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
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to another 3ABN
Today Cooking program.
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Today I am super excited
because I have me with me
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executive chef Edgar Aguiņaga
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and Dr. Cooper Dockery.
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That's right.
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And you are the founder
of Cooper Wellness Center
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and you are the
executive chef...
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Yes, I am. That is correct.
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At Cooper Wellness Center.
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It's a pleasure to
have you guys here.
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Before, you know, we came out,
we had started this pot, and...
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Yeah, it's already cooked,
it's boiling, it's boiling.
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We got the stuff boiling. Yeah.
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So before we get into
that, how did you guys connect?
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Whoa, Edgar, would you
like to give that story
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in a minute or less.
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It's very, very God guided story
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the way we met.
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We were at a
training at a church,
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both Hispanic
churches came together
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with the English came together.
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And we were going
to talk about health.
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Me, myself being a chef,
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I had nowhere to
be in whatever class,
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so my brother said,
"Why don't you just go in,
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and you probably
learn something about health
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that would help you
later on with the cooking."
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So I sat down and
Dr. Bryce, remember,
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he asked the question,
"Why are you all here?"
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And only two of
us raised their hand.
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I was one, I raised my hand.
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I said, "Well, I'm a chef.
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And I want to
learn more about health,
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and so I can put
that into cooking."
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So the lecture kept on going.
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later on Dr.
Cooper come up to me.
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She says, "So you're a
chef?" I said, "Yes, Ma'am."
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She said, "We'll
have a wellness center,
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and we're starting
this whole new program
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with meals and
juices," And she's like,
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"And I would like to see
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if you were interested
in working," and I'm like,
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"I'm actually
looking for a job."
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Nice, wow!
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So we know that if Dr.
Bryce didn't ask the question,
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"Why are you here?"
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We wouldn't have met.
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So God works in mysterious ways,
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but He works in perfect ways.
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That was divine providence.
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Divine intervention.
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Exactly. Absolutely, absolutely.
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And so how long
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has the Cooper
Wellness Center been around?
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About nine years or so.
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We formed Cooper Wellness
and Disease Prevention Center
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just so I can do
holistic approach to health
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using lifestyle
medicine with my patients.
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Okay. And...
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Okay, so when we say
the wellness center, right?
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Yeah.
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What
differentiates you from say,
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a health clinic or
hospital or something,
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what's the difference?
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I want people to know
that differentiation...
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Yes, we are an
outpatient lifestyle center
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like Weimar or Wildwood.
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Okay.
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We just don't have
the residential program.
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So patients
come into our center,
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they go through
the health classes,
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nutritional classes.
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We have a kitchen, of
course, now we have a chef,
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we have an educator,
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we have someone who
does the exercise program,
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we have a gym, it's a
total different setting
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than what you see in a
regular doctor's office.
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Got you, got, you.
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And you heal with, and
you cure things with food.
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Food as medicine,
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we do the entire
eight laws of health,
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we have Bible study
classes at the office,
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we just hired a
part time chaplain.
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We've had five
baptisms from our programs.
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So it's touching
lives like Christ did.
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So it's evangelism.
It's evangelism, bottom line.
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Yes, beautiful, beautiful.
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Well, what are we
going to be making today?
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Chef, what are we
going to be doing?
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Today, right now we'll be
making our mac and cheese,
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but this is a whole
different twist to it
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because it's cheese they can eat
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without feeling guilty.
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Okay.
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We're also going to have kebabs,
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we're going to have burgers,
we're going to have skewers,
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we're going to have meatballs,
we're doing a lot today.
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Yeah, party, yeah,
this is party meals,
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meals for children,
meals for just about everybody.
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I'll tell you what?
Without cholesterol.
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After this program, I'm
going to be eating a lot.
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There you go, right.
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You guys make a
lot, I'll eat a lot,
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we'll be one happy family.
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So what's our first recipe?
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We are going to do
our macaroni and cheese.
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Okay.
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So that is what we already
have going, our macaroni,
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and we're going to
make our cheese sauce.
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Oh, wonderful.
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So what do we start with?
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We start with our tofu.
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Our tofu has been drained.
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Here we have it out here.
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We're going to cut it
up in little sections,
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we'll then put
it into our blender.
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This is a very easy to blend,
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so we don't have to
cut it up very finely.
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So what I'm just going to do,
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cut it up into pieces, squares.
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That is the
cheese sauce, actually.
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Yeah, right.
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I was like
watching different chefs
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with their knife...
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Knife skill.
Yeah, but they're not.
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Yes, nice skills, yeah.
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Edgar's very good,
he's our executive chef.
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Yes.
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Right, and then we're
going to add the cashew.
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We're going to add our cashews.
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These as well are raw
Samies, they're not roasted,
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they're not seasoned,
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we are adding our
own seasoning to this.
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Why is that so important? Why?
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Because then you
get a sweet flavor,
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and you really don't
want that sweet flavor
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from the cashews,
you want them brown,
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so you get to dictate
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what they're
going to taste like.
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Got you. Very smart, yeah.
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Very good.
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Also, we have our
nutritional yeast.
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This helps us with the
flavor, with the coloring,
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this is amazing
product right here.
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You have to have
it in your pantry.
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Yeah, I love, it
gives the cheesy taste,
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not only that,
but the B complex,
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Vitamin B12, B6,
and all these vitamins.
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Okay, and it seems like
a must in a vegan recipe.
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It has to be a must.
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Yes, yes, it helps out
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with a lot of recipes
with the flavor, with the...
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B12. B12, all
that comes into play.
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Got you. We can add the water.
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We're going to add
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our three cups
of water into this.
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And I think this is cooking,
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I'm going to drain
this and get it prepared
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and ready for the chef.
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Okay, so we're going
to get our bell pepper.
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All right.
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Our bell pepper is going
to help us with that color,
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okay?
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Easy way to cut
our bell peppers.
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They're already
divided naturally,
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so we're just going
to put a knife through it
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and cut around.
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That helps us to
leave the seeds in there,
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and intact, and our board
does not get messy at all.
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Yeah, those
seeds, they make a mess.
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Our seeds are right here. Yes.
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And again, we're going to
put this into the blender,
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so doesn't have
to be finely chopped,
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we're just going to
help out our blender
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so it doesn't have
trouble while we're blending.
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Got you.
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And from the bell
pepper, we have our vitamin A,
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and also gives a
color for the cheese sauce.
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I love bell peppers.
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Very delicious.
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And if you can
get these roasted,
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it adds that smoky flavor
in your cheese sauce as well.
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That's correct.
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Nice. Very good.
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Some nice smoked cheese.
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Now we're going
to add our turmeric
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and our other
seasoning, salt, and cornstarch,
00:08:51.59\00:08:56.43
those will be
going in here as well.
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Okay.
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And turmeric now, turmeric,
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you must have
heard a lot about cumin,
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right, or curcumin.
00:09:03.04\00:09:05.01
Curcumin is a root that is used
00:09:05.04\00:09:08.54
so much in the eastern cooking,
00:09:08.58\00:09:11.91
lots of antioxidant,
fights anti-inflammation,
00:09:11.95\00:09:17.15
joint pain, arthritis,
it builds immune system,
00:09:17.19\00:09:21.42
it's something you need
to have in your kitchen.
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All right, chef, keep going.
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And we're going
to add our amino.
00:09:25.09\00:09:26.43
This helps also
with the flavoring,
00:09:26.46\00:09:28.23
and it gives us a
little bit of sodium,
00:09:28.26\00:09:29.76
but we're also going
to add some more salt
00:09:29.80\00:09:31.93
just to flavor it up.
00:09:31.97\00:09:33.30
Right. Got you.
00:09:33.34\00:09:34.67
And those that are hypertensive,
00:09:34.70\00:09:36.71
if they have
high blood pressure,
00:09:36.74\00:09:39.17
they need to watch the salt,
00:09:39.21\00:09:40.98
but remember
cheese need to be salty.
00:09:41.01\00:09:43.51
And with this
serving of mac and cheese,
00:09:43.55\00:09:46.11
it's just about 100
calories, so it's not a problem,
00:09:46.15\00:09:50.75
and of course, we
don't have the cholesterol.
00:09:50.79\00:09:53.42
Oil. Okay.
00:09:53.46\00:09:55.32
We're also going to add in here.
00:09:55.36\00:09:57.66
It looks like it's a lot.
00:09:57.69\00:09:59.03
Yeah, I was just
thinking, this is an intense.
00:09:59.06\00:10:01.03
It's just the tablespoon.
00:10:01.06\00:10:03.30
I thought this is an
intense cheese sauce.
00:10:03.33\00:10:06.17
But this cheese
sauce is amazing, why?
00:10:06.20\00:10:07.87
'Cause we're
making mac and cheese.
00:10:07.90\00:10:09.37
This cheese could also
be used for nachos as well.
00:10:09.40\00:10:12.01
Okay.
00:10:12.04\00:10:13.38
Multipurpose.
00:10:13.41\00:10:14.74
A multipurpose cheese, yeah.
00:10:14.78\00:10:16.21
I'm going to drain this.
00:10:16.24\00:10:17.58
And our garlics, we're
going to add our garlics
00:10:17.61\00:10:19.31
in here as well.
00:10:19.35\00:10:20.68
Okay.
00:10:20.72\00:10:22.05
It's a very,
very, very complex dish,
00:10:22.08\00:10:23.92
but it's very,
very easy to do, why?
00:10:23.95\00:10:26.12
'Cause everything
goes into the blender,
00:10:26.15\00:10:27.92
and we're going to let it go.
00:10:27.96\00:10:29.59
All right.
00:10:29.62\00:10:30.96
As you can see the bell pepper
00:10:45.04\00:10:46.37
has helped us
get that nice colors,
00:10:46.41\00:10:49.28
and the more it cooks,
00:10:49.31\00:10:50.65
the more yellow
it's going to get
00:10:50.68\00:10:52.01
because of that bell pepper.
00:10:52.05\00:10:53.38
Okay.
00:10:53.42\00:10:54.75
So it looks like the real thing.
00:10:54.78\00:10:56.12
All right.
00:11:07.76\00:11:09.10
Okay, so we have the pasta here,
00:11:09.13\00:11:11.63
we're going to pour it out,
00:11:11.67\00:11:14.27
and then we're going
to fill it with the sauce,
00:11:14.30\00:11:16.94
and then we're going to bake.
00:11:16.97\00:11:18.31
Nice.
00:11:18.34\00:11:19.67
And then this
recipe will be over.
00:11:19.71\00:11:21.28
This is delicious.
Kids love this recipe.
00:11:21.31\00:11:23.85
I love mac and cheese.
00:11:23.88\00:11:25.21
Right, let's empty
it all, then we use.
00:11:25.25\00:11:29.05
There we go. The
cheese goes in here.
00:11:29.08\00:11:30.89
You smell, it smells
like jalapeno cheese.
00:11:30.92\00:11:33.05
Okay. It smells more like, yeah.
00:11:33.09\00:11:35.72
Let's pour it out and
then we're ready to bake.
00:11:35.76\00:11:39.56
And we're going
to be baking this
00:11:39.59\00:11:40.93
at 350 degrees for an hour.
00:11:40.96\00:11:44.03
We're gonna fill it to the
top, so it becomes very cheesy.
00:11:44.07\00:11:47.67
350 for about an hour?
00:11:47.70\00:11:49.04
For an hour. Okay.
00:11:49.07\00:11:50.41
So let's get it in there.
00:11:50.44\00:11:51.77
Let' see.
00:11:55.21\00:11:56.54
Okay. All right.
00:12:02.82\00:12:04.72
There you go. Okay. Very good.
