Participants: Jill Morikone (Host), Lucia Tiffany
Series Code: TDY
Program Code: TDY014103A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:18 Removing pain 00:23 Lord, let my words 00:29 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:06 Hello, friends, 01:07 and welcome to another 3ABN today cooking program. 01:11 I'm Jill Morikone and with me in the kitchen today 01:14 is a brand new sister in Jesus. 01:17 Our brand new friend and I'm speaking of Lucia Tiffany. 01:20 And, Lucia, it is such a joy to have you come to 3ABN 01:24 and to share the gifts God has given you 01:26 with our audience at home. 01:27 Thank you. 01:28 It's just so nice to be here as well. 01:30 And for our friends since you are brand new 01:32 we have to talk a little bit about your ministry. 01:34 Tell me the name of your ministry 01:36 and how you got involved in healthy cooking? 01:39 Give me some of the background. 01:40 Sure, it's called 3-D Health and it's a ministry 01:44 that has a real focus and helping people 01:48 to make healthy lifestyle changes 01:51 so that they can enjoy the kind of health 01:52 that really God designed for us to have. 01:55 And so we've done a number of different things, 01:57 we do health education seminars, 01:59 health and wellness coaching for people 02:01 that really wants one-on-one help with lifestyle change. 02:04 We have a cookbook I think that Jill's got that, 02:07 she's gonna show us little bit. 02:08 And so that's the kinds of things we do. 02:10 Amen. 02:11 So the 3-D is that body, mind and spirit or? 02:14 You got it. 02:17 It is because it's really about whole person health. 02:19 We aren't healthy in just the physical way 02:21 without needing to be healthy mentally 02:24 and spiritually and I believe that all works together. 02:26 Amen. That's right. 02:28 And Lucia is trained as well. 02:30 Sometimes we have guests who come and just say, 02:32 I love to cook and God's given me this ministry 02:34 but Lucia has background in training, 02:36 so tell us about that? 02:37 Sure. 02:38 And it started way back even this interest in health 02:40 with your mom and dad, right? 02:41 It did. 02:42 My mom and dad were doctor, nurse health education team 02:45 that went around and helped in community, 02:48 some times church invitations that sort of thing 02:50 from the time I was very small. 02:51 And so I kind of grew up in that environment 02:54 and very interested in health so I ended up doing nursing 02:57 and getting a master's in Public Health at Loma Linda 02:59 and I have really enjoyed using that in many different ways. 03:02 We spent sometime in West Africa 03:04 working with development 03:05 and health in the rural villages. 03:07 You and your husband? Me and my husband, yes. 03:10 And then I do a lot of community health work 03:12 with our different churches that we've been involved in 03:15 and that sort of thing. 03:16 Amen. Oh, that's incredible. 03:18 Truly the health message is the right arm of the gospel. 03:21 It does. It opens the door. 03:22 Yes, it does and today we have some special recipes 03:25 because we are focusing on a specific niche 03:27 which I think is very important. 03:28 We don't always focus on this 03:30 and we're talking about diabetes today. 03:32 Why are we talking about diabetes? 03:34 Well, diabetes is one of those diseases 03:35 that we are seeing more and more 03:37 of not only in the United States and Canada 03:39 but many of the developing countries, 03:41 and diabetes is such a devastating diseases. 03:44 I've had a chance to kind of see it up close 03:46 because I have a lot of relatives 03:47 that suffer with diabetes. 03:49 And I have seen the devastation 03:52 it can cause with the loss of limbs, 03:53 loss of sight and the sad part is that 03:56 a lot of time our lifestyle choices 03:58 can completely change the outcome. 04:02 We can actually prevent developing diabetes 04:04 by making healthy choices 04:06 on a consistent basis many much of the time. 04:09 And even if we are suffering from either hyperglycemia 04:12 which is like a low blood sugar or diabetes that's full blown, 04:15 that type II diabetes especially is very amenable 04:19 to lifestyle changes. 04:20 And we are gonna talk about foods that can help us 04:22 both to prevent and reverse diabetes. 04:25 Amen. 04:26 I like that, because prevention of course is better than cure. 04:28 Absolutely. 04:29 But then if you are dealing with something already, 04:31 then we can actually reverse something. 04:33 Especially diabetes type II. 04:34 People have diabetes type I 04:36 that always just reverse it with lifestyle 04:38 but even the kinds of things we are talking about today 04:40 can decrease the need for medication. 04:43 In a person with even a type I diabetes 04:45 because it's just kind of a-- 04:46 it's a healthy approach to eating 04:48 that can help all of us. 04:49 Amen. 04:51 Now I heard that genetics loads the gun 04:53 but lifestyle pulls the trigger. 04:55 One of my favorite sayings. 04:56 Is that? 04:57 Well, I wasn't sure but yeah, that's great because, 05:00 you know, we all-- you know, we live in a world of sin 05:03 and we see that prevalent not only in 05:06 what takes place in the world 05:07 but in the sickness and diseases 05:08 but yet our lifestyle what we eat. 05:11 Those eight laws that health makes a tremendous difference 05:15 in our quality of life and in reversal of many 05:18 of those diseases so necessarily. 05:19 Absolutely. 05:20 In fact, it's really so fascinating to me 05:22 that we've recently, rather recently learned 05:24 that the choices we make can actually turn our genes 05:28 for developing diabetes or heart diseases 05:30 or whatever on and off. 05:32 And so we are not-- 05:33 That's called the genetics, right? 05:34 That's right. 05:35 And so we are not stuck with what we are born with, 05:36 and I just think that's, that give us a lot of hope. 05:38 It does, absolutely. 05:40 Now we talked about your cookbooks. 05:41 You have a ministry in English and in Spanish. 05:43 Yes. 05:44 And I just discovered she also speaks French 05:46 but today we're doing English 05:47 because that's all Jill can speak. 05:50 "Flavors of Health" tell me about your cookbook? 05:52 "Flavors of Health" is actually a cookbook 05:54 that my mother and I developed together. 05:57 She had a real burden to develop a Spanish cookbook 06:00 that was plant based 06:01 because it was very difficult to find Spanish recipe books 06:05 that are plant based. 06:06 And so that's how the project started 06:07 and it kind of grew as people ask us, 06:09 we really like an English version of that. 06:11 So we ended up doing it in both languages 06:14 and we are on our second edition at this point. 06:16 Wow. Amen. 06:17 There is breakfast, there is entrées, soups, 06:20 breads and crackers, huh, dessert? 06:23 There are dessert section in there. 