I like healthy
food that tastes so good
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I like to eat good food
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Whatcha say now?
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I like to eat good food
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I like to eat good food
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Welcome. Welcome
to Creative Cooking.
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Welcome. We are
so happy to be here.
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My name is Jan.
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Taisha. Kimberly.
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And why are we still
holding this like it's a mike?
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Because that's
what we do growing up
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when we used to practice.
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But we are...
The Holmes Sisters.
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Yeah, why are we
still holding this?
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And we have a wonderful,
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wonderful program
in store for you today.
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We're going to share with you
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some southern
biscuits with frittatas,
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and it's just gonna
be a southern breakfast.
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And we are really excited.
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We have southern roots
because my dad is from Georgia
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and he gave us
all of his secret tips
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on making biscuits.
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So we're gonna begin with
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Tai's grandma's
vegan southern biscuits.
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The ingredients are...
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All right, let's
get started. Okay.
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All right, so we
are going to start
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with our dry
ingredients. Let's swap places.
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We're going to sweep the
mixing bowl and swap here.
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All right, I'm
gonna lift up my...
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'Cause, you know,
biscuits can be a little messy
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with the flour going on.
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We're gonna first
start with sifting our...
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The secret to
biscuits being nice
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and fluffy and
rising tenderly is sifting.
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So when you don't
have a sifting machine,
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you can use a colander.
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Okay. Or a strainer.
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So we can improvise
here. So we can improvise here.
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So, Kim, go ahead and
start pouring the flour
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into our makeshift
sifter, and I will add...
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So how do you sift, Taisha?
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Once you pour in, you pour
in all your dry ingredients,
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and then you just
begin to shake it,
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just give it a little shake.
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Nice. Shaking, shaking.
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All right, so just
put a little more in.
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And one thing I love
when I make biscuits,
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it just brings
fond memories of my dad,
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you know, he
just loved biscuits,
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especially, you
know, on Sunday mornings,
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we would have like brunch,
and he would just always...
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You know, we're all
married and grown up now,
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and I make
biscuits all the time.
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So he would always...
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When he would
call me, he would say
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"Taisha, where's my biscuits?"
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You know, and that was
just always a little joking,
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laughing we had.
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All right, so once you
sift everything up in there,
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then we're gonna add,
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we're gonna cut
our shortening in.
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We just put it in.
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And then once it
gets in there, we just...
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Get it all out? Yeah.
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We just crumble
it all up until...
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Okay can we just...
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We have to get our
fingers dirty with this one,
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so it's okay.
Yeah, its not, its not...
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It's a little messy.
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You're not gonna stay
cute making biscuits, okay?
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You got to get messy. All
right, but it sure is good.
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All right, so we're just gonna,
you know, crumple up the flour,
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crumple it around
until it resembles
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a coarse-like crumb, all right?
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And then, once
we get that going,
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then we take our milk.
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You can use almond milk
or you can use soy milk,
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you can use rice
milk, whatever it is.
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But another
tip, try to make sure
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the milk is room temperature
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because if the milk is too cold,
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it will just make the dough
a little stiffer, all right?
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So it's harder to work with.
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And we love light and
fluffy. Soft biscuits.
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Just begin to pour
the milk in, all right?
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And then you kind of
move it around a little bit.
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And then you
just add a little more
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if it's still a little dry
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until it just
begins to come together.
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So you're basically
massaging the biscuits, Taisha.
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Yeah, you're
massaging the biscuits.
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I always say massage the food
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and the food will be good to you
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once you ingest it.
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Jan, can you get
the rolling pin, please?
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Okay. All right.
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So now I think we
are just about done here.
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And sometimes, you know,
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we have excess flour in the side
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and you kind of sprinkle it
in just before you turn it out
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onto a
lightly-floured surface, okay?
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And that helps, you
know, get the extra dough
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off your hands and you
kind of rub it like so.
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And then you kind of
turned it out onto your flour.
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And then you get
ready to roll, all right?
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So once you get
it all out you...
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You get a little elbow
workout. Yeah, you're right.
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So it's kind of like, you know,
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your kids would
love to make this.
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It's kind of like
playing in play dough,
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but you can eat this play dough.
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That's right.
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And then you kind of form
it up in a little ball there.
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And then we're just gonna
begin to roll it out, all right?
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We don't want to miss
any pieces here, all right?
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So we'll get it
all off our hands,
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all of our hands, all right?
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And then we're going to...
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And another version of
biscuits is Johnnycakes.
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Yes, you're right.
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But the Johnnycakes,
they're just a little harder.
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Our mom, she makes
that a lot in her culture.
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It's called
Johnnycakes in English.
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I don't know what we call it.
