I want to spend my life
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Mending broken people
00:00:07.67\00:00:12.57
I want to spend my life
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Removing pain
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Lord, let my words
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Heal a heart that hurts
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I want to spend my life
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Mending broken people
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I want to spend my life
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Mending broken people
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Hi, welcome to 3ABN
Today, another cooking program.
00:01:06.56\00:01:10.80
And I have my wife with me,
00:01:10.87\00:01:12.33
she'll be helping me out
with these cooking shows,
00:01:12.37\00:01:14.24
is that correct?
00:01:14.27\00:01:15.60
Yup, and my name is Paula.
Paula, and my name is Curtis.
00:01:15.64\00:01:17.51
And you know why I said that?
00:01:17.54\00:01:18.87
Why?
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Because for a long time,
00:01:20.31\00:01:21.64
you know, we've
been on 3ABN for a while,
00:01:21.68\00:01:23.21
and for long time you
kept calling me honey.
00:01:23.24\00:01:24.98
Oh, yes.
00:01:25.01\00:01:26.35
And so somebody
called me on a phone one day
00:01:26.38\00:01:27.72
and they said,
"Is your name honey?"
00:01:27.75\00:01:30.49
And I said, "That's
what Curtis calls me."
00:01:30.52\00:01:32.22
And he said,
"What's your real name?"
00:01:32.25\00:01:33.59
And I said, "Paula. But
can call me Paula honey."
00:01:33.66\00:01:35.36
Okay, yeah.
00:01:35.39\00:01:36.73
You know, she
could have probably
00:01:36.76\00:01:38.09
just read the name on apron.
00:01:38.13\00:01:39.46
You know, at that time
when we were first coming,
00:01:39.49\00:01:40.83
we didn't have our names on it.
00:01:40.90\00:01:42.23
We just had the Health
Seminars written on them.
00:01:42.26\00:01:44.47
And so it wasn't
until, you know, once we got,
00:01:44.50\00:01:46.17
we did the aprons
again, I said, "Well,
00:01:46.20\00:01:47.57
may be its best to go
ahead and put our names on it."
00:01:47.64\00:01:49.17
Although, I remember one time,
I actually had your apron on.
00:01:49.20\00:01:52.34
And I had yours.
00:01:52.37\00:01:53.71
That's right. And
nobody said anything to us.
00:01:53.78\00:01:55.11
Not even the camera
crew. Nobody said anything.
00:01:55.14\00:01:56.54
Maybe they
thought it was planned.
00:01:56.58\00:01:58.05
The whole time that
you know, they kept saying,
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I guess it was odd...
00:01:59.45\00:02:00.82
The whole program.
00:02:00.85\00:02:02.18
His name is Paula,
her name is Curtis,
00:02:02.22\00:02:03.55
what's that all about?
Yeah, we didn't catch it.
00:02:03.59\00:02:04.92
After the program was
over, took off our apron,
00:02:04.95\00:02:06.29
wait a minute, I
got yours, you got mine.
00:02:06.32\00:02:07.96
So anyway, we got ours own.
00:02:07.99\00:02:09.66
And, so we have another program.
00:02:09.69\00:02:12.16
You know, we've been
doing lot of traveling again,
00:02:12.19\00:02:14.33
as South Central Conference
helped me to be director.
00:02:14.36\00:02:17.07
And that's
covering a lot of states,
00:02:17.10\00:02:19.03
Kentucky, Tennessee,
Alabama, and Mississippi
00:02:19.07\00:02:21.04
in north west part of Florida.
00:02:21.07\00:02:22.54
So we travel quite a
bit, in that territory,
00:02:22.57\00:02:25.51
the most challenging
territory in the south
00:02:25.54\00:02:27.94
or in United
States, I should say, but...
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And why would you say that?
00:02:29.78\00:02:31.11
Well, I guess for one thing,
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we have three belt, we
call it the three belts.
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We have the diabetes belt
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that runs by through
South Central Conference.
00:02:36.79\00:02:39.09
And so, Alabama is
the number one state
00:02:39.12\00:02:41.09
with the highest
rate of diabetes.
00:02:41.12\00:02:43.19
Alabama was number one. Okay.
00:02:43.22\00:02:44.66
Mississippi is number two.
00:02:44.69\00:02:46.43
And so, another state,
Tennessee is up there as well.
00:02:46.46\00:02:49.56
And so, we have
the diabetes belt.
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We have the
obesity belt, all right.
00:02:51.00\00:02:54.07
And Mississippi is
the most obese state,
00:02:54.14\00:02:56.94
nine years running.
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The Alabama,
Tennessee is up in the top five,
00:02:58.57\00:03:00.78
and so we have obesity belt.
00:03:00.81\00:03:03.04
And then we
have the stroke belt.
00:03:03.08\00:03:05.65
And of course, the stroke belt,
you have high blood pressure,
00:03:05.68\00:03:08.32
strokes and
heart attacks as well,
00:03:08.35\00:03:09.85
coronary artery disease and so.
00:03:09.88\00:03:11.99
So those three major belts
00:03:12.02\00:03:14.79
running through
South Central Conference,
00:03:14.82\00:03:19.46
and particularly
African-American population.
00:03:19.49\00:03:21.30
So we have the
highest rate in a nation
00:03:21.33\00:03:23.60
in those three categories.
00:03:23.67\00:03:25.00
So, but we have a lot of good,
00:03:25.03\00:03:27.14
wonderful health
directors in the local church
00:03:27.17\00:03:29.30
through out our conference
to helps and assist us as well,
00:03:29.34\00:03:32.14
so we're very grateful for that.
00:03:32.17\00:03:33.68
And you know, the
whole thing with of course,
00:03:33.71\00:03:35.51
our ministry on 3ABN,
00:03:35.54\00:03:37.28
as well as all the
traveling that we actually do,
00:03:37.35\00:03:39.21
is all about
trying to help people,
00:03:39.25\00:03:41.32
to look at their lifestyle,
00:03:41.35\00:03:42.68
to make the appropriate changes.
00:03:42.72\00:03:44.09
Lot of people meet us
00:03:44.12\00:03:45.45
with different
diseases going on.
00:03:45.49\00:03:46.82
And so our goal is
basically, we go in,
00:03:46.86\00:03:49.09
we talk about our
major killer disease,
00:03:49.12\00:03:50.63
that we do on 3ABN
Abundant Living show,
00:03:50.66\00:03:52.89
and the Today's day show.
00:03:52.93\00:03:54.30
And then once we finish
talking about that disease,
00:03:54.33\00:03:57.60
we always say,
"Oh, taste and see
00:03:57.63\00:03:59.27
that the Lord is good,
" because this one thing,
00:03:59.30\00:04:00.84
you can tell an individual
what they should be doing...
00:04:00.87\00:04:02.74
Right.
00:04:02.77\00:04:04.11
What food they should be eating,
00:04:04.14\00:04:05.47
lifestyle they
should be going through.
00:04:05.51\00:04:07.18
But when it comes to food,
00:04:07.21\00:04:08.54
and you're trying to take
away the major super food,
00:04:08.58\00:04:11.15
that's the food the people like.
00:04:11.18\00:04:13.11
When you try to
take that away from them,
00:04:13.15\00:04:14.48
they're not
really happy about that,
00:04:14.52\00:04:16.22
because they're so used to that.
00:04:16.25\00:04:18.05
And so, one of the
things that happens is that,
00:04:18.09\00:04:19.92
we create our foods
00:04:19.95\00:04:21.56
to look like,
act like, smell like,
00:04:21.59\00:04:23.43
taste like those foods
that people are used to,
00:04:23.46\00:04:26.06
but all plant based.
00:04:26.09\00:04:27.90
And we give them, good point,
we give them something better.
00:04:27.93\00:04:30.47
That's right.
00:04:30.50\00:04:31.83
We don't take nothing away
00:04:31.87\00:04:33.20
unless we have
something better in it's place.
00:04:33.23\00:04:35.27
So you can take
things away from people
00:04:35.30\00:04:36.94
but if they don't get nothing
in it's place, they get mad,
00:04:37.01\00:04:40.61
and go back to what
they've been eating before.
00:04:40.68\00:04:42.31
Yeah.
00:04:42.34\00:04:43.68
Well, today's show is
one of those kind of things
00:04:43.75\00:04:45.11
where we actually
going to show them
00:04:45.15\00:04:46.48
some ways of doing some things.
00:04:46.51\00:04:47.95
Mostly, once again, foods
that people are used to eating,
00:04:47.98\00:04:51.62
but in a plant based format.
00:04:51.65\00:04:52.99
Okay. Healthier format.
00:04:53.02\00:04:54.36
And so we eat with our
eyes, and so if it looks good,
00:04:54.39\00:04:57.03
that's the
beginning of it, right?
00:04:57.06\00:04:58.53
Now plant based which
means cholesterol free.
00:04:58.56\00:05:00.93
Cholesterol free, low,
low sodium, low sugars.
00:05:00.96\00:05:05.00
And you know, and I
hate to say the word low,
00:05:05.03\00:05:06.67
we just say low and no, we
don't even say that anymore.
00:05:06.74\00:05:09.24
We just say minimal amount.
00:05:09.27\00:05:10.74
Because when I
hear some person say,
00:05:10.81\00:05:12.14
"Low sugar, and
low fat, and low this,
00:05:12.17\00:05:13.81
" I don't think I want it.
00:05:13.88\00:05:15.21
They think it's low taste.
00:05:15.24\00:05:17.25
Yeah, so, but it's low in sugar,
00:05:17.28\00:05:18.88
and also we use a
lot of the natural sugars
00:05:18.91\00:05:21.75
that God put into
the plant kingdom,
00:05:21.78\00:05:23.89
which is the fruit kingdom.
00:05:23.92\00:05:25.25
And we'll talk about that,
00:05:25.29\00:05:26.62
but let's look at what
we're actually preparing today.
00:05:26.65\00:05:27.99
Okay. Let's do it.
00:05:28.02\00:05:29.36
We're going to start off
00:05:29.39\00:05:30.73
with a strawberry-kiwi
Mock Chicken salad.
00:05:30.76\00:05:33.23
We're also
going to go from there
00:05:36.23\00:05:37.80
to our special
vegetarian meet loaf.
00:05:37.83\00:05:41.47
Okay.
00:05:41.50\00:05:42.84
Very, very good and beautiful.
00:05:42.87\00:05:44.67
We're going to go to of
oven roasted Brussels sprouts.
00:05:44.71\00:05:48.34
Oh, okay. That's
going to be interesting.
00:05:48.38\00:05:50.38
That's going to
be very interesting.
00:05:50.45\00:05:51.78
All right.
00:05:51.81\00:05:54.02
And then we're going to
do a stir fry cauliflower,
00:05:54.05\00:05:57.09
that's really
going to be interesting.
00:05:57.12\00:05:58.45
Oh, okay, two food people's
along, I like those two.
00:05:58.49\00:06:01.59
And then we're going to
end with a Mixed Berry Cobbler.
00:06:01.62\00:06:07.76
And so we're very, very,
very excited about this program,
00:06:07.80\00:06:09.93
we're excited to get going.
00:06:09.96\00:06:11.30
Now let me just
say this upfront.
00:06:11.33\00:06:12.70
Okay.
00:06:12.73\00:06:14.07
People saw the Brussels sprouts,
00:06:14.14\00:06:15.87
they saw the cauliflower.
00:06:15.90\00:06:17.24
Yes, they did.
00:06:17.31\00:06:18.64
And they say, "Those two foods,
00:06:18.67\00:06:20.28
if I don't eat those
foods until second coming.
00:06:20.31\00:06:22.58
I would not be upset."
00:06:22.61\00:06:24.08
I know, I know, I know.
00:06:24.15\00:06:26.48
Well, you know, you
know, you know, you...
00:06:26.51\00:06:28.45
Curtis been on the
show for quite some time
00:06:28.48\00:06:30.29
and you know,
we're kind of known
00:06:30.32\00:06:31.92
for bringing in those
foods that people hate.
00:06:31.95\00:06:33.66
You remember that day we did
the program called Squash It.
00:06:33.69\00:06:35.49
Yeah. Squash it.
00:06:35.52\00:06:36.86
And it was all about
squash, the whole squash family.
00:06:36.93\00:06:39.19
Spaghetti squash,
and all kinds, yes.
00:06:39.23\00:06:40.60
I mean we get a lot
of Spaghetti squash,
00:06:40.63\00:06:41.96
and peanut squash.
00:06:42.00\00:06:43.33
And we made
some fantastic things
00:06:43.37\00:06:44.70
with all the
different kinds of squash.
00:06:44.73\00:06:46.07
People say, "You know what,
00:06:46.10\00:06:47.44
I think I'm going
to try that", you know.
00:06:47.47\00:06:49.20
And then we had
that Pastablities
00:06:49.24\00:06:51.14
when we had to going on,
00:06:51.17\00:06:52.51
"Oh, no carbs, I
am not doing no pasta,
00:06:52.54\00:06:54.28
no bread, no flour," you know.
00:06:54.31\00:06:56.01
And so we came with that
show with the Pastablities
00:06:56.04\00:06:58.18
with all the
different kinds of pastas
00:06:58.21\00:07:00.02
that was out there on a market.
00:07:00.05\00:07:01.45
And, of course,
people do like an apple,
00:07:01.48\00:07:03.39
we had An Apple A Day show
00:07:03.42\00:07:04.75
with all the
apples that was out there.
00:07:04.79\00:07:06.86
And so once again, as I
was preparing to get ready
00:07:06.99\00:07:09.32
for the show,
Curtis, I kept thinking,
00:07:09.36\00:07:10.93
okay, let's pull out
some more of those foods
00:07:10.96\00:07:13.40
that people don't
necessarily care about,
00:07:13.43\00:07:15.96
but if they're
prepared in a right proportion,
00:07:16.00\00:07:19.00
combination,
coloring, they might say,
00:07:19.03\00:07:21.80
"Hmm, I think I'll try that."
00:07:21.84\00:07:23.81
So it's how the
food is prepared.
00:07:23.84\00:07:25.17
Absolutely.
00:07:25.21\00:07:26.54
Right. And how it's season.
