Participants:
Series Code: TDYL
Program Code: TDYL190027B
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00:10 Well, welcome back and in the cooking program
00:13 but we had a nice discussion with Yvonne and Jason, 00:17 the first hour in the interview. 00:18 Yes, we did. 00:20 Altering Alzheimer's disease and a lot of information 00:22 that we gave and very educational, yes. 00:25 I think they were though as surprised I was, you know... 00:28 Oh, okay. 00:29 Because you, you like to hide stuff. 00:31 Well, that's true, yeah. 00:32 You don't want me to see everything 00:34 'cause you wanna see what my expressions gonna be 00:35 or the other people's expression and so... 00:36 That's true. 00:38 I was surprised at those telephone poles and... 00:41 The cable. The cable back and forth and... 00:43 Yeah, yeah. 00:44 That was good, honey. 00:46 Yeah, well, you know, a lot could be more said 00:48 in addition to that as well, 00:50 but as I said before, 00:51 just email us to our email address 00:53 and we can download three sheets 00:55 that will expound on what we just said 00:57 the first hour as well. 00:58 And again, don't forget to call the 800 number 01:01 Alzheimer's Disease Association, 01:04 they're ready for your call as well. 01:05 So, very good program. 01:07 Glad we can say it. 01:08 And speaking about something like that, 01:10 you know, today on this program, 01:12 we're also gonna do some stuff that's quick and fast. 01:15 Okay. 01:16 Doesn't take a lot of time, you know, 01:17 and so, I think that's kind of appropriate too. 01:20 Kind of matches up with that too 01:21 and not a long time in the kitchen. 01:23 People don't like to stay a long time in their kitchen. 01:25 Quick easy without sacrificing taste. 01:29 Now that is really good. 01:30 There you go. Okay, okay. 01:32 So, you know, 01:33 let's look at what the actual menu 01:35 today's would be 01:36 and that's sautéed spinach, 01:38 and then we're gonna do this Cuban black beans 01:42 and with Cuban black beans, 01:44 we're gonna also add to that some yellow steamed rice. 01:48 And, of course, we have to have a main entrée, 01:50 which is gonna be barbecue jack fruit. 01:53 And I know the last one is gonna be that 01:56 no bake banana pudding desert. 01:58 No bake? 02:00 Don't have to turn the oven on? 02:01 No turning the oven on. 02:02 Saving electrical bill. 02:04 Saving electrical bill and a lot of stress, 02:07 no more attention, stuff like that. 02:09 So it's all kind of good, you know what I am saying? 02:11 Okay, so now the first one is the... 02:14 We're gonna do sautéed spinach first. 02:16 A very easy and very quick recipe. 02:19 So let's look at the ingredients on this one. 02:20 Okay. 02:32 Oh, that's it. Okay, great. 02:33 Now this is a really easy one. 02:35 I know people are usually seeing spinach more in a salad. 02:39 And so lately, I've been doing a lot with the spinach 02:41 and the kale. 02:43 Actually sautéed them and Swiss chard, 02:45 sautéing them little bit also and a little bit of olive oil. 02:48 It works out really well. 02:49 And so we're gonna get started on that one, 02:51 it's very quick and easy one, 02:53 and even though it looks like a lot of spinach, 02:54 does it not? 02:56 Yet not, it's gonna fit all in that pan there? 02:58 Yes, it's all gonna fit in this pan. 02:59 Now, did this spinach come from our garden? 03:01 No, it did not come from our garden. 03:03 But you do have the garden? 03:04 I do have a garden. We do have a garden. 03:06 And in that garden, we have regular spinach. 03:08 This is the baby spinach 03:09 and the thing so amazing is that creator God 03:12 put a lot of water in all the vegetable kingdom. 03:14 And so it's gonna be amazing, because I know Ann is saying, 03:17 I know did all that spinach is not gonna do anything, 03:20 but yes, it is. 03:21 Yes, it is. 03:23 And surely it's gonna say it too. 03:24 And now we're gonna go ahead and pour in our olive oil 03:25 and get that going. 03:27 Okay and I love the olive oil with this, 03:29 it got a nice flavor. 03:31 And we're gonna go ahead and get that spatula 03:32 and move that around a little bit there. 03:35 Quick and easy meals. 03:36 Quick and easy, doesn't take a lot of time. 03:39 And I like the fact you can actually fix this 03:41 ahead of time as well, 03:42 which is also very, very good. 03:44 We're gonna start off by sautéing our onions, 03:47 and these are onion slices that we're using. 03:50 All the goodies out, all the goodies. 03:52 All the goodies out. 03:55 Yeah, heat up I guess. 03:56 It's heating up there now. Okay. 03:58 And now the thing I like about the spinach is this, 04:00 because it doesn't take a long time 04:02 for the spinach to get done. 04:03 Also, I do not want to sauté my onions. 04:06 I want the onions to actually do their thing 04:09 as they're getting their self together, 04:11 we're gonna put the spinach on top of the onion, okay. 04:13 As the onions are cooking. 04:15 As the onions are cooking at the same time. 04:16 So, I am gonna move these two out the way 04:18 'cause I know that you're excited. 04:20 Curtis, now help me put that spinach on up. 04:22 Yeah, I am excited. 04:23 I am simply pumped up. 04:25 Let me take me a few hands of it. 04:26 I'm gonna set on top 04:28 and you can keep on adding that on and come up with. 04:30 Can I just dump it in or? 04:32 No, let's just go ahead on and set it in there. 04:35 Oh, just set it, ok. 04:36 Let's just kind of set it in there. 04:38 I think the thing is so surprising, you know, 04:39 we kind of showed before. 04:41 Are you sure that it's gonna all fit in here? 04:42 Honey, this is all gonna fit into the skillet. 04:43 Yes, it is. Okay. 04:45 Yes, it is. 04:46 I guess after a while, it'll cook down and... 04:47 It cooks down. 04:49 You know, we did a show one time on cabbage. 04:50 Remember we had shredded cabbage, 04:52 skillet cabbage. 04:53 And the same thing when we are doing in the community 04:55 to nutrition and people kept saying, 04:58 we had like a bag of it 05:00 and they kept saying, "There is no way 05:02 that all that cabbage is gonna go into that skillet." 05:06 And we would just sit there 05:07 and say, is it gonna go in there? 05:08 'Cause I don't really believe so. 05:10 Big, big bag. A whole head of cabbages, yeah. 05:11 Pushed it down, pushed it down 05:13 and then before you know it, 05:14 it had already got all way down. 05:16 Now, so you put the top on 05:17 because now the condensation comes up 05:20 and brings back down into the cabbage, 05:23 but, no, that's not cabbage, you just said cabbage. 05:24 It goes back down 05:26 and actually helps to sauté(C) the actual spinach itself. 05:28 Right, so you don't need to add any water? 05:30 No water. At all? 05:31 And you can already see that happening. 05:33 You can see the actual... 05:34 The condensation already, yeah, you see it already on the top. 05:37 And I said salt to taste you know, 05:39 'cause the fact that we're always very concerned 05:41 about a high amounts of sodium. 05:42 As we do our plant based cooking 05:44 and we talk on 3ABN is cutting back 05:46 as much as possible. 05:47 So salt to taste. 05:49 Maybe a fourth to half a teaspoon of salt. 05:51 Sprinkle on to the very end and you'd be surprised 05:53 how it just makes that spinach come alive. 05:57 Now, when would you add the salt? 05:59 At the end. Oh, at the end? 06:00 At the end. So... 06:02 Why don't you add it before? 06:03 Well, because if I put it in here before, 06:05 it's actually gonna stop it 06:07 from actually sweating like it's sweating. 06:08 Salt is a preservative 06:10 and it just kind of hold things together. 06:12 So the timing is very important. 06:14 Yeah, at the end, it's gonna be the better time. 06:16 Do you think 06:17 I can learn as much as you know about cooking? 06:19 I mean, is that possible? 06:21 'Cause I've learned so much being with you all these years? 06:22 I mean... 06:24 And I sure have not known as much as I learned today 06:27 about Alzheimer's and dementia. 06:30 Oh, yes, Alzheimer's and dementia get the hand off, 06:33 okay. All right. 