Participants: Nyse Collins (Host), Chef Chew, Evita Tezeno
Series Code: TOP
Program Code: TOP000034S
|
00:01 Have you ever wondered
00:02 exactly how to prepare healthy food 00:04 that actually taste good? 00:05 Well, stay tuned while Evita Tezeno 00:07 and yours truly Nyse Collins show you just how to do it 00:10 and give you something better, 00:12 A Taste of Paradise. 00:32 Welcome to A Taste of Paradise. 00:34 My name is Evita Tezeno. 00:36 And I am feeling like I want a donut. 00:42 A donut hole 00:44 and you're saying Evita, you can't have donuts. 00:48 Not on a raw diet, but you're wrong. 00:51 You can have donuts on a raw diet. 00:55 And they're delicious, they're beautiful to look at. 01:00 And they're also nutritious. 01:02 Can you believe that? 01:04 So the recipe is: 01:28 So we're gonna begin this recipe 01:30 and if you notice that 01:32 all the different sweeteners 01:36 in this recipe are from nature. 01:40 The dates, the pineapple, 01:43 the coconut 'cause coconut is sweet, 01:45 even the unsweetened kind, it has a sweet taste. 01:49 All of these are from God's bounty 01:52 and they are not refined. 01:54 Now refined sugar, 01:57 if you're a vegetarian, you shouldn't eat it. 02:00 Because it is not a vegetarian product. 02:04 Refined sugar is refined through bone blacking 02:07 which comes from a animal 02:10 and it's burnt charred and they refined, 02:13 they filter that with the sugar 02:16 or with the molasses. 02:18 So almost all commercial sugar is used 02:23 with the bone blacking, 02:25 unless you buy the vegetarian or vegan sugar 02:29 and most health food stores sell those products. 02:34 So we're going to start off using soaked dates, 02:38 I mean soaked almonds, 02:44 dates, 02:46 and these are Medjool dates. 02:48 They're a very, very sweet. 02:51 And they are softer date. 02:55 And we're gonna process it. 03:13 Then we gonna put in our pineapple. 03:19 And be sure to read the ingredients 03:21 because a lot of the pineapple in the store 03:25 it has sugar in it. 03:28 So you have to really be careful. 03:29 You have to learn how to read your labels. 03:32 And this is vanilla. 03:36 And then the coconut. 03:49 And it takes a little bit to process, 03:52 so you're gonna have to process it for a long time. 04:14 And when it gets the consistency of like, 04:17 I would say like cake dough, it's ready. 04:21 So you wanna roll these into balls like so. 04:27 And these are the donut holes. 04:28 I've made some beforehand. 04:34 And look at them. 04:37 I have, 04:41 put these in coconut, 04:44 these are in carob, 04:46 and I rolled these in pecans, and they're delicious. 04:52 Let's see. 04:55 Hmm, 04:57 they are really phenomenal. 05:01 You can also... 05:05 You can also take these and you can poke a hole in them 05:09 and put fruits like fruit jelly. 05:15 If you want to do on raw and cooked, 05:19 you can also put a little orange flavor 05:23 and some orange zest and just experiment. 05:28 These are phenomenal. 05:30 They are so, so good. 05:32 They're not really sweet, but they're great. 05:36 And you can even have these in the morning for breakfast. 05:39 Imagine donuts for breakfast. 05:41 Isn't that great? 05:43 And they're not bad donuts. 05:45 This has been Evita Tezeno with A Taste of Paradise, 05:49 and remember, always to live life fresh. 06:02 Better breakfast, you need to get it 06:04 because some of us are settling for less. 06:07 We got to step it up and get it better. 06:08 And so today, we want to do a special program, 06:10 I know we're trying to taste paradise, 06:12 and many times the key in paradise is 06:15 waking up to a good sumptuous, delicious breakfast. 06:18 And we want to make sure this is possible today. 06:21 And so I haven't been cooking, you know me, my breakfast, 06:23 I just eat some fruits, 06:24 some bread and a handful of nuts. 06:26 People are like, "Nyse, give me something better." 06:28 And I'm like, "Okay, cool. 06:30 We'll give you something better." 