Participants: Nyse Collins (Host), Evita Tezeno, Brenda Kemp
Series Code: TOP
Program Code: TOP000011
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00:01 Have you ever wondered how to prepare healthy food
00:02 that actually tastes good? 00:04 Well, stay tuned while Evita Tezeno, 00:06 Brenda Kemp, and yours truly Nyse Collins 00:08 show 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. 00:31 Thank you so much for coming to our kitchen today. 00:34 Today we're gonna be making a raw pecan pie. 00:37 Evita, I know you're from the South, 00:39 do you love pecan pie? 00:42 Brenda, I love pecan pie. 00:43 My grandmother used to make the greatest pecan pie. 00:46 But when I became vegetarian or vegan 00:49 I couldn't eat it any more, 00:51 'cause it was loaded with sugar and eggs. 00:53 And I just had to come up with the recipe, 00:57 and figure out how to eat pecan pie, 00:59 that was dairy-free. 01:01 Exactly. 01:02 Well, let's tell every body what the ingredients are 01:04 for our raw pecan pie, today? 01:06 For the raw pecan pie, you will need: 01:35 Well, let's gets started building our pie. 01:37 Yes. 01:40 First we're gonna take in our food processor, 01:42 we're gonna take the almonds. 01:45 And when they say germinated, that means, 01:48 that they've been soaked overnight. 01:50 Exactly. Yes. 01:51 Okay, I'm just gonna give this a whirl, 01:54 so they can kind of chop up. 01:59 Brenda, you have it all wrong. It goes like this. 02:03 Oh, I'm sorry. Okay, here we go. 02:15 Okay, let me cut off those dates for you. 02:17 Okay, we're gonna put in ten dates first. 02:21 These are five. 02:26 And that's five more. 02:28 Okay, and whirl, mixing again. 02:44 Now what we're gonna do is, 02:45 we're gonna oil our pie pan with a little olive oil. 02:49 So our pie will not stick to the plate. 03:01 There you go. 03:02 And... I'll start doing this. 03:04 And I'll let her do that. 03:07 And we press in the crust, 03:10 'cause we're building the crust here. 03:14 Oh, it smells so good. 03:16 We got to be sharing, get the edges. 03:22 People don't realize that they can enjoy 03:26 all the different desserts and it can be sugar-free. 03:32 It's so easy to still have your cake and eat it too. 03:38 Or in this case pie. Pie. 03:41 And I know this might look a little weird, 03:43 but you got to try this. 03:46 You'll really like it. 03:49 Yeah, different is good. Change is good sometimes. 03:52 Okay. 03:54 Making sure we get the sides, 03:59 don't want a pie without edges here. 04:03 Okay. How's that? 04:05 Okay, let's take the rest of this 04:07 and put this in a bowl, 04:08 so you can use this for your filling. 04:17 Let me take out the blade... 04:18 Yeah, take the blades. Yeah. We're making a mess. 04:22 But it's a good mess. 04:27 Okay, there you go. Okay. 04:32 Now, I'll finish up here for you. 04:39 Okay, we're gonna combine 04:41 the rest of remaining ingredients, just our dates. 04:50 The dates we're using are medjool dates, 04:53 because they are the sweetest. 04:55 And they're my favorite. 04:57 Okay, then we're adding some salt, 05:03 adding in some lemon juice, 05:08 cardamom and coriander. 05:11 Cardamom has such a wonderful aroma. 05:14 I just love it. 05:18 Vanilla extract. 05:23 And we must tell the listeners 05:24 also to make sure to read the ingredients, 05:26 because a lot of the vanilla extract 05:29 has alcohol in it. 05:32 And this is alcohol-free vanilla extract. 05:36 Okay, got that in place, and we're going to mix again. 05:47 Hmm, I smell cardamom already. 05:52 No, we need it more. Little bit more. 05:58 I can get some of this beside. 06:05 It's really sticky. Yeah, it's real sticky. 06:10 But we have to press it in anyway. 06:12 Okay, it's a real messy, but it will be wonderful. 06:16 Okay. Let's get this out of here. 06:22 And the best thing to do is 06:24 to wet your hands with the little oil first, 06:28 and lets put it in there. 06:33 I'll let you do that, 06:34 and I'm going to dress it with the pecans. 06:39 It's real sticky. Sticky but good. 06:49 Okay. 06:50 Yeah, it's really sticky, but it's good. 06:53 Okay. Let me press it out. 06:59 Another real simple recipe, 07:02 I don't know if I would eat this for breakfast. 07:04 I would. 07:09 I'll put some oil on my hands. 07:12 I'm gonna handle the sticky part. 07:19 Okay. 07:22 I guess I could help, but I'm sticky. 07:26 Okay. 07:27 Now dress it with pecans. 07:34 Just kind of pile them on. 07:38 I like to put on the face. 07:43 Let me get enough of them in there. 