Participants: Nyse Collins (Host), Evita Tezeno, Rico Hill
Series Code: TOP
Program Code: TOP000050
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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 00:09 show you just how to do it 00:10 and give you something better, 00:12 a Taste of Paradise. 00:29 Welcome to a Taste of Paradise. 00:31 My name is Evita Tezeno 00:34 and guess what I'm making today? 00:37 Oh, you'll never guess. 00:38 I am making creamy alfredo sauce. 00:41 Yes, creamy alfredo sauce. 00:44 A friend of mine called me a couple of weeks ago 00:47 and sad, "Evita, 00:49 I am trying to become vegan 00:52 and I just love the cream sauce, 00:56 can you help me out?" 00:57 And I said yes. 00:59 It's a challenge but I know that I can help you out. 01:01 So I developed this recipe just for a friend of mine 01:05 and I want to share it with you today. 01:07 So let's go through the recipe. 01:39 Okay, we're gonna start with the base is cashews 01:44 and cashew soaked always add creaminess to all recipes. 01:51 So we're gonna add the cashews 01:55 and the water, 02:00 the salt, 02:05 onion, 02:08 the lemon juice, 02:11 a little cayenne, 02:14 and I call this my secret ingredient, garlic. 02:19 Yes, I love garlic, 02:23 so let's blend. 02:43 So after this have blended thoroughly, 02:47 I'm gonna show you how to spiralize zucchini 02:49 'cause that what we're using for the pasta today. 02:51 We are not using whole wheat pasta 02:53 because this is show about living food, it's raw. 02:57 So we're gonna use the zucchini. 03:00 And if you have seen any of the episodes before, 03:04 I've used this handy tool that's called as spiralizer 03:07 and it's awesome. 03:08 You cannot just do zucchini, 03:11 you can do sweet potato, 03:12 you could do parsnips 03:14 but I like to use zucchini because it resembles pasta. 03:19 So it's just really simple. 03:22 You just crank it out like this 03:27 and you get these wonderful spiralized noodles, 03:34 like so. 03:38 Let's do a couple of more. 03:45 And if you use other than zucchini 03:49 if you use like sweet potato and other colorful, 03:54 you could even use beets, but beets really stains. 03:57 But it makes it a really colorful salad as well. 04:07 So to this and what I like to do is 04:09 when I add it to a bowl, 04:11 I like to break it up 04:12 because the noodles are really long 04:15 and you want to not have really long noodles 04:18 in your dish. 04:23 You can also take the noodles and take a pair of scissors, 04:27 if you have a pair of cooking shears 04:29 and just kind of cut them up. 04:35 Now... 04:37 to these zucchinis I like to add 04:40 some chopped spinach 04:44 and the bell peppers 04:48 and I like to just toss it around a little bit. 04:58 And now I'm about to get really excited 05:00 because I'm about to add to this creamy alfredo sauce. 05:17 And you don't have to add all of it, 05:19 just enough to cover. 05:32 This is so good. 05:38 And my friend that I made this for, 05:40 he just loved it. 05:45 So let's plate it. 05:57 Look at this. 06:03 This is a dish that will wow everyone. 06:15 And it's simple. 06:16 You see it didn't take long at all. 06:19 Again, this is Evita Tezeno with another fresh recipe 06:24 and remember to live life fresh. 06:35 Lean Green Bean Cuisine, what? 06:38 Who knew that green beans 06:39 you can have a cuisine out of it 06:42 and also it can make us lean. 06:44 Today we're gonna touch on a special, special topic 06:46 of how we need to eat our medicine. 06:49 Yes, that's what I said, eat our medicine. 06:51 It says let food be your medicine. 06:53 And so we're gonna look at green beans 06:55 and different items, 06:56 different little natural remedies 06:58 that we can do while in the kitchen. 06:59 Who knew you can 07:00 by God's grace bring healing on a body 07:02 while you are cooking at the same time. 07:04 So we have our special guest back with us by popular demand, 07:08 Rico Hill from the Beehive Ministry. 07:10 Rico, how is it going? 07:11 Good to see you, Nyse, good to here. 07:13 Good, good, man. Glad you are here I see. 07:15 The chef is in action here, you know. 07:18 So not only he is the medical missionary 07:20 but he is a chef as well. 07:22 He's looking good. 07:23 Sort of, yes, yes, yes. 07:25 So it's kind of sort of give and take. 07:26 All is well so far? All is well. 07:27 God is blessing. Good news. 07:29 Now you have something special for us. 07:30 I know a lot of times people are into remedies 07:33 and food and all of that good stuff. 