Every year in America
00:00:10.97\00:00:12.31
there are over
one million deaths
00:00:12.34\00:00:13.68
because of Type 2
diabetes and chronic obesity.
00:00:13.71\00:00:16.58
This includes heart
attacks and strokes.
00:00:16.61\00:00:18.95
That's six and half
747s crashing every day.
00:00:18.98\00:00:22.52
What's even more surprising
is that the fix is easy.
00:00:22.55\00:00:25.79
It's your lifestyle.
00:00:25.82\00:00:27.39
Wouldn't it be nice
if you could actually add
00:00:27.42\00:00:29.32
quality years to your life
00:00:29.36\00:00:30.73
rather than dying
one organ at a time?
00:00:30.76\00:00:33.53
Obesity and
diabetes are the cause
00:00:33.56\00:00:35.26
of over million deaths per year.
00:00:35.30\00:00:37.80
Most diseases are reversible
00:00:37.83\00:00:39.90
because most diseases
are lifestyle diseases,
00:00:39.93\00:00:42.77
especially Type 2
diabetes and chronic obesity.
00:00:42.80\00:00:46.31
Seriously now,
they can be reversed
00:00:46.34\00:00:48.61
and the quality of
your life can be renewed.
00:00:48.64\00:00:52.18
Call Newstart
today at 1-800-525-9192.
00:00:52.21\00:00:58.32
You will see dramatic changes
00:00:58.35\00:00:59.89
in the first few
days of our program
00:00:59.92\00:01:01.92
and you'll be on the road
00:01:01.96\00:01:03.29
to a better more
robust quality of life.
00:01:03.32\00:01:06.06
The Newstart programs
are simple and effective.
00:01:06.09\00:01:10.70
Hi, friends, and
welcome to another edition
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of Newstart Now.
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I'm your host Ron
Giannoni and in our studios
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we have Oscar Neuman
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all the way from New York City.
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Hi. How are you?
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Thank God.
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Thank God you're alive.
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Yes, sir.
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Thank God you're
here. That's even more so.
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I want the viewers to see
when you first arrived here,
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so we're gonna break
away just for a minute.
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I'm here is because I
have high blood pressure,
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I have diabetes,
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I have kidney
problems and I'm overweight
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and I want to
get rid of all of it.
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Now it's told that
over here I could do it
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and this is the place to
be, so that's why I'm here.
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This has kept me
from doing things
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that my friends are doing
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that I can do and
running around with my grandkids
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and being with them and
being on trampolines with them,
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I've to be off it because of my,
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all my problems that I'm having.
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And I want to able to
go jump and run with them.
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I would ask for health
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and I would ask just to
be able to do the things
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that everybody
else is able to do
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and which I can't do.
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I'd love to reverse
all these conditions
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and I'd love to
be able to walk away
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from all the crap
food that's out there
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and know that I'm
doing the right thing.
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All right.
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And welcome back, friends,
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and before we
start the interview,
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I want the cameraman
to just pan this table
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right in front of me,
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because these
were the medications
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that Oscar was taking all
for I don't know how many years.
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But we're gonna now do
an interview with Oscar
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and we're gonna talk
about these medications.
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What about these medications?
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How many are you taking today?
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Absolutely, none.
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You're not taking any of them?
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Not one.
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How's that possible?
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Well, this
program is unbelievable.
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Case closed.
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That's it.
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You're unbelievable.
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You actually
changed a great deal
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since you've been here.
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Totally, I had energy.
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You've lost weight,
you had energy here,
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go head, you tell me.
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I've energy and when I got here
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I was told that
we'd have to walk
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and I said oh, my
God, this is hell on earth.
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I can't walk? I can't walk.
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You couldn't walk half a mile?
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Walk half a mile,
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I couldn't walk from
the corner to my store.
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You couldn't walk that
far. I couldn't walk that far.
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And when I
would go to the store,
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I would always go around three,
four times around the block,
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sometimes wait in the
car for almost an hour,
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until I could find the spot
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as close to the
store as possible.
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I would never want
to walk from wherever...
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There were times there
were four, five spots available.
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Nope, it's too far.
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And how far are you walking now?
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In fact two days ago
I walked almost 6 miles.
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Six miles?
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Six miles, this morning I
did three and a half miles.
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Absolutely wonderful.
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I'm little exhausted.
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Okay.
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But I accepted.
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That's permissible. Yes.
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You could be exhausted.
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I exhausted and then
I go back to doing it.
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Yes, but what's really amazing,
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now let's talk about
your these medications.
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What are they all for?
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They're all
for... Wait a minute.
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You were told when you...
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You just told me this
before we start shooting
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that you had to go on
dialysis, am I correct?
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Yes, two weeks
before I got here,
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I was told by my nephrologist
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that I've to go on dialysis
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and he set up an
appointment with a doctor
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to put in a shunt in
my arm for the dialysis.
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And I came back to my brother
who happens to be a doctor,
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an alternative medicine doctor
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and I told him that
we've to do a shunt,
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and he said over my dead body.
