Participants:
Series Code: TDYC
Program Code: TDYC016073A
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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 00:30 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. 01:09 Welcome to 3ABN Today Cooking with yours truly Nyse Collins, 01:14 it's such a privilege and a pleasure to be here 01:15 to fellowship with you all in your home 01:18 and share the goodness 01:19 and the good news of the gospel 01:21 through our lives, our body, and our mind, and our spirit. 01:25 I'm excited as well 01:26 because we have the opportunity at Sanare Life. 01:29 That's right Sanare Life, it's a company ministry 01:33 and it's our focus to encourage people 01:36 in living a healthy lifestyle. 01:38 That word 'Sanare' is a Latin word 01:40 and that word means to heal, to cure and to restore. 01:45 And we believe that God's people will be restored 01:47 as they are educated. 01:49 And the key to education is encouragement. 01:52 So our focus, through this program today, 01:55 we hope that you would be encouraged 01:56 that you too can live the lifestyle 01:58 that God will want you to live, 02:00 and present your bodies as living sacrifices, 02:02 holy and acceptable. 02:04 This is your reasonable service. 02:06 Lord is basically saying, this is the least we can do. 02:09 And we've had the opportunity to travel the world 02:11 and share this with individuals. 02:13 We worked with one gentleman, 02:15 his blood pressure was through the roof, 02:18 literally through the roof, 02:19 I mean as we all know normal number should be 120 over 80, 02:23 optimal 110 over 170. 02:26 His number was almost 210 over 111. 02:30 It was extremely high. 02:32 He says what can I do? 02:34 And he says, what do I need to eat? 02:36 What do I need to, you know, 02:37 and I said, hey, look here, brother, 02:38 it's really not about that, 02:40 healing most importantly comes from God. 02:42 He was like, I know but what food do I need to eat? 02:44 I said you ever had a slice of the bread of life. 02:47 He is like, yes, and, well, let's pray, 02:49 and then let us see what we can do to help you 02:52 with what you're doing. 02:54 And what we realized then his lifestyle, 02:56 it wasn't a big thing that he was doing. 02:58 Yes, stress played a part, but we found that 03:00 it was a lot of little things that he was doing, 03:03 maybe the way he was eating, 03:04 probably staying up a little bit later 03:06 than he should have. 03:07 A lot of little things and for us to say, 03:08 hey, change everything will be overwhelming. 03:11 So what we did is we focused on just the little, little habits. 03:16 And that's why we had opportunity 03:17 to develop the simple program called the '24 Days', 03:20 24 Days to Realistic Health and Healing. 03:24 And what it is is a simple program 03:26 to focus on the habits, 03:28 just little habits that we are doing. 03:30 And you know what? 03:31 He was like, I need to change everything. 03:33 We said, "Well, first we gonna pray 03:34 'cause healing comes from whom? 03:36 Comes from God. 03:37 And the next thing we did, 03:39 I actually opened it up with him, 03:40 and I said chose one goal, and he was like 03:42 "Well, maybe I can start exercising everyday." 03:46 And he said, "But do I need to change my diet?" 03:47 I said "Well, then, let's do this, 03:49 before you change your diet, just focus on exercising. 03:53 Just do that consistently. 03:54 If we could be successful in just one little thing 03:57 and do it consistently for about 03:59 24 days or 21 days however much, 04:01 then that will give you the encouragement and strength 04:04 to say, hey, now after the first 24 days, 04:07 I'm gonna focus on water. 04:09 And then you do that and then it becomes a what, everybody? 04:12 It becomes a habit. 04:13 And as you start developing these habits, 04:16 then we notice over a extended period of time, 04:19 then your whole lifestyle begins to change. 04:21 What we realized is that many people try to do too much 04:24 and then it becomes overwhelming. 04:26 So just do one thing. 04:28 If there's one thing that you can do, 04:30 do that with all your heart, with all your mind, 04:32 with all your spirit, 04:34 and then that's where the healing will come from 04:36 because healing is a blessing from God, 04:39 it is obedience to His health principles. 04:41 So let's do the best that we can. 04:44 Carrots are good, but even though 04:45 we know carrots are good for the what? 04:47 For the eyes, we will still go blind 04:49 even drinking carrot juice, impossible, why? 04:53 Because the healing is not in a carrot, 04:55 but the healing comes from God. 04:57 But carrots are still good for your eyes as well. 04:59 So let's do our part. 05:00 So today, what we're gonna do is we're gonna look, 05:03 many people who are following the program says, 05:04 hey, how do I eat on the run. 05:08 Well, that's kind of not possible. 05:10 You can't run and eat at the same time. 05:13 It actually disrupts your digestive system. 05:15 Sometimes when you read through some of the principles, 05:18 it says, sometimes it's better not to eat 05:20 than to rush down your meal. 05:22 Because your stomach is not ready, 05:24 the stress is taking place, 05:25 and then the food is not properly digested, 05:27 so what we encourage people to do 05:29 is try your best to sit down and eat. 05:32 But we do understand, even myself, 05:33 I live literally traveling on the road, 05:36 sometimes you want some meals that are a little bit quicker 05:39 or maybe food that you can travel with as well. 05:42 So that's what we're gonna do today. 05:43 It's gonna be food or take it to go, food to go. 05:47 Some simple recipes that we can do 05:49 to make sure that we are following 05:50 the basic principles that God has given us. 05:52 But eat healthy or eating healthy as well. 05:55 So the good news is that gentleman, 05:57 he implemented some of these simple adjustments 05:59 in 24 day program. 06:01 And you know what happened? 06:02 Within the first 12 days, his numbers had dropped 06:06 20, 30, 40 almost 50 points. 