I want to spend my life
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Mending broken people
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I want to spend my life
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Removing pain
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Lord, let my words
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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 cooking program.
00:01:06.56\00:01:10.47
And once again my
name is Curtis Eakins,
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and my co-host would be...
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Paula Eakins.
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Very good, right on cue.
Right on cue, right on cue.
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Holy matrimony, 23
years of holy matrimony.
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As of the time of this taping.
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And you're having a wonderful
time being married to me.
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Is that correct? Absolutely.
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Okay, just want to...
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Just like to hear
that every now and then.
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I saw Ann laugh just then.
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Yeah, probably the whole
lot of people laugh at that one.
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All right, so now our name of
the program for today honey...
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Is Supper
Ideas. Is Supper Ideas.
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Yeah because people are
still trying to figure out
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what to fix for supper.
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Oh, okay. We need some ideas.
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And so we're gonna
give them some ideas
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on what to do for supper.
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And of course, we
got a whole gamut.
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We always have, you
know, the main entrée,
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we have a starch, you
know, and we have a dessert.
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All that kind of stuff is
gonna be in a program, you know.
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Okay.
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So let's go talk
first of the recipe
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because we have a story
behind this first recipe.
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Let's go through a list of what
we're actually fixing today.
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Okay, let's do that. All right.
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We're doing a
sausage spinach quiche.
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Okay.
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And it actually has a
whole-wheat pie crust.
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Okay.
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And we're also going to be doing
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a bean and saute red pepper.
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Okay.
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And it's a
really good one, Curtis.
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Mm-hmm. All right.
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And then we're gonna also finish
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with this tofu
maple cream and berries.
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That sounds good.
Sounds good. Okay.
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And it's a little bit of stuff
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you ever gonna be
on the date, Curtis.
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Okay, now you said
about the quiche now.
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So let's talk
about this quiche now.
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Now you did a
quiche just recently well,
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at time of this program anyway.
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Let's talk about
that for a moment
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because we were at
a lifestyle facility
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called Uchee Pines, in Seale,
Alabama near Columbus, Georgia.
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And so let's talk
about that for a moment
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because you had a
cooking demonstration class.
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Okay, Uchee Pines is a place
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that people who
don't really want to do
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the conventional medicine
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might decide they want to do
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some more natural
alternatives, okay.
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And they might
have heart disease,
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diabetes, cancer and the like.
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And so they go to Uchee Pines,
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there's other
places out there as well.
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They go to Uchee
Pines, 17-21 days stay
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and when they go there
they use all natural, herbals,
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and different things like
that to get them back on point.
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They do
walking... Drugless approach.
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Drugless approach, okay.
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Walking, water therapy, massage,
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spiritual aspects
approach, everything is there.
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And I actually had the honor
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of actually going
to Uchee Pines in 2006,
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when I was
diagnosed with breast cancer.
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And that was my place,
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I went to after I had my surgery
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and at that time Dr.
Fred was over the place there
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and they... it
was just beautiful.
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It was a chance to relax
and come aside and rest a while
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and whole spiritual, the mental,
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the physical
all of it was there.
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But I didn't go by
myself, did I, Curtis?
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I think I went with
you. Yes, you went with me.
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'Cause we're joined
at the hip. Yes, we are.
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And so recently
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I had the
opportunity to go to Uchee Pines
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to do a whole
week worth of recipes
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that included the
breakfast, the lunch,
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the dinner, all the
salads, the soups everything.
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Our whole week was of menus
and then have a cooking track,
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and the cooking
track was at afternoon.
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So people came,
entered the classroom,
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was able to
actually cook with us
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and so that was a
very good experience and...
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Yes, it was.
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A lot of work, you did menu
for the breakfast and the lunch
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for the whole week of
those who registered as well.
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And the first one,
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the first recipes you
did was the spinach quiche.
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The spinach quiche
was one of many of them
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and it run over very, very well.
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It was also one
of the first times
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I've ever seen my stuff in
a larger quantity, mass food
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'cause normally
when we do our programs,
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they're just for
regular family size,
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but this time it was actually
for a larger group of people.
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So it went very, very
well, I was very pleased
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and, you know, God is awesome,
I mean, who would have thought.
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I mean, who
would have thought it?
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Who would have thought,
you know, you never know
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where He's gonna come
from or what He's gonna do
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but He's awesome.
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He's always good, always good.
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And so this recipe,
Curtis, it actually has...
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Let's look at the
actual menu itself,
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the recipe itself
and it calls for...
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Okay. So we're gonna do that.
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Spinach quiche.
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Yeah, we got that
spinach quiche going.
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I'm gonna tell you quiche
was one of my favorite foods.
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One of your favorite.
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One of my favorite
foods and it had like,
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I'm gonna go back in a
day now, that's back in a day.
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I'm gonna go
back, I'm gonna go back.
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Yes, some time ago.
Okay, back in a day.
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You know, our quiches had
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between four and
six eggs in them.
00:06:03.56\00:06:04.89
Okay, all right,
whole eggs, okay?
00:06:04.93\00:06:07.40
And it had a half
and a half cheese milks
00:06:07.43\00:06:10.70
and it also had in it cheeses,
real cheeses, all right.
00:06:10.73\00:06:14.37
And so it's one of
those kind of a Sunday brunch
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or it can be an
evening kind of a meal.
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It's a one dish
meal for one thing
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and when I really switched over,
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we switched over to
the vegetarian first
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and then we went to
veganism, I'm like...
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Plant based. Plant based.
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I had to like let go
a lot of stuff, okay.
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And with that in mind
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just trying to find
substitutes for things.
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Now I think that's the
thing that people want to know,
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how can I
substitute something out
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to make something more healthy
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and so this recipe
you gonna really enjoy
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because there is no
eggs, there is no cheese,
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or anything, even the
sausage is a mock sausage.
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All right. Okay.
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And so I think that and
we bring it back to life.
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Bringing that
quiche back out there.
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I think of course,
this is no surprise of,
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a lot of people out,
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the number one
killer in United States
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is cardiovascular
disease, cardiovascular.
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A heart attack
by every 32 seconds,
00:07:01.38\00:07:04.15
a stroke about every
40 seconds give or take.
00:07:04.19\00:07:06.82
And so with those two in
mind, now that's the number one,
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number three
killer in United States,
00:07:09.59\00:07:11.03
heart attacks and strokes.
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And one of the major
culprits of that are foods
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that's high in saturated fat.
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Now type of foods in that
category is milk and cheese
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and also beef or
ground beef as well.
00:07:22.97\00:07:24.97
So this dish is a dish
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that can contribute to
cardiovascular disease.
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So we've taken out
and switch out the meat.
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With this mock
sausage. We'll talk about that.
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We switched out the
cheese with the tofu,
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and also I think...
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And we're also gonna
be using a soy parmesan...
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So parmesan cheese with that.
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So we switched out all
those high saturated fatty foods
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and this is now
more of a healthier food
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for the cardiovascular system.
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So that's why this
will be a great substitute
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for the regular quiche.
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And people came from everywhere
from the Bahamas, from Bermuda.
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Yes.
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Okay, from Canada, they
were all there and people
00:08:05.25\00:08:09.68
who had quiche before know
how it's supposed to taste,
00:08:09.72\00:08:11.55
so this was a real
good representation
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and they really enjoyed it.
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They could not
believe that, all right.
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So we're gonna get started
because I'm gonna have you,
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Curtis, go on
ahead and get ready.
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I'm gonna give you a knife,
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I'm gonna have you start off
cutting those onions up for me.
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Onions, okay.
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Is that knife
good for you there?
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Yes. Okay, I'm gonna go now.
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Now, this is a
chop. That's good.
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Keep going and chop it up.
00:08:29.34\00:08:30.97
Okay, cup and a half of that
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I'm gonna go
ahead on and put in.
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Just gonna reach over
here and get the olive oil,
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gonna put olive
oil in the skillet.
00:08:36.64\00:08:39.01
Okay.
00:08:39.05\00:08:40.38
And I like this
recipe because, you know,
00:08:40.42\00:08:42.95
when you talk about
quiches you can actually use
00:08:42.98\00:08:45.45
a lot of different combinations
to go into a quiche.
00:08:45.49\00:08:49.42
All right, I'm doing spinach.
00:08:49.46\00:08:51.13
But, you know,
new thing right now
00:08:51.16\00:08:52.49
also is people are using
kale in their recipes also.
00:08:52.53\00:08:56.73
And then along with that,
00:08:56.77\00:08:58.10
you can do broccoli
in the recipe as well.
00:08:58.13\00:09:00.87
And also you can do a...
00:09:00.90\00:09:04.07
So you got
broccoli, I've seen spinach,
00:09:04.11\00:09:07.98
I've seen kale,
00:09:08.01\00:09:09.94
and I've also
done just quiches alone
00:09:09.98\00:09:12.25
with nothing but
the sausage by itself.
00:09:12.28\00:09:13.62
Oh, okay.
00:09:13.65\00:09:14.98
But I like that
greenery that spinach color
00:09:15.02\00:09:16.72
because that kind
of you have that brown
00:09:16.75\00:09:18.09
and the beige and
you have the green.
00:09:18.12\00:09:19.49
Everything is about
color. We eat with our eyes.
00:09:19.52\00:09:22.72
If we're looking at
something and it looks good,
00:09:22.76\00:09:24.89
then we're more apt to try it.
00:09:24.93\00:09:26.26
Okay, so I'm not that girl
00:09:26.29\00:09:28.43
that goes around
telling everybody
00:09:28.46\00:09:29.80
everything is in the food
00:09:29.83\00:09:31.17
because you know
basically people have
00:09:31.20\00:09:32.53
this kind of stigma
about certain things.
00:09:32.57\00:09:34.04
If you do that they may
think that something is up.
00:09:34.07\00:09:35.94
Something is up. So
why is she asking me that.
00:09:35.97\00:09:38.01
I'll just prepare the
food, let them eat it.
00:09:38.04\00:09:39.87
And just let them eat the
food. Let them swallow it.
00:09:39.91\00:09:42.68
Then when they
ask for the recipe.
00:09:42.71\00:09:44.55
That's when you
start. Then you tell them.
00:09:44.58\00:09:45.91
By the time it's too late,
it's already in the stomach.
00:09:45.95\00:09:47.78
Whether you already
like it till you're like,
00:09:47.82\00:09:49.38
you know what, I had no idea
00:09:49.42\00:09:50.75
it was going to
be tasting like that.
00:09:50.79\00:09:52.92
I just chopped up fine
enough. That is wonderful.
00:09:52.95\00:09:55.32
You did a real good job. Okay.
00:09:55.36\00:09:56.69
I'm just gonna move
this around a little bit.
00:09:56.73\00:09:59.83
Okay. And what
we're gonna do there.
00:09:59.86\00:10:01.63
And the thing about
what happened in Uchee Pines,
00:10:01.66\00:10:03.23
it's a lifestyle
facility there at Uchee Pines.
00:10:03.26\00:10:05.53
It's just outside
of a Columbus, Georgia.
00:10:05.57\00:10:07.97
I've been there
for over, I guess, 30,
00:10:08.00\00:10:10.37
well, probably 40
years, but in a way.
00:10:10.41\00:10:12.94
And the people in your workshop,
00:10:12.97\00:10:16.04
the cooking class,
they prepared their food.
00:10:16.08\00:10:18.41
Then the next day
everyone ate that food
00:10:18.45\00:10:20.95
that they just
prepared the day before.
00:10:20.98\00:10:22.72
Yeah. We did. They did it.
00:10:22.75\00:10:24.95
The kitchen, those
who worked in the kitchen
00:10:24.99\00:10:26.62
actually did the
recipes for the larger group.
00:10:26.65\00:10:29.52
And then we did the
ones for our classroom.
00:10:29.56\00:10:32.13
And then we would take it over.
00:10:32.16\00:10:33.50
So they got a
chance to go a day ahead
00:10:33.53\00:10:35.53
in the recipes we prepared.
00:10:35.56\00:10:36.90
They were a day
ahead, so you knew exactly
00:10:36.93\00:10:38.27
what they are going
to have the next day.
