Have you ever wondered exactly
how to prepare healthy food
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that actually tastes good?
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Well, stay tuned,
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while Evita Tezeno and
yours truly, Nyse Collins,
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show you just how to do it
and give you something better,
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A Taste of Paradise.
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Welcome to A Taste of Paradise.
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My name is Evita Tezeno
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and we are making wonderful
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tantalizing recipes this season.
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And I wanna tell you
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a little bit about the raw diet.
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The raw diet is,
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not to intimidate you
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or don't make it discourage you,
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but it is a
transition to a healthier life.
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You can implement
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maybe a wrong meal
once a week or even,
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I wouldn't say once a month,
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because you need more than that.
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But once a week, put
a raw meal in your diet,
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say have a raw day, and eat,
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you know, raw for
breakfast, and raw for dinner,
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and try new
things, try new vegetables,
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new fruit, and experiment.
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So today, we're gonna make
one of my favorite recipes,
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because I used to
love tuna as a child,
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and we're making
a Not Tuna Salad.
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So the ingredients
for this recipe are:
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So in today's recipe,
we're using dried dill
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and 'cause fresh
dill is not always
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accessible to most people,
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but we're using fresh parsley.
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And remember again, the
reason why we soak the nuts
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because they have
enzyme inhibitors,
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and it's best to soak them,
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so they release
this enzyme inhibitor,
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and they're better to digest.
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So we're using the almonds
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and sunflower seeds,
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and if you're allergic to nuts,
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you can double up
on the sunflower seeds,
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and not use the almonds,
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but the almonds
give it a lot of flavor.
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We have our chopped celery.
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And celery is
one of the vegetables
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that is good for the bones,
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it's shaped like a bone,
and it's amazing how the Lord
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shaped vegetables like
certain parts of the body,
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and those vegetables are good
for those parts of the body,
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like walnuts are
good for the brain,
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and beets are
good for the heart,
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those things, that's amazing
how the Lord has done that.
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We have the parsley,
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red onions and I love
red onions in my food.
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The Himalayan sea salt.
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And kelp powder
which comes from a seaweed,
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that what's make it...
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It has the kind of fishy taste.
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And last but not
least, lemon juice,
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and then the dill.
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So it's a very simple recipe,
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that you could just
combine all ingredients
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and you're just processing
them in the food processor.
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And you want to
go around the sides,
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so all the
ingredients thoroughly mixes in.
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One thing that most people
are afraid of, is seaweed.
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And the kelp is the
seaweed in this recipe.
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And kelp, seaweed
is so good for you,
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it's high in iodine,
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and it has so many
different nutrients in it,
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and so you need to try,
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I go to the Asian store because
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they have a plethora of seaweed,
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and just try different seaweeds,
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and one of my
favorite is the Seaweed Salad.
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And there's great
recipes on the internet,
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so you can try
different types of seaweed
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and they each have
a distinctive flavor.
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So I think this
recipe is finished.
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So we're gonna plate it.
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And you can eat this
recipe with crackers.
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But I paired it with celery
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and red bell pepper today.
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And this is a
great snack, you can...
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It's a great recipe
that you can bring to work.
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And you can share
with friends, potluck.
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It is so good and so easy,
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it was a quick recipe.
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And there you have it.
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A Not Tuna Salad.
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Free from mayonnaise,
and it's really good for you
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and so tantalizing,
the taste is wonderful.
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This is Evita Tezeno
with A Taste of Paradise
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and remember,
to live life fresh.
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Welcome, welcome.
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Today, today, we
have a special program.
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No wheat, no meat,
gluten-free burgers.
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And now this is like a big thing
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that's starting to
pick up more and more,
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everybody is wondering like
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what's going on with
the wheat, all right.
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We know we should
hold off on the meat,
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but now it's like nobody's
eating anything anymore.
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There's a big push, of course,
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as we all know
to gluten-free items
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and it's nothing personally
wrong with that, but today,
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we're gonna look
at the little bit
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of the science behind it,
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and then make a nice little
burger that we all can enjoy,
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so I'm truly
excited about this today,
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where we can try so
many different options
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that God has given us.
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He's given us a
variety of things,
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some that have, some that don't,
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but what we wanna do is
bring it all back together,
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so I figured, you know what?
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I'm gonna bring one
of my special guests,
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one of my good buddies
back, his name a Chef G.W. Chew.
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Yes, Chef Chew,
what's going on, chef?
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Doing great, how are you doing?
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Man, good, good,
good to see you again.
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I'm glad that we
can come, and hang out,
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and go over some of these,
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these delicious
recipes, of course.
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You know,
everybody's always like,
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"Nyse is always
trying to keep it real simple
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and stuff like that."
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So I said, "You know what?
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I'm gonna give it a something
little more complicated.
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I'm gonna bring in
a chef to do that."
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And you are a chef,
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and you actually
own a restaurant.
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Yes, yes.
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And just tell us real
quick a little bit about that,
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it's called Something Better.
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You say we're not just
gonna give you anything,
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we're gonna
give you something...
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Something
better. Something better.
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Tell us a little bit about
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Something Better
Healthy Gourmet Food.
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Well, Something
Better Gourmet Foods
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is actually a
plant-based restaurant
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located in
Fayetteville, Arkansas.
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I mean, we
specialize in about everything,
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from pizzas, and stir fries.
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We have a product
called, "Better than Meat,"
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which is actually a meat
substitute that's very tasty.
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So it looks like
meat, tastes like meat,
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but guess what?
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It is not meat. It's not meat.
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Watch it now.
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So that's like, that's,
it's better than chicken,
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better than beef.
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Better than beef, man.
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So it looks like
chicken, tastes like chicken,
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but guess what?
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It's not chicken.
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It's not
chicken, it's not chicken.
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Beautiful, man. I'm
excited to hear about that.
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And, you know, one other thing,
great thing about it, we also,
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our whole menu, pretty much,
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almost 90% can make gluten-free.
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Really?
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And also that's a
great alternative for those
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who may be on a
gluten-free diet as well.
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Oh, so check this out.
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So it's no meat,
better than meat,
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and now we probably have
something better than wheat.
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Wait, wait, wait, time
out, we don't wanna redo
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what God has in store,
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but sometimes the Lord
has given us some items
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that don't even
have gluten in it.
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And there's a big push
with this gluten stuff.
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You know what I mean?
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Gluten is making
my stomach hurting.
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Right, right.
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And gluten is causing
this, or gluten is causing that.
