Participants: Curtis & Paula Eakins
Series Code: TDYC
Program Code: TDYC015066A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:18 Removing pain 00:23 Lord, let my words 00:29 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people. 01:08 Welcome to 3ABN Today Cooking Show 01:11 with Curtis and Paula Eakins. 01:13 Well, Paula and Curtis-- Yeah, your name is first so. 01:17 Yeah, so Paula and Curtis Eakins. 01:18 That's right. 01:20 So you're the lead and I'm kind of like your back up. 01:21 I'm your assistant. 01:24 Are you my assistant? If you let me be. 01:26 Okay. We'll see how that goes. 01:29 You know this program is actually called Gluten Free 01:32 and Delicious. 01:33 Gluten Free and Delicious. 01:35 And delicious because it is so much talk 01:37 going on out there now about gluten, 01:40 is it good, is it bad, why is it so high? 01:43 We're gonna answer those kind of questions 01:44 on the show today. 01:46 Is everybody gluten free, 01:47 the whole world can become gluten free. 01:49 So we don't gluten because also when people think about gluten, 01:52 they say, "They won't taste right." 01:55 Yeah. So it's too much money. It will cost you money. 01:59 You know, we did a program on Abundant Living, I remember. 02:02 A while back, wasn't it? 02:03 Gluten For Punishment. Gluten For Punishment. 02:06 Gluten For Punishment. 02:07 But it's a little bit different. 02:08 But bring off some education and also cooking as well. 02:11 Yeah, this is gonna be a good show. 02:12 You're gonna like it. 02:14 Somebody asked me the question once. 02:15 They said, "You know, I was trying to get your cookbook 02:17 and I was just wondering, 02:18 do you have any gluten free recipes in there?" 02:21 And you know, I kind of talk a little bit insight. 02:24 Because that gluten thing is so bad 02:26 until when you go on a store, 02:28 you will see the word gluten free on everything. 02:30 "Gluten free water," come on. 02:31 Okay, wait a minute. Okay. I saw gluten free water. 02:34 Gluten free water? 02:35 I saw gluten free fruit, apples. 02:38 Like no carb water, no fat water, I mean, just... 02:41 It's crazy. It's crazy. So I said, yes. 02:44 Probably gluten free dog food, I bet you. 02:46 Oh, that's out there. No, I actually saw that. 02:47 Okay. I saw that, I saw that. 02:49 Well, you know, let's look at our gluten free, 02:51 delicious, what are we gonna, 02:52 what are we gonna be doing today, 02:54 what are we gonna be doing today. 02:55 Okay, we're doing a fresh mango salsa. 02:58 And then we're gonna do a penne rigate tomato toss. 03:04 And then we're gonna do grilled zucchini 03:06 and sauteed onions. 03:09 And we are going to end with fresh summer fruit kabobs. 03:15 Oh, little kabob, all right, all gluten free. 03:17 No, I said summer. Not winter but summer. 03:20 Yes, you're doing it in the summertime. 03:22 I said summer because Summer is out there somewhere 03:25 and she's taping us today. 03:27 Oh, there's a person named Summer? 03:28 Yeah. For real. Really? 03:30 Behind the camera? Yeah. 03:31 Okay. I knew that, too. Let's move on. 03:33 All right. So kabob. 03:35 All gluten-free, but is also delicious. 03:37 Why all gluten-free? 03:38 And so let's talk for a moment about that 03:40 before I do the actual recipe itself, you know. 03:44 What is going on with this? 03:46 You know, it has started before. 03:47 We had heard about maybe ten years ago. 03:49 They kind of started this uproar 03:51 about the cold gluten situation. 03:53 And now it's actually just out there. 03:54 It's all over the place and all, 03:55 even your main companies 03:58 are now jumping in on a bandwagon 04:00 where it used to be certain people 04:01 who would do gluten, 04:03 now we are seeing even larger. 04:04 So what is going on with this gluten? 04:06 Well, first of all, it actually started 04:07 back in 1980s, years ago. 04:10 And so you have celiac disease. 04:14 Just about one percent of the population, 04:16 1.8 million people, celiac disease 04:18 whereas if a person is weak body 04:20 or vital to three grains, 04:23 in the sperm that protein and those grains, 04:25 if they ingested, it attacks, 04:29 the autoimmune system is triggered 04:31 to attack the lining of the small intestines. 04:35 And this gonna happen based on genetics, 04:37 either mother or father 04:38 and it can really wrecks havoc in a system 04:42 and so when it attacks the lining of the intestines, 04:45 then we do not absorb those nutrients that we need. 04:49 And so if a person has that, 04:51 really the close relative need to be also tested as well. 04:55 And it goes down to is really have an endoscopy, 04:58 go down to the stomach 04:59 and take a biopsy out of duodenum, 05:01 a small portion of the small intestine 05:03 to see whether or not you all definitely have celiac disease. 05:08 Blood test can be conclusive, too. 05:10 Some antigens can be tested too in a blood test 05:12 but biopsy through endoscopy is the gold standard for us 05:18 to determine whether or not a person 05:20 really has celiac disease. 05:21 That's now one percent. One percent. 05:23 Okay. The celiac disease. 05:25 Okay, you are saying one percent 05:26 but what I'm seeing also or what I'm hearing a lot 05:28 is that I'm hearing a lot of people say 05:30 that they are all gluten intolerant and so-- 05:32 Okay, now that's a different thing. 05:33 So we got, so there's gluten intolerant and there's a celiac 05:36 and there's a difference between the two. 05:38 Yeah. 05:39 So celiac disease again, 05:41 you've been diagnosed with celiac disease, all right. 05:44 Now for those who, 05:46 let's say who have not been diagnosed with celiac disease, 05:49 based on biopsy or blood test, whatever 05:51 and don't have a wheat allergy, but still have symptoms 05:55 when they take in gluten, now we have a different term. 06:01 It's called medically, non-celiac gluten sensitivity. 06:08 Ooh, that's a lot of words. Say again. Say it again. 06:10 Well, sometimes people are known as gluten intolerant. 06:14 So you are not allergic to the glute, 06:15 with celiac disease, you don't have a wheat allergy 06:19 but when you are taking gluten, barley, rye and wheat, 06:23 you still have allergic reaction 06:24 or some symptoms, 06:26 then you have what is called non-celiac gluten sensitivity. 06:32 And that group is really estimated up to six percent. 06:37 Oh, okay. Up to 60 percent. 06:39 And that's the boom of this non-celiac 06:42 or gluten sensitivity. 06:44 And this is all over the place. 06:46 And I mean they can really wreak havoc in the system. 06:49 Because you're talking about if left unchecked 06:52 those who are taking gluten, you have abdominal bloating, 06:56 cramping and fatigue and osteoporosis. 06:59 I mean, we're taking about 07:01 the sensitivity to gluten as well. 07:03 So-- and that cannot be done by a biopsy. 07:08 About 50 percent, give or take, 07:11 it cannot be done conclusively with the blood test 07:13 by 50 percent give or take. 07:15 So really, it's a diagnose of exclusion, 07:18 when you exclude celiac, exclude wheat allergy, 07:24 so what you have is non-celiac gluten sensitivity. 07:27 So by just simply avoiding gluten, 07:31 a lot of individuals are feared to be a lot better 07:34 with lessen of those abdominal symptom. 