Participants: Danny Shelton (Host), Yvonne Lewis (Host), Paula & Curtis Eakins
Series Code: TL
Program Code: TL017517B
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00:03 ♪ >> WELCOME BACK TO 3ABN "TODAY
00:11 LIVE," AND THE COOKING PROGRAM. WE HAD A NICE DISCUSSION, DID WE 00:17 NOT, THE FIRST HOUR -- >> OH, YES. 00:20 >> AND OUR 20 YEARS. >> YES. 00:22 ALL RIGHT. YOU MAY BE WONDERING, WAIT A 00:25 MINUTE THEY CHANGED. [ LAUGHTER ] 00:27 >> WE SLIPPED INTO SOMETHING MORE COMFORTABLE. 00:30 YOU DON'T WANT TO GO INTO THE KITCHEN WITH A SUIT AND TIE AND 00:33 SUIT COAT -- AND YOUR DRESS -- YOU CHANGED YOUR TOP 00:36 AND EVERYTHING LIKE THAT. >> YES. 00:38 >> I LET YOU DRESS FIRST, AND THEN I MATCH YOU. 00:42 >> THAT'S RIGHT. >> AND ALSO OUR APRONS BEFORE. 00:47 >> AND I, ONE TIME I HAD ON CURTIS AND YOU HAD ON PAULA, AND 00:53 NOBODY TOLD US. >> AND WE DIDN'T GET ANY EMAILS 00:56 AS WELL. >> NO EMAILS. 00:59 >> REMEMBER DANNY MENTIONED ABOUT WE HAVE REGISTRATION. 01:04 THERE'S TWO REPRESENTS WE HAVE. ONE IS THE CONFERENCE. 01:07 THIS IS FOR THOSE WHO ARE IN THE HUNTSVILLE, ALABAMA AREA, NORTH 01:13 ALABAMA, AT THE EMBASSY SUITES HOTEL, AND THAT'S THE 01:20 1-800-NUMBER. 732-7587. 01:24 OR THAT'S THE NUMBER DURING REGULAR BUSINESS HOURS OR YOU 01:27 CAN GO TO OUR WEBSITE, ABUNDANTLIVINGTV.ORG. 01:33 AND YOU MUST REGISTER. NOW THIS IS A FREE EVENT. 01:43 DEFEAT ING DIABETES. GO TO THE WEBSITE AND CLICK ON 01:48 TO DEFEATING DIABETES CONFERENCE AND GET THAT INFORMATION AS FAR 01:51 AS THAT IS CONCERNED. AND THE FIRST 50 PEOPLE WHO 01:55 REGISTER WILL BE ALLOWED TO HAVE THE RESERVED SEATING RIGHT 01:58 THERE. WE'RE GOING TO COVER A LOT OF 02:02 THINGS ABOUT DIABETES. >> AND WE FORGOT TO SAY, IT IS 02:07 FREE. >> FREE AND OPEN TO THE PUBLIC. 02:09 >> TO THE FIRST 50. >> THOSE MAY BE 02:14 WONDERING -- SAYING I DON'T REALLY LIVE IN HUNTSVILLE, 02:20 ALABAMA. SO WHAT CAN BE HELL FOR THOSE 02:23 INDIVIDUALS? >> I'M GLAD YOU ASKED. 02:25 FOR THAT PROGRAM WE ACTUALLY HAVE -- THIS IS OUR FIFTH YEAR, 02:30 A HEALTH RETREAT, AND WE'LL BE FEATURING -- 02:34 >> DEFEATING DIABETES. >> THIS ONE IS VERY, VERY GOOD. 02:38 IT IS GOING TO BE AT CAMP McDOWELL. 02:40 ALL OF THE INFORMATION IS ON THE FLYER THAT YOU SEE IN FRONT OF 02:44 YOU. IT'S FROM FRIDAY THRUGH SUNDAY. 02:47 IT'S A BEAUTIFUL PLACE. REALLY NICE FACILITY. 02:50 WE ALWAYS DO IT IN OCTOBER. WE HAVE THE AUTUMN COLORS, THE 02:57 WEATHER IS VERY, VERY NICE. AND THIS YEAR WE'RE DOING 03:03 DEFEATING DIABETES. >> THAT'S GOING TO GIVE MORE 03:05 INFORMATION ABOUT DIABETES, AND THE 1-800-NUMBER OR GO TO OUR 03:13 WEBSITE, AND YOU SEE THE UPCOMING EVENTS, AND CLICK ON 03:17 DEFEATING DIABETES RETREAT, THE FIRST WEEKEND IN OCTOBER, JUST 03:21 OUTSIDE OF BIRMINGHAM, ALABAMA, ABOUT 45 MINUTES FROM BIRMINGHAM 03:28 FOR THOSE THAT WANT TO FLY IN. AND THERE WILL BE MORE 03:31 INFORMATION ON DEFEATING DIABETES. 03:33 THEY HAVE A PHYSICAL FITNESS INSTRUCTOR COMING IN, AND 03:38 COOKING CLASS, AND WORKBOOK, AND A LOT OF INFORMATION THAT 03:43 WEEKEND. >> I THINK THE MAIN THING 03:45 IS -- YOU COME TO CLASS, AND THE BOTTOM LINE IS IF YOU NEED TIME 03:50 TO COME ASIDE AND REST A WHILE, COME OUT AND BE WITH US AT THE 03:57 RETREAT. >> AND AGAIN, THAT RETREAT, ALSO 04:01 THE FIRST 50 PEOPLE WHO REGISTER. 04:04 >> BUT THERE'S A COST. >> YEAH, THERE'S A COST FOR THAT 04:11 ONE, BUT THE PRICE IS FANTASTIC. WE HAVE A SPECIAL PRICE FOR THE 04:15 HEALTH DIRECTORS OF THE SOUTH CENTRAL CONFERENCE, BUT 04:21 EVERYBODY ELSE HAS THE REGULAR PRICE, EVERYTHING IS THERE ON 04:24 THE WEBSITE. OKAY. 04:25 LET'S GO TO OUR COOKING RECIPES. >> ALONG WITH THE WHOLE THING 04:30 ABOUT LIFESTYLE AND ALSO THOSE WHO MIGHT BE DIABETIC, OR 04:37 PREDIABETIC OR WHATEVER. WE ARE ALWAYS GOING TO KEEP 04:41 PLANT-BASE IN FRONT OF THEM. WE'RE DOING A COCONUT CURRY 04:52 TOFU. SPICY OVEN ROASTED VEGETABLES, 05:02 LEBANESE BEAD. >> OKAY. 05:07 >> WE ALREADY TALKED ABOUT OUR CELEBRATION -- 05:11 >> THOSE CLIPS BACK IN THE DAY -- THEY WENT BACK FOR QUITE 05:17 A BIT. >> BUT THE BOTTOM LINE IS THAT 05:20 WE HAVE A SPECIAL, SPECIAL SURPRISE THAT WE HAVE AT THEN OF 05:23 THE PROGRAM, SO YOU HAVE STAY BY WITH YOUR PAPER AND PENCIL FOR A-SPECIAL SURPRISE AT THE END OF 05:35 THIS PROGRAM. >> ALL RIGHT. 05:36 LET'S GO TO OUR RECIPE. YOU ALREADY CALLED IT OUT. 05:39 >> UH-HUH. COCONUT CURRY TOFU. 05:45 IT CALLS FOR TOFU, SEA SALT, OLIVE OIL, RED PEPPER, ORANGE 05:58 PEPPER, CUMIN, ONE MEDIUM ONION SLICED, ONE TEASPOON OF CURRY 06:06 POWDER, FOUR GARLIC COVES SHOPPED, ONE TEASPOON OF TUMERIC 06:12 POWDER, ONE AND ONE AND A HALF CUP OF COCONUT MILK, ONE-HALF 06:18 TEASPOON OF GINGER GROUND, AND THREE TABLESPOONS OF FRESH 06:24 CILANTRO LEAVES. >> I CAN TELL YOU RIGHT NOW, 06:27 THIS DISH WILL NOT BE BLAND. >> IT WILL NOT BE BLAND. 06:30 I HAVE SEEN THIS RECIPE OUT THERE IN THE PAST WITH CHICKEN, 06:34 AND WE'RE GOING TO DO IT WITH TOFU. 06:38 IF YOU HAVE BEEN WATCHING 3ABN WHEN I DO THE TOFU EXTRA FIRM, I 06:43 TAKE THE EXTRA FIRM TOFU AND TAKE THE ENTIRE THING AND I JUST 06:47 BRING IT HOME AND PUT IT STRAIGHT INTO THE FREEZER. 06:52 SO IT FREEZES IN THE FREEZER, CHANGES THE TEXTURE OF THE TOFU 06:57 SO IT HAS MORE OF A TEXTURE LIKE THAT OF CHICKEN. 07:02 AND WHEN I TAKE IT OUT, I JUST WRAP IT IN -- ONCE AGAIN THE 07:08 PAPER TOWEL. AND I'M JUST GOING TO TAKE THE 07:11 PAPER TOWEL OFF OF IT. >> OKAY. 07:14 >> ALL RIGHTY. >> SO ALL OF THE WATER HAS BEEN 07:17 PRESSED OUT. >> ALL OF THE WATER IS OUT OF 07:20 IT. OKAY? 07:21 AND YOU CAN SEE IT'S SPONGY. >> OKAY. 07:24 >> AND BECAUSE OF THE FACT WE'RE GOING TO BE DOING -- KIND OF A 07:29 MOCK CHICKEN, I'M GOING TO SLICE IT INTO PIECES. 