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Well, I just have
a quick little item,
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anything that God
made in general is good,
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there may be certain things
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that may not
work for some people,
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that's why I was
talking about earlier,
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about variety the
Lord has given us.
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You know, I heard of some
people who can't eat bananas.
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I'm sorry for you
'cause I love the bananas.
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But, no problem, God
has given you blueberries,
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He's given you,
you know, other items,
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I'm talking about
apples and all of these things
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and so everybody now, not
everybody, but in general,
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there's a push
against a weak product,
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not personally against,
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but some people
are intolerant of it...
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They're not able to digest it.
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Or something like
celiac disease and stuff.
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And have you
encountered that quite a bit?
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Yes, a many of our clients,
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we actually have
started doing a meal program,
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that's actually geared to
people who have gluten-free,
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who are gluten-free.
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Okay.
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And so we put them
on a complete program
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that has no wheat and no
other, no other products,
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that I have to had
to clean gluten as well.
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Makes it a little challenging,
it's not easy cooking
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gluten-free meals, I mean,
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where we actually have been
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able to put together a
program in helping people
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who want that,
who go through that.
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Cool, cool, cool.
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Now, the problem is not
per se like only the gluten,
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because I was doing some studies
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and working with
quite a few clients as well,
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and a lot 'em they
say are gluten intolerant,
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but when we did the research,
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we find that
sometimes a lot of these...
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'Cause the gluten
intolerance is basically
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a different form of a allergy.
00:10:09.44\00:10:10.77
You know what I
mean? Right. Exactly.
00:10:10.81\00:10:12.14
And allergy is not per
se like about the allergy,
00:10:12.17\00:10:13.94
that tells people
it's a good thing,
00:10:13.98\00:10:15.31
it's a sign that your
immune system is like working,
00:10:15.34\00:10:17.45
it is working too
much, it's overworking.
00:10:17.51\00:10:19.31
Right, right.
00:10:19.35\00:10:20.68
And so when we look at this
gluten intolerance situation,
00:10:20.72\00:10:23.55
we find out that
quite a bit of it
00:10:23.59\00:10:25.55
is initiated or
provoked not per se from the...
00:10:25.59\00:10:28.79
Gluten. Not from the gluten.
00:10:28.82\00:10:30.49
But a lot of times it's
from dairy products, the milk,
00:10:30.53\00:10:32.96
and eggs, and cheese,
so I have all these people
00:10:32.99\00:10:34.96
who are going on
this gluten-free diets.
00:10:35.00\00:10:37.00
And I get to the
root of the problem.
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Right, they haven't got
the root of the problem.
00:10:38.40\00:10:39.73
Exactly, exactly.
00:10:39.77\00:10:41.10
So if you have to
do this gluten-free
00:10:41.14\00:10:42.47
for the rest of your life,
00:10:42.50\00:10:43.84
you have a per se
solve the problem.
00:10:43.87\00:10:45.21
So what we wanna
try to do is find out
00:10:45.24\00:10:46.61
what is the
cause of the problem?
00:10:46.64\00:10:47.98
And when we started
to look at the cause,
00:10:48.01\00:10:49.61
it's, it's, a lot of
it's related to these dairies,
00:10:49.64\00:10:51.81
so they went on gluten-free,
00:10:51.85\00:10:53.58
but they still have this problem
00:10:53.65\00:10:55.12
because they
still use at sometimes,
00:10:55.15\00:10:57.05
milk or eggs or cheese or...
00:10:57.12\00:10:59.15
And matter of
fact, with that cheese,
00:10:59.19\00:11:00.59
like a lot of people say,
00:11:00.66\00:11:01.99
"I don't drink
milk, I drink soy milk."
00:11:02.02\00:11:03.36
Great. Do you eat ice cream?
00:11:03.39\00:11:04.73
No. Do you eat
cheese? Well, well.
00:11:04.76\00:11:07.50
You know, it takes
almost ten gallons of milk
00:11:07.50\00:11:09.86
to make one pound of cheese.
00:11:09.90\00:11:11.50
You're probably
better off drinking milk,
00:11:11.53\00:11:13.50
if you know what
I'm talking about,
00:11:13.54\00:11:14.87
than actually
eating cheese, but,
00:11:14.90\00:11:16.24
"Ah, man, the
stuff tastes good."
00:11:16.27\00:11:17.61
Maybe, you know,
00:11:17.64\00:11:18.97
we've done a million
recipes on cheese substitutes,
00:11:19.01\00:11:20.84
so but let's look,
okay, let's say somebody does
00:11:20.88\00:11:23.61
have an intolerance to
wheat as you were talking,
00:11:23.65\00:11:26.11
and we were chatting
earlier, now some of the wheat,
00:11:26.15\00:11:28.85
grain stuff is
not the same anymore,
00:11:28.88\00:11:30.25
so that may be the reason.
00:11:30.29\00:11:31.62
Exactly, what they find is that,
00:11:31.65\00:11:33.05
when you look at agriculture,
00:11:33.09\00:11:34.76
agriculture has
changed than what it was,
00:11:34.79\00:11:36.56
let's say 80 years ago.
00:11:36.59\00:11:37.99
But right now they have wheat,
that's a hybrid strand of wheat
00:11:38.03\00:11:40.86
and what they do, they
grow with so many pesticides,
00:11:40.90\00:11:43.43
they add it where they've,
00:11:43.50\00:11:44.83
they've made and manipulated
the actual seed itself,
00:11:44.87\00:11:47.40
so it's not
exactly the same wheat
00:11:47.47\00:11:49.07
that our ancestors had
00:11:49.10\00:11:50.44
or even when you
read the Bible days.
00:11:50.47\00:11:51.94
We're not
getting that good wheat,
00:11:51.97\00:11:53.51
you know, that we
need to be getting.
00:11:53.54\00:11:54.88
So what you find is that,
00:11:54.91\00:11:56.24
it's to some degree things have
changed with the actual wheat
00:11:56.28\00:11:58.71
and there could be
some things that, you know,
00:11:58.75\00:12:00.42
cause the people
not to have digestion,
00:12:00.45\00:12:02.15
you know, proper digestion
of some of these products.
00:12:02.18\00:12:04.29
At the same time, many
people that we're finding also
00:12:04.32\00:12:06.86
who come with gluten allergies,
many of them are ascertaining
00:12:06.89\00:12:10.23
other causes in their diet.
00:12:10.26\00:12:11.59
Right, right.