00:07:26.57\00:07:27.91
So Brussels
sprouts right off the bat,
00:07:27.94\00:07:29.41
and people say, "Cauliflower,
well, I don't know",
00:07:29.44\00:07:31.95
but this will be an eye
open for a lot of people
00:07:31.98\00:07:35.35
doing Brussels sprouts
and cauliflower in particular,
00:07:35.38\00:07:37.29
if nothing else.
00:07:37.32\00:07:38.65
And these are brand
new recipes also as well.
00:07:38.69\00:07:40.86
Starting off with
the very first one
00:07:40.89\00:07:42.22
that we're actually
going to be doing today.
00:07:42.26\00:07:43.73
And that's that we're
going to a strawberry-kiwi
00:07:43.76\00:07:45.83
chick salad, and
it's absolutely fantastic.
00:07:45.86\00:07:48.23
It calls for:
00:07:48.26\00:07:49.60
Okay.
00:08:07.65\00:08:08.98
Okay. Now, this
is a gorgeous salad.
00:08:09.02\00:08:12.02
Most people when
they think about salad,
00:08:12.05\00:08:13.39
they always think about
just lettuce, and tomatoes,
00:08:13.46\00:08:14.79
and cucumbers.
00:08:14.82\00:08:16.16
Oh, no, no, no, no.
00:08:16.19\00:08:17.53
And drown it with dressing.
00:08:17.56\00:08:18.89
At least taste those,
just sparkles taste buds
00:08:18.93\00:08:20.30
with something a
little bit different.
00:08:20.33\00:08:21.66
If this is
actually a one meal dish
00:08:21.70\00:08:23.03
that you can
actually do because notice now
00:08:23.06\00:08:24.70
I've got my protein
which I'm using my chicken.
00:08:24.73\00:08:27.47
Now let's talk about that,
00:08:27.54\00:08:29.07
for those who may be watching
for the first time, you know,
00:08:29.10\00:08:31.47
I have to remind myself,
because lot of people say,
00:08:31.51\00:08:33.88
"I just saw your
show for the first time."
00:08:33.91\00:08:35.44
Although we've been on
here for nearly 20 years up.
00:08:35.71\00:08:38.41
Now that mock chicken strips,
00:08:38.45\00:08:40.32
let's talk about this
for just a little while.
00:08:40.35\00:08:41.92
It's actually once again
is soy, it's made from soy.
00:08:41.95\00:08:43.99
Okay, soy base. Okay.
00:08:44.02\00:08:45.35
And once again,
00:08:45.39\00:08:46.72
it's actually made into this
mock chicken kind of a strip,
00:08:46.76\00:08:48.62
as you can see it looks
just like chicken pieces.
00:08:48.66\00:08:50.73
Okay. Okay.
00:08:50.76\00:08:52.09
It comes in a
frozen food section
00:08:52.13\00:08:53.50
and in a regular grocery store.
00:08:53.53\00:08:54.86
Frozen food, and in a
regular grocery store.
00:08:54.90\00:08:56.23
Your regular
grocery store, frozen food.
00:08:56.26\00:08:57.60
Okay.
00:08:57.63\00:08:58.97
And I already
have, already salted
00:08:59.00\00:09:00.57
and got it ready for this show,
00:09:00.64\00:09:02.00
because I'm going to
putting it in a salad.
00:09:02.04\00:09:03.41
But now, when it become frozen,
00:09:03.44\00:09:05.34
you have to add seasoning
to it or it just depends...
00:09:05.37\00:09:07.71
Oh, it depends
because this one's actually,
00:09:07.74\00:09:09.31
it was called chicken strips.
00:09:09.34\00:09:10.85
So the chicken strips that came
with like a teriyaki dressing.
00:09:10.88\00:09:12.78
Yes.
00:09:12.81\00:09:14.15
So I kind of
save all my dressings,
00:09:14.22\00:09:15.55
if I'm going to do just
like, for this salad recipe,
00:09:15.58\00:09:17.52
I'm not going to
using the teriyaki,
00:09:17.59\00:09:19.32
I'm using a raspberry sauce.
00:09:19.35\00:09:20.76
So with that in mind,
00:09:20.79\00:09:22.16
I'm just going to
use the chicken as it is.
00:09:22.19\00:09:24.99
I've actually
already sautéed it,
00:09:25.03\00:09:27.20
and I'm just going to be cutting
00:09:27.23\00:09:28.56
into some small
bite size pieces.
00:09:28.60\00:09:29.93
Okay, all right.
00:09:29.96\00:09:31.30
'Cause lot of people used
chicken into their salads.
00:09:31.33\00:09:33.94
Yeah, a lot of people
will do chicken in salad.
00:09:33.97\00:09:35.30
And while I'm
doing that, Curtis,
00:09:35.34\00:09:36.71
what I want you to
do is, I tell you what,
00:09:36.74\00:09:38.37
I'm going to
give you the chicken.
00:09:38.41\00:09:39.74
Oh, okay. Okay?
00:09:39.77\00:09:41.11
You can cut the chicken up.
00:09:41.14\00:09:42.48
I'm going to move
that over there, by you.
00:09:42.51\00:09:43.85
You want to use this
knife or the one that you got?
00:09:43.88\00:09:45.21
I'll use this one this one.
00:09:45.25\00:09:46.58
Because this one
ain't playing. Yeah.
00:09:46.61\00:09:47.95
Okay, while
you're doing that thing,
00:09:47.98\00:09:49.32
I'm just going to go ahead
00:09:49.35\00:09:50.69
and start
getting the kiwi ready.
00:09:50.72\00:09:52.05
And this is a surprise too
'cause these are, this is kiwi,
00:09:52.09\00:09:54.39
and I made a comment
before which I've been on,
00:09:54.42\00:09:57.93
just in case my
sister watches the show,
00:09:57.96\00:09:59.89
I don't want her to...
00:09:59.93\00:10:01.26
Oh. I don't want to say it.
00:10:01.30\00:10:02.63
And then she say,
"I can't believe you
00:10:02.66\00:10:04.00
dissed me on the television."
00:10:04.07\00:10:05.40
No, well, you don't
say her name, don't you?
00:10:05.43\00:10:06.77
Yeah, no, no, she'll
know that she's the one
00:10:06.80\00:10:08.14
who said that.
00:10:08.17\00:10:09.50
Oh, boy, that's true though.
00:10:09.54\00:10:10.87
But she would no
doubt will know that
00:10:10.91\00:10:12.24
unless you say something.
00:10:12.27\00:10:13.61
No, no, but she will know.
00:10:13.64\00:10:14.98
Oh, okay.
00:10:15.01\00:10:16.34
You know, one time I
did a children story,
00:10:16.38\00:10:17.71
and I actually
called out Nathan and Jimmy,
00:10:17.75\00:10:20.75
who are actually our relatives.
00:10:20.82\00:10:23.15
And then when I got around them,
00:10:23.18\00:10:24.52
I had to change
their name, you know,
00:10:24.55\00:10:26.76
because they were
sitting out there in audience,
00:10:26.79\00:10:28.46
I didn't want them to
think I was talking about them.
00:10:28.49\00:10:30.36
And then of course,
when we got in front of our,
00:10:30.43\00:10:33.50
them, I change the name
over to Shanice and Brittney,
00:10:33.53\00:10:36.70
which was really
Nathan and Jimmy.
00:10:36.77\00:10:38.43
Oh, now I do remember.
00:10:38.47\00:10:39.80
Remember that,
remember that. That's right.
00:10:39.83\00:10:41.17
And then
Brittney said, "Meme..."
00:10:41.20\00:10:42.57
Well, my name is Meme,
00:10:42.60\00:10:43.94
and Curtis' name is
Cece to our grandchildren.
00:10:44.01\00:10:46.31
And she said, "Meme,
00:10:46.34\00:10:48.74
that girl you were
talking about in that story,
00:10:48.78\00:10:50.95
was that me?"
00:10:50.98\00:10:52.31
Was that you?
00:10:52.35\00:10:53.68
And I said, "Well,
I don't know, Britney.
00:10:53.72\00:10:55.05
What do you think?"
And she said, "Hmm-mm.
00:10:55.08\00:10:56.42
It really was me,
'cause I remember that."
00:10:56.45\00:10:57.99
So I just laughed. Oh, okay.
00:10:58.02\00:10:59.55
You know I laughed about
it. You know, what can you say.
00:10:59.59\00:11:01.82
Now I do remember
one time, honey that,
00:11:01.86\00:11:04.03
you had some kiwi to...
00:11:04.06\00:11:06.29
and fed it to somebody,
00:11:06.33\00:11:08.03
and you had the kiwi in half
00:11:08.06\00:11:12.00
and this person
never seen kiwi before.
00:11:12.03\00:11:15.27
Never seen kiwi...
00:11:15.30\00:11:17.21
We just know
you're going to go there.
00:11:17.24\00:11:19.21
Go where?
00:11:19.24\00:11:20.58
You're going to go
there, you better hope
00:11:20.61\00:11:21.94
that she doesn't
watch this program.
00:11:21.98\00:11:23.35
Okay, when you
say she, now you know
00:11:23.38\00:11:24.71
what I'm talking about
her, so I can't tell the story.
00:11:24.75\00:11:26.18
See, I mean, you. It
will sum up the story.
00:11:26.21\00:11:27.82
Busted.
00:11:27.85\00:11:29.18
No, no, go ahead
and finish it out.
00:11:29.22\00:11:30.59
Now, well...
00:11:30.62\00:11:31.95
And just
remember, just remember,
00:11:31.99\00:11:33.32
Curtis is the one who told.
00:11:33.36\00:11:34.69
Just remember that.
00:11:34.72\00:11:36.06
Okay, anyway, she
never seen kiwi before.
00:11:36.09\00:11:37.43
Yeah, yeah.
00:11:37.46\00:11:38.79
And you cut it in half,
you know, all was cut in half,
00:11:38.83\00:11:40.16
and make it look nice and all.
00:11:40.20\00:11:41.53
And she said, "Why
are there little ants
00:11:41.56\00:11:42.90
inside that fruit?"
00:11:42.93\00:11:44.27
In a circle. Yeah.
00:11:44.30\00:11:45.63
"Can you pick the ants
out so I can eat the fruit."
00:11:45.67\00:11:47.90
I mean, she was serious.
00:11:47.94\00:11:50.34
She was serious.
00:11:50.41\00:11:51.74
Well, you know once again,
00:11:51.77\00:11:53.38
people usually
get kind of in a mode
00:11:53.41\00:11:55.44
where they always
doing the exact same thing,
00:11:55.48\00:11:57.45
eat the same food all the time.
00:11:57.48\00:11:59.08
One thing I like
about 3ABN is that,
00:11:59.11\00:12:01.15
you get the opportunity to see
00:12:01.18\00:12:02.52
a lot of
different cooks on the show.
00:12:02.55\00:12:04.49
They have a lot
of different ideas,
00:12:04.52\00:12:05.99
a lot of different recipes
they're preparing and so.
00:12:06.02\00:12:08.22
You know, I say to you,
00:12:08.26\00:12:09.69
try some of the
things that you actually see
00:12:09.72\00:12:11.96
and see if you don't like them.
00:12:11.99\00:12:13.33
You know what I'm saying.
00:12:13.40\00:12:14.73
You'll like
them, you'll like them.
00:12:14.76\00:12:16.10
And she did like
it. She liked it.
00:12:16.13\00:12:17.47
She said, "Wow, I love,
this is great, you know."
00:12:17.50\00:12:19.13
But we're not mentioning
any names, are we, honey?
00:12:19.17\00:12:21.67
You still pulling
it, you still pulling.
00:12:21.70\00:12:23.04
Okay, yeah, we're
not mentioning no names,
00:12:23.07\00:12:24.41
we're not going
to go there at all.
00:12:24.44\00:12:25.77
Okay. All right.
00:12:25.81\00:12:27.18
Now, this has a
baby spinach in it.
00:12:27.21\00:12:28.54
So we're going to take our
spinach and I'm going to...
00:12:28.58\00:12:30.85
And this is fresh spinach right?
00:12:30.88\00:12:32.21
This is fresh spinach. Okay.
00:12:32.25\00:12:33.58
I'm just going to
pull it in a bowl.
00:12:33.62\00:12:34.95
Yeah, cut up
little bit or tear it.
00:12:34.98\00:12:36.32
No, not cut, just
tear it. Oh, tear it.
00:12:36.35\00:12:37.69
If you cut it with a knife,
it actually makes it go brown.
00:12:37.72\00:12:39.05
Oh.
00:12:39.09\00:12:40.42
If you tear it with
your hands, it does not.
00:12:40.46\00:12:41.79
So we just going to
break it up a little bit there.
00:12:41.82\00:12:43.16
Let me help you or what?
00:12:43.19\00:12:44.53
Yeah, you can break
up a little bit there.
00:12:44.56\00:12:45.89
Okay.
00:12:45.93\00:12:47.26
You got that going
in there, some spinach.
00:12:47.30\00:12:48.63
Just a little bit.
00:12:48.66\00:12:50.00
Fresh baby
spinach, just a little bit.
00:12:50.03\00:12:51.37
No, not lot of
whole lot of leaf,
00:12:51.40\00:12:52.73
more bite size like,
00:12:52.77\00:12:54.10
and because they're
baby leafs anyway, you know.
00:12:54.14\00:12:55.54
Okay, and then on top
of that, believe it or not,
00:12:55.57\00:12:57.71
we're going to
actually put our strawberries.
00:12:57.74\00:12:59.81
Oh, thee you go. Okay.
00:12:59.84\00:13:01.81
Also wonderful
strawberries cut in half.
00:13:01.84\00:13:03.95
Yeah, strawberries.
00:13:03.98\00:13:05.78
This is a real pretty salad.
00:13:05.81\00:13:07.78
Now this is a simple recipe,
00:13:07.82\00:13:10.09
because a lot of times you have
cookbooks that you go through.
00:13:10.12\00:13:13.46
And I remember, when I
first, we were married,
00:13:13.49\00:13:16.49
and I actually counted
00:13:16.52\00:13:18.89
the number of
cookbooks my wife had.
00:13:18.93\00:13:21.30
And it was a total of 70...
00:13:21.33\00:13:23.13
was it 76?
