¤ >> WELCOME BACK TO 3ABN "TODAY
00:00:03.53\00:00:11.61
LIVE," AND THE COOKING PROGRAM.
WE HAD A NICE DISCUSSION, DID WE
00:00:11.61\00:00:17.31
NOT, THE FIRST
HOUR -- >> OH, YES.
00:00:17.31\00:00:20.25
>> AND OUR 20 YEARS. >> YES.
00:00:20.25\00:00:22.95
ALL RIGHT. YOU MAY
BE WONDERING, WAIT A
00:00:22.95\00:00:25.75
MINUTE THEY
CHANGED. [ LAUGHTER ]
00:00:25.75\00:00:27.56
>> WE SLIPPED INTO
SOMETHING MORE COMFORTABLE.
00:00:27.56\00:00:30.59
YOU DON'T WANT TO GO INTO THE
KITCHEN WITH A SUIT AND TIE AND
00:00:30.59\00:00:33.76
SUIT COAT -- AND YOUR
DRESS -- YOU CHANGED YOUR TOP
00:00:33.76\00:00:36.53
AND EVERYTHING
LIKE THAT. >> YES.
00:00:36.53\00:00:38.60
>> I LET YOU DRESS
FIRST, AND THEN I MATCH YOU.
00:00:38.60\00:00:42.04
>> THAT'S RIGHT. >>
AND ALSO OUR APRONS BEFORE.
00:00:42.04\00:00:47.31
>> AND I, ONE TIME I HAD ON
CURTIS AND YOU HAD ON PAULA, AND
00:00:47.31\00:00:53.21
NOBODY TOLD US. >> AND
WE DIDN'T GET ANY EMAILS
00:00:53.21\00:00:56.62
AS WELL. >> NO EMAILS.
00:00:56.62\00:00:59.69
>> REMEMBER DANNY MENTIONED
ABOUT WE HAVE REGISTRATION.
00:00:59.69\00:01:04.96
THERE'S TWO REPRESENTS WE
HAVE. ONE IS THE CONFERENCE.
00:01:04.96\00:01:07.40
THIS IS FOR THOSE WHO ARE IN THE
HUNTSVILLE, ALABAMA AREA, NORTH
00:01:07.40\00:01:13.23
ALABAMA, AT THE EMBASSY
SUITES HOTEL, AND THAT'S THE
00:01:13.23\00:01:20.81
1-800-NUMBER. 732-7587.
00:01:20.81\00:01:24.61
OR THAT'S THE NUMBER DURING
REGULAR BUSINESS HOURS OR YOU
00:01:24.61\00:01:27.38
CAN GO TO OUR
WEBSITE, ABUNDANTLIVINGTV.ORG.
00:01:27.38\00:01:33.92
AND YOU MUST REGISTER.
NOW THIS IS A FREE EVENT.
00:01:33.92\00:01:43.57
DEFEAT ING DIABETES. GO
TO THE WEBSITE AND CLICK ON
00:01:43.57\00:01:48.74
TO DEFEATING DIABETES CONFERENCE
AND GET THAT INFORMATION AS FAR
00:01:48.74\00:01:51.84
AS THAT IS CONCERNED.
AND THE FIRST 50 PEOPLE WHO
00:01:51.84\00:01:55.11
REGISTER WILL BE ALLOWED TO
HAVE THE RESERVED SEATING RIGHT
00:01:55.11\00:01:58.55
THERE. WE'RE
GOING TO COVER A LOT OF
00:01:58.55\00:02:02.25
THINGS ABOUT DIABETES. >>
AND WE FORGOT TO SAY, IT IS
00:02:02.25\00:02:07.59
FREE. >> FREE AND
OPEN TO THE PUBLIC.
00:02:07.59\00:02:09.86
>> TO THE FIRST
50. >> THOSE MAY BE
00:02:09.86\00:02:14.00
WONDERING -- SAYING I
DON'T REALLY LIVE IN HUNTSVILLE,
00:02:14.00\00:02:20.44
ALABAMA. SO WHAT
CAN BE HELL FOR THOSE
00:02:20.44\00:02:23.14
INDIVIDUALS? >>
I'M GLAD YOU ASKED.
00:02:23.14\00:02:25.34
FOR THAT PROGRAM WE ACTUALLY
HAVE -- THIS IS OUR FIFTH YEAR,
00:02:25.34\00:02:30.28
A HEALTH RETREAT,
AND WE'LL BE FEATURING --
00:02:30.28\00:02:34.45
>> DEFEATING DIABETES. >>
THIS ONE IS VERY, VERY GOOD.
00:02:34.45\00:02:38.45
IT IS GOING TO
BE AT CAMP McDOWELL.
00:02:38.45\00:02:40.19
ALL OF THE INFORMATION IS ON THE
FLYER THAT YOU SEE IN FRONT OF
00:02:40.19\00:02:44.79
YOU. IT'S FROM
FRIDAY THRUGH SUNDAY.
00:02:44.79\00:02:47.23
IT'S A BEAUTIFUL
PLACE. REALLY NICE FACILITY.
00:02:47.23\00:02:50.80
WE ALWAYS DO IT IN OCTOBER.
WE HAVE THE AUTUMN COLORS, THE
00:02:50.80\00:02:57.47
WEATHER IS VERY, VERY
NICE. AND THIS YEAR WE'RE DOING
00:02:57.47\00:03:03.04
DEFEATING DIABETES. >>
THAT'S GOING TO GIVE MORE
00:03:03.04\00:03:05.85
INFORMATION ABOUT DIABETES, AND
THE 1-800-NUMBER OR GO TO OUR
00:03:05.85\00:03:13.32
WEBSITE, AND YOU SEE THE
UPCOMING EVENTS, AND CLICK ON
00:03:13.32\00:03:17.69
DEFEATING DIABETES RETREAT, THE
FIRST WEEKEND IN OCTOBER, JUST
00:03:17.69\00:03:21.86
OUTSIDE OF BIRMINGHAM, ALABAMA,
ABOUT 45 MINUTES FROM BIRMINGHAM
00:03:21.86\00:03:28.27
FOR THOSE THAT WANT TO
FLY IN. AND THERE WILL BE MORE
00:03:28.27\00:03:31.67
INFORMATION ON
DEFEATING DIABETES.
00:03:31.67\00:03:33.44
THEY HAVE A PHYSICAL FITNESS
INSTRUCTOR COMING IN, AND
00:03:33.44\00:03:38.88
COOKING CLASS, AND WORKBOOK,
AND A LOT OF INFORMATION THAT
00:03:38.88\00:03:43.12
WEEKEND. >> I
THINK THE MAIN THING
00:03:43.12\00:03:45.05
IS -- YOU COME TO CLASS, AND THE
BOTTOM LINE IS IF YOU NEED TIME
00:03:45.05\00:03:50.76
TO COME ASIDE AND REST A WHILE,
COME OUT AND BE WITH US AT THE
00:03:50.76\00:03:57.83
RETREAT. >> AND
AGAIN, THAT RETREAT, ALSO
00:03:57.83\00:04:01.90
THE FIRST 50
PEOPLE WHO REGISTER.
00:04:01.90\00:04:04.74
>> BUT THERE'S A COST. >>
YEAH, THERE'S A COST FOR THAT
00:04:04.74\00:04:11.31
ONE, BUT THE PRICE IS FANTASTIC.
WE HAVE A SPECIAL PRICE FOR THE
00:04:11.31\00:04:15.35
HEALTH DIRECTORS OF THE
SOUTH CENTRAL CONFERENCE, BUT
00:04:15.35\00:04:21.56
EVERYBODY ELSE HAS THE REGULAR
PRICE, EVERYTHING IS THERE ON
00:04:21.56\00:04:24.66
THE WEBSITE. OKAY.
00:04:24.66\00:04:25.86
LET'S GO TO OUR COOKING RECIPES.
>> ALONG WITH THE WHOLE THING
00:04:25.86\00:04:30.03
ABOUT LIFESTYLE AND ALSO
THOSE WHO MIGHT BE DIABETIC, OR
00:04:30.03\00:04:37.94
PREDIABETIC OR WHATEVER.
WE ARE ALWAYS GOING TO KEEP
00:04:37.94\00:04:41.21
PLANT-BASE IN FRONT OF THEM.
WE'RE DOING A COCONUT CURRY
00:04:41.21\00:04:52.82
TOFU. SPICY OVEN
ROASTED VEGETABLES,
00:04:52.82\00:05:02.90
LEBANESE BEAD. >> OKAY.
00:05:02.90\00:05:07.87
>> WE ALREADY TALKED
ABOUT OUR CELEBRATION --
00:05:07.87\00:05:11.37
>> THOSE CLIPS BACK IN THE
DAY -- THEY WENT BACK FOR QUITE
00:05:11.37\00:05:17.55
A BIT. >> BUT THE
BOTTOM LINE IS THAT
00:05:17.55\00:05:20.12
WE HAVE A SPECIAL, SPECIAL
SURPRISE THAT WE HAVE AT THEN OF
00:05:20.12\00:05:23.25
THE PROGRAM, SO YOU HAVE STAY BY
WITH YOUR PAPER AND PENCIL FOR
A-SPECIAL SURPRISE AT THE END OF
00:05:23.25\00:05:35.03
THIS PROGRAM. >> ALL RIGHT.
00:05:35.03\00:05:36.40
LET'S GO TO OUR RECIPE.
YOU ALREADY CALLED IT OUT.
00:05:36.40\00:05:39.83
>> UH-HUH. COCONUT CURRY TOFU.
00:05:39.83\00:05:45.94
IT CALLS FOR TOFU, SEA SALT,
OLIVE OIL, RED PEPPER, ORANGE
00:05:45.94\00:05:58.32
PEPPER, CUMIN, ONE MEDIUM ONION
SLICED, ONE TEASPOON OF CURRY
00:05:58.32\00:06:06.90
POWDER, FOUR GARLIC COVES
SHOPPED, ONE TEASPOON OF TUMERIC
00:06:06.90\00:06:12.43
POWDER, ONE AND ONE AND A HALF
CUP OF COCONUT MILK, ONE-HALF
00:06:12.43\00:06:18.14
TEASPOON OF GINGER GROUND,
AND THREE TABLESPOONS OF FRESH
00:06:18.14\00:06:24.91
CILANTRO LEAVES. >> I
CAN TELL YOU RIGHT NOW,
00:06:24.91\00:06:27.98
THIS DISH WILL NOT BE
BLAND. >> IT WILL NOT BE BLAND.
00:06:27.98\00:06:30.92
I HAVE SEEN THIS RECIPE OUT
THERE IN THE PAST WITH CHICKEN,
00:06:30.92\00:06:34.59
AND WE'RE GOING
TO DO IT WITH TOFU.
00:06:34.59\00:06:38.23
IF YOU HAVE BEEN WATCHING 3ABN
WHEN I DO THE TOFU EXTRA FIRM, I
00:06:38.23\00:06:43.37
TAKE THE EXTRA FIRM TOFU AND
TAKE THE ENTIRE THING AND I JUST
00:06:43.37\00:06:47.50
BRING IT HOME AND PUT IT
STRAIGHT INTO THE FREEZER.
00:06:47.50\00:06:52.04
SO IT FREEZES IN THE FREEZER,
CHANGES THE TEXTURE OF THE TOFU
00:06:52.04\00:06:57.91
SO IT HAS MORE OF A
TEXTURE LIKE THAT OF CHICKEN.
00:06:57.91\00:07:02.18
AND WHEN I TAKE IT OUT, I JUST
WRAP IT IN -- ONCE AGAIN THE
00:07:02.18\00:07:08.89
PAPER TOWEL. AND I'M
JUST GOING TO TAKE THE
00:07:08.89\00:07:11.86
PAPER TOWEL OFF OF IT. >> OKAY.
00:07:11.86\00:07:14.63
>> ALL RIGHTY. >> SO
ALL OF THE WATER HAS BEEN
00:07:14.63\00:07:17.93
PRESSED OUT. >> ALL
OF THE WATER IS OUT OF
00:07:17.93\00:07:20.34
IT. OKAY?
00:07:20.34\00:07:21.20
AND YOU CAN SEE
IT'S SPONGY. >> OKAY.
00:07:21.20\00:07:24.57
>> AND BECAUSE OF THE FACT WE'RE
GOING TO BE DOING -- KIND OF A
00:07:24.57\00:07:29.48
MOCK CHICKEN, I'M GOING
TO SLICE IT INTO PIECES.
00:07:29.48\00:07:34.62
I USUALLY DO
ABOUT EIGHT OF THESE.
00:07:34.62\00:07:36.58
>> ALL RIGHT. >> OKAY?
00:07:36.58\00:07:39.95
>> OKAY. NOW THIS
IS THE ONE THAT COMES
00:07:39.95\00:07:42.49
IN THE WATER PACKED.
WATER PACKED EXTRA FIRM.
