Today Cooking

Three Angels Broadcasting Network

Program transcript

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Series Code: TDYC

Program Code: TDYC016073A


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
00:30 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.
01:09 Welcome to 3ABN Today Cooking with yours truly Nyse Collins,
01:14 it's such a privilege and a pleasure to be here
01:15 to fellowship with you all in your home
01:18 and share the goodness
01:19 and the good news of the gospel
01:21 through our lives, our body, and our mind, and our spirit.
01:25 I'm excited as well
01:26 because we have the opportunity at Sanare Life.
01:29 That's right Sanare Life, it's a company ministry
01:33 and it's our focus to encourage people
01:36 in living a healthy lifestyle.
01:38 That word 'Sanare' is a Latin word
01:40 and that word means to heal, to cure and to restore.
01:45 And we believe that God's people will be restored
01:47 as they are educated.
01:49 And the key to education is encouragement.
01:52 So our focus, through this program today,
01:55 we hope that you would be encouraged
01:56 that you too can live the lifestyle
01:58 that God will want you to live,
02:00 and present your bodies as living sacrifices,
02:02 holy and acceptable.
02:04 This is your reasonable service.
02:06 Lord is basically saying, this is the least we can do.
02:09 And we've had the opportunity to travel the world
02:11 and share this with individuals.
02:13 We worked with one gentleman,
02:15 his blood pressure was through the roof,
02:18 literally through the roof,
02:19 I mean as we all know normal number should be 120 over 80,
02:23 optimal 110 over 170.
02:26 His number was almost 210 over 111.
02:30 It was extremely high.
02:32 He says what can I do?
02:34 And he says, what do I need to eat?
02:36 What do I need to, you know,
02:37 and I said, hey, look here, brother,
02:38 it's really not about that,
02:40 healing most importantly comes from God.
02:42 He was like, I know but what food do I need to eat?
02:44 I said you ever had a slice of the bread of life.
02:47 He is like, yes, and, well, let's pray,
02:49 and then let us see what we can do to help you
02:52 with what you're doing.
02:54 And what we realized then his lifestyle,
02:56 it wasn't a big thing that he was doing.
02:58 Yes, stress played a part, but we found that
03:00 it was a lot of little things that he was doing,
03:03 maybe the way he was eating,
03:04 probably staying up a little bit later
03:06 than he should have.
03:07 A lot of little things and for us to say,
03:08 hey, change everything will be overwhelming.
03:11 So what we did is we focused on just the little, little habits.
03:16 And that's why we had opportunity
03:17 to develop the simple program called the '24 Days',
03:20 24 Days to Realistic Health and Healing.
03:24 And what it is is a simple program
03:26 to focus on the habits,
03:28 just little habits that we are doing.
03:30 And you know what?
03:31 He was like, I need to change everything.
03:33 We said, "Well, first we gonna pray
03:34 'cause healing comes from whom?
03:36 Comes from God.
03:37 And the next thing we did,
03:39 I actually opened it up with him,
03:40 and I said chose one goal, and he was like
03:42 "Well, maybe I can start exercising everyday."
03:46 And he said, "But do I need to change my diet?"
03:47 I said "Well, then, let's do this,
03:49 before you change your diet, just focus on exercising.
03:53 Just do that consistently.
03:54 If we could be successful in just one little thing
03:57 and do it consistently for about
03:59 24 days or 21 days however much,
04:01 then that will give you the encouragement and strength
04:04 to say, hey, now after the first 24 days,
04:07 I'm gonna focus on water.
04:09 And then you do that and then it becomes a what, everybody?
04:12 It becomes a habit.
04:13 And as you start developing these habits,
04:16 then we notice over a extended period of time,
04:19 then your whole lifestyle begins to change.
04:21 What we realized is that many people try to do too much
04:24 and then it becomes overwhelming.
04:26 So just do one thing.
04:28 If there's one thing that you can do,
04:30 do that with all your heart, with all your mind,
04:32 with all your spirit,
04:34 and then that's where the healing will come from
04:36 because healing is a blessing from God,
04:39 it is obedience to His health principles.
04:41 So let's do the best that we can.
04:44 Carrots are good, but even though
04:45 we know carrots are good for the what?
04:47 For the eyes, we will still go blind
04:49 even drinking carrot juice, impossible, why?
04:53 Because the healing is not in a carrot,
04:55 but the healing comes from God.
04:57 But carrots are still good for your eyes as well.
04:59 So let's do our part.
05:00 So today, what we're gonna do is we're gonna look,
05:03 many people who are following the program says,
05:04 hey, how do I eat on the run.
05:08 Well, that's kind of not possible.
05:10 You can't run and eat at the same time.
05:13 It actually disrupts your digestive system.
05:15 Sometimes when you read through some of the principles,
05:18 it says, sometimes it's better not to eat
05:20 than to rush down your meal.
05:22 Because your stomach is not ready,
05:24 the stress is taking place,
05:25 and then the food is not properly digested,
05:27 so what we encourage people to do
05:29 is try your best to sit down and eat.
05:32 But we do understand, even myself,
05:33 I live literally traveling on the road,
05:36 sometimes you want some meals that are a little bit quicker
05:39 or maybe food that you can travel with as well.
05:42 So that's what we're gonna do today.
05:43 It's gonna be food or take it to go, food to go.
05:47 Some simple recipes that we can do
05:49 to make sure that we are following
05:50 the basic principles that God has given us.
05:52 But eat healthy or eating healthy as well.
05:55 So the good news is that gentleman,
05:57 he implemented some of these simple adjustments
05:59 in 24 day program.
06:01 And you know what happened?
06:02 Within the first 12 days, his numbers had dropped
06:06 20, 30, 40 almost 50 points.
06:09 And all he started to do
06:11 was go out and start walking everyday.
06:12 Of course, I had told him to pray as well.
06:14 And now his numbers are back down to normal,
06:17 it's about 122, the last I checked,
06:19 122 over about 85, which is, hey, that's much better
06:22 than somebody who is way through the roof.
