Participants: The Holmes Sisters
Series Code: DDCC
Program Code: DDCC000007A
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00:21 I like healthy foods That tastes so good
00:26 I like to eat good food 00:28 What you say now? 00:30 I like to eat good food 00:33 I like to eat good food 00:38 Welcome to Creative Cooking with the Holmes Sisters. 00:41 I am fabulous Kimberly. 00:43 I'm Taisha. And I'm Jan. 00:46 We love creative cooking. Yes, we do. 00:49 It's using plant based nutrition 00:51 to transform our lives. 00:54 We all can benefit from adding more veggies, 00:57 adding more fruits. 00:59 That's right. 01:00 Adding more nuts and grains to our diet. 01:03 Right, ladies? Yes, that's right. 01:05 This is so exciting. 01:06 It sure is exciting. 01:10 The reason it's exciting is because 01:12 plant based nutrition is simple. 01:16 It's practical. That's right. 01:18 And it's healthy. 01:21 Wow. 01:22 Well, we are going to eat it, ladies. 01:25 All right. 01:27 And for today we have some nut milk. 01:29 But wait a minute, ladies. Hold on one second. 01:32 I just have a little disclaimer to make, all right? 01:35 What is that? Listen up, okay? 01:37 For the viewers at home, a lot of people have inbox us, 01:41 text us and just had questions, emails. 01:44 Are you really sisters? 01:46 Are you twins? 01:48 Are you triplets? 01:51 You know, so we just... 01:52 Let's get in order and okay, let's get in order, wait. 01:56 Where you... 01:57 Listen, be obedient. 01:59 Okay. Thank you. 02:00 I'm still older. 02:01 All right. Here we go. 02:03 So I'm sister, let's start... 02:06 Okay. 02:08 I'm one. 02:09 I'm two. 02:10 And I'm sister number three which makes me the baby. 02:13 I'm younger. So make sure you listen. 02:15 All right. 02:16 So we just wanted to let everyone know 02:18 that we are blood sisters. 02:19 Yes, we are. 02:21 From the same genes of the late elder 02:23 Johnny Holmes and Janet Holmes. 02:27 And we love to eat good food. All right. 02:31 So let's begin now, 02:33 since we got disclaimer out of the way. 02:34 What are we making today? 02:35 Well, we're making for you today some nut milk 02:38 and we're going to share with you some cashew milk 02:41 and how to make almond milk and it's really, really simple. 02:45 Not only are cashews tasty and sweet in both savory dishes 02:51 and you can do so many things with cashews, 02:54 they're loaded with health benefits. 02:57 Cashews help to prevent cancer, diabetes, gallstones, 03:04 migraines and so much more. 03:08 You mean to tell me, 03:09 if I have a headache, cashews can assist. 03:13 Well, drink some cashew milk 03:14 and it should help your headache 03:17 because cashews are packed with vitamins, 03:20 minerals, antioxidants. 03:24 These includes vitamin E, K, B6 03:29 along with many other minerals 03:33 like copper, phosphorus, zinc, magnesium, iron 03:39 just to name a few. 03:41 But they are all important 03:43 for maintaining good body function. 03:47 This little cashew, this little bowl of cashew, 03:51 these nuts right here, 03:52 how important are cashews to our body. 03:55 So important. 03:57 So I've heard someone say milk does the body good. 04:00 That's right. 04:02 So you tell me... 04:04 Cashew milk does the body good. 04:06 Well, if it's gonna relieve my headache, it sure. 04:09 That's right. 04:10 And you know what, it's so simple to make. 04:12 And you know you can save that trip to the grocery store, 04:16 just grab a handful of cashews, about a half a cup, 04:19 throw in some water, whiz it up and voila, 04:21 you have your cashews. 04:23 All right. So let's begin, Jan. 04:24 So let's start, and let's get it going. 04:25 So we have here cashews that's what, you know what, 04:28 let's share the recipe first. 04:30 Kimberly, if you don't mind, read the recipe for us. 04:51 Simple. Is that it? 04:53 That's it. 04:54 Nice and tasty, very simple. 04:56 So let's begin. 04:57 These cashews have already been soaked overnight. 05:01 So if you can see they are softer texture 05:04 than if you just took them out of the bag. 05:07 And we'll just rinse them off, you can pour them in here, 05:10 Kim, and just add a little water to rinse, 05:12 to give them a nice rinse. 05:13 Okay. 05:15 So we'll just strain them. 05:16 And give them a nice little rinse. 