Participants:
Series Code: TDYC
Program Code: TDYC018027A
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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 00:19 Removing pain 00:24 Lord, let my words 00:30 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:46 I want to spend my life 00:51 Mending broken people 01:10 Hello and welcome 01:11 to another 3ABN Today Cooking program. 01:13 I'm Jason Bradley and I have with me today 01:16 a very special guest Nicole Braxton. 01:19 She is the founder of "Around the World in 7 Days" 01:23 and "R.O.C.K" 01:24 and she's also the host of our second season 01:28 of Dare to Dream's Creative Cooking. 01:30 I'm so glad you're here, Nicole. 01:32 Thank you. 01:33 I'm looking forward to your food 01:35 that you're gonna make today. 01:36 Thank you. 01:37 So, Around the World, what is it? 01:41 It is a health ministry. 01:43 Our goal is to spread a message of holistic wellness 01:45 to the community. 01:47 We love to do it through cooking classes, 01:48 pop up restaurants, and wellness workshops. 01:52 So our goal is really to spread that message 01:54 and we're currently working towards building 01:56 a center in Detroit. 01:57 So that's our goal, 01:59 spreading wellness and the message of God. 02:00 Nice, nice. 02:01 So ministry through health. 02:04 Yes. Like, okay, got you. 02:06 Now what about R.O.C.K, what does R.O.C.K stands for? 02:08 It stands for Restore Our Community Crew, 02:11 that is our nonprofit 02:12 and that's how we're able to reach people 02:14 at all different levels, 02:15 and to really show them 02:17 God's moving hand through wellness. 02:19 Nice. 02:20 Well, you've been quite active in the community. 02:22 We actually have a video clip of you in action 02:26 and what we're going to see is people from the community 02:32 coming together. 02:33 These are people from all different 02:35 religious backgrounds, whatever, 02:37 coming together 02:39 and a powerful tool for evangelism. 02:41 So let's take a look at that clip. 02:42 Okay. 02:44 I met Nicole when I first moved to the Detroit, Michigan area, 02:48 and she had the concept and was already working 02:52 on Around the World in 7 Days, 02:54 but it had not actually come to fruition at that time. 02:58 And so I just have been able to watch her 03:02 and the ministry and the organization just grow 03:06 from I think it was about four years ago now. 03:10 I'm gonna introduce to you right now 03:12 Sister Nicole Braxton, 03:14 she is the CEO of Around the World in 7 Days. 03:19 They have an incredible organization 03:21 and I'm gonna let her tell you what they're doing, 03:24 why she's doing it, 03:25 and where they're going from here. 03:27 Sister Nicole Braxton. 03:30 My organization is focused on total wellness. 03:34 It is our primary focus to be to share a message of health 03:38 and including the health of the mind, 03:40 the body and the spirit. 03:42 And we do this through different educational events. 03:45 Some of them include different pop up events, 03:48 we do diabetes clinics, we facilitate them 03:51 and then we also have support groups 03:53 for our diabetes clinics, 03:54 and we're moving more in 2018 03:57 and developing more ways to engage the community 04:01 and our different wellness things. 04:03 Another component that we have a part 04:05 of this wellness organization is delicious plant-based food 04:09 'cause everyone wants to eat 04:10 and why not have delicious food. 04:12 I like to watch this young lady who had an idea and a concept, 04:17 work hard to achieve it, but not by herself, 04:20 not with all the volunteers and all that 04:22 but between her and the Lord. 04:24 She's done a lot of praying 04:26 and she has spent countless hours researching, 04:30 taken time to learn how to prepare the food. 04:32 What's best for the body, 04:34 how it can be tasteful to the palate, 04:36 because that's more important than anything, 04:38 if we don't like it, we're not going to eat it. 04:47 When I first learned about like plant-based food, 04:50 I didn't think it could taste good. 04:52 Not until I tried the food 04:54 that was like absolutely delicious. 04:55 I remember I stared at my plate the first dish 04:58 that I had palak shaak, 05:00 it was incredible and in the sense that 05:02 it was seasoned really well, 05:03 and so that's what we like to incorporate 05:05 in our organization that our food is delicious. 05:08 We like to have people travel the world one bite at a time 05:11 when they come to our events. 05:13 The first recipe absolutely had no salt 05:16 and the second one you put so little in there 05:19 and I don't taste it so I feel safe 05:21 and you don't have to worry about high blood pressure 05:23 medicine or your patient feel after having so much salt 05:27 'cause it's rough, it's really rough. 05:29 I really like opening the floor for discussion. 05:33 I really enjoy connecting with the people. 05:35 So with God's grace today's event was amazing. 05:38 And for Around the World in 7 Days, 05:39 it's a goal and mission to share a message of health 05:43 with the community and to empower them 05:46 and also it's empowering for me to really engage with people 05:50 and hear different feedback. 05:52 Everyone, it's a learning environment 05:54 and that's what inspires me, I love learning. 05:56 Health is a lifestyle and it's a journey,, 05:59 and I'm not perfect 06:00 but I think it's important for us 06:02 to address certain things that can help us 06:05 and empower us to live the life that God called us to. 06:09 He did say in 3 John 2 06:12 "Beloved, I pray that you may prosper 06:13 in all things and be in health, just as your soul prospers." 06:17 Simultaneously, pointing to that connection 06:19 I believe the medical missionary work 06:21 of cooking is a great mechanism for doing that. 06:32 Wow, that was an inspiring video. 06:34 You're quite active in your community. 06:36 Praise the Lord. 06:37 I want to know more about Around the World in 7 Days, 06:39 but I think we should talk about 06:41 exactly what we're going to be making today. 06:44 What are we gonna make? 06:45 We'll be taking a trip to the south 06:47 and we'll start it off 06:48 by making an infused detox water 06:51 as well as southern grits, southern tofu scrambled, 06:55 overnight peach oats and vegan barbecue jackfruit, 06:59 collard greens and we'll finish it off 07:01 with baked peaches. 