Taste of Paradise

Broccoli Crunch / Healthy ' Add-ons '

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Brenda Kemp, Evita Tezeno

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Series Code: TOP

Program Code: TOP000010


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
00:09 just how to do it and give you "A Taste of Paradise."
00:30 My name is Brenda Kemp. And my name is Evita Tezeno.
00:33 Thank you for joining us today.
00:35 Today we're gonna be doing a recipe titled,
00:37 Broccoli Crunch.
00:39 Evita, I love food that has a crunch to it
00:42 and this recipe is a perfect recipe packed with that crunch.
00:45 So why don't we tell everybody what the ingredients are?
01:17 Okay. Well, let us begin.
01:20 And while you do that I'll chop the broccoli.
01:22 Okay.
01:24 Put in our cashews that have been soaked,
01:30 our olive oil,
01:35 adding in our lemon juice,
01:40 our salt,
01:46 our turmeric,
01:53 our maple syrup,
02:01 water,
02:08 onion powder
02:12 and one clove of garlic.
02:15 Put this on our Vitamix
02:20 and we're gonna blend until its smooth.
02:50 Okay, we're gonna test it out, see if it's silky smooth.
02:55 It's kind of lumpy.
02:58 More blending.
03:41 Okay, let's test it out.
03:45 Wow, that looks great.
03:47 It's good.
03:50 Oh, God, let's put this down for a minute.
03:54 Do need help in chopping?
03:55 Yes, I do. I need a little help.
03:57 You know, broccoli is a great source of calcium.
04:01 Did you know that?
04:02 Did you know that broccoli
04:03 has more calcium than a glass of milk?
04:06 Really? Yes, it does.
04:10 Let's chop this up really quickly.
04:13 Okay.
04:15 Have you ever had broccoli crunch before?
04:17 Oh, yes. I fixed it for my roommate and she just loved it.
04:22 I love fixing this recipe for people.
04:27 This is a great, a great recipe that you could bring to
04:31 fellowship meal at church, you could share it
04:35 with your friends and family, it's a-
04:38 and it's a really quick recipe as well.
04:40 Exactly.
04:43 Okay, we're all done. Okay.
04:49 Okay, now that we've got our Broccoli chopped,
04:52 we are going to prepare to make the salad.
04:55 So we're gonna read the ingredients for the salad.
05:11 So let's get our salad put together.
05:14 Oh this is a really quick and easy recipe.
05:17 Yes.
05:19 Okay and our tomatoes.
05:22 We're gonna add onions.
05:25 Oh, those red onions are so nice.
05:28 Yes.
05:29 And sunflower seeds.
05:31 That sunflower seeds give that good crunch.
05:33 Yes.
05:34 And these are raw sunflower seeds.
05:36 Yes, they are.
05:37 Okay, so really kind of just mix this up just a little.
05:40 We don't want all our onions in one spot.
05:45 See how that is.
05:48 Wow. That is looking beautiful.
05:52 Okay, now I'm gonna go ahead and put our dressing on.
05:57 Let's get a spoon.
06:00 Do you want to plate it first? Yes, let me get the plate.
06:03 We're gonna plate it first.
06:04 This recipe is a great side dish
06:07 or it can be eaten by itself.
06:10 Let's go ahead and mix this sauce on it.
06:15 Wow, Brenda, this smells so good.
06:19 I can't wait to try some. Okay.
06:22 Now while I'm pouring this out
06:24 I may get you to go ahead and mix it together.
06:26 Okay. I'm gonna do it now? Yeah.
06:29 Okay.
06:31 Wow, look at those colors with the green and the yellow.
06:35 That's the turmeric that made it,
06:37 that gave it that beautiful golden color.
06:43 Think we need to get the rest of this that's in the bottom.
06:48 Okay. Let me try it.
06:54 We don't want to leave any out.
06:57 Wow, this looks so good, and the smell of it,
07:03 the aroma is so, it smells so delicious.
07:10 Wow. Okay we're ready to plate it?
07:12 Let's plate it.
07:21 Wow. Look at that.
07:23 Make sure you get the sides. Yes.
07:26 We don't want to save, loose and of this.
07:31 Look at those colors. Oh, wow.
07:35 Okay, that's about all our plate will hold.
07:39 Okay. Wow.
07:40 And so there you have it, broccoli crunch.
07:52 Add-ons, I think you all know what I'm talking about.
07:55 The thing that makes like everything tastes good.