07:35 You have something today lined up. 07:37 Now, it's green beans, is that correct? 07:40 Green beans, I love string beans. 07:42 A lot of people love string beans. 07:43 And what we want to do is 07:45 we want to actually use them 07:46 and show how they can be used 07:47 for people who are like diabetics. 07:49 Really? How does it, 07:50 so there is a big push, you know, 07:52 this is good for diabetes, that's good for diabetes. 07:55 Well, now we have something as simple. 07:57 You don't have to go too far from, 07:59 right at the local supermarket... 08:00 Absolutely. 08:01 And get yourself some green beans. 08:03 Yes, I'm talking about green beans. 08:05 Look how simple, tasty, 08:08 I don't know about tasty though. 08:09 Hold on. 08:11 I'm not a big fan, I'm not a big fan so... 08:12 I think we can make you a fan today. 08:14 Good, so make me a believer 08:15 because these are not ones that I have, 08:17 you know, ready to go to 08:18 and try to pick up at the supermarket. 08:20 So green beans good for diabetes 08:23 and we're gonna find out a little bit about that 08:25 but we have to learn, 08:26 we got to make a cuisine, I meant to taste and flavor. 08:29 So if you gonna make me a believer, 08:30 let's look at how simple recipe, 08:33 a simple recipe that you have here to show 08:35 how good and tasty it is. 08:37 And this is the lean green bean cuisine 08:39 and you gotta see it here 08:41 and make sure you make a note 08:42 because I'm gonna make a note 08:44 'cause I need to know how to prepare this 08:45 in a simple and tasty manner 08:47 and here it is your lean green bean cuisine. 08:49 All you need is: 09:14 Which we have all right here. 09:15 All right here. 09:16 So basically of course, I remember mom, 09:19 she would just cut up those green beans, 09:21 that's what she gave me that work. 09:22 I wish I had the same job. 09:24 It's a lot of work. 09:25 Yeah, I always had to clean them all 09:27 and cut the ends and you know how it is. 09:29 So basically but that's already done. 09:32 Praise the Lord, Rico is here, 09:33 I don't have to do that. 09:36 But so we take that 09:37 and you say place it in the water, so... 09:39 We're gonna go ahead and do it, I'm gonna pass it over to you. 09:40 All right. 09:41 We had our string beans right there. 09:43 So we're gonna add the string beans. 09:44 That's obviously not as family size, 09:45 but just for our purposes. 09:47 I mean it's just us here. 09:48 It's just us, we're gonna have it. 09:50 So what we're gonna do, we're gonna get that. 09:51 We already have the water going 09:52 so that's gonna expedite the process, 09:54 so we're gonna boil this, 09:55 you said a little bit till it goes over there. 09:57 Yeah, yeah. 09:59 And so I just... 10:00 So the water is already boiling. 10:02 So here's the nice thing, 10:04 can I just add a little natural remedy? 10:05 Yeah, yeah, go ahead. 10:06 For those who are diabetic, right? 10:08 If you are diabetic, 10:09 you want to actually regulate your blood sugar. 10:11 It's all right? That's crucial. 10:13 You want to make sure that's regulated. 10:14 When you have string beans, 10:15 it actually helps to do that 10:17 and that's why we want to bring beans. 10:19 In fact most beans will help to regulate blood sugar 10:22 for the diabetic. 10:23 How does the string beans or green beans, 10:26 how do they regulate here for us? 10:29 All right, he's looking for, 10:30 so he's gonna get us a little. 10:32 Let's just say that that's already boiled, right? 10:34 Okay. Okay. 10:35 So before we add our seasonings, 10:37 we want to just go ahead and grab a little bit of that. 10:39 I think mom and me used to call it pot liquor. 10:41 Pot liquor, oh, have mercy now. 10:44 Now it is green beans pot liquor. 10:45 Now explain what that means to us? 10:48 You know, 'cause I don't want to get in problem. 10:49 Most people don't know, it's not liquor, liquor. 10:51 You don't understand. Yeah. 10:52 It's just we want to get all of the juice 10:56 that has come off of the all medicinal properties 10:59 that are found in the string beans. 