Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL00194B
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00:02 Now, you know talking about that Plaque Attack.
00:04 Plaque Attack. We are doing a 00:06 recipe that doesn't; you have nothing to worry 00:09 about the plaque, arteries being, okay 00:12 built up you know with plaque because, 00:14 once again we're gonna, you know be doing this 00:16 Tomato Salsa, Let's look at the actual ingredients. 00:19 Let's do it. It calls for 00:54 Okay. Tomato Salsa. And this is a good 00:55 recipe, I have a lot of salsa recipes that I like 00:59 to use and you can make your own and so 01:01 this is one of them, we got the tomatoes, 01:04 already done the four cups of tomatoes, 01:05 and what you're gonna do is you going 01:07 to cut up the green Bell Pepper. 01:09 Yeah pepper, you do that one. 01:11 But I diced, you're gonna, yeah cut up in 01:13 small pieces, let me just get this knife. 01:15 And I am going to go ahead and start on the 01:16 onion and of course we're using cilantro, 01:21 a lot of people talk about cilantro you know 01:23 in all your actual salsas, 01:25 cilantro is one of the main ingredients. 01:27 Key ingredient, okay, isn't it. 01:28 And you have to get used to it, but I love the 01:31 way it tastes, now I am going to cut this up 01:33 small pieces of it and I also like to use fresh 01:37 lime as well in this recipe. 01:39 Okay. Okay. You can tell the 01:41 difference between I guess you fortunately. 01:43 Oh yeah, oh yeah, you can definitely tell the 01:45 difference between them okay, and 01:47 you're cutting that up very fine, we're going 01:49 to put that in there and also in the salsa I would 01:51 like it to be nice and chunky as well, 01:53 okay, we're gonna serve this up with 01:55 some Tortilla Chips as well. 01:58 Baked Tortilla Chips, we're going to put in 02:00 there as well. So, it has the fat. 02:03 That's fat. That's fat. 02:04 We're trying to unclog those arteries. 02:06 I want you want to go ahead 02:07 and put that in there honey. 02:09 Okay this is going into the. 02:14 And also it's pretty, pretty, pretty. 02:17 Very colorful. Very colorful, yes it is. 02:20 Okay, I'm going to put that one over there 02:26 and I am going to put in the onions. 02:30 Here you go. 02:34 Now, I am doing the lime juice. 02:35 You will do lime for us that fresh lime, 02:38 I've already moved it around, 02:40 so they can be nice and soft and palpable. 02:43 Okay. Make sure we get all 02:45 those onions in there, 02:48 that's your favorite gadget. 02:50 Yes it is, now you have the chips, 02:51 we have the chips too. 02:53 Yeah we have chips are there, we will see that 02:54 at the end of the program and while 02:56 you're doing that I'm going to go ahead 02:58 and get the cilantro ready. Okay. 03:00 I need to put it in that nice little tight ball. 03:03 We got to have these people 03:05 unclogged this plaque right. 03:06 We got to get that plaque out of the legs, 03:08 plaque out of the coronary artery. 03:12 It's a silent danger just sitting there. 03:14 Yeah, yeah, a lot of them don't even know 03:16 its there, so, okay. 03:21 Now, you got that all done, 'cause you make 03:22 sure that you got all the juice, all the juice. 03:27 Let me just go ahead and take that, 03:28 oh you smell like, that makes me smell 03:29 wonderful. Okay yeah, you just cut that, 03:31 let me just go ahead on, and move this forward 03:33 alright, let me that's going to go in last, 03:36 let's go ahead on and move these tomatoes 03:38 around and that I want you go ahead on put 03:40 that cilantro in there for me, 03:42 go ahead and move that in. 03:46 And this is in your cookbook. 03:49 Yes, this is in the cookbook, 03:50 I have salsa black thing salsa, avocado salsa. 03:55 How about cantaloupe and cherry tomatoes, 03:58 it makes the excellent one. Cantaloupe. 03:59 Yes, right. That's right, you remembered that. 04:01 Yeah. Okay. Alright, now we're 04:03 gonna put in the banana peppers. 04:05 Banana peppers look how pretty that is. 04:08 A nice colorful dish, yes, alright and 04:13 you stir up the ingredients over there. 04:15 We have over here also the oregano and we also 04:18 have a little bit salt, we're going to put in 04:21 and we also have the fructose, 04:23 so go ahead and get those to me next. 04:24 Okay. Go get the fructose next. 04:26 Okay, fructose this is it ready. 04:28 Right here. Okay. 04:29 Alright-y, okay and then we are going 04:32 to go ahead and put in, 04:34 go ahead oregano. Oregano. 04:37 It's coming together, it's coming together. 04:39 Oh it's working in now baby. 04:40 And we're gonna put in this salt. 04:42 Okay. Alright, and one thing 04:45 I like about this now when you make these 04:47 salsas up, they last a long time, you can 04:50 make them up and you can chill them, 04:52 they need to chill for several hours, 04:53 so you can get that flavor all those 04:55 wonderful flavor of lime and onions 04:57 everything together there, banana peppers, 05:01 sound kind of good, okay. 05:02 Let's slowly add in the olive oil. 05:05 Olive oil. Slowly add the olive oil in as well. 05:08 Now any reason the olive as 05:10 opposed to let's say Canola. 05:11 Now, this particular recipe called the flavor, 05:15 this is a cold pressed olive oil and the last 05:17 thing is going to be the lime juice, alright, 05:20 just put that lime in, 05:22 alright, good, good, good, 05:26 yes, yes, yes, wonderful, wonderful, 05:30 now you know, we're gonna stir this up little 05:31 a bit more, and we're going to go away, 05:32 we come back you will see 05:35 the final product, so stay by. |
Revised 2014-12-17