Participants:
Series Code: TDYC
Program Code: TDYC018025A
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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 01:10 Hello, and welcome to another 3ABN 01:13 Today Cooking program. 01:14 My name is Jason Bradley. 01:16 And here with me today is Dr. Dona Cooper-Dockery. 01:20 And she is the founder of Cooper Wellness Center. 01:23 And I'm excited to spend time with you today 01:26 and try these delicious dishes 01:28 that you're going to be preparing. 01:30 Tell us a little bit about you and your background? 01:33 Well, thank you so much for having me. 01:35 It's a really pleasure being here on 3ABN. 01:38 So obviously, I'm a doctor. 01:40 What kind of doctor? 01:41 Board certified in internal medicine. 01:43 Nice. 01:44 And I have been practicing for about 27 years or so. 01:46 Okay. 01:48 I'm from way down South Texas, 01:50 Rio Grande Valley. 01:52 Wow! Okay. I used to live in Texas... 01:55 Oh, really? But I was in Dallas. 01:56 Ah! That's about eight hours from Moran. 01:58 Wow! Yeah, Texas is a huge state. 02:01 Huge state. 02:02 So tell me a little bit about Cooper Wellness Center. 02:05 What takes place there? 02:07 Alrighty. 02:08 So, of course, I have been practicing 02:10 in Rio Grande Valley for 21 years. 02:12 But in 2011, 02:14 my area was the fattest in the United States, 02:17 the fattest and the sickest. 02:19 Really? 02:20 As a result of that comes, diabetes, hypertension, 02:24 and heart disease. 02:25 I was somewhat tired of practicing 02:27 the same old way medication, medication, medication. 02:32 So I decided then to open a wellness center 02:36 where I would educate patients 02:39 on how to use the healthier lifestyle 02:42 to change your disease process to reverse and prevent, 02:46 and even cure their disease process. 02:49 That is how the center was born. 02:53 Wow! 02:54 So basically, kind of where you can, 02:58 eliminate the medication... 03:00 That is right. 03:01 And attack the cause. 03:03 That's right. 03:04 And the cure is in food... 03:05 The cure is food. 03:07 A lot of times. 03:08 And I have a lot of patients who we have, 03:09 you've seen at the wellness center, 03:11 they have learned how to eat differently, 03:14 how to use food as medicine, 03:16 how to take a holistic approach to their health. 03:19 So food, exercise, meditation, divine intervention. 03:23 Now when you say meditation, 03:24 what kind of idiom you're speaking 03:26 of meditating on the Word. 03:27 On the Word of the Lord, prayer. 03:30 Actually, we have Bible study groups 03:32 at our wellness center. 03:34 Okay. 03:35 And we've seen significant changes. 03:36 Yeah, we just want to clarify, meditating on the Word. 03:40 That's right. There you go. 03:41 Got you. Yes, yes. 03:42 So you also have a 12-week... 03:44 Two wellness programs. Two wellness programs. 03:47 What's involved in that? 03:48 Alrighty, so my center, 03:50 I have a classroom for education, 03:53 I have a kitchen 03:55 to teach the patients how to cook, 03:56 I have an exercise, a gym. 03:58 Okay. 03:59 So the patients will come once a week 04:01 for the educational classes, 04:02 we talk about food, what food to eat. 04:05 We talk about the eight laws of health, right? 04:07 Okay. 04:08 They would come back a second day for exercise. 04:11 They would have the cooking demonstration. 04:14 And so forth, they'll be taught, 04:16 you know, how to use food as medicine, 04:19 what foods are the best food, 04:22 and then we teach them how to change lifestyle. 04:24 And I've had patients for example, gentleman, 04:27 who was weighing 400 pounds, 04:28 diabetic, high blood pressure, high cholesterol. 04:32 He came in, 04:34 he learned how to use a holistic approach to health. 04:36 Okay. 04:37 He got off his diabetes medication, 04:39 lowered his blood pressure. 04:41 I mean, amazing. 04:42 We have so much health miracles there 04:45 that I am just loving medicine now than before. 04:49 See, I like that 04:51 because you're not just masking the symptoms. 04:54 No. You're treating... 04:55 The root cause. And attacking the root cause. 04:57 That's right. That's right. Absolutely. Absolutely. 04:59 You know, let's jump into these recipes. 05:01 What are you going to be making today? 05:03 Well, this one is a cashew nut loaf. 05:06 Okay. 05:07 Many patients, 05:09 when they're told to get off the meat, 05:10 they think, "Well, what am I going to substitute it with? 05:12 Where am I going to get my protein?" 05:14 This is a protein dish. 05:16 Okay. So a cashew nut loaf. Nut loaf. 05:19 Okay. What else can we expect for today? 05:22 Oh! There's so many things. 05:24 We're going to be doing roasted vegetable, 05:27 that's a one pot meal. 05:28 Okay. 05:30 I'm going to be doing a gravy to go with this loaf. 05:32 Okay. 05:33 I'm going to be cooking brown rice, 05:34 basmati brown rice. 05:36 Okay. 05:37 So you're in for a surprise in a treat. 05:39 Oh, yeah. And I want to taste everything. 05:41 There you go. So I'm looking forward to it. 05:43 Now, what are the ingredients... 05:46 In this one? With that loaf? 05:47 All right, so we have our cashew nut. 05:50 This is our main protein source. 05:52 Then I have my brown rice. I have my soymilk. 05:57 I have binder with the bread. Okay. 05:59 And then I have various spices. Okay. 06:01 Very, very simple recipe. 06:03 Let's read the recipe. 06:04 All right, there we go... 06:40 Okay. Some salt. 06:41 Well, sounds good too. I love onions. 06:43 I was telling you before, I love onions. 06:46 I'm excited with that recipe. 06:47 Onions are great, not only for the flavor 06:49 but it's an anti-inflammatory food. 06:52 Okay. 06:53 So it fights inflammation, 06:55 and even it can help to suppress cancer cell growth. 06:59 So I use onion in a lot of my recipes. 07:01 Wow! 07:02 All right, so we're going to start right now then 07:05 with my cashew... 07:06 Which we're going to blend that. 07:10 And if you want you can presoak that. 07:13 Okay. I'm going to add my milk. 07:17 All of the two-cup unsweetened milk. 07:19 Right. 07:21 Then I'm going to partially blend. 07:24 And so let's put it up here. Okay. 07:26 And we're going to partially blend this one. 07:28 Make sure... 07:29 Make sure I cover this all the way. 07:31 All right. So you're going to do the work just... 07:35 That's good 'cause this is very powerful. 07:36 That's good? Yeah, that's good. 07:38 You don't want to have it too softly blend. 07:40 Got you. 07:42 Then we're going to add our rice, 07:43 maybe we can lower this time at the rice. 07:46 This is already cooked 07:47 and this is cooked brown basmati rice. 07:49 Okay. 07:50 One cup of rice has about five grams of protein. 07:54 So this is adding protein to the dish as well. 07:56 Wow! It's also good for fiber too. 07:58 Absolutely. 