Participants: Nyse Collins (Host), Celestine Onyango-Copeland
Series Code: TDYC
Program Code: TDYC016072A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I wanna spend my life 00:19 Removing pain 00:24 Lord, let my words 00:30 Heal a heart that hurts 00:34 I wanna spend my life 00:40 Mending broken people 00:46 I wanna spend my life 00:51 Mending broken people. 01:08 Welcome to 3ABN Today Cooking with yours truly, Nyse Collins. 01:12 It's so excited to be here today 01:15 to fellowship with you all 01:17 and to discuss some important things 01:19 but we don't just wanna talk, 01:20 we wanna make some simple recipes 01:21 that is helpful and tasty 01:23 and so we're gonna have a good time. 01:25 Again Nyse Collins with SanareLife Consultants. 01:28 We run a small consulting group 01:30 that encourages people to live a healthy lifestyle. 01:33 That's why the name is SanareLife. 01:35 Now you say with me, 'sanare,' 01:37 you need that Latin tongue with that one, 01:39 and that means 'to cure,' 'to heal' or 'to restore.' 01:43 And we believe in our group, in our ministry, 01:46 that God's people will be restored to good health 01:49 as they are educated. 01:51 So our slogan is, "Restoration via education" 01:54 or some will say, via education. 01:56 And so our focus here today 01:59 is to educate people and to encourage them. 02:01 The key to education is encouragement. 02:03 I believe that most people already know 02:05 which food is good and which food is bad. 02:08 What they need to do, what they don't need to do, 02:11 so it's a waste of my time 02:12 to tell them that over and over again. 02:14 So our focus is to encourage people 02:17 to do what they already know. 02:20 Aren't you encouraged already? 02:21 A matter fact, when we look at the life of Jesus, 02:23 it says, "He came to give people hope." 02:25 He didn't come with new information, 02:27 He came just to inspire them, 02:29 to encourage them to do what they already know. 02:32 And that's what we're gonna do here today. 02:34 We have a powerful program lined up. 02:37 And the key, when we talk about education and health, 02:40 I realize it's not the big things that we do 02:44 but it's about the little thing, 02:46 life is chiefly made up of the little things. 02:49 Sometimes we try to do too much, 02:51 we try to change our diet, we try to exercise, 02:53 we try to sleep on time, 02:54 we try to do so many things and it's overwhelming. 02:57 So over the years, we have been educating people, 02:59 I realize, you know what? 03:00 I'm just gonna focus on one thing, 03:03 whether it be drinking more water, 03:05 whether it be spending more time with God, 03:07 whether it be eating, like, just do one thing. 03:11 If you notice what I'm talking about, 03:12 these are basically, habits. 03:15 These are habits that we need to develop 03:18 because if you have to keep reminding yourself, 03:20 do this, do that, then you're gonna follow up. 03:23 How many people start a health program 03:24 and what they're doing good for one day, 03:26 two days, three days, 03:27 maybe they do good for a whole week, 03:29 but then what happens after that? 03:30 They fall off, because it's not... 03:32 It hasn't become a habit to them. 03:34 And so what we realize, 03:36 we need to focus on developing those habits. 03:38 And many people say, it takes 21 days 03:39 to develop a habit. 03:41 Well, I mean, the scientist who did research, 03:43 yeah, he was onto something, what he meant 03:44 is that you start developing these synapsis in your brains 03:47 that mean you're gonna develop, 03:49 you know, that you're gonna start doing this 03:50 repetitious activity. 03:52 But what I realize, 03:54 some people could develop a habit in one day. 03:55 For me, it may take me six months. 03:57 It doesn't mean that if you exercise 21 days, 04:00 on day 22, your body is just gonna pickup 04:02 and cause you to exercise. 04:03 No, not at all. 04:04 So that means we just need to keep it up. 04:07 And so we've done, we take it to another level, 04:09 to focus on just simple habits. 04:11 So today, we're gonna learn 04:12 how to develop habits with our 24-day program, 04:15 that's right, 24 Days. 04:17 Now I know we just finished talking about 04:19 developing healthy habits and it takes 21 days. 04:21 But the key is, the reason why we added three more days 04:24 because all good comes from who? 04:26 From God, from above. 04:28 So we need another day 04:29 as a symbolic measure to represent God. 04:31 Then all of us has this opportunity, 04:33 even though we have messed up in life, 04:35 we have fallen and, you know, 04:36 we've done some things over the years. 