Participants: Nyse Collins (Host), Brenda Kemp, Evita Tezeno
Series Code: TOP
Program Code: TOP000003
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00:01 Have you ever wondered how to prepare a healthy food that
00:02 actually tastes good? 00:04 Well stay tuned while Evita Tezeno, Brenda Kemp 00:07 and yours truly, Nyse Collins, shows you just how to do it 00:10 and give you "A Taste of Paradise" 00:28 My name is Brenda Kemp, and my name is Evita Tezeno 00:32 Evita, I love pasta... Me too... 00:36 Well, some of the things about turning raw was 00:39 how was I going to give up pasta since I love it so much. 00:43 Well today's recipe is "fiesta zucchini pasta 00:47 with raw marinara sauce." 00:49 So let's talk about what the ingredients are... 00:52 We'll be using the following: 01:14 So let's begin... 01:21 Brenda, this seems like it's loaded with nutrients. 01:25 It is packed with nutrients! 01:28 And one of the good things about 01:29 zucchini is that it's available year-round. Really? 01:32 So these are organic zucchini that we'll be using today. 01:37 This has spinach and cilantro and all... that's wonderful! 01:42 What we do is, we cut the ends off of our 01:45 zucchini and I've already done these ahead of time. 01:48 And what we're going to be using is called a "spiralizer." 01:52 Now this little machine spiralizes our zucchini 01:55 so that it comes out looking like spaghetti. Wow! 02:04 What we do is, we put the back end of 02:06 the zucchini onto there, hold it in with that, 02:15 lock it in and spiralize! 02:19 Wow, look at that! 02:25 We have left the skin on the zucchini because the skin, 02:28 since it's green, it's packed with vitamins. 02:32 But if you so choose, you can skin the zucchini. 02:42 And you said that zucchini is year-round? 02:45 It is year-round. So you can enjoy it 02:47 all the time! I can have pasta every day. 02:49 Wow, that is amazing! 02:53 So this cores the zucchini? 02:57 Actually, you can juice the zucchini. 03:00 Oh really? Wow! 03:04 And did you know that zucchini is 95% water? 03:07 Wow, so that means that, nope, it's not fattening 03:11 like pasta is very fattening. 03:14 That is so awesome! 03:15 And this is good too for people that are allergic 03:19 to wheat and they could have pasta also 03:23 without having the wheat. Exactly! 03:26 That is pretty awesome. 03:29 Zucchini also is loaded with vitamin C. 03:31 Oh, that's really good as well. 03:36 Let me get that bowl for you. Um hm 03:50 This is also good exercise. ... laughter 03:57 Got one more to do, I'm going to do this last one. 04:05 So... 04:12 Leaving the skin on, look at the color of the zucchini mix. 04:15 Oh, it makes it real pretty. 04:20 Okay, I think that's about enough. 04:25 That's okay. 04:28 Let's get this out of your way. 04:35 We can stick it on the counter. 04:37 Okay, so this is our beautiful color here. 04:46 And so then what we want to do, I have chopped up 04:48 some spinach... here you go. 04:51 So we'll add that... And spinach is rich in iron. 04:55 That's very good for us. 04:58 Yummy! 05:00 Let's add in some cilantro. 05:04 Yummy! Um hm 05:08 And some green onions. 05:13 And with all this green, let's add in some 05:17 super bright red tomatoes. 05:19 Oh wow, that's going to be gorgeous. 05:23 As well as some bell peppers. 05:30 And with all this color, this is where we 05:33 get our zucchini - our fiesta name from. 05:40 And you're going to put in some black sesame seeds. 05:49 Awesome! That's beautiful! 05:51 There we have it! 05:57 So we're going to clear these things away, 05:59 and let's start on the marinara sauce. Okay! 06:03 And what you need for the marinara sauce is the following: 06:35 So let's begin... 06:38 We have the Roma tomatoes and the sun-dried tomatoes, 06:46 bell pepper, 06:51 oregano, 06:55 basil, 06:58 garlic, 07:01 sea salt, 07:06 and olive oil. 07:09 Can you believe that this is not cooked? 07:11 No stove required! 07:13 Wow, I'm wondering how that's going to taste. 07:17 So we're going to process it now. 07:29 Oh, it smells so good! 07:35 Wow, look at that. 07:38 Let's get our plates ready to plate it. 07:43 So Brenda, if you were having a dinner party, 07:47 we can serve this, this is also good for 07:53 a church fellowship dinner. 07:56 Look how gorgeous that looks. 07:58 Yes, it's beautiful! 08:02 All my friends really like this. 08:08 Okay, let's get a bowl for the marinara sauce now. 08:14 Isn't this wonderful? 08:21 Do you have a spoon? 08:27 Wonderful! 08:29 So there we have it, fiesta pasta with 08:33 raw marinara sauce. 08:35 Isn't this wonderful and beautiful? 08:46 Balance and a blessing. Carbohydrates. 08:48 Did you know that God wanted His people to be balanced, 08:52 in all their blessings? 