Have you ever wondered
how to prepare healthy food
00:00:01.36\00:00:02.80
that actually tastes good?
00:00:02.83\00:00:04.73
Well stay tuned while
Evita Tezeno, Brenda Kemp
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and yours truly, Nyse Collins,
show you just how to do it,
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and give you "A
Taste of Paradise"
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My name is Evita Tezeno
and my name is Brenda Kemp.
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Thanks for joining us today.
00:00:32.79\00:00:34.40
And today's recipe, we are
going to make blueberry cobbler.
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Umm, my favorite
food is blueberries.
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I just love blueberries.
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And you know, Brenda,
we can make this recipe,
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and we can eat it for breakfast.
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Evita, tell me just
how that's possible.
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Well normally, most
pastries are loaded with sugar,
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but no, no, no, this one has
nature's candy in it - dates!
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So that's what
gives it its sweetener.
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So we're going to begin our
recipe with these ingredients:
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We're going to make
the crust and it has:
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And today, we're
using Mejdool dates,
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and these are the sweetest
dates, they're wonderful!
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And, they are my favorite!
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There are various types
of dates, but these are my
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favorite because they are
very soft and they are dried,
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but, to me, they're juicy.
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So we're going to
start off with the dates...
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3 cups of pecans
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and the vanilla extract
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and then we're
going to process it.
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And how long are we
going to process it?
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Just until it gets
the appearance of sand.
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And with the dates, the
dates make it stick together.
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It gives it the consistency.
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Yes
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So let's make our syrup
as for the filling. Okay
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For the syrup, you
will need the following:
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The filling - 2 cups
of fresh blueberries.
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So, let's get started.
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Here we have the dates...
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Are those the Mejdool dates? Yes
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Coconut oil and I need
the bottom to the Vitamix.
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Vanilla extract
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Water
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and salt
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So, what is so good about
this recipe is that it's easy,
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it's really, really simple
and it's also interchangeable.
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You can do blueberries, peaches,
apples, any kind of fruit.
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Whatever your choice of food is.
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Can you help me with
the plug, please? Thank you
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There you go... All right
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Okay, after this is blended...
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Um, that coconut oil
smells really, really good.
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You know, Evita, a lot of
desserts are packed full of
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sugar and unhealthy stuff.
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I haven't seen you
put any sugar in this.
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No, the dates are the
only sugar that we need,
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that's nature's
candy, that's what it is.
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Now I need a bowl to combine
the syrup and the blueberries.
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This one, okay. That will work.
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So we're going to do
2 cups of blueberries,
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and we put the syrup in there.
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This is really kind
of like date paste...
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when you mix dates
and water together.
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But the coconut oil,
when it's refrigerated,
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it firms up - it
makes it firm up.
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I want to ask you
about the blueberries...
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Could a person use
frozen blueberries?
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You can - if you don't
have fresh blueberries,
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you can use frozen blueberries.
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Okay and then we're
going to combine this... Yes
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This smells wonderful.
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Stir this up.
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And now we take the crust,
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we sprinkle the bottom
of the crust in a pie pan.
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Very simple and easy recipe.
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And this recipe is great
for your kids to help with
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because it's
really, really simple,
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and it doesn't
take a lot of work,
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and children love this recipe.
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And are you going to
have crust on the sides?
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No, we're just going to
put the crust at the bottom.
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This is real simple... Okay
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Then take the
blueberries, spread them out
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This is a very
great breakfast item. Yes!
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Take some more
crust, sprinkle it on top.
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That's looking really nice.
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It's a very simple recipe.
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And, also if you want
to, you can pour almond milk
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on it - it is really
good with almond milk,
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and also with
cashew cream, it's yummy!
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And we make a raw ice
cream that's delicious
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and that would go
really well on top of that.
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For breakfast? For breakfast!
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Because there's no
sugar in it. That's great!
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So there you have it.
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Blueberry cobbler...
this is nature's candy.
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And it took
probably less than 6 minutes.
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Yes, very, very quick and easy.
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Cut the fat but keep the
flavor? What in the world?
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It's the fat that actually
makes the food tastes good.
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But we're going to
learn today how to cut that,
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but also keep that flavor going.
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And we have a special
guest expert again with us,
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one of my associates, "Raginee."
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Raginee, welcome back!
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Thank you very
much for having me.
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Good news, good to have you.
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See now, today is a
very important topic.
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We're talking
about cutting that fat
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and keeping that
flavor and stuff.
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And that's almost like unheard
of, you know what I mean?
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Because when we talk about food,
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you always think of that
flavor that comes with it.