06:09 And all he started to do 06:11 was go out and start walking everyday. 06:12 Of course, I had told him to pray as well. 06:14 And now his numbers are back down to normal, 06:17 it's about 122, the last I checked, 06:19 122 over about 85, which is, hey, that's much better 06:22 than somebody who is way through the roof. 06:24 So I want to encourage you just the simple things 06:27 that you can do, do it with all your mind, 06:29 all your strength, all your heart. 06:31 So today, want to give you a quick synopsis. 06:34 We're gonna see what we are gonna be doing today. 06:36 And one of the things is that 06:37 the key is having a good breakfast. 06:39 So we're gonna make some Blazing Bran Muffins today. 06:43 It's a fantastic food to go 06:45 and we're gonna make some, yes, that is the word Cranana. 06:49 Well, it's a word here on this show at least. 06:51 Cranana Muffins. 06:52 Don't worry about that, 06:53 we'll talk about that little bit later. 06:55 So we're gonna have some of that. 06:56 Everybody loves Mexican food and stuff. 06:58 You want a Bean Burrito, 06:59 but we're gonna make a Brisk Bean Burrito. 07:02 Not per se a cold one but something that you can do 07:04 quick on the move, not on the run, dear. 07:07 And one of the key ingredients I have in that, 07:09 you got to have some cheese, all right? 07:12 So we're gonna make our Cheesy-Wheezy sauce 07:15 to just add some flavor to that 07:17 because food on the go shouldn't be boring, 07:19 it should be tasty and healthy. 07:20 And then everybody knows, 07:22 you can always find a salad somewhere. 07:24 But not all the salads are the best. 07:25 So today, we're gonna make what is known as 07:27 the Tasty T'icken salad. 07:29 Tasty t'icken salad 07:31 and with that salad you need to give that t'icken, 07:33 that's a play on words again, some flavor 07:35 and we're gonna make that 07:36 Kickin' Chicken style seasoning, 07:38 which really highlights that recipe 07:41 via to make that tasty t'icken. 07:43 And then to wrap it all up, we're gonna make 07:46 everybody knows, everywhere I travel is peppered pasta. 07:50 Now, not really pepper pasta 07:52 but pasta's always usually around. 07:54 We're gonna show you some ways 07:55 to incorporate some of the healthful pepper items 07:59 including per se the red bell pepper 08:02 into making our peppered pasta. 08:04 So breakfast is the key, 08:06 you should never leave home without it. 08:08 Some credit cards say never leave home without it. 08:10 Well, more important than your credit card is breakfast. 08:14 When you're traveling somewhere 08:16 or let's say we're catching a flight 08:17 or you are driving, 08:18 and your car and or plane is on empty, 08:20 when do you put the gas in? 08:21 You put it in now or when you get to your destination? 08:24 You have to put in the gas now. 08:27 So why do we treat the body 08:28 the most important vehicle of our lives different? 08:32 Why do we live home without a breakfast? 08:34 Okay. 08:36 So that's why today we're gonna make 08:38 and in order make good, quick meals you have to plan. 08:41 So we're gonna make some serious healthful, tasty, 08:45 and delicious muffins that would be good. 08:47 So when you are heading out that house. 08:48 you can grab your fruits, your muffin, and hit the door. 08:52 And of course, the nuts that go along with it. 08:54 So here's our first recipe. 08:57 It is the Blazing Bran Muffins. 09:00 All you gonna need is: 09:34 And then for the Cranana muffins, 09:36 what the Cranana muffin is, 09:37 we'll tell you here shortly is basically cranberry banana. 10:05 Right there, simple recipe I know we all can do it, 10:08 and the cool thing about this is, 10:10 we're gonna make actually two different types of muffins 10:13 because nobody want to eat the same muffin everyday. 10:15 Actually, I've heard this before, 10:17 when you change your lifestyle and become healthy, 10:19 why do we have to eat the same food, I need variety. 10:22 I'm a little concerned about that. 10:24 Why? 10:25 Because when people were eating whatever they wanted to eat, 10:27 nobody complained about variety. 10:29 We ate scrambled eggs every morning. 10:32 We ate toast that every morning. 10:33 We ate this every morning for years. 10:36 And now when people want to do healthy, 10:38 all of a sudden, oh, I need variety, 10:40 I can't eat the same thing everyday. 10:42 No problem, we're gonna give you variety. 10:44 But if you only had bran muffins 10:45 to eat every morning, to God be the glory. 10:47 But today we're gonna make two of them. 10:48 Okay? 10:50 So basically, what I'm going to do, 10:52 I'm just gonna go ahead and put all of those ingredients. 10:55 So, this one we're gonna use for our bran 10:58 and then, this one over here, is the blazing bran 11:02 and then this one is gonna be the Cranana. 11:04 Cranana, okay? 11:06 So I'm having both of them here together. 11:08 And then, we're gonna add our other dry ingredients, 11:11 so we use the featherweight. 11:13 This is the option that people can use 11:16 instead of baking powder or what else do we use, 11:21 the aluminum-free stuff, you can try that. 11:24 If you don't want to use that as well, you have the options. 11:27 Some people put in applesauce or something like that. 11:30 However your muffin's gonna looks like a applesauce. 11:32 It's gonna be flat but, hey, it doesn't matter. 11:35 It all goes in and comes out the same way hopefully. 11:39 All right, too much information here on TV. 11:41 So what we're gonna do, 11:42 we're gonna mix up those dry ingredients, 11:44 and one of them we're going to add coriander. 11:49 Okay? 11:50 So I'm just gonna put a little bit of coriander. 11:52 Coriander is fantastic. 11:54 We use the coriander instead of cinnamon. 12:00 Okay? 12:01 So we're gonna use coriander instead of cinnamon. 12:04 Coriander seed, this is the powder one. 12:06 And then on the other one 12:08 'cause we want a little nutmeg flavor 12:10 on our Cranana muffins which is banana and cranberry. 12:14 We're gonna add just a pinch of cardamom, cardamom, all right? 12:20 So you can see the cardamom there. 