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But just roll it out,
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to about
three-fourth to half-inch thick.
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And then you could take
any size biscuit cutter and...
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Or we can also
improvise with tops, right?
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Right. Jar tops.
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Could you get the
pan first here, please?
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And then what you do
is you put it on your pan,
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your non-stick baking pan.
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So you just...
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It's kind of a
fun thing to do on a,
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you know, Sunday.
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We're kind of busy
like during the week,
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everybody's kind
of running, going,
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and another thing about these,
these can be made ahead, okay?
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So if you make
them the night before,
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you can just,
you know, cover them,
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make sure you refrigerate them,
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cover them with,
you know, aluminum...
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Not aluminum
foil, sorry, Saran wrap
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and you just put
them in your refrigerator.
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And in the morning,
you pop them in the oven,
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you know, for ten minutes.
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And you have your biscuits.
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Jan, I need the rolling
pin to roll out some more.
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You want some more?
And then what you do...
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All right, we're
just gonna roll that
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out a little bit more.
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Oops.
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And using this top
gives it that perfect cut.
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Yeah, nice round cuts.
And they also freeze well.
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So if you have some
biscuits that you wanna make
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and you wanna make a big batch,
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you can cook them and
then batch freeze them.
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Just freeze them. Okay.
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All right, so you can
have biscuits any time.
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All right, and you
want to keep them together
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'cause when you
keep them together,
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it creates a pocket of heat.
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And when they
rise up, they are nice.
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The edges around
the biscuits are nice
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and moist and just delicious.
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If you like crunchy
biscuits around the edges,
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just separate them.
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But I like mine to be
a little nice and moist,
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and you can kind
of pull them apart.
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Okay, these are like...
Nice, soft, and buttery.
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Moons and creative biscuits,
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but you can
make different shapes
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and get fun with them, right?
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Yeah, the ending of
it, you kind of make
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your own biscuit with your hand,
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the last big biscuit or so.
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But you get the idea.
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All right, so we
just put it up here.
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And then you wanna have
your oven pre-heated to about
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350, 375,
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and you pop it in the
oven for about 10 minutes.
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And then you'll see
the biscuits begin to rise.
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And oh, the smell is wonderful.
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And once they're done,
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you have your
delicious grandma's biscuits.
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And guess what, they pull apart
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just like any
biscuit that you have.
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Wow, look at that. You
don't even need a knife.
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You can just pull them
right apart just like that.
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Wow. And then
you put a little...
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You just add a little
Earth Balance margarine
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or some molasses.
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Or peanut butter.
Whatever you like.
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You can put some gravy.
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You're preaching now,
girl. Biscuits and gravy.
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Biscuits and gravy.
Don't get me started.
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And you just
have a wonderful time.
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Biscuits are great,
it's just an alternative,
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just as a
comfort food, you know,
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especially for those
who have southern roots.
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And you like to have, you
know, Sunday morning brunch.
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I know when we grew up,
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we would have
our Sunday brunches,
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we go to our grandma's,
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so a lot of
things that we've done,
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we like listen, you
know, we love to eat good food.
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I do. And good foods...
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Healthy foods
that's good for our bodies.
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And so what we've
done is we've taken it
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and we've just
tweaked the recipe
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by adding plant-based foods,
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also whole grains, that could,
you know, just feed the cells.
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You know, and so that
just makes a wonderful meal.
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You can use it.
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And what we've done today
is we've decided to show you
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how to do
biscuits and frittatas.
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So now we're gonna
move on to the frittatas.
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So just wipe up
there and bring out the...
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Kim, please read the ingredients
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for the frittatas...
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So we have our
ingredients for frittata,
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and we're just
setting up very quickly
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so that we can
move forward and...
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And this is our form
of biscuits and eggs.
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Many of you may like to
have a biscuit with an egg
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in between or an
egg patty in between.
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But we're using
tofu, which is soy-based
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and it's very delicious.
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You will not even
know the difference.
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It's very, very
savory and very delicious,
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smacked right in
between a biscuit.
00:10:37.67\00:10:40.70
So we're going to show
you how to make that frittata.
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All right, and it's very
quick, it's simple and easy.
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Like we said, I'm a
nurse, and I run 12-hour shifts.
00:10:47.24\00:10:52.98
So in my house, a lot of times,
you know, I'll make biscuits
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or just food on the
go, waffles, freeze them,
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lot of batch cooking
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so that we can eat
great foods in the morning.
00:11:01.02\00:11:03.32
So this, the frittatas,
as I'm gonna let you...
00:11:03.36\00:11:06.36
You're gonna see us
make today, freezes well.
00:11:06.39\00:11:09.33
And the biscuits freeze well.
