Participants: Nyse Collins (Host), Evita Tezeno, Monique Brown
Series Code: TOP
Program Code: TOP000038S
|
00:01 Have you ever wondered exactly how to prepare
00:02 healthy food that actually tastes good? 00:05 Well, stay tuned while Evita Tezeno and yours truly, 00:07 Nyse Collins, 00:09 show you just how to do it and give you something better, 00:12 A Taste of Paradise. 00:31 Welcome to A Taste of Paradise. 00:33 My name is Evita Tezeno, 00:35 and are you hankering for something sweet today? 00:40 Oh, of course, you can have a piece of fruit 00:42 or even a piece of dried fruit, 00:44 but, no, I am going to show you 00:47 how to make a Creamy Carob Fudge. 00:51 And you're saying, "Evita, carob? 00:52 I like chocolate." 00:54 Well, carob is naturally sweet 00:58 and chocolate isn't. 01:00 Carob can be pulled from the tree, 01:03 the pods can be licked like a lollipop, 01:06 and the problem with chocolate, 01:09 it is not naturally sweet, 01:10 it has to be processed with milk and sugar 01:13 to make it sweet. 01:15 And the process for chocolate is a little questionable, 01:19 you can go read it on the internet for yourself, 01:21 I'm not gonna go into detail. 01:23 But carob is better for you, it's high in calcium, 01:27 and it's loaded with other great nutrients. 01:30 So the recipe for the creamy carob fudge is... 01:54 Now in most of the stores, 01:57 you will find that you will find the roasted carob 02:03 other than the raw. 02:04 And if you can't find the raw carob, 02:06 it's quite all right because both of them are great. 02:10 One has just been roasted 02:11 and the other one has not been... 02:14 They're un-roasted and the other one is roasted. 02:17 And what they do is just grind the carob pods into powder. 02:22 So what we're gonna do is, 02:23 we're gonna start with our almond butter 02:27 and also you can have 02:30 raw almond butter or roasted almonds, 02:33 and roasted almonds are not as great for you, 02:38 but if you cannot find the raw almond butter, 02:41 the roasted almond butter will be all right. 02:45 And these dates, I have soaked them, 02:48 these are medjool dates, but sometimes the dates are 02:53 harder than usual 02:55 and it's really hard on your food processor, 02:57 so I advise you to soak your dates first 03:00 and these are the 12 dates. 03:04 And this is a real, real quick and easy recipe. 03:10 This is the two tablespoons of honey. 03:15 A pinch of salt, 03:18 the cardamom and coriander, 03:20 which gives it that kind of extra kick. 03:24 And then we're gonna process this first 03:26 before we put the carob powder in. 03:42 And then the carob powder. 04:07 And what you can do with this, 04:09 you can press it into a container like so 04:13 or you can even form these into 04:15 nice little round balls like this. 04:19 And you could put nuts in it or any kind of things. 04:24 And today, what I'm gonna do is just put them into... 04:27 Make them into little balls 04:29 and you could also roll them in nuts or any kind of... 04:35 Coconut or anything. 04:39 Whatever your heart's desire, 04:41 these are good to take to the gym with you, 04:45 to take hiking. 04:48 These are just wonderful, 04:50 so we can make these like fudgy balls. 04:59 And so what I'm gonna do is, 05:02 you know, I have to taste everything I eat so... 05:11 These are so good, 05:15 they're not too sweet but they are... 05:19 They hit the spot when you want something 05:22 not too sweet, but you want that sweet 05:25 and that dense... 05:28 Really, really like them, you must try them, 05:32 and share them with a friend. 05:34 This is Evita Tezeno with A Taste of Paradise 05:39 and remember to always, live life fresh. 05:52 Wow, I mean, literally those are dangerously tasty. 05:56 I just had some actually a little bit earlier today, 05:59 those creamy carob fudge or carob creamy fudge, 06:02 whatever it is, it was good and we figured, man, 06:04 we are in the dessert mood today. 