Villages Vitality: Senior Life Unscripted

Plant-Based Foods for Vibrant Living

• Mike Roth • Season 8 • Episode 18

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Plant-Based Nourishment for Seniors: Microgreens, Simple Swaps, and Leahi Health Cafe with Melissa Guilloty

Host Mike Roth opens Season 8 of the listener-supported Villages Vitality Life podcast and interviews Melissa Guilloty, manager of Leahi Health at Lake Sumter Landing, described as the only pure vegetarian restaurant there. Melissa shares how early experiences and later learning made her more intentional with food, and how becoming fully vegetarian three years ago improved her skin, mood, and energy. She emphasizes reducing overwhelm by taking simple, realistic steps—adding more greens and color rather than aiming for perfection or eliminating favorites. Melissa explains microgreens and Leahi’s partnership with the Lady Lake farm Yummy Harvest, and suggests easy additions like microgreens, nuts (including walnuts), and papaya; she also describes tofu scramble/“egg” salad and other plant-based meal ideas. They discuss popular menu items such as the Thai Crunch and a beet pokey bowl, plus online ordering, app pickup, DoorDash delivery, and the Brazilian smoothie.

00:00 Season Eight Kickoff
00:41 Meet Melissa Guilloty
01:25 Why She Went Vegetarian
02:35 Food As Feedback
02:59 Simple Steps To Health
03:37 Nourish To Flourish
04:22 Raising Plant Based Kids
05:01 Green Papaya Pasta Hack
06:16 Cafe Tips And Drinks
07:59 Alzheimers Heart Risk Tip
09:36 Microgreens Explained
11:11 Yummy Harvest Partnership
12:04 Her Plant Based Background
13:12 Advice For Seniors
14:00 Nuts Papaya Eggplant Picks
15:53 Eggplant Pizza How To
16:13 Potato Pizza Crust
16:56 Barcelona Eggplant Tapas
18:28 Tofu Breakfast Swap
21:00 Tofu Taco Meat Dinner
21:58 Cafe Favorites Explained
23:22 Ordering App Delivery
26:00 Brazilian Smoothie Breakdown
26:39 Wrap Up And Credits

New FAN MAIL features TXT & Voice Mial

Support the show

Open Forum in The Villages, Florida is Produced & Directed by Mike Roth
A new episode will be released most Fridays at 9 AM
Direct all questions and comments to mike@rothvoice.com

If you know a Villager who should appear on the show, please contact us at:  mike@rothvoice.com 

Dolores:

Welcome to Season eight of Villages Vitality Life, seniors Life unscripted. In this new season, we talk to leaders of clubs and interesting folks who live in and around The Villages. We also talk to people who have information vital to seniors. You will get perspectives of what is happening in and around The Villages, Florida, in addition. We will add more information for all seniors. We are a listener supported podcast.

Mike Roth:

This is Mike Roth on Villages Vitality, a Senior Life unscripted. I'm here today with Melissa Guilloty, and Melissa is the manager over at the LEAHI Foods in Lake Sumter. It's the only pure vegetarian restaurant in Lake Sumter. Melissa is a mom and she's a plant-based food professional. She's passionate about helping others feel better through simple, intentional food choices. She's currently deepening her understanding of nutrition and shares her journey of learning and how to listen to your body, making nourishment more approachable, realistic, and empowering for everyday life. Thanks for joining us, Melissa.

Melissa Guilloty:

Good to be here.

Mike Roth:

How did your, personal relationship with food begin to change.

Melissa Guilloty:

I think it started really early for me, even before I could even understand it. I remember going to , a school field, trip to a farm and seeing how animals were kept. And even as a kid, something about it stayed with me emotionally. I naturally wasn't a big eater after that. And later in life I saw documentaries, read books and how large scale fruit production was made. And it made me aware and more intentional about what I was eating.

Mike Roth:

So when did you decide to become a vegetarian?

Melissa Guilloty:

I decided to become a vegetarian. A full vegetarian about three years ago when my skin, the energy level was declining. I could see, I could tell, I could feel it. That something wasn't right.

Mike Roth:

And so in the past three years on a. Vegetarian based diet. Have you felt a lot better?

