Participants: Ron Giannoni (Host), Oscar Neuman
Series Code: NSN
Program Code: NSN000163A
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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. 00:18 That's six and half 747s crashing every day. 00:22 What's even more surprising is that the fix is easy. 00:25 It's your lifestyle. 00:27 Wouldn't it be nice if you could actually add 00:29 quality years to your life 00:30 rather than dying one organ at a time? 00:33 Obesity and diabetes are the cause 00:35 of over million deaths per year. 00:37 Most diseases are reversible 00:39 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 00:59 in the first few days of our program 01:01 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. 01:10 Hi, friends, and welcome to another edition 01:13 of Newstart Now. 01:14 I'm your host Ron Giannoni and in our studios 01:19 we have Oscar Neuman 01:20 all the way from New York City. 01:23 Hi. How are you? 01:25 Thank God. 01:26 Thank God you're alive. 01:27 Yes, sir. 01:29 Thank God you're here. That's even more so. 01:31 I want the viewers to see when you first arrived here, 01:34 so we're gonna break away just for a minute. 01:37 I'm here is because I have high blood pressure, 01:40 I have diabetes, 01:42 I have kidney problems and I'm overweight 01:46 and I want to get rid of all of it. 01:48 Now it's told that over here I could do it 01:51 and this is the place to be, so that's why I'm here. 01:54 This has kept me from doing things 01:56 that my friends are doing 01:58 that I can do and running around with my grandkids 02:01 and being with them and being on trampolines with them, 02:08 I've to be off it because of my, 02:10 all my problems that I'm having. 02:12 And I want to able to go jump and run with them. 02:16 I would ask for health 02:18 and I would ask just to be able to do the things 02:22 that everybody else is able to do 02:24 and which I can't do. 02:25 I'd love to reverse all these conditions 02:28 and I'd love to be able to walk away 02:32 from all the crap food that's out there 02:35 and know that I'm doing the right thing. 02:38 All right. 02:40 And welcome back, friends, 02:41 and before we start the interview, 02:43 I want the cameraman to just pan this table 02:46 right in front of me, 02:47 because these were the medications 02:50 that Oscar was taking all for I don't know how many years. 02:55 But we're gonna now do an interview with Oscar 02:58 and we're gonna talk about these medications. 03:01 What about these medications? 03:03 How many are you taking today? 03:05 Absolutely, none. 03:06 You're not taking any of them? 03:07 Not one. 03:09 How's that possible? 03:10 Well, this program is unbelievable. 03:13 Case closed. 03:15 That's it. 03:17 You're unbelievable. 03:18 You actually changed a great deal 03:20 since you've been here. 03:22 Totally, I had energy. 03:23 You've lost weight, you had energy here, 03:26 go head, you tell me. 03:27 I've energy and when I got here 03:31 I was told that we'd have to walk 03:33 and I said oh, my God, this is hell on earth. 03:36 I can't walk? I can't walk. 03:38 You couldn't walk half a mile? 03:39 Walk half a mile, 03:40 I couldn't walk from the corner to my store. 03:43 You couldn't walk that far. I couldn't walk that far. 03:45 And when I would go to the store, 03:47 I would always go around three, four times around the block, 03:50 sometimes wait in the car for almost an hour, 03:52 until I could find the spot 03:54 as close to the store as possible. 03:56 I would never want to walk from wherever... 03:59 There were times there were four, five spots available. 04:02 Nope, it's too far. 04:04 And how far are you walking now? 04:06 In fact two days ago I walked almost 6 miles. 04:11 Six miles? 04:12 Six miles, this morning I did three and a half miles. 04:14 Absolutely wonderful. 04:17 I'm little exhausted. 04:18 Okay. 04:19 But I accepted. 04:21 That's permissible. Yes. 04:22 You could be exhausted. 04:24 I exhausted and then I go back to doing it. 04:25 Yes, but what's really amazing, 04:28 now let's talk about your these medications. 04:31 What are they all for? 04:32 They're all for... Wait a minute. 04:34 You were told when you... 04:35 You just told me this before we start shooting 04:39 that you had to go on dialysis, am I correct? 