06:24 So I want to encourage you just the simple things
06:27 that you can do, do it with all your mind,
06:29 all your strength, all your heart.
06:31 So today, want to give you a quick synopsis.
06:34 We're gonna see what we are gonna be doing today.
06:36 And one of the things is that
06:37 the key is having a good breakfast.
06:39 So we're gonna make some Blazing Bran Muffins today.
06:43 It's a fantastic food to go
06:45 and we're gonna make some, yes, that is the word Cranana.
06:49 Well, it's a word here on this show at least.
06:51 Cranana Muffins.
06:52 Don't worry about that,
06:53 we'll talk about that little bit later.
06:55 So we're gonna have some of that.
06:56 Everybody loves Mexican food and stuff.
06:58 You want a Bean Burrito,
06:59 but we're gonna make a Brisk Bean Burrito.
07:02 Not per se a cold one but something that you can do
07:04 quick on the move, not on the run, dear.
07:07 And one of the key ingredients I have in that,
07:09 you got to have some cheese, all right?
07:12 So we're gonna make our Cheesy-Wheezy sauce
07:15 to just add some flavor to that
07:17 because food on the go shouldn't be boring,
07:19 it should be tasty and healthy.
07:20 And then everybody knows,
07:22 you can always find a salad somewhere.
07:24 But not all the salads are the best.
07:25 So today, we're gonna make what is known as
07:27 the Tasty T'icken salad.
07:29 Tasty t'icken salad
07:31 and with that salad you need to give that t'icken,
07:33 that's a play on words again, some flavor
07:35 and we're gonna make that
07:36 Kickin' Chicken style seasoning,
07:38 which really highlights that recipe
07:41 via to make that tasty t'icken.
07:43 And then to wrap it all up, we're gonna make
07:46 everybody knows, everywhere I travel is peppered pasta.
07:50 Now, not really pepper pasta
07:52 but pasta's always usually around.
07:54 We're gonna show you some ways
07:55 to incorporate some of the healthful pepper items
07:59 including per se the red bell pepper
08:02 into making our peppered pasta.
08:04 So breakfast is the key,
08:06 you should never leave home without it.
08:08 Some credit cards say never leave home without it.
08:10 Well, more important than your credit card is breakfast.
08:14 When you're traveling somewhere
08:16 or let's say we're catching a flight
08:17 or you are driving,
08:18 and your car and or plane is on empty,
08:20 when do you put the gas in?
08:21 You put it in now or when you get to your destination?
08:24 You have to put in the gas now.
08:27 So why do we treat the body
08:28 the most important vehicle of our lives different?
08:32 Why do we live home without a breakfast?
08:34 Okay.
08:36 So that's why today we're gonna make
08:38 and in order make good, quick meals you have to plan.
08:41 So we're gonna make some serious healthful, tasty,
08:45 and delicious muffins that would be good.
08:47 So when you are heading out that house.
08:48 you can grab your fruits, your muffin, and hit the door.
08:52 And of course, the nuts that go along with it.
08:54 So here's our first recipe.
08:57 It is the Blazing Bran Muffins.
09:00 All you gonna need is:
09:34 And then for the Cranana muffins,
09:36 what the Cranana muffin is,
09:37 we'll tell you here shortly is basically cranberry banana.
10:05 Right there, simple recipe I know we all can do it,
10:08 and the cool thing about this is,
10:10 we're gonna make actually two different types of muffins
10:13 because nobody want to eat the same muffin everyday.
10:15 Actually, I've heard this before,
10:17 when you change your lifestyle and become healthy,
10:19 why do we have to eat the same food, I need variety.
10:22 I'm a little concerned about that.
10:24 Why?
10:25 Because when people were eating whatever they wanted to eat,
10:27 nobody complained about variety.
10:29 We ate scrambled eggs every morning.
10:32 We ate toast that every morning.
10:33 We ate this every morning for years.
10:36 And now when people want to do healthy,
10:38 all of a sudden, oh, I need variety,
10:40 I can't eat the same thing everyday.
10:42 No problem, we're gonna give you variety.
10:44 But if you only had bran muffins
10:45 to eat every morning, to God be the glory.
10:47 But today we're gonna make two of them.
10:48 Okay?
10:50 So basically, what I'm going to do,
10:52 I'm just gonna go ahead and put all of those ingredients.
10:55 So, this one we're gonna use for our bran
10:58 and then, this one over here, is the blazing bran
11:02 and then this one is gonna be the Cranana.
11:04 Cranana, okay?
11:06 So I'm having both of them here together.
11:08 And then, we're gonna add our other dry ingredients,
11:11 so we use the featherweight.
11:13 This is the option that people can use
11:16 instead of baking powder or what else do we use,
11:21 the aluminum-free stuff, you can try that.
11:24 If you don't want to use that as well, you have the options.
11:27 Some people put in applesauce or something like that.
11:30 However your muffin's gonna looks like a applesauce.
11:32 It's gonna be flat but, hey, it doesn't matter.
11:35 It all goes in and comes out the same way hopefully.
11:39 All right, too much information here on TV.
11:41 So what we're gonna do,
11:42 we're gonna mix up those dry ingredients,
11:44 and one of them we're going to add coriander.
11:49 Okay?
11:50 So I'm just gonna put a little bit of coriander.
11:52 Coriander is fantastic.
11:54 We use the coriander instead of cinnamon.
12:00 Okay?
12:01 So we're gonna use coriander instead of cinnamon.
12:04 Coriander seed, this is the powder one.
12:06 And then on the other one
12:08 'cause we want a little nutmeg flavor
12:10 on our Cranana muffins which is banana and cranberry.
12:14 We're gonna add just a pinch of cardamom, cardamom, all right?
12:20 So you can see the cardamom there.
12:22 We're just gonna use cardamom C-A-R-D-A-M-O-M.
12:29 We're gonna use that instead of nutmeg, all right?
12:32 Because the cinnamon we find
12:34 does a little irritation to the digestive track.
12:36 And the nutmeg,
12:38 they say in some cases has a narcotic effect, what?
12:42 I'll never use the nutmeg my whole life.