00:10:38.30\00:10:39.63
So we did all kind of things,
00:10:39.67\00:10:41.00
we had waffles
and blueberry sauces,
00:10:41.04\00:10:43.07
and we did a lot.
00:10:43.10\00:10:44.44
We did our burgers, okay.
00:10:44.47\00:10:46.51
We did two
different types of burgers.
00:10:46.54\00:10:47.98
We have sausage
meat in the morning
00:10:48.01\00:10:49.91
and then we had
burgers later on.
00:10:49.94\00:10:51.38
We did fry, but we just did it.
00:10:51.41\00:10:53.95
We were working
it, we were working it.
00:10:53.98\00:10:55.55
We sure were, baby.
00:10:55.58\00:10:56.92
And the people kept saying,
00:10:56.95\00:10:58.29
"It's like regular stuff that
I'm used to eating," you know,
00:10:58.32\00:11:00.16
and but I knew that it was
going to be something different
00:11:00.19\00:11:01.72
but not really, not really.
00:11:01.76\00:11:03.09
I tell you what I want
you to do next, Curtis,
00:11:03.12\00:11:04.46
I'm gonna have you go ahead on
00:11:04.49\00:11:05.83
and start getting
that spinach ready,
00:11:05.86\00:11:07.20
although we're not
going to use it quite yet.
00:11:07.23\00:11:08.56
You want to chop
this up a little bit?
00:11:08.60\00:11:09.93
Yeah, yeah, you're
going to take it out
00:11:09.96\00:11:11.30
and just chop it
up little bit for me.
00:11:11.33\00:11:12.67
And we're going to get
these onions move in here.
00:11:12.70\00:11:14.30
And just real fine for me. Yeah.
00:11:14.34\00:11:19.67
Don't have to do a lot because
one thing about spinach I like
00:11:19.71\00:11:21.84
and that is that once it
goes into anything liquidy,
00:11:21.88\00:11:25.71
it's going to actually
start shrinking up anyway.
00:11:25.75\00:11:27.52
Okay, that's
good. That's good. Okay.
00:11:27.55\00:11:29.25
So we're going to actually
put that over to the side here.
00:11:29.28\00:11:31.62
Oh, all right.
Move it to the side.
00:11:31.65\00:11:33.62
Now we need to
talk about this mock...
00:11:33.66\00:11:35.76
Yeah, let's go with that.
00:11:35.79\00:11:37.13
Let's talk about this because
this may be a new ingredient
00:11:37.16\00:11:39.29
for a lot of people
00:11:39.33\00:11:40.66
and may not be
familiar with this type of
00:11:40.70\00:11:43.93
mock ground beef, or sausage.
00:11:43.97\00:11:47.40
Let me just say this.
00:11:47.44\00:11:49.30
On our programs,
00:11:49.34\00:11:50.97
we try to
introduce or bring things in
00:11:51.01\00:11:52.41
that we've already had
00:11:52.44\00:11:53.78
or we've been out
there and testing.
00:11:53.81\00:11:55.14
I don't like to
just do something
00:11:55.18\00:11:56.51
just because it's there.
00:11:56.54\00:11:57.88
I want to test it
to make sure it's okay
00:11:57.91\00:11:59.25
because we just
don't want it there.
00:11:59.28\00:12:00.62
I tell people, "If
you change the recipe,
00:12:00.65\00:12:01.98
don't say my name."
00:12:02.02\00:12:03.35
But the bottom line is
we're out there for you
00:12:03.39\00:12:04.72
trying to find and
figure out what's good.
00:12:04.75\00:12:06.09
This is a group
called Lightlife Group.
00:12:06.12\00:12:07.79
And that Lightlife Foods,
00:12:07.82\00:12:09.16
they actually make this crumble.
00:12:09.19\00:12:10.53
And so it's a sausage crumble.
00:12:10.56\00:12:12.83
And we use that
in their product.
00:12:12.86\00:12:15.20
And also we did
on one of our shows,
00:12:15.23\00:12:16.87
we actually made our
sausages from scratch
00:12:16.90\00:12:20.10
using vital wheat
gluten, all right.
00:12:20.14\00:12:21.84
So this is little
bit more convenient
00:12:21.87\00:12:23.57
that we're
actually doing right here.
00:12:23.61\00:12:24.94
There's lot of brands out there
00:12:24.97\00:12:26.31
but this is one particular brand
00:12:26.34\00:12:27.88
that I know we like
00:12:27.91\00:12:29.78
has a nice mouth
feel, nice flavor too.
00:12:29.81\00:12:33.21
Yeah, now what I want
you to have you do, Curtis,
00:12:33.25\00:12:34.58
I'm going to have you go
ahead and get the food processor
00:12:34.62\00:12:36.28
because we're going to have
to put the other stuff in there.
00:12:36.32\00:12:38.12
And while you're doing that,
00:12:38.15\00:12:39.49
I'm going to go ahead
00:12:39.52\00:12:41.12
get some of the
other stuff together.
00:12:41.16\00:12:42.49
So we're going to go ahead,
00:12:42.52\00:12:43.86
he's going to
bring that processor
00:12:43.89\00:12:45.23
because we're going
to actually have to get
00:12:45.26\00:12:46.59
that tofu to mimic
00:12:46.63\00:12:49.56
that of a cheese kind
of a flavor, all right.
00:12:49.60\00:12:52.90
So we've got that,
that's going, moving.
00:12:52.93\00:12:54.97
And also the other one
too is a part is, Curtis,
00:12:55.00\00:12:57.21
we got a couple things too
00:12:57.24\00:12:58.57
that they may have
not have ever seen before
00:12:58.61\00:13:00.28
and the other one is
going to be this cheese.
00:13:00.31\00:13:03.61
This is a soy parmesan cheese,
it's called, what's that?
00:13:03.65\00:13:07.95
Follow your heart?
00:13:07.98\00:13:09.32
Now this is follow
your heart parmesan cheese.
00:13:09.35\00:13:10.69
That's a new one
out in the market, too.
00:13:10.72\00:13:12.45
Yes, yes. Okay.
00:13:12.49\00:13:14.42
And this, you can get this
also at a regular grocery store.
00:13:14.46\00:13:17.83
Yes, that's where I got it from.
00:13:17.86\00:13:19.19
You don't have to necessarily
get at a health food store.
00:13:19.23\00:13:20.56
In a section, it's actually,
00:13:20.60\00:13:21.93
now they got the
natural food sections
00:13:21.96\00:13:23.30
in your regular supermarket,
00:13:23.33\00:13:24.67
so that's another good one also.
00:13:24.70\00:13:26.03
It looks like, smell that like.
00:13:26.07\00:13:29.07
Sticky snot socks, yeah.
00:13:29.10\00:13:30.84
Okay, now what
you're going to do
00:13:30.87\00:13:32.21
is get your food processor.
00:13:32.24\00:13:33.58
We're going to go ahead
on and start putting the tofu
00:13:33.61\00:13:35.48
and so we can get to
moving it, all right.
00:13:35.51\00:13:38.48
We got that sauteing. Okay.
00:13:38.51\00:13:42.22
You can go ahead and
put that in there for me.
00:13:42.25\00:13:43.95
Okay, let me get, yeah.
00:13:43.99\00:13:45.42
There you go. Okay.
00:13:45.45\00:13:47.16
Now this is more a neutral food.
00:13:47.19\00:13:50.09
Well, it can be
that nice, either that
00:13:50.13\00:13:52.16
or it can be any extra
firm tofus you want to use.
00:13:52.19\00:13:55.06
Sometime you might not be
able to find certain things
00:13:55.10\00:13:57.07
so I try to just make
sure go all around, babe.
00:13:57.10\00:14:00.34
Make sure to go
all the way around.
00:14:00.37\00:14:02.30
I try to, when we're out there,
00:14:02.34\00:14:03.71
and we're doing
our cooking schools,
00:14:03.74\00:14:05.07
we try to leave open all
the different things or possibly
00:14:05.11\00:14:07.91
because sometimes
people get very frustrated.
00:14:07.94\00:14:10.31
One thing that people
has said about our shows
00:14:10.35\00:14:11.78
that they like is the fact
00:14:11.81\00:14:13.15
that we try to keep things
in regular grocery stores.
00:14:13.18\00:14:16.79
So which you're not
going out trying to go
00:14:16.82\00:14:18.15
to a lot of the
health food stores
00:14:18.19\00:14:19.52
trying to buy stuff.
00:14:19.55\00:14:20.89
So lot of your super stores
00:14:20.92\00:14:23.22
have now gone to a
natural food section.
00:14:23.26\00:14:25.23
And I always say if
they don't have it there,
00:14:25.26\00:14:27.20
ask them to
bring it in, all right.
00:14:27.23\00:14:29.30
So let's go ahead
and spin that around.
00:14:29.33\00:14:30.67
Okay. Just for a second or so.
00:14:30.70\00:14:32.90
Okay, and then I'm going to
start putting some things in.
00:14:32.93\00:14:35.04
Okay. All right.
00:14:40.74\00:14:42.74
Let's just take in
all the goodies out,
00:14:42.78\00:14:45.51
all goodies,
I'm gonna go around.
00:14:45.55\00:14:46.88
I'm going to have you now
at this point begin to add
00:14:46.92\00:14:49.05
to this the other
ingredient, so put on here.
00:14:49.08\00:14:53.86
Okay, so go ahead and
put the nutritional yeast in.
00:14:53.89\00:14:55.42
Okay.
00:14:55.46\00:14:56.79
Nutritional yeast
flakes, all the B vitamins.
00:14:56.83\00:14:59.93
And then we're going
put in the turmeric powder.
00:14:59.96\00:15:03.83
And then we're going to
put in the garlic powder.
00:15:03.87\00:15:07.24
And then we're
going to put in the salt.
00:15:07.27\00:15:09.27
All right. Okay. Okay.
00:15:09.30\00:15:12.44
Okay, and I'm
going to have you just...
00:15:12.47\00:15:16.88
You got your little thing
there and in just one minute.
00:15:16.91\00:15:18.55
I'm going to have you
go ahead and put the top on
00:15:18.58\00:15:19.91
and spin around
00:15:19.95\00:15:21.28
and then you're going to
use your little contraction,
00:15:21.32\00:15:22.65
you love to use over there.
00:15:22.68\00:15:24.02
Okay, all right,
you're going to go ahead
00:15:34.10\00:15:35.96
and turn it around a
little bit for me, Curtis,
00:15:36.00\00:15:37.37
and get all the edges out.
00:15:37.40\00:15:38.77
While he's doing
that, I'm going to go ahead
00:15:38.80\00:15:40.14
and put the
sausage on into the mix.
00:15:40.17\00:15:43.91
This is mock
sausage, smells like,
00:15:43.94\00:15:46.57
acts like has same
personality as regular sausage.
00:15:46.61\00:15:49.48
This is actually made with
the vital wheat gluten as well.
00:15:49.51\00:15:51.81
That's on the market too.
00:15:51.85\00:15:53.25
You want me to
spin that again, honey?
00:15:53.28\00:15:54.68
Yeah, you want to
make it real smooth, okay?
00:15:54.72\00:15:56.48
Okay. Okay.
00:16:07.90\00:16:09.83
Let's check that,
let's see what's going on.
00:16:09.86\00:16:12.57
Okay, now, what we're
going to do now, Curtis,
00:16:12.60\00:16:14.50
I want you now
to take your lemon,
00:16:14.54\00:16:17.11
put in lemon juice in there.
00:16:17.14\00:16:18.57
You're gonna put
your little thing.
00:16:18.61\00:16:19.97
I'm going to go ahead on
and put in a little bit of
00:16:20.01\00:16:22.94
the parmesan in
here, about that.
00:16:22.98\00:16:25.48
Let's put some in here.
00:16:25.51\00:16:27.78
And lemon juice here.
00:16:27.82\00:16:29.68
Put the lemon juice in your...
00:16:36.09\00:16:38.83
And you know, the other
thing that's funny is sometimes,
00:16:38.86\00:16:40.30
people see me with
all kind of gadgets.
00:16:40.33\00:16:42.00
I am a gadget girl. Gadget girl!
