Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000026
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00:01 Have you ever wondered exactly how to prepare healthy food
00:04 that actually tastes good? 00:05 Well, stay tuned while Evita Tezeno 00:07 and yours truly, Nyse Collins, 00:09 show you just how to do it 00:10 and give you something better, A Taste of Paradise. 00:30 Welcome to A Taste of Paradise. 00:32 My name is Evita Tezeno. 00:35 And don't we all love bread? 00:37 We love garlic bread, raisin bread, 00:43 pineapple bread. 00:44 I love bread 00:45 but when you change to a living food diet, 00:49 do you think that you can eat bread? 00:51 Yes, you can. 00:52 And today, I am going to show you 00:55 how to make a unbelievable raw garlic bread. 01:01 The ingredients are 1/4th cup of olive oil, 01:06 1.5 cup of almond pulp, 01:10 1 cup of brown flax seed meal, 01:14 2 cups of zucchini peeled and grated, 01:17 1.5 table spoon of lemon juice, 01:21 2 table spoons of Psyllium husk, 01:24 1 clove of garlic, 1 tea spoon of garlic powder, 01:28 1 table spoon of maple syrup, 01:32 2/3rd cup of water, 01:35 and 1 tea spoon of mineral sea salt. 01:39 Now we'll talk a little bit about our ingredients today. 01:43 The almond pulp is left over from when you make almond milk, 01:48 almond milk. 01:50 So this, you don't wanna throw that away or discard it, 01:53 you want to keep this 01:54 because I call it precious, precious cargo 01:58 because this ingredient, you can make breads, 02:02 you can make crackers, all kind of things with this. 02:06 So you want to keep this, you could keep it in a freezer, 02:09 it lasts up to 30 days. 02:13 And another one of our ingredients is Psyllium husk. 02:17 And usually people use this 02:19 when they're doing a colon cleanse, 02:21 but this adds the sponginess to the bread. 02:27 And flax seed, 02:29 always buy your flax seed whole 02:32 and then you ground it right before your recipe. 02:36 Because it is a very fatty seed 02:40 and it tends to go rancid really quick. 02:42 So you want to make sure that 02:44 in any recipes you use flax seed meal, 02:48 you want to grind it before 02:49 and you could grind it in a coffee grinder. 02:53 So let's begin the recipe. 02:57 We're using our food processor today, 03:01 and we start with the almond pulp. 03:08 Then the grated zucchini, 03:11 and you can also use grated apples 03:15 to add a sweetness to it. 03:19 We have olive oil. 03:22 And it's extra virgin olive oil. 03:26 This is garlic powder. 03:29 And we're using garlic powder and fresh garlic. 03:35 And it gives it a little depth of taste 03:39 that the garlic does. 03:41 So using two different types of garlic, 03:43 the fresh and the dry 03:45 gives it a more depth of taste. 03:51 And maple syrup. 03:56 You want to process it now. 04:05 Add some water. 04:11 Process it. 04:17 You have to scrape it along a little bit. 04:20 You want to reserve the Psyllium 04:22 in the flax till last 04:23 because they have gelatinous quality to it, 04:28 that means that it gets kind of gooey. 04:30 And you want to wait till and put those in last. 04:48 Salt and we always use mineral sea salt. 04:54 The regular white salt 04:57 has like the regular table salt you buy in the stores, 05:01 it has dextrose in it. 05:04 And it's split. 05:06 So you wanna make sure when you're getting your salt, 05:09 it has the minerals still intact. 05:12 So that's why I use the mineral salt, 05:15 and it has the slight pink color to it. 05:17 There's also Himalayan salt and Celtic Sea Salt, 05:22 Celtic Sea Salt. 05:23 You can use those as well. 05:24 That's a kind of grated salt. 05:26 And it adds a real robust flavor 05:29 to your food. 05:30 It's different, the taste is really amazing. 05:35 So we're gonna add the flax seed 05:41 and the Psyllium and process again. 06:12 Make sure you scrape the sides 06:14 'cause you want all of the different flavors 06:17 and ingredients incorporated. 