00:12:11.63\00:12:12.96
So they may be drinking
milk, they may be eating cheese,
00:12:12.99\00:12:14.30
they may be on a high
meat diet and they just say,
00:12:14.36\00:12:15.83
"Hey, I'm gluten intolerant."
00:12:15.86\00:12:17.37
But they're not actually looking
00:12:17.43\00:12:18.77
at the whole
picture of their life,
00:12:18.80\00:12:20.14
so they have to be
balanced in how you actually
00:12:20.17\00:12:22.00
look at the approach
of ascertaining that,
00:12:22.04\00:12:24.44
ascertaining gluten-free.
00:12:24.47\00:12:25.81
And you hear something about
like the wheat is not the same,
00:12:25.84\00:12:27.88
a matter of fact, when
one thing has been shown,
00:12:27.91\00:12:29.71
that if you over
use something too much,
00:12:29.74\00:12:31.65
you will develop
a intolerance to it,
00:12:31.68\00:12:33.25
you know what I mean?
00:12:33.28\00:12:34.62
If you use bread everyday
for the rest of your life,
00:12:34.65\00:12:36.85
your body is like,
time out, temperance,
00:12:36.89\00:12:38.99
you know what I mean?
00:12:39.02\00:12:40.36
It's like what
allergy most people have?
00:12:40.42\00:12:41.79
Peanuts.
00:12:41.82\00:12:43.16
What happened
in the early 1900s,
00:12:43.19\00:12:44.93
when at the time to make
a candy bars that are using,
00:12:44.96\00:12:48.06
almonds for 7.99 a pound,
00:12:48.10\00:12:49.46
they used peanuts
for 99 cents a pound,
00:12:49.50\00:12:50.93
so they put
peanuts, instead of using
00:12:50.97\00:12:52.37
olive oil for a high
amount, they used what oil?
00:12:52.40\00:12:54.90
Peanut oil and stuff.
And even the soy as well.
00:12:54.94\00:12:56.77
Yep, and so when
you overdo something,
00:12:56.84\00:12:58.84
now people have
peanut allergies so bad,
00:12:58.87\00:13:01.14
if they just smell it, I mean,
00:13:01.18\00:13:03.01
it's trouble,
you know what I mean?
00:13:03.04\00:13:04.38
I'll tell you about this
flight that I was about to have,
00:13:04.41\00:13:06.18
I was coming from
South Africa and one person
00:13:06.21\00:13:07.95
had a peanut allergy on a plane
and the flight attendant said,
00:13:07.98\00:13:11.02
"Anybody on this...
00:13:11.05\00:13:12.39
In that area,
within ten rows of them,
00:13:12.42\00:13:14.26
do not use peanut."
00:13:14.29\00:13:15.62
A matter of fact, she hung up,
00:13:15.66\00:13:17.03
then she got back
on the microphone,
00:13:17.06\00:13:18.39
she's like, a matter of fact,
00:13:18.43\00:13:19.76
"We're gonna be
over, hours for like 15,
00:13:19.79\00:13:21.56
over the sea for 15 hours,
00:13:21.60\00:13:23.63
anybody on the plane who
has peanuts, don't use it."
00:13:23.67\00:13:25.80
Why?
00:13:25.83\00:13:27.20
Because that person,
they may not have to eat it,
00:13:27.24\00:13:28.57
if they just smell it, you know,
00:13:28.60\00:13:30.87
so sometimes, yes,
we have overdone wheat
00:13:30.91\00:13:33.07
and as a result the body
is like, enough, too much,
00:13:33.11\00:13:35.54
too much of wheat, I'll cry,
00:13:35.58\00:13:36.91
you know what I'm talking about?
00:13:36.95\00:13:38.28
So let's say, somebody does have
00:13:38.31\00:13:39.65
the gluten
intolerance there, you know,
00:13:39.68\00:13:41.35
let's go ahead and
make something delicious
00:13:41.38\00:13:43.45
and phenomenal for
them and what were...
00:13:43.49\00:13:45.39
You have a special recipe?
00:13:45.42\00:13:46.76
Yeah, we have a really
awesome recipe actually.
00:13:46.82\00:13:48.36
Today, we're gonna
be making a delicious,
00:13:48.39\00:13:50.43
"No Wheat, No
Meat Gluten Burger".
00:13:50.49\00:13:52.39
No meat, no
wheat, no wheat, no meat,
00:13:52.43\00:13:54.56
whatever, it's
gonna be gluten-free.
00:13:54.60\00:13:56.36
It's gonna be
better than meat also.
00:13:56.40\00:13:57.97
Better than meat,
gluten-free burger
00:13:58.00\00:13:59.83
and I want
everybody to enjoy this.
00:13:59.87\00:14:01.57
Get your pens and papers ready,
00:14:01.60\00:14:02.94
'cause this is an
opportunity for you
00:14:02.97\00:14:04.31
to work with
others to help yourself.
00:14:04.34\00:14:06.24
I even do, I, in general,
don't have a gluten intolerance
00:14:06.27\00:14:09.58
but this is crucial, so...
00:14:09.61\00:14:11.05
You know, but
one of the things too
00:14:11.08\00:14:12.41
that you find though, even at...
00:14:12.45\00:14:13.82
Let's say, you don't
have a gluten allergy.
00:14:13.85\00:14:15.48
But you don't know how to
actually cook other grains.
00:14:15.52\00:14:17.49
Yeah, variety.
00:14:17.52\00:14:18.85
And some of us are
stuck in a rut, you know,
00:14:18.89\00:14:20.26
we use wheat, we use
corn, and that's pretty much it.
00:14:20.29\00:14:22.29
You know, so when you...
00:14:22.32\00:14:23.66
You know, the gluten-free has
kind of caused people to also
00:14:23.73\00:14:25.73
to learn how to
use other grains.
00:14:25.76\00:14:27.50
So it gives varieties.
00:14:27.50\00:14:28.83
Exactly, it
gives them varieties.
00:14:28.86\00:14:30.23
So I made all
works for the best,
00:14:30.27\00:14:31.60
you know, so you can...
00:14:31.63\00:14:32.97
You know, so that kind of has
some benefits to some degree.
00:14:33.00\00:14:34.70
'Cause they get in our
creativity, they start moving
00:14:34.74\00:14:36.40
when you think about it.
00:14:36.44\00:14:37.77
Excellent, excellent.
00:14:37.81\00:14:39.14
So let's look at
what this variety
00:14:39.17\00:14:40.54
that God has given us is,
00:14:40.58\00:14:42.21
and we're gonna do
this quick recipe...
