Well, welcome back
okay. This is a easy very
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simple recipe and
we're gonna look at the
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ingredients for it,
it's entitled Hungarian
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Goulash. Alright
let's do it honey.
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It calls for:
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Okay. Lot of ingredients,
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lots of
ingredients in this one Curtis,
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Hungarian Goulash
and I've got everything
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here in front of
me, everything here, why
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don't you go ahead and
get our fire started so
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I can get this, okay,
olive oil, we'll begin
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with the olive oil. Get
that olive oil heated up,
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turn it down a little
bit more, up a little bit
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more baby. There you
go, and I'll probably
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turn it down a little
but more if I get that
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going, alright.
Alright, we're gonna go ahead
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and put in the olive
oil, no animal protein in
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this dish, no animal
protein, meat protein,
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I did mention in this
though the Boca Burger
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Crumbles. Yeah let's
talk about that, that
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maybe new to some of
the viewers and these
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are Boca Burger
Crumbles and they already
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come frozen, alright
and you don't need that,
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throw them out,
you know it's already
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pre-cooked as a matter
of fact and so it just a
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matter of, and you
can get this at a grocery
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store, all the major
grocery stores have it.
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Now if you don't
have access to the Boca
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Crumbles, then you
can use any kind of mock
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of ground beef or
something that's supposed
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to be a stimulation
of a ground beef in this
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particular recipe,
alright. We've got our
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fire going here
Curtis okay and I'm gonna to
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have you go ahead on
and start the onions for
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me, get the onions
going and I'm gonna to
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finish up the, I'm
gonna to go ahead and finish
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up the green peppers
tat goes in there. That's
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the big one honey, can
we, oh let me get this,
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there you go, okay, I
can work with this, a big
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spoon, a big spoon,
alright and go ahead and
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get that, once
you're finished with that,
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go ahead and put
that garlic in. Garlic,
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uh hmm, this is
what gives it a real nice
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flavor. Hungarian
Goulash, okay. Hmm hmm
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hmm. Now you did
mention about the onion
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powder and garlic
powder, yeah, as opposed
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to onion salt and
garlic salt, why don't you
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explain that
honey, right. When we talk
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about the onion and
garlic powder as we use
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the powder as verses
the onion and garlic salt
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because of the salt
content and we're trying
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to make sure we don't
have an extra amount of
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sodium in our
products when we're doing
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these different
foods on, on the Abundant
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Living show and also
here at 3ABN. Alright,
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so basically what
they'll do is you'll have the
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garlic salt or onion
salt, which is really salted
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garlic and salted
onion. Okay, because if the
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flavor is so strong,
they can really get away
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with just putting in a
little bit, so with that in
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mind, we just
wanna go with the powder.
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Okay, alright. Looking
for the powder, let's go
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ahead on in scraping
those peppers. Alright,
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this is a very pretty
dish, yes it is, do well
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Curtis very, very
attractive dish. When was
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the last time you
made this for me, can you
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remember. This is a
new, this is actually a new
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a new dish, just
coming out of our, 'cause you
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this for me, our
supplement now. oh okay,
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this is a new
one coming out of our
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supplement pack.
Okay. Alright. Gonna get
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back going and this
takes a few minutes and
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then with that I'm
gonna to go ahead and start
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pouring in this
protein dish and because you
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were talking about
protein, without the
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baloney, this is a
real good time for you to
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kind of go through,
you've got too much to
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get there, you want
to do, I'm going to go
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ahead and add my
protein in and then I'm
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gonna go ahead
and put in my spinach.
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While Curtis is showing you the
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demonstration, my
onion and garlic powder
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and then lastly my
salsa, okay alright, okay
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well you do that honey,
I'll help you, let's get
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over here. Now
again, a lot of people are
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wondering, well how
much protein do most
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people get on a
daily basis, as I mentioned
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before based on the
international studies
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around the world
they suggest that we need
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only about 25 to 35
grams of protein. Once we
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reach about 40 to 50
even 60 gram, you start
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losing calcium from
our bones and it stresses
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also the kidney. Let's
take a typical breakfast
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here and again this is
typical, now what I have
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here is two strips of
bacon, scrambled egg and
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a cup of coffee, this
is a typical breakfast for
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some people not all.
