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Series Code: TDYL
Program Code: TDYL230017B
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00:04 [MUSIC] 00:09 [MUSIC] 00:11 >> O well, welcome back and 3ABN live and we have to have a 00:17 quick change because we will miss it. Bore nice shirts with 00:21 the logo in the long sleeve and covering the kitchen. So we 00:24 have a fast changing and so on. And my wife change first. 00:28 And then I met your colors. So we're both at the same 00:30 college. 00:32 All those on the all and how much money 00:35 the program with on John McCain in the first don't know. 00:39 I have a whole lot of questions on our cholesterol. Could we 00:43 have won 30 minutes blocked off. You know, those kind of 00:45 shows really demands like a two-hour to second hour's 00:49 question. Asked about we have the cooking demonstration for 00:53 the second hour. So the men we first came on 3ABN. 00:56 >> Back in the day. We have that to our live and they said 01:01 that them cook, let them talk for one hour only and then let 01:05 them go in that kitchen. Yes. How does that? We put all 01:09 the cooking with a lot of lot of people into law today. 01:12 >> Yeah, that's true. Yes, too. So I know I have a lot of 01:14 question, but we'll put our own contact information at the end 01:18 of this program that you can contact us 01:22 a telephone number, a shell number myself, you my address 01:25 as well. So in a way before we do that, I just want to make 01:28 one thing before we start going to the cooking demonstration, 01:31 hunting, one of tests that we can use many tools we can use a 01:35 far as our could have asked for health. One is look at all your 01:40 triglyceride on your left report. Triglycerides trying 3, 01:45 5, 3, fatty acids in Apple tried to track this. Right. 01:49 That's to be under one 50 right under one to 50. That's the 01:53 amount of fat in the blood. Right? Mize is 92 years is 80 01:58 84. So we want to be on the one 50. Also, you can, however, 02:01 are crowded all Doppler where from jail there and act test. 02:06 Your crowd are. We've got 2 arteries in both size. Every 02:09 time. The heartbeat beast by 20% above goes to the brain's 02:12 own. If the COD Army is build up with plaque, chances are the 02:17 hot R Rees also build it with practice. Well, that can be a 02:21 simple test. Then the 3rd test you can do. It's more 02:24 conclusive if the coronary artery, calcium coronary artery 02:29 calcium but an ice pack to score and a scan of the heart 02:34 muscle other corner. Ari's themselves on my corner artery, 02:38 calcium CAC, we give you a number and that number can be a 02:42 low number to be all good. Hard number would be more of a 02:46 plaque buildup was well liked. 02:48 >> On that now in order to be able to enroll at you could 02:51 have to go back and watch it. This program again, just hit 02:54 the tape, the tape and we whine. And it's amazing. 02:57 It's really good because it's just like you're talking about 02:59 that sometime we going to have our test on our blood test on. 03:04 They're not always not less on have blood test. We call a full 03:06 panel. So sometimes you have to request that particular 03:11 testing. Yes, yes, absolutely. Yes. So talk this watch is 03:15 going to be on their 2. Typically with full ocbc. 03:19 This will be their complete blood count will be okay. 03:21 We'll be there. So wow. Yes. Now, you know, a lot of times 03:26 people are always talking about Breakfast Foods Co you've got 03:28 calls about people saying I don't know what the new for 03:30 breakfast this show is actually about breakfast food. Haha 03:36 fastened. So with that in mind, we have some real good 03:39 breakfast foods you're going to be doing, OK? And our very 03:42 first one. Our very first one is actually we're going makes a 03:45 waffle room. Yeah. These are grain waffles. Let's look at 03:50 the ref. Something that still honey. 03:52 It calls for 4 cups of rolled oats 03:56 4 cups of water. One half cup of soy milk, one 4th cup of 04:02 honey, 04:03 one teaspoon of sea, salt. One tablespoon of Vanilla 04:07 Axe track, one half cup of walnuts. Chopped optional. 04:11 One half cup of ce sesame seeds and vegetable cooking spray. 04:17 This is a good recipe because, you know, normal when he 04:21 talking about 04:23 waffles, yes, it's usually white flour and white sugar. 04:27 Refi. I'm all the stuff that, you know, but the law will be 04:30 good. But these waffles on good, too. So we want to work 04:34 all good, die off. So we want to open up here first because 04:39 we're going to make our waffles from scratch. Okay. Haha on. 04:42 What are you go? 4 copies of old fashioned Oats Oak hill 04:47 fast and going, yeah, OK? 04:51 And then we're going to put in the war. We have. We have 4 04:54 cups of the vote and then we have 4 cups of water for now. 04:58 Is that cold? The temperature of that just regular water, 05:01 this regularly come to room temperature or cold? No, 05:05 I don't want to give the hosts a chill like, you know, OK, 05:10 and then we're going to do a half a cup of soy milk. 05:13 >> And if you don't want to sign up, you could minute if 05:15 you don't on out, you can do. I smell if you don't do right 05:18 now on milk, oat milk is out of the market is we can make these 05:24 waffles, J so that the you know, I'm saying, you know, 05:28 sometimes people act out on to that. But I don't like it but 05:30 not the honey go in and got behind me. Okay. I think going 05:34 into may be used for me just a few days ago. I like this 05:37 because it makes a lot of losses to OK, I'll talk about 05:40 that hot second 2. And then we're going to put in the the 05:43 no action, OK, 05:46 and we're going to put in the salt. Now the waffle on is our 05:49 with the heat already. Really. They do put on top on now. 05:53 Let me do this first. Okay. And I'm going to put in the 05:56 wants. All right. 05:58 All right. 06:00 [MUSIC] 06:05 [MUSIC] 06:10 [MUSIC] 06:12 Now and in the 06:14 okay now what if in the walnuts you could what was in the pecan 06:19 son? Whatever you want. This is where the fat is going to 06:21 comment on recipe itself is to help the fact that we need to 06:26 come apart. Okay. On 06:29 [MUSIC] 06:34 [MUSIC] 06:39 now. When you first make this up, 06:42 when you first make it up, 06:44 it's going to be real liquidity. 06:48 But guess what? Because it has. It's it's it's going to get 06:51 real thick, just like regular waffle or pancake batter. 