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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Well, welcome to 3ABN Today.
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My name is Curtis and
this is Paula, yes, aprons.
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These are new
aprons right, Honey?
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New aprons. Yes.
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What's today's
program? Well, first of all...
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Today's program is all
about giving our kudos.
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Kudos to...
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Tobago. Tobago.
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All right. That's right.
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We went there
earlier a few months ago
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and they gave us these aprons,
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had a wonderful
time there in Tobago.
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And for two weeks, I
think we did the healers,
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this acronym called the Healers,
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H-herbal medicine, E-eating,
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A-adulation,
L-liquids, E-exercise,
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R-rest and S for sunlight.
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So each letter was the night
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and I had a
wonderful crowd there as well.
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Yes, go on.
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I think that the thing
that was so wonderful about it
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was that they
have every year ASI.
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ASI comes to Tobago
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and Trinidad and do
different programming.
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And so every year
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when they would
do the programming,
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they would bring a
pastor in, they said,
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this is what they said.
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They call evangelists
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and they would
do the evangelism.
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And then Joy,
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which we're going to be
feature her in a little bit.
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Then Joy, which is
Diamond Andrew's wife,
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she said,
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"Why don't you get some cooks
like the Eakins to come in?"
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Yes, yes.
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So we were the first
ones to ever be on a program
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that was actually doing cooking
and lecture at the same time.
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ASI for all... ASI, you know.
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We got to picture them
and Joy and Diamond Andrew.
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Look at that
picture right there.
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So, of course,
that's Diamond Joy there
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on the right.
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And that's Paula in the middle.
And that's me on the left.
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I think they can
figure that one up.
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I think so.
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Yes, so, but they brought us in,
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we're very grateful for that.
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I think after that,
or two weeks after that,
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I think 3ABN came
there to Trinidad and Tobago
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a few weeks after them as well.
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So had a wonderful time.
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And I think we also have a
video clip of the crowd too.
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So I think we can run
that video clip as well.
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So it was a
wonderful occasion there
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and there's a crowd there,
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and they were very
gracious of coming there.
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And I mean, every single night.
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They came from
Trinidad, of course Tobago,
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and from all over
the islands in the area,
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and that looks like you
there in the corner, Honey.
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But they were very, we
were very well received
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there in Tobago.
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And so the whole week there,
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I think we had
that last Sabbath,
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we started back,
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I had a baptism the
last Sabbath as well.
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So we're very
gracious that they were there
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and they gave us
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a very great
accommodations as well.
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So we're very grateful
for those there in Tobago.
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Now, I think the thing also
was very interesting, Curtis,
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and that is
that I've been trying
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to find out my roots.
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I come to find
out that my people,
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my peoples are
actually from the Blake family,
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are actually
from Trinidad, Tobago.
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That's right.
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And so I got a chance
to meet them over there.
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You met guy, yeah. That's right.
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Yeah, so that's some...
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Got some connections
there. It was just good.
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It was God send set up programs.
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Yes, wonderful, wonderful.
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Now one of the things
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that was so
unique there, Curtis,
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was that, you know,
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whenever we go to
a different place,
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we always want
like Trinidad, Tobago.
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I always want to
know ahead of time
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their super foods.
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Now a superfood is what really
is a food people grew up under.
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They're used to having it.
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And so while we were in
Tobago and Trinidad area,
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I want to know
what was their foods
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where they eat,
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and of course, by being
there and then eating the foods
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that were there available to us,
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it actually kind of
got my brain move in.
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Okay.
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So that I was
actually ready to say,
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let's get some
recipes developed for Tobago.
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And that's why we're
doing Tobago cuisine today.
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And they granted us
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with these
wonderful aprons here as well.
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And we were very
surprised for that.
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And I think I've learned
how to make some cane juice.
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Yes, you did.
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Yeah, I did that
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and bake some
bread out of the oven
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and that was interesting too.
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Yes, it was.
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Very
interesting, very interesting.
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It was wonderful,
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the people were just
absolutely fantastic.
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Very God centered.
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The audience was wonderful
and we're just thankful to God
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for the
opportunity to be able to go
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to Tobago area.
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That cooking class was a...
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It was jam packed, I mean,
standing in the room, all, yes.
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Cooking class. Oh, mercy, mercy.
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So we did one of
those cooking class,
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but that was something
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so we're going to
dedicate this program
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to those in
Tobago and Trinidad, T&T.
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T&T. Trinidad and Tobago, T&T.
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Our very first
recipe, believe it or not,
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before we even show
the ingredients to it,
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is that while we were there,
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we were
learning about the foods,
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the native foods of Tobago.
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And one of them was a thing
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that was actually called Farine,
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which actually is
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and I'm going to talk about that
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as we get ready to look
at the very first recipe
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for this one here
which is our Farine
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and we're using the
recipe that we developed
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while we were there in Tobago.
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You kind of changed
the name, got a name to it.
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I'll tell you why. Okay.
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First let's look
at that ingredients.
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All right. All right.
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It's called Farine A La Joy.
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Okay, Farine A La Joy.
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Now this is really...
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Where did the joy come in from?
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Well, joy is
actually Diamond's wife.
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And they have a recipe
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that they had
kind of put together
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and we began
tweaking some things up
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and we said,
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what are we going
to call this recipe?
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And we say it
Farine A La Joy. All right.
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So this is dedicated
to her and so we did that.
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And that's one
of the manger dishes
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there in Tobago.
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Yeah.
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It's actually
called a survival food,
00:07:03.28\00:07:04.62
because the fact
that cassava grows
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very readily there in that area.
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And believe it or not,
00:07:08.69\00:07:10.03
the cassava itself
is 98% carbohydrate.
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I mean Creator God
did something on that.
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Okay, that's a survival food.
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We talked about
carbohydrates are important,
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also to every part
of the body system.
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This is a beautiful recipe,
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because you see all
the gorgeous ingredients.
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Yes, we got be colorful.
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I'm gonna have to go
ahead and start chopping up the,
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just chop little bit
fine the pepper for me,
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the grated pepper and
also the onion for me.
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All right.
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And the thing I liked about this
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was when I was
looking at this cassava,
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it's actually a root
vegetable, it grows underground,
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it kind of looks
almost like the sweet potato.
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And then yet, when you
look at the cassava itself,
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once they actually bring it out,
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they wring out
the water from it.
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They then they actually
put it through a cheesecloth,
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and once they get
done with everything
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they sit out in the sun
for about three hours...
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Oh, three hours, huh?
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Via you get the cassava itself
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and that's the
cassava ground up.
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It looks just almost like,
00:08:04.88\00:08:06.21
it reminds me of something like
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Farina or Grits
that we see in the North
00:08:08.32\00:08:12.32
when we get ready to fix stuff,
a little bit more grainier,
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but this is so unique
00:08:14.76\00:08:16.42
because basically when
you're using the Farine,
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you're usually using
it with sugar and milk.
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And on this particular recipe,
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it is totally all vegan
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and is using all
veggies, all right.
00:08:25.87\00:08:27.94
So now this can be used
like a breakfast dish or...
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It can be a breakfast dish.
00:08:30.74\00:08:32.07
It can be a...
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We're going to do it right now
00:08:33.48\00:08:34.81
in a dish like
almost like a rice dish.
00:08:34.84\00:08:36.18
We want to fix it
00:08:36.21\00:08:37.55
because it's going to
go with something else
00:08:37.58\00:08:38.91
we're going to do later and...
00:08:38.95\00:08:40.28
Seemed to very versatile.
00:08:40.32\00:08:41.65
Cassava flour they have,
00:08:41.68\00:08:43.25
they make all kinds
of cookies and cakes,
00:08:43.28\00:08:45.32
they use it for everything.
00:08:45.35\00:08:46.69
That is amazing to me.
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To be honest with
you, I've seen cassava,
00:08:48.72\00:08:51.63
the whole cassava root
in America at the stores
00:08:51.66\00:08:55.00
and I've kind of
like, okay, okay,
00:08:55.03\00:08:58.10
and until I
went to the break it.
00:08:58.13\00:08:59.50
Oh, yeah, yeah, we
got... Okay, let's get that.
00:08:59.53\00:09:01.47
But we did find
it in Huntsville,
00:09:01.50\00:09:03.27
where we live in
Huntsville, Alabama.
00:09:03.30\00:09:04.64
We found it.
00:09:04.67\00:09:06.01
And so anyway,
00:09:06.04\00:09:07.38
this recipe once
again is very easy.
00:09:07.41\00:09:09.34
Everything is going to go in.
00:09:09.38\00:09:10.71
I already have the
Farine ready to go.
00:09:10.75\00:09:12.21
So what we're going to do,
00:09:12.25\00:09:13.58
I'm going to sit this
right here, Curtis, with you
00:09:13.62\00:09:14.95
because we don't
know when we can...
00:09:14.98\00:09:16.32
Now we work...
00:09:16.35\00:09:17.69
Now those who are interested,
00:09:17.72\00:09:19.05
where can a person
normally find this in the...
00:09:19.09\00:09:20.46
In your oriental
stores. All right.
00:09:20.49\00:09:22.92
In some of your
health food stores,
00:09:22.96\00:09:24.59
not quite
00:09:24.63\00:09:25.96
in your regular
supermarkets right now.
00:09:25.99\00:09:27.33
I've not seen them
there. So health food stores.
00:09:27.36\00:09:29.20
Or you might have to get online.
00:09:29.23\00:09:31.13
You said
oriental or... Oriental.
00:09:31.17\00:09:33.13
Okay. Okay, Indian.
00:09:33.17\00:09:34.50
Oh, Indian?
00:09:34.54\00:09:35.87
Oh, definitely,
you'll find it there as well.
00:09:35.90\00:09:37.37
And so, yeah, it's
there. It's available.
00:09:37.41\00:09:38.97
It's got a nutty flavor,
it doesn't, it has no fat,
00:09:39.01\00:09:43.18
no cholesterol, no wheat.
00:09:43.21\00:09:45.35
So it's actually good
for individuals who are on a,
00:09:45.38\00:09:48.42
have a high glycemic index
00:09:48.45\00:09:50.75
and someone
who's actually Celiacs,
00:09:50.79\00:09:53.12
they can actually
make this as well.
00:09:53.15\00:09:54.49
Right, right. Okay, no gluten.
00:09:54.52\00:09:56.46
So, so, so what
we're going to do
00:09:56.49\00:09:58.99
is we're going to
start putting together
00:09:59.03\00:10:00.36
because all we going
to do is begin to add...
00:10:00.40\00:10:01.73
Now you purchased
this already like this
00:10:01.76\00:10:03.30
as it is or what?
00:10:03.33\00:10:04.67
No.
00:10:04.70\00:10:06.03
What happened was
00:10:06.07\00:10:07.40
when we got
ready to leave Tobago,
00:10:07.44\00:10:09.27
they gave it to us.
00:10:09.30\00:10:10.64
Okay, I know if
you gonna say that now
00:10:10.67\00:10:12.27
'cause we took it with us so,
00:10:12.31\00:10:14.84
but they didn't say
anything, but now...
00:10:14.88\00:10:16.48
They said that was dry.
00:10:16.51\00:10:18.08
They didn't bother. Oh, was dry?
00:10:18.11\00:10:19.45
No, no, no. Well,
you put that out there.
00:10:19.48\00:10:21.82
Yeah, we're back home
now in the United States.
00:10:21.85\00:10:24.42
So we brought that.
00:10:24.45\00:10:25.79
But normally if
a person finds this
00:10:25.82\00:10:27.36
in their location,
00:10:27.39\00:10:29.32
can he find it just like this?
00:10:29.36\00:10:30.69
They'll find just
like this. Okay, yes.
00:10:30.73\00:10:32.06
Okay, it's coffering.
00:10:32.09\00:10:33.43
Okay, let's just start
dumping in the things there,
00:10:33.46\00:10:34.80
I'm going to put on,
00:10:34.83\00:10:36.16
just go ahead and
just put the onions in.
00:10:36.20\00:10:37.53
This is a real easy
recipe, the onions are going in.
00:10:37.57\00:10:39.57
Let me give you one each, baby.
00:10:39.60\00:10:41.10
Oh, okay.
00:10:41.14\00:10:42.60
Farine A La Joy. This is one.
00:10:42.64\00:10:44.67
A La Joy named after Joy, okay?
00:10:44.71\00:10:47.84
And I'm going to go head
on and put in the celery.
00:10:47.88\00:10:51.15
And you're putting
in the red peppers.
00:10:51.18\00:10:53.95
And we want to put
in the yellow peppers.
00:10:53.98\00:10:57.95
Look at that. I mean,
look how pretty it is.
00:10:57.99\00:10:59.32
All right.
00:10:59.35\00:11:00.69
We're going to put
in that one last pepper.
