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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Welcome to 3ABN Today
another cooking program,
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and my name is Paula
Eakins and this is Curtis.
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Okay, honey.
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Oh, my name is Curtis
Eakins and this is Paula,
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checking to see
if you were alert.
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Did you test that? Okay.
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I'm definitely alert. Yes.
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Okay. Okay.
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Kind of threw you off
a little bit, didn't I?
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Yeah, you did. Okay.
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Let's get back on track. Okay.
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So... So...
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I like this program,
because... What programs.
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A lot of times when
the holidays come around,
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people are always trying
to figure out what to do.
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And so this program
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is specifically
about picnic time.
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Picnic time, you
tell coming here.
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We're gonna
talking about picnic time,
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time to go out and
you can kind of go,
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you know,
outside in your backyard,
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you know, you can
actually just go to a park
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and have a picnic...
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Any place.
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All of our foods are
gonna be for picnicking time.
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Picnic time, all
right, sounds good.
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All right. Last time...
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What's the last time
we had a picnic together?
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We haven't quite often
though, just you and I.
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Yeah, we do.
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Our newest ones
yet back in our...
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We take in our
backyard, converted it.
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That's right.
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I love the canopy
in the backyard there
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and a table there and
look out at our garden.
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Barbecue grill. Yeah, all right.
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Veggie barbecue. Yeah.
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'Cause he was
saying barbecue grill,
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did she said barbecue grill.
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You sure do. Here we got...
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The veggie burgers
We do the veggie burgers
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and we eat on
meat burgers and...
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Corn and Zucchini.
Zucchini and corn...
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Straight from
our garden. You know.
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Yeah.
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Garden is right
there right there
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and everything is
right there, so...
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I love it, I love
it. Big backyard. So...
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So, thought I would
do a special program
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because people are
always trying to figure out,
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especially when
they become vegetarians
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as to do I have to
throw the barbecue grill out.
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Well, you know, we
always talked to you about
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the big black skillet
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we were using to
do fried chicken in,
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and now we're using that
for other things as well.
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So guess what?
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A lot of the things
you already have at home.
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You could still use even now,
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even though you changed
out to a plant-based eating.
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Okay. I like
that part right there.
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Okay. Plant-based. Yeah.
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So it's gonna be good for...
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Yeah. Okay. Go ahead.
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Well good for the system
really because lot of people
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move in that
direction and it's easy to do.
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A lot of people think that
if you go vegetarian, vegan,
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it's gonna cost more money.
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Oh, yeah.
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And let me say this,
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the healthier we eat
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the lower our
grocery expenses...
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Absolutely.
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And that's exactly
what our people like to say.
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And the doctor
bill, and the doctor bill.
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Yeah, cost of food. I know.
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The cost of food does not
stop at the cash register.
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That's right.
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Based on what we
eat, it can go into
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the doctor's office, et cetera.
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So...
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We say doctor's office,
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or we can wind
up in the hospital
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or intensive care.
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And that's the
total cost of food.
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Oh, yeah. Oh, yeah.
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Yes, it just continues.
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And so the thing is,
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when we think about
vegetarianism and changing up,
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one of the ways in which
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I was able to
make these switches
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was really because of
the fact that I kept saying,
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okay, so what
are we gonna do now?
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Okay.
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How are we gonna
switch things up?
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And I'm always
thankful because my daughter...
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When I went to school
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we start learning
about nutrition and stuff.
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She kept saying, "Mom, mom,
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you've changed a lot
of recipes up already.
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Why don't you
just take things out
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and make them vegetarian?"
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And I was like, hmm,
out of the mouth of babes.
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And so I began
switching things out,
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what do you do for sugar?
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What do you do for fat?
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You know, what do
you for your oils?
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And as you
begin to work with it,
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what do you do for your flours?
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What do you do with the
bread? All those things.
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Believe it or not, this
is just the most best time
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to really think about
vegetarian plant-based food,
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because it's so much out there
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that is open
and available to us.
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But you do have to know
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how to mix it
and put it together.
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That's the show. Yeah.
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And a lot of people wanna do
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something
that's easy, palatable.
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Yeah.
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And the mouth
appeal, it looks appetizing.
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Yes.
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When I got married
to you 26 years ago,
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I think about that.
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Yeah, 26 years ago, my wife had
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57 cookbooks, 57.
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And you told me
all those cookbooks,
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like maybe two or
three recipes are good
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in each one of those cookbooks.
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So that's why you
decided to make your own.
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I spend a lot of
money buying cookbooks
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because somebody
was showing him up
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and showing a special thing.
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I got the book and
discovered only maybe
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two or three
recipes that will work...
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And on the whole book.
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But once again, someone said,
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if you don't
like what's going on,
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do something about it.
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Yeah. So the
challenge was out there.
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Challenge was out
there to make the switches.
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And it just is amazing
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because God is actually
the one is over all of them.
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And he always says to me,
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let's go in the kitchen,
let's go in the kitchen.
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As I'm thinking
through and working things out.
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I'm trying to
figure out what goes on.
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And one of the things
that I really like is that,
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at Oakwood University
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I taught classes in
nutrition and one of the classes
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I taught was the
science of foods.
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And that was
studying foods and seeing
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what makes them bake.
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How do you get the
material the color they turn
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and what makes them fluent,
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all those things, the
texture and everything.
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So not only did
I have to do that
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as an instructor,
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but I had to
teach the students that
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'cause they just
thought if I saw a cornbread
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and it was brown
and gold, I'm good.
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No, no, you got to figure out
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what actually
makes it that color.
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So... ..I
remember you told me...
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when some of your
students signed for your class.
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They saw
nutritions. Oh, I got this.
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Nutrition, that's
easy. Yeah, we say that.
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It's a science.
It's a serious science.
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Nutrition is a science.
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It is. It is. It is.
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Okay, so...
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And so this first recipe,
Curtis, believe it or not,
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it's actually a barbecue rib
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that I know
that's gonna shock 'em.
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Okay. Okay.
We'll see this recipe.
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So let's look at that
recipe, I think it's a good one.
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All right. Let's do it.
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It's actually called
mock beefy barbecue ribs.
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Okay.
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Now, I've always
been kind of reluctant
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to do this particular recipe
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because there's more, more,
a little bit more work with it.
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Okay. And it has the stages...
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But I'm gonna tell you right now
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when these ribs are done,
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you are like, you
got to be kidding me.
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They taste like regular ribs.
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You'll be licking your fingers
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Oh, yeah, yeah,
yeah, yeah, yeah.
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So in this recipe, Curtis,
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we've already got
our vital wheat gluten,
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and you know the
vital wheat gluten...
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Now, let's talk about that.
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The vital wheat
gluten back in the day
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when we were making all
of our meat substitutes,
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I remember that.
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We used to take flour,
wash it, wash it, wash it
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till we got down to
the gluten base of it.
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We have a big pot of
water with bell peppers
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and onions and garlic in it.
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And then we would take that ball
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and sit it down
into that with a soft,
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like a beef sauce or whatever.
00:07:52.60\00:07:53.94
And we'd cook it up
and it would swell up
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and we would do
burgers out of it.
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We would do
steak lids out of it,
00:07:57.24\00:07:59.17
everything that
mocked and looked like
00:07:59.21\00:08:00.78
anything that
had to do with meat.
00:08:00.81\00:08:02.14
And, of course it was brown.
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And so then all of a
sudden, like I said before,
00:08:03.55\00:08:06.51
this is the best time to
think about plant-based eating.
00:08:06.55\00:08:08.38
Making up our
vital wheat gluten,
00:08:08.42\00:08:09.78
all you're doing is
just add water to it.
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It's already...
..Just add water...
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it's already ready to go.
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In the regular
grocery store, right?
00:08:13.92\00:08:15.26
It's in the
regular grocery store.
00:08:15.29\00:08:16.62
Grocery store.
Yeah. Vital wheat gluten.
00:08:16.66\00:08:17.99
And so with this one here,
particularly when they make it
00:08:18.03\00:08:19.59
look like, act like, smell like,
00:08:19.63\00:08:21.03
tastes like ribs,
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then what we gonna do is
we gotta have warm water.
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And what you're gonna do
for meat is you're gonna put
00:08:25.57\00:08:26.94
in the natural peanut butter
00:08:26.97\00:08:28.57
and a soy sauce
and a liquid smoke.
00:08:28.60\00:08:29.94
Okay.
00:08:29.97\00:08:31.31
And then you're gonna
spin that up with, for me.
00:08:31.34\00:08:32.67
You do that. Go
ahead and do that now?
00:08:32.71\00:08:34.04
Yes. Go ahead and do
that. Now, liquid smoke.
00:08:34.08\00:08:36.14
Let's because that may be
new to some people as well.
00:08:36.18\00:08:38.55
Well...
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Where you can find that
in the regular grocery store?
00:08:39.95\00:08:41.28
Yeah, it's right
there with all...
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Yeah, with the soy sauces,
00:08:42.68\00:08:44.02
liquid smoke is
right up with that.
00:08:44.05\00:08:45.39
Okay, in that same area. Okay.
00:08:45.42\00:08:46.76
Okay.
00:08:46.79\00:08:48.12
And I'm going to,
00:08:48.16\00:08:49.49
you're gonna put
in that peanut butter.
00:08:49.52\00:08:50.86
Now, when you put that yeast,
you start spinning right away
00:08:50.89\00:08:52.23
because the peanut butter
00:08:52.26\00:08:53.60
is gonna jump to
the bottom, right?
00:08:53.63\00:08:54.96
Okay. Take care of yourself.
00:08:55.00\00:08:56.33
Yeah.
00:08:56.36\00:08:57.70
And then I'm gonna ask you
00:08:57.73\00:08:59.07
putting in the
nutritional yeast inside
00:08:59.10\00:09:00.44
with my vital wheat gluten.
00:09:00.47\00:09:02.67
I'm gonna put
the onion powder in
00:09:02.70\00:09:05.01
and we'll use vital wheat gluten
00:09:05.04\00:09:06.37
can make almost anything.
00:09:06.41\00:09:07.74
I mean, I've seen, I've
actually done corn beef.
00:09:07.78\00:09:10.68
Okay.
00:09:10.71\00:09:12.05
I've done mock chicken
00:09:12.08\00:09:14.32
because the vital wheat
gluten has such a personality.
00:09:14.35\00:09:17.05
It doesn't have
any flavor at all.
00:09:17.09\00:09:19.29
And so with that in
mind is able to mix and match
00:09:19.32\00:09:22.39
anything you wanna put together
and make a meat substitute.
00:09:22.42\00:09:26.76
All right.
00:09:26.80\00:09:28.13
So, Curtis, what
you're gonna do now for me
00:09:28.16\00:09:29.63
is you're gonna slowly stir in.
00:09:29.66\00:09:31.57
I mean, you're
going to add that in
00:09:31.60\00:09:32.93
and I'm gonna
stir while you do it.
00:09:32.97\00:09:34.30
You're gonna
stir, this is the sauce,
00:09:34.34\00:09:35.90
it's gonna go in
00:09:35.94\00:09:37.27
and want to make
sure that peanut butter.
00:09:37.31\00:09:38.64
Oh, I can't do
it too slow, honey.
00:09:38.67\00:09:40.38
Now, just put it on.
00:09:40.41\00:09:41.74
Put it over here on
the edge, baby, like that.
00:09:41.78\00:09:43.58
I can't do it too slow
though. There you go, like that.
00:09:43.61\00:09:46.58
Okay. Okay. You got it?
00:09:46.61\00:09:48.08
All right.
00:09:48.12\00:09:49.45
And so what we're doing is
we're actually making a paste,
00:09:49.48\00:09:52.59
putting this together, it
looks like a paste at first,
00:09:52.62\00:09:54.26
but it's actually gonna
make a ball, a gluten...