07:57 So you got your fries, you add-on ketchup.
08:00 You have your burger, you add-on mayonnaise.
08:02 What else, you have your hotdog you add-on what?
08:05 Mustard. And it goes on and on.
08:07 You have your salad you add-on dressing.
08:09 You have food, you add-on gravy.
08:11 And it goes on and like we can't stop with the add-ons.
08:14 And as a matter of fact, I'm the biggest one
08:16 that's guilty of it, because I used to love it.
08:17 Matter of fact, I used to take
08:19 add-ons to a whole another level.
08:20 I will get some fries, I'll take some mayonnaise,
08:22 mix that with some mustard and ketchup.
08:24 I would do the triple add-on.
08:26 I don't know if you are ready for that one
08:27 and I encourage you not to do it at home
08:29 with or without your parent's supervision.
08:31 So add-ons is, it makes everything taste better.
08:35 It's just like it takes things over the top,
08:37 but the question is not only does it take
08:38 the taste over the top but it takes our health
08:41 over the cliff sometimes.
08:43 Matter of fact they were showing a little report that,
08:45 individual came form like a different country
08:47 and they came to like the States and they ate
08:50 the same food that they eat in that country
08:51 but the only difference in their diet was the add-ons.
08:55 The mustard, the mayonnaise, the ketchup,
08:57 the barbecue sauce and it goes on and on.
08:59 And you know, what happened?
09:00 They started to deal with major issues.
09:02 The blasting start to added-on, the pressure started added-on
09:06 and you name it and the problems were coming
09:08 especially like for those individuals who were
09:10 dealing with like gastritis or stomach problems
09:12 or items of that nature.
09:14 But now when you try to live a healthy lifestyle
09:15 does that mean you don't add on anything?
09:17 A lot of times when we talk about like healthy living
09:20 and a taste of eating the stuff and trying to give some,
09:23 people something better, everybody wants to subtract.
09:26 Don't do this. Don't do that. Don't add this. Don't add that.
09:29 I'm tired of the do-not's.
09:31 Let's do something and so I'll go by giving you
09:34 something better is we're gonna add-on some ketchup this time,
09:37 but the ketchup we're gonna make
09:38 is gonna be very tasty, very helpful.
09:41 Now here's the only catch, the other ketchup
09:43 it does tastes good and that's why
09:46 we keep adding it on to everything.
09:48 I was at one house one time and I thought you know,
09:50 ketchup we use it for fries or maybe a burger or something.
09:53 Man, I saw one of the children added it on rice,
09:56 added it on bread, I mean they took this
09:59 to a whole another level.
10:01 So we want them to continue doing that but we want to do it
10:03 with something helpful because the regular ketchup
10:05 it has a lot of ingredients, extra ingredients
10:08 that has cause a major, major issues.
10:11 And one of those main ingredients
10:13 you know it all, is vinegar.
10:15 Now what's the catch with the vinegar?
10:17 I mean, yeah, it is nice and acidic and,
10:20 it kind of tastes good.
10:22 And matter of fact, my mom is from the Islands
10:24 and when we were growing up, we always used to take like
10:27 cucumber and vinegar and pepper and all other stuff
10:30 and it was like, it was the most
10:32 burning thing around town,
10:33 but it was like the most tasteful thing as well.
10:36 But when we really start to look at that vinegar
10:39 that you find in a ketchup,
10:40 that you find in the majority of add-ons,
10:42 that thing is wrecking some of havoc
10:44 on the body and literal, literal havoc.
10:48 You know, I can't even say, that's how important it is.
10:51 When we look at vinegar we have to ask the question,
10:54 where does the vinegar come from?
10:56 Where is made? And what does do?
10:59 And stuff like that.
11:01 And everybody in general already knows
11:03 where the vinegar comes from?
11:04 It comes from basically spoiled fruits.
11:07 But let's take at a step deeper.
11:09 I have a question for you.
11:12 Just you answer the question to your own.
11:14 Does anybody drink alcohol?
11:16 Most people probably say, no and some will say yes,
11:18 and stuff like that.
11:19 Well in general when we look at alcohol
11:22 and if you do you know, that maybe some issues
11:25 and some may show beneficial properties of wine
11:27 and stuff like that.
11:29 But when we look at that, we see that it may cause
11:30 one or two problems as well.
11:32 That's why the people who use a lot of alcohol
11:34 develop cirrhosis of the liver and the list goes on and on.