06:24 Oh, okay. 06:26 That's wonderful and this is high marks 06:29 from Dr. Zeno Charles-Marcel and Dr. Hans Diehl 06:32 and so that we recommend this book to you. 06:35 It looks great and I'm excited to look into that further. 06:38 Right now what we want to do is look at those recipes 06:42 that we are going to be taking a look at here today. 06:44 The first one is you pronounce that Migarrones? 06:47 Migarrones, that's kind of a Spanish word 06:49 and its one we made up 06:50 because it's a take off on a Spanish word 06:52 that means sausage 06:54 and it's kind of a beef crumble. 06:56 So you can call it whatever you want to call it. 06:58 Make a sausage crumble and we're gonna put that 07:00 into the Baked Spaghetti. 07:01 We are, we are gonna do that because it's a-- 07:03 it's a really great way to find a low cost beef replacement 07:07 for any recipe that calls for ground beef. 07:09 I like that. 07:10 And then we are making a Mexi-White Corn Salad. 07:13 That's right. 07:14 It's kind of a Mexican flavored salad 07:17 and then we end with something special for dessert. 07:20 Fruity Chews. Fruity Chews, that's right. 07:23 That's wonderful. 07:24 We'll we are looking at food today 07:26 for the prevention and reversal of diabetes. 07:29 That's correct. Let's read our first recipe. 07:31 You want to read that for us here, Lucia? 07:49 That's pretty easy. That's it? 07:51 It is. Wow. 07:53 And very simple. 07:54 Do I need to turn this pan on for you? 07:55 While we go ahead and turn on so it starts to get warm 07:57 and then we basically do it all in the blender 08:00 which makes it really simple. 08:02 Do you want it on high, medium, low? 08:04 Let's start with high. High, okay. 08:05 And turn it down if it starts to smoke. 08:06 Okay, sounds good. Okay. 08:09 And then we will start by putting in our walnuts. 08:13 Walnuts are an excellent source of protein 08:15 and they are the kind of fat that's good for helping us 08:17 control our blood sugars. 08:19 Because it comes with all the fiber 08:21 that God designed for it rather than free oil. 08:23 Onion of course is both for health and for flavor. 08:26 I love onions. 08:28 And then we have celery, more fiber and really great flavor. 08:33 Some garlic. 08:34 I don't know how to cook without garlic and onions. 08:37 And little bit of salt. 08:39 And then we will put that in our blender 08:41 with part of the water. 08:44 Okay. 08:50 And put the lid on. Put the lid on. 08:53 And make some noise. 08:54 And I make sure I have all the knobs down to roll. 09:15 You usually want blend it till everything is creamy. 09:18 That doesn't take too long, it doesn't matter 09:20 whether you have a really high powered blender 09:21 like the Vitamix or cheaper blender, 09:23 you just blend it a little bit longer. 09:25 Okay. 09:26 And then we will put that in our pot. 09:29 It was warm. Yes, it was. 09:34 And put the rest of the water in with it. 09:37 So I need to stir here? 09:40 I think you can stir that around. 09:43 And that's the broth 09:44 then that will give the flavor to our bulgur wheat. 09:48 Now this is the bulgur wheat and this provides 09:51 the texture for your beef crumbles. 09:54 And I'm just gonna put those. 09:58 You want of course grind. 10:00 There are some grinds you can find there 10:01 even a darker brown than this and that's fine too. 10:04 And bulgur wheat is a little bit different from whole wheat. 10:07 Because bulgur wheat has actually been cracked 10:10 and precooked and then dried. 10:12 Okay. 10:13 So it doesn't take very long to cook or to absorb liquid 10:16 like it's going to in this particular recipe. 10:18 And so we will stir it to make sure 10:20 it's really well mixed and then put it-- 10:23 bring it to a boil and then let it cook on medium heat 10:27 for about 15 minutes. 10:28 What you wanted to do is soak up the liquid. 10:31 You would cover it or stir it? 10:32 It doesn't matter if you cover it, 10:34 you want to stir it every few minutes depending on your pot. 10:37 You want to be really careful 10:38 because it can stick and burn kind of easily 10:41 and you don't want that to happen. 10:42 No. 10:43 When it's ready it will probably look more like this. 10:47 Okay. 10:48 You know, it will be kind of mushy, 10:51 it won't be dry at all, it might not even look quite 10:53 as grainy as this does here and that's okay. 10:57 Because then you will just take that 10:58 and spread it out thin in the cookie sheet 11:01 and put it in the oven to dry out. 11:04 And it's the drying out then that it kind of cooks 11:07 all those nice flavors right into the wheat 11:09 and you can cook it 11:11 till it's crumbly like here's the example. 11:15 This is done. 11:16 Okay, and you can make it kind of moist 11:18 and then you need to keep it in the refrigerator, 11:20 it probably last well for a week to 10 days 11:23 or you can dry it out even more 11:24 till they're like really crunchy 11:26 and then you can keep it in the fridge or the freezer 11:28 for an indefinite period of time. 11:29 Okay. 11:31 So it's available just sometime when you want to, 11:33 you know, throw some crumbles into a dish. 11:35 So I like to make a big batch all at once 11:37 and then just save the extra the leftover. 11:40 How much does one batch make the recipe that we did, 11:42 how much when it's actually cooked down? 11:43 The recipe that we did it will make about six cups. 11:47 Okay. 11:48 Yeah, just about four to six cups depending. 11:52 And what type of recipes would you use that in? 11:54 Oh, you can just use it in so many different things.. 11:57 We had as one of our samples using in tacos. 12:00 We have it over here, you can see that. 12:01 Or you can us it like the ground beef, 12:03 then we'll put all your dressings on it 12:05 or you could use it in spaghetti 12:06 or lasagna or chilly 12:09 or put it in barbecue sauce and make Sloppy Joes. 12:12 So there's a lot of different things you can do. 12:14 Pretty much anything you would do with ground beef. 12:16 Nice, I love that. 12:18 I got to try some here and I don't think 12:20 I got a spoon which is a problem 12:22 but the next recipe I will get a spoon and try it 12:24 because we want to see what it tastes like. 12:25 That's wonderful. 12:26 So what type of-- we are talking about foods 12:30 for the prevention and reversal of diabetes. 12:32 So tell me if I just eat a low sugar diet 12:35 is that gonna help me? 12:36 Well, it won't hurt you 12:38 and we want to avoid refined sugar 12:40 but actually one of the things 12:41 that's really important for diabetics 12:43 is to be really careful 12:46 with the amount of fat in their diet. 12:48 We actually found that fat increases your blood sugar 12:51 even more dramatically than sugar intake does. 12:54 For example they did a really interesting study 12:56 with medical students that were perfectly healthy 12:59 and they fed them a pound of sugar-- 13:02 a pound of sugar. 