Participants: The Holmes Sisters
Series Code: DDCC
Program Code: DDCC000012A
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00:21 I like healthy food that tastes so good.
00:26 I like to eat good food. 00:28 What you say now? 00:30 I like to eat good food. 00:34 I like to eat good food. 00:39 Welcome to Creative Cooking with THS, The Holmes Sisters. 00:45 I'm Janet. 00:47 I'm Kimberly. And I'm Taisha. 00:50 And we love Creative Cooking. 00:53 It's basically plant based nutrition 00:57 to transform our lives. 00:59 That's right. 01:01 And we all can benefit from adding more veggies. 01:03 Yes. Fruits. 01:05 Yes. 01:06 Nuts and grains to our diet, Kim. 01:08 That's right, Jan. Yes we can. 01:10 Now this is really exciting, 01:13 because today we are going to cook soul food. 01:18 Soul Food, all right now. 01:20 Soul Food cooking by soul sisters 01:24 Soul sisters known as the Holmes Sisters, 01:29 we just love soul food. We love soul food. 01:31 And, you know, it's the soul, 01:33 is a very important part of the body 01:35 because we serve a God who wants our body, 01:38 our mind and our soul. 01:42 So listen, it's all about the soul today. 01:44 So... So what do we have? 01:46 What do we're making today, Jan? 01:47 Well, we're gonna make some mac and cheese. 01:49 That's right. 01:51 We're gonna make some collard green. 01:52 Collard green. But, you know, what? 01:54 Then, then, what are some other comfort foods? 01:56 Soul food is like comfort food, right? 01:58 And there's so many different comfort foods 02:01 in the black community 02:03 and some of them are like, what? 02:04 Corn bread. 02:06 Corn bread. Sweet potato soufflé(C). 02:08 Black-eyed pea. 02:10 Sweet potato pie. 02:12 Sweet potato casserole. 02:14 That's right. What else? 02:15 Oh, peach cobbler. Steamed up cabbage. 02:17 Oh, turnip greens. That's right. 02:20 So we just... Mustard greens. 02:22 I mean, what do we do? 02:23 We cook up a big meal, sit around a table 02:26 and just talk and have a good time and reminisce. 02:30 And, oh, boy, we have a good time 02:32 over some soul food, right? 02:34 So that's right. So you're mac and cheese, Jane? 02:37 So what does it have nuts in it, like cashews? 02:40 Because I know there are a lot of creative ways. 02:42 That's right. 02:43 There are a lot of creative ways 02:45 to make mac and cheese. 02:46 Today, mac and cheese is nut free. 02:48 All right. Nut free? 02:50 Nut free. Nut free, how you do that? 02:52 Usually... 02:53 You can make mac and cheese with cashews. 02:56 So you make like a cashew cream sauce, 02:58 but today we're just gonna use potato, carrots. 03:02 The carrots, will give it the color 03:04 and it's nut free, we don't need the nuts. 03:06 For cheese? We have the onions, 03:08 we have the potato which will bind it. 03:09 Wait a minute. Wait a minute. Wait a minute. Wait a minute. 03:11 Hold, hold, wait, wait, wait. 03:12 So the people were asking, Jane. 03:14 They're very curious and want to know 03:15 how can you make cheese out of potatoes and carrots? 03:18 And onions? We're gonna see. 03:20 We're gonna see that today. We will see that today. 03:23 So people that are sensitive to nuts, you know, 03:25 nut allergies and things like that. 03:27 That's true. That's... Yeah. 03:28 There's another option. There's another way. 03:29 All right. Well, let's... 03:31 Let's call for the recipe. 03:32 Ingredients please. So let's call for the recipe. 04:15 Okay, Jan. That sounds good. 04:18 So I'm curious and I'm sure a lot of our viewers 04:20 are curious to know about this potato 04:23 and carrot and onion concoction, 04:25 yeah, going on here. 04:27 This, this, this, this potato and carrot cheese... 04:29 Okay, it's very simple. 04:30 All right, so... You have the first boil. 04:32 Get the potatoes boiling. We have some boiling over here. 04:34 So you put the potatoes, you cut off the potatoes, 04:38 the onions and the carrot. 04:40 Let's see is it steaming already? 