Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000039S
|
00:01 Have you ever wondered
00:02 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 show you just how to do it 00:10 and give you something better, A Taste of Paradise. 00:31 Welcome to A Taste of Paradise. 00:33 My name is Evita Tezeno 00:36 and today I have a treat for you, guys. 00:41 I am making lemon pie. 00:45 Oh, my, lemon pie, can you believe it? 00:50 And you said, "A lemon pie, is it raw?" 00:53 Of course, of course, it's raw. 00:57 And we're gonna begin with the crust. 01:16 Okay. 01:18 Remember to always soak your nuts 01:21 because they have enzyme inhibitors on them. 01:25 I must remember that, 01:28 and then we put the cashews and the almonds, 01:33 the lemon juice. 01:35 I mean, the lemon zest, not the juice, maple syrup... 01:43 the coconut 01:47 and some salt. 01:50 And then we're gonna process it. 02:10 And this is a fabulous, no bake crust 02:14 that you can use basically with any recipe 02:17 and you can just take out the lemon zest 02:20 and you can use it 02:22 with different other pie recipes. 02:26 So we have our pie pan 02:32 and we're taking a little coconut oil 02:36 and we're greasing the pie pan 02:38 so we will not, 02:42 so we won't stick. 02:47 And my hands are clean 02:49 so we're gonna use some of the pie crust 02:53 and we're just gonna press it in. 02:55 Very, very simple. 02:59 And what I like to do after it's all pressed in, 03:03 I like to stick it in the freezer for a bit 03:06 so it firms up. 03:09 But it's according to your preference, 03:12 I just like to do that. 03:16 You continue to press it and, you know, 03:21 I have friends that tramp, 03:24 they say that they don't make the pie like I do. 03:27 So they come and visit me 03:29 when they know I'm making this pie. 03:33 And I serve this one time 03:35 at one of my apartment's gathering 03:40 and everybody was asking me for the recipe. 03:44 It is so delicious 03:48 and it's sweet and it's, 03:52 it's just a great recipe. 03:55 So after you have placed all the crust 04:00 into the pie pan, 04:03 now we're gonna make the filling. 04:06 And the recipe for the filling is: 04:33 Okay, so now we're gonna do the filling, 04:37 and we're using the Vitamix 04:40 and the filling consist of a young coconut. 04:45 Remember, this is a young coconut 04:48 before it matures and turn brown. 04:51 And this is loaded with antioxidants 04:55 and it's also loaded with great, great energy. 05:02 So this is the coconut cut, diced into small pieces. 05:13 We have the coconut oil... 05:18 the maple syrup, and you can use maple syrup 05:21 or you can use honey, 05:23 or you can use agave, 05:25 any liquid sweetener would do. 05:29 You have a vanilla and lemon zest. 05:32 What lemon zest is it is the rind of the lemon 05:36 and you grade it, you zest it or grade it down 05:41 right before you get to the white or the lemon, 05:46 the actual fruit of the lemon, 05:48 because if you put the little white part in of the zest, 05:53 it's a little bitter. 05:54 So you just want to get the skin of the lemon, 05:56 just the outer part of the lemon. 06:00 And that's what lemon zest is. 06:05 Fresh lemon juice. 06:07 Now I really don't like using the concentrate 06:10 out of the bottle, 06:11 you want to use fresh 'cause fresh is fabulous. 06:17 And the turmeric which makes it the yellow color. 06:24 And then we're going to blend. 06:49 Now after all the ingredients have been blended... 06:55 you want to pour this into your pie crust. 07:04 And then you want to spread it around. 07:11 Then you want to set this into a freezer 07:16 for about maybe six hours 07:19 so you wanted to harden up. 07:22 And I have a finished product. 07:25 I can't wait for you guys to see this. 07:28 Let me clear out all my dishes. 07:34 And here, look at it. 07:37 Now this one I forgot to put the turmeric in 07:40 but it's still is delicious. 