I want to spend my life
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Mending broken people
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I want to spend my life
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Removing pain
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Lord, let my words
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Heal a heart that hurts
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I want to spend my life
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Mending broken people
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I want to spend my life
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Mending broken people
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Hello, and
welcome to another episode
00:01:09.36\00:01:11.53
of 3ABN Today Cooking.
00:01:11.57\00:01:13.34
My name is Jason Bradley
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and I'm so excited to
be here in the kitchen,
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especially since I
don't have to cook anything.
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With me today is no stranger
to 3ABN, or 3ABN Latino,
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or 3ABN Fracais, Lucia Tiffany.
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Hi.
00:01:29.35\00:01:30.69
Hi, it's so
great to have you here.
00:01:30.72\00:01:32.05
Tell us a little bit
about your background?
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Oh, thank you. It's
great to be here today.
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And with my background,
00:01:36.86\00:01:38.33
I'm a nurse and
a health educator.
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And one of my favorite things
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is to take any
opportunity I can to educate,
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to help people understand
what they can do to transition
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towards the
healthiest diet possible,
00:01:48.34\00:01:50.54
to enjoy optimal
wellness and health.
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Were you always
like super healthy?
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Well, I was really
blessed to grow up in a home
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where health
education was part of life.
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And so I started out actually
00:02:01.95\00:02:04.35
doing community health
education with my parents,
00:02:04.39\00:02:06.42
who were a
nurse and doctor team.
00:02:06.45\00:02:08.32
And so, I was demonstrating food
00:02:08.36\00:02:11.59
when I was about nine years old
00:02:11.63\00:02:12.96
and kind of been
working at it ever since.
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Nice. Well,
praise the Lord for that.
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That's definitely a blessing
especially with everything
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that's going into the food,
all these GMOs, and hormones,
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and all these things
that are causing cancer
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and causing all kinds of issues.
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But what you have for us
today is going to be something
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that is as
nutritious and delicious.
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So let's talk about what
you're going to be making.
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Okay.
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First on our list today,
00:02:37.82\00:02:39.55
we'll be making tofu vegetable
soup with bean threads.
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And then we'll be
looking at making tofu ribs
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with a barbecue sauce.
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And following that we
will have an eggless egg salad.
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Eggless egg salad.
Yeah, that was a lot of fun.
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And then we're going to use
it to stuff some nori rolls.
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So... Now what are nori rolls?
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It's another name for seaweed.
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So we'll be making rolls that
are stuffed with the egg salad.
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So it's kind of
like a sushi type...
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Yeah. Something like that, yeah.
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Nice. Nice. Right.
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Now a lot of people view
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the vegan vegetarian
lifestyle as an uphill battle,
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are there steps
that can be taken?
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There are.
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And I think we'll talk
about that in a little bit
00:03:23.47\00:03:24.80
but I was thinking maybe
we should start on our soup
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and let's get it hot.
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And while it's heating,
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we'll talk a little
bit more about that.
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Does that sound
good? Sounds good.
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Okay.
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So to start out today,
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we're going to
turn our stove on here.
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And we're going
to start with our...
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Well, actually I'm going
to start with the coconut oil.
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I like to put just a little
bit in the bottom of the pot,
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just to heat our
onions and our ginger.
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Now, you know what,
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before we get started with this,
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we need to know
what the ingredients are,
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what's the recipe?
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Oh, that would
probably be a good idea.
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Why don't we
take a look at that.
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We're going to be using...
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Then there's a whole lot
of vegetables, we have...
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And we will be
serving it over...
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Wow.
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Now you said mung beans. Yes.
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I've never heard
of mung beans before.
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So what are mung beans?
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They're commonly
used in Asian cooking.
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They're the same
bean that maybe people
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are acquainted
with as bean sprouts,
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that's what we sprout for that.
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But they also make
other products with it,
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one of which are the bean
threads we'll be using today.
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And the recipe
that we showed you
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is a pretty large recipe.
00:05:31.19\00:05:33.13
So we're going to actually
be demonstrating a half recipe
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just in case you were
wondering about the quantities.
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Okay, yeah.
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What you see here on cameras
00:05:38.73\00:05:40.07
is half of what we just
looked at in the recipe.
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And how much does
this normally yield
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that you do like a whole recipe?
00:05:45.21\00:05:46.98
A whole recipe will give
you about a gallon of soup.
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So that's enough
to put up maybe half
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or several times in a week
00:05:52.28\00:05:53.62
but you only
have to make it once.
00:05:53.65\00:05:54.98
That's good for the
budget too. Yes, it is.
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I'm just warming up the ginger
and the onions in the oil.
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And I'm just going to
add my water all at once.
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Nice. I love onions and ginger.
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Yes, and they make a great base.
00:06:16.64\00:06:18.47
And then I like to
add my mushroom seasoning,
00:06:18.51\00:06:21.31
this is just a
granulated pure mushrooms,
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you can get it in
pretty much any Asian store.
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It's also available online
00:06:26.25\00:06:27.78
and it's just
called mushroom seasoning.
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And the
ingredients are just mushrooms.
00:06:29.65\00:06:32.65
But they give a very nice
Asian flavor to the broth.
00:06:32.69\00:06:37.29
And so I put that
in at the beginning
00:06:37.33\00:06:39.29
and then I like
to put in the things
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that need to be flavored
the most at the beginning,
00:06:40.70\00:06:43.00
so the tofu in cubes.
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Now is that extra firm tofu?
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I actually have super firm tofu
which has recently come out.
00:06:46.97\00:06:49.70
I didn't even know
they made super firm tofu.
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It really has a nice chew to it.
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And so I like it in the
soup because even after boiling,
00:06:54.84\00:06:58.35
it still has quite
a bit of substance.
00:06:58.38\00:07:00.45
But if you can't
find the super firm,
00:07:00.48\00:07:02.18
you can use extra firm tofu.
00:07:02.22\00:07:03.75
It will also work,
00:07:03.79\00:07:05.12
just don't stir it may
be quite as vigorously.
00:07:05.15\00:07:07.09
But they'll hold
together really quite well.
00:07:07.12\00:07:09.92
And so what do you do like,
00:07:09.96\00:07:11.29
do you drain the tofu
like the packet tofu, do you...
00:07:11.33\00:07:13.63
It's water-packed tofu.
00:07:13.66\00:07:15.06
So I just drained the water off
00:07:15.10\00:07:17.17
and then slice it
in the half inch cubes.
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Okay. So yeah, good question.
00:07:19.93\00:07:21.27
See, this is a
learning process for me.
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Yes. I'm glad you asked.
This is a learning curve.
00:07:23.10\00:07:25.57
Then next, I'm going to
put in my sliced mushrooms.
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Okay.
00:07:28.94\00:07:31.48
And if you go online later
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and download
this recipe from 3ABN,
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you will see that there's
a lot of variations to this
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because this is
a vegetable soup.
00:07:39.42\00:07:40.79
And a vegetable soup can
have all kinds of vegetables.
00:07:40.82\00:07:43.32
So I just picked some of
my favorites for today's.
00:07:43.36\00:07:45.83
But there are other
things that you can use as well.
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Then the other things that will
take a little longer to cook,
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I'll put in next
like the carrots.
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These are just
thinly slivered carrots.
00:07:53.64\00:07:56.64
Nice.
00:07:56.67\00:07:58.74
And if you wanted
to like add some spice,
00:07:58.77\00:08:01.31
what would you
use, cayenne pepper?
00:08:01.34\00:08:02.88
I wouldn't.
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That would kind of
ruin the Asian flavor here.
00:08:04.28\00:08:06.51
Oh, okay.
00:08:06.55\00:08:07.88
See I'm going in a
whole another cuisine,
00:08:07.92\00:08:10.49
a whole another area.
00:08:10.52\00:08:11.85
I would
probably add more ginger,
00:08:11.89\00:08:13.32
if you want a little
more bite just more ginger.
00:08:13.36\00:08:16.32
And actually when I am
at home and I'm doing this,
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I will start with
my water and my onions.
00:08:19.53\00:08:22.13
And then I will work
on chopping, and slicing,
00:08:22.16\00:08:24.93
and shredding my
veggies as this is heating.
00:08:24.97\00:08:28.10
So by putting it in the
order of what do I want to cook
00:08:28.14\00:08:32.51
the longest first and
then I'll add the veggies.
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And these are often frozen,
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I'm just pulling
them out of my freezer.
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You can even use
frozen Asian stir-fry
00:08:39.58\00:08:42.78
which has like
broccoli, and cauliflower,
00:08:42.82\00:08:44.82
and some carrots,
and maybe some snap peas,
00:08:44.85\00:08:48.26
sugar snap peas.
00:08:48.29\00:08:49.62
Those are really
good in the soup as well.
00:08:49.66\00:08:51.63
So I'll put all my
frozen stuff in next
00:08:51.66\00:08:54.13
which means that it'll
take a little bit of time
00:08:54.16\00:08:56.67
for the soup to warm up.
00:08:56.70\00:08:58.03
But that's okay
'cause that gives me time
00:08:58.07\00:08:59.47
to finish
chopping my other things.
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Indeed.
00:09:01.10\00:09:02.67
So my two frozen things
are the peas and the corn.
00:09:02.70\00:09:05.51
Get this out of your way.
Okay, all right. Thank you.
00:09:09.04\00:09:11.38
I'll put this one
back here. All right.
00:09:11.41\00:09:14.92
And then I'm going to get
my sliced water chestnuts.
00:09:14.95\00:09:19.09
And I'm just going to
pour my Braggs Aminos over it,
00:09:19.12\00:09:21.62
just let them
marinate a little bit.
00:09:21.66\00:09:24.03
And that gives them some flavor
00:09:24.06\00:09:26.46
and will also end up
helping to season our soup.
00:09:26.49\00:09:29.80
One of the reasons I
really like making this soup
00:09:29.83\00:09:32.87
is that it has a
lot of leafy vegetables
00:09:32.90\00:09:35.34
and green vegetables in it.
00:09:35.37\00:09:37.44
And so as it cooks,
00:09:37.47\00:09:40.08
it just kind of
pulls all those vitamins
00:09:40.11\00:09:42.31
and minerals into that broth,
00:09:42.34\00:09:43.68
and it just makes
such a tasty broth,
00:09:43.71\00:09:45.51
and it's also very nutritious.
00:09:45.55\00:09:47.05
So it would be good for a cold
like help boost immune system?
00:09:47.08\00:09:49.75
Sure. Okay.
00:09:49.78\00:09:51.12
I think that would be excellent.
00:09:51.15\00:09:52.49
It's also because of the tofu
is a good source of protein.
00:09:52.52\00:09:55.39
So I often make it one of
my main dishes for a meal.
00:09:55.42\00:09:59.06
But I really like having all
those fresh vegetables in it.
00:09:59.09\00:10:01.80
Nice.
00:10:01.83\00:10:03.16
Yes, all the non-GMO
fresh vegetables, yeah.
00:10:03.20\00:10:06.43
Right. Right.
Yeah. Yeah, fortunately.
00:10:06.47\00:10:08.77
Because you got to be careful
00:10:08.80\00:10:10.14
what vegetables you
buy too at the store.
00:10:10.17\00:10:12.17
This is true.
00:10:12.21\00:10:13.54
But fortunately,
most of the vegetables
00:10:13.58\00:10:15.44
in our supermarket are
still not genetically modified.
00:10:15.48\00:10:18.05
Praise the Lord. Yes.
00:10:18.08\00:10:19.41
Zucchini is one you
do have to watch out for.
00:10:19.45\00:10:21.55
And that is when I sometimes
put in the soup as well.