04:41 Give it a go. 04:42 Oh, it looks like it's nice and ready. 04:44 It's almost there, it's spoiling. 04:45 And you just wanted to boil up and become very tender. 04:47 Nice and soft. That's right, nice and soft. 04:49 And the carrots will help to give it 04:51 that yellow orangey color of the cheese. 04:55 Okay, so how is that, is that ready? 04:57 It's soft, ready to go, Jan. 04:59 Our potatoes seem like they are ready to go, 05:01 they are ready to go. 05:02 Okay, so we're gonna put the blender right here 05:03 and we're gonna blend that, we can pour that. 05:05 So are we gonna throw it all in here with the... 05:07 We put it all in the blender. 05:09 With the liquid? With the liquid. 05:10 Yeah, you can put the liquid, not much. 05:11 Try to get more of the vegetables out. 05:13 Okay. 05:16 All right. Okay, good. 05:18 Okay, so we put that in the blender 05:19 and then we add our yeast flakes 05:23 and that gives it that cheesy taste. 05:26 As yellow and it gives it a nice cheesy taste. 05:29 We add our sour cream. Okay. 05:32 And the sour cream, all of this creates 05:34 that nice cream for the cheese. 05:37 And you can also... 05:38 Now we're using shredded cheese. 05:40 You can see that right here, we're using shredded cheese. 05:43 But you can also... 05:44 This is shredded vegan cheese, but you can also use 05:46 black cheese if you like crunchy, 05:50 not crunchy but like more thick, 05:51 a thick, a thick consistency of your mac and cheese. 05:55 So this is it like a Daiya or... 05:56 This is a Daiya, Daiya, vegan, vegan Daiya. 05:58 But you can get it... 06:00 But they also have it as a chunk. 06:01 So you can chunk them up if you don't want to shred it 06:03 and then you'll have a little bit... 06:05 So that we throw the cheese in the pot. 06:06 You throw the cheese right on here. 06:07 But we don't have to use this cheese, right, Jan? 06:10 It's optional. 06:11 You can use any kind of vegan cheese you like. 06:13 And then we put our paprika. 06:15 Also it's just kind of putting everything in the blender. 06:18 Some salt. 06:19 That's right, you pour everything in there. 06:21 Lemon juice. Okay. 06:23 Then we have some milk, unsweetened. 06:27 We don't want vanilla mac and cheese. 06:30 No we don't. 06:31 So, Jane, for our viewers who are very far away 06:34 in other countries, they don't have access 06:36 to Daiya cheese to follow your heart, 06:37 what would you suggest? 06:39 Well, they can make the nut cheese 06:40 with the cashews. 06:41 Okay. 06:43 Or if they have a nut allergy, they don't even have 06:44 to use this, they could just use the potatoes. 06:46 That's right. Right. 06:47 Use the onions and use the carrots 06:49 because the carrot, the betadine in the carrot 06:51 is what's gonna give it 06:53 that nice golden cheesy color and that flavor. 06:57 And then the yeast flakes... 06:58 Yeah, it's combined. 06:59 And nutritionally yeast flakes will have that cheesy flavor 07:01 and kind of bring it in. 07:02 So you really don't need to... 07:03 It's just optional. 07:05 And it makes a very, very rich this Daiya. 07:06 So you don't need it, it is, it is optional, 07:08 but it just makes a rich, rich mac and cheese. 07:10 And we love to have a rich creamy macaroni and cheese. 07:13 All right. So we gonna put that up here. 07:16 And we're gonna to give that a nice blend. 07:19 So shall I move this... And now... 07:21 While this is blending, 07:22 we should have our noodles boiling. 07:24 Yes, they are. They should be nice and tender. 07:26 They're ready. 07:27 And, Kim, you can get our pan, 07:29 then we're gonna pour the noodles 07:30 in once they're drained. 07:32 Okay. 07:33 So we're gonna blend up our cheese sauce. 07:47 Okay, and then we just gonna make sure 07:49 that everything is nicely blended. 07:52 Oh, look at that color. We're doing another 30 seconds. 07:54 Can you get that? That looks nice and creamy. 07:56 It looks like Kraft macaroni and cheese. 