00:16:42.03\00:16:44.43
Oh, yeah. I'm a
gadget girl. Yes, you are.
00:16:44.47\00:16:45.80
I can go to a store in a minute
00:16:45.83\00:16:47.17
and I can find
all kind of gadgets.
00:16:47.20\00:16:48.54
And we found
this lemon squeezer.
00:16:48.57\00:16:50.71
It actually does
lemon... Can I pour it?
00:16:50.74\00:16:52.07
Yeah, in a circle
or two, all way around.
00:16:52.11\00:16:54.81
So to give that flavor as well.
00:16:54.84\00:16:57.18
Just one
tablespoon of lemon juice.
00:16:57.21\00:16:58.55
That's nice and easy.
00:16:58.58\00:16:59.91
And now you're
going to go ahead and...
00:16:59.95\00:17:01.28
Let me do this.
00:17:01.32\00:17:02.65
Let me get through
all the goodies here
00:17:02.68\00:17:04.02
to go inside, okay.
00:17:04.05\00:17:05.75
You can go ahead and spin it.
00:17:05.79\00:17:07.12
That's great.
00:17:22.97\00:17:24.31
Okay.
00:17:27.18\00:17:28.51
So this is the part
in which we're gonna,
00:17:28.54\00:17:30.21
and now I'm gonna take this
00:17:30.25\00:17:31.91
and we're going to
put it into this mixture.
00:17:31.95\00:17:36.52
Yeah. Get all this off.
00:17:36.55\00:17:39.62
You're going to see, it's
got a nice creamy texture.
00:17:39.65\00:17:43.86
Yeah, that creamy texture is...
00:17:43.89\00:17:45.49
This is going to be your quiche.
00:17:49.70\00:17:51.23
This is going to be the quiche.
00:17:51.27\00:17:52.60
In place of the
cheeses, and the eggs,
00:17:52.63\00:17:55.24
and all that
cholesterol, and saturated fat
00:17:55.27\00:17:57.57
and just clogs off
those coronary arteries.
00:17:57.61\00:17:59.71
Yes, yes, yes.
00:17:59.74\00:18:01.84
Alrighty. Okay.
00:18:01.88\00:18:03.35
That's going to go in.
00:18:08.02\00:18:09.35
It's got that nice, I
like the coloring too.
00:18:09.38\00:18:11.55
You know, like the tofu,
sometimes, when you get it,
00:18:11.59\00:18:13.86
it's got that
beige color going on
00:18:13.89\00:18:15.89
but when you start
putting turmeric in there
00:18:15.92\00:18:17.93
which gives that
coloring also, the cheesy color.
00:18:17.96\00:18:21.13
Remember now, we're trying
to assimilate that cheese.
00:18:21.16\00:18:25.90
Okay?
00:18:25.93\00:18:27.27
So you don't want it to
be all, kind of, light beige,
00:18:27.30\00:18:30.21
you want to have
more of a cheesy texture.
00:18:30.24\00:18:32.71
Turmeric powder's doing that,
as well as that parmesan too.
00:18:32.74\00:18:36.28
All right, I think we
got most of it out of there.
00:18:36.31\00:18:38.11
Okay. Okay.
00:18:38.15\00:18:40.62
And now we're just
going to move it in.
00:18:40.65\00:18:42.98
And the last thing
we're going to do is
00:18:46.79\00:18:48.66
we're going to
put the spinach in.
00:18:48.69\00:18:50.53
And after we do that,
00:18:50.56\00:18:51.89
we're going to actually
move into the actual pie crust.
00:18:51.93\00:18:56.67
This is going to go in as well.
00:18:56.70\00:18:58.50
Got to put the spinach in.
00:18:58.53\00:19:02.10
Okay.
00:19:02.14\00:19:03.47
This was a favorite there
at that lifestyle facility.
00:19:07.44\00:19:09.58
It was a
favorite. It was a favorite.
00:19:09.61\00:19:11.68
Yes, it was. Okay.
00:19:11.71\00:19:15.38
You can make little mini quiches
00:19:15.42\00:19:16.75
out of this also, Curtis.
00:19:16.79\00:19:19.35
And like I said, you can
put any other kind of vegetable
00:19:19.39\00:19:22.46
which you want in it.
00:19:22.49\00:19:23.83
Be creative, that's the
name of the game, be creative.
00:19:23.86\00:19:26.53
All right.
00:19:26.56\00:19:27.90
And then we're going to use
00:19:27.93\00:19:29.26
that last bit of
that in a minute.
00:19:29.30\00:19:30.63
So we're going to
look at our recipe
00:19:30.67\00:19:32.00
to see exactly the pie crust
that this is going to go into.
00:19:32.03\00:19:34.97
It is a whole wheat pie crust.
00:19:35.00\00:19:36.34
It calls for...
00:19:36.37\00:19:37.71
Okay, all right.
00:19:48.35\00:19:49.68
So now, we're going to go
ahead on and get this together.
00:19:49.72\00:19:51.22
This is the actual pie
shell that goes with the quiche.
00:19:51.25\00:19:53.89
Okay. Okay.
00:19:53.92\00:19:55.26
So you're going to take
that old fashioned oats,
00:19:55.29\00:19:56.62
you're going to go ahead
and put them into the blender.
00:19:56.66\00:19:59.59
And we're going to
blend them into a powder mix.
00:19:59.63\00:20:02.76
Every now and then,
people meet me and say that,
00:20:02.80\00:20:04.87
"We can't find, I cannot..."
00:20:04.90\00:20:07.40
That's enough. Oh, okay.
00:20:07.44\00:20:08.97
Every now and then, they say,
00:20:19.01\00:20:20.35
"I can't find any
oat flour no where."
00:20:20.38\00:20:23.49
So now, we're
making our own oat flour.
00:20:23.52\00:20:24.85
And I say, "You can
make your own oat flour."
00:20:24.89\00:20:27.19
This coming from
the old fashioned,
00:20:27.22\00:20:28.82
not the quick
oats, old fashioned.
00:20:28.86\00:20:30.19
Old fashioned
oats. Okay. All right.
00:20:30.23\00:20:32.86
Okay, I'm watching Curtis
00:20:46.41\00:20:47.81
because this
machine, look at that smoke.
00:20:47.84\00:20:49.94
That's the
flour, that's the flour,
00:20:49.98\00:20:51.31
that's the flour.
00:20:51.35\00:20:52.68
Honey, this goes up to 15.
00:20:52.71\00:20:54.05
Can do one more time. No.
00:20:54.08\00:20:55.62
Okay, Curtis, hold up.
I want to see the smoke.
00:20:55.65\00:20:58.59
No, it's not smoking,
00:20:58.62\00:20:59.95
that's the
flour that's coming...
00:20:59.99\00:21:01.32
Oh, that's the flour.
00:21:01.36\00:21:02.69
I want to see the machine smoke.
00:21:02.72\00:21:04.06
No, no. You don't.
00:21:04.09\00:21:05.43
Okay, because you
know... Okay, Curtis, Curtis.
00:21:05.46\00:21:06.80
Okay. See, it goes up to 17.
00:21:06.83\00:21:08.16
And Curtis like that.
Oh, 17? I thought it was 15.
00:21:08.20\00:21:09.53
Oh, no, no, no. 17?
00:21:09.56\00:21:10.90
Oh, I should have told you that.
00:21:10.93\00:21:12.27
I should have told
you that. Wait a minute.
00:21:12.30\00:21:13.64
No, no, no. No, no. No, no.
00:21:13.67\00:21:15.00
Oh, no? No, no, no. No, no, no.
00:21:15.04\00:21:16.67
I'll take this.
00:21:16.71\00:21:18.04
No, let me just get
that. It's not right yet.
00:21:18.07\00:21:19.41
No, because
you're going to pulverize
00:21:19.44\00:21:20.78
to almost real, real creamy.
00:21:20.81\00:21:22.14
And I'm not going to be
able to do anything with it.
00:21:22.18\00:21:23.51
I want to make sure we
have the right type of crust.
00:21:23.55\00:21:24.88
You're good,
you're good, you're good.
00:21:24.91\00:21:26.25
Okay. Okay,
we'll settle for that.
00:21:26.28\00:21:27.75
You know it's right.
00:21:27.78\00:21:29.38
We're going to have some fun.
00:21:29.42\00:21:30.75
I know you were. All right.
00:21:30.79\00:21:33.76
So we're just going to get that,
00:21:33.79\00:21:35.12
that's how you
make that oat flour.
00:21:35.16\00:21:37.19
Okay.
00:21:37.23\00:21:38.56
It doesn't take
that long to do that.
00:21:38.59\00:21:41.10
Let's get all the goodies out
00:21:41.13\00:21:42.46
of the bottom of
that thing there.
00:21:42.50\00:21:43.97
So quiche is ready.
Now we're making a crust?
00:21:44.00\00:21:45.47
I'm making a crust itself.
00:21:45.50\00:21:47.07
And this is actually going
to go in the oven, this one.
00:21:47.10\00:21:48.87
So we're going
to take that away.
00:21:48.90\00:21:50.24
I'm going to actually mix
in with that, the pastry flour.
00:21:50.27\00:21:54.58
Whole wheat pastry flour,
00:21:54.61\00:21:56.34
we talked about this one time
before on one of our program.
00:21:56.38\00:21:58.71
How is it
different from the two?
00:21:58.75\00:22:00.75
We talk about the
whole wheat pastry flour.
00:22:00.78\00:22:02.95
We're actually talking
about a summer wheat flour.
00:22:02.98\00:22:06.42
A summer wheat flour
means that it's not as hard
00:22:06.45\00:22:09.16
as the 100% whole
wheat, slight in texture.
00:22:09.19\00:22:12.29
And it's really good
for any of your baking needs
00:22:12.33\00:22:14.33
if you're trying
to get a nice crust
00:22:14.36\00:22:15.70
or something like that.
00:22:15.73\00:22:17.07
So we're mixing
those two together,
00:22:17.10\00:22:18.43
the oat flour
and the pastry flour.
00:22:18.47\00:22:20.84
And that pastry flour
00:22:20.87\00:22:22.40
can be purchased at
regular grocery stores.
00:22:22.44\00:22:24.11
At regular
grocery stores once again.
00:22:24.14\00:22:26.11
Yeah, that's where is that,
regular grocery stores, okay.
00:22:26.14\00:22:29.21
Whole wheat pastry
flour. Now, we got that going.
00:22:29.24\00:22:32.51
Now, what I'm going to
do is I'm going to actually
00:22:32.55\00:22:33.88
just make a little circle here.
00:22:33.92\00:22:35.25
You're going to go ahead
00:22:35.28\00:22:36.62
and sprinkle
that salt on for me.
00:22:36.65\00:22:37.99
Okay, you want me
to nibble a little.
00:22:38.02\00:22:39.35
No, just around. Well. Oh, okay.
00:22:39.39\00:22:41.52
Okay, we're going
to mix it in there.
00:22:41.56\00:22:44.13
Okay, all right. Okay.
00:22:44.16\00:22:46.33
And now we're going to
take and use the olive oil.
00:22:46.36\00:22:50.23
And we're going to start
putting the olive oil in.
00:22:50.27\00:22:52.37
And we're going to
drizzle that around.
00:22:52.40\00:22:53.74
I can do that, honey. Okay.
00:22:53.77\00:22:55.10
I'll do, I'll go
ahead and drizzle.
00:22:55.14\00:22:56.47
We're going to
drizzle olive oil.
00:22:56.50\00:22:57.87
Slow drizzle?
Drizzle, a slow drizzle.
00:22:57.91\00:23:02.31
This is what makes
it come to life as well.
00:23:02.34\00:23:05.48
Okay. All right. Very good.
00:23:05.51\00:23:08.38
Now the last part to this
is going to be the cold water.
00:23:08.42\00:23:13.05
And I do want to say
that when I did a cold water,
00:23:13.09\00:23:15.52
you are going to
be careful with this
00:23:15.56\00:23:16.99
because if you take
and use the cold water
00:23:17.03\00:23:20.63
and, once again,
you want to make sure,
00:23:20.66\00:23:22.16
you're going to see
00:23:22.20\00:23:23.53
what the crust is
going to look like
00:23:23.57\00:23:24.90
but I put a little
bit on in at a time,
00:23:24.93\00:23:26.27
just a little bit at a time
to get the texture that I want.