00:10:21.58\00:10:24.45
I'm going to just
let this kind of...
00:10:24.49\00:10:25.82
It looks like it's
starting to get a little bubbly.
00:10:25.85\00:10:28.12
So at the end as
it's starting to bubble,
00:10:28.16\00:10:30.83
I'm going to go ahead
and maybe put in my greens,
00:10:30.86\00:10:34.23
the cabbage
00:10:34.26\00:10:35.60
and today I actually end
up with kale instead of chard
00:10:35.63\00:10:38.13
because that's what
they had at the supermarket.
00:10:38.17\00:10:39.50
They didn't have any chard,
00:10:39.53\00:10:40.87
so it's all
pretty much the same,
00:10:40.90\00:10:42.24
but I put that in
more towards the end.
00:10:42.27\00:10:44.27
Because this is
one of those soups
00:10:44.31\00:10:45.64
that once it comes to a boil,
00:10:45.67\00:10:47.74
you can pretty
much just turn it off.
00:10:47.78\00:10:49.78
Because there's nothing in
it that needs a lot of cooking.
00:10:49.81\00:10:53.52
And so once everything's
wilted, it's pretty good,
00:10:53.55\00:10:58.69
and I just let
it sit there warm,
00:10:58.72\00:11:00.29
and kind of leach
those vitamins out.
00:11:00.32\00:11:02.72
I bet it's even better
like after the flavors have just
00:11:02.76\00:11:07.30
and the seasonings
have just settled in there
00:11:07.33\00:11:09.20
like the next day.
00:11:09.23\00:11:10.57
And how does it... Do
you notice the difference?
00:11:10.60\00:11:13.77
Yes, a lot of times
00:11:13.80\00:11:15.17
what I'll do is I'll
throw the soup together
00:11:15.20\00:11:16.97
and then I'll go off
and do some other things
00:11:17.01\00:11:18.54
and just kind of let it
sit while I'm on the stove
00:11:18.57\00:11:20.28
till we're ready to eat.
00:11:20.31\00:11:22.14
And I'm going to go ahead
and put in our water chestnuts,
00:11:22.18\00:11:25.38
they give it
kind of a crispiness.
00:11:25.41\00:11:27.25
So you got like some crunches,
00:11:27.28\00:11:28.62
not just all really like
soft vegetables like that.
00:11:28.65\00:11:30.39
A variety of textures.
00:11:30.42\00:11:31.75
Yes, there's a lot
of variety of textures,
00:11:31.79\00:11:33.12
and colors, and flavors.
00:11:33.15\00:11:34.89
And then you can
just salt it to taste.
00:11:34.92\00:11:37.86
This should be about right.
00:11:37.89\00:11:40.46
And it's already
starting to boil,
00:11:40.50\00:11:42.53
now you might just let it
simmer for a couple of minutes.
00:11:42.56\00:11:44.77
I'm eager for these
bean sprouts like...
00:11:44.80\00:11:46.53
Yes. The mung bean.
00:11:46.57\00:11:49.20
Right, we're
going to do those next.
00:11:49.24\00:11:51.77
And I'm going to ask my helper
00:11:51.81\00:11:53.31
to get me just a
little bit of water.
00:11:53.34\00:11:56.31
And we're going to
fill some here in the pot.
00:11:56.34\00:12:01.98
All right.
00:12:02.02\00:12:04.75
And these mung bean sprouts,
00:12:04.79\00:12:06.22
you'll find in the store along
with the other Asian noodles,
00:12:06.25\00:12:10.19
it's often in
the ethnic section.
00:12:10.23\00:12:13.43
They look a lot
like rice noodles
00:12:13.46\00:12:15.46
but they're not.
00:12:15.50\00:12:17.37
You can use rice
noodles in this recipe,
00:12:17.40\00:12:19.57
I happen to really
like the bean threads
00:12:19.60\00:12:21.44
because when they
cook up they turn clear.
00:12:21.47\00:12:23.94
And some people call them
glass noodles for that reason.
00:12:23.97\00:12:27.18
And what we will end up doing
with them once they're cooked,
00:12:27.21\00:12:30.68
when I serve the soup
00:12:30.71\00:12:32.08
instead of putting
the noodles in the soup
00:12:32.11\00:12:33.82
because if they're
heated or reheated,
00:12:33.85\00:12:36.72
like maybe I have leftover
and I got to heat it up again,
00:12:36.75\00:12:39.62
they will tend to fall
apart if they get overcooked.
00:12:39.65\00:12:42.82
So I just cook them up once
00:12:42.86\00:12:44.33
and then I just put them
in the bottom of the bowl.
00:12:44.36\00:12:45.73
And when you pour
the hot soup on them,
00:12:45.76\00:12:47.76
then they just come
into the soup that way.
00:12:47.80\00:12:49.90
So I don't put them
right into the soup.
00:12:49.93\00:12:52.03
I got my water
here. Okay. Perfect.
00:12:52.07\00:12:57.01
And I'm just going to go ahead
00:12:57.04\00:12:58.37
and get that water
heated for the noodles.
00:12:58.41\00:13:01.64
And by the way, your helper
has been doing an excellent job.
00:13:01.68\00:13:05.18
Oh, absolutely.
Tell us her name?
00:13:05.21\00:13:06.82
Her name is Trish
00:13:06.85\00:13:08.18
and I'm just so happy
to have her here with us.
00:13:08.22\00:13:09.55
Yes, she is a blessing.
00:13:09.58\00:13:13.29
So do you bring that
to a boil or do you...
00:13:13.32\00:13:15.12
I am going to
bring that to a boil.
00:13:15.16\00:13:17.16
But this might be a good
time for us to talk a little bit
00:13:17.19\00:13:19.49
about some of those obstacles
that people run into sometimes
00:13:19.53\00:13:22.76
when they're thinking about
moving to a healthier diet.
00:13:22.80\00:13:25.83
So maybe we could
look at that graphic now,
00:13:25.87\00:13:27.34
what do you think, is that good?
00:13:27.37\00:13:28.70
Absolutely, I think that's good.
00:13:28.74\00:13:30.07
Okay.
00:13:30.11\00:13:31.57
And what you see here are
pink, yellow, and green blocks.
00:13:31.61\00:13:36.91
And I call them blocks
00:13:36.95\00:13:38.28
because for some
people they're obstacles.
00:13:38.31\00:13:40.92
And these are things
00:13:40.95\00:13:42.28
that stand in the way of
them successfully transitioning
00:13:42.32\00:13:45.05
to a more plant-based diet.
00:13:45.09\00:13:46.79
But I like to arrange them
00:13:46.82\00:13:48.26
as you see here
they're also steps.
00:13:48.29\00:13:51.09
Because as we find
and we learn strategies
00:13:51.13\00:13:53.96
for attacking
each of these blocks,
00:13:54.00\00:13:56.50
they can actually turn
into stepping stones to success
00:13:56.53\00:13:59.53
which is what we want.
00:13:59.57\00:14:01.20
And so, if we look on the bottom
00:14:01.24\00:14:02.90
we have some of the basic things
00:14:02.94\00:14:04.54
like menus, a palate reset,
00:14:04.57\00:14:08.14
that's adjusting our taste buds
00:14:08.18\00:14:10.48
to enjoy more
natural whole foods,
00:14:10.51\00:14:14.38
learning recipes
00:14:14.42\00:14:15.75
and ways to substitute things
that you may already be using
00:14:15.78\00:14:19.22
and that your family may enjoy.
00:14:19.25\00:14:21.59
And, you know, I mean
progress is a process.
00:14:21.62\00:14:23.93
So it's not just
an overnight thing,
00:14:23.96\00:14:27.16
I need prayer for the
progress to begin the process.
00:14:27.20\00:14:30.17
That's right.
00:14:30.20\00:14:31.53
And overcoming
some of my dietary.
00:14:31.57\00:14:32.90
And, you know,
each of these thing
00:14:32.93\00:14:34.27
we were looking
at in that graphic,
00:14:34.30\00:14:36.27
things like learning
how to eat out healthfully,
00:14:36.30\00:14:38.94
or knowing what equipment
to have in our kitchen,
00:14:38.97\00:14:41.74
or what should I have
in my pantry for example.
00:14:41.78\00:14:44.71
Because it's very frustrating,
00:14:44.75\00:14:46.15
if you find a
recipe you want to try,
00:14:46.18\00:14:48.18
you say, "Oh, this
looks like a healthy recipe."
00:14:48.22\00:14:50.49
And so you're looking at it
00:14:50.52\00:14:51.85
and then you're just
like you have everything
00:14:51.89\00:14:53.22
but three ingredients.
00:14:53.25\00:14:54.59
And you look in your cupboard
00:14:54.62\00:14:55.96
and it's like, "Oh, I
guess I can't make that tonight.
00:14:55.99\00:14:57.33
So we'll order
pizza." Yes. Yes. Yes.
00:14:57.36\00:14:58.69
Yeah, and that just
happens with a lot of people
00:14:58.73\00:15:00.66
because when you're
switching your way of eating,
00:15:00.70\00:15:03.16
then you may not
have on hand the things
00:15:03.20\00:15:05.20
that you need for this
different kind of eating.
00:15:05.23\00:15:06.84
Absolutely.
00:15:06.87\00:15:08.20
So learning what kinds of
things should go in your pantry
00:15:08.24\00:15:12.84
and what you need to have
on hand can be really helpful.
00:15:12.87\00:15:14.24
Yeah, which is something I
need to know as a bachelor,
00:15:14.28\00:15:16.91
you know, I cook
00:15:16.95\00:15:18.28
but what I've been noticing
is that overtime as I get older,
00:15:18.31\00:15:21.78
my metabolism has
been slowing down.
00:15:21.82\00:15:24.55
And so, now I really have to
watch what I eat and exercise.
00:15:24.59\00:15:28.76
Yes.
00:15:28.79\00:15:30.13
That's so important because
it's not just about eating,
00:15:30.16\00:15:32.79
it's also about
our whole lifestyle.
00:15:32.83\00:15:34.76
But the eating is a part
00:15:34.80\00:15:36.26
that so many people
have more control over.
00:15:36.30\00:15:38.83
And we can't always
choose like our genetics
00:15:38.87\00:15:41.90
or we can't always
choose our work situation.
00:15:41.94\00:15:44.51
But we often have a
great deal of choice
00:15:44.54\00:15:46.88
over what we put in our mouths.
00:15:46.91\00:15:48.68
And so, that's an area
00:15:48.71\00:15:51.11
that can have a huge
impact on people's health.
00:15:51.15\00:15:54.18
And it looks like our
soup is simmering really well.
00:15:54.22\00:15:56.62
Wonderful.
00:15:56.65\00:15:57.99
I'm just going to put a
lid on that and set it aside.
00:15:58.02\00:16:02.26
And I'm going to
move this over here
00:16:02.29\00:16:03.63
because I think it might heat up
00:16:03.66\00:16:04.99
just a little bit faster.
00:16:05.03\00:16:06.36
I think you are right.
00:16:06.39\00:16:07.73
And I'm going to turn this up.
00:16:07.76\00:16:10.63
I need to adjust my palate.
00:16:10.67\00:16:13.17
Well, there's a
lot of ways to do that.
00:16:13.20\00:16:15.40
We find that people's taste buds
00:16:15.44\00:16:17.07
are actually very plastic
00:16:17.11\00:16:19.04
and you can learn to enjoy foods
00:16:19.07\00:16:21.51
that you've never
thought you would.
00:16:21.54\00:16:23.11
In fact, we're
going to talk about one
00:16:23.14\00:16:24.48
that I've
learned to enjoy recently
00:16:24.51\00:16:25.91
before we're
done with this show,
00:16:25.95\00:16:27.28
we're not there yet.
