Participants:
Series Code: TDYC
Program Code: TDYC200002A
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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 Welcome to 3ABN Today another cooking program, 01:12 and my name is Paula Eakins and this is Curtis. 01:16 Okay, honey. 01:18 Oh, my name is Curtis Eakins and this is Paula, 01:22 checking to see if you were alert. 01:25 Did you test that? Okay. 01:26 I'm definitely alert. Yes. 01:28 Okay. Okay. 01:29 Kind of threw you off a little bit, didn't I? 01:31 Yeah, you did. Okay. 01:32 Let's get back on track. Okay. 01:34 So... So... 01:36 I like this program, because... What programs. 01:39 A lot of times when the holidays come around, 01:41 people are always trying to figure out what to do. 01:44 And so this program 01:45 is specifically about picnic time. 01:48 Picnic time, you tell coming here. 01:49 We're gonna talking about picnic time, 01:51 time to go out and you can kind of go, 01:54 you know, outside in your backyard, 01:56 you know, you can actually just go to a park 01:59 and have a picnic... 02:00 Any place. 02:02 All of our foods are gonna be for picnicking time. 02:03 Picnic time, all right, sounds good. 02:06 All right. Last time... 02:07 What's the last time we had a picnic together? 02:09 We haven't quite often though, just you and I. 02:10 Yeah, we do. 02:12 Our newest ones yet back in our... 02:14 We take in our backyard, converted it. 02:15 That's right. 02:17 I love the canopy in the backyard there 02:19 and a table there and look out at our garden. 02:21 Barbecue grill. Yeah, all right. 02:24 Veggie barbecue. Yeah. 02:25 'Cause he was saying barbecue grill, 02:26 did she said barbecue grill. 02:28 You sure do. Here we got... 02:29 The veggie burgers We do the veggie burgers 02:31 and we eat on meat burgers and... 02:32 Corn and Zucchini. Zucchini and corn... 02:34 Straight from our garden. You know. 02:36 Yeah. 02:37 Garden is right there right there 02:38 and everything is right there, so... 02:40 I love it, I love it. Big backyard. So... 02:41 So, thought I would do a special program 02:42 because people are always trying to figure out, 02:44 especially when they become vegetarians 02:46 as to do I have to throw the barbecue grill out. 02:49 Well, you know, we always talked to you about 02:51 the big black skillet 02:53 we were using to do fried chicken in, 02:54 and now we're using that for other things as well. 02:57 So guess what? 02:58 A lot of the things you already have at home. 03:00 You could still use even now, 03:02 even though you changed out to a plant-based eating. 03:04 Okay. I like that part right there. 03:06 Okay. Plant-based. Yeah. 03:08 So it's gonna be good for... 03:10 Yeah. Okay. Go ahead. 03:11 Well good for the system really because lot of people 03:13 move in that direction and it's easy to do. 03:16 A lot of people think that if you go vegetarian, vegan, 03:21 it's gonna cost more money. 03:22 Oh, yeah. 03:23 And let me say this, 03:25 the healthier we eat 03:27 the lower our grocery expenses... 03:28 Absolutely. 03:30 And that's exactly what our people like to say. 03:31 And the doctor bill, and the doctor bill. 03:32 Yeah, cost of food. I know. 03:34 The cost of food does not stop at the cash register. 03:38 That's right. 03:39 Based on what we eat, it can go into 03:41 the doctor's office, et cetera. 03:42 So... 03:43 We say doctor's office, 03:45 or we can wind up in the hospital 03:46 or intensive care. 03:47 And that's the total cost of food. 03:49 Oh, yeah. Oh, yeah. 03:50 Yes, it just continues. 03:52 And so the thing is, 03:53 when we think about vegetarianism and changing up, 03:54 one of the ways in which 03:56 I was able to make these switches 03:57 was really because of the fact that I kept saying, 03:59 okay, so what are we gonna do now? 04:01 Okay. 04:02 How are we gonna switch things up? 04:03 And I'm always thankful because my daughter... 04:06 When I went to school 04:07 we start learning about nutrition and stuff. 04:09 She kept saying, "Mom, mom, 04:10 you've changed a lot of recipes up already. 04:12 Why don't you just take things out 04:14 and make them vegetarian?" 04:16 And I was like, hmm, out of the mouth of babes. 04:18 And so I began switching things out, 04:20 what do you do for sugar? 04:22 What do you do for fat? 04:23 You know, what do you for your oils? 04:24 And as you begin to work with it, 04:26 what do you do for your flours? 04:27 What do you do with the bread? All those things. 04:29 Believe it or not, this is just the most best time 04:32 to really think about vegetarian plant-based food, 04:34 because it's so much out there 04:36 that is open and available to us. 04:38 But you do have to know 04:39 how to mix it and put it together. 04:41 That's the show. Yeah. 04:42 And a lot of people wanna do 04:43 something that's easy, palatable. 04:45 Yeah. 04:47 And the mouth appeal, it looks appetizing. 04:48 Yes. 04:50 When I got married to you 26 years ago, 04:54 I think about that. 04:55 Yeah, 26 years ago, my wife had 04:58 57 cookbooks, 57. 05:02 And you told me all those cookbooks, 05:04 like maybe two or three recipes are good 05:06 in each one of those cookbooks. 05:08 So that's why you decided to make your own. 05:10 I spend a lot of money buying cookbooks 05:12 because somebody was showing him up 05:13 and showing a special thing. 05:14 I got the book and discovered only maybe 05:16 two or three recipes that will work... 05:17 And on the whole book. 05:18 But once again, someone said, 05:20 if you don't like what's going on, 05:21 do something about it. 05:23 Yeah. So the challenge was out there. 05:25 Challenge was out there to make the switches. 05:26 And it just is amazing 05:28 because God is actually the one is over all of them. 05:30 And he always says to me, 05:32 let's go in the kitchen, let's go in the kitchen. 05:34 As I'm thinking through and working things out. 05:36 I'm trying to figure out what goes on. 05:38 And one of the things that I really like is that, 05:40 at Oakwood University 05:42 I taught classes in nutrition and one of the classes 05:44 I taught was the science of foods. 05:46 And that was studying foods and seeing 05:48 what makes them bake. 05:49 How do you get the material the color they turn 05:51 and what makes them fluent, 05:53 all those things, the texture and everything. 05:55 So not only did I have to do that 05:57 as an instructor, 05:58 but I had to teach the students that 05:59 'cause they just thought if I saw a cornbread 06:01 and it was brown and gold, I'm good. 06:03 No, no, you got to figure out 06:04 what actually makes it that color. 06:06 So... ..I remember you told me... 06:07 when some of your students signed for your class. 06:10 They saw nutritions. Oh, I got this. 06:12 Nutrition, that's easy. Yeah, we say that. 06:15 It's a science. It's a serious science. 06:16 Nutrition is a science. 06:18 It is. It is. It is. 06:19 Okay, so... 06:21 And so this first recipe, Curtis, believe it or not, 06:23 it's actually a barbecue rib 06:25 that I know that's gonna shock 'em. 06:27 Okay. Okay. We'll see this recipe. 