04:42 Yes, two weeks before I got here, 04:44 I was told by my nephrologist 04:47 that I've to go on dialysis 04:50 and he set up an appointment with a doctor 04:53 to put in a shunt in my arm for the dialysis. 04:57 And I came back to my brother who happens to be a doctor, 05:01 an alternative medicine doctor 05:03 and I told him that we've to do a shunt, 05:08 and he said over my dead body. 05:11 No, over your dead body. 05:13 No, over his dead body. 05:14 One way or the other... 05:16 Well, so he advised you to come here? 05:18 So, he got on the phone and he called here. 05:21 And we talked, I remember we talked to your brother. 05:23 And you told yes, and he said this is the place, 05:27 he had called the few other places 05:29 but he said he didn't like the answers that he got. 05:32 So, I did a good job. Yes, you did. 05:34 Amen, a little pat in the back 05:36 Why not? No, why not? 05:37 'Cause I know, you know I love it 05:39 when guys like you come to this program 05:43 and they get well and it's just another way 05:46 to praise the Lord. 05:47 It's amazing. Yes. 05:49 Absolutely. 05:50 Now did we miss anything out, diabetes, weight... 05:52 Yes, diabetes, first of all diabetes because of that, 05:57 because of the diabetes, 05:59 they wanted to put me on dialysis 06:01 because they said my kidneys were shutting down 06:03 and they gave me a number that if it goes below 16. 06:07 If it gets 16 there is no other way in the world 06:10 to go ahead and do to catch to save it. 06:13 And since you've been here the number has gone up. 06:15 And now it's gone up to 21. 06:17 Yeah. 06:18 And the other number I was told, 06:22 I had 170 and it's down to 52. 06:26 And I'm not on any one of these medications, 06:30 not a one, and my sugar, 06:32 my fasting sugar was yesterday 121 06:35 and today if the lunch and a good lunch 06:40 it's down to 150 without any medications. 06:43 Awesome. 06:44 And before I would like I said, 06:47 I started out at 440 with insulin 06:50 and all these medications. 06:52 So you were taking, 06:53 your blood sugar was 440 with medications... 06:57 With medications, with insulin. 06:58 And yesterday you had 121 without any insulin. 07:02 Praise God. 07:04 Folks, there it is. 07:06 I mean, you know, that we've done about 200 interviews 07:10 in the last several years, 07:11 and I've heard the story over and over and over. 07:14 And those viewers out there that are still wondering 07:17 should they come or shouldn't. 07:19 You should pick up that phone right now 07:21 and call me at 800-525-9192 07:27 ask for me Ron Giannoni, 07:29 and I'll make you an offer you can't refuse. 07:32 I want people to come here. 07:33 I can also say one another thing. 07:34 Please. 07:36 I traveled around the world quite a bit. 07:38 And I've never come across a community 07:42 as friendly with a smile 07:49 and if you have a question 07:51 there is nobody that doesn't answer 07:53 and say, no, don't have time, 07:55 they all find the time to answer which I've... 07:58 I've gone to doctors and ask them questions, 08:02 and when I ask them questions, 08:04 they tell me, oh, I got to run, 08:06 I don't have time to answer it. 08:08 And I tell them, I paid you for my time. 08:10 He says, I'm sorry, I'm running late. 08:12 So this over here is amazing. 08:14 I know the drill, look we run out of time 08:17 Okay. 08:18 I don't want to give you the bumps roast, 08:20 I really hate doing this. 08:21 Okay. 08:23 Thank you so much. You're welcome. 08:24 You're a great guy and God bless you to. 08:25 God bless you too. 08:27 Okay. Okay. 08:28 And, friends, don't go away 08:30 because Dr. Lukens will be right with us. 09:06 Welcome back, friends, help me 09:09 welcome Dr. Lukens with that hand there, 09:12 that's a strong hand you got there. 09:14 You know I want the audience to know 09:15 and the viewers to know this, 09:17 you've been here 25 years? 09:20 Yeah and counting. 09:21 And counting, and you've done some marvelous things 09:25 and I know we're gonna talk about... 09:27 No, no, no wait a minute, I haven't done marvelous... 09:28 The Lord has done marvelous things. 09:30 Yeah, His plan... 09:31 Through you, through all of us, 09:33 through the Newstart program 09:35 but I want to get right in and talk to this wonderful, 09:38 talk about this wonderful man. 09:41 We've seen his interviews, 09:42 we know that he has some kidney issues. 