I want to spend my life
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Mending broken people
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I want to spend my life
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Removing pain
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Lord, let my words
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Heal a heart that hurts
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I want to spend my life
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Mending broken people
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I want to spend my life
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Mending broken people
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Hello, friends,
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and welcome to another
3ABN today cooking program.
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I'm Jill Morikone and
with me in the kitchen today
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is a brand new sister in Jesus.
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Our brand new friend and
I'm speaking of Lucia Tiffany.
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And, Lucia, it is such a
joy to have you come to 3ABN
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and to share the
gifts God has given you
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with our audience at home.
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Thank you.
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It's just so nice
to be here as well.
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And for our friends
since you are brand new
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we have to talk a
little bit about your ministry.
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Tell me the
name of your ministry
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and how you got
involved in healthy cooking?
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Give me some of the background.
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Sure, it's called 3-D
Health and it's a ministry
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that has a real
focus and helping people
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to make healthy
lifestyle changes
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so that they can
enjoy the kind of health
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that really God
designed for us to have.
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And so we've done a
number of different things,
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we do health education seminars,
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health and
wellness coaching for people
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that really wants one-on-one
help with lifestyle change.
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We have a cookbook I
think that Jill's got that,
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she's gonna show us little bit.
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And so that's the
kinds of things we do.
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Amen.
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So the 3-D is that
body, mind and spirit or?
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You got it.
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It is because it's really
about whole person health.
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We aren't healthy in
just the physical way
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without needing to
be healthy mentally
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and spiritually and I
believe that all works together.
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Amen. That's right.
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And Lucia is trained as well.
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Sometimes we have
guests who come and just say,
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I love to cook and
God's given me this ministry
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but Lucia has
background in training,
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so tell us about that?
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Sure.
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And it started way back
even this interest in health
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with your mom and dad, right?
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It did.
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My mom and dad were doctor,
nurse health education team
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that went around
and helped in community,
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some times church
invitations that sort of thing
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from the time I was very small.
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And so I kind of grew
up in that environment
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and very interested in health
so I ended up doing nursing
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and getting a master's in
Public Health at Loma Linda
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and I have really enjoyed using
that in many different ways.
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We spent sometime in West Africa
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working with development
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and health in
the rural villages.
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You and your husband?
Me and my husband, yes.
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And then I do a lot
of community health work
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with our different churches
that we've been involved in
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and that sort of thing.
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Amen. Oh, that's incredible.
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Truly the health message is
the right arm of the gospel.
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It does. It opens the door.
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Yes, it does and today
we have some special recipes
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because we are
focusing on a specific niche
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which I think is very important.
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We don't always focus on this
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and we're talking
about diabetes today.
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Why are we
talking about diabetes?
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Well, diabetes is
one of those diseases
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that we are seeing more and more
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of not only in the
United States and Canada
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but many of the
developing countries,
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and diabetes is such
a devastating diseases.
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I've had a chance to
kind of see it up close
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because I have
a lot of relatives
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that suffer with diabetes.
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And I have seen the devastation
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it can cause with
the loss of limbs,
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loss of sight and
the sad part is that
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a lot of time
our lifestyle choices
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can completely
change the outcome.
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We can actually
prevent developing diabetes
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by making healthy choices
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on a consistent basis
many much of the time.
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And even if we are suffering
from either hyperglycemia
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which is like a low blood sugar
or diabetes that's full blown,
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that type II diabetes
especially is very amenable
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to lifestyle changes.
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And we are gonna talk
about foods that can help us
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both to prevent
and reverse diabetes.
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Amen.
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I like that, because prevention
of course is better than cure.
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Absolutely.
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But then if you are
dealing with something already,
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then we can
actually reverse something.
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Especially diabetes type II.
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People have diabetes type I
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that always just
reverse it with lifestyle
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but even the kinds of things
we are talking about today
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can decrease the
need for medication.
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In a person with
even a type I diabetes
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because it's just kind of a--
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it's a healthy
approach to eating
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that can help all of us.
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Amen.
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Now I heard that
genetics loads the gun
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but lifestyle pulls the trigger.
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One of my favorite sayings.
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Is that?
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Well, I wasn't sure but
yeah, that's great because,
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you know, we all-- you
know, we live in a world of sin
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and we see that
prevalent not only in
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what takes place in the world
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but in the sickness and diseases
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but yet our
lifestyle what we eat.
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Those eight laws that health
makes a tremendous difference
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in our quality of life
and in reversal of many
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of those
diseases so necessarily.
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Absolutely.
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In fact, it's
really so fascinating to me
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that we've recently,
rather recently learned
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that the choices we make
can actually turn our genes
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for developing
diabetes or heart diseases
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or whatever on and off.
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And so we are not--
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That's called
the genetics, right?
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That's right.
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And so we are not stuck
with what we are born with,
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and I just think that's,
that give us a lot of hope.
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It does, absolutely.
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Now we talked
about your cookbooks.
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You have a ministry in
English and in Spanish.
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Yes.
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And I just discovered
she also speaks French
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but today we're doing English
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because that's
all Jill can speak.
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"Flavors of Health"
tell me about your cookbook?
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"Flavors of Health"
is actually a cookbook
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that my mother and
I developed together.
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She had a real burden to
develop a Spanish cookbook
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that was plant based
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because it was very difficult
to find Spanish recipe books
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that are plant based.
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And so that's how
the project started
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and it kind of
grew as people ask us,
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we really like an
English version of that.
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So we ended up
doing it in both languages
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and we are on our
second edition at this point.
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Wow. Amen.
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There is breakfast,
there is entrées, soups,
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breads and
crackers, huh, dessert?
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There are
dessert section in there.
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Oh, okay.
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That's wonderful
and this is high marks
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from Dr. Zeno Charles-Marcel
and Dr. Hans Diehl
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and so that we
recommend this book to you.
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It looks great and I'm excited
to look into that further.
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Right now what we want to
do is look at those recipes
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that we are going to be
taking a look at here today.
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The first one is you
pronounce that Migarrones?
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Migarrones, that's
kind of a Spanish word
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and its one we made up
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because it's a take
off on a Spanish word
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that means sausage
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and it's kind of a beef crumble.
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So you can call it
whatever you want to call it.
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Make a sausage crumble
and we're gonna put that
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into the Baked Spaghetti.
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We are, we are gonna
do that because it's a--
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it's a really great way to
find a low cost beef replacement
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for any recipe that
calls for ground beef.
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I like that.
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And then we are making
a Mexi-White Corn Salad.
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That's right.
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It's kind of a
Mexican flavored salad
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and then we end with
something special for dessert.
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Fruity Chews.
Fruity Chews, that's right.
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That's wonderful.
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We'll we are
looking at food today
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for the prevention
and reversal of diabetes.
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That's correct. Let's
read our first recipe.
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You want to read
that for us here, Lucia?
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That's pretty easy. That's it?
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It is. Wow.
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And very simple.
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Do I need to turn
this pan on for you?
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While we go ahead and turn
on so it starts to get warm
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and then we basically
do it all in the blender
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which makes it really simple.
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Do you want it on
high, medium, low?
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Let's start with
high. High, okay.
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And turn it down
if it starts to smoke.
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Okay, sounds good. Okay.
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And then we will start
by putting in our walnuts.
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Walnuts are an
excellent source of protein
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and they are the kind of
fat that's good for helping us
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control our blood sugars.
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Because it comes
with all the fiber
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that God designed for
it rather than free oil.
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Onion of course is both
for health and for flavor.
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I love onions.
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And then we have celery, more
fiber and really great flavor.
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Some garlic.
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I don't know how to cook
without garlic and onions.
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And little bit of salt.
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And then we will
put that in our blender
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with part of the water.
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Okay.
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And put the lid
on. Put the lid on.
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And make some noise.
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And I make sure I have
all the knobs down to roll.
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You usually want blend it
till everything is creamy.
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That doesn't take too
long, it doesn't matter
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whether you have a
really high powered blender
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like the Vitamix
or cheaper blender,
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you just blend it
a little bit longer.
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Okay.
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And then we will
put that in our pot.
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It was warm. Yes, it was.
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And put the rest of
the water in with it.
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So I need to stir here?
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I think you can
stir that around.
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And that's the broth
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then that will give the
flavor to our bulgur wheat.
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Now this is the bulgur
wheat and this provides
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the texture for
your beef crumbles.
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And I'm just gonna put those.
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You want of course grind.
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There are some
grinds you can find there
00:10:00.13\00:10:01.45
even a darker brown than
this and that's fine too.
00:10:01.48\00:10:04.25
And bulgur wheat is a little
bit different from whole wheat.
00:10:04.28\00:10:07.38
Because bulgur wheat
has actually been cracked
00:10:07.41\00:10:10.53
and precooked and then dried.
00:10:10.56\00:10:12.56
Okay.
00:10:12.59\00:10:13.64
So it doesn't take very
long to cook or to absorb liquid
00:10:13.67\00:10:16.26
like it's going to in
this particular recipe.
00:10:16.29\00:10:18.86
And so we will
stir it to make sure
00:10:18.89\00:10:20.96
it's really well
mixed and then put it--
00:10:20.99\00:10:23.35
bring it to a boil and
then let it cook on medium heat
00:10:23.38\00:10:27.08
for about 15 minutes.
00:10:27.11\00:10:28.76
What you wanted to do
is soak up the liquid.
00:10:28.79\00:10:31.32
You would cover it or stir it?
00:10:31.35\00:10:32.90
It doesn't
matter if you cover it,
00:10:32.93\00:10:34.27
you want to stir it every few
minutes depending on your pot.
00:10:34.30\00:10:37.66
You want to be really careful
00:10:37.69\00:10:38.72
because it can stick
and burn kind of easily
00:10:38.75\00:10:41.39
and you don't
want that to happen.
00:10:41.42\00:10:42.57
No.
00:10:42.60\00:10:43.69
When it's ready it will
probably look more like this.
00:10:43.72\00:10:47.19
Okay.
00:10:47.22\00:10:48.25
You know, it
will be kind of mushy,
00:10:48.28\00:10:51.25
it won't be dry at all,
it might not even look quite
00:10:51.28\00:10:53.67
as grainy as this
does here and that's okay.
00:10:53.70\00:10:57.14
Because then you
will just take that
00:10:57.17\00:10:58.56
and spread it out
thin in the cookie sheet
00:10:58.59\00:11:01.70
and put it in
the oven to dry out.
00:11:01.73\00:11:04.51
And it's the drying out
then that it kind of cooks
00:11:04.54\00:11:07.01
all those nice
flavors right into the wheat
00:11:07.04\00:11:09.81
and you can cook it
00:11:09.84\00:11:11.84
till it's crumbly
like here's the example.
