Well, welcome back
and in the cooking program
00:00:10.77\00:00:13.84
but we had a nice discussion
with Yvonne and Jason,
00:00:13.88\00:00:17.55
the first hour in the interview.
00:00:17.58\00:00:18.91
Yes, we did.
00:00:18.95\00:00:20.28
Altering Alzheimer's
disease and a lot of information
00:00:20.32\00:00:22.68
that we gave and
very educational, yes.
00:00:22.72\00:00:25.59
I think they were though as
surprised I was, you know...
00:00:25.62\00:00:28.59
Oh, okay.
00:00:28.62\00:00:29.96
Because you, you
like to hide stuff.
00:00:29.99\00:00:31.33
Well, that's true, yeah.
00:00:31.36\00:00:32.69
You don't want
me to see everything
00:00:32.73\00:00:34.06
'cause you wanna see
what my expressions gonna be
00:00:34.10\00:00:35.43
or the other
people's expression and so...
00:00:35.46\00:00:36.83
That's true.
00:00:36.87\00:00:38.20
I was surprised at
those telephone poles and...
00:00:38.23\00:00:41.94
The cable. The cable
back and forth and...
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Yeah, yeah.
00:00:43.54\00:00:44.87
That was good, honey.
00:00:44.91\00:00:46.24
Yeah, well, you know,
a lot could be more said
00:00:46.27\00:00:48.54
in addition to that as well,
00:00:48.58\00:00:50.25
but as I said before,
00:00:50.28\00:00:51.61
just email us to
our email address
00:00:51.65\00:00:53.38
and we can download three sheets
00:00:53.42\00:00:55.38
that will expound
on what we just said
00:00:55.42\00:00:57.29
the first hour as well.
00:00:57.32\00:00:58.75
And again, don't
forget to call the 800 number
00:00:58.79\00:01:01.62
Alzheimer's Disease Association,
00:01:01.66\00:01:04.33
they're ready for
your call as well.
00:01:04.36\00:01:05.79
So, very good program.
00:01:05.83\00:01:07.30
Glad we can say it.
00:01:07.33\00:01:08.66
And speaking about
something like that,
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you know, today on this program,
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we're also gonna do some
stuff that's quick and fast.
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Okay.
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Doesn't take a
lot of time, you know,
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and so, I think that's
kind of appropriate too.
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Kind of matches up with that too
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and not a long
time in the kitchen.
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People don't like to stay
a long time in their kitchen.
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Quick easy
without sacrificing taste.
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Now that is really good.
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There you go. Okay, okay.
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So, you know,
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let's look at
what the actual menu
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today's would be
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and that's sautéed spinach,
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and then we're gonna
do this Cuban black beans
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and with Cuban black beans,
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we're gonna also add to
that some yellow steamed rice.
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And, of course, we
have to have a main entrée,
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which is gonna be
barbecue jack fruit.
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And I know the last
one is gonna be that
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no bake banana pudding desert.
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No bake?
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Don't have to turn the oven on?
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No turning the oven on.
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Saving electrical bill.
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Saving electrical
bill and a lot of stress,
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no more
attention, stuff like that.
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So it's all kind of good,
you know what I am saying?
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Okay, so now the
first one is the...
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We're gonna do
sautéed spinach first.
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A very easy and
very quick recipe.
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So let's look at the
ingredients on this one.
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Okay.
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Oh, that's it. Okay, great.
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Now this is a really easy one.
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I know people are usually
seeing spinach more in a salad.
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And so lately, I've been
doing a lot with the spinach
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and the kale.
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Actually sautéed
them and Swiss chard,
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sautéing them little bit also
and a little bit of olive oil.
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It works out really well.
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And so we're gonna
get started on that one,
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it's very quick and easy one,
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and even though it
looks like a lot of spinach,
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does it not?
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Yet not, it's gonna
fit all in that pan there?
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Yes, it's all
gonna fit in this pan.
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Now, did this
spinach come from our garden?
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No, it did not
come from our garden.
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But you do have the garden?
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I do have a garden.
We do have a garden.
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And in that garden,
we have regular spinach.
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This is the baby spinach
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and the thing so
amazing is that creator God
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put a lot of water in
all the vegetable kingdom.
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And so it's gonna be amazing,
because I know Ann is saying,
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I know did all that spinach
is not gonna do anything,
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but yes, it is.
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Yes, it is.
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And surely it's
gonna say it too.
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And now we're gonna go
ahead and pour in our olive oil
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and get that going.
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Okay and I love the
olive oil with this,
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it got a nice flavor.
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And we're gonna go
ahead and get that spatula
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and move that
around a little bit there.
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Quick and easy meals.
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Quick and easy,
doesn't take a lot of time.
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And I like the fact
you can actually fix this
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ahead of time as well,
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which is also very, very good.
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We're gonna start off
by sautéing our onions,
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and these are onion
slices that we're using.
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All the goodies
out, all the goodies.
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All the goodies out.
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Yeah, heat up I guess.
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It's heating up there now. Okay.
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And now the thing I like
about the spinach is this,
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because it
doesn't take a long time
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for the spinach to get done.
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Also, I do not
want to sauté my onions.
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I want the onions to
actually do their thing
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as they're getting
their self together,
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we're gonna put the spinach
on top of the onion, okay.
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As the onions are cooking.
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As the onions are
cooking at the same time.
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So, I am gonna move
these two out the way
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'cause I know
that you're excited.
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Curtis, now help me
put that spinach on up.
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Yeah, I am excited.
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I am simply pumped up.
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Let me take me
a few hands of it.
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I'm gonna set on top
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and you can keep on
adding that on and come up with.
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Can I just dump it in or?
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No, let's just go
ahead on and set it in there.
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Oh, just set it, ok.
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Let's just kind
of set it in there.
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I think the thing is
so surprising, you know,
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we kind of showed before.
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Are you sure that
it's gonna all fit in here?
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Honey, this is all
gonna fit into the skillet.
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Yes, it is. Okay.
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Yes, it is.
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I guess after a
while, it'll cook down and...
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It cooks down.
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You know, we did a
show one time on cabbage.
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Remember we had
shredded cabbage,
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skillet cabbage.
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And the same thing when
we are doing in the community
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to nutrition and
people kept saying,
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we had like a bag of it
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and they kept
saying, "There is no way
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that all that cabbage is
gonna go into that skillet."
00:05:02.73\00:05:06.13
And we would just sit there
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and say, is it
gonna go in there?
00:05:07.54\00:05:08.87
'Cause I don't
really believe so.
00:05:08.90\00:05:10.24
Big, big bag. A whole
head of cabbages, yeah.
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Pushed it down, pushed it down
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and then before you know it,
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it had already got all way down.
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Now, so you put the top on
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because now the
condensation comes up
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and brings back
down into the cabbage,
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but, no, that's not
cabbage, you just said cabbage.
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It goes back down
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and actually helps to sauté(C)
the actual spinach itself.
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Right, so you don't
need to add any water?
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No water. At all?
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And you can
already see that happening.
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You can see the actual...
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The condensation already, yeah,
you see it already on the top.
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And I said salt
to taste you know,
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'cause the fact that
we're always very concerned
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about a high amounts of sodium.
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As we do our plant based cooking
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and we talk on
3ABN is cutting back
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as much as possible.
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So salt to taste.
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Maybe a fourth to
half a teaspoon of salt.
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Sprinkle on to the very
end and you'd be surprised
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how it just makes
that spinach come alive.
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Now, when would
you add the salt?
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At the end. Oh, at the end?
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At the end. So...
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Why don't you add it before?
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Well, because if I
put it in here before,
00:06:03.86\00:06:05.66
it's actually gonna stop it
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from actually
sweating like it's sweating.
00:06:07.06\00:06:08.66
Salt is a preservative
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and it just kind of
hold things together.
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So the timing is very important.
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Yeah, at the end, it's
gonna be the better time.
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Do you think
00:06:16.47\00:06:17.81
I can learn as much as
you know about cooking?
00:06:17.84\00:06:19.74
I mean, is that possible?
00:06:19.77\00:06:21.11
'Cause I've learned so much
being with you all these years?
00:06:21.14\00:06:22.88
I mean...
00:06:22.91\00:06:24.25
And I sure have not known
as much as I learned today
00:06:24.28\00:06:27.95
about Alzheimer's and dementia.
00:06:27.98\00:06:30.39
Oh, yes, Alzheimer's and
dementia get the hand off,
00:06:30.42\00:06:33.62
okay. All right.
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Yeah, release the water.
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It's actually
creating its own water.
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On the top, yeah, I see.
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Gonna move this
over here to the side.
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It's already down already.
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It's already coming down.
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And I'm gonna
actually turn this down some.
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Okay.
00:06:45.47\00:06:46.80
And then we're
gonna just, look at that.
00:06:46.84\00:06:48.64
I mean all that
spinach we had. I see now.
00:06:48.67\00:06:50.57
All that spinach that
we had and the onions,
00:06:50.61\00:06:53.74
we want them to come up.
00:06:53.78\00:06:55.48
So, but they actually coming up
over the top of the spinach...
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Oh, I see.
00:06:58.65\00:06:59.98
To get that flavor in there.
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Yeah, look at that.
00:07:01.38\00:07:02.72
It's like, now I
know that actually,
00:07:02.75\00:07:05.25
you think about this recipe,
00:07:05.29\00:07:06.62
you say to yourself,
00:07:06.65\00:07:07.99
is that gonna
feed just one person?
00:07:08.02\00:07:09.42
It actually is serving
for four, believe it or not.
00:07:09.46\00:07:11.49
Oh, four people?
00:07:11.53\00:07:12.86
Yes. Yes.
00:07:12.89\00:07:14.46
Do you grow?
00:07:14.50\00:07:15.93
I say you, but it's your garden.
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I help maintain as well.
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Yes, you do. Do you?
00:07:20.54\00:07:21.97
Do we have this in the garden?
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I mean, have you
grown this in the garden?
00:07:24.61\00:07:27.71
Spinach, I have grown
spinach in the garden.
00:07:27.74\00:07:29.51
Yes, I have. Container garden.
00:07:29.54\00:07:30.91
In a container
garden. And raised garden.
00:07:30.95\00:07:32.31
Raised garden.
00:07:32.35\00:07:33.68
I've gotten into a lot of that.
00:07:33.72\00:07:35.05
And I'm telling you it
is absolutely fantastic
00:07:35.08\00:07:38.89
to grow your own
stuff, to see it growing.
00:07:38.92\00:07:42.96
This year, of course,
the garden has three seasons.
00:07:42.99\00:07:46.36
I have a spring garden.
00:07:46.39\00:07:47.96
And then I switch and I
go to the summer garden,
00:07:48.00\00:07:49.83
then from summer garden
I go to the winter garden.
00:07:49.86\00:07:51.80
Now, let people know, of course,
00:07:51.83\00:07:53.37
now we live in the south.
00:07:53.40\00:07:54.77
Yes. So this is
Huntsville, Alabama.
00:07:54.80\00:07:57.27
So we have three seasons.
00:07:57.31\00:07:58.64
So we really grow
year round because of that.
00:07:58.67\00:08:02.31
So I think right now
00:08:02.34\00:08:04.08
we're having
the cherry tomatoes,
00:08:04.11\00:08:06.35
so many
tomatoes, cherry tomatoes,
00:08:06.38\00:08:08.02
I mean, we cannot
even eat all the tomatoes,
00:08:08.05\00:08:11.05
I mean, just every single day.
00:08:11.09\00:08:12.95
So what I do, what
I do is on Sabbath,
00:08:12.99\00:08:15.52
I get a Ziploc bag,
00:08:15.56\00:08:17.49
and I fill it up
with cherry tomatoes
00:08:17.53\00:08:19.23
and I take it to church with me.
00:08:19.26\00:08:20.70
And I don't really know
who I'm gonna give them to.
00:08:20.73\00:08:22.90
But somehow I'm
talking to somebody in a church
00:08:22.93\00:08:25.13
and all of a sudden I say,
00:08:25.17\00:08:26.50
I've got something for
you and I pull them out.
00:08:26.53\00:08:28.20
And everybody's
like, I cannot believe
00:08:28.24\00:08:30.84
how these cherry tomatoes taste
00:08:30.87\00:08:32.74
compared to the
ones in the market.
00:08:32.77\00:08:34.54
We went to, just yesterday,
00:08:34.58\00:08:36.38
we had a salad at a
store here in Benton, Illinois,
00:08:36.41\00:08:42.18
yeah, about 15
minutes away from here.
00:08:42.22\00:08:44.42
And we had
tomatoes in the salad.
00:08:44.45\00:08:46.55
And, folks, let me tell you,
00:08:46.59\00:08:48.56
we took a bite of
that tomato in that salad.
00:08:48.59\00:08:52.06
And I mean,
00:08:52.09\00:08:54.30
the difference of
that tomato and tomatoes
00:08:54.33\00:08:56.46
we grow in our garden.
00:08:56.50\00:08:57.90
I mean wasn't
nothing to compare to.
00:08:57.93\00:09:00.20
So we never want to
really buy another tomato again.
00:09:00.24\00:09:03.51
Which can go
grow at your garden.
00:09:03.54\00:09:04.87
Yeah, that's right.
00:09:04.91\00:09:06.24
Well, you can see
that this is actually just
00:09:06.27\00:09:07.61
about finished itself.
00:09:07.64\00:09:08.98
Yeah, looking like, yeah.
00:09:09.01\00:09:10.35
I can see it all cooked down.
00:09:10.38\00:09:11.71
It's cooked down.
00:09:11.75\00:09:13.08
And so, and the
water, look at that,
00:09:13.11\00:09:14.52
the water's there.
