Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL00178B
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00:01 Well, welcome back okay. This is a easy very
00:04 simple recipe and we're gonna look at the 00:07 ingredients for it, it's entitled Hungarian 00:10 Goulash. Alright let's do it honey. 00:12 It calls for: 00:38 Okay. Lot of ingredients, 00:42 lots of ingredients in this one Curtis, 00:44 Hungarian Goulash and I've got everything 00:46 here in front of me, everything here, why 00:47 don't you go ahead and get our fire started so 00:49 I can get this, okay, olive oil, we'll begin 00:51 with the olive oil. Get that olive oil heated up, 00:53 turn it down a little bit more, up a little bit 00:55 more baby. There you go, and I'll probably 00:58 turn it down a little but more if I get that 00:59 going, alright. Alright, we're gonna go ahead 01:01 and put in the olive oil, no animal protein in 01:04 this dish, no animal protein, meat protein, 01:07 I did mention in this though the Boca Burger 01:12 Crumbles. Yeah let's talk about that, that 01:13 maybe new to some of the viewers and these 01:15 are Boca Burger Crumbles and they already 01:19 come frozen, alright and you don't need that, 01:22 throw them out, you know it's already 01:24 pre-cooked as a matter of fact and so it just a 01:26 matter of, and you can get this at a grocery 01:28 store, all the major grocery stores have it. 01:30 Now if you don't have access to the Boca 01:34 Crumbles, then you can use any kind of mock 01:37 of ground beef or something that's supposed 01:39 to be a stimulation of a ground beef in this 01:40 particular recipe, alright. We've got our 01:43 fire going here Curtis okay and I'm gonna to 01:45 have you go ahead on and start the onions for 01:47 me, get the onions going and I'm gonna to 01:49 finish up the, I'm gonna to go ahead and finish 01:52 up the green peppers tat goes in there. That's 01:55 the big one honey, can we, oh let me get this, 02:00 there you go, okay, I can work with this, a big 02:03 spoon, a big spoon, alright and go ahead and 02:04 get that, once you're finished with that, 02:05 go ahead and put that garlic in. Garlic, 02:07 uh hmm, this is what gives it a real nice 02:08 flavor. Hungarian Goulash, okay. Hmm hmm 02:12 hmm. Now you did mention about the onion 02:16 powder and garlic powder, yeah, as opposed 02:20 to onion salt and garlic salt, why don't you 02:23 explain that honey, right. When we talk 02:25 about the onion and garlic powder as we use 02:28 the powder as verses the onion and garlic salt 02:31 because of the salt content and we're trying 02:33 to make sure we don't have an extra amount of 02:35 sodium in our products when we're doing 02:37 these different foods on, on the Abundant 02:39 Living show and also here at 3ABN. Alright, 02:42 so basically what they'll do is you'll have the 02:45 garlic salt or onion salt, which is really salted 02:48 garlic and salted onion. Okay, because if the 02:50 flavor is so strong, they can really get away 02:52 with just putting in a little bit, so with that in 02:54 mind, we just wanna go with the powder. 02:56 Okay, alright. Looking for the powder, let's go 02:57 ahead on in scraping those peppers. Alright, 03:00 this is a very pretty dish, yes it is, do well 03:02 Curtis very, very attractive dish. When was 03:04 the last time you made this for me, can you 03:06 remember. This is a new, this is actually a new 03:08 a new dish, just coming out of our, 'cause you 03:09 this for me, our supplement now. oh okay, 03:11 this is a new one coming out of our 03:13 supplement pack. Okay. Alright. Gonna get 03:16 back going and this takes a few minutes and 03:19 then with that I'm gonna to go ahead and start 03:21 pouring in this protein dish and because you 03:24 were talking about protein, without the 03:26 baloney, this is a real good time for you to 03:28 kind of go through, you've got too much to 03:30 get there, you want to do, I'm going to go 03:31 ahead and add my protein in and then I'm 03:33 gonna go ahead and put in my spinach. 