Welcome to Healthy Living,
I'm you host Margot Marshall.
00:00:01.36\00:00:03.30
Because there is so much
deskilling in Australia...
00:00:03.33\00:00:07.14
Thanks to take aways,
frozen meals, packet meals,
00:00:07.17\00:00:10.97
some people grow up never
having so much as cut up a
00:00:11.01\00:00:14.84
fruit salad. How refreshing to
see each of the three children
00:00:14.88\00:00:19.35
in the Ramirez family assisting
their mother to prepare
00:00:19.38\00:00:22.92
the family meals. Stay tuned.
00:00:22.95\00:00:25.62
Welcome to the Mexican cooking
class of the Ramirez family.
00:00:50.85\00:00:54.78
It's a pleasure to be here and
we're going to be showing you
00:00:54.82\00:00:58.59
a very good tasty recipes
so make sure you have your pen
00:00:58.62\00:01:03.89
and paper ready.
00:01:03.93\00:01:05.26
With me today I have
my beautiful wife Susan...
00:01:05.29\00:01:08.90
Hello! And my
beautiful daughter Talitha.
00:01:08.93\00:01:12.43
Hi! Which will be helping
to make this recipe a reality.
00:01:12.47\00:01:16.87
So the recipe that we
have it's called Pico de galic.
00:01:16.91\00:01:22.44
Pico de galic means
the beak of a rooster.
00:01:22.48\00:01:27.85
There are many theories
where this name came from.
00:01:27.88\00:01:30.99
One of them says that
it has to do with the chili
00:01:31.02\00:01:34.72
because the chili has
like the beak of a rooster.
00:01:34.76\00:01:39.09
Some say that's the origin
of this. Some other people
00:01:39.13\00:01:43.47
say it's called Pico de
galic because you eat it
00:01:43.50\00:01:48.10
like a rooster, with
your fingers you pick things
00:01:48.14\00:01:52.14
on this recipe and another
name of this recipe is called
00:01:52.17\00:01:58.75
De salsa of the flag and
that's because if you notice
00:01:58.78\00:02:04.65
the ingredients that we
are going to be using...
00:02:04.69\00:02:08.06
The Mexican flag has green,
white and red and this recipe
00:02:08.09\00:02:16.16
also is going to have elements
that are green, white and red.
00:02:16.20\00:02:23.20
So in order to make this
recipe we need to have fresh
00:02:23.24\00:02:29.48
ingredients, that's one of
the secrets of this recipe,
00:02:29.51\00:02:33.35
you can just freshly chop
them off and have them ready,
00:02:33.38\00:02:37.65
that's going to
be the best thing.
00:02:37.69\00:02:39.09
So Susan tell us what
are going to be the different
00:02:39.12\00:02:41.96
ingredients to be used?
00:02:41.99\00:02:43.32
Okay, so great, first
we have our red tomatoes,
00:02:43.36\00:02:46.76
we have our white onion, we
have our green chili pepper,
00:02:46.80\00:02:52.37
and we have our green cilantro.
Along with some lime juice
00:02:52.40\00:02:57.34
a little bit of salt to
taste, a pinch of oregano,
00:02:57.37\00:03:01.14
and we serve this with chips.
00:03:01.18\00:03:04.95
This is a very flexible recipe,
you can have it in a little dish
00:03:04.98\00:03:13.82
together with some chips, you
can put this over your beans,
00:03:13.86\00:03:17.79
you can make a burrito
and put it inside of it,
00:03:17.83\00:03:20.93
so it is a nice flexible
recipe easy to do and fast.
00:03:20.96\00:03:26.43
So let us get busy,
let's see how we do this.
00:03:26.47\00:03:29.37
Alright Talitha, do you
think this is going to be hard?
00:03:29.40\00:03:31.81
No. Go ahead and put that in,
you can put it in and I'll...
00:03:31.84\00:03:38.71
One of the keys of Mexican
food is that it is fresh.
00:03:38.75\00:03:43.28
So now we put in the chili's...
We have the tomatoes an onion.
00:03:43.32\00:03:49.52
You can put as much as you
want, a little bit just to give
00:03:49.56\00:03:53.80
taste, not so that it's
spicy. Cilantro, lime juice.
00:03:53.83\00:03:59.40
Lime juice will bring
antioxidants that will keep
00:03:59.43\00:04:05.47
the Salsa nice and fresh, it
will actually stop to a certain
00:04:05.51\00:04:10.51
process, the oxidations process.