00:09:54.29\00:09:56.22
Oh, oh, give me
that peanut butter.
00:09:56.26\00:09:57.59
There it is. Okay.
00:09:57.63\00:09:58.99
You get that out of there.
00:09:59.03\00:10:01.56
'Cause this is what helps
to make it, have that flavor.
00:10:01.60\00:10:04.57
Okay.
00:10:04.60\00:10:05.93
You can go ahead
and pull that in.
00:10:05.97\00:10:07.54
Well, yeah, really kind of...
00:10:07.57\00:10:08.90
There you go. It's okay.
00:10:08.94\00:10:10.34
There you go. All right.
00:10:10.37\00:10:12.37
Let me get that... There you go.
00:10:12.41\00:10:15.98
And I'm just
smashing up in there,
00:10:16.01\00:10:17.55
and I've said
natural peanut butter.
00:10:17.58\00:10:18.91
Okay.
00:10:18.95\00:10:20.28
And why is that
different, Curtis,
00:10:20.32\00:10:21.65
from the regular
peanut butter that people use?
00:10:21.68\00:10:23.02
Oh, you get the sugar. Right.
00:10:23.05\00:10:24.39
It should be two ingredients,
folks, two, peanuts and salt.
00:10:24.42\00:10:28.19
That's it. That's it.
00:10:28.22\00:10:29.56
Now you have the
sugar and everything else.
00:10:29.59\00:10:31.09
And I mean, that's not the...
00:10:31.13\00:10:32.73
So now what
about chunky or smooth
00:10:32.76\00:10:35.20
or doesn't really matter?
00:10:35.23\00:10:36.56
You're not gonna do chunky
00:10:36.60\00:10:37.93
because remember
this is gonna be a rib,
00:10:37.97\00:10:39.30
so you don't wanna
make chunky peanut butter.
00:10:39.33\00:10:40.74
You definitely want to use...
So forget about the chunky.
00:10:40.77\00:10:42.44
You want the smooth. Yeah. Okay.
00:10:42.47\00:10:44.01
And let me hold
this for a minute here.
00:10:44.04\00:10:46.71
Okay. Hold it, baby.
00:10:46.74\00:10:48.31
There's a little
bit of a sauce there.
00:10:48.34\00:10:49.68
Can you pour that right in?
00:10:49.71\00:10:52.35
This one? Yeah.
00:10:52.38\00:10:53.72
That one there, it
gives me everything.
00:10:53.75\00:10:55.65
Okay. Okay. Alrighty.
00:10:55.68\00:10:57.99
And then same
thing with that soy,
00:10:58.02\00:11:00.66
just give me that.
00:11:00.69\00:11:02.39
Okay. All right.
00:11:02.42\00:11:03.83
Now this is the part
00:11:03.86\00:11:05.19
where it gets kinda
touchy, kinda touchy.
00:11:05.23\00:11:08.50
So this is what we
have to do. I got my gloves.
00:11:08.53\00:11:10.43
Okay. You don't
get messed with that.
00:11:10.47\00:11:14.94
Because what you have to do
00:11:14.97\00:11:16.30
is you have to kind of need this
00:11:16.34\00:11:17.67
for a few
minutes to get everything
00:11:17.71\00:11:19.04
mashed in together.
00:11:19.07\00:11:20.41
And we're gonna
take and put it into
00:11:20.44\00:11:22.81
our 8x8 square glass dish.
00:11:22.84\00:11:26.11
So all I'm doing
is just moving around.
00:11:26.15\00:11:28.85
Okay.
00:11:28.88\00:11:30.22
Remember now
we're supposed to be
00:11:30.25\00:11:31.59
making these ribs.
00:11:31.62\00:11:32.95
And the other thing is
00:11:32.99\00:11:34.32
when we're doing
cooking vegetarian
00:11:34.36\00:11:36.66
and we have to go somewhere
00:11:36.69\00:11:38.03
and somebody asks
us to bring something,
00:11:38.06\00:11:39.69
we never tell them
what we're bringing.
00:11:39.73\00:11:41.23
No.
00:11:41.26\00:11:42.60
Because the minute you
say the word vegetarian...
00:11:42.63\00:11:45.73
Never say vegan,
you're just in another planet.
00:11:45.77\00:11:49.04
You're just totally out. So...
00:11:49.07\00:11:51.11
Vegetarian is bad
enough. I know, I know.
00:11:51.14\00:11:54.31
And so you don't
have to need a lot.
00:11:54.34\00:11:55.68
This has helped
to make it tender.
00:11:55.71\00:11:57.05
We know I've
mixed all my combination
00:11:57.08\00:11:58.41
of things in there together.
00:11:58.45\00:11:59.78
I'm gonna keep these on because,
00:11:59.81\00:12:01.15
Curtis, what I
need you to do is...
00:12:01.18\00:12:02.52
I believe I have
my spray. No, I don't.
00:12:02.55\00:12:06.69
My cooking spray. Cooking spray.
00:12:06.72\00:12:08.82
Okay. Over there, okay.
00:12:08.86\00:12:10.19
Would you get that for me?
00:12:10.23\00:12:11.56
Now, when I'm over there,
is there anything else you need
00:12:11.59\00:12:13.96
other than the cooking spray
while I'm in that vicinity?
00:12:14.00\00:12:16.93
No, that's it.
That's it. Cooking spray.
00:12:16.97\00:12:18.53
So I'm gonna go
00:12:18.57\00:12:19.90
and get the cooking spray
and I'll be right back, okay?
00:12:19.93\00:12:21.27
You get the cooking spray
00:12:21.30\00:12:22.64
and I won't talk about
you while you're going.
00:12:22.67\00:12:24.01
I'm not going too far.
00:12:24.04\00:12:25.37
I can still listen to
you while you're talking.
00:12:25.41\00:12:27.38
Okay. Okay.
00:12:27.41\00:12:29.38
So, okay. Also bring that...
00:12:29.41\00:12:35.28
Okay. And it's time to talk.
00:12:35.32\00:12:36.72
You're busy laughing. Okay.
00:12:36.75\00:12:38.49
What I want you to do is
I want you to hold this up
00:12:38.52\00:12:40.32
like this open to the side
and then you're gonna spray
00:12:40.36\00:12:42.29
the bottom of
that for me please.
00:12:42.32\00:12:43.66
Oh, okay. That's enough.
00:12:43.69\00:12:47.30
Okay. All right.
00:12:47.33\00:12:48.66
I said that there. All right.
00:12:48.70\00:12:50.37
So all I'm gonna do is
take this ball right here.
00:12:50.40\00:12:53.57
It's got all that
good seasoning in it.
00:12:53.60\00:12:55.27
I'm gonna put it in here. Here.
00:12:55.30\00:12:57.54
Oh. That. That was it.
00:12:57.57\00:12:58.97
And then I'm going to
take them and mash it,
00:12:59.01\00:13:02.01
'cause we got to make a
simulation of barbecue ribs.
00:13:02.04\00:13:06.65
Now, I'll tell you
something right now.
00:13:06.68\00:13:08.68
People watching this and say,
00:13:08.72\00:13:10.59
it's no way in the
world you're gonna make
00:13:10.62\00:13:12.22
some barbecue ribs of
the ingredients I just saw.
00:13:12.25\00:13:14.92
I know, I know.
00:13:14.96\00:13:16.29
And there's no way in the world.
00:13:16.32\00:13:17.79
When it comes to
plant-based cooking,
00:13:17.83\00:13:19.36
people are always
saying, that ain't gonna work.
00:13:19.39\00:13:21.76
No, I can see that right now.
Some people may be saying that.
00:13:21.80\00:13:24.67
I know.
00:13:24.70\00:13:26.03
But you know, I'm
gonna tell you right now,
00:13:26.07\00:13:27.40
it does work.
00:13:27.44\00:13:28.77
All right.
00:13:28.80\00:13:30.14
So once you put in
there, you wanna make sure
00:13:30.17\00:13:31.51
that it goes to
all your corners.
00:13:31.54\00:13:32.87
Okay.
00:13:32.91\00:13:34.24
And believe it or not,
00:13:34.28\00:13:35.61
when it goes in
the oven to bake,
00:13:35.64\00:13:36.98
it's actually gonna
swell up a little bit
00:13:37.01\00:13:38.35
because it is gluten based.
00:13:38.38\00:13:39.71
Okay. All right. So
I've mashed that down.
00:13:39.75\00:13:42.12
Now, I'm going to take these off
00:13:42.15\00:13:44.22
because now it's time
00:13:44.25\00:13:45.59
to show you the
other parts of this.
00:13:45.62\00:13:47.16
We're going to take a knife.
00:13:47.19\00:13:49.26
And the name of
the game is to cut this
00:13:49.29\00:13:50.89
into eight pieces.
00:13:50.93\00:13:52.33
Don't worry about trying to go
all the way down to the bottom,
00:13:52.36\00:13:54.40
you know, but just know
we're going to do eight pieces.
00:13:54.43\00:13:56.23
So we're gonna
go down. Oh, Okay.
00:13:56.26\00:13:58.80
Okay.
00:13:58.83\00:14:00.17
And we're gonna go down
and you're gonna do this thing
00:14:00.20\00:14:03.51
and we're gonna go down
00:14:03.54\00:14:04.87
'cause we got to
do eight of these.
00:14:04.91\00:14:06.24
Okay? And we're gonna go down.
00:14:06.27\00:14:09.84
Okay?
00:14:09.88\00:14:11.21
And this is gonna
be more defined as it,
00:14:11.25\00:14:12.88
after it comes out the oven,
00:14:12.91\00:14:14.68
you're gonna go and
do this another time.
00:14:14.72\00:14:16.18
How many I got? One, two, three.
00:14:16.22\00:14:18.15
One, two, three,
four, five, six, seven.
00:14:18.19\00:14:23.02
And the last one is
gonna make eight one.
00:14:23.06\00:14:25.99
All right. Okay.
00:14:26.03\00:14:28.10
Now, because ribs
really don't have.
00:14:28.13\00:14:30.70
You can make them long,
00:14:30.73\00:14:32.07
but let's make these short ribs.
00:14:32.10\00:14:33.44
So we're gonna come across.
00:14:33.47\00:14:34.94
In half. In half.
00:14:34.97\00:14:36.84
All right.
00:14:36.87\00:14:39.21
And one of the
things that you can do,
00:14:39.24\00:14:40.71
if you have a pizza cutter...
00:14:40.74\00:14:42.21
Oh. Okay.
00:14:42.24\00:14:43.58
You can use your pizza cutter...
00:14:43.61\00:14:44.95
And do that. And
you can go across.
00:14:44.98\00:14:46.31
Okay.
00:14:46.35\00:14:47.68
And sometimes I do
this at the beginning,
00:14:47.72\00:14:49.05
sometime I do the pizza thing
00:14:49.08\00:14:50.42
at the very end once
it comes out the oven.
00:14:50.45\00:14:51.79
Okay.
00:14:51.82\00:14:53.15
So at this point,
it's going in the oven
00:14:53.19\00:14:54.82
at 325 degrees
for about 30 minutes.
00:14:54.86\00:14:59.29
All right.
00:14:59.33\00:15:00.66
If you come and cook
here at the 3ABN oven,
00:15:00.70\00:15:03.26
it's even faster.
00:15:03.30\00:15:04.63
What happens first?
00:15:04.67\00:15:06.00
Show them what happens 'cause...
00:15:06.03\00:15:07.37
This how fast all
ovens are here in ABN.
00:15:07.40\00:15:10.81
And bring out the...
00:15:10.84\00:15:12.17
Let's see how fast
the oven really is.
00:15:12.21\00:15:13.88
That's fast
cooking. Yes, indeed.