11:38 But when we also look at this situation at vinegar,
11:42 we find that they're some similarity
11:44 and I'll explain it to you because vinegar actually
11:47 comes from basically spoiled alcohol
11:50 and I'll show you the quick item.
11:52 It's basically two types of vinegar that we all know.
11:54 One is you all probably can even tell me.
11:57 One is apple cider vinegar
11:58 and other one is white vinegar, okay.
12:02 So we have the white vinegar which I think you know,
12:06 the white vinegar comes from what?
12:08 It comes from the grapes in general.
12:10 Okay, and that's why when you look at that at vinegar bottle
12:12 you see like a nice little vine of grapes and stuff life that.
12:15 They're basically telling you, tell you where it came from.
12:17 And then obviously where does
12:19 the apple cider vinegar come from?
12:21 It comes from the apple. You hit it on the head.
12:24 So now we have about two items here.
12:28 You have the apple and you also have the grape.
12:32 So let's, let's start with that process of
12:33 fermentation real quick, real quick.
12:35 So we have the apple here,
12:36 you let it ferment just a little bit,
12:38 nice way saying spoil and you get apple juice.
12:41 You already know that it's not as fresh
12:43 as it was when it was new.
12:45 How do you know that?
12:46 Let's say you take a bite of an apple, right.
12:48 Within a couple of seconds because it's being
12:51 exposed to the air, it starts to turn what color?
12:54 It starts to turn brown.
12:55 That means it's starting to ferment,
12:56 it's starting to get old because of the air, okay.
12:58 So that's, that's what happens.
13:00 So you have apple juice which is not as fresh as the apple.
13:03 Are we saying apple juice is bad? No way.
13:05 What we are saying is just not as fresh as the what?
13:08 As the apple.
13:10 So let's go to the grapes real quick.
13:11 We have grapes, you let it ferment
13:13 just a little bit spoil, just a little exposed
13:14 to the air you remember the process
13:16 and you get grape juice.
13:17 Are we was saying grape juice is bad? No.
13:19 Is it as fresh as the whole grape? No.
13:21 It's not as fresh as the whole grape.
13:23 So you have those two processes, right.
13:24 So now let's that the grape or the apple juice
13:28 ferment just a little bit more.
13:30 What, nice way to saying spoil, so if that apple juice spoils
13:34 just a little bit you get what?
13:35 Apple cider.
13:37 Okay, is apple cider as fresh as apple juice? No way.
13:40 Is it as fresh as the fresh apple? No.
13:42 So you let that what, grape juice now spoil
13:45 just a little bit and it goes from grape juice to?
13:49 Wine. Exactly my point.
13:52 Wine, apple cider similar, similar, similar.
13:55 So now let's go from apple cider,
13:57 if you let apple cider spoil a little bit more and you know,
13:59 of course there's a process to it,
14:01 it becomes apple cider vinegar.
14:04 If you let that wine or that alcohol or items like that,
14:08 they use- Pasteur, you remember
14:10 way back in 1800 he found out that there are microorganisms
14:13 that allow this process to happen.
14:15 You let that wine spoil a little bit more
14:17 you end up with vinegar.
14:19 We all know this, this is nothing new.
14:22 Even a Bible taught us this and I think it was like
14:24 Numbers 6:3.
14:26 It talks about the strong drink and, you know,
14:28 remember veridical whole situation.
14:30 But the whole point is vinegar is like
14:32 the last step in spoilage.
14:34 You can't spoil it more than that, in general.
14:37 And so it's a acid, acid, outside acid inside
14:41 and this is what causes problems to the body.
14:43 And when we look at it because it's a acid,
14:46 soon or later if a person uses it consistently
14:48 it starts to erode the dental enamel.
14:50 Everybody knows this because it's acid.
14:52 What else does it cause?
14:53 It causes little gastric problems
14:55 and I know a lot of people saying,
14:57 "Oh, if you have acid problems take some vinegar."
14:59 That could be a challenge.
15:00 The Lord already put the natural enzymes and stuff
15:03 for your body to care of that and so it causes this
15:05 and then soon or later they start to see as well,
15:08 that it start to destroy some of those red blood cells.
15:11 Now who wants to destroy red blood cells? Nobody.
15:14 And so they say, man, the lower the blood cell count
15:17 people have anemia.
15:18 Are we're saying that is the only cause?
15:19 No, it's not. But there is some relation.
15:22 So just, just, let's be wise on the decisions that we make.
15:25 So today our ketchup that we're gonna make has no vinegar.
