Participants: Ron Giannoni (Host), Juan Garcia
Series Code: NSN
Program Code: NSN000162A
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00:10 Every year in America,
00:12 there are over one million deaths 00:13 because of type 2 diabetes and chronic obesity. 00:16 This includes heart attacks and strokes. 00:19 That's six and half 747s crashing everyday. 00:22 What's even most surprising is that the fix is easy. 00:25 It's your lifestyle. 00:27 Wouldn't it be nice 00:28 if you could actually add quality years to your life 00:30 rather than dying one organ at a time? 00:33 Obesity and diabetes 00:35 re the cause of over million deaths per year. 00:38 Most diseases are reversible, 00:40 because most diseases are lifestyle diseases, 00:42 especially type 2 diabetes and chronic obesity. 00:46 Seriously now, they can be reversed 00:48 and the quality of your life can be renewed. 00:52 Call NEWSTART today at 1-800-525-9192. 00:58 You will see dramatic changes 01:00 in the first few days of our program 01:02 and you'll be on the road 01:03 to a better, more robust quality of life. 01:06 The NEWSTART programs are simple and effective. 01:11 Hi, friends, and welcome to 01:12 another addition of NEWSTART Now. 01:15 I'm your host, Ron Giannoni. 01:17 In our studio there is Juan Garcia. 01:20 Juan, how are you? 01:22 Good, good, how are you? I'm doing good. 01:23 And I want our viewers to see, when you first arrived, 01:27 and I am gonna ask you, 01:29 see, if you can see a difference 01:31 between then and now. 01:33 So lets break away for that. 01:37 I came to NEWSTART, 01:38 because being a diabetic, type 2 diabetic, 01:41 and I would like to change that. 01:43 Through my church I heard that we could make a change, 01:47 having a new start in our lives, 01:49 and I like to take care of my high blood pressure. 01:52 I have high cholesterol, high triglycerides, 01:55 and I have some depression, 01:58 and I would like to come here and heal myself from that 02:02 with the help of NEWSTART program. 02:05 And that's what I'd like to get out of this place. 02:08 What I would like to get out of this place 02:09 is to be healthy again, 02:12 get rid of my type 2 diabetes, 02:14 get rid of my high blood pressure, 02:15 loose some weight 02:16 and hopefully, not to be depressed any more, 02:18 and regain the self-confidence that I should have in my life. 02:22 And be able to spend some time with my grandchildren, 02:25 roll around the ground with them, 02:26 and be playful. 02:28 And that's what I'd expect to get out of this place. 02:33 Welcome back, friends. 02:34 And as I said, Juan is here. 02:37 We're ready to fire away some questions. 02:39 Now, I've asked the viewers to see 02:42 if they can see any difference in you. 02:45 I see a difference, 02:47 but what's most important, do you see a difference? 02:51 I feel, I feel great. 02:52 I feel different you know, when I first came here. 02:55 I have a lot more energy, I'm more alert, 02:58 and I'm ready to take on the world. 03:00 You know, just, what you just said, 03:01 that's the difference. 03:03 I feel that you're more alert, you're more present. 03:06 When you came here, you're little down, 03:08 but now you seemed to be a lot more energy, 03:12 that's way I put. 03:13 Yes. 03:15 I know that you were on medications when you came here. 03:18 And tell us, you're off all your medications now? 03:22 I am off my high blood pressure medication. 03:24 I'm off my diabetic medication, it's Lantus and Humalog. 03:29 And I'm free of the medication of sticking myself 03:31 and poking myself all the time, I'm off. 03:34 I bet that's exciting. 03:36 That's incredible. 03:37 I never thought it would happen. 03:39 Isn't that amazing, though. Yes, it is. 03:41 God is so wonderful, he's taught us what to do, 03:44 and all we got to do is do it. 03:45 Yes. 03:47 What do you feel is contributing 03:51 to you getting or feeling better? 03:55 I think it's my food, the food I've been taught to eat, 04:00 and not only to eat but to cook, 04:03 and prepare me for a lifestyle change, 04:05 that will be forever. 04:07 What else did you learned that might be really good 04:09 as a new medicine? 04:11 Exercise. 04:12 Walking, walking, walking, walking, 04:15 that's my new medicine. 04:17 Yeah. 04:18 Do you like walking? 04:19 I do, now. 04:21 Yeah. You didn't before? 04:22 No, no, I didn't see any use for it. 04:24 I thought that was for old people. 