00:11:00.72\00:11:02.62
Get all the goodies.
00:11:02.66\00:11:03.99
All right,
00:11:04.03\00:11:05.36
and we're going
to put in a celery.
00:11:05.39\00:11:06.73
Here is celery.
00:11:06.76\00:11:08.10
This is the
scallion is going in.
00:11:08.13\00:11:09.46
It's very colorful.
00:11:09.50\00:11:11.13
Very, very colorful. All right.
00:11:11.17\00:11:12.80
And we're going to
put in believe it or not,
00:11:12.83\00:11:14.17
it uses
nutritional yeast flakes.
00:11:14.20\00:11:17.11
All right.
00:11:17.14\00:11:18.47
And also go
ahead and put that in.
00:11:18.51\00:11:20.31
And then we're going
to add in our garlic.
00:11:20.34\00:11:24.31
And then we're
going to add in...
00:11:24.35\00:11:26.55
Oh, sea salt or what?
00:11:26.58\00:11:27.98
This is a smoked paprika.
00:11:28.02\00:11:29.58
Oh, paprika. Okay.
00:11:29.62\00:11:30.95
Right.
00:11:30.99\00:11:32.32
Okay, and then
we're going to put
00:11:32.35\00:11:33.69
the salt in.
00:11:33.72\00:11:35.06
Yeah, yeah, yeah.
00:11:35.09\00:11:36.42
And we're going
to just stir it up.
00:11:36.46\00:11:37.79
We've got some
oil and water left.
00:11:37.83\00:11:39.16
We got the oil
and the water left.
00:11:39.19\00:11:40.53
And you're going to go ahead
00:11:40.56\00:11:41.90
and put that oil
in with the water.
00:11:41.93\00:11:43.26
And I have... Oh.
00:11:43.30\00:11:44.63
This is gonna switch.
00:11:44.67\00:11:46.30
Because you know,
water and oil don't mix.
00:11:46.33\00:11:48.10
Ha-ha.
00:11:48.14\00:11:49.94
This was absolutely fantastic
00:11:49.97\00:11:51.97
to really learn about this food.
00:11:52.01\00:11:53.78
I think when we
did the cooking class.
00:11:53.81\00:11:55.68
It was on that Sunday...
00:11:55.71\00:11:57.05
Diamond made this.
00:11:57.08\00:11:58.41
Diamond made that and Joy,
00:11:58.45\00:12:00.38
I think Diamond's
their niece Michelle.
00:12:00.42\00:12:03.79
Michelle is the one
that actually gave us
00:12:03.82\00:12:05.25
got the Farine for us.
00:12:05.29\00:12:06.65
Yes, sure did.
00:12:06.69\00:12:08.02
And so we did that
00:12:08.06\00:12:09.39
and I think the cooking
class was actually on YouTube.
00:12:09.42\00:12:12.99
It's on YouTube.
00:12:13.03\00:12:14.36
Yeah, all the
program we did is on YouTube.
00:12:14.40\00:12:15.86
The whole ASI week.
Yes, the whole week.
00:12:15.90\00:12:18.13
Yeah. Yeah.
00:12:18.17\00:12:19.50
It's all on YouTube. All right.
00:12:19.53\00:12:20.87
So now, it's so simple,
00:12:20.90\00:12:22.24
it's so easy, believe it or not.
00:12:22.27\00:12:23.77
Now, you're going to go
ahead slowly add that in,
00:12:23.81\00:12:25.44
like stir that around, Curtis.
00:12:25.47\00:12:27.18
Slowly. Okay.
00:12:27.21\00:12:29.58
Okay. Alrighty.
00:12:29.61\00:12:32.71
Okay.
00:12:32.75\00:12:34.08
You're doing a fine
job, Honey. Thank you.
00:12:34.12\00:12:35.92
You're welcome. All right.
00:12:35.95\00:12:37.29
So all we're doing is this.
00:12:37.32\00:12:38.69
I mean, you know,
00:12:38.72\00:12:40.06
this is her
recipe, Joy's recipe,
00:12:40.09\00:12:42.82
a little bit of
tweaking going on.
00:12:42.86\00:12:44.19
Little bit, just a
little bit tweaking.
00:12:44.23\00:12:45.56
Now it's just going to be
very interesting with this.
00:12:45.59\00:12:47.16
And I know
you're saying, say what?
00:12:47.20\00:12:49.60
Well, we're going to
actually put this in a dish.
00:12:49.63\00:12:51.87
And believe it or not,
00:12:51.90\00:12:53.57
the liquid is
going to that cassava
00:12:53.60\00:12:56.27
is going to grab a
hold of that liquid
00:12:56.30\00:12:57.67
and it's going to firm up.
00:12:57.71\00:12:59.54
And when you see at
the end of the program,
00:12:59.57\00:13:00.91
you are, it's gonna
blow your mind, okay.
00:13:00.94\00:13:02.74
So we're gonna go ahead
and pour it in, just like that.
00:13:02.78\00:13:06.25
So now this will
go into the oven?
00:13:06.28\00:13:08.22
No, it does
not. Oh, it does not.
00:13:08.25\00:13:09.58
No cooking, no
cooking, no cooking.
00:13:09.62\00:13:11.89
So you just let it sit?
00:13:11.92\00:13:13.25
It just sits. For...
00:13:13.29\00:13:14.76
About three
hours. Oh, three hours.
00:13:14.79\00:13:16.16
It'll solidify.
00:13:16.19\00:13:17.93
It will solidify
00:13:17.96\00:13:19.29
and at the end they
will see the finished product
00:13:19.33\00:13:21.06
of what happens
it will grab up all,
00:13:21.10\00:13:22.93
it will grab up all the liquid.
00:13:22.96\00:13:24.50
All right.
00:13:24.53\00:13:25.87
Is that amazing?
00:13:25.90\00:13:27.24
Well, let's serve this.
00:13:27.27\00:13:28.60
Survival food,
00:13:28.64\00:13:29.97
that's what it's
called over there.
00:13:30.01\00:13:31.34
Survival food.
00:13:31.37\00:13:32.71
And like I said,
00:13:32.74\00:13:34.08
most of the time it's made
up in a breakfast kind of item.
00:13:34.11\00:13:35.44
But we, Joy showed us
00:13:35.48\00:13:37.35
how to make it up in
an item that we can use
00:13:37.38\00:13:39.45
and accompany for like
a rice as a rice partner
00:13:39.48\00:13:42.52
to our very next recipe.
00:13:42.55\00:13:43.89
So you don't have
to turn on the oven?
00:13:43.92\00:13:45.32
No oven.
00:13:45.35\00:13:46.69
No electricity? No electricity.
00:13:46.72\00:13:48.06
Okay. All right.
00:13:48.09\00:13:49.52
Fast, easy to do.
00:13:49.56\00:13:50.89
We'll see it later
on, okay. All right.
00:13:50.93\00:13:52.26
All right.
00:13:52.29\00:13:53.63
Now we're going
to go to our next one
00:13:53.66\00:13:55.00
because this kind of
goes along with this Farine.
00:13:55.03\00:13:57.30
All right?
00:13:57.33\00:13:58.67
And that's going
to be our bean dish.
00:13:58.70\00:14:00.04
Oh, okay.
00:14:00.07\00:14:01.40
Let's look at the
recipe on this one as well.
00:14:01.44\00:14:03.91
All right, spicy
stewed kidney beans.
00:14:03.94\00:14:07.51
Okay, welcome
back. This is a good one.
00:14:44.68\00:14:46.41
This is a very good one
00:14:46.45\00:14:47.78
and it goes with
that Farine A La Joy.
00:14:47.82\00:14:49.82
A La Joy.
00:14:49.85\00:14:51.45
The seasonings and
the colorings of a food
00:14:51.49\00:14:53.99
is just so beautiful there.
00:14:54.02\00:14:55.72
And so this is
another combination
00:14:55.76\00:14:57.39
that I kind of worked up.
00:14:57.43\00:14:59.39
Just listening to
the spices you see,
00:14:59.43\00:15:01.06
you see I have
thyme and smoked paprika,
00:15:01.10\00:15:03.47
and cayenne pepper.
00:15:03.50\00:15:04.83
What's smoked paprika
that may not be familiar
00:15:04.87\00:15:07.70
with some people?
00:15:07.74\00:15:09.07
Smoked paprika is in the stores,
00:15:09.10\00:15:10.44
it's just that
people might not be used to,
00:15:10.47\00:15:11.81
they're used to regular paprika.
00:15:11.84\00:15:15.11
But this one is smoked.
00:15:15.14\00:15:16.48
The smoked has
like a smoked flavor.
00:15:16.51\00:15:17.85
Absolutely. Okay.
00:15:17.88\00:15:19.21
So what I'm going to do
is I'm going to go ahead
00:15:19.25\00:15:20.58
and turn on my stove
00:15:20.62\00:15:21.95
so that I can go
here and get ready
00:15:21.98\00:15:23.32
because the first part of this
00:15:23.35\00:15:24.82
is actually
getting the sauteing going.
00:15:24.85\00:15:27.56
All right. Okay.
00:15:27.59\00:15:28.92
And I'm going to go
ahead and throw some oil in.
00:15:28.96\00:15:30.33
So we got the oil over there.
00:15:30.36\00:15:32.46
Got oil in there and
get started with olive oil.
00:15:32.49\00:15:35.73
We're getting going here...
00:15:35.76\00:15:37.23
Which one of the recipe we did
00:15:37.27\00:15:38.67
at the cooking
class there in Tobago?
00:15:38.70\00:15:40.07
Did we do this?
00:15:40.10\00:15:41.44
No, no, no, we did the Farine.
00:15:41.47\00:15:43.47
I know we did the
Farine, we didn't do this one?
00:15:43.51\00:15:45.51
No, I did my
garbanzo patties there.
00:15:45.54\00:15:47.74
We did the dessert,
we'll tell about it later.
00:15:47.78\00:15:49.88
Oh, yeah, okay.
Hold off on the dessert.
00:15:49.91\00:15:52.31
You know, we've to do
dessert. Yes, definitely.
00:15:52.35\00:15:54.02
So what we're doing right now
00:15:54.05\00:15:55.62
is I'm just going to go head
on and start getting this ready
00:15:55.65\00:15:57.99
because the first part
of it is actually adding in
00:15:58.02\00:16:02.36
the bell peppers and the onions.
00:16:02.39\00:16:07.73
This is real good,
seasoned bean dish.
00:16:07.76\00:16:13.00
It's got the garlic.
00:16:13.03\00:16:15.87
Get my little spatula there.
00:16:15.90\00:16:17.57
Garlic wants to
take his time coming out.
00:16:17.61\00:16:20.48
Okay. Garlic in there.
00:16:20.51\00:16:22.28
Now what you can
do for me, Honey,
00:16:22.31\00:16:23.71
is you can go
head on and get that,
00:16:23.75\00:16:26.75
the tomatoes will go in
here, it's two cups of tomatoes,
00:16:26.78\00:16:29.38
you start cutting
up, very dice it up.
00:16:29.42\00:16:31.92
We get these going.
00:16:31.95\00:16:33.99
And it also has
in it, that parsley,
00:16:34.02\00:16:36.83
I'm going to put
that in a hot second,
00:16:36.86\00:16:38.19
but we're going to saute that
00:16:38.23\00:16:39.79
until it gets kind
of translucent in color
00:16:39.83\00:16:43.03
and this is another easy dish.
00:16:43.06\00:16:44.47
If you notice that on the recipe
00:16:44.50\00:16:45.83
I said that we were
going to do the dry beans
00:16:45.87\00:16:49.67
which is 16-ounce bag
of dry beans, one pound
00:16:49.70\00:16:52.01
and we got the six
to eight cups of water,
00:16:52.04\00:16:54.34
we're going to
actually take those beans
00:16:54.38\00:16:56.68
and put them in a slow cooker
00:16:56.71\00:16:58.85
and cook them in a slow cooker
00:16:58.88\00:17:00.22
with the six to
eight cups of water.
00:17:00.25\00:17:02.25
If you don't have a
slow cooker, crock-pot,
00:17:02.28\00:17:05.75
then of course you can always do
00:17:05.79\00:17:07.12
the canned beans.
00:17:07.16\00:17:08.49
If you do the canned red beans
00:17:08.52\00:17:09.86
and what you want
to do is make sure
00:17:09.89\00:17:11.23
you rinse the
water off of it as well.
00:17:11.26\00:17:12.59
All right.
00:17:12.63\00:17:13.96
So that's what we are doing
00:17:14.00\00:17:15.33
as far as those beans
are already ready to cook
00:17:15.36\00:17:16.70
because you know we're on 3ABN
00:17:16.73\00:17:18.07
and we don't have all that time
to cook the beans from scratch.
00:17:18.10\00:17:20.14
So they're
already ready to go. Okay.