07:34 I USUALLY DO ABOUT EIGHT OF THESE. 07:36 >> ALL RIGHT. >> OKAY? 07:39 >> OKAY. NOW THIS IS THE ONE THAT COMES 07:42 IN THE WATER PACKED. WATER PACKED EXTRA FIRM. 07:46 >> THEY HAVE FIRM AND EXTRA FIRM -- 07:48 >> YEAH, YOUR EXTRA FIRM HAS LESS WATER, BUT YOU STILL HAVE 07:52 TO FREEZE IT. THEN I'M GOING TO CUT IT IN HALF 07:56 AND THEN CHUNKS. >> OKAY. 07:58 >> LIKE SO, OKAY? >> UH-HUH. 08:01 >> IN HALF. YOU CAN SEE THE ACTUAL AIR HOLES 08:03 IN IT. >> RIGHT. 08:05 >> IT'S VERY QUICK AND VERY EASY. 08:07 IT MAKES BETWEEN 24 AND 36 CUBES. 08:11 >> OKAY. >> AND THIS IS GOING TO BE 08:13 ASSIMILATING THAT OF CHICKEN IN THE ACTUAL PRODUCT ITSELF, ALL 08:17 RIGHT? I KNOW IT CALLS FOR A LOT OF 08:20 INGREDIENTS, BUT MOST OF THE STUFF YOU ALREADY HAVE IN YOUR 08:23 CUB CUPBOARD. EXCEPT FOR MAYBE FENNEL. 08:34 >> AND ORANGE PEPPER. >> THAT IS IN THE OTHER RECIPE. 08:39 ONCE WE ACTUALLY -- ONCE WE HAVE DONE THAT, WE'RE GOING TO -- I 08:44 ACTUALLY HAVE GOTTEN MOST OF ALL OF THE WATER OF IT, WE'RE GOING 08:50 TO ACTUALLY TAKE THIS -- BECAUSE WE'RE GOING TO BROWN THIS TOFU. 08:54 >> ALL RIGHT. >> IF THERE IS STILL A LOT OF 08:57 WATER IN IT, YOU CAN'T DO THIS. SO LET'S JUST TURN THIS ON. 09:00 AND I'M GOING TO PUT MY OIL. IT'S THREE TABLESPOONS OF OLIVE 09:05 OIL IN THIS RECIPE, BUT WE'RE -NOT GOING TO USE IT LL AT ONE TIME. 09:14 THIS IS SO WE CAN BROWN THE TOFU. 09:17 >> ALL RIGHT. >> YOU SEE ALL OF THE PIECES. 09:19 >> AND THIS IS JUST ONE CONTAINER RIGHT HERE. 09:22 >> THAT'S JUST ONE CONTAINER, AND IT MAKES ALL OF THESE. 09:25 WE HAVE A LOT OF RECIPES WE CAN DO WITH TOFU BUT THIS ONE I'M 09:31 TRYING TO ASSIMILATE TO CHICKEN. >> ALL RIGHT. 09:33 >> I'LL TURN IT DOWN A LITTLE BIT. 09:36 TAKE OUR SCAPULA AND JUST MOVE IT AROUND A LITTLE BIT. 09:42 >> UH-HUH. >> AND WE'RE GOING TO GO AHEAD 09:45 ON AND START PUTTING IN THE TOFU. 09:48 >> OKAY. YOU WANT TO GO AHEAD -- 09:49 >> YEAH. >> OKAY. 09:52 >> OKAY. >> SO THE GAME -- 09:54 >> ARE YOU GOING TO NEED THIS AGAIN? 09:56 >> YEAH. WE HAVE QUITE A BIT MORE STUFF. 09:58 >> OKAY. >> WE CAN USE A WOK TO MAKE THIS 10:04 WHOLE THING UP, AND YOU HAVE TO GO THROUGH ALL OF THE DIFFERENT 10:09 STAGES, SO ONCE I GET THROUGH WITH THE TOFU, I'M GOING TO TAKE 10:13 IT OUT OF THE PAN AND SET IT TO THE SIDE, BECAUSE THEN WE HAVE 10:17 TO BRING ALL OF THOSE HERBS TO LIFE. 10:21 >> OKAY. >> FENNEL, TUMERIC, CORIANDER, 10:26 CURRY, ALL OF THOSE ARE PART OF THAT. 10:28 >> OKAY. >> AND THEN WE TALKED ABOUT SOME 10:31 OF THE INGREDIENTS THAT GO IN THIS RECIPE, IT'S GOING TO BE 10:34 PART OF IT. AND IT'S GOING TO END WITH 10:37 COCONUT MILK. >> OKAY. 10:39 YOU ARE GOING TO BE WORKING IT. LET THAT BROWN A LITTLE BIT. 10:44 >> LET IT BROWN ON ALL OF THE DIFFERENT SIDES THERE. 10:47 IT DOESN'T TAKE THAT LONG. BUT WE WERE TALKING ABOUT THAT 10:50 WHOLE THING ABOUT DIABETES WHICH IS VERY, VERY PREVALENT, SOME OF 10:55 THE STATES ARE MORE PREVALENT AS FAR AS HAVING DIABETES, BUT I 10:59 LIKE THE CONFERENCE, BECAUSE IT'S NOT SO MUCH THAT -- WE ARE 11:03 REALLY AFTER THAT INDIVIDUAL WHO DOES NOT KNOW. 11:06 >> SEE, THAT'S THE KEY. WHO DOES NOT KNOW. 11:09 AND LIKE I SAID BEFORE, WELL 90 MILLION ARE PREDIABETIC. 11:15 90 MILLION. 90% DON'T KNOW IT. 11:19 AND OF COURSE YOUR PREDIABETICS, THERE'S AN INCREASED RISK OF 11:23 BECOMING A DIABETIC AS WELL. SO ONE WAY TO DEFEAT IT IS TO 11:27 HIT IT OFF BEFORE ONE BECOMES A DIABETIC. 11:30 SO THAT'S WHY WE HAVE THOSE FIVE QUESTIONS. 11:32 >> UH-HUH. >> SO IF YOU ARE AT THREE, FOUR, 11:37 OR FIVE, THEN YOU ARE AT A HIGH RISK OF BEING EITHER 11:42 PREDIABETIC, OR ADY BETTIC. AND THOSE FIVE QUESTIONS -- THAT 11:47 TEST IS ALSO ON OUR WEBSITE AS WELL, ABUNDANTLIVINGTV.ORG. 11:53 SO YOU RATED HIGH ON THOSE FIVE QUESTIONS, THEN WE REALLY 11:57 SUGGEST THAT YOU CONTACT YOUR PHYSICIAN CARE, AND HAVE YOUR 12:05 GLUCOSE TEST AND/OR A-1-C. AND IN THE RETREAT WE TALK ABOUT 12:12 THE TESTING AS WELL. YOU KNOW, A-1-C IS THE GOLD 12:19 STANDARD. >> YEAH. 12:20 >> BUT THERE ARE SOME DRAWBACKS TO THE A-1-C. 12:24 >> WHAT IS THAT? >> ALTHOUGH IT'S THE GOLD 12:28 STANDARD, IT DOES HAVE SOME DRAWBACKS, SO THAT'S WHY WE SAY 12:32 HAVE YOUR FASTING GLUCOSE TEST AND A-1-C, AND TOGETHER YOU HAVE 12:39 A MORE DEFINITIVE WAY OF DETERMINING YOUR DIABETES 12:45 STATUS. >> SO YOU SEE THE TOFU IS BROWN. 12:49 AND BECAUSE OF THE AIR HOLES THAT YOU SAW, WE CHANGED THE 12:54 TEXTURE. >> YEAH. 12:55 >> BUT WHEN THESE SEASONS GO IN AND ALL OF THE OTHER INGREDIENTS 12:59 IN THIS RECIPE, IT SINKS INTO THE TOFU ITSELF. 13:03 >> OKAY. >> AND GIVES THE FLAVOR THAT 13:06 NEEDS TO BE THERE AS WELL. >> OKAY. 13:08 >> I WILL SAY ONCE AGAIN, IF YOU DO NOT FREEZE THE TOFU AS YOU 13:14 CAN, AND PULL AS MUCH OF THE LIQUID OUT AS YOU CAN, YOU WILL 13:18 NOT SEE THE TEXTURE THAT YOU SEE HERE. 13:21 IT WILL HAVE A LOT OF WATER IN IT, AND STICK TO THE PAN. 13:25 THE WATER WILL STILL BE PRESENT. SO YOU WILL NEVER GET THAT 13:28 BROWNING EFFECT THAT YOU SEE RIGHT THERE. 13:31 >> I SEE. ALL RIGHT. 13:33 >> JUST A COUPLE MORE OF THESE. AND THEN I'LL TAKE -- IN A HOT 13:40 MINUTE -- I'M GOING TO TAKE THE TOFU OUT. 13:45 YOU CAN SEE IT HAS THAT BROWN COLOR GOING ON, OKAY? 13:48 I CALL IT LIKE A GOLDEN BROWN COLOR. 13:51 IS WHAT I LIKE TO SEE WHEN I DO THIS RECIPE, BECAUSE THAT GIVES 13:56 YOU THE ILLUSION -- ALL OF OUR COOKING IS THE ILLUSION OF MEAT. 14:00 >> UH-HUH. >> AND IF IT'S JUST THAT WHITE 14:04 COLOR, IT WILL BE LIKE CHICKEN THAT IS NOT DONE. 14:06 >> RIGHT. >> OKAY? 14:08 ALL RIGHT. SO I'M GOING TO TAKE THESE OUT, 14:11 AND SIT THEM -- >> OH, YOU ARE GOING TO PUT 14:13 IT -- >> RIGHT HERE. 14:14 >> IN THE BOWL THERE. >> YEAH. 14:18 >> UH-HUH. >> YEAH. 14:20 >> HOW DID THIS RECIPE COME ABOUT, HONEY? 