07:58 You remember that box of Kraft macaroni and cheese? 08:00 Let's do that again. Do we need texture? 08:08 Okay. 08:10 So now we're going to... 08:12 I think we have, all the little stir it first. 08:14 Yeah, because I think I saw a little potato 08:15 trying to hang out over here. 08:17 But you can like, you know, you look at it 08:19 and you want to make sure 08:20 everything is kind of blended up well. 08:24 Potatoes can be stubborn because it has a starch, 08:26 so it kind of, was laying onto the walls. 08:36 Okay. All right. 08:37 So now we're gonna drain those noodles. 08:39 Are they nice and boiled and tender? 08:40 They are nice and ready. 08:42 And you can use any type of noodles, that you use. 08:43 That right. You can use Spelt noodles. 08:45 You can use whole wheat noodles. 08:47 Gluten free noodles. Gluten free noodles. 08:50 Whatever kind of noodles you like. 08:52 Corn noodles. And we just have them. 08:53 You just make sure they're nice and tender. 08:56 And then we're gonna pour them. 08:57 We'll keep them in the pot to make the mixture. 08:59 All right, so I'll just put it back in the pot. 09:01 Put them back in the pot. 09:02 And then that's the last... 09:04 It's all right. 09:06 So we're gonna get our cheese sauce ready 09:09 to just pour on them. 09:11 So while the macaroni is nice and hot... 09:13 While it's nice and hot. Oh, yeah. 09:14 We're just gonna pour on some cheese sauce 09:17 and we have a little bit of extra shredded cheese here 09:20 that we're gonna mixing with that. 09:22 Mix up right in there. 09:24 That looks like... 09:26 Drop that in and, one moment just... 09:27 Yes, it does look like raw wheat, that's right. 09:30 And that's... 09:32 Let's get that in. Okay. 09:33 Is this red like, green like, one, two, three? 09:35 Red like and green like and we're gonna leave 09:37 a little bit for the top. 09:38 So I think you can hold that right in there 09:40 and let's just get this in there. 09:41 So we're pouring in 09:43 our shredded vegan cheese and then... 09:45 Like I said before, you can also cube it 09:47 if you want chunky mac and cheese. 09:50 Oh, it smells too. Smells good. 09:53 So we pour that right in. 09:56 And then put it when? And then here's the pan. 10:00 We're going to... 10:01 Now can we eat it like this, Jane? 10:03 Is that possible? Oh, you can eat it like that. 10:05 Yes, you can. 10:06 As a matter of fact, taste it like that and you can see... 10:09 Viewers, if you like your mac and cheese just creamy 10:12 and it doesn't have to be baked, 10:14 you can just stop right here. Here we go. 10:16 Just keep it cooking on warm 10:17 just so that the shredded cheese 10:19 can melt fully and right here 10:22 you can have creamy mac and cheese. 10:24 Let me try some. 10:25 We're gonna take it one step further 10:26 and we're gonna bake it, but if you like a creamy... 10:29 You can stop it right here if you want to. 10:31 That's where you can stop right there. 10:32 All right, now. 10:33 I do want some more but I'll stop. 10:35 So now do we pour it in the pan? 10:36 So then we pour it right here, we have a pan. 10:39 So this is a smaller pan, we're not gonna use 10:41 the whole amount that we made. 10:44 You just pour right on in there 10:46 and you can see the cheese is stretching. 10:48 Cheese is melting, gooey and oh... 10:50 See that stretch? 10:52 And that golden yellow color. That's right. 10:53 And should be enough for this pan. 10:55 Yeah. 10:56 So if you have extra you can plate, 10:58 you can put it a big baking dish 11:00 and then you always save a little bit of cheese 11:02 just for the top. 11:04 And I like to bake it first for good 30 minutes. 11:08 And once you place it in the oven 11:10 for 30 minutes at 375 preheated, 11:13 then you take it out and you put a little bit 11:16 more cheese on top like we're doing now 11:19 and let it crisp up. 11:20 You just put it on boil and it just gets a nice crisps 11:24 and it just tossed a bubble, and just looks really good. 11:27 And we have right here a finished 11:30 mac and cheese right there. 