12:44 But, yes.
12:45 So what we're gonna do is we're gonna try to avoid that.
12:47 I'll talk a little bit about that if I have time later,
12:50 about the cardamom and nutmeg how that plays about.
12:55 So basically you mix both of them.
12:57 One of them, okay?
13:00 All right, they are still kind of even.
13:02 One of them we're gonna the pine nuts.
13:04 I like pine nuts.
13:05 Pine nuts is very good for the brain as well
13:10 it provides quite a bit of vitamins and minerals
13:13 that are helpful for us.
13:14 So I'm gonna add that to that one
13:16 and then over here,
13:19 I'm going to also add some raisins, all right?
13:24 So some raisins.
13:25 So take a look at that real quick.
13:27 And I'm gonna grab that and what else do I have.
13:30 So I'm gonna mix this up.
13:33 And then, now I'm gonna move on to the next one.
13:37 If you noticed, we had a special ingredient,
13:40 and we have two of them.
13:41 One of them to sweeten it up a little bit was the agave.
13:46 Okay?
13:48 And then, we also use what is known as coconut milk.
13:51 So I actually did this 'cause this is pretty cool.
13:53 If you all can take a look at that,
13:55 you see the agave at the bottom
13:57 and at the top is the coconut milk.
13:59 So I went ahead and just put it all together
14:01 so you all can see that there.
14:03 So I'm gonna go ahead and mix this two up now.
14:07 Okay?
14:09 We're gonna mix these two together.
14:12 And, basically, one cup will go for the...
14:17 blazing bran muffins,
14:19 and the other one will be, I was just looking,
14:23 I just need to grab one of the item, one,
14:27 other one we're gonna use for the Cranana muffins.
14:31 Okay?
14:32 But we can't forget, we need to do the banana.
14:36 Banana.
14:37 So we have a ripe banana, a very ripe one.
14:39 All right?
14:41 So these are the ones that many people use for banana bread,
14:44 but now we can use it for our Cranana muffin.
14:47 And then we're gonna mash that up, okay?
14:49 So here it is.
14:50 I'm just gonna mash that up,
14:51 I notice lot of stuff in the way here.
14:54 So I'm just gonna mash up this banana.
14:57 All right?
14:59 And then I'm gonna put that
15:03 in my mixture here, okay?
15:07 So we're gonna pour that.
15:08 It says one to two bananas,
15:09 I'm just gonna put one just for take it across.
15:14 Okay.
15:15 Now watch this, a lot of people say
15:18 bananas are not good for diabetics.
15:23 Bananas actually are good,
15:26 what the problem is with the banana is,
15:28 how the diabetic is using it.
15:29 They use it when it gets to this point and that's not good.
15:32 They show that the banana can be used
15:34 as soon as it goes from green to yellow,
15:37 then they can use it.
15:39 But sometimes we wait until it gets too,
15:43 until it gets too, too ripe.
15:46 And so that's not the time that we want to use it.
15:48 I don't understand why the good food
15:50 always gets the blame.
15:52 But when the diabetic is turning around and eating cake
15:54 nobody say anything about that.
15:56 But when it comes to banana, oh yeah,
15:58 you can't eat bananas, no, no, no.
15:59 Actually it's helpful for you.
16:02 So as you can see, we're gonna mix that there
16:04 and I'm going to add one more ingredient to that.
16:10 And I was gonna grab this cranberry
16:12 to make sure my Cranana muffin lines up
16:15 and remember again,
16:17 it's only about one quarter cup,
16:19 but, hey, you at home, you're cooking,
16:22 you do what you see is best, okay?
16:25 So basically I'm gonna mix all these ingredients up.
16:27 Now, I'm going to add
16:29 since I mixed both of them may cause for about
16:32 a three quarter cups of coconut milk
16:34 and a quarter cup of agave.
16:36 I basically mixed all it up, so I have two cups.
16:38 So I'm just going to go ahead,
16:40 and I'm gonna pour one cup over here.
16:44 All right, so that's almost one cup, one cup there,
16:48 and then I'm gonna pour the other cup here, all right.
16:53 Now, I'm breaking a rule here,
16:55 you got to mix it properly, all right?
16:57 So with these muffins you don't want to over mix it, okay?
17:03 But you just want to do it nicely
17:06 and I have seen so many muffin or recipes
17:10 and it looks so good and tasty
17:12 but when you see the amount of oil and stuff
17:14 that they put it in, Lord have mercy.
17:16 So what we're doing to make ours nice and soft
17:18 is using that, that coconut milk there.
17:21 So now our oil is not gonna be just fat,
17:24 but it's gonna be a nutritious type of fat.
17:27 So that's why this recipe is gonna hold you nicely,
17:32 when you eat it for breakfast, okay?
17:34 So then I did that with that one.
17:36 And if you noticed, you don't have to whisk it,
17:39 you just want to, just get it going there
17:42 till it gets all nice.
17:44 Man, I could smell that banana, that Cranana muffin already.
17:47 So here it is.
17:49 We're just gonna mix this up,
17:50 and then it will come just be patient.
17:53 It will come together.
17:54 And the good news is, we have the bran in there.
17:58 So now it's gonna be healthy
18:01 'cause have you ever seen some of those bran muffins
18:03 that they sell at the store lately.
18:04 When you look at the ingredients,
18:06 Lord have mercy,
18:07 you wonder why that blood sugar goes so high.
18:10 And they load it with eggs and different items as well.
18:13 So here it is, we're gonna mix that, then I just have,
18:17 everyone at home has to have one of these, your muffin tray.
18:21 And now they even have some nonstick spray,
18:23 this one is a coconut oil based.
18:25 So I'm just gonna do it lightly.
18:26 If you just have regular oil,
18:28 you could just put that as well.
18:30 Please don't give me for using now.
18:32 But it works nicely, okay?
18:34 So here it is.
18:35 All we're gonna do
18:37 is we're just gonna put a good spoonful in there
18:42 and you're gonna do about how many of those?
18:46 It should be about six each, okay?
