Every year in America,
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there are over
one million deaths
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because of type 2
diabetes and chronic obesity.
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This includes heart
attacks and strokes.
00:00:16.71\00:00:19.05
That's six and half
747s crashing everyday.
00:00:19.08\00:00:22.58
What's even most surprising
is that the fix is easy.
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It's your lifestyle.
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Wouldn't it be nice
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if you could actually add
quality years to your life
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rather than dying
one organ at a time?
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Obesity and diabetes
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re the cause of over
million deaths per year.
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Most diseases are reversible,
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because most diseases
are lifestyle diseases,
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especially type 2
diabetes and chronic obesity.
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Seriously now,
they can be reversed
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and the quality of
your life can be renewed.
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Call NEWSTART
today at 1-800-525-9192.
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You will see dramatic changes
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in the first few
days of our program
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and you'll be on the road
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to a better, more
robust quality of life.
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The NEWSTART programs
are simple and effective.
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Hi, friends, and welcome to
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another
addition of NEWSTART Now.
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I'm your host, Ron Giannoni.
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In our studio
there is Juan Garcia.
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Juan, how are you?
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Good, good, how are
you? I'm doing good.
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And I want our viewers to
see, when you first arrived,
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and I am gonna ask you,
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see, if you can see a difference
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between then and now.
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So lets break away for that.
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I came to NEWSTART,
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because being a
diabetic, type 2 diabetic,
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and I would like to change that.
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Through my church I heard
that we could make a change,
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having a new start in our lives,
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and I like to take care
of my high blood pressure.
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I have high
cholesterol, high triglycerides,
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and I have some depression,
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and I would like to come
here and heal myself from that
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with the help of
NEWSTART program.
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And that's what I'd like
to get out of this place.
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What I would like to
get out of this place
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is to be healthy again,
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get rid of my type 2 diabetes,
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get rid of my
high blood pressure,
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loose some weight
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and hopefully, not to
be depressed any more,
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and regain the self-confidence
that I should have in my life.
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And be able to spend some
time with my grandchildren,
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roll around the
ground with them,
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and be playful.
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And that's what I'd
expect to get out of this place.
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Welcome back, friends.
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And as I said, Juan is here.
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We're ready to fire
away some questions.
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Now, I've asked
the viewers to see
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if they can see
any difference in you.
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I see a difference,
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but what's most important,
do you see a difference?
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I feel, I feel great.
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I feel different you
know, when I first came here.
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I have a lot more
energy, I'm more alert,
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and I'm ready to
take on the world.
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You know, just,
what you just said,
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that's the difference.
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I feel that you're more
alert, you're more present.
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When you came
here, you're little down,
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but now you seemed
to be a lot more energy,
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that's way I put.
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Yes.
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I know that you were on
medications when you came here.
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And tell us, you're off
all your medications now?
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I am off my high
blood pressure medication.
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I'm off my diabetic medication,
it's Lantus and Humalog.
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And I'm free of the
medication of sticking myself
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and poking myself
all the time, I'm off.
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I bet that's exciting.
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That's incredible.
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I never thought it would happen.
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Isn't that
amazing, though. Yes, it is.
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God is so wonderful,
he's taught us what to do,
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and all we got to do is do it.
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Yes.
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What do you feel is contributing
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to you getting
or feeling better?
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I think it's my food, the
food I've been taught to eat,
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and not only to eat but to cook,
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and prepare me for
a lifestyle change,
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that will be forever.
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What else did you learned
that might be really good
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as a new medicine?
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Exercise.
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Walking,
walking, walking, walking,
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that's my new medicine.
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Yeah.
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Do you like walking?
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I do, now.
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Yeah. You didn't before?
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No, no, I didn't
see any use for it.
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I thought that
was for old people.
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But now I guess I'm catching up.
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I guess both of us. Yeah.
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I am there.
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You know, when I
had to go grocery store
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and it was a block
way, I got my car and drove.
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Why would you
walk a block? Right.
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See the trap?
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But now, I enjoy
walking like you do
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and I'm so happy for you,
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all your numbers have come down.
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They're way down.
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And you've lost a few pounds.
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Yes, I've lost a
total of eight pounds
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and I lost two inches.
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Two inches on your waist. Yes.
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Now, how much
more you're gonna lose?
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Hopefully, a lot more
till I get to 180 or 175.
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Okay, good.
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And how tall are you? I'm 5'9".
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Yeah, you can do 170,
175 being good for you.
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So how did they treat you here?
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You know, the
people are, they're great.
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They're very kind and loving,
and they're willing to help you
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with any kind of
problems that you have,
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they're willing to jump in there
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and take over for you,
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and they help you out.
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And they are very, very kind.
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Yeah.
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What was your favorite
part of everything you did here,
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including seeing the doctors,
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what was your
favorite part of the program?
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The cooking class. Really?
