Participants:
Series Code: TDYC
Program Code: TDYC200001A
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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. 01:09 Well, welcome to 3ABN Today. 01:11 My name is Curtis and this is Paula, yes, aprons. 01:17 These are new aprons right, Honey? 01:18 New aprons. Yes. 01:20 What's today's program? Well, first of all... 01:21 Today's program is all about giving our kudos. 01:27 Kudos to... 01:28 Tobago. Tobago. 01:30 All right. That's right. 01:31 We went there earlier a few months ago 01:33 and they gave us these aprons, 01:35 had a wonderful time there in Tobago. 01:37 And for two weeks, I think we did the healers, 01:42 this acronym called the Healers, 01:44 H-herbal medicine, E-eating, 01:48 A-adulation, L-liquids, E-exercise, 01:51 R-rest and S for sunlight. 01:53 So each letter was the night 01:54 and I had a wonderful crowd there as well. 01:57 Yes, go on. 01:58 I think that the thing that was so wonderful about it 02:00 was that they have every year ASI. 02:05 ASI comes to Tobago 02:07 and Trinidad and do different programming. 02:09 And so every year 02:11 when they would do the programming, 02:12 they would bring a pastor in, they said, 02:13 this is what they said. 02:15 They call evangelists 02:16 and they would do the evangelism. 02:18 And then Joy, 02:19 which we're going to be feature her in a little bit. 02:21 Then Joy, which is Diamond Andrew's wife, 02:23 she said, 02:25 "Why don't you get some cooks like the Eakins to come in?" 02:26 Yes, yes. 02:28 So we were the first ones to ever be on a program 02:31 that was actually doing cooking and lecture at the same time. 02:34 ASI for all... ASI, you know. 02:36 We got to picture them and Joy and Diamond Andrew. 02:39 Look at that picture right there. 02:42 So, of course, that's Diamond Joy there 02:45 on the right. 02:46 And that's Paula in the middle. And that's me on the left. 02:48 I think they can figure that one up. 02:49 I think so. 02:50 Yes, so, but they brought us in, 02:52 we're very grateful for that. 02:53 I think after that, or two weeks after that, 02:55 I think 3ABN came there to Trinidad and Tobago 02:58 a few weeks after them as well. 03:00 So had a wonderful time. 03:01 And I think we also have a video clip of the crowd too. 03:05 So I think we can run that video clip as well. 03:07 So it was a wonderful occasion there 03:09 and there's a crowd there, 03:11 and they were very gracious of coming there. 03:13 And I mean, every single night. 03:16 They came from Trinidad, of course Tobago, 03:19 and from all over the islands in the area, 03:21 and that looks like you there in the corner, Honey. 03:24 But they were very, we were very well received 03:27 there in Tobago. 03:29 And so the whole week there, 03:31 I think we had that last Sabbath, 03:34 we started back, 03:35 I had a baptism the last Sabbath as well. 03:38 So we're very gracious that they were there 03:40 and they gave us 03:42 a very great accommodations as well. 03:44 So we're very grateful for those there in Tobago. 03:47 Now, I think the thing also was very interesting, Curtis, 03:50 and that is that I've been trying 03:51 to find out my roots. 03:53 I come to find out that my people, 03:56 my peoples are actually from the Blake family, 03:59 are actually from Trinidad, Tobago. 04:01 That's right. 04:02 And so I got a chance to meet them over there. 04:04 You met guy, yeah. That's right. 04:06 Yeah, so that's some... 04:07 Got some connections there. It was just good. 04:09 It was God send set up programs. 04:12 Yes, wonderful, wonderful. 04:13 Now one of the things 04:14 that was so unique there, Curtis, 04:16 was that, you know, 04:17 whenever we go to a different place, 04:18 we always want like Trinidad, Tobago. 04:20 I always want to know ahead of time 04:21 their super foods. 04:23 Now a superfood is what really is a food people grew up under. 04:26 They're used to having it. 04:28 And so while we were in Tobago and Trinidad area, 04:31 I want to know what was their foods 04:32 where they eat, 04:34 and of course, by being there and then eating the foods 04:36 that were there available to us, 04:37 it actually kind of got my brain move in. 04:40 Okay. 04:41 So that I was actually ready to say, 04:42 let's get some recipes developed for Tobago. 04:46 And that's why we're doing Tobago cuisine today. 04:49 And they granted us 04:50 with these wonderful aprons here as well. 04:53 And we were very surprised for that. 04:54 And I think I've learned how to make some cane juice. 04:58 Yes, you did. 04:59 Yeah, I did that 05:00 and bake some bread out of the oven 05:02 and that was interesting too. 05:04 Yes, it was. 05:06 Very interesting, very interesting. 05:07 It was wonderful, 05:08 the people were just absolutely fantastic. 05:10 Very God centered. 05:12 The audience was wonderful and we're just thankful to God 05:14 for the opportunity to be able to go 05:16 to Tobago area. 05:17 That cooking class was a... 05:19 It was jam packed, I mean, standing in the room, all, yes. 05:21 Cooking class. Oh, mercy, mercy. 05:22 So we did one of those cooking class, 05:24 but that was something 05:25 so we're going to dedicate this program 05:27 to those in Tobago and Trinidad, T&T. 05:30 T&T. Trinidad and Tobago, T&T. 05:32 Our very first recipe, believe it or not, 05:34 before we even show the ingredients to it, 05:35 is that while we were there, 05:37 we were learning about the foods, 05:38 the native foods of Tobago. 05:40 And one of them was a thing 05:41 that was actually called Farine, 05:44 which actually is 05:45 and I'm going to talk about that 05:47 as we get ready to look at the very first recipe 05:49 for this one here which is our Farine 05:52 and we're using the recipe that we developed 05:55 while we were there in Tobago. 05:56 You kind of changed the name, got a name to it. 05:58 I'll tell you why. Okay. 05:59 First let's look at that ingredients. 06:01 All right. All right. 06:03 It's called Farine A La Joy. 06:35 Okay, Farine A La Joy. 06:37 Now this is really... 06:39 Where did the joy come in from? 06:40 Well, joy is actually Diamond's wife. 06:44 And they have a recipe 06:46 that they had kind of put together 06:47 and we began tweaking some things up 06:49 and we said, 06:50 what are we going to call this recipe? 06:51 And we say it Farine A La Joy. All right. 06:55 So this is dedicated to her and so we did that. 06:58 And that's one of the manger dishes 07:00 there in Tobago. 07:01 Yeah. 07:03 It's actually called a survival food, 07:04 because the fact that cassava grows 07:06 very readily there in that area. 07:08 And believe it or not, 07:10 the cassava itself is 98% carbohydrate. 07:14 I mean Creator God did something on that. 07:16 Okay, that's a survival food. 07:18 We talked about carbohydrates are important, 07:20 also to every part of the body system. 07:23 This is a beautiful recipe, 07:25 because you see all the gorgeous ingredients. 07:26 Yes, we got be colorful. 07:28 I'm gonna have to go ahead and start chopping up the, 07:29 just chop little bit fine the pepper for me, 07:31 the grated pepper and also the onion for me. 07:32 All right. 07:34 And the thing I liked about this 07:35 was when I was looking at this cassava, 07:38 it's actually a root vegetable, it grows underground, 07:42 it kind of looks almost like the sweet potato. 07:45 And then yet, when you look at the cassava itself, 07:48 once they actually bring it out, 07:51 they wring out the water from it. 07:53 They then they actually put it through a cheesecloth, 07:55 and once they get done with everything 07:56 they sit out in the sun for about three hours... 