04:27 But now I guess I'm catching up. 04:29 I guess both of us. Yeah. 04:32 I am there. 04:34 You know, when I had to go grocery store 04:36 and it was a block way, I got my car and drove. 04:40 Why would you walk a block? Right. 04:42 See the trap? 04:44 But now, I enjoy walking like you do 04:47 and I'm so happy for you, 04:48 all your numbers have come down. 04:51 They're way down. 04:52 And you've lost a few pounds. 04:54 Yes, I've lost a total of eight pounds 04:55 and I lost two inches. 04:57 Two inches on your waist. Yes. 04:59 Now, how much more you're gonna lose? 05:02 Hopefully, a lot more till I get to 180 or 175. 05:06 Okay, good. 05:07 And how tall are you? I'm 5'9". 05:10 Yeah, you can do 170, 175 being good for you. 05:14 So how did they treat you here? 05:17 You know, the people are, they're great. 05:20 They're very kind and loving, and they're willing to help you 05:23 with any kind of problems that you have, 05:25 they're willing to jump in there 05:27 and take over for you, 05:28 and they help you out. 05:30 And they are very, very kind. 05:32 Yeah. 05:34 What was your favorite part of everything you did here, 05:37 including seeing the doctors, 05:39 what was your favorite part of the program? 05:41 The cooking class. Really? 05:43 Yes, I really enjoyed the cooking class 05:45 and the samples after the classes. 05:47 Oh, you get the samples of everything. 05:49 Is that why you enjoyed it or? Yes, yes. 05:52 And the foods are delicious. 05:54 I thought that the foods were gonna be bland 05:56 and you know, vegan food. 05:59 Who wants that? Yeah. 06:01 But, actually, its very, very tasty, 06:03 its very good food. 06:05 I will tell you what, 06:06 my wife fixed a Mexican casserole today, 06:09 that what I had for lunch. 06:10 Okay. 06:12 Absolutely out of this world. 06:13 It's vegan. 06:15 But you know, we use garlic, 06:17 we use onion, cilantro, corn tortilla, 06:22 and we some times make our own vegans cheese, 06:25 and you know, different sauces to put in. 06:29 And I don't need much difference than 06:31 when I was eating everything in the world. 06:34 And I learned how to cook all that. 06:36 And that's the trick, learning how to cook. 06:39 But some people don't even know how to boil water. 06:42 So when they come here, 06:44 we teach them how to boil water. 06:46 We teach them how to make rice, you know 06:48 and simple things, beans. 06:51 And those things that are essential for our health. 06:54 Now, what did you think of the massage? 06:58 Oh, they are good. 06:59 I was little hesitant about the hydrotherapy, 07:04 with the cold water and the hot water, 07:06 but now I got used to it 07:08 and its good, its feels good now. 07:10 Describe, tell the viewers what we called that, hydro? 07:16 Hydrotherapy. 07:18 The hydrotherapy, 07:21 defining is as it's the hot water 07:22 and cold water massage. 07:24 Yeah, but, didn't we call that the car wash? 07:26 The car wash? 07:28 You know what, I didn't hear that. 07:29 You didn't hear it? No, I didn't hear that term. 07:30 Oh, I apologies. 07:32 So we call that the car wash. 07:34 And I can see why? 07:35 Because you got 16 heads spraying water on you, 07:39 and they're gonna spray hot as you can handle it, right? 07:43 Right. 07:44 And the technician or the therapist saying, 07:47 "How hot so you want?" "A little hotter." 07:49 And you get up to about 110 or 112. 07:51 "No, that's it." 07:53 And then after three minutes, 07:55 we lower it to 70, 65. 08:00 And that's cold. That is very cold. 08:02 Yes. 08:04 But it helps build the immune system, 08:06 it helps refresh the body. 08:09 Did you like that? 08:10 Not the first time. 08:12 No, I have to be honest, not the first time. 08:14 But the second and third time I got, it feel better. 08:17 Good. Yes. 08:19 And then the massage topped it off. 08:22 I love the massage work. 08:23 I love having people with their nail on to muscles. 08:27 Yeah. 08:28 And so... 08:32 you got the meet with the dietitian? 08:34 Yes. 08:35 And did you learn something there? 08:37 Yes, they explained my food portions 08:39 and what I should be having and what I shouldn't. 08:42 And how to count my food in my carbohydrates 08:46 and so it was very educational. 08:48 Good. 08:49 And who is your dietitian this time? 08:51 She was a student nurse or student dietitian. 