00:15:24.49\00:15:27.22
There it is.
00:15:27.26\00:15:29.22
Wow, look at that. Okay, yeah.
00:15:29.26\00:15:30.83
And so we've already
got this taken care of,
00:15:30.86\00:15:33.33
it's already been ready to go.
00:15:33.36\00:15:34.96
And now at this
point, because it done,
00:15:35.00\00:15:37.57
now you're not
quite sure what it is.
00:15:37.60\00:15:38.93
So we're going to go
ahead and finish them off
00:15:38.97\00:15:40.30
a little bit here again.
00:15:40.34\00:15:41.67
Trying to score again. Score it.
00:15:41.70\00:15:43.30
And we're gonna score
it now into four sections.
00:15:43.34\00:15:47.14
Okay.
00:15:47.18\00:15:48.51
Four sections,
because our next step
00:15:48.54\00:15:51.05
is to turn on and we got to...
00:15:51.08\00:15:52.98
Now it got to look like ribs.
00:15:53.01\00:15:54.35
Now we've got to simulate.
00:15:54.38\00:15:55.72
We got to get some barbecue...
Yeah, get some lines on it.
00:15:55.75\00:15:58.35
Yeah. Get some lines on it.
00:15:58.39\00:16:00.06
So let's go ahead and do
that. That's going to be next.
00:16:00.09\00:16:03.22
I need some more oil. Okay.
00:16:03.26\00:16:06.36
Regular...
00:16:06.39\00:16:09.33
I'll put some in a jar or a cup.
00:16:09.36\00:16:11.17
Yeah. Put some in, put them...
00:16:11.20\00:16:12.53
Put some in this
right here, baby.
00:16:12.57\00:16:15.94
And let me see, do I have,
wait a minute, wait a minute.
00:16:15.97\00:16:17.54
Before you go any
way, do I have my brush?
00:16:17.57\00:16:22.01
I should have my barbecue
brush over there as well.
00:16:22.04\00:16:24.81
Okay.
00:16:24.85\00:16:26.18
So, you know, I
love sending Curtis
00:16:26.21\00:16:27.55
away to find things.
00:16:27.58\00:16:28.92
And sometime when I
think I got all of it together,
00:16:28.95\00:16:31.05
I really don't, but it's okay.
00:16:31.09\00:16:32.75
It's okay.
00:16:32.79\00:16:34.12
Because he's working
over there and, baby,
00:16:34.16\00:16:36.02
you can bring
that oil back if you...
00:16:36.06\00:16:37.39
Oh, go ahead. Bring me that.
00:16:37.43\00:16:38.76
And then did you see my brush
that I used to brush it on?
00:16:38.79\00:16:42.63
Okay. Here's the oil right here.
00:16:42.66\00:16:45.23
And I'll come back
and bring the brush.
00:16:45.27\00:16:46.70
Okay? Absolutely.
00:16:46.74\00:16:48.07
So that will get
you started. Thank you.
00:16:48.10\00:16:49.44
All right? I appreciate that.
00:16:49.47\00:16:50.81
But I need to brush it off
00:16:50.84\00:16:52.17
to be able to put it on a grill.
00:16:52.21\00:16:53.54
Okay. I'll be right back.
00:16:53.58\00:16:54.91
All right. Go ahead. Okay.
00:16:54.94\00:16:56.28
Now, if I'm gone too long,
00:16:56.31\00:16:57.65
you may have to come
off the camera with me.
00:16:57.68\00:16:59.01
Anyway, one of the things
00:17:01.18\00:17:02.92
that happens is we've
got it looking like this
00:17:02.95\00:17:04.92
and we make the lines in it
00:17:04.95\00:17:06.35
because when you make the lines,
00:17:06.39\00:17:07.72
because most
ribs are really thin.
00:17:07.76\00:17:09.79
Okay?
00:17:09.82\00:17:11.16
And we usually
do them in blocks.
00:17:11.19\00:17:13.06
So when you look at
this particular recipe,
00:17:13.09\00:17:16.26
I've actually cut it
here. I've cut it here.
00:17:16.30\00:17:20.57
We're doing it
half and half here.
00:17:20.60\00:17:22.30
Okay now, I hope this will work.
00:17:22.34\00:17:24.27
Absolutely, see there. Oh, good.
00:17:24.31\00:17:25.97
Okay. Okay. See there.
00:17:26.01\00:17:27.91
So what I'm gonna do
is I'm gonna take my brush
00:17:27.94\00:17:32.65
and I'm gonna
brush my grill first.
00:17:32.68\00:17:34.72
Oh, okay.
00:17:34.75\00:17:36.15
Because we gotta
get that simulation.
00:17:36.18\00:17:37.92
Oh, this will
give some lines to it.
00:17:37.95\00:17:40.46
That's right. There you go.
00:17:40.49\00:17:41.99
Okay. There you go.
00:17:42.02\00:17:43.36
And then I'll take a little bit
00:17:43.39\00:17:45.29
and I begin to
put on top of that.
00:17:45.33\00:17:47.00
It had been in oven
already cooking 30 minutes,
00:17:47.03\00:17:50.17
but we got to get
that line on here.
00:17:50.20\00:17:51.73
So it looks like ribs. Okay?
00:17:51.77\00:17:53.70
And those who eat ribs know that
00:17:53.74\00:17:55.27
this is a right on point
00:17:55.30\00:17:57.64
as far as how it's
supposed to be looking.
00:17:57.67\00:17:59.24
Okay? So we got that on there.
00:17:59.27\00:18:01.88
You wanna make sure that
your grill is not too high
00:18:01.91\00:18:06.75
and you don't wanna burn them.
00:18:06.78\00:18:08.68
Okay? So we got our grill on.
00:18:08.72\00:18:10.35
Let me just make sure
that it's high enough.
00:18:10.39\00:18:12.45
And by the way, you
can also take this stove.
00:18:12.49\00:18:14.32
This is very good.
00:18:14.36\00:18:15.69
You can also take this
00:18:15.72\00:18:17.06
and do this on a
grill, barbecue grill outside.
00:18:17.09\00:18:19.03
How about that?
00:18:19.06\00:18:20.40
So we gonna
take the first group.
00:18:20.43\00:18:23.23
Also four sections at a time.
00:18:23.26\00:18:26.74
If I can get open here. Yeah.
00:18:26.77\00:18:29.74
Okay. 'Cause you got to cut it.
00:18:29.77\00:18:31.31
Remember use the...
00:18:31.34\00:18:33.94
It's okay, there
you go. All right.
00:18:33.98\00:18:36.95
And I'm gonna go ahead on
00:18:36.98\00:18:38.31
and because the
lines are going this way,
00:18:38.35\00:18:39.95
I'm gonna put it
on a grill this way.
00:18:39.98\00:18:43.39
All right.
00:18:43.42\00:18:44.75
And we can actually do four more
00:18:44.79\00:18:46.69
on the other side there.
00:18:46.72\00:18:48.06
So let me just go
ahead and do this.
00:18:48.09\00:18:49.42
So, you ready to
go. It's already cut.
00:18:49.46\00:18:50.79
Yeah, honey.
You're welcome, honey.
00:18:50.83\00:18:52.16
I'm gonna put them on the grill
00:18:52.19\00:18:53.93
and the grill is gonna make
those lines on there for us.
00:18:53.96\00:18:55.76
And now, I want
on the other side
00:18:55.80\00:18:57.87
is to go ahead and
put a little bit oil.
00:18:57.90\00:18:59.23
But we've got to flip
them over on the other side.
00:18:59.27\00:19:00.60
Okay? All right.
00:19:00.64\00:19:01.97
This is before,
now I mentioned that
00:19:02.00\00:19:03.71
we have a barbecue sauce.
00:19:03.74\00:19:06.44
You have your
favorite barbecue sauce
00:19:06.47\00:19:07.88
that you'd like to use.
00:19:07.91\00:19:09.24
So that's when you can do that.
00:19:09.28\00:19:10.61
Now we do have, in
our global cookbook,
00:19:10.65\00:19:12.31
we make our own barbecue sauce.
00:19:12.35\00:19:14.38
We make our barbecue
sauce. We make our muster.
00:19:14.42\00:19:16.52
We make our
butters, all of those.
00:19:16.55\00:19:19.12
But in the
market also you'll find
00:19:19.15\00:19:21.52
those kinds of things as well.
00:19:21.56\00:19:23.39
So it's gonna get
brown on both sides.
00:19:23.43\00:19:25.96
That those two, that's gonna...
00:19:25.99\00:19:27.36
Now, this is it. Okay.
00:19:27.40\00:19:28.86
Once... Now I'm
gonna do the other two.
00:19:28.90\00:19:30.67
Once you get finished
browning it on one side
00:19:30.70\00:19:32.67
and browning it
on the other side.
00:19:32.70\00:19:34.04
Then what you're gonna do
is you're gonna put it back
00:19:34.07\00:19:35.47
into your baking dish.
00:19:35.50\00:19:37.01
It goes back in the baking dish
because now it's gonna be time
00:19:37.04\00:19:40.01
for you to put
the barbecue sauce on.
00:19:40.04\00:19:41.88
I already had the
barbecue sauce here.
00:19:41.91\00:19:43.95
My favorite
barbecue sauce is right here
00:19:43.98\00:19:46.41
and we're gonna actually
00:19:46.45\00:19:47.78
put the barbecue sauce
on it after we get done.
00:19:47.82\00:19:49.78
All right?
00:19:49.82\00:19:51.15
So let's just
see what's happening.
00:19:51.19\00:19:53.99
And let's see if it's
got some lines on it yet.
00:19:54.02\00:19:59.13
Head up kind of high. There.
00:19:59.16\00:20:02.13
Well, not as, not as much
as I would like it to have.
00:20:02.16\00:20:04.67
Let's turn it up
a little bit more
00:20:04.70\00:20:07.30
And will stay there
just a little bit longer.
00:20:07.34\00:20:08.80
A little bit longer.
00:20:08.84\00:20:10.17
And the name of
the game is just...
00:20:10.21\00:20:11.54
There you go,
00:20:11.57\00:20:12.91
is to get those lines across it.
00:20:12.94\00:20:14.28
You can see a few lines. Okay.
00:20:14.31\00:20:15.64
Now this particular one,
00:20:15.68\00:20:17.01
I like, because this
is making the ribs up.
00:20:17.05\00:20:18.88
And like I said, that
same vital wheat gluten,
00:20:18.91\00:20:20.72
you can use it and
you can put beef style
00:20:20.75\00:20:23.82
or chicken style flavoring in it
00:20:23.85\00:20:25.19
and you can actually
turn it into a fried chicken.
00:20:25.22\00:20:26.86
Oh, okay.
00:20:26.89\00:20:28.22
Vital wheat gluten,
00:20:28.26\00:20:29.59
you can take make
corn beef out of it.
00:20:29.62\00:20:31.06
You can make a
mock turkey out of it.
00:20:31.09\00:20:32.59
Vital wheat, gluten.
That is the name of the game.
00:20:32.63\00:20:34.53
That is the name
of the game. Okay.
00:20:34.56\00:20:35.90
Okay. All right.
00:20:35.93\00:20:37.27
How did you come up
with this particular recipe?
00:20:37.30\00:20:39.13
I saw something one time
00:20:39.17\00:20:41.10
before it was
talking about some ribs.
00:20:41.14\00:20:43.41
And once again,
00:20:43.44\00:20:45.57
I just played
with it a little bit.
00:20:45.61\00:20:47.44
You kind of tweak
it? I kind of tweaked it.
00:20:47.48\00:20:49.68
I kind of tweaked it.
That's the bottom line.
00:20:49.71\00:20:51.05
You have to kind of
tweak it to make it your own.
00:20:51.08\00:20:52.65
You know what I'm saying.
