Power Plant: How Eating Mostly Plants Helped Me Live My Best Life

＂The Blaises open their kitchen to show you how they eat and maintain healthy habits when the TV cameras are off. Using humor and heart, Richard details how he found his path to health by moving meat to the side in favor of a more plant-centric diet...Each chapter focuses on a particular veggie or category of plant foods, from cauliflower to greens to tomatoes to whole grains, showcasing many of the diverse ways in which it can be prepared＂--

Richard Blais
Perhaps most recognizable as the winner of Bravo’s Top Chef All-Stars and currently a guest judge on Top Chef, RICHARD BLAIS is a successful chef, restaurateur, James Beard Award-nominated cookbook author and television personality. After graduating from the Culinary Institute of America, he went on to train at some of the world’s most esteemed restaurants, including The French Laundry, Daniel, Chez Panisse, and el Bulli. Blais then relocated to Atlanta where his creative approach to cooking and cuisine led to the establishment of Trail Blais, a culinary company that has consulted on, designed, and operated multiple locations of Flip Burger Boutique in the Southeast, and Juniper & Ivy and The Crack Shack restaurants in San Diego, Los Angeles and Las Vegas. Blais’s debut cookbook, Try This at Home: Recipes from My Head to Your Plate, was a finalist for a James Beard Foundation Award. Blais regularly appears as a host and judge on Food Network on programs such as Guy’s Grocery Games, Beat Bobby Flay, and Food Network Champion. He has appeared on the TODAY Show, Good Morning America, The Rachael Ray Show, Dr. Oz and Late Night with Jimmy Fallon, as well as in numerous publications including the New York Times, Wall Street Journal, Food & Wine, Bon Appétit, People, InStyle, and more. He resides in Southern California with his wife and two daughters.

Jazmin Blais
Jazmin grew up on the gulf coast of Florida and attended the University of Florida, receiving a Bachelor of Science degree in Microbiology. Further, she attended Emory University in Atlanta, Georgia completing work in a master’s program earning an advanced degree in Public Health. It was in Atlanta where Jazmin became interested in the world of food and restaurants and also met Chef Richard Blais. They married in 2006 and soon had two daughters. Along with a new family, Jazmin and Richard took their shared experience and vision to create a food and beverage consulting company. Trail Blais has consulted on culinary outlets across the country and consistently brings fun, vibrant eating establishments to varied communities. Jazmin operates as the company’s Chief Operating Officer and manages most of the day-to-day operations of the team. In her spare time, she has received certification as a yoga instructor (RYT 200) and studied Reiki healing and Mindfulness Based Stress Reduction techniques. Jazmin also enjoys volunteering in the focused areas of homelessness and food insecurity. Jazmin resides in Southern California with her family.