07:02 Oh, man. That all sounds great. 07:04 So, okay, so we're gonna do the infused detox water? 07:08 Yes. Okay. 07:09 And how do we make that, what are the ingredients, 07:12 what will we need? 07:24 Okay, so now you're the chef, you're the expert. 07:29 I'm the expert taste tester. 07:31 Okay, that's what I do best, right? 07:33 Okay, that's a good thing to be. 07:34 So where are we gonna start? 07:36 We're gonna start off with the oranges. 07:37 Okay. 07:39 So the great thing that I like about using oranges in this 07:42 is because it has vitamin C, 07:44 which is excellent for building the immune system 07:46 so I really like to put this in detox water. 07:49 So what you'll do to start off, 07:51 we've already washed it and dried it, 07:53 and now you'll make slices of it. 07:55 So go ahead and cut down... 07:58 How thicker this slice is supposed to be? 08:01 You can right... That is great. 08:04 Okay. Oops. 08:06 You can use this one too. 08:07 Yeah, 'cause this one is not as sharp as your... 08:13 Oh, wow! Yeah, that's a lot better. 08:14 A good knife is great. 08:15 You know, they actually say that accidents happen more 08:20 with a dull knife than a sharp knife. 08:22 Isn't that crazy to think? I believe it. 08:24 You think the opposite but like you said, 08:26 when it's dull, 08:27 it essentially creates more instability 08:31 and it can cause us to cut ourselves so anyways, 08:33 oranges are great because they're good 08:35 for the immune system 08:36 and I really like adding to the water, 08:38 so what you'll do is you'll take a pitcher of water. 08:39 Okay. 08:41 And then you'll add the slices into the pitcher. 08:42 So just drop them in there? Drop them right on in. 08:44 All right. 08:48 Nice. 08:49 All right. 08:51 Perfect. 08:52 Okay. All right. 08:54 So we have that and now, 08:56 another thing that I like to add is mint, 09:00 fresh mint. 09:02 And what I like about it 09:03 is it's really good for digestion 09:05 and it also breaks down mucus. 09:07 So someone has a cold or anything like that, 09:10 this is a really good thing to add because it has menthol 09:13 inside of it which is nice. 09:14 Okay, okay. 09:15 So what I'll do is take a sprig of the mint. 09:19 You can just take the leaves off 09:21 and just put it right into the water. 09:23 It's refreshing too, it's like a cool. 09:24 Basically like food is medicine type of thing. 09:26 Yeah, it's like, it has nice medicinal properties 09:28 and so has a cooling effect. 09:30 I like to add that into the water 09:32 Okay. 09:33 And next, we will take our pineapple 09:37 and I love it, it's so beautiful. 09:39 Yeah. 09:41 The cool thing about it... Yeah, go ahead. 09:42 Now, this is gonna be interesting 09:43 'cause I had no idea how to cut a pineapple, 09:45 I've never done it. 09:46 Isn't it intimidating? It is. 09:47 Yeah, when I look at this, I'm like... 09:49 I'm glad you're doing it. Thank you. 09:50 I am excited to do it 09:51 because, you know, first, when I first saw pineapples, 09:53 like, I cannot do that 09:54 but it's a really cool technique we'll go over. 09:56 And I just love the fact that pineapple trees 09:59 have so many flowers on them, 10:01 essentially could be anywhere around 200 different flowers 10:05 and the fruit of the flowers come together to build 10:08 a pineapple, which is kind of cool. 10:10 It's like wow! 10:11 So anyways, this is how we're gonna cut the pineapple. 10:14 And I'm doing all of these correct? 10:16 Yeah, you can put that in, we can leave that. 10:18 So you can add additional sprigs of mint 10:20 if you like as we are doing now. 10:23 And so to cut the pineapple, 10:26 I will take my knife 10:27 and just cut down on the top of it, 10:31 so now we've gotten rid of the pretty tall part. 10:34 Got you. So this is great. 10:37 Do we need this part anymore? 10:38 We don't need any more. 10:39 You can use it for decoration if you like. 10:42 And then we'll cut off the end, just like that. 10:48 And we don't need this part either. 10:50 All right. 10:52 Next, we'll start cutting off the sides of it. 10:56 We'll just cut down. 10:58 You want to make sure you have a sharp knife for this. 11:00 Yes. 11:02 Why Around the World in 7 Days? 11:05 Why that name? 11:07 Well, it's really highlighting a journey. 11:10 Health to me is a journey that I am on myself 11:13 and for me when I was traveling 11:16 and I lived in Asia for a little bit. 11:19 God really showed me how to rest and rest in Him, 11:24 and I was able to do that and so, 11:26 seven is after the day of rest. 11:28 I really believe right now God is calling His people 11:31 to full restoration, 11:32 to prepare for His coming 11:34 and so Around the World in 7 Days, 11:36 because it took me 11:37 to go around the world in seven days to rest 11:40 and I really prayed how I could share 11:42 that message with His people, 11:44 and that's where we got Around the World in 7 Days, 11:47 and God has answered prayers time and time again, 11:49 so that's why we are called Around the World in 7 Days. 11:52 Amen. 11:55 And you also do different dishes 11:57 from around the world too, right? 11:58 Yes. 11:59 Internationally infused cuisine is what I like to say. 12:02 We take inspiration from different countries 12:05 and fuse it to different dishes. 12:07 So I really enjoy that. All right. 12:09 So right now we have the outside of the pineapples, 12:12 which we don't need, 12:13 you can, unless you want to use it for decoration. 12:15 Nope. 12:16 I normally will put it in a bowl, but we can... 12:18 I can just toss this out. There we go. 12:21 All right, and what I also like about pineapples. 12:23 So first off, we cut the top, the bottom and the sides. 12:27 Now we'll just cut down the middle. 12:30 Okay. All right. 12:32 Now you have two halves. 12:34 Look how less intimidating that is. 12:35 It is. See this, you know. 12:37 But, you know, you still have it. 12:39 Yeah. 12:41 So now I'm cutting down and you can also... 12:47 I cut it into three, once you cut it in half. 12:49 Okay. You can also cut across. 12:54 All right. All right. 12:55 That's a sharp knife. 12:57 It is a very sharp knife and now I'll just cut down. 13:01 Okay. 13:03 So cutting into cubes, basically? 