Have you ever wondered
00:00:01.36\00:00:02.70
exactly how to
prepare healthy food
00:00:02.73\00:00:04.10
that actually taste good?
00:00:04.13\00:00:05.83
Well, stay tuned
while Evita Tezeno
00:00:05.87\00:00:07.67
and yours truly Nyse Collins
show you just how to do it
00:00:07.70\00:00:10.64
and give you something better,
00:00:10.67\00:00:12.41
A Taste of Paradise.
00:00:12.44\00:00:13.91
Welcome to A Taste of Paradise.
00:00:32.26\00:00:34.16
My name is Evita Tezeno.
00:00:34.20\00:00:36.97
And I am feeling
like I want a donut.
00:00:37.00\00:00:43.04
A donut hole
00:00:43.07\00:00:44.81
and you're saying
Evita, you can't have donuts.
00:00:44.84\00:00:48.21
Not on a raw
diet, but you're wrong.
00:00:48.24\00:00:51.75
You can have
donuts on a raw diet.
00:00:51.78\00:00:55.92
And they're delicious,
they're beautiful to look at.
00:00:55.95\00:01:00.16
And they're also nutritious.
00:01:00.19\00:01:02.06
Can you believe that?
00:01:02.09\00:01:03.99
So the recipe is:
00:01:04.03\00:01:06.66
So we're gonna begin this recipe
00:01:28.55\00:01:30.95
and if you notice that
00:01:30.99\00:01:32.82
all the different sweeteners
00:01:32.85\00:01:36.49
in this recipe are from nature.
00:01:36.52\00:01:40.03
The dates, the pineapple,
00:01:40.06\00:01:43.13
the coconut
'cause coconut is sweet,
00:01:43.16\00:01:45.80
even the unsweetened
kind, it has a sweet taste.
00:01:45.83\00:01:49.84
All of these are
from God's bounty
00:01:49.87\00:01:52.51
and they are not refined.
00:01:52.54\00:01:54.68
Now refined sugar,
00:01:54.71\00:01:57.25
if you're a vegetarian,
you shouldn't eat it.
00:01:57.28\00:02:00.32
Because it is not
a vegetarian product.
00:02:00.35\00:02:03.99
Refined sugar is
refined through bone blacking
00:02:04.02\00:02:07.56
which comes from a animal
00:02:07.59\00:02:10.09
and it's burnt
charred and they refined,
00:02:10.13\00:02:13.43
they filter that with the sugar
00:02:13.46\00:02:16.90
or with the molasses.
00:02:16.93\00:02:18.33
So almost all
commercial sugar is used
00:02:18.37\00:02:23.61
with the bone blacking,
00:02:23.64\00:02:25.64
unless you buy the
vegetarian or vegan sugar
00:02:25.67\00:02:29.84
and most health food
stores sell those products.
00:02:29.88\00:02:34.38
So we're going to
start off using soaked dates,
00:02:34.42\00:02:38.99
I mean soaked almonds,
00:02:39.02\00:02:40.36
dates,
00:02:44.53\00:02:46.83
and these are Medjool dates.
00:02:46.86\00:02:48.63
They're a very, very sweet.
00:02:48.66\00:02:51.53
And they are softer date.
00:02:51.57\00:02:53.00
And we're gonna process it.
00:02:56.04\00:02:57.37
Then we gonna
put in our pineapple.
00:03:13.19\00:03:15.86
And be sure to
read the ingredients
00:03:19.13\00:03:21.26
because a lot of the
pineapple in the store
00:03:21.30\00:03:25.30
it has sugar in it.
00:03:25.33\00:03:28.24
So you have to
really be careful.
00:03:28.27\00:03:29.84
You have to learn
how to read your labels.
00:03:29.87\00:03:32.87
And this is vanilla.
00:03:32.91\00:03:36.38
And then the coconut.
00:03:36.41\00:03:37.98
And it takes a
little bit to process,
00:03:49.72\00:03:52.49
so you're gonna have to
process it for a long time.
00:03:52.53\00:03:55.33
And when it gets
the consistency of like,
00:04:14.32\00:04:17.52
I would say like
cake dough, it's ready.
00:04:17.55\00:04:21.59
So you wanna roll
these into balls like so.
00:04:21.62\00:04:27.10
And these are the donut holes.
00:04:27.13\00:04:28.96
I've made some beforehand.
00:04:29.00\00:04:31.47
And look at them.
00:04:34.54\00:04:37.81
I have,
00:04:37.84\00:04:41.84
put these in coconut,
00:04:41.88\00:04:44.18
these are in carob,
00:04:44.21\00:04:46.65
and I rolled these in
pecans, and they're delicious.
00:04:46.68\00:04:52.65
Let's see.
00:04:52.69\00:04:55.76
Hmm,
00:04:55.79\00:04:57.73
they are really phenomenal.
00:04:57.76\00:05:01.76
You can also...
00:05:01.80\00:05:05.30
You can also take these
and you can poke a hole in them
00:05:05.33\00:05:09.90
and put fruits like fruit jelly.
00:05:09.94\00:05:15.91
If you want to do
on raw and cooked,
00:05:15.94\00:05:19.41
you can also put a
little orange flavor
00:05:19.45\00:05:23.89
and some orange
zest and just experiment.
00:05:23.92\00:05:28.62
These are phenomenal.
00:05:28.66\00:05:30.33
They are so, so good.
00:05:30.36\00:05:32.33
They're not really
sweet, but they're great.
00:05:32.36\00:05:36.06
And you can even have these
in the morning for breakfast.
00:05:36.10\00:05:39.67
Imagine donuts for breakfast.
00:05:39.70\00:05:41.80
Isn't that great?
00:05:41.84\00:05:43.54
And they're not bad donuts.
00:05:43.57\00:05:45.84
This has been Evita
Tezeno with A Taste of Paradise,
00:05:45.87\00:05:49.84
and remember,
always to live life fresh.
00:05:49.88\00:05:53.75
Better breakfast,
you need to get it
00:06:02.69\00:06:04.83
because some of us
are settling for less.
00:06:04.86\00:06:07.00
We got to step it
up and get it better.
00:06:07.03\00:06:08.66
And so today, we want
to do a special program,
00:06:08.70\00:06:10.57
I know we're
trying to taste paradise,
00:06:10.60\00:06:12.40
and many times
the key in paradise is
00:06:12.43\00:06:15.57
waking up to a good
sumptuous, delicious breakfast.
00:06:15.60\00:06:18.71
And we want to make
sure this is possible today.
00:06:18.74\00:06:21.01
And so I haven't been cooking,
you know me, my breakfast,
00:06:21.04\00:06:23.38
I just eat some fruits,
00:06:23.41\00:06:24.75
some bread and
a handful of nuts.
00:06:24.78\00:06:26.11
People are like, "Nyse,
give me something better."
00:06:26.15\00:06:28.78
And I'm like, "Okay, cool.
00:06:28.82\00:06:30.15
We'll give you
something better."