04:38 We need Jesus who has given us this second chance to help us 04:42 and then the last step or the most important one 04:46 along with the other two is the Holy Spirit, 04:49 who reminds us on a daily basis, 04:51 "Hey, continue to drive straight. 04:53 Don't pull over at that fast food restaurant. 04:55 Don't do this." 04:57 Continue to honor God. 04:58 And so that's why we did 24 Days 05:00 to represent the body, the mind, 05:01 and the spirit, and the help of God, 05:03 the Father, the Son, and the Holy Spirit. 05:04 So here's what we're gonna do today. 05:06 We're gonna, 'cause a lot of people ask, 05:07 "Hey, some of the the recipes, how do we do it?" 05:09 I say, "Well, it's in there. 05:11 We already showed you the video." 05:12 But today, we're gonna look at some basic things 05:14 to plan our meals. 05:16 It's very simple. 05:17 If you understand the fundamentals 05:18 of menu planning or having a balanced meal, 05:21 you could eat anywhere, anywhere literally. 05:24 And some of the recipes that we're gonna cover today 05:26 is gonna be breakfast and lunch and you're gonna see them. 05:29 The first one that we're gonna look at, 05:31 as you can see here is, The Original Smoothie. 05:35 Everybody is going crazy with smoothies, 05:37 but we're gonna look at 05:38 how to make the original smoothie 05:40 and we'll talk about that. 05:41 Then we're gonna make some Easy-Breezy Almond Milk. 05:45 Some easy-breezy almond milk 05:47 is gonna be a simple one that we can do there, 05:49 you don't have to buy milk. 05:50 Then Granola's Best Kept Secret. 05:53 I know I've seen a million granola recipes 05:55 but we wanna look at the best kept secret 05:57 that granola has. 05:58 And then A Handful of Nuts Of Your Choice. 06:01 People are like, what? They say, no recipe. 06:03 We're gonna talk about that. Then we have the sumptuous. 06:05 We're gonna look at lunch, the Sumptuous Simple Salad, 06:08 which is really simple, easy and vibrant. 06:11 Then we're gonna do our Confetti Couscous, 06:13 we need some quick meals as well. 06:15 I don't have all day to be cooking. 06:16 And then if you haven't heard it before, 06:19 you hear it here first. 06:20 We're gonna make some Sauteed Cashews. 06:23 That's right. 06:25 We're gonna make some sauteed cashews. 06:26 Everybody saute in this and saute in that, 06:29 well, it's the simple things that you can make here today. 06:31 So for our first recipe, 06:33 'cause we're gonna look at breakfast, 06:34 we're gonna do the original smoothie, 06:36 the original smoothie. 06:38 So what I want you to do is grab a handful of nuts: 06:49 So I'm gonna go real quick over to the fridge here. 06:54 And I'm gonna grab some of the fruits 06:56 that we just talked about, all right? 06:59 So what I want you to do... 07:01 I closed that properly. 07:02 You have your strawberries that you can buy anywhere. 07:08 You have your blackberries, you have your kiwi. 07:10 How about a banana as well. 07:13 And many people are asking, 07:15 "So what do you do now? Do you put it in a blender?" 07:18 Well, keep the blender for later. 07:20 Yes, keep the blender for later. 07:23 You are not gonna blend this. 07:25 I want you to take a big handful 07:27 of these different fruits as you can see here, 07:29 and I want you to actually just take it 07:33 the way God created it and just eat it. 07:37 Yes, just eat it. 07:39 And I want you to put it all in the original blender 07:41 that God has given you, which is your mouth. 07:45 Your mouth is the original blender 07:47 that God has created for you. 07:48 Did you ever see the blades in there? 07:49 Some people say, "Yeah, it bites really hard," 07:51 or something like that, 07:53 because that's the way God intended. 07:55 In our program, we personally don't subscribe 07:57 to a whole bunch of smoothie this and smoothie that, why? 08:00 Because your body can do it for itself. 08:03 Your body doesn't need help, 08:05 it don't need it to be blended up. 08:07 We're not in a coma or sick and nearly dead. 08:10 We still have teeth, so use it. 08:13 That's right. Use it. 08:15 I know there's many good delicious recipes 08:17 and I'm not here to say smoothies are bad, 08:19 but what I am here to say 08:20 is digestion begins where, everybody? 08:23 It begins in your mouth. 08:25 And if you want to continue live a healthy lifestyle, 08:27 then do it the way God intended. 