Participants: The Holmes Sisters
Series Code: DDCC
Program Code: DDCC000005A
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00:20 I like healthy food that tastes so good,
00:25 I like to eat good food. 00:27 What you say now? I like to eat good food. 00:32 I like to eat good food. 00:37 Hello, and welcome to another episode 00:40 of Creative Cooking with the Holmes Sisters. 00:43 I'm Taisha. And I'm Jan. 00:45 And I am Kimberly. 00:46 And we're so happy that you could join us today 00:49 as we talk about the wondrous creative 00:52 wonderful bountiful food that God has given us to eat. 00:56 So today, we have for you tuno wraps 01:01 and tuno stuffed avocado. 01:05 So first we're going to begin with our tuno wraps. 01:08 The ingredients are, Jan? 01:49 That sounds really good. Delicious. 01:52 Yes. 01:53 And although it requires all these ingredients 01:56 you see here, 01:58 it's one simple whiz in the food processor. 02:00 Okay, so quick and easy. 02:02 So, Kim, just open that up for us then we'll get started. 02:05 So basically, we're gonna start with our garbanzo beans 02:08 and it really doesn't matter what you start with 02:10 because everything is, it kind of goes in together. 02:13 So we're gonna place in garbanzo beans, 02:15 and garbanzo beans are such a wonderful versatile bean 02:19 that we have that we eat. 02:21 Usually, we're just gonna put everything in the blender, 02:22 Kim, just put everything in the food processor. 02:25 All right, so basically, usually people 02:28 are eating garbanzo beans in their salads, 02:31 or they're using it just, 02:33 you know, kind of roasted or raw, 02:35 but today we have decided to take the garbanzo beans 02:39 and we're going to whiz them up and make tuno. 02:42 Okay. 02:43 And the secret ingredient that gives it 02:45 that kind of fishy flavor is the lemon juice. 02:48 So we're gonna put everything, 02:50 we're gonna even put our carrots. 02:51 Okay. 02:52 We're gonna put our carrots 02:54 and then we're gonna place our onion powder. 02:56 And garbanzo beans are also called chickpeas. 02:57 That's right. 02:59 So that's another name for garbanzo beans. 03:00 Another name for garbanzo beans is chickpeas. 03:02 So, Kim, let's whiz that up. 03:04 Give it a nice little spin there. 03:06 And I see the color, the nice red pepper popping with color. 03:11 That works very well. 03:14 And go. All right. 03:15 All right, now whiz away. 03:19 Okay. 03:22 All right, so that was quick and easy, right. 03:24 I just want you to kind of take a look at that, 03:25 we're gonna kind of lean it in. 03:27 Now some people may want it, 03:28 you know, a bit just little smoother 03:30 or kind of choppy 03:31 but I like mine's a little smoother. 03:33 So you just take your spatula 03:34 and you kind of go around a little bit 03:36 so that everything is kind of whizzed up in there, 03:38 and then we're gonna pulse it at this point. 03:40 So we're gonna place the topper back on. 03:42 You go, Kim. 03:44 And then we're gonna pulse right now. 03:45 We're gonna... 03:48 Again. 03:53 All right. I want little bit more. 03:54 One more time kind of smooth it around in there, 03:57 then we're gonna give it one more pulse whiz 03:59 and then we're ready. It looks very pretty. 04:00 So while Kimberly is gonna pulse it for you, 04:02 Jan is gonna take our spelt flour tortilla. 04:06 And she's going to turn the pan on nice and low. 04:10 Okay. Okay. 04:12 'Cause we want it to be nice and warm and pliable. 04:15 And then Kim is gonna give it a nice whiz again. 04:26 All right, that's great, that's great. 04:29 So while our spelt tortilla is going, 04:31 we're gonna get this 04:32 and we're gonna put it right into the bowl, 04:34 we have a bowl right here 04:35 and we'll just pour all in the bowl. 04:43 All right, just pour it all in the bowl. 04:49 All right, so spelt flour actually 04:52 or spelt is a wonderful whole grain flour 04:55 that can be used in the place of whole wheat flour. 