00:04:10.55\00:04:12.35
And just a pinch of Oregano.
All right Talitha I think
00:04:12.38\00:04:18.19
the only thing left to do
there is to stir it. Yeah.
00:04:18.22\00:04:21.79
So you want to mix those
ingredients nicely so that
00:04:21.82\00:04:25.13
they're evenly distributed...
and you can see the colors
00:04:25.16\00:04:28.50
of the Mexican flag there.
00:04:28.53\00:04:29.96
You know in a lot
of Mexican households,
00:04:32.77\00:04:35.04
the mother of the house
goes to the market every day
00:04:35.07\00:04:38.61
because she wants to have
the best fresh ingredients
00:04:38.64\00:04:40.98
in her food so it works
best just to go to the market
00:04:41.01\00:04:43.75
every day. It is nice
to go and get your tomatoes
00:04:43.78\00:04:47.05
and your Cilantro and
your onions, some basic things
00:04:47.08\00:04:52.29
in the Mexican
household for cooking...
00:04:52.32\00:04:54.16
and that's all that you
have for this recipe except for
00:04:54.19\00:04:58.79
to enjoy it.
00:04:58.83\00:05:00.16
That's right and there are some
chips and you can actually dip
00:05:00.20\00:05:02.76
them there and enjoy them.
I'm sure you are going to love
00:05:02.80\00:05:06.23
this simple recipe.
00:05:06.27\00:05:08.10
Now we are going to talk
about a very important recipe,
00:05:11.27\00:05:14.64
especially if you are
single, they say in Mexico
00:05:14.68\00:05:17.48
that you are not fit to get
married unless you know how to
00:05:17.51\00:05:21.48
cook this dish. This
dish is called Chilaquiles.
00:05:21.52\00:05:26.25
We'll be having a very useful
helper...What is your name?
00:05:26.29\00:05:31.53
Rebekah. It is
my middle daughter.
00:05:31.56\00:05:34.33
So this dish is a very old dish,
it comes from the Indian word
00:05:34.36\00:05:42.14
Chilaquilittle and every house-
hold has a variety of this.
00:05:42.17\00:05:48.91
So there are literally hundreds
of verities of this recipe...
00:05:48.94\00:05:54.08
We'll be showing you a vanilla
version that you can adapt,
00:05:54.12\00:05:59.32
add, remove, but this is the
basis of the red Chilaquiles,
00:05:59.35\00:06:04.36
there is white and
there is brown and so forth.
00:06:04.39\00:06:07.56
In this recipe what are
we going to be using Susan?
00:06:07.60\00:06:11.60
For the base of our recipe
we're using tomatoes and chili's
00:06:11.63\00:06:16.47
but we will cook those and
we've already done that here
00:06:16.50\00:06:20.04
to make it go faster...We
are also going to be using
00:06:20.08\00:06:23.58
about a tablespoon of
Olive Oil once we have the salsa
00:06:23.61\00:06:27.98
all together, we have salt to
taste, 2 tablespoons of garlic,
00:06:28.02\00:06:32.42
2 tablespoons of chicken like
seasoning, and about a quarter
00:06:32.45\00:06:36.22
of an onion. Then for garnish
we have avocado, sour cream
00:06:36.26\00:06:40.46
and refried beans.
00:06:40.50\00:06:41.93
The origin of this recipe
is that people have tortillas
00:06:41.96\00:06:47.17
and these tortillas as they
got older, people wanted to do
00:06:47.20\00:06:51.51
something with them, so
what they did, they cut them
00:06:51.54\00:06:54.54
in pieces and this was
the base of this recipe.
00:06:54.58\00:07:00.35
We are using chips for
sake of speed, but you can also
00:07:00.38\00:07:08.26
do the same with some
tortilla's in an oven over night
00:07:08.29\00:07:12.16
for a few hours and that will
dry the tortilla and you can
00:07:12.19\00:07:16.70
cut it and also
use it in this recipe.
00:07:16.73\00:07:19.63
So let's get busy on this
recipe. Okay Eddie you get to do
00:07:19.67\00:07:24.74
the pleasure today, you're
going to blend this for us.
00:07:24.77\00:07:27.28
Once he's got that blended
Rebekah, you're going to give
00:07:27.31\00:07:34.55
him these three...So this is
just the chili's and tomatoes...