08:53 Many people ask, "What are you talking about, 08:55 balance and a blessing?" 08:56 Well today, we're going to look at a couple of items 08:58 on how we can do that. 08:59 In our program, especially, we don't say anybody is 09:03 per se "fat" as some people would say, "overweight, obese," 09:09 and we don't say, "people are skinny," 09:11 some may say, "thin," or you know what they call 09:14 people "frail," and stuff like that. 09:16 In our program, we believe that some people are actually 09:19 "over-blessed" and some are "under-blessed." 09:22 Now people say, "What are you talking about?" 09:23 We don't like to discourage people. 09:26 Our goal is to actually encourage them, 09:28 and I can imagine if I had too much blessings 09:32 or somebody just said, "Man, Nyse, you're fat," 09:34 I wouldn't be very motivated to 09:36 do anything because I would just be discouraged... 09:38 So our goal is to focus on helping people, 09:41 and so we decided to term this item "a blessing," 09:44 and people said, "Well how could 09:46 fat be considered a blessing?" 09:47 Well, here's a couple of reasons why... 09:49 Number 1, we believe that God has blessed His 09:51 people with what? Finances. 09:53 He blessed them with money and so as a result, 09:55 they have so much money, they don't share it enough, 09:58 they don't give enough, maybe they don't help enough, 09:59 so they kind of keep all of that money to themselves 10:02 which is the money, like I said, it's a blessing... 10:05 But then as a result, they go out now and they 10:08 start to buy things and they don't just like 10:11 buy anything, but they buy like more food... 10:13 And we just buy like one bag of rice, 10:16 we actually buy the supersize bag. 10:19 What else do we do? 10:21 We don't buy just like one juice, 10:22 but we buy like 10 juices. 10:24 And so as a result, we don't even shop at regular 10:27 supermarkets anymore, we go to the wholesale places 10:30 and the funny thing is, our families haven't gotten any 10:33 bigger, they actually got smaller, but we're buying more. 10:36 So what do we do with all of this 10:38 food that we have been blessed with because of the 10:39 financial blessings, now we have more 10:41 money to buy more food? 10:42 We go ahead and we start to EAT more food. 10:45 So now the blessing leaves the financial realm, 10:48 and, as a result, because we don't give and share enough 10:51 of our food blessings, we start to... 10:53 now the blessing is what? 10:55 Manifested in one way or another, 10:56 and some of us are over-blessed and some are under-blessed. 10:59 And people say, "Well, how can you prove that?" 11:01 Well just look at the homeless man... 11:02 He doesn't have the financial blessings, 11:04 and so, in general, you won't see 11:06 the homeless people who are over-blessed. 11:08 They are usually under-blessed because they only eat 11:11 enough to like survive. 11:13 And so our goal is to teach 11:14 people how to balance the blessings. 11:16 We had an opportunity to work with one young lady. 11:18 She had over 350+ blessings, literally, she was over-blessed, 11:24 but as a result, she was thinking of getting 11:26 what is known as the "gastric bypass." 11:28 You all know what that is... where they just cut the stomach. 11:30 As-a-matter-of-fact, these days 11:31 they don't really cut your stomach no more, 11:33 they just throw a band around it. 11:34 They call it the "lap band" or gastric bypass. 11:38 And I asked her a quick question... 11:40 I said, "Ma'am, is it an emergency to have the surgery?" 11:43 And she said, "Well I don't know." 11:44 I said, "Well contact your physician because we 11:46 work along with physicians and practitioners and nurses, 11:48 and everybody there - we don't say anything bad about them." 11:51 "Work along with them." 11:53 And so she went and she called her physician and said, 11:55 "Is it an emergency," and the doctor said, 11:56 "Well it's up to you, if you want the surgery, 11:59 then you can go ahead and do it and then you'll lose weight." 12:01 But here's the thing, in those programs, you actually lose 12:04 weight - when you do these procedures, you lose weight, 12:06 and sometimes you lose SO MUCH of it, you have to go back 12:10 and do another surgery because now you have 12:12 the extra blessing of skin... 12:14 you all know what I'm talking about. 12:15 So many people now, they go back and they get a 12:18 whole nother thing and they call it something like a 12:19 "total body lift" or something where they remove all that 12:23 excess skin and stuff because they 12:24 actually lost weight so fast. 12:27 That's why we don't encourage people, 12:29 or we don't tell them, "we'll teach you how to lose weight." 