I want to spend my life
00:00:01.73\00:00:07.44
Mending broken people
00:00:07.47\00:00:12.41
I want to spend my life
00:00:12.44\00:00:18.78
Removing pain
00:00:18.81\00:00:23.69
Lord, let my words
00:00:23.72\00:00:29.82
Heal a heart that hurts
00:00:29.86\00:00:34.50
I want to spend my life
00:00:34.53\00:00:40.44
Mending broken people
00:00:40.47\00:00:45.71
I want to spend my life
00:00:45.74\00:00:51.31
Mending broken people.
00:00:51.35\00:00:54.95
Welcome to 3ABN
Today Cooking Show
00:01:08.66\00:01:11.50
with Curtis and Paula Eakins.
00:01:11.53\00:01:13.54
Well, Paula and Curtis--
Yeah, your name is first so.
00:01:13.57\00:01:17.07
Yeah, so Paula
and Curtis Eakins.
00:01:17.11\00:01:18.91
That's right.
00:01:18.94\00:01:20.28
So you're the lead and
I'm kind of like your back up.
00:01:20.31\00:01:21.94
I'm your assistant.
00:01:21.98\00:01:24.28
Are you my
assistant? If you let me be.
00:01:24.31\00:01:26.72
Okay. We'll see how that goes.
00:01:26.75\00:01:29.62
You know this program is
actually called Gluten Free
00:01:29.65\00:01:32.45
and Delicious.
00:01:32.49\00:01:33.82
Gluten Free and Delicious.
00:01:33.86\00:01:35.29
And delicious
because it is so much talk
00:01:35.32\00:01:37.83
going on out
there now about gluten,
00:01:37.86\00:01:40.63
is it good, is it
bad, why is it so high?
00:01:40.66\00:01:43.43
We're gonna answer
those kind of questions
00:01:43.47\00:01:44.80
on the show today.
00:01:44.83\00:01:46.17
Is everybody gluten free,
00:01:46.20\00:01:47.54
the whole world
can become gluten free.
00:01:47.57\00:01:49.80
So we don't gluten because also
when people think about gluten,
00:01:49.84\00:01:52.67
they say, "They
won't taste right."
00:01:52.71\00:01:55.11
Yeah. So it's too much
money. It will cost you money.
00:01:55.14\00:01:59.31
You know, we did a program
on Abundant Living, I remember.
00:01:59.35\00:02:02.32
A while back, wasn't it?
00:02:02.35\00:02:03.89
Gluten For Punishment.
Gluten For Punishment.
00:02:03.92\00:02:06.12
Gluten For Punishment.
00:02:06.15\00:02:07.49
But it's a little bit different.
00:02:07.52\00:02:08.86
But bring off some education
and also cooking as well.
00:02:08.89\00:02:11.13
Yeah, this is
gonna be a good show.
00:02:11.16\00:02:12.79
You're gonna like it.
00:02:12.83\00:02:14.16
Somebody asked me
the question once.
00:02:14.20\00:02:15.53
They said, "You know, I
was trying to get your cookbook
00:02:15.56\00:02:17.33
and I was just wondering,
00:02:17.37\00:02:18.83
do you have any gluten
free recipes in there?"
00:02:18.87\00:02:21.47
And you know, I kind of
talk a little bit insight.
00:02:21.50\00:02:24.41
Because that
gluten thing is so bad
00:02:24.44\00:02:26.68
until when you go on a store,
00:02:26.71\00:02:28.04
you will see the word
gluten free on everything.
00:02:28.08\00:02:30.01
"Gluten free water," come on.
00:02:30.05\00:02:31.61
Okay, wait a minute.
Okay. I saw gluten free water.
00:02:31.65\00:02:34.18
Gluten free water?
00:02:34.22\00:02:35.55
I saw gluten free fruit, apples.
00:02:35.58\00:02:37.99
Like no carb water, no
fat water, I mean, just...
00:02:38.02\00:02:41.39
It's crazy. It's
crazy. So I said, yes.
00:02:41.42\00:02:44.06
Probably gluten
free dog food, I bet you.
00:02:44.09\00:02:45.99
Oh, that's out there.
No, I actually saw that.
00:02:46.03\00:02:47.90
Okay. I saw that, I saw that.
00:02:47.93\00:02:49.26
Well, you know, let's
look at our gluten free,
00:02:49.30\00:02:51.47
delicious, what are we gonna,
00:02:51.50\00:02:52.90
what are we
gonna be doing today,
00:02:52.93\00:02:54.27
what are we
gonna be doing today.
00:02:54.30\00:02:55.64
Okay, we're doing
a fresh mango salsa.
00:02:55.67\00:02:58.87
And then we're gonna do
a penne rigate tomato toss.
00:02:58.91\00:03:04.38
And then we're
gonna do grilled zucchini
00:03:04.41\00:03:06.61
and sauteed onions.
00:03:06.65\00:03:08.98
And we are going to end
with fresh summer fruit kabobs.
00:03:09.02\00:03:15.32
Oh, little kabob, all
right, all gluten free.
00:03:15.36\00:03:17.89
No, I said summer.
Not winter but summer.
00:03:17.93\00:03:20.63
Yes, you're doing
it in the summertime.
00:03:20.66\00:03:22.10
I said summer because
Summer is out there somewhere
00:03:22.13\00:03:25.27
and she's taping us today.
00:03:25.30\00:03:26.97
Oh, there's a
person named Summer?
00:03:27.00\00:03:28.34
Yeah. For real. Really?
00:03:28.37\00:03:30.11
Behind the camera? Yeah.
00:03:30.14\00:03:31.47
Okay. I knew that,
too. Let's move on.
00:03:31.51\00:03:33.91
All right. So kabob.
00:03:33.94\00:03:35.31
All gluten-free,
but is also delicious.
00:03:35.34\00:03:37.55
Why all gluten-free?
00:03:37.58\00:03:38.91
And so let's talk
for a moment about that
00:03:38.95\00:03:40.75
before I do the actual
recipe itself, you know.
00:03:40.78\00:03:44.62
What is going on with this?
00:03:44.65\00:03:46.25
You know, it has started before.
00:03:46.29\00:03:47.72
We had heard about
maybe ten years ago.
00:03:47.76\00:03:49.82
They kind of started this uproar
00:03:49.86\00:03:51.19
about the cold gluten situation.
00:03:51.23\00:03:53.09
And now it's
actually just out there.
00:03:53.13\00:03:54.53
It's all over the place and all,
00:03:54.56\00:03:55.90
even your main companies
00:03:55.93\00:03:58.93
are now jumping
in on a bandwagon
00:03:58.97\00:04:00.47
where it used to
be certain people
00:04:00.50\00:04:01.84
who would do gluten,
00:04:01.87\00:04:03.20
now we are seeing even larger.
00:04:03.24\00:04:04.57
So what is going
on with this gluten?
00:04:04.61\00:04:06.21
Well, first of
all, it actually started
00:04:06.24\00:04:07.58
back in 1980s, years ago.
00:04:07.61\00:04:09.98
And so you have celiac disease.
00:04:10.01\00:04:14.32
Just about one
percent of the population,
00:04:14.35\00:04:16.48
1.8 million
people, celiac disease
00:04:16.52\00:04:18.72
whereas if a person is weak body
00:04:18.75\00:04:20.86
or vital to three grains,
00:04:20.89\00:04:23.12
in the sperm that
protein and those grains,
00:04:23.16\00:04:25.83
if they ingested, it attacks,
00:04:25.86\00:04:29.30
the autoimmune
system is triggered
00:04:29.33\00:04:31.73
to attack the lining
of the small intestines.
00:04:31.77\00:04:35.70
And this gonna
happen based on genetics,
00:04:35.74\00:04:37.37
either mother or father
00:04:37.41\00:04:38.91
and it can really
wrecks havoc in a system
00:04:38.94\00:04:42.34
and so when it attacks
the lining of the intestines,
00:04:42.38\00:04:45.85
then we do not absorb
those nutrients that we need.
00:04:45.88\00:04:49.15
And so if a person has that,
00:04:49.18\00:04:51.69
really the close relative
need to be also tested as well.
00:04:51.72\00:04:55.82
And it goes down to is
really have an endoscopy,
00:04:55.86\00:04:58.39
go down to the stomach
00:04:58.43\00:04:59.76
and take a
biopsy out of duodenum,
00:04:59.79\00:05:01.66
a small portion of
the small intestine
00:05:01.70\00:05:03.73
to see whether or not you all
definitely have celiac disease.
00:05:03.77\00:05:08.07
Blood test can
be conclusive, too.
00:05:08.10\00:05:10.61
Some antigens can be
tested too in a blood test
00:05:10.64\00:05:12.77
but biopsy through endoscopy
is the gold standard for us
00:05:12.81\00:05:18.61
to determine
whether or not a person
00:05:18.65\00:05:19.98
really has celiac disease.
00:05:20.02\00:05:21.35
That's now one
percent. One percent.
00:05:21.38\00:05:23.35
Okay. The celiac disease.
00:05:23.39\00:05:25.12
Okay, you are saying one percent
00:05:25.15\00:05:26.49
but what I'm seeing also
or what I'm hearing a lot
00:05:26.52\00:05:28.56
is that I'm
hearing a lot of people say
00:05:28.59\00:05:30.03
that they are all
gluten intolerant and so--
00:05:30.06\00:05:32.33
Okay, now that's
a different thing.
00:05:32.36\00:05:33.76
So we got, so there's gluten
intolerant and there's a celiac
00:05:33.80\00:05:36.90
and there's a
difference between the two.
00:05:36.93\00:05:38.37
Yeah.
00:05:38.40\00:05:39.73
So celiac disease again,
00:05:39.77\00:05:41.10
you've been diagnosed
with celiac disease, all right.
00:05:41.14\00:05:44.21
Now for those who,
00:05:44.24\00:05:46.44
let's say who have not been
diagnosed with celiac disease,
00:05:46.47\00:05:49.38
based on biopsy or
blood test, whatever
00:05:49.41\00:05:51.41
and don't have a wheat
allergy, but still have symptoms
00:05:51.45\00:05:55.58
when they take in gluten,
now we have a different term.
00:05:55.62\00:06:01.82
It's called medically,
non-celiac gluten sensitivity.
00:06:01.86\00:06:08.73
Ooh, that's a lot of
words. Say again. Say it again.
00:06:08.76\00:06:10.57
Well, sometimes people are
known as gluten intolerant.
00:06:10.60\00:06:14.14
So you are not
allergic to the glute,
00:06:14.17\00:06:15.94
with celiac disease, you
don't have a wheat allergy
00:06:15.97\00:06:19.61
but when you are taking
gluten, barley, rye and wheat,
00:06:19.64\00:06:23.01
you still have allergic reaction
00:06:23.04\00:06:24.51
or some symptoms,
00:06:24.55\00:06:26.08
then you have what is called
non-celiac gluten sensitivity.
00:06:26.11\00:06:32.12
And that group is really
estimated up to six percent.
00:06:32.15\00:06:37.33
Oh, okay. Up to 60 percent.
00:06:37.36\00:06:39.19
And that's the
boom of this non-celiac
00:06:39.23\00:06:42.46
or gluten sensitivity.
00:06:42.50\00:06:43.97
And this is all over the place.
00:06:44.00\00:06:46.60
And I mean they can really
wreak havoc in the system.
00:06:46.63\00:06:49.07
Because you're talking
about if left unchecked
00:06:49.10\00:06:52.47
those who are taking gluten,
you have abdominal bloating,
00:06:52.51\00:06:56.01
cramping and
fatigue and osteoporosis.
00:06:56.04\00:06:59.88
I mean, we're taking about
00:06:59.91\00:07:01.25
the sensitivity
to gluten as well.
00:07:01.28\00:07:02.98
So-- and that
cannot be done by a biopsy.
00:07:03.02\00:07:08.89
About 50 percent, give or take,
00:07:08.92\00:07:10.99
it cannot be done
conclusively with the blood test
00:07:11.03\00:07:13.76
by 50 percent give or take.
00:07:13.80\00:07:15.23
So really, it's a
diagnose of exclusion,
00:07:15.26\00:07:18.93
when you exclude
celiac, exclude wheat allergy,
00:07:18.97\00:07:24.07
so what you have is
non-celiac gluten sensitivity.
00:07:24.11\00:07:27.78
So by just
simply avoiding gluten,
00:07:27.81\00:07:31.51
a lot of individuals are
feared to be a lot better
00:07:31.55\00:07:34.22
with lessen of
those abdominal symptom.
00:07:34.25\00:07:37.19
Oh, okay.
00:07:37.22\00:07:38.55
Well, one of the
recipes we are fixing,
00:07:38.59\00:07:39.92
the very first one,
00:07:39.95\00:07:41.29
'cause we are talking
about gluten-free and delicious.
00:07:41.32\00:07:42.92
And this is definitely a
gluten-free one. All right.