14:22 >> I HAVE BEEN DOING THE TOFU THING BY ITSELF FOR A WHILE. 14:28 BUT THIS SHOW IS MORE OF AN INDIAN KIND OF CUISINE, SOMETIME 14:35 ON OUR SHOWS WE ACTUALLY DO DIFFERENT CULTURES, AND EVERY 14:40 NOW AND THEN SOMEONE WILL CALL IN AND SAY, WE DON'T DO IT LIKE 14:44 THAT. SO THIS IS PAULA'S VERSION, PAW 14:51 LA -- PAULA AND CURTIS'S VERSION OF INDIAN CUISINE. 14:58 >> THIS IS YOUR VERSION, AND I'M GOING TO BE EATING YOUR VERSION. 15:03 >> OKAY. FIRST THOSE FENNEL SEEDS, YEAH. 15:06 >> HONEY, WILL YOU TELL THEM ABOUT THESE SPICES -- TWO OF 15:11 THESE LOOK ALIKE. >> I KNOW. 15:16 TUMERIC AND CORIANDER -- >> I DON'T KNOW WHICH IS WHICH. 15:22 >> LET ME SET THIS DOWN. YOU CAN GO AHEAD AND JUST PUT 15:26 THAT IN. >> I'M NOT SURE WHAT THAT IS? 15:29 >> THAT IS CURRY. >> SO THIS MUST BE TUMERIC. 15:32 >> HOW DO YOU KNOW? >> THIS IS A SOMEBODY DIFFERENT 15:36 IN COLOR. THAT'S CORIANDER. 15:37 >> THIS ONE? >> YEAH. 15:39 >> OKAY. >> JUST A LITTLE BIT FASTER, 15:42 HONEY, BECAUSE WE CAN'T -- >> OH. 15:44 >> HOW ARE WE DOING? YEAH. 15:49 >> WHAT IS THIS? >> THAT'S GINGER. 15:51 >> YEAH, GINGE. >> ALL RIGHT. 15:53 WE GOT ALL OF THESE GOING, AND YOU JUST KIND OF -- THAT SMELL 15:56 IS GOING TO GO, GO, GO. DMOU I WANT YOU -- I WANT TO 16:00 MOVE THIS OVER, BECAUSE THE NEXT STEP TO THIS -- AND THERE ARE A 16:03 COUPLE OF THINGS YOU GOT TO DO, I'M GOING TO MOVE IT BACK, 16:07 BECAUSE THE NEXT STEP IS YOU ARE GOING TO BEGIN TO SAUTE THE 16:12 VEGETABLES THAT ARE GOING TO GO IN THIS DISH AS WELL. 16:14 >> OKAY. >> SO IF YOU WOULD BRING THOSE 16:17 OVER -- >> OKAY. 16:19 >> -- AND I'M NOT GOING TO PUT THESE BACK IN THERE UNTIL WE GET 16:23 DONE. WE GOT THAT TOFU READY TO GO, 16:31 AND COULD YOU GET THAT BIGGER CUTTING BOARD, BABE. 16:35 LET'S GET THE BIGGER ONE. WE GOT OUR COCONUT MILK. 16:41 THE GARLIC, THE SALT. OKAY. 16:44 WE GOT THE ONIONS. AND WHAT I'M GOING DO, IS I'M 16:50 GOING TO GO AHEAD AND PUT THE ONIONS IN. 16:53 OKAY? USE MY SPATULA. 16:55 >> WANT ME TO START CUTTING THESE -- 16:56 >> YEAH, YOU ARE GOING TO DO THE PEPPERS, THE ORANGE AND RED. 17:05 >> LIKE THAT? >> LARGER PIECES. 17:08 DON'T MAKE THEM REAL THIN. >> OH, OKAY. 17:10 >> AND WHILE YOU DO THAT, I'M GOING TO GET THE SCALLIONS 17:15 TOGETHER. THEY GO IN THIS RECIPE AS WELL, 17:17 AND I SHOULD HAVE A SECOND. DID I ALREADY USE IT? 17:21 >> IT'S GOING TO BE A COLORFUL DISH TOO. 17:27 >> OH, I KNOW WHERE IT IS. I WAS GOING TO SAY, I KNOW I HAD 17:33 THIS. SO TO KEEP ME FROM CUTTING YOU, 17:35 I'M GOING TO JUST BRING THIS FORWARD -- 17:38 >> KEEP FROM CUTTING ME? >> I WANT TO MAKE SURE WHEN I'M 17:40 DOING THIS -- >> OH, OKAY. 17:44 >> THE SCALLIONS ARE GOING TO GO IN TOO. 17:48 THIS IS A VERY COLORFUL DISH, AND I LOVE INDIAN FOOD. 17:52 WE BOTH DO. >> YES, WE DO. 17:55 >> YEAH. SO WE'RE GOING TO PUT THESE IN 17:58 AS WELL TOO. THE ONIONS AND THE DIFFERENT 18:01 COLOR PEPPERS ARE ALL GOING TO GO ON. 18:04 I'M GOING TO PUT THE ONIONS IN, AND TURN THE FIRE BACK ON. 18:09 >> ARE THESE BIG ENOUGH CHUNKS, HONEY IN 18:12 >> YEAH, THAT'S GOOD. THAT'S EXACTLY WHAT I WANT. 18:15 >> OKAY. >> I'M GOING TO PUT MORE OF THE 18:17 OIL IN ALSO, NOW. >> OKAY. 18:21 READY FOR THIS? >> NO LET ME -- HOLD UP ONE 18:24 MINUTE. >> OH, ALL RIGHT. 18:26 >> AND BEFORE -- WE TALKED BEFORE ABOUT THE FACT THAT YOU 18:30 ARE NOT GOING TO PUT THE GARLIC IN UNTIL LATER, BECAUSE WHEN 18:35 GARLIC HITS SOMETHING THAT IS ALSO HOT, IT WILL TURN THE 18:40 ENTIRE RECIPE TO A BITTER TEXTURE. 18:43 CHECK THAT OUT. THESE ARE ONIONS AND SCALLION 18:52 COMBINATION. SMELLS GOOD. 18:54 LET'S GO AHEAD AND PUT THOSE IN. >> OKAY. 18:57 >> YEAH. WE'RE GOING TO PUT THOSE IN 19:00 NEXT. >> GO AHEAD, BABY. 19:03 >> SEE IF YOU CAN GET THEM -- >> WOE. 19:06 >> WOE. >> THAT WAS CLOSE. 19:08 >> OKAY. >> I GOT THE BIG ONE. 19:12 UH-HUH. UH-HUH. 19:17 AND YEAH. ISN'T THAT PRETTY? 19:25 >> YES. NOW IT IS GOING TO BE COLORFUL. 19:28 >> YES. >> NOW -- 19:29 >> YOU CAN ADD TO THIS ANY COLOR -- LIKE I LIKE THE ORANGE 19:33 AND THE RED PEPPERS. >> UH-HUH. 19:35 >> YOU CAN ALSO DO -- >> CAN YOU DO THE GREEN? 19:38 >> I WOULDN'T DO GREEN BECAUSE A-GREEN PEPPER IS ACTUALLY GOING TO CHANGE THE TEXTURE OF THE 19:44 FLAVOR OF IT, SO DON'T PUT GREEN IN. 19:47 >> OKAY. >> OKAY? 19:50 REAL PRETTY. THAT'S THE GARLIC THAT GOES IN 19:54 LAST. >> ALL RIGHT. 19:55 >> NOW WE HAVE GOTTEN ALL OF THIS GOING. 19:58 I'M GOING TO SPRINKLE ON THE SALT. 20:03 >> UH-HUH. >> OKAY? 20:09 >> I'M GOING TO GO AHEAD ON -- I'M GOING TO PUT IN NOW 20:13 THE TOFU, WHICH HAS ALREADY BEEN DONE. 20:21 I LOVE THIS DISH. IT SMELLS SO GOOD. 20:23 >> UH-HUH. >> UH-HUH. 20:25 UH-HUH. OKAY. 20:28 AND NOW I'M GOING TO PUT IN THE GARLIC. 20:33 >> SO NOW IF YOU PUT THE GARLIC IN -- 20:36 >> IF YOU PUT THE GARLIC IN WHEN THINGS ARE HOT, IT WILL BURN AND 20:47 MAKE IT BITTER. WHEN YOU ARE LOOKING I WANT TO 20:50 MAKE SURE YOU GET ALL OF THE FLAVORS NOT A DOMINANT FLAVOR. 20:56 NOW SLOWLY -- >> SLOWLY. 20:57 >> -- YOU ARE GOING TO GO AHEAD AND POUR IN THE COCONUT MILK. 21:02 >> COCONUT MILK. VERY SLOWLY. 21:05 OH, THIS IS THICK. >> YEAH. 21:12 UH-HUH. SMELL THE COCONUT? 21:17 >> UH-HUH. >> OKAY. 21:18 YOU CAN GET ALL OF THE GOODIES OUT. 21:22 OKAY. >> OKAY. 21:22 >> ALL OF THE GOODIES OUT. YEAH. 21:26 >> OKAY. >> OKAY. 21:27 >> HOW IS THAT? >> THAT'S GOOD. 21:29 THAT'S GOOD. THAT'S GOOD. 21:33 OKAY. AND SO YOU SEE WE HAVE GOT ALL 21:35 OF THE COMBINATIONS. EVERYTHING IS IN THERE. 