00:12:07.99\00:12:09.72
Alrighty.
00:12:09.76\00:12:11.96
350 for an hour,
00:12:11.99\00:12:13.33
so what's our next
recipe that we're going to do?
00:12:13.36\00:12:16.26
I think we're
going to do meatballs.
00:12:16.30\00:12:18.17
The chef loves to do meatballs.
00:12:18.20\00:12:19.60
Oh, meatballs are amazing. Why?
00:12:19.63\00:12:21.14
Because you can use them
so many ways, in spaghetti,
00:12:21.17\00:12:23.27
or you could coat
them with different sauces.
00:12:23.30\00:12:26.07
You could do barbecue
sauce, you could do cream sauce,
00:12:26.11\00:12:29.04
marinara sauce,
cashew and flavor sauce,
00:12:29.08\00:12:32.08
whatever kind of sauce
you like, goes into that.
00:12:32.11\00:12:34.08
You're speaking my language.
00:12:34.12\00:12:35.58
You're speaking my language.
00:12:35.62\00:12:36.95
So let's take a
look at the recipe.
00:12:36.99\00:12:38.52
Awesome.
00:12:38.55\00:12:39.89
So where do we begin?
00:13:10.62\00:13:12.12
We're going to put
our pasta into our water.
00:13:12.15\00:13:15.22
Okay.
00:13:15.26\00:13:16.59
Our water is already
boiling and steaming hot.
00:13:16.62\00:13:18.99
Okay, here we go.
00:13:19.03\00:13:20.36
So, our pasta is going in.
00:13:20.40\00:13:22.20
All right. This will be cooking.
00:13:22.23\00:13:23.57
So, now we're going
to do our meatballs,
00:13:23.60\00:13:27.04
starting off with the onion.
00:13:27.07\00:13:28.44
Okay.
00:13:28.47\00:13:29.80
And these are
meatless meatballs.
00:13:29.84\00:13:31.67
We want to stay away
from the cholesterol?
00:13:31.71\00:13:33.38
Got you, meatless
meatballs, all right.
00:13:33.41\00:13:35.08
Meatless meatballs,
00:13:35.11\00:13:36.44
this is a fanfare if
I say, people love it.
00:13:36.48\00:13:39.21
Why?
00:13:39.25\00:13:40.58
Because they're
away from the meat,
00:13:40.62\00:13:41.95
but they still get that flavor.
00:13:41.98\00:13:43.32
The taste. That's right.
00:13:43.35\00:13:44.69
How about on start
tearing up with the onion?
00:13:44.72\00:13:46.35
No, I am about
to show you a trick,
00:13:46.39\00:13:49.22
how to cut onions and not cry.
00:13:49.26\00:13:52.89
He likes to give that trick
on every show we do together.
00:13:52.93\00:13:55.46
Go ahead, Edgar.
00:13:55.50\00:13:56.83
I cut in half, I
took the top off,
00:13:56.87\00:13:59.13
I left the root on.
00:13:59.17\00:14:00.50
Got it.
00:14:00.54\00:14:01.87
There's a lot of
sulphur right here.
00:14:01.90\00:14:03.24
Once you start
hitting that, onion gets mad,
00:14:03.27\00:14:04.77
releases that sulphur,
goes into our nostrils,
00:14:04.81\00:14:06.41
go into our teardrops,
00:14:06.44\00:14:07.78
and that's when we start crying.
00:14:07.81\00:14:09.14
So our Father in heaven,
He put line into the onion.
00:14:09.18\00:14:13.48
We are very thankful for that
because that helps us just cut
00:14:13.52\00:14:15.68
down the lines, right?
00:14:15.72\00:14:19.25
So we are trying
to dice this onion,
00:14:19.29\00:14:21.49
I'll chop it up, okay?
00:14:21.52\00:14:22.99
And you can follow lines.
00:14:23.02\00:14:25.36
The closer the lines are,
00:14:25.39\00:14:26.73
the smaller your
dice is going to be, okay?
00:14:26.76\00:14:28.73
So you cut that, and
now once we have the lines,
00:14:28.76\00:14:31.93
we turn this on the side to cut.
00:14:31.97\00:14:35.10
We've got three finger method,
three fingers in the front,
00:14:35.14\00:14:37.37
pinkie in the
back, thumb in the back,
00:14:37.41\00:14:39.07
and our knife is
always right next...
00:14:39.11\00:14:41.18
Against knuckles.
Right, against the knuckles.
00:14:41.21\00:14:42.94
So I can look at you, cut,
00:14:42.98\00:14:44.91
and we're never going
to cut ourselves, right?
00:14:44.95\00:14:46.28
Yeah.
00:14:46.31\00:14:47.65
And on the onion,
00:14:47.68\00:14:49.02
which we're
they're cutting, right?
00:14:49.05\00:14:50.39
And we start seeing
that dice is coming out.
00:14:50.42\00:14:52.75
And I still don't see you cry,
so that's a good thing, right?
00:14:52.79\00:14:55.42
Yeah, and I don't
see you losing a tear,
00:14:55.46\00:14:58.23
so that's a good thing too.
00:14:58.26\00:15:01.53
Edgar's very good.
00:15:01.56\00:15:02.90
You lose a finger,
I'm going to pass out.
00:15:02.93\00:15:05.47
So the sulphur, we
could get rid of that,
00:15:05.50\00:15:07.74
and this is what we want.
00:15:07.77\00:15:09.10
We have nicely diced onion.
00:15:09.14\00:15:11.14
We are going to put here, right?
00:15:11.17\00:15:12.71
Yes, and here in our pot,
we put a little bit of oil.
00:15:12.74\00:15:15.91
Okay.
00:15:15.94\00:15:17.28
That oil is going to help us
00:15:17.31\00:15:18.88
bring that sugar
out of the onions,
00:15:18.91\00:15:21.05
get that nice
caramel out of the onions.
00:15:21.08\00:15:24.59
There are lot of sugar in
the unions, so we want that.
00:15:24.62\00:15:26.65
Why?
00:15:26.69\00:15:28.02
Because we don't want
that bitterness out, okay?
00:15:28.06\00:15:30.26
So...
00:15:30.29\00:15:31.63
There you go.
00:15:34.60\00:15:38.20
I love, love, love onions.
00:15:38.23\00:15:40.94
And onions are great.
00:15:40.97\00:15:42.30
Remember we discussed onions
and wonderful for inflammation.
00:15:42.34\00:15:45.11
Are they good for inflammation?
00:15:45.14\00:15:46.68
Inflammation, onion and
garlic built in your system,
00:15:46.71\00:15:49.44
it help you to fight
just the breast cancer,
00:15:49.48\00:15:52.11
so I love to cook with onions.
00:15:52.15\00:15:53.62
All right, Edgar,
what else do we have?
00:15:53.65\00:15:55.32
So, we have our sunflower seeds.
00:15:55.35\00:15:57.39
We're going to
add those in there.
00:15:57.42\00:15:59.05
We also have our aminos,
00:15:59.09\00:16:00.89
and we're going to add
those in there as well.
00:16:00.92\00:16:03.02
That's going to give
us that nice flavor, okay,
00:16:03.06\00:16:05.76
when we start adding our
dry, we got different spices,
00:16:05.79\00:16:11.43
we got thyme...
00:16:11.47\00:16:12.80
Oh, man, I'm
feeling good already.
00:16:12.83\00:16:14.17
We got sage, I'm telling you.
00:16:14.20\00:16:16.30
It is delicious.
We got yeast, okay?
00:16:16.34\00:16:18.77
You said it, every
vegan chef got it right there.
00:16:18.81\00:16:22.81
We got corn starch right here,
00:16:22.84\00:16:24.58
it's going to help
us bring it together,
00:16:24.61\00:16:26.01
get that nice binding going.
00:16:26.05\00:16:27.92
And we have
walnuts right here. Okay.
00:16:27.95\00:16:29.85
So what I'm going to do
is I'm going to chop them.
00:16:29.88\00:16:32.85
They're already nice and small,
00:16:32.89\00:16:34.42
but I want the size of
the sunflower seeds, okay?
00:16:34.46\00:16:37.49
Okay, let's hold this here.
00:16:37.53\00:16:39.13
Did we put corn starch
00:16:39.16\00:16:40.50
or did we put
another spice here?
00:16:40.53\00:16:44.30
I think we put corn starch.
00:16:44.33\00:16:45.67
I think it's just another spice.
00:16:45.70\00:16:47.04
Okay, let's put
our main protein there
00:16:47.07\00:16:50.21
that is our walnuts.
00:16:50.24\00:16:53.54
One cup of walnuts will give
about five grams of protein,
00:16:53.58\00:16:56.91
and we're trying to
make a protein dish here.
00:16:56.95\00:16:59.31
And, of course, the
walnuts have good fats,
00:16:59.35\00:17:01.12
omega 3 fatty acid,
which our bodies need.
00:17:01.15\00:17:03.69
Yes.
00:17:03.72\00:17:05.05
Alrighty, so we're
going to get that together
00:17:05.09\00:17:06.72
while this is boiling.
00:17:06.76\00:17:08.09
Have you developed kitchen hands
00:17:08.12\00:17:11.23
where you can touch
this incredibly hot stuff?
00:17:11.26\00:17:15.30
Have you developed that, Edgar?
00:17:15.33\00:17:17.33
Sometimes, something I'm
grabbing something too hot,
00:17:17.37\00:17:20.30
and I don't feel it
until it's too late.
00:17:20.34\00:17:22.90
That's right.
00:17:22.94\00:17:24.27
There you go,
you're becoming a chef.
00:17:24.31\00:17:25.64
There you go. Oh, man, no.
00:17:25.67\00:17:27.01
That is just
looking, looking lovely.
00:17:27.04\00:17:28.38
Those onions are
nice and translucent,
00:17:28.41\00:17:30.28
they're nice and brown
which means sugar is out.
00:17:30.31\00:17:32.71
That's what, that's why
they call it caramelized
00:17:32.75\00:17:34.32
'cause caramel is what color?
00:17:34.35\00:17:35.68
Brown.
00:17:35.72\00:17:37.05
To this, we're going to
add the water, right, Edgar?
00:17:37.09\00:17:38.42
And then we're
going to have the oats.
00:17:38.45\00:17:40.06
Then we're going to
add our oats as well.
00:17:40.09\00:17:41.66
Oats, and that's going to
sit for a couple of minutes
00:17:41.69\00:17:45.19
while the water cools down,
00:17:45.23\00:17:49.80
and then we're going to
form the balls, alrighty?
00:17:49.83\00:17:52.43
And that itself,
00:17:52.47\00:17:53.94
the heat of the
water is going to cook it.
00:17:53.97\00:17:55.30
You just let it sit?
00:17:55.34\00:17:56.67
Yeah, we'll let
it sit for a while,
00:17:56.71\00:17:58.11
and the flavor will
just get into the oats,
00:17:58.14\00:18:02.48
and then we're going
to make our balls, right?
00:18:02.51\00:18:05.28
Okay.
00:18:05.31\00:18:06.65
I think we have
some more cool ones
00:18:06.68\00:18:08.72
that Edgar's going to
us now to make the balls.
00:18:08.75\00:18:10.55
Nice.
00:18:10.59\00:18:11.92
Takes too long
to wait on camera.
00:18:11.95\00:18:13.62
Which is the beautiful
thing about being on TV.
00:18:13.66\00:18:15.42
That's right.
00:18:15.46\00:18:16.79
The faster we get to make
it, the faster we get to eat it,
00:18:16.83\00:18:18.69
so let's get to making.