00:09:14.55\00:09:15.88
So we're just gonna go
ahead and sprinkle now.
00:09:15.92\00:09:17.25
And now you add
the... Little bit of a salt.
00:09:17.29\00:09:18.95
Sea salt, yeah. Okay.
00:09:18.99\00:09:20.72
And then we're gonna
put that lid back on it.
00:09:20.76\00:09:22.52
I'm gonna sit to the side
00:09:22.56\00:09:23.89
because that's just the
first recipe really and truly.
00:09:23.93\00:09:26.76
Now that's just
about finished now or?
00:09:26.80\00:09:28.36
That is totally finished.
Oh, it's totally finished.
00:09:28.40\00:09:30.13
Totally finished,
right now it's through
00:09:30.17\00:09:32.47
and you can add like I said,
00:09:32.50\00:09:34.04
you can do peppers with that
00:09:34.07\00:09:35.77
if you want to sometime.
00:09:35.80\00:09:37.67
If I do kale,
00:09:37.71\00:09:39.04
I will do red and
green peppers and stuff.
00:09:39.07\00:09:40.88
The name of the game is
that we eat with our eyes,
00:09:40.91\00:09:43.48
we see it and it
looks attractive.
00:09:43.51\00:09:46.28
It's mouth
watering, we're ready to go.
00:09:46.31\00:09:48.52
You look attractive. Thank you.
00:09:48.55\00:09:50.45
And you're mouth
watering. Thank you.
00:09:50.49\00:09:53.19
You're welcome. Okay.
00:09:53.22\00:09:54.56
Kind of threw you off
a little bit, didn't I?
00:09:54.59\00:09:56.12
Oh, yeah.
00:09:56.16\00:09:57.49
Because you know,
00:09:57.53\00:09:58.86
you're gonna get a
phone call calling me.
00:09:58.89\00:10:00.23
I think I just got
the first email already.
00:10:00.26\00:10:02.03
First email.
00:10:02.06\00:10:03.40
As I am talking, I just
got the email coming up.
00:10:03.43\00:10:04.77
Because along with this,
00:10:08.77\00:10:11.04
we wanna go with
our very next recipe.
00:10:11.07\00:10:12.91
Okay.
00:10:12.94\00:10:14.28
Which is Cuban black beans.
00:10:14.31\00:10:16.51
Oh, okay, let's do it, honey.
00:10:16.54\00:10:18.28
All right. All right.
00:10:18.31\00:10:19.65
Okay.
00:10:40.04\00:10:41.37
Cuban black
beans. Cuban black beans.
00:10:41.40\00:10:42.80
Not just black beans, the Cuban?
00:10:42.84\00:10:45.64
And, you know, I like
to kind of change things up
00:10:45.67\00:10:47.84
so that is not like,
you know, black beans.
00:10:47.88\00:10:50.01
Black beans. What does that do?
00:10:50.05\00:10:51.38
Yeah, okay, What would you say?
00:10:51.41\00:10:52.75
The Cuban. Cuban by the way.
00:10:52.78\00:10:54.12
Oh, wait a minute, hold up,
what's in that recipe, okay.
00:10:54.15\00:10:55.48
Yeah.
00:10:55.52\00:10:56.85
So with that one in mind,
00:10:56.89\00:10:58.22
it's got some good
stuff combinations.
00:10:58.25\00:10:59.59
Now, Cuban, that's not something
00:10:59.62\00:11:01.42
that most people
are familiar with
00:11:01.46\00:11:03.22
or not as much I guess.
00:11:03.26\00:11:04.99
In that, in a cooking, yeah,
if you're doing black beans,
00:11:05.03\00:11:07.66
you have cumin, coriander,
00:11:07.70\00:11:10.37
these are the
spices that are out there.
00:11:10.40\00:11:11.73
Right.
00:11:11.77\00:11:13.10
And the main thing
in plant based eating
00:11:13.13\00:11:14.47
is just trying new
spices, new seasonings,
00:11:14.50\00:11:17.81
so the things taste differently
00:11:17.84\00:11:21.81
and also, I was
gonna say and were better.
00:11:21.84\00:11:23.45
I think they taste better
00:11:23.48\00:11:24.81
when you're adding
the different combinations
00:11:24.85\00:11:26.45
there as well.
00:11:26.48\00:11:27.82
But quite a few
people may not use Cuban
00:11:27.85\00:11:29.42
as much as
often as other spices.
00:11:29.45\00:11:33.15
It's more in a
Hispanic community
00:11:33.19\00:11:34.99
when you're doing
that, the Cuban kind cumin.
00:11:35.02\00:11:37.23
That's a nice possess to it.
00:11:37.26\00:11:38.59
And I like it
because it's very colorful.
00:11:38.63\00:11:39.96
This is a very colorful dish.
00:11:40.00\00:11:41.93
All right.
00:11:41.96\00:11:43.30
And I'm gonna go ahead
on and get my skillet ready
00:11:43.33\00:11:46.74
to receive all
these goodies over there,
00:11:46.77\00:11:49.70
'cause you know,
we got banana peppers
00:11:49.74\00:11:51.87
and green peppers,
red peppers, and...
00:11:51.91\00:11:54.64
Looks like the garlic there.
00:11:54.68\00:11:56.11
We got the
garlic going on as well.
00:11:56.14\00:11:58.45
And so, we're going to
just begin by adding in,
00:11:58.48\00:12:02.85
of course, our olive oil.
00:12:02.88\00:12:04.39
Okay, olive oil.
00:12:04.42\00:12:05.75
I love using olive
oil as you noticed that.
00:12:05.79\00:12:07.69
I noticed that, yeah.
00:12:07.72\00:12:09.06
And you know, olive oil has
a very kind of a strong flavor,
00:12:09.09\00:12:11.96
so it will add to this.
00:12:11.99\00:12:13.33
So why not so as opposed to,
let's say canola oil or regular
00:12:13.36\00:12:16.46
because of the flavor, I mean.
00:12:16.50\00:12:17.83
The flavor. Okay.
00:12:17.87\00:12:19.20
The name of the game,
00:12:19.23\00:12:20.57
when you go plant
based is about flavor.
00:12:20.60\00:12:22.77
You've got to have
that flavor there, okay.
00:12:22.80\00:12:25.14
Not only the color,
not only the texture,
00:12:25.17\00:12:27.14
but the flavor as well.
00:12:27.18\00:12:28.51
And so I like to use
the cold pressed olive oil
00:12:28.54\00:12:30.81
and you know,
sometimes we get people saying,
00:12:30.85\00:12:32.35
you know, these oils that
you're using on this show,
00:12:32.38\00:12:36.62
you know, they
are kind of volatile,
00:12:36.65\00:12:38.22
they don't, they burn easily.
00:12:38.25\00:12:41.06
Don't get
yourself all worked up.
00:12:41.09\00:12:42.42
But this is not
high heat though.
00:12:42.46\00:12:43.79
Never staying on long,
00:12:43.83\00:12:45.16
everything is
just gonna be cooking.
00:12:45.19\00:12:46.53
I'm not really sautéing
for long periods of time
00:12:46.56\00:12:47.90
and so you're gonna be
fine and you'll be fine.
00:12:47.93\00:12:50.13
We're not deep
frying. You'll be fine. Okay.
00:12:50.17\00:12:52.17
So I'm gonna go ahead
00:12:52.20\00:12:53.54
and start by putting
banana peppers first.
00:12:53.57\00:12:55.70
Let me get my little spatula
out and, of course, we will...
00:12:55.74\00:12:57.61
Now you've grown the red peppers
00:12:57.64\00:13:00.98
and green peppers in the garden?
00:13:01.01\00:13:02.34
Yes, in the
garden. Container garden?
00:13:02.38\00:13:03.71
Yes, both the red and the green.
00:13:03.75\00:13:05.75
Yeah, both red and green.
00:13:05.78\00:13:07.12
That's right. Okay.
00:13:07.15\00:13:08.48
They're part of it also as well.
00:13:08.52\00:13:10.19
And...
00:13:10.22\00:13:11.55
You left a
goodie in there, baby.
00:13:11.59\00:13:12.92
Oh, did I? No, I can't do that.
00:13:12.95\00:13:14.29
Yeah, just. Spotted.
00:13:14.32\00:13:15.66
Yeah, spotted.
00:13:15.69\00:13:17.03
Spot me on
that, spot me on that.
00:13:17.06\00:13:18.39
Okay.
00:13:18.43\00:13:19.76
Okay, and we're gonna go ahead
and put in the green pepper.
00:13:19.79\00:13:23.33
Now these beans
are coming in can,
00:13:23.37\00:13:25.53
these black beans.
00:13:25.57\00:13:26.90
You can do your black
beans a couple of ways
00:13:26.94\00:13:28.70
because this is a
meal in a minute program.
00:13:28.74\00:13:30.41
So you can do your beans
already, already in a can.
00:13:30.44\00:13:33.17
If you do not already have
to cook them in your crock pot
00:13:33.21\00:13:36.34
or your slow cooker,
00:13:36.38\00:13:37.81
which sometime I just buy
the 16 ounce bag of beans,
00:13:37.85\00:13:40.45
rinse them off,
00:13:40.48\00:13:41.82
and put them into a
slow cooker or a crock pot,
00:13:41.85\00:13:44.65
whichever way you wanna call it,
00:13:44.69\00:13:46.09
and then cook the
beans ahead of time.
00:13:46.12\00:13:47.76
In that way if
you get that much,
00:13:47.79\00:13:49.12
you can actually use
them for other things
00:13:49.16\00:13:50.49
other than just
making this particular dish
00:13:50.53\00:13:52.03
like haystacks and burritos
so on and so forth, you know.
00:13:52.06\00:13:56.53
And so, that's
always gonna be good.
00:13:56.56\00:13:59.07
So these are can I'm using here,
00:13:59.10\00:14:00.64
we're talking
about meals in minutes.
00:14:00.67\00:14:02.00
If you haven't had a
chance to get the beans ready,
00:14:02.04\00:14:04.11
don't worry about it.
00:14:04.14\00:14:05.47
You do want to be
very conscious, however,
00:14:05.51\00:14:07.08
of the amount of
sodium that's in the beans.
00:14:07.11\00:14:09.04
We talked about that
on the program as well,
00:14:09.08\00:14:11.11
cutting back on
the amount of sodium
00:14:11.15\00:14:12.85
that we're using.
00:14:12.88\00:14:14.22
And then I'm
gonna have you, Curtis,
00:14:14.25\00:14:15.58
very slowly pour in the beans.
00:14:15.62\00:14:18.12
Very slowly.
00:14:18.15\00:14:19.69
Go ahead and pour
them all in there.
00:14:19.72\00:14:21.06
All right, beans
going in, black beans.
00:14:21.09\00:14:25.16
Okay, yay.
00:14:25.19\00:14:27.16
Look how pretty.
00:14:27.20\00:14:28.53
Is that pretty or what?
00:14:28.56\00:14:30.30
Yeah, there you go.
00:14:30.33\00:14:32.80
All right.
00:14:32.83\00:14:34.47
That's it.
00:14:34.50\00:14:36.00
And all we're gonna
do is as you can see,
00:14:36.04\00:14:38.44
and I'm gonna turn my fire down,
00:14:38.47\00:14:39.81
let me turn it
down a little bit.
00:14:39.84\00:14:41.18
Okay, now all
we're doing actually,
00:14:45.58\00:14:47.55
we've already
sautéed the bell peppers
00:14:47.58\00:14:50.42
and the garlic.
00:14:50.45\00:14:51.79
You don't want to
get them you know,
00:14:51.82\00:14:53.96
kind of tender.
00:14:53.99\00:14:55.32
Yes. But not too done.
00:14:55.36\00:14:56.83
And you can see
the coloring of this.
00:14:56.86\00:14:58.79
That's very colorful.
00:14:58.83\00:15:00.16
It's just beautiful. Yes.
00:15:00.20\00:15:01.53
Okay, and it has a nice,
00:15:01.56\00:15:05.13
tempting, I call it,
00:15:05.17\00:15:08.00
look to it so that
you're like oh, yeah,
00:15:08.04\00:15:10.14
okay, I definitely want me
some of those black beans, okay.
00:15:10.17\00:15:12.14
We eat with our
eyes and very colorful.
00:15:12.17\00:15:13.81
We eat with our eyes, yes we do.
00:15:13.84\00:15:15.34
And then for this recipe also,
00:15:15.38\00:15:17.28
I'm gonna go ahead on
and sprinkle in the cumin.
00:15:17.31\00:15:19.88
That's a nice flavor
into this whole dish.
00:15:19.91\00:15:22.12
It actually makes this
dish come alive as well.
00:15:22.15\00:15:24.75
And then remember,
we're doing sea salt to taste,
00:15:24.79\00:15:26.99
so I'm just gonna put a
small amount of salt on there.
00:15:27.02\00:15:31.19
Okay, and then we're
gonna just stir it up
00:15:31.23\00:15:33.29
again a little bit.
00:15:33.33\00:15:34.70
Now how long you
gonna let this cook?
00:15:34.73\00:15:36.90
Usually when I'm getting rest,
00:15:36.93\00:15:38.27
we just did the sautéed Spanish,
00:15:38.30\00:15:39.97
and really and truly the
beans don't take that long,
00:15:40.00\00:15:42.10
you're not gonna
really, you know,
00:15:42.14\00:15:43.51
cook them for a long period time
00:15:43.54\00:15:44.87
'cause they're already done,
they came from McCain itself.
00:15:44.91\00:15:46.91
So with that in mind,
I would say maybe about,
00:15:46.94\00:15:49.34
maybe less than
about 10 minutes,
00:15:49.38\00:15:50.71
maybe 5 to 10 minutes.
