Have you ever wondered
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exactly how to
prepare healthy food
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that actually taste good?
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Well, stay tuned
while Evita Tezeno
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and yours truly Nyse Collins
show you just how to do it
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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 I am feeling
like I want a donut.
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A donut hole
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and you're saying
Evita, you can't have donuts.
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Not on a raw
diet, but you're wrong.
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You can have
donuts on a raw diet.
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And they're delicious,
they're beautiful to look at.
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And they're also nutritious.
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Can you believe that?
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So the recipe is:
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So we're gonna begin this recipe
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and if you notice that
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all the different sweeteners
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in this recipe are from nature.
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The dates, the pineapple,
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the coconut
'cause coconut is sweet,
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even the unsweetened
kind, it has a sweet taste.
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All of these are
from God's bounty
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and they are not refined.
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Now refined sugar,
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if you're a vegetarian,
you shouldn't eat it.
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Because it is not
a vegetarian product.
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Refined sugar is
refined through bone blacking
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which comes from a animal
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and it's burnt
charred and they refined,
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they filter that with the sugar
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or with the molasses.
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So almost all
commercial sugar is used
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with the bone blacking,
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unless you buy the
vegetarian or vegan sugar
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and most health food
stores sell those products.
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So we're going to
start off using soaked dates,
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I mean soaked almonds,
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dates,
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and these are Medjool dates.
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They're a very, very sweet.
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And they are softer date.
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And we're gonna process it.
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Then we gonna
put in our pineapple.
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And be sure to
read the ingredients
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because a lot of the
pineapple in the store
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it has sugar in it.
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So you have to
really be careful.
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You have to learn
how to read your labels.
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And this is vanilla.
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And then the coconut.
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And it takes a
little bit to process,
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so you're gonna have to
process it for a long time.
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And when it gets
the consistency of like,
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I would say like
cake dough, it's ready.
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So you wanna roll
these into balls like so.
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And these are the donut holes.
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I've made some beforehand.
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And look at them.
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I have,
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put these in coconut,
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these are in carob,
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and I rolled these in
pecans, and they're delicious.
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Let's see.
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Hmm,
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they are really phenomenal.
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You can also...
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You can also take these
and you can poke a hole in them
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and put fruits like fruit jelly.
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If you want to do
on raw and cooked,
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you can also put a
little orange flavor
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and some orange
zest and just experiment.
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These are phenomenal.
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They are so, so good.
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They're not really
sweet, but they're great.
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And you can even have these
in the morning for breakfast.
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Imagine donuts for breakfast.
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Isn't that great?
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And they're not bad donuts.
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This has been Evita
Tezeno with A Taste of Paradise,
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and remember,
always to live life fresh.
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Better breakfast,
you need to get it
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because some of us
are settling for less.
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We got to step it
up and get it better.
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And so today, we want
to do a special program,
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I know we're
trying to taste paradise,
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and many times
the key in paradise is
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waking up to a good
sumptuous, delicious breakfast.
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And we want to make
sure this is possible today.
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And so I haven't been cooking,
you know me, my breakfast,
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I just eat some fruits,
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some bread and
a handful of nuts.
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People are like, "Nyse,
give me something better."
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And I'm like, "Okay, cool.
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We'll give you
something better."
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I can't do it,
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so I'll let somebody else do it.
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So today, we
have a special guest
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who's gonna give
us something better.
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A man of Arkansas
runs and owns a restaurant
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called Something
Better, healthy gourmet food.
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And so I wanna introduce
you to my special guest today
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for the better
breakfast special,
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and his name is Chef GW Chew.
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How're you doing, Chew?
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Doing wonderful.
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Good to see you again, yeah?
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You doing all
right? I'm doing awesome.
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Good, good, good.
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Well, Chef Chew,
many people know of you
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'cause your food is
so tasty and so good.
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And I'm sure what do you
do there at the restaurant?
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Do you just make
food or just regular food
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or what do you do at
the restaurant there?
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Well, we specialize
in American favorites.
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We have everything
from stir fries to salads.
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We have a product
called Better Than Meat.
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We say, "It looks like
meat, tastes like meat,
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but guess what?
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It's not meat." It's not meat.
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It's not meat. Why?
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So you, so you make
some like meat analogue
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something same like meat
but it's better than that.
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Better than meat.
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Because your focus is
giving people something better.
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Something better. Very nice.
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Now the name is Chew.
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Chew. Exactly.
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I know we're part
of, but I have to,
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I have to explain it
here for the audience,
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you know, what I mean?
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They're like Chew?
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Actually his name is Chef Chew,
and what do you think chef,
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you want to give people what?
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Something to chew
on as I always say,
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"Gonna give you
something to chew on."
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Give them something
better to chew on today,
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so give us up the better, Chef.
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What are we going to do today?
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I'm trying to get
this breakfast going,
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people are like,
"Give me something better."
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So I'm like, "All right,
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we're gonna give
you something better."
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But what's on a menu for today?
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Well, today we're
making a real special product
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I like to call it
not so egg omelette.