13:03 Anyway a good quantity of sugar every day, 13:06 I have to check my facts on that one. 13:07 Okay. 13:08 But a good quantity of sugar every day 13:10 for a number of weeks thinking that, 13:12 maybe they could turn them into diabetics 13:14 by giving them all the sugar 13:15 but they kept checking their bloods 13:17 and they didn't get diabetic. 13:20 But they took the very same students 13:21 and put them on a high fat diet, 13:23 kind of like standard American diet 13:26 and it only took them about three or four weeks 13:29 to develop diabetes 13:30 and these were perfectly healthy people. 13:32 And so we found that fat is really important. 13:36 So in this recipe we are using walnuts for our fat which is-- 13:40 which means they come with a lot of fiber 13:42 the way God designed them 13:43 and the wheat has a lot of fiber as well. 13:47 And fiber really helps to moderate blood sugars. 13:50 So it helps the carbohydrates in the dish 13:54 not to raise your blood sugar 13:55 and spike it as much as it would, 13:57 if they were was the fiber to slow that down. 13:59 So the key is the fats we eat, 14:01 we want natural fats like your nuts, your seeds, 14:04 your avocado something like that and in addition 14:06 you want fiber along with the fat. 14:08 That's right. Okay. 14:09 And if you are eating whole plant based foods, 14:12 you are automatically gonna get that kind of a diet. 14:14 But we want to show you different ways 14:16 that you can do that and incorporate that 14:17 into your menus. 14:19 And this-- you can see here 14:20 it's starting to get thick. 14:21 I can. 14:23 And we would let it cook just a little bit longer. 14:24 We don't have time to do that here on the show 14:26 but we would cook it down just a little bit more 14:28 and then put it in the cookie sheet 14:29 and when you are done, you just bake it 14:32 till it dries out at low heat about 200 degrees 14:35 and just stir it every half hour 14:38 or so and it will start to turn into crumbles 14:41 because as it dries out it will get crumbly 14:44 and just keep stirring it and get it as dry 14:46 as you want depending on the use. 14:48 Right. Oh, that's great. 14:50 If you dried out really dry and you are gonna use it 14:52 again you can rehydrate it in something like 14:54 tomato juice or vegetable broth 14:57 and give it a really nice flavor 14:59 before you put it into the other dish. 15:01 I like that, oh that's great. 15:03 And we are going to put it in a dish. 15:04 Now in the baked spaghetti That's right. 15:06 So let's read that recipe for Baked Spaghetti. 15:30 So after you made the recipe, if you decide 15:32 you want little more or little less of the salt, 15:33 you can always adjust. 15:45 If you're really struggling with your blood sugar, 15:47 you might want to drop the olive oil 15:49 either half of it or leave it out. 15:51 And in this particular demonstration 15:53 we're going to use two cups of the vege beef crumbles 15:56 that we just showed you, 15:58 the Migarrones as to make it more of the main dish. 16:03 I love spaghetti, 16:04 I like lasagna any of that type of stuff 16:08 and it's just traditional, you know, 16:10 at least here in America it seems to be. 16:11 It is and pasta is one of those things 16:13 that we think of kind of as a quick 16:14 and easy dish a lot of times or a very economical dish 16:18 if we are tying to feed 16:19 a lot of people with not a lot of money. 16:20 And the way we are gonna do the spaghetti 16:22 today is making it like a main dish 16:25 which means you don't need very much to add to it 16:27 to have a complete meal. 16:29 For instance just add a tossed salad, you know, 16:32 little bit of garlic toast if you want or you know, 16:34 something like that and then you are all set. 16:37 And you can make it ahead, it freezes well, 16:40 you can make it the day before anything like that. 16:42 So I think this will be something 16:43 that can be very practical. 16:45 I like that, absolutely. 16:47 And this would be high fiber and low fat 16:50 because that's what we are pressing in this program. 16:51 That's right. 16:52 And sometimes pasta tends to be a carrier for fat. 16:55 Okay, some people say hey, I'm avoiding that. 16:57 That's right. 16:58 And a lot of diabetes think they can't eat pasta 17:02 and they shouldn't be eating white pasta. 17:04 We're gonna be using a whole wheat pasta today. 17:07 If you need to be gluten free, you can substitute 17:10 a whole grain brown rice pasta just as well. 17:14 And that would make it gluten free, 17:16 you might use a soy crumble instead of the wheat crumble 17:19 if you wanted to make a gluten free version of this. 17:21 Okay, great. 17:22 So let's start with the blender 17:24 because you are gonna have several layers. 17:26 We are gonna make our sauce layer first. 17:27 And in the sauce layer 17:28 we are going to be putting cashews. 17:31 Cashews are really great for giving a creaminess 17:34 without a great deal of extra fat 17:36 and they are very tasty. 17:39 If you can't get cashews or cashews are too expensive 17:42 because people say oh, I can't afford cashews. 17:44 You could substitute sunflowers same quantity. 17:47 It will be a little bit different flavor 17:49 but it will still be good. 17:50 Okay. 17:51 So we have cashews and then we have onions 17:52 and red bell pepper. 17:54 Onions are very good for your health and red pepper 17:57 of course a very good source of vitamin C 18:00 and the yeast flakes, our nutritional yeast flakes 18:04 which give a cheesy flavor to the dish. 18:06 And so I always like it when we want something 18:08 that's gonna be a little bit cheesy. 18:10 Plus you get your B vitamins too. 18:11 That's right. That's right. 18:13 And then we have garlic. 18:15 Like I told you I can't cook without garlic. 18:19 And we have a little bit of salt, 18:21 a little bit of lemon juice for some tartness 18:23 and we will be putting in just a small amount of oil 18:25 like I said that's optional. 18:27 So if you are really struggling with your blood sugar, 18:28 just leave the olive oil out. 18:30 Okay, great. 18:32 Okay, so we start with our water, 18:37 and our cashews which I always want to wash first 18:41 before you use them. 18:43 But do it just before you use them. 18:45 And then we will put in the onions, 18:48 just chunks so your blender can handle it. 18:51 The peppers help to give a nice color to the sauce. 18:54 Oh, yeah. 18:56 There go our flakes. 18:59 I'm gonna put the oil in a little bit 19:00 ahead of time at the end 19:03 and I will go ahead and put the garlic in now 19:08 and I will put the salt in. 19:12 Okay. 19:13 And no lemon juice yet either. 19:15 I'm gonna put those two in at the end. 19:16 So you will notice me adding it right at the end 19:18 after everything is blended up really nice and smooth. 19:25 Make some noise. Yep, time to make some noise. 20:06 Now at home if we weren't on camera 20:08 would you blend it longer? 20:09 Just a little bit. 20:10 Just I want to get it very smooth. 