00:07:42.49\00:07:46.33
>> THEY HAVE
FIRM AND EXTRA FIRM --
00:07:46.33\00:07:48.66
>> YEAH, YOUR EXTRA FIRM HAS
LESS WATER, BUT YOU STILL HAVE
00:07:48.66\00:07:52.60
TO FREEZE IT. THEN I'M
GOING TO CUT IT IN HALF
00:07:52.60\00:07:56.04
AND THEN CHUNKS. >> OKAY.
00:07:56.04\00:07:58.61
>> LIKE SO, OKAY? >> UH-HUH.
00:07:58.61\00:08:01.08
>> IN HALF. YOU CAN
SEE THE ACTUAL AIR HOLES
00:08:01.08\00:08:03.65
IN IT. >> RIGHT.
00:08:03.65\00:08:05.68
>> IT'S VERY
QUICK AND VERY EASY.
00:08:05.68\00:08:07.92
IT MAKES
BETWEEN 24 AND 36 CUBES.
00:08:07.92\00:08:11.39
>> OKAY. >> AND
THIS IS GOING TO BE
00:08:11.39\00:08:13.99
ASSIMILATING THAT OF CHICKEN IN
THE ACTUAL PRODUCT ITSELF, ALL
00:08:13.99\00:08:17.96
RIGHT? I KNOW IT
CALLS FOR A LOT OF
00:08:17.96\00:08:20.30
INGREDIENTS, BUT MOST OF THE
STUFF YOU ALREADY HAVE IN YOUR
00:08:20.30\00:08:23.73
CUB  CUPBOARD.
EXCEPT FOR MAYBE FENNEL.
00:08:23.73\00:08:34.28
>> AND ORANGE PEPPER. >>
THAT IS IN THE OTHER RECIPE.
00:08:34.28\00:08:39.41
ONCE WE ACTUALLY -- ONCE WE HAVE
DONE THAT, WE'RE GOING TO -- I
00:08:39.41\00:08:44.89
ACTUALLY HAVE GOTTEN MOST OF ALL
OF THE WATER OF IT, WE'RE GOING
00:08:44.89\00:08:50.56
TO ACTUALLY TAKE THIS -- BECAUSE
WE'RE GOING TO BROWN THIS TOFU.
00:08:50.56\00:08:54.76
>> ALL RIGHT. >> IF
THERE IS STILL A LOT OF
00:08:54.76\00:08:57.23
WATER IN IT, YOU CAN'T DO THIS.
SO LET'S JUST TURN THIS ON.
00:08:57.23\00:09:00.87
AND I'M GOING TO PUT MY OIL.
IT'S THREE TABLESPOONS OF OLIVE
00:09:00.87\00:09:05.94
OIL IN THIS RECIPE, BUT WE'RE
-NOT GOING TO USE IT LL AT ONE
00:09:05.94\00:09:14.68
TIME. THIS IS SO
WE CAN BROWN THE TOFU.
00:09:14.68\00:09:17.45
>> ALL RIGHT. >> YOU
SEE ALL OF THE PIECES.
00:09:17.45\00:09:19.65
>> AND THIS IS JUST
ONE CONTAINER RIGHT HERE.
00:09:19.65\00:09:22.39
>> THAT'S JUST ONE CONTAINER,
AND IT MAKES ALL OF THESE.
00:09:22.39\00:09:25.06
WE HAVE A LOT OF RECIPES WE CAN
DO WITH TOFU BUT THIS ONE I'M
00:09:25.06\00:09:31.47
TRYING TO ASSIMILATE
TO CHICKEN. >> ALL RIGHT.
00:09:31.47\00:09:33.60
>> I'LL TURN IT
DOWN A LITTLE BIT.
00:09:33.60\00:09:36.17
TAKE OUR SCAPULA AND JUST
MOVE IT AROUND A LITTLE BIT.
00:09:36.17\00:09:42.21
>> UH-HUH. >> AND
WE'RE GOING TO GO AHEAD
00:09:42.21\00:09:45.35
ON AND START
PUTTING IN THE TOFU.
00:09:45.35\00:09:48.25
>> OKAY. YOU WANT TO GO AHEAD --
00:09:48.25\00:09:49.65
>> YEAH. >> OKAY.
00:09:49.65\00:09:52.75
>> OKAY. >> SO THE GAME --
00:09:52.75\00:09:54.86
>> ARE YOU GOING
TO NEED THIS AGAIN?
00:09:54.86\00:09:56.86
>> YEAH. WE HAVE
QUITE A BIT MORE STUFF.
00:09:56.86\00:09:58.89
>> OKAY. >> WE CAN
USE A WOK TO MAKE THIS
00:09:58.89\00:10:04.80
WHOLE THING UP, AND YOU HAVE TO
GO THROUGH ALL OF THE DIFFERENT
00:10:04.80\00:10:09.07
STAGES, SO ONCE I GET THROUGH
WITH THE TOFU, I'M GOING TO TAKE
00:10:09.07\00:10:13.98
IT OUT OF THE PAN AND SET IT TO
THE SIDE, BECAUSE THEN WE HAVE
00:10:13.98\00:10:17.08
TO BRING ALL OF
THOSE HERBS TO LIFE.
00:10:17.08\00:10:21.35
>> OKAY. >>
FENNEL, TUMERIC, CORIANDER,
00:10:21.35\00:10:26.92
CURRY, ALL OF
THOSE ARE PART OF THAT.
00:10:26.92\00:10:28.89
>> OKAY. >> AND
THEN WE TALKED ABOUT SOME
00:10:28.89\00:10:31.09
OF THE INGREDIENTS THAT GO
IN THIS RECIPE, IT'S GOING TO BE
00:10:31.09\00:10:34.40
PART OF IT. AND
IT'S GOING TO END WITH
00:10:34.40\00:10:37.60
COCONUT MILK. >> OKAY.
00:10:37.60\00:10:39.53
YOU ARE GOING TO BE WORKING
IT. LET THAT BROWN A LITTLE BIT.
00:10:39.53\00:10:44.57
>> LET IT BROWN ON ALL OF
THE DIFFERENT SIDES THERE.
00:10:44.57\00:10:47.14
IT DOESN'T TAKE THAT LONG.
BUT WE WERE TALKING ABOUT THAT
00:10:47.14\00:10:50.15
WHOLE THING ABOUT DIABETES WHICH
IS VERY, VERY PREVALENT, SOME OF
00:10:50.15\00:10:55.25
THE STATES ARE MORE PREVALENT
AS FAR AS HAVING DIABETES, BUT I
00:10:55.25\00:10:59.12
LIKE THE CONFERENCE, BECAUSE
IT'S NOT SO MUCH THAT -- WE ARE
00:10:59.12\00:11:03.89
REALLY AFTER THAT
INDIVIDUAL WHO DOES NOT KNOW.
00:11:03.89\00:11:06.26
>> SEE, THAT'S THE
KEY. WHO DOES NOT KNOW.
00:11:06.26\00:11:09.26
AND LIKE I SAID BEFORE,
WELL 90 MILLION ARE PREDIABETIC.
00:11:09.26\00:11:15.47
90 MILLION. 90% DON'T KNOW IT.
00:11:15.47\00:11:19.14
AND OF COURSE YOUR PREDIABETICS,
THERE'S AN INCREASED RISK OF
00:11:19.14\00:11:23.04
BECOMING A DIABETIC AS WELL.
SO ONE WAY TO DEFEAT IT IS TO
00:11:23.04\00:11:27.22
HIT IT OFF BEFORE
ONE BECOMES A DIABETIC.
00:11:27.22\00:11:30.42
SO THAT'S WHY WE
HAVE THOSE FIVE QUESTIONS.
00:11:30.42\00:11:32.99
>> UH-HUH. >> SO IF
YOU ARE AT THREE, FOUR,
00:11:32.99\00:11:37.69
OR FIVE, THEN YOU ARE AT
A HIGH RISK OF BEING EITHER
00:11:37.69\00:11:42.50
PREDIABETIC, OR ADY BETTIC.
AND THOSE FIVE QUESTIONS -- THAT
00:11:42.50\00:11:47.34
TEST IS ALSO ON OUR WEBSITE
AS WELL, ABUNDANTLIVINGTV.ORG.
00:11:47.34\00:11:53.11
SO YOU RATED HIGH ON THOSE
FIVE QUESTIONS, THEN WE REALLY
00:11:53.11\00:11:57.08
SUGGEST THAT YOU CONTACT YOUR
PHYSICIAN CARE, AND HAVE YOUR
00:11:57.08\00:12:05.85
GLUCOSE TEST AND/OR A-1-C.
AND IN THE RETREAT WE TALK ABOUT
00:12:05.85\00:12:12.69
THE TESTING AS WELL.
YOU KNOW, A-1-C IS THE GOLD
00:12:12.69\00:12:19.70
STANDARD. >> YEAH.
00:12:19.70\00:12:20.40
>> BUT THERE ARE SOME
DRAWBACKS TO THE A-1-C.
00:12:20.40\00:12:24.91
>> WHAT IS THAT? >>
ALTHOUGH IT'S THE GOLD
00:12:24.91\00:12:28.21
STANDARD, IT DOES HAVE SOME
DRAWBACKS, SO THAT'S WHY WE SAY
00:12:28.21\00:12:32.41
HAVE YOUR FASTING GLUCOSE TEST
AND A-1-C, AND TOGETHER YOU HAVE
00:12:32.41\00:12:39.79
A MORE DEFINITIVE WAY OF
DETERMINING YOUR DIABETES
00:12:39.79\00:12:45.86
STATUS. >> SO YOU
SEE THE TOFU IS BROWN.
00:12:45.86\00:12:49.70
AND BECAUSE OF THE AIR HOLES
THAT YOU SAW, WE CHANGED THE
00:12:49.70\00:12:54.47
TEXTURE. >> YEAH.
00:12:54.47\00:12:55.37
>> BUT WHEN THESE SEASONS GO IN
AND ALL OF THE OTHER INGREDIENTS
00:12:55.37\00:12:59.21
IN THIS RECIPE, IT
SINKS INTO THE TOFU ITSELF.
00:12:59.21\00:13:03.48
>> OKAY. >> AND
GIVES THE FLAVOR THAT
00:13:03.48\00:13:06.31
NEEDS TO BE
THERE AS WELL. >> OKAY.
00:13:06.31\00:13:08.25
>> I WILL SAY ONCE AGAIN, IF YOU
DO NOT FREEZE THE TOFU AS YOU
00:13:08.25\00:13:14.69
CAN, AND PULL AS MUCH OF THE
LIQUID OUT AS YOU CAN, YOU WILL
00:13:14.69\00:13:18.66
NOT SEE THE
TEXTURE THAT YOU SEE HERE.
00:13:18.66\00:13:21.10
IT WILL HAVE A LOT OF WATER
IN IT, AND STICK TO THE PAN.
00:13:21.10\00:13:25.23
THE WATER WILL STILL BE PRESENT.
SO YOU WILL NEVER GET THAT
00:13:25.23\00:13:28.97
BROWNING EFFECT
THAT YOU SEE RIGHT THERE.
00:13:28.97\00:13:31.07
>> I SEE. ALL RIGHT.
00:13:31.07\00:13:33.64
>> JUST A COUPLE MORE OF THESE.
AND THEN I'LL TAKE -- IN A HOT
00:13:33.64\00:13:40.78
MINUTE -- I'M GOING
TO TAKE THE TOFU OUT.
00:13:40.78\00:13:45.42
YOU CAN SEE IT HAS THAT
BROWN COLOR GOING ON, OKAY?
00:13:45.42\00:13:48.66
I CALL IT LIKE A
GOLDEN BROWN COLOR.
00:13:48.66\00:13:51.99
IS WHAT I LIKE TO SEE WHEN I DO
THIS RECIPE, BECAUSE THAT GIVES
00:13:51.99\00:13:56.33
YOU THE ILLUSION -- ALL OF OUR
COOKING IS THE ILLUSION OF MEAT.
00:13:56.33\00:14:00.44
>> UH-HUH. >> AND
IF IT'S JUST THAT WHITE
00:14:00.44\00:14:04.21
COLOR, IT WILL BE LIKE
CHICKEN THAT IS NOT DONE.
00:14:04.21\00:14:06.64
>> RIGHT. >> OKAY?
00:14:06.64\00:14:08.08
ALL RIGHT. SO I'M
GOING TO TAKE THESE OUT,
00:14:08.08\00:14:11.45
AND SIT THEM -- >>
OH, YOU ARE GOING TO PUT
00:14:11.45\00:14:13.75
IT -- >> RIGHT HERE.
00:14:13.75\00:14:14.92
>> IN THE BOWL THERE. >> YEAH.
00:14:14.92\00:14:18.59
>> UH-HUH. >> YEAH.
00:14:18.59\00:14:20.12
>> HOW DID THIS
RECIPE COME ABOUT, HONEY?
00:14:20.12\00:14:22.99
>> I HAVE BEEN DOING THE TOFU
THING BY ITSELF FOR A WHILE.