18:50 Just put it in there nicely
18:52 and watch this take the time now
18:54 to make these muffins and watch this.
18:56 When that morning comes and you're running late,
18:59 don't skip your devotions, of course.
19:01 You have your devotion,
19:02 you're like, Lord, I need time to eat.
19:04 Lord will say, "Hey, didn't you make
19:05 one of those Cranana muffins that Nyse showed you
19:08 how to make there.
19:10 You can grab this, grab your fruits
19:12 as you walk outside the door, and you should be good.
19:15 And this has pine nuts in it too
19:16 so, it's gonna be really good.
19:18 Matter of fact, you're gonna enjoy it so much,
19:21 you may even try to take two.
19:24 Well, the good news is, it's good for you.
19:27 So no problem if you take two.
19:28 So that's that and then we're gonna do the same thing
19:31 with the other muffin here.
19:34 All right. Just gonna pour it.
19:35 Some people use a little ice-cream scooper to do it.
19:39 They just look pretty,
19:41 like I said it all goes in and it all comes out the same.
19:45 No matter how pretty it went in.
19:47 And then I already have some baking there for you.
19:50 So you're gonna be able to see that here shortly.
19:52 So we have the pine nuts good for that.
19:54 We have the bran which will help keep things moving along
19:58 in the digestive track.
20:00 And then we also have the oats
20:03 and then you have the whole wheat pastry flour.
20:05 So now you can indulge in a good thing, all right?
20:09 So basically one more to go, gotta put this,
20:12 you want to preheat the oven 350.
20:14 It should be good in about 30 minutes.
20:16 So even if you were daring and trying to make this
20:19 in the morning while you're rushing,
20:21 it's less than 30 minutes.
20:22 You can put it in before you take a shower,
20:27 as long as you don't take one of those long showers
20:29 and then you should be good when you come out.
20:30 So here's what I'm doing, I head over to the oven.
20:32 I have one preheated already.
20:34 I'm gonna put this in there.
20:37 All right.
20:40 Right, it should be,
20:41 let's see here, all right, bake.
20:45 All right, so that one should be ready to go
20:49 and then here is, it's warm.
20:54 Here is the other one.
20:56 All right, so here it is, this is how it should look.
20:59 Really nice, they look so good.
21:02 You can't tell one from the other,
21:03 and that's all right,
21:05 that's a sign of a true Christian,
21:06 they all do the same.
21:08 So you gonna enjoy this,
21:09 I'll show you these a little bit later.
21:10 I'm gonna put this to the side.
21:12 And we're gonna move on to our next recipe
21:14 'cause that is breakfast on the run,
21:16 you grab one or two of those.
21:17 So here it is, we need a brisk bean burrito,
21:20 a burrito that we can have on the move.
21:22 And all you need is:
21:39 And then we're gonna have the cheesy wheezy sauce,
21:42 what is that?
21:43 Then we're gonna season these items to taste as we can see.
21:45 But we'll also gonna look at
21:47 the cheesy wheezy sauce that is:
22:20 And then you basically, all of that just to say
22:24 blend it all, I can't believe that.
22:25 What a recipe?
22:27 So we're gonna take those items,
22:29 then we're gonna grab our burrito,
22:36 then watch this,
22:38 I know, I don't really subscribe
22:39 to using canned stuff or stuff but let's be honest.
22:43 Sometimes when you are on the run,
22:45 you don't have time
22:46 and it's better to eat something at home.
22:48 So what you normally do with the beans and stuff
22:50 if you don't have time to cook them,
22:52 you get them in a can just rinse them out properly there.
22:55 So you don't have all of those additional ingredients,
22:57 you can go ahead.
23:00 And because they've already been cooked,
23:02 you can go ahead and get that going,
23:05 just put a little bit of olive oil there.
23:08 Little sprinkle of salt,
23:10 now this is not even in our recipe
23:12 because that's how, I don't even show you the recipe
23:15 because that's how easy it is to make, all right?
23:17 So you just go ahead and get that going.
23:21 And then you already have the beans
23:22 for your bean burrito.
23:25 Salsa, try your best if you can, just do it fresh,
23:28 but if you don't have time again,
23:30 they make a lot of good salsas out there
23:33 that don't have vinegar and stuff in it
23:34 so, hey, that's good news,
23:36 you don't have to worry about that.
23:37 And you can enjoy that as well.
23:39 So that already is almost done.
23:42 And then, we have to make however,
23:45 your cheesy wheezy sauce, okay?
23:47 So we're gonna go ahead.
23:48 I already have brown rice for a person on the run.
23:51 What I like to do at the beginning of the week,
23:53 I like to make a big or decent size pot of brown rice
23:57 'cause there's so many different things
23:58 that you can do with the brown rice.
24:00 You can just have brown rice and beans,
24:02 or you can have a bean burrito,
24:03 or you can even do a quick stir-fry as well,
24:07 so matter of fact I should come back
24:09 and do a show just around rice,
24:10 in another show just around beans
24:12 and how many different ways you can go ahead and do it.
24:16 Reason why I'm excited today
24:17 is 'cause this is how I eat at home,
24:19 I eat quick, I eat simple
24:20 but I try my best to eat healthfully, all right?
24:23 So what I need to do, however,
24:25 I need to get my cheesy wheezy sauce going.
24:27 So all you need is a blender.
24:31 All right.
24:32 And take that.
24:34 We're gonna put all of our ingredients that we had.
24:39 So we had the roasted red bell pepper.
24:42 Want to put that in first there.
24:45 Then we have the nutritional yeast flakes, okay.
24:51 We'll put all the dry ingredients, the garlic powder,
24:54 the onion powder as we see here.
24:57 We even put the salt as well.
24:59 A little bit light as you see there.
25:02 And then you add the lemon juice,
25:08 then we go with the,
25:10 those are just the simple raw cashews, okay?
25:12 Those just raw cashews,
25:14 if you want to make cheese sauce or almond,
25:17 sometimes you can go ahead and do that.
25:18 And then, where it is, oh, there it is.
25:21 There is my water, okay.
25:22 Then I'm gonna just add a little bit of water.