00:11:09.36\00:11:11.07
And another
thing, I don't like to...
00:11:11.10\00:11:13.00
I love to cook,
00:11:13.03\00:11:14.37
but I don't like too
much fuss in the kitchen,
00:11:14.40\00:11:15.74
so a lot of things
and a lot of recipes
00:11:15.77\00:11:17.27
we have is things
that you can just throw in,
00:11:17.31\00:11:19.17
so it's not
10,000 different steps.
00:11:19.21\00:11:22.24
You just have to throw
them in, season them up well,
00:11:22.28\00:11:25.38
and pop them in the oven.
00:11:25.41\00:11:26.75
But they taste good. Good.
00:11:26.78\00:11:30.49
I'm only getting
started, all right?
00:11:30.52\00:11:32.45
So for the
frittatas, you're gonna start,
00:11:32.49\00:11:34.36
as Jan said, with a
block of extra firm tofu, okay?
00:11:34.39\00:11:40.30
And tofu is a
plant food, soy product,
00:11:40.33\00:11:44.77
and it's high in
flavonoids, okay?
00:11:44.80\00:11:48.57
And what happens is
when you take a tofu
00:11:48.60\00:11:51.94
and you cook it
and season it up,
00:11:51.97\00:11:53.98
it takes on the flavor,
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the color of
anything that you give it.
00:11:55.98\00:11:57.95
So not only does it taste good,
it's good for you, all right?
00:11:57.98\00:12:02.32
So basically, what we're
using this in place of today
00:12:02.35\00:12:05.45
with our biscuits is
like an egg substitute.
00:12:05.49\00:12:07.76
Like frittatas is
usually like eggs or egg whites
00:12:07.79\00:12:10.93
with any assortment of veggies,
00:12:10.96\00:12:13.36
you can have
red peppers, chives,
00:12:13.40\00:12:15.36
and broccoli, spinach
frittata, all of that,
00:12:15.40\00:12:18.87
and you can do
that with your tofu.
00:12:18.90\00:12:20.94
And it's so funny
because when we were growing up,
00:12:20.97\00:12:23.61
we had to make tofu.
00:12:23.64\00:12:24.97
Yeah, we did.
Because many years ago...
00:12:25.01\00:12:26.34
Well, I don't want to say many,
00:12:26.37\00:12:27.71
we're not that
old, but few years ago,
00:12:27.74\00:12:30.25
you could not
walk into your Wal-Mart
00:12:30.28\00:12:32.61
or your supermarkets
and buy a block of tofu.
00:12:32.65\00:12:35.35
So we take this
for granted today,
00:12:35.38\00:12:37.92
but we had to make
tofu, buy the dry bean,
00:12:37.95\00:12:41.96
boil it for many
hours, strain it.
00:12:41.99\00:12:46.26
So we're thankful that we
can actually just buy the tofu.
00:12:46.29\00:12:49.96
But it's easy quick
and easy. Quick and easy.
00:12:50.00\00:12:52.03
That's the way we like
it. And you'll love it, too.
00:12:52.07\00:12:55.04
So we're gonna get started here.
00:12:55.07\00:12:56.50
And, Kim, just place...
00:12:56.54\00:12:57.87
You can just break it in
half and pour the tofu in.
00:12:57.91\00:13:01.81
And what we're gonna do here...
00:13:01.84\00:13:03.18
Jan, can you get the
cutting board please?
00:13:03.21\00:13:06.05
'Cause you're gonna dice up
the onions for us, all right?
00:13:06.08\00:13:08.68
So basically, you're just
gonna break the tofu in half
00:13:08.72\00:13:11.25
in any food
processor, all right?
00:13:11.29\00:13:13.82
And then you're gonna
add your dry ingredients.
00:13:13.86\00:13:15.69
All right? And you could...
00:13:15.72\00:13:17.39
We're using dry
basil and onion powder,
00:13:17.43\00:13:21.10
but you can add garlic powder,
00:13:21.13\00:13:22.76
you can add dry
chives, fresh chives.
00:13:22.80\00:13:26.33
What's gonna give it the color
of the egg is the turmeric.
00:13:26.37\00:13:29.80
And turmeric is
a great seasoning
00:13:29.84\00:13:31.71
because it has
anti-inflammatory properties
00:13:31.74\00:13:35.58
for the body.
00:13:35.61\00:13:36.95
So as we know, a lot
of disease that we get
00:13:36.98\00:13:40.22
or disease starts with
inflammation in the body.
00:13:40.25\00:13:42.98
So as much as... Our
food can be our medicine.
00:13:43.02\00:13:45.59
That's so right. That's
right. That's what we say a lot.