04:59 People who are... Gluten-free. 05:01 Have a gluten allergen, spelt is a wonderful, 05:05 it has like a nice soft nutty flavor, 05:08 it's a great alternative to wheat. 05:10 I like to use it to make biscuits. 05:13 You make spelt bread, I love spelt bread actually. 05:16 And it's much lighter than whole wheat, 05:18 but it's rich in your magnesium, 05:21 it's rich in potassium, 05:23 it's just a great grain that we can use. 05:26 How's our tortilla coming, Jan, is it nice and warm? 05:28 Nice and warm. 05:29 All right, so now we're gonna place it... 05:31 Okay. 05:32 On our board here, 05:33 and we're gonna just fold in our vegan mayo, 05:37 we just vegenaise three tablespoons of the vegenaise. 05:40 Throw that in and then we're gonna 05:42 just mix it up with our mixture. 05:45 Very colorful. 05:47 So usually when you have wrap sometimes, 05:49 you know, you like some type of drizzle with it 05:54 or some type of sauce, you know, 05:59 you can use this becomes very creamy as a sauce. 06:02 Jan, can you please spray the pan, please? 06:05 Okay. And put the fire on the low. 06:08 And I'm just gonna pour a little bit of our mixture 06:12 right into the center of our spelt flour. 06:16 Tortilla. 06:19 All right, so you can put make it as, 06:21 you know, you can put a little more in there. 06:24 All right, there we go. 06:25 So you just kind of fold in the sides. 06:30 All right, and this peeping out at me. 06:35 That's a nice stuff. We kind of fold it in. 06:37 Tuck it in and there you have it. 06:38 And we're gonna take that and we're just gonna put it 06:40 right in our preheated pan, 06:44 and then we're gonna let that crisp up on both sides. 06:47 We got to fry high. 06:52 The thing I love about making this tuno, it's so versatile. 06:56 You know, it makes as a great snack 06:59 any time of the day, 07:00 you can eat it with tortilla chips, pita chips, 07:05 you can just put it on toasted bread, 07:07 and you can put it inside your wrap 07:09 or you can just eat it alone, 07:11 but it's so delicious, it's so nutritious 07:13 and it's such a creative way 07:15 to take one of God's amazing beans, 07:18 garbanzo long gone of the days 07:20 of garbanzo beans just being a salad topper. 07:23 You know, we're taking it to the next step, right, guys? 07:26 That's right. All right, all right. 07:27 And it's very simple, and it's very quick and easy 07:30 and it will even make, it's a good snack 07:32 for the kids for their lunch, you know, you just pack it up 07:35 with some carrots or celery 07:36 and they just use it as a dip really, really nutritious. 07:39 We can also take garbanzo bean and roast it. 07:42 Oh, it's delicious when roasted and put some toppings on it. 07:46 And there are so many different ways 07:47 when you roast it, you know, 07:49 with the different fresh herbs and seasonings, 07:51 you could turn the fire up a little bit. 07:52 You can roast garbanzo beans 07:54 with rosemary, basal, fresh thyme. 07:59 I'm a big roaster. 08:00 Anything that's nice and quick, you know, you throw it in the, 08:03 in the bowl, mix it up with some fresh herbs and spices, 08:06 put it in the pan, roast it, it's all good. 08:10 All right, and I hear sizzling over there... 08:12 So it's starting to heat up. So it's now starting to sizzle. 08:14 All right. Heat it nicely. 08:16 And it's something that it only takes 10 minutes to do. 08:19 So why don't we start the second recipe 08:22 and by then that it would be nice and crispy. 08:23 All right, great idea, Jan. Great idea. 08:25 So I'll pass you the second. 