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You gotta deep fry it and
you gotta have that fatty meat
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of whatever like that - you
know what I'm talking about. Yes
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And that's actually like what
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gives the flavor,
you know what I mean?
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You could have something
with like almost literally
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like no salt - you just
deep fry it or something,
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and have a lot of fat
going and the flavor is there.
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But today, we realize that
this is causing major problems.
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Not only just like the
protein we're getting from that
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which we get in excess
because we have no shortage
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of that here in the States,
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but also all the
fat that comes with it.
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And so we have to look at
some other alternatives here.
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But why is this fat causing
so much of a problem, Raginee?
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Well, you
probably already know this,
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but the fat is
linked to heart disease,
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all types of heart
disease, cancer, diabetes...
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People think sugar for diabetes,
but it really has a lot
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to do with fat... A
lot of fat! A lot of fat!
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You hit that on the head!
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Diabetes is running
rampant, I mean like people are
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dealing with it left and right.
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And you said it,
they think it's sugar,
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but it's actually the fat that
blocks some of those receptors
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and then you have an
increase in the sugar,
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and your doctor
would tell you about it...
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But today, we're going to learn
how to cut that out of there
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so we can get healthy
again and avoid these problems.
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And so, what foods contain
a lot of these fats though?
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Mostly animal products. Okay
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You think of your
byproducts like the butter,
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the whole milk, the
cheeses, but then you think of
00:10:08.64\00:10:12.41
the animal
products themselves...
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You know, especially
your processed meats.
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Your processed meats
are really high in fat.
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But you think about
things that you would think are
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meat like bacon... it's
actually in the fat group.
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It's not even in the meat group.
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Wow... so, hold on, you're
telling me that strip of bacon
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and stuff like that,
that's actually not in the
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food pyramid is not
hanging out with the meats. No
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That's hanging out in
that little sparely section
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or something like that
or don't even use section.
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Basically! Wow
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So it's that bacon that's really
causing some of these problems.
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And, as-a-matter-of-fact, you
know they did that little study.
00:10:41.80\00:10:43.64
They took 2 healthy
groups of young men,
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and out of those 2
groups, they gave one group
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a high fat diet and
very low in sugar like almost
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over 60-65% fat diet,
and then the other group,
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they gave them one pound
of sugar and very little fat.
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Do you know what happened?
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The group that had high
fat, in less than 2 weeks,
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they became mild diabetics,
if anybody want to know
00:11:03.43\00:11:05.69
how to become a diabetic,
I could teach you right now.
00:11:05.96\00:11:07.60
Just eat a lot of fat
and you will be a diabetic
00:11:07.63\00:11:10.03
or you may become a diabetic
in almost less than 2 weeks.
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Okay now, I know
y'all don't want to do that
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so we're not
teaching you how to do that,
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but sometimes when we
know that we can avoid... Right
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But the other group
that had one pound of sugar
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and very little fat,
not one of them became
00:11:21.71\00:11:23.78
diabetic after 11 weeks when
the experiment was terminated.
00:11:23.81\00:11:27.12
But hold on... I know
y'all are writing down,
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"Sugar does not cause diabetes."
00:11:28.92\00:11:30.52
But, now, it may not cause it,
00:11:30.55\00:11:31.95
but it's directly
related to it as well.
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So when we do have the
problem that sugar goes up,
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and we ain't going to
waste anymore time with that.
00:11:36.49\00:11:38.83
But please, just avoid the fat.
00:11:38.86\00:11:40.30
So let's cut the fat
today and you talk about bacon
00:11:40.33\00:11:43.06
and sausages and
different items like that,
00:11:43.10\00:11:45.33
so I figured this would be
a good opportunity for us to
00:11:45.37\00:11:48.00
learn today - how to
make some UN-SAUSAGES!
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I know you have your sausages,
but we're going to undermine
00:11:51.51\00:11:54.34
that and we have the
unsausages because our goal
00:11:54.38\00:11:56.88
today is to give
you something better.
00:11:56.91\00:11:58.91
And so we're going to go to
our first recipe "unsausages,"
00:11:58.95\00:12:02.18
and the ingredients are very
simple and easy for you, it's:
00:12:02.22\00:12:05.75
So watch this
now... I know it seems like
00:12:31.78\00:12:34.72
quite a few ingredients,
but, hey, in order to keep
00:12:34.75\00:12:37.45
that flavor, you have to
work with it a little bit.
00:12:37.49\00:12:40.12
So the good news is...
we're not adding a bunch of
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fat and stuff to it,
we're just adding more
00:12:42.46\00:12:44.33
herbs and seasoning
and items of that nature.
00:12:44.36\00:12:46.43
Is that okay, Raginee?