00:13:45.62\00:13:46.96
As much as we can
feed and ingest good foods
00:13:46.99\00:13:49.49
that can help in our
situation, whatever it is,
00:13:49.52\00:13:52.93
God will do the rest, all right?
00:13:52.96\00:13:54.66
So we're gonna put
all our dry ingredients.
00:13:54.70\00:13:57.17
We're done with that.
Jan, please chop up the onion.
00:13:57.20\00:13:59.27
Okay.
00:13:59.30\00:14:01.77
All right, we
have fresh cilantro,
00:14:01.80\00:14:03.14
we love cilantro.
00:14:03.17\00:14:04.51
We use cilantro
in almost everything,
00:14:04.54\00:14:06.61
our mom is from Central America,
00:14:06.64\00:14:08.71
so it's used a
lot in Spanish dishes.
00:14:08.74\00:14:11.91
And it just has
wonderful health properties.
00:14:11.95\00:14:15.72
And it just pops whatever
food you put it in, all right?
00:14:15.75\00:14:19.35
You can put it
in beans, anything.
00:14:19.39\00:14:21.62
But we love cilantro, all right?
00:14:21.66\00:14:23.53
So we're just gonna
cut half of an onion,
00:14:23.56\00:14:25.36
a medium small onion, all right?
00:14:25.39\00:14:27.06
And then we're gonna
begin to wiz the tofu.
00:14:27.10\00:14:29.76
Now when you wiz the tofu,
00:14:29.80\00:14:31.13
you wanna get it to
a smooth consistency
00:14:31.17\00:14:33.70
so you're gonna add water
and drizzle it as you start.
00:14:33.74\00:14:37.07
So we're gonna stop it,
and we're going to just move
00:14:57.99\00:15:00.63
this around a little
bit, and then we'll...
00:15:00.66\00:15:04.43
So you can kind of play with it,
00:15:04.47\00:15:05.80
but this is the
consistency that you want.
00:15:05.83\00:15:07.27
You see how it
gets nice and smooth?
00:15:07.30\00:15:08.80
And the tofu color has changed.
00:15:08.84\00:15:10.41
The color is
changing due to the turmeric.
00:15:10.44\00:15:13.48
And go ahead and press again
while I chop up the cilantro.
00:15:13.51\00:15:16.64
All right, that
looks good, all right.
00:15:26.29\00:15:27.96
So now we're gonna
take it out of our mixer,
00:15:27.99\00:15:32.46
and we're gonna chop
up the fresh cilantro.
00:15:32.49\00:15:34.73
I just love fresh herbs.
00:15:34.76\00:15:36.90
You can chop up fresh cilantro.
You can chop up fresh thyme.
00:15:36.93\00:15:42.40
I mean, you can get as
creative as you'd like.
00:15:42.44\00:15:44.41
Rosemary. And...
00:15:44.44\00:15:47.21
Here you go. You got it?
00:15:47.24\00:15:48.58
All right.
00:15:48.61\00:15:49.94
And then once we
get that into the bowl,
00:15:49.98\00:15:56.72
once we get all of
that into the bowl,
00:15:56.75\00:15:58.65
then we're going to add
our chopped veggies, all right?
00:15:58.69\00:16:04.26
So look at that
nice color it's taken on.
00:16:04.29\00:16:06.70
And what's even
better about this,
00:16:06.73\00:16:10.07
once you cook it,
00:16:10.10\00:16:11.43
it just comes
to a golden yellow.
00:16:11.47\00:16:14.04
It's so creamy.
00:16:14.07\00:16:15.40
It has a very
smooth and creamy texture.
00:16:15.44\00:16:17.21
Well, you know, you can
eat this raw as well like this.
00:16:17.24\00:16:20.31
You know, a lot of people
00:16:20.34\00:16:21.78
what they do is
they make tofu spreads.
00:16:21.81\00:16:24.08
And so they'll take this
actual mixture like this,
00:16:24.11\00:16:27.75
put in your red peppers
or whatever just like this.
00:16:27.78\00:16:30.99
Season it up. Season it up.
00:16:31.02\00:16:32.35
And you can throw it on bagels.
00:16:32.39\00:16:33.96
So it's like an egg salad,
even make it like an egg salad.
00:16:33.99\00:16:36.29
Or even in a sandwich.
00:16:36.32\00:16:38.16
All right, so we mix it around.
00:16:40.83\00:16:43.43
And once we mix it, then
we take out our baking pan
00:16:43.47\00:16:48.20
and we spray PAM on it.
00:16:48.24\00:16:49.87
All right, non-stick baking pan,
00:16:52.47\00:16:54.24
put a little PAM.
00:16:54.28\00:16:55.71
You wanna preheat your oven
to about 450-475, all right?