12:22 We're just gonna use cardamom C-A-R-D-A-M-O-M. 12:29 We're gonna use that instead of nutmeg, all right? 12:32 Because the cinnamon we find 12:34 does a little irritation to the digestive track. 12:36 And the nutmeg, 12:38 they say in some cases has a narcotic effect, what? 12:42 I'll never use the nutmeg my whole life. 12:44 But, yes. 12:45 So what we're gonna do is we're gonna try to avoid that. 12:47 I'll talk a little bit about that if I have time later, 12:50 about the cardamom and nutmeg how that plays about. 12:55 So basically you mix both of them. 12:57 One of them, okay? 13:00 All right, they are still kind of even. 13:02 One of them we're gonna the pine nuts. 13:04 I like pine nuts. 13:05 Pine nuts is very good for the brain as well 13:10 it provides quite a bit of vitamins and minerals 13:13 that are helpful for us. 13:14 So I'm gonna add that to that one 13:16 and then over here, 13:19 I'm going to also add some raisins, all right? 13:24 So some raisins. 13:25 So take a look at that real quick. 13:27 And I'm gonna grab that and what else do I have. 13:30 So I'm gonna mix this up. 13:33 And then, now I'm gonna move on to the next one. 13:37 If you noticed, we had a special ingredient, 13:40 and we have two of them. 13:41 One of them to sweeten it up a little bit was the agave. 13:46 Okay? 13:48 And then, we also use what is known as coconut milk. 13:51 So I actually did this 'cause this is pretty cool. 13:53 If you all can take a look at that, 13:55 you see the agave at the bottom 13:57 and at the top is the coconut milk. 13:59 So I went ahead and just put it all together 14:01 so you all can see that there. 14:03 So I'm gonna go ahead and mix this two up now. 14:07 Okay? 14:09 We're gonna mix these two together. 14:12 And, basically, one cup will go for the... 14:17 blazing bran muffins, 14:19 and the other one will be, I was just looking, 14:23 I just need to grab one of the item, one, 14:27 other one we're gonna use for the Cranana muffins. 14:31 Okay? 14:32 But we can't forget, we need to do the banana. 14:36 Banana. 14:37 So we have a ripe banana, a very ripe one. 14:39 All right? 14:41 So these are the ones that many people use for banana bread, 14:44 but now we can use it for our Cranana muffin. 14:47 And then we're gonna mash that up, okay? 14:49 So here it is. 14:50 I'm just gonna mash that up, 14:51 I notice lot of stuff in the way here. 14:54 So I'm just gonna mash up this banana. 14:57 All right? 14:59 And then I'm gonna put that 15:03 in my mixture here, okay? 15:07 So we're gonna pour that. 15:08 It says one to two bananas, 15:09 I'm just gonna put one just for take it across. 15:14 Okay. 15:15 Now watch this, a lot of people say 15:18 bananas are not good for diabetics. 15:23 Bananas actually are good, 15:26 what the problem is with the banana is, 15:28 how the diabetic is using it. 15:29 They use it when it gets to this point and that's not good. 15:32 They show that the banana can be used 15:34 as soon as it goes from green to yellow, 15:37 then they can use it. 15:39 But sometimes we wait until it gets too, 15:43 until it gets too, too ripe. 15:46 And so that's not the time that we want to use it. 15:48 I don't understand why the good food 15:50 always gets the blame. 15:52 But when the diabetic is turning around and eating cake 15:54 nobody say anything about that. 15:56 But when it comes to banana, oh yeah, 15:58 you can't eat bananas, no, no, no. 15:59 Actually it's helpful for you. 16:02 So as you can see, we're gonna mix that there 16:04 and I'm going to add one more ingredient to that. 16:10 And I was gonna grab this cranberry 16:12 to make sure my Cranana muffin lines up 16:15 and remember again, 16:17 it's only about one quarter cup, 16:19 but, hey, you at home, you're cooking, 16:22 you do what you see is best, okay? 16:25 So basically I'm gonna mix all these ingredients up. 16:27 Now, I'm going to add 16:29 since I mixed both of them may cause for about 16:32 a three quarter cups of coconut milk 16:34 and a quarter cup of agave. 16:36 I basically mixed all it up, so I have two cups. 16:38 So I'm just going to go ahead, 16:40 and I'm gonna pour one cup over here. 16:44 All right, so that's almost one cup, one cup there, 16:48 and then I'm gonna pour the other cup here, all right. 16:53 Now, I'm breaking a rule here, 16:55 you got to mix it properly, all right? 16:57 So with these muffins you don't want to over mix it, okay? 17:03 But you just want to do it nicely 17:06 and I have seen so many muffin or recipes 17:10 and it looks so good and tasty 17:12 but when you see the amount of oil and stuff 17:14 that they put it in, Lord have mercy. 17:16 So what we're doing to make ours nice and soft 17:18 is using that, that coconut milk there. 17:21 So now our oil is not gonna be just fat, 17:24 but it's gonna be a nutritious type of fat. 17:27 So that's why this recipe is gonna hold you nicely, 17:32 when you eat it for breakfast, okay? 17:34 So then I did that with that one. 17:36 And if you noticed, you don't have to whisk it, 17:39 you just want to, just get it going there 17:42 till it gets all nice. 17:44 Man, I could smell that banana, that Cranana muffin already. 17:47 So here it is. 17:49 We're just gonna mix this up, 17:50 and then it will come just be patient. 17:53 It will come together. 17:54 And the good news is, we have the bran in there. 17:58 So now it's gonna be healthy 18:01 'cause have you ever seen some of those bran muffins 18:03 that they sell at the store lately. 18:04 When you look at the ingredients, 18:06 Lord have mercy, 18:07 you wonder why that blood sugar goes so high. 18:10 And they load it with eggs and different items as well. 18:13 So here it is, we're gonna mix that, then I just have, 18:17 everyone at home has to have one of these, your muffin tray. 18:21 And now they even have some nonstick spray, 18:23 this one is a coconut oil based. 18:25 So I'm just gonna do it lightly. 18:26 If you just have regular oil, 18:28 you could just put that as well. 18:30 Please don't give me for using now. 18:32 But it works nicely, okay? 18:34 So here it is. 18:35 All we're gonna do 18:37 is we're just gonna put a good spoonful in there 18:42 and you're gonna do about how many of those? 