00:12:46.46\00:12:47.80
I love these ingredients,
you know what I like is
00:12:47.83\00:12:49.96
cutting the fat, we
have fiber here - I like that
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because, you know, the problem
with Western societies is
00:12:53.64\00:12:56.57
high fat, low fiber and this
is like high fiber, low fat.
00:12:56.60\00:13:00.74
High fiber and high flavor! Yes!
00:13:00.78\00:13:02.84
And a bunch of
flavor, I love that.
00:13:02.88\00:13:04.28
And the recipe is quite
easy, we take all of these items
00:13:04.31\00:13:08.15
and we pour them into... I
already had the water going
00:13:08.18\00:13:11.85
there so we have the nutritional
yeast and all of these items.
00:13:11.89\00:13:14.29
We pour them into the pot,
let the water boil a little bit,
00:13:14.32\00:13:17.89
then Italian and season it.
00:13:17.93\00:13:19.26
Isn't it smelling
good already? Yes!
00:13:19.29\00:13:20.86
All right, and we're
just going to mix that up,
00:13:20.90\00:13:22.70
and you can give me a hand and
pour the rest of those items.
00:13:22.73\00:13:25.43
So we're going to pour all
of those except for the oats.
00:13:25.47\00:13:31.27
We just want to let it
come together and then the salt,
00:13:31.31\00:13:34.68
as we know, is optional, so
if a person is dealing with a
00:13:34.71\00:13:37.05
little blood pressure
or something like that,
00:13:37.08\00:13:38.75
you don't have to put it in
because we have a good amount
00:13:38.78\00:13:41.55
of the Braggs
Liquid Aminos there.
00:13:41.58\00:13:43.82
But we want to make sure
we keep that flavor going,
00:13:43.85\00:13:46.42
and you go ahead and
you bring that to a simmer,
00:13:46.45\00:13:51.29
and it smells
great already. I know it
00:13:51.33\00:13:52.76
smells so good.
I'm getting hungry!
00:13:52.79\00:13:54.13
And once that gets
going, then you can go ahead
00:13:54.16\00:13:56.87
and you can take the quick
oats and you could pour that
00:13:56.93\00:13:59.50
in as well and I'm
just speeding it up here.
00:13:59.53\00:14:03.44
Just follow the
instructions, you speed that up,
00:14:03.47\00:14:07.08
you turn this
off, you let it sit
00:14:07.11\00:14:09.04
for a little while
until it sets a little bit.
00:14:09.08\00:14:12.05
And you see, it's getting
nice and thick, right? Yes
00:14:12.08\00:14:14.55
As you see there,
you mix that properly,
00:14:14.58\00:14:17.42
and that starts to
absorb all the flavor,
00:14:17.45\00:14:20.26
and that's going to
take a little while,
00:14:20.29\00:14:22.46
so we're just going to go ahead
and we already a little batch
00:14:22.49\00:14:25.56
done on the side and this is how
00:14:25.59\00:14:28.70
it should come
out looking, Raginee.
00:14:28.73\00:14:30.80
And I'm sure you know, it
comes out to a nice little
00:14:30.83\00:14:33.94
thick, I don't know - it
almost looks like brown meat
00:14:33.97\00:14:38.27
a little bit there.
Yeah it does really!
00:14:38.31\00:14:39.64
Well, hey, watch this,
that's how the sausages
00:14:39.67\00:14:41.14
look as well... so you
just take a little bit.
00:14:41.18\00:14:42.94
Here, why don't you
get your hands dirty.
00:14:42.98\00:14:44.31
You have me doing all
the hard work. Laughter
00:14:44.35\00:14:45.68
And then you make it
into a nice little patty,
00:14:45.71\00:14:48.05
like a little sausage.
00:14:48.08\00:14:49.42
You know how they cut
those over and you put that on a
00:14:49.45\00:14:51.62
nice dish with
some parchment paper
00:14:51.65\00:14:54.26
or something of that nature.
00:14:54.29\00:14:55.72
Yours is a little heavy
there, that's all right.
00:14:55.76\00:14:57.76
I like them thick.
You like yours. Laughter
00:14:57.79\00:14:59.79
And watch this - here's
a cool thing about it...
00:14:59.83\00:15:01.70
When it's this consistency,
you can do anything you want,
00:15:01.73\00:15:05.83
so we went ahead
and we made some.
00:15:05.87\00:15:07.50
Yeah, you can roll it.
00:15:07.54\00:15:08.87
As-a-matter-of-fact,
anybody ever heard of like
00:15:08.90\00:15:10.34
"Linketts" or
little veggie sausages.