06:35 Yeah, release the water. 06:36 It's actually creating its own water. 06:37 On the top, yeah, I see. 06:39 Gonna move this over here to the side. 06:40 It's already down already. 06:42 It's already coming down. 06:43 And I'm gonna actually turn this down some. 06:45 Okay. 06:46 And then we're gonna just, look at that. 06:48 I mean all that spinach we had. I see now. 06:50 All that spinach that we had and the onions, 06:53 we want them to come up. 06:55 So, but they actually coming up over the top of the spinach... 06:58 Oh, I see. 07:00 To get that flavor in there. 07:01 Yeah, look at that. 07:02 It's like, now I know that actually, 07:05 you think about this recipe, 07:06 you say to yourself, 07:08 is that gonna feed just one person? 07:09 It actually is serving for four, believe it or not. 07:11 Oh, four people? 07:12 Yes. Yes. 07:14 Do you grow? 07:15 I say you, but it's your garden. 07:18 I help maintain as well. 07:20 Yes, you do. Do you? 07:22 Do we have this in the garden? 07:24 I mean, have you grown this in the garden? 07:27 Spinach, I have grown spinach in the garden. 07:29 Yes, I have. Container garden. 07:30 In a container garden. And raised garden. 07:32 Raised garden. 07:33 I've gotten into a lot of that. 07:35 And I'm telling you it is absolutely fantastic 07:38 to grow your own stuff, to see it growing. 07:42 This year, of course, the garden has three seasons. 07:46 I have a spring garden. 07:48 And then I switch and I go to the summer garden, 07:49 then from summer garden I go to the winter garden. 07:51 Now, let people know, of course, 07:53 now we live in the south. 07:54 Yes. So this is Huntsville, Alabama. 07:57 So we have three seasons. 07:58 So we really grow year round because of that. 08:02 So I think right now 08:04 we're having the cherry tomatoes, 08:06 so many tomatoes, cherry tomatoes, 08:08 I mean, we cannot even eat all the tomatoes, 08:11 I mean, just every single day. 08:12 So what I do, what I do is on Sabbath, 08:15 I get a Ziploc bag, 08:17 and I fill it up with cherry tomatoes 08:19 and I take it to church with me. 08:20 And I don't really know who I'm gonna give them to. 08:22 But somehow I'm talking to somebody in a church 08:25 and all of a sudden I say, 08:26 I've got something for you and I pull them out. 08:28 And everybody's like, I cannot believe 08:30 how these cherry tomatoes taste 08:32 compared to the ones in the market. 08:34 We went to, just yesterday, 08:36 we had a salad at a store here in Benton, Illinois, 08:42 yeah, about 15 minutes away from here. 08:44 And we had tomatoes in the salad. 08:46 And, folks, let me tell you, 08:48 we took a bite of that tomato in that salad. 08:52 And I mean, 08:54 the difference of that tomato and tomatoes 08:56 we grow in our garden. 08:57 I mean wasn't nothing to compare to. 09:00 So we never want to really buy another tomato again. 09:03 Which can go grow at your garden. 09:04 Yeah, that's right. 09:06 Well, you can see that this is actually just 09:07 about finished itself. 09:09 Yeah, looking like, yeah. 09:10 I can see it all cooked down. 09:11 It's cooked down. 09:13 And so, and the water, look at that, 09:14 the water's there. 09:15 So we're just gonna go ahead and sprinkle now. 09:17 And now you add the... Little bit of a salt. 09:18 Sea salt, yeah. Okay. 09:20 And then we're gonna put that lid back on it. 09:22 I'm gonna sit to the side 09:23 because that's just the first recipe really and truly. 09:26 Now that's just about finished now or? 09:28 That is totally finished. Oh, it's totally finished. 09:30 Totally finished, right now it's through 09:32 and you can add like I said, 09:34 you can do peppers with that 09:35 if you want to sometime. 09:37 If I do kale, 09:39 I will do red and green peppers and stuff. 09:40 The name of the game is that we eat with our eyes, 09:43 we see it and it looks attractive. 09:46 It's mouth watering, we're ready to go. 09:48 You look attractive. Thank you. 09:50 And you're mouth watering. Thank you. 09:53 You're welcome. Okay. 09:54 Kind of threw you off a little bit, didn't I? 09:56 Oh, yeah. 09:57 Because you know, 09:58 you're gonna get a phone call calling me. 10:00 I think I just got the first email already. 10:02 First email. 10:03 As I am talking, I just got the email coming up. 10:08 Because along with this, 10:11 we wanna go with our very next recipe. 10:12 Okay. 10:14 Which is Cuban black beans. 10:16 Oh, okay, let's do it, honey. 10:18 All right. All right. 10:40 Okay. 10:41 Cuban black beans. Cuban black beans. 10:42 Not just black beans, the Cuban? 10:45 And, you know, I like to kind of change things up 10:47 so that is not like, you know, black beans. 10:50 Black beans. What does that do? 10:51 Yeah, okay, What would you say? 10:52 The Cuban. Cuban by the way. 10:54 Oh, wait a minute, hold up, what's in that recipe, okay. 10:55 Yeah. 10:56 So with that one in mind, 10:58 it's got some good stuff combinations. 10:59 Now, Cuban, that's not something 11:01 that most people are familiar with 11:03 or not as much I guess. 11:05 In that, in a cooking, yeah, if you're doing black beans, 11:07 you have cumin, coriander, 11:10 these are the spices that are out there. 11:11 Right. 11:13 And the main thing in plant based eating 11:14 is just trying new spices, new seasonings, 11:17 so the things taste differently 11:21 and also, I was gonna say and were better. 11:23 I think they taste better 11:24 when you're adding the different combinations 11:26 there as well. 11:27 But quite a few people may not use Cuban 11:29 as much as often as other spices. 11:33 It's more in a Hispanic community 11:35 when you're doing that, the Cuban kind cumin. 11:37 That's a nice possess to it. 11:38 And I like it because it's very colorful. 11:40 This is a very colorful dish. 11:41 All right. 11:43 And I'm gonna go ahead on and get my skillet ready 11:46 to receive all these goodies over there, 11:49 'cause you know, we got banana peppers 11:51 and green peppers, red peppers, and... 11:54 Looks like the garlic there. 11:56 We got the garlic going on as well. 11:58 And so, we're going to just begin by adding in, 12:02 of course, our olive oil. 12:04 Okay, olive oil. 12:05 I love using olive oil as you noticed that. 12:07 I noticed that, yeah. 12:09 And you know, olive oil has a very kind of a strong flavor, 12:11 so it will add to this. 12:13 So why not so as opposed to, let's say canola oil or regular 12:16 because of the flavor, I mean. 12:17 The flavor. Okay. 12:19 The name of the game, 12:20 when you go plant based is about flavor. 12:22 You've got to have that flavor there, okay. 12:25 Not only the color, not only the texture, 12:27 but the flavor as well. 12:28 And so I like to use the cold pressed olive oil 12:30 and you know, sometimes we get people saying, 12:32 you know, these oils that you're using on this show, 12:36 you know, they are kind of volatile, 12:38 they don't, they burn easily. 12:41 Don't get yourself all worked up. 12:42 But this is not high heat though. 12:43 Never staying on long, 12:45 everything is just gonna be cooking. 12:46 I'm not really sautéing for long periods of time 12:47 and so you're gonna be fine and you'll be fine. 12:50 We're not deep frying. You'll be fine. Okay. 12:52 So I'm gonna go ahead 12:53 and start by putting banana peppers first. 12:55 Let me get my little spatula out and, of course, we will... 12:57 Now you've grown the red peppers 13:01 and green peppers in the garden? 13:02 Yes, in the garden. Container garden? 13:03 Yes, both the red and the green. 13:05 Yeah, both red and green. 13:07 That's right. Okay. 13:08 They're part of it also as well. 13:10 And... 13:11 You left a goodie in there, baby. 13:12 Oh, did I? No, I can't do that. 13:14 Yeah, just. Spotted. 13:15 Yeah, spotted. 13:17 Spot me on that, spot me on that. 13:18 Okay. 13:19 Okay, and we're gonna go ahead and put in the green pepper. 13:23 Now these beans are coming in can, 13:25 these black beans. 13:26 You can do your black beans a couple of ways 13:28 because this is a meal in a minute program. 