05:18 So we're giving them a cashew bath. 05:19 Give them a cashew bath. 05:21 All right. 05:22 We were... Okay. 05:24 So now we have to strain them again. 05:32 Oh, I am making a mess here. 05:33 Making mess. 05:36 Okay. 05:38 All right. 05:40 Here we go. Okay, good. 05:42 So they are nicely rinsed off and cleaned up. 05:44 Thank you, Jaisha. 05:48 All right. Let's pour that in. 05:49 So let's pour that right in. 05:51 And we can add our vanilla extract. 05:56 So can we give it like...? That gives it some nice flavor. 05:59 Now this milk, it's so easy 06:02 and do not be afraid to just be creative 06:06 and whatever you like you can play with the flavors, 06:08 you add more vanilla, you can add more maple syrup. 06:12 If you would like it to be a little sweeter, 06:14 so we're gonna pour some maple syrup here. 06:18 And then we have a little bit of salt 06:20 and the salt just kind of brings out the flavors 06:24 of the maple syrup and of the... 06:26 Vanilla. Vanilla. 06:28 And then we'll add about four cups of water. 06:31 And like I said, 06:33 if you want your milk` to be a little thinner, 06:35 you put less water. 06:37 And if you like thick milk, then you put less water. 06:41 And if you or you can add more cashews. 06:44 That's right. Okay. And let's just give that... 06:46 Whiz it up. 06:48 A quick blend. 07:21 Look at that color. Wow. 07:23 Doesn't that look delicious? It looks just like milk. 07:26 I tell you and just how fast and quick and easy that was. 07:30 Let me smell it. 07:32 Take a look at that. 07:33 And if you see the nice froth on top, 07:35 and it looks nice and creamy. 07:37 Get that. 07:39 Really, really, just simple and easy 07:41 but it's very nutritious. 07:43 Let's take a sip of some milk. All right. 07:46 Now we can pour it. 07:48 Let's pour it in our pitcher. Wow. 07:50 That looks so creamy. 07:51 So creamy. 07:53 That looks like the real thing. Sure, it does. 07:55 So this milk is not only nutritious but delicious, huh? 07:59 Delicious milk. 08:01 Okay. Pour me some. 08:03 Okay. 08:04 So you mean that we can use this in our cereals. 08:07 This can be used in cereals. 08:08 In our recipes when it call for any cashew milk or milk. 08:12 Just throw some cashews in and give it a nice whiz. 08:14 Whatever we would use milk for you 08:16 can use this cashew milk as a standard replacement. 08:19 All right. To health, ladies. 08:21 To health. All right. 08:26 Wow. Delicious. That is good. 08:29 Nice and... Nice and creamy. 08:30 Tasty. Nice and tasty. 08:31 So this milk... Vanilla. 08:33 Is hormone free. Hormone free. 08:35 Bovine free. Bovine free. 08:38 And delicious. 08:39 Disease free and delicious. 08:41 And pesticide free. 08:43 Yes, it is. Wow. 08:44 Good for the body. 08:46 Good for the heart. 08:47 So we have any other milks, any variation 08:49 'cause I know there are a lot of different nuts 08:51 that are out there and seeds, 08:53 there's hempseed where you can make milk. 08:56 Hempseed, chia seed, you can make milk. 08:59 And there's almond milk we're gonna show today. 09:03 There are so many different, you can make milk with 09:05 a lot of different seeds and nuts as we said. 09:07 And you know sometimes if you have a soy, 09:11 some people have soy allergies or things like that. 09:14 So this is a really good replacement 09:16 for traditional milk 09:18 or if you have allergies or things like that. 09:21 So we're also gonna make an almond milk. 09:24 Now almond milk is a little bit more, 09:26 it takes a little bit more time, still quick and easy 09:29 but you have to strain the almond milk. 09:31 But almonds also have tons of benefits. 09:36 Almonds are 13% protein, did you know that? 09:41 Wow. Thirteen percent protein. 09:43 A handful of almonds are an excellent source 09:47 of vitamin E, magnesium, fiber and protein. 09:53 Do you know that almonds help reduce heart attack risk? 09:59 The phosphorus in almonds help to build 10:02 strong bones and teeth. 10:05 Almonds lower the rise in blood sugar 10:08 and insulin after meals. 10:10 Wow, that's incredible. 10:11 The little nut, almond, can you imagine. 10:13 Power packed. Power packed almonds. 10:17 Well, I once heard that almond is the kings of nuts. 10:19 That's right. 