00:18:18.73\00:18:20.06
So after 20
minutes that is there,
00:18:20.10\00:18:23.23
then you leave it soaking,
00:18:23.26\00:18:24.83
it's getting get to
a nice texture, okay?
00:18:24.87\00:18:27.30
It looks like our stuffing,
00:18:27.34\00:18:30.81
but this is our
walnuts and everything.
00:18:30.84\00:18:33.07
So here we start
making our balls, okay?
00:18:33.11\00:18:36.44
We like to go for a one ounce,
00:18:36.48\00:18:38.98
okay, meatballs,
so these are lovely.
00:18:39.01\00:18:43.62
But you could go
one and a half, okay?
00:18:43.65\00:18:46.86
We don't want to go too big.
00:18:46.89\00:18:48.72
Got it.
00:18:48.76\00:18:51.63
And in each of these balls,
they have about 100 calories.
00:18:51.66\00:18:56.40
So they're not calorie dense,
00:18:56.43\00:18:58.30
but a lot of nutrients
because we have the fiber,
00:18:58.33\00:19:00.64
we have the nuts
with the great fat
00:19:00.67\00:19:04.21
to help with heart disease,
and we have also the seeds,
00:19:04.24\00:19:09.08
so some nuts and
seeds are wonderful
00:19:09.11\00:19:10.95
to prevent
coronary artery disease.
00:19:10.98\00:19:12.31
Yes.
00:19:12.35\00:19:13.68
And that is how are we
are helping our patients
00:19:13.72\00:19:15.08
at Cooper Wellness and
Disease Prevention Center.
00:19:15.12\00:19:17.52
They're doing fine off
meat and off the cholesterol.
00:19:17.55\00:19:20.46
Wow.
00:19:20.49\00:19:21.92
People love these meatballs.
00:19:21.96\00:19:23.79
We have to make so
many of them at a time
00:19:23.83\00:19:26.13
because people are coming
in, "Where's my meatballs?"
00:19:26.16\00:19:29.06
Exactly, exactly,
they love these meatballs.
00:19:29.10\00:19:32.23
And they're good
to serve at parties.
00:19:32.27\00:19:34.20
They're easy to
make, they're flavorful,
00:19:34.24\00:19:37.37
and nice presentation.
00:19:37.41\00:19:39.24
Nutritious and delicious.
Oh, absolutely, absolutely.
00:19:39.27\00:19:41.54
Now are these
meatballs in your cookbook?
00:19:41.58\00:19:43.75
They are in my cookbook.
00:19:43.78\00:19:45.11
Where's my cookbook?
Let's see what we have here.
00:19:45.15\00:19:47.78
This Incredibly Delicious
Vegan Recipes and Meal Plan.
00:19:47.82\00:19:51.72
Okay. And meal plans.
00:19:51.75\00:19:53.29
And as I
mentioned, we have recipe,
00:19:53.32\00:19:55.19
but I have 28 day meal plan here
00:19:55.22\00:19:58.33
for anyone who
wants to lose weight,
00:19:58.36\00:20:01.66
decrease medication,
00:20:01.70\00:20:03.60
reverse your diabetes,
and we have a lot of patients,
00:20:03.63\00:20:06.40
we're doing fantastic
using the same recipes.
00:20:06.43\00:20:10.21
Nice, nice, do
you meal prep at all?
00:20:10.24\00:20:13.17
We do.
00:20:13.21\00:20:14.54
Like in the beginning,
like maybe on a Sunday
00:20:14.58\00:20:16.64
or something like that,
you get ready for the week.
00:20:16.68\00:20:18.01
We meal prep.
00:20:18.05\00:20:19.38
Actually, we have the chef,
00:20:19.41\00:20:20.75
we have various
meals and organic juices
00:20:20.78\00:20:23.69
at the wellness center.
00:20:23.72\00:20:25.05
We meal prep almost
freshly, almost daily.
00:20:25.09\00:20:29.32
That is how big our demand is.
00:20:29.36\00:20:31.79
And it's plant based,
00:20:31.83\00:20:33.46
everything is plant
based which is delicious,
00:20:33.50\00:20:35.73
and people are not
missing out or any nutrients,
00:20:35.76\00:20:38.63
you know, vitamins, nothing.
00:20:38.67\00:20:40.00
They're getting
exactly what they need.
00:20:40.04\00:20:41.40
And they come in and
buy monthly supplies of...
00:20:41.44\00:20:43.97
Fresh is best.
Right, let us drain this.
00:20:44.01\00:20:46.68
You think this is ready,
Edgar? Should I drain it?
00:20:46.71\00:20:48.74
Yes, ma'am, that is ready to go.
00:20:48.78\00:20:50.11
Let's go ahead
and drain this off,
00:20:50.15\00:20:52.05
so we can do some
final prep to care.
00:20:52.08\00:20:54.58
We've got some
more recipes to get you.
00:20:54.62\00:20:56.25
Yes.
00:20:56.28\00:20:57.62
You know,
meatballs will be going
00:20:57.65\00:20:58.99
into our oven for 350 degrees.
00:20:59.02\00:21:01.72
And for how long?
00:21:01.76\00:21:03.09
They'll be the in
there for 30 minutes.
00:21:03.12\00:21:05.56
Okay, 30 minutes,
00:21:05.59\00:21:10.90
are they ready to go in?
00:21:10.93\00:21:12.27
Yes, they are. All right.
00:21:12.30\00:21:13.70
Okay, Mr. Edgar, I'm
going to put this out for you.
00:21:17.67\00:21:21.61
Get your dish here.
00:21:21.64\00:21:24.61
Alrighty. Here we go.
00:21:24.65\00:21:26.35
So we usually
bake for 30 minutes,
00:21:26.38\00:21:28.38
but we do 15
minutes on each side,
00:21:28.42\00:21:31.35
so we turn them
00:21:31.39\00:21:32.99
in order to get
them properly cooked.
00:21:33.02\00:21:34.56
Okay, Edgar, here is...
00:21:34.59\00:21:35.96
So we got pasta,
we got the spaghetti.
00:21:35.99\00:21:38.23
Oh, that's done like a
true chef with the tongs
00:21:38.26\00:21:41.36
and the
spaghetti right there, yes.
00:21:41.40\00:21:42.83
And we always
recommend whole wheat pasta.
00:21:42.86\00:21:44.80
Got you.
00:21:44.83\00:21:46.17
All right, not
processed, more fiber,
00:21:46.20\00:21:48.74
more nutrients, more protein.
00:21:48.77\00:21:50.67
Okay, there with the chef,
go ahead and finish that off.
00:21:50.71\00:21:53.21
So we got our sauce here.
00:21:53.24\00:21:55.81
This is just a marinara sauce,
00:21:55.84\00:21:57.18
tomato, basil,
thyme, the Delicious.
00:21:57.21\00:22:00.88
For me, tomatoes and
basil should always go together,
00:22:00.92\00:22:03.12
they're best friends
00:22:03.15\00:22:04.49
that they get to know
each other especially here.
00:22:04.52\00:22:07.69
Alrighty, very nice.
00:22:07.72\00:22:10.16
Look at the
beautiful presentation.
00:22:10.19\00:22:11.99
Wow.
00:22:12.03\00:22:13.36
And to that, we
would add our meatballs
00:22:13.40\00:22:16.46
at the end of the show.
00:22:16.50\00:22:18.43
So, Jason, you're
going to be tasting this?
00:22:18.47\00:22:20.00
Oh, you know, I'm
going to be tasting that.
00:22:20.04\00:22:21.37
This is delicious, Jason.
00:22:21.40\00:22:22.74
Yes, it looks
like it. All right.
00:22:22.77\00:22:24.87
So we're just going
away from meatballs,
00:22:24.91\00:22:26.24
and this is
going to be fantastic.
00:22:26.27\00:22:27.61
Oh, yeah, I'm
looking forward to it.
00:22:27.64\00:22:29.14
What are we
gonna be making next?
00:22:29.18\00:22:31.25
Next we are going
to have our burger.
00:22:31.28\00:22:34.62
it's a black bean burger.
00:22:34.65\00:22:36.15
You know, I
absolutely love burgers,
00:23:08.45\00:23:10.19
but I don't...
00:23:10.22\00:23:11.55
I have no idea where
we begin with this one.
00:23:11.59\00:23:14.79
This is black bean burger.
00:23:14.82\00:23:16.76
In one cup of black bean,
you have 40 grams of protein.
00:23:16.79\00:23:21.50
A regular adult sized
male need about 60 gram.
00:23:21.53\00:23:25.57
Wow!
00:23:25.60\00:23:26.94
And you have 40 grams of
protein right here in this.
00:23:26.97\00:23:29.00
Wow, plant based, okay?
00:23:29.04\00:23:31.07
So let's get to it, right? Yeah.
00:23:31.11\00:23:33.17
So we're going to
start with our onion, okay?
00:23:33.21\00:23:35.84
Our onion, we're going
to cut into wedges, okay?
00:23:35.88\00:23:38.95
And we're not going to
cry. And we're not going to cry.
00:23:38.98\00:23:40.88
That's right. That's right.
00:23:40.92\00:23:42.45
We're not going to cry.
00:23:42.48\00:23:43.82
Only reason why we
we're cutting into wedges
00:23:43.85\00:23:45.25
is to help our food processor.
00:23:45.29\00:23:46.72
Everything is going
to our food processor.
00:23:46.76\00:23:48.46
It is a very, very
easy dish, very simple,
00:23:48.49\00:23:51.23
everybody loves it,
everybody likes doing it, okay?
00:23:51.26\00:23:54.43
At our wellness center,
this is one of the favorite.
00:23:54.46\00:23:56.43
Really? Yes.
00:23:56.46\00:23:57.80
Okay.
00:23:57.83\00:23:59.17
People love it, it's spicy,
it is filled with good fat,
00:23:59.20\00:24:01.77
lots of fiber, and a
lot amount of protein.
00:24:01.80\00:24:05.84
Nice.
00:24:05.87\00:24:07.98
All right, Edgar, what
else are we putting in there?
00:24:08.01\00:24:09.58
So I'm going to
process my onion first,
00:24:09.61\00:24:12.38
and then I'll be adding
everything else, my corn,
00:24:12.41\00:24:15.38
my beans, everything
I'll be adding into this.
00:24:15.42\00:24:18.15
So I want my onion to be nice
and small in this one, okay?
00:24:18.19\00:24:22.66
I don't want to get
that big flavored onion,
00:24:22.69\00:24:24.83
I just wanted it
to be nice and settle.
00:24:24.86\00:24:26.96
So we're done there.
00:24:27.00\00:24:28.46
And now we're
going to add our corn.
00:24:28.50\00:24:31.80
Okay.
00:24:31.83\00:24:34.10
And we kind of see
the black bean burger,
00:24:34.14\00:24:35.94
we like texture with it, okay?
00:24:35.97\00:24:37.87
So we have black beans.
00:24:37.91\00:24:40.14
Okay.
00:24:40.18\00:24:42.18
We're now going
to finally chop this.
00:24:42.21\00:24:43.55
Exactly.
00:24:43.58\00:24:44.91
We just need to chop
so we could have texture
00:24:44.95\00:24:46.28
in the burger.
00:24:46.31\00:24:47.65
Okay.
00:24:47.68\00:24:49.02
So you think you're
eating something else.
00:24:49.05\00:24:50.39
Got you.
00:24:50.42\00:24:51.75
So we have cayenne,
cayenne gives us a nice kick,
00:24:51.79\00:24:53.12
we also have jalapeno, okay?
00:24:53.15\00:24:54.49
So this is going to
be a delicious burger,
00:24:54.52\00:24:56.32
nice and spicy.