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Yes, I really
enjoyed the cooking class
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and the samples
after the classes.
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Oh, you get the
samples of everything.
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Is that why you
enjoyed it or? Yes, yes.
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And the foods are delicious.
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I thought that the
foods were gonna be bland
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and you know, vegan food.
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Who wants that? Yeah.
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But, actually,
its very, very tasty,
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its very good food.
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I will tell you what,
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my wife fixed a
Mexican casserole today,
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that what I had for lunch.
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Okay.
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Absolutely out of this world.
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It's vegan.
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But you know, we use garlic,
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we use onion,
cilantro, corn tortilla,
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and we some times
make our own vegans cheese,
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and you know,
different sauces to put in.
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And I don't need
much difference than
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when I was eating
everything in the world.
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And I learned
how to cook all that.
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And that's the
trick, learning how to cook.
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But some people don't
even know how to boil water.
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So when they come here,
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we teach them how to boil water.
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We teach them how
to make rice, you know
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and simple things, beans.
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And those things that
are essential for our health.
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Now, what did you
think of the massage?
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Oh, they are good.
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I was little hesitant
about the hydrotherapy,
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with the cold
water and the hot water,
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but now I got used to it
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and its good,
its feels good now.
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Describe, tell the viewers
what we called that, hydro?
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Hydrotherapy.
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The hydrotherapy,
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defining is as
it's the hot water
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and cold water massage.
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Yeah, but, didn't we
call that the car wash?
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The car wash?
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You know what, I
didn't hear that.
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You didn't hear it? No,
I didn't hear that term.
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Oh, I apologies.
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So we call that the car wash.
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And I can see why?
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Because you got 16
heads spraying water on you,
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and they're gonna spray hot
as you can handle it, right?
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Right.
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And the technician
or the therapist saying,
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"How hot so you
want?" "A little hotter."
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And you get up
to about 110 or 112.
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"No, that's it."
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And then after three minutes,
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we lower it to 70, 65.
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And that's cold.
That is very cold.
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Yes.
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But it helps
build the immune system,
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it helps refresh the body.
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Did you like that?
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Not the first time.
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No, I have to be
honest, not the first time.
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But the second and third
time I got, it feel better.
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Good. Yes.
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And then the
massage topped it off.
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I love the massage work.
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I love having people
with their nail on to muscles.
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Yeah.
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And so...
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you got the meet
with the dietitian?
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Yes.
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And did you
learn something there?
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Yes, they
explained my food portions
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and what I should be
having and what I shouldn't.
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And how to count my
food in my carbohydrates
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and so it was very educational.
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Good.
00:08:48.36\00:08:49.69
And who is your
dietitian this time?
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She was a student
nurse or student dietitian.
00:08:51.93\00:08:54.46
Oh, okay.
00:08:54.50\00:08:55.83
And she is not here any more,
and I can't remember her name.
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She, and she and another girl...
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Ashley.
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Ashley, they came,
00:09:01.30\00:09:02.64
they may be here for
the next session too.
00:09:02.67\00:09:05.47
We're trying to
get both of them here,
00:09:05.51\00:09:08.41
but we'll see.
00:09:08.44\00:09:09.88
Anyway, they've
just done their masters
00:09:09.91\00:09:12.85
on Public Health, and
they're more than just...
00:09:12.88\00:09:17.65
they're students in a way
00:09:17.69\00:09:19.42
but they're
very, very good girls.
00:09:19.45\00:09:21.32
Yes.
00:09:21.36\00:09:22.69
So, I want to
wish you well, Juan.
00:09:22.72\00:09:25.63
Thank you.
00:09:25.66\00:09:27.00
And know that I'll
be following you up
00:09:27.03\00:09:28.50
with the phone call,
and checking in on you,
00:09:28.53\00:09:31.53
and supporting
you in anyway we can.
00:09:31.57\00:09:34.84
And I want to thank
you for taking your time
00:09:34.87\00:09:37.51
and coming on our program.
00:09:37.54\00:09:39.07
I want to thank you, guys.
00:09:39.11\00:09:40.44
You guys are wonderful.
00:09:40.48\00:09:41.81
Yeah, thank you so much.
00:09:41.84\00:09:43.85
Well, friends, thank
you, but don't go away
00:09:43.88\00:09:46.55
because we have a doctor
who's gonna be right here.
00:09:46.58\00:09:50.72
Welcome back, friends,
help me welcome Dr. Lukens.
00:10:24.09\00:10:28.39
Easy on the shoulder, doc?
00:10:28.42\00:10:30.89
No, it's all right.
00:10:30.93\00:10:32.26
I have a bad shoulder,
you know, it's still here
00:10:32.29\00:10:33.83
but its getting better.
00:10:33.86\00:10:35.20
Yeah.