07:45 Yeah. 07:48 But they get the idea. Okay. 07:56 It's wonderful. 08:01 This is going to be delicious. 08:07 Okay. 08:12 All right. 08:15 Put one there and one more there. 08:18 Let's get some on these edges. So we cover it all. 08:26 Okay. And there you have it. 08:29 Your raw pecan pie. 08:38 Salad express. 08:40 We all know we want to live healthy. 08:41 We all know we want to eat healthy. 08:43 But sorry to apologize, 08:45 eating healthy is not just about salad. 08:47 But even though salad is very important 08:49 and we should try our best 08:51 to get it in as much as possible, 08:52 let's continue to do so. 08:54 However, a lot of times people don't want salad, 08:55 because maybe it just doesn't taste right, 08:58 or maybe it doesn't have the right dressing 09:00 and stuff like that. 09:02 Or for those who love it, they enjoy it, 09:04 but they wonder why they're not balancing their blessings. 09:07 And they eat salad every day, 09:08 but why, why am I still adding on extra blessings, 09:11 and for those who never tuned in, in our program, 09:13 we never say you're fat or skinny, 09:14 some are just over blessed, 09:15 wherever you want to put it, and some are under blessed. 09:18 And we just want to learn how to balance those blessings. 09:20 Well, one of the keys 09:21 that people are not balancing their blessings, 09:23 even though they're eating salad every day, 09:24 every day, every day, every day, 09:25 is because they are adding unnecessary fats 09:28 to their salad. 09:30 And I know, you all know what I'm talking about, 09:32 they get crazy and they go overboard with the dressings, 09:36 and no matter which one it is, the Italian, the ranch, 09:39 the thousands islands you just make it up, 09:41 and it's overwhelming. 09:43 Couple of reasons why? 09:44 Number one, the dressing, 09:46 the primary base of that dressing is what? 09:48 It's oil, okay. 09:50 No matter how many ways you cut it, 09:52 oil is 100 percent fat, all right. 09:55 Let's look at the best oils out there, 09:56 the grapes seeds, and the olive oil, 09:58 and the extra virgin and stuff like that. 10:00 That is just 100 percent fat. 10:02 So the more you start adding on, 10:05 the more blessings you add. 10:06 Some people when they find out 10:07 extra virgin olive oil is like good for you, 10:09 they go crazy within one second, 10:11 they are like taking a piece of... 10:15 Or first they are like sprinkle in it all over, 10:18 or actually a thunderstorm on their salads, 10:21 you know what I mean just all kind of olive oil over it. 10:24 Number two they'll take it like a piece of bread 10:26 and they're like oh, olive oil is good for me. 10:28 So they totally like baptize it in the oil, 10:31 and that sometimes we use that like that piece of bread 10:35 when we go out to eat. 10:37 You know how they put the little tray there 10:39 or a little plate and they've already put the oil there. 10:42 We use it like a cleanex 10:43 and this is like sipping up everything that's there. 10:47 And we wonder why we can't balance our blessing? 10:49 Because we are taking in too much fat. 10:50 Even though we may not be eating 10:52 a lot of fatty foods, that oil even though it's good 10:55 and I know we want to look at the French, 10:57 and we want to look at the Italians 10:58 and what they're doing with the oil, 10:59 and they're using it like, why can't we do that? 11:01 It's just still too much and is unnecessary. 11:04 So what we can do is we can keep it simple. 11:07 We're gonna learn how to make our own dress 11:09 and I'll give you a simple one to on the road to go, 11:12 and it's really simple and easy. 11:14 And I want you all, I hope you all are ready for this. 11:16 Because today we have a special item 11:19 lined up for you. 11:20 Not only that we're gonna make what I call, 11:22 my not so fruity fruit salad 11:26 and a nice little creamy dressing. 11:29 We know some people call it tofu mayonnaise, 11:31 you can call it whatever you want. 11:32 You can use it as mayonnaise, 11:34 and I'm gonna show you how to do that, 11:35 and you could use it as a salad dressing. 11:38 And what we're gonna do, 11:39 we're gonna go to that recipe here, real quick: 12:09 Okay, really simple, really easy to make. 12:13 And if you don't have time for this, 12:14 I'm gonna show you another recipe. 12:16 But what you do is you take the super, super soft tofu, 12:19 you drop that into the blender. 12:22 Okay, really simple and easy there. 