Sabrina Rudin, HEALTHY WITH A SIDE OF HAPPY: 100 Plant-Based Recipes to Feed Your Family
[0:00]Hi, this is Zibi Owens, and you're listening to Totally Book to Zibi.
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[0:45]Sabrina Rudin is the author of Healthy with the Side of Happy, 100 Plant-Based Recipes
[0:49]to Feed Your Family.
[0:51]Sabrina and I recorded this together in my office in New York City, which was really fun.
[0:56]Also, we will be doing an event at the Temple and Manual Striker Center in the fall
[1:01]on September 24th at 11 a.m. with a very special guest, which I haven't announced yet.
[1:06]So stay tuned on my Instagram and sub-stack and everywhere else so you can hear more about
[1:12]what Sabrina and I are going to be up to you together.
[1:15]Here's her bio.
[1:16]Sabrina Rudin is an entrepreneur, writer, and recipe developer in the food and wellness
[1:20]space.
[1:21]She is founder and owner of Spring Cafe Aspen, an organic and vegetarian restaurant
[1:25]concept with locations in Aspen, Colorado, and Greenwich Village.
[1:29]Since starting Spring Cafe in 2013 and becoming a mom in 2016, Sabrina has become
[1:34]a fierce and passionate advocate for raising awareness about toxins in our food and
[1:39]has built her career around educating people on how to cook, eat, and live in healthier
[1:43]ways for themselves and for the planet.
[1:46]Thank you, Sabrina, for all your work to keep all of us safe and healthy.
[1:50]Hi Sabrina!
[1:51]Hi Zibi!
[1:52]Thanks so much for coming on Total Much Vlog!
[1:55]Okay, healthy with a side of happy, 100 plant-based recipes to feed your family.
[2:01]Congratulations!
[2:02]Thank you!
[2:03]So you've always wanted to be an author.
[2:05]Totally not that.
[2:06]I've told the story on tour, but I don't think I've told them a podcast.
[2:10]No, I've always wanted to be an author, I was always a writer.
[2:13]When I grew up, I grew up in Katona, and on Saturday nights my dad, there was not much
[2:18]going on in Katona, I was also an only child and sort of a home body, like to be with
[2:23]my parents.
[2:24]And on Saturday nights my dad would take me in a border's box in Mount Kisco, the town
[2:28]over so it would have dinner at home, my mom liked to stay in, and then we would go
[2:31]to border's box.
[2:33]And we would stop at the cafe, he would let me have a vegan pastry and a hot chocolate.
[2:38]And then we would go upstairs and we would just peruse the books for about an hour.
[2:43]And I would either be in the cookbook section or the Nancy Drew section.
[2:47]And it was my favorite day of the week.
[2:50]I loved bookstores, I loved being with my dad, I loved reading.
[2:53]And I just always had a feeling when I would leave borders.
[2:56]I didn't know what kind of book, but I knew one day I'll have a book on the shelf.
[3:02]And it took 40, well now, third like 20 something years over because I was in high school,
[3:10]but here I am with the book.
[3:11]And then I was 30 years reading the book.
[3:13]Oh, you were so sweet to say that it was, it was really true.
[3:17]I mean, I've gone to you a lot of fun press, but in that room I was like, wow, I've made
[3:22]it.
[3:24]Well, it's not just a book for people listening.
[3:27]It is an absolutely gorgeous cookbook.
[3:30]It's like impost print on this top and my head was very excited about the embossant.
[3:35]It's nice and gorgeous photography and everything in here I want to eat.
[3:40]You're making me very hungry every time I look at it.
[3:42]They don't seem overly complicated to make these dressifers.
[3:46]So that was the whole point.
[3:47]Yeah, talk a little bit about the construction of the cookbook and all that.
[3:51]I wanted to write a book that that was really about the food that I ate growing up in
[3:58]the philosophy that my mom raised me on, which was really food is medicine.
[4:02]You are what you eat.
[4:04]And if you want to change how you feel and change your life, change what you're putting
[4:07]into your body.
[4:09]And I think that on the one hand, it's really amazing that the dialogue on health and
[4:13]wellness has become this huge juggernaut of an industry and we're all, you know, more aware.
[4:19]But at the same time, it's very overwhelming and it's very complicated.
[4:23]And I wanted to write a book that really reminds people you can literally eat vegetables
[4:29]and whole foods and grains and beans in a simple way that's accessible that you can prepare
[4:35]and you can feel real and good.
