Have you ever wondered
how to prepare healthy food
00:00:01.36\00:00:02.83
that actually tastes good?
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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 I am Brenda Kemp.
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Thank you for joining us today.
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And we will be making today,
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Mexican Rice Pilaf
with a cheesy topping.
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And what else
we're making, Brenda?
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Perfect guacamole,
that is to die for.
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Okay, well, let's begin
and let's read the recipe.
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The ingredients for
the Raw Mexican Rice Pilaf
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with spicy cheese topping are:
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So let's get started.
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All right. Cauliflower.
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And we have to chop
this first, don't we?
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Yes, we have to chop it first.
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You know, before I
started eating more raw
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I just couldn't
stand cauliflower.
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I just don't know, I
didn't like the taste of it.
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It is kind of bland.
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Yeah, but when I started
eating more raw in my diet,
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the flavor of
cauliflower is wonderful.
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And I like it
better raw, than cooked.
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Especially with
this cheese sauce
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that we're gonna do,
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it's gonna probably
make it taste even better.
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Wonderful. Yes.
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And this recipe is
gonna resemble rice.
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Resemble rice? Yes, yes.
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Mexican rice is
always good to cook--
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Like Spanish rice? Yeah.
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It goes well with all
kinds of different Tex-Mex
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since we are from Texas.
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All right. So
we're having these?
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Or we're chopping
up them even smaller?
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Yeah, just a little bit smaller
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so the processor don't
have to do a lot of work.
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Okay.
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I'll get these.
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You know, my kids
always say these broccoli
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and cauliflower
resembles little trees.
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Trees.
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All right. Okay.
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Let's get this out of the way.
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And what we're gonna do
is we're gonna pulse it.
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Okay.
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You see, it's
starting to look like the rice.
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Okay, that's done.
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Let's put it in a bowl.
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Isn't that pretty cool?
Yeah, it looks like rice.
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Okay.
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Yeah, let's move
that blade off the way.
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A bowl of rice.
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Okay, let's get
started with cilantro.
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Cilantro.
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While you're doing that,
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I'm gonna go ahead
and cut the avocado.
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Okay, wonderful.
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And we have our tomatoes.
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We have our Braggs Aminos.
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Um, pure maple syrup, grade B.
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And this is lemon juice.
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Our nutritional new yeast.
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Oh, tell them about
how you just did that.
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Well, I just chopped
it this way to make sure
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that the blade gets into the net
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and then just spin it up.
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Oh, and the seed. Mm-hmm.
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Okay, 'cause
sometimes thier seeds
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are really hard
to get out of there.
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Yes.
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Okay, and here
is red bell pepper.
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Green onions.
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This is some cumin.
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Hand me that garlic press.
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Yes.
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Now, are we
using a whole avocado?
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Yes, we are.
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That's my favorite
fruit in the whole world,
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I love avocado.
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Okay, let's get those in here.
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I'm gonna start mixing this up.
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Okay.
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Starting to look
like Mexican rice.
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Yes, it is.
Isn't that beautiful?
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And the smell... Oh, the smell.
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It smells really, really good.
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So you see, you still
can have your Mexican rice,
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when you are raw.
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Hand me the
rest of that avocado.
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Now we're gonna top
it with a cheesy sauce.
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Cheesy sauce. Yes.
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And the ingredients
for that cheesy sauce:
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So let's do the cheese sauce.
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Let's start off
with the cashews.
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Nutritional
yeast makes it cheesy.
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Mmm, the chili powder.
Now, I'm smelling this.
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I know, that's--
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I wish you guys
could smell this.
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Smoked paprika, smell that.
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Oh, that's awesome.
That's what makes it spicy.
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Yes. Sea salt.
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You get a lot of this. Okay.
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We can gip ourselves
with the spices, you know.
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And last but not least, cayenne,
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to add that little extra kick.
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And let's process it.
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Starting to look
like cheese to me.
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So this can be
sprinkled on the salad.
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So let's mix it in now.
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Okay, wonderful.
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Mm-hmm, awesome.
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Just kind of
blend it really well.
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Yeah, just stir it in.
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Its color is really
popping. I know, smell it.
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Oh, it's wonderful.
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There you go.
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So next what? Let's
do the guacamole, now.
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Okay. Okay.
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Ingredients for the
Perfect Guacamole are:
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Okay, let's get
these avocadoes chopped.
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This is for the spicy cheese.
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I mean, this is for
the guacamole, sorry.
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Yes, yes, we did
this spicy cheese sauce
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in the other recipe.
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Uh, you know, you just
don't have to eat avocadoes,
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they're also very
good for your skin.
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You could do moisturizing
mask with them as well.
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Yes.
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But I don't like
to waste avocadoes.
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So I eat them all.
They're my favorite.
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Okay.
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Do we need it to
sculpt-chop these in squares?
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Or we're just
gonna put them in whole.
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Just-- 'cause
you're gonna mash them.
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Yeah, I'm gonna mash them,
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so you can just
put them in the bowl.
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I'll get rid of
that for you. Thank you.
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Okay.
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Okay, we're adding
the guacamole to the bowl.
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Yes, and we're gonna use
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a potato masher to mash them up.
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Oh, we're gonna pump bind it.
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I think we have a seed in there.
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Oh, okay claps.