00:14:22.99\00:14:28.40
BUT THIS SHOW IS MORE OF AN
INDIAN KIND OF CUISINE, SOMETIME
00:14:28.40\00:14:35.64
ON OUR SHOWS WE ACTUALLY DO
DIFFERENT CULTURES, AND EVERY
00:14:35.64\00:14:40.01
NOW AND THEN SOMEONE WILL CALL
IN AND SAY, WE DON'T DO IT LIKE
00:14:40.01\00:14:44.05
THAT. SO THIS IS
PAULA'S VERSION, PAW
00:14:44.05\00:14:51.99
LA -- PAULA AND CURTIS'S
VERSION OF INDIAN CUISINE.
00:14:51.99\00:14:58.43
>> THIS IS YOUR VERSION, AND I'M
GOING TO BE EATING YOUR VERSION.
00:14:58.43\00:15:03.23
>> OKAY. FIRST
THOSE FENNEL SEEDS, YEAH.
00:15:03.23\00:15:06.97
>> HONEY, WILL YOU TELL THEM
ABOUT THESE SPICES -- TWO OF
00:15:06.97\00:15:11.27
THESE LOOK ALIKE. >> I KNOW.
00:15:11.27\00:15:16.01
TUMERIC AND CORIANDER -- >>
I DON'T KNOW WHICH IS WHICH.
00:15:16.01\00:15:22.48
>> LET ME SET THIS DOWN.
YOU CAN GO AHEAD AND JUST PUT
00:15:22.48\00:15:26.22
THAT IN. >> I'M
NOT SURE WHAT THAT IS?
00:15:26.22\00:15:29.52
>> THAT IS CURRY. >>
SO THIS MUST BE TUMERIC.
00:15:29.52\00:15:32.56
>> HOW DO YOU KNOW? >>
THIS IS A SOMEBODY DIFFERENT
00:15:32.56\00:15:36.13
IN COLOR. THAT'S CORIANDER.
00:15:36.13\00:15:37.73
>> THIS ONE? >> YEAH.
00:15:37.73\00:15:39.83
>> OKAY. >> JUST
A LITTLE BIT FASTER,
00:15:39.83\00:15:42.87
HONEY, BECAUSE
WE CAN'T -- >> OH.
00:15:42.87\00:15:44.77
>> HOW ARE WE DOING? YEAH.
00:15:44.77\00:15:49.44
>> WHAT IS THIS?
>> THAT'S GINGER.
00:15:49.44\00:15:51.28
>> YEAH, GINGE. >> ALL RIGHT.
00:15:51.28\00:15:53.31
WE GOT ALL OF THESE GOING, AND
YOU JUST KIND OF -- THAT SMELL
00:15:53.31\00:15:56.92
IS GOING TO GO, GO, GO.
DMOU I WANT YOU -- I WANT TO
00:15:56.92\00:16:00.89
MOVE THIS OVER, BECAUSE THE NEXT
STEP TO THIS -- AND THERE ARE A
00:16:00.89\00:16:03.99
COUPLE OF THINGS YOU GOT TO
DO, I'M GOING TO MOVE IT BACK,
00:16:03.99\00:16:07.60
BECAUSE THE NEXT STEP IS YOU
ARE GOING TO BEGIN TO SAUTE THE
00:16:07.60\00:16:12.10
VEGETABLES THAT ARE GOING
TO GO IN THIS DISH AS WELL.
00:16:12.10\00:16:14.30
>> OKAY. >> SO IF
YOU WOULD BRING THOSE
00:16:14.30\00:16:17.84
OVER -- >> OKAY.
00:16:17.84\00:16:19.14
>> -- AND I'M NOT GOING TO PUT
THESE BACK IN THERE UNTIL WE GET
00:16:19.14\00:16:23.11
DONE. WE GOT
THAT TOFU READY TO GO,
00:16:23.11\00:16:31.25
AND COULD YOU GET THAT
BIGGER CUTTING BOARD, BABE.
00:16:31.25\00:16:35.72
LET'S GET THE BIGGER
ONE. WE GOT OUR COCONUT MILK.
00:16:35.72\00:16:41.86
THE GARLIC, THE SALT. OKAY.
00:16:41.86\00:16:44.77
WE GOT THE ONIONS. AND
WHAT I'M GOING DO, IS I'M
00:16:44.77\00:16:50.47
GOING TO GO AHEAD
AND PUT THE ONIONS IN.
00:16:50.47\00:16:53.84
OKAY? USE MY SPATULA.
00:16:53.84\00:16:55.21
>> WANT ME TO
START CUTTING THESE --
00:16:55.21\00:16:56.98
>> YEAH, YOU ARE GOING TO DO
THE PEPPERS, THE ORANGE AND RED.
00:16:56.98\00:17:05.32
>> LIKE THAT? >> LARGER PIECES.
00:17:05.32\00:17:08.29
DON'T MAKE THEM
REAL THIN. >> OH, OKAY.
00:17:08.29\00:17:10.33
>> AND WHILE YOU DO THAT,
I'M GOING TO GET THE SCALLIONS
00:17:10.33\00:17:15.00
TOGETHER. THEY GO
IN THIS RECIPE AS WELL,
00:17:15.00\00:17:17.20
AND I SHOULD HAVE A
SECOND. DID I ALREADY USE IT?
00:17:17.20\00:17:21.30
>> IT'S GOING TO BE
A COLORFUL DISH TOO.
00:17:21.30\00:17:27.38
>> OH, I KNOW WHERE IT IS. I
WAS GOING TO SAY, I KNOW I HAD
00:17:27.38\00:17:33.25
THIS. SO TO KEEP
ME FROM CUTTING YOU,
00:17:33.25\00:17:35.82
I'M GOING TO JUST
BRING THIS FORWARD --
00:17:35.82\00:17:38.29
>> KEEP FROM CUTTING ME? >>
I WANT TO MAKE SURE WHEN I'M
00:17:38.29\00:17:40.82
DOING THIS -- >> OH, OKAY.
00:17:40.82\00:17:44.73
>> THE SCALLIONS
ARE GOING TO GO IN TOO.
00:17:44.73\00:17:48.03
THIS IS A VERY COLORFUL
DISH, AND I LOVE INDIAN FOOD.
00:17:48.03\00:17:52.57
WE BOTH DO. >> YES, WE DO.
00:17:52.57\00:17:55.60
>> YEAH. SO WE'RE
GOING TO PUT THESE IN
00:17:55.60\00:17:58.54
AS WELL TOO. THE
ONIONS AND THE DIFFERENT
00:17:58.54\00:18:01.84
COLOR PEPPERS ARE
ALL GOING TO GO ON.
00:18:01.84\00:18:04.45
I'M GOING TO PUT THE ONIONS
IN, AND TURN THE FIRE BACK ON.
00:18:04.45\00:18:09.98
>> ARE THESE BIG
ENOUGH CHUNKS, HONEY IN
00:18:09.98\00:18:12.39
>> YEAH, THAT'S GOOD.
THAT'S EXACTLY WHAT I WANT.
00:18:12.39\00:18:15.19
>> OKAY. >> I'M
GOING TO PUT MORE OF THE
00:18:15.19\00:18:17.73
OIL IN ALSO, NOW. >> OKAY.
00:18:17.73\00:18:21.30
READY FOR THIS? >>
NO LET ME -- HOLD UP ONE
00:18:21.30\00:18:24.63
MINUTE. >> OH, ALL RIGHT.
00:18:24.63\00:18:26.47
>> AND BEFORE -- WE TALKED
BEFORE ABOUT THE FACT THAT YOU
00:18:26.47\00:18:30.31
ARE NOT GOING TO PUT THE GARLIC
IN UNTIL LATER, BECAUSE WHEN
00:18:30.31\00:18:35.34
GARLIC HITS SOMETHING THAT
IS ALSO HOT, IT WILL TURN THE
00:18:35.34\00:18:40.18
ENTIRE RECIPE TO
A BITTER TEXTURE.
00:18:40.18\00:18:43.69
CHECK THAT OUT. THESE
ARE ONIONS AND SCALLION
00:18:43.69\00:18:52.13
COMBINATION. SMELLS GOOD.
00:18:52.13\00:18:54.50
LET'S GO AHEAD AND
PUT THOSE IN. >> OKAY.
00:18:54.50\00:18:57.87
>> YEAH. WE'RE
GOING TO PUT THOSE IN
00:18:57.87\00:19:00.67
NEXT. >> GO AHEAD, BABY.
00:19:00.67\00:19:03.04
>> SEE IF YOU CAN
GET THEM -- >> WOE.
00:19:03.04\00:19:06.57
>> WOE. >> THAT WAS CLOSE.
00:19:06.57\00:19:08.98
>> OKAY. >> I GOT THE BIG ONE.
00:19:08.98\00:19:12.68
UH-HUH. UH-HUH.
00:19:12.68\00:19:17.45
AND YEAH. ISN'T THAT PRETTY?
00:19:17.45\00:19:25.59
>> YES. NOW IT IS
GOING TO BE COLORFUL.
00:19:25.59\00:19:28.00
>> YES. >> NOW --
00:19:28.00\00:19:29.63
>> YOU CAN ADD TO THIS ANY
COLOR -- LIKE I LIKE THE ORANGE
00:19:29.63\00:19:33.30
AND THE RED PEPPERS. >> UH-HUH.
00:19:33.30\00:19:35.67
>> YOU CAN ALSO DO --
>> CAN YOU DO THE GREEN?
00:19:35.67\00:19:38.71
>> I WOULDN'T DO GREEN BECAUSE
A-GREEN PEPPER IS ACTUALLY GOING
TO CHANGE THE TEXTURE OF THE
00:19:38.71\00:19:44.45
FLAVOR OF IT, SO
DON'T PUT GREEN IN.
00:19:44.45\00:19:47.82
>> OKAY. >> OKAY?
00:19:47.82\00:19:50.79
REAL PRETTY. THAT'S
THE GARLIC THAT GOES IN
00:19:50.79\00:19:54.92
LAST. >> ALL RIGHT.
00:19:54.92\00:19:55.66
>> NOW WE HAVE
GOTTEN ALL OF THIS GOING.
00:19:55.66\00:19:58.66
I'M GOING TO
SPRINKLE ON THE SALT.
00:19:58.66\00:20:03.30
>> UH-HUH. >> OKAY?
00:20:03.30\00:20:09.97
>> I'M GOING TO GO AHEAD
ON -- I'M GOING TO PUT IN NOW
00:20:09.97\00:20:13.84
THE TOFU, WHICH
HAS ALREADY BEEN DONE.
00:20:13.84\00:20:21.15
I LOVE THIS DISH.
IT SMELLS SO GOOD.
00:20:21.15\00:20:23.65
>> UH-HUH. >> UH-HUH.
00:20:23.65\00:20:25.59
UH-HUH. OKAY.
00:20:25.59\00:20:28.69
AND NOW I'M GOING
TO PUT IN THE GARLIC.
00:20:28.69\00:20:33.90
>> SO NOW IF YOU
PUT THE GARLIC IN --
00:20:33.90\00:20:36.13
>> IF YOU PUT THE GARLIC IN WHEN
THINGS ARE HOT, IT WILL BURN AND
00:20:36.13\00:20:47.78
MAKE IT BITTER. WHEN
YOU ARE LOOKING I WANT TO
00:20:47.78\00:20:50.98
MAKE SURE YOU GET ALL OF THE
FLAVORS NOT A DOMINANT FLAVOR.
00:20:50.98\00:20:56.05
NOW SLOWLY -- >> SLOWLY.
00:20:56.05\00:20:57.39
>> -- YOU ARE GOING TO GO AHEAD
AND POUR IN THE COCONUT MILK.
00:20:57.39\00:21:02.76
>> COCONUT MILK. VERY SLOWLY.
00:21:02.76\00:21:05.29
OH, THIS IS THICK. >> YEAH.
00:21:05.29\00:21:12.40
UH-HUH. SMELL THE COCONUT?
00:21:12.40\00:21:17.21
>> UH-HUH. >> OKAY.
00:21:17.21\00:21:18.67
YOU CAN GET ALL
OF THE GOODIES OUT.
00:21:18.67\00:21:22.18
OKAY. >> OKAY.
00:21:22.18\00:21:22.81
>> ALL OF THE GOODIES OUT. YEAH.
00:21:22.81\00:21:26.45
>> OKAY. >> OKAY.
00:21:26.45\00:21:27.92
>> HOW IS THAT? >> THAT'S GOOD.
00:21:27.92\00:21:29.88
THAT'S GOOD. THAT'S GOOD.
00:21:29.88\00:21:33.02
OKAY. AND SO YOU
SEE WE HAVE GOT ALL
00:21:33.02\00:21:35.22
OF THE COMBINATIONS.
EVERYTHING IS IN THERE.
