Participants:
Series Code: AL
Program Code: AL000223B
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00:01 Well, welcome back. Welcome back.
00:03 You know, we talked about that Sunday morning-- 00:06 Brunch. 00:07 This take-it-easy brunch and every now and then 00:10 we like to watch a real good nature movie 00:11 or something also in that same time frame, you know. 00:14 Lifetime. Unless we go out of town. 00:15 Now we go out of town quite often. 00:17 Now maybe once a month we're going somewhere 00:19 so we really value the time that we are at home. 00:23 Those Sunday brunches, I mean, just marvelous. 00:25 It will last me a full, at least 6-7 hours. 00:28 It's all decorative. Yes it is. 00:30 And I have trays with all the stuff on it. 00:32 All the fixings. 00:33 All the fixings, all the fixings. 00:35 I think I already told you that we ask our friends, 00:36 don't call us on Sunday morning because that's the day-- 00:38 Or Saturday evening. 00:41 You know-- No weekends. 00:43 Well, you know, and we're talking about this, 00:45 we're talking about brunches and that's because 00:47 we like to take those breaks, you know, 00:48 you need to take a break, a time out, 00:50 and that time out is so important, it's so key. 00:53 And so with that in mind, this one here is another recipe 00:57 that I like to do and it is another recipe also, 01:00 once again as I said before, 01:02 it's a recipe that is already out there. 01:06 But once again, you know what we do, 01:07 we like to tweak it, make it different, 01:10 make it more healthy. 01:11 Okay, because we're really trying to make sure 01:13 that we don't have issues with things like heart disease 01:16 and diabetes and those kind of things 01:17 and these are the kind of foods 01:19 that really are more beneficial to you, okay? 01:22 A lot of times people get in problems, 01:24 get in trouble because of the deserts. 01:26 Absolutely. 01:27 A lot of refined sugars and... 01:29 so this is a sweet dessert 01:32 but doesn't have the refined sugars 01:34 that most desserts will have. 01:35 So this is the key to health. 01:37 Now let's go to some of the things that you're using 01:39 because it may be new to a lot of people-- 01:40 So why don't we do the actual recipe itself first. 01:43 So they can see what it's actually going to be. 01:45 All right. 02:07 Now I really like this recipe 02:09 because it can serve as a dessert 02:10 but also can serve as a morning, 02:13 or as we're talking about now, brunch, um, parfait as well. 02:17 Okay? Okay. 02:18 And yes, you're right when you say it does not have 02:19 all that sugar in it, as a matter of fact, 02:21 when I do my um, tofu-- 02:24 Granola. 02:25 My granola, which I have in my book, 02:26 you know, I do my granola-- 02:28 Because when you really buy a lot of granolas 02:30 at a regular store, it's got a lot of sugars and stuff in it 02:33 that we should not have and so, you know, 02:35 we've talked about that before on our program, you know, 02:37 in order for them to hide so much sugar in the granola 02:40 to make sale they will actually change those words up 02:42 you know, they'll say dextrose and maltose 02:45 and they'll say sugar, it'll say honey 02:47 and really and true, if you put all those together, 02:49 because actually whenever you're doing a recipe, 02:51 I mean, whenever you're buying a item, 02:53 they have to have the, the one that's the most 02:56 at the very top and so when you see things like 02:58 if they want to hide, two and a half cups of sugar 03:00 in that granola, they will change the words up. 03:03 You spread it out. Spread it out. Okay? 03:05 Yeah, so a lot of the times 03:06 granola is like glorified candy. 03:08 Absolutely and so that's why we make 03:10 our own granola ourselves and that way 03:12 we're more assured as to what goes in. 03:13 Not only that, a lot of the things we try to make sure 03:15 we keep up with that as well. 03:16 Then did you make this? Not this one. 03:19 I did not make that one. 03:20 I actually got that from a whole food market 03:22 where they actually do the granolas 03:24 which are more natural, all right? 03:26 But I have a granola recipe in my books as well, okay. 03:30 And now we're also 03:32 in parfaits they use a lot of creams, um, you know, 03:35 half and half's or yoghurts or whatever so, 03:37 because of the fact that we're not going to be doing that, 03:39 I'm going to be using the silken tofu 03:41 and I'm going to be using that vanilla mate mix and also, 03:44 I'm going to be using the vanilla, 03:45 and a little bit of honey because that kind of helps 03:47 this parfait to really have the pizzazz 03:50 and have that kind of character and personality 03:52 as regular creams. 