06:06 Let's just continue along with that. 06:09 Today, we have a special, special program 06:11 and it's called "For Ladies Only," 06:12 the skin edition and I think for those 06:14 who have been good frequent viewers 06:16 or watchers of the program, 06:18 they know what I'm talking about, 06:19 because before we've done a "For Ladies Only" program, 06:22 and I have a special guest who did it, 06:24 so we invited her back by popular demand, 06:26 you requested it. 06:27 So we are here again today, 06:29 and my special guest for the "For Ladies Only, 06:31 Skin Edition," 06:32 is none other than one of the lead consultants 06:34 with SanareLife consultants, Monique Brown. 06:36 Monique, how's it going? 06:38 Going good, Nyse, how about you? 06:39 Good, good, good to see you again 06:40 and thank you for coming back and helping out. 06:42 I remember the last time you were here, 06:44 you made that phenomenal cheese cake, 06:46 it was good, inside, outside, 06:49 it was good for everything, and we figured, hey, 06:51 let's just do something special for the ladies, 06:53 for their skin as well. 06:55 And just for those who don't know you, Monique, 06:57 where are you from? 06:58 I'm from Brooklyn, New York. Brooklyn, New York. 07:00 What do you know about Brooklyn? 07:01 She's claiming Brooklyn, 07:02 I think she's from a different part, 07:04 she's from like the suburbs of Brooklyn, 07:05 you know, not the real Brooklyn. 07:07 No, I'm just kidding. 07:08 But welcome from Brooklyn, New York. 07:11 What did you use to do before you came in to 07:14 as a lead consultant with SanareLife consultant, 07:16 what was your career? 07:17 Well, before I became a consultant with SanareLife, 07:20 I actually used to work with the police department 07:22 there in New York city. 07:23 I used to be a forensic scientist 07:25 and one day, I got a little light bulb and I said, 07:27 "You know what? 07:28 I think I wanna help people before they go to sleep." 07:31 Oh, so you basically work with the dead people, 07:34 you mean, like CSI or something like that, 07:35 crime scene investigation, 07:37 you know, where you do all the science and stuff, 07:38 that's what you used to do? 07:40 Something like that. 07:41 So forensic science, so used to study people 07:42 after they were dead 07:44 and find out what caused their problem, 07:45 and then look at their skin, 07:47 and can you tell things from people when they die, 07:48 just looking at their skin when they're dead? 07:51 Can you tell if they had good or bad skin 07:54 or something like that or...? 07:55 Well, it's amazing, you can tell a lot of things. 07:57 You can tell, based on their skin, 07:59 based on the colors of their body, 08:01 kind of what happened to them when they died, 08:04 you can even tell what they last ate before they died. 08:06 Whoa. So you can tell tons of things. 08:08 This is serious business, 08:09 so we wanna focus on people before they die. 08:12 Of course, you know, 08:13 and so that's why we're gonna do the special program. 08:15 Now tell us a little bit about this program, the skin edition. 08:18 What are we gonna do? 08:20 Why are we focusing on the skin here, today? 08:22 Well, Nyse, a lot of women, we care about our skin, 08:25 about the way we look, it's kind of what makes us, 08:28 you know, when we look in the mirror 08:29 before we leave home or as soon as we wake up, 08:32 you know, we wanna see beauty, 08:33 you know, that's just woman, that's what we're like. 08:36 So we started to develop some programs 08:38 and this is just one of them 08:39 on how we can have nice healthy skin. 08:41 Awesome, awesome, nice healthy skin, 08:43 you can't go wrong. 08:44 But, yeah, am I doing okay? 08:46 Oh, don't look too close, don't look too close. 08:47 But anyway, so we're gonna do that today 08:49 and we're gonna show how there are certain foods 08:51 that you can use 08:53 and eat that is actually good for the skin. 08:54 But since we're doing desserts, what are we gonna do today? 08:58 What did you come up with? 08:59 Well, we have our Almond-Apricot Cookies. 09:02 Almond apricot or apricot cookie... 09:05 Very good, so the almonds is good 09:07 as we know for the body, 09:08 good for the bones and all of that stuff. 09:10 But one of the key ingredients you said is the apricots, yeah? 09:12 Yes. What is the apricot's good for? 09:13 The apricot is good for the skin, 09:15 it's also good for the eyes as well. 09:16 Really? 