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No, over your dead body.
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No, over his dead body.
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One way or the other...
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Well, so he
advised you to come here?
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So, he got on the
phone and he called here.
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And we talked, I remember
we talked to your brother.
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And you told yes, and
he said this is the place,
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he had called
the few other places
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but he said he didn't
like the answers that he got.
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So, I did a good
job. Yes, you did.
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Amen, a little pat in the back
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Why not? No, why not?
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'Cause I know,
you know I love it
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when guys like you
come to this program
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and they get well
and it's just another way
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to praise the Lord.
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It's amazing. Yes.
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Absolutely.
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Now did we miss anything
out, diabetes, weight...
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Yes, diabetes, first of
all diabetes because of that,
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because of the diabetes,
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they wanted to
put me on dialysis
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because they said my
kidneys were shutting down
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and they gave me a
number that if it goes below 16.
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If it gets 16 there is
no other way in the world
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to go ahead and do
to catch to save it.
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And since you've been
here the number has gone up.
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And now it's gone up to 21.
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Yeah.
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And the other number I was told,
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I had 170 and it's down to 52.
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And I'm not on any
one of these medications,
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not a one, and my sugar,
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my fasting sugar
was yesterday 121
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and today if the
lunch and a good lunch
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it's down to 150
without any medications.
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Awesome.
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And before I would like I said,
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I started out
at 440 with insulin
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and all these medications.
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So you were taking,
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your blood sugar was
440 with medications...
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With medications, with insulin.
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And yesterday you had
121 without any insulin.
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Praise God.
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Folks, there it is.
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I mean, you know, that
we've done about 200 interviews
00:07:06.09\00:07:09.99
in the last several years,
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and I've heard the
story over and over and over.
00:07:11.93\00:07:14.43
And those viewers out
there that are still wondering
00:07:14.46\00:07:17.53
should they come or shouldn't.
00:07:17.57\00:07:19.27
You should pick up
that phone right now
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and call me at 800-525-9192
00:07:21.64\00:07:27.38
ask for me Ron Giannoni,
00:07:27.41\00:07:29.68
and I'll make you an
offer you can't refuse.
00:07:29.71\00:07:32.11
I want people to come here.
00:07:32.15\00:07:33.48
I can also say
one another thing.
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Please.
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I traveled around
the world quite a bit.
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And I've never
come across a community
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as friendly with a smile
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and if you have a question
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there is nobody
that doesn't answer
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and say, no, don't have time,
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they all find the time
to answer which I've...
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I've gone to doctors
and ask them questions,
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and when I ask them questions,
00:08:02.78\00:08:04.91
they tell me, oh, I got to run,
00:08:04.95\00:08:06.28
I don't have time to answer it.
00:08:06.31\00:08:08.18
And I tell them, I
paid you for my time.
00:08:08.22\00:08:10.12
He says, I'm
sorry, I'm running late.
00:08:10.15\00:08:12.32
So this over here is amazing.
00:08:12.35\00:08:14.62
I know the drill,
look we run out of time
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Okay.
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I don't want to
give you the bumps roast,
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I really hate doing this.
00:08:20.33\00:08:21.66
Okay.
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Thank you so
much. You're welcome.
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You're a great guy
and God bless you to.
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God bless you too.
00:08:25.80\00:08:27.14
Okay. Okay.
00:08:27.17\00:08:28.50
And, friends, don't go away
00:08:28.54\00:08:30.14
because Dr. Lukens
will be right with us.
00:08:30.17\00:08:34.28
Welcome back, friends, help me
00:09:06.84\00:09:09.44
welcome Dr. Lukens
with that hand there,
00:09:09.48\00:09:12.31
that's a strong
hand you got there.
00:09:12.35\00:09:14.45
You know I want
the audience to know
00:09:14.48\00:09:15.82
and the viewers to know this,
00:09:15.85\00:09:17.95
you've been here 25 years?
00:09:17.99\00:09:20.26
Yeah and counting.
00:09:20.29\00:09:21.62
And counting, and you've
done some marvelous things
00:09:21.66\00:09:25.59
and I know we're
gonna talk about...
00:09:25.63\00:09:26.96
No, no, no wait a minute,
I haven't done marvelous...
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The Lord has
done marvelous things.
00:09:28.36\00:09:30.53
Yeah, His plan...
00:09:30.57\00:09:31.90
Through you, through all of us,
00:09:31.93\00:09:33.94
through the Newstart program
00:09:33.97\00:09:35.84
but I want to get right in
and talk to this wonderful,
00:09:35.87\00:09:38.51
talk about this wonderful man.
00:09:38.54\00:09:41.18
We've seen his interviews,
00:09:41.21\00:09:42.54
we know that he
has some kidney issues.
00:09:42.58\00:09:45.38
We know he has
diabetes, high blood pressure
00:09:45.41\00:09:48.58
and he is overweight.
00:09:48.62\00:09:49.95
And today he's told me he
lost three or four belt sizes.