08:29 Chew your food. 08:30 A matter fact, when you drink a smoothie, 08:33 it skips the entry gate of the body, 08:36 the first step of digestion, 08:38 it goes straight down to that stomach. 08:40 Your God has put natural enzymes, 08:42 so when you chew the food, 08:43 it's almost like you're going to, 08:45 I don't wanna say amusement park 08:46 or a state fair or something like that, 08:48 you have to pay to get in, right? 08:50 And when you pay to get in, they just stamp 08:51 or they put a little band around you, 08:53 and you go, and you show everybody, 08:54 "Hey, I wanna get on this ride or I wanna do this." 08:56 Why? Because you have paid. 08:58 When you don't pay, they say, 08:59 "Hey, get out of here. Go back to the front gate." 09:02 And so as a result 09:04 when you blend up everything and it hits the body, 09:06 the stomach says, "Hey, who let you in? 09:09 You didn't pay. 09:10 Where is the amylase and the lipase 09:13 and the different items that God has put?" 09:14 Where, everybody? 09:15 In your mouth, to help start breaking down that food. 09:18 We skip that process and it hits the stomach 09:21 and the stomach is not ready. 09:22 A matter fact, in our principles there 09:24 and it's been a prophecy, it says, 09:26 "Hey, soft or liquid foods are less wholesome 09:29 than dry or whole foods 09:31 which require thorough mastication." 09:34 So almost a hundred years ago, 09:36 we have been giving guidance and principles 09:39 that is helping us to avoid too many of the fats. 09:42 Now let me call a timeout, you all. 09:44 I am not saying 09:46 smoothie is an abomination of desolation 09:48 on the face of the earth, 09:49 what I am saying is it's best to chew your food. 09:51 The other day I went by somebody's house 09:53 and they didn't know, 09:54 I usually just like to eat my food 09:56 and they made a smoothie for me. 09:58 You know what I said? 09:59 I said, "Hey, bless it and drink it." 10:02 I had that smoothie, I even called for seconds, 10:04 I even called for seconds, you all. 10:06 And as a result, 10:08 I mean, a little bit later my stomach is all bubbling. 10:10 But, hey, it was good, but at home, 10:12 I in general, sit down and eat my food. 10:15 So, yes, that was the first recipe 10:17 and I wanna encourage everybody to start eating your food, 10:19 spend time around the table, don't let society rush you, 10:23 because they will rush you so much 10:25 and when you get sick and God forbid, die, 10:27 they're gonna replace you, but God can't replace you. 10:29 He has a work only for you to do, 10:31 spend time with your family, eat together around the table. 10:34 One person says, "Well, I eat together. 10:36 I drink my smoothie together with my family." 10:37 Can you imagine everybody sitting with a cup, drinking, 10:39 yeah, so how was your day? 10:41 All that stuff. 10:42 No, let's eat and let's spend time together. 10:44 Is that all right, everybody? 10:46 So we're still safe, we're still friends 10:47 but that was the original smoothie direct from God. 10:51 So that was the first recipe, something fresh 10:53 and I need to do this real quick. 10:54 The key to menu planning 10:56 is having three basic principles. 10:58 So follow these three basic principles with me. 11:00 Every meal need to have three parts to it. 11:02 How many parts? Three parts. 11:04 The first part of every meal you need to have 11:07 is what is known as a fresh item, 11:09 something alive, such as for breakfast, fruits, 11:12 and or for lunch, veggies. 11:14 All right, we got that? 11:15 So breakfast, you can have fruits or lunch, 11:17 something that will be fresh, will be what, veggies. 11:19 The second part of every meal is a whole grain 11:22 or starch or a starchy veggie or something like that 11:25 which could be whole wheat bread, 11:26 brown rice, whole wheat pasta, you know, whole grain quinoa. 11:30 And then the last part of every meal 11:32 needs to be something, a natural fat, 11:34 which would be a nut and bean or especially, the nuts. 11:39 This is crucial now. 11:40 Now follow me, watch this thought process with me 11:43 about these three items. 11:44 All right? So, yeah, pay attention. 11:45 If you only eat fruits for breakfast, 11:47 what's gonna happen in about a hour? 11:49 You're hungry. You're ready to eat. 11:51 Even a vegetarian will say, "Man, I could eat a cow." 11:54 You know what I mean, because it goes through quickly. 11:56 It's based on, it's water based, 11:57 so it passes through digestion real quick. 11:59 But then if you eat fruits and a slice of toast, 12:02 you're gonna be good for about two 12:03 maybe, three hours. 