00:06:30.19\00:06:31.52
I can't do it,
00:06:31.55\00:06:32.89
so I'll let somebody else do it.
00:06:32.92\00:06:34.26
So today, we
have a special guest
00:06:34.29\00:06:35.62
who's gonna give
us something better.
00:06:35.66\00:06:36.99
A man of Arkansas
runs and owns a restaurant
00:06:37.03\00:06:38.83
called Something
Better, healthy gourmet food.
00:06:38.86\00:06:41.40
And so I wanna introduce
you to my special guest today
00:06:41.43\00:06:43.53
for the better
breakfast special,
00:06:43.57\00:06:45.60
and his name is Chef GW Chew.
00:06:45.63\00:06:48.80
How're you doing, Chew?
00:06:48.84\00:06:50.17
Doing wonderful.
00:06:50.21\00:06:51.54
Good to see you again, yeah?
00:06:51.57\00:06:52.91
You doing all
right? I'm doing awesome.
00:06:52.94\00:06:54.28
Good, good, good.
00:06:54.31\00:06:55.64
Well, Chef Chew,
many people know of you
00:06:55.68\00:06:58.71
'cause your food is
so tasty and so good.
00:06:58.75\00:07:01.42
And I'm sure what do you
do there at the restaurant?
00:07:01.45\00:07:05.39
Do you just make
food or just regular food
00:07:05.42\00:07:07.42
or what do you do at
the restaurant there?
00:07:07.46\00:07:09.06
Well, we specialize
in American favorites.
00:07:09.09\00:07:11.19
We have everything
from stir fries to salads.
00:07:11.23\00:07:13.46
We have a product
called Better Than Meat.
00:07:13.50\00:07:15.10
We say, "It looks like
meat, tastes like meat,
00:07:15.13\00:07:16.63
but guess what?
00:07:16.67\00:07:18.00
It's not meat." It's not meat.
00:07:18.03\00:07:19.37
It's not meat. Why?
00:07:19.40\00:07:20.74
So you, so you make
some like meat analogue
00:07:20.77\00:07:22.90
something same like meat
but it's better than that.
00:07:22.94\00:07:24.57
Better than meat.
00:07:24.61\00:07:25.94
Because your focus is
giving people something better.
00:07:25.97\00:07:27.81
Something better. Very nice.
00:07:27.84\00:07:29.18
Now the name is Chew.
00:07:29.21\00:07:30.55
Chew. Exactly.
00:07:30.58\00:07:31.91
I know we're part
of, but I have to,
00:07:31.95\00:07:33.28
I have to explain it
here for the audience,
00:07:33.31\00:07:34.78
you know, what I mean?
00:07:34.82\00:07:36.15
They're like Chew?
00:07:36.18\00:07:37.52
Actually his name is Chef Chew,
and what do you think chef,
00:07:37.55\00:07:40.39
you want to give people what?
00:07:40.42\00:07:41.76
Something to chew
on as I always say,
00:07:41.79\00:07:43.49
"Gonna give you
something to chew on."
00:07:43.53\00:07:45.19
Give them something
better to chew on today,
00:07:45.23\00:07:47.10
so give us up the better, Chef.
00:07:47.13\00:07:48.60
What are we going to do today?
00:07:48.63\00:07:50.53
I'm trying to get
this breakfast going,
00:07:50.57\00:07:52.47
people are like,
"Give me something better."
00:07:52.50\00:07:53.90
So I'm like, "All right,
00:07:53.94\00:07:55.27
we're gonna give
you something better."
00:07:55.30\00:07:56.64
But what's on a menu for today?
00:07:56.67\00:07:58.01
Well, today we're
making a real special product
00:07:58.04\00:07:59.67
I like to call it
not so egg omelette.
00:07:59.71\00:08:01.94
Not so egg omelette. Yes.
00:08:01.98\00:08:03.31
All right, all right.
00:08:03.35\00:08:04.68
So it's not eggs,
but it's omelette.
00:08:04.71\00:08:06.85
It's an omelet. All right.
00:08:06.88\00:08:08.22
Well, I got to see how we
put this all together here,
00:08:08.25\00:08:10.55
and a matter of fact,
00:08:10.59\00:08:11.92
for those who would like to
get this not so egg omelette,
00:08:11.95\00:08:14.62
now, does this thing
like work like an omelet?
00:08:14.66\00:08:16.69
It looks just like an omelet,
but it's not an omelette.
00:08:16.73\00:08:18.36
But it's not an omelette.
00:08:18.39\00:08:19.73
It's better than an omelette.
It's better than an omelet.
00:08:19.76\00:08:21.10
It's not so egg omelet, yeah.
00:08:21.13\00:08:22.46
So a matter of fact, get
your paper and pens ready
00:08:22.50\00:08:24.37
because this is a recipe,
this is a one time special
00:08:24.40\00:08:27.14
and you all need to jot it down
00:08:27.17\00:08:28.57
because you will
never see anything like this
00:08:28.60\00:08:30.54
ever, ever and so,
00:08:30.57\00:08:32.54
for your "Not So Egg Omelette"
00:08:32.57\00:08:34.28
the recipe is really
simple for the omelette base,
00:08:34.31\00:08:36.41
all you need is:
00:08:36.44\00:08:37.78
Then for to
filling, all you need is:
00:08:52.89\00:08:54.66
Now, you know, we put
that as meat substitute,
00:09:12.75\00:09:14.58
but that got to
be something better.
00:09:14.62\00:09:16.05
That's better than
what? Better than meat.
00:09:16.08\00:09:17.85
Better than
meat, better than meat,
00:09:17.89\00:09:19.22
and we're gonna look at
that here today, but how,
00:09:19.25\00:09:20.89
what was the first
couple of steps here
00:09:20.92\00:09:22.26
in making this omelette?
00:09:22.29\00:09:23.63
Well, the first thing
we're gonna be doing is
00:09:23.66\00:09:24.99
make an omelette base is what
we have to do it at this point.
00:09:25.03\00:09:27.30
We're gonna
take a block of tofu,
00:09:27.33\00:09:28.90
we add two cups of
oil, and we have our water,
00:09:28.93\00:09:31.50
our kickin chicken
style seasoning, our turmeric.
00:09:31.53\00:09:32.93
So what I'm gonna do is
00:09:32.97\00:09:34.30
I'm gonna mix
everything together.
00:09:34.34\00:09:35.67
Okay, so we have the
two cups of oats there
00:09:35.70\00:09:37.04
to go along with that.
00:09:37.07\00:09:38.41
Exactly.
00:09:38.44\00:09:39.77
And you put that all
together with the water
00:09:39.81\00:09:41.14
and that kickin
chicken style seasoning.
00:09:41.18\00:09:43.38
This is something
serious here and then you...
00:09:43.41\00:09:45.71
So there is
turmeric right there.
00:09:45.75\00:09:47.08
There you have
the turmeric as well.