06:29 So let's look at that recipe, I think it's a good one. 06:30 All right. Let's do it. 06:32 It's actually called mock beefy barbecue ribs. 07:08 Okay. 07:10 Now, I've always been kind of reluctant 07:12 to do this particular recipe 07:14 because there's more, more, a little bit more work with it. 07:18 Okay. And it has the stages... 07:19 But I'm gonna tell you right now 07:21 when these ribs are done, 07:22 you are like, you got to be kidding me. 07:24 They taste like regular ribs. 07:25 You'll be licking your fingers 07:26 Oh, yeah, yeah, yeah, yeah, yeah. 07:28 So in this recipe, Curtis, 07:30 we've already got our vital wheat gluten, 07:31 and you know the vital wheat gluten... 07:32 Now, let's talk about that. 07:34 The vital wheat gluten back in the day 07:36 when we were making all of our meat substitutes, 07:38 I remember that. 07:40 We used to take flour, wash it, wash it, wash it 07:42 till we got down to the gluten base of it. 07:44 We have a big pot of water with bell peppers 07:46 and onions and garlic in it. 07:48 And then we would take that ball 07:50 and sit it down into that with a soft, 07:52 like a beef sauce or whatever. 07:53 And we'd cook it up and it would swell up 07:55 and we would do burgers out of it. 07:57 We would do steak lids out of it, 07:59 everything that mocked and looked like 08:00 anything that had to do with meat. 08:02 And, of course it was brown. 08:03 And so then all of a sudden, like I said before, 08:06 this is the best time to think about plant-based eating. 08:08 Making up our vital wheat gluten, 08:09 all you're doing is just add water to it. 08:11 It's already... ..Just add water... 08:12 it's already ready to go. 08:13 In the regular grocery store, right? 08:15 It's in the regular grocery store. 08:16 Grocery store. Yeah. Vital wheat gluten. 08:18 And so with this one here, particularly when they make it 08:19 look like, act like, smell like, 08:21 tastes like ribs, 08:23 then what we gonna do is we gotta have warm water. 08:25 And what you're gonna do for meat is you're gonna put 08:26 in the natural peanut butter 08:28 and a soy sauce and a liquid smoke. 08:29 Okay. 08:31 And then you're gonna spin that up with, for me. 08:32 You do that. Go ahead and do that now? 08:34 Yes. Go ahead and do that. Now, liquid smoke. 08:36 Let's because that may be new to some people as well. 08:38 Well... 08:39 Where you can find that in the regular grocery store? 08:41 Yeah, it's right there with all... 08:42 Yeah, with the soy sauces, 08:44 liquid smoke is right up with that. 08:45 Okay, in that same area. Okay. 08:46 Okay. 08:48 And I'm going to, 08:49 you're gonna put in that peanut butter. 08:50 Now, when you put that yeast, you start spinning right away 08:52 because the peanut butter 08:53 is gonna jump to the bottom, right? 08:55 Okay. Take care of yourself. 08:56 Yeah. 08:57 And then I'm gonna ask you 08:59 putting in the nutritional yeast inside 09:00 with my vital wheat gluten. 09:02 I'm gonna put the onion powder in 09:05 and we'll use vital wheat gluten 09:06 can make almost anything. 09:07 I mean, I've seen, I've actually done corn beef. 09:10 Okay. 09:12 I've done mock chicken 09:14 because the vital wheat gluten has such a personality. 09:17 It doesn't have any flavor at all. 09:19 And so with that in mind is able to mix and match 09:22 anything you wanna put together and make a meat substitute. 09:26 All right. 09:28 So, Curtis, what you're gonna do now for me 09:29 is you're gonna slowly stir in. 09:31 I mean, you're going to add that in 09:32 and I'm gonna stir while you do it. 09:34 You're gonna stir, this is the sauce, 09:35 it's gonna go in 09:37 and want to make sure that peanut butter. 09:38 Oh, I can't do it too slow, honey. 09:40 Now, just put it on. 09:41 Put it over here on the edge, baby, like that. 09:43 I can't do it too slow though. There you go, like that. 09:46 Okay. Okay. You got it? 09:48 All right. 09:49 And so what we're doing is we're actually making a paste, 09:52 putting this together, it looks like a paste at first, 09:54 but it's actually gonna make a ball, a gluten... 09:56 Oh, oh, give me that peanut butter. 09:57 There it is. Okay. 09:59 You get that out of there. 10:01 'Cause this is what helps to make it, have that flavor. 10:04 Okay. 10:05 You can go ahead and pull that in. 10:07 Well, yeah, really kind of... 10:08 There you go. It's okay. 10:10 There you go. All right. 10:12 Let me get that... There you go. 10:16 And I'm just smashing up in there, 10:17 and I've said natural peanut butter. 10:18 Okay. 10:20 And why is that different, Curtis, 10:21 from the regular peanut butter that people use? 10:23 Oh, you get the sugar. Right. 10:24 It should be two ingredients, folks, two, peanuts and salt. 10:28 That's it. That's it. 10:29 Now you have the sugar and everything else. 10:31 And I mean, that's not the... 10:32 So now what about chunky or smooth 10:35 or doesn't really matter? 10:36 You're not gonna do chunky 10:37 because remember this is gonna be a rib, 10:39 so you don't wanna make chunky peanut butter. 10:40 You definitely want to use... So forget about the chunky. 10:42 You want the smooth. Yeah. Okay. 10:44 And let me hold this for a minute here. 10:46 Okay. Hold it, baby. 10:48 There's a little bit of a sauce there. 10:49 Can you pour that right in? 10:52 This one? Yeah. 10:53 That one there, it gives me everything. 10:55 Okay. Okay. Alrighty. 10:58 And then same thing with that soy, 11:00 just give me that. 11:02 Okay. All right. 11:03 Now this is the part 11:05 where it gets kinda touchy, kinda touchy. 11:08 So this is what we have to do. I got my gloves. 11:10 Okay. You don't get messed with that. 11:14 Because what you have to do 11:16 is you have to kind of need this 11:17 for a few minutes to get everything 11:19 mashed in together. 11:20 And we're gonna take and put it into 11:22 our 8x8 square glass dish. 11:26 So all I'm doing is just moving around. 11:28 Okay. 11:30 Remember now we're supposed to be 11:31 making these ribs. 11:32 And the other thing is 11:34 when we're doing cooking vegetarian 11:36 and we have to go somewhere 11:38 and somebody asks us to bring something, 11:39 we never tell them what we're bringing. 11:41 No. 11:42 Because the minute you say the word vegetarian... 11:45 Never say vegan, you're just in another planet. 11:49 You're just totally out. So... 11:51 Vegetarian is bad enough. I know, I know. 11:54 And so you don't have to need a lot. 11:55 This has helped to make it tender. 11:57 We know I've mixed all my combination 11:58 of things in there together. 11:59 I'm gonna keep these on because, 12:01 Curtis, what I need you to do is... 12:02 I believe I have my spray. No, I don't. 12:06 My cooking spray. Cooking spray. 12:08 Okay. Over there, okay. 12:10 Would you get that for me? 12:11 Now, when I'm over there, is there anything else you need 12:14 other than the cooking spray while I'm in that vicinity? 12:16 No, that's it. That's it. Cooking spray. 12:18 So I'm gonna go 12:19 and get the cooking spray and I'll be right back, okay? 12:21 You get the cooking spray 12:22 and I won't talk about you while you're going. 