Okay, now, you know,
00:00:02.23\00:00:03.63
we are doing the
dinner bowl, right?
00:00:03.67\00:00:05.90
And so in this bowl
00:00:05.93\00:00:07.27
we've already
done the black beans
00:00:07.30\00:00:09.20
and now we're gonna do plantain
00:00:09.24\00:00:10.57
because we're
gonna have all the stuff
00:00:10.61\00:00:11.94
on a bowl at the end, okay?
00:00:11.97\00:00:14.18
So the plantain, of course,
00:00:14.21\00:00:15.54
I already took
it out of the skin.
00:00:15.58\00:00:17.31
And so with that in
mind, it's like, okay.
00:00:17.35\00:00:19.65
You're gonna need...
Did you read the recipe?
00:00:19.68\00:00:21.02
Oh!
00:00:21.05\00:00:22.38
Yeah, let's go ahead and
do it. Let's read that recipe.
00:00:22.42\00:00:23.85
Yeah, let's read
it. It's just so simple.
00:00:23.89\00:00:25.45
It's just one
tablespoon of olive oil
00:00:25.49\00:00:28.02
and two plantains
peeled and cut diagonally.
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That's it? That's all.
00:00:32.16\00:00:33.50
That's enough? That's all.
00:00:33.53\00:00:35.03
And so we... That I can do.
00:00:35.06\00:00:36.63
Okay. All right.
00:00:36.67\00:00:38.00
We're just cutting it.
00:00:38.03\00:00:39.37
Now in a slant. In a slant.
00:00:39.40\00:00:40.80
Now why in a slant?
It just looks better.
00:00:40.84\00:00:42.30
Yeah, remember
we're making a bowl,
00:00:42.34\00:00:43.67
it's supposed to be artistic,
it's supposed to be purity.
00:00:43.71\00:00:45.87
Right because we eat with our...
00:00:45.91\00:00:47.48
Eyes. Eyes.
00:00:47.51\00:00:48.84
I knew that was coming.
00:00:48.88\00:00:50.21
Now for the show sake, I went on
00:00:50.25\00:00:53.58
and just got the
other plantain ready for you
00:00:53.62\00:00:54.95
because I know we
don't want to do all that.
00:00:54.98\00:00:57.52
Cooking all that
plantain on a show.
00:00:57.55\00:00:59.02
So with that in mind
00:00:59.05\00:01:00.39
'cause we got some
more stuff we got to do.
00:01:00.42\00:01:02.19
Now, about purchasing plantain,
I mean, how should we...?
00:01:02.22\00:01:05.99
I mean, it's like
purchasing a banana,
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make sure it's what?
00:01:07.96\00:01:09.63
No green showing or...?
00:01:09.66\00:01:11.33
When you are
cooking with the plantain...
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Talk about that? It
has to be dark brown.
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Dark brown.
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It has to be yellow
going into a dark brown color.
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Most of the time,
00:01:20.28\00:01:21.61
especially if you're
gonna do it like this,
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the plantain if it's green,
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it's gonna be very hard to not
only cook, but also cut open.
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Okay, so wait till
it's dark brown or brown?
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You see all the shine is
on this plantain right here.
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That's coming
because of the fact that
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it's got a lot of sugar in it.
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The browner it gets,
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the more sugar it
produces, all right?
00:01:38.73\00:01:40.30
So with that in mind,
00:01:40.33\00:01:42.00
you want to make sure
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it's got that
glistening going on
00:01:43.40\00:01:44.73
because it's soft and
it's ready to go, okay?
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Okay, so it
shouldn't be too firm?
00:01:46.13\00:01:48.07
No.
00:01:48.10\00:01:49.44
It should not be
too firm at all, okay?
00:01:49.47\00:01:51.61
So we're just putting those in.
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We're gonna brown them
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on the sides a nice brown color.
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Okay. Okay.
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And this is also a part
of the bowl as well, Curtis.