00:10:35.23\00:10:36.56
But the good thing is that
you got it by doing exercise,
00:10:36.60\00:10:39.17
just overdid a little bit.
00:10:39.20\00:10:40.54
I overdid.
00:10:40.57\00:10:42.20
Well, we won't talk
about that on camera
00:10:42.24\00:10:44.07
while we're recording.
00:10:44.11\00:10:45.44
Yeah, okay. That's okay.
00:10:45.47\00:10:47.28
I want to get right
into this interview with you
00:10:47.31\00:10:50.28
regarding this patient, Juan.
00:10:50.31\00:10:53.11
And the changes, I mean,
we saw his first interview
00:10:53.15\00:10:57.62
and we've seen
his second interview,
00:10:57.65\00:11:00.29
and we know there's been
a lot of positive changes.
00:11:00.32\00:11:04.09
But that's from his
prospective and mine.
00:11:04.13\00:11:07.50
What do you have to
say about this situation?
00:11:07.53\00:11:10.27
Is he getting him better?
00:11:10.30\00:11:12.23
Can we mark him
up as good-to-go?
00:11:12.27\00:11:15.70
Oh, I tell you,
00:11:15.74\00:11:17.14
there's a couple of
thing in his situation.
00:11:17.17\00:11:19.91
One is that he didn't mention
one of the most important thing
00:11:19.94\00:11:23.98
and that was that
he's had pancreatitis
00:11:24.01\00:11:26.65
a couple of times where his...
00:11:26.68\00:11:28.45
The first time,
he's in the hospital
00:11:30.39\00:11:31.85
from almost three weeks.
00:11:31.89\00:11:33.22
Wow.
00:11:33.25\00:11:34.59
And he's triglycerides.
00:11:34.62\00:11:37.73
Normal value, we
like it an under 150
00:11:37.76\00:11:40.70
and his was almost 2,000.
00:11:40.73\00:11:43.53
And I mean, but
that's what happens.
00:11:43.57\00:11:45.63
Well, what does that mean,
to someone watching right now,
00:11:45.67\00:11:49.00
what does it mean
when your triglycerides
00:11:49.04\00:11:51.24
are over 200 or over that?
00:11:51.27\00:11:53.78
Well, triglycerides is the way
00:11:53.81\00:11:55.34
the fat is going
around in the blood.
00:11:55.38\00:11:58.61
And when the
pancreas gets irritated
00:11:58.65\00:12:01.45
or it has pancreatitis,
00:12:01.48\00:12:04.89
then it doesn't work properly
00:12:04.92\00:12:07.92
and the level in the
blood can keep going up and up.
00:12:07.96\00:12:13.06
I've seen it over 3,000.
00:12:13.09\00:12:15.30
And then
ultimately what will happen?
00:12:15.33\00:12:16.67
So the trouble is, yeah,
you're just sicker than sick.
00:12:16.70\00:12:18.97
Okay.
00:12:19.00\00:12:20.34
And you're there
and there just battling,
00:12:20.37\00:12:22.30
sometimes trying
to save your life.
00:12:22.34\00:12:24.97
And, so he had that
but his family is the type
00:12:25.01\00:12:30.78
that has high triglycerides.
00:12:30.81\00:12:33.78
The others aren't so bad. Okay.
00:12:33.82\00:12:35.28
You know the cholesterol
is little bit alleviative.
00:12:35.32\00:12:37.29
But this is off the wall.
00:12:37.32\00:12:39.15
But its come down, I presume.
00:12:39.19\00:12:42.32
The problem is that
00:12:42.36\00:12:46.59
we want to take people
off to their medications.
00:12:46.63\00:12:50.63
And this is where
we're getting the troubles
00:12:50.67\00:12:53.07
with some of the physicians
00:12:53.10\00:12:57.34
because we want to
see the person know
00:12:57.37\00:13:00.18
what their numbers are unless
they make a lifestyle change.
00:13:00.21\00:13:04.21
Got you.
00:13:04.25\00:13:05.58
So we take him
off to his medications
00:13:05.61\00:13:08.05
and people would say, we'll,
00:13:08.08\00:13:10.25
what's your problem, doc.,
00:13:10.29\00:13:11.75
these numbers
are getting better?
00:13:11.79\00:13:14.52
And we keep him
on the medication
00:13:14.56\00:13:16.86
and theirs number
can be really good,
00:13:16.89\00:13:20.30
but at the end of the
day, at the end of the time
00:13:20.33\00:13:23.63
they've been on this
from the months and years,
00:13:23.67\00:13:26.30
it doesn't usually
translate to less sickness,
00:13:26.33\00:13:31.37
and it doesn't usually
translate to longer life.
00:13:31.41\00:13:34.44
Now that's something
that isn't actually accepted.
00:13:34.48\00:13:39.55
But the, you know,
00:13:39.58\00:13:41.85
the research and
so forth is coming out
00:13:41.88\00:13:44.85
and so people know
that that's the truth.