03:35 While Curtis is showing you the 03:37 demonstration, my onion and garlic powder 03:39 and then lastly my salsa, okay alright, okay 03:42 well you do that honey, I'll help you, let's get 03:44 over here. Now again, a lot of people are 03:46 wondering, well how much protein do most 03:48 people get on a daily basis, as I mentioned 03:50 before based on the international studies 03:53 around the world they suggest that we need 03:56 only about 25 to 35 grams of protein. Once we 03:59 reach about 40 to 50 even 60 gram, you start 04:02 losing calcium from our bones and it stresses 04:05 also the kidney. Let's take a typical breakfast 04:12 here and again this is typical, now what I have 04:13 here is two strips of bacon, scrambled egg and 04:16 a cup of coffee, this is a typical breakfast for 04:20 some people not all. And so we're gonna put 04:23 that breakfast right there, so you can see it 04:26 and the amount of protein in that breakfast 04:30 alone is 19 grams, alright. Now let's go to our 04:35 lunch, I decided to go with a fast foods lunch 04:38 since most people, not a whole lot, but a lot of 04:41 people do eat out on a regular basis. So this is 04:44 a meat patty, 3 ounces, a hamburger bun and 04:49 also French fries and a milk shake. This is 04:53 noticed as some people may take in, not 04:55 everybody and again this can be varied, but 04:58 again this is a lunch that we have here for a lot 05:01 of individuals, maybe on a daily basis. 05:04 Now, the amount of protein for their lunch 05:07 is 45 grams of protein, just for the lunch alone. 05:12 Lets move to the supper time, now we have 05:16 here is a chicken, two pieces of chicken, 05:19 we have macaroni and cheese, we have green 05:22 beans and also a soft drink. This is a supper, 05:26 again a lot of things can be varied here, but I 05:29 just give you an idea of a typical supper, that 05:32 maybe a lot of people may consume and in 05:35 that amount of meal of protein, in that meal 05:38 you have 35 grams of protein in the supper 05:43 alone. Now with that in mind for the 05:45 breakfast, the lunch and the supper, will you 05:50 combine all those grams of protein in a daily 05:53 basis, you're looking at over 100 grams of 05:58 protein in these three meals and this is typical. 06:02 Some people may even get more than that, so 06:04 with that in mind then we're really getting a 06:06 lot of people some three times more protein 06:10 than a body needs. And again, as I mentioned 06:12 before, excess protein is converting into our 06:17 body fat. So, a lot of people say well, you 06:20 know you need protein to build muscles, we're 06:23 not, if that's true with the amount of protein 06:25 that we take in, people who eat a nice dish 06:28 should be all muscular, because of the amount 06:30 of protein they're taking in on a daily basis. 06:32 Right, right, so we know that, that cannot be 06:34 true based on basic anatomy and physiology. 06:37 So we do need protein folks, but without the 06:40 baloney. In the ham and pork and beef etc. 06:45 So, all these amounts that your talking about 06:46 right now and early you had you've just 06:48 finished saying about the amount we need is a 06:50 lot less, yes. So, if in the event that we're 06:52 almost storing three to four times more, yeah 06:54 three times more and sometimes they get even 06:56 a 110 grams of protein and this is just a 06:59 typical breakfast lunch and supper, we can 07:01 make changes to this. But again the kidneys 07:04 are stressed out and since the kidneys 07:06 regulate sodium and potassium. Guess what, 07:09 the blood pressure goes up, cardiovascular, 07:11 cholesterol, saturated fat, increased risk of 07:14 heart attacks and strokes, the list goes on and 07:16 on with this excess amount of protein and 07:20 it's not the best source for the animal 07:21 kingdom. The kingdom we want is from the 07:24 plant kingdom and then you have it, protein 07:26 without the baloney. Well as you can see that 07:27 we got our protein going here and yeah and 07:30 this is flat protein, this is a pretty, a pretty 07:32 combination, yes it is, we got the spinach in 07:33 there and the bell peppers and the garlic 07:35 and everything and what I'm going to do is 07:37 I'm going to go ahead on and put in the last 07:38 thing, which is the lime and garlic salsa. 07:42 Now this is a colorful dish too, yeah, yes it 07:45 is, Hungarian. I've a couple of friends that 07:49 say. Now this is Hungarian, so this dish 07:52 originate in Hungary, oh do you know. I just 07:56 know that Curtis it's called you just know the 07:57 name of it, Hungarian Goulash. Okay, when I 08:00 was doing, working on this recipe. I've had it, 08:02 the recipe for a while believe it or not, yes 08:04 did, but just trying to do some work with it, 08:08 you know once again, you know taking a 08:10 recipe and changing it up is the name of the 08:11 game for me. But look at that, normally the 08:17 Goulash, as the Hungarian Goulash as we've 08:18 seen in the past, they usually have regular 08:21 tomato sauce, two tomatoes or tomato sauce 08:23 and we've got a little bit of a more of a 08:26 modern version by adding these salsa's 08:28 because salsa's are the big ones out right now. 08:30 We're gonna to put the lid on this and we're 08:31 going to go away and when we come back 08:34 you're gonna be able to see the finished 08:35 products. So we would like 08:37 for you just to stay by. |
Revised 2014-12-17