[4:37]So the book is a collection of breakfast, juices, smoothies, breakfast, sauces and dressing,
[4:42]salads, veggies.
[4:43]I think it challenges people to rethink about how they eat because it's not just breakfast
[4:49]lunch dinner.
[4:50]It's these exact meals and, you know, to have lunch at dinner, it has to be animal protein.
[4:55]It's a more holistic, comprehensive, but manageable, just way to eat.
[5:02]So do you really, so you don't eat any processed food?
[5:06]I mean, I ate like, I eat packaged food, but I truly don't eat, I don't eat highly processed
[5:14]food.
[5:15]And I don't eat processed food from brands that I know are not doing a service to any
[5:21]one.
[5:22]So I really, I don't eat highly processed food.
[5:23]My kids don't eat highly processed food.
[5:24]That doesn't mean that, you know, once in a while when they go out or twice the summer,
[5:29]if the ice cream truck is passing by that they don't get something, but I encourage them
[5:33]to get the frozen fruit or, you know, the, the most simple option.
[5:39]But I really do.
[5:40]I don't eat highly processed food and our snacks are the better for you options if they
[5:44]come from a bag.
[5:45]And I do feel much better that way.
[5:47]Do you have lists of better few options somewhere?
[5:50]Yes, although it's funny, I do a lot of videos on them on Instagram, but I think I'm going
[5:54]to make a chart for people that's like all my favorites with you wear snacks because
[6:00]one of my friends and that's really how social media and the book came to be is my friend
[6:06]even yesterday.
[6:07]One of my best friends who eats this way, she had to find, she's getting her kid ready
[6:11]for summer camp for the first time.
[6:14]She had a long talk with the camp and she was really shocked at the options of the camp
[6:18]was offering.
[6:19]And she's not as stringent as I am, but she hasn't awareness about food and cares about
[6:23]food.
[6:24]And she said, you know, my kid is just not going to thrive if you're giving her scooby snacks
[6:29]and leaves and really highly processed foods every single day.
[6:33]They have said then bring your own.
[6:35]And so she called me and she said like, what are your favorite veggie straws?
[6:38]What are your favorite tortilla chips?
[6:40]What are the graham crackers you like?
[6:42]And I literally send her a listen.
[6:43]This is someone who you should do a list, you should make it like an affiliate shopping
[6:47]thing.
[6:48]Wow.
[6:49]I could do that too.
[6:50]I'm just saying thank you.
[6:51]I'm starting a shock my and I tried to do that in the shock.
[6:57]Yeah.
[6:58]I will do it.
[6:59]Yeah.
[7:00]Okay.
[7:01]We're going to talk.
[7:02]Yeah.
[7:03]But I tried to do that in the book, meaning it's my favorite kitchen tools.
[7:05]When I talk about the pantry section, it's the brands that I actually really like.
[7:09]so that people had it all in one physical case.
[7:12]No, this is great.
[7:13]This is great for this stuff because when I when I say coconut yogurt, I know someone's
[7:18]going to go to the store and say, but there's 17 different coconut yogurts and I want them
[7:21]to have like the one that I think.
[7:24]Can we back up between your time at borders to now and your restaurants and everything
[7:30]else of what happened after borders and how to do end up opening restaurants first and
[7:36]when I went to college, I went to Kenyan first in Ohio for creative writing, but I somehow
[7:42]knew I was meant to be at NYU and closer to home.
[7:45]Dropped out of college for a semester after transferring and went back to NYU and really
[7:50]loved it and had a journalism professor there, a wonderful writer, I'm sure you know by
[7:56]the name of David McBride.
[7:57]No, yes, of course.
[7:58]Thank you.
[7:59]Thank you.
[8:00]I thank him in the book because he told me on the last day of his class, he said, if you
[8:02]keep writing like this, then one day you'll be published and I took 16 years from that
[8:06]class.
[8:07]When I sent my book deal, I wrote him an email and I said it turns out you were right.
[8:10]Oh my gosh.
[8:11]So I went to NYU and I had a deal with my parents that if I did run school, I could
[8:18]just, I wanted to move to ask and I teach snowboarding after college.
[8:21]I wanted that to be my job and they wouldn't, they didn't have to approve, but I didn't
[8:24]want them to like give me a really hard time not that they would.
