Participants:
Series Code: TDYL
Program Code: TDYL200025B
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00:18 >> WELCOME BACK TOOT COOKING HOUR, I HOPE I ENJOYED FIRST
00:23 HOUR WITH CANCER AND OWE COCOA SRED 19 AS WELL. 00:26 I WOULD LIKE TO ADD BEFORE WE GO TO THE COOKING PORTION, THE 00:28 THING ABOUT TURMERIC, ALL RIGHT, I FAILED TO MENTION THIS, I WILL 00:33 MENTION IT AGAIN THIS TIME AROUND. 00:34 A LOT PEOPLE TAKE TURMERIC TURMERIC IS POORLY ABSORBED IN 00:39 THE SYSTEM. SO WHAT A LOT OF PEOPLE DO, THEY 00:44 WILL ADD BLACK PEPPER TO TURMERIC. 00:48 TO INNING REESE THE ABSORPTION OF TURMERIC, SOME PEOPLE HAVE 00:52 SENSITIVITY TO BLACK PEPPER ON THE STOMACH, WHAT A LOT OF HER 00:55 BOY COMPANIES ARE DOING ALSO DRUG COMPANIES AS WELL, IS CALL 00:59 NANO PARTICLES. NANO, N-A-N-OFF. 01:06 PARTICLES. IT BREAKS DOWN THE LARGER 01:08 COMPONENTS OF DRUGS AND HERBS AND THEREFORE IT'S MORE EASILY 01:11 ASSIMILATE ED IN TO THE BLOOD BLOODSTREAM. 01:15 NANO PARTICLES, NANO RESUME RICK IS WHAT YOU WANT. 01:17 MORE EASILY ASSIMILATE ED IN TO THE SYSTEM, YOU CAN EEL A LOT OF 01:22 TURMERIC BUT IT'S NOT EASILY ABSORBED THAT'S WHY IT'S VERY 01:26 EFFICACIOUS BECAUSE WE ARE GOING TO BE IN TO CORNER FOR A WHILE. 01:30 UNTIL WE GET 60, 70% HERD IMMUNITY ONE OF THE VIROLOGISTS 01:36 SAID WE ARE ABOUT 7% HERD IMMUNITY, NEW YORK HAS MAYBE AT 01:43 THE POINT%, SO WE ARE IN THE SECOND INNING OF OUR NINE 01:47 INNINGS GAME. GO TO OUR YOUTUBE CHANNEL AND WE 01:57 HAVE AT LEAST EIGHT OF THOSE SPOTLIGHTS THAT PEOPLE CAN WATCH 02:02 AND VIEW AT YOUR CONVENIENCE. ALL RIGHT. 02:04 I WANT TO IMAGINE SURE EVEN GETS THAT IN. 02:06 >> OE OF THE THINGS THAT'S REALLY GOOD HERE. 02:08 IS THAT TALKING ABOUT CORONAVIRUS, AND ALSO TALKING 02:10 ABOUT CANCER. >> RIGHT. 02:20 REMEMBER WHEN CURTIS TELL MEALS WHAT THE TIGHT. 02:21 SHOW IS GOING TO BE, MY RESPONSIBILITY IS TO GET THE 02:24 RECIPES THAT ACTUALLY MATCH WHATEVER IT IS YOU ARE TRYING TO 02:28 TALK ABOUT. IN THIS PARTICULAR ONE WE ARE 02:31 TALKING ABOUT THE CANCER FIGHTER FOODS, THE ONES THAT BUILD THE 02:34 IMMUNE SYSTEM UP. OUR RECIP RECIPES ARE DESIGN THAT'S 02:41 WAY. EVEN DURING THIS CRISIS WE USE 02:42 THE GARDEN, I STARTED GARDENING A WHILE BACK IN THE DAY. 02:45 YOU KNOW, JUST A LITTLE BIT OF GARDENING HERE AND THERE GROWING 02:49 VEGETABLES AND STUFF THEN I GOT INVOLVED THROUGH MY CANCER 02:53 EXPERIENCE WITH UAB UNIVERSITY OF BIRMINGHAM. 03:05 POST CANCER INDIVIDUALS. IF THEY WERE POST CANCER, THAT 03:08 THEY WANT TO HELP THEM DO A GUARD EARN THAT WAS TO GET THE 03:12 PHYSICAL ACTIVITY IN. AND THEN ALL THE FOODS THAT THE 03:15 CANCER SOCIETY SAID ARE FOODS THAT CAN HELP CUT, CONTROL, KILL 03:18 THE CANCER CELLS LITTLE. >> I CALLED IN TO SEE IF I 03:26 QUALIFIED AND I DID. THEY CAME THERE WITH THE MASTER 03:30 GARDNERS AND BROUGHT THE DIRT, THE RAISED GUARD BE BED, THEY 03:35 BROUGHT ALL OF THE FRUITS -- NOT FRUITS, THE VEGETABLES THE 03:39 SEATS. AND THEY ACTUALLY HELPED ME 03:42 BUILD A GARDEN THAT WAS FOR THE STUDY. 03:46 AND MY PARTICULAR ONE YOU HAD EITHER TWO YEARS THEY STUDIED 03:49 YOU OR ONE YEAR, YOU PUT THOSE GARDENS TOGETHER THE MAY HAVER 03:55 GARDNER CAME EVERY MONTH AND WHICH THEY CAME TO CHECK ON YOU 03:58 TODAY YOU DO ALL THE WORK AND THE IT STARTED GROWING I WAS 04:01 AMAZED. >> A MAZED. 04:04 >> SO MUCH SO WHEN CURTIS SAID WE ARE DOING CANCER FOOD I SAID 04:09 WHY NOT DO OUR GADEN MAIN OF THE THINGS TODAY ON THIS 04:12 RESTLESS AND FROM OUR GARDEN ITSELF AND THEY ARE ALL CANCER 04:16 CONTROLLERS. THEY ARE GOOD FOR THE IMMUNE 04:18 SYSTEM, MAY HAVE GOOD RIGHT RUN ARE MINUTES AND MINERALS AND 04:22 GOD, GOD, MONTHS SOMEBODY SAID TO ME, GIRL YOU, YOU GOT THAT 04:28 GARDEN THING DOWN PAT YOU ARE A MASTER GARDENER, I SAID NO, GOD 04:32 IS THE MASTER GARDENER I AM JUST A LABORER. 04:37 CURTIS THEY NEED TO SEE THIS. >> BEFORE WE START THAT. 04:40 WE DID A -- ONE OF OUR SPOTLIGHTS ON HEALTH OF COURSE 04:43 AT FIRST CHURCH THERE IN HUNT HUNTSVILLE ONE WAS ON GARDENING, 04:47 AND WE SHOWED THAT GARDENING AND, THE THING ABOUT IT, LIKE MY 04:50 WIFE SAID, A LOT OF THINGS WE ARE DOING CAME FROM OUR GARDEN 04:55 AND SO. >> WE HAD A MASTER GARDENER FOR 04:58 12 MONTHS AND IT WAS WONDERFUL. ALABAMA IS THE ONLY STATE IN THE 05:01 UNION THAT HAS THIS PROGRAM. THIS IS A GRANT. 05:04 SO THE GARDEN, THE MATERIALS THE AT THIS TIME, SOIL, EVERYTHING 05:08 WAS PROVIDED. YOU HAD -- YOU WERE ASSIGNED -- 05:10 WE WERE ASSIGNED THREE MAST ORE GARDENERS, THREE. 05:15 >> THIS WILL BE ONE GARDENER PER PERSON. 05:19 >> BUT WE HAD THREE. AND EACH WITHIN BROUGHT BOUT 05:20 SOMETHING DIFFERENT TO THE TABLE. 05:21 >> THEY DID. >> ONE WAS RAISING UP NORTH AND 05:24 TWO RAISED IN THE SOUTH. EACH WITHIN BROUGHT SOMETHING 05:26 DIFFERENT TO THE TABLE. WE HAD THREE MASTER GARDENERS 05:29 AND IT WAS WONDERFUL THEY TOOK YOUR BLOOD, AND DID YOUR 05:33 PHYSICAL FITNESS. >> EVERYTHING. 05:35 >> PRIOR AND AFTER AFTER 12 MONTHS, TO SEE THE IMPROVEMENTS 05:38 OF THAT AS WELL. AND SO IT WAS REALLY WONDERFUL. 05:41 SO WHAT WE DID, WE DID OF COURSE A CORONAVIRUS ARE YOU SPOTLIGHT 05:47 AT OUR CHURCH ABOUT GARDENING, BECAUSE WE DID THAT. 05:50 MANY PEOPLE FROM OUR CHURCH WANTED US TO HAVE THEM PUT IN 05:55 THEIR OWN RAISED GARDENS. >> WE DID FIVE OR SO. 06:00 >> BUT SO LET'S GO AHEAD. WE HAVE A CLIP OF ABOUT MAYBE A 06:04 MINUTE, WE'LL TALK OVER THAT, SO LET'S GO TO THAT CLIP RIGHT NOW 06:07 ABOUT OUR RAISED BED GARDEN. I THINK THERE ARE TWO OF THEM 06:11 I'LL SEE THAT AS WELL LET'S GO WITH THAT. 06:14 THAT'S THE FIRST ONE THERE ON THE LEFT THERE. 