12:24 I'm not going too far. 12:25 I can still listen to you while you're talking. 12:27 Okay. Okay. 12:29 So, okay. Also bring that... 12:35 Okay. And it's time to talk. 12:36 You're busy laughing. Okay. 12:38 What I want you to do is I want you to hold this up 12:40 like this open to the side and then you're gonna spray 12:42 the bottom of that for me please. 12:43 Oh, okay. That's enough. 12:47 Okay. All right. 12:48 I said that there. All right. 12:50 So all I'm gonna do is take this ball right here. 12:53 It's got all that good seasoning in it. 12:55 I'm gonna put it in here. Here. 12:57 Oh. That. That was it. 12:59 And then I'm going to take them and mash it, 13:02 'cause we got to make a simulation of barbecue ribs. 13:06 Now, I'll tell you something right now. 13:08 People watching this and say, 13:10 it's no way in the world you're gonna make 13:12 some barbecue ribs of the ingredients I just saw. 13:14 I know, I know. 13:16 And there's no way in the world. 13:17 When it comes to plant-based cooking, 13:19 people are always saying, that ain't gonna work. 13:21 No, I can see that right now. Some people may be saying that. 13:24 I know. 13:26 But you know, I'm gonna tell you right now, 13:27 it does work. 13:28 All right. 13:30 So once you put in there, you wanna make sure 13:31 that it goes to all your corners. 13:32 Okay. 13:34 And believe it or not, 13:35 when it goes in the oven to bake, 13:37 it's actually gonna swell up a little bit 13:38 because it is gluten based. 13:39 Okay. All right. So I've mashed that down. 13:42 Now, I'm going to take these off 13:44 because now it's time 13:45 to show you the other parts of this. 13:47 We're going to take a knife. 13:49 And the name of the game is to cut this 13:50 into eight pieces. 13:52 Don't worry about trying to go all the way down to the bottom, 13:54 you know, but just know we're going to do eight pieces. 13:56 So we're gonna go down. Oh, Okay. 13:58 Okay. 14:00 And we're gonna go down and you're gonna do this thing 14:03 and we're gonna go down 14:04 'cause we got to do eight of these. 14:06 Okay? And we're gonna go down. 14:09 Okay? 14:11 And this is gonna be more defined as it, 14:12 after it comes out the oven, 14:14 you're gonna go and do this another time. 14:16 How many I got? One, two, three. 14:18 One, two, three, four, five, six, seven. 14:23 And the last one is gonna make eight one. 14:26 All right. Okay. 14:28 Now, because ribs really don't have. 14:30 You can make them long, 14:32 but let's make these short ribs. 14:33 So we're gonna come across. 14:34 In half. In half. 14:36 All right. 14:39 And one of the things that you can do, 14:40 if you have a pizza cutter... 14:42 Oh. Okay. 14:43 You can use your pizza cutter... 14:44 And do that. And you can go across. 14:46 Okay. 14:47 And sometimes I do this at the beginning, 14:49 sometime I do the pizza thing 14:50 at the very end once it comes out the oven. 14:51 Okay. 14:53 So at this point, it's going in the oven 14:54 at 325 degrees for about 30 minutes. 14:59 All right. 15:00 If you come and cook here at the 3ABN oven, 15:03 it's even faster. 15:04 What happens first? 15:06 Show them what happens 'cause... 15:07 This how fast all ovens are here in ABN. 15:10 And bring out the... 15:12 Let's see how fast the oven really is. 15:24 That's fast cooking. Yes, indeed. 15:27 There it is. 15:29 Wow, look at that. Okay, yeah. 15:30 And so we've already got this taken care of, 15:33 it's already been ready to go. 15:35 And now at this point, because it done, 15:37 now you're not quite sure what it is. 15:38 So we're going to go ahead and finish them off 15:40 a little bit here again. 15:41 Trying to score again. Score it. 15:43 And we're gonna score it now into four sections. 15:47 Okay. 15:48 Four sections, because our next step 15:51 is to turn on and we got to... 15:53 Now it got to look like ribs. 15:54 Now we've got to simulate. 15:55 We got to get some barbecue... Yeah, get some lines on it. 15:58 Yeah. Get some lines on it. 16:00 So let's go ahead and do that. That's going to be next. 16:03 I need some more oil. Okay. 16:06 Regular... 16:09 I'll put some in a jar or a cup. 16:11 Yeah. Put some in, put them... 16:12 Put some in this right here, baby. 16:15 And let me see, do I have, wait a minute, wait a minute. 16:17 Before you go any way, do I have my brush? 16:22 I should have my barbecue brush over there as well. 16:24 Okay. 16:26 So, you know, I love sending Curtis 16:27 away to find things. 16:28 And sometime when I think I got all of it together, 16:31 I really don't, but it's okay. 16:32 It's okay. 16:34 Because he's working over there and, baby, 16:36 you can bring that oil back if you... 16:37 Oh, go ahead. Bring me that. 16:38 And then did you see my brush that I used to brush it on? 16:42 Okay. Here's the oil right here. 16:45 And I'll come back and bring the brush. 16:46 Okay? Absolutely. 16:48 So that will get you started. Thank you. 16:49 All right? I appreciate that. 16:50 But I need to brush it off 16:52 to be able to put it on a grill. 16:53 Okay. I'll be right back. 16:54 All right. Go ahead. Okay. 16:56 Now, if I'm gone too long, 16:57 you may have to come off the camera with me. 17:01 Anyway, one of the things 17:02 that happens is we've got it looking like this 17:04 and we make the lines in it 17:06 because when you make the lines, 17:07 because most ribs are really thin. 17:09 Okay? 17:11 And we usually do them in blocks. 17:13 So when you look at this particular recipe, 17:16 I've actually cut it here. I've cut it here. 17:20 We're doing it half and half here. 17:22 Okay now, I hope this will work. 17:24 Absolutely, see there. Oh, good. 17:26 Okay. Okay. See there. 17:27 So what I'm gonna do is I'm gonna take my brush 17:32 and I'm gonna brush my grill first. 17:34 Oh, okay. 17:36 Because we gotta get that simulation. 17:37 Oh, this will give some lines to it. 17:40 That's right. There you go. 17:42 Okay. There you go. 17:43 And then I'll take a little bit 17:45 and I begin to put on top of that. 17:47 It had been in oven already cooking 30 minutes, 17:50 but we got to get that line on here. 17:51 So it looks like ribs. Okay? 17:53 And those who eat ribs know that 17:55 this is a right on point 17:57 as far as how it's supposed to be looking. 17:59 Okay? So we got that on there. 18:01 You wanna make sure that your grill is not too high 18:06 and you don't wanna burn them. 18:08 Okay? So we got our grill on. 18:10 Let me just make sure that it's high enough. 18:12 And by the way, you can also take this stove. 18:14 This is very good. 18:15 You can also take this 18:17 and do this on a grill, barbecue grill outside. 18:19 How about that? 18:20 So we gonna take the first group. 18:23 Also four sections at a time. 18:26 If I can get open here. Yeah. 18:29 Okay. 'Cause you got to cut it. 18:31 Remember use the... 18:33 It's okay, there you go. All right. 18:36 And I'm gonna go ahead on 18:38 and because the lines are going this way, 18:39 I'm gonna put it on a grill this way. 18:43 All right. 