00:13:23.16\00:13:24.50
It was in 70s.
00:13:24.53\00:13:25.87
It might be...
it might have been.
00:13:25.90\00:13:27.24
Yeah, it was in 70s.
00:13:27.27\00:13:28.60
The thing is that...
00:13:28.64\00:13:30.01
And you still
collecting cookbooks.
00:13:30.04\00:13:31.37
Well, you know, I... the
thing that was so amazing
00:13:31.41\00:13:32.74
about
cookbooks, Curtis, is that,
00:13:32.77\00:13:34.11
I would see a cookbook
and then I would purchase it
00:13:34.14\00:13:35.48
because of the recipe.
00:13:35.51\00:13:36.85
And then I would get home
00:13:36.88\00:13:38.25
and the book might have
anywhere from 25 to 125,
00:13:38.28\00:13:41.65
or 525 recipes in it.
00:13:41.68\00:13:44.79
And guess how
many recipes worked?
00:13:44.82\00:13:46.32
How many?
00:13:46.35\00:13:47.69
May be two.
00:13:47.72\00:13:49.06
So you know, what I
said to myself self,
00:13:49.09\00:13:50.63
you make your own cookbook.
00:13:50.66\00:13:51.99
And what did self said?
00:13:52.03\00:13:53.40
Self said, "You
go ahead and do it."
00:13:53.43\00:13:55.46
And so I created a course...
00:13:55.50\00:13:57.17
I am glad you
listen to yourself.
00:13:57.20\00:13:58.63
Revised cookbook, I
did the global cookbook,
00:13:58.67\00:14:00.77
which is foods
from around the world.
00:14:00.84\00:14:02.17
That's right.
00:14:02.20\00:14:03.54
You know, I have a mini book
00:14:03.57\00:14:04.91
that we've
actually made recently.
00:14:04.94\00:14:06.27
For Loma Linda
products, same products, yeah.
00:14:06.31\00:14:07.64
Loma Linda
products and stuff so.
00:14:07.68\00:14:09.01
So, yeah, you know,
I always say, you know,
00:14:09.04\00:14:10.38
if you've done set a
complain some time about stuff,
00:14:10.41\00:14:12.15
you know, do it yourself.
00:14:12.18\00:14:13.55
And so that's
exactly what we did.
00:14:13.62\00:14:14.95
These strawberries...
00:14:14.98\00:14:16.32
Five or four
recipes in a cookbook
00:14:16.35\00:14:17.69
that has a, like a 100 recipes.
00:14:17.72\00:14:19.62
Well, the one thing for sure,
00:14:19.65\00:14:20.99
and people ask me all the time
00:14:21.02\00:14:22.36
when we get, they get our books,
00:14:22.39\00:14:23.73
they always ask me, you
know, are all recipes good?
00:14:23.76\00:14:25.46
And I always say yes,
and the reason is yes,
00:14:25.49\00:14:27.20
because not only
had they been on 3ABN,
00:14:27.23\00:14:29.50
but because we've been
a community so many times,
00:14:29.53\00:14:31.60
and the recipes
actually been proven
00:14:31.63\00:14:33.74
through the
people in a community.
00:14:33.77\00:14:35.10
Now if community will eat
it, everybody would eat it,
00:14:35.14\00:14:37.41
'cause the community
has different taste buds.
00:14:37.44\00:14:39.54
And their taste buds
are totally different
00:14:39.57\00:14:40.98
from our taste buds,
00:14:41.01\00:14:42.34
because of the fact
that we're vegan vegetarians.
00:14:42.38\00:14:44.35
And so that,
00:14:44.38\00:14:45.71
it might not be
something they're going to like,
00:14:45.75\00:14:47.12
but now when we fix it up.
00:14:47.15\00:14:48.82
They eat up.
00:14:48.85\00:14:50.19
As a matter of fact,
speaking of that, I need that.
00:14:50.22\00:14:52.95
Okay, and can you
feed me on the show
00:14:52.99\00:14:55.42
'cause you haven't fed
me in a while, have you?
00:14:55.46\00:14:57.93
Curtis...
00:14:57.96\00:14:59.29
On the other
point, that's enough.
00:15:03.67\00:15:06.94
Okay, I'll give
you time to put that.
00:15:06.97\00:15:08.30
Putting down there.
00:15:08.34\00:15:09.67
Because somebody
started laughing on that one.
00:15:09.70\00:15:11.04
Okay.
00:15:11.07\00:15:12.41
And now, okay, we're
going to put a kiwi on.
00:15:12.44\00:15:13.78
All right. All right.
00:15:13.81\00:15:15.68
As the person said,
I won't say her name.
00:15:15.71\00:15:18.38
Oh.
00:15:18.41\00:15:19.75
Because the person said...
00:15:19.78\00:15:21.12
See, only the person
who did that know that
00:15:21.15\00:15:23.79
we're talking about
that person, nobody else.
00:15:23.82\00:15:25.75
Nobody else. Nobody else.
00:15:25.79\00:15:27.16
Nobody else, you know.
00:15:27.19\00:15:29.19
And she may not
even watch this show.
00:15:29.22\00:15:30.93
She might not.
00:15:30.96\00:15:32.39
But then again, it may re-air.
00:15:32.43\00:15:36.33
Anyway. Okay.
00:15:36.36\00:15:37.70
You're not going
to use all of that?
00:15:37.73\00:15:39.40
Well, let me taste that.
00:15:39.43\00:15:40.77
Okay. You going
to feed me again?
00:15:40.84\00:15:43.34
Okay.
00:15:43.41\00:15:44.74
Come on, baby,
open mouth, and insert.
00:15:44.77\00:15:50.08
That on point?
00:15:50.15\00:15:51.48
Especially the ants.
00:15:51.51\00:15:55.58
Some out there still laughing.
00:15:55.62\00:15:56.99
No, you don't ran
out, you don't ran out.
00:15:57.02\00:15:59.09
Okay, let's go
ahead and sprinkle,
00:15:59.12\00:16:01.16
sprinkle on, just taking the...
00:16:01.19\00:16:02.52
Oh, the..
00:16:02.56\00:16:03.93
No, no, no, chicken.
00:16:03.96\00:16:05.29
What? Chicken.
00:16:05.33\00:16:06.66
Oh, with my hand?
00:16:06.70\00:16:08.03
Yeah, you can do it
good, just sprinkle it.
00:16:08.06\00:16:09.40
Just sprinkle
around. In different places.
00:16:09.43\00:16:12.67
Over here in the corner.
00:16:12.70\00:16:14.24
Okie-dokie.
00:16:14.27\00:16:17.11
Okay.
00:16:17.14\00:16:18.47
Yeah, yeah, yeah.
00:16:18.51\00:16:22.18
And...
00:16:22.21\00:16:24.38
No, you didn't.
00:16:24.41\00:16:25.75
Okay, you getting
habit going on now.
00:16:25.78\00:16:27.12
Did what?
00:16:27.15\00:16:28.48
Really you getting
the habit going on.
00:16:28.52\00:16:29.85
You see, the camera wants on me.
00:16:29.88\00:16:31.22
Oh, oh. Oh, oh.
00:16:31.25\00:16:32.59
All right.
00:16:32.62\00:16:33.96
And then we're going
to sprinkle on our pecans,
00:16:33.99\00:16:35.39
it's a pecan halves.
00:16:35.42\00:16:38.06
Now let's
pronounce, Pecans or Pecans.
00:16:38.09\00:16:42.90
Okay, what do you want to say?
00:16:42.93\00:16:45.10
Well, you know
what I want to say..
00:16:45.13\00:16:47.34
No, let's not.
00:16:47.37\00:16:48.70
But it's pecan "Pecans."
00:16:48.74\00:16:50.71
Today, it's is
going to be pecans.
00:16:51.21\00:16:52.87
Pecans, just make sure
that you get that word right.
00:16:52.91\00:16:54.28
Yeah. Off
camera, it may be pecan.
00:16:54.31\00:16:56.38
It might be, it might be, okay.
00:16:56.41\00:16:58.41
Now, and we top this off,
00:16:58.45\00:16:59.91
we top this off
with a raspberry.
00:16:59.95\00:17:03.69
A raspberry dressing.
00:17:03.72\00:17:05.15
Now, did you make that yourself?
00:17:05.19\00:17:06.52
No, I did not. Oh,
but you could have.
00:17:06.55\00:17:09.02
I could have,
but I did not. Okay.
00:17:09.06\00:17:10.83
'Cause you're Marvin,
Millie, what's the word?
00:17:10.86\00:17:17.77
Thirty Modern Millie.
00:17:17.80\00:17:19.13
Yeah, okay.
00:17:19.17\00:17:20.54
Okay, but they got,
they've already got this
00:17:20.57\00:17:22.04
already worked out
on, there's only to go.
00:17:22.07\00:17:23.51
Yeah, you know, you
don't need to do all that,
00:17:23.54\00:17:24.87
you know.
00:17:24.91\00:17:26.24
No, you don't.
00:17:26.27\00:17:27.61
Okay, so we got
that raspberry sauce.
00:17:27.64\00:17:28.98
So this a raspberry sauce.
00:17:29.01\00:17:30.35
Raspberry dressing,
it's raspberry dressing.
00:17:30.38\00:17:31.78
And you can get this
in your healthfood store,
00:17:31.81\00:17:34.32
you can get at your
regular grocery store.
00:17:34.35\00:17:35.98
Okay. Whatever your fancy is.
00:17:36.02\00:17:37.99
But this, I like to chill
it, and like I said before.
00:17:38.02\00:17:40.96
Like overnight
or just a few hours.
00:17:40.99\00:17:42.32
Just a few hours. Okay.
00:17:42.36\00:17:43.69
'Cause you're getting
ready to serve it to the people.
00:17:43.73\00:17:45.06
All right.
00:17:45.09\00:17:46.43
Okay, and you can see,
00:17:46.46\00:17:47.80
it has a very, very
pretty presentation.
00:17:47.83\00:17:49.16
Yes, it does.
00:17:49.20\00:17:50.53
That has in it,
00:17:50.57\00:17:51.90
and actually when you
do this raspberry salad,
00:17:51.93\00:17:53.27
you can actually use this
and you can have, you know,
00:17:53.30\00:17:54.64
rolls with it,
00:17:54.67\00:17:56.00
you can use it as a main entree.
00:17:56.04\00:17:58.51
Like sometime,
believe it or not,
00:17:58.54\00:17:59.87
I'd like to take something like
a whole wheat tortilla chips,
00:17:59.91\00:18:03.04
and put it on the bottom,
00:18:03.08\00:18:04.55
and then put the
salad on top of that,
00:18:04.68\00:18:06.75
and then have my dressing
00:18:06.82\00:18:08.15
and everything
that goes with that,
00:18:08.18\00:18:09.52
and make this into a meal dish.
00:18:09.55\00:18:10.89
Now, I know that somebody
says, that ain't enough food.
00:18:10.92\00:18:13.36
Well, we got to some other stuff
00:18:13.39\00:18:14.72
that I'm going to
show you so you don't think
00:18:14.76\00:18:16.52
that's only what
you're going to have.
00:18:16.56\00:18:17.93
This is just a start.
Is this the salad, okay.
00:18:17.96\00:18:19.36
Yeah, there's more
food coming, folks.
00:18:19.39\00:18:21.03
Okay, so let's
look at the next recipe.
00:18:21.06\00:18:22.70
Okay, let's do it, honey.
00:18:22.73\00:18:24.37
Well, we're going to make
their vegetarian meatloaf.
00:18:24.40\00:18:28.60
Yes, and it calls for:
00:18:28.64\00:18:30.01
Okay.
00:19:03.81\00:19:05.14
Now, that's a lot of,
some ingredients, honey,
00:19:05.17\00:19:08.21
some of the
ingredients are going to be new
00:19:08.24\00:19:10.38
to some people who are
new to 3ABN cooking program.
00:19:10.45\00:19:14.32
So I think, we may
want to talk at least about,
00:19:14.35\00:19:17.49
at least two or
three of those ingredients.
00:19:17.52\00:19:18.95
Okay.
00:19:18.99\00:19:20.36
Well, let's start with mock.
00:19:20.39\00:19:21.79
So now, what is it, and
where can I get it, and...
00:19:21.82\00:19:25.53
Frozen food section.
00:19:25.56\00:19:27.76
And these are beef crumbles,
00:19:27.80\00:19:29.43
it's actually
like a ground beef,
00:19:29.46\00:19:30.97
the texture of ground beef.
00:19:31.00\00:19:32.33
So in place of
ground beef you can use it.
00:19:32.37\00:19:33.74
Use the crumbles.
00:19:33.77\00:19:35.10
The crumbles, all right.
00:19:35.14\00:19:36.47
And they're already crumbled.
00:19:36.50\00:19:37.84
Already ready.
00:19:37.87\00:19:39.21
And if someone
not, like in patties,
00:19:39.24\00:19:40.58
you can crumble them.
00:19:40.61\00:19:41.94
So it just depends on...
00:19:41.98\00:19:43.31
Yeah, but if you...
00:19:43.35\00:19:44.68
It's best to get
them already crumbled.
00:19:44.71\00:19:46.05
Well, before we used
to have to do the patties,
00:19:46.08\00:19:47.42
and crumble them up, but
now they're already crumbled.
00:19:47.45\00:19:48.78
Right, now
they're already crumbled,
00:19:48.82\00:19:50.15
so it's easier.
00:19:50.19\00:19:51.52
Major grocery
store. Major grocery store.
00:19:51.55\00:19:52.89
Now, for the bread crumbs,
00:19:52.92\00:19:54.26
I'm actually
using whole wheat bread.
00:19:54.29\00:19:55.62
Okay.
00:19:55.66\00:19:56.99
And so the regular bread
crumbs that you see in the can,
00:19:57.03\00:19:58.36
I don't like them, they
got a lot of stuff in them.
00:19:58.39\00:19:59.73
You have to put them
in what, a food processor?
00:19:59.76\00:20:01.10
In a food processor and
make it into crumbs, all right.
00:20:01.13\00:20:02.46
Oh, the liquid.
00:20:02.50\00:20:03.83
Vital wheat gluten.
00:20:03.87\00:20:05.20
That's another one.
Okay, talk about that.