09:18 Yes, it's very high in beta carotene, 09:19 nice orange color we have there, 09:21 and what's really great is that you can do like a shake, 09:25 you can do cookies like we're doing today, 09:27 you can do tons of things with the apricot. 09:29 Okay, okay, so we're gonna do some cookies today, 09:32 but now can you imagine you're eating a cookie 09:34 'cause normally we would eat those chocolate chip cookies 09:36 and those other cookies, 09:37 which actually causes the skin problems, 09:39 but now this cookie is actually gonna be good for you, 09:42 inside and outside, right? 09:44 You've got it. 09:45 And so let's just go ahead 09:47 and see what this recipe is all about 09:48 and get it rolling, 'cause we want those things 09:49 to be baking and hurry up. 09:51 So I can go ahead and have some before we're done. 09:53 The Almond-Apricot Cookies, all you need is... 10:18 And that's pretty much all you need here. 10:20 Yeah, that's all. 10:21 It's simple enough as for this 10:23 delicious almond-apricot cookie. 10:24 So where do we start here 10:25 'cause we got a couple of items, 10:27 I'm about to get this thing rolling here? 10:28 What's the first step? 10:30 All right, so first, we're gonna go ahead 10:31 and we're gonna blend our almonds. 10:33 All right. 10:34 So those almonds, they are shredded there. 10:36 If you have regular almonds, can you use those as well? 10:38 Yes, you can use those as well. Okay. 10:40 All right, and we also have our oats, 10:42 and we have a little tip 10:43 we're gonna share a little bit later with the oats 10:45 and how this is also good for the skin as well. 10:47 So the oats, now the oats we have, is that rolled oats, 10:50 quick oats, doesn't really matter, no? 10:52 These are quick oats, 10:54 but you can also use old fashioned rolled oats as well 10:56 'cause you're gonna blend it up. 10:57 Right, so it doesn't really matter. 10:58 So that's actually like a really good key here 11:00 'cause a lot of people are like, 11:01 "I don't have the almonds or the shredded 11:03 or something like that." 11:05 Just work with what you have and, you know, improvise, yeah. 11:07 Yeah, you got it. 11:09 And then what's this last one here? 11:10 We have our coconut. 11:11 Coconut, very nice, very nice, okay. 11:13 Little coconut, look like 11:14 it was holding on quite tightly there. 11:16 So we have the coconut, doesn't matter, 11:18 just use what you have. 11:19 We want shredded unsweetened coconut. 11:21 Oh, okay, good. Unsweetened coconut. 11:22 But let's say I can't find unsweetened coconut, 11:25 you know, it's... 11:26 Yeah. 11:27 Looks like a specialty item, what do we do? 11:29 No problem, no problem, 11:30 you can get the sweetened coconut in the supermarket. 11:31 Right. 11:33 And when you go home, you just put it in a strainer 11:34 and you just go ahead and run water through it... 11:36 Okay. 11:37 And just squeeze out the coconut 11:39 and you'll literally see just all the sugar, 11:40 just draining out, the water will be cloudy afterwards. 11:43 Okay, so that's like the added sugar 11:45 and all that stuff. 11:46 So basically the coconut will still be there, 11:47 you just rinse that off, yeah. 11:49 You got it. 11:50 As well, so, hey, that's the cool little tip 11:52 that we all can implement. 11:53 Actually that coconut is also good for the muscles 11:55 and the bones and all of that. 11:57 I was actually working with one of our clients 11:58 and she had like some really bad back problem 12:00 and she started to use a little coconut, 12:02 she made some adjustments in her diet and bam! 12:04 No problem anymore, so... 12:06 Wow. Okay. This is cool. 12:07 So this actually, cookie, is gonna be helping us 12:09 like there's no tomorrow here. 12:11 Yeah. 12:12 All right, and, well, what's the last ingredient? 12:14 And we have some sea salt. 12:15 All right, so we've got the sea salt going in there. 12:17 Yeah. 12:18 Now should we add some water to that or... 12:20 Not yet, not quite, not quite. 12:22 We'll go ahead and we have some liquids 12:23 and we'll add it later. 12:24 All right. Okay. 12:26 So basically, we're blending it dry. 12:27 We're blending it dry. 12:28 Really cool, the dry blend here, all right. 12:30 All right. 