00:13:44.89\00:13:48.12
And the thing is that
00:13:48.16\00:13:49.49
when it comes to
these medications
00:13:49.52\00:13:51.89
we have to have medications.
00:13:51.93\00:13:53.50
Some of the medications
during a real terrible time,
00:13:53.53\00:13:58.80
if we don't use
those medications
00:13:58.83\00:14:00.60
the person's gonna die.
00:14:00.64\00:14:02.40
But if they don't
change their lifestyle
00:14:02.44\00:14:04.91
and they're
depending on the medication
00:14:04.94\00:14:07.14
then they're not going to have
as good results as they could
00:14:07.18\00:14:10.85
with the lifestyle.
00:14:10.88\00:14:12.45
Physicians know that.
00:14:12.48\00:14:13.92
You know, I have talked
to cardiologist and they say,
00:14:13.95\00:14:16.48
"You know, I was all excited
00:14:16.52\00:14:17.85
when I found
out about lifestyle.
00:14:17.89\00:14:19.52
But I couldn't
get anybody to do it.
00:14:19.55\00:14:21.39
So you know, I just
have to do what I can do."
00:14:21.42\00:14:24.66
And that's the bunch of stuff.
00:14:24.69\00:14:26.70
Anyway,
00:14:26.73\00:14:29.40
when we took him
off of the medication
00:14:29.43\00:14:32.60
that he was on, fortunately,
00:14:32.63\00:14:34.17
he didn't have any side effects
to it or at least not bad.
00:14:34.20\00:14:36.97
He's only been on it
for couple of months.
00:14:37.01\00:14:40.11
And his numbers had come down.
00:14:40.14\00:14:41.48
I think that not too long ago
00:14:41.51\00:14:44.35
he had a second
bowl pancreatitis
00:14:44.38\00:14:46.55
and they caught it earlier.
00:14:46.58\00:14:48.32
He kind of knew
what was going on.
00:14:48.35\00:14:50.69
So when he came me,
00:14:50.72\00:14:53.56
his triglycerides
were in the high 500s,
00:14:53.59\00:14:59.33
which is you know,
00:14:59.36\00:15:00.73
three, four times of
what we want them to be.
00:15:00.76\00:15:03.43
So we take him
off the medications,
00:15:03.47\00:15:05.73
and they actually
stayed about the same.
00:15:05.77\00:15:08.50
So we have to see now, one,
00:15:08.54\00:15:11.81
I know that this is
disappointing to you,
00:15:11.84\00:15:13.68
you liked him to be normal,
00:15:13.71\00:15:15.24
but now you're working
on it with your lifestyle.
00:15:15.28\00:15:18.45
And when your
lifestyle is continued on,
00:15:18.48\00:15:21.12
this is going to save your life.
00:15:21.15\00:15:22.75
Let me say this is layman terms.
00:15:22.78\00:15:24.75
Another word,
with the medication,
00:15:24.79\00:15:26.25
they are 500,
00:15:26.29\00:15:27.72
you stopped medication and now
with a lifestyle they're 500.
00:15:27.76\00:15:31.13
Yeah.
00:15:31.16\00:15:32.49
What would you rather have?
00:15:32.53\00:15:33.86
Well, I'd rather
have the lifestyle.
00:15:33.90\00:15:35.76
And what we know
is with this lifestyle
00:15:35.80\00:15:38.43
they'll get better.
00:15:38.47\00:15:39.80
Is that correct? Yeah.
00:15:39.83\00:15:41.17
Well, there's
more to it than that.
00:15:41.20\00:15:45.71
I would rather
have the lifestyle
00:15:45.74\00:15:47.94
but if they're on the medication
00:15:47.98\00:15:49.68
and they can do whatever
00:15:49.71\00:15:51.05
then they'd rather
have the medications.
00:15:51.08\00:15:52.81
That's what we're
always up against.
00:15:52.85\00:15:54.48
Sure.
00:15:54.52\00:15:55.85
And I'd rather
have the lifestyle?
00:15:55.88\00:15:57.92
Because you know.
00:15:57.95\00:15:59.35
Well, not just that but I knew
when I was taking medication,
00:15:59.39\00:16:02.19
I always felt kind of
weird, I was getting dizzy.
00:16:02.22\00:16:04.09
Well, some people don't. Really?
00:16:04.13\00:16:06.70
But some people feel weird
00:16:06.73\00:16:08.20
when they can't
have their stake,
00:16:08.23\00:16:10.37
lobster, and mud-pie.
00:16:10.40\00:16:12.13
I remember those days.
00:16:12.17\00:16:15.44
So now he's really, you know,
you can tell by looking at him
00:16:15.47\00:16:19.47
that he is in the medical field.