21:38 AND LET'S SAY FOR INSTANCE, THAT YOU MADE THIS RECIPE UP, AS IT 21:46 COOKS, IT SIMMERS FOR ABOUT FIVE OR TEN MINUTES. 21:51 AND IF IT IS NOT THICK ENOUGH FOR YOU, I TAKE ONE TEASPOON OF 21:57 CORN STARCH SO A HAL A CUP OF COLD WATER, AND I STIR IT UP AND 22:05 SLOWLY POUR IT INTO THE MIX. AND IT WILL THICKEN IT UP. 22:10 AND FOR 3ABN THEY WILL SEE THE PRODUCT AT THEN OF THE PROGRAM. 22:14 SO YOU HAVE IT THERE, COCONUT CURRY. 22:19 >> COLORFUL, THE SMELL -- >> SMELL GOOD? 22:22 >> WE NEED SMELL-OH VISION. THIS WOULD BE ON IT, BOOIB. 22:27 >> THIS WOULD BE ON IT. I'M GOING TO LET THAT ONE SI 22:29 THERE FOR A MINUTE. AND THE NEXT RECIPE THAT WE'RE 22:33 GOING TO BE DOING ON THIS PROGRAM. 22:34 >> OKAY. LET'S DO IT. 22:35 >> THAT ONE IS CALLED SPICY OVEN-BAKED VEGETABLES. 22:42 THIS IS TWO PART. MARINADE LEMON JUICE, OLIVE OIL, 22:50 ONIONS, GARLIC CLOVES, DRY BASIL, TWO TEASPOONS OF GROWN 22:58 CUMIN, ONE TEASPOON OF SEA SALT. THIS IS THE VEGETABLE PORTION, 23:03 CURTIS. TWO MEDIUM BAKING POTATOES, ONE 23:07 LARGE SWEET POTATO, ONE LARGE ZUCCHINI, ONE MEDIUM YELLOW 23:18 PEPPER ONE RED PEPPER ONE LARGE ONION, CUT INTO CHUNKS. 23:24 WELL, CURTIS THAT IS A LOT THAT MATCHES UP WITH -- 23:27 >> THAT'S A LOT OF CUTTING. >> LOTS OF CUTTING. 23:31 ONE OF THE THINGS I LIKE ABOUT THIS, A LOT OF TIMES PEOPLE ARE 23:35 COOKING, AND THEY ARE LIKE THAT'S TOO MUCH STUFF. 23:38 BUT YOU CAN CUT YOUR POTATOES AND THINGS UP AHEAD OF TIME. 23:45 BASICALLY I FIX ALL OF THIS UP, PUT IT IN COLD WATER, PUT 23:50 PLASTIC ON IT, SO WHEN IT IS TIME -- 23:53 >> YOU ARE READY TO GO. >> YOU KNOW WHAT I'M SAYING. 23:56 SO GO AHEAD AND CUT UP -- IF YOU DO THE BELL PEPPER, I'LL GO 24:00 AHEAD ON -- >> THE ONION, RIGHT? 24:02 >> YEAH. >> I JUST WANT TO MAKE SURE I'M 24:04 DOING THE RIGHT THING. >> YEAH, DO THE ONION, AND I'M 24:08 GETTING THE GARLIC READY. >> OKAY. 24:13 >> OKAY? >> THAT'S KIND OF MINCED. 24:16 I LIKE IT A LITTLE BIT MORE CHUNKIER LIKE YOU ARE DOING IT. 24:21 >> THIS IS SOMETHING THAT YOU DO -- YOU REALLY WAIT UNTIL 24:24 SUNDAY TO DO A LOT OF YOUR COOKING. 24:26 >> YES. >> TALK ABOUT THAT. 24:27 BECAUSE A LOT OF PEOPLE SAY I DON'T HAVE TIME, OR -- ONE DAY 24:31 IS REALLY SET ASIDE FOR COOKING. >> I DO ALL OF MY COOKING FOR 24:35 THE WHOLE WEEK. I START FIXING THINGS I'M GOING 24:39 TO HAE ALL WEEK LONG. IF I KNOW I'M GOING TO HAVE RICE 24:42 MORE THAN ONE TIME, I MAKE THE ENTIRE BAG UP. 24:47 I USE MY CROCK-POT, AND PUT ALL OF MY BEANS IN THE CROCK-POT ALL 24:51 AT ONE TIME, AND THEN I HAVE EVERYTHING READY TO GO WHEN IT'S 24:55 TIME TO GO, AND YOU DON'T SPEND A LOT OF TIME IN THE KITCHEN. 24:59 >> HOW ABOUT THAT, HONEY? >> A LITTLE BIT FINER THAN THAT, 25:04 IF YOU DON'T MIND. >> I DO NOT MIND. 25:06 >> OKAY. SO WE HAVE GOT THAT GOING. 25:09 AND SO YOU COOK ENOUGH -- QUITE A BIT FOR THE WHOLE WEEK. 25:13 >> YES. >> ON SUNDAY. 25:14 >> YES. YES. 25:16 AND YOU CAN REALLY COAST FOR THE REST OF THE WEEK. 25:18 >> YOU CAN COAST FOR THE REST OF THE WEEK, BECAUSE WHEN 25:21 MR. CURTIS IS HUNGRY, HE IS HUNGRY. 25:25 AND THAT'S NOT HUNGRY, IT'S HUNGRY. 25:28 >> WE CHANGED THAT WORD TO THE WAY IT SOUNDS. 25:31 [ LAUGHTER ] >> WHEN SAY WHEN IT'S TIME TO 25:33 EAT, IT'S TIME TO EAT. >> I DON'T HAVE NO TIME TO PLAY. 25:36 A LITTLE BIT MORE? >> NO, HOLD ON. 25:39 >> AND THEN JUST DO LIKE THIS. >> A LITTLE BIT MORE. 25:42 >> YEAH, A TAD BIT MORE. YEAH. 25:50 OKAY. I DON'T WANT THEM TO GET BIG OLD 25:53 CHUNKS IN THERE.->> OKAY. >> THAT'S BETTER. 25:56 THAT'S BETTER. >> I CAN'T STOP NOW. 25:58 [ LAUGHTER ] >> OKAY. 26:01 >> ARE YOU ON A ROLL? >> YEAH, THAT WAS ALMOST FUN. 26:04 >> OKAY. ALL RIGHT. 26:05 IF YOU WANT TO, YOU CAN GO AHEAD ON AND I'LL TELL YOU WHAT I'M 26:09 GOING TO DO. WE'RE GOING TO TAKE THE 26:12 SEASONING WE HAVE OVER HERE. THIS IS THE LEMON JUICE OLIVE 26:16 OIL -- PUT THIS IN HERE NOW. >> ALL OF THAT IS GOING IN THAT 26:21 DISH. >> LEMON JUICE, AND THE OLIVE 26:24 OIL. >> UH-HUH. 26:24 >> ALL RIGHT. >> AND WE'RE GOING TO USE BASE 26:28 SILL AND WE'RE GOING TO DO CURRY. 26:31 >> AND THIS IS THE CURRY. >> UH-HUH. 26:33 >> YOU WANT ME TO MIX THAT UP A LITTLE BIT -- 26:37 >> WITH THAT FORK YOU CAN MIX THAT UP. 26:42 YEAH. SEE -- THIS IS GOING TO BASTE 26:45 THE VEGETABLES. >> THIS IS WHAT THE VEGETABLES 26:51 ARE GOING TO BASTE IN. THEY NEED TO SIT 8 TO 10 MINUTES 26:55 TO GET READY, BUT WE'RE ON 3ABN TV, SO WE'RE NOT GOING TO WAIT 27:01 THAT WHOLE PERIOD OF TIME. YOU'LL SEE AT THE END OF THE 27:08 PROGRAM. I'M GOING TO HAVE YOU PUT IN THE 27:10 ONIONS AND GARLIC. THEY ARE GOING TO GO IN AS WELL. 27:15 USE THE SPATULA TO DO THAT, BABE. 27:17 >> ALL RIGHT. OKAY. 27:20 >> ALL RIGHT. >> I CAN GET MOST OF THIS IN 27:23 HERE. LET ME GO FROM THE OPPOSITE END. 27:26 THERE WE GO. >> OKAY. 27:28 I'LL MOVE THESE OUT OF YOUR WAY. ALL RIGHT? 27:31 >> OKAY. >> AND THE CUTTING BOARD -- 27:33 >> I'M GOING TO STAT GETTING THE POTATOES TOGETHER. 27:37 AND CUT THAT POTATO. >> ALL RIGHT. 27:44 I WAS REALLY SURPRISED, AGAIN, THEY FOUND THOSE OLD CLIPS OF 27:49 THE ABUNDANT LIVING PROGRAM. I WASN'T EXPECTING THAT HONEY. 27:53 >> I KNOW, THAT WAS A SURPRISE. THAT WAS A SURPRISE. 27:56 BUT I THINK THAT IS SO GOOD IS THAT, YOU KNOW, REALLY AND TRULY 28:01 THERE WAS NO WAY WE EVER THOUGHT THAT THE LORD WAS GOING TO DO 28:04 SOMETHING THAT LONG. THAT WAS AMAZING. 28:07 IT'S STILL AMAZING. >> AS YOU WOULD SAY WHO WOULD 28:13 HAVE THUNK IT. >> ALL RIGHT. 28:16 NOW I HAVE ALREADY DONE SOME POTATOES AHEAD OF TIME. 28:20 SO YOU CAN PUT THOSE IN THERE. >> THESE WHITE POTATOES. 