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Series Code: TL
Program Code: TL018529B
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00:06 ¤ >> WELCOME BACK TO 3ABN "TODAY
00:13 LIVE," THE HEART HEALTHY AND THIS IS THE COOKING SEGMENT. 00:17 >> THE COOKING PART. >> SECOND HALF. 00:20 >> THE COOKING PART, AND REALLY AND TRULY ALL OF OUR RECIPES 00:25 WILL ALL DEAL WITH THE HEART. >> THAT'S RIGHT. 00:29 THIS IS THE SECOND HALF, AND NOW WE'RE GOING TO GO INTO THE 00:34 RECIPES AND THE COOKING PORTION. THE HEALTHY HEART. 00:36 >> ONE OF THE THINGS THAT IS REALLY GOOD HERE, AND THAT IS, 00:40 WE HAVE TALKED ABOUT THE THINGS WE NEED TO HAVE, WE TALK ABOUT 00:43 THE HEART. REVERSING HEART -- DISEASE. 00:51 AND SO THIS IS OUR -- >> I THINK, HONEY, SOME PEOPLE 00:55 DON'T REALLY REALIZE THAT HEART DISEASE CAN ACTUALLY BE 00:59 REVERSED. IT CAN ACTUALLY BE REVERSED, SO 01:02 WE'RE GOING TO GO INTO THIS. AND SOME OF THE FOODS YOU HAVE 01:06 IN THE FIRST RECIPE ARE THOSE FOODS THAT CAN START REVERSING 01:10 THE PROCESS OF HEART DISEASE. >> YES, LET'S GO TO THE RECIPE. 01:14 >> LET'S DO IT. >> IT CALLS FOR THREE CUPS OF 01:19 SPRING GREEN SALAD MIX, ONE CUP OF RED GRAPES SEEDLESS, ONE 01:24 AVENUE -- AVENUE CAW [ INAUDIBLE ]. 01:34 OKAY. IT'S GOING TO BE A SCRUMPTIOUS 01:38 SALAD. >> YES. 01:39 >> REVERSING HEART DISEASE. >> MOST THE TIME WHEN PEOPLE DO 01:44 SALAD, THEY DO SOMETHING LIKE TOMATOES -- 01:49 >> ICEBERG. THOUSAND ISLAND. 01:50 >> THIS IS ACTUALLY A MEAL IN ITSELF. 01:53 >> IT REALLY IS. >> SO I'M GOING TO START PUTTING 01:56 IN THE SPRING SALAD. I LIKE THIS BECAUSE OF THE FACT 01:59 IT HAS ALL OF THE DIFFERENT COMBINATIONS OF GREENS IN THEM. 02:03 >> OKAY. >> YOU ARE GOING TO CUT THOSE 02:05 GRAPES IN HALF. >> ALL RIGHT. 02:07 >> LET'S GIVE YOU ONE OF THOSE. >> THE RED GRAPE. 02:13 >> LET'S GIVE YOU THAT ONE. >> ALL RIGHT. 02:17 A COLORFUL ONE. BOY. 02:20 >> OKAY. >> JUST CUT THESE IN HALF. 02:23 >> JUST CUT THEM IN HALF, AND THEN WE ARE GOING TO PUT THEM ON 02:27 THE SALAD AS WELL. ALL RIGHT? 02:28 >> OKAY. >> I LOVE THIS SALAD. 02:32 IT'S VERY, VERY COLORFUL. >> AND YOU MENTIONED BEFORE 02:34 THERE HAS BEEN A LOT OF RESEARCH ON FOODS THAT CAN START THE 02:40 PROCESS OF REVERSING HEART DISEASE, AND MORE PARTICULARLY 02:44 THE CORONARY ARTERY DISEASE, AND THE RED GRAPE IS ONE OF THOSE 02:48 FOODS. >> THAT'S WHAT I'M TALKING 02:50 ABOUT. AND ALSO IN THIS GROUP AS WELL, 02:52 I'M GOING TO MOVE THIS DOWN. IT'S ALSO GOING TO BE THAT 02:56 APPLE. >> RIGHT. 02:58 >> APPLE IS A PART OF IT AS WELL. 03:00 SO LET'S DO THE APPLE. AND THIS IS A RED APPLE THAT 03:04 WE'RE USING. >> OKAY. 03:05 >> OKAY. AND -- 03:07 >> THE MAIN COMPOUNDS IN THESE FOODS, HONEY, THE RED GRAPE, THE 03:13 APPLE, AVOCADO, IS THE POLYFIENDALS, AND THE HUMAN BODY 03:24 CANNOT STORE IT. AND THAT'S THE COMPOUND THA CAN 03:27 START THE PROCESS OF REVERSING HEART DISEASE. 03:30 >> WELL -- AND WE HAVE ALL OF THE FOODS RIGHT HERE. 03:34 >> LIKE I SAID, THESE ARE GOING TO BE GOOD. 03:38 SOMEBODY ASKED ME IF YOU CAN USE A GREEN GRAPE AND GREEN APPLE? 03:43 AND I SAID NO, NO, WE HAVE GOT TO PUT IN THE COLORS. 03:47 THE COLORS MAKE A DIFFERENCE. >> YEAH, THE GREEN GRAPE DOESN'T 03:50 HAVE THE SAME PROPTIES AS THE RED GRAPE. 04:01 >> AND ALSO I'M GOING TO PUT SOME OF THESE ON TOP OF THIS. 04:05 >> OH, OKAY. AND THE REST GOING IN TOO. 04:11 >> I DON'T WANT YOU JUST THROWING THEM IN THERE, BECAUSE 04:15 YOU WANT TO MAKE IT LOOK BEAUTIFUL. 04:19 I'M GOING TO HAVE YOU FINISH CUTTING UP SOME OF THE APPLE FOR 04:24 ME. >> CHOP IT UP A LITTLE BIT? 04:26 >> YEAH, CHOP IT UP. OKAY. 04:27 SO WE HAVE GOT THE RED. WE GOT THE RED GRAPES. 04:31 WE HAVE GOT THE RED APPLE. IT'S ALSO A VERY COLORFUL SALAD 04:35 AS WELL. >> YES, IT IS. 04:37 AND NEXT TIME -- JUST A LITTLE BIT THINNER. 04:41 TAD BIT THINNER. >> OH, THINNER? 04:44 >> DON'T WORRY ABOUT IT NOW. [ LAUGHTER ] 04:50 >> OKAY. >> ALL RIGHT. 04:52 SO APPLES ARE GOING IN. YAY. 04:56 YAY. AND THE SKIN IS GOING TO STAY ON 04:58 THE APPLE BY THE WAY. >> LEAVE THE SKIN ON. 05:02 >> LEAVE THE SKIN ON. >> A LOT OF PEOPLE PEEL THE 05:06 SKIN, BUT A LOT OF THE NUTRIENTS ARE IN TH SKIN. 05:10 >> YEAH, THE NUTRIENTS ARE RIGHT UNDERNEATH THE SKIN. 05:14 >> THE APPLE IS THE SECOND MOST OFTEN FRUIT CONSUMED FOLLOWED BY 05:21 THE BANANA. >> AND SINCE WE'RE TALKING ABOUT 05:25 HEART DISEASE, THAT BANANA IS GOING TO BE SHOWING UP AS WELL. 05:29 >> OH, OKAY. >> AND WE'RE GOING TO PUT THAT 05:33 AWAY, AND CUT UP THIS AVOCADO -- >> BOTH OF THESE? 05:36 >> I'M GOING TO USE JUST ONE OF THEM. 05:39 I HAVE ALREADY GOTTEN IT READY. >> OKAY. 05:47 UH-HUH. THE HEALTHY FAT. 05:48 THE AVOCADO. >> HEALTHY. 05:53 HEALTHY. HEALTHY. 05:55 SOMEONE WHEN I MADE THIS SALAD BEFORE, THEY SAID, GIRL, I NEVER 06:00 EVEN THOUGHT ABOUT PUTTING IN ALL OF THOSE DIFFERENT 06:03 COMBINATIONS. SO WE'RE GOING TO PUT IN THE 06:06 AVOCADO AS WELL. >> OKAY. 06:07 >> OKAY? >> A LOT OF PEOPLE ARE STUCK IN 06:10 THE PROCESS OF ICEBERG LETTUCE, TOMATO, RANCH DRESSING, AND 06:17 THAT'S ABOUT IT. >> YES. 06:19 AND IF YOU HAD THIS WITH A SOUP AND SOME BREAD, YOU WOULD HAVE A 06:25 FULL MEAL. >> YEAH. 06:30 THERE IS A CLINICAL STUDY THAT WAS PUBLISHED IN THE MEDICAL 06:36 JOURNAL CALLED "NUTRIENTS," AND THEY MENTIONED ABOUT FRUIT 06:42 CONSUMPTION AND REVERSING CARDIOVASCULAR DISEASE, AND THEY 06:47 MENTIONED SEVERAL OF THE FRUITS THERE. 