25:24 Basically I'm gonna take all this items up.
25:25 I think you all have done the cheese sauce before,
25:28 if you haven't, you take those items up
25:29 and let's just blend it real quick.
26:19 So what you want to do is,
26:20 make sure that's blended properly
26:22 because this is cheesy wheezy sauce
26:23 not cheesy chunky sauce, all right?
26:25 So we want to make sure that is done well.
26:27 If you noticed I didn't quiet add all the water, why?
26:30 Because if I could find a way to blend it
26:32 and make it thick at the same time,
26:34 then that will be easier, because a lot of recipes,
26:36 you notice they put a lot of water
26:38 and, of course, you have to have a good blender.
26:40 They put a lot of water
26:41 and then you have to take in and put it back on the stove
26:43 and cook it until it becomes thick again.
26:45 Well, hey, if I just must make it thick now,
26:47 then I don't have to thicken it later.
26:49 Some recipes even call for cornstarch
26:51 but then again that's to thicken it.
26:52 And I always say, hey, cornstarch thickens outside
26:55 but when it goes in a system, it don't stop thickening.
26:58 So you can use cornstarch every now and then,
27:00 but don't overuse it
27:02 as a result people wondering why,
27:05 number two is not working properly
27:07 if you get what I'm saying, okay?
27:09 So I have to talk to you all about this
27:11 'cause if I don't your GI specialist will, all right.
27:14 So let's talk about it now
27:15 in freedom and in good health, all right.
27:18 So here we go.
27:19 I'm gonna even try a little bit of this.
27:24 Man, I think it makes you dance,
27:25 no, no dancing on TV.
27:27 Amen, amen.
27:28 So what I'm gonna do, is I'm gonna do
27:30 the cheesy wheezy sauce first, okay.
27:34 I'm gonna take about a spoonful of that,
27:37 and I'm just gonna layer.
27:38 Let me just go ahead and make some room here
27:40 so you can see what's going on.
27:44 And I'm just going to layer or just put a nice little spread
27:49 on my bean burrito, okay.
27:52 So here we go.
27:54 We're just gonna put a little bit there.
27:56 I want to first ask, can we do the thick sauce,
28:00 the thick cheese where you get to slice it.
28:03 I say what's the point?
28:04 Because now you make us cheese that you sliced
28:06 and then you slice it,
28:08 and then you try to melt it again.
28:10 Let's just leave it the way it is, okay.
28:12 So here it is.
28:13 So I'm not gonna make one
28:15 and then in order to make the sliced cheese,
28:16 you have to add, agar,
28:17 and culture gelatin and all of that stuff,
28:19 and they found out it wasn't as kosher as they thought it was.
28:22 So then I'm gonna add some of that rice to that, all right.
28:27 Lay it that on there.
28:28 Let me grab another one.
28:30 I'm gonna take about a spoonful or so of my beans.
28:37 You can make two, three at ease and head out the door.
28:41 Then I got my salsa, all right.
28:46 Remember, no dancing, no salsa,
28:48 no salsa in the house of the Lord.
28:51 Wait, I mean, the season in there.
28:54 You put a little bit of salsa there.
28:56 Oh, that's looking good.
28:58 But you cannot have a bean burrito without some,
29:05 where is she?
29:07 Without some, what do we need everybody?
29:09 You need some avocado, avocado, okay?
29:12 So what I'm gonna do is,
29:14 I'm just gonna take a slice or so of the avocado,
29:17 put that on there.
29:19 Oh, my goodness, when you make this,
29:20 bring this to work please.
29:22 Make two or three of them and you're friends are like,
29:24 hey, did you go to the Mexican restaurant?
29:26 You're gonna say yes.
29:28 There's gonna say, where?
29:29 You're gonna say my house, and then take orders,
29:32 and then you just wrap that up nicely there.
29:35 Oh, man, look at this, y'all.
29:39 Lord!
29:40 Look at that!
29:41 That is yummy for my tummy.
29:44 Fantastic!
29:46 So a simple bean burrito that you can make
29:48 we call that the Brisk Bean Burrito
29:51 with the cheesy wheezy sauce.
29:53 You can also use this sauce for pasta and different items.
29:56 Matter of fact, talking about pasta,
29:57 I think I have a pasta recipe coming up here soon.
29:59 But before we do that, we're gonna need,
30:02 what is one of the main foods to go,
30:04 or a brisk food to go that everybody likes to eat?
30:07 And it is salad, salad.
30:08 So what we're gonna make, however,
30:10 is our tasty t'icken salad, tasty t'icken salad.
30:16 And here's the simple recipe to make tasty t'icken salad.
30:18 All you need:
30:36 And here is the recipe
30:37 for a Kickin' chicken style seasoning.
31:15 A matter of fact, I think cumin is my secret ingredient.
31:18 I'm gonna put this in a fridge real quick.
31:21 That's my secret ingredient to making this recipe, okay.
31:24 And with the cheesy wheezy sauce,
31:26 this will lasts about three days or whatever,
31:29 you don't want it to last too long
31:31 because if it's lasting too long
31:32 that means it's probably not good for you.
31:34 There are a lot of preservatives in there,
31:35 that not even a fungus want to touch.
31:38 So we're gonna put that on a side here real quick.
31:41 So in order to make that,
31:43 number one you're gonna need a salad,
31:46 and we'll get to this a little bit later here.
31:48 You need a salad.
31:50 Let me clean up.
31:52 And then we're gonna move our
31:54 delicious blazing brisk bean burrito.
31:59 Okay.
32:00 And then we're gonna get our tofu.
32:03 So we have our tofu.
32:05 I'm gonna share with you a simple way
32:07 to do the tofu here,
32:08 and then we also need our ingredients
32:12 for the Kickin' chicken style seasoning.
32:15 Kickin' chicken style seasoning is a real good one.
32:17 So if you take a little shot there,
32:19 you can see what it is.
32:21 I basically went ahead and put it all together
32:23 'cause mixing stuff is just a hassle, okay.