13:30 So you can do your beans already, already in a can. 13:33 If you do not already have to cook them in your crock pot 13:36 or your slow cooker, 13:37 which sometime I just buy the 16 ounce bag of beans, 13:40 rinse them off, 13:41 and put them into a slow cooker or a crock pot, 13:44 whichever way you wanna call it, 13:46 and then cook the beans ahead of time. 13:47 In that way if you get that much, 13:49 you can actually use them for other things 13:50 other than just making this particular dish 13:52 like haystacks and burritos so on and so forth, you know. 13:56 And so, that's always gonna be good. 13:59 So these are can I'm using here, 14:00 we're talking about meals in minutes. 14:02 If you haven't had a chance to get the beans ready, 14:04 don't worry about it. 14:05 You do want to be very conscious, however, 14:07 of the amount of sodium that's in the beans. 14:09 We talked about that on the program as well, 14:11 cutting back on the amount of sodium 14:12 that we're using. 14:14 And then I'm gonna have you, Curtis, 14:15 very slowly pour in the beans. 14:18 Very slowly. 14:19 Go ahead and pour them all in there. 14:21 All right, beans going in, black beans. 14:25 Okay, yay. 14:27 Look how pretty. 14:28 Is that pretty or what? 14:30 Yeah, there you go. 14:32 All right. 14:34 That's it. 14:36 And all we're gonna do is as you can see, 14:38 and I'm gonna turn my fire down, 14:39 let me turn it down a little bit. 14:45 Okay, now all we're doing actually, 14:47 we've already sautéed the bell peppers 14:50 and the garlic. 14:51 You don't want to get them you know, 14:53 kind of tender. 14:55 Yes. But not too done. 14:56 And you can see the coloring of this. 14:58 That's very colorful. 15:00 It's just beautiful. Yes. 15:01 Okay, and it has a nice, 15:05 tempting, I call it, 15:08 look to it so that you're like oh, yeah, 15:10 okay, I definitely want me some of those black beans, okay. 15:12 We eat with our eyes and very colorful. 15:13 We eat with our eyes, yes we do. 15:15 And then for this recipe also, 15:17 I'm gonna go ahead on and sprinkle in the cumin. 15:19 That's a nice flavor into this whole dish. 15:22 It actually makes this dish come alive as well. 15:24 And then remember, we're doing sea salt to taste, 15:27 so I'm just gonna put a small amount of salt on there. 15:31 Okay, and then we're gonna just stir it up 15:33 again a little bit. 15:34 Now how long you gonna let this cook? 15:36 Usually when I'm getting rest, 15:38 we just did the sautéed Spanish, 15:40 and really and truly the beans don't take that long, 15:42 you're not gonna really, you know, 15:43 cook them for a long period time 15:44 'cause they're already done, they came from McCain itself. 15:46 So with that in mind, I would say maybe about, 15:49 maybe less than about 10 minutes, 15:50 maybe 5 to 10 minutes. 15:52 And so we're gonna put the lid on top of that one as well. 15:55 And often it's kind of getting itself together 15:56 'cause it is meals and minutes. 15:58 And so with that in mind, 15:59 we've already sautéed that spinach. 16:01 I'll ask a question, what about haystacks? 16:03 Can that go over haystack? 16:05 You know, you chip and put that over haystack. 16:06 Yes. 16:08 And people, I mean, what is a haystack? 16:09 'Cause I'm saying these terminologies 16:11 and people may not be familiar with the word haystack. 16:14 So explain that? 16:15 So Rebecca. 16:17 A haystack, it's nothing more than 16:19 some chips on the bottom of a plate 16:21 and now I like to add a rice on top of that. 16:25 Not potato chips but more... 16:27 Oh, Curtis, they. But you said chips, yeah. 16:28 Okay, okay. I'm just making sure that. 16:30 Rebecca tortilla chips. 16:32 Tortilla chips? 16:33 Hopefully, whole wheat tortilla chips 16:35 or corn tortilla chips. 16:36 Okay. Okay. 16:37 And then we'll snatch. 16:39 And then we got them on the plate. 16:40 Let me gonna put... 16:42 You did this for your master's degree, right? 16:43 Rice on, yeah, on top of that. The rice. 16:44 And we're gonna put the beans on top of that. 16:46 Are they gonna be this mixture of beans? 16:47 Yes. All right. 16:48 And then we're gonna put lettuce and tomatoes 16:50 and black olives, of course, it's Curtis' favorite, 16:53 and onions, all those things go on 16:55 and then you top it off with a salsa 16:59 and medium salsa. 17:01 And then you can put some soy sour cream on top of it. 17:03 And it is some serious... 17:05 So that's called a haystack. Haystack. 17:06 And you did that as your, what master's degree? 17:09 Yeah, one of my programs is English, 17:10 did my English in my master's program. 17:13 We had to write the paper. 17:14 Yeah, had to write the paper. 17:15 And I was trying to figure out what can I write on. 17:17 And you had to be very descriptive about each part. 17:18 So I wrote a paper called how to build a haystack. 17:22 And of course, you know, reading the paper at first 17:24 reading of it, people thought that 17:26 I was gonna actually be on a farm building 17:28 you know, haystack. 17:29 But not a girlfriend friendly. 17:31 Now, once again, 17:32 once we just actually built that all up and fixed it, 17:34 believe it or not, I got an A++ on that paper. 17:37 My teacher was so excited. 17:38 She had never seen that or heard that before. 17:40 And I think it might be your best thought about that. 17:42 I need to search that. Did you get the paper back? 17:44 Yeah, I got my paper. 17:45 Now what year was that? 17:47 Okay, say, now we're gonna go to the very next recipe. 17:50 You just ignored that last question, didn't you? 17:52 Because now you trying to, now you trying to get 17:54 all in my business and everything. 17:57 You know, I just did for the audience sake. 17:58 We're going to do our next one 18:00 which is a yellow steamed rice. 18:04 Okay, that's good. 18:06 Put the ingredients on that one. 18:21 Okay. 18:23 So this is gonna be quick and easy right here though. 18:26 It's gonna be quick and easy. 18:27 Now you got the... 18:28 And I'm really liking this one 18:30 because I said it was called a yellow rice, right? 18:34 And I know you're thinking how we're gonna do that. 18:36 No, I'm looking at something that's brown. 18:38 I know. 18:39 So one of the things I like is, you know, 18:41 'cause I love color 18:43 and we've got finished on those Cuban beans, 18:44 black beans, and so with that in mind, 18:47 we're gonna actually now do brown rice. 18:49 We're gonna turn in yellow and we're turning a yellow 18:52 by using turmeric powder, all right. 18:54 All right, that's how you do it. 18:55 So you're gonna take our lid off. 18:57 Oh yeah, 18:58 'cause the water is hot and ready to go. 19:01 Okay. Okay. 19:03 And then we're gonna go ahead on 19:04 and then just stir in the rice. 19:07 Now this is whole grain brown rice. 19:09 Is this short or long grain? 19:11 Does it really matter? 19:12 This, I like long grain brown rice when I'm cooking. 19:15 I am putting turmeric in, hold on, 19:16 let me put the turmeric in, 19:18 Now, turmeric was gonna make and turn it... 19:20 Yellow. 19:21 Yellow, okay, 19:22 so it's a good way to get it in there. 19:25 Put that over there, babe. 19:26 Okay. 19:28 And okay, now, what was your question? 19:31 Yeah, so why the short grain as supposed to a long grain? 19:35 I found that when I use, for me, 19:38 when I'm doing my cooking, 19:39 I like the long grain 19:41 because you can actually see the actual grain itself. 19:43 The long grain? Yes. 19:44 Sometimes when people are preparing brown rice, 19:46 they'll send me a message and say 19:48 why do my brown rice is all clumps up 19:50 and it takes a long time to cook 19:52 and then it's kind of thick, you can't see the kernels. 19:55 The long grain, 19:57 you can see the kernels and sometime 19:58 I say it has to do with the pot you're using. 20:01 Sometime it has to do with too much water. 20:03 Sometimes it has to do with the type of rice, okay. 20:06 And even from electric to gas, 20:10 all those have a lot to do with a lot of your cooking. 