00:17:20.17\00:17:22.00
Now, if you will,
00:17:22.04\00:17:23.37
we're going to go head
on and add to this sauteing.
00:17:23.41\00:17:27.14
I'm going to go
ahead and add in.
00:17:27.18\00:17:31.68
We have our
carrots already grated.
00:17:31.71\00:17:33.05
Carrots are grated.
00:17:33.08\00:17:34.42
We have our celery
already ready to go.
00:17:34.45\00:17:36.38
We have our
tomatoes ready to go.
00:17:36.42\00:17:37.75
And then, of course,
all these are going to be
00:17:37.79\00:17:39.12
our end products as well.
00:17:39.15\00:17:40.56
They use a lot of
spices over there too.
00:17:40.59\00:17:41.92
Lots of spices. So
this is a spicy recipe.
00:17:41.96\00:17:46.06
That's why it's called spicy.
00:17:46.09\00:17:47.50
Also it has cayenne in it.
00:17:47.53\00:17:50.47
Wants a little
kick. A little kick.
00:17:50.50\00:17:51.97
Just a little
kick, not too much.
00:17:52.00\00:17:53.34
Just a little.
You can omit the...
00:17:53.37\00:17:55.90
You can omit if you like, okay,
00:17:55.94\00:17:57.97
but I say you want
00:17:58.01\00:17:59.34
the authentic
Tobago & Trinidad food
00:17:59.37\00:18:01.18
and you might want to put in.
00:18:01.21\00:18:02.54
Yeah, put the cayenne in there.
Put a little bit on in there.
00:18:02.58\00:18:04.28
Just go on... I
call it a different name.
00:18:04.31\00:18:06.01
Okay, I'm going to go ahead
and add the parsley in now.
00:18:06.05\00:18:08.88
All right, and
we're going to go ahead
00:18:08.92\00:18:10.49
and put in the celery.
00:18:10.52\00:18:12.99
Just go ahead and use this.
00:18:13.02\00:18:15.79
And you're going to go
ahead and give me those carrots.
00:18:15.82\00:18:17.73
These take a little bit longer.
00:18:17.76\00:18:19.09
Okay. All right.
00:18:19.13\00:18:20.76
The carrots are going in.
00:18:20.80\00:18:24.43
Oh, it's gonna smell good.
00:18:24.47\00:18:25.80
Oh, yeah. Oh, yeah.
00:18:25.83\00:18:27.17
Oh, yeah.. So the...
00:18:27.20\00:18:28.80
Now all that's going
to go inside the beans?
00:18:28.84\00:18:30.91
All the beans are
going to go inside of this.
00:18:30.94\00:18:32.77
Oh, beans are
going in there. Okay.
00:18:32.81\00:18:35.54
The spicy as a stew bean
00:18:35.58\00:18:38.08
because it has a
lot of vegetables in it.
00:18:38.11\00:18:39.95
And you know, we
talk a lot in our program
00:18:39.98\00:18:41.38
about getting in
00:18:41.42\00:18:42.75
those plant-based
vegetables in that diet.
00:18:42.78\00:18:45.35
Okay.
00:18:45.39\00:18:46.72
Now, so spices
always going to be last?
00:18:46.76\00:18:48.79
The spices will
always be last. Okay.
00:18:48.82\00:18:50.43
We put them in
last because remember,
00:18:50.46\00:18:51.79
we talked about that
00:18:51.83\00:18:53.16
before on our
program Abundant Living,
00:18:53.19\00:18:54.53
that you want to make
sure that the spices go in last
00:18:54.56\00:18:56.50
so they can keep that
flavor going, all right?
00:18:56.53\00:18:58.50
Oh, yeah, look at that.
00:18:58.53\00:18:59.87
Look at that. Look
at that. Look at that.
00:18:59.90\00:19:01.24
I know somebody said to me
00:19:01.27\00:19:02.60
one time he
called us up on a phone,
00:19:02.64\00:19:03.97
he said, "I wish I had..."
00:19:04.01\00:19:05.44
Smellivision.
Smellivision, smellivision.
00:19:05.47\00:19:07.81
Okay, uh, huh.
00:19:07.84\00:19:09.88
So we're going to go
ahead and put in tomatoes.
00:19:09.91\00:19:12.68
Mm-hmm.
00:19:12.71\00:19:14.58
Look how colorful that is that.
00:19:14.62\00:19:16.42
Is that pretty? Yes, it is.
00:19:16.45\00:19:18.75
All right.
00:19:18.79\00:19:20.12
And because of the fact
it's going to actually simmer
00:19:20.16\00:19:21.96
for a little bit.
00:19:21.99\00:19:23.32
You can, you don't have to wait
00:19:23.36\00:19:25.49
until everything
gets completely done.
00:19:25.53\00:19:27.60
Make sure those onions
are translucent in color.
00:19:27.63\00:19:30.47
And now what we're going to do
00:19:30.50\00:19:31.83
is we're going to go head
on and I'm have you, Curtis,
00:19:31.87\00:19:33.20
slowly add in the beans for me.
00:19:33.23\00:19:36.87
Okay? Okay, so...
00:19:36.91\00:19:39.07
You might have a spoon out.
00:19:39.11\00:19:40.84
Okay. This is
going to be slowly?
00:19:40.88\00:19:42.28
Yes, please.
00:19:42.31\00:19:45.65
Wow.
00:19:45.68\00:19:47.02
I guess you want
to get them there,
00:19:47.05\00:19:48.38
I'm just holding it.
00:19:48.42\00:19:49.75
Look at that. Look
at that. Look at that.
00:19:49.78\00:19:51.25
Yeah, yeah.
00:19:51.29\00:19:52.79
All right. All right.
00:19:52.82\00:19:55.16
All right. Very, very colorful.
00:19:55.19\00:19:57.83
As we said before,
00:19:57.86\00:19:59.29
the one of the things
that it was so beautiful there
00:19:59.33\00:20:00.80
was that all the
different spices,
00:20:00.83\00:20:02.56
all the different
colorings and using a lot,
00:20:02.60\00:20:05.63
look at those,
look at those beans.
00:20:05.67\00:20:07.00
Yes, this is very colorful dish.
00:20:07.04\00:20:08.37
Isn't that pretty? Yes.
00:20:08.40\00:20:09.80
And so with that,
00:20:09.84\00:20:11.51
because of the
fact that we have,
00:20:11.54\00:20:13.17
we always tease and
say our 3ABN Kitchen
00:20:13.21\00:20:16.01
where everything
gets done real quick.
00:20:16.04\00:20:17.95
We're going to go
ahead and add our spices now.
00:20:17.98\00:20:19.31
Okay.
00:20:19.35\00:20:20.68
So we're going to throw
in the thyme first, thyme.
00:20:20.72\00:20:22.38
Oh, okay.
00:20:22.42\00:20:23.75
Got to sprinkle in. Sprinkle.
00:20:23.79\00:20:25.29
Okay, and then
we're going to sprinkle
00:20:25.32\00:20:26.99
on this smoked paprika.
00:20:27.02\00:20:28.36
Okay.
00:20:28.39\00:20:30.06
It's similar to the
cayenne, it was color at work.
00:20:30.09\00:20:32.46
Ah, so little bit
darker. A little bit darker.
00:20:32.49\00:20:34.53
Than the
cayenne... This is the kick...
00:20:34.56\00:20:37.23
The is the one
that kicks it. Hold up.
00:20:37.27\00:20:38.70
There's a little
bit left in here.
00:20:38.73\00:20:40.07
Let's get that out. Oh, yeah.
00:20:40.10\00:20:41.44
I get all of that.
Let me hold it, Baby.
00:20:41.47\00:20:44.94
A little bit extra
give you an extra kick.
00:20:44.97\00:20:48.54
And then last one
is going to be on salt.
00:20:48.58\00:20:50.25
You can tell the extra kick.
00:20:50.28\00:20:52.25
Extra kick, there's
extra kick in the salt.
00:20:52.28\00:20:53.92
There you go. All right.
00:20:53.95\00:20:55.28
Now this is... So now...
00:20:55.32\00:20:56.65
Go ahead.
00:20:56.69\00:20:58.02
This recipe as it
sits, it sits for about,
00:20:58.05\00:20:59.49
cooks for about, sorry,
00:20:59.52\00:21:00.86
on low with a lid on top of
it for about 30 minutes, okay?
00:21:00.89\00:21:05.36
Depending on what
you're using as your equipment,
00:21:05.39\00:21:07.60
you can maybe go 15
but believe it or not,
00:21:07.63\00:21:10.07
the beans are already
done, everything else is done.
00:21:10.10\00:21:12.47
And is that pretty or what? Yes.
00:21:12.50\00:21:14.37
It's a gorgeous dish.
00:21:14.40\00:21:15.77
You're pretty,
you're gorgeous. Thank you.
00:21:15.80\00:21:17.54
You're welcome.
00:21:17.57\00:21:18.91
All right, we
gonna put the lid on.
00:21:18.94\00:21:20.28
Okay, use cover,
cap and roll on that.
00:21:20.31\00:21:22.41
All right.
00:21:22.44\00:21:23.78
So that's what 20
minutes you say or so?
00:21:23.81\00:21:26.21
Yes. Anywhere about.
00:21:26.25\00:21:27.98
Okay, let's,
let's say 20 minutes,
00:21:28.02\00:21:29.42
let it cook for 20 minutes.
00:21:29.45\00:21:30.79
Okay.
00:21:30.82\00:21:32.15
The one thing we
always talk about people
00:21:32.19\00:21:33.52
asks us
questions about the beans.
00:21:33.56\00:21:34.89
You know, beans, Paula,
00:21:34.92\00:21:36.26
but beans actually
cause a problem with me
00:21:36.29\00:21:37.63
having flatulence, you know,
00:21:37.66\00:21:39.33
so I always say
there's certain ways
00:21:39.36\00:21:40.70
you can actually do the beans.
00:21:40.73\00:21:42.06
We have time to talk about that?
00:21:42.10\00:21:43.43
Yeah, go ahead.
00:21:43.47\00:21:44.80
Let's go with
the flatulence first.
00:21:44.83\00:21:46.17
What is flatulence?
What is flatulence, Honey?
00:21:46.20\00:21:47.97
They know what flatulence is .
00:21:48.00\00:21:49.34
They do? Uh-huh.
00:21:49.37\00:21:50.71
I wouldn't know
if everybody knows.
00:21:50.74\00:21:52.07
Okay, they look that up. Okay.
00:21:52.11\00:21:53.88
Okay, just look it up.
00:21:53.91\00:21:55.24
You go flatulence.
00:21:55.28\00:21:56.61
You know, when you eat beans
you know what happens and...
00:21:56.64\00:21:59.71
You become musical.
Musical, I like that.
00:21:59.75\00:22:01.98
I like that, okay.
Musical, yes, I heard that.
00:22:02.02\00:22:03.35
Okay, so with that in mind,
00:22:03.39\00:22:05.85
the way to get
rid of that flatulence
00:22:05.89\00:22:07.56
and not have a problem
with that is to go head on
00:22:07.59\00:22:09.66
and wash your beans,
get rid of all the debris,
00:22:09.69\00:22:12.49
put it into some cold water,
00:22:12.53\00:22:14.73
put it into a plastic container,
00:22:14.76\00:22:16.63
seal it, put it in the
freezer and let it freeze
00:22:16.67\00:22:19.20
for at least 24
hours, all right?
00:22:19.23\00:22:22.30
When it does that
00:22:22.34\00:22:23.67
there's a sugar in the
beans called a ribose sugar.
00:22:23.71\00:22:25.87
It's a very complicated
sugar that Creator God has made.
00:22:25.91\00:22:28.81
And that's what
actually causes the issue
00:22:28.84\00:22:30.78
as the food is
moving down the mouth
00:22:30.81\00:22:32.25
into the esophagus
into the small intestines.
00:22:32.28\00:22:34.42
And when it goes down that way,
00:22:34.45\00:22:35.78
once it gets to
the small intestines,
00:22:35.82\00:22:37.15
the large stomach
and large intestines.
00:22:37.19\00:22:38.95
That's when you
have the flatulence.
00:22:38.99\00:22:40.32
All right.
00:22:40.36\00:22:41.69
But when you
freeze the beans first,
00:22:41.72\00:22:43.26
and then bring them out.
00:22:43.29\00:22:44.63
You got your hot water
on the stove, four or six,
00:22:44.66\00:22:48.00
four or six ounce
of salt, big, big pot.
00:22:48.03\00:22:50.53
All right.
00:22:50.57\00:22:51.90
You got that going on
with the hot water in it.
00:22:51.93\00:22:53.47
And you can just take
those beans with that ice
00:22:53.50\00:22:56.44
and you're going to
slip them into the hot water.