00:15:10.37\00:15:12.71
Make your own
veggie sausage right there.
00:15:12.74\00:15:14.84
You got that... so I have a
little veggie sausage there.
00:15:14.88\00:15:18.88
Is there anything
else that we can make?
00:15:18.91\00:15:21.28
If you want to do
like a quarter-pounder,
00:15:21.32\00:15:23.75
anybody like quarter-pounders?
00:15:23.79\00:15:25.22
You just make it really
nice and thick and there you go.
00:15:25.25\00:15:30.09
Oh, and you know what's
even cool with this sausage?
00:15:30.13\00:15:32.33
You know how they do meatballs?
00:15:32.36\00:15:34.33
You can take that back...
I'm sorry, I'm having a good
00:15:34.36\00:15:36.33
time - y'all don't mind, I'm
in the kitchen today, all right.
00:15:36.36\00:15:39.00
You can make a
nice little meatball
00:15:39.03\00:15:41.97
or something of that nature
there, real simple and easy,
00:15:42.00\00:15:44.57
we have all this
stuff plumbing up.
00:15:44.61\00:15:46.14
And it's good for the
kids, have the kids making
00:15:46.17\00:15:48.24
these with you because they
will learn and they will stick
00:15:48.28\00:15:52.05
to it for the rest of
their lives, all right?
00:15:52.08\00:15:55.25
And I think we'll have a
finished product for you all
00:15:55.28\00:15:58.05
here shortly - just
gotta put this in the oven,
00:15:58.09\00:16:00.36
let that bake a little bit.
00:16:00.39\00:16:01.72
But you can't
have a "no-sausage"...
00:16:01.76\00:16:04.53
people don't have sausages
without having some what?
00:16:04.56\00:16:07.73
What's the key to the sausage...
in the sausage you have
00:16:07.76\00:16:10.17
the biscuit, you
gotta have some gravy.
00:16:10.20\00:16:13.17
We gotta have some
gravy, so we have some gravy
00:16:13.20\00:16:15.17
lined up as well.
00:16:15.20\00:16:16.54
We're going to go ahead
to the recipe and here it is.
00:16:16.57\00:16:19.61
It's real simple - you
have the nut gravy which is:
00:16:19.64\00:16:22.88
and 1 teaspoon of
sea salt to taste.
00:16:41.00\00:16:44.23
Whatever works best for you.
00:16:44.27\00:16:46.87
The key is the flavor
and stuff of that nature,
00:16:46.90\00:16:49.94
so our goal here today is
just to give like a little
00:16:49.97\00:16:52.51
foundation, like
example and when you're at home
00:16:52.54\00:16:55.71
and you're cooking
and stuff like that,
00:16:55.74\00:16:57.31
you know what
works best for you.
00:16:57.35\00:16:59.38
We can't say one
rule is for everybody.
00:16:59.41\00:17:01.22
The principles are the same,
00:17:01.25\00:17:02.58
we're going to take
it easy on the salt.
00:17:02.62\00:17:03.95
But, you know, adjust it
to taste, that's very crucial.
00:17:03.99\00:17:07.86
Now in order to do this recipe,
we're going to need a blender,
00:17:07.89\00:17:11.09
so make sure you
have your blender ready,
00:17:11.13\00:17:12.89
and we'll look at a
couple of other items.
00:17:12.93\00:17:16.40
It's real simple like
the rest of them to do.
00:17:16.43\00:17:20.54
We have the Brazil nuts...
00:17:20.57\00:17:22.10
We'll just pour that in here.
00:17:22.14\00:17:24.64
Now Brazil nuts are amazing!
00:17:24.67\00:17:27.38
Do you know like,
even a person who is like
00:17:27.41\00:17:30.01
coming out of like a different
addiction or even trying to
00:17:30.45\00:17:32.78
stop smoking, Brazil
nuts help out with that.
00:17:32.81\00:17:37.55
It helps that
cessation and so it's fantastic.
00:17:37.59\00:17:44.93
It's actually another
reason that even though we're
00:17:44.96\00:17:47.70
cutting fat here
today, we still need fat
00:17:47.73\00:17:50.83
because many people are
on like these no-fat diets
00:17:50.87\00:17:53.23
and stuff like that... how
does that affect them there?
00:17:53.27\00:17:55.70
Well, you know, there
are fat soluble vitamins,
00:17:55.74\00:17:58.14
you can't absorb
those vitamins without fats,
00:17:58.17\00:18:02.41
so you do need some fats.
00:18:02.44\00:18:03.78
You need some fat,
so please make sure
00:18:03.81\00:18:06.68
we're just going to add
about 2 cups here to make sure
00:18:06.72\00:18:09.45
it blends properly,
depending on your blender,
00:18:09.48\00:18:12.15
and I'm just going to
go ahead and blend that.