12:24 Then, I already mixed up the salt 12:26 and the seasonings in there. 12:29 You just pour that in there as well. 12:32 One of the key items is the dill. 12:35 Oh, man this is what takes it over the top for you. 12:38 And if you notice most of those dressings 12:40 that we buy in a store, 12:42 the key ingredient after oil is what is known as vinegar, 12:47 and the last item here is the cashews. 12:50 Okay so, nothing wrong with the fats, right. 12:52 Fat is actually good for you, 12:55 but the problem is sometimes we use too much of it, 12:58 as we just explained here with some of those dressings. 13:02 So you put all those items up, 13:04 and keep some water around just in case you need it. 13:07 Matter of act, you could even put a little 13:09 just to help with the blending there. 13:12 And the thing is 13:14 you want to keep it as creamy as possible, 13:16 and because that tofu is like really soften stuff, 13:19 it won't have a problem blending it up. 13:21 So I'm just gonna blend it till its nice and creamy 13:23 and then we'll take a look at it. 13:44 All right, and if you see some of those spies 13:46 are trying to get away from getting blended, 13:49 so I'm just gonna go ahead and stick my spoon in there, 13:51 as everybody needs to be included here. 13:54 And, and there we go, 13:57 and we'll put that back on one more time. 14:00 And you also want to blend it, 14:01 so you don't hear that crackly sound anymore, 14:03 because that's the cashews, right. 14:04 So that's breaking down cashews and stuff like that. 14:06 When you hear the crackly sound 14:08 that means, it hasn't been blended properly. 14:10 So here we go. 14:18 Done, voila, we are finish with our tofu mayonnaise 14:23 /dressings/dip/something you just whatever. 14:29 It's actually fantastic. So you have it right there. 14:33 You have the dressing and is very, very, very easy, 14:37 I'll just grab a spatula or even a little knife here. 14:41 And look how nice and creamy that is. 14:44 Oh, man, especially after you put it in the fridge, 14:47 when you put in the fridge, it will get a little, 14:49 a little thick not too much. 14:51 It gets nice and thick there. 14:52 And so now you have 14:54 our tofu mayonnaise/dressing /dip/sauce you name it. 14:59 Now here is the good thing about it. 15:00 The cashews are actually loaded with magnesium, okay. 15:04 Magnesium is good to relax the muscles 15:05 and arteries and stuff. 15:07 So you can enjoy this, so it's good for that. 15:10 What else do we have in here, we have the tofu. 15:12 Tofu is fantastic, it provides phytoestrogens. 15:16 Now let me explain that real quick. 15:17 I said phytoestrogens, that means plant based, 15:20 these do not, I repeat they do not work 15:23 like the estrogens that we are typically known to be aware of, 15:28 you know, in the humans, okay. 15:31 So here is the thing 'cause every body say, ah, 15:34 the estrogen, you got a watch out for this and that 15:37 and stuff like that, so watch this. 15:38 If you have a concern with the tofu and stuff, 15:40 pull it out, when in doubt, leave it out 15:43 or I like to say drop it out. 15:45 So you don't have to use that, 15:46 you could just use the little more cashews, 15:47 same recipe, you know, so it's up to you, 15:49 you could even try make up some new item. 15:51 May be take some rice, I don't know, 15:54 cook the rice and probably blend it. 15:56 There's something new, and actually, 15:57 I'm gonna make a note of that. 15:59 Or even, like, probably even potatoes or something, 16:01 and you can do probably the same recipe 16:02 and see how that goes. 16:04 Let me know or write, do something. 16:05 And you have that right there. 16:07 So here is the good news, 16:08 so you have the good type of fats that are helpful. 16:12 You have something that actually tastes good 16:13 that you can put on your salad, so enjoy your salad. 16:16 And as we saw it's very simple and easy to make. 16:19 So you can actually save some money here as well. 16:22 But the most important thing, 16:23 we're not looking here just to save money, 16:25 we're looking to save our lives. 16:26 And so what kind of salad, 16:28 matter of fact even before I get to the salad, 16:30 I'll show you real quick 16:31 how to use this as a mayonnaise. 16:33 So take a quick look, I'll take this 16:35 'cause I have one of our little burgers 16:36 that we made here. 16:38 I'm so sorry, I have a little burger here, 16:40 and what I am going to do, 16:44 I'm gonna take some of this mayonnaise and put it on. 16:47 Anybody likes burgers, if you know a good burger, 16:50 it has to have some mayonnaise on it, right? 