07:58 Oh, three hours, huh? 07:59 Via you get the cassava itself 08:02 and that's the cassava ground up. 08:04 It looks just almost like, 08:06 it reminds me of something like 08:08 Farina or Grits that we see in the North 08:12 when we get ready to fix stuff, a little bit more grainier, 08:14 but this is so unique 08:16 because basically when you're using the Farine, 08:19 you're usually using it with sugar and milk. 08:22 And on this particular recipe, 08:24 it is totally all vegan 08:25 and is using all veggies, all right. 08:27 So now this can be used like a breakfast dish or... 08:30 It can be a breakfast dish. 08:32 It can be a... 08:33 We're going to do it right now 08:34 in a dish like almost like a rice dish. 08:36 We want to fix it 08:37 because it's going to go with something else 08:38 we're going to do later and... 08:40 Seemed to very versatile. 08:41 Cassava flour they have, 08:43 they make all kinds of cookies and cakes, 08:45 they use it for everything. 08:46 That is amazing to me. 08:48 To be honest with you, I've seen cassava, 08:51 the whole cassava root in America at the stores 08:55 and I've kind of like, okay, okay, 08:58 and until I went to the break it. 08:59 Oh, yeah, yeah, we got... Okay, let's get that. 09:01 But we did find it in Huntsville, 09:03 where we live in Huntsville, Alabama. 09:04 We found it. 09:06 And so anyway, 09:07 this recipe once again is very easy. 09:09 Everything is going to go in. 09:10 I already have the Farine ready to go. 09:12 So what we're going to do, 09:13 I'm going to sit this right here, Curtis, with you 09:14 because we don't know when we can... 09:16 Now we work... 09:17 Now those who are interested, 09:19 where can a person normally find this in the... 09:20 In your oriental stores. All right. 09:22 In some of your health food stores, 09:24 not quite 09:25 in your regular supermarkets right now. 09:27 I've not seen them there. So health food stores. 09:29 Or you might have to get online. 09:31 You said oriental or... Oriental. 09:33 Okay. Okay, Indian. 09:34 Oh, Indian? 09:35 Oh, definitely, you'll find it there as well. 09:37 And so, yeah, it's there. It's available. 09:39 It's got a nutty flavor, it doesn't, it has no fat, 09:43 no cholesterol, no wheat. 09:45 So it's actually good for individuals who are on a, 09:48 have a high glycemic index 09:50 and someone who's actually Celiacs, 09:53 they can actually make this as well. 09:54 Right, right. Okay, no gluten. 09:56 So, so, so what we're going to do 09:59 is we're going to start putting together 10:00 because all we going to do is begin to add... 10:01 Now you purchased this already like this 10:03 as it is or what? 10:04 No. 10:06 What happened was 10:07 when we got ready to leave Tobago, 10:09 they gave it to us. 10:10 Okay, I know if you gonna say that now 10:12 'cause we took it with us so, 10:14 but they didn't say anything, but now... 10:16 They said that was dry. 10:18 They didn't bother. Oh, was dry? 10:19 No, no, no. Well, you put that out there. 10:21 Yeah, we're back home now in the United States. 10:24 So we brought that. 10:25 But normally if a person finds this 10:27 in their location, 10:29 can he find it just like this? 10:30 They'll find just like this. Okay, yes. 10:32 Okay, it's coffering. 10:33 Okay, let's just start dumping in the things there, 10:34 I'm going to put on, 10:36 just go ahead and just put the onions in. 10:37 This is a real easy recipe, the onions are going in. 10:39 Let me give you one each, baby. 10:41 Oh, okay. 10:42 Farine A La Joy. This is one. 10:44 A La Joy named after Joy, okay? 10:47 And I'm going to go head on and put in the celery. 10:51 And you're putting in the red peppers. 10:53 And we want to put in the yellow peppers. 10:57 Look at that. I mean, look how pretty it is. 10:59 All right. 11:00 We're going to put in that one last pepper. 11:02 Get all the goodies. 11:04 All right, 11:05 and we're going to put in a celery. 11:06 Here is celery. 11:08 This is the scallion is going in. 11:09 It's very colorful. 11:11 Very, very colorful. All right. 11:12 And we're going to put in believe it or not, 11:14 it uses nutritional yeast flakes. 11:17 All right. 11:18 And also go ahead and put that in. 11:20 And then we're going to add in our garlic. 11:24 And then we're going to add in... 11:26 Oh, sea salt or what? 11:28 This is a smoked paprika. 11:29 Oh, paprika. Okay. 11:30 Right. 11:32 Okay, and then we're going to put 11:33 the salt in. 11:35 Yeah, yeah, yeah. 11:36 And we're going to just stir it up. 11:37 We've got some oil and water left. 11:39 We got the oil and the water left. 11:40 And you're going to go ahead 11:41 and put that oil in with the water. 11:43 And I have... Oh. 11:44 This is gonna switch. 11:46 Because you know, water and oil don't mix. 11:48 Ha-ha. 11:49 This was absolutely fantastic 11:52 to really learn about this food. 11:53 I think when we did the cooking class. 11:55 It was on that Sunday... 11:57 Diamond made this. 11:58 Diamond made that and Joy, 12:00 I think Diamond's their niece Michelle. 12:03 Michelle is the one that actually gave us 12:05 got the Farine for us. 12:06 Yes, sure did. 12:08 And so we did that 12:09 and I think the cooking class was actually on YouTube. 12:13 It's on YouTube. 12:14 Yeah, all the program we did is on YouTube. 12:15 The whole ASI week. Yes, the whole week. 12:18 Yeah. Yeah. 12:19 It's all on YouTube. All right. 12:20 So now, it's so simple, 12:22 it's so easy, believe it or not. 12:23 Now, you're going to go ahead slowly add that in, 12:25 like stir that around, Curtis. 12:27 Slowly. Okay. 12:29 Okay. Alrighty. 12:32 Okay. 12:34 You're doing a fine job, Honey. Thank you. 12:35 You're welcome. All right. 12:37 So all we're doing is this. 12:38 I mean, you know, 12:40 this is her recipe, Joy's recipe, 12:42 a little bit of tweaking going on. 12:44 Little bit, just a little bit tweaking. 12:45 Now it's just going to be very interesting with this. 12:47 And I know you're saying, say what? 12:49 Well, we're going to actually put this in a dish. 12:51 And believe it or not, 12:53 the liquid is going to that cassava 12:56 is going to grab a hold of that liquid 12:57 and it's going to firm up. 12:59 And when you see at the end of the program, 13:00 you are, it's gonna blow your mind, okay. 13:02 So we're gonna go ahead and pour it in, just like that. 13:06 So now this will go into the oven? 13:08 No, it does not. Oh, it does not. 13:09 No cooking, no cooking, no cooking. 13:11 So you just let it sit? 13:13 It just sits. For... 13:14 About three hours. Oh, three hours. 13:16 It'll solidify. 13:17 It will solidify 13:19 and at the end they will see the finished product 13:21 of what happens it will grab up all, 13:22 it will grab up all the liquid. 13:24 All right. 13:25 Is that amazing? 13:27 Well, let's serve this. 13:28 Survival food, 13:30 that's what it's called over there. 13:31 Survival food. 13:32 And like I said, 13:34 most of the time it's made up in a breakfast kind of item. 13:35 But we, Joy showed us 13:37 how to make it up in an item that we can use 13:39 and accompany for like a rice as a rice partner 13:42 to our very next recipe. 13:43 So you don't have to turn on the oven? 13:45 No oven. 13:46 No electricity? No electricity. 13:48 Okay. All right. 13:49 Fast, easy to do. 13:50 We'll see it later on, okay. All right. 13:52 All right. 13:53 Now we're going to go to our next one 13:55 because this kind of goes along with this Farine. 13:57 All right? 