20:13 People have said to me, you know, 20:14 I wish I could bring you in my kitchen to cook 20:16 because when I fix stuff, it doesn't go the same way. 20:18 But that's not it, you really have to, 20:20 I love working in a kitchen. 20:21 Remember now, my first love is God. 20:26 And my second love is Curtis. 20:28 Oh, I'm behind right behind that. 20:30 Ah, right behind that. 20:31 And then my next love is cooking and then... 20:36 Oh, oh, let's turn this down. 20:39 Oh, that's real high. 20:40 Yeah, it's too high. Yeah. 20:41 And that we wanna see 20:43 'cause I'm just running my mouth there, 20:44 we run it down, turn it down. 20:47 So, yeah, God, Curtis and cooking. 20:49 Was that what I said? 20:50 So I said God, Curtis, and cooking? 20:52 Okay. And so... 20:55 And then it's my children. 20:58 That's children. Our children. 21:00 They are also a part of that as well, okay. 21:02 So, do you have grandchildren? 21:04 You turn that down and it's low. 21:05 And, of course, because we're doing meals in minutes, 21:08 one of the things you have to think about 21:09 the fact is on the market now you have the six minute rice, 21:12 is you have the eight minutes rice, 21:14 the 10 minute rice and then of course 21:15 you have the 100% whole grain. 21:17 All of these are whole grain rices. 21:19 But they've extracted the water from it, the liquid 21:22 so that when they say 6, 8, 10 minutes, 21:24 it means that when you add your water, 21:26 then those rices come back, 21:29 and they're the same as regular rice. 21:31 So they're already cooked in a sense. 21:35 Okay, they just extract the water from the rice. 21:38 That's why they're called parboil. 21:41 They've been kind of parboiled or whatever, 21:42 but the bottom line is that you don't have to worry about 21:45 look at and see what's going on. 21:47 They have it in bags, they have it regular 21:49 whatever way you want to do it. 21:50 It's all good. Now, what about... 21:53 We have a rice cooker, don't you? 21:55 We have a rice cooker. 21:56 Who gave you, somebody puts a rice cooker for you? 21:59 Rice cooker, okay, okay. 22:02 We're gonna move this over. 22:04 Okay. Still kind of high. 22:06 Because it's still higher than I wanted to be. 22:08 I'm gonna move it down a little bit more. 22:11 Okay. 22:14 So a rice cooker is good. 22:16 Here we go. It does its own job. 22:18 Just set the timer and does its own job. 22:20 Yes, yes, yes and back in the day 22:22 rice cookers only did white rice. 22:24 Now the rice cookers that's coming out does brown rice too. 22:26 It does brown too. And so... 22:28 It has a indication for short grain or long grain, 22:30 just with the same time? 22:32 No, all rice are the same. 22:33 It does not differentiate between long and short. 22:35 Okay. Okay. 22:36 And so that can, that's another one, 22:38 that's a nice gift to give, just a nice gift to give. 22:40 I mean back in the day, 22:41 all the gifts I used to get was like, 22:43 you know, 22:44 can openers and electric knives. 22:46 And so I started putting in for the big things 22:48 like the rice cookers and the blenders 22:49 and the food processors and stuff. 22:51 Okay. Okay. 22:52 You're well equipped right now. 22:54 Would you say you're well equipped? 22:55 I remember when we first started coming on 3ABN, 22:58 I don't know how many pieces of instruments 23:00 I actually went through. 23:01 But now we've got it down 23:03 packed now as far as pushing on. 23:04 So the bottom line in meals in minutes 23:06 is that you wanna go ahead on, change the rice up, 23:08 you know, if you're used to doing brown rice 23:10 all the time, put turmeric in it. 23:12 You can also just cook it up, and you can put parsley in it, 23:15 change it up. 23:16 Don't let it be the same thing all the time. 23:18 I don't know about you. 23:19 But some people say, 23:20 I don't want to see the same thing 23:22 every single day that I eat. 23:23 Guess what? We fix the same thing. 23:24 We just change it out with either parsley, 23:26 or seasoning, or the coloring. 23:29 And you know what? 23:31 They think they got something brand new, 23:32 it is the exact same. 23:34 You switch up a few things, yeah. 23:36 That's the secret, don't tell this secret to everybody. 23:38 Don't tell them all of our secrets too. 23:39 Don't tell someone everything. 23:41 Don't tell everything, yeah. That's true. 23:42 Just enough, not a whole lot, let keeps on for ourselves. 23:45 Okay, so now... 23:46 Now, at the end, once it finished cooking. 23:48 I'm gonna put the margarine in 23:50 and we're gonna put the salt in, 23:51 and then this is ready to go 23:53 and they will see it at the very end of the program. 23:56 Now, so this will cook for how long again? 23:58 This cooks for about 10 minutes. 24:00 This is actually rice, 24:02 it doesn't take a long time to cook. 24:03 But if it's regular brown rice, 24:05 remember now it's gonna take 45 minutes to an hour. 24:07 If it's in a rice cooker, 24:09 you don't have to worry about it. 24:10 It will stop when it's ready, finished, 24:12 and rice will be ready as well. 24:13 Okay. 24:15 You have about two rice cooker. 24:16 We've kind of burned them up. 24:17 We've been doing the rice cookers, 24:19 you know, there's a lot of new stuff 24:20 on the market now so I'm always just trying 24:22 to see what can I get new. 24:23 Okay. 24:25 You just let me know baby, I'll take care of you. 24:26 Okay. 24:27 So we've already done that sautéed spinach 24:30 and we've already done that Cuban black beans, 24:32 and we've actually got the rice going on 24:35 and so I know for our main entree, 24:38 we're gonna be fixing something that's totally different 24:40 and that is a barbecued jack fruit. 24:44 Let's go to the recipe. 24:46 Okay. 25:08 Okay, now this is a good one, Curtis, 25:11 and it is a, we call the main entrée. 25:13 Main entrée, okay. And it is jack fruit. 25:15 I'm not even sure if people have actually, 25:18 well it's new coming out 25:20 as far as people talking about jackfruit 25:22 because it is actually a fruit believe it or not, 25:25 and it's from India. 25:26 So tell me now... 25:28 Let's get some history about this now 25:29 'cause this may be new to a lot of people. 25:32 I mean how big does it grow out of the ground 25:35 from the tree or what? 25:36 It grows from a huge tree, it has a vine, 25:39 it comes down from the tree 25:41 and on the vine at the end of the vine 25:42 is the actual jackfruit. 25:44 Now what weight are we talking about? 25:46 I mean, how big can it get? 25:47 Okay, we're talking now, it can weigh up to 80 pounds. 25:50 Eighty pounds? 25:52 Eighty pounds, it's gigantic. 25:53 From the tree, so it must be hanging. 25:55 It is a big, huge, thick vine, it's not a vine like... 25:58 Okay, it has to be thick vine to hold that 80 pound. 26:02 This is a huge watermelon size. 26:05 It's big like a watermelon but it's heavier inside. 26:08 It's dense, very, very dense. 26:10 That's why the weight is coming on it. 26:11 You know watermelon has the water in it. 26:13 Right, right. 26:14 But this jackfruit, it's got pods inside of it 26:17 and it's got lots of we call the carbohydrate part of it 26:21 is actually inside of this thing, 26:23 it makes it heavier. 26:24 So one jackfruit can feed a whole. 26:27 A whole lot. 26:28 Now, the thing is, this is really incredible. 26:32 I was doing a research on jackfruit. 26:34 It was saying that it's actually in hot climates, 26:38 places like India and this is a God thing 26:41 because it was stated that 26:43 that jackfruit is big as it is, 26:45 is got a lot of carbohydrates inside of it. 26:48 And it's actually for the people there 26:51 to keep them from, you know, starvation. 26:54 That fruit, nutrient dense. 26:56 Energy, carbohydrates. Yes. 26:58 All right, yes. And that's a God thing. 26:59 Right, okay. That's a God thing. 27:01 Okay, yeah. Oh, yeah, He does that. 27:02 He does that, okay. 27:03 I've heard too is pictures of people 27:05 having this jackfruit, they have like machetes. 27:07 Yes, they do. 27:08 And they cut it and open it up and can feed a whole family. 