00:23:26.30\00:23:28.87
Okay. Let's start with that one.
00:23:28.90\00:23:31.24
And then we're going to
start mixing this all in.
00:23:31.27\00:23:33.94
Okay.
00:23:33.98\00:23:36.91
Okay.
00:23:36.95\00:23:40.62
So we mix it in
there. So mixing it in.
00:23:40.65\00:23:42.62
And this is the olive
oil and the cold water.
00:23:42.65\00:23:45.35
All right. Okay.
00:23:45.39\00:23:46.76
And once again, this
is one of the recipes
00:23:46.79\00:23:48.12
you still have to kind of
play around just a little bit.
00:23:48.16\00:23:50.86
Okay.
00:23:50.89\00:23:52.23
So add a little
bit of water at a time.
00:23:52.26\00:23:53.60
I'm going to add little more,
little bit more water to it.
00:23:53.63\00:23:57.83
Okay.
00:23:57.87\00:23:59.87
Okay, so now, what
consistency are you looking for?
00:23:59.90\00:24:03.67
I'm trying to make crust.
00:24:03.71\00:24:05.04
I'm actually gonna make a crust,
00:24:05.07\00:24:06.41
so I go up to about
five tablespoons of it,
00:24:06.44\00:24:10.55
but it just depends.
00:24:10.58\00:24:11.91
So you've got to
play around a little bit
00:24:11.95\00:24:13.28
because when you talk
about messing around wheat,
00:24:13.31\00:24:14.65
it's not like white flour.
00:24:14.68\00:24:16.08
Wheat flour has a germ in it.
00:24:16.12\00:24:18.05
So it's gonna take a little bit
more to make it up, all right.
00:24:18.09\00:24:21.49
And now I'm
looking, I know the texture
00:24:21.52\00:24:22.86
of what I'm looking for
00:24:22.89\00:24:24.23
and that's what
I have right now.
00:24:24.26\00:24:25.59
Oh, okay. So
this is the texture.
00:24:25.63\00:24:27.53
This is the texture.
00:24:27.56\00:24:28.90
You want to get
all that dry ingredient
00:24:28.93\00:24:30.27
out the bottom of it.
00:24:30.30\00:24:31.63
Make sure it is no dry. Right.
00:24:31.67\00:24:33.37
Okay. Flour is there.
00:24:33.40\00:24:35.34
So just by going around
your edges like this, like so.
00:24:35.37\00:24:37.57
Yeah, okay. See how
we cleaned it all up.
00:24:37.61\00:24:40.34
It's moist but not too
dry but not to wet either.
00:24:40.38\00:24:43.28
Yeah, yeah.
That's it, that's right.
00:24:43.31\00:24:46.01
So now, we're going to take
00:24:46.05\00:24:49.78
and we're going to begin
00:24:49.82\00:24:51.15
to move the actual flours up
against the side of the bowl.
00:24:51.19\00:24:55.69
So always do the
sides first. Yeah.
00:24:55.72\00:24:58.46
Always do the sides
first. But why is that?
00:24:58.49\00:25:00.00
Well, I mean, it's
going to be a lot easier.
00:25:00.03\00:25:01.36
You can get exactly the texture.
00:25:01.40\00:25:02.73
If we do the middle, it may
not have enough to do the sides.
00:25:02.76\00:25:04.13
So we start
with the sides first.
00:25:04.17\00:25:05.50
That's true. That is true. Okay.
00:25:05.53\00:25:07.67
You know, I do this so much.
00:25:07.70\00:25:09.17
Now I kind of just know
00:25:09.20\00:25:10.54
what I need for
the middle part of it.
00:25:10.57\00:25:12.37
And so we're
just moving it around,
00:25:12.41\00:25:14.78
moving it around.
00:25:14.81\00:25:16.14
And we've got
all of our sides in.
00:25:16.18\00:25:18.61
And then as you push up,
00:25:18.65\00:25:20.22
it actually pushes
up to the side of bowl.
00:25:20.25\00:25:21.98
It's going to
create the scalloped edges.
00:25:22.02\00:25:24.32
Right. Okay.
00:25:24.35\00:25:25.69
And I like this one here
because it's got like a rugged
00:25:25.72\00:25:29.06
kind of a texture to it,
okay, when you look at it.
00:25:29.09\00:25:31.66
All right. And then
we have a middle piece.
00:25:31.69\00:25:33.63
This is now what we're
going to be putting down.
00:25:33.66\00:25:35.66
This is all about... Just
filling in the middle now.
00:25:35.70\00:25:37.80
That's all you're
going to be doing.
00:25:37.83\00:25:39.77
A lot of time people say,
"I have a hard time with crust.
00:25:39.80\00:25:42.50
I just cannot make any crust."
00:25:42.54\00:25:43.87
And what's the reason,
I mean, not enough water,
00:25:43.91\00:25:45.61
or they're not using cold water?
00:25:45.64\00:25:47.38
It's got to be
cold water but, I mean,
00:25:47.41\00:25:48.94
sometime people have a
hard time making crust.
00:25:48.98\00:25:50.88
And so, you know,
a lot of our recipes
00:25:50.91\00:25:52.61
we do on our show,
00:25:52.65\00:25:53.98
we make crust right in a bowl.
00:25:54.02\00:25:55.42
That's true. We
make them in a bowl.
00:25:55.45\00:25:56.99
I mean, we do it
with our desserts,
00:25:57.02\00:25:58.72
we do this one here.
00:25:58.75\00:26:00.09
We don't have to roll it out.
00:26:00.12\00:26:01.46
We got to go through
all those changes, you know.
00:26:01.49\00:26:02.82
And this one here is
just like a regular pie crust,
00:26:02.86\00:26:05.69
except for it is known to
be one you need for quiche.
00:26:05.73\00:26:09.46
Okay. And see how
it's fitting. Yes.
00:26:09.50\00:26:11.87
And that just take my
edges as go around it.
00:26:11.90\00:26:14.57
Go around it, okay. So, see?
00:26:14.60\00:26:18.84
And once I get
around like I want to,
00:26:18.87\00:26:20.68
it's coming up on edges
and then I just take my hand
00:26:20.71\00:26:23.41
and I just go
around the edge like that.
00:26:23.45\00:26:25.08
Oh, okay.
00:26:25.11\00:26:26.45
See? I kind of create like a...
00:26:26.48\00:26:29.15
See, that one crust for
you that it comes out the pan.
00:26:29.18\00:26:31.45
It's actually a pie crust.
00:26:31.49\00:26:33.42
We call it
crust for a midi dish.
00:26:33.46\00:26:35.46
Okay. Right.
00:26:35.49\00:26:36.83
If you were going to make
something like an apple pie
00:26:36.86\00:26:38.19
or some other kind of a pie,
00:26:38.23\00:26:39.56
you wouldn't use this
kind of dough, number one.
00:26:39.59\00:26:42.93
And then, you also are going
to have more of a scalloped edge
00:26:42.96\00:26:45.53
different from this
where they used the fork,
00:26:45.57\00:26:47.40
you've seen that before.
00:26:47.44\00:26:48.77
Now, do you need to,
what's the word, crimp it?
00:26:48.80\00:26:50.31
No, not this.
00:26:50.34\00:26:51.67
Now what we are going to
do, what we are going to do
00:26:51.71\00:26:53.27
because of the fact we're going
to put that quiche in there,
00:26:53.31\00:26:55.21
the filling, see
how that looks there?
00:26:55.24\00:26:57.18
Got that rugged look?
00:26:57.21\00:26:58.55
We're going to take our fork
and we're going to go around.
00:26:58.58\00:27:00.68
And we're going to create holes
00:27:00.72\00:27:02.98
so that the pie crust does
not swell up in the middle.
00:27:03.02\00:27:05.72
It don't get puffy.
00:27:05.75\00:27:07.72
It's not going to
puff up. Yeah, not puff up.
00:27:07.76\00:27:09.12
Okay, you're recreating the
little air pockets. All right.
00:27:09.16\00:27:12.69
Now, did you
bake this separately?
00:27:12.73\00:27:14.63
No, all going to bake together.
00:27:14.66\00:27:16.00
Put the quiche in
there, all baked together.
00:27:16.03\00:27:17.43
Put that quiche up
in there right now.
00:27:17.47\00:27:19.70
Okay. Okay. All right.
00:27:19.73\00:27:21.57
We've done the quiche earlier.
00:27:21.60\00:27:25.11
And so...
00:27:25.14\00:27:26.47
And the quiche,
00:27:26.51\00:27:27.84
you want me to hold that, honey?
00:27:27.88\00:27:29.21
Oh, yeah. You can do that.
00:27:29.24\00:27:30.58
Because it's kind
of heavy. It is heavy.
00:27:30.61\00:27:31.95
Yes, dear.
00:27:31.98\00:27:33.65
Are you ready? I'm ready.
00:27:33.68\00:27:35.05
Okay. All right.
00:27:35.08\00:27:38.05
So I'm going to pour it right
in the middle, in the middle.
00:27:38.09\00:27:41.89
Now, this is going
to work here, baby.
00:27:41.92\00:27:43.32
Right in the middle.
00:27:43.36\00:27:46.39
Now, it looks so cheesy.
00:27:46.43\00:27:48.56
Doesn't it? Without...
00:27:48.60\00:27:50.03
Doesn't it? Without the cheese.
00:27:50.07\00:27:51.93
Cheese that contains
cholesterol and saturated fat.
00:27:51.97\00:27:53.30
And without, and
eggs. And sodium.
00:27:53.34\00:27:55.37
Don't forget the eggs.
And don't forget the sodium.
00:27:55.40\00:27:57.21
No, don't forget
the sodium. Yeah.
00:27:57.24\00:27:58.57
All of that. All
that. All of that.
00:27:58.61\00:28:00.08
All of it.
Right. Okay. All right.
00:28:00.11\00:28:03.78
Now what I'm going to do
00:28:03.81\00:28:05.15
is I'm going to go
head on and move it around.
00:28:05.18\00:28:06.72
Okay. It doesn't smell
good, you can still add sausage.
00:28:10.55\00:28:13.62
It smells good.
No, that's the perfume.
00:28:13.66\00:28:15.19
But that smells
good too, though.
00:28:15.22\00:28:17.13
So now you're moving
around. Moving around.
00:28:17.16\00:28:19.93
Yes. Even it up. Even it up.
00:28:19.96\00:28:25.00
You see pretty green colors.
00:28:25.03\00:28:26.37
It's really colorful,
got the green in there,
00:28:26.40\00:28:27.74
the spinach, and yes.
00:28:27.77\00:28:30.64
Okay, turn it around
little bit more this way
00:28:30.67\00:28:33.54
and get it in there.
00:28:33.58\00:28:34.91
And one thing I
like about the crust
00:28:34.94\00:28:36.28
is the way it's made
up, It's not gonna...
00:28:36.31\00:28:37.65
Sometime when you do crust,
00:28:37.68\00:28:39.01
it kind of comes into
the actual item itself
00:28:39.05\00:28:40.65
but not this one, okay.
00:28:40.68\00:28:42.12
So you can go around
the edges once again.
00:28:42.15\00:28:43.89
And I notice now,
00:28:43.92\00:28:45.25
I left a little bit of
parmesan over in this recipe.
00:28:45.29\00:28:48.22
Oh, now that's going to
be sprinkled right on top.
00:28:48.26\00:28:49.59
Because I'm going to
put that right on top.
00:28:49.62\00:28:52.26
Okay, at the end of the show,
00:28:52.29\00:28:53.76
they'll get a chance to
see the finished product.
00:28:53.80\00:28:56.23
Okay.
00:28:56.26\00:28:57.60
Going to do the
parmesan now or...
00:28:57.63\00:28:59.00
I want to put
the parmesan on now.
00:28:59.03\00:29:00.40
Okay. I'm gonna
put it in the oven.