12:31 We'll teach you how to balance the blessing, 12:33 because if you are over-blessed, and you follow 12:35 the plan that God has given you, 12:36 you come right to where you need to be. 12:38 If you are under-blessed, what would happen? 12:40 You will balance right up to where you need to be. 12:43 I used to be right around there, I used to be about 220 12:46 and stuff - I was playing football and I was over-blessed. 12:49 But then when I started learning this information, 12:51 my blessings started to balance and I came down right 12:55 to where I need to be and the funny thing was 12:57 that was like over 17 years ago. 12:59 Do you know I'm still eating the same food today 13:02 and when it was happening, when I started to like 13:04 lose weight, I was like... 13:06 "Man, I withering away, what's happening?" 13:08 But as a result, I peaked or I balanced 13:10 right where I needed to be and then 13:12 that was it, I stayed the same. 13:14 Now if I'm in the islands or the 13:15 Caribbean where the food is heavier, 13:17 I would probably add maybe 1 or 2 more blessings. 13:20 If I'm in Asia and the food is much lighter, 13:22 I'd probably go down 1 or 2, but you don't have these 13:25 peaks and troughs; you know, these 20 pound 13:28 weight increases and these 10 pound decreases, 13:32 you will balance your blessings as a result. 13:35 So I just want to encourage you, let's try to start 13:37 balancing these blessings... 13:38 We're not here to lose weight or gain it. 13:40 We're just going to follow the plan that God has given us 13:42 because it's in our DNA how we should look; 13:45 what size we should be and all of that. 13:48 So you all don't have to worry. 13:49 But what we notice is... those people who follow these 13:53 diets - you all know what I'm talking about, right? 13:55 Well you take the "t"... one person said, 13:57 "If you take the "t" and try a diet, 13:59 so take "t" off of "diet," and you will, 14:02 if you try a diet, you will d- i-e, die and I'm 14:05 not going to say that, not all diets will kill you. 14:08 But it's almost true because most diets - what will they do? 14:10 They will take something necessary out of your lifestyle, 14:14 something that body needs and craves for and as a result, 14:18 if you continue to follow them without making 14:21 any other changes, then eventually something will 14:24 go wrong because your body needs something from that. 14:27 So we're not going to try a diet today. 14:28 Actually, what we're going to do, 14:30 we're just going to eat the way the Lord wants us to eat, 14:32 and everything else is going to work out. 14:34 But one of those diets that we'll look out today 14:36 because we're going to focus on carbohydrates. 14:38 This is like the big, scary word with many people around 14:43 town and they're like, "Oh is that a carb, is that a carb?" 14:45 And they won't eat it and so you look at their plates 14:48 sometimes and they got a nice piece of veggie meat, amen... 14:52 Or maybe even a piece of chicken or fish or something like that, 14:55 and then you look on the other side of the plate, 14:57 and you probably see some veggies or something... 14:59 And you're like, "Wait a second, something is kind of like 15:01 missing here and you say, "Well what's going on?" 15:04 They're like, "Uh, I don't eat no rice, I don't eat no bread, 15:08 I don't eat this and I don't eat that," 15:09 and everybody is like trying to avoid these carbs. 15:13 Well that could be a little questionable... Why? 15:15 Because carbs are a necessary part of your diet. 15:18 You need it, you can't live without it. 15:20 It's like brain food. 15:21 So what we're going to focus on today is how 15:24 to incorporate some carbs into our diet, 15:26 how to chew the proper ones because it's necessary... 15:29 you need to have it every day and this thing of like 15:34 hiding away from it, we're going to have to go ahead, 15:36 and wash that to the side 15:37 because you will see the benefit of doing it. 15:40 But there's one carb in particular and we'll look at a 15:43 couple here today that many people say, "Well I don't eat 15:46 at all because it makes me fat or in our program, we would say, 15:50 "They think it makes them over-blessed," 15:52 and that carb is rice. 15:54 Now you all know what I'm talking about. 15:56 Nobody wants to eat rice... 15:58 "Oh, the rice makes me over-blessed, 16:00 and I don't want to do it." 16:03 You remember the lady I was just telling you about 16:05 who was going to get that gastric bypass surgery, 16:07 she had over 350+ blessings. 