Today Cooking

Supper Ideas

Three Angels Broadcasting Network

Program transcript

Participants: Paula & Curtis Eakins

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Series Code: TDYC

Program Code: TDYC017032A


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
00:27 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
01:06 Hi, welcome to 3ABN Today cooking program.
01:10 And once again my name is Curtis Eakins,
01:12 and my co-host would be...
01:15 Paula Eakins.
01:16 Very good, right on cue. Right on cue, right on cue.
01:19 Holy matrimony, 23 years of holy matrimony.
01:22 As of the time of this taping.
01:24 And you're having a wonderful time being married to me.
01:26 Is that correct? Absolutely.
01:28 Okay, just want to...
01:29 Just like to hear that every now and then.
01:31 I saw Ann laugh just then.
01:32 Yeah, probably the whole lot of people laugh at that one.
01:36 All right, so now our name of the program for today honey...
01:40 Is Supper Ideas. Is Supper Ideas.
01:43 Yeah because people are still trying to figure out
01:44 what to fix for supper.
01:46 Oh, okay. We need some ideas.
01:47 And so we're gonna give them some ideas
01:49 on what to do for supper.
01:50 And of course, we got a whole gamut.
01:52 We always have, you know, the main entrée,
01:54 we have a starch, you know, and we have a dessert.
01:56 All that kind of stuff is gonna be in a program, you know.
01:58 Okay.
01:59 So let's go talk first of the recipe
02:01 because we have a story behind this first recipe.
02:03 Let's go through a list of what we're actually fixing today.
02:05 Okay, let's do that. All right.
02:06 We're doing a sausage spinach quiche.
02:09 Okay.
02:10 And it actually has a whole-wheat pie crust.
02:12 Okay.
02:14 And we're also going to be doing
02:15 a bean and saute red pepper.
02:18 Okay.
02:19 And it's a really good one, Curtis.
02:20 Mm-hmm. All right.
02:22 And then we're gonna also finish
02:23 with this tofu maple cream and berries.
02:26 That sounds good. Sounds good. Okay.
02:27 And it's a little bit of stuff
02:30 you ever gonna be on the date, Curtis.
02:32 Okay, now you said about the quiche now.
02:34 So let's talk about this quiche now.
02:36 Now you did a quiche just recently well,
02:39 at time of this program anyway.
02:41 Let's talk about that for a moment
02:42 because we were at a lifestyle facility
02:46 called Uchee Pines, in Seale, Alabama near Columbus, Georgia.
02:50 And so let's talk about that for a moment
02:52 because you had a cooking demonstration class.
02:54 Okay, Uchee Pines is a place
02:56 that people who don't really want to do
02:59 the conventional medicine
03:01 might decide they want to do
03:03 some more natural alternatives, okay.
03:04 And they might have heart disease,
03:06 diabetes, cancer and the like.
03:07 And so they go to Uchee Pines,
03:08 there's other places out there as well.
03:10 They go to Uchee Pines, 17-21 days stay
03:14 and when they go there they use all natural, herbals,
03:17 and different things like that to get them back on point.
03:19 They do walking... Drugless approach.
03:21 Drugless approach, okay.
03:22 Walking, water therapy, massage,
03:26 spiritual aspects approach, everything is there.
03:29 And I actually had the honor
03:31 of actually going to Uchee Pines in 2006,
03:34 when I was diagnosed with breast cancer.
03:36 And that was my place,
03:38 I went to after I had my surgery
03:39 and at that time Dr. Fred was over the place there
03:43 and they... it was just beautiful.
03:45 It was a chance to relax and come aside and rest a while
03:47 and whole spiritual, the mental,
03:49 the physical all of it was there.
03:51 But I didn't go by myself, did I, Curtis?
03:52 I think I went with you. Yes, you went with me.
03:55 'Cause we're joined at the hip. Yes, we are.
03:58 And so recently
04:00 I had the opportunity to go to Uchee Pines
04:03 to do a whole week worth of recipes
04:07 that included the breakfast, the lunch,
04:09 the dinner, all the salads, the soups everything.
04:12 Our whole week was of menus and then have a cooking track,
04:15 and the cooking track was at afternoon.
04:17 So people came, entered the classroom,
04:19 was able to actually cook with us
04:20 and so that was a very good experience and...
04:22 Yes, it was.
04:24 A lot of work, you did menu for the breakfast and the lunch
04:28 for the whole week of those who registered as well.
04:31 And the first one,
04:32 the first recipes you did was the spinach quiche.
04:36 The spinach quiche was one of many of them
04:37 and it run over very, very well.
04:38 It was also one of the first times
04:40 I've ever seen my stuff in a larger quantity, mass food
04:44 'cause normally when we do our programs,
04:46 they're just for regular family size,
04:47 but this time it was actually for a larger group of people.
04:51 So it went very, very well, I was very pleased
04:53 and, you know, God is awesome, I mean, who would have thought.
04:55 I mean, who would have thought it?
04:57 Who would have thought, you know, you never know
04:58 where He's gonna come from or what He's gonna do
05:00 but He's awesome.
05:01 He's always good, always good.
05:03 And so this recipe, Curtis, it actually has...
05:06 Let's look at the actual menu itself,
05:08 the recipe itself and it calls for...
05:42 Okay. So we're gonna do that.
05:44 Spinach quiche.
05:45 Yeah, we got that spinach quiche going.
05:46 I'm gonna tell you quiche was one of my favorite foods.
05:51 One of your favorite.
05:52 One of my favorite foods and it had like,
05:56 I'm gonna go back in a day now, that's back in a day.
05:59 I'm gonna go back, I'm gonna go back.
06:00 Yes, some time ago. Okay, back in a day.
06:02 You know, our quiches had
06:03 between four and six eggs in them.
06:04 Okay, all right, whole eggs, okay?
06:07 And it had a half and a half cheese milks
06:10 and it also had in it cheeses, real cheeses, all right.
06:14 And so it's one of those kind of a Sunday brunch
06:17 or it can be an evening kind of a meal.
06:18 It's a one dish meal for one thing
06:20 and when I really switched over,
06:22 we switched over to the vegetarian first
06:25 and then we went to veganism, I'm like...
06:26 Plant based. Plant based.
06:28 I had to like let go a lot of stuff, okay.
06:31 And with that in mind
06:33 just trying to find substitutes for things.
06:35 Now I think that's the thing that people want to know,
06:37 how can I substitute something out
06:39 to make something more healthy
06:40 and so this recipe you gonna really enjoy
06:42 because there is no eggs, there is no cheese,
06:45 or anything, even the sausage is a mock sausage.
06:47 All right. Okay.
06:49 And so I think that and we bring it back to life.
06:51 Bringing that quiche back out there.
06:53 I think of course, this is no surprise of,
06:55 a lot of people out,
06:57 the number one killer in United States
06:58 is cardiovascular disease, cardiovascular.
07:01 A heart attack by every 32 seconds,
07:04 a stroke about every 40 seconds give or take.
07:06 And so with those two in mind, now that's the number one,
07:09 number three killer in United States,
07:11 heart attacks and strokes.
07:12 And one of the major culprits of that are foods
07:15 that's high in saturated fat.
07:18 Now type of foods in that category is milk and cheese
07:22 and also beef or ground beef as well.
07:25 So this dish is a dish
07:28 that can contribute to cardiovascular disease.
07:33 So we've taken out and switch out the meat.
07:36 With this mock sausage. We'll talk about that.
07:40 We switched out the cheese with the tofu,
07:44 and also I think...