27:11 And the pod inside of it is what's the edible part of it 27:15 and that's where you're actually seeing it here. 27:18 When you look at the jackfruit. 27:20 Now believe it or not, we did not. 27:23 I say, I repeat. 27:25 We did not go to India and get a machete. 27:27 No, no, because guess what? 27:29 This fruit has become so popular, 27:31 you can actually see it here in the United States. 27:34 It's in your oriental markets. 27:35 It's in any international market 27:37 where you sell international food. 27:39 Yeah, your Asian food market. 27:40 Yeah, Asian foods, they all have it as well. 27:43 And it is a fruit. 27:45 But we're gonna convert it into a meat 27:49 because we're gonna make it look like 27:51 that of shredded chicken. 27:55 Oh, okay. 27:56 Now, so does it come in a fruit or a can or... 28:00 It comes in a can of water. 28:03 Already chopped up? Already chopped up. 28:05 So it's already... Already queued up. 28:06 Queued up, the seed is removed. 28:08 Yeah, no, no, no, there's no seed, 28:10 it's the pot itself, 28:12 you can see the seed actually in there. 28:14 You can see the seeds in there, all that's edible. 28:17 So when it comes in a can, 28:21 it's already ready to go. 28:23 Okay, we then, of course, we gonna be converting it 28:25 over to look like that of meat 28:26 'cause we do plant based cooking. 28:28 We got to make it look like an assimilation of chicken 28:32 or chicken, you know, chicken breasts, 28:34 you know, you're gonna see it 28:35 when it's shredded it up in the machine. 28:37 So we have our food processor here. 28:38 And when we are doing that, we wanna make sure 28:41 that we don't over process it, right? 28:43 So we're gonna open this up. 28:45 So what we're gonna kind of pulse it in or what? 28:48 Yes we are, we gonna, we're only gonna pulse it, 28:50 let's make sure everything is ready to go. 28:51 Yes, yeah. Okay. 28:53 All right. 28:54 Kind of reminds me of tofu, 28:56 it takes in the flavors of other food, 28:59 would you say it's very versatile? 29:00 Hold up, it takes in a flavor of all the other things 29:03 that like tofu. 29:05 I call these like chameleon foods. 29:08 Okay. 29:09 Now on this one here. 29:10 Just gonna pulse it, right? 29:12 Yes, we're gonna pulse. 29:13 Go ahead. Okay. 29:19 Let me just see that now. Let's see how that look. 29:21 And let's see, it's kind of coming around 29:23 and looking just like shredded. 29:27 I can see the seeds too. 29:28 Yeah, but not now. 29:30 But let's remember now, let's remember, 29:31 these are not seeds, 29:33 like you're thinking about, okay. 29:34 Oh, so this is edible. 29:36 It is the part of the pod. 29:37 It's part of the fruit itself, okay. 29:38 Okay, let me just do this next one here. 29:42 All right, now, 29:44 I want you to go head on so they can see that. 29:46 Let's go ahead on and put that in that lid inside that for, 29:49 so they can see what that looks like 29:51 'cause that is very, very key. 29:53 You don't want to, you don't want to, 29:57 you wanna make sure that it has that texture 29:59 or looks like that of chicken. 30:00 All right. All right. 30:02 So when he puts that in there, 30:03 you're gonna get a chance 30:04 to see what that actually looks like. 30:06 Look at that, look at that and it's is a fruit. 30:10 It is a fruit. 30:11 Okay, but we're converting it into a plant based main entree. 30:17 All right? Okay. 30:18 Is that neat? 30:20 Jackfruit. Jackfruit. 30:21 Now we in Huntsville, 30:23 of course, we would really, there's a Asian market 30:25 and, of course, he knows us. 30:28 Very familiar with him, go there so often. 30:32 So, now it's not even expensive, is it? 30:36 No, the cans are not, it's not expensive at all. 30:39 Okay. 30:40 And I want you to look at that. 30:43 And you can look at that and see 30:45 it has the kind of texture, 30:47 it looks like a very well be shredded chicken. 30:52 All right, shredded chicken. 30:53 So we're gonna put that lid back on there. 30:55 Do we need to use this? 30:57 We're gonna be using that as something else 30:58 we're gonna be doing a little bit later on. 30:59 So let's just move that out of the way there. 31:01 Because we got to go head on and get this next part, 31:04 which is we're gonna put in the onions in too, 31:07 all right? 31:08 So we're gonna cut the onions up 31:11 and we're gonna just chop them a little bit. 31:16 So this can be converted into like a meat like dish. 31:19 It's gonna be a meat dish, okay. 31:21 What other dishes can you use jackfruit in, 31:25 other than like a meat? 31:26 It can go in soups, it can go in stews. 31:27 Oh, soups, stews. 31:29 Okay, because of the texture of it. 31:31 You can use it in stews, soups, 31:36 I would not do it in a stir fry, 31:37 because it is still tender. 31:39 Remember it is a fruit, 31:40 so we want to make sure that you don't overcook it. 31:42 Right. 31:44 All right and by the way, it's already cooked. 31:45 Oh, it's already cooked in can. Yes, it is. 31:47 Okay, when you get it, okay. 31:48 All right, so, we're gonna turn this down, 31:51 and we're gonna go ahead on and start in the oil. 31:56 Once again, start to oil in, 31:58 and I'm going to take my spatula 32:03 and move it around a little bit in here 32:04 so we can get it ready. 32:06 We already had the onions ready to go. 32:09 We're gonna go ahead and put the onions in. 32:10 Why don't you go ahead and put the onions in? 32:13 And then we're also gonna put in the garlic as well. 32:17 And this is fresh garlic 32:18 that we're using for this particular recipe. 32:21 I can already smell that barbecue sauce. 32:24 And in our book, our global vegetarian cookbook, 32:27 we actually have our own barbecue sauce 32:29 that we make from scratch, okay. 32:30 That's right, yeah. 32:32 And so that's another one I like to make that way 32:33 ahead of time as well. 32:34 And so that's getting ready to sauté(C), 32:36 I'm gonna go ahead and put in... 32:37 Just your garlic. 32:39 Garlic as well. Okay. 32:41 And you know, remember now 32:42 we do the garlic not for long periods of time, 32:45 we're just gonna sauté(C) the onions 32:46 until the onions become translucent or tender. 32:50 Okay, and that's getting itself together. 32:52 Now another thing we're using though 32:54 is because whenever we do, 32:57 let's say something that mimics that of chicken or turkey, 33:01 then we use a seasoning called chicken style seasoning. 33:05 Okay, now, would you explain this? 33:06 That is not chicken at all. 33:08 It's no more than an actual combination of herbs 33:11 that go together that makes it look like it's... 33:13 If you remember the bouillon cubes, 33:14 you've seen them now in the store. 33:16 To have the bouillon cube, 33:18 you add one cube to one cup of water. 33:20 This is actually a vegetable base, okay. 33:23 And by the way you can use a vegetable base in its place. 33:26 So this is chicken style seasoning, 33:28 there's a beef style seasoning as well. 33:30 And I like using the chicken one 33:32 because I'm trying to assimilate that 33:35 chicken in this particular recipe. 33:36 Now, where can you get the chicken and beef style? 33:39 In a regular grocery store. 33:40 So it has no chicken or beef at all 33:43 This is animal free product. 33:45 Animal free 'cause you know on 3ABN, 33:47 we cook plant based. 33:48 All right, God's original plant based diet. 33:52 And you know people always ask that question. 33:54 I always tell them, you know, 33:56 God knew that we were gonna have a problem 33:57 with the food stuff. 33:59 So He put it in the first book, 34:00 in about first chapter in the first book of the Bible. 34:03 Genesis 1:29. 34:05 That's the yielding seed shall be thy meat. 34:07 Fruit of the tree. 34:09 Oh, yeah. Oh, yeah. 34:10 Even after sin. 34:11 After sin then what? 34:13 Herbs of the ground, but still plant based. 34:15 Even animals were designed 34:16 not to eat flesh foods in the beginning. 34:19 That's it. Even an animal kingdom. 34:21 So. So, yes. 34:22 Genesis 3:18, then we go to the vegetable kingdom. 34:25 Plants from the earth, yeah. 34:27 Okay, you can see 34:28 this is looking good and it's smelling good, 34:30 but we have not even done the barbecue sauce. 