18:44 And we can actually do four more 18:46 on the other side there. 18:48 So let me just go ahead and do this. 18:49 So, you ready to go. It's already cut. 18:50 Yeah, honey. You're welcome, honey. 18:52 I'm gonna put them on the grill 18:53 and the grill is gonna make those lines on there for us. 18:55 And now, I want on the other side 18:57 is to go ahead and put a little bit oil. 18:59 But we've got to flip them over on the other side. 19:00 Okay? All right. 19:02 This is before, now I mentioned that 19:03 we have a barbecue sauce. 19:06 You have your favorite barbecue sauce 19:07 that you'd like to use. 19:09 So that's when you can do that. 19:10 Now we do have, in our global cookbook, 19:12 we make our own barbecue sauce. 19:14 We make our barbecue sauce. We make our muster. 19:16 We make our butters, all of those. 19:19 But in the market also you'll find 19:21 those kinds of things as well. 19:23 So it's gonna get brown on both sides. 19:25 That those two, that's gonna... 19:27 Now, this is it. Okay. 19:28 Once... Now I'm gonna do the other two. 19:30 Once you get finished browning it on one side 19:32 and browning it on the other side. 19:34 Then what you're gonna do is you're gonna put it back 19:35 into your baking dish. 19:37 It goes back in the baking dish because now it's gonna be time 19:40 for you to put the barbecue sauce on. 19:41 I already had the barbecue sauce here. 19:43 My favorite barbecue sauce is right here 19:46 and we're gonna actually 19:47 put the barbecue sauce on it after we get done. 19:49 All right? 19:51 So let's just see what's happening. 19:54 And let's see if it's got some lines on it yet. 19:59 Head up kind of high. There. 20:02 Well, not as, not as much as I would like it to have. 20:04 Let's turn it up a little bit more 20:07 And will stay there just a little bit longer. 20:08 A little bit longer. 20:10 And the name of the game is just... 20:11 There you go, 20:12 is to get those lines across it. 20:14 You can see a few lines. Okay. 20:15 Now this particular one, 20:17 I like, because this is making the ribs up. 20:18 And like I said, that same vital wheat gluten, 20:20 you can use it and you can put beef style 20:23 or chicken style flavoring in it 20:25 and you can actually turn it into a fried chicken. 20:26 Oh, okay. 20:28 Vital wheat gluten, 20:29 you can take make corn beef out of it. 20:31 You can make a mock turkey out of it. 20:32 Vital wheat, gluten. That is the name of the game. 20:34 That is the name of the game. Okay. 20:35 Okay. All right. 20:37 How did you come up with this particular recipe? 20:39 I saw something one time 20:41 before it was talking about some ribs. 20:43 And once again, 20:45 I just played with it a little bit. 20:47 You kind of tweak it? I kind of tweaked it. 20:49 I kind of tweaked it. That's the bottom line. 20:51 You have to kind of tweak it to make it your own. 20:52 You know what I'm saying. 20:54 And so, I like the fact that 20:55 it's got a nice chewy taste to it as well. 20:57 It is browning. Okay. 20:59 I see it browning there, and for the sake of... 21:02 Oh, there you go. Okay. 21:04 Now you start seeing a line... There's a line across it. 21:07 Yeah. Okay. 21:08 Just turn it up a little bit. Yeah. 21:10 It got your lines across it. And so when you're gonna... 21:14 What's gonna happen is that I'm not gonna keep on this 21:17 because it takes a little bit, 21:19 just remember you're gonna do it 21:20 on the top and on the bottom. 21:22 All right. 21:23 And just to show you, when it gets done, 21:27 you're gonna move that over, 21:29 you're gonna take it out. 21:33 Put it back in and put those two in there? 21:36 Oh, oh. I'm getting ready to sneeze. 21:39 Okay. Let's move this over. 21:49 Oh! Bless you, my child. 21:53 It has to stop, or it has to keep on going. 21:55 No, honey, let's not talk in just to keep it going. 21:58 Okay. All right. 22:01 So the bottom line is you want to get those lines on it. 22:04 And instead of... You see all of that. 22:07 You remember now I've done this part here. 22:09 These other two are gonna go on a grill as well 22:15 and get that browning on both sides. 22:19 Oh, okay. Okay. 22:20 But I wanna show you 22:23 what's gonna happen once we get done with that. 22:25 Gonna get yourself together, 22:27 you're gonna take your barbecue sauce 22:29 and you're gonna start putting it on the ribs. 22:31 It's time to paint. It's time. 22:33 It's time. I'm painting, baby. 22:36 Okay. The barbecue sauce on. 22:39 And it goes back into the oven. Oh, okay. 22:41 It goes back in the oven 22:43 and it's gonna go 10 minutes on both sides. 22:45 Now you wanna put barbecue sauce 22:46 on both sides or flip it? 22:48 Flip it over. 22:49 Once you put on that one side like that, 22:51 once it's getting done. 22:52 Then I take and turn them over. 22:54 Now what I do is it's 10 minutes on this side. 22:57 Go ahead and do 10 minutes at 325 degrees. 23:00 It's gonna caramelize, 23:01 the barbecue sauce is gonna caramelize on you. 23:02 Okay? 23:04 Then you flip it over 23:05 and you do it 10 minutes on the other side as well. 23:07 At the end of the program, 23:08 you will see the finished product 23:09 and you are going to be super-fast. 23:11 Okay. 23:12 So, Curtis, let's go ahead on and look at, 23:14 see, it's already doing even... 23:15 Yes. Is turning it. 23:17 It is doing this. Excellent. 23:18 Superb. Okay. 23:20 So... Barbecue, beefy barbecue. 23:22 Beefy barbecue ribs. All right. 23:24 "Beefy" in quotations. Yes. 23:26 Now, along with barbecue ribs, 23:30 why not have barbecue baked beans? 23:32 Oh, well might as well, okay. 23:33 So when we're going on a picnic. 23:34 So we need to go ahead on and do the baked beans. 23:36 It's a very simple, easy recipe. 23:38 Let's look at the ingredients. Okay. Let's do it. 23:41 It is our spicy barbecue baked beans. 23:52 Okay. That's gonna sound... 23:54 Maybe barbecue beans with barbecue ribs. 23:56 Yeah, because, you know, 23:58 there are certain foods that are picnic foods. 23:59 All right. They go together. 24:00 You got to have the barbecue baked beans 24:02 to go with that. 24:03 And this one is so simple. 24:04 It is just the red kidney bean. 24:07 That's all we have there. 24:08 And all we're gonna do 24:10 is put that kidney bean in our pot. 24:13 Well, let's do this first. 24:15 Let's mix it in with the barbecue sauce. 24:16 Okay. 24:17 Wanna go ahead and put in there? 24:19 Here you go. Just mix it in with... 24:20 Oh spatula. Spatula. 24:23 Okay. All right. 24:25 So he's gonna mix that in with that as well. 24:28 And the thing is, there's a lot of barbecue sauce 24:30 on the market as well. 24:32 Like I said before, 24:33 we make our own barbecue sauce because sometime 24:35 there's things in it that we're not wanting to eat 24:37 as we're plant-based eaters, 24:39 but I make up the barbecue sauce 24:42 way ahead of time, and it makes a lot. 24:44 So just regular red kidney beans. 24:47 Regular red kidney beans. 