00:20:52.68\00:20:54.02
And so, I like the fact that
00:20:54.05\00:20:55.48
it's got a nice
chewy taste to it as well.
00:20:55.52\00:20:57.82
It is browning. Okay.
00:20:57.85\00:20:59.52
I see it browning
there, and for the sake of...
00:20:59.55\00:21:02.66
Oh, there you go. Okay.
00:21:02.69\00:21:04.13
Now you start seeing a line...
There's a line across it.
00:21:04.16\00:21:07.00
Yeah. Okay.
00:21:07.03\00:21:08.40
Just turn it up
a little bit. Yeah.
00:21:08.43\00:21:10.70
It got your lines across
it. And so when you're gonna...
00:21:10.73\00:21:14.50
What's gonna happen is
that I'm not gonna keep on this
00:21:14.54\00:21:17.81
because it takes a little bit,
00:21:17.84\00:21:19.27
just remember you're gonna do it
00:21:19.31\00:21:20.81
on the top and on the bottom.
00:21:20.84\00:21:22.41
All right.
00:21:22.44\00:21:23.78
And just to show
you, when it gets done,
00:21:23.81\00:21:26.98
you're gonna move that over,
00:21:27.02\00:21:29.95
you're gonna take it out.
00:21:29.98\00:21:33.25
Put it back in and
put those two in there?
00:21:33.29\00:21:36.29
Oh, oh. I'm
getting ready to sneeze.
00:21:36.32\00:21:39.76
Okay. Let's move this over.
00:21:39.79\00:21:42.96
Oh! Bless you, my child.
00:21:49.64\00:21:53.58
It has to stop, or
it has to keep on going.
00:21:53.61\00:21:55.84
No, honey, let's not
talk in just to keep it going.
00:21:55.88\00:21:58.88
Okay. All right.
00:21:58.91\00:22:01.08
So the bottom line is you
want to get those lines on it.
00:22:01.12\00:22:04.62
And instead of...
You see all of that.
00:22:04.65\00:22:07.09
You remember now
I've done this part here.
00:22:07.12\00:22:09.52
These other two are
gonna go on a grill as well
00:22:09.56\00:22:15.00
and get that
browning on both sides.
00:22:15.03\00:22:19.13
Oh, okay. Okay.
00:22:19.17\00:22:20.94
But I wanna show you
00:22:20.97\00:22:23.14
what's gonna happen
once we get done with that.
00:22:23.17\00:22:25.67
Gonna get yourself together,
00:22:25.71\00:22:27.04
you're gonna take
your barbecue sauce
00:22:27.08\00:22:29.11
and you're gonna start
putting it on the ribs.
00:22:29.14\00:22:31.11
It's time to paint. It's time.
00:22:31.15\00:22:33.75
It's time. I'm painting, baby.
00:22:33.78\00:22:36.32
Okay. The barbecue sauce on.
00:22:36.35\00:22:39.29
And it goes back
into the oven. Oh, okay.
00:22:39.32\00:22:41.62
It goes back in the oven
00:22:41.66\00:22:42.99
and it's gonna go 10
minutes on both sides.
00:22:43.02\00:22:45.09
Now you wanna put barbecue sauce
00:22:45.13\00:22:46.73
on both sides or flip it?
00:22:46.76\00:22:48.10
Flip it over.
00:22:48.13\00:22:49.53
Once you put on
that one side like that,
00:22:49.56\00:22:51.37
once it's getting done.
00:22:51.40\00:22:52.73
Then I take and turn them over.
00:22:52.77\00:22:54.30
Now what I do is it's
10 minutes on this side.
00:22:54.34\00:22:57.11
Go ahead and do 10
minutes at 325 degrees.
00:22:57.14\00:23:00.11
It's gonna caramelize,
00:23:00.14\00:23:01.48
the barbecue sauce is
gonna caramelize on you.
00:23:01.51\00:23:02.84
Okay?
00:23:02.88\00:23:04.21
Then you flip it over
00:23:04.25\00:23:05.58
and you do it 10 minutes
on the other side as well.
00:23:05.61\00:23:07.18
At the end of the program,
00:23:07.22\00:23:08.55
you will see
the finished product
00:23:08.58\00:23:09.92
and you are
going to be super-fast.
00:23:09.95\00:23:11.29
Okay.
00:23:11.32\00:23:12.65
So, Curtis, let's go
ahead on and look at,
00:23:12.69\00:23:14.52
see, it's already doing even...
00:23:14.56\00:23:15.89
Yes. Is turning it.
00:23:15.92\00:23:17.46
It is doing this. Excellent.
00:23:17.49\00:23:18.93
Superb. Okay.
00:23:18.96\00:23:20.30
So... Barbecue, beefy barbecue.
00:23:20.33\00:23:22.23
Beefy barbecue ribs. All right.
00:23:22.26\00:23:24.60
"Beefy" in quotations. Yes.
00:23:24.63\00:23:26.84
Now, along with barbecue ribs,
00:23:26.87\00:23:30.31
why not have
barbecue baked beans?
00:23:30.34\00:23:31.97
Oh, well might as well, okay.
00:23:32.01\00:23:33.34
So when we're going on a picnic.
00:23:33.38\00:23:34.74
So we need to go ahead
on and do the baked beans.
00:23:34.78\00:23:36.54
It's a very simple, easy recipe.
00:23:36.58\00:23:38.11
Let's look at the
ingredients. Okay. Let's do it.
00:23:38.15\00:23:41.82
It is our spicy
barbecue baked beans.
00:23:41.85\00:23:44.65
Okay. That's gonna sound...
00:23:52.73\00:23:54.43
Maybe barbecue
beans with barbecue ribs.
00:23:54.46\00:23:56.67
Yeah, because, you know,
00:23:56.70\00:23:58.03
there are certain
foods that are picnic foods.
00:23:58.07\00:23:59.40
All right. They go together.
00:23:59.43\00:24:00.77
You got to have the
barbecue baked beans
00:24:00.80\00:24:02.14
to go with that.
00:24:02.17\00:24:03.51
And this one is so simple.
00:24:03.54\00:24:04.87
It is just the red kidney bean.
00:24:04.91\00:24:07.54
That's all we have there.
00:24:07.58\00:24:08.91
And all we're gonna do
00:24:08.94\00:24:10.28
is put that
kidney bean in our pot.
00:24:10.31\00:24:13.68
Well, let's do this first.
00:24:13.72\00:24:15.05
Let's mix it in
with the barbecue sauce.
00:24:15.08\00:24:16.42
Okay.
00:24:16.45\00:24:17.79
Wanna go ahead and put in there?
00:24:17.82\00:24:19.15
Here you go.
Just mix it in with...
00:24:19.19\00:24:20.52
Oh spatula. Spatula.
00:24:20.56\00:24:22.99
Okay. All right.
00:24:23.02\00:24:25.39
So he's gonna mix
that in with that as well.
00:24:25.43\00:24:28.80
And the thing is,
there's a lot of barbecue sauce
00:24:28.83\00:24:30.87
on the market as well.
00:24:30.90\00:24:32.23
Like I said before,
00:24:32.27\00:24:33.60
we make our own
barbecue sauce because sometime
00:24:33.64\00:24:35.14
there's things in it
that we're not wanting to eat
00:24:35.17\00:24:37.74
as we're plant-based eaters,
00:24:37.77\00:24:39.54
but I make up the barbecue sauce
00:24:39.57\00:24:42.01
way ahead of time,
and it makes a lot.
00:24:42.04\00:24:44.71
So just regular
red kidney beans.
00:24:44.75\00:24:47.35
Regular red kidney beans.
00:24:47.38\00:24:48.75
Now the name of this game is,
00:24:48.78\00:24:50.19
there's two things
you can do with it.
00:24:50.22\00:24:51.55
One, you can put the
kidney beans in the oven,
00:24:51.59\00:24:54.72
in a baking dish and
let it cook in the oven
00:24:54.76\00:24:57.43
or because the
beans are already done.
00:24:57.46\00:24:59.56
You can just
put them into a pot,
00:24:59.59\00:25:00.93
like I'm getting
ready to do it right now.
00:25:00.96\00:25:02.30
Oh, that's it, huh? I
mean, it's that simple?
00:25:06.17\00:25:08.67
That's two
seconds. I know, I know.
00:25:08.70\00:25:10.41
And I know, I know
00:25:10.44\00:25:12.21
at back I thought that we
were gonna be working hard
00:25:12.24\00:25:13.98
to make these beans up.
00:25:14.01\00:25:15.34
No. No. Okay.
00:25:15.38\00:25:17.35
We're gonna turn
in, turn the fire on.
00:25:17.38\00:25:19.61
And I'm gonna
turn them on to simmer
00:25:24.12\00:25:26.62
because they're gonna cook
00:25:26.65\00:25:27.99
for about maybe a
good 30, 30 to 45 minutes.
00:25:28.02\00:25:30.63
Let it sit there as
it's getting itself together.
00:25:30.66\00:25:33.13
And you know, we got the ribs
already up there in the oven.
00:25:33.16\00:25:35.50
Yes.
00:25:35.53\00:25:36.87
Remember, it's 10
minutes on one side,
00:25:36.90\00:25:38.23
then you gonna flip over
10 minutes on the other side.
00:25:38.27\00:25:39.83
The ribs? Yeah, the ribs.
00:25:39.87\00:25:41.87
We kind of...
Let me go up and...
00:25:41.90\00:25:43.24
No, no, no,
they're fine. They're fine.
00:25:43.27\00:25:45.01
Okay. But anyway.
00:25:45.04\00:25:46.51
Now, now, now we got the
ribs and we got the big beans.
00:25:46.54\00:25:51.01
Now I know
you're saying yourself,
00:25:51.05\00:25:52.48
so we're going on a picnic.
00:25:52.51\00:25:53.85
So what else could we
possibly have on this picnic?
00:25:53.88\00:25:56.82
How about, but say the salad.
00:25:56.85\00:25:59.22
Okay. I knew that was coming.
00:25:59.25\00:26:00.59
You know potato salad
got to be part of that.
00:26:00.62\00:26:01.96
Had to have potato salad. Yes.
00:26:01.99\00:26:03.73
So let's look at the
recipe of our potato salad.
00:26:03.76\00:26:06.49
Let's do it.
00:26:06.53\00:26:07.86
This is a red skin potato salad.
00:26:07.90\00:26:10.73
Okay, potato salad.
All right, for picnic.
00:26:26.55\00:26:28.48
I do remember
making potato salad.
00:26:28.52\00:26:32.05
I remember the potato salad
00:26:32.09\00:26:33.46
used to have all
this goody stuff in it,
00:26:33.49\00:26:35.12
including a lot of eggs.
00:26:35.16\00:26:36.79
Goody stuff. So
called goody stuff.
00:26:36.83\00:26:38.73
So now we are
doing our potato salad.
00:26:38.76\00:26:41.06
Cholesterol free.
Cholesterol free. Okay.
00:26:41.10\00:26:44.03
And we don't
have any eggs in it,
00:26:44.07\00:26:45.63
although, there is a way
now, this is just a secret.
00:26:45.67\00:26:49.30
This is just a secret.
00:26:49.34\00:26:50.67
Okay? All right.
00:26:50.71\00:26:52.04
So if you really need to have
those eggs in there, you know,
00:26:52.07\00:26:54.98
you just wanna have an
egg or look like egg in there.
00:26:55.01\00:26:57.98
You can take the silken tofu,
00:26:58.01\00:27:00.65
which is extra firm or the soft.
00:27:00.68\00:27:03.08
Now I say extra firm
00:27:03.12\00:27:04.65
and you're gonna cut
into itty-bitty chunks.
00:27:04.69\00:27:07.22
And then you would
just take and mix it in
00:27:07.26\00:27:08.92
with your potato
salad at the end.