12:31 And, all right, so we'll get that going? 12:33 Yeah, we'll get that going. 12:46 All right. 12:48 All right, so we blend it till it's almost like a flour. 12:51 Almost like a flour, you got it. 12:52 Okay. All right. 12:54 And then we're gonna go ahead 12:55 and we're gonna add it our whole-wheat pastry flour. 12:57 All right. 12:58 Let me move these out of your way as you get cooking. 13:00 All right. 13:01 For ladies only, 13:02 should I step out of the kitchen or something? 13:04 No, no, no, 'cause you have to learn how to cook too, Nyse. 13:05 Oh, my goodness, you're trying to say I can't cook? 13:07 I don't know what it is at home, 13:09 but when I see on the show, you always say, you know, 13:12 you have quick breakfasts', so... 13:14 Well, you see, cooking, I enjoy it, 13:17 but I don't like to do it unnecessarily, pretty much. 13:20 So I go ahead and keep it as simple as possible, 13:23 make sure my meals are complete. 13:25 All right. 13:26 But, man, if this thing turns out pretty good, 13:28 I may make some of these almond cookies quite a bit. 13:31 How much is this gonna make for us? 13:33 This will make about, 13:35 depending on how big you want the cookies. 13:36 So if you want big large cookies, it'll be about 12. 13:39 If you want smaller ones, you can make about 20. 13:41 All right, very nice, very nice. 13:43 So we mix that, can I do the mixing or something so...? 13:46 Sure, go ahead. 13:47 You do look kind of, 13:48 you need to do something with your hands there. 13:50 So you can use it, all right. 13:51 All right, so you see that, so I'm gonna pass this, 13:52 so I just mix this up here. 13:54 You mix it up there and what's really good is that 13:55 we used whole-wheat pastry flour, 13:56 but if you don't have whole-wheat pastry flour, 13:58 you can actually use, 14:00 for example, this called for how much? 14:01 One cup? 14:03 About a cup, yeah, that's what I remember. 14:04 What you can do, you can use one half cup of unbleached 14:06 white flour and one half cup of whole-wheat flour. 14:09 So kind of get that soft texture with the cookies. 14:11 Okay, okay. Okay. 14:13 And other option you said, if we could just find pastry... 14:15 Yes, pastry, yeah. 14:16 I guess pastry sometimes is hard to, to acquire 14:18 or whatever, so that... 14:19 That gives us a little option there, 14:21 you know, that just to work with the situation, you know. 14:25 Of course, you want the whole-wheat one 14:26 and so that's something I would do. 14:28 All right. All right. 14:29 I did much job, my hands have been used there. 14:31 Okay, so. Next. 14:32 You can keep working, Nyse, 14:33 we're gonna ahead and we're gonna add our oil. 14:35 Trying to give me more work up in here, all right. 14:36 All right. 14:37 So I'm gonna pour this oil in here, 14:39 now this is the light tasting, I'm sure. 14:40 Yes. 14:42 Why are we gonna use the light taste 14:43 instead of just the regular one? 14:44 Well, we don't want the flavor of the cookie to be overtaken 14:47 by the olive oil, it can be very strong at times. 14:49 Okay, okay. All right. 14:50 Excellent, excellent. 14:52 And now we have some maple syrup, pure maple syrup, 14:53 we're gonna use that as our sweetener. 14:55 Okay. All right. 14:56 So you do that, let me let you take over here. 14:59 I'm gonna step over on the other side, all right. 15:00 Okay. 15:02 So you got that in there and then, 15:03 what's the last one here? 15:05 We'll go ahead and we'll mix it up. 15:07 Okay. All right. 15:09 So we almost have like almonds up in here. 15:11 You got it. You got it. 15:12 We have the coconut, we got the pastry flour. 15:14 Yeah. 15:15 So these cookies will keep things 15:17 moving along for you here. 15:18 At the same time, this thing is like a multi-benefit cookie, 15:20 you know what I mean? 15:22 It helps with like so many different organs of the body. 15:24 So I'm definitely, 15:26 I may have to take seconds, is it, 15:28 it'll probably be like a guilt free cookie, how about that? 15:31 That's what I like to think, all right. 15:32 And at this point, 15:34 I like to get my hands in my food, 15:35 it's fun. 15:36 No worries, my hands are clean. 15:38 All right. 