00:09:47.12\00:09:48.45
Turmeric has a
item COX-2 inhibitor
00:09:48.48\00:09:50.72
I believe that
goes ahead and hinders
00:09:50.75\00:09:53.49
or slows down any growths
00:09:53.52\00:09:58.13
of tumors and
fibroids, or different items,
00:09:58.16\00:10:01.26
so that's pretty good that now
we're getting this in our meal.
00:10:01.30\00:10:03.53
So you just mash
it up with your hands?
00:10:03.57\00:10:04.90
Mash it up with my hands.
00:10:04.93\00:10:06.27
It's almost something similar
like scrambled tofu or...
00:10:06.30\00:10:07.70
Something
similar, little, little,
00:10:07.74\00:10:09.07
it's not exactly but
it's a little more liquidly.
00:10:09.10\00:10:11.07
Okay.
00:10:11.11\00:10:12.44
We're gonna be trying to
get it to a pancake consistency
00:10:12.47\00:10:14.54
when we once blend it
up inside the blender.
00:10:14.58\00:10:16.51
So you making pancakes,
you making an omelette?
00:10:16.54\00:10:18.31
What's right, chef,
no, I'm just kidding.
00:10:18.35\00:10:20.08
So we're gonna get it to
like a pancake consistency
00:10:20.12\00:10:22.48
whereas he said
you can pour it out
00:10:22.52\00:10:24.85
and so that should be good.
00:10:24.89\00:10:26.29
So we just mix it up.
00:10:26.32\00:10:27.66
We're crushing it
to how far, how long?
00:10:27.69\00:10:29.32
Pretty much until the tofu
blocks are more like a curdled.
00:10:29.36\00:10:32.43
There's not any big
blocks left inside of it.
00:10:32.46\00:10:34.03
Okay.
00:10:34.06\00:10:35.40
All right, so we're
gonna mash it up quite well
00:10:35.43\00:10:36.97
and then you said,
00:10:37.00\00:10:38.87
but that's not
pancake consistency,
00:10:38.90\00:10:40.47
it look more like
scrambled old tofu or something.
00:10:40.50\00:10:43.77
Oh, we're not done yet. Okay.
00:10:43.81\00:10:45.14
Right now, next
what I wanna do is
00:10:45.17\00:10:46.51
put this inside of the blender.
00:10:46.54\00:10:47.88
All right, so now we're
gonna blend this along here
00:10:47.91\00:10:50.55
quite nicely here
00:10:50.58\00:10:52.11
and this is gonna help us
make that pancake consistency
00:10:52.15\00:10:54.28
that you were talking about.
00:10:54.32\00:10:55.65
Excellent, excellent.
00:10:55.68\00:10:57.02
This is...
00:10:57.05\00:10:58.39
And this will make
and when we blend this,
00:10:58.42\00:10:59.75
this will make about a
good four or five omelettes
00:10:59.79\00:11:01.12
once we get
everything inside of here.
00:11:01.16\00:11:02.49
Wait what?
00:11:02.52\00:11:03.86
I need five eggs or
something to go along with that?
00:11:03.89\00:11:05.29
This right here is
gonna make us four omelettes.
00:11:05.33\00:11:07.20
Exactly.
00:11:07.23\00:11:08.56
Not so egg
omelettes. Not so egg omelettes.
00:11:08.60\00:11:09.93
Watching,
watching you out there.
00:11:09.96\00:11:11.50
All right, So we're gonna blend
it up till it's nice and...
00:11:11.53\00:11:14.07
Smooth like a
pancake consistency.
00:11:14.10\00:11:15.44
All right, very nice.
00:11:15.47\00:11:16.81
All right. That should be good.
00:11:39.43\00:11:40.76
Wow, that's serious business.
00:11:40.80\00:11:42.13
You need a
serious blender for that.
00:11:42.16\00:11:43.50
And, Chef, that thing
came out like you said,
00:11:43.53\00:11:45.23
so if you notice what I did,
I went ahead and got this thing,
00:11:45.27\00:11:48.07
I heat it up a little bit.
00:11:48.10\00:11:49.44
Now is it important to get
it heated up or do we just..?
00:11:49.47\00:11:51.37
Yeah, one thing,
this is a raw product
00:11:51.41\00:11:53.44
so we have to make sure that
00:11:53.48\00:11:54.81
the griddle was
actually preheated beforehand.
00:11:54.84\00:11:56.18
Okay.
00:11:56.21\00:11:57.55
So you wanna be
going on hot grill
00:11:57.58\00:11:58.91
and one thing you
wanna look at this,
00:11:58.95\00:12:00.28
this is a little, this
is little bit too thick,
00:12:00.32\00:12:01.65
we're gonna add a little
bit of water just to get it down
00:12:01.68\00:12:03.82
to a little more
pancake consistency.
00:12:03.85\00:12:05.62
I want to take a
little more water here,
00:12:05.65\00:12:07.52
just get it so we can get it
down to a pancake consistency.
00:12:07.56\00:12:11.39
Okay, 'cause we
have like the cashew,
00:12:11.43\00:12:13.80
cheese, soy sauce.
00:12:13.83\00:12:16.36
All right.
00:12:30.81\00:12:32.15
Chef, you pulled the
power move right there.
00:12:32.18\00:12:33.98
Now, ladies and gentlemen,
00:12:34.02\00:12:35.35
we don't recommend this at home.
00:12:35.38\00:12:36.72
He did it while it
was going and blending,
00:12:36.75\00:12:38.95
I'm over here,
00:12:38.99\00:12:40.32
about to brace myself,
but that's why he's a Chef.
00:12:40.36\00:12:42.76
That's why you're the
owner of a restaurant.
00:12:42.79\00:12:44.13
You know what you're doing here.
00:12:44.16\00:12:45.49
So let me stand back.
00:12:45.53\00:12:46.86
So now we're gonna
pour this over here?
00:12:46.90\00:12:48.23
Actually, before we get there,
00:12:48.26\00:12:49.60
we're gonna
also mix our omelette
00:12:49.63\00:12:50.97
filling up next
before we get to that point.
00:12:51.00\00:12:52.33
Okay.
00:12:52.37\00:12:53.70
All right, so
the omelette filling,
00:12:53.74\00:12:55.07
we're going to take
that, let me do this,
00:12:55.10\00:12:56.44
can we switch sides?
00:12:56.47\00:12:57.81
I'm gonna let you
handle that hot stove there.
00:12:57.84\00:12:59.17
All right.
00:12:59.21\00:13:00.54
'Cause you're
pulling some power moves,
00:13:00.58\00:13:01.91
and so for the filling...
00:13:01.94\00:13:03.45
We have spinach.
00:13:03.48\00:13:04.81
All right, so we
take the spinach there.
00:13:04.85\00:13:06.28
Spinach, phenomenal
there for the calcium.
00:13:06.31\00:13:08.65
Exactly. Excellent, their iron.
00:13:08.68\00:13:10.25
Quarter cup of red pepper.
00:13:10.29\00:13:11.62
Then we got the red peppers,
00:13:11.65\00:13:12.99
one of highest source
of vitamin C on the charts,
00:13:13.02\00:13:15.22
we've got some onions
there and we load it up.