00:27:08.96\00:27:11.03
And people are gonna
think that is boiled eggs
00:27:11.06\00:27:13.73
in with the potato salad.
00:27:13.76\00:27:15.10
Don't tell them, just cut it up.
00:27:15.13\00:27:17.70
Small pieces like
it's like boiled egg
00:27:17.73\00:27:20.60
and put it in that potato salad.
00:27:20.64\00:27:22.24
And they're
gonna think that's it.
00:27:22.27\00:27:23.61
Plus, there's also a salt
out now called black salt,
00:27:23.64\00:27:26.74
and the black salt
actually tastes like egg.
00:27:26.78\00:27:29.58
All right. It has a egg flavor.
00:27:29.61\00:27:30.98
All right. It's
called black salt?
00:27:31.01\00:27:32.35
It's the name of
it, called black salt.
00:27:32.38\00:27:33.72
That's right.
00:27:33.75\00:27:35.08
So, in this recipe,
00:27:35.12\00:27:36.75
because once
again it's plant-based,
00:27:36.79\00:27:38.69
we did something a
little bit different
00:27:38.72\00:27:40.49
and that is,
instead of, you know,
00:27:40.52\00:27:41.86
the big white potatoes
we're doing the red potatoes.
00:27:41.89\00:27:43.53
And these are also on
market right now, too.
00:27:43.56\00:27:46.39
They're very small red
potatoes already ready to go.
00:27:46.43\00:27:49.06
Now, any reason why
these particular potatoes.
00:27:49.10\00:27:50.93
I mean...
00:27:50.97\00:27:52.30
Well, I wanted to
do something different.
00:27:52.33\00:27:53.67
I wanted to do
something different
00:27:53.70\00:27:55.04
from a regular potato salad.
00:27:55.07\00:27:56.40
So now we're doing a red skin
00:27:56.44\00:27:57.77
and we're
keeping the skin on it.
00:27:57.81\00:27:59.14
All right? Okay.
00:27:59.17\00:28:00.51
So with that in mind,
00:28:00.54\00:28:01.88
all I did was put
them into a steamer,
00:28:01.91\00:28:03.24
steamed them up a little bit,
00:28:03.28\00:28:04.61
and then I'm gonna
take a tray this way,
00:28:04.65\00:28:05.98
because I'm
gonna have you go ahead
00:28:06.01\00:28:07.35
and do the bell peppers.
00:28:07.38\00:28:08.72
Oh, bell peppers? Okay.
00:28:08.75\00:28:10.09
And all I did,
all you're gonna do
00:28:10.12\00:28:11.45
is once you steam
them, it takes a few minutes.
00:28:11.49\00:28:12.82
We're just
gonna cut them in half
00:28:12.85\00:28:15.09
and you wanna
cut them bite size.
00:28:15.12\00:28:18.19
Right. So cut them again.
00:28:18.23\00:28:20.36
And then you're
just gonna slice them
00:28:20.40\00:28:21.73
about a couple of times.
00:28:21.76\00:28:23.10
That's all you gotta do.
00:28:23.13\00:28:24.47
That's it. All right.
00:28:24.50\00:28:25.87
This keeps the
nutrients in and the red skin
00:28:25.90\00:28:29.50
makes the potato
look totally different.
00:28:29.54\00:28:31.34
Let me do the onions.
Yes, please do that too.
00:28:31.37\00:28:33.51
A little bit smaller, honey.
00:28:33.54\00:28:35.01
Let me do that one
there a little bit?
00:28:35.04\00:28:37.21
Just tad it.
00:28:37.25\00:28:38.65
Okay, 'cause this is a,
00:28:38.68\00:28:40.02
and also a potato salad normally
00:28:40.05\00:28:41.62
it was the
eggs, it was the mayo,
00:28:41.65\00:28:43.92
and then it was
onions that was in there.
00:28:43.95\00:28:46.52
And maybe you
would use a relish.
00:28:46.55\00:28:48.52
So we have a lot of
cholesterol in there too.
00:28:48.56\00:28:50.46
Yeah, this potato
salad is using red peppers,
00:28:50.49\00:28:53.56
is using bell peppers
and it's using celery.
00:28:53.60\00:28:56.77
Okay? Oh, okay.
00:28:56.80\00:28:58.17
So, I see, you know,
00:28:58.20\00:29:01.74
we had our beans
going on over there
00:29:01.77\00:29:03.10
and I guess they're doing good.
00:29:03.14\00:29:04.47
They're making noise right now.
00:29:04.51\00:29:05.84
Let's see
what's happening. Yeah.
00:29:05.87\00:29:07.21
Let's turn that down,
it's looking real good.
00:29:07.24\00:29:09.11
All that, you smell
that barbecue sauce?
00:29:09.14\00:29:10.75
Mm-hmm. Yeah, you did.
00:29:10.78\00:29:12.65
So we're gonna turn
that all the way down.
00:29:12.68\00:29:15.68
Oh, yes.
00:29:15.72\00:29:17.29
That's one of the easiest ways
to make barbecue baked beans.
00:29:17.32\00:29:20.29
Barbecue baked beans,
00:29:20.32\00:29:21.66
you have to go
through all those things.
00:29:21.69\00:29:23.02
And you know,
when you try to buy
00:29:23.06\00:29:24.39
barbecue baked
beans at the store,
00:29:24.43\00:29:25.76
you're gonna have a
lot of ingredients in it.
00:29:25.79\00:29:27.13
Once again that you
don't need to be having.
00:29:27.16\00:29:29.26
Okay.
00:29:29.30\00:29:30.63
I'm gonna move that to the side,
00:29:30.67\00:29:32.03
pull the beans a
little bit closer to me
00:29:32.07\00:29:33.90
because what's gonna happen now,
00:29:33.94\00:29:35.27
when you're doing
that, we're gonna add
00:29:35.30\00:29:36.64
in now the different things.
00:29:36.67\00:29:38.01
We're gonna add
in first our onions,
00:29:38.04\00:29:39.97
I wanna put these in and then,
00:29:40.01\00:29:41.34
Curtis, you gonna give
me the rest of those, honey.
00:29:41.38\00:29:43.01
Okay. Okay.
00:29:43.04\00:29:44.61
So we're gonna
put the onions in.
00:29:44.65\00:29:47.02
Somebody asked me,
can you use red onions?
00:29:47.05\00:29:48.38
You can, you can
use red onions with it,
00:29:48.42\00:29:50.19
but I'm using that
red skin on the potato.
00:29:50.22\00:29:52.29
So it might kind
of clash with that,
00:29:52.32\00:29:53.92
I got the bell peppers as well.
00:29:53.96\00:29:55.29
I've to put both
of these in together.
00:29:55.32\00:29:56.66
You can put both of those
in there at the same time.
00:29:56.69\00:29:58.26
Go right on in there.
00:29:58.29\00:29:59.96
'Cause all of them
are gonna be a part of it.
00:30:00.00\00:30:02.23
And you can also go ahead
and put in the bell peppers.
00:30:02.26\00:30:04.93
Bell peppers, all
right. Yeah, here.
00:30:04.97\00:30:07.40
Oh, okay. And then the celery.
00:30:07.44\00:30:09.44
Then the celery,
okay You can use that.
00:30:09.47\00:30:11.34
Yeah.
00:30:11.37\00:30:12.71
And this is also a
very colorful dish,
00:30:12.74\00:30:14.08
very colorful.
00:30:14.11\00:30:15.44
And we got the red peppers.
00:30:15.48\00:30:17.35
These red peppers
come from our garden.
00:30:17.38\00:30:20.05
No, not yet...
We've green peppers.
00:30:20.08\00:30:21.42
I mean, we're going
green peppers now, yeah.
00:30:21.45\00:30:23.55
All right.
00:30:23.59\00:30:24.92
And we're just gonna mix that up
00:30:24.95\00:30:26.29
and you can
already see once again,
00:30:26.32\00:30:27.66
it is so pretty.
00:30:27.69\00:30:30.93
My normal potato
salad. We didn't do all that.
00:30:30.96\00:30:33.80
And once again,
00:30:33.83\00:30:35.16
there is so much joy
in plant-based cooking.
00:30:35.20\00:30:37.40
It is so pretty.
00:30:37.43\00:30:38.77
When you see the
combinations and the color that
00:30:38.80\00:30:40.50
you can actually
put together as well.
00:30:40.54\00:30:42.60
I'm gonna
sprinkle on the sea salt.
00:30:42.64\00:30:46.57
And the last thing
is I said an egg free.
00:30:46.61\00:30:49.54
This is an egg free.
00:30:49.58\00:30:50.91
Believe it or not,
it's called Vegenaise.
00:30:50.95\00:30:53.01
They have a
grapeseed mayonnaise,
00:30:53.05\00:30:54.52
a lot of these meals
are out now on the market
00:30:54.55\00:30:56.69
and they are very, very good.
00:30:56.72\00:30:58.05
And what I'm...
00:30:58.09\00:30:59.42
Anything that,
whether I'm doing sandwiches
00:30:59.45\00:31:00.79
or doing salads or whatever,
00:31:00.82\00:31:02.19
anything that calls
for regular mayonnaise,
00:31:02.22\00:31:04.49
which we're not
going to be using,
00:31:04.53\00:31:05.86
we're gonna be
using either a Vegenaise
00:31:05.89\00:31:07.96
or grapeseed mayonnaise.
00:31:08.00\00:31:09.66
Lot of
mayonnaise on the market...
00:31:09.70\00:31:11.57
A lot of them. Salt
based or cholesterol free.
00:31:11.60\00:31:13.67
That's right. That's it.
00:31:13.70\00:31:15.14
And they are in
your regular supermarket.
00:31:15.17\00:31:18.04
Now sometimes
00:31:18.07\00:31:19.41
when people talk
about vegetarianism,
00:31:19.44\00:31:20.78
they always say
things like, you know,
00:31:20.81\00:31:22.21
well, trying to go
plant-based is very expensive.
00:31:22.24\00:31:24.48
And all, we once
again said this before,
00:31:24.51\00:31:26.72
the cost of food does not
stop at the cash register.
00:31:26.75\00:31:29.35
And you are so worth it.
You know, think about it.
00:31:29.38\00:31:31.75
We put a lot of
money in our clothing,
00:31:31.79\00:31:33.15
a lot of money in our cars,
00:31:33.19\00:31:34.52
a lot of money in our vacations.
00:31:34.56\00:31:36.02
But when it comes to our body,
we throw anything up in there.
00:31:36.06\00:31:38.56
You can't keep doing that
00:31:38.59\00:31:39.96
because when you throw things up
00:31:40.00\00:31:41.33
in there, guess what?
00:31:41.36\00:31:42.70
Eventually there's
gonna be some diseases.
00:31:42.73\00:31:44.93
Heart disease,
diabetes, obesity,
00:31:44.97\00:31:48.07
all these things
are a combination.
00:31:48.10\00:31:49.44
All right, it's gonna go down.
00:31:49.47\00:31:50.81
So this part
we're gonna go head on
00:31:50.84\00:31:52.37
and start
putting in the Vegenaise.
00:31:52.41\00:31:55.04
Yeah.
00:31:55.08\00:31:57.25
Now some textures
00:31:57.28\00:31:58.61
are little bit
different than others.
00:31:58.65\00:31:59.98
I mean, I guess it's
a matter of preference.
00:32:00.02\00:32:01.38
It just depends
on what you want.
00:32:01.42\00:32:04.39
Basically the one
I use the Vegenaise,
00:32:04.42\00:32:06.76
this is my favorite one.
00:32:06.79\00:32:08.12
It has a blue label on it.
