Well, welcome back from
the diabetes conversation.
00:00:11.11\00:00:15.04
Had a wonderful conversation.
00:00:15.14\00:00:16.28
You know, now we had to change.
00:00:16.41\00:00:18.08
We don't want to
mess up those shirts.
00:00:18.41\00:00:20.22
No, no, no, no.
00:00:20.25\00:00:25.15
So that therefore, well, this
is a light brown, yours a dark
00:00:25.29\00:00:28.06
brown. It's okay.
00:00:28.09\00:00:28.49
It's close enough, right?
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It's close enough.
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All right.
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Talked about that diabetes.
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Well, yes, we did.
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that was talk about a couple of
things that's actually going on
00:00:36.90\00:00:39.23
with us.
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Oh, upcoming events?
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Yeah.
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We want to get
everything in the first hour.
00:00:44.31\00:00:47.41
So on this end, we're going to
talk about our upcoming events.
00:00:47.78\00:00:50.95
So you want to get out your
pad, pencil, or your cell phone,
00:00:50.98\00:00:55.25
because there's some dates about
three things that's coming up
00:00:55.25\00:00:58.55
within the next
few months here, 2024.
00:00:58.55\00:01:00.66
And so let's go to the screen
and look at where we're going to
00:01:00.66\00:01:04.83
be in the coming months as well.
00:01:04.83\00:01:05.79
So let's go to the
screen at this time.
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The Women and
Men's Wellness Day.
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All right.
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Adventist Church that's there
in Murfreesboro, Tennessee.
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And so contact
information is 707 -803-2421.
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Again, 707-803-2421.
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That's the Men's and
Women's Wellness Day.
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And my wife, she has a program.
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Just briefly talk about yours
and then I'll talk about mine
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just briefly, honey.
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It's about women's health.
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Yeah, women's health.
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All the things that go on with
women, because a lot of times
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you don't hear that.
00:01:46.84\00:01:50.17
We have a packed house to
talk about women and their hair
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health. Okay.
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The women have one area.
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I have the men
in that other area.
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And my presentation is entitled
Bedroom, Belly, and Beyond.
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All right.
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simultaneously there at
the Oakland's Park Seventh Day
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Adventist Church.
00:02:10.73\00:02:11.26
All right.
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Next one.
00:02:11.89\00:02:12.23
Okay.
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All right.
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Controlling Cancer Conference.
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That's right.
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Controlling Cancer Conference.
00:02:19.63\00:02:20.77
October 12th at the Glendale
Seventh Day Adventist Church in
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Indianapolis, Indiana.
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All right.
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Again, 281-217-4634.
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That's at the Glendale Seventh
Day Adventist Church, October
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the 12th. That's a Saturday.
00:02:46.63\00:02:52.63
the same presentation, male and
female presentations as well.
00:02:52.63\00:02:56.64
And we'll divide those groups
out on that Sunday as well.
00:02:56.77\00:02:59.54
So dealing with cancer.
00:02:59.74\00:03:01.08
And that was good because
we're going to be talking about
00:03:01.14\00:03:04.25
cancer. Yes.
00:03:04.35\00:03:07.68
Breast cancer,
prostate, lung, and colorectal.
00:03:07.68\00:03:11.69
So yeah.
00:03:11.95\00:03:15.32
church, we do In the Pink Sap.
00:03:15.32\00:03:17.93
That's right.
00:03:17.93\00:03:17.96
In the Pink Sap.
00:03:18.39\00:03:19.16
Everybody's got pink on.
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Even a pastor has a
pink bow and stuff as well.
00:03:20.53\00:03:22.73
It's a big day.
00:03:23.06\00:03:24.07
And also I do My Story.
00:03:24.37\00:03:26.94
That's right.
00:03:26.97\00:03:33.54
And conqueror.
00:03:34.38\00:03:35.18
And a conqueror.
00:03:35.18\00:03:35.68
We changed the name.
00:03:35.68\00:03:36.54
I think you're
going to make it, honey.
00:03:36.68\00:03:38.18
I think you're
going to pull through.
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I think she's
going to pull through.
00:03:39.61\00:03:40.85
18 years, yeah.
00:03:40.88\00:03:41.82
And they've done this
program on 3ABN as well.
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That's right.
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only am I an 18-year survivor,
no chemo, no radiation, no
00:03:47.99\00:03:51.96
hormone treatment.
00:03:51.96\00:03:52.33
It's God all the way.
00:03:52.53\00:03:53.70
God's diet.
00:03:54.20\00:03:55.00
God's lifestyle.
00:03:55.10\00:03:56.06
I'm still here.
00:03:56.67\00:03:57.63
I'm still here.
00:03:57.77\00:03:58.40
I'm still here.
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I still have
people all the time.
00:04:01.77\00:04:03.07
My wife, we did do chemotherapy.
00:04:03.41\00:04:05.47
None poisonous chemotherapy.
00:04:07.68\00:04:10.15
And then we got one.
00:04:10.45\00:04:13.52
Oh yeah.
00:04:13.52\00:04:13.85
All right.
00:04:13.85\00:04:14.75
And so now the
last one coming up.
00:04:15.05\00:04:17.62
This is kind of like a
special research that's going on
00:04:17.72\00:04:22.42
currently in
the Huntsville area.
00:04:22.42\00:04:24.03
This is the Black Longevity
Study, a Contributing Longevity
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in Blacks in
Huntsville, Alabama.
00:04:29.20\00:04:30.83
So this is a study done
by the researchers at Oakwood
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University. It's
going on as we speak.
00:04:35.44\00:04:37.11
So if African Americans, if you
live in the Huntsville, Alabama
00:04:37.87\00:04:41.81
area or a 25-mile radius that
includes basically North Alabama
00:04:41.81\00:04:47.42
and you have to be 85
years or older, not Hispanic.
00:04:47.42\00:04:52.39
You do not even have to be a
seven -day Adventist and they
00:04:52.75\00:04:56.86
will go to your home or location
of your choice, agreed location,
00:04:56.86\00:05:01.06
and they'll come to
you or come to your home.
00:05:01.06\00:05:02.93
And this is a study done on
the longevity of people in that
00:05:03.26\00:05:07.07
area. And this is the contact
information, also the number as
00:05:07.07\00:05:11.17
well.
00:05:11.17\00:05:13.11
The email is
blackstudyproject .gmail.com.
00:05:13.38\00:05:19.35
Again,
blackstudyproject.gmail.com.
00:05:19.75\00:05:24.35
And the telephone
number is 256-326 -5243.
00:05:24.42\00:05:29.76
Again, 256-326-5243.
00:05:29.86\00:05:35.30
They will come to your
home or a location decided.
00:05:35.30\00:05:39.27
And also, there's a compensation
as well going through this
00:05:39.93\00:05:42.94
study. There's a little
bit of a stipend to get now.
00:05:42.94\00:05:44.27
There is a longevity,
disproportionate longevity in
00:05:44.27\00:05:44.31
the Huntsville, Alabama area.
00:05:50.08\00:05:52.15
So now the study is being done
by the researchers at Oakwood
00:05:52.45\00:05:55.52
University.
00:05:55.52\00:05:56.18
And it's going to be good too.
00:05:56.18\00:05:56.22
good is that they actually
do studies because believe it or
00:05:59.09\00:06:02.62
not in the Huntsville, Alabama
area, even in our own one
00:06:02.62\00:06:06.39
church, which is First Church,
there are many individuals in
this church who are
00:06:06.39\00:06:10.60
not only 85, they are 90, 95.
00:06:10.60\00:06:13.57
We even have 100-year-old
individuals in the church as
00:06:13.74\00:06:17.41
well. So the study is coming
down to see what is going on and
00:06:17.64\00:06:20.91
what's going on with our health
and longevity about how we get
00:06:20.91\00:06:24.65
to live so much longer.
00:06:24.65\00:06:24.95
I love it.
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I love it.
00:06:25.38\00:06:31.32
the end of this month.
00:06:31.32\00:06:32.62
So you need to call
as soon as possible.
00:06:32.62\00:06:35.86
And there'll be some
compensation on that as well.
00:06:36.29\00:06:38.93
So I look forward to getting
information and you can contact
00:06:38.96\00:06:42.53
Duff if you missed
that number as well.
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All right.
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those dates out there.
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Yes.
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You're always asking questions.
00:06:48.50\00:06:49.24
Where are you guys at?
00:06:49.37\00:06:50.27
When are you coming to my area?
00:06:50.37\00:06:51.64
And they can also call their
relatives and let them know
00:06:51.87\00:06:53.91
we're coming to the area
they're going to be in as well.
00:06:53.91\00:06:55.68
So it's a good way
to do that as well.
00:06:55.81\00:06:57.41
That's our 2024
schedule for this year.
00:06:57.41\00:07:03.62
And now 2025 is
already booked already.
00:07:04.42\00:07:08.02
So, but anyway, that's 2024.
00:07:08.66\00:07:10.26
So looking forward to being in
your area in the Indianapolis,
00:07:10.53\00:07:15.46
Indiana, and also
Murfreesboro, Tennessee.
00:07:15.53\00:07:17.47
I love it.
00:07:17.80\00:07:18.30
I love it.
00:07:18.30\00:07:18.63
I love it.
00:07:18.63\00:07:18.67
Yes.
00:07:21.84\00:07:26.24
the way that God works with us.
00:07:26.24\00:07:28.74
And I mean, if we do, we are
supposed to do how things can
00:07:28.88\00:07:32.08
correct themselves and sometimes
not even correct, but can stop
00:07:32.08\00:07:35.45
it from going any further.
00:07:35.45\00:07:36.58
And so with that diabetes,
defeating diabetes, that's why
00:07:36.79\00:07:39.55
it's called defeating diabetes,
not only to keep from having
00:07:39.55\00:07:43.63
diabetes, but also once you have
diabetes, being able to get a
control method on it.
00:07:43.63\00:07:48.80
Yeah.
00:07:48.90\00:07:51.77
mentioned this,
I can't remember.
00:07:51.77\00:07:53.13
If you see the commercials
on television, it usually talks
00:07:53.13\00:07:56.77
about the
medication for diabetes.
00:07:56.77\00:07:58.14
And the medication is
geared to get your A1c below 7%.
00:07:58.87\00:08:04.51
Now think about that.
00:08:05.51\00:08:06.98
Medications on television, the
commercial, get your A1c below
00:08:07.08\00:08:10.92
7%. Well, now for a lot of
people, you're still a diabetic.
00:08:11.69\00:08:14.32
That's right.
00:08:14.42\00:08:16.83
So we want those individuals to
get it not just below 7%, but in
00:08:17.16\00:08:22.63
the normal range,
which is 5.6% or lower.
00:08:22.63\00:08:26.67
Therefore, you're no
longer diabetic or pre-diabetic.
00:08:27.10\00:08:30.74
That's normal range,
no medication at all.
00:08:30.97\00:08:34.61
Again, ask your healthcare
professional before you
00:08:34.74\00:08:38.48
incorporate any integrative
or lifestyle medicine as far as
00:08:38.48\00:08:41.38
that's concerned.
00:08:41.38\00:08:44.52
that talking about simple
carbs and the complex carbs.
00:08:44.52\00:08:48.72
We talked about the refined
carbs and then we ended up with
00:08:48.79\00:08:52.33
the ultra refined.
00:08:52.33\00:08:52.86
The worst.
00:08:52.96\00:08:58.20
of what people are
actually doing and alternatives.
00:08:58.20\00:09:01.50
But you know on 3ABN, when we
bring the food in and we fix it,
00:09:02.27\00:09:07.88
it is like, go, go.
00:09:07.88\00:09:09.68
Knock down, drag out good.
00:09:09.68\00:09:11.78
That's your term.
00:09:11.91\00:09:12.88
Knock down, drag out good.