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Not so egg omelette. Yes.
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All right, all right.
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So it's not eggs,
but it's omelette.
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It's an omelet. All right.
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Well, I got to see how we
put this all together here,
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and a matter of fact,
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for those who would like to
get this not so egg omelette,
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now, does this thing
like work like an omelet?
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It looks just like an omelet,
but it's not an omelette.
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But it's not an omelette.
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It's better than an omelette.
It's better than an omelet.
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It's not so egg omelet, yeah.
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So a matter of fact, get
your paper and pens ready
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because this is a recipe,
this is a one time special
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and you all need to jot it down
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because you will
never see anything like this
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ever, ever and so,
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for your "Not So Egg Omelette"
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the recipe is really
simple for the omelette base,
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all you need is:
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Then for to
filling, all you need is:
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Now, you know, we put
that as meat substitute,
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but that got to
be something better.
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That's better than
what? Better than meat.
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Better than
meat, better than meat,
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and we're gonna look at
that here today, but how,
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what was the first
couple of steps here
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in making this omelette?
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Well, the first thing
we're gonna be doing is
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make an omelette base is what
we have to do it at this point.
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We're gonna
take a block of tofu,
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we add two cups of
oil, and we have our water,
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our kickin chicken
style seasoning, our turmeric.
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So what I'm gonna do is
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I'm gonna mix
everything together.
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Okay, so we have the
two cups of oats there
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to go along with that.
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Exactly.
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And you put that all
together with the water
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and that kickin
chicken style seasoning.
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This is something
serious here and then you...
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So there is
turmeric right there.
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There you have
the turmeric as well.
00:09:47.12\00:09:48.45
Turmeric has a
item COX-2 inhibitor
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I believe that
goes ahead and hinders
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or slows down any growths
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of tumors and
fibroids, or different items,
00:09:58.13\00:10:01.20
so that's pretty good that now
we're getting this in our meal.
00:10:01.23\00:10:03.47
So you just mash
it up with your hands?
00:10:03.53\00:10:04.87
Mash it up with my hands.
00:10:04.90\00:10:06.23
It's almost something similar
like scrambled tofu or...
00:10:06.27\00:10:07.64
Something
similar, little, little,
00:10:07.67\00:10:09.00
it's not exactly but
it's a little more liquidly.
00:10:09.04\00:10:11.01
Okay.
00:10:11.04\00:10:12.37
We're gonna be trying to
get it to a pancake consistency
00:10:12.41\00:10:14.48
when we once blend it
up inside the blender.
00:10:14.51\00:10:16.44
So you making pancakes,
you making an omelette?
00:10:16.48\00:10:18.25
What's right, chef,
no, I'm just kidding.
00:10:18.28\00:10:20.02
So we're gonna get it to
like a pancake consistency
00:10:20.08\00:10:22.42
whereas he said
you can pour it out
00:10:22.45\00:10:24.79
and so that should be good.
00:10:24.82\00:10:26.22
So we just mix it up.
00:10:26.25\00:10:27.62
We're crushing it
to how far, how long?
00:10:27.66\00:10:29.26
Pretty much until the tofu
blocks are more like a curdled.
00:10:29.29\00:10:32.36
There's not any big
blocks left inside of it.
00:10:32.39\00:10:33.96
Okay.
00:10:34.00\00:10:35.30
All right, so we're
gonna mash it up quite well
00:10:35.33\00:10:36.90
and then you said,
00:10:36.93\00:10:38.77
but that's not
pancake consistency,
00:10:38.80\00:10:40.37
it look more like
scrambled old tofu or something.
00:10:40.40\00:10:43.67
Oh, we're not done yet. Okay.
00:10:43.74\00:10:45.07
Right now, next
what I wanna do is
00:10:45.11\00:10:46.44
put this inside of the blender.
00:10:46.47\00:10:47.81
All right, so now we're
gonna blend this along here
00:10:47.84\00:10:50.48
quite nicely here
00:10:50.51\00:10:52.01
and this is gonna help us
make that pancake consistency
00:10:52.05\00:10:54.18
that you were talking about.
00:10:54.25\00:10:55.58
Excellent, excellent.
00:10:55.62\00:10:56.95
This is...
00:10:56.99\00:10:58.32
And this will make
and when we blend this,
00:10:58.35\00:10:59.69
this will make about a
good four or five omelettes
00:10:59.72\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\00:11:05.26
This right here is
gonna make us four omelettes.
00:11:05.29\00:11:07.20
Exactly.
00:11:07.23\00:11:08.53
Not so egg
omelettes. Not so egg omelettes.
00:11:08.56\00:11:09.90
Watching,
watching you out there.
00:11:09.93\00:11:11.43
All right, So we're gonna blend
it up till it's nice and...
00:11:11.47\00:11:14.00
Smooth like a
pancake consistency.
00:11:14.04\00:11:15.37
All right, very nice.
00:11:15.40\00:11:16.77
All right. That should be good.
00:11:39.36\00:11:40.70
Wow, that's serious business.