06:16 AND TALK ABOUT THE FIRST ONE BEFORE WE GO TO THE SECOND ONE. 06:20 >> THE FIRST GARDEN THAT WE ACTUALLY DID WAS THE ONE THAT'S 06:22 THE FIRST ONE THAT ACTUALLY WAS THE ONE WE DID WITH THE CANCER 06:25 SOCIETY PROGRAM IN. THAT GARDEN, BELIEVE IT OR NOT, 06:27 WE GREW THE BROCCOLI, WAS A PART OF THAT. 06:31 IN THE CORNER THERE. >> WE HAD THE KALE, THE CURLY 06:35 KALE WAS A PART THAT HAVE GROUP AS WELL. 06:36 AND AS WE DID THAT. KIND OF KALE AND THE BROCCOLI, 06:39 WE HAD THE ORGANIC SALAD, THAT HAD DIFFERENT KIND OF 06:44 COMBINATIONS TO IT. WE HAD SWISS CHART. 06:46 LOOK HOW PRETTY THAT IS, RIGHT? >> THAT'S THE KALE RIGHT THERE. 06:50 WE ARE GOING IN RIGHT THERE. THAT'S THE KALE RIGHT IN THERE. 06:54 NEXT TO IT, IS THAT BEATS? NO. 06:56 NEXT TO THAT IS ACTUALLY WHERE WE WERE USING SWISS CHARRED. 07:00 THE RED STEM. THE ORANGE AND YELLOW SWISS 07:03 CHARRED ARE A PART OF IT. YOU KNOW THAT ARE IN THAT GARDEN 07:07 ALSO A PART OF CANCER PREVENT IS THE COLLARD GREENS. 07:11 >> RIGHT THERE. >> THE AS A PART OF IT. 07:13 WE HAD THE ROW MAIN LETTUCE, AND WHEN YOU SEE THE FLOWERING 07:16 THAT'S CALLED COMPANION GARDENING, WE HAD THE MAYOR 07:21 GOALS IN THERE THEY ARE COMPANIONS TO THE GUARD TONE A 07:24 ASTRAGULAS LOST BUGS AND UP SECONDS WILL NOT BE A PART OF 07:26 IT. >> THAT WAS WONDERFUL. 07:27 WE HELPED BUILD THREE OR FOUR OR FIVE OF THOSE. 07:31 >> WE PRAYED HARD. >> YES. 07:33 >> WE PRIDE TO. AND SO WE HELPED THEM SO PEOPLE 07:36 ARE DOING A WONDERFUL JOB WITH THESE GARDENS. 07:38 AND NO YOU KNOW, THIS MAY SEEM OUT OF PLACE, I WANT TO MAKE THIS 07:47 SAYING, THIS MAY SEEM OUT OF PLACE, WAYNE GRETZKY, ARGUABLY 07:50 THE MOST FAMOUS HOCKEY PLAYER TO EVER PLAY THE GAME, ALL RIGHT, 07:54 HE'S RETIRED NOW. HE REWROTE THE RECORD BOOKS. 07:57 HE MAID A STATEMENT, HE SAID THIS, I DON'T NECESSARILY SKATE 08:02 TO WHERE THE PUCK IS ON THE ICE, I SKATE TO WHERE I THINK THE 08:06 PUCK IS GOING. THIS CORONAVIRUS, WE ARE IN THE 08:13 MIDST OF THE OWN CORONAVIRUS BUT WHERE IS IT TAKING US? 08:18 BECAUSE OUR JOBS ARE BEING LOST. PEOPLE ARE LOSING WORK, THEIR 08:23 JOBS, LOST THEIR INCOME, LONG FOOD LINES. 08:28 SO TO YOUR OWN RAISED BED GARDEN, GOING TO YOUR BACKYARD, 08:33 TO PICK YOUR VEGETABLES AND YOUR FRUITS, THIS IS WHERE THE PUCK 08:37 IS GOING. AND ALSO WITH CANCER AS WELL. 08:42 AGAIN, YOU -- WHEN YOU HAVE A RACED- -- RAISED BED GARDEN. 08:48 SAY THAT THREE TEAM REAL FAST. TOMATOES. 08:53 COULD YOU KUEMP KUEMPER ENTCOULD YOU COMPANY ENTERS 11 1/2 INCHES LONG THE CUCUMBERS GOING 09:04 BACK IN THE BACKYARD, PICK TOMATOES. 09:06 THE CUCUMBERS, THE LETTUCE, FRESH, YOU WILL NEVER WANT TO 09:12 BUY ANOTHER TOMATO OR CUCUMBER AGAIN. 09:14 >> AND THEN ALSO NOW BECAUSE WE HAVE HAVING TO STAY IN WE ONLY 09:21 GO OUT WHICH WE HAVE TO GO AND THESE THINGS INTER BACKYARD AND 09:24 IT'S HONOR BEGAN I CAN GARDEN IT DOES NO HAVE PESTICIDES. 09:29 ON IT YOU HAVE TO MA'AM IT MORE. BUT I THOUGHT ABOUT THAT 09:32 SCRIPTURE WHERE GOD SAYS OR TOLD ADAM AND EVE HE SAID THAT WE 09:36 WILL SWEAT BY OUR BROW, WE WILL TILL THE SOIL AND HONESTLY, 09:41 LET'S NOT SAY IT'S ALL GOOD MY FRIEND THOUGHT WHEN THEY THREW A 09:45 SEED IN IT WOULD BE GOOD. YOU HAVE TO WORK THE GARDEN, YOU 09:47 WILL BE TOILING. >> EVERY DAY. 09:49 >> YOU WILL BE TOILING. IT'S NOT LIE YOU ARE TILLING 09:52 THE GROUND. BECAUSE IT'S RAISED. 09:56 SO THEREFORE VIRTUALLY NO WEEDS. >> NO WEEDS. 09:59 >> AT ALL. BASICALLY. 10:01 AND YOU DON'T HAVE -- WELL BEING WE HAVE THE INSECTS BUT THE 10:08 WEEDS OF ARE MINIMUM. >> IT IF YOU WANT TO KNOW ABOUT 10:11 THAT YOU HAVE TO CONTACT US, BECAUSE WE ARE MOVING TO OUR 10:14 RECIPE THAT'S A PART OF THE GARDEN EXPERIENCE SOME OF THE 10:19 THINGS GROWING IN OUR GARDEN WE ARE EWING ON THE FIRST ONE, 10:22 LET'S LOOK AT OUR FIRST RECIPE. >> LET'S DO THAT. 10:24 >> WE ARE DOING A MOCK FISH PATTIES. 10:27 IT CALLS FOR TWO CUPS CAN OF GARBANZO BEANS, FOUR CUPS THE 10:33 WATER, ONE CUP OF CARROTS SHREDDED. 10:36 ONE STALK OF CELERY, TWO GARLIC CLOVES MINCED ONE TEASPOON OF 10:43 SEA SALT, ONE STABLE SPOON LIME JUICE FRESH, ONE HALF TEASPOON 10:48 OF SMOKED PAP RICA,, ONE TABLESPOON OF PARSLEY, ONE 10:52 TABLESPOON OF OLD BAY SEASONING, FIVE SHEETS OF SEAWEED CRUSHED. 10:57 ONE TABLESPOON OF GREEN SCALLIONS CHOPPED. 11:00 A HALF A CUP OF COCONUT FLAKES SUN SWEETENED OF A HALF A CUT 11:05 CUP THE VITA WEED FLOWER AND A HALF I ONE OF WHEAT PASTRY 11:12 FLOUR, ONE HALF TEASPOON OF TURMERIC POUTER AND A HALF A CUP 11:15 OF CANOLA OIL. KNEW I KNOW YOU TO GO AHEAD 11:21 YOURSELF A -- IKNOW YOU TO GO AHEAD YOURSELF ALL P NOT MAKING THESE PATTIES 11:29 IT HAS TOO MANY INGREDIENTS. THIS IS OUR FOURTH FISH RECIPE, 11:33 WHY? BECAUSE PEOPLE KEEP CALLING US 11:37 SAYING I CAN DO EVERYTHING YOU ARE ASKING ME ABOUT LIFESTYLE 11:39 AND GOOD FEED BUT I NEED MY FISH. 11:41 >> EAT FISH. >> SO WITH THAT IN MIND WE 11:43 CONTINUE TO DEVELOP THE FISH RECIPES AND THIS IS A BRAND-NEW 11:46 ONE THAT WE ARE BRINGING TO YOU TODAY. AND IF YOU KNOW THE 11:52 FIRST PART I TALKED ABOUT YOU USE TWO CUBS OF GAR BAN SEE 11:55 BEANS AND WATER. YOU SOAK THEM IN THE WITHOUT 11:59 OVERNIGHT SO THEY CAN GET SOFT. AND THEY ARE GOING TO ACTUALLY 12:03 GET LARGER AS YOU CAN SEE HERE. SO WE HAVE ALREADY GOTTEN THEM 12:07 LARGE. WE ARE ALREADY READY TO GO AND 12:08 WHAT CURTIS WILL DO IS POWER THE WATER IN WITH THOSE GARBANZO 12:14 BEANS, WE SAID 24 HOURS MAY HAVE TO SOAK. 12:16 ALL RIGHT? OTHERWISE YOU MIGHT GET A GOOD 12:20 FISH% RECIPE AND BE GOING TO THE DENTIST AS WELL BECAUSE THE 12:24 BEANS ARE RAW. >> VERY EXPENSIVE DISH. 12:28 >> TURN IT ON. LIQUEFY. 12:32 >> YEAH, HOLD DOWN ON THAT. GO AHEAD. 12:35 >> KEEP DOING IT. ALL RIGHT. 12:43 NOW, ONE OF THE THINGS THAT I DO IS YOU START GETTING FLAVOR WE 12:46 GO AHEAD AND PUT SOME OF THE ONIONS ON IN THERE. 12:49 >> OKAY. >> LET THAT GO AROUND IN THERE 12:52 AS WELL. >> OKAY. 12:59 >> HOLD UP, BABY, DO IT AGAIN. >> TOO HIGH? 13:07 >> NO. MOVE THEM DOWN. 13:08 ALL RIGHT. >> SO ANOTHER FISH RECIPE. 