Participants:
Series Code: TDYC
Program Code: TDYC018028A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:18 Removing pain 00:23 Lord, let my words 00:30 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:10 Hello, and welcome 01:12 to another 3ABN Today Cooking program. 01:14 I'm Jason Bradley 01:15 and here with me today is Nicole Braxton. 01:18 She is the founder 01:19 of Around the World in 7 Days and ROCK. 01:23 Welcome to the program, Nicole. 01:25 Thank you. 01:27 So happy to have you in the kitchen 01:28 'cause when you're in the kitchen food, 01:29 I know that cuisine is coming out tasting amazing, 01:33 Praise the Lord. 01:34 I know that you're very passionate about wellness, 01:37 and I also want to talk about 01:38 Around the World in 7 Days and ROCK. 01:40 But what is wellness to you? 01:43 To me, wellness is holistic. 01:45 It really encompasses the mind, the body, and the spirit. 01:49 After learning more about rest and restoration, 01:52 I really learned that God is compassionate about 01:54 every different component of our life 01:56 and the commonality I found is that 01:59 what we eat directly impacts our mental health 02:02 and it can also impact our spiritual health. 02:04 So I am interested in a plant based diet 02:07 for that very reason. 02:09 A lot of the different lifestyle diseases 02:12 that are prevalent today are really found 02:16 in different foods that we eat 02:17 and different habits that we have. 02:19 So I like to share different things that I learned 02:21 and Around the World in 7 Days 02:24 is one of the ways that 02:26 God has helped me to do that. 02:27 Okay, nice, nice. 02:28 And what about ROCK? What does ROCK stand for? 02:31 Rock stands for Restore Our Community Crew. 02:33 Okay. 02:35 And so essentially, we're based in the Metro Detroit area. 02:37 And we do different workshops, cooking classes, 02:41 health seminars, and pop up restaurants. 02:43 Nice. 02:44 So we keep our hands busy, 02:45 but it's really fun to engage with people 02:47 and share a message of wellness 02:49 and we're currently working 02:50 towards building a center so people can, 02:52 you know, access us more frequently. 02:54 Well, that sounds great. 02:55 I'm excited to find out what we're gonna, you know, 02:58 where you're gonna go with that. 02:59 Yeah. 03:00 But also what we're gonna be making today. 03:02 Awesome. 03:03 So what are we gonna cover today? 03:05 What are we gonna make? 03:06 Today we will be making Curacao fusion tacos, 03:09 lentil vegan stew, vegetable rice, balti beef, 03:14 roasted vegetables and pumpkin pot stickers. 03:18 Wow, that sounds delicious. Yes. 03:20 Well, what are we making first? 03:23 So we're gonna start off 03:24 with our fusion tacos or Curacao fusion tacos. 03:29 I really enjoy them 03:31 and I'm excited to share with you 03:33 the different ingredients. 04:20 Wow! 04:21 A lot of ingredients. 04:22 Yeah, it sounds like a lot of ingredients. 04:24 But it will be very flavorful. 04:25 Now is the cilantro optional or? 04:28 Yep, you can put the cilantro in optional at the end, so. 04:31 Nice, nice. 04:32 Yes. Okay. 04:34 So, what do we want to pour in or cut up first or? 04:36 Okay, we're gonna start off with the jackfruits... 04:40 Okay. Which I really love. 04:41 If you go ahead and touch one of them, 04:43 you can see the consistency. 04:46 Yeah, so I really like 04:47 the consistency of the jackfruit 04:49 because it pulls apart and it has a meaty texture. 04:53 It has protein in it as well as fiber. 04:56 So it's a really good natural meat replacement. 04:58 I really like that. 04:59 So you can go ahead and pour this 05:01 into boiling water. 05:02 Okay. 05:03 Yep, so we'll boil cold water. 05:05 Yep. 05:06 Before, there we go. 05:08 Perfect, all right. 05:11 Put that down there. 05:12 So we'll go ahead and let that boil 05:15 and what the whole purpose of boiling 05:17 is sort of to tenderize. 05:19 Okay. 05:20 So I really enjoy that because it makes it easier 05:22 when you're trying to break it apart 05:23 and make a pulled vegan meat. 05:26 So I like that. 05:27 All right, so next we're gonna go to our veggies. 05:31 We have some green bell peppers chopped, 05:34 red bell peppers 05:36 and as we spoke as previous episodes, 05:38 they have antioxidants, 05:39 which are excellent for fighting free radicals. 05:42 So I like getting bell peppers. 05:45 Yeah, I love bell peppers, red bell peppers, 05:48 green bell peppers, yellow bell peppers, 05:50 and they're all high in vitamin C, right? 05:53 Absolutely, you're right, Jason. 05:54 All right. 05:56 All right. 05:57 So what are we gonna do now with our recipe? 05:59 Okay, so now we've got our veggies chopped up. 06:02 Oh, we can chop an onion as well. 06:03 Okay. 06:05 So go ahead and chop that like you normally would. 06:08 I'll add some extra virgin 06:10 cold press oil to the pan. 06:16 You're adding extra, why extra virgin cold pressed? 06:19 I like that because it is less processed 06:22 so it's healthier for you. 06:24 Um, you also could use water as a replacement. 06:28 Really, you can use water as a replacement? 06:30 Yeah, it's, I like to cook with water as well. 06:32 It's healthier for you, 06:34 it doesn't have any additional things 06:37 that could negatively impact your health. 06:39 Not saying that oil does in moderation, 06:41 but it's a nice way to really stay away from oil. 06:45 We got to be temperate. 06:47 Yeah, exactly. 06:48 Got you. 06:49 So right here we have the olive oil there, 06:52 you're cutting that up. 06:54 The other ingredients we'll add 06:55 is the minced garlic which is really good. 06:58 So... 06:59 So little minced garlic in action. 07:01 And then I'll chop while you're doing that. 07:03 I will chop the cabbage. 07:06 Okay. 07:09 All right. 07:10 So I really like these tacos because I once went to Curacao, 07:15 which is an island of Venezuela. 07:17 Okay. 07:19 Beautiful, beautiful island. 07:21 The people are incredible and food. 07:23 It sounds like a nice place. 07:25 Yeah, yes, 07:26 two of my good friends are from there, 07:28 and when I went to one of my friend's wedding, 07:31 they had this peanut sauté sauce. 07:34 I remember I tried it, 07:35 and I literally stared at my food, 07:37 like how in the world is this real. 07:39 Really? I'm a foodie, so. 07:41 You know, I find myself doing that too. 07:43 Do you? 07:45 If you look at my Facebook, 07:46 there's probably more pictures of my plates 07:48 from everywhere that I go, 07:50 as opposed to pictures of anything else. 07:53 Well, I can relate with you. 07:54 Maybe you trumped me on that one, but I love food. 07:58 All right, so here's the purple cabbage, 08:01 which is great for it. 08:02 I'll take some of your onions. 