00:15:50.75\00:15:52.21
And so we're gonna put the
lid on top of that one as well.
00:15:52.25\00:15:55.05
And often it's kind of
getting itself together
00:15:55.08\00:15:56.85
'cause it is meals and minutes.
00:15:56.89\00:15:58.39
And so with that in mind,
00:15:58.42\00:15:59.79
we've already
sautéed that spinach.
00:15:59.82\00:16:01.46
I'll ask a question,
what about haystacks?
00:16:01.49\00:16:03.46
Can that go over haystack?
00:16:03.49\00:16:05.19
You know, you chip and
put that over haystack.
00:16:05.23\00:16:06.93
Yes.
00:16:06.96\00:16:08.30
And people, I
mean, what is a haystack?
00:16:08.33\00:16:09.66
'Cause I'm saying
these terminologies
00:16:09.70\00:16:11.50
and people may not be
familiar with the word haystack.
00:16:11.53\00:16:14.57
So explain that?
00:16:14.60\00:16:15.94
So Rebecca.
00:16:15.97\00:16:17.31
A haystack, it's
nothing more than
00:16:17.34\00:16:19.74
some chips on
the bottom of a plate
00:16:19.77\00:16:21.68
and now I like to add
a rice on top of that.
00:16:21.71\00:16:25.21
Not potato chips but more...
00:16:25.25\00:16:27.22
Oh, Curtis, they.
But you said chips, yeah.
00:16:27.25\00:16:28.78
Okay, okay. I'm
just making sure that.
00:16:28.82\00:16:30.15
Rebecca tortilla chips.
00:16:30.19\00:16:32.39
Tortilla chips?
00:16:32.42\00:16:33.76
Hopefully, whole
wheat tortilla chips
00:16:33.79\00:16:35.12
or corn tortilla chips.
00:16:35.16\00:16:36.49
Okay. Okay.
00:16:36.52\00:16:37.86
And then we'll snatch.
00:16:37.89\00:16:39.23
And then we got
them on the plate.
00:16:39.26\00:16:40.60
Let me gonna put...
00:16:40.63\00:16:41.96
You did this for your
master's degree, right?
00:16:42.00\00:16:43.33
Rice on, yeah, on
top of that. The rice.
00:16:43.37\00:16:44.70
And we're gonna put
the beans on top of that.
00:16:44.73\00:16:46.07
Are they gonna be
this mixture of beans?
00:16:46.10\00:16:47.44
Yes. All right.
00:16:47.47\00:16:48.80
And then we're gonna
put lettuce and tomatoes
00:16:48.84\00:16:50.37
and black olives, of
course, it's Curtis' favorite,
00:16:50.41\00:16:53.34
and onions, all
those things go on
00:16:53.38\00:16:55.74
and then you top
it off with a salsa
00:16:55.78\00:16:59.18
and medium salsa.
00:16:59.21\00:17:01.02
And then you can put some
soy sour cream on top of it.
00:17:01.05\00:17:03.75
And it is some serious...
00:17:03.79\00:17:05.12
So that's called a
haystack. Haystack.
00:17:05.15\00:17:06.59
And you did that as
your, what master's degree?
00:17:06.62\00:17:09.52
Yeah, one of my
programs is English,
00:17:09.56\00:17:10.89
did my English in
my master's program.
00:17:10.93\00:17:13.16
We had to write the paper.
00:17:13.19\00:17:14.53
Yeah, had to write the paper.
00:17:14.56\00:17:15.90
And I was trying to
figure out what can I write on.
00:17:15.93\00:17:17.27
And you had to be very
descriptive about each part.
00:17:17.30\00:17:18.63
So I wrote a paper
called how to build a haystack.
00:17:18.67\00:17:22.94
And of course, you know,
reading the paper at first
00:17:22.97\00:17:24.64
reading of it,
people thought that
00:17:24.67\00:17:26.27
I was gonna actually
be on a farm building
00:17:26.31\00:17:28.11
you know, haystack.
00:17:28.14\00:17:29.61
But not a girlfriend friendly.
00:17:29.64\00:17:30.98
Now, once again,
00:17:31.01\00:17:32.35
once we just actually
built that all up and fixed it,
00:17:32.38\00:17:33.98
believe it or not, I
got an A++ on that paper.
00:17:34.02\00:17:37.05
My teacher was so excited.
00:17:37.09\00:17:38.42
She had never seen
that or heard that before.
00:17:38.45\00:17:40.26
And I think it might be
your best thought about that.
00:17:40.29\00:17:42.82
I need to search that.
Did you get the paper back?
00:17:42.86\00:17:44.56
Yeah, I got my paper.
00:17:44.59\00:17:45.93
Now what year was that?
00:17:45.96\00:17:47.56
Okay, say, now we're gonna
go to the very next recipe.
00:17:47.60\00:17:50.37
You just ignored that
last question, didn't you?
00:17:50.40\00:17:52.53
Because now you trying
to, now you trying to get
00:17:52.57\00:17:54.60
all in my
business and everything.
00:17:54.64\00:17:57.01
You know, I just did
for the audience sake.
00:17:57.04\00:17:58.47
We're going to do our next one
00:17:58.51\00:18:00.94
which is a yellow steamed rice.
00:18:00.98\00:18:04.68
Okay, that's good.
00:18:04.71\00:18:06.05
Put the ingredients on that one.
00:18:06.08\00:18:07.42
Okay.
00:18:21.70\00:18:23.03
So this is gonna be quick
and easy right here though.
00:18:23.06\00:18:26.00
It's gonna be quick and easy.
00:18:26.03\00:18:27.37
Now you got the...
00:18:27.40\00:18:28.74
And I'm really liking this one
00:18:28.77\00:18:30.11
because I said it was
called a yellow rice, right?
00:18:30.14\00:18:34.64
And I know you're thinking
how we're gonna do that.
00:18:34.68\00:18:36.88
No, I'm looking at
something that's brown.
00:18:36.91\00:18:38.38
I know.
00:18:38.41\00:18:39.75
So one of the
things I like is, you know,
00:18:39.78\00:18:41.75
'cause I love color
00:18:41.78\00:18:43.12
and we've got
finished on those Cuban beans,
00:18:43.15\00:18:44.85
black beans, and
so with that in mind,
00:18:44.89\00:18:46.99
we're gonna
actually now do brown rice.
00:18:47.02\00:18:49.72
We're gonna turn in yellow
and we're turning a yellow
00:18:49.76\00:18:52.09
by using turmeric
powder, all right.
00:18:52.13\00:18:54.50
All right, that's how you do it.
00:18:54.53\00:18:55.86
So you're gonna
take our lid off.
00:18:55.90\00:18:57.23
Oh yeah,
00:18:57.27\00:18:58.60
'cause the water is
hot and ready to go.
00:18:58.63\00:19:01.67
Okay. Okay.
00:19:01.70\00:19:03.04
And then we're gonna go ahead on
00:19:03.07\00:19:04.41
and then just stir in the rice.
00:19:04.44\00:19:07.58
Now this is
whole grain brown rice.
00:19:07.61\00:19:09.34
Is this short or long grain?
00:19:09.38\00:19:10.98
Does it really matter?
00:19:11.01\00:19:12.41
This, I like long grain
brown rice when I'm cooking.
00:19:12.45\00:19:15.38
I am putting
turmeric in, hold on,
00:19:15.42\00:19:16.75
let me put the turmeric in,
00:19:16.79\00:19:18.12
Now, turmeric was
gonna make and turn it...
00:19:18.15\00:19:20.06
Yellow.
00:19:20.09\00:19:21.42
Yellow, okay,
00:19:21.46\00:19:22.86
so it's a good way
to get it in there.
00:19:22.89\00:19:24.99
Put that over there, babe.
00:19:25.03\00:19:26.66
Okay.
00:19:26.70\00:19:28.20
And okay, now,
what was your question?
00:19:28.23\00:19:31.23
Yeah, so why the short grain
as supposed to a long grain?
00:19:31.27\00:19:35.44
I found that when I use, for me,
00:19:35.47\00:19:38.27
when I'm doing my cooking,
00:19:38.31\00:19:39.87
I like the long grain
00:19:39.91\00:19:41.24
because you can actually
see the actual grain itself.
00:19:41.28\00:19:43.45
The long grain? Yes.
00:19:43.48\00:19:44.81
Sometimes when people
are preparing brown rice,
00:19:44.85\00:19:46.21
they'll send me
a message and say
00:19:46.25\00:19:48.08
why do my brown
rice is all clumps up
00:19:48.12\00:19:50.35
and it takes a long time to cook
00:19:50.39\00:19:52.15
and then it's kind of thick,
you can't see the kernels.
00:19:52.19\00:19:55.66
The long grain,
00:19:55.69\00:19:57.03
you can see the
kernels and sometime
00:19:57.06\00:19:58.43
I say it has to do
with the pot you're using.
00:19:58.46\00:20:00.96
Sometime it has to
do with too much water.
00:20:01.00\00:20:03.77
Sometimes it has to do
with the type of rice, okay.
00:20:03.80\00:20:06.53
And even from electric to gas,
00:20:06.57\00:20:10.44
all those have a lot to do
with a lot of your cooking.
00:20:10.47\00:20:13.21
People have
said to me, you know,
00:20:13.24\00:20:14.64
I wish I could bring
you in my kitchen to cook
00:20:14.68\00:20:16.01
because when I fix stuff,
it doesn't go the same way.
00:20:16.04\00:20:18.28
But that's not it,
you really have to,
00:20:18.31\00:20:19.98
I love working in a kitchen.
00:20:20.02\00:20:21.62
Remember now, my
first love is God.
00:20:21.65\00:20:25.99
And my second love is Curtis.
00:20:26.02\00:20:28.66
Oh, I'm behind
right behind that.
00:20:28.69\00:20:30.03
Ah, right behind that.
00:20:30.06\00:20:31.39
And then my next love
is cooking and then...
00:20:31.43\00:20:36.56
Oh, oh, let's turn this down.
00:20:36.60\00:20:39.03
Oh, that's real high.
00:20:39.07\00:20:40.44
Yeah, it's too high. Yeah.
00:20:40.47\00:20:41.80
And that we wanna see
00:20:41.84\00:20:43.17
'cause I'm just
running my mouth there,
00:20:43.20\00:20:44.91
we run it down, turn it down.
00:20:44.94\00:20:47.24
So, yeah, God,
Curtis and cooking.
00:20:47.28\00:20:49.01
Was that what I said?
00:20:49.04\00:20:50.38
So I said God,
Curtis, and cooking?
00:20:50.41\00:20:52.58
Okay. And so...
00:20:52.61\00:20:55.55
And then it's my children.
00:20:55.58\00:20:58.55
That's children. Our children.
00:20:58.59\00:21:00.79
They are also a part
of that as well, okay.
00:21:00.82\00:21:02.69
So, do you have grandchildren?
00:21:02.72\00:21:04.26
You turn that down and it's low.
00:21:04.29\00:21:05.89
And, of course, because
we're doing meals in minutes,
00:21:05.93\00:21:08.33
one of the things
you have to think about
00:21:08.36\00:21:09.70
the fact is on the market now
you have the six minute rice,
00:21:09.73\00:21:12.57
is you have the
eight minutes rice,
00:21:12.60\00:21:14.10
the 10 minute
rice and then of course
00:21:14.14\00:21:15.47
you have the 100% whole grain.
00:21:15.50\00:21:17.91
All of these are
whole grain rices.
00:21:17.94\00:21:19.84
But they've extracted
the water from it, the liquid
00:21:19.87\00:21:22.11
so that when they
say 6, 8, 10 minutes,
00:21:22.14\00:21:24.41
it means that when
you add your water,
00:21:24.45\00:21:26.75
then those rices come back,
00:21:26.78\00:21:29.48
and they're the
same as regular rice.
00:21:29.52\00:21:31.32
So they're
already cooked in a sense.
00:21:31.35\00:21:35.06
Okay, they just extract
the water from the rice.
00:21:35.09\00:21:38.59
That's why
they're called parboil.
00:21:38.63\00:21:41.23
They've been kind of
parboiled or whatever,
00:21:41.26\00:21:42.90
but the bottom line is that
you don't have to worry about
00:21:42.93\00:21:45.93
look at and see what's going on.
00:21:45.97\00:21:47.30
They have it in
bags, they have it regular
00:21:47.34\00:21:49.47
whatever way you want to do it.
00:21:49.50\00:21:50.84
It's all good.
Now, what about...
00:21:50.87\00:21:53.74
We have a rice
cooker, don't you?
00:21:53.78\00:21:55.24
We have a rice cooker.
00:21:55.28\00:21:56.61
Who gave you, somebody
puts a rice cooker for you?
00:21:56.64\00:21:59.41
Rice cooker, okay, okay.
00:21:59.45\00:22:02.48
We're gonna move this over.
00:22:02.52\00:22:04.62
Okay. Still kind of high.
00:22:04.65\00:22:06.12
Because it's still
higher than I wanted to be.
00:22:06.15\00:22:08.82
I'm gonna move it
down a little bit more.
00:22:08.86\00:22:11.53
Okay.
00:22:11.56\00:22:13.96
So a rice cooker is good.
00:22:14.00\00:22:16.80
Here we go. It does its own job.
00:22:16.83\00:22:18.47
Just set the timer
and does its own job.
00:22:18.50\00:22:20.87
Yes, yes, yes
and back in the day
00:22:20.90\00:22:22.24
rice cookers
only did white rice.
00:22:22.27\00:22:24.14
Now the rice cookers that's
coming out does brown rice too.