13:14 >> ANOTHER FISH RECIPE WE ARE USING WHEAT. 13:16 GO AHEAD, LET'S DO IT. >> OKAY. 13:33 >> ALL RIGHT. THERE YOU GO. 13:35 >> I WASN'T FINISH ODD THAT ONE YET. 13:38 OKAY, ALMOST GOT IT LITTLE ONE MORE TIME. 13:39 >> ONE MORE TIME. >> OKAY. 13:50 >> OKAY, NOW. I NEED TO GET -- NO, NO. 13:53 >> YOU START GETTING THESE THINGS TOGETHER FOR ME. 13:55 ALL THIS IS ACTUALLY WHAT IS GOING IN THIS RECIPE. 13:57 SO I AM GOING TO GO AHEAD AND POUR IN TO THE BIG BOWL. 14:03 >> OKAY. AND YOU CAN SEE IT'S SMOOTH. 14:05 OKAY? YOU GOTTA MAKE SURE ALL THOSE 14:08 GARBANZOS ARE ALL IN THERE AND ALL CRUSHED UP. 14:12 OTHERWISE YOU'LL BE SORRY. NO, YOU WON'T JUST 24 HOURS, LET 14:16 IS SIT AT LEAST 24 HOURS, THAT'S GOOD. 14:19 >> OKAY. >> DO WE HAVE MORE. 14:22 GET ALL THE GOODIES. I WILL HOLD THAT. 14:24 YOU GO AHEAD AND START CUTTING THOSE ONIONS UP FOR ME. 14:27 I PUT WITHOUT MILES AN HOUR THERE BECAUSE WE WANT ALL THE 14:30 GOODIES, ALL THE GOODIES. SHAKE IT AROUND A BIT. 14:39 >> DO YOU NEED BIG CHUNK, HAHN ANY. 14:42 >> NO, SMALLER THAN THAT. OKAY. 14:44 NOW WE HAVE LAST INGREDIENTS IT'S GOING TO GO IN TO THIS 14:49 RECIPE, THIS IS THE CONSISTENCY OF WHAT I WANT AND NOW I WILL 14:51 BEGIN ADDING IN TO IT. SO LET ME GO AHEAD AND PUT IN 14:55 OUR CARROTS AS CURTIS IS GETTING THE AN I DON'T WANT TOGETHER. 14:58 I WILL ALSO GO AHEAD AND PUT IN THE SCALLIONS, I WILL PUT IN 15:04 ALSO THE GARLIC. LET KNEE GET MY SPATULA OUT 15:09 HERE. I WANT ALL THE GOODIES IN THERE. 15:13 THAT'S GOOD% RECIPE IT HAS NICE FLAVOR TO IT. 15:15 A LOT OF PEOPLE HAVE SAID THEY WANT TO MAKE CHANGES THEY WANT 15:18 TO CHANGE SOME THINGS OUT. >> HOW ABOUT THAT? 15:20 >> BUT THEY ARE NOT SURE WHAT TO DO. 15:22 >> LITTLE SMALL THEIR P THAT. >> DO YOU WANT BIGGER MAY HAVE, 15:26 BABY. >> THIS IS FINE. 15:27 >> YOU HAVE TO DO THE SALE ARE YOU AS WELL. 15:29 OKAY. SO WITH THIS ALSO IN THIS RECIPE 15:31 WE HAVE THE TURMERIC THAT WILL GIVE THAT COLOR THAT WE NEED TO 15:35 HAVE. WHILE HE'S DOING THAT, WE ARE 15:36 WILL PUT IN THE SMOKED PAPRIKA. THAT'S GONG TO GO IN ALSO AS 15:40 WELL. AND PEOPLE ASK ME ALL TILE. 15:42 WHERE DO YOU FIND SMOKED PAP RICA, IT'S IN THE REGULAR 15:45 GROCERY STORE NOW. ALL OF THESE THINGS ARE NOW MAY 15:48 HAVE A HEALTH FOOD SECTION IN MOST SUPER MARKEDS THAT WHERE 15:52 THEY ARE. >> BY THE WHEAT GLUED EN. 15:56 >> OKAY. >> DID YOU TALK ABOUT THAT. 15:58 >> WILL I WILL. >> SOLD BAY SEASONING, WHAT IT 16:16 IS IS IT'S A SEASON THEY USE WHEN THEY ARE DOING THINGS LIKE 16:23 FISH, CRAB CAKES, LOBSTER CAKES YOU SEE THAT IN THE SEAFOOD 16:28 TEXAS IT HELPS TO HEADACHE THIS TASTE LIKE FRESH. 16:39 I ALSO HAVE LIME JUICE THAT HAS TO GO IN AS WELL. 16:43 AND THEN WE ALSO HAVE, NOW, THIS IS A SECRET. 16:46 THIS IS BETWEEN YOU AND I, THE SECRET. 16:48 AND THAT IS PEOPLE SAY, WELL, HOW DO WE GET THIS FISH TO TASTE 16:52 FISHY, NOT ONLY USING THE KELP OR SEA WOOD WITH IT. 16:56 I HAVE SEAWEED FLAKES I AM USING WHAT, W DO ALSO IS WE THROW IN 17:02 COCONUT. I KNOW YOU SAID NO, SHE DIDN'T 17:03 SAY THAT. I SAID YOU ARE PUTTING COCONUT THIS THERE. 17:06 THIS IS UNSWEETENED COCONUT. YOU CAN FIND IT ORGANIC IT'S IN 17:11 THE STORES AS WELL. AND IT ACTUALLY HELPS TO GIVE 17:13 THAT KIND OF A IT CAN TRUE IN YOUR MOUTH. 17:16 THANKS, BABY. HELPSGIVING THAT TEXTURE IN YOUR 17:19 MOUTH AS THOUGH YOU MIGHT BE HAVING THE FLESH OF FISH, THAT'S 17:22 ALL I CAN SAY. >> THE COCONUT SAY SECRET. 17:24 >> IT IS. >> WHICH IS NO MORE SECRET. 17:26 >> IT'S NOT NOW. >> YOU HEARD IT ON 3ABN. 17:30 >> ONCE AGAIN WHEN PEOPLE ARE TRYING TO FIGURE OUT HOW TO DO A 17:33 RECIPE AND THEY SEE IT THEY ARE LIKE, I LOVE THE KNACK THEY SAY 17:35 LIKE, THERE AIN'T NO WAY IN THE WORLD THAT'S GOING TO BE LIKE 17:37 THAT. I KNOW I LOVE THAT. I ALTHOUGH OF THAT. 17:41 REMEMBER AS WE TRY MAKE THESE DISTRICT THINGS UP, WE ARE 17:44 LOOKING AT ALL THE STUFF THAT ARE VEGETABLES THAT YOU CAN ADD 17:49 TO IT. THIS IS. 17:50 >> SEA WOOD. >> SEA WOOD. 17:52 >> ALL RIGHT. >> LET ME PUT MY GLOVES ON IT 17:56 HAS OIL ON IT. MOST THE TILE THEY TUESDAY WHEN 18:01 THEY DO SUSHI, ON HOOFING WAIL PUT IT IN. 18:06 >> DO I -- >> NO. 18:07 NO. HOLD UP. 18:08 WE ARE DOING -- I WILL ASK IF YOU WOULD TAKE THIS PARSLEY AND 18:13 CHOP IT UP. >> OKAY. 18:16 >> YOU GOT THE OLD DE -- WE HAVE THE SEAWEED YOU CAN USE KELP OR 18:21 THE SEAWEED ITSELF THAT'S PACKAGED UP. 18:23 AND IT HAS ABOUT FIVE OR SIX LITTLE LAYERS YOU CAN SEE IT 18:26 THERE, YOU CAN YOUR IT UP ACTUALLY IN YOUR PROCESSOR, I 18:30 LIKE TO CRUSH IT UP WITH MY HANDS, WHAT I WILL DO IS TAKE IT 18:35 APART. AND I WILL JUST BREAK IT UP. 18:39 THIS IS THE PART OF THE SEASON THE AS WELL. 18:41 IT HELPS IT TO LOOK LIKE, SMELL LIKE, AND TASTE LIKE FISH. 18:47 YEAH. YEAH. 18:50 YEAH. >> OH, OKAY. 18:52 ALL RIGHT. >> SOY IF YOU DON'T HAVE THE 18:54 KELP POWDER YOU CAN GET THIS AS WELL. 18:56 ALL RIGHT OKAY. >> IT SMELLS LIKE FISH. 19:01 >> OKAY. >> THAT'S IT. 19:03 PUT THAT PARSLEY IN THERE FOR ME, BABE. 19:04 >> ALL RIGHT. >> OKAY, THE PARSLEY. 19:09 >> THIS IS THE FIFTH. >> THE FOURTH ONE. 19:12 >> FOURTH ONE. THE FIRST ONE DID I I DID WITH 19:15 THE YELLOW SPLIT PEAS REMEMBER. AND THEY COULD NOT BELIEVE THAT 19:18 ONE. AND THEN THE NEXT ONE I DID I 19:20 DID ACTUALLY WITH JUST USING THE SAME THING THE SAME KIND SPLIT 19:29 PEAS BUT WITH OTHER INGREDIENTS IN IT. 19:32 AND THEN, OF COURSE THIS, ONE IS A DIFFERENT ONE ALTOGETHER. 19:35 THE COCONUT. UNSWEPTED COCONUT. 19:38 >> OH, OKAY. >> REMEMBER NOW THIS IS A 19:40 SECRET. GOING IN THERE. 19:41 MAKE SURE IT'S UNSWEET ENDED. >> ALL THE EEK SECRETS YOU ARE 19:47 REVEALING. >> I AM TELLING THEM EVERYTHING, 19:48 HONEY. >> YOU ARE PERFECT. 