00:07:42.96\00:07:45.13
And not only for person
who might have a problem
00:07:45.16\00:07:46.76
with celiac or gluten,
but also we can all eat it.
00:07:46.80\00:07:50.73
Everybody, everybody. Everybody.
00:07:50.77\00:07:52.40
All right. Okay, okay.
00:07:52.43\00:07:54.04
Let's look at
the very first recipe
00:07:54.07\00:07:55.64
which is our actual salsa.
00:07:55.67\00:07:59.51
Okay, this is fresh mango salsa.
00:07:59.54\00:08:01.34
It calls for...
00:08:01.38\00:08:02.71
Okay. All right. The corn.
00:08:29.17\00:08:30.84
You can see we're
taking about that,
00:08:30.87\00:08:32.21
now we're talking about celiac,
we're talking about that...
00:08:32.24\00:08:33.61
Gluten-free. Gluten-free. Okay.
00:08:33.64\00:08:36.01
So one of the
objects or one of the things
00:08:36.04\00:08:37.55
they can actually eat is corn.
00:08:37.58\00:08:39.01
Okay.
00:08:39.05\00:08:40.38
One more thing I need to add too
00:08:40.42\00:08:41.75
because sometimes you
have the grain called oats
00:08:41.78\00:08:45.69
and there are some pros and cons
00:08:45.72\00:08:47.42
as far as whether the
person can actually eat oats.
00:08:47.46\00:08:49.92
Oats has about
ten percent gluten.
00:08:49.96\00:08:52.36
So those who have celiac disease
00:08:52.39\00:08:53.73
really cannot take oats.
00:08:53.76\00:08:55.10
Some can.
00:08:55.13\00:08:56.46
So it's a tussle
between the oats,
00:08:56.50\00:08:58.00
but and in a lot of
cases oats is not problematic.
00:08:58.03\00:09:02.77
Anyway, this doesn't
have oats, it has mangoes.
00:09:02.80\00:09:05.21
Yeah. This is a mango salsa.
I've made all kinds of mango.
00:09:05.24\00:09:07.91
I've had avocado
salsas and tomato salsas
00:09:07.94\00:09:11.45
and I've had a cherry
tomato and kelp salsas
00:09:11.48\00:09:16.28
and this is a mango.
00:09:16.32\00:09:17.65
So I liked different flavors,
00:09:17.69\00:09:19.59
different types
of sauces out there.
00:09:19.62\00:09:21.09
And you have the almighty
real ready to go, mango, right?
00:09:21.12\00:09:24.99
Oh, yeah. Yes.
00:09:25.03\00:09:26.36
So I'm gonna have
you do the pleasure
00:09:26.39\00:09:27.93
of actually getting
that cut up, you know.
00:09:27.96\00:09:29.66
So you're gonna try
that knife right there.
00:09:29.70\00:09:31.03
Now the people in
Caribbean and also Caribbean,
00:09:31.07\00:09:34.24
both places, they say this
was the fruit in Garden of Eden,
00:09:34.27\00:09:37.07
the mango.
00:09:37.11\00:09:38.44
That's debatable,
but that's what they say.
00:09:38.47\00:09:40.38
Well, I know one thing.
00:09:40.41\00:09:41.74
It tastes really good so
I would not be surprised.
00:09:41.78\00:09:43.88
So you're gonna go
ahead and slice that up
00:09:43.91\00:09:45.45
and try that knife there and see
00:09:45.48\00:09:46.98
and as you are doing
that, cutting it down
00:09:47.02\00:09:48.75
so you're gonna cut
down both of its sides first.
00:09:48.78\00:09:50.85
All right.
00:09:50.89\00:09:52.22
All the way down
and it does not wanna--
00:09:52.25\00:09:53.62
This could, I mean
could melt a butter.
00:09:53.66\00:09:54.99
Just use that one.
Let's just try the Real McCoy.
00:09:55.02\00:09:57.46
Oh, yeah. Okay. Yeah, okay.
00:09:58.83\00:10:01.06
Okay, so you're gonna
do both of the sides there
00:10:01.10\00:10:02.76
and you're gonna go
ahead and cut that for us.
00:10:02.80\00:10:05.20
And while you are doing
that, I'm gonna go ahead
00:10:05.23\00:10:08.50
and put into the bowl.
00:10:08.54\00:10:09.87
This is the tomatoes,
this is a cup and a half.
00:10:09.90\00:10:11.77
And you want this in a
diced? You're gonna dice it.
00:10:11.81\00:10:14.01
Dice it. Okay, all right.
I'm gonna put the tomatoes in.
00:10:14.04\00:10:20.35
Gluten-free water.
00:10:20.38\00:10:23.42
I saw that.
00:10:23.45\00:10:24.99
Okay, now. I saw that.
00:10:25.02\00:10:26.35
Now you know, you
have to really be kind of--
00:10:26.39\00:10:28.56
That's going a
little bit too far now.
00:10:28.59\00:10:29.92
That's getting a little
deep. It's getting little deep.
00:10:29.96\00:10:31.79
You know, and let
me say this, folks.
00:10:31.83\00:10:35.16
Gluten-free does
not mean free of gluten.
00:10:35.20\00:10:40.34
That's right. That is true.
00:10:40.37\00:10:42.80
You know the FDA, it has
to be certify on a container.
00:10:42.84\00:10:49.54
All right, the
chunks could be smaller,
00:10:49.58\00:10:50.91
baby, that's too big.
00:10:50.95\00:10:52.28
This is gonna be, chunk it,
00:10:52.31\00:10:53.65
just cut it in a
half a little bit more.
00:10:53.68\00:10:55.02
Let me do it
this way. Okay. Okay.
00:10:55.05\00:10:56.89
'Cause that's could
be little to, you know.
00:10:56.92\00:10:58.75
That's, those are
just a little bit too big.
00:10:58.79\00:11:01.26
A little bit too big.
00:11:01.29\00:11:03.06
Yeah. Delicious.
00:11:03.09\00:11:05.03
Well, in that case,
I'll just eat half--
00:11:05.06\00:11:06.59
Here we go. Yummy, yummy.
00:11:08.80\00:11:10.40
How about that,
honey? Little bit smaller.
00:11:10.43\00:11:12.57
Little bit smaller, here you go.
00:11:12.60\00:11:14.30
Okay. All right. So
you're gonna put that in.
00:11:14.34\00:11:16.14
I'm just
actually gonna go ahead on
00:11:16.17\00:11:18.01
and do the pepper.
00:11:18.04\00:11:20.34
This is just banana pepper.
00:11:20.38\00:11:22.24
So I'm just gonna cut
it out real small pieces.
00:11:22.28\00:11:24.01
The banana pepper,
because you don't want too hot
00:11:24.05\00:11:26.11
'cause you know I'm
getting ready to add to it.
00:11:26.15\00:11:27.88
Yeah.
00:11:27.92\00:11:29.25
I'm gonna add cayenne
pepper, which is optional.
00:11:29.28\00:11:30.95
It is optional.
00:11:30.99\00:11:32.32
Okay, I'll make this
a little bit smaller.
00:11:32.35\00:11:33.69
Make it smaller
to start off with.
00:11:33.72\00:11:35.06
Here we go.
00:11:35.72\00:11:37.06
Now how did this
recipe come about, honey?
00:11:37.09\00:11:38.76
Well, you know, like I said,
00:11:38.79\00:11:40.13
I could do all kind of
recipes, especially salsas.
00:11:40.16\00:11:42.43
And they go really good,
they are low calorie item
00:11:42.46\00:11:46.23
and you can make
a different flavors.
00:11:46.27\00:11:47.60
I don't like the
same flavors all the time.
00:11:47.64\00:11:48.97
So this comes in
really handy. Okay.
00:11:49.00\00:11:50.91
A salsa recipe which is
using mango, mango, mango.
00:11:50.94\00:11:57.18
Isn't that
pretty? It's also pretty.
00:11:57.21\00:11:59.41
You're also pretty, too.
00:11:59.45\00:12:01.65
Thank you. Okay. You're welcome.
00:12:01.68\00:12:03.12
Put that...
00:12:03.15\00:12:04.49
Well, I can still work
and talk at the same time.
00:12:06.19\00:12:08.32
I don't think so. I'm doing it.
00:12:08.36\00:12:10.66
Now, you know, I'm glad
that Curtis is doing this
00:12:15.40\00:12:18.63
on a set like this
because at home normally...
00:12:18.67\00:12:20.04
Why is that?
00:12:20.07\00:12:21.50
You know, really, the truth is
00:12:21.54\00:12:22.87
a lot of meat is still
left over in that side of skin.
00:12:22.90\00:12:25.17
Well, see now what I would do
00:12:25.21\00:12:26.68
but since we're
on a camera here...
00:12:26.71\00:12:28.04
I'm putting in there.
I'm trying to be nice.
00:12:28.08\00:12:30.65
Be nice. Yes.
00:12:30.68\00:12:32.01
You know you'll
get a phone call.
00:12:32.05\00:12:33.38
You know you
will, you know you will.
00:12:33.42\00:12:35.15
Okay, I'm gonna go ahead
and while you are doing that,
00:12:35.18\00:12:37.39
let me just--
00:12:37.42\00:12:38.75
Is that enough?
00:12:38.79\00:12:40.12
Give me a little bit, just take
some of the sides off of that.
00:12:40.16\00:12:42.89
Okay. So take
some of that side off.
00:12:42.92\00:12:44.63
What I'm gonna do is
I'm gonna go ahead on
00:12:44.66\00:12:46.80
and I'm gonna
do, get the ginger.
00:12:46.83\00:12:48.83
The ginger ready.
00:12:48.86\00:12:50.20
This is really
good when you talk
00:12:50.23\00:12:51.57
about putting the ginger in.
00:12:51.60\00:12:52.93
I used to grate the ginger up.
00:12:52.97\00:12:54.60
But I found that I like
to have chunks of the ginger
00:12:54.64\00:12:57.67
in this recipe.
00:12:57.71\00:12:59.07
So I'm mincing it up real
fine, you know, real fine.
00:12:59.11\00:13:03.71
And that goes in.
You smell a smell?
00:13:03.75\00:13:05.21
Does this smell
good? This is good.
00:13:05.25\00:13:06.58
Yeah. Okay. Yeah. Ginger.
00:13:06.61\00:13:09.25
So when you are eating
this, you get the opportunity
00:13:09.28\00:13:11.45
to have the mango,
then you get the tomato,
00:13:11.49\00:13:14.99
you get the
cilantro, ooh, look at that.
00:13:15.02\00:13:17.29
Okay, this is
getting kind of messy here.
00:13:17.33\00:13:18.76
I know. That's okay.
00:13:18.79\00:13:20.13
Let me do it this way.
Just don't throw it away.
00:13:20.16\00:13:21.60
There you go. You're doing good.
00:13:21.63\00:13:23.03
Oh, yeah, off camera,
I'm gonna eat all of that.
00:13:23.06\00:13:25.17
Yeah, okay.
00:13:25.20\00:13:26.53
I think that's enough
right there, right, honey?
00:13:26.57\00:13:28.07
Okay. That's enough. Okay.
00:13:28.10\00:13:29.64
Let me cut this up a little bit.
00:13:29.67\00:13:31.07
Yeah, just a
little bit. Here we go.
00:13:31.11\00:13:33.98
Okay. I'm gonna
put in the ginger.
00:13:34.01\00:13:37.98
Okay. So the ginger.
00:13:38.01\00:13:39.45
Let me put the ginger in
there and you're gonna have the,
00:13:39.48\00:13:41.78
I want you to take this, honey,
00:13:41.82\00:13:43.15
I want you to take
that and move that back
00:13:43.18\00:13:44.52
'cause we're gonna
finish doing rest of this.
00:13:44.55\00:13:45.89
Oh, okay. Just sit
that back in the back.
00:13:45.92\00:13:47.26
You smell that ginger, oh, yeah.
00:13:47.29\00:13:48.89
You got that fresh ginger going.
00:13:48.92\00:13:50.49
I'm gonna give you
this knife again here.
00:13:50.53\00:13:53.23
Because you're gonna go ahead on
00:13:53.26\00:13:54.60
and I could press
all that ginger in there.
00:13:54.63\00:13:56.93
Fresh ginger,
fresh ginger, yeah. Okay.
00:13:56.97\00:14:01.07
We're gonna take
that cilantro. Okay.
00:14:01.10\00:14:02.50
Cilantro is what really
makes a salsa come to life.
00:14:02.54\00:14:05.27
Just dump them in here?
00:14:05.31\00:14:06.64
No, you're gonna
slice it up, baby.
00:14:06.68\00:14:08.11
Dice it, mince it,
it's probably mixed.
00:14:08.14\00:14:09.94
Oh, okay. Okay.
00:14:09.98\00:14:11.91
No, okay, hold up, hold
up. I'm not doing it right.
00:14:11.95\00:14:16.62
Okay.