32:27 So what I'm gonna do,
32:29 I gonna take a simple little fork here
32:34 and I'm gonna mix this in this plate first,
32:36 and then I need to, I'm gonna go ahead
32:39 and blend it a little bit to get that texture going.
32:42 So here it is, I'm gonna take all of those ingredients.
32:44 I'm gonna mix them up here.
32:46 And then I'm gonna pour some of it into the blender, okay.
32:50 I'm gonna pour some of it right in the blender,
32:52 and then what we're gonna do is we're gonna make
32:54 this Kickin' chicken style seasoning for you.
32:57 Then we're gonna show you how to make the tasty t'icken.
33:00 So you mix those items up, let me see if I get a spoon,
33:04 to get that going.
33:07 And then I'm gonna put this in the blender, okay.
33:10 All right, so I'm gonna put this in the blender.
33:12 And we got to blend these items up,
33:14 because that will help it to break up together.
33:19 I got the spoon with that.
33:21 All right. Here we go.
33:23 So I'm gonna try my best to fit in as much as possible
33:26 the Italian seasoning, all it is
33:28 when it comes together
33:29 it gives you that chicken style flavor.
33:33 And the good thing is you don't need to buy this, literally.
33:36 You don't need to buy this,
33:38 you can make it yourself at home,
33:39 it's much cheaper
33:41 and if you notice here, it's a lot.
33:44 Okay, so here it is.
33:45 So I got it altogether
33:49 and then we're gonna get my blender again
33:52 and make sure however your blender
33:56 or the container is super dry
33:58 'cause if it has any moisture in it,
34:00 it's gonna spoil everything.
34:02 You're gonna have to make it all over again.
34:04 So I'm just gonna go ahead and blend it
34:05 till it becomes nice and powdery there.
34:33 All right, there you go.
34:34 If you notice it has that powdery essence there
34:37 and so this, I'll give you a quick shot here.
34:40 This is how it should look there, if you noticed.
34:43 You put this in a container and, man,
34:46 the key to have it full on the go
34:48 is making sure you have your seasonings ready.
34:51 And literally I have to give you one word of advice.
34:54 Please, pay attention here,
34:56 do not get addicted to this seasoning
34:58 'cause some people they use a seasoning for everything.
35:02 Still diversify your skill set and we go out for that.
35:06 So here's what I'm gonna do.
35:07 I'm gonna take a little bit of the olive oil here, okay.
35:12 And then I'm gonna take also my tofu.
35:17 All right, so here is basically the tofu.
35:20 As you see here I'm gonna get this going a little bit,
35:23 I'm gonna take the tofu and I'm gonna, just one,
35:27 oops, two, three, four, five,
35:33 you can cut it however you want
35:35 because I like to have it and make it last long
35:38 'cause if I just leave it like this,
35:39 I'm gonna eat it all.
35:40 I go ahead and I cut it again, all right.
35:43 People, be careful with your knife, of course,
35:47 these knifes here are uniquely special
35:50 and so that means they don't cut as bad.
35:52 And then I'm just gonna go ahead
35:54 and cut it across to make it into squares.
35:56 You could do this on a plate, I'm just trying to do it
35:58 'cause I'm on the run, okay.
35:59 So we take all of that.
36:03 All right, get that going.
36:07 And what I like to do if you notice here,
36:10 and I get that going then I can take my seasoning,
36:13 make sure you have a good dry spoon.
36:18 And you just sprinkle the seasoning over it,
36:20 all right.
36:21 It almost sounds like it's frying there.
36:25 And this is really, really good.
36:27 This is fantastic recipe.
36:29 I like to make this recipe
36:30 when my friends are coming over,
36:32 who don't eat the way I eat.
36:38 And I make this, why do I make this for them?
36:40 Because they be like, man, that stuff,
36:45 Nyse, we thought you don't eat chicken
36:47 and I say, I don't, yeah,
36:48 but that stuff you just made tastes like chicken.
36:51 And I said, "That's my special ingredient there."
36:53 That's the kickin' chicken style seasoning.
36:55 So I'm just gonna add a little bit more.
36:57 If you noticed we had salt in there
36:58 so you don't want add too much
37:00 but you want to make sure it's covered nicely.
37:03 One person said, "Man, that seasoning tastes so good
37:06 you should have packaged it and sell it.
37:08 Uh-oh.
37:09 Nobody try to still this recipe, okay?
37:11 So I have that seasoning going.
37:14 That's gonna take just,
37:17 that's gonna take just a little while
37:18 because you want to make sure that it cooks properly,
37:23 cooks all the way through.
37:25 If you notice there you see how it's evenly distributed there.
37:29 So you go ahead, you let that go,
37:31 you can put the stove
37:32 if you have a non-stick pan a little bit higher
37:35 and that's gonna help expedite that, okay.
37:37 So I just put a little bit there,
37:38 to get that going.
37:40 All right, now the salad is the easy part,
37:42 this is the part that takes a little bit of time.
37:44 So what I'm gonna do...
37:49 let that go there.
37:50 We already had our beans
37:51 and if you have another bean burrito.
37:53 How about, oh, that's a good idea.
37:55 How about we make a brisk bean burrito
38:00 with tasty t'icken inside of it?
38:03 You see 'cause for the salad part,
38:04 let me show you something.
38:05 The salad, all you have to do
38:07 is just put a little bit of lemon juice on that.
38:10 Some people do oil, I try not to use too much
38:12 just only in items like this.
38:14 And all you do is put your chicken or your t'icken
38:17 watch your mouth Nyse.
38:18 You put your t'icken over that and you just toss it nicely.
38:22 You can even put some, some sliced almonds as well
38:26 on top of that and bring that to work and ooh-ooh.
38:30 People are gonna be like what's going on?
38:32 Where did you buy that?
38:33 Again you tell them the local store at your house.
38:36 And that's one of the ways you can do it.
38:37 However, you don't want to put the tasty t'icken
38:39 on the salad hot.
38:41 You're gonna have to let it cool down a little bit
38:42 'cause what it will do, it will cook your salad there.
38:45 It will wilt it down.
38:46 So here it is a simple, a simple tofu that you can buy,
38:51 can literally last you a couple of days.