06:31 I can't do it, 06:32 so I'll let somebody else do it. 06:34 So today, we have a special guest 06:35 who's gonna give us something better. 06:37 A man of Arkansas runs and owns a restaurant 06:38 called Something Better, healthy gourmet food. 06:41 And so I wanna introduce you to my special guest today 06:43 for the better breakfast special, 06:45 and his name is Chef GW Chew. 06:48 How're you doing, Chew? 06:50 Doing wonderful. 06:51 Good to see you again, yeah? 06:52 You doing all right? I'm doing awesome. 06:54 Good, good, good. 06:55 Well, Chef Chew, many people know of you 06:58 'cause your food is so tasty and so good. 07:01 And I'm sure what do you do there at the restaurant? 07:05 Do you just make food or just regular food 07:07 or what do you do at the restaurant there? 07:09 Well, we specialize in American favorites. 07:11 We have everything from stir fries to salads. 07:13 We have a product called Better Than Meat. 07:15 We say, "It looks like meat, tastes like meat, 07:16 but guess what? 07:18 It's not meat." It's not meat. 07:19 It's not meat. Why? 07:20 So you, so you make some like meat analogue 07:22 something same like meat but it's better than that. 07:24 Better than meat. 07:25 Because your focus is giving people something better. 07:27 Something better. Very nice. 07:29 Now the name is Chew. 07:30 Chew. Exactly. 07:31 I know we're part of, but I have to, 07:33 I have to explain it here for the audience, 07:34 you know, what I mean? 07:36 They're like Chew? 07:37 Actually his name is Chef Chew, and what do you think chef, 07:40 you want to give people what? 07:41 Something to chew on as I always say, 07:43 "Gonna give you something to chew on." 07:45 Give them something better to chew on today, 07:47 so give us up the better, Chef. 07:48 What are we going to do today? 07:50 I'm trying to get this breakfast going, 07:52 people are like, "Give me something better." 07:53 So I'm like, "All right, 07:55 we're gonna give you something better." 07:56 But what's on a menu for today? 07:58 Well, today we're making a real special product 07:59 I like to call it not so egg omelette. 08:01 Not so egg omelette. Yes. 08:03 All right, all right. 08:04 So it's not eggs, but it's omelette. 08:06 It's an omelet. All right. 08:08 Well, I got to see how we put this all together here, 08:10 and a matter of fact, 08:11 for those who would like to get this not so egg omelette, 08:14 now, does this thing like work like an omelet? 08:16 It looks just like an omelet, but it's not an omelette. 08:18 But it's not an omelette. 08:19 It's better than an omelette. It's better than an omelet. 08:21 It's not so egg omelet, yeah. 08:22 So a matter of fact, get your paper and pens ready 08:24 because this is a recipe, this is a one time special 08:27 and you all need to jot it down 08:28 because you will never see anything like this 08:30 ever, ever and so, 08:32 for your "Not So Egg Omelette" 08:34 the recipe is really simple for the omelette base, 08:36 all you need is: 08:52 Then for to filling, all you need is: 09:12 Now, you know, we put that as meat substitute, 09:14 but that got to be something better. 09:16 That's better than what? Better than meat. 09:17 Better than meat, better than meat, 09:19 and we're gonna look at that here today, but how, 09:20 what was the first couple of steps here 09:22 in making this omelette? 09:23 Well, the first thing we're gonna be doing is 09:25 make an omelette base is what we have to do it at this point. 09:27 We're gonna take a block of tofu, 09:28 we add two cups of oil, and we have our water, 09:31 our kickin chicken style seasoning, our turmeric. 09:32 So what I'm gonna do is 09:34 I'm gonna mix everything together. 09:35 Okay, so we have the two cups of oats there 09:37 to go along with that. 09:38 Exactly. 09:39 And you put that all together with the water 09:41 and that kickin chicken style seasoning. 09:43 This is something serious here and then you... 09:45 So there is turmeric right there. 