08:54 Oh, okay. 08:55 And she is not here any more, and I can't remember her name. 08:57 She, and she and another girl... 08:59 Ashley. 09:01 Ashley, they came, 09:02 they may be here for the next session too. 09:05 We're trying to get both of them here, 09:08 but we'll see. 09:09 Anyway, they've just done their masters 09:12 on Public Health, and they're more than just... 09:17 they're students in a way 09:19 but they're very, very good girls. 09:21 Yes. 09:22 So, I want to wish you well, Juan. 09:25 Thank you. 09:27 And know that I'll be following you up 09:28 with the phone call, and checking in on you, 09:31 and supporting you in anyway we can. 09:34 And I want to thank you for taking your time 09:37 and coming on our program. 09:39 I want to thank you, guys. 09:40 You guys are wonderful. 09:41 Yeah, thank you so much. 09:43 Well, friends, thank you, but don't go away 09:46 because we have a doctor who's gonna be right here. 10:24 Welcome back, friends, help me welcome Dr. Lukens. 10:28 Easy on the shoulder, doc? 10:30 No, it's all right. 10:32 I have a bad shoulder, you know, it's still here 10:33 but its getting better. 10:35 Yeah. 10:36 But the good thing is that you got it by doing exercise, 10:39 just overdid a little bit. 10:40 I overdid. 10:42 Well, we won't talk about that on camera 10:44 while we're recording. 10:45 Yeah, okay. That's okay. 10:47 I want to get right into this interview with you 10:50 regarding this patient, Juan. 10:53 And the changes, I mean, we saw his first interview 10:57 and we've seen his second interview, 11:00 and we know there's been a lot of positive changes. 11:04 But that's from his prospective and mine. 11:07 What do you have to say about this situation? 11:10 Is he getting him better? 11:12 Can we mark him up as good-to-go? 11:15 Oh, I tell you, 11:17 there's a couple of thing in his situation. 11:19 One is that he didn't mention one of the most important thing 11:24 and that was that he's had pancreatitis 11:26 a couple of times where his... 11:30 The first time, he's in the hospital 11:31 from almost three weeks. 11:33 Wow. 11:34 And he's triglycerides. 11:37 Normal value, we like it an under 150 11:40 and his was almost 2,000. 11:43 And I mean, but that's what happens. 11:45 Well, what does that mean, to someone watching right now, 11:49 what does it mean when your triglycerides 11:51 are over 200 or over that? 11:53 Well, triglycerides is the way 11:55 the fat is going around in the blood. 11:58 And when the pancreas gets irritated 12:01 or it has pancreatitis, 12:04 then it doesn't work properly 12:07 and the level in the blood can keep going up and up. 12:13 I've seen it over 3,000. 12:15 And then ultimately what will happen? 12:16 So the trouble is, yeah, you're just sicker than sick. 12:19 Okay. 12:20 And you're there and there just battling, 12:22 sometimes trying to save your life. 12:25 And, so he had that but his family is the type 12:30 that has high triglycerides. 12:33 The others aren't so bad. Okay. 12:35 You know the cholesterol is little bit alleviative. 12:37 But this is off the wall. 12:39 But its come down, I presume. 12:42 The problem is that 12:46 we want to take people off to their medications. 12:50 And this is where we're getting the troubles 12:53 with some of the physicians 12:57 because we want to see the person know 13:00 what their numbers are unless they make a lifestyle change. 13:04 Got you. 13:05 So we take him off to his medications 13:08 and people would say, we'll, 13:10 what's your problem, doc., 13:11 these numbers are getting better? 13:14 And we keep him on the medication 13:16 and theirs number can be really good, 13:20 but at the end of the day, at the end of the time 13:23 they've been on this from the months and years, 13:26 it doesn't usually translate to less sickness, 13:31 and it doesn't usually translate to longer life. 13:34 Now that's something that isn't actually accepted. 13:39 But the, you know, 13:41 the research and so forth is coming out 13:44 and so people know that that's the truth. 13:48 And the thing is that 13:49 when it comes to these medications 13:51 we have to have medications. 13:53 Some of the medications during a real terrible time, 13:58 if we don't use those medications 14:00 the person's gonna die. 14:02 But if they don't change their lifestyle 14:04 and they're depending on the medication 14:07 then they're not going to have as good results as they could 14:10 with the lifestyle. 