34:32 Yeah. All right, okay. 34:33 So we're gonna go ahead on and put in now, 34:35 the jackfruit. 34:37 So you let the onions cook a little bit 34:39 before you add the jackfruit, right? 34:41 Yes, yes. 34:42 Being a fruit, it will cook pretty soon. 34:44 Well, not only that, not only that, 34:46 whenever you let the onions start sautéing first, 34:51 it gives more flavor to the actual products 34:54 like we did we sautéed the spinach earlier, you know. 34:57 And so, we're going to now just... 35:00 All you gonna do is just move it around a little bit, 35:02 get the onions and the garlic 35:04 to go through that. 35:06 Okay. 35:08 So any place where you use barbecue, 35:12 meat barbecue, you can use jackfruit. 35:14 You can use jackfruit, 35:15 but now you know once again it's making them 35:17 it's gonna take a long time, but that needs to get done. 35:19 Here we go. 35:21 We just gonna add all this stuff right away. 35:22 We don't have hours of cooking and that kind of stuff, okay. 35:26 Yeah. Okay, so. 35:27 Now I'm speaking on the chicken style seasoning. 35:30 And we're gonna go ahead and put in the barbecue sauce, 35:35 Yeah. 35:36 Of course, you make, in your cookbook, 35:38 you have your own barbecue sauce. 35:39 That's right, we make our own barbecue sauce, 35:41 we make our own cheeses. 35:43 We make our own mustard, oh, yeah. 35:46 We do it. We do it all. 35:48 And I'm gonna put in the water also with this. 35:53 I'm glad I'm married to you, honey. 35:55 I know my bread and water sure. 35:57 That's true. That's true. 35:58 That's true. Okay, so. 36:00 We're just gonna just... 36:03 And I'm telling you, 36:04 you can smell that smell now for real? 36:05 Yes, it's coming through now, honey. 36:08 And so with this in mind, this goes on, 36:10 we call a hoagie bun, 36:11 you can go on a hamburger bun. 36:14 It is ready to go. 36:16 One time before, sometime we do this recipe also, 36:19 we do it with the coleslaw. 36:20 Oh, yes. And the coleslaw... 36:22 Oh, these two together that with the coleslaw 36:23 would work out as well, okay. 36:26 And so here we go. 36:28 Look at that. Look at that. 36:30 I remember we did this some time ago here on 3ABN, 36:34 we mentioned about the jackfruit 36:35 and somebody told me they purchased a can 36:38 of jackfruit but haven't used it yet. 36:40 Really. 36:42 So hopefully watching this show, 36:44 maybe they'll use that can. 36:45 Now, it could be old now by now. 36:47 So, but it doesn't cost that much. 36:49 It doesn't cost that much, but the bottom line is that 36:52 they can always just bring it to us. 36:54 We'll be glad to fix it. 36:56 As long as we get a chance to get us a sandwich from it, 36:58 we will be there to fix it for them. 37:00 How about that? 37:01 Yeah, there's a give and take, yeah. 37:03 Yeah, give and take, give and take, all right. 37:04 Now, that's getting this up together, 37:06 believe it or not because the jackfruit's 37:07 already precooked. 37:09 We've already sautéed the onions and the garlic 37:11 and everything in it. 37:12 I'm telling you, yes, yes. Yes. 37:14 Camera 3 going your way. 37:15 It's smelling good. It's looking good. Okay. 37:17 So, now I know you say it, they've done quite a bit. 37:21 Sautéed the spinach, 37:22 we've done the rice team yellow rice, 37:24 we've done the Cuban black beans, 37:26 and we've done the jackfruit 37:28 that's actually gonna be on a hoagie bun, 37:29 you'll see at the end of the program. 37:31 And I know you say, 37:32 "Is there gonna be a dessert on this program?" 37:34 Oh, yeah. Yes, it is. 37:35 We're going with a no bake... No bake. 37:37 Banana pudding dessert. 37:38 Let's look at the ingredients on this one. 37:40 Okay. 38:08 Okay. 38:09 No bake banana pudding. 38:10 No bake, you don't have to bake it or turning on oven. 38:12 Not turning on the oven for this one, honey. 38:14 Meals in minute program and so therefore, 38:16 you don't have to worry about a whole bunch of stuff to do. 38:18 And we can make it in time too. 38:20 Now we got the... 38:21 That is a silken tofu. 38:22 Now, okay, let's talk about this 38:24 because there's different brands and textures, 38:27 firm extra firms, silken, soft, so. 38:29 This is silken 38:31 because whenever I'm doing any kind of pudding, 38:33 or gravy or smoothie, 38:35 I want a soft tofu and it's called silken. 38:39 Where you, if you have the one, it's a firm, 38:43 that's the next one and then extra firm. 38:45 Those are more gritty. 38:47 And they're more for meats and meat loaves, 38:49 stuff like that. 38:50 This is silken. 38:52 It's got that sheen going on with it and it's soft. 38:55 So there's a pudding, soft sausages. 38:57 It's what we're gonna use for our banana pudding. 38:59 Okay. Okay. 39:00 Okay, and so with that in mind, 39:02 what I'm gonna have you do is open that up. 39:04 And we're gonna take our spatula 39:06 and you're gonna just, 39:07 let's just go ahead and divide it up, 39:09 and it will weep, don't worry about that part. 39:12 Okay, and then you gonna just go ahead on and take each. 39:14 Go ahead and put it in there, 39:15 put it around the center of the different 39:17 around you, around your... 39:18 There you go, and it's already ready to go. 39:20 Okay, and so we're gonna put that lid on. 39:23 The name of the game is we gonna actually 39:24 move that around, 39:26 it's gonna start getting smooth already 39:27 before we begin to add the other ingredients. 39:28 So why don't you go ahead 39:30 and get started with that right now? 39:31 Okay. 39:35 Okay, all right. 39:37 So we're gonna make sure we scrape around it. 39:41 Okay, I think something dropped. 39:43 So I think let's just keep on rolling. 39:45 I think that's fine. Yeah, that's fine. 39:46 Okay, 'cause it doesn't have to be a part of that 39:48 so we're just gonna go ahead and finish spinning. 39:49 Camera number 3 won't pick that up. 39:51 Okay. Let's keep moving. 39:55 Okay. All right. 39:57 Now at this part. Good. 39:58 We're using a vanilla pudding mix 40:01 and this vanilla pudding mix, 40:03 there are new ones on the market out there, 40:04 look around, 40:05 wanna make sure it doesn't have any high fructose corn syrup 40:07 or anything in or extra sugars in it. 40:09 They are available now to us, it's such a good time. 40:12 Okay, so now the pudding mix, now this one is... 40:15 This is vanilla, a plain vanilla... 40:17 Okay. Pudding mix. 40:18 That's what I'm using now because I'm using... 40:20 Any grocery store will have this. 40:21 Yeah. Yeah, okay. 40:23 What I'm doing is 40:24 I'm actually gonna be using banana flavoring, 40:27 okay, extract and I'm using vanilla, 40:30 both of those combinations, 40:31 that's just gonna give that texture 40:33 and smell and taste like bananas in it. 40:36 Although we're using bananas, 40:37 but we also want that to be in a flavoring as well. 40:39 So when you're gonna put that back on, 40:41 what we're gonna do is we gonna be slowly adding 40:42 in the new things. 40:44 We're gonna add in first, the vanilla extract, 40:47 and we're gonna add the banana extract, 40:49 those are gonna go in with this on, babe. 40:51 With this on? Oh, okay. Okay. 40:53 And that will hold up and then we're gonna... 40:54 Because I'm saying it now because you're gonna see him 40:56 putting things in, 40:58 that we don't have to stop it 40:59 every time we try to do that, okay. 41:00 I'm gonna, if it comes up toward the top 41:03 as it moves up, I'm gonna take my spatula, 41:05 I might say stop so I can do that, okay. 41:07 Okay. Ready to go. So let's turn it on. 41:08 So I'm putting in the banana and... 41:09 Banana and then the vanilla extract. 41:11 Vanilla, okay. 41:12 There we go. Right. 41:22 Okay, let's stop it. 41:25 All right. 41:26 And you wanna make sure you scrape, 41:27 you wanna get these all, everything down 41:29 'cause you want the flavor 41:30 to be in this banana pudding mix, okay. 41:34 Okay, nice and creamy. Yes, nice and creamy. 41:36 Now we're gonna then turn it, we're gonna put our honey in, 41:39 and we're gonna put in our pudding mix. 41:40 You smell that banana flavor? 