Participants:
Series Code: TDYC
Program Code: TDYC017106A
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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 01:09 Hello, and welcome to another episode 01:11 of 3ABN Today Cooking. 01:13 My name is Jason Bradley 01:14 and I'm so excited to be here in the kitchen, 01:17 especially since I don't have to cook anything. 01:20 With me today is no stranger to 3ABN, or 3ABN Latino, 01:25 or 3ABN Fracais, Lucia Tiffany. 01:29 Hi. 01:30 Hi, it's so great to have you here. 01:32 Tell us a little bit about your background? 01:34 Oh, thank you. It's great to be here today. 01:36 And with my background, 01:38 I'm a nurse and a health educator. 01:40 And one of my favorite things 01:41 is to take any opportunity I can to educate, 01:44 to help people understand what they can do to transition 01:48 towards the healthiest diet possible, 01:50 to enjoy optimal wellness and health. 01:53 Were you always like super healthy? 01:56 Well, I was really blessed to grow up in a home 01:59 where health education was part of life. 02:01 And so I started out actually 02:04 doing community health education with my parents, 02:06 who were a nurse and doctor team. 02:08 And so, I was demonstrating food 02:11 when I was about nine years old 02:12 and kind of been working at it ever since. 02:15 Nice. Well, praise the Lord for that. 02:16 That's definitely a blessing especially with everything 02:18 that's going into the food, all these GMOs, and hormones, 02:23 and all these things that are causing cancer 02:25 and causing all kinds of issues. 02:27 But what you have for us today is going to be something 02:31 that is as nutritious and delicious. 02:33 So let's talk about what you're going to be making. 02:36 Okay. 02:37 First on our list today, 02:39 we'll be making tofu vegetable soup with bean threads. 02:43 And then we'll be looking at making tofu ribs 02:46 with a barbecue sauce. 02:49 And following that we will have an eggless egg salad. 02:53 Eggless egg salad. Yeah, that was a lot of fun. 02:56 And then we're going to use it to stuff some nori rolls. 02:59 So... Now what are nori rolls? 03:01 It's another name for seaweed. 03:03 So we'll be making rolls that are stuffed with the egg salad. 03:06 So it's kind of like a sushi type... 03:08 Yeah. Something like that, yeah. 03:10 Nice. Nice. Right. 03:13 Now a lot of people view 03:16 the vegan vegetarian lifestyle as an uphill battle, 03:20 are there steps that can be taken? 03:22 There are. 03:23 And I think we'll talk about that in a little bit 03:24 but I was thinking maybe we should start on our soup 03:27 and let's get it hot. 03:28 And while it's heating, 03:29 we'll talk a little bit more about that. 03:31 Does that sound good? Sounds good. 03:32 Okay. 03:33 So to start out today, 03:35 we're going to turn our stove on here. 03:38 And we're going to start with our... 03:41 Well, actually I'm going to start with the coconut oil. 03:44 I like to put just a little bit in the bottom of the pot, 03:48 just to heat our onions and our ginger. 03:51 Now, you know what, 03:52 before we get started with this, 03:53 we need to know what the ingredients are, 03:55 what's the recipe? 03:56 Oh, that would probably be a good idea. 03:57 Why don't we take a look at that. 04:00 We're going to be using... 04:28 Then there's a whole lot of vegetables, we have... 04:56 And we will be serving it over... 05:09 Wow. 05:10 Now you said mung beans. Yes. 05:12 I've never heard of mung beans before. 05:15 So what are mung beans? 05:17 They're commonly used in Asian cooking. 05:19 They're the same bean that maybe people 05:20 are acquainted with as bean sprouts, 05:23 that's what we sprout for that. 05:24 But they also make other products with it, 05:26 one of which are the bean threads we'll be using today. 05:28 And the recipe that we showed you 05:31 is a pretty large recipe. 05:33 So we're going to actually be demonstrating a half recipe 05:35 just in case you were wondering about the quantities. 05:37 Okay, yeah. 05:38 What you see here on cameras 05:40 is half of what we just looked at in the recipe. 05:43 And how much does this normally yield 05:45 that you do like a whole recipe? 05:47 A whole recipe will give you about a gallon of soup. 05:49 So that's enough to put up maybe half 05:52 or several times in a week 05:53 but you only have to make it once. 05:55 That's good for the budget too. Yes, it is. 05:58 I'm just warming up the ginger and the onions in the oil. 06:04 And I'm just going to add my water all at once. 06:13 Nice. I love onions and ginger. 06:16 Yes, and they make a great base. 06:18 And then I like to add my mushroom seasoning, 06:21 this is just a granulated pure mushrooms, 06:23 you can get it in pretty much any Asian store. 06:26 It's also available online 06:27 and it's just called mushroom seasoning. 06:29 And the ingredients are just mushrooms. 06:32 But they give a very nice Asian flavor to the broth. 06:37 And so I put that in at the beginning 06:39 and then I like to put in the things 06:40 that need to be flavored the most at the beginning, 06:43 so the tofu in cubes. 06:44 Now is that extra firm tofu? 06:46 I actually have super firm tofu which has recently come out. 06:49 I didn't even know they made super firm tofu. 06:52 It really has a nice chew to it. 06:54 And so I like it in the soup because even after boiling, 06:58 it still has quite a bit of substance. 07:00 But if you can't find the super firm, 07:02 you can use extra firm tofu. 07:03 It will also work, 07:05 just don't stir it may be quite as vigorously. 07:07 But they'll hold together really quite well. 07:09 And so what do you do like, 07:11 do you drain the tofu like the packet tofu, do you... 07:13 It's water-packed tofu. 07:15 So I just drained the water off 07:17 and then slice it in the half inch cubes. 07:19 Okay. So yeah, good question. 07:21 See, this is a learning process for me. 07:23 Yes. I'm glad you asked. This is a learning curve. 07:25 Then next, I'm going to put in my sliced mushrooms. 07:28 Okay. 07:31 And if you go online later 07:34 and download this recipe from 3ABN, 07:36 you will see that there's a lot of variations to this 07:39 because this is a vegetable soup. 07:40 And a vegetable soup can have all kinds of vegetables. 07:43 So I just picked some of my favorites for today's. 07:45 But there are other things that you can use as well. 07:48 Then the other things that will take a little longer to cook, 07:51 I'll put in next like the carrots. 07:53 These are just thinly slivered carrots. 07:56 Nice. 07:58 And if you wanted to like add some spice, 08:01 what would you use, cayenne pepper? 08:02 I wouldn't. 08:04 That would kind of ruin the Asian flavor here. 08:06 Oh, okay. 08:07 See I'm going in a whole another cuisine, 08:10 a whole another area. 08:11 I would probably add more ginger, 08:13 if you want a little more bite just more ginger. 08:16 And actually when I am at home and I'm doing this, 08:19 I will start with my water and my onions. 08:22 And then I will work on chopping, and slicing, 08:24 and shredding my veggies as this is heating. 