Participants: Nyse Collins (Host), Brenda Kemp, Evita Tezeno
Series Code: TOP
Program Code: TOP000010
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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 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. |
Revised 2016-09-08