00:18:12.19\00:18:14.32
So you want to blend
it for about 2 minutes...
00:18:14.36\00:18:16.66
We probably won't blend it that
long, but we'll see how it goes.
00:18:16.69\00:18:19.46
Real simple, easy - I
know we have our own ways.
00:18:44.12\00:18:48.26
I have to admit, I wasn't
sure how that was going to
00:18:48.29\00:18:50.53
come out - looking kind of
funny, but it's white and creamy
00:18:50.56\00:18:53.26
like regular gravy!
Now here's the thing...
00:18:53.29\00:18:55.63
If you put less water, if
you have a really good blender,
00:18:55.66\00:18:58.07
then you can cut the time
because now what we have to do,
00:18:58.10\00:19:01.47
we have to put on a pot and then
take this and put that there...
00:19:01.50\00:19:06.01
Oh, look at that, I even got
some chunks in there as well,
00:19:06.04\00:19:08.21
but that's all right, that
will add something to the gravy.
00:19:08.24\00:19:10.38
People may think it's a
piece of sausage or something.
00:19:10.41\00:19:13.11
No worries about that.
00:19:13.15\00:19:14.95
As-a-matter-of-fact,
they make the gravy with
00:19:14.98\00:19:16.38
pieces of
sausage. That's true, yes!
00:19:16.42\00:19:18.19
Tell them that this
sausage, however, won't cause
00:19:18.22\00:19:20.22
any problems, all right,
and it's just a Brazil nut.
00:19:20.26\00:19:22.92
So I have that on there
and you're just going to
00:19:22.96\00:19:24.76
whisk that a little bit
until it gets even creamier.
00:19:24.79\00:19:27.46
You can add more water if
you have a lighter blender,
00:19:27.50\00:19:32.00
but you go ahead and
do that for a little while
00:19:32.03\00:19:34.04
until it gets nice and thick.
00:19:34.07\00:19:35.57
You all are
experts on gravy, I'm sure.
00:19:35.60\00:19:38.07
I mean, I didn't realize
how good I was in gravies
00:19:38.11\00:19:42.01
until I started like
trying to make my own gravy.
00:19:42.04\00:19:43.91
So go ahead and you do
that until it's nice and thick,
00:19:43.95\00:19:47.32
and then you can put
that over your biscuits.
00:19:47.35\00:19:53.09
Anybody like biscuits?
Oh yes, you have to have
00:19:53.12\00:19:55.49
biscuits with gravy and sausage.
00:19:55.52\00:19:57.73
Biscuits without
gravy just don't make sense.
00:19:57.76\00:20:01.60
You know, the other
day, somebody passed me a
00:20:01.63\00:20:03.16
nice biscuit and I was
like... where's the gravy?
00:20:03.20\00:20:04.83
It was like - "You
don't eat our gravy."
00:20:04.87\00:20:06.63
I'm like, "Man, I gotta
teach them this recipe here."
00:20:06.67\00:20:09.30
It smells really good!
00:20:09.34\00:20:10.67
Because gravy is
crucial, but the only thing is
00:20:10.71\00:20:13.58
with the normal
gravies and stuff like that,
00:20:13.61\00:20:15.38
how do we normally make those?
00:20:15.41\00:20:17.05
Cream, sweet cream, butter.
00:20:17.08\00:20:19.88
Butter or a whole
stick of it, not just one.
00:20:19.91\00:20:23.28
As-a-matter-of-fact, we know
if we put like oil as a base,
00:20:23.32\00:20:26.05
we just put a whole stick
of butter because that adds
00:20:26.09\00:20:28.22
to that flavor and stuff.
00:20:28.26\00:20:29.59
But, it also adds to the
flavor of the arteries...
00:20:29.62\00:20:32.56
you know what I mean...
it's going to start clogging
00:20:32.59\00:20:34.23
things up and we're going
to have major issues with the
00:20:34.26\00:20:36.40
cholesterol.
00:20:36.43\00:20:37.77
People wonder why their
blood pressures are adding up,
00:20:37.80\00:20:39.83
and they're
wondering why they have so much
00:20:39.87\00:20:41.64
extra blessings... they're
like "I don't even eat meat."
00:20:41.67\00:20:44.31
And there are many
vegetarians, they don't eat meat
00:20:44.34\00:20:47.31
and stuff like that, but
they really go heavy on the
00:20:47.34\00:20:49.94
butters and the cheese and the
different items of that nature.