08:28 So by putting it in the order of what do I want to cook 08:32 the longest first and then I'll add the veggies. 08:36 And these are often frozen, 08:38 I'm just pulling them out of my freezer. 08:39 You can even use frozen Asian stir-fry 08:42 which has like broccoli, and cauliflower, 08:44 and some carrots, and maybe some snap peas, 08:48 sugar snap peas. 08:49 Those are really good in the soup as well. 08:51 So I'll put all my frozen stuff in next 08:54 which means that it'll take a little bit of time 08:56 for the soup to warm up. 08:58 But that's okay 'cause that gives me time 08:59 to finish chopping my other things. 09:01 Indeed. 09:02 So my two frozen things are the peas and the corn. 09:09 Get this out of your way. Okay, all right. Thank you. 09:11 I'll put this one back here. All right. 09:14 And then I'm going to get my sliced water chestnuts. 09:19 And I'm just going to pour my Braggs Aminos over it, 09:21 just let them marinate a little bit. 09:24 And that gives them some flavor 09:26 and will also end up helping to season our soup. 09:29 One of the reasons I really like making this soup 09:32 is that it has a lot of leafy vegetables 09:35 and green vegetables in it. 09:37 And so as it cooks, 09:40 it just kind of pulls all those vitamins 09:42 and minerals into that broth, 09:43 and it just makes such a tasty broth, 09:45 and it's also very nutritious. 09:47 So it would be good for a cold like help boost immune system? 09:49 Sure. Okay. 09:51 I think that would be excellent. 09:52 It's also because of the tofu is a good source of protein. 09:55 So I often make it one of my main dishes for a meal. 09:59 But I really like having all those fresh vegetables in it. 10:01 Nice. 10:03 Yes, all the non-GMO fresh vegetables, yeah. 10:06 Right. Right. Yeah. Yeah, fortunately. 10:08 Because you got to be careful 10:10 what vegetables you buy too at the store. 10:12 This is true. 10:13 But fortunately, most of the vegetables 10:15 in our supermarket are still not genetically modified. 10:18 Praise the Lord. Yes. 10:19 Zucchini is one you do have to watch out for. 10:21 And that is when I sometimes put in the soup as well. 10:24 I'm going to just let this kind of... 10:25 It looks like it's starting to get a little bubbly. 10:28 So at the end as it's starting to bubble, 10:30 I'm going to go ahead and maybe put in my greens, 10:34 the cabbage 10:35 and today I actually end up with kale instead of chard 10:38 because that's what they had at the supermarket. 10:39 They didn't have any chard, 10:40 so it's all pretty much the same, 10:42 but I put that in more towards the end. 10:44 Because this is one of those soups 10:45 that once it comes to a boil, 10:47 you can pretty much just turn it off. 10:49 Because there's nothing in it that needs a lot of cooking. 10:53 And so once everything's wilted, it's pretty good, 10:58 and I just let it sit there warm, 11:00 and kind of leach those vitamins out. 11:02 I bet it's even better like after the flavors have just 11:07 and the seasonings have just settled in there 11:09 like the next day. 11:10 And how does it... Do you notice the difference? 11:13 Yes, a lot of times 11:15 what I'll do is I'll throw the soup together 11:17 and then I'll go off and do some other things 11:18 and just kind of let it sit while I'm on the stove 11:20 till we're ready to eat. 11:22 And I'm going to go ahead and put in our water chestnuts, 11:25 they give it kind of a crispiness. 11:27 So you got like some crunches, 11:28 not just all really like soft vegetables like that. 11:30 A variety of textures. 11:31 Yes, there's a lot of variety of textures, 11:33 and colors, and flavors. 11:34 And then you can just salt it to taste. 11:37 This should be about right. 11:40 And it's already starting to boil, 11:42 now you might just let it simmer for a couple of minutes. 11:44 I'm eager for these bean sprouts like... 11:46 Yes. The mung bean. 11:49 Right, we're going to do those next. 11:51 And I'm going to ask my helper 11:53 to get me just a little bit of water. 11:56 And we're going to fill some here in the pot. 12:02 All right. 12:04 And these mung bean sprouts, 12:06 you'll find in the store along with the other Asian noodles, 12:10 it's often in the ethnic section. 12:13 They look a lot like rice noodles 12:15 but they're not. 12:17 You can use rice noodles in this recipe, 12:19 I happen to really like the bean threads 12:21 because when they cook up they turn clear. 12:23 And some people call them glass noodles for that reason. 12:27 And what we will end up doing with them once they're cooked, 12:30 when I serve the soup 12:32 instead of putting the noodles in the soup 12:33 because if they're heated or reheated, 12:36 like maybe I have leftover and I got to heat it up again, 12:39 they will tend to fall apart if they get overcooked. 12:42 So I just cook them up once 12:44 and then I just put them in the bottom of the bowl. 12:45 And when you pour the hot soup on them, 12:47 then they just come into the soup that way. 12:49 So I don't put them right into the soup. 12:52 I got my water here. Okay. Perfect. 12:57 And I'm just going to go ahead 12:58 and get that water heated for the noodles. 13:01 And by the way, your helper has been doing an excellent job. 13:05 Oh, absolutely. Tell us her name? 13:06 Her name is Trish 13:08 and I'm just so happy to have her here with us. 13:09 Yes, she is a blessing. 13:13 So do you bring that to a boil or do you... 13:15 I am going to bring that to a boil. 13:17 But this might be a good time for us to talk a little bit 13:19 about some of those obstacles that people run into sometimes 13:22 when they're thinking about moving to a healthier diet. 13:25 So maybe we could look at that graphic now, 13:27 what do you think, is that good? 13:28 Absolutely, I think that's good. 13:30 Okay. 13:31 And what you see here are pink, yellow, and green blocks. 13:36 And I call them blocks 13:38 because for some people they're obstacles. 13:40 And these are things 13:42 that stand in the way of them successfully transitioning 13:45 to a more plant-based diet. 13:46 But I like to arrange them 13:48 as you see here they're also steps. 13:51 Because as we find and we learn strategies 13:54 for attacking each of these blocks, 13:56 they can actually turn into stepping stones to success 13:59 which is what we want. 14:01 And so, if we look on the bottom 14:02 we have some of the basic things 14:04 like menus, a palate reset, 14:08 that's adjusting our taste buds 14:10 to enjoy more natural whole foods, 14:14 learning recipes 14:15 and ways to substitute things that you may already be using 14:19 and that your family may enjoy. 14:21 And, you know, I mean progress is a process. 14:23 So it's not just an overnight thing, 14:27 I need prayer for the progress to begin the process. 14:30 That's right. 14:31 And overcoming some of my dietary. 14:32 And, you know, each of these thing 14:34 we were looking at in that graphic, 14:36 things like learning how to eat out healthfully, 14:38 or knowing what equipment to have in our kitchen, 14:41 or what should I have in my pantry for example. 