Melissa Guilloty:

I have. It's shown in my skin and my mood and overall, yeah, it made a big difference.

Mike Roth:

How do you personally look at the role that food plays and how we feel every day?

Melissa Guilloty:

After hearing different podcasts and reading certain books. I realized that food wasn't just about feeling full, it's, it started becoming more As feedback. As information. Essentially not just food to feel full.

Mike Roth:

What have you learned from working with people seeking better health every day?

Melissa Guilloty:

So most people are walking in a little overwhelmed because there's so much information out there. And where to start, what's really the best course of action? And there's no simple answer. It's really. What works best for you, and it starts by paying attention. So what I've learned is that people don't need perfection, they just need simple, realistic steps that feel approachable. Sometimes just helping someone swap one meal, drink more water, or even add more color to their plate, creates that momentum and confidence.

Mike Roth:

How has the phrase. Nourish to flourish influenced your perspective on nourishment and daily lifestyle.

Melissa Guilloty:

So what I really appreciate about that phrase, nourish and Tweets book, Nourish To Flourish, is that it's not just about food, it is about transformation and perspective. It shows me that nourishment affects more than the body. It can influence your energy, your habits, your mindset at the way you move through life. And seeing tweet live that message in real life made it more possible, practical, not extreme. I think it remind me of that lasting change usually happens through consistency, awareness, and not perfection.

Mike Roth:

And do you have two children? And

Melissa Guilloty:

I do,

Mike Roth:

and they're on a plant-based diet.

Melissa Guilloty:

I have a 14-year-old and a 13-year-old, and they are plant-based. I don't. Target my kids. I don't make my kids eat only plant-based food. I do incorporate it more in every dish, and I've been doing that since they were babies, and I just try to approach it in a realistic, balanced way. That way they don't feel stressful and restrict them. I want them to have a positive relationship with food, creative, nourishing, and I focus on exposing them. More. Yeah.

Mike Roth:

So what are some of your favorite plant-based dishes?

Melissa Guilloty:

I love green papaya. Green papaya. I,

Mike Roth:

I've had papaya. I don't remember it being green though.

Melissa Guilloty:

Green papaya. I kid you not, you can make noodles. I love pasta. I have an Italian background and pasta's always in my. Pantry all the time. So you take green papaya, you get it before it turns orange.

Mike Roth:

It's sweet. Oh, you so the papaya is not ripe.

Melissa Guilloty:

It's not ripe.

Mike Roth:

Okay.

Melissa Guilloty:

That's why it's a green papaya.

Mike Roth:

Yeah. I remember papayas, a orangey yellow.

Melissa Guilloty:

Yeah, that's the sweet papaya.

Mike Roth:

Yeah.

Melissa Guilloty:

Yeah. So before you get it to get sweet, you take it out, process it, and it becomes thin string, like spaghetti noodles that have no flavor whatsoever. They're really crunchy and hydrating. When you toss a sauce, you put your favorite pesto, your favorite white sauce, any sauce, it becomes that and you get a pasta plant-based easy.

Mike Roth:

Very good. Very good. Okay. Now is that kind of a dish available? It,

Melissa Guilloty:

it is. Yes.

Mike Roth:

And what is it called on the menu?

Melissa Guilloty:

On the menu? It's called The Thai Crunch.

Mike Roth:

The Thai Crunch.

Melissa Guilloty:

The Thai Crunch.

Mike Roth:

Yeah. There, there are a lot of menu options there that when I've gone into the cafe don't know what they mean.

Melissa Guilloty:

Ask me anything.

Mike Roth:

Okay. I don't have a menu in front of me. But what should people usually

Melissa Guilloty:

come in?

Mike Roth:

I've had my wife come in several times. When I'm teaching classes at in AI at the Lake Minona Rec Center and pick up lunch between the morning class and the afternoon class, you know what her biggest complaint is? What? It takes too long to get the food at your place. You're too, you guys are too busy, especially around lunchtime.

Melissa Guilloty:

That's a good problem to have.

Mike Roth:

That's a good problem. Yeah. But when you're eating a plant-based meal, what's the best thing to drink?