00:11:11.87\00:11:15.71
This is done.
00:11:15.74\00:11:16.88
Okay, and you can
make it kind of moist
00:11:16.91\00:11:18.92
and then you need to
keep it in the refrigerator,
00:11:18.95\00:11:20.68
it probably last
well for a week to 10 days
00:11:20.71\00:11:23.33
or you can dry it out even more
00:11:23.36\00:11:24.75
till they're like really crunchy
00:11:24.78\00:11:26.69
and then you can keep it
in the fridge or the freezer
00:11:26.72\00:11:28.88
for an
indefinite period of time.
00:11:28.91\00:11:29.94
Okay.
00:11:29.97\00:11:31.03
So it's available just
sometime when you want to,
00:11:31.06\00:11:33.09
you know, throw some
crumbles into a dish.
00:11:33.12\00:11:35.54
So I like to make a
big batch all at once
00:11:35.57\00:11:37.72
and then just save
the extra the leftover.
00:11:37.75\00:11:40.17
How much does one batch
make the recipe that we did,
00:11:40.20\00:11:42.30
how much when it's
actually cooked down?
00:11:42.33\00:11:43.37
The recipe that we did
it will make about six cups.
00:11:43.40\00:11:47.77
Okay.
00:11:47.80\00:11:48.93
Yeah, just about four
to six cups depending.
00:11:48.96\00:11:52.02
And what type of
recipes would you use that in?
00:11:52.05\00:11:54.41
Oh, you can just use it
in so many different things..
00:11:54.44\00:11:57.68
We had as one of our
samples using in tacos.
00:11:57.71\00:12:00.65
We have it over
here, you can see that.
00:12:00.68\00:12:01.72
Or you can us it
like the ground beef,
00:12:01.75\00:12:03.86
then we'll put all
your dressings on it
00:12:03.89\00:12:05.35
or you could use it in spaghetti
00:12:05.38\00:12:06.94
or lasagna or chilly
00:12:06.97\00:12:09.63
or put it in barbecue
sauce and make Sloppy Joes.
00:12:09.66\00:12:12.51
So there's a lot of
different things you can do.
00:12:12.54\00:12:14.27
Pretty much anything you
would do with ground beef.
00:12:14.30\00:12:16.69
Nice, I love that.
00:12:16.72\00:12:18.56
I got to try some
here and I don't think
00:12:18.59\00:12:20.27
I got a spoon which is a problem
00:12:20.30\00:12:22.32
but the next recipe I
will get a spoon and try it
00:12:22.35\00:12:24.44
because we want to
see what it tastes like.
00:12:24.47\00:12:25.82
That's wonderful.
00:12:25.85\00:12:26.88
So what type of-- we
are talking about foods
00:12:26.91\00:12:30.05
for the prevention
and reversal of diabetes.
00:12:30.08\00:12:32.21
So tell me if I
just eat a low sugar diet
00:12:32.24\00:12:35.12
is that gonna help me?
00:12:35.15\00:12:36.32
Well, it won't hurt you
00:12:36.35\00:12:38.81
and we want to
avoid refined sugar
00:12:38.84\00:12:40.51
but actually one of the things
00:12:40.54\00:12:41.76
that's really
important for diabetics
00:12:41.79\00:12:43.58
is to be really careful
00:12:43.61\00:12:45.99
with the amount
of fat in their diet.
00:12:46.02\00:12:47.98
We actually found that
fat increases your blood sugar
00:12:48.01\00:12:51.76
even more dramatically
than sugar intake does.
00:12:51.79\00:12:54.56
For example they did a
really interesting study
00:12:54.59\00:12:56.42
with medical students
that were perfectly healthy
00:12:56.45\00:12:58.99
and they fed them
a pound of sugar--
00:12:59.02\00:13:02.14
a pound of sugar.
00:13:02.17\00:13:03.30
Anyway a good
quantity of sugar every day,
00:13:03.33\00:13:06.12
I have to check
my facts on that one.
00:13:06.15\00:13:07.33
Okay.
00:13:07.36\00:13:08.39
But a good
quantity of sugar every day
00:13:08.42\00:13:10.48
for a number of
weeks thinking that,
00:13:10.51\00:13:12.70
maybe they could
turn them into diabetics
00:13:12.73\00:13:14.21
by giving them all the sugar
00:13:14.24\00:13:15.62
but they kept
checking their bloods
00:13:15.65\00:13:17.63
and they didn't get diabetic.
00:13:17.66\00:13:20.06
But they took the
very same students
00:13:20.09\00:13:21.81
and put them on a high fat diet,
00:13:21.84\00:13:23.79
kind of like
standard American diet
00:13:23.82\00:13:26.52
and it only took them
about three or four weeks
00:13:26.55\00:13:29.63
to develop diabetes
00:13:29.66\00:13:30.71
and these were
perfectly healthy people.
00:13:30.74\00:13:32.67
And so we found that
fat is really important.
00:13:32.70\00:13:36.18
So in this recipe we are using
walnuts for our fat which is--
00:13:36.21\00:13:40.03
which means they
come with a lot of fiber
00:13:40.06\00:13:41.97
the way God designed them
00:13:42.00\00:13:43.83
and the wheat has a
lot of fiber as well.
00:13:43.86\00:13:47.38
And fiber really helps
to moderate blood sugars.
00:13:47.41\00:13:50.75
So it helps the
carbohydrates in the dish
00:13:50.78\00:13:54.07
not to raise your blood sugar
00:13:54.10\00:13:55.43
and spike it as
much as it would,
00:13:55.46\00:13:57.32
if they were was the
fiber to slow that down.
00:13:57.35\00:13:59.03
So the key is the fats we eat,
00:13:59.06\00:14:01.85
we want natural fats
like your nuts, your seeds,
00:14:01.88\00:14:04.30
your avocado something
like that and in addition
00:14:04.33\00:14:06.67
you want fiber
along with the fat.
00:14:06.70\00:14:08.76
That's right. Okay.
00:14:08.79\00:14:09.89
And if you are eating
whole plant based foods,
00:14:09.92\00:14:12.23
you are automatically
gonna get that kind of a diet.
00:14:12.26\00:14:14.88
But we want to
show you different ways
00:14:14.91\00:14:16.17
that you can do
that and incorporate that
00:14:16.20\00:14:17.95
into your menus.
00:14:17.98\00:14:19.38
And this-- you can see here
00:14:19.41\00:14:20.44
it's starting to get thick.
00:14:20.47\00:14:21.50
I can.
00:14:21.53\00:14:23.04
And we would let it cook
just a little bit longer.
00:14:23.07\00:14:24.71
We don't have time to
do that here on the show
00:14:24.74\00:14:26.48
but we would cook it
down just a little bit more
00:14:26.51\00:14:28.60
and then put it
in the cookie sheet
00:14:28.63\00:14:29.95
and when you are
done, you just bake it
00:14:29.98\00:14:32.60
till it dries out at
low heat about 200 degrees
00:14:32.63\00:14:35.68
and just stir it every half hour
00:14:35.71\00:14:38.34
or so and it will
start to turn into crumbles
00:14:38.37\00:14:41.78
because as it dries
out it will get crumbly
00:14:41.81\00:14:43.97
and just keep
stirring it and get it as dry
00:14:44.00\00:14:46.78
as you want
depending on the use.
00:14:46.81\00:14:48.62
Right. Oh, that's great.
00:14:48.65\00:14:50.05
If you dried out really
dry and you are gonna use it
00:14:50.08\00:14:52.93
again you can
rehydrate it in something like
00:14:52.96\00:14:54.72
tomato juice or vegetable broth
00:14:54.75\00:14:57.49
and give it a really nice flavor
00:14:57.52\00:14:59.41
before you put it
into the other dish.
00:14:59.44\00:15:01.66
I like that, oh that's great.
00:15:01.69\00:15:03.29
And we are going
to put it in a dish.
00:15:03.32\00:15:04.66
Now in the baked
spaghetti That's right.
00:15:04.69\00:15:06.32
So let's read that
recipe for Baked Spaghetti.
00:15:06.35\00:15:09.33
So after you made
the recipe, if you decide
00:15:30.64\00:15:31.98
you want little more or
little less of the salt,
00:15:32.01\00:15:33.50
you can always adjust.
00:15:33.53\00:15:35.08
If you're really struggling
with your blood sugar,
00:15:45.47\00:15:47.62
you might want to
drop the olive oil
00:15:47.65\00:15:49.14
either half of
it or leave it out.
00:15:49.17\00:15:51.13
And in this
particular demonstration
00:15:51.16\00:15:53.70
we're going to use two
cups of the vege beef crumbles
00:15:53.73\00:15:56.86
that we just showed you,
00:15:56.89\00:15:58.04
the Migarrones as to
make it more of the main dish.
00:15:58.07\00:16:03.03
I love spaghetti,
00:16:03.06\00:16:04.38
I like lasagna any
of that type of stuff
00:16:04.41\00:16:08.37
and it's just
traditional, you know,
00:16:08.40\00:16:10.08
at least here in
America it seems to be.
00:16:10.11\00:16:11.42
It is and pasta is
one of those things
00:16:11.45\00:16:13.29
that we think of
kind of as a quick
00:16:13.32\00:16:14.76
and easy dish a lot of
times or a very economical dish
00:16:14.79\00:16:17.97
if we are tying to feed
00:16:18.00\00:16:19.03
a lot of people
with not a lot of money.
00:16:19.06\00:16:20.60
And the way we are
gonna do the spaghetti
00:16:20.63\00:16:22.32
today is making
it like a main dish
00:16:22.35\00:16:25.65
which means you don't
need very much to add to it
00:16:25.68\00:16:27.71
to have a complete meal.
00:16:27.74\00:16:29.31
For instance just add
a tossed salad, you know,
00:16:29.34\00:16:32.29
little bit of garlic
toast if you want or you know,
00:16:32.32\00:16:34.34
something like that
and then you are all set.
00:16:34.37\00:16:37.13
And you can make it
ahead, it freezes well,
00:16:37.16\00:16:39.98
you can make it the day
before anything like that.
00:16:40.01\00:16:42.38
So I think this
will be something
00:16:42.41\00:16:43.87
that can be very practical.
00:16:43.90\00:16:45.63
I like that, absolutely.
00:16:45.66\00:16:47.10
And this would be
high fiber and low fat
00:16:47.13\00:16:50.24
because that's what we
are pressing in this program.
00:16:50.27\00:16:51.54
That's right.
00:16:51.57\00:16:52.62
And sometimes pasta
tends to be a carrier for fat.