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So we're gonna add the
onions. The red onions, yes.
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The tomatoes.
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Let's do that cilantro. Mm-hmm.
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Some lemon juice. Lemon juice.
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This is gonna be better
than store-bought guacamole.
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Oh, yes. By far,
everything is fresh.
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This is some
garlic. And jalapenos.
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We cannot forget the jalapenos.
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Do we have a spoon that
I could stir this up with?
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Well, let's see.
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Here's the
spoon. Okay, wonderful.
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Mm-hmm, yummy.
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Let's get that plate,
so we can plate it up.
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Where is it? It's
over there on the side.
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Oh, yes.
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Okay, look how
gorgeous this looks.
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Yes, and we'll be
using, not corn chips, today,
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but cucumbers.
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Now, these are the cucumbers
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that were grown from the garden.
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Yes, freshly picked.
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Oh, let's get the bowl to...
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the plate to...
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Let's plate up the rice.
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Wonderful.
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Just get on there.
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You know,
presentation is everything.
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This food looks good.
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Oh, and it smells amazing.
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Oh, wow.
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Okay.
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Mexican Rice Pilaf,
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made out of cauliflower
and Perfect guacamole.
00:11:14.77\00:11:18.41
Let's eat.
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I'm ready. All right.
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"Give me some chicken,"
you ever heard that before?
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A lot of people
always want some chicken.
00:11:32.59\00:11:34.92
And when they want
it, they want it fast.
00:11:34.96\00:11:37.53
And so that's some of
the issues we have, you know,
00:11:37.56\00:11:40.30
in these days, that
we got this fast chicken
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and all of that good stuff.
00:11:42.53\00:11:44.27
And we all know that
00:11:44.30\00:11:45.63
as we try to live
like a healthy lifestyle,
00:11:45.67\00:11:47.74
we want to avoid
some of the items
00:11:47.77\00:11:49.80
that comes with these things,
like the fats and all the oils
00:11:49.84\00:11:53.24
and all the cholesterol
that will come with it.
00:11:53.27\00:11:55.64
But hey, there's
nothing wrong with having
00:11:55.68\00:11:57.88
some good flavored food
that even tastes like chicken.
00:11:57.91\00:12:00.42
And so it's your
decision, what you want to do,
00:12:00.45\00:12:02.78
if you want to be
a vegetarian, great,
00:12:02.82\00:12:04.15
we'll share it
with you how to do that.
00:12:04.19\00:12:05.52
If you don't
want to be vegetarian,
00:12:05.55\00:12:06.89
then you know, do
things in your time.
00:12:06.92\00:12:08.26
Whatever works best for you.
00:12:08.29\00:12:09.62
But the key is that
you study for yourself.
00:12:09.66\00:12:11.33
And you find out what
is the most optimal thing.
00:12:11.36\00:12:14.10
And even though we're
talking about chicken today,
00:12:14.13\00:12:16.10
and we're gonna share a
couple of recipes with you
00:12:16.13\00:12:18.03
that may be helpful as well.
00:12:18.07\00:12:20.37
I remember, when I
hear people say that,
00:12:20.40\00:12:22.90
I remember the good
old days when I used to
00:12:22.94\00:12:24.71
even use some like
chicken and items like that.
00:12:24.74\00:12:27.24
I remember I used take
the real good care of mine,
00:12:27.28\00:12:30.31
I will cut mine up, I
will clean it properly,
00:12:30.35\00:12:32.48
I'll try to follow the
principles in the Bible,
00:12:32.51\00:12:34.12
I'll remove the fat,
00:12:34.15\00:12:35.48
and I'll try to
get the blood going,
00:12:35.52\00:12:37.22
you know, away
from me, you know,
00:12:37.25\00:12:38.85
the kosher chicken,
then I would season it up.
00:12:38.89\00:12:41.09
And I'll tell
you, kosher chicken
00:12:41.12\00:12:42.49
is not the
easiest thing to season.
00:12:42.52\00:12:44.43
And that thing is
like rubber sometimes.
00:12:44.46\00:12:46.39
But I'll season
it up really nice
00:12:46.43\00:12:48.96
and then I'll
let it set overnight.
00:12:49.00\00:12:51.00
And the funny thing was
my brothers and my sister
00:12:51.03\00:12:53.64
and when I'd be sleeping
and having a good restful night
00:12:53.67\00:12:57.21
they will come, and
they will like steal a wing
00:12:57.24\00:12:58.87
and steal a
drumstick and stuff like that.
00:12:58.91\00:13:01.18
And I wake up, I go
to school, go to work,
00:13:01.21\00:13:02.94
and then I come back
looking and I'm like,
00:13:02.98\00:13:04.55
"Man, I'm missing a wing,
00:13:04.58\00:13:05.91
I'm missing a
drumstick or a leg."
00:13:05.95\00:13:07.92
And they always took it,
00:13:07.95\00:13:09.28
'cause they always knew
I will season it up nicely.
00:13:09.32\00:13:11.19
But now, I don't per
se use chicken anymore.
00:13:11.22\00:13:13.89
But it doesn't mean that
00:13:13.92\00:13:15.26
I can't have a nice
little flavor in my food.
00:13:15.29\00:13:17.93
I know that's not the case.