00:20:49.98\00:20:53.21
And in some cases, you may put
yourself in a worse situation
00:20:53.25\00:20:55.88
than a person who may
eat even a piece of meat,
00:20:55.92\00:20:57.82
but then they don't use
a lot of these extra items.
00:20:57.85\00:21:01.09
And, as-a-matter-of-fact,
I think we're going to do
00:21:01.12\00:21:02.56
a program... what is
it called, "The add-ons,"
00:21:02.59\00:21:05.03
or something like that?
00:21:05.06\00:21:06.39
And, a lot of these
things that we add to our food
00:21:06.43\00:21:09.30
is actually causing more
problems than the food itself.
00:21:09.33\00:21:12.17
And so we're going
to share a couple of
00:21:12.20\00:21:14.84
those items coming up here soon.
00:21:14.87\00:21:16.91
This is getting nice and thick
and I'll let that simmer there
00:21:16.94\00:21:21.98
on low real quick, there you go.
00:21:22.01\00:21:27.45
So we have that, we
have the unsausages,
00:21:27.48\00:21:31.15
let's look at some finished
products and then we can talk
00:21:31.19\00:21:33.02
a little bit more about it.
00:21:33.05\00:21:35.56
What do we have
here? we have the...
00:21:35.59\00:21:37.39
All right, oh man, I don't
know if I want to show y'all
00:21:38.66\00:21:41.46
because people may try
to jump through the TV or do
00:21:41.50\00:21:44.70
something and grab
the unsausages from me.
00:21:44.73\00:21:46.77
So we have the unsausages
here, and also we have the gravy
00:21:46.80\00:21:50.97
as our finished product.
00:21:51.01\00:21:53.17
Now here's a crucial
item to remember with this.
00:21:53.21\00:21:57.98
Now this is a part of a meal,
but it's not a complete meal.
00:21:58.01\00:22:02.32
What vitamins and minerals would
you get from these Brazil nuts
00:22:02.35\00:22:05.62
in some of these unsausages that
00:22:05.65\00:22:06.99
will be helpful for us, Raginee?
00:22:07.02\00:22:10.19
Well you know, I
have said this already...
00:22:10.23\00:22:12.36
We know that with the Western
diet, fiber is really major,
00:22:12.39\00:22:15.86
and this is loaded
with fiber and I love that.
00:22:15.90\00:22:19.03
And we're using the
oats, we know that helps
00:22:19.07\00:22:20.90
lower cholesterol, I
think that's amazing!
00:22:20.94\00:22:23.10
The Brazil nuts,
I heard you talking
00:22:23.14\00:22:25.01
to them about the Brazil nuts.
00:22:25.04\00:22:26.37
Tell me some more about that.
00:22:26.41\00:22:27.84
Well the Brazil nuts are
crucial, like you said, when
00:22:27.88\00:22:29.81
people are doing
stop smoking classes,
00:22:29.84\00:22:31.21
we actually encourage
them to take about a handful of
00:22:31.25\00:22:33.52
the Brazil nuts and it
helps there to relieve that,
00:22:33.55\00:22:36.89
you know, that craving.
00:22:36.92\00:22:38.25
Now watch, this is
not the cure-all okay?
00:22:38.29\00:22:41.29
And we're not saying and don't
want everybody running around
00:22:41.32\00:22:43.09
"Oh you smoke, here have some
Brazil nuts" or stuff like that.
00:22:43.12\00:22:45.79
Of course there's a
process and there's a plan,
00:22:45.86\00:22:47.83
and I'm sure there will be other
programs that you'll be able to
00:22:47.86\00:22:49.93
learn more about that
on the channel as well.
00:22:49.96\00:22:53.37
And the Brazil nuts are
crucial, so watch this...
00:22:53.40\00:22:56.81
Can you imagine somebody
is having like a good meal
00:22:56.84\00:22:59.17
and they're also
helping themselves to relieve
00:22:59.21\00:23:01.24
themselves of
different situations.?
00:23:01.28\00:23:03.65
It provides quite a bit
of vitamins and minerals
00:23:03.68\00:23:05.85
as well and so, you
know, people enjoy that.
00:23:05.88\00:23:09.18
And so, we have that
sausage, we have that gravy that
00:23:09.22\00:23:12.65
goes over it.
00:23:12.69\00:23:14.02
Now I'm getting a little hungry
and I wish I could taste some
00:23:14.06\00:23:17.23
right now - I don't even
know if it's okay to do so.
00:23:17.26\00:23:20.10
So you just put
this on top of that.
00:23:20.13\00:23:21.46
Yeah, as-a-matter-of fact,
you just drizzle it on there,
00:23:21.50\00:23:24.23
and what else
could we have this with?