15:39 All right, so it's a little bit easier, 15:41 you can hold and take that. 15:42 Oh, I'll do that. 15:43 And I'll just mix it up with my hands, it's fun, 15:45 it's something the kids can play 15:47 and they can have a good time with as well. 15:50 That is true because we meet with a lot of parents 15:53 and they always say, 15:54 "Oh, my kids don't wanna eat healthy food." 15:56 Well, it's not that they don't wanna eat it, 15:58 they just don't make it. 15:59 And if you get the kids involved in these recipes, 16:02 we find that they will be very... 16:03 Yeah. 16:05 It will be conducive to them 16:06 participating in a healthy lifestyle. 16:08 So you'll never have to go out and buy cookies 16:09 and stuff for them anymore, 16:11 because they've done it themselves, so... 16:12 You know, you know what's great? 16:14 We were working with some clients 16:16 there in the Bronx 16:17 and we did a cooking school with the youth, 16:19 about 13, 14 years old. 16:20 Okay. 16:22 And they made their own milk 16:23 and they made the nice healthy cheese, 16:25 we do here on the show, 16:26 and I called up and I did a follow up 16:28 with the parents a week later, 16:30 and the parents told me that 16:32 their children would not eat the food that 16:35 they made unless it was made with healthy milk, 16:37 with healthy cashew milk or... 16:39 Wow. 16:40 With healthy cheese. Look at that. 16:41 So once they get their hands in and start making great food, 16:44 they'll eat it. 16:46 So that, especially this one, 16:47 I know they'll probably eat it before it's even done. 16:49 Now what happens if I just, you know, I start eating here? 16:51 No, not quite, not quite. 16:52 We don't want your stomach to get upset here. 16:54 Okay, okay. So this is the fun part. 16:56 So you go ahead and you'll take a little bit here 16:59 and you'll roll into a ball. 17:01 All right, so this is our almond-apricot... 17:04 You got it. 17:06 Balls? Cookies. 17:07 All right. Right, so... 17:08 'Cause Evita just made some little... 17:10 There's she. 17:11 Little item is there, so... 17:13 All right, so you just take a little bit 17:14 or however big you want it. 17:16 And if it's a little crumbly, you can just go ahead, 17:18 you can add a little bit more oil, 17:19 but if you follow the instructions, 17:21 it should be just fine. 17:22 So we got that. Just fine. 17:24 So you can keep rolling the balls and then... 17:27 Did we forget an ingredient here? 17:29 Not quite, not quite, don't jump the gun, 17:31 don't jump the gun. 17:32 This is also another fun part, you can use your thumb, 17:35 just make a little indent on the cookies there. 17:37 All right. 17:40 So now what are we doing here? 17:43 And now, we're gonna do a dollop. 17:45 A dollop? 17:47 Yes, we're just gonna take a little bit 17:48 of that apricot jam. 17:49 You mean like a wallop? 17:51 No, no, no, no, no, like dollop. 17:52 We're just gonna take a little bit of this jam, 17:54 and we're gonna put it in the indent. 17:56 Oh, is that how they do it? 17:58 I was wondering... That's how they do it. 18:00 Remember the cookies at the store, 18:01 where like the strawberry fillings 18:02 and stuff like that, 18:04 I'm like how did they like put it in there? 18:05 Yeah, the ones that weren't quite so healthy, right. 18:06 Yeah, go. 18:08 They probably weren't healthy but they tasted good. 18:09 I used to eat at least 10, 20 of them. 18:11 All right. 18:12 Now you don't know, 18:13 but I used to be like over blessed. 18:15 I used to be about 220 to 225 from time to time, 18:18 I was eating a lot of those strawberry ones. 18:19 Is that so? Yeah. 18:21 I'll go ahead here and just wipe my hands off. 18:22 Okay. 18:24 So what we would do, we can put those in the oven, 18:26 we made more... 18:27 Of course, you'd fill up the whole pan there. 18:29 All right, so we'll make a whole bunch of these. 18:30 You got it. 18:32 We'll take these, we'll put these in the oven, 18:33 and then, how long should we bake it and how... 18:36 What temperature? 18:37 You can bake it at 350, 18:39 depending on your oven for about 12-15 minutes. 18:41 You just wanna watch 18:42 till it'll come out nice golden brown. 