07:59 And if they are diabetic, 08:01 the fiber is great to lower the blood sugar. 08:03 Okay. All right? 08:04 Fiber also lower your cholesterol, 08:06 so fiber is wonderful. 08:08 Then we're going to add this. This is just for binding. 08:14 Got you. So we can use this. 08:15 We're going to blend this out. 08:17 Okay. 08:18 Alrighty. 08:20 Then we're going to add in our onions. 08:23 Okay. 08:25 All right, let's see. 08:27 Let's add our onions in. 08:28 Then we're going to kind of partially blend this 08:31 to get it going all the way down here. 08:34 Let us see what you can do for me, Jason. 08:36 Partially blend that, 08:38 and then I'm gonna add the rest. 08:39 All right. Okay. 08:44 Tell me when. 08:45 Go ahead. Okay, I see you. 08:51 Okay, let's stop. It's kind of... 08:53 Put just down, we have to get this going. 08:58 All right. Sometimes... 08:59 Every now and then, it gets a little stuck in there. 09:00 It's a little stuck in here, right. 09:02 So we're just gonna see how we can get this going. 09:04 Let's try that again, Jason. All right. 09:16 These blenders are usually great. 09:18 Yeah. 09:19 See how we get this going. 09:21 It should be going anytime soon. 09:23 All right. All right. 09:24 Let's try this one more time, Jason. 09:26 All right. 09:32 That's good. That's good. 09:34 I'm going to add the rest of ingredients. 09:35 Okay. 09:36 This is my celery that is chopped already. 09:38 All right. 09:40 All right. 09:42 And then I'm going to add my herbs. 09:46 So this is our soy sauce or Braggs. 09:49 Or Braggs. 09:50 Okay. 09:52 And these are just the herbs. 09:53 This is the parsley. 09:55 Parsley. 09:56 Two tablespoon of parsley. 09:58 All right. This is my thyme. 10:00 Two teaspoons of thyme. 10:02 That's just for flavor. 10:03 All right. Alrighty. 10:05 My sage. 10:06 Sage is great because this is a good dish 10:08 for Thanksgiving. 10:10 It gives you that feel of Thanksgiving. 10:11 All right. 10:12 You know, that's one of my favorite holiday too... 10:14 That's right. 10:16 Primarily for the food. 10:18 This is my celery seeds. 10:21 And then I'm gonna add my salt. 10:23 Alrighty. 10:24 Here hypertensive patient, we want to watch the salt, 10:27 but salt also gives the flavor. 10:29 Okay. 10:30 Let's see if we could get this going here. 10:32 All right. 10:33 Let's see what we need to do here. 10:35 And just kind of mix it around. 10:36 Mix it around a little bit. 10:39 Okay. 10:42 Let's try that. See how that works. 10:54 Okay, that's good. 10:56 All right. 10:57 We are gonna just continue to mix this. 10:59 It wants to get a little stuck there. 11:01 Yeah, let's just get it going. 11:02 Okay. 11:06 All right, it's almost there 11:07 because we don't want to get it too soft. 11:09 Uh-huh! 11:10 Alrighty, so we're just going to mix this up a little bit, 11:14 and then we're gonna pour it into our bacon loaf container. 11:19 Let's try it out, Jason. 11:21 All right. 11:29 All right, Jason, let's take it off. 11:32 Then I'm just gonna mix it... 11:34 Okay. 11:35 Right here. 11:37 If this happens at home, it's not a problem, 11:39 just keep mixing. 11:40 Or you could pour it out into a container 11:42 and continue mixing it. 11:43 It's one thing about the kitchen, 11:45 you have to be ready to adapt. 11:46 You have to be ready to change anything that goes wrong here. 11:49 This is wonderful. This is almost ready. 11:53 All right, now sometimes, 11:56 you could add some browning to this, 11:58 so it could look just like the real thing. 12:01 I think this is great. Okay. 12:02 Jason, I'm gonna apply some oil to my baking dish. 12:07 All right. 12:08 I'm gonna pour. 12:09 So here we go. 12:11 We can apply the oil here. 12:14 Okay. 12:16 Then we're going to pour some here. 12:20 I'll get that for you. Here we go. 12:21 And then we're going to bake. 12:23 This is actually very delicious. 12:26 I like this at home when I'm having guests. 12:30 It is tasty, 12:33 filled with a lot of protein, see? 12:36 And it should not be too liquidity, 12:39 so it could get it firm when it's baked. 12:41 So this is actually 12:43 the consistency you want to have. 12:45 Alrighty. 12:46 So here we go, Jason. 12:48 We're going to stick this into oven. 12:50 Now for serving 12:52 if you're going to serve about eight people... 12:53 Okay. 12:55 Then you will be having about 300 calories here in a slice. 13:00 Okay. Alrighty. 13:02 So, Jason, you want to sit this in the oven for me... 13:04 Sure. While I put this in the back. 13:07 All right. Alrighty. 13:09 Put this in the oven. 13:11 And that is our cashew nut loaf, 13:13 very delicious. 13:15 We'll serve that on a bed of green leafy vegetables. 13:19 I can't wait for that. 13:20 Right. And I have the gravy coming up next. 13:23 Yes. 13:24 All right, that's gonna be a baking at 350 degrees. 13:27 Three-fifty for how long? 13:28 One hour. One hour. 13:30 Okay. All right. 13:31 So what goes into the gravy? 13:33 Ah! Let's look at that recipe. 13:35 That's right. Let's see if we have the gravy. 13:38 That is delicious. 14:07 That's it. 14:09 Wonderful. I'm looking forward to getting into this recipe. 14:12 So where do we start? 14:13 Well, we start simple 14:16 by sautéing our garlic and onion. 14:21 So let's turn the stove on. 14:23 All right. 14:24 And we're going to sauté in a small amount of water, 14:26 so we're not using oil in this recipe. 14:30 Which is healthier for you. Healthier for you. 14:33 That's right. 14:34 So we're going to start with our onion. 14:36 Nice. 14:37 One of my favorites. 14:38 Yeah, me too. 14:40 This is really healthy, onion and garlic. 14:42 All right. 14:44 You know, this can help with the immune system. 14:46 So we're going to sauté that with our mushrooms. 14:51 Alrighty. 14:53 And we're just going to sauté for a couple of minutes. 14:55 We can put that in here. 14:57 Very good. 14:58 Alrighty. 15:00 So we're going to sauté. 15:01 It's a very simple and easy recipe. 15:04 So we sauté. 15:05 We have a little bit of water in here. 15:07 And then we are gonna put in our milk. 15:12 Okay. 15:13 Alrighty. 15:15 We're gonna put in the soy milk for body. 15:19 We're gonna continue to let this cook, 15:20 and we're gonna add the slices. 15:23 Lovely. 15:24 So this is our soy sauce. 15:26 Braggs is actually Braggs, two tablespoons. 15:29 And then we're going to add the sage, 15:35 and then some more for a seasoning. 15:40 And I like to use McKay's. 15:42 That's very simple, vegan type. 15:45 And we're gonna let this simmer for a little bit. 15:47 So it's gonna be cooking here for a little bit. 15:51 Seems like it's gonna have a lot of flavor, 15:52 and I can't eat bland food. 15:54 Me neither. 15:55 Like I refuse to eat bland food. 15:57 That's right. 