13:58 And that's going to be our bean dish. 14:00 Oh, okay. 14:01 Let's look at the recipe on this one as well. 14:03 All right, spicy stewed kidney beans. 14:44 Okay, welcome back. This is a good one. 14:46 This is a very good one 14:47 and it goes with that Farine A La Joy. 14:49 A La Joy. 14:51 The seasonings and the colorings of a food 14:54 is just so beautiful there. 14:55 And so this is another combination 14:57 that I kind of worked up. 14:59 Just listening to the spices you see, 15:01 you see I have thyme and smoked paprika, 15:03 and cayenne pepper. 15:04 What's smoked paprika that may not be familiar 15:07 with some people? 15:09 Smoked paprika is in the stores, 15:10 it's just that people might not be used to, 15:11 they're used to regular paprika. 15:15 But this one is smoked. 15:16 The smoked has like a smoked flavor. 15:17 Absolutely. Okay. 15:19 So what I'm going to do is I'm going to go ahead 15:20 and turn on my stove 15:21 so that I can go here and get ready 15:23 because the first part of this 15:24 is actually getting the sauteing going. 15:27 All right. Okay. 15:28 And I'm going to go ahead and throw some oil in. 15:30 So we got the oil over there. 15:32 Got oil in there and get started with olive oil. 15:35 We're getting going here... 15:37 Which one of the recipe we did 15:38 at the cooking class there in Tobago? 15:40 Did we do this? 15:41 No, no, no, we did the Farine. 15:43 I know we did the Farine, we didn't do this one? 15:45 No, I did my garbanzo patties there. 15:47 We did the dessert, we'll tell about it later. 15:49 Oh, yeah, okay. Hold off on the dessert. 15:52 You know, we've to do dessert. Yes, definitely. 15:54 So what we're doing right now 15:55 is I'm just going to go head on and start getting this ready 15:58 because the first part of it is actually adding in 16:02 the bell peppers and the onions. 16:07 This is real good, seasoned bean dish. 16:13 It's got the garlic. 16:15 Get my little spatula there. 16:17 Garlic wants to take his time coming out. 16:20 Okay. Garlic in there. 16:22 Now what you can do for me, Honey, 16:23 is you can go head on and get that, 16:26 the tomatoes will go in here, it's two cups of tomatoes, 16:29 you start cutting up, very dice it up. 16:31 We get these going. 16:34 And it also has in it, that parsley, 16:36 I'm going to put that in a hot second, 16:38 but we're going to saute that 16:39 until it gets kind of translucent in color 16:43 and this is another easy dish. 16:44 If you notice that on the recipe 16:45 I said that we were going to do the dry beans 16:49 which is 16-ounce bag of dry beans, one pound 16:52 and we got the six to eight cups of water, 16:54 we're going to actually take those beans 16:56 and put them in a slow cooker 16:58 and cook them in a slow cooker 17:00 with the six to eight cups of water. 17:02 If you don't have a slow cooker, crock-pot, 17:05 then of course you can always do 17:07 the canned beans. 17:08 If you do the canned red beans 17:09 and what you want to do is make sure 17:11 you rinse the water off of it as well. 17:12 All right. 17:14 So that's what we are doing 17:15 as far as those beans are already ready to cook 17:16 because you know we're on 3ABN 17:18 and we don't have all that time to cook the beans from scratch. 17:20 So they're already ready to go. Okay. 17:22 Now, if you will, 17:23 we're going to go head on and add to this sauteing. 17:27 I'm going to go ahead and add in. 17:31 We have our carrots already grated. 17:33 Carrots are grated. 17:34 We have our celery already ready to go. 17:36 We have our tomatoes ready to go. 17:37 And then, of course, all these are going to be 17:39 our end products as well. 17:40 They use a lot of spices over there too. 17:41 Lots of spices. So this is a spicy recipe. 17:46 That's why it's called spicy. 17:47 Also it has cayenne in it. 17:50 Wants a little kick. A little kick. 17:52 Just a little kick, not too much. 17:53 Just a little. You can omit the... 17:55 You can omit if you like, okay, 17:58 but I say you want 17:59 the authentic Tobago & Trinidad food 18:01 and you might want to put in. 18:02 Yeah, put the cayenne in there. Put a little bit on in there. 18:04 Just go on... I call it a different name. 18:06 Okay, I'm going to go ahead and add the parsley in now. 18:08 All right, and we're going to go ahead 18:10 and put in the celery. 18:13 Just go ahead and use this. 18:15 And you're going to go ahead and give me those carrots. 18:17 These take a little bit longer. 18:19 Okay. All right. 18:20 The carrots are going in. 18:24 Oh, it's gonna smell good. 18:25 Oh, yeah. Oh, yeah. 18:27 Oh, yeah.. So the... 18:28 Now all that's going to go inside the beans? 18:30 All the beans are going to go inside of this. 18:32 Oh, beans are going in there. Okay. 18:35 The spicy as a stew bean 18:38 because it has a lot of vegetables in it. 18:39 And you know, we talk a lot in our program 18:41 about getting in 18:42 those plant-based vegetables in that diet. 18:45 Okay. 18:46 Now, so spices always going to be last? 18:48 The spices will always be last. Okay. 18:50 We put them in last because remember, 18:51 we talked about that 18:53 before on our program Abundant Living, 18:54 that you want to make sure that the spices go in last 18:56 so they can keep that flavor going, all right? 18:58 Oh, yeah, look at that. 18:59 Look at that. Look at that. Look at that. 19:01 I know somebody said to me 19:02 one time he called us up on a phone, 19:04 he said, "I wish I had..." 19:05 Smellivision. Smellivision, smellivision. 19:07 Okay, uh, huh. 19:09 So we're going to go ahead and put in tomatoes. 19:12 Mm-hmm. 19:14 Look how colorful that is that. 19:16 Is that pretty? Yes, it is. 19:18 All right. 19:20 And because of the fact it's going to actually simmer 19:21 for a little bit. 19:23 You can, you don't have to wait 19:25 until everything gets completely done. 19:27 Make sure those onions are translucent in color. 19:30 And now what we're going to do 19:31 is we're going to go head on and I'm have you, Curtis, 19:33 slowly add in the beans for me. 19:36 Okay? Okay, so... 19:39 You might have a spoon out. 19:40 Okay. This is going to be slowly? 19:42 Yes, please. 19:45 Wow. 19:47 I guess you want to get them there, 19:48 I'm just holding it. 19:49 Look at that. Look at that. Look at that. 19:51 Yeah, yeah. 19:52 All right. All right. 19:55 All right. Very, very colorful. 19:57 As we said before, 19:59 the one of the things that it was so beautiful there 20:00 was that all the different spices, 20:02 all the different colorings and using a lot, 20:05 look at those, look at those beans. 20:07 Yes, this is very colorful dish. 20:08 Isn't that pretty? Yes. 20:09 And so with that, 20:11 because of the fact that we have, 20:13 we always tease and say our 3ABN Kitchen 20:16 where everything gets done real quick. 20:17 We're going to go ahead and add our spices now. 20:19 Okay. 20:20 So we're going to throw in the thyme first, thyme. 20:22 Oh, okay. 20:23 Got to sprinkle in. Sprinkle. 20:25 Okay, and then we're going to sprinkle 20:27 on this smoked paprika. 20:28 Okay. 20:30 It's similar to the cayenne, it was color at work. 20:32 Ah, so little bit darker. A little bit darker. 20:34 Than the cayenne... This is the kick... 20:37 The is the one that kicks it. Hold up. 20:38 There's a little bit left in here. 20:40 Let's get that out. Oh, yeah. 20:41 I get all of that. Let me hold it, Baby. 20:44 A little bit extra give you an extra kick. 20:48 And then last one is going to be on salt. 20:50 You can tell the extra kick. 20:52 Extra kick, there's extra kick in the salt. 20:53 There you go. All right. 