00:29:00.44\00:29:01.77
Okay. See.
00:29:05.54\00:29:08.74
So, you know,
when people see this,
00:29:08.78\00:29:10.11
automatically they're like, "Oh!
00:29:10.15\00:29:11.91
Oh, yeah, yeah, yeah."
00:29:11.95\00:29:14.92
Okay. That is excellent, superb.
00:29:14.95\00:29:16.89
Superb, superb.
00:29:16.92\00:29:18.25
So it's going to go in the oven
00:29:18.29\00:29:19.62
and it's going
to bake in the oven.
00:29:19.65\00:29:20.99
And it bakes about
55 minutes to an hour.
00:29:21.02\00:29:22.99
Okay, in the oven.
00:29:23.02\00:29:24.79
So we're going to
take that one away
00:29:24.83\00:29:26.70
because we have
another real good dish
00:29:26.73\00:29:28.36
that I really like to do,
00:29:28.40\00:29:29.73
and that's my green
beans and red peppers.
00:29:29.76\00:29:32.30
Yes, yes. Okay, let's go to it.
00:29:32.33\00:29:33.77
All right. It calls for.
00:29:33.80\00:29:35.77
Okay, okay, okay, okay.
00:29:53.86\00:29:55.52
This is not only a good dish,
00:29:55.56\00:29:57.83
it's another one that
we did also at Uchee Pines.
00:29:57.86\00:29:59.33
At Uchee Pines, yes. Okay.
00:29:59.36\00:30:01.23
Another way of doing it.
00:30:01.26\00:30:02.60
You know, people
just like green beans
00:30:02.63\00:30:04.07
and they just put water in it,
00:30:04.10\00:30:05.43
and little bit of
margarine and salt,
00:30:05.47\00:30:06.80
but we're going jazz up.
00:30:06.84\00:30:08.27
Because that is just too boring.
00:30:08.30\00:30:09.64
Gonna jazz up. Okay.
00:30:09.67\00:30:11.01
So we've already
steamed our green beans already.
00:30:11.04\00:30:12.37
What I'm going to have you do,
00:30:12.41\00:30:13.74
I'm going to put a little
bit of oil in the skillet,
00:30:13.78\00:30:15.11
once again, my olive oil.
00:30:15.14\00:30:16.48
I'm going to have you
chop off the red peppers.
00:30:16.51\00:30:19.05
Yeah. I'm going to cut it.
00:30:19.08\00:30:20.42
Get red peppers ready to go.
00:30:20.45\00:30:21.78
All of this, honey?
00:30:28.46\00:30:29.79
Yeah. Okay.
00:30:29.82\00:30:31.16
All right, and that's the size
I want, a size like that, yeah.
00:30:31.19\00:30:37.17
All right.
00:30:37.20\00:30:38.53
And so I'm going to go
ahead and put the oil in.
00:30:38.57\00:30:39.97
And we kind of mentioned
before on our program also
00:30:43.30\00:30:45.61
that a lot of time we
talk about the amount of oils
00:30:45.64\00:30:47.81
and stuff that we're using.
00:30:47.84\00:30:49.18
And that is if you
were to take the pan
00:30:49.21\00:30:51.18
and let it get hot
first, and then add the oil,
00:30:51.21\00:30:53.65
it would actually go further
00:30:53.68\00:30:55.15
than just trying
to put the amount in.
00:30:55.18\00:30:57.19
Now the recipes calls
for three tablespoons,
00:30:57.22\00:30:59.02
you could actually
cut back to one tablespoon
00:30:59.05\00:31:00.89
or one and half just by heating
the skillet first, all right.
00:31:00.92\00:31:04.23
That's very, very
good, honey. It's good.
00:31:04.26\00:31:06.83
All right. All right.
00:31:06.86\00:31:08.20
So...
00:31:08.23\00:31:09.56
That's getting
ready, hold up one minute,
00:31:09.60\00:31:10.93
let me move it around
a little bit in the pan
00:31:10.97\00:31:12.30
and then I'm gonna
have you go ahead on
00:31:12.33\00:31:13.67
and put those peppers on in it.
00:31:13.70\00:31:15.27
All right. This is
a big cutting board.
00:31:15.30\00:31:18.81
It is a big
cutting board. Yes, it is.
00:31:18.84\00:31:21.31
But you can get it right there
in the skillet, you can do it,
00:31:21.34\00:31:23.75
you can do it.
00:31:23.78\00:31:25.11
So long.
00:31:25.15\00:31:26.85
That's because you
went from that end,
00:31:26.88\00:31:28.22
you could have came
from the other side.
00:31:28.25\00:31:29.78
Yep.
00:31:29.82\00:31:32.25
Without the loss of one.
00:31:32.29\00:31:33.86
Without the loss of
one... Oh, there's one on there.
00:31:33.89\00:31:36.32
Okay. Oh, there
you go. Okay, okay.
00:31:36.36\00:31:39.89
No more cutting?
00:31:39.93\00:31:41.26
No more
cutting, no more cutting.
00:31:41.30\00:31:43.06
All right. So we're
gonna saute the red pepper.
00:31:43.10\00:31:45.97
This is such a pretty dish.
00:31:46.00\00:31:47.87
It's one of those
dishes we also say
00:31:47.90\00:31:49.30
it's a good one for
the holiday time frame
00:31:49.34\00:31:51.87
when you're
doing holiday cooking.
00:31:51.91\00:31:53.54
I'm gonna move that over here.
00:31:53.58\00:31:55.14
Let's move that on to
here so I don't wind up.
00:31:55.18\00:31:57.18
'Cause, you
know, a lot of people
00:31:57.21\00:31:58.55
they take the green
beans like you said before
00:31:58.58\00:32:00.42
a little bit of margarine
and salt and that's about it.
00:32:00.45\00:32:04.59
After a while
that gets boring. Yeah.
00:32:04.62\00:32:06.45
So you want to...
00:32:06.49\00:32:07.82
You know, it has no color
other than the green beans.
00:32:07.86\00:32:10.63
Well, now, this is
gonna give you some color.
00:32:10.66\00:32:12.49
And these are smaller, the
green beans I'm using also.
00:32:12.53\00:32:14.63
These are real thin green
bean as you can notice that.
00:32:14.66\00:32:17.20
Also they're
very... they're nice
00:32:17.23\00:32:18.57
for this particular dish.
00:32:18.60\00:32:19.93
Are these Kentucky wonders?
00:32:19.97\00:32:21.30
No, they are
not Kentucky wonders
00:32:21.34\00:32:22.67
but they are just a
regular green bean...
00:32:22.70\00:32:24.04
That's what I want to know.
00:32:24.07\00:32:25.41
That you get and you can see
here like a slender green bean
00:32:25.44\00:32:26.78
that you can
actually use as well.
00:32:26.81\00:32:29.44
And we know in our garden
00:32:29.48\00:32:30.81
we actually grow the
Kentucky wonders and the...
00:32:30.85\00:32:34.35
I forgot the other
name or the other one,
00:32:34.38\00:32:35.72
I have two different
green beans I actually do.
00:32:35.75\00:32:37.25
I just know
Kentucky wonders. Oh, okay.
00:32:37.29\00:32:39.02
My grandmother
grew Kentucky wonders.
00:32:39.05\00:32:40.66
Okay, okay, okay.
00:32:40.69\00:32:42.22
I'm gonna turn this up
a little bit here, Curtis,
00:32:42.26\00:32:43.89
just turn it up a little bit.
00:32:43.93\00:32:45.26
Now you know I'm using the red,
00:32:45.29\00:32:46.66
but you can also in this recipe
00:32:46.70\00:32:48.03
you can use the orange pepper...
00:32:48.06\00:32:49.40
Oh, yes.
00:32:49.43\00:32:50.77
You can use the yellow pepper,
00:32:50.80\00:32:52.13
just for heavy amount of
vitamin C is coming from.
00:32:52.17\00:32:53.90
Once again, we're, you know,
we're not cooking the green,
00:32:53.94\00:32:56.64
the green beans,
00:32:56.67\00:32:58.01
we're actually
put them in a steamer
00:32:58.04\00:32:59.51
and with a little bit of water
in the bottom of your saucepan
00:32:59.54\00:33:02.21
and we're just gonna steam them.
00:33:02.24\00:33:03.58
We're not gonna actually put in
00:33:03.61\00:33:04.95
a whole lot of
water and cook them down
00:33:04.98\00:33:06.31
because that means
00:33:06.35\00:33:07.68
it's not gonna have any
flavor whatsoever anyway.
00:33:07.72\00:33:09.05
So this gonna
be a colorful dish.
00:33:09.08\00:33:10.42
It's very, very colorful, okay.
00:33:10.45\00:33:11.79
So what I'm gonna do is that,
the peppers are getting ready,
00:33:11.82\00:33:14.79
they're getting ready.
00:33:14.82\00:33:16.16
And what I'm gonna do, Curtis,
00:33:16.19\00:33:17.53
I'm gonna actually
begin to do a couple things.
00:33:17.56\00:33:18.89
Number one, I
have dill, okay? Okay.
00:33:18.93\00:33:21.86
And I also have with my
dill, I also have basil.
00:33:21.90\00:33:24.93
Basil.
00:33:24.97\00:33:26.30
So these are two things
00:33:26.33\00:33:27.67
I'm actually
using in this recipe.
00:33:27.70\00:33:29.04
And you can use fresh
dill and fresh basil as well.
00:33:29.07\00:33:31.47
Okay.
00:33:31.51\00:33:32.84
And then we have our
chicken-style seasoning
00:33:32.87\00:33:34.21
which is...
would you explain that?
00:33:34.24\00:33:35.58
Go ahead and explain
while I'm turning that.
00:33:35.61\00:33:36.98
Well, I'm gonna ask you that
question for you to explain it.
00:33:37.01\00:33:38.35
No, no, no,
00:33:38.38\00:33:39.71
I think you want to go
there, that's why I said.
00:33:39.75\00:33:41.08
Okay.
00:33:41.12\00:33:42.45
Now chicken-style seasoning,
00:33:42.48\00:33:43.82
chicken-style
seasoning is not from chicken,
00:33:43.85\00:33:46.79
beef-style
seasoning is not from beef.
00:33:46.82\00:33:48.89
As you had to throw it in for...
00:33:48.92\00:33:50.26
Throw it in. Yeah,
throw it in. Yeah, yeah.
00:33:50.29\00:33:52.63
That's about where I stop.
00:33:52.66\00:33:55.53
What else... Okay.
00:33:55.56\00:33:56.90
They're used
to... Go ahead, honey.
00:33:56.93\00:33:58.27
People used to...
00:33:58.30\00:33:59.63
The beef broth or chicken
broth when you're making things.
00:33:59.67\00:34:02.20
Well, chicken-style seasoning
is that if you think of it like
00:34:02.24\00:34:04.64
like a little broth
pieces those cubicles
00:34:04.67\00:34:07.01
you put into a
cold water or warm water
00:34:07.04\00:34:09.21
and you make the
broth up to go in
00:34:09.24\00:34:10.58
your vegetable
soups or whatever.
00:34:10.61\00:34:11.95
Now they have in a powder format
00:34:11.98\00:34:13.35
which is
chicken-style seasoning,
00:34:13.38\00:34:14.72
as Curtis said no
chicken, no beef, mock, okay.
00:34:14.75\00:34:17.85
Mock.
00:34:17.89\00:34:19.22
Looks like, acts
like a simulation
00:34:19.25\00:34:20.59
but it is not, okay?
00:34:20.62\00:34:21.96
Now at this point,
Curtis, I'm gonna go ahead,
00:34:21.99\00:34:23.32
I'm gonna start
putting in the green beans.
00:34:23.36\00:34:26.59
And the chicken-style seasoning
00:34:26.63\00:34:27.96
and also the
beef-style seasoning
00:34:28.00\00:34:29.96
can be purchased at a
regular grocery store, correct?
00:34:30.00\00:34:32.73
That's right, at the
regular grocery store.
00:34:32.77\00:34:34.10
So you don't have to got to...
00:34:34.14\00:34:36.97
for most part
natural health food store
00:34:37.01\00:34:38.67
but to a regular grocery store.