19:53 PERFECT. >> IT SPILLS GOOD. 19:54 THE LAST ONE, NOT THE LAST ONE YOU MENTIONED ALL RIGHT, WE HAVE 19:57 TWO THINGS, ONE OF THEM IS I AM USING VITA WHEAT GLUTEN FLOUR WE 20:06 HAVE TO USE THAT TEXTURE, WE NEED SOMETHING TO PULL TOGETHER 20:10 TO LIQUIDS THAT WE ARE USING IN WE ARE PUTTING IN A HALF A CUP 20:15 OF THE VITA WHEAT BLEW STEP NOW GGLUTEN NOW WEARE GETTING IT IN TO WHERE WE 20:24 CAN MAKE PAD P.A.T.IES AND ONE MORE MINUTE I WILL ASK YOU TO 20:27 PUT IN THIS IS THE PASTRY FLOUR. ALL RIGHT. 20:32 >> ALL WHEAT. >> ALL WHEAT PASTRY FLOUR. 20:34 GO AHEAD. SPRINGER TAILLIGHT IN THERE. 20:36 ALL RIGHT. OKAY. 20:40 NO. >> WAIT A MINUTE. 20:41 >> LITTLE MORE. EVERY BIT COUNT, THANK YOU. 20:45 >> THAT'S IT RIGHT THERE. >> I GOT YOU. 20:47 >> ALL RIGHT. NOW, AS CURTIS MOVES THESE TING 20:51 OUT OF THE WOULD I. WE WILL GET READY I HAVE MY SEA 20:55 SALT ALSO SPRINGER THE THAT GO ON. 20:57 AND WE'LL GO AHEAD AND GET OUR SKILLET READY TO GO. 21:03 GET THIS OUT OF THE WAY. AND I WANT DO THIS IN THE 21:06 SKILLET YOU CAN DO IT IN THE REGULAR LARGE PAN IF YOU NEED 21:12 TO. I LIKE TO PUT IT IN MY ELECTRIC 21:15 SKILLET IT DU SEEMS TO DO BETTER. AND YOU CAN SEE THAT TEXTURE. 21:22 AND THE THING I LIKE, I KNOW A LOT OF TIMES WE PUT IT IN OUR 21:29 HANDS NOT THIS TIME I WILL USE MY SCOOP TO ACTUALLY GET IT 21:32 GOING. WE GOT IT ON. 21:34 LET'S TURN IT UP. I USUALLY I DO IT ABOUT 21:38 350 DEGREES. I'VE NO RECIPE A HALF A CUP OF 21:45 OLIVE OIL ORICA NOLA OIL YOU CAN USE, BUT WHAT I DO ALSO IS. 21:59 >> ARE YOU USING YOUR HANDS? >> NO, I HAVE MY SCOOP. 22:03 IS YOU USE THAT NOT ME. >> I HAVE MY SCOOP. 22:06 WE ARE MOVING THIS AROUND. GET THE OIL AROUND IN THERE. 22:10 NOW, A LOT TIMES I GETS COMMENT OF THEY SAY PAULA, CAN I BAKE IN 22:18 ANY TIME WE HAVE A YOU BURGER OR SOMETHING LIKE THIS THEY SAY CAN 22:21 I BAKE IT IN THE OVEN? I DON'T MAKE THESE IN THE OFF 22:24 PHONE A REASON, WHEN YOU DO IT IN THE ON OVEN UNLESS YOU HAVE 22:29 PARCH HADN'T PEOPLE OIL OVER THE TOP IT WILL DRY YOU THE. 22:37 DON'T MAKE IT TOO THICK IF IT'S TOO THICK IT WILL BE MUSHY IN 22:42 THE MIDDLE. IS THAT A WORD. 22:46 >> IT IS NOW. >> IF NOT I WILL GET A CALL ON 22:49 IT. ANYHOW, YOU CAN SEE THE TEXTURE 22:53 IT'S FANTASTIC. >> IT SMELLS WONDERFUL. 22:58 >> YUNEL SHEL GOOD TOO, BABY. >> THANK YOU. 23:01 >> YOU ARE WELCOME. >> [ INAUDIBLE ] IN THE 23:03 BACKGROUND. >> AND WE ARE GOING TO SCOOP IT. 23:07 >> OF TTHE LAST TIME I TRIED THE SCOOP IT BROKE IN PIECES I WAS 23:13 TOTALLY EMPLOYER AS THE. >> THOSE THAT SAW THAT SHOW YOU 23:17 BROKE. IT WAS A BLOOPER. 23:18 >> WE ARE NOT DOING A BLOOPER NOW. 23:24 >> AING GOING WATCH YOU. IT'S MEDAL I THINK THE OTHER ONE 23:28 WAS DIFFERENT. >> IT WAS A SETUP. 23:29 [ LAUGHTER ] >> NO. 23:37 >> OKAY, I AM DOING FOUR RIGHT NOW BECAUSE AT THE END OF THE 23:39 PROGRAM YOU'LL SEE THE FINISHED PRODUCT. 23:42 YOU ARE GOING TO MAKE SURE THAT YOU BROWN IT ON BOTH SIDES. 23:45 ON BOTH SIDES. OKAY. 23:47 AND FLATTEN IT DOWN. BECAUSE, REMEMBER, NOW, WE ARE 23:51 TRYING TO MAKE THIS MOCK FISH PATTIES. 23:55 UH-HUH. NOW, THE MINUTE THEY SMELL IT 23:57 THEY WILL BE LIKE THAT SMELLSES LIKE FISH. 24:00 UH-HUH. ON HA. 24:02 AND LIKE WE SAY ALL THE TIME. DON'T TELL EVEN ALL YOUR SECRETS 24:05 AT FIRST, DON'T TELL THEM EVERYTHING. 24:08 >> LET THEM EAT IT FIRST. SWALLOW IT. 24:12 THEN TELL. WHEN THEY SAY I WANT AT THAT 24:17 THAT RECIPE. >> DON'T STAND OVER THEM AS YOU 24:20 EAT. >> DON'T DO THAT. 24:21 >> THEY THINK SOMETHING IS UP. >> I WILL DO FOUR BECAUSE WE 24:24 HAVE OTHER THINGS TO DO. I WILL MOVE THE OIL AROUND SO 24:28 TAILLIGHT CAN GET A GOLDEN BROWN. 24:30 YOU'LL SEE THAT IN A HOT SECOND. SO THIS RECIPE, YOU CAN MAKE IT 24:34 SO THAT YOU CAN HAVE IT WITH YOUR POTATOES, I LIKE TO DO THE 24:37 FISH CAKES OR FISH PATTIETIES WITH A OFF END FRIED POTATOES. 24:41 YOU CAN ALSO DO IT WITH A SALAD. YOU CAN DO IT ON A SANDWICH. 24:45 BUT I AM TELLING YOU, IT IS GOOD BEING YOU CAN SMELL THAT FISH 24:49 SMELL GOING ON. AND YOU ARE GOING TO KNOW THAT 24:52 TEND OF THE PROGRAM YOU ARE GOING TO BE LIKE, YEAH, UH-HUH. 24:54 THIS IS REALLY GOOD I WILL MAKE THIS RIGHT AWAY. 24:57 I AM TELLING YOU THIS, RECIPE IS REALLY GOOD THESE FISH PATTIES, 25:02 LET'S LOOK AT THAT RECIPE. >> LET'S DO IT. 25:05 IT CALLS FOR ONE CUP OF EGG-FREIJE REG NATION, LIFE, AND 25:20 HONEY. EGG-FREE. 25:32 >> REGULAR GROCERY STORE. YES. 25:34 GRAPE SEED MAYO THEY CALL IT OR VEGENAISE. 25:39 NO EGGS NO MILL AND BEING MONTH CHOLESTEROL. 25:44 THIS IS NEW ON THE MARKET WHICH I SAY NEW IT'S NOW IN THE 25:47 SUPERMARKETS WHERE YOU CAN SEE THESE DIFFERENT ONES AS WELL. 25:54 JUST ADD THE LIME JUICE AND THE HONEY. 25:56 >> THE LIME JUICE GIVES THAT TARTNESS. 25:58 AND THE HONEY THE COMBINATION OF THOSE TWO. 26:02 YOU CAN USE THAT. >> OKAY. 26:04 >> KIND OF GIVES YOU THAT SWEET AND TART COMBINATION. 26:06 AND IT GOES SO WELL WHEN WE TALK ABOUT DOING THAT FISH PATTY. 26:10 ALL RIGHT. >> TICK ARE MIX IT UP. 26:12 WISK IT? >> WE JUST SPIN IT AROUND. 26:16 >> OKAY. >> I AM DOING THIS WHOLE RECIPE 26:21 BY MYSELF WHILE YOU ARE TALKING. >> SPIN IT AROUND, ONCE YOU SPIN 26:25 IT WE'LL PUT IT IN THAT BOWL RIGHT THERE. 26:28 WE'LL SEE THAT AT THE END OF THE PROGRAM AS WELL. 26:32 IT IS THE CAUSE SAUCE THAT GOES WITH THE FISH. 26:37 THIS IS EASY. >> SIMPLE, EASY, ALL RIGHT. 26:44 THAT'S IT. >> BOOM, THERE IT IS. 26:47 >> OUR NEXT RECIPE ALONG WITH THIS WE GOT THE FISH, THE TARTER 26:51 SAUCE AND NOW GOING TO THE GREENS COMING FROM OUR GARDEN AS 26:54 WELL. >> FROM OUR OWN GARDEN. 26:56 BACKYARD. >> LETS LACK IDENTITY RECIPE. 27:01 SOUTHERN COLLARD AND KALE GREENS, ONE HALF BUNCH OF 27:04 COLLARD GREENS, ONE HALF BENCH OF KALE GREENS, 27:08 THREE-TABLESPOONS OLIVE OIL, ONE MEDIAN ONION CHOP TWO GARLIC 27:14 LEAVES MINUTESSED, ONE SPEED TEASPOON LIKELY MID SMOKE, ONE 27:19 IDENTITY ZANON I DON'T KNOW POWDER. 27:24 ONE WICKEN STYLE SEASON, WATER AND. 27:32 FROM OUR GARDEN WE GREW THE KALE AND THE GREENS. 