07:45 And here you have it 07:47 the lemon pie that everybody dreams off. 07:51 It is a raw lemon pie. 07:54 This is Evita Tezeno with A Taste of Paradise, 07:59 and remember to live life fresh. 08:11 Wow, wow Evita, man, she is hooking us up today. 08:15 That thing was scrumptious that pie. 08:18 Oh, my goodness I had one, I wanted more 08:21 but it was all done. 08:22 And I wanna encourage that y'all better go ahead 08:24 and make that. 08:25 I've already had my dessert first, 08:26 but now I need a main course. 08:28 And so today we're gonna do something very, 08:29 very special, it's called the tasty t'ickin' stir fry. 08:33 People like this, "Brother, oh, he's making up names." 08:35 And now let me repeat tasty what, 08:38 t'ickin' this is not chicken, 08:40 it's not tofu but it's the combination, 08:43 it taste so good, it just be t'ickin'. 08:45 And that's what we're gonna do today, 08:46 but we're gonna stir fry it up a little bit. 08:48 We're gonna over to Asia, you know, get that going. 08:50 We were hanging on in the Caribbean, 08:52 there is also tropical places, A Taste of Paradise in Asia. 08:56 But I love, one of the things 08:57 that I love the most is those stir fries, you know, 09:00 so you get that fresh. 09:01 We're trying to live life fresh. 09:02 Remember what Evita say, we're trying to live life fresh 09:04 but then, you know, sometimes little something warm 09:06 for the belly is always good. 09:07 So we're gonna bring those two together, 09:09 and we're gonna have this nice tasty t'ickin' stir fry, 09:12 very tasty, some situation, matter of fact, 09:14 you can knock it out in no time, it is so good. 09:17 And it's a really simple recipe that we all can do, 09:20 a lot of people... 09:22 We all like Chinese food, or Asian food, 09:24 and we're always taking it out, or taking it to golf, 09:26 we always hitting up the buffets, 09:28 if you know what I'm talking about. 09:29 And sometimes eating a little more than we need, 09:32 but today we're gonna show you 09:33 how to bring that stuff back at home. 09:34 Our whole goal and focus 09:36 is that our home becomes the restaurant, you know. 09:39 And we can make things with a healthy taste 09:42 and a healthy kick to it, we can have paradise at home 09:45 but also it will be good for us and filling. 09:47 So today we're gonna do a little bit of both here. 09:50 We're gonna understand one of the key items, you know, 09:53 when you get that stir fry going, 09:54 it's all about that rice, right? 09:56 And so we're gonna breakdown the anatomy of it 09:58 and show us why there are different types of rice 10:01 but which one is the best one. 10:03 But I'm not gonna even wait any longer 10:05 because I need to get my t'ickin' going here. 10:07 And it's a simple recipe 10:08 to get this tasty t'ickin' stir fry. 10:11 Get your pens, get you papers, it's a lot. 10:13 So write as much as you can 10:15 and the recipe is really, really simple. 10:18 And here it is for you, all you need is: 11:05 We all know broccoli, 11:06 this basically the head of the broccoli 11:08 as you see there. 11:10 I was over here trying to get my pot ready already. 11:12 And so just go ahead and get those items again. 11:14 And we're gonna start 11:16 because first we need to get that tofu going. 11:17 Okay. 11:19 So we have our nice little skillet here, 11:21 we're gonna put on the fire, get this rolling 11:23 because in order to do this as you know stir fry with... 11:27 You have to mix it up a lot 11:28 and if your tofu is not in a good, in a good form 11:31 and it hasn't been cooked properly, 11:33 it's just gonna blend up 11:34 or break up into all of the items. 