00:21:35.22\00:21:38.53
AND LET'S SAY FOR INSTANCE, THAT
YOU MADE THIS RECIPE UP, AS IT
00:21:38.53\00:21:46.43
COOKS, IT SIMMERS FOR
ABOUT FIVE OR TEN MINUTES.
00:21:46.43\00:21:51.01
AND IF IT IS NOT THICK ENOUGH
FOR YOU, I TAKE ONE TEASPOON OF
00:21:51.01\00:21:57.48
CORN STARCH SO A HAL A CUP OF
COLD WATER, AND I STIR IT UP AND
00:21:57.48\00:22:05.69
SLOWLY POUR IT INTO THE
MIX. AND IT WILL THICKEN IT UP.
00:22:05.69\00:22:10.56
AND FOR 3ABN THEY WILL SEE THE
PRODUCT AT THEN OF THE PROGRAM.
00:22:10.56\00:22:14.83
SO YOU HAVE IT
THERE, COCONUT CURRY.
00:22:14.83\00:22:19.03
>> COLORFUL, THE
SMELL -- >> SMELL GOOD?
00:22:19.03\00:22:22.30
>> WE NEED SMELL-OH VISION.
THIS WOULD BE ON IT, BOOIB.
00:22:22.30\00:22:27.84
>> THIS WOULD BE ON IT.
I'M GOING TO LET THAT ONE SI
00:22:27.84\00:22:29.88
THERE FOR A MINUTE. AND
THE NEXT RECIPE THAT WE'RE
00:22:29.88\00:22:33.15
GOING TO BE
DOING ON THIS PROGRAM.
00:22:33.15\00:22:34.88
>> OKAY. LET'S DO IT.
00:22:34.88\00:22:35.92
>> THAT ONE IS CALLED
SPICY OVEN-BAKED VEGETABLES.
00:22:35.92\00:22:42.89
THIS IS TWO PART.
MARINADE LEMON JUICE, OLIVE OIL,
00:22:42.89\00:22:50.73
ONIONS, GARLIC CLOVES, DRY
BASIL, TWO TEASPOONS OF GROWN
00:22:50.73\00:22:58.67
CUMIN, ONE TEASPOON OF SEA SALT.
THIS IS THE VEGETABLE PORTION,
00:22:58.67\00:23:03.81
CURTIS. TWO MEDIUM
BAKING POTATOES, ONE
00:23:03.81\00:23:07.22
LARGE SWEET POTATO, ONE LARGE
ZUCCHINI, ONE MEDIUM YELLOW
00:23:07.22\00:23:18.43
PEPPER ONE RED PEPPER ONE
LARGE ONION, CUT INTO CHUNKS.
00:23:18.43\00:23:24.80
WELL, CURTIS THAT IS A
LOT THAT MATCHES UP WITH --
00:23:24.80\00:23:27.80
>> THAT'S A LOT OF
CUTTING. >> LOTS OF CUTTING.
00:23:27.80\00:23:31.74
ONE OF THE THINGS I LIKE ABOUT
THIS, A LOT OF TIMES PEOPLE ARE
00:23:31.74\00:23:35.71
COOKING, AND THEY ARE
LIKE THAT'S TOO MUCH STUFF.
00:23:35.71\00:23:38.45
BUT YOU CAN CUT YOUR POTATOES
AND THINGS UP AHEAD OF TIME.
00:23:38.45\00:23:45.75
BASICALLY I FIX ALL OF THIS
UP, PUT IT IN COLD WATER, PUT
00:23:45.75\00:23:50.69
PLASTIC ON IT, SO
WHEN IT IS TIME --
00:23:50.69\00:23:53.33
>> YOU ARE READY TO GO.
>> YOU KNOW WHAT I'M SAYING.
00:23:53.33\00:23:56.70
SO GO AHEAD AND CUT UP -- IF
YOU DO THE BELL PEPPER, I'LL GO
00:23:56.70\00:24:00.30
AHEAD ON -- >> THE ONION, RIGHT?
00:24:00.30\00:24:02.27
>> YEAH. >> I JUST
WANT TO MAKE SURE I'M
00:24:02.27\00:24:04.94
DOING THE RIGHT THING. >>
YEAH, DO THE ONION, AND I'M
00:24:04.94\00:24:08.71
GETTING THE
GARLIC READY. >> OKAY.
00:24:08.71\00:24:13.95
>> OKAY? >>
THAT'S KIND OF MINCED.
00:24:13.95\00:24:16.99
I LIKE IT A LITTLE BIT MORE
CHUNKIER LIKE YOU ARE DOING IT.
00:24:16.99\00:24:21.29
>> THIS IS SOMETHING THAT
YOU DO -- YOU REALLY WAIT UNTIL
00:24:21.29\00:24:24.06
SUNDAY TO DO A
LOT OF YOUR COOKING.
00:24:24.06\00:24:26.36
>> YES. >> TALK ABOUT THAT.
00:24:26.36\00:24:27.73
BECAUSE A LOT OF PEOPLE SAY I
DON'T HAVE TIME, OR -- ONE DAY
00:24:27.73\00:24:31.70
IS REALLY SET ASIDE FOR COOKING.
>> I DO ALL OF MY COOKING FOR
00:24:31.70\00:24:35.17
THE WHOLE WEEK. I
START FIXING THINGS I'M GOING
00:24:35.17\00:24:39.04
TO HAE ALL WEEK LONG. IF I
KNOW I'M GOING TO HAVE RICE
00:24:39.04\00:24:42.84
MORE THAN ONE TIME, I
MAKE THE ENTIRE BAG UP.
00:24:42.84\00:24:47.42
I USE MY CROCK-POT, AND PUT ALL
OF MY BEANS IN THE CROCK-POT ALL
00:24:47.42\00:24:51.92
AT ONE TIME, AND THEN I HAVE
EVERYTHING READY TO GO WHEN IT'S
00:24:51.92\00:24:55.56
TIME TO GO, AND YOU DON'T SPEND
A LOT OF TIME IN THE KITCHEN.
00:24:55.56\00:24:59.96
>> HOW ABOUT THAT, HONEY? >>
A LITTLE BIT FINER THAN THAT,
00:24:59.96\00:25:04.23
IF YOU DON'T
MIND. >> I DO NOT MIND.
00:25:04.23\00:25:06.53
>> OKAY. SO WE
HAVE GOT THAT GOING.
00:25:06.53\00:25:09.90
AND SO YOU COOK ENOUGH --
QUITE A BIT FOR THE WHOLE WEEK.
00:25:09.90\00:25:13.34
>> YES. >> ON SUNDAY.
00:25:13.34\00:25:14.74
>> YES. YES.
00:25:14.74\00:25:16.31
AND YOU CAN REALLY COAST
FOR THE REST OF THE WEEK.
00:25:16.31\00:25:18.51
>> YOU CAN COAST FOR THE
REST OF THE WEEK, BECAUSE WHEN
00:25:18.51\00:25:21.95
MR. CURTIS IS
HUNGRY, HE IS HUNGRY.
00:25:21.95\00:25:25.99
AND THAT'S NOT
HUNGRY, IT'S HUNGRY.
00:25:25.99\00:25:28.32
>> WE CHANGED THAT
WORD TO THE WAY IT SOUNDS.
00:25:28.32\00:25:31.33
[ LAUGHTER ] >> WHEN
SAY WHEN IT'S TIME TO
00:25:31.33\00:25:33.03
EAT, IT'S TIME TO EAT. >>
I DON'T HAVE NO TIME TO PLAY.
00:25:33.03\00:25:36.73
A LITTLE BIT
MORE? >> NO, HOLD ON.
00:25:36.73\00:25:39.47
>> AND THEN JUST DO LIKE
THIS. >> A LITTLE BIT MORE.
00:25:39.47\00:25:42.47
>> YEAH, A TAD BIT MORE. YEAH.
00:25:42.47\00:25:50.31
OKAY. I DON'T WANT
THEM TO GET BIG OLD
00:25:50.31\00:25:53.75
CHUNKS IN THERE.->>
OKAY. >> THAT'S BETTER.
00:25:53.75\00:25:56.85
THAT'S BETTER.
>> I CAN'T STOP NOW.
00:25:56.85\00:25:58.22
[ LAUGHTER ] >> OKAY.
00:25:58.22\00:26:01.26
>> ARE YOU ON A ROLL? >>
YEAH, THAT WAS ALMOST FUN.
00:26:01.26\00:26:04.33
>> OKAY. ALL RIGHT.
00:26:04.33\00:26:05.69
IF YOU WANT TO, YOU CAN GO AHEAD
ON AND I'LL TELL YOU WHAT I'M
00:26:05.69\00:26:09.46
GOING TO DO.
WE'RE GOING TO TAKE THE
00:26:09.46\00:26:12.00
SEASONING WE HAVE OVER HERE.
THIS IS THE LEMON JUICE OLIVE
00:26:12.00\00:26:16.91
OIL -- PUT THIS IN HERE NOW.
>> ALL OF THAT IS GOING IN THAT
00:26:16.91\00:26:21.74
DISH. >> LEMON
JUICE, AND THE OLIVE
00:26:21.74\00:26:24.31
OIL. >> UH-HUH.
00:26:24.31\00:26:24.98
>> ALL RIGHT. >> AND
WE'RE GOING TO USE BASE
00:26:24.98\00:26:28.62
SILL AND WE'RE
GOING TO DO CURRY.
00:26:28.62\00:26:31.42
>> AND THIS IS
THE CURRY. >> UH-HUH.
00:26:31.42\00:26:33.39
>> YOU WANT ME TO MIX
THAT UP A LITTLE BIT --
00:26:33.39\00:26:37.29
>> WITH THAT FORK
YOU CAN MIX THAT UP.
00:26:37.29\00:26:42.70
YEAH. SEE --
THIS IS GOING TO BASTE
00:26:42.70\00:26:45.20
THE VEGETABLES. >>
THIS IS WHAT THE VEGETABLES
00:26:45.20\00:26:51.34
ARE GOING TO BASTE IN.
THEY NEED TO SIT 8 TO 10 MINUTES
00:26:51.34\00:26:55.38
TO GET READY, BUT WE'RE ON 3ABN
TV, SO WE'RE NOT GOING TO WAIT
00:26:55.38\00:27:01.15
THAT WHOLE PERIOD OF TIME.
YOU'LL SEE AT THE END OF THE
00:27:01.15\00:27:08.02
PROGRAM. I'M GOING
TO HAVE YOU PUT IN THE
00:27:08.02\00:27:10.03
ONIONS AND GARLIC. THEY
ARE GOING TO GO IN AS WELL.
00:27:10.03\00:27:15.00
USE THE SPATULA
TO DO THAT, BABE.
00:27:15.00\00:27:17.60
>> ALL RIGHT. OKAY.
00:27:17.60\00:27:20.40
>> ALL RIGHT. >> I
CAN GET MOST OF THIS IN
00:27:20.40\00:27:23.87
HERE. LET ME GO
FROM THE OPPOSITE END.
00:27:23.87\00:27:26.61
THERE WE GO. >> OKAY.
00:27:26.61\00:27:28.31
I'LL MOVE THESE OUT
OF YOUR WAY. ALL RIGHT?
00:27:28.31\00:27:31.28
>> OKAY. >> AND
THE CUTTING BOARD --
00:27:31.28\00:27:33.65
>> I'M GOING TO STAT
GETTING THE POTATOES TOGETHER.
00:27:33.65\00:27:37.49
AND CUT THAT
POTATO. >> ALL RIGHT.
00:27:37.49\00:27:44.29
I WAS REALLY SURPRISED, AGAIN,
THEY FOUND THOSE OLD CLIPS OF
00:27:44.29\00:27:49.96
THE ABUNDANT LIVING PROGRAM.
I WASN'T EXPECTING THAT HONEY.
00:27:49.96\00:27:53.23
>> I KNOW, THAT WAS A
SURPRISE. THAT WAS A SURPRISE.
00:27:53.23\00:27:56.57
BUT I THINK THAT IS SO GOOD IS
THAT, YOU KNOW, REALLY AND TRULY
00:27:56.57\00:28:01.61
THERE WAS NO WAY WE EVER THOUGHT
THAT THE LORD WAS GOING TO DO
00:28:01.61\00:28:04.88
SOMETHING THAT
LONG. THAT WAS AMAZING.
00:28:04.88\00:28:07.22
IT'S STILL AMAZING. >>
AS YOU WOULD SAY WHO WOULD
00:28:07.22\00:28:13.36
HAVE THUNK IT. >> ALL RIGHT.
00:28:13.36\00:28:16.89
NOW I HAVE ALREADY DONE
SOME POTATOES AHEAD OF TIME.
00:28:16.89\00:28:20.73
SO YOU CAN PUT THOSE IN
THERE. >> THESE WHITE POTATOES.
00:28:20.73\00:28:24.13
>> YES, BAKING
POTATOES. >> OKAY.
00:28:24.13\00:28:26.94
>> WE'RE GOING TO PUT IN THE
REST OF THOSE, AND I'M GOING TO
00:28:26.94\00:28:30.51
HAVE YOU START CUTTING UP
-- ONCE AGAIN THE PEPPERS.