00:16:55.74\00:17:00.92
And what we're gonna
use to scoop these out
00:17:00.95\00:17:02.48
and give it the
form of the round circle,
00:17:02.52\00:17:05.35
these are individual frittatas.
00:17:05.39\00:17:07.86
Most frittatas are
made in a black skillet
00:17:07.89\00:17:11.99
or a non-stick baking pan.
00:17:12.03\00:17:14.13
What we're gonna
use is we've taken
00:17:14.16\00:17:15.50
an ice cream scooper
like a size 16 or a size 22
00:17:15.53\00:17:20.64
and we're just
gonna scoop it out
00:17:20.67\00:17:22.07
onto the pan evenly, okay?
00:17:22.10\00:17:24.27
This makes about nine, may
be eight to nine frittatas.
00:17:24.31\00:17:29.91
So you keep it nice
and high. Nice and round.
00:17:29.94\00:17:32.08
Keep it nice and high,
00:17:32.11\00:17:33.45
but then we're
gonna smash them down.
00:17:33.48\00:17:34.82
Okay.
00:17:34.85\00:17:38.55
I can smell the peppers,
00:17:38.59\00:17:40.72
and the cilantro
smells really good.
00:17:40.76\00:17:44.23
All right, so we
wanna get it all.
00:17:44.26\00:17:48.70
Waste not, want not, right?
00:17:48.73\00:17:50.37
What were you saying, Kim?
00:17:50.40\00:17:51.73
No, I'm sharing that
the colorful vegetables,
00:17:51.77\00:17:56.24
it just makes the
frittata come alive.
00:17:56.27\00:17:58.17
It brings life to
it. It really does.
00:17:58.21\00:18:01.28
And eating with your
eyes in regards to...
00:18:01.31\00:18:05.01
As we were talking
about food gems, the colors,
00:18:05.05\00:18:06.98
the brilliant colors of the reds
00:18:07.02\00:18:09.25
and the blue, opal,
00:18:09.28\00:18:12.79
the sapphires are
great gems for our bodies.
00:18:12.82\00:18:15.29
And this is full
with vitamin A and...
00:18:15.32\00:18:18.79
What is that, the red
pepper? This is the red pepper.
00:18:18.83\00:18:21.80
I have one more to
get in here, all right?
00:18:21.83\00:18:24.07
So I have a
little... I need some...
00:18:24.10\00:18:26.70
I think I put
the Saran wrap here.
00:18:26.74\00:18:28.10
Okay, I don't have it.
00:18:28.14\00:18:29.94
All right, so what we do
with this is we're going to...
00:18:29.97\00:18:34.84
What you
usually do is you put...
00:18:34.88\00:18:36.64
I'm gonna get the PAM here.
00:18:36.68\00:18:38.31
And, Jan, just grab the
Saran wrap for me over here.
00:18:38.35\00:18:40.25
But what you usually
do, this is a little trick.
00:18:40.28\00:18:42.42
You can do this
with your burgers,
00:18:42.45\00:18:44.45
if you make oat burgers
00:18:44.49\00:18:45.82
or anything that
you want circular,
00:18:45.85\00:18:48.52
you just use what's in
your kitchen, you know.
00:18:48.56\00:18:50.53
I know, as a cook and
a chef, we love gadgets,
00:18:50.56\00:18:54.00
but a lot of
times quick and easy,
00:18:54.03\00:18:56.20
you pop a top of
the peanut butter
00:18:56.23\00:18:58.90
or the almond
butter, the cashew butter,
00:18:58.93\00:19:01.57
and you create your gadget.
You create your own gadget.
00:19:01.60\00:19:03.24
There you have it. Make it work.
00:19:03.27\00:19:05.31
So you just grab a
piece of the Saran wrap.
00:19:05.34\00:19:09.88
Translucent Saran
wrap, and you put it over.
00:19:09.91\00:19:12.58
You just open it up
00:19:12.61\00:19:13.95
and you spread it
out over your frittatas.
00:19:13.98\00:19:17.09
And then you flatten it.
And then smash, smash, smash.
00:19:17.12\00:19:19.99
I know, kids... My
kids love this part of it.
00:19:20.02\00:19:23.56
And you see they're just making
nice circular round shapes.
00:19:23.59\00:19:28.16
Yes. Okay.
00:19:28.20\00:19:29.53
And we're gonna put
it in a preheated...
00:19:29.56\00:19:32.60
You remove it.
00:19:32.63\00:19:34.04
You put it in a preheated oven.
We will pop this in the oven.
00:19:34.07\00:19:35.67
And we'll pop the biscuits
in the oven and the frittatas.
