Today Cooking

Gluten Free and Delicious

Three Angels Broadcasting Network

Program transcript

Participants: Curtis & Paula Eakins

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Series Code: TDYC

Program Code: TDYC015066A


00:01 I want to spend my life
00:07 Mending broken people
00:12 I want to spend my life
00:18 Removing pain
00:23 Lord, let my words
00:29 Heal a heart that hurts
00:34 I want to spend my life
00:40 Mending broken people
00:45 I want to spend my life
00:51 Mending broken people.
01:08 Welcome to 3ABN Today Cooking Show
01:11 with Curtis and Paula Eakins.
01:13 Well, Paula and Curtis-- Yeah, your name is first so.
01:17 Yeah, so Paula and Curtis Eakins.
01:18 That's right.
01:20 So you're the lead and I'm kind of like your back up.
01:21 I'm your assistant.
01:24 Are you my assistant? If you let me be.
01:26 Okay. We'll see how that goes.
01:29 You know this program is actually called Gluten Free
01:32 and Delicious.
01:33 Gluten Free and Delicious.
01:35 And delicious because it is so much talk
01:37 going on out there now about gluten,
01:40 is it good, is it bad, why is it so high?
01:43 We're gonna answer those kind of questions
01:44 on the show today.
01:46 Is everybody gluten free,
01:47 the whole world can become gluten free.
01:49 So we don't gluten because also when people think about gluten,
01:52 they say, "They won't taste right."
01:55 Yeah. So it's too much money. It will cost you money.
01:59 You know, we did a program on Abundant Living, I remember.
02:02 A while back, wasn't it?
02:03 Gluten For Punishment. Gluten For Punishment.
02:06 Gluten For Punishment.
02:07 But it's a little bit different.
02:08 But bring off some education and also cooking as well.
02:11 Yeah, this is gonna be a good show.
02:12 You're gonna like it.
02:14 Somebody asked me the question once.
02:15 They said, "You know, I was trying to get your cookbook
02:17 and I was just wondering,
02:18 do you have any gluten free recipes in there?"
02:21 And you know, I kind of talk a little bit insight.
02:24 Because that gluten thing is so bad
02:26 until when you go on a store,
02:28 you will see the word gluten free on everything.
02:30 "Gluten free water," come on.
02:31 Okay, wait a minute. Okay. I saw gluten free water.
02:34 Gluten free water?
02:35 I saw gluten free fruit, apples.
02:38 Like no carb water, no fat water, I mean, just...
02:41 It's crazy. It's crazy. So I said, yes.
02:44 Probably gluten free dog food, I bet you.
02:46 Oh, that's out there. No, I actually saw that.
02:47 Okay. I saw that, I saw that.
02:49 Well, you know, let's look at our gluten free,
02:51 delicious, what are we gonna,
02:52 what are we gonna be doing today,
02:54 what are we gonna be doing today.
02:55 Okay, we're doing a fresh mango salsa.
02:58 And then we're gonna do a penne rigate tomato toss.
03:04 And then we're gonna do grilled zucchini
03:06 and sauteed onions.
03:09 And we are going to end with fresh summer fruit kabobs.
03:15 Oh, little kabob, all right, all gluten free.
03:17 No, I said summer. Not winter but summer.
03:20 Yes, you're doing it in the summertime.
03:22 I said summer because Summer is out there somewhere
03:25 and she's taping us today.
03:27 Oh, there's a person named Summer?
03:28 Yeah. For real. Really?
03:30 Behind the camera? Yeah.
03:31 Okay. I knew that, too. Let's move on.
03:33 All right. So kabob.
03:35 All gluten-free, but is also delicious.
03:37 Why all gluten-free?
03:38 And so let's talk for a moment about that
03:40 before I do the actual recipe itself, you know.
03:44 What is going on with this?
03:46 You know, it has started before.
03:47 We had heard about maybe ten years ago.
03:49 They kind of started this uproar
03:51 about the cold gluten situation.
03:53 And now it's actually just out there.
03:54 It's all over the place and all,
03:55 even your main companies
03:58 are now jumping in on a bandwagon
04:00 where it used to be certain people
04:01 who would do gluten,
04:03 now we are seeing even larger.
04:04 So what is going on with this gluten?
04:06 Well, first of all, it actually started
04:07 back in 1980s, years ago.
04:10 And so you have celiac disease.
04:14 Just about one percent of the population,
04:16 1.8 million people, celiac disease
04:18 whereas if a person is weak body
04:20 or vital to three grains,
04:23 in the sperm that protein and those grains,
04:25 if they ingested, it attacks,
04:29 the autoimmune system is triggered
04:31 to attack the lining of the small intestines.
04:35 And this gonna happen based on genetics,
04:37 either mother or father
04:38 and it can really wrecks havoc in a system
04:42 and so when it attacks the lining of the intestines,
04:45 then we do not absorb those nutrients that we need.
04:49 And so if a person has that,
04:51 really the close relative need to be also tested as well.
04:55 And it goes down to is really have an endoscopy,
04:58 go down to the stomach
04:59 and take a biopsy out of duodenum,
05:01 a small portion of the small intestine
05:03 to see whether or not you all definitely have celiac disease.
05:08 Blood test can be conclusive, too.
05:10 Some antigens can be tested too in a blood test
05:12 but biopsy through endoscopy is the gold standard for us
05:18 to determine whether or not a person
05:20 really has celiac disease.
05:21 That's now one percent. One percent.
05:23 Okay. The celiac disease.
05:25 Okay, you are saying one percent
05:26 but what I'm seeing also or what I'm hearing a lot
05:28 is that I'm hearing a lot of people say
05:30 that they are all gluten intolerant and so--
05:32 Okay, now that's a different thing.
05:33 So we got, so there's gluten intolerant and there's a celiac
05:36 and there's a difference between the two.
05:38 Yeah.
05:39 So celiac disease again,
05:41 you've been diagnosed with celiac disease, all right.
05:44 Now for those who,
05:46 let's say who have not been diagnosed with celiac disease,
05:49 based on biopsy or blood test, whatever
05:51 and don't have a wheat allergy, but still have symptoms
05:55 when they take in gluten, now we have a different term.
06:01 It's called medically, non-celiac gluten sensitivity.
06:08 Ooh, that's a lot of words. Say again. Say it again.
06:10 Well, sometimes people are known as gluten intolerant.
06:14 So you are not allergic to the glute,
06:15 with celiac disease, you don't have a wheat allergy
06:19 but when you are taking gluten, barley, rye and wheat,
06:23 you still have allergic reaction
06:24 or some symptoms,
06:26 then you have what is called non-celiac gluten sensitivity.
06:32 And that group is really estimated up to six percent.
06:37 Oh, okay. Up to 60 percent.
06:39 And that's the boom of this non-celiac
06:42 or gluten sensitivity.
06:44 And this is all over the place.
06:46 And I mean they can really wreak havoc in the system.
06:49 Because you're talking about if left unchecked
06:52 those who are taking gluten, you have abdominal bloating,
06:56 cramping and fatigue and osteoporosis.
06:59 I mean, we're taking about
07:01 the sensitivity to gluten as well.
07:03 So-- and that cannot be done by a biopsy.
07:08 About 50 percent, give or take,
07:11 it cannot be done conclusively with the blood test
07:13 by 50 percent give or take.
07:15 So really, it's a diagnose of exclusion,
07:18 when you exclude celiac, exclude wheat allergy,
07:24 so what you have is non-celiac gluten sensitivity.