13:05 Yes. Got you. 13:07 Isn't it awesome? Yes, it is. 13:09 So now we can take some pineapple 13:11 and put this into our water. 13:14 And pineapples also have vitamin C 13:17 as well which is great. 13:19 And they have manganese 13:21 which is good for the brain's function. 13:23 So I like to add this. Yeah, I like to add this lot. 13:26 Does it help with the memory or what? 13:28 It really helps to strengthen the nervous system. 13:31 Okay. 13:32 And it really helps the brain to function well so I'm sure, 13:35 there's different levels of consumption 13:37 but pineapple in general has manganese 13:40 and also vitamin C. 13:41 Nice. Yep. 13:43 So what I like about the detox waters, 13:45 what's gonna happen, 13:47 you will put this in the refrigerator 13:49 and this will sit overnight in bare minimum two hours 13:52 because you want the nutrients from the different fruits 13:55 to really fuse into the water 13:57 and you just sip this throughout the day, 13:59 like to have it may be first thing in the morning 14:01 'cause it will help prepare and restart your body, 14:03 which is great. 14:05 And then just have it throughout the day. 14:06 So what we'll do is, 14:07 we'll just put this in the refrigerator 14:09 and let it chill and get ready for our next dish. 14:11 It seems like it would be delicious 14:13 and refreshing on a nice hot summer day. 14:17 But in order for it to be refreshing, 14:19 we need that ice. 14:21 We got to put the ice in it, we can't forget that. 14:22 This is a great point. 14:23 So now put some ice cubes in there. 14:27 And just put it into there. Nice block. 14:29 Yep, there you go. 14:31 All right. 14:33 Now what's our next recipe gonna be? 14:35 Our next recipe will be our southern vegan grits, 14:39 which is... 15:24 I'm excited about this recipe because I love grits 15:28 and I have a feeling 15:29 this is gonna be very delicious. 15:31 But where are we going to start? 15:32 How do we begin this recipe? 15:34 Okay, so I like to start with vegetable broth, 15:38 if you could pour this in. 15:39 All right. 15:41 You want to pour it into... 15:43 Yes, right there. 15:46 Try not to get that splash back. 15:49 There we go. 15:51 All right, so then we're gonna bring that to a boil. 15:53 Okay. 15:55 And as it's boiling, we'll put some grits in there. 16:00 Okay. 16:01 Okay, so go ahead and pour that in. 16:07 All right. 16:08 So now I'm gonna stir it 16:13 and just let it continuously boil. 16:16 And I personally like to use vegetable broth in my grits 16:20 because it helps to seasoning and I like to use low sodium 16:23 because you don't have a lot of salt with it, 16:25 it's healthier for you. 16:27 Especially for people who have hypertension. 16:29 Exactly, yep. 16:30 So I like to do that and stir it around. 16:33 And now as that is cooking, 16:36 we're gonna go over to our toppings 16:38 that we're gonna put on top of it. 16:39 Okay, so we're multitasking. We are multitasking. 16:41 All right, so we got our toppings. 16:43 What do you want me to grab first? 16:45 All right, can you grab some of the bell peppers? 16:48 Sure. Thank you. 16:49 And then one for yourself, 16:51 we're gonna have some fun cutting today. 16:52 Hopefully. 16:54 All right, so what I like to do with the bell peppers is I cut, 16:58 you see how the top is. 17:00 I like to cut a little bit out, maybe like an inch out. 17:02 Okay. 17:03 And this helps me to not get the seeds, 17:05 so you just cut down. 17:07 Exactly, look at that. 17:09 Oh, that's beautiful. Isn't that awesome? 17:10 There you go. 17:12 And so then I do the same thing for the next one. 17:16 All right. 17:18 And again. 17:21 That one was a little struggle. That's all right. 17:26 Here we go. Look at that. 17:28 Voila. Awesome. 17:29 So you can go ahead and throw. 17:31 All right. Nice. 17:32 Lot of times when I'm cooking also have 17:33 a little bowl to the side and helps you, 17:35 this helps, this works as well. 17:36 Got you. Got you. All right. 17:38 So now we'll go and cut it into strips. 17:41 Okay. 17:43 And so you cut at face up, huh? 17:45 Yeah, you can. Yeah, I like to cut it face up. 17:48 That's my personal preference. 17:50 And then you just kind of yep, cut down. 17:59 Okay. 18:01 And then once you get enough strips, 18:03 what you do is you'll put them together 18:07 like so and... 18:12 You put the ends together. Okay. 18:15 Then you'll just kind of rock back and forth. 18:19 Got you. 18:21 So what I like about peppers, 18:25 bell peppers is the antioxidants. 18:27 Okay. 18:28 It's great because they help to fight free radicals, 18:31 which is excellent. 18:33 And when it comes to cancer and other diseases, 18:38 free radicals can be toxic. 18:40 So I really like adding that into my diet. 18:42 So the more color, the more nutrients you get. 18:46 Got you. 18:47 So I love the red, the rich red bell peppers, 18:50 the yellow, 18:52 and the green bell peppers mixed together. 18:54 I say you're getting a bunch of different vitamins 18:58 and all that stuff. 18:59 I love this, this flavorful. Yeah, they are flavorful. 19:03 You can even eat them, you know, raw actually. 19:06 Yeah. And I tend to do that. 19:07 Did you eat that too? Yeah. 19:09 I just love to eat. That's what I do. 19:11 I eat. Awesome. 19:12 Yeah. I love food. 19:14 So I my biggest thing is when it comes to food, 19:20 I like to eat and not feel guilty afterwards, you know. 19:22 I hear you. 19:24 But, you know, granted, 19:26 I just enjoy like making flavorful food. 19:31 So the more of the natural products 19:35 and let's say herbs and spices that we add to our food 19:38 will help to reduce the amount of salt needed 19:41 as well as the other types of things 19:43 that are unhealthy, so. 19:45 I barely eat anything if it's not flavorful. 19:47 Right. 19:48 So there we go, you have that. 19:50 Okay. 19:52 All right, so you got the yellow bell peppers. 19:54 I'm gonna get that one good. 19:55 This knife is a little dull. 19:57 Little dull? 19:59 Okay. All right. 20:00 All right. 20:01 So you've got some red peppers off 20:04 to the side and then... 20:13 This one. 20:15 Okay. It's a little meaty. 20:17 All right, we'll come back to that one. 20:19 Now what we're gonna do is, 20:22 we're gonna add this into 20:25 a skillet. 20:30 We wanna make sure we're also stirring our grits. 