07:45 And we're also gonna be using a soy parmesan...
07:47 So parmesan cheese with that.
07:49 So we switched out all those high saturated fatty foods
07:52 and this is now more of a healthier food
07:55 for the cardiovascular system.
07:57 So that's why this will be a great substitute
08:00 for the regular quiche.
08:01 And people came from everywhere from the Bahamas, from Bermuda.
08:03 Yes.
08:05 Okay, from Canada, they were all there and people
08:09 who had quiche before know how it's supposed to taste,
08:11 so this was a real good representation
08:13 and they really enjoyed it.
08:14 They could not believe that, all right.
08:16 So we're gonna get started because I'm gonna have you,
08:18 Curtis, go on ahead and get ready.
08:19 I'm gonna give you a knife,
08:21 I'm gonna have you start off cutting those onions up for me.
08:22 Onions, okay.
08:24 Is that knife good for you there?
08:25 Yes. Okay, I'm gonna go now.
08:26 Now, this is a chop. That's good.
08:29 Keep going and chop it up.
08:31 Okay, cup and a half of that
08:32 I'm gonna go ahead on and put in.
08:34 Just gonna reach over here and get the olive oil,
08:36 gonna put olive oil in the skillet.
08:39 Okay.
08:40 And I like this recipe because, you know,
08:42 when you talk about quiches you can actually use
08:45 a lot of different combinations to go into a quiche.
08:49 All right, I'm doing spinach.
08:51 But, you know, new thing right now
08:52 also is people are using kale in their recipes also.
08:56 And then along with that,
08:58 you can do broccoli in the recipe as well.
09:00 And also you can do a...
09:04 So you got broccoli, I've seen spinach,
09:08 I've seen kale,
09:09 and I've also done just quiches alone
09:12 with nothing but the sausage by itself.
09:13 Oh, okay.
09:15 But I like that greenery that spinach color
09:16 because that kind of you have that brown
09:18 and the beige and you have the green.
09:19 Everything is about color. We eat with our eyes.
09:22 If we're looking at something and it looks good,
09:24 then we're more apt to try it.
09:26 Okay, so I'm not that girl
09:28 that goes around telling everybody
09:29 everything is in the food
09:31 because you know basically people have
09:32 this kind of stigma about certain things.
09:34 If you do that they may think that something is up.
09:35 Something is up. So why is she asking me that.
09:38 I'll just prepare the food, let them eat it.
09:39 And just let them eat the food. Let them swallow it.
09:42 Then when they ask for the recipe.
09:44 That's when you start. Then you tell them.
09:45 By the time it's too late, it's already in the stomach.
09:47 Whether you already like it till you're like,
09:49 you know what, I had no idea
09:50 it was going to be tasting like that.
09:52 I just chopped up fine enough. That is wonderful.
09:55 You did a real good job. Okay.
09:56 I'm just gonna move this around a little bit.
09:59 Okay. And what we're gonna do there.
10:01 And the thing about what happened in Uchee Pines,
10:03 it's a lifestyle facility there at Uchee Pines.
10:05 It's just outside of a Columbus, Georgia.
10:08 I've been there for over, I guess, 30,
10:10 well, probably 40 years, but in a way.
10:12 And the people in your workshop,
10:16 the cooking class, they prepared their food.
10:18 Then the next day everyone ate that food
10:20 that they just prepared the day before.
10:22 Yeah. We did. They did it.
10:24 The kitchen, those who worked in the kitchen
10:26 actually did the recipes for the larger group.
10:29 And then we did the ones for our classroom.
10:32 And then we would take it over.
10:33 So they got a chance to go a day ahead
10:35 in the recipes we prepared.
10:36 They were a day ahead, so you knew exactly
10:38 what they are going to have the next day.
10:39 So we did all kind of things,
10:41 we had waffles and blueberry sauces,
10:43 and we did a lot.
10:44 We did our burgers, okay.
10:46 We did two different types of burgers.
10:48 We have sausage meat in the morning
10:49 and then we had burgers later on.
10:51 We did fry, but we just did it.
10:53 We were working it, we were working it.
10:55 We sure were, baby.
10:56 And the people kept saying,
10:58 "It's like regular stuff that I'm used to eating," you know,
11:00 and but I knew that it was going to be something different
11:01 but not really, not really.
11:03 I tell you what I want you to do next, Curtis,
11:04 I'm gonna have you go ahead on
11:05 and start getting that spinach ready,
11:07 although we're not going to use it quite yet.
11:08 You want to chop this up a little bit?
11:09 Yeah, yeah, you're going to take it out
11:11 and just chop it up little bit for me.
11:12 And we're going to get these onions move in here.
11:14 And just real fine for me. Yeah.
11:19 Don't have to do a lot because one thing about spinach I like
11:21 and that is that once it goes into anything liquidy,
11:25 it's going to actually start shrinking up anyway.
11:27 Okay, that's good. That's good. Okay.
11:29 So we're going to actually put that over to the side here.
11:31 Oh, all right. Move it to the side.
11:33 Now we need to talk about this mock...
11:35 Yeah, let's go with that.
11:37 Let's talk about this because this may be a new ingredient
11:39 for a lot of people
11:40 and may not be familiar with this type of
11:43 mock ground beef, or sausage.
11:47 Let me just say this.
11:49 On our programs,
11:51 we try to introduce or bring things in
11:52 that we've already had
11:53 or we've been out there and testing.
11:55 I don't like to just do something
11:56 just because it's there.
11:57 I want to test it to make sure it's okay
11:59 because we just don't want it there.
12:00 I tell people, "If you change the recipe,
12:02 don't say my name."
12:03 But the bottom line is we're out there for you
12:04 trying to find and figure out what's good.
12:06 This is a group called Lightlife Group.
12:07 And that Lightlife Foods,
12:09 they actually make this crumble.
12:10 And so it's a sausage crumble.
12:12 And we use that in their product.
12:15 And also we did on one of our shows,
12:16 we actually made our sausages from scratch
12:20 using vital wheat gluten, all right.
12:21 So this is little bit more convenient
12:23 that we're actually doing right here.
12:24 There's lot of brands out there
12:26 but this is one particular brand
12:27 that I know we like
12:29 has a nice mouth feel, nice flavor too.
12:33 Yeah, now what I want you to have you do, Curtis,
12:34 I'm going to have you go ahead and get the food processor
12:36 because we're going to have to put the other stuff in there.
12:38 And while you're doing that,
12:39 I'm going to go ahead
12:41 get some of the other stuff together.
12:42 So we're going to go ahead,
12:43 he's going to bring that processor
12:45 because we're going to actually have to get
12:46 that tofu to mimic
12:49 that of a cheese kind of a flavor, all right.
12:52 So we've got that, that's going, moving.
12:55 And also the other one too is a part is, Curtis,
12:57 we got a couple things too
12:58 that they may have not have ever seen before
13:00 and the other one is going to be this cheese.
13:03 This is a soy parmesan cheese, it's called, what's that?
13:07 Follow your heart?
13:09 Now this is follow your heart parmesan cheese.
13:10 That's a new one out in the market, too.
13:12 Yes, yes. Okay.
13:14 And this, you can get this also at a regular grocery store.
13:17 Yes, that's where I got it from.
13:19 You don't have to necessarily get at a health food store.
13:20 In a section, it's actually,
13:21 now they got the natural food sections
13:23 in your regular supermarket,
13:24 so that's another good one also.
13:26 It looks like, smell that like.
13:29 Sticky snot socks, yeah.
13:30 Okay, now what you're going to do
13:32 is get your food processor.