00:32:08.16\00:32:10.89
But any one you want to use,
00:32:10.93\00:32:12.26
you can, I'm gonna use
a regular spoon on this,
00:32:12.29\00:32:14.46
'cause I think it
would do a lot better,
00:32:14.50\00:32:16.63
'cause I don't have
my other one over there.
00:32:16.67\00:32:18.17
I'm gonna go get one. This one?
00:32:18.20\00:32:19.67
No, it's not gonna
do what I want it to do.
00:32:19.70\00:32:21.04
Okay.
00:32:21.07\00:32:22.40
You just go ahead
on and do it this way.
00:32:22.44\00:32:24.01
So all you're gonna
do is make sure that
00:32:24.04\00:32:26.47
you get all the mayonnaise
00:32:26.51\00:32:29.78
to cover the potatoes.
00:32:29.81\00:32:33.48
And when I do this one here,
00:32:33.52\00:32:34.85
I like to make this
up a day in advance.
00:32:34.88\00:32:36.65
We talk about going on a picnic.
00:32:36.69\00:32:38.45
We do it a day in advance
00:32:38.49\00:32:39.82
and that way it gives
a chance to flavor to get
00:32:39.85\00:32:42.02
all through the
potatoes and onions,
00:32:42.06\00:32:45.16
all get mixed up together.
00:32:45.19\00:32:46.90
This is a beautiful dish
00:32:46.93\00:32:48.26
and it is absolutely knock down.
00:32:48.30\00:32:51.37
Drag out. Good.
00:32:51.40\00:32:53.44
All right. Okay.
00:32:53.47\00:32:54.80
We got that. All right. Okay.
00:32:54.84\00:32:56.17
So we got the potato
salad. We got the ribs.
00:32:56.20\00:32:58.47
Got the barbecue baked
beans. The ribs, barbecue.
00:32:58.51\00:33:00.98
Yeah, we got potato salad.
00:33:01.01\00:33:02.61
Now I guess people
are saying to themselves.
00:33:02.64\00:33:04.61
Okay. So then we got most
of the stuff for our picnic,
00:33:04.65\00:33:07.32
people trying to
figure it out now,
00:33:07.35\00:33:08.72
do you have any
desserts for this picnic?
00:33:08.75\00:33:10.09
Something sweet.
00:33:10.12\00:33:11.45
Gotta have something
sweet and guess what?
00:33:11.49\00:33:12.82
Because we're going to picnic,
00:33:12.85\00:33:14.19
we actually
gonna do two desserts.
00:33:14.22\00:33:16.06
Oh, two? This
gonna be a good picnic.
00:33:16.09\00:33:18.66
It's gonna be a good one. Okay.
00:33:18.69\00:33:20.03
Well, let's look at
the actual first dessert
00:33:20.06\00:33:22.26
that we're gonna be
doing on this particular one
00:33:22.30\00:33:24.40
is our pecan date carob bites.
00:33:24.43\00:33:28.17
Okay.
00:33:43.55\00:33:44.89
This is a
dessert you can take it
00:33:44.92\00:33:46.25
with you on a picnic.
00:33:46.29\00:33:47.62
Yes, you can. Or any place.
00:33:47.66\00:33:48.99
Or any place or once again,
00:33:49.02\00:33:50.36
all natural sugars and
stuff that we're using,
00:33:50.39\00:33:52.89
and this is a real
quick one to make up.
00:33:52.93\00:33:54.70
So just open up
our food processor.
00:33:54.73\00:33:57.60
The heavy duty food
processor. So we gonna put in.
00:33:57.63\00:34:00.87
Go ahead and put
the pecans in. Pecans?
00:34:00.90\00:34:03.47
Okay. All right, going in.
00:34:03.51\00:34:05.17
And we gonna put
the dates on in there.
00:34:05.21\00:34:07.08
The dates? Okay. Yep.
00:34:07.11\00:34:09.81
And, you know,
00:34:09.84\00:34:11.18
I really want to put you in here
00:34:11.21\00:34:13.78
'cause you're my date
too, aren't you, baby?
00:34:13.82\00:34:15.35
Okay. Yes. No.
00:34:15.38\00:34:17.72
Put these dates in this for you.
00:34:17.75\00:34:19.22
Put those dates in there.
00:34:19.25\00:34:21.62
I'm messing you up a little bit.
00:34:21.66\00:34:22.99
Put those dates in there.
00:34:23.02\00:34:24.36
I was asking
her a question here.
00:34:24.39\00:34:26.63
I can't go into
a food processor.
00:34:26.66\00:34:29.23
I'm glad you can't. I
won't have you anymore.
00:34:29.26\00:34:32.17
Okay. Focus baby, focus.
00:34:32.20\00:34:35.17
Time to focus. Time to focus.
00:34:35.20\00:34:37.04
Now, I want to do is
I'm gonna put the lid on.
00:34:37.07\00:34:39.51
Go ahead and
pull it on. All right.
00:34:39.54\00:34:41.91
Make sure she's ready to go.
00:34:41.94\00:34:43.35
Okay. And pulse it?
00:34:43.38\00:34:45.18
No, just go
ahead and turn it on.
00:34:45.21\00:34:47.12
All right. So, no, no.
00:34:52.22\00:34:55.02
Put it back on
there. Oh, just the top.
00:34:55.06\00:34:57.13
Okay. Okay. All right.
00:34:57.16\00:34:58.49
Let's go ahead and do
a... Let's do a pulse.
00:34:58.53\00:35:02.06
Then I'm going to add
the other stuff to that.
00:35:02.10\00:35:06.57
Okay.
00:35:06.60\00:35:08.24
Now what I'm gonna
do is I'm gonna do,
00:35:08.27\00:35:10.94
now add the carob powder
to it, but I want it to be on.
00:35:10.97\00:35:14.04
So go ahead on,
you're going to just go ahead
00:35:14.08\00:35:16.54
and start putting
a carob powder in.
00:35:16.58\00:35:18.11
Okay. Let me do a carob powder.
00:35:18.15\00:35:20.92
Okay.
00:35:20.95\00:35:22.58
Why you say? I
don't have no idea.
00:35:22.62\00:35:25.35
I'm gonna back up a little bit.
00:35:25.39\00:35:27.49
I'll push this over towards you.
00:35:27.52\00:35:30.09
So if something happens,
00:35:30.13\00:35:32.69
I'm gonna step
one step to your left.
00:35:32.73\00:35:34.86
Okay. So we're
gonna turn on whole.
00:35:34.90\00:35:36.97
Okay. That it wasn't smoking.
00:36:10.47\00:36:12.33
It was just the
carob coming out of it.
00:36:12.37\00:36:14.10
Getting a warm up
of the carob. Woo!
00:36:14.14\00:36:18.07
Mm-hmm. Okay. All right.
00:36:18.11\00:36:19.44
So this one. Now
wait a minute, hold it.
00:36:19.47\00:36:20.91
Let me go ahead
and put these in there
00:36:20.94\00:36:22.94
'cause I want this to be a nice,
00:36:22.98\00:36:24.71
you know, so
carob is going to be
00:36:24.75\00:36:26.08
the replacement
for what, Curtis?
00:36:26.11\00:36:28.08
Chocolate.
00:36:28.12\00:36:29.45
Chocolate, so for
my chocolate lovers.
00:36:29.48\00:36:31.62
They say, there's no way I
can't do chocolate no more.
00:36:31.65\00:36:34.59
There is a way
and we are doing it.
00:36:34.62\00:36:36.39
And we're doing it.
You go ahead and cut down.
00:36:36.42\00:36:39.93
So we're actually going to be
using the carob powder in this
00:36:39.96\00:36:42.90
because we wanna get an
assimilation of chocolate.
00:36:42.93\00:36:44.67
Okay.
00:36:44.70\00:36:46.03
And I believe it
actually tastes very, very good.
00:36:46.07\00:36:48.64
I have a friend
girl that one time
00:36:48.67\00:36:50.61
she was asking she's
heavy into chocolate.
00:36:50.64\00:36:52.77
And so, I said, I have a recipe.
00:36:52.81\00:36:54.48
I've got a couple of recipes.
00:36:54.51\00:36:55.84
We use the carob powder
for it, believe it or not.
00:36:55.88\00:36:57.81
And she said, I
don't believe it.
00:36:57.85\00:36:59.31
So we made some carob brownies
and took them to her house.
00:36:59.35\00:37:03.45
And she said, "I love carob."
00:37:03.49\00:37:06.39
Should we call her name out?
00:37:06.42\00:37:07.76
No. No? No.
00:37:07.79\00:37:09.12
We're not gonna
call her name out.
00:37:09.16\00:37:10.49
Okay. Not gonna
call her name out.
00:37:10.53\00:37:11.86
No, we're not. Okay.
00:37:11.89\00:37:13.23
So we're gonna put this back on
00:37:13.26\00:37:14.60
and let it spin
around a little bit more.
00:37:14.63\00:37:15.96
All right. She
will get you, Curtis.
00:37:16.00\00:37:18.00
Well, I mean it's a good thing.
00:37:18.03\00:37:22.64
I put this on there,
you start putting that.
00:37:22.67\00:37:24.41
All right.
00:37:35.72\00:37:37.69
Now, so they can see carob.
00:37:37.72\00:37:40.49
Now where would you get
carob powder first because...
00:37:40.52\00:37:43.36
In the grocery store.
Regular grocery store?
00:37:43.39\00:37:44.89
In the regular
grocery store, carob powder.
00:37:44.93\00:37:47.33
But they have a
natural food section
00:37:47.36\00:37:48.80
now in the grocery store.
00:37:48.83\00:37:50.17
So that's where you
would go and get it.
00:37:50.20\00:37:51.53
All right.
00:37:51.57\00:37:52.90
So I'm going to
take the blade out.
00:37:52.93\00:37:54.27
All right.
00:37:54.30\00:37:55.64
Let's go ahead and hold
up. Let me put that over here.
00:37:55.67\00:37:57.61
'Cause I want them to
see this being done here.
00:37:57.64\00:37:59.41
Let's go ahead and move
that back there, baby, for me.
00:38:04.21\00:38:08.82
All right.
00:38:08.85\00:38:10.19
So we're gonna
take out the mixture.
00:38:10.22\00:38:15.22
Oh, now they're thick now. Yeah.
00:38:15.26\00:38:18.39
And we're gonna
put it in the bowl.
00:38:18.43\00:38:21.36
Oh, okay.
00:38:21.40\00:38:25.23
Now chocolate.
00:38:25.27\00:38:27.74
We were someplace
00:38:27.77\00:38:29.10
and we actually
tasted a cocoa pod
00:38:29.14\00:38:32.17
of the chocolate
it's very bitter.
00:38:32.21\00:38:33.61
Very, very bitter.
00:38:33.64\00:38:34.98
So you have to
add a lot of sugar...
00:38:35.01\00:38:36.34
Yes, you do.
00:38:36.38\00:38:37.71
Because chocolate
is not naturally sweet.
00:38:37.75\00:38:39.28
Nope.
00:38:39.31\00:38:40.65
And so there's a
high sugar content
00:38:40.68\00:38:43.85
in chocolate itself.
00:38:43.89\00:38:45.65
So the carob works out
really well for substitute.
00:38:45.69\00:38:47.26
Really does. Yes.
00:38:47.29\00:38:48.62
And I think I got
most of it out of there.
00:38:48.66\00:38:50.49
I just want them
to be able to see.
00:38:50.53\00:38:52.56
It does have to go
in a food processor.
00:38:52.59\00:38:54.06
You cannot put it in a blender.
00:38:54.10\00:38:55.43
It needs to have
spacing for it to go around.
00:38:55.46\00:38:57.83
I could hear Rebecca
asking me that question.
00:38:57.87\00:39:00.77
I have a blender,
can it work in a blender?
00:39:00.80\00:39:02.94
The answer is no.