09:45 We know he has diabetes, high blood pressure 09:48 and he is overweight. 09:49 And today he's told me he lost three or four belt sizes. 09:53 He is losing weight and he is, tell... 09:56 What about his kidneys? 09:57 How are they doing, doctor? 09:58 Well, when he came here, 10:01 the first blood draws they rushed it through 10:05 and told us that his, 10:07 his kidneys are in big trouble and he knew that, 10:12 he has two brothers that are doctors 10:14 and one of them likes this type of stuff, 10:17 so he researched kidney and he thought, 10:20 he actually talked to people and he thought, 10:22 well, this will probably be one of the best places 10:25 that he can go to. 10:26 I answer to his questions satisfactorily, 10:30 so then he sends him here 10:32 and his brothers kind of like 10:34 yeah, I want to get better you know, 10:36 what do you think you were doing here. 10:38 So anyway his kidneys were are packing up 10:43 and you could say, 10:44 and then that means they've got to put a shunt in the arm 10:46 if he's getting on him on dialysis 10:49 and the thing is just that each time we have an interview, 10:54 he lost four inches in his waist 10:57 and that's because the internal fat is inside 11:00 and it's in the liver, with metabolic syndrome, 11:03 it's going away. 11:05 He was having a hard time walking. 11:07 Dr. Chang that visited this time the cardiologist, 11:11 he says, you know, his heart is really bad, 11:14 but now he is able to, 11:16 he is able to get up to walking five miles a day. 11:19 He couldn't walk the first day. 11:21 It was really, really tough. 11:22 He said half a mile loop, 11:24 his knees were killing him almost. 11:25 Yeah. 11:26 And then he tells five and a half miles. 11:29 Yeah, now that's, that's something else. 11:30 That's incredible. 11:31 So, anyway, 11:33 so they sent the lab results through, 11:36 they rushed it through to us 11:39 because his blood urea nitrogen, 11:41 it should be easy numbers to remember it's like 8 to 26 11:45 or something like that, 11:47 and his was over 100, it was almost 110. 11:51 And so, you have to alert people 11:55 when these numbers are way out of line 11:57 because the person might be in really, really bad shape 12:02 and then looking at his creatinine, 12:04 that's supposed to be about one and a half 12:07 and his was over three and a half, 12:10 so his brother knew his kidneys were going away. 12:13 And also, they have a way now of figuring out 12:17 how much your kidneys are filtering 12:20 and they should be able to, 12:22 that the number should be greater then 59, 12:25 should be 60 or above 12:27 and his was down to like 14 or 15. 12:30 Wow. 12:31 And so, that means you know 12:33 you got to get ready for dialysis, 12:35 there is nothing for it. 12:36 You can't recover kidneys when they're that far gone. 12:42 And so anyway he was really thrilled 12:44 because his blood urea nitrogen is half of what it was, 12:49 his creatinine has gone down below three 12:52 and his eGFR has gone up to 24 12:56 and they, they told him, you know, 13:00 that never happens, yours kidneys are gone. 13:03 Now, for the people that have diabetes 13:07 it's easier to work on 13:09 because it's a microvascular disease, 13:12 and here we go again. 13:13 When you eat just the plant based foods, 13:16 the prostate glands then look it up, 13:18 do two things, 13:20 they dilate the tiny blood vessels 13:22 and that gives you 75 percent more oxygenated blood 13:26 to your body from the heart, 13:28 and the other thing is they decrease inflammation. 13:31 And so all of these things that 13:32 we always see over and over again, 13:34 so I mean, you know, when you look at, 13:38 when you look at dialysis that's a sentence, 13:41 it's not a lifestyle. 13:43 And so, we lose about 10 percent per year 13:47 if the person is very fortunate, 13:49 and then they have to go on longer 13:51 and stuff like that 13:52 and they don't really feel good most of the time 13:54 and so of course, you know, 13:56 he wanted me to talk to his brother 13:58 and his brother was so happy, he said, I can kiss you 14:01 and I said, well, that's a Jewish thing. 14:03 He said, I don't care whether I'm Jewish or not, 14:05 I want to thank you for my brother. 14:08 That's also Italian by the way. 14:10 Okay, thank you. 14:11 I think the Jewish got it from the Italian 14:12 or may be that's backwards, anyhow. 