Melissa Guilloty:

I personally don't drink anything. There is a lot of debate between mainstream and holistic approaches to drinking, but I just really think that. The one rule everybody should follow is follow your intuition. Listen to your body because there's no one rule that fits everybody. So I personally notice myself feeling better when I just either take light sips or don't drink anything at all. And some people. Drink too much liquid during meals and may leave with them feeling bloated, uncomfortable, or even feel full without actually finishing their meal.

Mike Roth:

Yeah. Yeah. I like to have a lot of water with meals. cause you can never drink enough, almost never drink enough water.

Melissa Guilloty:

Yeah.

Mike Roth:

And I find it difficult to stop and. I have about eight ounce glass of water in between meals. So I like to have at least a full eight ounces, maybe 12 ounces of water with a meal.

Melissa Guilloty:

That is your personal your, how you found it works best for you. Yeah. And if it works, keep doing it.

Mike Roth:

Yeah. Yeah. Okay. Let's take a short break here and listen to an Alzheimer's tip from Dr. Craig Curtis.

Dr. Craig Curtis:

When we talk about the causes of heart attacks and strokes and peripheral vascular disease, we all know about things such as diabetes, smoking, and poor diet choices. Those are all called modifiable risk factors. You can change those and you can lower your risk. And then if we talk about non-modifiable risk factors, things you cannot change. There's a cholesterol that has been labeled. The ghost cholesterol.

Mike:

I've heard of good cholesterol and bad cholesterol. Now I have to worry about a ghost cholesterol. That's right. There is a cholesterol known as lipoprotein A, that cholesterol has been known about for a long time. However, scientists over the last decade have discovered that this is one of the major.

Dr. Craig Curtis:

Risk factors for heart disease, cardiovascular disease, cerebral vascular disease, such as strokes and peripheral vascular disease, such as problems in the legs. And what they've discovered is that this is a genetically linked lipoproteins. What that means is. It runs in families, and unfortunately, we've had no way to modify this.

Tyler 2:

To learn more, visit his website, CcraigCurtisMD.com, or call 3 5 2 5 0 0 5 2 5 2 to attend a free seminar.

Mike Roth:

Thank you Dr. Curtis. I'm back with Melissa. Melissa, can you explain to our listeners what the power of Microgreen is and the partnership with Yummy Harvest?

Melissa Guilloty:

So microgreens are tiny and mighty. You don't have to eat a lot of them to get a bunch of fiber, nutrition, antioxidants. You just need a little handful and they contain vitamins, minerals, fibers, antioxidants, and their easy way to add more nutrition to everyday meals without actually having to eliminate anything. You just gotta add more greens.

Mike Roth:

So when you say microgreens, what exactly are microgreens?

Melissa Guilloty:

Microgreens are the plant, I wanna say at its teenage state. Because first you plant the seed. Then it becomes a sprout. Sprout is something you can also eat, but people generally eat it. Yeah.

Mike Roth:

I like sprouts.

Melissa Guilloty:

Yeah. People generally eat the little baby sprout with the seed, the root, everything. When you harvest microgreens, they're a little bit taller. That's the teenager plant and they're packed. You don't need a whole plate of broccoli to get their nutrition. You just need a handful of micro. Broccoli micro greens. To get their power.

Mike Roth:

I've never noticed that in the supermarket.

Melissa Guilloty:

Yeah. There, it's booming now. Is it? I feel like it's becoming something people are noticing more and more. Nutrition and simple add-ons to your food that you don't have to, cook or go outta your way.

Mike Roth:

Now tell us about this partnership with Yummy Harvest. Most people have not heard of Yummy Harvest.

Melissa Guilloty:

Yummy Harvest is a farm and Lady Lake and is run by a couple. They make. They grow these microgreens in their farm and they supply it to other restaurants, including Lehi Health, some supermarkets, and they also deliver to your house. So they grow this all in your farm. They teach you how to do it too, and it's great sustainable thing to have in our fridge at the restaurant. Easy grab and go, and you can add it to your bowls, your salads, your smoothies, sandwiches without really completely changing your whole diet.

Mike Roth:

So it's more like a condiment, like mustard.