27:35 WE DID PURPLE BROCCOLI LEAFS, ALL OF THOSE. 27:44 >> TRAIT FROM THE GARDEN. >> PEOPLE SAID WHY DON'T YOU 27:46 HAVE BUG. WE WORK IN THERE IN THE MORNING 27:48 AND EVENING. CURTIS IS CAKE TAKING THE 27:52 CHICKEN-STYLE SEASONING HE WILL ADD TO THE WATER. 27:54 YOU CAN SEE SEEN THAT BEFORE. THAT WE HAVE ACTUALLY HAD ON OUR 28:00 PROGRAM. IT'S NOT REALLY HE CAN CHICK AT 28:01 THE POINT HAS THE FLAVORING THAT GOES TOGETHER LIKE BULLION CUBES 28:06 THAT WE USED TO BUY YOU WOULD BUY IT AND PUT IT IN NBA WATER 28:10 AND YOU WOULD MIX IT UP AND HAVE I BROTH WE MADE A BROTH OUT OF 28:13 THAT MUCH HE WILL GET THOSE ONIONS READY BUT IN THE MEAN 28:17 WHILE I WANT YOU KNOW THAT WE HAVE TO GET THE COLLARDS AND THE 28:21 KALE READY. SO ONE OF THE THINGS WE ARE 28:23 DOING IS I CUT THE STEMS AND STUFF OFF SO THAT'S THE ONLY 28:26 THING SHOWING. AND I WILL JUST DO HALF OF IT 28:28 RIGHT NOW. ON THIS SIDE. 28:30 WE'LL TAKE OUR KNIFE AND GO DOWN THE MIDDLE. 28:34 BECAUSE THE NAME OF THE GAME IS WE WANT TO MAKE SOME TO THE 28:36 POINT WHERE YOU ARE ABLE TO USE IT IN THE RECIPE ITSELF. 28:42 SO I AM CUTTING IT UP. AND AS WE SAID LIKE BITE SIZED 28:49 PIECES. ALL RIGHT. 28:57 ANOTHER THING -- WE WANT BITE SIZED PIECES. 29:00 >> BIG CHUNK. BIG CHUNK OR WHAT? 29:04 >> THAT'S GOT. I WILL PUT IT BACK THIS THE BOWL. 29:09 WHACK IN THE BOWL. ANOTHER WAY DO YOU THINK THAT AS 29:13 WELL IS TACKLE LEAVES IT SELF AND ROLL IT UP. 29:19 LIKE THAT. AND THEN YOU CAN ALSO CUT. 29:29 OKAY. AND WE CUT THROUGH THIS ONCE 29:32 AGAIN. BITE-SIZED PIECES. 29:34 HOW ARE YOU DOING HONEY? GOOD. 29:39 >> THAT LOOKS GOOD. BACK IN THE BOWL. 29:42 OKAY. >> KALE AND LET US MADE IT UP TO 29:46 3ABN. 5-HOUR TRIP. 29:50 >> I WAS LIKE HOUR WE GOING TO KEEP THE KALE AND THE COLLARD 29:57 FROM WITHERING AND LOOKING GOOD WHEN WE GET THERE. 29:59 >> IT LOOKS GOOD. >> WE PRAYED ABOUT IT. 30:03 YOU ALREADY KNOW. WE PUT THAT IN A PLASTIC BAG AND 30:06 TURNED AROUND AND PUT IT WITH A LITTLE BIT OF A PAPER TOWEL AND 30:09 WE WERE ABLE TO BRING IT ALL THE WAY IN AND IT DID REALLY GOOD, 30:13 OKAY? REAL GOOD. 30:15 >> YES. COULD CUCUMBERS TOO. 30:17 >> BROUGHT THOSE AS WELL. THAT DID WELL. 30:19 THE HERBS, THE PEPPERMINT THE OR ROGUE KNOW, THYME, ALL THOSE 30:29 CAME FROM THE GARDEN. >> MY WIFE MAKES A SALAD WE GO 30:34 IN THE BACKYARD GET OUR INGREDIENTS COME IN AND HAVE OUR 30:38 SALAD, FRESH SALAD. GREAT FROM THE BACKYARD. 30:41 >> FRESH. I WILL CUT THESE HERE. 30:46 LAST PART TOLD OF THE PROGRAM THEY'LL SEE THE FINISHED PRODUCT 30:48 AS WELL I WILL PUT THAT ON HERE, I'LL TELL WHAT YOU YOU CAN DO. 30:52 DO MORE OF THE KALE FOR ME. I AM GOING TO HAVE DO YOU THAT. 30:54 I WILL GET THE SKILLET GOING. ALL RIGHT. 30:58 >> THIS IS GOING IF THE SKILLET? >> YEAH. 31:01 LET ME HEAT IT UP FIRST. GO AHEAD AND DO THE KALE FOR ME. 31:05 ALL RIGHT. >> WE'LL GET THIS TURN TURNED IT ON. 31:14 ALL RIGHT. YOU TALK ABOUT SOME GOOD EATING 31:17 AGAIN, YEAH, THIS IS IT AS WELL. I AM GOING TO GO AHEAD AND 31:22 START. >> I DON'T KNOW HOW GOOD THAT 31:24 IS. >> THAT'S OKAY. 31:25 WE'LL PUT OUR OIL IN FIRST. OKAY. 31:30 AND THEN WE'LL GO AHEAD AND GET THE ONIONS GOING, GO AHEAD AND 31:33 PUT THEM IN. HOLD UP. 31:34 LET ME. MOVE IN AROUND FIRST. 31:40 ALL RIGHT. OKAY. 31:46 >> ALL RIGHT. AND WHEN WE PUT THE ONIONS IN WE 31:51 SAUTE FOR A HOT SECOND. WE WANT THEM ARE THE OWN I DON'T 31:54 KNOWS TRANSLUCENT AND WE TALKED BEFORE ABOUT USING THE GARLIC, 31:57 WHEN WE ARE DOING GARLIC, WE WANT TO MAKE SURE THE FIRE NOT 32:02 REAL HIGH, ONCE BURNS IT MESSES UP THE ENTIRE RECIPE WE DON'T 32:05 WANT TO GO THERE, WE WANT TO MAKE SURE THAT WE DON'T HAVE A 32:08 FIRE UP HIGH. LIQUID SMOKE AGAIN IS SOMETHING 32:12 TO GIVE A SMOKE FLAVOR AND YOU WOULD SEE THAT IN YOUR STORE 32:16 OVER HERE WHERE YOU SEE YOUR SOUTH SAUSE AND SO SOY SAUCES 32:22 THAT'S WHERE YOU SEE THE LIQUID SPOKE. 32:29 >> TALK ABOUT WHY YOU'RE NOT USING ONION SALT AND WE ARE 32:34 USING POWDER GARLIC SALT AND ONION SALT IS SALTED GARLIC AND 32:38 ATED SON I DON'T KNOW. I AM DONE. 32:45 IT RAISES BLOOD PLEASURE IT'S MORE LIKE SALTED ONION AND 32:50 SALTED GARLIC. >> WE WANT TO MAKE SURE THAT WE 32:53 ARE NOT DOING A LOT OF THE SALT IN THAT AS WELL. 32:56 I WILL GO AHEAD AND PUT THE GARLIC IN. 32:59 I AM ALSO -- >> MORE THAN THAT, THAT WAS IT. 33:01 >> THAT WAS FINE. >> THAT WAS IT. 33:03 >> OKAY. WE GOT A THAT. 33:05 WE ARE GETTING THINGS READY. I USED TO.COM ART GREENS A 33:09 DIFFERENT WAY. NOW WE ARE DOING THEM WHERE WE 33:13 ACTUALLY COAT THE ACTUAL COLLARD AND THE KALE WITH DOUGH THAT BY 33:16 ADDING THE OIL AS WELL. WE'LL GO AHEAD AND PUT ON, OH, 33:23 YEAH. THE CAIN AND THE COLLARDS ARE 33:27 GOING IN. >> THIS GOING IN. 33:29 >> YEAH. >> OKAY. 33:30 >> CALL AND COLLARD. YOU KNOW THE PICTURE THEY SAW IN 33:35 OUR GARDEN, WHICH YOU FIRST STARTED THIS SECOND HALF. 33:38 THAT'S RIGHT BEFORE WE PICK FROM OUR GARDEN. 33:41 IT WAS FULL. SO, WE PICKED IN PROBABLY ABOUT 33:48 ANOTHER TWO WEEKS READY TO EAT-AGAIN. MAYBE TWO WEEKS. 33:54 >> AMAZING. >> AMAZING THE. 33:56 >> THINGS IS EVEN THOUGH THE LEAFS THEMSELVES ARE BIG THE 33:59 THINGS THAT BLOWS YOUR MIND IS THEY THAT RANGE A LOT WHEN YOU 34:02 COOK THEM. ALL RIGHT? 34:03 SO LOOK AT THAT COLOR. HOW PRETTY AND GREEN THAT IS, 34:07 NICE AND GREEN IN COLOR. ALL RIGHT. 34:09 MOVING THAT OVER TO THE SIDE. BECAUSE NOW WE ARE PUT ON THIS 34:12 LAST PART BEFORE WE THEY'D. WE ARE GOING TO PUT OUR SALT ON. 34:17 ONION POWDER IN. OUR GARLIC POWDER ON TOP OF 34:25 THAT. I AM TURN THIS IS DOWN. 34:28 ALL RIGHT. >> Reporter: THE LAST LITTLE BIT 34:33 OUT OF THERE. >> EXCELLENT. 34:42 >> LIQUID SMOKE IS LAST. SEE HOW SMALL IT'S GOTTEN, 34:46 THAT'S ABOUT A HALF A BUNCH. ALL RIGHT. 