24:48 Now the name of this game is, 24:50 there's two things you can do with it. 24:51 One, you can put the kidney beans in the oven, 24:54 in a baking dish and let it cook in the oven 24:57 or because the beans are already done. 24:59 You can just put them into a pot, 25:00 like I'm getting ready to do it right now. 25:06 Oh, that's it, huh? I mean, it's that simple? 25:08 That's two seconds. I know, I know. 25:10 And I know, I know 25:12 at back I thought that we were gonna be working hard 25:14 to make these beans up. 25:15 No. No. Okay. 25:17 We're gonna turn in, turn the fire on. 25:24 And I'm gonna turn them on to simmer 25:26 because they're gonna cook 25:28 for about maybe a good 30, 30 to 45 minutes. 25:30 Let it sit there as it's getting itself together. 25:33 And you know, we got the ribs already up there in the oven. 25:35 Yes. 25:36 Remember, it's 10 minutes on one side, 25:38 then you gonna flip over 10 minutes on the other side. 25:39 The ribs? Yeah, the ribs. 25:41 We kind of... Let me go up and... 25:43 No, no, no, they're fine. They're fine. 25:45 Okay. But anyway. 25:46 Now, now, now we got the ribs and we got the big beans. 25:51 Now I know you're saying yourself, 25:52 so we're going on a picnic. 25:53 So what else could we possibly have on this picnic? 25:56 How about, but say the salad. 25:59 Okay. I knew that was coming. 26:00 You know potato salad got to be part of that. 26:01 Had to have potato salad. Yes. 26:03 So let's look at the recipe of our potato salad. 26:06 Let's do it. 26:07 This is a red skin potato salad. 26:26 Okay, potato salad. All right, for picnic. 26:28 I do remember making potato salad. 26:32 I remember the potato salad 26:33 used to have all this goody stuff in it, 26:35 including a lot of eggs. 26:36 Goody stuff. So called goody stuff. 26:38 So now we are doing our potato salad. 26:41 Cholesterol free. Cholesterol free. Okay. 26:44 And we don't have any eggs in it, 26:45 although, there is a way now, this is just a secret. 26:49 This is just a secret. 26:50 Okay? All right. 26:52 So if you really need to have those eggs in there, you know, 26:55 you just wanna have an egg or look like egg in there. 26:58 You can take the silken tofu, 27:00 which is extra firm or the soft. 27:03 Now I say extra firm 27:04 and you're gonna cut into itty-bitty chunks. 27:07 And then you would just take and mix it in 27:08 with your potato salad at the end. 27:11 And people are gonna think that is boiled eggs 27:13 in with the potato salad. 27:15 Don't tell them, just cut it up. 27:17 Small pieces like it's like boiled egg 27:20 and put it in that potato salad. 27:22 And they're gonna think that's it. 27:23 Plus, there's also a salt out now called black salt, 27:26 and the black salt actually tastes like egg. 27:29 All right. It has a egg flavor. 27:31 All right. It's called black salt? 27:32 It's the name of it, called black salt. 27:33 That's right. 27:35 So, in this recipe, 27:36 because once again it's plant-based, 27:38 we did something a little bit different 27:40 and that is, instead of, you know, 27:41 the big white potatoes we're doing the red potatoes. 27:43 And these are also on market right now, too. 27:46 They're very small red potatoes already ready to go. 27:49 Now, any reason why these particular potatoes. 27:50 I mean... 27:52 Well, I wanted to do something different. 27:53 I wanted to do something different 27:55 from a regular potato salad. 27:56 So now we're doing a red skin 27:57 and we're keeping the skin on it. 27:59 All right? Okay. 28:00 So with that in mind, 28:01 all I did was put them into a steamer, 28:03 steamed them up a little bit, 28:04 and then I'm gonna take a tray this way, 28:06 because I'm gonna have you go ahead 28:07 and do the bell peppers. 28:08 Oh, bell peppers? Okay. 28:10 And all I did, all you're gonna do 28:11 is once you steam them, it takes a few minutes. 28:12 We're just gonna cut them in half 28:15 and you wanna cut them bite size. 28:18 Right. So cut them again. 28:20 And then you're just gonna slice them 28:21 about a couple of times. 28:23 That's all you gotta do. 28:24 That's it. All right. 28:25 This keeps the nutrients in and the red skin 28:29 makes the potato look totally different. 28:31 Let me do the onions. Yes, please do that too. 28:33 A little bit smaller, honey. 28:35 Let me do that one there a little bit? 28:37 Just tad it. 28:38 Okay, 'cause this is a, 28:40 and also a potato salad normally 28:41 it was the eggs, it was the mayo, 28:43 and then it was onions that was in there. 28:46 And maybe you would use a relish. 28:48 So we have a lot of cholesterol in there too. 28:50 Yeah, this potato salad is using red peppers, 28:53 is using bell peppers and it's using celery. 28:56 Okay? Oh, okay. 28:58 So, I see, you know, 29:01 we had our beans going on over there 29:03 and I guess they're doing good. 29:04 They're making noise right now. 29:05 Let's see what's happening. Yeah. 29:07 Let's turn that down, it's looking real good. 29:09 All that, you smell that barbecue sauce? 29:10 Mm-hmm. Yeah, you did. 29:12 So we're gonna turn that all the way down. 29:15 Oh, yes. 29:17 That's one of the easiest ways to make barbecue baked beans. 29:20 Barbecue baked beans, 29:21 you have to go through all those things. 29:23 And you know, when you try to buy 29:24 barbecue baked beans at the store, 29:25 you're gonna have a lot of ingredients in it. 29:27 Once again that you don't need to be having. 29:29 Okay. 29:30 I'm gonna move that to the side, 29:32 pull the beans a little bit closer to me 29:33 because what's gonna happen now, 29:35 when you're doing that, we're gonna add 29:36 in now the different things. 29:38 We're gonna add in first our onions, 29:40 I wanna put these in and then, 29:41 Curtis, you gonna give me the rest of those, honey. 29:43 Okay. Okay. 29:44 So we're gonna put the onions in. 29:47 Somebody asked me, can you use red onions? 29:48 You can, you can use red onions with it, 29:50 but I'm using that red skin on the potato. 29:52 So it might kind of clash with that, 29:53 I got the bell peppers as well. 29:55 I've to put both of these in together. 29:56 You can put both of those in there at the same time. 29:58 Go right on in there. 30:00 'Cause all of them are gonna be a part of it. 30:02 And you can also go ahead and put in the bell peppers. 30:04 Bell peppers, all right. Yeah, here. 30:07 Oh, okay. And then the celery. 30:09 Then the celery, okay You can use that. 30:11 Yeah. 30:12 And this is also a very colorful dish, 30:14 very colorful. 30:15 And we got the red peppers. 30:17 These red peppers come from our garden. 30:20 No, not yet... We've green peppers. 30:21 I mean, we're going green peppers now, yeah. 30:23 All right. 30:24 And we're just gonna mix that up 30:26 and you can already see once again, 30:27 it is so pretty. 30:30 My normal potato salad. We didn't do all that. 30:33 And once again, 30:35 there is so much joy in plant-based cooking. 30:37 It is so pretty. 30:38 When you see the combinations and the color that 30:40 you can actually put together as well. 30:42 I'm gonna sprinkle on the sea salt. 30:46 And the last thing is I said an egg free. 30:49 This is an egg free. 30:50 Believe it or not, it's called Vegenaise. 