Three Angels Broadcasting Network

Program transcript

Participants: Ron Giannoni (Host), Juan Garcia


Series Code: NSN

Program Code: NSN000162A

00:10 Every year in America,
00:12 there are over one million deaths
00:13 because of type 2 diabetes and chronic obesity.
00:16 This includes heart attacks and strokes.
00:19 That's six and half 747s crashing everyday.
00:22 What's even most surprising is that the fix is easy.
00:25 It's your lifestyle.
00:27 Wouldn't it be nice
00:28 if you could actually add quality years to your life
00:30 rather than dying one organ at a time?
00:33 Obesity and diabetes
00:35 re the cause of over million deaths per year.
00:38 Most diseases are reversible,
00:40 because most diseases are lifestyle diseases,
00:42 especially type 2 diabetes and chronic obesity.
00:46 Seriously now, they can be reversed
00:48 and the quality of your life can be renewed.
00:52 Call NEWSTART today at 1-800-525-9192.
00:58 You will see dramatic changes
01:00 in the first few days of our program
01:02 and you'll be on the road
01:03 to a better, more robust quality of life.
01:06 The NEWSTART programs are simple and effective.
01:11 Hi, friends, and welcome to
01:12 another addition of NEWSTART Now.
01:15 I'm your host, Ron Giannoni.
01:17 In our studio there is Juan Garcia.
01:20 Juan, how are you?
01:22 Good, good, how are you? I'm doing good.
01:23 And I want our viewers to see, when you first arrived,
01:27 and I am gonna ask you,
01:29 see, if you can see a difference
01:31 between then and now.
01:33 So lets break away for that.
01:37 I came to NEWSTART,
01:38 because being a diabetic, type 2 diabetic,
01:41 and I would like to change that.
01:43 Through my church I heard that we could make a change,
01:47 having a new start in our lives,
01:49 and I like to take care of my high blood pressure.
01:52 I have high cholesterol, high triglycerides,
01:55 and I have some depression,
01:58 and I would like to come here and heal myself from that
02:02 with the help of NEWSTART program.
02:05 And that's what I'd like to get out of this place.
02:08 What I would like to get out of this place
02:09 is to be healthy again,
02:12 get rid of my type 2 diabetes,
02:14 get rid of my high blood pressure,
02:15 loose some weight
02:16 and hopefully, not to be depressed any more,
02:18 and regain the self-confidence that I should have in my life.
02:22 And be able to spend some time with my grandchildren,
02:25 roll around the ground with them,
02:26 and be playful.
02:28 And that's what I'd expect to get out of this place.
02:33 Welcome back, friends.
02:34 And as I said, Juan is here.
02:37 We're ready to fire away some questions.
02:39 Now, I've asked the viewers to see
02:42 if they can see any difference in you.
02:45 I see a difference,
02:47 but what's most important, do you see a difference?
02:51 I feel, I feel great.
02:52 I feel different you know, when I first came here.
02:55 I have a lot more energy, I'm more alert,
02:58 and I'm ready to take on the world.
03:00 You know, just, what you just said,
03:01 that's the difference.
03:03 I feel that you're more alert, you're more present.
03:06 When you came here, you're little down,
03:08 but now you seemed to be a lot more energy,
03:12 that's way I put.
03:13 Yes.
03:15 I know that you were on medications when you came here.
03:18 And tell us, you're off all your medications now?
03:22 I am off my high blood pressure medication.
03:24 I'm off my diabetic medication, it's Lantus and Humalog.
03:29 And I'm free of the medication of sticking myself
03:31 and poking myself all the time, I'm off.
03:34 I bet that's exciting.
03:36 That's incredible.
03:37 I never thought it would happen.
03:39 Isn't that amazing, though. Yes, it is.
03:41 God is so wonderful, he's taught us what to do,
03:44 and all we got to do is do it.
03:45 Yes.
03:47 What do you feel is contributing
03:51 to you getting or feeling better?
03:55 I think it's my food, the food I've been taught to eat,
04:00 and not only to eat but to cook,
04:03 and prepare me for a lifestyle change,
04:05 that will be forever.
04:07 What else did you learned that might be really good
04:09 as a new medicine?
04:11 Exercise.
04:12 Walking, walking, walking, walking,
04:15 that's my new medicine.
04:17 Yeah.
04:18 Do you like walking?
04:19 I do, now.
04:21 Yeah. You didn't before?
04:22 No, no, I didn't see any use for it.