15:58 It's tempting to believe that when you're vegan 16:00 or you're vegetarian, 16:01 the food should be bland, 16:02 but no, it can be tasty and delicious, okay? 16:04 That's right. 16:06 And that's we're cooking today, delicious vegan recipe. 16:09 Wonderful. 16:10 So we're gonna let this simmer for a little bit. 16:12 It's not yet boiling. 16:13 Okay. 16:15 So how long do you normally want to let it simmer? 16:18 Oh, about five minutes. 16:20 About five minutes, okay. Let's bring it to a boil. 16:22 And the hardest part is to get the flour in 16:25 without getting it sticky, all right? 16:26 Got you. 16:28 So let's bring this to the boil 16:29 and then we're gonna add our flour. 16:30 We're gonna be whisking this. 16:32 Okay. So that it doesn't clump up. 16:33 Exactly. It can be smooth. Nice. 16:35 Now, Jason, these recipes are in my book. 16:37 Have you seen my cookbook? 16:39 I have seen your cookbook actually. 16:42 "Incredibly Delicious Vegan." 16:43 "Incredibly Delicious Vegan," right? 16:45 Nice. 16:47 And this is actually more than a cookbook. 16:49 I have a meal plan there. 16:51 And I've used the same meal plan 16:52 that we used at my wellness center 16:55 for my patients who are doing so well, 16:57 reversing diseases and getting off medications. 17:00 Wow! So you have meal plans for different... 17:04 Right. 17:05 So like diabetes, 17:07 you have a meal plan for diabetics? 17:08 This is how we work, usually, 17:09 when you discuss plant-based meals, 17:12 it's just one recipe for everybody, 17:14 one meal plan. 17:15 So if the person starts eating a plant-based, 17:18 you know, meal plan... 17:20 Okay. 17:21 It will lower the blood pressure, 17:22 lower the sugar, 17:24 they're gonna lose weight 17:25 and that will take care 17:27 of the root causes of the problem. 17:28 But then like, let's say a person with hypertension, 17:31 right? 17:32 So they would add less salt, 17:34 maybe then what the recipe calls for, is there... 17:36 Well, the recipes are usually low salt anyway. 17:39 Okay. Low salt, low fat. 17:41 So if you're hypertensive, or if you're diabetic, 17:44 or if you want to lose weight, 17:46 you can get this book, 17:48 use the same recipes, and you have very good results. 17:51 Nice. Nice. All right? 17:53 So let's bring this to a boil. 17:55 And if you notice here, I have these in weeks. 17:57 So I have week one, week two. 17:59 Oh, wow! To week four. 18:01 Then I have breakfast, dinner, and lunch. 18:05 So if you were to follow this recipe, 18:07 you're gonna be losing weight, 18:09 and you're gonna see significant health benefits. 18:11 Nice. Okay. 18:12 I like this traditional tofu scramble. 18:15 It is so delicious. 18:17 You know, a lot of times people have the scrambled tofu, 18:19 it has no taste, it's very bland. 18:22 When you have this one, 18:23 you think you're actually having scrambled eggs. 18:25 It's very delicious. Yes. 18:27 So we're gonna whisk in our flour now to a boil. 18:31 And this gonna be the hardest part of it. 18:33 So we're gonna be whisking this. 18:35 And remember, these are all low salt. 18:37 Okay. 18:39 So if the listener want to add more salt, it's okay. 18:42 You can also add more spices. Okay. 18:45 You know, I'm from the Caribbean, 18:46 and I love fresh thyme. 18:48 Got you. 18:49 So in my recipes, I have a lot of thyme. 18:52 So you can add whatever you want here, okay? 18:56 So we're gonna bring this. 18:57 Let's see if we could turn this down, Jason, 18:59 it's a little too high. 19:00 All right. 19:01 And we're gonna get this gravy going. 19:04 Now, Jason, already have some loaf 19:07 that I made earlier on. 19:08 Uh-huh! 19:09 And this gravy goes nicely with the loaf, right? 19:12 Yes. 19:13 So I'm gonna let you taste this pretty soon. 19:15 Okay. 19:16 We're gonna keep this cooking a little longer. 19:17 I'm looking forward to it. 19:19 Yes, so let's whisk it some more, 19:20 so it doesn't become grainy. 19:22 Uh-huh. Alrighty. 19:24 And then we have our mushroom here. 19:28 Sometimes, what I like to use... 19:30 Can you smell that? Yeah, that smells good. 19:31 Smells like Thanksgiving, right? 19:33 That's smell good. With the sage, yes. 19:34 I tell you, honestly, 19:35 like I normally don't like mushrooms 19:37 but this gravy smells so good that I am going to try it. 19:41 It is really delicious. 19:42 We'll let everything simmer 19:44 and cook for a couple minutes more. 19:47 And we're gonna serve this with our meat loaf. 19:51 Oh, yes. 19:52 And you gonna see how delicious it is. 19:54 Yes. 19:55 Alrighty, so we're gonna let the simmer little longer. 19:57 It takes a little while for the flour to cook, 19:59 you know, 10, 15 minutes. 20:02 But of course, this is TV time... 20:03 That's right. 20:05 We're not gonna keep it cooking for that long. 20:06 No, we're not. Alrighty. 20:07 So we're gonna have you taste the finished product. 20:09 Okay. 20:11 While this stays, let's lower this a little bit. 20:14 We're gonna let this cook a little longer, Jason, 20:15 and we're gonna reach over for our finished product, 20:18 and you're gonna be tasting the... 20:20 Meatloaf and gravy. 20:21 Meatloaf and the gravy, all right? 20:23 All right. 20:25 Let's get our plate here. 20:26 We're gonna put that there. 20:27 Oh, yeah. 20:29 Why don't you taste that, Mr. Jason? 20:31 Yes. 20:32 Alrighty. 20:34 We're gonna cut into our loaf, 20:35 and we're going to add some gravy to it. 20:37 Jason, you want to do that? 20:39 Yes, let me just... 20:40 Let me keep this whisk in here. 20:42 All right. 20:43 All right, so let's reach over for the loaf, Jason. 20:46 Here, you cut a piece of that loaf. 20:49 I'm gonna cut it. It looks so beautiful. 20:51 I'm just gonna cut a little piece 20:52 here off the back. 20:54 There you go. 20:55 Make sure I don't knock this over. 20:58 Okay. 21:00 And then you put some gravy on it. 21:02 And it's nice to serve it on a bed of green. 21:05 Do you wanna taste some of this too, right? 21:06 Why not? Put it right there. 21:07 I might eat this... 21:09 I might eat the whole thing now. 21:10 No, no, no. 21:12 We need to share this. 21:13 Okay. It is delicious. 21:14 Sharing is caring. 21:16 That's right. All right. 21:17 So this is looking good. 21:18 I like this. 21:20 Just take a little while longer to cook. 21:22 Okay, Jason. All right. 21:23 And then you have a spoon, 21:25 they want to put a little gravy on that. 21:26 Yes. 21:28 I feel like I'm at the buffet. 21:30 Well, why not? 21:33 We're serving delicious vegan specials today. 21:36 All right. 21:38 Yes, I want some of that nice. 21:39 You want some of this one? Yeah. 21:41 All right. Some of that nice hot gravy. 21:42 Go ahead and try some of this one. 21:44 All right. 