07:27 So by just simply avoiding gluten,
07:31 a lot of individuals are feared to be a lot better
07:34 with lessen of those abdominal symptom.
07:37 Oh, okay.
07:38 Well, one of the recipes we are fixing,
07:39 the very first one,
07:41 'cause we are talking about gluten-free and delicious.
07:42 And this is definitely a gluten-free one. All right.
07:45 And not only for person who might have a problem
07:46 with celiac or gluten, but also we can all eat it.
07:50 Everybody, everybody. Everybody.
07:52 All right. Okay, okay.
07:54 Let's look at the very first recipe
07:55 which is our actual salsa.
07:59 Okay, this is fresh mango salsa.
08:01 It calls for...
08:29 Okay. All right. The corn.
08:30 You can see we're taking about that,
08:32 now we're talking about celiac, we're talking about that...
08:33 Gluten-free. Gluten-free. Okay.
08:36 So one of the objects or one of the things
08:37 they can actually eat is corn.
08:39 Okay.
08:40 One more thing I need to add too
08:41 because sometimes you have the grain called oats
08:45 and there are some pros and cons
08:47 as far as whether the person can actually eat oats.
08:49 Oats has about ten percent gluten.
08:52 So those who have celiac disease
08:53 really cannot take oats.
08:55 Some can.
08:56 So it's a tussle between the oats,
08:58 but and in a lot of cases oats is not problematic.
09:02 Anyway, this doesn't have oats, it has mangoes.
09:05 Yeah. This is a mango salsa. I've made all kinds of mango.
09:07 I've had avocado salsas and tomato salsas
09:11 and I've had a cherry tomato and kelp salsas
09:16 and this is a mango.
09:17 So I liked different flavors,
09:19 different types of sauces out there.
09:21 And you have the almighty real ready to go, mango, right?
09:25 Oh, yeah. Yes.
09:26 So I'm gonna have you do the pleasure
09:27 of actually getting that cut up, you know.
09:29 So you're gonna try that knife right there.
09:31 Now the people in Caribbean and also Caribbean,
09:34 both places, they say this was the fruit in Garden of Eden,
09:37 the mango.
09:38 That's debatable, but that's what they say.
09:40 Well, I know one thing.
09:41 It tastes really good so I would not be surprised.
09:43 So you're gonna go ahead and slice that up
09:45 and try that knife there and see
09:47 and as you are doing that, cutting it down
09:48 so you're gonna cut down both of its sides first.
09:50 All right.
09:52 All the way down and it does not wanna--
09:53 This could, I mean could melt a butter.
09:55 Just use that one. Let's just try the Real McCoy.
09:58 Oh, yeah. Okay. Yeah, okay.
10:01 Okay, so you're gonna do both of the sides there
10:02 and you're gonna go ahead and cut that for us.
10:05 And while you are doing that, I'm gonna go ahead
10:08 and put into the bowl.
10:09 This is the tomatoes, this is a cup and a half.
10:11 And you want this in a diced? You're gonna dice it.
10:14 Dice it. Okay, all right. I'm gonna put the tomatoes in.
10:20 Gluten-free water.
10:23 I saw that.
10:25 Okay, now. I saw that.
10:26 Now you know, you have to really be kind of--
10:28 That's going a little bit too far now.
10:29 That's getting a little deep. It's getting little deep.
10:31 You know, and let me say this, folks.
10:35 Gluten-free does not mean free of gluten.
10:40 That's right. That is true.
10:42 You know the FDA, it has to be certify on a container.
10:49 All right, the chunks could be smaller,
10:50 baby, that's too big.
10:52 This is gonna be, chunk it,
10:53 just cut it in a half a little bit more.
10:55 Let me do it this way. Okay. Okay.
10:56 'Cause that's could be little to, you know.
10:58 That's, those are just a little bit too big.
11:01 A little bit too big.
11:03 Yeah. Delicious.
11:05 Well, in that case, I'll just eat half--
11:08 Here we go. Yummy, yummy.
11:10 How about that, honey? Little bit smaller.
11:12 Little bit smaller, here you go.
11:14 Okay. All right. So you're gonna put that in.
11:16 I'm just actually gonna go ahead on
11:18 and do the pepper.
11:20 This is just banana pepper.
11:22 So I'm just gonna cut it out real small pieces.
11:24 The banana pepper, because you don't want too hot
11:26 'cause you know I'm getting ready to add to it.
11:27 Yeah.
11:29 I'm gonna add cayenne pepper, which is optional.
11:30 It is optional.
11:32 Okay, I'll make this a little bit smaller.
11:33 Make it smaller to start off with.
11:35 Here we go.
11:37 Now how did this recipe come about, honey?
11:38 Well, you know, like I said,
11:40 I could do all kind of recipes, especially salsas.
11:42 And they go really good, they are low calorie item
11:46 and you can make a different flavors.
11:47 I don't like the same flavors all the time.
11:49 So this comes in really handy. Okay.
11:50 A salsa recipe which is using mango, mango, mango.
11:57 Isn't that pretty? It's also pretty.
11:59 You're also pretty, too.
12:01 Thank you. Okay. You're welcome.
12:03 Put that...
12:06 Well, I can still work and talk at the same time.
12:08 I don't think so. I'm doing it.
12:15 Now, you know, I'm glad that Curtis is doing this
12:18 on a set like this because at home normally...
12:20 Why is that?
12:21 You know, really, the truth is
12:22 a lot of meat is still left over in that side of skin.
12:25 Well, see now what I would do
12:26 but since we're on a camera here...
12:28 I'm putting in there. I'm trying to be nice.
12:30 Be nice. Yes.
12:32 You know you'll get a phone call.
12:33 You know you will, you know you will.
12:35 Okay, I'm gonna go ahead and while you are doing that,
12:37 let me just--
12:38 Is that enough?
12:40 Give me a little bit, just take some of the sides off of that.
12:42 Okay. So take some of that side off.
12:44 What I'm gonna do is I'm gonna go ahead on
12:46 and I'm gonna do, get the ginger.
12:48 The ginger ready.
12:50 This is really good when you talk
12:51 about putting the ginger in.
12:52 I used to grate the ginger up.
12:54 But I found that I like to have chunks of the ginger
12:57 in this recipe.
12:59 So I'm mincing it up real fine, you know, real fine.
13:03 And that goes in. You smell a smell?
13:05 Does this smell good? This is good.
13:06 Yeah. Okay. Yeah. Ginger.
13:09 So when you are eating this, you get the opportunity
13:11 to have the mango, then you get the tomato,
13:15 you get the cilantro, ooh, look at that.
13:17 Okay, this is getting kind of messy here.
13:18 I know. That's okay.
13:20 Let me do it this way. Just don't throw it away.
13:21 There you go. You're doing good.
13:23 Oh, yeah, off camera, I'm gonna eat all of that.
13:25 Yeah, okay.
13:26 I think that's enough right there, right, honey?
13:28 Okay. That's enough. Okay.
13:29 Let me cut this up a little bit.
13:31 Yeah, just a little bit. Here we go.
13:34 Okay. I'm gonna put in the ginger.
13:38 Okay. So the ginger.
13:39 Let me put the ginger in there and you're gonna have the,
13:41 I want you to take this, honey,
13:43 I want you to take that and move that back
13:44 'cause we're gonna finish doing rest of this.
13:45 Oh, okay. Just sit that back in the back.
13:47 You smell that ginger, oh, yeah.
13:48 You got that fresh ginger going.
13:50 I'm gonna give you this knife again here.
13:53 Because you're gonna go ahead on
13:54 and I could press all that ginger in there.