07:37 Oh, okay. 07:38 Well, one of the recipes we are fixing, 07:39 the very first one, 07:41 'cause we are talking about gluten-free and delicious. 07:42 And this is definitely a gluten-free one. All right. 07:45 And not only for person who might have a problem 07:46 with celiac or gluten, but also we can all eat it. 07:50 Everybody, everybody. Everybody. 07:52 All right. Okay, okay. 07:54 Let's look at the very first recipe 07:55 which is our actual salsa. 07:59 Okay, this is fresh mango salsa. 08:01 It calls for... 08:29 Okay. All right. The corn. 08:30 You can see we're taking about that, 08:32 now we're talking about celiac, we're talking about that... 08:33 Gluten-free. Gluten-free. Okay. 08:36 So one of the objects or one of the things 08:37 they can actually eat is corn. 08:39 Okay. 08:40 One more thing I need to add too 08:41 because sometimes you have the grain called oats 08:45 and there are some pros and cons 08:47 as far as whether the person can actually eat oats. 08:49 Oats has about ten percent gluten. 08:52 So those who have celiac disease 08:53 really cannot take oats. 08:55 Some can. 08:56 So it's a tussle between the oats, 08:58 but and in a lot of cases oats is not problematic. 09:02 Anyway, this doesn't have oats, it has mangoes. 09:05 Yeah. This is a mango salsa. I've made all kinds of mango. 09:07 I've had avocado salsas and tomato salsas 09:11 and I've had a cherry tomato and kelp salsas 09:16 and this is a mango. 09:17 So I liked different flavors, 09:19 different types of sauces out there. 09:21 And you have the almighty real ready to go, mango, right? 09:25 Oh, yeah. Yes. 09:26 So I'm gonna have you do the pleasure 09:27 of actually getting that cut up, you know. 09:29 So you're gonna try that knife right there. 09:31 Now the people in Caribbean and also Caribbean, 09:34 both places, they say this was the fruit in Garden of Eden, 09:37 the mango. 09:38 That's debatable, but that's what they say. 09:40 Well, I know one thing. 09:41 It tastes really good so I would not be surprised. 09:43 So you're gonna go ahead and slice that up 09:45 and try that knife there and see 09:47 and as you are doing that, cutting it down 09:48 so you're gonna cut down both of its sides first. 09:50 All right. 09:52 All the way down and it does not wanna-- 09:53 This could, I mean could melt a butter. 09:55 Just use that one. Let's just try the Real McCoy. 09:58 Oh, yeah. Okay. Yeah, okay. 10:01 Okay, so you're gonna do both of the sides there 10:02 and you're gonna go ahead and cut that for us. 10:05 And while you are doing that, I'm gonna go ahead 10:08 and put into the bowl. 10:09 This is the tomatoes, this is a cup and a half. 10:11 And you want this in a diced? You're gonna dice it. 10:14 Dice it. Okay, all right. I'm gonna put the tomatoes in. 10:20 Gluten-free water. 10:23 I saw that. 10:25 Okay, now. I saw that. 10:26 Now you know, you have to really be kind of-- 10:28 That's going a little bit too far now. 10:29 That's getting a little deep. It's getting little deep. 10:31 You know, and let me say this, folks. 10:35 Gluten-free does not mean free of gluten. 10:40 That's right. That is true. 10:42 You know the FDA, it has to be certify on a container. 10:49 All right, the chunks could be smaller, 10:50 baby, that's too big. 10:52 This is gonna be, chunk it, 10:53 just cut it in a half a little bit more. 10:55 Let me do it this way. Okay. Okay. 10:56 'Cause that's could be little to, you know. 10:58 That's, those are just a little bit too big. 11:01 A little bit too big. 11:03 Yeah. Delicious. 11:05 Well, in that case, I'll just eat half-- 11:08 Here we go. Yummy, yummy. 11:10 How about that, honey? Little bit smaller. 11:12 Little bit smaller, here you go. 11:14 Okay. All right. So you're gonna put that in. 11:16 I'm just actually gonna go ahead on 11:18 and do the pepper. 11:20 This is just banana pepper. 11:22 So I'm just gonna cut it out real small pieces. 11:24 The banana pepper, because you don't want too hot 11:26 'cause you know I'm getting ready to add to it. 11:27 Yeah. 11:29 I'm gonna add cayenne pepper, which is optional. 11:30 It is optional. 11:32 Okay, I'll make this a little bit smaller. 11:33 Make it smaller to start off with. 11:35 Here we go. 11:37 Now how did this recipe come about, honey? 11:38 Well, you know, like I said, 11:40 I could do all kind of recipes, especially salsas. 11:42 And they go really good, they are low calorie item 11:46 and you can make a different flavors. 11:47 I don't like the same flavors all the time. 11:49 So this comes in really handy. Okay. 11:50 A salsa recipe which is using mango, mango, mango. 11:57 Isn't that pretty? It's also pretty. 11:59 You're also pretty, too. 12:01 Thank you. Okay. You're welcome. 12:03 Put that... 12:06 Well, I can still work and talk at the same time. 12:08 I don't think so. I'm doing it. 12:15 Now, you know, I'm glad that Curtis is doing this 12:18 on a set like this because at home normally... 12:20 Why is that? 12:21 You know, really, the truth is 12:22 a lot of meat is still left over in that side of skin. 12:25 Well, see now what I would do 12:26 but since we're on a camera here... 12:28 I'm putting in there. I'm trying to be nice. 12:30 Be nice. Yes. 12:32 You know you'll get a phone call. 12:33 You know you will, you know you will. 12:35 Okay, I'm gonna go ahead and while you are doing that, 12:37 let me just-- 12:38 Is that enough? 12:40 Give me a little bit, just take some of the sides off of that. 12:42 Okay. So take some of that side off. 12:44 What I'm gonna do is I'm gonna go ahead on 12:46 and I'm gonna do, get the ginger. 12:48 The ginger ready. 12:50 This is really good when you talk 12:51 about putting the ginger in. 12:52 I used to grate the ginger up. 12:54 But I found that I like to have chunks of the ginger 12:57 in this recipe. 12:59 So I'm mincing it up real fine, you know, real fine. 13:03 And that goes in. You smell a smell? 13:05 Does this smell good? This is good. 13:06 Yeah. Okay. Yeah. Ginger. 13:09 So when you are eating this, you get the opportunity 13:11 to have the mango, then you get the tomato, 13:15 you get the cilantro, ooh, look at that. 13:17 Okay, this is getting kind of messy here. 13:18 I know. That's okay. 13:20 Let me do it this way. Just don't throw it away. 13:21 There you go. You're doing good. 13:23 Oh, yeah, off camera, I'm gonna eat all of that. 13:25 Yeah, okay. 13:26 I think that's enough right there, right, honey? 13:28 Okay. That's enough. Okay. 13:29 Let me cut this up a little bit. 13:31 Yeah, just a little bit. Here we go. 13:34 Okay. I'm gonna put in the ginger. 13:38 Okay. So the ginger. 13:39 Let me put the ginger in there and you're gonna have the, 13:41 I want you to take this, honey, 13:43 I want you to take that and move that back 13:44 'cause we're gonna finish doing rest of this. 13:45 Oh, okay. Just sit that back in the back. 13:47 You smell that ginger, oh, yeah. 13:48 You got that fresh ginger going. 13:50 I'm gonna give you this knife again here. 13:53 Because you're gonna go ahead on 13:54 and I could press all that ginger in there. 13:56 Fresh ginger, fresh ginger, yeah. Okay. 14:01 We're gonna take that cilantro. Okay. 14:02 Cilantro is what really makes a salsa come to life. 14:05 Just dump them in here? 14:06 No, you're gonna slice it up, baby. 14:08 Dice it, mince it, it's probably mixed. 