00:16:27.32\00:16:28.65
Once you have your water hot,
00:16:28.68\00:16:31.55
then you're going to just
put your noodles into the water.
00:16:31.59\00:16:36.39
And let them
simmer just slightly.
00:16:36.42\00:16:39.63
Now some bean threads
are thicker than others.
00:16:39.66\00:16:42.30
There's one
that's like a vermicelli
00:16:42.33\00:16:44.10
and it's very fine.
00:16:44.13\00:16:45.67
And with that when I just
put it into boiling water,
00:16:45.70\00:16:48.20
and turn the fire off,
00:16:48.24\00:16:49.90
and just let it sit for about
ten minutes till it softens.
00:16:49.94\00:16:54.21
And then these here
are a little bit thicker
00:16:54.24\00:16:57.28
than the vermicelli.
00:16:57.31\00:16:58.65
So I found these
actually need to simmer
00:16:58.68\00:17:00.02
for two or three minutes.
00:17:00.05\00:17:01.38
And then you can turn them off.
00:17:01.42\00:17:03.12
So let me just
give them a little stir,
00:17:03.15\00:17:04.85
so they get completely wet.
00:17:04.89\00:17:07.79
Yeah, then we got
some goodies right here.
00:17:07.82\00:17:10.26
Yes. What is this?
00:17:10.29\00:17:11.63
What I will be doing
is once they're softened,
00:17:11.66\00:17:14.60
I will add just a little
bit of roasted sesame seed oil.
00:17:14.63\00:17:20.17
And a little bit of garlic
00:17:20.20\00:17:22.00
and just toss
that into the noodles.
00:17:22.04\00:17:26.14
And then that helps to
give them a little bit of flavor
00:17:26.17\00:17:28.71
and it also adds to
the flavor of the soup
00:17:28.74\00:17:31.61
when you serve them
together with the soup.
00:17:31.65\00:17:33.21
The soup is
looking amazing. Yes.
00:17:33.25\00:17:35.82
So we will let these noodles
00:17:35.85\00:17:39.05
simmer for a little
bit over here on the side.
00:17:39.09\00:17:41.12
And I think let's go ahead
and talk about our next recipe.
00:17:41.16\00:17:44.23
Absolutely. What do we have?
00:17:44.26\00:17:47.30
We're going to be making
tofu ribs with barbecue sauce.
00:17:47.33\00:17:50.63
And we will be using...
00:17:50.67\00:17:52.00
For the sauce, we will use...
00:18:13.25\00:18:15.32
I love barbecue.
00:18:40.05\00:18:41.38
So I'm really
excited about this recipe.
00:18:41.42\00:18:42.98
Well, good.
00:18:43.02\00:18:44.35
I think you're
going to enjoy this one.
00:18:44.39\00:18:45.79
We start by processing the tofu.
00:18:45.82\00:18:49.39
And what we do is we freeze it.
00:18:49.42\00:18:50.99
So like you can buy
the water-packed tofu
00:18:51.03\00:18:53.16
from the market and just put
00:18:53.19\00:18:54.53
the whole package in the freezer
00:18:54.56\00:18:55.90
and let it freeze solid,
overnight is really good.
00:18:55.93\00:18:59.47
When you thaw it, it's
going to be very spongy
00:18:59.50\00:19:02.84
and just squeeze all
the water you can out of it.
00:19:02.87\00:19:07.74
You can see when I
put pressure on it,
00:19:07.78\00:19:09.98
the water just
kind of comes right out.
00:19:10.01\00:19:11.65
I know. So I kind
of dry it like that.
00:19:11.68\00:19:15.12
And then I'm going to slice this
00:19:15.15\00:19:18.02
and we are going to bake it.
00:19:18.05\00:19:19.79
But let me talk a little
bit about the frozen tofu.
00:19:19.82\00:19:22.39
Because the reason we freeze
it is when you freeze the tofu
00:19:22.42\00:19:25.53
and then you thaw it again,
00:19:25.56\00:19:27.20
it actually changes
the texture of the tofu.
00:19:27.23\00:19:28.66
Really?
00:19:28.70\00:19:30.03
And some people
don't care for tofu,
00:19:30.07\00:19:31.40
or think they don't like tofu,
00:19:31.43\00:19:33.07
and a lot of times
because of the texture,
00:19:33.10\00:19:34.44
maybe they just don't like
00:19:34.47\00:19:35.80
that kind of mushy
feel in their mouth.
00:19:35.84\00:19:38.51
Well, this completely changes
00:19:38.54\00:19:39.94
that to something
that's much chewier.
00:19:39.97\00:19:41.88
And so it's a little more meaty,
00:19:41.91\00:19:43.85
probably not as chewy as meat
00:19:43.88\00:19:45.68
but it's a lot
chewier than regular tofu.
00:19:45.71\00:19:48.42
And it only works
with the water-packed tofu.
00:19:48.45\00:19:50.32
So I wouldn't try that with
the one that comes in a box,
00:19:50.35\00:19:53.42
that's real
smooth, the silken one.
00:19:53.46\00:19:55.19
That one won't
change texture as well.
00:19:55.22\00:19:58.26
See, I'm normally that guy
00:19:58.29\00:19:59.73
that doesn't really
like the tofu thing.
00:19:59.76\00:20:02.70
But I'm excited to try this
00:20:02.73\00:20:04.33
because I think for
me it is a texture issue.
00:20:04.37\00:20:08.04
So if this is of like
a different consistency
00:20:08.07\00:20:10.77
or a different
texture, hey, I'm all for it.
00:20:10.81\00:20:14.61
Let's check it out. Okay.
00:20:14.64\00:20:16.31
So what I've done is I
have here two and a half blocks,
00:20:16.34\00:20:19.38
this was one block and
this was the other half.
00:20:19.41\00:20:22.68
And I'm going to just slice it
on the short side of the block
00:20:22.72\00:20:27.59
about a quarter inch thick.
00:20:27.62\00:20:29.59
So it will make...
00:20:29.62\00:20:32.39
kind of, a little bit
kind of French fry size...
00:20:32.43\00:20:35.40
Like ribs.
00:20:35.43\00:20:36.80
Yeah, kind of like ribs.
00:20:36.83\00:20:40.40
And I'll just do the whole...
00:20:40.44\00:20:41.94
Finally some ribs we can eat.
00:20:41.97\00:20:44.14
Yes, right.
00:20:44.17\00:20:47.84
No cholesterol. Yes.
00:20:47.88\00:20:49.98
No trichinosis.
00:20:50.01\00:20:51.65
No trans fat and all that stuff.
00:20:51.68\00:20:53.65
No.
00:20:53.68\00:20:55.02
No disease.
00:20:55.05\00:20:58.19
Nice.
00:20:58.22\00:20:59.55
Tofu, of course, is
the soybean protein.
00:20:59.59\00:21:01.36
Okay.
00:21:01.39\00:21:02.72
And so it's a very
good quality protein.
00:21:02.76\00:21:05.36
And I'm going to
dump this water over here
00:21:05.39\00:21:10.13
'cause this will be
with our extra water
00:21:10.17\00:21:11.63
that we're going to
use with our noodles later.
00:21:11.67\00:21:13.00
So that's going to
give a little flavor?
00:21:13.03\00:21:14.37
Yeah, we'll just
kind of let that be.
00:21:14.40\00:21:15.90
And I'm going to
use this bowl here
00:21:15.94\00:21:17.97
to make a little bit of a sauce.
00:21:18.01\00:21:19.77
Okay.
00:21:19.81\00:21:21.14
Because we're
going to season the tofu.
00:21:21.18\00:21:22.71
One of the things about
tofu is that it's very bland,
00:21:22.74\00:21:26.58
it doesn't have a lot
of taste all on its own.
00:21:26.61\00:21:29.02
And so, however you season
it, it'll take on that flavor.
00:21:29.05\00:21:32.72
Okay.
00:21:32.75\00:21:34.09
So tofu can be used
equally well for desserts
00:21:34.12\00:21:35.99
as for savory main dishes
because of that characteristic.
00:21:36.02\00:21:38.83
Really? For desserts? Oh, yes.
00:21:38.86\00:21:41.36
Maybe, another time
00:21:41.40\00:21:42.73
I'll have to come and
do the cheesecake with tofu
00:21:42.76\00:21:44.33
'cause I have a
really good one for that.
00:21:44.37\00:21:46.13
I might test that out.
00:21:46.17\00:21:48.24
And so for this sauce
00:21:48.27\00:21:50.14
we're going to use
peanut butter today,
00:21:50.17\00:21:52.24
almond butter is
really delicious as well.
00:21:52.27\00:21:54.68
Okay. You can do either one.
00:21:54.71\00:21:56.64
And then we're going
to add some yeast flakes.
00:22:00.25\00:22:06.09
Now what do the yeast flakes do?
00:22:06.12\00:22:07.96
Because I noticed that
in a lot of these recipes,
00:22:07.99\00:22:10.93
vegan recipes, I always
see nutritional yeast flakes.
00:22:10.96\00:22:13.76
Right, nutritional yeast flakes
have kind of a nutty flavor,
00:22:13.80\00:22:17.57
they're different
from brewer's yeast.
00:22:17.60\00:22:19.20
So don't confuse it
with brewer's yeast,
00:22:19.23\00:22:21.37
but flake yeasts are also very
rich in vitamins, B vitamins.
00:22:21.40\00:22:25.07
Okay.
00:22:25.11\00:22:26.44
And so that's
another reason for using it
00:22:26.47\00:22:27.81
and it tends to give a
little bit of a cheesy taste
00:22:27.84\00:22:29.78
or rich taste to many
things. There we go, yes.
00:22:29.81\00:22:32.11
This also calls
for sweet paprika
00:22:32.15\00:22:34.52
which is not the
same as Hungarian paprika
00:22:34.55\00:22:37.09
which has a bite to it.
00:22:37.12\00:22:38.65
This one doesn't have a
bite, it's just sweet paprika.
00:22:38.69\00:22:41.16
And then we'll
put in our garlic.
00:22:41.19\00:22:43.73
I love garlic. And our salt.
00:22:43.76\00:22:47.50
And a little bit of water,
00:22:47.53\00:22:49.10
make it a little
bit more of a sauce.
00:22:49.13\00:22:51.73
I tell you what, I'm
getting spoiled today,
00:22:51.77\00:22:53.57
you're doing all this cooking.
00:22:53.60\00:22:55.54
And then I just
stir it together,
00:22:55.57\00:22:57.41
you can use a
little whisk or spatula,
00:22:57.44\00:22:59.51
it doesn't really matter.
00:22:59.54\00:23:01.41
I think I'm going to
switch to my whisk though.
00:23:01.44\00:23:03.85
Okay.
00:23:03.88\00:23:08.15
All right.
00:23:08.18\00:23:09.52
I'll just whisk that right
up till it's kind of homogenous.
00:23:09.55\00:23:13.22
There we go.
00:23:21.43\00:23:23.30
You can see, it just
kind of makes a smooth
00:23:23.33\00:23:25.57
feta cheese sauce.
00:23:25.60\00:23:26.94
Nice.
00:23:26.97\00:23:29.80
And then I'm going to get myself
00:23:29.84\00:23:31.41
a little brush and a pan.
00:23:31.44\00:23:33.34
That looks like it's
going to coat that tofu.
00:23:33.38\00:23:35.24
Yes, and we're
going to coat the tofu.
00:23:35.28\00:23:40.32
There's several
ways you can do it,
00:23:40.35\00:23:42.28
I'm going to go ahead
and just lay them in here
00:23:42.32\00:23:44.72
to start with.
