Participants: Nyse Collins (Host), Brenda Kemp, Evita Tezeno, Raginee Edwards
Series Code: TOP
Program Code: TOP000005
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00:01 Have you ever wondered how to prepare healthy food
00:02 that actually tastes good? 00:04 Well stay tuned while Evita Tezeno, Brenda Kemp 00:07 and yours truly, Nyse Collins, show you just how to do it, 00:10 and give you "A Taste of Paradise" 00:29 My name is Evita Tezeno and my name is Brenda Kemp. 00:32 Thanks for joining us today. 00:34 And today's recipe, we are going to make blueberry cobbler. 00:39 Umm, my favorite food is blueberries. 00:41 I just love blueberries. 00:44 And you know, Brenda, we can make this recipe, 00:47 and we can eat it for breakfast. 00:49 Evita, tell me just how that's possible. 00:51 Well normally, most pastries are loaded with sugar, 00:56 but no, no, no, this one has nature's candy in it - dates! 01:02 So that's what gives it its sweetener. 01:05 So we're going to begin our recipe with these ingredients: 01:13 We're going to make the crust and it has: 01:29 And today, we're using Mejdool dates, 01:35 and these are the sweetest dates, they're wonderful! 01:38 And, they are my favorite! 01:40 There are various types of dates, but these are my 01:44 favorite because they are very soft and they are dried, 01:48 but, to me, they're juicy. 01:50 So we're going to start off with the dates... 01:54 3 cups of pecans 02:00 and the vanilla extract 02:03 and then we're going to process it. 02:05 And how long are we going to process it? 02:07 Just until it gets the appearance of sand. 02:34 And with the dates, the dates make it stick together. 02:38 It gives it the consistency. 02:41 Yes 02:42 So let's make our syrup as for the filling. Okay 02:49 For the syrup, you will need the following: 03:01 The filling - 2 cups of fresh blueberries. 03:06 So, let's get started. 03:09 Here we have the dates... 03:11 Are those the Mejdool dates? Yes 03:14 Coconut oil and I need the bottom to the Vitamix. 03:21 Vanilla extract 03:27 Water 03:31 and salt 03:38 So, what is so good about this recipe is that it's easy, 03:44 it's really, really simple and it's also interchangeable. 03:48 You can do blueberries, peaches, apples, any kind of fruit. 03:55 Whatever your choice of food is. 03:58 Can you help me with the plug, please? Thank you 04:04 There you go... All right 04:38 Okay, after this is blended... 04:42 Um, that coconut oil smells really, really good. 04:47 You know, Evita, a lot of desserts are packed full of 04:50 sugar and unhealthy stuff. 04:52 I haven't seen you put any sugar in this. 04:54 No, the dates are the only sugar that we need, 04:57 that's nature's candy, that's what it is. 05:00 Now I need a bowl to combine the syrup and the blueberries. 05:06 This one, okay. That will work. 05:09 So we're going to do 2 cups of blueberries, 05:13 and we put the syrup in there. 05:16 This is really kind of like date paste... 05:20 when you mix dates and water together. 05:23 But the coconut oil, when it's refrigerated, 05:26 it firms up - it makes it firm up. 05:29 I want to ask you about the blueberries... 05:31 Could a person use frozen blueberries? 05:34 You can - if you don't have fresh blueberries, 05:36 you can use frozen blueberries. 05:41 Okay and then we're going to combine this... Yes 05:46 This smells wonderful. 05:50 Stir this up. 05:58 And now we take the crust, 06:04 we sprinkle the bottom of the crust in a pie pan. 06:14 Very simple and easy recipe. 06:19 And this recipe is great for your kids to help with 06:23 because it's really, really simple, 06:25 and it doesn't take a lot of work, 06:27 and children love this recipe. 06:32 And are you going to have crust on the sides? 06:33 No, we're just going to put the crust at the bottom. 06:38 This is real simple... Okay 06:40 Then take the blueberries, spread them out 06:55 This is a very great breakfast item. Yes! 07:02 Take some more crust, sprinkle it on top. 07:12 That's looking really nice. 07:13 It's a very simple recipe. 07:16 And, also if you want to, you can pour almond milk 07:23 on it - it is really good with almond milk, 07:27 and also with cashew cream, it's yummy! 07:34 And we make a raw ice cream that's delicious 07:37 and that would go really well on top of that. 07:39 For breakfast? For breakfast! 07:41 Because there's no sugar in it. That's great! 07:45 So there you have it. 07:46 Blueberry cobbler... this is nature's candy. 07:52 And it took probably less than 6 minutes. 07:54 Yes, very, very quick and easy. 08:11 Cut the fat but keep the flavor? What in the world? 