00:13:17.96\00:13:19.29
So today, we're
gonna share with you,
00:13:19.33\00:13:20.66
a recipe in regards to
that and I'm sure you'll enjoy.
00:13:20.70\00:13:23.83
Now, what's the
issue with the chicken?
00:13:23.87\00:13:25.83
Okay, some people enjoy,
00:13:25.87\00:13:27.44
some don't, or
whatever like that.
00:13:27.47\00:13:28.80
And like I said, you know,
00:13:28.84\00:13:30.17
our program is like
a grape with a seed.
00:13:30.21\00:13:32.24
Take the information
that you'll find helpful.
00:13:32.27\00:13:34.18
If you find something
you don't like, no problem,
00:13:34.21\00:13:36.48
spit out the seed.
00:13:36.51\00:13:38.05
However, before
you spit out that seed,
00:13:38.08\00:13:39.61
make sure you study it,
00:13:39.65\00:13:41.38
because you maybe
spitting out something
00:13:41.42\00:13:42.95
that will save your life.
00:13:42.98\00:13:44.39
And so when we look at chicken
and items of that nature,
00:13:44.42\00:13:47.66
I mean, we all know
the connection, I mean,
00:13:47.69\00:13:50.66
it does have cholesterol
that comes from the animal.
00:13:50.69\00:13:53.53
It's loaded with the
fats, and it was funny that
00:13:53.56\00:13:56.03
as I was thinking the other day
00:13:56.06\00:13:57.60
that God knew
something important
00:13:57.63\00:13:59.97
when He said that we
must remove that fat,
00:14:00.00\00:14:02.57
because that fat does a
one-two punch on our body.
00:14:02.60\00:14:06.27
It increases our...
00:14:06.31\00:14:08.61
the extra blessings, you know,
it adds our extra blessings,
00:14:08.64\00:14:11.48
you know, we don't
say, nobody's fat or skinny.
00:14:11.51\00:14:13.08
Some of us are
just over blessed,
00:14:13.11\00:14:14.95
I used to be over
blessed, over 220 pounds plus
00:14:14.98\00:14:18.25
when I used to play football.
00:14:18.29\00:14:19.62
Now, I'm trying to
balance my blessings,
00:14:19.65\00:14:20.99
I think I have one or
two more to go, you know,
00:14:21.02\00:14:23.06
'cause we don't want to
teach you of how to lose weight.
00:14:23.09\00:14:24.73
So the fat was
causing a problem.
00:14:24.76\00:14:26.36
We know that the fat is
related to the diabetes as well.
00:14:26.39\00:14:29.63
You know, the person
dealing with type 2 diabetes,
00:14:29.66\00:14:32.27
in like first
couple of stages there,
00:14:32.30\00:14:34.24
the problem is not they're
not getting enough insulin,
00:14:34.27\00:14:36.17
the problem is the
insulin is not being received.
00:14:36.20\00:14:39.01
And so and what's holding
that receptivity from it,
00:14:39.04\00:14:42.51
is that fat that
kind of like blocks it,
00:14:42.54\00:14:44.81
so then the sugars stay high
in the blood and get doctor.
00:14:44.85\00:14:46.82
He will explain this to you.
00:14:46.85\00:14:48.18
So the fat was
causing that problem.
00:14:48.22\00:14:49.88
Also, we also
find with the chicken
00:14:49.92\00:14:51.55
that cholesterol as well,
00:14:51.59\00:14:52.99
and so you all
know this, you know,
00:14:53.02\00:14:55.32
you've heard it a million times.
00:14:55.36\00:14:57.03
But our goal today, is to share
with you a nice little recipe
00:14:57.06\00:14:59.69
that maybe helpful,
helpful and nutritious.
00:14:59.73\00:15:04.17
But the key to good cooking
is that it has to be tasty.
00:15:04.20\00:15:08.64
All right, this is the
key, it has to have some flavor.
00:15:08.67\00:15:11.27
If there's no
flavor, I'm not interested,
00:15:11.31\00:15:13.07
and I don't know about you.
00:15:13.11\00:15:14.44
So we're gonna look
at some of the items,
00:15:14.48\00:15:16.34
and the matter of
fact, let's go through one,
00:15:16.38\00:15:17.85
because you have to
have a good seasoning.
00:15:17.88\00:15:20.28
You know, if you cook chicken,
or let's look chicken in tofu.
00:15:20.32\00:15:23.49
If you cook both of
them without any seasoning,
00:15:23.52\00:15:26.35
in general, they'll
just taste not like much,
00:15:26.39\00:15:29.86
but the key is how
you do your seasoning.
00:15:29.89\00:15:32.43
And so I'm not gonna show
you how to do the seasoning
00:15:32.46\00:15:34.10
but I'll share my
little secret recipe with you.
00:15:34.13\00:15:36.83
It's Chicken-Style
Seasoning, and all you need is,
00:15:36.87\00:15:39.10
2 cups of
nutritional yeast flakes
00:15:39.13\00:15:42.30
1/3 cup of onion
powder 1/3 cup of salt
00:15:42.34\00:15:49.14
2 and 1/2
tablespoons of dried parsley
00:15:49.18\00:15:53.28
1 tablespoon of
sucanat or cane juice crystals
00:15:53.31\00:15:57.69
1 and 1/2
tablespoon of garlic powder
00:15:57.72\00:16:00.79
3/4 teaspoon of celery seed
00:16:02.22\00:16:07.43
1/4 cup of
salt-free Italian seasoning
00:16:07.46\00:16:11.23
and 1/2 teaspoon of cumin
00:16:11.27\00:16:14.50
Now, this is very important
00:16:16.10\00:16:17.44
that we understand
how to do this seasoning.