41:41 I don't have to take off the top anymore. 41:43 We haven't even used the bananas yet. 41:44 I know, okay. 41:46 All right. 41:47 So, I'll turn it on and then gonna go ahead and... 41:48 Yes. Okay. 42:03 Now, we're gonna go ahead and scrape one more time 42:05 'cause you can see this come up. 42:06 Okay, nice and creamy. 42:08 And because it's a pudding mix, 42:09 rather than trying to put it through that hole right there, 42:11 we're gonna just go ahead on and put the pudding mix in. 42:15 Now, this is the part where once we put in, 42:18 go ahead and sprinkle that pudding mix 42:20 around and stir it for me. 42:21 Oh, okay. Okay. 42:25 Now remember, I said that we're not using 42:27 any high fructose corn syrup type puddings 42:30 or anything in this recipe. 42:31 So this is also gonna be the part 42:34 in which we're going to spin it again. 42:36 And this time when we spin it, if it gets too thick 42:40 then we're gonna add extra water to it to thin it out. 42:42 So it'll have a same consistency 42:44 as regular sauce that goes in a banana pudding. 42:48 So okay, so you sprinkled it already on. 42:50 I've got the water ready to go 42:51 and so you can go here and turn it on. 42:53 Okay, now you're gonna put the water? 42:54 I'm gonna see what happens first. 42:55 Oh, okay. Go ahead and turn it on. 43:03 Okay. 43:18 All right. 43:21 Okay. 43:24 It's still thicker than I wanted to be so 43:26 and I only added a half a cup, remember on the recipe, 43:28 I said you can do 43:30 between a half a cup and a cup of water. 43:32 So we're gonna put it back on again. 43:33 Let's go ahead on and put the rest of the water in it. 43:35 Okay. 43:36 Oh, add up little more water? Turn it on. 43:38 Okay. Turn it on. 43:48 Okay. 43:49 All right, now we got our pudding mix 43:51 that we wanted to have it. 43:52 Okay, it's more of the pudding texture. 43:54 And once again, let's let them see that. 43:57 So we're gonna go ahead on and pour that 43:58 into that cup for me. 44:00 Okay. Okay. 44:02 And then it's time to get to work to make this up. 44:13 Yeah, 'cause I got some goodies on here still to go. 44:14 Okay. Okay. 44:16 And here comes the pudding mix. 44:19 Look at that. 44:21 It's nice and rich in color. 44:22 Nice texture. The texture. 44:25 Okay. 44:27 Oh, man, this is gonna be some kind of good, 44:28 you know what I am saying? 44:32 Yeah, this will work here, baby. 44:34 I know, you can have this by itself, 44:35 because we got to make that banana pudding up, okay? 44:37 Okay. 44:38 Let me just get all of the goodies off 44:40 of here as well. 44:41 We don't need a food processor anymore. 44:43 Yeah, finished with the food processor. 44:45 I think it's blade too, babe. 44:46 Okay. 44:48 Okay, I'll put with that. 44:50 Okay. 44:52 All right. 44:53 We got our bowl here. 44:55 We're gonna put that there. 44:57 And we're gonna start putting this here, 44:58 banana pudding, remember I said it's no bake. 45:00 So that means you don't have to go through a lot of changes, 45:03 you can make this up and it takes about 45:05 three to four hours to chill in a refrigerator 45:07 once you have done it. 45:08 So we're gonna put our wafers. 45:11 Okay so, vanilla wafers. 45:14 I'm gonna put the wafers in. 45:16 So your layer at the bottom in will just, 45:19 then the pudding, the bananas or in that order? 45:20 That's right, layers in that order. 45:22 We're gonna do it that way. 45:24 And then we're gonna put a couple more. 45:26 Okay, and now it's time to have that. 45:29 Let's just get us some pudding mix here. 45:31 Oh, pudding mix, okay. 45:32 Bit of pudding mix. 45:34 You don't have to turn the oven on? 45:36 No, you don't. 45:38 No bake. 45:39 Now so this after you finish doing this, 45:41 you can chill it in the refrigerator for how long? 45:43 About four, at least four hours. 45:45 About four hours? 45:47 Already washed my bananas off 45:48 and we're now gonna just put the bananas in there. 45:52 Yeah. 45:53 Okay, you can smell the banana flavoring 45:55 and also the vanilla flavoring. 45:57 Smell it. 45:58 Okay, and then we're gonna go ahead 46:00 and put some more wafers in. 46:03 Can you believe it's no bake, 46:04 you don't have to worry about baking it. 46:06 Can you believe it? How did this recipe come about? 46:07 I mean, I know you. 46:08 I'm always trying to figure out 46:10 some kind of way to do something. 46:11 So this is the easier one... 46:13 Without turning on the oven in. 46:14 Without turning the oven on, that kind of thing, yeah. 46:16 Okay, we're gonna put in some more of the pudding 46:19 on top of that. 46:20 Yeah. 46:22 So just keep going all the way up to the top. 46:23 Yeah, you can also make this in parfait glasses as well. 46:26 So they can be individual banana parfaits. 46:29 How about that? Yes. 46:31 Okay. Excellent. 46:32 All right, so we're gonna go back in there again, 46:34 we gonna put some more bananas in. 46:35 It does not make any difference as to the order 46:37 of which you do it. 46:39 Okay, as long as you get it all in there. 46:40 Somebody said to me, "What if I don't eat bananas? 46:43 Can I make that banana pudding some other kind of way?" 46:46 I said, "I think you got to play on word." 46:47 Right, it wouldn't be a banana pudding. 46:50 It'll just be a pudding without bananas. 46:51 We're not gonna do that. 46:52 Okay, it's a banana pudding, okay. 46:54 If you don't like bananas, then you won't be doing this. 46:56 Well, probably not. Yeah, probably not. 46:58 Okay, let's get some more of the wafers. 47:05 Honey, you want to put a couple wafers on it? 47:06 Well, you're doing so good. 47:08 Well, let me help out little bit. 47:09 Put a couple around edges there. 47:10 Around the edges. Around the edges. 47:12 Now it has to be... 47:13 Yes, that's enough there. 47:14 There you go. Okay. Okay. 47:16 It's time for some more of the pudding. 47:19 Okay. 47:21 Yeah, all the way to the top of this thing, yes. 47:24 Okay. Look at that. 47:28 Okay, this'll work. Yeah. 47:30 Well, you know, 47:32 what you want is when people see this, 47:33 they're like, Oh, I know that. 47:35 There's my no banana pudding, my favorite. 47:37 Yes, it is. You know, what I'm saying. 47:38 Yes, it is, okay. 47:40 I don't think we can do another layer after this. 47:42 Oh, okay. 47:43 Oh, no, we got to finish it up. 47:45 All right. 47:46 Good. Wonderful. 47:48 This is excellent. 47:49 Yes. Yes. 47:51 And it is a serving for four. 47:56 So we have enough space for one more round or what? 48:00 Well, I'm going to top it off. 48:02 I'm going to top it off. 48:04 Oh, now you had the cinnamon, what's that over there? 48:05 Cinnamon? 48:07 Now, the cinnamon is gonna be the last thing going on 48:08 for coloring and so, 48:10 we're just gonna go head on and put the last. 48:12 Look at that. Yeah, yeah. 48:15 Oh, okay. 48:17 So the cinnamon, we'll just sprinkle on top of that. 48:21 I see. 48:23 Is that filled up to the top or what? 48:24 Yes, it is. Yes, it is. Yes, it is. 48:26 And then, we gonna put that down 48:28 and I like to do... 48:29 Let me put this away here. 48:31 You can put around the edges, 48:33 the wafers. 48:36 Okay. 48:37 And you're finished with the bananas? 48:39 Just about finished, 48:41 put the bananas, hold on one hot sec. 48:42 Oh, one more, okay. 48:43 This is looking good, honey. 48:45 Looking good. 48:46 Okay, and then I just like to take a couple of wafers 48:48 and crumbled them up. 48:54 Wow, you're strong, honey. 48:57 Those Zumba classes are really working out for you. 49:03 You want to add more bananas or we're finished or what? 49:05 We're finished, 49:06 and we're gonna sprinkle on a little bit on the top. 49:08 Let me put all this up here? Yes. 49:15 This was really good. 49:17 I tell we had a wonderful program 49:19 talking about Alzheimer's and you know, 49:23 Yvonne has joined us and I think she's running here. 49:27 Oh, wait a minute. 49:28 Hey. Okay. 49:29 Here she come. 49:31 What a life, yeah. Okay. 49:32 Welcome right there. 