11:01 We want to grab that before we start to add the seasoning, 11:04 and we make a little tea of it. 11:05 And if you drink two to three cups 11:08 like, you know, 11:10 every day two, three cups a day, 11:11 you will help to regulate that glycemic level... 11:14 Okay. 11:16 That's, you know, with the blood. 11:17 All right, so that's excellent. 11:18 Now watch this, so as you are cooking 11:20 before you add other items, 11:22 we can make a simple tea, green bean tea or some... 11:25 Green bean tea. Have mercy, man. 11:27 I like to call it string beans tea. 11:29 All right, string beans tea. Sound little better. 11:30 And as Rico mentioned veggies are well tolerated by diabetics 11:34 as you see there, 11:35 so this is actually a good item that you can use. 11:38 Now hold on now, I know this is medicinal 11:41 but we're not gonna say that 11:42 this should replace your medicine, okay. 11:44 But this is gonna help us in a process 11:46 to bring some regulation. 11:48 So when you speak to yourself and show to doctor, 11:50 doctor says, "Hey you are doing fantastic." 11:52 But the key is to get to the source of the problem 11:54 with diabetes, right? 11:55 That's right. 11:57 And a lot of times I guess with blood sugar problems, 11:59 they maybe eating certain foods refined... 12:01 Certain foods that are high in fat, 12:02 refined foods and things like that. 12:04 We want to try to get people as much as possible, 12:06 encourage people to do a plant based diet 12:08 and that will help to bring down the sugar level 12:11 as they are no longer putting that level of content 12:14 or that level of fat into the system. 12:16 Okay, so we have the fat there 12:17 and there are some of the refined items 12:19 as you mentioned here. 12:20 Highly processed food, refined flour, 12:22 refined sugars and so forth. 12:24 So white bread... 12:25 Yes, yes. 12:26 Or even white rice or certain grains, 12:28 and this is crucial 12:30 because when you have the white product, 12:31 they digest much more rapidly 12:32 then you have a sharp increase in a blood sugar 12:34 and then what happens, it comes crashing down. 12:37 So today along with the green beans, 12:38 we're gonna let that get going. 12:40 We're gonna see how we can get 12:41 some of the tea off. 12:42 We also want to show you a whole grain, 12:44 'cause whole grain is crucial now 12:46 for diabetics. 12:47 You got to add that to the whole cuisine, 12:49 the whole recipe there, 12:51 you want to bring in the different grains. 12:53 And I know that you got a nice one today 12:55 that people may not be all that familiar with. 12:57 Oh, mercy. Yes, yes. 12:58 This is true because the green beans 13:00 it's not gonna do all by itself. 13:01 Like you said it's to compliment that. 13:03 So you have the veggies and now a whole grain 13:05 and now whole grain 13:06 he is talking about is something 13:08 that you say many people are not into 13:09 or they don't know about... 13:10 They just don't know. They just don't know. 13:12 So it is millet, millet, millet, millet, 13:16 and we gonna show you a simple recipe 13:17 'cause we need to get that going. 13:18 We trying to have a cuisine up in here 13:20 and it's the millet here that's gonna do with that 13:23 and all you need is millet with tomatoes. 13:26 Wow, this is serious. 13:36 I mean is it that simple? Is that simple. 13:38 Is that easy? 13:39 So people have no excuse 13:41 and now we're gonna come to that tea here. 13:42 So I'm just gonna take the millet, 13:44 we're gonna pour that into water, 13:45 that's already boiling. 13:46 We're gonna add the tomatoes, we're gonna add the salt, 13:49 the whole works there. 13:50 This is simple, oh, man, I... 13:53 I wish I have more time to go 13:56 with the little bit of more of this 13:57 and add some little extra ingredients 13:59 and we're gonna let that, let me just get my spoon here. 14:02 We're gonna let this boil, 14:04 it usually takes care of itself. 14:06 And so it's on high heat, we already have it boil in, 14:09 and we're gonna let that sit there for a little while 14:12 and then as in about 20 or 30 minutes, 14:15 we may not have that much time, 14:17 that's why I have another one prepared for you. 14:18 23 or 30 minutes, 14:20 you put it on like medium heat or low heat 14:22 and just let it fluff for you. 14:24 It's almost like the quinoa 14:26 if you all remember what we did in many times past. 14:29 It's similar to that 14:30 but this one takes a little bit longer to cook, 14:33 not as quick as the quinoa as you remember. 