Linda Phan Scott stands 5'1" tall, only slightly taller than her newest obsession, a hydroponic planter bursting with salad greens, superfoods for her and her famous husband, Drew Scott, co-star of HGTV's Property Brothers. In addition to growingtheir LA rooftop garden, the couple is working on getting pregnantperhaps even with twins, since identical twins obviously run in the family.
And while shes not eating for two just yet, Linda embraces a plant-based diet to maximize nutrients andminimize her impact on the planet,avalue system adopted early in life.
Born on Earth Day, 1985, Linda is the daughter of Vietnamese Buddhist parents who had fled Vietnam six years earlier, eventually settling in Canada,where they raised five children. The 6-year-old Linda used her allowanceto buy a tiny square book, Ways to Love Mother Earth which sparked her earliest conservation efforts. I still hesitate to take baths because it uses more water than a short shower! In lieu of gifts for the couplesItalian wedding, guests contributed to the We.orgcharityand provided clean water to 50,000 people for life..
As the creative director of the Scott brother's media company, Linda collaborates with Drew on multiple projects, including the launch of their podcast,At Home with Linda and Drew Scott. Recently, the couple joined the board of the Environmental Media Association, where entertainment thought leaders promote climate causes.
Linda shared her favoriteveganrecipes and what'sin her pantry and her pocketbook,to stay healthy and energizedall day long.
LPS:Yes! Its called FarmStand by Lettuce Grow and its amazing. Drew set it up. Its the 24-seedling stand you get to pick all of your seedlings. Were able to grow fresh greens right on our upstairs patio: All-Star Lettuce, Astro Arugula, Koji Tatsoi, Li Ren Bok Choy, and Blue Wind Broccoli plus herbs: basil, thyme, cilantro, parsley, and mint.It's amazing!
LPS: Yes! When it comes down to it, I guess you dont realize that it takeswork. I think we didnt realize that once you slow down and say OK, now were ready, and it doesnt happen immediately, you think Oh, this is weird, maybe we shouldve started earlier but thats just me. Drew is like When it happens, it happens!
LPS: I never enjoyed eating meat.I definitely never enjoyed cooking it! Id get so grossed out just touching it. The only reason I ever ate meat was because I thought I needed the protein. I dont miss it at all and I no longer feel sluggish after meals. Also, I realized that my cravings for any meat dishes were all just nostalgic: like wanting to eat a hot dog at a ball game or wings at a party.
LPS: Drew is always researching better ways to improve our nutrition and energy. He watched The Game Changers and that was it! He used to be a personal trainer and studied kinesiology, so it was eye-opening for him. I havent watched it, I didnt need to be convinced.
Q. Have you noticed any physical changes since adopting a plant-based diet?
LPS: I think the biggest thing is not noticing how I feel. Its like when a room is a right temperature, you dont notice it. Its only when its super hot or super cold that you notice it. Its like that with how I feel now, I just dont notice it. I feel good. Eating a meal doesnt take a toll on my energy.
LPS: Yes! I found out in, I think it was 2015, that I had hypothyroidism. I was on a cruise and my neck looked swollen. The doctor on board said it was a goiter! When I got back home, my doctor did a bunch of blood tests. A year prior Id been experiencing symptoms: Shakiness, my body temperature was off, my vision was strained. I thought maybe I needed more sleep or was stressed, or it was due to recently going off of birth control pills. But it was hypothyroidism.
I took medication for 2.5 years and it leveled off. But then we were traveling, and I couldnt get back home to get my prescription refilled, so I tried going without it and just eating better. And that worked! So Ive been off thyroid medication for 2.5 years and just treating it with my diet. I do have it monitored every 6 months.
LPS: Yes. Im always learning more about it. And I forget what can I eat, what cant I eat.
LPS: There are some things I do limit. Some doctors say that it doesnt matter what you eat and I think thats bull. Sources are contradictory. Some sources say I shouldnt have goitrogens like cauliflower, spinach, kale. But because I know theres such good stuff in those foods, I just limit the serving sizes when I do eat them.
LPS: I used to break out in acne after eating ice cream, cheese or butter.The straight dairy. My skin has cleared up a lot since giving up dairy.
LPS: Its more of a juice than a smoothie: Apple, beet, turmeric, ginger, lemon, mint.
LPS:Im usually not hungry in the morning, so l just have green tea. Otherwise, I make a super simple Mason Jar Breaky. I put chia seeds, oat milk, hemp seeds, cinnamon, walnuts in a big mason jar, shake it up, and then top it off with fresh fruit and coconut flakes.
LPS: I make us grilled cheese sandwiches and a smoothie.
Its just two slices of Ezekiel bread, buttered on both sides with Miyokos butter, Chao cheese slices, and thin slices of Fuji apples, for an extra crunch. I make it in a cast-iron pan that my sister gave me its my favorite pan!
The smoothie is: dates, avocado, banana, hemp seeds, oat milk
LPS: I just do it because Justin, hes our chiropractor, Dr. Justin Tan, said it was good for me so Ive been using them. They don't have a strong flavor, so you can add them to anything.
LPS: Celery sticks with sunflower butter
LPS: Nuts and granola. I use a silicone Stasher pouch, throw a few Brazil nuts in, just a few, because theyre massive, and walnuts, granola, and dates. I always have snacks with me.