20:34 So let me get a second, we just will stir it like in, 20:36 like so. 20:38 And so this enables the grits to really absorb the flavor 20:41 and not come together. 20:42 Got you. 20:43 So the great thing about grits is that 20:48 it is from a dried kernel. 20:51 And dried kernels and essentially with diabetes, 20:54 it breaks down slower. 20:56 Okay. 20:58 So we also host diabetes workshops 21:00 and we like to facilitate them. 21:01 Nice. 21:02 So it's been a great, 21:04 great thing to do with the Conway's 21:05 and just a great thing to do in the Detroit area. 21:09 So when it comes to diabetes what essentially happens 21:12 is blood sugars are spiked, 21:15 let's say like diabetes, type 2 diabetes, 21:17 the cell doesn't really absorb the glucose 21:20 because lack of insulin or resistance. 21:24 So eating foods like this can really enable 21:28 a better fight when it comes to diabetes. 21:30 So this is the... 21:35 The grits are on there, so now what we're gonna do is, 21:37 we're gonna add this to our skillet. 21:40 I'll turn it on. 21:41 We're gonna add what first? 21:43 We'll add some... 21:45 We'll add the peppers 21:46 but first, we'll get some garlic. 21:49 Okay. All right. 21:52 We'll add this. Nice. 21:55 And that's another thing I love is garlic. 21:57 Yeah, it has a lot of flavor. 21:58 And that supposed to be good for you, too. 22:00 Yes, garlic is great. 22:01 I'll take that. 22:02 It also can build your immune system. 22:05 I like to use garlic, ginger and lemon. 22:08 When, if I'm getting sick, I like to consume that together 22:11 like in a drink or any smoothie 22:14 'cause it helps to build the immune system. 22:16 It's an excellent thing to add. 22:17 Then we'll add some onions if you can grab that for me? 22:19 Yeah. Here we go. 22:22 Thank you very much. You're, welcome. 22:25 This can be flavorful. Yes. 22:27 And sometimes when it comes to cooking, 22:29 as I'll either do it... 22:30 Thank you very much. 22:32 With some olive oil, 22:36 I like to use extra virgin cold pressed or water. 22:39 So you can help me that I will, yep. 22:41 Got you. 22:42 I cook with little water. 22:44 Which is the healthier option. 22:46 Yes. Okay. 22:47 So pour a little water in there. 22:50 All right, thank you very much. 22:52 You're welcome. 22:54 Then, we'll just start sauté this. 23:01 Do we want to put our peppers in there now or...? 23:04 Yes, we can add the peppers in. 23:06 Because we still have that green pepper too, 23:09 that's sitting there lonely. 23:11 I know. 23:12 So you can use. Yep. 23:14 There you go. 23:17 All right. All right. 23:19 There is one good measure. 23:21 There we go. 23:23 And then you could have the yellow peppers. 23:24 And you can use the back part of the knife to scoop it out. 23:28 Got you. 23:31 All right. 23:32 Thank you. You're welcome. 23:34 And then if you can do the same thing 23:35 with the green pepper. 23:37 Okay. I'll just keep stirring away. 23:38 I love the rich colors coming together. 23:41 It's awesome. 23:42 Yes, I can't wait to taste it. 23:45 It smells good. Can you smell already? 23:47 I can. 23:48 I am getting a whiff over here. 23:51 All right, so I'm gonna check on my grits, 23:54 constantly stirring them, 23:55 making sure they're not clumping together. 23:59 Excuse me. 24:01 So now I will also add the Portobello mushrooms. 24:08 I'll get this for you while you're cutting that up. 24:09 Thank you. 24:10 What I really like about... 24:12 Thank you. You're welcome. 24:13 So what I really like about Portobello mushrooms 24:16 is that they are so rich with nutrients. 24:21 They have a lot of fiber in them. 24:23 Uh-huh. 24:24 So have you, you know, when it comes to mushrooms, 24:27 what do you think? 24:28 What's your first thought? I don't like them. 24:29 You don't like them. It's not your favorite. 24:31 Typically, I don't like mushrooms. 24:33 I understand. But it depends. 24:35 I think it really depends on the dish, too, 24:37 because I have tried some things 24:39 that some dishes that contain mushrooms 24:41 and actually it was all right. 24:43 Right. 24:44 They get a bad rap, but the cool thing about them 24:47 is that they're full of fiber 24:49 and they get so much exposure to the sun which makes them 24:52 more filed with nutrients. 24:54 Okay. 24:56 And so with fiber, 24:58 it is excellent because essentially works 25:00 as a broom within our system. 25:02 So I really like them 25:04 and they also have a meaty texture. 25:05 It's a good replacement for meat. 25:10 So I'll go ahead and cut that up. 25:11 You know, with mushrooms, do they really take on like, 25:13 I know how tofu, it really takes on the flavor 25:16 of whatever seasonings you put in there. 25:18 As mushrooms, are they same way? 25:21 Mushrooms, they do act like a sponge, 25:24 and they kind of have their own flavor in itself. 25:27 So tofu, 25:29 I kind of think of it is like super bland, 25:30 it really has nothing. 25:32 This has a little bit of its own flavor. 25:33 But yes, they do act like a sponge 25:36 with the ingredients that you put on it. 25:40 I just really like the consistency of it. 25:44 Because when replacing meat if you're transitioning, 25:49 it's a really good one too. 25:51 Have that same consistency 25:53 and also get the health benefits 25:55 that you need. 25:56 Got you. 25:58 It helps you to feel full as well. 25:59 There we go. There you go. 26:01 Thank you. 26:04 All right, so that stirring, we've got our mushrooms going. 26:08 And I get ready to put these green peppers in there. 26:13 You actually have me working today. 26:14 Yes. 26:16 I'm in the kitchen working a little bit. 26:21 You said, I may have to work for my food, huh? 26:23 Yeah, just got to work. I'm right behind you. 26:24 Yeah, okay. Oh, got you. 26:32 All right. That's all right. 26:33 So we have that and now... 26:39 What else? 26:42 We will put the mushrooms in. 26:44 Okay. 26:51 Mushrooms. Mm-hmm. 26:56 All right. 27:00 There we go. All right. 27:03 I see what you're saying. 27:04 We are with that knife. Yeah. 27:05 Yeah, that's, it's definitely... 27:11 a deal chopping it up. 27:14 All right, so we've got the green peppers going in. 27:17 If you look at all the different colors, 27:20 it's incredible, you see that? 27:22 Yes. 27:23 Let's add some more green in there. 27:25 All right. 27:27 Okay, so then what's our next thing? 27:29 Do we pour... 27:31 You're pouring more water in there? 