09:47 There you have the turmeric as well. 09:48 Turmeric has a item COX-2 inhibitor 09:50 I believe that goes ahead and hinders 09:53 or slows down any growths 09:58 of tumors and fibroids, or different items, 10:01 so that's pretty good that now we're getting this in our meal. 10:03 So you just mash it up with your hands? 10:04 Mash it up with my hands. 10:06 It's almost something similar like scrambled tofu or... 10:07 Something similar, little, little, 10:09 it's not exactly but it's a little more liquidly. 10:11 Okay. 10:12 We're gonna be trying to get it to a pancake consistency 10:14 when we once blend it up inside the blender. 10:16 So you making pancakes, you making an omelette? 10:18 What's right, chef, no, I'm just kidding. 10:20 So we're gonna get it to like a pancake consistency 10:22 whereas he said you can pour it out 10:24 and so that should be good. 10:26 So we just mix it up. 10:27 We're crushing it to how far, how long? 10:29 Pretty much until the tofu blocks are more like a curdled. 10:32 There's not any big blocks left inside of it. 10:34 Okay. 10:35 All right, so we're gonna mash it up quite well 10:36 and then you said, 10:38 but that's not pancake consistency, 10:40 it look more like scrambled old tofu or something. 10:43 Oh, we're not done yet. Okay. 10:45 Right now, next what I wanna do is 10:46 put this inside of the blender. 10:47 All right, so now we're gonna blend this along here 10:50 quite nicely here 10:52 and this is gonna help us make that pancake consistency 10:54 that you were talking about. 10:55 Excellent, excellent. 10:56 This is... 10:58 And this will make and when we blend this, 10:59 this will make about a good four or five omelettes 11:01 once we get everything inside of here. 11:02 Wait what? 11:03 I need five eggs or something to go along with that? 11:05 This right here is gonna make us four omelettes. 11:07 Exactly. 11:08 Not so egg omelettes. Not so egg omelettes. 11:09 Watching, watching you out there. 11:11 All right, So we're gonna blend it up till it's nice and... 11:14 Smooth like a pancake consistency. 11:15 All right, very nice. 11:39 All right. That should be good. 11:40 Wow, that's serious business. 11:42 You need a serious blender for that. 11:43 And, Chef, that thing came out like you said, 11:45 so if you notice what I did, I went ahead and got this thing, 11:48 I heat it up a little bit. 11:49 Now is it important to get it heated up or do we just..? 11:51 Yeah, one thing, this is a raw product 11:53 so we have to make sure that 11:54 the griddle was actually preheated beforehand. 11:56 Okay. 11:57 So you wanna be going on hot grill 11:58 and one thing you wanna look at this, 12:00 this is a little, this is little bit too thick, 12:01 we're gonna add a little bit of water just to get it down 12:03 to a little more pancake consistency. 12:05 I want to take a little more water here, 12:07 just get it so we can get it down to a pancake consistency. 12:11 Okay, 'cause we have like the cashew, 12:13 cheese, soy sauce. 12:30 All right. 12:32 Chef, you pulled the power move right there. 12:33 Now, ladies and gentlemen, 12:35 we don't recommend this at home. 12:36 He did it while it was going and blending, 12:38 I'm over here, 12:40 about to brace myself, but that's why he's a Chef. 12:42 That's why you're the owner of a restaurant. 12:44 You know what you're doing here. 12:45 So let me stand back. 12:46 So now we're gonna pour this over here? 12:48 Actually, before we get there, 12:49 we're gonna also mix our omelette 12:50 filling up next before we get to that point. 12:52 Okay. 12:53 All right, so the omelette filling, 12:55 we're going to take that, let me do this, 12:56 can we switch sides? 12:57 I'm gonna let you handle that hot stove there. 12:59 All right. 13:00 'Cause you're pulling some power moves, 13:01 and so for the filling... 13:03 We have spinach. 13:04 All right, so we take the spinach there. 13:06 Spinach, phenomenal there for the calcium. 13:08 Exactly. Excellent, their iron. 13:10 Quarter cup of red pepper. 