12:05 But if you eat fruits, 12:06 grains and a handful of nuts which is natural fats, 12:08 would take a little bit longer to digest, 12:10 you'll be good to space out your meals 12:12 about five to six hours. 12:13 Does that make sense? 12:15 We'll talk about that a little bit later. 12:16 Today, I even have a special guest 12:18 coming on to help us with that. 12:19 So let's go to recipe number two now, 12:21 'cause we just can't eat only fruits. 12:24 So the second recipe we're gonna do, 12:25 even before the granola, we got to make some milk, 12:27 it's the Easy-Breezy Almond Milk. 12:29 Now you all have done this a bunch of times. 12:31 All you need is: 12:39 All right? 12:40 So that's the easy-breezy, it's so easy. 12:42 We almost didn't even have to show you the recipe. 12:44 All we're gonna do is take about one cup of almonds 12:47 as we see here. 12:49 Then we're gonna add two tablespoons of agave. 12:53 Now real quick, I'm in a kitchen, 12:55 I don't like dishes, so I'm just gonna pour it in. 12:57 I'm just gonna guess them a little bit. 12:59 It's about two tablespoons of agave. 13:01 You can use cane juice crystals as well, you can use honey. 13:05 And then we're just gonna add just a pinch of salt. 13:10 Why are we adding the salt? 13:11 The salt works as a natural preservative 13:13 and it helps give a flavor, and then last but not least, 13:17 we're gonna just get some water for that, all right? 13:19 So just some water. 13:21 All right, some good fresh water here. 13:24 All right. 13:26 So we're gonna put, maybe, about just about a cup there. 13:29 All right, so we're gonna add that water. 13:31 And then, now we're gonna blend this all up. 13:35 Here it is. 14:04 Now real quick, we're gonna blend it 14:06 till you don't hear the crackling anymore, 14:07 you all know how to make almond milk, 14:09 it's really almond drink, 'cause milk comes from mothers, 14:11 all right, so that's almond drink. 14:13 And then we're gonna blend it 14:14 till we don't hear the crackling anymore. 14:16 Now if you notice real quick, I'll just get this off. 14:20 All right, so if you could take a quick look there, 14:22 it is very, look at that stuff, it's pasty, 14:25 it's all thick and all of that other stuff there. 14:29 That's what we know as almond cream, okay. 14:32 If you wanna make a icing or something for a cake, 14:34 you add a lot more of the sweetener and almonds, 14:37 you make it really thick, that's the almond cream. 14:39 If you like porridge in the morning, 14:40 you can go ahead and make a little bit of this, 14:43 'cause porridge or, you know, oatmeal and stuff, 14:46 it's that milk that makes it creamy, 14:47 you can add a little bit of this, all right? 14:48 Then we're gonna add 14:50 three to four more cups of water, all right? 14:55 Now I'll tell you all something, 14:57 as soon as I blend it one more time, 14:59 so we're just gonna blend it, just to mix it all up there. 15:10 Now, here we are, 15:13 I'm just gonna put this in the sink. 15:16 Now we have, if you could take a quick look at this here, 15:19 we're gonna have a simple... 15:23 easy-breezy almond milk. 15:27 Now a lot of people always say, 15:29 I usually don't do this demonstration, why? 15:31 Because, they like creamy and smooth, 15:34 so I usually use almonds but today I'm using, 15:37 I usually use cashews but today I'm using a almond. 15:40 Why, because it provides a lot of vitamins and minerals, 15:42 it's good for people who are dealing with cholesterol, 15:44 helps it naturally lower that, also with diet and exercise. 15:48 And it's fantastic. It's a really good one. 15:52 If you don't like the grittiness of it, 15:54 all you have to do is blanch the almonds. 15:56 And so what you do is, you just put, 15:58 take a quick look here, you put it boiling water 16:01 or hot water over the almond, 16:03 if you can take a quick look at that 16:05 and then that comes off there naturally, all right? 16:07 Nice and easy there. 16:09 And then you have the skin and this. 16:10 However, I always encourage people, 16:12 "Hey, keep it on." 16:14 I know it's little gritty 16:16 but there's something I learned a long time ago, 16:17 when I used to be young before you were around. 16:19 They say if it goes in rough, it comes out smooth, all right. 16:24 I know we had a kitchen here today. 16:25 I don't wanna be talking about number twos. 16:27 But that's just a truth. 16:28 Whole wheat bread is a little rougher 16:30 than white bread but it causes things to come out. 16:32 One person said, also that means 16:33 if it goes in smooth, the white rice, white flour 16:36 then it will come out, I say, sometimes they don't come out, 16:39 that's why constipation and all of these things happen. 