15:30 Our ketchup doesn't have the spices we use
15:32 herbs and stuff like that.
15:33 And the matter of fact enough of the talking,
15:35 I know you all want some ketchup.
15:36 We want to add this stuff on because we're about
15:38 to eat in a little while.
15:40 So let's go to the recipe real quick.
15:41 We're gonna learn how to make this ketchup
15:43 and its real simple.
16:20 Now real quick if that's gonna take your breath,
16:23 that took mine, I know it's quite a few ingredients
16:26 but just look at your ketchup right now is hanging out
16:28 on the side of the fridge door.
16:30 As a matter of fact there's probably
16:32 three bottles there, one that's half empty,
16:34 one that's brand new and one that's
16:36 just has like two drops left
16:37 but we don't want to throw it away.
16:38 I know what you're doing 'cause I used to have
16:40 those ketchup bottles and see there's funny thing about.
16:43 And they'll be there for years and years we have them there
16:46 and we're just like we don't want to get rid of it.
16:48 But anyway this has quite a few ingredients and the reason why,
16:51 just to add some flavor to it.
16:52 And double check your ketchup and you'll see
16:54 how many ingredients that is there already.
16:56 So it's real simple how to make
16:58 you just get a nice mixing bowl.
17:01 All you need is your tomato sauce,
17:04 so you put that in there, as well let's say,
17:08 you don't have tomato paste or tomato sauce.
17:11 You know, what I did here today I just took up
17:12 a couple of tomatoes and I just blended it up
17:15 and I have that right there.
17:17 So I'm gonna go ahead and I'm gonna add my salt
17:20 as well to that, that's the sea salt.
17:23 I'm gonna go ahead
17:24 and add the garlic and the onion powder.
17:27 And don't worry- you remember
17:28 that cinnamon substitute I told you to make,
17:31 now that recipe there you make that separately
17:33 and then you take that measurement
17:36 from that that you had made.
17:38 So this is good because that cinnamon
17:40 is causing a little,
17:41 a little irritation to the digestive track.
17:44 So that's why we want to go ahead and make our own.
17:47 Then we're gonna add the lemon juice.
17:48 So instead of vinegar now, what are we doing?
17:51 We're doing lemon juice in place of that
17:53 we have the honey.
17:55 Normally you'll find this in your ketchup,
17:57 it'll say not honey it'll say sugar.
17:59 And so instead of sugar we're adding honey
18:02 and last but not least we have that blackstrap
18:06 or any kind of molasses that you can find.
18:08 I'm gonna add some nice color and a little bit of flavor
18:11 and we just mix those items up there.
18:15 This is like the simplest and easiest thing to do.
18:17 Nobody has an excuse anymore.
18:19 "Oh, I don't have, no ketchup
18:21 and what am I gonna eat my food with?"
18:23 Because you have it right here.
18:25 Very simple and easy to make and if you want it finer
18:31 or smoother then all you have to do is go ahead
18:34 and blend it a little bit more and that should be it.
18:38 So you take this- now,
18:40 what I like to normally do,
18:41 I like to take this and I will take the recipe
18:43 and multiply it by two or three,
18:45 right, 'cause I'm a add-on fan.
18:48 And you take this, put it in a bottle
18:50 that you can close and put it in the fridge.
18:52 And whenever you're ready you go ahead and you use it.
18:55 Why are we adding that lemon juice?
18:57 Lemon juice stays- it is little acidic outside
18:59 but when it goes through digestion it turns to alkaline.
19:01 If you notice there's a big push out there.
19:03 Everybody, "alkaline, alkaline in your body,
19:05 because cancer grows in an acidic mediums."
19:08 Well, let's just not put acid in.
19:09 You know, vinegar per say so that's why we're giving you
19:12 this option so you can have a healthier alternative.
19:16 But now nobody just gonna have ketchup with ketchup,
19:19 we need to add- guess
19:21 something to go with that.
19:23 And what is the number one item
19:25 we put ketchup on, and it is usually French fries.
19:29 But today we're gonna go ahead and mix it up a little bit.
19:31 We're gonna give you one of the super potatoes
19:33 and it's not just the regular potatoes, not a Irish
19:36 or Idaho or the red potato or whatever like that.
19:39 We're gonna mix it up
19:40 with one of the best potatoes you can find.
19:43 Good for a lot of ailments as well,
19:45 but it's good for just over all health
19:47 because there are so many vitamins and minerals.
19:49 Did anybody guess it yet?