00:09:49.98\00:09:53.15
He is losing
weight and he is, tell...
00:09:53.19\00:09:55.99
What about his kidneys?
00:09:56.02\00:09:57.36
How are they doing, doctor?
00:09:57.39\00:09:58.73
Well, when he came here,
00:09:58.76\00:10:01.20
the first blood draws
they rushed it through
00:10:01.23\00:10:05.30
and told us that his,
00:10:05.33\00:10:07.24
his kidneys are in big
trouble and he knew that,
00:10:07.27\00:10:12.24
he has two
brothers that are doctors
00:10:12.27\00:10:14.41
and one of them
likes this type of stuff,
00:10:14.44\00:10:17.71
so he researched
kidney and he thought,
00:10:17.75\00:10:19.98
he actually talked to
people and he thought,
00:10:20.02\00:10:22.88
well, this will probably
be one of the best places
00:10:22.92\00:10:25.05
that he can go to.
00:10:25.09\00:10:26.49
I answer to his
questions satisfactorily,
00:10:26.52\00:10:30.83
so then he sends him here
00:10:30.86\00:10:32.79
and his brothers kind of like
00:10:32.83\00:10:34.40
yeah, I want to
get better you know,
00:10:34.43\00:10:36.26
what do you think
you were doing here.
00:10:36.30\00:10:38.47
So anyway his
kidneys were are packing up
00:10:38.50\00:10:43.24
and you could say,
00:10:43.27\00:10:44.61
and then that means they've
got to put a shunt in the arm
00:10:44.64\00:10:46.81
if he's getting
on him on dialysis
00:10:46.84\00:10:49.44
and the thing is just that
each time we have an interview,
00:10:49.48\00:10:54.48
he lost four inches in his waist
00:10:54.52\00:10:57.45
and that's because
the internal fat is inside
00:10:57.49\00:11:00.96
and it's in the liver,
with metabolic syndrome,
00:11:00.99\00:11:03.49
it's going away.
00:11:03.53\00:11:05.19
He was having a
hard time walking.
00:11:05.23\00:11:07.93
Dr. Chang that visited
this time the cardiologist,
00:11:07.96\00:11:11.80
he says, you know,
his heart is really bad,
00:11:11.83\00:11:14.70
but now he is able to,
00:11:14.74\00:11:16.60
he is able to get up to
walking five miles a day.
00:11:16.64\00:11:19.37
He couldn't walk the first day.
00:11:19.41\00:11:21.24
It was really, really tough.
00:11:21.28\00:11:22.61
He said half a mile loop,
00:11:22.64\00:11:23.98
his knees were
killing him almost.
00:11:24.01\00:11:25.41
Yeah.
00:11:25.45\00:11:26.78
And then he tells
five and a half miles.
00:11:26.82\00:11:29.08
Yeah, now that's,
that's something else.
00:11:29.12\00:11:30.45
That's incredible.
00:11:30.49\00:11:31.82
So, anyway,
00:11:31.85\00:11:33.19
so they sent the
lab results through,
00:11:33.22\00:11:36.96
they rushed it through to us
00:11:36.99\00:11:39.19
because his blood urea nitrogen,
00:11:39.23\00:11:41.56
it should be easy numbers
to remember it's like 8 to 26
00:11:41.60\00:11:45.90
or something like that,
00:11:45.93\00:11:47.30
and his was over
100, it was almost 110.
00:11:47.34\00:11:51.41
And so, you have to alert people
00:11:51.44\00:11:55.54
when these numbers
are way out of line
00:11:55.58\00:11:57.21
because the person might
be in really, really bad shape
00:11:57.25\00:12:02.38
and then looking
at his creatinine,
00:12:02.42\00:12:04.69
that's supposed to
be about one and a half
00:12:04.72\00:12:07.22
and his was over
three and a half,
00:12:07.26\00:12:10.06
so his brother knew his
kidneys were going away.
00:12:10.09\00:12:13.50
And also, they have a
way now of figuring out
00:12:13.53\00:12:17.63
how much your
kidneys are filtering
00:12:17.67\00:12:20.34
and they should be able to,
00:12:20.37\00:12:22.04
that the number
should be greater then 59,
00:12:22.07\00:12:25.57
should be 60 or above
00:12:25.61\00:12:27.41
and his was down
to like 14 or 15.
00:12:27.44\00:12:30.38
Wow.
00:12:30.41\00:12:31.75
And so, that means you know
00:12:31.78\00:12:33.11
you got to get
ready for dialysis,
00:12:33.15\00:12:34.98
there is nothing for it.
00:12:35.02\00:12:36.58
You can't recover kidneys
when they're that far gone.
00:12:36.62\00:12:42.29
And so anyway he
was really thrilled
00:12:42.32\00:12:44.73
because his blood urea
nitrogen is half of what it was,
00:12:44.76\00:12:49.10
his creatinine has
gone down below three
00:12:49.13\00:12:52.47
and his eGFR has gone up to 24
00:12:52.50\00:12:56.94
and they, they
told him, you know,
00:12:56.97\00:13:00.64
that never happens,
yours kidneys are gone.