03:54 I remember now because we don't do the milk 03:56 and the eggs and the cheese and all that kind of stuff. 03:58 So we're doing a simulation, and once again, 04:00 we eat with our eyes, so if it looks good, 04:03 it smells good, I know it's going to taste good. 04:07 And so, we're going to make this parfait up 04:09 and you're going to really be surprised at how it looks, 04:11 it's really good. 04:12 Now one last thing about this, uh, mate mix. 04:14 Mm-hmm. 04:15 Uh, 'cause there's other flavor too 04:17 but we're not going to mention? 04:18 No, there's other flavors that go with it, 04:19 but the thing I like about this, 04:20 now when you look at the Vanilla mate pudding mixes, 04:23 they have natural cane sugars in them 04:25 and all natural ingredients so it's not going to be 04:27 anything in there that's going to harmful also, as well. 04:30 And it acts just like regular, you know, 04:32 that jello instant pudding mix? 04:33 It acts just like that jello instant pudding mix, okay. 04:36 So we need that also to help give that flavor 04:38 and that as well. 04:39 So what I'm going to do is I'm gonna go head on, 04:41 I'm gonna go ahead and put the tofu in my food processor. 04:45 Okay. 04:46 It's going to have little bit, uh, when you buy this tofu, 04:48 it actually comes in a, um, retort 04:51 with an actual um-- 04:53 Carton? 04:54 Carton, and it's sealed up so therefore-- 04:57 It'll have little bit of moisture. 04:58 I love it, because of fact, yes, you're right. 05:00 It actually can hold for a while, for a period of time. 05:04 Okay, and you don't have to refrigerate 'em 05:07 unless you open 'em up. 05:09 So I like that as well. 05:10 Okay, and this time, we do all kind of things, 05:13 we make creams and puddings and cheesecakes and-- 05:17 And now we're going to make an actual cream. 05:19 Yeah. Sauces. Right, okay. 05:20 So I'm gonna go head on and get this going. 05:26 All right. 05:44 Now I'm going to stop that because what I want to do is 05:46 I want to make sure that we get all, okay. 05:50 Thank you, I just needed your help, 05:53 that's why I did that. 05:54 I was pretending. I'm you're help meat 05:56 Help meat. Help meat. 05:58 Okay, want to make sure we get that all that down in there 06:01 and now what's going to happen is I'm going to turn this 06:02 back on and this time when I do it, 06:04 I'm gonna go ahead and add in the-- 06:06 What honey and-- 06:07 The honey and also the vanilla and then I'm going to 06:10 slowly pour in the vanilla mate mix, okay? 06:13 Okay. So, put that on there for me. 06:15 Alrighty. 07:08 All right, this the last time, 07:09 we're going to turn it one more time. 07:11 We're trying to get a cream base 07:12 that looks like the regular cream 07:14 that people use and we're not going to, you know, 07:16 simulation of that of a yogurt, all right. 07:19 And while you're doing that the vanilla mate mix 07:22 can be purchased? 07:24 Ah, believe it or not, I actually bought it 07:25 at regular grocery stores as well. 07:27 You know, the grocery stores are now to the point 07:28 where they really know when there are a lot of people 07:30 trying to eat more healthy, so they have a section called 07:32 the Natural Food Section's. 07:34 Look for it in your grocery store, 07:35 and you'll be surprised at the different things they have. 07:37 And as I said before on our show, 07:39 if you see something on a show and you're interested in it, 07:42 why not tell the manager about where you got it, 07:45 you know what I'm saying? 07:46 I know what you're saying. I know what you're saying. 07:47 Okay. Okay, let's do it. 08:01 Okay. 08:03 Now you know, I really should have had, 08:05 I'll tell you what, just take that bowl back there 08:06 'cause I want to go ahead and take this out. 08:08 It's going to be a lot easier to handle, 08:11 if we just take it out. 08:12 There you go. Want this bowl here? 08:13 Mm-hmm. Oh. 08:14 And I'm going to take the blade out 08:15 and that way we gonna go ahead and scoop. 08:17 You want me to lick the blade? 08:19 No, no I don't want you to lick the blade. 08:20 Hold that. Oh. 08:21 I want you to just put that in a bowl. 08:25 Lick the blade... Put this in the bowl? 08:27 Mm-hmm. Okay. 08:28 In the bowl. I got that. 08:29 Did you say lick the blade? Yes I did. 08:31 Did he say lick the blade? 08:34 We're not going to let him do that. 08:35 'Cause he's got a lot more shows he's got to do 08:37 and we can't have that, okay. 08:39 Put it all in there. 08:41 Okay, there you go. 08:44 My boss is, put that in there. 08:47 That's not bossy. Okay. 08:50 Okay, there you go. 08:52 Okay. 08:54 It's nice and creamy. 08:57 All right. 08:59 Now, let's sit this back here. 09:05 Okay I'll stop. 09:06 That everything? Well, just about. 