00:22:24.17\00:22:26.54
It does brown too. And so...
00:22:26.57\00:22:28.61
It has a indication for
short grain or long grain,
00:22:28.64\00:22:30.91
just with the same time?
00:22:30.95\00:22:32.28
No, all rice are the same.
00:22:32.31\00:22:33.65
It does not differentiate
between long and short.
00:22:33.68\00:22:35.28
Okay. Okay.
00:22:35.32\00:22:36.65
And so that can,
that's another one,
00:22:36.69\00:22:38.05
that's a nice gift to
give, just a nice gift to give.
00:22:38.09\00:22:40.32
I mean back in the day,
00:22:40.36\00:22:41.69
all the gifts I
used to get was like,
00:22:41.72\00:22:43.06
you know,
00:22:43.09\00:22:44.43
can openers and electric knives.
00:22:44.46\00:22:46.13
And so I started
putting in for the big things
00:22:46.16\00:22:48.26
like the rice
cookers and the blenders
00:22:48.30\00:22:49.93
and the food
processors and stuff.
00:22:49.96\00:22:51.30
Okay. Okay.
00:22:51.33\00:22:52.80
You're well equipped right now.
00:22:52.83\00:22:54.27
Would you say
you're well equipped?
00:22:54.30\00:22:55.84
I remember when we
first started coming on 3ABN,
00:22:55.87\00:22:58.57
I don't know how
many pieces of instruments
00:22:58.61\00:23:00.14
I actually went through.
00:23:00.18\00:23:01.64
But now we've got it down
00:23:01.68\00:23:03.01
packed now as far as pushing on.
00:23:03.04\00:23:04.91
So the bottom line
in meals in minutes
00:23:04.95\00:23:06.28
is that you wanna go
ahead on, change the rice up,
00:23:06.31\00:23:08.75
you know, if you're
used to doing brown rice
00:23:08.78\00:23:10.32
all the time,
put turmeric in it.
00:23:10.35\00:23:12.52
You can also just cook it up,
and you can put parsley in it,
00:23:12.55\00:23:15.29
change it up.
00:23:15.32\00:23:16.66
Don't let it be the
same thing all the time.
00:23:16.69\00:23:18.03
I don't know about you.
00:23:18.06\00:23:19.39
But some people say,
00:23:19.43\00:23:20.76
I don't want to
see the same thing
00:23:20.80\00:23:22.13
every single day that I eat.
00:23:22.16\00:23:23.50
Guess what? We
fix the same thing.
00:23:23.53\00:23:24.87
We just change it
out with either parsley,
00:23:24.90\00:23:26.84
or seasoning, or the coloring.
00:23:26.87\00:23:29.80
And you know what?
00:23:29.84\00:23:31.17
They think they got
something brand new,
00:23:31.21\00:23:32.87
it is the exact same.
00:23:32.91\00:23:34.24
You switch up a
few things, yeah.
00:23:34.28\00:23:36.24
That's the secret, don't
tell this secret to everybody.
00:23:36.28\00:23:38.45
Don't tell them
all of our secrets too.
00:23:38.48\00:23:39.81
Don't tell someone everything.
00:23:39.85\00:23:41.18
Don't tell
everything, yeah. That's true.
00:23:41.22\00:23:42.55
Just enough, not a whole
lot, let keeps on for ourselves.
00:23:42.58\00:23:45.19
Okay, so now...
00:23:45.22\00:23:46.62
Now, at the end,
once it finished cooking.
00:23:46.65\00:23:48.62
I'm gonna put the margarine in
00:23:48.66\00:23:49.99
and we're gonna put the salt in,
00:23:50.03\00:23:51.66
and then this is ready to go
00:23:51.69\00:23:53.29
and they will see it at
the very end of the program.
00:23:53.33\00:23:56.56
Now, so this will
cook for how long again?
00:23:56.60\00:23:58.67
This cooks for about 10 minutes.
00:23:58.70\00:24:00.44
This is actually rice,
00:24:00.47\00:24:01.97
it doesn't take a
long time to cook.
00:24:02.00\00:24:03.61
But if it's regular brown rice,
00:24:03.64\00:24:04.97
remember now it's gonna
take 45 minutes to an hour.
00:24:05.01\00:24:07.44
If it's in a rice cooker,
00:24:07.48\00:24:09.51
you don't have
to worry about it.
00:24:09.54\00:24:10.88
It will stop when
it's ready, finished,
00:24:10.91\00:24:12.25
and rice will be ready as well.
00:24:12.28\00:24:13.62
Okay.
00:24:13.65\00:24:14.98
You have about two rice cooker.
00:24:15.02\00:24:16.35
We've kind of burned them up.
00:24:16.38\00:24:17.72
We've been doing
the rice cookers,
00:24:17.75\00:24:19.09
you know, there's
a lot of new stuff
00:24:19.12\00:24:20.46
on the market now so
I'm always just trying
00:24:20.49\00:24:22.46
to see what can I get new.
00:24:22.49\00:24:23.83
Okay.
00:24:23.86\00:24:25.19
You just let me know
baby, I'll take care of you.
00:24:25.23\00:24:26.56
Okay.
00:24:26.59\00:24:27.93
So we've already
done that sautéed spinach
00:24:27.96\00:24:30.23
and we've already done
that Cuban black beans,
00:24:30.27\00:24:32.77
and we've actually
got the rice going on
00:24:32.80\00:24:35.50
and so I know
for our main entree,
00:24:35.54\00:24:38.47
we're gonna be fixing something
that's totally different
00:24:38.51\00:24:40.71
and that is a
barbecued jack fruit.
00:24:40.74\00:24:44.41
Let's go to the recipe.
00:24:44.45\00:24:46.21
Okay.
00:24:46.25\00:24:47.58
Okay, now this is
a good one, Curtis,
00:25:08.60\00:25:11.31
and it is a, we
call the main entrée.
00:25:11.34\00:25:13.68
Main entrée, okay.
And it is jack fruit.
00:25:13.71\00:25:15.58
I'm not even sure if
people have actually,
00:25:15.61\00:25:18.18
well it's new coming out
00:25:18.21\00:25:20.15
as far as people
talking about jackfruit
00:25:20.18\00:25:22.48
because it is actually
a fruit believe it or not,
00:25:22.52\00:25:25.05
and it's from India.
00:25:25.09\00:25:26.65
So tell me now...
00:25:26.69\00:25:28.36
Let's get some
history about this now
00:25:28.39\00:25:29.86
'cause this may be
new to a lot of people.
00:25:29.89\00:25:32.16
I mean how big does
it grow out of the ground
00:25:32.19\00:25:35.53
from the tree or what?
00:25:35.56\00:25:36.90
It grows from a
huge tree, it has a vine,
00:25:36.93\00:25:39.20
it comes down from the tree
00:25:39.23\00:25:41.10
and on the vine at
the end of the vine
00:25:41.14\00:25:42.87
is the actual jackfruit.
00:25:42.90\00:25:44.34
Now what weight
are we talking about?
00:25:44.37\00:25:46.21
I mean, how big can it get?
00:25:46.24\00:25:47.64
Okay, we're talking now,
it can weigh up to 80 pounds.
00:25:47.68\00:25:50.95
Eighty pounds?
00:25:50.98\00:25:52.31
Eighty pounds, it's gigantic.
00:25:52.35\00:25:53.85
From the tree, so
it must be hanging.
00:25:53.88\00:25:55.95
It is a big, huge, thick
vine, it's not a vine like...
00:25:55.98\00:25:58.69
Okay, it has to be thick
vine to hold that 80 pound.
00:25:58.72\00:26:02.89
This is a huge watermelon size.
00:26:02.92\00:26:05.03
It's big like a watermelon
but it's heavier inside.
00:26:05.06\00:26:08.16
It's dense, very, very dense.
00:26:08.20\00:26:10.07
That's why the
weight is coming on it.
00:26:10.10\00:26:11.73
You know watermelon
has the water in it.
00:26:11.77\00:26:13.10
Right, right.
00:26:13.13\00:26:14.47
But this jackfruit,
it's got pods inside of it
00:26:14.50\00:26:17.21
and it's got lots of we
call the carbohydrate part of it
00:26:17.24\00:26:21.54
is actually
inside of this thing,
00:26:21.58\00:26:23.08
it makes it heavier.
00:26:23.11\00:26:24.55
So one jackfruit
can feed a whole.
00:26:24.58\00:26:27.32
A whole lot.
00:26:27.35\00:26:28.68
Now, the thing is,
this is really incredible.
00:26:28.72\00:26:32.75
I was doing a
research on jackfruit.
00:26:32.79\00:26:34.79
It was saying that it's
actually in hot climates,
00:26:34.82\00:26:38.29
places like India
and this is a God thing
00:26:38.33\00:26:41.76
because it was stated that
00:26:41.80\00:26:43.70
that jackfruit is big as it is,
00:26:43.73\00:26:45.67
is got a lot of
carbohydrates inside of it.
00:26:45.70\00:26:48.47
And it's actually
for the people there
00:26:48.50\00:26:51.31
to keep them from,
you know, starvation.
00:26:51.34\00:26:54.04
That fruit, nutrient dense.
00:26:54.08\00:26:56.91
Energy, carbohydrates. Yes.
00:26:56.95\00:26:58.28
All right, yes.
And that's a God thing.
00:26:58.31\00:26:59.65
Right, okay. That's a God thing.
00:26:59.68\00:27:01.02
Okay, yeah. Oh,
yeah, He does that.
00:27:01.05\00:27:02.38
He does that, okay.
00:27:02.42\00:27:03.75
I've heard too is
pictures of people
00:27:03.79\00:27:05.19
having this jackfruit,
they have like machetes.
00:27:05.22\00:27:07.29
Yes, they do.
00:27:07.32\00:27:08.66
And they cut it and open it
up and can feed a whole family.
00:27:08.69\00:27:11.76
And the pod inside of it is
what's the edible part of it
00:27:11.79\00:27:15.56
and that's where you're
actually seeing it here.
00:27:15.60\00:27:18.30
When you look at the jackfruit.
00:27:18.33\00:27:20.07
Now believe it
or not, we did not.
00:27:20.10\00:27:23.87
I say, I repeat.
00:27:23.91\00:27:25.24
We did not go to
India and get a machete.
00:27:25.27\00:27:27.41
No, no, because guess what?
00:27:27.44\00:27:29.54
This fruit has
become so popular,
00:27:29.58\00:27:31.01
you can actually see it
here in the United States.
00:27:31.05\00:27:33.98
It's in your oriental markets.
00:27:34.02\00:27:35.62
It's in any international market
00:27:35.65\00:27:37.65
where you sell
international food.
00:27:37.69\00:27:39.29
Yeah, your Asian food market.
00:27:39.32\00:27:40.72
Yeah, Asian foods,
they all have it as well.
00:27:40.76\00:27:43.22
And it is a fruit.
00:27:43.26\00:27:45.59
But we're gonna
convert it into a meat
00:27:45.63\00:27:49.63
because we're
gonna make it look like
00:27:49.66\00:27:51.80
that of shredded chicken.
00:27:51.83\00:27:55.17
Oh, okay.
00:27:55.20\00:27:56.54
Now, so does it come
in a fruit or a can or...
00:27:56.57\00:28:00.91
It comes in a can of water.
00:28:00.94\00:28:03.95
Already chopped
up? Already chopped up.
00:28:03.98\00:28:05.31
So it's
already... Already queued up.
00:28:05.35\00:28:06.72
Queued up, the seed is removed.
00:28:06.75\00:28:08.88
Yeah, no, no,
no, there's no seed,
00:28:08.92\00:28:10.59
it's the pot itself,
00:28:10.62\00:28:11.99
you can see the
seed actually in there.
00:28:12.02\00:28:14.12
You can see the seeds in
there, all that's edible.
00:28:14.16\00:28:17.86
So when it comes in a can,
00:28:17.89\00:28:21.36
it's already ready to go.
00:28:21.40\00:28:23.00
Okay, we then, of course,
we gonna be converting it
00:28:23.03\00:28:25.40
over to look like that of meat
00:28:25.43\00:28:26.77
'cause we do
plant based cooking.
00:28:26.80\00:28:28.60
We got to make it look
like an assimilation of chicken
00:28:28.64\00:28:32.54
or chicken, you
know, chicken breasts,
00:28:32.57\00:28:34.24
you know, you're gonna see it
00:28:34.28\00:28:35.61
when it's shredded
it up in the machine.
00:28:35.64\00:28:36.98
So we have our
food processor here.
00:28:37.01\00:28:38.85
And when we are doing
that, we wanna make sure
00:28:38.88\00:28:41.12
that we don't
over process it, right?
00:28:41.15\00:28:43.49
So we're gonna open this up.
00:28:43.52\00:28:45.92
So what we're gonna
kind of pulse it in or what?
00:28:45.95\00:28:48.22
Yes we are, we gonna,
we're only gonna pulse it,
00:28:48.26\00:28:50.36
let's make sure
everything is ready to go.
00:28:50.39\00:28:51.73
Yes, yeah. Okay.
00:28:51.76\00:28:53.09
All right.
00:28:53.13\00:28:54.46
Kind of reminds me of tofu,
00:28:54.50\00:28:56.10
it takes in the
flavors of other food,
00:28:56.13\00:28:59.17
would you say
it's very versatile?
00:28:59.20\00:29:00.77
Hold up, it takes in a
flavor of all the other things
00:29:00.80\00:29:03.84
that like tofu.
00:29:03.87\00:29:05.64
I call these
like chameleon foods.
00:29:05.67\00:29:08.08
Okay.
00:29:08.11\00:29:09.44
Now on this one here.