10:20 Well, with all of this that they can do, 10:22 it has to be the king. 10:23 It has to be the king of nuts. 10:25 You know, they also help to enhance good brain function. 10:31 I need some almonds, sisters. You need some almonds. 10:33 Yes, second that, Jan. Can never... 10:37 We all need to help our brain function, right? 10:40 But I mean, not only, not only almonds 10:43 but there are so many variations of nuts, 10:45 you can make macadamian nuts, also seeds, Brazil nuts. 10:50 Brazil is loaded with selenium. 10:53 I mean sunflower seed milk, hemp, 10:56 I mean there's so many variations 10:58 of nut milk and seed milks. 11:00 Walnut, absolutely. 11:02 And it's great and it's so easy. 11:04 So easy, so simple. 11:06 Refrigerate it. To refrigerate. 11:08 And you can, they last about three to four days. 11:10 Three to four days, yeah. 11:12 And just quick and easy, you know. 11:13 But almonds are just filled with protein 11:17 and I tell you it's my favorite, 11:20 it's my favorite milk 11:22 and that's why I'm so excited to share this recipe. 11:24 You know, they also contain nutrients 11:28 that boost brain activity which I just said 11:30 and that's why I love them. 11:31 But they also help to reduce Alzheimer's disease, 11:35 isn't that amazing? 11:36 The risk of Alzheimer's disease. 11:37 And the risk of Alzheimer's disease 11:39 and it's just, it's just, they do so many things 11:42 that I just always make sure 11:44 I have some almond milk at home. 11:45 And I say, you know what, almond milk is my go to milk. 11:48 That's my go to. 11:50 So let's start with almond milk. 11:51 So let's get it going. Okay. 11:53 So let's put the cashew milk to the side, 11:55 that was delicious. 11:57 And if you can just rinse that, rinse the blender for us? 12:01 And as you rinse, Kim, read the ingredients for us. 12:22 Okay. 12:23 Just like that. That was simple. 12:25 Just simple, just like the cashew. 12:26 Okay. 12:27 So right here we have our almonds 12:30 that were already soaked overnight. 12:32 And we're just gonna rinse them off 12:34 just like we did with the cashews. 12:36 So, Tai, that's your area, get them rinse off nicer. 12:40 Give it a almond bath. Almond bath. 12:43 So you know what? 12:44 You probably can make, you know, you have bath salts 12:47 and different type, no, seriously, 12:49 didn't the Queen of England she drinks like, 12:52 she drinks barley milk or something every day. 12:55 And they said that's what helped her serve. 12:57 Kim, I know you know about that 12:58 'cause Kim keeps up with single mass, mass remedy. 13:02 All of the remedies. 13:03 But it's like a barley, she drinks the barley water 13:06 and bathes in a barley bath. 13:08 So you think that you can like make a almond... 13:10 We use the almond. 13:11 Yeah, I was just saying, we can make it almond bath 13:14 type of something, you know. 13:15 That would be interesting. Let me think about it. 13:17 Okay. I keep rinsing. Thank you. 13:19 We can take the almonds and grind it 13:20 and exfoliate our skin. 13:22 You have the pulp, there's a lot we can do with the pulp. 13:23 Yeah, so much we can do it. 13:25 All right. Okay. 13:26 Which we'll see once we... Yes. 13:28 So just pour it in? We can just pour that in. 13:29 All right. Here we go. 13:32 And let's get rid of that almond water. 13:33 We're not gonna do anything with that one now. 13:35 This one is dirty. This is the dirty almond water. 13:37 So that's nice and rinsed off. 13:39 And, Kim, you can just pour the water in, 13:41 that's about four cups of clean filtered water, 13:43 whatever kind of water you're willing to drink. 13:46 Okay. Sounds great. 13:48 And then we add our maple syrup. 13:51 Pour that in. 13:52 Yup. And our... 13:53 And for those who just want it unsweeten 13:55 'cause you know you had milk that's unsweeten milk 13:58 and vanilla or whatever flavoring. 14:00 Just leave out the sweetener. That's right. 14:03 And then you can add different kind of sweeteners 14:05 as we said in our ingredient listing. 14:08 You can have honey or you can also use dates. 14:12 Date's a nice sweetener that people like to use, 14:14 you know, when they add for milk. 14:16 So dates are pretty good also. 14:17 And some almond milk. Alternative. 