08:03 Can I have that? Yes, please. 08:05 And I'll put this into. 08:06 So I got a little mini board. 08:07 Yep, no problem at all. 08:09 You're gonna start sautéing this 08:11 so we've got our olive oil, got some onions, 08:14 we're gonna put some garlic in there as well. 08:15 Okay. 08:18 All right, we're gonna let this start to sauté. 08:22 The jackfruit meanwhile is tenderizing 08:26 and cooking down which is great. 08:28 We'll also add our green bell peppers. 08:31 Okay. 08:32 As you said, which are great source 08:34 of vitamin C and antioxidants. 08:36 Indeed. 08:37 We'll put some red bell peppers in there. 08:40 Do you see the color in that? 08:41 Yeah. So incredible. 08:42 Yes, it's colorful 08:44 and why is having multiple colors 08:46 of vegetables so important? 08:48 Well, I found that 08:49 the more color that you have in a dish, 08:52 the more nutrients you get. 08:53 So by just looking at this, 08:55 you can tell that you're getting a diverse, 08:58 diverse sources of nutrients. 08:59 So this is a really good thing to have in your dish. 09:01 You want to have those rich different colors. 09:04 And adds extra flavor too. 09:06 And it adds extra flavor. 09:07 The more herbs and spices you cook with, 09:09 the less salt you'll need, which is really cool. 09:11 Absolutely. 09:12 Especially for hypertension. 09:14 As I'm chopping over here, you know, 09:16 I may not be looking at you as much. 09:18 I'm not that much of a professional 09:20 with my knife game, 09:21 so I don't want to lose 09:24 a couple fingers in the process. 09:26 Okay, I respect that. 09:27 Thank you for doing that. 09:28 I don't want to witness any of that going on. 09:30 Yeah, no extra ingredients. 09:31 All right. All right. 09:33 So this is perfect. 09:34 I'll go ahead and take your onions 09:37 and add this to the mix. 09:39 Okay. 09:40 So now we're letting this sauté down. 09:44 Okay. 09:46 So you're letting it sauté down? 09:47 Uh-huh. 09:49 And if you find it needed, 09:50 you could actually add more water 09:53 to just make sure that 09:56 there's no stickiness on the pan 09:57 and just a healthy way of doing it. 09:59 But go ahead and sauté this down. 10:01 Now I think our jackfruit is ready. 10:02 Okay. 10:04 So, to get a time scale, 10:06 it could cook from anywhere from 15 to 30 minutes. 10:09 Okay, so our jackfruit has been cooking 10:10 so now we can drain this out. 10:12 All right, let me bring it over towards you. 10:15 Thank you very much. 10:16 Yeah, you're welcome. 10:17 All right, so we'll start, you can pass that, thank you. 10:28 All right, perfect. 10:30 It's amazing how jackfruit breaks apart 10:33 in a stringing it takes on. 10:35 It reminds me of chicken almost. 10:37 Does it? 10:38 Like when you break it apart, 10:39 kind of like a pull chicken type thing. 10:41 It's my favorite. I absolutely love it. 10:43 That's much better for you. 10:44 Yes, I really, really like it. 10:47 It's a really good meat replacement. 10:48 A lot of meat eaters that I've made dishes for 10:50 and use this can hardly tell the difference. 10:53 I actually remember we had an event at a... 10:57 We were a vendor and some people came up to us 11:00 and I said, oh, sorry, I can't eat that, 11:02 they thought it was another type of animal. 11:05 And they said, "I can't have that." 11:07 And I said, "Nothing to worry, it's actually jackfruit." 11:10 So they tried it. 11:12 And it was a great, great experience. 11:13 Nice, nice. 11:15 So we'll go ahead and we can actually 11:17 since we pour the water out of this one. 11:19 Okay. We'll pour it in here. 11:21 Yep, and just, we can use a... 11:23 I'll take that for you. Thank you. 11:24 You're welcome. 11:25 All right, then we can use a fork or a spoon. 11:29 All right. 11:31 Okay. 11:34 And just put pressure down 11:36 and I'll show you on the cutting board 11:37 just to show you like how it looks. 11:40 So you can take this and just break it apart. 11:43 Okay. 11:45 And press down. 11:46 I got you. 11:47 You see that how it's just breaking apart? 11:49 Yep. 11:51 Yep, so we have that. 11:53 So and then, like with your cabbage? 11:57 Yeah. 11:59 Where do you or when 12:00 and I may be jumping ahead of myself here, 12:03 but where do you put that in, when do you put that in? 12:05 That's in the end. Okay. 12:07 But I will switch sides with you 12:09 if you don't mind 12:10 and you can go ahead and break this down. 12:11 Back in action here. 12:13 Exactly. Got you. 12:14 So now to our peppers and our onions, 12:15 we're gonna add some curry powder... 12:21 some chicken, self seasoning, garlic. 12:27 I love curry. 12:28 Oh, me too. 12:30 Onion powder. 12:35 We got some onion powder. 12:36 Can you smell that? 12:38 Oh, yes. 12:39 You know the great thing is... I am hungry. 12:41 All right. 12:42 The great thing is when you can smell that, 12:45 you smell the curry. 12:47 The great thing is that 12:49 that's when the oils are being released 12:50 from different spices 12:52 so it's gonna be more potent in your dish. 12:54 Got you. 12:55 Got the curry there 12:57 which I absolutely love as you say. 13:00 And then we're just gonna let that sauté. 13:05 Okay, now our peppers are decreasing, 13:07 which is awesome. 13:09 Oh, jackfruit is starting to look really good too. 13:11 Is it? Yep. 13:12 Nice. All right. 13:14 So we're gonna keep stirring that 13:17 and we're gonna, 13:18 I'm gonna add a little water to it. 13:20 Okay. 13:24 All right. 13:26 Water. 13:30 A little water to that. 13:33 Here we go. 13:36 How did you discover jackfruit? 13:38 Well, actually it was for one of my events, 13:42 the first event that I was doing, 13:44 I was doing research and figuring out 13:47 what is a good I really wanted to say health focus. 13:50 I like, you know, veggie meat at times, 13:53 but I wanted to lean off of that 13:55 and I wanted to go more to the natural source. 13:57 I got you. 13:58 The healthier, when something's in its natural state, the more, 14:02 the more nutrients you can get, the less process. 14:05 So I was looking for something like that 14:07 and through research, I found jackfruit. 14:09 Nice. 14:10 And that is one of the things that inspired me 14:13 and then we tried it for our event 14:15 and it was really, really good. 14:17 So it's always stuck with me since then. 14:20 It's affordable too. 14:21 So when you go to the store, 14:23 there's like these huge green jackfruits that are sweet. 14:25 But then you get it in the can 14:27 you get them at Asian markets. 