30:53 They have a grapeseed mayonnaise, 30:54 a lot of these meals are out now on the market 30:56 and they are very, very good. 30:58 And what I'm... 30:59 Anything that, whether I'm doing sandwiches 31:00 or doing salads or whatever, 31:02 anything that calls for regular mayonnaise, 31:04 which we're not going to be using, 31:05 we're gonna be using either a Vegenaise 31:08 or grapeseed mayonnaise. 31:09 Lot of mayonnaise on the market... 31:11 A lot of them. Salt based or cholesterol free. 31:13 That's right. That's it. 31:15 And they are in your regular supermarket. 31:18 Now sometimes 31:19 when people talk about vegetarianism, 31:20 they always say things like, you know, 31:22 well, trying to go plant-based is very expensive. 31:24 And all, we once again said this before, 31:26 the cost of food does not stop at the cash register. 31:29 And you are so worth it. You know, think about it. 31:31 We put a lot of money in our clothing, 31:33 a lot of money in our cars, 31:34 a lot of money in our vacations. 31:36 But when it comes to our body, we throw anything up in there. 31:38 You can't keep doing that 31:40 because when you throw things up 31:41 in there, guess what? 31:42 Eventually there's gonna be some diseases. 31:44 Heart disease, diabetes, obesity, 31:48 all these things are a combination. 31:49 All right, it's gonna go down. 31:50 So this part we're gonna go head on 31:52 and start putting in the Vegenaise. 31:55 Yeah. 31:57 Now some textures 31:58 are little bit different than others. 32:00 I mean, I guess it's a matter of preference. 32:01 It just depends on what you want. 32:04 Basically the one I use the Vegenaise, 32:06 this is my favorite one. 32:08 It has a blue label on it. 32:10 But any one you want to use, 32:12 you can, I'm gonna use a regular spoon on this, 32:14 'cause I think it would do a lot better, 32:16 'cause I don't have my other one over there. 32:18 I'm gonna go get one. This one? 32:19 No, it's not gonna do what I want it to do. 32:21 Okay. 32:22 You just go ahead on and do it this way. 32:24 So all you're gonna do is make sure that 32:26 you get all the mayonnaise 32:29 to cover the potatoes. 32:33 And when I do this one here, 32:34 I like to make this up a day in advance. 32:36 We talk about going on a picnic. 32:38 We do it a day in advance 32:39 and that way it gives a chance to flavor to get 32:42 all through the potatoes and onions, 32:45 all get mixed up together. 32:46 This is a beautiful dish 32:48 and it is absolutely knock down. 32:51 Drag out. Good. 32:53 All right. Okay. 32:54 We got that. All right. Okay. 32:56 So we got the potato salad. We got the ribs. 32:58 Got the barbecue baked beans. The ribs, barbecue. 33:01 Yeah, we got potato salad. 33:02 Now I guess people are saying to themselves. 33:04 Okay. So then we got most of the stuff for our picnic, 33:07 people trying to figure it out now, 33:08 do you have any desserts for this picnic? 33:10 Something sweet. 33:11 Gotta have something sweet and guess what? 33:12 Because we're going to picnic, 33:14 we actually gonna do two desserts. 33:16 Oh, two? This gonna be a good picnic. 33:18 It's gonna be a good one. Okay. 33:20 Well, let's look at the actual first dessert 33:22 that we're gonna be doing on this particular one 33:24 is our pecan date carob bites. 33:43 Okay. 33:44 This is a dessert you can take it 33:46 with you on a picnic. 33:47 Yes, you can. Or any place. 33:49 Or any place or once again, 33:50 all natural sugars and stuff that we're using, 33:52 and this is a real quick one to make up. 33:54 So just open up our food processor. 33:57 The heavy duty food processor. So we gonna put in. 34:00 Go ahead and put the pecans in. Pecans? 34:03 Okay. All right, going in. 34:05 And we gonna put the dates on in there. 34:07 The dates? Okay. Yep. 34:09 And, you know, 34:11 I really want to put you in here 34:13 'cause you're my date too, aren't you, baby? 34:15 Okay. Yes. No. 34:17 Put these dates in this for you. 34:19 Put those dates in there. 34:21 I'm messing you up a little bit. 34:23 Put those dates in there. 34:24 I was asking her a question here. 34:26 I can't go into a food processor. 34:29 I'm glad you can't. I won't have you anymore. 34:32 Okay. Focus baby, focus. 34:35 Time to focus. Time to focus. 34:37 Now, I want to do is I'm gonna put the lid on. 34:39 Go ahead and pull it on. All right. 34:41 Make sure she's ready to go. 34:43 Okay. And pulse it? 34:45 No, just go ahead and turn it on. 34:52 All right. So, no, no. 34:55 Put it back on there. Oh, just the top. 34:57 Okay. Okay. All right. 34:58 Let's go ahead and do a... Let's do a pulse. 35:02 Then I'm going to add the other stuff to that. 35:06 Okay. 35:08 Now what I'm gonna do is I'm gonna do, 35:10 now add the carob powder to it, but I want it to be on. 35:14 So go ahead on, you're going to just go ahead 35:16 and start putting a carob powder in. 35:18 Okay. Let me do a carob powder. 35:20 Okay. 35:22 Why you say? I don't have no idea. 35:25 I'm gonna back up a little bit. 35:27 I'll push this over towards you. 35:30 So if something happens, 35:32 I'm gonna step one step to your left. 35:34 Okay. So we're gonna turn on whole. 36:10 Okay. That it wasn't smoking. 36:12 It was just the carob coming out of it. 36:14 Getting a warm up of the carob. Woo! 36:18 Mm-hmm. Okay. All right. 36:19 So this one. Now wait a minute, hold it. 36:20 Let me go ahead and put these in there 36:22 'cause I want this to be a nice, 36:24 you know, so carob is going to be 36:26 the replacement for what, Curtis? 36:28 Chocolate. 36:29 Chocolate, so for my chocolate lovers. 36:31 They say, there's no way I can't do chocolate no more. 36:34 There is a way and we are doing it. 36:36 And we're doing it. You go ahead and cut down. 36:39 So we're actually going to be using the carob powder in this 36:42 because we wanna get an assimilation of chocolate. 36:44 Okay. 36:46 And I believe it actually tastes very, very good. 36:48 I have a friend girl that one time 36:50 she was asking she's heavy into chocolate. 36:52 And so, I said, I have a recipe. 36:54 I've got a couple of recipes. 36:55 We use the carob powder for it, believe it or not. 36:57 And she said, I don't believe it. 36:59 So we made some carob brownies and took them to her house. 37:03 And she said, "I love carob." 37:06 Should we call her name out? 37:07 No. No? No. 37:09 We're not gonna call her name out. 37:10 Okay. Not gonna call her name out. 37:11 No, we're not. Okay. 37:13 So we're gonna put this back on 37:14 and let it spin around a little bit more. 37:16 All right. She will get you, Curtis. 37:18 Well, I mean it's a good thing. 37:22 I put this on there, you start putting that. 37:35 All right. 37:37 Now, so they can see carob. 37:40 Now where would you get carob powder first because... 37:43 In the grocery store. Regular grocery store? 37:44 In the regular grocery store, carob powder. 37:47 But they have a natural food section 37:48 now in the grocery store. 37:50 So that's where you would go and get it. 37:51 All right. 37:52 So I'm going to take the blade out. 37:54 All right. 