00:23:44.75\00:23:46.15
You want them one layer deep.
00:23:46.19\00:23:48.49
Okay.
00:23:48.52\00:23:51.79
Good. So they'll
get evenly sauced.
00:23:51.83\00:23:54.70
That's right.
00:23:54.73\00:23:56.73
And we'll be
browning them in the oven,
00:23:56.77\00:23:59.60
and that kind of dries
them out some more as well,
00:23:59.63\00:24:02.34
and the flavor
goes into the tofu.
00:24:02.37\00:24:04.71
And helps that
texture too, right?
00:24:04.74\00:24:06.31
Yes. Nice.
00:24:06.34\00:24:07.68
Nice crisp.
00:24:07.71\00:24:10.85
You might notice here
looking in the pan that the tofu
00:24:10.88\00:24:14.35
that's frozen has a little
bit of a different texture.
00:24:14.38\00:24:16.55
It looks a little
more like a sponge.
00:24:16.58\00:24:17.99
Yes.
00:24:18.02\00:24:19.35
And that's part of
the change that happens
00:24:19.39\00:24:20.82
when you freeze it. Okay.
00:24:20.86\00:24:22.79
Yes.
00:24:22.82\00:24:24.16
So looks like this is just
about going to fill up our pan.
00:24:24.19\00:24:29.10
Well, that's perfect.
00:24:29.13\00:24:31.03
Yeah, it did work
out just perfectly.
00:24:31.07\00:24:32.90
Here, you want me to
slide this over for you.
00:24:32.93\00:24:34.40
Yeah. Yeah.
00:24:34.44\00:24:35.77
So now I'm just going to
take my sauce and my brush,
00:24:35.80\00:24:40.51
and just brush each of these.
00:24:40.54\00:24:43.35
And I do it pretty generously
00:24:46.45\00:24:49.05
'cause this is what's going
to give it a lot of flavor.
00:24:49.08\00:24:51.49
So...
00:24:51.52\00:24:52.85
I'll brush one side and
then I'll just flip it over
00:24:55.96\00:24:59.13
and because of all the
peanut butter in the sauce,
00:24:59.16\00:25:04.07
you don't need to
grease your pan very much
00:25:04.10\00:25:06.80
because it kind
of grease itself.
00:25:06.84\00:25:08.17
So it doesn't stick.
00:25:08.20\00:25:09.54
Yeah, it might
depend on your pan
00:25:09.57\00:25:10.94
as to whether you need
to like spray it or not...
00:25:10.97\00:25:14.11
Okay. with a
little nonstick spray.
00:25:14.14\00:25:17.95
Nice and saucy.
00:25:17.98\00:25:19.58
Yes.
00:25:19.61\00:25:23.35
So how did you start
learning all these recipes
00:25:23.39\00:25:26.59
just getting in an experimenting
00:25:26.62\00:25:28.16
or where did you get
your inspiration from?
00:25:28.19\00:25:31.03
Oh, that's a good question.
00:25:31.06\00:25:32.39
I get my inspiration in
a lot of different places.
00:25:32.43\00:25:35.10
Sometimes I go on the internet,
sometimes I will go some place
00:25:35.13\00:25:38.93
and taste something that I like,
00:25:38.97\00:25:41.00
but I decide I want to
see how I do it, you know,
00:25:41.04\00:25:43.27
with my seasonings or
something to my taste.
00:25:43.30\00:25:45.71
But before I go any
further, I just want to show you
00:25:45.74\00:25:47.38
I'm going to flip
each of these over
00:25:47.41\00:25:48.84
with a fork to
do the second side.
00:25:48.88\00:25:53.42
So that's what I'm doing
here, it's just flipping them.
00:25:53.45\00:25:55.62
Nice.
00:25:55.65\00:25:56.99
But yes, I enjoy experimenting.
00:25:57.02\00:25:58.79
I often get inspiration,
00:25:58.82\00:26:00.39
I'll look
sometimes in magazines.
00:26:00.42\00:26:03.16
And you'll see something
that just looks really good
00:26:03.19\00:26:05.49
or Instagram nowadays.
00:26:05.53\00:26:07.73
Yeah, yeah.
00:26:07.76\00:26:09.10
A lot of times, I'll
see something I like and...
00:26:09.13\00:26:10.47
Or Pinterest. Yes.
00:26:10.50\00:26:12.20
And then I will
often end up tweaking it
00:26:12.23\00:26:15.97
or changing it up a little bit
00:26:16.00\00:26:17.34
to make it healthier
00:26:17.37\00:26:18.71
or to use
ingredients that I prefer.
00:26:18.74\00:26:20.38
I'll tell you
what, my mom right now,
00:26:20.41\00:26:22.74
this is taking in
back, right. Okay.
00:26:22.78\00:26:25.08
So when I was a little kid,
00:26:25.11\00:26:26.45
my mom would
always pick up things
00:26:26.48\00:26:29.18
and look at the label.
00:26:29.22\00:26:30.69
And I knew that as soon
as she looked at the label,
00:26:30.72\00:26:32.89
I wasn't getting it.
00:26:32.92\00:26:34.26
I knew that she was
going to say, "Oh no, J,
00:26:34.29\00:26:36.26
this has yellow number
five, and that this has
00:26:36.29\00:26:39.66
all this sugar and
all these chemicals,
00:26:39.69\00:26:41.86
and stuff like that."
00:26:41.90\00:26:43.23
But see, as a kid
like I wanted the chemicals
00:26:43.26\00:26:45.37
but she was going to substitute.
00:26:45.40\00:26:47.44
But I got to give it to her,
00:26:47.47\00:26:50.11
she made some really
delicious substitutes.
00:26:50.14\00:26:52.77
And, you know,
that's in and of itself
00:26:52.81\00:26:55.08
something that can help
00:26:55.11\00:26:56.44
a lot of people
that are transitioning.
00:26:56.48\00:26:57.95
In fact, it's
actually one of the blocks
00:26:57.98\00:26:59.48
that I have on my
00:26:59.51\00:27:01.08
steps to success
diagram is substitutions.
00:27:01.12\00:27:04.89
And one of the
things I like doing is
00:27:04.92\00:27:07.52
I have a Facebook page
called "plant-based move".
00:27:07.56\00:27:11.09
And I regularly put
some videos up there
00:27:11.13\00:27:13.26
that kind of tackle
some of these obstacles.
00:27:13.29\00:27:15.66
And we have one
up there right now
00:27:15.70\00:27:17.53
which is about substitutions,
00:27:17.57\00:27:20.34
like if you take a recipe
that your family really likes,
00:27:20.37\00:27:24.17
what can you do to
it to make it healthier.
00:27:24.21\00:27:26.64
Sometimes just
really simple switches
00:27:26.68\00:27:29.64
can increase the
nutritional value
00:27:29.68\00:27:32.31
of what your family is eating.
00:27:32.35\00:27:34.18
For example, a lot of people
have favorite pasta dishes,
00:27:34.22\00:27:39.25
just switching
out white flour pasta
00:27:39.29\00:27:42.46
for a brown rice pasta
00:27:42.49\00:27:45.19
or there are other
kinds on the market too
00:27:45.23\00:27:47.46
like corn pasta, you
can get whole wheat pasta.
00:27:47.50\00:27:52.00
Gluten free pasta.
00:27:52.03\00:27:53.50
Yes. Yes.
00:27:53.54\00:27:55.17
And just
swapping out for a pasta,
00:27:55.20\00:27:57.47
it's based on a
whole green or on a bean
00:27:57.51\00:27:59.67
because they have some
bean pastas out there now too.
00:27:59.71\00:28:02.38
It can really
improve the nutritional value
00:28:02.41\00:28:05.18
of that same pasta dish.
00:28:05.21\00:28:06.82
And nowadays they
have that spiralizer thing
00:28:06.85\00:28:09.38
where you can make
your own pasta out of it
00:28:09.42\00:28:11.09
like zucchini and
all kinds of stuff.
00:28:11.12\00:28:13.15
Yeah, that's the
whole another step though.
00:28:13.19\00:28:15.02
That's true.
00:28:15.06\00:28:16.69
That's a level not
everybody is ready for.
00:28:16.73\00:28:18.56
Yeah, it depends on
depth you want to get.
00:28:18.59\00:28:20.10
That's right.
00:28:20.13\00:28:21.46
But, you know, the
common misconception
00:28:21.50\00:28:22.83
is that healthy is nasty.
00:28:22.86\00:28:24.20
But healthy is not
nasty, there's good flavor
00:28:24.23\00:28:26.70
and healthy food too if
you know how to do it right.
00:28:26.74\00:28:29.57
Yes.
00:28:29.60\00:28:30.94
Now you can mess it up
too, people can mess it up.
00:28:30.97\00:28:32.37
You got to learn.
00:28:32.41\00:28:34.28
I think it's important
for food to taste good.
00:28:34.31\00:28:35.71
Yes, absolutely.
00:28:35.74\00:28:37.08
Because if you
don't enjoy your food
00:28:37.11\00:28:38.45
then really what's the use,
00:28:38.48\00:28:40.05
because part of
how our body uses food
00:28:40.08\00:28:42.72
is our mental attitude
while we're consuming it.
00:28:42.75\00:28:44.49
Yes. So we need to be happy
00:28:44.52\00:28:45.92
and we need to be
enjoying our food.
00:28:45.95\00:28:47.72
And so I think
being tasty is important.
00:28:47.76\00:28:49.56
Yes.
00:28:49.59\00:28:50.93
So what we will do
next with these ribs,
00:28:50.96\00:28:53.13
as you can see
that I've got both sides
00:28:53.16\00:28:55.33
of these tofu slices
all coated with our sauce.
00:28:55.36\00:29:00.04
And now I'll
put this in the oven
00:29:00.07\00:29:01.80
at 375 degrees
for about 50 minutes.
00:29:01.84\00:29:05.31
Okay.
00:29:05.34\00:29:06.68
Half way through at
about the 25-minute mark,
00:29:06.71\00:29:08.58
you need to flip
these strips once,
00:29:08.61\00:29:13.92
so that the other side browns.
00:29:13.95\00:29:15.65
Okay. So it's even. Yes.
00:29:15.68\00:29:17.22
And so when you're all done,
00:29:17.25\00:29:18.59
you're going to have something
00:29:18.62\00:29:21.16
that looks like this,
00:29:21.19\00:29:22.52
kind of like
dried-up French fries.
00:29:22.56\00:29:24.23
But they shouldn't be
dark-colored 'cause that means
00:29:24.26\00:29:26.49
they're overdone if
they get dark-colored.
00:29:26.53\00:29:28.66
But you can see that
these are kind of stiff, okay?
00:29:28.70\00:29:31.90
And they're all baked
00:29:31.93\00:29:34.07
and they're ready
now for the sauce.
00:29:34.10\00:29:35.94
So once this is done
baking, it looks like this.
00:29:35.97\00:29:39.11
And then we move
to the barbecue sauce.
00:29:39.14\00:29:40.98
So shall we work on
that next? Absolutely.
00:29:41.01\00:29:42.98
And, you know what?
00:29:43.01\00:29:44.35
I love the fact
that we have TV miracles
00:29:44.38\00:29:45.91
'cause this is already
in that in consistency.
00:29:45.95\00:29:49.02
Exactly. Okay.
00:29:49.05\00:29:50.39
So what do we do to
make the barbecue sauce?
00:29:50.42\00:29:52.02
How do we do it?
00:29:52.05\00:29:53.39
To make the barbecue sauce,
we start with the tomato sauce.