00:19:35.70\00:19:38.47
And we will be ready.
00:19:38.51\00:19:39.87
So in our segment of
Creating Cooking, okay...
00:19:43.85\00:19:48.32
Eat it.
00:19:48.35\00:19:49.68
We love to eat
good food. Yes, we do.
00:19:49.72\00:19:53.02
All right, that's
one thing we love to do.
00:19:53.05\00:19:55.29
And not only good food
00:19:55.32\00:19:56.66
but food that is
good to our bodies.
00:19:56.69\00:19:59.16
So right now we've
showed you how to eat it.
00:19:59.19\00:20:01.70
We're gonna show
you how to juice it.
00:20:01.73\00:20:04.93
And then wear it.
00:20:04.97\00:20:06.30
And now it's time for our
juice it segment, all right?
00:20:11.81\00:20:16.75
We just love
smoothies and juices.
00:20:16.78\00:20:19.55
So let's get started
with our ingredients.
00:20:19.58\00:20:21.68
Jan, can you
read our ingredients?
00:20:21.72\00:20:23.42
All right, that's as
simple as one, two, three.
00:20:32.73\00:20:36.23
Should be quick.
00:20:36.26\00:20:37.60
The way I like
it, nice and quick.
00:20:37.63\00:20:38.97
Every morning, in my household,
we drink smoothies, all right?
00:20:39.00\00:20:43.20
It's a great start to your day.
00:20:43.24\00:20:44.71
After we have our lemon water,
00:20:44.74\00:20:46.54
we have our juice,
now this glass is empty,
00:20:46.57\00:20:49.04
but just want to give you a tip.
00:20:49.08\00:20:50.85
You know, a lot of times,
you have your regular glasses.
00:20:50.88\00:20:53.52
But if you need a
smoothie on the go,
00:20:53.55\00:20:56.25
the Mason jars are excellent,
you just put your juice in it,
00:20:56.28\00:20:59.85
put the top on it,
and it's spill proof.
00:20:59.89\00:21:02.16
For my children,
they get their Mason jar,
00:21:02.19\00:21:04.16
so I usually send texts
and pictures of whatever is in.
00:21:04.19\00:21:07.50
I call it my MJ jar, Mason jar.
00:21:07.53\00:21:09.53
So I say to my
sisters, "What's in your MJ?
00:21:09.56\00:21:11.87
What's in your MJ" You
know, so it's like creative ways
00:21:11.90\00:21:15.30
to get the veggies
in as well as fruits
00:21:15.34\00:21:18.57
because you can put
veggies in your smoothies.
00:21:18.61\00:21:20.68
It's a great way to
kind of mask veggies
00:21:20.71\00:21:23.81
that your children may
not like, like Swiss chard,
00:21:23.85\00:21:26.11
and things like that
right into the smoothies
00:21:26.15\00:21:27.85
and they taste great.
00:21:27.88\00:21:29.22
So today's smoothie
is we have strawberries.
00:21:29.25\00:21:34.66
Everyone loves
strawberries, right?
00:21:34.69\00:21:36.86
So we're gonna
pour our strawberries,
00:21:36.89\00:21:38.89
frozen
strawberries, take a banana.
00:21:38.93\00:21:41.86
Now remember, you
can add a variation
00:21:41.90\00:21:45.53
to whatever you
like, strawberries.
00:21:45.57\00:21:47.94
We have a whole organic lemon.
00:21:47.97\00:21:50.61
And we like using lemons.
00:21:50.64\00:21:52.47
I usually put one whole lemon in
00:21:52.51\00:21:54.58
and I use the organic
lemon because I use the skin,
00:21:54.61\00:21:57.11
seeds, and everything, okay?
00:21:57.15\00:21:59.21
From the front of the
lemon to the back of the lemon,
00:21:59.25\00:22:01.65
I mean I cut off
the little pieces,
00:22:01.68\00:22:03.02
but you scrub the lemon.
00:22:03.05\00:22:05.45
And then you just
cut of the little ends,
00:22:05.49\00:22:08.19
and you cut the lemon.
00:22:08.22\00:22:10.13
And guess what, you
put it in the smoothie.
00:22:10.16\00:22:12.56
With the skin. With
the skin, seeds, and all.
00:22:12.59\00:22:16.13
That smells divine.
00:22:16.16\00:22:17.57
I mean, I just love
the smell of fresh lemon.
00:22:17.60\00:22:20.07
All right.
00:22:20.10\00:22:21.47
And then you add your
apple juice and your water.
00:22:21.50\00:22:26.64
Now this is
sweetened with the banana,
00:22:26.68\00:22:28.64
but for some who
like it a little sweeter,
00:22:28.68\00:22:31.18
you can add dates to it.