11:36 So what we gonna do, 11:37 we gonna take tofu as you see here, 11:38 this is just a block of tofu and we're gonna put it. 11:41 I'm just gonna put it in here real quick 11:42 and then you can take a quick look at it. 11:44 So we're gonna take that, 11:46 we're gonna break that up into pieces there 11:47 and this is cubed, okay, 11:49 so you can do it anyway you want, 11:50 you can do a long way, short way, 11:52 you name it and it's all good. 11:54 So this is nicely cubed for you, okay. 11:58 They do sell them cubed 11:59 but, I'm like, it's not even worth it 12:01 because they give you less than the cubed ones. 12:03 And I can cut it myself so just buy the whole block, 12:05 you know, the nice little packages that they have. 12:07 You get that fire going. 12:08 You go ahead now, 12:09 you put just a little bit of that oil over the top here. 12:12 If you don't want to use oil, no problem, don't use it. 12:15 Just make sure you have a nonstick 12:17 but then people say, "Oh, nonstick is no good, 12:19 I just can't keep up with it, 12:20 so little olive oil is not gonna hurt anybody. 12:23 So we get that going, then key ingredient, 12:26 key ingredient is that kickin' chicken style seasoning. 12:28 If you use anything else, 12:30 you would not have t'ickin' you just have tofu chicken. 12:33 Now this makes it into t'ickin' for you. 12:34 All right. 12:36 So you just sprinkle that over nicely, 12:38 I always make a good batch of this 12:41 of kickin' chicken style seasoning 12:42 because if I'm running late or something, 12:44 I could always put it in 12:45 so I even travel 12:47 with a little container of this seasoning 12:49 because I need some good tasty food, 12:51 I don't know about you. 12:52 So you get that going there and then you wanted, 12:55 if you notice you're gonna start 12:56 for bread up a little bit. 12:57 All right. 12:59 So I want this to get going nicely 13:00 'cause once it gets a little hard 13:03 then we can work on the next part of our recipe. 13:05 All right. So just a little thing about this tofu. 13:08 I heard somebody say some bad rap about the tofu. 13:12 They said, tofu causing this problem 13:14 and that problem and all of these things. 13:16 And they say, may be causing cancer 13:18 and I'm like, where does this information come from? 13:21 You know, if the tofu was so bad, 13:23 then everybody in Asia should not be alive right now, 13:26 because when you think of tofu, who eats the most tofu? 13:29 The people in Asia. 13:30 Is cancer very high in Asia? 13:31 No, it's actually very low, 13:33 they did a special study called the China Study 13:34 and they studied individuals who live like this 13:39 and they found out that cancer was very low. 13:41 So if the theory of tofu 13:43 causing cancer was so true or... 13:45 And there may be some studies and they can show, 13:48 then everybody in Asia should have cancer, 13:50 so it's actually pretty good for you. 13:53 It has what is known as phytoestrogens, 13:55 which does the complete opposite of estrogen. 13:58 When we think of estrogen, 13:59 estrogen causes things to expand and grow, 14:02 you know, you put in animal feeds 14:03 so you get bigger faster or more blessed. 14:05 But actually phytoestrogens does the opposite. 14:07 If that was the case, 14:09 then we shouldn't even be eating broccoli, your apples, 14:11 and other foods that contain phytoestrogens. 14:14 So it's pretty good, 14:15 but here is the one thing 14:17 that I can agree with other individuals on, 14:19 two much of anything is gonna cause the problem. 14:21 Sometimes we wake up in the morning 14:23 and we drink soy milk, 14:25 and then we have soy milk, and then we have soy cereal, 14:29 then we have scrambled tofu, which is made from soy. 14:31 Okay, so that's just too much, then we go to work 14:34 and we're snacking on some roasted soy nuts, 14:36 then when we get to work at lunch time 14:37 we have a soy smoothie. 14:39 Then we have what kind of veggie burger? 14:40 A veggie burger made from soy. 14:42 But what kind of cheese? Soy cheese. 14:43 What kind of mayonnaise? Soy mayonnaise. 14:45 Then you get home you eat rice 14:46 with some tofu t'ickin' or tasty t'ickin' 14:49 and the body is like too much of tofu. 14:51 So the only thing we want to keep eye on 14:53 is not to overdo it, is that fair reasonable? 14:56 Can we all agree on something here today? 