11:32 It has that nice crust on top and that golden crust. 11:37 So I'm gonna put it in the oven. 11:38 And so we put it back in the oven after what, 11:39 for the top 375, for about 30 minutes first, 11:44 then you sprinkle the cheese on top 11:46 and then you get that crust with 30 minutes. 11:47 So should we just come closer over here, Jan? 11:49 So while that is... 11:50 Oh, we're gonna wait, we're gonna enjoy that... 11:51 No, we're gonna wait on that. At the big table. 11:53 Slow down. Slow down. 11:54 So now while the mac and cheese is baking, 11:57 we're gonna make some collard green. 11:59 All right, now. 12:00 Some collard green, some smokin' collard greens. 12:01 Now collard greens are also... 12:04 That is also very good for you. 12:05 Right, Tai? What are some good benefits? 12:06 Yes, it is. Tai, Kim. 12:08 Collard greens. Collard greens. 12:09 Let's make some collard greens 12:11 because collard greens are good for you. 12:13 They have lots of vitamins 12:15 and we'll get the cutting board. 12:17 Back to protein and calcium. 12:18 That's right, lots of calcium. Fiber. 12:20 So let's get the cutting board and we're just gonna... 12:23 Let's get this out, all right, Kim, 12:24 you can put that in the back. 12:26 And we're going to chop up some collard greens 12:32 to go right with that mac and cheese. 12:34 That's right. 12:36 Okay, you can't have mac and cheese 12:37 without the collard greens. 12:39 It's right. It kind of goes together. 12:40 You know, when you talk about soul food, 12:41 you say I love mac and cheese and collard greens. 12:46 Don't forget the corn bread. 12:47 All right. That's right. 12:48 So we're gonna read. 12:50 What's the ingredients, Kim, for the collard greens? 13:14 All right. 13:15 Let's get this collard greens sizzling on our fire. 13:18 So we can, we have the onions already cut up. 13:21 Okay. Let's put the onions. 13:23 Put a little bit of olive oil in that pan. 13:25 All right. And get the onions. 13:27 We're just gonna simmer the onions for a little bit 13:29 just to get them soft and tender. 13:30 Now let the oil get... That's all right. 13:32 Get them... 13:33 Okay, you can pour the onions in there. 13:37 Now collard greens come with a long stem 13:40 and we've already washed them nicely. 13:43 You have to wash them leaf by leaf 13:46 and then you pop the stems off, toss them set to the side. 13:49 Now of course, Kim, we'll throw them in a smoothie. 13:51 That's right. 13:53 And the stems are very good for you. 13:55 That's right. 13:56 They go very well in the smoothie. 13:58 But... 13:59 So we're ready, cut of the stems. 14:01 Now there's a technique to cutting our collard greens. 14:04 You want to take the biggest leaf 14:06 and place it on the bottom. 14:08 So let's have... This leaf is pretty big. 14:10 So see we have different sized leaves, 14:12 but you want to take the bigger one, 14:13 put it on the bottom 14:15 and you kind of just stack them together just like that 14:17 and we roll them nice and tight. 14:19 Roll, roll. 14:21 We roll our greens nice and tight. 14:23 That's right. 14:24 Nice and tight. 14:26 All right. Okay. 14:27 And we roll and then we just slice. 14:30 And then we slice. We give them nice thin slices. 14:32 There you go, look at that. Okay. 14:33 Keep going. 14:35 And we give them nice thin slices. 14:42 Just like that. 14:44 I'm gonna mix the onions around a little bit. 14:47 And then we keep... 14:49 This is gonna be tossed with our onions. 14:54 Just like that. So you just kind of... 14:56 Just kind of saute them down with the onions or... 14:58 Are they nice and soft already? 15:00 Ready for some greens to go in. Okay. 15:03 So remember, you just keep it tightly rolled. 15:06 That's right. 