Melissa Guilloty:

More like a supplement.

Mike Roth:

A supplement.

Melissa Guilloty:

More like a supplement.

Mike Roth:

Okay. What have now your background before you got to Laihi foods what did you do in the plant-based world?

Melissa Guilloty:

I wanna say I've been a mom. And that to me was a serious health concern. I wanted to raise these kids healthy. From what I've been seeing around me. And I took plant-based and nutrition. In my home studying, reading books, podcasts, entering different mom groups and conferences in my area about healthier eating. So I've always tried to track, my kids' health and steer them away from sugary foods and kinda control. The environment around them, not so much them, because kids will be kids, but I've tried to keep ice creams away. Try to keep full fridge, full of lettuce, bananas, apples. And that's how I've been taking control of that. What do we eat? How do we eat it and feel better.

Mike Roth:

Now most of our listeners are in the senior age category.

Melissa Guilloty:

Yeah.

Mike Roth:

55, but I'll, yeah. What kind of advice in terms of plant-based eating can you give to them? Because they're probably used to a more varied diet. Meat, fish, pork, whatever.

Melissa Guilloty:

Yeah.

Mike Roth:

Even chicken.

Melissa Guilloty:

That is true. I've been in chicken before too. I, how I start my kids, I would start any, anybody Don't eliminate things you like, add things. More green things, more colorful things to your plate. Do that consistently. And over time you feel so these foods are so nutrient dense that you won't even miss the other stuff.

Mike Roth:

So we talked about microgreens. Yeah. What's the next thing that someone 60 years of age should add to their diet?

Melissa Guilloty:

I wanna say nuts. I would say seeds and nuts.

Mike Roth:

Yeah. I am a great advocate of Brazil nuts.

Melissa Guilloty:

Good. I love, they're very good for you.

Mike Roth:

Yeah, I've loved them since I was a kid and I've become a regular on Amazon. They shipped me a two pound bag,

Melissa Guilloty:

Nuts are good for you.

Mike Roth:

Now what's the difference in nutritional value, say between Brazil nuts and macadamian nuts?

Melissa Guilloty:

That's a very good question.

Mike Roth:

So the real answer is eat more nuts. Are there any particular type of nuts that you recommend or that you use in the cafe?

Melissa Guilloty:

I do recommend walnuts,

Mike Roth:

walnuts.

Melissa Guilloty:

Walnuts.

Mike Roth:

Wow.

Melissa Guilloty:

If you look at a walnut, what does it remind you of?

Mike Roth:

It's a hard shell.

Melissa Guilloty:

It's a hard shell and it has a bunch of little veins on top.

Mike Roth:

Yeah.

Melissa Guilloty:

It looks rigid. It looks like a brain.

Mike Roth:

Yeah. Get a little bit.

Melissa Guilloty:

A little bit. And you open it up and it has two atmospheres and you're like, what is this? It's a little

Mike Roth:

brain and you gotta break it again to get,

Melissa Guilloty:

yeah. So if it looks like a brain. It should be good for the brain.

Mike Roth:

Oh, you think it's good brain food?

Melissa Guilloty:

I think it's good brain food.

Mike Roth:

Okay. What's the second type of plant-based food that someone should be adding to their diets?

Melissa Guilloty:

Definitely, I wanna say papaya,

Mike Roth:

papaya,

Melissa Guilloty:

green papaya. It's very good for the digestion. And if you have indigestion or feel bloated, eat a half of a green papaya with your favorite. Dressing. Very good for you.

Mike Roth:

And what's your opinion of Eggplant?

Melissa Guilloty:

Eggplant? Very good. Very hydrating.

Mike Roth:

Very hydrating.

Melissa Guilloty:

Very hydrating. Mixed good pizza. Yeah. Yeah, I said that.

Mike Roth:

Yeah. Okay now that one you're gonna have to explain, was that on the menu at Leahi

Melissa Guilloty:

It's not on the menu at Leahi Okay. It's at the menu at my house.

Mike Roth:

Okay. It's a Melissa special.

Melissa Guilloty:

It's a Melissa special.

Mike Roth:

The, tell our listeners how to make this pizza.