00:22:31.21\00:22:33.15
Usually, I put
about 4 to 5 dates
00:22:33.18\00:22:34.92
in my smoothie
depending on what it is,
00:22:34.95\00:22:36.82
and then we wiz it up.
00:22:36.85\00:22:38.19
This smoothie is
high in vitamin C.
00:22:38.22\00:22:40.49
You have your lemon in it.
00:22:40.52\00:22:42.39
And, you know, lemon is about,
00:22:42.42\00:22:45.33
it has so many
different properties.
00:22:45.36\00:22:47.06
It's great for
cold and flu season,
00:22:47.10\00:22:49.36
it's great for everything.
00:22:49.40\00:22:50.73
We're juicing it
right now. Cleanser, detox.
00:22:50.77\00:22:52.10
We're not gonna
go into what it does
00:22:52.13\00:22:53.47
for wearing on
your body. That's right.
00:22:53.50\00:22:54.84
But you can get through
flu seasons with some lemons,
00:22:54.87\00:22:57.57
my children, thank God,
00:22:57.61\00:22:59.34
have not had a
cold this whole season.
00:22:59.37\00:23:00.98
But we're gonna get
going here. And here we go.
00:23:01.01\00:23:02.94
Okay, here we are. All right.
00:23:16.62\00:23:20.33
For about two minutes
maybe, two or three minutes.
00:23:20.36\00:23:22.30
Not even that,
yeah. And if you can...
00:23:22.33\00:23:25.70
Like if you want it thicker,
you can just less water.
00:23:25.73\00:23:28.70
So you'd put one cup of water
00:23:28.74\00:23:30.31
and then it will be a
lot thicker than that.
00:23:30.34\00:23:32.57
You can add spirulina.
00:23:32.61\00:23:35.54
You can add
wheatgrass. Your protein powder.
00:23:35.58\00:23:38.01
Yeah, another thing that I
put in smoothies in the morning,
00:23:38.05\00:23:40.42
I take
wheatgrass, and I put it...
00:23:40.45\00:23:44.12
it's filled with
chlorophyll, okay,
00:23:44.15\00:23:46.32
which is excellent for the body.
00:23:46.35\00:23:47.99
And I'll take the fresh
wheatgrass, not the dried,
00:23:48.02\00:23:50.89
snip it off, it
looks like grass actually.
00:23:50.93\00:23:53.73
Yeah. And put it in...
00:23:53.76\00:23:55.70
'Cause my kids
might not drink it
00:23:55.73\00:23:57.07
in any other way, you know.
00:23:57.10\00:23:58.43
That's right.
00:23:58.47\00:23:59.80
With a smile at least, you know,
00:23:59.83\00:24:01.24
and we want them to be obedient.
00:24:01.27\00:24:02.70
But anyway, we're
gonna taste this smoothie.
00:24:02.74\00:24:06.57
Okay.
00:24:06.61\00:24:07.94
We're going to have a slurp
around the smoothie every time.
00:24:07.98\00:24:10.18
Cheers, cheers,
cheers. All right.
00:24:10.21\00:24:11.85
Thank you.
00:24:11.88\00:24:13.95
Wish you good
health, energy in life.
00:24:13.98\00:24:16.62
Wow, this is good.
00:24:20.19\00:24:22.29
Wow, you really
taste that lemon in there.
00:24:22.32\00:24:23.83
This is very good.
Gives it a nice pop.
00:24:23.86\00:24:25.83
Yeah lemon gives it a good...
00:24:25.86\00:24:27.70
All right, so now that
we finished drinking it,
00:24:27.73\00:24:31.93
now we are going to wear it.
00:24:31.97\00:24:34.70
Welcome, everyone,
to our wear it section.
00:24:41.61\00:24:45.81
So we have our
model Taisha right here,
00:24:45.85\00:24:49.12
and we're going to talk about
what we're going to wear today.
00:24:49.15\00:24:53.25
Baking soda and coconut oil.
00:24:53.29\00:24:55.92
And what do we do
with this mixture?
00:25:03.73\00:25:05.10
That sounds messy to me. I know.
00:25:05.13\00:25:07.40
Let's get you covered up.
00:25:07.44\00:25:08.77
All right,
cover me up real good.
00:25:08.80\00:25:10.14
Thank you, Kim,
for covering Taisha up.
00:25:10.17\00:25:11.61
Taisha, thank you
for being a great model,
00:25:11.64\00:25:13.24
and I'm just going to...
00:25:13.27\00:25:14.61
I'm taking my fingers and
I'm mixing the coconut oil
00:25:14.64\00:25:20.15
with the baking
soda which is something
00:25:20.18\00:25:23.59
that every household
has in their cupboard.