14:30 You can also get it at health food stores. 14:34 They're usually under $2 per can which is nice. 14:39 You can get two and it'll feed a family. 14:41 So it's affordable, cost effective, and healthy. 14:44 Nice. Yeah. 14:46 All right. 14:47 So now if you could put your jackfruit inside of there. 14:49 Absolutely, somebody is gonna get 14:50 a little chunky jackfruit here 14:52 'cause some of the jackfruit didn't want to break, 14:56 it's like apart. 14:58 Here, I'll take some from here. 15:00 Grab that spoon. Yeah. 15:03 I'll pour it over. 15:04 Okay. 15:05 Now if you could spoon that from there? 15:10 This pot get's hot. 15:12 All right. 15:14 There we go. 15:15 All right. 15:17 And if you see some pieces that didn't break before, 15:19 you can just break it while you're in there, okay? 15:24 All right. 15:25 And for other pieces that are thicker... 15:27 Yep for other pieces that are thicker, 15:29 you can chop them up. 15:32 So you can use a spoon or a fork. 15:35 One thing that I also like to use, 15:37 I'll put it in like a Ziploc bag and I'll pound it. 15:41 You put it in a Ziploc bag and pound it? 15:43 Yeah, when I have a lot of like a larger event or something, 15:46 just to be effective with time. 15:48 Okay. 15:49 All right, so now we're gonna pour 15:52 the peanut satay sauce... 15:54 Okay. 15:55 Over that. 15:57 And then what else do you want to pour? 15:59 Then we'll do some... 16:00 This is called liquid aminos. 16:02 Okay. 16:04 And it's a great thing to add. So just pour this. 16:06 It gives you, it's a soy placement. 16:08 Okay. 16:10 And a soy sauce replacement, 16:11 then we're gonna add some peanuts 16:13 that came with sauce. 16:14 Okay. 16:18 All right. 16:23 You got that going. 16:25 Yeah. 16:26 Smells amazing. 16:31 Okay, now we'll add some coconut milk, 16:35 you can get like coconut milk. 16:40 Okay. 16:42 And now, what you do is you just pull, 16:46 add your tortillas. 16:47 Okay. 16:49 You toast it in the skillet, few minutes or so on each side. 16:52 All right. 16:54 And then what you do is you take your jackfruit. 17:00 Okay. Okay. 17:02 So I'm going to take your cutting board. 17:04 Gotcha. 17:05 Put a little, we're finished with this. 17:07 Yep. 17:10 Take out. 17:12 Now, you warmed the tortillas? 17:13 Perfect tortillas. 17:14 Yep, then you'll put the jackfruit on here. 17:18 Okay. 17:20 Oh, nice. 17:22 Just like so. 17:23 Nice. 17:25 You can also add some other cabbage if you like. 17:29 A little bit of purple cabbage as well. 17:35 Okay. Nice, very colorful. 17:36 Yes, and then we'll take the lime. 17:39 We'll squeeze some lime juice. 17:42 Yeah, you know, that one's a little dull. 17:45 There we go. 17:46 Then we'll squeeze some lime juice. 17:51 A little extra peanut sauce for. 17:53 On top. 17:55 On top and then you're done. 17:56 All right. 17:59 I want to eat that right now, 18:01 but I'm excited to see 18:03 what our next recipe is gonna be. 18:04 What are we making next? 18:05 Our next recipe will be an Indian lentil stew. 18:09 For this recipe you'll need: 18:35 I'm excited to see this dish come together. 18:37 Normally, I don't like lentils 18:38 but I have a feeling yours are going to be delicious. 18:42 So where are we going to start with this dish? 18:45 Okay, so we're gonna start 18:46 and put some olive oil or water in a skillet. 18:50 Okay. 18:51 We'll also bring five to six cups of water to a boil 18:54 so the lentils can go inside that. 18:55 Okay, and we've already got our water in the pot. 18:57 We've got our water in the pot. 18:58 So now, I will take some lentils, 19:01 pour it in and let those boil for about 30 minutes. 19:05 All right. All right. 19:06 But we're thankful that this is television. 19:08 Yes. 19:09 And actually have a finished product. 19:10 Yes, we do. Yep, we'll look at that later. 19:12 Yes. 19:13 All right, so now in this skillet, 19:15 what we'll do, can you add some onions? 19:17 Absolutely. 19:19 As well as celery? 19:21 Sure. 19:24 And. And carrots? 19:25 And carrots and so the cool thing about this, 19:27 this base right here is called a mirepoix. 19:31 Say that, say that again? 19:32 A mirepoix. Mirepoix. 19:34 Yes, it's an excellent thing 19:36 that I was taught and I really am thankful. 19:38 It's a base for, 19:41 it's a French term and it's a base, 19:42 which really means that 19:44 it consists of carrots, celery, and onions. 19:47 So I really like that. 19:48 This will give you flavor 19:50 and a nice thing to build off of. 19:51 So we're gonna allow that to cook, 19:53 I'll turn the eye on and we'll let that sauté down. 19:55 Nice. 19:57 You can get one of those, okay. 19:59 We'll also let that sauté down with some garlic. 20:01 Oh, nice. 20:02 So put some garlic in there for additional flavor. 20:05 While the beans are boiling, I'll add some bay leaves. 20:09 And the great thing about bay leaves is 20:12 they're good for your body also, 20:13 sometimes when it comes to different types of beans 20:16 or sometimes it can create ingestion 20:18 or things like that, 20:19 this helps to fight against that, 20:22 so you go ahead and put that in your beans. 20:24 Okay. 20:26 So that helps fight against indigestion. 20:29 Yeah, and the different, like, 20:31 gas or toxins that could come from beans 20:33 so it helps to eliminate that. 20:36 So we'll go ahead and that's cooking and while... 20:40 Do you normally just want to let this 20:41 just sit or do you want to? 20:43 Yeah, you let it sauté. 20:44 Yep, you just let it sauté down. 20:46 Okay. 20:47 And this is one of my favorites. 20:48 What is it? 20:50 This is curry, smell that. 20:51 Oh, yes. Is that awesome? 20:53 That's one of my favorites too. 20:54 Right. Yeah. 20:55 So now we're gonna put some curry on here. 20:57 Okay. 20:58 And then I'll also give you cumin seeds. 21:00 Cumin seeds? Can you put that in there? 21:02 Sure. 21:03 I like it because it adds a nice element of flavor. 21:05 They all start to combine and it has a good base. 21:08 Next, we'll add some curry powder. 21:10 Okay. 21:13 Wow, that smells amazing too. 21:16 And some chili paste. 21:17 Chili paste, okay. 21:20 Just in case you thought 21:22 we didn't have enough things going in there. 21:23 Oh, I'll tell you, we got some flavor going on. 21:26 And we have some ginger, sliced ginger. 21:30 Too much flavor for the flame... 21:31 Too much flavor for the pot. 21:34 All right. 21:35 Okay, so... So now... 21:36 Do I want to mix this? 21:38 Yep, now you'll mix it. Okay. 21:39 And you want to look for the aroma 21:41 coming from the different spices 21:43 because that means the oils are being released. 