Participants: The Holmes Sisters
Series Code: DDCC
Program Code: DDCC000002A
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00:21 I like healthy food that tastes so good
00:25 I like to eat good food 00:28 Whatcha say now? 00:29 I like to eat good food 00:33 I like to eat good food 00:37 Welcome. Welcome to Creative Cooking. 00:41 Welcome. We are so happy to be here. 00:44 My name is Jan. 00:46 Taisha. Kimberly. 00:48 And why are we still holding this like it's a mike? 00:51 Because that's what we do growing up 00:52 when we used to practice. 00:53 But we are... The Holmes Sisters. 00:56 Yeah, why are we still holding this? 00:58 And we have a wonderful, 01:00 wonderful program in store for you today. 01:02 We're going to share with you 01:04 some southern biscuits with frittatas, 01:08 and it's just gonna be a southern breakfast. 01:11 And we are really excited. 01:13 We have southern roots because my dad is from Georgia 01:17 and he gave us all of his secret tips 01:20 on making biscuits. 01:21 So we're gonna begin with 01:23 Tai's grandma's vegan southern biscuits. 01:27 The ingredients are... 01:52 All right, let's get started. Okay. 01:55 All right, so we are going to start 01:57 with our dry ingredients. Let's swap places. 01:59 We're going to sweep the mixing bowl and swap here. 02:01 All right, I'm gonna lift up my... 02:03 'Cause, you know, biscuits can be a little messy 02:05 with the flour going on. 02:07 We're gonna first start with sifting our... 02:09 The secret to biscuits being nice 02:12 and fluffy and rising tenderly is sifting. 02:17 So when you don't have a sifting machine, 02:21 you can use a colander. 02:23 Okay. Or a strainer. 02:24 So we can improvise here. So we can improvise here. 02:26 So, Kim, go ahead and start pouring the flour 02:29 into our makeshift sifter, and I will add... 02:33 So how do you sift, Taisha? 02:35 Once you pour in, you pour in all your dry ingredients, 02:40 and then you just begin to shake it, 02:42 just give it a little shake. 02:43 Nice. Shaking, shaking. 02:44 All right, so just put a little more in. 02:46 And one thing I love when I make biscuits, 02:48 it just brings fond memories of my dad, 02:50 you know, he just loved biscuits, 02:53 especially, you know, on Sunday mornings, 02:55 we would have like brunch, and he would just always... 02:58 You know, we're all married and grown up now, 03:00 and I make biscuits all the time. 03:02 So he would always... 03:03 When he would call me, he would say 03:05 "Taisha, where's my biscuits?" 03:08 You know, and that was just always a little joking, 03:10 laughing we had. 03:12 All right, so once you sift everything up in there, 03:15 then we're gonna add, 03:16 we're gonna cut our shortening in. 03:17 We just put it in. 03:19 And then once it gets in there, we just... 03:22 Get it all out? Yeah. 03:23 We just crumble it all up until... 03:27 Okay can we just... 03:28 We have to get our fingers dirty with this one, 03:30 so it's okay. Yeah, its not, its not... 03:31 It's a little messy. 03:33 You're not gonna stay cute making biscuits, okay? 03:34 You got to get messy. All right, but it sure is good. 03:39 All right, so we're just gonna, you know, crumple up the flour, 03:43 crumple it around until it resembles 03:45 a coarse-like crumb, all right? 03:48 And then, once we get that going, 03:50 then we take our milk. 03:52 You can use almond milk or you can use soy milk, 03:55 you can use rice milk, whatever it is. 03:57 But another tip, try to make sure 03:59 the milk is room temperature 04:01 because if the milk is too cold, 04:03 it will just make the dough a little stiffer, all right? 04:06 So it's harder to work with. 04:08 And we love light and fluffy. Soft biscuits. 04:11 Just begin to pour the milk in, all right? 04:14 And then you kind of move it around a little bit. 04:20 And then you just add a little more 04:22 if it's still a little dry 04:27 until it just begins to come together. 04:29 So you're basically massaging the biscuits, Taisha. 04:31 Yeah, you're massaging the biscuits. 04:33 I always say massage the food 04:35 and the food will be good to you 04:36 once you ingest it. 04:38 Jan, can you get the rolling pin, please? 04:40 Okay. All right. 04:41 So now I think we are just about done here. 04:43 And sometimes, you know, 04:45 we have excess flour in the side 04:47 and you kind of sprinkle it in just before you turn it out 04:50 onto a lightly-floured surface, okay? 04:53 And that helps, you know, get the extra dough 04:56 off your hands and you kind of rub it like so. 05:00 And then you kind of turned it out onto your flour. 