28:24 >> YES, BAKING POTATOES. >> OKAY. 28:26 >> WE'RE GOING TO PUT IN THE REST OF THOSE, AND I'M GOING TO 28:30 HAVE YOU START CUTTING UP -- ONCE AGAIN THE PEPPERS. 28:33 THE POTATOES -- SWEET POTATOES, I'M GOING TO PUT THOSE IN. 28:40 THIS IS ANOTHER VERY, VERY COLORFUL -- 28:43 >> YOU WANT THESE INTO CHUNKS? >> SLICES. 28:46 YEAH, YOU CAN DO IT IN CHUNKS. GO AHEAD AND DO IT IN CHUNKS. 28:51 OKAY. AND OCE AGAIN PUT THEM IN COLD 28:55 WATER -- DO IT A LITTLE BIT SOFTER THN THAT? 28:59 NOT SO LOUD? >> THE BOARD IS LOUD THAT IS 29:02 WHY. >> THE BOARD IS LOUD. 29:03 THIS IS A VERY COLORFUL RECIPE, AND YOU ARE TALKING ABOUT 29:08 DIABETES, WE'LL BE TALKING ABOUT THE DIET ITSELF OF PLANT BASED. 29:12 AND THEY WILL BE EVEN TO LOOK AT THIS SEGMENT AND SEE WHAT KIND 29:16 OF FOOD WE'RE FIXING BECAUSE A LOT OF TIMES PEOPLE ARE -- I 29:22 DON'T KNOW ALL ABOUT THAT. I'M NOT SURE ABOUT THAT FOOD. 29:26 AND ONE OTHER THING, AND THOSE COMING TO EITHER THE CONFERENCE 29:30 ON MAY 2ND OR THE DIABETES RETREAT IN OCTOBER, THAT'S GOING 29:36 TO BE A WHOLE SEGMENT ON CARBOHYDRATES, AND HONEY THERE 29:40 IS A LOT OF TALK ABOUT CARBOHYDRATES, LOW CARBS, AND DO 29:46 THEY MAKE YOU FAT? AND, YOU KNOW, IF YOU ARE A 29:53 DIABETIC, YOU SHOULDN'T EAT ANY CARBS. 29:55 WE'RE GOING TO MAKE IT VERY SIMPLE AND PLAIN AND 30:02 CARBOHYDRATES. A LOT OF PEOPLE DON'T UNDERSTAND 30:03 THE MEANING OF THE TERM. WHAT WAS CARBOHYDRATE MEAN? 30:09 AND WHAT ARE THREE DIFFERENT TYPES OF CARBOHYDRATES. 30:15 TWO ARE REALLY ADVANTAGEOUS, AND ONE IS DETRIMENTAL. 30:19 AND WE TEACH THAT YOU DON'T HAVE TO COUNT CARBS. 30:22 >> THAT'S THE PART THEY WILL BE VERY EXCITED ABOUT. 30:24 >> YES. >> EVEN THOUGH WE DO A LOT OF 30:27 THINGS WITH DIABETES -- >> RIGHT. 30:28 WE MAKE IT EASY. >> WHEN THEY LEARN THE WHOLE 30:32 THING ABOUT PLANT-BASED EATING, THEY WILL DISCOVER THAT FOOD 30:38 LASTS A LOT LONGER IN THEIR SYSTEM. 30:41 >> ONE LADY SAID WHEN SHE CAME TO OUR CLASS, WHEN SHE FOUND 30:45 OUT, I DON'T HAVE TO COUNT CARBS, AND WE MAKE IT PLAIN AND 30:51 SIMPLE FOR YOU, AND BASED ON -- EVIDENCE-BASED THAT YOU 30:56 CAN MAINTAIN YOUR BLOOD SUGAR LEVELS AND THE FOODS THAT WILL 31:01 ALSO REDUCE BELLY FAT AS WELL NOW THIS IS GOING INTO THE -- 31:05 >> THIS IS GOING IN. >> ALL RIGHT. 31:07 GOING IN. >> I WANT YOU TO SEE HOW 31:11 COLORFUL THIS ONE IS. >> OKAY. 31:17 OKAY. AND THAT'S ALL THERE. 31:19 >> ALL RIGHT. NOW THE GOOD PART.-pAND THAT IS TO ACTUALLY BRING 31:23 UP -- YOU CAN MOVE THAT KNIFE OUT OF THE WAY, BRING UP ALL OF 31:27 THE SEASONINGS FROM THE BOTTOM. BECAUSE THIS IS WHAT REALLY -- 31:32 >> OKAY. >> BRINGS THIS TO LIFE. 31:34 AND I LIKE THIS BECAUSE YOU GOT THE ZUCCHINI UP HERE, THE SWEET 31:42 POTATO, AND THE BAKING POTATO. AND YOU GET ALL OF THE DIFFERENT 31:46 COMBINATIONS IN YOUR MOUTH. THE SWEET POTATO AND SQUASH, AND 31:51 FOR THOSE TALKING ABOUT HAVING AN ISSUE WITH THEIR CHILDREN 31:54 EATING, THIS IS A VERY GOOD RECIPE TO HIDE THE VEGETABLES. 31:58 >> AND IT MAKES IT LOOK COLORFUL AT THE SAME TIME. 32:01 >> YEAH. >> BECAUSE THEY EAT WITH THEIR 32:05 EYES. >> BRING IT ALL UP. 32:09 AND NORMALLY I WOULD PUT A PLASTIC WRAP OVER IT, AND LET IT 32:16 SIT AND MARINADE FOR AT LEAST EIGHT MINUTES. 32:19 EIGHT TO TEN MINUTES. IT'S VERY, VERY PRETTY. 32:23 EVERYTHING IS IN THERE. I WANT TO SPRINKLE ON THE SALT. 32:26 >> THE SEA SALT. YEAH.-OKAY. 32:29 >> AND LET'S STIR IT UP A LITTLE BIT MORE. 32:31 >> THIS IS GOING IN HERE. >> THIS GOES IN A 9 BY 13 BAKING 32:38 DISH. IT MAKES FOR ABOUT 15 MINUTES ON 32:42 375, AND THEN I GO BACK IN WITH SPATULA AND TURN IT -- 32:45 >> YOU TURN IT OVER -- >> YEAH, JUST TURN IT IN THE 32:49 DISH ITSELF. AND IT IS GOING TO BAKE COVERED. 32:53 IT HAS GOT TO BE COVERED WHEN YOU ARE BAKING IT. 32:56 >> 15 MINUTES FIRST, TURN IT OVER OR WHAEVER -- 32:59 >> AND DO ANOTHER 15 MINUTES. >> AND COVER IT AGAIN. 33:03 >> YEP, KEEP IT COVERED. AND YOU ARE GOING TO TAKE A FORK 33:07 AND JUST STICK IT THROUGH YOUR POTATO IF IT GOES THROUGH THE 33:11 POTATO, THEN YOU KNOW BASICALLY IT'S DONE. 33:14 ISN'T THAT PRETTY? >> YES. 33:15 >> COLORFUL. AND NOW WE'RE GOING TO PUT IT 33:18 INTO THE DISH. >> UH-HUH. 33:23 OKAY. >> UH-HUH. 33:23 >> YOU DID SAY WE HAVE A SURPRISE AT THE END OF THIS 33:27 COOKING PROGRAM. IS THAT CORRECT? 33:30 >> I HAVE A SURPRISE AT THE END OF THE PROGRAM. 33:33 BECAUSE YOU KNOW WE HAVE TO GET ALL OF THE GOODIES OUT. 33:36 WE HAD -- WE WENT TO -- A PLACE -- AND THERE WAS A YOUNG 33:40 GIRL THERE, ABOUT 11. HER MOTHER SAID SHE HAD ALL OF 33:44 YOUR PERSONALITY. WHENEVER SHE GETS IN THE 33:48 KITCHEN, SHE SAYS I WANT TO DO IT LIKE PAULA EAKINS DOES IT. 33:51 >> AND SHE HAD HER NECK GOING AND PUT THE HAND ON THE HIP AND 33:56 ALL OF THAT. >> AND LIKE THE PART THAT I 34:02 SAID -- >> JUST SAY BYE. 34:06 >> YOU CAN SEE THIS IS A VERY ATTRACTIVE DISH. 34:09 >> SO COLORFUL, YES. >> DOESN'T IT SMELL GOOD? 34:13 >> UH-HUH. YOU SMELL GOOD TOO, HONEY. 34:16 >> THANK YOU. >> I JUST WANT TO THROW IT IN 34:18 FOR THE CAMERA'S SAKE. >> THROW IT IN. 34:24 >> I ALREADY THREW IT IN. >> AND WE GET COMES, AND I HAVE 34:29 BEEN OUT HERE A WHILE. NORMALLY YOU PUT ALUMINUM FOIL 34:34 OVER THE TOP. FOR THOSE OF YOU THAT DON'T USE 34:38 ALUMINUM FOIL, TAKE PARCHMENT PAPER OVER IT, AND THEN PUT THE 34:45 FOIL OVER THAT. >> SOMTIMES YOU FLIP IT -- 34:47 >> IF I DO LASAGNE, BECAUSE THE TOMATOES ARE IN THERE, AND THE 34:53 ACID FROM THE TOMATOES WILL PULL THAT ALUMINUM DOWN. 34:57 SO I PUT IT OVER THE PARCHMENT PAPER AGAIN. 