06:49 THE APPLE, THE RED GRAPE, THE AVOCADO, THE BLUEBERRY, THE 06:57 HAWTHORN, THERE WERE SIX OR SEVEN FRUITS IN THAT STUDY, SO 07:03 THIS IS THE FOODS WE HAVE IN THIS SALAD. 07:05 >> IS THIS PRETTY OR WHAT? >> YEAH, YOU ARE PRETTY TOO. 07:09 >> THANK YOU. >> YOU ARE WELCOME. 07:13 >> I THREW YOU OFF A LITTLE BIT, DIDN'T IT? 07:15 >> YES, YOU DID. >> DO YOU NEED TO REGROUP 07:20 YOURSELF? >> YES, I DO. 07:23 [ LAUGHTER ] >> OKAY. 07:25 RASPBERRY DRESSING, YOU CAN USE ANY DRESSING, BUT BECAUSE WE 07:28 HAVE THAT APPLE AND THE GRAPES, WE WANTED THAT RASPBERRY. 07:33 YOU CAN ALSO PURCHASE THEM. THEY ARE OUT THERE ALSO. 07:37 >> OKAY. >> SO LET'S JUST DRIZZLE. 07:44 >> YES. OKAY. 07:47 OH, YOU ARE WORKING IT NOW BABY. >> THIS IS PURDY. 07:56 >> ARE THOSE WALNUTS? >> PECANS. 07:59 >> ALL RIGHT. >> ALL RIGHTY. 08:00 >> SO THIS IS A HEALTHY HEART SALAD -- 08:04 >> HEALTHY HEART SALAD. >> THAT'S IT. 08:08 >> IT'S GOOD FOR ANYTHING. WHETHER YOU HAVE HEART DISEASE 08:11 OR NOT. [ LAUGHTER ] 08:12 >> BUT WE'RE TALKING ABOUT HEART DISEASE. 08:17 SO WE HAVE A SALAD READY TO GO. NOW WE'RE GOING TO LOOK ANOTHER 08:23 THE NEXT ONE, THE NEXT RECIPE IS WHEN PEOPLE START TALKING ABOUT 08:27 HEART HEALTHY STUFF, ONE OF THEIR FAVORITE FOODS THAT PEOPLE 08:33 LIKE IS MAC AND CHEESE. >> MACARONI AND CHEESE. 08:37 MAC AND CHEESE. >> MAC AND CHEESE. 08:39 >> SO THAT'S NOT HEALTHY FOR A HEART DISEASE PERSON. 08:42 I MEAN THE CHEESE AND THE SODIUM, AND THE SATURATED FAT, 08:47 THE CHOLESTEROL. >> YES. 08:48 >> YOU ARE GOING TO DO A MAC AND CHEESE? 08:52 >> WELL, REALLY AND TRULY, WE CALL IT CHEESE WITH MACARONI IN 08:59 IT. >> YEAH, WE SAY CHEESE WITH BITS 09:01 AND PIECES OF MACARONI. >> YEAH, LET'S CHANGE THAT UP TO 09:07 BE HEART HEALTHY. >> TO BE HEART HEALTHY. 09:10 >> YES, SO LET'S LOOK AT THE INGREDIENTS. 09:14 IT CALLS FOR: 09:48 THIS IS A REAL GOOD ONE, CURTIS, ONCE AGAIN. 09:52 WE HAVE ALREADY DONE -- WE HAVE GOTTEN THE NOODLES READY. 09:55 JUST FOLLOW THE INSTRUCTIONS ON A BOX. 09:58 >> WHAT KIND OF NOODLES -- >> ONCE AGAIN, I DON'T KNOW IF 10:02 YOU ARE WATCHING REAL CAREFULLY, BUT THERE ARE A LOT OF NOODLES 10:06 COMING ON THE MARKET. BECAUSE WE'RE NOT GOING TO USE 10:09 THE REGULAR ENRICHED NOOLE, WE'RE NOW GOING TO BE USING A 10:14 WHOLE WHEAT NOODLE. WE ALREADY HAVE IT READY TO GO. 10:18 I'M GOING TO START MAKING UP THE SAUCE. 10:20 >> OKAY. >> OKAY? 10:22 >> A LOT OF TIMES -- I REMEMBER BACK IN THE DAY WHEN I MADE 10:26 SAUCES, AND IT ACTUALLY -- TO MAKE GOOD MAC AND CHEESE, YOU 10:31 HAVE TO MAKE THE SAUCE TO MAKE IT GO. 10:34 AND IN THAT SAUCE WHAT WE'RE GOING TO PUT IN THAT IS SO GOOD, 10:40 IS START OFF WITH THE MARGARINE. >> WITH THE MACARONI THIS IS 10:47 WHOLE GRAIN. ANY FOOD STORE CHAIN -- 10:48 >> YEAH, JUST A REGULATORY. >> THAT'S WHAT I'M SAYING. 10:53 >> OH, YEAH. ANY FOOD CHAIN. 10:55 AND YOU KNOW WHAT WE ALWAYS SAY, WE ALWAYS SAY ON OUR SHOW, EVEN 10:59 WHEN WE DO OUR CLASSES, IF YOU DO NOT SEE IT IN THE PLACE, JUST 11:03 TELL THEM. >> TELL SOMEBODY. 11:06 >> I SAW THIS ON 3ABN, AND I SAW THEM LOOKING WITH THAT. 11:11 YOU GUYS HAVE THOSE NOODLES? >> AND YOU ARE GOING TO SAY GET 11:15 IT IN, LOBBY. >> SUPPLY AND DEMAND. 11:18 >> THAT'S THE NAME OF THE GAME. SO WE'RE GOING TO GET THAT 11:22 GOING. AND WE'RE GOING TO PUT IN OUR 11:25 FLOUR. >> NOW THAT IS A SOY MARGARINE. 11:29 >> THAT'S RIGHT. I'M GOING TO GO AHEAD AND PUT 11:32 THE -- FLOUR IN. >> SO YOU ARE MAKING A SAUCE -- 11:42 >> YES. THIS IS REALLY LIKE A WHITE 11:45 SAUCE THAT I USED TO MAKE BACK IN THE DAY IF I WAS MAKING A -GRAVY, I WOULD MAKE THIS GRAVY 11:56 UP AND PUT THE BEEF IN IT, OF COURSE WE DON'T DO THAT TODAY. 12:02 BUT THIS IS A REAL GOOD WAY TO START IT OFF, AND YOU CAN MAKE 12:07 NOODLES ALFREDO, WHEN YOU ARE MAKE ALFREDO SAUCE -- 12:11 >> THE SAME TYPE OF SAUCE. >> UH-HUH. 12:15 SAME SAUCE. IT STARTS OFF WITH YOUR 12:19 MARGARINE, AND THEN THE FLOUR, AND THEN WE ARE GOING TO SLOWLY 12:25 POUR IN -- YOU CAN USE SOY MILK OR ALMOND MILK. 12:32 I HEARD SOMEONE SAY COULD YOU USE RICE MILK. 12:37 AND I WOULD SAY NO. >> WHY? 12:39 >> THERE'S NOT ENOUGH PUT IN RENTS IN IT. 12:42 >> OKAY. >> I'M GOING TO START POURING 12:46 IN, SLOWLY THE SOY MILK. >> OF COURSE WE DON'T WANT TO 12:52 USE REGULAR COW'S MILK. BECAUSE OF THE CHOLESTEROL AND 13:01 FAT -- >> THAT'S RIGHT. 13:03 >> AND YOU WANT TO KEEP STIRRING BECAUSE THE FLOUR IT'S A IS 13:07 GOING TO MAKE IT THICKER, AND YOU DON'T WANT IT TO LUMP UP ON 13:12 YOU AS WELL. AND I LEARNED THAT WHEN YOU ARE 13:15 DOING THIS PARTICULAR MILK -- THIS WHITE SAUCE, IN 13:18 OTHER WORDS, YOU WANT TO MAKE SURE WHEN YOU BUY YOUR ALMOND OR 13:25 SOY MILK, BUY ORIGINAL. NOT THE VANILLA. 13:29 >> BECAUSE IT WILL BE TOO SWEET? >> IT IS GOING TO BE TOO SWEET, 13:34 AND WE HAVE TO MAKE IT LOOK LIKE, ACT LIKE, TASTE LIKE TASTE 13:39 IS IN IT. BUT THERE'S NO CHEESE. 13:42 >> ALL RIGHT. >> WHEN YOU PREPARE THIS DISH, 13:48 PUT ALL OF THE INGREDIENTS THE DAY THE TRASH MAN COMES. 