04:24 I thought that was for old people.
04:27 But now I guess I'm catching up.
04:29 I guess both of us. Yeah.
04:32 I am there.
04:34 You know, when I had to go grocery store
04:36 and it was a block way, I got my car and drove.
04:40 Why would you walk a block? Right.
04:42 See the trap?
04:44 But now, I enjoy walking like you do
04:47 and I'm so happy for you,
04:48 all your numbers have come down.
04:51 They're way down.
04:52 And you've lost a few pounds.
04:54 Yes, I've lost a total of eight pounds
04:55 and I lost two inches.
04:57 Two inches on your waist. Yes.
04:59 Now, how much more you're gonna lose?
05:02 Hopefully, a lot more till I get to 180 or 175.
05:06 Okay, good.
05:07 And how tall are you? I'm 5'9".
05:10 Yeah, you can do 170, 175 being good for you.
05:14 So how did they treat you here?
05:17 You know, the people are, they're great.
05:20 They're very kind and loving, and they're willing to help you
05:23 with any kind of problems that you have,
05:25 they're willing to jump in there
05:27 and take over for you,
05:28 and they help you out.
05:30 And they are very, very kind.
05:32 Yeah.
05:34 What was your favorite part of everything you did here,
05:37 including seeing the doctors,
05:39 what was your favorite part of the program?
05:41 The cooking class. Really?
05:43 Yes, I really enjoyed the cooking class
05:45 and the samples after the classes.
05:47 Oh, you get the samples of everything.
05:49 Is that why you enjoyed it or? Yes, yes.
05:52 And the foods are delicious.
05:54 I thought that the foods were gonna be bland
05:56 and you know, vegan food.
05:59 Who wants that? Yeah.
06:01 But, actually, its very, very tasty,
06:03 its very good food.
06:05 I will tell you what,
06:06 my wife fixed a Mexican casserole today,
06:09 that what I had for lunch.
06:10 Okay.
06:12 Absolutely out of this world.
06:13 It's vegan.
06:15 But you know, we use garlic,
06:17 we use onion, cilantro, corn tortilla,
06:22 and we some times make our own vegans cheese,
06:25 and you know, different sauces to put in.
06:29 And I don't need much difference than
06:31 when I was eating everything in the world.
06:34 And I learned how to cook all that.
06:36 And that's the trick, learning how to cook.
06:39 But some people don't even know how to boil water.
06:42 So when they come here,
06:44 we teach them how to boil water.
06:46 We teach them how to make rice, you know
06:48 and simple things, beans.
06:51 And those things that are essential for our health.
06:54 Now, what did you think of the massage?
06:58 Oh, they are good.
06:59 I was little hesitant about the hydrotherapy,
07:04 with the cold water and the hot water,
07:06 but now I got used to it
07:08 and its good, its feels good now.
07:10 Describe, tell the viewers what we called that, hydro?
07:16 Hydrotherapy.
07:18 The hydrotherapy,
07:21 defining is as it's the hot water
07:22 and cold water massage.
07:24 Yeah, but, didn't we call that the car wash?
07:26 The car wash?
07:28 You know what, I didn't hear that.
07:29 You didn't hear it? No, I didn't hear that term.
07:30 Oh, I apologies.
07:32 So we call that the car wash.
07:34 And I can see why?
07:35 Because you got 16 heads spraying water on you,
07:39 and they're gonna spray hot as you can handle it, right?
07:43 Right.
07:44 And the technician or the therapist saying,
07:47 "How hot so you want?" "A little hotter."
07:49 And you get up to about 110 or 112.
07:51 "No, that's it."
07:53 And then after three minutes,
07:55 we lower it to 70, 65.
08:00 And that's cold. That is very cold.
08:02 Yes.
08:04 But it helps build the immune system,
08:06 it helps refresh the body.
08:09 Did you like that?
08:10 Not the first time.
08:12 No, I have to be honest, not the first time.
08:14 But the second and third time I got, it feel better.
08:17 Good. Yes.
08:19 And then the massage topped it off.
08:22 I love the massage work.
08:23 I love having people with their nail on to muscles.
08:27 Yeah.
08:28 And so...
08:32 you got the meet with the dietitian?
08:34 Yes.
08:35 And did you learn something there?
08:37 Yes, they explained my food portions
08:39 and what I should be having and what I shouldn't.
08:42 And how to count my food in my carbohydrates
08:46 and so it was very educational.