13:11 Then we got the red peppers, 13:13 one of highest source of vitamin C on the charts, 13:15 we've got some onions there and we load it up. 13:17 And we've got some better than meat, 13:19 this is our better than meat shredded chicken. 13:20 All right, then let me take a quick look. 13:22 This is meat? That's better than meat. 13:24 Wait, is it all right if I take a little piece here? 13:26 Come on, you can look at it. 13:27 This, what? This is chicken. 13:30 This is vegetarian program, Chef. 13:32 Come on we say, "It looks like chicken, 13:33 it taste like chicken, but guess what? 13:34 It's not chicken." 13:36 It's not chicken. 13:37 Crispy on the outside and white in the middle. 13:39 Oh, it's delicious. 13:40 Watch it now. It's so delicious. 13:41 I'm gonna take a little bit, Chef. 13:43 Come on now. 13:44 What? 13:45 You go mix that right in there too. 13:47 And what we're gonna do right now, 13:48 we're gonna turn this one on. 13:50 We're gonna get this sautéed up. 13:51 Yeah, it's a little tricky. 13:54 All right, so we got that going? 13:59 We're having a good time up in here. 14:01 First we just try and get this stove going. 14:04 All right, there you go. 14:06 And this guy right here. 14:08 All right, so that's all for you as well, 14:10 and then we got the griddle. 14:12 All right. 14:15 We're gonna put some olive oil in here. 14:17 Put olive oil. 14:18 So let me step by you here a little bit. 14:20 And make sure that one is running 14:21 'cause we need that, 14:23 we need this one hot as well, right? 14:24 Exactly. Okay, there we go. 14:26 Gonna start sauté this up, get this all mixed together. 14:29 We up in a kitchen, 14:30 who sees some gentlemen in the kitchen here 14:32 having a good time as you all see. 14:35 You mixing that up, I'm gonna let you step back 14:36 in your area of domain. 14:40 So we're sautéing that. Okay. 14:44 And then just omelette, when do we get that going? 14:47 We're gonna get that going in just a second. 14:48 I'm gonna get that mixed up, 14:50 this is going to be the filling for the omelette. 14:51 Very nice. 14:52 You gonna be clean up like 14:54 you always like to do in your show. 14:55 Oh, yeah, you know, you know, I'm just so shocked, chef, 14:57 you're doing some miracles up in the kitchen. 15:00 All right, let that sit for a while. 15:04 All right. 15:06 So now we have that, 15:08 we got that sauté in a little bit there 15:10 and this is... 15:12 I'm gonna add little more water if you don't mind. 15:13 Just a little more water. 15:14 Okay, how much? 15:16 As it sits, it thickens up, the oats thickens a little bit. 15:17 All right. All right. 15:18 So you add water as you go. 15:20 You're trying to get that pancake consistency, you like, 15:22 'cause sometimes if you, if it's too thick, 15:24 it doesn't get through, 15:25 you don't get those bubbles like 15:27 how it is in a pancake, 15:28 and if it's too liquidly then you got crapes 15:30 or something like that. 15:31 Exactly. All right. 15:33 I'm gonna spray this now. 15:35 Man, this is serious business, Chef. 15:37 All right, here we go. 15:39 I want to pour this on here for our base for omelette. 15:42 All right. 15:46 Oh, looks good. 15:48 You sure it's not pancakes? Not pancakes. 15:51 Looking like it. So we get that going. 15:55 And what I'm gonna do at this point, 15:56 I want to spread it little bit more flat. 16:00 All right. 16:03 We'll let it cook it, 16:04 and we'll let it comes to a bubble. 16:06 How thick should we have it there? 16:08 Just like a quarter of an inch or something like that? 16:10 You don't want it. 16:11 Exactly, you know, don't want us to separate, 16:13 but that should be good. 16:15 The key here, you have to let it come with us, 16:16 actually gonna make, 16:18 where it forms a crust on the bottom, 16:19 so we can actually flip it over. 16:21 That's going to be the key, 16:22 so it's gonna take a little bit about three or four minutes 16:24 before it's gonna get to that point, you know, 16:25 so we got this cooking right here. 16:27 Very nice, so we get that going, 16:30 so we're gonna get that slowly 16:31 but surely to that consistency there 16:33 of like that pancake a little bit? 16:35 Exactly. 