20:55 Now this is... So now... 20:56 Go ahead. 20:58 This recipe as it sits, it sits for about, 20:59 cooks for about, sorry, 21:00 on low with a lid on top of it for about 30 minutes, okay? 21:05 Depending on what you're using as your equipment, 21:07 you can maybe go 15 but believe it or not, 21:10 the beans are already done, everything else is done. 21:12 And is that pretty or what? Yes. 21:14 It's a gorgeous dish. 21:15 You're pretty, you're gorgeous. Thank you. 21:17 You're welcome. 21:18 All right, we gonna put the lid on. 21:20 Okay, use cover, cap and roll on that. 21:22 All right. 21:23 So that's what 20 minutes you say or so? 21:26 Yes. Anywhere about. 21:28 Okay, let's, let's say 20 minutes, 21:29 let it cook for 20 minutes. 21:30 Okay. 21:32 The one thing we always talk about people 21:33 asks us questions about the beans. 21:34 You know, beans, Paula, 21:36 but beans actually cause a problem with me 21:37 having flatulence, you know, 21:39 so I always say there's certain ways 21:40 you can actually do the beans. 21:42 We have time to talk about that? 21:43 Yeah, go ahead. 21:44 Let's go with the flatulence first. 21:46 What is flatulence? What is flatulence, Honey? 21:48 They know what flatulence is . 21:49 They do? Uh-huh. 21:50 I wouldn't know if everybody knows. 21:52 Okay, they look that up. Okay. 21:53 Okay, just look it up. 21:55 You go flatulence. 21:56 You know, when you eat beans you know what happens and... 21:59 You become musical. Musical, I like that. 22:02 I like that, okay. Musical, yes, I heard that. 22:03 Okay, so with that in mind, 22:05 the way to get rid of that flatulence 22:07 and not have a problem with that is to go head on 22:09 and wash your beans, get rid of all the debris, 22:12 put it into some cold water, 22:14 put it into a plastic container, 22:16 seal it, put it in the freezer and let it freeze 22:19 for at least 24 hours, all right? 22:22 When it does that 22:23 there's a sugar in the beans called a ribose sugar. 22:25 It's a very complicated sugar that Creator God has made. 22:28 And that's what actually causes the issue 22:30 as the food is moving down the mouth 22:32 into the esophagus into the small intestines. 22:34 And when it goes down that way, 22:35 once it gets to the small intestines, 22:37 the large stomach and large intestines. 22:38 That's when you have the flatulence. 22:40 All right. 22:41 But when you freeze the beans first, 22:43 and then bring them out. 22:44 You got your hot water on the stove, four or six, 22:48 four or six ounce of salt, big, big pot. 22:50 All right. 22:51 You got that going on with the hot water in it. 22:53 And you can just take those beans with that ice 22:56 and you're going to slip them into the hot water. 22:59 Oh yeah. Oh, yeah. Oh, yeah. 23:00 So how, do you think I'll be smart as you 23:02 as far as knowing all these things 23:04 about how to cook food? 23:05 I mean, that was just excellent the way you did that. 23:07 It's trial and error at work. 23:09 Okay, but I wasn't finished. Oh, okay. 23:11 I need to stop talking. 23:12 Okay, go ahead and finish it. 23:14 I hope you didn't lose your thought. 23:16 I might have, I might have, I might have. 23:18 Okay, okay. 23:20 Where was I? 23:21 Okay, 23:23 so then you're going to cook them that way. 23:24 All right. 23:25 Now, another way 23:27 to do not worry about flatulence 23:28 is we talked already about 23:29 putting those beans 23:31 in a slow cooker or crock-pot... 23:32 I purchased for you. 23:33 So it cooks for about six to eight hours on high. 23:37 You have a story about a crock-pot. 23:38 You put the crock-pot before you went to work 23:40 and got home and... 23:42 I think that was the bread maker. 23:44 Oh, bread maker, 23:45 'cause you didn't plug it in or something. 23:47 You thought you have food when you came home 23:49 but it wasn't plugged in. 23:51 Was that a different story? 23:52 Oh, that was the crock-pot. 23:54 I know it was the crock-pot, yeah. 23:56 So make sure to plug it in, folks. 23:58 No, no. 23:59 I plugged it in but the electricity went off 24:01 in a neighborhood for about an hour. 24:02 Oh, so it wasn't your fault? No. 24:04 Okay, it was another. 24:05 But I was so hungry that night. 24:06 I mean that was not happy. 24:08 Make sure you plug it in, 24:09 make sure electricity is not going to be turned off. 24:11 Okay, so moving on... 24:12 So that's what 20 minutes or so, 24:13 it's ready to go. 24:15 About 20 minutes, so it's gonna actually cook low 24:16 and it's going to be ready 24:17 because we're going to go to the next recipe. 24:20 Oh, okay. 24:21 Next recipe, of course, you know, 24:23 we got to keep this thing. 24:24 Tobago cuisine. 24:25 We are now going to a mock chicken dish. 24:27 Let's look at the recipe. Mock chicken. 24:29 Okay, let's do it. 25:12 Okay. 25:13 Now I really... 25:15 So you have a good recipe on this one. 25:16 We talk in. Now we talk about spices. 25:17 Okay. 25:19 Lots of spices are in the foods, 25:20 all kinds of spices in the foods 25:21 and so this one is really unique 25:23 because we're not only not doing chicken, 25:26 we're doing a mock chicken. 25:28 So check this out. This is a chicken. 25:31 It's not, it's not a chicken. 25:33 This is... Mock, the word mock. 25:34 Yeah, mock. 25:36 They have a lot of now frozen food. 25:38 Vegetarian, they got chicken, they got beef, they got turkey, 25:42 they got all of it. 25:43 People can find this in their frozen section. 25:45 Frozen food section in your major supermarkets now. 25:48 Right, major grocery stores, yes. 25:49 All right, you have full sections. 25:51 And so this actually came in strips in a bag 25:54 and what I did was, I just cut it up in pieces. 25:56 It comes frozen. 25:57 Now, so it's already seasoned or do you have to do? 25:59 No, no, no, no. 26:00 It actually comes out in nothing but chicken strips. 26:02 Okay. All right. 26:03 So what I did was, 26:04 I added the curry and cumin all those flavors to it 26:08 in the package itself at that board 26:10 and put it into a bowl. 26:11 And that's what making that combination up, okay? 26:14 So I sit it in there 26:15 so they can start getting itself, 26:17 so can marinate 26:18 to get this all get together, all right. 26:20 And so that's really what we're going to be using 26:22 as a mock chicken, all right, in this recipe. 26:25 Now I want you to go ahead and get the onions ready 26:27 because we're getting ready to start this one up. 26:28 And once again, we've already got the fire on. 26:31 So I'm going to go ahead and put my olive oil in my pan. 26:37 And along with that, we're going to go ahead 26:38 and add in the onions to that as well. 26:41 And let me go head on 26:42 and get this kind of started up. 26:46 All right. 26:48 And we're going to put the chicken in last. 26:50 Because it is, it is, it is a mock chicken 26:53 so that means it is already pre-cooked. 26:55 All right. 26:57 So gonna give you those onions when you get ready for that. 26:59 And we'll put the onions in and get that started. 27:01 So, we don't have to worry about this 27:03 not being free range. 27:04 No free range. 27:05 No, no, no. No salmonella. 27:08 No e-coli. No, no. 27:10 None of that. Not in this chicken. 27:11 Not in this chicken. Because it's mocked. 27:13 Okay, here we go. All right. 27:15 Go ahead and put them away. All right. 27:18 All right. Need all of it. 27:19 Here we go. 27:21 Help the brother out. 27:24 Here we go. Okay. 27:25 Okay. All right. 27:27 So we got that going 27:28 and we once again 27:29 want the onions to become translucent. 