00:07:34.58\00:07:44.69
Cooked in a little
bit of water. Thank you.
00:07:44.73\00:07:49.26
This is also another fast
recipe, very quick to make
00:07:49.30\00:07:56.20
and my girls really love
it. Whenever they find out that
00:07:56.24\00:07:59.24
they're going to have Chila-
quiles, everybody gets excited.
00:07:59.27\00:08:01.94
We'll add a few more of the
ingredients, we'll be adding
00:08:13.05\00:08:16.59
the chicken style seasoning
and a little bit more of
00:08:16.62\00:08:21.96
fresh onion and the garlic.
00:08:22.00\00:08:29.24
There you go. Thank
you. And just a little blend,
00:08:30.91\00:08:43.49
a little bit more.
00:08:43.52\00:08:44.85
You can start to smell the nice
smell of the onion and of the
00:09:01.30\00:09:08.98
garlic and the chili. So what
we are going to do now is we are
00:09:09.01\00:09:13.78
is we're going to
heat up a little bit of oil
00:09:13.82\00:09:15.52
and we're going
to cook the salsa.
00:09:15.55\00:09:19.52
You'll see how fast
this recipe is. Thank you.
00:09:19.55\00:09:27.66
Alright. So we're just going
to let this cook for a couple
00:09:35.87\00:09:40.44
minutes and while this is
cooking, I wanted to tell you
00:09:40.48\00:09:44.81
about the refried beans. Eddie
where does the name refried
00:09:44.85\00:09:49.08
beans...did we fry our beans
or how did that come about?
00:09:49.12\00:09:52.39
It comes from the word by
the fact that when you have the
00:09:52.42\00:09:55.02
fresh beans, you use a little
bit of oil and that process
00:09:55.06\00:10:03.37
of putting the beans in a little
bit of oil...that's where the
00:10:03.40\00:10:07.54
name refried bean comes from.
00:10:07.57\00:10:09.47
So first you have your cooked
beans, a lot of times we use
00:10:09.50\00:10:13.44
pinto beans and
that's very traditional.
00:10:13.48\00:10:16.38
You can use black beans for
this recipe, we use something
00:10:16.41\00:10:19.58
similar to pinto beans...so
we have the pinto beans here
00:10:19.61\00:10:25.05
and they are refried.
So we cook the pinto beans
00:10:25.09\00:10:27.92
and then we put them
with a little bit of onion
00:10:27.96\00:10:31.83
and smashed it up and that's
how we have our refried beans
00:10:31.86\00:10:35.03
and it tastes very good to
eat together with Chilaquiles.
00:10:35.06\00:10:38.63
Something that is important
here is that when you are using
00:10:38.67\00:10:41.97
you tomatoes and you cook them,
you actually increase the amount
00:10:42.00\00:10:46.57
of nutrition in them because
the heat breaks down the cells
00:10:46.61\00:10:52.51
and that releases the lycopene
and actually the body's able to
00:10:52.55\00:10:57.65
absorb much more of that
lycopene, so it's a good way
00:10:57.69\00:11:00.72
of increasing your
lycopene in your diet.
00:11:00.76\00:11:03.26
By the way, very
good for prostate health.
00:11:03.29\00:11:07.76
Once this sauce gets to
be a little bit darker red,
00:11:07.80\00:11:14.30
the only thing left to
do is to add your chips.
00:11:14.34\00:11:19.74
So depending on how much sauce
you like, sometimes you like
00:11:19.77\00:11:27.18
to have more sauce
in your Chilaquiles.
00:11:27.22\00:11:29.12
I like to have a bit of
sauce on my Chilaquiles,
00:11:29.15\00:11:31.52
that will depend upon
how much chips you add.
00:11:31.55\00:11:33.66
Since these are
already prepared chips,
00:11:33.69\00:11:38.59
we didn't add to
much salt to this sauce.
00:11:38.63\00:11:41.26
Just break those in there...
You want to serve this quickly
00:11:41.30\00:11:51.17
because if you serve
this too long, the salsa gets
00:11:51.21\00:11:56.01
on the chips and then
they get soggy and so forth...
00:11:56.04\00:11:58.71
I like them when it's cooked
and served immediately because
00:11:58.75\00:12:05.05
then it's nice and fresh.