16:53 So I have my mayonnaise 16:55 and I am gonna go a little heavy. 16:57 Most times we put on the mayonnaise, we're very... 16:59 We're putting on sparingly 17:00 because we know that they're just like eggs and oil, 17:04 and more oil. 17:05 But now you can go a little extra heavy if you want, 17:09 but of course this is a moderation and temperance, 17:12 but I want mine to have some good flavor. 17:14 Then I'll take this, I'm gonna go ahead, 17:15 I'm gonna have a fruit burger, 17:18 instead of just like typical veggies 17:20 your lettuce and stuff, mix it up, throw in some, 17:23 what do we have here cucumbers and items of that nature. 17:26 You can even take some guacamole 17:28 and if you don't mind, 17:29 I love myself some ketchup on my burger. 17:33 So if you tuned in, in one of our shows, 17:36 we show you how to make some ketchup. 17:38 So I'm gonna put some ketchup on that as well 17:42 for all of burger lovers yeah, yeah 17:44 know what's happening here. 17:45 This is a real, this is a real burger, 17:47 so you mix that in there 17:50 and then put that on top. 17:55 And now I'm gonna go ahead and cut... 17:57 I'm sorry, I'm just spending so much time on this burger, 18:00 'cause I love them, 18:02 and I'm gonna hurry up and finish 18:04 and then we have our nice burger 18:06 with our mayonnaise and enjoy that dish. 18:10 So you can use the tofu mayonnaise 18:12 therefore for the burger, 18:15 you could also use it for a salad, okay. 18:17 And I'm talking about the fruit salad, and well, 18:20 they're not so fruity fruit salad. 18:23 And we're gonna show you how to do that, 18:24 and we're gonna explain it just a little bit. 18:26 Now bear with us, when you see it you may, 18:28 hey, is that a fruit salad or a veggie salad. 18:30 But I'll explain here surely 18:32 and just go ahead and grab these items 18:33 and we're gonna look at not-so fruity fruit salad. 18:58 Now that's real simple, 18:59 I think most of you have those ingredients at home, 19:02 if you don't, don't stop, 19:04 you don't need to run through store, 19:05 use what you have, all right. 19:07 If you only have red bell pepper, 19:08 it's great, just do that. 19:10 I like to add a little color to my food 19:11 and items of that nature. 19:13 So what we have, this is our fruit salad. 19:15 Now many people are thinking 19:16 how in the world is this considered a fruit salad. 19:19 Well, it's real simple. 19:21 Bible said if it has a seed, 19:23 well, a fruit is something that bears a seed. 19:25 So let's looks at this sort of red bell peppers, 19:27 red bell peppers 19:28 one of the highest sources of vitamin C 19:30 almost four times of amount of vitamin C than orange. 19:35 This right here is loaded, fantastic, enjoy it. 19:38 I know it costs more money than the green one, 19:40 but it's worth every penny. 19:42 The green one is per se unripe, it's not ready, 19:45 it's not ready for use. 19:46 This one if you leave it on the vine 19:48 just a little bit longer, 19:49 if it's green, it will turn what, red. 19:51 And most people like whatever I don't believe it, 19:53 like myself because I grew up in New York 19:55 and I never saw like farms and stuff, 19:57 but I found one in the store. 19:59 Now take a quick close look at this. 20:01 This one look like it's about to go. 20:02 But that's all right. 20:04 If you notice you see the different colors there, 20:05 that it used to be green, okay, it used to. 20:09 But because it took a little time 20:11 then it started to mature ripping 20:12 and so now you get that was turning from green, yellow, 20:15 whatever and then it ended up at what, at red. 20:19 So if you don't believe it before, now you believe, 20:22 because I caught one in the middle. 20:24 So this one should have been hanging out on a tree 20:28 or a vine a little bit longer, but no problem, 20:30 this is good for like demonstration purposes. 20:33 Also if you notice we'll be putting there another fruit, 20:35 you're like what fruit, because it has a what? 20:38 It has a seed, it's the avocado. 20:40 Everybody knows avocado, 20:42 some call it avocado in Texas they call it, 20:44 they never call it avocado, they call it guacamole, 20:46 because all we not to do is just eat it up, 20:48 and this here is fantastic. 20:52 Now a lot of people are afraid of the avocado. 