00:29:09.48\00:29:10.81
Just gonna pulse it, right?
00:29:10.85\00:29:12.18
Yes, we're gonna pulse.
00:29:12.21\00:29:13.55
Go ahead. Okay.
00:29:13.58\00:29:14.92
Let me just see that
now. Let's see how that look.
00:29:19.42\00:29:21.62
And let's see, it's
kind of coming around
00:29:21.66\00:29:23.96
and looking just like shredded.
00:29:23.99\00:29:27.00
I can see the seeds too.
00:29:27.03\00:29:28.73
Yeah, but not now.
00:29:28.76\00:29:30.10
But let's remember
now, let's remember,
00:29:30.13\00:29:31.83
these are not seeds,
00:29:31.87\00:29:33.44
like you're
thinking about, okay.
00:29:33.47\00:29:34.80
Oh, so this is edible.
00:29:34.84\00:29:36.17
It is the part of the pod.
00:29:36.20\00:29:37.54
It's part of the
fruit itself, okay.
00:29:37.57\00:29:38.91
Okay, let me just
do this next one here.
00:29:38.94\00:29:42.64
All right, now,
00:29:42.68\00:29:44.01
I want you to go head
on so they can see that.
00:29:44.05\00:29:46.08
Let's go ahead on and put that
in that lid inside that for,
00:29:46.11\00:29:49.45
so they can see
what that looks like
00:29:49.48\00:29:51.15
'cause that is very, very key.
00:29:51.19\00:29:53.15
You don't want
to, you don't want to,
00:29:53.19\00:29:57.06
you wanna make sure
that it has that texture
00:29:57.09\00:29:59.46
or looks like that of chicken.
00:29:59.49\00:30:00.83
All right. All right.
00:30:00.86\00:30:02.20
So when he puts that in there,
00:30:02.23\00:30:03.57
you're gonna get a chance
00:30:03.60\00:30:04.93
to see what that
actually looks like.
00:30:04.97\00:30:06.30
Look at that, look at
that and it's is a fruit.
00:30:06.33\00:30:10.27
It is a fruit.
00:30:10.31\00:30:11.64
Okay, but we're converting it
into a plant based main entree.
00:30:11.67\00:30:17.28
All right? Okay.
00:30:17.31\00:30:18.65
Is that neat?
00:30:18.68\00:30:20.02
Jackfruit. Jackfruit.
00:30:20.05\00:30:21.48
Now we in Huntsville,
00:30:21.52\00:30:23.05
of course, we would
really, there's a Asian market
00:30:23.08\00:30:25.89
and, of course, he knows us.
00:30:25.92\00:30:28.96
Very familiar with
him, go there so often.
00:30:28.99\00:30:32.73
So, now it's not
even expensive, is it?
00:30:32.76\00:30:36.10
No, the cans are not,
it's not expensive at all.
00:30:36.13\00:30:39.53
Okay.
00:30:39.57\00:30:40.90
And I want you to look at that.
00:30:40.94\00:30:43.30
And you can look at that and see
00:30:43.34\00:30:45.11
it has the kind of texture,
00:30:45.14\00:30:47.11
it looks like a very
well be shredded chicken.
00:30:47.14\00:30:52.01
All right, shredded chicken.
00:30:52.05\00:30:53.45
So we're gonna put
that lid back on there.
00:30:53.48\00:30:55.72
Do we need to use this?
00:30:55.75\00:30:57.09
We're gonna be using
that as something else
00:30:57.12\00:30:58.55
we're gonna be doing
a little bit later on.
00:30:58.59\00:30:59.92
So let's just move
that out of the way there.
00:30:59.95\00:31:01.82
Because we got to go head
on and get this next part,
00:31:01.86\00:31:04.86
which is we're gonna
put in the onions in too,
00:31:04.89\00:31:07.53
all right?
00:31:07.56\00:31:08.90
So we're gonna cut the onions up
00:31:08.93\00:31:11.53
and we're gonna just
chop them a little bit.
00:31:11.57\00:31:16.10
So this can be converted
into like a meat like dish.
00:31:16.14\00:31:19.14
It's gonna be a meat dish, okay.
00:31:19.17\00:31:21.34
What other dishes
can you use jackfruit in,
00:31:21.38\00:31:25.05
other than like a meat?
00:31:25.08\00:31:26.41
It can go in
soups, it can go in stews.
00:31:26.45\00:31:27.82
Oh, soups, stews.
00:31:27.85\00:31:29.18
Okay, because of
the texture of it.
00:31:29.22\00:31:31.15
You can use it in stews, soups,
00:31:31.19\00:31:36.02
I would not do it in a stir fry,
00:31:36.06\00:31:37.96
because it is still tender.
00:31:37.99\00:31:39.53
Remember it is a fruit,
00:31:39.56\00:31:40.90
so we want to make sure
that you don't overcook it.
00:31:40.93\00:31:42.73
Right.
00:31:42.76\00:31:44.10
All right and by the
way, it's already cooked.
00:31:44.13\00:31:45.47
Oh, it's already
cooked in can. Yes, it is.
00:31:45.50\00:31:47.40
Okay, when you get it, okay.
00:31:47.44\00:31:48.77
All right, so, we're
gonna turn this down,
00:31:48.80\00:31:51.77
and we're gonna go
ahead on and start in the oil.
00:31:51.81\00:31:56.41
Once again, start to oil in,
00:31:56.44\00:31:58.85
and I'm going to take my spatula
00:31:58.88\00:32:03.08
and move it around
a little bit in here
00:32:03.12\00:32:04.62
so we can get it ready.
00:32:04.65\00:32:06.09
We already had the
onions ready to go.
00:32:06.12\00:32:09.02
We're gonna go ahead
and put the onions in.
00:32:09.06\00:32:10.56
Why don't you go
ahead and put the onions in?
00:32:10.59\00:32:13.73
And then we're also gonna
put in the garlic as well.
00:32:13.76\00:32:17.07
And this is fresh garlic
00:32:17.10\00:32:18.43
that we're using for
this particular recipe.
00:32:18.47\00:32:21.44
I can already smell
that barbecue sauce.
00:32:21.47\00:32:24.64
And in our book, our
global vegetarian cookbook,
00:32:24.67\00:32:27.64
we actually have
our own barbecue sauce
00:32:27.68\00:32:29.21
that we make from scratch, okay.
00:32:29.24\00:32:30.81
That's right, yeah.
00:32:30.85\00:32:32.18
And so that's another
one I like to make that way
00:32:32.21\00:32:33.55
ahead of time as well.
00:32:33.58\00:32:34.92
And so that's
getting ready to sauté(C),
00:32:34.95\00:32:36.28
I'm gonna go ahead and put in...
00:32:36.32\00:32:37.65
Just your garlic.
00:32:37.69\00:32:39.02
Garlic as well. Okay.
00:32:39.05\00:32:41.06
And you know, remember now
00:32:41.09\00:32:42.42
we do the garlic not
for long periods of time,
00:32:42.46\00:32:45.16
we're just gonna
sauté(C) the onions
00:32:45.19\00:32:46.53
until the onions
become translucent or tender.
00:32:46.56\00:32:50.70
Okay, and that's
getting itself together.
00:32:50.73\00:32:52.60
Now another thing
we're using though
00:32:52.63\00:32:54.77
is because whenever we do,
00:32:54.80\00:32:57.64
let's say something that mimics
that of chicken or turkey,
00:32:57.67\00:33:01.51
then we use a seasoning
called chicken style seasoning.
00:33:01.54\00:33:05.45
Okay, now, would
you explain this?
00:33:05.48\00:33:06.82
That is not chicken at all.
00:33:06.85\00:33:08.38
It's no more than an
actual combination of herbs
00:33:08.42\00:33:11.39
that go together that
makes it look like it's...
00:33:11.42\00:33:13.39
If you remember
the bouillon cubes,
00:33:13.42\00:33:14.96
you've seen them
now in the store.
00:33:14.99\00:33:16.76
To have the bouillon cube,
00:33:16.79\00:33:18.13
you add one cube
to one cup of water.
00:33:18.16\00:33:20.66
This is actually a
vegetable base, okay.
00:33:20.70\00:33:23.30
And by the way you can use
a vegetable base in its place.
00:33:23.33\00:33:26.23
So this is
chicken style seasoning,
00:33:26.27\00:33:28.34
there's a beef
style seasoning as well.
00:33:28.37\00:33:30.51
And I like using the chicken one
00:33:30.54\00:33:32.67
because I'm
trying to assimilate that
00:33:32.71\00:33:35.04
chicken in this
particular recipe.
00:33:35.08\00:33:36.54
Now, where can you get
the chicken and beef style?
00:33:36.58\00:33:39.15
In a regular grocery store.
00:33:39.18\00:33:40.78
So it has no
chicken or beef at all
00:33:40.82\00:33:43.45
This is animal free product.
00:33:43.49\00:33:45.05
Animal free
'cause you know on 3ABN,
00:33:45.09\00:33:47.59
we cook plant based.
00:33:47.62\00:33:48.96
All right, God's
original plant based diet.
00:33:48.99\00:33:52.96
And you know people
always ask that question.
00:33:52.99\00:33:54.93
I always tell them, you know,
00:33:54.96\00:33:56.30
God knew that we
were gonna have a problem
00:33:56.33\00:33:57.67
with the food stuff.
00:33:57.70\00:33:59.03
So He put it in the first book,
00:33:59.07\00:34:00.40
in about first chapter in
the first book of the Bible.
00:34:00.44\00:34:03.64
Genesis 1:29.
00:34:03.67\00:34:05.01
That's the yielding
seed shall be thy meat.
00:34:05.04\00:34:07.84
Fruit of the tree.
00:34:07.88\00:34:09.21
Oh, yeah. Oh, yeah.
00:34:09.24\00:34:10.58
Even after sin.
00:34:10.61\00:34:11.95
After sin then what?
00:34:11.98\00:34:13.31
Herbs of the ground,
but still plant based.
00:34:13.35\00:34:15.32
Even animals were designed
00:34:15.35\00:34:16.95
not to eat flesh
foods in the beginning.
00:34:16.99\00:34:19.29
That's it. Even
an animal kingdom.
00:34:19.32\00:34:21.19
So. So, yes.
00:34:21.22\00:34:22.56
Genesis 3:18, then we go
to the vegetable kingdom.
00:34:22.59\00:34:25.23
Plants from the earth, yeah.
00:34:25.26\00:34:27.23
Okay, you can see
00:34:27.26\00:34:28.60
this is looking good
and it's smelling good,
00:34:28.63\00:34:30.00
but we have not even
done the barbecue sauce.
00:34:30.03\00:34:32.07
Yeah. All right, okay.
00:34:32.10\00:34:33.44
So we're gonna go
ahead on and put in now,
00:34:33.47\00:34:35.60
the jackfruit.
00:34:35.64\00:34:36.97
So you let the
onions cook a little bit
00:34:37.01\00:34:39.87
before you add
the jackfruit, right?
00:34:39.91\00:34:41.34
Yes, yes.
00:34:41.38\00:34:42.71
Being a fruit, it
will cook pretty soon.
00:34:42.74\00:34:44.85
Well, not only
that, not only that,
00:34:44.88\00:34:46.51
whenever you let the
onions start sautéing first,
00:34:46.55\00:34:51.55
it gives more flavor
to the actual products
00:34:51.59\00:34:54.12
like we did we sautéed
the spinach earlier, you know.
00:34:54.16\00:34:57.89
And so, we're
going to now just...
00:34:57.93\00:35:00.00
All you gonna do is just
move it around a little bit,
00:35:00.03\00:35:02.23
get the onions and the garlic
00:35:02.26\00:35:04.87
to go through that.
00:35:04.90\00:35:06.94
Okay.
00:35:06.97\00:35:08.30
So any place
where you use barbecue,
00:35:08.34\00:35:12.17
meat barbecue,
you can use jackfruit.
00:35:12.21\00:35:14.34
You can use jackfruit,
00:35:14.38\00:35:15.71
but now you know once
again it's making them
00:35:15.74\00:35:17.95
it's gonna take a long time,
but that needs to get done.
00:35:17.98\00:35:19.85
Here we go.
00:35:19.88\00:35:21.22
We just gonna add all
this stuff right away.
00:35:21.25\00:35:22.88
We don't have hours of cooking
and that kind of stuff, okay.
00:35:22.92\00:35:26.09
Yeah. Okay, so.
00:35:26.12\00:35:27.46
Now I'm speaking on the
chicken style seasoning.
00:35:27.49\00:35:30.83
And we're gonna go ahead
and put in the barbecue sauce,
00:35:30.86\00:35:35.43
Yeah.
00:35:35.46\00:35:36.80
Of course, you
make, in your cookbook,
00:35:36.83\00:35:38.17
you have your
own barbecue sauce.
00:35:38.20\00:35:39.53
That's right, we make
our own barbecue sauce,
00:35:39.57\00:35:41.14
we make our own cheeses.
00:35:41.17\00:35:43.17
We make our own
mustard, oh, yeah.
00:35:43.20\00:35:46.74
We do it. We do it all.
00:35:46.78\00:35:48.68
And I'm gonna put in
the water also with this.
00:35:48.71\00:35:53.92
I'm glad I'm
married to you, honey.
00:35:53.95\00:35:55.28
I know my bread and water sure.
00:35:55.32\00:35:57.12
That's true. That's true.
00:35:57.15\00:35:58.75
That's true. Okay, so.
00:35:58.79\00:36:00.86
We're just gonna just...
00:36:00.89\00:36:03.09
And I'm telling you,
00:36:03.12\00:36:04.46
you can smell that
smell now for real?
00:36:04.49\00:36:05.83
Yes, it's coming
through now, honey.