13:56 Fresh ginger, fresh ginger, yeah. Okay.
14:01 We're gonna take that cilantro. Okay.
14:02 Cilantro is what really makes a salsa come to life.
14:05 Just dump them in here?
14:06 No, you're gonna slice it up, baby.
14:08 Dice it, mince it, it's probably mixed.
14:09 Oh, okay. Okay.
14:11 No, okay, hold up, hold up. I'm not doing it right.
14:16 Okay.
14:18 Really and truly when you're trying to get--
14:19 Oh, put in a little a ball.
14:21 Little ball like that and then do it.
14:25 So you get better. Okay. Okay.
14:27 So I'm gonna let you hold that piece
14:29 there just and there you go.
14:30 Okay. I think I can do that. You can do that.
14:32 There you go.
14:35 Somebody asked the question one time.
14:36 They said, "Does Curtis cook?"
14:40 And Curtis always says,
14:41 "Why do I need to cook when Paula does it all?"
14:44 So you know, it's really kind of funny.
14:46 He does cook but basically I do most of the cooking.
14:49 Yeah. Okay. All right.
14:50 We're gonna put that all in there
14:52 and you know, I said that that we had cayenne pepper.
14:56 Oh. Have a little kick to it, huh?
14:57 Yeah, yeah, yeah.
14:58 And this one here, we'll put a little bit of that cayenne
15:00 so it's just, just one fourth of a teaspoon going in.
15:04 That just gonna make it a little hot, a little spicy.
15:08 You don't have to put it in there if you don't want to.
15:09 And we're gonna end with our fresh lime juice.
15:14 Yeah. Okay.
15:17 And I can see that's gonna...
15:18 It's gonna be good. A good salsa right here.
15:20 It's gonna be good, it's gonna be good.
15:21 Now, how would you use this, I mean, with chips or what?
15:24 Yeah. This is actually gonna be served with corn chips.
15:26 Oh, corn chips. Yeah.
15:27 'Cause we're doing gluten-free.
15:29 We're doing gluten-free. Okay.
15:30 Gluten-free and delicious.
15:31 So it can be wheat chip, corn chips.
15:33 Wheat, yeah, you want to do corn chips.
15:34 Corn chips are the one to do and they got good variety
15:37 of all types of corn chips out there.
15:39 We got with flaxseed
15:40 and all different things out there now so.
15:42 Now, what I'd like to do with this is,
15:44 is to put it in a bowl like so, and then put it in,
15:48 wrap it up and put in a refrigerator
15:50 and let it get cold.
15:52 Nice and cold and chilled. All right.
15:54 And once it's chilled,
15:55 then all you do is just sit back
15:56 and get your corn chips ready and you are good to go.
15:59 Good to go.
16:00 It's a good beginning to an actual,
16:02 when we talk about gluten-free.
16:04 It's a good appetizer, you know.
16:06 It works really well. Yeah.
16:08 It's a good dish. Okay. It's okay.
16:09 Now we'll be having that at the end of the show?
16:11 At the end of the show. Okay.
16:12 Because I'm gonna be looking at our very, very next one
16:15 and you know, when we talk about that gluten,
16:17 once again, people are saying, "But I like pasta.
16:20 What am I gonna do?" I don't have any pasta now.
16:22 This just knocks out all the pasta.
16:23 It knocks the whole pasta group out.
16:25 Oh, does it?
16:26 That's the question. That's the question.
16:27 Well, let's look at the very next recipe.
16:29 Okay. That's good. All right.
16:30 We're gonna do penne rigate tomato toss.
16:34 It calls for...
17:02 I love this recipe.
17:03 I love it because once again, people think,
17:06 you know, they can't do the gluten at all
17:08 and so therefore, their pasta is out of the game.
17:11 And so, you know, of course,
17:12 with all the new stuff out there,
17:13 the new marketing, then of course,
17:15 pasta is back in the game again
17:16 because you're gonna make the pasta,
17:18 of course, they can use corn
17:20 and then also rice, a brown rice.
17:22 And so I've seen both of those out there
17:24 and all kind of noodles food, elbow noodle,
17:26 the fettuccine noodle,
17:29 I've seen a regular spaghetti noodle.
17:31 And then, we're gonna be doing a corn noodle
17:33 which is the pennina, penne.
17:35 Penne rigate and I always wanted,
17:37 I tried to figure out why they call it that.
17:39 It was actually because that that particular noodle
17:41 has a slant to it.
17:43 So the rigate is actually slanted.
17:45 Slant. Okay. So that's it.
17:47 Okay. That's it. Nothing special.
17:48 All right, you did a little homework.
17:50 Now we talk about that
17:51 before we even get started with our sauce.
17:53 I want to say to you that when you buy your pasta,
17:55 your gluten-free pastas, they're gonna have on it
17:58 exactly the amount of minutes
17:59 that is actually your oats come into a boil
18:01 and you're gonna cook it.
18:02 If it says eight minutes or ten minutes,
18:03 they mean exactly that.
18:05 It's just not the same as regular pasta noodles
18:07 which will take a little bit longer.
18:09 But they are shorter cooking time.
18:11 Otherwise they'll get stuck
18:12 or you'll have some issues with it.
18:14 So corn, we're doing corn in this show.
18:15 But there is a brown rice.
18:17 There's a brown rice pasta noodle out there as well.
18:20 And a couple of other different ones
18:21 that you can actually try out.
18:22 But you can still have your pasta.
18:24 That's why it's called gluten free and delicious today.
18:25 Gluten-free and delicious. Yes.
18:28 And I've already got my corn pasta noodles
18:31 already working here in a skillet.
18:32 Again, that can be purchased in a grocery store?
18:34 All your grocery stores.
18:36 Everybody's got the gluten-free thing going on now.
18:38 I mean, it's everywhere. It's everywhere.
18:39 I'm not even surprised it's not even in the Dollar Store yet,
18:41 but it will be soon.
18:43 Yeah, probably already in the Dollar Store.
18:44 Such an expensive venture, very expensive venture, you know.
18:46 You say gluten-free is not free.
18:48 It's gonna cost a little bit more.
18:50 It's gonna cost a little bit more.
18:51 That's true. That's a good point.
18:52 I never thought about that.
18:54 And gluten-free does not mean free of gluten.
18:59 Okay, so you're saying that it costs a lot,
19:02 so therefore, it's not free.
19:04 We understand that part. That's true.
19:06 But I don't think that's exactly
19:07 what you're trying to go with this.
19:08 No. I'm going with something else.
19:10 Because on the label it says "gluten-free"
19:13 and a lot of people think that means it's free of gluten.
19:17 It's not.
19:18 The Food and Drug Administration back in 2014
19:20 determine that a pack is gonna have gluten-free
19:23 or certified of gluten-free,
19:26 if it has at least 20 parts per million
19:30 of gluten in our product, all right.
19:32 So therefore, some people who have celiac disease
19:35 or maybe a gluten sensitivity,
19:38 well, if he purchase that product
19:41 and several products throughout the day,
19:43 then that can really also have a impact,
19:45 cumulative impact on the lining of the intestines.
19:49 So you need to be careful of that as well,
19:51 even though it says gluten-free.
19:53 It has to be certified or sometimes it says
19:55 sponsored by the celiac foundation,
19:57 something like that.
19:58 But sometimes, they do not even have
20:00 the certified gluten-free CF,
20:02 the circle around it on a package
20:04 or sponsored by like I said the celiac foundation.
20:07 It just says gluten-free. I would be wary of that.
20:10 But it's not free of gluten.