06:55 Alright, going poured in here. 06:58 See how it is right now. 07:06 >> All righty. 07:08 And normally what I do, I let him sit on that this it 07:12 for a while because that's going to get real thick and 07:16 north PETA put into the waffle, aren't it has to be thick like 07:19 a waffle batter for OK? What's going to thicken up and talk 07:22 about that for for how long? We talked for heart sick. 07:26 Okay. Because once again, I guess in the seats, oh, they 07:31 got to do. Number one is if you notice in this recipe, I've not 07:34 used oil and that's because Dhaka use that they're so 07:38 where's the oil going to be coming from the help to make 07:40 this waffle very, very tender is going to be the walnuts. 07:45 Or you can do pecans or and I'm also using sesame seeds because 07:49 sesame seeds were now talking about giving good nutrition to 07:52 the waffles himself, nano that they thought if I make these 07:56 waffles up, cannot put that reckless or from the top of 07:58 that. The answer is absolutely not. Yeah. And healthy waffles, 08:03 you know, healthy top. You don't want no topping. That's 08:06 what I'm talking about. Some say it's all in pure maple 08:09 syrup bore. No, no, no. You put family will be making a sauce 08:12 to go. I saw fit to go with that is yeah, OK, it's not a 08:16 problem. Okay. So this is getting thicker. Say, OK, 08:19 it's getting thicker. 08:20 >> So this need to sit for what may be a minute one minute. 08:24 Okay. Yeah, it will be doing that. I'm not do want to 08:27 mention if we're waiting to hear that. You know, we did the 08:31 and we mentioned, you know, before Redondo first hour to 08:34 helping our confidence we've travelled throughout the South. 08:37 What the Army you Montgomery, who's Peel Nashville, Atlanta, 08:43 to help your confidence. 08:45 It was professionally videotape in Huntsville, Alabama, at the 08:48 male yacht. And we do have a copy of that. Also this right 08:53 here at the 08:55 Huntsville Marriott, downtown Mansfield. And so this to 09:00 Healthy Heart conference DVD. This is to DVD and we talked 09:04 about that. 09:06 There you go. We talk about in the first hour is do we talk 09:11 about cholesterol is on here, 09:13 how to lower high blood pressure without medication. 09:18 Also to Bieber's heart disease, a trio from Triple-A should 09:24 publish an a field as well and a woman in her. So again, 09:29 this is a special offer on our website. Go to Web site is all 09:33 48 95. But today for those who call in the first 20 people to 09:37 call in the end, though, just some. 09:40 >> We've been on 3ABN for 26 years. 09:43 >> So it's a special offer. Just 09:47 26 bucks. That's it special for through those watching this 09:51 program now air supply last. So again, it just wants his 09:56 program. At the end, we give York on taking from the 09:58 information that you need to order this and give you my dear 10:02 Ecclestone number for that. But again, I'm talking about 10:04 cholesterol, blood pressure, a fan and also woman her heart. 10:08 >> I know you're thinking about the fact and not like that. 10:10 The state you making that that conference was really very 10:13 important as lot of people came, that a lot of information 10:16 about was gone. We always say that when it comes to 10:19 information sometime, you just get it from another source. 10:22 Some time you get from watching the news some time for 10:25 magazine. But the bottom line is that you also sometime need 10:29 to do the research yourself and find out what's going on. 10:32 You know, something else that was going on also. So the so we 10:36 kind of talk that this is one of the reason why case. I asked 10:39 that question. 10:40 >> Why not the when you don't oats this fashion? Still we're 10:45 actually using. And as it sits in that water, it gets thicker. 10:49 Alright, so let's just see what's going on. You see old 10:52 takes a look because it's getting what it was for a guy. 10:55 And so I am going to now start to open a lot of money to get 11:00 together that this was a walk on is ready to go. As you can 11:03 see, let's pray that walk on the transfer to a gift. You can 11:06 see a little bit. Yeah, OK, go money. It can move over here. 11:09 Yes, I do. Hope to muscle 11:12 long for 11:16 this is a brand new wife. Laura is a correct? Yes, 11:20 every now and then I go and find myself an item. Yes, 11:23 you need to have 11:24 the items you need it could, John, you do exactly. You got 11:27 it. OK, don't be. 11:30 You can make these while hooked with Sesame Street or you don't 11:34 have to use of the C I like to put them on air as well. 11:36 So we're going to put on a sesame seeds now. What's the 11:39 purpose of doing it? And you know, and also decorations on. 11:43 Okay. Yeah. And also very nutritious. Okay. You can see 11:48 the yeah. Yeah, OK, OK? And now you see what I do. Want to the 11:53 waffles a little bit closer, OK? 11:58 It's still going to be a little bit softer. Yeah, but that's 12:01 okay. Sitting in the center. 12:05 >> Now, really because I know it on television, but that 12:08 could have set for may be a little bit longer to be on 12:11 their recipe when I was. So we just kind of hasten the 12:13 recipe we want for a stake of time with a cup tie for second 12:17 time, OK 12:19 center in the center for sending us. And now I'm like 12:22 that is to that 12:25 K 12:29 excellent. Those sections that are kind of like don't worry 12:32 about it. Just fills in. Okay. Now, you know, this is 12:36 new. I had to walk on his own did to falls and then I see it. 12:41 It's tough when you've got company coming. Oh, yeah, 12:43 holiday going to have to wait for to get the waffles. So then 12:45 we say when we make up, 12:47 get a larger walk on, I just filled the spaces in the spaces 12:52 in but do not overfill. 12:54 Oh, come on the set. OK? Do so. Now we're going to go 12:58 hang yeah. That last one to call you do it is you want to 13:04 really go the next day. 13:05 >> Something is interesting about this particular recipes. 13:08 So you don't think you're going close to close. The Dow closed 13:12 down. 13:18 So what so that is going to cook is going to cook. And one 13:21 of blue light turns completely on the light goes off. That 13:24 means it's ready, OK? So this right now blue is actually 13:27 cooking. So when this blue light goes, we all go off and 13:31 that will stay blue. That means it's ready. 