00:24:56.36\00:24:57.69
Oh, yeah. Yeah, yeah.
00:24:57.73\00:24:59.06
Real spice.
00:24:59.09\00:25:00.43
And remember we are
doing food as medicine.
00:25:00.46\00:25:01.80
Cayenne is an anti-inflammatory,
00:25:01.83\00:25:03.53
so we use it a lot in
medicine for joint pain.
00:25:03.57\00:25:05.90
So right here we are
doing food as medicine.
00:25:05.93\00:25:08.37
Nice.
00:25:08.40\00:25:10.27
Crumbs.
00:25:10.31\00:25:11.67
It's just a binder
to bind it together.
00:25:11.71\00:25:14.51
And then our oatmeal. Okay.
00:25:14.54\00:25:18.51
I have my
cilantro right here. Okay.
00:25:18.55\00:25:21.55
I'm going to start
grabbing some of these,
00:25:21.58\00:25:23.18
get these out of your way.
00:25:23.22\00:25:24.59
And then your
pepper. My jalapeno.
00:25:24.62\00:25:27.09
Would you want to
cut the end out, okay?
00:25:27.12\00:25:29.72
We're going to use seed in
all because we, it is southwest,
00:25:29.76\00:25:33.19
we needed to be spicy.
00:25:33.23\00:25:34.56
Oh, yes, it's
going to have some spice.
00:25:34.60\00:25:36.16
If the people
don't like spice...
00:25:36.20\00:25:39.03
Then don't put
the seeds in there.
00:25:39.07\00:25:41.54
That's right. All
right, that is delicious.
00:25:41.57\00:25:44.01
You're going to love it.
00:25:44.04\00:25:45.41
And this is a very, very simple,
00:25:45.44\00:25:46.88
everything's
already in there, okay?
00:25:46.91\00:25:48.71
This is quick, this is fast.
00:25:48.74\00:25:50.28
We're going to
pulse it for 10 times.
00:25:50.31\00:25:51.95
We're going to go 1, 2, 3, 4, 5,
00:25:51.98\00:25:56.69
6, 7, 8, 9, 10.
00:25:56.72\00:26:01.22
That is ready.
00:26:01.26\00:26:02.59
Oh, wow. We're done.
00:26:02.62\00:26:04.23
So he's going to use this bowl,
00:26:04.26\00:26:05.59
and we're going
to mix this together.
00:26:05.63\00:26:06.96
Here we go. Smell there, Jason.
00:26:07.00\00:26:08.63
Smell it. Oh, yeah.
00:26:08.66\00:26:10.07
Welcome to
Texas. Welcome to Texas.
00:26:10.10\00:26:12.23
That smells good.
00:26:12.27\00:26:14.27
We need to get that in oven.
00:26:14.30\00:26:16.64
Yes. Watch your blade.
00:26:16.67\00:26:18.87
Yeah
00:26:18.91\00:26:20.24
Okay. It smells really good.
00:26:20.28\00:26:21.61
So we're going to
just scoop that out,
00:26:21.64\00:26:23.04
and we are
going to make burgers.
00:26:23.08\00:26:24.41
So we're going to do
about four to six burgers
00:26:24.45\00:26:26.55
depending on the size.
00:26:26.58\00:26:28.22
Okay.
00:26:28.25\00:26:29.58
And again, we could
see our corn in here,
00:26:29.62\00:26:32.35
we can see our oat,
we can see our bean,
00:26:32.39\00:26:34.66
we can see our jalapeno,
we have texture in here.
00:26:34.69\00:26:37.23
So when you bite
into that burger,
00:26:37.26\00:26:38.59
you get to feel all
that things in there.
00:26:38.63\00:26:40.66
Yes, yes.
00:26:40.70\00:26:42.03
So we're going to get these.
00:26:42.06\00:26:44.07
We're going to get
nice burgers, okay?
00:26:44.10\00:26:47.07
We want a nice sized ball.
00:26:47.10\00:26:51.37
Doctor's spraying that pan,
00:26:51.41\00:26:53.54
now we're going to
make those patties.
00:26:53.58\00:26:55.64
We're ready.
00:26:55.68\00:26:57.01
So we're going to put them here,
00:26:57.05\00:26:58.95
and we are going to bake
for about nine minutes per side
00:26:58.98\00:27:04.45
on 350 degrees Fahrenheit.
00:27:04.49\00:27:06.49
Okay, okay.
00:27:06.52\00:27:07.96
All right, so...
Nine minutes per side.
00:27:07.99\00:27:10.36
Right, so, you know,
00:27:10.39\00:27:11.86
you can also do perfect burgers.
00:27:11.89\00:27:14.00
We do that sometimes using
00:27:14.03\00:27:16.33
how do we make our
perfect burgers out.
00:27:16.36\00:27:18.10
We use a mold.
00:27:18.13\00:27:19.47
We actually just mold them out
00:27:19.50\00:27:21.04
and you get perfect size burgers
00:27:21.07\00:27:22.97
and each burger is
going to be exactly the same.
00:27:23.00\00:27:25.74
Wow.
00:27:25.77\00:27:27.11
So you don't
have somebody saying,
00:27:27.14\00:27:28.48
"Well, I want that one
because that's one bigger so."
00:27:28.51\00:27:29.84
Now, I'm curious, can you
do this on the stove as well
00:27:29.88\00:27:32.51
or is it just baked?
00:27:32.55\00:27:34.32
Oh, you can do it on the stove,
00:27:34.35\00:27:36.12
but remember we want to
be very careful with the oil,
00:27:36.15\00:27:38.65
so we don't
like to fry anything,
00:27:38.69\00:27:40.76
okay, but it can be
done the stove as well.
00:27:40.79\00:27:43.06
Okay.
00:27:43.09\00:27:45.49
So we got our
patties here. Okay.
00:27:45.53\00:27:47.96
And then we don't fit no more,
00:27:48.00\00:27:49.63
so we're going to put
those in the oven, okay.
00:27:49.66\00:27:52.27
That's right,
359 minutes per side.
00:27:52.30\00:27:55.30
359 minutes per side.
00:27:55.34\00:27:58.04
All right, I
like that burger too.
00:27:58.07\00:28:00.68
Those ingredients together
smell absolutely amazing.
00:28:00.71\00:28:04.21
And in the interest of time,
00:28:04.25\00:28:05.58
we already have
some prepared, so...
00:28:05.61\00:28:07.78
On time, yes.
00:28:07.82\00:28:09.18
So these are patty.
00:28:09.22\00:28:11.05
We have our buns right here.
00:28:11.09\00:28:12.42
We have whole wheat buns.
00:28:12.45\00:28:13.92
For me, actually they
taste better in whole wheat
00:28:13.96\00:28:17.06
because you get the
Southwest feel to it,
00:28:17.09\00:28:20.16
then I'm going
to put our patties.
00:28:20.20\00:28:22.53
And we use whole wheat
because we're moving away
00:28:22.56\00:28:25.27
from the processed white flour,
00:28:25.30\00:28:27.80
which does not have
enough fiber and nutrients.
00:28:27.84\00:28:31.41
So we want to
recommend whole wheat.
00:28:31.44\00:28:33.48
And if someone
doesn't like the bread,
00:28:33.51\00:28:36.98
they can go with lettuce.
00:28:37.01\00:28:39.05
Simple lettuce wrap. Yeah.
00:28:39.08\00:28:41.88
So this is going to...
00:28:41.92\00:28:43.25
Less carbs as
well, less calories.
00:28:43.28\00:28:44.62
I'm gonna decorate this burger,
nice big tomato in there.
00:28:44.65\00:28:48.09
Yeah, that's a juicy tomato.
00:28:48.12\00:28:49.46
Oh, it looks delicious.
00:28:49.49\00:28:51.23
I'll also add some
purple onion in here.
00:28:51.26\00:28:53.93
Oh, now we're talking.
00:28:53.96\00:28:55.53
So I'm gonna cut a
little wedge as well.
00:28:55.56\00:28:58.53
Okay. All right.
00:28:58.57\00:29:00.14
So we got little wedges in here.
00:29:00.17\00:29:02.04
And for your home, you
can add some veganaise.
00:29:02.07\00:29:05.57
Veganaise to this to
make it a little delicious.
00:29:05.61\00:29:07.88
Yeah, put a
little sauce on that.
00:29:07.91\00:29:09.34
Right, and away
from the cholesterol.
00:29:09.38\00:29:11.55
That's right.
00:29:11.58\00:29:13.08
Yeah, so you can
still eat healthy
00:29:13.11\00:29:17.12
and not sacrifice flavor.
00:29:17.15\00:29:18.59
That's wrong.
00:29:18.62\00:29:20.02
That for me is
extremely important.
00:29:20.06\00:29:22.12
That is the point for all of us.
00:29:22.16\00:29:23.49
Because if I have to sacrifice
flavor, it's not happening.
00:29:23.53\00:29:26.13
That's right.
00:29:26.16\00:29:27.93
So that is nice.
00:29:27.96\00:29:29.30
So the burger is ready
to go, looks delicious,
00:29:29.33\00:29:34.27
we're going to
try it after the show.
00:29:34.30\00:29:35.64
Yes.
00:29:35.67\00:29:37.01
What are we going
to be making next?
00:29:37.04\00:29:38.44
Next, we're
going to be making our,
00:29:38.47\00:29:43.41
the Dr. Cooper's
rosemary-lemon tofu kebabs.
00:29:43.45\00:29:47.12
Now I'm excited about this one.
00:30:15.98\00:30:18.21
Again, I have no
idea where to begin.
00:30:18.25\00:30:20.65
What are we going
to start with here?
00:30:20.68\00:30:22.02
Jason, this is a whole meal.
00:30:22.05\00:30:24.19
We have our
carbohydrate from our potato,
00:30:24.22\00:30:26.52
we have the tofu,
rich source of protein,
00:30:26.55\00:30:29.12
and we have our vegetables.
00:30:29.16\00:30:30.83
This is great for party.
00:30:30.86\00:30:32.19
Chef, where are we starting?
00:30:32.23\00:30:33.56
We're going to
start with our tofu.
00:30:33.60\00:30:36.36
We are going to dice
this up nice and large
00:30:36.40\00:30:38.90
because we want
it to show off, okay?
00:30:38.93\00:30:42.47
So we have half a pack in here.
00:30:42.50\00:30:45.57
So we're going
to cut into squares.
00:30:45.61\00:30:48.34
We're going to try to
get them nice and even
00:30:48.38\00:30:51.31
which means even
size, even cookery.
00:30:51.35\00:30:56.72
Right. And tofu
is made from what?
00:30:56.75\00:30:58.95
What's tofu made
from, Chef Edgar?
00:30:58.99\00:31:00.82
Tofu is made
out of the soy bean.
00:31:00.86\00:31:02.42
It's a soy bean curd,
00:31:02.46\00:31:03.89
so there's a lot of protein
in there, so this is delicious.
00:31:03.93\00:31:07.26
And I love cooking with
tofu because I keep marinated
00:31:07.30\00:31:10.97
or she's in however we
want, and it's like a sponge.
00:31:11.00\00:31:13.17
It just absorbs
everything I put in.
00:31:13.20\00:31:15.50
I can put barbecue
sauce, I could put salt, pepper,
00:31:15.54\00:31:18.57
soy sauce,
whatever you could think,
00:31:18.61\00:31:20.94
this is going to absorb it.
00:31:20.98\00:31:22.31
And it'll, yes, kind
of take those flavors.
00:31:22.34\00:31:25.51
Exactly. Okay.
00:31:25.55\00:31:26.88
So let's proceed there, Chef.