16:11 She went ahead and started following the plan. 16:13 As-a-matter-of-fact, she started eating more carbs now, 16:15 and, as a result, in the first month, she balanced, 16:17 meaning she lost like almost 24-25, 16:21 the second month 22-23, the third month, 16:24 and fourth month, over about 6 months 16:28 she balanced - meaning that she went down in her weight 16:31 over 100+ blessings. 16:33 You all know what that means... over 100+ pounds 16:36 just by following the simple things. 16:38 And as-a-matter-of-fact, she was actually using carbs. 16:41 And now, today... well let me tell you real quick, 16:43 you know what happened to that surgery? 16:44 They cancelled the surgery, no more surgery, not needed. 16:47 The doctor said, "I don't know what you're doing, 16:49 whatever you're doing, keep doing it. 16:50 She don't need the surgery anymore and as a result 16:53 she is actually eating carbs, and I wish she could be here 16:56 to tell you some of the story. 16:58 But today, you all are going to learn your own 16:59 because what we're going to do is learn how to make 17:01 some of them and that rice that we were talking about... 17:03 the one in particular that we're going to look at is 17:06 brown rice! Okay? So I'm going to call it 17:08 "whole grain rice" because a lot of us, we like the 17:11 white rice and white rice does taste good, 17:13 but it may not be the best thing! 17:15 It's actually a refined product, almost like white flour 17:18 and white bread, it's not the whole grain. 17:21 If you actually look at your white rice, 17:23 and I want everybody, if you're at home, 17:24 call the kids, tell somebody "Go grab me a white rice 17:27 and a piece of brown rice," or you know what I mean, 17:29 a grain and if you look at it closely, 17:32 you'll see that the white rice has been processed 17:35 or refined, you know, I'm thinking in Spanish here... 17:38 What you will see is, on the top of that white rice 17:42 grain, you will see a little cut. 17:44 Okay, I will grab a little grain of brown rice, 17:46 you probably can't see here, but get your own - this is mine. 17:49 They went ahead and they cut it, so you see a little 17:51 cut going across the top, and then if you look at the 17:54 bottom of that white rice you see a little 17:56 like a little claw - you know what used to be there, 17:59 that used to be the germ... they cut that off. 18:02 The thing that they cut off off the top was 18:04 the fiber or the bran which is necessary. 18:07 And then, so they cut off the fiber, 18:10 then they dig out the germ and then the last thing you're 18:13 left with is a piece or grain of white rice. 18:17 This is like the leftover stuff. 18:18 You know what the funny thing they do 18:21 with that bran that you just had? 18:22 They take that and they probably mix it up, add a little sugar 18:25 they make cereal and they call it, "whole grain, 18:28 or not whole grain - bran flakes" or something like that, 18:31 and then they sell you that for another $5 or $6 18:34 or whatever the currency is, and then they take that little 18:37 germ that we were looking at, you know, and if you look 18:40 at your white rice, you will see it, 18:41 it will be missing a little part... 18:42 they take that germ and they put it in a glass jar 18:44 and then what do they do? 18:46 They tell you, "Oh, when you have your bran flakes 18:48 in the morning, make sure you add 2 tablespoons 18:51 of wheat germ"... so they made another 18:55 $5 and $6 off of you or whatever the currency is, 18:58 and, as a result, you're left with the white rice. 19:01 And so, you've added all of these things back 19:04 into your meal that you could have had 19:06 if you just ate the whole grain. 19:08 And I had to learn this the hard way... 19:10 As a result, if anybody used white rice, white bread 19:14 or something like that, you're going to notice that 19:15 they may or you may have a little problem going, you know, 19:18 to the bathroom-number 2, is because it is missing 19:22 that bran or that fiber, so when it hits the system 19:26 it becomes like glue. 19:27 If anybody used to fly a kite... 19:28 a long time ago when I used 19:30 to be young - I don't think y'all were around, 19:31 we used to fly kites, we didn't have 19:32 Elmer's glue and all these glues, right? 19:34 So what we would do is we would take the white flour 19:37 and mix it with a little water and we put that on a stick, 19:39 put the kite on top, let it dry, 19:41 and then you would be flying kites. 19:42 That's what those white products do, 19:44 they work almost like glue, so be careful. 