14:36 So, Rico, now, we have the millet going, 14:40 we have the green beans going. 14:42 Now this hot, hot, pot, pot L, pot L, all right, 14:47 we'll just leave it at that, 14:48 you know what he explained earlier. 14:50 So we will let that boil and then you say, 14:52 we'll grab a little bit off of that? 14:54 Yeah, yeah. Okay, so. 14:55 Just a little bit, just. 14:57 So I'm gonna go ahead, if you don't mind. 14:58 Strain that, yeah. 14:59 All right, we gonna make a mess over here. 15:01 Just a little bit. 15:02 We're up in a kitchen, pray for us church. 15:04 There you go. 15:05 So now, I've got... 15:06 I gotta share this. Go ahead. 15:08 You notice sometimes 15:09 when people are passing sometimes, 15:10 you know, as you mentioned that, 15:12 it spills all over the place so that's what just happened. 15:14 What do you have here now? 15:15 So now we've got the string bean tea. 15:19 It's a tea that you can just make. 15:21 Now, don't look for this to be your typical peppermint tea. 15:25 All right. 15:26 Or your, you know, spearmint tea. 15:28 You just want... 15:31 You're not looking for flavor here, right? 15:33 You're just looking for something 15:34 that's going to help you medicinally. 15:36 All right. 15:37 Bring down that blood sugar, 15:38 regulate it so that you are not always 15:40 having to run to that medication. 15:42 Although... Right. 15:43 You're gonna do that until your doctor says, 15:45 you know, what? 15:46 You're okay, you are looking good. 15:48 So this is something that you can do 15:50 without throwing it away. 15:51 You know, sometimes we just grab out the vegetables 15:54 and we leave the juice and we throw it away, 15:56 but instead we want to go and utilize that tea. 16:00 So right there you have that as a simple green bean or... 16:04 String bean tea. 16:05 String bean tea, that you can make yourself, 16:07 it's really easy. 16:09 All we did was get the little bit of the juice 16:10 before that's going 16:12 and then we add the rest of the ingredients. 16:13 Hey, can I clarify something? Yeah, go ahead. 16:15 You don't have to be making string beans every time. 16:18 You don't. You do this... 16:19 You can just boil some like a tea 16:21 and just have it throughout the day, 16:23 two or three times a day. 16:24 All right? Two or three times a day. 16:26 Okay, excellent. 16:27 You want to boil it for 30 minutes, 16:28 then let it steep for about 15, 16:30 let it just sit there with something covering it 16:31 and then basically you have your tea, 16:33 all right? 16:34 Look at that, done deal. 16:35 Well, we want to just show you there 16:37 right while you're doing it, 16:38 you can find a way to utilize that. 16:39 And as you mentioned there, 16:41 you let it go ahead and boil a little bit more 16:44 and he said, you can do it 16:45 not only for cooking purposes, 16:46 we're just trying to find it two in one. 16:48 Me, I may hangout in the kitchen 16:50 so much here, you know, at home I don't too much. 16:52 So I always try to minimalize and bring things together, 16:56 so I don't have to be cooking ten different recipes. 16:58 Exactly. 16:59 So we'll add the recipe ingredients there. 17:01 Let's go and put in nutritional yeast flakes right there. 17:02 So we gonna let that get in there early, 17:04 I'm just gonna turn this down, just a tad. 17:06 Good, good. Good, good. 17:07 We've got the chicken style seasoning. 17:09 Kick in chicken style seasoning. 17:11 Little salt. All right. 17:13 Now this is a thing that brings out 17:14 every one of the flavors, 17:16 this is Italian seasoning example. 17:17 Come on now. 17:18 People might not have used it... 17:20 I'm no Italian now. 17:21 Come on, people may not be too used to 17:22 putting an Italian seasonings in the string beans, 17:24 but I'm telling you, 17:25 when someone told me that I said, you know, 17:27 well, that doesn't make sense to me. 17:28 And then I tried it with some good vegan mac and cheese. 