14:09 Oh, okay. Okay. 14:11 No, okay, hold up, hold up. I'm not doing it right. 14:16 Okay. 14:18 Really and truly when you're trying to get-- 14:19 Oh, put in a little a ball. 14:21 Little ball like that and then do it. 14:25 So you get better. Okay. Okay. 14:27 So I'm gonna let you hold that piece 14:29 there just and there you go. 14:30 Okay. I think I can do that. You can do that. 14:32 There you go. 14:35 Somebody asked the question one time. 14:36 They said, "Does Curtis cook?" 14:40 And Curtis always says, 14:41 "Why do I need to cook when Paula does it all?" 14:44 So you know, it's really kind of funny. 14:46 He does cook but basically I do most of the cooking. 14:49 Yeah. Okay. All right. 14:50 We're gonna put that all in there 14:52 and you know, I said that that we had cayenne pepper. 14:56 Oh. Have a little kick to it, huh? 14:57 Yeah, yeah, yeah. 14:58 And this one here, we'll put a little bit of that cayenne 15:00 so it's just, just one fourth of a teaspoon going in. 15:04 That just gonna make it a little hot, a little spicy. 15:08 You don't have to put it in there if you don't want to. 15:09 And we're gonna end with our fresh lime juice. 15:14 Yeah. Okay. 15:17 And I can see that's gonna... 15:18 It's gonna be good. A good salsa right here. 15:20 It's gonna be good, it's gonna be good. 15:21 Now, how would you use this, I mean, with chips or what? 15:24 Yeah. This is actually gonna be served with corn chips. 15:26 Oh, corn chips. Yeah. 15:27 'Cause we're doing gluten-free. 15:29 We're doing gluten-free. Okay. 15:30 Gluten-free and delicious. 15:31 So it can be wheat chip, corn chips. 15:33 Wheat, yeah, you want to do corn chips. 15:34 Corn chips are the one to do and they got good variety 15:37 of all types of corn chips out there. 15:39 We got with flaxseed 15:40 and all different things out there now so. 15:42 Now, what I'd like to do with this is, 15:44 is to put it in a bowl like so, and then put it in, 15:48 wrap it up and put in a refrigerator 15:50 and let it get cold. 15:52 Nice and cold and chilled. All right. 15:54 And once it's chilled, 15:55 then all you do is just sit back 15:56 and get your corn chips ready and you are good to go. 15:59 Good to go. 16:00 It's a good beginning to an actual, 16:02 when we talk about gluten-free. 16:04 It's a good appetizer, you know. 16:06 It works really well. Yeah. 16:08 It's a good dish. Okay. It's okay. 16:09 Now we'll be having that at the end of the show? 16:11 At the end of the show. Okay. 16:12 Because I'm gonna be looking at our very, very next one 16:15 and you know, when we talk about that gluten, 16:17 once again, people are saying, "But I like pasta. 16:20 What am I gonna do?" I don't have any pasta now. 16:22 This just knocks out all the pasta. 16:23 It knocks the whole pasta group out. 16:25 Oh, does it? 16:26 That's the question. That's the question. 16:27 Well, let's look at the very next recipe. 16:29 Okay. That's good. All right. 16:30 We're gonna do penne rigate tomato toss. 16:34 It calls for... 17:02 I love this recipe. 17:03 I love it because once again, people think, 17:06 you know, they can't do the gluten at all 17:08 and so therefore, their pasta is out of the game. 17:11 And so, you know, of course, 17:12 with all the new stuff out there, 17:13 the new marketing, then of course, 17:15 pasta is back in the game again 17:16 because you're gonna make the pasta, 17:18 of course, they can use corn 17:20 and then also rice, a brown rice. 17:22 And so I've seen both of those out there 17:24 and all kind of noodles food, elbow noodle, 17:26 the fettuccine noodle, 17:29 I've seen a regular spaghetti noodle. 17:31 And then, we're gonna be doing a corn noodle 17:33 which is the pennina, penne. 17:35 Penne rigate and I always wanted, 17:37 I tried to figure out why they call it that. 17:39 It was actually because that that particular noodle 17:41 has a slant to it. 17:43 So the rigate is actually slanted. 17:45 Slant. Okay. So that's it. 17:47 Okay. That's it. Nothing special. 17:48 All right, you did a little homework. 17:50 Now we talk about that 17:51 before we even get started with our sauce. 17:53 I want to say to you that when you buy your pasta, 17:55 your gluten-free pastas, they're gonna have on it 17:58 exactly the amount of minutes 17:59 that is actually your oats come into a boil 18:01 and you're gonna cook it. 18:02 If it says eight minutes or ten minutes, 18:03 they mean exactly that. 18:05 It's just not the same as regular pasta noodles 18:07 which will take a little bit longer. 18:09 But they are shorter cooking time. 18:11 Otherwise they'll get stuck 18:12 or you'll have some issues with it. 18:14 So corn, we're doing corn in this show. 18:15 But there is a brown rice. 18:17 There's a brown rice pasta noodle out there as well. 18:20 And a couple of other different ones 18:21 that you can actually try out. 18:22 But you can still have your pasta. 18:24 That's why it's called gluten free and delicious today. 18:25 Gluten-free and delicious. Yes. 18:28 And I've already got my corn pasta noodles 18:31 already working here in a skillet. 18:32 Again, that can be purchased in a grocery store? 18:34 All your grocery stores. 18:36 Everybody's got the gluten-free thing going on now. 18:38 I mean, it's everywhere. It's everywhere. 18:39 I'm not even surprised it's not even in the Dollar Store yet, 18:41 but it will be soon. 18:43 Yeah, probably already in the Dollar Store. 18:44 Such an expensive venture, very expensive venture, you know. 18:46 You say gluten-free is not free. 18:48 It's gonna cost a little bit more. 18:50 It's gonna cost a little bit more. 18:51 That's true. That's a good point. 18:52 I never thought about that. 18:54 And gluten-free does not mean free of gluten. 18:59 Okay, so you're saying that it costs a lot, 19:02 so therefore, it's not free. 19:04 We understand that part. That's true. 19:06 But I don't think that's exactly 19:07 what you're trying to go with this. 19:08 No. I'm going with something else. 19:10 Because on the label it says "gluten-free" 19:13 and a lot of people think that means it's free of gluten. 19:17 It's not. 19:18 The Food and Drug Administration back in 2014 19:20 determine that a pack is gonna have gluten-free 19:23 or certified of gluten-free, 19:26 if it has at least 20 parts per million 19:30 of gluten in our product, all right. 19:32 So therefore, some people who have celiac disease 19:35 or maybe a gluten sensitivity, 19:38 well, if he purchase that product 19:41 and several products throughout the day, 19:43 then that can really also have a impact, 19:45 cumulative impact on the lining of the intestines. 19:49 So you need to be careful of that as well, 19:51 even though it says gluten-free. 19:53 It has to be certified or sometimes it says 19:55 sponsored by the celiac foundation, 19:57 something like that. 19:58 But sometimes, they do not even have 20:00 the certified gluten-free CF, 20:02 the circle around it on a package 20:04 or sponsored by like I said the celiac foundation. 20:07 It just says gluten-free. I would be wary of that. 20:10 But it's not free of gluten. 20:11 It still has gluten in it, but only a 20 parts per million 20:16 but cumulatively, it can still add up throughout the day, 20:19 still have some symptoms as well. 20:22 Well, okay. That's why we're doing this program. 