00:31:26.92\00:31:28.25
I'm going to put
these to the side, okay,
00:31:28.28\00:31:30.15
now I'm going to
cut my bell pepper
00:31:30.19\00:31:32.55
and start
prepping for my kebabs.
00:31:32.59\00:31:35.56
All right, now
what about what tofu,
00:31:35.59\00:31:38.49
how they say something
about estrogen in tofu,
00:31:38.53\00:31:42.70
what's going on there?
00:31:42.73\00:31:44.07
It has phytoestrogen,
00:31:44.10\00:31:45.97
and actually
phytoestrogen protects us
00:31:46.00\00:31:48.84
against breast
cancer and prostate cancer.
00:31:48.87\00:31:51.97
So the belief
that tofu has estrogen
00:31:52.01\00:31:54.98
that's going to cause
the breast tissue to grow
00:31:55.01\00:31:59.21
and cause
cancer, this is not so.
00:31:59.25\00:32:00.85
It actually protects
against breast cancer.
00:32:00.88\00:32:02.98
Okay, okay.
00:32:03.02\00:32:04.85
So again, I cut
the little wedges out,
00:32:04.89\00:32:07.69
leave the seeds intact,
00:32:07.72\00:32:09.29
now I'm going to cut
little squares, okay?
00:32:09.32\00:32:12.76
Why 'cause my skewers is going
to go right through the middle.
00:32:12.79\00:32:15.60
So I want a nice piece of
bell pepper in my skewers.
00:32:15.63\00:32:21.30
Bell pepper's high in vitamin A,
00:32:21.34\00:32:24.57
which is an antioxidant,
vitamins A, C, D, E,
00:32:24.61\00:32:28.41
these are
antioxidant that our bodies need
00:32:28.44\00:32:31.55
to fight cell aging and
protect us against cancer.
00:32:31.58\00:32:36.15
So it's good for the skin too.
00:32:36.18\00:32:37.52
Good for the
skin, good for the eyes,
00:32:37.55\00:32:39.05
just wonderful.
00:32:39.09\00:32:40.42
Okay.
00:32:40.46\00:32:41.79
So now I have my zucchini here.
00:32:41.82\00:32:44.06
Zucchini is
amazing and delicious,
00:32:44.09\00:32:46.63
especially when
paired with bell pepper.
00:32:46.66\00:32:49.36
And zucchini has a
high water content.
00:32:49.40\00:32:52.47
So if someone
wants to lose weight,
00:32:52.50\00:32:54.74
they should consume foods
that are high in water content
00:32:54.77\00:32:57.81
because this is going
to be lowering cholesterol,
00:32:57.84\00:33:00.11
not cholesterol but calories.
00:33:00.14\00:33:02.24
So they're not
going to gain the weight
00:33:02.28\00:33:04.61
as if they were to
eat food high in calories,
00:33:04.65\00:33:08.78
processed foods and so forth.
00:33:08.82\00:33:10.32
Got you.
00:33:10.35\00:33:11.69
And so you want to cut
those kind of in thick slices?
00:33:11.72\00:33:13.86
Kind of thick slices,
00:33:13.89\00:33:15.22
almost the same
size as a bell pepper.
00:33:15.26\00:33:17.13
Again, even size,
even cooking time.
00:33:17.16\00:33:20.40
So while my bell
peppers are still cooking,
00:33:20.43\00:33:24.90
my zucchini won't be burnt.
00:33:24.93\00:33:26.57
If this is lot thinner,
this will be cooked quick
00:33:26.60\00:33:29.30
and my bell
pepper will still be raw.
00:33:29.34\00:33:31.01
And that's when
people start saying,
00:33:31.04\00:33:32.54
"Well, I don't like my kababs."
00:33:32.57\00:33:33.91
Why?
00:33:33.94\00:33:35.28
Because they were
different size items.
00:33:35.31\00:33:37.28
So cut them same in
size and you'll be perfect.
00:33:37.31\00:33:40.22
So our people at home
need to make sure that...
00:33:40.25\00:33:42.58
You need to make sure
that you cut it the same size
00:33:42.62\00:33:45.75
because he's got it
nice and evenly cut.
00:33:45.79\00:33:50.29
And remember with this kebab,
00:33:50.33\00:33:51.76
you can put any
vegetables you like.
00:33:51.79\00:33:54.00
You could even add
fruits like pineapple.
00:33:54.03\00:33:57.37
Yes, pineapple
with tofu, bell pepper,
00:33:57.40\00:33:59.90
oh, man, so delicious.
00:33:59.93\00:34:02.10
I believe it.
00:34:02.14\00:34:03.47
Onion, okay, I cut
my root, I cut my top.
00:34:03.51\00:34:05.94
And again, onion
has different layers,
00:34:05.97\00:34:08.74
so that's going to help us out.
00:34:08.78\00:34:10.11
I cut the half in threes,
00:34:10.15\00:34:12.15
and now I'm just
going to cut in half.
00:34:12.18\00:34:14.12
And that gives me the
same size as my bell peppers.
00:34:14.15\00:34:17.82
Got you.
00:34:17.85\00:34:19.35
I might have to make this.
00:34:19.39\00:34:20.92
And you notice, we're
using a lot of onions, right?
00:34:20.96\00:34:22.76
Yes, yes.
00:34:22.79\00:34:24.13
Because we're
using food as medicine.
00:34:24.16\00:34:25.49
We have a lot of patients out
00:34:25.53\00:34:26.86
in our Wellness and
Disease Prevention Center
00:34:26.90\00:34:29.16
that are doing amazingly
well using these same recipes
00:34:29.20\00:34:32.80
we're using here
that I have in my book.
00:34:32.83\00:34:34.37
Wow.
00:34:34.40\00:34:35.74
Now what is
garlic good for? Garlic?
00:34:35.77\00:34:38.47
Garlic is good for
many things, right?
00:34:38.51\00:34:41.28
Fights inflammation,
00:34:41.31\00:34:43.28
garlic is good
for blood pressure,
00:34:43.31\00:34:45.61
garlic is good for
your immune system.
00:34:45.65\00:34:48.82
So I like to put
garlic in almost everything
00:34:48.85\00:34:51.65
because I want to stay
healthy without medications.
00:34:51.69\00:34:54.46
Yes, yes, and
all the side effects,
00:34:54.49\00:34:56.46
and all that stuff.
00:34:56.49\00:34:57.83
Exactly. Yes.
00:34:57.86\00:34:59.19
So my stuff
seasoning is on my tofu,
00:34:59.23\00:35:03.00
I have let that sit for a while,
00:35:03.03\00:35:05.07
I have let that soak in.
00:35:05.10\00:35:06.84
My potatoes, I
have blanched them
00:35:06.87\00:35:08.47
and chilled them.
00:35:08.50\00:35:09.84
So I didn't overcook them,
so they stay on my skewers.
00:35:09.87\00:35:13.24
Also, that is a great source
of vitamins with your potato.
00:35:13.27\00:35:19.21
Now for those at home,
what is blanching the potatoes?
00:35:19.25\00:35:22.48
Blanching, when the
water comes to a boil,
00:35:22.52\00:35:25.29
I put my potatoes in there,
until they're fork tender.
00:35:25.32\00:35:27.92
I could get a plastic fork,
00:35:27.96\00:35:29.69
and it punches and
goes through the potato,
00:35:29.72\00:35:33.19
that means it's cooked.
00:35:33.23\00:35:34.56
I bring that out.
00:35:34.60\00:35:35.93
I put in an ice
bath, it's water with ice,
00:35:35.96\00:35:37.70
I put that in there,
and it completely stops them
00:35:37.73\00:35:39.60
from cooking and overcooking
because if I overcook it,
00:35:39.63\00:35:43.67
my potato would just fall off.
00:35:43.71\00:35:45.97
So that's what I did.
00:35:46.01\00:35:47.34
Because we're going to
bake this when we're done,
00:35:47.38\00:35:49.54
so we don't want to
overcook the potatoes.
00:35:49.58\00:35:51.21
Okay.
00:35:51.25\00:35:53.45
And now I'm just
assembling my kebab.
00:35:53.48\00:35:58.75
Any different way
you want, you could do.
00:35:58.79\00:36:01.46
And again, like Doctor
said, you could add fruits,
00:36:01.49\00:36:04.23
pineapples into this,
and they'll be fantastic.
00:36:04.26\00:36:06.93
Yeah, that sounds
delicious. It is delicious.
00:36:06.96\00:36:09.33
A lot of great
seasoning, so we got our...
00:36:09.36\00:36:10.87
I'm just going to put this here.
00:36:10.90\00:36:12.23
Okay.
00:36:12.27\00:36:13.60
Then, of course, he's
going to put all the spices on,
00:36:13.64\00:36:16.87
so we have olive oil,
00:36:16.91\00:36:19.11
we have lemon
juice, and we have salt.
00:36:19.14\00:36:22.91
Okay, and all of that's going
to be added here at the end.
00:36:22.94\00:36:26.21
And what is this?
00:36:26.25\00:36:27.62
This is rosemary.
00:36:27.65\00:36:29.08
This is one of
the main spices here
00:36:29.12\00:36:31.89
to just give it some flavor.
00:36:31.92\00:36:34.49
Nice. Alrighty.
00:36:34.52\00:36:36.99
Okay, Chef, so he's just
going to assemble a few of them.
00:36:37.03\00:36:39.73
Yeah, yeah, this is
going to be the last one,
00:36:39.76\00:36:42.46
and then we're going
to go into the marinade
00:36:42.50\00:36:43.97
that I'll be
putting into the skewers.
00:36:44.00\00:36:46.60
It's very
simple, it's very easy,
00:36:46.63\00:36:48.10
but it's very
lively, very vibrant.
00:36:48.14\00:36:49.60
Yes.
00:36:49.64\00:36:50.97
And it gives all
these vegetables life.
00:36:51.01\00:36:54.61
The rosemary, once it's roasted,
00:36:54.64\00:36:57.08
once it's dried, it
just brings out aroma,
00:36:57.11\00:37:00.55
and the whole kitchen's
gonna start smelling like it.
00:37:00.58\00:37:03.02
I think we should just do
two of these and call it a day.
00:37:03.05\00:37:05.52
Two of them,
exactly, and then...
00:37:05.55\00:37:06.89
Yeah, let's do two,
then you do the marinade,
00:37:06.92\00:37:08.72
so the viewers can
see how to spice this.
00:37:08.76\00:37:12.13
I got my lemon here,
00:37:12.16\00:37:14.36
so I'm going to
do two tablespoons,
00:37:14.40\00:37:17.50
each half is going
to give me a tablespoon.
00:37:17.53\00:37:19.37
So I got a tablespoon in
there, a tablespoon in here.
00:37:19.40\00:37:24.74
Okay, and this nice
lemon is going to help me
00:37:24.77\00:37:29.18
bring everything to life.
00:37:29.21\00:37:31.81
I also got my salt, you know,
00:37:31.85\00:37:33.18
I'm going to
put my salt in here.
00:37:33.21\00:37:34.55
My paprika, I'm
going to sprinkle it
00:37:34.58\00:37:36.25
over my skewers.
00:37:36.28\00:37:38.32
That is for color. Got you.
00:37:38.35\00:37:40.19
And the lemon, of course,
is packed with vitamin C,
00:37:40.22\00:37:43.79
and, of course,
vitamin C builds immune system.
00:37:43.83\00:37:46.16
And remember, this is
medicine here we're preparing
00:37:46.19\00:37:48.26
right here on the show.
00:37:48.30\00:37:49.63
That's right, that's right.
00:37:49.66\00:37:51.00
And, you know, it'll add
that nice citrus flavor to it.