00:28:30.51\00:28:33.88
THE POTATOES -- SWEET POTATOES,
I'M GOING TO PUT THOSE IN.
00:28:33.88\00:28:40.58
THIS IS ANOTHER
VERY, VERY COLORFUL --
00:28:40.58\00:28:43.35
>> YOU WANT THESE
INTO CHUNKS? >> SLICES.
00:28:43.35\00:28:46.35
YEAH, YOU CAN DO IT IN CHUNKS.
GO AHEAD AND DO IT IN CHUNKS.
00:28:46.35\00:28:51.66
OKAY. AND OCE
AGAIN PUT THEM IN COLD
00:28:51.66\00:28:55.96
WATER -- DO IT A
LITTLE BIT SOFTER THN THAT?
00:28:55.96\00:28:59.17
NOT SO LOUD? >> THE
BOARD IS LOUD THAT IS
00:28:59.17\00:29:02.34
WHY. >> THE BOARD IS LOUD.
00:29:02.34\00:29:03.71
THIS IS A VERY COLORFUL RECIPE,
AND YOU ARE TALKING ABOUT
00:29:03.71\00:29:08.38
DIABETES, WE'LL BE TALKING ABOUT
THE DIET ITSELF OF PLANT BASED.
00:29:08.38\00:29:12.31
AND THEY WILL BE EVEN TO LOOK AT
THIS SEGMENT AND SEE WHAT KIND
00:29:12.31\00:29:16.55
OF FOOD WE'RE FIXING BECAUSE
A LOT OF TIMES PEOPLE ARE -- I
00:29:16.55\00:29:22.69
DON'T KNOW ALL ABOUT THAT.
I'M NOT SURE ABOUT THAT FOOD.
00:29:22.69\00:29:26.86
AND ONE OTHER THING, AND THOSE
COMING TO EITHER THE CONFERENCE
00:29:26.86\00:29:30.43
ON MAY 2ND OR THE DIABETES
RETREAT IN OCTOBER, THAT'S GOING
00:29:30.43\00:29:36.10
TO BE A WHOLE SEGMENT ON
CARBOHYDRATES, AND HONEY THERE
00:29:36.10\00:29:40.91
IS A LOT OF TALK ABOUT
CARBOHYDRATES, LOW CARBS, AND DO
00:29:40.91\00:29:46.15
THEY MAKE YOU FAT?
AND, YOU KNOW, IF YOU ARE A
00:29:46.15\00:29:53.82
DIABETIC, YOU
SHOULDN'T EAT ANY CARBS.
00:29:53.82\00:29:55.76
WE'RE GOING TO MAKE IT
VERY SIMPLE AND PLAIN AND
00:29:55.76\00:30:02.10
CARBOHYDRATES. A LOT
OF PEOPLE DON'T UNDERSTAND
00:30:02.10\00:30:03.30
THE MEANING OF THE TERM.
WHAT WAS CARBOHYDRATE MEAN?
00:30:03.30\00:30:09.37
AND WHAT ARE THREE DIFFERENT
TYPES OF CARBOHYDRATES.
00:30:09.37\00:30:15.31
TWO ARE REALLY ADVANTAGEOUS,
AND ONE IS DETRIMENTAL.
00:30:15.31\00:30:19.08
AND WE TEACH THAT YOU
DON'T HAVE TO COUNT CARBS.
00:30:19.08\00:30:22.08
>> THAT'S THE PART THEY
WILL BE VERY EXCITED ABOUT.
00:30:22.08\00:30:24.95
>> YES. >> EVEN
THOUGH WE DO A LOT OF
00:30:24.95\00:30:27.79
THINGS WITH
DIABETES -- >> RIGHT.
00:30:27.79\00:30:28.89
WE MAKE IT EASY. >>
WHEN THEY LEARN THE WHOLE
00:30:28.89\00:30:32.56
THING ABOUT PLANT-BASED EATING,
THEY WILL DISCOVER THAT FOOD
00:30:32.56\00:30:38.00
LASTS A LOT
LONGER IN THEIR SYSTEM.
00:30:38.00\00:30:41.10
>> ONE LADY SAID WHEN SHE CAME
TO OUR CLASS, WHEN SHE FOUND
00:30:41.10\00:30:45.94
OUT, I DON'T HAVE TO COUNT
CARBS, AND WE MAKE IT PLAIN AND
00:30:45.94\00:30:51.21
SIMPLE FOR YOU, AND BASED
ON -- EVIDENCE-BASED THAT YOU
00:30:51.21\00:30:56.12
CAN MAINTAIN YOUR BLOOD SUGAR
LEVELS AND THE FOODS THAT WILL
00:30:56.12\00:31:01.56
ALSO REDUCE BELLY FAT AS WELL
NOW THIS IS GOING INTO THE --
00:31:01.56\00:31:05.69
>> THIS IS GOING
IN. >> ALL RIGHT.
00:31:05.69\00:31:07.76
GOING IN. >> I
WANT YOU TO SEE HOW
00:31:07.76\00:31:11.60
COLORFUL THIS ONE IS. >> OKAY.
00:31:11.60\00:31:17.34
OKAY. AND THAT'S ALL THERE.
00:31:17.34\00:31:19.27
>> ALL RIGHT. NOW THE GOOD
PART.-pAND THAT IS TO ACTUALLY
00:31:19.27\00:31:23.48
BRING UP -- YOU CAN MOVE THAT
KNIFE OUT OF THE WAY, BRING UP
00:31:23.48\00:31:27.42
ALL OF THE SEASONINGS FROM
THE BOTTOM. BECAUSE THIS IS WHAT
00:31:27.42\00:31:32.52
REALLY -- >> OKAY.
>> BRINGS THIS TO LIFE.
00:31:32.52\00:31:34.76
AND I LIKE THIS BECAUSE YOU GOT
THE ZUCCHINI UP HERE, THE SWEET
00:31:34.76\00:31:42.63
POTATO, AND THE BAKING POTATO.
AND YOU GET ALL OF THE DIFFERENT
00:31:42.63\00:31:46.60
COMBINATIONS IN YOUR MOUTH.
THE SWEET POTATO AND SQUASH, AND
00:31:46.60\00:31:51.37
FOR THOSE TALKING ABOUT HAVING
AN ISSUE WITH THEIR CHILDREN
00:31:51.37\00:31:54.71
EATING, THIS IS A VERY GOOD
RECIPE TO HIDE THE VEGETABLES.
00:31:54.71\00:31:58.11
>> AND IT MAKES IT LOOK
COLORFUL AT THE SAME TIME.
00:31:58.11\00:32:01.85
>> YEAH. >>
BECAUSE THEY EAT WITH THEIR
00:32:01.85\00:32:05.42
EYES. >> BRING IT ALL UP.
00:32:05.42\00:32:09.02
AND NORMALLY I WOULD PUT A
PLASTIC WRAP OVER IT, AND LET IT
00:32:09.02\00:32:16.63
SIT AND MARINADE FOR
AT LEAST EIGHT MINUTES.
00:32:16.63\00:32:19.97
EIGHT TO TEN MINUTES.
IT'S VERY, VERY PRETTY.
00:32:19.97\00:32:23.04
EVERYTHING IS IN THERE. I
WANT TO SPRINKLE ON THE SALT.
00:32:23.04\00:32:26.21
>> THE SEA SALT. YEAH.-OKAY.
00:32:26.21\00:32:29.71
>> AND LET'S STIR IT
UP A LITTLE BIT MORE.
00:32:29.71\00:32:31.75
>> THIS IS GOING IN HERE. >>
THIS GOES IN A 9 BY 13 BAKING
00:32:31.75\00:32:38.75
DISH. IT MAKES FOR
ABOUT 15 MINUTES ON
00:32:38.75\00:32:42.52
375, AND THEN I GO BACK IN
WITH SPATULA AND TURN IT --
00:32:42.52\00:32:45.79
>> YOU TURN IT OVER --
>> YEAH, JUST TURN IT IN THE
00:32:45.79\00:32:49.56
DISH ITSELF. AND IT
IS GOING TO BAKE COVERED.
00:32:49.56\00:32:53.34
IT HAS GOT TO BE
COVERED WHEN YOU ARE BAKING IT.
00:32:53.34\00:32:56.60
>> 15 MINUTES FIRST,
TURN IT OVER OR WHAEVER --
00:32:56.60\00:32:59.67
>> AND DO ANOTHER 15
MINUTES. >> AND COVER IT AGAIN.
00:32:59.67\00:33:03.55
>> YEP, KEEP IT COVERED.
AND YOU ARE GOING TO TAKE A FORK
00:33:03.55\00:33:07.22
AND JUST STICK IT THROUGH YOUR
POTATO IF IT GOES THROUGH THE
00:33:07.22\00:33:11.42
POTATO, THEN YOU
KNOW BASICALLY IT'S DONE.
00:33:11.42\00:33:14.06
ISN'T THAT PRETTY? >> YES.
00:33:14.06\00:33:15.99
>> COLORFUL. AND NOW
WE'RE GOING TO PUT IT
00:33:15.99\00:33:18.53
INTO THE DISH. >> UH-HUH.
00:33:18.53\00:33:23.06
OKAY. >> UH-HUH.
00:33:23.06\00:33:23.90
>> YOU DID SAY WE HAVE A
SURPRISE AT THE END OF THIS
00:33:23.90\00:33:27.27
COOKING
PROGRAM. IS THAT CORRECT?
00:33:27.27\00:33:30.34
>> I HAVE A SURPRISE
AT THE END OF THE PROGRAM.
00:33:30.34\00:33:33.64
BECAUSE YOU KNOW WE HAVE
TO GET ALL OF THE GOODIES OUT.
00:33:33.64\00:33:36.91
WE HAD -- WE WENT TO -- A
PLACE -- AND THERE WAS A YOUNG
00:33:36.91\00:33:40.55
GIRL THERE, ABOUT 11. HER
MOTHER SAID SHE HAD ALL OF
00:33:40.55\00:33:44.62
YOUR PERSONALITY.
WHENEVER SHE GETS IN THE
00:33:44.62\00:33:48.16
KITCHEN, SHE SAYS I WANT TO
DO IT LIKE PAULA EAKINS DOES IT.
00:33:48.16\00:33:51.86
>> AND SHE HAD HER NECK GOING
AND PUT THE HAND ON THE HIP AND
00:33:51.86\00:33:56.46
ALL OF THAT. >> AND
LIKE THE PART THAT I
00:33:56.46\00:34:02.60
SAID -- >> JUST SAY BYE.
00:34:02.60\00:34:06.44
>> YOU CAN SEE THIS IS
A VERY ATTRACTIVE DISH.
00:34:06.44\00:34:09.68
>> SO COLORFUL, YES.
>> DOESN'T IT SMELL GOOD?
00:34:09.68\00:34:13.01
>> UH-HUH. YOU
SMELL GOOD TOO, HONEY.
00:34:13.01\00:34:16.12
>> THANK YOU. >> I
JUST WANT TO THROW IT IN
00:34:16.12\00:34:18.69
FOR THE CAMERA'S
SAKE. >> THROW IT IN.
00:34:18.69\00:34:24.29
>> I ALREADY THREW IT IN.
>> AND WE GET COMES, AND I HAVE
00:34:24.29\00:34:29.23
BEEN OUT HERE A WHILE.
NORMALLY YOU PUT ALUMINUM FOIL
00:34:29.23\00:34:34.17
OVER THE TOP. FOR
THOSE OF YOU THAT DON'T USE
00:34:34.17\00:34:38.11
ALUMINUM FOIL, TAKE PARCHMENT
PAPER OVER IT, AND THEN PUT THE
00:34:38.11\00:34:45.11
FOIL OVER THAT. >>
SOMTIMES YOU FLIP IT --
00:34:45.11\00:34:47.48
>> IF I DO LASAGNE, BECAUSE THE
TOMATOES ARE IN THERE, AND THE
00:34:47.48\00:34:53.25
ACID FROM THE TOMATOES
WILL PULL THAT ALUMINUM DOWN.
00:34:53.25\00:34:57.36
SO I PUT IT OVER THE
PARCHMENT PAPER AGAIN.
00:34:57.36\00:35:02.30
>> SHINY SIDE
DOWN. >> SHINY SIDE DOWN.
00:35:02.30\00:35:05.07
I DON'T LIKE BAKING THINGS
IN THE OVEN AND I DON'T HAVE ANY
00:35:05.07\00:35:08.87
COVERING ON IT, BECAUSE
IT DRIES EVERYTHING OUT.
00:35:08.87\00:35:12.11
>> OKAY. >> THAT
IS READY TO GO IN THE
00:35:12.11\00:35:16.28
OVEN. BAKE 15 MINUTES.
00:35:16.28\00:35:17.51
ONE SIDE. TURN IT OVER.