14:15 But anyway and also... 14:16 His numbers are better, right? 14:17 Well, not only the numbers, he is better, 14:20 that's what you always got to look at. 14:21 Oh, yeah, well, he looks better. 14:23 Well, he is better, yeah. 14:24 He looks better. Yes, he looks better. 14:26 Okay. 14:27 But you know, from your perspective 14:30 it really puts things in plain sight now. 14:33 He not only looks better, he is feeling better, 14:35 he is better. 14:37 Yeah. 14:38 That's what you're telling me. 14:39 Yeah, and then his, his fellow guests that's here, 14:44 I had the exact same thing. 14:46 And in fact that guest was called up by the nephrologist 14:51 and said you've missed your appointment, 14:52 get in here now. 14:55 We've been trying to get her here for a year. 14:57 Is that the lady you're talking about? 14:59 Yeah, and you just broke hipper. 15:02 We didn't mention her name. 15:03 No, no, okay. Okay. 15:05 But anyway... Doc, we've run out of time. 15:06 So she is good and she is surreal as she is. 15:09 We're gonna talk to her a little bit later. 15:11 Thank you so much for your time. 15:13 Yeah. God bless you. 15:14 Friends, don't go way because got a recipe for you. 15:20 Hi, I'm Michelle Irwin, 15:21 I am a Newstart cooking instructor, 15:23 and I'm gonna teach you 15:24 how to make a nutty taco meat 15:26 that is made with lentils and cauliflower, 15:28 and walnuts, 15:29 and you will fill your friends on this dish I guarantee it. 15:33 So let's talk about what we're gonna do with this recipe. 15:36 So that the recipe is gonna make 15:38 our own little taco seasoning blend. 15:40 And what I've here is some smoked paprika, 15:44 some mild chili powder with a little bit of cumin. 15:47 I have some onions, some garlic, 15:50 some sea salt, of course our cauliflower 15:52 and a little tiny florets like this. 15:56 These are French green lentils 15:58 and it give us a nice texture for this dish, 16:02 so we're gonna be making some French green lentils 16:04 which I've already made ahead of time, 16:05 and so you have that for this recipe. 16:07 Also I have my favorite cheese sauce 16:09 I'm gonna drizzle 16:11 as well as I'll be using 16:12 a little bit of my tomato sauce, 16:14 my toasted walnuts that I've pre-toasted 16:17 as well as all the fixed things that I'll put into my taco. 16:21 Okay, so let's get started. 16:23 The first thing I want to do 16:25 is I want to toast my seasonings. 16:26 This is the secret to making this recipe pop with flavor, 16:31 because I have a lot of aromatic spices, 16:33 these tend to give you a little bit of a bitterness, 16:36 and I'm gonna toast them over a medium heat with no oil, 16:39 nothing else to give us a lot more of that 16:42 nice smoky savory feel. 16:45 So I'm gonna turn on my burner to about a medium, 16:48 you don't want these spices to burn, 16:50 so you've just gonna put them into your pot, 16:53 and then what you're gonna do is just give it a shake 16:55 or stir whatever you like to do 16:58 and then you're gonna just toast this over the heat 17:00 until it starts become fragrant about two to three minutes 17:04 depending on your stove temperature 17:07 but that should do it, 17:08 so I'm gonna go ahead and keep an eye on that. 17:10 While that is toasting, I'm gonna go ahead 17:11 and get started and I want to turn my walnuts 17:14 that I've toasted into a little bit of meaty texture. 17:18 So I'm gonna add them to my food processor with my S blade. 17:23 Go ahead and reassemble like so give it a few pulses. 17:35 Okay, about 15 to you desire texture 17:38 so I'm gonna give it a little bit longer 17:39 because it's too chunky for my texture taste. 17:45 Okay, very good, this is what I like to see right here, 17:48 it's a nice little... 17:51 I have a grain like texture, 17:53 so I'm gonna pour that in a bowl, 17:55 set that aside. 17:57 Okay, go head and give my spices 17:59 a little bit of a stir 18:02 and we're getting definitely close. 18:03 I can smell all that wonderful aroma. 18:08 Okay, now I'm gonna go ahead and put my S blade back in. 18:11 We're gonna go ahead and take my cauliflower now, 18:13 and I want to turn this into 18:15 like a little bit of rice like consistency. 18:18 So let's go ahead and put that in. 18:23 Again we're gonna just pulse this 18:25 until we get our nice little 18:29 rice looking feel that's perfect. 