08:15 It's the fat that actually makes the food tastes good. 08:18 But we're going to learn today how to cut that, 08:19 but also keep that flavor going. 08:22 And we have a special guest expert again with us, 08:25 one of my associates, "Raginee." 08:27 Raginee, welcome back! 08:28 Thank you very much for having me. 08:30 Good news, good to have you. 08:31 See now, today is a very important topic. 08:33 We're talking about cutting that fat 08:34 and keeping that flavor and stuff. 08:36 And that's almost like unheard of, you know what I mean? 08:39 Because when we talk about food, 08:41 you always think of that flavor that comes with it. 08:43 You gotta deep fry it and you gotta have that fatty meat 08:48 of whatever like that - you know what I'm talking about. Yes 08:50 And that's actually like what 08:52 gives the flavor, you know what I mean? 08:54 You could have something with like almost literally 08:55 like no salt - you just deep fry it or something, 08:57 and have a lot of fat going and the flavor is there. 09:00 But today, we realize that this is causing major problems. 09:06 Not only just like the protein we're getting from that 09:09 which we get in excess because we have no shortage 09:12 of that here in the States, 09:14 but also all the fat that comes with it. 09:17 And so we have to look at some other alternatives here. 09:20 But why is this fat causing so much of a problem, Raginee? 09:24 Well, you probably already know this, 09:26 but the fat is linked to heart disease, 09:29 all types of heart disease, cancer, diabetes... 09:32 People think sugar for diabetes, but it really has a lot 09:35 to do with fat... A lot of fat! A lot of fat! 09:37 You hit that on the head! 09:38 Diabetes is running rampant, I mean like people are 09:41 dealing with it left and right. 09:43 And you said it, they think it's sugar, 09:44 but it's actually the fat that blocks some of those receptors 09:48 and then you have an increase in the sugar, 09:50 and your doctor would tell you about it... 09:52 But today, we're going to learn how to cut that out of there 09:54 so we can get healthy again and avoid these problems. 09:58 And so, what foods contain a lot of these fats though? 10:02 Mostly animal products. Okay 10:04 You think of your byproducts like the butter, 10:08 the whole milk, the cheeses, but then you think of 10:12 the animal products themselves... 10:13 You know, especially your processed meats. 10:16 Your processed meats are really high in fat. 10:19 But you think about things that you would think are 10:22 meat like bacon... it's actually in the fat group. 10:24 It's not even in the meat group. 10:25 Wow... so, hold on, you're telling me that strip of bacon 10:27 and stuff like that, that's actually not in the 10:30 food pyramid is not hanging out with the meats. No 10:33 That's hanging out in that little sparely section 10:35 or something like that or don't even use section. 10:37 Basically! Wow 10:38 So it's that bacon that's really causing some of these problems. 10:41 And, as-a-matter-of-fact, you know they did that little study. 10:43 They took 2 healthy groups of young men, 10:45 and out of those 2 groups, they gave one group 10:47 a high fat diet and very low in sugar like almost 10:51 over 60-65% fat diet, and then the other group, 10:54 they gave them one pound of sugar and very little fat. 10:58 Do you know what happened? 11:00 The group that had high fat, in less than 2 weeks, 11:03 they became mild diabetics, if anybody want to know 11:05 how to become a diabetic, I could teach you right now. 11:07 Just eat a lot of fat and you will be a diabetic 11:10 or you may become a diabetic in almost less than 2 weeks. 11:14 Okay now, I know y'all don't want to do that 11:16 so we're not teaching you how to do that, 11:17 but sometimes when we know that we can avoid... Right 11:19 But the other group that had one pound of sugar 11:21 and very little fat, not one of them became 11:23 diabetic after 11 weeks when the experiment was terminated. 11:27 But hold on... I know y'all are writing down, 11:28 "Sugar does not cause diabetes." 11:30 But, now, it may not cause it, 11:31 but it's directly related to it as well. 11:34 So when we do have the problem that sugar goes up, 11:36 and we ain't going to waste anymore time with that. 11:38 But please, just avoid the fat. 11:40 So let's cut the fat today and you talk about bacon 11:43 and sausages and different items like that, 11:45 so I figured this would be a good opportunity for us to 11:48 learn today - how to make some UN-SAUSAGES! 