00:22:56.47\00:22:59.01
Oh yeah. Oh, yeah. Oh, yeah.
00:22:59.04\00:23:00.54
So how, do you
think I'll be smart as you
00:23:00.58\00:23:02.81
as far as
knowing all these things
00:23:02.84\00:23:04.25
about how to cook food?
00:23:04.28\00:23:05.61
I mean, that was just
excellent the way you did that.
00:23:05.65\00:23:07.62
It's trial and error at work.
00:23:07.65\00:23:08.98
Okay, but I wasn't
finished. Oh, okay.
00:23:09.02\00:23:11.09
I need to stop talking.
00:23:11.12\00:23:12.49
Okay, go ahead and finish it.
00:23:12.52\00:23:14.89
I hope you didn't
lose your thought.
00:23:14.92\00:23:16.49
I might have, I
might have, I might have.
00:23:16.52\00:23:18.39
Okay, okay.
00:23:18.43\00:23:20.26
Where was I?
00:23:20.30\00:23:21.63
Okay,
00:23:21.66\00:23:23.00
so then you're going
to cook them that way.
00:23:23.03\00:23:24.37
All right.
00:23:24.40\00:23:25.73
Now, another way
00:23:25.77\00:23:27.10
to do not worry about flatulence
00:23:27.14\00:23:28.47
is we talked already about
00:23:28.50\00:23:29.84
putting those beans
00:23:29.87\00:23:31.21
in a slow cooker or crock-pot...
00:23:31.24\00:23:32.57
I purchased for you.
00:23:32.61\00:23:33.94
So it cooks for about
six to eight hours on high.
00:23:33.98\00:23:37.18
You have a story
about a crock-pot.
00:23:37.21\00:23:38.58
You put the crock-pot
before you went to work
00:23:38.61\00:23:40.45
and got home and...
00:23:40.48\00:23:42.22
I think that
was the bread maker.
00:23:42.25\00:23:44.12
Oh, bread maker,
00:23:44.15\00:23:45.49
'cause you didn't
plug it in or something.
00:23:45.52\00:23:47.82
You thought you have
food when you came home
00:23:47.86\00:23:49.26
but it wasn't plugged in.
00:23:49.29\00:23:51.26
Was that a different story?
00:23:51.29\00:23:52.76
Oh, that was the crock-pot.
00:23:52.79\00:23:54.16
I know it was
the crock-pot, yeah.
00:23:54.20\00:23:56.87
So make sure to
plug it in, folks.
00:23:56.90\00:23:58.40
No, no.
00:23:58.43\00:23:59.77
I plugged it in but
the electricity went off
00:23:59.80\00:24:01.14
in a neighborhood
for about an hour.
00:24:01.17\00:24:02.50
Oh, so it wasn't your fault? No.
00:24:02.54\00:24:04.17
Okay, it was another.
00:24:04.21\00:24:05.54
But I was so hungry that night.
00:24:05.57\00:24:06.91
I mean that was not happy.
00:24:06.94\00:24:08.28
Make sure you plug it in,
00:24:08.31\00:24:09.64
make sure electricity is
not going to be turned off.
00:24:09.68\00:24:11.01
Okay, so moving on...
00:24:11.05\00:24:12.38
So that's what 20 minutes or so,
00:24:12.41\00:24:13.85
it's ready to go.
00:24:13.88\00:24:15.22
About 20 minutes, so
it's gonna actually cook low
00:24:15.25\00:24:16.58
and it's going to be ready
00:24:16.62\00:24:17.95
because we're going
to go to the next recipe.
00:24:17.99\00:24:20.26
Oh, okay.
00:24:20.29\00:24:21.62
Next recipe, of
course, you know,
00:24:21.66\00:24:22.99
we got to keep this thing.
00:24:23.02\00:24:24.36
Tobago cuisine.
00:24:24.39\00:24:25.73
We are now going to
a mock chicken dish.
00:24:25.76\00:24:27.63
Let's look at the
recipe. Mock chicken.
00:24:27.66\00:24:29.00
Okay, let's do it.
00:24:29.03\00:24:30.37
Okay.
00:25:12.27\00:25:13.61
Now I really...
00:25:13.64\00:25:14.98
So you have a good
recipe on this one.
00:25:15.01\00:25:16.34
We talk in. Now
we talk about spices.
00:25:16.38\00:25:17.71
Okay.
00:25:17.75\00:25:19.08
Lots of spices are in the foods,
00:25:19.11\00:25:20.45
all kinds of spices in the foods
00:25:20.48\00:25:21.82
and so this one is really unique
00:25:21.85\00:25:23.72
because we're not
only not doing chicken,
00:25:23.75\00:25:26.62
we're doing a mock chicken.
00:25:26.65\00:25:28.36
So check this
out. This is a chicken.
00:25:28.39\00:25:31.89
It's not, it's not a chicken.
00:25:31.93\00:25:33.40
This is... Mock, the word mock.
00:25:33.43\00:25:34.93
Yeah, mock.
00:25:34.96\00:25:36.30
They have a lot
of now frozen food.
00:25:36.33\00:25:38.57
Vegetarian, they got chicken,
they got beef, they got turkey,
00:25:38.60\00:25:42.57
they got all of it.
00:25:42.60\00:25:43.94
People can find this
in their frozen section.
00:25:43.97\00:25:45.47
Frozen food section in
your major supermarkets now.
00:25:45.51\00:25:48.34
Right, major
grocery stores, yes.
00:25:48.38\00:25:49.71
All right, you
have full sections.
00:25:49.74\00:25:51.11
And so this actually
came in strips in a bag
00:25:51.15\00:25:54.15
and what I did was, I
just cut it up in pieces.
00:25:54.18\00:25:55.98
It comes frozen.
00:25:56.02\00:25:57.39
Now, so it's already
seasoned or do you have to do?
00:25:57.42\00:25:58.99
No, no, no, no.
00:25:59.02\00:26:00.36
It actually comes out in
nothing but chicken strips.
00:26:00.39\00:26:01.99
Okay. All right.
00:26:02.02\00:26:03.36
So what I did was,
00:26:03.39\00:26:04.73
I added the curry and
cumin all those flavors to it
00:26:04.76\00:26:08.66
in the package
itself at that board
00:26:08.70\00:26:10.07
and put it into a bowl.
00:26:10.10\00:26:11.93
And that's what making
that combination up, okay?
00:26:11.97\00:26:14.14
So I sit it in there
00:26:14.17\00:26:15.60
so they can
start getting itself,
00:26:15.64\00:26:17.37
so can marinate
00:26:17.41\00:26:18.74
to get this all get
together, all right.
00:26:18.77\00:26:20.31
And so that's really
what we're going to be using
00:26:20.34\00:26:22.71
as a mock chicken,
all right, in this recipe.
00:26:22.74\00:26:25.31
Now I want you to go
ahead and get the onions ready
00:26:25.35\00:26:26.98
because we're getting
ready to start this one up.
00:26:27.02\00:26:28.92
And once again, we've
already got the fire on.
00:26:28.95\00:26:31.49
So I'm going to go ahead
and put my olive oil in my pan.
00:26:31.52\00:26:34.62
And along with that,
we're going to go ahead
00:26:37.63\00:26:38.96
and add in the
onions to that as well.
00:26:38.99\00:26:41.30
And let me go head on
00:26:41.33\00:26:42.66
and get this kind of started up.
00:26:42.70\00:26:46.27
All right.
00:26:46.30\00:26:48.30
And we're going to
put the chicken in last.
00:26:48.34\00:26:50.47
Because it is, it
is, it is a mock chicken
00:26:50.51\00:26:53.51
so that means it
is already pre-cooked.
00:26:53.54\00:26:55.84
All right.
00:26:55.88\00:26:57.21
So gonna give you those onions
when you get ready for that.
00:26:57.25\00:26:59.88
And we'll put the
onions in and get that started.
00:26:59.91\00:27:01.52
So, we don't have
to worry about this
00:27:01.55\00:27:02.98
not being free range.
00:27:03.02\00:27:04.35
No free range.
00:27:04.39\00:27:05.72
No, no, no. No salmonella.
00:27:05.75\00:27:08.26
No e-coli. No, no.
00:27:08.29\00:27:10.26
None of that.
Not in this chicken.
00:27:10.29\00:27:11.79
Not in this
chicken. Because it's mocked.
00:27:11.83\00:27:13.86
Okay, here we go. All right.
00:27:13.90\00:27:15.23
Go ahead and put
them away. All right.
00:27:15.26\00:27:18.13
All right. Need all of it.
00:27:18.17\00:27:19.67
Here we go.
00:27:19.70\00:27:21.74
Help the brother out.
00:27:21.77\00:27:24.44
Here we go. Okay.
00:27:24.47\00:27:25.81
Okay. All right.
00:27:25.84\00:27:27.18
So we got that going
00:27:27.21\00:27:28.54
and we once again
00:27:28.58\00:27:29.91
want the onions to
become translucent.
00:27:29.94\00:27:31.28
And on top of that,
00:27:31.31\00:27:33.01
we are going to be
adding in the garlic
00:27:33.05\00:27:35.15
and you're going
to go head on for me
00:27:35.18\00:27:36.52
because this is
going to be a dressing,
00:27:36.55\00:27:38.49
a liquid is going to go
in this particular recipe.
00:27:38.52\00:27:41.19
So you're going to add
the cornstarch with no water,
00:27:41.22\00:27:44.26
and then you're
going to also add
00:27:44.29\00:27:45.63
the chicken style
seasoning to that as well.
00:27:45.66\00:27:47.43
All right.
00:27:47.46\00:27:49.20
Now whisk this?
00:27:49.23\00:27:51.50
You gonna whisk
it, whisk it, whisk it.
00:27:51.53\00:27:55.87
All right.
00:27:55.90\00:27:57.24
And you're going to hold
on to that for a hot second.
00:27:57.27\00:27:59.64
Ah, look at that.
00:27:59.67\00:28:01.38
All right, I'm going to go ahead
00:28:01.41\00:28:02.74
and add in a garlic.
00:28:02.78\00:28:04.11
Remember we
don't put the garlic in
00:28:04.15\00:28:05.48
or keep this down low
00:28:05.51\00:28:06.98
so that the garlic doesn't burn,
00:28:07.02\00:28:08.35
but if garlic burns
00:28:08.38\00:28:09.72
it will mess up
the entire recipe.
00:28:09.75\00:28:11.09
Oh, yes, it will.
00:28:11.12\00:28:12.45
We'll start from
scratch. Yeah, yeah.
00:28:12.49\00:28:14.49
We got the
garlic going. All right.
00:28:14.52\00:28:17.03
Now, and this recipe now
00:28:17.06\00:28:18.73
we're going to go
head on and put in,
00:28:18.76\00:28:20.53
believe it or not,
00:28:20.56\00:28:21.90
we're going to go
ahead and put in the chicken.
00:28:21.93\00:28:23.26
The chicken.
00:28:23.30\00:28:24.63
So go ahead and
get the chicken in,
00:28:24.67\00:28:26.00
it's already got
00:28:26.03\00:28:27.37
all the seasoning in it as well.
00:28:27.40\00:28:28.74
I'll get this out so
I can get all that in.
00:28:28.77\00:28:32.24
Mm-hmm.
00:28:32.27\00:28:33.64
This is when it
really starts smelling good.
00:28:33.68\00:28:35.38
It starts smelling good.
Oh, yeah, I can smell that.
00:28:35.41\00:28:38.38
Smell that, smell that.
00:28:38.41\00:28:39.75
Yes, definitely.
00:28:39.78\00:28:41.12
Yeah, yeah.
00:28:41.15\00:28:42.48
Curry. Curry.
00:28:42.52\00:28:44.02
Okay.
00:28:44.05\00:28:45.39
It was amazing,
00:28:45.42\00:28:46.76
watching and looking
at when we went to go eat,
00:28:46.79\00:28:49.09
matter of fact we ate
00:28:49.12\00:28:50.49
while we were there
at Diamond's restaurant.
00:28:50.53\00:28:52.59
He has a...
00:28:52.63\00:28:53.96
What is it called,
Mr. Dees? Mr. Dees.
00:28:54.00\00:28:56.06
Yeah, I think Mr.
Dees at the mall there
00:28:56.10\00:28:58.87
near the harbor.
00:28:58.90\00:29:00.94
Yeah. And very popular.
00:29:00.97\00:29:02.50
I mean people coming
in this packed place.
00:29:02.54\00:29:05.44
Amazing, every day
we went to get our,
00:29:05.47\00:29:07.08
they bought our food to us
or we went to get our food.