14:12 Physicians know that. 14:13 You know, I have talked to cardiologist and they say, 14:16 "You know, I was all excited 14:17 when I found out about lifestyle. 14:19 But I couldn't get anybody to do it. 14:21 So you know, I just have to do what I can do." 14:24 And that's the bunch of stuff. 14:26 Anyway, 14:29 when we took him off of the medication 14:32 that he was on, fortunately, 14:34 he didn't have any side effects to it or at least not bad. 14:37 He's only been on it for couple of months. 14:40 And his numbers had come down. 14:41 I think that not too long ago 14:44 he had a second bowl pancreatitis 14:46 and they caught it earlier. 14:48 He kind of knew what was going on. 14:50 So when he came me, 14:53 his triglycerides were in the high 500s, 14:59 which is you know, 15:00 three, four times of what we want them to be. 15:03 So we take him off the medications, 15:05 and they actually stayed about the same. 15:08 So we have to see now, one, 15:11 I know that this is disappointing to you, 15:13 you liked him to be normal, 15:15 but now you're working on it with your lifestyle. 15:18 And when your lifestyle is continued on, 15:21 this is going to save your life. 15:22 Let me say this is layman terms. 15:24 Another word, with the medication, 15:26 they are 500, 15:27 you stopped medication and now with a lifestyle they're 500. 15:31 Yeah. 15:32 What would you rather have? 15:33 Well, I'd rather have the lifestyle. 15:35 And what we know is with this lifestyle 15:38 they'll get better. 15:39 Is that correct? Yeah. 15:41 Well, there's more to it than that. 15:45 I would rather have the lifestyle 15:47 but if they're on the medication 15:49 and they can do whatever 15:51 then they'd rather have the medications. 15:52 That's what we're always up against. 15:54 Sure. 15:55 And I'd rather have the lifestyle? 15:57 Because you know. 15:59 Well, not just that but I knew when I was taking medication, 16:02 I always felt kind of weird, I was getting dizzy. 16:04 Well, some people don't. Really? 16:06 But some people feel weird 16:08 when they can't have their stake, 16:10 lobster, and mud-pie. 16:12 I remember those days. 16:15 So now he's really, you know, you can tell by looking at him 16:19 that he is in the medical field. 16:22 I mean, he's a X-ray technician and he helps the cardiologist 16:30 putting all these electronic devices. 16:32 So he's around there all the time 16:35 and he sees what happens to these people. 16:37 So he wants something better. 16:39 How about is weight? 16:40 I know that he looks a little leaner. 16:42 Yeah, he's lost a little bit 16:44 but he'd probably like to have lost 30 pounds 16:47 while he was here. 16:49 We talked about people that have the congestive heart 16:51 failure and a few of them have lost 30 pounds in a week. 16:54 But that's not the other thing. 16:56 No. 16:58 We couldn't get the lion after him. 17:00 You know, the lion, it comes up from behind 17:01 and bites a big chunk out of you. 17:04 We don't have any of those here. 17:05 No. Just kidding. 17:07 The other thing is that 17:08 he's lots two inches in his waist. 17:09 He told me about that how his waist is shrinking. 17:12 Yeah. 17:13 And I mean that's incredible, 17:17 we have another doctor here 17:18 that is really interested in what we're doing. 17:21 This is his first session and he is really pleased 17:24 with what's happening. 17:26 We interviewed Dr. Chan 17:27 and he's just, wow, he's amazed. 17:31 But I got some bad news. 17:33 We're running out of time. 17:35 I want to thank you for coming and taking your time with us. 17:38 It's is always a pleasure. 17:39 Juan is not running out of time. 17:42 No. We are. 17:43 Good to see you. Good to see you again. 17:45 But, friends, don't go away, 17:47 we have a recipe following this. 17:51 I'm Michelle, 17:53 and I'll be teaching you how to make Easy Scramble Tofu. 17:56 I am your NEW START cooking instructor. 17:58 So lets get started. 17:59 So what we'll need for this recipe 18:01 is a firm tofu that's packed in water. 18:04 Its really important when working with tofu 18:06 that you get organic. 18:08 There's a lot of problem with tofu out there 18:10 and most of it is 18:11 because it is genetically modified. 18:13 But if you get organic you're good to go. 18:16 All right, 18:18 so what I'd like to talk about also are this, 18:21 is this Herbamare seasoning we'll be using. 