14:19 And now we're adding our dash of salt. 14:21 And that brings the flavors together. 14:23 And then we will give that a nice blend. 14:27 We'll blend this a little bit longer 14:29 than our cashew milk. 14:31 Because the almond has like a skin on it probably. 14:33 The almond has the skin, yes. 14:34 And because we soak the almonds overnight, 14:37 you should notice that the almonds are softer 14:39 and the skin can just come right off, it's a lot softer. 14:42 So if I held it in my hand, the skin will come off. 14:44 Yeah, the skin will just peel off. 14:45 That's from the soaking of the almond. 14:47 All right. So let's give it a whiz. 15:21 Okay. 15:22 So that looks nicely blended. 15:24 So wait a minute, Jan, 15:25 I think maybe I need some of those almonds 15:27 you were telling me, I forgot, did you say, 15:30 did you say that we had some... 15:31 Some brain booster. 15:32 Yeah, I think maybe I need to grab a handful right now 15:34 'cause right now I'm having a brain fart. 15:35 Okay. We will make it healthy. 15:36 Do you say, did you say that we had to let it whiz 15:40 for five minutes or ten minutes? 15:41 No, just about one to two minutes. 15:43 Just a little longer, the cashew you can give it 15:46 a whiz of just 30 seconds. 15:48 And the almonds maybe one or two minutes 15:50 because we're still gonna strain the almonds. 15:52 We're not just gonna pour it in a glass and drink it 15:54 like we did with the cashews. 15:56 So let's show you how that works. 15:57 Okay. We have an empty bowl here. 16:00 And let's just place a strainer, 16:02 anything that you have at home that can strain. 16:05 We just place it right on top. 16:07 And this is a cheese cloth. 16:10 And you can purchase this at any Walmart or fabric store 16:14 and just, it's just a fine thin cloth. 16:17 And we're gonna use this to strain like a nice mesh. 16:21 We're gonna use that to strain the pulp of the almonds. 16:25 Which is the fiber. Which is the fiber. 16:27 So we don't want to get rid of that fiber. 16:29 We're gonna see how we can, I don't know, Taisha, 16:31 you've been really creative. 16:32 What can we do with that fiber and not throw that out? 16:34 I haven't had the idea. 16:36 Because the nutrition, there's a lot of nutrition 16:37 still in this, in this milk. 16:39 Let me say before I forget. Okay. 16:41 Yes, she didn't have her glass of... 16:43 I didn't have my almonds. 16:44 Of grain drink. Okay. 16:46 Okay, wait, one second. 16:48 Okay, I got it, I got it, I got it. Okay. 16:50 You know, so with the pulp we probably can 16:53 make almond candy. 16:55 Almond candy. 16:56 I knew you would come up with something like that. 16:59 Okay. Almond candy. 17:00 Or, almond patties. Come on now. 17:02 Almond patties there. 17:05 That sounds like it's up Kimberly. 17:08 Kim will take the pulp of every juice. 17:11 You will see pulp in her fridge. 17:13 Just leave it right here, I'm making some patties. 17:15 She'd make some patties. 17:16 That's right, don't throw it off. 17:17 You know she got that poppy just remember... 17:19 That's true. 17:20 Poppy would make, he's take the pulp of the carrot. 17:21 And make some slamming drinks. 17:23 And make some slamming veggie burger patties. 17:27 Okay. Go ahead and show them. 17:28 So let's get that in there, Kim, 17:29 step back just a little bit 17:31 and we're just gonna hold on to the mesh. 17:32 All right. 17:34 And then you just pour, slowly pour. 17:40 And if you can see 17:42 we're straining the pulp 17:47 out of the... 17:50 So we're separating. 17:51 Take your time, we'll just... 17:53 Liquid form. Okay. 17:55 We're separating our liquid. 17:58 Can we stir with a spoon? You can, sure go ahead. 17:59 Stir it, stir it. 18:01 You can stir it with a spoon to kind of help... 18:03 We're kind of just filtering it through. 18:05 That's right. 18:07 Teamwork makes the dream work. 18:09 That's right. 18:10 Teamwork and we just continue to pour slowly. 18:15 Oh, so look at that. 18:16 And you see the almond skin is pureed 18:20 but it's resting right on top of that cloth. 18:24 So it's nice and smooth. Nice and smooth. 18:26 And creamy. And that smells wonderful. 18:28 That's right, and just continue to push it... 18:29 Oh, yes, yes. 18:31 I love pulp, scraping that hold that down. 18:33 Let me just put a little more. 18:35 Putting it right in that almond mixture. 