34:50 >> AND NOW ALSO YOU CAN ALSO TAKE THE COLLAR ART AND THE CALL 34:56 AND ONCE YOU WASH THEM REAL GOOD YOU CAN PUT THEM IN A FEARED 34:59 BACFREEZERBAG. STIR IT UP AND MAKE SURE THE 35:04 SEASONING IS ALL MIXED IN THERE AND I WILL POUR THAT ON TOP. 35:11 >> IN THERE NOW? >> YEP. 35:17 >> OKAY. >> OKAY, THIS IS GIVING IT IT 35:20 THE FLAVOR IT NEEDS TO HAVE AS WELL. 35:23 OKAY. AND THE LAST PART OF IT, THE 35:25 LAST PART IT HAVE IS GOING TO BE OUR LIQUID SMOKE. 35:32 SO WE HAVE THAT IMPRESSION BECAUSE ONCE AGAIN, WE HAVE AT AT A 35:38 LOT OF PEOPLE MAKING THE TRANSITION IN TO VEGETARIANISM 35:42 OR PLANT-BASED EATING AND ONE OF THE THINGS THAT PEOPLE ALWAYS 35:45 SAY AND I THINK ONE OF THE THINGS THAT'S MADE OUR PROGRAM 35:48 VERY POPULAR IS THAT WE TRUE TIE AS MUCH AS POSSIBLE. 35:54 CHANGE OUT THINGS THAT PEOPLE ARE USED TO. 35:55 LIKE WE TOLD YOU BEFORE, INSTEAD OF REGULAR MILK WE DO SOY OR 36:00 ALMONDS OR RICE MILK. INSTEAD OF WHITE FLOUR WE USE 36:03 WHOLE WHEAT PASTRY FLOUR OR REGULAR PASTRY FLOUR. 36:06 SO MANY NEW FLOWERS ON THE MARKET, COCONUT FLOWERS A LOT OF 36:10 THEM OUT THERE. THE NAME OF THE GAME IS HOW CAN 36:13 I EXCHANGE BECAUSE EVEN THOUGH WE MIGHT SAY BEING A VEGAN IS 36:18 GOOD, SOMEBODY ELSE OUT THERE TRYING TO TRANSITION FROM PORK 36:21 AND FROM HAM AND FROM ALL THOSE KIND OF FOODS, TO SOMETHING MORE 36:28 PLIABLE EVEN THOUGH IT'S BETTER FOR FOR THEM MAY HAVE A HARD 36:31 TIME. THAT'S WHY WE TRY TO SAY, WHAT 36:32 ARE THE OPTIONS OPEN TO US, MOST. 36:34 TIME WHEN PEOPLE DO COLLARD GREENS AND TURN UP GREENS AND 36:38 KALE GREENS THEY USE HAM HAWKS, I KNOW SOME OF YOU NEVER ERRED 36:44 OF THAT BEFORE SOME SAY, YEAH, I I REMEMBER THOSE AND BEEF 36:49 PIECES, WE ARE NOT DOING THAT. THE LIQUID SMOKE IS WHERE IT 36:54 SEEMS LIKE IT'S IN THERE BUT THE NOT. 36:56 THE LAST THING WE ARE GOING DO IF YOU NEED TO. 36:59 [SPEAKING AT THE SAME TIME] >> IS COOKED DOWN. 37:04 >> THAT'S THE REASON FOR THAT? >> I JUST DIDN'T DO IT ALL THINK 37:07 ANYWAY, BUT YOU WILL DO LIKE A HALF OF ARE A BUNCH OF EACH. 37:12 AND LASTLY IF IT'S DRYING OUT YOU ADD A LITTLE BIT MORE WATER 37:17 BUT WE ARE GOOD. >> HOW LONG? 37:21 >> 45 MINUTES. USUAL THERE TAKES LONGER. 37:25 KALE AND COLLARDS, TAKE LONGER BUT BECAUSE YOU CUT THEM UP AND 37:30 DID IN THIS WAY IT DOESN'T TAKE AS MUCH TIME. 37:32 >> I WANT TO SAY SOMETHING ABOUT THE KALE, WE GROW KALE IN OUR 37:37 RACED-BED GARDEN AND UP SECOND DON'T LIKE KALE. 37:40 >> THAT IS AMAZING. >> THEY DON'T BOTHER THE KALE. 37:44 WHATEVER, BUT THE KALE, UP SECOND DO NOT LIKE KALE. 37:48 MINE, YOU KNOW. >> IT'S A GOOD THING. 37:50 >> WE ARE NOT COMPLAINING. NOT COMPLAINING AT ALL. 37:55 >> OKAY. WE HAVE DONE THE FISH, THE TART 37:56 ARE SAUCE, THE GREENS. AND NOW WE ARE GOING TO DO 38:00 ANOTHER ONE OF MY FAVORITE ONES AND I KNOW, I KNOW, I KNOW IT'S 38:05 ONE YOURS TOO. DO YOU REMEMBER RICE A REASON I. 38:10 >> THE SAN FRANCISCO TREAT. LET'S LOOK AT RECIPE. 38:45 >> OKAY, THIS IS ANOTHER ONE OF MY FAVORITES AND I SAID THAT TO 38:48 YOU BEFORE. AND THAT IS I AM GOING TO REPEAT 38:50 AGAIN, I USED TO LOVE RICE-A-RONI, AND OF COURSE 38:55 REGULAR RICE-A-RONI YOU CAN STILL SEE IT THE STORE IT HAD 38:59 WHITE RICE, WHITE NOODLES, AND THEY USED REGULAR SHORTENING AND 39:06 I LIKED IT I TRIED TO FIGURE OUT HOW CAN I MAKE RICE-A-RONI. 39:10 MY CHILDREN LOVED IT TOO. AND MAKE IT NUTRITIOUS, WE SAID 39:15 WHAT IF I USED BROWN LONG GRAIN RICE. 39:19 AND THE THEN I SAID, INSTEAD OF REGULAR NEED THE LET'S USE A 39:27 THIN WHOLE WHEAT THIN NOODLE. INSTEAD OF WHITE. 39:30 >> THAT'S THE SECOND MAJOR CHANGE. 39:32 >> AND THEN FOR THE MARGE RU MARGARINE ALMOND OR SOY. 39:39 >> THIRD MAIM OR CHANGE. >> FOR THE SEASONING, IT WAS 39:42 REAL HIGH. RICE REASON I WAS VERY HIGH IN 39:45 SODIUM. SO THEN WE SAID, WAIT A MINUTE, 39:47 WE GOTTA HAVE THAT. WE HAD THE CHICKEN STYLE 39:54 SEASONING WHICH IS NOT CHICK HE EN AT ALL. 39:57 >> FOURTH CHANGE. THIS IS SOMETHING I HAD TO COME 40:05 UP WITH. YOU KNOW IN THIS RICE-A-RONI YOU 40:07 HAVE TO HAVE SOME CAYENNE PEPPER. 40:10 >> GOT HAVE SOME CAYENNE. >> I LITTLE KICK TO IT. 40:13 >> YEAH, YEAH, YEAH. SO GOING TO GET STARTED ON THIS 40:16 ONE HERE BECAUSE THE FIRST THING DO YOU ON THIS RECIPE I IS THAT 40:20 YOU ACTUALLY ARE GOING TO PUT IN A COMBINATION OF THINGS THAT GO 40:23 IN TO THAT LIQUID. LET GOT IT STARTED I WANT THE 40:27 MARGE RUN IN AND GET IT MELTED. WOE PUT THE MARGARINE IN. 40:39 >> THREE OR FOUR MAJOR CHANGES IN THIS RICE-A-RONI. 40:45 >> THESE ARE CHANGES THAT I WILL SAY RIGHT NOW THAT ARE NOT -- I 40:50 GOT THAT RICE-A-RONI BACK AGAIN, WE GOT IT. 40:53 ALL RIGHT. SO WE ARE PUTTING IN -- WE ARE 40:56 PUTTING IN THE RICE, THIS IS THE BROWN RICE. 41:00 >> OKAY. >> LONG GRAIN BROWN RICE AND THE 41:03 NOODLES, REMEMBER, NOW, THEY ARE A WHOLE LOT NEED. 41:10 THIN WHOLE WHEAT PASTA NOODLE. >> I HAVE SEEN THOSE BEFORE. 41:13 >> ALL DO I IS BREAK THEM UP. >> YOU BREAK THEM UP, HA? 41:16 >> TO GO IN THIS RECIPE. >> OH, I SEE. 41:21 >> OKAY. AND WE HAVE THIS ONE ALREADY 41:23 READY TO GO. GOT A COUPLE MORE IN THERE. 41:27 WE JUST SPRINKLE THAT IN. WHAT WE WANT TO DO IS WE WANT 41:31 THAT TO GET A LITTLE BIT CARAMELIZED. 41:34 IT WILL GET GROUND BEFORE YOU GIVEN TO ADD THE LICK WHIM. 41:37 AND WHAT CURTIS IS GOING TO DO IS HE WILL TAKE AND MIX TOGETHER 41:42 ALL GIVE I A FORK, WE WILL MICK TOGETHER THE CHICKEN STYLE 41:46 SEASONING AND THE FOUR CUBS THE WATER. 41:49 JUST PUT IT IN. AND THEN WE'LL GIVEN TO ADD IN 41:53 DO, STOP STIR SO HARD. >> WE'LL PUT IN THE OTHER STUFF. 41:56 WE'LL PUT IN ONCE AGAIN -- THIS. >> YES, THAT GOES IN. 42:03 THE TEAR GONE IS GOING IN. START SLOWLY. 42:07 AND THEN GO AHEAD AND PUT IN THE BASAL. 42:09 IT AND THEN WE ARE GOING TO GO AHEAD AND PUT IN THE OREGANO. 42:14 OKAY. AND THEN PUT PUT IN THE GARLIC 42:20 POWDER. NOT GARLIC SALT BUT POWDER. 