And so we're gonna put
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that breakfast right
there, so you can see it
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and the amount of
protein in that breakfast
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alone is 19 grams,
alright. Now let's go to our
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lunch, I decided to go
with a fast foods lunch
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since most people, not
a whole lot, but a lot of
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people do eat out on a
regular basis. So this is
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a meat patty, 3
ounces, a hamburger bun and
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also French fries
and a milk shake. This is
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noticed as some
people may take in, not
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everybody and again
this can be varied, but
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again this is a lunch
that we have here for a lot
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of individuals,
maybe on a daily basis.
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Now, the amount of
protein for their lunch
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is 45 grams of protein,
just for the lunch alone.
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Lets move to the
supper time, now we have
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here is a chicken,
two pieces of chicken,
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we have macaroni and
cheese, we have green
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beans and also a soft
drink. This is a supper,
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again a lot of things
can be varied here, but I
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just give you an idea
of a typical supper, that
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maybe a lot of
people may consume and in
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that amount of meal
of protein, in that meal
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you have 35 grams of
protein in the supper
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alone. Now with
that in mind for the
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breakfast, the lunch
and the supper, will you
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combine all those
grams of protein in a daily
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basis, you're
looking at over 100 grams of
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protein in these three
meals and this is typical.
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Some people may even
get more than that, so
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with that in mind
then we're really getting a
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lot of people some
three times more protein
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than a body needs.
And again, as I mentioned
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before, excess
protein is converting into our
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body fat. So, a lot
of people say well, you
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know you need protein
to build muscles, we're
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not, if that's true
with the amount of protein
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that we take in,
people who eat a nice dish
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should be all
muscular, because of the amount
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of protein they're
taking in on a daily basis.
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Right, right, so we
know that, that cannot be
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true based on basic
anatomy and physiology.
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So we do need protein
folks, but without the
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baloney. In the ham
and pork and beef etc.
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So, all these amounts
that your talking about
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right now and
early you had you've just
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finished saying about
the amount we need is a
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lot less, yes. So, if
in the event that we're
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almost storing three
to four times more, yeah
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three times more and
sometimes they get even
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a 110 grams of
protein and this is just a
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typical breakfast
lunch and supper, we can
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make changes to
this. But again the kidneys
00:07:01.83\00:07:04.86
are stressed out
and since the kidneys
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regulate sodium and
potassium. Guess what,
00:07:06.73\00:07:09.36
the blood pressure
goes up, cardiovascular,
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cholesterol,
saturated fat, increased risk of
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heart attacks and
strokes, the list goes on and
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on with this excess
amount of protein and
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it's not the best
source for the animal
00:07:20.23\00:07:21.70
kingdom. The
kingdom we want is from the
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plant kingdom and
then you have it, protein
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without the baloney.
Well as you can see that
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we got our protein
going here and yeah and
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this is flat protein,
this is a pretty, a pretty
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combination, yes it
is, we got the spinach in
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there and the bell
peppers and the garlic
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and everything and
what I'm going to do is
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I'm going to go ahead
on and put in the last
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thing, which is the
lime and garlic salsa.
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Now this is a
colorful dish too, yeah, yes it
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is, Hungarian. I've a
couple of friends that
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say. Now this is
Hungarian, so this dish
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originate in Hungary,
oh do you know. I just
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know that Curtis it's
called you just know the
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name of it,
Hungarian Goulash. Okay, when I
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was doing, working on
this recipe. I've had it,
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the recipe for a
while believe it or not, yes
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did, but just trying
to do some work with it,
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you know once
again, you know taking a
00:08:08.90\00:08:10.30
recipe and changing
it up is the name of the
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game for me. But
look at that, normally the
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Goulash, as the
Hungarian Goulash as we've
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seen in the past,
they usually have regular
00:08:18.46\00:08:20.60
tomato sauce, two
tomatoes or tomato sauce
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and we've got a
little bit of a more of a
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modern version by
adding these salsa's
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because salsa's are
the big ones out right now.
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We're gonna to put
the lid on this and we're
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going to go away
and when we come back
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you're gonna be
able to see the finished
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products. So we would like
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for you just to stay by.
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