Participants:
Series Code: TDYL
Program Code: TDYL240028B
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00:11 Well, welcome back from the diabetes conversation.
00:15 Had a wonderful conversation. 00:16 You know, now we had to change. 00:18 We don't want to mess up those shirts. 00:20 No, no, no, no. 00:25 So that therefore, well, this is a light brown, yours a dark brown. 00:28 It's okay. 00:29 It's close enough, right? 00:30 It's close enough. 00:30 All right. 00:31 Talked about that diabetes. 00:32 Well, yes, we did. 00:36 that was talk about a couple of things that's actually going on 00:39 with us. 00:40 Oh, upcoming events? 00:42 Yeah. 00:44 We want to get everything in the first hour. 00:47 So on this end, we're going to talk about our upcoming events. 00:50 So you want to get out your pad, pencil, or your cell phone, because 00:55 there's some dates about three things that's coming up within the 00:58 next few months here, 2024. 01:00 And so let's go to the screen and look at where we're going to be in 01:04 the coming months as well. 01:05 So let's go to the screen at this time. 01:07 The Women and Men's Wellness Day. 01:09 All right. 01:15 Adventist Church that's there in Murfreesboro, Tennessee. 01:19 And so contact information is 707 -803-2421. 01:26 Again, 707-803-2421. 01:33 That's the Men's and Women's Wellness Day. 01:36 And my wife, she has a program. 01:39 Just briefly talk about yours and then I'll talk about mine just 01:42 briefly, honey. 01:42 It's about women's health. 01:43 Yeah, women's health. 01:45 All the things that go on with women, because a lot of times you 01:46 don't hear that. 01:50 We have a packed house to talk about women and their hair health. 01:54 Okay. 01:56 The women have one area. 01:57 I have the men in that other area. 01:59 And my presentation is entitled Bedroom, Belly, and Beyond. 02:04 All right. 02:08 simultaneously there at the Oakland's Park Seventh Day 02:10 Adventist Church. 02:11 All right. 02:11 Next one. 02:12 Okay. 02:13 All right. 02:16 Controlling Cancer Conference. 02:18 That's right. 02:19 Controlling Cancer Conference. 02:21 October 12th at the Glendale Seventh Day Adventist Church in 02:25 Indianapolis, Indiana. 02:27 All right. 02:36 Again, 281-217-4634. 02:42 That's at the Glendale Seventh Day Adventist Church, October the 12th. 02:46 That's a Saturday. 02:52 the same presentation, male and female presentations as well. 02:56 And we'll divide those groups out on that Sunday as well. 02:59 So dealing with cancer. 03:01 And that was good because we're going to be talking about cancer. 03:04 Yes. 03:07 Breast cancer, prostate, lung, and colorectal. 03:11 So yeah. 03:15 church, we do In the Pink Sap. 03:17 That's right. 03:18 In the Pink Sap. 03:19 Everybody's got pink on. 03:20 Even a pastor has a pink bow and stuff as well. 03:23 It's a big day. 03:24 And also I do My Story. 03:26 That's right. 03:34 And conqueror. 03:35 And a conqueror. 03:35 We changed the name. 03:36 I think you're going to make it, honey. 03:38 I think you're going to pull through. 03:39 I think she's going to pull through. 03:40 18 years, yeah. 03:41 And they've done this program on 3ABN as well. 03:43 That's right. 03:47 only am I an 18-year survivor, no chemo, no radiation, no hormone 03:51 treatment. 03:52 It's God all the way. 03:54 God's diet. 03:55 God's lifestyle. 03:56 I'm still here. 03:57 I'm still here. 03:58 I'm still here. 04:01 I still have people all the time. 04:03 My wife, we did do chemotherapy. 04:07 None poisonous chemotherapy. 04:10 And then we got one. 04:13 Oh yeah. 04:13 All right. 04:15 And so now the last one coming up. 04:17 This is kind of like a special research that's going on currently 04:22 in the Huntsville area. 04:24 This is the Black Longevity Study, a Contributing Longevity in Blacks 04:29 in Huntsville, Alabama. 04:31 So this is a study done by the researchers at Oakwood University. 04:35 It's going on as we speak. 04:37 So if African Americans, if you live in the Huntsville, Alabama 04:41 area or a 25-mile radius that includes basically North Alabama 04:47 and you have to be 85 years or older, not Hispanic. 04:52 You do not even have to be a seven -day Adventist and they will go to 04:56 your home or location of your choice, agreed location, and 05:01 they'll come to you or come to your home. 05:03 And this is a study done on the longevity of people in that area. 05:07 And this is the contact information, also the number as 05:11 well. 05:13 The email is blackstudyproject .gmail.com. 05:19 Again, blackstudyproject.gmail.com. 05:24 And the telephone number is 256-326 -5243. 05:29 Again, 256-326-5243. 05:35 They will come to your home or a location decided. 05:39 And also, there's a compensation as well going through this study. 05:42 There's a little bit of a stipend to get now. 05:44 There is a longevity, disproportionate longevity in the 05:50 Huntsville, Alabama area. 05:52 So now the study is being done by the researchers at Oakwood 05:55 University. 05:56 And it's going to be good too. 05:59 good is that they actually do studies because believe it or not 06:02 in the Huntsville, Alabama area, even in our own one church, which 06:06 is First Church, there are many individuals in this church who are 06:10 not only 85, they are 90, 95. 06:13 We even have 100-year-old individuals in the church as well. 06:17 So the study is coming down to see what is going on and what's going 06:20 on with our health and longevity about how we get to live so much 06:24 longer. 06:25 I love it. 06:25 I love it. 06:31 the end of this month. 06:32 So you need to call as soon as possible. 06:36 And there'll be some compensation on that as well. 06:38 So I look forward to getting information and you can contact 06:42 Duff if you missed that number as well. 06:44 All right. 06:46 those dates out there. 06:47 Yes. 06:48 You're always asking questions. 06:49 Where are you guys at? 06:50 When are you coming to my area? 06:51 And they can also call their relatives and let them know we're 06:53 coming to the area they're going to be in as well. 06:55 So it's a good way to do that as well. 06:57 That's our 2024 schedule for this year. 07:04 And now 2025 is already booked already. 07:08 So, but anyway, that's 2024. 07:10 So looking forward to being in your area in the Indianapolis, Indiana, 07:15 and also Murfreesboro, Tennessee. 07:17 I love it. 07:18 I love it. 07:18 I love it. 07:21 Yes. 07:26 the way that God works with us. 07:28 And I mean, if we do, we are supposed to do how things can 07:32 correct themselves and sometimes not even correct, but can stop it 07:35 from going any further. 07:36 And so with that diabetes, defeating diabetes, that's why it's 07:39 called defeating diabetes, not only to keep from having diabetes, but 07:43 also once you have diabetes, being able to get a control method on it. 07:48 Yeah. 07:51 mentioned this, I can't remember. 