16:36 And then, are we gonna get those little bubbles? 16:38 You remember those little bubbles 16:39 we used to make. 16:41 It's gonna start forming little holes inside of it. 16:42 Small holes are going to start forming in a second. 16:43 So how do we know, like, 16:45 you said a crust at the bottom there... 16:46 If I do it right now, you gonna see it's gonna start, 16:48 kind of comes, kind of come here but not here. 16:50 You kind of see this coming like that. 16:53 So even, so, so people who so 16:55 for our expert for pancake makers, 16:57 this is right up your ally, yeah? 16:59 Exactly. 17:00 And 'cause me even making omelettes 17:02 when I did use eggs or stuff like that, 17:03 I always messed it up and I, 17:05 it always turned from an omelette 17:06 back to scrambled eggs 17:07 'cause it never worked out for me. 17:09 Exactly. 17:10 So this may help me now, 17:12 finally get to my omelette days, 17:13 you know what I mean. 17:14 So, I want to encourage everybody to try. 17:16 Make sure you make some notes 17:17 'cause this is about to go down. 17:18 It's very serious up over here. 17:20 Right. And... 17:21 You know what I'm gonna do right here next, 17:23 we're wanna take this right here 17:24 and put it on one half of the omelette 17:25 in the mix that we have. 17:28 Chef, you see me, I'm peeking, 17:29 I don't wanna miss the step here. 17:31 Looks good. 17:33 Now lastly, we gonna take on better than cheese here. 17:37 I'll have to say better than cheese with a z. 17:39 Better than cheeze. 17:41 We always got to get something better. 17:42 All right. 17:46 We'll let it keep on going so soon 17:48 we're gonna flip this right together, 17:49 and we're gonna have that delicious omelette look. 17:51 It's ready. 17:54 So you hold one end, you get the other. 17:56 Oh, man. 17:58 What? Wait a second. 17:59 Where did the eggs come from? 18:01 This is almost like a pancake here for one second. 18:03 Oh, man. Okay. 18:06 This is, this is not playing around. 18:09 Wow. 18:11 So we have our not so egg omelette, 18:15 just that simple. 18:16 Literally like, I don't know how much time, 18:18 how much that was there, 18:20 it was probably about ten minutes 18:21 or something if that much. 18:22 And so you let that go there. 18:24 How long do you leave it there? 18:25 How do you know when the inside is cooked? 18:28 Normally it takes about a good four minutes on each side. 18:30 You know, someone actually at this point 18:32 we gonna turn this over at the very end, 18:33 and just flipping on 18:35 and let it cook a little bit more on both sides 18:36 and that's going to cook 18:38 the oats and the tofu thoroughly. 18:39 'Cause one thing, the biggest thing is that 18:40 oats has to cook thoroughly while we're doing this recipe. 18:42 Right. 18:43 That's the biggest thing. Right, right, right. 18:44 So other than that everything else is already cooked 18:46 and it should be ready to eat after that. 18:47 Very nice. 18:48 Can we fast forward to that part or something like that? 18:51 But let me just find out real quick. 18:53 So we have the oats in there, we have the tofu as well. 18:56 Right. 18:57 So the tofu is gonna be helpful and very nutritious for us. 19:01 It provides what is known as phytoestrogens, 19:03 you know what I mean? 19:05 And it's so funny 19:06 'cause many times people get this thing 19:07 so mixed up, they're like, 19:09 "Tofu is not good for you 19:10 because they have so much phytoestrogens." 19:12 I'm like, "Hello, it's phytoestrogens." 19:14 It does the complete opposite of what estrogen would do 19:16 'cause, you know, 19:18 estrogen causes things to like blow up, 19:19 you know, with the animal feeds or stuff. 19:21 But this tofu that you have here actually jumps 19:24 in the same spot as estrogen would do 19:26 'cause, you know, estrogen jumps in, 19:27 causes things to expand. 