00:13:00.68\00:13:03.71
Now, for the
people that have diabetes
00:13:03.75\00:13:07.62
it's easier to work on
00:13:07.65\00:13:09.05
because it's a
microvascular disease,
00:13:09.08\00:13:12.19
and here we go again.
00:13:12.22\00:13:13.56
When you eat just
the plant based foods,
00:13:13.59\00:13:16.06
the prostate
glands then look it up,
00:13:16.09\00:13:18.63
do two things,
00:13:18.66\00:13:20.00
they dilate the
tiny blood vessels
00:13:20.03\00:13:22.33
and that gives you 75
percent more oxygenated blood
00:13:22.36\00:13:26.13
to your body from the heart,
00:13:26.17\00:13:28.30
and the other thing is
they decrease inflammation.
00:13:28.34\00:13:31.04
And so all of these things that
00:13:31.07\00:13:32.77
we always see
over and over again,
00:13:32.81\00:13:34.38
so I mean, you
know, when you look at,
00:13:34.41\00:13:38.61
when you look at
dialysis that's a sentence,
00:13:38.65\00:13:41.28
it's not a lifestyle.
00:13:41.32\00:13:43.65
And so, we lose
about 10 percent per year
00:13:43.69\00:13:47.06
if the person is very fortunate,
00:13:47.09\00:13:49.62
and then they
have to go on longer
00:13:49.66\00:13:51.03
and stuff like that
00:13:51.06\00:13:52.39
and they don't really
feel good most of the time
00:13:52.43\00:13:54.93
and so of course, you know,
00:13:54.96\00:13:56.56
he wanted me to
talk to his brother
00:13:56.60\00:13:58.17
and his brother was so
happy, he said, I can kiss you
00:13:58.20\00:14:01.74
and I said, well,
that's a Jewish thing.
00:14:01.77\00:14:03.77
He said, I don't care
whether I'm Jewish or not,
00:14:03.81\00:14:05.84
I want to thank
you for my brother.
00:14:05.87\00:14:08.54
That's also Italian by the way.
00:14:08.58\00:14:10.01
Okay, thank you.
00:14:10.05\00:14:11.38
I think the Jewish
got it from the Italian
00:14:11.41\00:14:12.88
or may be that's
backwards, anyhow.
00:14:12.91\00:14:15.18
But anyway and also...
00:14:15.22\00:14:16.55
His numbers are better, right?
00:14:16.58\00:14:17.92
Well, not only the
numbers, he is better,
00:14:17.95\00:14:20.09
that's what you
always got to look at.
00:14:20.12\00:14:21.62
Oh, yeah, well, he looks better.
00:14:21.66\00:14:22.99
Well, he is better, yeah.
00:14:23.02\00:14:24.36
He looks better.
Yes, he looks better.
00:14:24.39\00:14:26.53
Okay.
00:14:26.56\00:14:27.90
But you know,
from your perspective
00:14:27.93\00:14:30.07
it really puts
things in plain sight now.
00:14:30.10\00:14:33.70
He not only looks
better, he is feeling better,
00:14:33.74\00:14:35.80
he is better.
00:14:35.84\00:14:37.17
Yeah.
00:14:37.21\00:14:38.54
That's what you're telling me.
00:14:38.57\00:14:39.91
Yeah, and then his, his
fellow guests that's here,
00:14:39.94\00:14:44.45
I had the exact same thing.
00:14:44.48\00:14:46.25
And in fact that guest was
called up by the nephrologist
00:14:46.28\00:14:50.99
and said you've
missed your appointment,
00:14:51.02\00:14:52.95
get in here now.
00:14:52.99\00:14:55.36
We've been trying to
get her here for a year.
00:14:55.39\00:14:57.76
Is that the lady
you're talking about?
00:14:57.79\00:14:59.16
Yeah, and you just broke hipper.
00:14:59.19\00:15:02.43
We didn't mention her name.
00:15:02.46\00:15:03.80
No, no, okay. Okay.
00:15:03.83\00:15:05.17
But anyway... Doc,
we've run out of time.
00:15:05.20\00:15:06.53
So she is good and
she is surreal as she is.
00:15:06.57\00:15:09.17
We're gonna talk to
her a little bit later.
00:15:09.20\00:15:11.04
Thank you so much for your time.
00:15:11.07\00:15:13.14
Yeah. God bless you.
00:15:13.17\00:15:14.68
Friends, don't go way
because got a recipe for you.
00:15:14.71\00:15:20.45
Hi, I'm Michelle Irwin,
00:15:20.48\00:15:21.82
I am a Newstart
cooking instructor,
00:15:21.85\00:15:23.28
and I'm gonna teach you
00:15:23.32\00:15:24.65
how to make a nutty taco meat
00:15:24.69\00:15:26.19
that is made with
lentils and cauliflower,
00:15:26.22\00:15:28.56
and walnuts,
00:15:28.59\00:15:29.92
and you will fill your friends
on this dish I guarantee it.