07:53 If you see the commercials on television, it usually talks about 07:56 the medication for diabetes. 07:58 And the medication is geared to get your A1c below 7%. 08:05 Now think about that. 08:07 Medications on television, the commercial, get your A1c below 7%. 08:11 Well, now for a lot of people, you're still a diabetic. 08:14 That's right. 08:17 So we want those individuals to get it not just below 7%, but in the 08:22 normal range, which is 5.6% or lower. 08:27 Therefore, you're no longer diabetic or pre-diabetic. 08:30 That's normal range, no medication at all. 08:34 Again, ask your healthcare professional before you incorporate 08:38 any integrative or lifestyle medicine as far as that's 08:41 concerned. 08:44 that talking about simple carbs and the complex carbs. 08:48 We talked about the refined carbs and then we ended up with the ultra 08:52 refined. 08:52 The worst. 08:58 of what people are actually doing and alternatives. 09:02 But you know on 3ABN, when we bring the food in and we fix it, it is 09:07 like, go, go. 09:09 Knock down, drag out good. 09:11 That's your term. 09:12 Knock down, drag out good. 09:15 And once again, I'm really glad to be able to do this program too, 09:18 Chris, because we're able to bring in our veggies from our garden. 09:22 Oh, yes. 09:23 You want to show that picture now? 09:25 Yeah, let's go show this picture. 09:27 Let's go master garden there. 09:29 Now, that's one of our four by eight gardens. 09:32 We have two of those and you see there, those are the simple 09:37 carbohydrates, all right? 09:39 And complex. 09:40 And complex, right. 09:45 I know you're getting hungry. 09:46 And that garden is literally weed free. 09:51 Four by eight, raised bed garden. 09:53 It's part of a study, by the way, instead of Alabama. 09:55 So we are going to go to our very first. 09:57 Okay. 09:58 This is actually called Mexican cuisine. 10:01 Oh, okay. 10:02 I love Mexican food. 10:03 We got a lot of stuff that we're going to be doing. 10:04 The first one is going to be a steak fajita. 10:07 Oh, all right. 10:08 Let's look at the ingredients. 10:09 It calls for three tablespoons of canola oil, one eight ounce package 10:14 of satan slices. 10:16 One medium onion, sliced. 10:19 One medium green pepper, sliced. 10:21 One medium red pepper, sliced. 10:24 Two garlic cloves, chopped. 10:26 And four to six, stand and stuff taco shells. 10:32 And we're going to add to that one, one cup of your favorite salsa, 10:36 four tablespoons of soy sour cream and one tablespoon of chives. 10:41 Okay, now that's what that stand and stuff. 10:45 Stand and stuff. 10:45 I've never heard that. 10:47 Well, you know, the taco shells used to come out and they were 10:49 pointed. 10:53 just break on you. 10:55 This is actually called a stand and stuff shell because believe it or 10:59 not. 11:00 It stands up. 11:01 It stands up on its own and you can put your food in it. 11:04 Look at that. 11:04 It stands. 11:06 And you can put your food inside of that. 11:08 There you go. 11:09 Yeah, stand and stuff. 11:13 you. 11:13 Yes, okay. 11:17 Stand and stuff. 11:18 So we're going to show them that. 11:20 Stand and stuff. 11:21 That's the name of the shell. 11:23 Now, you know, you can also take this whole thing too and you can 11:25 take a whole wheat tortilla shell. 11:28 You can also use that as well. 11:30 But I want something a little bit different. 11:32 You know, we come on a show. 11:35 Give you a lot of variety because people always say I eat the vegan 11:39 stuff and I just get tired of it. 11:40 Well, we always try to bring something new on the show. 11:43 So that you can see what's going on. 11:44 And this is a good one. 11:45 Keep watching 3 Airbnb. 11:46 You should never get tired of eating plant-based not just our 11:49 cooking program but other cooking programs as well. 11:51 I like this one here because also it's a quick and easy one. 11:54 And I know that before in the past when I was doing my satin which was 11:58 actually done with the gluten base that you actually had to make it 12:01 all from scratch. 12:02 Now they actually have it at the store already ready to go. 12:05 And because it's kind of like a mock steak that draws your 12:09 attention, doesn't it? 12:10 My steak eating friends. 12:11 So it's a mock steak that we're going to be making. 12:15 Okay. 12:16 I'll let Miss Kelly get ready, get hot itself. 12:18 Now, honey, now the mock steak. 12:20 Now there's a lot on the market as far as meat alternatives. 12:23 Right. 12:24 A lot of brands. 12:29 No, no, no. 12:30 Oh, this is a regular shelf. 12:31 In a cold area where you have your tofu and your best and stuff. 12:35 It's actually there. 12:36 Already packed as well. 12:37 So it's not in the can. 12:38 No, it's not in the can at all. 12:41 than just... 12:42 And we're trying to keep that down. 12:43 Right. 12:43 Okay, good. 12:47 a little bit or cut it up. 12:48 It comes in chunks, but you can slice a little bit more. 12:51 Supposed to give the assimilation of the steak. 12:52 Is it already seasoned? 12:54 Already ready to go. 12:55 Already ready to go. 12:56 We're just going to be adding other things to it. 12:57 So I'm going to get you to go ahead and get that pepper ready for me. 12:59 Okay. 13:02 And once we get our pan nice and hot, I'm going to go ahead and put 13:05 the canola oil in. 13:08 All right. 13:11 oil. 13:16 that food is. 13:20 to an olive oil, it will change the texture of the actual product 13:24 itself and bring on that flavor a lot stronger. 13:26 We want this flavor to be exactly like it needs to be. 13:29 So Kirsten is getting that ready. 13:31 I'm going to just take my spatula and we're going to move it around. 13:37 And by the way, it is already pre -cooked. 13:40 So you don't have to do a whole lot of cooking, which I really like 13:43 also. 13:48 Okay. 13:49 I'm going to add this to this. 13:50 Yes, you can add that to that. 13:51 Okay. 13:52 And not a whole lot of cooking here. 13:54 I'm going to turn this up a little bit more. 13:55 Let me just do this so I can turn it up. 14:00 And just a little bit of, you want to try and just get it brown, but 14:03 not really look, not really brown brown. 14:06 Because it's already brown in color. 14:08 But just we're salting that for a hot second. 14:10 I'm going to put that back there. 14:13 And so the peppers and the onions came from the garden. 14:17 The garden. 14:18 And I've even grown garlic. 14:21 Now that's my surprise. 14:21 That's true too. 14:23 Garlic, one clove of garlic, one clove can go into the soil with the 14:29 point of the garlic up in the air. 14:32 It goes down into the soil. 14:33 And in 10 months, it is a complete garlic bub. 14:39 Come on now. 14:40 Only God can do that. 14:43 I can't believe it. 14:44 You can't believe it. 14:45 One clove is an entire bub. 14:47 There you go. 14:51 Yes. 14:51 Right? 