00:13:15.26\00:13:17.96
And we've got
some better than meat,
00:13:17.99\00:13:19.33
this is our better
than meat shredded chicken.
00:13:19.36\00:13:20.70
All right, then let
me take a quick look.
00:13:20.73\00:13:22.06
This is meat?
That's better than meat.
00:13:22.10\00:13:24.17
Wait, is it all right if
I take a little piece here?
00:13:24.20\00:13:26.30
Come on, you can look at it.
00:13:26.33\00:13:27.67
This, what? This is chicken.
00:13:27.70\00:13:30.61
This is
vegetarian program, Chef.
00:13:30.64\00:13:32.24
Come on we say,
"It looks like chicken,
00:13:32.27\00:13:33.61
it taste like
chicken, but guess what?
00:13:33.64\00:13:34.98
It's not chicken."
00:13:35.01\00:13:36.34
It's not chicken.
00:13:36.38\00:13:37.71
Crispy on the outside
and white in the middle.
00:13:37.75\00:13:39.08
Oh, it's delicious.
00:13:39.11\00:13:40.45
Watch it now. It's so delicious.
00:13:40.48\00:13:41.82
I'm gonna take a
little bit, Chef.
00:13:41.85\00:13:43.18
Come on now.
00:13:43.22\00:13:44.55
What?
00:13:44.59\00:13:45.92
You go mix that
right in there too.
00:13:45.95\00:13:47.29
And what we're
gonna do right now,
00:13:47.32\00:13:48.66
we're gonna turn this one on.
00:13:48.69\00:13:50.03
We're gonna get this sautéed up.
00:13:50.06\00:13:51.93
Yeah, it's a little tricky.
00:13:51.96\00:13:54.50
All right, so we got that going?
00:13:54.53\00:13:59.43
We're having a
good time up in here.
00:13:59.47\00:14:01.17
First we just try
and get this stove going.
00:14:01.20\00:14:04.51
All right, there you go.
00:14:04.54\00:14:06.47
And this guy right here.
00:14:06.51\00:14:08.88
All right, so
that's all for you as well,
00:14:08.91\00:14:10.98
and then we got the griddle.
00:14:11.01\00:14:12.35
All right.
00:14:12.38\00:14:15.62
We're gonna put
some olive oil in here.
00:14:15.65\00:14:17.32
Put olive oil.
00:14:17.35\00:14:18.69
So let me step by
you here a little bit.
00:14:18.72\00:14:20.39
And make sure
that one is running
00:14:20.42\00:14:21.82
'cause we need that,
00:14:21.86\00:14:23.19
we need this one
hot as well, right?
00:14:23.22\00:14:24.56
Exactly. Okay, there we go.
00:14:24.59\00:14:26.19
Gonna start sauté this up,
get this all mixed together.
00:14:26.23\00:14:29.03
We up in a kitchen,
00:14:29.06\00:14:30.40
who sees some
gentlemen in the kitchen here
00:14:30.43\00:14:32.17
having a good
time as you all see.
00:14:32.20\00:14:35.10
You mixing that up,
I'm gonna let you step back
00:14:35.14\00:14:36.81
in your area of domain.
00:14:36.84\00:14:40.28
So we're sautéing that. Okay.
00:14:40.31\00:14:44.81
And then just omelette,
when do we get that going?
00:14:44.85\00:14:47.32
We're gonna get that
going in just a second.
00:14:47.35\00:14:48.68
I'm gonna get that mixed up,
00:14:48.72\00:14:50.05
this is going to be the
filling for the omelette.
00:14:50.09\00:14:51.59
Very nice.
00:14:51.62\00:14:52.95
You gonna be clean up like
00:14:52.99\00:14:54.32
you always like
to do in your show.
00:14:54.36\00:14:55.69
Oh, yeah, you know, you
know, I'm just so shocked, chef,
00:14:55.72\00:14:57.49
you're doing some
miracles up in the kitchen.
00:14:57.53\00:15:00.63
All right, let
that sit for a while.
00:15:00.66\00:15:04.77
All right.
00:15:04.80\00:15:06.74
So now we have that,
00:15:06.77\00:15:08.77
we got that sauté
in a little bit there
00:15:08.80\00:15:10.64
and this is...
00:15:10.67\00:15:12.01
I'm gonna add little
more water if you don't mind.
00:15:12.04\00:15:13.38
Just a little more water.
00:15:13.41\00:15:14.74
Okay, how much?
00:15:14.78\00:15:16.11
As it sits, it thickens up,
the oats thickens a little bit.
00:15:16.14\00:15:17.48
All right. All right.
00:15:17.51\00:15:18.85
So you add water as you go.
00:15:18.88\00:15:20.38
You're trying to get that
pancake consistency, you like,
00:15:20.42\00:15:22.72
'cause sometimes if
you, if it's too thick,
00:15:22.75\00:15:24.29
it doesn't get through,
00:15:24.32\00:15:25.65
you don't get those bubbles like
00:15:25.69\00:15:27.02
how it is in a pancake,
00:15:27.06\00:15:28.39
and if it's too
liquidly then you got crapes
00:15:28.42\00:15:30.33
or something like that.
00:15:30.36\00:15:31.69
Exactly. All right.
00:15:31.73\00:15:33.06
I'm gonna spray this now.
00:15:33.09\00:15:35.80
Man, this is
serious business, Chef.
00:15:35.83\00:15:38.00
All right, here we go.
00:15:38.03\00:15:39.53
I want to pour this on
here for our base for omelette.
00:15:39.57\00:15:42.84
All right.
00:15:42.87\00:15:46.57
Oh, looks good.
00:15:46.61\00:15:48.24
You sure it's not
pancakes? Not pancakes.
00:15:48.28\00:15:52.01
Looking like it.
So we get that going.
00:15:52.05\00:15:55.35
And what I'm
gonna do at this point,
00:15:55.38\00:15:56.72
I want to spread it
little bit more flat.
00:15:56.75\00:16:00.56
All right.
00:16:00.59\00:16:03.36
We'll let it cook it,
00:16:03.39\00:16:04.73
and we'll let it
comes to a bubble.
00:16:04.76\00:16:06.09
How thick should
we have it there?
00:16:06.13\00:16:08.46
Just like a quarter of an
inch or something like that?
00:16:08.50\00:16:10.60
You don't want it.
00:16:10.63\00:16:11.97
Exactly, you know,
don't want us to separate,
00:16:12.00\00:16:13.94
but that should be good.
00:16:13.97\00:16:15.30
The key here, you have
to let it come with us,
00:16:15.34\00:16:16.84
actually gonna make,
00:16:16.87\00:16:18.21
where it forms a
crust on the bottom,
00:16:18.24\00:16:19.61
so we can actually flip it over.
00:16:19.64\00:16:21.01
That's going to be the key,
00:16:21.04\00:16:22.38
so it's gonna take a little
bit about three or four minutes
00:16:22.41\00:16:24.05
before it's gonna get
to that point, you know,
00:16:24.08\00:16:25.61
so we got this
cooking right here.