13:33 >> Now, the okay now because of the fact that these are are 13:37 multigrain or are using oats with this, they're going to be 13:40 a take a little bit longer than they would a normal pancake 13:44 batter or you'll see waffle batter in the market. Remember 13:49 because they're they have a lot of extra stuff and that recipe 13:52 itself. But not in this particular 1, 8, You also those 13:55 that use baking powder. No baking powder is in this recipe 13:58 there. 13:59 >> That wasn't for them is because we're trying to make it 14:01 home. They want to hold. We don't need that. I knew 14:04 that. I want them to cause those eggs, a part of the 14:06 waffles and so is also. 14:09 >> Think about not using either one of us. This waffle is great 14:13 and it has a real good flavor and you can smell of vanilla, 14:16 aka, small oven. All that coming from right now is 14:18 getting us all together. At the end of our program. 14:21 You will see that because this batter, believe it or not, 14:24 will make 16 waffles around one to even get more. And so you 14:30 say, what am I going to its 16 waffles? Well, what I get ready 14:34 to have my money. All what we do is we make all our waffles 14:37 up at one time. And once they're all done, we take out 14:40 the amount we're going to have for let's say that breakfast so 14:43 that brunch or whatever and even to suffer. If you want to 14:45 go breakfast or use a free meal, we take that out, put 14:48 into a Ziploc bag and put it in the freezer. So guess what, 14:52 when you get ready to go to work on a Monday morning, 14:54 you've got somewhere to go. Real quick. All you got to he's 14:57 going to freeze or take the waffle out. Put it in your 14:59 toaster, toast it and you're ready to go. Okay. So that's a 15:04 real good thing. I really like that can can go on with the 15:07 waffen. I'm going to sit there for hot sector is not ready. 15:11 And so that that we're going to look at our what's going to go 15:14 with that. 15:15 What's going to actually go with that is that we're going 15:17 to go hit on and we're going to do our next recipe, which is a 15:23 blueberry sauce to go over all offices that get the recipe. 15:27 OK? 2 cups of blueberries, 3, 4, cups of orange juice. 15:32 2 tablespoons of lemon juice. 15:34 One tablespoon cornstarch 15:39 will come your way. Water has got some. Are we going over my 15:44 watching? Because I want to get messed up while talking. 15:46 So the idea of stone, OK? So now what I'm doing right 15:50 here is I'm actually putting in first my orange juice, OK? 15:54 Now it was just a topping for the waffle. That's right. 15:57 The top of the waffles. Now you have your little gadget. 16:00 Oh, yes. Okay. I like to do that. You grant that in while I 16:03 go head-on and put in the blueberries and the fresh 16:07 blueberries, you can do fresh or you can do 16:09 frozen. 16:13 >> I'm much what table squeeze as much as to squeeze out all 16:17 of its always going to be one-third cop, OK, OK, I'll 16:20 turn this up. 16:24 You've got the waffle over here cooking. So you see the smoke 16:27 coming up can build cooking 16:30 and Hugo weaving fresh and make deuce. 16:36 Cohen says well. 16:38 >> If you think that your your mixture once you make it up in 16:41 arms uses to go into this is on a regular 16:47 on Sweden. So natural of red and orange juice, a fabulous 16:49 squeezed orange juice. Alright, not of concentrate. And so 16:53 that's going to also bring some sweetness to it as well as the 16:56 blueberries themself. Let's say it's kind of out of season and 16:59 the blueberries and not act like they need to act or you 17:01 don't have unfrozen whatever you have little maple served to 17:04 that for some Florida crystals to that if you want a little 17:07 bit more speaking, but because we're doing and of a waffle, 17:12 this really good for us. We don't want to bury it in a 17:15 lot of sugary stuff because, you know, it was all that sugar 17:18 right here on 3, A B and h* Chi Mak, those arteries and the 17:23 heart clean, including your lane. Keep them clean. Yes, 17:27 all right. So this is going to this. What I'm doing now is on 17:30 that. You just stern is up in our codes. You have 17:33 the rest of the orange juice, one-fourth of a cup. And that's 17:37 your one tablespoon of cornstarch that is going to 17:39 make this thick thick, put this Indonesia and a stern test us 17:43 yet going OK, and then just artist sport. 17:51 So this act ask the can that's going make it. That could be 17:55 all of it, OK? I need to give me something 18:05 and usually bring this to a boil for since coming to a boil 18:07 in hot sect there. 18:10 You can also use strawberries. 18:13 We've done a sauce with the strawberries and peaches. 18:16 You can do it. Pineapple, 18:19 whatever you want to do is make sure it is fresh fruit host. 18:24 For bet you go. I'm saying, 18:27 OK, okay, now, want to have you do is I want to have not only 18:31 slowly going into the pot here. Yes, 18:37 all the goodies 18:39 hoops miss her, too. 18:43 So no, this will cook for 18:46 so cook until it actually starts to thicken. And once it 18:49 gets hot enough, it's going to actually picking up on us and 18:51 you're going to see and once it does that the actual cornstarch 18:55 is what's going to make this turn into a sauce. 18:59 OKC is on it now. 19:02 >> So this is going over the waffles and says, go tell them 19:06 now they can cook. These wealth was a whole lot. And can you 19:10 freeze things? Army cook up a good batch of and then freeze, 19:13 are I I said that we are just not paying attention. 19:19 >> Haha, I said I said that yet. 19:22 >> Want to make them all up and you know, and then you're going 19:25 to freeze whatever you're not going to be using. Okay. 19:27 Take him down. You need to go into a toaster. OK? And then 19:30 you can get your bring it back to life. Like his frozen 19:33 waffles. You got in store. Okay. This a part of our 19:37 routine. Bright. Yeah. Sunday morning we have a branch of the 19:43 U.S.. That's all of this of all. This is all of the titles 19:48 and waffles. I think everything that we probably be fiction on 19:51 this. Our recipe is what we normally do every Sunday 19:54 morning for the last. What, 15 but 15 years. It's art. It's 19:59 our time to talk time time. Quite a hard time with 20:01 everything, everybody. And it's just all have that to me that 20:04 they had this to me. Oh, yeah, brunch. And then something 20:06 lighter. 20:07 >> Don't even Vanessa. You can see that is actually getting 20:10 thicker now. Yes. Thickening up because of the corn starch. 20:13 Okay. Look at that. Look at those. Yeah. Look at those. 