00:09:12.98\00:09:15.28
And once again, I'm really glad
to be able to do this program
00:09:15.48\00:09:18.32
too, Chris, because we're able
to bring in our veggies from our
00:09:18.42\00:09:22.16
garden. Oh, yes.
00:09:22.19\00:09:23.16
You want to show
that picture now?
00:09:23.76\00:09:25.26
Yeah, let's go
show this picture.
00:09:25.46\00:09:27.03
Let's go master garden there.
00:09:27.46\00:09:28.66
Now, that's one of
our four by eight gardens.
00:09:29.23\00:09:31.93
We have two of those and you
see there, those are the simple
00:09:32.13\00:09:37.34
carbohydrates, all right?
00:09:37.34\00:09:38.91
And complex.
00:09:39.01\00:09:39.67
And complex, right.
00:09:40.38\00:09:45.31
I know you're getting hungry.
00:09:45.98\00:09:46.95
And that garden is
literally weed free.
00:09:46.95\00:09:51.39
Four by eight,
raised bed garden.
00:09:51.99\00:09:53.29
It's part of a study, by
the way, instead of Alabama.
00:09:53.49\00:09:55.72
So we are going to
go to our very first.
00:09:55.99\00:09:57.93
Okay.
00:09:57.93\00:09:58.56
This is actually
called Mexican cuisine.
00:09:58.79\00:10:01.36
Oh, okay.
00:10:01.43\00:10:01.96
I love Mexican food.
00:10:02.26\00:10:03.20
We got a lot of stuff
that we're going to be doing.
00:10:03.30\00:10:04.47
The first one is
going to be a steak fajita.
00:10:04.57\00:10:07.27
Oh, all right.
00:10:07.47\00:10:08.27
Let's look at the ingredients.
00:10:08.27\00:10:09.57
It calls for three tablespoons
of canola oil, one eight ounce
00:10:09.90\00:10:14.71
package of satan slices.
00:10:14.71\00:10:16.58
One medium onion, sliced.
00:10:16.91\00:10:18.95
One medium green pepper, sliced.
00:10:19.51\00:10:21.45
One medium red pepper, sliced.
00:10:21.92\00:10:23.82
Two garlic cloves, chopped.
00:10:24.22\00:10:25.92
And four to six,
stand and stuff taco shells.
00:10:26.55\00:10:31.63
And we're going to add to that
one, one cup of your favorite
00:10:32.33\00:10:36.16
salsa, four tablespoons of soy
sour cream and one tablespoon of
00:10:36.67\00:10:41.04
chives. Okay, now that's
what that stand and stuff.
00:10:41.60\00:10:44.94
Stand and stuff.
00:10:45.11\00:10:45.64
I've never heard that.
00:10:45.64\00:10:46.84
Well, you know, the taco shells
used to come out and they were
00:10:47.08\00:10:49.51
pointed.
00:10:49.51\00:10:53.92
just break on you.
00:10:53.92\00:10:54.92
This is actually called a stand
and stuff shell because believe
00:10:55.32\00:10:59.95
it or not.
00:10:59.95\00:11:00.39
It stands up.
00:11:00.46\00:11:01.29
It stands up on its own and
you can put your food in it.
00:11:01.59\00:11:04.03
Look at that.
00:11:04.13\00:11:04.53
It stands.
00:11:04.76\00:11:05.06
And you can put
your food inside of that.
00:11:06.43\00:11:08.13
There you go.
00:11:08.73\00:11:09.46
Yeah, stand and stuff.
00:11:09.83\00:11:13.57
you.
00:11:13.57\00:11:13.67
Yes, okay.
00:11:13.94\00:11:17.04
Stand and stuff.
00:11:17.24\00:11:17.91
So we're going
to show them that.
00:11:18.07\00:11:20.21
Stand and stuff.
00:11:20.48\00:11:21.51
That's the name of the shell.
00:11:21.61\00:11:22.51
Now, you know, you can also take
this whole thing too and you can
00:11:23.31\00:11:25.91
take a whole
wheat tortilla shell.
00:11:25.91\00:11:27.85
You can also use that as well.
00:11:28.42\00:11:30.12
But I want something
a little bit different.
00:11:30.45\00:11:32.05
You know, we come on a show.
00:11:32.19\00:11:35.39
Give you a lot of variety
because people always say I eat
00:11:35.96\00:11:39.13
the vegan stuff and
I just get tired of it.
00:11:39.13\00:11:40.76
Well, we always try to
bring something new on the show.
00:11:40.80\00:11:43.06
So that you can
see what's going on.
00:11:43.06\00:11:44.73
And this is a good one.
00:11:44.83\00:11:45.37
Keep watching 3 Airbnb.
00:11:45.37\00:11:46.37
You should never get tired of
eating plant-based not just our
00:11:46.60\00:11:49.30
cooking program but
other cooking programs as well.
00:11:49.30\00:11:51.87
I like this one here because
also it's a quick and easy one.
00:11:51.97\00:11:54.64
And I know that before in the
past when I was doing my satin
00:11:54.84\00:11:58.75
which was actually done with the
gluten base that you actually
00:11:58.75\00:12:01.55
had to make it all from scratch.
00:12:01.55\00:12:02.45
Now they actually have it at
the store already ready to go.
00:12:02.72\00:12:05.92
And because it's kind of like
a mock steak that draws your
00:12:05.99\00:12:09.06
attention, doesn't it?
00:12:09.06\00:12:09.92
My steak eating friends.
00:12:10.19\00:12:11.56
So it's a mock steak
that we're going to be making.
00:12:11.56\00:12:14.93
Okay.
00:12:15.16\00:12:16.23
I'll let Miss Kelly
get ready, get hot itself.
00:12:16.53\00:12:18.50
Now, honey, now the mock steak.
00:12:18.57\00:12:19.87
Now there's a lot on the market
as far as meat alternatives.
00:12:20.10\00:12:23.94
Right.
00:12:23.94\00:12:23.97
A lot of brands.
00:12:24.41\00:12:29.28
No, no, no.
00:12:29.28\00:12:30.51
Oh, this is a regular shelf.
00:12:30.58\00:12:31.85
In a cold area where you
have your tofu and your best and
00:12:31.98\00:12:35.58
stuff. It's actually there.
00:12:35.72\00:12:36.45
Already packed as well.
00:12:36.82\00:12:37.35
So it's not in the can.
00:12:37.35\00:12:37.99
No, it's not in the can at all.
00:12:38.15\00:12:41.42
than just...
00:12:41.42\00:12:42.26
And we're trying
to keep that down.
00:12:42.26\00:12:43.26
Right.
00:12:43.26\00:12:43.29
Okay, good.
00:12:43.69\00:12:47.50
a little bit or cut it up.
00:12:47.50\00:12:48.43
It comes in chunks, but you
can slice a little bit more.
00:12:48.60\00:12:50.73
Supposed to give the
assimilation of the steak.
00:12:51.10\00:12:52.70
Is it already seasoned?
00:12:52.70\00:12:54.04
Already ready to go.
00:12:54.37\00:12:55.10
Already ready to go.
00:12:55.14\00:12:56.04
We're just going to be
adding other things to it.
00:12:56.24\00:12:57.61
So I'm going to get you to go
ahead and get that pepper ready
00:12:57.61\00:12:59.87
for me. Okay.
00:12:59.87\00:13:02.41
And once we get our pan nice and
hot, I'm going to go ahead and
00:13:02.71\00:13:05.78
put the canola oil in.
00:13:05.78\00:13:06.75
All right.
00:13:08.05\00:13:11.95
oil.
00:13:11.95\00:13:16.49
that food is.
00:13:16.49\00:13:20.43
to an olive oil, it will
change the texture of the actual
00:13:20.43\00:13:24.47
product itself and bring
on that flavor a lot stronger.
00:13:24.47\00:13:26.74
We want this flavor to be
exactly like it needs to be.
00:13:26.74\00:13:26.77
So Kirsten is
getting that ready.
00:13:29.84\00:13:30.87
I'm going to just take my
spatula and we're going to move
00:13:31.21\00:13:37.58
it around. And by the
way, it is already pre -cooked.
00:13:37.58\00:13:40.78
So you don't have to do a whole
lot of cooking, which I really
00:13:40.85\00:13:43.25
like also.
00:13:43.25\00:13:48.06
Okay.
00:13:48.49\00:13:49.12
I'm going to add this to this.
00:13:49.19\00:13:50.19
Yes, you can add that to that.
00:13:50.39\00:13:51.36
Okay.
00:13:51.53\00:13:51.89
And not a whole
lot of cooking here.
00:13:52.39\00:13:54.20
I'm going to turn
this up a little bit more.
00:13:54.50\00:13:55.50
Let me just do this
so I can turn it up.
00:13:55.56\00:13:57.63
And just a little bit of,
you want to try and just get it
00:14:00.04\00:14:03.81
brown, but not really
look, not really brown brown.
00:14:03.81\00:14:06.51
Because it's
already brown in color.
00:14:06.51\00:14:08.51
But just we're
salting that for a hot second.
00:14:08.84\00:14:10.55
I'm going to
put that back there.
00:14:10.85\00:14:12.25
And so the peppers and the
onions came from the garden.
00:14:13.35\00:14:17.79
The garden.
00:14:17.79\00:14:18.39
And I've even grown garlic.
00:14:18.59\00:14:20.89
Now that's my surprise.
00:14:21.02\00:14:21.89
That's true too.
00:14:21.92\00:14:22.86
Garlic, one clove of garlic, one
clove can go into the soil with
00:14:23.43\00:14:29.90
the point of the
garlic up in the air.
00:14:29.90\00:14:31.97
It goes down into the soil.
00:14:32.30\00:14:33.94
And in 10 months, it
is a complete garlic bub.
00:14:33.94\00:14:39.31
Come on now.
00:14:39.37\00:14:40.04
Only God can do that.
00:14:40.14\00:14:43.35
I can't believe it.
00:14:43.48\00:14:44.55
You can't believe it.
00:14:44.55\00:14:45.18
One clove is an entire bub.
00:14:45.38\00:14:47.52
There you go.
00:14:47.52\00:14:51.19
Yes.
00:14:51.22\00:14:51.65
Right?
00:14:51.69\00:14:51.85
Yes.
00:14:51.95\00:14:52.39
And so I like that.
00:14:52.49\00:14:53.62
I like that.
00:14:53.69\00:14:54.69
I remember Senator Lawrence
Ellen White says that those who
00:14:55.02\00:14:58.23
have a property and also
a garden live like kings and
00:14:58.23\00:15:02.76
queens. Yes.
00:15:02.76\00:15:03.26
Self-sustaining and
growing your own produce.
00:15:04.17\00:15:06.27
And once you grow a
garden, folks, I mean, tomatoes,
00:15:06.67\00:15:10.47
cucumbers, you do not want to
buy a tomato at a store again.
00:15:10.47\00:15:13.24
I mean, once you taste it.
00:15:13.68\00:15:14.91
Well, you're different.
00:15:14.91\00:15:15.48
Yeah, it's totally different.
00:15:15.61\00:15:16.51
Yes.
00:15:16.75\00:15:17.21
Totally different.
00:15:17.21\00:15:20.98
Not only is the food good, but
also it gives you a chance to go
00:15:21.22\00:15:25.89
out and sit in nature.
00:15:25.89\00:15:26.86
Yes.
00:15:26.86\00:15:32.33
down.
00:15:32.33\00:15:32.93
Talked about stress also.
00:15:32.93\00:15:33.93
Oh, yes.
00:15:34.10\00:15:34.56
Talked about stress.
00:15:34.60\00:15:35.20
Yeah.
00:15:35.20\00:15:41.80
you know, and we said about the
brain and the brain's main food
00:15:41.80\00:15:41.84
is glucose, the brain.
00:15:46.31\00:15:47.58
Yes.
00:15:47.58\00:15:53.92
Bible or research on health
until I eat my breakfast first.
00:15:53.92\00:15:59.15
Then I get that glucose.