19:28 Phytoestrogens jumps in and stops it from expanding 19:32 so people who are dealing with fibroids, 19:34 and cysts, and tumors, 19:35 or now everybody is like scared of different growths and stuff, 19:39 actually tofu will be a good option. 19:40 It's a great option. 19:42 I guess, I guess, one of the keys is, 19:43 is to make sure you get a good one 19:45 because we have so many genetically modified. 19:47 Exactly, non-GMO and also another kind 19:49 they have now which is even better, 19:50 it's a sprouted tofu 19:51 which is even, even more nutritious. 19:53 Wow. 19:54 You know, so and you can get that as well. 19:56 So we're definitely lining this up here 19:57 and so that's good for that. 19:59 We also have the tomatoes up in there basically, 20:02 good, good for male and female and stuff. 20:05 And spinach also is really awesome 20:06 for high blood pressure. 20:08 A lot of our clients who have had blood pressure, 20:10 we give them a lot of spinach which helps to actually, 20:13 gives lot of potassium 20:14 which helps to regulate the blood sodium level, 20:16 the sodium level inside of the blood. 20:17 And we've been, 20:19 we've been working together for some time here 20:21 and just going over some things, 20:22 I was really blessed by your program, 20:24 the new program that you do. 20:25 He does a special program. 20:27 It's called a 60-day challenge. 20:28 It's not a, it's not a kick start. 20:31 It's a life start. It's a life start. 20:32 So what have you been doing with the program? 20:34 I will give you an example, one gentleman we have, 20:36 a professor at one of our universities in our area. 20:38 He actually went on a better heart plan 20:40 and it was amazing, 20:41 in just 45 days, he lost 30 pounds, 20:44 and his blood pressure typically normalized 20:46 within that time frame. 20:47 And eating a totally plant based diet 20:49 and he came off all of meat, all of dairy, 20:51 was exercising regularly. 20:52 I mean, he looks like a whole new person. 20:54 It's pretty amazing. 20:55 Yeah, it sounds pretty good. 20:57 I mean, we've been working together. 20:58 This is like the first time now for sometime. 21:00 Exactly. 21:01 And just seeing, you see what we do. 21:03 We do a lot of education 21:04 and we teach people all of these good things 21:06 and once in awhile we try to cook for them, 21:07 but mainly a lot of people have the need of 21:09 when they do go out, 21:11 they want to have something to eat 21:12 and because of the restaurant and stuff, 21:14 that's truly been a blessing. 21:15 And I wanna make sure that this thing is, this thing is, 21:17 this is legit here. 21:19 So it's pretty much done here? Pretty much done. 21:21 Pretty much, can we eat? 21:23 Oh no, let me, so do I cut it up or... 21:25 You can cut it up. 21:27 I have a, I guess we can bring out 21:28 our rendition of our last... 21:31 This is good stuff. 21:34 The ladies made it look really, really nice here. 21:37 Wow! 21:39 So this is, this is the not so egg omelette. 21:43 Not so egg omelette. Not so egg. 21:44 But look, if you don't mind, I'm gonna touch this one, 21:47 'cause this one is mine right here. 21:49 Look at that. Look at that. 21:50 If y'all could zoom in, check this out, 21:52 this thing is holding together tightly here. 21:55 I mean, let me see if I can just pick this whole thing up, 21:58 this is literally, broke over there, 22:00 but that's because I'm going to split it in half 22:02 and eat that together. 22:04 Split it in half and eat it together but, man, 22:06 this looks really, really good. 22:08 This is seriously not so egg omelette. 22:11 Exactly. 22:12 And actually from the people who have been going on that, 22:14 I remember I was speaking to one of them. 22:16 His blood sugar was quite high as well, 22:19 but by following some of the simple plans, 22:20 eat some of that better than meat and stuff. 22:22 Right. 