00:16:19.51\00:16:22.41
I mean, he's a X-ray technician
and he helps the cardiologist
00:16:22.44\00:16:30.15
putting all these
electronic devices.
00:16:30.19\00:16:32.22
So he's around
there all the time
00:16:32.25\00:16:34.99
and he sees what
happens to these people.
00:16:35.02\00:16:37.16
So he wants something better.
00:16:37.19\00:16:39.16
How about is weight?
00:16:39.19\00:16:40.93
I know that he
looks a little leaner.
00:16:40.96\00:16:42.93
Yeah, he's lost a little bit
00:16:42.96\00:16:44.83
but he'd probably
like to have lost 30 pounds
00:16:44.87\00:16:47.70
while he was here.
00:16:47.74\00:16:49.47
We talked about people
that have the congestive heart
00:16:49.50\00:16:51.87
failure and a few of them
have lost 30 pounds in a week.
00:16:51.91\00:16:54.91
But that's not the other thing.
00:16:54.94\00:16:56.75
No.
00:16:56.78\00:16:58.11
We couldn't get
the lion after him.
00:16:58.15\00:17:00.08
You know, the lion,
it comes up from behind
00:17:00.12\00:17:01.85
and bites a big
chunk out of you.
00:17:01.88\00:17:04.35
We don't have any of those here.
00:17:04.39\00:17:05.72
No. Just kidding.
00:17:05.75\00:17:07.09
The other thing is that
00:17:07.12\00:17:08.46
he's lots two
inches in his waist.
00:17:08.49\00:17:09.82
He told me about that
how his waist is shrinking.
00:17:09.86\00:17:12.49
Yeah.
00:17:12.53\00:17:13.86
And I mean that's incredible,
00:17:13.90\00:17:16.97
we have another doctor here
00:17:17.00\00:17:18.67
that is really
interested in what we're doing.
00:17:18.70\00:17:21.20
This is his first
session and he is really pleased
00:17:21.24\00:17:24.71
with what's happening.
00:17:24.74\00:17:26.07
We interviewed Dr. Chan
00:17:26.11\00:17:27.78
and he's just, wow, he's amazed.
00:17:27.81\00:17:31.55
But I got some bad news.
00:17:31.58\00:17:33.21
We're running out of time.
00:17:33.25\00:17:35.42
I want to thank you for coming
and taking your time with us.
00:17:35.45\00:17:38.35
It's is always a pleasure.
00:17:38.39\00:17:39.72
Juan is not running out of time.
00:17:39.75\00:17:42.12
No. We are.
00:17:42.16\00:17:43.69
Good to see you.
Good to see you again.
00:17:43.73\00:17:45.53
But, friends, don't go away,
00:17:45.56\00:17:47.66
we have a recipe following this.
00:17:47.70\00:17:51.67
I'm Michelle,
00:17:51.70\00:17:53.03
and I'll be teaching you
how to make Easy Scramble Tofu.
00:17:53.07\00:17:56.54
I am your NEW
START cooking instructor.
00:17:56.57\00:17:58.11
So lets get started.
00:17:58.14\00:17:59.64
So what we'll
need for this recipe
00:17:59.67\00:18:01.91
is a firm tofu
that's packed in water.
00:18:01.94\00:18:04.58
Its really important
when working with tofu
00:18:04.61\00:18:06.45
that you get organic.
00:18:06.48\00:18:08.02
There's a lot of
problem with tofu out there
00:18:08.05\00:18:10.39
and most of it is
00:18:10.42\00:18:11.75
because it is
genetically modified.
00:18:11.79\00:18:13.56
But if you get
organic you're good to go.
00:18:13.59\00:18:16.93
All right,
00:18:16.96\00:18:18.29
so what I'd like to
talk about also are this,
00:18:18.33\00:18:21.20
is this Herbamare
seasoning we'll be using.
00:18:21.23\00:18:23.20
And this is a great
all-purpose seasoning.
00:18:23.23\00:18:25.40
You can get it
at our store here,
00:18:25.43\00:18:29.44
and you can order it online.
00:18:29.47\00:18:30.81
But we love it
00:18:30.84\00:18:32.17
and so if you hear
me talk about Herbamare,
00:18:32.21\00:18:34.14
this is the one we use.
00:18:34.18\00:18:35.74
We'll be using some soy
milk, some onion powder,
00:18:35.78\00:18:39.85
some sweet paprika.
00:18:39.88\00:18:41.62
I'll be using some
turmeric for some color.
00:18:41.65\00:18:44.59
And then we'll just
do some nice accessories
00:18:44.62\00:18:46.55
with our tomatoes, and
onions, and some blacks olives,
00:18:46.59\00:18:50.36
and nutritional yeast
00:18:50.39\00:18:51.73
to give it a nice cheesy flavor.
00:18:51.76\00:18:54.60
If you'll notice,
00:18:54.63\00:18:55.96
I have this really
interesting type of salt.