20:24 That's why we're doing this program. 20:25 That's why we are doing this program 20:26 so we know it's not in the corn. 20:28 No. Corn is fine. Okay. 20:29 So I want you to go head on, what we're gonna do, 20:30 we gonna make the sauce 20:32 actually gonna go with the pasta. 20:33 So you're gonna actually cut that up for me. 20:34 I'm gonna dice this or what? Yeah, you can dice it. 20:36 And just dice it up 20:38 and then we also gonna put in that one as well. 20:41 We're gonna put in fresh garlic which I love fresh garlic. 20:46 So while you're doing that, I'm gonna go ahead 20:47 and get my skillet ready to go. 20:52 We're gonna go ahead and turn that on. 20:53 Okay. 20:58 Okay. 21:02 Very good, very good. 21:05 So... 21:06 Now I don't know how fine? That's fine. 21:08 That's fine 'cause, you know, 21:09 I want to have a little substance 21:10 when I can redo that sauce. 21:12 I'm gonna go ahead and put the olive oil in. 21:17 Okay. Okay. 21:19 But it is a multi billion dollar industry, honey. 21:26 And so it's not... 21:29 It's climbing. It's climbing. It's very expensive. 21:31 All though some of-- because it's been out a while now, 21:33 is some of the prices depending on who's actually producing it, 21:36 it has gotten a little bit cheaper. 21:38 Okay. But still, it's very, very expensive. 21:39 It's really a major, you know, like a lot of things 21:42 come out in a market that's new, you know. 21:44 I remember somewhat different crazes that people got into 21:47 and of course, this is not a craze. 21:49 But unless, unless you don't have a gluten problem. 21:51 Yeah. All right. 21:53 But a lot of people are, I can say one percent 21:55 estimated that are truly have celiac disease. 21:58 Go ahead and get that garlic ready for me too, please. 21:59 And about 17, 18 percent don't even know it. 22:04 And there's a lack of under diagnosis 22:09 that people may have celiac and don't even know it. 22:11 They haven't been diagnosed. 22:13 So yeah. That makes sense. 22:14 And the gold standard really is the biopsy with endoscopy. 22:17 Go and see if that's going on. 22:19 Yeah, that's the golden test, the gold standard. 22:23 And, but you can have a blood test too 22:25 that can also determine as well. 22:27 Well, I also read in some research. 22:30 It was saying that if you do not have 22:31 a gluten intolerance or celiac disease, 22:34 you began eating the gluten type foods 22:38 that can also cause some issues for you as well. 22:40 So you don't want to go there 22:41 if that's not what's happening to you. 22:43 Yeah, and that's what you call 22:44 the non-celiac gluten sensitivity. 22:47 Now, you know, the other thing too, Curtis, and I'm-- 22:49 You're gonna put these together, honey. 22:50 Yeah, I'm gonna put them together in there. 22:52 The other thing too is that people, you know, 22:54 we've had this talk before, not about the gluten 22:58 but we've had this talk before about carbohydrates. 23:00 And we hear over and over again of the low carbs, 23:03 the no carbs and all that. 23:04 So all these are kind of in a same circle, 23:06 you know what I'm saying. 23:08 I think people, really, 23:09 when they talk about the low-carb, no-carb, 23:11 and that's been going on for quite sometime, too. 23:13 It hasn't really died down completely. 23:15 People really need to understand 23:17 the different type of carbohydrates. 23:20 I think they'll put all carbohydrates 23:21 in the same boat. 23:23 So you have three different types of carbohydrates. 23:25 You have the simple, 23:27 the complex and you have the refined. 23:30 But when you say, I'm on a no-carb, 23:32 well, exactly what do you mean? 23:34 What type of carbs are you not eating? 23:37 Is it the simple, the complex, or is it a refined? 23:41 And so they don't really differentiate 23:42 between all three of them and so therefore, 23:44 there's a lot of confusion as far as that is concerned. 23:46 And so once again it's not a no-carb, the no-carb 23:49 because carbohydrates, 23:51 and we've spoken about this before 23:52 on Abundant Living, 23:54 carbohydrates actually fuels the body. 23:56 You can't not go and say you're not gonna do carbs. 23:59 You're gonna have the good carbs. 24:00 Okay, which is your fruit and your vegetable kingdom-- 24:02 And legumes. And your legumes group. 24:04 God's original diet is loaded with carbohydrates. 24:08 Genesis 1:29. Genesis 3:18. 24:11 It is a carbohydrate rich diet. Yes, yes, yeah. 24:15 So but again, it's like a education 24:17 but, you know, that was booming industry. 24:20 It's still going on too 24:21 but the gluten is now taken over. 24:23 Well, also and the gluten plays a part in it 24:25 because what's happening is 24:26 it just once again knocks the process out. 24:28 And sometimes when people feel they are not doing pasta, 24:30 they're not gonna do potatoes. 24:32 Not gonna do sweet potatoes. 24:33 Okay, not gonna do the bean group. 24:35 They classify them all in a same group. 24:37 And they are just not the same, all right. 24:38 They are not the same. 24:40 Now surely we need to cut back on them, yeah, yeah, 24:42 'cause it's putting some weight on. 24:43 Well, there are different types of carbs. 24:45 It's the type. 24:47 It's the plant-based all the way 24:48 is what you want to do. 24:49 So I'm just sauteing just a little bit here. 24:51 And you know what I'm gonna have you do. 24:53 This is, don't they smell good. Oh, yeah. 24:55 And we're gonna go ahead 24:56 and put green scallions as well. 24:58 You just-- they just has to take our word for it, honey. 25:00 You have our spatula or what. 25:02 Let's get all of the goodies out, 25:03 all the goodies out. 25:05 And this is also a very colorful recipe as well. 25:09 So we're sauteing. 25:10 Until it gets a kind of opaque or a little bit of a clearness 25:14 in the actually onion itself. 25:18 And what I'm gonna have you do is I want to have you 25:20 slowly pour in the diced tomatoes first. 25:23 Let me move these knifes out of the way here. 25:25 Okay. 25:27 And you're gonna slowly pour in 25:28 'cause I don't want it splashing everywhere 25:29 so just pour in slow. 25:33 All right. Okay. Look at all the goodies. 25:37 All the goodies. 25:40 I like lycopene. 25:43 They are tomatoes. 25:45 All right. And I love the color. 25:48 I love the color. Here we go. 25:49 A napkin. A napkin. Okay. 25:51 You hear me say here's a napkin. 25:52 Yes. I heard that, baby. 25:55 Okay. We're gonna go ahead and put in the tomato sauce. 25:59 Okay. Slowly. Okay, let me do this. 26:02 So you're backing up a little bit, huh, baby? 26:03 Yeah. 26:05 We use this to get all the goodies out. 26:10 Smells good, doesn't it? 26:12 I mean, I love pasta dishes, 26:15 all the goodies that go in there as well. 26:19 And we're going to, now I'm gonna just go ahead on 26:21 and put a little bit of this salt in here now 26:24 and basically we're gonna let this simmer for a few minutes. 26:26 But because we are on 3ABN, 26:28 and we don't have the time factor 26:29 that we're usually on when you are doing it at home. 26:31 I'm just gonna just cook a little bit longer, 26:33 this is meshing up all in together. 26:35 Isn't that wonderful? 26:38 It's gonna make a nice sauce. 