14:51 Yes. 14:52 And so I like that. 14:53 I like that. 14:55 I remember Senator Lawrence Ellen White says that those who have a 14:58 property and also a garden live like kings and queens. 15:02 Yes. 15:04 Self-sustaining and growing your own produce. 15:06 And once you grow a garden, folks, I mean, tomatoes, cucumbers, you do 15:10 not want to buy a tomato at a store again. 15:13 I mean, once you taste it. 15:14 Well, you're different. 15:15 Yeah, it's totally different. 15:16 Yes. 15:17 Totally different. 15:21 Not only is the food good, but also it gives you a chance to go out and 15:25 sit in nature. 15:26 Yes. 15:32 down. 15:32 Talked about stress also. 15:34 Oh, yes. 15:34 Talked about stress. 15:35 Yeah. 15:41 you know, and we said about the brain and the brain's main food is 15:46 glucose, the brain. 15:47 Yes. 15:53 Bible or research on health until I eat my breakfast first. 15:59 Then I get that glucose. 16:01 Then I study afterwards because the brain's food is glucose. 16:05 And then who do you ask to bring you in when you study the Word of 16:10 God? 16:11 The Holy Spirit. 16:14 Now, because the Holy Spirit... 16:14 It guides us into all truth. 16:16 ...by direct and lead and everything. 16:18 That bowl that you had a few minutes ago? 16:19 Yes. 16:20 You want to burn it? 16:22 You can see how it's got a little brown going on. 16:24 We don't want it to burn. 16:25 You want it to actually just get a little brown. 16:28 It's supposed to give assimilation of steak, of course, you know. 16:31 So I'm going to put it back into the bowl because then we got the 16:33 next part of this one to do as well. 16:35 All right. 16:38 All righty. 16:39 And what's the name of this? 16:41 Sautéing. 16:42 Sautéing, okay. 16:43 Now, this is going to be in the produce section. 16:46 Where they have tofu. 16:47 Where they have the tofu. 16:47 What are the tofu? 16:48 Coal items. 16:49 Coal items, okay. 16:50 That's where it's going to be at. 16:52 I made... 16:53 And it's already seasoned. 16:54 You don't have to really just heat it? 16:56 No, it's already ready to go. 16:57 Ready to go. 17:00 Why don't you go ahead and put in the peppers and onions. 17:03 A spatula, yeah. 17:04 No, just go ahead and put them in. 17:05 I'll stir it around. 17:06 Okay. 17:07 All right, so we got the... 17:10 Okay, you want a spatula. 17:11 Here we go. 17:12 Yeah, there you go. 17:13 Okay. 17:14 And then the other... 17:15 Go ahead, red peppers. 17:16 Red peppers. 17:16 Yeah, yeah, yeah, yeah. 17:17 This is all from our garden. 17:19 Yeah, uh-huh. 17:20 All right. 17:20 And the onions. 17:22 Okay. 17:22 Turn that down a little bit. 17:25 So folks, we have simple and complex carbohydrates. 17:32 We have the good. 17:33 There's no bad and there's no ugly. 17:35 Just the good. 17:36 That's it. 17:37 That's it. 17:41 doesn't look good, it doesn't smell good. 17:44 If it's not economical, nobody's going to bother with it. 17:48 Nobody's going to bother with it. 17:49 Nobody's going to bother with it. 17:54 a cooking class and they made a... 17:56 We're going to make a green split pea burger. 17:59 And I was like, okay, I'm out of here because... 18:03 Burgers are not supposed to be green. 18:04 They're not supposed to be green. 18:05 Will be brown. 18:06 Because we eat with our eyes. 18:07 Oh, that's right. 18:10 Uh-huh. 18:16 And so along with that... 18:18 I began praying and our daughter said, Mommy, if you don't really 18:22 like what's going on with the food, why don't you do your own? 18:26 Coming out of their mouth of babes. 18:27 Out of the mouth of babes, she talked about it. 18:30 And once she said that, I said, okay, yeah, let's do something 18:32 about it. 18:36 it. 18:39 that's when I got involved in vegetarian cooking. 18:42 And not always a vegetarian. 18:44 I didn't really get to be a vegetarian until after I got 18:46 involved in the church. 18:51 diseases, if indeed they would eat the wrong foods instead of the 18:56 right foods. 19:00 You took a class on Councils on Dice and Foods by Aquilla Wright in 19:06 Georgia. 19:07 Was that correct? 19:08 Yes, that's my first one. 19:08 And it's a whole class from... 19:10 It's a book called Councils on Dice and Foods, all right, by Ellen 19:13 White. 19:17 Just studied a lot. 19:20 And I also learned that, believe it or not, you don't have to throw the 19:23 baby out with the bathroom. 19:25 Believe it or not, it's just changing of things, changing things 19:27 out, all right? 19:33 already know you got your above purpose onions going on. 19:35 So I'm going to put that back in, okay? 19:39 And what's going to happen is I'm going to put the lid on this. 19:41 It only takes a few minutes. 19:42 Remember now, everything is already pre-cooked. 19:44 I'm going to put the lid on top of it and let it just simmer for a hot 19:48 second. 19:52 to stuff it in a shell and we're going to talk about the other 19:54 things that go with that as well. 19:56 Let's look at the very next ingredient. 19:58 Okay, let's do it, honey. 20:00 Mexican brown rice. 20:03 It calls for one tablespoon of canola oil, one garlic clove 20:07 minced, one medium green pepper diced, one medium onion diced, 20:13 three cups of brown rice steamed, one cup of diced tomatoes, one cup 20:20 of tomato sauce, one half teaspoon of cayenne pepper is optional and 20:26 one teaspoon of sea salt. 20:29 Okay, we're going to get this ready to go. 20:31 All right. 20:31 Turn the stove on. 20:32 Okay, you want me to go ahead and get this cut. 20:36 Let this turn down. 20:38 And this recipe is another good one. 20:40 It's a quick one. 20:41 Already pre-did the brown rice, steamed the brown rice, talking 20:44 about defeating diabetes. 20:45 Instead of white rice, we're doing brown rice. 20:48 All right. 20:48 There you go. 20:49 We're going to get that. 20:49 Complex carbohydrates. 20:51 We're going to go ahead and put our oil in. 20:53 All right, to get it started. 20:59 onions and garlic. 21:00 All of these are the seasonings that make things taste good. 21:03 You know, really and truly, a lot of times people say to me, well, 21:06 the food tastes kind of bland. 21:07 Now that's because you got to season that food. 21:09 You got to put the seasoning in in order to get the flavors you want. 21:13 And unlike the meat dishes that we have, you're going to have, you 21:17 will notice that that when you're doing any kind of plant-based food, 21:20 it actually gets better as it moves along because then all the 21:23 seasonings get in. 21:24 So we're going to go ahead and put in the onions. 