05:04 And then you get ready to roll, all right? 05:07 So once you get it all out you... 05:10 You get a little elbow workout. Yeah, you're right. 05:14 So it's kind of like, you know, 05:15 your kids would love to make this. 05:16 It's kind of like playing in play dough, 05:18 but you can eat this play dough. 05:20 That's right. 05:21 And then you kind of form it up in a little ball there. 05:26 And then we're just gonna begin to roll it out, all right? 05:28 We don't want to miss any pieces here, all right? 05:31 So we'll get it all off our hands, 05:32 all of our hands, all right? 05:35 And then we're going to... 05:37 And another version of biscuits is Johnnycakes. 05:40 Yes, you're right. 05:42 But the Johnnycakes, they're just a little harder. 05:44 Our mom, she makes that a lot in her culture. 05:47 It's called Johnnycakes in English. 05:50 I don't know what we call it. 05:52 But just roll it out, 05:56 to about three-fourth to half-inch thick. 05:59 And then you could take any size biscuit cutter and... 06:04 Or we can also improvise with tops, right? 06:07 Right. Jar tops. 06:08 Could you get the pan first here, please? 06:09 And then what you do is you put it on your pan, 06:11 your non-stick baking pan. 06:13 So you just... 06:14 It's kind of a fun thing to do on a, 06:16 you know, Sunday. 06:17 We're kind of busy like during the week, 06:19 everybody's kind of running, going, 06:21 and another thing about these, these can be made ahead, okay? 06:24 So if you make them the night before, 06:27 you can just, you know, cover them, 06:29 make sure you refrigerate them, 06:30 cover them with, you know, aluminum... 06:32 Not aluminum foil, sorry, Saran wrap 06:34 and you just put them in your refrigerator. 06:36 And in the morning, you pop them in the oven, 06:37 you know, for ten minutes. 06:39 And you have your biscuits. 06:40 Jan, I need the rolling pin to roll out some more. 06:42 You want some more? And then what you do... 06:45 All right, we're just gonna roll that 06:46 out a little bit more. 06:48 Oops. 06:49 And using this top gives it that perfect cut. 06:51 Yeah, nice round cuts. And they also freeze well. 06:54 So if you have some biscuits that you wanna make 06:57 and you wanna make a big batch, 06:58 you can cook them and then batch freeze them. 07:01 Just freeze them. Okay. 07:02 All right, so you can have biscuits any time. 07:04 All right, and you want to keep them together 07:06 'cause when you keep them together, 07:08 it creates a pocket of heat. 07:10 And when they rise up, they are nice. 07:13 The edges around the biscuits are nice 07:17 and moist and just delicious. 07:19 If you like crunchy biscuits around the edges, 07:22 just separate them. 07:24 But I like mine to be a little nice and moist, 07:28 and you can kind of pull them apart. 07:30 Okay, these are like... Nice, soft, and buttery. 07:33 Moons and creative biscuits, 07:34 but you can make different shapes 07:36 and get fun with them, right? 07:37 Yeah, the ending of it, you kind of make 07:39 your own biscuit with your hand, 07:41 the last big biscuit or so. 07:44 But you get the idea. 07:45 All right, so we just put it up here. 07:47 And then you wanna have your oven pre-heated to about 07:50 350, 375, 07:52 and you pop it in the oven for about 10 minutes. 07:54 And then you'll see the biscuits begin to rise. 07:57 And oh, the smell is wonderful. 08:00 And once they're done, 08:02 you have your delicious grandma's biscuits. 08:06 And guess what, they pull apart 08:07 just like any biscuit that you have. 08:09 Wow, look at that. You don't even need a knife. 08:11 You can just pull them right apart just like that. 08:15 Wow. And then you put a little... 08:16 You just add a little Earth Balance margarine 08:20 or some molasses. 08:21 Or peanut butter. Whatever you like. 08:23 You can put some gravy. 08:27 You're preaching now, girl. Biscuits and gravy. 08:28 Biscuits and gravy. Don't get me started. 08:31 And you just have a wonderful time. 08:34 Biscuits are great, it's just an alternative, 08:36 just as a comfort food, you know, 08:38 especially for those who have southern roots. 08:40 And you like to have, you know, Sunday morning brunch. 