13:33 We're going to go ahead on and start putting the tofu
13:35 and so we can get to moving it, all right.
13:38 We got that sauteing. Okay.
13:42 You can go ahead and put that in there for me.
13:43 Okay, let me get, yeah.
13:45 There you go. Okay.
13:47 Now this is more a neutral food.
13:50 Well, it can be that nice, either that
13:52 or it can be any extra firm tofus you want to use.
13:55 Sometime you might not be able to find certain things
13:57 so I try to just make sure go all around, babe.
14:00 Make sure to go all the way around.
14:02 I try to, when we're out there,
14:03 and we're doing our cooking schools,
14:05 we try to leave open all the different things or possibly
14:07 because sometimes people get very frustrated.
14:10 One thing that people has said about our shows
14:11 that they like is the fact
14:13 that we try to keep things in regular grocery stores.
14:16 So which you're not going out trying to go
14:18 to a lot of the health food stores
14:19 trying to buy stuff.
14:20 So lot of your super stores
14:23 have now gone to a natural food section.
14:25 And I always say if they don't have it there,
14:27 ask them to bring it in, all right.
14:29 So let's go ahead and spin that around.
14:30 Okay. Just for a second or so.
14:32 Okay, and then I'm going to start putting some things in.
14:40 Okay. All right.
14:42 Let's just take in all the goodies out,
14:45 all goodies, I'm gonna go around.
14:46 I'm going to have you now at this point begin to add
14:49 to this the other ingredient, so put on here.
14:53 Okay, so go ahead and put the nutritional yeast in.
14:55 Okay.
14:56 Nutritional yeast flakes, all the B vitamins.
14:59 And then we're going put in the turmeric powder.
15:03 And then we're going to put in the garlic powder.
15:07 And then we're going to put in the salt.
15:09 All right. Okay. Okay.
15:12 Okay, and I'm going to have you just...
15:16 You got your little thing there and in just one minute.
15:18 I'm going to have you go ahead and put the top on
15:19 and spin around
15:21 and then you're going to use your little contraction,
15:22 you love to use over there.
15:34 Okay, all right, you're going to go ahead
15:36 and turn it around a little bit for me, Curtis,
15:37 and get all the edges out.
15:38 While he's doing that, I'm going to go ahead
15:40 and put the sausage on into the mix.
15:43 This is mock sausage, smells like,
15:46 acts like has same personality as regular sausage.
15:49 This is actually made with the vital wheat gluten as well.
15:51 That's on the market too.
15:53 You want me to spin that again, honey?
15:54 Yeah, you want to make it real smooth, okay?
16:07 Okay. Okay.
16:09 Let's check that, let's see what's going on.
16:12 Okay, now, what we're going to do now, Curtis,
16:14 I want you now to take your lemon,
16:17 put in lemon juice in there.
16:18 You're gonna put your little thing.
16:20 I'm going to go ahead on and put in a little bit of
16:22 the parmesan in here, about that.
16:25 Let's put some in here.
16:27 And lemon juice here.
16:36 Put the lemon juice in your...
16:38 And you know, the other thing that's funny is sometimes,
16:40 people see me with all kind of gadgets.
16:42 I am a gadget girl. Gadget girl!
16:44 Oh, yeah. I'm a gadget girl. Yes, you are.
16:45 I can go to a store in a minute
16:47 and I can find all kind of gadgets.
16:48 And we found this lemon squeezer.
16:50 It actually does lemon... Can I pour it?
16:52 Yeah, in a circle or two, all way around.
16:54 So to give that flavor as well.
16:57 Just one tablespoon of lemon juice.
16:58 That's nice and easy.
16:59 And now you're going to go ahead and...
17:01 Let me do this.
17:02 Let me get through all the goodies here
17:04 to go inside, okay.
17:05 You can go ahead and spin it.
17:22 That's great.
17:27 Okay.
17:28 So this is the part in which we're gonna,
17:30 and now I'm gonna take this
17:31 and we're going to put it into this mixture.
17:36 Yeah. Get all this off.
17:39 You're going to see, it's got a nice creamy texture.
17:43 Yeah, that creamy texture is...
17:49 This is going to be your quiche.
17:51 This is going to be the quiche.
17:52 In place of the cheeses, and the eggs,
17:55 and all that cholesterol, and saturated fat
17:57 and just clogs off those coronary arteries.
17:59 Yes, yes, yes.
18:01 Alrighty. Okay.
18:08 That's going to go in.
18:09 It's got that nice, I like the coloring too.
18:11 You know, like the tofu, sometimes, when you get it,
18:13 it's got that beige color going on
18:15 but when you start putting turmeric in there
18:17 which gives that coloring also, the cheesy color.
18:21 Remember now, we're trying to assimilate that cheese.
18:25 Okay?
18:27 So you don't want it to be all, kind of, light beige,
18:30 you want to have more of a cheesy texture.
18:32 Turmeric powder's doing that, as well as that parmesan too.
18:36 All right, I think we got most of it out of there.
18:38 Okay. Okay.
18:40 And now we're just going to move it in.
18:46 And the last thing we're going to do is
18:48 we're going to put the spinach in.
18:50 And after we do that,
18:51 we're going to actually move into the actual pie crust.
18:56 This is going to go in as well.
18:58 Got to put the spinach in.
19:02 Okay.
19:07 This was a favorite there at that lifestyle facility.
19:09 It was a favorite. It was a favorite.
19:11 Yes, it was. Okay.
19:15 You can make little mini quiches
19:16 out of this also, Curtis.
19:19 And like I said, you can put any other kind of vegetable
19:22 which you want in it.
19:23 Be creative, that's the name of the game, be creative.
19:26 All right.
19:27 And then we're going to use
19:29 that last bit of that in a minute.
19:30 So we're going to look at our recipe
19:32 to see exactly the pie crust that this is going to go into.
19:35 It is a whole wheat pie crust.
19:36 It calls for...
19:48 Okay, all right.
19:49 So now, we're going to go ahead on and get this together.
19:51 This is the actual pie shell that goes with the quiche.
19:53 Okay. Okay.
19:55 So you're going to take that old fashioned oats,
19:56 you're going to go ahead and put them into the blender.
19:59 And we're going to blend them into a powder mix.
20:02 Every now and then, people meet me and say that,
20:04 "We can't find, I cannot..."
20:07 That's enough. Oh, okay.
20:19 Every now and then, they say,
20:20 "I can't find any oat flour no where."
20:23 So now, we're making our own oat flour.
20:24 And I say, "You can make your own oat flour."
20:27 This coming from the old fashioned,
20:28 not the quick oats, old fashioned.
20:30 Old fashioned oats. Okay. All right.
20:46 Okay, I'm watching Curtis
20:47 because this machine, look at that smoke.
20:49 That's the flour, that's the flour,
20:51 that's the flour.
20:52 Honey, this goes up to 15.
20:54 Can do one more time. No.
20:55 Okay, Curtis, hold up. I want to see the smoke.
20:58 No, it's not smoking,
20:59 that's the flour that's coming...
21:01 Oh, that's the flour.
21:02 I want to see the machine smoke.
21:04 No, no. You don't.
21:05 Okay, because you know... Okay, Curtis, Curtis.
21:06 Okay. See, it goes up to 17.
21:08 And Curtis like that. Oh, 17? I thought it was 15.
21:09 Oh, no, no, no. 17?
21:10 Oh, I should have told you that.
21:12 I should have told you that. Wait a minute.
21:13 No, no, no. No, no. No, no.
21:15 Oh, no? No, no, no. No, no, no.
