper (about 10 turns)
  • 1 bay leaf
  • 1/3 cup sauerkraut (45 g / do not include sauerkraut brine)
  • 1/4 cup chopped fresh dill (10 g)

Stovetop Ingredients

  • 2 cups diced beets (250 g / no need to peel)
  • 2 cups diced carrots (250 g/ no need to peel)
  • 1 cup diced red onion (130 g)
  • 1 tablespoon minced garlic cloves
  • 3 cups low-sodium vegetable broth (705 ml)
  • 1 1/2 cups water (355 ml)
  • 1 cup chopped red cabbage (120 g)
  • 2 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper (about 10 turns)
  • 1 bay leaf
  • 1/3 cup sauerkraut (45 g / do not include sauerkraut brine)
  • 1/4 cup chopped fresh dill (10 g)

Instructions

Instant Pot Instructions

  • Press the saute button on your Instant Pot (IP) and allow the inner pot to heat up for 2 minutes. Add the beets, carrots, onion and garlic and saute for 3 minutes, stirring frequently and adding a splash of water if it begins to stick.
  • Turn off the IP and add the broth, cabbage, tomato paste, vinegar, lemon juice, salt, pepper and bay leaf. Stir to combine, scraping up any stuck bits from the bottom of the pot. Lock the lid into place, making sure the nozzle is in the sealing position.
  • Set the timer for 10 minutes on Manual (or Pressure Cooking) mode. When the timer goes off, use the natural release method for 5 – 10 minutes, then manually release any remaining pressure. 
  • Remove the lid, discard the bay leaf, and stir in the sauerkraut and dill. Tip: Use a fork to lift the sauerkraut out of the jar and into your measuring cup.
  • Serve warm and add a dollop of plant based sour cream on top (link to a yummy recipe below). 

Stovetop Instructions

  • Heat a large stockpot over medium heat for 2 minutes. Add the beets, carrots, onion and garlic and saute for 10 minutes, stirring often and adding a splash of water if they stick to the pot.
  • Add the broth, water, cabbage, tomato paste, vinegar, lemon juice, salt, pepper and bay leaf and stir. Bring to a boil over high heat then reduce the heat to medium-low and place a lid on the pot at an angle. Simmer for 25 minutes, until the beets and carrots are tender. 
  • Remove from the heat, discard the bay leaf, then stir in the sauerkraut and dill. Tip: Use a fork to lift the sauerkraut out of the jar and into your measuring cup.
  • Serve warm and add a dollop of plant based sour cream on top (link to a yummy recipe below).
Three beet bulbs with the stems still attached.
Onion, beet, carrot, garlic ready for the stove.

Wishing you a happy week. May it be filled with teaming up and kicking ass!

Xo
Molly

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Written by ex-boozer, ex-smoker, Co-founder, and CEO, Molly Patrick. They will help you eat more plants while throwing perfection down the garbage disposal.

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20 Comments

  1. Tina Manley on June 1, 2019 at 11:44 am

    Tom and I have been married 52 years. I have always said that I used to think I loved to cook but I discovered that I love to eat!! Cooking for my family has always been important. Tom has had some heart problems in the last year – afib and resulting side effects from many medications. We found a holistic cardiologist who put him on a WFPB diet about a year ago. I found CFDG and signed up for the recipes. Tom had a heart ablation about 2 months ago and has been doing fine with his heart in normal rhythm since then. My blood pressure has normalized and my pre-diabetes is gone. We raise almost all of our own food. The CFDG recipes are delicious. We don’t miss meat or dairy at all. Never going back to the SAD diet!

    • Molly Patrick on June 1, 2019 at 7:08 pm

      That’s so awesome, Tina!!
      I love this – thank you for sharing.
      Sending you and Tom lots of plant powdered love!
      xo
      Molly

  2. Carole on June 1, 2019 at 12:39 pm

    Is this soup served hot or cold?

    • Molly Patrick on June 1, 2019 at 7:07 pm

      Hot! I’ve updated the recipe to make it more clear.
      Great question 🙂
      xo
      Molly

      • Sherry Rosen on June 2, 2019 at 7:49 am

        I grew up on borscht – it can be served either way!!!