00:02:01.12\00:02:04.29
So this is all going...?
00:02:04.32\00:02:07.12
In the one
bowl. In the one bowl.
00:02:07.16\00:02:08.72
In the one bowl. The one bowl.
00:02:08.76\00:02:10.46
So we've got...Remember now,
we did the black beans already.
00:02:10.49\00:02:13.56
Okay. Okay.
00:02:13.60\00:02:14.93
And then we've done
steamed brown rice, all right?
00:02:14.96\00:02:17.53
So we've steamed our brown rice,
00:02:17.57\00:02:19.40
we also have the plantain.
00:02:19.43\00:02:21.10
Now you get...
00:02:21.14\00:02:22.47
I don't know if
you're imagining with me,
00:02:22.50\00:02:23.84
you can see
those colors coming in.
00:02:23.87\00:02:25.21
We got now the
black, we got the brown,
00:02:25.24\00:02:27.24
we got the plantain
00:02:27.28\00:02:28.61
which got the
yellow color to it.
00:02:28.64\00:02:30.31
And even on these one bowls...
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Okay. All right.
00:02:32.65\00:02:33.98
You can do cilantro,
you can do spinach leaves,
00:02:34.02\00:02:36.69
you can do steam kale.
00:02:36.72\00:02:39.29
It's all about the art of
it and the nutrition of it.
00:02:39.32\00:02:42.72
Right. It's just
power packed. Right?
00:02:42.76\00:02:44.46
Its power packed everything.
00:02:44.49\00:02:45.83
So you have breakfast bowls,
lunch bowls and supper bowls.
00:02:45.86\00:02:49.73
Yes, yes.
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All three bowls.
Yes, all three. All three.
00:02:51.13\00:02:53.03
The restaurants are
having all three right now.
00:02:53.07\00:02:54.54
Yes. You see that on a menu.
00:02:54.57\00:02:55.90
You see them on a menu. Yes.
00:02:55.94\00:02:57.27
Very convenient. So
that works out really well.
00:02:57.31\00:02:59.27
And notice now, it's not taking
a lot of time for all this.
00:02:59.31\00:03:02.21
As a matter of fact, I
used to do all plantains
00:03:02.24\00:03:04.21
and stuff the night before
too, so that's all ready to go.
00:03:04.25\00:03:06.72
Okay, all right. All right?
00:03:06.75\00:03:08.08
So I'm gonna turn this over.
00:03:08.12\00:03:09.45
Let's see if this
already kind of turned in brown
00:03:09.48\00:03:11.19
'cause we want to turn
brown, nice golden brown color.
00:03:11.22\00:03:14.16
Okay.
00:03:15.42\00:03:16.76
I'm gonna just turn it over.
00:03:18.13\00:03:20.23
See that? Pretty good.
00:03:21.50\00:03:22.90
So you want to make sure
00:03:22.93\00:03:24.27
once again the
plantain has to be well,
00:03:24.30\00:03:26.74
a yellow color,
has to be yellow.
00:03:26.77\00:03:29.07
Have some brown
spots on it would you say?
00:03:29.10\00:03:30.71
Round spots on
it. And the longer...
00:03:30.74\00:03:32.84
'Cause I've seen
plantain in a store.
00:03:32.87\00:03:35.01
Lot of plantains
I've seen is still green
00:03:35.04\00:03:38.95
and be still kind of firm.
00:03:38.98\00:03:40.72
And so you want to wait till
the starch is not there yet.
00:03:40.75\00:03:44.85
The starch.
00:03:44.89\00:03:46.22
And it could be
hard to digest, I guess
00:03:46.25\00:03:47.59
if you get it in that state.
00:03:47.62\00:03:49.02
Is that correct or not?
00:03:49.06\00:03:50.39
Okay, like, let's say
places like, Jamaica, Bermuda,
00:03:50.43\00:03:53.60
Bahamas, they take the plantain
and they actually boil it.
00:03:53.63\00:03:58.27
They use it as a
starchy vegetable.