08:48 Good.
08:49 And who is your dietitian this time?
08:51 She was a student nurse or student dietitian.
08:54 Oh, okay.
08:55 And she is not here any more, and I can't remember her name.
08:57 She, and she and another girl...
08:59 Ashley.
09:01 Ashley, they came,
09:02 they may be here for the next session too.
09:05 We're trying to get both of them here,
09:08 but we'll see.
09:09 Anyway, they've just done their masters
09:12 on Public Health, and they're more than just...
09:17 they're students in a way
09:19 but they're very, very good girls.
09:21 Yes.
09:22 So, I want to wish you well, Juan.
09:25 Thank you.
09:27 And know that I'll be following you up
09:28 with the phone call, and checking in on you,
09:31 and supporting you in anyway we can.
09:34 And I want to thank you for taking your time
09:37 and coming on our program.
09:39 I want to thank you, guys.
09:40 You guys are wonderful.
09:41 Yeah, thank you so much.
09:43 Well, friends, thank you, but don't go away
09:46 because we have a doctor who's gonna be right here.
10:24 Welcome back, friends, help me welcome Dr. Lukens.
10:28 Easy on the shoulder, doc?
10:30 No, it's all right.
10:32 I have a bad shoulder, you know, it's still here
10:33 but its getting better.
10:35 Yeah.
10:36 But the good thing is that you got it by doing exercise,
10:39 just overdid a little bit.
10:40 I overdid.
10:42 Well, we won't talk about that on camera
10:44 while we're recording.
10:45 Yeah, okay. That's okay.
10:47 I want to get right into this interview with you
10:50 regarding this patient, Juan.
10:53 And the changes, I mean, we saw his first interview
10:57 and we've seen his second interview,
11:00 and we know there's been a lot of positive changes.
11:04 But that's from his prospective and mine.
11:07 What do you have to say about this situation?
11:10 Is he getting him better?
11:12 Can we mark him up as good-to-go?
11:15 Oh, I tell you,
11:17 there's a couple of thing in his situation.
11:19 One is that he didn't mention one of the most important thing
11:24 and that was that he's had pancreatitis
11:26 a couple of times where his...
11:30 The first time, he's in the hospital
11:31 from almost three weeks.
11:33 Wow.
11:34 And he's triglycerides.
11:37 Normal value, we like it an under 150
11:40 and his was almost 2,000.
11:43 And I mean, but that's what happens.
11:45 Well, what does that mean, to someone watching right now,
11:49 what does it mean when your triglycerides
11:51 are over 200 or over that?
11:53 Well, triglycerides is the way
11:55 the fat is going around in the blood.
11:58 And when the pancreas gets irritated
12:01 or it has pancreatitis,
12:04 then it doesn't work properly
12:07 and the level in the blood can keep going up and up.
12:13 I've seen it over 3,000.
12:15 And then ultimately what will happen?
12:16 So the trouble is, yeah, you're just sicker than sick.
12:19 Okay.
12:20 And you're there and there just battling,
12:22 sometimes trying to save your life.
12:25 And, so he had that but his family is the type
12:30 that has high triglycerides.
12:33 The others aren't so bad. Okay.
12:35 You know the cholesterol is little bit alleviative.
12:37 But this is off the wall.
12:39 But its come down, I presume.
12:42 The problem is that
12:46 we want to take people off to their medications.
12:50 And this is where we're getting the troubles
12:53 with some of the physicians
12:57 because we want to see the person know
13:00 what their numbers are unless they make a lifestyle change.
13:04 Got you.
13:05 So we take him off to his medications
13:08 and people would say, we'll,
13:10 what's your problem, doc.,
13:11 these numbers are getting better?
13:14 And we keep him on the medication
13:16 and theirs number can be really good,
13:20 but at the end of the day, at the end of the time
13:23 they've been on this from the months and years,
13:26 it doesn't usually translate to less sickness,
13:31 and it doesn't usually translate to longer life.
13:34 Now that's something that isn't actually accepted.
13:39 But the, you know,
13:41 the research and so forth is coming out
13:44 and so people know that that's the truth.
13:48 And the thing is that
13:49 when it comes to these medications
13:51 we have to have medications.
13:53 Some of the medications during a real terrible time,
13:58 if we don't use those medications
14:00 the person's gonna die.
14:02 But if they don't change their lifestyle
14:04 and they're depending on the medication
14:07 then they're not going to have as good results as they could
14:10 with the lifestyle.