00:14:42.24\00:14:43.65
Exactly.
00:14:43.71\00:14:45.05
And it's quick, nice and simple,
00:14:45.08\00:14:46.41
little burger or
whatever like that,
00:14:46.45\00:14:47.78
so here it is,
this is our No Meat,
00:14:47.82\00:14:49.78
No Wheat Gluten-Free
Burger, either way you call it,
00:14:49.82\00:14:53.72
and all you need is:
00:14:53.76\00:14:55.09
All right.
00:15:17.81\00:15:19.15
And so I think
that's pretty much it,
00:15:19.18\00:15:21.38
that's the simple recipe.
00:15:21.42\00:15:22.85
And you all can do
this with your eyes closed,
00:15:22.88\00:15:24.92
just don't burn
yourself in the process.
00:15:24.95\00:15:26.69
So, chef, where
do we start this?
00:15:26.76\00:15:28.09
We're gonna start by
showing firstly the grain
00:15:28.12\00:15:30.76
or it's actually,
believe it or not,
00:15:30.83\00:15:32.36
it's a seed, it's
actually considered a grain,
00:15:32.39\00:15:34.63
but then actually when
you look at the origin,
00:15:34.66\00:15:36.10
it's actually a seed
used in ancient China
00:15:36.13\00:15:39.00
and it's pretty
awesome, so when we cook this,
00:15:39.03\00:15:40.80
we already have it, we're
not gonna cook it right now,
00:15:40.84\00:15:42.60
but when you cook this meal,
00:15:42.64\00:15:43.97
you actually use
three cups of water
00:15:44.01\00:15:45.71
and also one cup of millet.
00:15:45.74\00:15:47.88
So it's about three to
one. Three to one, exactly.
00:15:47.91\00:15:50.31
Three to one, so you
just go ahead and boil it up,
00:15:50.35\00:15:52.25
it takes about 30, 40
minutes and we're gonna,
00:15:52.28\00:15:54.55
it's pretty much that's
how you make the millet.
00:15:54.58\00:15:56.55
So this is how we buy
it there from the store.
00:15:56.58\00:15:58.62
So this is a good grain there.
00:15:58.65\00:16:00.49
Exactly, this is the
finished product as well,
00:16:00.52\00:16:02.52
the actual cooked millet.
00:16:02.56\00:16:03.89
This is how it
looks when you cook it,
00:16:03.96\00:16:05.29
so we went ahead and we
expedited the process here
00:16:05.33\00:16:08.50
and this is the cooked millet.
00:16:08.53\00:16:10.07
Cook millet exactly.
Cook millet, gluten-free
00:16:10.10\00:16:11.93
Gluten-free. Gluten-free.
00:16:11.97\00:16:13.34
But they say this
stuff is for the birds.
00:16:13.37\00:16:14.70
For the birds.
00:16:14.74\00:16:16.07
But that is not
what's used in bird mixes,
00:16:16.10\00:16:17.44
but today, you know,
we're gonna get a power packed,
00:16:17.47\00:16:19.17
mineral filled,
I mean, delicious,
00:16:19.21\00:16:21.81
I mean, healthy millet.
00:16:21.84\00:16:23.55
I mean, they say
that millet is used
00:16:23.58\00:16:25.01
for helping with the colon,
it's very high in B vitamins.
00:16:25.05\00:16:27.75
Look at that.
00:16:27.78\00:16:29.12
It actually is
very good in calcium
00:16:29.15\00:16:30.99
and also other minerals as well.
00:16:31.02\00:16:32.85
So it's very, very healthy.
00:16:32.89\00:16:34.26
Man, so let's
get busy with this.
00:16:34.29\00:16:35.89
Hey, if you
don't mind. All right.
00:16:35.92\00:16:37.33
So we have that
cooked millet. All right.
00:16:37.36\00:16:39.13
Do we work with that first?
00:16:39.16\00:16:40.50
No, that's gonna
be at the very end.
00:16:40.53\00:16:41.83
Right now we're gonna
actually make right here
00:16:41.86\00:16:43.33
what I have which
is a sautéed squash,
00:16:43.37\00:16:46.27
vegetable blend,
and we're gonna go ahead
00:16:46.30\00:16:47.64
and put our
ingredients together,
00:16:47.67\00:16:49.00
so we have our
squash and zucchini.
00:16:49.04\00:16:50.71
The great thing
about squash and zucchini,
00:16:50.77\00:16:52.11
it actually kind of has,
00:16:52.14\00:16:53.48
I like to say a
slime effect, you know,
00:16:53.51\00:16:55.48
and I like to say
that, because what happens,
00:16:55.51\00:16:57.01
it kind of does what eggs
do, kind of simmer the okra.
00:16:57.05\00:16:59.85
You know, when you cook okra,
00:16:59.88\00:17:01.28
it kind of has
that kind of that slim,
00:17:01.32\00:17:03.12
that kind of that yolk,
egg yolk kind of effect.
00:17:03.15\00:17:04.95
So we're gonna use
squash and zucchini,
00:17:04.99\00:17:06.89
we'll also have a
little bit of a cabbage.
00:17:06.92\00:17:08.26
So real quick,
we're gonna mix this up,
00:17:08.29\00:17:09.62
we're gonna cook this, you said?
00:17:09.66\00:17:10.99
We're gonna cook this.
00:17:11.03\00:17:12.36
And what I'm doing right now
00:17:12.39\00:17:13.73
is mixing all
of the ingredients,
00:17:13.76\00:17:15.06
all of the vegetables, plus
our kickin chicken seasoning
00:17:15.10\00:17:16.43
and our olive oil.
00:17:16.46\00:17:17.80
So I'll get the fire
started then, all right.
00:17:17.83\00:17:19.17
That sounds
good, that sounds good.
00:17:19.20\00:17:20.54
I'm mixing the cabbage in,
gonna put some white onions,
00:17:20.57\00:17:21.90
you can use any onions you want,
00:17:21.94\00:17:23.27
red onion, yellow
onions, any of those,
00:17:23.30\00:17:25.14
we have about a quarter
cup of kickin chicken season,
00:17:25.17\00:17:27.94
and then we're gonna add
a little bit of olive oil,
00:17:27.98\00:17:29.58
about one
quarter cup of olive oil,
00:17:29.61\00:17:30.95
and we're gonna mix
all of that together.
00:17:30.98\00:17:32.95
Very nice, very nice.
00:17:32.98\00:17:34.45
And I'm gonna mix that together.