00:16:52.65\00:16:55.64
Okay, some people say
hey, I'm avoiding that.
00:16:55.67\00:16:57.76
That's right.
00:16:57.79\00:16:58.96
And a lot of diabetes
think they can't eat pasta
00:16:58.99\00:17:02.33
and they shouldn't
be eating white pasta.
00:17:02.36\00:17:04.59
We're gonna be using a
whole wheat pasta today.
00:17:04.62\00:17:07.01
If you need to be
gluten free, you can substitute
00:17:07.04\00:17:10.17
a whole grain brown
rice pasta just as well.
00:17:10.20\00:17:14.08
And that would
make it gluten free,
00:17:14.11\00:17:16.49
you might use a soy crumble
instead of the wheat crumble
00:17:16.52\00:17:19.94
if you wanted to make a
gluten free version of this.
00:17:19.97\00:17:21.74
Okay, great.
00:17:21.77\00:17:22.88
So let's start with the blender
00:17:22.91\00:17:24.21
because you are
gonna have several layers.
00:17:24.24\00:17:26.10
We are gonna make
our sauce layer first.
00:17:26.13\00:17:27.72
And in the sauce layer
00:17:27.75\00:17:28.83
we are going to
be putting cashews.
00:17:28.86\00:17:31.21
Cashews are really
great for giving a creaminess
00:17:31.24\00:17:34.43
without a great
deal of extra fat
00:17:34.46\00:17:36.92
and they are very tasty.
00:17:36.95\00:17:39.31
If you can't get cashews
or cashews are too expensive
00:17:39.34\00:17:42.31
because people say oh,
I can't afford cashews.
00:17:42.34\00:17:44.42
You could substitute
sunflowers same quantity.
00:17:44.45\00:17:47.77
It will be a little
bit different flavor
00:17:47.80\00:17:49.00
but it will still be good.
00:17:49.03\00:17:50.12
Okay.
00:17:50.15\00:17:51.18
So we have cashews
and then we have onions
00:17:51.21\00:17:52.92
and red bell pepper.
00:17:52.95\00:17:54.96
Onions are very good for
your health and red pepper
00:17:54.99\00:17:57.88
of course a very
good source of vitamin C
00:17:57.91\00:18:00.78
and the yeast flakes,
our nutritional yeast flakes
00:18:00.81\00:18:04.14
which give a
cheesy flavor to the dish.
00:18:04.17\00:18:06.88
And so I always like
it when we want something
00:18:06.91\00:18:08.60
that's gonna be a
little bit cheesy.
00:18:08.63\00:18:09.99
Plus you get
your B vitamins too.
00:18:10.02\00:18:11.50
That's right. That's right.
00:18:11.53\00:18:13.31
And then we have garlic.
00:18:13.34\00:18:15.32
Like I told you I
can't cook without garlic.
00:18:15.35\00:18:19.35
And we have a
little bit of salt,
00:18:19.38\00:18:21.12
a little bit of lemon
juice for some tartness
00:18:21.15\00:18:23.12
and we will be putting in
just a small amount of oil
00:18:23.15\00:18:25.81
like I said that's optional.
00:18:25.84\00:18:27.27
So if you are really struggling
with your blood sugar,
00:18:27.30\00:18:28.94
just leave the olive oil out.
00:18:28.97\00:18:30.26
Okay, great.
00:18:30.29\00:18:32.04
Okay, so we
start with our water,
00:18:32.07\00:18:33.79
and our cashews which I
always want to wash first
00:18:37.28\00:18:41.18
before you use them.
00:18:41.21\00:18:43.91
But do it just
before you use them.
00:18:43.94\00:18:45.90
And then we will
put in the onions,
00:18:45.93\00:18:47.97
just chunks so your
blender can handle it.
00:18:48.00\00:18:51.61
The peppers help to give
a nice color to the sauce.
00:18:51.64\00:18:54.68
Oh, yeah.
00:18:54.71\00:18:55.97
There go our flakes.
00:18:56.00\00:18:59.15
I'm gonna put the
oil in a little bit
00:18:59.18\00:19:00.54
ahead of time at the end
00:19:00.57\00:19:03.24
and I will go ahead
and put the garlic in now
00:19:03.27\00:19:08.58
and I will put the salt in.
00:19:08.61\00:19:12.27
Okay.
00:19:12.30\00:19:13.69
And no lemon juice yet either.
00:19:13.72\00:19:15.02
I'm gonna put
those two in at the end.
00:19:15.05\00:19:16.88
So you will notice me
adding it right at the end
00:19:16.91\00:19:18.76
after everything is blended
up really nice and smooth.
00:19:18.79\00:19:21.20
Make some noise. Yep,
time to make some noise.
00:19:25.54\00:19:28.61
Now at home if
we weren't on camera
00:20:06.64\00:20:08.35
would you blend it longer?
00:20:08.38\00:20:09.41
Just a little bit.
00:20:09.44\00:20:10.49
Just I want to
get it very smooth.
00:20:10.52\00:20:12.09
Okay. And I love the color.
00:20:12.12\00:20:14.51
It's almost like a
pimento and it's the pepper.
00:20:14.54\00:20:16.08
Yes, it is. I like that.
00:20:16.11\00:20:18.20
And you can actually
use it all by itself.
00:20:18.23\00:20:19.86
It's kind of a pimento
cheese sauce on veggies
00:20:19.89\00:20:21.99
like cauliflower or
something like that as well.
00:20:22.02\00:20:24.88
Now that we-- oh, I need to
add the olive oil and the salt.
00:20:24.91\00:20:28.65
I was wondering
where that was coming in.
00:20:28.68\00:20:30.81
We're gonna put
back on the blender
00:20:30.84\00:20:31.87
and finish that up.
00:20:31.90\00:20:32.94
Okay.
00:20:32.97\00:20:34.00
So normally you add it
at the end as its running?
00:20:34.03\00:20:36.45
Yes, yes. Okay, good.
00:20:36.48\00:20:38.29
The smell is
wonderful. I love that.
00:21:04.13\00:21:07.48
Let me remove this here for you.
00:21:07.51\00:21:08.98
Okay. Thank you.
00:21:09.01\00:21:10.89
If I unplug it then
we can remove over here.
00:21:14.21\00:21:16.44
Okay.
00:21:21.53\00:21:23.35
Now you haven't
cooked your spaghetti.
00:21:23.38\00:21:25.10
No, I like to do
this really quick and easy
00:21:25.13\00:21:27.63
which means I'm not
gonna precook the spaghetti.
00:21:27.66\00:21:29.50
You could actually do this dish
very similarly with lasagna.
00:21:29.53\00:21:32.90
Yes.
00:21:32.93\00:21:33.99
The only difference I would make
00:21:34.02\00:21:35.08
if you do lasagna just make sure
00:21:35.11\00:21:36.25
your spaghetti sauce
is a little more watery
00:21:36.28\00:21:38.74
because the lasagna will absorb
more water than the spaghetti.
00:21:38.77\00:21:40.51
Right, okay.
That's great, I like that.
00:21:40.54\00:21:44.78
Here.
00:21:44.81\00:21:45.84
Never mind, I got right here.
00:21:45.87\00:21:47.19
Here you go. It's good.
00:21:47.22\00:21:49.96
Okay.
00:21:49.99\00:21:53.12
We gonna start by putting
in a little bit of sauce.
00:21:53.15\00:21:59.87
On the bottom.
00:21:59.90\00:22:00.95
I'll just put that on the bottom
00:22:00.98\00:22:02.05
that keeps the
spaghetti from sticking.
00:22:02.08\00:22:03.99
Very good.
00:22:07.36\00:22:08.96
Okay.
00:22:11.86\00:22:13.18
That's the best way
to do it. Shake it round.
00:22:13.21\00:22:16.79
I always do lasagna
this way with a dry, you know
00:22:16.82\00:22:19.18
I love it uncooked
and it saves so much time.
00:22:19.21\00:22:21.71
It does. It does.
00:22:21.74\00:22:22.81
And then with the spaghetti
00:22:22.84\00:22:24.26
I just kind of put down
about one layer of spaghetti.
00:22:24.29\00:22:27.78
Nice, okay.
00:22:27.81\00:22:29.57
Now do you have to
do it the night before
00:22:29.60\00:22:30.72
so it absorbs or not.
00:22:30.75\00:22:31.80
You don't have to--
00:22:31.83\00:22:33.41
but you can
either leave it overnight
00:22:33.44\00:22:35.40
and then cook
it the next morning
00:22:35.43\00:22:36.67
or you can cook it right away.
00:22:36.70\00:22:38.11
Okay.
00:22:38.14\00:22:39.17
And it's nice to have a dish
00:22:39.20\00:22:40.53
that's just a little bit
longer than the spaghetti
00:22:40.56\00:22:42.52
because the
spaghetti tends to curl up
00:22:42.55\00:22:44.20
as it swells on the end
if it's right to the ends.
00:22:44.23\00:22:46.87
So this is just about perfect.
00:22:46.90\00:22:48.84
And then I'm going to
use-- that will be terrific.
00:22:48.87\00:22:53.33
Little bit or bulgur
just kind of sprinkle it on.
00:22:53.36\00:22:57.63
Now this one is not as dry
as the other one that we did.
00:22:57.66\00:22:59.96
No. And because--
00:22:59.99\00:23:01.27
You rehydrated it or you
just didn't bake it at all.
00:23:01.30\00:23:02.85
This one I didn't
bake quite as long
00:23:02.88\00:23:04.77
because I don't
want it to soak up
00:23:04.80\00:23:06.26
all of my spaghetti sauce.
00:23:06.29\00:23:07.57
I don't let the
spaghetti soak up
00:23:07.60\00:23:08.64
the liquid instead of my bulgur.
00:23:08.67\00:23:09.82
Good.
00:23:09.85\00:23:10.88
So it's kind of a
matter of filling out
00:23:10.91\00:23:13.55
how much of your
liquid needs to be absorbed.
00:23:13.58\00:23:15.55
If you have a very watery
sauce then you could afford
00:23:15.58\00:23:17.75
to use the dry bulgur itself.
00:23:17.78\00:23:20.05
And then we are going to pour
00:23:20.08\00:23:21.17
in just about a
third of this cheese
00:23:21.20\00:23:24.33
or cheesy sauce you can say.
00:23:24.36\00:23:26.35
I like that cheesy
sauce. Boy, it smells good.
00:23:26.38\00:23:30.64
And then some more tomato sauce.
00:23:30.67\00:23:31.94
Nice layer.