14:59 Oops, and there you go, 15:00 then you see me here making a mess 15:02 but no problem 15:04 I have some oil here to just back it up. 15:07 All right. 15:08 So you get that oil going, 15:10 then let me just go ahead and clean up, 15:12 we're in a kitchen today. 15:13 All right. 15:14 Not too much, we don't wanna end up frying the stuff, 15:17 but you just wanna get it nice and kind of thick little, 15:21 you know, crust around the end and stuff, 15:23 so that will get going. 15:25 Then we're gonna go ahead shortly 15:27 and once this is ready, 15:30 we're gonna mix this thing with the other ingredients. 15:32 But I'm gonna talk about brown rice right now. 15:34 Brown rice is crucial. 15:36 We have our two cups of brown rice right here. 15:38 This thing is phenomenal for you. 15:39 I encourage everybody, make sure you use brown rice. 15:41 And, of course, the big difference of brown rice 15:43 and white rice is that, 15:45 the white rice has been degermed 15:47 and the fiber has been taken off of it. 15:49 And if you take a quick look or just view with me here, 15:53 there are three parts to every whole grain. 15:56 One part is the bran or the fiber 15:58 that's on the outside as you can, 16:00 you know, imagine what you can see there. 16:02 And then there is another part which is called the endosperm 16:06 that's your white rice 16:07 and then there is one more part 16:08 at the bottom of it which is the germ. 16:11 I'll show you how to make three sources of income 16:12 of a one whole grain of rice or wheat. 16:15 You take off the germ 16:17 and you put that in a bottle and they call it what? 16:20 Wheat germ, high in vitamin A, high in E, 16:23 add that back to your healthy high fiber cereal, 16:27 which is bran flakes. 16:28 Oh, God, you just pulled off the bran 16:31 and now you put it in cereal and you say, 16:32 "Hey, eat your high fiber cereal." 16:34 Then you say, fortify your cereal 16:35 with a bottle of wheat germ or add wheat germ to it. 16:38 So that's already two sources of income, 16:40 and then the last part is what? 16:43 The white rice. 16:44 So if you take a quick look at me, 16:45 I'll show you three types of rice that is, 16:48 that is out there in general. 16:50 You have the brown rice right here. 16:52 This is a whole grain rice, you see it. 16:54 It's really nice and thick there, 16:56 it has the three parts. 16:58 If you look at it really close, you see the three parts to it. 17:01 And then at the end of it, 17:02 you see a little white part which is the germ. Okay. 17:06 Then what they do is, they rip off the fiber, 17:08 they rip off the germ and then you end up with what? 17:12 This right here, take a look, this is white rice. 17:14 Okay, so this doesn't have the fiber, 17:17 this doesn't have the germ, that's white rice. 17:19 Okay. 17:20 Then what they do is they make another rice for you 17:24 what they treated a little bit, this is called, it looks brown, 17:28 but it ain't brown rice 17:30 and this is right here carbo rice, did you see that? 17:33 That's been treated for you. 17:35 I mean, people say, "Hey, I've been eating this rice, 17:36 I thought it was brown rice." 17:38 It look brown, but it's not as you see here, 17:42 the actual whole grain brown rice. 17:45 Y'all following with me here. What am I saying though? 17:48 Are we saying that the white rice is bad and stuff? 17:50 No, there are many people who eat this everyday 17:53 and they live for ever, almost, right? 17:55 What we are saying is the better option 17:57 to go with the brown rice. 17:58 You see, 'cause we do look at may be let's now go to Asia, 18:00 they do eat a lot of white rice, 18:02 but at the same time, 18:03 they're eating a lot of veggies, 18:04 you know, remember Evita said live life fresh, 18:06 they're eating that with it to keep things going. 18:08 So you don't get, you know, what they say stuck, 18:11 you know, or constipated. 18:12 So brown rice will do that for you 18:14 without adding any extra. 