38:54 One person says
38:55 living a healthy lifestyle is expensive,
38:58 that is kind of true, but it's false.
39:01 Why is it false?
39:02 Because a healthy lifestyle is actually cheap,
39:06 if you do the food for yourself.
39:08 It becomes expensive
39:09 when you have other people making the food for you.
39:12 The other day I went to one of this health supermarkets.
39:16 Lord have mercy.
39:17 I almost, I almost cried.
39:19 I went and all I did was buy a...Oh, no,
39:22 I bought a avocado sandwich, all right.
39:24 I don't know how y'all say sandwich,
39:26 we say sandwich I'm from Brooklyn.
39:27 And I bought a avocado sandwich and when I went to check out
39:31 the lady was like, thank you, that's gonna be $12.32.
39:35 I'm like wooo!
39:36 So I'm looking around like what else
39:38 you probably put something else in my stuff it can't be.
39:41 She said, no, that is $12.32 of course I had
39:43 little healthy bake chips or something like that
39:46 and I said, madam, that is too much.
39:48 So everybody in a line was watching me
39:50 and they was like move, move.
39:51 I'm like, return that, I went back
39:53 in the same overpriced expensive supermarket
39:57 and I went and I bought avocado,
40:00 I bought a loaf of bread.
40:01 I still got my little big chips as we see there,
40:04 and I actually bought two avocados.
40:06 And you know what?
40:07 I went to check out
40:09 and the lady like laughed at me.
40:11 She was like ha-ha,
40:12 she was like you're still buying avocado sandwich
40:15 and I said, yes, what's my price?
40:17 She was like, ah it's gonna be about $13.
40:20 She said you're actually paying even more
40:22 you should have got it, I said ha-ha, funny you.
40:24 But I have now avocado sandwich for the whole week
40:27 instead of just one meal.
40:29 So when you prepare your own food, is very what?
40:32 Cheap.
40:33 But when you have other people preparing it for you?
40:36 Then it becomes expensive.
40:37 So take a quick look at my tasty t'icken here,
40:40 you notice just they're brown nicely there.
40:43 You let that cook a little bit more
40:44 and you're gonna enjoy that.
40:46 So I'm just gonna move this because while that is cooking,
40:49 I want to move on to my last little recipe,
40:52 and then we finish this all out,
40:53 we'll tie it all up together.
40:55 And it is the peppered pasta, that's right, the pepper pasta.
40:59 All you need is:
41:41 If you notice here,
41:43 I'm going ahead and just keeping eye on that.
41:47 So I'm gonna get my leeks,
41:51 get that ready there.
41:53 I'm gonna bring most of the other items over.
41:55 Just gonna this stuff out of the way.
41:57 So I have the leeks, we just got to cut out the leeks.
41:59 We have our beans already.
42:01 I'll just use that cutting board.
42:04 And basically all you want to do,
42:05 is just get the white part of it.
42:07 The other part you can use that for a,
42:11 I don't know a soup or something like that,
42:12 and what we're gonna do?
42:14 I'm just cut that part right there.
42:15 We gonna thinly slice this, oh, that ran away from me.
42:19 Let me get this going.
42:22 Keep an eye on that.
42:23 This is what happens when you get too many things going on
42:25 at the same time.
42:27 So I'm gonna thinly slice these.
42:30 So it gonna be very nice.
42:33 And then I got to get another pot going real quick.
42:37 Because I need to make sure I cook this well.
42:44 So we're gonna add just a little bit of oil
42:45 to get that going again, okay.
42:48 Here it is, little bit of oil.
42:50 See the last recipe I didn't have to add any salt
42:53 'cause the kickin' chicken style seasoning
42:54 already had the salt in it, okay.
42:56 Let me get that.
42:58 What I want to do is, there's a couple ways to do it.
43:01 You can saute these first,
43:05 and then you can go ahead,
43:08 making a whole lot here.
43:09 See, another thing when you going ahead
43:12 and making this recipes, I like to cook a little extra.
43:16 Why I like to cook little extra?
43:18 Because now I can use this recipe
43:21 instead of just making it once,
43:24 I can just continue to still make it once,
43:26 but now I can have it for more than one meal, makes sense?
43:30 If you notice, I'm trying to find ways
43:32 that we can have food on the run.
43:34 And so that's one of the ways that you can do it.
43:36 Plan your different meals out
43:39 and then you can have this food on the run, okay.
43:43 So here it is what I'm gonna do,
43:45 I gotta slice my bell peppers.
43:48 I got a little test for everybody.
43:50 When you think about vitamin C, what comes to your mind?
43:56 Okay, everybody wants to say orange, okay.
44:00 Now, this is true.
44:01 Orange is good,
44:03 and it does have a good amount of vitamin C,
44:06 however, uh-oh, this bell peppers,
44:10 it knows it's about to be eaten.
44:13 However, that is true.
44:15 But it does not have
44:19 as much vitamin C as this right here.
44:23 This sweet red bell pepper actually has, they say,
44:29 up to four times the amount of vitamin C
44:35 then an orange.
44:37 Do you hear that there?
44:38 The red bell pepper has four times,
44:40 up to four times amount of vitamin C than an orange.
44:44 So, when cold and flu season comes around,
44:49 what I want you to go ahead and have some up?
44:53 I want you to have some sweet red bell pepper.
44:59 All right, so here we go.
45:00 So we got that pepper pasta going.
45:05 And we have our tasty t'icken
45:07 then we're gonna add the rest of the ingredients.
45:12 It's smelling good in here, y'all.
45:14 This is what we call a pepper pasta, all right.
45:19 We got that.
45:21 If you want you could also add a green onion,
45:23 then we're gonna go ahead.
45:27 Let's see, all right.
45:29 That tasty t'icken, I'm gonna just go ahead
45:31 and lower it down a little bit.
45:33 So I can make sure I get all the way through.
45:39 All right. There we go.
45:43 So then I'm gonna go ahead and add...
45:49 my veggie broth to that, my veggie stock, okay?