21:45 Nice. 21:46 And those oils will be in your food 21:47 so it'll be more flavorful. 21:49 Nice. 21:50 We'll go and add that which is great. 21:52 Okay. 21:56 Perfect. 21:58 It's very colorful. 21:59 It is, and that shows in our previous dish 22:02 that you're getting lots of different nutrients. 22:04 Got you. 22:05 Now, recently you spoke at an event in Michigan. 22:09 Yes. 22:11 That was what over 1000 people in attendance, 22:12 it was about 4,000 to 5,000 people at that event. 22:14 Four to five thousand people in it, 22:16 what were you talking about? 22:17 My topic was weight loss 22:19 and ways to successfully combat it. 22:21 Okay. 22:22 So, just like these beans 22:24 really going back to the whole plant. 22:27 Another thing that I spoke about was that 22:29 fiber is really good for weight loss 22:32 because it acts like a broom within the system. 22:35 It doesn't dissolve and turn to fat, 22:38 it really helps eliminate toxins in the body. 22:40 So I like these beans. 22:42 I liked them as well 22:43 because they have protease inhibitors. 22:45 So, Around the World in 7 Days, 22:47 it was an awesome opportunity to speak there 22:49 and talk about weight loss 22:50 and ways to share the health message. 22:52 Nice. 22:54 So yep, so now this is done. Okay. 22:56 We're just gonna pour this into our beans 23:01 and it literally takes the flavor. 23:05 The beans will take the flavor of the mirepoix. 23:06 Okay. 23:08 We'll put some tomatoes in there as well. 23:10 All right. 23:12 And then we'll stir it around. 23:13 Look like it will be good. 23:15 I know, I really enjoy them 23:17 and then we're gonna put some cilantro. 23:19 Okay. 23:20 So you can just chop this up. 23:24 All right, cilantro's in there 23:27 and you don't have to use the whole handful. 23:29 It depends on how much you enjoy cilantro. 23:31 So put some cilantro in there 23:33 and then you just let it cook down, 23:34 allow all the flavors to assimilate 23:38 and you can put a little bit of pink Himalayan salt 23:40 or liquid aminos additional to the recipe 23:43 if you like to add a little more taste. 23:45 How important do you think flavor is, 23:48 a good tasting food? 23:50 How important is it? 23:51 You know, I used to never think 23:53 that I could eat plant based food 23:54 until I taste flavorful food. 23:57 So the food that we make should be palatable 24:00 and also healthy. 24:02 Absolutely. I like that. 24:03 Yeah. And that looks flavorful... 24:05 Nice. 24:06 And extra healthy. 24:09 What else are we gonna be making today? 24:10 Okay, for our next dish, 24:13 we will be making vegetable rice 24:15 and the ingredients include: 24:47 Okay, so we've got a lot of great spices and seasonings, 24:51 and onions and garlic, 24:54 but how are we gonna start this dish off? 24:56 Okay, so we're gonna start it off 24:58 with some brown rice. 24:59 Okay. 25:00 And I was taught this technique called negre, 25:02 which means you put the rice. 25:04 Yeah, but say that one again for me. 25:05 Negre. 25:07 Okay. 25:08 Basically it's brown and other rice 25:09 and it's open it up for cooking. 25:12 Gotcha. 25:13 So essentially we're just allowing the rice, 25:16 put it in a skillet. 25:17 You can put a little olive oil or water 25:19 and you just want to brown it in the skillet like so. 25:25 Can let it sit for a minute, 25:26 but let's look at what we're gonna put in there. 25:27 All right. 25:29 So we've got our onions ready. 25:31 So we will take this. 25:34 You want me to pour some onions in there? 25:36 Yep, so we'll put this all into this baking. 25:39 Okay. 25:42 Okay. 25:44 It goes all into the baking dish. 25:47 All right, and now you can pour some onions in. 25:51 Onions, okay. 25:54 Perfect. 25:56 And then if you can get some vegetable broth, 25:58 which is right here. 25:59 Vegetable broth? Okay. 26:01 Low sodium. 26:02 We want to pour this whole thing in here? 26:04 Yes. Okay. 26:05 And I really like it 26:06 because the rice absorbs the flavor 26:09 from the vegetable broth 26:10 so it doesn't, it's not so flavorless 26:12 and it's low sodium so it's better for you. 26:15 And why is low sodium so important? 26:17 Yeah, that's a really good question. 26:19 So hypertension is so prevalent so as diabetes, 26:22 and millions and millions of people are impacted by it, 26:24 whether it be pre diabetes or diabetes, 26:27 and sometimes they tend to go in tandem, 26:29 hypertension and diabetes, 26:30 although they're separate things, 26:32 so it's better to have to be preventative 26:34 in the lifestyle choices. 26:36 So I like to use low sodium or pink Himalayan salt 26:39 if I can use that or liquid aminos. 26:42 That's quite good. 26:43 So we'll and speaking of liquid aminos, 26:45 if you could pour some liquid aminos into the rice. 26:48 That is perfect. Okay. 26:49 And turmeric, 26:51 which is really good for the bones. 26:52 And you got to be careful with this 26:54 'cause it stains your clothes. 26:55 It really does. It really does. 26:57 I have some countertops 26:58 that are not so happy with me, but yes. 26:59 Yeah. 27:01 Then some chicken style seasoning, 27:02 which is incredible. 27:05 All right, then you'll add some minced garlic. 27:09 Some minced garlic. It's one of my favorites. 27:11 Yep, and if it doesn't come out, 27:13 you can use this too, perfect. 27:15 Okay, then just in case we didn't have enough garlic, 27:18 we've got garlic powder. 27:19 Yes. 27:20 We have garlic powder, put that in there. 27:22 Whoever I talked to after this 27:23 is not gonna be too happy with me. 27:25 Yeah, well hey, at least you enjoy the experience. 27:27 Absolutely. 27:28 So then we have some peas, some frozen peas, 27:31 you can put in there as well. 27:32 Okay. 27:35 Perfect. 27:38 Then we have some dried herbs, 27:40 you can put that in there. 27:44 Okay, now with brown rice, it does require more liquid 27:47 so I'm gonna add some additional water. 27:49 Okay. 27:55 Perfect, so the last thing to do is to stir it. 27:59 So you want to make sure 28:00 the flavor is distributed evenly. 28:03 So go ahead and stir that. 28:04 Now this is one of my favorite rice. 28:06 It is a bit of a creamier rice. 28:08 Okay. 28:09 It's just packed with flavor 28:11 and you can tap it with your favorite dish. 28:13 Nice. 28:14 So we'll tap it off with some aluminum foil. 28:17 Okay. Like this so. 28:19 Looks like it's gonna be very flavorful. 28:22 Can you smell it? 28:24 Look at the aroma. Isn't that incredible? 