21:26 Now about the brown rice. 21:28 Now, sometimes people say, well, it takes too long to cook brown rice. 21:33 Can you talk about that? 21:34 Because we hear that quite a bit. 21:36 I mean, you can get a rice cooker, which I purchased you one for you. 21:40 What else? 21:41 Well, I thought you, that's where I stopped. 21:44 You can kind of take it over from there, honey. 21:46 Okay. 21:47 Okay. 21:48 Brown rice is going to take a little bit longer. 21:50 Yeah. 21:53 minutes. 21:54 Okay. 21:57 that. 22:01 parboiled. 22:02 You put in the packs in water, hot water. 22:04 Okay. 22:07 is concerned. 22:11 kernel with the hole on it. 22:13 And so as it's cooking, it's going to be more better for us, got more 22:17 fiber going on. 22:18 It's not like white rice. 22:19 Now I do have people say, well, I still don't like the white rice, I 22:22 mean the brown rice. 22:27 skillet with no oil in it. 22:30 You can put your brown rice in a skillet, in a simmer. 22:33 And you're going to just let it, you hear it popping like, you know, 22:35 popcorn dust. 22:39 of hot boiling water. 22:41 And voila, you also get brown rice already steamed and also not as 22:46 hard. 22:46 Right. 22:49 Or simply purchase a rice cooker. 22:52 You can purchase a rice cooker as well. 22:54 Yes, you can. 22:57 So there you go. 22:58 So brown rice going in, the complex carbohydrates. 23:02 Yes, yes, yes. 23:07 That's the bottom line. 23:07 That's the bottom line. 23:08 Bottom line is get that fiber in. 23:10 Fiber in, yes. 23:11 And also the complex carbohydrates. 23:15 Yes. 23:16 It's going to bring in the complex carbohydrates. 23:19 We're trying to defeat that diabetes. 23:21 We need to find other ways to fix foods and not say, well, I can't 23:25 have that. 23:28 white rice. 23:29 No, yes, you can. 23:30 Yes, there you go. 23:32 All right. 23:36 Yes, you have. 23:37 And the reason why all right. 23:39 Okay. 23:39 So I'm going to go ahead. 23:41 I want you to go ahead and put the garlic in for me, babe. 23:42 The garlic, okay. 23:44 You know, we got to make sure. 23:45 Put that there. 23:46 Okay. 23:47 All right. 23:48 Now, if the color is right now, it's okay. 23:51 But we got to change this because remember we said it's a this is a 23:54 Mexican cuisine program. 23:56 Let's go ahead and put in the diced tomatoes. 23:58 Okay, diced tomatoes. 24:01 Now we're going to see the coloring of the foods changes personality, 24:06 changes color. 24:11 Okay. 24:12 And of course, it's starting to change now. 24:15 Change this color. 24:16 Go ahead on and put in the tomato sauce. 24:19 Tomato sauce going in. 24:20 All right. 24:23 There you go. 24:25 This is also a real nice dish to do for the holidays. 24:28 You know, Thanksgiving, Christmas, the red, the green, the yellow, 24:32 orange, all those kind of colors that people are used to seeing. 24:35 Look at that. 24:36 Look at that. 24:36 Look at that. 24:37 Changing his personality. 24:39 This is so good and it goes along very good with the steak, the steak 24:44 fajitas that we actually have already made. 24:47 Now we're going to start putting the seasoning in. 24:48 Okay, so now what we have here. 24:50 I'm going to use another spoon. 24:52 All right. 24:53 And now we've got onion powder. 24:55 Onion powder. 24:56 Have the sea salt. 24:57 Sea salt. 24:57 And we also have, okay, the Olay. 25:00 Cayenne pepper. 25:01 Yeah, we do. 25:02 We got a little kick. 25:03 Cayenne pepper. 25:04 They make you say Olay. 25:05 Just a small amount of it. 25:08 You don't have to use it. 25:09 It is optional. 25:10 Which one is first? 25:11 It doesn't really matter. 25:12 It does not matter. 25:13 Go ahead and do that. 25:14 All right. 25:15 All right. 25:16 All right. 25:17 It's a small amount of it. 25:18 And this is the... 25:19 This is the onion powder. 25:24 Going in. 25:25 And a little sea salt. 25:26 And then a little bit of the sea salt going in. 25:28 You want all that, honey? 25:29 Yep. 25:30 Okay. 25:30 Okay. 25:31 So I make the rice up some time ahead of time. 25:34 Or you might have a dish you're making up that has rice in it and 25:37 you have rice left over. 25:38 Guess what? 25:39 I put it in a plastic container. 25:40 Put it in a refrigerator. 25:42 A lot of time people say, well, you cook all the time. 25:44 I cook a lot on Sundays. 25:46 I get everything ready on a Sunday so that when I'm going through the 25:49 week, I don't just say, okay, Monday we're having rice and 25:51 Tuesday we're going to have something else and rice is coming 25:53 back. 25:54 I do all my rice for the week. 25:55 I do all my stuff on a Sunday so things are ready to go. 25:58 It takes us quicker. 25:59 It's easier. 26:00 Is this not beautiful or what? 26:02 Look at that. 26:04 You're beautiful. 26:05 I'm looking at you too. 26:06 Thank you. 26:06 The dish and you. 26:10 But that's okay. 26:12 I'm preparing my attention to the person who's preparing the dish. 26:14 Okay, Ducky. 26:15 All right. 26:16 I'm throwing you off a little bit. 26:17 Yes, you are. 26:18 So let's go to the very next recipe that goes along with it. 26:20 Oh, you changed recipes just because of that. 26:22 Can we look at the next recipe? 26:24 We're making guacamole. 26:27 Guacamole, it calls for two ripe avocados, one tablespoon of lime 26:33 juice, one half green pepper, one tablespoon of lemon juice, two 26:39 scallions chopped, one small tomato chopped, one teaspoon of olive oil, 26:47 one teaspoon of fresh cilantro chopped, and sea salt to taste. 26:54 Now I see that you brought your friends who love to use. 26:59 There you go. 27:00 Yeah, yeah, yeah, yeah. 27:01 I like this. 27:02 Yes. 27:07 High tech. 27:08 So this is a lemon juice squeezer. 27:10 Is it a lime juice squeezer? 27:12 Yeah, lemons, limes, uh-huh. 27:14 Whatever. 27:14 Okay. 27:18 Let's go ahead and do that for him. 27:19 So you put this in there. 27:20 Do you got a close-up with this? 27:21 Because this is really half of that right there. 27:25 Okay. 27:25 And then this goes on top. 27:27 Okay, they really got a close-up. 27:29 Okay, the pressure is on. 27:31 It's on and we have juice. 27:36 Now where do you want me to put this juice? 27:38 Because I'm through. 27:40 Did you really squeeze it really well, honey? 27:44 That's enough. 27:45 Okay. 27:46 Okay, now I've already got the avocado. 27:48 I've already taken and mashed it up and got it ready. 27:51 Now you'll notice sometime when you do an avocado, if it sits too long, 27:54 it'll start turning that brown color. 27:56 Okay, that's because of the oxygen. 27:58 What you can do is because it is using a lemon and lime, you can 28:01 take lemon juice itself, the lemon you're going to be using in the 28:04 product, and you can just kind of sprinkle it along with you mashed 28:07 up your avocado while you're waiting to get the rest of your 28:09 ingredients together. 28:11 And it will keep the avocado in that green color instead of having 28:13 it turn brown. 