00:23:36.02\00:23:38.72
I've never made it
with spaghetti, you know--
00:23:38.75\00:23:41.45
And the spaghetti--
And it's just amazing.
00:23:41.48\00:23:42.85
Yeah, the spaghetti sauce--
00:23:42.88\00:23:44.25
I do want to talk
about just a little bit
00:23:44.28\00:23:45.83
because we are not showing us
00:23:45.86\00:23:47.18
a recipe for
spaghetti sauce here,
00:23:47.21\00:23:49.11
there is a really nice recipe
in the recipe book and if you,
00:23:49.14\00:23:53.13
you can make your own sauce.
00:23:53.16\00:23:54.66
I think I'm gonna put a
layer of spaghetti next.
00:23:54.69\00:23:56.41
I was wondering
what was going on.
00:23:56.44\00:23:59.24
We get busy talking. Yes.
00:23:59.27\00:24:01.12
So you have a recipe in your
cookbook for spaghetti sauce?
00:24:01.15\00:24:03.73
That's right. Okay.
00:24:03.76\00:24:04.79
Yes.
00:24:04.82\00:24:06.77
And if you make your own
spaghetti sauce you want to,
00:24:06.80\00:24:09.65
you know, make sure it's
not have too much sugar in it.
00:24:09.68\00:24:11.70
Because a lot of
spaghetti sauces are very sweet.
00:24:11.73\00:24:14.38
You really don't need the
extra sugar or the extra oil.
00:24:14.41\00:24:17.24
You just don't need a
lot of extra ingredients.
00:24:17.27\00:24:18.98
You know, tomatoes
and onions and garlic
00:24:19.01\00:24:20.96
are kind of the basic
sauce that this needs.
00:24:20.99\00:24:23.35
Okay.
00:24:23.38\00:24:25.43
And then you can put another
00:24:25.46\00:24:26.65
couple of layers
of bulgur and cheese.
00:24:26.68\00:24:31.09
And one of these baking dish
00:24:31.12\00:24:32.84
is usually three
layers of spaghetti
00:24:32.87\00:24:34.79
will pretty much fill it up.
00:24:34.82\00:24:36.97
And I'm only gonna put
the beef on two layers.
00:24:37.00\00:24:39.66
So I put that on the
bottom, it just kind of gives
00:24:39.69\00:24:42.22
a little bit better
presentation on the top.
00:24:42.25\00:24:45.10
It's kind of my
preference. Yeah.
00:24:45.13\00:24:46.16
Now that makes a lot of sense.
00:24:46.19\00:24:47.58
Okay, sauce.
00:24:47.61\00:24:50.34
You're gonna
reserve something for top
00:24:50.37\00:24:51.60
or you only do two
layers of the cheese sauce?
00:24:51.63\00:24:53.24
I actually-- you
can do however you want.
00:24:53.27\00:24:56.16
Sometimes I like to
use a little cheese sauce
00:24:56.19\00:24:57.93
on the top for decoration
00:24:57.96\00:24:59.53
or you can put
it under the sauce
00:24:59.56\00:25:00.85
and then have
like a red top on like
00:25:00.88\00:25:02.60
we have on our this boy today.
00:25:02.63\00:25:05.68
Nice.
00:25:05.71\00:25:07.77
And if you find that
you are getting to the end
00:25:07.80\00:25:10.59
and you don't have quite as
much sauce as you were thinking
00:25:10.62\00:25:14.58
or whatever you can always
just add little bit of water
00:25:14.61\00:25:16.69
and it will just get soaked up
00:25:16.72\00:25:17.85
by the spaghetti
and it will be fine.
00:25:17.88\00:25:19.16
Yes.
00:25:19.19\00:25:20.22
So I don't worry about that.
00:25:20.25\00:25:21.32
Right. That's okay.
00:25:21.35\00:25:23.23
I love that.
00:25:23.26\00:25:24.29
And while she does that I
have the bulgur crumble here
00:25:24.32\00:25:26.52
I'm gonna try.
00:25:26.55\00:25:27.58
I said I had to get my
supper spoon to try this.
00:25:27.61\00:25:33.99
And like I told Jill,
the bulgur crumble probably
00:25:34.02\00:25:35.84
isn't something you just
eat by the spoon fork but--
00:25:35.87\00:25:38.29
Well--
00:25:38.32\00:25:41.78
I usually use it as an
ingredient in something
00:25:41.81\00:25:44.00
but you can eat it
just like that if you want.
00:25:44.03\00:25:46.59
You know, that's great.
00:25:46.62\00:25:48.52
I like the flavor it
will be great in tacos,
00:25:48.55\00:25:50.34
I can see how it
will be great in lasagna.
00:25:50.37\00:25:53.12
Anything that
would be a substitute
00:25:53.15\00:25:54.28
for that good texture.
00:25:54.31\00:25:55.63
I really like the
texture in that too.
00:25:55.66\00:25:57.54
Okay.
00:25:57.57\00:25:58.62
So I'm just
gonna use the spatula
00:25:58.65\00:26:00.89
to get the last bit out of him.
00:26:00.92\00:26:04.10
You need help
there or you got it?
00:26:04.13\00:26:05.65
I think we've got this. Okay.
00:26:05.68\00:26:10.15
Very nice and
that's quick and easy.
00:26:10.18\00:26:12.37
That it is.
00:26:12.40\00:26:13.44
You know, the cheese
sauce was nothing just a bake--
00:26:13.47\00:26:15.59
I mean, just to blend
there and then, you know,
00:26:15.62\00:26:17.68
you just throw everything
together, I like that.
00:26:17.71\00:26:20.39
I don't know about you
00:26:20.42\00:26:21.52
but I'm not the
un-messiest cook.
00:26:21.55\00:26:26.44
When I cook I do make a mess.
00:26:26.47\00:26:28.53
And so you just
want to make sure
00:26:31.22\00:26:32.63
that you have
enough liquid in the dish
00:26:32.66\00:26:34.22
to cover the spaghetti.
00:26:34.25\00:26:35.43
Now would this be enough?
00:26:35.46\00:26:36.52
I would probably put
just a little bit more.
00:26:36.55\00:26:37.83
Okay, and then when you bake it.
00:26:37.86\00:26:40.86
Then we will put
it in the oven at 375
00:26:40.89\00:26:44.17
and bake it for
about half-an-hour
00:26:44.20\00:26:46.53
if it's the size dish.
00:26:46.56\00:26:47.73
If it's a smaller dish
00:26:47.76\00:26:48.82
a little bit less
time is gonna work.
00:26:48.85\00:26:51.32
And then turn the
oven down to about 325
00:26:51.35\00:26:56.60
to finish baking
for about a half hour.
00:26:56.63\00:26:58.98
Okay.
00:26:59.01\00:27:00.96
And then it should be good.
00:27:00.99\00:27:02.29
And if you let it
cool it will hold its shape
00:27:02.32\00:27:05.95
when you serve it,
00:27:05.98\00:27:07.05
so like if you want
it to hold it shape.
00:27:07.08\00:27:08.43
So keep it in the
dish, let it cool.
00:27:08.46\00:27:10.39
Yes.
00:27:10.42\00:27:11.53
Or you can eat it hot,
just spoon it out as well.
00:27:11.56\00:27:13.81
Right.
00:27:13.84\00:27:14.88
But if you wanted to
set up a little square
00:27:14.91\00:27:16.98
like we showed here
then you want to let it
00:27:17.01\00:27:19.13
cool first and then
maybe heat it afterwards.
00:27:19.16\00:27:21.89
Boy, that looks
good, doesn't that.
00:27:21.92\00:27:23.78
That's wonderful.
00:27:23.81\00:27:24.89
And that's all there is
to it. It is and I love it.
00:27:24.92\00:27:27.10
And you can see the layered,
00:27:27.13\00:27:28.16
I don't know if you
can see from the side
00:27:28.19\00:27:29.28
but you can really
see the layered on that.
00:27:29.31\00:27:30.68
I can se the bulgur crumbles,
I can see the spaghetti
00:27:30.71\00:27:33.73
and the cheese
sauce in the midst of it.
00:27:33.76\00:27:35.29
It looks really pretty too.
00:27:35.32\00:27:36.37
It is.
00:27:36.40\00:27:37.43
And I think it's important
for healthy food to look nice.
00:27:37.46\00:27:39.24
Yes.
00:27:39.27\00:27:40.31
This is part of
making it taste good.
00:27:40.34\00:27:42.36
We eat with our eyes.
00:27:42.39\00:27:43.45
We do. We do.
00:27:43.48\00:27:45.36
And taste buds too. I
mean, we can't discount that.
00:27:45.39\00:27:49.81
That is the way
the eyes do. Yeah.
00:27:49.84\00:27:51.48
Let's go to our next recipe here
00:27:51.51\00:27:53.53
for that Mexi-White Corn Salad.
00:27:53.56\00:27:56.30
Very nice.
00:28:24.83\00:28:25.96
I like any type of salad
00:28:25.99\00:28:27.19
but especially salads
with some of those, you know,
00:28:27.22\00:28:29.51
the corn and pepper and the--
00:28:29.54\00:28:32.61
Yes, we thought it has
little bit of Mexican flavor
00:28:32.64\00:28:34.66
but we put our own twist on it
00:28:34.69\00:28:35.99
so it's really not a
traditional Mexican dish
00:28:36.02\00:28:37.75
per se but it kind
of was inspired by that.
00:28:37.78\00:28:41.32
That's great.
00:28:41.35\00:28:42.45
We are gonna
start with our soybeans
00:28:42.48\00:28:44.55
and these are green
soybeans also called edamame.
00:28:44.58\00:28:48.47
Sometimes you will see
them that way in the store.
00:28:48.50\00:28:50.68
I like to get them shelled
and then you just steam them
00:28:50.71\00:28:54.53
they will get a really
nice bright green color
00:28:54.56\00:28:56.89
as you steam them.
00:28:56.92\00:28:58.18
And I do until
they're just barely tender.
00:28:58.21\00:29:00.36
And feel free to season
that with a little bit of salt
00:29:00.39\00:29:03.48
or chicken style seasoning
00:29:03.51\00:29:04.54
at that stage as
well if you want.
00:29:04.57\00:29:06.51
So that's something you can
do its not part of the recipe
00:29:06.54\00:29:08.70
but you can do that.
00:29:08.73\00:29:10.23
And then we will add our corn
00:29:10.26\00:29:13.73
and we often use a
lot of yellow cone,
00:29:13.76\00:29:15.42
I thought for change
we used white corn here
00:29:15.45\00:29:17.89
and it also gives
us some nice contrast.
00:29:17.92\00:29:22.08
And then we have
some black olives.