17:33 Come on now. It was over with. 17:35 Mac and cheese... It was over with. 17:36 I know when you talk about Italy, 17:38 when you put a little bit of Nyse in it, 17:39 it makes it better. 17:41 Yes, yes. No, I'm just kidding. 17:42 All right, so then we'll add... 17:43 And finally we want to add our olive oil to the mix, 17:46 stir and then you just let these just cook 17:48 and you gonna think, you know, 17:50 those who like to put a little something in there vegetables, 17:52 you know what I'm talking about? 17:53 Pick the little fat back in it, throw a little neck bone in it 17:56 and something like that just for that flavor, 17:59 what we just did we'll give it the flavor that it needs 18:02 and you won't need any of those things 18:03 that might be compound to your system. 18:05 So no excuse basically you are saying... 18:07 And we got, there's no excuse 18:08 to be putting harmful items there 18:10 or things that are not best for us into the meal. 18:14 But watch this, the lean green cuisine is just 18:17 getting rolling here. 18:18 We have the millet cooking here. 18:20 We have the green beans or the string beans. 18:22 We already made a remedy from that right here. 18:24 We have that cooking. 18:26 Now we got to go ahead and take it to the next level 18:28 because we're setting up a nice little plate here. 18:31 We're gonna use some cabbage. 18:32 Cabbage as well is good for diabetics 18:36 or people dealing with some of those ailments as a whole 18:40 and so we're gonna do 18:41 another nice quick little recipe for cabbage. 18:44 And then Rico's gonna show us the remedy with it. 18:46 All you need is: 19:00 All right? All right. 19:01 That's all you need to go ahead and make this. 19:03 We're gonna saute this up. 19:05 We already cut it up. 19:06 We have the purple cabbage, we have the white cabbage. 19:08 You could take a quick look here. 19:10 We have all of that, 19:11 we just wanted to make this cuisine. 19:13 You know, a lot of times we just put one color, 19:15 you can mix it up a little bit. 19:17 The key to eating as well besides being a palatable, 19:20 it has to look good, all right. 19:22 So we're gonna pour those into a nice sauce pan here. 19:26 What are some of the other ingredients here, Rico? 19:27 You got some onions here. We got the onions. 19:29 Lot of times it's nice to just throw those onions in there. 19:31 Put the onion in first. You remember. 19:33 Yeah, let the heat sort of break up, 19:36 even there's medicine in the onions, 19:38 something called allicin 19:40 that is excellent for fighting cancer, 19:42 it's the antioxidant 19:43 and you want to actually put those in there 19:45 and let them start to break up. 19:48 There you go. All right. 19:50 So you'll see me, 19:52 I'm just trying to get this thing moving here. 19:53 So we're gonna add those items in there. 19:55 We're gonna also add some of the yeast, 19:57 the kick in chicken like seasoning, 20:01 add some flavor. 20:02 Oh, these tomatoes you got here. 20:03 We have the tomatoes as well. 20:05 Excellent, what was the tomatoes 20:07 good for the, doc? 20:08 Oh, they are, you know, some one is, you know, 20:10 dealing with some prostate issues. 20:13 Oh, tomatoes are absolutely best. 20:17 Tomatoes are wonderful, wonderful vegetable, 20:19 I mean a fruit rather. 20:20 Fruit that is just good for just, you know, 20:23 all the things that ail you. 20:24 So you want to make sure 20:26 that you're getting a colorful dish 20:27 everyday with the colors of the rainbow. 20:30 You know, you can go wrong 20:31 when you go with the colors of the rainbow, 20:33 the red, the purples. 20:34 Exactly, exactly. 20:36 So we gonna mix that up here real quick. 20:40 We're gonna pull these items off. 20:41 I had a little extra chicken like... 20:43 Never waste. 20:44 All right, we got to mix that up. 20:45 Little more salt there... 20:47 Little more. There you go. 20:48 Salt to flavor, salt to taste, 20:50 you decide what works best for you. 20:51 And we're gonna let that go for a little while... 20:52 Yep. 20:54 You have... 20:56 Got to push this to the side here 20:57 and saute that, 20:59 then you would cover it this so it gets, you know, 21:02 gets really nice, 21:04 you can even put a little bit of water. 21:05 Let me get a little bit of water there 21:06 to get that going. 21:08 Say when. 21:09 All right, just a little bit there. 