37:55 Let's go ahead and hold up. Let me put that over here. 37:57 'Cause I want them to see this being done here. 38:04 Let's go ahead and move that back there, baby, for me. 38:08 All right. 38:10 So we're gonna take out the mixture. 38:15 Oh, now they're thick now. Yeah. 38:18 And we're gonna put it in the bowl. 38:21 Oh, okay. 38:25 Now chocolate. 38:27 We were someplace 38:29 and we actually tasted a cocoa pod 38:32 of the chocolate it's very bitter. 38:33 Very, very bitter. 38:35 So you have to add a lot of sugar... 38:36 Yes, you do. 38:37 Because chocolate is not naturally sweet. 38:39 Nope. 38:40 And so there's a high sugar content 38:43 in chocolate itself. 38:45 So the carob works out really well for substitute. 38:47 Really does. Yes. 38:48 And I think I got most of it out of there. 38:50 I just want them to be able to see. 38:52 It does have to go in a food processor. 38:54 You cannot put it in a blender. 38:55 It needs to have spacing for it to go around. 38:57 I could hear Rebecca asking me that question. 39:00 I have a blender, can it work in a blender? 39:02 The answer is no. 39:04 You can see it gets real, real sticky. 39:06 Yes. Real, real sticky. 39:07 All right. 39:09 I think the camera crew is gonna finish that off. 39:10 Okay. 39:11 So let's go ahead and move that out the way. 39:13 And let me just, let's go ahead and make these carob bites, 39:18 so we can have them for the picnic as well. 39:22 We're gonna move that over there too. 39:24 So we got that one moving out the way. 39:29 I'm gonna move it out the way. 39:31 And there's a couple of things you can do. 39:33 Number one, you can use a scoop or you can use a teaspoon. 39:36 All right? 39:37 Now, I'm not gonna use that scoop. 39:39 Gonna let you use that scoop this time. 39:40 So we're gonna actually just take it and scoop it up. 39:43 Let me get my gloves out here again 39:46 'cause I got to make these into the balls. 39:47 Will get kinda messy. 39:50 Yeah, you wanna move that out the way baby. 39:51 It doesn't get really messy. 39:53 It's just gonna get sticky. 39:54 Oh, okay. 39:59 All right. 40:01 Let's get a little bit more. 40:07 Oh-oh. 40:10 I think I am gonna have to use my hands. 40:18 Okay. Okay. 40:22 If you would give me that... 40:27 Take your time, baby. 40:32 Spray. 40:33 I have no idea, I do now. Okay. 40:36 Now, while I'm over here, 40:39 is there anything else you need that you can think of? 40:42 I think I'm good. Okay. 40:44 You're good. Now I'm gonna be right back. 40:45 So you don't need to talk because I'll be right back. 40:50 Okay. 40:51 Now don't get yourself worked up. 40:53 If you think that it's getting too sticky, 40:55 you don't want to deal with it. 40:56 'Cause it's gonna work its way out as you can see. 40:59 Let's go ahead and spray them on hands. 41:00 How about that? That might help a lot. 41:01 Oh, okay. 41:04 So now you're making the balls out of the... 41:06 Yeah, were gonna make the balls up. 41:11 Okay. All right. 41:13 Oh, so much easier, look at that. 41:15 Okay. You can make the balls up. 41:20 I would go, ask you, I was going to ask you 41:21 if you'd would like to do that, but... 41:23 No. One sticky hands is enough. 41:27 Let's get this one out here. Whoops. 41:29 Oh-oh, you didn't see that? 41:31 That's mine. You didn't see that. 41:33 Oh, well the camera picked it up, 41:35 but that's okay, honey. 41:36 The camera did? Okay. Yeah. 41:38 So make sure you spray your hand first, 41:40 put a little bit of spray. 41:42 Get nice and gooey there. 41:43 See, one of us need to have clean hands. 41:47 And we're gonna do that again. 41:49 And so, all you're doing 41:51 is you're actually making the balls out. 41:52 Okay. 41:53 And then now this go into an oven. 41:55 No, no, believe it or not. 41:57 Oh, you didn't know, all this stuff here, 41:59 everything we're doing right now, 42:00 no oven, except for those ribs. 42:03 How long are you going to let this sit overnight? 42:04 No, this has to sit. 42:06 It does, up on your refrigerator 42:07 after it's over, it'll harden up on you. 42:09 Okay. It'll harden. Overnight? 42:12 Yeah, you can do it overnight. Overnight, okay. 42:13 Okay. 42:14 Now I want you to get the idea of this 42:16 'cause you'll see at the end of the program. 42:17 So once you get 42:18 your little balls together, okay? 42:20 Got your little balls together. 42:22 Then what you're gonna do is let me just go ahead on 42:25 and throw this in the trash here. 42:27 And, but now don't get just, I could see you saying 42:30 I don't want to get all that stuff all over my hand. 42:32 It going to be all right. 42:34 So just make sure you oil your hands first 42:37 before you do this, okay. 42:39 Now then you're gonna take a pecan half 42:43 and you're gonna just put it right in the middle like that. 42:46 Oh, the woman's touch. 42:50 Yeah, I can do one of those. 42:52 Now, I can do that without getting my hands all messed up. 42:56 Yeah. 43:00 See this are going on a picnic. There you go. 43:03 So you're gonna put those in the refrigerator 43:05 and it makes about anywhere between 43:07 14 and 16 of the little balls. 43:09 Okay. 43:10 Don't make them real big 43:11 'cause this supposed be like bite size. 43:13 You just put them in your mouth and you're good to go. 43:14 Okay. So that's going to go 43:15 in the refrigerator also as well. 43:17 And at the end of the programs, 43:19 you will see the finished product. 43:21 Oh, my. Okay. 43:23 Now we have two desserts... 43:25 We have two desserts. For picnic. Yep. 43:27 We got the carob bites 43:28 and we also gonna do something else 43:29 that's really good. 43:31 Could we do some kind of a bar or something that 43:32 we're gonna be taken with us on this picnic as well, so... 43:35 Haven't picnic for long time, baby. 43:37 So let's look at the next recipe. 43:39 Okay, let's do it. All right. 43:41 It's our shredded wheat raisin bars. 43:58 Okay. This is a good one. 44:01 Okay. So we're really excited. 44:03 This is the last one. Another dessert, yes. 44:04 One more dessert here for it. 44:05 This is another one of those no bake. 44:07 All you do is put it together. Okay. 44:08 So we're not baking a whole lot things now? 44:10 Nope. Okay. 44:11 So in this recipe, what I'm gonna do 44:12 is there's two ways you can put it in the microwave 44:14 and do it, or you can just do it here. 44:15 We're gonna go ahead and put it on a stove. 44:17 We already got our fire on here. 44:18 We're gonna put in, 44:19 this is a maple syrup going in first. 44:21 Oh, okay. All right? 44:23 And then we're gonna go ahead and add in the sugar also. 44:27 For the crystals, you can get that 44:29 now at any regular grocery store. 44:32 Now this is the... 44:33 This is gonna be the peanut butter. 44:35 We're gonna put that in as well. 44:37 All right. No sugar added. 44:40 Well, no peanut, that's right. Peanut butter. 44:42 All natural peanut. Yes. Okay. 44:43 Let me go ahead and put that in. 44:49 We had these just recently you made them, honey? 44:51 Yes, yeah. 44:53 Think about when we come to 3ABN 44:54 and do the cooking programs. 