21:45 There you go. I'll just take some of that. 21:46 Just put it there. 21:49 See what it tastes like. 21:53 I'm gonna get a little more... 21:54 There you go, Jason. 21:56 Saucy. 21:57 All right. Alrighty. 21:59 Taste it and you tell me. 22:00 You be the judge today. 22:02 Okay. 22:03 See if we're great with that, 22:07 while I continue to whisk this. 22:10 Say my blessing real quick. 22:11 All right, Jason. 22:13 Good. 22:14 That's right. We whisk the soup. 22:16 All right. 22:17 Tell me what it taste like, Jason. 22:21 Is it Thanksgiving in your mouth? 22:25 What do you say? 22:27 Tastes good? It is. 22:28 That loaf is good. 22:30 It is delicious. 22:31 It's our Thanksgiving special, alrighty? 22:33 And they can be served anyway. 22:35 I taste the onions nice. 22:37 The sage. 22:39 It got really good texture. Yes. 22:40 Fantastic. 22:41 So this is almost done... 22:43 Okay. 22:45 Cooking. 22:47 And it's ready to go. 22:52 All right. All right. 22:54 So that was good. 22:57 I can't wait to eat the rest of that. 22:58 I'm so happy you enjoyed. 22:59 I can't wait to try this after the show as well, Jason. 23:01 Yeah. 23:03 What's our next recipe? 23:04 All right, so it's gonna be our roasted vegetable delight. 23:11 So this is what we're gonna be using. 23:44 And that's all you need, Jason. 23:45 All right. 23:47 Well, that sounds wonderful. 23:48 Now where do we begin? 23:49 All right, so this is a very simple recipe, 23:51 it's filled with lots of vegetables. 23:53 Okay. 23:55 And, of course, with vegetables you have your vitamins, 23:57 your phytochemicals, and your nutrients, alrighty? 24:00 So we are gonna begin with our zucchini. 24:05 Okay. All right. 24:06 What's zucchini good for? 24:08 Zucchini is good for every things. 24:09 It's filled with water. 24:11 Okay. 24:13 It's filled with fiber, lots of vitamins. 24:15 Okay. 24:17 If somebody wants to lose weight, 24:18 zucchini is the way to go 24:20 because there are not lots of calories. 24:23 Okay. 24:25 It's calorie poor but nutrient-dense. 24:27 Got you. All right. 24:28 So how do you... 24:29 This is easy to be cooked, 24:31 so we don't want to cut these too fine. 24:33 So we're gonna make sure they're nicely cut, 24:38 all right, about this size, all right? 24:41 So we're gonna cut the zucchini, 24:42 and we probably want to get 24:44 not a small zucchini but medium size. 24:47 Okay. 24:48 Alrighty? 24:50 So we're going to chop this, discard that section, 24:54 and then we're gonna cut here. 25:00 We're gonna cut this up. This is very simple. 25:02 Somebody comes from work, 25:04 they can put this recipe together. 25:07 And in 45 minutes, this is actually ready to go. 25:11 Nice. 25:12 So it's not super labor intensive. 25:14 No, it's not, very easy. 25:15 Got you. 25:16 So we're gonna get your bowl, which I have right here. 25:18 Okay. 25:19 All right. 25:20 And we're going to add all of these recipes here, 25:23 all these ingredients, zucchini in here. 25:28 Then we're gonna add the broccoli. 25:31 Now broccoli, this is high in protein and high in calcium. 25:36 So someone has osteoporosis 25:39 or don't want to have osteoporosis, 25:41 then this is the way to go. 25:43 Broccoli. What about cauliflower? 25:44 Is it the same? 25:46 Cauliflower, these are called cruciferous vegetables. 25:48 Okay. 25:50 These are great to prevent cancer, 25:52 as a matter of fact, 25:54 a study was done that showed that patient 25:56 who consumed cruciferous vegetables, 26:00 cauliflower, broccoli, kale, cabbage, 26:04 lower the risk for colon cancer. 26:05 Oh, wow! 26:07 Adding whole grains to that, and folic acid, 26:09 which you can get from your banana 26:11 and other fruits. 26:12 Okay. 26:14 So we're gonna mix this all up together here. 26:16 Okay? 26:18 Alrighty. 26:19 And then we're going to add our onion. 26:22 And onions are good for what again? 26:23 I told you, these are just wonderful, 26:25 anti-inflammatory. 26:27 So if you have arthritis... 26:29 Arthritis. 26:30 Any type of inflammation... 26:31 Exactly. Got you. 26:33 Build your immune system. 26:34 We're going to add the Braggs, this will give us enough salt. 26:39 And we are gonna add our onion ring soup. 26:43 Okay. 26:44 We had some tofu somewhere here to be added. 26:49 Can you check in the back if I left it over there? 26:51 Sure. 26:52 Okay. 26:54 Now if we're missing the tofu, that's okay too. 26:56 We're gonna mix this all up. 26:59 All right. 27:00 And then we're going 27:02 to spray our dish here or sheet. 27:06 We're gonna layer that in our sheet. 27:08 Okay. 27:09 And then we're ready to go, all right? 27:11 So it's very, very simple. 27:13 And as I say, 27:14 one serving of this only give about 70-calorie. 27:17 So this is a good for anyone trying to lose weight. 27:20 You still have the fiber, 27:21 so you're not gonna be feeling hungry. 27:23 Got you. 27:24 They keep you feeling fuller longer, 27:25 so no need to snack here. 27:28 So this is extremely simple. 27:29 That's nutrient-dense 27:31 that won't give you that bloated feeling. 27:32 That's right. Got you. 27:33 Nutrient-dense, but calorie poor. 27:36 And you won't feel lethargic. 27:38 Absolutely not. 27:39 With all the vitamins here, lots of vitamin A, 27:42 lot of vitamin C, 27:43 lots of calcium here, and iron in this recipe. 27:47 It's great for the skin. 27:49 It's great for just about anything. 27:50 So we're going to add 27:53 some cinnamon on to our pan here. 27:56 Okay. 27:58 Then we're gonna pour this on. 28:03 So this is actually a complete meal, 28:05 adding the tofu in here with all those vegetables. 28:08 So we're gonna layer this here. 28:11 Sorry, layer this out. 28:15 Okay. 28:16 And I really like to cook this for my family 28:18 because this is so simple, so easy. 28:22 And if you like all the spices, 28:24 you can add your all the spices here as well. 28:27 And this is good to go, so... 28:30 Now, where did you learn how to cook? 28:33 And when did you learn how to cook? 28:35 Jason, I grew up with my grandmother, 28:38 and she was a great cook in Jamaica. 28:39 Really? 28:41 She won first place 28:42 every year almost in international cooking. 28:46 So I learned to cook from her. 28:48 And then as I changed my practice of medicine 28:51 to become more holistic in approach... 28:53 Uh-huh. 28:55 I had to just start making my own recipes. 28:56 Wow! 28:58 Do you ever do any of the Jamaican jerk tofu? 29:02 I do Jamaican curry tofu. 29:04 Curry tofu. 29:05 Which we're gonna be cooking on this show. 29:07 Okay. 29:08 And you're going to enjoy that. 29:10 Oh, yeah. I'm looking forward to that. 29:11 So here, we're almost done. 29:12 We're going to cover 29:14 with our foil which I have right here. 29:16 Oh, boy. 29:17 And then we're gonna bake at 400. 29:23 Four-hundred degrees? 