13:54 >> UH-HUH. BECAUSE THEY WILL BE LIKE, 13:56 SOMETHING IS UP. >> SO WHILE YOU ARE DOING THAT, 14:00 I WANT YOU TO SHOW YOU THE TWO CHEESES WE ACTUALLY GOING TO BE 14:06 USING. ONE OF THEM IS A NEW ONE OUT. 14:13 THAT GROUP IS A CHEDDAR WE'RE USING. 14:16 THEY HAVE DIFFERENT ONES. I FOUND WHEN I MADE THIS RECIPE 14:20 UP -- >> AND THESE ARE SHREDS ALREADY. 14:24 AND THEY ARE D-A-I-R-A. THERE IT IS, YEAH. 14:32 AND THEN ON THE OTHER ONE THAT WE'RE USING -- 14:35 >> NOW THIS IS THE PARMESAN -- FOLLOW YOUR HEART 14:42 DAIRY FREE -- THIS IS ALSO SHREDDED AS WELL. 14:44 >> UH-HUH. >> AND THAT IS TOO. 14:48 YEAH. >> SEE, SO WE'RE USING THOSE. 14:50 NOW IN ORDER TO GET THAT CHEESE FLAVOR ALSO WHAT I HAVE BEEN 14:54 DOING IS I ADD TO THAT ALSO, NUTRITIONAL YEAST. 15:00 >> BACK IN THE DAY MEANS SOME TIME AGO FOR THOSE WHO ARE NOT 15:04 FAMILIAR WITH THAT TYPE OF LANGUAGE. 15:07 >> A LONG TIME AGO, WE USED TO USE THE NUTRITIONAL YEAST AS A 15:12 CAMOUFLAGE FOR CHEESE. WHEN WE DID OUR LASAGNE, AND MAC 15:18 AND CHEESE, WE ALWAYS USED THAT. IT KIND OF PLAYED AROUND A 15:23 LITTLE BIT LIKE IT MIGHT HAVE BEEN A CHEESE FLAVOR, BUT WHEN 15:30 THESE CAME OUT, YEAH. >> YOU ALWAYS WANT TO LOOK AT 15:33 THE SODIUM AMOUNT. >> YES. 15:35 >> AND WE'LL LOOK AT ONE NUMBER -- WE MENTIONED THIS IN 15:38 THE INTERVIEW, THAT ONE NUMBER TO REMEMBER IS WHAT, HONEY IN 15:43 THAT ONE NUMBER? >> THE MAGIC NUMBER. 15:46 >> THE MAGIC NUMBER. 15. 15:49 >> 15% SODIUM. >> THAT'S IT. 15:51 >> THIS IS 10%. >> HEY. 15:54 >> SO IT'S WAY UNDER THAT 15. >> WHAT I'M GOING TO DO 15:58 NOW -- IS I FOUND OUT ONCE AGAIN, BECAUSE IT IS ALSO A -pFELTING CHEESE, THAT I'M GOING 16:05 TO PUT SOME OF ITS INSIDE. >> THAT IS THAT THERE. 16:10 THEY HAVE SEVERAL -- WE HAVE HERE A CHEDDAR, BUT THEY HAVE 16:14 OTHER TYPES OF CHEESES -- >> OH, YEAH, THEY HAVE EVERY 16:18 FLAVOR OUT THERE. >> MOZZARELLA -- 16:20 >> YEAH. I FOUND OUT BECAUSE IT IS MADE 16:23 WITH TAPIOCA -- >> THAT'S WHAT MAKES IT MELT. 16:28 >> MAKES IT MELT AND IT THICKENS IT UP. 16:31 SO I'M GOING TO PUT IN THE TRU INITIAL YEAST. 16:35 >> OKAY. >> THAT THICKENS IT UP. 16:39 >> THAT GIVES US A CHEESY FLAVOR AS WELL. 16:42 AND THEN I'M GOING TO PUT IN TURMERIC FOR THAT YELLOW COLOR. 16:46 >> OH, YEAH. >> IT'S A LITTLE BIT DARKER IN 16:50 COLOR. ALL RIGHT, AND IT' GETTING 16:54 THICKER. IT'S GETTING THICKER, AND IT IS 16:57 GOING TO MELT DOWN AS WELL. YOU SEE THAT. 17:00 >> YEAH, UH-HUH H. >> AND THEN WE'RE GOING TO PUT 17:04 IN A TAD BIT OF THE PARMESAN. OKAY? 17:08 GET A LITTLE BIT MORE OF THAT PARMESAN IN THERE. 17:11 >> IS THAT ALWAYS THE DAILYA. >> NO THE FOLLOW YOUR HEART. 17:19 >> OH, I NEED TO PAY ATTENTION. [ LAUGHTER ] 17:21 >> AND KIIR US THE I TELL YOU -- I DID NOT BRING MY 17:24 DISH -- I'M GOING TO ACTUALLY PUT THIS IN. 17:29 IT'S SITTING OVER THERE -- >> IS IT CLEAR OR WHITE? 17:33 >> IT'S WHITE. >> AND IS IT BIG OR SMALL? 17:37 >> WELL, IT'S RIGHT AROUND THE CORNER. 17:40 >> OKAY. I'LL GO THERE, AND COME RIGHT 17:42 BACK. IS IT ROUND OR IS IT SQUARE? 17:44 >> IT'S ROUND. >> IT'S ROUND? 17:46 >> UH-HUH. >> I WANT TO MAKE SURE I HAVE 17:52 THE RIGHT DISH. CLEAR AND ROUND, IS THAT 17:58 CORRECT? [ LAUGHTER ] 17:59 >> THAT'S CORRECT. >> ONE TIME I HAD CURTIS ON THE 18:04 SHOW, I HAD SO MUCH STUFF I FORGOT AND CURTIS WENT BACK 18:08 AND -- >> SEE, I JUST HEARD THE WORD, 18:15 CURTIS. I WAS RUSHED. 18:17 BUT THIS IS THE RIGHT ONE? >> IT IS. 18:20 >> ONE TIME I WENT BACK AND FORTH LIKE FOUR TIMES. 18:26 I WAS SO TIRED. >> OKAY. 18:29 I'M GOING TO PUT THOSE AWAY. >> YOU WANT THIS. 18:32 >> NO, I'M GOING TO HOLD ON TO THAT. 18:35 IT IS GOING TO GET THICKER. AND IT WILL ALSO THICKEN UP AS 18:40 IT GOES IN WITH THE MACARONI, BECAUSE IT HAS A SEARCH BASE TO 18:47 IT. SEE HOW IT IS THICKENING. 18:48 >> YES, I SEE IT. >> NOW WE'RE GOING TO SLOWLY 18:53 POUR THIS OVER THE TOP. >> UH-HUH. 18:58 >> AND WHEN IT COOKS IN THE OVEN -- 19:02 >> OKAY. >> THE MAC AND CHEESE. 19:07 >> OKAY. >> HEART HEALTHY MAC AND CHEESE. 19:11 >> HEART HEALTHY. OKAY. 19:13 SIT THIS OVER HERE. AND I'M GOING TO USE MY SPOON 19:18 HERE. >> OKAY. 19:20 >> HELP ME WITH THIS. GET ALL OF THE -- 19:23 >> THE GOODIES. >> -- THE GOODIES OFF OF IT. 19:27 AND AS IT COOKS, IT IS GOING TO GET EVEN THICKER. 19:31 >> THIS WILL COOK FOR HOW LONG? >> 30 MINUTES. 19:35 >> 30 MINUTES. >> OKAY. 19:37 UNCOVERED. >> OH, UNCOVERED. 19:39 >> UNCOVERED. >> OKAY. 19:40 >> I'M GOING TO PUT IT IN THE DISH. 19:44 >> ALL RIGHT. BE CAREFUL, HONEY. 19:46 [ LAUGHTER ] >> I KNOW. 19:50 I KNOW. I KNOW. 19:53 NOW -- >> SO. 19:54 30 MINUTES FOR -- >> 30 MINUTES AT 350 DEGREES. 20:01 >> 350 FOR 30 MINUTES. >> THAT'S IT. 20:04 >> AND THEN WE'RE GOING TO PUT ON A LITTLE BIT MORE OF THE 20:09 ELBOW -- I MEAN THE CHEESE. >> THAT'S THE REST OF 20:14 THE -- THAT'S THE PARMESAN. >> THAT'S THE PARMESAN. 20:16 >> YOU ARE GOING TO PUT MORE DAILYA. 