00:29:53.42\00:29:56.16
And I already have
that in my pot right here.
00:29:56.19\00:29:58.49
Okay.
00:29:58.53\00:29:59.86
So I am going to turn it on
00:29:59.89\00:30:01.43
and then add
everything else to it...
00:30:01.46\00:30:05.73
as it heats.
00:30:05.77\00:30:07.44
Get this handle out of my way
00:30:07.47\00:30:09.07
and let me wipe
my hands off here.
00:30:09.10\00:30:10.94
And did you
want to pour that in?
00:30:10.97\00:30:12.44
I'm going to get everything
in here while that's simmering,
00:30:12.47\00:30:15.48
we'll show you
what we're going to do.
00:30:15.51\00:30:16.85
Okay, I'm jumping
the gun, I'm jumping.
00:30:16.88\00:30:18.21
That's okay. That's okay. Okay.
00:30:18.25\00:30:20.62
For our sauce,
00:30:20.65\00:30:22.45
it doesn't matter what
order we put the ingredients in.
00:30:22.48\00:30:24.49
So I'm just going
to start with parsley.
00:30:24.52\00:30:28.06
This is the tomato
puree that's already in here.
00:30:28.09\00:30:31.39
We have salt.
00:30:31.43\00:30:32.76
Let me just stack them up here.
00:30:32.79\00:30:35.53
And then we have our seasonings,
00:30:35.56\00:30:39.30
garlic salt, onion salt,
00:30:39.33\00:30:42.04
I mean onion
powder and garlic powder,
00:30:42.07\00:30:44.01
it's not the salt. Okay.
00:30:44.04\00:30:46.47
We have lemon juice
00:30:46.51\00:30:48.04
which helps to
cut some of the sweet.
00:30:48.08\00:30:51.91
And then we have some honey.
00:30:51.95\00:30:54.78
It's going to give
that nice sweet flavor.
00:30:58.32\00:31:00.09
You're right.
00:31:00.12\00:31:01.46
That's kind of one
of the characteristics
00:31:01.49\00:31:02.82
of barbecue
sauce is that sweetness
00:31:02.86\00:31:05.06
with the tomato
00:31:05.09\00:31:06.43
and I tend to kind of
cut back on the sweet.
00:31:06.46\00:31:09.03
Really?
00:31:09.06\00:31:10.40
You can kind of do it to taste,
00:31:10.43\00:31:12.30
but I think this is
plenty sweet enough.
00:31:12.33\00:31:14.70
And wherever we can
kind of cut back on the sugar
00:31:14.74\00:31:17.07
and still have it taste good,
00:31:17.11\00:31:18.71
I think helps
us with our health.
00:31:18.74\00:31:21.21
And then there's the molasses.
00:31:21.24\00:31:22.84
So that's going in here
00:31:22.88\00:31:25.08
and once again,
that sweet molasses.
00:31:25.11\00:31:27.22
When you're at the store,
00:31:27.25\00:31:28.68
this is not one
where blackstrap molasses
00:31:28.72\00:31:30.59
is going to work very well
00:31:30.62\00:31:31.95
'cause there's not enough
sweetness to the blackstrap.
00:31:31.99\00:31:34.82
I tell you what, I got to
start climbing those steps.
00:31:34.86\00:31:38.36
And then I'm just
going to stir this up.
00:31:38.39\00:31:42.16
And let it simmer
for a few minutes.
00:31:42.20\00:31:45.93
Now, you don't want
to bring it to a boil
00:31:45.97\00:31:48.50
or you just want
to...? Yes, I do actually.
00:31:48.54\00:31:49.87
Well, you do
want to boil it. Okay.
00:31:49.90\00:31:51.24
Yeah, it'll kind of
help to combine the flavors.
00:31:51.27\00:31:52.61
Okay. It only takes,
00:31:52.64\00:31:53.98
oh, maybe five or
six minutes of simmering
00:31:54.01\00:31:56.64
and then it's ready.
00:31:56.68\00:31:59.48
And then the next step with that
00:31:59.51\00:32:01.45
once it's simmered
00:32:01.48\00:32:02.82
is I'll just
take my barbecued ribs
00:32:02.85\00:32:05.85
and put them in any
kind of a casserole dish,
00:32:05.89\00:32:07.32
it could be a flat
one, it can be a deep one.
00:32:07.36\00:32:09.59
And then I'll just pour
the barbecue sauce over it.
00:32:09.62\00:32:12.63
Let it sit for...
00:32:12.66\00:32:14.00
If you have time, you can
let it sit for a few hours.
00:32:14.03\00:32:16.56
And then bake it at
375 for about half an hour.
00:32:16.60\00:32:19.90
So the sauce kind
of bakes into the ribs
00:32:19.93\00:32:22.77
and then you'll
have what we have here.
00:32:22.80\00:32:25.14
You'll see our finished product
00:32:25.17\00:32:26.98
which is the
ribs with the sauce.
00:32:27.01\00:32:30.11
But let's show you these noodles
00:32:30.15\00:32:33.25
that are now ready.
00:32:33.28\00:32:34.98
Let me put this
over here for you.
00:32:35.02\00:32:36.48
Yeah, we can just
get done with those ribs.
00:32:36.52\00:32:39.29
And I'm just going
to pour the water off
00:32:39.32\00:32:41.59
into this little colander.
00:32:41.62\00:32:45.73
Wow, those
noodles look so clear.
00:32:45.76\00:32:48.46
And you can see now
00:32:48.50\00:32:49.83
why they call them glass noodles
00:32:49.86\00:32:51.53
because they're
very clear looking.
00:32:51.57\00:32:55.64
And I'm just going to
drain them a little bit.
00:32:55.67\00:32:57.67
Get rid of the water.
00:33:02.48\00:33:06.55
And then I can pour them out.
00:33:06.58\00:33:08.48
It looks like we got
a little piece of leaf
00:33:08.52\00:33:10.15
in there.
00:33:10.19\00:33:11.52
Okay and then we'll
just toss this with the oil.
00:33:11.55\00:33:17.46
And you want to
toss that in there?
00:33:17.49\00:33:18.83
Yup, go ahead.
00:33:18.86\00:33:20.20
Put that in there
and I'm just going to
00:33:20.23\00:33:21.56
mix it up a little bit.
00:33:21.60\00:33:23.03
And the garlic and
that sesame seed oil
00:33:27.67\00:33:30.14
just give it a
nice little flavor,
00:33:30.17\00:33:31.64
it doesn't take very much.
00:33:31.67\00:33:33.04
I'll tell you what,
00:33:33.07\00:33:34.41
noodles got me
through college for a while
00:33:34.44\00:33:35.94
but they weren't
healthy like that.
00:33:35.98\00:33:39.21
They were full of
sodium and everything else.
00:33:39.25\00:33:41.25
Yes. And so these
noodles are ready.
00:33:41.28\00:33:43.08
So I can just put a scoop
right in the bottom of a bowl.
00:33:43.12\00:33:45.42
Oh, actually
they're not quite ready,
00:33:45.45\00:33:46.79
you notice how long they are.
00:33:46.82\00:33:48.46
These noodles are
really long strands,
00:33:48.49\00:33:51.06
see, look at that.
00:33:51.09\00:33:52.43
So to make it a
little bit easier to handle,
00:33:52.46\00:33:54.33
I like to take
a pair of scissors
00:33:54.36\00:33:56.26
and just make a couple of cuts
00:33:56.30\00:33:58.37
maybe crosswise
and crosswise again.
00:33:58.40\00:34:01.50
And then now my
noodles are going to be
00:34:01.54\00:34:03.20
a little more manageable.
00:34:03.24\00:34:04.57
Yes. And I can just put
00:34:04.61\00:34:05.94
like a small amount
in the bottom of a bowl,
00:34:05.97\00:34:07.84
pour my soup on top of
it, and we are all set.
00:34:07.88\00:34:11.51
Yeah, 'cause there's nothing
worse you get to a table,
00:34:11.55\00:34:13.58
you're trying to
eat your noodles,
00:34:13.62\00:34:15.08
and then you have
people staring at you
00:34:15.12\00:34:16.79
while you're eating.
00:34:16.82\00:34:18.15
It's always that awkward moment
00:34:18.19\00:34:19.52
as soon as somebody looks at you
00:34:19.55\00:34:21.02
that you have noodles...
00:34:21.06\00:34:22.72
Hanging off your chin.
00:34:22.76\00:34:24.49
That's right. Yup.
00:34:24.53\00:34:25.93
And you can see
that our barbecue sauce
00:34:25.96\00:34:28.23
is just sizzling
away there, just simmering
00:34:28.26\00:34:32.43
and I'll just let it
simmer for a few minutes
00:34:32.47\00:34:34.17
to combine flavors and
then pour it over the tofu.
00:34:34.20\00:34:36.91
Bake it and it's ready to go.
00:34:36.94\00:34:38.64
It's also a
great make-ahead dish.
00:34:38.67\00:34:40.81
You often do it for
holidays or special occasions.
00:34:40.84\00:34:43.41
It's actually one of my
son's favorite birthday dishes.
00:34:43.45\00:34:47.18
So we can make it
and you let it sit,
00:34:47.22\00:34:51.12
the flavors really blend,
00:34:51.15\00:34:52.49
it's great,
warmed up the next day.
00:34:52.52\00:34:53.86
You can serve it
over mashed potatoes,
00:34:53.89\00:34:55.79
over baked potatoes,
00:34:55.82\00:34:57.33
or with a side of brown rice.
00:34:57.36\00:34:58.69
It's great any of those ways.
00:34:58.73\00:35:00.16
That sounds good.
I'm getting hungry.
00:35:00.20\00:35:01.86
All right.
00:35:01.90\00:35:03.23
Well, then maybe we should
move on to our next recipe.
00:35:03.26\00:35:05.00
I think we should.
00:35:05.03\00:35:07.20
And that is our
eggless egg salad.
00:35:07.24\00:35:09.20
It has...
00:35:09.24\00:35:10.57
And we'll talk a
little bit about that.
00:35:36.53\00:35:38.10
Okay. It is optional.
00:35:38.13\00:35:39.97
We are going to
then take that egg salad
00:35:40.00\00:35:42.34
and stuff some seaweed rolls,
00:35:42.37\00:35:45.11
we call them the
stuffed nori rolls.
00:35:45.14\00:35:47.11
And for that we
just need some seaweed
00:35:47.14\00:35:49.01
and some egg salad.
00:35:49.04\00:35:50.38
I love egg salad, but
this is eggless egg salad.
00:35:50.41\00:35:53.68
That's right. So I'm interested.
00:35:53.72\00:35:55.05
I'm looking at the ingredients,
I love onions, okay.
00:35:55.08\00:35:58.95
Other people probably don't love
00:35:58.99\00:36:00.32
when I love
onions but I love them.
00:36:00.36\00:36:03.12
And so I'm
looking forward to seeing
00:36:03.16\00:36:05.03
how this is put together. Okay.
00:36:05.06\00:36:07.33
And this one's kind of
fun because it actually has
00:36:07.36\00:36:09.46
a secret ingredient
00:36:09.50\00:36:10.93
that makes it really,
really taste like eggs.
00:36:10.97\00:36:14.67
And it's something
that a lot of people
00:36:14.70\00:36:16.17
aren't acquainted with.
00:36:16.20\00:36:17.54
And if
somebody's a real egg lover,
00:36:17.57\00:36:19.31
then they're going to want
to put this in their egg salad.
00:36:19.34\00:36:21.78
I've also had people
say, "Oh, I hate eggs."
00:36:21.81\00:36:24.28
So it's like okay, we'll
tell you which ingredient
00:36:24.31\00:36:25.78
to leave out.