06:35 It's ready. 06:36 Now we're going to place this mixture 06:41 on a dehydrated sheet. 06:45 And if you remember from previous episodes, 06:49 we used the Excalibur dehydrator. 06:57 And this is one of my favorite tools. 06:59 I really, really like this type of... 07:06 Dehydrator because it's light, it's easy to transport, 07:11 and it has different sizes. 07:13 You can get a five tray or a four tray. 07:17 But because I make a lot of goodies 07:19 all the time for my friends, I have the nine tray. 07:25 So you want to take the blade out, 07:27 make sure you don't cut yourself 07:28 'cause this blade is very sharp. 07:35 And you want to spoon out the mixture 07:39 on the dehydrated sheet, 07:45 and you want to smooth it out. 07:53 And it doesn't take a long time. 07:55 You want to make sure that it's all even 07:58 when you spread it. 08:07 And if you notice that this recipe, 08:12 it has no yeast in it. 08:13 So it's a flat bread. 08:15 And it's a little dense but it is so delicious. 08:22 And when you're eating, 08:24 when you're transitioning 08:26 to a living food diet or a raw food diet, 08:32 you want to have things that remind you of foods 08:36 that you remember 08:37 when you were eating just on a regular diet. 08:41 And this is one of the best recipes, 08:44 'cause you could have sandwiches, 08:47 you could put... 08:48 You know, if you don't want it to be savory, 08:52 you could put more sweet in it, 08:53 you could use an apple instead of a zucchini. 08:57 So there's a lot of different tricks 08:59 you could do to chase the different tastes. 09:03 So once this is all spread evenly, 09:06 you want to stick it to the dehydrator over night. 09:19 And because of the miracle of television, 09:23 this is how it looks. 09:25 I've already cut it in strips, 09:28 and this is one of the sheets. 09:32 Look at this, it is flat bread, 09:35 and it smells so good. 09:42 This is Evita Tezeno, 09:44 and remember to live life fresh. 09:55 Plenty protein, plenty protein, 09:58 everybody's trying to get some plenty protein. 10:01 The question is do you even need anymore. 10:04 We already have more than enough, 10:06 there's this big hype going on that are like, 10:08 "Man, make sure you get your protein in 10:10 and you made me the fish and you made this, 10:12 you made that." 10:14 And everybody is just looking for protein this, protein that, 10:17 well, I don't know what all the hype is about, 10:20 we have more than enough protein in our diet. 10:23 So I'm not sure. 10:24 But hey, we want more protein, 10:26 I'm gonna show us something today 10:28 that would give us some good protein. 10:30 But what is all this hysteria really about? 10:33 To be honest with you, I'm not even sure. 10:35 A lot of people they eat meat and stuff of that nature. 10:38 So is that not like enough protein already? 10:40 But they say, "Hey, may be if you're a vegetarian, 10:43 you're missing out on protein." 10:45 Well, to be honest with you, a vegetarian 10:46 who really like gets down and does their thing properly, 10:50 the only concern I have is that they may have too much protein 10:54 because protein is like 10:56 almost in a myriad of different foods that we eat. 11:00 It's in some of things that we least expect. 11:02 Okay, so we know tofu is loaded with protein, 11:05 one of the highest sources. 11:07 And then you have the mung bean 11:08 which is a part of that soy family. 11:10 And zucchi, and there's like so many other ones. 11:13 All right, so let's say, 11:15 "What else does a vegetarian probably eat?" 11:17 They may eat lentils. 11:18 Lentils is one your good, 11:20 one of your best sources of protein. 11:22 I mean, how much protein do we need? 11:24 The key is we need to stop watching and double checking 11:26 because do you know that actually too much protein 11:30 can cause another problem? 11:31 You have a lot of these guys, 11:32 you know, body building and doing all these things. 