00:29:07.11\00:29:09.71
And these are the kinds of foods
00:29:09.74\00:29:11.08
that really blew my mind
00:29:11.11\00:29:12.45
because like the Farine
and also the regular beans,
00:29:12.48\00:29:14.88
it's just regular beans,
00:29:14.92\00:29:16.25
not even had all the carrots
00:29:16.28\00:29:17.62
and celery and everything to it,
00:29:17.65\00:29:18.99
which turned into like a stew.
00:29:19.02\00:29:20.36
And then once again the chicken,
00:29:20.39\00:29:21.72
it had the curry, it had cumin
00:29:21.76\00:29:23.12
and it had all
those spices in it.
00:29:23.16\00:29:24.89
And their food is
very, very seasoned.
00:29:24.93\00:29:27.40
I mean knockdown
drag out, they're good.
00:29:27.43\00:29:30.13
Now, now the word
knockdown, drag out means good,
00:29:30.17\00:29:33.64
for those who
don't know terminology.
00:29:33.67\00:29:36.30
That means delicious.
00:29:36.34\00:29:38.07
Knock down drag
out. Yeah, yeah, yeah.
00:29:38.11\00:29:39.97
Okay.
00:29:40.01\00:29:41.34
Now we're going to go
ahead and add in our parsley.
00:29:41.38\00:29:44.81
Remember a lot of
seasoning goes in.
00:29:44.85\00:29:46.41
Oh, man. Oh, man.
00:29:46.45\00:29:47.78
Let me just go
ahead and fan it out.
00:29:47.82\00:29:49.15
God knows if
somebody's saying...
00:29:49.18\00:29:50.52
Camera 2, camera 3 and camera 4.
00:29:50.55\00:29:54.42
They are having
a hard time, Baby.
00:29:54.46\00:29:55.79
They're having a hard time.
00:29:55.82\00:29:57.16
That's all good. Yeah.
00:29:57.19\00:29:58.53
It was supposed to
be like that, you know.
00:29:58.56\00:29:59.89
After the show,
we may feed them.
00:29:59.93\00:30:01.26
We may. If they act well.
00:30:01.30\00:30:02.63
They will. They might.
00:30:02.66\00:30:04.00
They're going to be.
00:30:04.03\00:30:05.37
No, it's not
confirmed yet. All right. Okay.
00:30:05.40\00:30:06.74
I'm going to go head on
and add in now the salt.
00:30:06.77\00:30:09.70
Okay.
00:30:09.74\00:30:11.21
Oh, that smell
good and so pretty.
00:30:11.24\00:30:13.41
All right now
we're going to go head on
00:30:13.44\00:30:15.01
and start adding in now,
00:30:15.04\00:30:16.44
you actually stir
it up a little bit
00:30:16.48\00:30:17.81
'cause it's already
settled in the bottom.
00:30:17.85\00:30:19.18
Oh, it's already settled, yeah.
00:30:19.21\00:30:20.55
Add the broth in now
before we add into the veggies.
00:30:20.58\00:30:25.72
Okay, I'm going to
change my spoon out.
00:30:25.75\00:30:27.16
Okay, I'm ready now.
00:30:27.19\00:30:28.52
All right, you can slowly
put that in there for me, Babe.
00:30:28.56\00:30:32.79
Slowly pour it
in there. All right.
00:30:32.83\00:30:35.00
This is going to
give us the thickening
00:30:35.03\00:30:36.36
that we need to have
00:30:36.40\00:30:37.73
because we've got the cornstarch
00:30:37.77\00:30:39.10
going on as well.
00:30:39.13\00:30:40.47
All right. Oh, boy.
00:30:40.50\00:30:41.84
And it starts to thicken.
00:30:41.87\00:30:43.20
Here, just use this.
00:30:43.24\00:30:44.57
You go ahead and
stir it in. Yeah.
00:30:44.61\00:30:45.94
All right.
00:30:45.97\00:30:47.31
So we got that
going in. Settled in.
00:30:47.34\00:30:48.68
Yeah.
00:30:48.71\00:30:50.05
Okay, there you go.
So it's gonna thicken up.
00:30:50.08\00:30:52.95
Oh, it's going to thicken up.
00:30:52.98\00:30:54.48
Actually I did. Okay.
00:30:54.52\00:30:57.15
It's going to thicken up
00:30:57.19\00:30:58.52
and now we're going to
go ahead also and add in...
00:30:58.55\00:30:59.89
What is that?
This is tomato paste.
00:30:59.92\00:31:01.26
Oh, tomato paste, okay.
00:31:01.29\00:31:02.62
And we're going
to put that in...
00:31:02.66\00:31:04.53
There you go.
00:31:04.56\00:31:06.19
As well.
00:31:06.23\00:31:08.76
And now it's
just the vegetables.
00:31:08.80\00:31:12.23
This recipe once again
is a recipe that I developed
00:31:12.27\00:31:14.57
and so I'm just trying,
I was trying to figure out
00:31:14.60\00:31:16.14
when I see things,
00:31:16.17\00:31:17.67
you know, I try
to figure out, okay,
00:31:17.71\00:31:19.17
so how can we
make that different?
00:31:19.21\00:31:21.08
Or how can we make
that more nutritious
00:31:21.11\00:31:22.84
or what is
needed, what is needed?
00:31:22.88\00:31:25.11
And so in this particular recipe
00:31:25.15\00:31:27.02
that we will make that I made up
00:31:27.05\00:31:28.38
for this chicken
dish, this chicken dish.
00:31:28.42\00:31:30.72
I said okay,
00:31:30.75\00:31:32.09
instead of trying to cut up
00:31:32.12\00:31:33.46
all those
vegetables from scratch,
00:31:33.49\00:31:34.82
this is going on
and get some vegetables
00:31:34.86\00:31:36.39
already in steamable vegetables.
00:31:36.42\00:31:38.86
Oh, yeah. So
that's what you did.
00:31:38.89\00:31:40.90
So this is the
steamable vegetables,
00:31:40.93\00:31:42.33
steam them and
they are ready to go.
00:31:42.36\00:31:43.70
That way you don't
have to figure out,
00:31:43.73\00:31:45.07
you have to chop it up.
00:31:45.10\00:31:46.43
Now they do a lot of chopping
00:31:46.47\00:31:48.30
in the islands as
far as a lot of things
00:31:48.34\00:31:49.67
are made from scratch.
00:31:49.70\00:31:51.04
But, once again in
this particular recipe,
00:31:51.07\00:31:53.94
we just going to go head on
00:31:53.98\00:31:55.31
and have the
vegetables already ready to go.
00:31:55.34\00:31:56.68
All right?
00:31:56.71\00:31:58.05
So the vegetables
are ready now or...
00:31:58.08\00:31:59.41
Especially we got
everything else in here,
00:31:59.45\00:32:00.78
let's go ahead and
put the vegetables in.
00:32:00.82\00:32:02.15
Okay, all right.
00:32:02.18\00:32:03.52
There we go.
00:32:03.55\00:32:04.89
And this is two
cups of mixed vegetables.
00:32:04.92\00:32:09.06
Help the brother out.
00:32:09.09\00:32:11.39
There you go. All right.
00:32:11.43\00:32:12.76
Excellent. All right.
00:32:12.79\00:32:14.93
Now this one here
is fantastic as well.
00:32:14.96\00:32:18.23
You can serve
just over that Farine
00:32:18.27\00:32:20.10
we did earlier
00:32:20.14\00:32:21.47
which will be
very, very colorful
00:32:21.50\00:32:22.84
or you can serve this
under a regular brown rice.
00:32:22.87\00:32:26.78
All right? Regular brown rice.
00:32:26.81\00:32:29.24
And you can see it's
very, very attractive.
00:32:29.28\00:32:31.95
Right?
00:32:31.98\00:32:33.31
They had, was it roti
too, did we have that?
00:32:33.35\00:32:36.38
They had roti.
00:32:36.42\00:32:38.09
Roti was a part of
their diet program also,
00:32:38.12\00:32:41.02
but all that, I
mean it was just amazing.
00:32:41.06\00:32:42.39
So now that cooks for...
00:32:42.42\00:32:44.09
This is going to cook
until the actual cornstarch
00:32:44.13\00:32:46.56
begins to thicken.
00:32:46.59\00:32:47.93
So it'll cook up
00:32:47.96\00:32:49.30
and it'll thicken up on as well.
00:32:49.33\00:32:50.67
And that's because
when you finish with it,
00:32:50.70\00:32:52.03
it's going to have a sauce
00:32:52.07\00:32:53.40
to go over top
of your brown rice.
00:32:53.44\00:32:55.10
I said Farine
00:32:55.14\00:32:56.47
but I wouldn't put over that
00:32:56.50\00:32:57.84
because you already have
all that seasoning going on.
00:32:57.87\00:32:59.47
I would actually
do it over noodles
00:32:59.51\00:33:00.84
or I will do it
over a brown rice.
00:33:00.88\00:33:02.54
It will serve very,
very well that way as well.
00:33:02.58\00:33:04.78
So it's going to
get itself together,
00:33:04.81\00:33:06.21
we're going to put a lid on it
00:33:06.25\00:33:07.58
because I know you're
ready for the very next recipe.
00:33:07.62\00:33:10.35
We're gonna do some
sweet potatoes next.
00:33:10.39\00:33:11.72
Oh, okay.
00:33:11.75\00:33:13.09
Let's look at that
ingredients on that one.
00:33:13.12\00:33:14.79
It's Caribbean
style sweet potatoes.
00:33:14.82\00:33:17.99
Now this is
another one of my favorite.
00:33:32.24\00:33:34.64
Sweet potato!
00:33:34.68\00:33:36.34
But the reason it's different
00:33:36.38\00:33:37.88
is that normally
when we do sweet potatoes,
00:33:37.91\00:33:41.78
we do the brown sugar
or the Florida crystals,
00:33:41.82\00:33:45.59
we do the margarine, you know,
00:33:45.62\00:33:47.42
and we kind of
brown it up and everything
00:33:47.46\00:33:50.39
but this recipe once again,
00:33:50.43\00:33:52.69
I was looking at
the foods from Tobago.
00:33:52.73\00:33:54.56
Tobago style. They
did lime and I'm like...
00:33:54.60\00:33:57.27
Oh, lime. Yeah, okay.
00:33:57.30\00:33:58.63
Okay, so lime.
Got different then.
00:33:58.67\00:34:00.00
A little bit different.
00:34:00.04\00:34:01.37
Now let me tell
you about the potatoes.
00:34:01.40\00:34:02.74
Okay.
00:34:02.77\00:34:04.11
Whenever I do my sweet potatoes
00:34:04.14\00:34:05.47
or my white
potatoes in a recipe.
00:34:05.51\00:34:07.08
I always take and clean
them up with skin still on it,
00:34:07.11\00:34:10.35
put it in a steam
basket, put it in water,
00:34:10.38\00:34:13.11
the steam basket
00:34:13.15\00:34:14.48
in the big
four-quart saucepan of water
00:34:14.52\00:34:17.99
and then let the potatoes
or sweet potatoes get tender.
00:34:18.02\00:34:21.82
And then I take the
skin off when they cool down
00:34:21.86\00:34:24.53
and then cut it into circles.
00:34:24.56\00:34:25.89
So if you're going
to do your potatoes,
00:34:25.93\00:34:27.26
I like to do that way.
00:34:27.30\00:34:28.63
That way you
keep the nutrients in
00:34:28.66\00:34:30.00
and also that you
can cut your circles
00:34:30.03\00:34:31.63
and stuff like I did here.
00:34:31.67\00:34:33.00
Okay.
00:34:33.03\00:34:34.37
So that was an easy one to do
00:34:34.40\00:34:36.14
instead of most time people
just take the sweet potatoes
00:34:36.17\00:34:38.27
and cut them up into
chunks and put it in water.
00:34:38.31\00:34:39.64
Right, they do that.
00:34:39.67\00:34:41.01
This time we're going
to be using steam basket
00:34:41.04\00:34:42.38
for that as well.
00:34:42.41\00:34:43.75
The Florida crystal for
those who may be watching
00:34:43.78\00:34:45.28
for the first time,
let's talk about this.
00:34:45.31\00:34:47.85
Lot of people ask me about that.
00:34:47.88\00:34:49.22
A lot of people don't even
know that Florida crystals,
00:34:49.25\00:34:51.42
which is a cane sugar
and is already is dried
00:34:51.45\00:34:56.36
and is not processed
like regular white sugar.
00:34:56.39\00:34:58.76
All right.
00:34:58.79\00:35:00.13
And it comes in
different combinations.
00:35:00.16\00:35:01.53
This is like more
of a crystal kind,
00:35:01.56\00:35:03.37
like a little granulars,
00:35:03.40\00:35:04.80
and you can also get
even finer than that.
00:35:04.83\00:35:06.97
And so I really like
using the Florida crystals
00:35:07.00\00:35:09.47
in the recipe.