00:20:05.23\00:20:06.57
Vital wheat
gluten is a gluten flour
00:20:06.60\00:20:07.94
and it actually
is one that has that,
00:20:07.97\00:20:09.30
it causes the
meatloaf to be a cohesive
00:20:09.34\00:20:11.11
so that it has like an
egg, it's kind of a binder
00:20:11.14\00:20:13.38
to make the
meatloaf stay together.
00:20:13.41\00:20:14.74
Okay.
00:20:14.78\00:20:16.11
And so I use the
vital wheat gluten.
00:20:16.14\00:20:17.48
It has got that
stretchiness going on.
00:20:17.55\00:20:18.88
And that's also at a
regular grocery story.
00:20:18.91\00:20:20.32
Regular grocery
store, yes it is.
00:20:20.35\00:20:21.85
Now the liquid
smoke, talk about that.
00:20:21.88\00:20:24.02
It will be in the same sections
00:20:24.09\00:20:25.42
as they have on
Worcestershire sauce
00:20:25.45\00:20:27.16
and tarragon sauces.
00:20:27.19\00:20:28.79
it's just the seasoning,
00:20:28.82\00:20:30.16
and liquid smoke is nothing
more than just what it is,
00:20:30.23\00:20:32.69
it's this liquid
smoke, it has that,
00:20:32.73\00:20:34.30
it gives that flavor of hickory,
00:20:34.33\00:20:36.33
not like when
you're using barbecuing
00:20:36.36\00:20:38.17
or something like that
00:20:38.20\00:20:39.53
that makes the
meatloaf come alive.
00:20:39.57\00:20:40.94
And then I got
beef style seasoning.
00:20:40.97\00:20:42.30
Yeah, beef style seasoning.
00:20:42.34\00:20:43.67
We talked about
it on the other show
00:20:43.71\00:20:45.04
where I had
chicken style seasoning.
00:20:45.07\00:20:46.41
So this is beef style seasoning.
00:20:46.44\00:20:47.78
Now, no beef. And
it comes in granular.
00:20:47.81\00:20:49.14
No, it comes in
a granulated form,
00:20:49.18\00:20:50.51
and so that's why
I have it in a water
00:20:50.55\00:20:51.88
so that it can
actually begin to make up
00:20:51.91\00:20:53.25
its own kind of a beef broth
to go into this is as well.
00:20:53.28\00:20:56.52
Now, where would find
that in a grocery store?
00:20:56.55\00:20:58.05
In a grocery store.
00:20:58.09\00:20:59.42
I mean where...
00:20:59.45\00:21:00.79
Health food
section, grocery store.
00:21:00.86\00:21:02.19
All these stuff is
in a health food section
00:21:02.22\00:21:03.56
in a grocery store.
00:21:03.59\00:21:04.93
Now sometimes,
now some of things
00:21:04.96\00:21:06.73
I've been seeing
also in the supermarkets
00:21:06.80\00:21:08.83
is they'll have beef
broth, a chicken broth,
00:21:08.86\00:21:12.23
and they then will
have a vegetable broth.
00:21:12.27\00:21:13.84
So if you can't
find beef seasoning
00:21:13.87\00:21:16.40
or chicken seasoning,
00:21:16.44\00:21:17.77
you can use the
vegetable seasoning,
00:21:17.81\00:21:19.14
vegetable broth, okay.
00:21:19.17\00:21:20.51
That's you want to use,
00:21:20.58\00:21:21.91
because it does
not have any chicken
00:21:21.94\00:21:23.28
or beef in it at all.
00:21:23.31\00:21:24.65
All right. Oh, okay.
00:21:24.68\00:21:26.01
And so I think, that's about it,
00:21:26.05\00:21:27.38
as far as all the
things go to make this up.
00:21:27.42\00:21:28.75
This is a wonderful recipe.
00:21:28.78\00:21:30.12
You're going to go ahead
00:21:30.15\00:21:31.49
and start cutting
the onions for me.
00:21:31.52\00:21:32.85
All right.
00:21:32.89\00:21:34.22
Are you going to chop
them off for me, kind of fine?
00:21:34.26\00:21:35.59
And while you're doing
that, I'm going to go ahead on
00:21:35.62\00:21:36.96
and I think I have
another knife here,
00:21:36.99\00:21:39.43
I'm going to move
this over to the side,
00:21:39.46\00:21:41.46
and then I'm
going to go ahead on
00:21:41.50\00:21:42.83
and get the garlic ready.
00:21:42.86\00:21:46.13
This is another recipe
that's very, very good.
00:21:46.17\00:21:49.00
I like this recipe.
00:21:49.04\00:21:50.91
It is one I use
for the holidays.
00:21:50.94\00:21:53.41
It's a good recipe to use
00:21:53.48\00:21:54.81
when we have people coming over.
00:21:54.84\00:21:56.18
Okay.
00:21:56.21\00:21:57.55
It actually
comes with a red sauce,
00:21:57.58\00:21:58.91
believe it or not.
00:21:58.95\00:22:00.28
Okay, now explain the red sauce.
00:22:00.32\00:22:01.65
The red sauce is
just, you know, most time
00:22:01.68\00:22:03.02
when people have meatloaves,
00:22:03.05\00:22:04.39
they always want to have
something to go over top of it
00:22:04.42\00:22:05.75
when it comes out of the oven.
00:22:05.79\00:22:07.12
Yeah.
00:22:07.16\00:22:08.49
And so in this
scenario, we make a red sauce.
00:22:08.52\00:22:09.86
And a red sauce of course,
00:22:09.89\00:22:12.23
we talked about
that as the show came on,
00:22:12.26\00:22:14.10
but the red sauce is
actually in our cookbook.
00:22:14.13\00:22:15.60
So when you go to
cook, the recipe book,
00:22:15.63\00:22:17.57
you'll actually find
a red sauce very easy
00:22:17.60\00:22:19.23
and simple to make, all right.
00:22:19.27\00:22:20.64
That's good
enough, honey? That's fine.
00:22:20.67\00:22:22.24
So we're going to go ahead
here and put the garlic in,
00:22:22.27\00:22:23.64
and we're going to go
ahead and put the onions in.
00:22:23.71\00:22:25.61
And both of
those can go in. Okay.
00:22:25.64\00:22:28.31
All right.
00:22:28.34\00:22:29.84
And most of time, when
I'm doing my meatloaves,
00:22:29.88\00:22:32.11
you know, or I
might be using garlic
00:22:32.15\00:22:35.48
and might be using onions,
I always sauté them first.
00:22:35.52\00:22:38.52
But because the meatloaf
is going to go in the oven,
00:22:38.55\00:22:40.46
it's going to actually
cook the garlic and also,
00:22:40.49\00:22:42.92
it's going to cook
the onions as well, okay.
00:22:42.96\00:22:45.19
So we're going to put that in.
00:22:45.23\00:22:46.56
Now you're going to go ahead
00:22:46.59\00:22:47.93
and you smelled
that smell already.
00:22:47.96\00:22:49.30
I mean, we
haven't even started yet,
00:22:49.33\00:22:50.67
we're already going there,
00:22:50.70\00:22:52.03
but we smell and
everything, okay.
00:22:52.07\00:22:53.44
So go ahead,
the bread crumbs in.
00:22:53.47\00:22:54.80
Okay. Okay.
00:22:54.84\00:22:56.17
And this is two
cups of bread crumbs.
00:22:56.20\00:22:57.64
Whole wheat. Whole
wheat bread crumbs.
00:22:57.67\00:22:59.24
And you know,
00:22:59.27\00:23:00.61
people call me on the
phone lot of times and ask me
00:23:00.68\00:23:02.24
what are the
bread crumbs I'm using,
00:23:02.28\00:23:03.95
I use breadcrumbs
and croutons on the show.
00:23:03.98\00:23:06.31
And I actually just
take the ends of my breads
00:23:06.35\00:23:08.45
that are still there at a house.
00:23:08.48\00:23:09.82
I put them in the refrigerator,
as I'm coming toward the end,
00:23:09.85\00:23:13.36
I put up them on a cookie sheet
with a little bit of seasoning,
00:23:13.39\00:23:16.26
you know, and you're
special favorite seasonings.
00:23:16.29\00:23:18.53
And I croutons out of it.
00:23:18.56\00:23:20.60
Or I put it into
the food processor
00:23:20.63\00:23:22.63
and make it into bread crumbles.
00:23:22.66\00:23:25.80
Okay, now, suppose a person
does not have a food processor,
00:23:25.83\00:23:28.57
and then may people out there
that fits in that category.
00:23:28.60\00:23:32.31
Can they buy bread
crumbs already, I mean,
00:23:32.34\00:23:36.11
can you buy bread crumbs?
00:23:36.14\00:23:37.48
You can buy bread
crumbs already out there,
00:23:37.55\00:23:39.28
but one of the reason why
I make my own bread crumbs
00:23:39.31\00:23:41.58
is, because when you
look at your bread crumbs
00:23:41.62\00:23:43.22
in a store,
whether it be a Italian,
00:23:43.25\00:23:44.59
or regular bread crumbs,
00:23:44.62\00:23:45.95
not only does it have the
actual bread crumbs in it,
00:23:45.99\00:23:49.69
but it will also have
sometimes cheeses in there.
00:23:49.72\00:23:51.69
It will have in there...
00:23:51.73\00:23:53.06
Some other things.
00:23:53.09\00:23:54.43
Other things as
part of it, beef tart
00:23:54.46\00:23:56.26
and some different
things are in their
00:23:56.30\00:23:58.10
that are of animal origin,
00:23:58.13\00:23:59.93
or things I don't
want in my bread crumb.
00:23:59.97\00:24:02.34
I really just want
a plane bread crumb.
00:24:02.37\00:24:03.71
So if there are
bread crumbs out there?
00:24:03.74\00:24:06.81
No, that's why I make my own.
00:24:06.88\00:24:08.21
Oh, so it's, you
just can't find it.
00:24:08.24\00:24:09.58
And for audience,
and of course, you know,
00:24:09.61\00:24:10.95
this is where you
throw that plug in.
00:24:10.98\00:24:12.31
So if you find some
bread crumbs out there
00:24:12.35\00:24:13.68
that's more natural,
just send them to me,
00:24:13.72\00:24:16.08
you've got my address.
00:24:16.12\00:24:17.75
Okay we're moving it
on. At the end of the show.
00:24:17.79\00:24:20.06
Okay, so they have to
really get a food processor
00:24:20.09\00:24:21.42
to get the bread crumbs.
00:24:21.46\00:24:22.79
Oh, yeah.
00:24:22.82\00:24:24.16
I just... you know...
00:24:24.19\00:24:25.53
if you're going to be really
cooking, you know, those...
00:24:25.56\00:24:26.90
I mean, that's just
staple. That's all ingredient...
00:24:26.93\00:24:28.26
I mean.
00:24:28.30\00:24:29.63
Let's go ahead and
put vital wheat gluten.
00:24:29.66\00:24:31.00
Vital wheat
gluten. Okay, all right.
00:24:31.03\00:24:32.37
Now you don't have to sift
it, do you, I mean, it's just...
00:24:32.40\00:24:33.74
No, no, no, this gluten flower.
00:24:33.77\00:24:35.57
And it is there for the purpose
of actually helping to bring
00:24:35.60\00:24:38.94
the meatloaf together, okay.
00:24:38.97\00:24:40.68
It's different
from a regular flour,
00:24:40.71\00:24:42.24
it's a gluten flour, it has
elastic kind of a personality.
00:24:42.28\00:24:45.65
So more of a binding capacity.
00:24:45.68\00:24:47.62
It's definitely a binder, okay?
00:24:47.65\00:24:48.98
All right, we're
going to go ahead
00:24:49.02\00:24:50.35
and put those instant
oats in there as well.
00:24:50.39\00:24:51.95
Okay.
00:24:51.99\00:24:53.36
All this is what
really goes into, you know,
00:24:53.39\00:24:54.72
our regular
meatloaf actually have
00:24:54.76\00:24:56.83
not just a gluten flour in it
00:24:56.86\00:24:58.19
but most
meatloaves have bread crumbs,
00:24:58.23\00:25:00.80
had some kind of a flour in it.
00:25:00.83\00:25:02.43
And it also will use
some type of another binder,
00:25:02.46\00:25:05.87
of course, they
use eggs to go in here.
00:25:05.90\00:25:07.67
But no, you know, we
all plant based cooking here
00:25:07.70\00:25:09.47
so therefore,
we're not going their.
00:25:09.50\00:25:10.84
Okay, now I have a question.
00:25:10.91\00:25:12.27
I'm trying to ask questions
that people would normally ask,
00:25:12.31\00:25:15.04
but they can't, so
I'm doing it for them.
00:25:15.08\00:25:16.85
Okie-dokie.
00:25:16.88\00:25:18.21
What about, I
don't have instant oats,
00:25:18.25\00:25:19.61
but I have steel oats.
00:25:19.65\00:25:22.45
Steel cut the
oats. Steel cut the oats.
00:25:22.48\00:25:23.82
Which is the ones
that take a longer time.
00:25:23.89\00:25:25.22
Right. Can I do that?
00:25:25.25\00:25:26.59
What you can do is, once
again you have a blender.
00:25:26.62\00:25:29.19
Oh. You got to have a blender.
00:25:29.22\00:25:30.56
Okay.
00:25:30.63\00:25:31.96
Or if you just put your oats,
00:25:31.99\00:25:33.80
you're still grain oats
into your blender and pulse it,
00:25:33.83\00:25:36.80
it will turn into
instant oats, okay.
00:25:36.87\00:25:39.30
Boy, I tell you,
00:25:39.33\00:25:40.84
you're just full of
knowledge today, aren't you?
00:25:40.87\00:25:45.44
Yes, is the reply.
00:25:45.47\00:25:46.81
Oh, first finish
laughing, I'll go ahead...
00:25:46.88\00:25:48.54
Oh, okay.
00:25:48.58\00:25:49.91
How about, let's get you working
00:25:49.94\00:25:51.28
because you really...
00:25:51.31\00:25:52.65
okay, you're having
the time right there...
00:25:52.68\00:25:54.12
See, if I am
idle, I start talking,
00:25:54.15\00:25:56.99
so you need to keep me busy.