11:34 And they drink in this protein shake and protein this. 11:37 And sometimes they use 11:38 extra ingredient in their stuff, 11:39 you know what I'm talking about. 11:41 And now as result, sometimes, these people have what? 11:43 Problems of the kidney, 11:44 'cause the kidney there regulates, 11:45 it keeps thing going there with the protein. 11:48 And you know, and a lot of the other items 11:51 that are related in this. 11:52 So now people are awaiting what, 11:54 dialysis and all of these problems. 11:57 I wasn't saying only because of protein, 11:58 of course, there's other problems, 12:00 especially for those 12:01 who are using all of these additional things, 12:03 but just be careful. 12:05 Like when was the last time... 12:06 I have question. Let's call it time out. 12:09 We're all concerned about protein, right? 12:11 When was the last time you heard of somebody, 12:12 at least in the US saying, 12:14 "Hey, man, my doctor just told me 12:16 I'm protein deficient"? 12:18 Have you even heard that, "Oh, I'm in a hospital now 12:20 because I don't have enough protein." 12:22 Like it's rare, 12:23 I mean, and I could understand if they say, 12:25 "Man, your blood count is low, 12:27 or you're missing out on vitamin B-12, 12:29 or you're missing out on this and that," 12:31 but you be honest, think about this. 12:32 When was the last time somebody said, 12:34 "I'm protein deficient, pray for me"? 12:37 Never. 12:38 I mean that's rare because we have so much. 12:40 And matter of fact, 12:41 let's look at some other items to have protein. 12:43 Did you even know that brown rice 12:45 has a little bit of protein? 12:47 And today, I'm gonna share with you all, this recipe. 12:50 This recipe is like dangerously good for you. 12:52 You're gonna get plenty protein, 12:55 and it is one of my favorites, everybody loves it. 12:58 It is delicious, 12:59 and we're gonna take a quick look at it. 13:01 So get your pen, get you paper ready. 13:03 It is a Plenty Protein Quinoa Salad. 13:07 And you'll enjoy it. 13:08 All you need is 2 cups quinoa, 13:11 3 cups of water, 13:13 5 artichoke hearts, 13:15 4 radishes, diced, 13:18 3 garlic cloves, 13:20 1 small red onion, finely diced, 13:23 1 cup of shredded carrot, 13:26 1 table spoon of lemon juice, 13:28 2 green onions, chopped, 13:31 2 sprigs of cilantro, 13:33 and salt to taste. 13:36 You got it right, you got it right, 13:37 I'm talking about Quinoa, 13:39 and a lot of people say, "How do you say that, 13:41 quennova, quennu, quenna?" 13:43 You don't worry about it, you just ask where Keene is, 13:46 I went to this university far away, 13:48 and it was in this place called Keene in Texas, 13:49 I call it Quinoa salad. 13:51 And it is amazing. 13:53 This thing is so good for you, 13:55 and actually, you'll be shocked 13:57 as we'll be talking about plenty protein 14:00 because it has one of the highest sources of protein 14:04 out of all of the wholegrain family, 14:07 more than brown rice, more than whole wheat pasta. 14:10 This thing is amazing, heart healthy, 14:13 a lot of people love it, and watch this, 14:15 for those who are dealing with gluten issues, 14:17 it's actually gluten-free. 14:19 So you can enjoy this thing, it is amazing, 14:21 it's found in these nice little countries 14:23 down in South America. 14:24 I mean, it's going crazy, so you better get on it now 14:27 because the prices are only going to go up 14:30 when they start to find out the next blessing 14:32 that God has given His people. 14:33 But wait, let me call a time out, 14:35 now Quinoa is great, 14:37 but are we saying it's the only thing? 14:39 Yes, yes, that's how you spell it there. 14:41 Is it the only thing that's good for us in protein? 14:43 No, there's plenty protein all across the board. 14:46 But this is one good one that you can enjoy. 