21:16 I'll take this.
21:18 No, let me just get that. It's not right yet.
21:19 No, because you're going to pulverize
21:20 to almost real, real creamy.
21:22 And I'm not going to be able to do anything with it.
21:23 I want to make sure we have the right type of crust.
21:24 You're good, you're good, you're good.
21:26 Okay. Okay, we'll settle for that.
21:27 You know it's right.
21:29 We're going to have some fun.
21:30 I know you were. All right.
21:33 So we're just going to get that,
21:35 that's how you make that oat flour.
21:37 Okay.
21:38 It doesn't take that long to do that.
21:41 Let's get all the goodies out
21:42 of the bottom of that thing there.
21:44 So quiche is ready. Now we're making a crust?
21:45 I'm making a crust itself.
21:47 And this is actually going to go in the oven, this one.
21:48 So we're going to take that away.
21:50 I'm going to actually mix in with that, the pastry flour.
21:54 Whole wheat pastry flour,
21:56 we talked about this one time before on one of our program.
21:58 How is it different from the two?
22:00 We talk about the whole wheat pastry flour.
22:02 We're actually talking about a summer wheat flour.
22:06 A summer wheat flour means that it's not as hard
22:09 as the 100% whole wheat, slight in texture.
22:12 And it's really good for any of your baking needs
22:14 if you're trying to get a nice crust
22:15 or something like that.
22:17 So we're mixing those two together,
22:18 the oat flour and the pastry flour.
22:20 And that pastry flour
22:22 can be purchased at regular grocery stores.
22:24 At regular grocery stores once again.
22:26 Yeah, that's where is that, regular grocery stores, okay.
22:29 Whole wheat pastry flour. Now, we got that going.
22:32 Now, what I'm going to do is I'm going to actually
22:33 just make a little circle here.
22:35 You're going to go ahead
22:36 and sprinkle that salt on for me.
22:38 Okay, you want me to nibble a little.
22:39 No, just around. Well. Oh, okay.
22:41 Okay, we're going to mix it in there.
22:44 Okay, all right. Okay.
22:46 And now we're going to take and use the olive oil.
22:50 And we're going to start putting the olive oil in.
22:52 And we're going to drizzle that around.
22:53 I can do that, honey. Okay.
22:55 I'll do, I'll go ahead and drizzle.
22:56 We're going to drizzle olive oil.
22:57 Slow drizzle? Drizzle, a slow drizzle.
23:02 This is what makes it come to life as well.
23:05 Okay. All right. Very good.
23:08 Now the last part to this is going to be the cold water.
23:13 And I do want to say that when I did a cold water,
23:15 you are going to be careful with this
23:17 because if you take and use the cold water
23:20 and, once again, you want to make sure,
23:22 you're going to see
23:23 what the crust is going to look like
23:24 but I put a little bit on in at a time,
23:26 just a little bit at a time to get the texture that I want.
23:28 Okay. Let's start with that one.
23:31 And then we're going to start mixing this all in.
23:33 Okay.
23:36 Okay.
23:40 So we mix it in there. So mixing it in.
23:42 And this is the olive oil and the cold water.
23:45 All right. Okay.
23:46 And once again, this is one of the recipes
23:48 you still have to kind of play around just a little bit.
23:50 Okay.
23:52 So add a little bit of water at a time.
23:53 I'm going to add little more, little bit more water to it.
23:57 Okay.
23:59 Okay, so now, what consistency are you looking for?
24:03 I'm trying to make crust.
24:05 I'm actually gonna make a crust,
24:06 so I go up to about five tablespoons of it,
24:10 but it just depends.
24:11 So you've got to play around a little bit
24:13 because when you talk about messing around wheat,
24:14 it's not like white flour.
24:16 Wheat flour has a germ in it.
24:18 So it's gonna take a little bit more to make it up, all right.
24:21 And now I'm looking, I know the texture
24:22 of what I'm looking for
24:24 and that's what I have right now.
24:25 Oh, okay. So this is the texture.
24:27 This is the texture.
24:28 You want to get all that dry ingredient
24:30 out the bottom of it.
24:31 Make sure it is no dry. Right.
24:33 Okay. Flour is there.
24:35 So just by going around your edges like this, like so.
24:37 Yeah, okay. See how we cleaned it all up.
24:40 It's moist but not too dry but not to wet either.
24:43 Yeah, yeah. That's it, that's right.
24:46 So now, we're going to take
24:49 and we're going to begin
24:51 to move the actual flours up against the side of the bowl.
24:55 So always do the sides first. Yeah.
24:58 Always do the sides first. But why is that?
25:00 Well, I mean, it's going to be a lot easier.
25:01 You can get exactly the texture.
25:02 If we do the middle, it may not have enough to do the sides.
25:04 So we start with the sides first.
25:05 That's true. That is true. Okay.
25:07 You know, I do this so much.
25:09 Now I kind of just know
25:10 what I need for the middle part of it.
25:12 And so we're just moving it around,
25:14 moving it around.
25:16 And we've got all of our sides in.
25:18 And then as you push up,
25:20 it actually pushes up to the side of bowl.
25:22 It's going to create the scalloped edges.
25:24 Right. Okay.
25:25 And I like this one here because it's got like a rugged
25:29 kind of a texture to it, okay, when you look at it.
25:31 All right. And then we have a middle piece.
25:33 This is now what we're going to be putting down.
25:35 This is all about... Just filling in the middle now.
25:37 That's all you're going to be doing.
25:39 A lot of time people say, "I have a hard time with crust.
25:42 I just cannot make any crust."
25:43 And what's the reason, I mean, not enough water,
25:45 or they're not using cold water?
25:47 It's got to be cold water but, I mean,
25:48 sometime people have a hard time making crust.
25:50 And so, you know, a lot of our recipes
25:52 we do on our show,
25:54 we make crust right in a bowl.
25:55 That's true. We make them in a bowl.
25:57 I mean, we do it with our desserts,
25:58 we do this one here.
26:00 We don't have to roll it out.
26:01 We got to go through all those changes, you know.
26:02 And this one here is just like a regular pie crust,
26:05 except for it is known to be one you need for quiche.
26:09 Okay. And see how it's fitting. Yes.
26:11 And that just take my edges as go around it.
26:14 Go around it, okay. So, see?
26:18 And once I get around like I want to,
26:20 it's coming up on edges and then I just take my hand
26:23 and I just go around the edge like that.
26:25 Oh, okay.
26:26 See? I kind of create like a...
26:29 See, that one crust for you that it comes out the pan.
26:31 It's actually a pie crust.
26:33 We call it crust for a midi dish.
26:35 Okay. Right.
26:36 If you were going to make something like an apple pie
26:38 or some other kind of a pie,
26:39 you wouldn't use this kind of dough, number one.
26:42 And then, you also are going to have more of a scalloped edge
26:45 different from this where they used the fork,
26:47 you've seen that before.
26:48 Now, do you need to, what's the word, crimp it?
26:50 No, not this.
26:51 Now what we are going to do, what we are going to do
26:53 because of the fact we're going to put that quiche in there,
26:55 the filling, see how that looks there?
26:57 Got that rugged look?
26:58 We're going to take our fork and we're going to go around.
27:00 And we're going to create holes
27:03 so that the pie crust does not swell up in the middle.
27:05 It don't get puffy.
27:07 It's not going to puff up. Yeah, not puff up.
27:09 Okay, you're recreating the little air pockets. All right.
27:12 Now, did you bake this separately?
27:14 No, all going to bake together.
27:16 Put the quiche in there, all baked together.