29:25 Degrees. Okay. 29:26 For about 10 minutes covered. 29:27 Okay. 29:29 Then we're gonna remove the foil and leave 29:32 for another 15 minutes uncovered. 29:35 So let's put it in. 29:36 All right. 29:37 Three-fifty, or four-hundred for 10 minutes. 29:42 And then removing the foil. 29:45 All right. 29:46 This is delicious, Jason. 29:48 And as I mentioned before, you can eat as much, 29:52 and you will never gain weight, all right? 29:55 So do you like to taste the finished product? 29:58 This is TV, so we don't have a lot of time. 30:00 Absolutely, I would love to taste the finished product. 30:02 So I have a finished product here for you 30:05 in the interest of time, so it's right here. 30:08 All right. 30:09 Why don't you taste and tell me what you think? 30:11 Let's see. 30:12 I'll make sure I get some tofu, some hot peppers. 30:17 All right, tell me what you think, Jason. 30:22 Good? 30:23 Very flavorful. 30:24 Right. 30:26 Now is that firm tofu 30:27 'cause it's got a nice consistency? 30:28 This is extra firm tofu. 30:30 And you can see here that you have different colors, 30:33 different colors of vegetable bring different nutrients, 30:38 different vitamins. 30:39 Got you. 30:40 You have covered a lot of vitamin A, beta carotene, 30:43 and as we mentioned, the broccoli has... 30:47 Cruciferous. 30:48 Yeah, just about so many different nutrients, 30:51 calcium, protein, fiber. 30:54 And this is what you need. 30:56 If you want to lose weight, prevent or reverse diseases. 31:01 Yes, and that's well-balanced. 31:02 As I mentioned well-balanced low calorie. 31:05 And as I mentioned, 31:07 I have a lot of patients 31:08 who are doing fantastic eating this way. 31:10 Wow! 31:12 So you've seen a tremendous amount 31:14 of weight loss? 31:15 Yes, I have a lady, 77 years old, she came in, 31:19 she was weighing 300 pounds, diabetic, hypertensive, 31:23 depressed, joint pain. 31:25 She came into the program "12 Weeks to Wellness," 31:28 she lost 50 pounds. 31:31 Wow! 31:32 She got rid of her walking cane, 31:34 she reversed her diabetes. 31:37 And, of course, depression was gone. 31:39 Okay. 31:40 And she decreased her medication 31:42 for hypertension. 31:43 Wow! 31:44 So we're using food as medicine at Cooper Wellness 31:46 and Disease Prevention Center in the Rio Grande Valley. 31:49 And delicious food with that. 31:51 Delicious. 31:52 Yes. All right. 31:53 So what are we gonna make next? 31:55 Next, I think we're gonna do our curried tofu 31:58 that we just spoke about. 32:43 And that's it. 32:45 That sounds pretty flavorful. 32:46 It is very delicious, Jason. 32:48 So where do we begin? 32:50 We're gonna begin with you. 32:51 Oh! 32:52 You're gonna help me right now, 32:54 you're going to be cutting my tofu. 32:55 Okay. 32:57 See, we're not at the taste testing part. 32:58 So I'm gonna cut the tofu. No, you're gonna be working. 33:00 Okay, I got you. 33:01 Yes, you're gonna cut it more or less like this. 33:03 Okay, so want that thick. 33:04 And then across, okay? 33:06 Then I'm gonna pour the oil in the pot, 33:08 so we can get this vegetable oil. 33:11 Two tablespoon of salt, we get this hot for the tofu. 33:15 And we're going to be searing the tofu until golden brown, 33:22 all right? 33:24 Now you can also bake the tofu as well 33:26 but today we're going to be searing. 33:28 So let's see if we have enough heat here. 33:31 There we go. 33:32 That's good. Right. 33:34 So when the oil is hot, 33:35 we're gonna place that in here, Jason. 33:38 Okay. Let me see. 33:39 I think we're warm. 33:40 You want to hand that to me? 33:42 There we go. 33:43 We are going to place them and we're gonna sear them 33:47 on all the sides. 33:48 All right. Alrighty. 33:50 So make sure we drain the tofu, 33:52 so we don't have this splashing of the oil 33:54 'cause the tofu is soaked in water. 33:56 Okay. 33:57 So you want to drain that well, all right? 33:59 We're gonna put this in. 34:01 Yeah. 34:02 Be careful when you try this at home. 34:04 Yes. 34:05 Don't burn yourself because it's... 34:07 It can be a problem. 34:09 It's pretty hot. 34:10 Yeah, and this is the water that you're hearing right now. 34:13 Okay. Alrighty. 34:14 So we're gonna sear that. 34:17 Or we can bake this. 34:20 All right? 34:21 Which one do you prefer? 34:23 I prefer bacon. 34:25 Bacon. Right. 34:26 Okay. 34:27 But I wanted to cook 'cause most of the stuff 34:29 we've been cooking, we have been baking. 34:30 Yes. All right. 34:31 So I wanted to cook here. 34:33 That's why we're doing this. 34:34 I like the sound of the sizzling. 34:36 Yes, exactly. 34:37 So we're going to be turning this to see 34:38 if we're getting them brown 34:40 and this is going to be searing small amount of oil 34:42 as I mentioned, 34:44 only about two tablespoons full, 34:46 you could even decrease that, just frame your pot. 34:49 Okay. 34:50 You can see here, 34:52 we're getting them brown, Jason. 34:53 Can you see that? Oh, yeah. 34:54 Alrighty, so it doesn't take a lot long to get them 34:56 really nice and seared. 34:59 And then we will add our coconut milk. 35:04 Okay. All right? 35:06 So let me just continue searing a little while longer, Jason. 35:09 All right. 35:10 And then we're gonna add the coconut milk. 35:12 And that is going to give us that Caribbean flavor. 35:15 I love it. 35:17 Yeah, it is really delicious. 35:19 And this is one of my family favorites. 35:21 Okay. 35:22 So you grew up on this. 35:23 Yes. 35:25 And I like to take it to potluck as well. 35:28 You know, usually the guests love them, 35:30 coconut curry tofu. 35:32 Got you. 35:33 Alrighty, so I think we are okay here. 35:37 So you're gonna sear this until golden brown, 35:39 so it becomes a little firmer. 35:41 And then we will add 35:43 our coconut milk to this, all right? 35:45 All right. 35:46 So let's go ahead and add this. 35:49 All right, very good. 35:51 Then to this we shall add our carrots. 35:57 Right? 35:58 Nicely cut. 36:00 Carrots have beta carotene. 36:01 Beta carotene, with the fiber, vitamin A, great for the eye, 36:06 fiber is fantastic. 36:07 We're gonna put our potato and these are cubed, 36:11 and this is just to give it that saucy texture. 36:15 Alrighty. Got you. 36:17 Then we're gonna be adding the onions. 36:20 My favorite. 36:21 Yeah, a lot of spice. 36:24 Give it a lot of flavor, and the garlic. 36:27 You notice I'm cooking with a lot of garlic and onion. 36:31 I love the garlic and onions, 36:33 I just need to have a breath mint handy. 36:34 Well, it's all right. 36:36 You just want to have a strong immune system, 36:37 it's okay. 36:39 That's right. 36:40 We're gonna add our curry powder to this, 36:44 and then this is our cumin and turmeric, made from cumin. 36:49 This is a fantastic to fight any infection, 36:53 build immune system. 