00:16:17.47\00:16:19.51
I know you all are like,
00:16:19.54\00:16:20.88
"What a 1/3 cup of
salt and this and that?"
00:16:20.91\00:16:23.14
Now, what we're doing is,
00:16:23.18\00:16:24.51
we're making a
good batch for you.
00:16:24.55\00:16:25.88
You know, we don't
want to be mixing up
00:16:25.91\00:16:27.25
all of those ingredients,
00:16:27.28\00:16:28.62
every time you're trying
to add flavor to something.
00:16:28.65\00:16:29.98
So we made a--
that's a good size batch,
00:16:30.02\00:16:32.39
and actually I
will just put it here.
00:16:32.42\00:16:34.66
When you put it in the
blender, you have a opportunity,
00:16:34.69\00:16:37.66
it will blend that,
like just like that.
00:16:37.69\00:16:39.43
You don't have to do anything.
00:16:39.46\00:16:40.80
Just make sure that the blender
is dry, properly, please.
00:16:40.83\00:16:43.26
Because then you start
getting clumps here and there.
00:16:43.30\00:16:45.33
So you blend it up,
00:16:45.37\00:16:46.70
it'll come out to
a nice fine powder
00:16:46.74\00:16:48.37
as you see there.
00:16:48.40\00:16:49.74
And you take that,
you put it in a zip lock,
00:16:49.77\00:16:51.34
or if you have a
nice little container,
00:16:51.37\00:16:52.84
you put it on that
container, and you label it,
00:16:52.87\00:16:55.08
"Give me some chicken."
00:16:55.11\00:16:56.44
No, you're not gonna label
it, "Give me some chicken."
00:16:56.48\00:16:57.88
But you can label uh,
"Chicken-Style Seasoning."
00:16:57.91\00:17:00.42
Or whatever of that nature
00:17:00.45\00:17:01.85
and here's the
cool thing about it,
00:17:01.88\00:17:03.22
you don't have to worry,
00:17:03.25\00:17:04.59
'cause when you go to the store,
00:17:04.62\00:17:05.95
and you look at a lot of these
00:17:05.99\00:17:07.32
chicken seasonings
and items like that.
00:17:07.36\00:17:08.69
You always see like,
some crazy ingredients,
00:17:08.72\00:17:10.96
some of them will even have MSG.
00:17:10.99\00:17:12.69
You know what
the funny thing is,
00:17:12.73\00:17:14.06
about the MSG, long
time ago, they found
00:17:14.10\00:17:15.63
"All MSG is cancer, be careful"
00:17:15.66\00:17:17.57
and everybody staying away
00:17:17.60\00:17:18.93
from the MSG
and stuff like that.
00:17:18.97\00:17:20.30
So now, we go to
store, we looking for MSG,
00:17:20.34\00:17:22.54
we don't see MSG on the label,
00:17:22.57\00:17:24.14
but they just
spelled that out for us,
00:17:24.17\00:17:25.51
Mono Sodium Glutamate.
00:17:25.54\00:17:28.04
What is that? MSG.
00:17:28.08\00:17:29.41
So if you see that on
there, thank you very much,
00:17:29.44\00:17:31.61
put it back down.
00:17:31.65\00:17:32.98
So don't worry about running
to the store and doing that.
00:17:33.01\00:17:34.95
You can do this, yourself.
00:17:34.98\00:17:36.32
And I guarantee
you, more and likely,
00:17:36.35\00:17:38.12
the majority of
those ingredients
00:17:38.15\00:17:39.72
that are there,
you have them at home.
00:17:39.75\00:17:41.69
But make it, make it, make it.
00:17:41.72\00:17:43.32
Keep it around, just in case
00:17:43.36\00:17:44.86
you need to add a little flavor,
00:17:44.89\00:17:46.23
you just go
ahead, and sprinkle that.
00:17:46.26\00:17:48.13
So we have that seasoning there,
00:17:48.16\00:17:50.00
and what we're gonna do is,
00:17:50.03\00:17:51.37
we're gonna go
ahead and use some tofu,
00:17:51.40\00:17:53.07
okay, we're gonna use tofu
00:17:53.10\00:17:54.47
and we're gonna add
the seasoning to that,
00:17:54.50\00:17:56.07
we're gonna do it really nice
00:17:56.10\00:17:57.44
and I'll share a couple
of testimonies with you.
00:17:57.47\00:17:58.91
But all we need
for the second part,
00:17:58.94\00:18:01.24
to make that chicken,
00:18:01.28\00:18:02.84
and then add the
Chicken-Style Seasoning to it.
00:18:02.88\00:18:04.78
And you're gonna see the
recipe come right up, here.
00:18:04.81\00:18:07.68
And all we need is one 14 oz.