00:11:40.76\00:11:42.06
You need a
serious blender for that.
00:11:42.10\00:11:43.43
And, Chef, that thing
came out like you said,
00:11:43.47\00:11:45.13
so if you notice what I did,
I went ahead and got this thing,
00:11:45.17\00:11:47.97
I heat it up a little bit.
00:11:48.00\00:11:49.34
Now is it important to get
it heated up or do we just..?
00:11:49.37\00:11:51.27
Yeah, one thing,
this is a raw product
00:11:51.31\00:11:53.34
so we have to make sure that
00:11:53.41\00:11:54.74
the griddle was
actually preheated beforehand.
00:11:54.78\00:11:56.11
Okay.
00:11:56.14\00:11:57.48
So you wanna be
going on hot grill
00:11:57.51\00:11:58.85
and one thing you
wanna look at this,
00:11:58.88\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\00:12:03.79
to a little more
pancake consistency.
00:12:03.82\00:12:05.59
I want to take a
little more water here,
00:12:05.62\00:12:07.49
just get it so we can get it
down to a pancake consistency.
00:12:07.56\00:12:11.36
Okay, 'cause we
have like the cashew,
00:12:11.39\00:12:13.80
cheese, soy sauce.
00:12:13.83\00:12:16.30
All right.
00:12:30.75\00:12:32.08
Chef, you pulled the
power move right there.
00:12:32.11\00:12:33.92
Now, ladies and gentlemen,
00:12:33.98\00:12:35.32
we don't recommend this at home.
00:12:35.35\00:12:36.69
He did it while it
was going and blending,
00:12:36.72\00:12:38.89
I'm over here,
00:12:38.92\00:12:40.26
about to brace myself,
but that's why he's a Chef.
00:12:40.32\00:12:42.69
That's why you're the
owner of a restaurant.
00:12:42.72\00:12:44.09
You know what you're doing here.
00:12:44.13\00:12:45.46
So let me stand back.
00:12:45.49\00:12:46.83
So now we're gonna
pour this over here?
00:12:46.86\00:12:48.16
Actually, before we get there,
00:12:48.20\00:12:49.53
we're gonna
also mix our omelette
00:12:49.56\00:12:50.90
filling up next
before we get to that point.
00:12:50.93\00:12:52.27
Okay.
00:12:52.30\00:12:53.64
All right, so
the omelette filling,
00:12:53.67\00:12:55.00
we're going to take
that, let me do this,
00:12:55.04\00:12:56.37
can we switch sides?
00:12:56.40\00:12:57.74
I'm gonna let you
handle that hot stove there.
00:12:57.77\00:12:59.11
All right.
00:12:59.14\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\00:13:06.25
Spinach, phenomenal
there for the calcium.
00:13:06.28\00:13:08.62
Exactly. Excellent, their iron.
00:13:08.65\00:13:10.22
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\00:13:15.19
we've got some onions
there and we load it up.
00:13:15.22\00:13:17.93
And we've got
some better than meat,
00:13:17.96\00:13:19.29
this is our better
than meat shredded chicken.
00:13:19.33\00:13:20.70
All right, then let
me take a quick look.
00:13:20.73\00:13:22.03
This is meat?
That's better than meat.
00:13:22.06\00:13:24.13
Wait, is it all right if
I take a little piece here?
00:13:24.17\00:13:26.23
Come on, you can look at it.
00:13:26.27\00:13:27.60
This, what? This is chicken.
00:13:27.64\00:13:30.57
This is
vegetarian program, Chef.
00:13:30.61\00:13:32.17
Come on we say,
"It looks like chicken,
00:13:32.21\00:13:33.54
it taste like
chicken, but guess what?
00:13:33.58\00:13:34.91
It's not chicken."
00:13:34.94\00:13:36.28
It's not chicken.
00:13:36.31\00:13:37.65
Crispy on the outside
and white in the middle.
00:13:37.68\00:13:39.01
Oh, it's delicious.
00:13:39.05\00:13:40.38
Watch it now. It's so delicious.
00:13:40.42\00:13:41.75
I'm gonna take a
little bit, Chef.
00:13:41.78\00:13:43.12
Come on now.
00:13:43.15\00:13:44.49
What?
00:13:44.52\00:13:45.85
You go mix that
right in there too.
00:13:45.89\00:13:47.22
And what we're
gonna do right now,
00:13:47.26\00:13:48.59
we're gonna turn this one on.
00:13:48.62\00:13:49.99
We're gonna get this sautéed up.
00:13:50.03\00:13:51.86
Yeah, it's a little tricky.
00:13:51.89\00:13:54.40
All right, so we got that going?
00:13:54.46\00:13:59.33
We're having a
good time up in here.
00:13:59.37\00:14:01.14
First we just try
and get this stove going.
00:14:01.17\00:14:04.47
All right, there you go.
00:14:04.51\00:14:06.44
And this guy right here.
00:14:06.47\00:14:08.84
All right, so
that's all for you as well,
00:14:08.88\00:14:10.95
and then we got the griddle.