00:37:51.03\00:37:53.84
Oh, flavor to it,
absolutely. Absolutely.
00:37:53.87\00:37:56.10
My rosemary, okay?
00:37:56.14\00:37:57.77
I got my rosemary leaves,
00:37:57.81\00:37:59.14
I'm going to
sprinkle these on top as well.
00:37:59.17\00:38:01.11
Okay. All right. Okay?
00:38:01.14\00:38:02.48
And you could also go
with lemon all across.
00:38:02.51\00:38:07.35
Rotate.
00:38:07.38\00:38:08.72
We're going to
rotate for flavor,
00:38:08.75\00:38:10.09
so we can get even
distribution right.
00:38:10.12\00:38:12.79
And with the lemon,
it also helps it stick on
00:38:12.82\00:38:15.16
to the skewers
and to the vegetables.
00:38:15.19\00:38:16.86
Now how long do we
put this in oven for?
00:38:16.89\00:38:18.66
Let's put your olive oil there.
00:38:18.69\00:38:21.06
They are going to be
four minutes on each side.
00:38:21.10\00:38:24.10
Each side. Okay.
00:38:24.13\00:38:25.47
And it's going to be
done on broil, not bake.
00:38:25.50\00:38:27.87
Got you.
00:38:27.90\00:38:29.24
So we put at four minutes,
and we're going to rotate.
00:38:29.27\00:38:31.67
Alrighty? So let's
get it in the oven.
00:38:31.71\00:38:33.64
Yeah, right. Then
we're ready to go.
00:38:33.68\00:38:35.98
Yeah, yeah.
00:38:36.01\00:38:37.71
Alrighty.
00:38:41.45\00:38:42.78
So this dish has multiple color,
00:38:42.82\00:38:45.32
lots of nutrients.
00:38:45.35\00:38:48.19
Remember, when
you're consuming your meals,
00:38:48.22\00:38:49.99
make sure you
have multiple color
00:38:50.03\00:38:51.46
because each
color will bring out
00:38:51.49\00:38:52.83
different vitamins
and different nutrients.
00:38:52.86\00:38:54.20
Absolutely, so what's
next? What are we making next?
00:38:54.23\00:38:56.16
Next, we're going to
make an amazing quinoa salad.
00:38:56.20\00:38:59.83
You know, I see a
lot of colors here.
00:39:39.44\00:39:41.08
And I'm wondering which
one we're going to start with.
00:39:41.11\00:39:43.65
Well, we're going to
start off with their quinoa.
00:39:43.68\00:39:45.01
That's our main,
main ingredient here,
00:39:45.05\00:39:47.05
so we're going to
start cooking our quinoa
00:39:47.08\00:39:48.42
with the extra virgin olive oil.
00:39:48.45\00:39:49.78
Quinoa, that's the whole grain,
00:39:49.82\00:39:52.22
a lot of people probably
don't know what quinoa is.
00:39:52.25\00:39:54.16
That is true.
00:39:54.19\00:39:55.52
It's a whole
grain, so it has the bran,
00:39:55.56\00:39:58.39
and the external
side of the grain,
00:39:58.43\00:40:00.50
so we have the fiber,
we have the nutrients,
00:40:00.53\00:40:03.57
and we use this a lot
in the wellness center.
00:40:03.60\00:40:05.43
So we have a
whole meal right here.
00:40:05.47\00:40:08.80
Whole grain, beans,
protein, and vegetables, Edgar.
00:40:08.84\00:40:13.24
Wow. So olive oil
goes into our pan.
00:40:13.27\00:40:16.04
Jason, will you
help me out? Yeah.
00:40:16.08\00:40:18.48
Oh, look at that technique.
00:40:18.51\00:40:19.85
There we go, look at that.
00:40:19.88\00:40:21.22
I'm a professional.
Yeah, that's right.
00:40:21.25\00:40:23.52
And then we're
going to add our quinoa,
00:40:23.55\00:40:24.92
we're just
going to stir that up.
00:40:24.95\00:40:26.52
A lot of people
cook quinoa straight out,
00:40:26.55\00:40:29.79
and that's where you get
that bitter taste of quinoa.
00:40:29.82\00:40:32.03
Once you cook it
out with some olive oil,
00:40:32.06\00:40:34.36
you can get that sweetness out.
00:40:34.40\00:40:35.73
So it'll have a bitter taste
if you don't cook it properly?
00:40:35.76\00:40:39.43
Slightly, yes,
that's why people prefer
00:40:39.47\00:40:41.94
going to white
rice or rice pilaf,
00:40:41.97\00:40:44.01
you know, because they're like,
"Quinoa is just too bitter."
00:40:44.04\00:40:47.18
And that stuff's
not good for you.
00:40:47.21\00:40:48.54
Exactly.
00:40:48.58\00:40:49.91
No, this is the best thing,
this is substitute to rice.
00:40:49.94\00:40:51.28
And as I say,
this is a whole grain
00:40:51.31\00:40:53.28
that gives all the nutrients,
00:40:53.31\00:40:54.68
the iron, the
fiber, and good carbs.
00:40:54.72\00:40:57.62
All right, so
what's next here, Edgar?
00:40:57.65\00:40:59.52
So we're going to cook
that off for a little bit,
00:40:59.55\00:41:02.22
and then we're
going to add some onion.
00:41:02.26\00:41:04.49
Onion is amazing
00:41:04.53\00:41:06.13
especially once you
start cooking it off.
00:41:06.16\00:41:07.96
And it goes great
with our quinoa here,
00:41:08.00\00:41:10.40
and with all the
ingredients we are going to put.
00:41:10.43\00:41:12.97
Right here we have purple onion.
00:41:13.00\00:41:15.47
So I love using purple onion.
00:41:15.50\00:41:18.04
And we love to cook with
onions because as I mentioned,
00:41:18.07\00:41:20.84
onions are great to
build immune system, right?
00:41:20.88\00:41:24.55
And even to fight
cancers and antioxidant,
00:41:24.58\00:41:27.48
anti-inflammatory.
00:41:27.52\00:41:28.85
Yes.
00:41:28.88\00:41:30.22
So let's get our
onion in here, Chef,
00:41:30.25\00:41:31.59
I can put this here for you.
00:41:31.62\00:41:34.09
All right.
00:41:34.12\00:41:36.12
So once that gets going,
00:41:36.16\00:41:38.53
we're going to add
our vegetable broth.
00:41:38.56\00:41:40.33
This is vegetable broth,
00:41:40.36\00:41:41.70
it's low on sodium to
almost no sodium, okay?
00:41:41.73\00:41:44.57
Okay, so add a
little vegetable broth here.
00:41:44.60\00:41:46.53
Add a little bit, yes.
00:41:46.57\00:41:48.04
Go ahead and pour that.
00:41:48.07\00:41:49.40
How long are we going
to cook this for, Chef?
00:41:52.67\00:41:54.14
That is going to go
for 20 minutes on a simmer.
00:41:54.18\00:41:57.18
We're also going to
add our cumin, our cayenne,
00:41:57.21\00:41:59.41
and a pinch of
salt to get that going.
00:41:59.45\00:42:01.38
Just go ahead
and add that, Jason.
00:42:01.42\00:42:03.25
Again, that goes for
20 minutes on a simmer.
00:42:03.28\00:42:06.62
We get it to a
boil, we cover it up,
00:42:06.65\00:42:08.56
and that goes straight into...
00:42:08.59\00:42:10.33
And you said a pinch of salt?
00:42:10.36\00:42:11.69
A pinch of
salt. A pinch of salt.
00:42:11.73\00:42:13.06
Go ahead and pinch.
All right, there we go.
00:42:13.09\00:42:14.43
That's a tiny pinch.
00:42:14.46\00:42:15.86
Okay, that's all...
00:42:15.90\00:42:17.23
Another pinch, go ahead, Jason.
00:42:17.27\00:42:18.60
You want another pinch.
00:42:18.63\00:42:19.97
You're living dangerous. No, no.
00:42:20.00\00:42:22.27
Now remember salt will
increase the blood pressure,
00:42:22.30\00:42:26.31
so we're just
doing salt to taste.
00:42:26.34\00:42:28.84
So a pinch is
just a small amount.
00:42:28.88\00:42:30.48
All right, Edgar.
00:42:30.51\00:42:31.85
So we cover that up,
00:42:31.88\00:42:33.21
and we're going to let
that simmer for 20 minutes,
00:42:33.25\00:42:36.55
and then we get that nice, nice,
00:42:36.58\00:42:38.55
fluffy quinoa that we'll love.
00:42:38.59\00:42:40.72
And with that
cumin, that cayenne,
00:42:40.76\00:42:42.09
it has that little
kick, vegetable broth,
00:42:42.12\00:42:44.13
it just explodes with favor.
00:42:44.16\00:42:46.23
Good, but, you know, on TV
00:42:46.26\00:42:47.66
we don't have 20
minutes to let it set,
00:42:47.70\00:42:50.20
so did you have some
prepared that we had it?
00:42:50.23\00:42:51.97
So we have, right
here this is our quinoa.
00:42:52.00\00:42:53.94
This is what we call TV miracle.
00:42:53.97\00:42:56.04
Boom, that's correct.
00:42:56.07\00:42:58.07
All right. So we
got everything done.
00:42:58.11\00:43:00.98
We have our quinoa,
00:43:01.01\00:43:02.51
and we're going to
take it out, again.
00:43:02.54\00:43:04.98
We have that
cayenne, we have that cumin,
00:43:05.01\00:43:08.15
we have vegetable
broth all in here.
00:43:08.18\00:43:10.32
It's almost like
a rice but better.
00:43:10.35\00:43:12.95
That's right. Good.
00:43:12.99\00:43:14.32
And our patients love it.
00:43:14.36\00:43:15.69
Let's assemble this together.
00:43:15.72\00:43:17.29
We're going to assemble this.
00:43:17.33\00:43:19.26
Now are you going
to leave the seeds in?
00:43:19.29\00:43:20.76
No, we're going
to take the seeds in.
00:43:20.80\00:43:22.13
Not this time, okay.
Now this is very spicy.
00:43:22.16\00:43:24.30
Not everybody
likes spicy. Got you.
00:43:24.33\00:43:26.33
We got cayenne in there already,
00:43:26.37\00:43:27.77
so it gives a
little kick as well.
00:43:27.80\00:43:32.31
We're going to...
Watch your fingers.
00:43:32.34\00:43:33.98
Yeah.
00:43:34.01\00:43:35.34
Again, fingers
always behind the knife,
00:43:35.38\00:43:37.15
always behind the blade.
00:43:37.18\00:43:38.51
And as we mentioned,
this is the whole dish.
00:43:42.62\00:43:45.35
We have our legumes, protein,
00:43:45.39\00:43:48.49
we have our corn, vegetable,
00:43:48.52\00:43:50.99
and they have our
whole grain right there.
00:43:51.03\00:43:52.93
Nice.
00:43:52.96\00:43:54.30
Then we have even
got a little lemon
00:43:54.33\00:43:56.06
for a little citrus flavor.
00:43:56.10\00:43:57.43
Oh, yeah.
00:43:57.47\00:43:58.80
That's right, a
lot of vitamin C there
00:43:58.83\00:44:00.17
to build up your immune system.
00:44:00.20\00:44:01.54
Yes. Jalapeno is in here.
00:44:01.57\00:44:02.90
Okay.
00:44:02.94\00:44:04.27
We're going to add our
corn in here as well, okay?
00:44:04.31\00:44:07.34
We're going to add
our black beans in here
00:44:07.38\00:44:09.14
as well, okay?