08:43 I know when we grew up, 08:45 we would have our Sunday brunches, 08:47 we go to our grandma's, 08:49 so a lot of things that we've done, 08:50 we like listen, you know, we love to eat good food. 08:54 I do. And good foods... 08:55 Healthy foods that's good for our bodies. 08:58 And so what we've done is we've taken it 09:00 and we've just tweaked the recipe 09:02 by adding plant-based foods, 09:05 also whole grains, that could, you know, just feed the cells. 09:09 You know, and so that just makes a wonderful meal. 09:13 You can use it. 09:14 And what we've done today is we've decided to show you 09:16 how to do biscuits and frittatas. 09:18 So now we're gonna move on to the frittatas. 09:20 So just wipe up there and bring out the... 09:23 Kim, please read the ingredients 09:24 for the frittatas... 10:07 So we have our ingredients for frittata, 10:11 and we're just setting up very quickly 10:13 so that we can move forward and... 10:15 And this is our form of biscuits and eggs. 10:18 Many of you may like to have a biscuit with an egg 10:20 in between or an egg patty in between. 10:23 But we're using tofu, which is soy-based 10:27 and it's very delicious. 10:30 You will not even know the difference. 10:33 It's very, very savory and very delicious, 10:37 smacked right in between a biscuit. 10:40 So we're going to show you how to make that frittata. 10:43 All right, and it's very quick, it's simple and easy. 10:47 Like we said, I'm a nurse, and I run 12-hour shifts. 10:53 So in my house, a lot of times, you know, I'll make biscuits 10:56 or just food on the go, waffles, freeze them, 10:59 lot of batch cooking 11:01 so that we can eat great foods in the morning. 11:03 So this, the frittatas, as I'm gonna let you... 11:06 You're gonna see us make today, freezes well. 11:09 And the biscuits freeze well. 11:11 And another thing, I don't like to... 11:13 I love to cook, 11:14 but I don't like too much fuss in the kitchen, 11:15 so a lot of things and a lot of recipes 11:17 we have is things that you can just throw in, 11:19 so it's not 10,000 different steps. 11:22 You just have to throw them in, season them up well, 11:25 and pop them in the oven. 11:26 But they taste good. Good. 11:30 I'm only getting started, all right? 11:32 So for the frittatas, you're gonna start, 11:34 as Jan said, with a block of extra firm tofu, okay? 11:40 And tofu is a plant food, soy product, 11:44 and it's high in flavonoids, okay? 11:48 And what happens is when you take a tofu 11:51 and you cook it and season it up, 11:54 it takes on the flavor, 11:55 the color of anything that you give it. 11:57 So not only does it taste good, it's good for you, all right? 12:02 So basically, what we're using this in place of today 12:05 with our biscuits is like an egg substitute. 12:07 Like frittatas is usually like eggs or egg whites 12:10 with any assortment of veggies, 12:13 you can have red peppers, chives, 12:15 and broccoli, spinach frittata, all of that, 12:18 and you can do that with your tofu. 12:20 And it's so funny because when we were growing up, 12:23 we had to make tofu. 12:25 Yeah, we did. Because many years ago... 12:26 Well, I don't want to say many, 12:27 we're not that old, but few years ago, 12:30 you could not walk into your Wal-Mart 12:32 or your supermarkets and buy a block of tofu. 12:35 So we take this for granted today, 12:37 but we had to make tofu, buy the dry bean, 12:41 boil it for many hours, strain it. 12:46 So we're thankful that we can actually just buy the tofu. 12:50 But it's easy quick and easy. Quick and easy. 12:52 That's the way we like it. And you'll love it, too. 12:55 So we're gonna get started here. 12:56 And, Kim, just place... 12:57 You can just break it in half and pour the tofu in. 13:01 And what we're gonna do here... 13:03 Jan, can you get the cutting board please? 13:06 'Cause you're gonna dice up the onions for us, all right? 13:08 So basically, you're just gonna break the tofu in half 13:11 in any food processor, all right? 13:13 And then you're gonna add your dry ingredients. 13:15 All right? And you could... 13:17 We're using dry basil and onion powder, 13:21 but you can add garlic powder, 13:22 you can add dry chives, fresh chives. 13:26 What's gonna give it the color of the egg is the turmeric. 13:29 And turmeric is a great seasoning 13:31 because it has anti-inflammatory properties 13:35 for the body. 13:36 So as we know, a lot of disease that we get 13:40 or disease starts with inflammation in the body. 13:43 So as much as... Our food can be our medicine. 