28:14 Just another for your information kind of thing. 28:17 Okay. 28:19 Oh yeah, okay. 28:21 So how much lime did I get? 28:22 Well, not a whole lot because let's go ahead. 28:24 I'll let you guess. 28:25 Uh -huh. 28:26 Uh-huh. 28:26 Oh yeah. 28:27 Oh yeah. 28:27 Yeah, yeah, yeah, yeah. 28:29 There you go. 28:29 Okay. 28:32 That was quick and easy. 28:34 Yeah, it's a good time. 28:35 Avocado. 28:40 have guacamole? 28:42 This is a simple but also fruit and non-starchy vegetable. 28:52 So avocado falls into that category. 28:54 Avocado falls in? 28:55 There you go. 28:55 Yeah. 28:59 Green peppers, once again. 29:02 We rolled the peppers in our garden. 29:05 So we're going to just stir that up. 29:07 And we're also going to put in there, let's go ahead and put our 29:09 tomatoes, which also came from the garden. 29:12 We're going to put the tomatoes in. 29:13 Chopped tomatoes. 29:14 Which technically is a fruit. 29:17 Once again, once again, once again. 29:19 A seed within itself, Genesis 1, 29. 29:23 Although people think of it as a vegetable, tomato and a cucumber, 29:29 they're fruits. 29:30 And avocado. 29:31 Technically, all right, because they have a seed. 29:33 Got the seed in the center. 29:34 Got the seed going on. 29:35 Okay. 29:38 season. 29:39 We got the cilantro. 29:40 Go ahead and put the cilantro in. 29:41 Okay. 29:42 All right. 29:46 whatever, just go ahead and get dry cilantro as well. 29:50 Because it just helps to make this recipe come out really good. 29:52 Then we're also going to be adding in the, that's the lemon juice. 29:56 Lemon juice. 29:57 Already did a line. 29:58 Okay. 29:59 We're going to add the salt in. 30:01 Okay. 30:04 And we're going to add in the olive oil. 30:06 Olive oil going in. 30:10 All right. 30:11 This is also, once again, we eat with our eyes. 30:13 This is a very pretty dish. 30:15 Yeah, a little bit more of that. 30:16 Thank you, honey. 30:18 A real pretty dish. 30:19 Now from this, there's two things that can happen. 30:22 Number one, number one, is you can actually, now because you can make 30:26 a chunky guacamole just like this and serve it up with chips, or you 30:31 can put it on your toast or whatever. 30:34 But we're going to actually make it a little bit more softer, but still 30:36 we want to see those colors in here as well. 30:38 So we can open that up, my love. 30:41 Oh, the whole thing. 30:42 Okay. 30:43 The top. 30:43 Yes. 30:43 Okay. 30:44 Now I'm going to use my spatula. 30:46 Now you got, what's that chives? 30:48 Yeah, that's going to be, that's not going to go right this minute. 30:50 Not yet. 30:51 Okay. 30:51 Okay. 30:52 I'm going to go ahead and I'm going to put in. 30:56 Now can we turn this on high? 30:58 What's the highest level? 30:59 No, it cannot go on high. 31:00 I don't want it to turn. 31:01 You don't want it to the highest level? 31:01 No, honey. 31:02 No, we cannot do that. 31:03 Okay. 31:03 Okay. 31:04 You can see that he loves to do that. 31:06 I learned that from two of the two men. 31:08 I know. 31:08 What, Tim the Two Man? 31:09 You've been watching too many of those shows. 31:11 Okay. 31:14 He'd be on a roll. 31:15 Okay. 31:16 I want a pure recent brick. 31:18 What's the highest level possible? 31:20 I need smoke coming out of this machine. 31:23 Okay. 31:24 That's the reason why I turn around and I do it. 31:27 Oh, okay. 31:27 I just don't be trusting you. 31:29 You don't be trusting me. 31:30 You should also trust your husband. 31:32 Yeah, it depends on what instrument he's using. 31:36 Yeah. 31:36 So with this in mind. 31:38 We're going to have a long ride home after this program. 31:40 Okay. 31:41 Okay. 31:42 So this is 3ABN, it's not ours. 31:45 I'm not used to it. 31:46 Okay, you do it. 31:47 Yeah, I'm not used to that one. 31:51 Now, the word is. 31:53 The word is. 31:54 Pulse. 31:55 Pulse. 31:55 So you just pulse. 32:07 Hold up. 32:08 Hold up. 32:12 Okay. 32:14 Okay. 32:15 It's coming. 32:17 All right. 32:18 We're going to do some more pulsing. 32:21 What's so funny, honey? 32:23 You are funny. 32:24 Okay, go ahead. 32:24 Pulse a little bit more. 32:29 All right. 32:31 Okay. 32:33 I'll do that last one. 32:38 Okay. 32:38 So you still have your tamales. 32:40 You can see them in there. 32:43 down as well. 32:44 I'm going to take it out. 32:46 Let's take it off of here. 32:49 Okay. 32:53 Next time we bring it on. 32:55 Yeah, we're not used to this one. 32:58 It's got a different kind of a personality going on. 33:01 I just want you to see what that looks like. 33:03 Look at that. 33:05 Nice texture. 33:07 Like I said before, your tortilla chips or whatever you want to put 33:11 on there. 33:14 well. 33:17 to our very next recipe that we're going to be doing and that is black 33:21 bean salsa. 33:22 One 15 ounce can of black beans drained. 33:26 One 15 ounce can of diced tomatoes with green chiles. 33:31 One and a half cup of scallions minced. 33:34 Four tablespoons of lime juice. 33:37 Fresh one and a half cup of fresh coriander minced. 33:42 This is another good one, Curtis. 33:44 Let's talk for a hot second though, because I said can and you know, we 33:48 talk about can. 33:49 We're talking about the defeating diabetes. 33:50 So we want to try to stay away from as much as possible. 33:54 Okay. 33:55 We know fresh is always best. 33:58 Frozen. 33:59 Frozen. 34:02 Why the frozen better? 34:04 Well, as soon as the food is picked from the source, they flash freeze 34:09 or flash froze the food itself. 34:11 So it locks in the freshness. 34:13 And so therefore with that in mind, it keeps in all the nutrients. 34:16 Now, if it's fresh, unless it's a farmer's market, by the time you 34:21 eat it from the grocery store, it may be past the seven days or 10 34:25 days and loses nutritional value. 34:27 So sometimes frozen may be better than fresh. 34:32 It's flash frozen, locks in the nutrients. 34:35 So just keep that in mind as well. 34:36 Unless it's at a local farmer's market, then of course, fresh may 34:42 be a little bit better. 34:45 really turn things over fast. 34:47 You want to go to places to get real good food. 34:49 The canned beans, you can actually cook the beans, the black beans 34:52 from scratch. 34:55 cooker and cook the beans in a slow cooker. 34:58 But you know, people say to me now when they watch our program, I 35:02 don't have time for all that cooking, Paula and all that stuff. 35:06 So guess what? 35:07 They're actually black beans in a can with no salt. 35:11 Oh, okay. 35:12 Black beans in a can, you'll see the word organic, no salt added. 35:15 You have more opportunity to mix in your seasonings when you do it that 35:19 way. 35:23 sodium content is too high. 35:25 If indeed you can't find it, the no sodium canned black beans, then you 35:30 want to make sure when you bring your black beans home, that you 35:32 actually rinse them off. 35:34 Rinse them off with your cold water. 