00:15:59.85\00:16:01.09
Then I study afterwards because
the brain's food is glucose.
00:16:01.09\00:16:05.76
And then who do you ask to bring
you in when you study the Word
00:16:05.96\00:16:10.13
of God?
00:16:10.13\00:16:10.80
The Holy Spirit.
00:16:11.03\00:16:12.97
Now, because the Holy Spirit...
00:16:14.10\00:16:14.74
It guides us into all truth.
00:16:14.74\00:16:16.54
...by direct and
lead and everything.
00:16:16.74\00:16:18.21
That bowl that you
had a few minutes ago?
00:16:18.51\00:16:19.81
Yes.
00:16:19.81\00:16:20.11
You want to burn it?
00:16:20.34\00:16:22.28
You can see how it's
got a little brown going on.
00:16:22.54\00:16:24.35
We don't want it to burn.
00:16:24.38\00:16:25.35
You want it to actually
just get a little brown.
00:16:25.68\00:16:27.78
It's supposed to give
assimilation of steak, of
00:16:28.02\00:16:30.85
course, you know. So I'm going
to put it back into the bowl
because then we got the
00:16:31.15\00:16:33.86
next part of this
one to do as well.
00:16:33.86\00:16:35.42
All right.
00:16:35.89\00:16:36.29
All righty.
00:16:38.33\00:16:39.13
And what's the name of this?
00:16:39.73\00:16:41.10
Sautéing.
00:16:41.43\00:16:41.83
Sautéing, okay.
00:16:42.33\00:16:43.30
Now, this is going to
be in the produce section.
00:16:43.33\00:16:46.50
Where they have tofu.
00:16:46.50\00:16:46.53
Where they have the tofu.
00:16:47.17\00:16:47.64
What are the tofu?
00:16:47.64\00:16:48.27
Coal items.
00:16:48.57\00:16:49.04
Coal items, okay.
00:16:49.20\00:16:50.41
That's where
it's going to be at.
00:16:50.57\00:16:51.67
I made...
00:16:52.81\00:16:53.51
And it's already seasoned.
00:16:53.51\00:16:54.64
You don't have to
really just heat it?
00:16:54.64\00:16:56.58
No, it's already ready to go.
00:16:56.58\00:16:57.41
Ready to go.
00:16:57.41\00:17:00.15
Why don't you go ahead and
put in the peppers and onions.
00:17:00.28\00:17:03.55
A spatula, yeah.
00:17:03.75\00:17:04.72
No, just go
ahead and put them in.
00:17:04.85\00:17:05.75
I'll stir it around.
00:17:05.95\00:17:06.45
Okay.
00:17:06.45\00:17:06.76
All right, so we got the...
00:17:07.32\00:17:10.93
Okay, you want a spatula.
00:17:10.93\00:17:11.79
Here we go.
00:17:11.86\00:17:12.36
Yeah, there you go.
00:17:12.39\00:17:12.86
Okay.
00:17:13.86\00:17:14.36
And then the other...
00:17:14.36\00:17:15.16
Go ahead, red peppers.
00:17:15.16\00:17:15.96
Red peppers.
00:17:16.16\00:17:16.70
Yeah, yeah, yeah, yeah.
00:17:16.73\00:17:17.57
This is all from our garden.
00:17:17.60\00:17:19.27
Yeah, uh-huh.
00:17:19.33\00:17:20.14
All right.
00:17:20.24\00:17:20.77
And the onions.
00:17:20.77\00:17:21.84
Okay.
00:17:22.30\00:17:22.77
Turn that down a little bit.
00:17:22.97\00:17:24.14
So folks, we have simple
and complex carbohydrates.
00:17:25.14\00:17:31.65
We have the good.
00:17:32.51\00:17:33.28
There's no bad
and there's no ugly.
00:17:33.38\00:17:35.15
Just the good.
00:17:35.55\00:17:36.52
That's it.
00:17:36.65\00:17:37.12
That's it.
00:17:37.32\00:17:41.46
doesn't look good,
it doesn't smell good.
00:17:41.46\00:17:44.66
If it's not economical, nobody's
going to bother with it.
00:17:44.96\00:17:48.40
Nobody's going
to bother with it.
00:17:48.43\00:17:49.33
Nobody's going
to bother with it.
00:17:49.33\00:17:54.00
a cooking class
and they made a...
00:17:54.00\00:17:56.40
We're going to make a
green split pea burger.
00:17:56.40\00:17:59.51
And I was like, okay,
I'm out of here because...
00:17:59.67\00:18:01.64
Burgers are not
supposed to be green.
00:18:03.35\00:18:04.25
They're not
supposed to be green.
00:18:04.25\00:18:05.21
Will be brown.
00:18:05.25\00:18:06.21
Because we eat with our eyes.
00:18:06.28\00:18:07.48
Oh, that's right.
00:18:07.48\00:18:10.99
Uh-huh.
00:18:10.99\00:18:15.86
And so along with that...
00:18:16.46\00:18:17.99
I began praying and our daughter
said, Mommy, if you don't really
00:18:18.13\00:18:22.86
like what's going on with the
food, why don't you do your own?
00:18:22.86\00:18:26.27
Coming out of
their mouth of babes.
00:18:26.60\00:18:27.90
Out of the mouth of
babes, she talked about it.
00:18:27.90\00:18:29.97
And once she said that, I said,
okay, yeah, let's do something
00:18:30.07\00:18:32.94
about it.
00:18:32.94\00:18:36.44
it.
00:18:36.44\00:18:39.65
that's when I got
involved in vegetarian cooking.
00:18:39.65\00:18:42.08
And not always a vegetarian.
00:18:42.62\00:18:44.15
I didn't really get to be a
vegetarian until after I got
00:18:44.62\00:18:46.55
involved in the church.
00:18:46.55\00:18:51.66
diseases, if indeed they would
eat the wrong foods instead of
00:18:51.66\00:18:56.90
the right foods.
00:18:56.90\00:18:59.67
You took a class on Councils on
Dice and Foods by Aquilla Wright
00:19:00.34\00:19:06.91
in Georgia.
00:19:06.91\00:19:07.28
Was that correct?
00:19:07.41\00:19:08.18
Yes, that's my first one.
00:19:08.18\00:19:08.94
And it's a whole class from...
00:19:08.98\00:19:10.48
It's a book called Councils
on Dice and Foods, all right, by
00:19:10.48\00:19:13.28
Ellen White.
00:19:13.28\00:19:17.09
Just studied a lot.
00:19:17.09\00:19:20.32
And I also learned that, believe
it or not, you don't have to
00:19:20.32\00:19:23.66
throw the baby
out with the bathroom.
00:19:23.66\00:19:24.66
Believe it or not, it's just
changing of things, changing
00:19:25.03\00:19:27.86
things out, all right?
00:19:27.86\00:19:33.97
already know you got your
above purpose onions going on.
00:19:33.97\00:19:35.97
So I'm going to
put that back in, okay?
00:19:35.97\00:19:36.00
And what's going to happen
is I'm going to put the lid on
00:19:39.27\00:19:41.34
this. It only
takes a few minutes.
00:19:41.44\00:19:42.48
Remember now, everything
is already pre-cooked.
00:19:42.51\00:19:44.05
I'm going to put the lid on top
of it and let it just simmer for
00:19:44.18\00:19:48.45
a hot second.
00:19:48.45\00:19:52.02
to stuff it in a shell and we're
going to talk about the other
00:19:52.02\00:19:54.76
things that go
with that as well.
00:19:54.76\00:19:56.16
Let's look at the
very next ingredient.
00:19:56.39\00:19:58.76
Okay, let's do it, honey.
00:19:58.99\00:19:59.96
Mexican brown rice.
00:20:00.83\00:20:02.33
It calls for one tablespoon
of canola oil, one garlic clove
00:20:03.00\00:20:07.60
minced, one medium green pepper
diced, one medium onion diced,
00:20:07.60\00:20:13.21
three cups of brown rice
steamed, one cup of diced
00:20:13.54\00:20:20.12
tomatoes, one cup of tomato
sauce, one half teaspoon of
cayenne pepper is optional and
00:20:20.12\00:20:26.29
one teaspoon of sea salt.
00:20:26.29\00:20:28.09
Okay, we're going to
get this ready to go.
00:20:29.22\00:20:31.06
All right.
00:20:31.06\00:20:31.53
Turn the stove on.
00:20:31.53\00:20:32.83
Okay, you want me to
go ahead and get this cut.
00:20:32.83\00:20:36.23
Let this turn down.
00:20:36.56\00:20:37.83
And this recipe
is another good one.
00:20:38.47\00:20:40.34
It's a quick one.
00:20:40.40\00:20:41.17
Already pre-did the brown rice,
steamed the brown rice, talking
00:20:41.67\00:20:44.74
about defeating diabetes.
00:20:44.74\00:20:45.74
Instead of white rice,
we're doing brown rice.
00:20:45.87\00:20:48.18
All right.
00:20:48.41\00:20:48.74
There you go.
00:20:48.84\00:20:49.38
We're going to get that.
00:20:49.38\00:20:49.78
Complex carbohydrates.
00:20:49.94\00:20:51.21
We're going to go
ahead and put our oil in.
00:20:51.28\00:20:52.88
All right, to get it started.
00:20:53.88\00:20:59.62
onions and garlic.
00:20:59.62\00:21:00.76
All of these are the seasonings
that make things taste good.
00:21:00.89\00:21:03.09
You know, really and truly, a
lot of times people say to me,
00:21:03.19\00:21:06.29
well, the food
tastes kind of bland.
00:21:06.56\00:21:07.76
Now that's because you
got to season that food.
00:21:07.86\00:21:09.56
You got to put the seasoning in
in order to get the flavors you
00:21:09.90\00:21:13.20
want. And unlike the meat dishes
that we have, you're going to
00:21:13.20\00:21:17.37
have, you will notice that that
when you're doing any kind of
00:21:17.37\00:21:20.81
plant-based food, it actually
gets better as it moves along
because then all the
00:21:20.88\00:21:23.61
seasonings get in.
00:21:23.61\00:21:24.45
So we're going to go
ahead and put in the onions.
00:21:24.68\00:21:26.72
Now about the brown rice.
00:21:26.88\00:21:28.12
Now, sometimes people say, well,
it takes too long to cook brown
00:21:28.28\00:21:32.79
rice. Can you talk about that?
00:21:33.09\00:21:34.92
Because we hear
that quite a bit.
00:21:34.92\00:21:36.39
I mean, you can get a rice
cooker, which I purchased you
00:21:36.49\00:21:40.00
one for you. What else?
00:21:40.23\00:21:41.00
Well, I thought you,
that's where I stopped.
00:21:41.80\00:21:44.03
You can kind of take
it over from there, honey.
00:21:44.90\00:21:46.27
Okay.
00:21:46.40\00:21:46.63
Okay.
00:21:47.27\00:21:48.74
Brown rice is going to
take a little bit longer.
00:21:48.90\00:21:50.64
Yeah.
00:21:50.74\00:21:53.91
minutes.
00:21:53.91\00:21:54.18
Okay.
00:21:54.31\00:21:57.01
that.
00:21:57.01\00:22:01.18
parboiled.
00:22:01.18\00:22:01.95
You put in the
packs in water, hot water.
00:22:02.12\00:22:04.05
Okay.
00:22:04.05\00:22:04.09
is concerned.
00:22:07.72\00:22:11.76
kernel with the hole on it.
00:22:11.76\00:22:13.33
And so as it's cooking, it's
going to be more better for us,
00:22:13.63\00:22:17.03
got more fiber going on.
00:22:17.03\00:22:18.03
It's not like white rice.
00:22:18.23\00:22:19.33
Now I do have people say, well,
I still don't like the white
00:22:19.60\00:22:22.34
rice, I mean the brown rice.
00:22:22.34\00:22:27.91
skillet with no oil in it.