00:12:05.09\00:12:06.55
That's actually with a lot
of recipes of Mexican cooking
00:12:06.59\00:12:09.66
isn't it? A lot of them
are better served fresh.
00:12:09.69\00:12:12.59
Off the pan, that is the
way you usually use them.
00:12:12.63\00:12:16.67
If you notice these ingredients
are available anywhere,
00:12:16.70\00:12:21.07
you don't have to have to
travel to Mexico to buy these
00:12:21.10\00:12:24.34
exotic ingredients that
you can find in your local
00:12:24.37\00:12:28.08
grocery store. Nice fresh
and convenient, it's fast too.
00:12:28.11\00:12:36.58
Do you like to eat Chilaquiles?
I love to eat Chilaquiles.
00:12:36.62\00:12:41.06
Me too. Me too. Alright, so
we have our tortilla's coated
00:12:41.09\00:12:47.70
very nicely, our tortilla chips
and the only thing left to do
00:12:47.73\00:12:53.03
Rebekah...is to eat them.
I think that you are right.
00:12:53.07\00:12:57.21
So you can see, very simple
recipe, something that you can
00:12:57.24\00:13:02.21
quickly do, especially in
the morning. This is a dish that
00:13:02.24\00:13:05.08
usually is eaten for breakfast
or brunch and nice nutritious
00:13:05.15\00:13:10.45
together with those legumes
will give you that energy
00:13:10.49\00:13:13.02
that will help you
to have a very good day.
00:13:13.05\00:13:16.26
Now we are going to cook a
very yummy recipe of something
00:13:19.33\00:13:23.67
that you may not have
even think that you can eat.
00:13:23.70\00:13:26.27
nopales. But for this
recipe we have the help of,
00:13:26.30\00:13:32.44
What is your name Elizabeth?
Elizabeth, my smaller daughter
00:13:32.47\00:13:36.41
is going to be helping
us cook this yummy recipe.
00:13:36.44\00:13:40.12
So this is called
nopales, Nopales is not Nepal,
00:13:40.15\00:13:46.55
Nopal, Nepal, it's a different
spelling. Nepal comes from an
00:13:46.59\00:13:51.56
Aztec word Nopali, a very old
Indian word from the Americas.
00:13:51.59\00:13:57.53
We can find some of these
nopales wild here in Australia.
00:13:57.57\00:14:06.37
This is a photo actually that
I took this weekend as I was
00:14:06.41\00:14:10.81
running around here in
Australia. nopales is that type
00:14:10.85\00:14:15.38
of cactus that is a pad
and it has little thorns
00:14:15.42\00:14:21.39
Now in the science world,
they have described 114 types of
00:14:21.42\00:14:28.60
different nopales and this plant
has the characteristic that is
00:14:28.63\00:14:35.30
good to maintain your glucose,
it's good for people with
00:14:35.34\00:14:39.97
diabetes to eat a nopales.
If you are going to be cooking
00:14:40.01\00:14:44.61
your own nopales, as
you know it has thorns,
00:14:44.65\00:14:47.52
of course you are not supposed
to eat the thorns...Some people
00:14:47.55\00:14:50.89
what they do, they put
some tape on their fingers
00:14:50.92\00:14:54.39
and they grab the nopales,
you remove every single one
00:14:54.42\00:14:59.49
of those thorns. Another tip,
if you are going to be using
00:14:59.53\00:15:02.66
some of the nopales
that you find in the wild,
00:15:02.70\00:15:05.70
make sure that it is
thin and it is a young Nopal,
00:15:05.73\00:15:11.37
not an old one, it
becomes hard and is hard to cook
00:15:11.41\00:15:14.94
so you want to
have nice and tender.
00:15:14.98\00:15:17.45
Also to clarify, there is
a difference between nopales
00:15:17.48\00:15:22.15
and cactus, here we have
a cactus, this is not what
00:15:22.18\00:15:26.82
we are talking about, okay,
and the word cactus comes from
00:15:26.86\00:15:32.79
the Greek (káktos) and
they have described more than
00:15:32.83\00:15:36.93
1,700 different species.