27:32 Now we will actually use the vegetable broth. 27:35 Okay, so I'll grab that. 27:37 We'll add that in there. 27:39 Thank you. You're welcome. 27:40 So, like you said, the Portobello mushrooms 27:45 actually do absorb liquids, 27:47 so this is a great thing for them to absorb. 27:49 So we got the vegetable broth in there now which is great 27:54 and then we'll add some corn. 27:56 So corn here. 27:59 Thank you. 28:07 All right, then we have some diced tomatoes. 28:11 Which looks wonderful too. 28:13 This is a very colorful dish. 28:15 It is. I'm ready. 28:16 It makes it fun, you know? Yes, yes. 28:18 So with Around the World in 7 days 28:20 and R.O.C.K, 28:22 really like to promote plant-based or just things 28:26 that can help, it's all about the journey. 28:28 And so in doing so, the whole plant-based thing, 28:33 one of the parts is living a longer healthier life. 28:36 Okay. 28:37 You know, so this is a good way to do it, 28:40 have tasty food that also loves you back, you know. 28:45 And that's very important, 28:46 they're tasty but still healthy. 28:49 Yes. 28:51 Because bland and boring... 28:52 It's not worth that. That's right. 28:54 Exactly. That's right. 28:55 All right. 28:56 So now we're adding some diced tomatoes. 28:59 They've been drained. Okay. 29:01 Because you already have the liquid 29:03 from the vegetable broth. 29:04 Uh-huh. 29:06 So we'll add some of those. 29:09 All right. All right. 29:11 And do we stir this at all? 29:12 Yep, you can keep stirring that. 29:14 Okay. 29:15 Thank you so much. You're welcome. 29:16 Yep. 29:18 And so do you see how it's kind of taken on, 29:19 it's getting thicker. 29:21 Yeah. 29:22 It is getting thicker. 29:23 Okay. 29:25 So in here, 29:27 you're gonna, you're adding the tomatoes, 29:29 you got the corn, you've got the green peppers. 29:31 Yes. 29:32 You've got the onions, you've got the garlic, 29:34 the mushrooms 29:36 and then how long do you normally leave that on for? 29:39 You can leave this on for about seven minutes, 29:43 five to seven minutes. 29:44 Okay. 29:45 So and then at the end with this 29:48 if you like to add a little, 29:50 you can use a little bit of pink Himalayan salt 29:52 for taste. 29:54 Okay. Yep. 29:55 There we go. 29:57 And then you'll top it off with some chives. 29:59 Okay, so we gotta cut those. 30:01 And so, I want you to take care of that. 30:04 I'll come over here and stir for us. 30:06 Thank you. 30:07 You're welcome. 30:09 All right, so here are the chives 30:12 we'll top it off with. 30:14 Now, the recipe says 30:15 that you can also use milk as well 30:17 and that's if you'd like it to be creamier, 30:18 so you can add that, that's an option. 30:20 So like an almond milk or rice milk. 30:23 A soy milk, rice or soy milk, yeah. 30:26 And then if you would also like this topping to be thicker, 30:31 all you do is you'll melt the butter 30:35 and the flour together 30:36 and you'll just add it to that if you like it to be thicker. 30:39 I like mine either way. 30:41 So it's just an option, but essentially it's done. 30:43 You'll top it off with cheese. Okay. 30:45 And that's your dish. 30:46 Nice. Yeah. 30:48 So and then this is the garnish on top. 30:50 Exactly. 30:51 All right. All right. 30:52 Well, we've got still more recipes to come. 30:55 Yes. What are we making next? 30:57 Our next dish will be scrambled tofu. 31:01 So for that we'll need... 31:44 I'm ready to just jump into this recipe. 31:46 Where are we gonna start? All right. 31:47 So we're gonna start off with the tofu. 31:49 Okay. 31:51 Like you said the great thing is it really 31:52 absorbs the nutrients, which I absolutely love. 31:55 So what you'll do is you'll scramble it. 31:57 So you go ahead, put a fork in there, 31:59 put some pressure, and just go ahead 32:00 and mix it up. 32:01 While you're doing that, 32:03 I'm going to go ahead and cut the celery 32:06 as well as the onion. 32:08 So I just do a rocking motion which is great. 32:15 Yep, that's perfect. 32:16 And you just go ahead and keep stirring 32:17 and making sure you're scrambling up. 32:19 So the great thing about scrambled tofu 32:22 is it really does 32:24 essentially take the replacement of like an egg, 32:28 or something like that in sense of how we color it 32:30 with the turmeric, and turmeric is great for your bones, 32:33 which is excellent. 32:35 So go ahead and keep scrambling that. 32:39 Okay. I actually, I used... 32:41 I didn't like tofu for the longest time... 32:42 Really? 32:43 But I've had scrambled tofu, 32:45 I actually enjoyed scrambled tofu. 32:47 Awesome. 32:48 And then I've had some other tofu dishes 32:50 that have been pretty good. 32:51 Nice. Pretty flavorful. 32:53 I've had some that you've made that have been pretty good. 32:56 Thank you. Praise the Lord. 32:57 I'm glad that you liked it. 32:59 So now I'll go ahead and cut the onion. 33:02 I just cut off the ends and the front of it. 33:05 Okay. 33:06 Does that help with that crying effect? 33:08 You know what? 33:09 I have not found the secret to overcome it. 33:11 I've heard some pretty interesting example. 33:14 Some people put it in their freezer but for me, 33:17 I have not. 33:18 I just have a bit of a distance away from it 33:21 so I'm not too close. 33:23 And so I just go ahead and make cuts down the onion. 33:27 And then I'll also make cuts this way as well. 33:31 And then I'll just go down like this 33:34 and that essentially makes diced onions, 33:38 which is great for me. 33:45 All right. 33:47 So now we'll go ahead and start in our saucepan. 33:50 Turn it on. 33:51 I'm using a little bit of extra virgin 33:53 cold pressed olive oil. 33:54 Got you. Alrighty. 33:57 And I like using extra virgin cold press. 34:00 Why? 34:01 Because it is less processed... 34:05 Good. 34:06 So it is more close to its natural state. 34:10 So I liked 34:11 that its cold pressing has more flavor 34:14 and it's healthier because it's less processed. 34:18 So I'll go ahead and put some onions 34:21 as well as garlic. 34:24 One of my favorite, well, two of my favorites actually. 34:26 Onions and garlic, 34:29 you always wanna have a breath mint around 34:30 or something to eat that though. 34:32 Right. 34:33 We gotta be considered of our neighbors. 34:34 That's right. 34:37 So go ahead and put some garlic in here which is a good things. 