20:11 It still has gluten in it, but only a 20 parts per million
20:16 but cumulatively, it can still add up throughout the day,
20:19 still have some symptoms as well.
20:22 Well, okay. That's why we're doing this program.
20:24 That's why we're doing this program.
20:25 That's why we are doing this program
20:26 so we know it's not in the corn.
20:28 No. Corn is fine. Okay.
20:29 So I want you to go head on, what we're gonna do,
20:30 we gonna make the sauce
20:32 actually gonna go with the pasta.
20:33 So you're gonna actually cut that up for me.
20:34 I'm gonna dice this or what? Yeah, you can dice it.
20:36 And just dice it up
20:38 and then we also gonna put in that one as well.
20:41 We're gonna put in fresh garlic which I love fresh garlic.
20:46 So while you're doing that, I'm gonna go ahead
20:47 and get my skillet ready to go.
20:52 We're gonna go ahead and turn that on.
20:53 Okay.
20:58 Okay.
21:02 Very good, very good.
21:05 So...
21:06 Now I don't know how fine? That's fine.
21:08 That's fine 'cause, you know,
21:09 I want to have a little substance
21:10 when I can redo that sauce.
21:12 I'm gonna go ahead and put the olive oil in.
21:17 Okay. Okay.
21:19 But it is a multi billion dollar industry, honey.
21:26 And so it's not...
21:29 It's climbing. It's climbing. It's very expensive.
21:31 All though some of-- because it's been out a while now,
21:33 is some of the prices depending on who's actually producing it,
21:36 it has gotten a little bit cheaper.
21:38 Okay. But still, it's very, very expensive.
21:39 It's really a major, you know, like a lot of things
21:42 come out in a market that's new, you know.
21:44 I remember somewhat different crazes that people got into
21:47 and of course, this is not a craze.
21:49 But unless, unless you don't have a gluten problem.
21:51 Yeah. All right.
21:53 But a lot of people are, I can say one percent
21:55 estimated that are truly have celiac disease.
21:58 Go ahead and get that garlic ready for me too, please.
21:59 And about 17, 18 percent don't even know it.
22:04 And there's a lack of under diagnosis
22:09 that people may have celiac and don't even know it.
22:11 They haven't been diagnosed.
22:13 So yeah. That makes sense.
22:14 And the gold standard really is the biopsy with endoscopy.
22:17 Go and see if that's going on.
22:19 Yeah, that's the golden test, the gold standard.
22:23 And, but you can have a blood test too
22:25 that can also determine as well.
22:27 Well, I also read in some research.
22:30 It was saying that if you do not have
22:31 a gluten intolerance or celiac disease,
22:34 you began eating the gluten type foods
22:38 that can also cause some issues for you as well.
22:40 So you don't want to go there
22:41 if that's not what's happening to you.
22:43 Yeah, and that's what you call
22:44 the non-celiac gluten sensitivity.
22:47 Now, you know, the other thing too, Curtis, and I'm--
22:49 You're gonna put these together, honey.
22:50 Yeah, I'm gonna put them together in there.
22:52 The other thing too is that people, you know,
22:54 we've had this talk before, not about the gluten
22:58 but we've had this talk before about carbohydrates.
23:00 And we hear over and over again of the low carbs,
23:03 the no carbs and all that.
23:04 So all these are kind of in a same circle,
23:06 you know what I'm saying.
23:08 I think people, really,
23:09 when they talk about the low-carb, no-carb,
23:11 and that's been going on for quite sometime, too.
23:13 It hasn't really died down completely.
23:15 People really need to understand
23:17 the different type of carbohydrates.
23:20 I think they'll put all carbohydrates
23:21 in the same boat.
23:23 So you have three different types of carbohydrates.
23:25 You have the simple,
23:27 the complex and you have the refined.
23:30 But when you say, I'm on a no-carb,
23:32 well, exactly what do you mean?
23:34 What type of carbs are you not eating?
23:37 Is it the simple, the complex, or is it a refined?
23:41 And so they don't really differentiate
23:42 between all three of them and so therefore,
23:44 there's a lot of confusion as far as that is concerned.
23:46 And so once again it's not a no-carb, the no-carb
23:49 because carbohydrates,
23:51 and we've spoken about this before
23:52 on Abundant Living,
23:54 carbohydrates actually fuels the body.
23:56 You can't not go and say you're not gonna do carbs.
23:59 You're gonna have the good carbs.
24:00 Okay, which is your fruit and your vegetable kingdom--
24:02 And legumes. And your legumes group.
24:04 God's original diet is loaded with carbohydrates.
24:08 Genesis 1:29. Genesis 3:18.
24:11 It is a carbohydrate rich diet. Yes, yes, yeah.
24:15 So but again, it's like a education
24:17 but, you know, that was booming industry.
24:20 It's still going on too
24:21 but the gluten is now taken over.
24:23 Well, also and the gluten plays a part in it
24:25 because what's happening is
24:26 it just once again knocks the process out.
24:28 And sometimes when people feel they are not doing pasta,
24:30 they're not gonna do potatoes.
24:32 Not gonna do sweet potatoes.
24:33 Okay, not gonna do the bean group.
24:35 They classify them all in a same group.
24:37 And they are just not the same, all right.
24:38 They are not the same.
24:40 Now surely we need to cut back on them, yeah, yeah,
24:42 'cause it's putting some weight on.
24:43 Well, there are different types of carbs.
24:45 It's the type.
24:47 It's the plant-based all the way
24:48 is what you want to do.
24:49 So I'm just sauteing just a little bit here.
24:51 And you know what I'm gonna have you do.
24:53 This is, don't they smell good. Oh, yeah.
24:55 And we're gonna go ahead
24:56 and put green scallions as well.
24:58 You just-- they just has to take our word for it, honey.
25:00 You have our spatula or what.
25:02 Let's get all of the goodies out,
25:03 all the goodies out.
25:05 And this is also a very colorful recipe as well.
25:09 So we're sauteing.
25:10 Until it gets a kind of opaque or a little bit of a clearness
25:14 in the actually onion itself.
25:18 And what I'm gonna have you do is I want to have you
25:20 slowly pour in the diced tomatoes first.
25:23 Let me move these knifes out of the way here.
25:25 Okay.
25:27 And you're gonna slowly pour in
25:28 'cause I don't want it splashing everywhere
25:29 so just pour in slow.
25:33 All right. Okay. Look at all the goodies.
25:37 All the goodies.
25:40 I like lycopene.
25:43 They are tomatoes.
25:45 All right. And I love the color.
25:48 I love the color. Here we go.
25:49 A napkin. A napkin. Okay.
25:51 You hear me say here's a napkin.
25:52 Yes. I heard that, baby.
25:55 Okay. We're gonna go ahead and put in the tomato sauce.
25:59 Okay. Slowly. Okay, let me do this.
26:02 So you're backing up a little bit, huh, baby?
26:03 Yeah.
26:05 We use this to get all the goodies out.
26:10 Smells good, doesn't it?
26:12 I mean, I love pasta dishes,
26:15 all the goodies that go in there as well.
26:19 And we're going to, now I'm gonna just go ahead on
26:21 and put a little bit of this salt in here now
26:24 and basically we're gonna let this simmer for a few minutes.
26:26 But because we are on 3ABN,
26:28 and we don't have the time factor
26:29 that we're usually on when you are doing it at home.
26:31 I'm just gonna just cook a little bit longer,
26:33 this is meshing up all in together.
26:35 Isn't that wonderful?
26:38 It's gonna make a nice sauce.
26:39 And one of the things, this is gonna be last.
26:41 So I'm gonna go ahead and sprinkle on.