Yes, nopales is one of those
00:15:36.97\00:15:43.10
species of this cactus. So you
can actually find some of the
00:15:43.14\00:15:49.34
precooked nopales here in
Australia we went to visit
00:15:49.38\00:15:54.95
the store and we found
some here or you can go and find
00:15:54.98\00:15:58.92
your own. So Susan what
are we going to be using
00:15:58.95\00:16:02.19
to make this recipe. Okay,
so here we have our cut nopales,
00:16:02.22\00:16:07.00
these were as mentioned, these
we already found in the store
00:16:07.10\00:16:11.33
so these are already cut,
cooked and ready to go for our
00:16:11.37\00:16:15.20
recipe. We have some
chopped tomatoes, we have onion,
00:16:15.24\00:16:19.84
we have olive oil that we're
going to use to sauté our onion
00:16:19.87\00:16:23.95
and we have a little
salt just to salt to taste
00:16:23.98\00:16:27.62
we have garlic
and we have Oregano.
00:16:27.65\00:16:30.69
This is nopales, the Indians
in Mexico have been eating
00:16:30.72\00:16:36.52
nopales for literally thousands
of years, which means that
00:16:36.56\00:16:41.13
there are a hundred different
ways of cooking this nopales...
00:16:41.16\00:16:45.80
This is just one of them, one of
the multiple ways you can do it.
00:16:45.83\00:16:48.64
Now Elizabeth does it sound
strange to you to eat cactus?
00:16:48.67\00:16:53.34
No! It doesn't sound strange to
you. Do you like to eat cactus?
00:16:53.38\00:16:56.78
Yes! Yes, I like to eat it too.
I must admit, the first time
00:16:56.81\00:17:00.72
that I tried it, I thought
oh, it's ok, but now everybody
00:17:00.75\00:17:05.52
in our family loves nopales, and
usually whenever we cook them
00:17:05.55\00:17:09.42
there's none left over. So
we are going to just go ahead
00:17:09.46\00:17:13.80
and sauté the onion...and
whenever I sauté onion,
00:17:13.83\00:17:18.90
I like just to add a pinch
of salt, it helps bring out the
00:17:18.93\00:17:21.40
flavor and we will
sauté that until it's clear.
00:17:21.44\00:17:26.27
And these nopales that people
eat in Mexico at all times,
00:17:26.31\00:17:41.79
for breakfast, you
can eat it for lunch,
00:17:41.82\00:17:43.46
you can eat it for
tea, it's up to you.
00:17:43.49\00:17:46.80
The nice thing about nopales
is that you can put different
00:17:46.83\00:17:51.03
flavors and it will
capture those flavors.
00:17:51.07\00:17:54.70
This is actually very
good to eat together with tofu
00:17:54.74\00:17:57.47
as a matter of fact. We eat it
with tofu, we eat it with beans
00:17:57.51\00:18:01.04
with a variety of things and
we eat it with tortilla's too,
00:18:01.08\00:18:05.25
don't we? Yes! In Mexico
the tortilla is something that
00:18:05.28\00:18:10.05
people eat every single
day. They say that the meal
00:18:10.09\00:18:14.06
is not complete unless
there is some tortillas.
00:18:14.09\00:18:17.53
The Indians have this saying,
that they used to call it
00:18:17.56\00:18:21.30
the three sisters, the
three sisters were composed of
00:18:21.33\00:18:25.40
the pumpkins, the beans
and the corn, so every meal
00:18:25.43\00:18:30.87
had to have some of that.
00:18:30.91\00:18:32.77
And we just added the garlic,
yep...we just added the garlic.
00:18:32.81\00:18:39.51
Okay, we added the garlic, now
we are going to add the oregano
00:18:39.55\00:18:43.89
and we are just going
to stir that a little bit.
00:18:43.92\00:18:47.42
And then we're
going to add the tomato.
00:18:49.52\00:18:53.73
You notice that all
these ingredients are fresh,
00:18:53.76\00:18:59.77
that's the way that most house-
holds use their ingredients.
00:18:59.80\00:19:05.97
And once the tomatoes
start to give off their juice,
00:19:06.01\00:19:11.81
we are ready to add the nopales.
00:19:11.85\00:19:15.45
Elizabeth can you
give me the nopales please?
00:19:15.48\00:19:17.59
Thank you so much. Once I get
these in there, do you want to
00:19:17.62\00:19:23.26
help me stir. Yes.
Yeah. Okay, thank you dear.
00:19:23.29\00:19:31.73
When your here, you can
start to smell the nice flavor
00:19:31.77\00:19:40.04
of those nopales...and if
you look, you can also see that
00:19:40.08\00:19:43.95
we have the colors...it actually
looks like a Christmas dish
00:19:43.98\00:19:48.18
doesn't it? Yeah.