27:31 And on top of that, 27:33 we are going to be adding in the garlic 27:35 and you're going to go head on for me 27:36 because this is going to be a dressing, 27:38 a liquid is going to go in this particular recipe. 27:41 So you're going to add the cornstarch with no water, 27:44 and then you're going to also add 27:45 the chicken style seasoning to that as well. 27:47 All right. 27:49 Now whisk this? 27:51 You gonna whisk it, whisk it, whisk it. 27:55 All right. 27:57 And you're going to hold on to that for a hot second. 27:59 Ah, look at that. 28:01 All right, I'm going to go ahead 28:02 and add in a garlic. 28:04 Remember we don't put the garlic in 28:05 or keep this down low 28:07 so that the garlic doesn't burn, 28:08 but if garlic burns 28:09 it will mess up the entire recipe. 28:11 Oh, yes, it will. 28:12 We'll start from scratch. Yeah, yeah. 28:14 We got the garlic going. All right. 28:17 Now, and this recipe now 28:18 we're going to go head on and put in, 28:20 believe it or not, 28:21 we're going to go ahead and put in the chicken. 28:23 The chicken. 28:24 So go ahead and get the chicken in, 28:26 it's already got 28:27 all the seasoning in it as well. 28:28 I'll get this out so I can get all that in. 28:32 Mm-hmm. 28:33 This is when it really starts smelling good. 28:35 It starts smelling good. Oh, yeah, I can smell that. 28:38 Smell that, smell that. 28:39 Yes, definitely. 28:41 Yeah, yeah. 28:42 Curry. Curry. 28:44 Okay. 28:45 It was amazing, 28:46 watching and looking at when we went to go eat, 28:49 matter of fact we ate 28:50 while we were there at Diamond's restaurant. 28:52 He has a... 28:54 What is it called, Mr. Dees? Mr. Dees. 28:56 Yeah, I think Mr. Dees at the mall there 28:58 near the harbor. 29:00 Yeah. And very popular. 29:02 I mean people coming in this packed place. 29:05 Amazing, every day we went to get our, 29:07 they bought our food to us or we went to get our food. 29:09 And these are the kinds of foods 29:11 that really blew my mind 29:12 because like the Farine and also the regular beans, 29:14 it's just regular beans, 29:16 not even had all the carrots 29:17 and celery and everything to it, 29:19 which turned into like a stew. 29:20 And then once again the chicken, 29:21 it had the curry, it had cumin 29:23 and it had all those spices in it. 29:24 And their food is very, very seasoned. 29:27 I mean knockdown drag out, they're good. 29:30 Now, now the word knockdown, drag out means good, 29:33 for those who don't know terminology. 29:36 That means delicious. 29:38 Knock down drag out. Yeah, yeah, yeah. 29:40 Okay. 29:41 Now we're going to go ahead and add in our parsley. 29:44 Remember a lot of seasoning goes in. 29:46 Oh, man. Oh, man. 29:47 Let me just go ahead and fan it out. 29:49 God knows if somebody's saying... 29:50 Camera 2, camera 3 and camera 4. 29:54 They are having a hard time, Baby. 29:55 They're having a hard time. 29:57 That's all good. Yeah. 29:58 It was supposed to be like that, you know. 29:59 After the show, we may feed them. 30:01 We may. If they act well. 30:02 They will. They might. 30:04 They're going to be. 30:05 No, it's not confirmed yet. All right. Okay. 30:06 I'm going to go head on and add in now the salt. 30:09 Okay. 30:11 Oh, that smell good and so pretty. 30:13 All right now we're going to go head on 30:15 and start adding in now, 30:16 you actually stir it up a little bit 30:17 'cause it's already settled in the bottom. 30:19 Oh, it's already settled, yeah. 30:20 Add the broth in now before we add into the veggies. 30:25 Okay, I'm going to change my spoon out. 30:27 Okay, I'm ready now. 30:28 All right, you can slowly put that in there for me, Babe. 30:32 Slowly pour it in there. All right. 30:35 This is going to give us the thickening 30:36 that we need to have 30:37 because we've got the cornstarch 30:39 going on as well. 30:40 All right. Oh, boy. 30:41 And it starts to thicken. 30:43 Here, just use this. 30:44 You go ahead and stir it in. Yeah. 30:45 All right. 30:47 So we got that going in. Settled in. 30:48 Yeah. 30:50 Okay, there you go. So it's gonna thicken up. 30:52 Oh, it's going to thicken up. 30:54 Actually I did. Okay. 30:57 It's going to thicken up 30:58 and now we're going to go ahead also and add in... 30:59 What is that? This is tomato paste. 31:01 Oh, tomato paste, okay. 31:02 And we're going to put that in... 31:04 There you go. 31:06 As well. 31:08 And now it's just the vegetables. 31:12 This recipe once again is a recipe that I developed 31:14 and so I'm just trying, I was trying to figure out 31:16 when I see things, 31:17 you know, I try to figure out, okay, 31:19 so how can we make that different? 31:21 Or how can we make that more nutritious 31:22 or what is needed, what is needed? 31:25 And so in this particular recipe 31:27 that we will make that I made up 31:28 for this chicken dish, this chicken dish. 31:30 I said okay, 31:32 instead of trying to cut up 31:33 all those vegetables from scratch, 31:34 this is going on and get some vegetables 31:36 already in steamable vegetables. 31:38 Oh, yeah. So that's what you did. 31:40 So this is the steamable vegetables, 31:42 steam them and they are ready to go. 31:43 That way you don't have to figure out, 31:45 you have to chop it up. 31:46 Now they do a lot of chopping 31:48 in the islands as far as a lot of things 31:49 are made from scratch. 31:51 But, once again in this particular recipe, 31:53 we just going to go head on 31:55 and have the vegetables already ready to go. 31:56 All right? 31:58 So the vegetables are ready now or... 31:59 Especially we got everything else in here, 32:00 let's go ahead and put the vegetables in. 32:02 Okay, all right. 32:03 There we go. 32:04 And this is two cups of mixed vegetables. 32:09 Help the brother out. 32:11 There you go. All right. 32:12 Excellent. All right. 32:14 Now this one here is fantastic as well. 32:18 You can serve just over that Farine 32:20 we did earlier 32:21 which will be very, very colorful 32:22 or you can serve this under a regular brown rice. 32:26 All right? Regular brown rice. 32:29 And you can see it's very, very attractive. 32:31 Right? 32:33 They had, was it roti too, did we have that? 32:36 They had roti. 32:38 Roti was a part of their diet program also, 32:41 but all that, I mean it was just amazing. 32:42 So now that cooks for... 32:44 This is going to cook until the actual cornstarch 32:46 begins to thicken. 32:47 So it'll cook up 32:49 and it'll thicken up on as well. 32:50 And that's because when you finish with it, 32:52 it's going to have a sauce 32:53 to go over top of your brown rice. 32:55 I said Farine 32:56 but I wouldn't put over that 32:57 because you already have all that seasoning going on. 32:59 I would actually do it over noodles 33:00 or I will do it over a brown rice. 33:02 It will serve very, very well that way as well. 33:04 So it's going to get itself together, 33:06 we're going to put a lid on it 33:07 because I know you're ready for the very next recipe. 33:10 We're gonna do some sweet potatoes next. 33:11 Oh, okay. 33:13 Let's look at that ingredients on that one. 33:14 It's Caribbean style sweet potatoes. 33:32 Now this is another one of my favorite. 33:34 Sweet potato! 33:36 But the reason it's different 33:37 is that normally when we do sweet potatoes, 33:41 we do the brown sugar or the Florida crystals, 33:45 we do the margarine, you know, 33:47 and we kind of brown it up and everything 33:50 but this recipe once again, 33:52 I was looking at the foods from Tobago. 33:54 Tobago style. They did lime and I'm like... 33:57 Oh, lime. Yeah, okay. 33:58 Okay, so lime. Got different then. 34:00 A little bit different. 