00:14:16.65\00:14:17.99
Really and truly when
you're trying to get--
00:14:18.02\00:14:19.35
Oh, put in a little a ball.
00:14:19.39\00:14:21.29
Little ball like
that and then do it.
00:14:21.32\00:14:24.39
So you get better. Okay. Okay.
00:14:25.99\00:14:27.83
So I'm gonna let
you hold that piece
00:14:27.86\00:14:29.20
there just and there you go.
00:14:29.23\00:14:30.57
Okay. I think I can
do that. You can do that.
00:14:30.60\00:14:32.77
There you go.
00:14:32.80\00:14:35.04
Somebody asked
the question one time.
00:14:35.07\00:14:36.44
They said, "Does Curtis cook?"
00:14:36.47\00:14:39.97
And Curtis always says,
00:14:40.01\00:14:41.51
"Why do I need to cook
when Paula does it all?"
00:14:41.54\00:14:44.51
So you know, it's
really kind of funny.
00:14:44.55\00:14:46.58
He does cook but basically
I do most of the cooking.
00:14:46.61\00:14:49.25
Yeah. Okay. All right.
00:14:49.28\00:14:50.62
We're gonna put
that all in there
00:14:50.65\00:14:51.99
and you know, I said that
that we had cayenne pepper.
00:14:52.02\00:14:56.16
Oh. Have a
little kick to it, huh?
00:14:56.19\00:14:57.53
Yeah, yeah, yeah.
00:14:57.56\00:14:58.89
And this one here, we'll
put a little bit of that cayenne
00:14:58.93\00:15:00.43
so it's just, just one
fourth of a teaspoon going in.
00:15:00.46\00:15:04.70
That just gonna make it a
little hot, a little spicy.
00:15:04.73\00:15:07.97
You don't have to put it
in there if you don't want to.
00:15:08.00\00:15:09.90
And we're gonna end
with our fresh lime juice.
00:15:09.94\00:15:14.31
Yeah. Okay.
00:15:14.34\00:15:17.25
And I can see that's gonna...
00:15:17.28\00:15:18.61
It's gonna be good. A
good salsa right here.
00:15:18.65\00:15:20.08
It's gonna be
good, it's gonna be good.
00:15:20.12\00:15:21.45
Now, how would you use this,
I mean, with chips or what?
00:15:21.48\00:15:24.29
Yeah. This is actually
gonna be served with corn chips.
00:15:24.32\00:15:26.32
Oh, corn chips. Yeah.
00:15:26.35\00:15:27.69
'Cause we're doing gluten-free.
00:15:27.72\00:15:29.06
We're doing gluten-free. Okay.
00:15:29.09\00:15:30.43
Gluten-free and delicious.
00:15:30.46\00:15:31.79
So it can be
wheat chip, corn chips.
00:15:31.83\00:15:33.16
Wheat, yeah, you
want to do corn chips.
00:15:33.19\00:15:34.93
Corn chips are the one to
do and they got good variety
00:15:34.96\00:15:37.87
of all types of
corn chips out there.
00:15:37.90\00:15:39.33
We got with flaxseed
00:15:39.37\00:15:40.70
and all different
things out there now so.
00:15:40.74\00:15:42.47
Now, what I'd like
to do with this is,
00:15:42.50\00:15:44.91
is to put it in a bowl
like so, and then put it in,
00:15:44.94\00:15:48.71
wrap it up and
put in a refrigerator
00:15:48.74\00:15:50.58
and let it get cold.
00:15:50.61\00:15:52.05
Nice and cold and
chilled. All right.
00:15:52.08\00:15:54.15
And once it's chilled,
00:15:54.18\00:15:55.52
then all you do is just sit back
00:15:55.55\00:15:56.89
and get your corn chips
ready and you are good to go.
00:15:56.92\00:15:59.35
Good to go.
00:15:59.39\00:16:00.72
It's a good
beginning to an actual,
00:16:00.76\00:16:02.26
when we talk about gluten-free.
00:16:02.29\00:16:04.19
It's a good appetizer, you know.
00:16:04.23\00:16:06.90
It works really well. Yeah.
00:16:06.93\00:16:08.26
It's a good
dish. Okay. It's okay.
00:16:08.30\00:16:09.63
Now we'll be having
that at the end of the show?
00:16:09.66\00:16:11.43
At the end of the show. Okay.
00:16:11.47\00:16:12.80
Because I'm gonna be looking
at our very, very next one
00:16:12.83\00:16:15.74
and you know, when we
talk about that gluten,
00:16:15.77\00:16:17.37
once again, people are
saying, "But I like pasta.
00:16:17.41\00:16:20.44
What am I gonna do?" I
don't have any pasta now.
00:16:20.48\00:16:22.48
This just knocks
out all the pasta.
00:16:22.51\00:16:23.85
It knocks the
whole pasta group out.
00:16:23.88\00:16:25.21
Oh, does it?
00:16:25.25\00:16:26.58
That's the
question. That's the question.
00:16:26.61\00:16:27.95
Well, let's look at
the very next recipe.
00:16:27.98\00:16:29.32
Okay. That's good. All right.
00:16:29.35\00:16:30.69
We're gonna do
penne rigate tomato toss.
00:16:30.72\00:16:33.99
It calls for...
00:16:34.02\00:16:35.36
I love this recipe.
00:17:02.38\00:17:03.72
I love it because
once again, people think,
00:17:03.75\00:17:06.35
you know, they
can't do the gluten at all
00:17:06.39\00:17:08.49
and so therefore, their
pasta is out of the game.
00:17:08.52\00:17:11.19
And so, you know, of course,
00:17:11.23\00:17:12.56
with all the
new stuff out there,
00:17:12.59\00:17:13.93
the new
marketing, then of course,
00:17:13.96\00:17:15.30
pasta is back in the game again
00:17:15.33\00:17:16.73
because you're
gonna make the pasta,
00:17:16.77\00:17:18.53
of course, they can use corn
00:17:18.57\00:17:20.34
and then also
rice, a brown rice.
00:17:20.37\00:17:22.54
And so I've seen
both of those out there
00:17:22.57\00:17:24.27
and all kind of
noodles food, elbow noodle,
00:17:24.31\00:17:26.64
the fettuccine noodle,
00:17:26.68\00:17:29.34
I've seen a
regular spaghetti noodle.
00:17:29.38\00:17:31.75
And then, we're gonna
be doing a corn noodle
00:17:31.78\00:17:33.55
which is the pennina, penne.
00:17:33.58\00:17:35.78
Penne rigate
and I always wanted,
00:17:35.82\00:17:37.89
I tried to figure out
why they call it that.
00:17:37.92\00:17:39.75
It was actually because
that that particular noodle
00:17:39.79\00:17:41.69
has a slant to it.
00:17:41.72\00:17:43.06
So the rigate is
actually slanted.
00:17:43.09\00:17:45.23
Slant. Okay. So that's it.
00:17:45.26\00:17:47.10
Okay. That's
it. Nothing special.
00:17:47.13\00:17:48.46
All right, you
did a little homework.
00:17:48.50\00:17:50.30
Now we talk about that
00:17:50.33\00:17:51.67
before we even get
started with our sauce.
00:17:51.70\00:17:53.03
I want to say to you
that when you buy your pasta,
00:17:53.07\00:17:55.77
your gluten-free
pastas, they're gonna have on it
00:17:55.80\00:17:58.17
exactly the amount of minutes
00:17:58.21\00:17:59.54
that is actually
your oats come into a boil
00:17:59.57\00:18:01.18
and you're gonna cook it.
00:18:01.21\00:18:02.54
If it says eight
minutes or ten minutes,
00:18:02.58\00:18:03.91
they mean exactly that.
00:18:03.95\00:18:05.28
It's just not the same
as regular pasta noodles
00:18:05.31\00:18:07.65
which will take a
little bit longer.
00:18:07.68\00:18:09.05
But they are
shorter cooking time.
00:18:09.08\00:18:11.42
Otherwise they'll get stuck
00:18:11.45\00:18:12.79
or you'll have
some issues with it.
00:18:12.82\00:18:14.16
So corn, we're
doing corn in this show.
00:18:14.19\00:18:15.72
But there is a brown rice.
00:18:15.76\00:18:17.36
There's a brown rice
pasta noodle out there as well.
00:18:17.39\00:18:20.06
And a couple of
other different ones
00:18:20.10\00:18:21.43
that you can actually try out.
00:18:21.46\00:18:22.80
But you can
still have your pasta.
00:18:22.83\00:18:24.17
That's why it's called
gluten free and delicious today.
00:18:24.20\00:18:25.93
Gluten-free and delicious. Yes.
00:18:25.97\00:18:28.00
And I've already got
my corn pasta noodles
00:18:28.04\00:18:31.07
already working
here in a skillet.
00:18:31.11\00:18:32.44
Again, that can be
purchased in a grocery store?
00:18:32.47\00:18:34.71
All your grocery stores.
00:18:34.74\00:18:36.08
Everybody's got the
gluten-free thing going on now.
00:18:36.11\00:18:37.98
I mean, it's
everywhere. It's everywhere.
00:18:38.01\00:18:39.51
I'm not even surprised it's not
even in the Dollar Store yet,
00:18:39.55\00:18:41.72
but it will be soon.
00:18:41.75\00:18:43.08
Yeah, probably
already in the Dollar Store.
00:18:43.12\00:18:44.45
Such an expensive venture, very
expensive venture, you know.
00:18:44.49\00:18:46.86
You say gluten-free is not free.
00:18:46.89\00:18:48.69
It's gonna cost
a little bit more.
00:18:48.72\00:18:50.16
It's gonna cost
a little bit more.
00:18:50.19\00:18:51.59
That's true.
That's a good point.
00:18:51.63\00:18:52.96
I never thought about that.
00:18:52.99\00:18:54.33
And gluten-free does
not mean free of gluten.
00:18:54.36\00:18:58.83
Okay, so you're
saying that it costs a lot,
00:18:59.53\00:19:02.34
so therefore, it's not free.
00:19:02.37\00:19:04.71
We understand
that part. That's true.
00:19:04.74\00:19:06.07
But I don't think that's exactly
00:19:06.11\00:19:07.44
what you're
trying to go with this.
00:19:07.48\00:19:08.81
No. I'm going
with something else.
00:19:08.84\00:19:10.18
Because on the label
it says "gluten-free"
00:19:10.21\00:19:13.31
and a lot of people think
that means it's free of gluten.
00:19:13.35\00:19:17.29
It's not.
00:19:17.32\00:19:18.79
The Food and Drug
Administration back in 2014
00:19:18.82\00:19:20.96
determine that a pack
is gonna have gluten-free
00:19:20.99\00:19:23.79
or certified of gluten-free,
00:19:23.83\00:19:25.99
if it has at least
20 parts per million
00:19:26.03\00:19:29.96
of gluten in our
product, all right.
00:19:30.00\00:19:32.27
So therefore, some
people who have celiac disease
00:19:32.30\00:19:35.87
or maybe a gluten sensitivity,
00:19:35.90\00:19:38.24
well, if he
purchase that product
00:19:38.27\00:19:41.08
and several
products throughout the day,
00:19:41.11\00:19:43.01
then that can
really also have a impact,
00:19:43.04\00:19:45.65
cumulative impact on the
lining of the intestines.
00:19:45.68\00:19:49.45
So you need to be
careful of that as well,
00:19:49.48\00:19:51.19
even though it says gluten-free.
00:19:51.22\00:19:53.05
It has to be
certified or sometimes it says
00:19:53.09\00:19:55.46
sponsored by the
celiac foundation,
00:19:55.49\00:19:57.16
something like that.
00:19:57.19\00:19:58.53
But sometimes,
they do not even have
00:19:58.56\00:20:00.30
the certified gluten-free CF,
00:20:00.33\00:20:02.83
the circle
around it on a package
00:20:02.86\00:20:04.90
or sponsored by like I
said the celiac foundation.
00:20:04.93\00:20:07.67
It just says gluten-free.
I would be wary of that.
00:20:07.70\00:20:10.51
But it's not free of gluten.
00:20:10.54\00:20:11.87
It still has gluten in it,
but only a 20 parts per million
00:20:11.91\00:20:16.01
but cumulatively, it can
still add up throughout the day,
00:20:16.04\00:20:19.61
still have some
symptoms as well.
00:20:19.65\00:20:22.28
Well, okay. That's why
we're doing this program.
00:20:22.32\00:20:23.99
That's why we're
doing this program.
00:20:24.02\00:20:25.35
That's why we are
doing this program
00:20:25.39\00:20:26.72
so we know it's not in the corn.
00:20:26.76\00:20:28.09
No. Corn is fine. Okay.
00:20:28.12\00:20:29.46
So I want you to go
head on, what we're gonna do,
00:20:29.49\00:20:30.83
we gonna make the sauce
00:20:30.86\00:20:32.19
actually gonna
go with the pasta.
00:20:32.23\00:20:33.56
So you're gonna
actually cut that up for me.