18:16 So that is the difference, 18:18 that's the anatomy of a whole grain. 18:20 Can you all take a look at this tasty t'ickin' real quick. 18:23 Look at that, she is ready. 18:24 You see how it's was nice there. 18:26 Nice and it's getting really good. 18:29 And then I'll just put that a little bit low here for you, 18:33 so we can follow along. 18:35 And then the next step 18:36 what we're going to do is we're gonna get to others. 18:39 The other, now it's time 18:40 for that tasty t'ickin' stir fry 18:42 'cause the tasty t'ickin' is looking really good. 18:44 We're gonna get that stir fry going. 18:45 So I'm gonna take the next one here, 18:47 I'm gonna move this over 18:50 because I need that tasty t'ickin' 18:51 to take a little longer. 18:53 And then I'm gonna get the main course going here. 18:56 And what we're gonna do as you already saw there, 18:59 we're gonna start with some garlic, okay. 19:02 We're gonna start with garlic, 19:03 I have the chopped garlic there. 19:05 Matter of fact I also have the minced one. 19:06 Hey, it's not gonna hurt 19:08 with the little extra garlic, right? 19:09 So I'm gonna put both even, I know the recipe call for one, 19:11 you can just put garlic, you can't go wrong with it, 19:13 especially when it's cooked. 19:15 When it's raw, it's a different story. 19:16 So you wanna go, you wanna be cautious 19:18 just a little bit of the olive oil there 19:21 to get that going, extra virgin, 19:22 cold press olive oil, they say it's the king of all oils, 19:26 so we get that going. 19:27 If you notice it's not too much and my fire is over here. 19:30 So I am just moving stuff all around the place. 19:33 Then I got my onions. 19:36 I have my onions there ready to roll. 19:38 Let me just go ahead get this going. 19:40 I'll manage that and it smell good in here. 19:42 If you wanna get somebody's appetite going, you know, 19:45 what they say the first step is the smell. 19:48 If the food smells good, people will eat it. All right. 19:51 So you'll never, 19:52 this is what they're doing in a restaurant for you, 19:54 you can do this yourself at home. 19:56 And truly enjoy this. 19:59 So I got that going there 20:00 then also I'm gonna go ahead and put in some broccoli. 20:03 All right, because that takes just a little while, 20:06 the broccoli and a cabbage here. 20:08 There's different ways that you can do, 20:10 you decide which one is best. 20:12 I'm gonna put all of those in there and then 20:14 because my rice is cooked that won't take too long. 20:17 All right. So I'm gonna get that going. 20:18 Then I'm gonna go with my Bragg's liquid aminos. 20:22 Hello, somebody is talking to me, 20:24 if you're not the food is, all right. 20:26 Oh, it's starting to smell really nice in here. 20:30 All right, look at that, 20:32 that tasty t'cikin' she is ready. 20:33 See how it's jumping around, 20:35 it's ready to jump in the next pot here, 20:37 that's the sign that it's nice and tender. 20:39 I'm gonna grab one, you see that it holds, 20:41 if you take a quick look right here, it's nice. 20:44 I've got nice little crust there. All right. 20:47 So this is almost ready, this is ready to go. 20:50 I'm gonna hold on to this one. This one, I'm gonna eat. 20:53 All right, away as you see this, 20:54 but this is pretty much going, that's rolling there as well, 20:58 so I'm gonna put in the rice. 21:02 Okay. 21:04 Make sure we're in a recession, 21:05 you can't waste anything these days. 21:07 Make sure you get every grain of rice. 21:09 Look at that. So I'm gonna get that going. 21:13 So this is our whole grain, whole grain, 21:15 I got broccoli falling all over the place. 21:16 That's going in the garbage. 21:19 All right. And now... 21:21 So you're gonna go ahead, 21:22 you gonna do that till it's nice and... 21:24 The broccoli, the broccoli is there. 21:26 Let me tell you something about that broccoli. 