35:02 >> SHINY SIDE DOWN. >> SHINY SIDE DOWN. 35:05 I DON'T LIKE BAKING THINGS IN THE OVEN AND I DON'T HAVE ANY 35:08 COVERING ON IT, BECAUSE IT DRIES EVERYTHING OUT. 35:12 >> OKAY. >> THAT IS READY TO GO IN THE 35:16 OVEN. BAKE 15 MINUTES. 35:17 ONE SIDE. TURN IT OVER. 35:19 15 MORE MINUTES. STICK YOUR FORK IN THERE, SEE IF 35:22 IT IS TENDER OR NOT. IF NOT LET IT GO ANOTHER TEN 35:26 MINUTES OR SO. >> OKAY. 35:27 ALL RIGHT. >> LET'S GO TO OUR VERY NEXT 35:30 RECIPE. >> LET'S DO IT. 35:32 >> IT'S LEBANESE PITA BREAD. IT CALLS FOR FOUR PITA BREADS, 35:38 THREE TABLES OF THYME, SESAME SEEDS, AND OLIVE OIL. 35:50 I REALLY LIKE THIS RECIPE, EVEN THOUGH IT IS NOT REALLY INDIAN, 35:55 IT IS LEBANESE. AND WHEN YOU SWITCH OVER TO 35:58 PLANT-BASED EATING, A LOT OF TIMES PEOPLE KIND 36:02 OF -- JUST -- IT'S TOO BLAND. IT'S TOO BLAND. 36:06 AND SO ONE OF THE THINGS I DO IS WE MAKE SURE WE BRING THOSE 36:12 HE HER -- HERBS AND SPICES IN 36:16 THERE. AND PEOPLE EAT WITH THEIR EYES 36:18 AND ALSO THEY HAVE THEIR SUPERFOODS THAT THEY LIKE. 36:21 THE SUPERFOODS ARE VERY, VERY IMPORTANT BECAUSE THAT'S WHAT 36:25 PEOPLE LIKE TO EAT. SO IF YOU CAN FIND THE FOODS 36:28 THEY LIKE TO EAT, BUT FIND IT IN A HEALTHIER FORMAT, THEY ARE 36:32 MORE APT TO TRY IT. >> OKAY. 36:35 >> WITH THAT IN MIND I LOVE INDIAN CUISINE AND FOOD FROM 36:40 OTHER COUNTRIES. IN OUR BOOK GLOBAL VEGETARIAN IT 36:46 IS GLOBAL, FOODS FROM AROUND THE WORLD. 36:49 >> THAT'S RIGHT. >> WE LIK TO ACTUALLY -- FIND 36:52 OF FOR THE PERSON WHO WANTS -- BECAUSE PEOPLE ARE 36:55 EATING OUT IN THE RESTAURANTS, AND THESE ARE THE FOODS THEY 36:58 LIKE. SO WHY NOT DO THE SAME FOODS IN 37:01 A HEALTHIER FORMAT. >> ALLRIGHT. 37:03 >> THIS RECIPE IS NOT ONE I CAME UP WITH MYSELF, I SAW IT 37:09 SOMETIME AGO, AND THOUGHT IT WAS REALLY UNIQUE, TO MAKE PITA 37:14 BREAD, WHICH YOU ARE USED TO STUFFING AND MAKING SALAD OR 37:17 WHATEVER -- >> YEAH. 37:18 >> NOW WHEN I SAW THIS RECIPE, I-SAID WAIT A MINUTE. WAIT A MINUTE. 37:22 THEY ARE TAKING THE PITA BREAD AND CUTTING THE PITA BREAD IN 37:27 HALF. ALL RIGHT. 37:27 >> OKAY. >> YOU CAN BUY IT ALREADY 37:31 HALVED, AND OPENING UP THAT MIDDLE PIECE LIKE THIS. 37:34 AND THEN THEY ARE GOING TO TAKE A KNIFE -- I THINK THIS IS A 37:38 KNIFE -- IS THAT THE RIGHT ONE? I THINK SO. 37:41 AND THEN THEY ARE GOING TO JUST CUT IT IN HALF. 37:46 >> OKAY. >> JUST TAKING IT AND SPLITTING 37:49 IT IN HALF. OKAY? 37:50 BECAUSE WE ARE GOING TO TURNAROUND AND MAKE THIS INTO A 37:53 REAL NICE -- KIND OF A CRACKER, BELIEVE IT OR NOT. 37:57 ALL RIGHT? >> NOW -- NOW DIFFERENT TYPES OF 38:01 PITA BREAD -- >> WHOLE WHEAT. 38:03 THIS IS A WHOLE WHEAT PITA BREAD.-WE WANT TO GO AHEAD ON AND DO IT 38:11 THAT WAY. SO I HAVE MOVED IT, AND YOU ARE 38:15 GOING TO JUST PUT -- AND THIS IS GOING TO BE A THINNER PIECE. 38:18 AND THAT'S THAT ONE. I'M GOING TO OPEN UP ANOTHER 38:22 ONE, JUST SO THEY GET A CHANCE TO SEE WHAT IT LOOKS LIKE. 38:25 I'M GOING TO STICK THIS IN THERE. 38:27 BUT THE NAME OF THE GAME IS WE'RE GOING TO MAKE KIND OF LIKE 38:31 A CRACKER. SO ONCE IT GOES IN THE OVEN 38:34 UNDER BROIL, WE'LL SHOW YOU WHAT-WE'RE DOING WITH THAT AS WELL. AND THEN WE'RE GOING TO TAKE IT 38:40 AND BREAK IT UP. OKAY? 38:41 WE'RE GOING TO BREAK IT UP. >> THE PITA BREAD, YOU MEAN? 38:45 >> YES. ONCE IT COMES OUT OF THE 38:48 BROILER. >> I SEE. 38:50 OKAY. >> SO WE HAVE THEM ALL DONE 38:52 THERE. YOU WANT TO MIC SURE THIS IS THE 38:54 INSIDE YOU ARE GOING TO BE USING. 38:56 I WANT YOU TO MAKE THE INSIDE, THE ACTUAL SEASONING THAT WE'RE 39:01 GOING TO BE PUTTING ON THE BREAD. 39:03 WE HAVE OLIVE OIL. >> PUT IT IN HERE? 39:05 >> UH-HUH. >> OKAY. 39:06 >> ALL RIGHT. AND WE ALSO HAVE FRESH THYME, 39:12 YOU CAN ALWAYS USE TARRAGON, BASIL, DEPENDING ON YOUR 39:23 PREFERENCE, AND WE HAVE SESAME SEEDS. 39:30 >> OKAY. >> GET THAT OUT OF YOUR WAY. 39:32 >> OKAY. >> ALL RIGHT. 39:33 >> AND SO THIS MIXTURE IS GOING TO GO -- 39:36 >> THAT'S GOING TO BE THE SEASONING THAT IS GOING TO GO ON 39:39 THE INSIDE OF THE PITA BREAD. SO WITH THAT IN MIND, YOU CAN 39:43 GOING TO HAVE TO USE THE VEGETABLE BRUSH. 39:45 AND ALL WE'RE GOING TO DO IS TAKE IT AND PAINT. 39:49 >> UH-HUH. >> OKAY? 39:51 YOU ARE GOING TO PAINT THE INSIDE OF THE BREAD. 39:54 >> UH-HUH. >> OKAY. 39:56 AND IT STICKS BECAUSE OF THE FACT THAT THE SALT IS IN THERE. 39:59 SEE THAT. >> YEAH. 40:01 OKAY. >> MOVE THAT ALREADY. 40:03 OKAY. NOW I TELL YOU WHAT, I DID SOME 40:07 OF THESE -- THAT OLIVE OIL IS GOING TO BE KNOCK-DOWN DRAG-OUT 40:14 GOOD -- >> NOW, KNOCK-DOWN, DRAG-OUT FOR 40:19 INTERPRETATION MEANS IT'S GOOD. >> IT'S VERY GOOD. 40:24 AND SLIGHTLY -- JUST A LITTLE BIT, BECAUSE YOU WANT THE SESAME 40:28 SEEDS AND ALSO THE -- THE THYME THERE AS WELL, SO I'M GOING TO 40:34 TAKE MORE HERE AND PULL UP A LITTLE BIT OF THE ACTUAL HERB 40:40 ITSELF, THAT WAY WHEN YOU BRUSH IT YOU GET SOME HERBS ON THERE 40:44 AS WELL. AND THIS ONE HERE GOES ON BROIL 40:48 IN THE OVEN. AND IT'S GOING TO TURN A BROWN 40:53 COLOR, A GOLDEN BROWN COLOR. IT WILL DRY, AND YOU CAN BREAK 40:59 IT UP INTO CRACKERS. >> OH, OKAY. 41:02 >> IT IS GOING TO GO WITH OUR DISH TODAY AS WELL. 41:05 >> OKAY. SO LAST ONE HERE. 41:07 >> AND YOU GOT SOME ON THAT -- PUT SOME ON THAT ONE, 41:12 PLEASE. GET IT ALL, YEAH, ALL OF THE 41:15 GOODIES. ALL OF THE GOODIES. 41:17 >> OKAY. >> OKAY. 41:19 SO JUST SPREADING IT AROUND ON THERE IS ALSO DELICIOUS. 