20:12 Okay. And I love the color. 20:14 It's almost like a pimento and it's the pepper. 20:16 Yes, it is. I like that. 20:18 And you can actually use it all by itself. 20:19 It's kind of a pimento cheese sauce on veggies 20:22 like cauliflower or something like that as well. 20:24 Now that we-- oh, I need to add the olive oil and the salt. 20:28 I was wondering where that was coming in. 20:30 We're gonna put back on the blender 20:31 and finish that up. 20:32 Okay. 20:34 So normally you add it at the end as its running? 20:36 Yes, yes. Okay, good. 21:04 The smell is wonderful. I love that. 21:07 Let me remove this here for you. 21:09 Okay. Thank you. 21:14 If I unplug it then we can remove over here. 21:21 Okay. 21:23 Now you haven't cooked your spaghetti. 21:25 No, I like to do this really quick and easy 21:27 which means I'm not gonna precook the spaghetti. 21:29 You could actually do this dish very similarly with lasagna. 21:32 Yes. 21:34 The only difference I would make 21:35 if you do lasagna just make sure 21:36 your spaghetti sauce is a little more watery 21:38 because the lasagna will absorb more water than the spaghetti. 21:40 Right, okay. That's great, I like that. 21:44 Here. 21:45 Never mind, I got right here. 21:47 Here you go. It's good. 21:49 Okay. 21:53 We gonna start by putting in a little bit of sauce. 21:59 On the bottom. 22:00 I'll just put that on the bottom 22:02 that keeps the spaghetti from sticking. 22:07 Very good. 22:11 Okay. 22:13 That's the best way to do it. Shake it round. 22:16 I always do lasagna this way with a dry, you know 22:19 I love it uncooked and it saves so much time. 22:21 It does. It does. 22:22 And then with the spaghetti 22:24 I just kind of put down about one layer of spaghetti. 22:27 Nice, okay. 22:29 Now do you have to do it the night before 22:30 so it absorbs or not. 22:31 You don't have to-- 22:33 but you can either leave it overnight 22:35 and then cook it the next morning 22:36 or you can cook it right away. 22:38 Okay. 22:39 And it's nice to have a dish 22:40 that's just a little bit longer than the spaghetti 22:42 because the spaghetti tends to curl up 22:44 as it swells on the end if it's right to the ends. 22:46 So this is just about perfect. 22:48 And then I'm going to use-- that will be terrific. 22:53 Little bit or bulgur just kind of sprinkle it on. 22:57 Now this one is not as dry as the other one that we did. 22:59 No. And because-- 23:01 You rehydrated it or you just didn't bake it at all. 23:02 This one I didn't bake quite as long 23:04 because I don't want it to soak up 23:06 all of my spaghetti sauce. 23:07 I don't let the spaghetti soak up 23:08 the liquid instead of my bulgur. 23:09 Good. 23:10 So it's kind of a matter of filling out 23:13 how much of your liquid needs to be absorbed. 23:15 If you have a very watery sauce then you could afford 23:17 to use the dry bulgur itself. 23:20 And then we are going to pour 23:21 in just about a third of this cheese 23:24 or cheesy sauce you can say. 23:26 I like that cheesy sauce. Boy, it smells good. 23:30 And then some more tomato sauce. 23:36 Nice layer. 23:38 I've never made it with spaghetti, you know-- 23:41 And the spaghetti-- And it's just amazing. 23:42 Yeah, the spaghetti sauce-- 23:44 I do want to talk about just a little bit 23:45 because we are not showing us 23:47 a recipe for spaghetti sauce here, 23:49 there is a really nice recipe in the recipe book and if you, 23:53 you can make your own sauce. 23:54 I think I'm gonna put a layer of spaghetti next. 23:56 I was wondering what was going on. 23:59 We get busy talking. Yes. 24:01 So you have a recipe in your cookbook for spaghetti sauce? 24:03 That's right. Okay. 24:04 Yes. 24:06 And if you make your own spaghetti sauce you want to, 24:09 you know, make sure it's not have too much sugar in it. 24:11 Because a lot of spaghetti sauces are very sweet. 24:14 You really don't need the extra sugar or the extra oil. 24:17 You just don't need a lot of extra ingredients. 24:19 You know, tomatoes and onions and garlic 24:20 are kind of the basic sauce that this needs. 24:23 Okay. 24:25 And then you can put another 24:26 couple of layers of bulgur and cheese. 24:31 And one of these baking dish 24:32 is usually three layers of spaghetti 24:34 will pretty much fill it up. 24:37 And I'm only gonna put the beef on two layers. 24:39 So I put that on the bottom, it just kind of gives 24:42 a little bit better presentation on the top. 24:45 It's kind of my preference. Yeah. 24:46 Now that makes a lot of sense. 24:47 Okay, sauce. 24:50 You're gonna reserve something for top 24:51 or you only do two layers of the cheese sauce? 24:53 I actually-- you can do however you want. 24:56 Sometimes I like to use a little cheese sauce 24:57 on the top for decoration 24:59 or you can put it under the sauce 25:00 and then have like a red top on like 25:02 we have on our this boy today. 25:05 Nice. 25:07 And if you find that you are getting to the end 25:10 and you don't have quite as much sauce as you were thinking 25:14 or whatever you can always just add little bit of water 25:16 and it will just get soaked up 25:17 by the spaghetti and it will be fine. 25:19 Yes. 25:20 So I don't worry about that. 25:21 Right. That's okay. 25:23 I love that. 25:24 And while she does that I have the bulgur crumble here 25:26 I'm gonna try. 25:27 I said I had to get my supper spoon to try this. 25:34 And like I told Jill, the bulgur crumble probably 25:35 isn't something you just eat by the spoon fork but-- 25:38 Well-- 25:41 I usually use it as an ingredient in something 25:44 but you can eat it just like that if you want. 25:46 You know, that's great. 25:48 I like the flavor it will be great in tacos, 25:50 I can see how it will be great in lasagna. 25:53 Anything that would be a substitute 25:54 for that good texture. 25:55 I really like the texture in that too. 25:57 Okay. 25:58 So I'm just gonna use the spatula 26:00 to get the last bit out of him. 26:04 You need help there or you got it? 26:05 I think we've got this. Okay. 26:10 Very nice and that's quick and easy. 26:12 That it is. 26:13 You know, the cheese sauce was nothing just a bake-- 26:15 I mean, just to blend there and then, you know, 26:17 you just throw everything together, I like that. 26:20 I don't know about you 26:21 but I'm not the un-messiest cook. 26:26 When I cook I do make a mess. 26:31 And so you just want to make sure 26:32 that you have enough liquid in the dish 26:34 to cover the spaghetti. 26:35 Now would this be enough? 26:36 I would probably put just a little bit more. 26:37 Okay, and then when you bake it. 26:40 Then we will put it in the oven at 375 26:44 and bake it for about half-an-hour 26:46 if it's the size dish. 26:47 If it's a smaller dish 26:48 a little bit less time is gonna work. 26:51 And then turn the oven down to about 325 26:56 to finish baking for about a half hour. 26:59 Okay. 27:00 And then it should be good. 27:02 And if you let it cool it will hold its shape 27:05 when you serve it, 27:07 so like if you want it to hold it shape. 