34:01 Now let me tell you about the potatoes. 34:02 Okay. 34:04 Whenever I do my sweet potatoes 34:05 or my white potatoes in a recipe. 34:07 I always take and clean them up with skin still on it, 34:10 put it in a steam basket, put it in water, 34:13 the steam basket 34:14 in the big four-quart saucepan of water 34:18 and then let the potatoes or sweet potatoes get tender. 34:21 And then I take the skin off when they cool down 34:24 and then cut it into circles. 34:25 So if you're going to do your potatoes, 34:27 I like to do that way. 34:28 That way you keep the nutrients in 34:30 and also that you can cut your circles 34:31 and stuff like I did here. 34:33 Okay. 34:34 So that was an easy one to do 34:36 instead of most time people just take the sweet potatoes 34:38 and cut them up into chunks and put it in water. 34:39 Right, they do that. 34:41 This time we're going to be using steam basket 34:42 for that as well. 34:43 The Florida crystal for those who may be watching 34:45 for the first time, let's talk about this. 34:47 Lot of people ask me about that. 34:49 A lot of people don't even know that Florida crystals, 34:51 which is a cane sugar and is already is dried 34:56 and is not processed like regular white sugar. 34:58 All right. 35:00 And it comes in different combinations. 35:01 This is like more of a crystal kind, 35:03 like a little granulars, 35:04 and you can also get even finer than that. 35:07 And so I really like using the Florida crystals 35:09 in the recipe. 35:10 I'm also using, believe it or not, 35:13 a margarine which I did not have there, 35:14 but you have to have the margin 35:15 to be able to melt this one down. 35:17 So you added the margarine. 35:18 We didn't read it, but you add that. 35:19 So make sure you get your margarine on up in there, 35:21 about two tablespoons of margarine 35:22 is what you're going to be using. 35:24 Now when I say margarine, 35:25 you automatically know that on 3ABN 35:27 we don't use the regular margarine 35:29 and stuff like that. 35:30 So they are soy based, almond based, 35:33 coconut based margarines on the market right now 35:35 and so check them out. 35:37 You'll be surprised they act like, look like, 35:39 taste like except the one is coconut, 35:40 it has that coconut flavor going on. 35:42 So if we didn't read that, 35:44 they will add the margarine to this recipe. 35:46 Gonna add the margarine, you want to saute that. 35:47 That's right. Okay, add that in. 35:48 Okay. 35:50 Now we did... 35:51 Did we do this 35:53 in our cooking class there in Tobago? 35:54 No, we didn't do that one either. 35:55 So this is also new to Tobago's area. 35:57 Remember once we got to Tobago, 35:58 and we began eating at Diamond's place. 36:01 Mr. Dees. 36:02 I was kind of watching a lot of stuff 36:03 they were fixing. 36:05 And, you know, everything was so good. 36:06 You're watching, you were taking notes. 36:08 Yes, lots of starchy foods, which filler up foods, in fact, 36:10 a lot of stews, 36:12 and a lot of breadings and stuff 36:13 that was made up over there. 36:14 And so sweet potatoes, I kept saying, 36:16 well, let me see what can we do with that sweet potato. 36:19 And this recipe, believe it or not, 36:21 is a recipe from back in the day 36:23 that I found in one of my old cookbooks. 36:25 Now back in a day means some time ago? 36:27 Some time ago. 36:29 As you know, we first got involved 36:31 in a whole vegetarian line 36:33 was that I was not born and raised in a church 36:36 and so my family as I said before, 36:39 we ate everything 36:40 that was not nailed down to the floor. 36:41 If you can catch it, you ate it. 36:43 That's why I barbecue it, fry it, eat it. 36:45 That's it, okay. 36:46 But as I got involved in a church 36:48 and became a Christian 36:49 and started studying about the lifestyle 36:51 and eating habits. 36:53 It was kind of hard at first trying to change 36:54 from the things I used to eat, 36:56 and then switching over. 36:58 But you know, a lot of prayer, 36:59 I think that the one thing I always remember is that, 37:03 as I was making transitioning to like taking away the meats 37:05 and putting in the vegetarian meats, 37:07 and moving away 37:08 from the vegetarian canned good meats 37:09 now into the frozen foods and stuff, 37:11 and then making things from scratch. 37:13 And you know, I do a lot of stuff in File 13. 37:16 That's the trash can 37:17 in case you're wondering where that was. 37:18 I cried a lot as well. 37:20 But I want you to know that God is awesome. 37:22 When I began to ask the Father 37:24 about how am I going to change this diet 37:27 out like this with my family and stuff? 37:29 And you know what God said? 37:31 I created all of this. 37:32 I created all of this. 37:34 He's the designer of the food. 37:35 Let's go into go into the kitchen. 37:37 And as I began fixing things, 37:39 the spirit just kept talking about stuff 37:40 and developing recipes, 37:42 one after another after another. 37:43 And I'm just amazed. 37:45 People are amazed 37:46 when they come to eat at our house, 37:47 they're like... 37:49 And I'm just really, um, folks, I'm up to my ankles. 37:52 I have to taste tasty foods all the time. 37:57 I mean, I'm just... 37:58 I mean, it's a job. 38:00 I'm going to go ahead and continue doing that. 38:01 But sometimes there are some responsibility, 38:04 but I'm up for the challenge. 38:06 I know one thing, 38:07 especially they comment somebody about 38:08 I have to taste all her stuff when she fixes it. 38:10 And he said, "I'll be glad to do that." 38:12 Yeah, somebody wants to take turn at this. 38:14 I've got this. 38:16 Just keep them coming Baby, 38:17 keep them coming, but it's really... 38:19 So we're going to turn this on and get this one going. 38:20 And sweet potatoes have already been... 38:22 Very seldom when you try something 38:24 that is File 13. 38:26 Very seldom. 38:27 Well, I think too, 38:29 because of the fact that that's my background, 38:31 nutrition. 38:33 Well, that's it. 38:34 No, really, it's more of a gift. 38:36 Really, cooking is a gift. 38:39 It's one of the most awesome gifts, 38:41 according to one inspirational writer 38:44 is a very valuable gift. 38:46 And you have that gift. Praise him. 38:47 I'm glad I'm married to you. 38:49 So I know my bread and water sure. 38:50 It is sure. 38:52 Very sure and very good. 38:54 Let's go ahead. So we're going to give them. 38:55 We're going to go ahead and melt out 38:57 our margarine first. 38:58 All right. 38:59 And like I said, there's a lot of margarines 39:01 on a market now that you can use it 39:02 and also because a lot of the margins 39:04 have been changed up 39:05 because people have problem with high blood pressure 39:07 and they have problem with high cholesterol foods 39:09 and those kind of things. 39:10 So a lot of things have come out for new ones, 39:13 talk about product as well. 39:15 Okay, so we just melt that margarine. 39:17 Oh, yeah. And like I say it depends. 39:20 Now on this particular recipe, like I said, 39:22 you can use a plain, it's called now plant-based, 39:25 plant-based margarines on the market. 39:27 You can use that one. 39:29 They have an almond one. 39:30 They have a soy one, they have a coconut one. 39:32 They're all out there. 39:34 Okay, I'm going to have you go ahead. 39:35 Okay, now, so. 39:36 Let's go ahead and put the lime in there, the lime just in. 39:38 The lime, okay. 39:39 Pour it in slowly for me 39:40 and let me hold up a minute, Baby. 39:42 Let me turn this down just a tad. 39:43 I don't want to be real high. Okay. 39:46 We're going to put that lime in there. 