21:10 There you go. Excellent. 21:12 How's that? 21:13 I'm gonna move that around and... 21:16 I think this is nice, can I just throw this in there? 21:18 Yeah, go ahead. You know what? 21:20 I mentioned the antioxidants that are found in the onions, 21:23 but you also have antioxidants in tomatoes, lycopene. 21:28 And then you've got that purple cabbage, 21:30 that beautiful purple cabbage 21:31 which is you're gonna find some resveratrol on this, 21:33 so you've got three different antioxidants 21:36 that just come into the body and fight all kind of stuff, 21:39 free radicals and all of that. 21:40 So you have a dish there in the cabbage 21:43 that is gonna be powerful. 21:45 Excellent, excellent. 21:46 So this is... 21:47 We're taking it to next level, 21:49 this is the lean green bean cuisine 21:52 or as Rico would say the string bean cuisine. 21:54 Cuisine. All right. 21:56 Yes, yes. 21:57 Now there is also some other properties 21:58 that we can use that cabbage for 22:00 and here's another remedy, 22:01 a simple thing that you can do while in the kitchen cooking, 22:04 you could be bringing healing by God's grace for yourself. 22:07 And we're gonna show you a nice little, 22:09 what it is call? 22:10 Cabbage poultice. Cabbage poultice. 22:12 Cabbage poultice 22:13 and you'll see is a simple way 22:16 to prepare the cabbage poultice. 22:18 What we're gonna do is 22:20 we gotta take some of that cabbage 22:21 and we're gonna show you how you can bring it on 22:23 for healing right there. 22:24 So go ahead and write it down. 22:26 What's one of our first step 22:27 that we're gonna do here 22:29 for this cabbage poultice, Rico. 22:30 Okay, number one, 22:31 all you need a just a leaf of cabbage, 22:33 that's it. 22:35 That's it? That's it. 22:36 Again, everything that we do is really, really simple, 22:38 and basically a lot of times people are suffering from 22:40 when they have an arthritic condition. 22:42 You know, they may be suffering from inflammation, right? 22:46 And whenever there's inflammation, 22:47 you can actually pull it out of the joints, 22:50 pull it out of the body by just using cabbage. 22:54 Now how do we do that? Right. 22:56 I want to take something here, 22:57 I'm just gonna use a little basic household instrument. 23:00 And basically what you have it, 23:01 you see those veins right there in the cabbage, right? 23:04 Let see, okay. 23:05 That's a living, yes, yes. 23:08 You need to see this, let's check out those veins. 23:11 The same vein that you have... Look at that. 23:12 Veins in your body, 23:14 there are veins in this cabbage. 23:15 Wow, so if you look at the back of your hand 23:16 and you see some veins, 23:18 it's similar to this so... 23:19 Can I bring in little gospel? 23:20 Come on, you got to preach to us. 23:22 You know, in Isaiah 53 it says 23:25 he was bruised for our inequities. 23:27 This is true. 23:28 That's right? 23:30 So we bruise the cabbage. 23:34 In other words we hit those veins 23:35 and it begins to bleed, right? 23:37 Yeah, look at that, 23:38 where's that water coming from? 23:40 So we have the water on this here. 23:41 No, no, no, 23:42 that is the blood of the cabbage 23:45 breaking up there, 23:47 and once you break it up and you apply it to the skin... 23:50 Wait a second. 23:51 Say for instance you've got some arthritic condition here 23:55 or you got maybe carpal tunnel on the wrist. 23:57 Now I know it looks a little strange 23:59 walking around with the little cabbage, 24:00 Let me get some of that cabbage 24:02 on my elbow right here. 24:03 There you go, just place it right. 24:04 And by the way, once you put in, 24:06 the skin starts to get little warm. 24:07 All right. 24:08 Even though it's a cold cabbage, 24:10 it began already to suck and pull inflammation out. 24:12 Look at that... 24:14 This is something that has been used 24:15 for years and years and years. 24:16 You are wearing your food man, look at that. 24:18 Wearing your food, 24:19 watch it, you taking this to the next level. 24:21 Let food be your medicine and let it be your clothes. 24:25 Not exactly, 24:26 now actually you would take some saran wrap, 24:28 you would wrap that up and you would allow it. 24:30 Any poultice you allow to stay on the body for eight hours. 