16:42 So, please, enjoy something, 16:44 you usually don't drink it just like that, 16:46 you always have a cereal with it, 16:47 so we're gonna show you how to do that here. 16:48 So I'm gonna put this in a fridge, 16:50 you wanna serve it chilled. 16:51 Okay. 16:53 And then I'll just put that there. 16:54 And then, however, when you put that in a fridge, 16:57 it's going to separate regular milk. 17:00 When that regular milk separates, that means it's bad. 17:02 When this milk separates, 17:03 that just means it's not processed, all right. 17:05 And now you don't have to question the ingredients 17:07 because you know everything that went into it. 17:09 We can't just be drinking milk 17:10 or they with just fruits, 17:12 we need a little cereal to go with it. 17:14 So we have Granola's Best Kept Secret. 17:17 We all know how to make granola, 17:18 so this is real quick. 17:41 We use the coriander and cardamom 17:43 instead of cinnamon and nutmeg. 17:45 So that has to be as quite simple and easy. 17:48 You must try to see, basically, 17:49 you just take the quick oats and the regular oats 17:51 and you mix those two together there. 17:54 And then let me get a spoon. 17:57 All right, so you just mix those two together. 17:59 You take the coconut, put the coconut in there, 18:02 you all know how to do this. 18:04 You mix those items up. 18:06 Then we're going to take the flour, 18:08 the flour gives it that nice fluffy consistency there. 18:13 So we're gonna mix all our dry ingredients up. 18:15 We put our sea salt. 18:18 Make sure when you put that salt there, 18:19 you mix it properly 18:21 because if you don't mix that salt properly 18:23 one morning, you're gonna be eating the cereal, 18:25 you're just gonna get a salty bite 18:27 and that's not cool at all. 18:29 And then we're gonna add our almonds, 18:31 sliced almonds there. 18:33 Fantastic. We had the milk with that. 18:36 And then we're gonna add a cardamom and a coriander. 18:40 Those are fantastic, nice, mild flavored items, 18:44 so here we go. 18:46 We mix those up properly there. 18:47 This is a excellent recipe to do with the children, 18:50 have them mix it up. 18:51 The best way to do is actually just mix it with your hand 18:53 and you are ready. 18:54 We're gonna add the cane juice crystals there. 18:59 All right. 19:01 Real easy. 19:03 If you don't wanna use that, 19:04 you can use agave, you can use honey, 19:06 you just have to make the simple adjustments there. 19:09 But everybody likes a nice little sweet granola, 19:11 that's the cane juice crystals, 19:12 a little bit better than the refined white sugar. 19:16 And so it's just another option you can do. 19:18 And then are you all ready for granola's best kept secret? 19:22 On three, three, no. 19:25 One, two, three, here it is. 19:26 And it's a simple item, as coconut milk. 19:31 What do we say, everybody? 19:32 Coconut milk. 19:34 Many times you do granola recipes 19:36 and they ask for oil or this or that. 19:39 We're just gonna add two cups of coconut milk. 19:42 I did this by mistake the other day. 19:44 I didn't have any oil 19:45 or I'm like, let me try coconut milk. 19:46 It adds flavor, 19:48 it also gives your vitamins, your minerals, 19:51 so you have the benefits of coconut. 19:53 And now you're not just, you're getting good fats. 19:56 Not just adding oil now, 19:58 but you're adding something that has good fat. 20:00 So you don't even have to even add oil anymore. 20:04 You mix that up nicely 20:06 and I'm telling you the flavor is amazing. 20:09 Flavor's amazing. 20:10 So it's going to take a little while, 20:12 you wanna mix it, preferably, 20:13 if you can do it with your hands, 20:14 I've got to cook some other recipes 20:16 so I don't have time for that. 20:17 And then you put it on a tray, 20:19 stick it in the oven on low heat about 200 20:23 and you're good for about, 20:26 I usually bake it for about six to eight hours. 20:28 Some people do it overnight. 20:29 I don't wanna get in trouble or be sued, so what I'll say, 20:32 just keep an eye on it, all right? 20:33 'Cause you know how some ovens, one oven, you put it on 200 20:37 and it really means 300 or some ovens, 20:39 you get what I'm saying. 20:41 So you know your oven and you work with it. 20:43 So basically, you mix that up, 20:45 you pour it out on the two trays. 20:48 And then, all right. 20:52 So like I say preferably mix it with your hands, 20:54 pour it out on the two trays. 