00:25:57.02\00:25:58.35
Okay, now so...
00:25:58.39\00:25:59.72
You're going to
put in the thyme.
00:25:59.75\00:26:01.09
And you also going to
put in the garlic powder,
00:26:01.12\00:26:02.79
and the onion powder.
00:26:02.82\00:26:04.23
And I'll just
still this liquid around.
00:26:04.26\00:26:05.59
Okay, onion powder.
00:26:05.63\00:26:07.00
And we're going to take
this spoon and mash them,
00:26:07.03\00:26:08.53
put them on in there.
00:26:08.56\00:26:09.90
I'm going to add my liquid.
00:26:09.93\00:26:11.27
Now why not onion
salt and garlic salt.
00:26:11.30\00:26:14.40
All right, this one is
back on you now for real.
00:26:14.44\00:26:16.37
Okay, so while I'm doing it,
00:26:16.40\00:26:17.81
you can tell them why
we're not using the garlic salt
00:26:17.84\00:26:20.78
and the onion salt.
00:26:20.81\00:26:22.14
Okay, now, but I was
asking you that question so.
00:26:22.18\00:26:25.18
I'm busy fixing the flour.
00:26:25.21\00:26:26.55
Oh, so you want me to answer.
00:26:26.58\00:26:27.92
And you've been
with me long enough
00:26:27.95\00:26:29.28
to know the answer to that one.
00:26:29.32\00:26:30.69
So go ahead on that it.
00:26:30.72\00:26:32.42
Twenty three years
of marriage, right?
00:26:32.45\00:26:33.79
Go at it, go at it...
00:26:33.86\00:26:35.52
Well, you see now...
00:26:35.56\00:26:37.56
can't open my mouth.
00:26:37.63\00:26:38.96
Garlic salt is nothing
more than salted garlic.
00:26:38.99\00:26:42.16
Right.
00:26:42.20\00:26:43.57
And garlic onions
nothing more than salted onion.
00:26:43.60\00:26:48.00
It's something like that. Yes.
00:26:48.04\00:26:49.37
Did I say it right?
00:26:49.40\00:26:50.74
The bottom line is that
there's not a lot of seasoning.
00:26:50.81\00:26:52.34
So the powder is
nothing more than the garlic
00:26:52.37\00:26:55.11
and onion that's powdered.
00:26:55.14\00:26:57.25
No salt added.
00:26:57.28\00:26:58.61
That's right. Okay.
00:26:58.65\00:26:59.98
And they come in
granular, granulated,
00:27:00.02\00:27:02.52
also with more
than natural as well.
00:27:02.55\00:27:04.79
And so with all that
in mind, you want to try,
00:27:04.82\00:27:07.46
we're trying to get
that that cholesterol,
00:27:07.49\00:27:09.26
sodium levels,
all those things down
00:27:09.29\00:27:11.03
that's causing some
major killer diseases.
00:27:11.06\00:27:13.16
So we want to cut those down,
00:27:13.19\00:27:14.53
and we can do that with a
plant based cooking, all right.
00:27:14.56\00:27:16.40
So what we're going to do now
00:27:16.43\00:27:17.77
is I'm going to go ahead
and begin to add the liquid
00:27:17.80\00:27:20.47
because we've got to
make this into a meatloaf.
00:27:20.74\00:27:23.44
Okay. Here comes
the liquid, all right.
00:27:23.51\00:27:25.14
All right. And so, you
hold that for me, babe.
00:27:25.17\00:27:26.51
Okay.
00:27:26.54\00:27:27.88
I'm going to take
this and stir this around.
00:27:27.91\00:27:29.24
Remember this is
beef, the beef seasoning,
00:27:29.28\00:27:31.61
beef style seasoning,
and it's got the olive oil,
00:27:31.65\00:27:33.42
the liquid smoke.
00:27:33.45\00:27:34.78
All that's already
added. That's already in, okay.
00:27:34.82\00:27:36.28
Oh, I see.
00:27:36.32\00:27:37.65
We're going to put that in
00:27:37.69\00:27:39.05
so we can form the
meatloaf, all right.
00:27:39.09\00:27:42.29
So because of the
seasoning it needs,
00:27:42.32\00:27:44.43
let me hold this one here.
00:27:44.46\00:27:46.13
Okay.
00:27:46.16\00:27:47.50
Good, put this together.
00:27:47.53\00:27:48.93
Now, in most
your meatloaves also
00:27:48.96\00:27:51.10
what you will find is that
00:27:51.13\00:27:52.87
they'll use tomato
sauce or tomato paste.
00:27:52.90\00:27:56.30
That's another one
that hold the loaf together.
00:27:56.34\00:27:58.97
So because
we're not using those,
00:27:59.01\00:28:00.98
then this
particular one I do have used,
00:28:01.01\00:28:03.08
but we're not using
in this particular one.
00:28:03.11\00:28:05.15
We actually just going to
use the liquid from the beef,
00:28:05.18\00:28:09.35
the water, the sauce
itself, which is the olive oil,
00:28:09.38\00:28:13.79
and we're also going to be
using the liquid smoke, okay.
00:28:13.86\00:28:17.66
So once you get it all together,
00:28:17.69\00:28:19.03
you can see it's
actually gotten wetter.
00:28:19.06\00:28:21.06
Good old-fashioned
meatloaf without the meat.
00:28:21.10\00:28:24.00
Now I cannot recall the
last time I had meatloaf.
00:28:24.07\00:28:28.77
I mean regular...
00:28:29.40\00:28:30.94
Yeah, regular meatloaf...
00:28:30.97\00:28:32.31
Yeah, it's been over 30 years.
00:28:32.34\00:28:35.51
But I've made this
one up a couple times
00:28:35.54\00:28:36.95
and it is absolute delicious.
00:28:36.98\00:28:38.31
Absolutely delicious.
00:28:38.35\00:28:39.68
Now I have not made
it at home in a while
00:28:39.71\00:28:41.38
but I'm making it on a show.
00:28:41.42\00:28:42.78
So what I've done
is I've taken my pan,
00:28:42.82\00:28:45.22
and I put my actual
parchment paper in it.
00:28:45.25\00:28:49.49
And I'm going to start scooping,
00:28:49.52\00:28:51.36
I'm going to start scooping...
00:28:51.39\00:28:52.73
You don't grease the...
00:28:52.76\00:28:54.10
Because normally
what happens is...
00:28:54.13\00:28:55.53
Let's go ahead
and put a little bit.
00:28:55.56\00:28:56.90
Oh, okay, you spray it. Okay.
00:28:56.97\00:28:58.30
Just is a tad. Just a tad.
00:28:58.33\00:28:59.83
A tad.
00:28:59.87\00:29:02.37
That's a tad.
00:29:02.40\00:29:04.31
Okay. That's what I call a tad.
00:29:04.34\00:29:05.84
There's two tads.
00:29:05.87\00:29:07.51
So I'm going to do is,
00:29:07.58\00:29:08.91
I'm going to actually just take,
00:29:08.94\00:29:10.28
normally when I
make my meatloafs,
00:29:10.31\00:29:11.65
I put them in a
meatloaf pan. Okay.
00:29:11.68\00:29:13.62
This time we got
to make the meatloaf
00:29:13.65\00:29:14.98
and we're going to
actually just put it together
00:29:15.02\00:29:16.42
with our hands.
00:29:16.45\00:29:17.79
And you see this time...
00:29:17.82\00:29:19.15
So why not a meatloaf
pan, while you choose.
00:29:19.19\00:29:20.56
This something different.
00:29:20.59\00:29:21.92
Oh, this is something different.
00:29:21.96\00:29:23.29
Something different,
you know not the same thing
00:29:23.32\00:29:24.66
all the time.
00:29:24.69\00:29:26.03
This one here is
one and they've seen
00:29:26.06\00:29:27.40
this kind of meatloaf,
I know they've seen it,
00:29:27.43\00:29:28.76
but this one here is one
00:29:28.80\00:29:30.13
where you actually
form the meatloaf yourself
00:29:30.17\00:29:31.60
with your hands, not bad.
00:29:31.63\00:29:33.54
So we're just
going to pile it on,
00:29:33.57\00:29:35.67
pile it on.
00:29:35.70\00:29:37.87
Okay. And see
it's nice and liquidy.
00:29:37.91\00:29:40.21
And you smell that
smell, it's delicious
00:29:40.28\00:29:41.64
that comes from...
00:29:41.68\00:29:43.01
It's that liquid smoke,
isn't it, making that...
00:29:43.04\00:29:44.38
Liquid smoke in a garlic,
all that's in there, onions.
00:29:44.41\00:29:47.15
Okay.
00:29:47.22\00:29:48.55
And we're going to go ahead on
and put in this last part here.
00:29:48.58\00:29:53.56
It makes a nice size
meatloaf by the way, okay.
00:29:53.59\00:29:58.13
Okay.
00:29:58.16\00:29:59.49
All right.
00:29:59.53\00:30:00.90
Like a big old tunnel
it looks like right now.
00:30:00.93\00:30:02.43
Yes. Okay.
00:30:02.46\00:30:04.37
And what I do is I
take and grease my hands.
00:30:04.40\00:30:06.43
And then I begin to
form an actual meatloaf.
00:30:09.64\00:30:13.68
That's what you
do with your hands.
00:30:13.71\00:30:15.04
Yeah, do it with your hands.
00:30:15.08\00:30:19.25
Okay.
00:30:19.28\00:30:21.65
Its not hard to do.
00:30:21.68\00:30:24.92
So without the pan you
can make any form you want to.
00:30:24.95\00:30:27.56
Yeah, you don't
have to have a pan.
00:30:27.59\00:30:30.03
Yeah. Okay.
00:30:30.06\00:30:31.59
And I've actually
taken the same thing too
00:30:31.63\00:30:33.60
and take a muffin tin
00:30:33.63\00:30:34.96
and you can make
individual meatloaf.
00:30:35.00\00:30:36.56
Oh, yes. Okay.
00:30:36.60\00:30:38.70
So you got a round one.
00:30:38.73\00:30:40.07
Now that would be different
individual small meatloaf.
00:30:40.14\00:30:42.74
Yeah.
00:30:42.77\00:30:44.11
You see that, it's
not hard to do it all.
00:30:44.14\00:30:47.71
So here you got
it, got your meatloaf.
00:30:47.74\00:30:50.55
It's going to go in
the oven, its going to bake
00:30:50.58\00:30:52.58
and we, like I said before,
00:30:52.61\00:30:53.95
I have a red sauce
that goes over top of it.
00:30:54.02\00:30:55.82
Okay. Okay.
00:30:55.85\00:30:57.19
And so this is ready.
00:30:57.22\00:30:58.69
When you're pushing it
in, make sure that you push it
00:30:58.72\00:31:01.16
and tightened it
up as you're doing it,
00:31:01.19\00:31:03.19
otherwise it will crack on
you when you try to cut it.
00:31:03.22\00:31:05.59
So make a nice and tight.
00:31:05.63\00:31:07.00
You want to make it tight,
00:31:07.03\00:31:08.36
you want to make it tight, okay.
00:31:08.40\00:31:09.73
But you want to
make it in the shape
00:31:09.76\00:31:11.10
of an actual meatloaf.
00:31:11.13\00:31:12.70
And I'm going to tell
you why I like this one.
00:31:12.73\00:31:14.67
I like this one,
because in your meatloaf,
00:31:14.70\00:31:17.41
you know, the only
thing actually gets done,
00:31:17.44\00:31:19.34
a lots, when I say
done, I may have that coloring
00:31:19.37\00:31:22.04
is actually going to be
the top of your meatloaf.
00:31:22.08\00:31:23.45
Right.
00:31:23.48\00:31:24.81
When you do it like this,
00:31:24.85\00:31:26.18
you get actually a
covering all the way around.
00:31:26.21\00:31:27.92
So it actually evenly browns
all the way around a circle.
00:31:27.95\00:31:30.39
Oh, so if it's
in a pan, it won't,
00:31:30.42\00:31:31.79
the size wont get
brown just, but here...
00:31:31.82\00:31:34.16
Yeah.
00:31:34.19\00:31:35.52
It'll be brown, but
the top is the only thing
00:31:35.56\00:31:37.23
that gets nice brown color.
00:31:37.26\00:31:39.16
This way, the
whole thing is brown.
00:31:39.19\00:31:40.53
Oh, okay.
00:31:40.60\00:31:41.93
So that's the bonus
from doing it this way.
00:31:41.96\00:31:43.30
That's a bonus, that's a bonus.
00:31:43.33\00:31:44.67
Okay. All right.
00:31:44.70\00:31:46.03
So now you know,
we've got a strawberry salad
00:31:46.07\00:31:47.40
and now with the
kiwi, and everything,
00:31:47.44\00:31:48.77
and now we got a meatloaf.
00:31:48.80\00:31:50.14
Okay, something
meaty. A meatloaf.
00:31:50.17\00:31:51.51
Okay.
00:31:51.54\00:31:52.87
Now we're going
to go to another one
00:31:52.91\00:31:54.24
that is going to be
really, one of our newer ones,
00:31:54.28\00:31:55.61
and that is
we're going to be doing
00:31:55.64\00:31:57.35
oven roasted Brussels sprouts.
00:31:57.38\00:31:59.78
And it calls for:
00:31:59.81\00:32:01.15
Okay, welcome back.
00:32:12.03\00:32:13.60
Now this is another one
of my favorite ones, Curtis.
00:32:13.63\00:32:15.46
And I mean, when I
say my favorite ones,
00:32:15.50\00:32:17.27
I know that most of the
time when I ask people questions
00:32:17.30\00:32:19.60
like, you know, "Do
you like Brussels sprouts?"
00:32:19.63\00:32:21.30
And they say "Um, not really."
00:32:21.34\00:32:23.74
And they say, "Uh..."
00:32:23.81\00:32:25.94
that means no.
00:32:25.97\00:32:27.31
"Have you had it
before?" "Uh, no, I haven't."
00:32:27.38\00:32:29.61
Okay, so then that's why
we're actually going to do
00:32:29.64\00:32:31.25
the Brussels sprouts.
00:32:31.28\00:32:32.61
So okay, we like to kind of
look at some of those foods.
