Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL000206C
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00:01 Well, we completed this program. I'm using the lentils.
00:03 Yes, we have. Okay. 00:04 We have gone lentils, crazy. 00:08 We started off with the lentil stew 00:10 that has the potatoes and carrots, 00:13 onions and celery, all the good stuff in it. 00:16 Okay, and then we kind of move from there 00:18 to make another those lentil burgers. Oh, yes. 00:21 And who'd thought you can take those lentils 00:22 and turn it into a burger. 00:24 Burgers! Nice and plump, juicy looking. 00:27 Tofu, and parsley all the good seasonings inside that. 00:28 Nice and golden brown. It shows a whole wheat with lettuce. 00:32 There some tomatoes. And tomatoes. 00:33 Good, you got to going on. 00:34 Or you could use red onions also with that too 00:36 and I'm telling you it really is good, okay. 00:38 And then on the top of that, 00:40 you know, there is two things you could do. 00:41 Number one, you can have the Lentils, 00:43 sometimes we have the Lentils 00:44 and just have may be corn bread with it, 00:46 you know, as a meal or you can have the lentils 00:48 and also the burger. 00:50 But now this burger is actually going to go 00:52 with those oven baked fries, fries, okay. 00:54 And we say oven bake because the fact 00:56 we actually put them into the oven. 00:57 That means you are not doing deep frying 00:59 or anything like that. 01:00 So these are not fattening fries. 01:01 These are not fattening fries. 01:02 Just soak up of the fact. They are just oven baked. 01:04 As a matter of fact, as a matter of fact. 01:06 Yeah. Let's take a little-- 01:07 I know you are going to say that. Okay. 01:08 We got the skin on it also as well. 01:10 Yeah, so I'll taste the potato and-- 01:14 I am pulling back, I'm not trying to get you 01:16 eat the whole one. 01:17 I thought that was the whole fry, okay. 01:21 The seasoning comes through. 01:23 Okay, baby, what about the lentil stew. 01:27 Can you work with me on that one? 01:29 I knew you must say that. Did you know that? 01:31 While you got pulling you mouth. 01:33 Yeah, because all the time I do it. 01:35 Oh, look, okay. 01:37 I'll just start looking underneath here, okay. 01:40 So you got potatoes and carrots and lentils and celery. 01:44 And every thing in there. 01:45 Peppers, and what about some potatoes 01:47 and carrots on that spoon. 01:48 Oh, I was gonna go first. Ladies first, ladies first. 01:51 I thought Adam was before Eve. 01:55 No, okay. It's my turn. 02:00 Let me just save it a moment for a minute. 02:01 Okay, while you are saving a moment, 02:02 won't you feed me? Hmm. 02:07 That was a carrot, that was a carrot with that, 02:09 nice and season potato? 02:11 I want the potato, baby, one more time. 02:15 That's good, honey, looks like a parsnip potato. 02:17 Honey, harsh, shouldn't just stop. 02:18 Oh, mercy. Okay, now again. 02:22 It's easy to do, the lentils are plant-based 02:26 zero cholesterol, zero saturated fat, 02:29 and lots of fiber to the system. 02:31 I mean this a well-balanced meal. 02:33 You know, we have the burgers. We have fries. 02:35 You know, we should have a shake. 02:38 No, I can't make a shake out of lentils. 02:40 No, well, may be something on a side. 02:43 Just shake on a side or something like that, okay. 02:45 Anyway, it's been pretty good program 02:47 and again stay with us for the rest of the series. 02:51 We are going to be talking about, 02:53 eight natural remedies so stay tuned for that. 02:56 Well, as always John 10:10, 02:57 "Jesus said I come, that they might have life 03:01 and have it more abundantly." |
Revised 2014-12-17