00:16:25.65\00:16:27.92
Very nice, so we get that going,
00:16:27.95\00:16:30.25
so we're gonna get that slowly
00:16:30.29\00:16:31.62
but surely to
that consistency there
00:16:31.65\00:16:33.96
of like that
pancake a little bit?
00:16:33.99\00:16:35.32
Exactly.
00:16:35.36\00:16:36.69
And then, are we gonna
get those little bubbles?
00:16:36.73\00:16:38.39
You remember
those little bubbles
00:16:38.43\00:16:39.76
we used to make.
00:16:39.79\00:16:41.13
It's gonna start forming
little holes inside of it.
00:16:41.16\00:16:42.50
Small holes are going to
start forming in a second.
00:16:42.53\00:16:43.87
So how do we know, like,
00:16:43.90\00:16:45.23
you said a crust
at the bottom there...
00:16:45.27\00:16:46.74
If I do it right now, you
gonna see it's gonna start,
00:16:46.77\00:16:48.87
kind of comes, kind of
come here but not here.
00:16:48.90\00:16:50.91
You kind of see
this coming like that.
00:16:50.94\00:16:53.17
So even, so, so people who so
00:16:53.21\00:16:55.24
for our expert
for pancake makers,
00:16:55.28\00:16:57.98
this is right
up your ally, yeah?
00:16:58.01\00:16:59.35
Exactly.
00:16:59.38\00:17:00.72
And 'cause me
even making omelettes
00:17:00.75\00:17:02.28
when I did use
eggs or stuff like that,
00:17:02.32\00:17:03.72
I always messed it up and I,
00:17:03.75\00:17:05.22
it always
turned from an omelette
00:17:05.25\00:17:06.59
back to scrambled eggs
00:17:06.62\00:17:07.96
'cause it never
worked out for me.
00:17:07.99\00:17:09.32
Exactly.
00:17:09.36\00:17:10.69
So this may help me now,
00:17:10.73\00:17:12.06
finally get to my omelette days,
00:17:12.09\00:17:13.46
you know what I mean.
00:17:13.50\00:17:14.83
So, I want to
encourage everybody to try.
00:17:14.86\00:17:16.20
Make sure you make some notes
00:17:16.23\00:17:17.57
'cause this is about to go down.
00:17:17.60\00:17:18.93
It's very serious up over here.
00:17:18.97\00:17:20.30
Right. And...
00:17:20.34\00:17:21.67
You know what I'm
gonna do right here next,
00:17:21.70\00:17:23.04
we're wanna take this right here
00:17:23.07\00:17:24.41
and put it on one
half of the omelette
00:17:24.44\00:17:25.77
in the mix that we have.
00:17:25.81\00:17:28.01
Chef, you see me, I'm peeking,
00:17:28.04\00:17:29.54
I don't wanna
miss the step here.
00:17:29.58\00:17:31.41
Looks good.
00:17:31.45\00:17:33.85
Now lastly, we gonna take
on better than cheese here.
00:17:33.88\00:17:37.35
I'll have to say
better than cheese with a z.
00:17:37.39\00:17:39.55
Better than cheeze.
00:17:39.59\00:17:41.52
We always got to
get something better.
00:17:41.56\00:17:42.96
All right.
00:17:42.99\00:17:46.59
We'll let it
keep on going so soon
00:17:46.63\00:17:48.06
we're gonna flip
this right together,
00:17:48.10\00:17:49.43
and we're gonna have
that delicious omelette look.
00:17:49.46\00:17:52.00
It's ready.
00:17:52.03\00:17:54.70
So you hold one
end, you get the other.
00:17:54.74\00:17:56.74
Oh, man.
00:17:56.77\00:17:58.11
What? Wait a second.
00:17:58.14\00:17:59.47
Where did the eggs come from?
00:17:59.51\00:18:01.81
This is almost like a
pancake here for one second.
00:18:01.84\00:18:03.38
Oh, man. Okay.
00:18:03.41\00:18:06.18
This is, this is
not playing around.
00:18:06.21\00:18:09.88
Wow.
00:18:09.92\00:18:11.55
So we have our
not so egg omelette,
00:18:11.59\00:18:15.12
just that simple.
00:18:15.16\00:18:16.49
Literally like, I
don't know how much time,
00:18:16.52\00:18:18.83
how much that was there,
00:18:18.86\00:18:20.20
it was probably
about ten minutes
00:18:20.23\00:18:21.56
or something if that much.
00:18:21.60\00:18:22.93
And so you let that go there.
00:18:22.96\00:18:24.30
How long do you leave it there?
00:18:24.33\00:18:25.67
How do you know when
the inside is cooked?
00:18:25.70\00:18:28.17
Normally it takes about a
good four minutes on each side.
00:18:28.20\00:18:30.54
You know, someone
actually at this point
00:18:30.57\00:18:32.04
we gonna turn this
over at the very end,
00:18:32.07\00:18:33.88
and just flipping on
00:18:33.91\00:18:35.24
and let it cook a
little bit more on both sides
00:18:35.28\00:18:36.61
and that's going to cook
00:18:36.64\00:18:37.98
the oats and
the tofu thoroughly.
00:18:38.01\00:18:39.35
'Cause one thing,
the biggest thing is that
00:18:39.38\00:18:40.72
oats has to cook thoroughly
while we're doing this recipe.
00:18:40.75\00:18:42.08
Right.
00:18:42.12\00:18:43.45
That's the biggest
thing. Right, right, right.
00:18:43.49\00:18:44.82
So other than that everything
else is already cooked
00:18:44.85\00:18:46.19
and it should be
ready to eat after that.
00:18:46.22\00:18:47.56
Very nice.
00:18:47.59\00:18:48.92
Can we fast forward to that
part or something like that?
00:18:48.96\00:18:51.49
But let me just
find out real quick.
00:18:51.53\00:18:53.40
So we have the oats in
there, we have the tofu as well.
00:18:53.43\00:18:56.26
Right.
00:18:56.30\00:18:57.63
So the tofu is gonna be helpful
and very nutritious for us.
00:18:57.67\00:19:01.30
It provides what is
known as phytoestrogens,
00:19:01.34\00:19:03.71
you know what I mean?
00:19:03.74\00:19:05.07
And it's so funny
00:19:05.11\00:19:06.44
'cause many times
people get this thing
00:19:06.47\00:19:07.81
so mixed up, they're like,
00:19:07.84\00:19:09.18
"Tofu is not good for you
00:19:09.21\00:19:10.55
because they have so
much phytoestrogens."
00:19:10.58\00:19:12.35
I'm like, "Hello,
it's phytoestrogens."
00:19:12.38\00:19:14.78
It does the complete opposite
of what estrogen would do
00:19:14.82\00:19:16.65
'cause, you know,
00:19:16.69\00:19:18.02
estrogen causes
things to like blow up,
00:19:18.05\00:19:19.85
you know, with the
animal feeds or stuff.
