Participants: Curtis Eakins, Paula Eakins
Series Code: AL
Program Code: AL00140B
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00:01 Well we want to welcome you back
00:02 and we want to go to the actual ingredients 00:04 for this particular recipe. Alright, it sounds good. 00:07 It's called Yummy Granola it calls for 00:27 Hey Yummy Granola, Yummy Granola 00:30 it taste is really good and it's gonna be 00:31 use as a breakfast cereal, or you can put 00:34 it in something like a peaches to make a peach 00:35 cobbler or peach crisp or you can use 00:38 it for snack food, and so. Oh this is very versatile, 00:40 so this can be use as a cold cereal I mean 00:43 with your soy milk over it, oh yeah absolutely 00:45 absolutely, okay in that way. 00:46 That's why it's called Yummy Granola, 00:48 Yummy, Yummy. 00:49 Now you know maybe lot of times we talk about 00:50 the different kind of wheat flakes and stuff 00:52 if you are not quite sure, so why don't you show 00:54 them what the wheat flakes are, 00:56 how wheat flakes look like, 00:57 they are kind of like reddish hue to them, 01:00 it's little bit different from the, wheat flakes. 01:02 And matter of fact I like that when you're 01:03 showing on a camera one's that are red 01:05 and right underneath of it is going to be 01:07 the old fashioned oat. And note the different 01:10 between the colors of two, right, 01:11 it's a little bit lighter, fader in color 01:14 old fashioned oats, okay. When you are making 01:17 granolas there is all kind of flakes 01:19 that you can actually use and as we are talking 01:21 about the carbs when you use the ones that 01:23 are 100 percent whole grain. 01:24 Now, 100 percent, yeah the other thing 01:25 is you can do sunflower seeds or you can do 01:28 pumpkin seeds in this recipe, we're gonna be 01:31 doing pumpkin seeds today, 01:33 but you can also use sunflower seeds all that 01:35 is a part of cooking in the oven, we will be 01:37 baking in the oven this item. 01:39 So these are the good carbs, 01:40 these are the good carbs, whole food. 01:42 We're gonna make lots and lots of good food 01:44 to go together to make this Yummy Granola up, 01:45 okay. Why don't you I'm gonna to tell you what 01:47 I'm gonna be doing, alright, I'm gonna have 01:49 Curtis mix together all his grains along with 01:53 the coconut he has got a coconut there, 01:54 he has got his pumpkin seeds and he also has 01:57 little bit of salt. And while, sunflower seeds 01:59 or pumpkin seeds, pumpkin seeds. 02:01 And while he is dong that mixing all that 02:03 together I'm gonna be putting the liquid 02:06 together that you're gonna, 02:07 we're gonna be using in this particular recipe. 02:08 I've got half a cup of, I got water going on 02:11 hot water and I also have dates that's gonna 02:14 go in here, vanilla and the banana alright. 02:17 So you go do your thing, and I will do mine. 02:20 So mix all together in this big bowl. 02:21 Yeah, one bowl right there. 02:22 I can, I can do that, alright. 02:29 Okay, the good carbs going in. 02:33 Now this is in your which cook book here? 02:36 This one is gonna be in the Revised Global 02:40 Vegetarian I mean Revised Vegetarian 02:43 Cooking Made Easy book, okay, okay. 02:45 I'm gonna put a dates in, this is gonna give us 02:49 a nice flavor. I need to mix it up little bit, 02:50 yeah mix that up and I'm gonna go ahead 02:52 and do this, okay. 02:54 First we're gonna make sure it does go on. 03:01 Okay, and I just wanna to make sure 03:07 it was working there. Okay I am finish 03:10 how about you? 03:20 Just give me a minutes here 03:22 let's get this thing on. 03:42 Alright, okay see that, 03:43 now banana do not need to be frozen, 03:46 no no no no no no no no, no frozen bananas, 03:50 no frozen bananas, alright, okay start. 04:11 Okay sometimes it takes just you know 04:13 as we are seeing that the, I want to show off 04:16 during that, I am seeing that the, 04:17 the blender is not quite up to part I think 04:19 I have use so many on the shows that perhaps 04:22 it's about time for you to buy me a new blender, 04:25 but never you mind. Are you telling to 04:27 audience that, yeah send us a blender, 04:30 but never you mind, are you telling me this, 04:31 never you mind because I'll just lay one away 04:34 and I'll pick it up later. Okay, we're gonna 04:35 go ahead, perhaps you want to put down on it. 04:37 Don't worry about that honey, 04:38 we just gonna go ahead and pour this in 04:40 and you want to stir it up for me. 04:41 You want to go ahead and stir it up right 04:42 since okay we're gonna now coat the actual oats 04:45 themselves. Thank you for telling everybody else 04:48 about what I need to do, yeah, okay that's okay. 04:52 They know, well they know now, yeah, 04:57 I mean, how many blenders have you have, 04:58 I mean you just get these things and just burn 05:00 them out don't you I mean. 05:01 Well I do a lot of cooking. Yeah, 05:02 that's true, I am not complaining now, 05:04 you miss misunderstand me, okay, okay, okay. 05:08 Now we're gonna go ahead and put, 05:10 move this out of the way, and you're gonna 05:12 just continue to stir it up so you can get 05:14 that nice and soft, okay. Really you should have 05:19 a little bit of a larger bowl but that's okay, 05:21 little bit larger bowl, okay. 05:23 Now, what's gonna happen is we actually 05:25 stir this around, we want to make sure that 05:27 we coat and this is where the sweetness 05:30 is gonna come from, from the dates 05:31 and the bananas, and the dates and bananas, 05:32 is in this no says no sugar, no more added 05:34 sugars other than the dates and 05:35 the bananas okay, okay. And if you would bring 05:38 that pan over here that you have, 05:39 okay, okay and how we are looking for a time, 05:42 and we are looking down we are coming down 05:44 to time honey. Alright, I'll tell you what, 05:46 what's gonna happen is this, we're gonna finish 05:48 stirring this up and then we're gonna layer 05:50 it on this pan. And it's gonna bake 05:52 in the oven at 250 degrees it's gonna stay 05:55 in there for about 30 minutes and 05:58 then you're gonna turn it and let it go for 05:59 another 15 to 20 minutes, because 06:02 you want to actually dry it out and at that 06:04 time you can add all the other goodies. 06:06 Now I want you to make sure you stay by 06:07 because you have got to see what will happen 06:09 when we bring this show to an end, so stay by. |
Revised 2014-12-17