18:32 Okay, this is ready to go, so we're gonna turn this off 18:36 and I'm just gonna take my spices 18:38 and set them aside. 18:40 Now what I want to do is I want to caramelize my onion 18:43 and you want to use a nice big pan for this 18:46 so that we can really distribute 18:48 the heat evenly with our onion. 18:50 So let me introduce, I'm gonna preheat 18:51 my pan medium high. 18:53 I want this nice and hot so that when I add my onion, 18:56 it's gonna start to caramelize. 18:57 And what I mean by caramelizes, 18:59 onions will have sugar in them 19:02 but usually it's so pungent you can't tell. 19:04 So we're gonna turn these onions into a sweet onion 19:07 by taking all that sugar out of that onion 19:09 we're giving it a nice sweet flavor. 19:11 Okay, so what I'm doing is taking my one onion, 19:15 putting it into my pan 19:16 and I'm gonna just distribute the onions 19:18 evenly over the heat and now it's a waiting game. 19:22 I'm just gonna let it pull all that flavor out 19:25 and I'm just gonna wait while that does that. 19:28 Okay, in the mean time what I want to do is 19:30 I want to take my cupped lentils. 19:32 I'm gonna go ahead now and I'm gonna puree them 19:34 because I want this to be a nice binder to this meat 19:38 like thing I'm going on here, this fake meat. 19:41 And what I want to do just take out my cauliflower, 19:48 my food processor. 19:52 Okay, you can see it almost looks like rice. 19:55 This is gonna give us that little fake meat look. 19:58 Okay, once it gets nice and cooked up, 20:02 it's gonna have great texture that's gonna blow us 20:05 and they're thinking that how is that meat like texture. 20:07 Okay, so right now my onions are staring to pull 20:11 the flavor out. 20:13 I'm gonna go head now 20:14 and reassemble my food processor, 20:18 and I don't need to wash this or rinse this, 20:20 we don't want to make more work for ourselves, 20:22 okay, so we're just gonna simply add this pack 20:25 to a food processor 20:26 and these are the cooked lentils 20:29 and I'm just gonna kind of formulate 20:31 a little bit of a paste. 20:32 I can find my cover here and lets it go. 20:39 Okay. 20:47 And you're always welcome 20:48 to leave a little bit of a texture 20:50 it's up to you, your preference. 20:51 Now, lintels are wonderful, they're protein packed, 20:53 they're full of fiber and they're super easy to make, 20:56 you don't have to soak them. 20:57 You can just make them until they are nice and soft 20:59 and you have a really great bean 21:02 that's like 40 minutes and you have beans to eat, 21:05 or you can buy this in a can, 21:06 just make sure you rinse them really well, 21:08 you don't want to have that residue on your lentils. 21:11 Okay, so right now my onions are caramelizing. 21:14 And what I want to look for is I want to see that brown, 21:18 almost looks like it's starting to stick to your pan 21:21 and it's getting brown, you don't want to turn black 21:23 that's were it's burning. 21:25 With that beautiful brown is actually our caramel 21:27 so I'm now seeing that. 21:29 I'm just gonna simply add a little bit water, 21:33 so pull that caramel out. 21:37 Now this process may take, you know, 21:40 five minutes depending on how hot your stove is 21:44 or your pan is, but just be patient. 21:47 Once those onions are translucent 21:49 you're good to go 21:51 and you can keep 21:54 caramelizing it if there is still, 21:58 it still have that white in them 21:59 so you can keep caramelizing. 22:00 So what I'm doing now is 22:02 I'm gonna just repeat the process, 22:04 push all my onions around to distribute that heat evenly. 22:07 Let all that water evaporate. 22:09 Let them stick a little bit, that's the caramel. 22:11 Pour a little bit more water and then we're gonna go ahead 22:14 that get all that beautiful sweetness out of that onion 22:16 which is a ton of flavor. 22:18 Okay, so this has stared pretty well. 22:20 I'm gonna ahead now and add my garlic. 22:23 I'm gonna layer this flavor, my onion and my garlic, okay. 22:27 Just keeping a close eye on that. 22:29 Now what I want to do is 22:30 I want to add my tomato sauce to this 22:35 as well as my spices, 22:40 I'm gonna add my salts. 22:47 Okay, and then I'm gonna go ahead 22:48 and add this beautiful cauliflower mixture. 