20:27 >> YEAH. BECAUSE THEY ARE GOING TO SAY IS 20:29 THAT MACARONI AND CHEESE? >> AND YOU SAY, YES, IT IS. 20:33 >> YES, IT IS. YES, IT IS. 20:39 CHEESE IS CHEEZE. [ LAUGHTER ] 20:44 >> THAT'S WHAT YOU DO. >> I HEARD SOME CHUCKLING FROM 20:50 THE CAMERA CREW. >> AND THEN PUT SOME BREAD 20:54 CRUMBS ON TOP OF THAT. >> THAT IS THE BROWN APPEARANCE 20:59 ON TOP? >> YEAH, IT'S THE LITTLE CRUST 21:03 THAT PEOPLE LOOK FOR WHEN THEY GET MAC AND CHEESE ON THEIR 21:06 PLATE. SO THAT'S GOING TO GO IN THE 21:08 OVEN, AND AT THE END OF THE PROGRAM, THEY WILL GET A CHANCE 21:12 TO SEE WHAT THAT LOOKS LIKE. >> PUT IT IN THE OVEN NOW? 21:16 >> YOU CAN DO THAT. >> SO IT SHOULD BE READY BY THE 21:19 TIME WE CLOSE THE SHOW. >> UH-HUH. 21:21 >> OKAY. I DEAL THAT. 21:26 >> OKAY. SO WHILE HE IS DOING THAT, WE 21:30 THEN ARE GOING TO GO TO ANOTHER HEART HEALTHY RECIPE -- 21:34 >> OKAY. >> WHICH IS GOING TO BE OUR 21:42 SCITAN STIR-FRIED RICE. >> ALL RIGHT. 21:45 BABY, LET'S DO IT. >> OKAY. 21:48 IT CALLS FOR: 22:32 NOW THIS IS ANOTHER FAVORITE, BECAUSE WHAT WE'RE DOING NOW IS 22:36 ACTUALLY PLACING OUT THE MEAT. >> OKAY. 22:40 >> WE TALK ABOUT HEART DISEASE CHOLESTEROL, ALL OF THAT -- 22:44 >> ALL OF THAT. SEITAN MAY BE NEW TO A LOT OF 22:48 PEOPLE. >> YEAH. 22:50 >> WHAT IS SEITAN? >> OKAY. 22:52 NOW A LONG TIME AGO -- >> A LONG TIME AGO -- 22:54 >> BACK IN THE DAY. >> BACK IN THE DAY. 22:57 WHICH IS SOMETIME AGO. >> WE USED TO MAKE THIS SEITAN. 23:03 WHICH IS A NEW GAME THEY HAVE FOR IT NOW, BUT IT IS ACTUALLY 23:09 GLUTIN. YOU PUT IT UNDER RUNNING WATER, 23:13 AND COOK IT IN A POT, AND YOU WOULD MAKE GLUTIN STEAKS AND IT 23:20 WOULD TAKE FOREVER. NOW WE HAVE VIETA WHEAT GLUTIN, 23:27 AND YOU PUT YOUR SEASONING IN A BOWL, AND ADD WATER, AND IT 23:32 TURNS INTO -- >> THAT RIGHT THERE. 23:33 >> SEITAN. >> OKAY. 23:36 >> SO THIS CAME IN CHUNK PIECES, AND I'M GOING TO SLICE IT UP, 23:40 BECAUSE YOU WITH CAN BUY IT IN THIS STRIPS -- 23:43 >> IT COMES FROZEN -- >> NO IT COMES IN THE SECTION 23:47 WHERE THEY HAVE TOFU -- THE SAME SECTION WHERE REGULAR TOFU, 23:54 SOFT, EXTRA FIRM -- IT'S RIGHT IN THAT SECTION WHERE YOU HAVE 23:59 THE VEGETABLES AND STUFF. SO EVENTUALLY WE'RE GOING TO 24:07 SHOW YOU -- BECAUSE WE DO HAVE HOW YOU CAN MAKE YOUR OWN GLUTIN 24:13 BURGERS YOURSELF. BUT FOR CONVENIENCE SAKE WE 24:17 ALREADY HAVE IT MADE UP. NOW I'M GOING TO HAVE YOU BEGIN 24:22 TO PUT INTO THE FOOD PROCESSOR, YOU ARE GOING TO PUT IN THE 24:25 BANANA PEPPERS, THE GARLIC, AND YOU ARE GOING TO SLOWLY ADD 24:29 IN -- AND YOU ARE ONLY GOING TO PULSE, WE'RE NOT GOING TO SPIN 24:34 THEM AROUND A LONG TIME. >> PUT THEM? 24:36 >> GO AHEAD AND PUT THEM IN. >> OKAY. 24:39 >> AND THE GARLIC AND JUST USE YOUR PULSE -- 24:42 >> CAN I -- >> SURE. 24:44 >> OKAY. >> NOW ALL YOUARE GOING TO DO 24:46 IS JUST PULSE IT. >> JUST PULSE IT. 24:50 WE ARE GOING TO MAKE A MARINADE TO GO OVER THE TOP. 24:54 >> AND JUST PULSE IT -- >> NO. 24:57 NO. HAVE YOU GOT GARLIC? 24:58 >> OKAY. >> ALL RIGHT. 25:00 PULSE IT A COUPLE OF TIMES. DO IT A COUPLE OF TIMES MORE, 25:04 AND USE YOUR SPATULA TO PUSH EVERYTHING DOWN ON THE SIDES 25:10 THERE. >> ALL RIGHT. 25:12 >> AND I'M CUTTING THESE DOWN TO BITE-SIZED PIECES, REALLY. 25:16 >> OKAY. PULSE A LITTLE BIT MORE? 25:18 >> YEP. OKAY. 25:25 ALL RIGHT. NOW LET ME JUST DO THIS. 25:27 LET'S GET ALL OF THIS AROUND TO THE BOTTOM. 25:30 PUT THE OTHER IN AS WELL. >> NOW SO THIS CAN BE AS ANY 25:35 TYPE OF SUBSTITUTE YOU WOULD NORMALLY USE FOR BEEF. 25:39 >> FOR BEF, AND DEPENDING ON THERE -- THERE ARE WAYS YOU CAN 25:43 ALSO MAKE THIS LOOK LIKE CHICKEN, BUT BASICALLY IT'S FOR 25:47 BEEF. NOW WE'RE GOING TO START PUTTING 25:50 IN SLOWLY -- YOU HAVE GOT THE GINGER, THE SAL, THE FLORIDA 25:56 CRYSTALS -- >> PULSE AS IT PUT IT IN. 25:58 >> NO, NO, JUST PUT IT IN. YOU ARE GOING TO USE YOUR 26:02 SPATULA, HERE YOU GO. HERE YOU GO. 26:04 >> OKAY. >> OKAY. 26:05 ALL RIGHT? >> AND THEN THE SALT. 26:07 >> SALT. UH-HUH. 26:08 >> ALL RIGHT. AND THIS IS WHAT, FLORIDA 26:12 CRYSTALS. >> NOW TALK ABOUT THAT. 26:14 >> IT'S SUGARCANE. >> IT'S LESS PROCESSED. 26:21 >> THAT'S RIGHT. >> AND THIS IS THE LIME JUICE. 26:25 ALL RIGHT. AND A TAD BIT OF RED PEPPER 26:29 FLAKES. >> JUST A LITTLE TAD. 26:30 >> THAT'S WHAT I'M SAYING. >> THAT'S WHAT I'M SAYING. 26:34 >> THAT'S IT. AND LET'S GO AHEAD AND PULSE IT 26:38 A FEW MINUTES WHEN WE PUT THAT SOY IN THERE. 26:41 JUST MIXING IT UP. ALL RIGHT? 26:44 OKAY. AND NOW YOU ARE GOING TO TAKE -- 26:46 >> OH, AROUND THE EDGES. >> GO AHEAD. 26:49 AND THEN JUST KEEP MOVING AROUND. 26:51 YOU PROBABLY HAVE A SMALLER -- THIS IS MY FAVORITE 26:55 ONE. YOU SEE HOW IT IS BLENDING 26:57 THINGS UP. THIS IS GOING TO BE GOING OVER 27:00 THE SEITAN. AND THAT'S WHAT IS GIVING FLAVOR 27:04 TO IT. DO YOU SMELL THAT? 27:07 DO YOU SMELL THE BANANA PEPPERS IN THERE? 27:10 >> UH-HUH. AND THIS IS THE -- 27:13 >> LIGHT SOY SAUCE. >> NOW REGULAR SOY SAUCE IS 27:17 GOING TO HAVE MORE SODIUM. >> YOU WANT TO USE LIGHT SOY 27:25 SAUCE. YOU CAN USE BRAGS ALSO IN THIS 27:28 RECIPE AS WELL. >> OKAY. 27:31 ALL RIGHT. >> ALL RIGHT? 27:35 OKAY. ALL RIGHT. 27:36 SO WHAT WE HAVE DONE HERE IS SCRAPE ALL OF THAT DOWN -- WHAT 27:40 WE HAVE DONE IS WE ARE ACTUALLY MAKING THE BASE TO GO OVER THE 27:46 MEAT. IT IS GOING TO MARINADE THAT 27:52 MEAT TO MAKE THIS DISH KNOCK DOWN DRAG OUT GOOD. 27:58 >> THAT MEANS IT IS ABSOLUTELY DELICIOUS. 28:03 [ LAUGHTER ] >> I THINK YOU ARE READY. 28:05 >> OKAY. LET'S DO IT. 28:07 >> AND THEN POUR IT OVER THE TOP OF THAT. 28:10 >> OKAY. >> OKEY-DOKEYY. 