18:46 It should be about six each, okay? 18:50 Just put it in there nicely 18:52 and watch this take the time now 18:54 to make these muffins and watch this. 18:56 When that morning comes and you're running late, 18:59 don't skip your devotions, of course. 19:01 You have your devotion, 19:02 you're like, Lord, I need time to eat. 19:04 Lord will say, "Hey, didn't you make 19:05 one of those Cranana muffins that Nyse showed you 19:08 how to make there. 19:10 You can grab this, grab your fruits 19:12 as you walk outside the door, and you should be good. 19:15 And this has pine nuts in it too 19:16 so, it's gonna be really good. 19:18 Matter of fact, you're gonna enjoy it so much, 19:21 you may even try to take two. 19:24 Well, the good news is, it's good for you. 19:27 So no problem if you take two. 19:28 So that's that and then we're gonna do the same thing 19:31 with the other muffin here. 19:34 All right. Just gonna pour it. 19:35 Some people use a little ice-cream scooper to do it. 19:39 They just look pretty, 19:41 like I said it all goes in and it all comes out the same. 19:45 No matter how pretty it went in. 19:47 And then I already have some baking there for you. 19:50 So you're gonna be able to see that here shortly. 19:52 So we have the pine nuts good for that. 19:54 We have the bran which will help keep things moving along 19:58 in the digestive track. 20:00 And then we also have the oats 20:03 and then you have the whole wheat pastry flour. 20:05 So now you can indulge in a good thing, all right? 20:09 So basically one more to go, gotta put this, 20:12 you want to preheat the oven 350. 20:14 It should be good in about 30 minutes. 20:16 So even if you were daring and trying to make this 20:19 in the morning while you're rushing, 20:21 it's less than 30 minutes. 20:22 You can put it in before you take a shower, 20:27 as long as you don't take one of those long showers 20:29 and then you should be good when you come out. 20:30 So here's what I'm doing, I head over to the oven. 20:32 I have one preheated already. 20:34 I'm gonna put this in there. 20:37 All right. 20:40 Right, it should be, 20:41 let's see here, all right, bake. 20:45 All right, so that one should be ready to go 20:49 and then here is, it's warm. 20:54 Here is the other one. 20:56 All right, so here it is, this is how it should look. 20:59 Really nice, they look so good. 21:02 You can't tell one from the other, 21:03 and that's all right, 21:05 that's a sign of a true Christian, 21:06 they all do the same. 21:08 So you gonna enjoy this, 21:09 I'll show you these a little bit later. 21:10 I'm gonna put this to the side. 21:12 And we're gonna move on to our next recipe 21:14 'cause that is breakfast on the run, 21:16 you grab one or two of those. 21:17 So here it is, we need a brisk bean burrito, 21:20 a burrito that we can have on the move. 21:22 And all you need is: 21:39 And then we're gonna have the cheesy wheezy sauce, 21:42 what is that? 21:43 Then we're gonna season these items to taste as we can see. 21:45 But we'll also gonna look at 21:47 the cheesy wheezy sauce that is: 22:20 And then you basically, all of that just to say 22:24 blend it all, I can't believe that. 22:25 What a recipe? 22:27 So we're gonna take those items, 22:29 then we're gonna grab our burrito, 22:36 then watch this, 22:38 I know, I don't really subscribe 22:39 to using canned stuff or stuff but let's be honest. 22:43 Sometimes when you are on the run, 22:45 you don't have time 22:46 and it's better to eat something at home. 22:48 So what you normally do with the beans and stuff 22:50 if you don't have time to cook them, 22:52 you get them in a can just rinse them out properly there. 22:55 So you don't have all of those additional ingredients, 22:57 you can go ahead. 23:00 And because they've already been cooked, 23:02 you can go ahead and get that going, 23:05 just put a little bit of olive oil there. 23:08 Little sprinkle of salt, 23:10 now this is not even in our recipe 23:12 because that's how, I don't even show you the recipe 23:15 because that's how easy it is to make, all right? 23:17 So you just go ahead and get that going. 23:21 And then you already have the beans 23:22 for your bean burrito. 23:25 Salsa, try your best if you can, just do it fresh, 23:28 but if you don't have time again, 23:30 they make a lot of good salsas out there 23:33 that don't have vinegar and stuff in it 23:34 so, hey, that's good news, 23:36 you don't have to worry about that. 23:37 And you can enjoy that as well. 23:39 So that already is almost done. 23:42 And then, we have to make however, 23:45 your cheesy wheezy sauce, okay? 23:47 So we're gonna go ahead. 23:48 I already have brown rice for a person on the run. 23:51 What I like to do at the beginning of the week, 23:53 I like to make a big or decent size pot of brown rice 23:57 'cause there's so many different things 23:58 that you can do with the brown rice. 24:00 You can just have brown rice and beans, 24:02 or you can have a bean burrito, 24:03 or you can even do a quick stir-fry as well, 24:07 so matter of fact I should come back 24:09 and do a show just around rice, 24:10 in another show just around beans 24:12 and how many different ways you can go ahead and do it. 24:16 Reason why I'm excited today 24:17 is 'cause this is how I eat at home, 24:19 I eat quick, I eat simple 24:20 but I try my best to eat healthfully, all right? 24:23 So what I need to do, however, 24:25 I need to get my cheesy wheezy sauce going. 24:27 So all you need is a blender. 24:31 All right. 24:32 And take that. 24:34 We're gonna put all of our ingredients that we had. 24:39 So we had the roasted red bell pepper. 24:42 Want to put that in first there. 24:45 Then we have the nutritional yeast flakes, okay. 24:51 We'll put all the dry ingredients, the garlic powder, 24:54 the onion powder as we see here. 24:57 We even put the salt as well. 24:59 A little bit light as you see there. 