00:03:58.30\00:04:00.57
All right? Okay.
00:04:00.60\00:04:01.94
And so you can take it
that way where it's still green.
00:04:01.97\00:04:03.67
Now they'll peel it and then...?
00:04:03.71\00:04:05.77
Well, I've seen them
cook it in both ways.
00:04:05.81\00:04:07.44
But the bottom line is that
00:04:07.48\00:04:08.81
they just are actually
cooking it in the green texture,
00:04:08.84\00:04:11.65
those green already.
00:04:11.68\00:04:13.08
In this covering?
Green covering, right?
00:04:13.11\00:04:14.55
I see, okay. Okay?
00:04:14.58\00:04:15.92
Okay. All right.
00:04:15.95\00:04:17.29
So then that's gonna
be very, very starchy
00:04:17.32\00:04:18.65
and it's not gonna be sweet.
00:04:18.69\00:04:20.02
Okay. Okay.
00:04:20.06\00:04:21.39
So now we have one
where we've actually
00:04:21.42\00:04:22.76
just taken that plantain
00:04:22.79\00:04:24.13
and we've moved
the plantain to dark,
00:04:24.16\00:04:25.49
dark with a real
yellow with dark spots on it.
00:04:25.53\00:04:28.26
Every now and then
you see them in the store,
00:04:28.30\00:04:29.63
a light plantain in the store
because the darker they get,
00:04:29.66\00:04:32.80
the cheaper they get as well.
00:04:32.83\00:04:34.50
They're about
ready to throw them out.
00:04:34.54\00:04:35.87
Oh, that's why they go down.
00:04:35.90\00:04:37.24
They do not have a clue
that the darker they are,
00:04:37.27\00:04:38.61
the better they are.
00:04:38.64\00:04:39.97
Oh, that's true too. Yeah.
00:04:40.01\00:04:41.34
Okay. It sounds good then.
00:04:41.38\00:04:42.71
So that's gonna be the plantain.
00:04:42.74\00:04:44.08
It's turning brown a little bit.
00:04:44.11\00:04:45.45
It's turning brown on us
and we're going to turn around,
00:04:45.48\00:04:47.58
look at 'cause we know
we got another one to go
00:04:47.62\00:04:49.18
'cause this one here
is not quite finished.
00:04:49.22\00:04:51.09
We got a couple more
things we're gonna do with that
00:04:51.12\00:04:52.45
but you know, Curtis?
00:04:52.49\00:04:53.89
I just got finished
talking about a supper bowl
00:04:53.92\00:04:56.36
or a lunch bowl, all right?
00:04:56.39\00:04:57.73
Supper and lunch.
00:04:57.76\00:04:59.09
So, you know, that
I know you're saying,
00:04:59.13\00:05:00.46
"Okay, she said at
the beginning of program
00:05:00.50\00:05:02.00
get rid of your
eggs and your bacon."
00:05:02.03\00:05:03.97
All right, so with that in mind,
00:05:04.00\00:05:05.90
we're gonna also look
at now a breakfast bowl.
00:05:05.93\00:05:08.40
Oh, okay. All right.
00:05:08.44\00:05:09.77
Breakfast.
00:05:09.80\00:05:11.14
So let's look at
00:05:11.17\00:05:12.51
where we're gonna
go with this breakfast.
00:05:12.54\00:05:13.88
Okay, let's do
it, Honey. All right.
00:05:13.91\00:05:15.24
This is called a
healthy breakfast bowl.
00:05:15.91\00:05:18.25
And we're also gonna be
using, Curtis, in this recipe,
00:05:31.69\00:05:34.56
some raspberries.
00:05:34.60\00:05:36.00
So blueberries, and
raspberries, and walnuts.
00:05:36.03\00:05:38.00
Yeah, that's what we gonna do
00:05:38.03\00:05:39.73
so they need to
stay by to see this one.
00:05:39.77\00:05:41.84