00:20:33.60\00:20:34.93
I'm gonna dice this or
what? Yeah, you can dice it.
00:20:34.96\00:20:36.60
And just dice it up
00:20:36.63\00:20:38.83
and then we also gonna
put in that one as well.
00:20:38.87\00:20:41.10
We're gonna put in fresh garlic
which I love fresh garlic.
00:20:41.14\00:20:46.04
So while you're doing
that, I'm gonna go ahead
00:20:46.07\00:20:47.41
and get my skillet ready to go.
00:20:47.44\00:20:49.11
We're gonna go
ahead and turn that on.
00:20:52.28\00:20:53.85
Okay.
00:20:53.88\00:20:55.22
Okay.
00:20:58.35\00:20:59.69
Very good, very good.
00:21:02.69\00:21:05.33
So...
00:21:05.36\00:21:06.70
Now I don't know
how fine? That's fine.
00:21:06.73\00:21:08.06
That's fine 'cause, you know,
00:21:08.10\00:21:09.43
I want to have
a little substance
00:21:09.46\00:21:10.80
when I can redo that sauce.
00:21:10.83\00:21:12.17
I'm gonna go ahead
and put the olive oil in.
00:21:12.20\00:21:14.60
Okay. Okay.
00:21:17.74\00:21:19.07
But it is a multi
billion dollar industry, honey.
00:21:19.11\00:21:26.01
And so it's not...
00:21:26.05\00:21:29.45
It's climbing. It's
climbing. It's very expensive.
00:21:29.48\00:21:31.52
All though some of-- because
it's been out a while now,
00:21:31.55\00:21:33.42
is some of the prices depending
on who's actually producing it,
00:21:33.46\00:21:36.22
it has gotten a
little bit cheaper.
00:21:36.26\00:21:37.99
Okay. But still,
it's very, very expensive.
00:21:38.03\00:21:39.59
It's really a major, you
know, like a lot of things
00:21:39.63\00:21:42.76
come out in a market
that's new, you know.
00:21:42.80\00:21:44.77
I remember somewhat different
crazes that people got into
00:21:44.80\00:21:47.67
and of course,
this is not a craze.
00:21:47.70\00:21:49.04
But unless, unless you
don't have a gluten problem.
00:21:49.07\00:21:51.61
Yeah. All right.
00:21:51.64\00:21:52.97
But a lot of people
are, I can say one percent
00:21:53.01\00:21:55.54
estimated that are
truly have celiac disease.
00:21:55.58\00:21:57.98
Go ahead and get that
garlic ready for me too, please.
00:21:58.01\00:21:59.85
And about 17, 18
percent don't even know it.
00:21:59.88\00:22:04.82
And there's a
lack of under diagnosis
00:22:04.85\00:22:09.32
that people may have
celiac and don't even know it.
00:22:09.36\00:22:11.79
They haven't been diagnosed.
00:22:11.83\00:22:13.29
So yeah. That makes sense.
00:22:13.33\00:22:14.73
And the gold standard really
is the biopsy with endoscopy.
00:22:14.76\00:22:17.77
Go and see if that's going on.
00:22:17.80\00:22:19.13
Yeah, that's the golden
test, the gold standard.
00:22:19.17\00:22:23.61
And, but you can
have a blood test too
00:22:23.64\00:22:25.77
that can also determine as well.
00:22:25.81\00:22:27.78
Well, I also
read in some research.
00:22:27.81\00:22:29.98
It was saying
that if you do not have
00:22:30.01\00:22:31.61
a gluten
intolerance or celiac disease,
00:22:31.65\00:22:34.92
you began eating
the gluten type foods
00:22:34.95\00:22:38.22
that can also cause
some issues for you as well.
00:22:38.25\00:22:40.49
So you don't want to go there
00:22:40.52\00:22:41.86
if that's not
what's happening to you.
00:22:41.89\00:22:43.22
Yeah, and that's what you call
00:22:43.26\00:22:44.59
the non-celiac
gluten sensitivity.
00:22:44.63\00:22:47.66
Now, you know, the other
thing too, Curtis, and I'm--
00:22:47.70\00:22:49.50
You're gonna put
these together, honey.
00:22:49.53\00:22:50.87
Yeah, I'm gonna put
them together in there.
00:22:50.90\00:22:52.23
The other thing too
is that people, you know,
00:22:52.27\00:22:54.74
we've had this talk
before, not about the gluten
00:22:54.77\00:22:58.01
but we've had this talk
before about carbohydrates.
00:22:58.04\00:23:00.48
And we hear over and
over again of the low carbs,
00:23:00.51\00:23:03.45
the no carbs and all that.
00:23:03.48\00:23:04.88
So all these are
kind of in a same circle,
00:23:04.91\00:23:06.78
you know what I'm saying.
00:23:06.82\00:23:08.15
I think people, really,
00:23:08.18\00:23:09.52
when they talk about
the low-carb, no-carb,
00:23:09.55\00:23:11.45
and that's been going
on for quite sometime, too.
00:23:11.49\00:23:13.36
It hasn't really
died down completely.
00:23:13.39\00:23:15.22
People really need to understand
00:23:15.26\00:23:17.23
the different
type of carbohydrates.
00:23:17.26\00:23:20.36
I think they'll
put all carbohydrates
00:23:20.40\00:23:21.86
in the same boat.
00:23:21.90\00:23:23.23
So you have three different
types of carbohydrates.
00:23:23.26\00:23:25.57
You have the simple,
00:23:25.60\00:23:27.24
the complex and
you have the refined.
00:23:27.27\00:23:30.54
But when you
say, I'm on a no-carb,
00:23:30.57\00:23:32.81
well, exactly what do you mean?
00:23:32.84\00:23:34.28
What type of carbs
are you not eating?
00:23:34.31\00:23:37.15
Is it the simple, the
complex, or is it a refined?
00:23:37.18\00:23:41.15
And so they don't
really differentiate
00:23:41.18\00:23:42.88
between all three of
them and so therefore,
00:23:42.92\00:23:44.85
there's a lot of confusion
as far as that is concerned.
00:23:44.89\00:23:46.72
And so once again it's
not a no-carb, the no-carb
00:23:46.76\00:23:49.82
because carbohydrates,
00:23:49.86\00:23:51.36
and we've spoken
about this before
00:23:51.39\00:23:52.73
on Abundant Living,
00:23:52.76\00:23:54.10
carbohydrates
actually fuels the body.
00:23:54.13\00:23:56.30
You can't not go and say
you're not gonna do carbs.
00:23:56.33\00:23:59.17
You're gonna
have the good carbs.
00:23:59.20\00:24:00.54
Okay, which is your fruit
and your vegetable kingdom--
00:24:00.57\00:24:02.94
And legumes. And
your legumes group.
00:24:02.97\00:24:04.67
God's original diet is
loaded with carbohydrates.
00:24:04.71\00:24:08.91
Genesis 1:29. Genesis 3:18.
00:24:08.94\00:24:11.35
It is a carbohydrate
rich diet. Yes, yes, yeah.
00:24:11.38\00:24:15.25
So but again,
it's like a education
00:24:15.28\00:24:17.72
but, you know, that
was booming industry.
00:24:17.75\00:24:20.29
It's still going on too
00:24:20.32\00:24:21.66
but the gluten
is now taken over.
00:24:21.69\00:24:23.43
Well, also and the
gluten plays a part in it
00:24:23.46\00:24:25.39
because what's happening is
00:24:25.43\00:24:26.76
it just once again
knocks the process out.
00:24:26.80\00:24:28.73
And sometimes when people
feel they are not doing pasta,
00:24:28.76\00:24:30.87
they're not gonna do potatoes.
00:24:30.90\00:24:32.23
Not gonna do sweet potatoes.
00:24:32.27\00:24:33.60
Okay, not gonna
do the bean group.
00:24:33.64\00:24:35.20
They classify them
all in a same group.
00:24:35.24\00:24:37.44
And they are just
not the same, all right.
00:24:37.47\00:24:38.84
They are not the same.
00:24:38.87\00:24:40.21
Now surely we need to
cut back on them, yeah, yeah,
00:24:40.24\00:24:42.31
'cause it's
putting some weight on.
00:24:42.34\00:24:43.95
Well, there are
different types of carbs.
00:24:43.98\00:24:45.61
It's the type.
00:24:45.65\00:24:46.98
It's the plant-based all the way
00:24:47.02\00:24:48.35
is what you want to do.
00:24:48.38\00:24:49.72
So I'm just sauteing
just a little bit here.
00:24:49.75\00:24:51.15
And you know what
I'm gonna have you do.
00:24:51.19\00:24:53.05
This is, don't they
smell good. Oh, yeah.
00:24:53.09\00:24:55.32
And we're gonna go ahead
00:24:55.36\00:24:56.69
and put green scallions as well.
00:24:56.73\00:24:58.06
You just-- they just has to
take our word for it, honey.
00:24:58.09\00:25:00.60
You have our spatula or what.
00:25:00.63\00:25:01.96
Let's get all
of the goodies out,
00:25:02.00\00:25:03.90
all the goodies out.
00:25:03.93\00:25:05.67
And this is also a very
colorful recipe as well.
00:25:05.70\00:25:09.20
So we're sauteing.
00:25:09.24\00:25:10.57
Until it gets a kind of opaque
or a little bit of a clearness
00:25:10.61\00:25:14.54
in the actually onion itself.
00:25:14.58\00:25:18.28
And what I'm gonna have
you do is I want to have you
00:25:18.31\00:25:20.48
slowly pour in the
diced tomatoes first.
00:25:20.52\00:25:23.45
Let me move these
knifes out of the way here.
00:25:23.49\00:25:25.15
Okay.
00:25:25.19\00:25:27.09
And you're gonna slowly pour in
00:25:27.12\00:25:28.46
'cause I don't want
it splashing everywhere
00:25:28.49\00:25:29.82
so just pour in slow.
00:25:29.86\00:25:33.16
All right. Okay.
Look at all the goodies.
00:25:33.19\00:25:37.53
All the goodies.
00:25:37.57\00:25:38.90
I like lycopene.
00:25:40.04\00:25:43.47
They are tomatoes.
00:25:43.51\00:25:45.94
All right. And I love the color.
00:25:45.97\00:25:48.34
I love the color. Here we go.
00:25:48.38\00:25:49.71
A napkin. A napkin. Okay.
00:25:49.74\00:25:51.38
You hear me say here's a napkin.
00:25:51.41\00:25:52.75
Yes. I heard that, baby.
00:25:52.78\00:25:55.52
Okay. We're gonna go ahead
and put in the tomato sauce.
00:25:55.55\00:25:59.05
Okay. Slowly.
Okay, let me do this.
00:25:59.09\00:26:02.26
So you're backing up
a little bit, huh, baby?
00:26:02.29\00:26:03.63
Yeah.
00:26:03.66\00:26:04.99
We use this to get
all the goodies out.
00:26:05.03\00:26:08.46
Smells good, doesn't it?
00:26:10.20\00:26:12.93
I mean, I love pasta dishes,
00:26:12.97\00:26:15.30
all the goodies
that go in there as well.
00:26:15.34\00:26:19.11
And we're going to, now
I'm gonna just go ahead on
00:26:19.14\00:26:21.68
and put a little bit
of this salt in here now
00:26:21.71\00:26:24.15
and basically we're gonna let
this simmer for a few minutes.
00:26:24.18\00:26:26.92
But because we are on 3ABN,
00:26:26.95\00:26:28.28
and we don't
have the time factor
00:26:28.32\00:26:29.65
that we're usually on
when you are doing it at home.
00:26:29.68\00:26:31.95
I'm just gonna just
cook a little bit longer,
00:26:31.99\00:26:33.96
this is meshing
up all in together.
00:26:33.99\00:26:35.66
Isn't that wonderful?
00:26:35.69\00:26:38.13
It's gonna make a nice sauce.
00:26:38.16\00:26:39.49
And one of the
things, this is gonna be last.
00:26:39.53\00:26:41.46
So I'm gonna go
ahead and sprinkle on.
00:26:41.50\00:26:42.83
You can do it.
00:26:42.86\00:26:44.20
Sprinkle a little bit
of salt over there for me.
00:26:44.23\00:26:45.57
Okay.
00:26:45.60\00:26:46.94
Okay. And will it be bay leaf?
00:26:49.80\00:26:51.84
That's basil. I love
basil. I mean, you know.
00:26:51.87\00:26:55.08
And what you can
do with that for me
00:26:55.11\00:26:56.71
as I'm just stirring so
I'm gonna put the lid on,
00:26:56.75\00:26:58.71
is to go ahead and
chop this up very fine also.
00:26:58.75\00:27:01.25
So chop that up for me.
I'll give your knife back.
00:27:01.28\00:27:04.52
And now you already
know what to do, right?
00:27:04.55\00:27:05.89
You're gonna put
in a, gather it up.
00:27:05.92\00:27:08.92
Gather up. Gather it all up.