00:23:24.27\00:23:27.44
We could have this with
some whole wheat toast...
00:23:27.47\00:23:30.77
Besides whole
wheat toast, anybody like
00:23:30.81\00:23:33.88
grits and stuff like that?
00:23:33.91\00:23:35.24
You can have this with
grits, especially if you get
00:23:35.28\00:23:39.11
whole grain options to that
and so we have that gravy there.
00:23:39.15\00:23:44.79
If you notice, the bell peppers
00:23:44.82\00:23:47.02
that we put also are very good.
00:23:47.06\00:23:49.52
So this with some whole grain
kind of grits or even toast.
00:23:49.56\00:23:54.30
It would be considered,
but you have to have something
00:23:54.33\00:23:57.53
fresh in there... would be
considered a complete meal.
00:23:57.57\00:24:01.04
Many times we are running
and we just get these little
00:24:01.07\00:24:03.34
things with a biscuit here
and a sausage in the middle,
00:24:03.37\00:24:06.44
and maybe a slice of
cheese and stuff like that...
00:24:06.47\00:24:08.68
Everybody's is like, "Oh, I
had breakfast this morning,"
00:24:08.71\00:24:10.75
that's only one part, okay?
00:24:10.78\00:24:12.71
And so now, you can
even bring this to work
00:24:12.75\00:24:15.22
and share this
with your friends.
00:24:15.25\00:24:16.58
Don't tell them that you didn't
get it from the fast-food place.
00:24:16.62\00:24:19.85
As-a-matter-of-fact, if
you put it in the same wrapper,
00:24:19.89\00:24:21.99
maybe they won't even know.
00:24:22.02\00:24:23.56
But the good thing about
it is that they're bring on
00:24:23.59\00:24:26.03
good health as well.
00:24:26.06\00:24:27.66
But when we look at flavor,
the key is if you notice,
00:24:27.70\00:24:30.87
we added quite a bit of herbs.
00:24:30.90\00:24:32.60
Herbs are
crucial for the flavor.
00:24:32.63\00:24:34.30
So, we had some
Italian seasoning which is a
00:24:34.34\00:24:38.11
mixture of different
herbs. What else did we add?
00:24:38.14\00:24:41.41
We added onion
powder and garlic powder...
00:24:41.44\00:24:42.78
It's like that a staple
for flavor for anything.
00:24:42.81\00:24:44.81
Yeah, onion and
garlic powder are crucial.
00:24:44.85\00:24:47.78
As-a-matter-of fact,
all you have to do is
00:24:47.82\00:24:49.15
cut up some onions if you have
friends coming over or whatever,
00:24:49.18\00:24:51.79
but don't trick them because
I know that if I cut up some
00:24:51.82\00:24:54.29
onions and then just put
it in the pot or whatever,
00:24:54.32\00:24:57.09
they'd be like..."Ah
nice, what do you have to eat?"
00:24:57.13\00:25:00.13
"Nothing - you want some
onions or something like that?"
00:25:00.16\00:25:02.56
Onions and garlic
add flavor to everything.
00:25:02.60\00:25:05.13
And watch this, if you
don't have the onion and
00:25:05.17\00:25:07.17
garlic powder, you
can easily just go ahead
00:25:07.20\00:25:10.04
and use the actual
onion and the garlic.
00:25:10.07\00:25:12.81
Let me tell you
something about the onions,
00:25:12.84\00:25:14.18
especially fresh onions...
they found out like when a
00:25:14.21\00:25:16.14
person is starting to
like have problems with
00:25:16.18\00:25:18.15
breathing and stuff...
like sometimes maybe even like
00:25:18.18\00:25:20.32
an asthma attack or whatever,
but, of course, call your doctor
00:25:20.35\00:25:22.55
first, call 911 if
someone is having a seizure
00:25:22.58\00:25:25.15
but the onion when you
cut it fresh, all right,
00:25:25.19\00:25:28.26
it has like little
items in it that is necessary,
00:25:28.29\00:25:31.83
and when you breathe it
in, it actually opens up
00:25:31.86\00:25:35.13
the passageway,
the air passageways,
00:25:35.16\00:25:37.43
so onions are very
good, so a person dealing with
00:25:37.47\00:25:39.50
sinusitis or allergies or
different items like that,
00:25:39.53\00:25:42.57
I know you may
not subscribe to this,
00:25:42.60\00:25:45.21
but eating raw
onions, and stuff like that,
00:25:45.24\00:25:47.91
it helps to like
open up those passageways,
00:25:47.94\00:25:50.55
and everybody know
that, you know what I mean?