00:14:10.98\00:14:12.31
All right.
00:14:12.35\00:14:15.58
We're gonna put
some olive oil in here.
00:14:15.62\00:14:17.29
Put olive oil.
00:14:17.32\00:14:18.65
So let me step by
you here a little bit.
00:14:18.69\00:14:20.36
And make sure
that one is running
00:14:20.39\00:14:21.79
'cause we need that,
00:14:21.82\00:14:23.16
we need this one
hot as well, right?
00:14:23.19\00:14:24.53
Exactly. Okay, there we go.
00:14:24.56\00:14:26.16
Gonna start sauté this up,
get this all mixed together.
00:14:26.19\00:14:28.96
We up in a kitchen,
00:14:29.00\00:14:30.33
who sees some
gentlemen in the kitchen here
00:14:30.37\00:14:32.10
having a good
time as you all see.
00:14:32.13\00:14:35.04
You mixing that up,
I'm gonna let you step back
00:14:35.07\00:14:36.77
in your area of domain.
00:14:36.81\00:14:40.24
So we're sautéing that. Okay.
00:14:40.28\00:14:44.75
And then just omelette,
when do we get that going?
00:14:44.78\00:14:47.28
We're gonna get that
going in just a second.
00:14:47.32\00:14:48.65
I'm gonna get that mixed up,
00:14:48.68\00:14:50.02
this is going to be the
filling for the omelette.
00:14:50.05\00:14:51.52
Very nice.
00:14:51.55\00:14:52.89
You gonna be clean up like
00:14:52.92\00:14:54.26
you always like
to do in your show.
00:14:54.29\00:14:55.62
Oh, yeah, you know, you
know, I'm just so shocked, chef,
00:14:55.66\00:14:57.43
you're doing some
miracles up in the kitchen.
00:14:57.49\00:15:00.63
All right, let
that sit for a while.
00:15:00.66\00:15:04.73
All right.
00:15:04.77\00:15:06.74
So now we have that,
00:15:06.77\00:15:08.74
we got that sauté
in a little bit there
00:15:08.77\00:15:10.61
and this is...
00:15:10.64\00:15:11.97
I'm gonna add little
more water if you don't mind.
00:15:12.01\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\00:15:20.35
You're trying to get that
pancake consistency, you like,
00:15:20.42\00:15:22.68
'cause sometimes if
you, if it's too thick,
00:15:22.72\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\00:15:35.73
Man, this is
serious business, Chef.
00:15:35.76\00:15:37.93
All right, here we go.
00:15:37.97\00:15:39.47
I want to pour this on
here for our base for omelette.
00:15:39.50\00:15:42.77
All right.
00:15:42.80\00:15:46.51
Oh, looks good.
00:15:46.54\00:15:48.18
You sure it's not
pancakes? Not pancakes.
00:15:48.21\00:15:51.95
Looking like it.
So we get that going.
00:15:51.98\00:15:55.28
And what I'm
gonna do at this point,
00:15:55.32\00:15:56.65
I want to spread it
little bit more flat.
00:15:56.69\00:16:00.59
All right.
00:16:00.62\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\00:16:08.43
Just like a quarter of an
inch or something like that?
00:16:08.46\00:16:10.57
You don't want it.
00:16:10.60\00:16:11.93
Exactly, you know,
don't want us to separate,
00:16:11.97\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\00:16:16.81
actually gonna make,
00:16:16.84\00:16:18.17
where it forms a
crust on the bottom,
00:16:18.21\00:16:19.57
so we can actually flip it over.
00:16:19.61\00:16:20.98
That's going to be the key,
00:16:21.01\00:16:22.34
so it's gonna take a little
bit about three or four minutes
00:16:22.38\00:16:24.05
before it's gonna get
to that point, you know,
00:16:24.08\00:16:25.58
so we got this
cooking right here.
00:16:25.61\00:16:27.88
Very nice, so we get that going,
00:16:27.92\00:16:30.22
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\00:16:38.36
You remember
those little bubbles
00:16:38.39\00:16:39.73
we used to make.
00:16:39.76\00:16:41.06
It's gonna start forming
little holes inside of it.
00:16:41.10\00:16:42.43
Small holes are going to
start forming in a second.
00:16:42.46\00:16:43.83
So how do we know, like,
00:16:43.87\00:16:45.20
you said a crust
at the bottom there...
00:16:45.23\00:16:46.70
If I do it right now, you
gonna see it's gonna start,
00:16:46.74\00:16:48.80
kind of comes, kind of
come here but not here.
00:16:48.84\00:16:50.87
You kind of see
this coming like that.
00:16:50.91\00:16:53.11
So even, so, so people who so
00:16:53.14\00:16:55.18
for our expert
for pancake makers,
00:16:55.21\00:16:57.91
this is right
up your ally, yeah?
00:16:57.95\00:16:59.28
Exactly.
00:16:59.31\00:17:00.75
And 'cause me
even making omelettes
00:17:00.78\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,
00:17:10.76\00:17:12.09
finally get to my omelette days,
00:17:12.13\00:17:13.46
you know what I mean.