Melissa Guilloty:

So you take your eggplants, slice them. Put them on,

Mike Roth:

take the skin off.

Melissa Guilloty:

I don't.

Mike Roth:

Okay.

Melissa Guilloty:

Leave the black

Mike Roth:

skin

Melissa Guilloty:

off. Leave the skin on. Cut it in thin slices like you would do potato chips. Then pour some salt on it to get it dehydrated.

Mike Roth:

Wait a minute. As thin as potato chips.

Melissa Guilloty:

As thin as potato chips. Okay. Yeah. Then you dehydrate that, so you have to throw a little bit of salt in it. To get the moisture out.

Mike Roth:

Okay.

Melissa Guilloty:

Pad it dry. Put it on your baking pan. Put all the potato, all the veggies you like. I like green onions. I like red onions, red peppers. I like chili on it too. A little bit of olive oil, mushrooms put it on about 400 degrees in your oven. For about 15, 20 minutes. You got yourself pizza?

Mike Roth:

No crushed.

Melissa Guilloty:

No crust.

Mike Roth:

Okay.

Melissa Guilloty:

Oh, you, yep. It's pretty crunchy. Once you bake it for a long time.

Mike Roth:

Yeah. I'll

Melissa Guilloty:

tell, and it's pretty good.

Mike Roth:

I'll share with you the best eggplant dish I've ever had in my life. Last summer I was in Barcelona and. I asked, I like tapas. So I asked the concierge at the hotel, where's the base best tapas place around here? And we went over, he gave us a recommendation. It looked like a bar, a neighborhood bar, but it was pretty big on the inside. And I asked the waitress, what's the best tapas dish to try? And she said The the eggplant. And I said eggplant. I wasn't expecting that but she said, you're gonna love it. If you don't love it, I'm gonna not charge you for it. So I said, I'll take it.

Melissa Guilloty:

That's a good deal.

Mike Roth:

Yeah. So she brings out this look like a big pale, I think. Okay. With lightly fried eggplants in it. Okay. That. They might, they had a little salt on 'em and they were, the whole thing was covered with a honey. Okay. I don't know what the name of the dish was, but I ate a chip. A chip, and my wife did. It was probably the best eggplant I've ever had.

Melissa Guilloty:

Was it crunchy?

Mike Roth:

It was crunchy.

Melissa Guilloty:

Oh, so good.

Mike Roth:

Oh, yeah. I couldn't believe it.

Melissa Guilloty:

Yeah. Eggplants are underrated.

Mike Roth:

Yeah. And so as we're walking out. I asked the waitress, do you sell a lot of this? And she points to the bar area, and they got these two big refrigerators with glass doors and the stack from bottom to top, pulling black eggplants. I didn't realize that when we walked in, but it was really an amazing dish. Amazing dish. Can you give our listeners another hint in a plant-based addition to their diet?

Melissa Guilloty:

Yes. Everybody likes eggs in the morning. Pretty

Mike Roth:

much. I'm okay with eggs.

Melissa Guilloty:

Pretty much

Mike Roth:

I'm okay with 'em. I don't like 'em. Like them. You

Melissa Guilloty:

don't like, okay.

Mike Roth:

I eat 'em. Scrambled eggs I'm not a big scrambled egg.

Melissa Guilloty:

Most people like a little egg in the morning,

Mike Roth:

but egg wouldn't be plant-based.

Melissa Guilloty:

But egg wouldn't be plant-based. That is correct. So we make, in the plant-based world, we don't eat eggs.

Mike Roth:

Okay.

Melissa Guilloty:

When you're vegetarian, yes. When you're vegan, you don't want any animal product, so tofu is a great substitute for protein in the morning. In place of your eggs.

Mike Roth:

Is tofu actually a protein? It's a soy product.

Melissa Guilloty:

Tofu is a protein. It's a complete protein, nine essential amino acids.

Mike Roth:

Now the nice thing about tofu. Is it Taste has no taste by itself.

Melissa Guilloty:

Yeah.

Mike Roth:

It only has the flavor of the other ingredients that you add. So what do you add in the morning with tofu?