00:15:29.96\00:15:33.26
So let's talk about what
we're gonna do with this recipe.
00:15:33.29\00:15:36.46
So that the recipe is gonna make
00:15:36.50\00:15:38.33
our own little
taco seasoning blend.
00:15:38.37\00:15:40.94
And what I've here
is some smoked paprika,
00:15:40.97\00:15:44.14
some mild chili powder
with a little bit of cumin.
00:15:44.17\00:15:47.54
I have some onions, some garlic,
00:15:47.58\00:15:50.15
some sea salt, of
course our cauliflower
00:15:50.18\00:15:52.71
and a little tiny
florets like this.
00:15:52.75\00:15:56.15
These are French green lentils
00:15:56.18\00:15:58.82
and it give us a nice
texture for this dish,
00:15:58.85\00:16:02.02
so we're gonna be making
some French green lentils
00:16:02.06\00:16:04.16
which I've already
made ahead of time,
00:16:04.19\00:16:05.89
and so you have
that for this recipe.
00:16:05.93\00:16:07.90
Also I have my
favorite cheese sauce
00:16:07.93\00:16:09.63
I'm gonna drizzle
00:16:09.66\00:16:11.00
as well as I'll be using
00:16:11.03\00:16:12.37
a little bit of my tomato sauce,
00:16:12.40\00:16:14.84
my toasted walnuts
that I've pre-toasted
00:16:14.87\00:16:17.71
as well as all the fixed things
that I'll put into my taco.
00:16:17.74\00:16:21.84
Okay, so let's get started.
00:16:21.88\00:16:23.21
The first thing I want to do
00:16:23.24\00:16:25.05
is I want to
toast my seasonings.
00:16:25.08\00:16:26.85
This is the secret to making
this recipe pop with flavor,
00:16:26.88\00:16:31.19
because I have a
lot of aromatic spices,
00:16:31.22\00:16:33.86
these tend to give you a
little bit of a bitterness,
00:16:33.89\00:16:36.32
and I'm gonna toast them
over a medium heat with no oil,
00:16:36.36\00:16:39.46
nothing else to give
us a lot more of that
00:16:39.49\00:16:42.40
nice smoky savory feel.
00:16:42.43\00:16:45.03
So I'm gonna turn on my
burner to about a medium,
00:16:45.07\00:16:48.77
you don't want
these spices to burn,
00:16:48.80\00:16:50.34
so you've just gonna
put them into your pot,
00:16:50.37\00:16:53.58
and then what you're
gonna do is just give it a shake
00:16:53.61\00:16:55.64
or stir whatever you like to do
00:16:55.68\00:16:58.48
and then you're gonna
just toast this over the heat
00:16:58.51\00:17:00.78
until it starts become fragrant
about two to three minutes
00:17:00.82\00:17:03.99
depending on
your stove temperature
00:17:04.02\00:17:07.09
but that should do it,
00:17:07.12\00:17:08.46
so I'm gonna go ahead
and keep an eye on that.
00:17:08.49\00:17:10.09
While that is
toasting, I'm gonna go ahead
00:17:10.13\00:17:11.89
and get started and I
want to turn my walnuts
00:17:11.93\00:17:14.66
that I've toasted into a
little bit of meaty texture.
00:17:14.70\00:17:18.50
So I'm gonna add them to my
food processor with my S blade.
00:17:18.53\00:17:23.17
Go ahead and reassemble
like so give it a few pulses.
00:17:23.20\00:17:27.64
Okay, about 15 to
you desire texture
00:17:35.55\00:17:38.35
so I'm gonna give
it a little bit longer
00:17:38.39\00:17:39.72
because it's too
chunky for my texture taste.
00:17:39.75\00:17:41.92
Okay, very good, this is
what I like to see right here,
00:17:45.23\00:17:48.00
it's a nice little...
00:17:48.03\00:17:51.23
I have a grain like texture,
00:17:51.27\00:17:53.57
so I'm gonna
pour that in a bowl,
00:17:53.60\00:17:55.74
set that aside.
00:17:55.77\00:17:57.27
Okay, go head and give my spices
00:17:57.31\00:17:59.27
a little bit of a stir
00:17:59.31\00:18:02.04
and we're
getting definitely close.
00:18:02.08\00:18:03.65
I can smell all
that wonderful aroma.
00:18:03.68\00:18:08.68
Okay, now I'm gonna go ahead
and put my S blade back in.
00:18:08.72\00:18:11.59
We're gonna go ahead
and take my cauliflower now,
00:18:11.62\00:18:13.56
and I want to turn this into
00:18:13.59\00:18:15.19
like a little bit of
rice like consistency.
00:18:15.22\00:18:18.53
So let's go
ahead and put that in.
00:18:18.56\00:18:20.10
Again we're
gonna just pulse this
00:18:23.73\00:18:25.90
until we get our nice little
00:18:25.93\00:18:29.24
rice looking
feel that's perfect.