26:39 And one of the things, this is gonna be last. 26:41 So I'm gonna go ahead and sprinkle on. 26:42 You can do it. 26:44 Sprinkle a little bit of salt over there for me. 26:45 Okay. 26:49 Okay. And will it be bay leaf? 26:51 That's basil. I love basil. I mean, you know. 26:55 And what you can do with that for me 26:56 as I'm just stirring so I'm gonna put the lid on, 26:58 is to go ahead and chop this up very fine also. 27:01 So chop that up for me. I'll give your knife back. 27:04 And now you already know what to do, right? 27:05 You're gonna put in a, gather it up. 27:08 Gather up. Gather it all up. 27:12 I'm learning from the best, honey. 27:13 It's just as easy, it's just a lot more easier 27:14 to work on it that way. 27:16 Yes, it is. 27:18 And now, okay. Okay. 27:21 And now it's gonna be... 27:22 I'm gonna be a good student. 27:24 A good student. Obedient old student. 27:26 Obedient student. Okay, okay. 27:30 Okay. All right. 27:31 So let me just show them what that pasta, 27:35 already got that done. 27:44 Ooh, do you smell it? You could smell it. 27:46 Yeah. Penne. 27:48 So it's cut in a slant, on a slant. 27:49 You can cut in a slant. 27:51 And this of course, this is gonna be in a pasta group, 27:54 I mean in a grocery store? 27:55 Oh, yeah, oh yeah, oh, yeah. 27:57 Now will that say gluten-free? It will say gluten free. 28:01 Okay. It will, it will. 28:02 And you, like I said, you'll see on there 28:04 either the word corn 28:06 or you'll see the word brown rice. 28:07 Those are the two. Right. 28:09 Okay. Okay. 28:10 Do me a favor. 28:12 I'm gonna actually slowly move this into this skillet. 28:13 Okay? Okay. 28:17 You said, you want me do you a favor. 28:19 I know what I was talking about. 28:21 Oh. 28:24 But you know the point. No, no. 28:26 I'm gonna use this. Okay. 28:27 Now I like this sauce because, 28:30 now I'm gonna go ahead and turn this off. 28:32 Make sure it's off completely. 28:33 Okay, and then make sure that one's off completely. 28:36 And all we're gonna do is just and you're gonna, 28:39 the reason why you are doing, like so much tomato sauce 28:42 and also the diced tomatoes is because this type of noodle, 28:47 you see how it's made with that cylinder, we call, 28:50 cylinder type shape is gonna take those, that sauce 28:53 and go up inside those noodles and I'm telling you, 28:55 this is gonna be yummy, yummy, really good. 28:58 Okay. 29:00 So you see it's working out really well. 29:01 And you can see that you can have your, 29:03 and they say your cake and eat it too, 29:04 you're gonna have your pasta and eat it, too. 29:07 Yes, even though. You don't have to give up. 29:08 You don't have to give it up. The pasta. 29:10 Yeah. Okay. Okay. 29:11 This is a very attractive dish and once again, as it sits, 29:15 and it soaked up the sauce. 29:17 Oh, wait, at the end of this program... 29:19 So how long would you let it sit? 29:21 Normally, you know, once again, because we're on the set. 29:25 Normally what we do is we're gonna cook the tomato sauce 29:28 with all that fixing in it, 29:29 you 're gonna cook for about at least a good 15 minutes. 29:31 And then you're gonna add in this. 29:33 I'm just doing a little bit faster here 29:34 because of the show. 29:35 And they get chance to see what it looks like, okay. 29:38 All right. There you go. 29:40 There you have it, there you have it, there you have it. 29:42 And we're gonna go ahead on and take that. 29:43 Oh, okay. 29:45 So-- 29:47 You don't have to, 29:48 I like to cut in and hold, let me do that. 29:49 I like to kind of sprinkle that. 29:51 Sprinkle it? Yeah. 29:52 And then I love basil. We grow basil in our yard. 29:56 That's right. 29:57 You know, and this is such a pretty dish, you know. 30:01 I know my pasta lovers out there 30:02 who thought they couldn't eat pasta no more, 30:04 they say, oh, oh, it's on. 30:07 Yeah. Pasta is back. Ooh, yeah. 30:10 All right. All right. Okay. 30:12 So that's finished. 30:13 I'm gonna put the lid on top of it 30:15 because you know what, 30:16 speaking of pasta free, pasta and delicious. 30:20 Gluten-free. Gluten-free pasta. 30:23 Gluten-free and delicious, 30:24 we're gonna go to another recipe. 30:25 And this is another recipe, 30:27 this is probably gluten-free, yeah, yeah. 30:29 Gluten-free. Okay. 30:30 It's called grilled zucchini with sauted onions. 30:33 It calls for... 30:47 Okay. This is a good one. 30:49 A lot of people do not care for zucchini. 30:52 Why is that, baby? I don't know. 30:53 We did a show one time 30:55 that was talking about the whole zucchini group, 30:57 all the different squash group. 30:59 It was called Squash It. Squash It. 31:01 And we had all the different kinds of squash on that show, 31:03 the pumpkin squash, and we call the peanut squash. 31:06 And regular pumpkin squash and zucchini 31:09 and all that whole family group. 31:11 Zucchini is one of my favorite vegetables, okay. 31:14 And this one I like because I actually have created recipe 31:18 that uses an actual skillet 31:21 where you don't have to go out and do a barbeque grill 31:24 or cast iron skillet. 31:25 I already got the ridges already. 31:27 Yeah, so you have the lines in it and everything. 31:28 Lines and everything, so you can actually do your grilling 31:30 in the house, on the stove. 31:32 Oh, okay. 31:33 No coals, and all that kind of stuff 31:35 and going through a bunch of changes, 31:36 winter, summer, spring or fall. 31:37 So if rains, you can just go and do the grill. 31:39 Right in the house. 31:40 And you can do all different things in it 31:42 but I like to do my vegetables on there, especially, okay. 31:43 Now this recipe is really easy to do 31:45 'cause all I'm gonna do is just cut the edges off like so. 31:51 And I also like to cut this off here. 31:54 Both ends like so. 31:57 And then because of the fact that I'm gonna do a slanting, 32:01 I actually like to cut on a slant. 32:04 Oh. 32:07 Now what's with the slant thing, 32:08 it just, just looks better? 32:10 It's just, yeah. Yeah. 32:11 It's more, people like, "Oh, I might try that now." 32:14 Since it's like that. Yeah, that might be good. 32:17 You know whatever. It does, you know, okay. 32:20 And I'm just gonna put these in the bowl. 32:24 Oh, okay. Okay. 32:26 And I'm gonna do one more and then I'm gonna have you 32:28 cut my, cut the onions in a circle, okay. 32:30 You just gonna slant it. 32:35 It doesn't make, it's not just the size, 32:37 it just that it has a very attractive look 32:39 when it's slanted versus the other type. 32:42 Yeah. Okay. You know. 32:44 I'm gonna put that in a bowl. 32:47 So... 32:48 Now this is free of gluten, is that right? 32:50 I mean, it's my understanding. This is definitely gluten-free. 32:52 Zucchini has no gluten in it. This is definitely gluten-free. 32:55 Definitely gluten-free. I'm gonna have you do that. 32:57 Let me tell you what I'm gonna do right now. 32:58 I'm gonna take the olive oil, okay. 33:01 'Cause I asked for two and half tablespoons of olive oil 33:05 and I'm going to just pour it over top of this, okay. 33:11 And then the part I like 33:13 is just to just make sure of it all of them, 33:17 they got oil over them. 33:19 This just gonna make those lines and ridges 33:21 when you make it up, okay. 33:25 Now take these circles out and-- 33:27 Yeah, you can take them apart for me. 33:29 I'm gonna go ahead and turn my skillet on. 33:33 Okay. 33:35 I usually use over medium heat. 33:38 You want to get the skillet hot. 33:40 And while I'm doing that, I'm gonna go ahead 33:41 and put the oil in this one 33:42 'cause we also gonna saute onions. 