15:08 Working hard, working up and... 15:09 Work hard. Work up that. Sure. Smelling good. 15:10 Then mac and cheese going on in... 15:12 We're gonna... 15:13 It's gonna all pay off. 15:14 Oh, it's smelling good back there. 15:16 All right. So cut them. 15:17 I can't wait to eat it. And then... 15:19 Do you want me to start placing them? 15:20 Let's start placing them. We'll just... 15:21 Okay. 15:23 Right on with the onions and mix them up. 15:24 Here we go. Just get them stirred. 15:27 Come on toss them around. 15:28 Toss them with the green. Get the ends. Oh, yeah. 15:30 And I'll... 15:32 Keep slicing and toss them around. 15:35 And like we said, collard greens are very hardy. 15:39 They can grow straight through the winter, 15:41 so you can have them in all your seasons. 15:44 In our home garden we always... 15:45 Oh, yes. 15:47 We always have collard greens and kale and... 15:49 Collard greens and kale, like takes up the... 15:50 One whole side. 15:51 No, you see those stocks sticking right up, 15:53 just praising the Lord. 15:55 Saying, I'm just waiting for spring to come 15:57 and I'll be back. 15:59 Okay. So we're gonna... 16:01 You just continue to stir them around 16:03 and we'll add a little water. 16:04 Now the water, you just pour in the water slowly. 16:07 Okay. 16:09 Is the fire nice and high? Yeah. 16:10 Okay. I'll put it up. 16:12 Okay, just a little bit of water 16:13 and you can just add water, 16:15 a little bit at a time depending on your pot. 16:18 I don't like to add too much water. 16:19 You just cover it. 16:20 So that it works up a nice steam and... 16:22 You need a nice steam and then... 16:24 Let's put the salt and the smoke at the end of it. 16:27 Okay. So we'll have a nice and hot. 16:28 Okay. Okay. 16:29 So I think it's coming on up there. 16:31 And so, now after a while you have to let it steam 16:33 and steam up for good 10 minutes, 16:35 let it simmer, then you add your salt. 16:38 Let's... Okay. 16:39 We're gonna imagine that we see steam 16:42 and we'll add our salt and our hickory. 16:46 You cover that up and you let it steam 16:48 for a good 30 minutes. 16:51 And it's just gonna come down and we have a finished 16:54 collard green product right here. 16:56 Nice and green. Nice, nice and smoky. 16:59 Steam greens. Smoke flavored collard greens. 17:01 Collard greens. 17:03 And I just love the varsity, you know, 17:05 the versatility of collard greens. 17:06 That's right. 17:08 You can make collard green rolls. 17:09 That's right. 17:10 We have a wonderful recipe with collard green rolls. 17:12 That's right. 17:13 And collard greens can be eaten raw. 17:15 That's right. That is a salad. 17:16 You cut them up as a salad. They can be eaten steamed. 17:19 Or we can juice them. We can juice them. 17:21 And you do not waste any part of your collard greens. 17:25 It's a stem. 17:26 Just make sure they're washed well 17:28 and you can do, you can eat them, 17:30 juice them and maybe we're the... 17:32 Yeah, absolutely. 17:34 I don't know we'll figure that out. 17:35 We'll check them out. All right. 17:36 But now that we've shown you how to eat it, 17:40 it's time to juice it. 17:47 And now it's time to juice it. 17:51 All right now, so what's the juice today, Jane? 17:54 Tai, why are you jumping? Are you okay? 17:56 Yeah, I'm excited about the juice today. 17:58 We all get excited. 17:59 Oh, my girls will be jumping too. 18:02 Okay. All right. 18:03 Our juice today is Pina Colada. 18:07 It's like... Why were you jumping? 18:09 For Pina Colada. 18:11 Let me catch my breath. 18:12 I mean, we know Pina Colada is good, but jumping jacks? 18:15 Well, listen up, listen up. All right. 18:18 Now a little tidbit for you here 18:20 because Pina Colada is made with, what? 18:22 Pineapple. Coconut. 18:24 And coconut. There you go, coconut. 18:25 All right, coconut. And guess what? 18:27 Coconut is a great substitute for water, 18:31 after a workout because it's been found 18:34 to all for the same hydration as leading sport streaks, 18:40 minus some of the calories and sugars. 