28:12 AND WHAT YOU WANT TO DO, BABY -- >> TAKE THIS OUT. 28:18 >> AND PUT SOME GOODIES ON IT. >> YEAH, BABY. 28:21 >> LET'S GET THAT. >> NOW, SO THIS IS MARINADE -- 28:27 >> 25 MINUTES. BUT WE'RE ON 3ABN TV, SO WE HAVE 28:32 THAT INSTANT EVERYTHING. >> EVERYTHING IS FAST IN THE 28:37 3ABN KITCHEN. >> OVENS ARE FAST -- 28:39 >> OVENS ARE FAST. >> EVERYTHING IS FAST. 28:42 >> EVERYTHING IS FAST AT 3ABN. SO COME TO 3ABN TO DO YOUR 28:47 COOKING, COME BACK HOME AND ALL OF YOUR FOOD IS READY TO GO. 28:52 >> READY TO GO. THIS IS WHAT REALLY MAKES THIS 28:56 COME OUT -- OH, HERE, BABE. PUT THAT BACK IN THERE. 28:59 >> OH, OKAY. >> OKAY? 29:01 SO IT'S GOING TO SIT AND MARINADE AND GIVE THE FLAVOR SO 29:07 THAT IT WILL MAKE THIS DISH REALLY TASTE GOOD. 29:12 >> PUT AWAY THE FOOD PROCESSOR. >> PUT UP THE FOOD PROCESSOR, 29:17 AND WE'RE READY TO GET BUSY WITH THE STIR-FRY PORTION OF THIS. 29:23 ALL RIGHT. ALL RIGHT. 29:25 SO WE ALREADY DID THAT WHOLE INGREDIENTS THING ON THAT ONE 29:29 THERE. SO WHAT WE'RE GOING TO DO NOW IS 29:32 BRING OUT THE WOK. >> NOW WHAT COLOR IS THE WOK? 29:38 >> THE WOK IS RED AND BLACK? >> IS IT RED AND TOP AND BLACK 29:43 ON THE BOTTOM? >> UH-HUH. 29:44 >> AND IT'S ROUND. >> UH-HUH. 29:48 >> I'LL BE RIGHT BACK. I'M RIGHT HERE, SO DON'T TALK TO 29:53 LOUD, BECAUSE I CAN HEAR YOU. >> OKAY. 29:55 I WON'T. THERE IS JUST NOT ROOM ON THIS 29:59 COUNTER FOR EVERYTHING. >> SEE -- 30:01 >> HELLO, HONEY. >> I HEARD THE CAMERA CREW 30:05 LAUGHING. I HEARD THAT. 30:07 I HOPE IT IS ALL GOOD, THOUGH. >> IT WAS. 30:09 >> ALL RIGHT. >> ALL RIGHT. 30:12 >> AND PLUG IT IN. AND -- HOLD UP. 30:18 YEAH, THE PLUG IS ON THIS SIDE. IT'S ON THIS SIDE, BABY. 30:24 MEDIUM? >> CAN YOU -- BECAUSE IT GETS 30:26 HOT FAST. >> YEAH, IT DOES. 30:30 >> OKAY. ALL INGREDIENTS BEHIND YOU. 30:33 >> ALL RIGHT. >> OKAY. 30:34 I'M GOING TO HAVE YOU GO BACK IN THE BACK FOR THAT ONE. 30:40 THAT'S ALL OF THE GOOD STUFF NOW. 30:42 LOOK AT ALL OF THIS, CURTIS. >> ALL TOGETHER. 30:45 >> ALL OF THIS IS ACTUALLY WHAT WE ARE GOING TO BE USING, AND WE 30:50 GOT ONIONS, THE RED PEPPER, WALNUTS, PEANUT OIL, SPINACH, 31:01 AND THE BROCCOLI -- BROCCOLI FLOWERETS. 31:04 I KNOW YOU SAY THAT'S A LOT OF STUFF TO GO IN THAT STIR-FRY, 31:09 BUT -- HONEY, TURN IT DOWN. IT'S MOVING FAST. 31:14 >> YEAH. IT'S SMOKING A LITTLE BIT. 31:16 >> YOU DONE WANT THAT SMOKING. >> ALL RIGHT. 31:18 >> OKAY. I THINK WHAT I'M GOING TO DO IS 31:23 TURN IT DOWN REALLY LOW, AND PUT THE PEANUT OIL IN. 31:28 AND I LIKE THE WOK BECAUSE WHEN YOU DO THE WOK -- NO, LEAVE IT 31:32 WHERE IT IS. >> OKAY. 31:33 >> WHEN YOU USE THE WOK, YOU ACTUALLY GET A BETTER TEXTURE TO 31:38 THE FOODS WE'RE GOING TO BE USING HERE. 31:42 >> ALL RIGHT. >> SO WE'RE GOING TO START 31:44 OFF -- BEFORE I PUT THE SEITAN IN, WE'RE GOING TO BEGIN 31:47 ARE -- OH, YOU NEED TO DO SOME -- HOW ABOUT DOING SOME 31:52 ONIONS. >> SOMETHING TO DO. 31:54 >> GOT YOUR KNIFE? >> YES. 31:56 WHAT YOU WANT? DICE OR -- 31:58 >> YEAH, DICE IT. SO WHILE YOU ARE DICING THAT, 32:01 AND I'M GOING TO USE MY OTHER ONE. 32:07 ONCE YOU GET THAT GOING -- >> THIS DOESN'T PLAY. 32:10 >> IT DOES NOT. YOU CANNOT GET YOUR FINGERS 32:14 UNDER THERE. >> IT LOOKS LIKE IT IS NOT 32:16 SHARP, BUT -- >> YOU KNOW WHY, BECAUSE THE 32:19 COLOR. >> THE COLOR IS LIKE THIS LITTLE 32:20 PLAY KNIFE. >> WE WENT SOMEWHERE AND DID A 32:24 PROGRAM, AND WE DID A COOKING SCHOOL, AND THEY GAVE ME THIS 32:28 WHOLE SET AS A GIFT. >> THEY SURE DID. 32:31 >> BUT YOU HAVE TO KEEP THEM IN THEIR CASES OTHERWISE YOU ARE 32:35 GOING TO BE IN TROUBLE. SO PUT THAT INTO THE SKILLET FOR 32:40 ME. YOU GOT THAT PEANUT OIL IN? 32:46 ALL OF IT. YOU ARE GOOD. 32:48 >> ALL RIGHT. >> OKAY. 32:50 GO AHEAD AND PUT THAT IN. ALL RIGHT. 32:52 NOW WE'LL TURN IT UP A LITTLE BIT. 32:56 OKAY. AND IF YO HAVE NOT DONE ENOUGH, 32:58 WE'LL GO AHEAD AND LET YOU GET STARTED ON -- WHILE WE'RE DOING 33:02 THAT. >> AND PEPPERS. 33:03 >> PEPPERS. OKAY. 33:06 AND SO ONCE AGAIN -- AND THIS PEPPERS ARE GOING TO BE A LITTLE 33:11 BIT LARGER. DIFFERENT KIND OF COMBINATIONS 33:13 OF STUFF WE'RE USING ON THIS ONE. 33:16 >> OAK. >> OKAY. 33:18 AND IN THIS RECIPE, WE'RE GOING TO USE THE SPINACH, BUT WE'RE 33:25 GOING TO USE A LITTLE BIT AS WE'RE COOKING IT UP, AND THEN WE 33:29 HAVE TWO CUPS, AND TWO CUPS. OKAY. 33:34 BABY SPINACH, AND THIS IS A REAL EXCITING, DELICIOUS DISH. 33:39 >> HOW DID THIS RECIPE COME ABOUT, HONEY? 33:43 >> I USE A LOT OF DIFFERENT COMBI 33:47 COMBINATIONS, CURTIS. WHEN I STARTED WORKING THE SEITAN-GLUTIN STUFF, I SAID LET'S GET A 33:54 LITTLE BIT MORE CREATIVE. >> HOW ABOUT THIS, HONEY? 33:59 >> THAT'S GOOD. THIS IS SO PRETTY. 34:02 ALL RIGHT? WE'RE JUST GOING TO BE SAW TAKE 34:04 IT FOR A FEW MINUTES. ALL RIGHT. 34:06 >> IT'S ON TWO -- >> THAT'S FINE. 34:08 >> OKAY. >> OKAY. 34:10 AND THEN WE'RE GOING TO PUT IN THE GREEN ONIONS. 34:14 >> GREEN ONIONS. >> UH-HUH. 34:17 >> AND HOLD BACK THE CILANTRO FOR A FEW MINUTES. 34:23 AND I HAVE ALREADY TAKEN THE FLOWERETS AND STEAMED THEM. 34:31 AND YOU ARE GOING TO SEE THE TEMPERATURES JUST RIGHT. 34:34 THE CAMERA CREW CAN SMELL THAT AS WELL. 34:38 >> ALL RIGHT. >> ALL RIGHT. 