00:39:02.97\00:39:04.31
You can see it
gets real, real sticky.
00:39:04.34\00:39:06.04
Yes. Real, real sticky.
00:39:06.07\00:39:07.71
All right.
00:39:07.74\00:39:09.08
I think the camera crew
is gonna finish that off.
00:39:09.11\00:39:10.45
Okay.
00:39:10.48\00:39:11.81
So let's go ahead and
move that out the way.
00:39:11.85\00:39:13.18
And let me just, let's go ahead
and make these carob bites,
00:39:13.21\00:39:18.42
so we can have them
for the picnic as well.
00:39:18.45\00:39:22.79
We're gonna move
that over there too.
00:39:22.82\00:39:24.76
So we got that one
moving out the way.
00:39:24.79\00:39:29.90
I'm gonna move it out the way.
00:39:29.93\00:39:31.43
And there's a couple
of things you can do.
00:39:31.47\00:39:33.03
Number one, you can use a
scoop or you can use a teaspoon.
00:39:33.07\00:39:36.34
All right?
00:39:36.37\00:39:37.71
Now, I'm not
gonna use that scoop.
00:39:37.74\00:39:39.07
Gonna let you use
that scoop this time.
00:39:39.11\00:39:40.44
So we're gonna actually
just take it and scoop it up.
00:39:40.48\00:39:43.38
Let me get my
gloves out here again
00:39:43.41\00:39:46.08
'cause I got to make
these into the balls.
00:39:46.11\00:39:47.88
Will get kinda messy.
00:39:47.92\00:39:50.05
Yeah, you wanna move
that out the way baby.
00:39:50.09\00:39:51.75
It doesn't get really messy.
00:39:51.79\00:39:53.36
It's just gonna get sticky.
00:39:53.39\00:39:54.72
Oh, okay.
00:39:54.76\00:39:56.09
All right.
00:39:59.73\00:40:01.06
Let's get a little bit more.
00:40:01.10\00:40:02.43
Oh-oh.
00:40:07.30\00:40:10.44
I think I am gonna
have to use my hands.
00:40:10.47\00:40:13.04
Okay. Okay.
00:40:18.68\00:40:22.68
If you would give me that...
00:40:22.72\00:40:24.12
Take your time, baby.
00:40:27.66\00:40:29.16
Spray.
00:40:32.59\00:40:33.93
I have no idea, I do now. Okay.
00:40:33.96\00:40:36.56
Now, while I'm over here,
00:40:36.60\00:40:39.43
is there anything else you
need that you can think of?
00:40:39.47\00:40:42.64
I think I'm good. Okay.
00:40:42.67\00:40:44.01
You're good. Now
I'm gonna be right back.
00:40:44.04\00:40:45.67
So you don't need to talk
because I'll be right back.
00:40:45.71\00:40:50.38
Okay.
00:40:50.41\00:40:51.75
Now don't get
yourself worked up.
00:40:51.78\00:40:53.55
If you think that
it's getting too sticky,
00:40:53.58\00:40:55.25
you don't want to deal with it.
00:40:55.28\00:40:56.65
'Cause it's gonna work
its way out as you can see.
00:40:56.69\00:40:59.05
Let's go ahead and
spray them on hands.
00:40:59.09\00:41:00.42
How about that?
That might help a lot.
00:41:00.46\00:41:01.79
Oh, okay.
00:41:01.82\00:41:04.29
So now you're making
the balls out of the...
00:41:04.33\00:41:06.56
Yeah, were gonna
make the balls up.
00:41:06.59\00:41:08.00
Okay. All right.
00:41:11.23\00:41:13.50
Oh, so much
easier, look at that.
00:41:13.54\00:41:15.94
Okay. You can make the balls up.
00:41:15.97\00:41:19.97
I would go, ask you,
I was going to ask you
00:41:20.01\00:41:21.94
if you'd would
like to do that, but...
00:41:21.98\00:41:23.31
No. One sticky hands is enough.
00:41:23.35\00:41:27.32
Let's get this
one out here. Whoops.
00:41:27.35\00:41:29.35
Oh-oh, you didn't see that?
00:41:29.38\00:41:31.65
That's mine.
You didn't see that.
00:41:31.69\00:41:33.86
Oh, well the
camera picked it up,
00:41:33.89\00:41:35.52
but that's okay, honey.
00:41:35.56\00:41:36.89
The camera did? Okay. Yeah.
00:41:36.93\00:41:38.49
So make sure you
spray your hand first,
00:41:38.53\00:41:40.63
put a little bit of spray.
00:41:40.66\00:41:42.16
Get nice and gooey there.
00:41:42.20\00:41:43.77
See, one of us need
to have clean hands.
00:41:43.80\00:41:47.64
And we're gonna do that again.
00:41:47.67\00:41:49.67
And so, all you're doing
00:41:49.70\00:41:51.04
is you're actually
making the balls out.
00:41:51.07\00:41:52.41
Okay.
00:41:52.44\00:41:53.78
And then now
this go into an oven.
00:41:53.81\00:41:55.81
No, no, believe it or not.
00:41:55.84\00:41:57.18
Oh, you didn't
know, all this stuff here,
00:41:57.21\00:41:59.11
everything
we're doing right now,
00:41:59.15\00:42:00.48
no oven, except for those ribs.
00:42:00.52\00:42:03.15
How long are you going
to let this sit overnight?
00:42:03.18\00:42:04.52
No, this has to sit.
00:42:04.55\00:42:06.09
It does, up on your refrigerator
00:42:06.12\00:42:07.46
after it's over,
it'll harden up on you.
00:42:07.49\00:42:09.82
Okay. It'll harden. Overnight?
00:42:09.86\00:42:12.09
Yeah, you can do it
overnight. Overnight, okay.
00:42:12.13\00:42:13.46
Okay.
00:42:13.50\00:42:14.83
Now I want you to
get the idea of this
00:42:14.86\00:42:16.20
'cause you'll see at
the end of the program.
00:42:16.23\00:42:17.57
So once you get
00:42:17.60\00:42:18.93
your little
balls together, okay?
00:42:18.97\00:42:20.70
Got your little balls together.
00:42:20.74\00:42:22.20
Then what you're gonna do
is let me just go ahead on
00:42:22.24\00:42:25.54
and throw this
in the trash here.
00:42:25.57\00:42:27.18
And, but now don't get
just, I could see you saying
00:42:27.21\00:42:30.21
I don't want to get all
that stuff all over my hand.
00:42:30.25\00:42:32.21
It going to be all right.
00:42:32.25\00:42:34.78
So just make sure
you oil your hands first
00:42:34.82\00:42:37.95
before you do this, okay.
00:42:37.99\00:42:39.95
Now then you're
gonna take a pecan half
00:42:39.99\00:42:43.26
and you're gonna just put it
right in the middle like that.
00:42:43.29\00:42:46.59
Oh, the woman's touch.
00:42:46.63\00:42:50.43
Yeah, I can do one of those.
00:42:50.47\00:42:52.37
Now, I can do that without
getting my hands all messed up.
00:42:52.40\00:42:56.27
Yeah.
00:42:56.30\00:42:57.64
See this are going on
a picnic. There you go.
00:43:00.64\00:43:03.55
So you're gonna put
those in the refrigerator
00:43:03.58\00:43:05.58
and it makes
about anywhere between
00:43:05.61\00:43:07.72
14 and 16 of the little balls.
00:43:07.75\00:43:09.08
Okay.
00:43:09.12\00:43:10.45
Don't make them real big
00:43:10.49\00:43:11.82
'cause this
supposed be like bite size.
00:43:11.85\00:43:13.19
You just put them in your
mouth and you're good to go.
00:43:13.22\00:43:14.56
Okay. So that's going to go
00:43:14.59\00:43:15.92
in the
refrigerator also as well.
00:43:15.96\00:43:17.29
And at the end of the programs,
00:43:17.33\00:43:19.39
you will see the
finished product.
00:43:19.43\00:43:21.33
Oh, my. Okay.
00:43:21.36\00:43:23.13
Now we have two desserts...
00:43:23.16\00:43:25.40
We have two
desserts. For picnic. Yep.
00:43:25.43\00:43:27.00
We got the carob bites
00:43:27.04\00:43:28.40
and we also
gonna do something else
00:43:28.44\00:43:29.77
that's really good.
00:43:29.80\00:43:31.14
Could we do some kind
of a bar or something that
00:43:31.17\00:43:32.51
we're gonna be taken with us
on this picnic as well, so...
00:43:32.54\00:43:35.81
Haven't picnic
for long time, baby.
00:43:35.84\00:43:37.51
So let's look
at the next recipe.
00:43:37.55\00:43:39.91
Okay, let's do it. All right.
00:43:39.95\00:43:41.28
It's our shredded
wheat raisin bars.
00:43:41.32\00:43:44.09
Okay. This is a good one.
00:43:58.43\00:44:01.00
Okay. So we're really excited.
00:44:01.04\00:44:02.97
This is the last
one. Another dessert, yes.
00:44:03.00\00:44:04.34
One more dessert here for it.
00:44:04.37\00:44:05.71
This is another
one of those no bake.
00:44:05.74\00:44:07.41
All you do is put
it together. Okay.
00:44:07.44\00:44:08.78
So we're not baking
a whole lot things now?
00:44:08.81\00:44:10.15
Nope. Okay.
00:44:10.18\00:44:11.51
So in this
recipe, what I'm gonna do
00:44:11.55\00:44:12.88
is there's two ways you
can put it in the microwave
00:44:12.91\00:44:14.25
and do it, or you
can just do it here.
00:44:14.28\00:44:15.62
We're gonna go ahead
and put it on a stove.
00:44:15.65\00:44:16.99
We already got our fire on here.
00:44:17.02\00:44:18.35
We're gonna put in,
00:44:18.39\00:44:19.72
this is a maple
syrup going in first.
00:44:19.75\00:44:21.39
Oh, okay. All right?
00:44:21.42\00:44:23.06
And then we're gonna go
ahead and add in the sugar also.
00:44:23.09\00:44:27.53
For the
crystals, you can get that
00:44:27.56\00:44:29.30
now at any
regular grocery store.
00:44:29.33\00:44:32.03
Now this is the...
00:44:32.07\00:44:33.40
This is gonna be
the peanut butter.
00:44:33.44\00:44:35.57
We're gonna put that in as well.
00:44:35.60\00:44:37.77
All right. No sugar added.
00:44:37.81\00:44:40.54
Well, no peanut,
that's right. Peanut butter.
00:44:40.58\00:44:42.24
All natural peanut. Yes. Okay.
00:44:42.28\00:44:43.68
Let me go ahead and put that in.
00:44:43.71\00:44:45.11
We had these just
recently you made them, honey?
00:44:49.65\00:44:51.62
Yes, yeah.
00:44:51.65\00:44:53.29
Think about when we come to 3ABN
00:44:53.32\00:44:54.89
and do the cooking programs.
00:44:54.92\00:44:56.99
Sometimes you test
some of these recipes on me
00:44:57.03\00:44:58.86
before we get here.
00:44:58.89\00:45:00.50
So I look forward to.
00:45:00.53\00:45:01.86
I have to, I gotta try them out.
00:45:01.90\00:45:03.23
I gotta make sure
00:45:03.26\00:45:04.60
they're going to
be okay, you know.
00:45:04.63\00:45:05.97
Let's get all that,
all the goodies there.
00:45:06.00\00:45:07.60
So we just gonna
stir that around.
00:45:07.64\00:45:08.97
Now...
00:45:09.00\00:45:10.34
I'd like to say this very seldom
00:45:10.37\00:45:11.71
the wheat file 13.
00:45:11.74\00:45:14.08
Very seldom. It's a
go the first time out.
00:45:14.11\00:45:17.91
Yeah, really seriously. Okay.