27:08 So keep it in the dish, let it cool. 27:10 Yes. 27:11 Or you can eat it hot, just spoon it out as well. 27:13 Right. 27:14 But if you wanted to set up a little square 27:17 like we showed here then you want to let it 27:19 cool first and then maybe heat it afterwards. 27:21 Boy, that looks good, doesn't that. 27:23 That's wonderful. 27:24 And that's all there is to it. It is and I love it. 27:27 And you can see the layered, 27:28 I don't know if you can see from the side 27:29 but you can really see the layered on that. 27:30 I can se the bulgur crumbles, I can see the spaghetti 27:33 and the cheese sauce in the midst of it. 27:35 It looks really pretty too. 27:36 It is. 27:37 And I think it's important for healthy food to look nice. 27:39 Yes. 27:40 This is part of making it taste good. 27:42 We eat with our eyes. 27:43 We do. We do. 27:45 And taste buds too. I mean, we can't discount that. 27:49 That is the way the eyes do. Yeah. 27:51 Let's go to our next recipe here 27:53 for that Mexi-White Corn Salad. 28:24 Very nice. 28:25 I like any type of salad 28:27 but especially salads with some of those, you know, 28:29 the corn and pepper and the-- 28:32 Yes, we thought it has little bit of Mexican flavor 28:34 but we put our own twist on it 28:36 so it's really not a traditional Mexican dish 28:37 per se but it kind of was inspired by that. 28:41 That's great. 28:42 We are gonna start with our soybeans 28:44 and these are green soybeans also called edamame. 28:48 Sometimes you will see them that way in the store. 28:50 I like to get them shelled and then you just steam them 28:54 they will get a really nice bright green color 28:56 as you steam them. 28:58 And I do until they're just barely tender. 29:00 And feel free to season that with a little bit of salt 29:03 or chicken style seasoning 29:04 at that stage as well if you want. 29:06 So that's something you can do its not part of the recipe 29:08 but you can do that. 29:10 And then we will add our corn 29:13 and we often use a lot of yellow cone, 29:15 I thought for change we used white corn here 29:17 and it also gives us some nice contrast. 29:22 And then we have some black olives. 29:24 I love the colors in the salad. 29:26 Me too. Oh, yes. 29:28 Some red peppers and here again we see a healthy source of fats 29:33 for our diabetic with the olives 29:36 and it means you will need as much fat 29:37 in your dressing, right. 29:39 And then some really nice bright red bell peppers 29:41 and you could use several different colors 29:43 if you want to. 29:44 I like the red and how it makes things stand out. 29:46 I like the red too and it's nice. 29:48 And the diced celery. 29:49 And then you diced it pretty finely. 29:51 Actually I had a helper that loves to dice very finely 29:54 and I like it. 29:55 I think it really makes the colors blend nicely 29:57 and the flavors in your mouth. 29:59 And that's Trish and she came down special to help with you. 30:02 Is she the one who chopped it? 30:03 No actually it was another assistant Idalia helped me. 30:06 That's wonderful. 30:07 And the radish as you notice they are really fine 30:09 and I like radish really fine 30:11 because they can be kind of hot sometimes 30:13 or really kind of very flavorful 30:15 and so having them really small 30:17 I think helps them to blend better with the dressing, 30:20 so that they don't give you that. 30:21 That's great. 30:23 Now Idalia is a great cook, we love her here at 3ABN so-- 30:26 Absolutely. 30:27 And then some nice little chopped green onions 30:32 and some cilantro that gives a kind of a Mexican flavor. 30:36 Oh, yeah. 30:37 If you don't care for cilantro, you could use parsley instead. 30:39 You will still get the nice color 30:41 and some great nutrition. 30:42 And then I have the mayo here 30:43 but I'm gonna go ahead and mix it up 30:45 and I kind of like to serve the mayonnaise on the table 30:49 when people put their own on and dress their own. 30:50 Oh, that's a good idea. 30:51 That way they can control the amount 30:53 or you can also as an alternative 30:55 you could dress this with a squeeze of lime juice, 30:59 may be just a drizzle of olive oil and then salt to taste. 31:02 So that's another really great way to do it. 31:04 That looks wonderful. 31:06 Now you do you make your own mayonnaise? 31:08 I do make my own mayonnaise 31:09 but we are doing that on a different show. 31:11 But if you don't make your own, 31:13 you want to look for mayonnaise that's vegan, 31:16 that doesn't have dairy products in it. 31:17 You don't really need those raw eggs 31:19 and you know, some of those things 31:20 that are in a lot of our common mayonnaises. 31:24 And if you can't find one I would suggest using 31:26 the olive oil and lime juice and salt as a dressing. 31:28 Oh, yes. I would love that. 31:29 And you see it's just beautiful salad. 31:31 It is beautiful. 31:32 The soybeans are really good source of protein, 31:34 so you could actually almost make this a main dish 31:37 like for a lunch or something 31:38 if you didn't have a lot of time, 31:39 you maybe on the road or taking a lunch to work, 31:42 this would work really well. 31:44 Oh, yeah. You can get much with it. 31:45 I get a spoon here, I got to try it. 31:48 I doesn't have the mayonnaise 31:49 but I have all the good veggies here. 31:51 Right, You want some seasoning 31:52 and so what you are really tasting 31:53 doesn't have all the seasoning. 31:58 It's wonderful. 32:01 I hope you enjoy it as well. 32:03 You know, that's great. 32:05 I love the vegetables. 32:07 Good kick. Oh, it's wonderful. 32:09 And I'd like it with lime juice I think. 32:10 Yes. 32:11 Me personally lime juice would really make it. 32:13 That's one of my favorite ways to do. 32:15 With the salt little bit of oil, that's great. 32:17 Yes. Yes. 32:18 So just make sure you have enough seasoning it 32:20 needed to cover the soybeans. 32:21 Because soybeans need little extra salt 32:23 if you haven't salted them before or whatever so. 32:25 Right. Oh, yeah. 32:26 Now you do a lot of-- you are just starting 32:28 into this lifestyle coaching. 32:29 Tell me about that. 32:30 And you been though for years 32:33 helping people and working with people. 32:34 Exactly. 32:35 And so one of the things that 32:37 I decided I always like to learn. 32:39 I'm always trying to learn new things. 32:41 And so I would like to really get better 32:42 at coaching and so I have the opportunity to take 32:46 a course and learn about coaching 32:48 and the thing that I really appreciated about 32:50 that is, that it helped me with the skills, 32:53 the kinds of communication skills 32:55 that we need for coaching 32:56 which is a little bit different from teaching 32:58 like I have done seminars all my life, right, 33:00 and teaching people how to do things and you know, 33:04 what are choices that are better 33:05 but coaching is where it gives me an opportunity 33:08 to really more affectively come alongside someone 33:11 that wants to make a change and in coaching, 33:14 it's not me telling you what to do, 33:16 it's more about well, what are your goals. 