14:12 Physicians know that.
14:13 You know, I have talked to cardiologist and they say,
14:16 "You know, I was all excited
14:17 when I found out about lifestyle.
14:19 But I couldn't get anybody to do it.
14:21 So you know, I just have to do what I can do."
14:24 And that's the bunch of stuff.
14:26 Anyway,
14:29 when we took him off of the medication
14:32 that he was on, fortunately,
14:34 he didn't have any side effects to it or at least not bad.
14:37 He's only been on it for couple of months.
14:40 And his numbers had come down.
14:41 I think that not too long ago
14:44 he had a second bowl pancreatitis
14:46 and they caught it earlier.
14:48 He kind of knew what was going on.
14:50 So when he came me,
14:53 his triglycerides were in the high 500s,
14:59 which is you know,
15:00 three, four times of what we want them to be.
15:03 So we take him off the medications,
15:05 and they actually stayed about the same.
15:08 So we have to see now, one,
15:11 I know that this is disappointing to you,
15:13 you liked him to be normal,
15:15 but now you're working on it with your lifestyle.
15:18 And when your lifestyle is continued on,
15:21 this is going to save your life.
15:22 Let me say this is layman terms.
15:24 Another word, with the medication,
15:26 they are 500,
15:27 you stopped medication and now with a lifestyle they're 500.
15:31 Yeah.
15:32 What would you rather have?
15:33 Well, I'd rather have the lifestyle.
15:35 And what we know is with this lifestyle
15:38 they'll get better.
15:39 Is that correct? Yeah.
15:41 Well, there's more to it than that.
15:45 I would rather have the lifestyle
15:47 but if they're on the medication
15:49 and they can do whatever
15:51 then they'd rather have the medications.
15:52 That's what we're always up against.
15:54 Sure.
15:55 And I'd rather have the lifestyle?
15:57 Because you know.
15:59 Well, not just that but I knew when I was taking medication,
16:02 I always felt kind of weird, I was getting dizzy.
16:04 Well, some people don't. Really?
16:06 But some people feel weird
16:08 when they can't have their stake,
16:10 lobster, and mud-pie.
16:12 I remember those days.
16:15 So now he's really, you know, you can tell by looking at him
16:19 that he is in the medical field.
16:22 I mean, he's a X-ray technician and he helps the cardiologist
16:30 putting all these electronic devices.
16:32 So he's around there all the time
16:35 and he sees what happens to these people.
16:37 So he wants something better.
16:39 How about is weight?
16:40 I know that he looks a little leaner.
16:42 Yeah, he's lost a little bit
16:44 but he'd probably like to have lost 30 pounds
16:47 while he was here.
16:49 We talked about people that have the congestive heart
16:51 failure and a few of them have lost 30 pounds in a week.
16:54 But that's not the other thing.
16:56 No.
16:58 We couldn't get the lion after him.
17:00 You know, the lion, it comes up from behind
17:01 and bites a big chunk out of you.
17:04 We don't have any of those here.
17:05 No. Just kidding.
17:07 The other thing is that
17:08 he's lots two inches in his waist.
17:09 He told me about that how his waist is shrinking.
17:12 Yeah.
17:13 And I mean that's incredible,
17:17 we have another doctor here
17:18 that is really interested in what we're doing.
17:21 This is his first session and he is really pleased
17:24 with what's happening.
17:26 We interviewed Dr. Chan
17:27 and he's just, wow, he's amazed.
17:31 But I got some bad news.
17:33 We're running out of time.
17:35 I want to thank you for coming and taking your time with us.
17:38 It's is always a pleasure.
17:39 Juan is not running out of time.
17:42 No. We are.
17:43 Good to see you. Good to see you again.
17:45 But, friends, don't go away,
17:47 we have a recipe following this.
17:51 I'm Michelle,
17:53 and I'll be teaching you how to make Easy Scramble Tofu.
17:56 I am your NEW START cooking instructor.
17:58 So lets get started.
17:59 So what we'll need for this recipe
18:01 is a firm tofu that's packed in water.
18:04 Its really important when working with tofu
18:06 that you get organic.
18:08 There's a lot of problem with tofu out there
18:10 and most of it is
18:11 because it is genetically modified.
18:13 But if you get organic you're good to go.
18:16 All right,
18:18 so what I'd like to talk about also are this,
18:21 is this Herbamare seasoning we'll be using.
18:23 And this is a great all-purpose seasoning.