27:17 Put that quiche up in there right now.
27:19 Okay. Okay. All right.
27:21 We've done the quiche earlier.
27:25 And so...
27:26 And the quiche,
27:27 you want me to hold that, honey?
27:29 Oh, yeah. You can do that.
27:30 Because it's kind of heavy. It is heavy.
27:31 Yes, dear.
27:33 Are you ready? I'm ready.
27:35 Okay. All right.
27:38 So I'm going to pour it right in the middle, in the middle.
27:41 Now, this is going to work here, baby.
27:43 Right in the middle.
27:46 Now, it looks so cheesy.
27:48 Doesn't it? Without...
27:50 Doesn't it? Without the cheese.
27:51 Cheese that contains cholesterol and saturated fat.
27:53 And without, and eggs. And sodium.
27:55 Don't forget the eggs. And don't forget the sodium.
27:57 No, don't forget the sodium. Yeah.
27:58 All of that. All that. All of that.
28:00 All of it. Right. Okay. All right.
28:03 Now what I'm going to do
28:05 is I'm going to go head on and move it around.
28:10 Okay. It doesn't smell good, you can still add sausage.
28:13 It smells good. No, that's the perfume.
28:15 But that smells good too, though.
28:17 So now you're moving around. Moving around.
28:19 Yes. Even it up. Even it up.
28:25 You see pretty green colors.
28:26 It's really colorful, got the green in there,
28:27 the spinach, and yes.
28:30 Okay, turn it around little bit more this way
28:33 and get it in there.
28:34 And one thing I like about the crust
28:36 is the way it's made up, It's not gonna...
28:37 Sometime when you do crust,
28:39 it kind of comes into the actual item itself
28:40 but not this one, okay.
28:42 So you can go around the edges once again.
28:43 And I notice now,
28:45 I left a little bit of parmesan over in this recipe.
28:48 Oh, now that's going to be sprinkled right on top.
28:49 Because I'm going to put that right on top.
28:52 Okay, at the end of the show,
28:53 they'll get a chance to see the finished product.
28:56 Okay.
28:57 Going to do the parmesan now or...
28:59 I want to put the parmesan on now.
29:00 Okay. I'm gonna put it in the oven.
29:05 Okay. See.
29:08 So, you know, when people see this,
29:10 automatically they're like, "Oh!
29:11 Oh, yeah, yeah, yeah."
29:14 Okay. That is excellent, superb.
29:16 Superb, superb.
29:18 So it's going to go in the oven
29:19 and it's going to bake in the oven.
29:21 And it bakes about 55 minutes to an hour.
29:23 Okay, in the oven.
29:24 So we're going to take that one away
29:26 because we have another real good dish
29:28 that I really like to do,
29:29 and that's my green beans and red peppers.
29:32 Yes, yes. Okay, let's go to it.
29:33 All right. It calls for.
29:53 Okay, okay, okay, okay.
29:55 This is not only a good dish,
29:57 it's another one that we did also at Uchee Pines.
29:59 At Uchee Pines, yes. Okay.
30:01 Another way of doing it.
30:02 You know, people just like green beans
30:04 and they just put water in it,
30:05 and little bit of margarine and salt,
30:06 but we're going jazz up.
30:08 Because that is just too boring.
30:09 Gonna jazz up. Okay.
30:11 So we've already steamed our green beans already.
30:12 What I'm going to have you do,
30:13 I'm going to put a little bit of oil in the skillet,
30:15 once again, my olive oil.
30:16 I'm going to have you chop off the red peppers.
30:19 Yeah. I'm going to cut it.
30:20 Get red peppers ready to go.
30:28 All of this, honey?
30:29 Yeah. Okay.
30:31 All right, and that's the size I want, a size like that, yeah.
30:37 All right.
30:38 And so I'm going to go ahead and put the oil in.
30:43 And we kind of mentioned before on our program also
30:45 that a lot of time we talk about the amount of oils
30:47 and stuff that we're using.
30:49 And that is if you were to take the pan
30:51 and let it get hot first, and then add the oil,
30:53 it would actually go further
30:55 than just trying to put the amount in.
30:57 Now the recipes calls for three tablespoons,
30:59 you could actually cut back to one tablespoon
31:00 or one and half just by heating the skillet first, all right.
31:04 That's very, very good, honey. It's good.
31:06 All right. All right.
31:08 So...
31:09 That's getting ready, hold up one minute,
31:10 let me move it around a little bit in the pan
31:12 and then I'm gonna have you go ahead on
31:13 and put those peppers on in it.
31:15 All right. This is a big cutting board.
31:18 It is a big cutting board. Yes, it is.
31:21 But you can get it right there in the skillet, you can do it,
31:23 you can do it.
31:25 So long.
31:26 That's because you went from that end,
31:28 you could have came from the other side.
31:29 Yep.
31:32 Without the loss of one.
31:33 Without the loss of one... Oh, there's one on there.
31:36 Okay. Oh, there you go. Okay, okay.
31:39 No more cutting?
31:41 No more cutting, no more cutting.
31:43 All right. So we're gonna saute the red pepper.
31:46 This is such a pretty dish.
31:47 It's one of those dishes we also say
31:49 it's a good one for the holiday time frame
31:51 when you're doing holiday cooking.
31:53 I'm gonna move that over here.
31:55 Let's move that on to here so I don't wind up.
31:57 'Cause, you know, a lot of people
31:58 they take the green beans like you said before
32:00 a little bit of margarine and salt and that's about it.
32:04 After a while that gets boring. Yeah.
32:06 So you want to...
32:07 You know, it has no color other than the green beans.
32:10 Well, now, this is gonna give you some color.
32:12 And these are smaller, the green beans I'm using also.
32:14 These are real thin green bean as you can notice that.
32:17 Also they're very... they're nice
32:18 for this particular dish.
32:19 Are these Kentucky wonders?
32:21 No, they are not Kentucky wonders
32:22 but they are just a regular green bean...
32:24 That's what I want to know.
32:25 That you get and you can see here like a slender green bean
32:26 that you can actually use as well.
32:29 And we know in our garden
32:30 we actually grow the Kentucky wonders and the...
32:34 I forgot the other name or the other one,
32:35 I have two different green beans I actually do.
32:37 I just know Kentucky wonders. Oh, okay.
32:39 My grandmother grew Kentucky wonders.
32:40 Okay, okay, okay.
32:42 I'm gonna turn this up a little bit here, Curtis,
32:43 just turn it up a little bit.
32:45 Now you know I'm using the red,
32:46 but you can also in this recipe
32:48 you can use the orange pepper...
32:49 Oh, yes.
32:50 You can use the yellow pepper,
32:52 just for heavy amount of vitamin C is coming from.
32:53 Once again, we're, you know, we're not cooking the green,
32:56 the green beans,
32:58 we're actually put them in a steamer
32:59 and with a little bit of water in the bottom of your saucepan
33:02 and we're just gonna steam them.
33:03 We're not gonna actually put in
33:04 a whole lot of water and cook them down
33:06 because that means
33:07 it's not gonna have any flavor whatsoever anyway.
33:09 So this gonna be a colorful dish.
33:10 It's very, very colorful, okay.
33:11 So what I'm gonna do is that, the peppers are getting ready,
33:14 they're getting ready.
33:16 And what I'm gonna do, Curtis,
33:17 I'm gonna actually begin to do a couple things.
33:18 Number one, I have dill, okay? Okay.
33:21 And I also have with my dill, I also have basil.
33:24 Basil.
33:26 So these are two things
33:27 I'm actually using in this recipe.