14:49 And the reason why I like it as well 14:51 is because it's so easy to cook. 14:53 I mean, this thing, watch this. 14:55 Now me and rice, we are best friends. 14:56 So don't tell rice I'm telling you about this 14:59 but, man, it's easier to cook than even rice, 15:02 and so a lot of people have been, 15:03 they're struggling with the brown rice. 15:05 Keep your eye out on our programs, 15:06 we're gonna show you how to do an easy way 15:08 to make your brown rice. 15:09 But watch this, 15:10 it's a simple thing that you can do, 15:12 it cooks within 15, 20 minutes max, 15:15 it's up to you, you decide, how long you want to take. 15:17 And today, we're gonna make a quinoa salad. 15:20 Now, of course, it's quinoa, 15:21 but you know, when you go to store 15:23 and be like, "Where's the quinoa?" 15:24 And everybody would know who you're calling for. 15:26 So enjoy, it's really easy, as you see in the recipe there. 15:31 Matter of fact, I enjoyed it so much. 15:33 I have made so much before. 15:35 I don't know if I have enough now to do the recipe, 15:37 but don't worry, I still have a little bit here, 15:38 what you're going to do, 15:40 you're going to get the pot rolling here, 15:41 you're going to turn on the fire 15:43 as you see, and you get it to high. 15:45 What you want to do is have it boiling a little bit, 15:48 this cuts down on your time real quick. 15:50 And then you'll take that, 15:51 so I'll take whatever I have left 15:52 and pour that in here nicely. 15:57 You can let it get to a boiling temperature first, 16:00 but this thing is so easy to make. 16:03 As you see here, I have a quite a bit in there, 16:05 then you add a little salt there, 16:07 get that thing rolling, as you see, cover it up. 16:10 What you're going to do, 16:12 you're going to let to get a boil, 16:13 okay, so you're gonna let it get to that boiling point, 16:15 and then you'll put it down on low heat. 16:18 Keep it covered like that 16:19 and the rest quinoa takes care of it itself. 16:22 And so while that is going there, 16:24 already like I said, I made so much 16:26 because I was trying to eat, 16:28 you know, we were trying to do this show or this program, 16:31 so I went ahead and made a little extra. 16:33 I have a finished one here for you, 16:36 and this is how it should come out, 16:37 I don't know if you all can catch it here, 16:39 nice quick look at it. 16:41 This is, look how simple this thing is amazing. 16:44 You want grainy rice, have some grainy quinoa, 16:47 and you can enjoy it nicely. 16:49 I like to prepare quite a bit of this 16:52 and store it in a nice little, 16:53 you know, storage item in a fridge. 16:56 So let's say, I come home, it's late, not late, of course, 16:59 but for my meal time, 17:00 and I have to make something quick, 17:02 I can't wait on, brown rice, which is fantastic. 17:04 I'll just go ahead and get my quinoa ready. 17:07 And so what you do with the quinoa, 17:09 we're going make a quick little salad out of it. 17:11 All I'm going to do is going to pour that, 17:12 look at that, that is amazing, how easy it comes off. 17:16 This is a fantastic grain that you can enjoy. 17:20 And, man, you make this people are going to be shocked. 17:23 They gonna say "Man, 17:25 where did you get this one from, 17:26 I didn't know you were a chef." 17:28 You can say, 17:29 "I just watched Taste Of Paradise 17:30 and learned it there." 17:32 And so go ahead and you put that out there nicely, 17:35 really simple to do this recipe. 17:37 Now we're going to take our other ingredients. 17:39 We talked about the garlic, okay, 17:41 so we're gonna get the garlic going. 17:44 We're gonna pour that now, just use that sparely there, 17:47 we have about two to three. 17:48 So dependent on your liking you can put that, 17:51 some people like the sauteed garlic, 17:52 they like the saute the onions as well. 17:56 But for me this is a salad, okay. 17:58 However, as you see we've got a couple of fresh items in here 18:00 so don't be like a talking too close to people, 18:05 after a salad, 18:06 but hey, a least when they ask you, 18:08 "What did you eat," you say, "I had some quinoa." 