Melissa Guilloty:

So what I like to add in the morning with tofu is a little bit of nutritional yeast that is like the cheesy aspect. The cheesy flavor for it. And it gives it color too. I also like to add green onions, dill.

Mike Roth:

Yeah. That's nice.

Melissa Guilloty:

I like to add

Mike Roth:

green onions would add a nice flavor.

Melissa Guilloty:

Turmeric for the color. Did I say turmeric?

Mike Roth:

Turmeric, yeah.

Melissa Guilloty:

Yeah. Turmeric, cumming.

Mike Roth:

Cuban

Melissa Guilloty:

smoked paprika. A little bit of chili powder, if you like. It's spicy.

Mike Roth:

Is that when you say smoked paprika, is that the same as the paprika you get from Hungary?

Melissa Guilloty:

Yes. Smoked paprika. Good. Yeah. Then you have, you can cook it hot or you can make it a cold egg salad. And then the final ingredient for my homemade egg salad and tofu scramble is vegan mayonnaise.

Mike Roth:

What's in your scrambled eggs? Which are the eggs for breakfast?

Melissa Guilloty:

In my scrambled eggs you have,

Mike Roth:

which

Melissa Guilloty:

aren't eggs with aren't, which aren't eggs.

Mike Roth:

It's tofu

Melissa Guilloty:

mixture. Mixture. It's tofu, scramble,

Mike Roth:

tofu scramble.

Melissa Guilloty:

So you have your vegan mayonnaise, the turmeric cuming, smoked paprika, a little bit of dill. I love dill and green onions. You just mix it in a bowl and you have yourself egg salad.

Mike Roth:

Yeah.

Melissa Guilloty:

Yep.

Mike Roth:

That's interesting. You should have brought some with you.

Melissa Guilloty:

I should have. I have a picture of it I have to send you. Okay. You should see my egg salad.

Mike Roth:

I'm not sure

Melissa Guilloty:

Which is not egg,

Mike Roth:

And what will you serve as a main course dish for dinner?

Melissa Guilloty:

A main course dish for dinner?

Mike Roth:

Yeah. That, that are people who are unfamiliar with a plant-based diet. Would really say is good. I've heard people saying we got a to a tofu Turkey for Thanksgiving. And that just bothered the heck outta me.

Melissa Guilloty:

I like vegan chili. I have a teacher, her name is Debbie Wadel. She's the president of the whole food plant-based club. And she taught me how to make Taco meat. Like ground beef, Takac meat, but out of tofu. And it looks and tastes amazing. It looks just like ground beef.

Mike Roth:

So how do you serve that at the cafe?

Melissa Guilloty:

We don't serve that at the cafe only sometimes we've served it before on special occasions. But yeah, it great. Makes great dinner with some chips, a little salsa on the side. Kids love it.

Mike Roth:

With guacamole.

Melissa Guilloty:

With guacamole,

Mike Roth:

yeah. Everything goes better with the guacamole.

Melissa Guilloty:

A little bit. Yeah. A little bit of lime squeeze.

Mike Roth:

Oh yeah. Good. Is there anything about the cafe that you'd like our listeners to know?

Melissa Guilloty:

I want our listeners to know that it's a safe place to come and explore new eating habits, if you wish. Yeah, it's fun.

Mike Roth:

What is the healthiest dish that you serve at the cafe?

Melissa Guilloty:

All of it is really healthy.

Mike Roth:

All of it's healthy, I'm sure.

Melissa Guilloty:

Yeah. All of it is really healthy.

Mike Roth:

Yeah. You can't get a t-bone there, but what what is the healthiest dish?

Melissa Guilloty:

Okay. For a first timer, I always recommend a beet pokey bowl. What it is steamed beets with raw onions, mock tuna. Which is made with chickpeas, celery, and onions too. Tofu just tossed with a little sou sauce, which is amino acids and sesame oil, avocado, brown rice with our homemade teriyaki sauce.

Mike Roth:

And why do you make the. The teriyaki sauce, which is such a common ingredient there at the cafe.

Melissa Guilloty:

The question was, what, how do I make it or

Mike Roth:

Why do you make it as opposed to buying commercial grade?