18:25 You can get it at our store here,
18:29 and you can order it online.
18:30 But we love it
18:32 and so if you hear me talk about Herbamare,
18:34 this is the one we use.
18:35 We'll be using some soy milk, some onion powder,
18:39 some sweet paprika.
18:41 I'll be using some turmeric for some color.
18:44 And then we'll just do some nice accessories
18:46 with our tomatoes, and onions, and some blacks olives,
18:50 and nutritional yeast
18:51 to give it a nice cheesy flavor.
18:54 If you'll notice,
18:56 I have this really interesting type of salt.
18:59 And this salt is a black Himalayan salt.
19:02 Even though it's kind of red,
19:04 it can also be gray, it adds a sulphur flavor.
19:07 So if you can find it online, I encourage you to get it,
19:10 because eggs we'll have a high sulphur flavor.
19:13 And so we're trying to mimic what eggs would taste like.
19:16 So this salt is really kind of cool.
19:18 And if you can't get that,
19:20 just use black salt with aminos.
19:21 Okay, so lets get started.
19:23 I have my skillet that I'm gonna be working in.
19:25 And I'm gonna just preheat my skillet
19:28 over a medium low heat.
19:30 I don't want to go crazy with the heat
19:31 because I don't want this to stick, like crazy.
19:34 So if you prime your pans by heating them first,
19:39 you'll have a less tendency for them to stick.
19:41 Okay,
19:43 so what I'm gonna do is I'm gonna take my tofu
19:45 and I'm gonna strain it.
19:47 And notice, this is an easy pull.
19:49 So that's this kind of a good tofu to get.
19:51 Some times you have to cut it, but don't be afraid to do that.
19:53 And I'm just gonna ahead and dump that in my sink.
19:57 And I don't want to go crazy with this.
19:59 I don't want to press this out so that's its super dry
20:02 because part of having a scramble tofu
20:05 is you do want to have some of that liquid in there
20:07 to give you the feel of egg.
20:09 So, notice, I'm just pressing it out.
20:10 You can take a paper or towel
20:12 and press some more out if you'd like.
20:14 And I'm just gonna show you a technique
20:16 of cutting this tofu.
20:18 And you could crumble this tofu up.
20:22 And it's, it never really turn out to be egg looking, though.
20:26 Whenever you crumble it up,
20:27 it just reminds you of some kind of ricotta cheese.
20:30 So we're gonna try to really make something look
20:32 like a scrambled egg.
20:34 So what I'm doing to do is
20:36 I'm gonna lean it on this long edge
20:38 and then I'm just gonna cut thin slices
20:40 and they don't have to be uniform,
20:41 they don't even have to be perfect.
20:43 In fact, if they fall apart that's authentic
20:45 and we're good with that.
20:46 So you notice,
20:48 I'm just cutting some thin slices
20:50 until I get to the end.
20:52 Some of them may break apart and that's fine.
20:54 But I already have some of my tofu slices already cut,
20:57 so we're good with that.
20:58 What I'm gonna do is
21:00 I'm gonna take all of my seasonings
21:01 and I'm gonna go ahead and add them to one another.
21:08 We're gonna add our sweet paprika,
21:10 I added my turmeric with my nutritional yeast.
21:15 I am adding my onion powder.
21:18 And I'm gonna add my salt.
21:22 Okay,
21:23 what I'm gonna do is
21:24 I am just gonna give this a nice stir.
21:27 I'm gonna add my soy milk
21:30 and we're gonna just whisk with this up.
21:32 This is like an egg yolk.
21:33 It would be like what an egg yolk would be,
21:35 okay.
21:37 So we're just gonna go ahead and stir this up.
21:42 Okay.
21:43 Now what you can do too with your pan
21:45 is you can always use a non-stick spray.
21:48 We don't use oil here at NEWSTART,
21:51 but we will use a non-stick spray
21:52 because we don't want to lose the half of the food
21:54 that we're eating.
21:55 We wanted it to be able to not stick to the pan.
21:58 But you can also use a non-stick pans.
22:00 So I'm just gonna lightly spray this with coconut oil.
22:03 And coconut oil withstands a very high temperature,
22:05 so I do like to use it when I'm cooking.
22:08 Okay, what I'm gonna do now
22:09 is I'm just gonna gently
22:12 add my tofu here.
22:17 Okay, we're gonna just separate it.
22:19 And I want to be careful, I don't want to just go crazy.