39:47 Whoo. Yeah, yeah, yeah. 39:49 And then we're going to go ahead and put in the vanilla. 39:53 All of this is going to go with those sweet potatoes. 39:56 Mm-hmm. 39:58 And now you're going to add and do you smell that smell? 40:00 Oh goodness. Oh, yes. 40:01 Oh, yes. 40:02 Now we're going to go slowly add in the sugar. 40:04 This is the Florida crystals. Florida crystals, okay. 40:08 All right. Yep. 40:10 Yep. All right. 40:12 Got the Florida crystals in there as well. 40:15 And the last thing we gonna do is we're going to bring in 40:18 no sweet potatoes. 40:19 Now you have this, what is this, Honey? 40:21 That's going to be on last. Oh, last. 40:23 That's the lime. Okay. 40:24 That's the lime, 40:25 so it's going to be added to it at the end, okay. 40:27 Hold on one minute, let me finish this up. 40:29 Okay. 40:31 You smell that smell? Mm-hmm. 40:34 You're going to stir it up. 40:36 So where in the past, I was using brown sugar. 40:38 And then we stopped using the brown sugar 40:40 and we started using the Florida crystals. 40:42 All right. 40:43 Okay, so we're going to now just take our sweet potatoes 40:46 one at a time, a little bit at a time there. 40:48 We're going to stir them in 40:49 because we have to coat those sweet potatoes. 40:51 Oh, okay. All right. 40:52 Hold on a minute, Baby. All right, go ahead. 40:55 You want to just take a spatula? 40:57 No, I'm good. Okay. 40:59 Go ahead, Baby. 41:00 Just move it down a little bit lower. 41:01 So it won't splatter on our new aprons. 41:03 Yeah. 41:05 There's just only one we have, they didn't gave us two. 41:07 They only gave us one apron. 41:09 One apron each, so. 41:10 And our name on it. 41:11 We garnish with our lime. 41:14 All right. 41:16 We're just going to move those around. 41:18 And we're going to just coat them. 41:20 Yeah. 41:21 Okay, so that's, so that's for the coating then. 41:24 Yeah, just to coat the potatoes. 41:26 We wanna be careful 'cause now the potatoes... 41:27 You call this it's like a different type of candy yams. 41:30 Absolutely. Okay, good. 41:32 This reminds me of that. 41:33 Yeah, 'cause it got the lime in it. 41:36 That will be a different flavor with the lime. 41:38 Absolutely. Absolutely. 41:39 So candy yams with instead of the brown sugar 41:41 and the butter, it's got that lime going on. 41:43 Okay. 41:44 And the soy based margarine type. 41:46 Soy based, almond. Lot more healthier. 41:48 Yes. 41:50 I wouldn't do the coconut on this only 41:51 because it will take over coconut so strong, 41:53 I wouldn't put that that to that one there. 41:55 But they're all on the market now. 41:56 Try them out. 41:58 They have really come a long ways. 41:59 I remember back in the day, 42:01 when we first started doing vegetarian cooking, 42:02 we had a rough time trying to find stuff. 42:05 And you know what... Stuff in the can? 42:07 Yes, everything. And that's high in sodium. 42:08 Everything is going, 42:10 everything is going plant-based now. 42:11 Everything is plant-based 42:12 and everybody's going plant-based, 42:15 people are looking at plant-based cooking. 42:16 Just more mainstream. Oh, yeah. 42:18 We get a lot of phone calls. 42:20 A lot of phone calls on people. 42:22 They've seen a show Abundant Living 42:24 that today's show and they're saying, 42:26 I just want those recipes you know. 42:28 I want those recipes. All right. 42:30 Okay, so that's going to sit there 42:32 for a few minutes and we've already saw, 42:33 we've already actually kind of coated 42:35 the sweet potatoes at the very end. 42:38 We're going to actually put a lime on top of it, 42:40 sprinkle a little bit lime on top of it. 42:42 At what point, I mean... 42:43 At the end of the program, 42:45 we're going to sprinkle little lime on top, 42:46 zest as a garnish. 42:47 And we're going to actually have 42:49 a couple other little things 42:50 you'll see at the end as well. 42:52 So we're going to go to our very last recipe. 42:53 This is our dessert. 42:54 This is our dessert. 42:56 And we're going to go to our mango. 42:57 Oh, yeah. Oh, all right. 42:59 Our mango bread pudding cake. 43:17 One-eighth. 43:18 I'm sorry, 1/8... 43:19 All right, I call it, Baby, that's okay. 43:21 Of Almond extract. 43:22 Okay, so we're down to the dessert time. 43:25 Now I remember. 43:26 Do you remember... 43:28 When we first start doing cooking classes? 43:29 Oh, yes. I know where this is going. 43:30 And we were starting to teach people about how to eat healthy 43:33 and healthy lifestyle. 43:35 At first when I began switching, 43:36 remember now I said, 43:38 I was not born and raised in the church. 43:39 I was not born and raised vegetarian, 43:40 it all came later, later, later, later in my life. 43:43 And so I kept saying now, 43:46 you know, healthy desserts 43:48 are always, they might look okay, 43:49 but they don't taste okay. 43:51 Okay, so... 43:52 Healthy doesn't mean always good. 43:54 That's right. 43:55 Matter of fact, 43:56 what I'm not going to tell that story first. 43:58 Maybe another time. Okay. 43:59 I know where you were going. No, no, no. 44:01 Okay. Okay. 44:02 So what I want to say is that, 44:04 so we were doing cooking classes. 44:07 And people would say things like, 44:08 you know, and no desserts. 44:10 Okay, maybe some fruit but that was it. 44:12 And they kept saying, "Where desserts at?" 44:14 And I said, "Y'all don't need no desserts. 44:16 We're trying to change your lifestyle out 44:18 and eat good food to get that heart working 44:20 and get the blood pressure down 44:21 and a cancer and all that stuff down." 44:23 And together simultaneously all the people says, 44:27 "Yes, we do." 44:30 So I began trying to work with those desserts. 44:33 And they were complicated. 44:35 That was probably the most challenging part 44:38 of cooking healthier. 44:40 Healthy desserts and taste good at the same time. 44:43 And when you start talking about 44:45 and being healthy, 44:46 you had to really make sure that combination 44:48 was very, very important. 44:50 The mouth feel, the texture. 44:52 Yes, because it can look good, 44:55 but you might get some frowns 44:56 and people behind your back 44:57 while you're talking to them 44:59 and everything and you walk away. 45:00 They'll throw your stuff in the trash, that's File 13. 45:02 We could not have that, so I just kept working with. 45:05 Now once again I want to thanks to Creator God and I said, 45:07 "You are the master of the kitchen 45:09 You're the master of food. 45:10 So help me." 45:11 So it was just a transitioning of things 45:13 like instead of white sugar, Florida crystals or honey 45:16 or maple syrup, 45:18 and even some of those honey 45:19 and maple syrup you cannot use 45:21 in some of your baked goods 45:22 because of the transition of the chemistry 45:24 that goes into that. 45:26 Switching over to whole wheat and the whole wheat, 45:28 100% whole wheat. 45:29 We found out that I had, you know, 45:31 there was a whole wheat pastry flour 45:32 out there that has assimilation of white flour. 45:34 It's a summer wheat flour. 45:36 And so we start using a pastry flour 45:38 in some of our recipes 45:39 instead of 100% whole wheat 45:41 because whole wheat's very, very strong. 45:43 And it will cause some issues heavy and weighty. 45:46 We talked about desserts. 45:47 And then we began looking at the flours. 45:50 Well, we said the pastry flour already. 45:52 Is this summer wheat, is it? 45:54 The pastry flour is the summer wheat. 45:55 Oh, that's the same thing. 