14:44 Because it's very frustrating, 14:46 if you find a recipe you want to try, 14:48 you say, "Oh, this looks like a healthy recipe." 14:50 And so you're looking at it 14:51 and then you're just like you have everything 14:53 but three ingredients. 14:54 And you look in your cupboard 14:55 and it's like, "Oh, I guess I can't make that tonight. 14:57 So we'll order pizza." Yes. Yes. Yes. 14:58 Yeah, and that just happens with a lot of people 15:00 because when you're switching your way of eating, 15:03 then you may not have on hand the things 15:05 that you need for this different kind of eating. 15:06 Absolutely. 15:08 So learning what kinds of things should go in your pantry 15:12 and what you need to have on hand can be really helpful. 15:14 Yeah, which is something I need to know as a bachelor, 15:16 you know, I cook 15:18 but what I've been noticing is that overtime as I get older, 15:21 my metabolism has been slowing down. 15:24 And so, now I really have to watch what I eat and exercise. 15:28 Yes. 15:30 That's so important because it's not just about eating, 15:32 it's also about our whole lifestyle. 15:34 But the eating is a part 15:36 that so many people have more control over. 15:38 And we can't always choose like our genetics 15:41 or we can't always choose our work situation. 15:44 But we often have a great deal of choice 15:46 over what we put in our mouths. 15:48 And so, that's an area 15:51 that can have a huge impact on people's health. 15:54 And it looks like our soup is simmering really well. 15:56 Wonderful. 15:58 I'm just going to put a lid on that and set it aside. 16:02 And I'm going to move this over here 16:03 because I think it might heat up 16:05 just a little bit faster. 16:06 I think you are right. 16:07 And I'm going to turn this up. 16:10 I need to adjust my palate. 16:13 Well, there's a lot of ways to do that. 16:15 We find that people's taste buds 16:17 are actually very plastic 16:19 and you can learn to enjoy foods 16:21 that you've never thought you would. 16:23 In fact, we're going to talk about one 16:24 that I've learned to enjoy recently 16:25 before we're done with this show, 16:27 we're not there yet. 16:28 Once you have your water hot, 16:31 then you're going to just put your noodles into the water. 16:36 And let them simmer just slightly. 16:39 Now some bean threads are thicker than others. 16:42 There's one that's like a vermicelli 16:44 and it's very fine. 16:45 And with that when I just put it into boiling water, 16:48 and turn the fire off, 16:49 and just let it sit for about ten minutes till it softens. 16:54 And then these here are a little bit thicker 16:57 than the vermicelli. 16:58 So I found these actually need to simmer 17:00 for two or three minutes. 17:01 And then you can turn them off. 17:03 So let me just give them a little stir, 17:04 so they get completely wet. 17:07 Yeah, then we got some goodies right here. 17:10 Yes. What is this? 17:11 What I will be doing is once they're softened, 17:14 I will add just a little bit of roasted sesame seed oil. 17:20 And a little bit of garlic 17:22 and just toss that into the noodles. 17:26 And then that helps to give them a little bit of flavor 17:28 and it also adds to the flavor of the soup 17:31 when you serve them together with the soup. 17:33 The soup is looking amazing. Yes. 17:35 So we will let these noodles 17:39 simmer for a little bit over here on the side. 17:41 And I think let's go ahead and talk about our next recipe. 17:44 Absolutely. What do we have? 17:47 We're going to be making tofu ribs with barbecue sauce. 17:50 And we will be using... 18:13 For the sauce, we will use... 18:40 I love barbecue. 18:41 So I'm really excited about this recipe. 18:43 Well, good. 18:44 I think you're going to enjoy this one. 18:45 We start by processing the tofu. 18:49 And what we do is we freeze it. 18:51 So like you can buy the water-packed tofu 18:53 from the market and just put 18:54 the whole package in the freezer 18:55 and let it freeze solid, overnight is really good. 18:59 When you thaw it, it's going to be very spongy 19:02 and just squeeze all the water you can out of it. 19:07 You can see when I put pressure on it, 19:10 the water just kind of comes right out. 19:11 I know. So I kind of dry it like that. 19:15 And then I'm going to slice this 19:18 and we are going to bake it. 19:19 But let me talk a little bit about the frozen tofu. 19:22 Because the reason we freeze it is when you freeze the tofu 19:25 and then you thaw it again, 19:27 it actually changes the texture of the tofu. 19:28 Really? 19:30 And some people don't care for tofu, 19:31 or think they don't like tofu, 19:33 and a lot of times because of the texture, 19:34 maybe they just don't like 19:35 that kind of mushy feel in their mouth. 19:38 Well, this completely changes 19:39 that to something that's much chewier. 19:41 And so it's a little more meaty, 19:43 probably not as chewy as meat 19:45 but it's a lot chewier than regular tofu. 19:48 And it only works with the water-packed tofu. 19:50 So I wouldn't try that with the one that comes in a box, 19:53 that's real smooth, the silken one. 19:55 That one won't change texture as well. 19:58 See, I'm normally that guy 19:59 that doesn't really like the tofu thing. 20:02 But I'm excited to try this 20:04 because I think for me it is a texture issue. 20:08 So if this is of like a different consistency 20:10 or a different texture, hey, I'm all for it. 20:14 Let's check it out. Okay. 20:16 So what I've done is I have here two and a half blocks, 20:19 this was one block and this was the other half. 20:22 And I'm going to just slice it on the short side of the block 20:27 about a quarter inch thick. 20:29 So it will make... 20:32 kind of, a little bit kind of French fry size... 20:35 Like ribs. 20:36 Yeah, kind of like ribs. 20:40 And I'll just do the whole... 20:41 Finally some ribs we can eat. 20:44 Yes, right. 20:47 No cholesterol. Yes. 20:50 No trichinosis. 20:51 No trans fat and all that stuff. 20:53 No. 20:55 No disease. 20:58 Nice. 20:59 Tofu, of course, is the soybean protein. 21:01 Okay. 21:02 And so it's a very good quality protein. 21:05 And I'm going to dump this water over here 21:10 'cause this will be with our extra water 21:11 that we're going to use with our noodles later. 21:13 So that's going to give a little flavor? 21:14 Yeah, we'll just kind of let that be. 21:15 And I'm going to use this bowl here 21:18 to make a little bit of a sauce. 21:19 Okay. 21:21 Because we're going to season the tofu. 21:22 One of the things about tofu is that it's very bland, 21:26 it doesn't have a lot of taste all on its own. 21:29 And so, however you season it, it'll take on that flavor. 21:32 Okay. 21:34 So tofu can be used equally well for desserts 21:36 as for savory main dishes because of that characteristic. 21:38 Really? For desserts? Oh, yes. 21:41 Maybe, another time 21:42 I'll have to come and do the cheesecake with tofu 21:44 'cause I have a really good one for that. 21:46 I might test that out. 21:48 And so for this sauce 21:50 we're going to use peanut butter today, 21:52 almond butter is really delicious as well. 21:54 Okay. You can do either one. 22:00 And then we're going to add some yeast flakes. 