00:32:32.65\00:32:34.62
Remember now, these
are all plant based foods
00:32:34.65\00:32:36.69
and, you know, you can't
just stay with the same thing
00:32:36.72\00:32:38.75
over and over
again, you got to do,
00:32:38.79\00:32:40.16
got to mix it up a little bit.
00:32:40.19\00:32:41.66
And mixing it up a little bit.
00:32:41.69\00:32:43.02
So you know, and I
want to say to you also
00:32:43.06\00:32:44.79
that I was never, I
mean, before back in the day
00:32:44.83\00:32:46.70
I was not a
Brussels sprout girl.
00:32:46.73\00:32:48.56
But Brussels sprouts, you
know, I've learned to love them,
00:32:48.60\00:32:51.20
believe it or not.
00:32:51.23\00:32:52.57
And we're going to
fix them away today,
00:32:52.60\00:32:53.94
we're just going to
really blow your mind,
00:32:53.97\00:32:55.30
okay, 'cause we, most time
00:32:55.34\00:32:56.71
I think also when
you do Brussels sprouts,
00:32:56.74\00:32:58.07
they kind of like
steam a little bit,
00:32:58.11\00:32:59.44
put some water on them.
00:32:59.47\00:33:00.81
And little salt, that's it.
00:33:00.84\00:33:02.18
So I mean, this is
not my favorite, but...
00:33:02.21\00:33:03.55
I actually bought them.
00:33:03.58\00:33:05.31
And believe it or not
they were not your favorite
00:33:05.35\00:33:07.32
until I actually made you
sample a couple of weeks ago,
00:33:07.35\00:33:09.45
and you were like, wait
a minute, wait a minute.
00:33:09.48\00:33:11.82
I mean you know...
00:33:11.85\00:33:13.19
The way the food is prepared
makes a lot of difference.
00:33:13.22\00:33:15.59
So Brussels sprouts
come like this, Curtis.
00:33:15.62\00:33:17.36
They come in a
little head on them.
00:33:17.43\00:33:18.93
And they're like little
miniature cabbages, okay.
00:33:18.96\00:33:21.00
Okay. And you can
also purchase them.
00:33:21.03\00:33:22.76
These are
organic Brussels sprouts,
00:33:22.80\00:33:24.17
they already come
in a bag, 16 ounce bag.
00:33:24.20\00:33:26.13
And they are, so they
are already pre washed
00:33:26.17\00:33:27.54
and ready to go.
00:33:27.57\00:33:28.90
Okay. Oh, okay.
00:33:28.94\00:33:30.27
So lot easy. And
so, they're lot easier.
00:33:30.31\00:33:31.64
But if you know when,
00:33:31.67\00:33:33.01
Brussels sprouts
actually grow on a large stock,
00:33:33.04\00:33:34.38
all right, a big long stock,
00:33:34.41\00:33:35.78
and they kind of sit
on the sides of the stock.
00:33:35.81\00:33:38.08
So they break them a
loose from there, all right.
00:33:38.11\00:33:40.25
And so they have like a
little stock end on them.
00:33:40.32\00:33:42.52
So what you're going to do is,
you're actually going to go in
00:33:42.55\00:33:44.19
and you're going
to cut that piece off.
00:33:44.22\00:33:45.55
Oh, okay.
00:33:45.59\00:33:46.92
And if you can see,
you'll see it's nothing
00:33:46.96\00:33:48.29
but like a center in there.
00:33:48.32\00:33:49.66
Okay, sometime when
some of your cooking recipes,
00:33:49.69\00:33:51.09
they'll tell you
to get rid of that,
00:33:51.13\00:33:52.46
but you can't because that
get through the whole thing.
00:33:52.49\00:33:54.56
So all we do is, we're
just actually going to cut down
00:33:54.60\00:33:56.46
in the center of it.
00:33:56.50\00:33:57.83
Cut into half.
00:33:57.87\00:33:59.20
Right, cut in half.
And put it in our bowl.
00:33:59.23\00:34:00.87
And then we're
going to same thing,
00:34:00.94\00:34:02.47
we're going to cut in,
00:34:02.50\00:34:04.24
and we're going to
cut right down the middle.
00:34:04.31\00:34:07.18
Now if you have
pieces that are kind of dark
00:34:07.21\00:34:10.75
or something's going on
with them then of course,
00:34:10.78\00:34:12.55
you know, you
going to get rid of that,
00:34:12.58\00:34:13.92
but I like to
keep all the leaves
00:34:13.95\00:34:15.35
because that's a
part of the coloring
00:34:15.38\00:34:17.62
of how this actually comes out.
00:34:17.65\00:34:18.99
Okay. Okay.
00:34:19.02\00:34:20.36
So we got the
Brussels sprouts up in there.
00:34:20.39\00:34:21.86
Okay.
00:34:21.89\00:34:23.22
A very powerful foods
are the Brussels sprouts,
00:34:23.26\00:34:24.79
and also...
00:34:24.83\00:34:26.16
Oh, yes, yes.
00:34:26.19\00:34:27.53
What's the other one
you have, the cauliflower?
00:34:27.60\00:34:28.93
The cauliflower,
Brussels sprouts,
00:34:28.96\00:34:30.30
they're all a part of
that, the cabbage family,
00:34:30.33\00:34:32.63
the cruciferous, you know.
00:34:32.67\00:34:34.04
And I always
think it's kind of neat,
00:34:34.07\00:34:35.40
because of the word cruciferous,
00:34:35.44\00:34:37.24
you know, stands
for the cabbage group.
00:34:37.31\00:34:39.54
And the cabbage
family is a family
00:34:39.57\00:34:42.21
that actually
helps to deter control
00:34:42.24\00:34:44.15
or get rid of cancer cells.
00:34:44.18\00:34:45.75
Yeah, powerful,
powerful, compound.
00:34:45.78\00:34:47.88
Powerful compound.
00:34:47.92\00:34:49.25
A very high in Vitamin C,
Vitamin K, lots of potassium,
00:34:49.28\00:34:52.79
all those are part of
the actual family itself
00:34:52.82\00:34:54.66
of that group.
00:34:54.69\00:34:56.02
And the cruciferous,
I like the fact of this.
00:34:56.06\00:34:58.63
How about when this
flower, these flowers,
00:34:58.66\00:35:00.40
the cruciferous group grows,
00:35:00.43\00:35:02.50
they grow with a
flower in the middle,
00:35:02.53\00:35:04.73
and that flower
is actually white.
00:35:04.77\00:35:06.94
And then at very
center of the flower
00:35:06.97\00:35:08.60
is little red
dots, four red dots.
00:35:08.64\00:35:10.44
Okay, for the word cruciferous.
00:35:10.51\00:35:13.41
Yeah, of course.
00:35:13.48\00:35:14.81
Cruciferous, the
cross, all right.
00:35:14.84\00:35:16.18
Lot of good
research on that. Oh, yeah.
00:35:16.21\00:35:17.88
That's relate the
cancer, chemo preventative,
00:35:17.91\00:35:21.58
also another thing is
it's also anti-inflammatory.
00:35:21.62\00:35:24.82
Anti-inflammatory.
00:35:24.85\00:35:26.19
For even stomach
viruses, and what's the...
00:35:26.22\00:35:32.56
not stomach...
00:35:32.59\00:35:33.93
ulcers, yeah. Okay.
00:35:34.00\00:35:35.33
Peptic ulcers.
00:35:35.36\00:35:36.70
But also epigenetic,
00:35:36.73\00:35:38.07
that's the
latest, yeah, epigenetic,
00:35:38.10\00:35:39.43
where it's actually changes
the way genes are express,
00:35:39.47\00:35:44.44
all right.
00:35:44.47\00:35:45.81
Epigenetic, that's
the latest researched
00:35:45.84\00:35:47.58
on brassicas or cruciferous.
00:35:47.61\00:35:49.98
And so that group has
powerful compounds with that.
00:35:50.05\00:35:54.12
And lot of people
at times, you know,
00:35:54.15\00:35:55.48
they say about epigenetic,
00:35:55.52\00:35:56.89
epi above, on top of the genes.
00:35:56.92\00:35:58.45
Oh, okay, okay.
00:35:58.49\00:35:59.82
So in change of
their environment,
00:35:59.85\00:36:01.19
the way genes are expressed.
00:36:01.22\00:36:02.99
So it doesn't retrains the DNA.
00:36:03.02\00:36:06.70
I can eat these all day long,
00:36:06.73\00:36:08.70
it's not going to
change the color of my eye
00:36:08.73\00:36:10.07
from the brown to blue.
00:36:10.10\00:36:11.43
Okay.
00:36:11.47\00:36:12.80
That DNA, but it does change
00:36:12.83\00:36:14.40
the way genes
express themselves,
00:36:14.44\00:36:16.60
that's epigenetic.
00:36:16.64\00:36:18.81
And this whole family
also is impact on that as well.
00:36:18.84\00:36:22.41
So these are
very powerful foods,
00:36:22.44\00:36:24.78
and lot of
people don't like them,
00:36:24.81\00:36:26.72
so this is a way of getting
that food into your system
00:36:26.75\00:36:30.82
and also get those
benefits at the same time.
00:36:30.89\00:36:32.82
I do want to say too, Curtis,
00:36:32.85\00:36:34.19
that they also have a
sulfur-containing compound
00:36:34.26\00:36:37.03
in them, that
sulfur-containing compound on.
00:36:37.06\00:36:39.29
I don't know if you've
ever left something like,
00:36:39.33\00:36:41.06
your collard
greens, or kale greens,
00:36:41.10\00:36:42.76
or mustard greens on the
stove for a long period of time,
00:36:42.80\00:36:46.00
or let's say, you made a mistake
00:36:46.03\00:36:47.44
and forgot to put
them away the night before.
00:36:47.47\00:36:48.97
They might come away
00:36:49.00\00:36:50.34
with this kind of terrible odor,
00:36:50.41\00:36:51.74
it comes from them,
00:36:51.77\00:36:53.11
but that's the
sulfur containing compound.
00:36:53.14\00:36:54.48
And believe it or not,
00:36:54.51\00:36:55.84
individuals who might not
be able to take penicillin,
00:36:55.88\00:36:57.45
they can do sulfur instead.
00:36:57.48\00:36:59.05
So the
sulfur-containing compound,
00:36:59.08\00:37:00.72
God put it in the food we eat.
00:37:00.75\00:37:02.95
You know, as a
council on diets and foods,
00:37:02.98\00:37:05.45
the statement is made
in a fruits and vegetable,
00:37:05.49\00:37:07.56
grain and cereal
kingdom are found.
00:37:07.59\00:37:09.26
All the food
elements that we need.
00:37:09.29\00:37:11.46
All the food elements
that we need, all right.
00:37:11.49\00:37:12.99
And so the Brussels sprouts
00:37:13.03\00:37:14.36
rather than doing
with a lot of water,
00:37:14.40\00:37:15.73
what we're doing is,
00:37:15.76\00:37:17.10
we're actually going
to do something neat.
00:37:17.17\00:37:18.50
We're going to put in
some of our garlic powder.
00:37:18.53\00:37:20.94
Okay. Over top of them.
00:37:20.97\00:37:23.71
And we're going to put
a little bit of the salt
00:37:23.74\00:37:26.01
over top of that.
00:37:26.04\00:37:27.38
Okay.
00:37:27.41\00:37:28.91
And then we're
going to take olive oil.
00:37:28.94\00:37:30.48
Now what doesn't
taste good with olive oil?
00:37:30.55\00:37:33.15
I mean, olive oil.
00:37:33.18\00:37:34.52
Almost anything...
00:37:34.55\00:37:35.88
Yeah. Yes.
00:37:35.92\00:37:37.29
So you know we've got
the olive oil going on.
00:37:37.32\00:37:38.82
So you're just
going to coat it and...
00:37:38.85\00:37:40.19
I am coat with the olive oil.
00:37:40.26\00:37:41.59
And then what
we're going to do is,
00:37:41.62\00:37:42.96
we're going to take our
green spoon, 'cause you know,
00:37:42.99\00:37:45.06
we've got the green
going on right now here.
00:37:45.09\00:37:46.53
Yeah.
00:37:46.56\00:37:47.90
Want to take the green,
and we're going to just,
00:37:47.93\00:37:49.56
all you going to
do is, move it around,
00:37:49.60\00:37:50.97
'cause you want to coat
00:37:51.00\00:37:52.33
the actual Brussels
sprouts themselves, okay.
00:37:52.37\00:37:53.70
Oh, okay.
00:37:53.74\00:37:55.07
Put the olive oil,
00:37:55.10\00:37:56.44
and they go in oven at 300,
00:37:56.47\00:37:57.81
and I mean, I'm
sorry, 400 degrees
00:37:57.84\00:37:59.71
and they're actually
going to go in a oven.
00:37:59.74\00:38:01.08
We're going to show you
how we do them at home, okay.
00:38:01.11\00:38:03.11
I'll move this
pan over here. Oh.
00:38:03.14\00:38:04.91
You got the green cutting board-
00:38:04.95\00:38:06.28
And we got the
green cutting board...
00:38:06.31\00:38:07.65
Brussels sprouts and
also the green spatula.
00:38:07.68\00:38:12.09
So what you're going to do is,
I always bake them face down.
00:38:12.12\00:38:16.22
Okay.
00:38:16.26\00:38:17.63
Face down, okay. So you
can go start doing them.
00:38:17.66\00:38:20.00
Face down on a sheet.
00:38:20.03\00:38:22.03
You want me to just go in and...
00:38:22.06\00:38:23.40
No, no, let me
give you something.
00:38:23.47\00:38:26.00
You want to go on in
there and get them out.
00:38:26.03\00:38:27.37
Get some utensils here.
00:38:27.44\00:38:29.70
Okay, all right.
00:38:29.74\00:38:31.07
Okay, you got one.
00:38:31.11\00:38:32.44
There you go.
00:38:32.47\00:38:33.81
And- I'm telling you-
00:38:33.88\00:38:35.21
Now you want the
leafs and everything.
00:38:35.24\00:38:36.58
I want everything, I
want everything there.
00:38:36.61\00:38:37.95
Everything.
00:38:37.98\00:38:39.31
Leafs are part of
that coloring too.