22:22 I can't want to be gentle with these
22:24 so that we get more of an authentic looking scramble.
22:30 So right now I'm just kind off un-layering them.
22:33 I'm gonna go ahead and add my egg yolk here.
22:37 And we're gonna just try to work all these in
22:39 so that it gets nice and coated together.
22:44 Okay.
22:45 And its okay if they break apart,
22:47 just kind of work with it
22:49 This is gonna be a little bit of an art project,
22:53 if you well.
22:54 Gonna just kind of coat it as best as we can.
22:57 And once we get that eggy color,
23:00 and some of this gonna break apart
23:01 and that's okay.
23:02 But once we get it all in there, turn this down slightly,
23:07 we're gonna cook it until its all the way warm through.
23:11 Okay.
23:13 Try to be gentle with it if you can.
23:18 Just kind of work with it.
23:20 All of my seasonings are in that flavor packet.
23:24 And you can always like, triple and quadruple
23:27 that recipe for the seasoning so you can have it on hand.
23:31 But every time you make this recipe,
23:33 you gonna need about
23:34 two and half teaspoons of that...
23:40 mixture that I gave you.
23:44 Okay, just to be sure.
23:46 So notice, like with real eggs you're gonna kind of,
23:48 you're gonna get them on the bottom there.
23:51 Okay.
23:53 And it's starting to really look nice.
23:56 And with scramble,
23:58 there is a lot of water in tofu so you're gonna see
24:00 as its starts to cook it will release some water.
24:03 And then as that water starts to release
24:05 you never ever want to strain that
24:07 because if you strain that
24:09 you're straining all that flavor.
24:10 So go ahead and let that evaporate
24:12 and then you're gonna condense the flavor into your tofu.
24:16 All right.
24:18 This is looking really beautiful here,
24:19 the color is nice.
24:23 And lets talk about tofu, okay, for a second.
24:27 Tofu is very high in protein.
24:28 Its got in the bad wrap in the past like,
24:31 some people says its bad,
24:32 you know, tofu, you shouldn't be eating tofu.
24:34 But really,
24:35 if you look at the cultures who have eaten tofu,
24:37 they are one of the longest living people.
24:40 So tofu isn't bad.
24:42 I think the problem of tofu in some cases is that it's GMO.
24:45 And so what can you do with this once its done?
24:49 Well, you can definitely just have it as a scramble,
24:51 but you could also turn this into a break burrito
24:55 by just getting your favorite tortilla,
24:57 topping it off with all your favorites.
24:59 And that's a good way.
25:01 You can also put this on top of a pizza crust
25:04 and make a breakfast pizza out of that.
25:07 So here we go, we're really close to here.
25:10 And all the while I'm just scrapping down
25:12 where it wants to stick.
25:15 I'm going ahead,
25:16 and I love that color
25:18 and that's gonna be traditional of scrambled eggs as well.
25:22 And we don't want eggs, we want the tofu scramble.
25:26 Okay, all right.
25:29 So let's go ahead and plate this.
25:33 Looks really good.
25:37 Okay, so just go ahead.
25:39 I'd like to have toast with my eggs,
25:44 sometime I'll even put my scramble inside the toast
25:47 and it acts like it a sandwich.
25:53 Okay.
25:56 It smells delicious.
25:58 And then just season it to salt,
25:59 season the salt to taste.
26:02 You can add more salt to this if you would like,
26:04 you can always add more nutritional yeast,
26:06 you can add sauces to this to give it some nice kick.
26:13 But have fun with this recipe.
26:15 I know people will add ketchup to their scrabble tofu.
26:19 And you're welcome to do that.
26:20 We have some really nice ketchup recipes
26:23 on
26:25 So go ahead and check that out for those,
26:27 and we'll also be having a lot of more recipes coming out
26:31 that you can definitely play with.
26:34 And so I'll add some nice tomatoes,
26:38 add a little bit of black olives.
26:41 Of course, top it of with green onions.
26:43 There, beautiful.
26:45 And give a little sprinkle of my Herbamare.
26:48 And that just gives it a nice extra spice,
26:51 but feel free to salt to your taste buds.
26:54 And here we have our Easy Tofu Scramble.
27:08 Well, friends, that's it for today,
27:09 but join us next week for another episode.
27:12 In the meantime,
27:14 pick up the phone and give us a call
27:15 at 800-525-9192.
27:20 Mention the NEWSTART Now program
27:23 and receive the NEWSTART special.


Revised 2016-08-22