00:36:05.86\00:36:07.96
And so with this
in mind, this goes on,
00:36:08.00\00:36:10.23
we call a hoagie bun,
00:36:10.27\00:36:11.90
you can go on a hamburger bun.
00:36:11.93\00:36:14.70
It is ready to go.
00:36:14.74\00:36:16.27
One time before,
sometime we do this recipe also,
00:36:16.30\00:36:19.21
we do it with the coleslaw.
00:36:19.24\00:36:20.88
Oh, yes. And the coleslaw...
00:36:20.91\00:36:22.24
Oh, these two
together that with the coleslaw
00:36:22.28\00:36:23.85
would work out as well, okay.
00:36:23.88\00:36:26.51
And so here we go.
00:36:26.55\00:36:28.75
Look at that. Look at that.
00:36:28.78\00:36:30.22
I remember we did this
some time ago here on 3ABN,
00:36:30.25\00:36:34.49
we mentioned about the jackfruit
00:36:34.52\00:36:35.86
and somebody told
me they purchased a can
00:36:35.89\00:36:38.19
of jackfruit but
haven't used it yet.
00:36:38.23\00:36:40.70
Really.
00:36:40.73\00:36:42.06
So hopefully watching this show,
00:36:42.10\00:36:44.23
maybe they'll use that can.
00:36:44.27\00:36:45.93
Now, it could be old now by now.
00:36:45.97\00:36:47.70
So, but it
doesn't cost that much.
00:36:47.74\00:36:49.87
It doesn't cost that much,
but the bottom line is that
00:36:49.90\00:36:52.64
they can always
just bring it to us.
00:36:52.67\00:36:54.54
We'll be glad to fix it.
00:36:54.58\00:36:56.04
As long as we get a chance
to get us a sandwich from it,
00:36:56.08\00:36:58.55
we will be there
to fix it for them.
00:36:58.58\00:37:00.52
How about that?
00:37:00.55\00:37:01.88
Yeah, there's a
give and take, yeah.
00:37:01.92\00:37:03.25
Yeah, give and take,
give and take, all right.
00:37:03.28\00:37:04.62
Now, that's
getting this up together,
00:37:04.65\00:37:06.29
believe it or not
because the jackfruit's
00:37:06.32\00:37:07.79
already precooked.
00:37:07.82\00:37:09.16
We've already sautéed
the onions and the garlic
00:37:09.19\00:37:11.03
and everything in it.
00:37:11.06\00:37:12.79
I'm telling you, yes, yes. Yes.
00:37:12.83\00:37:14.23
Camera 3 going your way.
00:37:14.26\00:37:15.90
It's smelling good.
It's looking good. Okay.
00:37:15.93\00:37:17.83
So, now I know you say
it, they've done quite a bit.
00:37:17.87\00:37:21.20
Sautéed the spinach,
00:37:21.24\00:37:22.57
we've done the
rice team yellow rice,
00:37:22.60\00:37:24.64
we've done the
Cuban black beans,
00:37:24.67\00:37:26.57
and we've done the jackfruit
00:37:26.61\00:37:28.41
that's actually
gonna be on a hoagie bun,
00:37:28.44\00:37:29.84
you'll see at the
end of the program.
00:37:29.88\00:37:31.35
And I know you say,
00:37:31.38\00:37:32.71
"Is there gonna be a
dessert on this program?"
00:37:32.75\00:37:34.08
Oh, yeah. Yes, it is.
00:37:34.12\00:37:35.45
We're going with a
no bake... No bake.
00:37:35.48\00:37:37.32
Banana pudding dessert.
00:37:37.35\00:37:38.92
Let's look at the
ingredients on this one.
00:37:38.95\00:37:40.46
Okay.
00:37:40.49\00:37:41.82
Okay.
00:38:08.15\00:38:09.48
No bake banana pudding.
00:38:09.52\00:38:10.85
No bake, you don't have to
bake it or turning on oven.
00:38:10.89\00:38:12.75
Not turning on the
oven for this one, honey.
00:38:12.79\00:38:14.26
Meals in minute
program and so therefore,
00:38:14.29\00:38:16.12
you don't have to worry about
a whole bunch of stuff to do.
00:38:16.16\00:38:18.73
And we can make it in time too.
00:38:18.76\00:38:20.10
Now we got the...
00:38:20.13\00:38:21.46
That is a silken tofu.
00:38:21.50\00:38:22.83
Now, okay, let's talk about this
00:38:22.86\00:38:24.20
because there's
different brands and textures,
00:38:24.23\00:38:27.20
firm extra
firms, silken, soft, so.
00:38:27.24\00:38:29.74
This is silken
00:38:29.77\00:38:31.27
because whenever I'm
doing any kind of pudding,
00:38:31.31\00:38:33.27
or gravy or smoothie,
00:38:33.31\00:38:35.44
I want a soft tofu
and it's called silken.
00:38:35.48\00:38:39.91
Where you, if you
have the one, it's a firm,
00:38:39.95\00:38:43.28
that's the next one
and then extra firm.
00:38:43.32\00:38:45.89
Those are more gritty.
00:38:45.92\00:38:47.39
And they're more for
meats and meat loaves,
00:38:47.42\00:38:49.42
stuff like that.
00:38:49.46\00:38:50.79
This is silken.
00:38:50.83\00:38:52.16
It's got that sheen
going on with it and it's soft.
00:38:52.19\00:38:55.06
So there's a
pudding, soft sausages.
00:38:55.10\00:38:57.73
It's what we're gonna
use for our banana pudding.
00:38:57.77\00:38:59.53
Okay. Okay.
00:38:59.57\00:39:00.90
Okay, and so with that in mind,
00:39:00.94\00:39:02.27
what I'm gonna have
you do is open that up.
00:39:02.30\00:39:04.14
And we're gonna take our spatula
00:39:04.17\00:39:06.54
and you're gonna just,
00:39:06.57\00:39:07.91
let's just go
ahead and divide it up,
00:39:07.94\00:39:09.54
and it will weep,
don't worry about that part.
00:39:09.58\00:39:12.41
Okay, and then you gonna
just go ahead on and take each.
00:39:12.45\00:39:14.42
Go ahead and put it in there,
00:39:14.45\00:39:15.78
put it around the
center of the different
00:39:15.82\00:39:17.25
around you, around your...
00:39:17.29\00:39:18.62
There you go, and
it's already ready to go.
00:39:18.65\00:39:20.62
Okay, and so we're
gonna put that lid on.
00:39:20.66\00:39:23.22
The name of the
game is we gonna actually
00:39:23.26\00:39:24.79
move that around,
00:39:24.83\00:39:26.16
it's gonna start
getting smooth already
00:39:26.19\00:39:27.53
before we begin to
add the other ingredients.
00:39:27.56\00:39:28.90
So why don't you go ahead
00:39:28.93\00:39:30.27
and get started
with that right now?
00:39:30.30\00:39:31.63
Okay.
00:39:31.67\00:39:33.00
Okay, all right.
00:39:35.20\00:39:37.14
So we're gonna make
sure we scrape around it.
00:39:37.17\00:39:41.78
Okay, I think something dropped.
00:39:41.81\00:39:43.45
So I think let's
just keep on rolling.
00:39:43.48\00:39:45.15
I think that's
fine. Yeah, that's fine.
00:39:45.18\00:39:46.68
Okay, 'cause it doesn't
have to be a part of that
00:39:46.72\00:39:48.15
so we're just gonna go
ahead and finish spinning.
00:39:48.18\00:39:49.88
Camera number 3
won't pick that up.
00:39:49.92\00:39:51.49
Okay. Let's keep moving.
00:39:51.52\00:39:52.85
Okay. All right.
00:39:55.36\00:39:57.09
Now at this part. Good.
00:39:57.13\00:39:58.69
We're using a
vanilla pudding mix
00:39:58.73\00:40:01.76
and this vanilla pudding mix,
00:40:01.80\00:40:03.13
there are new ones
on the market out there,
00:40:03.16\00:40:04.50
look around,
00:40:04.53\00:40:05.87
wanna make sure it doesn't have
any high fructose corn syrup
00:40:05.90\00:40:07.34
or anything in or
extra sugars in it.
00:40:07.37\00:40:09.37
They are available now to
us, it's such a good time.
00:40:09.40\00:40:12.27
Okay, so now the
pudding mix, now this one is...
00:40:12.31\00:40:15.81
This is vanilla,
a plain vanilla...
00:40:15.84\00:40:17.48
Okay. Pudding mix.
00:40:17.51\00:40:18.85
That's what I'm using
now because I'm using...
00:40:18.88\00:40:20.22
Any grocery
store will have this.
00:40:20.25\00:40:21.58
Yeah. Yeah, okay.
00:40:21.62\00:40:23.12
What I'm doing is
00:40:23.15\00:40:24.49
I'm actually gonna be
using banana flavoring,
00:40:24.52\00:40:27.76
okay, extract and
I'm using vanilla,
00:40:27.79\00:40:30.13
both of those combinations,
00:40:30.16\00:40:31.49
that's just
gonna give that texture
00:40:31.53\00:40:33.83
and smell and
taste like bananas in it.
00:40:33.86\00:40:36.40
Although we're using bananas,
00:40:36.43\00:40:37.77
but we also want that to
be in a flavoring as well.
00:40:37.80\00:40:39.70
So when you're
gonna put that back on,
00:40:39.73\00:40:41.34
what we're gonna do is
we gonna be slowly adding
00:40:41.37\00:40:42.90
in the new things.
00:40:42.94\00:40:44.27
We're gonna add in
first, the vanilla extract,
00:40:44.31\00:40:47.51
and we're gonna
add the banana extract,
00:40:47.54\00:40:49.84
those are gonna go
in with this on, babe.
00:40:49.88\00:40:51.45
With this on? Oh, okay. Okay.
00:40:51.48\00:40:53.08
And that will hold up
and then we're gonna...
00:40:53.11\00:40:54.95
Because I'm saying it now
because you're gonna see him
00:40:54.98\00:40:56.79
putting things in,
00:40:56.82\00:40:58.15
that we don't have to stop it
00:40:58.19\00:40:59.52
every time we
try to do that, okay.
00:40:59.55\00:41:00.89
I'm gonna, if it
comes up toward the top
00:41:00.92\00:41:03.29
as it moves up, I'm
gonna take my spatula,
00:41:03.32\00:41:04.99
I might say stop so
I can do that, okay.
00:41:05.03\00:41:06.96
Okay. Ready to go.
So let's turn it on.
00:41:07.00\00:41:08.33
So I'm putting
in the banana and...
00:41:08.36\00:41:09.70
Banana and then
the vanilla extract.
00:41:09.73\00:41:11.07
Vanilla, okay.
00:41:11.10\00:41:12.43
There we go. Right.
00:41:12.47\00:41:13.80
Okay, let's stop it.
00:41:22.98\00:41:25.08
All right.
00:41:25.11\00:41:26.45
And you wanna
make sure you scrape,
00:41:26.48\00:41:27.82
you wanna get these
all, everything down
00:41:27.85\00:41:29.18
'cause you want the flavor
00:41:29.22\00:41:30.85
to be in this
banana pudding mix, okay.
00:41:30.89\00:41:34.26
Okay, nice and
creamy. Yes, nice and creamy.
00:41:34.29\00:41:36.42
Now we're gonna then turn it,
we're gonna put our honey in,
00:41:36.46\00:41:38.99
and we're gonna
put in our pudding mix.
00:41:39.03\00:41:40.40
You smell that banana flavor?
00:41:40.43\00:41:41.86
I don't have to
take off the top anymore.
00:41:41.90\00:41:43.23
We haven't even
used the bananas yet.
00:41:43.26\00:41:44.60
I know, okay.
00:41:44.63\00:41:46.13
All right.
00:41:46.17\00:41:47.50
So, I'll turn it on and
then gonna go ahead and...
00:41:47.54\00:41:48.87
Yes. Okay.
00:41:48.90\00:41:50.24
Now, we're gonna go
ahead and scrape one more time
00:42:03.12\00:42:05.32
'cause you can see this come up.
00:42:05.35\00:42:06.79
Okay, nice and creamy.
00:42:06.82\00:42:08.16
And because it's a pudding mix,
00:42:08.19\00:42:09.52
rather than trying to put it
through that hole right there,
00:42:09.56\00:42:11.73
we're gonna just go ahead
on and put the pudding mix in.
00:42:11.76\00:42:15.20
Now, this is the
part where once we put in,
00:42:15.23\00:42:18.90
go ahead and
sprinkle that pudding mix
00:42:18.93\00:42:20.37
around and stir it for me.
00:42:20.40\00:42:21.74
Oh, okay. Okay.
00:42:21.77\00:42:23.10
Now remember, I
said that we're not using
00:42:25.97\00:42:27.61
any high fructose
corn syrup type puddings
00:42:27.64\00:42:30.58
or anything in this recipe.
00:42:30.61\00:42:31.95
So this is also
gonna be the part
00:42:31.98\00:42:34.05
in which we're
going to spin it again.
00:42:34.08\00:42:36.75
And this time when we
spin it, if it gets too thick
00:42:36.79\00:42:40.09
then we're gonna add extra
water to it to thin it out.
00:42:40.12\00:42:42.66
So it'll have a same consistency
00:42:42.69\00:42:44.33
as regular sauce that
goes in a banana pudding.
00:42:44.36\00:42:48.26
So okay, so you
sprinkled it already on.
00:42:48.30\00:42:50.30
I've got the water ready to go
00:42:50.33\00:42:51.67
and so you can go
here and turn it on.
00:42:51.70\00:42:53.03
Okay, now you're
gonna put the water?