00:35:09.50\00:35:10.84
I'm also using,
believe it or not,
00:35:10.87\00:35:12.97
a margarine which
I did not have there,
00:35:13.01\00:35:14.34
but you have to have the margin
00:35:14.38\00:35:15.71
to be able to
melt this one down.
00:35:15.74\00:35:17.08
So you added the margarine.
00:35:17.11\00:35:18.45
We didn't read
it, but you add that.
00:35:18.48\00:35:19.81
So make sure you get
your margarine on up in there,
00:35:19.85\00:35:21.18
about two
tablespoons of margarine
00:35:21.22\00:35:22.92
is what you're
going to be using.
00:35:22.95\00:35:24.29
Now when I say margarine,
00:35:24.32\00:35:25.65
you
automatically know that on 3ABN
00:35:25.69\00:35:27.82
we don't use the
regular margarine
00:35:27.86\00:35:29.32
and stuff like that.
00:35:29.36\00:35:30.69
So they are soy
based, almond based,
00:35:30.73\00:35:33.13
coconut based margarines
on the market right now
00:35:33.16\00:35:35.70
and so check them out.
00:35:35.73\00:35:37.30
You'll be surprised
they act like, look like,
00:35:37.33\00:35:39.53
taste like except
the one is coconut,
00:35:39.57\00:35:40.94
it has that
coconut flavor going on.
00:35:40.97\00:35:42.60
So if we didn't read that,
00:35:42.64\00:35:44.71
they will add the
margarine to this recipe.
00:35:44.74\00:35:46.07
Gonna add the margarine,
you want to saute that.
00:35:46.11\00:35:47.58
That's right. Okay, add that in.
00:35:47.61\00:35:48.94
Okay.
00:35:48.98\00:35:50.31
Now we did...
00:35:50.35\00:35:51.68
Did we do this
00:35:51.71\00:35:53.05
in our cooking
class there in Tobago?
00:35:53.08\00:35:54.42
No, we didn't
do that one either.
00:35:54.45\00:35:55.78
So this is also
new to Tobago's area.
00:35:55.82\00:35:57.15
Remember once we got to Tobago,
00:35:57.19\00:35:58.62
and we began
eating at Diamond's place.
00:35:58.65\00:36:01.12
Mr. Dees.
00:36:01.16\00:36:02.49
I was kind of
watching a lot of stuff
00:36:02.52\00:36:03.86
they were fixing.
00:36:03.89\00:36:05.23
And, you know,
everything was so good.
00:36:05.26\00:36:06.59
You're watching,
you were taking notes.
00:36:06.63\00:36:07.96
Yes, lots of starchy foods,
which filler up foods, in fact,
00:36:08.00\00:36:10.77
a lot of stews,
00:36:10.80\00:36:12.13
and a lot of breadings and stuff
00:36:12.17\00:36:13.50
that was made up over there.
00:36:13.54\00:36:14.87
And so sweet
potatoes, I kept saying,
00:36:14.90\00:36:16.71
well, let me see what can
we do with that sweet potato.
00:36:16.74\00:36:19.61
And this recipe,
believe it or not,
00:36:19.64\00:36:21.58
is a recipe from back in the day
00:36:21.61\00:36:23.35
that I found in one
of my old cookbooks.
00:36:23.38\00:36:25.31
Now back in a day
means some time ago?
00:36:25.35\00:36:27.28
Some time ago.
00:36:27.32\00:36:29.25
As you know, we
first got involved
00:36:29.28\00:36:31.82
in a whole vegetarian line
00:36:31.85\00:36:33.22
was that I was not
born and raised in a church
00:36:33.25\00:36:36.52
and so my family
as I said before,
00:36:36.56\00:36:39.03
we ate everything
00:36:39.06\00:36:40.40
that was not
nailed down to the floor.
00:36:40.43\00:36:41.76
If you can catch it, you ate it.
00:36:41.80\00:36:43.33
That's why I
barbecue it, fry it, eat it.
00:36:43.37\00:36:45.40
That's it, okay.
00:36:45.43\00:36:46.80
But as I got
involved in a church
00:36:46.84\00:36:48.17
and became a Christian
00:36:48.20\00:36:49.54
and started
studying about the lifestyle
00:36:49.57\00:36:51.44
and eating habits.
00:36:51.47\00:36:53.11
It was kind of hard
at first trying to change
00:36:53.14\00:36:54.88
from the things I used to eat,
00:36:54.91\00:36:56.78
and then switching over.
00:36:56.81\00:36:58.25
But you know, a lot of prayer,
00:36:58.28\00:36:59.61
I think that the one
thing I always remember is that,
00:36:59.65\00:37:02.98
as I was making transitioning
to like taking away the meats
00:37:03.02\00:37:05.75
and putting in
the vegetarian meats,
00:37:05.79\00:37:07.12
and moving away
00:37:07.16\00:37:08.49
from the
vegetarian canned good meats
00:37:08.52\00:37:09.86
now into the
frozen foods and stuff,
00:37:09.89\00:37:11.33
and then making
things from scratch.
00:37:11.36\00:37:13.19
And you know, I do a
lot of stuff in File 13.
00:37:13.23\00:37:16.16
That's the trash can
00:37:16.20\00:37:17.53
in case you're
wondering where that was.
00:37:17.57\00:37:18.90
I cried a lot as well.
00:37:18.93\00:37:20.54
But I want you to
know that God is awesome.
00:37:20.57\00:37:22.90
When I began to ask the Father
00:37:22.94\00:37:24.84
about how am I
going to change this diet
00:37:24.87\00:37:27.58
out like this with
my family and stuff?
00:37:27.61\00:37:29.44
And you know what God said?
00:37:29.48\00:37:31.48
I created all of this.
00:37:31.51\00:37:32.95
I created all of this.
00:37:32.98\00:37:34.45
He's the designer of the food.
00:37:34.48\00:37:35.82
Let's go into go
into the kitchen.
00:37:35.85\00:37:37.85
And as I began fixing things,
00:37:37.89\00:37:39.22
the spirit just
kept talking about stuff
00:37:39.25\00:37:40.69
and developing recipes,
00:37:40.72\00:37:42.06
one after another after another.
00:37:42.09\00:37:43.43
And I'm just amazed.
00:37:43.46\00:37:45.16
People are amazed
00:37:45.19\00:37:46.53
when they come
to eat at our house,
00:37:46.56\00:37:47.90
they're like...
00:37:47.93\00:37:49.26
And I'm just really, um,
folks, I'm up to my ankles.
00:37:49.30\00:37:52.93
I have to taste
tasty foods all the time.
00:37:52.97\00:37:56.97
I mean, I'm just...
00:37:57.01\00:37:58.77
I mean, it's a job.
00:37:58.81\00:38:00.14
I'm going to go ahead
and continue doing that.
00:38:00.18\00:38:01.91
But sometimes there
are some responsibility,
00:38:01.94\00:38:04.61
but I'm up for the challenge.
00:38:04.65\00:38:05.98
I know one thing,
00:38:06.01\00:38:07.35
especially they
comment somebody about
00:38:07.38\00:38:08.72
I have to taste all her
stuff when she fixes it.
00:38:08.75\00:38:10.32
And he said, "I'll
be glad to do that."
00:38:10.35\00:38:12.62
Yeah, somebody wants
to take turn at this.
00:38:12.65\00:38:14.62
I've got this.
00:38:14.66\00:38:16.36
Just keep them coming Baby,
00:38:16.39\00:38:17.73
keep them coming,
but it's really...
00:38:17.76\00:38:19.09
So we're going to turn
this on and get this one going.
00:38:19.13\00:38:20.83
And sweet potatoes
have already been...
00:38:20.86\00:38:22.20
Very seldom when
you try something
00:38:22.23\00:38:24.90
that is File 13.
00:38:24.93\00:38:26.37
Very seldom.
00:38:26.40\00:38:27.87
Well, I think too,
00:38:27.90\00:38:29.24
because of the fact
that that's my background,
00:38:29.27\00:38:31.61
nutrition.
00:38:31.64\00:38:32.97
Well, that's it.
00:38:33.01\00:38:34.34
No, really, it's more of a gift.
00:38:34.38\00:38:36.38
Really, cooking is a gift.
00:38:36.41\00:38:39.41
It's one of the
most awesome gifts,
00:38:39.45\00:38:41.18
according to one
inspirational writer
00:38:41.22\00:38:44.15
is a very valuable gift.
00:38:44.19\00:38:46.12
And you have
that gift. Praise him.
00:38:46.15\00:38:47.86
I'm glad I'm married to you.
00:38:47.89\00:38:49.22
So I know my
bread and water sure.
00:38:49.26\00:38:50.89
It is sure.
00:38:50.93\00:38:52.26
Very sure and very good.
00:38:52.29\00:38:54.43
Let's go ahead. So
we're going to give them.
00:38:54.46\00:38:55.80
We're going to go
ahead and melt out
00:38:55.83\00:38:57.17
our margarine first.
00:38:57.20\00:38:58.53
All right.
00:38:58.57\00:38:59.90
And like I said,
there's a lot of margarines
00:38:59.93\00:39:01.27
on a market now
that you can use it
00:39:01.30\00:39:02.64
and also because
a lot of the margins
00:39:02.67\00:39:04.01
have been changed up
00:39:04.04\00:39:05.37
because people have
problem with high blood pressure
00:39:05.41\00:39:07.41
and they have problem
with high cholesterol foods
00:39:07.44\00:39:09.58
and those kind of things.
00:39:09.61\00:39:10.95
So a lot of things
have come out for new ones,
00:39:10.98\00:39:13.92
talk about product as well.
00:39:13.95\00:39:15.28
Okay, so we just
melt that margarine.
00:39:15.32\00:39:17.82
Oh, yeah. And
like I say it depends.
00:39:17.85\00:39:20.16
Now on this
particular recipe, like I said,
00:39:20.19\00:39:22.26
you can use a plain,
it's called now plant-based,
00:39:22.29\00:39:25.59
plant-based
margarines on the market.
00:39:25.63\00:39:27.63
You can use that one.
00:39:27.66\00:39:29.03
They have an almond one.
00:39:29.06\00:39:30.40
They have a soy one,
they have a coconut one.
00:39:30.43\00:39:32.70
They're all out there.
00:39:32.73\00:39:34.07
Okay, I'm going
to have you go ahead.
00:39:34.10\00:39:35.44
Okay, now, so.
00:39:35.47\00:39:36.81
Let's go ahead and put the
lime in there, the lime just in.
00:39:36.84\00:39:38.17
The lime, okay.
00:39:38.21\00:39:39.54
Pour it in slowly for me
00:39:39.57\00:39:40.91
and let me hold
up a minute, Baby.
00:39:40.94\00:39:42.28
Let me turn
this down just a tad.
00:39:42.31\00:39:43.65
I don't want to
be real high. Okay.
00:39:43.68\00:39:46.08
We're going to put
that lime in there.
00:39:46.11\00:39:47.45
Whoo. Yeah, yeah, yeah.
00:39:47.48\00:39:49.58
And then we're going to go
ahead and put in the vanilla.
00:39:49.62\00:39:53.09
All of this is going to
go with those sweet potatoes.
00:39:53.12\00:39:56.62
Mm-hmm.
00:39:56.66\00:39:58.13
And now you're going to add
and do you smell that smell?
00:39:58.16\00:40:00.00
Oh goodness. Oh, yes.
00:40:00.03\00:40:01.36
Oh, yes.
00:40:01.40\00:40:02.73
Now we're going to go
slowly add in the sugar.
00:40:02.76\00:40:04.27
This is the Florida crystals.
Florida crystals, okay.
00:40:04.30\00:40:07.97
All right. Yep.
00:40:08.00\00:40:10.74
Yep. All right.
00:40:10.77\00:40:12.64
Got the Florida
crystals in there as well.
00:40:12.67\00:40:15.28
And the last thing we gonna
do is we're going to bring in
00:40:15.31\00:40:18.08
no sweet potatoes.
00:40:18.11\00:40:19.81
Now you have this,
what is this, Honey?
00:40:19.85\00:40:21.68
That's going to
be on last. Oh, last.
00:40:21.72\00:40:23.05
That's the lime. Okay.
00:40:23.08\00:40:24.42
That's the lime,
00:40:24.45\00:40:25.79
so it's going to be
added to it at the end, okay.
00:40:25.82\00:40:27.46
Hold on one minute,
let me finish this up.
00:40:27.49\00:40:29.82
Okay.
00:40:29.86\00:40:31.33
You smell that smell? Mm-hmm.
00:40:31.36\00:40:34.00
You're going to stir it up.
00:40:34.03\00:40:36.10
So where in the past,
I was using brown sugar.
00:40:36.13\00:40:38.67
And then we stopped
using the brown sugar
00:40:38.70\00:40:40.60
and we started using
the Florida crystals.