00:19:19.89\00:19:21.66
But this tofu that you
have here actually jumps
00:19:21.69\00:19:24.19
in the same spot
as estrogen would do
00:19:24.23\00:19:25.99
'cause, you know,
estrogen jumps in,
00:19:26.03\00:19:27.36
causes things to expand.
00:19:27.40\00:19:28.73
Phytoestrogens jumps in
and stops it from expanding
00:19:28.76\00:19:32.33
so people who are
dealing with fibroids,
00:19:32.37\00:19:34.04
and cysts, and tumors,
00:19:34.07\00:19:35.57
or now everybody is like scared
of different growths and stuff,
00:19:35.60\00:19:39.04
actually tofu
will be a good option.
00:19:39.07\00:19:40.71
It's a great option.
00:19:40.74\00:19:42.08
I guess, I guess,
one of the keys is,
00:19:42.11\00:19:43.45
is to make sure
you get a good one
00:19:43.48\00:19:45.41
because we have so
many genetically modified.
00:19:45.45\00:19:47.42
Exactly, non-GMO
and also another kind
00:19:47.45\00:19:49.25
they have now
which is even better,
00:19:49.28\00:19:50.62
it's a sprouted tofu
00:19:50.65\00:19:51.99
which is even,
even more nutritious.
00:19:52.02\00:19:53.36
Wow.
00:19:53.39\00:19:54.72
You know, so and you
can get that as well.
00:19:54.76\00:19:56.09
So we're
definitely lining this up here
00:19:56.12\00:19:57.96
and so that's good for that.
00:19:57.99\00:19:59.33
We also have the
tomatoes up in there basically,
00:19:59.36\00:20:02.36
good, good for male
and female and stuff.
00:20:02.40\00:20:05.23
And spinach also
is really awesome
00:20:05.27\00:20:06.70
for high blood pressure.
00:20:06.74\00:20:08.70
A lot of our clients
who have had blood pressure,
00:20:08.74\00:20:10.11
we give them a lot of
spinach which helps to actually,
00:20:10.14\00:20:13.11
gives lot of potassium
00:20:13.14\00:20:14.48
which helps to
regulate the blood sodium level,
00:20:14.51\00:20:16.61
the sodium level
inside of the blood.
00:20:16.64\00:20:17.98
And we've been,
00:20:18.01\00:20:19.35
we've been working
together for some time here
00:20:19.38\00:20:21.38
and just going over some things,
00:20:21.42\00:20:22.75
I was really
blessed by your program,
00:20:22.78\00:20:24.29
the new program that you do.
00:20:24.32\00:20:25.65
He does a special program.
00:20:25.69\00:20:27.02
It's called a 60-day challenge.
00:20:27.06\00:20:28.39
It's not a, it's
not a kick start.
00:20:28.42\00:20:31.36
It's a life
start. It's a life start.
00:20:31.39\00:20:32.73
So what have you been
doing with the program?
00:20:32.76\00:20:34.60
I will give you an
example, one gentleman we have,
00:20:34.63\00:20:36.23
a professor at one of
our universities in our area.
00:20:36.26\00:20:38.53
He actually went
on a better heart plan
00:20:38.57\00:20:40.57
and it was amazing,
00:20:40.60\00:20:41.94
in just 45 days,
he lost 30 pounds,
00:20:41.97\00:20:44.27
and his blood
pressure typically normalized
00:20:44.31\00:20:46.27
within that time frame.
00:20:46.31\00:20:47.71
And eating a
totally plant based diet
00:20:47.74\00:20:49.44
and he came off all
of meat, all of dairy,
00:20:49.48\00:20:51.51
was exercising regularly.
00:20:51.55\00:20:52.88
I mean, he looks
like a whole new person.
00:20:52.91\00:20:54.25
It's pretty amazing.
00:20:54.28\00:20:55.62
Yeah, it sounds pretty good.
00:20:55.65\00:20:57.22
I mean, we've
been working together.
00:20:57.25\00:20:59.05
This is like the
first time now for sometime.
00:20:59.09\00:21:00.42
Exactly.
00:21:00.46\00:21:01.79
And just seeing,
you see what we do.
00:21:01.82\00:21:03.46
We do a lot of education
00:21:03.49\00:21:04.83
and we teach people
all of these good things
00:21:04.86\00:21:06.43
and once in awhile
we try to cook for them,
00:21:06.46\00:21:07.86
but mainly a lot of
people have the need of
00:21:07.90\00:21:09.83
when they do go out,
00:21:09.86\00:21:11.20
they want to
have something to eat
00:21:11.23\00:21:12.57
and because of the
restaurant and stuff,
00:21:12.60\00:21:14.04
that's truly been a blessing.
00:21:14.07\00:21:15.40
And I wanna make sure that
this thing is, this thing is,
00:21:15.44\00:21:17.54
this is legit here.
00:21:17.57\00:21:19.67
So it's pretty much
done here? Pretty much done.
00:21:19.71\00:21:21.81
Pretty much, can we eat?
00:21:21.84\00:21:23.18
Oh no, let me, so
do I cut it up or...
00:21:23.21\00:21:25.85
You can cut it up.
00:21:25.88\00:21:27.22
I have a, I
guess we can bring out
00:21:27.25\00:21:28.65
our rendition of our last...
00:21:28.68\00:21:31.79
This is good stuff.
00:21:31.82\00:21:34.36
The ladies made it look
really, really nice here.
00:21:34.39\00:21:37.16
Wow!
00:21:37.19\00:21:39.49
So this is, this is
the not so egg omelette.
00:21:39.53\00:21:43.37
Not so egg omelette. Not so egg.
00:21:43.40\00:21:44.90
But look, if you don't
mind, I'm gonna touch this one,
00:21:44.93\00:21:47.54
'cause this one
is mine right here.
00:21:47.57\00:21:49.30
Look at that. Look at that.
00:21:49.34\00:21:50.81
If y'all could
zoom in, check this out,
00:21:50.84\00:21:52.81
this thing is holding
together tightly here.
00:21:52.84\00:21:55.38
I mean, let me see if I can
just pick this whole thing up,
00:21:55.41\00:21:58.38
this is
literally, broke over there,
00:21:58.41\00:22:00.82
but that's because I'm
going to split it in half
00:22:00.85\00:22:02.62
and eat that together.
00:22:02.65\00:22:04.45
Split it in half and
eat it together but, man,
00:22:04.49\00:22:06.25
this looks really, really good.
00:22:06.29\00:22:08.12
This is seriously
not so egg omelette.
00:22:08.16\00:22:11.33
Exactly.
00:22:11.36\00:22:12.69
And actually from the people
who have been going on that,
00:22:12.73\00:22:14.96
I remember I was
speaking to one of them.
00:22:15.00\00:22:16.33
His blood sugar
was quite high as well,
00:22:16.36\00:22:19.10
but by following
some of the simple plans,
00:22:19.13\00:22:20.77
eat some of that
better than meat and stuff.