18:11 And a lot of people will enjoy that. 18:12 So we have that going there, what else are we gonna put, 18:15 we're going to put some... 18:17 Some green onions, this thing is very simple easy to make, 18:22 what else, we have some carrots, you all know. 18:26 So I'm just trying to get this a little close to here. 18:28 Carrots, fantastic, 18:30 it's going to add some nice color to it, 18:32 of course, but also good food. 18:36 The digestive track is working, 18:38 keep things moving along nicely. 18:40 And also we all know carrots are good for our eyes. 18:43 But however, let me call a time or some people say, 18:45 "Oh, carrots, it's good for this, good for that." 18:47 Look the healing, anytime healing takes place, 18:49 just remember, it comes from God. 18:50 You can eat all the carrots in the world 18:52 and still go blind. 18:53 You know what I mean? 18:54 But we don't want to do that, just always trust in God, 18:56 as we enjoy some quinoa salad, of course. 18:58 So I'm gonna mix that up nicely and one of the key ingredients, 19:01 you know, 'cause what we're trying to hold off 19:03 on spices and stuff of that nature. 19:05 But if you want to a little extra spice, 19:06 you have the raw garlic, 19:08 which is spicy, goes in spicy but comes out nice-y. 19:11 All right, no, it's not a joke, forgive me, I'm from New York. 19:14 We also have radishes, radishes is phenomenal, 19:19 a matter of fact, those dealing with the, 19:22 let's say allergies or something of that nature, 19:25 what they want to do is use some radishes. 19:29 As you see, my quinoa is trying to get keen, 19:32 keen out of here. 19:33 So what you want to do, after you get if for a boil, 19:35 you'll low it down nicely. 19:37 But then he is acting up over here. 19:40 But let me get back to the radishes, 19:41 radishes help people who will deal with sinusitis 19:44 or different items of that nature there. 19:46 Look at that, isn't this, oh, look at me, I'm making me mess, 19:49 I'm so excited. 19:51 Add the rest of this garlic. 19:53 Then let me talk about that radishes again. 19:56 So as I said good for people dealing with sinusitis 19:59 or different items of that nature, 20:01 you know, you have congestion, 20:02 sometimes, I get sick and I suffer, 20:05 I used to suffer with congestion 20:07 and so at the end, 20:09 like that little cold or flu, eat carrots as well, 20:12 which helps to clear this area up. 20:13 And radishes is very, you know, 20:15 spicy and it opens up everything. 20:17 A matter of fact, one time, I had to, I had to speak 20:20 and I was little congested 20:21 'cause somebody put a hidden ingredient in my food, 20:24 and my body wasn't liking it, 20:25 so it was really congestive here. 20:27 So right before the presentation, 20:28 I went ahead, and I grab a couple of radishes. 20:31 And I just ate and I was just doing all this stuff, 20:34 but then after everything was like 20:36 clear, clear, clear as day. 20:38 So you can enjoy that, as well. 20:41 Then one of my favorite, you know what I'm coming to, 20:44 one of my favorite ingredients here 20:47 after I have pour in the lemon juice, 20:50 I have another ingredient coming, don't worry, 20:52 you're going to enjoy, so I'm pouring my lemon juice, 20:54 I'm going to mix this up, 20:55 I'm going to sprinkle my salt to taste, of course, oops... 20:59 All right, let me mix that up properly there. 21:03 What I'm going to do, one of my favorite ingredients 21:06 that everybody knows, I talk about this everywhere, 21:09 I go like it's a best friend, 21:11 it's veggies hidden 21:15 or it's not veggie best kept secret, 21:16 yeah, veggies is the best kept secret you get. 21:18 I call it king of veggies. 21:19 Anybody know what I'm talking about? 21:21 One of my favorite, this is the artichoke. 