20:55 Do you know why? 20:57 They're afraid not only 'cause of the price 20:59 which is something to be afraid of these days, 21:02 but they're also afraid because they think that it actually... 21:05 They think that it has cholesterol. 21:07 Now there's a real quick rule of thumb, 21:09 and I know some people even told them, 21:11 hey, this thing has cholesterol 21:13 so stay away from it and don't use it. 21:15 And I've heard it, I've heard it all. 21:18 Well, let's understand cholesterol real quick, 21:20 and we'll have the experts come on 21:22 and explain that real quick. 21:23 But in regards to food, 21:24 cholesterol is normally manufactured in the liver. 21:26 Okay, so if something has a liver, 21:28 of course if something that has a liver, 21:29 may it's related to something that has the liver, 21:31 if it even has a face or a momo or is a mushroom 21:35 or something of that nature, 21:36 then it will always have cholesterol. 21:38 So let me ask you a quick question. 21:39 Does this have a liver? Not quite. 21:41 Does this have a face? 21:42 Well, I guess you could draw it in, 21:44 or something like that, but it doesn't. 21:45 It doesn't have any of those, 21:46 so this in general and you can look at the science, 21:49 it has how much cholesterol, absolutely no cholesterol. 21:52 But what it does have, it has a lot of fat, 21:55 actually good fat. 21:56 One person said 21:58 that you could probably live off a avocado or bread 21:59 for the rest of your life, because that has so much fat, 22:01 vitamins and minerals which is actually good for you 22:04 and it also works for populations. 22:07 They also said that, there are two cities in the world, 22:09 that kind of use the most avocado 22:11 and you could tell that it works 22:12 and they're the most populated cities. 22:14 And I am talking about Mexico City and Tokyo 22:17 and they love avocado and you see the results. 22:20 There'll be fruitful and multiply 22:22 and so enjoy the avocado what it actually does for you, 22:25 it actually lowers your cholesterol. 22:29 Now let's think about this for a second. 22:30 How could something if that what people say, 22:33 that's why I can't live by he says, she says. 22:35 You know what he says, she says, 22:36 just look at your right or to your left, 22:38 and the people next to you, those are who he says, she says 22:40 they will say something, 22:41 but they personally haven't study it. 22:42 Unless they did study it, 22:44 and they say oh, it has, it has that. 22:45 But how could something 22:46 that has cholesterol has cholesterol, 22:48 because we know it doesn't, 22:50 how could it lower your cholesterol, 22:52 doesn't make sense 22:53 because it doesn't have any cholesterol. 22:55 So enjoy it, but the only catch is 22:58 we need to be moderate okay, and temperance. 23:01 Now they have these little ones that we just use here today. 23:04 The hash avocado, I'll call it, hmm, avocado. 23:08 You know why I call it hmm avocado 23:09 because you just think about it, 23:10 and you already finish eating it. 23:12 So somebody tell me I ate one, hmm avocado, 23:15 take a "hass avocado." 23:17 I say oh, man no problem, is that too much, 23:19 is that too much, oh, man enjoy it 23:20 especially if you eating twice a day 23:22 and you exercise and stuff like that. 23:24 But in the islands in the Caribbean 23:26 and it may be in South Florida, and maybe in Mexico, 23:29 and South America you know the nice climate facing, 23:32 they have these big ones. 23:33 Some of them are so big, 23:34 they are like the size of your head 23:36 and if somebody tells me, man, I ate one of those today, 23:38 I say too much, too much, too much, too much fat. 23:42 And there you gonna find just some adding on extra blessings. 23:44 So no, no we don't want to do that, 23:46 we only want to have may be like a serving one or two. 23:48 Have a quick little tip for serving sizes, 23:51 a handful is the serving, okay. 23:53 So, just more or lesser serving, 23:54 yeah, and so the children, should they eat the same thing? 23:57 Well not quite, because their handful is what smaller, 23:59 so they got the smaller piece. 24:01 Now if you have big dad like my dad, 24:02 he is like six something and all the stuff 24:05 and he has a handful. 24:06 His handful will obviously be what, more than mine. 24:09 So that's something that you can try to use in future 24:12 anytime you think of servings, just think of what, a handful. 