00:40:40.64\00:40:42.24
All right.
00:40:42.27\00:40:43.61
Okay, so we're going to now
just take our sweet potatoes
00:40:43.64\00:40:46.81
one at a time, a
little bit at a time there.
00:40:46.84\00:40:48.18
We're going to stir them in
00:40:48.21\00:40:49.54
because we have to
coat those sweet potatoes.
00:40:49.58\00:40:51.11
Oh, okay. All right.
00:40:51.15\00:40:52.48
Hold on a minute,
Baby. All right, go ahead.
00:40:52.51\00:40:55.48
You want to just take a spatula?
00:40:55.52\00:40:57.82
No, I'm good. Okay.
00:40:57.85\00:40:59.19
Go ahead, Baby.
00:40:59.22\00:41:00.56
Just move it down
a little bit lower.
00:41:00.59\00:41:01.92
So it won't
splatter on our new aprons.
00:41:01.96\00:41:03.46
Yeah.
00:41:03.49\00:41:05.63
There's just only one we
have, they didn't gave us two.
00:41:05.66\00:41:07.80
They only gave us one apron.
00:41:07.83\00:41:09.16
One apron each, so.
00:41:09.20\00:41:10.53
And our name on it.
00:41:10.57\00:41:11.90
We garnish with our lime.
00:41:11.93\00:41:14.74
All right.
00:41:14.77\00:41:16.67
We're just going
to move those around.
00:41:16.71\00:41:18.54
And we're going
to just coat them.
00:41:18.57\00:41:20.54
Yeah.
00:41:20.58\00:41:21.91
Okay, so that's, so
that's for the coating then.
00:41:21.94\00:41:24.45
Yeah, just to coat the potatoes.
00:41:24.48\00:41:26.51
We wanna be careful
'cause now the potatoes...
00:41:26.55\00:41:27.88
You call this it's like a
different type of candy yams.
00:41:27.92\00:41:30.62
Absolutely. Okay, good.
00:41:30.65\00:41:32.55
This reminds me of that.
00:41:32.59\00:41:33.92
Yeah, 'cause it
got the lime in it.
00:41:33.96\00:41:36.02
That will be a
different flavor with the lime.
00:41:36.06\00:41:37.99
Absolutely. Absolutely.
00:41:38.03\00:41:39.53
So candy yams with
instead of the brown sugar
00:41:39.56\00:41:41.63
and the butter, it's
got that lime going on.
00:41:41.66\00:41:43.40
Okay.
00:41:43.43\00:41:44.77
And the soy
based margarine type.
00:41:44.80\00:41:46.30
Soy based, almond.
Lot more healthier.
00:41:46.33\00:41:48.77
Yes.
00:41:48.80\00:41:50.14
I wouldn't do the
coconut on this only
00:41:50.17\00:41:51.51
because it will take
over coconut so strong,
00:41:51.54\00:41:53.68
I wouldn't put that
that to that one there.
00:41:53.71\00:41:55.04
But they're all
on the market now.
00:41:55.08\00:41:56.88
Try them out.
00:41:56.91\00:41:58.25
They have really
come a long ways.
00:41:58.28\00:41:59.81
I remember back in the day,
00:41:59.85\00:42:01.18
when we first started
doing vegetarian cooking,
00:42:01.22\00:42:02.55
we had a rough time
trying to find stuff.
00:42:02.58\00:42:05.29
And you know
what... Stuff in the can?
00:42:05.32\00:42:07.19
Yes, everything. And
that's high in sodium.
00:42:07.22\00:42:08.79
Everything is going,
00:42:08.82\00:42:10.16
everything is
going plant-based now.
00:42:10.19\00:42:11.53
Everything is plant-based
00:42:11.56\00:42:12.89
and everybody's
going plant-based,
00:42:12.93\00:42:15.16
people are looking
at plant-based cooking.
00:42:15.20\00:42:16.70
Just more mainstream. Oh, yeah.
00:42:16.73\00:42:18.70
We get a lot of phone calls.
00:42:18.73\00:42:20.57
A lot of phone calls on people.
00:42:20.60\00:42:22.27
They've seen a
show Abundant Living
00:42:22.30\00:42:24.34
that today's show
and they're saying,
00:42:24.37\00:42:26.94
I just want
those recipes you know.
00:42:26.98\00:42:28.84
I want those recipes. All right.
00:42:28.88\00:42:30.91
Okay, so that's
going to sit there
00:42:30.95\00:42:32.41
for a few minutes
and we've already saw,
00:42:32.45\00:42:33.78
we've already
actually kind of coated
00:42:33.82\00:42:35.15
the sweet
potatoes at the very end.
00:42:35.18\00:42:38.85
We're going to actually
put a lime on top of it,
00:42:38.89\00:42:40.59
sprinkle a little
bit lime on top of it.
00:42:40.62\00:42:42.36
At what point, I mean...
00:42:42.39\00:42:43.76
At the end of the program,
00:42:43.79\00:42:45.13
we're going to
sprinkle little lime on top,
00:42:45.16\00:42:46.49
zest as a garnish.
00:42:46.53\00:42:47.86
And we're going to actually have
00:42:47.90\00:42:49.23
a couple other little things
00:42:49.26\00:42:50.60
you'll see at the end as well.
00:42:50.63\00:42:51.97
So we're going to go
to our very last recipe.
00:42:52.00\00:42:53.34
This is our dessert.
00:42:53.37\00:42:54.70
This is our dessert.
00:42:54.74\00:42:56.07
And we're going
to go to our mango.
00:42:56.10\00:42:57.67
Oh, yeah. Oh, all right.
00:42:57.71\00:42:59.04
Our mango bread pudding cake.
00:42:59.07\00:43:01.94
One-eighth.
00:43:17.16\00:43:18.49
I'm sorry, 1/8...
00:43:18.53\00:43:19.86
All right, I call
it, Baby, that's okay.
00:43:19.89\00:43:21.23
Of Almond extract.
00:43:21.26\00:43:22.86
Okay, so we're down
to the dessert time.
00:43:22.90\00:43:25.33
Now I remember.
00:43:25.37\00:43:26.70
Do you remember...
00:43:26.74\00:43:28.07
When we first start
doing cooking classes?
00:43:28.10\00:43:29.44
Oh, yes. I know
where this is going.
00:43:29.47\00:43:30.91
And we were starting to teach
people about how to eat healthy
00:43:30.94\00:43:33.44
and healthy lifestyle.
00:43:33.48\00:43:35.38
At first when I began switching,
00:43:35.41\00:43:36.75
remember now I said,
00:43:36.78\00:43:38.11
I was not born and
raised in the church.
00:43:38.15\00:43:39.48
I was not born
and raised vegetarian,
00:43:39.51\00:43:40.85
it all came later,
later, later, later in my life.
00:43:40.88\00:43:43.92
And so I kept saying now,
00:43:43.95\00:43:46.39
you know, healthy desserts
00:43:46.42\00:43:48.59
are always,
they might look okay,
00:43:48.62\00:43:49.96
but they don't taste okay.
00:43:49.99\00:43:51.33
Okay, so...
00:43:51.36\00:43:52.69
Healthy doesn't
mean always good.
00:43:52.73\00:43:54.06
That's right.
00:43:54.10\00:43:55.43
Matter of fact,
00:43:55.46\00:43:56.80
what I'm not going to
tell that story first.
00:43:56.83\00:43:58.17
Maybe another time. Okay.
00:43:58.20\00:43:59.53
I know where you
were going. No, no, no.
00:43:59.57\00:44:01.34
Okay. Okay.
00:44:01.37\00:44:02.70
So what I want to say is that,
00:44:02.74\00:44:04.91
so we were
doing cooking classes.
00:44:04.94\00:44:07.28
And people
would say things like,
00:44:07.31\00:44:08.88
you know, and no desserts.
00:44:08.91\00:44:10.28
Okay, maybe some
fruit but that was it.
00:44:10.31\00:44:12.28
And they kept
saying, "Where desserts at?"
00:44:12.31\00:44:14.65
And I said, "Y'all
don't need no desserts.
00:44:14.68\00:44:16.38
We're trying to
change your lifestyle out
00:44:16.42\00:44:18.05
and eat good food to
get that heart working
00:44:18.09\00:44:20.29
and get the blood pressure down
00:44:20.32\00:44:21.96
and a cancer and
all that stuff down."
00:44:21.99\00:44:23.83
And together simultaneously
all the people says,
00:44:23.86\00:44:27.03
"Yes, we do."
00:44:27.06\00:44:30.20
So I began trying to
work with those desserts.
00:44:30.23\00:44:33.80
And they were complicated.
00:44:33.84\00:44:35.50
That was probably
the most challenging part
00:44:35.54\00:44:38.04
of cooking healthier.
00:44:38.07\00:44:40.58
Healthy desserts and
taste good at the same time.
00:44:40.61\00:44:43.88
And when you start talking about
00:44:43.91\00:44:45.25
and being healthy,
00:44:45.28\00:44:46.61
you had to really
make sure that combination
00:44:46.65\00:44:48.18
was very, very important.
00:44:48.22\00:44:50.32
The mouth feel, the texture.
00:44:50.35\00:44:52.72
Yes, because it can look good,
00:44:52.75\00:44:55.02
but you might get some frowns
00:44:55.06\00:44:56.39
and people behind your back
00:44:56.42\00:44:57.76
while you're talking to them
00:44:57.79\00:44:59.13
and everything
and you walk away.
00:44:59.16\00:45:00.50
They'll throw your stuff
in the trash, that's File 13.
00:45:00.53\00:45:02.76
We could not have that,
so I just kept working with.
00:45:02.80\00:45:05.07
Now once again I want to thanks
to Creator God and I said,
00:45:05.10\00:45:07.80
"You are the
master of the kitchen
00:45:07.84\00:45:09.17
You're the master of food.
00:45:09.20\00:45:10.54
So help me."
00:45:10.57\00:45:11.91
So it was just a
transitioning of things
00:45:11.94\00:45:13.27
like instead of white
sugar, Florida crystals or honey
00:45:13.31\00:45:16.68
or maple syrup,
00:45:16.71\00:45:18.58
and even some of those honey
00:45:18.61\00:45:19.95
and maple syrup you cannot use
00:45:19.98\00:45:21.32
in some of your baked goods
00:45:21.35\00:45:22.68
because of the
transition of the chemistry
00:45:22.72\00:45:24.65
that goes into that.
00:45:24.69\00:45:26.09
Switching over to whole
wheat and the whole wheat,
00:45:26.12\00:45:28.26
100% whole wheat.
00:45:28.29\00:45:29.62
We found out
that I had, you know,
00:45:29.66\00:45:30.99
there was a whole
wheat pastry flour
00:45:31.03\00:45:32.36
out there that has
assimilation of white flour.
00:45:32.39\00:45:34.73
It's a summer wheat flour.
00:45:34.76\00:45:36.50
And so we start
using a pastry flour
00:45:36.53\00:45:38.50
in some of our recipes
00:45:38.53\00:45:39.87
instead of 100% whole wheat
00:45:39.90\00:45:41.24
because whole
wheat's very, very strong.
00:45:41.27\00:45:43.20
And it will cause some
issues heavy and weighty.
00:45:43.24\00:45:46.17
We talked about desserts.
00:45:46.21\00:45:47.54
And then we began
looking at the flours.
00:45:47.58\00:45:50.41
Well, we said the
pastry flour already.
00:45:50.45\00:45:52.48
Is this summer wheat, is it?
00:45:52.51\00:45:54.12
The pastry flour
is the summer wheat.
00:45:54.15\00:45:55.48
Oh, that's the same thing.
00:45:55.52\00:45:56.85
They just came
out, believe it or not.
00:45:56.89\00:45:58.22
And I'm not sure
where that came from.
00:45:58.25\00:45:59.59
But I've been seeing
out there on the market
00:45:59.62\00:46:00.96
also even a white flours,
or white whole wheat flours.
00:46:00.99\00:46:04.06
I'm not ready for that right now
00:46:04.09\00:46:05.43
because I'm used to
being kind of brown.
00:46:05.46\00:46:07.16
But I remember we
first started cooking,
00:46:07.20\00:46:08.83
I was fixing
things and I was doing,
00:46:08.86\00:46:10.20
I began to move
the whole wheat stuff
00:46:10.23\00:46:11.57
and it was not, it
was not working out.
00:46:11.60\00:46:13.80
This is a real easy recipe,
you are going to love this one.
00:46:13.84\00:46:17.87
When we got over in Tobago,
00:46:17.91\00:46:19.77
I was wanting to
make my bread pudding,
00:46:19.81\00:46:21.54
and I was used to
using it with peaches.
00:46:21.58\00:46:22.98
Well, the peaches
were not really available.