25:02 And then you add the lemon juice, 25:08 then we go with the, 25:10 those are just the simple raw cashews, okay? 25:12 Those just raw cashews, 25:14 if you want to make cheese sauce or almond, 25:17 sometimes you can go ahead and do that. 25:18 And then, where it is, oh, there it is. 25:21 There is my water, okay. 25:22 Then I'm gonna just add a little bit of water. 25:24 Basically I'm gonna take all this items up. 25:25 I think you all have done the cheese sauce before, 25:28 if you haven't, you take those items up 25:29 and let's just blend it real quick. 26:19 So what you want to do is, 26:20 make sure that's blended properly 26:22 because this is cheesy wheezy sauce 26:23 not cheesy chunky sauce, all right? 26:25 So we want to make sure that is done well. 26:27 If you noticed I didn't quiet add all the water, why? 26:30 Because if I could find a way to blend it 26:32 and make it thick at the same time, 26:34 then that will be easier, because a lot of recipes, 26:36 you notice they put a lot of water 26:38 and, of course, you have to have a good blender. 26:40 They put a lot of water 26:41 and then you have to take in and put it back on the stove 26:43 and cook it until it becomes thick again. 26:45 Well, hey, if I just must make it thick now, 26:47 then I don't have to thicken it later. 26:49 Some recipes even call for cornstarch 26:51 but then again that's to thicken it. 26:52 And I always say, hey, cornstarch thickens outside 26:55 but when it goes in a system, it don't stop thickening. 26:58 So you can use cornstarch every now and then, 27:00 but don't overuse it 27:02 as a result people wondering why, 27:05 number two is not working properly 27:07 if you get what I'm saying, okay? 27:09 So I have to talk to you all about this 27:11 'cause if I don't your GI specialist will, all right. 27:14 So let's talk about it now 27:15 in freedom and in good health, all right. 27:18 So here we go. 27:19 I'm gonna even try a little bit of this. 27:24 Man, I think it makes you dance, 27:25 no, no dancing on TV. 27:27 Amen, amen. 27:28 So what I'm gonna do, is I'm gonna do 27:30 the cheesy wheezy sauce first, okay. 27:34 I'm gonna take about a spoonful of that, 27:37 and I'm just gonna layer. 27:38 Let me just go ahead and make some room here 27:40 so you can see what's going on. 27:44 And I'm just going to layer or just put a nice little spread 27:49 on my bean burrito, okay. 27:52 So here we go. 27:54 We're just gonna put a little bit there. 27:56 I want to first ask, can we do the thick sauce, 28:00 the thick cheese where you get to slice it. 28:03 I say what's the point? 28:04 Because now you make us cheese that you sliced 28:06 and then you slice it, 28:08 and then you try to melt it again. 28:10 Let's just leave it the way it is, okay. 28:12 So here it is. 28:13 So I'm not gonna make one 28:15 and then in order to make the sliced cheese, 28:16 you have to add, agar, 28:17 and culture gelatin and all of that stuff, 28:19 and they found out it wasn't as kosher as they thought it was. 28:22 So then I'm gonna add some of that rice to that, all right. 28:27 Lay it that on there. 28:28 Let me grab another one. 28:30 I'm gonna take about a spoonful or so of my beans. 28:37 You can make two, three at ease and head out the door. 28:41 Then I got my salsa, all right. 28:46 Remember, no dancing, no salsa, 28:48 no salsa in the house of the Lord. 28:51 Wait, I mean, the season in there. 28:54 You put a little bit of salsa there. 28:56 Oh, that's looking good. 28:58 But you cannot have a bean burrito without some, 29:05 where is she? 29:07 Without some, what do we need everybody? 29:09 You need some avocado, avocado, okay? 29:12 So what I'm gonna do is, 29:14 I'm just gonna take a slice or so of the avocado, 29:17 put that on there. 29:19 Oh, my goodness, when you make this, 29:20 bring this to work please. 29:22 Make two or three of them and you're friends are like, 29:24 hey, did you go to the Mexican restaurant? 29:26 You're gonna say yes. 29:28 There's gonna say, where? 29:29 You're gonna say my house, and then take orders, 29:32 and then you just wrap that up nicely there. 29:35 Oh, man, look at this, y'all. 29:39 Lord! 29:40 Look at that! 29:41 That is yummy for my tummy. 29:44 Fantastic! 29:46 So a simple bean burrito that you can make 29:48 we call that the Brisk Bean Burrito 29:51 with the cheesy wheezy sauce. 29:53 You can also use this sauce for pasta and different items. 29:56 Matter of fact, talking about pasta, 29:57 I think I have a pasta recipe coming up here soon. 29:59 But before we do that, we're gonna need, 30:02 what is one of the main foods to go, 30:04 or a brisk food to go that everybody likes to eat? 30:07 And it is salad, salad. 30:08 So what we're gonna make, however, 30:10 is our tasty t'icken salad, tasty t'icken salad. 30:16 And here's the simple recipe to make tasty t'icken salad. 30:18 All you need: 30:36 And here is the recipe 30:37 for a Kickin' chicken style seasoning. 31:15 A matter of fact, I think cumin is my secret ingredient. 31:18 I'm gonna put this in a fridge real quick. 31:21 That's my secret ingredient to making this recipe, okay. 31:24 And with the cheesy wheezy sauce, 31:26 this will lasts about three days or whatever, 31:29 you don't want it to last too long 31:31 because if it's lasting too long 31:32 that means it's probably not good for you. 31:34 There are a lot of preservatives in there, 31:35 that not even a fungus want to touch. 31:38 So we're gonna put that on a side here real quick. 31:41 So in order to make that, 31:43 number one you're gonna need a salad, 31:46 and we'll get to this a little bit later here. 31:48 You need a salad. 31:50 Let me clean up. 31:52 And then we're gonna move our 31:54 delicious blazing brisk bean burrito. 31:59 Okay. 32:00 And then we're gonna get our tofu. 32:03 So we have our tofu. 32:05 I'm gonna share with you a simple way 32:07 to do the tofu here, 32:08 and then we also need our ingredients 32:12 for the Kickin' chicken style seasoning. 