00:34:38.71\00:34:40.04
No, yeah, a lot of them
are now going there, okay?
00:34:40.08\00:34:42.48
This is... I love
this dish. It is so pretty.
00:34:42.51\00:34:44.81
Yes. Okay.
00:34:44.85\00:34:46.18
It's so pretty with the peppers
and stuff in it, all right?
00:34:46.21\00:34:48.98
You know, a lot
of people, honey,
00:34:49.02\00:34:50.99
they've come to us over
the years, they say that,
00:34:51.02\00:34:53.82
"You know, I tried
the vegetarian diet
00:34:53.86\00:34:56.52
and after a while I got bored."
00:34:56.56\00:34:59.69
Yes.
00:34:59.73\00:35:01.06
"I mean, I'm
eating the same thing
00:35:01.10\00:35:02.43
over and over again.
00:35:02.46\00:35:03.80
It looks the same,
it tastes the same.
00:35:03.83\00:35:06.40
There's no real desire,
there's no real interest
00:35:06.43\00:35:09.77
because it's just so
bland, there's no possess,"
00:35:09.80\00:35:14.81
so therefore,
'cause there's no color.
00:35:14.84\00:35:18.15
You have to have
enough recipes, number one.
00:35:18.18\00:35:19.51
Right.
00:35:19.55\00:35:20.88
And you also have
to kind of be creative,
00:35:20.92\00:35:22.25
like, like one of
the programs we did,
00:35:22.28\00:35:23.85
you know, I took the oats
and made a burger out of it,
00:35:23.89\00:35:27.09
then I made sausages out of it,
00:35:27.12\00:35:28.46
then I made meatballs out of it.
00:35:28.49\00:35:29.82
So you had to
become more adventurous
00:35:29.86\00:35:31.73
which is really
what I love doing, okay.
00:35:31.76\00:35:34.36
And change things up.
00:35:34.40\00:35:35.73
And also I tell
them, "Get a cookbook,"
00:35:35.76\00:35:37.53
I mean, online we
have YouTube videos.
00:35:37.57\00:35:40.80
We have all kind
of things out there.
00:35:40.84\00:35:42.90
That's out there on the market.
00:35:42.94\00:35:44.27
A lot of recipes are
out there on the market,
00:35:44.31\00:35:46.17
change the things up.
00:35:46.21\00:35:47.54
And believe it or not,
00:35:47.58\00:35:48.91
even something
like these green beans
00:35:48.94\00:35:50.28
I actually just,
00:35:50.31\00:35:51.65
at one time I
was doing like I said
00:35:51.68\00:35:53.18
before green beans and
just the water, all right?
00:35:53.21\00:35:55.12
And then I began to
get little more creative.
00:35:55.15\00:35:57.09
In one of our books
00:35:57.12\00:35:58.45
we actually talked about
all the herbs that match up
00:35:58.49\00:35:59.82
with different
vegetables, all right?
00:35:59.85\00:36:01.19
So that works
out really well also.
00:36:01.22\00:36:02.56
So we're gonna go
ahead on now at this point
00:36:02.59\00:36:04.29
and we're gonna
sprinkle on the dill.
00:36:04.33\00:36:06.13
Okay. All right.
00:36:06.16\00:36:09.06
And it makes this
have a nice flavor.
00:36:09.10\00:36:11.43
And then we're
gonna put on the basil.
00:36:11.47\00:36:15.60
We're gonna
really livening it up
00:36:15.64\00:36:17.61
these green beans.
00:36:17.64\00:36:18.97
We're gonna livening it
up. We're gonna livening it up.
00:36:19.01\00:36:20.41
Okay. I'm gonna... You
could smell that smell?
00:36:20.44\00:36:22.81
The camera crew
will smell, move that way
00:36:22.84\00:36:24.38
so the camera crew
smell it also as well.
00:36:24.41\00:36:26.68
All right.
00:36:26.72\00:36:28.05
And this was a big
hit at Uchee Pines,
00:36:28.08\00:36:30.69
a big hit, okay.
00:36:30.72\00:36:32.39
They were like, "Okay,
I never had a green beans
00:36:32.42\00:36:34.29
like that before."
00:36:34.32\00:36:35.69
And let me spell for those
00:36:35.72\00:36:37.06
who wondering what about that...
00:36:37.09\00:36:38.43
I never heard of Uchee Pines.
00:36:38.46\00:36:40.56
Again like I said before,
it's a lifestyle facility
00:36:40.60\00:36:43.77
and it also
helps to treat manners,
00:36:43.80\00:36:46.87
any chronic diseases, obesity,
00:36:46.90\00:36:50.14
diabetes, renal
failure, cancer, heart attack,
00:36:50.17\00:36:53.34
strokes you name it
from a drugless approach
00:36:53.38\00:36:57.08
and so outside of
Columbus, Georgia,
00:36:57.11\00:36:59.91
had been there for over 40 years
00:36:59.95\00:37:02.02
but again has was very warm
welcome your lifestyle council,
00:37:02.05\00:37:06.55
so it was really good.
00:37:06.59\00:37:07.92
It's spell U-C-H-E-E... Yeah.
00:37:07.96\00:37:11.19
Uchee and the word
pine lifestyle facility.
00:37:11.23\00:37:14.46
Okay, I'm gonna
sprinkle on now, Curtis,
00:37:14.50\00:37:15.90
the chicken-style seasoning.
00:37:15.93\00:37:17.27
I'm gonna be using
this in a place of my salt.
00:37:17.30\00:37:20.14
Okay. All right.
00:37:20.17\00:37:21.50
And this is what also
helps to give the flavor
00:37:21.54\00:37:24.54
that we need to have as well.
00:37:24.57\00:37:25.91
Right.
00:37:25.94\00:37:27.28
Okay, we see the
flavor in that dish, yes.
00:37:27.31\00:37:29.81
You smell that, you
smell how nice that smells.
00:37:29.84\00:37:31.71
You got the
green. You got the color.
00:37:31.75\00:37:34.18
This really
makes food come alive.
00:37:34.22\00:37:36.38
Yes, we eat with our
eyes, we eat with our eyes,
00:37:36.42\00:37:38.35
that's the name of the game.
00:37:38.39\00:37:39.72
You know, if it
looks good, smells good,
00:37:39.75\00:37:42.29
people are more likely to eat...
00:37:42.32\00:37:43.66
Has a good mouth feel.
00:37:43.69\00:37:45.03
Good mouth feel.
00:37:45.06\00:37:46.39
And it's really doing wonders
for your family's health.
00:37:46.43\00:37:48.73
Absolutely, 'cause
once again, on 3ABN,
00:37:48.76\00:37:50.90
it's plant based
eating, plant based cooking
00:37:50.93\00:37:53.23
which means with no
milk, no eggs, no cheese,
00:37:53.27\00:37:55.50
all that kind of
things in our recipes
00:37:55.54\00:37:57.31
that we're doing them up.
00:37:57.34\00:37:58.67
And then the last
thing on this one, Curtis,
00:37:58.71\00:38:00.04
believe it or not
00:38:00.08\00:38:01.41
is a little bit
of lemon zest, okay.
00:38:01.44\00:38:02.84
All I'm gonna do is just take
00:38:02.88\00:38:04.21
and put a
little bit of the lemon
00:38:04.25\00:38:07.18
on top of that,
00:38:07.22\00:38:08.55
kind of give it a
lemony flavor as well.
00:38:08.58\00:38:11.62
For lemon zest. Lemon zest.
00:38:11.65\00:38:13.72
And the lemon zest is just
00:38:13.76\00:38:15.09
the actual peeling of the lemon.
00:38:15.12\00:38:16.73
Okay. Smell that?
00:38:16.76\00:38:18.09
Oh, man. Yes, I do, yeah.
00:38:18.13\00:38:19.46
Oh, yeah. Oh, yeah.
00:38:19.49\00:38:21.60
It's gonna make those
green beans come alive.
00:38:21.63\00:38:23.23
They can come alive. Come alive.
00:38:23.26\00:38:24.83
With all the rest of
the stuff there as well.
00:38:24.87\00:38:26.20
All right. Okay.
00:38:26.23\00:38:27.57
So...
00:38:27.60\00:38:28.94
Now quickly, now
just a little bit,
00:38:28.97\00:38:30.31
we have just a few minutes
00:38:30.34\00:38:31.67
before we go to our last recipe.
00:38:31.71\00:38:33.61
How did you move
into the vegetarian diet?
00:38:33.64\00:38:37.51
Just talk about that
briefly, just for a moment
00:38:37.55\00:38:40.22
because a lot of
people want to say,
00:38:40.25\00:38:41.58
"Well, you know,
00:38:41.62\00:38:42.95
what's the reason
for even doing it?"
00:38:42.98\00:38:44.32
What the health reasons as well
00:38:44.35\00:38:45.69
but also for
your family as well.
00:38:45.72\00:38:47.06
Let's talk about that?
00:38:47.09\00:38:48.42
Well, you know, I think one time
00:38:48.46\00:38:49.79
before one of our show
we talked about the fact
00:38:49.82\00:38:51.16
that I'm one of 10 children, 10.
00:38:51.19\00:38:52.53
Six girls, four
boys and of course,
00:38:52.56\00:38:53.90
we ate everything
00:38:53.93\00:38:55.26
that was nailed
down to the floor.
00:38:55.30\00:38:56.63
If we could catch
it, we barbecued it,
00:38:56.67\00:38:58.00
most of it and ate it.
00:38:58.03\00:38:59.67
And so when I got
00:38:59.70\00:39:01.04
to be a little
more mature in age,
00:39:01.07\00:39:02.80
you know, started having
my own family and everything.
00:39:02.84\00:39:04.77
I went to a class and
when I went to the class,
00:39:04.81\00:39:07.01
I had just got into the church,
00:39:07.04\00:39:08.61
just became, you
know, a full blown,
00:39:08.64\00:39:10.71
yes, Jesus loves me,
Christian, all right?
00:39:10.75\00:39:13.08
And when I got
involved in a church,
00:39:13.11\00:39:14.45
I went to a class on
vegetarianism, plant based.
00:39:14.48\00:39:17.59
Now the book
00:39:17.62\00:39:18.95
there were teaching on
that class was called...
00:39:18.99\00:39:21.19
Councils and Diets and Foods.
00:39:21.22\00:39:22.56
Councils and Diets and Foods.
00:39:22.59\00:39:24.33
I was no good. I was no good.
00:39:24.36\00:39:26.06
I mean, I... When I
got done with that class,
00:39:26.09\00:39:27.76
I took everything
out of refrigerator,
00:39:27.80\00:39:29.16
out the
freezer, out the cupboard
00:39:29.20\00:39:31.13
and we had
nothing to eat basically,
00:39:31.17\00:39:32.93
I mean, we were
just out there, okay?
00:39:32.97\00:39:34.30
You just emptied it all.
00:39:34.34\00:39:35.67
I cried a lot, I cried
a lot and I prayed a lot,
00:39:35.70\00:39:37.54
and I prayed, I
did, I did, I did.
00:39:37.57\00:39:38.91
And you know, those things
00:39:38.94\00:39:40.28
I was so used to eating, Curtis,
00:39:40.31\00:39:41.64
I mean, you
know, the things I ate,
00:39:41.68\00:39:43.01
I knew was not
healthy and then also, now,
00:39:43.04\00:39:44.98
I've got
responsibility of my family
00:39:45.01\00:39:46.48
and I'm concerned about them
00:39:46.51\00:39:47.85
and in our class
the teacher said,
00:39:47.88\00:39:49.22
"The husband is the
gatekeeper of the home,
00:39:49.25\00:39:52.35
" I was good with that.
00:39:52.39\00:39:53.72
Then she made another state...
00:39:53.76\00:39:55.09
"He's the
priest," okay, he's the...
00:39:55.12\00:39:56.46
I'm sorry, I didn't say,
00:39:56.49\00:39:57.83
I didn't mean gatekeeper
'cause she's the gatekeeper.
00:39:57.86\00:39:59.19
He's the priest of the home.
00:39:59.23\00:40:00.56
Let me correct
that, he's the priest.