18:23 And this is a great all-purpose seasoning. 18:25 You can get it at our store here, 18:29 and you can order it online. 18:30 But we love it 18:32 and so if you hear me talk about Herbamare, 18:34 this is the one we use. 18:35 We'll be using some soy milk, some onion powder, 18:39 some sweet paprika. 18:41 I'll be using some turmeric for some color. 18:44 And then we'll just do some nice accessories 18:46 with our tomatoes, and onions, and some blacks olives, 18:50 and nutritional yeast 18:51 to give it a nice cheesy flavor. 18:54 If you'll notice, 18:56 I have this really interesting type of salt. 18:59 And this salt is a black Himalayan salt. 19:02 Even though it's kind of red, 19:04 it can also be gray, it adds a sulphur flavor. 19:07 So if you can find it online, I encourage you to get it, 19:10 because eggs we'll have a high sulphur flavor. 19:13 And so we're trying to mimic what eggs would taste like. 19:16 So this salt is really kind of cool. 19:18 And if you can't get that, 19:20 just use black salt with aminos. 19:21 Okay, so lets get started. 19:23 I have my skillet that I'm gonna be working in. 19:25 And I'm gonna just preheat my skillet 19:28 over a medium low heat. 19:30 I don't want to go crazy with the heat 19:31 because I don't want this to stick, like crazy. 19:34 So if you prime your pans by heating them first, 19:39 you'll have a less tendency for them to stick. 19:41 Okay, 19:43 so what I'm gonna do is I'm gonna take my tofu 19:45 and I'm gonna strain it. 19:47 And notice, this is an easy pull. 19:49 So that's this kind of a good tofu to get. 19:51 Some times you have to cut it, but don't be afraid to do that. 19:53 And I'm just gonna ahead and dump that in my sink. 19:57 And I don't want to go crazy with this. 19:59 I don't want to press this out so that's its super dry 20:02 because part of having a scramble tofu 20:05 is you do want to have some of that liquid in there 20:07 to give you the feel of egg. 20:09 So, notice, I'm just pressing it out. 20:10 You can take a paper or towel 20:12 and press some more out if you'd like. 20:14 And I'm just gonna show you a technique 20:16 of cutting this tofu. 20:18 And you could crumble this tofu up. 20:22 And it's, it never really turn out to be egg looking, though. 20:26 Whenever you crumble it up, 20:27 it just reminds you of some kind of ricotta cheese. 20:30 So we're gonna try to really make something look 20:32 like a scrambled egg. 20:34 So what I'm doing to do is 20:36 I'm gonna lean it on this long edge 20:38 and then I'm just gonna cut thin slices 20:40 and they don't have to be uniform, 20:41 they don't even have to be perfect. 20:43 In fact, if they fall apart that's authentic 20:45 and we're good with that. 20:46 So you notice, 20:48 I'm just cutting some thin slices 20:50 until I get to the end. 20:52 Some of them may break apart and that's fine. 20:54 But I already have some of my tofu slices already cut, 20:57 so we're good with that. 20:58 What I'm gonna do is 21:00 I'm gonna take all of my seasonings 21:01 and I'm gonna go ahead and add them to one another. 21:08 We're gonna add our sweet paprika, 21:10 I added my turmeric with my nutritional yeast. 21:15 I am adding my onion powder. 21:18 And I'm gonna add my salt. 21:22 Okay, 21:23 what I'm gonna do is 21:24 I am just gonna give this a nice stir. 21:27 I'm gonna add my soy milk 21:30 and we're gonna just whisk with this up. 21:32 This is like an egg yolk. 21:33 It would be like what an egg yolk would be, 21:35 okay. 21:37 So we're just gonna go ahead and stir this up. 21:42 Okay. 21:43 Now what you can do too with your pan 21:45 is you can always use a non-stick spray. 21:48 We don't use oil here at NEWSTART, 21:51 but we will use a non-stick spray 21:52 because we don't want to lose the half of the food 21:54 that we're eating. 21:55 We wanted it to be able to not stick to the pan. 21:58 But you can also use a non-stick pans. 22:00 So I'm just gonna lightly spray this with coconut oil. 22:03 And coconut oil withstands a very high temperature, 22:05 so I do like to use it when I'm cooking. 22:08 Okay, what I'm gonna do now 22:09 is I'm just gonna gently 22:12 add my tofu here. 22:17 Okay, we're gonna just separate it. 22:19 And I want to be careful, I don't want to just go crazy. 22:22 I can't want to be gentle with these 22:24 so that we get more of an authentic looking scramble. 