08:27 The garbanzos, we're making this all over again. 08:29 All right, so basically the second recipe calls for, 08:32 Kimberly, can you read that for us? 08:34 Let's review our recipe. 09:23 All right so let's grab the avocados, Jan, 09:26 and we'll make the recipe. 09:28 Okay, you have two right here. Again, otra vez. 09:31 As mother would say. 09:32 All right, so just pour it all in the one more time. 09:36 All right. And it's so funny... 09:38 I just start back from Costa Rica. 09:39 Oh! Not too long ago. 09:42 And I think we ate avocados everyday. 09:46 Everyday. 09:47 Avocados, things we take for granted, 09:49 you know, they just have it right on their tree 09:52 or right in their home. 09:53 And I just joined right in and we just grab an avocado 09:56 for breakfast, for lunch and for dinner. 10:00 That sounds great. Oh, yeah. 10:01 And the avocados, it's such a wonderful food packed 10:04 with so much magnesium and potassium, 10:07 it just has so many, 10:09 it's such a great fat and alternative. 10:11 You just open it up 10:13 and a nice food fact about avocado 10:15 if you can just zone in on it resembles the womb, okay. 10:22 And studies have found that avocado 10:24 is such a great food that provides 10:27 so much nourishment for mom and the baby and the womb. 10:30 So can you imagine how awesome God 10:32 is that He even makes food that resembles body 10:36 and it aides the body function, you know. 10:38 And it's simple food, simple food. 10:40 Simple healthy foods. 10:42 Beautifully and wonderfully made. 10:43 Carefully and wonderfully made. Praise God. 10:44 Jan, can you pass me that bowl, please? 10:46 So once you take out the seed of the avocado. 10:49 I remember growing up, we ate avocado... 10:51 As we said before, our mother is from Guatemala, okay. 10:55 Terra linda, that means beautiful country. 10:57 And avocados eating everyday like Jan said, 11:01 when you go to the islands, you just grab it off the tree. 11:04 We pretty much grew up eating avocados pretty much every day. 11:09 And so we'd have the avocado seed 11:11 that Jan just threw away, or threw to the side. 11:15 And they would be around the house in little plants, 11:17 you guys remember that? That's right. 11:18 Our mom would like sprout the avocado seed. 11:21 Cover it up with some dirt and then... 11:22 Germ the seed. 11:23 I quite don't remember what it was for 11:25 but she would seed little seeds... 11:26 I don't know, we could have a plucking avocados. 11:28 All over the place. I don't know but... 11:29 Maybe she was just reminiscing of days of old at home 11:31 or may be she push, you know, hoping... 11:34 But anyhow you just take a fork 11:36 and you smash down on the top of the avocado. 11:42 And it looks like we're making guacamole all the time. 11:44 Yeah. 11:45 And it's such a versatile food, 11:47 you can use it as butter on your bread, 11:49 you can make guacamole as Kim said. 11:52 That's right. Throw some tomatoes. 11:53 You know, with your chips or tomatoes. 11:56 Spice it up. And people even make smoothies. 11:57 You know there's avocado smoothies. 11:59 That's right, avocado smoothies. 12:00 Okay. Also they make noodles. 12:03 All right, so you can jab just like 12:04 two tablespoons of your mixture, 12:07 the tuno mixture with the avocado. 12:10 And then we need the shell for the avocado 12:12 that we just scooped out. 12:14 All right. 12:15 And what we're gonna do, let's add just little more. 12:18 You know you play with it do it, 12:20 you know, to your liking, but it's just another way, 12:24 we're trying to show you creative ways 12:26 of cooking God's great amazing wonderful food. 12:29 All right. 12:30 So since we already using this mixture here 12:32 we're about to add that. 12:33 So we're just going to take that 12:35 and we're gonna re-stuff the avocado shell. 