45:56 They just came out, believe it or not. 45:58 And I'm not sure where that came from. 45:59 But I've been seeing out there on the market 46:00 also even a white flours, or white whole wheat flours. 46:04 I'm not ready for that right now 46:05 because I'm used to being kind of brown. 46:07 But I remember we first started cooking, 46:08 I was fixing things and I was doing, 46:10 I began to move the whole wheat stuff 46:11 and it was not, it was not working out. 46:13 This is a real easy recipe, you are going to love this one. 46:17 When we got over in Tobago, 46:19 I was wanting to make my bread pudding, 46:21 and I was used to using it with peaches. 46:23 Well, the peaches were not really available. 46:24 What they had was mango. 46:26 So I said, well, let's go ahead and try 46:27 to make our mango bread pudding. 46:29 Okay, so this is a quick one. 46:31 This was a dessert we did at the cooking class, right? 46:33 We did this one and we did it with the mangoes instead. 46:35 Yeah, we sure did. All right. 46:36 So go ahead with your juicing. 46:38 This is the orange juice going in. 46:39 Okay, orange juice going in. 46:41 And then 46:42 we're also going to put in that as well. 46:43 We're going to put our mangoes in. 46:45 Go ahead, you want to use that. We put the raisins or mango? 46:46 Raisins can go in. 46:48 Go ahead and put the raisins in. 46:49 We only want to use 46:50 a third of the cup of raisins right now 46:52 because we need them also in the recipe itself. 46:53 We're going to go on and put in the mangoes. 46:56 This is two cups of mangoes that's going in. 46:58 I was going to say, Baby. 47:00 Yes, because this oven, I mean, this apron, 47:03 we only have one of these apron. 47:05 So that's why I backed off a little bit. 47:06 I know. 47:08 Can't get nothing on aprons, Baby. 47:09 Okay, now so... 47:10 Just a bit, eighth of the almond extract. 47:13 Now you don't need much of this. 47:14 Honey, why are you standing back? 47:15 All you have to do is kind of comp on it, 47:17 Baby, and... 47:18 No, I want to make sure that I don't get the extract 47:19 on my apron. 47:21 Yeah. 47:22 Okay, now, that was not a joke. 47:24 No, this is my apron, it has Curtis on. 47:26 So I'm just checking that, you can. 47:29 Okay, you're about to lose it. 47:31 You're about to lose it, Baby. 47:32 If you put down a little bit lower 47:33 into the container, 47:35 you won't have to worry about it. 47:36 Like down here? Like there. 47:38 And pour it in like this. 47:39 Yes, that's it. 47:41 Okay. 47:43 Okay, you're about to lose it again. 47:45 Come on, let's not have a cut on this. 47:47 Keep it rolling, just keep it rolling 47:48 because, all right. 47:50 So now the bananas. 47:54 Now what I'm gonna do for bananas 47:55 that we've already washed the bananas off, 47:56 we got them ready. 47:58 So we're going to put in the first two bananas, 47:59 it's actually going to go into this, 48:00 so we just gonna break them up and move into the sauce itself. 48:04 Okay. Okay. 48:06 All right. 48:07 Nothing you can do that, Baby, the same way. 48:09 Just break it up a little bit. 48:10 Just break it up. 48:11 Put it right in there all the way down. 48:13 No, Honey, put, go down into the thing, down. 48:16 Okay, then you don't have to worry 48:17 about messing with your apron, okay. 48:19 You're good. 48:22 You forgot to put the lid on and going on to start it up. 48:27 We can tell when the show is about to get over. 48:29 Okay, so. 48:41 You want it just kind of smooth or... 48:42 Yeah, just spin a couple more minutes. 48:43 Okay. 49:02 Okay. A little problem back here. 49:04 Okay, so... I'm good. 49:06 What about the texture, Honey? 49:08 That's good. Okay, okay. 49:09 Okay. Did you put on high, Babe? 49:12 Oh, I can put on super high. 49:13 No, no, I can do, turn to Truman. 49:16 Hold up. Let me put on. 49:18 Liquid, liquid. 49:19 I wanna liquefy it. 49:20 Let's see. 49:29 Turn to Truman. 49:31 Okay, he will do that. 49:32 Okay, now, so... 49:33 All right. Now, this is very, very easy. 49:35 I'm going to take 49:37 a little bit of sauce right now. 49:38 Okay, I can hold it, Baby. 49:39 No, no, I need to do it some for this dish. 49:41 We've already greased our eight by eight square pan. 49:44 We're going to just put a little bit of juice, 49:46 a little bit of it in the bottom. 49:49 So that when the bread goes in, 49:53 when a bread goes in, 49:54 they already have its bottom layer on it. 49:56 This is a real easy, simple recipe. 49:59 I'm going to go ahead and put, use my hands. 50:01 We're going to go ahead and put it in. 50:02 Okay, so should we going to layer it then? 50:05 Yes, we're doing a layer. 50:06 Okay. Okay. 50:08 We're going to cover the whole bottom. 50:10 All right. 50:11 And then we're going to take our banana. 50:14 And we're going to start putting a banana in 50:16 on top of that. 50:18 You can go ahead and cut that up. 50:19 We're going to put the banana on top. 50:21 And it's just slices it. 50:23 Oh, here you go. 50:25 Okay, I got it. 50:27 Okay, that's going to go my second layer. 50:29 So I'm not putting on the first layer. 50:30 Oh, okay, so mine is the second layer. 50:32 This is the second layer. 50:33 So all we're doing is just putting the banana 50:35 in the first layer. 50:37 Somebody asked me about this. 50:38 He said, "Paula, can I make this recipe up 50:39 and not use the bananas?" 50:41 I said, "Well, because bananas is a major key player in this. 50:43 It won't be the same." 50:44 Your recipe will be very rough. 50:46 And remember, I always say, "If you try a recipe, 50:47 it's not what we have said. 50:48 Don't say my name." 50:50 Change the recipe. Don't say my name. 50:51 Change the name. Change the name. 50:52 It's yours. All right. 50:54 Okay, we're going to go ahead and put the sauce on. 50:55 Okay, now so sauce... Let me do it, Babe. 50:57 Oh, you want to do it, okay. 50:58 All right, you got to put the sauce on. 51:01 And then we're ready for another layer on. 51:03 Next layer have everything, 51:04 we're going to go ahead and put the breadcrumbs on top. 51:07 Okay. There you go. 51:08 And we're going to put 51:10 some more of the breadcrumbs on. 51:11 Are you working in, Baby? 51:12 I like the fact that this is a mango one 51:14 because back in the day, remember now, 51:16 I was making this recipe up and I was using mango, peaches. 51:19 Okay. 51:20 And so we're doing it now. 51:22 Okay. All right. 51:23 So we're going to go back on now 51:24 with some more banana slices. 51:26 Banana slices. Okay. 51:27 And we're going to get that ready to go. 51:29 And you can get ready for the... 51:30 Go ahead you want to do that slice then on top of that. 51:33 And then I'm going to put on top of that. 51:36 When we come back, we'll see the finished product. 51:38 Yeah, you'll see the finished product 51:40 it's go in the oven, it goes at 325 degrees. 51:43 And when it goes into 325 degrees, 51:45 it will cook all right. 51:47 So let's go here and put on your topping. 51:50 And so we do that 51:51 and then the rest of this mixture. 51:53 Rest of that mixture. 51:55 Okay. All right. 51:56 Okay, so, I'll tell you what so when we come back 51:58 we'll show you the finished product, 52:00 so stay by. 52:05 For more information about Health Seminars Unlimited, 52:08 please call them at 256-859-1982. 52:13 That's 256-859-1982. 52:18 Their address is P.O Box 2873, 52:20 Huntsville, Alabama 35804. 52:24 That's P.O Box 2873, Huntsville, Alabama 35804. 52:30 You may email them at hseminars@bellsouth.net 52:34 or you can search on YouTube 52:36 for Curtis Paula Eakins. |
Revised 2020-11-23