00:17:34.48\00:17:37.59
Get the seasoning
right in there, mixed up.
00:17:37.62\00:17:39.52
So you got the kickin
chicken style seasoning,
00:17:39.55\00:17:41.19
you got the
zucchini, you got the squash.
00:17:41.22\00:17:42.99
Exactly.
00:17:43.02\00:17:44.36
You've got the whole
works, we'll talk about
00:17:44.39\00:17:45.73
the zucchini
squash here shortly,
00:17:45.76\00:17:47.10
so you mean that's
it, it's that simple.
00:17:47.13\00:17:48.66
It's that easy, but
there's some science
00:17:48.70\00:17:50.37
behind this as well.
00:17:50.43\00:17:51.77
What you find is
that again the zucchini
00:17:51.80\00:17:53.13
and the squash
works as a binder.
00:17:53.17\00:17:55.10
We use hot millet
because that also has
00:17:55.14\00:17:57.07
a sticky consistency as well.
00:17:57.11\00:17:58.74
All right, all right.
00:17:58.77\00:18:00.21
So when you try to form the
burger, it's gonna be a lot,
00:18:00.24\00:18:01.58
it's gonna be
easy to form, you know,
00:18:01.61\00:18:03.28
and that's kind
of what gluten does.
00:18:03.31\00:18:04.65
A lot of times we have gluten
patties that we make, you know,
00:18:04.68\00:18:06.65
in the vegetarian world.
00:18:06.68\00:18:08.28
So we're gonna use ingredients
that does the same principles
00:18:08.32\00:18:10.42
that the gluten does.
00:18:10.45\00:18:11.79
Very nice, very nice.
00:18:11.82\00:18:13.15
That's kind of what
we're following here.
00:18:13.19\00:18:14.52
Okay. So that's mixed up.
00:18:14.56\00:18:15.89
We're gonna go ahead
and spray some oil on here.
00:18:15.92\00:18:17.26
Let us spray.
00:18:17.29\00:18:18.99
All right, so we get that going.
00:18:19.03\00:18:20.66
And we go ahead
and put this on here.
00:18:20.73\00:18:22.03
All right.
00:18:24.87\00:18:26.20
So that's nice and
hot, that's ready to go,
00:18:26.23\00:18:28.24
so one of the key things
is, is get it nice and warm.
00:18:28.27\00:18:30.61
Exactly.
00:18:30.64\00:18:31.97
In advance
there, we got the ready,
00:18:32.01\00:18:33.98
the cooked millet,
we have the squash,
00:18:34.01\00:18:36.48
the zucchini,
all of these items.
00:18:36.51\00:18:38.28
Then what's the
next step we have?
00:18:38.31\00:18:40.12
Well, at this point,
we're gonna actually take,
00:18:40.15\00:18:41.92
and we're gonna let that cook,
00:18:41.95\00:18:43.28
we already have some pre-made
to expedite our process here.
00:18:43.32\00:18:45.65
Okay, so this is,
this is how it should look.
00:18:45.69\00:18:47.96
Exactly.
00:18:47.99\00:18:49.32
Real quick, you put a
little paprika on here.
00:18:49.36\00:18:52.69
This is how it should look
00:18:52.73\00:18:54.10
and once that is
cooked there properly,
00:18:54.10\00:18:55.90
this is how, oh,
man, that looks good,
00:18:55.93\00:18:57.27
can I just stop right here
in the recipe, eat it like up?
00:18:57.33\00:18:59.13
Come on.
00:18:59.17\00:19:00.67
All right, so what
do we do with this now?
00:19:00.70\00:19:02.60
Well, what we're gonna do now
00:19:02.64\00:19:03.97
is to simply put this in a bowl.
00:19:04.04\00:19:05.37
Yeah.
00:19:05.41\00:19:06.74
And then go ahead and put
the millet on top of here.
00:19:06.78\00:19:08.11
Okay, so now we
take the cooked millet,
00:19:08.14\00:19:09.74
we put that along with our
00:19:09.78\00:19:11.11
prepared squash
and zucchini mix?
00:19:11.15\00:19:12.71
All right.
00:19:12.75\00:19:14.08
Exactly, and I'm gonna
stick my hand in here in this,
00:19:14.15\00:19:15.48
go ahead and put this together.
00:19:15.52\00:19:16.85
So you gotta get down in
it. Yeah, get down in it, man.
00:19:16.89\00:19:18.85
I love recipes like this,
so we can get down and dirty.
00:19:18.89\00:19:21.79
And what we're
gonna do from here,
00:19:21.82\00:19:23.46
we're gonna make
some burgers, yeah?
00:19:23.49\00:19:24.99
Gonna make some
burgers. All right.
00:19:25.03\00:19:26.36
So you kind of see how
it's kind of starting to bind,
00:19:26.39\00:19:28.13
you saw how it
kind of has a nice...
00:19:28.16\00:19:29.80
Wow, that thing
is thick already.
00:19:29.83\00:19:31.17
You know, exactly.
00:19:31.20\00:19:32.53
So right here
we got a, you know,
00:19:32.57\00:19:33.94
bit of all together.
00:19:33.97\00:19:35.30
All right.
00:19:35.34\00:19:36.67
And so what's great, you know,
it's gonna have a nice color,
00:19:36.71\00:19:38.04
we gonna brown it on
00:19:38.07\00:19:39.41
the griddle once that comes off.
00:19:39.44\00:19:40.78
Okay.
00:19:40.81\00:19:42.14
And now at this point,
we're pretty much as done,
00:19:42.18\00:19:43.51
that's all we have to do.
00:19:43.55\00:19:44.88
So I'll take this here,
let's pretend that this is done
00:19:44.91\00:19:46.25
pretty much and
I'm gonna go ahead,
00:19:46.28\00:19:47.85
put that in my bowl back
here, oh, that's ready, good.
00:19:47.88\00:19:51.25
We'll make a
little extra for myself.
00:19:51.29\00:19:52.62
Yeah, there you go. Do
we have to spray that again?
00:19:52.65\00:19:54.69
Yeah, we can spray it
again, if you don't mind.
00:19:54.72\00:19:56.06
We're gonna go ahead and
start forming the patties,
00:19:56.09\00:19:58.76
ah, this is looks...
this is nice, real nice.
00:19:58.79\00:20:01.03
And quick, if somebody
don't wanna use the spray,
00:20:01.06\00:20:03.33
they can use olive
oil, it doesn't matter?
00:20:03.37\00:20:04.77
Exactly, exactly.