00:42:53.07\00:42:54.40
I'm gonna see
what happens first.
00:42:54.44\00:42:55.77
Oh, okay. Go
ahead and turn it on.
00:42:55.80\00:42:57.14
Okay.
00:43:03.45\00:43:04.78
All right.
00:43:18.29\00:43:21.33
Okay.
00:43:21.36\00:43:24.20
It's still thicker
than I wanted to be so
00:43:24.23\00:43:26.27
and I only added a half a
cup, remember on the recipe,
00:43:26.30\00:43:28.74
I said you can do
00:43:28.77\00:43:30.11
between a half a
cup and a cup of water.
00:43:30.14\00:43:32.41
So we're gonna
put it back on again.
00:43:32.44\00:43:33.94
Let's go ahead on and put
the rest of the water in it.
00:43:33.98\00:43:35.48
Okay.
00:43:35.51\00:43:36.85
Oh, add up little
more water? Turn it on.
00:43:36.88\00:43:38.28
Okay. Turn it on.
00:43:38.31\00:43:39.65
Okay.
00:43:48.42\00:43:49.86
All right, now we
got our pudding mix
00:43:49.89\00:43:51.39
that we wanted to have it.
00:43:51.43\00:43:52.76
Okay, it's more of
the pudding texture.
00:43:52.79\00:43:54.73
And once again,
let's let them see that.
00:43:54.76\00:43:56.97
So we're gonna go
ahead on and pour that
00:43:57.00\00:43:58.83
into that cup for me.
00:43:58.87\00:44:00.20
Okay. Okay.
00:44:00.24\00:44:02.67
And then it's time to
get to work to make this up.
00:44:02.70\00:44:07.08
Yeah, 'cause I got some
goodies on here still to go.
00:44:13.18\00:44:14.88
Okay. Okay.
00:44:14.92\00:44:16.58
And here comes the pudding mix.
00:44:16.62\00:44:19.92
Look at that.
00:44:19.95\00:44:21.29
It's nice and rich in color.
00:44:21.32\00:44:22.66
Nice texture. The texture.
00:44:22.69\00:44:25.59
Okay.
00:44:25.63\00:44:26.96
Oh, man, this is
gonna be some kind of good,
00:44:27.00\00:44:28.53
you know what I am saying?
00:44:28.56\00:44:32.20
Yeah, this will work here, baby.
00:44:32.23\00:44:34.00
I know, you can
have this by itself,
00:44:34.04\00:44:35.37
because we got to make
that banana pudding up, okay?
00:44:35.40\00:44:37.41
Okay.
00:44:37.44\00:44:38.77
Let me just get
all of the goodies off
00:44:38.81\00:44:40.14
of here as well.
00:44:40.18\00:44:41.84
We don't need a
food processor anymore.
00:44:41.88\00:44:43.65
Yeah, finished
with the food processor.
00:44:43.68\00:44:45.28
I think it's blade too, babe.
00:44:45.31\00:44:46.65
Okay.
00:44:46.68\00:44:48.02
Okay, I'll put with that.
00:44:48.05\00:44:50.49
Okay.
00:44:50.52\00:44:52.42
All right.
00:44:52.45\00:44:53.79
We got our bowl here.
00:44:53.82\00:44:55.56
We're gonna put that there.
00:44:55.59\00:44:57.49
And we're gonna
start putting this here,
00:44:57.53\00:44:58.86
banana pudding,
remember I said it's no bake.
00:44:58.89\00:45:00.93
So that means you don't have
to go through a lot of changes,
00:45:00.96\00:45:03.33
you can make this
up and it takes about
00:45:03.37\00:45:04.97
three to four hours to
chill in a refrigerator
00:45:05.00\00:45:07.40
once you have done it.
00:45:07.44\00:45:08.77
So we're gonna put our wafers.
00:45:08.80\00:45:11.54
Okay so, vanilla wafers.
00:45:11.57\00:45:14.08
I'm gonna put the wafers in.
00:45:14.11\00:45:16.01
So your layer at
the bottom in will just,
00:45:16.04\00:45:19.05
then the pudding, the
bananas or in that order?
00:45:19.08\00:45:20.92
That's right,
layers in that order.
00:45:20.95\00:45:22.82
We're gonna do it that way.
00:45:22.85\00:45:24.19
And then we're
gonna put a couple more.
00:45:24.22\00:45:26.09
Okay, and now
it's time to have that.
00:45:26.12\00:45:29.36
Let's just get us
some pudding mix here.
00:45:29.39\00:45:31.23
Oh, pudding mix, okay.
00:45:31.26\00:45:32.89
Bit of pudding mix.
00:45:32.93\00:45:34.60
You don't have
to turn the oven on?
00:45:34.63\00:45:36.40
No, you don't.
00:45:36.43\00:45:38.30
No bake.
00:45:38.33\00:45:39.67
Now so this after
you finish doing this,
00:45:39.70\00:45:41.40
you can chill it in the
refrigerator for how long?
00:45:41.44\00:45:43.44
About four, at least four hours.
00:45:43.47\00:45:45.67
About four hours?
00:45:45.71\00:45:47.04
Already washed my bananas off
00:45:47.08\00:45:48.74
and we're now gonna just
put the bananas in there.
00:45:48.78\00:45:52.21
Yeah.
00:45:52.25\00:45:53.58
Okay, you can smell
the banana flavoring
00:45:53.62\00:45:55.88
and also the vanilla flavoring.
00:45:55.92\00:45:57.25
Smell it.
00:45:57.29\00:45:58.62
Okay, and then
we're gonna go ahead
00:45:58.65\00:45:59.99
and put some more wafers in.
00:46:00.02\00:46:03.46
Can you believe it's no bake,
00:46:03.49\00:46:04.83
you don't have to
worry about baking it.
00:46:04.86\00:46:06.19
Can you believe it? How
did this recipe come about?
00:46:06.23\00:46:07.56
I mean, I know you.
00:46:07.60\00:46:08.93
I'm always trying to figure out
00:46:08.96\00:46:10.30
some kind of
way to do something.
00:46:10.33\00:46:11.67
So this is the easier one...
00:46:11.70\00:46:13.03
Without turning on the oven in.
00:46:13.07\00:46:14.40
Without turning the oven
on, that kind of thing, yeah.
00:46:14.44\00:46:16.71
Okay, we're gonna put
in some more of the pudding
00:46:16.74\00:46:19.51
on top of that.
00:46:19.54\00:46:20.88
Yeah.
00:46:20.91\00:46:22.24
So just keep going
all the way up to the top.
00:46:22.28\00:46:23.61
Yeah, you can also make
this in parfait glasses as well.
00:46:23.65\00:46:26.38
So they can be
individual banana parfaits.
00:46:26.41\00:46:29.55
How about that? Yes.
00:46:29.58\00:46:31.25
Okay. Excellent.
00:46:31.29\00:46:32.62
All right, so we're
gonna go back in there again,
00:46:32.65\00:46:34.16
we gonna put
some more bananas in.
00:46:34.19\00:46:35.76
It does not make any
difference as to the order
00:46:35.79\00:46:37.56
of which you do it.
00:46:37.59\00:46:39.09
Okay, as long as
you get it all in there.
00:46:39.13\00:46:40.86
Somebody said to me,
"What if I don't eat bananas?
00:46:40.90\00:46:43.93
Can I make that banana
pudding some other kind of way?"
00:46:43.97\00:46:46.27
I said, "I think you
got to play on word."
00:46:46.30\00:46:47.64
Right, it wouldn't
be a banana pudding.
00:46:47.67\00:46:50.01
It'll just be a
pudding without bananas.
00:46:50.04\00:46:51.37
We're not gonna do that.
00:46:51.41\00:46:52.74
Okay, it's a
banana pudding, okay.
00:46:52.77\00:46:54.94
If you don't like bananas,
then you won't be doing this.
00:46:54.98\00:46:56.95
Well, probably
not. Yeah, probably not.
00:46:56.98\00:46:58.71
Okay, let's get
some more of the wafers.
00:46:58.75\00:47:04.99
Honey, you want to
put a couple wafers on it?
00:47:05.02\00:47:06.65
Well, you're doing so good.
00:47:06.69\00:47:08.02
Well, let me
help out little bit.
00:47:08.06\00:47:09.39
Put a couple around edges there.
00:47:09.42\00:47:10.76
Around the
edges. Around the edges.
00:47:10.79\00:47:12.13
Now it has to be...
00:47:12.16\00:47:13.50
Yes, that's enough there.
00:47:13.53\00:47:14.86
There you go. Okay. Okay.
00:47:14.90\00:47:16.36
It's time for some
more of the pudding.
00:47:16.40\00:47:19.47
Okay.
00:47:19.50\00:47:21.40
Yeah, all the way to
the top of this thing, yes.
00:47:21.44\00:47:24.87
Okay. Look at that.
00:47:24.91\00:47:26.24
Okay, this'll work. Yeah.
00:47:28.94\00:47:30.91
Well, you know,
00:47:30.95\00:47:32.28
what you want is
when people see this,
00:47:32.31\00:47:33.65
they're like, Oh, I know that.
00:47:33.68\00:47:35.08
There's my no banana
pudding, my favorite.
00:47:35.12\00:47:37.32
Yes, it is. You
know, what I'm saying.
00:47:37.35\00:47:38.69
Yes, it is, okay.
00:47:38.72\00:47:40.66
I don't think we can do
another layer after this.
00:47:40.69\00:47:42.32
Oh, okay.
00:47:42.36\00:47:43.69
Oh, no, we got to finish it up.
00:47:43.73\00:47:45.06
All right.
00:47:45.09\00:47:46.70
Good. Wonderful.
00:47:46.73\00:47:48.23
This is excellent.
00:47:48.26\00:47:49.83
Yes. Yes.
00:47:49.86\00:47:51.20
And it is a serving for four.
00:47:51.23\00:47:52.97
So we have enough space
for one more round or what?
00:47:56.54\00:48:00.04
Well, I'm going to top it off.
00:48:00.08\00:48:02.18
I'm going to top it off.
00:48:02.21\00:48:04.15
Oh, now you had the cinnamon,
what's that over there?
00:48:04.18\00:48:05.68
Cinnamon?
00:48:05.71\00:48:07.05
Now, the cinnamon is
gonna be the last thing going on
00:48:07.08\00:48:08.42
for coloring and so,
00:48:08.45\00:48:10.29
we're just gonna go
head on and put the last.
00:48:10.32\00:48:12.82
Look at that. Yeah, yeah.
00:48:12.85\00:48:15.32
Oh, okay.
00:48:15.36\00:48:17.33
So the cinnamon, we'll
just sprinkle on top of that.
00:48:17.36\00:48:21.66
I see.
00:48:21.70\00:48:23.03
Is that filled up
to the top or what?
00:48:23.06\00:48:24.40
Yes, it is. Yes,
it is. Yes, it is.
00:48:24.43\00:48:26.84
And then, we gonna put that down
00:48:26.87\00:48:28.54
and I like to do...
00:48:28.57\00:48:29.90
Let me put this away here.
00:48:29.94\00:48:31.27
You can put around the edges,
00:48:31.31\00:48:33.71
the wafers.
00:48:33.74\00:48:36.51
Okay.
00:48:36.54\00:48:37.88
And you're
finished with the bananas?
00:48:37.91\00:48:39.71
Just about finished,
00:48:39.75\00:48:41.08
put the bananas,
hold on one hot sec.
00:48:41.12\00:48:42.45
Oh, one more, okay.
00:48:42.48\00:48:43.89
This is looking good, honey.
00:48:43.92\00:48:45.25
Looking good.
00:48:45.29\00:48:46.62
Okay, and then I just
like to take a couple of wafers
00:48:46.65\00:48:48.89
and crumbled them up.
00:48:48.92\00:48:50.33
Wow, you're strong, honey.
00:48:54.30\00:48:57.07
Those Zumba classes are
really working out for you.
00:48:57.10\00:48:59.73
You want to add more bananas
or we're finished or what?
00:49:03.47\00:49:05.04
We're finished,
00:49:05.07\00:49:06.41
and we're gonna sprinkle
on a little bit on the top.
00:49:06.44\00:49:08.74
Let me put all
this up here? Yes.
00:49:08.78\00:49:10.51
This was really good.
00:49:15.85\00:49:17.42
I tell we had a
wonderful program
00:49:17.45\00:49:19.32
talking about
Alzheimer's and you know,
00:49:19.35\00:49:23.59
Yvonne has joined us and
I think she's running here.
00:49:23.63\00:49:27.06
Oh, wait a minute.
00:49:27.10\00:49:28.43
Hey. Okay.
00:49:28.46\00:49:29.80
Here she come.
00:49:29.83\00:49:31.17
What a life, yeah. Okay.
00:49:31.20\00:49:32.53
Welcome right there.
00:49:32.57\00:49:33.90
You know what, if the
viewers could smell the smells
00:49:33.94\00:49:36.44
in the studio...
00:49:36.47\00:49:38.24
Yes.
00:49:38.27\00:49:39.61
Oh, and look at that.
00:49:39.64\00:49:40.98
Banana pudding.
00:49:41.01\00:49:42.34
That looks
almost too good to eat.
00:49:42.38\00:49:43.78
I know. I know.
00:49:43.81\00:49:45.15
It's almost too good.
00:49:45.18\00:49:46.51
Not quite that good, 'cause
we're all gonna eat it, right,
00:49:46.55\00:49:48.58
but not now, so late.
00:49:48.62\00:49:50.45
Yes, yes, yes.
00:49:50.49\00:49:51.82
But thank you for
coming to this program,
00:49:51.85\00:49:54.19
we have a wonderful
discussion, you and Jay,
00:49:54.22\00:49:56.62
So it's no
longer Jason, it's Jay.