00:22:27.91\00:22:29.98
You can put your brown
rice in a skillet, in a simmer.
00:22:30.18\00:22:33.28
And you're going to just let it,
you hear it popping like, you
00:22:33.65\00:22:35.62
know, popcorn dust.
00:22:35.78\00:22:39.22
of hot boiling water.
00:22:39.22\00:22:40.56
And voila, you also get brown
rice already steamed and also
00:22:41.32\00:22:46.19
not as hard.
00:22:46.19\00:22:46.63
Right.
00:22:46.76\00:22:49.46
Or simply
purchase a rice cooker.
00:22:49.46\00:22:49.50
You can purchase a
rice cooker as well.
00:22:52.80\00:22:54.14
Yes, you can.
00:22:54.44\00:22:57.47
So there you go.
00:22:57.64\00:22:58.47
So brown rice going in,
the complex carbohydrates.
00:22:58.74\00:23:02.44
Yes, yes, yes.
00:23:02.84\00:23:06.88
That's the bottom line.
00:23:07.08\00:23:07.82
That's the bottom line.
00:23:07.82\00:23:07.85
Bottom line is
get that fiber in.
00:23:08.65\00:23:10.19
Fiber in, yes.
00:23:10.19\00:23:11.39
And also the
complex carbohydrates.
00:23:11.49\00:23:15.12
Yes.
00:23:15.49\00:23:16.73
It's going to bring in
the complex carbohydrates.
00:23:16.83\00:23:18.73
We're trying to
defeat that diabetes.
00:23:19.19\00:23:20.86
We need to find other ways to
fix foods and not say, well, I
00:23:21.23\00:23:25.67
can't have that.
00:23:25.67\00:23:28.87
white rice.
00:23:28.87\00:23:29.44
No, yes, you can.
00:23:29.50\00:23:30.51
Yes, there you go.
00:23:30.54\00:23:32.81
All right.
00:23:32.81\00:23:36.14
Yes, you have.
00:23:36.24\00:23:36.91
And the reason why all right.
00:23:37.18\00:23:39.01
Okay.
00:23:39.28\00:23:39.71
So I'm going to go ahead.
00:23:39.91\00:23:41.12
I want you to go ahead and
put the garlic in for me, babe.
00:23:41.15\00:23:42.55
The garlic, okay.
00:23:42.75\00:23:43.75
You know, we got to make sure.
00:23:44.22\00:23:44.99
Put that there.
00:23:45.19\00:23:45.59
Okay.
00:23:46.49\00:23:46.86
All right.
00:23:47.86\00:23:48.49
Now, if the color is
right now, it's okay.
00:23:48.76\00:23:50.99
But we got to change this
because remember we said it's a
00:23:51.09\00:23:54.20
this is a
Mexican cuisine program.
00:23:54.20\00:23:55.80
Let's go ahead and
put in the diced tomatoes.
00:23:56.10\00:23:58.23
Okay, diced tomatoes.
00:23:58.47\00:23:59.70
Now we're going to see the
coloring of the foods changes
00:24:01.60\00:24:05.31
personality, changes color.
00:24:06.01\00:24:10.38
Okay.
00:24:11.28\00:24:11.68
And of course, it's
starting to change now.
00:24:12.58\00:24:15.35
Change this color.
00:24:15.38\00:24:16.28
Go ahead on and put
in the tomato sauce.
00:24:16.32\00:24:19.02
Tomato sauce going in.
00:24:19.09\00:24:20.52
All right.
00:24:20.79\00:24:21.12
There you go.
00:24:23.32\00:24:23.96
This is also a real nice
dish to do for the holidays.
00:24:25.33\00:24:28.20
You know, Thanksgiving,
Christmas, the red, the green,
00:24:28.90\00:24:31.90
the yellow, orange, all those
kind of colors that people are
00:24:32.43\00:24:34.94
used to seeing. Look at that.
00:24:35.64\00:24:36.24
Look at that.
00:24:36.27\00:24:36.67
Look at that.
00:24:36.71\00:24:37.31
Changing his personality.
00:24:37.31\00:24:38.44
This is so good and it goes
along very good with the steak,
00:24:39.64\00:24:44.15
the steak fajitas that we
actually have already made.
00:24:44.15\00:24:46.65
Now we're going to start
putting the seasoning in.
00:24:47.02\00:24:48.52
Okay, so now what we have here.
00:24:48.62\00:24:50.35
I'm going to use another spoon.
00:24:50.35\00:24:52.49
All right.
00:24:52.82\00:24:53.29
And now we've got onion powder.
00:24:53.96\00:24:55.39
Onion powder.
00:24:55.69\00:24:56.02
Have the sea salt.
00:24:56.19\00:24:57.09
Sea salt.
00:24:57.09\00:24:57.89
And we also
have, okay, the Olay.
00:24:57.93\00:25:00.36
Cayenne pepper.
00:25:00.90\00:25:01.60
Yeah, we do.
00:25:01.60\00:25:01.63
We got a little kick.
00:25:02.43\00:25:03.20
Cayenne pepper.
00:25:03.23\00:25:03.87
They make you say Olay.
00:25:04.03\00:25:05.20
Just a small amount of it.
00:25:05.80\00:25:07.57
You don't have to use it.
00:25:08.10\00:25:09.67
It is optional.
00:25:09.67\00:25:10.37
Which one is first?
00:25:10.84\00:25:11.64
It doesn't really matter.
00:25:11.74\00:25:12.37
It does not matter.
00:25:12.44\00:25:13.14
Go ahead and do that.
00:25:13.61\00:25:13.94
All right.
00:25:14.48\00:25:15.04
All right.
00:25:15.61\00:25:16.08
All right.
00:25:16.11\00:25:17.21
It's a small amount of it.
00:25:17.55\00:25:18.55
And this is the...
00:25:18.55\00:25:18.58
This is the onion powder.
00:25:19.91\00:25:22.08
Going in.
00:25:24.19\00:25:25.09
And a little sea salt.
00:25:25.29\00:25:26.32
And then a little bit
of the sea salt going in.
00:25:26.49\00:25:28.42
You want all that, honey?
00:25:28.42\00:25:29.32
Yep.
00:25:29.56\00:25:29.72
Okay.
00:25:30.39\00:25:30.83
Okay.
00:25:30.89\00:25:31.43
So I make the rice up
some time ahead of time.
00:25:31.86\00:25:34.13
Or you might have a dish you're
making up that has rice in it
00:25:34.13\00:25:37.90
and you have rice left over.
00:25:37.90\00:25:38.97
Guess what?
00:25:38.97\00:25:39.40
I put it in a plastic container.
00:25:39.67\00:25:40.80
Put it in a refrigerator.
00:25:40.90\00:25:41.67
A lot of time people say,
well, you cook all the time.
00:25:42.47\00:25:44.54
I cook a lot on Sundays.
00:25:44.87\00:25:46.17
I get everything ready on a
Sunday so that when I'm going
00:25:46.37\00:25:49.11
through the week, I don't just
say, okay, Monday we're having
00:25:49.11\00:25:51.95
rice and Tuesday we're going to
have something else and rice is
00:25:51.95\00:25:53.55
coming back.
00:25:53.55\00:25:54.08
I do all my rice for the week.
00:25:54.25\00:25:55.32
I do all my stuff on a Sunday
so things are ready to go.
00:25:55.72\00:25:58.79
It takes us quicker.
00:25:58.85\00:25:59.62
It's easier.
00:25:59.62\00:26:00.42
Is this not beautiful or what?
00:26:00.96\00:26:02.66
Look at that.
00:26:02.82\00:26:03.86
You're beautiful.
00:26:04.23\00:26:04.93
I'm looking at you too.
00:26:05.09\00:26:06.19
Thank you.
00:26:06.39\00:26:06.86
The dish and you.
00:26:06.90\00:26:10.13
But that's okay.
00:26:10.63\00:26:11.40
I'm preparing my attention to
the person who's preparing the
00:26:12.07\00:26:14.67
dish. Okay, Ducky.
00:26:14.67\00:26:14.70
All right.
00:26:15.80\00:26:16.44
I'm throwing you
off a little bit.
00:26:16.64\00:26:17.64
Yes, you are.
00:26:17.64\00:26:17.67
So let's go to the very next
recipe that goes along with it.
00:26:18.87\00:26:20.64
Oh, you changed
recipes just because of that.
00:26:20.68\00:26:22.28
Can we look at the next recipe?
00:26:22.31\00:26:23.45
We're making guacamole.
00:26:24.98\00:26:26.65
Guacamole, it calls for two ripe
avocados, one tablespoon of lime
00:26:27.32\00:26:33.39
juice, one half green pepper,
one tablespoon of lemon juice,
00:26:33.39\00:26:39.53
two scallions chopped, one small
tomato chopped, one teaspoon of
00:26:39.53\00:26:45.93
olive oil, one teaspoon of fresh
cilantro chopped, and sea salt
00:26:47.14\00:26:53.07
to taste. Now I see that you
brought your friends who love to
00:26:54.41\00:26:59.58
use. There you go.
00:26:59.75\00:27:00.62
Yeah, yeah, yeah, yeah.
00:27:00.72\00:27:01.68
I like this.
00:27:01.68\00:27:01.72
Yes.
00:27:02.62\00:27:06.72
High tech.
00:27:07.22\00:27:07.96
So this is a
lemon juice squeezer.
00:27:08.16\00:27:10.73
Is it a lime juice squeezer?
00:27:10.89\00:27:12.39
Yeah, lemons, limes, uh-huh.
00:27:12.39\00:27:14.03
Whatever.
00:27:14.10\00:27:14.46
Okay.
00:27:14.93\00:27:18.37
Let's go ahead
and do that for him.
00:27:18.37\00:27:18.40
So you put this in there.
00:27:19.17\00:27:20.20
Do you got a close-up with this?
00:27:20.40\00:27:21.40
Because this is really
half of that right there.
00:27:21.47\00:27:24.47
Okay.
00:27:25.14\00:27:25.74
And then this goes on top.
00:27:25.74\00:27:27.04
Okay, they
really got a close-up.
00:27:27.68\00:27:28.81
Okay, the pressure is on.
00:27:29.01\00:27:31.88
It's on and we have juice.
00:27:31.88\00:27:35.92
Now where do you
want me to put this juice?
00:27:36.55\00:27:37.72
Because I'm through.
00:27:38.22\00:27:39.12
Did you really
squeeze it really well, honey?
00:27:40.49\00:27:42.52
That's enough.
00:27:44.36\00:27:44.83
Okay.
00:27:45.53\00:27:45.76
Okay, now I've
already got the avocado.
00:27:46.43\00:27:48.60
I've already taken and
mashed it up and got it ready.
00:27:48.80\00:27:51.33
Now you'll notice sometime when
you do an avocado, if it sits
00:27:51.70\00:27:54.67
too long, it'll start
turning that brown color.
00:27:54.94\00:27:56.47
Okay, that's
because of the oxygen.
00:27:56.77\00:27:57.81
What you can do is because it is
using a lemon and lime, you can
00:27:58.04\00:28:01.34
take lemon juice itself, the
lemon you're going to be using
00:28:01.34\00:28:04.08
in the product, and you can just
kind of sprinkle it along with
00:28:04.08\00:28:07.52
you mashed up your avocado while
you're waiting to get the rest
00:28:07.52\00:28:09.92
of your ingredients together.
00:28:09.92\00:28:11.05
And it will keep the avocado
in that green color instead of
00:28:11.25\00:28:13.72
having it turn brown.
00:28:13.72\00:28:14.49
Just another for your
information kind of thing.
00:28:14.79\00:28:17.06
Okay.
00:28:17.43\00:28:19.06
Oh yeah, okay.
00:28:19.56\00:28:20.73
So how much lime did I get?
00:28:21.23\00:28:22.30
Well, not a whole lot
because let's go ahead.