49:33 You know what, if the viewers could smell the smells 49:36 in the studio... 49:38 Yes. 49:39 Oh, and look at that. 49:41 Banana pudding. 49:42 That looks almost too good to eat. 49:43 I know. I know. 49:45 It's almost too good. 49:46 Not quite that good, 'cause we're all gonna eat it, right, 49:48 but not now, so late. 49:50 Yes, yes, yes. 49:51 But thank you for coming to this program, 49:54 we have a wonderful discussion, you and Jay, 49:56 So it's no longer Jason, it's Jay. 49:59 He's grown into Jay. 50:00 Yeah, Jay, yeah. 50:02 Actually, you know, it's so important 50:04 because when you hear about so many people 50:06 that have Alzheimer's 50:08 and to be able to know that our God, 50:12 Creator God has given us plant based remedies... 50:17 Yes, yes. 50:18 To address every single issue. 50:21 Yes, absolutely. 50:22 I mean, that's just amazing, amazing. 50:24 Tell us a little bit more about that Bacopa 50:26 if you could because... 50:27 That was so, you know, enlightening 50:30 and especially the fact that it's evidence based, 50:32 because there's so many, 50:35 especially medical professionals 50:37 who will say, Oh, you know, herbs, they're, 50:39 you know, they're not, they're not FDA approved, 50:41 or they're not evidence based or whatever. 50:43 So when we do have studies 50:45 that corroborate the effectiveness 50:47 of these herbs, that's really great. 50:49 So tell us a little bit more about Bacopa? 50:51 Yeah, Bacopa has been out there for years. 50:52 Like I said before, if you get to download the email address, 50:55 I'll see the download of the information 50:57 that we did not talk about 50:59 and lot of studies are done in 2019. 51:01 Like I said one study was done. 51:03 It's not even published yet, it's the online version. 51:06 Wow. 51:07 So this is the latest, but Bacopa been out there 51:09 for a long period of time. 51:11 It's good now for Alzheimer's but also mental clarity, 51:15 and that kind of depression, those kind of things like that. 51:18 But the studies have been done in India and Taiwan. 51:21 So it takes a while for that information be coming 51:23 over here to the United States. 51:25 Right, right. 51:26 But it's good and Ashwaghanda, 51:29 some people heard of that one, too. 51:31 Yes. 51:32 We're talking spinal cord injury. 51:33 Wow. 51:35 Huntington's disease, Parkinson's, 51:36 so is out there and also. 51:38 And depression. Oh, depression, yeah. 51:41 I had someone send me some information saying 51:45 I've been taking this for depression, 51:47 and it was Ashwaghanda and St. John's wort. 51:49 And she combined the two 51:51 and it really made a difference for her. 51:54 So we combine Bacopa and Ashwaghanda together 51:58 because more powerful. 51:59 Yes. 52:01 And then with this plant based eating 52:02 just less need for medication. 52:04 So less risk of taking those anti colic neurotic drug 52:09 that also causes dementia. 52:11 So it's the domino effect. 52:13 Right, right. 52:14 It's so important to move toward that plant based diet. 52:19 Because the more junk food you eat, 52:22 the more you're gonna damage the body 52:27 like every system is affected. 52:29 It is. 52:30 You know, so we have to really be concerned about 52:33 getting more fruits and vegetables, 52:36 this basic fruits and vegetables in the diet. 52:38 God's original diet. 52:39 I think that's why God put the herbs, 52:41 created herbs on the third day of creation week in Genesis. 52:46 And my favorite text, 52:47 one of my favorite text is Psalm 104:14, 52:50 "He calls us to grass to grow for the cattle 52:52 and the herb for the service of man." 52:56 Great scripture, Curtis, that just ties in everything. 52:59 It really does. 53:00 And speaking of tying in everything, 53:02 let's go to the address role and get that food out 53:05 so we can look at it and salivate and all of that. 53:08 How do we reach you? 53:09 Okay, here's how you can reach us. 53:12 Health Seminars Unlimited. 53:14 That's PO Box 2873, 53:18 Huntsville, Alabama 35804. 53:22 Our number is 256-859-1982. 53:27 And our email address 53:29 where you can download the information 53:30 is hseminar@bellsouth.net. 53:36 And to watch us on YouTube, 53:38 just type in Curtis Paula Eakins, 53:42 24 hours a day, seven days a week. 53:44 Don't have to wait till our program 53:45 could airs on as well. 53:47 All right. 53:51 I mean, first of all, I mean, 53:54 I'm doing all I can do to just not wait. 53:57 We got three O's, honey. 53:58 We got three O's Three O's. Oh, oh, oh. 54:00 All right. Oh, oh, oh. 54:02 Yeah. Now, I love spinach. 54:06 I love beans. 54:08 I love, I mean, this is like, and it looks so great. 54:13 It looks so great and it's plant based. 54:16 Plant, all plant based. 54:18 So it's so healthy. 54:19 Summarize, if you would what is good about this? 54:22 Well, all this is plant based, number one, 54:24 that's the first thing is good. 54:25 And you know, once again, when we talk about plant based, 54:27 we try to cut back on the high amount of sodium 54:30 and all the milk, the eggs, the cheese, 54:32 all that that is not a part of the plant based, 54:34 but it looks just like stuff you're used to eating. 54:35 Yes, which is important. Yes. 54:38 So we've done that sautéed spinach over there. 54:40 And we've done the Cuban black beans. 54:43 We've done steamed rice 54:45 with the yellow turmeric in it 54:46 and turned it yellow. 54:48 We did that jackfruit. 54:50 Oh, yeah. 54:51 And then we end it with this banana. 54:52 No bake banana pudding dessert. 54:55 Oh, my goodness. 54:56 You're gonna hurt somebody, honey. 54:57 Oh, yeah. Yeah, yeah. 54:59 Now so this diet, really dealing with Alzheimer's now, 55:02 okay. 55:03 There's many causes of Alzheimer's. 55:06 The general cause is it causes amyloid, 55:07 but the jury's still out. 55:10 But that's the general consensus. 55:12 Some people say genetic, 55:13 some people say it's inflammation. 55:15 We don't know for sure. 55:17 But if it's inflammation, 55:18 this is an anti-inflammatory diet. 55:21 'Cause there's no animal products in here. 55:24 So being plant based, no matter what disease 55:27 plant based is gonna be the best diet anyway, 55:29 regardless of what you have. 55:30 So therefore, this is gonna be a good diet 55:32 for anybody want to consume a healthier diet 55:35 without the cost, high costs 55:38 and doesn't sacrifice taste. 55:40 Well, look, all of those are important elements. 55:43 You don't want to sacrifice taste 55:45 because people are not gonna eat it 55:46 if it's nasty. 55:47 Let's be real. 55:49 People are not gonna eat it, right? 55:50 But look at it. 55:52 It looks so good. 55:53 You're right, if it looks nasty, no. 55:55 Okay. But look at that. 55:57 That looks so good, so healthy, 56:00 but yet like what you would eat, 56:02 like it doesn't you're not sacrificing anything. 56:06 And with this diet, 56:07 people have a less risk of taking medication 56:12 because by taking medication, 56:14 some of those drugs may be in that category 56:17 that causes those synapses to be blocked. 56:20 So therefore this diet, it's got wholesome diet 56:22 for us to concern. 56:24 I know the jackfruit, honey, that's something that, again, 56:26 let's comment on that because 56:27 that's something new for a lot of people. 56:29 It's new but you know, 56:31 it looks like if you can see it, 56:32 it has that same texture like shredded chicken. 56:36 And so therefore, 56:37 the bottom line to plant based is it needs to look like 56:40 something that people are familiar with. 56:42 You say sautéed spinach, you know, 56:44 and even with the jackfruit, 56:46 it might be a new name to people. 56:47 But look at that on that hoagie bun. 56:50 Or barbecue sauce. 56:51 Come on, okay. Yes, yes. 56:53 I'm like, let's go ahead and try that. 56:55 Come on, that's right. 56:56 And black beans just changing them up, 56:58 you know with the color. 56:59 So, it's been a good program, we're gonna close out. 57:01 John 10:10, Jesus said, 57:03 "I come that they might have life 57:06 and have it more abundantly." 57:10 See you next time. |
Revised 2019-09-10