18:44 Okay. 18:45 All right, and what I find, since there's oil in it, 18:48 you actually don't have to oil the pan, 18:50 you can if you want to, 18:51 but since it's already so moist, 18:53 you see there. 18:54 Nice and moist, you can just put it in as this 18:56 and just keep an eye on it 18:57 and it'll come out nice and tasty. 18:59 Okay, now I had some oil in it, 19:00 will that cause us to add on some extra blessings or what? 19:02 Well, well, we just have to remember being temperate... 19:06 Finding a balance and I think... 19:07 Temperance in all the things, ah? 19:08 Temperance in all things. 19:10 And you have a finished product here. 19:11 Yeah. 19:13 And this is the part I was waiting for. 19:14 We had fun. All right. 19:15 We had fun there and we have a finished product. 19:17 Whoa. 19:19 Of our almond-apricot cookies. 19:21 All right, so now should I just go ahead 19:24 and get my ziplock and load it up real quick. 19:25 No, no, no, actually, I'm gonna take that home, 19:28 you can load it up, 19:29 then you have to hand it over to me. 19:30 Okay, I'm sorry. All right. 19:32 So this is the almond-apricot, that thing looks amazing, 19:34 amazing, it's even going along there 19:36 with your apple and so, 19:39 man, enjoy this one, go ahead and have seconds, 19:42 don't worry about it, it's guilt free, 19:44 this is actually good for cleansing the skin 19:46 and so... 19:48 Good for the skin. Right. 19:49 A matter of fact, I'll tell you a little tip. 19:51 Before I do these programs, 19:52 I make sure I go ahead and I eat some apricots 19:54 'cause it's very good for replenishing and revitalizing, 19:58 and so the skin looks good. 20:00 You got it. 20:01 So that's my little tip and so if you have a presentation, 20:03 eat some apricots before it, of course. 20:04 But eat good food, 20:06 because the most important thing 20:07 I guess with the skin is what goes in. 20:08 Yes. You know, so... 20:10 When we actually do a program 20:11 and we focus on a whole 45 to an hour 20:13 on how we can have healthy skin, 20:15 and we find out is that it's not so much 20:17 what we put on our face as what we put in our body, 20:21 that's what's important. 20:23 And so whatever we eat, 20:24 it's gonna come out through our skin. 20:26 You know, I noticed that 'cause I was actually, 20:27 not too long ago, 20:29 I was actually in the Caribbean and, 20:30 you know, there's coconuts all over the place. 20:32 So I sat by this guy 20:33 who has a truck full of coconut, 20:35 and I just said, "Give me, the next one, 20:37 and another one, and another one." 20:38 And I would drink the coconut, 20:40 and eat the jelly or like the meat of it. 20:42 And I ate so much and then that next day, 20:45 literally, I got home and I touched something, 20:47 it was just like all kind of and it wasn't sweat, 20:49 it was just oil... 20:51 And what happens is if you put too much in, 20:53 the body has to find a way to get it out as well. 20:55 Right. So that's pretty cool. 20:57 So let me see if I could squeeze this 20:58 in my pocket here. 21:00 But that's good, 21:01 but that was just one of the items. 21:02 Yes. 21:04 You said you want to do something with those oats. 21:05 Yeah, so... 21:06 What are we gonna do? 21:08 We are gonna do a oat facial mask. 21:09 A oat, wait, wait, wait a second. 21:11 A oat facial mask? You got it. 21:12 You mean like the oats that we just eat, 21:13 the one that we put in there? 21:15 The oats that we eat, 21:16 you can use it on the inside and the outside of the body. 21:17 So it helps on the outside as well, 21:19 is that why when I go to the store, 21:20 sometimes you look in the skin area, 21:21 they have apricots. 21:23 Have you ever noticed that? 21:24 They tell you, this is the apricot scrub. 21:26 You got it. 21:27 Well, hey, if it's good for the skin, 21:28 I'm not gonna only put it, 21:30 I'm not gonna buy that product, 21:31 I'll just eat the apricots and so, 21:32 and they also have oat scrubs... 21:34 And different items like that, so the oats is good. 21:35 Yeah. 21:37 And you have some of that here. Yeah. 21:38 A matter of fact, let me just show y'all real quick 21:40 the recipe before we get rolling. 