Participants: Paula Eakins, Curtis Eakins
Series Code: AL
Program Code: AL00138C
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00:01 Well look at that, oh! collard greens,
00:04 we have our collard greens with the soy baco 00:05 bits on top of it and no animal product whatsoever. 00:09 No animal products at all. Then we made the 00:10 Mushrooms Steaks and the mushroom steaks 00:12 with the smother in the mushroom gravy this 00:15 is very, very delicious and tastes wonderful, 00:17 looks good. And then we also did of course 00:19 our No Bake Banana Pudding, oh! My goodness 00:23 and we have to dig into that, yes. And you know 00:25 I kind of mentioned to them about the rest of 00:27 the things to go with southern cooking that is 00:29 baked sweet potatoes which I've already done 00:31 and also our corn bread and all the recipes 00:34 that we have here in our Revised Vegetarian 00:37 Cooking Made Easy cookbook as well, okay. 00:39 Now, Curtis you have some special that 00:40 happen also that we did really we went to 00:43 one of our areas in Georgia, yes, and did a 00:46 program. It was in Carrollton, Georgia and 00:48 this is some pot holders that grandma Evelyn 00:52 made for both of us and she made one for 00:54 you and one for me too. So grandma, 00:57 call her grandma Evelyn or just grandma and 00:59 grandpa, and grandpa, yeah okay. And they 01:02 made these up and we though that wonderful, 01:04 lovely, we love you grandma. Every time 01:05 we go somewhere when we go to different 01:06 places once again topping that Southern 01:08 hospitality, that's right, people feed us and 01:10 put us up and then on top of it they give us 01:12 gifts, yes, praise the Lord. So just keep them 01:14 coming, keep those gifts coming, just keep those 01:16 gifts coming, yes, we love you grandma okay. 01:18 Now, okay now foods from the earth, 01:20 food from the earth. Foods that the creator 01:22 God has made, yes, earth and we talked 01:24 about the whole grains and we talked about 01:26 the vegetables and we are talking about the, 01:28 fruit, plant based diet, that's right. 01:31 No cholesterol whatsoever, okay virtually 01:33 no saturated fat, very little saturated fat. 01:35 No refined sugars, alright. Satisfied, 01:38 now let's maybe we can try some of these 01:40 things out let's start with the dessert and 01:42 then we can just kind of work around with the 01:44 clock rounds that what do you think? 01:45 It would figure that you want to start this 01:47 dessert first. Well, I want them to see my 01:48 expression because, okay, this is very important 01:50 'cause people may not believe that this food 01:52 tastes good. I don't know what's gonna 01:53 happen so that's the reason why I had you 01:55 make one and I made one because I knew 01:56 you're gonna ask me at the end of the show, 01:58 could you have some banana pudding, okay, 01:59 okay. Now, and so you might want to see where 02:05 we're going with this, I don't know because I 02:07 hear the music so that's means we have less 02:08 than a minute left. So, so you might want to 02:10 just go ahead and close out then, 02:11 you know what I am saying, okay no, 02:13 that's not what I had in your mind, 02:14 what did, so Jesus say what, no Jesus didn't 02:16 say, well not yet. It is so good maybe one 02:25 more honey, just a few more seconds you know, 02:29 not gonna be able to close honey, 02:32 keep on going, this is so good, so good, 02:33 so good, so good, oh! You need to try this 02:34 yes. Revised cookbook global, not global 02:37 vegetarian, but Revised Vegetarian Cooking 02:39 Made Easy. Okay, and all these recipes are 02:43 in your revised cookbook correct, 02:45 that's right, okay that sounds good. 02:47 Well, I think we should close now as we tease 02:49 people well as always John 10:10, Jesus said, 02:52 I come that they might have life 02:56 and have it more abundantly. |
Revised 2014-12-17