00:29:22.11\00:29:24.51
I love the colors in the salad.
00:29:24.54\00:29:26.79
Me too. Oh, yes.
00:29:26.82\00:29:28.73
Some red peppers and here again
we see a healthy source of fats
00:29:28.76\00:29:33.91
for our diabetic with the olives
00:29:33.94\00:29:36.26
and it means you
will need as much fat
00:29:36.29\00:29:37.55
in your dressing, right.
00:29:37.58\00:29:39.10
And then some really
nice bright red bell peppers
00:29:39.13\00:29:41.82
and you could use
several different colors
00:29:41.85\00:29:43.32
if you want to.
00:29:43.35\00:29:44.39
I like the red and how
it makes things stand out.
00:29:44.42\00:29:46.70
I like the red
too and it's nice.
00:29:46.73\00:29:48.03
And the diced celery.
00:29:48.06\00:29:49.94
And then you
diced it pretty finely.
00:29:49.97\00:29:51.63
Actually I had a helper
that loves to dice very finely
00:29:51.66\00:29:54.25
and I like it.
00:29:54.28\00:29:55.31
I think it really
makes the colors blend nicely
00:29:55.34\00:29:57.63
and the flavors in your mouth.
00:29:57.66\00:29:59.65
And that's Trish and she came
down special to help with you.
00:29:59.68\00:30:02.43
Is she the one who chopped it?
00:30:02.46\00:30:03.54
No actually it was another
assistant Idalia helped me.
00:30:03.57\00:30:06.81
That's wonderful.
00:30:06.84\00:30:07.87
And the radish as you
notice they are really fine
00:30:07.90\00:30:09.86
and I like radish really fine
00:30:09.89\00:30:11.19
because they can be
kind of hot sometimes
00:30:11.22\00:30:13.74
or really kind of very flavorful
00:30:13.77\00:30:15.74
and so having them really small
00:30:15.77\00:30:17.16
I think helps them to
blend better with the dressing,
00:30:17.19\00:30:20.07
so that they
don't give you that.
00:30:20.10\00:30:21.83
That's great.
00:30:21.86\00:30:23.03
Now Idalia is a great cook,
we love her here at 3ABN so--
00:30:23.06\00:30:26.40
Absolutely.
00:30:26.43\00:30:27.54
And then some nice
little chopped green onions
00:30:27.57\00:30:32.54
and some cilantro that gives
a kind of a Mexican flavor.
00:30:32.57\00:30:36.09
Oh, yeah.
00:30:36.12\00:30:37.17
If you don't care for cilantro,
you could use parsley instead.
00:30:37.20\00:30:39.87
You will still
get the nice color
00:30:39.90\00:30:41.15
and some great nutrition.
00:30:41.18\00:30:42.59
And then I have the mayo here
00:30:42.62\00:30:43.77
but I'm gonna go
ahead and mix it up
00:30:43.80\00:30:45.77
and I kind of like to serve
the mayonnaise on the table
00:30:45.80\00:30:48.99
when people put their
own on and dress their own.
00:30:49.02\00:30:50.77
Oh, that's a good idea.
00:30:50.80\00:30:51.83
That way they can
control the amount
00:30:51.86\00:30:53.53
or you can also
as an alternative
00:30:53.56\00:30:55.88
you could dress this
with a squeeze of lime juice,
00:30:55.91\00:30:59.12
may be just a drizzle of olive
oil and then salt to taste.
00:30:59.15\00:31:02.91
So that's another
really great way to do it.
00:31:02.94\00:31:04.50
That looks wonderful.
00:31:04.53\00:31:06.52
Now you do you make
your own mayonnaise?
00:31:06.55\00:31:08.43
I do make my own mayonnaise
00:31:08.46\00:31:09.78
but we are doing
that on a different show.
00:31:09.81\00:31:11.64
But if you don't make your own,
00:31:11.67\00:31:13.68
you want to look for
mayonnaise that's vegan,
00:31:13.71\00:31:16.09
that doesn't have
dairy products in it.
00:31:16.12\00:31:17.50
You don't really
need those raw eggs
00:31:17.53\00:31:19.10
and you know,
some of those things
00:31:19.13\00:31:20.44
that are in a lot of
our common mayonnaises.
00:31:20.47\00:31:24.11
And if you can't find
one I would suggest using
00:31:24.14\00:31:26.04
the olive oil and lime
juice and salt as a dressing.
00:31:26.07\00:31:28.13
Oh, yes. I would love that.
00:31:28.16\00:31:29.71
And you see it's
just beautiful salad.
00:31:29.74\00:31:31.10
It is beautiful.
00:31:31.13\00:31:32.29
The soybeans are
really good source of protein,
00:31:32.32\00:31:34.59
so you could actually
almost make this a main dish
00:31:34.62\00:31:37.12
like for a lunch or something
00:31:37.15\00:31:38.54
if you didn't
have a lot of time,
00:31:38.57\00:31:39.88
you maybe on the road
or taking a lunch to work,
00:31:39.91\00:31:42.73
this would work really well.
00:31:42.76\00:31:44.14
Oh, yeah. You
can get much with it.
00:31:44.17\00:31:45.76
I get a spoon
here, I got to try it.
00:31:45.79\00:31:48.13
I doesn't have the mayonnaise
00:31:48.16\00:31:49.35
but I have all
the good veggies here.
00:31:49.38\00:31:51.07
Right, You want some seasoning
00:31:51.10\00:31:52.88
and so what you
are really tasting
00:31:52.91\00:31:53.94
doesn't have all the seasoning.
00:31:53.97\00:31:55.18
It's wonderful.
00:31:58.90\00:32:01.44
I hope you enjoy it as well.
00:32:01.47\00:32:03.85
You know, that's great.
00:32:03.88\00:32:05.49
I love the vegetables.
00:32:05.52\00:32:07.27
Good kick. Oh, it's wonderful.
00:32:07.30\00:32:09.04
And I'd like it
with lime juice I think.
00:32:09.07\00:32:10.37
Yes.
00:32:10.40\00:32:11.43
Me personally lime
juice would really make it.
00:32:11.46\00:32:13.70
That's one of my
favorite ways to do.
00:32:13.73\00:32:15.23
With the salt little
bit of oil, that's great.
00:32:15.26\00:32:17.24
Yes. Yes.
00:32:17.27\00:32:18.93
So just make sure you
have enough seasoning it
00:32:18.96\00:32:20.06
needed to cover the soybeans.
00:32:20.09\00:32:21.52
Because soybeans
need little extra salt
00:32:21.55\00:32:22.97
if you haven't salted
them before or whatever so.
00:32:23.00\00:32:25.03
Right. Oh, yeah.
00:32:25.06\00:32:26.13
Now you do a lot
of-- you are just starting
00:32:26.16\00:32:28.16
into this lifestyle coaching.
00:32:28.19\00:32:29.51
Tell me about that.
00:32:29.54\00:32:30.57
And you been though for years
00:32:30.60\00:32:33.09
helping people and
working with people.
00:32:33.12\00:32:34.56
Exactly.
00:32:34.59\00:32:35.71
And so one of the things that
00:32:35.74\00:32:37.81
I decided I
always like to learn.
00:32:37.84\00:32:39.39
I'm always trying
to learn new things.
00:32:39.42\00:32:41.00
And so I would like
to really get better
00:32:41.03\00:32:42.93
at coaching and so I
have the opportunity to take
00:32:42.96\00:32:46.14
a course and
learn about coaching
00:32:46.17\00:32:48.20
and the thing that I
really appreciated about
00:32:48.23\00:32:50.75
that is, that it
helped me with the skills,
00:32:50.78\00:32:53.37
the kinds of
communication skills
00:32:53.40\00:32:55.24
that we need for coaching
00:32:55.27\00:32:56.81
which is a little bit
different from teaching
00:32:56.84\00:32:58.30
like I have done
seminars all my life, right,
00:32:58.33\00:33:00.64
and teaching people how
to do things and you know,
00:33:00.67\00:33:04.21
what are choices that are better
00:33:04.24\00:33:05.67
but coaching is where
it gives me an opportunity
00:33:05.70\00:33:08.82
to really more affectively
come alongside someone
00:33:08.85\00:33:11.53
that wants to make a
change and in coaching,
00:33:11.56\00:33:14.58
it's not me
telling you what to do,
00:33:14.61\00:33:16.54
it's more about
well, what are your goals.
00:33:16.57\00:33:18.85
What do you want to
achieve? I like that.
00:33:18.88\00:33:20.85
And then I'll say okay, well,
let's work together on that.
00:33:20.88\00:33:24.30
Because sometimes all it
takes is some encouragement,
00:33:24.33\00:33:28.42
maybe some accountability.
00:33:28.45\00:33:30.22
Somebody to check
in with once a week
00:33:30.25\00:33:32.06
and say how are we doing
with the goals you've set
00:33:32.09\00:33:34.10
for yourself and you will see
00:33:34.13\00:33:37.36
yourself making
changes that way.
00:33:37.39\00:33:39.92
Because most of us
really already know
00:33:39.95\00:33:42.77
things that we need to change.
00:33:42.80\00:33:44.77
Like it's not a lack of
information a lot of times.
00:33:44.80\00:33:47.19
It's like I know I
should be eating less fat
00:33:47.22\00:33:49.66
or I know I need to be
exercising more or I need to,
00:33:49.69\00:33:53.79
you know, do these
things to lose weight
00:33:53.82\00:33:55.83
or to feel better or to
control my blood pressure,
00:33:55.86\00:33:58.53
maybe to avoid
another heart attack.
00:33:58.56\00:34:01.05
You know, these
things are important
00:34:01.08\00:34:03.51
and I know that
if I make changes,
00:34:03.54\00:34:05.48
I would be able to enjoy that
00:34:05.51\00:34:08.03
but I have a hard time
making the changes on my own.
00:34:08.06\00:34:10.11
Of course.
00:34:10.14\00:34:11.21
And a lot of us find that having
00:34:11.24\00:34:12.60
somebody to work with us on it
00:34:12.63\00:34:13.99
can make it really
much more effective
00:34:14.02\00:34:16.17
and I just love doing that.
00:34:16.20\00:34:17.74
Because if we look at, you know,
00:34:17.77\00:34:18.83
what are your
obstacles, what has stopped you
00:34:18.86\00:34:20.69
from achieving this goal before?