32:15 Kickin' chicken style seasoning is a real good one. 32:17 So if you take a little shot there, 32:19 you can see what it is. 32:21 I basically went ahead and put it all together 32:23 'cause mixing stuff is just a hassle, okay. 32:27 So what I'm gonna do, 32:29 I gonna take a simple little fork here 32:34 and I'm gonna mix this in this plate first, 32:36 and then I need to, I'm gonna go ahead 32:39 and blend it a little bit to get that texture going. 32:42 So here it is, I'm gonna take all of those ingredients. 32:44 I'm gonna mix them up here. 32:46 And then I'm gonna pour some of it into the blender, okay. 32:50 I'm gonna pour some of it right in the blender, 32:52 and then what we're gonna do is we're gonna make 32:54 this Kickin' chicken style seasoning for you. 32:57 Then we're gonna show you how to make the tasty t'icken. 33:00 So you mix those items up, let me see if I get a spoon, 33:04 to get that going. 33:07 And then I'm gonna put this in the blender, okay. 33:10 All right, so I'm gonna put this in the blender. 33:12 And we got to blend these items up, 33:14 because that will help it to break up together. 33:19 I got the spoon with that. 33:21 All right. Here we go. 33:23 So I'm gonna try my best to fit in as much as possible 33:26 the Italian seasoning, all it is 33:28 when it comes together 33:29 it gives you that chicken style flavor. 33:33 And the good thing is you don't need to buy this, literally. 33:36 You don't need to buy this, 33:38 you can make it yourself at home, 33:39 it's much cheaper 33:41 and if you notice here, it's a lot. 33:44 Okay, so here it is. 33:45 So I got it altogether 33:49 and then we're gonna get my blender again 33:52 and make sure however your blender 33:56 or the container is super dry 33:58 'cause if it has any moisture in it, 34:00 it's gonna spoil everything. 34:02 You're gonna have to make it all over again. 34:04 So I'm just gonna go ahead and blend it 34:05 till it becomes nice and powdery there. 34:33 All right, there you go. 34:34 If you notice it has that powdery essence there 34:37 and so this, I'll give you a quick shot here. 34:40 This is how it should look there, if you noticed. 34:43 You put this in a container and, man, 34:46 the key to have it full on the go 34:48 is making sure you have your seasonings ready. 34:51 And literally I have to give you one word of advice. 34:54 Please, pay attention here, 34:56 do not get addicted to this seasoning 34:58 'cause some people they use a seasoning for everything. 35:02 Still diversify your skill set and we go out for that. 35:06 So here's what I'm gonna do. 35:07 I'm gonna take a little bit of the olive oil here, okay. 35:12 And then I'm gonna take also my tofu. 35:17 All right, so here is basically the tofu. 35:20 As you see here I'm gonna get this going a little bit, 35:23 I'm gonna take the tofu and I'm gonna, just one, 35:27 oops, two, three, four, five, 35:33 you can cut it however you want 35:35 because I like to have it and make it last long 35:38 'cause if I just leave it like this, 35:39 I'm gonna eat it all. 35:40 I go ahead and I cut it again, all right. 35:43 People, be careful with your knife, of course, 35:47 these knifes here are uniquely special 35:50 and so that means they don't cut as bad. 35:52 And then I'm just gonna go ahead 35:54 and cut it across to make it into squares. 35:56 You could do this on a plate, I'm just trying to do it 35:58 'cause I'm on the run, okay. 35:59 So we take all of that. 36:03 All right, get that going. 36:07 And what I like to do if you notice here, 36:10 and I get that going then I can take my seasoning, 36:13 make sure you have a good dry spoon. 36:18 And you just sprinkle the seasoning over it, 36:20 all right. 36:21 It almost sounds like it's frying there. 36:25 And this is really, really good. 36:27 This is fantastic recipe. 36:29 I like to make this recipe 36:30 when my friends are coming over, 36:32 who don't eat the way I eat. 36:38 And I make this, why do I make this for them? 36:40 Because they be like, man, that stuff, 36:45 Nyse, we thought you don't eat chicken 36:47 and I say, I don't, yeah, 36:48 but that stuff you just made tastes like chicken. 36:51 And I said, "That's my special ingredient there." 36:53 That's the kickin' chicken style seasoning. 36:55 So I'm just gonna add a little bit more. 36:57 If you noticed we had salt in there 36:58 so you don't want add too much 37:00 but you want to make sure it's covered nicely. 37:03 One person said, "Man, that seasoning tastes so good 37:06 you should have packaged it and sell it. 37:08 Uh-oh. 37:09 Nobody try to still this recipe, okay? 37:11 So I have that seasoning going. 37:14 That's gonna take just, 37:17 that's gonna take just a little while 37:18 because you want to make sure that it cooks properly, 37:23 cooks all the way through. 37:25 If you notice there you see how it's evenly distributed there. 37:29 So you go ahead, you let that go, 37:31 you can put the stove 37:32 if you have a non-stick pan a little bit higher 37:35 and that's gonna help expedite that, okay. 37:37 So I just put a little bit there, 37:38 to get that going. 37:40 All right, now the salad is the easy part, 37:42 this is the part that takes a little bit of time. 37:44 So what I'm gonna do... 37:49 let that go there. 37:50 We already had our beans 37:51 and if you have another bean burrito. 37:53 How about, oh, that's a good idea. 37:55 How about we make a brisk bean burrito 38:00 with tasty t'icken inside of it? 38:03 You see 'cause for the salad part, 38:04 let me show you something. 38:05 The salad, all you have to do 38:07 is just put a little bit of lemon juice on that. 38:10 Some people do oil, I try not to use too much 38:12 just only in items like this. 38:14 And all you do is put your chicken or your t'icken 38:17 watch your mouth Nyse. 38:18 You put your t'icken over that and you just toss it nicely. 38:22 You can even put some, some sliced almonds as well 38:26 on top of that and bring that to work and ooh-ooh. 38:30 People are gonna be like what's going on? 38:32 Where did you buy that? 38:33 Again you tell them the local store at your house. 38:36 And that's one of the ways you can do it. 38:37 However, you don't want to put the tasty t'icken 38:39 on the salad hot. 38:41 You're gonna have to let it cool down a little bit 38:42 'cause what it will do, it will cook your salad there. 