28:26 Yeah. Yeah. 28:27 And I do want to mention too, 28:29 with the lentil stew, with the bay leaves, 28:30 it's really important to make sure 28:32 when it's done cooking to take the bay leaves out, 28:34 to make sure you don't consume it, 28:36 it's just for cooking with so. 28:37 Got you. 28:39 All right, so there we go. 28:40 And now you'll bake this in the oven. 28:42 Okay. Put that in there. 28:44 All right. 28:45 Let's see. 28:47 And how long do you want to leave this? 28:49 This is for an hour. 28:51 Yeah. 28:54 There we go, perfect. 28:55 So just let that bake. 28:57 Now we'll go to our next dish. 29:00 What's the recipe for our next dish? 29:02 For our next dish, which is our balti beef, 29:05 the recipe requires: 29:48 Oh, I'm excited to jump into this recipe. 29:51 Yes, me too. 29:52 So where do we begin? 29:54 Okay, so what we're gonna do as you can get, 29:58 like a wok or you can get a skillet, 30:00 we're gonna start off. 30:01 We're gonna turn the heat on, 30:03 and we're gonna put a little bit 30:05 of water at the base. 30:06 We're gonna cook with water today. 30:07 All right. 30:09 We're talking about healthier option. 30:10 Put it there for you. 30:11 Thank you very much. 30:13 And if you don't mind you can also use chopped 30:14 or you can use thick onions. 30:16 You can go ahead and put the onions 30:17 and garlic in there. 30:19 Okay. 30:22 Perfect. 30:24 All right. Okay. 30:28 You just said the garlic in there. 30:29 Yep, you put the garlic in there. 30:32 Excellent. 30:34 Okay. 30:36 Now you can put the bell peppers. 30:38 Oh, yeah. 30:40 Bell peppers are delicious. 30:42 Look at the color in that, 30:43 that's something that you'll keep finding. 30:45 As you said before in previous episodes, 30:47 vitamin C is very prevalent in these peppers. 30:50 Indeed. 30:52 Yeah, so it's really good to see the different colors, 30:54 different nutrients, we'll also add the... 30:58 We'll add that second, we will also add the ginger. 31:00 The ginger? Oh, okay, so. 31:01 It gives it a nice different flavor. 31:03 Do you smell it? Yeah, I like that. 31:05 Strong, yeah. Love ginger. 31:06 Awesome. There we go. 31:08 So we got the ginger in there. Okay. 31:09 And then we'll add some curry powder. 31:11 Okay. 31:13 Which is this one right there. 31:15 I gotta smell everything before. 31:17 Yeah, that sounds really good. 31:19 Really, really good. 31:20 Okay, perfect. 31:23 All right, then we'll put some cumin seeds. 31:26 Okay. 31:29 There we go. Some fennel seeds. 31:31 Okay. 31:35 Perfect. 31:36 And now, we're gonna add our vegan beef strips. 31:39 All right. 31:41 Let me pour that in there. 31:43 Perfect. 31:44 All right, so now I'm gonna stir in 31:46 all these ingredients 31:48 and you want the vegan beef strips 31:49 to essentially absorb all of the flavors 31:51 that we've been putting in together. 31:54 So, just sauté that. 31:57 Do you like to travel? 31:58 I love traveling. 32:00 'Cause I see you use the curry powder 32:01 and all the stuff. 32:03 Yeah. It reminds me of the islands. 32:04 Yep, I definitely love traveling 32:06 and one of my favorite places I lived in Hong Kong 32:11 for a bit of time and studying. 32:13 So I really enjoy different international flavors, 32:17 and it inspires me to keep an open mind 32:19 and be open to other things you know, 32:21 and God has really led me in that way. 32:23 So open mind is great for everything. 32:26 Well, and so what we're gonna do now 32:29 is add some beef style seasoning. 32:31 Okay. 32:32 Right there, pour that over 32:34 and so this allows the beef to... 32:36 The vegan beef strips to really take 32:38 on a more meatier taste. 32:40 Gotcha. 32:42 So you put that in there. 32:46 Can you smell that? 32:47 The aroma is incredible. 32:49 Yes. 32:51 Fresh, the spices, there you go. 32:53 All right, so some chili garlic. 32:54 Okay. You can pour that in. 32:56 So we got little more garlic. 32:57 But and this is great. 32:59 It adds a little bit of spice in there. 33:00 Okay. 33:04 How does that look? 33:05 That looks amazing. 33:06 And now the last thing you'll add is the coconut milk. 33:09 Coconut milk. 33:10 You can get light coconut milk. 33:12 This gives it a creamy consistency. 33:14 Yes, and so this is something we can pour 33:16 over the rice we just made. 33:18 Okay. 33:22 So you just let this cook 33:24 and you allow the vegan beef strips 33:26 to absorb the sauce. 33:27 You could add additional water if you like, 33:28 you can pour a little in there. 33:32 That's perfect. 33:33 So you just allow it to cook down 33:36 and allow the peppers and the vegan beef strips 33:40 to come together and have a really nice flavor. 33:42 And long would you typically want to cook this? 33:45 You can cook this for about 10-12 minutes. 33:47 It's a nice stir fry that you can just pour over, 33:50 you know, the rice we just made. 33:52 And aren't you happy that we have 33:54 a finished dish already? 33:55 We do, and I'm very happy about that. 33:57 I am too 'cause I'm gonna taste it. 33:59 So what are we gonna make next? 34:01 Our next recipe is roasted vegetables 34:05 and for the recipe, 34:07 you will need: 34:45 So I see we have a lot of vegetables here. 34:48 Yes. 34:49 Typically, I haven't always been a huge vegetable fan. 34:52 I know it's good for us, 34:53 but I haven't always been a huge vegetable fan, 34:56 but I've seen you prepare this dish before. 34:59 It's well seasoned and I'm looking forward 35:02 to jumping into it, so. 35:03 All right. 35:05 What's the first step? Okay. 35:07 So we have our vegetables, 35:08 you want to make sure you chop up your zucchini, 35:11 your squash, your carrots, your onions, 35:14 and now I'm gonna chop up turnip. 35:16 Okay. 35:20 All right, just cut down the middle 35:22 and you can put like thick slices. 35:24 Okay. 35:27 All right. 35:28 So thick slices, all right. 35:30 Yep, thick slices and if you want, 35:31 you can, you know, make it a little less thick. 35:35 Okay. 35:36 All right, so we have this 35:38 and what we can do is you can put this in there. 35:40 In here, okay. All right. 35:43 All right. 35:47 Now... 35:48 I'm not gonna mess with that knife in your hand. 35:52 Oh, man. 35:53 Okay, so now we have this and actually, 35:56 I want to start with the sauce first 35:58 so we'll put the turnips in after. 36:00 After, okay. Yeah. 36:01 Okay, so we'll put some garlic, you can put that in there. 36:07 Some olive oil... 36:12 brown sugar or honey, 36:15 Brown sugar or honey, okay. 36:21 Then we'll put some fresh 36:25 or actually dried herbs. 36:28 All right. 36:29 Then we'll cut a lemon. 36:31 We'll use a little. That citrus flavor. 36:33 Exactly, you get little lemon juice in there. 36:36 And then if you like to use additional 36:38 as the recipe calls you can add a little bit more 36:42 of olive oil or water. 