22:06 Now what do the yeast flakes do? 22:07 Because I noticed that in a lot of these recipes, 22:10 vegan recipes, I always see nutritional yeast flakes. 22:13 Right, nutritional yeast flakes have kind of a nutty flavor, 22:17 they're different from brewer's yeast. 22:19 So don't confuse it with brewer's yeast, 22:21 but flake yeasts are also very rich in vitamins, B vitamins. 22:25 Okay. 22:26 And so that's another reason for using it 22:27 and it tends to give a little bit of a cheesy taste 22:29 or rich taste to many things. There we go, yes. 22:32 This also calls for sweet paprika 22:34 which is not the same as Hungarian paprika 22:37 which has a bite to it. 22:38 This one doesn't have a bite, it's just sweet paprika. 22:41 And then we'll put in our garlic. 22:43 I love garlic. And our salt. 22:47 And a little bit of water, 22:49 make it a little bit more of a sauce. 22:51 I tell you what, I'm getting spoiled today, 22:53 you're doing all this cooking. 22:55 And then I just stir it together, 22:57 you can use a little whisk or spatula, 22:59 it doesn't really matter. 23:01 I think I'm going to switch to my whisk though. 23:03 Okay. 23:08 All right. 23:09 I'll just whisk that right up till it's kind of homogenous. 23:21 There we go. 23:23 You can see, it just kind of makes a smooth 23:25 feta cheese sauce. 23:26 Nice. 23:29 And then I'm going to get myself 23:31 a little brush and a pan. 23:33 That looks like it's going to coat that tofu. 23:35 Yes, and we're going to coat the tofu. 23:40 There's several ways you can do it, 23:42 I'm going to go ahead and just lay them in here 23:44 to start with. 23:46 You want them one layer deep. 23:48 Okay. 23:51 Good. So they'll get evenly sauced. 23:54 That's right. 23:56 And we'll be browning them in the oven, 23:59 and that kind of dries them out some more as well, 24:02 and the flavor goes into the tofu. 24:04 And helps that texture too, right? 24:06 Yes. Nice. 24:07 Nice crisp. 24:10 You might notice here looking in the pan that the tofu 24:14 that's frozen has a little bit of a different texture. 24:16 It looks a little more like a sponge. 24:18 Yes. 24:19 And that's part of the change that happens 24:20 when you freeze it. Okay. 24:22 Yes. 24:24 So looks like this is just about going to fill up our pan. 24:29 Well, that's perfect. 24:31 Yeah, it did work out just perfectly. 24:32 Here, you want me to slide this over for you. 24:34 Yeah. Yeah. 24:35 So now I'm just going to take my sauce and my brush, 24:40 and just brush each of these. 24:46 And I do it pretty generously 24:49 'cause this is what's going to give it a lot of flavor. 24:51 So... 24:55 I'll brush one side and then I'll just flip it over 24:59 and because of all the peanut butter in the sauce, 25:04 you don't need to grease your pan very much 25:06 because it kind of grease itself. 25:08 So it doesn't stick. 25:09 Yeah, it might depend on your pan 25:10 as to whether you need to like spray it or not... 25:14 Okay. with a little nonstick spray. 25:17 Nice and saucy. 25:19 Yes. 25:23 So how did you start learning all these recipes 25:26 just getting in an experimenting 25:28 or where did you get your inspiration from? 25:31 Oh, that's a good question. 25:32 I get my inspiration in a lot of different places. 25:35 Sometimes I go on the internet, sometimes I will go some place 25:38 and taste something that I like, 25:41 but I decide I want to see how I do it, you know, 25:43 with my seasonings or something to my taste. 25:45 But before I go any further, I just want to show you 25:47 I'm going to flip each of these over 25:48 with a fork to do the second side. 25:53 So that's what I'm doing here, it's just flipping them. 25:55 Nice. 25:57 But yes, I enjoy experimenting. 25:58 I often get inspiration, 26:00 I'll look sometimes in magazines. 26:03 And you'll see something that just looks really good 26:05 or Instagram nowadays. 26:07 Yeah, yeah. 26:09 A lot of times, I'll see something I like and... 26:10 Or Pinterest. Yes. 26:12 And then I will often end up tweaking it 26:16 or changing it up a little bit 26:17 to make it healthier 26:18 or to use ingredients that I prefer. 26:20 I'll tell you what, my mom right now, 26:22 this is taking in back, right. Okay. 26:25 So when I was a little kid, 26:26 my mom would always pick up things 26:29 and look at the label. 26:30 And I knew that as soon as she looked at the label, 26:32 I wasn't getting it. 26:34 I knew that she was going to say, "Oh no, J, 26:36 this has yellow number five, and that this has 26:39 all this sugar and all these chemicals, 26:41 and stuff like that." 26:43 But see, as a kid like I wanted the chemicals 26:45 but she was going to substitute. 26:47 But I got to give it to her, 26:50 she made some really delicious substitutes. 26:52 And, you know, that's in and of itself 26:55 something that can help 26:56 a lot of people that are transitioning. 26:57 In fact, it's actually one of the blocks 26:59 that I have on my 27:01 steps to success diagram is substitutions. 27:04 And one of the things I like doing is 27:07 I have a Facebook page called "plant-based move". 27:11 And I regularly put some videos up there 27:13 that kind of tackle some of these obstacles. 27:15 And we have one up there right now 27:17 which is about substitutions, 27:20 like if you take a recipe that your family really likes, 27:24 what can you do to it to make it healthier. 27:26 Sometimes just really simple switches 27:29 can increase the nutritional value 27:32 of what your family is eating. 27:34 For example, a lot of people have favorite pasta dishes, 27:39 just switching out white flour pasta 27:42 for a brown rice pasta 27:45 or there are other kinds on the market too 27:47 like corn pasta, you can get whole wheat pasta. 27:52 Gluten free pasta. 27:53 Yes. Yes. 27:55 And just swapping out for a pasta, 27:57 it's based on a whole green or on a bean 27:59 because they have some bean pastas out there now too. 28:02 It can really improve the nutritional value 28:05 of that same pasta dish. 28:06 And nowadays they have that spiralizer thing 28:09 where you can make your own pasta out of it 28:11 like zucchini and all kinds of stuff. 28:13 Yeah, that's the whole another step though. 28:15 That's true. 28:16 That's a level not everybody is ready for. 28:18 Yeah, it depends on depth you want to get. 28:20 That's right. 28:21 But, you know, the common misconception 28:22 is that healthy is nasty. 28:24 But healthy is not nasty, there's good flavor 28:26 and healthy food too if you know how to do it right. 28:29 Yes. 28:30 Now you can mess it up too, people can mess it up. 28:32 You got to learn. 28:34 I think it's important for food to taste good. 28:35 Yes, absolutely. 28:37 Because if you don't enjoy your food 28:38 then really what's the use, 28:40 because part of how our body uses food 28:42 is our mental attitude while we're consuming it. 28:44 Yes. So we need to be happy 28:45 and we need to be enjoying our food. 28:47 And so I think being tasty is important. 