21:24 You see the crown here, look at that. 21:26 He is a king and it's so good, 21:29 it's one of the best veggies around town. 21:33 A lot of people in the super market they see it 21:35 and they just keep walking by 21:37 'cause sometimes, one of the persons said, 21:38 "I went to touch it and it bit me." 21:40 Well, it does it quite bite, 21:41 but what happens is it has a little spines 21:43 at the ends of it there. 21:45 But these spines, they've, they are under control here. 21:47 But hey, sometimes in order to get to something really good 21:51 that's helpful for you, you got to work for it. 21:53 You know what I mean, 21:54 by the sweat of your blood you will eat, 21:56 and this thing is amazing. 21:57 Why is it amazing? 21:59 Now this artichoke 22:00 helps to naturally detoxify your liver. 22:04 Yes, that's what I've said, 22:05 everybody is picking on liver and kidney. 22:07 Well, hey, just eat some artichoke 22:09 and it does that naturally for you, enjoy it. 22:11 What else is a good for? 22:13 Do you know this is good for person 22:14 who's dealing with diabetes 22:16 because it has a certain carbohydrate in it, 22:18 artichoke heart there, 22:19 it's called inulin, not insulin, 22:22 but what, inulin, which gradually 22:25 and gently reduces the blood glucose level, okay? 22:29 But let's call a time out. 22:30 Who're we gonna let know 22:32 if we have diabetes that we're gonna start using it? 22:33 Let your doctor know, say, 22:34 "Hey, I'm gonna use a little extra artichoke, 22:36 so let's keep an eye on my numbers just in case." 22:39 I usually don't share this in public presentation 22:41 'cause they work so well. 22:43 But let me call a time out. 22:44 Ouch! Again what the time out is? 22:47 Please, are we saying that 22:49 this is the answer to everything? 22:51 No, but it is 22:52 one of the king of the veggies, okay. 22:54 So look at that beautiful crown, 22:56 and real quick how you do it, 22:57 I think I've shared this before. 22:58 You just remove some of the outer ones there, 23:02 as u see it's a make it or to get a nicer ready. 23:06 All right, this is the outer leaves, 23:08 and you see the king, he makes you work for it, 23:10 and you remove the outer leaves, 23:12 and what you're trying to do is 23:13 you're trying to get to this heart right there. 23:14 Let me see if I could let you all see that. 23:16 All right, you see that heart there, 23:18 that little nice white clear part? 23:20 That's the heart, okay. 23:22 But if you notice the heart is also, 23:24 he has little residuals or some of the leaves 23:27 as you see there. 23:29 So you don't throw these away, you can make a soup with it 23:31 or broth or something of that nature. 23:33 But we, we're not going to make that today, 23:35 but hey, watch this also. 23:36 Now the king does not come at a cheap price, 23:39 you got to pay for the king. 23:40 You know how much this one costs? 23:42 This one is almost $4, probably even more with the taxes, 23:45 I'm afraid to look at my receipt. 23:47 But hey, because it's so good, it's worth it. 23:49 We spend money on this and shoes, and this, and cars, 23:52 and all these other things 23:53 which is here today and gone tomorrow, 23:55 why don't we spend something that's good for us, 23:57 that will help us? 23:58 So this is amazing for those 23:59 who look into balance those blessing, artichoke. 24:02 But people say, "Man, that's $4, 24:04 I can't afford that or, you know, 24:06 that's part of my food budget." 24:07 So I found a little tip for everybody, 24:10 don't tell anybody I told you this secret. 24:13 I went to the store, and I said, okay, 24:15 "Lord, this message must be 24:17 accessible to all people, right?" 