36:45 So you'll mix it together. 36:53 Perfect. 36:54 So now and you can add a little bit more. 36:58 Little more, all right. 36:59 Then we'll put our vegetables in. 37:01 Oh, okay. 37:03 Now, we just toss them in this. 37:08 There we go. 37:10 This is an exciting way to eat vegetables, exciting. 37:13 So I toss that together. 37:15 Now do you want to... 37:17 Do you mix this typically so that it gets all? 37:20 Okay. 37:21 Yep, we'll just mix it through. 37:27 All right, you can put those in there. 37:30 Then you will put your zucchini in. 37:32 Okay. 37:38 Just keep mixing those in. Okay. 37:40 And we'll put some onions. 37:42 One of my favorites. 37:44 Yep, we have it all well seasoned. 37:50 So are you a huge vegetable fan? 37:52 You know, I like vegetables when they are seasoned 37:55 and the more that I eat plant based, 37:57 the more my taste buds change. 37:58 I think when it comes to health, 38:00 it's a lot about habit and taste buds 38:02 and our taste buds could literally change 38:04 by our habit. 38:06 So the more that I have plant based food, 38:07 the more, thank you, 38:09 the more that I really crave it and, oddly enough, 38:13 I found that carrots are actually sweet. 38:15 Really? 38:16 Yeah, they're actually sweet. 38:18 So it's a really cool thing, 38:19 we'll start putting more of that in there. 38:21 So do you see how it's well seasoned there? 38:23 Yes. 38:24 So what we'll do, we'll go ahead 38:26 and pour this onto the baking sheet. 38:28 Okay. 38:30 So... 38:31 I can hold the bowl for you if you want to. 38:34 Teamwork makes the dream work. 38:35 Teamwork does make the dream work. 38:37 There we go. 38:38 All right. All right. 38:40 And so then I'm gonna top it off 38:41 with a little bit more lemon, 38:42 just to make sure it brings out the flavors 38:44 and to complement it. 38:48 All right, so now this is ready to go into the oven in the bit. 38:50 All right. 38:52 And then what do you want to put this on? 38:55 When you put it in the oven? 38:56 You want to turn it to about 400 degrees 38:58 depending on your oven. 38:59 Okay. 39:01 So you put that in there. 39:03 There we go. 39:07 All right. 39:09 There we go. 39:12 It's low watt there. 39:16 There we go. Perfect. 39:17 All right, so you let that bake. 39:19 Uh-huh. 39:20 And while that's baking, okay. 39:21 While that's baking we will start our plantains. 39:24 Okay. 39:25 So we'll go to a skillet and what we'll do, 39:29 the great part too 39:31 and the best time to use plantains is when it, 39:33 you see it get a little bit darker. 39:35 Okay. 39:36 That's when the sugar is at surface. 39:37 It's still good. 39:39 It is still good. 39:40 Don't be weary about that. 39:42 You can have it either way. 39:43 But for this for a contrast, 39:46 I like it when the sugars 39:47 have gotten a little bit darker. 39:49 So I go ahead and just cut a little bit 39:50 inside that's gonna go with our slit 39:52 and I just take the skin off. 39:55 Yeah, peel it like so. 39:57 And if you could, you can just cut it down. 40:01 Sure. 40:02 Length wise, right there 40:04 and I'll peel this one. 40:08 Okay, there you go. 40:13 Perfect, and I'll give this one to you too. 40:16 All right. There you go. 40:18 Same thing, cut it in the half. 40:19 Same thing, yep. 40:21 And while you're doing that, 40:22 I'm gonna heat the vegan butter. 40:25 Okay. 40:26 As well as the water that we will add to this. 40:33 Nice. 40:35 All right. 40:37 So that's perfect, so you're letting that. 40:40 So you let that melt a little bit? 40:42 Mm-hmm. Okay. 40:43 And we'll go ahead and put this and you can cut that in half. 40:46 We'll go ahead and put the plantains in there, 40:49 and I don't add any additional sugar 40:51 or anything like that. 40:53 Just have it as is which is really nice. 40:54 Nice. 40:55 There we go. 40:59 So you let that melt in there. Perfect. 41:02 I think I messed that up. 41:03 Nope, that's good. 41:05 And then I'll cut it halfway for you too. 41:06 Yeah, I think they're perfect. 41:08 And then you can just peal it away. 41:10 Yep. 41:12 All right. 41:14 All right. 41:16 And then I'll cut it length wise. 41:18 Oops, things are flying over here. 41:20 That's excited. 41:21 All right, so I'm gonna add the other pieces to it. 41:26 Let's see. 41:28 Perfect. 41:30 Just that last bottom. 41:33 There we go. 41:34 Yeah, go ahead and cut that lengthwise. 41:38 Perfect. All right. 41:41 Then all you do is let this cook down, 41:43 you let your vegetables bake and that's your recipe. 41:46 So what you want to do, 41:48 you want to brown it on each side too. 41:49 So you're gonna let this cook down 41:51 and then you'll flip it over and cook it on each side. 41:53 Okay. 41:54 And just for a couple minutes and you're done. 41:56 That's all you need. 41:57 Wow, that's wonderful. Very simple. 41:59 And yes, as simple as nutritious, it's delicious. 42:02 Yes. 42:03 And you're good to go. What are we making next? 42:05 Our next recipe is pumpkin pot sticker dessert. 42:11 For this you will need: 42:55 Wow, this sounds like an exciting recipe, 42:58 one that's gonna be flavorful and have a sweet flavor to it. 43:02 So we've done, you know, we've had the vegetables, 43:06 we've had a couple of other dishes, 43:08 but this one is gonna be sweet. 43:12 What do we start with first? 43:13 Dry, wet, ingredients, which one? 43:16 Good question. 43:17 So we're gonna combine our wet but first I want to tell you 43:19 why I was really inspired to do this. 43:21 Okay. 43:22 So in Curacao, 43:24 which is an absolutely beautiful island, 43:25 there's so, the houses are painted different colors, 43:29 super beautiful. 43:30 And one of the things that is famous there 43:34 is essentially these pumpkin pancakes. 43:36 So what we're doing today 43:38 is we're gonna take this mixture 43:40 and create the feeling similar 43:43 to the pumpkin pancakes in Curacao, 43:45 and we're gonna put it in pot stickers 43:47 and put our own little flavor to it 43:48 but that's what it's inspired by. 43:50 So we'll go ahead 43:52 and put the wet ingredients in here. 43:54 So I'll give you this, 43:55 so you can put the pumpkin in there. 43:58 All right, look at that pumpkin. 44:02 I like pumpkin pie. Do you? 44:04 Yeah, pumpkin pie is pretty good. 44:06 Yeah, pumpkin's good. All right. 44:08 Then we have some applesauce. 44:10 Okay. 44:12 I'll pour this in. 44:14 Then next, I'll give you the coconut... 44:17 Oh sorry, the pineapple juice. 44:18 Pineapple juice, all right. 44:20 Perfect. 44:21 More tropical flavor. 44:23 Yep, okay. 44:25 And then I will mix the dry ingredients. 