33:18 What do you want to achieve? I like that. 33:20 And then I'll say okay, well, let's work together on that. 33:24 Because sometimes all it takes is some encouragement, 33:28 maybe some accountability. 33:30 Somebody to check in with once a week 33:32 and say how are we doing with the goals you've set 33:34 for yourself and you will see 33:37 yourself making changes that way. 33:39 Because most of us really already know 33:42 things that we need to change. 33:44 Like it's not a lack of information a lot of times. 33:47 It's like I know I should be eating less fat 33:49 or I know I need to be exercising more or I need to, 33:53 you know, do these things to lose weight 33:55 or to feel better or to control my blood pressure, 33:58 maybe to avoid another heart attack. 34:01 You know, these things are important 34:03 and I know that if I make changes, 34:05 I would be able to enjoy that 34:08 but I have a hard time making the changes on my own. 34:10 Of course. 34:11 And a lot of us find that having 34:12 somebody to work with us on it 34:14 can make it really much more effective 34:16 and I just love doing that. 34:17 Because if we look at, you know, 34:18 what are your obstacles, what has stopped you 34:20 from achieving this goal before? 34:22 You know, you wanted to exercise more 34:24 and you knew it was good for you 34:25 but what happened yesterday, you know, 34:28 and so we actually can sit down and kind of break it down 34:30 and say what are the things, you know, 34:32 that you would need to do differently to have 34:34 the time to exercise or-- 34:36 What are the roadblocks? 34:37 Yeah, what are your roadblocks and what are your-- 34:39 you know, you have to come up with the solutions. 34:41 I'm not the answer person but I help you work 34:44 through your own issues and, you know, 34:47 what would work for you and then we try things. 34:50 And sometimes, you know, 34:51 maybe it doesn't work the first time 34:52 and then we will say, okay, in a week what happened? 34:54 What went well, what worked or didn't work 34:57 and we can work together 35:00 that way to have really effective lifestyle change. 35:02 We found that in studies working with diabetics 35:05 especially that just having a coach that follows up 35:09 after doctor's visits or whatever can make 35:12 a great deal of difference in blood sugar control 35:15 and reversal of diabetes. 35:17 And I think that that's just amazing 35:20 and it's just a privilege to work with people 35:23 to help them reach their goals. 35:25 Amen. That's wonderful. 35:26 Because sometimes you know, our family, 35:27 we can, we can connect with our family, 35:29 some people have relationship with their family. 35:31 Now they say, okay, you could be 35:33 my accountability partner, you could help me. 35:35 And then some people maybe don't have 35:36 that support system within their family and-- 35:39 And sometimes having-- It's wonderful. 35:40 Having an outside source, 35:42 having someone who is outside who says, okay, 35:44 I can come alongside you. 35:45 I can provide this encouragement 35:47 I can whatever, that's a wonderful thing. 35:49 And you had some testimonies I know too. 35:51 I know before we go to our next recipe, 35:54 she was sharing with me before just a great story. 35:57 You know, when you go out, 35:58 you do these cooking schools, 35:59 you do tip, you do all of this. 36:01 So tell us one of those? 36:02 Yes, I really enjoyed working 36:04 for a number of years with the CHIP program 36:06 which is the complete health improvement program 36:09 is what it's called now. 36:10 It's not coronary? 36:11 It used to be called 36:12 the Coronary Health Improvement Project. 36:13 I'm behind the times. 36:15 But it's been updated as-- and so now it's known 36:18 as the Complete Health Improvement Program. 36:19 This is the improved CHIP. Okay. 36:22 And working with that we had to have a lot of diabetes 36:25 or people with heart diseases or whatever come through 36:27 the program and it's been amazing to me 36:29 as we talk about the simple kinds of principles 36:32 including the ones that we've talked about here today 36:35 that implementing those changes 36:38 can create differences really quickly. 36:40 I remember one fellow who came in who was overweight 36:43 and he was in his 40s 36:45 and he actually had some cardiac problems 36:47 which are often a complication of diabetes 36:49 even though he didn't in this case have diabetes. 36:51 Okay. 36:52 And he was so bad off 36:54 that he already had several bypasses 36:56 and some stents put in and he couldn't get up in the morning, 37:00 get out of bed without taking 37:01 a nitroglycerin to open up his coronary artery 37:05 so that he could brush his teeth 37:06 and get dressed without chest pain 37:08 Oh, wow. 37:09 And that's the state he was in when he came to the program 37:12 and you know, we talked and I was like 37:14 what made you come to CHIP? 37:15 And he said, well, I would like to see my children, 37:18 you know, get married. 37:19 And you know, his children were still young adults 37:22 and he was like I want to be around 37:23 and the doctor has told me that if I don't change 37:26 something I probably don't have more than two years 37:28 to live and he wasn't that old. 37:30 And -- 37:31 Oh, 40s you said, 40s is young on. 37:32 Exactly. Yes. 37:33 And so we started in with a program 37:35 and as he started implementing 37:37 the things he was learning it was just amazing. 37:39 Within a couple of weeks 37:40 he went from not being able to walk on the level, 37:43 on a treadmill at half a mile per hour 37:47 to by the end of the program 37:48 he was on the treadmill extended periods of time, 37:51 almost up to an hour, you know, 37:53 two miles, three miles an hour with no chest pain. 37:56 I mean, it was just amazing, when he came in one day, 37:59 you know, partly through the program 38:00 and he was like I can get up out of bed, 38:02 I can get ready for work, 38:03 I can get dressed and no chest pain 38:05 without taking my medicine. 38:06 Amen. 38:07 And so a lot of these changes 38:09 can have a really powerful impact 38:11 in a short period of time 38:12 if they're applied consistently. 38:14 Amen and that's encouraging. 38:15 It was very encouraging. 38:16 it's encouraging to me to hear 38:18 that story but it's encouraging also. 38:19 We want to encourage you at home. 38:20 That's right. 38:21 Maybe you are going through something 38:22 and you are saying my health is not the best right now 38:24 and I know that I need to do something different. 