24:19 I said, "There must be a better way 24:20 that we can get some artichoke in our diet." 24:23 So He said, "Open up your eyes and look." 24:25 And so I went down oils and stuff of that nature 24:27 and down by the olives, and there is the tomatoes 24:30 and the cans stuff of that nature, 24:31 who did I get to? 24:33 Artichoke, look at it, artichoke hearts, 24:35 and watch this. 24:37 This is the coolest thing about it. 24:39 This artichoke heart as you see here 24:42 in this can has, I don't know if you can see it, 24:46 almost six to eight medium size artichoke hearts. 24:53 Are you ready for this? 24:54 So in this one can has almost six to eight artichoke hearts. 25:00 You know how much I paid for that? 25:02 $2.99. 25:04 And now I have artichoke hearts. 25:06 But the key is when you find these artichokes 25:08 in the store in a can or in a jar, 25:09 you do not want it stored in vinegar. 25:11 No, no, no, no, vinegar is just gonna cause in rec havoc 25:14 on other items. 25:16 So we don't want to do that. 25:17 What you want to do is find it stored in water, 25:21 this one was stored in water, and salt, and citric acid, 25:25 similar to vitamin C there, so no worries about that, 25:28 but you do not want to stored in what? 25:30 In vinegar. 25:31 That one you say, "I'll just let you have that, 25:33 thank you so much today." 25:34 And you move on and look for other one there. 25:36 But I have six all medium size artichoke hearts. 25:39 Now, of course, this one cost so much money 25:40 because this is a large artichoke heart, 25:42 but they have this is more or a lesser medium one, 25:45 and then they have the small ones as well. 25:46 And so here's my little artichoke hearts 25:49 that you see here, 25:50 I went ahead and I cut up some of them. 25:51 When you get to the heart, 25:53 all you need to do as you see there, 25:55 let's cut that nicely, 25:57 just flip it over, go right ahead, 25:58 go for another one. 25:59 Please don't add any extra ingredients 26:01 like fingers and nails to the recipe, 26:03 that's not included, so be careful 26:06 'cause you're gonna need 26:07 a really good knife for this as well, 26:09 and voila, I have my six to eight artichoke hearts 26:11 as you see, those are already cut off. 26:13 So what I'm going to do here, 26:15 I'm gonna add that's to my salad. 26:17 My what? My quinoa salad. 26:19 I'm gonna add those there, 26:21 and so not only you're enjoying the salad 26:23 along with this cilantro, 26:25 not only you enjoying the salad, 26:27 but you are bringing on good health, good health, okay? 26:31 Sometimes you can make a dressing for this, 26:33 it is up to you, you decide what you want to do. 26:36 But I just used lemon juice 26:38 and like I said a little pinch of salt. 26:41 So add a little bit more there to that, 26:45 really simple and easy. 26:47 And, man, this is tasty. 26:49 You get in so much protein, how much protein? 26:51 Plenty protein. 26:53 And now you have what is known 26:55 as your plenty protein quinoa salad. 26:59 And you just take that, look at me, 27:00 I'm just making a mess over here, 27:02 so let me just clean up some of this 27:03 because this deserves, this deserves a grand entrance. 27:08 And so you take your quinoa salad, 27:11 put it in a nice little bowl here or plate, 27:15 I mean it's so good 27:16 and it may never even make it to the dining table 27:21 or a VIP room, okay. 27:22 So look at me, making a mess, 27:24 so you put that in there nicely. 27:26 And look how beautiful, look how delicious it is. 27:29 You have your artichokes, 27:30 some people may think it's something else. 27:32 But hey, let them enjoy and right here, 27:36 right here, you're gonna have your quinoa salad. 27:38 We have plenty protein. 27:40 So I just want to encourage here, 27:42 it's very rare you ever hear 27:43 somebody dealing with a protein deficiency, 27:46 but, man, have some quinoa salad, 27:49 enjoy yourself, and don't worry, frighten not. 27:53 Seeking first the kingdom of God 27:54 in His righteous 27:55 and all these things would be added on to you. 27:57 And He will give you a Taste Of Paradise. |
Revised 2017-01-30