00:22:20.80\00:22:22.34
Right.
00:22:22.37\00:22:23.71
It's just been a blessing
00:22:23.74\00:22:25.07
because this has
the oats in it as well.
00:22:25.11\00:22:26.44
Oats will
gradually control their,
00:22:26.47\00:22:28.98
the distribution of
that, of the blood sugar as it,
00:22:29.01\00:22:30.85
as it goes now.
00:22:30.88\00:22:32.21
So this is good.
00:22:32.25\00:22:33.58
Now, regular
omelettes, would it do that?
00:22:33.62\00:22:34.95
No.
00:22:34.98\00:22:36.32
I doubt it. I
don't think it would.
00:22:36.35\00:22:37.69
Not quite.
00:22:37.72\00:22:39.05
You probably get increased
because of the cholesterol,
00:22:39.09\00:22:40.76
that's associated with that.
00:22:40.79\00:22:42.69
But here's the
coolest thing that inspired me
00:22:42.72\00:22:44.66
as we began to dialogue,
00:22:44.69\00:22:46.96
Chef is not only a
chef of a restaurant,
00:22:47.00\00:22:49.86
that does healthy gourmet
food and also does classes,
00:22:49.90\00:22:53.70
but chef also,
you're a pastor as well.
00:22:53.74\00:22:55.87
Pastor as well.
00:22:55.90\00:22:57.24
How's that?
00:22:57.27\00:22:58.61
How's does it ever
go? How do you juggle it?
00:22:58.64\00:22:59.97
I always say, "I make the bread
and I get to break the bread."
00:23:00.01\00:23:01.54
What?
00:23:01.58\00:23:02.91
So I'm actually the pastor
of the Seventh-day Adventist
00:23:02.94\00:23:04.91
church of Fayetteville,
Arkansas, you know,
00:23:04.95\00:23:07.12
so we actually get to combine
00:23:07.15\00:23:08.48
a wonderful combination
of combining the gospel
00:23:08.52\00:23:10.69
and also meeting
people's physical needs.
00:23:10.72\00:23:12.65
And so the
restaurant is located there
00:23:12.69\00:23:14.26
as well in Arkansas.
00:23:14.29\00:23:16.59
So, man, I hopefully one
day we can open a quite a few
00:23:16.62\00:23:18.76
because it's been amazing,
00:23:18.79\00:23:20.56
it's been amazing,
ladies and gentlemen.
00:23:20.60\00:23:21.93
As I've been there,
like 95% of the people
00:23:21.96\00:23:24.57
that's been coming through
the door is literally like,
00:23:24.60\00:23:27.20
you know, some
people are not Adventist,
00:23:27.24\00:23:30.21
and some don't even
believe in God but they say,
00:23:30.24\00:23:32.84
"This food is something better."
00:23:32.87\00:23:34.21
And I'm gonna, I'm
gonna try some of this
00:23:34.24\00:23:35.68
and not so egg
omelettes or the better burger
00:23:35.71\00:23:38.31
or better wraps and
different items of that,
00:23:38.35\00:23:41.12
so their faith, well,
it's been truly a blessing.
00:23:41.15\00:23:43.72
And a blessing that
gives lights to the community.
00:23:43.75\00:23:45.25
And we find that, you know,
00:23:45.29\00:23:47.19
the health as we're
meeting to those physical needs,
00:23:47.22\00:23:49.56
we're finding out
that as an entering wedge
00:23:49.59\00:23:51.33
to their spiritual needs.
00:23:51.36\00:23:52.69
We get many people who
ask us more questions about,
00:23:52.73\00:23:55.16
you know, if you
have something this great,
00:23:55.20\00:23:56.90
this health
message they're so great.
00:23:56.93\00:23:58.63
What about something more
00:23:58.67\00:24:00.10
or is it something
even better than this,
00:24:00.14\00:24:01.57
this physical thing,
something even spiritual,
00:24:01.60\00:24:03.87
why do you do
what you do, you know,
00:24:03.91\00:24:05.71
from a spiritual standpoint.
00:24:05.74\00:24:07.08
So we're finding that
we're not only meeting
00:24:07.11\00:24:08.44
the physical
needs of individuals,
00:24:08.48\00:24:09.81
we also are able to have
meet the spiritual needs.
00:24:09.84\00:24:12.15
So basically, your business
is to serve and to witness
00:24:12.18\00:24:16.05
and to minister to
people, as, as of as now.
00:24:16.08\00:24:18.12
Well, I've been ministered too
00:24:18.15\00:24:19.49
because these
not so egg omelettes,
00:24:19.52\00:24:21.52
a matter of fact,
Chef, I don't know about you,
00:24:21.56\00:24:23.19
but like these
two is gonna be mine
00:24:23.22\00:24:24.59
if that's all right,
00:24:24.63\00:24:25.96
you may need to
make another one here.
00:24:25.99\00:24:27.66
And any other point
is what else could we do
00:24:27.70\00:24:29.90
if there's not,
can we make scramble?
00:24:29.93\00:24:31.37
Well, actually one
thing that you can do,
00:24:31.40\00:24:33.03
is you can actually
make a sandwich out of this.
00:24:33.07\00:24:35.34
If you have simply
a whole wheat bread
00:24:35.37\00:24:37.31
or even if you remember
they had egg big muffin,
00:24:37.34\00:24:39.44
we can make a not
so egg big muffin.
00:24:39.47\00:24:40.91
What?
00:24:40.94\00:24:42.28
You know, so we can take
this and cut it in the half.
00:24:42.31\00:24:43.65
You know, to actually get an egg
00:24:43.68\00:24:45.08
made muffin put it right.
00:24:45.11\00:24:46.75
A big muffin
sandwich, I'm sorry,
00:24:46.78\00:24:48.25
a big muffin and you
can actually put the egg
00:24:48.28\00:24:50.19
right in the middle of it
00:24:50.22\00:24:51.55
and have a not
so egg big muffin.
00:24:51.59\00:24:52.92
Wow.
00:24:52.95\00:24:54.29
You know, so you can actually
make a big muffin sandwich
00:24:54.32\00:24:55.66
as well with that
00:24:55.69\00:24:57.03
and it's a pretty
neat way to forward.
00:24:57.06\00:24:58.39
So you get those
sandwich with it,
00:24:58.43\00:24:59.76
you can eat it like this.
00:24:59.79\00:25:01.13
You could take some potatoes
and put that on the side...
00:25:01.16\00:25:02.50
Exactly.
00:25:02.53\00:25:03.87
Or something of
that nature there.
00:25:03.90\00:25:05.23
Man, that's,
that's, that's pretty good.
00:25:05.27\00:25:06.60
Can I switch off
some of the filling?
00:25:06.63\00:25:08.87
Yes, you can do
everything from a veggie type,
00:25:08.90\00:25:11.07
you can do a meat type,
00:25:11.11\00:25:12.44
you can use different
type of meat substitutes
00:25:12.47\00:25:14.54
and you can use
different veggie combinations,
00:25:14.58\00:25:16.51
I mean, you can use every
different curries to cabbage,
00:25:16.54\00:25:18.31
you can put olives,
00:25:18.35\00:25:19.75
you can put
different types of peppers
00:25:19.78\00:25:21.22
inside of it as well.