44:57 Sometimes you test some of these recipes on me 44:58 before we get here. 45:00 So I look forward to. 45:01 I have to, I gotta try them out. 45:03 I gotta make sure 45:04 they're going to be okay, you know. 45:06 Let's get all that, all the goodies there. 45:07 So we just gonna stir that around. 45:09 Now... 45:10 I'd like to say this very seldom 45:11 the wheat file 13. 45:14 Very seldom. It's a go the first time out. 45:17 Yeah, really seriously. Okay. 45:20 So I'm gonna take, let me do this 45:22 because we got a little bit more goodies in there. 45:24 You know, I like to get everything out, everything. 45:29 All right. How'd you get this recipe? 45:31 How did this come about? 45:32 Now, believe it or not. Okay. 45:34 Once again, sometimes I'm able to develop recipes 45:37 from the beginning. 45:38 Sometime I look at recipes that are already out there and say, 45:42 how can I make that more healthier? 45:43 There you go. All right. 45:44 And I think years ago, this recipe was actually 45:48 on a shredded wheat box or something. 45:51 I'm not really sure. 45:52 Let me turn this up a little bit more. 45:54 I think it was on air, 45:56 but it had a lot of those stuff in it once again. 45:58 And name of the game is that 45:59 when you're talking plant-based, 46:01 don't get all worked up 46:02 because basically a lot of the things 46:04 that you're doing 46:05 or switching out can work really well. 46:07 I'm gonna let that go around. 46:08 And so the shredded wheat, 46:09 we had to try and find a shredded wheat. 46:11 Now, yeah, without sugar. Everything was frosted. 46:13 Everything was frosted shredded wheat. 46:14 Yeah. 46:15 But then on the very bottom, 46:17 bottom shelf of the supermarket way back in the booth... 46:19 In the dark... 46:20 There was shredded wheat. Without sugar. 46:22 Shredded wheat the little itty-bitty 46:24 shredded wheat, no sugar added to it at all. 46:26 And all we did was go ahead and put the raisins in, baby. 46:28 Okay, raisins in here. Put the raisins over there. 46:30 Okay, and then mix this up. 46:31 Then you gonna go ahead and mix them up. 46:32 There you go. All right. Okay. 46:34 And this is getting itself together here as well. 46:35 This is that peanut butter, 46:37 maple syrup and the Florida crystals. 46:39 And we're going to mix those together. 46:40 And we're going to make a bar. Okay, the bar. 46:43 When you see how nice and smooth that became. 46:45 I've just being in there. 46:47 And this recipe, it had a lot more sugar in it. 46:49 It called for one cup of sugar 46:51 and it called for one cup of honey. 46:53 And I'm like, "Oh, no, no, no." Okay. 46:56 There'll be dancing upstairs, it's a picnic. 46:57 All right. 46:59 So now I'm going to take and put this in here. 47:00 I wanna put that. Oh, you're pouring in here? 47:02 Yeah. We got to make the bars. 47:04 All right? Okay. 47:05 All right. Oh, okay. 47:08 You smell that peanut butter. Yes. 47:10 Excellent, superb. 47:12 This will work right here. Okay. 47:15 So what you're gonna do is you're gonna go ahead on 47:16 and get the rest of goodies out. 47:18 You're gonna go ahead on and start stirring up for me. 47:20 Oh, all right. 47:22 I'm gonna put the last bit in and stir it up. 47:23 Be careful, babe. Yeah. 47:27 Okay. 47:29 Let me come over here with some more of this. 47:30 I got some more. 47:33 Okay. All right. 47:35 Turn that off. 47:42 The name of the game is to coat the shredded wheat. 47:47 That reminds me of coconut. 47:50 Doesn't it look like coconut? Yeah, it does. 47:52 Has a nice mouthfeel. Yeah, I think crunchy. 47:56 And once again, it actually will cool off. 47:59 When it cools off, it makes into bars. 48:01 Okay. I can take it from there, babe. 48:03 I'm gonna do it and transfer it over. 48:05 Okay. 48:06 We got all the goodies out of there. 48:10 It is. 48:11 Make sure that all of it's covered. 48:16 All right. 48:17 Once again, a nice presentation. 48:19 And all we're gonna do now 48:20 is we're gonna put it into an 8x8 dish. 48:25 All right. 48:27 And at the end of this show, 48:28 you will see the finished product 48:29 on this as well. 48:31 And this would bake for how long? 48:32 This does not bake at all. Oh, again, no bake. 48:35 No baking. Okay. 48:37 Saving on electric bill. Yes. 48:39 That's right. So that's gonna go there. 48:42 Now, you know, we talked about the fact 48:43 that we're going on a picnic 48:44 or we talked picnic time was the name of this program. 48:47 So what we gonna do, 48:48 is we actually going to really go on a picnic 48:51 by just bringing out all the stuff that we need. 48:53 So before we do that, you know what, Curtis, 48:55 also, I know they said, what is those salad? 48:57 I mean, she's got all that stuff. 48:58 She's done the ribs and she's done the beans 49:01 and she's done the potato salad, 49:03 but where's the green stuff. 49:05 And I know you said that. And so what we have also... 49:08 Oh, what do you have, honey? 49:10 We just done made a jar up. 49:11 So guess what? We're going to picnic. 49:12 And what you will do with that is all you're going to do. 49:14 You already know what's your salad part, 49:16 whatever you want for your salad. 49:18 And this one, you're gonna put your sauce 49:20 over a ranch dressing 49:21 or something in the very bottom. 49:22 And then you can see I layered it. 49:24 I layered, I got the actual romaine lettuce. 49:27 I got my carrots, I got my cucumbers. 49:30 I got my cherry tomatoes. 49:31 And this is Swiss chard at the top. 49:33 Oh, sauce Swiss chard, okay. 49:34 And you wanna make sure that 49:35 you don't take it all the way up to the top 49:37 because when you get to your picnic area, 49:39 all you going to do is shake it up 49:40 and turn upside down 49:42 and you got ready to have your salad 49:44 while you're on a picnic. 49:45 Now I know if you're going to picnic too, 49:47 we gotta make sure we have all of our stuff. 49:49 So we got all of our stuff first. 49:51 We actually have all the things we need for picnic today. 49:54 And you know what I'm saying? 49:56 I got the containers for all this stuff to go in. 50:00 I got the napkins. I got the plates. 50:03 Okay. I got the forks and everything. 50:04 Okay, honey, you're ready? 50:06 So what we're gonna do is we're gonna come back 50:08 and we're gonna show them what everything looks like. 50:11 Then we're gonna pack it up and we going on a picnic. 50:13 Okay. 50:15 Before we come back at the time 50:16 we're going to have a roll of our products. 50:18 If you're interested in learning 50:20 about more about recipes, 50:21 how to expand your recipe collection, 50:24 here is the information that you need. 50:27 For more information about Health Seminars Unlimited, 50:30 please contact them at 256-859-1982. 50:36 That's 256-859-1982. 50:40 Their email address is hseminars@bellsouth.net. 50:44 That's hseminars@bellsouth.net. 50:48 On YouTube, you can search for Curtis Paula Eakins, 50:51 and their mailing address is PO Box 2873, 50:55 Huntsville, Alabama 35804. 50:58 That's PO Box 2873, Huntsville, Alabama 35804. |
Revised 2021-04-02