00:17:13.53\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\00:17:27.98
Chef, you see me, I'm peeking,
00:17:28.01\00:17:29.51
I don't wanna
miss the step here.
00:17:29.54\00:17:31.38
Looks good.
00:17:31.41\00:17:33.82
Now lastly, we gonna take
on better than cheese here.
00:17:33.85\00:17:37.32
I'll have to say
better than cheese with a z.
00:17:37.39\00:17:39.52
Better than cheeze.
00:17:39.55\00:17:41.49
We always got to
get something better.
00:17:41.52\00:17:42.92
All right.
00:17:42.96\00:17:46.56
We'll let it
keep on going so soon
00:17:46.59\00:17:48.00
we're gonna flip
this right together,
00:17:48.03\00:17:49.36
and we're gonna have
that delicious omelette look.
00:17:49.40\00:17:51.93
It's ready.
00:17:51.97\00:17:54.64
So you hold one
end, you get the other.
00:17:54.67\00:17:56.67
Oh, man.
00:17:56.71\00:17:58.04
What? Wait a second.
00:17:58.07\00:17:59.41
Where did the eggs come from?
00:17:59.44\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\00:18:20.23
it was probably
about ten minutes
00:18:20.26\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\00:18:28.14
Normally it takes about a
good four minutes on each side.
00:18:28.17\00:18:30.51
You know, someone
actually at this point
00:18:30.54\00:18:32.01
we gonna turn this
over at the very end,
00:18:32.04\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\00:18:51.46
But let me just
find out real quick.
00:18:51.49\00:18:53.40
So we have the oats in
there, we have the tofu as well.
00:18:53.43\00:18:56.20
Right.
00:18:56.23\00:18:57.57
So the tofu is gonna be helpful
and very nutritious for us.
00:18:57.60\00:19:01.30
It provides what is
known as phytoestrogens,
00:19:01.34\00:19:03.74
you know what I mean?
00:19:03.77\00:19:05.11
And it's so funny
00:19:05.14\00:19:06.47
'cause many times
people get this thing
00:19:06.51\00:19:07.84
so mixed up, they're like,
00:19:07.88\00:19:09.21
"Tofu is not good for you
00:19:09.24\00:19:10.58
because they have so
much phytoestrogens."
00:19:10.61\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,
00:19:16.72\00:19:18.05
estrogen causes
things to like blow up,
00:19:18.09\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
00:19:24.26\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\00:19:32.30
so people who are
dealing with fibroids,
00:19:32.33\00:19:34.04
and cysts, and tumors,
00:19:34.07\00:19:35.54
or now everybody is like scared
of different growths and stuff,
00:19:35.57\00:19:39.01
actually tofu
will be a good option.
00:19:39.04\00:19:40.68
It's a great option.
00:19:40.71\00:19:42.04
I guess, I guess,
one of the keys is,
00:19:42.08\00:19:43.45
is to make sure
you get a good one
00:19:43.48\00:19:45.38
because we have so
many genetically modified.
00:19:45.41\00:19:47.42
Exactly, non-GMO
and also another kind
00:19:47.45\00:19:49.22
they have now
which is even better,
00:19:49.25\00:19:50.59
it's a sprouted tofu
00:19:50.62\00:19:51.95
which is even,
even more nutritious.
00:19:51.99\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\00:19:57.93
and so that's good for that.
00:19:57.96\00:19:59.29
We also have the
tomatoes up in there basically,
00:19:59.33\00:20:02.30
good, good for male
and female and stuff.
00:20:02.33\00:20:05.17
And spinach also
is really awesome
00:20:05.20\00:20:06.63
for high blood pressure.
00:20:06.70\00:20:08.64
A lot of our clients
who have had blood pressure,
00:20:08.67\00:20:10.07
we give them a lot of
spinach which helps to actually,
00:20:10.11\00:20:13.04
gives lot of potassium
00:20:13.07\00:20:14.41
which helps to
regulate the blood sodium level,
00:20:14.44\00:20:16.54
the sodium level
inside of the blood.
00:20:16.58\00:20:17.91
And we've been,
00:20:17.95\00:20:19.28
we've been working
together for some time here
00:20:19.31\00:20:21.32
and just going over some things,
00:20:21.35\00:20:22.68
I was really
blessed by your program,
00:20:22.72\00:20:24.25
the new program that you do.
00:20:24.29\00:20:25.62
He does a special program.
00:20:25.65\00:20:26.99
It's called a 60-day challenge.
00:20:27.02\00:20:28.36
It's not a, it's
not a kick start.
00:20:28.39\00:20:31.29
It's a life
start. It's a life start.
00:20:31.33\00:20:32.66
So what have you been
doing with the program?
00:20:32.69\00:20:34.50
I will give you an
example, one gentleman we have,
00:20:34.56\00:20:36.13
a professor at one of
our universities in our area.