24:15 So that's the avocado enough of that, 24:17 but it's also good for anemia, this thing is amazing. 24:20 You know how it also lowers the cholesterol 24:21 'cause they have the soluble fiber 24:23 and so that helps to prevent the situation there 24:26 with the packing of the order. 24:28 So this is amazing. 24:29 It also works as natural diuretic 24:31 so person who has like severe swelling 24:34 of the lower extremities, edema, 24:37 they can also have a little piece, 24:38 but also follow your doctor's instructions, 24:41 keep all food at excess salt and by God's grace 24:45 a little exercise just make sure 24:46 you let your physician know what you're doing. 24:48 And you can get rid of that problem. 24:50 I remember one lady she says, man, I started using this, 24:53 I started using artichoke, I started eating some 24:55 that are not so fruity fruit salad 24:57 and by God's grace 24:59 because she has severe swelling in her lower extremities 25:01 for quite sometime and you're ready for this. 25:03 And like less than a week, week and a half time, 25:06 the swellings slowly but surely started to go away 25:09 and she was so excited, 25:11 and she call us back for more information and stuff. 25:14 And I said, well, all information 25:15 is in your local supermarket, 25:16 the fruits, the veggies, the nuts, 25:18 the grains, all of these are excellent for you. 25:21 So back to the salad now. 25:23 We're gonna enjoy our salad so what do we have here? 25:26 We have the cherry tomatoes, we have the cucumbers, 25:30 we have the red bell peppers, the oranges ones, 25:34 you name it, we have it here. 25:36 Why do we call it fruits? 25:38 Because what does Bible say 25:39 "If it bears a seed, then it's a fruit." 25:41 So in general these are all what? 25:43 Fruits. 25:45 And I know there's a big thing don't mix fruits 25:47 and veggies and everybody's crying over it and stuff 25:50 and there is some points to it. 25:53 And what it actually does, 25:54 see it just says it's not preferable, okay. 25:57 So try, so try your best to keep them separate. 25:59 If you can't, you go by somebody's house 26:01 and they have the big salad 26:02 and there is tomatoes and cucumbers 26:05 and greens and all stuff. 26:06 Are you gonna say oh, oh, sorry, 26:08 I can't have your salad 26:09 because that have fruits and veggies. 26:11 No, be nice, show some love and stuff like that. 26:13 And you know enjoy but to each as own, 26:15 the programs are great bit of seed, 26:17 take the information you find helpful, 26:18 if you don't agree with something, 26:19 no problem, spit out the seed. 26:21 But before you spit out that seed, 26:23 make sure you study it 26:24 because you may be spitting out 26:26 something that will save our lives. 26:28 So we have our little fruit salad here. 26:30 Fruits normally in general 26:32 work for like cleansing out the system, 26:34 and there you have your veggies 26:35 so I usually do the fruits for breakfast 26:37 and then veggies for lunch. 26:38 So the fruits they help with the cleansing of the system, 26:40 and then you have the veggies 26:42 which help with the revitalizing 26:43 or replenishing of the system. 26:45 So you can mix and match however you want, enjoy it. 26:49 But I'm gonna mix and match, all right, 26:51 and I'm gonna go ahead and I'm gonna pour my avocado, 26:55 and if anybody still thinks that avocado has cholesterol, 26:58 no problem, no problem, just go ahead 27:02 and don't eat the avocado in your house. 27:04 I'll give you my address and just mail the avocados, 27:07 but overnight, please because I don't want them ago back, 27:09 because avocado are so expansive these days, 27:11 I can use the couple of donations of avocados. 27:13 So what we will do. 27:16 We'll mix that together and I'll get you both ready 27:20 because we almost done 27:21 and we are going to eat this thing. 27:23 You just look how pretty and beautiful it is. 27:25 You know the first step in digestion 27:27 not only is the smell, but it has to look good. 27:30 And so I'm just gonna go ahead. 27:32 I'm gonna pour this back into this bowl 27:34 or matter of fact 27:35 I'm just gonna put that on a side of my sandwiches there. 27:40 Look at that excellent, excellent, excellent. 27:42 And then I'm gonna put some of my dressing on that. 27:46 So go ahead and you all enjoy, 27:48 yes I want it little heavy, but give it a try. 27:51 Let me know how it tastes, 27:52 and you can have your not so fruity fruit salad. |
Revised 2016-09-13