35:36 That'll take a lot of the sodium away completely. 35:39 And you're right back where we started from, sodium free. 35:42 Not only want our diabetics to think about the fat and the sugar, 35:46 but also we want them to think about the sodium levels as well. 35:49 And so we have that. 35:50 And then the tomatoes with chilies, you can make that from scratch, or 35:56 they already have that once again in the store, and tomatoes with the 36:02 chilies already there. 36:03 So that's another option that's open to you as available as well. 36:07 And of course, the bottom line is that because we're talking about 36:10 defeating diabetes, think about it. 36:12 Already on the show, we did a Mexican rice. 36:15 We did a mock steak fajita. 36:18 And then we turned around and now we're actually doing, well, we did 36:21 the guacamole, all right? 36:22 So you know already, you're saying to yourself, you know, this is not 36:25 a bad idea. 36:26 I really think I could do this, okay? 36:29 Because we try to do foods that are called superfoods, foods you're 36:33 used to. 36:34 And a superfood is that a food that you grew up under. 36:38 You know, your mom, your mom and dad, or your mama cooking in the 36:41 kitchen, there were certain foods. 36:43 The holidays came up, your birthday came up, or whatever, and you would 36:46 always say, hey mom, would you fix this and so for me? 36:48 Well, when we look at these foods, superfoods, they are foods that you 36:52 bring in from when you're younger to your adulthood, and you still 36:56 like them, all right? 36:57 And what we're doing, because we're talking about defeating diabetes, 37:00 is we're not throwing out foods you're used to. 37:02 You've had guacamole, you've had Mexican rice, and you've even had 37:06 steak fajitas, all right? 37:08 We just did them differently this time. 37:09 We did them differently this time, okay? 37:11 And tortilla shells too. 37:13 Sometimes it's enriched, tortilla shells. 37:16 Now you have whole wheat, all right? 37:18 You want to get that dietary fiber, the dietary fiber, all right, on 37:23 your breads, all right? 37:24 Look at the dietary fiber. 37:26 Even on your pastas, all right? 37:29 The dietary fiber. 37:30 You want to be over about 20% of dietary fiber on your pastas, so 37:35 make sure it's whole wheat, but again, the dietary fiber as to 37:39 controlling diabetes and glucose, blood sugar levels. 37:43 So, you know, we already mentioned about the fact about those instant 37:46 pastas, you know, white spaghetti noodles and all that. 37:50 Enriched, yeah, all of that. 37:51 They now have also thin whole wheat pasta noodles. 37:57 Good, yeah. 37:58 They have the elbow noodle. 38:01 They have the spaghetti noodle, all that. 38:03 Whole wheat. 38:07 concerned. 38:10 actually getting into? 38:11 Try to eat more healthier. 38:13 It's in the stores. 38:16 No more regular grocery store, all right? 38:19 Make it easy for yourself. 38:21 It's really easy to defeat diabetes. 38:23 It really is, and even type one diabetes, because sometimes people 38:30 say, well, that's irreversible, but type one can also be reversible 38:35 while we can establish and rebirth those beta cells in the pancreas. 38:41 Type one diabetes. 38:42 Type one, type one, type two. 38:44 The name of the game, and that type two, by the way, type two basically 38:47 is usually more of an onset adult because it just comes from not good 38:52 eating habits throughout your life that eventually you wind up with 38:56 something like type two diabetes, all right? 38:59 So let's get to this recipe because this is an easy one also. 39:03 I'm going to just put in in this one recipe because I'm going to put 39:06 into our blender. 39:07 Okay, open this up. 39:09 Yes. 39:12 Okay, okay. 39:13 I'm going to put in half. 39:15 You're going to say the other half or something else? 39:18 The other ones are going into, but you know, when you're doing these 39:20 foods, you don't want you want all the color, texture, all that's a 39:24 part of it, all right? 39:25 So with that in mind, even though it's getting crazy here, it's 39:28 getting crazy going down, go down. 39:30 Okay, even with all that going on, the name of the game is you want it 39:34 also. 39:37 You want to save some of it because we want texture and color. 39:42 All right, now we're going to go ahead and let me add this. 39:44 Let's take the spoon, babe. 39:45 We're going to do half of the half of this. 39:47 Yes. 39:48 Okay. 39:49 Have that as well. 39:53 That's enough. 39:54 Okay. 39:57 Okay, and got some on the table too. 40:01 Okay. 40:02 All right. 40:03 Anything else going on here? 40:07 we're going to do the beans. 40:08 Go ahead and put that on top. 40:09 Oh, that's it. 40:09 We're going to pulse that. 40:10 We're going to pulse it. 40:13 Okay, see? 40:15 Okay. 40:15 Pulse? 40:16 Yes. 40:23 I was going to tell you one of the things is a secret to this, this 40:26 one here, this food processor, is that this piece here goes over this 40:30 silver piece in the center. 40:32 Okay. 40:33 Let's go ahead and do that again. 40:38 Okay, got it. 40:39 Okay. 40:39 There's no use of this one. 40:46 Okay. 40:46 All right. 40:48 Okay. 40:48 Okay. 40:54 this one, and we're going to go ahead on and pour this into the 40:57 bowl. 40:58 So this is a pureed. 41:00 You don't want to make it real, real soft, but remember now, black 41:04 bean salsa, oh yeah, with some corn chips, yeah, uh-huh. 41:09 Honey hush. 41:10 Okay. 41:13 chips, a lot of those are now corn type chips. 41:16 Corn chips. 41:17 They got black bean chips out there. 41:19 All of these are things also seasoned, taste good, and so you 41:24 don't have to say, well, I can't, I can't, I can't do vegetarian. 41:28 I can't do it. 41:28 Yes, you can. 41:29 Well, the word is whole foods, plant based. 41:33 Plant based. 41:34 That's what you will see. 41:35 That was you. 41:39 Absolutely. 41:39 Yes. 41:42 No, we're going, we're finished now. 41:44 Guess what I'm going to do now. 41:50 And I'm going to also put in the tomato with chilies. 41:59 I'm going to stir that up. 42:01 Look at that combination. 42:02 The thing is we eat with our eyes. 42:05 If it looks good, smells good, economical, I'm willing to try it. 42:10 And you can see that what we've been preparing here in the whole 42:14 Mexican cuisine is that it's not, it's also economical and also it 42:20 looks good. 42:21 And we haven't even finished yet. 42:23 Okay, so now we're getting ready to put in, we're going to put in the 42:28 lime juice. 42:28 Lime juice. 42:32 And we're also going to put in the cilantro. 42:36 All right. 42:37 This is coriander. 42:39 Okay. 42:40 Now this, is this from my garden too? 42:42 Yes. 42:42 Yes. 42:42 Okay. 42:43 Yes. 42:44 Will you smell that smell? 