00:46:23.01\00:46:24.91
What they had was mango.
00:46:24.95\00:46:26.35
So I said, well,
let's go ahead and try
00:46:26.38\00:46:27.78
to make our mango bread pudding.
00:46:27.82\00:46:29.18
Okay, so this is a quick one.
00:46:29.22\00:46:31.02
This was a dessert we did
at the cooking class, right?
00:46:31.05\00:46:33.39
We did this one and we did
it with the mangoes instead.
00:46:33.42\00:46:35.29
Yeah, we sure did. All right.
00:46:35.32\00:46:36.66
So go ahead with your juicing.
00:46:36.69\00:46:38.03
This is the
orange juice going in.
00:46:38.06\00:46:39.76
Okay, orange juice going in.
00:46:39.79\00:46:41.13
And then
00:46:41.16\00:46:42.50
we're also going to
put in that as well.
00:46:42.53\00:46:43.87
We're going to
put our mangoes in.
00:46:43.90\00:46:45.23
Go ahead, you want to use that.
We put the raisins or mango?
00:46:45.27\00:46:46.60
Raisins can go in.
00:46:46.63\00:46:47.97
Go ahead and put the raisins in.
00:46:48.00\00:46:49.34
We only want to use
00:46:49.37\00:46:50.71
a third of the cup
of raisins right now
00:46:50.74\00:46:52.07
because we need them
also in the recipe itself.
00:46:52.11\00:46:53.84
We're going to go on
and put in the mangoes.
00:46:53.88\00:46:56.31
This is two cups of
mangoes that's going in.
00:46:56.34\00:46:58.81
I was going to say, Baby.
00:46:58.85\00:47:00.18
Yes, because this
oven, I mean, this apron,
00:47:00.22\00:47:03.95
we only have one of these apron.
00:47:03.99\00:47:05.32
So that's why I
backed off a little bit.
00:47:05.35\00:47:06.69
I know.
00:47:06.72\00:47:08.06
Can't get
nothing on aprons, Baby.
00:47:08.09\00:47:09.42
Okay, now so...
00:47:09.46\00:47:10.79
Just a bit, eighth
of the almond extract.
00:47:10.83\00:47:13.09
Now you don't need much of this.
00:47:13.13\00:47:14.46
Honey, why are
you standing back?
00:47:14.50\00:47:15.83
All you have to do
is kind of comp on it,
00:47:15.86\00:47:17.20
Baby, and...
00:47:17.23\00:47:18.57
No, I want to make sure
that I don't get the extract
00:47:18.60\00:47:19.93
on my apron.
00:47:19.97\00:47:21.30
Yeah.
00:47:21.34\00:47:22.67
Okay, now, that was not a joke.
00:47:22.70\00:47:24.67
No, this is my
apron, it has Curtis on.
00:47:24.71\00:47:26.71
So I'm just
checking that, you can.
00:47:26.74\00:47:29.14
Okay, you're about to lose it.
00:47:29.18\00:47:31.01
You're about to lose it, Baby.
00:47:31.05\00:47:32.51
If you put down
a little bit lower
00:47:32.55\00:47:33.88
into the container,
00:47:33.92\00:47:35.25
you won't have
to worry about it.
00:47:35.28\00:47:36.62
Like down here? Like there.
00:47:36.65\00:47:37.99
And pour it in like this.
00:47:38.02\00:47:39.49
Yes, that's it.
00:47:39.52\00:47:41.62
Okay.
00:47:41.66\00:47:42.99
Okay, you're
about to lose it again.
00:47:43.02\00:47:44.99
Come on, let's not
have a cut on this.
00:47:45.03\00:47:47.43
Keep it rolling,
just keep it rolling
00:47:47.46\00:47:48.80
because, all right.
00:47:48.83\00:47:50.17
So now the bananas.
00:47:50.20\00:47:54.04
Now what I'm
gonna do for bananas
00:47:54.07\00:47:55.40
that we've already
washed the bananas off,
00:47:55.44\00:47:56.77
we got them ready.
00:47:56.81\00:47:58.14
So we're going to put
in the first two bananas,
00:47:58.17\00:47:59.51
it's actually
going to go into this,
00:47:59.54\00:48:00.88
so we just gonna break them up
and move into the sauce itself.
00:48:00.91\00:48:04.75
Okay. Okay.
00:48:04.78\00:48:06.11
All right.
00:48:06.15\00:48:07.48
Nothing you can do
that, Baby, the same way.
00:48:07.52\00:48:09.12
Just break it up a little bit.
00:48:09.15\00:48:10.49
Just break it up.
00:48:10.52\00:48:11.85
Put it right in
there all the way down.
00:48:11.89\00:48:13.22
No, Honey, put, go
down into the thing, down.
00:48:13.25\00:48:16.52
Okay, then you
don't have to worry
00:48:16.56\00:48:17.89
about messing
with your apron, okay.
00:48:17.93\00:48:19.26
You're good.
00:48:19.29\00:48:22.10
You forgot to put the lid
on and going on to start it up.
00:48:22.13\00:48:27.20
We can tell when the
show is about to get over.
00:48:27.24\00:48:29.50
Okay, so.
00:48:29.54\00:48:30.87
You want it just
kind of smooth or...
00:48:41.15\00:48:42.48
Yeah, just spin a
couple more minutes.
00:48:42.52\00:48:43.95
Okay.
00:48:43.99\00:48:45.62
Okay. A little
problem back here.
00:49:02.34\00:49:04.51
Okay, so... I'm good.
00:49:04.54\00:49:06.37
What about the texture, Honey?
00:49:06.41\00:49:08.38
That's good. Okay, okay.
00:49:08.41\00:49:09.74
Okay. Did you put on high, Babe?
00:49:09.78\00:49:12.01
Oh, I can put on super high.
00:49:12.05\00:49:13.65
No, no, I can
do, turn to Truman.
00:49:13.68\00:49:16.75
Hold up. Let me put on.
00:49:16.79\00:49:18.15
Liquid, liquid.
00:49:18.19\00:49:19.52
I wanna liquefy it.
00:49:19.55\00:49:20.92
Let's see.
00:49:20.96\00:49:22.29
Turn to Truman.
00:49:29.73\00:49:31.07
Okay, he will do that.
00:49:31.10\00:49:32.43
Okay, now, so...
00:49:32.47\00:49:33.80
All right. Now,
this is very, very easy.
00:49:33.84\00:49:35.60
I'm going to take
00:49:35.64\00:49:36.97
a little bit of sauce right now.
00:49:37.01\00:49:38.34
Okay, I can hold it, Baby.
00:49:38.37\00:49:39.71
No, no, I need to do
it some for this dish.
00:49:39.74\00:49:41.84
We've already greased our
eight by eight square pan.
00:49:41.88\00:49:44.75
We're going to just
put a little bit of juice,
00:49:44.78\00:49:46.48
a little bit of
it in the bottom.
00:49:46.51\00:49:49.48
So that when the bread goes in,
00:49:49.52\00:49:53.32
when a bread goes in,
00:49:53.36\00:49:54.76
they already have
its bottom layer on it.
00:49:54.79\00:49:56.66
This is a real
easy, simple recipe.
00:49:56.69\00:49:59.53
I'm going to go ahead
and put, use my hands.
00:49:59.56\00:50:01.56
We're going to go
ahead and put it in.
00:50:01.60\00:50:02.93
Okay, so should we
going to layer it then?
00:50:02.96\00:50:05.53
Yes, we're doing a layer.
00:50:05.57\00:50:06.90
Okay. Okay.
00:50:06.94\00:50:08.27
We're going to
cover the whole bottom.
00:50:08.30\00:50:10.11
All right.
00:50:10.14\00:50:11.47
And then we're
going to take our banana.
00:50:11.51\00:50:14.38
And we're going to
start putting a banana in
00:50:14.41\00:50:16.61
on top of that.
00:50:16.64\00:50:17.98
You can go
ahead and cut that up.
00:50:18.01\00:50:19.41
We're going to
put the banana on top.
00:50:19.45\00:50:21.58
And it's just slices it.
00:50:21.62\00:50:23.18
Oh, here you go.
00:50:23.22\00:50:25.49
Okay, I got it.
00:50:25.52\00:50:27.46
Okay, that's going
to go my second layer.
00:50:27.49\00:50:29.19
So I'm not putting
on the first layer.
00:50:29.22\00:50:30.56
Oh, okay, so mine
is the second layer.
00:50:30.59\00:50:32.49
This is the second layer.
00:50:32.53\00:50:33.86
So all we're doing is
just putting the banana
00:50:33.90\00:50:35.76
in the first layer.
00:50:35.80\00:50:37.13
Somebody asked me about this.
00:50:37.17\00:50:38.50
He said, "Paula, can
I make this recipe up
00:50:38.53\00:50:39.87
and not use the bananas?"
00:50:39.90\00:50:41.24
I said, "Well, because bananas
is a major key player in this.
00:50:41.27\00:50:43.34
It won't be the same."
00:50:43.37\00:50:44.71
Your recipe will be very rough.
00:50:44.74\00:50:46.07
And remember, I always
say, "If you try a recipe,
00:50:46.11\00:50:47.44
it's not what we have said.
00:50:47.48\00:50:48.81
Don't say my name."
00:50:48.84\00:50:50.18
Change the
recipe. Don't say my name.
00:50:50.21\00:50:51.55
Change the
name. Change the name.
00:50:51.58\00:50:52.91
It's yours. All right.
00:50:52.95\00:50:54.28
Okay, we're going to go
ahead and put the sauce on.
00:50:54.32\00:50:55.65
Okay, now so
sauce... Let me do it, Babe.
00:50:55.68\00:50:57.02
Oh, you want to do it, okay.
00:50:57.05\00:50:58.65
All right, you got
to put the sauce on.
00:50:58.69\00:51:01.19
And then we're ready
for another layer on.
00:51:01.22\00:51:03.46
Next layer have everything,
00:51:03.49\00:51:04.83
we're going to go ahead
and put the breadcrumbs on top.
00:51:04.86\00:51:07.10
Okay. There you go.
00:51:07.13\00:51:08.60
And we're going to put
00:51:08.63\00:51:09.96
some more of the breadcrumbs on.
00:51:10.00\00:51:11.33
Are you working in, Baby?
00:51:11.37\00:51:12.70
I like the fact
that this is a mango one
00:51:12.73\00:51:14.57
because back in
the day, remember now,
00:51:14.60\00:51:15.97
I was making this recipe up
and I was using mango, peaches.
00:51:16.00\00:51:19.27
Okay.
00:51:19.31\00:51:20.64
And so we're doing it now.
00:51:20.68\00:51:22.01
Okay. All right.
00:51:22.04\00:51:23.38
So we're going to go back on now
00:51:23.41\00:51:24.75
with some more banana slices.
00:51:24.78\00:51:26.11
Banana slices. Okay.
00:51:26.15\00:51:27.48
And we're going to
get that ready to go.
00:51:27.52\00:51:29.12
And you can get ready for the...
00:51:29.15\00:51:30.49
Go ahead you want to do
that slice then on top of that.
00:51:30.52\00:51:33.72
And then I'm going
to put on top of that.
00:51:33.76\00:51:36.73
When we come back, we'll
see the finished product.
00:51:36.76\00:51:38.83
Yeah, you'll see
the finished product
00:51:38.86\00:51:40.20
it's go in the oven,
it goes at 325 degrees.
00:51:40.23\00:51:43.37
And when it goes
into 325 degrees,
00:51:43.40\00:51:45.90
it will cook all right.
00:51:45.93\00:51:47.64
So let's go here
and put on your topping.
00:51:47.67\00:51:50.51
And so we do that
00:51:50.54\00:51:51.87
and then the
rest of this mixture.
00:51:51.91\00:51:53.78
Rest of that mixture.
00:51:53.81\00:51:55.14
Okay. All right.
00:51:55.18\00:51:56.51
Okay, so, I'll tell you
what so when we come back
00:51:56.54\00:51:58.88
we'll show you
the finished product,
00:51:58.91\00:52:00.82
so stay by.
00:52:00.85\00:52:05.09
For more information
about Health Seminars Unlimited,
00:52:05.12\00:52:08.39
please call
them at 256-859-1982.
00:52:08.42\00:52:13.50
That's 256-859-1982.
00:52:13.53\00:52:18.17
Their address is P.O Box 2873,
00:52:18.20\00:52:20.94
Huntsville, Alabama 35804.
00:52:20.97\00:52:24.54
That's P.O Box 2873,
Huntsville, Alabama 35804.
00:52:24.57\00:52:30.61
You may email them at
hseminars@bellsouth.net
00:52:30.65\00:52:34.65
or you can search on YouTube
00:52:34.68\00:52:36.02
for Curtis Paula Eakins.
00:52:36.05\00:52:37.92