00:27:08.96\00:27:11.99
I'm learning
from the best, honey.
00:27:12.03\00:27:13.36
It's just as easy,
it's just a lot more easier
00:27:13.40\00:27:14.86
to work on it that way.
00:27:14.90\00:27:16.23
Yes, it is.
00:27:16.26\00:27:18.60
And now, okay. Okay.
00:27:18.63\00:27:21.50
And now it's gonna be...
00:27:21.54\00:27:22.87
I'm gonna be a good student.
00:27:22.90\00:27:24.77
A good student.
Obedient old student.
00:27:24.81\00:27:26.44
Obedient student. Okay, okay.
00:27:26.47\00:27:30.55
Okay. All right.
00:27:30.58\00:27:31.91
So let me just show
them what that pasta,
00:27:31.95\00:27:35.48
already got that done.
00:27:35.52\00:27:36.85
Ooh, do you smell
it? You could smell it.
00:27:44.89\00:27:46.59
Yeah. Penne.
00:27:46.63\00:27:47.96
So it's cut in a
slant, on a slant.
00:27:48.00\00:27:49.93
You can cut in a slant.
00:27:49.96\00:27:51.30
And this of course, this
is gonna be in a pasta group,
00:27:51.33\00:27:54.04
I mean in a grocery store?
00:27:54.07\00:27:55.40
Oh, yeah, oh yeah, oh, yeah.
00:27:55.44\00:27:56.97
Now will that say gluten-free?
It will say gluten free.
00:27:57.01\00:28:01.08
Okay. It will, it will.
00:28:01.11\00:28:02.61
And you, like I
said, you'll see on there
00:28:02.64\00:28:03.98
either the word corn
00:28:04.01\00:28:06.25
or you'll see
the word brown rice.
00:28:06.28\00:28:07.92
Those are the two. Right.
00:28:07.95\00:28:09.28
Okay. Okay.
00:28:09.32\00:28:10.65
Do me a favor.
00:28:10.69\00:28:12.02
I'm gonna actually slowly
move this into this skillet.
00:28:12.05\00:28:13.62
Okay? Okay.
00:28:13.66\00:28:15.16
You said, you
want me do you a favor.
00:28:17.23\00:28:19.86
I know what I was talking about.
00:28:19.89\00:28:21.23
Oh.
00:28:21.26\00:28:24.87
But you know the point. No, no.
00:28:24.90\00:28:26.30
I'm gonna use this. Okay.
00:28:26.33\00:28:27.77
Now I like this sauce because,
00:28:27.80\00:28:30.07
now I'm gonna go
ahead and turn this off.
00:28:30.11\00:28:31.97
Make sure it's off completely.
00:28:32.01\00:28:33.84
Okay, and then make sure
that one's off completely.
00:28:33.88\00:28:35.98
And all we're gonna do
is just and you're gonna,
00:28:36.01\00:28:39.38
the reason why you are
doing, like so much tomato sauce
00:28:39.41\00:28:42.18
and also the diced tomatoes
is because this type of noodle,
00:28:42.22\00:28:47.92
you see how it's made
with that cylinder, we call,
00:28:47.96\00:28:49.99
cylinder type shape is
gonna take those, that sauce
00:28:50.03\00:28:53.33
and go up inside those
noodles and I'm telling you,
00:28:53.36\00:28:55.93
this is gonna be
yummy, yummy, really good.
00:28:55.96\00:28:58.83
Okay.
00:28:58.87\00:29:00.27
So you see it's
working out really well.
00:29:00.30\00:29:01.74
And you can see
that you can have your,
00:29:01.77\00:29:03.44
and they say your
cake and eat it too,
00:29:03.47\00:29:04.81
you're gonna have
your pasta and eat it, too.
00:29:04.84\00:29:07.14
Yes, even though. You
don't have to give up.
00:29:07.18\00:29:08.68
You don't have to
give it up. The pasta.
00:29:08.71\00:29:10.05
Yeah. Okay. Okay.
00:29:10.08\00:29:11.41
This is a very attractive
dish and once again, as it sits,
00:29:11.45\00:29:15.18
and it soaked up the sauce.
00:29:15.22\00:29:17.22
Oh, wait, at the
end of this program...
00:29:17.25\00:29:19.29
So how long
would you let it sit?
00:29:19.32\00:29:21.82
Normally, you know, once
again, because we're on the set.
00:29:21.86\00:29:25.56
Normally what we do is we're
gonna cook the tomato sauce
00:29:25.59\00:29:28.40
with all that fixing in it,
00:29:28.43\00:29:29.76
you 're gonna cook for about
at least a good 15 minutes.
00:29:29.80\00:29:31.70
And then you're
gonna add in this.
00:29:31.73\00:29:33.13
I'm just doing a
little bit faster here
00:29:33.17\00:29:34.50
because of the show.
00:29:34.54\00:29:35.87
And they get chance to
see what it looks like, okay.
00:29:35.90\00:29:38.74
All right. There you go.
00:29:38.77\00:29:40.38
There you have it, there
you have it, there you have it.
00:29:40.41\00:29:42.04
And we're gonna go
ahead on and take that.
00:29:42.08\00:29:43.65
Oh, okay.
00:29:43.68\00:29:45.01
So--
00:29:45.05\00:29:47.05
You don't have to,
00:29:47.08\00:29:48.42
I like to cut in and
hold, let me do that.
00:29:48.45\00:29:49.78
I like to kind of sprinkle that.
00:29:49.82\00:29:51.15
Sprinkle it? Yeah.
00:29:51.19\00:29:52.95
And then I love basil.
We grow basil in our yard.
00:29:52.99\00:29:56.26
That's right.
00:29:56.29\00:29:57.66
You know, and this is
such a pretty dish, you know.
00:29:57.69\00:30:01.50
I know my pasta lovers out there
00:30:01.53\00:30:02.90
who thought they
couldn't eat pasta no more,
00:30:02.93\00:30:04.37
they say, oh, oh, it's on.
00:30:04.40\00:30:07.04
Yeah. Pasta is back. Ooh, yeah.
00:30:07.07\00:30:10.61
All right. All right. Okay.
00:30:10.64\00:30:12.51
So that's finished.
00:30:12.54\00:30:13.88
I'm gonna put
the lid on top of it
00:30:13.91\00:30:15.38
because you know what,
00:30:15.41\00:30:16.75
speaking of pasta
free, pasta and delicious.
00:30:16.78\00:30:20.35
Gluten-free. Gluten-free pasta.
00:30:20.38\00:30:22.98
Gluten-free and delicious,
00:30:23.02\00:30:24.39
we're gonna go
to another recipe.
00:30:24.42\00:30:25.95
And this is another recipe,
00:30:25.99\00:30:27.76
this is probably
gluten-free, yeah, yeah.
00:30:27.79\00:30:29.49
Gluten-free. Okay.
00:30:29.52\00:30:30.86
It's called grilled
zucchini with sauted onions.
00:30:30.89\00:30:33.73
It calls for...
00:30:33.76\00:30:35.10
Okay. This is a good one.
00:30:47.48\00:30:49.68
A lot of people do
not care for zucchini.
00:30:49.71\00:30:52.41
Why is that, baby? I don't know.
00:30:52.45\00:30:53.78
We did a show one time
00:30:53.82\00:30:55.15
that was talking about
the whole zucchini group,
00:30:55.18\00:30:57.89
all the different squash group.
00:30:57.92\00:30:59.42
It was called
Squash It. Squash It.
00:30:59.45\00:31:01.19
And we had all the different
kinds of squash on that show,
00:31:01.22\00:31:03.16
the pumpkin squash, and
we call the peanut squash.
00:31:03.19\00:31:06.03
And regular
pumpkin squash and zucchini
00:31:06.06\00:31:09.56
and all that whole family group.
00:31:09.60\00:31:11.53
Zucchini is one of my
favorite vegetables, okay.
00:31:11.57\00:31:14.64
And this one I like because
I actually have created recipe
00:31:14.67\00:31:18.37
that uses an actual skillet
00:31:18.41\00:31:21.84
where you don't have to go
out and do a barbeque grill
00:31:21.88\00:31:24.31
or cast iron skillet.
00:31:24.35\00:31:25.68
I already got
the ridges already.
00:31:25.71\00:31:27.05
Yeah, so you have the
lines in it and everything.
00:31:27.08\00:31:28.42
Lines and everything, so you
can actually do your grilling
00:31:28.45\00:31:30.59
in the house, on the stove.
00:31:30.62\00:31:32.45
Oh, okay.
00:31:32.49\00:31:33.82
No coals, and all
that kind of stuff
00:31:33.86\00:31:35.19
and going through
a bunch of changes,
00:31:35.22\00:31:36.56
winter, summer, spring or fall.
00:31:36.59\00:31:37.93
So if rains, you can
just go and do the grill.
00:31:37.96\00:31:39.29
Right in the house.
00:31:39.33\00:31:40.66
And you can do all
different things in it
00:31:40.70\00:31:42.03
but I like to do my vegetables
on there, especially, okay.
00:31:42.06\00:31:43.67
Now this recipe
is really easy to do
00:31:43.70\00:31:45.67
'cause all I'm gonna do is
just cut the edges off like so.
00:31:45.70\00:31:49.10
And I also like
to cut this off here.
00:31:51.01\00:31:54.21
Both ends like so.
00:31:54.24\00:31:57.25
And then because of the fact
that I'm gonna do a slanting,
00:31:57.28\00:32:00.98
I actually like
to cut on a slant.
00:32:01.02\00:32:04.39
Oh.
00:32:04.42\00:32:07.19
Now what's with the slant thing,
00:32:07.22\00:32:08.56
it just, just looks better?
00:32:08.59\00:32:10.06
It's just, yeah. Yeah.
00:32:10.09\00:32:11.43
It's more, people like,
"Oh, I might try that now."
00:32:11.46\00:32:14.46
Since it's like that.
Yeah, that might be good.
00:32:14.50\00:32:17.20
You know whatever.
It does, you know, okay.
00:32:17.23\00:32:20.94
And I'm just gonna
put these in the bowl.
00:32:20.97\00:32:24.21
Oh, okay. Okay.
00:32:24.24\00:32:26.07
And I'm gonna do one more
and then I'm gonna have you
00:32:26.11\00:32:28.24
cut my, cut the
onions in a circle, okay.
00:32:28.28\00:32:30.61
You just gonna slant it.
00:32:30.65\00:32:31.98
It doesn't make,
it's not just the size,
00:32:35.48\00:32:37.79
it just that it has
a very attractive look
00:32:37.82\00:32:39.72
when it's slanted
versus the other type.
00:32:39.75\00:32:42.06
Yeah. Okay. You know.
00:32:42.09\00:32:44.16
I'm gonna put that in a bowl.
00:32:44.19\00:32:47.00
So...
00:32:47.03\00:32:48.36
Now this is free of
gluten, is that right?
00:32:48.40\00:32:50.30
I mean, it's my understanding.
This is definitely gluten-free.
00:32:50.33\00:32:52.57
Zucchini has no gluten in it.
This is definitely gluten-free.
00:32:52.60\00:32:55.17
Definitely gluten-free.
I'm gonna have you do that.
00:32:55.20\00:32:57.57
Let me tell you what
I'm gonna do right now.
00:32:57.61\00:32:58.94
I'm gonna take
the olive oil, okay.
00:32:58.97\00:33:01.68
'Cause I asked for two and
half tablespoons of olive oil
00:33:01.71\00:33:04.98
and I'm going to just
pour it over top of this, okay.
00:33:05.01\00:33:11.65
And then the part I like
00:33:11.69\00:33:13.42
is just to just make
sure of it all of them,
00:33:13.46\00:33:17.26
they got oil over them.
00:33:17.29\00:33:19.39
This just gonna make
those lines and ridges
00:33:19.43\00:33:21.53
when you make it up, okay.
00:33:21.56\00:33:23.16
Now take these circles out and--
00:33:25.17\00:33:27.14
Yeah, you can
take them apart for me.
00:33:27.17\00:33:29.17
I'm gonna go ahead
and turn my skillet on.
00:33:29.20\00:33:31.81
Okay.
00:33:33.68\00:33:35.61
I usually use over medium heat.
00:33:35.64\00:33:38.25
You want to get the skillet hot.
00:33:38.28\00:33:40.02
And while I'm doing
that, I'm gonna go ahead
00:33:40.05\00:33:41.38
and put the oil in this one
00:33:41.42\00:33:42.92
'cause we also
gonna saute onions.
00:33:42.95\00:33:44.69
Sometimes I save a
little bit of the olive oil
00:33:44.72\00:33:47.39
because the name of the
game is to actually make sure
00:33:47.42\00:33:49.19
if the skillet
itself stays oiled.
00:33:49.22\00:33:52.76
Okay. Oh, okay.
00:33:52.79\00:33:54.13
And that's what we're
doing. I keep it oiled.