Yes, it's real simple.
00:20:04.80\00:20:06.13
So we're trying to give
people a variety here, you know,
00:20:06.17\00:20:08.24
work with what you have,
00:20:08.27\00:20:09.60
a lot of times people get
stuck in the recipes and stuff,
00:20:09.64\00:20:12.64
and they think
there's only one way to do it,
00:20:12.67\00:20:14.78
but what we're trying to
do is get a foundation going,
00:20:14.81\00:20:17.21
you know, and
when you're at home,
00:20:17.25\00:20:18.98
if you only have olive
oil, then that's what you use.
00:20:19.01\00:20:21.32
If you have
spray, cool, or whatever.
00:20:21.35\00:20:22.95
Now some people
do, some people don't,
00:20:22.98\00:20:24.69
I mean, whatever it
is, just work with it.
00:20:24.72\00:20:26.49
So then we get that burger.
00:20:26.52\00:20:27.86
The burgers are made. All right.
00:20:27.89\00:20:29.26
Looking like a...
00:20:29.29\00:20:30.63
Look at that, that is seriously.
00:20:30.69\00:20:32.03
No wheat, no meat.
Better than hamburgers, I mean.
00:20:32.06\00:20:33.40
You have a quarter,
quarter pound of all in that.
00:20:33.43\00:20:34.73
There you go, man.
That's it. All right.
00:20:34.76\00:20:36.10
You can put that back on
here for me, if you don't mind.
00:20:36.13\00:20:38.20
I'll go ahead and
get that browning.
00:20:38.23\00:20:39.57
Very nice, oh, man,
this is the real deal here.
00:20:39.60\00:20:43.04
Oh, yes. There you go.
00:20:43.07\00:20:45.57
I was a little concerned,
you know, when I said,
00:20:45.61\00:20:47.71
I was like, how is that millet
gonna stick together like that,
00:20:47.74\00:20:51.48
but the key is I
guess when it's hot, yep.
00:20:51.51\00:20:53.15
When it's hot, it actually
has like a real sticky paste
00:20:53.18\00:20:56.05
kind of consistency.
00:20:56.08\00:20:57.42
So when you press
it, it can form...
00:20:57.45\00:20:58.79
Even by itself, it
can form into a patty,
00:20:58.82\00:21:00.46
the millet by itself.
00:21:00.49\00:21:01.82
So when you add the squash,
00:21:01.86\00:21:03.19
that egg kind of
concept comes out of it,
00:21:03.22\00:21:05.76
now you have that,
that whole burger a kind of,
00:21:05.79\00:21:07.86
you know, kind of science that
we're working with right here.
00:21:07.93\00:21:10.07
Very nice, very nice, okay,
so we get that going or what...
00:21:10.13\00:21:12.90
Yeah, we're gonna let it,
00:21:12.93\00:21:14.64
let's turn it down a little bit,
00:21:14.67\00:21:16.00
got my hands a little,
let me go, wipe my hands.
00:21:16.04\00:21:17.37
We're in a
kitchen, we're having fun,
00:21:17.41\00:21:18.94
so let's go on and
turn this down just enough.
00:21:18.97\00:21:21.81
What do I do?
00:21:21.84\00:21:23.18
I just go ahead,
should I flip it?
00:21:23.21\00:21:24.55
Try to flip it, yeah.
00:21:24.58\00:21:25.91
All right, watch this now.
00:21:25.95\00:21:27.28
My fast food days.
00:21:27.32\00:21:28.65
Oh, it looks nice. Look at that.
00:21:28.68\00:21:30.15
All right then, one more time.
00:21:30.19\00:21:32.49
And a great
thing with this recipe,
00:21:32.52\00:21:33.86
everything is already cooked.
00:21:33.92\00:21:35.59
You know, so it's no
red, there's no red meat here.
00:21:35.62\00:21:37.76
You know, you don't get to
worry about being extra red
00:21:37.79\00:21:40.40
or, you know, blood
coming out, it's already cooked,
00:21:40.46\00:21:42.30
so all you gotta do is...
00:21:42.33\00:21:43.70
You don't have to
worry about E. coli.
00:21:43.73\00:21:45.07
No E. coli, none of that.
00:21:45.10\00:21:46.43
So everything is already cooked,
00:21:46.47\00:21:47.80
so all you're doing here
is browning the actual burger
00:21:47.84\00:21:49.40
on both sides
and I'm telling you,
00:21:49.44\00:21:51.07
it looks good already, man, wow.
00:21:51.11\00:21:53.21
This is not a
joke, this is not a joke.
00:21:53.24\00:21:55.41
Ladies and gentleman, I
hope you got the recipe,
00:21:55.44\00:21:57.51
'cause if you don't,
I'm gonna take it back,
00:21:57.58\00:21:58.95
I'm gonna pat it in,
00:21:58.98\00:22:00.42
and so if you've
probably already got the bottom.
00:22:00.45\00:22:02.35
Hey, man, I always say this,
when I give out recipes I say,
00:22:02.38\00:22:04.75
at least if you get
rich off, you give me 2%.
00:22:04.79\00:22:06.96
Come on, now.
00:22:06.99\00:22:08.32
That's it, just give me
2%, that's all I ask for.
00:22:08.36\00:22:09.69
Don't forget to give
that back his ten too, yeah.
00:22:09.72\00:22:11.73
There you go, most
importantly. There you go.
00:22:11.76\00:22:13.13
Right, so then we have
this little burger here,
00:22:13.16\00:22:15.83
I mean, it's so funny
00:22:15.86\00:22:17.23
because I was
working with one individual
00:22:17.27\00:22:18.63
and she was like, "Man,
I was making these meals
00:22:18.67\00:22:21.84
and the meal...
00:22:21.87\00:22:23.20
I was so hungry, I
couldn't wait for it to finish."
00:22:23.24\00:22:25.51
Right. I said,
so what did you do?
00:22:25.54\00:22:27.08
She said, "I just stopped
in the middle and I ate it."
00:22:27.14\00:22:29.28
And here's the good news, look,
00:22:29.31\00:22:30.81
you don't have
to worry about it.
00:22:30.85\00:22:32.18
It's overcooked, undercooked,
you know what I mean?
00:22:32.21\00:22:33.88
Because like
chef just mentioned,
00:22:33.92\00:22:35.28
it's already cooked for you,
00:22:35.32\00:22:36.85
so work with it,
of course, be patient,
00:22:36.89\00:22:38.79
make sure your meal...