00:28:22.53\00:28:24.27
I'll let you guess.
00:28:24.57\00:28:25.57
Uh -huh.
00:28:25.77\00:28:25.97
Uh-huh.
00:28:26.17\00:28:26.37
Oh yeah.
00:28:26.47\00:28:26.90
Oh yeah.
00:28:27.17\00:28:27.60
Yeah, yeah, yeah, yeah.
00:28:27.74\00:28:29.00
There you go.
00:28:29.17\00:28:29.60
Okay.
00:28:29.70\00:28:31.71
That was quick and easy.
00:28:32.74\00:28:33.61
Yeah, it's a good time.
00:28:34.14\00:28:35.68
Avocado.
00:28:35.71\00:28:40.52
have guacamole?
00:28:40.52\00:28:42.42
This is a simple but also
fruit and non-starchy vegetable.
00:28:42.42\00:28:52.13
So avocado falls
into that category.
00:28:52.56\00:28:54.30
Avocado falls in?
00:28:54.36\00:28:55.00
There you go.
00:28:55.00\00:28:55.50
Yeah.
00:28:55.60\00:28:59.30
Green peppers, once again.
00:28:59.90\00:29:01.84
We rolled the
peppers in our garden.
00:29:02.04\00:29:03.57
So we're going to
just stir that up.
00:29:05.01\00:29:06.91
And we're also going to put
in there, let's go ahead and put
00:29:07.24\00:29:09.84
our tomatoes, which
also came from the garden.
00:29:09.84\00:29:12.21
We're going to
put the tomatoes in.
00:29:12.38\00:29:13.42
Chopped tomatoes.
00:29:13.52\00:29:14.62
Which technically is a fruit.
00:29:14.85\00:29:17.09
Once again, once
again, once again.
00:29:17.09\00:29:19.25
A seed within
itself, Genesis 1, 29.
00:29:19.29\00:29:21.32
Although people think of it
as a vegetable, tomato and a
00:29:23.49\00:29:28.66
cucumber, they're fruits.
00:29:29.36\00:29:29.96
And avocado.
00:29:30.17\00:29:30.77
Technically, all right,
because they have a seed.
00:29:31.60\00:29:32.80
Got the seed in the center.
00:29:33.17\00:29:34.37
Got the seed going on.
00:29:34.40\00:29:35.37
Okay.
00:29:35.64\00:29:38.81
season.
00:29:38.81\00:29:39.24
We got the cilantro.
00:29:39.34\00:29:40.51
Go ahead and
put the cilantro in.
00:29:40.54\00:29:41.74
Okay.
00:29:41.78\00:29:42.18
All right.
00:29:42.41\00:29:46.48
whatever, just go ahead
and get dry cilantro as well.
00:29:46.68\00:29:48.92
Because it just helps to
make this recipe come out really
00:29:50.02\00:29:52.29
good. Then we're also going
to be adding in the, that's the
00:29:52.59\00:29:56.29
lemon juice. Lemon juice.
00:29:56.29\00:29:57.06
Already did a line.
00:29:57.16\00:29:58.26
Okay.
00:29:58.69\00:29:59.29
We're going to add the salt in.
00:29:59.39\00:30:00.66
Okay.
00:30:01.36\00:30:01.80
And we're going to
add in the olive oil.
00:30:04.00\00:30:05.93
Olive oil going in.
00:30:06.43\00:30:07.94
All right.
00:30:10.17\00:30:10.84
This is also, once
again, we eat with our eyes.
00:30:11.77\00:30:13.88
This is a very pretty dish.
00:30:13.88\00:30:13.91
Yeah, a little bit more of that.
00:30:15.74\00:30:16.64
Thank you, honey.
00:30:16.68\00:30:17.28
A real pretty dish.
00:30:18.08\00:30:18.91
Now from this, there's
two things that can happen.
00:30:19.28\00:30:22.25
Number one, number one, is you
can actually, now because you
00:30:22.25\00:30:26.39
can make a chunky guacamole just
like this and serve it up with
00:30:26.39\00:30:31.89
chips, or you can put it
on your toast or whatever.
00:30:31.89\00:30:34.10
But we're going to actually make
it a little bit more softer, but
00:30:34.46\00:30:36.63
still we want to see
those colors in here as well.
00:30:36.63\00:30:38.10
So we can open that up, my love.
00:30:38.10\00:30:39.40
Oh, the whole thing.
00:30:41.04\00:30:42.04
Okay.
00:30:42.50\00:30:42.84
The top.
00:30:43.00\00:30:43.41
Yes.
00:30:43.47\00:30:43.81
Okay.
00:30:43.94\00:30:44.31
Now I'm going to use my spatula.
00:30:44.64\00:30:45.84
Now you got, what's that chives?
00:30:46.41\00:30:47.94
Yeah, that's going to be, that's
not going to go right this
00:30:48.11\00:30:50.48
minute. Not yet.
00:30:50.48\00:30:51.05
Okay.
00:30:51.25\00:30:51.51
Okay.
00:30:51.51\00:30:51.91
I'm going to go ahead
and I'm going to put in.
00:30:52.55\00:30:54.28
Now can we turn this on high?
00:30:56.52\00:30:58.12
What's the highest level?
00:30:58.29\00:30:59.02
No, it cannot go on high.
00:30:59.02\00:30:59.05
I don't want it to turn.
00:31:00.29\00:31:01.09
You don't want it
to the highest level?
00:31:01.09\00:31:01.82
No, honey.
00:31:01.86\00:31:02.32
No, we cannot do that.
00:31:02.42\00:31:03.09
Okay.
00:31:03.22\00:31:03.59
Okay.
00:31:03.86\00:31:04.26
You can see that
he loves to do that.
00:31:04.86\00:31:06.39
I learned that
from two of the two men.
00:31:06.73\00:31:08.03
I know.
00:31:08.03\00:31:08.63
What, Tim the Two Man?
00:31:08.73\00:31:09.63
You've been watching
too many of those shows.
00:31:09.66\00:31:10.97
Okay.
00:31:11.23\00:31:11.50
He'd be on a roll.
00:31:14.17\00:31:15.34
Okay.
00:31:15.60\00:31:16.17
I want a pure recent brick.
00:31:16.27\00:31:17.67
What's the
highest level possible?
00:31:18.77\00:31:20.54
I need smoke coming
out of this machine.
00:31:20.54\00:31:22.58
Okay.
00:31:23.71\00:31:24.48
That's the reason why I
turn around and I do it.
00:31:24.78\00:31:27.12
Oh, okay.
00:31:27.12\00:31:27.78
I just don't be trusting you.
00:31:27.78\00:31:29.02
You don't be trusting me.
00:31:29.12\00:31:30.12
You should also
trust your husband.
00:31:30.39\00:31:32.09
Yeah, it depends on
what instrument he's using.
00:31:32.39\00:31:34.49
Yeah.
00:31:36.26\00:31:36.49
So with this in mind.
00:31:36.96\00:31:38.06
We're going to have a long
ride home after this program.
00:31:38.06\00:31:40.20
Okay.
00:31:40.70\00:31:41.36
Okay.
00:31:41.36\00:31:41.76
So this is 3ABN, it's not ours.
00:31:42.83\00:31:45.10
I'm not used to it.
00:31:45.20\00:31:46.27
Okay, you do it.
00:31:46.30\00:31:47.24
Yeah, I'm not used to that one.
00:31:47.30\00:31:49.40
Now, the word is.
00:31:51.14\00:31:53.14
The word is.
00:31:53.14\00:31:54.18
Pulse.
00:31:54.44\00:31:54.71
Pulse.
00:31:55.11\00:31:55.54
So you just pulse.
00:31:55.91\00:31:57.35
Hold up.
00:32:07.09\00:32:08.02
Hold up.
00:32:08.46\00:32:09.09
Okay.
00:32:12.86\00:32:13.19
Okay.
00:32:14.23\00:32:14.83
It's coming.
00:32:15.20\00:32:15.86
All right.
00:32:17.20\00:32:17.80
We're going to do
some more pulsing.
00:32:18.27\00:32:19.47
What's so funny, honey?
00:32:21.77\00:32:22.67
You are funny.
00:32:23.00\00:32:23.84
Okay, go ahead.
00:32:24.17\00:32:24.71
Pulse a little bit more.
00:32:24.71\00:32:25.61
All right.
00:32:29.44\00:32:30.15
Okay.
00:32:31.31\00:32:31.58
I'll do that last one.
00:32:33.72\00:32:34.68
Okay.
00:32:38.09\00:32:38.49
So you still have your tamales.
00:32:38.95\00:32:39.95
You can see them in there.
00:32:40.06\00:32:43.93
down as well.
00:32:43.93\00:32:44.73
I'm going to take it out.
00:32:44.96\00:32:46.46
Let's take it off of here.
00:32:46.76\00:32:47.66
Okay.
00:32:49.40\00:32:49.53
Next time we bring it on.
00:32:53.40\00:32:54.77
Yeah, we're not
used to this one.
00:32:55.37\00:32:57.47
It's got a different kind
of a personality going on.
00:32:58.71\00:33:00.88
I just want you to
see what that looks like.
00:33:01.94\00:33:03.75
Look at that.
00:33:03.91\00:33:04.41
Nice texture.
00:33:05.61\00:33:06.38
Like I said before, your
tortilla chips or whatever you
00:33:07.05\00:33:11.12
want to put on there.
00:33:11.12\00:33:14.16
well.
00:33:14.16\00:33:17.03
to our very next recipe that
we're going to be doing and that
00:33:17.03\00:33:21.46
is black bean salsa.
00:33:21.46\00:33:22.26
One 15 ounce can of
black beans drained.
00:33:22.90\00:33:26.10
One 15 ounce can of diced
tomatoes with green chiles.
00:33:26.10\00:33:30.97
One and a half cup
of scallions minced.
00:33:31.81\00:33:33.94
Four tablespoons of lime juice.
00:33:34.44\00:33:36.68
Fresh one and a half cup
of fresh coriander minced.
00:33:37.05\00:33:41.85
This is another
good one, Curtis.
00:33:42.88\00:33:44.52
Let's talk for a hot second
though, because I said can and
00:33:44.92\00:33:48.39
you know, we talk about can.
00:33:48.39\00:33:49.22
We're talking about
the defeating diabetes.
00:33:49.32\00:33:50.49
So we want to try to stay
away from as much as possible.
00:33:50.53\00:33:54.36
Okay.
00:33:54.36\00:33:55.00
We know fresh is always best.
00:33:55.00\00:33:57.23
Frozen.
00:33:58.33\00:33:58.83
Frozen.
00:33:59.10\00:34:02.44
Why the frozen better?
00:34:02.97\00:34:04.44
Well, as soon as the food
is picked from the source, they
00:34:04.94\00:34:09.18
flash freeze or flash
froze the food itself.
00:34:09.18\00:34:11.45
So it locks in the freshness.
00:34:11.48\00:34:13.01
And so therefore with that
in mind, it keeps in all the
00:34:13.18\00:34:16.45
nutrients. Now, if it's fresh,
unless it's a farmer's market,
00:34:16.85\00:34:21.22
by the time you eat it from the
grocery store, it may be past
the seven days or 10
00:34:21.22\00:34:25.23
days and loses
nutritional value.
00:34:25.23\00:34:27.23
So sometimes frozen
may be better than fresh.
00:34:27.60\00:34:31.93
It's flash frozen,
locks in the nutrients.
00:34:32.40\00:34:34.50
So just keep
that in mind as well.
00:34:35.00\00:34:36.44
Unless it's at a local farmer's
market, then of course, fresh
00:34:36.64\00:34:42.08
may be a little bit better.
00:34:42.08\00:34:45.35
really turn things over fast.
00:34:45.35\00:34:46.88
You want to go to
places to get real good food.
00:34:47.32\00:34:49.12
The canned beans, you can
actually cook the beans, the
00:34:49.12\00:34:52.62
black beans from scratch.