00:35:17.51\00:35:19.45
15 MORE MINUTES. STICK
YOUR FORK IN THERE, SEE IF
00:35:19.45\00:35:22.32
IT IS TENDER OR NOT. IF
NOT LET IT GO ANOTHER TEN
00:35:22.32\00:35:26.49
MINUTES OR SO. >> OKAY.
00:35:26.49\00:35:27.69
ALL RIGHT. >>
LET'S GO TO OUR VERY NEXT
00:35:27.69\00:35:30.66
RECIPE. >> LET'S DO IT.
00:35:30.66\00:35:32.43
>> IT'S LEBANESE PITA BREAD.
IT CALLS FOR FOUR PITA BREADS,
00:35:32.43\00:35:38.03
THREE TABLES OF THYME,
SESAME SEEDS, AND OLIVE OIL.
00:35:38.03\00:35:50.88
I REALLY LIKE THIS RECIPE, EVEN
THOUGH IT IS NOT REALLY INDIAN,
00:35:50.88\00:35:55.72
IT IS LEBANESE. AND
WHEN YOU SWITCH OVER TO
00:35:55.72\00:35:58.82
PLANT-BASED EATING, A
LOT OF TIMES PEOPLE KIND
00:35:58.82\00:36:02.69
OF -- JUST -- IT'S
TOO BLAND. IT'S TOO BLAND.
00:36:02.69\00:36:06.93
AND SO ONE OF THE THINGS I DO
IS WE MAKE SURE WE BRING THOSE
00:36:06.93\00:36:12.67
HE HER -- HERBS AND SPICES IN
00:36:12.67\00:36:16.17
THERE. AND PEOPLE
EAT WITH THEIR EYES
00:36:16.17\00:36:18.81
AND ALSO THEY HAVE THEIR
SUPERFOODS THAT THEY LIKE.
00:36:18.81\00:36:21.71
THE SUPERFOODS ARE VERY, VERY
IMPORTANT BECAUSE THAT'S WHAT
00:36:21.71\00:36:25.01
PEOPLE LIKE TO EAT. SO
IF YOU CAN FIND THE FOODS
00:36:25.01\00:36:28.02
THEY LIKE TO EAT, BUT FIND IT
IN A HEALTHIER FORMAT, THEY ARE
00:36:28.02\00:36:32.72
MORE APT TO TRY IT. >> OKAY.
00:36:32.72\00:36:35.46
>> WITH THAT IN MIND I LOVE
INDIAN CUISINE AND FOOD FROM
00:36:35.46\00:36:40.00
OTHER COUNTRIES. IN OUR
BOOK GLOBAL VEGETARIAN IT
00:36:40.00\00:36:46.43
IS GLOBAL, FOODS
FROM AROUND THE WORLD.
00:36:46.43\00:36:49.00
>> THAT'S RIGHT. >> WE
LIK TO ACTUALLY -- FIND
00:36:49.00\00:36:52.87
OF FOR THE PERSON WHO
WANTS -- BECAUSE PEOPLE ARE
00:36:52.87\00:36:55.38
EATING OUT IN THE RESTAURANTS,
AND THESE ARE THE FOODS THEY
00:36:55.38\00:36:58.31
LIKE. SO WHY NOT
DO THE SAME FOODS IN
00:36:58.31\00:37:01.08
A HEALTHIER FORMAT. >> ALLRIGHT.
00:37:01.08\00:37:03.72
>> THIS RECIPE IS NOT ONE I
CAME UP WITH MYSELF, I SAW IT
00:37:03.72\00:37:09.86
SOMETIME AGO, AND THOUGHT IT
WAS REALLY UNIQUE, TO MAKE PITA
00:37:09.86\00:37:14.36
BREAD, WHICH YOU ARE USED
TO STUFFING AND MAKING SALAD OR
00:37:14.36\00:37:17.60
WHATEVER -- >> YEAH.
00:37:17.60\00:37:18.73
>> NOW WHEN I SAW THIS RECIPE,
I-SAID WAIT A MINUTE. WAIT A
00:37:18.73\00:37:22.34
MINUTE. THEY ARE TAKING THE PITA
BREAD AND CUTTING THE PITA BREAD
00:37:22.34\00:37:27.24
IN HALF. ALL RIGHT.
00:37:27.24\00:37:27.91
>> OKAY. >> YOU
CAN BUY IT ALREADY
00:37:27.91\00:37:31.38
HALVED, AND OPENING UP
THAT MIDDLE PIECE LIKE THIS.
00:37:31.38\00:37:34.82
AND THEN THEY ARE GOING TO TAKE
A KNIFE -- I THINK THIS IS A
00:37:34.82\00:37:38.55
KNIFE -- IS THAT THE
RIGHT ONE? I THINK SO.
00:37:38.55\00:37:41.12
AND THEN THEY ARE
GOING TO JUST CUT IT IN HALF.
00:37:41.12\00:37:46.63
>> OKAY. >> JUST
TAKING IT AND SPLITTING
00:37:46.63\00:37:49.46
IT IN HALF. OKAY?
00:37:49.46\00:37:50.93
BECAUSE WE ARE GOING TO
TURNAROUND AND MAKE THIS INTO A
00:37:50.93\00:37:53.97
REAL NICE -- KIND OF A
CRACKER, BELIEVE IT OR NOT.
00:37:53.97\00:37:57.41
ALL RIGHT? >> NOW --
NOW DIFFERENT TYPES OF
00:37:57.41\00:38:01.04
PITA BREAD -- >> WHOLE WHEAT.
00:38:01.04\00:38:03.85
THIS IS A WHOLE WHEAT PITA
BREAD.-WE WANT TO GO AHEAD ON
00:38:03.85\00:38:11.69
AND DO IT THAT WAY. SO I
HAVE MOVED IT, AND YOU ARE
00:38:11.69\00:38:15.16
GOING TO JUST PUT -- AND THIS
IS GOING TO BE A THINNER PIECE.
00:38:15.16\00:38:18.83
AND THAT'S THAT ONE.
I'M GOING TO OPEN UP ANOTHER
00:38:18.83\00:38:22.13
ONE, JUST SO THEY GET A CHANCE
TO SEE WHAT IT LOOKS LIKE.
00:38:22.13\00:38:25.80
I'M GOING TO
STICK THIS IN THERE.
00:38:25.80\00:38:27.87
BUT THE NAME OF THE GAME IS
WE'RE GOING TO MAKE KIND OF LIKE
00:38:27.87\00:38:31.07
A CRACKER. SO ONCE
IT GOES IN THE OVEN
00:38:31.07\00:38:34.44
UNDER BROIL, WE'LL SHOW YOU
WHAT-WE'RE DOING WITH THAT AS
WELL. AND THEN WE'RE GOING TO
00:38:34.44\00:38:40.02
TAKE IT AND BREAK IT UP. OKAY?
00:38:40.02\00:38:41.45
WE'RE GOING TO BREAK IT UP.
>> THE PITA BREAD, YOU MEAN?
00:38:41.45\00:38:45.09
>> YES. ONCE IT COMES OUT OF THE
00:38:45.09\00:38:48.26
BROILER. >> I SEE.
00:38:48.26\00:38:50.89
OKAY. >> SO WE
HAVE THEM ALL DONE
00:38:50.89\00:38:52.66
THERE. YOU WANT TO
MIC SURE THIS IS THE
00:38:52.66\00:38:54.96
INSIDE YOU ARE
GOING TO BE USING.
00:38:54.96\00:38:56.90
I WANT YOU TO MAKE THE INSIDE,
THE ACTUAL SEASONING THAT WE'RE
00:38:56.90\00:39:01.04
GOING TO BE
PUTTING ON THE BREAD.
00:39:01.04\00:39:03.00
WE HAVE OLIVE
OIL. >> PUT IT IN HERE?
00:39:03.00\00:39:05.07
>> UH-HUH. >> OKAY.
00:39:05.07\00:39:06.47
>> ALL RIGHT. AND WE
ALSO HAVE FRESH THYME,
00:39:06.47\00:39:12.75
YOU CAN ALWAYS USE TARRAGON,
BASIL, DEPENDING ON YOUR
00:39:12.75\00:39:23.83
PREFERENCE, AND
WE HAVE SESAME SEEDS.
00:39:23.83\00:39:30.03
>> OKAY. >> GET
THAT OUT OF YOUR WAY.
00:39:30.03\00:39:32.03
>> OKAY. >> ALL RIGHT.
00:39:32.03\00:39:33.27
>> AND SO THIS
MIXTURE IS GOING TO GO --
00:39:33.27\00:39:36.17
>> THAT'S GOING TO BE THE
SEASONING THAT IS GOING TO GO ON
00:39:36.17\00:39:39.24
THE INSIDE OF THE PITA BREAD.
SO WITH THAT IN MIND, YOU CAN
00:39:39.24\00:39:43.45
GOING TO HAVE TO
USE THE VEGETABLE BRUSH.
00:39:43.45\00:39:45.98
AND ALL WE'RE GOING TO
DO IS TAKE IT AND PAINT.
00:39:45.98\00:39:49.55
>> UH-HUH. >> OKAY?
00:39:49.55\00:39:51.29
YOU ARE GOING TO PAINT
THE INSIDE OF THE BREAD.
00:39:51.29\00:39:54.69
>> UH-HUH. >> OKAY.
00:39:54.69\00:39:56.06
AND IT STICKS BECAUSE OF THE
FACT THAT THE SALT IS IN THERE.
00:39:56.06\00:39:59.69
SEE THAT. >> YEAH.
00:39:59.69\00:40:01.93
OKAY. >> MOVE THAT ALREADY.
00:40:01.93\00:40:03.77
OKAY. NOW I TELL
YOU WHAT, I DID SOME
00:40:03.77\00:40:07.37
OF THESE -- THAT OLIVE OIL IS
GOING TO BE KNOCK-DOWN DRAG-OUT
00:40:07.37\00:40:14.51
GOOD -- >> NOW,
KNOCK-DOWN, DRAG-OUT FOR
00:40:14.51\00:40:19.51
INTERPRETATION MEANS
IT'S GOOD. >> IT'S VERY GOOD.
00:40:19.51\00:40:24.52
AND SLIGHTLY -- JUST A LITTLE
BIT, BECAUSE YOU WANT THE SESAME
00:40:24.52\00:40:28.72
SEEDS AND ALSO THE -- THE THYME
THERE AS WELL, SO I'M GOING TO
00:40:28.72\00:40:34.86
TAKE MORE HERE AND PULL UP A
LITTLE BIT OF THE ACTUAL HERB
00:40:34.86\00:40:40.27
ITSELF, THAT WAY WHEN YOU BRUSH
IT YOU GET SOME HERBS ON THERE
00:40:40.27\00:40:44.97
AS WELL. AND THIS
ONE HERE GOES ON BROIL
00:40:44.97\00:40:48.41
IN THE OVEN. AND
IT'S GOING TO TURN A BROWN
00:40:48.41\00:40:53.01
COLOR, A GOLDEN BROWN COLOR.
IT WILL DRY, AND YOU CAN BREAK
00:40:53.01\00:40:59.12
IT UP INTO
CRACKERS. >> OH, OKAY.
00:40:59.12\00:41:02.49
>> IT IS GOING TO GO
WITH OUR DISH TODAY AS WELL.
00:41:02.49\00:41:05.23
>> OKAY. SO LAST ONE HERE.
00:41:05.23\00:41:07.40
>> AND YOU GOT SOME ON
THAT -- PUT SOME ON THAT ONE,
00:41:07.40\00:41:12.10
PLEASE. GET IT
ALL, YEAH, ALL OF THE
00:41:12.10\00:41:15.00
GOODIES. ALL OF THE GOODIES.
00:41:15.00\00:41:17.47
>> OKAY. >> OKAY.
00:41:17.47\00:41:19.64
SO JUST SPREADING IT AROUND
ON THERE IS ALSO DELICIOUS.
00:41:19.64\00:41:26.21
OH, LET ME JUST GET THAT
LITTLE -- THAT LITTLE PIECE
00:41:26.21\00:41:29.35
THERE. NOW ONCE
AGAIN, LIKE I SAID
00:41:29.35\00:41:31.32
BEFORE, YOU CAN USE -- YOU
CAN USE BASIL LEAVES, TARRAGON
00:41:31.32\00:41:39.89
LEAVES, PARSLEY.
PARSLEY IS OKAY, BUT I LIKE
00:41:39.89\00:41:43.03
THESE ONES
BETTER. FRESH THYME, OKAY?
00:41:43.03\00:41:46.40
IF YOU DON'T HAVE IT, YOU CAN
USE THE GROUND ONE BUT YOU WON'T
00:41:46.40\00:41:53.14
GET THE SAME EFFECT. AND
WE GROW THYME AND SAGE AND
00:41:53.14\00:41:56.68
ALL OF THAT STUFF
IN OUR GARDEN AT HOME.
00:41:56.68\00:41:59.51
>> TELL THE PEOPLE
ABOUT THE GARDEN THAT WE HAVE.