44:29 Okay. 44:30 Also, can you put some vanilla? 44:32 Vanilla, okay. 44:34 This gives it a nice flavor, as well as the milk. 44:37 All right, and you want me to mix this around? 44:39 Yep, you can mix that around. 44:41 Okay. 44:42 And I will take care of the dry ingredients. 44:46 Can you pass me that spoon over there? 44:47 I sure can. 44:49 Thank you very much. You're welcome. 44:51 All right. 44:52 You know, I have a funny situation 44:54 with applesauce 44:57 when I was younger, and my cousins, 45:00 I had to two cousins that were twins. 45:02 Yeah. 45:04 That are twins and my mom, 45:07 she used to always want us 45:09 to get our nutrients and all that stuff. 45:12 But she had to find a way to give it to us 45:13 that we would we would take it in. 45:16 And I remember, you know, 45:18 how applesauce is supposed to be green? 45:20 Yeah. Ours would be brown. 45:21 Wow. 45:23 Because she would be opening up capsules of herbs 45:25 and all that stuff or whatever she was putting in there 45:28 and put it in our applesauce. 45:30 Wow, so you had a healthy applesauce. 45:32 Yeah, one that I wasn't too fond of eating. 45:36 But, and it was it was brown like my, my cousins. 45:39 They call their EV, on EV and they'd always say 45:43 no, no more applesauce EV like in that little, 45:46 in their little voice. 45:48 But yeah, now our applesauce was not green 45:52 in my house growing up. 45:54 Yeah, it's um, 45:55 applesauce is definitely an acquired taste, 45:57 especially when you have that going on. 45:58 Yeah. 46:00 I also like applesauce too when it comes to baking 46:03 because it can give it a nice consistency. 46:07 So if you making like vegan or plant based desserts, 46:10 it doesn't have to be so dry, 46:12 so I like applesauce as a nice binder. 46:14 In that way, it is mixed in something 46:16 but something little sweet. 46:17 Yeah and flavorful. 46:19 Yeah, so here are the dry ingredients 46:21 and I wanted to take a moment and look at this, 46:24 this is ground flaxseed which is incredible. 46:26 You can put this in your smoothies, 46:27 I'm adding a little bit in this, 46:28 there's a lot of health benefits in this. 46:30 Okay. 46:31 It also has fiber which is great for the body, 46:33 helps cleanse it, helps to keep you regular, 46:36 it just is really good for you, 46:38 and it's good to put in your smoothies. 46:39 So I'm gonna put a little bit of this 46:41 in the dry mix. 46:42 Okay. 46:43 And then what we're gonna do, 46:45 and if you gonna keep stirring, 46:46 I'm gonna pour a little bit of dry mix 46:47 into this pumpkin mix. 46:50 Nice. 46:51 So this is gonna make it thicker. 46:56 Of course when pancakes are made, 46:59 we put a little bit of baking powder, 47:01 but we don't necessarily need that for this. 47:03 All right. 47:04 So we'll go ahead and just keep stirring that in. 47:07 Gotcha. 47:09 You say, well, let's thicken it up. 47:11 Is this what? 47:13 Yeah, it thickens it up. 47:14 Okay. 47:15 And you can put additional, let's say flour, 47:18 something in there if you like to. 47:20 Okay. 47:21 All right. 47:23 Just wanna get that, 47:24 the dry ingredients mixed in there, real well. 47:27 Perfect. 47:29 Nothing worse than biting into something 47:31 that's supposed to have like a liquidity type of thing 47:35 and then tasting some powder. 47:36 Exactly. Nothing worse than that. 47:38 Yep, but it's good to mix it thoroughly through. 47:41 So now what we will do 47:47 is take these wonton wrappers. 47:50 So would you like this plate here? 47:51 Yes. Perfect. 47:54 Okay, so what I'm gonna do is take the wonton wrappers. 47:58 Okay. 48:00 And lay them out. 48:04 Where can you find wonton wrappers? 48:06 You can get it 48:07 in just your local grocery store 48:09 in the either vegetarian aisle, it's refrigerated. 48:14 So normally I'll get it next 48:16 to like the vegetables or salads, 48:18 it'll be off to the side. 48:19 So it's a nice thing to use 48:23 and you can fill it with whatever you like. 48:25 Gotcha. 48:26 So I'm gonna just lay these out 48:29 and if you can, take a dab of that 48:33 and I'll show with you the first one 48:35 and then you can go ahead and take this. 48:37 Thank you very much. 48:38 Gonna put a little just like that. 48:40 Okay. 48:41 So you want maybe just a little less too. 48:43 Yep, so just a little in there 48:48 and so, yep, you can do that. 48:50 That's perfect. All right. 48:52 Okay. 48:53 And so, you'll keep doing that and I'll top off each one. 48:56 Each dab that you put in there with some raisins. 48:59 Okay. 49:00 Oh boy, I got another story about that 49:02 I might tell you that at another time. 49:04 Okay. All right. 49:06 I've had some good food experiences 49:08 and some horrible food experiences. 49:12 Well, I'm thankful hopefully today will be a great one. 49:15 Absolutely. It has been thus far. 49:17 Awesome. Yes. 49:19 So go ahead and put some raisins in there. 49:20 Okay. 49:21 And then we're gonna take water 49:23 and put on the edges is essentially 49:25 it creates like a glue for the wonton. 49:27 Gotcha. 49:28 So I'm gonna put some water, 49:30 brush it on the edges 49:31 and now I'll fold it over like a triangle. 49:35 All right. 49:36 Then press each side. 49:38 And that's why you don't want to put too much in there too. 49:40 Exactly. Yep. 49:42 So I'm gonna brush each side and if you can fold it for me. 49:45 Okay. 49:46 So I'll do like this. 49:51 All right. 49:52 Okay. 49:53 And you just fold it over. 49:56 Like so? 49:57 Yep, perfect. 50:02 All right. 50:03 Oh, okay. 50:05 It's not as intimidating as it may seem. 50:08 Yep, I like it because it's a nice dessert. 50:12 It's not too much. 50:13 It's not too sweet 50:15 and you also have pumpkin in it, 50:16 which is great. 50:17 And if possible, I think a really good, 50:19 a big component for me is, 50:20 you know, supporting local farmers. 50:22 Okay. 50:23 So if you can get, you know, 50:25 different items from local farmers, 50:26 that's really good to help support our academy 50:28 and to support our fellow brothers and sisters. 50:30 Now, how do you go about doing that though? 50:33 So for me, it depends 50:34 on the different types of dishes that I'm making. 50:36 Okay. 50:38 I will sometimes go to farmers markets 50:39 where a lot of the different farmers come together 50:42 and I also will go and call around so for example, 50:46 when I was coming to different areas, 50:47 I'll call around and search local farmers 50:50 and see if they have the items. 50:51 It depends on the season. 50:53 So it's really important to do that. 50:54 I love that. 50:56 Absolutely, okay. 50:57 So I'm almost done with these. 