22:23 It's just been a blessing 22:25 because this has the oats in it as well. 22:26 Oats will gradually control their, 22:28 the distribution of that, of the blood sugar as it, 22:30 as it goes now. 22:32 So this is good. 22:33 Now, regular omelettes, would it do that? 22:34 No. 22:36 I doubt it. I don't think it would. 22:37 Not quite. 22:39 You probably get increased because of the cholesterol, 22:40 that's associated with that. 22:42 But here's the coolest thing that inspired me 22:44 as we began to dialogue, 22:46 Chef is not only a chef of a restaurant, 22:49 that does healthy gourmet food and also does classes, 22:53 but chef also, you're a pastor as well. 22:55 Pastor as well. 22:57 How's that? 22:58 How's does it ever go? How do you juggle it? 22:59 I always say, "I make the bread and I get to break the bread." 23:01 What? 23:02 So I'm actually the pastor of the Seventh-day Adventist 23:04 church of Fayetteville, Arkansas, you know, 23:07 so we actually get to combine 23:08 a wonderful combination of combining the gospel 23:10 and also meeting people's physical needs. 23:12 And so the restaurant is located there 23:14 as well in Arkansas. 23:16 So, man, I hopefully one day we can open a quite a few 23:18 because it's been amazing, 23:20 it's been amazing, ladies and gentlemen. 23:21 As I've been there, like 95% of the people 23:24 that's been coming through the door is literally like, 23:27 you know, some people are not Adventist, 23:30 and some don't even believe in God but they say, 23:32 "This food is something better." 23:34 And I'm gonna, I'm gonna try some of this 23:35 and not so egg omelettes or the better burger 23:38 or better wraps and different items of that, 23:41 so their faith, well, it's been truly a blessing. 23:43 And a blessing that gives lights to the community. 23:45 And we find that, you know, 23:47 the health as we're meeting to those physical needs, 23:49 we're finding out that as an entering wedge 23:51 to their spiritual needs. 23:52 We get many people who ask us more questions about, 23:55 you know, if you have something this great, 23:56 this health message they're so great. 23:58 What about something more 24:00 or is it something even better than this, 24:01 this physical thing, something even spiritual, 24:03 why do you do what you do, you know, 24:05 from a spiritual standpoint. 24:07 So we're finding that we're not only meeting 24:08 the physical needs of individuals, 24:09 we also are able to have meet the spiritual needs. 24:12 So basically, your business is to serve and to witness 24:16 and to minister to people, as, as of as now. 24:18 Well, I've been ministered too 24:19 because these not so egg omelettes, 24:21 a matter of fact, Chef, I don't know about you, 24:23 but like these two is gonna be mine 24:24 if that's all right, 24:25 you may need to make another one here. 24:27 And any other point is what else could we do 24:29 if there's not, can we make scramble? 24:31 Well, actually one thing that you can do, 24:33 is you can actually make a sandwich out of this. 24:35 If you have simply a whole wheat bread 24:37 or even if you remember they had egg big muffin, 24:39 we can make a not so egg big muffin. 24:40 What? 24:42 You know, so we can take this and cut it in the half. 24:43 You know, to actually get an egg 24:45 made muffin put it right. 24:46 A big muffin sandwich, I'm sorry, 24:48 a big muffin and you can actually put the egg 24:50 right in the middle of it 24:51 and have a not so egg big muffin. 24:52 Wow. 24:54 You know, so you can actually make a big muffin sandwich 24:55 as well with that 24:57 and it's a pretty neat way to forward. 24:58 So you get those sandwich with it, 24:59 you can eat it like this. 25:01 You could take some potatoes and put that on the side... 25:02 Exactly. 25:03 Or something of that nature there. 25:05 Man, that's, that's, that's pretty good. 25:06 Can I switch off some of the filling? 