19:47 But we're going to do, we ain't going to add no 19:50 glue to our system, we're going to go ahead 19:52 and let things flow naturally and we're going to do that 19:55 by making the flaky, brown rice. 19:58 Here's the recipe, all you need is: 20:07 And any time do say salt on our program, 20:09 you know what we're talking about, 20:11 we're talking about sea salt. 20:12 And that's all you need, a little problem where people 20:16 say, "Oh, brown rice is great, but it takes so long to cook," 20:21 or "I'm just so tired of it and it's always so hard," 20:24 or "If I do make it, I have to cook it properly because it's 20:26 really sticky and I feel like I need chopsticks to eat it." 20:29 But you don't even have to do that anymore because today 20:31 we're going to make flakey brown rice which is almost like 20:34 the white rice that you make. 20:36 All you need is a nice little skillet as we see here. 20:40 I went ahead and I turned on the fire because you're going to 20:42 need it to get a little hot, alright? 20:45 As-a-matter-of-fact, I'm going to turn it up even more 20:47 to make sure we get the heat going. 20:50 You don't need any oil or anything like that, 20:53 and you just take that 2 cups of brown, whole grain rice 20:57 and a lot of people say, "Well that's little bit more expensive 20:59 than white rice" and I would like to explain that here 21:02 in a second, but first I'm just going to pour that in here 21:04 dry and you're going to get it nice and hot until you 21:07 start hearing crackling and the color is going to start 21:11 getting brown a little bit. 21:12 They say, "Well the brown rice is more expensive 21:15 than the white rice and, you know what, 21:16 they may be on to something. 21:17 But actually, you're going to save even more... why? 21:20 Because you eat less brown rice than you would white rice. 21:23 Anybody ever went to like lunch or something like that 21:26 or even at your house when you have white rice, 21:29 you would take a big plate of white rice and you eat it, 21:31 eat it, eat it, and you'll still be able to go for what? 21:34 Seconds - like, "Ah, can I get some more of this," 21:37 you know, rice and peas or just white rice with some more 21:40 of whatever other items that you had accompanied with it, 21:43 but when you have brown rice, if you've ever noticed, 21:45 when people are about to serve the brown rice, 21:47 they are like, "WAIT, just give me maybe a spoonful." 21:51 Now why are people so afraid of the brown rice? 21:53 You know why they're afraid? 21:55 Because the brown rice is actually a whole grain, 21:59 and you can't be calling for seconds. 22:01 Why? Because when you eat that whole grain, that fiber, 22:05 you remember I told you that little part that they cut off 22:07 of the white rice - that fiber, is indigestible. 22:11 What that means is - your body can't, per se, break it down, 22:14 so what it does is, it expands on you, 22:17 and then you start to get, what? 22:18 Full faster just by eating it. 22:22 So as a result, you may not be calling for seconds, why not? 22:26 Because you are actually fuller now and, as a result, 22:31 well, what is that fiber going to do? 22:32 As it starts to pass through and it expanded on you, 22:35 it's going to go down the digestive tract, 22:37 and it's going to start scrubbing down the walls, 22:40 you know, all of that glue that I was telling you about. 22:42 We don't need to detoxify the system, 22:44 the food will do it naturally for you, 22:46 and that fiber will start to pull it all out. 22:48 And people say, "How do you know when it's coming out?" 22:50 Don't worry, your body will tell you 22:51 because you'll be running to the restroom. 22:53 And that's what happens with the whole grain brown rice. 22:57 And I hope you all don't mind that I'm talking about 22:59 you know, the restroom and stuff like that 23:01 because it's very, very important that we have 23:04 proper movement - y'all know what I'm talking about. 23:07 I'm not talking about dancing. 23:08 I'm not talking about exercising. 23:10 I'm talking about proper movement of the bowels 23:14 there to go to the bathroom. 23:16 So what you do here is just shake it up there a little bit. 23:20 If you notice, it's starting to get a little brown. 23:23 As-a-matter-of-fact, it will even smell like 23:25 popcorn a little bit and so people enjoy doing it 23:28 this way... it smells like popcorn. 23:30 You get it a little, little, little brown, 23:32 not too much and this will actually help us to cut 23:35 the cooking time down on the brown rice. 23:40 So as you see, it's getting rolling there. 23:42 Then I'm going to go ahead and I'm going to take my 23:44 4 cups of water... simple rule of thumb with 23:47 brown rice - for every cup of rice, 23:49 then you add 2 cups of water. 23:51 Now it's nice and hot, so you're going to get a little sizz... 23:53 there you go - now that's what I'm talking about. 