00:18:07.72\00:18:10.72
package of extra firm tofu,
00:18:10.75\00:18:14.16
2 tablespoons of
Braggs liquid aminos
00:18:14.19\00:18:17.89
which is unfermented soy sauce,
00:18:17.93\00:18:19.56
2 tablespoons of oil
00:18:19.59\00:18:22.23
and 2 tablespoons of
chicken-style seasoning.
00:18:22.26\00:18:27.94
Now, real quick, I
repeat, that tofu you need,
00:18:27.97\00:18:30.54
needs to be extra,
00:18:30.57\00:18:32.37
if they even have a extra-extra,
00:18:32.41\00:18:33.74
get extra-extra-extra firm tofu,
00:18:33.78\00:18:36.34
because in order to do
this recipe, it has to be firm.
00:18:36.38\00:18:38.68
But if you just have
the firm or extra firm,
00:18:38.71\00:18:40.82
a little quick tip that
you can do is you take that
00:18:40.85\00:18:43.39
and you buy a
couple of low packages.
00:18:43.42\00:18:45.35
You take that, you put
that in a fridge or a freezer,
00:18:45.39\00:18:47.89
and you freeze it.
00:18:47.92\00:18:49.26
Then leave it for couple
of days or whatever like that.
00:18:49.29\00:18:51.09
Then, when you're
ready, maybe the day before,
00:18:51.13\00:18:52.89
I remember how I used to do it,
00:18:52.93\00:18:54.26
my chicken that I
prepared the day before.
00:18:54.30\00:18:55.63
A day before, you pull it out,
00:18:55.66\00:18:57.00
you let it thaw
out a little bit.
00:18:57.03\00:18:58.80
And then when it
gets nice and ready to go,
00:18:58.83\00:19:01.87
then you can pull that
out, try to dry up a little bit.
00:19:01.90\00:19:05.14
And then, we can
start our recipe.
00:19:05.17\00:19:07.61
So I'm gonna go right
ahead, I already have one here.
00:19:07.64\00:19:10.55
This is just a little, it
comes out of a box or whatever.
00:19:10.58\00:19:14.32
This one is extra
firm, because I went ahead
00:19:14.35\00:19:16.89
and froze it for us
and now just thawed out.
00:19:16.92\00:19:20.46
So I'll just cut
that through a little bit.
00:19:20.49\00:19:22.69
Don't worry if your knife
00:19:22.72\00:19:24.06
is not too sharp
you should be fine.
00:19:24.09\00:19:25.93
And you cut that all away.
00:19:25.96\00:19:27.46
So I'm just gonna cut a couple,
maybe three or four cuts here.
00:19:27.50\00:19:32.40
Then the next step is,
00:19:32.43\00:19:33.77
I'm just gonna go ahead
and cut it long way there.
00:19:33.80\00:19:37.47
And because I want some cubes,
00:19:37.51\00:19:39.54
the reason why I
want to do it like this is
00:19:39.57\00:19:41.34
'cause may be I could
even sprinkle this on a salad.
00:19:41.38\00:19:44.31
Then, you just
flip it to the side,
00:19:44.35\00:19:46.11
or you can use a cutting board,
whatever works best for you.
00:19:46.15\00:19:48.25
And you cut it half way through.
00:19:48.28\00:19:50.45
Then it should be falling off
and you have some cubes there.
00:19:50.49\00:19:53.79
You can see that
real nice and easy.
00:19:53.82\00:19:56.22
You have some cubes and
if you noticed the texture
00:19:56.26\00:19:58.19
to it, it's really like
kind of firm or stuff like that.
00:19:58.23\00:20:01.23
It's not like your average tofu
00:20:01.26\00:20:02.73
that would just
like melt in your hands,
00:20:02.76\00:20:04.47
if you know what
I'm talking about.
00:20:04.50\00:20:05.83
So we have that all there.
00:20:05.87\00:20:08.24
And I was just
speaking to someone,
00:20:08.27\00:20:10.41
a little bit before.
00:20:10.44\00:20:11.77
And I made it, I asked
them if it looked like chicken.
00:20:11.81\00:20:13.84
I'll give you their
response here in a second.
00:20:13.88\00:20:15.44
Then we'll take
the two tablespoons
00:20:15.48\00:20:18.21
of Braggs Liquid Aminos.
00:20:18.25\00:20:21.08
If you don't have
Braggs Liquid Aminos,
00:20:21.12\00:20:23.15
don't worry about it,
just take some bouillon,
00:20:23.18\00:20:25.09
some vegetable bouillon
or something of that nature.
00:20:25.12\00:20:28.56
Or you could just
skip that all together.
00:20:28.59\00:20:30.36
You just want to
get that in there
00:20:30.39\00:20:31.96
to add a little
extra flavor to it.
00:20:31.99\00:20:35.53
Then we're going to go ahead,
and add the 2 tablespoons,
00:20:35.56\00:20:40.10
whoops, that's all right.
00:20:40.14\00:20:41.47
It's all gonna mix up anyway.
00:20:41.50\00:20:42.84
The two tablespoons of,
00:20:42.87\00:20:46.44
we have Chicken-Style Season,
00:20:46.47\00:20:47.81
let me see if I can
grab a little spoon here.
00:20:47.84\00:20:49.64
This will work a
little bit better.
00:20:49.68\00:20:51.11
And then you mix
that up properly.