33:44 Sometimes I save a little bit of the olive oil 33:47 because the name of the game is to actually make sure 33:49 if the skillet itself stays oiled. 33:52 Okay. Oh, okay. 33:54 And that's what we're doing. I keep it oiled. 33:56 When I finish using it, I'll oil it back again 33:59 and that way it stays at 34:01 because you don't really and truly 34:03 but people don't know is you're not supposed to 34:04 really wash these. 34:06 Okay. Now why, now why is that? 34:08 Well, if you wash them, because the iron and stuff 34:11 is actually in the thing itself, it's... 34:13 It can rust? 34:15 It can rust on you and then you don't want to rust it 34:16 'cause you won't be able to use it after that for real. 34:18 Okay. So how should you clean it? 34:20 Once I make it, I'll just, well, see 34:21 because there's oil on it already, 34:23 and then when I get done, I wait for it to cool down 34:25 and I take my brush and I brush it, 34:28 okay and any residue which, 34:30 the zucchini does not have a residue, 34:31 is automatically gonna be over on your sides 34:34 and then on top of that, 34:35 then you just take once again your olive oil 34:36 and you oil it back down again and then I put plastic over it 34:40 and I put it away 34:41 until I'm ready to do something else with it. 34:43 It kind of reminds me a lot of, 34:44 of when I'm doing waffles on my waffle iron, 34:46 it's the same kind of thing, you know, some things, 34:48 if you, it get more seasoned as they are older. 34:52 All right. Right. Okay. 34:53 And so with that in mind, 34:54 you know, sometimes you just want to... 34:56 Now it's just called a cast iron? 34:57 It's a cast iron, It's a cast iron skillet. 34:59 And how long have you had that last, 35:01 I mean, it can last for a long time.' 35:03 It lasts forever. It does last forever. 35:07 Hold up one minute, I mean, I can't chew gum 35:09 and talk at the same time. 35:10 So let me go ahead and I'm gonna put that over here 35:13 'cause I'm gonna saute those onions. 35:14 You got all those onions ready for me? 35:15 They're ready to go, baby. Okay. 35:17 So we're gonna saute the onions also as well. 35:19 This is so easy and simple. 35:20 I usually wait for it to get kind of hot 35:22 and it's just about there now. 35:23 Okay. 35:24 And then I'm gonna just take each one of these, 35:26 I'm going to just lay it on there. 35:27 Oh, okay. 35:29 Just lay it on. 35:31 Yeah. 35:33 Already been coated with olive oil. 35:34 Already been coated with olive oil. 35:37 And also let's move this up. 35:40 And you want to get those lines like this pan, 35:42 I mean, it's a more attractive 35:45 look to it when you do it this way. 35:47 And it's also, people will say, 35:49 "Oh, I think I'm gonna try that zucchini. 35:50 I think I'll try it." 35:52 So I'm gonna do that one first. 35:53 Let's just get these together first. 35:55 Okay. 35:56 In the meanwhile, we got this good, we got, 35:58 we're gonna saute those onions. 36:00 Now, Curtis, tell me some of the things 36:03 that when people are experiencing celiac disease, 36:06 what kind of things, 36:07 I know you mentioned a couple of things 36:09 but what kind of things 36:10 happens as they eat as far as consuming it, 36:14 what goes on? 36:16 Yeah, well, I said before, this is a autoimmune disorder 36:20 where the immune system simply attacks 36:23 the lining of the intestines and with that, 36:25 we have all types of problems. 36:28 It kind of mimics irritable bowel syndrome. 36:30 Sometimes it's misdiagnosed. 36:32 That's why people have sometimes symptoms diarrhea, 36:36 you have bloating, you have fatigue. 36:39 Sometimes people have headaches, 36:41 increased osteoporosis 36:43 and so you may not realize what's going on, 36:46 you maybe misdiagnosed 36:48 and irritable bowel syndrome or spastic colon. 36:53 Also a colitis. 36:54 So all of those things so therefore, 36:56 you need to have, really have endoscopy 36:57 and have the biopsy taken 37:00 or have antigen test with about three, two or three 37:01 different types of antigens blood test 37:03 that can confirm in as well. 37:05 With the other symptoms, they maybe a celiac disease 37:08 and about 7 to 10 percent of people have it 37:10 and are not even diagnosed. 37:12 That's the issue. 37:14 Well, now that's celiac. 37:15 But then you have people who, let's say had a biopsy 37:19 or had the blood test, 37:21 and say no, you do not have celiac disease, 37:23 but when they still eat gluten, barley, rye and wheat, 37:27 they still have symptoms. 37:29 That's when we call that non-celiac gluten sensitivity. 37:35 They still have those situations 37:37 and so that's gonna be up to 6 percent. 37:40 And so really, there's no real cure, 37:42 it just simply eliminate gluten from the diet. 37:46 Okay. Okay. 37:47 But you want to make sure that on the packet, it says, 37:50 certified gluten-free, they are certified. 37:54 Otherwise, it can still have gluten 37:55 up to 20 parts per million. 37:59 So sometimes people are experiencing the bloatiness 38:01 and they think it might be gluten, 38:03 so would you recommend they just come off 38:04 of gluten for a little bit? 38:06 Yeah, again, elimination diet, okay. 38:08 There's a whole list of, 38:10 you know, people think of gluten, 38:11 oh, okay, no more wheat, bread, crackers, 38:14 I mean, you're talking about soy sauce, 38:16 there's a whole list of things 38:17 that people probably don't even know 38:20 or consider there's glutens in our product. 38:23 There's a whole list. 38:24 But again, just do a research or Google search 38:27 and look at the gluten and you'll be surprised 38:29 how many foods or ingredients have gluten in it. 38:32 It's more than just a bread. It's more than just a bread. 38:34 I mean, that's just a bottom line. 38:35 So well, just you know, 38:38 make sure that you eliminate your diet of gluten 38:40 and then you see how your symptoms supply 38:42 and then you can determine whether or not 38:44 it could be intolerance to a gluten. 38:48 You know, the thing is that you can try it 38:50 and you know, if you have not, been diagnosed with it, 38:54 I've been hearing, 38:55 you know, a lot of, quite a few people 38:57 that have said that they do 38:58 think that they are having an issue with it. 39:00 So then just trying a little bit of it, 39:02 taking, going off of it and then, 39:04 you know, try to go back one thing at a time. 39:06 Right, right. 39:07 And see what's going on. Okay. 39:09 And the main thing to that, if you do have it 39:11 and if it is left unchecked, folks, 39:14 this could lead to cancer. 39:17 The pharynx, esophageal cancer, 39:19 cancer in the intestines, lymphoma, 39:22 I mean, we're talking about if left unchecked. 39:27 Vitamin, mineral deficiency 39:29 because the body is not absorbing these nutrients 39:32 and then you go into what we call 39:35 intestinal permeability 39:36 or better known as simply leaky gut syndrome. 