26:42 You can do it.
26:44 Sprinkle a little bit of salt over there for me.
26:45 Okay.
26:49 Okay. And will it be bay leaf?
26:51 That's basil. I love basil. I mean, you know.
26:55 And what you can do with that for me
26:56 as I'm just stirring so I'm gonna put the lid on,
26:58 is to go ahead and chop this up very fine also.
27:01 So chop that up for me. I'll give your knife back.
27:04 And now you already know what to do, right?
27:05 You're gonna put in a, gather it up.
27:08 Gather up. Gather it all up.
27:12 I'm learning from the best, honey.
27:13 It's just as easy, it's just a lot more easier
27:14 to work on it that way.
27:16 Yes, it is.
27:18 And now, okay. Okay.
27:21 And now it's gonna be...
27:22 I'm gonna be a good student.
27:24 A good student. Obedient old student.
27:26 Obedient student. Okay, okay.
27:30 Okay. All right.
27:31 So let me just show them what that pasta,
27:35 already got that done.
27:44 Ooh, do you smell it? You could smell it.
27:46 Yeah. Penne.
27:48 So it's cut in a slant, on a slant.
27:49 You can cut in a slant.
27:51 And this of course, this is gonna be in a pasta group,
27:54 I mean in a grocery store?
27:55 Oh, yeah, oh yeah, oh, yeah.
27:57 Now will that say gluten-free? It will say gluten free.
28:01 Okay. It will, it will.
28:02 And you, like I said, you'll see on there
28:04 either the word corn
28:06 or you'll see the word brown rice.
28:07 Those are the two. Right.
28:09 Okay. Okay.
28:10 Do me a favor.
28:12 I'm gonna actually slowly move this into this skillet.
28:13 Okay? Okay.
28:17 You said, you want me do you a favor.
28:19 I know what I was talking about.
28:21 Oh.
28:24 But you know the point. No, no.
28:26 I'm gonna use this. Okay.
28:27 Now I like this sauce because,
28:30 now I'm gonna go ahead and turn this off.
28:32 Make sure it's off completely.
28:33 Okay, and then make sure that one's off completely.
28:36 And all we're gonna do is just and you're gonna,
28:39 the reason why you are doing, like so much tomato sauce
28:42 and also the diced tomatoes is because this type of noodle,
28:47 you see how it's made with that cylinder, we call,
28:50 cylinder type shape is gonna take those, that sauce
28:53 and go up inside those noodles and I'm telling you,
28:55 this is gonna be yummy, yummy, really good.
28:58 Okay.
29:00 So you see it's working out really well.
29:01 And you can see that you can have your,
29:03 and they say your cake and eat it too,
29:04 you're gonna have your pasta and eat it, too.
29:07 Yes, even though. You don't have to give up.
29:08 You don't have to give it up. The pasta.
29:10 Yeah. Okay. Okay.
29:11 This is a very attractive dish and once again, as it sits,
29:15 and it soaked up the sauce.
29:17 Oh, wait, at the end of this program...
29:19 So how long would you let it sit?
29:21 Normally, you know, once again, because we're on the set.
29:25 Normally what we do is we're gonna cook the tomato sauce
29:28 with all that fixing in it,
29:29 you 're gonna cook for about at least a good 15 minutes.
29:31 And then you're gonna add in this.
29:33 I'm just doing a little bit faster here
29:34 because of the show.
29:35 And they get chance to see what it looks like, okay.
29:38 All right. There you go.
29:40 There you have it, there you have it, there you have it.
29:42 And we're gonna go ahead on and take that.
29:43 Oh, okay.
29:45 So--
29:47 You don't have to,
29:48 I like to cut in and hold, let me do that.
29:49 I like to kind of sprinkle that.
29:51 Sprinkle it? Yeah.
29:52 And then I love basil. We grow basil in our yard.
29:56 That's right.
29:57 You know, and this is such a pretty dish, you know.
30:01 I know my pasta lovers out there
30:02 who thought they couldn't eat pasta no more,
30:04 they say, oh, oh, it's on.
30:07 Yeah. Pasta is back. Ooh, yeah.
30:10 All right. All right. Okay.
30:12 So that's finished.
30:13 I'm gonna put the lid on top of it
30:15 because you know what,
30:16 speaking of pasta free, pasta and delicious.
30:20 Gluten-free. Gluten-free pasta.
30:23 Gluten-free and delicious,
30:24 we're gonna go to another recipe.
30:25 And this is another recipe,
30:27 this is probably gluten-free, yeah, yeah.
30:29 Gluten-free. Okay.
30:30 It's called grilled zucchini with sauted onions.
30:33 It calls for...
30:47 Okay. This is a good one.
30:49 A lot of people do not care for zucchini.
30:52 Why is that, baby? I don't know.
30:53 We did a show one time
30:55 that was talking about the whole zucchini group,
30:57 all the different squash group.
30:59 It was called Squash It. Squash It.
31:01 And we had all the different kinds of squash on that show,
31:03 the pumpkin squash, and we call the peanut squash.
31:06 And regular pumpkin squash and zucchini
31:09 and all that whole family group.
31:11 Zucchini is one of my favorite vegetables, okay.
31:14 And this one I like because I actually have created recipe
31:18 that uses an actual skillet
31:21 where you don't have to go out and do a barbeque grill
31:24 or cast iron skillet.
31:25 I already got the ridges already.
31:27 Yeah, so you have the lines in it and everything.
31:28 Lines and everything, so you can actually do your grilling
31:30 in the house, on the stove.
31:32 Oh, okay.
31:33 No coals, and all that kind of stuff
31:35 and going through a bunch of changes,
31:36 winter, summer, spring or fall.
31:37 So if rains, you can just go and do the grill.
31:39 Right in the house.
31:40 And you can do all different things in it
31:42 but I like to do my vegetables on there, especially, okay.
31:43 Now this recipe is really easy to do
31:45 'cause all I'm gonna do is just cut the edges off like so.
31:51 And I also like to cut this off here.
31:54 Both ends like so.
31:57 And then because of the fact that I'm gonna do a slanting,
32:01 I actually like to cut on a slant.
32:04 Oh.
32:07 Now what's with the slant thing,
32:08 it just, just looks better?
32:10 It's just, yeah. Yeah.
32:11 It's more, people like, "Oh, I might try that now."
32:14 Since it's like that. Yeah, that might be good.
32:17 You know whatever. It does, you know, okay.
32:20 And I'm just gonna put these in the bowl.
32:24 Oh, okay. Okay.
32:26 And I'm gonna do one more and then I'm gonna have you
32:28 cut my, cut the onions in a circle, okay.
32:30 You just gonna slant it.
32:35 It doesn't make, it's not just the size,
32:37 it just that it has a very attractive look
32:39 when it's slanted versus the other type.
32:42 Yeah. Okay. You know.
32:44 I'm gonna put that in a bowl.
32:47 So...
32:48 Now this is free of gluten, is that right?
32:50 I mean, it's my understanding. This is definitely gluten-free.
32:52 Zucchini has no gluten in it. This is definitely gluten-free.
32:55 Definitely gluten-free. I'm gonna have you do that.
32:57 Let me tell you what I'm gonna do right now.
32:58 I'm gonna take the olive oil, okay.
33:01 'Cause I asked for two and half tablespoons of olive oil
33:05 and I'm going to just pour it over top of this, okay.
33:11 And then the part I like
33:13 is just to just make sure of it all of them,
33:17 they got oil over them.
33:19 This just gonna make those lines and ridges
33:21 when you make it up, okay.