42:23 >> AND PUT IN THAT CAYENNE. IF I RECALL UNDERSTAND BUT THE 42:28 REAL RICE-A-RONI HAD A KICK TO IT. 42:32 THAT'S GOING TO BE THE SEASONING THAT GOES IN TO THIS RICE AND 42:36 YOU CAN SEE WHEN IT STARTS TURNING MAKE SURE THAT IT DOES 42:40 NOT BROWN, GET BLACK ON YOU, SO LOOK AT IT AND GET THAT. 42:44 YOU CAN SEE THAT CARMEL COLOR ON TOP OF RICE ITSELF. 42:50 THIS IS SUCH AN EASY RECIPE TO DO. 42:52 IT TAKES 45 MINUTES TO COOK ON THE STOVE. 42:56 AND THAT'S ABOUT THE SAME AM OF TIME IT TAKES IF YOU ARE TRYING 42:58 TO DO BROWN RICE ANYWAY. 45 TO 50 MINUTES AS WELL. 43:02 >> THIS IS A QUICK BROWN RICE -- NO, NO, THIS IS THE REGULAR 43:06 BROWN RICE. WRONG LOCKE PWRO*EUPB GRAIN 43:12 BROWN HIGHS DON'T USE THE QUICK YOU HAVE TOO MUCH WATER FOR 43:18 THAT. BECAUSE YOU HAVE THE NOODLES AND 43:24 THE BROWN RICE YOU'LL SEE THAT AT THE END OF THE PROGRAM AS 43:27 WELL. WE'LL SLOWLY GO AHEAD AND ADD IN 43:30 THE SEASONING. >> HERE WE GO. 43:35 >> NO. TAKE IT. 43:39 DOWN, DOWN. >> AND IT WILL STOP MAKING NOISE 43:51 AFTER A WHILE. AND I CAN SEE NOW IT'S GETTING 43:53 SOME SEASONING ISES BACK IN THERE I WANT TO MAKE SURE WE 43:57 HAVE ALL OF THOSE. THIS IS A FANTASTIC DISH. 44:00 IT GOES REAL WILL WITH THE FISH AND ALSO WITH THE TARTER SAUCE 44:06 AND WITH THE GREENS. >> AFTER A WHILE ALL THE WICK 44:21 LONGORIA I CLIQUID.HOW LONG IN. >> 40 MIFF MINUTES. 44:31 >> ALL RIGHT. NOW, I KNOW SOMEBODY SAID, THEY 44:34 ALWAYS DO THE PROGRAM. >> ALWAYS. 44:36 >> IS THERE ANY DESSERT. >> SOMETHING SWEET. 44:40 >> BECAUSE IT'S PROGRAM ABOUT CANCER FOOT OWING GOOD. 44:44 NOW, ANOTHER PART OF THE CONTROLLING CANCER, PREVENTING 44:48 CANCER IS THE BARRY KINGDOM. >> OH, YES. 44:53 ANTI-OXIDANT. >> HOUR WE GETTING THOSE IN THE 44:55 MEAL, BABY. >> WE WERE NOT ABLE TO DO 44:58 BLACKBERRIES YET WE'LL TRY THOSE OUT WE HAVE NOT DONE BLUEBERRIES 45:04 BUT WE STARTED STRAWBERRIES AS WELL. 45:07 SO BECAUSE OUR GARDEN IS ALL SET UP FOR CANCER PREVENTION. 45:11 >> THAT'S RIGHT WE'LL USE THAT AS WELL. 45:12 LET'S LOOK AT THE DESSERT FOR THIS FINAL PART OF THESE PRESS 45:18 RECIPE. >> LET'S DO IT. 45:19 IT'S MINUTESY FRESH FRUIT SALAD, CALLS FOR ONE TABLE: 45:40 >> ALL RIGHT. WHICH WE TALK ABOUT GARDENING, 45:43 WINTER THINGS -- [SPEAKING AT THE SAME TIME] 45:45 >> I COULDN'T REALLY GROW THE BLUEBERRIES AND THE BLACKBERRIES 45:49 THEY ARE COMING. I DID GROW, WE DID GROW TWO 45:52 BURIES. >> YES. 45:54 AND WHEN WE DID THEM WE HAD AN ISSUE BECAUSE BIRDS SEE IN COLOR 45:58 SO THE STRAW PRAIRIE THE FIRST ONE THAT CAME YOU BOT IT. 46:04 THERE WERE FOUR MORE IN THERE. >> WE POST THAT'S ON THE 46:08 Facebook PAGE. >> I SHARED THE EXTRA PRAIRIE 46:10 EVERYBODY SAID SHE GOT STRAWBERRIES. 46:14 >> NICE, KLUM PLUMP JUICY. >> YIP THE BIRDS WERE PLOTTING. 46:23 I WENT TO BED THINKING THAT I WAS GOING GET THEM. 46:27 WHEN I WENT OUTSIDE, YOU KNOW WHAT HAPPENED, RIGHT? 46:30 THEY GOT THOSE STRAWBERRIES THEY DID. 46:34 AND YOU GOT A SPEAR CHRIS ATTITUDE. 46:38 >> AND I SAID THIS MEANS WAR. SO -- 46:42 >> BANDANNA AROUND YOUR HEAD. MA SHED ANY YOUR HAND. 46:45 >> NOT A MACHETE. >> THAT WENT OVR THE TOP. 46:50 >> WE GET A SCREEN. >> OKAY AND. 46:53 >> AND PUT THE SCREEN AROUND THE GARDEN POTS. 46:57 SO THAT -- >> OF THE STRAWBERRIES. 47:00 >> THE POT WAS COMPLETELY COUGHED AND FIXED THE TOP SO NO 47:02 BIRDS COULD GET IN THERE AND I WANT YOU TO KNOW THAT THEY DID 47:05 VERY WELL AFTER THAT. THE BIRD WERE NOT TOO HAPPEN BY 47:08 IT, BUT AFTER ALL WE WERE THE ONES WORKING THE GARDEN NOT THE 47:11 PERIOD. OKAY. 47:12 SO THE STRAWBERRIES WERE A PART THAT HAVE AS WELL. 47:14 >> TALK ABOUT THE COMPANION GARDEN ONE MORE TIME. 47:17 THEY SAW THE VIDEO UP FRONT. CERTAINLY PLANTS ARE SITUATED 47:20 WITHIN THE GARDEN FOR A REASON. BECAUSE THIS IS VERY IMPORTANT. 47:25 FOLKS. THE COMPANION GARDEN WHY YOU 47:27 HAVE CERTAINLY THINGS THERE. >> THERE IS A TERM CALLED 47:31 COMPANION GARDENING I GET MY INFORMATION FROM BOOKS AND 47:34 YOUTUBE. COMPANION GARDENING IS WHEN YOU 47:38 TAKE HER BALTAKTAKE HERBS, TEAR GONE, PEPPERMINT, SPEAR MINT,, MAY 47:48 HAVE A STRONG SMELL, A STRONG ODOR, SO MUCH SO THAT THEY MASK-THE ACTUAL FRAYING NANCE OF THE 47:56 CUCUMBERS AND TOMATOES AN PEPPERS AND YOU PUT THOSE IN THE 47:59 GARDEN ALONG WITH THE ACTUAL VEGETABLES THEMSELVES AND 48:05 THEREFORE WHEN THE SMELL COMES THAT THE CUCUMBER IS READY OR 48:09 THE STRAWBERRIES OR TOMATOES THE SCENT IS SO STRONG THEY CANNOT 48:14 SMELL IT. IF THEY SMELL THE CUCUMBERS OR 48:18 TOMATOES THEY EAT THEM. YOU WILL FIND HOLES IN OWL ALL 48:21 OF YOUR STUFF. THAT'S PAN BAN BAN UPON ANOTHER ONE IS 48:29 THE MARIGOLDS. TEAR GONE, THE HERBS AND REBEL 48:32 TABLES IN THE GARDEN AND SO OF COURSE, ONE OF THE THINGS THAT 48:35 WE HAVE FOR THIS PARTICULAR ONE IS OUR PEPPER MINT. 48:37 WHICH I LOVE THE MEL. >> AND A TER HE WANT AS WELL. 48:44 >> WE HAVE THIS AROUND OUR COULD CUCUMBERS AND TOMATOES. 48:50 >> ON YOU CUCUMBERS WERE OVER 11-INCH LONG. >> JAI GAP TICK. 48:54 YOU HAVE TO WATCH THEM ONCE AGAIN A FRIEND OF MIND GOT 48:56 FINIFINISHS GETTING AHOLD OF ME SAYING MY GREENS ARE LOOKING 49:01 GOOD I WONDER WHETHER I SHOULD PICK THEM. 49:05 KNOW, YOU KNOW, WHEN YOU ARE DOING THE GARDENING, AS SOON AS 49:08 THINGS START RIPENING YOU NEED TO GET THEM. 49:09 IF YOU LET THEM STAY THEY GET TOO OLD AND EVEN THAT CUCUMBER 49:13 IF IT GETS BIG IT BILL SEED OUT AND NOT HAVE A GOOD PLAYER. 49:17 TFLAVOR.THIS IS THE MAPLE SEAR UP AND ON IT'S OIL YOU PET THEM TOGETHER 49:23 FOR ME. AND I WILL GO AHEAD AND TAKE THE 49:26 PEPPER MINT LEAFS. AND WE ARE GOING TO GET THAT. 49:29 THEY ARE GOING INSIDE. THIS IS A VERY QUICK, EASY ONCE 49:33 AGAIN IT'S GOING TO ROLL IT UP A BIT. 49:36 PUT THIS IN THAT SALAD. YEAH. 49:40 >> HOW MUCH DOES IT COST TO HAVE A COMPANION GARDEN -- NOT A DAN 49:43 JANUARY GARDEN BUT A RAISED-BED GARDEN. 