00:44:09.18\00:44:11.61
And we're going to get a
little more of that onion, okay?
00:44:11.65\00:44:15.75
Just a tad, just a tad.
00:44:15.78\00:44:17.72
We're going to cut
one little piece out,
00:44:17.75\00:44:20.56
we gonna chop this up
right here, all right.
00:44:20.59\00:44:25.56
And you noticed,
00:44:25.59\00:44:26.93
we like to cook
with a lot of onions
00:44:26.96\00:44:28.30
because of their
nutritional value there.
00:44:28.33\00:44:30.63
Yes, yes.
00:44:30.67\00:44:32.00
And onions are
absolutely delicious.
00:44:32.03\00:44:34.24
Delicious. In
just about any dish.
00:44:34.27\00:44:36.44
Good, good God.
00:44:36.47\00:44:38.37
And since this has
corn, this has jalapeno,
00:44:38.41\00:44:41.48
this has cumin, this
has all kinds of things,
00:44:41.51\00:44:45.55
it's only fair
that we have cilantro.
00:44:45.58\00:44:48.25
All right, all right.
00:44:48.28\00:44:49.62
We make it so Texas, right?
00:44:49.65\00:44:50.99
Yeah, that's right.
00:44:51.02\00:44:52.35
We love cilantro.
00:44:52.39\00:44:53.72
So we're going to
chop the stems and arm.
00:44:53.76\00:44:55.09
Why?
00:44:55.12\00:44:56.46
Many people take out
the stems, and it just...
00:44:56.49\00:44:57.83
Stem have so
much flavor in them,
00:44:57.86\00:45:00.00
and people are missing out.
00:45:00.03\00:45:01.43
Got you.
00:45:01.46\00:45:03.57
We're gonna chop this up,
we're gonna rough chop it.
00:45:03.60\00:45:05.57
Again, it's a rough dish, okay?
00:45:05.60\00:45:08.00
So it doesn't need to be fine.
00:45:08.04\00:45:09.40
Exactly, no.
00:45:09.44\00:45:11.01
And this is
called Southwest quinoa.
00:45:11.04\00:45:12.74
Oh, yeah, I
smell it. There you go.
00:45:12.77\00:45:15.21
But for the viewers at home,
if you do not like cilantro,
00:45:15.24\00:45:18.88
you could use any herbs
that you prefer, all right?
00:45:18.91\00:45:21.68
And lemon, we
are going to roll it.
00:45:21.72\00:45:24.25
Now why do you roll it first?
00:45:24.29\00:45:25.62
Does that add...
00:45:25.65\00:45:26.99
Does it bring
out extra whatever?
00:45:27.02\00:45:28.36
Juice. Exactly.
00:45:28.39\00:45:29.72
We get all that juice out, okay?
00:45:29.76\00:45:34.16
And this, we're
going to spray it all over.
00:45:34.20\00:45:37.03
Oh, yeah.
00:45:37.07\00:45:38.40
Then we get that
one tablespoon in there.
00:45:38.43\00:45:40.74
Now we mix this up.
00:45:40.77\00:45:42.27
And that's ready to
go. This is ready to go.
00:45:42.30\00:45:45.27
And we usually serve this
00:45:45.31\00:45:46.88
over a bed off
green leafy vegetables.
00:45:46.91\00:45:50.18
Yes, here you have
kale, you have spinach,
00:45:50.21\00:45:52.61
you have a spring mix,
00:45:52.65\00:45:54.42
anything green, this
is fantastic with it.
00:45:54.45\00:45:57.49
Nice, nice.
00:45:57.52\00:45:58.85
It's so colorful.
And it's served cold.
00:45:58.89\00:46:01.02
You can serve cold, serve hot,
00:46:01.06\00:46:03.59
with this you could do
so many things with it.
00:46:03.63\00:46:06.46
So it's nice and colorful,
00:46:06.49\00:46:08.30
we got
everything mixed together.
00:46:08.33\00:46:10.67
We're going to try this after.
00:46:10.70\00:46:12.03
Come on, Jason,
leave it right there.
00:46:12.07\00:46:13.40
You want to...
You want to try...
00:46:13.44\00:46:14.77
We'll try it after the show.
00:46:14.80\00:46:16.14
Oh, you are killing me.
00:46:16.17\00:46:18.67
All right, fine.
00:46:18.71\00:46:20.04
That's the Cooper once she says
00:46:20.08\00:46:21.41
then we have to
wait till the very end.
00:46:21.44\00:46:22.78
I know it.
00:46:22.81\00:46:24.15
But it's right here.
00:46:24.18\00:46:25.51
Okay, Jason, go ahead, taste it.
00:46:25.55\00:46:26.98
Oh, you know what?
00:46:27.02\00:46:29.05
Okay, we'll wait,
we'll wait, we'll wait.
00:46:29.08\00:46:31.82
All right,
what's the next recipe?
00:46:31.85\00:46:33.79
The next recipe is
delicious, it's so, so good.
00:46:33.82\00:46:37.53
We have a papaya
banana ice cream.
00:46:37.56\00:46:39.93
I love ice cream.
00:46:50.71\00:46:52.04
And I'm so
excited about trying this.
00:46:52.07\00:46:53.91
So where do we start?
00:46:53.94\00:46:55.48
It looks like we
got the blender out.
00:46:55.51\00:46:57.05
That's right, Jason.
00:46:57.08\00:46:58.41
We got a couple of fresh
and well, frozen ingredients.
00:46:58.45\00:47:00.92
Right, I have
save the best for last.
00:47:00.95\00:47:05.02
This is one of
my family favorites.
00:47:05.05\00:47:06.39
So we're going to do
banana papaya ice cream.
00:47:06.42\00:47:09.49
Very, very
simple and easy recipe.
00:47:09.52\00:47:12.46
We're going to pour our
milk, which is almond milk,
00:47:12.49\00:47:16.30
half a cup, then we're
going to add our frozen banana.
00:47:16.33\00:47:19.87
This should be very ripe.
00:47:19.90\00:47:21.70
If you want it to
be very, very sweet,
00:47:21.74\00:47:25.31
then use ripe banana.
00:47:25.34\00:47:26.68
Got you.
00:47:26.71\00:47:28.04
Then we're going
to add our papaya,
00:47:28.08\00:47:30.58
and then to get it to be creamy,
00:47:30.61\00:47:34.08
we're going to add our
non dairy milk powder last.
00:47:34.12\00:47:39.55
So let's see what we do here.
00:47:39.59\00:47:40.96
Let's get this going.
00:47:40.99\00:47:42.59
It's going to make some noise.
00:47:42.62\00:47:43.96
That's really...
That looks thick.
00:48:09.88\00:48:12.49
This is ice cream,
look at the consistency.
00:48:12.52\00:48:15.19
Now we're adding
our milk powder there.
00:48:15.22\00:48:17.46
This is coconut milk powder.
00:48:17.49\00:48:19.46
All right, let's go here.
00:48:19.49\00:48:21.06
Okay, making some noise here.
00:48:38.55\00:48:40.92
We're going to get this
thoroughly mixed together.
00:48:40.95\00:48:43.99
It is delicious, let's go.
00:48:44.02\00:48:45.62
I think...
00:49:00.84\00:49:02.17
This is a nice
healthy ice cream.
00:49:02.20\00:49:04.11
Healthy dessert.
00:49:04.14\00:49:05.74
And if parents want
to keep the kids healthy,
00:49:05.77\00:49:09.51
and you have
friends coming over,
00:49:09.54\00:49:13.68
this is a good way to go.
00:49:13.72\00:49:15.05
So we're going to taste this.
00:49:15.08\00:49:16.42
I know Edgar is
shaking over there
00:49:16.45\00:49:18.59
'cause he wants to taste it.
00:49:18.62\00:49:19.95
He's like a kid.
00:49:19.99\00:49:21.32
Yeah, yeah, I only saw two
cups at the beginning of it,
00:49:21.36\00:49:22.69
now I saw...
00:49:22.72\00:49:24.06
It's three cups. Yeah,
you got a little nervous.
00:49:24.09\00:49:25.89
You got a little nervous.
00:49:25.93\00:49:27.26
And you can keep
this in the refrigerator
00:49:27.30\00:49:29.23
to keep it
really hard and frozen.
00:49:29.26\00:49:31.33
Look at the texture.
00:49:31.37\00:49:32.70
That's for Edgar
because he's been waiting
00:49:32.73\00:49:34.40
the longest, right?
00:49:34.44\00:49:36.67
And then, Jason,
you're going to try this.
00:49:36.71\00:49:39.01
I don't know if you could
eat all of this on camera.
00:49:39.04\00:49:41.41
I don't know.
00:49:41.44\00:49:42.78
But this is so
creamy and delicious.
00:49:42.81\00:49:45.78
Try that, Jason,
tell me what you think?
00:49:45.81\00:49:47.62
There you go, that's your spoon.
00:49:47.65\00:49:48.98
Thank you. Alrighty.
00:49:49.02\00:49:51.39
All right.
00:49:51.42\00:49:52.75
What do you guys think?
00:49:52.79\00:49:55.76
Jason, what do you think?
00:49:55.79\00:49:58.49
That's good.
00:49:58.53\00:49:59.86
Right, and, you know,
00:49:59.89\00:50:01.23
you can use any
form of frozen fruit.
00:50:01.26\00:50:02.96
I mean it has that
ice cream consistency.
00:50:03.00\00:50:06.57
It is really
delicious, yeah, alrighty.
00:50:06.60\00:50:10.17
And we are
getting a lot of vitamins
00:50:10.21\00:50:14.11
and no cholesterol.
00:50:14.14\00:50:16.04
So this is a healthier dessert.
00:50:16.08\00:50:18.68
It tastes, I mean, it
has that ice cream texture.
00:50:18.71\00:50:23.79
Very smooth, right?
00:50:23.82\00:50:25.65
This is great on
a nice summer day.
00:50:25.69\00:50:28.22
Looks like it, feels
like it, tastes like it.
00:50:28.26\00:50:30.56
And it's not too sweet.
00:50:30.59\00:50:32.99
You know, my kids.
00:50:33.03\00:50:34.36
I usually just make
these ice cream, and they're,
00:50:34.40\00:50:36.43
"Mom, what did you put in it?"
00:50:36.46\00:50:37.87
I said, "I'm not
going to be telling,
00:50:37.90\00:50:39.23
why don't you guess
and see what it is?"
00:50:39.27\00:50:41.37
And they just enjoy this.
00:50:41.40\00:50:42.74
My husband has asked me,
00:50:42.77\00:50:44.11
"Can you make me
some of that ice cream?"
00:50:44.14\00:50:46.57
Very delicious, so...
00:50:46.61\00:50:47.94
Edgar, do you have children?
00:50:47.98\00:50:49.78
My son, he's about
to be eight months.
00:50:49.81\00:50:52.78
He's all kinds of veggies,
00:50:52.81\00:50:54.15
he doesn't like
nothing else but veggies.
00:50:54.18\00:50:56.28
He likes eating
everything that we do
00:50:56.32\00:50:58.19
at the Cooper Wellness Center.
00:50:58.22\00:50:59.55
Why? 'Cause it helps him grow.
00:50:59.59\00:51:01.56
He's eight months,
he has not gotten sick.
00:51:01.59\00:51:04.39
So he loves, loves ice cream.
00:51:04.43\00:51:06.19
This is perfect from, why?
00:51:06.23\00:51:07.66
Because secretly
he's eating fruits.
00:51:07.70\00:51:10.20
So he doesn't
know what he's eating.
00:51:10.23\00:51:11.60
He thinks it's ice
cream, he's eating fruits.