22:53 We want to cook this really well. 23:00 And if it seems too dry, 23:01 you can definitely turn the heat down a little bit, 23:04 but that water from the cauliflower 23:06 is also gonna help give this some moisture, 23:09 but your are more than welcome 23:11 to add a little bit more water too. 23:12 Just depends on what you start with. 23:15 If you don't have a lot to begin with, 23:17 you may need to add a little bit more water 23:19 just to get this steam process happening. 23:22 You can see, 23:24 it's already staring to look a lot like brown beef. 23:28 Okay, let's go ahead and add our toasted walnuts 23:31 that I've chopped up to a fine texture. 23:37 All right. 23:40 This will make a lot of taco filling. 23:42 I would say, you know, repurpose this food. 23:45 make tacos one day, 23:47 maybe you want to have haystacks another day 23:49 and just use this or may be this 23:50 could be a filling puree enchiladas 23:52 or even quesadillas, okay. 23:56 You can definitely use this. 23:57 A lot of times my kids and I will just like 23:59 have this as a dip. 24:00 We take our favorite chips and we'll use it as a dip, 24:04 so feel free to have fun with this recipe. 24:08 Okay, next, 24:10 we're gonna head and add our lentils. 24:18 Okay, and so don't feel like intimated by this color. 24:21 It's all gonna get mixed in to the final product 24:25 and it's gonna look really beautiful. 24:28 Lentils gonna kind be a little bit, 24:30 you know, the color can throw us off a little bit 24:32 but they're still really good for you, 24:35 and you can always add tomato sauce 24:37 to disguise that color. 24:40 Okay, so I'm just gonna add a little bit more 24:43 stirring, 24:45 so this incorporates really well. 24:47 We want all those flavors to just 24:52 cook through. 24:57 Okay, it's looking really good. 25:02 And you can see this makes quite a bit. 25:04 We are, you know, when we make this, 25:07 it makes about, you know, 25:08 18 tacos filling depending on how much you use, 25:10 so you can definitely cut this is in half, 25:12 put in the refrigerator, use it for something else 25:15 or use it all in your dishes. 25:19 I think so, there we go, 25:20 we're getting beautiful texture, 25:24 I'm gonna turn this down 25:25 and just let this cook a little bit longer. 25:27 Okay, so let me show you 25:30 how I've used this recipe and other recipe, 25:35 use this recipe and how I would plate this. 25:38 Okay, so put this aside. 25:42 These are amazing little 25:45 different Engine 2 Plant-Strong, 25:47 they're brown rice tortillas, 25:49 no oil, nothing's in here so these are great product. 25:52 I got this at the whole foods 25:53 and you can definitely do the same. 25:55 They also have sprouted ancient grains tortillas, 25:58 no oil so definitely Newstart approved, 26:02 and we're really excited about those 26:05 because sometimes people don't have time 26:07 to make them from scratch. 26:08 Okay, so let's pull out 26:12 what I've done with this taco meat. 26:15 And you can see what it looks like 26:16 when it's all cooked through, 26:17 it's wonderful and it's a really good cold, 26:20 so if you don't have time to eat it 26:21 when it's hot definitely save it for your lunches 26:24 or whatever you would like to do. 26:25 So I just take some beautiful lettuce, 26:28 add it some taco meat to it with all my favorite fixings, 26:31 from tomatoes and things like that. 26:34 So I'll just take my little toast starter, 26:37 add my taco filling 26:40 and then just add all of your favorite fixings to this, 26:43 like guacamole or your avocado, 26:46 some fresh tomatoes, 26:48 cilantro which is really good, 26:50 it helps clean metals from your body. 26:53 Cilantro is one of those things you either love it or hate it, 26:56 so I encourage you to get used to it 26:58 'cause it's so good for you. 26:59 And then we have our black olives 27:01 and then I've just made my own favorite little cheese sauce, 27:05 and you can just definitely add that to your starter 27:09 or if you want to just keep it lighter, 27:11 keep it on your lettuce wraps, 27:15 and here are your different variations 27:20 for a vege taco meat. 27:30 Well, friends, that's it for today, 27:31 but join us next week for another episode. 27:35 In the mean time pick up the phone 27:36 and give us a call at 800-525-9192. 27:42 Mention the Newstart now program 27:45 and receive the Newstart special. |
Revised 2016-09-06