00:20:51.15\00:20:54.02
Okay, and while
that is going there,
00:20:54.05\00:20:55.95
you just, you want to get it,
00:20:55.98\00:20:57.32
it's almost like bread
in there, a little bit.
00:20:57.35\00:20:58.85
But not bread in it,
you know what I mean.
00:20:58.89\00:21:00.52
And you mix that up there,
00:21:00.56\00:21:02.99
and you get your
pot ready as well.
00:21:03.02\00:21:05.69
Put it on high heat.
00:21:05.73\00:21:08.56
Let that warm up a little bit
00:21:08.60\00:21:09.93
and then we're got
to add some oil to that.
00:21:09.96\00:21:12.97
You can do it with or
without the oil, it's up to you.
00:21:13.00\00:21:16.17
But oil just adds
a little extra flavor
00:21:16.20\00:21:18.44
and also it helps
with the cooking of it.
00:21:18.47\00:21:20.81
And so I'll put
that into sauce pan here.
00:21:20.84\00:21:23.55
That's my two tablespoons,
00:21:23.58\00:21:25.38
you can do the
extra virgin olive oil.
00:21:25.41\00:21:28.22
Or some people use grape seed,
00:21:28.25\00:21:29.75
whatever you have
access to should be fine.
00:21:29.78\00:21:32.39
The less oil, the better.
00:21:32.42\00:21:35.12
If you don't have a non-stick,
then you have to like,
00:21:35.16\00:21:38.79
work your way around it.
00:21:38.83\00:21:40.80
And then you
just take those items,
00:21:40.83\00:21:43.53
and you add them to that.
00:21:43.57\00:21:44.90
That's gonna heat
up there a little bit.
00:21:44.93\00:21:47.37
All right.
00:21:47.40\00:21:49.10
And you put that on high heat.
00:21:49.14\00:21:50.47
Let me tell you something
about that soy real quick,
00:21:50.51\00:21:52.21
as that heats up there.
00:21:52.24\00:21:54.11
A lot of people
have questions about soy.
00:21:54.14\00:21:55.78
Does it cause this problem?
Does it cause that problem?
00:21:55.81\00:21:58.61
Well, the question is up to you.
00:21:58.65\00:22:01.38
Study, study for yourself,
to show yourself a proof.
00:22:01.42\00:22:03.95
The thing is soy kind
of gets the batter out,
00:22:03.99\00:22:06.45
because it has vital estrogens.
00:22:06.49\00:22:09.29
And somewhere along the line,
somebody is gonna study it.
00:22:09.32\00:22:11.29
But, just because
it's qualified as estrogen,
00:22:11.33\00:22:13.16
doesn't mean it works
the same way as estrogen.
00:22:13.19\00:22:15.36
You know, estrogen causes things
00:22:15.40\00:22:16.73
that kind of like
expand the stuff and so.
00:22:16.77\00:22:18.40
There's a lot of
news about this or that.
00:22:18.43\00:22:20.50
And we're not gonna tell
you exactly what you should do,
00:22:20.54\00:22:22.14
but the key is to study.
00:22:22.17\00:22:23.61
But also even
when it comes to soy,
00:22:23.64\00:22:25.61
we need to find
temperance in all things.
00:22:25.64\00:22:28.31
Of course, you
may find something bad
00:22:28.34\00:22:30.11
when a person wakes
up in the morning, right.
00:22:30.15\00:22:32.35
And they start off
with soy milk, okay.
00:22:32.38\00:22:35.22
Then they do some scramble
tofu which is made from what?
00:22:35.25\00:22:38.09
Soy.
00:22:38.12\00:22:39.45
Then they take a
slice of soy bread,
00:22:39.49\00:22:41.06
and what kind of
butter do they put on that.
00:22:41.09\00:22:42.69
They put a little
soy butter on that
00:22:42.72\00:22:44.33
and I'm like "Man,
that's enough soy."
00:22:44.36\00:22:45.86
Then we go to work,
00:22:45.89\00:22:47.23
and we snacking
on some roasted what?
00:22:47.26\00:22:48.80
Soy nuts.
00:22:48.83\00:22:50.70
Then in the middle of the
day, we want a little snack,
00:22:50.73\00:22:52.87
you know, even
though we should try best
00:22:52.90\00:22:54.27
to avoid that snack, we buy...
00:22:54.30\00:22:55.94
what kind of smoothie do we buy?
00:22:55.97\00:22:57.57
We buy a smoothie
made with soy milk
00:22:57.61\00:23:00.58
and a whole
bunch of other items.
00:23:00.61\00:23:01.94
Then lunch time comes in. Phew.
00:23:01.98\00:23:03.78
If you're not soyed out,
I'm almost soyed out already.
00:23:03.81\00:23:06.01
Then we have lunch. And
we have a burger, right?
00:23:06.05\00:23:08.12
We have the soy bread.
00:23:08.15\00:23:09.48
What kind of
mayonnaise do they put on that?
00:23:09.52\00:23:10.85
Soy mayonnaise, okay.
00:23:10.89\00:23:12.82
What kind of
cheese they put on that?
00:23:12.85\00:23:14.19
Soy cheese.
00:23:14.22\00:23:15.72
And what kind of
burger did we put on that?