33:29 And you can use fresh dill and fresh basil as well.
33:31 Okay.
33:32 And then we have our chicken-style seasoning
33:34 which is... would you explain that?
33:35 Go ahead and explain while I'm turning that.
33:37 Well, I'm gonna ask you that question for you to explain it.
33:38 No, no, no,
33:39 I think you want to go there, that's why I said.
33:41 Okay.
33:42 Now chicken-style seasoning,
33:43 chicken-style seasoning is not from chicken,
33:46 beef-style seasoning is not from beef.
33:48 As you had to throw it in for...
33:50 Throw it in. Yeah, throw it in. Yeah, yeah.
33:52 That's about where I stop.
33:55 What else... Okay.
33:56 They're used to... Go ahead, honey.
33:58 People used to...
33:59 The beef broth or chicken broth when you're making things.
34:02 Well, chicken-style seasoning is that if you think of it like
34:04 like a little broth pieces those cubicles
34:07 you put into a cold water or warm water
34:09 and you make the broth up to go in
34:10 your vegetable soups or whatever.
34:11 Now they have in a powder format
34:13 which is chicken-style seasoning,
34:14 as Curtis said no chicken, no beef, mock, okay.
34:17 Mock.
34:19 Looks like, acts like a simulation
34:20 but it is not, okay?
34:21 Now at this point, Curtis, I'm gonna go ahead,
34:23 I'm gonna start putting in the green beans.
34:26 And the chicken-style seasoning
34:28 and also the beef-style seasoning
34:30 can be purchased at a regular grocery store, correct?
34:32 That's right, at the regular grocery store.
34:34 So you don't have to got to...
34:37 for most part natural health food store
34:38 but to a regular grocery store.
34:40 No, yeah, a lot of them are now going there, okay?
34:42 This is... I love this dish. It is so pretty.
34:44 Yes. Okay.
34:46 It's so pretty with the peppers and stuff in it, all right?
34:49 You know, a lot of people, honey,
34:51 they've come to us over the years, they say that,
34:53 "You know, I tried the vegetarian diet
34:56 and after a while I got bored."
34:59 Yes.
35:01 "I mean, I'm eating the same thing
35:02 over and over again.
35:03 It looks the same, it tastes the same.
35:06 There's no real desire, there's no real interest
35:09 because it's just so bland, there's no possess,"
35:14 so therefore, 'cause there's no color.
35:18 You have to have enough recipes, number one.
35:19 Right.
35:20 And you also have to kind of be creative,
35:22 like, like one of the programs we did,
35:23 you know, I took the oats and made a burger out of it,
35:27 then I made sausages out of it,
35:28 then I made meatballs out of it.
35:29 So you had to become more adventurous
35:31 which is really what I love doing, okay.
35:34 And change things up.
35:35 And also I tell them, "Get a cookbook,"
35:37 I mean, online we have YouTube videos.
35:40 We have all kind of things out there.
35:42 That's out there on the market.
35:44 A lot of recipes are out there on the market,
35:46 change the things up.
35:47 And believe it or not,
35:48 even something like these green beans
35:50 I actually just,
35:51 at one time I was doing like I said
35:53 before green beans and just the water, all right?
35:55 And then I began to get little more creative.
35:57 In one of our books
35:58 we actually talked about all the herbs that match up
35:59 with different vegetables, all right?
36:01 So that works out really well also.
36:02 So we're gonna go ahead on now at this point
36:04 and we're gonna sprinkle on the dill.
36:06 Okay. All right.
36:09 And it makes this have a nice flavor.
36:11 And then we're gonna put on the basil.
36:15 We're gonna really livening it up
36:17 these green beans.
36:19 We're gonna livening it up. We're gonna livening it up.
36:20 Okay. I'm gonna... You could smell that smell?
36:22 The camera crew will smell, move that way
36:24 so the camera crew smell it also as well.
36:26 All right.
36:28 And this was a big hit at Uchee Pines,
36:30 a big hit, okay.
36:32 They were like, "Okay, I never had a green beans
36:34 like that before."
36:35 And let me spell for those
36:37 who wondering what about that...
36:38 I never heard of Uchee Pines.
36:40 Again like I said before, it's a lifestyle facility
36:43 and it also helps to treat manners,
36:46 any chronic diseases, obesity,
36:50 diabetes, renal failure, cancer, heart attack,
36:53 strokes you name it from a drugless approach
36:57 and so outside of Columbus, Georgia,
36:59 had been there for over 40 years
37:02 but again has was very warm welcome your lifestyle council,
37:06 so it was really good.
37:07 It's spell U-C-H-E-E... Yeah.
37:11 Uchee and the word pine lifestyle facility.
37:14 Okay, I'm gonna sprinkle on now, Curtis,
37:15 the chicken-style seasoning.
37:17 I'm gonna be using this in a place of my salt.
37:20 Okay. All right.
37:21 And this is what also helps to give the flavor
37:24 that we need to have as well.
37:25 Right.
37:27 Okay, we see the flavor in that dish, yes.
37:29 You smell that, you smell how nice that smells.
37:31 You got the green. You got the color.
37:34 This really makes food come alive.
37:36 Yes, we eat with our eyes, we eat with our eyes,
37:38 that's the name of the game.
37:39 You know, if it looks good, smells good,
37:42 people are more likely to eat...
37:43 Has a good mouth feel.
37:45 Good mouth feel.
37:46 And it's really doing wonders for your family's health.
37:48 Absolutely, 'cause once again, on 3ABN,
37:50 it's plant based eating, plant based cooking
37:53 which means with no milk, no eggs, no cheese,
37:55 all that kind of things in our recipes
37:57 that we're doing them up.
37:58 And then the last thing on this one, Curtis,
38:00 believe it or not
38:01 is a little bit of lemon zest, okay.
38:02 All I'm gonna do is just take
38:04 and put a little bit of the lemon
38:07 on top of that,
38:08 kind of give it a lemony flavor as well.
38:11 For lemon zest. Lemon zest.
38:13 And the lemon zest is just
38:15 the actual peeling of the lemon.
38:16 Okay. Smell that?
38:18 Oh, man. Yes, I do, yeah.
38:19 Oh, yeah. Oh, yeah.
38:21 It's gonna make those green beans come alive.
38:23 They can come alive. Come alive.
38:24 With all the rest of the stuff there as well.
38:26 All right. Okay.
38:27 So...
38:28 Now quickly, now just a little bit,
38:30 we have just a few minutes
38:31 before we go to our last recipe.
38:33 How did you move into the vegetarian diet?
38:37 Just talk about that briefly, just for a moment
38:40 because a lot of people want to say,
38:41 "Well, you know,
38:42 what's the reason for even doing it?"
38:44 What the health reasons as well
38:45 but also for your family as well.
38:47 Let's talk about that?
38:48 Well, you know, I think one time
38:49 before one of our show we talked about the fact
38:51 that I'm one of 10 children, 10.
38:52 Six girls, four boys and of course,
38:53 we ate everything
38:55 that was nailed down to the floor.
38:56 If we could catch it, we barbecued it,
38:58 most of it and ate it.
38:59 And so when I got
39:01 to be a little more mature in age,
39:02 you know, started having my own family and everything.
39:04 I went to a class and when I went to the class,
39:07 I had just got into the church,
39:08 just became, you know, a full blown,
39:10 yes, Jesus loves me, Christian, all right?
39:13 And when I got involved in a church,
39:14 I went to a class on vegetarianism, plant based.
39:17 Now the book
39:18 there were teaching on that class was called...
39:21 Councils and Diets and Foods.