18:37 All right, keep stirring. 18:39 There you go. I'll get back to work. 18:40 Yeah, back to work. Okay. 18:43 Wait a minute, who put you in-charge to get waters? 18:45 Sister number three is in-charge right now. 18:47 So just let me be in-charge. 18:49 Okay. Here we go. You got it. 18:51 And if you look at that, it's formed a nice little ball 18:54 and we don't want to waste anything. 18:56 So we're just gonna give it a little squeeze. 19:00 Squeeze it all now. 19:02 Look at all that fiber that came from this milk. 19:04 Nice little squeeze. That's amazing. 19:06 And right inside this is the fiber, this is the pulp. 19:09 Thank you. Thanks. 19:12 Give it a nice little squeeze. 19:15 Don't waste any of that, Jan. We cannot waste it. 19:17 And let's take a look at what it actually looks like. 19:19 Put it right here. Let's put that here. 19:20 Wow. 19:22 And see if you can open that up, Tai. 19:24 And show our viewers what that looks like. 19:26 Oh, look at that wonderful paste there. 19:28 That is the pulp. 19:29 Oh-oh, Kimberly is thinking about a mess. 19:30 And the almond paste is actually 19:32 sells in the store, this is what... 19:33 This is what the consistency of it, 19:35 this is the almond paste. 19:37 And it's used for many different things. 19:38 And with this paste, it's just a nice soft texture. 19:42 You can make, what can we make with that, Tai? 19:44 We can make cookies with this. 19:45 We can make patties with this. Patties. 19:48 You don't want to waste that, this is pretty good. 19:50 You can make a pancake mixture, anything just anything 19:53 that requires almond. 19:55 It's like a almond flour, almond mill. 19:57 So you can just make a lot. 19:59 But look what we have in the bowl. 20:00 Wow. Nice, delicious... 20:03 Nutritious. Nutritious almond milk. 20:05 So let's try it. Let's give it a try. 20:09 And pour it in our nice bowl here. 20:12 And we... 20:14 Okay. All right. 20:16 That looks good. 20:18 Let's see how it taste. 20:21 All right. 20:22 For you, Kim. 20:24 And Jan. Thank you. 20:26 And this will be good, just put it in the refrigerator 20:29 and let it get a little cold and, that all, Tai. 20:33 You're gonna drink it from, okay, here we go. 20:34 Okay, I'm being greedy. 20:36 I'm sharing with you. All right. 20:38 Okay. Here we go. 20:40 It's good. Let me take some. 20:42 Delicious. Very good. 20:44 And it has very different taste than the cashew milk 20:47 but it's still good. 20:48 I feel my brain cells coming home. 20:50 There you go. 20:51 So now that we've shown you what you can do 20:55 with God's wondrous nuts and all the different ideas 20:58 and variations to be creative with this delicious food, 21:01 we've eaten it or we drink this. 21:04 Well, we go into the drink session. 21:05 We're gonna show you how to juice it. 21:13 So let's juice it. 21:15 Today we have a wonderful amazing juice for you today. 21:19 As you see juggling is not my thing. 21:21 All right. 21:23 But we can talk about good food, that's my thing, 21:26 good food, not juggling it. 21:28 Juggling ain't in my body. 21:29 Anyhow the juice for today 21:32 is an amazing my old spinach detox. 21:37 So when you talk about detoxing the body, 21:39 it doesn't have to be like an amazing, 21:41 you people think of something rigorous and you know. 21:43 And 21 days in tennis, although that is a good thing. 21:47 That is a good thing. 21:48 They're different possibilities or options. 21:50 But it's just a nice sweep your cooling smoothie, 21:55 help you if you're suffering with constipation 21:57 or any other ailments in your digestive tract. 22:03 You can just try this smoothie. 22:05 So, Jan, can you go ahead and read the directions 22:07 or the instructions for us? 22:29 All right. That sounds very easy. 22:32 Yes, interesting and easy. 22:34 All right. So, Kim, just pop the top for us. 22:36 And I'm gonna take this grapefruit 22:39 loaded with vitamin C. 22:43 And we're going to just cut the skin very thinly. 22:48 All right. 22:50 So you want to see, the white of the grapefruit. 22:54 Yes. 22:56 And it's loaded with flavonoids 23:00 which help protect against heart disease. 23:03 And it's loaded with vitamin C, 23:06 it's great for cold and it's loaded with fiber. 