36:55 Turmeric is good for joints and for inflammation. 37:00 So we're using here food as medicine. 37:02 So if you take like some, let's say turmeric, 37:05 and broccoli, or cauliflower, 37:08 that'll really help bring down inflammation. 37:11 Yes. That's 'cause broccoli... 37:12 Turmeric, garlic and onion. 37:15 Garlic and onion. 37:16 It is the onion. Yes, yes. 37:17 And if you want to add some fruit to that anything 37:19 with vitamin C. 37:21 Okay. 37:22 Lemon and oranges. 37:23 Beautiful. 37:25 What does the broccoli do again? 37:27 High in antioxidants or... 37:29 The broccoli high in antioxidant, high in fiber, 37:33 is the king of vegetables. 37:35 Okay, high in protein, high in calcium. 37:39 Okay. 37:41 A lot of people don't realize that we can get enough calcium 37:42 from foods. 37:44 So it helps with the osteoporosis. 37:45 Exactly. 37:47 Alrighty, and there's certain vitamins that we need, 37:52 that we get from all these fruits and vegetables. 37:54 Alrighty. 37:55 This is our salt, and then this is our onion. 38:00 Okay. Nice. 38:02 And then, now, 38:03 if you're from the Caribbean or from Jamaica, 38:04 you know, we cook with a lot of fresh thyme. 38:07 Give it a nice taste. 38:09 All right? 38:10 So we gonna let this simmer for a while. 38:12 Okay. 38:14 Okay, this will take a little while. 38:15 Approximately, how long do you like to let that simmer 38:18 at home? 38:19 About half an hour. 38:21 Half an hour, okay. 38:22 So it takes a little while, 38:24 but the end product is just fantastic. 38:25 It's very, very delicious, 38:27 you can smell the flavor, right? 38:29 It is delicious. 38:31 You know, you notice that I use tofu. 38:33 Yes. 38:34 And tofu is made from bean curd soy bean. 38:36 Okay. All right. 38:38 Tofu is very high in protein. 38:41 And tofu is so versatile. 38:43 You use tofu for protein, you can use it as a dessert, 38:48 you could use it to make cheese. 38:50 Really? You can use it as a dessert. 38:51 What kind of dessert can you make with tofu? 38:52 Oh, I'll tell you, tofu parfait. 38:54 Okay. 38:56 You could use it to make so many different things. 38:59 Tofu really takes on the flavor of whatever you add to it. 39:03 Got you. 39:04 So if you add vegetables, or if you add fruits, 39:07 and it takes that flavor of a dessert. 39:10 Okay. 39:12 If you add things that are savory, savory spices, 39:15 then it takes the flavor off maybe your protein 39:18 so this is very, very delicious here. 39:21 That smells amazing. 39:23 At our wellness center, we 39:24 use a lot of tofu in different recipes. 39:28 So we're gonna let this simmer for a little while 39:30 and then we're gonna go from here. 39:33 Now, do you normally want to cover 39:36 that and let it simmer? 39:37 Or do you simmer it uncovered? 39:39 No, I will cover it. 39:40 And we have the cover here. 39:42 We're gonna cover this, 39:43 let it simmer for a little while. 39:45 Okay. 39:46 Now, is this in your cookbook as well? 39:47 This is in my cookbook, 39:49 and I have the cookbook right here. 39:50 Why don't you get it, Jason? 39:51 Let's take a look at this. 39:53 Yes. 39:54 So incredibly delicious vegan recipes and meal plans. 39:58 Okay. 39:59 So as I mentioned, I have 28 days meal plan here, 40:02 I have 117 delicious recipes. 40:07 Breakfast, lunch, and supper. 40:11 And if you were to purchase this book, 40:12 you realize that the suppers 40:15 are very light because I always, 40:17 you know, tell my patients 40:19 that if they were to eat a heavy meal at supper, 40:24 they tend to gain weight because there's no time to use 40:27 that extra calories. 40:29 Yes. 40:30 And we all know that we should eat like a king 40:31 or queen during what? 40:33 Breakfast. 40:35 Yes, I'm horrible, I can't admit it. 40:38 I'm horrible with that like. 40:40 Why? Why is that? 40:41 A lot of times I don't eat breakfast 40:42 a lot of times, unfortunately... 40:44 You need the energy. 40:45 Well, I wake up, have worship, 40:47 and then I'm rushing and then I gotta get to work. 40:48 Yeah, but now you need to start your day with energy. 40:51 So breakfast is always good. 40:53 I like breakfast. 40:55 So I start with an early breakfast, 40:57 a late dinner, 40:58 which is a heavy dinner 40:59 and maybe no supper or light supper. 41:01 Okay. 41:03 Once upon a time, Jason, 41:04 I was 25 pounds more overweight. 41:07 And I changed my eating habit and I lost 25 pounds, 41:12 lowered my blood pressure. 41:14 I was not hypertensive but I was pre-hypertensive. 41:18 Okay. 41:19 So getting that extra weight off, 41:21 I got out of that range of being hypertensive 41:24 or pre-hypertensive became and I'm now normal. 41:27 And that is why I encourage my patients to use food 41:30 as medicine. 41:31 When did you become so passionate? 41:33 Was it around that time that you became? 41:35 Ten years ago, 41:36 so I have always been 41:37 vegetarian for many, many years. 41:39 I've been through the Adventist system, 41:41 high school, college, medical school and everything. 41:43 Okay. 41:44 So vegetarian, that's lacto-ovo. 41:47 But 10 years ago, 41:48 I changed my focus and became just plant-based. 41:51 Got you. 41:52 Then I improved my health. 41:54 And I started to share 41:55 the same thing with my patients, 41:57 practice the same way. 41:58 And I have a lot of patients who are enjoying better health. 42:02 I have a gentleman recently, he came into the practice, 42:05 was on blood pressure medication for 30 years. 42:10 For 30 years? 42:12 He came and he said, "Dr. Cooper, 42:13 I want to be off medication." 42:15 So what we did, we put him, 42:17 you know, in 12 Weeks to Wellness program. 42:20 And in four weeks, he got off his drugs. 42:24 In four weeks? Four weeks. 42:26 And he has remained off blood pressure medication 42:29 and is doing fantastic. 42:31 Blood pressure is so normal. 42:33 Praise the Lord. 42:34 So food can actually be your medicine, 42:36 you just have to be disciplined. 42:38 Yeah. 42:40 And that's the hard part. 42:41 Let's check on our dish here and see where we are. 42:43 Yes, so you're talking. 42:44 That's right. Let's see where we are? 42:46 I set this over here. 42:47 Let's lower that somewhat, 42:48 can you lower the heat for me, Jason? 42:50 I sure can. 42:51 Yeah, just lower that. 42:53 Yeah. 42:54 It is coming together nicely. 42:57 Yes, it smells amazing. 42:58 But I don't know that we're gonna be able 43:00 to keep this cooking for 30 minutes on camera. 43:03 Yeah, I don't think so either. 43:04 But, Jason, we do have some pre-prepared. 43:07 Which is my favorite thing. 43:08 And I want you to try that. 43:09 So let's fetch that. 43:11 And, Jason, you're gonna try that for me. 43:13 That's right. 43:15 I'm gonna take a little bit from over here. 43:21 And you tell me what you think. 