20:17 And then if you want, you can match a few of them down 20:19 because the blueberries are plop. Yeah. Also helps to make 20:22 the gravy that you're going to actually be using our the sauce 20:25 a grave, but really as a sauce. But it is the list just to go 20:30 with those waffles. Alright. Yeah. Now that we've got right 20:33 here. So now we've got the waffles, OK? We've already made 20:36 a sauce to go over topping waffles. 20:38 >> Well, I think we need to have some kind of all sausage 20:42 or something, you know, hostage meat alternatives. That would 20:46 be a good thing. You know, OK, sounds good. Something 20:49 the Hazara means endless of a saucer chore. 20:54 >> Yes, yes, the ago something. So let's look then at the 20:57 ingredients on what to do that I'll go ahead and get the Autry 21:00 would fully OK, OK? Alright, right, honey? All right. 21:04 It calls for 2 cups of water, 21:06 5 tablespoons of light. Soy sauce, 2 tablespoons of olive 21:10 oil, 2 tablespoons of honey, one teaspoon, garlic powder. 21:15 One tablespoon of sage grouse one half teaspoon of sea, 21:20 salt, 21:21 2 tablespoons of onion powder one-fourth teaspoon of cayenne 21:26 pepper, 21:27 2 cups of quick oats. And we're going to be adding to that our 21:32 vegetable cooking spray 21:35 while huge 21:37 reading that, honey, I'm good and 21:40 next one here and lay it out for you. I love it. 21:43 I mean, yes, the blueberry sauce is on point on point. 21:49 The thing about the lot of you got to people enrolled in this, 21:52 no cuts here and our next thing just going to be had a hand and 21:57 that's your arrest in any way at my ear kid. Do. Okay, 22:06 OK, 22:08 now this is another one. That is a surprise 22:12 because people are saying, oh, I meant to me, I can make my 22:16 own sauce just from scrap. The answer is, yes, we can. 22:19 Yes. All right. And now this waffles us to still see what's 22:24 happening to them. So far. They are looking for my own 22:27 good. 22:28 Let's take them back so they can listen to this. I saw the 22:32 camera can. 22:33 >> Pick that up there. There you go, OK, that's my hand 22:37 right there. But that's the waffle they do. 22:39 >> All right. Good looking good, if you will, because it 22:42 is finished. You can take that away if you would like to go 22:44 ahead, take off off. Just just take the whole machine, OK, 22:47 I'll do that. Just want to see is for want them to see it as 22:51 well. OK, I'll take this office had not come right back, 22:54 OK, honey, can OK, 22:56 assist 22:59 the so much that you can actually do when you're talking 23:02 about making waffles. You know, we've actually taken mashed 23:05 potatoes and got all the stuff in. And we've put that in off 23:09 on. It is so much you can do with the waffle on, you know, 23:12 so you need to maybe check one of those out something a little 23:14 bit different. I like to change things up so that in all the 23:17 ways looking exact same. Yes, this is another recipe 23:20 that's really, really easy to fix. And it's going to go in. 23:23 They call sausages all I know this recipe. Just go ahead and 23:28 turn it on now. 23:30 Do we need this playful on this one minute that made it to me. 23:35 There we go. 23:38 All right. We're going go ahead and put in our water 23:42 2 cops. 23:43 [MUSIC] 23:46 Now. This recipe as you're making, it is actually going to 23:50 be adding enough. Got a couple things going on here. It's 23:53 going to be things were going to add to it because we want to 23:55 make this a nice flavorful Boston. And would you believe 24:00 that we don't sauce is made with this time. Instant oats. 24:04 Oh, look at this time we did the old fashion omers. Okay. 24:07 Now we're doing instant oats is the second one. So we have a 24:10 lot of ingredients here before we put these out and we're 24:13 going to be adding the of the stuff as well. All right. 24:15 So we're going to start off with that's going on and put in 24:19 are soy sauce, OK? 24:23 Then we're going to put in 24:25 the oil. 24:26 Olive oil can be used, could get a flavor in there. And then 24:30 Curtis was going to get all that in there and all of that 24:35 in there. 24:36 >> Okay. All right. Now I'm going to have you start adding 24:38 things here. And as you're adding, 24:42 I'm going to go ahead on and start stirring, OK? So we've 24:45 already this is going to come to a boil omega that we get to 24:48 the boys the last time we're going to start around and now 24:52 I'm going to have you do different things that go ahead 24:54 and assault. This is optional. If you're using the soy sauce 24:58 light, you don't have to add that extra. But if you want to 25:01 get more flavors and was asked and you want to go ahead and 25:04 put that in all, so we're not going to add the onion powder 25:06 and we're going to invest on the impact. It could have a 25:09 good un. 25:11 It's got a nice evening to it's going OK, and then we're going 25:14 to add in our onion powder, garlic powder guard pull on it 25:21 and then we want to and are telling and seasoning Italian 25:24 sees new. 25:26 This will be good flavor for as long as I can tell that right 25:30 now they're going to add our Honey O K 25:33 when you see that 25:36 should come out onto the oil with it came a pretty good 25:41 at the honey 25:45 and then we're going to add in our sage. This is what really 25:48 goes. Yeah, it's also a waiver yet high enough that it up a 25:53 little bit there. 25:56 I was up the cayenne 25:59 and you know, the kind of go, okay, Cayenne is coming in. 26:02 Cayenne is coming is another kid to a baby. If you don't 26:06 want anything hot, you don't want to. Hi Anne. 26:10 But if it's OK and Sonia for for that, he spoke just got 26:13 that much wind. But that cayenne and then OK, 26:19 now at this point, I know you said, you know, and we're going 26:23 to walk without it is. But I mean, sorry, sauces out is but 26:26 yes, we are. We are. We are. We are okay. That was it comes 26:29 to a boil. 26:30 >> Which one do hot set you can we go into? Is those oaths the 26:33 instant oats were going to start adding in some sense. 