00:18:56.00\00:18:59.47
And this salt is a
black Himalayan salt.
00:18:59.50\00:19:02.64
Even though it's kind of red,
00:19:02.67\00:19:04.24
it can also be gray,
it adds a sulphur flavor.
00:19:04.27\00:19:07.48
So if you can find it online,
I encourage you to get it,
00:19:07.51\00:19:10.51
because eggs we'll
have a high sulphur flavor.
00:19:10.55\00:19:13.38
And so we're trying to mimic
what eggs would taste like.
00:19:13.42\00:19:16.12
So this salt is
really kind of cool.
00:19:16.15\00:19:18.65
And if you can't get that,
00:19:18.69\00:19:20.02
just use black salt with aminos.
00:19:20.06\00:19:21.82
Okay, so lets get started.
00:19:21.86\00:19:23.59
I have my skillet that
I'm gonna be working in.
00:19:23.63\00:19:25.79
And I'm gonna
just preheat my skillet
00:19:25.83\00:19:28.30
over a medium low heat.
00:19:28.33\00:19:30.17
I don't want to go
crazy with the heat
00:19:30.20\00:19:31.60
because I don't want
this to stick, like crazy.
00:19:31.63\00:19:34.30
So if you prime your
pans by heating them first,
00:19:34.34\00:19:39.11
you'll have a less
tendency for them to stick.
00:19:39.14\00:19:41.94
Okay,
00:19:41.98\00:19:43.31
so what I'm gonna do
is I'm gonna take my tofu
00:19:43.35\00:19:45.51
and I'm gonna strain it.
00:19:45.55\00:19:47.58
And notice,
this is an easy pull.
00:19:47.62\00:19:49.75
So that's this kind
of a good tofu to get.
00:19:49.78\00:19:51.49
Some times you have to cut it,
but don't be afraid to do that.
00:19:51.52\00:19:53.92
And I'm just gonna ahead
and dump that in my sink.
00:19:53.96\00:19:57.66
And I don't want
to go crazy with this.
00:19:57.69\00:19:59.26
I don't want to press this
out so that's its super dry
00:19:59.29\00:20:02.43
because part of
having a scramble tofu
00:20:02.46\00:20:04.97
is you do want to have
some of that liquid in there
00:20:05.00\00:20:07.67
to give you the feel of egg.
00:20:07.70\00:20:09.04
So, notice, I'm
just pressing it out.
00:20:09.07\00:20:10.74
You can take a paper or towel
00:20:10.77\00:20:12.11
and press some
more out if you'd like.
00:20:12.14\00:20:14.01
And I'm just gonna
show you a technique
00:20:14.04\00:20:16.18
of cutting this tofu.
00:20:16.21\00:20:18.21
And you could
crumble this tofu up.
00:20:18.25\00:20:22.68
And it's, it never really turn
out to be egg looking, though.
00:20:22.72\00:20:26.22
Whenever you crumble it up,
00:20:26.25\00:20:27.59
it just reminds you of
some kind of ricotta cheese.
00:20:27.62\00:20:30.33
So we're gonna try to
really make something look
00:20:30.36\00:20:32.36
like a scrambled egg.
00:20:32.39\00:20:34.66
So what I'm doing to do is
00:20:34.70\00:20:36.03
I'm gonna lean
it on this long edge
00:20:36.06\00:20:38.87
and then I'm just
gonna cut thin slices
00:20:38.90\00:20:40.34
and they don't
have to be uniform,
00:20:40.37\00:20:41.70
they don't even
have to be perfect.
00:20:41.74\00:20:43.07
In fact, if they fall
apart that's authentic
00:20:43.10\00:20:45.44
and we're good with that.
00:20:45.47\00:20:46.81
So you notice,
00:20:46.84\00:20:48.18
I'm just
cutting some thin slices
00:20:48.21\00:20:50.25
until I get to the end.
00:20:50.28\00:20:52.05
Some of them may
break apart and that's fine.
00:20:52.08\00:20:54.35
But I already have some of
my tofu slices already cut,
00:20:54.38\00:20:57.49
so we're good with that.
00:20:57.52\00:20:58.85
What I'm gonna do is
00:20:58.89\00:21:00.22
I'm gonna take
all of my seasonings
00:21:00.26\00:21:01.72
and I'm gonna go ahead
and add them to one another.
00:21:01.76\00:21:08.46
We're gonna add
our sweet paprika,
00:21:08.50\00:21:10.53
I added my turmeric
with my nutritional yeast.
00:21:10.57\00:21:15.20
I am adding my onion powder.
00:21:15.24\00:21:18.27
And I'm gonna add my salt.
00:21:18.31\00:21:22.08
Okay,
00:21:22.11\00:21:23.45
what I'm gonna do is
00:21:23.48\00:21:24.81
I am just gonna
give this a nice stir.
