Well we wanna
welcome you back and we're
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gonna go to the
very first recipe or the
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only recipe we will
be using on our show,
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okay, all right,
which is called a
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Creole Brown Rice. It calls for
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Okay, Creole Brown Rice
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Creole Brown Rice.
It sounds interesting
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that Creole part
now. That's right because
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it's kind of, it gives
that little bit of pizzazz,
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more than just
brown rice. Yeah it's got
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more seasonings in it, you know.
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So that's a Creole
part, that's a Creole part,
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okay. And the
Creole really represents
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basically the onions
and the Cayenne pepper
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to kind of gives little
more pizzazz to the rest
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of it. It gives a
little kick to it. Yeah.
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Now mentioned about
the mock sausage and
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that would. Now
that's what I am gonna show
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first. Because I
wanted them to see this, this
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is a put up by a
Light Life Food it's called
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a Gimme Lean
Sausage it's a mock sausage.
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It's not the real
thing you know and we're
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gonna put this in our
recipe. Okay so now this
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Gimme Lean; it
would be better lower in
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saturated fat and cholesterol.
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Oh there's no cholesterol.
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No cholesterol. No
cholesterol at all.
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Zero cholesterol.
That's right and it's not a,
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it's a carb item. Oh
wow. Now what's gonna
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happen is wow we
already talked about the
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Curtis get ready to
do the onions and go
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ahead finish
chop them up for me.
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He's chopping up
the onions and also the
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garlic to go into
this. We have here olive oil
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already heating here
on the stove and I am
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gonna go ahead
and get the Gimme Lean
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sausage ready as
well. Now it does have a
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different kind of
texture it's very soft and
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sometimes what I
tell people to do is take
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and put it inside
the freezer if you wanna
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make just sausage
patties out of it.
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In this case we wanna
actually crumble it up,
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alright. That
Gimme Lean reminds me of
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Jimmy Dean. Yes. I
guess maybe that's this
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kind of. Yes
absolutely. I was just wondering
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about that. It does,
it does remind you of the
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Jimmy Dean its
best of course mimicking
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Jimmy Dean type sausage. Okay.
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Have you had Jimmy
Dean? I did back in a day.
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Back in a day and. I
am gonna help with the
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garlic. The back in the
day means some time ago.
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And I am
supposed to answer that,
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are you finished,
with these onions? Well.
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Back in the day
means. Yeah sometime ago.
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Exactly what I
say it back in a day.
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Oh my I am just you
tell me. All right, are
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we ready? Okay,
just finished now.
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See now you're so
busy trying to say things
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to me you're not
doing your work that's
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what's going on
here. I'll finish that.
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All right. Okay. All
right we got onions and the
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garlic in here. Two
more here, just through
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them. Two more and
we're gonna go ahead
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and turn this up
and get that going.
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And what I could do is
get that sautéing a little
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bit and once again
because the sausage is
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very soft, then
usually you want to get some
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kind of like a little
bit of oil coating it,
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because it actually
crumbles up a lot better.
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Alright. So now. Now.
Just need to be somewhat
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firm not all the way
soft and you want to slice
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it. No, I am gonna
actually smash it up,
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so since I'm gonna
smash it up it doesn't
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make any
difference at all. Okay.
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Now we're gonna go
ahead and put it in there
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because of the sake
of our time factor and
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notice once
again. We have the stewed
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tomatoes. Okay, that
we're gonna be putting
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in, also I said
partially frozen peas.
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These are peas that are
frozen, thaw them out just
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a little bit. Okay.
They can go in dish as well
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and of course we're
talking about the carb,
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why don't you make
a comment as I'm doing
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this, about why we
have the brown rice.
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We talk about real
good carbs; we're talking
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about having like
things like the whole green
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foods okay. Yeah sure, yeah.
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Now again we're gonna
be talking about carbs
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for the next two
times that we meet and next
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program we're gonna
be talking about the
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good carbs and the bad carbs.
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What makes a good
carb bad and what makes
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a bad carb bad as
well. So we're gonna talk
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about that but this
is a good carb here brown
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rice as opposed to
white rice, so that's
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what we're using this
type of carbohydrate in
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this food today. And
we'll be talking about
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also as she's
doing that, glucose,
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why the body needs glucose.
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Why does the body
could do sometimes ketones,
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and ketoacidosis
and what does the word
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net carbs mean by
definition and so we're
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gonna go into all of
those things with in the
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next two times that
we meet. Not like that,
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you made some
comments you net-carbs and
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all of here. Yeah net
- carbs, that's a term,
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full manufacturer
names, when you define the
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word net-carb, okay,
okay. How do they come up
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with net-carbs, so
that's coming up too as
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well. So when we
talk about some Biblical
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principles and again
it's not so much which are
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not eating this low
carb diet, because it's
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definition is
somebody new chance but also
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what they allow
you to eat. And some of
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those foods are
basically just unclean folks
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based on scripture.
Leviticus chapter 11
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and Deuteronomy
chapter 14 where a lot of
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these low carb diets,
also emphasize person's
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eating of foods that
are not clean in those
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two chapters. Your
sea foods or shrimp,
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lobster, crabs and
your pork and all those
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foods are prohibited
by scripture so is not
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really Biblically
sound as far as low carb diet
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is concerned about
what you're not eating
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and what you do eat.
Well I know one thing
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for sure and is
that the carbohydrate,
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when we talk about
that and going to get
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into that like you
said but I think when we
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talk about like the
brown rice is that it has
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more staying power.
Yes. If you really know
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a lot time when
you eat the carb foods
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especially your
complex carb, your whole
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grains, your
bread, your brown rice.
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You have more staying
power, you're actually
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fuller for a
longer period of time.
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So you don't have
the time where you're
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actually cheating,
right, where when you have
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the refined type.
You know white flour,
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white rice and
whatever, you're hungry.
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That's right. Not
too long after that okay.
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Well this is
getting going here. Okay.
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And what I usually
do is, let us cook down,
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and when I say cook
down, you wanna just
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put the onions are
gonna sauté a little bit
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and the meat or
this mock meat sauce,
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and it smells
like a meat sausage.
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It really does, it
has a nice smell to it now
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again you can get
this Gimme Lean at your
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regular grocery
store. Regular super market.
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You don't have to go
to a health food store
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to get this Gimme
Lean. No, no Okay.
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And if they don't
have it at your super
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market, lobby. That's
right. Yes, that's the
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name again. Go
ahead and sign up the sign
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up sheet and they can
really get that product
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in there for you.
But most grocery stores
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we have seen when we
travel, it does have the
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Gimme Lean sausage
in your regular major
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grocery stores.
And when I do this also
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Curtis I can do
chunks. I don't like it to be
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really, really very
fine 'cause I wanna make
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sure that you have
that texture in your mouth
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when it's getting you
know you're taking it in
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okay. And I know but
you're probably saying
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okay am I gonna see
this. I am gonna tell you
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what's gonna
happen. What's gonna happen
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is this is gonna finish
sautéing for few minutes
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and we're gonna just
go ahead and put a lid on
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top of it. And it's
gonna sauté and then
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I am gonna take
and add to that. Okay.
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These two
tomatoes. Two tomatoes,
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and then the peas, and the peas,
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I am gonna put
these seasonings and then
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I am gonna start rice
in, okay and then you're
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gonna get the
opportunity when the show
00:06:50.70\00:06:52.10
ends to see the
finished product. So stay by.
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