00:36:25.81\00:36:27.15
Okay. Okay.
00:36:27.18\00:36:29.05
But we'll start
with extra firm tofu.
00:36:29.08\00:36:31.79
And I've got a half a pound here
00:36:31.82\00:36:33.49
and I'm just going to mash it.
00:36:33.52\00:36:35.72
So this is extra firm,
before we used super firm.
00:36:35.76\00:36:39.63
Right.
00:36:39.66\00:36:41.00
But extra firm,
okay, one step down.
00:36:41.03\00:36:42.36
Yes. Okay.
00:36:42.40\00:36:43.73
And you can use the super firm
as well, either one will work.
00:36:43.77\00:36:47.10
The textures are just
a little bit different.
00:36:47.14\00:36:49.20
Okay.
00:36:49.24\00:36:50.57
This one is a little bit
softer than the super firm tofu.
00:36:50.61\00:36:54.24
So it's kind of a
matter of what you like.
00:36:54.28\00:36:58.91
And you might need a
little bit more mayonnaise
00:36:58.95\00:37:01.12
with the super firm
than with the extra firm.
00:37:01.15\00:37:05.52
I think I would go with
the soup, the extra firm.
00:37:05.55\00:37:08.66
So, yeah, I'm
getting all confused now.
00:37:08.69\00:37:11.59
And so then I'm just
going to put this into my bowl.
00:37:11.63\00:37:15.26
And I didn't like
crush it completely,
00:37:15.30\00:37:17.63
I like to leave little chunks,
00:37:17.67\00:37:19.77
kind of like the size of
boiled egg chunks, you know.
00:37:19.80\00:37:23.41
So you have kind of
that feel in your mouth.
00:37:23.44\00:37:25.41
Who's going to
get the added bonus.
00:37:25.44\00:37:27.24
That's right.
00:37:27.28\00:37:28.74
And then
00:37:28.78\00:37:31.88
we will add the
things to season it.
00:37:31.91\00:37:35.25
Sure.
00:37:35.28\00:37:36.62
So I will be adding some
chopped green stuffed olives.
00:37:42.02\00:37:47.03
These have a really tart flavor,
00:37:47.06\00:37:49.83
they're kind of sour.
00:37:49.86\00:37:51.20
So they take the
place of pickles.
00:37:51.23\00:37:54.04
You could use,
00:37:54.07\00:37:55.67
some dill pickles
could be used as well.
00:37:55.70\00:37:58.91
But I like
using the green olives
00:37:58.94\00:38:01.04
and they
provide some of the salt
00:38:01.08\00:38:02.51
for the spread as well.
00:38:02.54\00:38:03.91
I was just about to say,
is there saltiness with these?
00:38:03.95\00:38:05.91
Yes, they are
salty and they are sour.
00:38:05.95\00:38:07.65
Okay.
00:38:07.68\00:38:09.02
And then I like
to put red onion in,
00:38:09.05\00:38:11.05
using vegetables
with a lot of color
00:38:11.09\00:38:13.86
is a good way of knowing that
00:38:13.89\00:38:15.36
you're getting some
great phytochemicals.
00:38:15.39\00:38:17.66
Phytochemicals are those
chemicals that plants contain,
00:38:17.69\00:38:20.80
that help us to stay well.
00:38:20.83\00:38:22.76
And the coloring in
fruits and vegetables
00:38:22.80\00:38:25.47
are from different
kinds of phytochemicals.
00:38:25.50\00:38:28.07
So that's why many people say,
00:38:28.10\00:38:29.60
"When you go to
the grocery store
00:38:29.64\00:38:30.97
and you load your cart
in the produce department,
00:38:31.01\00:38:33.34
make sure you're
eating the rainbow."
00:38:33.38\00:38:35.28
Because when you get a
variety of different colors,
00:38:35.31\00:38:38.11
then you're getting a
variety of phytochemicals
00:38:38.15\00:38:40.98
of which we have
hundreds and hundreds,
00:38:41.02\00:38:43.52
all of which are
great for our health
00:38:43.55\00:38:45.42
and help to keep us well.
00:38:45.45\00:38:47.76
Loading your cart
with different colors
00:38:47.79\00:38:50.33
doesn't mean yellow number five,
00:38:50.36\00:38:52.46
red number three, blue four.
00:38:52.49\00:38:54.73
You're right 'cause
we're in the produce section.
00:38:54.76\00:38:56.20
Oh, okay.
00:38:56.23\00:38:57.57
You're not going to render that
as much in the produce section.
00:38:57.60\00:38:59.93
But, yeah, see,
fruits and vegetables
00:38:59.97\00:39:02.47
can get different colors.
00:39:02.50\00:39:04.21
I teach classes
for nurse assistants
00:39:04.24\00:39:07.38
that are getting
ready to be certified.
00:39:07.41\00:39:09.08
And often, I'll
ask the question,
00:39:09.11\00:39:12.45
how many of you have had
00:39:12.48\00:39:13.82
more than three
kinds of vegetables
00:39:13.85\00:39:15.95
in the last two days.
00:39:15.98\00:39:17.89
And a lot of
times out of my class of
00:39:17.92\00:39:19.55
10 to 15 students,
00:39:19.59\00:39:22.32
many of them have not had
00:39:22.36\00:39:24.43
three kinds of
vegetables in the last two days.
00:39:24.46\00:39:26.83
I'm staying silent.
00:39:26.86\00:39:28.20
And so, I challenged them
00:39:28.23\00:39:31.23
and I said why
don't you try adding
00:39:31.27\00:39:32.83
a new vegetable to your lineup.
00:39:32.87\00:39:34.90
When you go to the
produce department next time,
00:39:34.94\00:39:37.37
look for something red,
look for something green,
00:39:37.41\00:39:40.01
look for something orange,
00:39:40.04\00:39:41.38
and maybe look for something
00:39:41.41\00:39:42.74
you haven't
eaten for several weeks
00:39:42.78\00:39:44.38
and try something different
00:39:44.41\00:39:45.75
because variety
is very important
00:39:45.78\00:39:48.28
for a
well-balanced plant-based diet.
00:39:48.32\00:39:50.95
Yes, 'cause
everything has something.
00:39:50.99\00:39:52.95
Tomatoes has
lycopenes, you know,
00:39:52.99\00:39:57.06
and some of the other things
have other nutrients and stuff.
00:39:57.09\00:39:59.93
Exactly. So yeah.
00:39:59.96\00:40:01.60
And I think God
knew what He was doing
00:40:01.63\00:40:03.30
when He put our food
together in packages.
00:40:03.33\00:40:05.80
Because even
though we have identified
00:40:05.83\00:40:08.00
hundreds of phytochemicals,
00:40:08.04\00:40:09.84
there are still many
that have not been identified
00:40:09.87\00:40:12.41
and yet we know
that they work together,
00:40:12.44\00:40:14.54
they work in synergy
when we eat the whole food.
00:40:14.58\00:40:17.28
Even if, when they have
tried extracting some of those
00:40:17.31\00:40:20.12
phytochemicals and then
giving them as supplements,
00:40:20.15\00:40:22.45
they find that you
don't have the same benefit,
00:40:22.48\00:40:26.45
the same risk reduction,
00:40:26.49\00:40:28.32
using the supplement
of that phytochemical
00:40:28.36\00:40:30.43
as you would
eating the whole food
00:40:30.46\00:40:31.79
that comes with everything else
00:40:31.83\00:40:33.50
that God
included in the package.
00:40:33.53\00:40:35.46
Oh, yeah.
00:40:35.50\00:40:38.13
Next time, go
ahead... Is that celery?
00:40:38.17\00:40:39.57
Yes, I'm going
to add some celery.
00:40:39.60\00:40:41.54
I like to cut my
celery pretty fine,
00:40:41.57\00:40:43.71
so that makes it
spread and spreads easily.
00:40:43.74\00:40:47.94
And it just adds a
really nice little crunch.
00:40:47.98\00:40:51.08
And then I'm going to
add some chicken seasoning.
00:40:51.11\00:40:55.75
This is one that we
actually had on a previous show.
00:40:55.78\00:40:58.52
What kind of seasoning?
00:40:58.55\00:40:59.89
It's chick-it seasoning,
00:40:59.92\00:41:01.26
it's a homemade
chicken style seasoning
00:41:01.29\00:41:02.66
that you can make yourself.
00:41:02.69\00:41:04.13
It saves a lot of
money when you do that.
00:41:04.16\00:41:05.59
Nice.
00:41:05.63\00:41:06.96
And any of you that are
interested in that recipe
00:41:07.00\00:41:09.13
can just go to the 3ABN
site, look under the recipes,
00:41:09.16\00:41:12.73
and if you look for my name
Lucia Tiffany, and click on it,
00:41:12.77\00:41:15.50
you will get all of the recipes
00:41:15.54\00:41:17.51
that I have done
at different programs
00:41:17.54\00:41:19.17
here at 3ABN.
00:41:19.21\00:41:20.54
And you will find a recipe
00:41:20.58\00:41:21.91
for both the
chicken style seasoning
00:41:21.94\00:41:23.41
and for this plant food based,
00:41:23.45\00:41:28.25
that's a soy mayonnaise.
00:41:28.28\00:41:30.05
And that recipe is also there
00:41:30.09\00:41:31.65
because I showed
that in a previous one.
00:41:31.69\00:41:33.56
Nice. So make sure that
00:41:33.59\00:41:35.02
you go to 3abn.tv to
check out those recipes.
00:41:35.06\00:41:39.36
There you go.
00:41:39.39\00:41:40.73
And so I'm going to
use that, you could use
00:41:40.76\00:41:42.63
any vegan mayonnaise in here.
00:41:42.66\00:41:44.70
There's also some
inexpensive brands
00:41:44.73\00:41:47.67
that are even available at
the Dollar store these days
00:41:47.70\00:41:50.57
that have no
dairy products in them.
00:41:50.61\00:41:53.14
Really? They have some
vegan stuff at the Dollar store?
00:41:53.17\00:41:55.71
They do.
00:41:55.74\00:41:57.08
So it's not super
expensive to eat healthy.
00:41:57.11\00:41:59.41
Right.
00:41:59.45\00:42:00.78
There's a lot of ways to
save money and eat healthy.
00:42:00.82\00:42:03.49
And, of course, I think that
eating healthy and staying well
00:42:03.52\00:42:06.29
is the best way to save money.
00:42:06.32\00:42:07.66
Yeah, because you're
going to spend it either,
00:42:07.69\00:42:09.52
you can either spend it kind of
00:42:09.56\00:42:11.06
on the
front-end or the back-end.
00:42:11.09\00:42:12.43
That's right.
00:42:12.46\00:42:13.80
Would you rather
spend time at the hospital,
00:42:13.83\00:42:15.16
or would you rather
spend time enjoying life.
00:42:15.20\00:42:17.33
Exactly.
00:42:17.37\00:42:18.70
And medications
these days are not cheap.
00:42:18.73\00:42:20.07
No.
00:42:20.10\00:42:21.44
And a lot of insurance companies
00:42:21.47\00:42:22.80
don't pay for
all your medications
00:42:22.84\00:42:25.01
even if there's co-pay,
00:42:25.04\00:42:27.14
there's parts
that you have to pay.
00:42:27.18\00:42:28.74
And that
becomes a real challenge
00:42:28.78\00:42:30.61
for some people
00:42:30.65\00:42:31.98
when they develop
these chronic illnesses,
00:42:32.01\00:42:34.95
things like diabetes,
and high blood pressure,
00:42:34.98\00:42:37.62
and the medications
can be very expensive.