41:26 OH, LET ME JUST GET THAT LITTLE -- THAT LITTLE PIECE 41:29 THERE. NOW ONCE AGAIN, LIKE I SAID 41:31 BEFORE, YOU CAN USE -- YOU CAN USE BASIL LEAVES, TARRAGON 41:39 LEAVES, PARSLEY. PARSLEY IS OKAY, BUT I LIKE 41:43 THESE ONES BETTER. FRESH THYME, OKAY? 41:46 IF YOU DON'T HAVE IT, YOU CAN USE THE GROUND ONE BUT YOU WON'T 41:53 GET THE SAME EFFECT. AND WE GROW THYME AND SAGE AND 41:56 ALL OF THAT STUFF IN OUR GARDEN AT HOME. 41:59 >> TELL THE PEOPLE ABOUT THE GARDEN THAT WE HAVE. 42:02 >> OKAY. LET ME JUST TELL YOU ABOUT THE 42:06 GARDEN. WE ACTUALLY RAISED THE GARDEN -- 42:08 >> WHAT DO YOU MEAN A RAISED GARDEN. 42:10 >> IT MEANS IT IS ABOUT THE HEIGHT OF THIS TABLE RIGHT HERE, 42:14 AND THE REASON FOR THAT IS I'M FROM PHILADELPHIA, BORN AND 42:18 RAISED IN PHILADELPHIA, WHICH MEANS THAT I'M SCARED OF 42:22 BUGGIES. ANYTHING THAT CRAWLS, WALKS -- 42:24 >> ANYTHING OUT IN NATURE -- >> OKAY. 42:26 BUT I WANT A GARDEN. I DONE WANT TO GET ON THE 42:29 GROUND, BECAUSE IF I SEE SOMETHING, I'M GOING TO BE 42:35 JUMPING UP AND RUNNING INTO THE HOUSE. 42:37 >> AND INTO MY ARMS. >> THAT TOO. 42:39 SO WITH THAT IN MIND, I ASKED YOU TO BUILD ME A CONTAINER 42:48 GARDEN. AND IT'S AMAZING HOW MUCH 42:50 STUFF -- >> IT IS AMAZING. 42:52 >> GREEN BEANS, BELL PEPPERS, TOMATOES -- 42:56 >> NO BACK ACHES. >> NONE OF THAT KIND OF STUFF AT 43:00 ALL. I JUST STICK THE HOSE IN THERE 43:03 AND LET THE WATER FLOW THROUGH. IT IS ABSOLUTELY FANTASTIC. 43:06 PEOPLE HAVE STOPPED BY OUR HOUSE AND SAY WHAT IS THAT IN YOUR 43:12 BACKYARD. >> YEAH, THEY CAN SEE IT. 43:14 >> AND THE MAIN THING WITH CONTAINER HOURS IT HAS TO BE 43:22 ARRANGE FOR 6 TO 8 HOURS OF SUNLIGHT. 43:26 >> YEAH. >> SO THAT'S WHY IT'S SITTING 43:30 ALMOST ON THE OUTSIDE AND PEOPLE SEE IT. 43:33 >> THAT'S RIGHT. THIS IS WHAT -- FOURTH, FIFTH 43:41 YEAR? >> FIFTH YEAR. 43:42 I DO WANT TO TELL YOU A SECRET, I HAVE LEARNED TO PUT THE 43:47 EARTHWORMS INTO THE SOIL, SO I CAN GET GOOD FOOD, I DID NOT 43:52 KNOW THERE ARE THINGS THAT COME FROM THE ATMOSPHERE THAT LOVE 43:58 TOMATOES AND GREEN BEANS, THE APFIDS AND ALL OF THOSE THINGS. 44:07 I WAS TAKING PICTURES, AND I SAID WHAT IS THAT? 44:10 AND I RAN INSIDE AND GOT YOU. AND WE GOT THE BOOK OUT, AND 44:16 FOUND OUT EVEN THOUGH YOU HAVE STUFF ON THE EARTH, THERE IS 44:20 ALSO STUFF THAT FLIES IN THE AIR. 44:22 >> YEAH. BUT IT IS GREAT, BECAUSE IT IS 44:25 OFF OF THE GROUND, WAIST HIGH, NO BACK ACHES 44:29 WE HAVE A LOT OF RABBITS AND SQUIRRELS -- 44:32 >> AND THE RABBITS SIT AT THE BOTTOM OF THE CONTAINER AND WANT 44:37 TO GET UP THERE, BUT THEY CAN'T GO UP THAT HIGH. 44:40 BUT THE SQUIRRELS DO. OKAY. 44:43 WE'RE JUST GOING TO PUT THIS ON A SHEET LIKE SO. 44:46 OKAY. >> AND -- 44:47 >> AND THIS IS GOING TO GO IN THE OVEN UNDER BROIL. 44:51 AND AT THEN OF THE PROGRAM, THEY WILL GET A CHANCE TO SEE THAT AS 44:55 WELL. >> UH-HUH. 44:58 >> UH-HUH. AND THAT ONE THERE. 45:01 AND WE HAVE ENOUGH ROOM FOR ONE MORE. 45:04 >> WE'RE GOING TO MAKE ROOM FOR ONE MORE 45:06 TURN IT THAT WAY. >> THERE YOU GO. 45:09 >> OKAY. AND THAT'S A GOOD WAY TO GET 45:13 THAT PITA BREAD ALSO OUT THERE AS WELL. 45:17 IT'S GOING TO BROIL, TURN BROWN COLOR AND THEN IT IS READY TO 45:21 GO. >> AND THIS WILL BE SERVED WITH 45:22 THE DISH WE JUST MADE. >> WITH THE DISH WE JUST DID, AS 45:26 A PART OF THAT AS WELL. BASICALLY THE COCONUT CURRY TOFU 45:31 ALSO WITH THE VEGETABLES AS WELL. 45:34 >> PEOPLE IN INDIA -- >> THIS IS LEBANESE. 45:39 >> LEBANESE. >> A LEBANESE DISH, PAULA'S 45:48 VERSION. DON'T FORGET THAT. 45:50 BECAUSE WE GET PEOPLE SAYING THEY DON'T DO IT THAT WAY. 45:57 THIS IS PAULAS RECIPE. >> NOW THIS CALLS FOR ONE CUP OF 46:03 CAW CASHEWS, GARLIC POWDER, ONION POWDER, LEMON JUICE, AND 46:17 SEA SALT. THIS ONE HERE IS A SOUR CREAM. 46:19 AND PEOPLE TALK ABOUT I CAN'T FIND SOUR CREAM. 46:22 HOW ARE WE GOING TO DO THIS? WE'RE MAKING UP A SOUR CREAM, 46:29 LIKE SOUR CREAM. >> ALL RIGHT. 46:30 >> ALL RIGHT. NOW I WANT YOU TO OPEN THAT UP, 46:33 BECAUSE YOU HAVE TO SOAK THE CASHEWS -- YOU HAVE TO SOAK THE 46:38 CASHEWS -- >> THESE ARE RAW. 46:40 >> THESE ARE RAW. YOU HAVE TO SOAK THEM FOR AT 46:43 LEAST FOUR HOURS BEFORE YOU USE THEM IN THIS RECIPE. 46:47 >> ALL RIGHT. >> THEY ARE GOING TO GET SOFT, 46:50 WHICH IS WHAT YOU WANT. >> OKAY. 46:52 >> AND THEN YOU ARE GOING TO PUT THAT TOP ON AND SPIN THAT AROUND 46:56 FOR ME. >> ALL RIGHT. 46:57 >> ALL RIGHT? >> WHERE CAN YOU GET RAQQA 47:04 -- RAW CASHEWS? >> IF THEY HAVE A NATURAL FOOD 47:09 SECTION IN A REGULAR SUPERMARKET, YOU SHOULD BE ABLE 47:12 TO FIND THEM. >> ALL RIGHT. 47:13 >> ALL RIGHT. >> OKAY. 47:24 >> OKAY. JUST SMASH IT DOWN A LITTLE BIT 47:26 AND THEN PUT THE OTHER STUFF IN. YOU SEE IT'S ALREADY -- IT'S 47:30 SOFT FROM THE VERY BEGINNING. >> YOU ARE RIGHT. 47:32 >> SO WHAT I WANT DO YOU DO IS POUR THE ALMOND MILK IN THERE. 47:39 >> OKAY. GET A LITTLE LIQUID IN THERE. 47:43 OKAY. >> OKAY. 48:03 >> NOW, I JUST NEED -- IT'S ON LOW. 48:06 >> OKAY. >> NOW BEFORE WE GO ANY FURTHER 48:09 I NEED YOU TO DO THE LEMONS FOR ME. 48:11 >> OKAY. >> WHILE YOU ARE GETTING THE 48:13 LEMONS READY TO GO IN THERE. THE LEMONS WILL MAKE IT THICKEN 48:17 UP AND GIVE YOU WHAT YOU NEED TO HAVE FOR THE FLAVOR OF THIS 48:24 ACTUAL CASHEW SOUR CREAM. ALSO -- OKAY. 48:28 JUST POUR THAT IN. ALL RIGHT. 48:31 LET'S GO AHEAD AND DO THE OTHER ONE THERE AS WELL, CURTIS. 48:34 ALL RIGHTY. >> WE'RE GOING TO GET CALLS ON 48:41 THIS ONE TOO, YOU KNOW? >> I KNOW. 48:44 >> THIS LEMON JUICER. >> I KNOW. 48:46 ANOTHER ONE OF MY GADGETS. OKAY? 48:50 >> OKAY. >> NOW WHAT I WANT TO DO IS TAKE 48:53 THIS -- LET ME MOVE THIS AROUND A LITTLE BIT IN HERE. 48:56 >> ALL RIGHT. >> BECAUSE YOU HAVE TO SPEED IT 48:59 ON HIGH IN ORDER FOR IT TO DO WHAT IT NEEDS TO DO. 49:04 AND IT WAS TOO LOW THE FIRST TIME. 49:08 LET'S PUT IN THE GARLIC POWDER. AND SALT -- 49:14 >> AND THE GARLIC POWER. OKAY. 49:17 SPIN IT. >> NOW WE'RE GOING TO SPIN IT 49:20 AGAIN. AND NOW WHEN YOU DO IT -- LET'S 49:22 GO TO THE LIQUID ONE. 49:37 ALL RIGHT. YOU WANT TO SPIN IT AROUND ONE 49:39 MORE TIME WITH THAT. 49:44 >> OH, YEAH. >> SEE THE LEMON JUICE IS 49:49 THICKENING IT. >> UH-HUH. 49:51 THE LEMON JUICE IS DOING THAT RIGHT. 