00:18:29.27\00:18:32.31
Okay, this is ready to go,
so we're gonna turn this off
00:18:32.34\00:18:36.21
and I'm just
gonna take my spices
00:18:36.24\00:18:38.31
and set them aside.
00:18:38.35\00:18:40.35
Now what I want to do is I
want to caramelize my onion
00:18:40.38\00:18:43.69
and you want to use
a nice big pan for this
00:18:43.72\00:18:46.45
so that we can really distribute
00:18:46.49\00:18:48.26
the heat evenly with our onion.
00:18:48.29\00:18:50.09
So let me
introduce, I'm gonna preheat
00:18:50.13\00:18:51.66
my pan medium high.
00:18:51.69\00:18:53.83
I want this nice and hot
so that when I add my onion,
00:18:53.86\00:18:56.13
it's gonna start to caramelize.
00:18:56.16\00:18:57.77
And what I mean by caramelizes,
00:18:57.80\00:18:59.37
onions will have sugar in them
00:18:59.40\00:19:02.14
but usually it's so
pungent you can't tell.
00:19:02.17\00:19:04.31
So we're gonna turn
these onions into a sweet onion
00:19:04.34\00:19:07.08
by taking all that
sugar out of that onion
00:19:07.11\00:19:09.68
we're giving it a
nice sweet flavor.
00:19:09.71\00:19:11.81
Okay, so what I'm
doing is taking my one onion,
00:19:11.85\00:19:15.22
putting it into my pan
00:19:15.25\00:19:16.75
and I'm gonna just
distribute the onions
00:19:16.79\00:19:18.85
evenly over the heat
and now it's a waiting game.
00:19:18.89\00:19:22.42
I'm just gonna let it
pull all that flavor out
00:19:22.46\00:19:25.53
and I'm just gonna
wait while that does that.
00:19:25.56\00:19:28.00
Okay, in the mean
time what I want to do is
00:19:28.03\00:19:30.20
I want to take
my cupped lentils.
00:19:30.23\00:19:32.43
I'm gonna go ahead now
and I'm gonna puree them
00:19:32.47\00:19:34.44
because I want this to be
a nice binder to this meat
00:19:34.47\00:19:38.34
like thing I'm going
on here, this fake meat.
00:19:38.37\00:19:41.44
And what I want to do
just take out my cauliflower,
00:19:41.48\00:19:48.15
my food processor.
00:19:48.18\00:19:49.52
Okay, you can see it
almost looks like rice.
00:19:52.95\00:19:55.76
This is gonna give us
that little fake meat look.
00:19:55.79\00:19:58.89
Okay, once it gets
nice and cooked up,
00:19:58.93\00:20:02.20
it's gonna have great
texture that's gonna blow us
00:20:02.23\00:20:05.07
and they're thinking that
how is that meat like texture.
00:20:05.10\00:20:07.80
Okay, so right now my
onions are staring to pull
00:20:07.84\00:20:11.44
the flavor out.
00:20:11.47\00:20:13.07
I'm gonna go head now
00:20:13.11\00:20:14.44
and reassemble
my food processor,
00:20:14.48\00:20:18.71
and I don't need to
wash this or rinse this,
00:20:18.75\00:20:20.68
we don't want to make
more work for ourselves,
00:20:20.72\00:20:22.45
okay, so we're just
gonna simply add this pack
00:20:22.48\00:20:25.09
to a food processor
00:20:25.12\00:20:26.82
and these are the cooked lentils
00:20:26.86\00:20:29.92
and I'm just
gonna kind of formulate
00:20:29.96\00:20:31.29
a little bit of a paste.
00:20:31.33\00:20:32.96
I can find my cover
here and lets it go.
00:20:32.99\00:20:35.96
Okay.
00:20:39.13\00:20:40.47
And you're always welcome
00:20:47.28\00:20:48.61
to leave a
little bit of a texture
00:20:48.64\00:20:49.98
it's up to you, your preference.
00:20:50.01\00:20:51.35
Now, lintels are wonderful,
they're protein packed,
00:20:51.38\00:20:53.72
they're full of fiber and
they're super easy to make,
00:20:53.75\00:20:56.15
you don't have to soak them.
00:20:56.18\00:20:57.85
You can just make them
until they are nice and soft
00:20:57.89\00:20:59.95
and you have a really great bean
00:20:59.99\00:21:02.46
that's like 40 minutes
and you have beans to eat,
00:21:02.49\00:21:05.33
or you can buy this in a can,
00:21:05.36\00:21:06.70
just make sure you
rinse them really well,
00:21:06.73\00:21:08.06
you don't want to have
that residue on your lentils.
00:21:08.10\00:21:11.43
Okay, so right now my
onions are caramelizing.
00:21:11.47\00:21:14.30
And what I want to look for
is I want to see that brown,
00:21:14.34\00:21:18.07
almost looks like it's
starting to stick to your pan
00:21:18.11\00:21:21.91
and it's getting brown,
you don't want to turn black
00:21:21.94\00:21:23.85
that's were it's burning.