12:39 Stuff potato. Yeah. 12:41 Like, you know, you take the potato 12:42 and what you would call it, double stuff potatoes. 12:45 You can do it with the sweet potato 12:47 or but we're stuffing avocados. 12:50 Look at that, doesn't that look amazing? 12:52 That's our cilantro delicious. 12:54 Jan, how is our wrap going over there? 12:56 Is that right, doing all right? 12:58 Let me check on our wrap over there. 12:59 Here is the cilantro, get that nice. 13:01 Can you take that and then you a little cilantro. 13:03 We'll just check on the wrap. And just give it a little... 13:05 Garnish and just drizzle it right over it. 13:06 Oh, the wrap looks nice and crispy. 13:08 Oh, wow that looks amazing. Oh, wow that looks good. 13:11 We'll turn that off. All right. 13:13 And we'll take our wrap out and... 13:14 And wrap is ready. 13:16 Put it right next to the avocado here. 13:18 Okay. We'll get that off the way. 13:21 All right, it smells great. You want to cut it in half? 13:24 All right, so we're gonna take the wrap 13:25 and then you get a nice sharp knife 13:28 and you kind of cut into it. 13:29 Hang on. Look at that, nice and juicy. 13:33 Straight on down. 13:34 Then you have your tuno in the middle. 13:37 Let's show them. 13:38 And look at the wonderful colors... 13:40 I love colors. Colors. 13:42 Isn't that beautiful? 13:43 The red peppers and... Cilantro. 13:45 That smells so good I just want to eat it. 13:46 Okay, Kim, let me just cut you a piece here. 13:47 Okay. I can eat the half. 13:51 I will eat at the end, why not? 13:53 There you go. Thank you. 13:54 All right. 13:56 But this like we said it makes 13:57 for a great lunch for your kids... 13:59 Great appetizer as well. 14:01 Anything. Let's just try it. That's nice and warm. 14:03 All right, so we're gonna try this wrap. 14:04 This is a warm wrap. All right. 14:07 Let's try it together. 14:12 That's delicious. There we go. 14:15 That is really good. 14:17 And it's nice and warm 14:18 but you can eat it cold or warm, 14:20 however you like it. 14:21 So we have this tuno in a wrap, then we have the tuno also with 14:26 what we added some avocado to it 14:27 but then we also put it back as a stuffed avocado. 14:30 And here we have some pita crackers 14:33 and we can just eat... 14:36 Just the tuno. With some pita bread. 14:39 And dip it in avocado and dip it in the... 14:41 We have some blue corn organic tortilla chips. 14:46 Makes a nice little dip, you know, versus salsa 14:48 another way to eat instead of salsa, 14:50 just use some tuno. 14:51 Very good. 14:56 Another great food fact, you know... 14:57 Our food is amazing. It sure is. 14:59 Another great food fact I like to talk about 15:02 is the celery, right? 15:04 The celery such a wonderful food, 15:08 and you know, a lot of people take celeries and we dip them 15:12 and dip sore, we make smoothies. 15:15 But a wonderful great fact that I found out, 15:17 the studies have shown, our celery, our bones actually, 15:21 we have two long bones in our arms, our forearm 15:25 called the ulna and the radius, okay. 15:28 And the celery kind of resemble those bones. 15:30 Look at that. 15:32 And studies have shown that the celery is you know, 15:34 it's sodium, like a natural sodium. 15:37 Our bones contain 23% sodium and so does the celery. 15:42 Isn't God amazing? 15:43 Isn't that amazing? Can you imagine? 15:45 First we went from the avocado and the womb 15:48 that resembles the womb and it's a womb food, 15:50 and then you get the celery... 15:51 Now we get the celery. 15:53 Kind of looking like a bone there. 15:54 Like the arm bone. 15:55 With the fingers like the little fingers... 15:57 Open up your fingers... 15:58 The fingers kind of going out there. 