00:45:17.95\00:45:20.25
So I'm gonna
take, let me do this
00:45:20.28\00:45:22.25
because we got a little
bit more goodies in there.
00:45:22.28\00:45:24.19
You know, I like to get
everything out, everything.
00:45:24.22\00:45:29.76
All right. How'd
you get this recipe?
00:45:29.79\00:45:31.43
How did this come about?
00:45:31.46\00:45:32.96
Now, believe it or not. Okay.
00:45:32.99\00:45:34.33
Once again, sometimes
I'm able to develop recipes
00:45:34.36\00:45:37.33
from the beginning.
00:45:37.37\00:45:38.70
Sometime I look at recipes that
are already out there and say,
00:45:38.73\00:45:42.07
how can I make
that more healthier?
00:45:42.10\00:45:43.44
There you go. All right.
00:45:43.47\00:45:44.81
And I think years ago,
this recipe was actually
00:45:44.84\00:45:48.78
on a shredded
wheat box or something.
00:45:48.81\00:45:51.51
I'm not really sure.
00:45:51.55\00:45:52.88
Let me turn this
up a little bit more.
00:45:52.91\00:45:54.62
I think it was on air,
00:45:54.65\00:45:55.98
but it had a lot of
those stuff in it once again.
00:45:56.02\00:45:58.29
And name of the game is that
00:45:58.32\00:45:59.65
when you're talking plant-based,
00:45:59.69\00:46:01.02
don't get all worked up
00:46:01.06\00:46:02.39
because basically
a lot of the things
00:46:02.42\00:46:04.09
that you're doing
00:46:04.13\00:46:05.46
or switching out
can work really well.
00:46:05.49\00:46:06.96
I'm gonna let that go around.
00:46:07.00\00:46:08.33
And so the shredded wheat,
00:46:08.36\00:46:09.70
we had to try and
find a shredded wheat.
00:46:09.73\00:46:11.07
Now, yeah, without
sugar. Everything was frosted.
00:46:11.10\00:46:13.13
Everything was
frosted shredded wheat.
00:46:13.17\00:46:14.50
Yeah.
00:46:14.54\00:46:15.87
But then on the very bottom,
00:46:15.90\00:46:17.24
bottom shelf of the supermarket
way back in the booth...
00:46:17.27\00:46:19.17
In the dark...
00:46:19.21\00:46:20.54
There was shredded
wheat. Without sugar.
00:46:20.58\00:46:22.54
Shredded wheat
the little itty-bitty
00:46:22.58\00:46:23.98
shredded wheat, no
sugar added to it at all.
00:46:24.01\00:46:26.51
And all we did was go ahead
and put the raisins in, baby.
00:46:26.55\00:46:28.72
Okay, raisins in here.
Put the raisins over there.
00:46:28.75\00:46:30.09
Okay, and then mix this up.
00:46:30.12\00:46:31.45
Then you gonna go
ahead and mix them up.
00:46:31.49\00:46:32.82
There you go. All right. Okay.
00:46:32.85\00:46:34.19
And this is getting
itself together here as well.
00:46:34.22\00:46:35.69
This is that peanut butter,
00:46:35.72\00:46:37.06
maple syrup and
the Florida crystals.
00:46:37.09\00:46:39.23
And we're going to
mix those together.
00:46:39.26\00:46:40.66
And we're going to
make a bar. Okay, the bar.
00:46:40.70\00:46:43.20
When you see how nice
and smooth that became.
00:46:43.23\00:46:45.30
I've just being in there.
00:46:45.33\00:46:47.60
And this recipe, it
had a lot more sugar in it.
00:46:47.64\00:46:49.90
It called for one cup of sugar
00:46:49.94\00:46:51.64
and it called
for one cup of honey.
00:46:51.67\00:46:53.58
And I'm like,
"Oh, no, no, no." Okay.
00:46:53.61\00:46:56.28
There'll be dancing
upstairs, it's a picnic.
00:46:56.31\00:46:57.65
All right.
00:46:57.68\00:46:59.01
So now I'm going to
take and put this in here.
00:46:59.05\00:47:00.75
I wanna put that. Oh,
you're pouring in here?
00:47:00.78\00:47:02.15
Yeah. We got to make the bars.
00:47:02.18\00:47:03.99
All right? Okay.
00:47:04.02\00:47:05.42
All right. Oh, okay.
00:47:05.45\00:47:08.12
You smell that
peanut butter. Yes.
00:47:08.16\00:47:10.03
Excellent, superb.
00:47:10.06\00:47:12.89
This will work right here. Okay.
00:47:12.93\00:47:15.10
So what you're gonna do
is you're gonna go ahead on
00:47:15.13\00:47:16.77
and get the rest of goodies out.
00:47:16.80\00:47:18.17
You're gonna go ahead on
and start stirring up for me.
00:47:18.20\00:47:20.54
Oh, all right.
00:47:20.57\00:47:22.10
I'm gonna put the
last bit in and stir it up.
00:47:22.14\00:47:23.67
Be careful, babe. Yeah.
00:47:23.71\00:47:27.88
Okay.
00:47:27.91\00:47:29.24
Let me come over here
with some more of this.
00:47:29.28\00:47:30.61
I got some more.
00:47:30.65\00:47:33.95
Okay. All right.
00:47:33.98\00:47:35.82
Turn that off.
00:47:35.85\00:47:37.22
The name of the game is
to coat the shredded wheat.
00:47:42.16\00:47:44.66
That reminds me of coconut.
00:47:47.80\00:47:50.30
Doesn't it look like
coconut? Yeah, it does.
00:47:50.33\00:47:52.63
Has a nice mouthfeel.
Yeah, I think crunchy.
00:47:52.67\00:47:56.64
And once again, it
actually will cool off.
00:47:56.67\00:47:59.51
When it cools off,
it makes into bars.
00:47:59.54\00:48:01.44
Okay. I can take
it from there, babe.
00:48:01.48\00:48:03.31
I'm gonna do it
and transfer it over.
00:48:03.35\00:48:05.21
Okay.
00:48:05.25\00:48:06.58
We got all the
goodies out of there.
00:48:06.61\00:48:09.98
It is.
00:48:10.02\00:48:11.35
Make sure that
all of it's covered.
00:48:11.39\00:48:12.82
All right.
00:48:16.42\00:48:17.76
Once again, a nice presentation.
00:48:17.79\00:48:19.13
And all we're gonna do now
00:48:19.16\00:48:20.50
is we're gonna put
it into an 8x8 dish.
00:48:20.53\00:48:25.80
All right.
00:48:25.83\00:48:27.20
And at the end of this show,
00:48:27.24\00:48:28.57
you will see
the finished product
00:48:28.60\00:48:29.94
on this as well.
00:48:29.97\00:48:31.31
And this would
bake for how long?
00:48:31.34\00:48:32.67
This does not bake at
all. Oh, again, no bake.
00:48:32.71\00:48:35.01
No baking. Okay.
00:48:35.04\00:48:37.11
Saving on electric bill. Yes.
00:48:37.15\00:48:39.58
That's right. So
that's gonna go there.
00:48:39.61\00:48:41.98
Now, you know, we
talked about the fact
00:48:42.02\00:48:43.35
that we're going on a picnic
00:48:43.39\00:48:44.72
or we talked picnic time
was the name of this program.
00:48:44.75\00:48:47.12
So what we gonna do,
00:48:47.16\00:48:48.49
is we actually going
to really go on a picnic
00:48:48.52\00:48:51.19
by just bringing out
all the stuff that we need.
00:48:51.23\00:48:53.29
So before we do that,
you know what, Curtis,
00:48:53.33\00:48:55.20
also, I know they
said, what is those salad?
00:48:55.23\00:48:57.33
I mean, she's
got all that stuff.
00:48:57.37\00:48:58.70
She's done the ribs
and she's done the beans
00:48:58.73\00:49:01.30
and she's done the potato salad,
00:49:01.34\00:49:03.41
but where's the green stuff.
00:49:03.44\00:49:05.37
And I know you said that.
And so what we have also...
00:49:05.41\00:49:08.61
Oh, what do you have, honey?
00:49:08.64\00:49:09.98
We just done made a jar up.
00:49:10.01\00:49:11.35
So guess what?
We're going to picnic.
00:49:11.38\00:49:12.75
And what you will do with
that is all you're going to do.
00:49:12.78\00:49:14.75
You already know
what's your salad part,
00:49:14.78\00:49:16.48
whatever you
want for your salad.
00:49:16.52\00:49:18.09
And this one,
you're gonna put your sauce
00:49:18.12\00:49:20.16
over a ranch dressing
00:49:20.19\00:49:21.52
or something in the very bottom.
00:49:21.56\00:49:22.89
And then you can
see I layered it.
00:49:22.92\00:49:24.26
I layered, I got the
actual romaine lettuce.
00:49:24.29\00:49:27.36
I got my carrots,
I got my cucumbers.
00:49:27.40\00:49:30.33
I got my cherry tomatoes.
00:49:30.37\00:49:31.73
And this is
Swiss chard at the top.
00:49:31.77\00:49:33.10
Oh, sauce Swiss chard, okay.
00:49:33.13\00:49:34.47
And you wanna make sure that
00:49:34.50\00:49:35.84
you don't take it
all the way up to the top
00:49:35.87\00:49:37.21
because when you
get to your picnic area,
00:49:37.24\00:49:39.14
all you going to
do is shake it up
00:49:39.17\00:49:40.78
and turn upside down
00:49:40.81\00:49:42.14
and you got ready
to have your salad
00:49:42.18\00:49:44.18
while you're on a picnic.
00:49:44.21\00:49:45.55
Now I know if
you're going to picnic too,
00:49:45.58\00:49:47.22
we gotta make sure we
have all of our stuff.
00:49:47.25\00:49:49.12
So we got all
of our stuff first.
00:49:49.15\00:49:51.09
We actually have all the
things we need for picnic today.
00:49:51.12\00:49:54.12
And you know what I'm saying?
00:49:54.16\00:49:56.02
I got the containers
for all this stuff to go in.
00:49:56.06\00:50:00.36
I got the
napkins. I got the plates.
00:50:00.40\00:50:03.26
Okay. I got the
forks and everything.
00:50:03.30\00:50:04.63
Okay, honey, you're ready?
00:50:04.67\00:50:06.00
So what we're gonna do
is we're gonna come back
00:50:06.03\00:50:08.54
and we're gonna show them
what everything looks like.
00:50:08.57\00:50:11.31
Then we're gonna pack it
up and we going on a picnic.
00:50:11.34\00:50:13.64
Okay.
00:50:13.68\00:50:15.01
Before we come back at the time
00:50:15.04\00:50:16.64
we're going to have
a roll of our products.
00:50:16.68\00:50:18.51
If you're interested in learning
00:50:18.55\00:50:20.45
about more about recipes,
00:50:20.48\00:50:21.82
how to expand
your recipe collection,
00:50:21.85\00:50:24.42
here is the
information that you need.
00:50:24.45\00:50:27.26
For more information
about Health Seminars Unlimited,
00:50:27.29\00:50:30.13
please contact
them at 256-859-1982.
00:50:30.16\00:50:36.10
That's 256-859-1982.
00:50:36.13\00:50:40.47
Their email address is
hseminars@bellsouth.net.
00:50:40.50\00:50:44.37
That's hseminars@bellsouth.net.
00:50:44.41\00:50:48.28
On YouTube, you can
search for Curtis Paula Eakins,
00:50:48.31\00:50:51.58
and their mailing
address is PO Box 2873,
00:50:51.61\00:50:55.32
Huntsville, Alabama 35804.
00:50:55.35\00:50:58.79
That's PO Box 2873,
Huntsville, Alabama 35804.
00:50:58.82\00:51:04.59