43:22 Nice piece of tofu there. 43:24 It had some carrot. 43:25 Yeah, I need to get a potato. 43:29 All right. Let's see what we've got here. 43:31 All right, tell me what do you think, Jason? 43:37 What do you think? 43:38 It's flavorful. Yes. 43:40 Now if you were Jamaican, in Jamaica, 43:42 we put this Scotch bonnet pepper to this. 43:45 Oh, that's authentic Jamaican curry. 43:48 Yeah. 43:50 I like that. 43:51 I like jerk style seasoning too. 43:54 Next time I come back, 43:55 I'll do the jerk for you, Jason. 43:57 I'm looking forward to it. 43:58 All right. 44:01 Let's lower this. 44:03 It's almost ready. 44:05 Okay. 44:07 Very good. 44:09 So, Jason, are you going to buy one of the cookbooks. 44:13 I'm gonna wait for you to come back and cook it. 44:16 All right, that's good enough for me. 44:18 But I like you going for that commitment though. 44:21 I like that. 44:22 All right, Jason. 44:23 This looks good. 44:25 All right, so this is almost done. 44:27 You can see how beautiful it looks. 44:29 We will simmer a little longer while we cook something else. 44:35 So what do you want me to cook? 44:36 This goes nicely with rice. 44:39 That sounds good with some rice. 44:41 That's muddy brown rice. 44:43 That's gonna be our next recipe. 44:45 What's in it? 44:46 All right, let's see what's in it. 45:17 So where do we start with this recipe? 45:20 This is a fantastic recipe. 45:22 We're going to be using basmati brown rice. 45:24 Okay. 45:25 A lot of people don't know how to cook the rice 45:27 and how to make it flavorful. 45:28 Okay. 45:30 So we're gonna add some vegetable to it, 45:31 give it some life and some flavor. 45:33 Nice. 45:34 So we're gonna start with our carrot. 45:35 I'm going to shred some carrot here 45:37 to get two cups. 45:39 Okay, so it's gonna be two cups of shredded carrots. 45:42 Let's see how much I can get here. 45:49 And, you know, 45:50 carrots are really good in vitamin A, 45:53 beta carotenoid, fiber, 45:56 and just good for vision, for health. 45:59 Yeah, definitely need some carrots 46:00 to persevere my vision. 46:02 To fight cancer, it is fantastic. 46:05 So we're gonna add it to our recipe. 46:07 Carrots are good for fighting cancer, right? 46:09 Yeah, well the beta carotenoid is antioxidant. 46:11 Oh, got you. 46:12 And you know, that prevent cell death. 46:15 And protect the cell from oxidation, from cancer. 46:17 Right. 46:19 So these are wonderful. 46:20 So we're gonna shred some here. 46:22 Two cups, and get that into or, 46:25 you want to turn on the stove for me please. 46:28 Yes, ma'am. 46:29 Okay, so let's get going. 46:34 And you can probably add... 46:36 On low, correct? 46:37 Yes. And add the oil there. 46:39 One teaspoon full of oil. 46:42 I'm going to measure this to see if I have two cups. 46:46 Okay. 46:51 All right, you've been making some really good recipes. 46:55 I love to cook. 46:57 And I say you because you've been doing it. 46:59 I think we, come on. 47:01 You've been doing it, I've been tasting it. 47:03 But I think this is a great partnership. 47:05 Yes. 47:06 And we're discussing food as medicine here. 47:08 So we have two cups. 47:09 We are then gonna add this to onion. 47:12 Okay. All right. 47:13 And then the garlic, 47:15 you can add the garlic for me in a minute. 47:17 And I'm gonna chop these broccoli. 47:22 Okay, finely chopped. 47:26 Gonna get two cups as well. 47:29 When you're done with that, you're gonna add this. 47:32 You want to stir that a little bit until translucent, 47:35 first before you add that. 47:37 So I'm getting you cooking here, Jason. 47:39 Yes. 47:40 Do you cook at home, Jason? 47:42 Yes, I do cook at home. 47:43 All right. 47:44 I cook pretty well at home if I must say so myself. 47:46 Fantastic. 47:47 It's not always the healthy. 47:49 But that's what I'm here today for 47:50 is to learn health aspect of cooking. 47:52 Exactly, learn some great, delicious, 47:55 healthy recipes that you can use at home. 47:58 And as we mentioned, Jason, we're using food as medicine. 48:01 Yes. There you go. 48:03 So you can eat and be healthy. 48:06 All right, Jason, you can add that there. 48:09 The carrot, two cups. 48:11 And I'm gonna get to you in a minute, 48:13 this finely chopped, two cups of broccoli. 48:17 This is very easy, very fast, and very delicious. 48:24 Nice. 48:25 All right, so you're gonna have a lot of fiber. 48:27 May I have measuring cup? 48:28 Yes. 48:30 Alrighty, so I'm gonna add my broccoli. 48:32 Let's see if I have two cups here. 48:37 Just keep stirring that. 48:39 Broccoli helps with osteoporosis. 48:41 You're learning. Okay. 48:42 You're learning. All right. 48:44 I'm getting down. 48:45 Remember because of the high calcium content. 48:48 Yes. Right? 48:49 It's a cruciferous vegetable 48:51 that is really good to fight cancer as well. 48:53 All right? 48:55 So let's add in the broccoli. 48:58 We're almost there. 49:00 All right. 49:02 You'll never believe what I made to eat 49:05 when I was like five or six years old? 49:07 Give me a break. What did you make, Jason? 49:08 All right, I made a gourmet ketchup 49:11 and raisin sandwich. 49:12 Ooh! I wonder how that tasted? It was absolutely disgusting. 49:15 It was disgusting. Oh, my God! 49:17 The only reason why I did it 49:18 was because I got smart with my brother, 49:20 and he got mad at me and when I was hungry, 49:22 he didn't want to make me anything to eat. 49:24 So you tried to make it for yourself? 49:25 Yeah, I had to be the independent 49:26 five or six year old 49:28 that I was at that time, you know? 49:29 Good. Good. And you say you like to cook. 49:31 So now you're doing some more delicious things, right? 49:33 Well, now I'm doing some delicious things. 49:35 I wouldn't consider that delicious. 49:38 Two cups. 49:39 All right, let's add in. You mean this again? 49:41 No, that's it. 49:42 We're gonna add in our garlic there. 49:44 All right. 49:46 Yeah, I'll tell you what? 49:47 That ketchup and raisin was just horrible. 49:49 Oh, my goodness. 49:50 Let's add this as our savory seasoned salt. 49:53 All right. 49:55 We're going to just add in some vegetable stock. 49:58 Okay. 49:59 And then we're ready to add our rice. 50:01 It's just very simple. Nice. 50:03 So we don't want to overcook the vegetables. 50:06 When you overcook, you are losing nutrients. 50:09 So let's stir that in. 50:11 And that really defeats the purpose. 50:12 Exactly. 50:14 You want to make sure 50:15 you're enjoying all the nutrients in your meal. 50:18 That's right. 50:19 So let's stir it up together, 50:20 we're going to add maybe teaspoon of salt. 50:22 So I'm going to do a pinch of salt, sea salt. 50:25 Sea salt is healthier, more mineral. 50:29 All right, so let's stir that in, Jason. 