00:41:59.51\00:42:02.78
>> OKAY. LET ME
JUST TELL YOU ABOUT THE
00:42:02.78\00:42:06.09
GARDEN. WE ACTUALLY
RAISED THE GARDEN --
00:42:06.09\00:42:08.49
>> WHAT DO YOU
MEAN A RAISED GARDEN.
00:42:08.49\00:42:10.93
>> IT MEANS IT IS ABOUT THE
HEIGHT OF THIS TABLE RIGHT HERE,
00:42:10.93\00:42:14.30
AND THE REASON FOR THAT IS
I'M FROM PHILADELPHIA, BORN AND
00:42:14.30\00:42:18.03
RAISED IN PHILADELPHIA,
WHICH MEANS THAT I'M SCARED OF
00:42:18.03\00:42:22.14
BUGGIES. ANYTHING
THAT CRAWLS, WALKS --
00:42:22.14\00:42:24.14
>> ANYTHING OUT
IN NATURE -- >> OKAY.
00:42:24.14\00:42:26.17
BUT I WANT A GARDEN. I
DONE WANT TO GET ON THE
00:42:26.17\00:42:29.41
GROUND, BECAUSE IF I SEE
SOMETHING, I'M GOING TO BE
00:42:29.41\00:42:35.78
JUMPING UP AND
RUNNING INTO THE HOUSE.
00:42:35.78\00:42:37.95
>> AND INTO MY
ARMS. >> THAT TOO.
00:42:37.95\00:42:39.89
SO WITH THAT IN MIND, I ASKED
YOU TO BUILD ME A CONTAINER
00:42:39.89\00:42:48.40
GARDEN. AND
IT'S AMAZING HOW MUCH
00:42:48.40\00:42:50.57
STUFF -- >> IT IS AMAZING.
00:42:50.57\00:42:52.50
>> GREEN BEANS,
BELL PEPPERS, TOMATOES --
00:42:52.50\00:42:56.44
>> NO BACK ACHES. >>
NONE OF THAT KIND OF STUFF AT
00:42:56.44\00:43:00.51
ALL. I JUST
STICK THE HOSE IN THERE
00:43:00.51\00:43:03.01
AND LET THE WATER FLOW THROUGH.
IT IS ABSOLUTELY FANTASTIC.
00:43:03.01\00:43:06.88
PEOPLE HAVE STOPPED BY OUR HOUSE
AND SAY WHAT IS THAT IN YOUR
00:43:06.88\00:43:12.12
BACKYARD. >>
YEAH, THEY CAN SEE IT.
00:43:12.12\00:43:14.49
>> AND THE MAIN THING WITH
CONTAINER HOURS IT HAS TO BE
00:43:14.49\00:43:22.60
ARRANGE FOR 6 TO
8 HOURS OF SUNLIGHT.
00:43:22.60\00:43:26.30
>> YEAH. >> SO
THAT'S WHY IT'S SITTING
00:43:26.30\00:43:30.41
ALMOST ON THE
OUTSIDE AND PEOPLE SEE IT.
00:43:30.41\00:43:33.27
>> THAT'S RIGHT. THIS
IS WHAT -- FOURTH, FIFTH
00:43:33.27\00:43:41.75
YEAR? >> FIFTH YEAR.
00:43:41.75\00:43:42.92
I DO WANT TO TELL YOU A SECRET,
I HAVE LEARNED TO PUT THE
00:43:42.92\00:43:47.92
EARTHWORMS INTO THE SOIL, SO
I CAN GET GOOD FOOD, I DID NOT
00:43:47.92\00:43:52.83
KNOW THERE ARE THINGS THAT COME
FROM THE ATMOSPHERE THAT LOVE
00:43:52.83\00:43:58.00
TOMATOES AND GREEN BEANS, THE
APFIDS AND ALL OF THOSE THINGS.
00:43:58.00\00:44:07.24
I WAS TAKING PICTURES,
AND I SAID WHAT IS THAT?
00:44:07.24\00:44:10.91
AND I RAN INSIDE AND GOT YOU.
AND WE GOT THE BOOK OUT, AND
00:44:10.91\00:44:16.02
FOUND OUT EVEN THOUGH YOU HAVE
STUFF ON THE EARTH, THERE IS
00:44:16.02\00:44:20.52
ALSO STUFF THAT
FLIES IN THE AIR.
00:44:20.52\00:44:22.46
>> YEAH. BUT IT IS
GREAT, BECAUSE IT IS
00:44:22.46\00:44:25.19
OFF OF THE GROUND,
WAIST HIGH, NO BACK ACHES
00:44:25.19\00:44:29.26
WE HAVE A LOT OF
RABBITS AND SQUIRRELS --
00:44:29.26\00:44:32.67
>> AND THE RABBITS SIT AT THE
BOTTOM OF THE CONTAINER AND WANT
00:44:32.67\00:44:37.04
TO GET UP THERE, BUT
THEY CAN'T GO UP THAT HIGH.
00:44:37.04\00:44:40.31
BUT THE SQUIRRELS DO. OKAY.
00:44:40.31\00:44:43.14
WE'RE JUST GOING TO PUT
THIS ON A SHEET LIKE SO.
00:44:43.14\00:44:46.85
OKAY. >> AND --
00:44:46.85\00:44:47.92
>> AND THIS IS GOING TO
GO IN THE OVEN UNDER BROIL.
00:44:47.92\00:44:51.19
AND AT THEN OF THE PROGRAM, THEY
WILL GET A CHANCE TO SEE THAT AS
00:44:51.19\00:44:55.39
WELL. >> UH-HUH.
00:44:55.39\00:44:58.89
>> UH-HUH. AND THAT ONE THERE.
00:44:58.89\00:45:01.73
AND WE HAVE
ENOUGH ROOM FOR ONE MORE.
00:45:01.73\00:45:04.00
>> WE'RE GOING TO
MAKE ROOM FOR ONE MORE
00:45:04.00\00:45:06.77
TURN IT THAT
WAY. >> THERE YOU GO.
00:45:06.77\00:45:09.37
>> OKAY. AND
THAT'S A GOOD WAY TO GET
00:45:09.37\00:45:13.38
THAT PITA BREAD
ALSO OUT THERE AS WELL.
00:45:13.38\00:45:17.41
IT'S GOING TO BROIL, TURN BROWN
COLOR AND THEN IT IS READY TO
00:45:17.41\00:45:21.22
GO. >> AND THIS
WILL BE SERVED WITH
00:45:21.22\00:45:22.92
THE DISH WE JUST MADE. >>
WITH THE DISH WE JUST DID, AS
00:45:22.92\00:45:26.39
A PART OF THAT AS WELL.
BASICALLY THE COCONUT CURRY TOFU
00:45:26.39\00:45:31.16
ALSO WITH THE
VEGETABLES AS WELL.
00:45:31.16\00:45:34.96
>> PEOPLE IN INDIA
-- >> THIS IS LEBANESE.
00:45:34.96\00:45:39.37
>> LEBANESE. >> A
LEBANESE DISH, PAULA'S
00:45:39.37\00:45:48.74
VERSION. DON'T FORGET THAT.
00:45:48.74\00:45:50.78
BECAUSE WE GET PEOPLE SAYING
THEY DON'T DO IT THAT WAY.
00:45:50.78\00:45:57.12
THIS IS PAULAS RECIPE. >>
NOW THIS CALLS FOR ONE CUP OF
00:45:57.12\00:46:03.89
CAW CASHEWS, GARLIC POWDER,
ONION POWDER, LEMON JUICE, AND
00:46:03.89\00:46:17.04
SEA SALT. THIS ONE
HERE IS A SOUR CREAM.
00:46:17.04\00:46:19.87
AND PEOPLE TALK ABOUT
I CAN'T FIND SOUR CREAM.
00:46:19.87\00:46:22.88
HOW ARE WE GOING TO DO THIS?
WE'RE MAKING UP A SOUR CREAM,
00:46:22.88\00:46:29.48
LIKE SOUR CREAM. >> ALL RIGHT.
00:46:29.48\00:46:30.95
>> ALL RIGHT. NOW I
WANT YOU TO OPEN THAT UP,
00:46:30.95\00:46:33.86
BECAUSE YOU HAVE TO SOAK THE
CASHEWS -- YOU HAVE TO SOAK THE
00:46:33.86\00:46:38.96
CASHEWS -- >> THESE ARE RAW.
00:46:38.96\00:46:40.56
>> THESE ARE RAW. YOU
HAVE TO SOAK THEM FOR AT
00:46:40.56\00:46:43.63
LEAST FOUR HOURS BEFORE
YOU USE THEM IN THIS RECIPE.
00:46:43.63\00:46:47.90
>> ALL RIGHT. >> THEY
ARE GOING TO GET SOFT,
00:46:47.90\00:46:50.61
WHICH IS WHAT YOU WANT. >> OKAY.
00:46:50.61\00:46:52.61
>> AND THEN YOU ARE GOING TO PUT
THAT TOP ON AND SPIN THAT AROUND
00:46:52.61\00:46:56.01
FOR ME. >> ALL RIGHT.
00:46:56.01\00:46:57.35
>> ALL RIGHT? >>
WHERE CAN YOU GET RAQQA
00:46:57.35\00:47:04.99
-- RAW CASHEWS? >> IF
THEY HAVE A NATURAL FOOD
00:47:04.99\00:47:09.82
SECTION IN A REGULAR
SUPERMARKET, YOU SHOULD BE ABLE
00:47:09.82\00:47:12.56
TO FIND THEM. >> ALL RIGHT.
00:47:12.56\00:47:13.96
>> ALL RIGHT. >> OKAY.
00:47:13.96\00:47:24.34
>> OKAY. JUST SMASH
IT DOWN A LITTLE BIT
00:47:24.34\00:47:26.34
AND THEN PUT THE OTHER STUFF
IN. YOU SEE IT'S ALREADY -- IT'S
00:47:26.34\00:47:30.05
SOFT FROM THE VERY
BEGINNING. >> YOU ARE RIGHT.
00:47:30.05\00:47:32.68
>> SO WHAT I WANT DO YOU DO IS
POUR THE ALMOND MILK IN THERE.
00:47:32.68\00:47:39.92
>> OKAY. GET A
LITTLE LIQUID IN THERE.
00:47:39.92\00:47:43.22
OKAY. >> OKAY.
00:47:43.22\00:47:45.49
>> NOW, I JUST
NEED -- IT'S ON LOW.
00:48:03.31\00:48:06.75
>> OKAY. >> NOW
BEFORE WE GO ANY FURTHER
00:48:06.75\00:48:09.18
I NEED YOU TO DO
THE LEMONS FOR ME.
00:48:09.18\00:48:11.79
>> OKAY. >> WHILE
YOU ARE GETTING THE
00:48:11.79\00:48:13.76
LEMONS READY TO GO IN THERE.
THE LEMONS WILL MAKE IT THICKEN
00:48:13.76\00:48:17.53
UP AND GIVE YOU WHAT YOU NEED
TO HAVE FOR THE FLAVOR OF THIS
00:48:17.53\00:48:24.33
ACTUAL CASHEW SOUR
CREAM. ALSO -- OKAY.
00:48:24.33\00:48:28.90
JUST POUR THAT IN. ALL RIGHT.
00:48:28.90\00:48:31.14
LET'S GO AHEAD AND DO THE
OTHER ONE THERE AS WELL, CURTIS.
00:48:31.14\00:48:34.21
ALL RIGHTY. >> WE'RE
GOING TO GET CALLS ON
00:48:34.21\00:48:41.55
THIS ONE TOO,
YOU KNOW? >> I KNOW.
00:48:41.55\00:48:44.22
>> THIS LEMON JUICER. >> I KNOW.
00:48:44.22\00:48:46.99
ANOTHER ONE OF MY GADGETS. OKAY?
00:48:46.99\00:48:50.69
>> OKAY. >> NOW
WHAT I WANT TO DO IS TAKE
00:48:50.69\00:48:53.60
THIS -- LET ME MOVE THIS
AROUND A LITTLE BIT IN HERE.
00:48:53.60\00:48:56.36
>> ALL RIGHT. >>
BECAUSE YOU HAVE TO SPEED IT
00:48:56.36\00:48:59.73
ON HIGH IN ORDER FOR IT
TO DO WHAT IT NEEDS TO DO.
00:48:59.73\00:49:04.91
AND IT WAS TOO
LOW THE FIRST TIME.
00:49:04.91\00:49:08.74
LET'S PUT IN THE
GARLIC POWDER. AND SALT --
00:49:08.74\00:49:14.88
>> AND THE GARLIC POWER. OKAY.
00:49:14.88\00:49:17.49
SPIN IT. >> NOW
WE'RE GOING TO SPIN IT
00:49:17.49\00:49:20.09
AGAIN. AND NOW
WHEN YOU DO IT -- LET'S
00:49:20.09\00:49:22.56
GO TO THE LIQUID ONE.