39:22 Councils and Diets and Foods.
39:24 I was no good. I was no good.
39:26 I mean, I... When I got done with that class,
39:27 I took everything out of refrigerator,
39:29 out the freezer, out the cupboard
39:31 and we had nothing to eat basically,
39:32 I mean, we were just out there, okay?
39:34 You just emptied it all.
39:35 I cried a lot, I cried a lot and I prayed a lot,
39:37 and I prayed, I did, I did, I did.
39:38 And you know, those things
39:40 I was so used to eating, Curtis,
39:41 I mean, you know, the things I ate,
39:43 I knew was not healthy and then also, now,
39:45 I've got responsibility of my family
39:46 and I'm concerned about them
39:47 and in our class the teacher said,
39:49 "The husband is the gatekeeper of the home,
39:52 " I was good with that.
39:53 Then she made another state...
39:55 "He's the priest," okay, he's the...
39:56 I'm sorry, I didn't say,
39:57 I didn't mean gatekeeper 'cause she's the gatekeeper.
39:59 He's the priest of the home.
40:00 Let me correct that, he's the priest.
40:01 He's the one that brings the family together
40:04 at the foot of the cross, all right?
40:05 But the mother, she didn't...
40:06 Now, this is the phrase that got you.
40:08 I was so excited
40:09 about what the husbands supposed to be doing.
40:10 Yeah. Okay.
40:12 Then she said, "But now the mother,
40:13 she's the gatekeeper."
40:15 I'm like, "Okay, this does not sound good to me, all right."
40:17 The gatekeeper, she's the one responsible
40:19 for any kind of major illnesses that go on in the family
40:22 and all the stress that the children go under
40:25 and everybody, so she's got that big responsibility
40:27 at home.
40:28 The health of the family
40:30 heavily weighs on the mother's shoulder.
40:32 That's it. That's it.
40:34 Really does most of cooking, grocery shopping
40:35 for the most part.
40:37 For the most part.
40:38 And so from there, I had to do a lot changing.
40:40 I had to do a lot of crying, I had to do a lot of praying,
40:42 okay?
40:43 And believe it or not one of the things
40:45 I think that really helped me
40:46 and I still say today and that is, "Lord, God,
40:50 make me hate those things that are injurious to my body,"
40:53 okay.
40:54 And I think that just even though I liked it
40:57 or I loved it,
40:58 I knew I needed to make some changes.
40:59 I saw my family healed.
41:01 I saw my own self healed
41:03 just by making those changes to a plant based diet,
41:05 all right?
41:06 And so then I just got starting cooking
41:09 and I start asking Lord about it.
41:10 So part of my master degree was vegetarianism,
41:14 plant based cooking, all right, as a part of my thesis.
41:17 And from there I've just been cooking.
41:18 So my love is God first, okay and then Curtis...
41:24 Oh, I'm right behind God. Right behind God.
41:26 That's about high as I can get.
41:27 And then my children, our children, okay,
41:29 that's the children.
41:31 Children. And then lastly cooking.
41:32 I can stay in the kitchen 24/7.
41:35 And I'd be happy with that. Yes, you're good, you're good.
41:37 Yes, I can. You're good, you're good.
41:39 So Curtis, with that in mind.
41:40 And that's my quick version
41:42 of how we got involved in the plant based cooking.
41:45 Yeah. All right.
41:46 Yeah, that book Counsels
41:48 on Diets and Foods by Ellen G. White
41:50 and has a lot of information in there
41:53 as far moving to the vegetarian plant based diet,
41:56 and so that really get you going and,
41:58 but praise God for that as well.
42:00 Well, I also say too.
42:01 One thing you have to remember and that is that
42:03 it doesn't happen overnight,
42:04 some people can make a change, some can't.
42:05 And I think that when people meet Curtis and myself,
42:07 they say, "Well, you guys have always been out there,
42:09 you've always been doing that, it's easy for you."
42:11 But then when I tell my story and they realize
42:13 'cause sometime we want to excuse
42:14 as to why we can't make a change
42:16 but we can make a change.
42:17 God is available, He's willing and able
42:20 to make those changes for us.
42:21 Because I just work at fast food restaurant,
42:25 assistant manager at a fast food restaurant.
42:29 And so hamburgers every single day, I mean...
42:33 You said you smelled like a hamburger.
42:35 I really did, in my uniform, I mean, my taste buds so...
42:38 But again I read a statement by the same author,
42:41 I think it's page,
42:43 I won't say the page that it may be incorrect
42:45 but anyway the statement says this...
42:47 I've had a look at you.
42:49 "A religious life can be more successfully gained
42:55 and maintained if meat is discarded.
43:01 For this diet en-feebles..."
43:04 Here it is.
43:05 "The moral and spiritual nature." All right.
43:11 And so Counsels on Diets and Foods
43:12 either 389 or 289 one of those pages
43:15 but there it is, it's there.
43:17 When I read that on a Sunday night about 10:30,
43:21 that Sunday night I was single, one big apartment.
43:25 That next day, that Monday morning
43:28 I became a vegetarian.
43:31 For me it was that one statement alone.
43:37 And so I realized meat,
43:38 you know, causes high cholesterol,
43:40 saturated fat, increase risk of breast...
43:43 not breast cancer, well, maybe a breast cancer too,
43:45 prostate cancer and cardiovascular disease,
43:47 but when I realized that this diet,
43:49 this fast food diet impacts my spiritual nature,
43:53 that got my attention.
43:54 Yeah, yeah.
43:56 So for me it was that, for you it was a class,
43:58 it could be for you some other, maybe this show here as well
44:02 but whatever triggers,
44:03 the Holy Spirit works in each other's lives
44:05 in a different way.
44:07 But for us it worked in different way
44:09 but here we are together for such a time as this.
44:12 Well, one thing for sure that is from a spiritual standpoint,
44:15 your thinking is a lot clearer.
44:17 You have more energy, it's just a difference
44:20 in when you actually go plant based.
44:22 And so we're just at awe
44:24 that God gave us the opportunity to come on 3ABN
44:26 and to be able to share with our audience.
44:29 We get many, many phone calls, emails,
44:31 you name it from people saying
44:32 that they really enjoy our programs
44:34 and so we're just thankful.
44:36 We give all credit, all honor to God
44:37 because if it were not for Him, it would not be going down,
44:39 that's for sure.
44:41 If we all make into the Kingdom made new, New Jerusalem,
44:45 we all would be on a plant based diet.
44:48 Okay.
44:50 That's why I won't get enough to say it 'cause...
44:51 Off we're going to do it now.
44:52 I'm going to dessert, go to dessert, okay.
44:54 All right, dessert. Let's got to dessert.
44:55 We got that tofu maple cream and berries.
44:57 It calls for...
45:24 Okay.
45:25 So this is the one part too that's really good, Curtis,
45:27 and that is trying to make up a dessert.
45:29 It's kind of like a parfait...
45:30 Parfait, okay.
45:31 And we're gonna be using instead of a regular cream
45:33 half and half whatever we're gonna be using,
45:35 also our tofu as a part of our cream based.
45:37 Okay.
45:38 So what you're gonna do is you gonna go ahead
45:39 and open that up for me.
45:41 And we're gonna put in,
45:42 I give you one of the spatulas again,
45:43 here we go.
45:45 All right.
45:46 Put that around the circle there
45:48 and this one in a circle, on edges too.
45:50 Move it around.
45:52 And then we're gonna also put in that our maple,
45:54 we've got maple syrup that's gonna go in.
45:56 A little bit of salt and vanilla.