49:48 APPROXIMATELY 120 BUCKS, FOLKS, THAT'S THE SOIL, THE PERIOD 49:52 LATER THE MULCH EVEN THE CONSTRUCTION THE BLOCKS. 49:55 THE TWO GUY FOURS AND TWO-BY-SIX AND SO IT DOESN'T COSTA THE LOVE 49:59 IT'S A GOOD INVESTMENT. AND IT PAYS DIVIDENDS AND IN A 50:05 NUMBER OF WEEKS WE'LL START EATING FROM OUR GUARD PERSON. 50:08 >> AND WE TALKED ABOUT ABOUT COVID-19, THAT IT'S A GOOD TIME 50:11 TO ACTUALLY GET A GARDEN GOING. I NOTICE EXAMINED I PICK 50:18 APPROXIMATED UP THE VEGGIES THERE WERE PEOPLE OUT THERE. 50:22 I THINK PLACE LIKE THAT GOT OTHER LOST BUSINESS PEOPLE ARE 50:25 DOING THAT NOW. THITHIS IS AOEUF EASY, BLACK BARES, YOU 50:40 CAN PUT IN THE GRAPES. >> ALL RIGHT. 50:42 >> AND PEACHES. >> ANDY OBJECTION CAN'T FOODS 50:46 FOR CANCER AND IMMUNE SYSTEM FOR COVID-19. 50:58 AND THE PERSO PEPPER MINT. >> ARE WE SIZZLING THIS. 51:04 >> DID YOU STIR IT UP GOOD? >> YES, DEAR. 51:07 >> THE ALL RIGHT LITTLE THIS SITS IN THE REVICTIM FROM TIME 51:14 TO TIME STRAIGHT FORE THREE OR FOUR HOURS AND IT WILL HAVE A 51:17 FANTASTIC MINUTESY FLAVOR. YOU THINK ABOUT JUST THE FREUD 51:21 BY IT HE FEEL IS BY ADDING THIS TYPE OF SAUCE, IS IT NOT PRETTY 51:25 OR WHAT. >> IT IS. 51:27 >> IT IS REALLY GOOD AND WHEN YOU CHILL IT, IT IS DELICIOUS. 51:31 OKAY. AND SO WE FINN FINISHED UP OUR 51:39 RECIPE. >> A LOT PEOPLE OUT THERE IT, 51:41 LIKE I SAID BEFORE, HAVE BEEN DIAGNOSED WITH CANCER, AND A LOT 51:45 OF PEOPLE HAVE CALLED US AND IT'S BEEN INFLUX OF CALLS WITHIN 51:48 THE LAST TWO MONTHS. >> YES. 51:50 >> FACE ONE, TWO, PARTICULARLY STAGE THREE AND FOUR, JUST HEARD 51:53 ABOUT A FEW STAGES WITHIN THE LAST COUPLE OF DAYS. 51:57 AND SO IF YOU ARE GOING THROUGH THAT, I BELIEVE THE DVD, 2DVD 52:03 SET WOULD BE A VERY VALUABLE BLESSING FOR YOU, IT TALKS ABOUT 52:07 THE FOODS, HOW TO SLOW THE CANCER RATE. 52:14 HERBAL MEDICINE THE BOOK TALKS ABOUT THE FOOD WE DO AND ABOUT 52:20 JUICING, WE MENTIONED ABOUT THAT. 52:21 THAT'S ALL IN THE DVD. AND ALSO ABOUT FOODS, A LOT OF 52:25 PEOPLE WHEN MAY HAVE CANCER ONE ARE THE THINGS THEY DO IS START 52:29 GOING ALL RAW. THERE IS A SECTION IN THE BOOK 52:32 ABOUT THAT THAT MAY NOT BE THE BEST MET YOU HAD AS FAR AS GO 52:36 ALL RAW. SO THAT'S A SECTION IN THERE AS 52:41 WELL AND ALSO THOSE CELLS MULTI FLYING, DIVIDING METASTASIZING 52:48 AND STOPPING THAT. THAT'S IN THE BOOK WITH THE DVD. 52:50 AND WITH THE HAND OUT FROM THE CONFERENCE. 52:53 >> RIGHT. >> YOU GET THE DID. 52:54 VD. IT'S LIKE THE CONFERENCE IS WRIT 52:56 THERE IN YOUR HOME. >> WE HAD THAT PROGRAM IN 53:05 HUNTSVILLE IT PACKED THE HOUSE. >> OVER 140. 53:09 >> CURTIS DID THE LECTURE AND GRAPHICS I DID MAY STORY ABOUT 53:12 THE CANCER I AM A 14-YEAR CANCER SURVIVERS. 53:15 >> I THINK IRRELEVANT GOING MAKE IT AND PULL THROUGH. 53:18 >> NO CHEMO, MONTH READ AREAS NO OR MOAN ALL FROM THE WORD OF GOD 53:23 AND TAKING CARE OF MYSELF I AM STILL HERE WE ARE THANK TO FEEL 53:26 THAT AS WELL AND OUR PASTOR. >> HE WAS PART THAT EVER. 53:30 >> HE WAS THE SPIRITUAL PART AT THE END WE HAD AN ANOINTING 53:33 SERVICES AND A LOT OF PEOPLE GOT UP OUT OF THEIR CHAIRS TO GET A 53:37 POINTED IT WAS OUT OF SIT SIGHT. >> IF YOU ARE INTERESTING ED IN 53:47 DVD WE ARE LOOKING TO WEAR FORWARD TO REACHING YOUR CALL. 53:51 AND HERE THE INFORMATION THAT YOU NEED. 53:53 HERE IS HOW YOU CAN CONTACT US AND OUR TELEPHONE NUMBER THERE 53:56 IT IS, (256)859-1982. THAT'S (256)859-1982. 54:06 WITH THAT NUMBER, WE WILL HAVE THE DVD AND THE CANCER BOOKLET 54:14 FOR TONIGHT'S OFFER AND ALSO WE HAVE TWO COOKBOOKS THAT YOU CAN 54:19 PURCHASE AS WELL. VEGETARIAN COOKING MADE EASY, 54:26 AND GLOBAL INDIVIDUAL VEGETARIAN COOKING MADE EASY AS WELL. 54:28 LOOKING FORWARD TO YOUR CALL (256)899-1982. 54:37 >> ALL RIGHT. >> TEAM EAKINS. 54:41 >> WOULD HE HAVE THIS MEAL TOGETHER. 54:42 CANCER FIGHTERS. SO AMAZING IS THAT TALKING ABOUT 54:47 CANCER. TALKING ABOUT COVID-19, HEALTHY 54:51 EATING, PLANT-BASED EATING AND DOING YOUR OWN GARDEN I MADE A 54:55 COMMENT ON COMMENT TO DONNIE ANDY I DO YVONNE, WE LOOK AT THE AREA 54:59 OF THE I COMMUNITIES ACCEPTS AND HOW IMPORTANT IT IS TO KEEP THAT 55:03 SYSTEM STRONG AND STRENGTHENED, IS THAT WE HAVE TO PUT IN TO IT 55:06 PLANT-BASED FOODS. 70%. 55:08 I SAID 70%. OF THE IMMUNE SYSTEM IS HOUSE ED 55:14 IN THE GASTRO INTESTINAL TRACK IT DOES MATTER WHAT YOU PUT IN 55:19 YOUR SYSTEM. WE TAEUGD ABOUT CANCER AND 55:26 COVID-19. AND THE FEEDS THAT MATCH-UP. 55:34 >> WITH COVID-19 ONE OF THE HALLMARKS IS INFLAMMATION. 55:39 PULMONARY FIBROSIS INFLAMMATION IN THE LUNGS THIS MEAL HERE IS 55:46 ANTIINFLAMMATORY. ALSO WITH THE CANCER, 55:48 INFLAMMATION, ANTIINFLAMMATORY, THIS GOES WHAT NEED. 55:52 WE'LL BE DEALING WITH CANCER FOR A WHILE LITTLE RICHARD NIXON 55:55 CLAIMED WAR ON CANCER BACK IN 1971, STILL HAVEN'T WON THE WAR, 55:59 FOLKS, STILL SECOND LEADING KILLER IN THE UNITED STATES AND 56:01 OF COURSE COVID COVID-19 WILL BE WITH US AS WELL. 56:06 THIS IS FOOD WE NEED. >> WE DID OUR FISH PATTY. 56:11 >> OH, YES. >> ALONG ABOUT THE FISH PATTIES 56:13 WE ALSO DID OUR TARTER SAUCE, ALONG WITH THE TARTER SAUCE WE 56:19 DID OUR SOUTHERN CAL ART GREENS. >> LOOKING GOOD, BABY, LOOKING 56:25 GOOD. >> AND THE RICE-A-RONI AND THE 56:28 BARRY KINGDOM. [SPEAKING AT THE SAME TIME] 56:32 >> PEPPER MINT ON TOP OF IT. THIS IS A FANTASTIC MEAL. 56:36 >> YES. LOOK FORWARD TO THE CALL GIVE US 56:38 A CALL WE'LL BE HOME FOR A WHILE. 56:41 WE CANCELED OWL OF OUR BOOKINGS FOR THIS YEAR LOOKING FORWARD TO 56:43 GETTING YOUR CALL. HOW ABOUT SOME SAMPLING. 56:48 >> I KNEW YOU WOULD ANSWER THAT QUESTION. 56:50 WE ARE NOT GOING TO MAKE IT. JESUS SAID THEY MIGHT HAVE LIFE 56:57 AND HAVE IT MORE A BOX DANTLY. ♪ MUSIC PLAYING ♪ 57:15 ♪ MUSIC PLAYING ♪ |
Revised 2020-07-20