21:27 That broccoli is amazing for you or emazing 21:31 because they say it's excellent, 21:32 so they spell it with a E. 21:33 Why is it amazing, because it's one of the best 21:36 anticarcinogenic fighters out there. 21:39 It's in the same family, of course, 21:40 as you know as the cauliflower, also like, you know, 21:44 related over there to the cabbage as we see here. 21:47 These items are very good. 21:49 Only thing is some people eat it raw, most times they say, 21:51 "Hey, just go ahead and steam it a little bit." 21:53 Because like let's say with cabbage, okay. 21:55 Cabbage has a item in it, it's called goitrin, all right. 21:58 So when you eat it raw, it has a antithyroidal affect, 22:02 meaning that it doesn't allow the thyroid to function 22:06 at its optimal capability. 22:08 Now many people say, "Oh, is that bad or good?" 22:10 Well, if a person has hyperthyroid, 22:12 which means what? 22:13 The thyroid is overacting, you know, they're sweating, 22:16 their heart is raising all the time, 22:17 then they'll use some what? 22:18 Raw cabbage. 22:20 It's a nice little natural remedy 22:21 but please, before you do anything, 22:23 don't run home and tell everybody 22:24 who was hyperthyroid eat raw cabbages, 22:25 it's good for you. 22:27 And the doctor already has them on a plan. 22:28 Let your doctor know everything that you're doing. 22:30 But watch this, if a person has hypothyroid 22:33 that means underacting, there you find out 22:35 that they're adding on more blessings, 22:37 they feel, "I'm really sluggish all the time." 22:39 Then I would recommend that they don't hold, 22:42 they don't use as much raw items 22:45 in the form of cabbage 22:47 if they have hypothyroid issues 22:51 because then it will slow that down even more. 22:53 Are we saying it's bad? 22:54 No, it's actually good 22:55 but just in those specific situations, 22:59 we'll find some caution there. 23:01 Okay. 23:02 So here we go, that's rolling, 23:04 it's looking good, looking excellent. 23:07 So we have that broccoli... 23:08 Let's say you don't have broccoli in your house, 23:10 you only have cauliflower or something. 23:12 That's what you're gonna use, just use cauliflower, 23:14 use whatever veggie you have. 23:15 If you wanna put bean shoots or... 23:18 You know, how we do it and, you know, the Chinese, 23:20 I remember, man, back in the days, man. 23:22 We used to order some of that fried rice 23:24 and it wasn't t'ickin' fried rice, 23:25 you know, what I'm talking about, 23:27 it's straight out chicken fried rice. 23:28 But now we're learning to do better, of course, 23:31 and choose better options as you see here. 23:35 And so it doesn't mean 23:36 that we have to avoid these foods anymore. 23:40 What it means is let's go ahead 23:41 and give people something better. 23:43 Won't you choose a better option? 23:45 And you can do it yourself at home, 23:47 everybody would truly enjoy it, 23:49 and it's actually helpful for you. 23:50 So now, our fried rice is coming along nicely. 23:54 I'm gonna go ahead 23:56 and I'm gonna take that t'ickin', 23:57 and I'm just gonna go ahead and pour that in there. 24:03 All right. 24:04 Oh, man, it looks like 24:06 I got more t'ickin' in here than rice. 24:08 But, hey, no worries, this is actually good for you. 24:12 So that right there it's just gonna go ahead 24:15 and cook together nicely. 24:16 We're gonna get that the flavors rolling 24:18 and because now 24:20 that the t'ickin' has been cooked well. 24:22 It's not gonna break up or mash up 24:26 like it would normally, 24:27 if you just put in there and it's like fresh steak 24:30 or like whole steak there. 24:32 So here we go. 24:33 Oh, man, this is smelling good. 24:35 Matter of fact, I think, I'm eating too much here. 24:39 While, it's cooking here, 24:40 I'm gonna add on some extra blessings. 24:42 So y'all need to hurry up and make this yourself, 24:44 so I don't get in trouble. 24:46 You get that rolling, 24:47 I'm just gonna clean up here nicely. 