Red, white and green.
00:19:48.22\00:19:51.69
Which is the colors of
what? The flag of Mexico.
00:19:51.72\00:19:56.39
And there's a lot of Mexican
cooking that has the very
00:19:56.42\00:20:00.30
patriotic, that have to
colors of the Mexican flag.
00:20:00.33\00:20:02.63
This is something that you can
eat by itself or you can put it
00:20:02.66\00:20:07.77
together with some rice, you
can put it together with some
00:20:07.80\00:20:10.97
beans...It's a matter of you
being creative on how you are
00:20:11.01\00:20:14.34
going to be presenting
this. There's also...actually
00:20:14.38\00:20:17.28
we don't just eat it cooked
like this, we can also use the
00:20:17.31\00:20:21.08
same ingredients the nopale
is cooked, but we can use the
00:20:21.12\00:20:24.42
same ingredients, the
tomato, the onion, the garlic,
00:20:24.45\00:20:28.66
and we can make a
nopale salad and we would add
00:20:28.69\00:20:31.83
a little cilantro to
that. Thank you Elizabeth.
00:20:31.86\00:20:35.33
You know I do a lot of
research and plant based diets
00:20:35.36\00:20:41.40
are one of the best foods
that you can eat, you can find
00:20:41.44\00:20:45.64
some of my research if you
Google the words researchgate
00:20:45.67\00:20:50.51
and Francisco Ramirez.
When you come to that page,
00:20:50.55\00:20:54.82
there's more than 80
studies in the literature,
00:20:54.85\00:20:58.85
they are all free, you can
go on and access them and learn
00:20:58.89\00:21:02.42
more how to care
better of your health.
00:21:02.46\00:21:06.73
Well Eddie, our
nopales are done, there's only
00:21:06.76\00:21:08.46
one thing left to do.
What's that Elizabeth? Taste it.
00:21:08.50\00:21:10.83
Yes, you're right. So
these nopales are ready to cook,
00:21:10.87\00:21:15.04
you saw, it takes a few
minutes and you have a nice
00:21:15.07\00:21:19.61
complete meal. You will see
that when you eat these nopales
00:21:19.64\00:21:23.28
you will feel satisfied
and this is the type of food
00:21:23.31\00:21:26.61
low glycemic index, which
means that this food would last
00:21:26.65\00:21:31.95
for a long time inside of
you without you being tempted
00:21:31.99\00:21:36.09
to be snacking and so
forth. So very simple recipe,
00:21:36.12\00:21:40.70
please try it in your own
home and enjoy this classic
00:21:40.73\00:21:44.47
Mexican food called nopales.
00:21:44.50\00:21:48.54
Here is the end result of
the dishes that we have been
00:21:50.71\00:21:55.31
working on and
beautiful, colorful, delicious.
00:21:55.34\00:22:00.22
As you can see we have the
Pico de galic and then we have
00:22:00.25\00:22:04.55
the Chilaquiles and
finally we have the Nopales.
00:22:04.59\00:22:07.82
If you notice, every single
one of them is garnished with
00:22:07.86\00:22:11.13
avocado, you don't need
to eat it with avocado but
00:22:11.16\00:22:13.36
usually a lot of the
dishes in Mexico have avocado
00:22:13.40\00:22:17.93
since avocado originally came
from Mexico to all the world
00:22:17.97\00:22:22.80
and you can use different
verities. In this case we are
00:22:22.84\00:22:27.04
using some chips to
accompany some of those dishes
00:22:27.08\00:22:30.18
or you can also use some
tortillas, warm, nice warm
00:22:30.21\00:22:35.15
together with this as
another way of eating this.
00:22:35.18\00:22:38.79
So let us see how these dishes
came out. Go ahead Talitha,
00:22:38.82\00:22:44.06
let's see, try your Pico
de galic, Umm, it's good.
00:22:44.09\00:22:50.90
Tastes nice and
fresh? Um hum. Yes.
00:22:50.93\00:22:53.34
And what about your' s Rebekah?
(Thumbs up) Is that good?
00:22:53.37\00:23:06.61
And what about your' s
Elizabeth? Mmm. You like the
00:23:06.65\00:23:17.56
nopales? Um hum. Good. So
as you can see, healthy food
00:23:17.59\00:23:21.80
available for everybody.
00:23:21.83\00:23:23.57