00:21:24.85\00:21:27.02
I'm gonna add my soy milk
00:21:27.05\00:21:30.85
and we're gonna
just whisk with this up.
00:21:30.89\00:21:32.22
This is like an egg yolk.
00:21:32.25\00:21:33.96
It would be like
what an egg yolk would be,
00:21:33.99\00:21:35.92
okay.
00:21:35.96\00:21:37.29
So we're just gonna go
ahead and stir this up.
00:21:37.33\00:21:39.06
Okay.
00:21:42.20\00:21:43.53
Now what you can
do too with your pan
00:21:43.57\00:21:45.90
is you can always
use a non-stick spray.
00:21:45.93\00:21:48.84
We don't use oil
here at NEWSTART,
00:21:48.87\00:21:51.21
but we will use
a non-stick spray
00:21:51.24\00:21:52.94
because we don't want to
lose the half of the food
00:21:52.97\00:21:54.31
that we're eating.
00:21:54.34\00:21:55.68
We wanted it to be able
to not stick to the pan.
00:21:55.71\00:21:58.88
But you can also
use a non-stick pans.
00:21:58.91\00:22:00.25
So I'm just gonna lightly
spray this with coconut oil.
00:22:00.28\00:22:02.98
And coconut oil withstands
a very high temperature,
00:22:03.02\00:22:05.39
so I do like to use
it when I'm cooking.
00:22:05.42\00:22:08.46
Okay, what I'm gonna do now
00:22:08.49\00:22:09.82
is I'm just gonna gently
00:22:09.86\00:22:12.09
add my tofu here.
00:22:12.13\00:22:17.83
Okay, we're
gonna just separate it.
00:22:17.87\00:22:19.73
And I want to be careful, I
don't want to just go crazy.
00:22:19.77\00:22:22.37
I can't want to
be gentle with these
00:22:22.40\00:22:24.77
so that we get more of an
authentic looking scramble.
00:22:24.81\00:22:30.58
So right now I'm just
kind off un-layering them.
00:22:30.61\00:22:33.48
I'm gonna go ahead
and add my egg yolk here.
00:22:33.52\00:22:37.59
And we're gonna just
try to work all these in
00:22:37.62\00:22:39.39
so that it gets
nice and coated together.
00:22:39.42\00:22:44.13
Okay.
00:22:44.16\00:22:45.49
And its okay if
they break apart,
00:22:45.53\00:22:47.30
just kind of work with it
00:22:47.33\00:22:49.36
This is gonna be a
little bit of an art project,
00:22:49.40\00:22:53.27
if you well.
00:22:53.30\00:22:54.64
Gonna just kind of
coat it as best as we can.
00:22:54.67\00:22:57.11
And once we get that eggy color,
00:22:57.14\00:23:00.04
and some of this
gonna break apart
00:23:00.08\00:23:01.54
and that's okay.
00:23:01.58\00:23:02.94
But once we get it all in
there, turn this down slightly,
00:23:02.98\00:23:07.15
we're gonna cook it until
its all the way warm through.
00:23:07.18\00:23:11.22
Okay.
00:23:11.25\00:23:13.25
Try to be gentle
with it if you can.
00:23:13.29\00:23:18.33
Just kind of work with it.
00:23:18.36\00:23:20.80
All of my seasonings
are in that flavor packet.
00:23:20.83\00:23:24.80
And you can always
like, triple and quadruple
00:23:24.83\00:23:27.94
that recipe for the seasoning
so you can have it on hand.
00:23:27.97\00:23:31.17
But every time
you make this recipe,
00:23:31.21\00:23:33.31
you gonna need about
00:23:33.34\00:23:34.68
two and half
teaspoons of that...
00:23:34.71\00:23:40.08
mixture that I gave you.
00:23:40.12\00:23:41.45
Okay, just to be sure.
00:23:44.79\00:23:46.12
So notice, like with real
eggs you're gonna kind of,
00:23:46.15\00:23:48.82
you're gonna get
them on the bottom there.
00:23:48.86\00:23:51.66
Okay.
00:23:51.69\00:23:53.90
And it's starting
to really look nice.
00:23:53.93\00:23:56.26
And with scramble,
00:23:56.30\00:23:58.27
there is a lot of water
in tofu so you're gonna see
00:23:58.30\00:24:00.40
as its starts to cook
it will release some water.
00:24:00.44\00:24:03.64
And then as that
water starts to release
00:24:03.67\00:24:05.91
you never ever
want to strain that
00:24:05.94\00:24:07.78
because if you strain that
00:24:07.81\00:24:09.18
you're
straining all that flavor.
00:24:09.21\00:24:10.95
So go ahead and
let that evaporate
00:24:10.98\00:24:12.65
and then you're gonna condense
the flavor into your tofu.