[8:27]They're pretty supportive, but they said great, go with God, enjoy.
[8:31]And I went and that's how I met my, my now has been.
[8:35]And while I was there, I just kept was, did you teach him snowboarding?
[8:38]I tried to, he was there doing a real estate gap here.
[8:41]I tried to teach him snowboarding, but it's like couples just shouldn't teach each other.
[8:45]But that's how you said it.
[8:46]No, no, that would have been a great meet cute, but our, our, our meet cute was pretty
[8:51]good because everyone in my life and his life, when we were, you know, inevitably
[8:56]when you graduate from school and you go to a dinner party or you're with your parents
[9:00]or something and someone says, Oh, what are you doing at your college?
[9:03]I'd say I'm moving asked and I teach snowboarding and they would say, I have the best
[9:06]guy for you have to meet this guy and I'm like, what are the odds that this is really
[9:10]going to work out, but it turns out it worked out and our grandparents had been friends
[9:15]and we didn't even realize that there were a lot of strange connections.
[9:18]But while I was living in us, then I just couldn't help thinking, I'm starving, I'm active
[9:24]all day.
[9:25]It's an activity driven culture.
[9:26]There's nowhere we'll see to eat and there's nowhere to get vegetarian food.
[9:29]And I didn't want help chilling when I was coming down off the mountain and I wanted
[9:33]to breath this breed out, but not one that was just bacon and cheese and potatoes and
[9:39]non organic eggs.
[9:40]The guy was like, there's not to be something in the middle and I had this idea and
[9:43]I kept, I was inspired by a lot of places in LA or cafe, cafe gratitude and everyone
[9:49]said, Oh, that'll never work and ask and nobody wants that.
[9:52]And I have this really bad habit that when someone tells me something is impossible.
[9:56]I like to, I think we really relate on this.
[9:59]I like to take it up.
[10:00]Um, I self and try to make it work.
[10:01]I'm like, really?
[10:02]Well, exact, exact.
[10:04]I think you relate to that.
[10:05]So I spent another season before grad school
[10:09]and then inevitably after grad school
[10:12]instead of starting an out for profit,
[10:14]decided to go open a restaurant and ask them.
[10:17]And I think because we were the only work.
[10:20]We were really young.
[10:20]I was really young.
[10:21]I was 20, 27 because I had just gotten married
[10:27]when I went and did it.
[10:29]So I went on our honeymoon
[10:30]and then I literally came to our apartment for one night
[10:33]and then took off the next day to go open and ask them.
[10:35]I basically moved there for a month
[10:37]to get it off the ground.
[10:39]And then would call my dad crying.
[10:41]I'm like, what have I done?
[10:42]But that's 13 years ago.
[10:43]So it worked out.
[10:44]Oh my gosh.
[10:45]I think because we were the first of our kind,
[10:48]we were still the only of our kind there.
[10:50]And a really beautiful thing happened with the restaurant,
[10:52]which was that somehow simultaneously,
[10:55]like people love the food.
[10:57]But it really was a mission and brand
[10:59]and founder driven business.
[11:01]And so along with the restaurant taking off
[11:04]kind of the brand started building,
[11:06]like this idea of spring cafe and the ethos.
[11:09]And then I was able to build my brand alongside it.
[11:14]And that's inevitably how the book came to be.
[11:17]And you opened in New York.
[11:18]I opened in New York five and a half years ago
[11:20]at the end of COVID, which I don't highly recommend.
[11:24]It's New York is still a struggle, but we'll get there.
[11:28]We'll get there.
[11:28]Wow.
[11:29]It's hard to operate restaurants.
[11:31]But when you had the restaurant
[11:32]and asked when you weren't living in Asthma?
[11:34]I was not living our full time,
[11:35]but I didn't have kids at the time.
[11:38]So I could spend a lot of time there,
[11:40]you know, probably four months of the year broken up.
[11:42]Good.
[11:43]But I was always on this strange reverse schedule
[11:45]for my friends.
[11:46]I would go to Asthma and I would be working really hard
[11:48]and then I'd come back to New York
[11:49]and New York was my vacation.
[11:50]And I'd want to see my girlfriends
[11:52]and they'd say we're at work.
[11:53]What are you talking about?
[11:55]So it was a strange kind of inverse reality
[11:59]for a little bit, but I wouldn't change it.