34:40 HERE GOES THE BROCCOLI. SCOOP IT. 34:44 OKAY. >> NICE AND COLORFUL NOW, BABY. 34:47 >> YEAH. UH-HUH. 34:50 UH-HUH. ALL RIGHT. 34:51 THEN WE'RE GOING TO PUT OUR FIRST LAYER OF THE SPINACH ON 34:57 TOP. OH, OKAY. 34:58 NOW THIS WILL COOK IT DOWN AND ADD A LITTLE BIT MORE MOISTURE. 35:04 >> YEAH. ALL YOU ARE GOING TO DO WITH 35:06 THAT -- >> I'LL LET YOU DO THAT. 35:09 >> YOU'RE JUST GOING TO CONTINUE TO FLIP IT OVER. 35:13 >> OH, FOLD. >> YOU LEARNED FOLD ON ONE 35:16 SHOW -- >> AND I HAVE BEEN FOLDING EVER 35:20 SINCE. >> YOU FOLD STUFF IN. 35:21 FOLD STUFF IN. OKAY. 35:24 >> YEAH. >> AND USUALLY WHAT CAN HAPPEN 35:26 WITH THIS, ALSO IS YOU CAN PUT THE LID ON TOP OF IT AND LET IT 35:31 SIMMER FOR JUST A FEW MINUTES, AND THE SPINACH IS GOING TO WILT 35:35 ON YOU. >> OKAY. 35:36 >> IT IS ALREADY DOING THAT NOW AS WELL. 35:39 OKAY. IS THIS PRETTY OR WHAT? 35:41 >> SEITAN, THAT IS GOING TO BE THE LAST THING? 35:44 >> NO, IT'S A GOING TO BE NEXT TO THE LAST, AND THEN WALNUTS 35:52 AND FRESH BASIL. >> WHEN ARE YOU GOING TO DO 36:00 THIS? >> IN A FEW MINUTES. 36:02 AND YOU WILL GET A CHANCE TO SEE THIS AT THE END AS WELL. 36:10 AND LET ME GET MY SPATULA. OKAY. 36:16 LET ME ADD IN THE REST OF THE SPINACH. 36:20 IS IT WILTING? >> YEAH. 36:23 >> OKAY? >> ONCE THE -- THE BROCCOLI AND 36:27 THE ONIONS, EVERYTHING GETS HOT, THEY AUTOMATICALLY WILT, THE 36:34 SPINACH. >> OKAY. 36:36 >> OKAY? ALL RIGHT. 36:37 THIS IS ABSOLUTELY GORGEOUS. >> IT HAS BEEN A WHILE SINCE YOU 36:43 HAVE PREPARED THIS. >> THIS IS A BRAND NEW RECIPE. 36:46 >> YEAH, BECAUSE I DON'T REMEMBER -- 36:49 >> YOUR FIRST EXPERIENCE IS GOING TO BE -- 36:51 >> 3ABN. >> THAT'S WHAT I'M TALKING 36:54 ABOUT. >> THAT'S WHAT I'M TALKING 36:57 ABOUT. >> RIGHT UP HERE -- IN HERE. 37:04 [ LAUGHTER ] >> AND THEN YOU ARE GOING TO PUT 37:07 IN THE MARINADE. >> NORMALLY THIS WOULD BE 37:11 SOAKING -- >> FOR ABOUT 25 MINUTES. 37:16 >> FOR 25 MINUTES, BUT WE'RE GOING TO DO IT RIGHT AWAY 37:22 BECAUSE WE'RE ON 3ABN TV. >> THAT'S RIGHT. 37:25 ALL OF THE GOODIES. ALL OF THE GOODIES. 37:32 OH, YEAH. YEAH. 37:33 NOW YOU KNOW THAT THIS IS GOING TO BE SOME KIND OF GOOD. 37:37 >> SOME KIND OF GOOD. >> AND IT'S TAKING THE PLACE OF 37:41 MEAT. >> SO YOU DON'T HAVE THE 37:44 CHOLESTEROL THAT YOU WOULD NORMALLY HAVE IN MEAT. 37:46 >> RIGHT. >> YOU DON'T HAVE THE SATURATED 37:50 FAT THAT YOU NORMALLY HAVE IN MEAT, AND YOU DON'T HAVE THE 37:55 HIGH SODIUM THAT IS FOUND IN MEAT. 37:58 AND YOU DON'T HAVE THE INFLAMMATION THAT IS FOUND IN 38:02 THE MUSCLE TISSUES OF FLESH FOODS. 38:06 >> AND WE SERVE THIS OVER BROWN RICE AS WELL. 38:09 AND WE DID THE MAC AND CHEESE ALREADY. 38:12 WE'RE TRYING TO REALLY GET HEART HEALTHY WITH THE FOODS YOU ARE 38:18 USED TO EATING IN A BETTER, AND HEALTHIER FORMAT. 38:25 NOW I ALSO HAVE FRESH BASIL. >> NOW THAT CAE FROM YOUR 38:28 GARDEN? >> YES, IT DID. 38:31 YES, IT DID. >> YOUR GARDEN THAT WE SAW IN 38:34 THE FIRST HALF HOUR. >> DID YOU CATCH THAT? 38:36 DID YOU CATCH THAT? >> YEAH, I CAUGHT IT. 38:39 >> THE SMELL. >> I CAUGHT IT. 38:43 NOW SHOW THEM OUT THERE. >> OKAY. 38:45 OKAY. >> YOU ARE GETTING KIND OF HAPY-pAT THIS POINT. 38:48 >> I KNOW, BECAUSE -- >> YOU ARE KIND OF OVER THE TOP 38:52 WITH THIS COOKING SHOW. [ LAUGHTER ] 38:55 >> YOU TOOK IT TO ANOTHER LEVEL, HONEY. 38:58 [ LAUGHTER ] >> AND YOU CAN PUT THE CHOPPED 39:01 WALNUTS ON IT AT THE END, OR YOU CAN PUT IT IN THERE -- I'M GOING-TO CHOOSE TO PUT IT AT THE 39:09 END. AND AS YOU CAN SEE NOW -- >> SO THIS WILL BE COVERED FOR A 39:13 LITTLE WHILE. >> COVER IT UP, AND WE'RE GOING 39:16 TO GO TO OUR VERY NEXT RECIPE. >> TURN IT OUT A LITTLE BIT -- 39:20 >> NO, WE'RE GOOD. >> THIS WILL LOOK FOR HOW LONG? 39:24 >> ABOUT 15 MINUTES. REMEMBER EVERYTHING IS BASICALLY 39:28 ALREADY COOKED. >> ALL RIGHT. 39:30 SO PUT THE TOP ON? >> PUT THE TOP ON AND YOU CAN 39:35 SHUT THAT ONE DOWN. HERE WE GO. 39:36 >> OH, GOOD. >> I THINK WE'RE GOOD. 39:39 >> TURN IT OFF COMPLETELY? >> YEAH, BECAUSE I WANT TO LET 39:43 IT FINISH SAUTEING WHILE WE GO TO THE NEXT RECIPE. 39:46 >> ALL RIGHT. >> SO WE'RE GOING TO GO TO THE 39:49 NEXT ONE, AND THAT IS GARLICKY GREEN BEANS. 39:53 IT CALLS FOR: 40:12 OKAY. >> ALL RIGHT. 40:13 [ LAUGHTER ] >> WELCOME BACK. 40:16 >> OKAY. THIS IS A REAL GOOD ONE. 40:19 I REALLY LIKE IT. >> YES. 40:21 YES. SOUNDS GOOD. 40:22 SOUNDS INTERESTING. >> YEAH. 40:24 SO WE'RE GOING TO HAVE YOU -- >> NOW YOU GOT THE -- LET'S TALK 40:28 ABOUT THIS BEFORE WE GO INTO THIS, BECAUSE I KNOW THAT I TRY 40:31 TO ANSWER QUESTIONS THAT PEOPLE WANT TO ASK, BUT CAN'T. 40:35 I'M ASKING FOR THEM. THE BACON BITS. 40:38 >> YOU KNOW WHEN YOU GO TO THE STORE, YOU SEE IN THE SECTION 40:43 WHERE YOU HAVE THE BACON BITS, REAL BACON BITS, BUT NEXT TO 40:49 THEM YOU ALSO HAVE SOY BACO BITS. 40:57 IT HAS THE AROMA AND FLAVOR OF REGULAR BACON, BUT THIS IS HEART 41:02 HEALTHY COOKING, SO WE'RE NOT USING THE BACON. 41:06 >> AND THE SOY MARGIN -- >> YEAH, A LOT OF NEW MARGARINES 41:11 ARE COMING OUT BY THE WAY. SO WE HAVE THE SOY MARGARINE AS 41:15 WELL, AND INSTEAD OF A LOT OF SALT, WE'RE GOING TO BE USING 41:20 McKAY'S CHICKEN STYLE SEASONING. THERE ARE TWO SEASONING OUT 41:24 THERE THAT I USE A LOT. THE McKAY'S -- DO YOU REMEMBER 41:29 WHEN YOU WOULD GO TO THE STORE AND BUY THE CHICKEN BULLION CUBE 41:35 AND PUT IT IN WATER. AND YOU HAVE AN ACTUAL SOUP BASE 41:42 BASICALLY. >> UH-HUH. 41:43 >> SO THIS IS CALLED McKAY'S CHICKEN-STYLE SEASONING. 