09:08 Okay, okay, now I've got my spoon. 09:12 Now it's time to-- Now, and we-- 09:13 Let's go ahead on and move this 09:15 food processor out of the way. 09:18 All right. Okay. 09:19 And our parfait glasses. 09:22 We got our mixed berries already going over here. 09:25 I love that. 09:26 And them I'm going to just go head on and just do, 09:28 on the bottom first, I'm going to go head on and put in. 09:32 Now can I follow your lead or what? 09:34 Yeah, you can-- you might want to use that spoon. 09:36 Oh, okay. Okay. 09:38 All right, what we gonna do here we're gonna-- 09:40 You might try to get it right in the center there. 09:41 Okay. 09:43 Uh-oh, I missed it. 09:45 That's good. 09:46 Um, okay, that's going to be yours. 09:48 Alrighty. And we're going to put in-- 09:50 Let me take my finger but. 09:52 No, don't do that. 09:55 Let me do it behind because the camera's still on me. 10:00 All better now, okay. 10:03 Guess I have to use yours. Okay. 10:05 I'm just gonna put the berries in. 10:07 So, um, very colorful berries, strawberries and-- 10:10 What can happen is you can actually keep on going, 10:12 think you just want to make sure that you fill this up 10:14 to the top, that's what you're trying to do. 10:15 Yeah, okay, very colorful. 10:20 And now I got the granola. 10:23 Mm-hmm. 10:25 Let see here. 10:30 my finger's so big. 10:32 Yeah. 10:33 See, how am I going to do that? 10:36 Okay. I have-- 10:38 Okay, honey, honey, what I did was I just took this, 10:40 like that, baby, and I just put it in there. 10:44 You got-- 10:45 Okay, put it in there, like that. 10:47 Okay, like that. Like that. 10:49 Okay. 10:51 I'm so glad you're helping me today. 10:53 Okay, and then when you do your little scooping, 10:56 when you scoop, you want to scoop right there 10:58 in the middle like that. 10:59 What, I thought I was trying to do that. 11:01 Right there, like that. Okay. 11:02 In the middle. Okay. All right. 11:04 Now time for the berries again? 11:06 Time for some more berries. 11:07 What time do we have there, okay. 11:09 You want to talk about the tea too? 11:10 Yeah. 11:12 Before we run out of time, honey. 11:13 Okay. I'm just put a little-- 11:14 Go ahead and talk about that. All right. 11:15 Now you know- And I'll help you doing this. 11:18 Now is that gorgeous? 11:19 Now one of the things too that we like to do 11:21 and that is to, we have a tea we make up, 11:23 and the tea is actually a peppermint tea 11:26 and it's made with apple juice 11:27 so let's look at the actual ingredients. 11:40 Well, we've finished everything. 11:43 People always ask the question about, 11:45 I'm trying to keep from putting a lot of sugar in my tea, 11:47 what's the best way to do it? 11:48 The best way to do it is I take apple juice 11:50 and I actually put the apple juice 11:52 on the stove and heat it up. 11:53 And then any kind of tea you want to use, 11:55 that's the decaf tea, that is, mint teas, 11:58 red zinger, any kind of tea you like, is your favorite, 12:01 you take the apple juice to sit over to the side 12:03 and you stick your tea bags in there, 12:05 you put the lid on top of it, 12:06 make sure you don't have it on boil, 12:08 'cause it's over, and you actually get that flavor. 12:11 And sometimes I will take that tea, 12:13 I will actually put it in an ice cube tray 12:15 because I hate to have a drink that is soggy on me, 12:17 where it tastes watered down. 12:19 With the ice cubes. 12:20 Well, if you take and put your ice cubes, 12:21 put the tea in the ice cube tray, 12:22 you actually have it that way as well. 12:24 And so I love it, I've got the orange and the mint in there, 12:28 it has a very, very nice flavor, 12:30 and you can change it up any kind of way you want to. 12:32 What can I say, except that this is a good brunch. 12:35 So no sugar is added? 12:37 No sugar added, no sugar added. 12:38 Okay. 100% apple juice. 12:41 Okay, and the rest of the recipes we have here? 12:44 Let's talk about the-- 12:45 You got that parfait and of course the parfait 12:47 instead of using cream, you can see that 12:49 we actually used in it instead that tofu 12:51 and that vanilla mate mix 12:53 and then also we made those breakfast pizzas, you know. 12:57 Mm, looking good. 12:58 And these pizzas actually are made with uh, egg 13:00 and the mock scrambled, sausage also as well. 13:04 Very good at it, very, very light, very, very good. 13:07 A wonderful brunch. 13:09 It was a brunch idea. Yes, brunch idea. 13:11 Okay, and this is a good idea, right here for the brunch. 13:14 Yes. Let's go ahead and close. 13:15 In John 10:10, "Jesus said, 'I come 13:18 that they might have life, 13:20 and have it more abundantly.'" |
Revised 2015-03-12