00:24:12.68\00:24:16.69
All right.
00:24:16.72\00:24:18.15
This is looking
really beautiful here,
00:24:18.19\00:24:19.95
the color is nice.
00:24:19.99\00:24:23.43
And lets talk about
tofu, okay, for a second.
00:24:23.46\00:24:27.00
Tofu is very high in protein.
00:24:27.03\00:24:28.76
Its got in the bad
wrap in the past like,
00:24:28.80\00:24:31.37
some people says its bad,
00:24:31.40\00:24:32.73
you know, tofu, you
shouldn't be eating tofu.
00:24:32.77\00:24:34.20
But really,
00:24:34.24\00:24:35.57
if you look at the
cultures who have eaten tofu,
00:24:35.60\00:24:37.81
they are one of the
longest living people.
00:24:37.84\00:24:40.41
So tofu isn't bad.
00:24:40.44\00:24:42.11
I think the problem of tofu
in some cases is that it's GMO.
00:24:42.14\00:24:45.95
And so what can you do
with this once its done?
00:24:45.98\00:24:49.32
Well, you can definitely
just have it as a scramble,
00:24:49.35\00:24:51.75
but you could also turn
this into a break burrito
00:24:51.79\00:24:55.56
by just getting
your favorite tortilla,
00:24:55.59\00:24:57.53
topping it off
with all your favorites.
00:24:57.56\00:24:59.73
And that's a good way.
00:24:59.76\00:25:01.10
You can also put this
on top of a pizza crust
00:25:01.13\00:25:04.27
and make a
breakfast pizza out of that.
00:25:04.30\00:25:07.07
So here we go, we're
really close to here.
00:25:07.10\00:25:10.31
And all the while
I'm just scrapping down
00:25:10.34\00:25:12.74
where it wants to stick.
00:25:12.77\00:25:15.01
I'm going ahead,
00:25:15.04\00:25:16.85
and I love that color
00:25:16.88\00:25:18.45
and that's gonna be traditional
of scrambled eggs as well.
00:25:18.48\00:25:22.18
And we don't want eggs,
we want the tofu scramble.
00:25:22.22\00:25:26.39
Okay, all right.
00:25:26.42\00:25:29.29
So let's go
ahead and plate this.
00:25:29.32\00:25:33.66
Looks really good.
00:25:33.70\00:25:37.73
Okay, so just go ahead.
00:25:37.77\00:25:39.57
I'd like to have
toast with my eggs,
00:25:39.60\00:25:44.31
sometime I'll even put
my scramble inside the toast
00:25:44.34\00:25:47.58
and it acts like it a sandwich.
00:25:47.61\00:25:53.35
Okay.
00:25:53.38\00:25:55.98
It smells delicious.
00:25:56.02\00:25:58.12
And then just season it to salt,
00:25:58.15\00:25:59.85
season the salt to taste.
00:25:59.89\00:26:02.06
You can add more salt
to this if you would like,
00:26:02.09\00:26:04.13
you can always add
more nutritional yeast,
00:26:04.16\00:26:06.90
you can add sauces to
this to give it some nice kick.
00:26:06.93\00:26:13.84
But have fun with this recipe.
00:26:13.87\00:26:15.40
I know people will add
ketchup to their scrabble tofu.
00:26:15.44\00:26:19.34
And you're welcome to do that.
00:26:19.37\00:26:20.71
We have some really
nice ketchup recipes
00:26:20.74\00:26:23.04
on NEWSTARTclub.com.
00:26:23.08\00:26:25.01
So go ahead and
check that out for those,
00:26:25.05\00:26:27.75
and we'll also be having a
lot of more recipes coming out
00:26:27.78\00:26:31.32
that you can
definitely play with.
00:26:31.35\00:26:34.46
And so I'll add
some nice tomatoes,
00:26:34.49\00:26:38.53
add a little
bit of black olives.
00:26:38.56\00:26:41.13
Of course, top it
of with green onions.
00:26:41.16\00:26:43.83
There, beautiful.
00:26:43.87\00:26:45.37
And give a little
sprinkle of my Herbamare.
00:26:45.40\00:26:48.50
And that just gives
it a nice extra spice,
00:26:48.54\00:26:51.34
but feel free to
salt to your taste buds.
00:26:51.37\00:26:54.14
And here we have
our Easy Tofu Scramble.
00:26:54.18\00:26:56.75
Well, friends,
that's it for today,
00:27:08.26\00:27:09.82
but join us next
week for another episode.
00:27:09.86\00:27:12.89
In the meantime,
00:27:12.93\00:27:14.26
pick up the phone
and give us a call
00:27:14.30\00:27:15.90
at 800-525-9192.
00:27:15.93\00:27:20.64
Mention the NEWSTART Now program
00:27:20.67\00:27:23.41
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00:27:23.44\00:27:25.91