49:54 A LITTLE MORE TIME? >> YEAH. 49:55 >> OKAY. 50:09 >> ALL RIGHT. THIS SHOULD BE -- LET'S SEE WHAT 50:12 IT IS LOOKING LIKE NOW. IT LOOKS LIKE A SOUR CREAM. 50:17 YES, IT DOES. >> UH-HUH. 50:19 >> OKAY? AND . . . THIS IS GOING TO BE 50:23 THE LAST TIME. YOU WANT TO MAKE SURE YOU GET 50:27 EVERYTHING IN THERE, THE ONION POWDER, GARLIC POWDER, THE LEM 50:33 NON-USE IS WHAT IS CAUSING IT TO GET THICKENED. 50:37 ALL RIGHT? THERE YOU GO. 50:46 >> OKAY. >> OKAY. 50:49 >> ALL RIGHT. NOW IT'S GOING IN -- 50:51 >> IT'S GOING IN THERE. I'LL PUT IT IN SO THEY CAN SEE 50:56 THE TEXTURE OF WHAT THAT LOOKS LIKE. 50:58 >> COMING DOWN TO THE WIRE. COUPLE OF MORE MINUTES. 51:02 NICE AND CREAMY. NOW THIS IS GOING -- 51:05 >> NOW BELIEVE IT OR NOT, THIS IS WHAT WE ACTUALLY USE FOR THE 51:09 VEGETABLE -- THE SPICY VEGETABLES. 51:11 >> OKAY. >> YOU CAN ACTUALLY HAVE YOUR 51:16 BREAD, FLAT BREAD. YOU ARE GOING TO BE USING A FLAT 51:19 BREAD, AND YOU CAN TAKE THOSE VEGETABLES CURTIS AND OPEN THE 51:28 FLAT BREAD, PUT THE VEGETABLES ON TOP OF IT, WRAP IT UP, AND GO 51:33 FOR IT. >> OKAY. 51:35 ONE MORE TIME. THE FLAT BREAD -- PUT THE 51:39 VEGETABLES -- >> IN THE CENTER. 51:42 >> PUT YOUR SOUR CREAM IN THE MIDDLE, ROLL IT UP AND EAT IT. 51:46 >> EAT IT. >> EAT IT. 51:48 OKAY. I DID ALMOND MILK. 51:51 SOMETIMES PEOPLE ARE ALLERGIC TO ALMOND MILK SO YOU CAN USE SOY 52:05 MILK OR RICE MILK. AND IT LASTS ABOUT SEVEN DAYS IN 52:10 THE REFRIGERATOR. BECAUSE THERE'S NO ADDITIVES 52:14 BEING ADDED TO IT. BUT IT HAS A NICE LOOK AND 52:18 TEXTURE TO IT. SO WE'RE GOING TO GO AND PUT 52:21 EVERYTHING TOGETHER, ALONG WITH THE SURPRISE THAT WE HAVE. 52:24 >> YES. OKAY. 52:25 >> I TELL YOU WHAT, FOR THOSE DR. ED IN PURCHASING MY WIFE'S 52:32 COOKBOOK, THOUGH VEGETARIAN COOKING MADE EASY, OR THE GLOBAL 52:36 VEGETARIAN, AND THE LATEST ONE, IF YOU ARE INTERESTED IN THAT AS 52:41 WELL, AND ALSO IF YOU ARE INTERESTED IN DEFEATING DIABETES 52:46 CONFERENCE, IN THE ALABAMA AREA, OR DEFEATING DIABETES RETREAT 52:50 OUTSIDE OF BIRMINGHAM FOR A WHOLE WEEKEND IN OCTOBER. 52:53 HERE IS THE INFORMATION THAT YOU NEED AT THIS TIME. 52:56 ♪ >> IF YOU WOULD LIKE TO CONTACT 52:58 THE EAKINS TO FIND OUT MORE ABOUT THEIR MINISTRY, OR INVITE 53:04 CURTIS AND PAULA TO PRESENT THEIR SEMINARS IN YOUR AREA, 53:09 CONTACT THEM AT ABUNDANT LIVING, POST OFFICE BOX 2873, 53:18 HUNTSVILLE, ALABAMA 35804. YOU CAN CALL, 256-859-1982. 53:26 THAT'S 256-859-1982. YOU MAY ALSO ORDER THEIR 53:31 PRODUCTS OR GET THEIR RECIPES ONLINE AT ABUNDANTLIVINGTV.ORG. 53:40 >> WELL, WE HAVE ACTUALLY FINISHED THE PROGRAM. 53:44 CURTIS. >> TEAM EFFORT, HONEY. 53:45 >> TEAM TEAM, TEAM. AND WHAT WE DID WAS, WE DID A 53:51 COCONUT CURRY. >> THAT LOOKS GOOD HONEY. 53:57 >> AND THEN WE DID OVEN BAKED SPICY VEGETABLES. 54:01 >> SO COLORFUL. >> UH-HUH. 54:03 >> YES. >> THEN WE DID A LEBANESE PITA 54:08 BREAD. >> THAT'S GOING TO BE NEW TO A 54:10 LOT OF PEOPLE. YES. 54:11 >> AND THEN WE ENDED WITH A CASHEW SOUR CREAM. 54:16 >> SOUNDS GOOD. AND I NOTICED 54:18 THAT -- THIS -- LOOKS GOOD -- >> YES. 54:20 >> MAYBE WE CAN TASTE SOMETHING, AND OF COURSE -- NOW THERE IS AN 54:24 EMPTY DISH THERE TOO. >> THAT'S AN EMPTY DISH. 54:27 >> YEAH, SO -- WE'RE GOING TO TASTE SOMETHING FIRST OR -- 54:30 >> WELL, IF WE TASTE SOMETHING THAT'S WHAT I LIKE TO SAVE 54:36 TOWARDS THE END. WHAT IS YOUR WORD? 54:38 WHAT IS GOING ON HERE? >> YOU TELL ME. 54:40 BECAUSE YOU PUT IT THERE. >> I PUT IT THERE. 54:44 BECAUSE IT'S SOMETHING SPECIAL. IT'S OUR 20TH YEAR. 54:47 >> 20TH YEAR ON 3ABN BROADCASTING NETWORK. 54:51 >> SO I HAVE A GIFT. >> OH, A GIFT. 54:54 >> YES. >> WHAT KIND OF GIFT? 54:57 ARE YOU GOING BACK TO GET THE GIFT? 54:59 >> I AM. >> I SEE THE GIFT. 55:02 >> YES, YOU DO. >> A LITTLE BUNT CAKE GOING ON. 55:05 OH, MY GOODNESS. >> THIS IS BECAUSE OF THE FACT 55:09 THAT WE ARE CELEBRATING -- >> LOOK AT THE ICING COMING DOWN 55:13 OVER THE SIDE. >> -- 20 YEARS. 55:15 >> 20 YEARS. YEAH, IT IS 20 YEARS. 55:21 >> 20 YEARS. >> IT HAS BEEN A WONDERFUL 20 55:25 YEARS, AND WE NEVER WOULD HAVE -pGUESSED, REALLY 20 YEARS AGO THAT WE WOULD BE ON 3ABN THIS 55:32 LONG. I MEAN IT NEVER EVEN REALLY 55:34 CROSSED OUR MINDS. >> A GOD THING. 55:36 >> YES, A GOD THING. >> OVER 200-PLUS PROGRAMS ON 55:40 ABUNDANT LIVING ALONE. >> YEAH, PROBABLY 300 TOTAL. 55:45 >> TODAY SHOW, THE LIVE PRESENTATIONS. 55:48 AND WE'RE SO HONORED THAT THE LORD INSPIRED DANNY TO GET US TO 55:54 COME ON THE PROGRAM THAT LONG AGO. 55:56 AND IT HAS BEEN A FANTASTIC TIME. 55:59 >> NOT TO MENTION DEE. SHE SAYS SHE IS THE ONE WHO 56:03 REALLY DISCOVERED US. >> YES, SHE DID. 56:06 >> YEAH, IT'S A JUST A MARVELOUS YOURNY IS. 56:09 A LOT OF BLESSINGS THAT WE HAVE ENCOUNTERED THAT WE SHARE AS 56:16 WELL. NOW CAN WE TASTE SOME OF THESE 56:18 THINGS? >> I KNEW YOU WERE GOING TO SAY 56:20 THAT. NO. 56:21 NO. >> OKAY. 56:22 SEE. >> OKAY. 56:23 >> OKAY. >> WHICH ONE IS THAT -- 56:25 >> THIS IS THE COCONUT, COCONUT CURRY TOFU. 56:32 >> OKAY. LET'S OPEN MOUTH AND -- COME ON, 56:39 BABY. HUM. 56:40 HUM. HUM. 56:41 >> OKAY. I'M GOING DOWN. 56:44 >> THIS IS SO GOOD. >> HUM. 56:50 >> AS ALWAYS, JOHN 10:10 JESUS SAID I COME THAT THEY MIGHT HAVE 56:57 LIFE AND HAVE IT MORE ABUNDANTLY. 57:04 ♪ |
Revised 2017-04-28