11:51 I know you have your sausages, but we're going to undermine 11:54 that and we have the unsausages because our goal 11:56 today is to give you something better. 11:58 And so we're going to go to our first recipe "unsausages," 12:02 and the ingredients are very simple and easy for you, it's: 12:31 So watch this now... I know it seems like 12:34 quite a few ingredients, but, hey, in order to keep 12:37 that flavor, you have to work with it a little bit. 12:40 So the good news is... we're not adding a bunch of 12:42 fat and stuff to it, we're just adding more 12:44 herbs and seasoning and items of that nature. 12:46 Is that okay, Raginee? 12:47 I love these ingredients, you know what I like is 12:50 cutting the fat, we have fiber here - I like that 12:53 because, you know, the problem with Western societies is 12:56 high fat, low fiber and this is like high fiber, low fat. 13:00 High fiber and high flavor! Yes! 13:02 And a bunch of flavor, I love that. 13:04 And the recipe is quite easy, we take all of these items 13:08 and we pour them into... I already had the water going 13:11 there so we have the nutritional yeast and all of these items. 13:14 We pour them into the pot, let the water boil a little bit, 13:17 then Italian and season it. 13:19 Isn't it smelling good already? Yes! 13:20 All right, and we're just going to mix that up, 13:22 and you can give me a hand and pour the rest of those items. 13:25 So we're going to pour all of those except for the oats. 13:31 We just want to let it come together and then the salt, 13:34 as we know, is optional, so if a person is dealing with a 13:37 little blood pressure or something like that, 13:38 you don't have to put it in because we have a good amount 13:41 of the Braggs Liquid Aminos there. 13:43 But we want to make sure we keep that flavor going, 13:46 and you go ahead and you bring that to a simmer, 13:51 and it smells great already. I know it 13:52 smells so good. I'm getting hungry! 13:54 And once that gets going, then you can go ahead 13:56 and you can take the quick oats and you could pour that 13:59 in as well and I'm just speeding it up here. 14:03 Just follow the instructions, you speed that up, 14:07 you turn this off, you let it sit 14:09 for a little while until it sets a little bit. 14:12 And you see, it's getting nice and thick, right? Yes 14:14 As you see there, you mix that properly, 14:17 and that starts to absorb all the flavor, 14:20 and that's going to take a little while, 14:22 so we're just going to go ahead and we already a little batch 14:25 done on the side and this is how 14:28 it should come out looking, Raginee. 14:30 And I'm sure you know, it comes out to a nice little 14:33 thick, I don't know - it almost looks like brown meat 14:38 a little bit there. Yeah it does really! 14:39 Well, hey, watch this, that's how the sausages 14:41 look as well... so you just take a little bit. 14:42 Here, why don't you get your hands dirty. 14:44 You have me doing all the hard work. Laughter 14:45 And then you make it into a nice little patty, 14:48 like a little sausage. 14:49 You know how they cut those over and you put that on a 14:51 nice dish with some parchment paper 14:54 or something of that nature. 14:55 Yours is a little heavy there, that's all right. 14:57 I like them thick. You like yours. Laughter 14:59 And watch this - here's a cool thing about it... 15:01 When it's this consistency, you can do anything you want, 15:05 so we went ahead and we made some. 15:07 Yeah, you can roll it. 15:08 As-a-matter-of-fact, anybody ever heard of like 15:10 "Linketts" or little veggie sausages. 15:12 Make your own veggie sausage right there. 15:14 You got that... so I have a little veggie sausage there. 15:18 Is there anything else that we can make? 15:21 If you want to do like a quarter-pounder, 15:23 anybody like quarter-pounders? 15:25 You just make it really nice and thick and there you go. 15:30 Oh, and you know what's even cool with this sausage? 15:32 You know how they do meatballs? 15:34 You can take that back... I'm sorry, I'm having a good 15:36 time - y'all don't mind, I'm in the kitchen today, all right. 15:39 You can make a nice little meatball 15:42 or something of that nature there, real simple and easy, 15:44 we have all this stuff plumbing up. 15:46 And it's good for the kids, have the kids making 15:48 these with you because they will learn and they will stick 15:52 to it for the rest of their lives, all right? 15:55 And I think we'll have a finished product for you all 15:58 here shortly - just gotta put this in the oven, 16:00 let that bake a little bit. 16:01 But you can't have a "no-sausage"... 