13:45 That's so right. That's right. That's what we say a lot. 13:46 As much as we can feed and ingest good foods 13:49 that can help in our situation, whatever it is, 13:52 God will do the rest, all right? 13:54 So we're gonna put all our dry ingredients. 13:57 We're done with that. Jan, please chop up the onion. 13:59 Okay. 14:01 All right, we have fresh cilantro, 14:03 we love cilantro. 14:04 We use cilantro in almost everything, 14:06 our mom is from Central America, 14:08 so it's used a lot in Spanish dishes. 14:11 And it just has wonderful health properties. 14:15 And it just pops whatever food you put it in, all right? 14:19 You can put it in beans, anything. 14:21 But we love cilantro, all right? 14:23 So we're just gonna cut half of an onion, 14:25 a medium small onion, all right? 14:27 And then we're gonna begin to wiz the tofu. 14:29 Now when you wiz the tofu, 14:31 you wanna get it to a smooth consistency 14:33 so you're gonna add water and drizzle it as you start. 14:57 So we're gonna stop it, and we're going to just move 15:00 this around a little bit, and then we'll... 15:04 So you can kind of play with it, 15:05 but this is the consistency that you want. 15:07 You see how it gets nice and smooth? 15:08 And the tofu color has changed. 15:10 The color is changing due to the turmeric. 15:13 And go ahead and press again while I chop up the cilantro. 15:26 All right, that looks good, all right. 15:27 So now we're gonna take it out of our mixer, 15:32 and we're gonna chop up the fresh cilantro. 15:34 I just love fresh herbs. 15:36 You can chop up fresh cilantro. You can chop up fresh thyme. 15:42 I mean, you can get as creative as you'd like. 15:44 Rosemary. And... 15:47 Here you go. You got it? 15:48 All right. 15:49 And then once we get that into the bowl, 15:56 once we get all of that into the bowl, 15:58 then we're going to add our chopped veggies, all right? 16:04 So look at that nice color it's taken on. 16:06 And what's even better about this, 16:10 once you cook it, 16:11 it just comes to a golden yellow. 16:14 It's so creamy. 16:15 It has a very smooth and creamy texture. 16:17 Well, you know, you can eat this raw as well like this. 16:20 You know, a lot of people 16:21 what they do is they make tofu spreads. 16:24 And so they'll take this actual mixture like this, 16:27 put in your red peppers or whatever just like this. 16:31 Season it up. Season it up. 16:32 And you can throw it on bagels. 16:33 So it's like an egg salad, even make it like an egg salad. 16:36 Or even in a sandwich. 16:40 All right, so we mix it around. 16:43 And once we mix it, then we take out our baking pan 16:48 and we spray PAM on it. 16:52 All right, non-stick baking pan, 16:54 put a little PAM. 16:55 You wanna preheat your oven to about 450-475, all right? 17:00 And what we're gonna use to scoop these out 17:02 and give it the form of the round circle, 17:05 these are individual frittatas. 17:07 Most frittatas are made in a black skillet 17:12 or a non-stick baking pan. 17:14 What we're gonna use is we've taken 17:15 an ice cream scooper like a size 16 or a size 22 17:20 and we're just gonna scoop it out 17:22 onto the pan evenly, okay? 17:24 This makes about nine, may be eight to nine frittatas. 17:29 So you keep it nice and high. Nice and round. 17:32 Keep it nice and high, 17:33 but then we're gonna smash them down. 17:34 Okay. 17:38 I can smell the peppers, 17:40 and the cilantro smells really good. 17:44 All right, so we wanna get it all. 17:48 Waste not, want not, right? 17:50 What were you saying, Kim? 17:51 No, I'm sharing that the colorful vegetables, 17:56 it just makes the frittata come alive. 17:58 It brings life to it. It really does. 18:01 And eating with your eyes in regards to... 18:05 As we were talking about food gems, the colors, 18:07 the brilliant colors of the reds 18:09 and the blue, opal, 18:12 the sapphires are great gems for our bodies. 18:15 And this is full with vitamin A and... 18:18 What is that, the red pepper? This is the red pepper. 18:21 I have one more to get in here, all right? 18:24 So I have a little... I need some... 18:26 I think I put the Saran wrap here. 18:28 Okay, I don't have it. 18:29 All right, so what we do with this is we're going to... 18:34 What you usually do is you put... 18:36 I'm gonna get the PAM here. 18:38 And, Jan, just grab the Saran wrap for me over here. 18:40 But what you usually do, this is a little trick. 