24:33 Watch this, we got the saran wrap, 24:35 we got to do this quick here. Wrap here, go ahead. 24:37 All right, here it is, here it is. 24:38 Watch this a emergency, emergency medicine. 24:40 Though we'll still call 911 if there is a problem, right? 24:43 But go ahead 24:45 and you just wrap it up just like that. 24:47 Now what's so interesting to me is that 24:49 there is a curve in the cabbage, 24:52 just naturally as you pull it off the head, right? 24:55 And what's amazing is that 24:57 a lot of people have a lot of inflammation 24:59 in the knees, right? 25:01 Right, right. 25:03 And this fits perfectly over the knee 25:05 and you can just place it there as a poultice 25:07 and it will begin to work. 25:08 Wait a second, let's call a time out. 25:09 Is this man saying that God has made the cabbage 25:11 not only for inside the body 25:13 but for the round sides of the body. 25:15 It works perfectly as you said, 25:17 it fits there nicely. 25:18 Amen, that's right. 25:19 Hey, say no more, you already have it. 25:21 This is simple, 25:22 I like the inside part, you know, 25:24 what I mean? 25:25 And so I want to make sure that this nice stew, 25:29 we say stew cabbage 25:31 or cabbage here is coming along, 25:34 look at that, you see how it gets nice, 25:35 it's starting to soften up a little bit 25:37 and soon we're gonna be ready here 25:40 to finish up what is called 25:42 the string bean or the green bean lean cuisine. 25:46 My millet is getting ready. 25:48 The green bean is basically almost done. 25:51 Oh, man this is ready. 25:53 So now we have the healing 25:55 as we learn here on the outside from the cabbage 25:57 and also on the inside from the string beans. 26:01 So now we're gonna, 26:02 we're gonna see how we can put it all together 26:04 and this is crucial 26:05 because this is a complete meal, 26:07 this is a complete meal with the addition of maybe 26:09 handful of nuts or something like that 26:11 for diabetics. 26:12 So what we're gonna do? 26:14 We're gonna get a plate ready here. 26:15 Okay, and these are still cooking, 26:16 so we're gonna have our plate. 26:18 This is what your cabbage 26:20 eventually will come out 26:22 looking like this, this is nice. 26:23 Look at that. 26:25 And the green beans as well, there we go. 26:28 It's almost ready, 26:30 this is just another option there, 26:32 then the millet. 26:33 Take a look at this millet over here. 26:35 Look at that. 26:36 This is one that we had already prepared 26:39 and it's basically finished, 26:41 it's a good whole grain that we can use. 26:45 So what I'm gonna do now, 26:46 as I'm gonna take this millet 26:47 and follow with me with to the plate, 26:50 I'm gonna put some of this millet 26:51 on the plate here. 26:52 This is my plate. All right, this is... 26:54 You are hungry here? 26:55 Yes, yes, yes. 26:56 All right, so we will take the millet 26:58 and add that to our plate of food, all right. 27:02 So we get into nicely there, 27:04 you see it jumps up a little bit 27:06 and we're gonna lower it up. 27:08 Look how fluff it is. 27:09 You are a big man, 27:10 so I'm gonna fill you up 27:12 and let this overflow a little it. 27:13 So we have the millet there. 27:15 Oh, that's beautiful. 27:16 You see how it comes out nicely there? 27:18 Then we're gonna take some of this cabbage, 27:20 all right. 27:21 Let me have the hot cabbage. 27:23 Oh, you want the hot cabbage. 27:24 He said, I don't want the stuff that was done before. 27:26 Yes, yes. 27:27 He said give me the real deal here. 27:29 So we'll put some of that nice cabbage stew. 27:30 Let me give you a little bit more of it 27:32 for the knees and bones and a green beans, 27:35 we're almost done here. 27:37 The plate is not done, we're almost done, 27:38 we have the green beans. 27:40 We got to put that over a bed. 27:41 Most people will say a bed of rice 27:43 but this is cuisine up here. 27:45 A bed of millet and basically, 27:48 look at this, we are done, we are done. 27:49 Now this is not just for diabetics, is it? 27:51 Oh, man this is for everybody. 27:53 Clear because I'm gonna eat this. 27:54 So watch this now, watch this. 27:55 I want you all to enjoy this 27:57 'cause this is good stuff and go ahead 27:58 and have that lean green bean cuisine. |
Revised 2016-10-31