34:42 These are great things to flavor your dish. 34:45 Yeah. How's this with consistency? 34:47 That's perfect. Yeah. 34:48 I love how that is. All right. 34:50 I'm putting some celery in here. 34:52 We're letting this... We're gonna let this sauté. 34:54 We'll go ahead and put some green bell peppers, 34:58 we'll pour that in there 35:00 as well as some red bell peppers. 35:02 Okay. See the color we have going on. 35:03 That's good. She's nice. 35:05 It can be flavorful. 35:07 Yes, so you just sauté that. I love... 35:11 Do you hear the noise? You hear that? 35:12 I hear that sizzle. Yes, absolutely. 35:14 Now the smell is incredible. 35:16 Now what we want to do is season this. 35:18 We can put some chicken seasoning on this. 35:21 Okay. 35:23 That's chicken style seasoning, correct? 35:26 Yes, it is. 35:27 Oh, well, I tell you what? 35:28 I'm smelling that chicken style seasoning, 35:32 the red peppers, the green peppers, the onions, 35:35 everything's smelling amazing. 35:37 I'm ready to taste... I wanna taste just that. 35:39 Nice, so you can go ahead 35:41 and put some scrambled tofu in there? 35:43 Okay. I'll grab my fork. 35:45 Alrighty, just putting that in. 35:47 Actually, I'll just pour it in there. 35:49 So the great thing is this will take on 35:50 the flavors. 35:52 So I'll just stir this in. 35:56 I'll reduce the heat a bit. 36:05 Now we're gonna add our toppings. 36:08 You can cut up tomatoes and put it in there 36:10 or have it on the side. 36:12 I'm gonna add some turmeric. 36:14 You can put some thyme in there. 36:15 Okay. 36:18 Okay. 36:20 Here's some sage and I'll put the other Italian seasoning, 36:25 perfect. 36:27 I'll put nutritional yeast flakes, 36:28 it has like a cheesy flavor. 36:30 And it also has great health benefits. 36:33 Okay, that seems to be in every vegan chef cabinet. 36:38 Yeah, it's a great thinking. 36:41 So I'll just keep stirring this around. 36:43 Okay. 36:47 You see the colors coming in together and combining. 36:50 Yes. 36:51 And then turmeric just keeps taking on its flavor. 36:55 Can you smell that? I do smell that. 36:57 The more herbs we use the less seasoning 37:00 so we miss that. 37:01 And then, so then we have tomatoes, 37:03 so when do we gonna prepare those... 37:04 So you can either chop them up and put them in or, 37:07 you know, have it to the sides. 37:09 We can take one or two. 37:10 Okay. 37:12 And there you go. 37:14 But you just put these in there like that. 37:16 Yeah, you can just put it in there. 37:17 Did you get something chopped here? 37:19 Yeah, you can chop them or put them to the side 37:20 whichever you prefer. 37:26 All right, and that's scrambled tofu, 37:28 you'll top it off with some shredded basil. 37:32 Okay. 37:35 Now I don't wanna be selfish, so I brought another spoon. 37:41 All right, thank you. 37:42 And I'll go ahead, 37:43 I'm gonna add a little bit of... 37:45 As you thought, okay. Himalayan. 37:49 All right, we take it off the heat. 37:53 You know when you're ready for me to taste this. 37:55 All right, then I add some more chicken seasoning 37:58 that we already have here. 38:00 You are adding more chicken style seasoning. 38:03 Yes, chicken style seasoning is been added to this. 38:06 A vegan chef's work is never done. 38:08 All right. 38:09 So let's go ahead and give it a taste. 38:12 Here we go, cheers. 38:21 It's good. 38:24 All right. 38:26 So we'll go to our next dish. 38:28 Which is? 38:29 Our next dish is overnight peach oats. 38:54 Sounds like a healthy dish. How do you make this? 38:57 So you start off with the rolled oats. 38:59 I'll go ahead and pour my milk in as well 39:02 almond or soy milk pour that in there. 39:06 Then I also put some chia seeds... 39:09 Okay. 39:10 As well as some vanilla for flavor, 39:14 a little bit of nutmeg, just a little and some honey. 39:18 Okay. 39:20 Or you can use another natural sweetener. 39:24 We'll mix that together. 39:26 The great thing I like about this is you can make it 39:29 the night before and you have breakfast ready 39:31 for you the next day. 39:33 Then you'll put this together, 39:37 let it sit in a refrigerator overnight 39:39 and then you'll top it with toasted walnuts 39:42 as well as peaches and you're ready to go. 39:44 Oh, wow. All right. Yeah. 39:46 Well, what's our next recipe? 39:48 Our next recipe 39:49 is a vegan barbeque jackfruit... 40:08 Wow! So okay, what are our first steps? 40:11 Our first steps, 40:12 you wanna go to the store and get the jackfruit 40:14 which I really like. 40:16 Touch it, see it. 40:17 See how it feels. Yeah. 40:18 It's kind of like spongy. It is spongy. 40:20 You know and what I like about it is, 40:23 it does actually work like a sponge. 40:24 So whatever liquid you put with it, 40:27 it will absorb it. 40:29 Kind of like tofu. 40:30 Exactly. Yeah. 40:32 And what I like about it, it's in its natural state 40:33 so while it's young green jackfruit, 40:35 it's not sweet. 40:37 So I really like using that as a good meat replacement. 40:40 Interesting. 40:41 So what we gonna do, 40:42 we've cut our young green jackfruit. 40:45 So we'll have some water going and boiling, heating up. 40:49 So if you can take the young green jackfruit 40:52 and pour in here. 40:53 All right, young green jackfruit. 40:55 Yes. All right. 40:56 Oops, pour it. 40:58 Awesome, 40:59 so we'll go ahead and let that boil. 41:01 Okay. 41:02 All right. 41:04 And then we'll just cut up an onion. 41:08 All right. 41:10 And cut down, 41:12 if you can peel the skin off from that one 41:14 and I will skin off this one. 41:16 All right, I'm gonna come on the other side of you. 41:18 Sure. 41:20 So I can get next to this trash can. 41:23 All right. 41:25 Yeah. 41:27 And... 41:31 All right. 41:33 Let it go. 41:36 So now we can just go ahead and cut it up. 41:40 Sorry, yep, 41:42 you can just go ahead and cut it like you would. 41:45 Slice down... 41:50 perfect and you leave a little bit on the top 41:53 so it doesn't go all the way through. 41:55 Yeah. All right. 41:56 Got you. 41:58 There you go and then you just cut across. 41:59 Like so. 42:01 Then you'll put your knife, 42:02 you'll turn it this way and cut that way. 42:04 Yeah, okay. 42:07 Perfect, yep, oops. 42:10 Be careful not to do what I just did. 42:13 All right. 