38:45 It will wilt it down. 38:46 So here it is a simple, a simple tofu that you can buy, 38:51 can literally last you a couple of days. 38:54 One person says 38:55 living a healthy lifestyle is expensive, 38:58 that is kind of true, but it's false. 39:01 Why is it false? 39:02 Because a healthy lifestyle is actually cheap, 39:06 if you do the food for yourself. 39:08 It becomes expensive 39:09 when you have other people making the food for you. 39:12 The other day I went to one of this health supermarkets. 39:16 Lord have mercy. 39:17 I almost, I almost cried. 39:19 I went and all I did was buy a...Oh, no, 39:22 I bought a avocado sandwich, all right. 39:24 I don't know how y'all say sandwich, 39:26 we say sandwich I'm from Brooklyn. 39:27 And I bought a avocado sandwich and when I went to check out 39:31 the lady was like, thank you, that's gonna be $12.32. 39:35 I'm like wooo! 39:36 So I'm looking around like what else 39:38 you probably put something else in my stuff it can't be. 39:41 She said, no, that is $12.32 of course I had 39:43 little healthy bake chips or something like that 39:46 and I said, madam, that is too much. 39:48 So everybody in a line was watching me 39:50 and they was like move, move. 39:51 I'm like, return that, I went back 39:53 in the same overpriced expensive supermarket 39:57 and I went and I bought avocado, 40:00 I bought a loaf of bread. 40:01 I still got my little big chips as we see there, 40:04 and I actually bought two avocados. 40:06 And you know what? 40:07 I went to check out 40:09 and the lady like laughed at me. 40:11 She was like ha-ha, 40:12 she was like you're still buying avocado sandwich 40:15 and I said, yes, what's my price? 40:17 She was like, ah it's gonna be about $13. 40:20 She said you're actually paying even more 40:22 you should have got it, I said ha-ha, funny you. 40:24 But I have now avocado sandwich for the whole week 40:27 instead of just one meal. 40:29 So when you prepare your own food, is very what? 40:32 Cheap. 40:33 But when you have other people preparing it for you? 40:36 Then it becomes expensive. 40:37 So take a quick look at my tasty t'icken here, 40:40 you notice just they're brown nicely there. 40:43 You let that cook a little bit more 40:44 and you're gonna enjoy that. 40:46 So I'm just gonna move this because while that is cooking, 40:49 I want to move on to my last little recipe, 40:52 and then we finish this all out, 40:53 we'll tie it all up together. 40:55 And it is the peppered pasta, that's right, the pepper pasta. 40:59 All you need is: 41:41 If you notice here, 41:43 I'm going ahead and just keeping eye on that. 41:47 So I'm gonna get my leeks, 41:51 get that ready there. 41:53 I'm gonna bring most of the other items over. 41:55 Just gonna this stuff out of the way. 41:57 So I have the leeks, we just got to cut out the leeks. 41:59 We have our beans already. 42:01 I'll just use that cutting board. 42:04 And basically all you want to do, 42:05 is just get the white part of it. 42:07 The other part you can use that for a, 42:11 I don't know a soup or something like that, 42:12 and what we're gonna do? 42:14 I'm just cut that part right there. 42:15 We gonna thinly slice this, oh, that ran away from me. 42:19 Let me get this going. 42:22 Keep an eye on that. 42:23 This is what happens when you get too many things going on 42:25 at the same time. 42:27 So I'm gonna thinly slice these. 42:30 So it gonna be very nice. 42:33 And then I got to get another pot going real quick. 42:37 Because I need to make sure I cook this well. 42:44 So we're gonna add just a little bit of oil 42:45 to get that going again, okay. 42:48 Here it is, little bit of oil. 42:50 See the last recipe I didn't have to add any salt 42:53 'cause the kickin' chicken style seasoning 42:54 already had the salt in it, okay. 42:56 Let me get that. 42:58 What I want to do is, there's a couple ways to do it. 43:01 You can saute these first, 43:05 and then you can go ahead, 43:08 making a whole lot here. 43:09 See, another thing when you going ahead 43:12 and making this recipes, I like to cook a little extra. 43:16 Why I like to cook little extra? 43:18 Because now I can use this recipe 43:21 instead of just making it once, 43:24 I can just continue to still make it once, 43:26 but now I can have it for more than one meal, makes sense? 43:30 If you notice, I'm trying to find ways 43:32 that we can have food on the run. 43:34 And so that's one of the ways that you can do it. 43:36 Plan your different meals out 43:39 and then you can have this food on the run, okay. 43:43 So here it is what I'm gonna do, 43:45 I gotta slice my bell peppers. 43:48 I got a little test for everybody. 43:50 When you think about vitamin C, what comes to your mind? 43:56 Okay, everybody wants to say orange, okay. 44:00 Now, this is true. 44:01 Orange is good, 44:03 and it does have a good amount of vitamin C, 44:06 however, uh-oh, this bell peppers, 44:10 it knows it's about to be eaten. 44:13 However, that is true. 44:15 But it does not have 44:19 as much vitamin C as this right here. 44:23 This sweet red bell pepper actually has, they say, 44:29 up to four times the amount of vitamin C 44:35 then an orange. 44:37 Do you hear that there? 44:38 The red bell pepper has four times, 44:40 up to four times amount of vitamin C than an orange. 44:44 So, when cold and flu season comes around, 44:49 what I want you to go ahead and have some up? 44:53 I want you to have some sweet red bell pepper. 44:59 All right, so here we go. 45:00 So we got that pepper pasta going. 45:05 And we have our tasty t'icken 45:07 then we're gonna add the rest of the ingredients. 45:12 It's smelling good in here, y'all. 45:14 This is what we call a pepper pasta, all right. 45:19 We got that. 45:21 If you want you could also add a green onion, 45:23 then we're gonna go ahead. 45:27 Let's see, all right. 45:29 That tasty t'icken, I'm gonna just go ahead 45:31 and lower it down a little bit. 45:33 So I can make sure I get all the way through. 