00:33:54.16\00:33:56.70
When I finish using
it, I'll oil it back again
00:33:56.73\00:33:59.87
and that way it stays at
00:33:59.90\00:34:01.74
because you
don't really and truly
00:34:01.77\00:34:03.10
but people don't know
is you're not supposed to
00:34:03.14\00:34:04.47
really wash these.
00:34:04.51\00:34:06.57
Okay. Now why, now why is that?
00:34:06.61\00:34:08.68
Well, if you wash them,
because the iron and stuff
00:34:08.71\00:34:11.25
is actually in the
thing itself, it's...
00:34:11.28\00:34:13.65
It can rust?
00:34:13.68\00:34:15.02
It can rust on you and
then you don't want to rust it
00:34:15.05\00:34:16.45
'cause you won't be able
to use it after that for real.
00:34:16.48\00:34:18.35
Okay. So how
should you clean it?
00:34:18.39\00:34:20.26
Once I make it,
I'll just, well, see
00:34:20.29\00:34:21.89
because there's
oil on it already,
00:34:21.92\00:34:23.73
and then when I get done,
I wait for it to cool down
00:34:23.76\00:34:25.83
and I take my
brush and I brush it,
00:34:25.86\00:34:28.40
okay and any residue which,
00:34:28.43\00:34:29.96
the zucchini does
not have a residue,
00:34:30.00\00:34:31.67
is automatically
gonna be over on your sides
00:34:31.70\00:34:34.20
and then on top of that,
00:34:34.24\00:34:35.57
then you just take
once again your olive oil
00:34:35.60\00:34:36.94
and you oil it back down again
and then I put plastic over it
00:34:36.97\00:34:40.01
and I put it away
00:34:40.04\00:34:41.38
until I'm ready to do
something else with it.
00:34:41.41\00:34:42.98
It kind of reminds me a lot of,
00:34:43.01\00:34:44.35
of when I'm doing
waffles on my waffle iron,
00:34:44.38\00:34:46.31
it's the same kind of
thing, you know, some things,
00:34:46.35\00:34:48.38
if you, it get more
seasoned as they are older.
00:34:48.42\00:34:52.02
All right. Right. Okay.
00:34:52.05\00:34:53.39
And so with that in mind,
00:34:53.42\00:34:54.76
you know,
sometimes you just want to...
00:34:54.79\00:34:56.12
Now it's just
called a cast iron?
00:34:56.16\00:34:57.53
It's a cast iron,
It's a cast iron skillet.
00:34:57.56\00:34:59.73
And how long have
you had that last,
00:34:59.76\00:35:01.26
I mean, it can
last for a long time.'
00:35:01.30\00:35:03.47
It lasts forever.
It does last forever.
00:35:03.50\00:35:05.67
Hold up one minute, I
mean, I can't chew gum
00:35:07.14\00:35:09.14
and talk at the same time.
00:35:09.17\00:35:10.74
So let me go ahead and
I'm gonna put that over here
00:35:10.77\00:35:13.17
'cause I'm gonna
saute those onions.
00:35:13.21\00:35:14.54
You got all those
onions ready for me?
00:35:14.58\00:35:15.91
They're ready to go, baby. Okay.
00:35:15.94\00:35:17.28
So we're gonna saute
the onions also as well.
00:35:17.31\00:35:19.08
This is so easy and simple.
00:35:19.11\00:35:20.72
I usually wait for
it to get kind of hot
00:35:20.75\00:35:22.15
and it's just about there now.
00:35:22.18\00:35:23.52
Okay.
00:35:23.55\00:35:24.92
And then I'm gonna
just take each one of these,
00:35:24.95\00:35:26.52
I'm going to
just lay it on there.
00:35:26.55\00:35:27.89
Oh, okay.
00:35:27.92\00:35:29.26
Just lay it on.
00:35:29.29\00:35:31.79
Yeah.
00:35:31.83\00:35:33.16
Already been
coated with olive oil.
00:35:33.19\00:35:34.53
Already been
coated with olive oil.
00:35:34.56\00:35:37.53
And also let's move this up.
00:35:37.57\00:35:40.64
And you want to get
those lines like this pan,
00:35:40.67\00:35:42.77
I mean, it's a more attractive
00:35:42.80\00:35:45.17
look to it when
you do it this way.
00:35:45.21\00:35:47.51
And it's also, people will say,
00:35:47.54\00:35:49.34
"Oh, I think I'm
gonna try that zucchini.
00:35:49.38\00:35:50.88
I think I'll try it."
00:35:50.91\00:35:52.31
So I'm gonna do that one first.
00:35:52.35\00:35:53.68
Let's just get
these together first.
00:35:53.72\00:35:55.05
Okay.
00:35:55.08\00:35:56.42
In the meanwhile, we
got this good, we got,
00:35:56.45\00:35:58.82
we're gonna saute those onions.
00:35:58.85\00:36:00.26
Now, Curtis, tell
me some of the things
00:36:00.29\00:36:02.99
that when people are
experiencing celiac disease,
00:36:03.02\00:36:06.39
what kind of things,
00:36:06.43\00:36:07.80
I know you
mentioned a couple of things
00:36:07.83\00:36:09.16
but what kind of things
00:36:09.20\00:36:10.80
happens as they eat
as far as consuming it,
00:36:10.83\00:36:14.60
what goes on?
00:36:14.64\00:36:15.97
Yeah, well, I said before,
this is a autoimmune disorder
00:36:16.00\00:36:20.91
where the immune
system simply attacks
00:36:20.94\00:36:23.04
the lining of the
intestines and with that,
00:36:23.08\00:36:25.58
we have all types of problems.
00:36:25.61\00:36:28.22
It kind of mimics
irritable bowel syndrome.
00:36:28.25\00:36:30.79
Sometimes it's misdiagnosed.
00:36:30.82\00:36:32.69
That's why people have
sometimes symptoms diarrhea,
00:36:32.72\00:36:36.29
you have
bloating, you have fatigue.
00:36:36.32\00:36:39.03
Sometimes people have headaches,
00:36:39.06\00:36:41.30
increased osteoporosis
00:36:41.33\00:36:43.47
and so you may not
realize what's going on,
00:36:43.50\00:36:46.30
you maybe misdiagnosed
00:36:46.33\00:36:48.34
and irritable bowel
syndrome or spastic colon.
00:36:48.37\00:36:51.64
Also a colitis.
00:36:53.17\00:36:54.51
So all of those
things so therefore,
00:36:54.54\00:36:56.14
you need to have,
really have endoscopy
00:36:56.18\00:36:57.51
and have the biopsy taken
00:36:57.55\00:37:00.42
or have antigen test
with about three, two or three
00:37:00.45\00:37:01.78
different types of
antigens blood test
00:37:01.82\00:37:03.92
that can confirm in as well.
00:37:03.95\00:37:05.52
With the other symptoms,
they maybe a celiac disease
00:37:05.55\00:37:08.46
and about 7 to 10
percent of people have it
00:37:08.49\00:37:10.46
and are not even diagnosed.
00:37:10.49\00:37:12.63
That's the issue.
00:37:12.66\00:37:14.00
Well, now that's celiac.
00:37:14.03\00:37:15.40
But then you have people
who, let's say had a biopsy
00:37:15.43\00:37:19.60
or had the blood test,
00:37:19.63\00:37:21.00
and say no, you do
not have celiac disease,
00:37:21.04\00:37:23.30
but when they still eat
gluten, barley, rye and wheat,
00:37:23.34\00:37:27.48
they still have symptoms.
00:37:27.51\00:37:29.38
That's when we call that
non-celiac gluten sensitivity.
00:37:29.41\00:37:35.65
They still have those situations
00:37:35.68\00:37:37.62
and so that's
gonna be up to 6 percent.
00:37:37.65\00:37:40.49
And so really,
there's no real cure,
00:37:40.52\00:37:42.92
it just simply
eliminate gluten from the diet.
00:37:42.96\00:37:46.13
Okay. Okay.
00:37:46.16\00:37:47.50
But you want to make sure
that on the packet, it says,
00:37:47.53\00:37:50.73
certified
gluten-free, they are certified.
00:37:50.77\00:37:53.97
Otherwise, it
can still have gluten
00:37:54.00\00:37:55.84
up to 20 parts per million.
00:37:55.87\00:37:59.07
So sometimes people are
experiencing the bloatiness
00:37:59.11\00:38:01.61
and they think
it might be gluten,
00:38:01.64\00:38:03.21
so would you
recommend they just come off
00:38:03.24\00:38:04.75
of gluten for a little bit?
00:38:04.78\00:38:06.11
Yeah, again,
elimination diet, okay.
00:38:06.15\00:38:08.52
There's a whole list of,
00:38:08.55\00:38:10.12
you know,
people think of gluten,
00:38:10.15\00:38:11.49
oh, okay, no more
wheat, bread, crackers,
00:38:11.52\00:38:14.76
I mean, you're
talking about soy sauce,
00:38:14.79\00:38:16.12
there's a whole list of things
00:38:16.16\00:38:17.49
that people
probably don't even know
00:38:17.53\00:38:20.06
or consider there's
glutens in our product.
00:38:20.10\00:38:23.20
There's a whole list.
00:38:23.23\00:38:24.63
But again, just do a
research or Google search
00:38:24.67\00:38:27.17
and look at the gluten
and you'll be surprised
00:38:27.20\00:38:29.10
how many foods or
ingredients have gluten in it.
00:38:29.14\00:38:32.61
It's more than just a bread.
It's more than just a bread.
00:38:32.64\00:38:34.08
I mean, that's
just a bottom line.
00:38:34.11\00:38:35.74
So well, just you know,
00:38:35.78\00:38:38.55
make sure that you
eliminate your diet of gluten
00:38:38.58\00:38:40.48
and then you see
how your symptoms supply
00:38:40.52\00:38:42.42
and then you can
determine whether or not
00:38:42.45\00:38:44.39
it could be
intolerance to a gluten.
00:38:44.42\00:38:48.06
You know, the thing
is that you can try it
00:38:48.09\00:38:50.93
and you know, if you have
not, been diagnosed with it,
00:38:50.96\00:38:54.20
I've been hearing,
00:38:54.23\00:38:55.56
you know, a lot
of, quite a few people
00:38:55.60\00:38:57.03
that have said that they do
00:38:57.07\00:38:58.87
think that they are
having an issue with it.
00:38:58.90\00:39:00.54
So then just
trying a little bit of it,
00:39:00.57\00:39:02.07
taking, going
off of it and then,
00:39:02.10\00:39:04.64
you know, try to go
back one thing at a time.
00:39:04.67\00:39:06.27
Right, right.
00:39:06.31\00:39:07.64
And see what's going on. Okay.
00:39:07.68\00:39:09.01
And the main thing to
that, if you do have it
00:39:09.04\00:39:11.28
and if it is
left unchecked, folks,
00:39:11.31\00:39:14.95
this could lead to cancer.
00:39:14.98\00:39:17.32
The pharynx, esophageal cancer,
00:39:17.35\00:39:19.85
cancer in the
intestines, lymphoma,
00:39:19.89\00:39:22.52
I mean, we're talking
about if left unchecked.
00:39:22.56\00:39:24.69
Vitamin, mineral deficiency
00:39:27.93\00:39:29.63
because the body is not
absorbing these nutrients
00:39:29.66\00:39:32.70
and then you go
into what we call
00:39:32.73\00:39:35.14
intestinal permeability
00:39:35.17\00:39:36.57
or better known as
simply leaky gut syndrome.
00:39:36.60\00:39:41.71
We have another issue with that.
00:39:41.74\00:39:43.65
It's all together different
issue as well so again,
00:39:43.68\00:39:46.25
if you have some
of those symptoms,
00:39:46.28\00:39:47.98
I'll be mindful to
minimal to have a blood test
00:39:48.02\00:39:51.92
with couple of antigens
00:39:51.95\00:39:54.22
and but the gold
standard is the endoscopy
00:39:54.26\00:39:56.29
where you have the
biopsy of the duodenum,
00:39:56.32\00:39:58.99
the first portion
of small intestine
00:39:59.03\00:40:00.76
to confirm it either way.
00:40:00.80\00:40:02.26
Yeah, yeah.
00:40:02.30\00:40:03.63
Well, you can see that we're
moving along here with that.
00:40:03.67\00:40:05.97
And you'll how it's
actually getting that,
00:40:06.00\00:40:07.74
to me I think it's more
of an attractive look to it
00:40:07.77\00:40:10.14
when it has those
lines and stuff in it.
00:40:10.17\00:40:11.94
Yeah. You know.
00:40:11.97\00:40:13.31
It's very, very easy to
fix. Not a problem whatsoever.
00:40:13.34\00:40:16.61
And like, you know I have a
little bit of the olive oil.
00:40:16.64\00:40:18.51
Is it too hot, baby?
00:40:18.55\00:40:19.88
No. Oh.
00:40:19.91\00:40:21.25
Use that olive
oil pressing on that.