33:25 Now take these circles out and--
33:27 Yeah, you can take them apart for me.
33:29 I'm gonna go ahead and turn my skillet on.
33:33 Okay.
33:35 I usually use over medium heat.
33:38 You want to get the skillet hot.
33:40 And while I'm doing that, I'm gonna go ahead
33:41 and put the oil in this one
33:42 'cause we also gonna saute onions.
33:44 Sometimes I save a little bit of the olive oil
33:47 because the name of the game is to actually make sure
33:49 if the skillet itself stays oiled.
33:52 Okay. Oh, okay.
33:54 And that's what we're doing. I keep it oiled.
33:56 When I finish using it, I'll oil it back again
33:59 and that way it stays at
34:01 because you don't really and truly
34:03 but people don't know is you're not supposed to
34:04 really wash these.
34:06 Okay. Now why, now why is that?
34:08 Well, if you wash them, because the iron and stuff
34:11 is actually in the thing itself, it's...
34:13 It can rust?
34:15 It can rust on you and then you don't want to rust it
34:16 'cause you won't be able to use it after that for real.
34:18 Okay. So how should you clean it?
34:20 Once I make it, I'll just, well, see
34:21 because there's oil on it already,
34:23 and then when I get done, I wait for it to cool down
34:25 and I take my brush and I brush it,
34:28 okay and any residue which,
34:30 the zucchini does not have a residue,
34:31 is automatically gonna be over on your sides
34:34 and then on top of that,
34:35 then you just take once again your olive oil
34:36 and you oil it back down again and then I put plastic over it
34:40 and I put it away
34:41 until I'm ready to do something else with it.
34:43 It kind of reminds me a lot of,
34:44 of when I'm doing waffles on my waffle iron,
34:46 it's the same kind of thing, you know, some things,
34:48 if you, it get more seasoned as they are older.
34:52 All right. Right. Okay.
34:53 And so with that in mind,
34:54 you know, sometimes you just want to...
34:56 Now it's just called a cast iron?
34:57 It's a cast iron, It's a cast iron skillet.
34:59 And how long have you had that last,
35:01 I mean, it can last for a long time.'
35:03 It lasts forever. It does last forever.
35:07 Hold up one minute, I mean, I can't chew gum
35:09 and talk at the same time.
35:10 So let me go ahead and I'm gonna put that over here
35:13 'cause I'm gonna saute those onions.
35:14 You got all those onions ready for me?
35:15 They're ready to go, baby. Okay.
35:17 So we're gonna saute the onions also as well.
35:19 This is so easy and simple.
35:20 I usually wait for it to get kind of hot
35:22 and it's just about there now.
35:23 Okay.
35:24 And then I'm gonna just take each one of these,
35:26 I'm going to just lay it on there.
35:27 Oh, okay.
35:29 Just lay it on.
35:31 Yeah.
35:33 Already been coated with olive oil.
35:34 Already been coated with olive oil.
35:37 And also let's move this up.
35:40 And you want to get those lines like this pan,
35:42 I mean, it's a more attractive
35:45 look to it when you do it this way.
35:47 And it's also, people will say,
35:49 "Oh, I think I'm gonna try that zucchini.
35:50 I think I'll try it."
35:52 So I'm gonna do that one first.
35:53 Let's just get these together first.
35:55 Okay.
35:56 In the meanwhile, we got this good, we got,
35:58 we're gonna saute those onions.
36:00 Now, Curtis, tell me some of the things
36:03 that when people are experiencing celiac disease,
36:06 what kind of things,
36:07 I know you mentioned a couple of things
36:09 but what kind of things
36:10 happens as they eat as far as consuming it,
36:14 what goes on?
36:16 Yeah, well, I said before, this is a autoimmune disorder
36:20 where the immune system simply attacks
36:23 the lining of the intestines and with that,
36:25 we have all types of problems.
36:28 It kind of mimics irritable bowel syndrome.
36:30 Sometimes it's misdiagnosed.
36:32 That's why people have sometimes symptoms diarrhea,
36:36 you have bloating, you have fatigue.
36:39 Sometimes people have headaches,
36:41 increased osteoporosis
36:43 and so you may not realize what's going on,
36:46 you maybe misdiagnosed
36:48 and irritable bowel syndrome or spastic colon.
36:53 Also a colitis.
36:54 So all of those things so therefore,
36:56 you need to have, really have endoscopy
36:57 and have the biopsy taken
37:00 or have antigen test with about three, two or three
37:01 different types of antigens blood test
37:03 that can confirm in as well.
37:05 With the other symptoms, they maybe a celiac disease
37:08 and about 7 to 10 percent of people have it
37:10 and are not even diagnosed.
37:12 That's the issue.
37:14 Well, now that's celiac.
37:15 But then you have people who, let's say had a biopsy
37:19 or had the blood test,
37:21 and say no, you do not have celiac disease,
37:23 but when they still eat gluten, barley, rye and wheat,
37:27 they still have symptoms.
37:29 That's when we call that non-celiac gluten sensitivity.
37:35 They still have those situations
37:37 and so that's gonna be up to 6 percent.
37:40 And so really, there's no real cure,
37:42 it just simply eliminate gluten from the diet.
37:46 Okay. Okay.
37:47 But you want to make sure that on the packet, it says,
37:50 certified gluten-free, they are certified.
37:54 Otherwise, it can still have gluten
37:55 up to 20 parts per million.
37:59 So sometimes people are experiencing the bloatiness
38:01 and they think it might be gluten,
38:03 so would you recommend they just come off
38:04 of gluten for a little bit?
38:06 Yeah, again, elimination diet, okay.
38:08 There's a whole list of,
38:10 you know, people think of gluten,
38:11 oh, okay, no more wheat, bread, crackers,
38:14 I mean, you're talking about soy sauce,
38:16 there's a whole list of things
38:17 that people probably don't even know
38:20 or consider there's glutens in our product.
38:23 There's a whole list.
38:24 But again, just do a research or Google search
38:27 and look at the gluten and you'll be surprised
38:29 how many foods or ingredients have gluten in it.
38:32 It's more than just a bread. It's more than just a bread.
38:34 I mean, that's just a bottom line.
38:35 So well, just you know,
38:38 make sure that you eliminate your diet of gluten
38:40 and then you see how your symptoms supply
38:42 and then you can determine whether or not
38:44 it could be intolerance to a gluten.
38:48 You know, the thing is that you can try it
38:50 and you know, if you have not, been diagnosed with it,
38:54 I've been hearing,
38:55 you know, a lot of, quite a few people
38:57 that have said that they do
38:58 think that they are having an issue with it.
39:00 So then just trying a little bit of it,
39:02 taking, going off of it and then,
39:04 you know, try to go back one thing at a time.
39:06 Right, right.
39:07 And see what's going on. Okay.
39:09 And the main thing to that, if you do have it
39:11 and if it is left unchecked, folks,
39:14 this could lead to cancer.
39:17 The pharynx, esophageal cancer,
39:19 cancer in the intestines, lymphoma,
39:22 I mean, we're talking about if left unchecked.
39:27 Vitamin, mineral deficiency
39:29 because the body is not absorbing these nutrients
39:32 and then you go into what we call
39:35 intestinal permeability
39:36 or better known as simply leaky gut syndrome.
39:41 We have another issue with that.
39:43 It's all together different issue as well so again,
39:46 if you have some of those symptoms,
39:48 I'll be mindful to minimal to have a blood test
39:51 with couple of antigens
39:54 and but the gold standard is the endoscopy
39:56 where you have the biopsy of the duodenum,
39:59 the first portion of small intestine
40:00 to confirm it either way.