28:49 Yes. 28:50 So what we will do next with these ribs, 28:53 as you can see that I've got both sides 28:55 of these tofu slices all coated with our sauce. 29:00 And now I'll put this in the oven 29:01 at 375 degrees for about 50 minutes. 29:05 Okay. 29:06 Half way through at about the 25-minute mark, 29:08 you need to flip these strips once, 29:13 so that the other side browns. 29:15 Okay. So it's even. Yes. 29:17 And so when you're all done, 29:18 you're going to have something 29:21 that looks like this, 29:22 kind of like dried-up French fries. 29:24 But they shouldn't be dark-colored 'cause that means 29:26 they're overdone if they get dark-colored. 29:28 But you can see that these are kind of stiff, okay? 29:31 And they're all baked 29:34 and they're ready now for the sauce. 29:35 So once this is done baking, it looks like this. 29:39 And then we move to the barbecue sauce. 29:41 So shall we work on that next? Absolutely. 29:43 And, you know what? 29:44 I love the fact that we have TV miracles 29:45 'cause this is already in that in consistency. 29:49 Exactly. Okay. 29:50 So what do we do to make the barbecue sauce? 29:52 How do we do it? 29:53 To make the barbecue sauce, we start with the tomato sauce. 29:56 And I already have that in my pot right here. 29:58 Okay. 29:59 So I am going to turn it on 30:01 and then add everything else to it... 30:05 as it heats. 30:07 Get this handle out of my way 30:09 and let me wipe my hands off here. 30:10 And did you want to pour that in? 30:12 I'm going to get everything in here while that's simmering, 30:15 we'll show you what we're going to do. 30:16 Okay, I'm jumping the gun, I'm jumping. 30:18 That's okay. That's okay. Okay. 30:20 For our sauce, 30:22 it doesn't matter what order we put the ingredients in. 30:24 So I'm just going to start with parsley. 30:28 This is the tomato puree that's already in here. 30:31 We have salt. 30:32 Let me just stack them up here. 30:35 And then we have our seasonings, 30:39 garlic salt, onion salt, 30:42 I mean onion powder and garlic powder, 30:44 it's not the salt. Okay. 30:46 We have lemon juice 30:48 which helps to cut some of the sweet. 30:51 And then we have some honey. 30:58 It's going to give that nice sweet flavor. 31:00 You're right. 31:01 That's kind of one of the characteristics 31:02 of barbecue sauce is that sweetness 31:05 with the tomato 31:06 and I tend to kind of cut back on the sweet. 31:09 Really? 31:10 You can kind of do it to taste, 31:12 but I think this is plenty sweet enough. 31:14 And wherever we can kind of cut back on the sugar 31:17 and still have it taste good, 31:18 I think helps us with our health. 31:21 And then there's the molasses. 31:22 So that's going in here 31:25 and once again, that sweet molasses. 31:27 When you're at the store, 31:28 this is not one where blackstrap molasses 31:30 is going to work very well 31:31 'cause there's not enough sweetness to the blackstrap. 31:34 I tell you what, I got to start climbing those steps. 31:38 And then I'm just going to stir this up. 31:42 And let it simmer for a few minutes. 31:45 Now, you don't want to bring it to a boil 31:48 or you just want to...? Yes, I do actually. 31:49 Well, you do want to boil it. Okay. 31:51 Yeah, it'll kind of help to combine the flavors. 31:52 Okay. It only takes, 31:54 oh, maybe five or six minutes of simmering 31:56 and then it's ready. 31:59 And then the next step with that 32:01 once it's simmered 32:02 is I'll just take my barbecued ribs 32:05 and put them in any kind of a casserole dish, 32:07 it could be a flat one, it can be a deep one. 32:09 And then I'll just pour the barbecue sauce over it. 32:12 Let it sit for... 32:14 If you have time, you can let it sit for a few hours. 32:16 And then bake it at 375 for about half an hour. 32:19 So the sauce kind of bakes into the ribs 32:22 and then you'll have what we have here. 32:25 You'll see our finished product 32:27 which is the ribs with the sauce. 32:30 But let's show you these noodles 32:33 that are now ready. 32:35 Let me put this over here for you. 32:36 Yeah, we can just get done with those ribs. 32:39 And I'm just going to pour the water off 32:41 into this little colander. 32:45 Wow, those noodles look so clear. 32:48 And you can see now 32:49 why they call them glass noodles 32:51 because they're very clear looking. 32:55 And I'm just going to drain them a little bit. 33:02 Get rid of the water. 33:06 And then I can pour them out. 33:08 It looks like we got a little piece of leaf 33:10 in there. 33:11 Okay and then we'll just toss this with the oil. 33:17 And you want to toss that in there? 33:18 Yup, go ahead. 33:20 Put that in there and I'm just going to 33:21 mix it up a little bit. 33:27 And the garlic and that sesame seed oil 33:30 just give it a nice little flavor, 33:31 it doesn't take very much. 33:33 I'll tell you what, 33:34 noodles got me through college for a while 33:35 but they weren't healthy like that. 33:39 They were full of sodium and everything else. 33:41 Yes. And so these noodles are ready. 33:43 So I can just put a scoop right in the bottom of a bowl. 33:45 Oh, actually they're not quite ready, 33:46 you notice how long they are. 33:48 These noodles are really long strands, 33:51 see, look at that. 33:52 So to make it a little bit easier to handle, 33:54 I like to take a pair of scissors 33:56 and just make a couple of cuts 33:58 maybe crosswise and crosswise again. 34:01 And then now my noodles are going to be 34:03 a little more manageable. 34:04 Yes. And I can just put 34:05 like a small amount in the bottom of a bowl, 34:07 pour my soup on top of it, and we are all set. 34:11 Yeah, 'cause there's nothing worse you get to a table, 34:13 you're trying to eat your noodles, 34:15 and then you have people staring at you 34:16 while you're eating. 34:18 It's always that awkward moment 34:19 as soon as somebody looks at you 34:21 that you have noodles... 34:22 Hanging off your chin. 34:24 That's right. Yup. 34:25 And you can see that our barbecue sauce 34:28 is just sizzling away there, just simmering 34:32 and I'll just let it simmer for a few minutes 34:34 to combine flavors and then pour it over the tofu. 34:36 Bake it and it's ready to go. 34:38 It's also a great make-ahead dish. 34:40 You often do it for holidays or special occasions. 34:43 It's actually one of my son's favorite birthday dishes. 34:47 So we can make it and you let it sit, 34:51 the flavors really blend, 34:52 it's great, warmed up the next day. 34:53 You can serve it over mashed potatoes, 34:55 over baked potatoes, 34:57 or with a side of brown rice. 34:58 It's great any of those ways. 35:00 That sounds good. I'm getting hungry. 35:01 All right. 35:03 Well, then maybe we should move on to our next recipe. 35:05 I think we should. 35:07 And that is our eggless egg salad. 35:09 It has... 35:36 And we'll talk a little bit about that. 35:38 Okay. It is optional. 35:40 We are going to then take that egg salad 35:42 and stuff some seaweed rolls, 35:45 we call them the stuffed nori rolls. 35:47 And for that we just need some seaweed 35:49 and some egg salad. 35:50 I love egg salad, but this is eggless egg salad. 35:53 That's right. So I'm interested. 