18:42 Okay, coconut. 18:43 And, yes... So this coconut... 18:45 Coconut made you do some jumping jacks? 18:46 Yeah, girl, I'm working hard for my food... 18:49 All right. All right. 18:51 You all should be jumping too. 18:52 So our smoothie today is pineapple, right? 18:58 Pina Colada. 19:00 Okay. All right. 19:01 So lets talk about some of the things 19:02 that are good about pineapple, right? 19:06 I always get excited when I talk about Pina Colada 19:08 because I love pineapple, I love full of it. 19:10 Now when I think of Pina Colada, 19:12 I think of the beach, 19:14 but now I think of jumping jacks. 19:18 Oh, the coconut and because I like to move 19:21 and I'm always moving. 19:22 It is a natural hydrate, it should for my skin, right? 19:25 Okay, okay. 19:27 So this smoothie has pineapple which boost the immune system 19:33 and a ton of vitamin C. 19:35 Okay. All right. 19:37 So you all... That's the reason to jump. 19:39 That's the reason to jump. 19:40 All right, so let's tell us the ingredients, Jane. 20:05 Are you still jumping over here, Tai? 20:06 I'm still jumping. All right. 20:08 What are you gonna do after this smoothie? 20:11 I'm gonna hydrate myself. Okay. 20:13 So let's get this going. 20:14 When you get your smoothie you feel good. 20:16 That's right. Let's get it going. 20:18 I love some Pina colada. 20:19 Yes, I do. So let's put it on. Okay, so we put the pine apple. 20:21 Okay, nil. 20:24 I'll tell you, with some pina colada, 20:25 I just want to be on the beach in the sand. 20:27 You want to jump up and down. 20:28 I just want to relax and watch the waves 20:30 with my pina colada you know? 20:33 Let's put in our honey. 20:36 All right, a little. 20:38 You know, working on the floor as a nurse, you know, 20:41 go in between six or seven patients, 20:44 sometime it feels like that. 20:45 You know, you're running down this way with the bowl, 20:47 going back this way with the bowl. 20:48 So I need to be hydrated at all times. 20:52 So let's give that a whiz. 20:54 Okay, do we put the ice in already? 20:55 Yeah, we put it in everything. Okay, let's go. 21:17 Okay. All right. 21:19 There we go I can't wait. 21:20 All right, nice and smooth and creamy. 21:22 So you know, the pineapple just adds 21:23 an extra treat to the, to the coconut water, you know? 21:29 Kim, get your cup, fill it up. 21:32 We're ready to jump. 21:34 All right. And you're ready to jump here? 21:36 I don't know. All right, let's go. 21:46 Good. 21:48 Wow! 21:49 So refreshing. 21:51 Oh, man. 21:52 Really good. 21:54 Well, thanks, Tai, for sharing this pina colada. 21:55 This is very good. So you're ready to jump, Jane? 21:57 Yeah. All right, jump. 21:58 I think I'll jump when I'm done. 22:01 I'm already jumped up. 22:03 When I'm saying nice and I'm gonna 22:05 get re-hydrated with this wonderful pina colada. 22:10 So what's next, ladies? What's next? 22:13 It's time to wear it. 22:21 It's time to wear it. 22:25 All right, so what are we wearing today, Kim? 22:27 Well, audience family, we are wearing coconut oil. 22:34 Now let's look at... 22:35 Is it a mask or is it a moisture, like, 22:37 what are we doing with it? 22:38 Are we putting it on our face? 22:40 Well, we're wearing coconut oil today as a moisturizer. 22:43 On your hand. 22:44 So just dab a little on your hand. 22:45 Let me get some. This is nice. 22:47 I'll try. 22:48 Now coconut oil is excellent for a very dry skin. 22:53 It's just a very excellent moisturizer. 22:55 You can put it in your bath, you can put it 22:59 on your children, you can put it on your face, 23:02 you can put it in your hair, you can put it everywhere. 23:05 We're putting it on our hands. Yes. 23:06 So I use it at home as a lotion. 23:09 It's a great... 23:10 So we spend so much money on wrinkle cream. 23:14 Yes, this feels good. 23:15 Coconut oil is excellent to prevent wrinkles. 