00:20:36.16\00:20:38.43
He actually went
on a better heart plan
00:20:38.47\00:20:40.47
and it was amazing,
00:20:40.50\00:20:41.84
in just 45 days,
he lost 30 pounds,
00:20:41.87\00:20:44.17
and his blood
pressure typically normalized
00:20:44.24\00:20:46.17
within that time frame.
00:20:46.21\00:20:47.61
And eating a
totally plant based diet
00:20:47.64\00:20:49.34
and he came off all
of meat, all of dairy,
00:20:49.38\00:20:51.41
was exercising regularly.
00:20:51.45\00:20:52.78
I mean, he looks
like a whole new person.
00:20:52.81\00:20:54.15
It's pretty amazing.
00:20:54.18\00:20:55.52
Yeah, it sounds pretty good.
00:20:55.55\00:20:57.12
I mean, we've
been working together.
00:20:57.15\00:20:58.95
This is like the
first time now for sometime.
00:20:58.99\00:21:00.39
Exactly.
00:21:00.46\00:21:01.79
And just seeing,
you see what we do.
00:21:01.82\00:21:03.43
We do a lot of education
00:21:03.46\00:21:04.79
and we teach people
all of these good things
00:21:04.83\00:21:06.39
and once in awhile
we try to cook for them,
00:21:06.43\00:21:07.83
but mainly a lot of
people have the need of
00:21:07.86\00:21:09.76
when they do go out,
00:21:09.80\00:21:11.13
they want to
have something to eat
00:21:11.17\00:21:12.50
and because of the
restaurant and stuff,
00:21:12.53\00:21:14.00
that's truly been a blessing.
00:21:14.04\00:21:15.37
And I wanna make sure that
this thing is, this thing is,
00:21:15.40\00:21:17.47
this is legit here.
00:21:17.51\00:21:19.61
So it's pretty much
done here? Pretty much done.
00:21:19.64\00:21:21.74
Pretty much, can we eat?
00:21:21.78\00:21:23.11
Oh no, let me, so
do I cut it up or...
00:21:23.14\00:21:25.78
You can cut it up.
00:21:25.81\00:21:27.18
I have a, I
guess we can bring out
00:21:27.22\00:21:28.58
our rendition of our last...
00:21:28.62\00:21:31.72
This is good stuff.
00:21:31.75\00:21:34.29
The ladies made it look
really, really nice here.
00:21:34.32\00:21:37.09
Wow!
00:21:37.13\00:21:39.43
So this is, this is
the not so egg omelette.
00:21:39.46\00:21:43.30
Not so egg omelette. Not so egg.
00:21:43.33\00:21:44.80
But look, if you don't
mind, I'm gonna touch this one,
00:21:44.83\00:21:47.47
'cause this one
is mine right here.
00:21:47.50\00:21:49.20
Look at that. Look at that.
00:21:49.24\00:21:50.74
If y'all could
zoom in, check this out,
00:21:50.77\00:21:52.71
this thing is holding
together tightly here.
00:21:52.74\00:21:55.28
I mean, let me see if I can
just pick this whole thing up,
00:21:55.31\00:21:58.28
this is
literally, broke over there,
00:21:58.31\00:22:00.82
but that's because I'm
going to split it in half
00:22:00.85\00:22:02.58
and eat that together.
00:22:02.62\00:22:04.42
Split it in half and
eat it together but, man,
00:22:04.45\00:22:06.22
this looks really, really good.
00:22:06.25\00:22:08.09
This is seriously
not so egg omelette.
00:22:08.12\00:22:11.29
Exactly.
00:22:11.33\00:22:12.66
And actually from the people
who have been going on that,
00:22:12.69\00:22:14.93
I remember I was
speaking to one of them.
00:22:14.93\00:22:16.26
His blood sugar
was quite high as well,
00:22:16.30\00:22:19.03
but by following
some of the simple plans,
00:22:19.07\00:22:20.70
eat some of that
better than meat and stuff.
00:22:20.74\00:22:22.27
Right.
00:22:22.30\00:22:23.67
It's just been a blessing
00:22:23.71\00:22:25.04
because this has
the oats in it as well.
00:22:25.07\00:22:26.41
Oats will
gradually control their,
00:22:26.44\00:22:28.91
the distribution of
that, of the blood sugar as it,
00:22:28.94\00:22:30.81
as it goes now.
00:22:30.85\00:22:32.18
So this is good.
00:22:32.21\00:22:33.55
Now, regular
omelettes, would it do that?
00:22:33.58\00:22:34.92
No.
00:22:34.95\00:22:36.28
I doubt it. I
don't think it would.
00:22:36.32\00:22:37.65
Not quite.
00:22:37.69\00:22:39.02
You probably get increased
because of the cholesterol,
00:22:39.05\00:22:40.72
that's associated with that.
00:22:40.76\00:22:42.62
But here's the
coolest thing that inspired me
00:22:42.66\00:22:44.59
as we began to dialogue,
00:22:44.63\00:22:46.90
Chef is not only a
chef of a restaurant,
00:22:46.96\00:22:49.76
that does healthy gourmet
food and also does classes,
00:22:49.80\00:22:53.60
but chef also,
you're a pastor as well.