  3. Becky on June 1, 2019 at 12:41 pm

    Kathy,
    Your story brought tears to my eyes. You two are beautiful souls. Thank you for sharing your heartaches and triumphs.
    PS my husband is Bulgarian so he will be the ultimate judge of this borscht recipe. I’ll check in to let you know after we make it! Looks amazing!

    • Molly Patrick on June 1, 2019 at 7:07 pm

      Please do, Becky!
      So glad you enjoyed our chat!
      xo
      Molly

  4. Brenda on June 1, 2019 at 2:55 pm

    Thank you for the visit with Molly. You both are glowing. Congratulations & thanks for Sharing

  5. Brenda Wener on June 1, 2019 at 3:36 pm

    Thank you for the visit with Molly. You both are glowing. Congratulations & thanks for Sharing

    • Molly Patrick on June 1, 2019 at 7:06 pm

      So glad you enjoyed it!
      xo
      Molly

  6. Ali Winston on June 2, 2019 at 3:58 am

    I loved the video chat! First of all you two are such an inspiration and Thank you Molly for having this venue.
    I’m 63 and have always been aware of he SAD and cruelty to animals but I spent my life gorging and yo-yo dieting anyways. Last February I started eating plant based and I love it, I feel lighter and brighter and just more conscience and aware! My pants are baggy!!!
    I’m looking forward to more posts.
    Thank you everyone!
    Ali in Massachusetts 🌿✨🌿

  7. Kimberly Boone on June 3, 2019 at 2:42 am

    We are just beginning this new lifestyle…well, I am. My husband is coming along, kicking and screaming and sneaking fast-food. I love the way I feel after 2 months and look forward to feeling even better!

  8. ANITA TATUM on June 3, 2019 at 8:30 pm

    LOVE THIS!! Great Job you two! You both Look Fricken amazing and look so much younger! =) I applaud your efforts and so happy about your lifestyle changes. Be the Inspiration for others. Thank you for the chat.
    Aloha…. Anita =)

    • Molly Patrick on June 4, 2019 at 12:18 pm

      Hi Anita!
      So glad you enjoyed it!
      MUAH!

      Molly

  9. Tina on June 4, 2019 at 8:27 am

    Very inspiring story. Thank you for sharing!
    When I was 51 & my husband 57 we decided to give up meat together (compassion + health reasons both), this was 8.5 years ago. We had met a vegan college student through my job & had a very intriguing conversation with him, & my husband had been studying Buddhism, & my health & weight were a concern (pre-diabetes, high cholesterol). We watched Food, Inc. & could not bring ourselves to watch Earthlings (both recommended by the college student) but that did it for us. I eventually gave up all animal products within 3 years, though my husband does still eat some eggs & dairy outside the house, it is rare because I do all the cooking & he’s happy to eat what I cook. Transitioning was fairly easy for me as I was never a big meat eater, & frankly had always been grossed out by most of it. My husband was a KFC/bacon/burger loving guy & I was amazed that he gave all that up in an instant! Doing this together has brought us closer together, we’ve discovered new foods we love to eat (Indian! YUM!).

  10. Melissa McCaskill on June 4, 2019 at 9:10 am

    I really think you should write a book with your weekly menus from the previous meal plans. You already have them ready, and I think a book covering 3 months would sell like hotcakes. I know I would buy it.

    • Molly Patrick on June 4, 2019 at 12:17 pm

      Maybe one day!

  11. David Wouters on June 4, 2019 at 6:07 pm

    It was an honor to be interviewed by Molly and the folks at CFDG. It is our hope that we can inspire and encourage others to either start wfpb, or stick with it. Since the interview, Kathy and I have continued our weight loss journey and loving every minute of it!

    • Molly Patrick on June 5, 2019 at 11:04 pm

      Thank you for swinging by, David!
      I loved talking with you both.
      Maybe we can do another talk next year.
      Mu love to Kathy!
      Molly

  12. David Wouters on June 6, 2019 at 9:40 pm

    We’d love to do a follow-up! This is our new life now. Name a time and we are there! Love, David and Kathy

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