20:55 You don't even have to oil the trays. 20:58 And then you go ahead, oops, sorry. 21:03 And then you put this in the oven, okay? 21:05 I already have a little batch in oven, 21:07 I already let it cool down as well. 21:09 So you guys get to see that a little bit later here today, 21:13 because this is gonna take a little while to cook. 21:16 They say slow cook is a good thing. 21:18 Fast food, you live a fast life, 21:20 here today, gone tonight. 21:22 But if you cook your food and take time to eat, 21:25 you live a long life, all right? 21:26 So that's the simple veggie, not veggie, 21:30 but granola's best kept secret and everybody remember, 21:33 what that ingredient was, 21:34 that ingredient is a simple coconut milk. 21:37 So I'm gonna go ahead, put this in the oven. 21:39 All right. 21:42 And I have that oven ready to go. 21:45 That's one and then that's two. 21:47 If you notice, it's quite a bit of granola there. 21:52 So as a result, I start that, 21:56 let me just clear that real quick. 21:59 All right, it doesn't wanna work today, there it is. 22:03 All right. 22:05 Great. Okay, so it'll get rolling. 22:07 But what we notice this, is quite a bit, right? 22:11 But you store this properly 22:12 and this will be good for literally several weeks. 22:16 And because you don't eat it all at once, you're okay. 22:19 Breakfast is crucial to have 22:21 when you're following the 24-day challenge 22:23 or any health program, you need to have breakfast. 22:26 I stay away from the ones that say, 22:27 "Don't use breakfast." All right. 22:29 So make sure you have breakfast. 22:30 So we had our original smoothie, 22:33 we had the easy breezy almond milk 22:36 which is good for the body, fights cholesterol. 22:38 If you wanna fight against high blood pressure, 22:39 use cashews in there, because it has magnesium. 22:42 If your brain ain't working all right, 22:43 dealing with the pressure and anxiety, use what? 22:46 Walnuts. Same recipe, okay. 22:48 Instead of the almonds and the cashews, 22:50 and then we have granola's best kept secret 22:52 which was the coconut milk, you can enjoy the coconut milk. 22:55 Now we're gonna move on 22:57 because that was just a breakfast 22:59 or part of breakfast. 23:00 You need to finish off breakfast 23:02 with a handful of nuts. 23:03 Everybody show me a handful. Okay. 23:06 So what I'm doing here, I'm just grabbing a handful 23:08 of maybe, almonds or you can grab a handful 23:12 of maybe, pistachio as you see here. 23:15 Just a handful. 23:16 Don't be trying to squeeze 23:18 five more pistachios and stuff in there. 23:20 Just the handful. 23:22 There are many vegetarians who are actually 23:24 they say, "Man, I can't balance my blessings, the weight." 23:28 Why? 23:29 Even though you're vegetarian, you eat so much nuts. 23:32 Take it easy, all right? So just a handful. 23:35 Now if you notice I didn't have mixed nuts here, 23:37 I had separate ones, so you choose 23:39 one nut for one day or whatever it may be, 23:41 I avoid trying to use mixed nuts 23:43 because it's just too many different nuts 23:45 and it creates a little tension there in the stomach 23:48 because you have too many different variety. 23:50 I'm not saying mixed nuts are bad, I just say, 23:52 "Hey, choose one nut for a day, just a handful." 23:54 And now you can space out your meals 23:56 at least four, five or even six hours. 23:59 And even one person say, can a diabetic? 24:01 I say with a diabetic under supervision, 24:03 if they eat whole grain meals, well balanced meals, 24:06 with their dietitian checking up on them, 24:09 man, you'll see that their sugars will be well balanced 24:12 instead of this up and down. 24:14 But again, always consult your doctor 24:16 before you make any dietary or lifestyle changes. 24:18 So that was just breakfast, y'all. 24:20 And a matter fact, one of best breakfasts. 24:21 Peanut butter and preserved. 24:24 A whole wheat bread, if you notice you have fruits, 24:26 the bread will be your grains, that's number two, 24:29 and then the peanut butter will be your natural fats. 24:32 Who knew that a peanut butter and preserve, 24:34 what they call jelly, just a healthy one, 24:37 would be considered a complete meal. 24:40 So don't get mad at the kids when they want it, 24:42 just give them the good one. 24:43 So that was just breakfast. 24:45 Let's go over to lunch real quick. 24:47 So for lunch, we need something fresh, right? 24:50 So what is fresh for lunch? 