41:48 >> AND IT HAS NO ANIMAL PRODUCTS AT ALL. 41:53 >> NO MSG, NONE OF THAT STUFF, AND THEY HAVE ONE THAT IS BEEF 42:00 STYLE AS WELL. >> AND IT DOES NOT HAVE BEEF. 42:02 >> IT DOES NOT HAVE BEEF. AND BELIEVE IT OR NOT, McKAY'S 42:08 CHICKEN AND BEEF-STYLE SEASONING ARE NOW IN YOUR REGULAR GROCERY 42:12 STORES. BECAUSE A LOT OF THE GROCERY 42:15 STORES HAVE GONE TO A NATURAL FOOD SECTION. 42:18 >> THAT'S RIGHT. >> AND YOU CAN FIND A LOT OF THE 42:23 THINGS YOU SEE ON 3ABN. BECAUSE PEOPLE ARE BECOMING MORE 42:29 HEALTH CONSCIOUS, AND THEY ARE SAYING THINGS IN THE SUPER 42:32 MARKET. I KNOW I DO. 42:34 WHEN I SEE SOMETHING I WANT TO TRY -- 42:36 >> WE GO TO THE MANAGER -- >> WE GO TO THE MANAGER AND TALK 42:41 TO THEM. AND BECAUSE WE'RE SO WELL-KNOWN 42:45 IN HUNTSVILLE, IF I SAY ANYTHING ABOUT A PRODUCT, THAT NEXT 42:53 WEEKEND, THEY WILL SAY WE GOT YOU. 42:56 SO CHECK AROUND, YOU WOULD BE SURPRISED. 42:59 EVEN HERE IN WEST FRANKFORT, ILLINOIS, WE GO TO SOME OF THE 43:04 STORES UP HERE, AND WE EVEN SEE THEM HERE AS WELL. 43:08 >> IT'S NOW MAIN STREAM. SO THE CHICKEN AND BEEF-STYLE 43:15 SEASONING IS A LOT HEALTHIER. >> THE 15 -- THAT MAGIC WORD. 43:21 >> 15. >> 15. 43:22 SO I'M GOING TO TURN THIS ON, BECAUSE THIS IS NOT A HARD 43:26 RECIPE TO DO. GET THOSE ONIONS READY FOR ME. 43:30 >> ALL RIGHT. OOPS, LET'S TAKE THAT OFF. 43:33 >> YEAH. AND BE CAREFUL BECAUSE THAT CAN 43:37 CUT A FINGER. >> YEAH, THIS KNIFE DOESN'T 43:40 PLAY. I'M GOING TO USE THIS. 43:45 PUT THE SOY MARGARINE IN. I LOVE -- THIS IS A REAL GOOD 43:50 RECIPE. IT'S A QUICK ONE. 43:51 IT'S EASY TO PREPARE, AND IT IS SO GOOD, BECAUSE MOST OF THE 43:56 TIME WHEN PEOPLE DO GREEN BEANS. THEY JUST DO GREEN BEANS AND 44:00 WATER. >> YEAH. 44:02 A LITTLE SALT, A LITTLE BUTTER, AND THAT'S ABOUT IT. 44:05 >> YEAH, WE HAV GOT TO LIVEN IT UP A LITTLE BIT. 44:10 >> LIVEN IT UP A LITTLE BIT. >> LIVEN IT UP. 44:14 THE GREEN BEANS HAVE ALREADY BEEN STEAMED. 44:17 >> NOW THESE ARE FROZEN OR FRESH? 44:21 >> FRESH GREEN BEANS, AND YOU CAN BUY THE ONES THAT ARE IN A 44:27 PACKAGE THAT YOU CAN PUT IN YOUR-MICROWAVE AND STEAM THEM AS WELL, OR GET SPRING BEANS, WASH 44:36 THEM OFF, CUT THEM UP, AND THEY ARE READY AS WELL. 44:39 BUT YOU HAVE TO PUT THEM IN A STEAMER AND STEAM THEM UP A 44:45 LITTLE BIT. NOW PUT THAT IN WITH THE 44:48 MARGARINE. >> THE ONIONS HERE. 44:52 >> OKAY. OKAY. 44:53 GET ALL OF THE GOODIES. GET ALL OF THE GOODIES. 44:56 ALL RIGHT. SO WE'RE GOING TO LET THAT SAUTE 44:59 FOR A HOT SECOND. >> THERE ARE A LOT OF BUTTERS ON 45:03 THE MARKET, SMART BUTTERS -- >> SO MANY. 45:09 >> YEH. >> AND WE TALKED ABOUT THIS ON 45:12 OUR PROGRAM, IF YOU SEE THE WORD HYDROGENATED, DON'T GET IT. 45:31 >> THAT'S RIGHT. >> AND THE MAGIC NUMBER IS -- 45:36 >> 15. IT'S EASIER TO REMEMBER A 45:40 SMALLER NUMBER THAT A BIGGER NUMBER. 45:44 THAT'S WHY WE SAY 15 ON YOUR SODIUM. 45:48 >> I WANT TO REMIND YOU ONCE AGAIN, WHEN WE TALK ABOUT THE 45:52 GARLIC IS WE WANT TO MAKE SURE WE PUT THE GARLIC IN, AND KEEP 45:56 THE HEAT LOW, BECAUSE YOU DON'T WANT THE GARLIC TO BURN. 45:59 >> OKAY. >> ALL RIGHT? 46:01 YOU DON'T WANT THE GARLIC TO BURN. 46:05 JUST ENOUGH -- WE ARE GOING TO GET THE ONIONS TO KIND OF A 46:10 TRANSPARENCY. AND THAT'S WHAT IS GOING ON 46:12 RIGHT NOW. IT'S ON A LOW HEAT. 46:15 IT'S LOOKING GOOD. ALL RIGHT. 46:17 >> UH-HUH. >> LOOK AT THAT. 46:20 >> THIS WILL WORK. >> NOW WE'RE GOING TO PUT IN OUR 46:23 FAVORITE, THAT IS THE GREEN BEANS GOING IN. 46:26 >> NOW DID THE GREEN BEANS COE FROM OUR GARDEN? 46:29 >> NO. >> OKAY. 46:34 >> I DID HAVE THEM FROM THE GARDEN, BUT THESE ARE DIFFERENT. 46:41 A LITTLE BIT LONGER. ONE OF THE PARENTS CALLED US ONE 46:45 TIME, AND SHE WAS SAYING HOW HER DAUGHTER IS CRAZY ABOUT HER 46:50 SHOW, AND SHE SAID EVERY TIME THE SHOW COMES ON HER DAUGHTER 46:55 WILL RUN IN THE KITCHEN AND GET ALL OF HER STUFF, AND SHE GETS 46:59 EVERYTHING, AND SHE SAYS I WISH YOU COULD SEE HER. 47:03 I WISH I COULD TOO. >> UH-HUH. 47:05 >> BECAUSE SHE HAS A FIT ABOUT THE SHOWS AND YOUR COOKING. 47:09 >> I THINK THE MOTHER SAID SHE -- SHE DOES HER NECK A 47:15 CERTAIN WAY YOU DO YOUR NECK AND THE YOU GO, GIRL, AND ALL OF THE 47:21 ANTICS. SHE IS PROBABLY GONE NOW. 47:23 SHE IS PROBABLY IN COLLEGE. >> BECAUSE WE HAVE BEEN ON THIS 47:26 SHOW FOR A WHILE. OH, MAN, I WISH I HAD 47:34 SMELL-O-VISION. >> I THINK 3ABN IS WORKING ON 47:37 THAT, THOUGH. >> LISTEN TO YOU. 47:39 NOW PUT IN THE CHICKEN-STYLE SEASONING. 47:43 >> VERY GOOD. SO THIS WILL TAKE THE PLACE OF 47:46 SALT. >> SALT, YES. 47:48 >> I NOTICED THAT SALT IS NOT IN THIS RECIPE. 47:50 >> NO, UH-HUH. >> ALL RIGHT. 47:53 >> AND YOU CAN SEE IT'S SMELLING GOOD. 47:56 IT'S SMELLING GOOD. RIGHT. 47:58 AND THEN LASTLY IS THE SOY BACO BITS. 48:02 CHECK THAT OUT. >> YEAH. 48:05 THIS WILL GIVE A LITTLE COLOR TO IT. 48:08 >> IT WILL ALSO GIVE SOME COLOR TO IT AS WELL. 48:11 AND WE'RE GOING TO PUT JUST A TAD BIT ON TOP OF THERE. 48:16 >> NOW WOULD YOU PREFER FROZEN OR FRESH BEANS? 