21:41 It's really simple, all you need is what: 21:53 Or I guess, evaporated, you know, 21:56 cane juice or something like that. 21:57 Evaporated cane juice crystals. 21:59 Like so that's all you need? 22:00 That's all you need. 22:02 Like do I need a special machine 22:03 or anything else? 22:04 No, no special machine needed. 22:06 Now this is so simple, that's what makes it so great. 22:08 Okay. 22:09 And the oats is the key, Nyse. 22:11 And what's so amazing is that 22:13 even for those who have like little ones, 22:14 if they have eczema or diaper rashes, 22:17 you can actually do, 22:18 you can make a bath out of the oats. 22:20 What? 22:21 So you would blend this in the blender. 22:23 Okay. 22:24 And you will just pour it into some warm water. 22:25 When you're bathing your little one there 22:27 or even when you're bathing yourself, 22:28 you just pour it in there, mix it around thoroughly, 22:30 and you can take a nice bath 22:31 and that will help with the skin. 22:33 You're pushing it now. 22:34 Can you imagine, take a little baby, 22:36 you try and clean up and stuff 22:37 and then start putting some oats on a baby? 22:39 Yeah. 22:40 I mean, well, how does it do it? 22:42 Like what is the oats doing? 22:43 Why is it good for the skin in general? 22:44 Okay, well, first, it has a protein in there. 22:47 I'm a scientist, 22:48 so I love looking at the science behind things. 22:49 Yes, yes, teach me, teach me. 22:51 It has a protein and what the protein does, 22:53 it acts like a barrier. 22:54 So things that are outside, 22:56 it prevents it from coming in onto our skin. 22:58 Okay. 22:59 And then what's in our skin, it helps it to stay in. 23:01 The good things, of course, that want to stay. 23:02 All right, the good things. 23:03 So it is, it's just we're like pulling out the skin. 23:05 Not pulling out the skin, 23:06 but pulling out some of the bad items. 23:07 But, yeah, and it also helps with the pore, 23:09 with cleaning our pores. 23:10 So it cleans out the pores. Yeah. 23:12 Is that why they always use that in the scrubs and... 23:13 You got it. Interesting, interesting. 23:15 Cleans out the pores and also, 23:16 it also just helps with moisturizing the skin, yeah. 23:19 So it also moisturizes? It does. 23:22 I know about moisture, 23:23 'cause when we make the porridge 23:26 or the oat meal in the morning, 23:28 it's like really sticky and all that stuff, 23:30 so that actually replenishes the skin. 23:32 It does. Very nice. 23:33 So how do we make it here? 23:35 All right, so we have our oats already 23:38 and we have some water here, so it calls for a cup of water. 23:40 All right. 23:41 So you take, this is regular raw oats? 23:43 Yeah, regular raw quick oats. All right. 23:45 And then... 23:46 You'll just go ahead and you'll add the water there. 23:48 I'll take that. 23:49 Alrighty. 23:50 All right. 23:52 And then we have our sugar. 23:53 Sugar? 23:55 Now quick question, 23:56 why are we adding sugar to this mix? 23:57 Well, well, let's say 23:59 I didn't tell you this was sugar. 24:00 What does it look like? 24:03 Sand. You got it. 24:05 And when we're at the beach and we're in the sand, 24:07 after we leave the beach, how does our feet feel? 24:10 Crusty. 24:11 Well, I don't know what beaches you go to, Nyse, 24:13 but the beaches that I go to in the Caribbean 24:15 where I'm from... 24:17 Yeah, it feels clean and fresh and you just wash it off. 24:19 If feels clean and fresh. 24:20 So the sugar, it acts like an exfoliant, all right. 24:23 Okay. 24:24 So it goes ahead and it scrubs our skin 24:26 and it leaves it feeling nice and soft. 24:28 Oh, that's why some people take baths with like the sugar 24:30 and stuff like that, and I actually, 24:31 I noticed that also, it's really cool, 24:33 if you wanna learn about different foods, 24:35 you just go to like skin area or section in a supermarket 24:38 or not a supermarket or, 24:40 you know, big stores or whatever, 24:41 and you just look on the labels 24:43 and it's gonna show you like which foods is good for this, 24:45 which foods are... 24:46 Not which foods is good, but they usually say, 24:48 "Oh, we put it in it." 24:49 Like one in particular is like cucumbers. 