00:34:20.72\00:34:22.01
You know, you
wanted to exercise more
00:34:22.04\00:34:23.98
and you knew it was good for you
00:34:24.01\00:34:25.21
but what happened
yesterday, you know,
00:34:25.24\00:34:28.20
and so we actually can sit
down and kind of break it down
00:34:28.23\00:34:30.20
and say what are
the things, you know,
00:34:30.23\00:34:32.77
that you would need
to do differently to have
00:34:32.80\00:34:34.52
the time to exercise or--
00:34:34.55\00:34:36.08
What are the roadblocks?
00:34:36.11\00:34:37.17
Yeah, what are your
roadblocks and what are your--
00:34:37.20\00:34:39.59
you know, you have to
come up with the solutions.
00:34:39.62\00:34:41.22
I'm not the answer
person but I help you work
00:34:41.25\00:34:44.10
through your own
issues and, you know,
00:34:44.13\00:34:47.68
what would work for
you and then we try things.
00:34:47.71\00:34:50.10
And sometimes, you know,
00:34:50.13\00:34:51.22
maybe it doesn't
work the first time
00:34:51.25\00:34:52.73
and then we will say,
okay, in a week what happened?
00:34:52.76\00:34:54.94
What went well, what
worked or didn't work
00:34:54.97\00:34:57.42
and we can work together
00:34:57.45\00:35:00.09
that way to have really
effective lifestyle change.
00:35:00.12\00:35:02.31
We found that in
studies working with diabetics
00:35:02.34\00:35:05.93
especially that just
having a coach that follows up
00:35:05.96\00:35:09.39
after doctor's
visits or whatever can make
00:35:09.42\00:35:12.77
a great deal of difference
in blood sugar control
00:35:12.80\00:35:15.81
and reversal of diabetes.
00:35:15.84\00:35:17.38
And I think that
that's just amazing
00:35:17.41\00:35:20.37
and it's just a
privilege to work with people
00:35:20.40\00:35:23.29
to help them reach their goals.
00:35:23.32\00:35:24.99
Amen. That's wonderful.
00:35:25.02\00:35:26.11
Because sometimes
you know, our family,
00:35:26.14\00:35:27.80
we can, we can
connect with our family,
00:35:27.83\00:35:29.47
some people have
relationship with their family.
00:35:29.50\00:35:31.91
Now they say, okay, you could be
00:35:31.94\00:35:33.30
my accountability
partner, you could help me.
00:35:33.33\00:35:35.08
And then some
people maybe don't have
00:35:35.11\00:35:36.96
that support system
within their family and--
00:35:36.99\00:35:39.18
And sometimes
having-- It's wonderful.
00:35:39.21\00:35:40.79
Having an outside source,
00:35:40.82\00:35:42.36
having someone who is
outside who says, okay,
00:35:42.39\00:35:44.52
I can come alongside you.
00:35:44.55\00:35:45.71
I can provide this encouragement
00:35:45.74\00:35:47.18
I can whatever,
that's a wonderful thing.
00:35:47.21\00:35:49.54
And you had some
testimonies I know too.
00:35:49.57\00:35:51.71
I know before we
go to our next recipe,
00:35:51.74\00:35:54.23
she was sharing with me
before just a great story.
00:35:54.26\00:35:57.12
You know, when you go out,
00:35:57.15\00:35:58.18
you do these cooking schools,
00:35:58.21\00:35:59.26
you do tip, you do all of this.
00:35:59.29\00:36:01.31
So tell us one of those?
00:36:01.34\00:36:02.69
Yes, I really enjoyed working
00:36:02.72\00:36:03.98
for a number of
years with the CHIP program
00:36:04.01\00:36:06.06
which is the complete
health improvement program
00:36:06.09\00:36:09.27
is what it's called now.
00:36:09.30\00:36:10.33
It's not coronary?
00:36:10.36\00:36:11.41
It used to be called
00:36:11.44\00:36:12.49
the Coronary Health
Improvement Project.
00:36:12.52\00:36:13.93
I'm behind the times.
00:36:13.96\00:36:15.67
But it's been updated
as-- and so now it's known
00:36:15.70\00:36:18.20
as the Complete
Health Improvement Program.
00:36:18.23\00:36:19.32
This is the improved CHIP. Okay.
00:36:19.35\00:36:22.27
And working with that we
had to have a lot of diabetes
00:36:22.30\00:36:25.49
or people with heart diseases
or whatever come through
00:36:25.52\00:36:27.91
the program and
it's been amazing to me
00:36:27.94\00:36:29.95
as we talk about the
simple kinds of principles
00:36:29.98\00:36:32.52
including the ones that
we've talked about here today
00:36:32.55\00:36:35.02
that implementing those changes
00:36:35.05\00:36:38.00
can create
differences really quickly.
00:36:38.03\00:36:40.52
I remember one fellow who
came in who was overweight
00:36:40.55\00:36:43.43
and he was in his 40s
00:36:43.46\00:36:45.27
and he actually had
some cardiac problems
00:36:45.30\00:36:47.67
which are often a
complication of diabetes
00:36:47.70\00:36:49.77
even though he didn't
in this case have diabetes.
00:36:49.80\00:36:51.72
Okay.
00:36:51.75\00:36:52.78
And he was so bad off
00:36:52.81\00:36:54.57
that he already
had several bypasses
00:36:54.60\00:36:56.76
and some stents put in and he
couldn't get up in the morning,
00:36:56.79\00:37:00.52
get out of bed without taking
00:37:00.55\00:37:01.69
a nitroglycerin to
open up his coronary artery
00:37:01.72\00:37:05.04
so that he could brush his teeth
00:37:05.07\00:37:06.44
and get dressed
without chest pain
00:37:06.47\00:37:08.19
Oh, wow.
00:37:08.22\00:37:09.27
And that's the state he was
in when he came to the program
00:37:09.30\00:37:12.11
and you know, we
talked and I was like
00:37:12.14\00:37:14.03
what made you come to CHIP?
00:37:14.06\00:37:15.93
And he said, well, I
would like to see my children,
00:37:15.96\00:37:18.61
you know, get married.
00:37:18.64\00:37:19.91
And you know, his
children were still young adults
00:37:19.94\00:37:22.56
and he was like
I want to be around
00:37:22.59\00:37:23.96
and the doctor has told
me that if I don't change
00:37:23.99\00:37:26.23
something I probably
don't have more than two years
00:37:26.26\00:37:28.05
to live and he wasn't that old.
00:37:28.08\00:37:30.19
And --
00:37:30.22\00:37:31.34
Oh, 40s you
said, 40s is young on.
00:37:31.37\00:37:32.46
Exactly. Yes.
00:37:32.49\00:37:33.75
And so we
started in with a program
00:37:33.78\00:37:35.86
and as he started implementing
00:37:35.89\00:37:37.11
the things he was
learning it was just amazing.
00:37:37.14\00:37:39.48
Within a couple of weeks
00:37:39.51\00:37:40.94
he went from not being
able to walk on the level,
00:37:40.97\00:37:43.80
on a treadmill at
half a mile per hour
00:37:43.83\00:37:47.54
to by the end of the program
00:37:47.57\00:37:48.88
he was on the treadmill
extended periods of time,
00:37:48.91\00:37:51.77
almost up to an hour, you know,
00:37:51.80\00:37:53.44
two miles, three miles
an hour with no chest pain.
00:37:53.47\00:37:56.82
I mean, it was just amazing,
when he came in one day,
00:37:56.85\00:37:59.42
you know, partly
through the program
00:37:59.45\00:38:00.61
and he was like I
can get up out of bed,
00:38:00.64\00:38:02.43
I can get ready for work,
00:38:02.46\00:38:03.49
I can get
dressed and no chest pain
00:38:03.52\00:38:05.48
without taking my medicine.
00:38:05.51\00:38:06.78
Amen.
00:38:06.81\00:38:07.85
And so a lot of these changes
00:38:07.88\00:38:09.59
can have a
really powerful impact
00:38:09.62\00:38:11.24
in a short period of time
00:38:11.27\00:38:12.48
if they're applied consistently.
00:38:12.51\00:38:14.24
Amen and that's encouraging.
00:38:14.27\00:38:15.72
It was very encouraging.
00:38:15.75\00:38:16.81
it's encouraging to me to hear
00:38:16.84\00:38:18.03
that story but
it's encouraging also.
00:38:18.06\00:38:19.11
We want to
encourage you at home.
00:38:19.14\00:38:20.17
That's right.
00:38:20.20\00:38:21.25
Maybe you are
going through something
00:38:21.28\00:38:22.66
and you are saying my
health is not the best right now
00:38:22.69\00:38:24.75
and I know that I need
to do something different.
00:38:24.78\00:38:27.40
So we want to encourage
you to take that first step,
00:38:27.43\00:38:29.86
to reach out for
help, to call Lucia
00:38:29.89\00:38:34.79
or something but to
reach out for help to get
00:38:34.82\00:38:36.98
into one of these programs.
00:38:37.01\00:38:38.27
And to start
making those changes
00:38:38.30\00:38:40.68
and what a difference
you will see in your life.
00:38:40.71\00:38:43.83
So that's incredible.
00:38:43.86\00:38:45.04
We are going to
our last recipe now.
00:38:45.07\00:38:46.12
Yes, we are.
00:38:46.15\00:38:47.27
Let's read our last
recipe, the Fruity Chews.
00:38:47.30\00:38:49.36
You want to read that for us?
00:38:49.39\00:38:50.42
Sure.
00:38:50.45\00:38:51.48
Seems like a good meal
needs a good dessert to end it
00:39:10.72\00:39:14.23
with but his is a
low sugar version.
00:39:14.26\00:39:15.72
I mean this is--
we are doing fruits.
00:39:15.75\00:39:17.76
We are.
00:39:17.79\00:39:18.82
This is a
completely natural dessert
00:39:18.85\00:39:21.61
that has no added
sugars or added oils
00:39:21.64\00:39:24.92
which is kind of unusual
for lot of desserts, right?
00:39:24.96\00:39:27.28
Yeah, most
desserts are high in oil
00:39:27.31\00:39:29.19
and high in sugar, yeah.
00:39:29.22\00:39:30.26
Right.
00:39:30.29\00:39:31.33
And so this is still because we
are using nuts and dried fruit,
00:39:31.36\00:39:36.03
all of those are kind
00:39:36.06\00:39:37.15
of concentrated nutrient sources
00:39:37.18\00:39:39.59
so you still want to
be cognizant of the amount
00:39:39.62\00:39:43.24
that you eat, so you
don't want to, you know,
00:39:43.27\00:39:45.54
eat like six of
these at one meal
00:39:45.57\00:39:48.16
even though they
are really healthy.
00:39:48.19\00:39:49.62
You know, you
want to just have them
00:39:49.65\00:39:51.24
in a moderate amount.