00:25:21.25\00:25:22.58
So you can do many variations
of this simple recipe.
00:25:22.62\00:25:25.02
You can separate
as do a cheese type
00:25:25.05\00:25:26.49
rather than
having all the filling
00:25:26.52\00:25:27.86
you want to keep
it simple to simply
00:25:27.89\00:25:29.22
do a cheese in the middle.
00:25:29.26\00:25:30.59
So just eggs and cheese, huh?
00:25:30.63\00:25:31.96
Exactly, eggs and
cheese. Look at that.
00:25:31.99\00:25:33.33
Can I use cashew
cheese sauce in it?
00:25:33.36\00:25:34.70
You can use
cashew cheese as well.
00:25:34.73\00:25:36.06
But you don't want to use
too much 'cause it's gonna,
00:25:36.10\00:25:37.43
it's kind of liquidy
00:25:37.47\00:25:38.80
so it's not gonna
change the consistency
00:25:38.83\00:25:40.17
of the actual base,
00:25:40.20\00:25:41.54
so you don't wanna use too much.
00:25:41.57\00:25:42.90
Okay, you've to get it
really thick or something.
00:25:42.94\00:25:44.27
Yeah, exactly.
00:25:44.31\00:25:45.64
Now, that better than
meat, that was chicken.
00:25:45.67\00:25:48.41
That was a chicken, yes.
00:25:48.44\00:25:49.78
That was better than chicken.
00:25:49.81\00:25:51.15
'Cause many people ask
me, "What is it made of?"
00:25:51.18\00:25:55.12
Well, that product
that we have right there
00:25:55.15\00:25:56.52
our better than
chicken is made of soy bean.
00:25:56.55\00:25:58.75
We actually make
it from raw soy beans
00:25:58.79\00:26:00.26
and we have a really awesome
process been able to develop
00:26:00.29\00:26:02.26
to get it to a
texture that looks like meat.
00:26:02.29\00:26:04.26
So it's pretty phenomenal.
00:26:04.29\00:26:05.63
Now this restaurant,
00:26:05.66\00:26:07.00
real quick is been
in existence how long?
00:26:07.03\00:26:08.76
How did you get started?
00:26:08.80\00:26:10.23
Lot of people
always ask me. I love this.
00:26:10.27\00:26:11.93
This is so great
'cause now I'm not like be it,
00:26:11.97\00:26:13.94
brought a request.
00:26:13.97\00:26:15.30
How did you get into this work?
00:26:15.34\00:26:16.84
Well, I mean, you know,
00:26:16.87\00:26:18.21
honestly about 11 years
ago I actually started learning
00:26:18.24\00:26:21.18
the principles
of eating healthy,
00:26:21.21\00:26:22.54
you know, for spiritual reasons
00:26:22.58\00:26:23.91
I started changing my lifestyle.
00:26:23.95\00:26:25.31
And I got excited about cooking.
00:26:25.35\00:26:26.82
I mean, when I was little child,
00:26:26.85\00:26:28.18
I used to always cook things
that wasn't the healthiest.
00:26:28.22\00:26:30.19
But when I learned
about God's plan of health,
00:26:30.22\00:26:32.29
I realized that I need to learn
how to cook healthy myself.
00:26:32.32\00:26:34.82
So I started making a product
called crunchy bunchy granola.
00:26:34.86\00:26:37.79
We don't box, so
we have a granola
00:26:37.83\00:26:39.46
that would knock you out.
00:26:39.49\00:26:40.83
Watching now.
00:26:40.86\00:26:42.20
So I started making granolas
when I was about 19 years old,
00:26:42.23\00:26:43.93
from there I started developing
00:26:43.97\00:26:45.30
different
products over the years.
00:26:45.33\00:26:46.70
And I started a
restaurant in 2008 in Maryland
00:26:46.74\00:26:49.80
and then I winded
up getting married
00:26:49.84\00:26:51.34
and moved out to Arkansas.
00:26:51.37\00:26:52.71
Nice.
00:26:52.74\00:26:54.08
That's the only thing that could
00:26:54.11\00:26:55.44
move you across the country.
00:26:55.48\00:26:56.91
Well good news, good news.
00:26:56.95\00:26:58.28
I remember 'cause we met,
00:26:58.31\00:26:59.65
actually I met
Chef many years ago.
00:26:59.68\00:27:01.35
How long was that?
00:27:01.38\00:27:02.75
Been almost 10
years ago. Ten years ago.
00:27:02.78\00:27:04.39
About 10 years ago. Watch now.
00:27:04.42\00:27:05.79
The age is adding up on us here.
00:27:05.82\00:27:08.02
Now there's a
restaurant the new one
00:27:08.06\00:27:09.82
that you started in Arkansas,
00:27:09.86\00:27:11.19
how long ago, how
long has that's been going?
00:27:11.23\00:27:12.99
We started on
December 4th, 2011.
00:27:13.03\00:27:15.70
So it's been, we've been
in existence for little while.
00:27:15.73\00:27:17.60
You know, yeah. Okay.
00:27:17.63\00:27:18.97
So not too long,
huh? Not too long.
00:27:19.00\00:27:20.34
Very good.
00:27:20.37\00:27:21.70
Time flies, it comes and it goes
00:27:21.74\00:27:23.07
and stuff like that.
00:27:23.10\00:27:24.44
So, man, this is awesome, man.
00:27:24.47\00:27:25.81
I am excited, you know,
00:27:25.84\00:27:27.18
as we partner up
by God's grace to,
00:27:27.21\00:27:28.54
you know, push
forward in this work.
00:27:28.58\00:27:30.75
It's of course about education,
00:27:30.78\00:27:32.15
but sometimes the
people have to taste
00:27:32.18\00:27:34.08
and see that the Lord is good.
00:27:34.12\00:27:35.58
I don't know about y'all
00:27:35.62\00:27:36.95
but I'm about to
start tasting and see
00:27:36.99\00:27:38.32
and that this brother
knows what he's doing.
00:27:38.35\00:27:40.19
So I hope that it may
continue to be a blessing,
00:27:40.22\00:27:44.09
you gonna have to
guess, you gonna have to,
00:27:44.13\00:27:45.49
we gonna have to hang
out here a little bit more...
00:27:45.53\00:27:46.86
Exactly. And share.
00:27:46.90\00:27:48.36
So, people
wanted something better,
00:27:48.40\00:27:50.03
so they got something better.
00:27:50.07\00:27:51.47
They got the better
than not so egg omelette.
00:27:51.50\00:27:55.54
Well, I'm gonna
go ahead and enjoy
00:27:55.57\00:27:57.21
some of that here today.
00:27:57.24\00:27:58.57
So have a good one and enjoy.
00:27:58.61\00:28:00.01