42:14 So go ahead and we'll cut down. 42:20 I definitely 42:21 don't want any added ingredients in this dish. 42:25 So after you've done cutting down, 42:26 you'll have chopped onions 42:29 and what I like to do with it, 42:31 is I like to put it on the base for the young green jackfruit, 42:35 so that it can give it additional flavor. 42:39 Okay. 42:41 So this is the base for our jackfruit. 42:43 So what we'll start off with, 42:45 is we'll go ahead and we'll heat up our next pan. 42:50 Okay. All right. 42:53 And we'll put some garlic in there. 42:55 Okay. 42:58 As well as onion. 43:00 All right. 43:01 Go ahead and put that in there. 43:04 Onion going. 43:05 Mm-hmm. Nice. 43:10 Perfect. 43:12 All right. 43:14 If you like to put a little additional onion, 43:16 you can do that as well. 43:18 All right so we have the onion in there. 43:20 Okay. 43:22 All right. 43:23 Now, we wanting this sauté 43:25 while the jackfruit is heating up. 43:29 You can put water. 43:30 I love barbeque jackfruit, 43:33 it's very flavorful. 43:34 Yes, 43:36 and you can put water 43:37 or olive oil in here if you like as well. 43:39 Okay. 43:40 And so the next liquid ingredient 43:42 is chili garlic. 43:44 I really like that. 43:45 So you can go ahead and put that in there. 43:49 Perfect. 43:51 So now you've got that going and we're sautéing that. 43:56 Let that cook down, now we can after, 43:59 you let this boil for about 30 minutes, 44:01 you want it to tenderize and break down. 44:04 So now what we'll do is we'll pour this 44:06 and drain it into there. 44:08 All right 44:11 All right. 44:15 Here we go, so I'll just pour into that. 44:20 Okay. Oops. 44:23 Okay. 44:25 All right. 44:28 Right, so I'll drain that out. 44:32 You can set it on however if you like. 44:35 Perfect, okay. 44:38 I'll take this. Thank you. 44:40 You're welcome. 44:41 So now we will take some of our young green jackfruit. 44:44 Put it on this cutting board 44:47 and you can break it apart by a fork 44:50 or you can cut it with a knife... 44:52 Okay. 44:53 Depending on your preference. 44:54 So you'll press down and just let it pull apart. 44:59 Oh, well. Is that amazing? 45:00 Yeah, kind of has that stringy. 45:02 Yeah, it's like. 45:04 Almost like, almost like chicken, yeah. 45:06 Yeah. 45:09 Yeah, like a bowl of meat. 45:10 So then, 45:13 just letting the onions get that flavor. 45:16 Now we'll go ahead 45:19 and continue to pull some apart. 45:22 If you decide to use a knife to do it. 45:25 Makes it little bit easier and faster. 45:27 Either way, if you do a knife they'll just cut down. 45:31 Okay. 45:32 And you can just chop it up. 45:33 It depends how you'd like it. 45:35 If you like chunks 45:37 or if you'd like it to be broken apart. 45:38 Pull jackfruit. 45:40 Exactly, 45:41 so this is a thicker cut. 45:45 Okay. 45:48 So you can add some of these in there, 45:52 and then you'll add your barbeque sauce. 45:55 So I'll take some of the jackfruit 45:56 that you've done already. 45:57 Put that in there. 45:59 All right. 46:02 Add this. 46:03 All right. 46:05 And then we'll put your favorite barbeque sauce. 46:06 You wanna make sure 46:08 it doesn't have high fructose corn syrup 46:11 and try to get as natural as possible 46:14 or you can make yours from scratch. 46:16 Still want it to be nutritious. 46:18 Exactly. Absolutely. 46:20 Okay. All right. 46:22 Oh, yeah, that's looking good. 46:23 So you go ahead pour your sauce, 46:25 and it really starts to absorb, and you let this cook down. 46:28 Can you smell that? Oh, yeah. 46:30 It's cooked almost. 46:33 Yes. 46:34 Awesome, 46:35 so we're going ahead and let that cook down 46:38 and now it's just gonna soak up the different liquid 46:41 that we put on it 46:42 and you want to allow it to cook down 46:44 so it becomes one. 46:45 So that is our barbeque jackfruit. 46:47 All right. What we'll be making next? 46:49 We'll be making collard greens 46:51 and for that recipe we'll need... 47:16 So where do we start with this recipe. 47:18 I think this is gonna be a quick one, 47:20 how do we, how do we get into it? 47:21 I'm really excited about it, 47:23 especially for people that are on the go 47:25 and they want to do other dishes 47:26 while they're cooking simultaneously. 47:27 This is a great one 47:29 and so for the collard greens 47:31 we'll just go ahead, 47:33 I have water boiling. 47:34 So if you go ahead and pour that in there. 47:36 And these are already washed and ready to go. 47:38 Ready to go. 47:40 All right. All right. 47:41 So just pour that in there 47:42 and interesting enough 47:44 this technique is unique because... 47:46 Sometimes when you create different dishes, 47:49 you think you put may be the onions at the base. 47:52 But essentially we're gonna create a steam 47:55 that will help season the collard greens. 47:57 So we'll go ahead 47:58 and you put the onions on top of the collard greens. 48:01 Okay. 48:02 Put the onions on top. 48:07 That's it. 48:09 There you go. All right. 48:10 And we've got some more onions. 48:12 Yeah. 48:15 I really love onions. 48:16 They add excellent flavor 48:19 to most dishes. 48:22 All right. And they're good for you. 48:24 Yeah, they are. 48:25 And so now we're going to add some garlic powder. 48:28 Okay. 48:30 This gives it additional flavor 48:32 and garlic is really great 48:34 for building your immune system as well. 48:38 And we'll add some nutritional yeast flakes. 48:41 Okay. 48:42 Which has B vitamins in it. 48:46 Here we go. 48:47 And it also has a cheesy consistency, 48:50 so it helps bring things together. 48:52 Next we'll add some onion powder. 48:55 Onion powder, all right. 48:57 So we got onions, onion powder. 48:59 Yes, we're gonna make sure this is very flavorful. 49:00 Loving it. 49:02 Put some garlic in there, please? 49:03 Oh, okay. Pour that in there. 49:04 We've got garlic, minced garlic, 49:06 and garlic powder. 49:07 Yep. 49:09 And then we'll add some coconut milk. 49:13 Okay. This is... 49:14 You add this just to combine everything. 49:18 Okay, I'll take them. 49:19 Thank you very much. You're welcome. 49:20 While you're doing that, 49:22 if you want a little kick to your collard greens, 49:23 what you do is you 49:25 add a little bit of red chili flakes. 49:28 All right. 49:30 Okay. More spice. 49:32 And then you'll add some liquid amino. 49:34 Liquid amino. 49:36 Yes. 49:37 So now what you do is you just let this cook down. 49:40 This could cook down for about 20 to 30 minutes. 