00:22:38.82\00:22:40.22
Make your meal time,
you're following a schedule
00:22:40.26\00:22:41.99
and then that's
pretty much, it's done,
00:22:42.02\00:22:44.13
well, what do we do from here?
00:22:44.19\00:22:45.53
Well, from here, I
mean, we pretty much have
00:22:45.56\00:22:47.03
a finished product,
and we're gonna, I guess,
00:22:47.10\00:22:49.40
we can show them
our finished product,
00:22:49.43\00:22:50.93
and we're gonna
do another special,
00:22:50.97\00:22:52.37
special thing as well.
00:22:52.40\00:22:54.24
Let me see right here, so
what about these burgers here?
00:22:54.27\00:22:56.47
Gotta put them down
here, put them down.
00:22:56.50\00:22:57.84
Wow.
00:22:57.87\00:22:59.21
You kind of get
an idea right here
00:22:59.24\00:23:00.68
of the, some finished
product, isn't that cool?
00:23:00.71\00:23:02.04
Oh, okay, so that's how
it looks when it comes out?
00:23:02.08\00:23:04.05
Exactly, exactly.
00:23:04.08\00:23:05.41
All right, let me
just scoop by you here.
00:23:05.45\00:23:06.82
I'm sorry, I
didn't even do my job,
00:23:06.85\00:23:08.18
I was supposed to be cooking up,
00:23:08.22\00:23:09.55
cleaning up in
here, so we have that,
00:23:09.58\00:23:11.29
let's put that down.
00:23:11.32\00:23:12.69
And the any variety,
00:23:12.72\00:23:15.56
any other things
that we can do with that.
00:23:15.59\00:23:17.36
Yeah, we actually
can make meatballs,
00:23:17.43\00:23:19.93
and we can actually
make sausage patties,
00:23:20.00\00:23:21.90
and we can also do some links,
00:23:21.93\00:23:25.67
and we're gonna actually
show another alternative
00:23:25.70\00:23:28.34
to increase the efficiency
and really maximize this,
00:23:28.37\00:23:33.01
no wheat, no meat burger.
00:23:33.04\00:23:34.38
No wheat, no meat.
00:23:34.41\00:23:35.74
And make some different
alternatives out of it.
00:23:35.78\00:23:37.11
You know, so
we're gonna go ahead
00:23:37.15\00:23:38.51
and get our
blender out if we can.
00:23:38.55\00:23:39.88
And we're gonna go ahead
00:23:39.91\00:23:41.25
and just do a round two on this.
00:23:41.28\00:23:42.62
How are we gonna... You
call this a power, what?
00:23:42.65\00:23:44.25
A power move.
00:23:44.29\00:23:45.62
A power move. A power move.
00:23:45.65\00:23:47.16
How do you have a
power move up in a kitchen?
00:23:47.22\00:23:48.89
Hey, man, you've
got to have power moves,
00:23:48.92\00:23:50.29
that's the best
part in the kitchen,
00:23:50.33\00:23:51.66
you gotta have fun.
00:23:51.69\00:23:53.03
I mean, to be in a
kitchen, it's always a drudge,
00:23:53.06\00:23:54.56
we don't wanna go in there.
00:23:54.60\00:23:55.93
I've always found
that when we have some...
00:23:55.96\00:23:57.30
Make it fun, so I like
to have some power moves
00:23:57.33\00:23:59.57
which just makes everybody
say, wow, you know, I mean,
00:23:59.60\00:24:02.47
it's like, you
know, is this comes out,
00:24:02.50\00:24:04.67
the fun comes out and you
can really just have people
00:24:04.71\00:24:06.61
so they can eat
better, look good, feel good,
00:24:06.68\00:24:08.71
and all that good
stuff I like to say.
00:24:08.74\00:24:10.08
Okay, so how do
we do our power move,
00:24:10.15\00:24:12.08
'cause this is powerful already?
00:24:12.11\00:24:13.45
It's already powerful.
00:24:13.52\00:24:14.85
How can you make something
that's already powerful,
00:24:14.88\00:24:16.22
more powerful?
00:24:16.25\00:24:17.59
Hey, well, we're gonna
see how we're gonna do it?
00:24:17.62\00:24:18.95
And actually,
it's not only gonna be
00:24:18.99\00:24:20.32
this more powerful, it's gonna
be ten times more nutritious.
00:24:20.36\00:24:21.69
We have an ingredient
here called, golden flaxseeds.
00:24:21.72\00:24:24.23
Flaxseeds, some people call it,
00:24:24.26\00:24:25.66
let me see, let me
just take a quick look.
00:24:25.69\00:24:27.40
You all see that
there, you all know flaxseed,
00:24:27.40\00:24:29.83
some say linseed, this is
it, this is good stuff here,
00:24:29.86\00:24:34.30
now I know, you
know, we use this,
00:24:34.34\00:24:36.07
you know, for our clients
00:24:36.10\00:24:37.47
who are dealing with
a little constipation...
00:24:37.51\00:24:38.84
Or something like
that helps, you know,
00:24:38.87\00:24:40.98
keep things moving along,
00:24:41.01\00:24:42.84
but so we're gonna
make this power move,
00:24:42.88\00:24:45.31
let me share
just a little recipe,
00:24:45.35\00:24:47.28
how to do that power move.
00:24:47.32\00:24:48.72
Make sure you get your pens
and paper ready, here it is,
00:24:48.75\00:24:50.89
all you need is one and
one half cup of flaxseed
00:24:50.95\00:24:54.59
or some people call it linseed,
00:24:54.62\00:24:56.79
and you only need
one quarter cup of water.
00:24:56.83\00:25:00.73
Is it? Like does it?
00:25:00.76\00:25:02.06
Does it?
00:25:02.10\00:25:03.43
Why are you gonna give
me like a simple power move?
00:25:03.47\00:25:04.80
It needs to be complicated.
00:25:04.83\00:25:06.17
When people live a
healthy lifestyle, they think,
00:25:06.20\00:25:08.07
"Oh, you know,
I have to do this,
00:25:08.10\00:25:09.77
and I have to do that,
and bend over five times,
00:25:09.80\00:25:12.04
do this, you know,
and add this, and..."
00:25:12.07\00:25:14.18
That's all you need to
add? All you need to add.
00:25:14.21\00:25:15.71
So I'm gonna let you start,
00:25:15.74\00:25:17.08
'cause I gotta see
this simple power move.
00:25:17.15\00:25:18.48
You go over into your area here.