48:22 >> IT DOESN'T MATTER. IF YOU DO FROZEN, YOU CAN GET 48:27 THE ONES IN A STEAMABLE BAG AND PUT IT IN THE MICROWAVE. 48:33 AND IF YOU DO THE REGULAR FROZEN, YOU PUT IT IN A STEAM 48:38 BASKET. AND WE ALSO SAY ABOUT A CUP OF 48:44 BOIL A PUT IT IN THE STEAM BASKET. 48:47 I DON'T LIKE TO PUT THEM IN THE WATER. 48:49 WE HAVE GOT THE STEAM BASKET. WE HAVE GOT THE MICROWAVE. 48:53 I THINK THAT'S REALLY IT. >> YEAH, THAT'S IT. 48:56 THIS IS SIMPLE EASY TO DO. >> OKAY. 49:00 OKAY. >> OKAY. 49:02 >> OKAY. >> FAN IT, BABY. 49:04 >> OKAY. >> YOU CAN FAN LIKE THAT. 49:07 [ LAUGHTER ] >> YEAH, WITH YOUR HAND. 49:11 AND JUST A LITTLE TAD BIT AT THE END. 49:15 >> OH, OKAY. >> CURTIS, I THINK WE DONE DID 49:19 IT. BECAUSE WE HAVE GOT TO GO TO AN 49:22 ACTUAL DESSERT. >> EVEN THOUGH THIS IS HEART 49:27 HEALTHY. >> YEAH, WE HAVE A DESSERT. 49:29 HERE GOES THE DESSERT. ALL RIGHT. 49:31 THIS ONE CALLS -- IT'S A STRAWBERRY BANANA SORBET. 49:39 IT CALLS FOR: 49:50 OKAY. >> ALL RIGHT. 49:52 HEALTHY HEART DESSERT. >> NO ICE CREAM PER SE. 50:02 >> A IT SORE-BET. IT'S NOT SORE-BET? 50:08 >> CURTIS? >> OPEN THIS UP. 50:10 >> THAT'S RIGHT. [ LAUGHTER ] 50:12 >> OKAY. YOU ARE REALLY GOING -- 50:15 >> BANANAS PLEASE. >> BANANAS PLEASE. 50:19 >> ALL RIGHT. >> AND THESE ALL HAVE TO BE 50:22 FROZEN. >> CUT THESE UP A LITTLE BIT. 50:25 >> SO THE BANANAS ARE GOING TO GO IN FIRST. 50:29 YOUR BANANAS AND STRAWBERRIES NEED TO BE FROZEN. 50:33 I'M GOING TO ADD A TAD BIT OF THE SOY MILK. 50:38 >> THIS IS ORIGINAL? >> THIS IS VANILLA. 50:40 >> OH, OKAY. >> AND YOU CAN PUT THE LID ON 50:44 AND GET IT STARTED. NOW YOU ARE GOING TO TURN IT ON 50:51 FULL BLAST ON. 51:01 NOW GO AHEAD -- >> OH, KEEP ON GOING? 51:05 OKAY. UH-HUH.->> SO STOP IT FOR A MINUTE 51:14 THERE. >> OKAY. 51:15 AND THE BANANAS -- >> I SEE. 51:18 >> WHEN I HAVE MADE OTHER ICE CREAM BEFORE, IF YOU USE 51:23 BANANAS, THEY THAW OUT A LOT BETTER WHEN YOU EAT THE SORBET. 51:30 NOW WE'RE GOING TO PUT IN THE FROZEN STRAWBERRIES. 51:35 >> OKAY. >> BREAK THEM UP A LITTLE BIT. 51:40 >> OKAY. [ LAUGHTER ] 51:41 >> OKAY, SEE -- I WAS LIKE, WHY IS THERE LAUGHTER? 51:45 THIS IS A SETUP. YOU ARE DOING THIS ON PURPOSE. 51:49 THE CAMERA CREW IS LAUGHING. I AM TRULY EMBARRASSED RIGHT 51:53 NOW. OKAY. 51:54 I'M GOING TO MAKE THIS WORK. >> GO AHEAD. 51:57 TURN IT ON. >> WE'RE GOING TO HAVE A LONG 52:03 TALK TONIGHT. OKAY. 52:05 HERE WE GO. >> HOLD IT ONE MINUTE. 52:20 >> OKAY. >> AND WHAT I LIKE TO DO, 52:24 CURTIS -- >> OH, OKAY. 52:29 >> THE BANANAS AND STRAWBERRY [ INAUDIBLE ]. 52:31 >> OH, OKAY. >> OKAY? 52:33 >> ALL RIGHT. >> ALL RIGHT. 52:34 AND WE'RE NOW GOING TO ADD IN -- I'M GOING TO LET IT GO 52:38 BACK AROUND AGAIN, AND WE'RE GOING TO ADD IN THE MAPLE SYRUP. 52:45 TURN IT ON. NO, NO. 52:50 NOT RIGHT NOW. >> NOT RIGHT NOW? 52:53 OKAY.-p>> AGAIN. NOW PLAY AROUND WITH IT A LITTLE 53:04 BIT. YOU WANT TO MAKE SURE THE 53:08 BANANAS -- >> OH, I SEE. 53:12 THAT WOULD BE AN EXTRA EXPENSE ON THIS RECIPE. 53:15 >> I DON'T THINK YOU WILL GET A [ INAUDIBLE ]. 53:17 BUT YOU HAVE GOT TO HAVE A FOOD PROCESSOR. 53:20 >> NOT A BLENDER. OKAY. 53:22 >> OKAY. LET'S DO IT AGAIN. 53:23 >> ALL RIGHT. AND WE'RE GOING TO SLOWLY ADD IN 53:36 THE -- >> ALL RIGHT. 53:50 >> OKAY. >> OKAY. 53:53 >> THERE YOU GO. >> AND WE STILL HAVE A LITTLE 53:56 BIT, BUT LISTEN, LIKE I SAID BEFORE, YOU ARE GOING TO SPIN IT 53:59 AROUND UNTIL YOU GE ALL OF THE BANANAS AND THE FROZEN 54:04 STRAWBERRIES IN THERE. AND IF IT CLUMPS ON YOU, NOT A 54:11 BIG DEAL. DON'T GET STRESSED. 54:13 IT'S NOT WORTH IT. >> OKAY. 54:15 >> WE'RE GOING TO GO TO THE FEED, AND WHEN THEY COME BACK, 54:19 THEY CAN SEE THE FINISHED PRODUCT. 54:22 >> A LITTLE BIT MORE. >> OKAY. 54:35 NOW IT WILL KEEP ON SPINNING FOR A WHILE. 54:37 IF YOU ARE INTERESTED IN KNOWING MORE ABOUT MY WIFE'S COOKBOOKS 54:42 HERE IS THE INFORMATION THAT YOU NEED AT THIS TIME. 54:50 >> IF YOU WOULD LIKE TO INVITE PAULA EAKINS AND CURTIS EAKINS 54:57 FOR A PRESENTATION IN YOUR AREA, OR PURCHASE ONE OF THEIR 55:03 COOKBOOKS, YOU CAN CONTACT THEM IN A VARIETY OF WAYS: 55:29 >> OKAY. FINISHED PRODUCT. 55:32 THE HEALTHY HEART MENU. >> HEALTHY HEART, HEALTHY HEART. 55:37 AND WE HAVE DONE IT ALL. IT'S GOT THE APPLES AND IT HAS 55:41 GOT THE -- >> OH, YES. 55:44 >> AVOCADO AND GRAPES IN IT. WE MADE OUR MAC AND CHEESE. 55:48 >> AND IT LOOKS CHEESY, BABY. >> AND WE DID OUR SEITAN WITH THE 55:54 BROCCOLI AND SPINACH AND BASIL. >> OKAY. 55:58 >> AND THEN WE DID OUR GARLICKY GREEN BEANS. 56:04 >> WITH BACON BITS. >> AND THEN WE FINISHED OFF WITH 56:08 OUR STRAWBERRY SORBET. >> I LIKE THAT ONE. 56:12 LET'S START WITH THAT ONE FIRST. >> I KNEW YOU WERE GOING TO SAY 56:15 THAT. OKAY. 56:17 SO I JUST SAID -- LET ME JUST -- YOU KNOW -- LET ME -- 56:20 >> YEAH. >> YEAH. 56:23 SO WITH THIS IN MIND -- >> SEE -- OH, WAIT A MINUTE. 56:31 OKAY. [ LAUGHTER ] 56:38 >> I TODAY WOULD YOU MIND IF I PUT MY HEAD INSIDE THAT PARFAIT. 56:43 >> I HEARD SOME RUMBLING. >> SINCE THE TWO OF YOU WERE 56:48 CARRYING ON ABOUT THE PARFAIT, I ONLY HAVE ONE SPOON HERE -- 56:54 >> HUSBANDS FIRST. >> I'M GOING TO GO FIRST. 57:08 >> JESUS SAID THAT THEY MIGHT HAVE LIFE AND HAVE IT MORE 57:12 ABUNDANTLY. ¤ |
Revised 2019-04-02