40:02 Yeah, yeah.
40:03 Well, you can see that we're moving along here with that.
40:06 And you'll how it's actually getting that,
40:07 to me I think it's more of an attractive look to it
40:10 when it has those lines and stuff in it.
40:11 Yeah. You know.
40:13 It's very, very easy to fix. Not a problem whatsoever.
40:16 And like, you know I have a little bit of the olive oil.
40:18 Is it too hot, baby?
40:19 No. Oh.
40:21 Use that olive oil pressing on that.
40:22 Oh, you just need, too. Oh, okay.
40:24 And that puts it back over there.
40:25 It'll calm that down.
40:26 And I will go ahead and turn it down a little bit.
40:28 Yeah. I don't want it too high.
40:29 I don't want you calling fire department.
40:34 Okay.
40:35 Okay. This is good.
40:36 And we'll saute, now sometimes what I'll do
40:38 is I'll saute this
40:39 and saute the onions as well on here.
40:42 But we don't have the time for all that.
40:44 So but you get those, just stove it,
40:46 how nice it looks, very attractive.
40:49 It's a nice eye appeal, yeah, with the lines.
40:51 And all you need a little bit,
40:53 just a little bit of--
40:54 You see where it's right there,
40:56 or you don't want just to do this.
40:57 Can you do that-- No, just coat the--
40:58 Then you put it back over there.
41:00 Just keep it coated.
41:01 You have to keep it coated periodically.
41:03 Yes. Okay.
41:04 All right. So we got that finishing off.
41:05 I'm gonna just, I'm gonna stop with these right here.
41:07 Give you a chance at the end of the show
41:08 to see the end of that.
41:09 Meanwhile, I'm over here sauteing the onions,
41:11 getting the onions ready 'cause they're gonna be a part
41:13 of this dish as well.
41:14 Okay. Okay.
41:15 Now, so after the onions, you're gonna
41:17 put the onions on top of the--
41:19 The onions are gonna on top at the end of it.
41:21 Okay, then we'll see at the end of the show as well.
41:23 And so we're actually are gonna move into that last recipe.
41:26 Okay. All right.
41:27 And then we're gonna move into last recipe
41:28 which is actually summer, fresh summer fruit kabobs.
41:32 It calls for...
41:59 Okay, now this is a real easy, quick recipe.
42:01 It's a kabob.
42:03 I love it, I love it, I love it.
42:04 Free kabob.
42:05 So what you're gonna do is you're gonna start
42:07 on those pineapples over there
42:08 and I'm gonna start 'cause we actually
42:09 gonna do all these things in chunks, okay.
42:11 Pineapples in chunks.
42:12 We're gonna make chunks because this is no cooking one here.
42:15 Okay. You know what I'm saying.
42:16 So we're gonna get that...
42:18 Now, no gluten in this, right?
42:19 No gluten in this. Okay.
42:21 We got you.
42:23 And you're gonna, these are gonna be chunks
42:24 'cause they're gonna go on top of the shish kabobs.
42:26 So you want to...
42:27 Okay. Okay.
42:30 Okay.
42:32 And let's see.
42:36 I think I did.
42:38 How bigger chunks?
42:41 Uh, it's got to able to go on a stick.
42:44 Okay.
42:47 Are these too big, honey?
42:49 Yeah, baby. Cut that in half.
42:51 There you go. Cut in half.
42:52 Okay. Okay.
42:55 There you go.
42:57 Now this is gluten-free, correct?
42:59 Yup. I'm just checking.
43:01 Gluten-free.
43:02 'Cause nowadays you never know.
43:04 That's funny how they got us...
43:06 You should have taken a picture of that gluten-free water.
43:07 I should have.
43:08 Yeah. You should have.
43:10 Probably do it again though.
43:11 And we're gonna just put them in there.
43:13 Okay.
43:14 I think that's enough 'cause we're gonna have
43:15 quite a bit there already as it is.
43:17 So I'm gonna put this away.
43:18 And hold that.
43:20 Let's put this over here on this side.
43:21 Oh, okay.
43:22 Here we go. Okay.
43:24 There's a, okay.
43:25 Got those things...
43:27 That, that's just a core in that one.
43:28 We already got the grapes ready to go.
43:29 And the strawberries are gonna be the last thing on here
43:31 so we're not gonna worry about the strawberry.
43:32 So what we're gonna do is we're gonna begin kiwi.
43:34 Oh. Don't forget the kiwi.
43:36 Now we have to cut the two ends.
43:43 And then...
43:44 I have a shorter knife there.
43:46 This will work, honey.
43:47 And I'm just gonna take and take the skin off of it.
43:49 And I know it's a lot easier way to do this
43:52 but we are just gonna do this right now.
43:54 Take the skin off, why don't we do this.
43:55 You know what, get your things
43:57 you can take rest of take this, go ahead and make that.
43:58 I'll do the kiwi
43:59 'cause we're only gonna do a few of them.
44:01 All right. All right.
44:02 What you're gonna put together is you're gonna put
44:04 the canola oil together,
44:05 along with that maple syrup
44:06 in that container right there in front of you.
44:08 This one?
44:09 You can take that one. Okay.
44:10 'Cause that one's gonna go over top of it.
44:12 Now that it needs here because it is a summer time
44:13 and so because of that
44:15 you're not gonna have to really worry about it that much.
44:16 Oh, this is gonna be what we're going to base?
44:17 You're gonna base it.
44:19 That's right. That's right.
44:20 Okay, canola oil, what's this?
44:21 Maple syrup. And maple syrup.
44:23 Okay. Okay.
44:24 And I'm gonna whisk.
44:26 Whisk it, whisk it.
44:28 Okay.
44:30 And we're only gonna do a few kabobs on this show here
44:32 so they at least get to see what it looks like.
44:34 Okay.
44:35 But they do what we're saying
44:37 as far as putting off stuff together.
44:39 Then you'll have a nice amount of kabobs
44:42 which you'll have to put in.
44:44 We will do another program on gluten.
44:47 Update, the Gluten For Punishment, part 2.
44:50 Maybe so.
44:52 That's went over ten years ago.
44:53 Maybe we'll do in the Abundant Living.
44:55 Yeah. Series.
44:57 How about that?
44:58 'Cause seem like it's not going away.
45:00 No, it's not. No, it's not.
45:01 Okay, well, let's just go ahead and I'll start threading that
45:03 'cause I don't want to run out of time
45:04 and what's gonna happen.
45:06 Okay, we got about six minutes.
45:08 Okay now so...
45:09 So what we're doing, what we're gonna do is,
45:11 is we're gonna get,
45:12 you got your three kabob sticks right there.
45:14 Okay. I got my three.
45:16 And what we're gonna do is
45:17 we're gonna actually start putting them
45:19 whatever your combinations are.
45:21 Now the last one we're gonna do is,
45:23 to tell you our strawberry.
45:25 Not sure we take off the stems of the...
45:26 I want all that to stay on for decoration.
45:29 Oh, so we're eating the stems, oh...
45:30 No, when they are ready to eat they take it off, honey.
45:32 That's just the decoration.
45:34 Okay, that'll be fine.
45:35 Yup. Okay.
45:37 So. Okay.
45:38 This is what we're gonna be working with this,
45:40 these group of fruits.
45:41 This is the group.
45:43 That's it, right there. This is the group.
45:44 You give me this and you can give me
45:46 that pineapple right there.
45:47 Oh, okay.
45:48 Put on there. I'll just put that away.
45:50 All right.
45:51 Okay.