00:25:18.51\00:25:20.22
All we're gonna do is
take the one and a half cup
00:25:20.25\00:25:21.72
of flaxseed here.
00:25:21.75\00:25:23.22
Flaxseed, okay.
00:25:23.25\00:25:24.59
We're gonna grind it into
a meal, make flaxseed meal.
00:25:24.62\00:25:26.52
Very nice.
00:25:26.55\00:25:27.89
This is a cheaper way
also for those who wanna make
00:25:27.92\00:25:29.82
a flaxseed meal,
rather than buying it
00:25:29.86\00:25:31.19
from, you know, from
the scratch, from the store,
00:25:31.23\00:25:32.56
you can just simply,
just take whole flaxseed
00:25:32.59\00:25:34.36
and make your own flaxseed
meal from whole flaxseed.
00:25:34.36\00:25:37.43
Okay. All right.
00:25:37.47\00:25:38.80
So we're gonna go ahead
and blend this up into a meal.
00:25:38.83\00:25:40.20
It takes about a
minute to get it to a point
00:25:51.85\00:25:54.08
where it comes
out to what we need.
00:25:54.12\00:25:57.99
And that should be good.
00:25:58.02\00:25:59.39
All right.
00:25:59.42\00:26:00.82
All right, all
right, look at that.
00:26:00.89\00:26:02.22
So that's flaxseed
meal, let me just say
00:26:02.26\00:26:03.66
something real quick with you,
00:26:03.69\00:26:05.03
a lot of people go
out and pay for this...
00:26:05.06\00:26:06.83
Exactly. And look
how easy it was done.
00:26:06.86\00:26:08.16
How easy it was.
00:26:08.20\00:26:09.53
You just, you just
buy the whole flaxseed,
00:26:09.56\00:26:10.90
you know what I mean?
00:26:10.93\00:26:12.27
And then you can
grind it up yourself,
00:26:12.30\00:26:13.64
because once you
grind it, it now is open
00:26:13.67\00:26:15.50
and if you leave
it there too long,
00:26:15.54\00:26:17.11
it will go bad on
you, so we don't want that.
00:26:17.14\00:26:18.91
Save your money and buy
some regular whole flaxseeds.
00:26:18.94\00:26:21.38
So real quick, what
else do we have to do?
00:26:21.41\00:26:23.35
Because I'm about to
eat here. Come on, okay.
00:26:23.38\00:26:25.31
We're gonna go
ahead and get our bowl.
00:26:25.35\00:26:26.82
All right, so
do I move this now?
00:26:26.85\00:26:28.75
You can move it down, please.
00:26:28.78\00:26:30.42
And we're gonna take one
cup of the flaxseed meals,
00:26:30.49\00:26:32.89
it's gonna be a
little extra here,
00:26:32.92\00:26:34.26
we're gonna take one cup of it,
00:26:34.29\00:26:35.89
if you care for some extras,
00:26:35.92\00:26:37.26
put it inside of a container,
store it in a refrigerator.
00:26:37.33\00:26:39.16
So we have one
cup of the flaxseed.
00:26:39.19\00:26:41.40
I hope you are paying attention,
00:26:41.43\00:26:43.03
I'm looking to see if
you're paying attention or not.
00:26:43.06\00:26:45.23
Then we have one
quarter cup of water.
00:26:45.27\00:26:48.34
That's it? That's it.
00:26:48.37\00:26:49.70
You want a spoon there?
00:26:49.74\00:26:51.07
I actually take a fork. Okay.
00:26:51.11\00:26:52.44
And we're gonna go ahead
and make a paste from this
00:26:52.47\00:26:54.98
and what you're
gonna find is that,
00:26:55.01\00:26:56.34
just we're gonna blend this up,
00:26:56.38\00:26:57.71
I'll mix it together, I'm sorry.
00:26:57.75\00:26:59.15
And now you're gonna find that
00:26:59.18\00:27:00.58
it is gonna kind
of form into a ball.
00:27:00.65\00:27:01.98
This is our power move.
It's our power move, man.
00:27:02.02\00:27:03.92
We're gonna add this to this mix
00:27:03.95\00:27:06.02
and we're gonna make a meat ball
00:27:06.05\00:27:07.39
with this thing, man.
00:27:07.42\00:27:08.76
It's gonna be this,
I mean, now you find
00:27:08.79\00:27:10.16
it has a nice, nice consistency,
00:27:10.19\00:27:12.09
kind of like, almost can
make a burger out of that.
00:27:12.13\00:27:13.86
Look at that.
Excellent brain burger man.
00:27:13.93\00:27:15.70
Excellent, excellent.
00:27:15.73\00:27:17.07
We're gonna go ahead
now and take this mix again,
00:27:17.10\00:27:18.43
our previous mix.
00:27:18.47\00:27:19.80
Hey, check it out.
00:27:19.83\00:27:21.17
This stuff is
serious, because I only have
00:27:21.20\00:27:23.10
a couple of seconds here, chef.
00:27:23.14\00:27:24.47
Okay, okay. I'm getting hungry.
00:27:24.51\00:27:25.84
All right, man.
We're gonna take...
00:27:25.87\00:27:27.21
So I'll take that
little piece and then do what?
00:27:27.28\00:27:28.61
Little ball, it's
about a couple to mix,
00:27:28.64\00:27:29.98
we're gonna throw it
in there, little bit more.
00:27:30.01\00:27:31.35
And we're gonna go ahead
and just mix this together
00:27:31.38\00:27:32.71
some more again,
00:27:32.75\00:27:34.08
this is gonna make
it even more binding,
00:27:34.12\00:27:35.45
and I'm gonna make
some meatballs with this.
00:27:35.48\00:27:38.05
All right. Mixing
meat balls with this.
00:27:38.09\00:27:39.42
So I bind that together,
now we're gonna go ahead...
00:27:39.45\00:27:41.99
I hope you all are seeing this,
00:27:42.02\00:27:43.36
'cause it's gonna
disappear right here,
00:27:43.43\00:27:44.76
it's gonna disappear.
00:27:44.79\00:27:46.13
So right now we
have... Now we have a meatball.
00:27:46.16\00:27:47.73
Right here. Check this out.
00:27:47.76\00:27:50.13
The meatball, I hope you
can see this, this meatball,
00:27:50.17\00:27:53.50
really simple, really easy.
00:27:53.54\00:27:55.70
No Meat, No Wheat
Gluten-Free Burger, enjoy.
00:27:55.74\00:27:59.64