16:00 And it's such a great food, you know. 16:02 And it also works as a great direct diuretic for people 16:05 who suffer from water retention. 16:09 Celery is an excellent, 16:11 it takes natural water out of your body, 16:13 so you drink celery, it will help ease... 16:16 So you just juice it and like said, right. 16:18 So you juice celery juice, if you're retaining fluid 16:21 and it's a natural way to get rid of fluid in your body. 16:25 So this we've just prepared all this wonderful food shown, 16:29 you just see these great creative ways 16:31 to eat this amazing food that God has prepared for us 16:35 and now that we've eaten it, we're going to juice it. 16:44 Now that we've eaten it, we are now going to juice it. 16:48 We're gonna share with you today 16:50 our anti flu anti cold smoothie. 16:54 Taisha, read the ingredients for us? 17:07 Oh, that sounds really, really potent. 17:09 Yes. 17:10 Starting with the garlic 17:12 because garlic is really, really strong. 17:14 But garlic is really good for our bodies 17:17 and we know that garlic is very good 17:20 in preventing colds 17:21 and it can help you during the flu season, 17:25 and it's a very good way to just prevent infections. 17:28 So this little piece of garlic right here 17:31 has so much power. 17:33 Now if you take a bite of it, be careful, 17:36 don't go and say hi to any one up close. 17:39 Okay, let's get the recipe going. 17:41 We have some ginger. Let's put the ginger in. 17:44 Ginger is pretty good also, 17:46 ginger helps with digestion and... 17:48 Nausea. Nausea. 17:50 When I was pregnant with my son, I remember, 17:52 I drank ginger tea every day because throughout the day, 17:56 I was very nauseous but ginger is very soothing 17:59 and it helped very much, so ginger is really good. 18:02 And we also have a lemon. 18:04 Wow, lemon is very powerful also this drink. 18:07 Yeah. This is a pungent potent drink. 18:10 It's going to karate chop that cold right better 18:13 because with ginger... 18:15 Karate chop that cool right away. 18:17 Okay, and we have a grapefruit. All right. 18:20 Grapefruit is also very good 18:21 and Tai is gonna peel it for us. 18:23 And if you notice that as she peels the grapefruit, 18:26 we'd like to leave on a lot of the white part 18:29 because that also has a lot of good vitamins 18:32 in the white part, 18:34 so we don't take off, we don't peel it too deep. 18:37 We peel it very, very lightly. 18:39 Yes, because in the white part 18:41 it contains something called flavonoids 18:43 and it's great for the body and the fruit so. 18:45 If you don't want to eat the skin, 18:47 I remember growing up another memory. 18:50 Flashback memory. 18:52 We'd have grapefruit peels 18:54 and orange peels around the kitchen. 18:57 They were drying. 18:58 Also our grandmother's kitchen, our mom's mom. 19:01 So that's another thing. 19:02 And if my mom ever made something 19:05 that was that had like a very, 19:07 I don't know some type of smell or... 19:11 If she burned something, all she would do 19:13 is she would take the garlic rind 19:15 or the grapefruit rind that was dried 19:19 and she would hang it like in the kitchen, 19:22 she'll put it on the fire and burn it, 19:24 and it would just dissipate the smell. 19:27 So it's amazing how, you know, in different countries 19:30 and cultures they use different things. 19:31 Different techniques, right. 19:33 Yeah, like we open up the windows, you know... 19:34 That's right. 19:35 She would really take it and it worked. 19:37 It works. So it's really, really amazing. 19:39 And we're gonna add our apple juice. 19:42 Now this is something that we use at home 19:44 with our own families. 19:45 And dates. 19:47 And they drink it every morning. 19:49 Every morning. 