24:50 And you're pretty much almost done with it. 24:54 Now, if you need the broccoli to cook a little bit more, 24:57 one thing that you can do before you make this recipe, 24:59 you can steam the broccoli and that may be your option. 25:04 What else could you do? 25:05 I mean, basically that's it, 25:08 or you can have it nice and crispy 25:09 and tender as you see here. 25:11 So this is like one of the different Asian recipes 25:13 we can do. 25:15 How else could you change this up a little bit, 25:17 like I said you can use different veggies, 25:20 I do a fruit stuff fry. 25:21 You ever tried a fruit stuff fry? 25:23 I throw cucumbers in here. 25:24 I throw tomatoes in there. 25:27 Oh, one of my favorites, I put olives in here as well. 25:30 And that gives it a different vibe or whatever 25:32 because I like something really exquisite and nice. 25:35 So I make this sometimes 25:37 when my friends are coming over. 25:38 And they're like, man, this chef stuff is, 25:40 it's just going to your head. 25:41 You can't stop cooking these delicious recipes. 25:43 Well, once in a while that's always good, 25:45 so go ahead and make something really nice. 25:47 So a lot of people enjoy that so we have the tofu, 25:50 which is booming with benefits, it's good for the prostate, 25:53 good for the ladies as well, the tofu in there... 25:55 Actually they show that people who use the tofu, 25:59 it fights against breast cancer 26:01 or nodules or different items of that nature. 26:04 What is some of the drawbacks of the tofu? 26:07 Well, tofu doesn't have vitamin B12. 26:09 Well, that's obvious because only in general 26:12 animal products have vitamin B12. 26:14 Some people may develop allergies 26:16 and we talked about that a little bit. 26:17 How do you develop an allergy? 26:19 You just overuse it. 26:20 You use it in the morning, you use it in the afternoon. 26:22 Matter of fact the other day 26:23 I saw a detergent that was based on soy. 26:28 And so this soy thing is like getting out of controls 26:30 because we're using too much of it, 26:32 but soy is actually a good thing. 26:34 And a matter of fact, I wanna tell you something. 26:36 When I hear bad news about God's good products, I smile, 26:40 and I pull out my wallet. 26:41 People say, "What are you talking about?" 26:43 The other day, not too long ago, 26:44 they were saying, "Oh, almonds are no good for you." 26:46 I'm like, "What? Who said almonds are no good?" 26:48 Well, the way they process it, they radiate it, 26:50 and do all kind of stuff. 26:52 I said, "Look, that's fine." 26:53 I called my buddy, I said, 26:54 "You heard the news that's out?" 26:56 And he was like, "What are you talking about?" 26:57 They say, "Almonds are no good for you." 26:59 I said, "Are you ready?" He said, "Yeah." 27:00 I said, "I'm ready, how much you got?" 27:01 You $50, I got $50. 27:03 We bought over a $100 in almonds. 27:07 Now people say, "Wait a second 27:08 but bad news was out on almonds." 27:09 I believe the Lord in his wisdom 27:12 allow bad news to come out on good products. 27:15 Let me explain. 27:17 If they knew how powerful almonds, or soy, 27:20 and all these other beans, and nuts, 27:22 and these natural things. 27:23 If people knew how good it was, the price will be what, 27:27 too high that not even a poor person can afford it. 27:30 So the Lord in His wisdoms, I believe sometimes allows 27:32 bad news to go out on good products 27:34 because what happens to the price? 27:35 The price drops. 27:37 So what happens to the price of almonds? 27:38 It drops. 27:39 So we bought a whole huge amount of almonds there, 27:42 and so I wanna encourage you don't worry 27:45 when you hear this news 27:46 about good products that God has given us. 27:48 And here is the final product in nice, 27:50 little pretty way that you can take a quick look at it there. 27:53 A lot of people truly enjoy this, 27:55 and this is the t'ickin' 27:57 the t'ickin' tasty t'ickin' stir fry. 27:59 Enjoy it. |
Revised 2020-05-13