45:53 That's one way that that will get going.
45:56 We'll make sure that's there nicely, ah, this is delicious.
46:00 This is gonna be a simple thing that you can do.
46:03 Literally, if you're keeping track with me here
46:06 you can, this recipe doesn't take that much.
46:09 What happened is I'm mixing up the recipes, okay?
46:11 I'm just gonna add and even need to put this in the recipe.
46:16 I'm just gonna add a little bit of onion powder, don't worry,
46:20 little bit of garlic powder, and a key ingredient
46:23 because we're gonna be doing this with pasta,
46:25 it's a little bit of Italian seasoning.
46:29 This is just, this is only a viewers-only exclusive.
46:33 If you go to website,
46:34 you may not see these extra ingredients.
46:35 Only those who are watching 3ABN Today Cooking
46:39 is gonna get that little extra bit in there, all right.
46:42 We'll get that going.
46:44 So that's gonna come out nicely.
46:45 Then I'm gonna add my capers to that.
46:49 All right.
46:51 I was just in Italy and they have some good meals.
46:54 But the best Italian meal is the one that you do at home.
46:58 Okay, so this is gonna be a good hottie recipe
47:01 that you can have.
47:02 And then we're gonna add white beans to that,
47:08 all right.
47:09 How's my tasty t'icken doing?
47:13 All right, that looks pretty good.
47:15 That's gonna be a favorite I'm telling you.
47:17 Pull this out when friends and family are over,
47:19 they are gonna be shocked.
47:21 But don't try it at the last minute.
47:22 So it's real simple to make.
47:24 You can go ahead and put that over your salads.
47:27 So while this cooks,
47:29 I'm gonna take my pasta that is already made
47:31 I'm just gonna throw out the excess water here.
47:37 All right, that is there's the pasta there,
47:42 this is marinated nicely you can smell it,
47:45 it smells yummy there.
47:48 All right, I got that.
47:50 And then I'm gonna put some of this pasta in the bowl.
47:56 It's so simple there's two ways
47:57 that you can actually use this recipe here.
48:01 You can make it nice and hot
48:03 and eat it as a quick little meal to go.
48:07 Or you can let it cool.
48:10 And then a next day you put it in nice little Tupperware
48:13 or little plastic item.
48:14 And you can use it as a cold salad.
48:16 If you noticed many shops, many stands, delis and stuff,
48:19 they will have these little cold salads.
48:21 You're like, oh, my God as you read the ingredients,
48:23 you're like, man, why there's so much stuff going to it.
48:26 But now you don't have to worry about that why?
48:28 'Cause you're doing it your salad, okay.
48:30 So here is my tasty t'icken.
48:33 Look at how they bounce
48:34 and nobody needs to buy chicken nuggets anymore,
48:36 not when you got tasty t'icken nuggets.
48:39 All right.
48:41 That's simple, and then will get that one going there.
48:44 So, as we do that I'm just gonna move this out of the way
48:48 so we can see it, its finished product.
48:52 And, oh, I did promise you all
48:54 to make another brisk bean burrito.
48:59 But this time I'm gonna do with the tasty t'icken here.
49:02 So while this goes, let me get that.
49:08 Here it is again.
49:09 So I'm gonna do, want to do it like two of them, all right.
49:11 So I already did this one that I made for you all.
49:17 Then I'm gonna go ahead the same basic principle
49:21 to making this with the tasty t'icken.
49:26 And we go ahead.
49:27 Just pour that on there, so now we put our cheese on first
49:32 instead of putting it on last, the cheesy wheezy sauce.
49:37 Then we're gonna have our rice to go on that.
49:43 How are your guys doing over there?
49:44 You're looking good?
49:46 All right.
49:47 This one is almost ready.
49:48 Tasty t'icken says it's ready.
49:53 You put that on, then we're gonna get the beans.
49:58 All right.
50:00 There we go.
50:01 Got my beans again.
50:05 The beans on there nicely.
50:08 Then what I need to do, I need to get my salsa.
50:11 And I gotta get some salsa with me.
50:13 And then I have, where is my avocado?
50:18 It's our last dish, I'm doing little different,
50:19 y'all, all right, you're ready.
50:21 I'm just gonna take that avocado with this spoon,
50:23 gotta put that on there.
50:26 Oh, man, this is literally meals to go
50:29 'cause you can just do this quickly,
50:31 get it all nice and ready.
50:34 Little bit of salsa.
50:38 Oops.
50:40 Little bit of salsa and the main ingredient now,
50:46 to make this bean burrito, our chicken bean burrito is,
50:50 we're going to need some t'icken, all right.
50:55 So let's make sure everybody's off,
50:57 everybody is ready.
50:58 You ready for the t'icken?
51:00 And we just put the t'icken on there.
51:02 And then you have a chicken
51:06 tasty t'icken bean burrito,
51:10 and we roll it same way as we did before.
51:13 Oh, man, this thing is getting bigger and tastier.
51:17 You roll that there. And that is ready to go.
51:19 Lets me just show you real quick,
51:21 how to finish that peppered pasta.
51:22 It's so easy.
51:24 All you do is you take that, pour that over the top.
51:28 All right. Lovely.
51:33 Who said you can't eat healthy on a run.
51:36 And I was just gonna try one last one
51:37 with that tasty t'icken, go ahead
51:40 and we're gonna pour that over that, that salad there.
51:42 So it's nice and ready to go.
51:44 These are simple recipes that you can do.
51:47 And if you are interested and you want to have this
51:49 at your church the 24 days challenge.
51:51 You have our contact details and let's get started
51:53 and develop some healthy habits.
51:57 If you would like to contact Nyse Collins,
52:00 you can do so by writing to Sanare Life Consultants,
52:04 PO Box 100118, Brooklyn, NY 11210,
52:11 that's Sanare Life Consultants, PO Box 100118,
52:17 Brooklyn, NY 11210.
52:21 You can call them at 817-719-3099,
52:26 that's 817-719-3099.
52:31 You can also visit them online at SanareLife.com.
52:35 That's SanareLife.com.


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Revised 2017-02-21