00:42:37.65\00:42:40.26
And, I mean it seems like
a lot of the medications...
00:42:40.29\00:42:43.16
And I'm no
expert, or any doctor,
00:42:43.19\00:42:45.16
or anything like
that but it seems like
00:42:45.19\00:42:46.56
a lot of the medications
00:42:46.59\00:42:48.16
are just meant to
like mask the symptoms,
00:42:48.20\00:42:50.47
they don't get
to the root cause.
00:42:50.50\00:42:52.43
And a lot of
times, it's our diet
00:42:52.47\00:42:55.14
that is causing these issues.
00:42:55.17\00:42:57.94
And that's such an
important principle.
00:42:57.97\00:43:00.21
Whenever we are
sick, looking for the cause
00:43:00.24\00:43:04.88
and thinking
from cause to effect.
00:43:04.91\00:43:06.82
What did I do,
what are choices I made
00:43:06.85\00:43:09.32
that might have
impacted this outcome
00:43:09.35\00:43:11.45
because many things we have
00:43:11.49\00:43:13.76
more control over than we think.
00:43:13.79\00:43:15.29
Yes.
00:43:15.32\00:43:16.66
And we simply sometimes
need to get more informed,
00:43:16.69\00:43:18.99
we need to learn,
00:43:19.03\00:43:20.36
we need to take
it upon ourselves
00:43:20.40\00:43:21.80
to say what do I need to learn.
00:43:21.83\00:43:24.07
Now, we're ready for
the secret ingredient.
00:43:24.10\00:43:26.17
Oh, now what is
the secret ingredient?
00:43:26.20\00:43:28.60
If you're not an egg
fan, you could stop right here
00:43:28.64\00:43:31.37
and just use your
egg salad this way
00:43:31.41\00:43:33.88
to put on crackers
or make sandwiches.
00:43:33.91\00:43:36.41
But if you like eggs,
00:43:36.44\00:43:37.78
then this is an
ingredient you want to add.
00:43:37.81\00:43:39.58
And this is called kala
namak, also known as black salt.
00:43:39.61\00:43:44.62
And it's a naturally mined salt
00:43:44.65\00:43:47.46
that has naturally occurring
amounts of sulfur in it.
00:43:47.49\00:43:50.93
And it is the
sulfur that gives eggs
00:43:50.96\00:43:53.29
their characteristic flavor.
00:43:53.33\00:43:55.70
So when you add
this kind of salt,
00:43:55.73\00:43:58.03
you get something that
actually taste a lot like eggs.
00:43:58.07\00:44:00.57
You might want to try,
just sniff it a little bit.
00:44:00.60\00:44:04.57
Kala namak, kala...
00:44:04.61\00:44:05.94
Kala namak. Kala namak.
00:44:05.97\00:44:07.44
Yeah. Can you smell that sulfur?
00:44:07.48\00:44:10.95
Yeah, it does. It smells eggy.
00:44:10.98\00:44:12.98
Yes, it does.
00:44:13.01\00:44:14.88
And it's because
of the sulfur. Yes.
00:44:14.92\00:44:16.75
So we're going to go ahead
and put some of that in today.
00:44:16.79\00:44:23.09
I'm gonna put these back here.
00:44:23.12\00:44:24.69
Okay.
00:44:24.73\00:44:27.00
If you decide not
to use the black salt,
00:44:27.03\00:44:29.36
you probably want to use
00:44:29.40\00:44:30.73
just a little bit more
of the chicken seasoning
00:44:30.77\00:44:32.50
till it's salted to your taste.
00:44:32.53\00:44:34.64
Oh wow, yeah that...
When you mix that in...
00:44:34.67\00:44:36.84
Yeah.
00:44:36.87\00:44:38.21
It smells like
you just boiled eggs
00:44:38.24\00:44:39.81
and are mashing it up right now.
00:44:39.84\00:44:42.34
Yes, I think the moisture
really activated, it was dry,
00:44:42.38\00:44:46.28
it wasn't smelling very
strong but now you really can.
00:44:46.31\00:44:48.78
It has been
activated. That's right.
00:44:48.82\00:44:50.79
That looks amazing
though, looks good.
00:44:50.82\00:44:52.42
And so here you are, you
ready to make sandwiches,
00:44:52.45\00:44:54.99
eat it with crackers,
you could use it as a dip.
00:44:55.02\00:44:57.96
It will keep in the refrigerator
00:44:57.99\00:44:59.63
for probably four or five
days without any problems.
00:44:59.66\00:45:03.30
And we want to show you
a different way to use it
00:45:03.33\00:45:07.00
which is what we
were talking about earlier
00:45:07.04\00:45:09.47
how it doesn't matter
00:45:09.50\00:45:11.37
how long you've
been on this journey
00:45:11.41\00:45:13.31
to healthy eating,
00:45:13.34\00:45:14.68
there's often things we
can learn and we can grow.
00:45:14.71\00:45:16.31
Yes.
00:45:16.34\00:45:17.68
And one of the
things for me has been that
00:45:17.71\00:45:20.12
I've been
thinking about seaweed.
00:45:20.15\00:45:22.88
I grew up vegetarian
00:45:22.92\00:45:24.52
and I've always
hated the smell of fish,
00:45:24.55\00:45:26.42
couldn't stand
anything that was fishy tasting.
00:45:26.45\00:45:28.29
I don't like vegetarian fish.
00:45:28.32\00:45:31.09
I have friends that make
some pretty fishy tasting things
00:45:31.13\00:45:34.30
and I was like, "No,
I don't like that at all
00:45:34.33\00:45:35.66
'cause I don't like fish."
00:45:35.70\00:45:37.17
But I was looking at
00:45:37.20\00:45:40.14
what are some good
sources for iodine in the body
00:45:40.17\00:45:43.07
and one of those good
sources are sea vegetables.
00:45:43.10\00:45:46.07
And so, I
thought well, you know,
00:45:46.11\00:45:47.61
probably wouldn't hurt me
00:45:47.64\00:45:49.31
to develop a little bit
more of a taste for this.
00:45:49.34\00:45:51.41
And one of my
friends came to visit me
00:45:51.45\00:45:53.62
and did something similar to
00:45:53.65\00:45:55.18
what I'm going to be
showing you here today.
00:45:55.22\00:45:57.65
And I was like well, you
know, that's really not too bad.
00:45:57.69\00:46:00.39
And I started
eating it more frequently
00:46:00.42\00:46:02.79
and now I'm
actually really enjoying it.
00:46:02.82\00:46:05.06
Oh, really? So...
00:46:05.09\00:46:06.43
See, we were in the same
boat with the seafood thing
00:46:06.46\00:46:09.06
and then you
switched it up on me.
00:46:09.10\00:46:12.10
So this is one that
I have begun to enjoy,
00:46:12.13\00:46:15.27
and this is the
way you might try
00:46:15.30\00:46:17.71
if you haven't tried it
before and you might enjoy it.
00:46:17.74\00:46:21.28
You can buy the
seaweed in sheets.
00:46:21.31\00:46:23.65
And I actually
like to get the ones
00:46:23.68\00:46:25.81
that are listed
as roasted seaweed
00:46:25.85\00:46:28.22
because the
flavor is a little bit,
00:46:28.25\00:46:30.99
I don't know milder,
00:46:31.02\00:46:32.85
it doesn't seem quite so fishy.
00:46:32.89\00:46:35.12
And so my favorite is roasted
and sometimes it's called nori,
00:46:35.16\00:46:39.63
sometimes you'll
just see it as seaweed.
00:46:39.66\00:46:42.76
It comes with
under different names
00:46:42.80\00:46:44.53
and I try to
find the organic one
00:46:44.57\00:46:46.63
just because I
haven't done a ton of research
00:46:46.67\00:46:49.10
on where all of this comes from.
00:46:49.14\00:46:50.87
And I guess I get a
little bit leery about
00:46:50.91\00:46:52.71
things coming out
of radioactive oceans.
00:46:52.74\00:46:55.94
Yeah, I would be too.
00:46:55.98\00:46:58.11
I think a lot of
these are grown on farms.
00:46:58.15\00:47:00.58
Okay. So that's more like it.
00:47:00.62\00:47:02.28
And you can make rolls that
are different sizes and shapes.
00:47:02.32\00:47:05.19
We have here in our sample
some different sizes of rolls.
00:47:05.22\00:47:09.62
If you want to do
something that's sushi style,
00:47:09.66\00:47:12.89
then I use a
narrower strip of seaweed.
00:47:12.93\00:47:18.13
And, then I just
00:47:18.17\00:47:21.84
kind of put a
little bit of salad
00:47:21.87\00:47:24.11
along that strip.
00:47:24.14\00:47:25.47
Take the smaller rubber spatula.
00:47:25.51\00:47:27.58
Or a spoon or... A spoon, okay.
00:47:27.61\00:47:30.08
Anything like that.
00:47:30.11\00:47:34.15
So did you have to
cleanse your palate,
00:47:34.18\00:47:37.05
did you have to
change your palate
00:47:37.09\00:47:38.75
in order to get
into the fish mode?
00:47:38.79\00:47:41.86
What I did have to do
was eat it several times.
00:47:41.89\00:47:44.63
Okay.
00:47:44.66\00:47:45.99
You know, we
lived in South America
00:47:46.03\00:47:47.80
when I was a girl
00:47:47.83\00:47:49.16
and they have a
lot of palm bearing,
00:47:49.20\00:47:50.53
some of which are very unique.
00:47:50.57\00:47:53.17
And I think I'm
going to make one more,
00:47:53.20\00:47:54.80
you can see how
that kind of ends up
00:47:54.84\00:47:56.17
looking like sushi roll. Yeah.
00:47:56.20\00:47:58.87
So I'm going to
do one more like that
00:47:58.91\00:48:00.51
and then I'll show you
some other shapes we can do.
00:48:00.54\00:48:03.68
I'll tell you what, we might
have to open up a restaurant
00:48:03.71\00:48:06.08
after this program.
00:48:06.11\00:48:08.28
It might be fun.
00:48:08.32\00:48:09.65
But when we were in Peru,
some of these palm bearings
00:48:09.68\00:48:11.75
have very unique flavors.
00:48:11.79\00:48:13.56
And there was one
that was very aromatic,
00:48:13.59\00:48:15.76
very pungent
kind of a fatty fruit,
00:48:15.79\00:48:21.00
something along the
lines of avocado perhaps,
00:48:21.03\00:48:23.57
but the flavor
was much stronger.
00:48:23.60\00:48:26.07
And they had a
saying in the jungle
00:48:26.10\00:48:27.80
that if you could eat
that fruit seven times,
00:48:27.84\00:48:30.01
you would like it.
00:48:30.04\00:48:31.67
And it was very hard to eat,
00:48:31.71\00:48:34.21
it was hard to
get it past your nose,
00:48:34.24\00:48:35.68
you know, I think it's kind of
00:48:35.71\00:48:37.05
the South
American version of durian
00:48:37.08\00:48:38.91
or something like
that was my impression.
00:48:38.95\00:48:41.55
And we, my mother and I,
00:48:41.58\00:48:45.65
decided we were
going to try that,
00:48:45.69\00:48:47.02
take up that challenge.
00:48:47.06\00:48:48.39
And so over the
three years we were there,
00:48:48.42\00:48:49.89
we finally did
manage to eat that fruit
00:48:49.92\00:48:51.86
I think about seven times,
and about the seventh time
00:48:51.89\00:48:54.86
it started
tasting not quite so bad.
00:48:54.90\00:48:56.97
So sometimes
it's just, you know,
00:48:57.00\00:48:59.63
exposing your taste buds to it
00:48:59.67\00:49:01.44
and doing it over and
over till you get to like it.