35:55 I'm looking at the ingredients, I love onions, okay. 35:58 Other people probably don't love 36:00 when I love onions but I love them. 36:03 And so I'm looking forward to seeing 36:05 how this is put together. Okay. 36:07 And this one's kind of fun because it actually has 36:09 a secret ingredient 36:10 that makes it really, really taste like eggs. 36:14 And it's something that a lot of people 36:16 aren't acquainted with. 36:17 And if somebody's a real egg lover, 36:19 then they're going to want to put this in their egg salad. 36:21 I've also had people say, "Oh, I hate eggs." 36:24 So it's like okay, we'll tell you which ingredient 36:25 to leave out. 36:27 Okay. Okay. 36:29 But we'll start with extra firm tofu. 36:31 And I've got a half a pound here 36:33 and I'm just going to mash it. 36:35 So this is extra firm, before we used super firm. 36:39 Right. 36:41 But extra firm, okay, one step down. 36:42 Yes. Okay. 36:43 And you can use the super firm as well, either one will work. 36:47 The textures are just a little bit different. 36:49 Okay. 36:50 This one is a little bit softer than the super firm tofu. 36:54 So it's kind of a matter of what you like. 36:58 And you might need a little bit more mayonnaise 37:01 with the super firm than with the extra firm. 37:05 I think I would go with the soup, the extra firm. 37:08 So, yeah, I'm getting all confused now. 37:11 And so then I'm just going to put this into my bowl. 37:15 And I didn't like crush it completely, 37:17 I like to leave little chunks, 37:19 kind of like the size of boiled egg chunks, you know. 37:23 So you have kind of that feel in your mouth. 37:25 Who's going to get the added bonus. 37:27 That's right. 37:28 And then 37:31 we will add the things to season it. 37:35 Sure. 37:42 So I will be adding some chopped green stuffed olives. 37:47 These have a really tart flavor, 37:49 they're kind of sour. 37:51 So they take the place of pickles. 37:54 You could use, 37:55 some dill pickles could be used as well. 37:58 But I like using the green olives 38:01 and they provide some of the salt 38:02 for the spread as well. 38:03 I was just about to say, is there saltiness with these? 38:05 Yes, they are salty and they are sour. 38:07 Okay. 38:09 And then I like to put red onion in, 38:11 using vegetables with a lot of color 38:13 is a good way of knowing that 38:15 you're getting some great phytochemicals. 38:17 Phytochemicals are those chemicals that plants contain, 38:20 that help us to stay well. 38:22 And the coloring in fruits and vegetables 38:25 are from different kinds of phytochemicals. 38:28 So that's why many people say, 38:29 "When you go to the grocery store 38:31 and you load your cart in the produce department, 38:33 make sure you're eating the rainbow." 38:35 Because when you get a variety of different colors, 38:38 then you're getting a variety of phytochemicals 38:41 of which we have hundreds and hundreds, 38:43 all of which are great for our health 38:45 and help to keep us well. 38:47 Loading your cart with different colors 38:50 doesn't mean yellow number five, 38:52 red number three, blue four. 38:54 You're right 'cause we're in the produce section. 38:56 Oh, okay. 38:57 You're not going to render that as much in the produce section. 38:59 But, yeah, see, fruits and vegetables 39:02 can get different colors. 39:04 I teach classes for nurse assistants 39:07 that are getting ready to be certified. 39:09 And often, I'll ask the question, 39:12 how many of you have had 39:13 more than three kinds of vegetables 39:15 in the last two days. 39:17 And a lot of times out of my class of 39:19 10 to 15 students, 39:22 many of them have not had 39:24 three kinds of vegetables in the last two days. 39:26 I'm staying silent. 39:28 And so, I challenged them 39:31 and I said why don't you try adding 39:32 a new vegetable to your lineup. 39:34 When you go to the produce department next time, 39:37 look for something red, look for something green, 39:40 look for something orange, 39:41 and maybe look for something 39:42 you haven't eaten for several weeks 39:44 and try something different 39:45 because variety is very important 39:48 for a well-balanced plant-based diet. 39:50 Yes, 'cause everything has something. 39:52 Tomatoes has lycopenes, you know, 39:57 and some of the other things have other nutrients and stuff. 39:59 Exactly. So yeah. 40:01 And I think God knew what He was doing 40:03 when He put our food together in packages. 40:05 Because even though we have identified 40:08 hundreds of phytochemicals, 40:09 there are still many that have not been identified 40:12 and yet we know that they work together, 40:14 they work in synergy when we eat the whole food. 40:17 Even if, when they have tried extracting some of those 40:20 phytochemicals and then giving them as supplements, 40:22 they find that you don't have the same benefit, 40:26 the same risk reduction, 40:28 using the supplement of that phytochemical 40:30 as you would eating the whole food 40:31 that comes with everything else 40:33 that God included in the package. 40:35 Oh, yeah. 40:38 Next time, go ahead... Is that celery? 40:39 Yes, I'm going to add some celery. 40:41 I like to cut my celery pretty fine, 40:43 so that makes it spread and spreads easily. 40:47 And it just adds a really nice little crunch. 40:51 And then I'm going to add some chicken seasoning. 40:55 This is one that we actually had on a previous show. 40:58 What kind of seasoning? 40:59 It's chick-it seasoning, 41:01 it's a homemade chicken style seasoning 41:02 that you can make yourself. 41:04 It saves a lot of money when you do that. 41:05 Nice. 41:07 And any of you that are interested in that recipe 41:09 can just go to the 3ABN site, look under the recipes, 41:12 and if you look for my name Lucia Tiffany, and click on it, 41:15 you will get all of the recipes 41:17 that I have done at different programs 41:19 here at 3ABN. 41:20 And you will find a recipe 41:21 for both the chicken style seasoning 41:23 and for this plant food based, 41:28 that's a soy mayonnaise. 41:30 And that recipe is also there 41:31 because I showed that in a previous one. 41:33 Nice. So make sure that 41:35 you go to 3abn.tv to check out those recipes. 41:39 There you go. 41:40 And so I'm going to use that, you could use 41:42 any vegan mayonnaise in here. 41:44 There's also some inexpensive brands 41:47 that are even available at the Dollar store these days 41:50 that have no dairy products in them. 41:53 Really? They have some vegan stuff at the Dollar store? 41:55 They do. 41:57 So it's not super expensive to eat healthy. 41:59 Right. 42:00 There's a lot of ways to save money and eat healthy. 42:03 And, of course, I think that eating healthy and staying well 42:06 is the best way to save money. 42:07 Yeah, because you're going to spend it either, 42:09 you can either spend it kind of 42:11 on the front-end or the back-end. 42:12 That's right. 42:13 Would you rather spend time at the hospital, 42:15 or would you rather spend time enjoying life. 42:17 Exactly. 42:18 And medications these days are not cheap. 