00:38:39.35\00:38:40.68
Okay.
00:38:40.72\00:38:42.05
Okay, and we're just
going to sit them down.
00:38:42.08\00:38:44.32
I, like I said before, was
not a lover of Brussels sprouts,
00:38:44.35\00:38:47.36
but when we
started on these, this way,
00:38:47.39\00:38:49.76
and so I saw
this recipe somewhere,
00:38:49.79\00:38:52.49
and they had a
different kind of version.
00:38:52.53\00:38:54.43
You know, everybody's got a
different version out there.
00:38:54.46\00:38:56.06
But the bottom-line is that,
00:38:56.10\00:38:57.67
on these, we just actually-
00:38:57.70\00:38:59.30
but you want to
make them face down
00:38:59.33\00:39:00.67
because they will brown
on the bottom side first.
00:39:00.74\00:39:03.34
Yes. Okay.
00:39:03.41\00:39:04.74
So just lay them
on a cookie sheet,
00:39:04.77\00:39:06.54
lay them on a cookie sheet,
00:39:06.57\00:39:07.91
no rhyme or reason
just put them on there,
00:39:07.94\00:39:10.08
okay.
00:39:10.15\00:39:11.48
And if you're doing
them on a cookie sheet,
00:39:11.51\00:39:14.15
you want to make
them space them apart
00:39:14.22\00:39:15.75
from each other, all right.
00:39:15.78\00:39:17.19
And then you going to be
checking them, all right.
00:39:17.22\00:39:19.29
It takes about 30
minutes altogether.
00:39:19.32\00:39:21.82
On each side or-
00:39:21.86\00:39:23.19
No, no, no, 30
minutes altogether.
00:39:23.22\00:39:24.56
So when we're about 15 minutes,
you want go and turn them,
00:39:24.59\00:39:26.83
and depending
on them themselves,
00:39:26.90\00:39:28.23
you know, you might say,
00:39:28.26\00:39:29.60
you might want to turn
down a little bit, just depends.
00:39:29.63\00:39:31.10
Once you see them getting brown,
00:39:31.13\00:39:32.47
and olive oil what
makes them get brown
00:39:32.50\00:39:33.97
on the other side,
okay, that's because it.
00:39:34.04\00:39:35.37
Right, right, okay.
00:39:35.40\00:39:36.74
So this is a
really good, like I said,
00:39:36.77\00:39:39.64
a very good dish to
make, and taste delicious.
00:39:39.67\00:39:43.28
Delicious. Delicious.
00:39:43.35\00:39:44.68
Not luscious, but delicious,
00:39:44.71\00:39:46.05
Yes, okay. okay.
00:39:46.08\00:39:47.42
All right, we got them all near-
00:39:47.45\00:39:48.78
We got all the leafs in there.
00:39:48.82\00:39:50.15
Got the leafs in there too-
00:39:50.19\00:39:52.15
When you say leafs,
it's actually the skin.
00:39:52.19\00:39:53.86
Oh, it's the skin.
00:39:53.89\00:39:55.22
It's actually the skin,
its not the leafs of it.
00:39:55.26\00:39:56.59
You got the leafs, okay.
00:39:56.62\00:39:57.96
'Cause they might be thinking,
they're going to get sick
00:39:57.99\00:39:59.33
or something on there, okay.
00:39:59.36\00:40:00.70
So this goes in the oven,
it goes in at 400 degrees.
00:40:00.73\00:40:02.66
And like I said before,
within about 10, 15 minutes,
00:40:02.70\00:40:04.80
you want to go, and
you can turn them over,
00:40:04.83\00:40:06.84
if they've already
started turning brown.
00:40:06.87\00:40:08.90
Sometime also, if
you're oven's calibrated,
00:40:08.94\00:40:11.24
you might want
to start off at 375.
00:40:11.27\00:40:13.04
If you start at 375,
and then turn them over,
00:40:13.07\00:40:15.48
as you see them begin
turn like a golden brown
00:40:15.51\00:40:17.55
on the bottom part.
00:40:17.58\00:40:18.91
And then you flip
them over, all right,
00:40:18.95\00:40:20.52
and then they are now
another wonderful dish to add
00:40:20.55\00:40:23.15
to what you're eating.
00:40:23.18\00:40:24.52
It's going to go very, very well
00:40:24.55\00:40:25.89
with our meatloaf.
00:40:25.92\00:40:27.26
And we actually
are serving them...
00:40:27.29\00:40:28.62
In the salad... And the salad.
00:40:28.66\00:40:30.03
Yes, all right.
00:40:30.06\00:40:31.39
Get that- So that's
our Brussels sprouts.
00:40:31.43\00:40:32.76
We're going to
go recheck on them,
00:40:32.79\00:40:34.13
we're going to put
them on in the oven,
00:40:34.16\00:40:35.50
and then you're
going to see them
00:40:35.53\00:40:36.87
at the very end of the show.
00:40:36.90\00:40:38.23
So along with that we're going
to go to our very next recipe.
00:40:38.27\00:40:39.60
Our next recipe,
00:40:39.63\00:40:40.97
how about stir
fried cauliflower?
00:40:41.00\00:40:43.24
It calls for:
00:40:43.27\00:40:44.61
Okay, we got one of those foods
00:41:12.80\00:41:14.37
that people have a problem with,
00:41:14.40\00:41:16.07
and that is a cauliflower.
00:41:16.10\00:41:17.51
We did the Brussels
sprouts now, the cauliflower.
00:41:17.54\00:41:19.21
Now we got the
cauliflower going.
00:41:19.24\00:41:20.58
We, you know, but a lot of
people have done cauliflower
00:41:20.61\00:41:22.81
and turn it into mash potatoes.
00:41:22.84\00:41:24.18
Yeah, that's...
00:41:24.25\00:41:25.58
You know, so we're
going to cauliflower
00:41:25.61\00:41:26.95
and a stir fry, all right, Okay.
00:41:26.98\00:41:28.32
I knew, we'll do
something different.
00:41:28.35\00:41:29.68
So you know the
cauliflower comes
00:41:29.72\00:41:31.05
in a great big huge
floret, a big, big bub.
00:41:31.09\00:41:32.42
And this is kind of like,
it's a lot of these together.
00:41:32.45\00:41:34.52
And so actually
what I'm doing is
00:41:34.56\00:41:35.89
I just take
that centerpiece out.
00:41:35.92\00:41:37.86
I'm going to
take this loose here,
00:41:37.89\00:41:39.76
because this all is going to
go into the actual processor.
00:41:39.79\00:41:43.26
Oh, the cauliflower, okay.
00:41:43.30\00:41:44.63
All right, so now
you want to cut them down
00:41:44.67\00:41:46.00
to little florets, you
see our little florets.
00:41:46.03\00:41:48.37
I'm going to cut
them down like that.
00:41:48.40\00:41:50.24
And they're
going to go in there,
00:41:50.31\00:41:51.64
and on this one
00:41:51.67\00:41:53.01
you're going to
had to be very careful
00:41:53.04\00:41:54.61
to make sure
00:41:54.64\00:41:55.98
that you use the
pulse on it, okay.
00:41:56.01\00:41:58.08
We want to turn it
into a rice, all right.
00:41:58.11\00:42:00.55
So let's put that top on it.
00:42:00.62\00:42:02.82
Okay, here we go.
00:42:02.85\00:42:04.19
Little bit more. Okay.
00:42:12.13\00:42:13.50
Now this is going to be
new for a lot of people,
00:42:17.30\00:42:20.34
'cause everybody used
to do the mashed potatoes.
00:42:20.37\00:42:22.90
Take the blade out.
00:42:22.94\00:42:24.31
I'm going to get
this thing heated up.
00:42:24.34\00:42:25.67
Okay.
00:42:25.71\00:42:27.04
That is going to be
new, it's going to be new.
00:42:27.08\00:42:29.64
And- want to put
this here, honey?
00:42:29.68\00:42:31.51
Yeah, go ahead and put in there.
00:42:31.55\00:42:32.88
Okay.
00:42:32.91\00:42:34.25
And I'm getting ready
to heat my skillet up,
00:42:34.32\00:42:35.65
and add my olive oil.
00:42:35.68\00:42:37.02
All right.
00:42:39.82\00:42:43.93
And I had a lot of friends
00:42:43.96\00:42:45.29
that were on this low carb diet,
00:42:45.33\00:42:47.40
and they were talking
about they use the cauliflower.
00:42:47.43\00:42:50.27
The first time I
heard them saying,
00:42:50.30\00:42:51.63
we're using cauliflower
as the, in the place of-
00:42:51.67\00:42:54.57
Potato.
00:42:54.60\00:42:55.94
Potato It was like
okay, all right, okay, okay.
00:42:55.97\00:42:58.41
And then, and then
00:42:58.44\00:43:00.11
I began to work
with a cauliflower.
00:43:00.18\00:43:02.28
You needed a
food processor again.
00:43:02.31\00:43:03.65
Not indeed, no more,
00:43:03.68\00:43:05.01
but I see some more
of goodies in there,
00:43:05.05\00:43:06.38
but we want to just let it go.
00:43:06.41\00:43:07.75
Yeah, we let it go.
00:43:07.78\00:43:09.12
Okay. All right.
00:43:09.15\00:43:10.49
So we're going to heat
our skillet up once again,
00:43:10.52\00:43:12.42
we're heating it
up with the olive oil
00:43:12.45\00:43:14.92
and we're going to start
and by putting in our onions.
00:43:14.96\00:43:19.86
Okay.
00:43:19.89\00:43:21.50
Some of this
knife out of the way.
00:43:21.53\00:43:23.40
So a lot of people do these-
00:43:23.47\00:43:25.53
mash potatoes
from the cauliflower.
00:43:25.57\00:43:27.14
Or them might just steam
it, steam the cauliflower,
00:43:27.17\00:43:30.51
which I don't get
excited about it being steamed.
00:43:30.54\00:43:32.41
Yes, okay.
00:43:32.44\00:43:33.78
I don't know who gets
excited about it being steamed,
00:43:33.81\00:43:35.41
but I'm not excited
about being steamed.
00:43:35.44\00:43:37.35
We're going to go
ahead and put in our onions,
00:43:37.38\00:43:39.41
our bell peppers as well.
00:43:39.45\00:43:41.12
One thing about food once again,
00:43:41.15\00:43:42.85
it's got to have
that pretty color,
00:43:42.88\00:43:44.85
it's got to have
that pretty texture
00:43:44.89\00:43:47.16
that's going on for
people who really like it.
00:43:47.19\00:43:48.99
And believe it or not,
00:43:49.02\00:43:50.36
even though the
cauliflower itself
00:43:50.43\00:43:52.26
can have a strong odor to it.
00:43:52.29\00:43:53.80
The way we're
going to make it up,
00:43:53.83\00:43:55.16
it does not because
it's going to be camouflaged
00:43:55.20\00:43:56.70
by the soy, the sesame oil,
and also by the liquid smoke,
00:43:56.77\00:43:59.77
all right.
00:43:59.80\00:44:01.14
Now the mushroom I'm using
is the portabella mushroom.
00:44:01.17\00:44:04.24
Because also it
has a coloring too it,
00:44:04.31\00:44:06.27
it's a little bit darker than
the other regular mushrooms.
00:44:06.31\00:44:08.61
And I want to have that in there
00:44:08.64\00:44:10.25
to save the place of,
let's say, putting meat,
00:44:10.28\00:44:12.35
'cause sometime, you
know, when we have a stir fry,
00:44:12.38\00:44:14.12
people actually
put meat in there.
00:44:14.15\00:44:15.75
But this is going to be no meat,
00:44:15.78\00:44:17.85
its just going to
be that the cauli-
00:44:17.89\00:44:19.25
the actual portabella.
00:44:19.29\00:44:21.62
The baby
portabella is what we're using
00:44:21.66\00:44:24.49
to do a simulation
of actually meet here.
00:44:24.53\00:44:26.83
Actually now stirring
up, is going to this thing.
00:44:26.90\00:44:28.86
I'm want to go head on
also, and add to that my garlic.
00:44:28.90\00:44:33.07
Okay.
00:44:33.10\00:44:34.44
So you must have
a food processor.
00:44:34.47\00:44:36.57
I mean, that's just a
basic food kitchen item.
00:44:36.60\00:44:39.74
Yeah, I always say, you,
00:44:39.77\00:44:41.11
there are certain
thing you need to have.
00:44:41.14\00:44:42.48
I mean, the certain things
you just cannot do without.
00:44:42.51\00:44:43.85
If you're going to be cooking,
00:44:43.88\00:44:45.21
you need to have
those kind of things,
00:44:45.25\00:44:46.58
or you know, you can
buy already chopped up,
00:44:46.61\00:44:47.95
you're going to
pay your money for it.
00:44:47.98\00:44:49.32
But you know, now-
00:44:49.35\00:44:50.69
It's just worth it to go ahead
00:44:50.72\00:44:52.05
and get yourself so-
00:44:52.09\00:44:53.46
Now, you don't
want to cook real long,
00:44:53.49\00:44:54.82
all I'm doing is
just letting the onions
00:44:54.86\00:44:56.19
get a little bit
more transparent,
00:44:56.22\00:44:57.56
translucent, soft and tender,
00:44:57.59\00:44:59.86
because remember, the
rest of it is going to cook
00:44:59.89\00:45:01.23
with that cauliflower.
00:45:01.26\00:45:02.60
Oh, I see.
00:45:02.63\00:45:03.97
And the cauliflower does
not just cook right away.
00:45:04.00\00:45:05.33
So you're going to have
00:45:05.37\00:45:06.74
to have a little bit of
time with that in here, okay.
00:45:06.77\00:45:08.10
So we're going to go ahead
and put in the cauliflower.
00:45:08.14\00:45:09.80
If you'll go ahead
and put that in for me.
00:45:09.84\00:45:11.81
All right. All right.
00:45:11.84\00:45:13.58
We're doing a
simulation of a white rice.
00:45:13.61\00:45:15.74
And this the first time
people seeing cauliflower
00:45:15.78\00:45:18.98
in this texture.
00:45:19.01\00:45:23.12
Yes, texture.
00:45:23.15\00:45:24.52
We're making a
stir fry, stir fry.