16:04 people don't have sausages without having some what? 16:07 What's the key to the sausage... in the sausage you have 16:10 the biscuit, you gotta have some gravy. 16:13 We gotta have some gravy, so we have some gravy 16:15 lined up as well. 16:16 We're going to go ahead to the recipe and here it is. 16:19 It's real simple - you have the nut gravy which is: 16:41 and 1 teaspoon of sea salt to taste. 16:44 Whatever works best for you. 16:46 The key is the flavor and stuff of that nature, 16:49 so our goal here today is just to give like a little 16:52 foundation, like example and when you're at home 16:55 and you're cooking and stuff like that, 16:57 you know what works best for you. 16:59 We can't say one rule is for everybody. 17:01 The principles are the same, 17:02 we're going to take it easy on the salt. 17:03 But, you know, adjust it to taste, that's very crucial. 17:07 Now in order to do this recipe, we're going to need a blender, 17:11 so make sure you have your blender ready, 17:12 and we'll look at a couple of other items. 17:16 It's real simple like the rest of them to do. 17:20 We have the Brazil nuts... 17:22 We'll just pour that in here. 17:24 Now Brazil nuts are amazing! 17:27 Do you know like, even a person who is like 17:30 coming out of like a different addiction or even trying to 17:32 stop smoking, Brazil nuts help out with that. 17:37 It helps that cessation and so it's fantastic. 17:44 It's actually another reason that even though we're 17:47 cutting fat here today, we still need fat 17:50 because many people are on like these no-fat diets 17:53 and stuff like that... how does that affect them there? 17:55 Well, you know, there are fat soluble vitamins, 17:58 you can't absorb those vitamins without fats, 18:02 so you do need some fats. 18:03 You need some fat, so please make sure 18:06 we're just going to add about 2 cups here to make sure 18:09 it blends properly, depending on your blender, 18:12 and I'm just going to go ahead and blend that. 18:14 So you want to blend it for about 2 minutes... 18:16 We probably won't blend it that long, but we'll see how it goes. 18:44 Real simple, easy - I know we have our own ways. 18:48 I have to admit, I wasn't sure how that was going to 18:50 come out - looking kind of funny, but it's white and creamy 18:53 like regular gravy! Now here's the thing... 18:55 If you put less water, if you have a really good blender, 18:58 then you can cut the time because now what we have to do, 19:01 we have to put on a pot and then take this and put that there... 19:06 Oh, look at that, I even got some chunks in there as well, 19:08 but that's all right, that will add something to the gravy. 19:10 People may think it's a piece of sausage or something. 19:13 No worries about that. 19:14 As-a-matter-of-fact, they make the gravy with 19:16 pieces of sausage. That's true, yes! 19:18 Tell them that this sausage, however, won't cause 19:20 any problems, all right, and it's just a Brazil nut. 19:22 So I have that on there and you're just going to 19:24 whisk that a little bit until it gets even creamier. 19:27 You can add more water if you have a lighter blender, 19:32 but you go ahead and do that for a little while 19:34 until it gets nice and thick. 19:35 You all are experts on gravy, I'm sure. 19:38 I mean, I didn't realize how good I was in gravies 19:42 until I started like trying to make my own gravy. 19:43 So go ahead and you do that until it's nice and thick, 19:47 and then you can put that over your biscuits. 19:53 Anybody like biscuits? Oh yes, you have to have 19:55 biscuits with gravy and sausage. 19:57 Biscuits without gravy just don't make sense. 20:01 You know, the other day, somebody passed me a 20:03 nice biscuit and I was like... where's the gravy? 20:04 It was like - "You don't eat our gravy." 20:06 I'm like, "Man, I gotta teach them this recipe here." 20:09 It smells really good! 20:10 Because gravy is crucial, but the only thing is 20:13 with the normal gravies and stuff like that, 20:15 how do we normally make those? 20:17 Cream, sweet cream, butter. 20:19 Butter or a whole stick of it, not just one. 20:23 As-a-matter-of-fact, we know if we put like oil as a base, 20:26 we just put a whole stick of butter because that adds 20:28 to that flavor and stuff. 20:29 But, it also adds to the flavor of the arteries... 20:32 you know what I mean... it's going to start clogging 20:34 things up and we're going to have major issues with the 20:36 cholesterol. 