00:40:21.28\00:40:22.62
Oh, you just
need, too. Oh, okay.
00:40:22.65\00:40:23.99
And that puts
it back over there.
00:40:24.02\00:40:25.35
It'll calm that down.
00:40:25.39\00:40:26.72
And I will go ahead and
turn it down a little bit.
00:40:26.76\00:40:28.09
Yeah. I don't want it too high.
00:40:28.12\00:40:29.56
I don't want you
calling fire department.
00:40:29.59\00:40:30.93
Okay.
00:40:34.20\00:40:35.53
Okay. This is good.
00:40:35.56\00:40:36.90
And we'll saute, now
sometimes what I'll do
00:40:36.93\00:40:38.57
is I'll saute this
00:40:38.60\00:40:39.93
and saute the
onions as well on here.
00:40:39.97\00:40:42.40
But we don't have
the time for all that.
00:40:42.44\00:40:44.61
So but you get
those, just stove it,
00:40:44.64\00:40:46.84
how nice it
looks, very attractive.
00:40:46.88\00:40:49.54
It's a nice eye
appeal, yeah, with the lines.
00:40:49.58\00:40:51.55
And all you need a little bit,
00:40:51.58\00:40:53.42
just a little bit of--
00:40:53.45\00:40:54.78
You see where it's right there,
00:40:54.82\00:40:56.15
or you don't
want just to do this.
00:40:56.18\00:40:57.52
Can you do that--
No, just coat the--
00:40:57.55\00:40:58.89
Then you put it back over there.
00:40:58.92\00:41:00.26
Just keep it coated.
00:41:00.29\00:41:01.62
You have to keep it
coated periodically.
00:41:01.66\00:41:02.99
Yes. Okay.
00:41:03.02\00:41:04.36
All right. So we
got that finishing off.
00:41:04.39\00:41:05.73
I'm gonna just, I'm gonna
stop with these right here.
00:41:05.76\00:41:07.10
Give you a chance
at the end of the show
00:41:07.13\00:41:08.46
to see the end of that.
00:41:08.50\00:41:09.83
Meanwhile, I'm over
here sauteing the onions,
00:41:09.86\00:41:11.20
getting the onions ready
'cause they're gonna be a part
00:41:11.23\00:41:13.07
of this dish as well.
00:41:13.10\00:41:14.44
Okay. Okay.
00:41:14.47\00:41:15.80
Now, so after the
onions, you're gonna
00:41:15.84\00:41:17.61
put the onions on top of the--
00:41:17.64\00:41:19.01
The onions are gonna
on top at the end of it.
00:41:19.04\00:41:21.04
Okay, then we'll see at
the end of the show as well.
00:41:21.08\00:41:23.31
And so we're actually are gonna
move into that last recipe.
00:41:23.35\00:41:26.11
Okay. All right.
00:41:26.15\00:41:27.48
And then we're gonna
move into last recipe
00:41:27.52\00:41:28.85
which is actually summer,
fresh summer fruit kabobs.
00:41:28.88\00:41:32.45
It calls for...
00:41:32.49\00:41:33.99
Okay, now this is a
real easy, quick recipe.
00:41:59.88\00:42:01.65
It's a kabob.
00:42:01.68\00:42:03.02
I love it, I love it, I love it.
00:42:03.05\00:42:04.39
Free kabob.
00:42:04.42\00:42:05.75
So what you're gonna
do is you're gonna start
00:42:05.79\00:42:07.12
on those pineapples over there
00:42:07.16\00:42:08.49
and I'm gonna
start 'cause we actually
00:42:08.52\00:42:09.86
gonna do all these
things in chunks, okay.
00:42:09.89\00:42:11.23
Pineapples in chunks.
00:42:11.26\00:42:12.59
We're gonna make chunks because
this is no cooking one here.
00:42:12.63\00:42:15.26
Okay. You know what I'm saying.
00:42:15.30\00:42:16.63
So we're gonna get that...
00:42:16.67\00:42:18.00
Now, no gluten in this, right?
00:42:18.03\00:42:19.37
No gluten in this. Okay.
00:42:19.40\00:42:21.27
We got you.
00:42:21.30\00:42:23.00
And you're gonna,
these are gonna be chunks
00:42:23.04\00:42:24.37
'cause they're gonna go
on top of the shish kabobs.
00:42:24.41\00:42:26.01
So you want to...
00:42:26.04\00:42:27.38
Okay. Okay.
00:42:27.41\00:42:30.58
Okay.
00:42:30.61\00:42:32.85
And let's see.
00:42:32.88\00:42:36.65
I think I did.
00:42:36.69\00:42:38.72
How bigger chunks?
00:42:38.75\00:42:41.42
Uh, it's got to
able to go on a stick.
00:42:41.46\00:42:44.33
Okay.
00:42:44.36\00:42:47.03
Are these too big, honey?
00:42:47.06\00:42:49.16
Yeah, baby. Cut that in half.
00:42:49.20\00:42:51.10
There you go. Cut in half.
00:42:51.13\00:42:52.53
Okay. Okay.
00:42:52.57\00:42:55.04
There you go.
00:42:55.07\00:42:57.07
Now this is
gluten-free, correct?
00:42:57.11\00:42:59.94
Yup. I'm just checking.
00:42:59.97\00:43:01.31
Gluten-free.
00:43:01.34\00:43:02.68
'Cause nowadays you never know.
00:43:02.71\00:43:04.61
That's funny how they got us...
00:43:04.65\00:43:05.98
You should have taken a picture
of that gluten-free water.
00:43:06.01\00:43:07.52
I should have.
00:43:07.55\00:43:08.88
Yeah. You should have.
00:43:08.92\00:43:10.25
Probably do it again though.
00:43:10.29\00:43:11.62
And we're gonna
just put them in there.
00:43:11.65\00:43:12.99
Okay.
00:43:13.02\00:43:14.36
I think that's enough
'cause we're gonna have
00:43:14.39\00:43:15.72
quite a bit
there already as it is.
00:43:15.76\00:43:17.09
So I'm gonna put this away.
00:43:17.13\00:43:18.46
And hold that.
00:43:18.49\00:43:20.16
Let's put this
over here on this side.
00:43:20.20\00:43:21.53
Oh, okay.
00:43:21.56\00:43:22.90
Here we go. Okay.
00:43:22.93\00:43:24.27
There's a, okay.
00:43:24.30\00:43:25.63
Got those things...
00:43:25.67\00:43:27.00
That, that's just
a core in that one.
00:43:27.04\00:43:28.37
We already got the
grapes ready to go.
00:43:28.40\00:43:29.74
And the strawberries are
gonna be the last thing on here
00:43:29.77\00:43:31.11
so we're not gonna
worry about the strawberry.
00:43:31.14\00:43:32.47
So what we're gonna do
is we're gonna begin kiwi.
00:43:32.51\00:43:34.91
Oh. Don't forget the kiwi.
00:43:34.94\00:43:36.88
Now we have to cut the two ends.
00:43:36.91\00:43:40.02
And then...
00:43:43.39\00:43:44.72
I have a shorter knife there.
00:43:44.75\00:43:46.25
This will work, honey.
00:43:46.29\00:43:47.72
And I'm just gonna take
and take the skin off of it.
00:43:47.76\00:43:49.92
And I know it's a
lot easier way to do this
00:43:49.96\00:43:52.09
but we are just
gonna do this right now.
00:43:52.13\00:43:54.00
Take the skin off,
why don't we do this.
00:43:54.03\00:43:55.83
You know what, get your things
00:43:55.86\00:43:57.20
you can take rest of take
this, go ahead and make that.
00:43:57.23\00:43:58.57
I'll do the kiwi
00:43:58.60\00:43:59.93
'cause we're only
gonna do a few of them.
00:43:59.97\00:44:01.30
All right. All right.
00:44:01.34\00:44:02.67
What you're gonna put
together is you're gonna put
00:44:02.70\00:44:04.04
the canola oil together,
00:44:04.07\00:44:05.41
along with that maple syrup
00:44:05.44\00:44:06.78
in that container
right there in front of you.
00:44:06.81\00:44:08.14
This one?
00:44:08.18\00:44:09.51
You can take that one. Okay.
00:44:09.54\00:44:10.88
'Cause that one's
gonna go over top of it.
00:44:10.91\00:44:12.25
Now that it needs here
because it is a summer time
00:44:12.28\00:44:13.62
and so because of that
00:44:13.65\00:44:14.98
you're not gonna have to
really worry about it that much.
00:44:15.02\00:44:16.35
Oh, this is gonna be
what we're going to base?
00:44:16.38\00:44:17.72
You're gonna base it.
00:44:17.75\00:44:19.09
That's right. That's right.
00:44:19.12\00:44:20.46
Okay, canola oil, what's this?
00:44:20.49\00:44:21.82
Maple syrup. And maple syrup.
00:44:21.86\00:44:23.19
Okay. Okay.
00:44:23.22\00:44:24.56
And I'm gonna whisk.
00:44:24.59\00:44:26.16
Whisk it, whisk it.
00:44:26.19\00:44:28.56
Okay.
00:44:28.60\00:44:30.27
And we're only gonna do a
few kabobs on this show here
00:44:30.30\00:44:32.30
so they at least get
to see what it looks like.
00:44:32.33\00:44:34.54
Okay.
00:44:34.57\00:44:35.90
But they do what we're saying
00:44:35.94\00:44:37.27
as far as putting
off stuff together.
00:44:37.31\00:44:39.14
Then you'll have a
nice amount of kabobs
00:44:39.17\00:44:42.31
which you'll have to put in.
00:44:42.34\00:44:44.45
We will do
another program on gluten.
00:44:44.48\00:44:47.62
Update, the Gluten
For Punishment, part 2.
00:44:47.65\00:44:50.92
Maybe so.
00:44:50.95\00:44:52.32
That's went over ten years ago.
00:44:52.35\00:44:53.79
Maybe we'll do in
the Abundant Living.
00:44:53.82\00:44:55.92
Yeah. Series.
00:44:55.96\00:44:57.29
How about that?
00:44:57.33\00:44:58.66
'Cause seem like
it's not going away.
00:44:58.69\00:45:00.26
No, it's not. No, it's not.
00:45:00.30\00:45:01.83
Okay, well, let's just go ahead
and I'll start threading that
00:45:01.86\00:45:03.43
'cause I don't
want to run out of time
00:45:03.47\00:45:04.80
and what's gonna happen.
00:45:04.83\00:45:06.17
Okay, we got about six minutes.
00:45:06.20\00:45:08.40
Okay now so...
00:45:08.44\00:45:09.77
So what we're doing,
what we're gonna do is,
00:45:09.80\00:45:11.14
is we're gonna get,
00:45:11.17\00:45:12.51
you got your three
kabob sticks right there.
00:45:12.54\00:45:13.98
Okay. I got my three.
00:45:14.01\00:45:15.98
And what we're gonna do is
00:45:16.01\00:45:17.71
we're gonna
actually start putting them
00:45:17.75\00:45:19.75
whatever your combinations are.
00:45:19.78\00:45:21.18
Now the last one
we're gonna do is,
00:45:21.22\00:45:23.82
to tell you our strawberry.
00:45:23.85\00:45:25.19
Not sure we take
off the stems of the...
00:45:25.22\00:45:26.96
I want all that to
stay on for decoration.
00:45:26.99\00:45:29.59
Oh, so we're
eating the stems, oh...
00:45:29.62\00:45:30.96
No, when they are ready to
eat they take it off, honey.
00:45:30.99\00:45:32.89
That's just the decoration.
00:45:32.93\00:45:34.50
Okay, that'll be fine.
00:45:34.53\00:45:35.86
Yup. Okay.
00:45:35.90\00:45:37.23
So. Okay.
00:45:37.27\00:45:38.60
This is what we're
gonna be working with this,
00:45:38.63\00:45:40.50
these group of fruits.
00:45:40.54\00:45:41.87
This is the group.
00:45:41.90\00:45:43.24
That's it, right
there. This is the group.
00:45:43.27\00:45:44.61
You give me this
and you can give me
00:45:44.64\00:45:45.97
that pineapple right there.
00:45:46.01\00:45:47.34
Oh, okay.
00:45:47.38\00:45:48.71
Put on there. I'll
just put that away.
00:45:48.74\00:45:50.08
All right.
00:45:50.11\00:45:51.45
Okay.
00:45:51.48\00:45:52.81
Now it's time to...
00:45:52.85\00:45:54.18
Okay, you can give me that knife
00:45:54.22\00:45:55.55
there too and those dishes,
00:45:55.58\00:45:56.92
just kind of clear
it up right over there.
00:45:56.95\00:45:58.29
Oh, just clear it
up. Okay, let me--
00:45:58.32\00:45:59.65
That's gonna be our
sauce. It goes on top.
00:45:59.69\00:46:01.92
Okay.
00:46:01.96\00:46:03.49
I'm gonna take this off.