42:20 No. 42:21 And a lot of insurance companies 42:22 don't pay for all your medications 42:25 even if there's co-pay, 42:27 there's parts that you have to pay. 42:28 And that becomes a real challenge 42:30 for some people 42:32 when they develop these chronic illnesses, 42:34 things like diabetes, and high blood pressure, 42:37 and the medications can be very expensive. 42:40 And, I mean it seems like a lot of the medications... 42:43 And I'm no expert, or any doctor, 42:45 or anything like that but it seems like 42:46 a lot of the medications 42:48 are just meant to like mask the symptoms, 42:50 they don't get to the root cause. 42:52 And a lot of times, it's our diet 42:55 that is causing these issues. 42:57 And that's such an important principle. 43:00 Whenever we are sick, looking for the cause 43:04 and thinking from cause to effect. 43:06 What did I do, what are choices I made 43:09 that might have impacted this outcome 43:11 because many things we have 43:13 more control over than we think. 43:15 Yes. 43:16 And we simply sometimes need to get more informed, 43:19 we need to learn, 43:20 we need to take it upon ourselves 43:21 to say what do I need to learn. 43:24 Now, we're ready for the secret ingredient. 43:26 Oh, now what is the secret ingredient? 43:28 If you're not an egg fan, you could stop right here 43:31 and just use your egg salad this way 43:33 to put on crackers or make sandwiches. 43:36 But if you like eggs, 43:37 then this is an ingredient you want to add. 43:39 And this is called kala namak, also known as black salt. 43:44 And it's a naturally mined salt 43:47 that has naturally occurring amounts of sulfur in it. 43:50 And it is the sulfur that gives eggs 43:53 their characteristic flavor. 43:55 So when you add this kind of salt, 43:58 you get something that actually taste a lot like eggs. 44:00 You might want to try, just sniff it a little bit. 44:04 Kala namak, kala... 44:05 Kala namak. Kala namak. 44:07 Yeah. Can you smell that sulfur? 44:10 Yeah, it does. It smells eggy. 44:13 Yes, it does. 44:14 And it's because of the sulfur. Yes. 44:16 So we're going to go ahead and put some of that in today. 44:23 I'm gonna put these back here. 44:24 Okay. 44:27 If you decide not to use the black salt, 44:29 you probably want to use 44:30 just a little bit more of the chicken seasoning 44:32 till it's salted to your taste. 44:34 Oh wow, yeah that... When you mix that in... 44:36 Yeah. 44:38 It smells like you just boiled eggs 44:39 and are mashing it up right now. 44:42 Yes, I think the moisture really activated, it was dry, 44:46 it wasn't smelling very strong but now you really can. 44:48 It has been activated. That's right. 44:50 That looks amazing though, looks good. 44:52 And so here you are, you ready to make sandwiches, 44:55 eat it with crackers, you could use it as a dip. 44:57 It will keep in the refrigerator 44:59 for probably four or five days without any problems. 45:03 And we want to show you a different way to use it 45:07 which is what we were talking about earlier 45:09 how it doesn't matter 45:11 how long you've been on this journey 45:13 to healthy eating, 45:14 there's often things we can learn and we can grow. 45:16 Yes. 45:17 And one of the things for me has been that 45:20 I've been thinking about seaweed. 45:22 I grew up vegetarian 45:24 and I've always hated the smell of fish, 45:26 couldn't stand anything that was fishy tasting. 45:28 I don't like vegetarian fish. 45:31 I have friends that make some pretty fishy tasting things 45:34 and I was like, "No, I don't like that at all 45:35 'cause I don't like fish." 45:37 But I was looking at 45:40 what are some good sources for iodine in the body 45:43 and one of those good sources are sea vegetables. 45:46 And so, I thought well, you know, 45:47 probably wouldn't hurt me 45:49 to develop a little bit more of a taste for this. 45:51 And one of my friends came to visit me 45:53 and did something similar to 45:55 what I'm going to be showing you here today. 45:57 And I was like well, you know, that's really not too bad. 46:00 And I started eating it more frequently 46:02 and now I'm actually really enjoying it. 46:05 Oh, really? So... 46:06 See, we were in the same boat with the seafood thing 46:09 and then you switched it up on me. 46:12 So this is one that I have begun to enjoy, 46:15 and this is the way you might try 46:17 if you haven't tried it before and you might enjoy it. 46:21 You can buy the seaweed in sheets. 46:23 And I actually like to get the ones 46:25 that are listed as roasted seaweed 46:28 because the flavor is a little bit, 46:31 I don't know milder, 46:32 it doesn't seem quite so fishy. 46:35 And so my favorite is roasted and sometimes it's called nori, 46:39 sometimes you'll just see it as seaweed. 46:42 It comes with under different names 46:44 and I try to find the organic one 46:46 just because I haven't done a ton of research 46:49 on where all of this comes from. 46:50 And I guess I get a little bit leery about 46:52 things coming out of radioactive oceans. 46:55 Yeah, I would be too. 46:58 I think a lot of these are grown on farms. 47:00 Okay. So that's more like it. 47:02 And you can make rolls that are different sizes and shapes. 47:05 We have here in our sample some different sizes of rolls. 47:09 If you want to do something that's sushi style, 47:12 then I use a narrower strip of seaweed. 47:18 And, then I just 47:21 kind of put a little bit of salad 47:24 along that strip. 47:25 Take the smaller rubber spatula. 47:27 Or a spoon or... A spoon, okay. 47:30 Anything like that. 47:34 So did you have to cleanse your palate, 47:37 did you have to change your palate 47:38 in order to get into the fish mode? 47:41 What I did have to do was eat it several times. 47:44 Okay. 47:46 You know, we lived in South America 47:47 when I was a girl 47:49 and they have a lot of palm bearing, 47:50 some of which are very unique. 47:53 And I think I'm going to make one more, 47:54 you can see how that kind of ends up 47:56 looking like sushi roll. Yeah. 47:58 So I'm going to do one more like that 48:00 and then I'll show you some other shapes we can do. 48:03 I'll tell you what, we might have to open up a restaurant 48:06 after this program. 48:08 It might be fun. 48:09 But when we were in Peru, some of these palm bearings 48:11 have very unique flavors. 48:13 And there was one that was very aromatic, 48:15 very pungent kind of a fatty fruit, 48:21 something along the lines of avocado perhaps, 48:23 but the flavor was much stronger. 48:26 And they had a saying in the jungle 48:27 that if you could eat that fruit seven times, 48:30 you would like it. 48:31 And it was very hard to eat, 48:34 it was hard to get it past your nose, 48:35 you know, I think it's kind of 48:37 the South American version of durian 48:38 or something like that was my impression. 48:41 And we, my mother and I, 48:45 decided we were going to try that, 48:47 take up that challenge. 