26:36 Okay. So bring it over a little bit closer, honey. OK? Not to 26:39 make sure that's good. It is to do so going in. 26:42 >> Take your time. I'm not all of that. One time. I 26:48 Kaye people. I'm okay. Keep on. All right. Okay. 26:54 Okay. 26:56 All right. Keep on and you go. 26:59 >> OK, so we've got to vote and they're now we do know is what 27:03 you want to do is you want to make sure you keep star in 27:05 because we're trying to make this into a base that's going 27:08 to be that of 27:10 Petty's. So you don't want to bring this at a boil or did he 27:15 came to a budget now boy at now and is careful to make sure. 27:18 Yeah, could we do not want to vote once again because in some 27:21 knows and we know it's going to grab the water right away if 27:25 they can. Yeah, it's going to thicken. So it's already 27:27 started. That's why you have to keep on star and why you're 27:30 doing it. So it does not stick and burn, OK, this makes about 27:34 18 patties, depending on what size you want. It also makes a 27:38 large wants. And so I don't if you remember one time on our 27:41 program, we actually used a scoop 27:44 and 27:47 >> walking to a school girl. Go to I want to bring us back 27:51 to on the show back that they know that about that. 27:55 So we've got a better school 27:57 because if you recall, I was making his coconut coconut 28:00 macaroon kind of cookies, a real good and I'm crystal plan 28:03 around the scoop and he wind up. 28:07 Okay. I want to break it to scoop up. That's what you're 28:09 trying to say. Hit on that. And hammer was steel. Roland. 28:15 I was so hurt 28:17 for maybe 3 seconds. So, yeah, maybe 4 seconds. But I got over 28:22 it. But okay, yeah. So I'm going to you know, as you know, 28:26 it goes for about 4 minutes. 28:28 You can keep on stern. But you know, because of time once 28:31 again, we're going to show you something different. A moment 28:34 that finish up. I'm going to turn it off, 28:41 OK? And if you can see this, look at the difference of what 28:44 looks like. 28:46 Yeah, okay. Okay. Yes. Okay. Right now. But guess what? 28:50 Over here already. 28:53 That's so you can see it up already. Want to see what it 28:55 looks like with a thick inside. You want to go one spray my 28:58 pants? 29:06 Oh, and I'm going to pay my hands 29:09 because I'm getting so you can make the balls of your hand 29:12 into things you can do. I'm not sure because I made that cold 29:15 so you can see it over to take a scoop 29:18 and you're going to Jessica 29:23 and you can relate to. 29:24 >> Now you made that ahead of time and ahead of time. And you 29:27 have got a new unit is set for a little while because so that 29:30 needs to release it for a little while ago. With they 29:33 have enough time for that to release. It was which I don't 29:35 think the that's OK that from here. This is what it looks 29:38 like. Want to get thick and it didn't use it. 29:41 >> For me is one 30 minutes. Because going to cool down and 29:45 are you can see us CVS. Don't be sorry, don't she was just 29:48 not quite real. Not ready yet. So this is 29:55 something we did hear time for the sake of time. So they can 29:58 see this looks like, hey, 30:01 OK, 30:03 my hands a slippery up right now. So 30:07 because it's supposed to be like a little ball, you can 30:10 just make a bomb. 30:13 Okay. 30:18 You know, you don't need to flatten out a little bit 30:20 religious nominate a okay. All in and out. 30:24 All right. So now we're going to take our 30:35 this conflict. 30:37 >> Can you do with the 4th? 30:43 No, this recipe will make commitee. 30:46 >> Depend on what it was on the size. I guess. Just a melon 30:49 scoop there. Yeah. If you want to be bigger, bigger burgers 30:52 and what you can do is you can actually just use the ice cream 30:55 used to high school. Okay. Let me just look and see if 30:59 anything's happening in here. Just in case. 31:01 No. So there's all kind of remember, do you want us to 31:04 cool down? It needs to cool down. It will actually cool 31:08 down. I always say go away and do something else. It will come 31:11 back to this state is in right now. Nice and thick and then 31:14 you can scoop it a lot easier. We're not going get ourselves 31:17 work up. So we go with that cool down on his own just so 31:20 you can see all the to know was going to look into that. 31:24 You do want more you want to want? Yes, okay. Okay. Now so 31:30 make sure the cameras are okay, honey, make sure you skip into 31:34 the thing, OK? 31:35 >> Yes, dear, OK, make sure the camera is in focus. What was my 31:38 camera right here? OK, make sure isn't focus and not be 31:42 able to do this or 2 times. 31:45 There you go. See my and didn't see that 31:51 due to fork to fret. Not okay. To be exposed to ruin it for 31:55 years. Okay. I'm just just get to hear it for and they do is 32:01 go to the north and that was my wrist to haha. OK? 32:07 >> Not so hard. Babies tenders, just food. Don't, you know, 32:11 don't mess with it. Okay. That's enough. And they do. 32:15 No, I do to be a look into this. Mine 32:18 turn that into a greased hands to come up in his opponent. 32:23 I see it right there all day on it. And then you go. This is 32:27 high tech high. There you go. All right. That's my. 32:31 >> Thank you very much. All right. So 32:34 >> so you feel this pent up and then will this be in the goes 32:38 in the oven at 350 degrees is 15 minutes on one side. And 32:43 about 15 minutes, one of a side to get brown on both sides. 32:46 Dan and program, you get a chance to see the sausage it. 32:49 Yes, indeed, OK? So 32:52 we're going to look at our next recipe. 32:55 >> To go and do that on. We're go ahead and we do recipe 32:59 and then out to be to no good news on table cow could do 33:03 going to the honey. All right. 33:04 >> Festive skillet potatoes. It calls for 3 tablespoons of 33:09 canola oil. 2 medium potatoes, sliced thin to medium, sweet 33:16 potatoes, sliced thin. 33:18 >> One, half medium, onion, chopped one half cup. Green 33:22 peppers, diced, one half cup. Red peppers, diced, one 33:27 teaspoon of garlic powder, one teaspoon of onion powder, 33:32 one teaspoon of sea, salt and one cup of fresh spinach. 33:40 >> This is a real festive color. I know one of our 33:45 favorite one there. We got the oil already going and festival. 33:50 You're going to go ahead and get those together high. 33:53 Just kind of and are we going to get started 33:58 putting in there? Because I want these potatoes. These are 34:00 fun, but as you know, but he's take a while. Yes, to get done. 34:04 But not if you come real thin like this, OK? So I'm gonna go 34:07 ahead and put the first group in. 34:09 [MUSIC] 34:14 [MUSIC] 34:19 [MUSIC] 34:24 [MUSIC] 34:27 [MUSIC] 34:33 >> And so 34:37 we had put in it. 34:39 [MUSIC] 34:44 [MUSIC] 34:47 That's not all about 5 and half of it 34:52 the little bit thicker because they don't know for me. 34:57 Let's move this out the way. 34:58 [MUSIC] 35:03 [MUSIC] 35:13 >> Sweet potatoes, white potatoes together and do this 35:19 what I'm saying. 