51:02 Perfect, and you just pressed down 51:03 on the edges and to seal it. 51:06 That's perfect. 51:07 All right, just the last one. 51:11 So while you're finishing that up, 51:12 I'm just gonna heat up our skillet. 51:14 Okay. 51:17 All right. 51:18 And we're getting to my favorite, favorite part, 51:21 which is cooking them so we can later eat them. 51:24 Yes. 51:25 My favorite part is eating them. 51:27 Yeah, that's one of my favorites too. 51:28 So, you just put these in the skillet. 51:31 Okay. 51:34 Perfect. 51:37 This one over here had a little leak. 51:40 No problem and then, okay. 51:44 Just tighten up the edges right there. 51:45 It's perfect. 51:47 That one, okay. There's a lot in there. 51:49 Gotcha, we got no problem. 51:50 Okay. All right. 51:52 So this is gonna cook down and then you just cook it 51:56 on each side for a couple minutes. 51:57 If you want it to be a little bit crispier 51:59 on the outside, 52:00 you could add a very little bit of olive oil 52:04 or something like that. 52:06 And then you'll dip it into your favorite vegan sauce 52:09 or dessert sauce. 52:11 So that's our pot stickers. 52:14 Well, lovely. I can't wait to try those. 52:18 You have a lot going on 52:20 with all of the different dishes that you make. 52:23 But you're not just a vegan chef. 52:26 You're into wellness. Yes. 52:28 Wellness is my main motivator. 52:29 And so with Around the World in 7 Days, with ROCK, 52:33 you really want to get into the community. 52:35 You want to have a presence in the community. 52:37 Yes. 52:38 What are you working towards? 52:40 Yes. 52:41 So right now working towards forming 52:43 a brick and mortar in the city 52:44 where it can really be a place 52:46 that people can get health information, 52:49 and that we can really connect with them 52:51 and share pivotal data. 52:54 And I think a lot of times it comes 52:56 with a lack of information that we share. 53:00 Like, for example, 53:01 when I went on this wellness journey, 53:02 I had no idea 53:05 that plant based food could taste good 53:07 and nor did I realized the impact it had on the body. 53:10 Since eating a plant based diet myself, 53:12 I've gained way more energy 53:15 and it has definitely helped with trimming down 53:19 and it's just important 53:20 to share that with the community. 53:21 So we're working on ways to be more accessible. 53:24 And that's what we're working on right now. 53:26 Nice. Yeah. 53:27 And you deal with diabetes, you deal with obesity, 53:29 you deal with hypertension, you deal with all these things? 53:31 What are... 53:33 Did I cover all the things or are there more or what? 53:36 So we do with different components 53:37 of wellness and like that, 53:39 so for example, we do health talks. 53:42 Organizations will book us for that. 53:44 And we've done diabetes workshops 53:47 and facilitated in the Detroit area, 53:50 and we've had really good feedback from those 53:53 who have attended our events. 53:56 And also we've done it in the Flint area 53:58 and really enjoy that experience. 54:00 It's really nice to really connect with people 54:03 and share information 54:05 and not only that build friendships and bonds 54:07 over something that's important. 54:09 At the end of the day if we don't have our health, 54:12 that's really hard to sustain. 54:13 Absolutely, I've heard that saying 54:14 health is wealth and that's so true... 54:16 Yes, it is. 54:17 Because if you are wealthy. Yes. 54:19 But you're unhealthy, you're miserable. 54:21 Exactly. 54:23 You know, money can't buy happiness, 54:24 money can't buy you health, 54:28 you have to actively, take an active role 54:30 in taking care of your health. 54:32 Yes. 54:33 And one of the things that really inspires me 54:35 is living longer, healthier lives. 54:38 I know there's someone that I know he's 95 54:41 and he is just a phenomenal. 54:43 He has so much energy, 54:45 he can do so many different things. 54:46 But at the end of the day, 54:47 it's about eating better 54:49 and really having a healthier lifestyle. 54:50 Absolutely. 54:51 Well, I want people to know 54:53 how they can get in touch with you. 54:54 So we're gonna put up your address 54:56 on the screen right now. 54:57 Sounds good. 54:58 So they can get in contact with you. 55:00 Okay. 55:01 Nicole is the founder of Around the World in 7 Days 55:04 working to improve the health in communities 55:07 around Detroit, Michigan, 55:08 through wellness workshops, 55:10 cooking classes, and wellness consulting. 55:14 If your church would like to share a message 55:16 of holistic wellness with your community, 55:19 then visit her website AroundTheWorldIn7Days.com. 55:23 That's Around The World In 7 Days 55:26 with the number 7.com. 55:29 You may also call (248) 270-2103 55:34 or write to Around the World in 7 Days, 55:37 P.O Box 87136, 55:41 Canton, Michigan 48187. 55:45 We made a lot of delicious dishes 55:47 from around the world today. 55:50 Tell us what we made? Let's take a look. 55:51 Okay, during our journey, 55:54 we made some delicious vegetable rice. 55:57 In this rice, it's rich in and has a creamy consistency. 56:01 There's vegetable broth, 56:03 we also have peas and onions and garlic in there. 56:07 So it's super flavorful. 56:09 Our next dish that we made 56:12 is our Curacao fusion tacos which are excellent. 56:15 They have jackfruits, cilantro, lemon and peanut satay sauce. 56:20 Our next dish is the balti beef 56:23 which goes really well over the rice. 56:25 And in the balti beef 56:26 we have peppers, onions, garlic, 56:30 and for our next dish, we did a lentil Indian stew, 56:35 which is really flavorful, has a mirepoix base. 56:39 We have your fresh herbs and spices. 56:42 It's great because it has protease inhibitors in it too. 56:45 And our next dish we had 56:47 was grilled vegetables along with plantains. 56:51 So these are great sides 56:53 and our final dish are the pumpkin pot stickers 56:56 with your vegan dip. 56:57 Wow. 56:59 We made a lot of amazing things. 57:00 What is one thing that you would like 57:03 for our viewers to take away? 57:05 One thing that I would like our viewers to take away, 57:07 essentially is, it's never too late 57:10 to take a step towards wellness. 57:12 Holistic wellness includes the health 57:14 of our mind, body, and spirit. 57:15 So it's never too late to take that step. 57:18 Absolutely, well we've taken that step many times today. 57:21 Thank you so much for preparing all these wonderful dishes. 57:23 And thank you for joining us. 57:25 Make sure you join us next time. 57:27 Until then, God bless. |
Revised 2019-10-21