00:22:53.67\00:22:55.77
Pastor as well.
00:22:55.80\00:22:57.14
How's that?
00:22:57.17\00:22:58.51
How's does it ever
go? How do you juggle it?
00:22:58.54\00:22:59.87
I always say, "I make the bread
and I get to break the bread."
00:22:59.91\00:23:01.51
What?
00:23:01.54\00:23:02.88
So I'm actually the pastor
of the Seventh-day Adventist
00:23:02.91\00:23:04.88
church of Fayetteville,
Arkansas, you know,
00:23:04.91\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\00:23:12.62
And so the
restaurant is located there
00:23:12.65\00:23:14.26
as well in Arkansas.
00:23:14.29\00:23:16.56
So, man, I hopefully one
day we can open a quite a few
00:23:16.59\00:23:18.73
because it's been amazing,
00:23:18.76\00:23:20.53
it's been amazing,
ladies and gentlemen.
00:23:20.60\00:23:21.90
As I've been there,
like 95% of the people
00:23:21.93\00:23:24.50
that's been coming through
the door is literally like,
00:23:24.53\00:23:27.14
you know, some
people are not Adventist,
00:23:27.20\00:23:30.17
and some don't even
believe in God but they say,
00:23:30.21\00:23:32.77
"This food is something better."
00:23:32.81\00:23:34.14
And I'm gonna, I'm
gonna try some of this
00:23:34.18\00:23:35.61
and not so egg
omelettes or the better burger
00:23:35.64\00:23:38.25
or better wraps and
different items of that,
00:23:38.28\00:23:41.05
so their faith, well,
it's been truly a blessing.
00:23:41.08\00:23:43.65
And a blessing that
gives lights to the community.
00:23:43.69\00:23:45.19
And we find that, you know,
00:23:45.22\00:23:47.12
the health as we're
meeting to those physical needs,
00:23:47.16\00:23:49.49
we're finding out
that as an entering wedge
00:23:49.52\00:23:51.26
to their spiritual needs.
00:23:51.29\00:23:52.63
We get many people who
ask us more questions about,
00:23:52.66\00:23:55.06
you know, if you
have something this great,
00:23:55.10\00:23:56.80
this health
message they're so great.
00:23:56.83\00:23:58.53
What about something more
00:23:58.57\00:24:00.07
or is it something
even better than this,
00:24:00.14\00:24:01.54
this physical thing,
something even spiritual,
00:24:01.57\00:24:03.84
why do you do
what you do, you know,
00:24:03.91\00:24:05.67
from a spiritual standpoint.
00:24:05.71\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\00:24:12.11
So basically, your business
is to serve and to witness
00:24:12.15\00:24:16.02
and to minister to
people, as, as of as now.
00:24:16.05\00:24:18.09
Well, I've been ministered too
00:24:18.12\00:24:19.45
because these
not so egg omelettes,
00:24:19.49\00:24:21.49
a matter of fact,
Chef, I don't know about you,
00:24:21.52\00:24:23.16
but like these
two is gonna be mine
00:24:23.19\00:24:24.56
if that's all right,
00:24:24.59\00:24:25.93
you may need to
make another one here.
00:24:25.96\00:24:27.60
And any other point
is what else could we do
00:24:27.66\00:24:29.83
if there's not,
can we make scramble?
00:24:29.86\00:24:31.30
Well, actually one
thing that you can do,
00:24:31.33\00:24:32.97
is you can actually
make a sandwich out of this.
00:24:33.00\00:24:35.27
If you have simply
a whole wheat bread
00:24:35.30\00:24:37.27
or even if you remember
they had egg big muffin,
00:24:37.31\00:24:39.37
we can make a not
so egg big muffin.
00:24:39.41\00:24:40.84
What?
00:24:40.88\00:24:42.21
You know, so we can take
this and cut it in the half.
00:24:42.24\00:24:43.61
You know, to actually get an egg
00:24:43.65\00:24:45.01
made muffin put it right.
00:24:45.05\00:24:46.68
A big muffin
sandwich, I'm sorry,
00:24:46.72\00:24:48.18
a big muffin and you
can actually put the egg
00:24:48.22\00:24:50.15
right in the middle of it
00:24:50.19\00:24:51.52
and have a not
so egg big muffin.
00:24:51.55\00:24:52.89
Wow.
00:24:52.92\00:24:54.26
You know, so you can actually
make a big muffin sandwich
00:24:54.29\00:24:55.62
as well with that
00:24:55.66\00:24:56.99
and it's a pretty
neat way to forward.
00:24:57.03\00:24:58.36
So you get those
sandwich with it,
00:24:58.39\00:24:59.73
you can eat it like this.
00:24:59.76\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\00:25:08.84
Yes, you can do
everything from a veggie type,
00:25:08.87\00:25:11.04
you can do a meat type,
00:25:11.07\00:25:12.41
you can use different
type of meat substitutes
00:25:12.44\00:25:14.51
and you can use
different veggie combinations,
00:25:14.54\00:25:16.48
I mean, you can use every
different curries to cabbage,
00:25:16.51\00:25:18.28
you can put olives,
00:25:18.31\00:25:19.71
you can put
different types of peppers
00:25:19.75\00:25:21.18
inside of it as well.