[12:02]So as you built the brand,
[12:04]how much of it was like a conscious brand building thing
[12:06]and what do you think you did to differentiate your brand
[12:09]and build it versus just having it stay a restaurant?
[12:12]If I'm being honest, it wasn't so conscious in the beginning
[12:16]because I just wanted to create a vegetarian restaurant
[12:18]that people loved and I wanted to feed the community
[12:21]and host them.
[12:22]But similar to what I was saying about my friend texting me
[12:26]at the same time, I was always sharing my resources
[12:29]or my information with friends who were curious or recipes.
[12:32]And a lot of friends would say,
[12:33]you have to share this online,
[12:35]why don't you share this to an audience?
[12:37]But I never thought I'd be comfortable in front of the camera.
[12:39]I wasn't social media savvy.
[12:41]But I think what started happening was I inevitably noticed
[12:46]that because my, I was the face of the restaurant
[12:50]just de facto, right?
[12:51]So I would put myself on the Instagram making a juice
[12:54]or I was working, I was in the schedule
[12:56]when we first opened whenever I was there.
[12:59]And I would, people would come up to me and say,
[13:01]oh my God, I love your food, it changed my life.
[13:03]I love eating your restaurant.
[13:04]It's so different.
[13:06]It's such a nice community vibe and ask then.
[13:09]And I started becoming aware that, okay, wait,
[13:13]I kind of can grow my own brand here at the same time
[13:19]and I think because I've always been
[13:24]a very mission driven, very principle driven
[13:27]for better or worse, people started to understand
[13:31]that what they were eating at spring really was how I eat.
[13:35]And my whole goal with the restaurant was
[13:37]and it's the same with the book.
[13:39]I wanted anyone from any walk of life
[13:42]to feel like if they couldn't cook for themselves
[13:44]or it's three o'clock and they're starving on a Tuesday,
[13:47]they can go in and have an incredible meal.
[13:50]And because I really believe that food has the power
[13:55]to completely alter how you feel.
[13:57]And if you're hungry and you're depressed
[13:59]or like you walk into a cafe
[14:01]and you get this tiny little portion
[14:02]and you just feel like I'm not satisfied
[14:04]and then you feel bad about yourself because you want more,
[14:07]I really think that has an impact on our psyche.
[14:10]And when you're nourished and nurtured
[14:12]and you've eaten a delicious meal
[14:14]and you feel full but not heavy
[14:17]and sort of empowered to go out and take on your day
[14:21]that you can.
[14:22]And I think on the other side,
[14:24]if you are having a really hard time and you're sad
[14:26]or you're anxious and you're able to find a place
[14:28]that's really comforting and warm
[14:31]and nurturing and the food is really delicious
[14:33]and healthy, it can turn your whole day around.
[14:36]So that I think somehow people just associated me
[14:41]with that at spring.
[14:43]Like I was able to build this bridge
[14:44]between my ethos and life of that philosophy
[14:47]and then the food that people were getting in the restaurant.
[14:50]And I really liked that people trusted me,
[14:55]like they trusted what I was putting out,
[14:56]they trusted the restaurant
[14:57]and that's what I tried to build on.
[14:59]And I think that it's hard in our day and age
[15:04]to find a business that really is mission driven
[15:07]and sticks to it.
[15:08]And we were 100% organic from the beginning,
[15:11]we were cooking with avocado, oil,
[15:14]all of our pots were non-toxic.
[15:15]So I really was, I created my kitchen.
[15:18]My mom was at a good time,
[15:19]so I think I rubbed off.
[15:21]But we were able to sail that and do that
[15:25]and it wasn't usual at the time, 13 years ago,
[15:28]to have a restaurant that was saying
[15:29]Roman cooking and stainless steel
[15:31]and not using sea boils.
[15:32]Like it wasn't even the thing, no sea boils
[15:35]when I opened spring.
[15:36]So I think that was just the gift of,
[15:39]that was how I was able.
[15:41]I don't know, two or three balls.
[15:43]And are you a big, like have your friends over
[15:46]for dinner and cook all these things?
[15:47]Yes.
[15:48]I love, I would always rather have people over
[15:50]for dinner and go to a restaurant.
[15:52]Once or twice of it's a restaurant that I love,
[15:54]I love to go out.
[15:55]But if someone asks,
[15:57]and a lot of these recipes actually in college
[16:00]when I was in NYU or, you know,
[16:03]some of them were because I would feed all
[16:05]the snowboard instructors after skiing.