19:50 And there can be an adjustment, 19:51 but once you get over the taste, it's a great tonic. 19:55 Especially in the winter. 19:57 Yeah, during cold and flu season. 19:59 We'll throw in the garlic but like other than that 20:01 it's just everything but the garlic. 20:04 But garlic is a natural antibiotic. 20:06 That's right. 20:07 Very strong. Okay, we'll start that up. 20:30 Okay, so we just want to make sure 20:32 that we let that run 20:34 because I don't know if you noticed 20:35 but we had the seeds. 20:38 We have the skin. 20:39 As well as the skin, 20:40 so we just want to make sure that that's nicely blended up. 20:44 And if you do put the skin, 20:47 leave the skin on when you make the juice, 20:51 you just want to make sure you wash the skin of the lemon. 20:55 And that it's an organic lemon. Yes. 20:57 All right, so basically it's just one whole lemon 21:00 organic peeled, you know, just the two edges peeled off 21:04 and then the whole skin, just one grapefruit, 21:07 you just kind of rind the grapefruit, peel it off, 21:09 and just leave the white which is the flavonoid 21:11 which is great for the body. 21:13 One whole garlic clove... That's right. 21:15 The garlic clove, it's very important. 21:17 Wonderful thing that we call garlic 21:19 and we love to eat our garlic. 21:21 And then when we eat the garlic, 21:22 we say, "Hello, Kimberly." 21:26 But it's so funny because like she said, 21:29 this is a basic smoothie that we make every morning, 21:33 but Kim is the one, what is it? 21:36 365 days a year, hers contains garlic. 21:39 That's right. All the time. 21:41 And it keeps me healthy... Immune. 21:43 Boost and strong. Here is the joke for you. 21:47 I gave my son a smoothie one morning, 21:50 he slept in my house and it was the funniest thing, 21:53 he said, "Auntie, it's missing garlic." 21:57 I said, "Are you asking for the garlic?" 21:59 Oh, wow. 22:00 So I tell you, her kids have really owned it. 22:02 I tell you never, no cold, no sickness. 22:05 So let's start the tonic, ladies. 22:06 So let's try it. Here we go. 22:07 Cheers. 22:09 And notice we have short glasses... 22:10 That's right. 22:12 Because it's nice and pungent, 22:13 so a little short goes a long way. 22:15 A little short... All right, here we go. 22:23 That's great. 22:25 The ginger is still... 22:29 Can you talk? 22:30 Talk now with me. It's good. 22:33 We need some parsley to kind of... 22:35 But actually that's true, Jan. 22:37 Why don't you share with our viewers? 22:38 That's right. We need some parsley. 22:39 If you decide to eat like, if I do this with the garlic, 22:43 especially doing cold and flu season, 22:45 I'll do it at night. 22:46 Kim like I said, she does in the morning. 22:48 But she would follow it up with parsley. 22:50 So fresh parsley will mask 22:52 and take away the scent of garlic 22:54 because we don't wanna be offensive. 22:56 That's right. We want to be very polite. 22:58 And then we also have your one cup of apple juice. 23:01 That's right. Yes, the apple juice. 23:02 And if you want to sweeten about four dates, 23:05 yeah, about four to five dates... 23:06 But this is a wonderful pungent tonic 23:10 that will just karate chop the cold 23:13 and the flu right out of the building. 23:15 That's right. 23:16 Good health every day, drink this. 23:18 All right. You'll be in your way. 23:19 So now that we've eaten it, we juice it. 23:23 It is now time to wear it. 23:34 Eat it, juice it and now we are going to wear it. 23:38 Wear it. 23:39 This is our model Taisha for today, 23:41 and we are going to wear a grape facial 23:45 avocado honey masque. 23:47 Let's review the recipe. 23:55 That's all. That's it? 23:56 That's all. 23:57 Are you ready to get messy? 23:59 Oh, I guess. 24:00 Okay, let's put this masque on Taisha. 