00:51:11.63\00:51:13.87
Yeah, yeah. That's right.
00:51:13.90\00:51:15.24
This is very good
point, Edgar, you know,
00:51:15.27\00:51:16.60
some of the kids
don't like fruits.
00:51:16.64\00:51:18.54
So a good way to get them
to eat fruit is to do what?
00:51:18.57\00:51:21.31
Make ice cream, make
smoothies, and just use...
00:51:21.34\00:51:25.18
Or even vegetable,
blend everything together.
00:51:25.21\00:51:28.22
I usually put here
peanut butter in my ice cream.
00:51:28.25\00:51:31.85
My kids will be
having good peanut butter
00:51:31.89\00:51:34.26
so they'll have
their protein right there
00:51:34.29\00:51:36.99
in this blended fruit ice cream.
00:51:37.03\00:51:38.96
I could see this is
becoming like a smoothie,
00:51:38.99\00:51:42.66
like a nice smoothie.
00:51:42.70\00:51:44.30
But when you add the
milk here, the dairy milk,
00:51:44.33\00:51:47.34
you see it give that creamy.
00:51:47.37\00:51:49.47
The... Oh, the non dairy milk?
00:51:49.50\00:51:51.74
The non dairy milk powder,
it gives that creamy flavor.
00:51:51.77\00:51:55.24
This is delicious.
00:51:55.28\00:51:56.61
So if your kids
don't like fruits,
00:51:56.64\00:51:58.25
this is the way to get
them to have their fruits.
00:51:58.28\00:52:00.38
And for our viewers,
00:52:00.42\00:52:01.75
if you all think that is
going to overpower the papaya,
00:52:01.78\00:52:04.99
not at all.
00:52:05.02\00:52:06.35
This is delicious.
00:52:06.39\00:52:07.72
If you don't like
papaya, try it out anyways.
00:52:07.76\00:52:09.56
It does not give
you that papaya flavor.
00:52:09.59\00:52:11.79
This is delicious. It
tastes like ice cream.
00:52:11.83\00:52:14.33
You have to try this. Right.
00:52:14.36\00:52:15.70
Yeah, yes, absolutely.
00:52:15.73\00:52:17.07
It is delicious,
and I love papaya taste.
00:52:17.10\00:52:21.10
One of the things I
used to get in New York City
00:52:21.14\00:52:22.90
was papaya juice.
00:52:22.94\00:52:24.31
Yeah.
00:52:24.34\00:52:25.67
Papaya juice is
absolutely amazing.
00:52:25.71\00:52:28.31
And so to see the papaya,
00:52:28.34\00:52:30.35
well to taste the
papaya and the banana
00:52:30.38\00:52:32.78
in an ice
cream, this is a treat.
00:52:32.81\00:52:35.15
At our center, we
also make up a papaya drink
00:52:35.18\00:52:39.09
because we do
nice, organic raw juices,
00:52:39.12\00:52:43.12
and our patients love it.
00:52:43.16\00:52:44.99
Not only that they love it,
00:52:45.03\00:52:46.36
they're getting
lots of nutrients,
00:52:46.39\00:52:48.30
lot of vitamins, and
they're losing weight,
00:52:48.33\00:52:51.03
they're lowering
their blood sugar,
00:52:51.07\00:52:52.83
lowering their cholesterol,
lowering their blood pressure,
00:52:52.87\00:52:55.30
and they're
getting off medication.
00:52:55.34\00:52:56.91
What's good about the papaya?
00:52:56.94\00:52:59.27
Nutritional.
00:52:59.31\00:53:00.64
Papaya, lots of fiber,
00:53:00.68\00:53:02.54
lots of vitamin,
vitamin A, vitamin C.
00:53:02.58\00:53:06.05
And as I told you, vitamin C
is great for the immune system.
00:53:06.08\00:53:09.75
So people are getting
cold, and cough, and flus.
00:53:09.78\00:53:13.62
If they eat
papaya, and any fruit,
00:53:13.66\00:53:15.69
that's going to
build the immune system.
00:53:15.72\00:53:17.93
Vitamin A is great for the eyes.
00:53:17.96\00:53:20.36
It's an antioxidant.
00:53:20.40\00:53:22.36
It's good to prevent
cell aging, cell death,
00:53:22.40\00:53:26.40
and help to protect
your body against cancer.
00:53:26.43\00:53:29.37
So vitamin C is really
good, vitamin A is fantastic,
00:53:29.40\00:53:32.71
and lots of
fiber in this papaya.
00:53:32.74\00:53:36.21
You know what?
00:53:36.24\00:53:37.58
Can I be honest with you guys?
00:53:37.61\00:53:38.95
Go ahead, Jason.
00:53:38.98\00:53:40.32
I'm trying to get
you guys to talk more
00:53:40.35\00:53:41.68
so I can eat all of this.
00:53:41.72\00:53:44.35
I saw that.
00:53:44.39\00:53:45.72
I saw you holding your
cup, although I put mine down.
00:53:45.75\00:53:48.06
I got to pick it
up, I got to pick it up.
00:53:48.09\00:53:49.42
You guys go ahead.
00:53:49.46\00:53:50.79
You know, in this banana,
00:53:50.83\00:53:52.23
we have banana here
that's high in potassium.
00:53:52.26\00:53:55.80
And potassium will help
to decrease blood pressure.
00:53:55.83\00:53:59.73
So plant-based meals
are high in potassium,
00:53:59.77\00:54:03.91
and that's one of the reason
00:54:03.94\00:54:05.27
why the blood
pressure will drop in a patient
00:54:05.31\00:54:08.71
who is more plant-based,
whole food, whole grain...
00:54:08.74\00:54:13.15
Because potassium lowers.
00:54:13.18\00:54:14.72
Yes, so sodium
increases blood pressure
00:54:14.75\00:54:17.25
because sodium pulls
water into the blood vessels,
00:54:17.29\00:54:20.56
the blood pressure will go up.
00:54:20.59\00:54:22.19
Potassium is a reverse.
00:54:22.22\00:54:24.53
So diet high in potassium,
which are plant-based diet,
00:54:24.56\00:54:27.96
will help to
lower blood pressure.
00:54:28.00\00:54:30.20
Wow!
00:54:30.23\00:54:31.57
Now you also offer
seminars, and cooking classes,
00:54:31.60\00:54:34.57
and all those things.
00:54:34.60\00:54:36.87
We're going to go
to an address roll
00:54:36.91\00:54:38.44
'cause I want people to
know how they can get the book,
00:54:38.47\00:54:40.68
how they can
book you for seminars
00:54:40.71\00:54:42.38
and all of that stuff.
00:54:42.41\00:54:43.75
So let's go to that now.
00:54:43.78\00:54:45.51
If you would like to purchase
Dr. Cooper Dockery's books,
00:54:45.55\00:54:48.58
including her cookbook,
00:54:48.62\00:54:50.05
Incredibly
Delicious Vegan Recipes
00:54:50.09\00:54:53.02
or if you would like to find out
00:54:53.05\00:54:54.39
more about her
wellness seminars,
00:54:54.42\00:54:56.42
you may contact her
in a variety of ways.
00:54:56.46\00:54:59.23
Just call area code
00:54:59.26\00:55:00.60
956-627-3106.
00:55:00.63\00:55:04.77
That's 956-627-3106
00:55:04.80\00:55:09.14
or visit her website,
cooperwellnesscenter.com.
00:55:09.17\00:55:12.94
That's cooperwellnesscenter.com.
00:55:12.97\00:55:16.54
You may also write to her
at Cooper Wellness Center,
00:55:16.58\00:55:19.95
3604, North McColl Road
00:55:19.98\00:55:23.72
in McAllen, Texas 79501.
00:55:23.75\00:55:29.49
So let's take a look
at what we just made.
00:55:29.52\00:55:32.39
We made
delicious mac and cheese.
00:55:32.43\00:55:35.46
Okay.
00:55:35.50\00:55:36.83
Then we went to a
meatless meatballs.
00:55:36.87\00:55:38.80
So we have there
wet barbecue sauce,
00:55:38.83\00:55:42.00
marinara sauce on our spaghetti.
00:55:42.04\00:55:44.67
Then we went to the kebab,
00:55:44.71\00:55:46.31
then we went to delicious
southwest quinoa salad.
00:55:46.34\00:55:51.01
Okay.
00:55:51.05\00:55:52.38
Then we went to a burger,
00:55:52.41\00:55:53.75
and then we came
back to our ice cream.
00:55:53.78\00:55:55.28
Wow!
00:55:55.32\00:55:56.65
So we made quite a bit.
00:55:56.69\00:55:58.02
And we see that
there's multiple different uses
00:55:58.05\00:56:00.26
for the meatballs.
00:56:00.29\00:56:01.62
Right, and as
you see this party,
00:56:01.66\00:56:04.29
party presentation,
00:56:04.33\00:56:05.66
so if you're having a party
at home, these are beautiful,
00:56:05.69\00:56:08.56
healthy, guilt free
dishes that you can use at home.
00:56:08.60\00:56:12.67
Yes, yes, and everything's
festive, and colorful.
00:56:12.70\00:56:15.20
What are you going to say, Chef?
00:56:15.24\00:56:16.57
No, no, no, I was
just going to add to
00:56:16.60\00:56:19.27
what you were saying
00:56:19.31\00:56:20.64
and the doctor were
saying, the meatballs,
00:56:20.68\00:56:22.58
you could use
them in different ways.
00:56:22.61\00:56:24.18
And this is a food for family.
00:56:24.21\00:56:26.21
As you see, it's a party feel.
00:56:26.25\00:56:28.85
You can make a lot
00:56:28.88\00:56:30.29
and feed a lot of
people at the same time.
00:56:30.32\00:56:31.85
Now are all these recipes
in this book, in this cookbook?
00:56:31.89\00:56:34.62
Most, absolutely.
00:56:34.66\00:56:35.99
Everything here
is in my cookbook.
00:56:36.02\00:56:38.03
Okay, all right.
00:56:38.06\00:56:39.39
So people can
make these at home.
00:56:39.43\00:56:41.66
It's not super
labor intensive...
00:56:41.70\00:56:43.73
No. It's healthy.
00:56:43.77\00:56:45.53
And most importantly, delicious.
00:56:45.57\00:56:49.10
That's right, that's right.
00:56:49.14\00:56:50.47
So nutritious, and delicious,
00:56:50.51\00:56:52.24
and you are
trying to help people
00:56:52.27\00:56:56.44
to get to the
point where they can put
00:56:56.48\00:56:58.28
that medicine to the side.
00:56:58.31\00:56:59.65
Yeah, food is
medicine. Food is medicine.
00:56:59.68\00:57:01.38
And we have a lot of patients
00:57:01.42\00:57:02.75
who have reversed their diseases
00:57:02.78\00:57:04.32
are on no medication
00:57:04.35\00:57:05.75
or less
medication eating like this.
00:57:05.79\00:57:08.22
Delicious,
appetizing, and healthy.
00:57:08.26\00:57:11.89
Nice. I'll tell you what?
00:57:11.93\00:57:13.73
That ice cream was really good.
00:57:13.76\00:57:16.20
Thank you, thank you.
00:57:16.23\00:57:17.57
Thank you, guys,
so much for coming
00:57:17.60\00:57:18.93
and showing me a
couple things in the kitchen.
00:57:18.97\00:57:21.60
And thank you for joining us.
00:57:21.64\00:57:23.30
Make sure that
you tune in next time
00:57:23.34\00:57:25.67
for some more delicious meals.
00:57:25.71\00:57:27.84
God bless.
00:57:27.88\00:57:29.21