00:25:21.22\00:25:22.55
So you can do many variations
of this simple recipe.
00:25:22.58\00:25:24.99
You can separate
as do a cheese type
00:25:25.02\00:25:26.45
rather than
having all the filling
00:25:26.49\00:25:27.82
you want to keep
it simple to simply
00:25:27.86\00:25:29.19
do a cheese in the middle.
00:25:29.22\00:25:30.56
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\00:25:34.66
You can use
cashew cheese as well.
00:25:34.73\00:25:36.03
But you don't want to use
too much 'cause it's gonna,
00:25:36.06\00:25:37.40
it's kind of liquidy
00:25:37.43\00:25:38.77
so it's not gonna
change the consistency
00:25:38.80\00:25:40.14
of the actual base,
00:25:40.17\00:25:41.50
so you don't wanna use too much.
00:25:41.54\00:25:42.87
Okay, you've to get it
really thick or something.
00:25:42.90\00:25:44.24
Yeah, exactly.
00:25:44.27\00:25:45.61
Now, that better than
meat, that was chicken.
00:25:45.64\00:25:48.34
That was a chicken, yes.
00:25:48.38\00:25:49.71
That was better than chicken.
00:25:49.74\00:25:51.08
'Cause many people ask
me, "What is it made of?"
00:25:51.11\00:25:55.05
Well, that product
that we have right there
00:25:55.08\00:25:56.45
our better than
chicken is made of soy bean.
00:25:56.48\00:25:58.69
We actually make
it from raw soy beans
00:25:58.72\00:26:00.29
and we have a really awesome
process been able to develop
00:26:00.32\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\00:26:07.03
real quick is been
in existence how long?
00:26:07.03\00:26:08.73
How did you get started?
00:26:08.76\00:26:10.20
Lot of people
always ask me. I love this.
00:26:10.27\00:26:11.90
This is so great
'cause now I'm not like be it,
00:26:11.93\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\00:26:16.81
Well, I mean, you know,
00:26:16.84\00:26:18.17
honestly about 11 years
ago I actually started learning
00:26:18.21\00:26:21.14
the principles
of eating healthy,
00:26:21.18\00:26:22.51
you know, for spiritual reasons
00:26:22.54\00:26:23.88
I started changing my lifestyle.
00:26:23.95\00:26:25.28
And I got excited about cooking.
00:26:25.31\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\00:26:32.25
I realized that I need to learn
how to cook healthy myself.
00:26:32.29\00:26:34.79
So I started making a product
called crunchy bunchy granola.
00:26:34.82\00:26:37.76
We don't box, so
we have a granola
00:26:37.79\00:26:39.43
that would knock you out.
00:26:39.46\00:26:40.80
Watching now.
00:26:40.83\00:26:42.13
So I started making granolas
when I was about 19 years old,
00:26:42.16\00:26:43.87
from there I started developing
00:26:43.93\00:26:45.27
different
products over the years.
00:26:45.30\00:26:46.63
And I started a
restaurant in 2008 in Maryland
00:26:46.70\00:26:49.74
and then I winded
up getting married
00:26:49.77\00:26:51.27
and moved out to Arkansas.
00:26:51.31\00:26:52.64
Nice.
00:26:52.67\00:26:54.04
That's the only thing that could
00:26:54.08\00:26:55.41
move you across the country.
00:26:55.44\00:26:56.85
Well good news, good news.
00:26:56.91\00:26:58.25
I remember 'cause we met,
00:26:58.28\00:26:59.61
actually I met
Chef many years ago.
00:26:59.65\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\00:27:15.66
So it's been, we've been
in existence for little while.
00:27:15.70\00:27:17.57
You know, yeah. Okay.
00:27:17.60\00:27:18.93
So not too long,
huh? Not too long.
00:27:18.97\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\00:27:32.11
but sometimes the
people have to taste
00:27:32.15\00:27:34.05
and see that the Lord is good.
00:27:34.12\00:27:35.55
I don't know about y'all
00:27:35.58\00:27:36.92
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\00:27:40.16
So I hope that it may
continue to be a blessing,
00:27:40.19\00:27:44.06
you gonna have to
guess, you gonna have to,
00:27:44.13\00:27:45.46
we gonna have to hang
out here a little bit more...
00:27:45.49\00:27:46.83
Exactly. And share.
00:27:46.90\00:27:48.30
So, people
wanted something better,
00:27:48.33\00:27:49.96
so they got something better.
00:27:50.03\00:27:51.40
They got the better
than not so egg omelette.
00:27:51.43\00:27:55.47
Well, I'm gonna
go ahead and enjoy
00:27:55.50\00:27:57.17
some of that here today.
00:27:57.21\00:27:58.54
So have a good one and enjoy.
00:27:58.57\00:27:59.94