24:02 That looks like avocado and all this green. 24:04 I don't know. Come on, it will be fun. 24:06 I know that you eat avocado, but how many know 24:09 that you can actually wear it. 24:11 What does that mean? Let's see. 24:13 So the avocado makes a facial masque. 24:18 Our skin loves to be fed to. That's right. 24:22 And it creates a beautiful palette 24:25 when it's fed properly. 24:27 Our skin loves the vitamin A, B, E, D and K. 24:32 And guess what? 24:33 It creates a perfect synergy, girls, to prevent anti aging. 24:40 You guys have to worry about that 24:42 because they are the older ones. 24:45 I don't have to worry about anti aging. 24:46 Thank God. It takes the wrinkles away. 24:49 Hurry up with that avocado. 24:51 So, Kim, did you pour the honey, 24:52 it just shows the little honey in that avocado. 24:54 Okay, because we have to make sure that 24:56 my older sisters stay looking young. 24:59 You don't have to rub it in. 25:00 I'm so sorry. Okay. 25:04 So we're mixing that to a very smooth consistency. 25:07 Okay. How does that look? 25:08 Let's put a little more honey, not too much. 25:11 And the honey is great. Remember, the honey is great. 25:13 It's a great anti-bacterial just for the body, 25:16 so any bacteria you have in your face of your skin, 25:20 that honey... 25:22 Will pull it out. Just neutralizes it. 25:23 That's right. Okay. 25:25 And that looks pretty good, 25:26 and I guess the honey will help it to stick. 25:28 Okay. Are you ready? 25:29 I am ready to be wrinkle free. 25:32 Like she is 25, we'll see. 25:36 You know, I'm still 25 25:37 but they're a lot older than I am so... 25:39 That's on my cheeks. Right. 25:41 That's on my cheeks. That's right. 25:42 They need this avocado masque. 25:43 Twenty-six, twenty-seven... 25:45 Okay. Right behind. 25:47 Just put in the T-zone area lightly. 25:49 Right there. All right. 25:50 And the honey and avocado together 25:54 creates a great moisturizer for the skin. 25:58 That's a great moisturizing agent. 26:01 Okay. It smells delicious. 26:03 If it gets in your mouth, that's okay. 26:04 Okay. Okay. 26:06 It's God's sooth. Yes. 26:07 Now just look at her, you wanna taste Taisha. 26:09 But I'm tasting it. 26:11 So you will keep this on your face 26:14 for 15 to 20 minutes 26:17 and when it dries, you'll feel the tightening of your skin, 26:20 the honey tightens your skin 26:21 as they both moisturize your skin together. 26:24 Okay. 26:26 Then you rinse it off with lukewarm water. 26:29 After how many minutes, did you say how many minutes? 26:31 Fifteen to twenty minutes. Fifteen to twenty, okay. 26:32 Now you can keep it longer, 26:35 keep it on longer than 15 to 20 minutes 26:36 if you have that leisure time but the minimum is that. 26:41 After we wash it off and unfortunately, 26:44 we can't wash it off right now, Taisha, 26:46 but you at home, you'll wash it off 26:47 and then you'll feel how wonderful 26:50 and beautiful your skin will look. 26:52 So try this at home. 26:54 And if you look closely, 26:56 she is starting to look younger. 26:58 The wrinkles are going away, look closely. 27:03 Okay, that's great. Okay. 27:05 We've had such a wonderful time. 27:07 We had such a great time today. 27:08 I mean, we did so much with avocado today. 27:10 I know. 27:11 We had the tuno boat, 27:14 we had the avocado stuffed tuno. 27:17 Oh, that was... The tuno wraps. 27:18 Tuno wraps. That's delicious. 27:20 Oh, wow. Avocado masque. 27:21 Avocado masque. We had that tonic juice. 27:24 Yeah, that was great. That grapefruit. 27:26 So until next time, 27:29 we love to eat good food that tastes so good, 27:34 I like to eat good food. 27:36 What you say now? 27:38 I like to eat good food. 27:41 I like to eat good food. 27:46 Bye-bye. 27:47 Shalom. Until next time. |
Revised 2017-10-09