22:30 So right now I'm just kind off un-layering them. 22:33 I'm gonna go ahead and add my egg yolk here. 22:37 And we're gonna just try to work all these in 22:39 so that it gets nice and coated together. 22:44 Okay. 22:45 And its okay if they break apart, 22:47 just kind of work with it 22:49 This is gonna be a little bit of an art project, 22:53 if you well. 22:54 Gonna just kind of coat it as best as we can. 22:57 And once we get that eggy color, 23:00 and some of this gonna break apart 23:01 and that's okay. 23:02 But once we get it all in there, turn this down slightly, 23:07 we're gonna cook it until its all the way warm through. 23:11 Okay. 23:13 Try to be gentle with it if you can. 23:18 Just kind of work with it. 23:20 All of my seasonings are in that flavor packet. 23:24 And you can always like, triple and quadruple 23:27 that recipe for the seasoning so you can have it on hand. 23:31 But every time you make this recipe, 23:33 you gonna need about 23:34 two and half teaspoons of that... 23:40 mixture that I gave you. 23:44 Okay, just to be sure. 23:46 So notice, like with real eggs you're gonna kind of, 23:48 you're gonna get them on the bottom there. 23:51 Okay. 23:53 And it's starting to really look nice. 23:56 And with scramble, 23:58 there is a lot of water in tofu so you're gonna see 24:00 as its starts to cook it will release some water. 24:03 And then as that water starts to release 24:05 you never ever want to strain that 24:07 because if you strain that 24:09 you're straining all that flavor. 24:10 So go ahead and let that evaporate 24:12 and then you're gonna condense the flavor into your tofu. 24:16 All right. 24:18 This is looking really beautiful here, 24:19 the color is nice. 24:23 And lets talk about tofu, okay, for a second. 24:27 Tofu is very high in protein. 24:28 Its got in the bad wrap in the past like, 24:31 some people says its bad, 24:32 you know, tofu, you shouldn't be eating tofu. 24:34 But really, 24:35 if you look at the cultures who have eaten tofu, 24:37 they are one of the longest living people. 24:40 So tofu isn't bad. 24:42 I think the problem of tofu in some cases is that it's GMO. 24:45 And so what can you do with this once its done? 24:49 Well, you can definitely just have it as a scramble, 24:51 but you could also turn this into a break burrito 24:55 by just getting your favorite tortilla, 24:57 topping it off with all your favorites. 24:59 And that's a good way. 25:01 You can also put this on top of a pizza crust 25:04 and make a breakfast pizza out of that. 25:07 So here we go, we're really close to here. 25:10 And all the while I'm just scrapping down 25:12 where it wants to stick. 25:15 I'm going ahead, 25:16 and I love that color 25:18 and that's gonna be traditional of scrambled eggs as well. 25:22 And we don't want eggs, we want the tofu scramble. 25:26 Okay, all right. 25:29 So let's go ahead and plate this. 25:33 Looks really good. 25:37 Okay, so just go ahead. 25:39 I'd like to have toast with my eggs, 25:44 sometime I'll even put my scramble inside the toast 25:47 and it acts like it a sandwich. 25:53 Okay. 25:56 It smells delicious. 25:58 And then just season it to salt, 25:59 season the salt to taste. 26:02 You can add more salt to this if you would like, 26:04 you can always add more nutritional yeast, 26:06 you can add sauces to this to give it some nice kick. 26:13 But have fun with this recipe. 26:15 I know people will add ketchup to their scrabble tofu. 26:19 And you're welcome to do that. 26:20 We have some really nice ketchup recipes 26:23 on NEWSTARTclub.com. 26:25 So go ahead and check that out for those, 26:27 and we'll also be having a lot of more recipes coming out 26:31 that you can definitely play with. 26:34 And so I'll add some nice tomatoes, 26:38 add a little bit of black olives. 26:41 Of course, top it of with green onions. 26:43 There, beautiful. 26:45 And give a little sprinkle of my Herbamare. 26:48 And that just gives it a nice extra spice, 26:51 but feel free to salt to your taste buds. 26:54 And here we have our Easy Tofu Scramble. 27:08 Well, friends, that's it for today, 27:09 but join us next week for another episode. 27:12 In the meantime, 27:14 pick up the phone and give us a call 27:15 at 800-525-9192. 27:20 Mention the NEWSTART Now program 27:23 and receive the NEWSTART special. |
Revised 2016-08-22