48:48 And so over the three years we were there, 48:49 we finally did manage to eat that fruit 48:51 I think about seven times, and about the seventh time 48:54 it started tasting not quite so bad. 48:57 So sometimes it's just, you know, 48:59 exposing your taste buds to it 49:01 and doing it over and over till you get to like it. 49:05 See, if somebody told me that 49:07 if I could try something seven times 49:11 and then if I could just stomach it for seven times 49:15 then I'd like it. 49:16 I'd be a little bit nervous on what I was about to taste, 49:20 like why is it going to take me seven times 49:22 to get used to that. 49:25 It's important to know that it's worth it. 49:27 You know, like you want to know that 49:28 it's actually a healthy food, 49:29 like don't bother adjusting your palate 49:31 to get to like something 49:33 that's not actually good for you. 49:35 But sometimes there's stuff that's good for us 49:37 but we've never been exposed to it, 49:38 maybe we didn't grow up with those flavors. 49:41 And so, we don't enjoy them right off the bat. 49:45 But oftentimes many people have told me that 49:47 as they made the choice 49:49 to make healthier choices in their eating, 49:52 they actually start enjoying it. 49:54 Yes. 49:55 Actually quite rapidly, 49:57 it doesn't necessarily take a real long time. 49:58 And they notice the difference in their health, 50:00 and the way they feel the energy, 50:02 and all that stuff too. 50:03 And they actually enjoy it. Yes. 50:05 'Cause like I said, I think it's important for people 50:06 to enjoy their food. 50:07 Absolutely. 50:09 Here you can see, I cut the strip of seaweed 50:11 wider than the sushi. 50:12 And so it's more of a roll and you could make rolls that, 50:16 the seaweed comes pre-scored. 50:20 And so, every inch or so you can see a little scoring, 50:23 they actually use that to cut the sushi rolls 50:26 the same width. 50:28 But I will use it to cut it to different widths to stuff. 50:33 If we start our restaurant, we're going to charge people 50:35 more money for that one. 50:36 Yeah, I think we should. That's like an added bonus. 50:38 Yeah, this one's 3D but that one's, 50:40 the sushi ones are only one. 50:43 But just spread whatever size you want and then I... 50:46 If I spread the whole length and then you fold it, 50:49 you end up getting the seaweed showing through the filling 50:53 and you get kind of layers. 50:55 And so it's kind of pretty. 50:57 That's nice. 50:58 I personally like having the shorter rolls 51:00 because once the seaweed is moistened, 51:04 it tends to lose its crispness. 51:07 And so it's a little chewy actually. 51:09 And it can be hard to tear off the seaweed chunk 51:12 from a bigger roll 51:14 and then sometimes I find my filling kind of squirts out 51:15 the other end, you know. 51:17 Yeah. But if I do this size, 51:18 I can pop the whole thing in my mouth at once. 51:20 That seems more user-friendly. 51:22 Yeah, and I don't lose the filling. 51:24 So anyway, those are some fun things 51:26 that we can do with seaweed and eggless egg salad. 51:30 So when you're not here like what do you do 51:32 in your spare time in terms of like teaching others 51:36 how to cook and how to prepare meals 51:38 like what do you do? 51:40 Well, I do a variety of things. 51:42 I do some community work 51:43 where I'm working with people in the community 51:45 and teaching them how to make this transition 51:47 to a more plant-based diet. 51:49 And then people that want more one-on-one, we do coaching. 51:53 So just by contacting me at the contact number, 51:56 we can talk about that sort of option 51:58 for people that want that. 51:59 But also there's people around the world 52:01 that would like access to some of these things. 52:03 So I am trying to move a lot of my resources online. 52:06 So one of those places right now is my website 52:09 which you'll see in the contact roll at the end. 52:12 And there are links to my Facebook pages, 52:16 I have private groups for people who want support, 52:18 they want to build a community of people 52:20 that will support them in their transition. 52:22 And I also am posting videos 52:24 on things like how to reset your palate, 52:26 how to plan menus, how to stock your pantry, 52:29 and things like that. 52:30 Wow. Touch on the importance of having a support group? 52:34 You know, I think that's super important. 52:36 Sometimes people feel all alone 52:38 when they make choices to change the way they eat. 52:41 Their families may not understand, 52:43 they may not have friends that are on the same journey. 52:45 And so just knowing that there are people 52:48 they can connect with that are doing a similar thing, 52:51 have similar goals can make a big difference. 52:55 And make you feel like you're not alone, 52:57 it doesn't matter where you are, 52:58 whether you're in Timbuktu or, you know. 52:59 Yes. 53:01 Plus I mean if you're trying to make a change in your diet, 53:03 and you're going out with carnivores, 53:06 and you're trying to be a vegan or vegetarian, 53:10 you know, and you're used to eating certain things, 53:13 it's not going to be the best environment for you. 53:15 It can be a challenge and eating out on holidays 53:18 I think are some of the biggest challenges people face. 53:21 And so, those are things that I also address 53:23 in the educational materials that I'm developing. 53:27 So I want to be able to help people 53:30 to figure out how to overcome those blocks to success 53:33 so they become stepping stones. 53:34 Absolutely 'cause progress is a process, 53:37 it doesn't have to happen overnight 53:39 but if you're not working towards it, 53:41 you're just going to be in the same spot, 53:42 you know, you are... That's right. 53:44 You know, as they say 53:45 the journey of a thousand miles... 53:47 Yes. Starts with a single step. 53:48 Yes, absolutely. 53:50 And I believe that God wants us to take these steps 53:52 because He wants our best health, 53:55 He wants us to feel good 53:57 and to be able to hear His voice. 53:58 Yeah, and food can really clout that, you know, 54:01 food can clout your mind 54:03 depending on what you're putting in your body. 54:06 It has an impact on your mental faculties as well. 54:09 Right. 54:11 I'm so excited because I think 54:14 that I might be able to do 54:16 a little something when I get home. 54:18 Well, I got to go to the grocery store. 54:19 But I think I might be able to get a couple items, 54:22 and experiment a little bit, and maybe start the process... 54:26 There you go. 54:28 To make the progress to come over these steps. 54:29 That right, one step at a time. Absolutely. 54:31 Well, let's go to the address roll 54:33 and take a look at how to get in touch with you. 54:36 Okay. 54:39 If you would like to contact Lucia Tiffany 54:41 about lifestyle coaching, 54:43 her cookbook "Flavors of Health" 54:45 or about transitioning to a plant-based diet, 54:48 you may do so through her website 54:50 3DHealthForLife.com. 54:53 There you will find tips and resources 54:56 for living the most abundant life 54:58 you ever thought possible. 55:00 Check out the eight habits for health, delicious recipes, 55:03 and support for your health habit formation 55:06 through custom coaching at 3DHealthForLife.com. 55:11 You may also write to her 55:13 at P.O. Box 342, 55:16 Manton, Michigan 49663. |
Revised 2018-04-23