00:49:01.47\00:49:05.61
See, if somebody told me that
00:49:05.64\00:49:07.38
if I could try
something seven times
00:49:07.41\00:49:11.31
and then if I could just
stomach it for seven times
00:49:11.35\00:49:15.05
then I'd like it.
00:49:15.08\00:49:16.42
I'd be a little bit nervous
on what I was about to taste,
00:49:16.45\00:49:19.99
like why is it going
to take me seven times
00:49:20.02\00:49:22.42
to get used to that.
00:49:22.46\00:49:25.03
It's important to
know that it's worth it.
00:49:25.06\00:49:27.20
You know, like
you want to know that
00:49:27.23\00:49:28.56
it's actually a healthy food,
00:49:28.60\00:49:29.93
like don't bother
adjusting your palate
00:49:29.96\00:49:31.87
to get to like something
00:49:31.90\00:49:33.50
that's not
actually good for you.
00:49:33.54\00:49:35.07
But sometimes there's
stuff that's good for us
00:49:35.10\00:49:37.01
but we've never
been exposed to it,
00:49:37.04\00:49:38.57
maybe we didn't grow
up with those flavors.
00:49:38.61\00:49:41.24
And so, we don't enjoy
them right off the bat.
00:49:41.28\00:49:45.01
But oftentimes many
people have told me that
00:49:45.05\00:49:47.82
as they made the choice
00:49:47.85\00:49:49.45
to make healthier
choices in their eating,
00:49:49.48\00:49:52.89
they actually start enjoying it.
00:49:52.92\00:49:54.52
Yes.
00:49:54.56\00:49:55.89
Actually quite rapidly,
00:49:55.92\00:49:57.26
it doesn't necessarily
take a real long time.
00:49:57.29\00:49:58.63
And they notice the
difference in their health,
00:49:58.66\00:50:00.36
and the way
they feel the energy,
00:50:00.40\00:50:02.30
and all that stuff too.
00:50:02.33\00:50:03.67
And they actually enjoy it. Yes.
00:50:03.70\00:50:05.03
'Cause like I said, I
think it's important for people
00:50:05.07\00:50:06.40
to enjoy their food.
00:50:06.43\00:50:07.77
Absolutely.
00:50:07.80\00:50:09.14
Here you can see, I
cut the strip of seaweed
00:50:09.17\00:50:11.04
wider than the sushi.
00:50:11.07\00:50:12.61
And so it's more of a roll
and you could make rolls that,
00:50:12.64\00:50:16.44
the seaweed comes pre-scored.
00:50:16.48\00:50:20.52
And so, every inch or so
you can see a little scoring,
00:50:20.55\00:50:23.55
they actually use
that to cut the sushi rolls
00:50:23.59\00:50:26.65
the same width.
00:50:26.69\00:50:28.06
But I will use it to cut it
to different widths to stuff.
00:50:28.09\00:50:33.33
If we start our restaurant,
we're going to charge people
00:50:33.36\00:50:35.43
more money for that one.
00:50:35.46\00:50:36.80
Yeah, I think we should.
That's like an added bonus.
00:50:36.83\00:50:38.50
Yeah, this one's
3D but that one's,
00:50:38.53\00:50:40.20
the sushi ones are only one.
00:50:40.24\00:50:43.44
But just spread whatever
size you want and then I...
00:50:43.47\00:50:46.84
If I spread the whole
length and then you fold it,
00:50:46.88\00:50:49.74
you end up getting the seaweed
showing through the filling
00:50:49.78\00:50:53.85
and you get kind of layers.
00:50:53.88\00:50:55.48
And so it's kind of pretty.
00:50:55.52\00:50:56.99
That's nice.
00:50:57.02\00:50:58.35
I personally like
having the shorter rolls
00:50:58.39\00:51:00.36
because once the
seaweed is moistened,
00:51:00.39\00:51:04.83
it tends to lose its crispness.
00:51:04.86\00:51:07.36
And so it's a
little chewy actually.
00:51:07.40\00:51:09.40
And it can be hard to
tear off the seaweed chunk
00:51:09.43\00:51:12.60
from a bigger roll
00:51:12.63\00:51:13.97
and then sometimes I find
my filling kind of squirts out
00:51:14.00\00:51:15.74
the other end, you know.
00:51:15.77\00:51:17.11
Yeah. But if I do this size,
00:51:17.14\00:51:18.87
I can pop the whole
thing in my mouth at once.
00:51:18.91\00:51:20.94
That seems more user-friendly.
00:51:20.98\00:51:22.81
Yeah, and I
don't lose the filling.
00:51:22.84\00:51:24.85
So anyway, those
are some fun things
00:51:24.88\00:51:26.51
that we can do with
seaweed and eggless egg salad.
00:51:26.55\00:51:30.72
So when you're not
here like what do you do
00:51:30.75\00:51:32.79
in your spare time in
terms of like teaching others
00:51:32.82\00:51:36.66
how to cook and
how to prepare meals
00:51:36.69\00:51:38.66
like what do you do?
00:51:38.69\00:51:40.60
Well, I do a variety of things.
00:51:40.63\00:51:42.43
I do some community work
00:51:42.46\00:51:43.80
where I'm working with
people in the community
00:51:43.83\00:51:45.37
and teaching them how
to make this transition
00:51:45.40\00:51:47.94
to a more plant-based diet.
00:51:47.97\00:51:49.60
And then people that want
more one-on-one, we do coaching.
00:51:49.64\00:51:53.41
So just by contacting
me at the contact number,
00:51:53.44\00:51:56.18
we can talk about
that sort of option
00:51:56.21\00:51:58.21
for people that want that.
00:51:58.25\00:51:59.58
But also there's
people around the world
00:51:59.61\00:52:01.68
that would like access
to some of these things.
00:52:01.72\00:52:03.79
So I am trying to move a
lot of my resources online.
00:52:03.82\00:52:06.96
So one of those places
right now is my website
00:52:06.99\00:52:09.72
which you'll see in the
contact roll at the end.
00:52:09.76\00:52:12.16
And there are links
to my Facebook pages,
00:52:12.19\00:52:16.10
I have private groups
for people who want support,
00:52:16.13\00:52:18.77
they want to build
a community of people
00:52:18.80\00:52:20.24
that will support
them in their transition.
00:52:20.27\00:52:22.27
And I also am posting videos
00:52:22.30\00:52:24.44
on things like how
to reset your palate,
00:52:24.47\00:52:26.31
how to plan menus,
how to stock your pantry,
00:52:26.34\00:52:29.18
and things like that.
00:52:29.21\00:52:30.55
Wow. Touch on the importance
of having a support group?
00:52:30.58\00:52:33.98
You know, I think
that's super important.
00:52:34.02\00:52:36.25
Sometimes people feel all alone
00:52:36.28\00:52:38.02
when they make choices
to change the way they eat.
00:52:38.05\00:52:41.19
Their families
may not understand,
00:52:41.22\00:52:43.02
they may not have friends
that are on the same journey.
00:52:43.06\00:52:45.63
And so just knowing
that there are people
00:52:45.66\00:52:48.30
they can connect with
that are doing a similar thing,
00:52:48.33\00:52:51.30
have similar goals
can make a big difference.
00:52:51.33\00:52:55.70
And make you feel
like you're not alone,
00:52:55.74\00:52:57.11
it doesn't matter where you are,
00:52:57.14\00:52:58.47
whether you're in
Timbuktu or, you know.
00:52:58.51\00:52:59.84
Yes.
00:52:59.87\00:53:01.21
Plus I mean if you're trying
to make a change in your diet,
00:53:01.24\00:53:03.31
and you're going
out with carnivores,
00:53:03.35\00:53:06.11
and you're trying to
be a vegan or vegetarian,
00:53:06.15\00:53:09.98
you know, and you're
used to eating certain things,
00:53:10.02\00:53:13.12
it's not going to be the
best environment for you.
00:53:13.15\00:53:15.36
It can be a challenge
and eating out on holidays
00:53:15.39\00:53:18.76
I think are some of the
biggest challenges people face.
00:53:18.79\00:53:21.10
And so, those are
things that I also address
00:53:21.13\00:53:23.47
in the educational
materials that I'm developing.
00:53:23.50\00:53:27.07
So I want to be
able to help people
00:53:27.10\00:53:30.24
to figure out how to
overcome those blocks to success
00:53:30.27\00:53:33.54
so they become stepping stones.
00:53:33.58\00:53:34.94
Absolutely 'cause
progress is a process,
00:53:34.98\00:53:37.75
it doesn't have
to happen overnight
00:53:37.78\00:53:39.31
but if you're not
working towards it,
00:53:39.35\00:53:41.05
you're just going
to be in the same spot,
00:53:41.08\00:53:42.75
you know, you
are... That's right.
00:53:42.78\00:53:44.12
You know, as they say
00:53:44.15\00:53:45.55
the journey of a
thousand miles...
00:53:45.59\00:53:47.16
Yes. Starts with a single step.
00:53:47.19\00:53:48.72
Yes, absolutely.
00:53:48.76\00:53:50.09
And I believe that God
wants us to take these steps
00:53:50.13\00:53:52.63
because He
wants our best health,
00:53:52.66\00:53:55.06
He wants us to feel good
00:53:55.10\00:53:57.07
and to be able
to hear His voice.
00:53:57.10\00:53:58.53
Yeah, and food can
really clout that, you know,
00:53:58.57\00:54:01.70
food can clout your mind
00:54:01.74\00:54:03.94
depending on what
you're putting in your body.
00:54:03.97\00:54:06.51
It has an impact on your
mental faculties as well.
00:54:06.54\00:54:09.88
Right.
00:54:09.91\00:54:11.31
I'm so excited because I think
00:54:11.35\00:54:14.38
that I might be able to do
00:54:14.42\00:54:16.28
a little
something when I get home.
00:54:16.32\00:54:18.15
Well, I got to go
to the grocery store.
00:54:18.19\00:54:19.75
But I think I might be
able to get a couple items,
00:54:19.79\00:54:22.42
and experiment a little bit,
and maybe start the process...
00:54:22.46\00:54:26.59
There you go.
00:54:26.63\00:54:27.96
To make the progress
to come over these steps.
00:54:28.00\00:54:29.33
That right, one step
at a time. Absolutely.
00:54:29.36\00:54:31.70
Well, let's go
to the address roll
00:54:31.73\00:54:33.84
and take a look at how
to get in touch with you.
00:54:33.87\00:54:36.60
Okay.
00:54:36.64\00:54:39.61
If you would like to
contact Lucia Tiffany
00:54:39.64\00:54:41.84
about lifestyle coaching,
00:54:41.88\00:54:43.68
her cookbook "Flavors of Health"
00:54:43.71\00:54:45.81
or about transitioning
to a plant-based diet,
00:54:45.85\00:54:48.62
you may do so
through her website
00:54:48.65\00:54:50.79
3DHealthForLife.com.
00:54:50.82\00:54:53.82
There you will
find tips and resources
00:54:53.86\00:54:56.02
for living the
most abundant life
00:54:56.06\00:54:57.99
you ever thought possible.
00:54:58.03\00:55:00.00
Check out the eight habits
for health, delicious recipes,
00:55:00.03\00:55:03.93
and support for your
health habit formation
00:55:03.97\00:55:06.43
through custom
coaching at 3DHealthForLife.com.
00:55:06.47\00:55:11.24
You may also write to her
00:55:11.27\00:55:13.07
at P.O. Box 342,
00:55:13.11\00:55:16.18
Manton, Michigan 49663.
00:55:16.21\00:55:19.95