24:52 Instead of the fruits, what are we gonna do? 24:54 We're gonna do veggies, yes. 24:56 So we're gonna do some veggies fresh 24:58 for lunch as we see here, all right? 25:02 So here we go. I'm gonna grab some veggies. 25:04 And all you need is: 25:24 I, in general, 25:26 don't use excess oil even though it's olive oil 25:28 because oil is fat, it's just liquid fat. 25:31 So, please, balance yourself. 25:34 Some people they love olive oil. 25:36 Olive oil is good for me. 25:37 So one day they'll become, they start sprinkling 25:40 or we say, they baptize the salad, you know, 25:43 they become Catholic and they baptize the salad, 25:45 you know, you sprinkle all over, then the next day, 25:47 they become Baptists or Adventists 25:49 and they take a piece of whole wheat bread 25:51 and baptize it in the olive oil, 25:53 I'm like that's too much, it's just fat. 25:55 And next day, people washing, drinking olive oil. 25:58 Look, olive oil is basically liquid fat. 26:02 I'm not saying it's bad, 26:03 that means just use it, what, everybody? 26:05 Sparingly. 26:06 Just a little bit to get things going, all right? 26:09 So here's what we're gonna do. 26:10 We have our celery. 26:12 So we're gonna cut all part of that celery there. 26:16 And then, what else do we have? 26:18 We have our carrots, 26:19 so you're gonna take a carrot there. 26:21 And we're gonna cut off those ends there. 26:24 And then I have also my beets, all right. 26:27 Now I also got the beet stalk as well. 26:29 This is very good, calcium rich. 26:32 You can use this on another recipe, 26:33 just not today, on 3ABN Cooking Today, 26:36 we'll do that another time. 26:37 So basically, we cut off the stalk here 26:40 but remember, this is really good. 26:41 The other items, make sure you put this in your compose, 26:43 good for your garden. 26:45 Okay. 26:46 And then, oh, when grandma made soup, we always say, 26:49 she put everything that couldn't, 26:51 we couldn't eat in the soup, so we have that. 26:53 Now all we're gonna do is real simple recipe is 26:55 which is gonna shred these simple items, all right. 26:57 I learned this recipe when I was in South America 27:01 and I thought it was amazing, 27:02 'cause it was light, it was refreshing. 27:05 So all I'm gonna do is I'm going to grate the carrots. 27:10 All right? 27:11 And it depends how much you're making 27:15 or who you're making it for. 27:16 Okay, normally, a lot of people say 27:18 all the recipes are great but there's just too much, 27:21 so then you just do less of a carrot there. 27:24 Then we're gonna do our stalk of celery as well. 27:29 So this will be good for person with high blood pressure. 27:32 It works as a, like a depurant broth, 27:36 you can mix it with onions as well. 27:41 So that is one item that we can do. 27:44 All right, let me just get a little bit. 27:46 And make sure you don't get no fingers in a recipe, 27:48 it doesn't say, fingers in a recipe, 27:50 so watch out for that. 27:51 And then the last item is beets. 27:53 Okay. 27:55 Now real quick with the beets 27:58 because I don't... 28:00 Beets, that color's so strong. 28:02 It will go ahead and stain my skin. 28:07 I'm just gonna put on a little glove, 28:08 but when I'm at home 28:10 and I have nothing to worry about, 28:11 then I won't do that. 28:12 So I'm just gonna go ahead 28:14 and just peel a little bit of the outside, 28:15 just of the skin 28:17 and then, I'm going to grate this as well. 28:20 All right. So here we go. 28:22 So I'm just gonna grate... 28:26 grate that there, all right? 28:28 So just a little bit there, 28:30 as you know the beets have a nice strong flavor 28:32 and we'll take those items 28:34 and we're gonna put those, let me just grab this. 28:38 We're gonna put those items in a bowl. 28:39 So you have your carrots, 28:41 you have a little bit of your celery there, 28:44 and then we're gonna put a little bit of the beets, 28:46 look at that already, it looks great. 28:48 Then I'm gonna take these items, all right? 28:53 I don't have red hands now and move these items off. 28:56 And then I'm going to grab simple little piece of lemon. 29:02 And if we take the lemon now, all right, 29:05 and if we're gonna sprinkle the lemon over it, 29:08 sprinkle just a little bit, this is a real simple recipe, 29:11 little bit of lemon. 29:12 Then I'm going to take a little bit of salt here... 29:17 just a little bit of salt. 29:18 And then where is my fork? 29:22 And I'm going to just, oops, I made a mess here. 29:26 You just mix those items up 29:28 and then you have a simple, light, refreshing salad. 29:33 It looks like a little mess 29:34 but it's gonna be good on a plate. 