00:23:15.76\00:23:17.69
We didn't even
get to the burger yet.
00:23:17.73\00:23:19.06
The burger's a soy burger.
I'm almost soyed out already.
00:23:19.09\00:23:23.67
So are you tired of soy
yet? Good, well, me, too.
00:23:23.70\00:23:27.34
Then, dinner comes
00:23:27.37\00:23:28.90
and we have some brown
rice with some soy chunks
00:23:28.94\00:23:31.37
and of course we all got
to have a little dessert.
00:23:31.41\00:23:34.11
So what kind of ice
cream? Soy ice cream.
00:23:34.14\00:23:36.48
So who would not
have a problem with soy
00:23:36.51\00:23:39.05
if you're using it too much?
00:23:39.08\00:23:41.12
I was just at the
store the other day,
00:23:41.15\00:23:42.68
I even saw a detergent.
00:23:42.72\00:23:44.49
You know what the
detergent was based on?
00:23:44.52\00:23:46.15
It's soy based detergent.
00:23:46.19\00:23:47.79
Now, my body has to
deal with it on the outside.
00:23:47.82\00:23:49.99
So a lot of us are doing things,
00:23:50.03\00:23:52.06
and we're doing it too much.
00:23:52.09\00:23:53.93
So let's find some
temperance. All right.
00:23:53.96\00:23:55.96
The things that are
good, be moderate in it.
00:23:56.00\00:23:58.00
And then you
won't have a problem.
00:23:58.03\00:23:59.37
So today, because I know
00:23:59.40\00:24:00.74
I'm gonna have
some chicken here,
00:24:00.77\00:24:02.50
and instead of
drinking soy milk,
00:24:02.54\00:24:03.91
I'll just make some cashew milk.
00:24:03.94\00:24:05.27
I'll make some
almond milk or you know,
00:24:05.31\00:24:07.21
I'll find a nice little balance,
00:24:07.24\00:24:08.68
so we are not overdoing it.
00:24:08.71\00:24:10.75
So I think that my pot
is getting warmed up here.
00:24:10.78\00:24:14.25
And you let
that go a little bit.
00:24:14.28\00:24:17.82
Oh, man, it's looking good.
00:24:19.79\00:24:21.69
And if you notice here,
00:24:21.72\00:24:24.19
it started to
get a little crispy,
00:24:24.23\00:24:26.16
you turn that
down in just a tad.
00:24:26.19\00:24:29.93
And you do that
there for a little while,
00:24:29.96\00:24:31.90
and you let it sit on
low, keep flipping it,
00:24:33.54\00:24:36.20
so all sides could get nice
and brown, as you see there.
00:24:36.24\00:24:40.31
And I like to do mine slowly.
I'd do the slow cooking way.
00:24:40.34\00:24:44.21
And if you noticed, it
kind of holds together.
00:24:44.25\00:24:47.05
So you put that on low heat
00:24:47.08\00:24:48.62
and you should,
you should be good.
00:24:48.65\00:24:51.42
I'm gonna let that simmer there
00:24:51.45\00:24:53.32
and brown a little
bit more on all ends.
00:24:53.36\00:24:55.79
And what you want to
do is take a little time,
00:24:55.82\00:24:57.43
if it needs little
bit more oil, then, do so.
00:24:57.46\00:24:59.09
You can even add a
little water to that now.
00:24:59.13\00:25:01.90
Because now, the
seasonings have gotten on it,
00:25:01.93\00:25:05.73
but if you want to
make it really taste good,
00:25:05.77\00:25:07.60
you need to do
it the night before
00:25:07.64\00:25:08.97
and let it sit in
there, add some onion
00:25:09.00\00:25:11.61
and some garlic
and all that good stuff
00:25:11.64\00:25:13.38
and have a great time with it.
00:25:13.41\00:25:14.88
I'm gonna show you my
little finished product,
00:25:14.91\00:25:16.61
because that's
gonna take a little while.
00:25:16.64\00:25:17.98
We don't have all the time.
00:25:18.01\00:25:19.85
Here, I have a nice
00:25:19.88\00:25:23.59
and you all take a
quick look at that.
00:25:23.62\00:25:25.15
This is my nice little
soy, not soy but tofu chicken.
00:25:25.19\00:25:29.86
I call this lunch express,
the cool thing about it is
00:25:29.89\00:25:32.76
if you do a good batch of
this, oh, man, it's fantastic.
00:25:32.79\00:25:36.67
Put it in a little Tupperware
00:25:36.70\00:25:38.03
or something you
bring that to work.
00:25:38.07\00:25:39.40
Most people when
they are at work,
00:25:39.43\00:25:40.77
what do you find for lunch?
00:25:40.80\00:25:42.14
If you want to eat
healthy, you buy a salad.
00:25:42.17\00:25:43.61
So go ahead and buy that salad.
00:25:43.64\00:25:45.17
You just pull this out,
00:25:45.21\00:25:46.71
and sprinkle that over
on the top of your salad.
00:25:46.74\00:25:48.84
So I asked a
friend of mine here,
00:25:48.88\00:25:50.55
and I said "Does that
it looks like chicken?"
00:25:50.58\00:25:51.91
and she says "Well, it's okay,
00:25:51.95\00:25:53.42
the chicken is a little
long" and stuff like that.