23:09 And am I cutting wrong? Take your own time. 23:12 I'll take my time so I don't cut myself, right? 23:14 All right. 23:16 So while I'm doing this, Kim, can you place 23:17 the liquids in the smoothie machine? 23:20 So we're pouring our water. That's right. 23:22 And then we also have flax seed which is great, 23:24 it's just sweet. 23:27 And then we have the lemon, some people say, 23:29 "Oh, the lemon skin." 23:31 Well, yes, the lemon skin. 23:33 A lot of your desserts are made with lemon zest, 23:36 which is lemon skin, it's a little secret for you 23:39 who don't know. 23:40 So we're just gonna cut the ends off. 23:42 Let's make sure it's washed really well. 23:44 Yes, just wash it and we prefer organic. 23:47 So just wash it good and put everything in. 23:50 No, just put it on in there. 23:52 Put everything in there, no fuzz. 23:53 And then we're gonna add our spinach. 23:55 Spinach is our edible flower, it's a vegetable and you know, 23:59 a lot of times people use, you can use 24:00 any greens you want. 24:02 Today we're gonna use spinach, 24:03 spinach is loaded in iron, vitamin K. 24:06 You know, they say eat your spinach, 24:08 parents try to say you want to be like Popoye, 24:10 eat your spinach. 24:11 But you know, I mean, we want to be like Jesus. 24:13 Amen. Jesus is strongest, you know. 24:16 But you know the spinach is just loaded in vitamin K, 24:19 magnesium, copper and zinc, minerals that our bodies need. 24:23 And it has chlorophyll, 24:25 any green thing has chlorophyll in it. 24:27 And we add our dates. 24:30 All right. 24:31 And people like to ask, "Well, should I cook the spinach? 24:33 Or should I eat it raw?" 24:35 You know, and studies have shown that 24:37 when you cook certain vegetables 24:38 and it's great to eat it raw. 24:40 Raw is great. 24:41 But when you cook certain vegetables 24:43 like spinach and carrots 24:45 they release enzymes, beta carotene 24:48 which helps assimilate into the body 24:50 and protects against heart disease. 24:52 So now we're gonna get right on to work. 24:53 Wash that spinach, okay. Here we go. 25:05 All right. That's good. 25:07 So let's get this. 25:09 Get our quick detox and iron 25:11 for those who are a little low on iron and... 25:18 Check that out. 25:19 Here we go. 25:22 It's good. 25:23 That's very tasty. Very good. 25:25 Okay. 25:27 I can taste the grapefruit, very good. 25:30 So now that we've eaten it, 25:34 we've juiced it, it's time to wear it. 25:45 We're gonna wear it! 25:48 Oh, Jan's gonna wear. Yeah. 25:50 All right, so here we go. 25:52 We're gonna put the tape around her 25:54 and what are we wearing today, Kimberly? 25:56 We are wearing a coconut oil and honey masque, 26:00 which consists of... 26:10 So let's get to work. All right. 26:12 And put this wonderful masque 26:14 on this beautiful pallet we have here. 26:16 So as we know honey is great to go on our skins 26:20 and our body and our faces. 26:22 And it's a gentle oil 26:25 that it just has such a great flavor. 26:27 You could look how it just... Coconut oil, yes. 26:29 Melt in your hand. 26:30 You don't even need any type of, right there 26:32 just melts right in your hand. 26:33 What just melted in your hand? The coconut oil, Jan. 26:36 So we can actually put it in a little jar 26:38 and then drizzle some honey, however you want to do it 26:40 or just, you know, cream. 26:41 Look, we're just gonna do it like this, Jan, 26:42 just like this for you. 26:45 And then we put a little honey 26:48 which is for the bacteria on your face. 26:51 All right. There we go. And we just put it around. 26:53 Nice and gentle, sister. 26:55 Your face like that and isn't that beautiful 26:57 nice and fresh. 27:00 Be gentle, Tai. 27:02 And hydrates your face. 27:04 The coconut is great to hydrate you. 27:06 And just keep you looking so wonderful and beautiful 27:08 like my baby sister here. 27:10 So we've had a great time today with you 27:13 showing you how to eat it, juice it and wear it. 27:18 We have to go. So until next time... 27:21 I like healthy foods That tastes so good 27:26 I like to eat good food What you say now? 27:29 I like to eat good food 27:33 I like to eat good food 27:40 Okay. All right. 27:43 So long. Bye-bye. |
Revised 2017-10-16