35:20 >> Some time to start at the foundation of our special 35:25 Sunday morning brunch. 35:28 We are still up. There is still going to say, OK, 35:34 I'm going to put it 35:35 the it all. 35:38 We put the lid on it. 35:40 >> Because it's a sweet potatoes and white potatoes and 35:43 it takes a walk in to get done. But if you come in, it won't 35:46 take as long. Alright, put a lid on top of them because the 35:49 other ingredients is which could have a sharper. Yeah, 35:52 he's going to go into this is going to be the red pepper, 35:55 green pepper 35:57 and then also we got on and this time like this evening is 36:00 actually going to go on. This recipe are right. And so 36:03 is getting itself together. Purses cut out for me. 36:07 When we use this recipe, we let this get tender. Then we add 36:11 the other vegetables to it. And the last thing we do is we 36:14 put in the chopped spinach for color with nutrition. All this 36:19 makes a wonderful me. I know that people normally just like 36:22 to do regular potatoes and don't even think about putting 36:25 a sweet potato with him. What do these come easy? 36:27 Go you way too. You see what this looks like at the end of 36:30 our program. 36:31 >> I was a question. Do the potatoes and sweet potatoes 36:35 cook at the same rate? 36:37 >> No details on cook longer along with what was right. 36:41 And this is not just a red light to use our fate. Well, 36:45 it may take longer than other soft detain, okay, but he's 36:49 making potato salad potatoes have the different 36:51 personalities as the holiday cooking. What they cook will 36:53 cause for the baby. But hate actually takes longer to cook. 36:56 Then the se us off that age you can make maybe take us out. 37:00 Something with all I see are right. So all we're doing is 37:02 we're just coating cutting it with the oil. 37:06 Now you want to see the front desk has now got the job until 37:10 just tender, OK, starting July, what? Well, I would say about 37:14 maybe 10 minutes or so. Your sternum, his turn. Okay. 37:18 So let's stop putting in this audience and enjoy. This is 37:22 where the plane was coming in as well. 37:26 Hey, yummy. Yummy. 37:28 How many on? Hey, all right. And wrong in and then we're 37:33 going to stir in the different covers ridden 37:37 green. Yes, 37:41 well, some more like their old on 2 goals here, 37:48 very colorful this year. 37:50 And you through with the cooking. I mean, the talking 37:53 contain all that. Okay. All right. 37:58 Feel nice and festive. This looks nice color once again, 38:02 the best way to find out whether they're done as you can 38:04 just take a 4 can stick it into the actual potato itself. 38:08 But once you put the cover on it is going to cause a sweat. 38:11 Now we're going going on and sprinkle on the seasons. 38:13 We got the onion powder, garlic powder, 38:16 sprinkle them in now. 38:18 >> And why not a new so it can go next on. Now's a good time 38:22 to answer that question. What I'm doing this mistake and 38:24 you know, and don't be so all want me to go on my own 38:28 question as talk about, OK, so a new song is nothing more than 38:34 a saw to it 38:37 and going so as not to more than salt it. 38:39 >> Garlic because I've been living with you for 29 years. 38:43 Yes, that's correct. Yes. And you get a real good job on 38:46 that. I think every month using that the flavor. Yeah, you can 38:49 see that the coloring is coming in really pros years. Cooking 38:52 down now, right is also cutting down. And then once I put a lid 38:56 on now because of the fact that I want them to see done 38:59 finished product, a fresh spinach is what I'm going to 39:02 help him put on also as well. It's going to wither and 39:05 because the fact of the moisture is in the details of 39:07 stuff going off, but you'll get a chance to see what the cause 39:09 of coloring we're talking about. When you put the spinach 39:13 on top all, look at that. 39:18 Now. That's fresh, fresh, fresh spinach, OK? It's going to go 39:22 down as the finish cooking. 39:24 So after that, you put the top on and on top of that warm 39:29 summer until the potatoes become soft, OK to lie about 39:32 what, 2 minutes or so. Yeah, let's go. Oh, OK, that's a lie 39:37 about that. Our lives. I was a moment. 39:40 Stick a fork in. If it's actually tender, then he's 39:43 ready for it to go good. This is another real good dish? 39:47 Good vitamins and minerals. An X and s. So I know you're 39:51 saying. 39:53 >> Does she want to fix any kind of deserve something 39:55 sweet. 39:56 >> We've already done that with a blueberry stuffed over those 39:58 waffles. But we've got to we've got to yeah, we're going to go 40:02 to our very next rest. What are you doing on? Look at the next 40:04 race. Look at the been okay. All right. Try cherries and 40:11 maple scones. 40:12 >> He calls for one cup of whole wheat flour one cup upon 40:17 bleached flour with the German one teaspoon of sea, salt. 40:22 One 3rd cup of soy. Margarine one-half cup of cherries try 40:28 chopped one half cup of soy milk, 40:31 3 tablespoons of maple syrup. One tablespoon baking powder. 40:36 That's aluminum for E. 40:40 All right. 40:42 >> This is another good one. Okay. There's your recipes 40:45 going real well over there. 40:47 I can hear them and I can smell how wonderful they smell, 40:51 OK? We have a larger bowl that I can make some limited to a 40:56 few minutes ago. I thought I had put it down already, 40:58 but I did not OK. And so you can see that we have a 41:01 combination, 41:02 some real good. 41:04 >> Combination of things going to go into the scone all about 41:06 you. But I love scones scones we've done before on a show, 41:11 different combination of scones raisin scones dates cones. 41:15 This one here is dried cherries cone. So I like to make 41:18 different combinations of them as well. They're not there will 41:21 be back in a biscuit family, but because of the fact we're 41:24 adding more like sugar maple served for Florida crystals to 41:27 it and those dried cherries, which last week it makes into 41:31 >> a desert more than it does. Let's say a regular breakfast 41:35 biscuit, OK? All right, south, that's good. That that took a 41:40 while to find that. But I found that you found it. You did it. 41:43 You doesn't do. Okay. Okay. Okay. Okay. To add in whole 41:47 wheat flour, OK, there's a whole week 41:51 and would then go into that and and we start with the germ. 41:54 >> Okay, please and east. You can both good night's rest 41:58 of the storm and we're going to add in the salt only 42:02 and we're going to in the baking pan a little afraid. 