42:45 Can you smell that? 42:46 You can smell the lime. 42:47 You smell all the different combinations here. 42:50 This is, and this is going to be... 42:52 Scallions? 42:53 These are the, these are the, yes, the scallion. 42:58 Yeah, you want to put that in? 42:59 Yes. 42:59 Okay. 43:01 All right. 43:01 There you go. 43:03 Yummy, yummy. 43:05 Look at that. 43:06 Look at the color. 43:07 Once again, beautiful color. 43:11 I just always say, God made everything beautiful in his time. 43:13 When you think about the foods and stuff that we have on the 43:15 marketplace. 43:20 Someone says, I don't eat any carbs whatsoever. 43:23 Oh yeah, yeah. 43:23 I'm on, I'm on a low carb diet. 43:26 No carb. 43:27 Okay. 43:27 So what are you trying to say? 43:29 What? 43:32 I don't eat any pasta. 43:33 I just eat mostly fruit. 43:37 What did he say? 43:38 Fruit is a carbohydrate. 43:41 So that's why we explain the different types of carbohydrates. 43:45 All right. 43:46 So, and they're like almost like potatoes. 43:48 So I only eat potatoes. 43:50 Potatoes is good as long as you eat it with the skin on. 43:56 The potato said, please keep my skin on. 43:59 Yes. 44:03 oil. 44:03 There you go. 44:04 Now I went from complex to refined. 44:07 Okay. 44:08 But I know what you said. 44:09 Did she take the French fries away? 44:11 No. 44:12 Just guess what? 44:12 Oh, yes. 44:18 into strips like you would see a regular French fry. 44:21 You can actually put, spray your sheet pan, put it in the oven about 44:26 between 375 and 400 degrees. 44:29 Guess what? 44:31 In a few minutes, you will have French fries. 44:34 Yes, you will. 44:34 That's not fried. 44:36 French fries done in baking. 44:38 Yes. 44:42 So the bottom line is that we find people that says they have a lot of 44:46 excuses, but you know what? 44:49 The excuse is nothing compared to what can happen if we continue to 44:53 eat and do the things we're doing. 44:55 We're just asking for trouble. 44:57 And folks, let me just say this. 44:58 We want to keep all our limbs on our bodies. 45:03 Yes, yes, yes. 45:04 The foot, the toe, the leg. 45:06 I've seen too many of those over the years and it's needless that 45:11 amputations are 150,000 per year and that happens every three and a 45:17 half minutes. 45:19 Well, we know. 45:19 It doesn't have to be. 45:24 amputated. 45:25 Unfortunately, you say later they're going to come back and 45:28 they're going to have. 45:29 I've seen that in surgery where we do a person's foot either at the 45:34 ankle or half a foot come back maybe a year or two years later. 45:38 I know it's the same person. 45:39 Oh, wait a minute. 45:44 order. 45:48 I recognize that happened more than once, more than once. 45:51 So you see in this program it doesn't happen to you. 45:55 Well, you know, of course, we're in health evangelism so one of the 45:57 things that we enjoy doing is going to another state or even our own 46:01 area we live in and putting on these conferences and defeating 46:05 diabetes is an actual conference that we do and people where we used 46:10 to do it in churches. 46:11 Now we do it in hotels, convention centers because when you take it 46:14 out into the community where the people are those who really have 46:17 things going on when you move into the community and they see a 46:21 defeating diabetes conference coming up. 46:23 Guess what? 46:24 The people come from everywhere not only the person who has diabetes 46:29 but also the children of those individuals, the wife or husband of 46:33 those individuals because they want to know how can I get this together 46:38 where I'm at right now the state I'm in right now. 46:40 Yes. 46:41 Is there any hope for me? 46:42 There's always hope. 46:44 God is the God of second chances and if we will do what we need to 46:48 do he will do what he will always do and that is save our lives. 46:53 So in South Central Conference next year, Pentecost 2025. 46:59 So in South Central Conference we're adding health evangelism to 47:05 Pentecost 2025 next year and we encourage others who are watching 47:09 as well to incorporate also health evangelism. 47:14 This is Christ's ministry Matthew 423 the first time the word gospel 47:20 is used in the Bible in the New Testament. 47:22 The second time Matthew 935 the third time Matthew 11 verse 5 all 47:29 three times the word gospel is used and also ministering to the 47:32 people's physical needs is also included as well. 47:35 Oh yeah. 47:38 I know she's not going to have dessert on this program because 47:40 we're talking about defeating diabetes. 47:41 People say, oh if I'm a diabetic I cannot have any desserts. 47:45 No dessert. 47:46 We've heard that before. 47:47 All right we got a dessert for you on this one also Defeating 47:50 Diabetes. 47:50 Look at this recipe. 47:52 All right let's do it. 47:53 Grilled pineapples. 47:56 It calls for one fresh pineapple peeled and cut into slices either 48:02 half inch or three fourth inch cuts and then one tablespoon of canola 48:06 oil. 48:08 All right. 48:11 to finish up with that pineapple. 48:13 Yeah I already put things out already that we have done. 48:16 So we're going to add to that this last recipe honey. 48:20 Last one and believe it or not fresh pineapple. 48:23 Fresh pineapple. 48:25 Okay not canned pineapple. 48:29 Fresh pineapple. 48:32 No we don't want that. 48:33 Fresh pineapple. 48:34 So all I'm going to do is actually I'm going to paint them with a 48:36 little bit of the canola oil. 48:38 Oh okay. 48:39 Okay so that we can get we need ridges on it. 48:42 Yeah now your skillet skillet is heating now okay. 48:46 Yep I need it to be let's make sure the skillet will be ready to do 48:50 some grilling for real for real. 48:53 Mm-hmm I'll turn down if I need to. 48:55 Okay all right because you want to make sure the skillet is nice and 48:58 hot. 49:00 Yes once I put it in here I'll paint it. 49:02 Oh okay okay. 49:03 You turn it over. 49:09 down so that you can get the lines on it all right. 49:11 Okay so let's go ahead on and get our first one up and just put it on 49:17 the grill. 49:21 Yeah I've heard so many times oh I'm a die to beg I cannot have 49:26 fruit and I don't know how many times we've heard that right honey. 49:30 I don't know. 49:34 God. 49:40 if there's natural sugars in there and with the fiber. 49:46 Now let me let me say this there is a lot of pineapple recipes on the 49:52 market. 49:53 Okay pineapple recipes. 49:55 Yes. 49:58 we're trying to keep it simple and they actually was requesting 50:02 because people say where do you get your recipes from? 50:03 I look at a lot of recipes I try to see if I can change them up to make 50:07 them more healthy if I really can I leave them alone but when I saw the 50:11 pineapple one I actually thought to myself what if we use a fresh 50:14 pineapple what if we cut it ourselves. 