20:37 People wonder why their blood pressures are adding up, 20:39 and they're wondering why they have so much 20:41 extra blessings... they're like "I don't even eat meat." 20:44 And there are many vegetarians, they don't eat meat 20:47 and stuff like that, but they really go heavy on the 20:49 butters and the cheese and the different items of that nature. 20:53 And in some cases, you may put yourself in a worse situation 20:55 than a person who may eat even a piece of meat, 20:57 but then they don't use a lot of these extra items. 21:01 And, as-a-matter-of-fact, I think we're going to do 21:02 a program... what is it called, "The add-ons," 21:05 or something like that? 21:06 And, a lot of these things that we add to our food 21:09 is actually causing more problems than the food itself. 21:12 And so we're going to share a couple of 21:14 those items coming up here soon. 21:16 This is getting nice and thick and I'll let that simmer there 21:22 on low real quick, there you go. 21:27 So we have that, we have the unsausages, 21:31 let's look at some finished products and then we can talk 21:33 a little bit more about it. 21:35 What do we have here? we have the... 21:38 All right, oh man, I don't know if I want to show y'all 21:41 because people may try to jump through the TV or do 21:44 something and grab the unsausages from me. 21:46 So we have the unsausages here, and also we have the gravy 21:51 as our finished product. 21:53 Now here's a crucial item to remember with this. 21:58 Now this is a part of a meal, but it's not a complete meal. 22:02 What vitamins and minerals would you get from these Brazil nuts 22:05 in some of these unsausages that 22:07 will be helpful for us, Raginee? 22:10 Well you know, I have said this already... 22:12 We know that with the Western diet, fiber is really major, 22:15 and this is loaded with fiber and I love that. 22:19 And we're using the oats, we know that helps 22:20 lower cholesterol, I think that's amazing! 22:23 The Brazil nuts, I heard you talking 22:25 to them about the Brazil nuts. 22:26 Tell me some more about that. 22:27 Well the Brazil nuts are crucial, like you said, when 22:29 people are doing stop smoking classes, 22:31 we actually encourage them to take about a handful of 22:33 the Brazil nuts and it helps there to relieve that, 22:36 you know, that craving. 22:38 Now watch, this is not the cure-all okay? 22:41 And we're not saying and don't want everybody running around 22:43 "Oh you smoke, here have some Brazil nuts" or stuff like that. 22:45 Of course there's a process and there's a plan, 22:47 and I'm sure there will be other programs that you'll be able to 22:49 learn more about that on the channel as well. 22:53 And the Brazil nuts are crucial, so watch this... 22:56 Can you imagine somebody is having like a good meal 22:59 and they're also helping themselves to relieve 23:01 themselves of different situations.? 23:03 It provides quite a bit of vitamins and minerals 23:05 as well and so, you know, people enjoy that. 23:09 And so, we have that sausage, we have that gravy that 23:12 goes over it. 23:14 Now I'm getting a little hungry and I wish I could taste some 23:17 right now - I don't even know if it's okay to do so. 23:20 So you just put this on top of that. 23:21 Yeah, as-a-matter-of fact, you just drizzle it on there, 23:24 and what else could we have this with? 23:27 We could have this with some whole wheat toast... 23:30 Besides whole wheat toast, anybody like 23:33 grits and stuff like that? 23:35 You can have this with grits, especially if you get 23:39 whole grain options to that and so we have that gravy there. 23:44 If you notice, the bell peppers 23:47 that we put also are very good. 23:49 So this with some whole grain kind of grits or even toast. 23:54 It would be considered, but you have to have something 23:57 fresh in there... would be considered a complete meal. 24:01 Many times we are running and we just get these little 24:03 things with a biscuit here and a sausage in the middle, 24:06 and maybe a slice of cheese and stuff like that... 24:08 Everybody's is like, "Oh, I had breakfast this morning," 24:10 that's only one part, okay? 24:12 And so now, you can even bring this to work 24:15 and share this with your friends. 24:16 Don't tell them that you didn't get it from the fast-food place. 24:19 As-a-matter-of-fact, if you put it in the same wrapper, 24:22 maybe they won't even know. 24:23 But the good thing about it is that they're bring on 24:26 good health as well. 24:27 But when we look at flavor, the key is if you notice, 24:30 we added quite a bit of herbs. 24:32 Herbs are crucial for the flavor. 