[16:07]Like the cover, the total stir-fry is the recipe
[16:10]I would make everyone after work every day.
[16:13]And the burrito is the original burrito
[16:15]that we started the cafe on
[16:17]because I wanted breakfast burrito when I was coming down.
[16:19]So I've always loved to cook for people.
[16:21]I've always been the person that gathers
[16:23]I would host girls, dinners in college.
[16:26]And I still do.
[16:26]I still to this day, when friends say, you know,
[16:29]ask for a plan, I always say,
[16:30]what do you want to come over and I'll cook.
[16:33]That's awesome.
[16:34]Which I love.
[16:35]And I'm like, do you want to come over?
[16:36]I'm not going to cook.
[16:38]Well, you can cook from now.
[16:40]I know.
[16:41]Or I'll cook for you.
[16:42]I'll just have you come over and you'll cook.
[16:44]Oh, my gosh.
[16:45]That's funny.
[16:46]Was the experience of producing a cookbook like this difficult?
[16:50]Like what is it like?
[16:51]Was it harder than you thought easier?
[16:54]It's, you know, of course it's hard
[16:56]because it's a lot of work and I'm a mom
[16:58]and I have 100 things going on.
[17:00]But actually, I have to give credit,
[17:04]like to my publisher and my editors.
[17:06]I had the most beautiful experience,
[17:08]my photographer and I think because,
[17:11]because I was 40 when the book came out.
[17:14]And, you know, I've been working on all of this
[17:17]for a very long time over a decade.
[17:18]I've said this before in a podcast
[17:20]and I think people really think,
[17:21]especially native social media that people and things
[17:24]are an overnight success.
[17:25]And there's been nothing overnight about my success.
[17:28]If you consider publishing a book and, you know,
[17:31]the fun process I've gotten to do for it
[17:32]or like being on this podcast with you,
[17:34]sort of the pinnacle or the outward showing
[17:38]of my quote unquote success,
[17:40]that's almost, you know, 13 full years
[17:43]from when I first open spring,
[17:45]if you think of that as the start of my career.
[17:47]So, and I think when you, when you're not an overnight success
[17:52]and you've worked really hard for a long time,
[17:54]you've built connections and relationships with people.
[17:56]And also you know who you are as a person
[17:58]and what you want to put out into the world.
[18:01]There's a joy and I don't want to say it's effortless
[18:04]but there's, there is an effortlessness about it.
[18:08]When you get to create something that you've wanted
[18:10]to create your whole life.
[18:11]And that was very much the experience I had with the book.
[18:14]I'm excited.
[18:15]I was truly, I got to wake up every day
[18:17]and say, oh my goodness, I'm writing a book.
[18:18]Oh.
[18:19]And there's a rom-dos quote I love that says,
[18:24]you know, you can do it like you're caring a great way
[18:26]or you can do it like it's part of the dance.
[18:28]And for me, I really, that's how I try to approach life
[18:32]in general, but I really tried to approach the book
[18:34]that way because it every,
[18:36]I mean, even this like I'm pinching myself.
[18:38]Oh my gosh.
[18:39]And by the way, you have the longest
[18:40]acknowledgements I've seen in a cookbook ever.
[18:43]I mean, my editor was like, okay.
[18:47]And then I just said like these are all the people.
[18:49]No, I get it.
[18:50]And I had to write to all my girlfriends
[18:52]and I still forgot a few people which was terrible
[18:54]and I'll put them in the next book.
[18:57]But I really wanted to write the people
[18:59]who had helped me get here a little love now.
[19:01]And a lot of my friends were shocked
[19:03]and they started crying because they didn't expect
[19:05]to be called out by name.
[19:06]So sweet.
[19:07]Wait, what is the next book?
[19:08]I don't know.
[19:09]Well, I definitely want to write another cookbook
[19:11]but I've always wanted, I have an idea for a novel
[19:14]and a memoir, so I don't know which one will come first.
[19:17]My agents that just center whichever one,
[19:20]I write both kind of simultaneously.
[19:23]I do really love writing non-fiction.
[19:26]I would love to try my hand at fiction
[19:28]and I have an idea for a story, but I don't know.
[19:33]I feel like non-fiction, whether cookbooks
[19:35]or memoir, just like a collection of essays
[19:37]has always been my happy place.
[19:39]But especially yesterday here in all your fiction writers,
[19:43]I was like, I should try this.