00:39:51.27\00:39:52.32
We want temperance.
00:39:52.35\00:39:53.43
Exactly.
00:39:53.46\00:39:55.24
Okay.
00:39:55.27\00:39:56.30
And so let me talk about
00:39:56.33\00:39:57.36
what we are
gonna be putting in it.
00:39:57.39\00:39:59.34
The mixtures of dried fruits,
00:39:59.38\00:40:00.59
and we are gonna
start here with some pears.
00:40:00.62\00:40:02.30
You can also have like
a peach thrown in here.
00:40:02.33\00:40:07.08
So dried fruit and you
can use your own combination.
00:40:07.11\00:40:09.70
This is kind of a
starter combination
00:40:09.73\00:40:11.50
so this is not
something you can ruin
00:40:11.53\00:40:14.07
by changing maybe the
amounts of proportions
00:40:14.10\00:40:16.09
or the
varieties that you put in.
00:40:16.12\00:40:18.24
But try to you get the
unsweetened dried fruit
00:40:18.27\00:40:21.02
rather than
sweetened dried fruit.
00:40:21.05\00:40:22.63
Yes.
00:40:22.66\00:40:23.70
And then we put some
raisins, we have apricots.
00:40:23.73\00:40:26.12
Apricots, you know, such
a great source of vitamin A
00:40:26.15\00:40:29.79
which is antioxidant,
it helps to keep us well,
00:40:29.82\00:40:32.45
it's very important nutrient.
00:40:32.48\00:40:34.22
Raisins like grapes have
00:40:34.25\00:40:36.57
a lot of really
good antioxidants
00:40:36.60\00:40:40.79
as well for keeping us well.
00:40:40.82\00:40:42.90
And lots of
fiber and I love dates.
00:40:42.93\00:40:45.92
You know I think God
knew what He was doing
00:40:45.95\00:40:47.62
when He made dates.
00:40:47.65\00:40:48.79
Because they are one
of the sweetest fruits
00:40:48.82\00:40:50.34
but they are also the
highest fiber fruit out there.
00:40:50.37\00:40:52.65
I didn't know that.
00:40:52.68\00:40:53.93
And so God knew
that when we have sweet,
00:40:53.96\00:40:55.85
we need the
fiber combined with it
00:40:55.88\00:40:57.48
and so He did that with dates.
00:40:57.51\00:41:00.44
Wow, that's great.
00:41:00.47\00:41:01.84
And then we will put in some
nuts, I chose walnuts today.
00:41:01.87\00:41:04.70
You can use pecans,
you can use cashews,
00:41:04.73\00:41:07.13
you can use, you know,
00:41:07.17\00:41:08.36
anything you want and
we are gonna just sprinkle
00:41:08.39\00:41:10.77
the salt in on top
of the ground up fruit.
00:41:10.80\00:41:13.65
So let me talk
about grinding it.
00:41:13.68\00:41:15.92
Because these are very sticky
fruits I find that a grinder
00:41:15.95\00:41:19.03
is probably the
best way to process them.
00:41:19.06\00:41:21.32
If you have a strong food
processor you could try it.
00:41:21.35\00:41:24.81
I don't give you any
guarantees on the results.
00:41:24.84\00:41:27.23
And you don't have to
have a fancy grinder attachment
00:41:27.26\00:41:29.75
like I do for my
kitchen aid here.
00:41:29.78\00:41:32.32
I have also made this using
00:41:32.35\00:41:33.98
just a plain old
hand crank meat grinder.
00:41:34.01\00:41:36.75
You know, the kind that
you attach to your table
00:41:36.78\00:41:38.80
that just has a crank on it
00:41:38.83\00:41:40.72
and use the
finest grinder attachment
00:41:40.75\00:41:43.24
and just push
your fruit through it.
00:41:43.27\00:41:45.04
And that works good. Okay.
00:41:45.07\00:41:46.55
It needs the screw to
push the dried fruit through
00:41:46.58\00:41:49.06
that's really what's
the important part of it.
00:41:49.09\00:41:51.22
So I'm gonna ahead and run
the fruit through the mill,
00:41:51.25\00:41:53.42
it's gonna make a little noise
00:41:53.45\00:41:54.49
so I won't be
talking but you will see
00:41:54.52\00:41:56.25
how it comes out in strings.
00:41:56.28\00:41:57.85
I'm using my
smallest grinder attachment.
00:41:57.88\00:42:00.53
Okay.
00:42:00.57\00:42:02.08
We need the other bowl?
00:42:02.11\00:42:03.89
Probably good.
00:42:03.92\00:42:05.07
All right, so you could see
00:43:29.33\00:43:30.39
it kind of comes out in strings.
00:43:30.42\00:43:31.70
I can.
00:43:31.73\00:43:32.79
It kind of got like meat does
00:43:32.82\00:43:34.09
and then I'm just
gonna sprinkle my salt
00:43:34.12\00:43:35.74
on there and I kind
of mixed up the fruits
00:43:35.77\00:43:38.49
as I ran them
through the grinder.
00:43:38.52\00:43:41.11
That way it premixes
it but I want to mix it up
00:43:41.14\00:43:44.00
a little bit
better and it's so sticky
00:43:44.03\00:43:45.41
I like to use gloves
00:43:45.44\00:43:46.47
for this
particular part of the recipe.
00:43:46.50\00:43:47.80
Right.
00:43:47.83\00:43:48.94
I was thinking now
how is she gonna mix this?
00:43:48.97\00:43:52.31
Because basically you
just want to knead it together.
00:43:52.34\00:43:56.44
Okay.
00:43:56.47\00:43:58.76
So it-- It's got the apricots.
00:43:58.79\00:44:00.29
Yeah, you want to
get the blend in there.
00:44:00.32\00:44:03.35
And I tried to kind
of mix real sweet fruit
00:44:03.38\00:44:05.88
with the kind of tarter
dried fruit like apricots
00:44:05.91\00:44:08.51
and peaches are often not
as sweet as dates and raisins.
00:44:08.54\00:44:15.21
Yeah, that's true. Here we go.
00:44:15.24\00:44:19.44
And so if you like
it a little bit sweeter,
00:44:19.47\00:44:21.45
you can put a little
bit more raisins or dates.
00:44:21.48\00:44:23.53
Or dates or something.
00:44:23.56\00:44:24.64
Yeah, I love the
flavor of apricots personally.
00:44:24.67\00:44:27.27
They have a really good flavor.
00:44:27.30\00:44:28.34
So I would like to
have a lot of that.
00:44:28.37\00:44:29.40
And then you just
pick off little pieces--
00:44:29.43\00:44:33.02
Okay, so that all there's to it.
00:44:33.05\00:44:34.35
You just put it through it.
00:44:34.38\00:44:35.44
Is basically all and you know,
00:44:35.47\00:44:36.53
I would like the rest
of it without my gloves.
00:44:36.56\00:44:39.61
There you go.
Let me get a spoon.
00:44:39.64\00:44:44.12
And just kind of get a
piece maybe you make them
00:44:44.15\00:44:46.30
the size of a walnut or cherry
00:44:46.33\00:44:48.91
depending on what you are doing.
00:44:48.94\00:44:50.05
Sometimes I like to make
a bunch of little tiny ones.
00:44:50.08\00:44:52.60
You know, it depends.
00:44:52.63\00:44:53.99
And then you
just take your coconut
00:44:54.02\00:44:55.33
and roll it
around in the coconut
00:44:55.36\00:44:58.91
and you get your
beautiful little ball.
00:44:58.94\00:45:00.44
Very nice.
00:45:00.47\00:45:01.60
And you can see we have an
arrangement here with that.
00:45:01.63\00:45:04.10
I do.
00:45:04.13\00:45:05.16
You just make them all up
00:45:05.19\00:45:06.38
and that's really
all there is to it.
00:45:06.41\00:45:07.80
It's a great thing for kids.
00:45:07.83\00:45:09.13
Oh, yeah.
00:45:09.16\00:45:10.19
I remember as a kid
my mom would run this
00:45:10.22\00:45:11.78
through the grinder and
then we would sit around
00:45:11.81\00:45:13.75
and make the balls.
00:45:13.78\00:45:15.07
So even as kid your
parents cooked healthy?
00:45:15.10\00:45:17.36
Oh, yes. Yeah.
00:45:17.39\00:45:18.58
Yes. Wonderful
00:45:18.61\00:45:20.25
It was real
blessing to grow up that way.
00:45:20.28\00:45:22.41
That is a blessing.
00:45:22.44\00:45:23.68
I'm gonna try one
of this over here.
00:45:23.71\00:45:25.03
Sure.
00:45:25.06\00:45:26.53
Or part of one.
00:45:26.56\00:45:28.25
Very tasty.
00:45:35.12\00:45:36.39
And I think, you know,
00:45:36.42\00:45:37.45
make your presentation
really nice and you can go,
00:45:37.48\00:45:40.53
you know, as very nice dessert,
00:45:40.56\00:45:42.80
a finish to a fancy
meal even doesn't have to be
00:45:42.83\00:45:45.91
just an everyday thing.
00:45:45.94\00:45:47.32
It also is great for packing
00:45:47.35\00:45:48.46
in kids' lunches for long treat.
00:45:48.49\00:45:51.01
Oh, this is great.
This is very versatile.
00:45:51.04\00:45:53.01
I love the
flavor. That's wonderful.
00:45:53.04\00:45:56.87
I like the different
fruits. Oh, that's wonderful.
00:45:56.90\00:45:59.31
Nice blend, doesn't it?
00:45:59.34\00:46:00.37
Oh, yeah it's a nice blend.
I could eat, I could eat two.
00:46:00.40\00:46:03.43
Is two temperance?
00:46:03.46\00:46:06.40
It probably
wouldn't be a problem.
00:46:06.43\00:46:08.37
You know, if you're
diabetic check your sugar,
00:46:08.40\00:46:10.36
you know, and it might
depend whatever else you ate
00:46:10.39\00:46:12.60
with your meal as to how
much of these you can eat so--
00:46:12.63\00:46:14.21
Right because you get the fiber
00:46:14.24\00:46:15.32
with this too and
that's a nice thing.
00:46:15.35\00:46:16.50
You do, you do. I like that.
00:46:16.53\00:46:17.85
Now as we were talking
before the program Lucia,
00:46:17.88\00:46:20.38
as we eat healthier, it
makes a difference in our mind,
00:46:20.41\00:46:25.98
it makes a difference in
our spiritual connection.
00:46:26.01\00:46:28.01
Just this morning I was
reading in 1 Corinthians "What?
00:46:28.04\00:46:30.50
Know ye not that your body
00:46:30.53\00:46:31.61
is the temple of
the Holy Spirit."