00:45:24.55\00:45:29.82
And you can see already
00:45:29.86\00:45:31.69
it looks like regular rice.
00:45:31.73\00:45:34.56
Mixing with the peppers
in it, mushrooms and, yes.
00:45:34.60\00:45:39.07
Okay.
00:45:39.10\00:45:40.44
So I'm going to have
you go ahead and start up.
00:45:40.47\00:45:41.97
Let's go and put
the onion powder,
00:45:42.00\00:45:43.54
garlic powder, onion
powder, either one, that's it.
00:45:43.61\00:45:45.77
Sprinkle that all on.
00:45:45.81\00:45:47.84
And then you're going to
sprinkle on onion powder,
00:45:47.88\00:45:51.58
and then you're
going to go ahead
00:45:51.61\00:45:52.95
and just put that
liquid smoke, liquid smoke.
00:45:52.98\00:45:54.32
Oh, liquid smoke.
00:45:54.35\00:45:56.89
All right.
00:45:56.92\00:45:58.25
That will give the
hickory kind of a smell to it.
00:45:58.29\00:46:00.16
And what else? You
can put that soy sauce.
00:46:00.19\00:46:02.52
That's it.
00:46:02.56\00:46:03.93
Now put the soy sauce on.
00:46:03.96\00:46:05.53
Look, it's that brown color,
00:46:05.56\00:46:06.93
'cause you know, we're trying
to camouflage that cauliflower.
00:46:07.00\00:46:10.47
We're going to put that
sesame oil on there also.
00:46:10.50\00:46:12.43
Now this gives out a very
distinct flavor, doesn't it.
00:46:12.47\00:46:14.14
Oh, yeah, oh, yeah, oh,
yeah, it does it, it does it.
00:46:14.17\00:46:17.94
And I'm going to
save the salt to last.
00:46:17.97\00:46:21.48
Going to stir it up.
00:46:21.51\00:46:24.58
And look at that,
00:46:24.61\00:46:25.95
really it's got a
nice presentation,
00:46:25.98\00:46:27.68
its very, very
pretty, it's attractive,
00:46:27.72\00:46:29.48
and really and truly
if you didn't tell anybody
00:46:29.52\00:46:31.12
it was cauliflower,
they would eat it up, okay.
00:46:31.15\00:46:33.39
So what we're going to do is,
00:46:33.46\00:46:34.79
we're going to
put the lid on it,
00:46:34.82\00:46:36.16
and once it gets done,
00:46:36.19\00:46:37.53
we'll go ahead and use
the salt on it as well.
00:46:37.56\00:46:39.83
At the end, or- At
the end, at the end.
00:46:39.86\00:46:41.80
We put the salt on
it as much as we needed,
00:46:41.83\00:46:43.47
'cause we already got us
the soy sauce on it as well.
00:46:43.50\00:46:46.00
So we're going to put a lid on.
00:46:46.03\00:46:47.37
Wow, that was quick, simple.
00:46:47.44\00:46:48.77
Quick and fast,
takes about 20, 30 minutes.
00:46:48.80\00:46:50.14
And it looks
different, you would not know
00:46:50.21\00:46:52.17
that
cauliflower is in that dish.
00:46:52.21\00:46:54.44
Cauliflower. Cauliflower.
00:46:54.48\00:46:55.81
Okay,
cauliflower- Is in that dish.
00:46:55.84\00:46:57.18
All right let's look at
our next one, our last one,
00:46:57.25\00:46:58.88
which is actually
mixed berry cobbler.
00:46:58.91\00:47:01.22
It's calls for:
00:47:01.25\00:47:02.58
Well you know, Curtis,
this one of my favorite ones,
00:47:18.77\00:47:20.64
but you know, when I said,
00:47:20.67\00:47:22.00
I was talking about
how much goes is in it,
00:47:22.04\00:47:23.54
you know, I said one,
but you got to have two bags.
00:47:23.61\00:47:26.21
Two sixteen ounce
bags of the mixed berries.
00:47:26.24\00:47:28.11
Now we're with two bags.
00:47:28.14\00:47:29.48
Two, two, two- Two bags, okay.
00:47:29.51\00:47:31.41
But it shouldn't
do two four hands,
00:47:31.45\00:47:32.78
but just two, okay.
00:47:32.81\00:47:34.15
Now, all right, we've got
these frozen strawberries,
00:47:34.22\00:47:35.92
and what's going to happen is,
00:47:35.95\00:47:37.29
I'm going to go
ahead and put in,
00:47:37.32\00:47:38.69
I'm going to put
different things in.
00:47:38.72\00:47:40.16
This is cornstarch which
is going to actually help
00:47:40.19\00:47:42.29
to give it a thickening agent
it needs to have for it to go.
00:47:42.32\00:47:45.86
You're going to go
ahead and get those lemon,
00:47:45.89\00:47:47.23
that lemon juice
ready for me, okay.
00:47:47.30\00:47:49.23
I'm going to
also put into this one
00:47:49.26\00:47:50.67
our Florida crystals,
00:47:50.70\00:47:52.40
which also goes in as well.
00:47:52.43\00:47:54.07
All right. Okay.
00:47:54.14\00:47:55.47
And we're going to put in,
00:47:55.50\00:47:57.11
I'm going to save
these Florida crystals here
00:47:57.14\00:47:58.74
for my dough at the end.
00:47:58.77\00:48:00.61
And you're
going to make that up,
00:48:00.68\00:48:02.01
and then you're going to
go ahead and pour in here.
00:48:02.04\00:48:03.58
I'm just going to stir around.
00:48:03.65\00:48:05.01
You know there is a
couple ways I've done is one,
00:48:05.05\00:48:06.45
and I can actually cook it
on a stove and make it thick
00:48:06.48\00:48:08.82
or you can
actually just allow it
00:48:08.85\00:48:10.19
to do its own thickening
as it's baking in the oven.
00:48:10.22\00:48:12.85
So I want you to put
that lemon in there for me.
00:48:12.89\00:48:14.79
Put it in here. Oh,
okay. In here, in here.
00:48:14.82\00:48:16.26
Go ahead and pour in, okay.
00:48:16.29\00:48:18.69
Yeah.
00:48:18.73\00:48:20.10
Yeah,
00:48:20.13\00:48:21.46
that's what I'm
talking about, okay, all right.
00:48:21.50\00:48:23.77
And we're going to
just take this spray,
00:48:23.80\00:48:27.34
and we're going
to spray our dish.
00:48:27.37\00:48:29.70
Oh.
00:48:29.74\00:48:32.04
And it's a cobbler,
00:48:32.07\00:48:33.58
because it only has a top on it,
00:48:33.61\00:48:34.94
does not have a bottom, okay.
00:48:34.98\00:48:36.95
Also cobbler
means it doesn't have-
00:48:36.98\00:48:39.05
The copper has a
thick crust on top of it.
00:48:39.08\00:48:42.45
It's not pie, it's
actually cobbler, okay.
00:48:42.48\00:48:44.42
All right,
00:48:44.45\00:48:45.82
so we're going to go
ahead and pour that in.
00:48:45.85\00:48:50.03
It's very, very
attractive. And very easy too.
00:48:50.06\00:48:52.59
Want me to hold
it for you, honey?
00:48:52.63\00:48:54.00
Yeah, let me
get all the goodies.
00:48:54.03\00:48:56.10
All the juice, you got it? Okay.
00:48:56.13\00:49:00.57
All right.
00:49:00.64\00:49:01.97
And it takes two of these.
Okay, so two of these bags.
00:49:02.00\00:49:04.31
Two of these, in
order to get enough to go
00:49:04.34\00:49:06.14
into your nine-inch pie shell.
00:49:06.17\00:49:08.08
Okay. All right.
00:49:08.11\00:49:09.44
And once again it's going
to cook as it goes around,
00:49:09.48\00:49:11.38
it will cook itself,
it will cook to the point
00:49:11.41\00:49:13.35
where it actually will
make a thick sauce, all right.
00:49:13.42\00:49:15.22
Okay, now any type
of berries, I mean,
00:49:15.25\00:49:16.89
you have a mixed berries, but-
00:49:16.92\00:49:18.42
This is a mixed
berries, you can go blueberry,
00:49:18.45\00:49:20.06
a blackberry, we've
done them on other shows.
00:49:20.09\00:49:21.59
We've actually have
them in our recipe book.
00:49:21.62\00:49:23.53
Other ones are that you
can actually make as well.
00:49:23.56\00:49:25.63
And I've already
got my pie crust,
00:49:25.66\00:49:27.76
you can use a pie shell.
00:49:27.80\00:49:29.30
In our book we
actually have our own pie shells
00:49:29.33\00:49:31.37
we make whole-wheat pie shells
00:49:31.40\00:49:33.37
and this is unbleached shell
00:49:33.44\00:49:36.24
that we've
actually made as well.
00:49:36.27\00:49:37.74
We've had them in oats
and stuff we've made as well.
00:49:37.77\00:49:39.44
That's right.
00:49:39.47\00:49:40.81
So there's all different kinds
that you can actually make up.
00:49:40.88\00:49:43.08
And let's see
00:49:43.11\00:49:44.45
if we want to get this
one here to cooperate with us,
00:49:44.48\00:49:45.88
and I think it will,
not 100 percent sure.
00:49:45.91\00:49:47.95
We're going to pull
that off from there,
00:49:47.98\00:49:49.78
and we're going to
lay it across here.
00:49:49.82\00:49:52.62
All right, we want those edges
to come on out on both sides,
00:49:52.65\00:49:56.73
all right.
00:49:56.76\00:49:58.09
And we're going to move that in
00:49:58.13\00:49:59.46
and we just going to, kind of-
00:49:59.49\00:50:00.83
Is that called crimp?
00:50:00.90\00:50:02.23
No, I'm not doing that,
I'm just actual just covering
00:50:02.26\00:50:05.10
the actual berries themselves
as it cooks in the oven, okay.
00:50:05.13\00:50:07.54
Oh, okay.
00:50:07.57\00:50:08.90
Just covering the
berries themselves.
00:50:08.94\00:50:10.27
And over here, I got
a lot of I thick end,
00:50:10.31\00:50:11.64
so we're going to move
that over here on this side.
00:50:11.67\00:50:13.98
So we can have a top-
00:50:14.01\00:50:15.61
Robbing Peter to pay Paul.
00:50:15.64\00:50:17.78
Yeah, something like that, okay.
00:50:17.81\00:50:20.12
And then I'll
just take a fork, okay.
00:50:20.15\00:50:22.52
Take a fork,
00:50:22.55\00:50:24.32
okay, take a fork-
00:50:24.35\00:50:26.49
And we're just
going to take the fork,
00:50:26.52\00:50:27.86
and all we're going to do
is just go on the edges of it.
00:50:27.89\00:50:30.63
Okay.
00:50:30.66\00:50:31.99
I thought you're going to use
the fork and cut holes in it.
00:50:32.03\00:50:34.43
No, no, that's
when you do pie crust
00:50:34.46\00:50:37.57
to keep the crust
from actually swelling up
00:50:37.60\00:50:40.34
while you're making your
recipe, the recipe itself.
00:50:40.37\00:50:43.04
That's when you had to
punch holes in the crust,
00:50:43.07\00:50:44.91
it is on the bottom.
00:50:44.94\00:50:46.27
Oh, okay.
00:50:46.31\00:50:47.64
But you don't do
it on top. No, no.
00:50:47.68\00:50:49.11
On top of this, what I will
do is make a little lines in it
00:50:49.14\00:50:52.31
which I'll show
you in half second.
00:50:52.35\00:50:53.72
Okay. Okay.
00:50:53.75\00:50:55.08
So you're just going
to, the main thing here
00:50:55.12\00:50:56.45
and believe it or not,
00:50:56.48\00:50:57.82
when this goes
around and starts cooking,
00:50:57.85\00:50:59.19
it's actually
going to lift up this,
00:50:59.22\00:51:01.26
and it becomes a
actual crust on top of it
00:51:01.29\00:51:04.99
which I really like, okay.
00:51:05.03\00:51:06.36
So we're crimping
it round the edges,
00:51:06.39\00:51:08.50
as, well, Curtis
will use the word crimp.
00:51:08.53\00:51:10.00
Okay.
00:51:10.07\00:51:11.40
But the bottom line is that,
00:51:11.43\00:51:12.77
and then we got to
take our little knife
00:51:12.80\00:51:14.90
and we're just
going to then create-
00:51:14.94\00:51:18.61
Okay, in there. Oh, okay.
00:51:18.64\00:51:20.18
So we want to go
away at this point.
00:51:20.21\00:51:22.81
Well, I tell you what,
00:51:22.84\00:51:24.18
I know a lot of people
interested in these recipes,
00:51:24.25\00:51:26.55
and also how to
get a hold to us.
00:51:26.58\00:51:28.48
So we have a roll,
00:51:28.52\00:51:30.12
and so after
that we'll come back
00:51:30.19\00:51:31.82
and see the finished product.
00:51:31.85\00:51:33.22
So here's the information
that you need at this time.
00:51:33.25\00:51:38.13
If you would like
to contact the Eakins
00:51:38.16\00:51:40.00
to find out more
about their ministry
00:51:40.03\00:51:42.00
or if you'd like to
invite Curtis and Paula
00:51:42.03\00:51:44.30
to present their
seminars in your area,
00:51:44.33\00:51:46.53
then you can contact
them at Abundant Living.
00:51:46.57\00:51:49.24
Post Office Box 2873,
00:51:49.27\00:51:51.64
Huntsville, Alabama 35804.
00:51:51.67\00:51:54.98
That's Abundant Living
00:51:55.01\00:51:56.34
Post Office Box
2873, Huntsville,
00:51:56.38\00:51:59.85
Alabama 35804.
00:51:59.88\00:52:02.65
You can call 256-859-1982.
00:52:02.68\00:52:06.96
That's 256-859-1982.
00:52:06.99\00:52:11.26
You may also
order their products
00:52:11.29\00:52:12.96
or get their recipes online
00:52:12.99\00:52:14.80
at AbundantLivingTV.org.
00:52:14.83\00:52:17.57
That's AbundantLivingTV.org.
00:52:17.60\00:52:21.07