00:49:22.56\00:49:25.83
ALL RIGHT. YOU WANT
TO SPIN IT AROUND ONE
00:49:37.07\00:49:39.51
MORE TIME WITH THAT.
00:49:39.51\00:49:42.21
>> OH, YEAH. >>
SEE THE LEMON JUICE IS
00:49:44.08\00:49:49.28
THICKENING IT. >> UH-HUH.
00:49:49.28\00:49:51.19
THE LEMON JUICE
IS DOING THAT RIGHT.
00:49:51.19\00:49:54.49
A LITTLE MORE TIME? >> YEAH.
00:49:54.49\00:49:55.62
>> OKAY.
00:49:55.62\00:50:01.60
>> ALL RIGHT. THIS
SHOULD BE -- LET'S SEE WHAT
00:50:09.60\00:50:12.57
IT IS LOOKING LIKE NOW.
IT LOOKS LIKE A SOUR CREAM.
00:50:12.57\00:50:17.01
YES, IT DOES. >> UH-HUH.
00:50:17.01\00:50:19.65
>> OKAY? AND . . .
THIS IS GOING TO BE
00:50:19.65\00:50:23.69
THE LAST TIME. YOU
WANT TO MAKE SURE YOU GET
00:50:23.69\00:50:27.16
EVERYTHING IN THERE, THE ONION
POWDER, GARLIC POWDER, THE LEM
00:50:27.16\00:50:33.83
NON-USE IS WHAT IS
CAUSING IT TO GET THICKENED.
00:50:33.83\00:50:37.87
ALL RIGHT? THERE YOU GO.
00:50:37.87\00:50:40.60
>> OKAY. >> OKAY.
00:50:46.98\00:50:49.04
>> ALL RIGHT.
NOW IT'S GOING IN --
00:50:49.04\00:50:51.18
>> IT'S GOING IN THERE.
I'LL PUT IT IN SO THEY CAN SEE
00:50:51.18\00:50:56.52
THE TEXTURE OF
WHAT THAT LOOKS LIKE.
00:50:56.52\00:50:58.72
>> COMING DOWN TO THE
WIRE. COUPLE OF MORE MINUTES.
00:50:58.72\00:51:02.92
NICE AND CREAMY.
NOW THIS IS GOING --
00:51:02.92\00:51:05.06
>> NOW BELIEVE IT OR NOT, THIS
IS WHAT WE ACTUALLY USE FOR THE
00:51:05.06\00:51:09.93
VEGETABLE -- THE
SPICY VEGETABLES.
00:51:09.93\00:51:11.93
>> OKAY. >> YOU
CAN ACTUALLY HAVE YOUR
00:51:11.93\00:51:16.64
BREAD, FLAT BREAD. YOU
ARE GOING TO BE USING A FLAT
00:51:16.64\00:51:19.41
BREAD, AND YOU CAN TAKE THOSE
VEGETABLES CURTIS AND OPEN THE
00:51:19.41\00:51:28.92
FLAT BREAD, PUT THE VEGETABLES
ON TOP OF IT, WRAP IT UP, AND GO
00:51:28.92\00:51:33.15
FOR IT. >> OKAY.
00:51:33.15\00:51:35.56
ONE MORE TIME. THE
FLAT BREAD -- PUT THE
00:51:35.56\00:51:39.46
VEGETABLES -- >> IN THE CENTER.
00:51:39.46\00:51:42.40
>> PUT YOUR SOUR CREAM IN THE
MIDDLE, ROLL IT UP AND EAT IT.
00:51:42.40\00:51:46.23
>> EAT IT. >> EAT IT.
00:51:46.23\00:51:48.70
OKAY. I DID ALMOND MILK.
00:51:48.70\00:51:51.34
SOMETIMES PEOPLE ARE ALLERGIC TO
ALMOND MILK SO YOU CAN USE SOY
00:51:51.34\00:52:05.89
MILK OR RICE MILK. AND
IT LASTS ABOUT SEVEN DAYS IN
00:52:05.89\00:52:10.19
THE REFRIGERATOR.
BECAUSE THERE'S NO ADDITIVES
00:52:10.19\00:52:14.93
BEING ADDED TO IT.
BUT IT HAS A NICE LOOK AND
00:52:14.93\00:52:18.67
TEXTURE TO IT. SO
WE'RE GOING TO GO AND PUT
00:52:18.67\00:52:21.34
EVERYTHING TOGETHER, ALONG
WITH THE SURPRISE THAT WE HAVE.
00:52:21.34\00:52:24.71
>> YES. OKAY.
00:52:24.71\00:52:25.94
>> I TELL YOU WHAT, FOR THOSE
DR. ED IN PURCHASING MY WIFE'S
00:52:25.94\00:52:32.58
COOKBOOK, THOUGH VEGETARIAN
COOKING MADE EASY, OR THE GLOBAL
00:52:32.58\00:52:36.75
VEGETARIAN, AND THE LATEST ONE,
IF YOU ARE INTERESTED IN THAT AS
00:52:36.75\00:52:41.62
WELL, AND ALSO IF YOU ARE
INTERESTED IN DEFEATING DIABETES
00:52:41.62\00:52:46.56
CONFERENCE, IN THE ALABAMA AREA,
OR DEFEATING DIABETES RETREAT
00:52:46.56\00:52:50.57
OUTSIDE OF BIRMINGHAM FOR
A WHOLE WEEKEND IN OCTOBER.
00:52:50.57\00:52:53.70
HERE IS THE INFORMATION
THAT YOU NEED AT THIS TIME.
00:52:53.70\00:52:56.87
¤ >> IF YOU
WOULD LIKE TO CONTACT
00:52:56.87\00:52:58.57
THE EAKINS TO FIND OUT MORE
ABOUT THEIR MINISTRY, OR INVITE
00:52:58.57\00:53:04.08
CURTIS AND PAULA TO PRESENT
THEIR SEMINARS IN YOUR AREA,
00:53:04.08\00:53:09.28
CONTACT THEM AT ABUNDANT
LIVING, POST OFFICE BOX 2873,
00:53:09.28\00:53:18.73
HUNTSVILLE, ALABAMA 35804.
YOU CAN CALL, 256-859-1982.
00:53:18.73\00:53:26.23
THAT'S 256-859-1982.
YOU MAY ALSO ORDER THEIR
00:53:26.23\00:53:31.17
PRODUCTS OR GET THEIR RECIPES
ONLINE AT ABUNDANTLIVINGTV.ORG.
00:53:31.17\00:53:40.95
>> WELL, WE HAVE
ACTUALLY FINISHED THE PROGRAM.
00:53:40.95\00:53:44.35
CURTIS. >> TEAM EFFORT, HONEY.
00:53:44.35\00:53:45.95
>> TEAM TEAM, TEAM. AND
WHAT WE DID WAS, WE DID A
00:53:45.95\00:53:51.79
COCONUT CURRY. >>
THAT LOOKS GOOD HONEY.
00:53:51.79\00:53:57.07
>> AND THEN WE DID
OVEN BAKED SPICY VEGETABLES.
00:53:57.07\00:54:01.54
>> SO COLORFUL. >> UH-HUH.
00:54:01.54\00:54:03.47
>> YES. >> THEN WE
DID A LEBANESE PITA
00:54:03.47\00:54:08.41
BREAD. >> THAT'S
GOING TO BE NEW TO A
00:54:08.41\00:54:10.35
LOT OF PEOPLE. YES.
00:54:10.35\00:54:11.85
>> AND THEN WE ENDED
WITH A CASHEW SOUR CREAM.
00:54:11.85\00:54:16.52
>> SOUNDS GOOD. AND I NOTICED
00:54:16.52\00:54:18.72
THAT -- THIS --
LOOKS GOOD -- >> YES.
00:54:18.72\00:54:20.72
>> MAYBE WE CAN TASTE SOMETHING,
AND OF COURSE -- NOW THERE IS AN
00:54:20.72\00:54:24.33
EMPTY DISH THERE TOO.
>> THAT'S AN EMPTY DISH.
00:54:24.33\00:54:27.10
>> YEAH, SO -- WE'RE GOING
TO TASTE SOMETHING FIRST OR --
00:54:27.10\00:54:30.47
>> WELL, IF WE TASTE SOMETHING
THAT'S WHAT I LIKE TO SAVE
00:54:30.47\00:54:36.10
TOWARDS THE END.
WHAT IS YOUR WORD?
00:54:36.10\00:54:38.04
WHAT IS GOING ON
HERE? >> YOU TELL ME.
00:54:38.04\00:54:40.58
BECAUSE YOU PUT IT
THERE. >> I PUT IT THERE.
00:54:40.58\00:54:44.45
BECAUSE IT'S SOMETHING
SPECIAL. IT'S OUR 20TH YEAR.
00:54:44.45\00:54:47.65
>> 20TH YEAR ON 3ABN
BROADCASTING NETWORK.
00:54:47.65\00:54:51.72
>> SO I HAVE A
GIFT. >> OH, A GIFT.
00:54:51.72\00:54:54.79
>> YES. >> WHAT KIND OF GIFT?
00:54:54.79\00:54:57.33
ARE YOU GOING
BACK TO GET THE GIFT?
00:54:57.33\00:54:59.76
>> I AM. >> I SEE THE GIFT.
00:54:59.76\00:55:02.13
>> YES, YOU DO. >> A
LITTLE BUNT CAKE GOING ON.
00:55:02.13\00:55:05.73
OH, MY GOODNESS. >>
THIS IS BECAUSE OF THE FACT
00:55:05.73\00:55:09.04
THAT WE ARE CELEBRATING --
>> LOOK AT THE ICING COMING DOWN
00:55:09.04\00:55:13.27
OVER THE SIDE. >> -- 20 YEARS.
00:55:13.27\00:55:15.74
>> 20 YEARS.
YEAH, IT IS 20 YEARS.
00:55:15.74\00:55:21.95
>> 20 YEARS. >> IT
HAS BEEN A WONDERFUL 20
00:55:21.95\00:55:25.49
YEARS, AND WE NEVER WOULD HAVE
-pGUESSED, REALLY 20 YEARS AGO
THAT WE WOULD BE ON 3ABN THIS
00:55:25.49\00:55:32.16
LONG. I MEAN IT
NEVER EVEN REALLY
00:55:32.16\00:55:34.36
CROSSED OUR
MINDS. >> A GOD THING.
00:55:34.36\00:55:36.03
>> YES, A GOD THING. >>
OVER 200-PLUS PROGRAMS ON
00:55:36.03\00:55:40.70
ABUNDANT LIVING ALONE.
>> YEAH, PROBABLY 300 TOTAL.
00:55:40.70\00:55:45.64
>> TODAY SHOW, THE
LIVE PRESENTATIONS.
00:55:45.64\00:55:48.78
AND WE'RE SO HONORED THAT THE
LORD INSPIRED DANNY TO GET US TO
00:55:48.78\00:55:54.78
COME ON THE
PROGRAM THAT LONG AGO.
00:55:54.78\00:55:56.45
AND IT HAS BEEN
A FANTASTIC TIME.
00:55:56.45\00:55:59.62
>> NOT TO MENTION DEE.
SHE SAYS SHE IS THE ONE WHO
00:55:59.62\00:56:03.19
REALLY DISCOVERED
US. >> YES, SHE DID.
00:56:03.19\00:56:06.09
>> YEAH, IT'S A JUST
A MARVELOUS YOURNY IS.
00:56:06.09\00:56:09.53
A LOT OF BLESSINGS THAT WE HAVE
ENCOUNTERED THAT WE SHARE AS
00:56:09.53\00:56:16.17
WELL. NOW CAN WE
TASTE SOME OF THESE
00:56:16.17\00:56:18.37
THINGS? >> I KNEW
YOU WERE GOING TO SAY
00:56:18.37\00:56:20.01
THAT. NO.
00:56:20.01\00:56:21.24
NO. >> OKAY.
00:56:21.24\00:56:22.41
SEE. >> OKAY.
00:56:22.41\00:56:23.01
>> OKAY. >> WHICH ONE IS THAT --
00:56:23.01\00:56:25.98
>> THIS IS THE
COCONUT, COCONUT CURRY TOFU.
00:56:25.98\00:56:32.65
>> OKAY. LET'S OPEN
MOUTH AND -- COME ON,
00:56:32.65\00:56:39.26
BABY. HUM.
00:56:39.26\00:56:40.06
HUM. HUM.
00:56:40.06\00:56:41.03
>> OKAY. I'M GOING DOWN.
00:56:41.03\00:56:44.43
>> THIS IS SO GOOD. >> HUM.
00:56:44.43\00:56:50.67
>> AS ALWAYS, JOHN 10:10 JESUS
SAID I COME THAT THEY MIGHT HAVE
00:56:50.67\00:56:57.01
LIFE AND HAVE
IT MORE ABUNDANTLY.
00:56:57.01\00:57:01.15
¤
00:57:04.49\00:57:08.16