18:42 You can do this with your burgers, 18:44 if you make oat burgers 18:45 or anything that you want circular, 18:48 you just use what's in your kitchen, you know. 18:50 I know, as a cook and a chef, we love gadgets, 18:54 but a lot of times quick and easy, 18:56 you pop a top of the peanut butter 18:58 or the almond butter, the cashew butter, 19:01 and you create your gadget. You create your own gadget. 19:03 There you have it. Make it work. 19:05 So you just grab a piece of the Saran wrap. 19:09 Translucent Saran wrap, and you put it over. 19:12 You just open it up 19:13 and you spread it out over your frittatas. 19:17 And then you flatten it. And then smash, smash, smash. 19:20 I know, kids... My kids love this part of it. 19:23 And you see they're just making nice circular round shapes. 19:28 Yes. Okay. 19:29 And we're gonna put it in a preheated... 19:32 You remove it. 19:34 You put it in a preheated oven. We will pop this in the oven. 19:35 And we'll pop the biscuits in the oven and the frittatas. 19:38 And we will be ready. 19:43 So in our segment of Creating Cooking, okay... 19:48 Eat it. 19:49 We love to eat good food. Yes, we do. 19:53 All right, that's one thing we love to do. 19:55 And not only good food 19:56 but food that is good to our bodies. 19:59 So right now we've showed you how to eat it. 20:01 We're gonna show you how to juice it. 20:04 And then wear it. 20:11 And now it's time for our juice it segment, all right? 20:16 We just love smoothies and juices. 20:19 So let's get started with our ingredients. 20:21 Jan, can you read our ingredients? 20:32 All right, that's as simple as one, two, three. 20:36 Should be quick. 20:37 The way I like it, nice and quick. 20:39 Every morning, in my household, we drink smoothies, all right? 20:43 It's a great start to your day. 20:44 After we have our lemon water, 20:46 we have our juice, now this glass is empty, 20:49 but just want to give you a tip. 20:50 You know, a lot of times, you have your regular glasses. 20:53 But if you need a smoothie on the go, 20:56 the Mason jars are excellent, you just put your juice in it, 20:59 put the top on it, and it's spill proof. 21:02 For my children, they get their Mason jar, 21:04 so I usually send texts and pictures of whatever is in. 21:07 I call it my MJ jar, Mason jar. 21:09 So I say to my sisters, "What's in your MJ? 21:11 What's in your MJ" You know, so it's like creative ways 21:15 to get the veggies in as well as fruits 21:18 because you can put veggies in your smoothies. 21:20 It's a great way to kind of mask veggies 21:23 that your children may not like, like Swiss chard, 21:26 and things like that right into the smoothies 21:27 and they taste great. 21:29 So today's smoothie is we have strawberries. 21:34 Everyone loves strawberries, right? 21:36 So we're gonna pour our strawberries, 21:38 frozen strawberries, take a banana. 21:41 Now remember, you can add a variation 21:45 to whatever you like, strawberries. 21:47 We have a whole organic lemon. 21:50 And we like using lemons. 21:52 I usually put one whole lemon in 21:54 and I use the organic lemon because I use the skin, 21:57 seeds, and everything, okay? 21:59 From the front of the lemon to the back of the lemon, 22:01 I mean I cut off the little pieces, 22:03 but you scrub the lemon. 22:05 And then you just cut of the little ends, 22:08 and you cut the lemon. 22:10 And guess what, you put it in the smoothie. 22:12 With the skin. With the skin, seeds, and all. 22:16 That smells divine. 22:17 I mean, I just love the smell of fresh lemon. 22:20 All right. 22:21 And then you add your apple juice and your water. 22:26 Now this is sweetened with the banana, 22:28 but for some who like it a little sweeter, 22:31 you can add dates to it. 22:33 Usually, I put about 4 to 5 dates 22:34 in my smoothie depending on what it is, 22:36 and then we wiz it up. 22:38 This smoothie is high in vitamin C. 22:40 You have your lemon in it. 22:42 And, you know, lemon is about, 22:45 it has so many different properties. 22:47 It's great for cold and flu season, 22:49 it's great for everything. 22:50 We're juicing it right now. Cleanser, detox. 22:52 We're not gonna go into what it does 22:53 for wearing on your body. That's right. 22:54 But you can get through flu seasons with some lemons, 22:57 my children, thank God, 22:59 have not had a cold this whole season. 23:01 But we're gonna get going here. And here we go. 23:16 Okay, here we are. All right. 