19:51 Because, I'm getting a little tired here
19:52 and it is sweet potato.
19:54 We all know the sweet potato.
19:56 Yes, the good one, the one that we usually only have
19:59 during holidays and stuff
20:00 and we bake it and we split it open.
20:02 You know what I'm talking about?
20:03 Look at this one, this one has a little-
20:05 it needs a little help.
20:06 We split it open and we put brown sugar,
20:09 we put honey and cinnamon and all that stuff.
20:12 But watch this, if you still want to go ahead and bake it
20:15 and split it open and stuff like that you can do so.
20:18 But instead of that cinnamon that you normally put
20:19 let's go ahead and do that cinnamon substitute,
20:21 did you, you got the recipe right.
20:24 So you add a little bit of that.
20:25 If you still want to use honey, no problem diabetics.
20:27 However we're gonna hold you up on the honey
20:29 because that jumps high and the blood sugar.
20:32 So we don't want to do that.
20:33 You can still do it but we're just gonna use
20:35 healthier alternatives, all right.
20:37 So we have some sweet potatoes here.
20:40 We're gonna make some sweet potato fries.
20:43 Now it's real simple.
21:10 Real simple, real easy.
21:12 I'm sure you all can knock it out, to be honest.
21:13 You don't have a need all of those additional items.
21:16 Just cut your sweet potato as you see here,
21:18 already one I have did it for the sake of time.
21:21 We cut it up into those nice little sticks there.
21:24 Looks even like French fries
21:25 with just a little orangey color,
21:27 but you can do that yourself, real easy to do that.
21:30 Then what we're gonna do, I'm just gonna grab
21:32 a little tray here, all right so here's my tray
21:37 and I'm just going to take those items.
21:40 Let me pull these off, I'm gonna put that
21:42 on this tray here with the parchment paper.
21:45 If you don't have parchment paper
21:46 just use what you have, don't worry about this.
21:48 Here's one of the key in doing ingredients is never stop,
21:53 never stop doing your recipe
21:55 if you're missing an ingredient or tool or something.
21:58 Just work with what you have.
22:00 If you don't have parchment paper
22:01 I'll show you something real quick to do.
22:03 Anybody if you take a quick look here all right,
22:06 as soon as I get there.
22:08 If you don't have the parchment paper
22:10 then I'll show you a little, little, little quick tip.
22:13 All right, no parchment paper, no problem.
22:17 We'll just do it on our regular dish just like that.
22:19 All right, because we don't have time
22:21 to be running into the supermarket,
22:22 I'm hungry.
22:23 Then what you do is, you just take that oil
22:26 you just drizzle the oil over it nicely there,
22:30 let me get my other items.
22:32 We're in there kitchen and I'm making a mess
22:34 but that's all right.
22:36 I'll never find it.
22:37 So you just take that and mix those up
22:39 so the oil could get over it properly, all right.
22:43 Now you want that oil to touch a little bit
22:44 because when you add your other little spices,
22:48 I don't like oil,
22:50 so you see me hesitating to get my hands in it
22:52 but in order to do a good job sometimes
22:54 you've have to get dirty.
22:55 Somebody is got to do it.
22:57 And what you do here, as you go ahead
23:00 and you add the rest of the ingredients,
23:01 so I have the paprika, you sprinkle that over.
23:06 Oh, man, this is gonna look great.
23:08 People gonna enjoy it.
23:11 And then you add the rest of the other ones.
23:13 You have the onion and garlic.
23:16 You can mix it up still a little bit later.
23:19 Oh, man, how the kids do this with you?
23:22 They won't be crying for their favorite
23:23 fast food restaurant French fries.
23:25 And ya'll know what I'm talking
23:27 about the ones that we all know.
23:29 And I can see a idea popping in your head
23:31 of what I'm talking about.
23:32 Then you just go ahead
23:34 and sprinkle a little bit of salt
23:35 and not much okay,
23:37 and then you just mix those nice just like
23:39 how you will do your home fry.
23:42 Not even home fries, your own home French fries.
23:46 We used to call these potato wedges,
23:49 all right, but these are sweet potato wedges.
23:51 Actually they're not that big so,
23:52 here you go as simple as that.
23:54 We'll take that now,
23:56 let me just clean up here a little bit and you take that,
23:59 you put that in a oven for a little time.
24:02 You just follow an instructions there
24:03 about 300 at the last couple of moments,
24:07 then you go ahead and turn it up,
24:09 turn it up even higher to about 375-400
24:12 so you could get that little crispiness about 20, 30 minutes
24:16 at about 300-350 then at last 5-10 minutes
24:19 you turn it up a little higher.