00:25:53.45\00:25:55.18
And you know what, that's fine
00:25:55.22\00:25:56.55
because we don't
want to be duplicate it,
00:25:56.58\00:25:58.45
you know,
sometimes, when you try to get
00:25:58.49\00:25:59.92
too close to the real
thing, you have to cut corners.
00:25:59.95\00:26:02.02
So you could do that.
00:26:02.06\00:26:03.39
But next time, if
you want it to look
00:26:03.43\00:26:04.76
like those nice chicken strips
that they puton that salad,
00:26:04.79\00:26:07.26
you know, on a chicken salad?
00:26:07.30\00:26:08.63
You just cut it long ways
00:26:08.66\00:26:10.00
and you can
follow the same recipe.
00:26:10.03\00:26:12.50
The other day I
was flying somewhere
00:26:12.53\00:26:14.10
I can't even remember.
00:26:14.14\00:26:15.47
And normally, you
know the airlines,
00:26:15.50\00:26:16.84
they don't
always have like per se
00:26:16.87\00:26:18.37
the best vegetarian food.
00:26:18.41\00:26:20.24
So I always
carry my food with me.
00:26:20.28\00:26:22.71
Matter of fact, they
even try to stop me sometimes,
00:26:22.74\00:26:24.58
"Sir, you can't
bring in an extra bag."
00:26:24.61\00:26:26.01
I'm like, "It's
food, would you like some?"
00:26:26.05\00:26:27.42
And he's like,
"Yes" so I give them.
00:26:27.45\00:26:28.78
So I was on a plane,
00:26:28.82\00:26:30.15
and they were serving
out the food and stuff,
00:26:30.19\00:26:31.72
and of course, you know,
00:26:31.75\00:26:33.09
it wasn't per
se anything for me.
00:26:33.12\00:26:34.46
And so I was like, "Ma'am,
that's okay, I'll pass on that.
00:26:34.49\00:26:36.42
Can you just bring
the plate and then,
00:26:36.46\00:26:38.09
you know, a knife and fork?"
00:26:38.13\00:26:39.46
And so she brought that.
00:26:39.49\00:26:40.83
And you know what I opened
up out of my Tupperware, right.
00:26:40.86\00:26:42.93
I opened up my nice little
mock chicken as you see here.
00:26:43.33\00:26:47.10
I pulled that out
and I have something
00:26:47.14\00:26:48.54
like little pita bread
00:26:48.57\00:26:49.90
and I took a little cut
of cucumbers and tomatoes.
00:26:49.94\00:26:53.07
I put that in the middle.
00:26:53.11\00:26:54.44
And I put this in
there. And man, oh, man.
00:26:54.48\00:26:57.08
The only bad thing was
00:26:57.11\00:26:58.91
the whole plane started
smelling like tofu chicken.
00:26:58.95\00:27:02.08
And so everybody
is like looking over
00:27:02.12\00:27:04.29
and what's going on over there?
00:27:04.32\00:27:05.65
Even the flight attendant, I
won't tell you which airline,
00:27:05.69\00:27:07.56
the flight attendant walked by,
00:27:07.59\00:27:08.92
she was like,
"Hmm, what's that?"
00:27:08.96\00:27:10.29
I was like,
"Would you like some?"
00:27:10.33\00:27:11.66
she said, "Yes."
00:27:11.69\00:27:13.03
So she pulled
out her little napkin
00:27:13.06\00:27:14.40
and I put the
little tofu in there
00:27:14.43\00:27:15.76
and she went into a
corner and she ate it.
00:27:15.80\00:27:17.17
And she came
back and she was like,
00:27:17.20\00:27:18.53
"Wow, what's that?
00:27:18.57\00:27:19.90
What kind of chicken is that?"
00:27:19.93\00:27:21.27
I said, "Oh, Ma'am,
I'm sorry to inform you,
00:27:21.30\00:27:23.07
it's not per se chicken.
00:27:23.10\00:27:24.57
But it's my favorite ticken,
you know what a ticken is?
00:27:24.61\00:27:28.11
Tofu chicken."
00:27:28.14\00:27:29.48
And so she enjoyed it,
she wanted the recipe itself.
00:27:29.51\00:27:32.31
So if you don't
appreciate that recipe,
00:27:32.35\00:27:33.95
just give it to somebody else.
00:27:33.98\00:27:35.32
'Cause somebody
else will love it.
00:27:35.35\00:27:36.79
And so our goal
is slowly but surely
00:27:36.82\00:27:38.55
as you make a transition,
00:27:38.59\00:27:40.12
to move away from
certain of these products
00:27:40.16\00:27:42.29
or animal products
or stuff like that.
00:27:42.32\00:27:43.83
Why don't you give it a try?
00:27:43.86\00:27:45.19
You can still
have some good flavor.
00:27:45.23\00:27:46.56
One of my friends, they decided
00:27:46.59\00:27:47.93
to do something,
meatless Mondays.
00:27:47.96\00:27:49.43
So maybe on
your meatless Monday,
00:27:49.46\00:27:51.00
you can make some
of this seasoning.
00:27:51.03\00:27:52.67
And enjoy it. I'm sure you will.
00:27:52.70\00:27:54.87
Because I have as
well. Have a good one.
00:27:54.90\00:27:57.11