38:27 So we want to encourage you to take that first step, 38:29 to reach out for help, to call Lucia 38:34 or something but to reach out for help to get 38:37 into one of these programs. 38:38 And to start making those changes 38:40 and what a difference you will see in your life. 38:43 So that's incredible. 38:45 We are going to our last recipe now. 38:46 Yes, we are. 38:47 Let's read our last recipe, the Fruity Chews. 38:49 You want to read that for us? 38:50 Sure. 39:10 Seems like a good meal needs a good dessert to end it 39:14 with but his is a low sugar version. 39:15 I mean this is-- we are doing fruits. 39:17 We are. 39:18 This is a completely natural dessert 39:21 that has no added sugars or added oils 39:24 which is kind of unusual for lot of desserts, right? 39:27 Yeah, most desserts are high in oil 39:29 and high in sugar, yeah. 39:30 Right. 39:31 And so this is still because we are using nuts and dried fruit, 39:36 all of those are kind 39:37 of concentrated nutrient sources 39:39 so you still want to be cognizant of the amount 39:43 that you eat, so you don't want to, you know, 39:45 eat like six of these at one meal 39:48 even though they are really healthy. 39:49 You know, you want to just have them 39:51 in a moderate amount. 39:52 We want temperance. 39:53 Exactly. 39:55 Okay. 39:56 And so let me talk about 39:57 what we are gonna be putting in it. 39:59 The mixtures of dried fruits, 40:00 and we are gonna start here with some pears. 40:02 You can also have like a peach thrown in here. 40:07 So dried fruit and you can use your own combination. 40:09 This is kind of a starter combination 40:11 so this is not something you can ruin 40:14 by changing maybe the amounts of proportions 40:16 or the varieties that you put in. 40:18 But try to you get the unsweetened dried fruit 40:21 rather than sweetened dried fruit. 40:22 Yes. 40:23 And then we put some raisins, we have apricots. 40:26 Apricots, you know, such a great source of vitamin A 40:29 which is antioxidant, it helps to keep us well, 40:32 it's very important nutrient. 40:34 Raisins like grapes have 40:36 a lot of really good antioxidants 40:40 as well for keeping us well. 40:42 And lots of fiber and I love dates. 40:45 You know I think God knew what He was doing 40:47 when He made dates. 40:48 Because they are one of the sweetest fruits 40:50 but they are also the highest fiber fruit out there. 40:52 I didn't know that. 40:53 And so God knew that when we have sweet, 40:55 we need the fiber combined with it 40:57 and so He did that with dates. 41:00 Wow, that's great. 41:01 And then we will put in some nuts, I chose walnuts today. 41:04 You can use pecans, you can use cashews, 41:07 you can use, you know, 41:08 anything you want and we are gonna just sprinkle 41:10 the salt in on top of the ground up fruit. 41:13 So let me talk about grinding it. 41:15 Because these are very sticky fruits I find that a grinder 41:19 is probably the best way to process them. 41:21 If you have a strong food processor you could try it. 41:24 I don't give you any guarantees on the results. 41:27 And you don't have to have a fancy grinder attachment 41:29 like I do for my kitchen aid here. 41:32 I have also made this using 41:34 just a plain old hand crank meat grinder. 41:36 You know, the kind that you attach to your table 41:38 that just has a crank on it 41:40 and use the finest grinder attachment 41:43 and just push your fruit through it. 41:45 And that works good. Okay. 41:46 It needs the screw to push the dried fruit through 41:49 that's really what's the important part of it. 41:51 So I'm gonna ahead and run the fruit through the mill, 41:53 it's gonna make a little noise 41:54 so I won't be talking but you will see 41:56 how it comes out in strings. 41:57 I'm using my smallest grinder attachment. 42:00 Okay. 42:02 We need the other bowl? 42:03 Probably good. 43:29 All right, so you could see 43:30 it kind of comes out in strings. 43:31 I can. 43:32 It kind of got like meat does 43:34 and then I'm just gonna sprinkle my salt 43:35 on there and I kind of mixed up the fruits 43:38 as I ran them through the grinder. 43:41 That way it premixes it but I want to mix it up 43:44 a little bit better and it's so sticky 43:45 I like to use gloves 43:46 for this particular part of the recipe. 43:47 Right. 43:48 I was thinking now how is she gonna mix this? 43:52 Because basically you just want to knead it together. 43:56 Okay. 43:58 So it-- It's got the apricots. 44:00 Yeah, you want to get the blend in there. 44:03 And I tried to kind of mix real sweet fruit 44:05 with the kind of tarter dried fruit like apricots 44:08 and peaches are often not as sweet as dates and raisins. 44:15 Yeah, that's true. Here we go. 44:19 And so if you like it a little bit sweeter, 44:21 you can put a little bit more raisins or dates. 44:23 Or dates or something. 44:24 Yeah, I love the flavor of apricots personally. 44:27 They have a really good flavor. 44:28 So I would like to have a lot of that. 44:29 And then you just pick off little pieces-- 44:33 Okay, so that all there's to it. 44:34 You just put it through it. 44:35 Is basically all and you know, 44:36 I would like the rest of it without my gloves. 44:39 There you go. Let me get a spoon. 44:44 And just kind of get a piece maybe you make them 44:46 the size of a walnut or cherry 44:48 depending on what you are doing. 44:50 Sometimes I like to make a bunch of little tiny ones. 44:52 You know, it depends. 44:54 And then you just take your coconut 44:55 and roll it around in the coconut 44:58 and you get your beautiful little ball. 45:00 Very nice. 45:01 And you can see we have an arrangement here with that. 45:04 I do. 45:05 You just make them all up 45:06 and that's really all there is to it. 45:07 It's a great thing for kids. 45:09 Oh, yeah. 45:10 I remember as a kid my mom would run this 45:11 through the grinder and then we would sit around 45:13 and make the balls. 45:15 So even as kid your parents cooked healthy? 45:17 Oh, yes. Yeah. 45:18 Yes. Wonderful 45:20 It was real blessing to grow up that way. 45:22 That is a blessing. 45:23 I'm gonna try one of this over here. 45:25 Sure. 45:26 Or part of one. 45:35 Very tasty. 45:36 And I think, you know, 45:37 make your presentation really nice and you can go, 45:40 you know, as very nice dessert, 45:42 a finish to a fancy meal even doesn't have to be 45:45 just an everyday thing. 45:47 It also is great for packing 45:48 in kids' lunches for long treat. 45:51 Oh, this is great. This is very versatile. 45:53 I love the flavor. That's wonderful. 45:56 I like the different fruits. Oh, that's wonderful. 45:59 Nice blend, doesn't it? 46:00 Oh, yeah it's a nice blend. I could eat, I could eat two. 46:03 Is two temperance? 46:06 It probably wouldn't be a problem. 46:08 You know, if you're diabetic check your sugar, 46:10 you know, and it might depend whatever else you ate 46:12 with your meal as to how much of these you can eat so-- 46:14 Right because you get the fiber 46:15 with this too and that's a nice thing. 