24:20 Just don't burn down the place if you what I mean.
24:23 Make sure you keep an eye on that.
24:24 And then when that is nice and tender
24:28 or just keep it high until it's nice and brown
24:30 and crispy and stuff.
24:31 When it's nice and tender then you can pull it out
24:33 and I have one that I have already did for you all
24:37 and this is how it should look.
24:39 Here's my little sweet potato fries, enjoy it.
24:43 If you thought French fries were good,
24:46 this would take that and put it in the back room
24:49 'cause this is taking the V.I.P room,
24:51 this is, this is the thing.
24:52 And now holidays and these items have come,
24:55 go ahead and make these and give your relatives,
24:58 your friends and everybody a healthier alternative.
25:00 But you can't just have it just like that.
25:02 We've made some ketchup.
25:05 So go ahead and you could probably even take
25:06 like a spoon full of that ketchup
25:08 and you could put that on some of them
25:11 and they will truly enjoy.
25:13 But let me tell you real quick about those sweet potatoes.
25:15 Sweet potatoes, did you know that is very good
25:18 for even a individual dealing with high cholesterol.
25:21 Has quiet tons of vitamins and nutrients as well
25:25 and also not only that for a person
25:27 who needs a little energy, everybody these days are like,
25:30 "how can I get my energy?
25:32 I need a boost in energy and stuff like that."
25:34 Well if we just eat right,
25:35 eat on time and items like that and you,
25:37 you'll talk about this in other programs
25:39 then our energy will go.
25:41 But if you need a little extra boost
25:42 why not have some sweet potato fries.
25:45 A lot of times the problem with energy
25:47 is that sometimes we're just working too hard.
25:49 We're not getting enough of rest,
25:50 you know, what I mean.
25:52 And so I can't tell you,
25:53 "hey do this for energy or do that."
25:54 But I could tell you,
25:56 if you start eating proper foods
25:57 and balance it out then we will have the true blessing.
26:00 This as well is good for metabolism.
26:02 Why?
26:03 Because it- because of the vitamins and minerals
26:05 that it has it digest a little slowly
26:08 but because of that nice natural sugar flavor
26:11 that you taste there, it goes ahead and over time.
26:14 So instead of shooting up
26:16 and crashing down like refined products,
26:18 this item will give what is known
26:20 as the airplane effect.
26:22 So it goes up slowly 1, 1-1/2, 2, 2-1/2,
26:26 and then after 3, 3-1/2, 4, 4 hours
26:28 what happen you get hungry again.
26:30 And that is because of the benefits
26:33 that sweet potatoes have.
26:34 I mean we could go on and on
26:36 about the sweet potatoes about how good it is.
26:38 The only recommendation even for diabetic
26:41 that we just want to be
26:42 moderate and temperate, okay.
26:45 Now write this down, temperate,
26:47 because once you start taking one remember that old saying,
26:49 "once you pop, you can't stop."
26:51 Well, once you bite, you won't be able
26:53 to fight the temptation you know what I mean,
26:57 that because you're trying
26:59 to grab more, more, and more.
27:00 Have a few, have a several no problem
27:02 it's actually good for you and if you notice that spices
27:04 that we add or the herbs that we add
27:06 are actually good too.
27:08 We add the onion and garlic and a paprika.
27:10 Does anybody know what does paprika is?
27:12 A lot of times we say, yeah,
27:13 we use paprika but we don't know what it is.
27:15 Well, paprika is actually good for you.
27:17 Why?
27:18 Because it's actually sweet red bell peppers
27:21 but it's just dry, dehydrated and stuff like that.
27:23 So I know you will enjoy it
27:25 and if anybody watch one of our other programs
27:27 we remember that the sweet red bell peppers
27:30 it has almost four times the amount of vitamin C
27:33 than even the orange.
27:34 So that thing is loaded.
27:36 So don't go crazy, don't go crazy on the paprika now.
27:38 But you can use paprika every now and then
27:40 to flavor your food and enjoy it,
27:43 enjoy it, enjoy it.
27:44 And in our few- in the other programs
27:47 that we'll be doing we're gonna into one other
27:49 add-on not today but tune in, keep tuning in,
27:51 we can do some mayonnaise
27:53 that add-on of choice after ketchup.
27:55 So go ahead and enjoy yourself.


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Revised 2016-09-08