00:34:52.62\00:34:55.86
cooker and cook the
beans in a slow cooker.
00:34:55.86\00:34:58.06
But you know, people say to me
now when they watch our program,
00:34:58.53\00:35:02.33
I don't have time for all
that cooking, Paula and all that
00:35:02.33\00:35:05.43
stuff. So guess what?
00:35:06.33\00:35:07.34
They're actually black
beans in a can with no salt.
00:35:07.40\00:35:10.57
Oh, okay.
00:35:11.04\00:35:11.97
Black beans in a can, you'll see
the word organic, no salt added.
00:35:12.31\00:35:15.88
You have more opportunity to mix
in your seasonings when you do
00:35:15.88\00:35:19.58
it that way.
00:35:19.58\00:35:23.18
sodium content is too high.
00:35:23.18\00:35:24.72
If indeed you can't find it, the
no sodium canned black beans,
00:35:25.29\00:35:30.13
then you want to make sure when
you bring your black beans home,
00:35:30.13\00:35:32.93
that you
actually rinse them off.
00:35:32.93\00:35:34.56
Rinse them off
with your cold water.
00:35:34.83\00:35:36.40
That'll take a lot of
the sodium away completely.
00:35:36.67\00:35:38.90
And you're right back where
we started from, sodium free.
00:35:39.03\00:35:41.80
Not only want our diabetics
to think about the fat and the
00:35:42.30\00:35:46.21
sugar, but also we want them to
think about the sodium levels as
00:35:46.27\00:35:48.78
well. And so we have that.
00:35:49.28\00:35:50.51
And then the tomatoes with
chilies, you can make that from
00:35:50.68\00:35:56.52
scratch, or they already have
that once again in the store,
and tomatoes with the
00:35:56.52\00:36:02.09
chilies already there.
00:36:02.09\00:36:03.16
So that's another option that's
open to you as available as
00:36:03.79\00:36:06.96
well. And of course, the bottom
line is that because we're
00:36:07.30\00:36:10.40
talking about defeating
diabetes, think about it.
00:36:10.40\00:36:12.63
Already on the show,
we did a Mexican rice.
00:36:12.70\00:36:15.10
We did a mock steak fajita.
00:36:15.14\00:36:17.97
And then we turned around and
now we're actually doing, well,
00:36:18.24\00:36:21.14
we did the guacamole, all right?
00:36:21.14\00:36:22.68
So you know already, you're
saying to yourself, you know,
00:36:22.78\00:36:25.85
this is not a bad idea.
00:36:25.85\00:36:26.65
I really think I
could do this, okay?
00:36:26.65\00:36:26.68
Because we try to do foods that
are called superfoods, foods
00:36:29.45\00:36:33.72
you're used to.
00:36:33.72\00:36:34.36
And a superfood is that a
food that you grew up under.
00:36:34.89\00:36:38.33
You know, your mom, your mom and
dad, or your mama cooking in the
00:36:38.33\00:36:41.36
kitchen, there
were certain foods.
00:36:41.36\00:36:42.86
The holidays came up, your
birthday came up, or whatever,
00:36:43.20\00:36:46.20
and you would always say, hey
mom, would you fix this and so
00:36:46.20\00:36:48.70
for me? Well, when we look
at these foods, superfoods, they
00:36:48.94\00:36:52.21
are foods that you bring in from
when you're younger to your
adulthood, and you still
00:36:52.21\00:36:56.08
like them, all right?
00:36:56.08\00:36:57.38
And what we're doing, because
we're talking about defeating
00:36:57.58\00:36:59.88
diabetes, is we're not throwing
out foods you're used to.
00:37:00.35\00:37:02.25
You've had guacamole, you've had
Mexican rice, and you've even
00:37:02.25\00:37:06.32
had steak fajitas, all right?
00:37:06.32\00:37:08.36
We just did them
differently this time.
00:37:08.36\00:37:09.86
We did them
differently this time, okay?
00:37:09.92\00:37:11.69
And tortilla shells too.
00:37:11.86\00:37:13.23
Sometimes it's
enriched, tortilla shells.
00:37:13.53\00:37:16.60
Now you have
whole wheat, all right?
00:37:16.70\00:37:18.73
You want to get that dietary
fiber, the dietary fiber, all
00:37:18.93\00:37:23.74
right, on your
breads, all right?
00:37:23.74\00:37:24.54
Look at the dietary fiber.
00:37:24.54\00:37:25.91
Even on your pastas, all right?
00:37:26.27\00:37:29.51
The dietary fiber.
00:37:29.61\00:37:30.81
You want to be over about 20% of
dietary fiber on your pastas, so
00:37:30.88\00:37:35.08
make sure it's whole wheat, but
again, the dietary fiber as to
00:37:35.08\00:37:39.42
controlling diabetes and
glucose, blood sugar levels.
00:37:39.42\00:37:43.29
So, you know, we already
mentioned about the fact about
00:37:43.36\00:37:46.83
those instant pastas, you know,
white spaghetti noodles and all
00:37:46.83\00:37:50.47
that. Enriched,
yeah, all of that.
00:37:50.50\00:37:51.63
They now have also thin
whole wheat pasta noodles.
00:37:51.90\00:37:57.64
Good, yeah.
00:37:57.81\00:37:58.71
They have the elbow noodle.
00:37:58.81\00:38:00.88
They have the
spaghetti noodle, all that.
00:38:01.01\00:38:03.31
Whole wheat.
00:38:03.68\00:38:07.65
concerned.
00:38:07.65\00:38:10.59
actually getting into?
00:38:10.59\00:38:11.45
Try to eat more healthier.
00:38:11.89\00:38:12.95
It's in the stores.
00:38:13.42\00:38:16.22
No more regular
grocery store, all right?
00:38:16.39\00:38:19.46
Make it easy for yourself.
00:38:19.53\00:38:20.46
It's really easy
to defeat diabetes.
00:38:21.03\00:38:23.70
It really is, and even type
one diabetes, because sometimes
00:38:23.70\00:38:23.73
people say, well, that's
irreversible, but type one can
00:38:30.34\00:38:35.78
also be reversible while we can
establish and rebirth those beta
cells in the pancreas.
00:38:35.78\00:38:41.18
Type one diabetes.
00:38:41.38\00:38:42.08
Type one, type one, type two.
00:38:42.45\00:38:44.25
The name of the game, and that
type two, by the way, type two
00:38:44.42\00:38:47.32
basically is usually more of an
onset adult because it just
comes from not good
00:38:47.32\00:38:52.46
eating habits throughout your
life that eventually you wind up
00:38:52.46\00:38:56.06
with something like
type two diabetes, all right?
00:38:56.06\00:38:59.53
So let's get to this recipe
because this is an easy one
00:38:59.83\00:39:03.34
also. I'm going to just put in
in this one recipe because I'm
00:39:03.74\00:39:06.21
going to put into our blender.
00:39:06.21\00:39:07.58
Okay, open this up.
00:39:07.91\00:39:09.04
Yes.
00:39:09.24\00:39:12.38
Okay, okay.
00:39:12.75\00:39:13.68
I'm going to put in half.
00:39:13.78\00:39:14.82
You're going to say the
other half or something else?
00:39:15.82\00:39:17.95
The other ones are going into,
but you know, when you're doing
00:39:18.09\00:39:20.36
these foods, you don't want you
want all the color, texture, all
00:39:20.36\00:39:24.63
that's a part of it, all right?
00:39:24.63\00:39:25.73
So with that in mind, even
though it's getting crazy here,
00:39:25.89\00:39:28.86
it's getting crazy
going down, go down.
00:39:28.86\00:39:30.13
Okay, even with all that going
on, the name of the game is you
00:39:30.63\00:39:34.50
want it also.
00:39:34.50\00:39:36.87
You want to save some of
it because we want texture and
00:39:37.81\00:39:41.88
color. All right, now we're
going to go ahead and let me add
00:39:42.31\00:39:44.61
this. Let's
take the spoon, babe.
00:39:44.65\00:39:45.71
We're going to do
half of the half of this.
00:39:45.98\00:39:47.68
Yes.
00:39:47.92\00:39:48.32
Okay.
00:39:48.58\00:39:49.05
Have that as well.
00:39:49.08\00:39:50.02
That's enough.
00:39:53.89\00:39:54.52
Okay.
00:39:54.79\00:39:57.53
Okay, and got
some on the table too.
00:39:57.53\00:40:00.53
Okay.
00:40:01.33\00:40:01.66
All right.
00:40:02.56\00:40:03.06
Anything else going on here?
00:40:03.23\00:40:07.24
we're going to do the beans.
00:40:07.24\00:40:08.00
Go ahead and put that on top.
00:40:08.37\00:40:09.17
Oh, that's it.
00:40:09.17\00:40:09.20
We're going to pulse that.
00:40:09.84\00:40:10.91
We're going to pulse it.
00:40:10.97\00:40:11.71
Okay, see?
00:40:13.68\00:40:14.78
Okay.
00:40:15.21\00:40:15.41
Pulse?
00:40:15.51\00:40:15.78
Yes.
00:40:16.11\00:40:16.44
I was going to tell you one of
the things is a secret to this,
00:40:23.82\00:40:26.86
this one here, this food
processor, is that this piece
here goes over this
00:40:26.86\00:40:30.66
silver piece in the center.
00:40:30.66\00:40:32.09
Okay.
00:40:32.26\00:40:33.26
Let's go ahead
and do that again.
00:40:33.80\00:40:34.60
Okay, got it.
00:40:38.20\00:40:39.13
Okay.
00:40:39.23\00:40:39.60
There's no use of this one.
00:40:39.90\00:40:40.90
Okay.
00:40:46.27\00:40:46.71
All right.
00:40:46.71\00:40:47.61
Okay.
00:40:48.11\00:40:48.54
Okay.
00:40:48.81\00:40:54.08
this one, and we're going to go
ahead on and pour this into the
00:40:54.08\00:40:57.82
bowl.
00:40:57.82\00:40:58.22
So this is a pureed.
00:40:58.72\00:40:59.95
You don't want to make it real,
real soft, but remember now,
00:41:00.62\00:41:04.66
black bean salsa, oh yeah, with
some corn chips, yeah, uh-huh.
00:41:04.66\00:41:09.36
Honey hush.
00:41:09.46\00:41:10.10
Okay.
00:41:10.37\00:41:13.23
chips, a lot of those
are now corn type chips.
00:41:13.23\00:41:16.47
Corn chips.
00:41:16.47\00:41:17.21
They got black
bean chips out there.
00:41:17.34\00:41:19.21
All of these are things also
seasoned, taste good, and so you
00:41:19.51\00:41:24.38
don't have to say, well,
I can't, I can't, I can't do
00:41:24.38\00:41:27.98
vegetarian. I can't do it.
00:41:28.08\00:41:28.65
Yes, you can.
00:41:28.65\00:41:29.28
Well, the word is
whole foods, plant based.
00:41:29.62\00:41:33.89
Plant based.
00:41:33.89\00:41:34.79
That's what you will see.
00:41:34.99\00:41:35.59
That was you.
00:41:35.79\00:41:38.96
Absolutely.
00:41:39.26\00:41:39.59
Yes.
00:41:39.96\00:41:42.93
No, we're going,
we're finished now.
00:41:42.96\00:41:44.00
Guess what I'm going to do now.
00:41:44.07\00:41:47.70
And I'm going to also put
in the tomato with chilies.
00:41:50.71\00:41:55.38
I'm going to stir that up.
00:41:59.51\00:42:00.92
Look at that combination.
00:42:01.42\00:42:02.55
The thing is we
eat with our eyes.
00:42:02.55\00:42:05.72
If it looks good, smells good,
economical, I'm willing to try
00:42:05.79\00:42:10.33
it. And you can see that what
we've been preparing here in the
00:42:10.33\00:42:13.46
whole Mexican cuisine is that
it's not, it's also economical
00:42:14.20\00:42:20.50
and also it looks good.