00:46:03.53\00:46:04.86
Okay.
00:46:04.89\00:46:08.60
All that, put that away
00:46:08.63\00:46:10.23
'cause now it's time...
00:46:10.27\00:46:11.70
for the threading.
00:46:14.77\00:46:16.10
Okay. Time for the threading.
00:46:16.14\00:46:17.47
Time for the threading.
00:46:17.51\00:46:18.84
Okay.
00:46:18.87\00:46:20.21
And so basically you can
do whatever you want to do.
00:46:20.24\00:46:21.58
I'm gonna put a
pineapple on first.
00:46:21.61\00:46:23.21
Now, so I'm gonna
do something different.
00:46:23.24\00:46:24.58
So...
00:46:24.61\00:46:25.95
I'm gonna put a peach.
00:46:25.98\00:46:28.05
Peach first and then a...
00:46:28.08\00:46:31.29
I'm gonna do kiwi.
00:46:31.32\00:46:32.65
Pineapple.
00:46:32.69\00:46:34.02
You do it long
ways like that. Yeah.
00:46:34.06\00:46:36.52
Long ways.
00:46:36.56\00:46:38.06
Grape.
00:46:38.09\00:46:39.43
I'll do a grape.
00:46:39.46\00:46:40.80
So we got this
thing down packed about
00:46:40.83\00:46:42.63
as far as what
goes on with the gluten.
00:46:42.66\00:46:48.80
Yeah, a lot of people simply
are under diagnosed, Honey,
00:46:48.84\00:46:53.51
and don't even know it.
00:46:53.54\00:46:55.58
And so they're gonna have some
repercussions down the line.
00:46:55.61\00:46:59.08
So if you have those symptoms...
00:46:59.11\00:47:02.05
I'll put another grape on
it and I'm gonna top mine off
00:47:02.08\00:47:04.15
as I'm listening to you.
00:47:04.19\00:47:05.82
I'm gonna top it
off with a strawberry.
00:47:05.85\00:47:07.52
Okay.
00:47:07.56\00:47:09.49
And then we're going
to, oh, you always do
00:47:09.52\00:47:13.90
each fruit at least twice.
00:47:13.93\00:47:15.26
Is that the key or? You can.
00:47:15.30\00:47:16.63
Yeah. So let's see now.
00:47:16.67\00:47:21.04
I have to go on order there? No.
00:47:21.07\00:47:23.04
You can actually do any kind
of combination you want to do.
00:47:23.07\00:47:25.07
It depends on, you know,
where you want to go with that.
00:47:25.11\00:47:27.21
We just know that the strawberry
00:47:27.24\00:47:28.58
is gonna be the last
thing on here, I bet.
00:47:28.61\00:47:29.94
Oh, okay.
00:47:29.98\00:47:31.31
And this is so good.
00:47:31.35\00:47:32.68
You see now I got mixed up.
00:47:32.71\00:47:34.05
I think you got quite,
00:47:34.08\00:47:35.42
why should you go
ahead on and do...
00:47:35.45\00:47:36.79
No. Wait a minute.
00:47:36.82\00:47:38.15
I want the kiwi and
then the strawberry.
00:47:38.19\00:47:43.36
No, no.
00:47:43.39\00:47:44.73
The strawberry
is at the end, baby.
00:47:44.76\00:47:46.09
It will be.
00:47:46.13\00:47:47.53
No I want, but you
only have six strawberries
00:47:47.56\00:47:49.73
in this and
there's only six sticks.
00:47:49.76\00:47:51.10
That's why I said to
do the strawberry last.
00:47:51.13\00:47:52.47
Oh.
00:47:52.50\00:47:53.84
Strawberry is the last one.
00:47:53.87\00:47:55.20
Okay. Okay.
00:47:55.24\00:47:56.57
So take that, okay,
you already did it now so.
00:47:56.60\00:47:59.67
I already put a hole in it.
00:47:59.71\00:48:01.04
Yeah, you did. Okay.
00:48:01.08\00:48:02.41
I'm sorry. All right.
00:48:02.44\00:48:03.78
Please forgive me. Okay.
00:48:03.81\00:48:05.98
Okay. Let's do
some more of that.
00:48:06.01\00:48:07.78
So we got what?
00:48:07.82\00:48:09.48
Three sticks and
three strawberries.
00:48:09.52\00:48:10.92
That's why I said well...
00:48:10.95\00:48:13.02
Oh, you got, okay, so...
00:48:13.05\00:48:15.09
One stick won't
have a strawberry.
00:48:15.12\00:48:16.99
Okay. That would be mine.
00:48:17.03\00:48:18.53
So already I messed up.
00:48:18.56\00:48:20.96
All right. Okay.
00:48:21.00\00:48:23.03
So kiwi. We do one more.
00:48:23.06\00:48:25.37
And peach.
00:48:25.40\00:48:27.20
And...
00:48:27.24\00:48:29.00
I'll start with
the grapes on this one.
00:48:29.04\00:48:31.61
Let me do double grapes.
00:48:31.64\00:48:33.04
Double grapes and now the kiwi.
00:48:33.07\00:48:36.81
Kiwi.
00:48:36.85\00:48:38.78
And then we'll
have another pineapple.
00:48:38.81\00:48:43.89
Pineapple. And you do your's.
00:48:43.92\00:48:45.35
Move it down a
little, babe, move your,
00:48:45.39\00:48:47.16
move it down so you can...
00:48:47.19\00:48:48.52
Yeah. There you go.
00:48:48.56\00:48:49.99
I mean, we're
running. All right.
00:48:50.03\00:48:51.36
How are they looking?
Looking pretty good, baby.
00:48:51.39\00:48:52.73
Okay. Okay.
00:48:52.76\00:48:54.10
I'll do my last one.
00:48:54.13\00:48:56.10
I want to start with a...
00:48:56.13\00:48:58.63
let's see peach.
00:48:58.67\00:49:00.37
So we have thoroughly
covered that gluten issue.
00:49:00.40\00:49:03.20
Yes, we have.
00:49:03.24\00:49:04.57
Talking about gluten
00:49:04.61\00:49:05.94
and you can still have
other things you can eat,
00:49:05.97\00:49:09.51
still have your tummy full.
00:49:09.54\00:49:11.78
Now, look out all the
gluten things out in the market.
00:49:11.81\00:49:13.92
Someone asked me
about making a gluten bread.
00:49:13.95\00:49:19.45
You know, making my
own bread and stuff.
00:49:19.49\00:49:21.52
I'm not interested. I'm
not interested in doing.
00:49:21.56\00:49:23.39
There's so much
work, I'm not doing it.
00:49:23.43\00:49:27.06
I don't want to do all that.
00:49:27.10\00:49:28.43
Don't have time for all of that.
00:49:28.46\00:49:29.80
Yeah, okay.
00:49:29.83\00:49:31.17
Okay, so as we got
this one sitting up here,
00:49:31.20\00:49:32.53
we can kind of different,
00:49:32.57\00:49:33.90
we'll just put some grapes on it
00:49:33.94\00:49:35.27
to the top, how about that?
00:49:35.30\00:49:36.87
I'll put a grape on here.
00:49:36.91\00:49:38.94
And see here.
00:49:38.97\00:49:40.31
This kiwi came off.
00:49:40.34\00:49:42.81
Let's put it.
00:49:42.84\00:49:44.18
There you go. Okay.
00:49:44.21\00:49:45.55
Oh, the kiwi came off.
00:49:45.58\00:49:46.92
So let's move
this down. All right.
00:49:46.95\00:49:48.28
So you can have fun with this
00:49:48.32\00:49:49.65
and you can have your
children do it with you,
00:49:49.68\00:49:51.02
they will love that.
00:49:51.05\00:49:52.39
And it has a
little sauce that goes on,
00:49:52.42\00:49:53.76
like I said
before, you don't have
00:49:53.79\00:49:55.12
to have the sauce on it
00:49:55.16\00:49:56.49
because, you know,
it's already sweet.
00:49:56.52\00:49:57.86
I usually like to make something
00:49:57.89\00:49:59.23
in summertime as well,
00:49:59.26\00:50:00.60
but it makes a very,
very attractive dish.
00:50:00.63\00:50:02.46
It's very, very good.
00:50:02.50\00:50:04.17
I'll put in the
refrigerator and get it cool
00:50:04.20\00:50:06.33
and afterwards we
have the whole meal,
00:50:06.37\00:50:07.70
then that's gonna be dessert.
00:50:07.74\00:50:09.07
We actually have
that as a dessert.
00:50:09.10\00:50:10.44
Now, anything
you can put over that
00:50:10.47\00:50:11.81
like a sauce or something you...
00:50:11.84\00:50:13.17
That's what why we did.
00:50:13.21\00:50:14.54
We already made the sauce
up, that's the maple and--
00:50:14.58\00:50:16.34
You do it after...
00:50:16.38\00:50:17.71
That goes-- that
actually based it on there
00:50:17.75\00:50:19.85
before you put
it in a refrigerator
00:50:19.88\00:50:21.38
and make it cool.
00:50:21.42\00:50:22.75
And then also at the
end, you gonna sprinkle on
00:50:22.78\00:50:24.82
and we have peppermint
leaves, it's gonna go top of it.
00:50:24.85\00:50:27.46
They have that nice coolness
00:50:27.49\00:50:28.82
that goes along
with there as well.
00:50:28.86\00:50:30.46
So we've talked a
lot on this program about
00:50:30.49\00:50:32.39
what's going on as far as
the gluten is concerned and--
00:50:32.43\00:50:35.03
There's a lot of
products out there,
00:50:35.06\00:50:36.40
lot of companies are--
00:50:36.43\00:50:38.23
I'm not gonna
mention any names though
00:50:38.27\00:50:39.60
but there are lot
of companies out there,
00:50:39.63\00:50:41.64
certain company to
Cubex Brew Foundation
00:50:41.67\00:50:44.84
has a lot of the
information about that
00:50:44.87\00:50:46.54
and lot of brands out
there that are trusted
00:50:46.57\00:50:49.88
as far as dealing
with the gluten as well so.
00:50:49.91\00:50:52.65
But you want to make
sure that there are certified
00:50:52.68\00:50:55.08
with the CL
food circle around it
00:50:55.12\00:50:57.05
or some type of
gluten foundation association
00:50:57.09\00:51:00.82
was sponsored by
certain situations
00:51:00.86\00:51:04.19
or associations
with celiac disease.
00:51:04.23\00:51:06.33
And once again
we want to make sure
00:51:06.36\00:51:07.70
that you've been checked
00:51:07.73\00:51:09.06
to make sure that you
do have that rather than,
00:51:09.10\00:51:10.53
you know, lot of
people are saying,
00:51:10.57\00:51:11.93
I'm gluten-free or I'm celiac,
00:51:11.97\00:51:13.84
I got celiac disease.
00:51:13.87\00:51:15.20
You know, I just think
I'll do, I'm not really sure,
00:51:15.24\00:51:17.64
but you want to
go and do the check
00:51:17.67\00:51:19.17
before you do anything else.
00:51:19.21\00:51:21.14
The whole area of
the gluten-free out there
00:51:21.18\00:51:24.38
is a special
places in the supermarket,
00:51:24.41\00:51:26.85
very expensive side,
00:51:26.88\00:51:28.22
I mean, I've seen bread
that's made with corn or spelt
00:51:28.25\00:51:31.89
and it's actually
very, very high too,
00:51:31.92\00:51:33.25
so just watch what's going
on, but make sure you're okay.
00:51:33.29\00:51:35.29
Yeah.
00:51:35.32\00:51:36.66
So if you're interested
in my wife's cookbooks.
00:51:36.69\00:51:39.09
I think we have
a roll at this time
00:51:39.13\00:51:40.46
and after that we'll come back
00:51:40.50\00:51:41.83
and show you the
finished products,
00:51:41.86\00:51:43.20
so stay by.
00:51:43.23\00:51:44.87
If you would like to contact
the Eakin's to find out more
00:51:48.04\00:51:50.61
about their ministry
00:51:50.64\00:51:51.97
or if you'd like to
invite Curtis and Paula
00:51:52.01\00:51:54.08
to present their
seminars in your area,
00:51:54.11\00:51:56.48
then you can contact them
00:51:56.51\00:51:57.88
at Abundant Living, PO Box 2873,
00:51:57.91\00:52:01.58
Huntsville, Alabama 35804.
00:52:01.62\00:52:04.95
That's Abundant Living,
PO Box 2873, Huntsville,
00:52:04.99\00:52:09.62
Alabama 35804.
00:52:09.66\00:52:12.56
You can call 256-859-1982.
00:52:12.59\00:52:16.80
That's 256-859-1982.
00:52:16.83\00:52:21.00
You may also
order their products
00:52:21.04\00:52:22.74
or get their recipes
online at abundantlivingtv.org.
00:52:22.77\00:52:27.51
That's abundantlivingtv.org.
00:52:27.54\00:52:33.82