23:18 And just pure coconut oil, nothing else? 23:19 Just pure coconut... You don't have... 23:21 Now you can add other things like shea butter, olive oil 23:23 if you'd like to, but you can basically use 23:25 simple coconut oil 23:27 which I like to use with my boys 23:29 and they go to school smelling wonderful. 23:31 Oh, wow. As well as looking moisturized. 23:36 We all do, like, nice and bright, yes. 23:37 Since it hydrates... 23:39 And it's very soft and it hydrates your skin. 23:40 Yes, it does. Wow. 23:42 This one brings nice... 23:43 So can we also wear it in our hair? 23:45 Yes, you can put it your hair, 23:46 where it's moisturizing to your hair. 23:48 Like a conditioner? As a conditioner, yes. 23:50 Just straight coconut? 23:52 So basically once you wet your hair, 23:54 you would want the oil and you would just slather it 23:58 all over your hair like you use the conditioner shampoo 24:01 and put on a, put on a heating cap, 24:03 a plastic bag and just wear it around for hour or more. 24:07 So just like a deep, deep, deep... 24:08 A deep, deep conditioning treatment 24:10 and then you just mince it out 24:11 and your hair will be just beautiful. 24:13 Wow. Wow. 24:14 So we can do so much with just this little... 24:17 Especially after that, that workout that I had, 24:20 I feel hydrated inside and now outside. 24:23 So this is wonderful. 24:25 I mean, we can eat this wondrous food. 24:28 We can choose this wondrous food 24:30 and we can wear it. 24:33 Oh, thank you God. I tell you. 24:37 Oh, I feel so coming on in my spirit, in my soul. 24:41 And always so... 24:42 I just want to say thank you. 24:44 Thank you, Lord. Halleluiah. 24:46 For this wondrous food, we thank You. 24:53 Yes, and give you all the praise. 25:00 We thank You. 25:02 We thank You Lord 25:05 for blessing us with good food, 25:08 with good food today. 25:15 Wow! Wow! 25:16 Halleluiah. It's just an appetite. 25:18 I love to wearing it. 25:19 But we have to sing about it, 25:22 because soul food will make you sing. 25:25 Oh, it would make you pick a whopping. 25:28 You know, what? Let's go dig into that food. 25:31 Oh, yes. It's time to eat. It's time to go. 25:33 Enjoy it. Yes. 25:36 Oh, girls. 25:37 Work it, up an appetite, girls. 25:39 Soul Sisters, we have work up an appetite in that kitchen. 25:43 Yes. Up in the kitchen today. 25:44 I love the memories that we've created 25:46 just sitting at the table eating soul food. 25:48 Just, I mean, do you, do you remember 25:50 the first Thanksgiving when we stayed up all night? 25:53 How old were we? 25:55 I think we were like 14, we were teenagers, 25:56 we were in high school. 25:58 And we stayed up all night. 25:59 And we took off... 26:00 And we made some mac and cheese. 26:02 We sure did. Some sweet potatoes. 26:03 Corn bread. Oh, my. 26:05 Some Collard greens. I got some veggie chicken. 26:08 Mac and cheese and Collard greens. 26:10 But you all reminisce. 26:11 But you know, at the dinner table it is... 26:13 I mean, we make memories and we just have so much fun. 26:16 You know, we have dinner for everything. 26:18 It's my birthday and dinner at your house. 26:21 I made the honoree. Dinner at your house. 26:25 It's my anniversary, dinner at your house. 26:31 But it's dinner, dinner time. 26:33 You know, just to reminisce the family. 26:35 Just enjoy one another, you know. 26:37 So we've enjoyed this time and we've rugged up an appetite 26:43 and it is time to eat this food. 26:47 Well, I've tried the mac and cheese 26:50 and let me tell you... 26:51 Just know that we serve a God who wants our heart, 26:55 He wants our mind, He wants our body and our soul. 27:01 So, know that, all that you do, 27:05 do it all to the glory of God. 27:10 I like healthy foods that tastes that good, 27:15 I like to eat good food. 27:18 What you say now? 27:20 I like to eat good food. 27:24 I like to eat good food! 27:33 To God the glory, you guys. 27:34 Let's keep running and this is delicious. |
Revised 2017-12-24