45:52 Now it's time to...
45:54 Okay, you can give me that knife
45:55 there too and those dishes,
45:56 just kind of clear it up right over there.
45:58 Oh, just clear it up. Okay, let me--
45:59 That's gonna be our sauce. It goes on top.
46:01 Okay.
46:03 I'm gonna take this off.
46:04 Okay.
46:08 All that, put that away
46:10 'cause now it's time...
46:14 for the threading.
46:16 Okay. Time for the threading.
46:17 Time for the threading.
46:18 Okay.
46:20 And so basically you can do whatever you want to do.
46:21 I'm gonna put a pineapple on first.
46:23 Now, so I'm gonna do something different.
46:24 So...
46:25 I'm gonna put a peach.
46:28 Peach first and then a...
46:31 I'm gonna do kiwi.
46:32 Pineapple.
46:34 You do it long ways like that. Yeah.
46:36 Long ways.
46:38 Grape.
46:39 I'll do a grape.
46:40 So we got this thing down packed about
46:42 as far as what goes on with the gluten.
46:48 Yeah, a lot of people simply are under diagnosed, Honey,
46:53 and don't even know it.
46:55 And so they're gonna have some repercussions down the line.
46:59 So if you have those symptoms...
47:02 I'll put another grape on it and I'm gonna top mine off
47:04 as I'm listening to you.
47:05 I'm gonna top it off with a strawberry.
47:07 Okay.
47:09 And then we're going to, oh, you always do
47:13 each fruit at least twice.
47:15 Is that the key or? You can.
47:16 Yeah. So let's see now.
47:21 I have to go on order there? No.
47:23 You can actually do any kind of combination you want to do.
47:25 It depends on, you know, where you want to go with that.
47:27 We just know that the strawberry
47:28 is gonna be the last thing on here, I bet.
47:29 Oh, okay.
47:31 And this is so good.
47:32 You see now I got mixed up.
47:34 I think you got quite,
47:35 why should you go ahead on and do...
47:36 No. Wait a minute.
47:38 I want the kiwi and then the strawberry.
47:43 No, no.
47:44 The strawberry is at the end, baby.
47:46 It will be.
47:47 No I want, but you only have six strawberries
47:49 in this and there's only six sticks.
47:51 That's why I said to do the strawberry last.
47:52 Oh.
47:53 Strawberry is the last one.
47:55 Okay. Okay.
47:56 So take that, okay, you already did it now so.
47:59 I already put a hole in it.
48:01 Yeah, you did. Okay.
48:02 I'm sorry. All right.
48:03 Please forgive me. Okay.
48:06 Okay. Let's do some more of that.
48:07 So we got what?
48:09 Three sticks and three strawberries.
48:10 That's why I said well...
48:13 Oh, you got, okay, so...
48:15 One stick won't have a strawberry.
48:17 Okay. That would be mine.
48:18 So already I messed up.
48:21 All right. Okay.
48:23 So kiwi. We do one more.
48:25 And peach.
48:27 And...
48:29 I'll start with the grapes on this one.
48:31 Let me do double grapes.
48:33 Double grapes and now the kiwi.
48:36 Kiwi.
48:38 And then we'll have another pineapple.
48:43 Pineapple. And you do your's.
48:45 Move it down a little, babe, move your,
48:47 move it down so you can...
48:48 Yeah. There you go.
48:50 I mean, we're running. All right.
48:51 How are they looking? Looking pretty good, baby.
48:52 Okay. Okay.
48:54 I'll do my last one.
48:56 I want to start with a...
48:58 let's see peach.
49:00 So we have thoroughly covered that gluten issue.
49:03 Yes, we have.
49:04 Talking about gluten
49:05 and you can still have other things you can eat,
49:09 still have your tummy full.
49:11 Now, look out all the gluten things out in the market.
49:13 Someone asked me about making a gluten bread.
49:19 You know, making my own bread and stuff.
49:21 I'm not interested. I'm not interested in doing.
49:23 There's so much work, I'm not doing it.
49:27 I don't want to do all that.
49:28 Don't have time for all of that.
49:29 Yeah, okay.
49:31 Okay, so as we got this one sitting up here,
49:32 we can kind of different,
49:33 we'll just put some grapes on it
49:35 to the top, how about that?
49:36 I'll put a grape on here.
49:38 And see here.
49:40 This kiwi came off.
49:42 Let's put it.
49:44 There you go. Okay.
49:45 Oh, the kiwi came off.
49:46 So let's move this down. All right.
49:48 So you can have fun with this
49:49 and you can have your children do it with you,
49:51 they will love that.
49:52 And it has a little sauce that goes on,
49:53 like I said before, you don't have
49:55 to have the sauce on it
49:56 because, you know, it's already sweet.
49:57 I usually like to make something
49:59 in summertime as well,
50:00 but it makes a very, very attractive dish.
50:02 It's very, very good.
50:04 I'll put in the refrigerator and get it cool
50:06 and afterwards we have the whole meal,
50:07 then that's gonna be dessert.
50:09 We actually have that as a dessert.
50:10 Now, anything you can put over that
50:11 like a sauce or something you...
50:13 That's what why we did.
50:14 We already made the sauce up, that's the maple and--
50:16 You do it after...
50:17 That goes-- that actually based it on there
50:19 before you put it in a refrigerator
50:21 and make it cool.
50:22 And then also at the end, you gonna sprinkle on
50:24 and we have peppermint leaves, it's gonna go top of it.
50:27 They have that nice coolness
50:28 that goes along with there as well.
50:30 So we've talked a lot on this program about
50:32 what's going on as far as the gluten is concerned and--
50:35 There's a lot of products out there,
50:36 lot of companies are--
50:38 I'm not gonna mention any names though
50:39 but there are lot of companies out there,
50:41 certain company to Cubex Brew Foundation
50:44 has a lot of the information about that
50:46 and lot of brands out there that are trusted
50:49 as far as dealing with the gluten as well so.
50:52 But you want to make sure that there are certified
50:55 with the CL food circle around it
50:57 or some type of gluten foundation association
51:00 was sponsored by certain situations
51:04 or associations with celiac disease.
51:06 And once again we want to make sure
51:07 that you've been checked
51:09 to make sure that you do have that rather than,
51:10 you know, lot of people are saying,
51:11 I'm gluten-free or I'm celiac,
51:13 I got celiac disease.
51:15 You know, I just think I'll do, I'm not really sure,
51:17 but you want to go and do the check
51:19 before you do anything else.
51:21 The whole area of the gluten-free out there
51:24 is a special places in the supermarket,
51:26 very expensive side,
51:28 I mean, I've seen bread that's made with corn or spelt
51:31 and it's actually very, very high too,
51:33 so just watch what's going on, but make sure you're okay.
51:35 Yeah.
51:36 So if you're interested in my wife's cookbooks.
51:39 I think we have a roll at this time
51:40 and after that we'll come back
51:41 and show you the finished products,
51:43 so stay by.
51:48 If you would like to contact the Eakin's to find out more
51:50 about their ministry
51:52 or if you'd like to invite Curtis and Paula
51:54 to present their seminars in your area,
51:56 then you can contact them
51:57 at Abundant Living, PO Box 2873,
52:01 Huntsville, Alabama 35804.
52:04 That's Abundant Living, PO Box 2873, Huntsville,
52:09 Alabama 35804.
52:12 You can call 256-859-1982.
52:16 That's 256-859-1982.
52:21 You may also order their products
52:22 or get their recipes online at abundantlivingtv.org.
52:27 That's abundantlivingtv.org.


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Revised 2016-03-03