00:40:00.60\00:40:01.93
He's the one that
brings the family together
00:40:01.96\00:40:04.03
at the foot of
the cross, all right?
00:40:04.07\00:40:05.40
But the mother, she didn't...
00:40:05.43\00:40:06.77
Now, this is the
phrase that got you.
00:40:06.80\00:40:08.14
I was so excited
00:40:08.17\00:40:09.50
about what the
husbands supposed to be doing.
00:40:09.54\00:40:10.87
Yeah. Okay.
00:40:10.91\00:40:12.24
Then she said,
"But now the mother,
00:40:12.27\00:40:13.61
she's the gatekeeper."
00:40:13.64\00:40:14.98
I'm like, "Okay, this does not
sound good to me, all right."
00:40:15.01\00:40:16.98
The gatekeeper,
she's the one responsible
00:40:17.01\00:40:19.11
for any kind of major illnesses
that go on in the family
00:40:19.15\00:40:22.85
and all the stress
that the children go under
00:40:22.88\00:40:25.22
and everybody, so she's
got that big responsibility
00:40:25.25\00:40:27.29
at home.
00:40:27.32\00:40:28.66
The health of the family
00:40:28.69\00:40:30.39
heavily weighs on
the mother's shoulder.
00:40:30.43\00:40:32.76
That's it. That's it.
00:40:32.79\00:40:34.13
Really does most of
cooking, grocery shopping
00:40:34.16\00:40:35.66
for the most part.
00:40:35.70\00:40:37.03
For the most part.
00:40:37.07\00:40:38.40
And so from there, I
had to do a lot changing.
00:40:38.43\00:40:40.54
I had to do a lot of crying,
I had to do a lot of praying,
00:40:40.57\00:40:42.57
okay?
00:40:42.60\00:40:43.94
And believe it or
not one of the things
00:40:43.97\00:40:45.31
I think that really helped me
00:40:45.34\00:40:46.88
and I still say today
and that is, "Lord, God,
00:40:46.91\00:40:50.51
make me hate those things
that are injurious to my body,"
00:40:50.55\00:40:53.08
okay.
00:40:53.11\00:40:54.45
And I think that just
even though I liked it
00:40:54.48\00:40:57.19
or I loved it,
00:40:57.22\00:40:58.55
I knew I needed
to make some changes.
00:40:58.59\00:40:59.92
I saw my family healed.
00:40:59.95\00:41:01.92
I saw my own self healed
00:41:01.96\00:41:03.49
just by making those
changes to a plant based diet,
00:41:03.53\00:41:05.43
all right?
00:41:05.46\00:41:06.80
And so then I just
got starting cooking
00:41:06.83\00:41:09.06
and I start
asking Lord about it.
00:41:09.10\00:41:10.47
So part of my master
degree was vegetarianism,
00:41:10.50\00:41:14.04
plant based cooking, all
right, as a part of my thesis.
00:41:14.07\00:41:17.14
And from there
I've just been cooking.
00:41:17.17\00:41:18.67
So my love is God
first, okay and then Curtis...
00:41:18.71\00:41:24.45
Oh, I'm right behind
God. Right behind God.
00:41:24.48\00:41:25.98
That's about high as I can get.
00:41:26.01\00:41:27.38
And then my
children, our children, okay,
00:41:27.42\00:41:29.85
that's the children.
00:41:29.88\00:41:31.22
Children. And
then lastly cooking.
00:41:31.25\00:41:32.59
I can stay in the kitchen 24/7.
00:41:32.62\00:41:35.06
And I'd be happy with that.
Yes, you're good, you're good.
00:41:35.09\00:41:37.66
Yes, I can.
You're good, you're good.
00:41:37.69\00:41:39.03
So Curtis, with that in mind.
00:41:39.06\00:41:40.50
And that's my quick version
00:41:40.53\00:41:42.30
of how we got involved
in the plant based cooking.
00:41:42.33\00:41:45.10
Yeah. All right.
00:41:45.13\00:41:46.47
Yeah, that book Counsels
00:41:46.50\00:41:47.97
on Diets and
Foods by Ellen G. White
00:41:48.00\00:41:50.81
and has a lot of
information in there
00:41:50.84\00:41:53.48
as far moving to the
vegetarian plant based diet,
00:41:53.51\00:41:56.68
and so that
really get you going and,
00:41:56.71\00:41:58.71
but praise God for that as well.
00:41:58.75\00:42:00.32
Well, I also say too.
00:42:00.35\00:42:01.68
One thing you have to
remember and that is that
00:42:01.72\00:42:03.05
it doesn't happen overnight,
00:42:03.08\00:42:04.42
some people can make
a change, some can't.
00:42:04.45\00:42:05.79
And I think that when
people meet Curtis and myself,
00:42:05.82\00:42:07.66
they say, "Well, you guys
have always been out there,
00:42:07.69\00:42:09.29
you've always been doing
that, it's easy for you."
00:42:09.32\00:42:11.29
But then when I tell
my story and they realize
00:42:11.33\00:42:13.36
'cause sometime
we want to excuse
00:42:13.40\00:42:14.73
as to why we can't make a change
00:42:14.76\00:42:16.26
but we can make a change.
00:42:16.30\00:42:17.70
God is available,
He's willing and able
00:42:17.73\00:42:20.34
to make those changes for us.
00:42:20.37\00:42:21.80
Because I just work
at fast food restaurant,
00:42:21.84\00:42:25.94
assistant manager at
a fast food restaurant.
00:42:25.97\00:42:29.68
And so hamburgers
every single day, I mean...
00:42:29.71\00:42:33.75
You said you
smelled like a hamburger.
00:42:33.78\00:42:35.32
I really did, in my uniform,
I mean, my taste buds so...
00:42:35.35\00:42:38.45
But again I read a
statement by the same author,
00:42:38.49\00:42:41.92
I think it's page,
00:42:41.96\00:42:43.29
I won't say the page
that it may be incorrect
00:42:43.32\00:42:45.06
but anyway the
statement says this...
00:42:45.09\00:42:47.66
I've had a look at you.
00:42:47.70\00:42:49.36
"A religious life can
be more successfully gained
00:42:49.40\00:42:55.44
and maintained if
meat is discarded.
00:42:55.47\00:43:01.48
For this diet en-feebles..."
00:43:01.51\00:43:04.25
Here it is.
00:43:04.28\00:43:05.61
"The moral and
spiritual nature." All right.
00:43:05.65\00:43:11.02
And so Counsels
on Diets and Foods
00:43:11.05\00:43:12.52
either 389 or 289
one of those pages
00:43:12.55\00:43:15.69
but there it is, it's there.
00:43:15.72\00:43:17.76
When I read that on a
Sunday night about 10:30,
00:43:17.79\00:43:21.16
that Sunday night I was
single, one big apartment.
00:43:21.20\00:43:25.03
That next day,
that Monday morning
00:43:25.07\00:43:28.70
I became a vegetarian.
00:43:28.74\00:43:31.87
For me it was that
one statement alone.
00:43:31.91\00:43:37.21
And so I realized meat,
00:43:37.25\00:43:38.58
you know, causes
high cholesterol,
00:43:38.61\00:43:40.32
saturated fat,
increase risk of breast...
00:43:40.35\00:43:42.98
not breast cancer, well,
maybe a breast cancer too,
00:43:43.02\00:43:45.85
prostate cancer and
cardiovascular disease,
00:43:45.89\00:43:47.96
but when I
realized that this diet,
00:43:47.99\00:43:49.92
this fast food diet
impacts my spiritual nature,
00:43:49.96\00:43:53.53
that got my attention.
00:43:53.56\00:43:54.90
Yeah, yeah.
00:43:54.93\00:43:56.26
So for me it was that,
for you it was a class,
00:43:56.30\00:43:58.13
it could be for you some other,
maybe this show here as well
00:43:58.17\00:44:02.37
but whatever triggers,
00:44:02.40\00:44:03.74
the Holy Spirit
works in each other's lives
00:44:03.77\00:44:05.84
in a different way.
00:44:05.87\00:44:07.21
But for us it
worked in different way
00:44:07.24\00:44:09.08
but here we are together
for such a time as this.
00:44:09.11\00:44:12.08
Well, one thing for sure that
is from a spiritual standpoint,
00:44:12.11\00:44:15.58
your thinking is a lot clearer.
00:44:15.62\00:44:17.89
You have more energy,
it's just a difference
00:44:17.92\00:44:20.66
in when you
actually go plant based.
00:44:20.69\00:44:22.36
And so we're just at awe
00:44:22.39\00:44:24.69
that God gave us the
opportunity to come on 3ABN
00:44:24.73\00:44:26.73
and to be able to
share with our audience.
00:44:26.76\00:44:29.30
We get many, many
phone calls, emails,
00:44:29.33\00:44:31.20
you name it from people saying
00:44:31.23\00:44:32.77
that they really
enjoy our programs
00:44:32.80\00:44:34.80
and so we're just thankful.
00:44:34.84\00:44:36.17
We give all
credit, all honor to God
00:44:36.20\00:44:37.57
because if it were not for
Him, it would not be going down,
00:44:37.61\00:44:39.84
that's for sure.
00:44:39.87\00:44:41.21
If we all make into the
Kingdom made new, New Jerusalem,
00:44:41.24\00:44:45.51
we all would be on
a plant based diet.
00:44:45.55\00:44:48.62
Okay.
00:44:48.65\00:44:49.98
That's why I won't get
enough to say it 'cause...
00:44:50.02\00:44:51.35
Off we're going to do it now.
00:44:51.39\00:44:52.72
I'm going to
dessert, go to dessert, okay.
00:44:52.75\00:44:54.09
All right, dessert.
Let's got to dessert.
00:44:54.12\00:44:55.46
We got that tofu
maple cream and berries.
00:44:55.49\00:44:57.69
It calls for...
00:44:57.73\00:44:59.06
Okay.
00:45:24.19\00:45:25.52
So this is the one part
too that's really good, Curtis,
00:45:25.55\00:45:27.76
and that is trying
to make up a dessert.
00:45:27.79\00:45:29.16
It's kind of like a parfait...
00:45:29.19\00:45:30.53
Parfait, okay.
00:45:30.56\00:45:31.89
And we're gonna be using
instead of a regular cream
00:45:31.93\00:45:33.73
half and half
whatever we're gonna be using,
00:45:33.76\00:45:35.43
also our tofu as a
part of our cream based.
00:45:35.46\00:45:37.03
Okay.
00:45:37.07\00:45:38.40
So what you're gonna
do is you gonna go ahead
00:45:38.43\00:45:39.77
and open that up for me.
00:45:39.80\00:45:41.14
And we're gonna put in,
00:45:41.17\00:45:42.50
I give you one of
the spatulas again,
00:45:42.54\00:45:43.87
here we go.
00:45:43.91\00:45:45.24
All right.
00:45:45.27\00:45:46.61
Put that around the circle there
00:45:46.64\00:45:47.98
and this one in a
circle, on edges too.
00:45:48.01\00:45:50.81
Move it around.
00:45:50.85\00:45:52.18
And then we're gonna
also put in that our maple,
00:45:52.21\00:45:54.22
we've got maple
syrup that's gonna go in.
00:45:54.25\00:45:56.05
A little bit of
salt and vanilla.
00:45:56.08\00:45:57.99
Just go ahead and spin it around
00:45:58.02\00:45:59.35
so it can actually be even
as it goes around in there.
00:45:59.39\00:46:02.02
Okay. Okay.
00:46:02.06\00:46:04.03
No, no. No. No.
00:46:04.06\00:46:05.69
This has to hold up,
open up, baby, open up.
00:46:05.73\00:46:08.23
No, I was just gonna say
make sure it's like that.
00:46:08.26\00:46:10.30
So it's even all around
in here as it's going around.
00:46:10.33\00:46:12.63
Okay.
00:46:12.67\00:46:14.00
It actually does a better
job, the creamy being creamier.
00:46:14.04\00:46:16.30
Okay.
00:46:26.18\00:46:27.52
Got to open up and
then just spin it around
00:46:27.55\00:46:29.02
the edges there for me.