24:00 You all, who say you don't cook brown rice, 24:02 from now on, you will never be able to say that. 24:04 And you add a little bit of salt there for flavor. 24:07 I know some people would add a little bit of oil. 24:11 Some people would add garlic. 24:12 I mean, it's up to you, I'm just going to make the 24:14 nice basic one that you can use. 24:16 You keep that on high. 24:18 You let that boil a little bit, follow the instructions. 24:21 When it comes to a simmer and it starts boiling, 24:24 then you put it on low. 24:25 You don't want to interrupt it too much, 24:28 just trust and obey because there's no other way 24:30 to be full and happy unless you trust and obey. 24:34 So you're going to go ahead... 24:35 sorry I couldn't sing it for you all... 24:36 you're going to go ahead and you're going to 24:38 leave that there, let it boil up a little bit, then you put it on 24:41 low heat and we don't have that. 24:44 It will be good for about 30-45 minutes, 24:46 it should be ready and this is one of the keys 24:48 to balancing your blessings is following a schedule, 24:52 and we'll talk about that another time. 24:53 And, I'll leave that there for you, 24:55 but I already have a finished product, okay. 24:58 And this is how it should look there, let me get a little 25:02 fork so you all can all can see the fluffiness of it. 25:05 As you see there, I sprinkled some parsley 25:08 and a little paprika. 25:11 You all know what paprika is, 25:12 it's actually dried red bell pepper, 25:16 and that is your flaky brown rice! 25:19 No more excuses for not being able to cook brown rice! 25:23 Why else is this good for balancing those blessings? 25:25 #1- It's a whole grain, okay. 25:29 So we have a whole grain item here. 25:31 #2- As we talked about, that little 25:35 fiber that is indigestible, so as it is not going to let 25:37 excess things hold on there throughout the digestive tract. 25:40 #3- You eat less of it because you get full faster. 25:44 But there are a couple of other carbs that people 25:46 are afraid of and if you take a look here with me... 25:49 What do we have here? 25:50 We have some bread, we have some whole grain bread. 25:54 This is crucial, we need to start buying some more 25:56 whole grain bread. 25:58 The simple rule of thumb is that when you buy this 26:02 whole grain bread - that it should only have about 26:05 3, 4, 5, maybe maximum 6 ingredients. 26:08 Have you seen the loaves of bread lately? 26:10 I mean, one whole side of the loaf is ingredients! 26:13 And here's another rule of thumb, 26:15 when you start reading those ingredients, 26:16 if there is something on there that you can't pronounce, 26:20 go ahead and just put it down. 26:22 There's an old rule... "When in doubt, leave it out." 26:26 And that's what I want everybody to do... 26:27 When you start reading ingredients and stuff 26:29 at your supermarket, if you don't know what that 26:31 means, just you know... "exolcalalabosphate," 26:35 I just made that up, don't worry about it, don't look for it. 26:37 When you see stuff like that, put it down because it's 26:40 probably no good for you, okay? 26:42 And so when you're going ahead and looking at the ingredients, 26:45 it should only have about 3 or 4 or 5, 26:48 maybe max 6 ingredients, not a whole list, 26:51 and so what we find is whole grain wheat, whole grain flour, 26:57 whole wheat - these are the items that you want to look for. 27:00 I even found, more than likely, in most places 27:03 I find whole wheat pita is pretty good. 27:05 They only have a few ingredients. 27:07 So those are some of the items, but there are some other carbs 27:10 that people are so afraid of, and it's crucial that we 27:13 understand this. 27:15 There are two of my favorite, I don't know about you all, 27:17 but maybe it's your favorite too? 27:18 And one is potatoes, baked potatoes and sweet potatoes. 27:23 Everybody is afraid of the potatoes! 27:26 They always say, "Oh, the potato is fattening!" 27:29 Now, poor potato because it's my buddy, 27:32 and it's actually one of the best friends of the stomach. 27:34 The poor potato gets the blame, remember when we went over this. 27:37 The good guys get the blame! 27:39 It's not the potato that was bad! 27:40 It was what we did to the potato that was bad. 27:43 We baked it and it was healthy, then we put so much stuff 27:46 on top of it which caused the problem. 27:48 So most whole grain items are actually GOOD! 27:51 All of them are good! 27:52 The problem is what we do to it. 27:53 So enjoy some flaky brown rice and have a good time, 27:57 and let's balance some blessings today! |
Revised 2016-04-14