23:20 For about two minutes maybe, two or three minutes. 23:22 Not even that, yeah. And if you can... 23:25 Like if you want it thicker, you can just less water. 23:28 So you'd put one cup of water 23:30 and then it will be a lot thicker than that. 23:32 You can add spirulina. 23:35 You can add wheatgrass. Your protein powder. 23:38 Yeah, another thing that I put in smoothies in the morning, 23:40 I take wheatgrass, and I put it... 23:44 it's filled with chlorophyll, okay, 23:46 which is excellent for the body. 23:48 And I'll take the fresh wheatgrass, not the dried, 23:50 snip it off, it looks like grass actually. 23:53 Yeah. And put it in... 23:55 'Cause my kids might not drink it 23:57 in any other way, you know. 23:58 That's right. 23:59 With a smile at least, you know, 24:01 and we want them to be obedient. 24:02 But anyway, we're gonna taste this smoothie. 24:06 Okay. 24:07 We're going to have a slurp around the smoothie every time. 24:10 Cheers, cheers, cheers. All right. 24:11 Thank you. 24:13 Wish you good health, energy in life. 24:20 Wow, this is good. 24:22 Wow, you really taste that lemon in there. 24:23 This is very good. Gives it a nice pop. 24:25 Yeah lemon gives it a good... 24:27 All right, so now that we finished drinking it, 24:31 now we are going to wear it. 24:41 Welcome, everyone, to our wear it section. 24:45 So we have our model Taisha right here, 24:49 and we're going to talk about what we're going to wear today. 24:53 Baking soda and coconut oil. 25:03 And what do we do with this mixture? 25:05 That sounds messy to me. I know. 25:07 Let's get you covered up. 25:08 All right, cover me up real good. 25:10 Thank you, Kim, for covering Taisha up. 25:11 Taisha, thank you for being a great model, 25:13 and I'm just going to... 25:14 I'm taking my fingers and I'm mixing the coconut oil 25:20 with the baking soda which is something 25:23 that every household has in their cupboard. 25:27 Baking soda is used to scrub our floors, 25:30 and today, we're going to use baking soda and coconut oil 25:35 that we've mixed into a nice paste 25:37 for a scrub on our face. 25:40 So we have our model here Taisha. 25:43 Face scrub on my face. 25:45 Or we're just going to dab. 25:47 All right, watch the hair now, Jan. 25:48 A bit of the paste on to her face. 25:51 Let's get that out of the way. 25:52 It's a smooth thick paste here. Okay. 25:56 And we're just gonna put in her T-zone. 26:00 I feel it scrubbing. 26:01 And when you allow the paste to dry 26:04 within a 15 to 20 minute timeframe, 26:08 you take your fingers and you'll just rub 26:11 because the exfoliation process begins 26:14 when you rub or scrub the skin. 26:17 Y'all are putting me to sleep. 26:20 This is very relaxing. Now this after it dries. 26:23 And the baking soda and the coconut oil. 26:29 It's just... Lengthen. 26:30 No, it's exfoliating. It just comes off. 26:32 And comes off in your sink. So make sure... 26:34 It's a very messy process, 26:35 do this over your sink in your bathroom. 26:38 But the results are what we are excited about. 26:42 Brighter skin, it fights acne, 26:46 it gives you a brighter complexion, 26:47 it fights sunburn, it alleviates 26:49 and soothes your skin when you have sunburn. 26:52 And there are many other things that coconut oil 26:54 and the combination with baking soda can do for you. 26:56 Yeah, coconut oil is also good for inflammation. 26:59 That's right. 27:00 You have some puffiness going on. 27:02 Kind of brings it down. 27:03 And that's why it's very soothing for a sunburn. 27:05 So now that we've eaten it, we juiced it. 27:09 And I'm wearing it. 27:12 We're glad that you could join us today. 27:14 We're gonna try to taste some of those biscuits. 27:16 Kim, where's my biscuits? 27:18 Frittatas, just pass it on down. 27:20 Let me just wipe my hands here a bit. 27:22 We don't have much time, 27:23 so we just have to quickly put some... 27:26 You can just pass down a frittata. 27:28 Yeah, the frittatas are here. Slap some in the middles. 27:31 These frittatas are yummy. I'll pass on that... 27:35 See the red peppers and the cilantro. 27:36 I'll have mine without. 27:39 Taisha? I'll just cut. 27:42 This is good. We love good food. 27:45 Thanks for joining us this time because we... 27:48 Like to eat good food that tastes so good 27:52 We like to eat good food 27:56 We like to eat good food We like to eat good food 27:59 Thanks for joining us. 28:01 Bye. 28:03 This is really moist. |
Revised 2017-12-07