46:16 You do, you do. I like that. 46:17 Now as we were talking before the program Lucia, 46:20 as we eat healthier, it makes a difference in our mind, 46:26 it makes a difference in our spiritual connection. 46:28 Just this morning I was reading in 1 Corinthians "What? 46:30 Know ye not that your body 46:31 is the temple of the Holy Spirit." 46:33 So you had some story that was really powerful about 46:36 the connection between eating different 46:38 and opening up our mind to God more. 46:41 You know, I was in one of the CHIP classes 46:43 that I really saw that happen. 46:45 We had a gentleman who had been studying 46:47 the Bible for a quite bit of time 46:49 and there were certain teachings 46:51 that he was just having hard time grasping. 46:54 He was like I just-- I just don't see it, 46:56 I don't see how that's so important. 46:58 And his wife had been really trying to implement 47:01 some healthy things and she had been eating 47:04 a plant based diet and feeding her family a plant based diet 47:07 for a number of months, 47:08 but he still like to go out and get his hamburger 47:11 at lunch break or you know, have his coffee in the morning. 47:14 And other than that he had adopted 47:17 a lot of healthy changes in his life. 47:19 But when he came to the CHIP program 47:21 the first week of the program is kind of a cleanse. 47:24 And so we take out everything that's addictive 47:28 and it's very plain food for that first week 47:30 and so there was no coffee for that week there was no-- 47:37 The foods he was used to eat that were not in the program? 47:39 Yeah. 47:40 It was just a healthy stuff, 47:41 mostly whole grains that sort of thing. 47:43 So he went ahead with the cleanse 47:48 and then he came into class just a couple of weeks later 47:51 and he said, you know, funniest thing happened. 47:54 Actually I think I heard the story 47:55 from his wife who told me that, 47:58 he told me this morning when he woke up 48:00 that all of sudden these teachings 48:02 that he had been struggling 48:03 with from the Bible just clicked. 48:05 And he understood them and he was able to move forward 48:08 in his walk with God 48:09 and it was just such a great example to me 48:11 of how even which might seem like small changes 48:15 can make a big change in the ability of our mind 48:18 to hear the Spirit of God speaking to us. 48:19 Amen, amen. 48:20 And to me that's really 48:21 the most important reason for healthy choices. 48:25 It's great to be better with your diabetes, 48:29 to have lower blood sugars, to feel better, it's wonderful. 48:32 But I really believe that God's purpose for us in giving us 48:37 healthy principles by which to live 48:39 was so that we could have a closer walk with Him. 48:42 Because I believe He wants to be able to talk to us 48:44 and He can only do that when we have a clear mind. 48:46 And all of His principles of health are about 48:49 how to have that clarity. 48:51 Amen, that's beautiful. 48:52 That is the whole purpose of eating different. 48:54 You are right, I love that. 48:55 At the end before we go to your address, 48:57 I want to talk about the cookbook one more time. 48:59 Of course you have it in English and in Spanish 49:01 "Flavors of Health" but you have besides recipes, 49:05 you have a lot of a little tips, 49:07 little nuggets of information. 49:09 Where did you find that and came up with that? 49:13 Different places, you know, 49:14 as I told you we've been my mother 49:15 and I have been involved in health education 49:17 for a number of years 49:18 and so we had come across things that we thought oh, 49:20 this would be helpful. 49:22 So put just little quote 49:23 or little tip here in the cookbook 49:25 as well as basic principles of diet 49:29 like things that are not just about what you eat 49:31 but may be how you eat, how often, 49:34 you know, regulatory. 49:36 I mean there is a lot of principles 49:37 that go along with healthy eating that can help us 49:41 to really get all the benefits. 49:43 It's not just about the ingredients 49:45 but it's about how we life. 49:46 Amen and it's really cute. 49:48 They have the stomach picture in several different sections. 49:50 If your stomach could talk 49:52 and that it says this is your stomach calling 49:54 please don't make me work so hard. 49:57 So there's a different cute things about that 49:59 and I love that because we do that. 50:00 You know, we just stuff it with food 50:02 and we just keep going and yeah, 50:04 so that makes a big difference, rest for the stomach. 50:07 That's right. That's right. 50:10 That's great. 50:11 Well, we want to recommend that you get this. 50:12 This is a great cookbook. 50:14 Do is there another one coming out or... 50:17 Oh, one of these days I would like to put one together 50:19 another one together with some of my favorites 50:20 that I've collected since then 50:22 but we'll see when that happens. 50:24 But in the mean time, you know, 50:25 you can use my contact information 50:27 to either get a cookbook or if you want to talk about 50:31 possibly getting some help with changes you want to make. 50:35 If you are interested in coaching services 50:38 for feeling better, for making changes 50:40 maybe you know you need to make 50:41 or your doctor's told you need to make, 50:42 but you just need a little extra help along the way. 50:45 Feel free to contact me, we can talk about it. 50:46 Absolutely. 50:47 The coaching is so great because you know, 50:49 we all need a step, 50:51 we all need help someone to come alongside us. 50:55 You know, like the Holy Spirit does, 50:56 it comes-- comes alongside 50:57 and you know we need that in the human, 50:59 in the flesh as well. 51:01 And so that's such a blessing to have someone 51:04 come alongside you and say hey, I understand 51:07 this is how we can work together, 51:10 okay, these are your goals, 51:11 I'm here as accountability and that's a great thing. 51:14 What we want to do now is to put up 51:15 the contact information for Lucia. 51:18 If you want to contact her, 51:19 we would like to encourage you to do that to get 51:21 one of these wonderful cookbooks 51:23 or possibly to have her do 51:25 that lifestyle coaching with you. 51:27 She does it via Skype or on the phone 51:30 so you could be anywhere in the world then you could get 51:32 that lifestyle coaching for yourself. 51:34 Here is the way that you can contact here for yourself. 51:40 If you would like to know how you can get the book 51:42 "Flavors of Health" or if you would like to contact Lucia, 51:45 then you could write to 3-D Health LLC, 51:49 8588 Dell Road, Kingsley, MI 49649. 51:54 That's 3-D Health LLC, 51:57 8588 Dell Road, Kingsley, MI 49649. 52:03 You can call 231-263-3974, 52:07 that's 231-263-3974. 52:12 Or you can visit them online at 3dhealthforlife.com. 52:17 It's all one word 3dhealthforlife.com. |
Revised 2015-07-02