Melissa Guilloty:

We definitely make it because we know what goes in it. We know exactly how much of what is in it. Versus store bought ingredients, they just tell you the ingredient list. They don't tell you how much of what, essentially you're on the shadows a little bit.

Mike Roth:

So if someone wants to examine the menu from Leahi Food online, what website do they go to?

Melissa Guilloty:

They go to www.LeahiHealthTV.com

Mike Roth:

Can you spell that out? Some people didn't have a pencil or a pen in their hand.

Melissa Guilloty:

Yes. So get your pencil and paper and it's so it's www dot L-E-A-H-I-H-E-A-L-T-HTV.com.

Mike Roth:

So let's pretend someone gets that menu. Looks at it. Can they call the shop and then have a to go order made and pick it up?

Melissa Guilloty:

They can order right there on that page. Online.

Mike Roth:

You can order online.

Melissa Guilloty:

You can order online. You don't have to call, just go on the website and it clicks on the top. Order online. We also have an app now, so if you go on your app store.

Mike Roth:

Is it both for Android and iPhone,

Melissa Guilloty:

correct? Yes. Both for Android and iPhone. And you search up Leahi Health. Again? It's And it pops right up. You'll see our logo. This The Hawaiian girl.

Mike Roth:

Hawaiian Girl. Yes.

Melissa Guilloty:

And you click on download and you should be good to go

Mike Roth:

Open it up. So when they go online and pick the items that they want how much later does it take for them to

Melissa Guilloty:

about 20 minutes.

Mike Roth:

About 20 minutes, maybe.

Melissa Guilloty:

About 20 minutes.

Mike Roth:

So about the time for most people to drive from wherever they are to

Melissa Guilloty:

Yes.

Mike Roth:

Lake Sumter Landing. Yes. Find the parking spot for your car.

Melissa Guilloty:

Yes, definitely check that option out first. Saves us a lot of time, saves you a lot of time.

Mike Roth:

Can you give it a delay option? Say I, I want to pick this food up in, in an hour instead of 20 minutes.

Melissa Guilloty:

A hundred percent, yes. We have pickup or delivery till 5:00 PM. So if you place an order online before 3:00 PM you're able to pick up this at any time before five.

Mike Roth:

And how does delivery work?

Melissa Guilloty:

We are partnered with DoorDash. So you place the order online and the app immediately finds a DoorDash employee and they'll come pick it right up and deliver it.

Mike Roth:

Oh, that's very convenient.

Melissa Guilloty:

Yeah. Pretty cool.

Mike Roth:

Yeah. That's real cool. I'll probably use that the next time I teach two classes in the enrichment Center.

Melissa Guilloty:

Yeah. We're actually in the process of uploading more pictures of more food items and you're gonna be able to see everything very soon.

Mike Roth:

What was the Brazilian?

Melissa Guilloty:

The Brazilian has won the title of the Village's favorite smoothie.

Mike Roth:

Really? What's in it?

Melissa Guilloty:

Yes, there is açaí. A

Mike Roth:

what?

Melissa Guilloty:

açaí juice.

Mike Roth:

açaí

Melissa Guilloty:

It's a Brazilian fruit. Okay. Full of antioxidants.

Mike Roth:

Okay.

Melissa Guilloty:

It has blueberries.

Mike Roth:

Those are always good.

Melissa Guilloty:

Always good pineapples.

Mike Roth:

Excellent.

Melissa Guilloty:

Banana

Mike Roth:

thickening Agent.

Melissa Guilloty:

And granola. And

Mike Roth:

granola. And this is so served in the shake.

Melissa Guilloty:

Served in the shake.

Mike Roth:

Is that granola mixed in. And broken up

Melissa Guilloty:

Very much. So we have a Vitamix blendor and it blends it all the way through.

Mike Roth:

Okay. That's great. Anything else I forgot to ask you, Melissa that you want to add?

Melissa Guilloty:

I think we're pretty good.

Mike Roth:

Good.

Melissa Guilloty:

Yes.

Mike Roth:

Thanks for being on the show with us today.

Melissa Guilloty:

Thanks for having me.

Dolores:

Remember, our next episode will be released

next Friday at 9:

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