49:43 So it's a perfect dish to have 49:46 while you're doing something else. 49:47 So if you wanna make a main dish 49:48 like the barbeque jackfruit, you can do them simultaneously. 49:50 Nice. 49:51 Then once it's finished, 49:53 you'll just top it off with some diced tomatoes 49:54 and you're all done. 49:56 All right. 49:57 And do we normally wanna stir this around 49:59 or do you want to sit? 50:01 You wanna let it just sit and cook down 50:02 and as the water absorbs. 50:04 Okay. 50:05 Then you'll stir around towards the end. 50:07 Got you, got you. Yeah. 50:08 We'll let it sit. Okay. 50:09 And what's the next recipe? 50:11 Our next recipe 50:13 is our baked peaches. 50:31 All right. 50:33 This looks like a very simple yet delicious recipe. 50:37 So where do we begin? All right. 50:39 So we go ahead and take our peaches. 50:41 What I like to do is cut right in 50:45 and cut around the pit. 50:48 So once I've done that, 50:50 I'll screw it 50:52 and just twist it to the right and left. 50:53 Okay. 50:54 And then we can go in with a spoon 50:58 and just take out the pit... 51:04 Like so, okay. 51:07 Got you. 51:09 So now the pit is gone. 51:11 What we gonna do is 51:12 fill it with a little bit of vegan butter. 51:14 Okay. 51:15 So you can go ahead and take out those slices 51:17 and lay it on this baking sheet with aluminum foil. 51:20 All right. 51:21 Or you could just use a plain baking sheet. 51:25 Okay. 51:28 Then you wanna put butter? 51:30 Yes, and then I will put some vegan butter. 51:32 Vegan butter, okay. 51:33 I'll give this to you, 51:35 so you just pull... 51:37 This one for you. 51:38 Thank you very much. You're welcome. 51:39 So we go ahead 51:41 and put a little bit of vegan butter in the middle. 51:45 That's perfect. Yeah, I got a little. 51:46 Got a little too much. 51:49 Can help you out with that. 51:50 No problem. Little heavy on the butter. 51:53 The vegan butter. 51:54 Vegan butter. 51:55 A little light, it will go. 51:57 Can balance it on out. 51:59 That's excellent. 52:01 All right. Okay. 52:02 So now we gonna put some vanilla inside 52:05 which is really nice. 52:06 Okay. 52:07 So we'll go ahead 52:09 and just pour a little there, little there, there. 52:12 Wonderful. And get that extra flavor. 52:15 Got you. A little there as well. 52:16 Okay. All right. 52:18 So we've got that going, 52:20 then for a little bit of sweetness 52:21 we can put either 52:23 just a little bit of brown sugar 52:24 or some honey. 52:26 Okay. So you can choose either one. 52:29 So I'll let you spoon a little bit of honey 52:31 and put some and spread it amongst all the peaches. 52:33 Let's see how I do it that part. 52:35 You've got this. Okay. 52:37 All right. 52:39 Perfect. 52:41 And then we'll top it off with little bit of nutmeg 52:44 or cinnamon. 52:45 Okay. 52:47 Okay. 52:49 Nutmeg or cinnamon. 52:53 Put little at the base. 52:56 Here we go. 52:58 All right. 53:01 And then... Perfect. 53:03 Then what do you wanna do? 53:04 Then we're gonna put the walnuts 53:06 in the inside as well. 53:08 And you can also top this with walnuts 53:10 or you can bake them inside. 53:12 Okay. 53:13 Either one, you can use a little after to top them. 53:15 All right. 53:17 Put some in the inside too. 53:20 Now I know you've been working a lot in the community 53:22 and all of that stuff, 53:23 you also want to develop a center. 53:27 You also give seminars, 53:29 you, I mean give cooking classes. 53:32 I mean you do a lot of things, 53:33 so if people want to help support your ministry 53:36 or if people want to get in touch with you, 53:39 book you for some seminars. 53:40 So we're gonna put your contact information up, 53:42 so people can get a hold of you. 53:46 Nicole is the founder of Around the World in 7 Days, 53:50 working to improve the health in communities 53:52 around Detroit, Michigan through wellness workshops, 53:56 cooking classes, and wellness consulting. 53:59 If your church would like to share a message 54:01 of holistic wellness with your community, 54:04 then visit her website AroundTheWorldIn7Days.com. 54:09 That's Around The World in 7 Days, 54:11 with a number 7.com. 54:14 You may also call 54:16 (248) 270-2103, 54:19 or write to Around The World In 7 Days, 54:23 P.O Box 871362, 54:27 Canton, Michigan 48187. 54:32 We made a lot of delicious dishes today. 54:35 So let's take a look at what we made. 54:37 Okay, we have scrambled tofu, 54:39 which is a great way to start of your day. 54:41 Next, we have our southern inspired grits 54:45 topped with fresh vegetables and cilantro. 54:48 Then we have our vegan barbeque jackfruit 54:51 which is topped off with chives. 54:54 We also have our baked overnight peaches and oats 54:58 which is a great breakfast item. 55:01 Our collard greens topped off with red pepper flakes, 55:04 then we have our detox water with oranges, 55:07 pineapples and mints, 55:09 and last but certainly not least, 55:11 our baked peaches with vanilla ice-cream. 55:15 Wow, all very delicious dishes 55:18 and you made sure 55:20 that you talked about the nutritional value. 55:24 Briefly go over some of the different things 55:26 like bell peppers. 55:28 What are those good for, like they have vitamin C. 55:32 Are they high in antioxidants? 55:36 Bell peppers are great with antioxidants, 55:39 which we were saying 55:41 that it's really good for fighting of free radicals. 55:44 Essentially when it comes to eating like this, 55:46 what I like is that it really helps 55:48 us to live long healthier lives. 55:50 So that's what I really enjoy about. 55:53 So a plant-based diet. 55:55 Why a plant-based diet? 55:57 Well, to me it goes back to optimal health. 56:01 Okay. 56:02 What we eat can directly impact it 56:04 and it can help give us clear mind and energy. 56:07 So I'm all for that, 56:08 so I really enjoy 56:09 sharing a good message of healthy people. 56:11 Well, I appreciate you coming on and sharing 56:13 that good message of health. 56:14 Thank you. 56:16 And allowing me to be in the kitchen with you 56:17 tasting and prepping. 56:19 You put me to work today, 56:21 you put me to work today. 56:22 And we're so grateful that you could join us as well. 56:26 Remember you too 56:27 can make a plant-based diet delicious. 56:30 Join us next time. 56:31 God bless. |
Revised 2019-03-21