00:21:23.88\00:21:25.21
With that beautiful
brown is actually our caramel
00:21:25.25\00:21:27.68
so I'm now seeing that.
00:21:27.72\00:21:29.38
I'm just gonna simply
add a little bit water,
00:21:29.42\00:21:33.12
so pull that caramel out.
00:21:33.15\00:21:37.86
Now this process
may take, you know,
00:21:37.89\00:21:40.53
five minutes depending
on how hot your stove is
00:21:40.56\00:21:44.23
or your pan is,
but just be patient.
00:21:44.27\00:21:47.74
Once those
onions are translucent
00:21:47.77\00:21:49.67
you're good to go
00:21:49.70\00:21:51.04
and you can keep
00:21:51.07\00:21:54.81
caramelizing it
if there is still,
00:21:54.84\00:21:58.01
it still have that white in them
00:21:58.05\00:21:59.41
so you can keep caramelizing.
00:21:59.45\00:22:00.78
So what I'm doing now is
00:22:00.82\00:22:02.15
I'm gonna just
repeat the process,
00:22:02.18\00:22:04.05
push all my onions around
to distribute that heat evenly.
00:22:04.09\00:22:07.49
Let all that water evaporate.
00:22:07.52\00:22:09.22
Let them stick a little
bit, that's the caramel.
00:22:09.26\00:22:11.86
Pour a little bit more water
and then we're gonna go ahead
00:22:11.89\00:22:14.06
that get all that beautiful
sweetness out of that onion
00:22:14.10\00:22:16.60
which is a ton of flavor.
00:22:16.63\00:22:18.83
Okay, so this has
stared pretty well.
00:22:18.87\00:22:20.84
I'm gonna ahead
now and add my garlic.
00:22:20.87\00:22:22.97
I'm gonna layer this flavor,
my onion and my garlic, okay.
00:22:23.00\00:22:27.71
Just keeping a
close eye on that.
00:22:27.74\00:22:29.38
Now what I want to do is
00:22:29.41\00:22:30.75
I want to add my
tomato sauce to this
00:22:30.78\00:22:35.85
as well as my spices,
00:22:35.88\00:22:37.52
I'm gonna add my salts.
00:22:40.59\00:22:41.92
Okay, and then
I'm gonna go ahead
00:22:47.43\00:22:48.76
and add this
beautiful cauliflower mixture.
00:22:48.80\00:22:53.03
We want to cook
this really well.
00:22:53.07\00:22:54.54
And if it seems too dry,
00:23:00.44\00:23:01.78
you can definitely turn
the heat down a little bit,
00:23:01.81\00:23:04.48
but that water
from the cauliflower
00:23:04.51\00:23:06.01
is also gonna help
give this some moisture,
00:23:06.05\00:23:09.85
but your are more than welcome
00:23:09.88\00:23:11.22
to add a little
bit more water too.
00:23:11.25\00:23:12.75
Just depends on
what you start with.
00:23:12.79\00:23:15.92
If you don't have
a lot to begin with,
00:23:15.96\00:23:17.33
you may need to add
a little bit more water
00:23:17.36\00:23:19.33
just to get this
steam process happening.
00:23:19.36\00:23:22.76
You can see,
00:23:22.80\00:23:24.13
it's already staring to
look a lot like brown beef.
00:23:24.17\00:23:28.20
Okay, let's go ahead
and add our toasted walnuts
00:23:28.24\00:23:31.57
that I've chopped
up to a fine texture.
00:23:31.61\00:23:33.91
All right.
00:23:37.68\00:23:40.38
This will make a
lot of taco filling.
00:23:40.42\00:23:42.88
I would say, you
know, repurpose this food.
00:23:42.92\00:23:45.85
make tacos one day,
00:23:45.89\00:23:47.22
maybe you want to
have haystacks another day
00:23:47.26\00:23:49.16
and just use this or may be this
00:23:49.19\00:23:50.53
could be a
filling puree enchiladas
00:23:50.56\00:23:52.29
or even quesadillas, okay.
00:23:52.33\00:23:56.10
You can definitely use this.
00:23:56.13\00:23:57.47
A lot of times my
kids and I will just like
00:23:57.50\00:23:59.13
have this as a dip.
00:23:59.17\00:24:00.50
We take our favorite
chips and we'll use it as a dip,
00:24:00.54\00:24:04.47
so feel free to have
fun with this recipe.
00:24:04.51\00:24:07.98
Okay, next,
00:24:08.01\00:24:09.98
we're gonna head
and add our lentils.
00:24:10.01\00:24:13.38
Okay, and so don't feel
like intimated by this color.
00:24:18.45\00:24:21.72
It's all gonna get
mixed in to the final product
00:24:21.76\00:24:25.26
and it's gonna
look really beautiful.