00:42:20.50\00:42:21.17
And we haven't
even finished yet.
00:42:21.30\00:42:23.00
Okay, so now we're getting ready
to put in, we're going to put in
00:42:23.24\00:42:28.31
the lime juice.
00:42:28.31\00:42:28.68
Lime juice.
00:42:28.68\00:42:29.44
And we're also going
to put in the cilantro.
00:42:32.78\00:42:36.42
All right.
00:42:36.75\00:42:37.49
This is coriander.
00:42:37.95\00:42:39.12
Okay.
00:42:39.39\00:42:39.92
Now this, is this
from my garden too?
00:42:40.19\00:42:42.09
Yes.
00:42:42.09\00:42:42.32
Yes.
00:42:42.36\00:42:42.82
Okay.
00:42:42.82\00:42:43.02
Yes.
00:42:43.36\00:42:43.73
Will you smell that smell?
00:42:44.46\00:42:45.23
Can you smell that?
00:42:45.53\00:42:46.16
You can smell the lime.
00:42:46.53\00:42:47.50
You smell all the
different combinations here.
00:42:47.86\00:42:49.73
This is, and
this is going to be...
00:42:50.17\00:42:52.63
Scallions?
00:42:52.63\00:42:53.34
These are the, these
are the, yes, the scallion.
00:42:53.70\00:42:58.17
Yeah, you want to put that in?
00:42:58.27\00:42:59.41
Yes.
00:42:59.44\00:42:59.71
Okay.
00:42:59.87\00:43:00.28
All right.
00:43:01.11\00:43:01.68
There you go.
00:43:01.88\00:43:02.48
Yummy, yummy.
00:43:03.55\00:43:04.61
Look at that.
00:43:05.28\00:43:05.91
Look at the color.
00:43:06.01\00:43:06.78
Once again, beautiful color.
00:43:07.28\00:43:09.52
I just always say, God
made everything beautiful in his
00:43:11.05\00:43:13.56
time. When you think about the
foods and stuff that we have on
00:43:13.62\00:43:15.96
the marketplace.
00:43:15.96\00:43:19.96
Someone says, I don't
eat any carbs whatsoever.
00:43:20.73\00:43:23.13
Oh yeah, yeah.
00:43:23.13\00:43:23.80
I'm on, I'm on a low carb diet.
00:43:23.80\00:43:23.83
No carb.
00:43:26.37\00:43:26.87
Okay.
00:43:27.04\00:43:27.54
So what are you trying to say?
00:43:27.74\00:43:28.80
What?
00:43:29.17\00:43:32.14
I don't eat any pasta.
00:43:32.14\00:43:33.27
I just eat mostly fruit.
00:43:33.31\00:43:35.01
What did he say?
00:43:37.48\00:43:37.91
Fruit is a carbohydrate.
00:43:38.05\00:43:39.95
So that's why we
explain the different types of
00:43:41.18\00:43:45.15
carbohydrates. All right.
00:43:45.42\00:43:46.09
So, and they're like
almost like potatoes.
00:43:46.32\00:43:48.22
So I only eat potatoes.
00:43:48.59\00:43:49.79
Potatoes is good as long as
you eat it with the skin on.
00:43:50.79\00:43:55.76
The potato said,
please keep my skin on.
00:43:56.03\00:43:59.17
Yes.
00:43:59.17\00:44:03.27
oil.
00:44:03.27\00:44:03.64
There you go.
00:44:03.71\00:44:04.34
Now I went from
complex to refined.
00:44:04.54\00:44:07.71
Okay.
00:44:07.98\00:44:08.51
But I know what you said.
00:44:08.61\00:44:09.64
Did she take the
French fries away?
00:44:09.94\00:44:11.48
No.
00:44:11.65\00:44:12.01
Just guess what?
00:44:12.38\00:44:12.91
Oh, yes.
00:44:12.91\00:44:18.15
into strips like you
would see a regular French fry.
00:44:18.15\00:44:21.72
You can actually put, spray your
sheet pan, put it in the oven
00:44:21.72\00:44:26.56
about between
375 and 400 degrees.
00:44:26.56\00:44:29.56
Guess what?
00:44:29.56\00:44:30.70
In a few minutes, you
will have French fries.
00:44:31.03\00:44:34.04
Yes, you will.
00:44:34.10\00:44:34.70
That's not fried.
00:44:34.80\00:44:36.07
French fries done in baking.
00:44:36.40\00:44:38.11
Yes.
00:44:38.27\00:44:42.44
So the bottom line is that we
find people that says they have
00:44:42.51\00:44:46.61
a lot of excuses,
but you know what?
00:44:46.61\00:44:48.38
The excuse is nothing compared
to what can happen if we
00:44:49.18\00:44:53.39
continue to eat and do
the things we're doing.
00:44:53.39\00:44:55.09
We're just asking for trouble.
00:44:55.42\00:44:56.76
And folks, let me just say this.
00:44:57.13\00:44:58.39
We want to keep all
our limbs on our bodies.
00:44:58.39\00:45:03.53
Yes, yes, yes.
00:45:03.90\00:45:04.53
The foot, the toe, the leg.
00:45:04.53\00:45:06.80
I've seen too many of those over
the years and it's needless that
00:45:06.87\00:45:11.64
amputations are 150,000 per year
and that happens every three and
00:45:11.64\00:45:17.88
a half minutes.
00:45:17.88\00:45:18.61
Well, we know.
00:45:19.01\00:45:19.55
It doesn't have to be.
00:45:19.55\00:45:24.09
amputated.
00:45:24.09\00:45:24.75
Unfortunately, you say later
they're going to come back and
00:45:25.85\00:45:28.59
they're going to have.
00:45:28.59\00:45:29.32
I've seen that in surgery where
we do a person's foot either at
00:45:29.96\00:45:34.93
the ankle or half a foot come
back maybe a year or two years
00:45:34.93\00:45:38.07
later. I know
it's the same person.
00:45:38.10\00:45:39.10
Oh, wait a minute.
00:45:39.30\00:45:44.91
order.
00:45:44.91\00:45:47.91
I recognize that happened
more than once, more than once.
00:45:48.21\00:45:50.95
So you see in this program
it doesn't happen to you.
00:45:51.41\00:45:54.55
Well, you know, of course, we're
in health evangelism so one of
00:45:55.05\00:45:57.62
the things that we enjoy doing
is going to another state or
00:45:57.62\00:46:01.96
even our own area we live in and
putting on these conferences and
00:46:01.96\00:46:05.53
defeating diabetes is an actual
conference that we do and people
00:46:05.53\00:46:10.00
where we used to
do it in churches.
00:46:10.00\00:46:11.17
Now we do it in hotels,
convention centers because when
00:46:11.37\00:46:14.90
you take it out into the
community where the people are
those who really have
00:46:14.90\00:46:17.77
things going on when you move
into the community and they see
00:46:17.77\00:46:21.18
a defeating diabetes
conference coming up.
00:46:21.18\00:46:22.88
Guess what?
00:46:23.48\00:46:24.45
The people come from everywhere
not only the person who has
00:46:24.85\00:46:29.72
diabetes but also the children
of those individuals, the wife
00:46:29.72\00:46:33.15
or husband of those individuals
because they want to know how
can I get this together
00:46:33.15\00:46:38.09
where I'm at right now
the state I'm in right now.
00:46:38.09\00:46:40.56
Yes.
00:46:40.60\00:46:41.16
Is there any hope for me?
00:46:41.16\00:46:42.30
There's always hope.
00:46:42.43\00:46:44.17
God is the God of second chances
and if we will do what we need
00:46:44.50\00:46:48.60
to do he will do what he will
always do and that is save our
00:46:48.60\00:46:52.74
lives. So in South Central
Conference next year, Pentecost
00:46:53.04\00:46:59.45
2025. So in South Central
Conference we're adding health
00:46:59.95\00:47:05.32
evangelism to Pentecost 2025
next year and we encourage
others who are watching
00:47:05.32\00:47:09.99
as well to incorporate
also health evangelism.
00:47:09.99\00:47:14.20
This is Christ's ministry
Matthew 423 the first time the
00:47:14.46\00:47:20.64
word gospel is used in the
Bible in the New Testament.
00:47:20.64\00:47:22.77
The second time Matthew 935 the
third time Matthew 11 verse 5
00:47:22.94\00:47:29.28
all three times the word gospel
is used and also ministering to
00:47:29.28\00:47:32.45
the people's physical
needs is also included as well.
00:47:32.45\00:47:35.55
Oh yeah.
00:47:35.82\00:47:38.05
I know she's not going to have
dessert on this program because
00:47:38.45\00:47:40.46
we're talking
about defeating diabetes.
00:47:40.46\00:47:41.49
People say, oh if I'm a diabetic
I cannot have any desserts.
00:47:41.66\00:47:45.83
No dessert.
00:47:45.86\00:47:46.56
We've heard that before.
00:47:46.70\00:47:47.76
All right we got a dessert for
you on this one also Defeating
00:47:47.96\00:47:50.37
Diabetes.
00:47:50.37\00:47:50.47
Look at this recipe.
00:47:50.90\00:47:52.90
All right let's do it.
00:47:52.93\00:47:53.77
Grilled pineapples.
00:47:53.77\00:47:55.84
It calls for one fresh pineapple
peeled and cut into slices
00:47:56.20\00:48:02.21
either half inch or three fourth
inch cuts and then one
tablespoon of canola
00:48:02.21\00:48:06.95
oil.
00:48:06.95\00:48:07.42
All right.
00:48:08.35\00:48:11.72
to finish up
with that pineapple.
00:48:11.72\00:48:13.29
Yeah I already put things
out already that we have done.
00:48:13.42\00:48:16.69
So we're going to add to
that this last recipe honey.
00:48:16.69\00:48:20.40
Last one and believe
it or not fresh pineapple.
00:48:20.50\00:48:23.50
Fresh pineapple.
00:48:23.50\00:48:24.90
Okay not canned pineapple.
00:48:25.73\00:48:28.20
Fresh pineapple.
00:48:29.10\00:48:31.94
No we don't want that.
00:48:32.17\00:48:33.21
Fresh pineapple.
00:48:33.31\00:48:34.44
So all I'm going to do is
actually I'm going to paint them
00:48:34.61\00:48:36.81
with a little bit
of the canola oil.
00:48:36.81\00:48:38.11
Oh okay.
00:48:38.35\00:48:39.01
Okay so that we can
get we need ridges on it.
00:48:39.48\00:48:41.98
Yeah now your skillet
skillet is heating now okay.
00:48:42.18\00:48:45.12
Yep I need it to be let's make
sure the skillet will be ready
00:48:46.86\00:48:50.56
to do some
grilling for real for real.
00:48:50.56\00:48:52.69
Mm-hmm I'll turn
down if I need to.
00:48:53.29\00:48:55.63
Okay all right because you want
to make sure the skillet is nice
00:48:55.93\00:48:58.87
and hot.
00:48:58.87\00:49:00.80
Yes once I put it
in here I'll paint it.
00:49:00.94\00:49:02.44
Oh okay okay.
00:49:02.47\00:49:03.41
You turn it over.
00:49:03.61\00:49:09.54
down so that you can get
the lines on it all right.
00:49:09.54\00:49:11.81
Okay so let's go ahead on and
get our first one up and just
00:49:11.95\00:49:17.69
put it on the grill.
00:49:17.69\00:49:18.22
Yeah I've heard so many times oh
I'm a die to beg I cannot have
00:49:21.39\00:49:26.29
fruit and I don't know how many
times we've heard that right
00:49:26.29\00:49:29.90
honey. I don't know.
00:49:30.13\00:49:34.30
God.
00:49:34.30\00:49:40.21
if there's natural sugars
in there and with the fiber.