00:49:56.66\00:49:59.39
He's grown into Jay.
00:49:59.43\00:50:00.76
Yeah, Jay, yeah.
00:50:00.80\00:50:02.36
Actually, you
know, it's so important
00:50:02.40\00:50:04.47
because when you
hear about so many people
00:50:04.50\00:50:06.90
that have Alzheimer's
00:50:06.94\00:50:08.60
and to be able to
know that our God,
00:50:08.64\00:50:12.21
Creator God has given
us plant based remedies...
00:50:12.24\00:50:17.45
Yes, yes.
00:50:17.48\00:50:18.81
To address every single issue.
00:50:18.85\00:50:21.12
Yes, absolutely.
00:50:21.15\00:50:22.48
I mean, that's
just amazing, amazing.
00:50:22.52\00:50:24.09
Tell us a little bit
more about that Bacopa
00:50:24.12\00:50:26.02
if you could because...
00:50:26.05\00:50:27.66
That was so, you
know, enlightening
00:50:27.69\00:50:30.06
and especially the fact
that it's evidence based,
00:50:30.09\00:50:32.69
because there's so many,
00:50:32.73\00:50:35.50
especially medical professionals
00:50:35.53\00:50:37.17
who will say, Oh,
you know, herbs, they're,
00:50:37.20\00:50:38.97
you know, they're not,
they're not FDA approved,
00:50:39.00\00:50:41.57
or they're not
evidence based or whatever.
00:50:41.60\00:50:43.67
So when we do have studies
00:50:43.71\00:50:45.44
that corroborate
the effectiveness
00:50:45.47\00:50:47.48
of these herbs,
that's really great.
00:50:47.51\00:50:49.71
So tell us a little
bit more about Bacopa?
00:50:49.74\00:50:51.08
Yeah, Bacopa has
been out there for years.
00:50:51.11\00:50:52.45
Like I said before, if you get
to download the email address,
00:50:52.48\00:50:55.45
I'll see the
download of the information
00:50:55.48\00:50:57.49
that we did not talk about
00:50:57.52\00:50:59.12
and lot of
studies are done in 2019.
00:50:59.15\00:51:01.96
Like I said one study was done.
00:51:01.99\00:51:03.73
It's not even published
yet, it's the online version.
00:51:03.76\00:51:06.23
Wow.
00:51:06.26\00:51:07.60
So this is the latest,
but Bacopa been out there
00:51:07.63\00:51:09.00
for a long period of time.
00:51:09.03\00:51:11.23
It's good now for Alzheimer's
but also mental clarity,
00:51:11.27\00:51:15.84
and that kind of depression,
those kind of things like that.
00:51:15.87\00:51:18.44
But the studies have
been done in India and Taiwan.
00:51:18.47\00:51:21.54
So it takes a while for
that information be coming
00:51:21.58\00:51:23.68
over here to the United States.
00:51:23.71\00:51:25.05
Right, right.
00:51:25.08\00:51:26.41
But it's good and Ashwaghanda,
00:51:26.45\00:51:29.68
some people
heard of that one, too.
00:51:29.72\00:51:31.09
Yes.
00:51:31.12\00:51:32.45
We're talking
spinal cord injury.
00:51:32.49\00:51:33.92
Wow.
00:51:33.96\00:51:35.29
Huntington's
disease, Parkinson's,
00:51:35.32\00:51:36.73
so is out there and also.
00:51:36.76\00:51:38.49
And depression.
Oh, depression, yeah.
00:51:38.53\00:51:41.13
I had someone send me
some information saying
00:51:41.16\00:51:44.97
I've been taking
this for depression,
00:51:45.00\00:51:47.00
and it was
Ashwaghanda and St. John's wort.
00:51:47.04\00:51:49.84
And she combined the two
00:51:49.87\00:51:51.77
and it really made
a difference for her.
00:51:51.81\00:51:54.18
So we combine Bacopa
and Ashwaghanda together
00:51:54.21\00:51:58.25
because more powerful.
00:51:58.28\00:51:59.61
Yes.
00:51:59.65\00:52:00.98
And then with
this plant based eating
00:52:01.02\00:52:02.72
just less need for medication.
00:52:02.75\00:52:04.52
So less risk of taking
those anti colic neurotic drug
00:52:04.55\00:52:09.26
that also causes dementia.
00:52:09.29\00:52:11.73
So it's the domino effect.
00:52:11.76\00:52:13.09
Right, right.
00:52:13.13\00:52:14.46
It's so important to move
toward that plant based diet.
00:52:14.50\00:52:19.53
Because the more
junk food you eat,
00:52:19.57\00:52:22.77
the more you're
gonna damage the body
00:52:22.80\00:52:27.38
like every system is affected.
00:52:27.41\00:52:29.58
It is.
00:52:29.61\00:52:30.95
You know, so we have to
really be concerned about
00:52:30.98\00:52:33.85
getting more
fruits and vegetables,
00:52:33.88\00:52:36.08
this basic fruits and
vegetables in the diet.
00:52:36.12\00:52:38.22
God's original diet.
00:52:38.25\00:52:39.59
I think that's
why God put the herbs,
00:52:39.62\00:52:41.92
created herbs on the third
day of creation week in Genesis.
00:52:41.96\00:52:46.36
And my favorite text,
00:52:46.39\00:52:47.73
one of my favorite
text is Psalm 104:14,
00:52:47.76\00:52:50.23
"He calls us to grass
to grow for the cattle
00:52:50.27\00:52:52.77
and the herb for
the service of man."
00:52:52.80\00:52:55.97
Great scripture, Curtis,
that just ties in everything.
00:52:56.00\00:52:59.27
It really does.
00:52:59.31\00:53:00.64
And speaking of
tying in everything,
00:53:00.68\00:53:02.01
let's go to the address
role and get that food out
00:53:02.04\00:53:05.35
so we can look at it and
salivate and all of that.
00:53:05.38\00:53:08.38
How do we reach you?
00:53:08.42\00:53:09.75
Okay, here's how
you can reach us.
00:53:09.78\00:53:12.05
Health Seminars Unlimited.
00:53:12.09\00:53:14.86
That's PO Box 2873,
00:53:14.89\00:53:17.99
Huntsville, Alabama 35804.
00:53:18.03\00:53:22.40
Our number is 256-859-1982.
00:53:22.43\00:53:27.90
And our email address
00:53:27.94\00:53:29.27
where you can
download the information
00:53:29.30\00:53:30.74
is hseminar@bellsouth.net.
00:53:30.77\00:53:36.41
And to watch us on YouTube,
00:53:36.44\00:53:38.48
just type in
Curtis Paula Eakins,
00:53:38.51\00:53:42.75
24 hours a day,
seven days a week.
00:53:42.78\00:53:44.45
Don't have to
wait till our program
00:53:44.49\00:53:45.82
could airs on as well.
00:53:45.85\00:53:47.19
All right.
00:53:47.22\00:53:48.56
I mean, first of all, I mean,
00:53:51.99\00:53:54.43
I'm doing all I can
do to just not wait.
00:53:54.46\00:53:57.53
We got three O's, honey.
00:53:57.57\00:53:58.93
We got three O's
Three O's. Oh, oh, oh.
00:53:58.97\00:54:00.84
All right. Oh, oh, oh.
00:54:00.87\00:54:02.50
Yeah. Now, I love spinach.
00:54:02.54\00:54:06.07
I love beans.
00:54:06.11\00:54:08.51
I love, I mean, this is
like, and it looks so great.
00:54:08.54\00:54:13.42
It looks so great
and it's plant based.
00:54:13.45\00:54:16.52
Plant, all plant based.
00:54:16.55\00:54:18.09
So it's so healthy.
00:54:18.12\00:54:19.45
Summarize, if you would
what is good about this?
00:54:19.49\00:54:22.82
Well, all this is
plant based, number one,
00:54:22.86\00:54:24.33
that's the first thing is good.
00:54:24.36\00:54:25.79
And you know, once again,
when we talk about plant based,
00:54:25.83\00:54:27.53
we try to cut back on
the high amount of sodium
00:54:27.56\00:54:30.30
and all the milk,
the eggs, the cheese,
00:54:30.33\00:54:32.17
all that that is not a
part of the plant based,
00:54:32.20\00:54:34.04
but it looks just like
stuff you're used to eating.
00:54:34.07\00:54:35.94
Yes, which is important. Yes.
00:54:35.97\00:54:38.47
So we've done that
sautéed spinach over there.
00:54:38.51\00:54:40.64
And we've done
the Cuban black beans.
00:54:40.68\00:54:43.04
We've done steamed rice
00:54:43.08\00:54:45.11
with the yellow turmeric in it
00:54:45.15\00:54:46.78
and turned it yellow.
00:54:46.82\00:54:48.48
We did that jackfruit.
00:54:48.52\00:54:49.98
Oh, yeah.
00:54:50.02\00:54:51.35
And then we end
it with this banana.
00:54:51.39\00:54:52.75
No bake banana pudding dessert.
00:54:52.79\00:54:55.02
Oh, my goodness.
00:54:55.06\00:54:56.39
You're gonna
hurt somebody, honey.
00:54:56.42\00:54:57.76
Oh, yeah. Yeah, yeah.
00:54:57.79\00:54:59.33
Now so this diet, really
dealing with Alzheimer's now,
00:54:59.36\00:55:02.23
okay.
00:55:02.26\00:55:03.60
There's many
causes of Alzheimer's.
00:55:03.63\00:55:05.97
The general cause
is it causes amyloid,
00:55:06.00\00:55:07.94
but the jury's still out.
00:55:07.97\00:55:10.51
But that's the
general consensus.
00:55:10.54\00:55:12.47
Some people say genetic,
00:55:12.51\00:55:13.84
some people say
it's inflammation.
00:55:13.88\00:55:15.81
We don't know for sure.
00:55:15.84\00:55:17.18
But if it's inflammation,
00:55:17.21\00:55:18.61
this is an
anti-inflammatory diet.
00:55:18.65\00:55:21.55
'Cause there's no
animal products in here.
00:55:21.58\00:55:24.25
So being plant based,
no matter what disease
00:55:24.29\00:55:27.19
plant based is gonna
be the best diet anyway,
00:55:27.22\00:55:29.16
regardless of what you have.
00:55:29.19\00:55:30.73
So therefore, this
is gonna be a good diet
00:55:30.76\00:55:32.43
for anybody want to
consume a healthier diet
00:55:32.46\00:55:35.86
without the cost, high costs
00:55:35.90\00:55:38.47
and doesn't sacrifice taste.
00:55:38.50\00:55:40.70
Well, look, all of
those are important elements.
00:55:40.74\00:55:43.74
You don't want
to sacrifice taste
00:55:43.77\00:55:45.17
because people
are not gonna eat it
00:55:45.21\00:55:46.54
if it's nasty.
00:55:46.57\00:55:47.91
Let's be real.
00:55:47.94\00:55:49.28
People are not
gonna eat it, right?
00:55:49.31\00:55:50.65
But look at it.
00:55:50.68\00:55:52.01
It looks so good.
00:55:52.05\00:55:53.72
You're right, if
it looks nasty, no.
00:55:53.75\00:55:55.58
Okay. But look at that.
00:55:55.62\00:55:57.22
That looks so good, so healthy,
00:55:57.25\00:56:00.12
but yet like what you would eat,
00:56:00.16\00:56:02.32
like it doesn't you're
not sacrificing anything.
00:56:02.36\00:56:06.09
And with this diet,
00:56:06.13\00:56:07.76
people have a less
risk of taking medication
00:56:07.80\00:56:12.77
because by taking medication,
00:56:12.80\00:56:14.47
some of those drugs
may be in that category
00:56:14.50\00:56:17.21
that causes those
synapses to be blocked.
00:56:17.24\00:56:20.91
So therefore this
diet, it's got wholesome diet
00:56:20.94\00:56:22.71
for us to concern.
00:56:22.74\00:56:24.08
I know the jackfruit, honey,
that's something that, again,
00:56:24.11\00:56:26.41
let's comment on that because
00:56:26.45\00:56:27.78
that's something
new for a lot of people.
00:56:27.82\00:56:29.78
It's new but you know,
00:56:29.82\00:56:31.15
it looks like if you can see it,
00:56:31.19\00:56:32.52
it has that same
texture like shredded chicken.
00:56:32.55\00:56:35.99
And so therefore,
00:56:36.02\00:56:37.36
the bottom line to plant
based is it needs to look like
00:56:37.39\00:56:40.73
something that
people are familiar with.
00:56:40.76\00:56:42.90
You say sautéed
spinach, you know,
00:56:42.93\00:56:44.70
and even with the jackfruit,
00:56:44.73\00:56:46.07
it might be a
new name to people.
00:56:46.10\00:56:47.67
But look at that
on that hoagie bun.
00:56:47.70\00:56:50.11
Or barbecue sauce.
00:56:50.14\00:56:51.47
Come on, okay. Yes, yes.
00:56:51.51\00:56:53.44
I'm like, let's go
ahead and try that.
00:56:53.48\00:56:55.24
Come on, that's right.
00:56:55.28\00:56:56.64
And black beans
just changing them up,
00:56:56.68\00:56:58.51
you know with the color.
00:56:58.55\00:56:59.88
So, it's been a good
program, we're gonna close out.
00:56:59.91\00:57:01.75
John 10:10, Jesus said,
00:57:01.78\00:57:03.28
"I come that
they might have life
00:57:03.32\00:57:06.72
and have it more abundantly."
00:57:06.76\00:57:10.89
See you next time.
00:57:10.93\00:57:12.26