00:25:23.62\00:25:27.79
Baking soda is used
to scrub our floors,
00:25:27.82\00:25:30.89
and today, we're going to
use baking soda and coconut oil
00:25:30.93\00:25:35.16
that we've mixed
into a nice paste
00:25:35.20\00:25:37.60
for a scrub on our face.
00:25:37.63\00:25:40.94
So we have our
model here Taisha.
00:25:40.97\00:25:43.04
Face scrub on my face.
00:25:43.07\00:25:45.51
Or we're just going to dab.
00:25:45.54\00:25:46.98
All right, watch
the hair now, Jan.
00:25:47.01\00:25:48.71
A bit of the
paste on to her face.
00:25:48.74\00:25:51.11
Let's get that out of the way.
00:25:51.15\00:25:52.75
It's a smooth
thick paste here. Okay.
00:25:52.78\00:25:56.89
And we're just
gonna put in her T-zone.
00:25:56.92\00:26:00.29
I feel it scrubbing.
00:26:00.32\00:26:01.66
And when you
allow the paste to dry
00:26:01.69\00:26:04.33
within a 15 to
20 minute timeframe,
00:26:04.36\00:26:08.03
you take your
fingers and you'll just rub
00:26:08.06\00:26:11.13
because the
exfoliation process begins
00:26:11.17\00:26:14.70
when you rub or scrub the skin.
00:26:14.74\00:26:17.77
Y'all are putting me to sleep.
00:26:17.81\00:26:20.64
This is very relaxing.
Now this after it dries.
00:26:20.68\00:26:23.78
And the baking soda
and the coconut oil.
00:26:23.81\00:26:29.48
It's just... Lengthen.
00:26:29.52\00:26:30.85
No, it's
exfoliating. It just comes off.
00:26:30.89\00:26:32.75
And comes off in
your sink. So make sure...
00:26:32.79\00:26:34.39
It's a very messy process,
00:26:34.42\00:26:35.76
do this over your
sink in your bathroom.
00:26:35.79\00:26:38.23
But the results are
what we are excited about.
00:26:38.26\00:26:42.76
Brighter skin, it fights acne,
00:26:42.80\00:26:46.10
it gives you a
brighter complexion,
00:26:46.13\00:26:47.77
it fights sunburn, it alleviates
00:26:47.80\00:26:49.94
and soothes your skin
when you have sunburn.
00:26:49.97\00:26:51.97
And there are many
other things that coconut oil
00:26:52.01\00:26:54.21
and the combination with
baking soda can do for you.
00:26:54.24\00:26:56.81
Yeah, coconut oil is
also good for inflammation.
00:26:56.85\00:26:58.98
That's right.
00:26:59.01\00:27:00.35
You have some
puffiness going on.
00:27:00.38\00:27:01.98
Kind of brings it down.
00:27:02.02\00:27:03.35
And that's why it's
very soothing for a sunburn.
00:27:03.39\00:27:05.39
So now that we've
eaten it, we juiced it.
00:27:05.42\00:27:09.49
And I'm wearing it.
00:27:09.52\00:27:12.66
We're glad that you
could join us today.
00:27:12.69\00:27:14.66
We're gonna try to
taste some of those biscuits.
00:27:14.70\00:27:16.67
Kim, where's my biscuits?
00:27:16.70\00:27:18.23
Frittatas, just pass it on down.
00:27:18.27\00:27:20.24
Let me just wipe
my hands here a bit.
00:27:20.27\00:27:22.24
We don't have much time,
00:27:22.27\00:27:23.61
so we just have to
quickly put some...
00:27:23.64\00:27:26.57
You can just
pass down a frittata.
00:27:26.61\00:27:28.21
Yeah, the frittatas are
here. Slap some in the middles.
00:27:28.24\00:27:31.18
These frittatas are
yummy. I'll pass on that...
00:27:31.21\00:27:34.98
See the red
peppers and the cilantro.
00:27:35.02\00:27:36.48
I'll have mine without.
00:27:36.52\00:27:39.75
Taisha? I'll just cut.
00:27:39.79\00:27:42.42
This is good. We love good food.
00:27:42.46\00:27:45.66
Thanks for joining us
this time because we...
00:27:45.69\00:27:48.73
Like to eat good
food that tastes so good
00:27:48.76\00:27:52.77
We like to eat good food
00:27:52.80\00:27:56.30
We like to eat good
food We like to eat good food
00:27:56.34\00:27:59.61
Thanks for joining us.
00:27:59.64\00:28:00.98
Bye.
00:28:01.01\00:28:03.61
This is really moist.
00:28:03.65\00:28:05.11