[19:45]You should try.
[19:46]I have a story.
[19:47]Yeah.
[19:48]So I might, do you know Ellie Rosen, by the way?
[19:50]I love Ellie.
[19:51]Yes.
[19:52]And I did, I did her show.
[19:54]Oh, you did.
[19:54]Pop-pop.
[19:55]Yeah.
[19:56]Okay, so I'm just gonna say she's turned.
[19:59]Yeah, I'm cooking.
[20:00]She's an amazing example of all the things.
[20:03]Yeah.
[20:04]Very cool.
[20:05]Do you have any advice to people who are in front of a
[20:10]challenge that seems hard, like starting restaurant, but
[20:13]have that do conviction that they know it's a great next
[20:15]step?
[20:16]Why?
[20:16]Why keep going?
[20:17]Why be brave for whatever people say?
[20:19]Yeah.
[20:20]Oh, I mean, I think, well, a few reasons.
[20:25]In order to do anything that you start yourself, your
[20:27]conviction and your certainty has to be loud, because
[20:30]you're never going to get everybody saying, yes, and you
[20:32]thinking this is a wonderful idea.
[20:34]Like if everybody is saying, yes, yes, yes, great idea, and
[20:37]you're thinking to yourself, this is a great idea, and
[20:39]nothing could go wrong, you're probably, I would say, maybe
[20:43]not on the right track.
[20:44]But if everybody is saying, this is a terrible idea, but
[20:48]your conviction is louder than all the nose, and you still
[20:51]want to do it, then to me, that means there's something in
[20:56]you that knows this is part of, and I don't know how
[20:59]woo-woo or spiritually are, but I'm pretty spiritual.
[21:02]Like this is part of your mission here.
[21:04]This is part of what you're meant to be doing.
[21:06]And you may fail spectacularly, but chances are, even in
[21:10]that failure, something will come, that will propel you to
[21:14]the next place you're meant to be.
[21:16]So, and I really believe that.
[21:18]Like I believe what's meant for you can't miss you.
[21:21]And I have a quote that I've been saying continuously,
[21:24]talking about the book, and I sometimes wonder, sorry, if
[21:30]it lands, and then actually at Zippy's in LA, a follower,
[21:35]who I don't know came up to me and she said, I have a
[21:37]present for you, and she gave it to me, and I opened it in
[21:39]it was a rock that she had made on Etsy with a quote on it.
[21:44]So, I feel like it's a sign that I should keep sharing this
[21:48]quote, but it says, the universe only ever has three answers.
[21:52]Yes, not yet, or I have something better in store for you.
[21:56]And that's kind of the mantra I use to keep going, because
[22:03]even if you've got to know, it's not really a no.
[22:06]It's like rejection is protection.
[22:08]It's a yes, somewhere down the line, or take this turn and
[22:11]sort of that one.
[22:13]But I think in order to create a life with meaning that you
[22:17]feel fulfilled by, that you're passionate about, you have to
[22:20]be willing to go up against the friction, and to take the
[22:25]leap, and to say, no, I know myself, and I know what's in my
[22:30]heart, and I know my life better than everyone else, saying
[22:32]it's a terrible idea.
[22:34]And like, raise to my brows, it's good to raise to my brows.
[22:38]Most people who create something really wonderful have
[22:40]raised to my brows along the way.
[22:42]So I think as long as you're doing it because you genuinely,
[22:46]truly believe in what you're putting out into the world,
[22:49]not just because you want to prove someone wrong, more because
[22:52]you want to prove what you know in your heart to be right.
[22:56]Then I don't think you can go wrong by pushing out of the
[22:59]tambial.
[22:59]Amazing.
[23:01]Plus, you can be delicious food.
[23:02]And you can eat delicious food, and you can learn to cook.
[23:05]Anything.
[23:06]You know, feel yourself.
[23:08]Awesome.
[23:09]Okay.
[23:10]Thank you so much.
[23:10]Yeah, that was so fun.
[23:12]Healthy with a side of happy.
[23:14]Thank you for having me.
[23:15]Thank you for listening to totally booked with Zibi, formerly
[23:19]moms don't have time to read books.
[23:21]If you loved the show, tell a friend, leave a review, follow me on
[23:25]Instagram at Zibi Owens, and spread the word.
[23:28]Thanks so much.
[23:29]Oh, and bye the books.