45:39 All right. There we go. 45:43 So then I'm gonna go ahead and add... 45:49 my veggie broth to that, my veggie stock, okay? 45:53 That's one way that that will get going. 45:56 We'll make sure that's there nicely, ah, this is delicious. 46:00 This is gonna be a simple thing that you can do. 46:03 Literally, if you're keeping track with me here 46:06 you can, this recipe doesn't take that much. 46:09 What happened is I'm mixing up the recipes, okay? 46:11 I'm just gonna add and even need to put this in the recipe. 46:16 I'm just gonna add a little bit of onion powder, don't worry, 46:20 little bit of garlic powder, and a key ingredient 46:23 because we're gonna be doing this with pasta, 46:25 it's a little bit of Italian seasoning. 46:29 This is just, this is only a viewers-only exclusive. 46:33 If you go to website, 46:34 you may not see these extra ingredients. 46:35 Only those who are watching 3ABN Today Cooking 46:39 is gonna get that little extra bit in there, all right. 46:42 We'll get that going. 46:44 So that's gonna come out nicely. 46:45 Then I'm gonna add my capers to that. 46:49 All right. 46:51 I was just in Italy and they have some good meals. 46:54 But the best Italian meal is the one that you do at home. 46:58 Okay, so this is gonna be a good hottie recipe 47:01 that you can have. 47:02 And then we're gonna add white beans to that, 47:08 all right. 47:09 How's my tasty t'icken doing? 47:13 All right, that looks pretty good. 47:15 That's gonna be a favorite I'm telling you. 47:17 Pull this out when friends and family are over, 47:19 they are gonna be shocked. 47:21 But don't try it at the last minute. 47:22 So it's real simple to make. 47:24 You can go ahead and put that over your salads. 47:27 So while this cooks, 47:29 I'm gonna take my pasta that is already made 47:31 I'm just gonna throw out the excess water here. 47:37 All right, that is there's the pasta there, 47:42 this is marinated nicely you can smell it, 47:45 it smells yummy there. 47:48 All right, I got that. 47:50 And then I'm gonna put some of this pasta in the bowl. 47:56 It's so simple there's two ways 47:57 that you can actually use this recipe here. 48:01 You can make it nice and hot 48:03 and eat it as a quick little meal to go. 48:07 Or you can let it cool. 48:10 And then a next day you put it in nice little Tupperware 48:13 or little plastic item. 48:14 And you can use it as a cold salad. 48:16 If you noticed many shops, many stands, delis and stuff, 48:19 they will have these little cold salads. 48:21 You're like, oh, my God as you read the ingredients, 48:23 you're like, man, why there's so much stuff going to it. 48:26 But now you don't have to worry about that why? 48:28 'Cause you're doing it your salad, okay. 48:30 So here is my tasty t'icken. 48:33 Look at how they bounce 48:34 and nobody needs to buy chicken nuggets anymore, 48:36 not when you got tasty t'icken nuggets. 48:39 All right. 48:41 That's simple, and then will get that one going there. 48:44 So, as we do that I'm just gonna move this out of the way 48:48 so we can see it, its finished product. 48:52 And, oh, I did promise you all 48:54 to make another brisk bean burrito. 48:59 But this time I'm gonna do with the tasty t'icken here. 49:02 So while this goes, let me get that. 49:08 Here it is again. 49:09 So I'm gonna do, want to do it like two of them, all right. 49:11 So I already did this one that I made for you all. 49:17 Then I'm gonna go ahead the same basic principle 49:21 to making this with the tasty t'icken. 49:26 And we go ahead. 49:27 Just pour that on there, so now we put our cheese on first 49:32 instead of putting it on last, the cheesy wheezy sauce. 49:37 Then we're gonna have our rice to go on that. 49:43 How are your guys doing over there? 49:44 You're looking good? 49:46 All right. 49:47 This one is almost ready. 49:48 Tasty t'icken says it's ready. 49:53 You put that on, then we're gonna get the beans. 49:58 All right. 50:00 There we go. 50:01 Got my beans again. 50:05 The beans on there nicely. 50:08 Then what I need to do, I need to get my salsa. 50:11 And I gotta get some salsa with me. 50:13 And then I have, where is my avocado? 50:18 It's our last dish, I'm doing little different, 50:19 y'all, all right, you're ready. 50:21 I'm just gonna take that avocado with this spoon, 50:23 gotta put that on there. 50:26 Oh, man, this is literally meals to go 50:29 'cause you can just do this quickly, 50:31 get it all nice and ready. 50:34 Little bit of salsa. 50:38 Oops. 50:40 Little bit of salsa and the main ingredient now, 50:46 to make this bean burrito, our chicken bean burrito is, 50:50 we're going to need some t'icken, all right. 50:55 So let's make sure everybody's off, 50:57 everybody is ready. 50:58 You ready for the t'icken? 51:00 And we just put the t'icken on there. 51:02 And then you have a chicken 51:06 tasty t'icken bean burrito, 51:10 and we roll it same way as we did before. 51:13 Oh, man, this thing is getting bigger and tastier. 51:17 You roll that there. And that is ready to go. 51:19 Lets me just show you real quick, 51:21 how to finish that peppered pasta. 51:22 It's so easy. 51:24 All you do is you take that, pour that over the top. 51:28 All right. Lovely. 51:33 Who said you can't eat healthy on a run. 51:36 And I was just gonna try one last one 51:37 with that tasty t'icken, go ahead 51:40 and we're gonna pour that over that, that salad there. 51:42 So it's nice and ready to go. 51:44 These are simple recipes that you can do. 51:47 And if you are interested and you want to have this 51:49 at your church the 24 days challenge. 51:51 You have our contact details and let's get started 51:53 and develop some healthy habits. 51:57 If you would like to contact Nyse Collins, 52:00 you can do so by writing to Sanare Life Consultants, 52:04 PO Box 100118, Brooklyn, NY 11210, 52:11 that's Sanare Life Consultants, PO Box 100118, 52:17 Brooklyn, NY 11210. 52:21 You can call them at 817-719-3099, 52:26 that's 817-719-3099. 52:31 You can also visit them online at SanareLife.com. 52:35 That's SanareLife.com. |
Revised 2017-02-21