24:50 You got it. 24:52 Cucumber is just phenomenal for the skin. 24:53 One time, you know, 24:55 I got burnt up at the beach and I was like, 24:58 man, I was looking like a cherry tomato for real. 25:00 And as a result, I'm like, what am I gonna do with this? 25:02 My friends were laughing, 25:03 "We told you to put on sun block." 25:05 And I was like, "No." 25:06 You know, my pigmentation would help 25:09 and I realized that didn't really kick in 25:11 as well as I thought. 25:12 And I got burnt up 25:13 and all I did was brought some cucumber, 25:15 rubbed it all over my skin, of course, took a quick shower, 25:17 rubbed it all over my skin, 25:19 I went to sleep and the next day, 25:20 bam! 25:22 I was ready to roll again. All right. 25:23 So this is our oatmeal. Yes. 25:27 What is that, oatmeal paste, oatmeal or something? 25:28 Oat mask. Oat mask. 25:30 Our oat mask. Okay. 25:32 Yeah, right. 25:33 So what you can do, 25:34 you let it sit for a little bit for, 25:36 maybe a couple of minutes or so, you know, 25:37 when we let oat sit, it becomes nice and thick. 25:39 So I just wanna make sure that they see what... 25:42 All right. So it becomes... 25:43 And so it thickens up and then you'll go ahead 25:46 and you will put it on your face 25:48 and you let it sit for about 15-20 minutes. 25:50 Okay. 25:51 Until it becomes firm, 25:53 until you start to feel your skin tightening 25:54 and then you'll just rinse it off with warm water. 25:56 You mean, you could get this scrub here 25:58 like literally for pennies. 26:00 For a penny. 26:01 You can do a facial scrub for pennies. 26:03 I mean, I may even get, 26:04 you know, get rolling with this, 26:05 but this looks a little watery and stuff, 26:07 so you said, what? 26:08 It gets really thick. You let sit. 26:09 But once you let it sit for a little bit, 26:11 it gets a little bit thicker. I got to see how this works. 26:12 Oh, do you? Yeah. 26:14 Oh, is that so? Alrighty. 26:15 Is that the other one there? 26:17 So we have one that we let sit for a little bit here. 26:20 Okay. It's a little moist. 26:22 So we'll just put that right there. 26:23 So I have to act like you're my mirror 26:26 'cause I'm at home. 26:27 All right. All right, so... 26:30 Oh, oh, she's taking off the glasses 26:32 and getting serious... 26:33 I normally don't do this, especially... 26:35 This is a special occasion, trust me. 26:37 All right. 26:38 We worked together 26:39 and when she takes off the glasses, 26:41 it's one of two reasons. 26:43 Either you did something wrong or, you know... 26:46 I'm gonna sleep. 26:47 Or she's going to sleep or something like that. 26:48 All right. Wow! 26:50 Look at this special occasion, 26:51 y'all better take some pictures up in here. 26:52 Alrighty, so you'll go ahead and you got to make sure 26:54 I'm getting it right. 26:55 All right, so let's go the other side real quick, so... 26:57 All right. 26:58 Everybody can see, look at this. 26:59 I don't have a mirror. 27:01 So if I'm messing up my shirt, you got to let me know. 27:04 So you just put it on your skin like that? 27:05 You just put it on your skin just like that, 27:07 make a little mess, but that's okay. 27:08 It's going to get all messy, 27:09 make sure you do it over the sink. 27:11 All right, so you just rub it on. 27:12 Just rub it on, just like that. 27:16 Getting it all over the place, this is no joke. 27:19 So I'm sure you'll paste it all quite. 27:21 Yeah, and you can do this about 27:22 two to three times a week, not too much. 27:24 Okay. 27:25 All right, and 15-20 minutes, 27:30 until your skin starts to feel tight. 27:32 Wow! 27:34 And then... So you didn't rub... 27:36 Can you just rub it all onto, yeah? 27:37 And how much this quick oats cost, Nyse? 27:39 It's next to nothing, it's next to nothing, so... 27:42 Did I get it all? 27:43 You got some of it, you know, just... 27:45 So, you all, just try this. 27:46 A matter of fact, and time is running, 27:48 I'm gonna go ahead and buy me some of this 27:51 and try it out myself. 27:52 Looking at here, it makes some mess, 27:54 but it's definitely good for the skin. 27:55 So I wanna encourage you all try it. 27:57 Enjoy the cookies and enjoy good food 27:59 that's good for the inside and also the outside. |
Revised 2020-05-13