24:34 So, we had some Italian seasoning which is a 24:38 mixture of different herbs. What else did we add? 24:41 We added onion powder and garlic powder... 24:42 It's like that a staple for flavor for anything. 24:44 Yeah, onion and garlic powder are crucial. 24:47 As-a-matter-of fact, all you have to do is 24:49 cut up some onions if you have friends coming over or whatever, 24:51 but don't trick them because I know that if I cut up some 24:54 onions and then just put it in the pot or whatever, 24:57 they'd be like..."Ah nice, what do you have to eat?" 25:00 "Nothing - you want some onions or something like that?" 25:02 Onions and garlic add flavor to everything. 25:05 And watch this, if you don't have the onion and 25:07 garlic powder, you can easily just go ahead 25:10 and use the actual onion and the garlic. 25:12 Let me tell you something about the onions, 25:14 especially fresh onions... they found out like when a 25:16 person is starting to like have problems with 25:18 breathing and stuff... like sometimes maybe even like 25:20 an asthma attack or whatever, but, of course, call your doctor 25:22 first, call 911 if someone is having a seizure 25:25 but the onion when you cut it fresh, all right, 25:28 it has like little items in it that is necessary, 25:31 and when you breathe it in, it actually opens up 25:35 the passageway, the air passageways, 25:37 so onions are very good, so a person dealing with 25:39 sinusitis or allergies or different items like that, 25:42 I know you may not subscribe to this, 25:45 but eating raw onions, and stuff like that, 25:47 it helps to like open up those passageways, 25:50 and everybody know that, you know what I mean? 25:52 And so the onion is good, the garlic as well, 25:55 and the key is... if you can, try your best to always 25:58 use fresh items for this and this is what's going to help 26:01 with that flavor... the flavor, the flavor, the flavor! 26:03 You can even make your own fresh Italian seasoning 26:05 by using quite a bit of different herbs, 26:07 and mixing them all up which is actually helpful. 26:11 You know what I like about this too... 26:13 You know when you're trying to come off of meat, 26:15 and you get those things from the store, 26:17 in the frozen section, they're so expensive! 26:19 Okay, okay, you know, like the substitute. Right, right! 26:23 And they have all kinds of ingredients, 26:25 and, you know, I remember my grandma saying, 26:26 "I'd rather have the real stuff 26:28 because I don't know what that stuff is." 26:29 But I like this because, I mean, oats are so inexpensive. 26:33 Oats are inexpensive. Right! 26:34 What else? Italian seasoning is a dime a dozen, 26:38 you can find that there. 26:39 But remember what you said, sometimes when we're making 26:41 transitions, we get into like a lot of these substitutes, 26:45 and when you start reading the ingredients, 26:46 you're like, "Man, I don't even know if this is as good as... 26:49 and say, "Man, my blood pressure went up or whatever." Right! 26:51 But what I'll do, I won't complain, 26:53 I said, "Look, you have the option, it's your life, 26:55 your choice, you could either buy it or not... 26:57 But watch this, why buy it when 26:59 you can make it yourself at home 27:01 because it's really simple and easy. 27:02 As-a-matter-of fact, these are so easy, 27:04 I would tell you, normally, to take these and 27:07 double or triple the recipe and put it in the freezer for later, 27:10 but that may be an idea, but it's so easy to do. 27:13 I mean, everybody can knock this out in the morning, 27:16 you know, before you run to work or school, 27:19 this is an excellent Sunday morning meal with the family. 27:22 We want to be out in the V.I.P. section with people. 27:24 But you mentioned, even like your grandma, 27:26 she says, "Man, I'm not going to deal with that stuff, 27:28 I'll just have the real thing," but then the only 27:30 drawback is the real thing has so much of that cholesterol, 27:33 and the fats and stuff like that. That's true 27:35 But to be honest, the stuff tastes good. Yes 27:37 The reason why it tastes good is that it has all things that's 27:39 probably not as good for us. Right! 27:41 But here's the rule of thumb, just because it has all that 27:47 flavor and stuff, it doesn't mean it's the best thing for us. 27:49 And what I want to encourage us to do is slowly but surely 27:51 start to make one or two adjustments. 27:53 It's really simple, really easy, 27:56 and I'm sure everybody can do it. 27:57 And, if you don't believe me or Raginee, 27:59 give it a try yourself, follow the recipe! 28:01 Let us know how it worked for you. |
Revised 2016-04-28