00:46:29.05\00:46:30.65
Let's go ahead on and can
you do that one time there?
00:46:30.69\00:46:33.02
We're gonna go ahead
put the maple syrup in.
00:46:33.05\00:46:35.86
Yummy, yummy, maple syrup.
00:46:35.89\00:46:39.53
Pretty good.
00:46:39.56\00:46:40.90
Okay. Okay.
00:46:45.30\00:46:48.77
And we're gonna go
ahead and put this,
00:46:48.80\00:46:50.51
the vanilla and also
we're gonna put that all of it.
00:46:50.54\00:46:53.71
Okay.
00:46:53.74\00:46:55.08
Vanilla flavoring.
00:46:55.11\00:46:56.44
Vanilla and then
we're gonna put in...
00:46:56.48\00:46:59.25
The salt. Half a
teaspoon of the salt.
00:46:59.28\00:47:03.28
Okay. Okay.
00:47:03.32\00:47:05.75
Okay. Go ahead and spin around.
00:47:05.79\00:47:07.12
Okay, get all the
goodies all around there
00:47:19.67\00:47:21.54
in another circle and...
00:47:21.57\00:47:23.07
Another spin or...?
00:47:23.10\00:47:24.44
Well, we're
gonna put our last one
00:47:24.47\00:47:25.81
in which is the lemon juice.
00:47:25.84\00:47:28.91
Get the lemon ready.
Do you want to do lemon?
00:47:28.94\00:47:31.51
No, you got it, baby.
00:47:31.55\00:47:33.38
Okay, I get a chance to use
00:47:33.42\00:47:34.98
one of my only
equipped pieces I love.
00:47:35.02\00:47:37.59
One of my toys, toys.
00:47:37.62\00:47:41.72
The parfait, it's
gonna finish up this meal,
00:47:41.76\00:47:44.93
this supper ideas.
00:47:44.96\00:47:47.96
Okay. Okay.
00:47:48.00\00:47:49.36
Put that on top of that
and go around the circle too.
00:47:49.40\00:47:52.73
All right.
00:47:52.77\00:47:54.50
Come on out now.
00:47:54.54\00:47:55.87
Oh, I did...
00:47:55.90\00:47:57.24
Okay, see that's why you
have to do it because I...
00:47:57.27\00:47:58.81
How did you do?
00:47:58.84\00:48:00.18
I didn't do enough elbow grease.
00:48:00.21\00:48:01.54
Oh, okay. So you see, okay.
00:48:01.58\00:48:05.01
Yeah, I see nothing coming out.
00:48:05.05\00:48:06.75
I'll buy the toy and he uses it.
00:48:06.78\00:48:08.88
Okay, you can do
it, baby, that's right.
00:48:08.92\00:48:11.25
Put some muscle in it.
00:48:11.29\00:48:13.96
Okay. Still
there some juice left.
00:48:13.99\00:48:18.09
You know what's going on?
00:48:18.13\00:48:19.46
What? It clogged up.
00:48:19.49\00:48:21.13
Oh! See.
00:48:21.16\00:48:22.50
Oh! That's the juice right here.
00:48:22.53\00:48:23.87
Okay, there you go.
All this juice right here.
00:48:23.90\00:48:26.07
All right, that's
what I'm talking about.
00:48:26.10\00:48:27.50
That's good. Yeah.
00:48:27.54\00:48:28.87
You have to clean
this out every now
00:48:28.90\00:48:31.01
and then too otherwise
the juice won't come out.
00:48:31.04\00:48:32.47
Okey dokey.
00:48:32.51\00:48:33.84
Okay, ready to go?
00:48:33.88\00:48:35.21
Down there, yep.
00:48:35.24\00:48:36.58
All right.
00:48:41.98\00:48:43.79
Now we just get
that nice flavor.
00:48:43.82\00:48:45.19
Look at all that.
00:48:45.22\00:48:47.06
You see how nice
and creamy it is now.
00:48:47.09\00:48:50.46
Nice and
creamy, nice and creamy.
00:48:50.49\00:48:51.89
And you know what
I'm gonna do, Curtis?
00:48:51.93\00:48:53.26
I'm gonna take
and put that in a bowl
00:48:53.29\00:48:56.43
because that'll be easier
for you to go ahead and pour.
00:48:56.46\00:48:59.00
I was gonna put it in a bowl.
00:48:59.03\00:49:00.37
I don't have a bowl, so
we're not gonna do that.
00:49:00.40\00:49:02.54
Okay.
00:49:02.57\00:49:04.74
Except that I'm going to
get a bowl from over there.
00:49:04.77\00:49:08.48
You want me to get a
bowl, you keep talking?
00:49:08.51\00:49:09.84
Yeah, you get a
bowl and I keep talking.
00:49:09.88\00:49:11.21
Yeah, you just keep talking.
00:49:11.25\00:49:12.58
So you want,
okay, let me make sure
00:49:12.61\00:49:14.15
I'm gonna get a
clear bowl that's large.
00:49:14.18\00:49:17.49
Yeah, no...
00:49:17.52\00:49:18.85
I'm just making one
trip here. Not real large.
00:49:18.89\00:49:20.22
I think that
bowl right over there.
00:49:20.26\00:49:21.59
That bowl over there?
Okay, that's the bowl you want.
00:49:21.62\00:49:23.12
That's the bowl that I want.
00:49:23.16\00:49:24.49
That's the bowl
I'm going to get.
00:49:24.53\00:49:25.86
I think it's a clean
bowl. So I'll back, okay?
00:49:25.89\00:49:27.23
Okey dokey. All right.
00:49:27.26\00:49:28.60
All right, so go ahead.
00:49:28.63\00:49:29.96
And so what
we're going to do here
00:49:30.00\00:49:31.33
while he's gonna get the bowl,
00:49:31.37\00:49:32.70
is we're gonna put raspberries
00:49:32.73\00:49:34.07
and we got blackberries,
raspberries and blueberries.
00:49:34.10\00:49:36.71
Yo, yo.
00:49:36.74\00:49:38.07
See there, that's
what I'm talking about.
00:49:38.11\00:49:39.81
This is what I'm talking about.
00:49:39.84\00:49:41.18
Now you're gonna go
ahead and pour all that.
00:49:41.21\00:49:42.54
Go ahead and pour that
into this bowl right here, baby.
00:49:42.58\00:49:43.91
Okay. Okay.
00:49:43.95\00:49:46.95
All right, let me take that.
00:49:46.98\00:49:50.05
Watcha, watch yourself.
00:49:50.09\00:49:51.62
Okay. And there you go.
00:49:51.65\00:49:53.36
All right. Okay.
00:49:53.39\00:49:58.86
Alrighty.
00:49:58.89\00:50:00.23
So you're pouring that there
00:50:00.26\00:50:01.60
that's, that's just gonna
go as that in-between filling.
00:50:01.63\00:50:04.30
Take the place
of a half and half
00:50:04.33\00:50:06.47
or some kind of a cream
00:50:06.50\00:50:07.90
that's gonna go
on a product itself.
00:50:07.94\00:50:11.14
Yeah, yeah.
00:50:11.17\00:50:12.91
It's good, huh?
00:50:12.94\00:50:14.34
Yes, it is. Okay.
00:50:14.38\00:50:16.18
Now it's time to put
the parfaits together, okay?
00:50:16.21\00:50:22.08
So you're gonna do
one and I'm gonna do one.
00:50:22.12\00:50:27.12
And we gonna have
our granola at the end.
00:50:27.16\00:50:29.02
And take this off first.
All right, put that right in.
00:50:29.06\00:50:31.79
I just hold off and
wait for you to come back.
00:50:31.83\00:50:36.06
I love this particular one.
00:50:36.10\00:50:37.57
It's very
light, very, very airy,
00:50:37.60\00:50:39.40
it's a real nice
dessert to have as well.
00:50:39.43\00:50:41.77
And so we're gonna start
off with some blackberries.
00:50:41.80\00:50:44.94
Oh, that's your cup.
00:50:44.97\00:50:46.41
You can go ahead,
you go ahead first.
00:50:46.44\00:50:47.91
Let's put this in the
middle. Put in the middle.
00:50:47.94\00:50:49.64
I'm gonna
follow your lead. Okay.
00:50:49.68\00:50:52.08
So we're gonna start off
00:50:52.11\00:50:53.45
with some
blackberries at the bottom.
00:50:53.48\00:50:54.82
Okay, blackberries.
Oh, you want me start off?
00:50:54.85\00:50:57.85
I tell you what?
00:50:57.89\00:50:59.22
You do yours and then I'll
follow you, how about that?
00:50:59.25\00:51:01.86
Oh, I do... Okay. Okay, so...
00:51:01.89\00:51:03.22
I'm putting the
blackberries at the bottom.
00:51:03.26\00:51:04.83
I love blackberries.
00:51:04.86\00:51:06.23
And I love you.
00:51:06.26\00:51:09.03
And so now you're gonna go ahead
00:51:09.06\00:51:10.53
and put some
blackberries in yours.
00:51:10.57\00:51:12.67
Okay. I have mine.
00:51:12.70\00:51:14.17
And then you can
go and start with...
00:51:14.20\00:51:15.54
And you know what?
00:51:15.57\00:51:16.91
I'm just gonna take a hand
00:51:16.94\00:51:18.27
because I was having a
time there with the raspberries.
00:51:18.31\00:51:21.98
Okay. Raspberries in.
00:51:22.01\00:51:23.88
I got the raspberries in.
00:51:23.91\00:51:25.48
And I could use
some raspberries.
00:51:25.51\00:51:26.85
Here we go. All right.
00:51:26.88\00:51:28.45
All right, getting this
parfait together, honey.
00:51:28.48\00:51:30.49
Now it's time to put a
little of the sauce on it.
00:51:30.52\00:51:35.59
Okay. Sauce, okay.
In the middle there.
00:51:35.62\00:51:40.13
This is excellent, superb.
00:51:40.16\00:51:43.13
All right, there you go.
Let's see if you can get there.
00:51:43.16\00:51:45.47
Okay, and you
got the blueberries.
00:51:45.50\00:51:46.87
And I'm gonna do blueberries.
00:51:46.90\00:51:49.14
Kind of get it
right in the middle
00:51:49.17\00:51:50.61
without touching
the sides of the glass,
00:51:50.64\00:51:54.24
without touching the sides.
00:51:54.28\00:51:56.01
Yeah, yeah, yeah, yeah.
00:51:56.04\00:51:57.58
And we're coming
down to the wire.
00:51:57.61\00:51:58.95
You're doing good. You're
doing good. You're doing good.
00:51:58.98\00:52:00.35
Let me go ahead and tell people,
00:52:00.38\00:52:02.78
if you're interested
in my wife's cookbook
00:52:02.82\00:52:06.65
that's
Vegetarian Cooking Made Easy
00:52:06.69\00:52:08.22
and Global Vegetarian as well.
00:52:08.26\00:52:10.83
I think we have a roll, so
let's go to roll at this time
00:52:10.86\00:52:13.33
and this is how you can
make your order for today.
00:52:13.36\00:52:17.57
If you would like
to contact the Eakins
00:52:17.60\00:52:19.17
to find out more
about their ministry
00:52:19.20\00:52:21.17
or if you'd like to
invite Curtis and Paula
00:52:21.20\00:52:23.57
to present their
seminars in your area,
00:52:23.61\00:52:25.87
then you can contact them
00:52:25.91\00:52:27.28
at Abundant Living, PO Box 2873,
00:52:27.31\00:52:30.98
Huntsville, Alabama 35804.
00:52:31.01\00:52:34.38
That's Abundant Living,
PO Box 2873, Huntsville,
00:52:34.42\00:52:39.05
Alabama 35804.
00:52:39.09\00:52:41.82
You can call (256) 859-1982.
00:52:41.86\00:52:46.29
That's (256) 859-1982.
00:52:46.33\00:52:50.57
You may also
order their products
00:52:50.60\00:52:52.20
or get their recipes
online at AbundantLivingTV.org.
00:52:52.23\00:52:56.87
That's AbundantLivingTV.org.
00:52:56.91\00:53:00.64