Theres a stand at the farmers market here on Larchmont that has our favorite granola. Its grain-free granola from Noras Food Co. It has coconut, almonds, pumpkin seeds, pecans, dried currants, walnuts, Himalayan salt.
LPS: I have a rotation of favorite LA restaurants that we frequent under normal circumstances. Weve been ordering in from some of them since the COVID sheltering started.
LPS: I have four:
LPS: I love making a simple Chick Pea Pasta with Banza Chickpea pasta, its the one in the orange box, marinara sauce from Eataly, garlic and fresh basil from our Farmstand planter.
If I have a bit more time, I make a Lentil Shepards Pie. Its so easy and hearty!
I make Shepards pie into little tarts using a tart mold. I start with Wholly Wholesome Pie dough, with a thick layer of mashed potatoes using Earth Balance Vegan Butter, and add peas, carrots, corn, cooked lentils, parsley, nutritional yeast, salt, pepper, garlic.
I also make a similar Vegetable Pot Pie without the layer of mashed potatoes. Ill send you the recipe, but I dont have measurements because I make it up as I go. Here is the recipe.
Preheat Oven to 425 F.
For the Filling: Make the filling as though youre making a really hearty, thick stew. Add to a stockpot: lentils, mung beans, Zoup! brand veggie broth, frozen root veggies: parsnips, sweet potatoes, carrots, red onions, mushrooms, salt and black pepper, turmeric, tiny bit of cayenne, rosemary, thyme. Bring all the veggies in the broth to a boil and simmer until just cooked through but not mushy, since itll cook further in the oven. I add nutritional yeast to thicken the filling you dont want it to be watery.
For the Pie top: Whether you are using a pie plate for your pot pie, or multiple small ramekin dishes, which is what I do, roll out the pie top dough to the appropriate size and add vent holes. I use the brand Wholly Wholesome Pie Dough.
Once the filling has cooked, scoop some filling into each dish. Cover with pie top. Pop into the oven for 15 minutes. Check on it periodically to ensure it doesnt burn. I think I waited two minutes too long - we were in the middle of an intense game night, haha. Enjoy!!! Warning, contents are super hot!
I love cooking with friends! Im not a formal-dinner-type person. I like hosting to be casual where cooking together is the best part of the night. I love it when dinners last several hours!
LPS: It depends on the theme of the night! I love making soup and garlic bread. Butternut squash soup is my fave. Butternut squash anything, really! I like cozy, comfort food all year round.
LPS: I put peeled, cubed butternut squash in a stockpot, with plain oat milk or plain almond milk to cover. Sprinkle in nutmeg, pine nuts, sage, and bring to a simmer, cooking until the squash is tender. Then I pour it by batches into a blender and blend until smooth. I sprinkle on Vegan Bacon bits (Tofurkey Smoky Maple Bacon) and pine nuts.
LPS:Im obsessed with Watermelon and Beet Salad, which is just shards of ripe watermelon and slices of fresh beets, sprinkled with mint or basil, crushed hazelnuts, and balsamic vinegar. Helloooo, summer! Ive tried using the fancy, flavored vinegar, because they look so pretty and enticing at the farmers market, but I prefer the flavor of just regular balsamic vinegar.
LPS:I love buffet-style meals so everyone can help themselves to whatever they want! My go-to menu includes vegan mac and cheese, salad, tempura cauliflower, and popovers.
Cook Banza chickpea elbow pasta according to directions on box. In a frying pan, saut onions, garlic, mushrooms in a little olive oil and set aside. In a large casserole dish, I add the cooked pasta, and toss with the sauted vegetables, Daiya Vegan Mozzarella Cheese, Sesame Tahini, nutritional yeast, nutmeg, salt, pepper and crushed walnuts. Toss together and bake at 350 for 15-20 minutes until warm.
Salad: I use whatever lettuces and greens I have on hand, chopped up tomatoes, olive oil, lemon, balsamic vinaigrette, pepper, and either almonds or pine nuts.
Tempura Cauliflower: Ive only made it twice, I was trying to copy Blue Ribbon Sushi Grills Tempura Cauliflower, but mine wasnt as crunchy because the recipe Id found called for 2 of oil in the frying pan, and I didnt want to do that! I use fresh cauliflower florets coated in olive oil and dip them in a dry mix of gluten-free flour, arrowroot flour, nutritional yeast, turmeric, salt, pepper, green onions, cayenne, garlic powder. Then I saut them in a little olive oil in my cast iron skillet.
LPS: Capers! I put them on everything: salad, pasta, even garlic toast. I love pickles, so it tastes like mini pickles.
LPS: The podcast delves into "home" beyond physical construction and examines the softer, emotional aspects of the home: The values and relationships that make up the foundation of a home. From living well to giving back to careers and relationships, we really believe that everything starts at home.
LPS: Going toward a plant-based diet gives us the opportunity to have a better relationship with our larger shared home, the planet. We're always are thinking about the micro-home of our houses, and how it impacts the larger macro home of our planet.
LPS: I LOVE to eat. It is my favorite way to socialize! But I also love to be active. Im not great at keeping a strict exercise schedule and I dont like going to gyms. I love doing yoga, pilates or dance classes, though. If I can make it fun, then it doesnt seem like a chore. My go-to to break a sweat is The Fitness Marshall dance videos!
LPS: Food makes my soul dance!
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Linda Phan Scott Shares Her Plant-Based Diet and Tries for a Baby - The Beet