50:31 And essentially, it is colorful, 50:35 but essentially that is it. 50:36 Oh, wonderful. 50:38 Right? Yes. 50:39 And then you can prepare that with your curry tofu, 50:44 with your, any protein that you like. 50:47 Got you. And that is healthy. 50:50 Nice. All right. 50:52 So and then how long do you normally 50:54 wanna let this sit on the stove? 50:55 Oh, maybe about over five minutes or so. 50:58 Above five minutes. Okay. 51:00 Because remember, the rice is already pre-cooked. 51:02 Yes. 51:04 And do you remember how to cook the brown rice? 51:06 Brown basmati rice? 51:08 No, you have to fill me in on that one. 51:11 It's one cup of rice to two cups of water. 51:15 Okay, so it's two to one ratio. 51:18 Because the rice, the brown rice has more fiber, 51:20 it takes a long time to cook. 51:21 And as we mentioned, we need the fiber, right? 51:25 Fiber tend to lower the blood sugar rise, 51:29 fiber is great to lower cholesterol, 51:32 and fiber is good for constipation. 51:34 I have patients coming in, "Doctor I'm constipated. 51:37 What can you give me?" 51:38 Okay, so I'll ask now, tell me, 51:40 "Are you eating fruits, vegetables, nuts and seeds?" 51:43 "No, Doc." 51:44 So then of course what would I say? 51:46 Well, you need more fiber in your diet. 51:48 Exactly. For healthy female you need... 51:52 A female needs about 28 grams of fiber per day, 51:55 and for a male about 35 grams. 51:59 Thirty five grams? A day, at least. 52:01 I might have to check my diet for 35 grams. 52:05 I don't know if I... 52:06 You see, I need more brown rice then. 52:08 You need more brown rice, you need more vegetables, 52:11 more fruits, seeds, nuts. 52:14 All that, that's great fiber content. 52:18 So I'll tell the patient, you need to read the label 52:20 and start adding the fiber up. 52:22 But also increasing consumption of water is important. 52:25 Yeah. 52:26 Because if they're packed with fiber 52:28 and they're not drinking enough water, 52:30 they can still become constipated. 52:33 So they have to ingest 52:35 at least eight ounce glasses of water per day 52:39 if they're healthy, if they have good heart health, 52:41 and good kidney function. 52:43 Got you. All right? 52:44 Now, you do health seminars and stuff too, right? 52:46 I do health seminars all over, internationally and nationally. 52:50 Wow, okay. 52:52 And how long have you been doing the health seminars? 52:56 Oh, maybe the last 10 years or so. 52:59 Jason, I think that is... Yeah, that is coming together. 53:01 I've stirred it enough times there? 53:03 Yes. Okay, it's time to... 53:05 You know, recently, Jason, I was in Ghana, Ghana, Africa. 53:08 And I took a group of doctors or nurses... 53:11 You can turn it off. 53:13 And in one week, we saw 3,000 patients. 53:17 You saw 3,000 patients in Ghana? 53:21 Yes. We baptized over 300 people. 53:25 Wow! 53:26 We did health seminar every day 53:27 after the clinic health seminar, 53:29 we were on the radio about five radio stations, 53:31 we've reached half a million 53:33 to one million inhabitants of Ghana, 53:36 and we erected 10 churches. 53:39 Wow! God is great. 53:40 With this health message we have to empower others, 53:45 not only for physical health, 53:48 but we need to empower them for spiritual health. 53:52 And that is why I enjoy what I'm doing 53:55 because my patients are exposed 53:58 to how to keep their bodies healthy, 54:01 physically, mentally, socially, but also spiritually. 54:04 And health is wealth. Right. 54:06 Four patients, five patients got baptized recently 54:09 from my office. 54:10 Wow! 54:11 So we are in the business of saving lives. 54:14 Yes, yes. 54:15 For here and for eternity. 54:17 So if someone wants to get in touch with you 54:20 to book you for a health seminar, 54:23 or if they want to get your book, 54:25 your cookbook, 54:27 we have an address role 54:28 that we're gonna go to right now, 54:30 so that they can get those things. 54:32 Excellent. 54:34 If you would like to purchase Dr. Cooper Dockery's books, 54:37 including her cookbook, 54:39 Incredibly Delicious Vegan Recipes. 54:42 Or if you would like to find out more 54:43 about her wellness seminars, 54:45 you may contact her in a variety of ways. 54:48 Just call area code (956) 627-3106. 54:53 That's (956) 627-3106. 54:58 Or visit her website, CooperWellnessCenter.com. 55:02 That's CooperWellnessCenter.com. 55:05 You may also write to her at Cooper Wellness Center, 55:09 3604, North McColl Road, 55:12 in McAllen, Texas 79501. 55:18 So what all did we make today? 55:20 We made a delicious cashew nut brown rice loaf. 55:24 Okay. 55:25 Filled with lots of protein, 55:26 11 grams of protein in a serving 55:29 and only 300 calories. 55:31 And those nice onions in there gonna act like flavor crystals. 55:35 Sage, fantastic. 55:36 And then we did our basmati brown rice 55:38 with vegetable. 55:40 Okay. 55:41 Very delicious, very colorful, lots of vitamins. 55:44 So it's nutrient dense. 55:46 Nutrient dense, calorie low 55:48 because we had only 70 calories per serving there. 55:51 Okay. 55:53 Then our mushroom gravy, very delicious, 55:56 went well with our loaf, 55:58 but can be used with just about anything. 56:00 Okay. Okay. Right? 56:01 And then we had our roasted vegetable delight 56:04 with lots of vegetables, with tofu, very delicious, 56:08 120 calories in that recipe there per serving. 56:14 Alrighty. Okay. 56:15 And then, of course, our coconut curry tofu, 56:18 very delicious. 56:19 And Jamaican will love curry. 56:21 Yes. And it was very flavorful too. 56:23 Yes, yes. 56:25 When you start talking about the food, 56:27 I can see you're passionate about it. 56:29 I love to cook 56:31 and I love to use food as medicine. 56:32 We went through some of my patients 56:34 who did well, 56:35 with this type of plant-based nutrition. 56:38 We looked at your cookbook, we talked about your cookbook. 56:40 The wellness center. Yes, yes. 56:43 And how people could contact you, 56:45 and all that stuff to book you for these seminars 56:49 because, you know, it's important to eat 56:50 a nutritious, well balanced meal 56:53 but it's got to be delicious, too. 56:54 That's right. 56:55 And they can actually come to the center 56:57 if they want to reverse diseases. 56:58 We are open for patients. 56:59 And you guys deal with weight loss too? 57:01 Weight loss, diabetes, hypertension, heart disease, 57:04 just about everything. 57:05 Wow. 57:07 Well, thank you so much 57:08 for coming on the program today, 57:10 and allowing me to taste all these wonderful dishes. 57:13 And we wanna thank you for joining us today. 57:16 You can get in your kitchen, create these recipes, 57:19 and live a nutritious lifestyle. 57:23 Join us next time. |
Revised 2019-05-06