00:49:40.21\00:49:45.91
Now let me let me say this there
is a lot of pineapple recipes on
00:49:46.78\00:49:52.52
the market.
00:49:52.52\00:49:52.85
Okay pineapple recipes.
00:49:53.86\00:49:55.16
Yes.
00:49:55.52\00:49:58.26
we're trying to keep it simple
and they actually was requesting
00:49:58.26\00:50:02.13
because people say where
do you get your recipes from?
00:50:02.13\00:50:03.60
I look at a lot of recipes I try
to see if I can change them up
00:50:03.83\00:50:07.84
to make them more healthy if
I really can I leave them alone
00:50:07.84\00:50:11.34
but when I saw the pineapple one
I actually thought to myself
what if we use a fresh
00:50:11.34\00:50:14.78
pineapple what if
we cut it ourselves.
00:50:14.78\00:50:16.91
Okay.
00:50:17.01\00:50:20.68
had cinnamon and they had sugar
but they actually coated on top
00:50:20.68\00:50:24.55
of the pineapple.
00:50:24.55\00:50:24.82
Oh okay.
00:50:24.85\00:50:27.89
defeating diabetes so we
definitely can't be doing any
00:50:27.89\00:50:30.69
sugar. God already put
the sweetness in the pineapple
00:50:30.73\00:50:33.40
already. Yeah yeah yeah.
00:50:33.53\00:50:36.93
Okay so I test it because I love
that you know my main thing is
00:50:37.73\00:50:42.34
is food research
looking at foods and seeing how.
00:50:42.34\00:50:46.41
Stylists.
00:50:46.91\00:50:49.81
how's it going to look like
the things that you're used to
00:50:49.81\00:50:51.75
eating you know and so with that
in mind I say well what if I
00:50:51.75\00:50:55.25
just put a little bit of I need
canola oil or you're gonna have
00:50:55.25\00:50:58.19
to spray your skillet with that.
00:50:58.19\00:50:58.82
Okay.
00:50:58.82\00:50:58.85
sugar in it.
00:51:01.56\00:51:02.46
Oh actually that's right that's
right so we'll stick that's
00:51:02.89\00:51:04.49
right. So the bottom line is
that you want to do something so
00:51:04.56\00:51:06.93
I said well let me try a little
bit of canola oil and put the
canola oil on top of
00:51:06.93\00:51:11.33
the coconut I mean
coconut on top of the pineapple.
00:51:11.33\00:51:13.60
Okay.
00:51:13.77\00:51:18.01
stripes across it then I flip
it over on the other side and so
00:51:18.01\00:51:21.41
therefore you still want to get
your dessert because it is once
00:51:21.41\00:51:24.95
again a simple
carbohydrate trade.
00:51:24.95\00:51:27.55
And the thing about it is
because it's fruit now my blood
00:51:27.92\00:51:31.82
sugar goes up your
blood sugar supposed to go up.
00:51:31.82\00:51:34.86
Yes.
00:51:34.86\00:51:38.93
maybe two hours or so and then
go back down to a normal level
00:51:38.93\00:51:42.30
so this is quick energy right
here fruit and also complex
00:51:42.30\00:51:49.34
carbohydrates and also no
process that's the bad and no
ultra process that's the ugly.
00:51:49.34\00:51:56.44
That's the ugly.
00:51:56.54\00:51:57.21
That's the ugly.
00:51:57.25\00:51:57.85
So what did we do today?
00:51:58.01\00:51:59.21
We did we did steak mock steak
fajitas and on those fajitas you
00:51:59.61\00:52:05.45
can always add I got the
soy sour cream and I got the the
00:52:05.45\00:52:09.76
salsa to go with that as
well all right and then we did a
00:52:09.76\00:52:12.79
Mexican rice. All
right Mexican brown rice.
00:52:12.79\00:52:15.43
Yeah yeah yeah yeah yeah.
00:52:15.43\00:52:16.33
Complex.
00:52:16.36\00:52:16.77
Then we did guacamole.
00:52:17.67\00:52:19.47
Guacamole.
00:52:19.67\00:52:20.07
Guacamole.
00:52:20.54\00:52:20.94
To tear chips.
00:52:21.10\00:52:21.64
The chips going with it.
00:52:22.07\00:52:23.37
Corn to tear chips all right and
then we also went to our black
00:52:23.37\00:52:27.41
bean salsa.
00:52:27.41\00:52:28.01
Yes complex carbohydrates
all right black beans.
00:52:29.24\00:52:32.18
And then we did our grill.
00:52:32.41\00:52:33.18
Let's just see.
00:52:33.42\00:52:33.98
Now we're doing
some more grill here.
00:52:34.25\00:52:35.38
Let's see if we're going to get
us a let's see what we got let's
00:52:35.75\00:52:37.79
see if we did anything at all.
00:52:37.79\00:52:39.22
I got a little bit turning.
00:52:39.39\00:52:40.26
Yeah it's turning.
00:52:40.69\00:52:43.12
Make sure you get
those lines on it.
00:52:43.12\00:52:44.86
Yeah right and these are
absolutely I don't know if you
00:52:45.39\00:52:49.33
can smell that you can smell
that pineapple is doing this
thing right now so the
00:52:49.33\00:52:53.07
combination.
00:52:53.07\00:52:53.74
Usually if you don't you say
I'm not I'm not going to get no
00:52:55.14\00:52:57.91
pineapple and be cutting it all
up and everything that's just
00:52:57.91\00:53:00.98
too much work.
00:53:00.98\00:53:05.38
already cut the
pineapple up for you.
00:53:05.38\00:53:07.92
Cut it up took all the skin
off of it put it into a round
00:53:08.42\00:53:12.72
container. Okay and you can
purchase it that way already
00:53:12.95\00:53:15.89
ready to go. All you have to do
is slice it into the size that
you actually want to
00:53:16.06\00:53:18.76
slice it.
00:53:18.76\00:53:21.10
So much more convenient.
00:53:21.10\00:53:21.13
You don't have to
work yourself to death.
00:53:22.03\00:53:23.37
So that that's the name of
the game and don't forget we
00:53:23.53\00:53:26.53
actually talked about the effect
of the stuffum shells that you
00:53:26.53\00:53:30.51
can actually get
also in the marketplace.
00:53:30.51\00:53:31.71
What's it standing stuff?
00:53:31.84\00:53:33.21
Standing stuff shells.
00:53:34.01\00:53:34.91
Most of the time people
see those and they're used to
00:53:35.51\00:53:37.78
putting lettuce and tomatoes and
onions in it and that kind of
00:53:37.78\00:53:40.25
way. But these we
have a mock steak.
00:53:40.25\00:53:43.08
Yes.
00:53:43.55\00:53:44.05
Right a mock steak.
00:53:44.09\00:53:44.65
Yes.
00:53:44.72\00:53:46.32
Now the sauce the white what is
that we didn't do that did we?
00:53:46.35\00:53:50.06
In the middle of the sour cream.
00:53:50.43\00:53:51.66
The sour cream.
00:53:51.66\00:53:52.56
And the salsa
actually goes on that fajita.
00:53:52.63\00:53:56.16
Oh I see okay.
00:53:56.56\00:53:57.87
Then you pick it up and
then you eat it that way.
00:53:57.87\00:53:59.83
Oh okay yes.
00:53:59.87\00:54:01.20
So I like this right here where
they each have their own little
00:54:01.30\00:54:04.41
slot where they belong.
00:54:04.41\00:54:05.61
Belongs to them there as well.
00:54:06.04\00:54:07.54
Those are also out
there on the marketplace.
00:54:07.94\00:54:09.54
I'm always looking
for something different.
00:54:09.54\00:54:10.91
Always always what's
going on what's going on.
00:54:11.31\00:54:13.08
Let's see how we're doing with
the okay now it's coming with
00:54:13.15\00:54:16.62
the lines now.
00:54:16.62\00:54:17.42
Yes okay there we go all
right let's see let's see yeah.
00:54:17.82\00:54:22.06
Okay this is working right now.
00:54:24.03\00:54:25.66
Yes yes.
00:54:26.03\00:54:26.63
So they look really good.
00:54:26.66\00:54:27.66
They're ready you want to
make sure your skill is hot.
00:54:28.43\00:54:30.13
Remember don't forget to put the
canola oil on top of it to get
00:54:30.47\00:54:32.90
the lines you to get.
00:54:32.90\00:54:36.27
finished product.
00:54:36.27\00:54:39.34
So we're going to add
that to our tray already.
00:54:39.34\00:54:41.78
Is it ready to go now or
just about a little bit more.
00:54:42.21\00:54:44.28
Second I want to go
ahead and turn the heat off.
00:54:44.71\00:54:46.15
Okay yeah you
can smell the smell.
00:54:47.95\00:54:49.78
I think we have now
interested in my wife cookbooks.
00:54:50.59\00:54:54.09
I think we have the information
just put that on the screen.
00:54:54.12\00:54:56.66
Our contact information should
be on the bottom of the screen
00:54:56.73\00:54:59.79
there it is.
00:54:59.79\00:55:04.33
That's my personal sale as well
and contact us about the recipes
00:55:04.40\00:55:09.70
and also the cookbooks
that we have available.
00:55:09.70\00:55:12.07
You have two cookbooks so just
briefly talk about those two.
00:55:12.64\00:55:15.98
Vegetarian cooking made easy and
global vegetarian cookbook made
00:55:16.21\00:55:21.18
easy.
00:55:21.18\00:55:21.82
Now they're called vegetarian
but it's basically all a hundred
00:55:22.42\00:55:25.02
percent plant-based although
it's called vegetarian it's
00:55:25.02\00:55:29.22
actually plant -based and so the
first one has about 120 recipes
00:55:29.22\00:55:33.96
that's vegetarian
cooking made easy.
00:55:33.96\00:55:35.03
The second one
global has over 160 recipes.
00:55:35.03\00:55:39.53
Yes.
00:55:39.57\00:55:45.71
recipes in either one.
00:55:45.71\00:55:46.68
They're different recipes.
00:55:46.68\00:55:47.71
So one is mostly American
recipes done in a healthier
00:55:48.21\00:55:51.05
format. And global.
00:55:51.51\00:55:55.05
Italian, etc.
00:55:55.32\00:55:56.05
And I have to test
all of these recipes.
00:55:56.48\00:55:59.69
I mean I'm up to
my ankles doing this.
00:55:59.79\00:56:02.12
I mean some might have to do
it and I'm the guy but just keep
00:56:02.12\00:56:06.29
those recipes coming honey.
00:56:06.29\00:56:07.23
I can't tell you how many people
say can I possibly come into
00:56:07.60\00:56:10.10
your home and
test those recipes out.
00:56:10.10\00:56:11.97
Yeah and I'll say no not today
and tomorrow it's not looking
00:56:12.37\00:56:16.14
good either all right.
00:56:16.14\00:56:17.01
So we got just a
few more minutes.
00:56:17.14\00:56:18.74
Can we sample this before we go
out or just maybe a little bit
00:56:18.87\00:56:24.81
or just maybe a piece or
something because we just I got
my eye on a clock and
00:56:24.81\00:56:31.19
baby this is going to be hot.
00:56:31.19\00:56:32.29
Now baby you hot too baby.
00:56:32.89\00:56:34.32
But I want I want the pineapple
right now for right now.
00:56:35.19\00:56:37.49
So let's kind of go with that.
00:56:37.49\00:56:40.03
Oh see okay see
you kicked me again.
00:56:40.46\00:56:42.50
Okay stop it.
00:56:44.00\00:56:46.23
Okay honey we got well okay.
00:56:46.63\00:56:48.24
Okay it's time to close.
00:56:51.31\00:56:53.31
John 10 10 Jesus said I come
that they might have life and
00:56:53.78\00:57:00.98
have it more abundantly.
00:57:00.98\00:57:02.28
See you next time.
00:57:02.32\00:57:03.52