39:41 We have another issue with that. 39:43 It's all together different issue as well so again, 39:46 if you have some of those symptoms, 39:48 I'll be mindful to minimal to have a blood test 39:51 with couple of antigens 39:54 and but the gold standard is the endoscopy 39:56 where you have the biopsy of the duodenum, 39:59 the first portion of small intestine 40:00 to confirm it either way. 40:02 Yeah, yeah. 40:03 Well, you can see that we're moving along here with that. 40:06 And you'll how it's actually getting that, 40:07 to me I think it's more of an attractive look to it 40:10 when it has those lines and stuff in it. 40:11 Yeah. You know. 40:13 It's very, very easy to fix. Not a problem whatsoever. 40:16 And like, you know I have a little bit of the olive oil. 40:18 Is it too hot, baby? 40:19 No. Oh. 40:21 Use that olive oil pressing on that. 40:22 Oh, you just need, too. Oh, okay. 40:24 And that puts it back over there. 40:25 It'll calm that down. 40:26 And I will go ahead and turn it down a little bit. 40:28 Yeah. I don't want it too high. 40:29 I don't want you calling fire department. 40:34 Okay. 40:35 Okay. This is good. 40:36 And we'll saute, now sometimes what I'll do 40:38 is I'll saute this 40:39 and saute the onions as well on here. 40:42 But we don't have the time for all that. 40:44 So but you get those, just stove it, 40:46 how nice it looks, very attractive. 40:49 It's a nice eye appeal, yeah, with the lines. 40:51 And all you need a little bit, 40:53 just a little bit of-- 40:54 You see where it's right there, 40:56 or you don't want just to do this. 40:57 Can you do that-- No, just coat the-- 40:58 Then you put it back over there. 41:00 Just keep it coated. 41:01 You have to keep it coated periodically. 41:03 Yes. Okay. 41:04 All right. So we got that finishing off. 41:05 I'm gonna just, I'm gonna stop with these right here. 41:07 Give you a chance at the end of the show 41:08 to see the end of that. 41:09 Meanwhile, I'm over here sauteing the onions, 41:11 getting the onions ready 'cause they're gonna be a part 41:13 of this dish as well. 41:14 Okay. Okay. 41:15 Now, so after the onions, you're gonna 41:17 put the onions on top of the-- 41:19 The onions are gonna on top at the end of it. 41:21 Okay, then we'll see at the end of the show as well. 41:23 And so we're actually are gonna move into that last recipe. 41:26 Okay. All right. 41:27 And then we're gonna move into last recipe 41:28 which is actually summer, fresh summer fruit kabobs. 41:32 It calls for... 41:59 Okay, now this is a real easy, quick recipe. 42:01 It's a kabob. 42:03 I love it, I love it, I love it. 42:04 Free kabob. 42:05 So what you're gonna do is you're gonna start 42:07 on those pineapples over there 42:08 and I'm gonna start 'cause we actually 42:09 gonna do all these things in chunks, okay. 42:11 Pineapples in chunks. 42:12 We're gonna make chunks because this is no cooking one here. 42:15 Okay. You know what I'm saying. 42:16 So we're gonna get that... 42:18 Now, no gluten in this, right? 42:19 No gluten in this. Okay. 42:21 We got you. 42:23 And you're gonna, these are gonna be chunks 42:24 'cause they're gonna go on top of the shish kabobs. 42:26 So you want to... 42:27 Okay. Okay. 42:30 Okay. 42:32 And let's see. 42:36 I think I did. 42:38 How bigger chunks? 42:41 Uh, it's got to able to go on a stick. 42:44 Okay. 42:47 Are these too big, honey? 42:49 Yeah, baby. Cut that in half. 42:51 There you go. Cut in half. 42:52 Okay. Okay. 42:55 There you go. 42:57 Now this is gluten-free, correct? 42:59 Yup. I'm just checking. 43:01 Gluten-free. 43:02 'Cause nowadays you never know. 43:04 That's funny how they got us... 43:06 You should have taken a picture of that gluten-free water. 43:07 I should have. 43:08 Yeah. You should have. 43:10 Probably do it again though. 43:11 And we're gonna just put them in there. 43:13 Okay. 43:14 I think that's enough 'cause we're gonna have 43:15 quite a bit there already as it is. 43:17 So I'm gonna put this away. 43:18 And hold that. 43:20 Let's put this over here on this side. 43:21 Oh, okay. 43:22 Here we go. Okay. 43:24 There's a, okay. 43:25 Got those things... 43:27 That, that's just a core in that one. 43:28 We already got the grapes ready to go. 43:29 And the strawberries are gonna be the last thing on here 43:31 so we're not gonna worry about the strawberry. 43:32 So what we're gonna do is we're gonna begin kiwi. 43:34 Oh. Don't forget the kiwi. 43:36 Now we have to cut the two ends. 43:43 And then... 43:44 I have a shorter knife there. 43:46 This will work, honey. 43:47 And I'm just gonna take and take the skin off of it. 43:49 And I know it's a lot easier way to do this 43:52 but we are just gonna do this right now. 43:54 Take the skin off, why don't we do this. 43:55 You know what, get your things 43:57 you can take rest of take this, go ahead and make that. 43:58 I'll do the kiwi 43:59 'cause we're only gonna do a few of them. 44:01 All right. All right. 44:02 What you're gonna put together is you're gonna put 44:04 the canola oil together, 44:05 along with that maple syrup 44:06 in that container right there in front of you. 44:08 This one? 44:09 You can take that one. Okay. 44:10 'Cause that one's gonna go over top of it. 44:12 Now that it needs here because it is a summer time 44:13 and so because of that 44:15 you're not gonna have to really worry about it that much. 44:16 Oh, this is gonna be what we're going to base? 44:17 You're gonna base it. 44:19 That's right. That's right. 44:20 Okay, canola oil, what's this? 44:21 Maple syrup. And maple syrup. 44:23 Okay. Okay. 44:24 And I'm gonna whisk. 44:26 Whisk it, whisk it. 44:28 Okay. 44:30 And we're only gonna do a few kabobs on this show here 44:32 so they at least get to see what it looks like. 44:34 Okay. 44:35 But they do what we're saying 44:37 as far as putting off stuff together. 44:39 Then you'll have a nice amount of kabobs 44:42 which you'll have to put in. 44:44 We will do another program on gluten. 44:47 Update, the Gluten For Punishment, part 2. 44:50 Maybe so. 44:52 That's went over ten years ago. 44:53 Maybe we'll do in the Abundant Living. 44:55 Yeah. Series. 44:57 How about that? 44:58 'Cause seem like it's not going away. 45:00 No, it's not. No, it's not. 45:01 Okay, well, let's just go ahead and I'll start threading that 45:03 'cause I don't want to run out of time 45:04 and what's gonna happen. 45:06 Okay, we got about six minutes. 45:08 Okay now so... 45:09 So what we're doing, what we're gonna do is, 45:11 is we're gonna get, 45:12 you got your three kabob sticks right there. 45:14 Okay. I got my three. 45:16 And what we're gonna do is 45:17 we're gonna actually start putting them 45:19 whatever your combinations are. 45:21 Now the last one we're gonna do is, 45:23 to tell you our strawberry. 45:25 Not sure we take off the stems of the... 45:26 I want all that to stay on for decoration. 45:29 Oh, so we're eating the stems, oh... 45:30 No, when they are ready to eat they take it off, honey. 45:32 That's just the decoration. 45:34 Okay, that'll be fine. 45:35 Yup. Okay. 45:37 So. Okay. 45:38 This is what we're gonna be working with this, 45:40 these group of fruits. 45:41 This is the group. 45:43 That's it, right there. This is the group. 45:44 You give me this and you can give me 45:46 that pineapple right there. 45:47 Oh, okay. 45:48 Put on there. I'll just put that away. 45:50 All right. 