45:58 Just go ahead and spin it around
45:59 so it can actually be even as it goes around in there.
46:02 Okay. Okay.
46:04 No, no. No. No.
46:05 This has to hold up, open up, baby, open up.
46:08 No, I was just gonna say make sure it's like that.
46:10 So it's even all around in here as it's going around.
46:12 Okay.
46:14 It actually does a better job, the creamy being creamier.
46:26 Okay.
46:27 Got to open up and then just spin it around
46:29 the edges there for me.
46:30 Let's go ahead on and can you do that one time there?
46:33 We're gonna go ahead put the maple syrup in.
46:35 Yummy, yummy, maple syrup.
46:39 Pretty good.
46:45 Okay. Okay.
46:48 And we're gonna go ahead and put this,
46:50 the vanilla and also we're gonna put that all of it.
46:53 Okay.
46:55 Vanilla flavoring.
46:56 Vanilla and then we're gonna put in...
46:59 The salt. Half a teaspoon of the salt.
47:03 Okay. Okay.
47:05 Okay. Go ahead and spin around.
47:19 Okay, get all the goodies all around there
47:21 in another circle and...
47:23 Another spin or...?
47:24 Well, we're gonna put our last one
47:25 in which is the lemon juice.
47:28 Get the lemon ready. Do you want to do lemon?
47:31 No, you got it, baby.
47:33 Okay, I get a chance to use
47:35 one of my only equipped pieces I love.
47:37 One of my toys, toys.
47:41 The parfait, it's gonna finish up this meal,
47:44 this supper ideas.
47:48 Okay. Okay.
47:49 Put that on top of that and go around the circle too.
47:52 All right.
47:54 Come on out now.
47:55 Oh, I did...
47:57 Okay, see that's why you have to do it because I...
47:58 How did you do?
48:00 I didn't do enough elbow grease.
48:01 Oh, okay. So you see, okay.
48:05 Yeah, I see nothing coming out.
48:06 I'll buy the toy and he uses it.
48:08 Okay, you can do it, baby, that's right.
48:11 Put some muscle in it.
48:13 Okay. Still there some juice left.
48:18 You know what's going on?
48:19 What? It clogged up.
48:21 Oh! See.
48:22 Oh! That's the juice right here.
48:23 Okay, there you go. All this juice right here.
48:26 All right, that's what I'm talking about.
48:27 That's good. Yeah.
48:28 You have to clean this out every now
48:31 and then too otherwise the juice won't come out.
48:32 Okey dokey.
48:33 Okay, ready to go?
48:35 Down there, yep.
48:41 All right.
48:43 Now we just get that nice flavor.
48:45 Look at all that.
48:47 You see how nice and creamy it is now.
48:50 Nice and creamy, nice and creamy.
48:51 And you know what I'm gonna do, Curtis?
48:53 I'm gonna take and put that in a bowl
48:56 because that'll be easier for you to go ahead and pour.
48:59 I was gonna put it in a bowl.
49:00 I don't have a bowl, so we're not gonna do that.
49:02 Okay.
49:04 Except that I'm going to get a bowl from over there.
49:08 You want me to get a bowl, you keep talking?
49:09 Yeah, you get a bowl and I keep talking.
49:11 Yeah, you just keep talking.
49:12 So you want, okay, let me make sure
49:14 I'm gonna get a clear bowl that's large.
49:17 Yeah, no...
49:18 I'm just making one trip here. Not real large.
49:20 I think that bowl right over there.
49:21 That bowl over there? Okay, that's the bowl you want.
49:23 That's the bowl that I want.
49:24 That's the bowl I'm going to get.
49:25 I think it's a clean bowl. So I'll back, okay?
49:27 Okey dokey. All right.
49:28 All right, so go ahead.
49:30 And so what we're going to do here
49:31 while he's gonna get the bowl,
49:32 is we're gonna put raspberries
49:34 and we got blackberries, raspberries and blueberries.
49:36 Yo, yo.
49:38 See there, that's what I'm talking about.
49:39 This is what I'm talking about.
49:41 Now you're gonna go ahead and pour all that.
49:42 Go ahead and pour that into this bowl right here, baby.
49:43 Okay. Okay.
49:46 All right, let me take that.
49:50 Watcha, watch yourself.
49:51 Okay. And there you go.
49:53 All right. Okay.
49:58 Alrighty.
50:00 So you're pouring that there
50:01 that's, that's just gonna go as that in-between filling.
50:04 Take the place of a half and half
50:06 or some kind of a cream
50:07 that's gonna go on a product itself.
50:11 Yeah, yeah.
50:12 It's good, huh?
50:14 Yes, it is. Okay.
50:16 Now it's time to put the parfaits together, okay?
50:22 So you're gonna do one and I'm gonna do one.
50:27 And we gonna have our granola at the end.
50:29 And take this off first. All right, put that right in.
50:31 I just hold off and wait for you to come back.
50:36 I love this particular one.
50:37 It's very light, very, very airy,
50:39 it's a real nice dessert to have as well.
50:41 And so we're gonna start off with some blackberries.
50:44 Oh, that's your cup.
50:46 You can go ahead, you go ahead first.
50:47 Let's put this in the middle. Put in the middle.
50:49 I'm gonna follow your lead. Okay.
50:52 So we're gonna start off
50:53 with some blackberries at the bottom.
50:54 Okay, blackberries. Oh, you want me start off?
50:57 I tell you what?
50:59 You do yours and then I'll follow you, how about that?
51:01 Oh, I do... Okay. Okay, so...
51:03 I'm putting the blackberries at the bottom.
51:04 I love blackberries.
51:06 And I love you.
51:09 And so now you're gonna go ahead
51:10 and put some blackberries in yours.
51:12 Okay. I have mine.
51:14 And then you can go and start with...
51:15 And you know what?
51:16 I'm just gonna take a hand
51:18 because I was having a time there with the raspberries.
51:22 Okay. Raspberries in.
51:23 I got the raspberries in.
51:25 And I could use some raspberries.
51:26 Here we go. All right.
51:28 All right, getting this parfait together, honey.
51:30 Now it's time to put a little of the sauce on it.
51:35 Okay. Sauce, okay. In the middle there.
51:40 This is excellent, superb.
51:43 All right, there you go. Let's see if you can get there.
51:45 Okay, and you got the blueberries.
51:46 And I'm gonna do blueberries.
51:49 Kind of get it right in the middle
51:50 without touching the sides of the glass,
51:54 without touching the sides.
51:56 Yeah, yeah, yeah, yeah.
51:57 And we're coming down to the wire.
51:58 You're doing good. You're doing good. You're doing good.
52:00 Let me go ahead and tell people,
52:02 if you're interested in my wife's cookbook
52:06 that's Vegetarian Cooking Made Easy
52:08 and Global Vegetarian as well.
52:10 I think we have a roll, so let's go to roll at this time
52:13 and this is how you can make your order for today.
52:17 If you would like to contact the Eakins
52:19 to find out more about their ministry
52:21 or if you'd like to invite Curtis and Paula
52:23 to present their seminars in your area,
52:25 then you can contact them
52:27 at Abundant Living, PO Box 2873,
52:31 Huntsville, Alabama 35804.
52:34 That's Abundant Living, PO Box 2873, Huntsville,
52:39 Alabama 35804.
52:41 You can call (256) 859-1982.
52:46 That's (256) 859-1982.
52:50 You may also order their products
52:52 or get their recipes online at AbundantLivingTV.org.
52:56 That's AbundantLivingTV.org.


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Revised 2017-09-05