42:05 The move free again and also to record grocery store devoted 42:09 grocery stores. But it's over here real quick there. 42:12 This just like that down a bit there 42:17 registers up a little bit and kind. 42:22 This is a real good recipe. 42:24 >> Now, most the time when you get scones once again scones 42:27 are you done with white flour? Oh, yeah. Yeah. We're gonna 42:31 make some changes up because once again we're changing up 42:34 our lifestyle. A lot of times people ask me questions about 42:38 I would like to go vegetarian but don't have any recipes. 42:41 I don't know what the changeover believe it or not, 42:45 other than a few items that we usually eat of. People eat, 42:49 OK, 42:50 that's not necessarily really good for them. But 42:54 >> the Lord is awesome because he's actually giving me ideas 42:57 of stuff to. We can replace out like the scallions. Mike, 43:00 the waffles, like the blueberry sauce, like the softest from 43:03 scratch. So you can really do it. If you really want to do 43:07 it, OK to do if you want to do it. 43:09 >> Got it wrong. This you have and the art of cooking. That is 43:13 a talent. You know, we mission in the first hour live there. 43:18 Also the Laureus mentions that cooking is worth 43:23 TN Talent team. All right. This actually bookal 10 43:27 talents. Our life is so therefore you have that gift 43:30 and I'm glad to you are my Brian is it just isn't from the 43:34 earth. 43:36 >> I want to put the dried cherries in. 43:39 They're going to be coated with a flower as well. What? Nobody 43:44 that's going to find money because I want to see that you 43:46 have the option, the 43:50 the board for me to actually make this book, couldn't 43:53 believe what I can use a cutting board shortly or it 43:57 could be clear can be dollars. I'd be right back. OK, OK? 44:03 But hey, there's a carry on over there. They are looking 44:06 good. This smelling good. You know, it's coming down. 44:09 But I think that's fine. That's fine, OK? So now at this 44:13 point, but I'm going to do if you would, Curtis, I would like 44:15 to take 44:17 this is the maple syrup, OK? And this is the soy. One of 44:20 those to get for me to get a 44:25 put them together from that into this matter, 44:28 make a better out of it all. 44:32 And like I said, the decorative you can do April cots around 44:36 the holiday time. I do a combination of the cherries. 44:38 You can do all kind of things to make this a real good. 44:43 I just arise can make you like it wasn't. You know, it was a 44:48 close. I know. I know. 44:52 So I'm going it very slowly. 44:55 >> Begin to well at this and let me let me do you want to 44:59 it? Yeah. Could you saw first on this one? Okay. Haha. 45:04 All right. So we're going to slowly add in 45:07 because we're going to make a down. 45:10 >> Also, you near Olympia? No. 45:13 >> I've got my pan over then. No, we don't need to own up. 45:15 And how about that? You can use your fingers and some we have 45:18 to get all I have to get my hands dirty. Okay. So let's 45:23 turn it up. Look at this is actually making 45:26 a batter. And then I said before, if you don't have 45:29 enough, let's say, for instance, that, you know, 45:31 because we don't plant based cooking a lot of times, things 45:34 don't respond exact same way they do. When you have your 45:38 other things you're buying at the store making from scratch. 45:41 So what you learn that the method of how to work with it 45:45 like 45:46 >> the hundley's flower and like the whole wheat flour, 45:48 OK? 45:50 >> Then you can say, OK, you know, I can provide that. 45:51 I can change it up because the bottom line is that we want to 45:54 eat healthy. We want to eat healthy. We want to keep from 45:57 getting those major killer diseases that come from eating. 46:02 >> Improper foods and the main thing is without sacrificing 46:07 taste. That is the bottom line. It could be healthy, but it is 46:09 nasty and nobody can buy in to have to be healthy without 46:14 sacrificing taste 46:15 and you're not in the kitchen fire for helping to save that 46:19 one play doesn't cost a lot. Now I'm saying and what add a 46:22 little more flour to this, OK? I want to do to be a little bit 46:26 thicker. Just put in there. 46:31 Not everyone will rest. We have to do this right. I want to 46:33 kind of quick and fast coming quick and fair. Okay. So see 46:36 how it's coming together. All. Yes. Okay. Now Seahawks 46:40 coming together. Remember now. 46:41 >> With the changing out your flowers using things different, 46:44 it doesn't mean you're not going to get exactly what you 46:47 want, but you got to work with it and you can see that on 46:50 really well. Now I'm going to take a little bit spray on my 46:53 hands. 46:54 So this is where it gets tricky is where you stick, OK? 46:58 >> All right. And then I want to grab it out. 47:02 Do you have enough Lawler? Oh, yeah, OK, now what you can 47:05 do is I want a little bit of flour on that board. Yes, 47:14 a little bit more than that. 47:21 How about the that's enough? 47:22 OK, give me a little more in here. I want to be a little 47:25 more. A little thicker. The thicker. 47:29 Okay. That's enough. That's enough enough, 47:34 OK? My member play around with it. Not a problem. Don't let 47:39 yourself get stressed out. Okay. You want to get a certain 47:43 texture. You want to be able to hold it. 47:45 And that's what we're doing now. Now that I've got it 47:49 might turn into a fall. 47:52 Okay. And I to have around tray like their current rate of go, 47:55 okay. 48:01 Thus it will be the alma do with money a little bit. 48:06 I say 5 times 48:08 one, Bob, I don't know. It just might find work for me, OK? 48:14 And this is look at that, 48:16 OK? So now, you know, well, you know, deep and move out the way 48:20 they could use some bring ever were. 48:23 And you will a little bit spray on that on the pitch got yes, 48:27 a little sprint pulled up and out like that in spring. 48:30 Okay. We have made a circle. 48:32 And with this in mind, if they do 48:36 okay, are we going to do is lay it down and we're going to pass 48:40 it into a cycle. Be OK and this will make 12th of the Zani 48:46 said, not not. Yes, it will. It's going make 12th 48:52 and I got my knife. 