50:17 Okay. 50:20 had cinnamon and they had sugar but they actually coated on top of the 50:24 pineapple. 50:24 Oh okay. 50:27 defeating diabetes so we definitely can't be doing any sugar. 50:30 God already put the sweetness in the pineapple already. 50:33 Yeah yeah yeah. 50:37 Okay so I test it because I love that you know my main thing is is 50:42 food research looking at foods and seeing how. 50:46 Stylists. 50:49 how's it going to look like the things that you're used to eating 50:51 you know and so with that in mind I say well what if I just put a 50:55 little bit of I need canola oil or you're gonna have to spray your 50:58 skillet with that. 50:58 Okay. 51:01 sugar in it. 51:02 Oh actually that's right that's right so we'll stick that's right. 51:04 So the bottom line is that you want to do something so I said well let 51:06 me try a little bit of canola oil and put the canola oil on top of 51:11 the coconut I mean coconut on top of the pineapple. 51:13 Okay. 51:18 stripes across it then I flip it over on the other side and so 51:21 therefore you still want to get your dessert because it is once 51:24 again a simple carbohydrate trade. 51:27 And the thing about it is because it's fruit now my blood sugar goes 51:31 up your blood sugar supposed to go up. 51:34 Yes. 51:38 maybe two hours or so and then go back down to a normal level so this 51:42 is quick energy right here fruit and also complex carbohydrates and 51:49 also no process that's the bad and no ultra process that's the ugly. 51:56 That's the ugly. 51:57 That's the ugly. 51:58 So what did we do today? 51:59 We did we did steak mock steak fajitas and on those fajitas you 52:05 can always add I got the soy sour cream and I got the the salsa to go 52:09 with that as well all right and then we did a Mexican rice. 52:12 All right Mexican brown rice. 52:15 Yeah yeah yeah yeah yeah. 52:16 Complex. 52:17 Then we did guacamole. 52:19 Guacamole. 52:20 Guacamole. 52:21 To tear chips. 52:22 The chips going with it. 52:23 Corn to tear chips all right and then we also went to our black bean 52:27 salsa. 52:29 Yes complex carbohydrates all right black beans. 52:32 And then we did our grill. 52:33 Let's just see. 52:34 Now we're doing some more grill here. 52:35 Let's see if we're going to get us a let's see what we got let's see 52:37 if we did anything at all. 52:39 I got a little bit turning. 52:40 Yeah it's turning. 52:43 Make sure you get those lines on it. 52:45 Yeah right and these are absolutely I don't know if you can smell that 52:49 you can smell that pineapple is doing this thing right now so the 52:53 combination. 52:55 Usually if you don't you say I'm not I'm not going to get no 52:57 pineapple and be cutting it all up and everything that's just too much 53:00 work. 53:05 already cut the pineapple up for you. 53:08 Cut it up took all the skin off of it put it into a round container. 53:12 Okay and you can purchase it that way already ready to go. 53:16 All you have to do is slice it into the size that you actually want to 53:18 slice it. 53:21 So much more convenient. 53:22 You don't have to work yourself to death. 53:23 So that that's the name of the game and don't forget we actually talked 53:26 about the effect of the stuffum shells that you can actually get 53:30 also in the marketplace. 53:31 What's it standing stuff? 53:34 Standing stuff shells. 53:35 Most of the time people see those and they're used to putting lettuce 53:37 and tomatoes and onions in it and that kind of way. 53:40 But these we have a mock steak. 53:43 Yes. 53:44 Right a mock steak. 53:44 Yes. 53:46 Now the sauce the white what is that we didn't do that did we? 53:50 In the middle of the sour cream. 53:51 The sour cream. 53:52 And the salsa actually goes on that fajita. 53:56 Oh I see okay. 53:57 Then you pick it up and then you eat it that way. 53:59 Oh okay yes. 54:01 So I like this right here where they each have their own little 54:04 slot where they belong. 54:06 Belongs to them there as well. 54:07 Those are also out there on the marketplace. 54:09 I'm always looking for something different. 54:11 Always always what's going on what's going on. 54:13 Let's see how we're doing with the okay now it's coming with the lines 54:16 now. 54:17 Yes okay there we go all right let's see let's see yeah. 54:24 Okay this is working right now. 54:26 Yes yes. 54:26 So they look really good. 54:28 They're ready you want to make sure your skill is hot. 54:30 Remember don't forget to put the canola oil on top of it to get the 54:32 lines you to get. 54:36 finished product. 54:39 So we're going to add that to our tray already. 54:42 Is it ready to go now or just about a little bit more. 54:44 Second I want to go ahead and turn the heat off. 54:47 Okay yeah you can smell the smell. 54:50 I think we have now interested in my wife cookbooks. 54:54 I think we have the information just put that on the screen. 54:56 Our contact information should be on the bottom of the screen there 54:59 it is. 55:04 That's my personal sale as well and contact us about the recipes and 55:09 also the cookbooks that we have available. 55:12 You have two cookbooks so just briefly talk about those two. 55:16 Vegetarian cooking made easy and global vegetarian cookbook made 55:21 easy. 55:22 Now they're called vegetarian but it's basically all a hundred 55:25 percent plant-based although it's called vegetarian it's actually 55:29 plant -based and so the first one has about 120 recipes that's 55:33 vegetarian cooking made easy. 55:35 The second one global has over 160 recipes. 55:39 Yes. 55:45 recipes in either one. 55:46 They're different recipes. 55:48 So one is mostly American recipes done in a healthier format. 55:51 And global. 55:55 Italian, etc. 55:56 And I have to test all of these recipes. 55:59 I mean I'm up to my ankles doing this. 56:02 I mean some might have to do it and I'm the guy but just keep those 56:06 recipes coming honey. 56:07 I can't tell you how many people say can I possibly come into your 56:10 home and test those recipes out. 56:12 Yeah and I'll say no not today and tomorrow it's not looking good 56:16 either all right. 56:17 So we got just a few more minutes. 56:18 Can we sample this before we go out or just maybe a little bit or just 56:24 maybe a piece or something because we just I got my eye on a clock and 56:31 baby this is going to be hot. 56:32 Now baby you hot too baby. 56:35 But I want I want the pineapple right now for right now. 56:37 So let's kind of go with that. 56:40 Oh see okay see you kicked me again. 56:44 Okay stop it. 56:46 Okay honey we got well okay. 56:51 Okay it's time to close. 56:53 John 10 10 Jesus said I come that they might have life and have it 57:00 more abundantly. 57:02 See you next time. |
Revised 2024-09-05