00:25:50.58\00:25:52.41
And so the onion is
good, the garlic as well,
00:25:52.45\00:25:55.72
and the key is... if you
can, try your best to always
00:25:55.75\00:25:58.62
use fresh items for this
and this is what's going to help
00:25:58.65\00:26:01.42
with that flavor... the
flavor, the flavor, the flavor!
00:26:01.46\00:26:03.73
You can even make your
own fresh Italian seasoning
00:26:03.76\00:26:05.89
by using quite a
bit of different herbs,
00:26:05.93\00:26:07.73
and mixing them all up
which is actually helpful.
00:26:07.76\00:26:11.50
You know what I
like about this too...
00:26:11.53\00:26:13.23
You know when you're
trying to come off of meat,
00:26:13.27\00:26:15.77
and you get those
things from the store,
00:26:15.80\00:26:17.74
in the frozen
section, they're so expensive!
00:26:17.77\00:26:19.71
Okay, okay, you know, like
the substitute. Right, right!
00:26:19.74\00:26:23.21
And they have all
kinds of ingredients,
00:26:23.24\00:26:25.11
and, you know, I
remember my grandma saying,
00:26:25.15\00:26:26.78
"I'd rather have the real stuff
00:26:26.82\00:26:28.15
because I don't
know what that stuff is."
00:26:28.18\00:26:29.52
But I like this because, I
mean, oats are so inexpensive.
00:26:29.55\00:26:33.05
Oats are inexpensive. Right!
00:26:33.09\00:26:34.66
What else? Italian
seasoning is a dime a dozen,
00:26:34.69\00:26:38.06
you can find that there.
00:26:38.09\00:26:39.43
But remember what you said,
sometimes when we're making
00:26:39.46\00:26:41.90
transitions, we get into
like a lot of these substitutes,
00:26:41.93\00:26:45.03
and when you start
reading the ingredients,
00:26:45.07\00:26:46.53
you're like, "Man, I don't even
know if this is as good as...
00:26:46.57\00:26:48.30
and say, "Man, my blood pressure
went up or whatever." Right!
00:26:49.70\00:26:51.84
But what I'll
do, I won't complain,
00:26:51.87\00:26:53.38
I said, "Look, you have
the option, it's your life,
00:26:53.41\00:26:55.41
your choice, you could
either buy it or not...
00:26:55.44\00:26:57.41
But watch this, why buy it when
00:26:57.45\00:26:59.28
you can make it yourself at home
00:26:59.31\00:27:01.45
because it's
really simple and easy.
00:27:01.48\00:27:02.82
As-a-matter-of
fact, these are so easy,
00:27:02.85\00:27:04.52
I would tell you,
normally, to take these and
00:27:04.55\00:27:07.19
double or triple the recipe and
put it in the freezer for later,
00:27:07.22\00:27:10.09
but that may be an
idea, but it's so easy to do.
00:27:10.13\00:27:13.60
I mean, everybody can
knock this out in the morning,
00:27:13.63\00:27:16.03
you know, before you
run to work or school,
00:27:16.06\00:27:19.13
this is an excellent Sunday
morning meal with the family.
00:27:19.17\00:27:22.20
We want to be out in the
V.I.P. section with people.
00:27:22.24\00:27:24.77
But you mentioned,
even like your grandma,
00:27:24.81\00:27:26.44
she says, "Man, I'm not
going to deal with that stuff,
00:27:26.47\00:27:28.21
I'll just have the real
thing," but then the only
00:27:28.24\00:27:30.51
drawback is the real thing
has so much of that cholesterol,
00:27:30.55\00:27:33.75
and the fats and
stuff like that. That's true
00:27:33.78\00:27:35.32
But to be honest, the
stuff tastes good. Yes
00:27:35.35\00:27:37.55
The reason why it tastes good
is that it has all things that's
00:27:37.59\00:27:39.65
probably not as
good for us. Right!
00:27:39.69\00:27:41.76
But here's the rule of thumb,
just because it has all that
00:27:41.79\00:27:47.16
flavor and stuff, it doesn't
mean it's the best thing for us.
00:27:47.20\00:27:49.16
And what I want to encourage
us to do is slowly but surely
00:27:49.20\00:27:51.77
start to make one
or two adjustments.
00:27:51.80\00:27:53.80
It's really simple, really easy,
00:27:53.84\00:27:55.97
and I'm sure
everybody can do it.
00:27:56.00\00:27:57.54
And, if you don't
believe me or Raginee,
00:27:57.57\00:27:59.54
give it a try
yourself, follow the recipe!
00:27:59.57\00:28:01.54
Let us know how
it worked for you.
00:28:01.58\00:28:02.98