48:55 What am I? 49:00 And we're going to turn my toes. But his offer me, honey, 49:02 what's going on? Just turn it off, OK? Because last moment to 49:05 smelling good off. All take this year for the way. Okay. 49:10 All right. And then we just now when you're cutting this, 49:12 you're not going to take all the way down to the an all 49:14 right. You just actually making the 49:18 just dents in it. So can break at the very end like it needs 49:22 to. I know you said there's no way she will get 12 out of the 49:25 day. Yes, I am. Now we have baking powder and baking 49:27 powder. And this is well. 49:30 And so 49:32 we're making 49:33 not all the way through. 49:35 >> He he 49:38 okay. Now this goals in 400 degrees for 15 minutes away. 49:44 Okay. 49:45 Looks good, baby. And they will see this ADN program as well 49:50 comes OK? 49:51 >> So you want me to put this in the oven and now we get the 49:55 Congress to ask why want to go ahead and read the next recipe 49:59 and not get the ingredients up here as well as cable? Sounds 50:03 good. Alright? Alright. Alright. 50:05 >> As Strawberry smoothie, it calls for one cup of its tow 50:10 foods. Soft one-half cup of orange juice. One cup of frozen 50:16 strawberries and one teaspoon of vanilla. 50:20 >> Vanilla flavoring? Alright, here we go. 50:27 >> OK, do I get that off? My hands there where I was 50:32 fixing that up. 50:34 This is another real good us movie. Yet another thing 50:37 sometime people do. Also 50:40 this. Also another option for us. 50:44 Not the case 50:47 cause. Alright, you're going to put that on your department 50:51 working. Yeah, a south. Good sounds good. 50:55 It is ready to go where I want to put in our first thing, 50:58 which is that a year? 51:00 >> We've got bailey tofu. Why tofu coming in now? This is 51:05 the soft tofu cough. All I saw you don't need toward a part of 51:09 it. I'm going to get out or just after tofu focused got 51:13 times, just everything else is going. All right. All right. 51:19 They're going to put on juice in there with that. Wants to 51:21 sit next. 51:23 We're going to put the frozen strawberries. And with that all 51:26 could be gone in 51:28 and this frozen. But people I step back 51:33 the step that OK, the put that all. All right. 51:39 >> Put the lid on this. That happens. Let rip with 2 of the 51:43 2, Tim, the tool man high. 51:47 [MUSIC] 51:52 [MUSIC] 51:57 [MUSIC] 52:02 [MUSIC] 52:04 Okay. We're just going to go ahead and spend during that one 52:06 more time. More time. That's okay. Want open and U.S. open. 52:11 >> Spin it. Oh, no, no, no, no, no. Not. When Obama has to look 52:16 at one of them had what? They don't want to go there and 52:21 go. 52:22 [MUSIC] 52:26 [MUSIC] 52:29 >> All right. Okay. Lets see the seamlessly. The seems to 52:34 want to get those. Oh, yes. Okay. 52:38 And okay. That was good. Yeah. Okay. I thought that was 52:42 good. Okay. All right. One more time and we will know all this 52:46 money on it. 52:48 >> For folks to get that, you'll get your pen and paper 52:51 ready to go cause. I will give you our contact information is 52:54 coming up 52:56 and not let it go. 52:59 So after redo this, 53:02 I'll go with our contact information 53:06 and that will work 53:07 accident. There you go. 53:11 I can see this is going to be good right here, baby. Yes, 53:14 okay. 53:16 >> All right. I'm good with that in mind. You know what? 53:19 We've got a little bit more, but best to spend that one of 53:22 them want to look up a little more than just a little bit 53:24 more a little bit because he wants to sit in there that you 53:26 go. 53:28 >> A little bit more 53:32 and on this one, too. 53:35 All K 53:38 why 53:39 get that up? People in. 53:46 >> And as we're wrapping up, we're going to do contact 53:48 information as well. So this is great on it. And what I read 53:52 that will bring, although this is on the table cave. So in a 53:55 way we have just a few minutes now. So at this time on redraw 53:59 contact information, abundant living center, 54:04 that's pure box. 54:06 >> 2, 8, 7, 3, 54:09 Huntsville, 54:10 Alabama, 3, 5, 8, 0, 4, 54:15 My sale personal sale is 2, 5, 6, 54:20 6, 8, 3, 5, 1, 9, 8, dash, 2, 5, 6, 6, 8, 3, 54:29 5, 1, 9, 8, Or you can order products online, et abundant 54:35 living center dot net. That's abundant living center dot net 54:42 or you can email us at 54:44 educate at abundant living center dot net, educate 54:51 abundant living center, dot net. 54:55 All right. 54:56 So it's a good one. Yes, some good one. And a call that 55:00 number and order are any DVD Zaw, Healthy heart poverty that 55:04 we have now available at the special price of law. 26 95 in 55:09 cost $3 shipping. Haleigh or my wife cookbook. Bridget and 55:13 cooking made easy 55:15 or global. But to turn cooking, made easy as well. Order online 55:19 or just simply call might still become process that would as 55:21 well. So now we how the breakfast and we can go wrong 55:25 and should people what we did today? He did. 55:28 >> We did waffles. Yes. The sesame seed with Golden Brown 55:33 blueberry sauce for the time being the top of the walk. 55:37 A very good team, all breakfast patties or look at their along. 55:41 And you know, this Russia is yes. Then we did scalloped 55:45 potatoes. But with this time, a white tent and sweet potato 55:49 combination both together together on the same to get 55:52 them to say this one talk. I all right. And then we did 55:56 cherry scones scones Cherry Maple Scholar Michael School 56:00 saying that's what I'm saying going to say. They're going to 56:03 end and we got a smoothie. Yeah, this movie with a soy 56:08 milk and tofu and also used to all the reasons are. And so so 56:12 we've got to seconds left and also maybe can sample not 56:16 everything but what a view of some strong to eat and what 56:21 would have just gone. Baby. Okay. This Lincoln, you hooked 56:23 on the list. This list scone. Yes. Okay. Just get this a lot. 56:27 >> But yeah, okay. I got one eye on the clock and one eye on 56:32 the scone. 56:39 >> Okay. That went down. We'll go with the one that will 56:42 maybe maybe I should try a piece of it also was. Well, 56:46 let me take a piece because you don't go beyond just a few 56:48 seconds. A lot of noise there to close down up because comes 56:54 on the same. John tune into this is that com that guy might 57:00 have life 57:01 [MUSIC] 57:03 more abundantly 57:05 [MUSIC] 57:10 [MUSIC] 57:15 [MUSIC] 57:20 [MUSIC] 57:25 [MUSIC] 57:30 [MUSIC] 57:36 [MUSIC] 57:41 [MUSIC] 57:47 [MUSIC] 57:51 [MUSIC] 57:56 [MUSIC] |
Revised 2023-05-11