00:24:25.29\00:24:28.40
Lentils gonna
kind be a little bit,
00:24:28.43\00:24:30.53
you know, the color can
throw us off a little bit
00:24:30.57\00:24:32.43
but they're still
really good for you,
00:24:32.47\00:24:35.40
and you can
always add tomato sauce
00:24:35.44\00:24:37.11
to disguise that color.
00:24:37.14\00:24:40.24
Okay, so I'm just
gonna add a little bit more
00:24:40.28\00:24:43.81
stirring,
00:24:43.85\00:24:45.91
so this
incorporates really well.
00:24:45.95\00:24:47.92
We want all
those flavors to just
00:24:47.95\00:24:52.12
cook through.
00:24:52.15\00:24:53.62
Okay, it's looking really good.
00:24:57.09\00:25:02.73
And you can see
this makes quite a bit.
00:25:02.76\00:25:04.90
We are, you know,
when we make this,
00:25:04.93\00:25:06.97
it makes about, you know,
00:25:07.00\00:25:08.34
18 tacos filling
depending on how much you use,
00:25:08.37\00:25:10.71
so you can
definitely cut this is in half,
00:25:10.74\00:25:12.87
put in the refrigerator,
use it for something else
00:25:12.91\00:25:15.61
or use it all in your dishes.
00:25:15.64\00:25:19.01
I think so, there we go,
00:25:19.05\00:25:20.38
we're getting beautiful texture,
00:25:20.42\00:25:24.12
I'm gonna turn this down
00:25:24.15\00:25:25.52
and just let this
cook a little bit longer.
00:25:25.55\00:25:27.89
Okay, so let me show you
00:25:27.92\00:25:30.29
how I've used this
recipe and other recipe,
00:25:30.33\00:25:35.06
use this recipe and
how I would plate this.
00:25:35.10\00:25:38.63
Okay, so put this aside.
00:25:38.67\00:25:42.07
These are amazing little
00:25:42.10\00:25:45.07
different Engine 2 Plant-Strong,
00:25:45.11\00:25:47.48
they're brown rice tortillas,
00:25:47.51\00:25:49.14
no oil, nothing's in here
so these are great product.
00:25:49.18\00:25:52.41
I got this at the whole foods
00:25:52.45\00:25:53.85
and you can
definitely do the same.
00:25:53.88\00:25:55.22
They also have sprouted
ancient grains tortillas,
00:25:55.25\00:25:58.29
no oil so
definitely Newstart approved,
00:25:58.32\00:26:02.52
and we're really
excited about those
00:26:02.56\00:26:05.49
because sometimes
people don't have time
00:26:05.53\00:26:07.23
to make them from scratch.
00:26:07.26\00:26:08.90
Okay, so let's pull out
00:26:08.93\00:26:12.27
what I've done
with this taco meat.
00:26:12.30\00:26:15.04
And you can see
what it looks like
00:26:15.07\00:26:16.40
when it's all cooked through,
00:26:16.44\00:26:17.77
it's wonderful and
it's a really good cold,
00:26:17.81\00:26:20.01
so if you don't
have time to eat it
00:26:20.04\00:26:21.74
when it's hot definitely
save it for your lunches
00:26:21.78\00:26:24.41
or whatever you
would like to do.
00:26:24.45\00:26:25.85
So I just take
some beautiful lettuce,
00:26:25.88\00:26:28.45
add it some taco meat to it
with all my favorite fixings,
00:26:28.48\00:26:31.35
from tomatoes
and things like that.
00:26:31.39\00:26:34.39
So I'll just take my
little toast starter,
00:26:34.42\00:26:37.59
add my taco filling
00:26:37.63\00:26:40.90
and then just add all of
your favorite fixings to this,
00:26:40.93\00:26:43.87
like guacamole or your avocado,
00:26:43.90\00:26:46.13
some fresh tomatoes,
00:26:46.17\00:26:48.20
cilantro which is really good,
00:26:48.24\00:26:50.21
it helps clean
metals from your body.
00:26:50.24\00:26:52.97
Cilantro is one of those things
you either love it or hate it,
00:26:53.01\00:26:56.58
so I encourage
you to get used to it
00:26:56.61\00:26:57.98
'cause it's so good for you.
00:26:58.01\00:26:59.78
And then we
have our black olives
00:26:59.81\00:27:01.92
and then I've just made my own
favorite little cheese sauce,
00:27:01.95\00:27:05.05
and you can just definitely
add that to your starter
00:27:05.09\00:27:09.46
or if you want to
just keep it lighter,
00:27:09.49\00:27:11.66
keep it on your lettuce wraps,
00:27:11.69\00:27:15.53
and here are your
different variations
00:27:15.56\00:27:20.37
for a vege taco meat.
00:27:20.40\00:27:22.44
Well, friends,
that's it for today,
00:27:30.05\00:27:31.85
but join us next
week for another episode.
00:27:31.88\00:27:35.02
In the mean time
pick up the phone
00:27:35.05\00:27:36.62
and give us a
call at 800-525-9192.
00:27:36.65\00:27:42.49
Mention the Newstart now program
00:27:42.52\00:27:45.26
and receive the
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