00:46:31.64\00:46:33.00
So you had some story
that was really powerful about
00:46:33.03\00:46:36.14
the connection
between eating different
00:46:36.17\00:46:38.57
and opening up
our mind to God more.
00:46:38.60\00:46:41.72
You know, I was in
one of the CHIP classes
00:46:41.75\00:46:43.50
that I really saw that happen.
00:46:43.53\00:46:45.68
We had a gentleman
who had been studying
00:46:45.71\00:46:47.46
the Bible for a
quite bit of time
00:46:47.49\00:46:49.09
and there were certain teachings
00:46:49.12\00:46:51.37
that he was just
having hard time grasping.
00:46:51.40\00:46:54.83
He was like I
just-- I just don't see it,
00:46:54.86\00:46:56.10
I don't see how
that's so important.
00:46:56.13\00:46:58.45
And his wife had been
really trying to implement
00:46:58.48\00:47:01.26
some healthy things
and she had been eating
00:47:01.29\00:47:04.29
a plant based diet and feeding
her family a plant based diet
00:47:04.32\00:47:07.23
for a number of months,
00:47:07.26\00:47:08.79
but he still like to go
out and get his hamburger
00:47:08.82\00:47:11.31
at lunch break or you know,
have his coffee in the morning.
00:47:11.34\00:47:14.89
And other than
that he had adopted
00:47:14.92\00:47:17.10
a lot of healthy
changes in his life.
00:47:17.13\00:47:19.87
But when he came
to the CHIP program
00:47:19.90\00:47:21.30
the first week of the
program is kind of a cleanse.
00:47:21.33\00:47:24.91
And so we take out
everything that's addictive
00:47:24.94\00:47:28.31
and it's very plain
food for that first week
00:47:28.34\00:47:30.72
and so there was no coffee
for that week there was no--
00:47:30.75\00:47:37.96
The foods he was used to eat
that were not in the program?
00:47:37.99\00:47:39.44
Yeah.
00:47:39.47\00:47:40.50
It was just a healthy stuff,
00:47:40.53\00:47:41.56
mostly whole
grains that sort of thing.
00:47:41.59\00:47:43.85
So he went
ahead with the cleanse
00:47:43.88\00:47:48.13
and then he came into class
just a couple of weeks later
00:47:48.16\00:47:51.93
and he said, you know,
funniest thing happened.
00:47:51.96\00:47:54.01
Actually I think
I heard the story
00:47:54.04\00:47:55.79
from his wife who told me that,
00:47:55.82\00:47:58.55
he told me this
morning when he woke up
00:47:58.58\00:48:00.25
that all of
sudden these teachings
00:48:00.28\00:48:02.01
that he had been struggling
00:48:02.04\00:48:03.12
with from the
Bible just clicked.
00:48:03.15\00:48:05.64
And he understood them and
he was able to move forward
00:48:05.67\00:48:08.45
in his walk with God
00:48:08.48\00:48:09.51
and it was just such
a great example to me
00:48:09.54\00:48:11.37
of how even which
might seem like small changes
00:48:11.40\00:48:15.41
can make a big change
in the ability of our mind
00:48:15.44\00:48:18.24
to hear the Spirit
of God speaking to us.
00:48:18.27\00:48:19.83
Amen, amen.
00:48:19.86\00:48:20.89
And to me that's really
00:48:20.92\00:48:21.96
the most important
reason for healthy choices.
00:48:21.99\00:48:25.78
It's great to be
better with your diabetes,
00:48:25.81\00:48:29.09
to have lower blood sugars,
to feel better, it's wonderful.
00:48:29.12\00:48:32.90
But I really believe that God's
purpose for us in giving us
00:48:32.93\00:48:37.33
healthy
principles by which to live
00:48:37.36\00:48:39.88
was so that we could
have a closer walk with Him.
00:48:39.91\00:48:42.34
Because I believe He
wants to be able to talk to us
00:48:42.37\00:48:44.49
and He can only do that
when we have a clear mind.
00:48:44.52\00:48:46.91
And all of His
principles of health are about
00:48:46.94\00:48:49.13
how to have that clarity.
00:48:49.16\00:48:51.00
Amen, that's beautiful.
00:48:51.03\00:48:52.35
That is the whole
purpose of eating different.
00:48:52.38\00:48:54.73
You are right, I love that.
00:48:54.76\00:48:55.94
At the end before
we go to your address,
00:48:55.97\00:48:57.59
I want to talk about
the cookbook one more time.
00:48:57.62\00:48:59.64
Of course you have it
in English and in Spanish
00:48:59.67\00:49:01.87
"Flavors of Health" but
you have besides recipes,
00:49:01.90\00:49:05.47
you have a lot of a little tips,
00:49:05.50\00:49:07.82
little nuggets of information.
00:49:07.85\00:49:09.54
Where did you find
that and came up with that?
00:49:09.57\00:49:12.99
Different places, you know,
00:49:13.02\00:49:14.24
as I told you
we've been my mother
00:49:14.27\00:49:15.54
and I have been
involved in health education
00:49:15.57\00:49:17.45
for a number of years
00:49:17.48\00:49:18.84
and so we had come across
things that we thought oh,
00:49:18.87\00:49:20.92
this would be helpful.
00:49:20.95\00:49:21.98
So put just little quote
00:49:22.01\00:49:23.22
or little tip
here in the cookbook
00:49:23.25\00:49:25.56
as well as basic
principles of diet
00:49:25.59\00:49:29.32
like things that are
not just about what you eat
00:49:29.35\00:49:31.86
but may be how
you eat, how often,
00:49:31.89\00:49:34.76
you know, regulatory.
00:49:34.79\00:49:36.16
I mean there is
a lot of principles
00:49:36.19\00:49:37.25
that go along with
healthy eating that can help us
00:49:37.28\00:49:41.45
to really get all the benefits.
00:49:41.48\00:49:43.09
It's not just
about the ingredients
00:49:43.12\00:49:45.11
but it's about how we life.
00:49:45.14\00:49:46.40
Amen and it's really cute.
00:49:46.44\00:49:47.97
They have the stomach picture
in several different sections.
00:49:48.00\00:49:50.79
If your stomach could talk
00:49:50.82\00:49:52.38
and that it says this
is your stomach calling
00:49:52.41\00:49:54.83
please don't
make me work so hard.
00:49:54.86\00:49:57.00
So there's a
different cute things about that
00:49:57.03\00:49:59.09
and I love that
because we do that.
00:49:59.12\00:50:00.94
You know, we just
stuff it with food
00:50:00.97\00:50:02.69
and we just keep going and yeah,
00:50:02.72\00:50:04.42
so that makes a big difference,
rest for the stomach.
00:50:04.45\00:50:07.18
That's right. That's right.
00:50:07.21\00:50:10.31
That's great.
00:50:10.34\00:50:11.46
Well, we want to
recommend that you get this.
00:50:11.49\00:50:12.87
This is a great cookbook.
00:50:12.90\00:50:14.96
Do is there another
one coming out or...
00:50:14.99\00:50:17.43
Oh, one of these days I
would like to put one together
00:50:17.46\00:50:19.17
another one together
with some of my favorites
00:50:19.20\00:50:20.85
that I've collected since then
00:50:20.88\00:50:22.01
but we'll see when that happens.
00:50:22.04\00:50:24.08
But in the mean time, you know,
00:50:24.11\00:50:25.51
you can use my
contact information
00:50:25.54\00:50:27.04
to either get a cookbook
or if you want to talk about
00:50:27.07\00:50:31.20
possibly getting some help
with changes you want to make.
00:50:31.23\00:50:35.26
If you are
interested in coaching services
00:50:35.29\00:50:38.09
for feeling
better, for making changes
00:50:38.12\00:50:40.09
maybe you know you need to make
00:50:40.13\00:50:41.27
or your doctor's
told you need to make,
00:50:41.30\00:50:42.85
but you just need a
little extra help along the way.
00:50:42.88\00:50:45.35
Feel free to contact
me, we can talk about it.
00:50:45.38\00:50:46.79
Absolutely.
00:50:46.82\00:50:47.85
The coaching is so
great because you know,
00:50:47.88\00:50:49.67
we all need a step,
00:50:49.70\00:50:51.52
we all need help
someone to come alongside us.
00:50:51.55\00:50:55.25
You know, like
the Holy Spirit does,
00:50:55.28\00:50:56.73
it comes-- comes alongside
00:50:56.76\00:50:57.86
and you know we
need that in the human,
00:50:57.89\00:50:59.93
in the flesh as well.
00:50:59.96\00:51:01.05
And so that's such a
blessing to have someone
00:51:01.08\00:51:04.73
come alongside you
and say hey, I understand
00:51:04.76\00:51:07.95
this is how we
can work together,
00:51:07.98\00:51:10.06
okay, these are your goals,
00:51:10.09\00:51:11.44
I'm here as accountability
and that's a great thing.
00:51:11.47\00:51:14.15
What we want to
do now is to put up
00:51:14.18\00:51:15.71
the contact
information for Lucia.
00:51:15.74\00:51:18.05
If you want to contact her,
00:51:18.08\00:51:19.52
we would like to
encourage you to do that to get
00:51:19.55\00:51:21.77
one of these wonderful cookbooks
00:51:21.80\00:51:23.27
or possibly to have her do
00:51:23.30\00:51:25.70
that lifestyle
coaching with you.
00:51:25.73\00:51:27.43
She does it via
Skype or on the phone
00:51:27.46\00:51:30.35
so you could be anywhere in
the world then you could get
00:51:30.38\00:51:32.45
that lifestyle
coaching for yourself.
00:51:32.48\00:51:34.68
Here is the way that you
can contact here for yourself.
00:51:34.71\00:51:40.61
If you would like to
know how you can get the book
00:51:40.64\00:51:42.63
"Flavors of Health" or if
you would like to contact Lucia,
00:51:42.66\00:51:45.85
then you could
write to 3-D Health LLC,
00:51:45.88\00:51:49.22
8588 Dell Road,
Kingsley, MI 49649.
00:51:49.25\00:51:54.72
That's 3-D Health LLC,
00:51:54.75\00:51:57.61
8588 Dell Road,
Kingsley, MI 49649.
00:51:57.64\00:52:03.23
You can call 231-263-3974,
00:52:03.26\00:52:07.75
that's 231-263-3974.
00:52:07.78\00:52:12.11
Or you can visit them
online at 3dhealthforlife.com.
00:52:12.14\00:52:17.45
It's all one word
3dhealthforlife.com.
00:52:17.48\00:52:22.68