25:08 Yes, you can do everything from a veggie type, 25:11 you can do a meat type, 25:12 you can use different type of meat substitutes 25:14 and you can use different veggie combinations, 25:16 I mean, you can use every different curries to cabbage, 25:18 you can put olives, 25:19 you can put different types of peppers 25:21 inside of it as well. 25:22 So you can do many variations of this simple recipe. 25:25 You can separate as do a cheese type 25:26 rather than having all the filling 25:27 you want to keep it simple to simply 25:29 do a cheese in the middle. 25:30 So just eggs and cheese, huh? 25:31 Exactly, eggs and cheese. Look at that. 25:33 Can I use cashew cheese sauce in it? 25:34 You can use cashew cheese as well. 25:36 But you don't want to use too much 'cause it's gonna, 25:37 it's kind of liquidy 25:38 so it's not gonna change the consistency 25:40 of the actual base, 25:41 so you don't wanna use too much. 25:42 Okay, you've to get it really thick or something. 25:44 Yeah, exactly. 25:45 Now, that better than meat, that was chicken. 25:48 That was a chicken, yes. 25:49 That was better than chicken. 25:51 'Cause many people ask me, "What is it made of?" 25:55 Well, that product that we have right there 25:56 our better than chicken is made of soy bean. 25:58 We actually make it from raw soy beans 26:00 and we have a really awesome process been able to develop 26:02 to get it to a texture that looks like meat. 26:04 So it's pretty phenomenal. 26:05 Now this restaurant, 26:07 real quick is been in existence how long? 26:08 How did you get started? 26:10 Lot of people always ask me. I love this. 26:11 This is so great 'cause now I'm not like be it, 26:13 brought a request. 26:15 How did you get into this work? 26:16 Well, I mean, you know, 26:18 honestly about 11 years ago I actually started learning 26:21 the principles of eating healthy, 26:22 you know, for spiritual reasons 26:23 I started changing my lifestyle. 26:25 And I got excited about cooking. 26:26 I mean, when I was little child, 26:28 I used to always cook things that wasn't the healthiest. 26:30 But when I learned about God's plan of health, 26:32 I realized that I need to learn how to cook healthy myself. 26:34 So I started making a product called crunchy bunchy granola. 26:37 We don't box, so we have a granola 26:39 that would knock you out. 26:40 Watching now. 26:42 So I started making granolas when I was about 19 years old, 26:43 from there I started developing 26:45 different products over the years. 26:46 And I started a restaurant in 2008 in Maryland 26:49 and then I winded up getting married 26:51 and moved out to Arkansas. 26:52 Nice. 26:54 That's the only thing that could 26:55 move you across the country. 26:56 Well good news, good news. 26:58 I remember 'cause we met, 26:59 actually I met Chef many years ago. 27:01 How long was that? 27:02 Been almost 10 years ago. Ten years ago. 27:04 About 10 years ago. Watch now. 27:05 The age is adding up on us here. 27:08 Now there's a restaurant the new one 27:09 that you started in Arkansas, 27:11 how long ago, how long has that's been going? 27:13 We started on December 4th, 2011. 27:15 So it's been, we've been in existence for little while. 27:17 You know, yeah. Okay. 27:18 So not too long, huh? Not too long. 27:20 Very good. 27:21 Time flies, it comes and it goes 27:23 and stuff like that. 27:24 So, man, this is awesome, man. 27:25 I am excited, you know, 27:27 as we partner up by God's grace to, 27:28 you know, push forward in this work. 27:30 It's of course about education, 27:32 but sometimes the people have to taste 27:34 and see that the Lord is good. 27:35 I don't know about y'all 27:36 but I'm about to start tasting and see 27:38 and that this brother knows what he's doing. 27:40 So I hope that it may continue to be a blessing, 27:44 you gonna have to guess, you gonna have to, 27:45 we gonna have to hang out here a little bit more... 27:46 Exactly. And share. 27:48 So, people wanted something better, 27:50 so they got something better. 27:51 They got the better than not so egg omelette. 27:55 Well, I'm gonna go ahead and enjoy 27:57 some of that here today. 27:58 So have a good one and enjoy. |
Revised 2020-05-13