45:51 Okay. 45:52 Now it's time to... 45:54 Okay, you can give me that knife 45:55 there too and those dishes, 45:56 just kind of clear it up right over there. 45:58 Oh, just clear it up. Okay, let me-- 45:59 That's gonna be our sauce. It goes on top. 46:01 Okay. 46:03 I'm gonna take this off. 46:04 Okay. 46:08 All that, put that away 46:10 'cause now it's time... 46:14 for the threading. 46:16 Okay. Time for the threading. 46:17 Time for the threading. 46:18 Okay. 46:20 And so basically you can do whatever you want to do. 46:21 I'm gonna put a pineapple on first. 46:23 Now, so I'm gonna do something different. 46:24 So... 46:25 I'm gonna put a peach. 46:28 Peach first and then a... 46:31 I'm gonna do kiwi. 46:32 Pineapple. 46:34 You do it long ways like that. Yeah. 46:36 Long ways. 46:38 Grape. 46:39 I'll do a grape. 46:40 So we got this thing down packed about 46:42 as far as what goes on with the gluten. 46:48 Yeah, a lot of people simply are under diagnosed, Honey, 46:53 and don't even know it. 46:55 And so they're gonna have some repercussions down the line. 46:59 So if you have those symptoms... 47:02 I'll put another grape on it and I'm gonna top mine off 47:04 as I'm listening to you. 47:05 I'm gonna top it off with a strawberry. 47:07 Okay. 47:09 And then we're going to, oh, you always do 47:13 each fruit at least twice. 47:15 Is that the key or? You can. 47:16 Yeah. So let's see now. 47:21 I have to go on order there? No. 47:23 You can actually do any kind of combination you want to do. 47:25 It depends on, you know, where you want to go with that. 47:27 We just know that the strawberry 47:28 is gonna be the last thing on here, I bet. 47:29 Oh, okay. 47:31 And this is so good. 47:32 You see now I got mixed up. 47:34 I think you got quite, 47:35 why should you go ahead on and do... 47:36 No. Wait a minute. 47:38 I want the kiwi and then the strawberry. 47:43 No, no. 47:44 The strawberry is at the end, baby. 47:46 It will be. 47:47 No I want, but you only have six strawberries 47:49 in this and there's only six sticks. 47:51 That's why I said to do the strawberry last. 47:52 Oh. 47:53 Strawberry is the last one. 47:55 Okay. Okay. 47:56 So take that, okay, you already did it now so. 47:59 I already put a hole in it. 48:01 Yeah, you did. Okay. 48:02 I'm sorry. All right. 48:03 Please forgive me. Okay. 48:06 Okay. Let's do some more of that. 48:07 So we got what? 48:09 Three sticks and three strawberries. 48:10 That's why I said well... 48:13 Oh, you got, okay, so... 48:15 One stick won't have a strawberry. 48:17 Okay. That would be mine. 48:18 So already I messed up. 48:21 All right. Okay. 48:23 So kiwi. We do one more. 48:25 And peach. 48:27 And... 48:29 I'll start with the grapes on this one. 48:31 Let me do double grapes. 48:33 Double grapes and now the kiwi. 48:36 Kiwi. 48:38 And then we'll have another pineapple. 48:43 Pineapple. And you do your's. 48:45 Move it down a little, babe, move your, 48:47 move it down so you can... 48:48 Yeah. There you go. 48:50 I mean, we're running. All right. 48:51 How are they looking? Looking pretty good, baby. 48:52 Okay. Okay. 48:54 I'll do my last one. 48:56 I want to start with a... 48:58 let's see peach. 49:00 So we have thoroughly covered that gluten issue. 49:03 Yes, we have. 49:04 Talking about gluten 49:05 and you can still have other things you can eat, 49:09 still have your tummy full. 49:11 Now, look out all the gluten things out in the market. 49:13 Someone asked me about making a gluten bread. 49:19 You know, making my own bread and stuff. 49:21 I'm not interested. I'm not interested in doing. 49:23 There's so much work, I'm not doing it. 49:27 I don't want to do all that. 49:28 Don't have time for all of that. 49:29 Yeah, okay. 49:31 Okay, so as we got this one sitting up here, 49:32 we can kind of different, 49:33 we'll just put some grapes on it 49:35 to the top, how about that? 49:36 I'll put a grape on here. 49:38 And see here. 49:40 This kiwi came off. 49:42 Let's put it. 49:44 There you go. Okay. 49:45 Oh, the kiwi came off. 49:46 So let's move this down. All right. 49:48 So you can have fun with this 49:49 and you can have your children do it with you, 49:51 they will love that. 49:52 And it has a little sauce that goes on, 49:53 like I said before, you don't have 49:55 to have the sauce on it 49:56 because, you know, it's already sweet. 49:57 I usually like to make something 49:59 in summertime as well, 50:00 but it makes a very, very attractive dish. 50:02 It's very, very good. 50:04 I'll put in the refrigerator and get it cool 50:06 and afterwards we have the whole meal, 50:07 then that's gonna be dessert. 50:09 We actually have that as a dessert. 50:10 Now, anything you can put over that 50:11 like a sauce or something you... 50:13 That's what why we did. 50:14 We already made the sauce up, that's the maple and-- 50:16 You do it after... 50:17 That goes-- that actually based it on there 50:19 before you put it in a refrigerator 50:21 and make it cool. 50:22 And then also at the end, you gonna sprinkle on 50:24 and we have peppermint leaves, it's gonna go top of it. 50:27 They have that nice coolness 50:28 that goes along with there as well. 50:30 So we've talked a lot on this program about 50:32 what's going on as far as the gluten is concerned and-- 50:35 There's a lot of products out there, 50:36 lot of companies are-- 50:38 I'm not gonna mention any names though 50:39 but there are lot of companies out there, 50:41 certain company to Cubex Brew Foundation 50:44 has a lot of the information about that 50:46 and lot of brands out there that are trusted 50:49 as far as dealing with the gluten as well so. 50:52 But you want to make sure that there are certified 50:55 with the CL food circle around it 50:57 or some type of gluten foundation association 51:00 was sponsored by certain situations 51:04 or associations with celiac disease. 51:06 And once again we want to make sure 51:07 that you've been checked 51:09 to make sure that you do have that rather than, 51:10 you know, lot of people are saying, 51:11 I'm gluten-free or I'm celiac, 51:13 I got celiac disease. 51:15 You know, I just think I'll do, I'm not really sure, 51:17 but you want to go and do the check 51:19 before you do anything else. 51:21 The whole area of the gluten-free out there 51:24 is a special places in the supermarket, 51:26 very expensive side, 51:28 I mean, I've seen bread that's made with corn or spelt 51:31 and it's actually very, very high too, 51:33 so just watch what's going on, but make sure you're okay. 51:35 Yeah. 51:36 So if you're interested in my wife's cookbooks. 51:39 I think we have a roll at this time 51:40 and after that we'll come back 51:41 and show you the finished products, 51:43 so stay by. 51:48 If you would like to contact the Eakin's to find out more 51:50 about their ministry 51:52 or if you'd like to invite Curtis and Paula 51:54 to present their seminars in your area, 51:56 then you can contact them 51:57 at Abundant Living, PO Box 2873, 52:01 Huntsville, Alabama 35804. 52:04 That's Abundant Living, PO Box 2873, Huntsville, 52:09 Alabama 35804. 52:12 You can call 256-859-1982. 52:16 That's 256-859-1982. 52:21 You may also order their products 52:22 or get their recipes online at abundantlivingtv.org. 52:27 That's abundantlivingtv.org. |
Revised 2016-03-03