29:36 I'll show you how that will happen here. 29:37 So now you have your fresh item for lunch. 29:40 A simple salad. 29:42 Now real quick. I travel a lot. 29:43 People say, "Nyse, how do you eat out?" 29:45 I tell them, 29:46 "My favorite restaurant is actually the supermarket." 29:50 Yes, the supermarket. 29:51 I literally go to the supermarket to eat. 29:53 And I just remember the three parts of every meal. 29:55 Who remembers what those three parts of every meal is? 29:57 I just need to buy and eat something fresh, all right? 30:01 So I need to have something fresh wherever I am, 30:04 always eat something fresh that's alive. 30:06 The second thing I would need is what? 30:07 Some kind of a whole grain and natural starch 30:10 or like, it is a whole grain or a potato or pasta, 30:15 whatever it may be. 30:16 A couple of slices of bread. 30:18 And then number three, I need a natural fat, 30:20 which would be nuts, 30:22 or even what I had for breakfast yesterday, 30:24 I had an avocado. 30:26 Avocado will work as a nice natural fat. 30:29 However, I'll say, 30:30 make sure you still have a handful of nuts 30:32 with that avocado, 30:33 because the avocados are lighter type of fat 30:36 and it's not as heavy as, 30:39 like, the walnuts or the cashews 30:43 or whatever it would be. 30:44 I also like to encourage people, 30:46 study the nuts. 30:48 Yes, study which nut is good for which. 30:50 And if you're dealing with a specific element, 30:52 then use that nut. 30:54 So it's a simple way to go ahead 30:58 and incorporate a healthy lifestyle, 31:00 so you don't have to take a whole bunch of pills, 31:02 if your doctor hasn't put you on it. 31:04 And I got to throw this out there. 31:05 There's a lot of people 31:07 who are teaching health, health, health 31:08 and they're saying, stay away from that doctor, 31:10 that doctor just wanna kill you. 31:12 I don't subscribe to that y'all. 31:14 The doctors are there to help. 31:16 If you're not feeling well, go get yourself checked out. 31:18 But most importantly, the responsibility lies on you 31:21 to take care of yourself. 31:23 Find out what's hurting? Why is it hurting? 31:25 When did it start hurting? 31:26 And let your physician know, 31:28 let your medical practitioner know 31:30 what's happening and the changes 31:31 that you are starting to implement. 31:33 So now it's more of a collaborative care 31:36 instead of, oh, they're just trying to hurt you 31:38 and sell you, I have this question for you. 31:40 If you wasn't sick and you went to the doctor, 31:42 can the doctor by law 31:44 put you on medication you don't need. 31:46 Not quite, because you're not sick, 31:48 so they have no reason to put you on. 31:50 So if they put you on medication 31:51 then sometimes, maybe, 31:53 maybe there's something wrong with you. 31:55 So now let's follow those simple laws of health 31:56 and that's what we're trying to do 31:58 in the 24-day program, is help us get back on track. 32:01 However, you can't just eat salad for lunch. 32:04 A lot of times, I go out once in a while with friends 32:06 and I wanna eat and they say, 32:08 "What do you eat? You're vegetarian." 32:09 And where they're ready to order 32:10 and I'll say, "Hi, I'm vegetarian. 32:12 What do you have on vegan or plant base?" 32:13 They say, "Well, we have salad." 32:14 I'll say, "Okay, I'll take a salad." 32:16 And then when I finish the salad, 32:17 I'll say, "What else do you have?" 32:19 "Well, we have more salad." 32:20 I'll say, "Excuse me, I'm not a rabbit. 32:21 I need food, I need something to eat, okay?" 32:25 So we can't just eat salad and expect that to be 32:28 vegetarian, all right? 32:29 You need some more food to go along with that. 32:31 So our second recipe here for lunch as we see here 32:34 is the Confetti Couscous, that's right. 32:38 The Confetti Couscous. 32:40 All you need is: 33:09 There it is. 33:10 Simple recipe that you can do for everybody. 33:13 So what you wanna do, all right. 33:15 You wanna get to your fire going a little bit. 33:18 You just wanna take two, 33:20 about two cups of the veggie broth 33:24 as we see here. 33:26 About two cups approximate, yeah, 33:28 I know I'm in a kitchen here, 33:29 so I'm trying to keep it simple, 33:31 trying to avoid the dishes. 33:32 So you wanna get that going. 33:34 And then you want to also have your time, 33:38 oh, you always got to cook with some fresh herbs, 33:41 some raisins, different items like that. 33:45 And then you should be good. 33:46 This is a real quick simple recipe 33:49 that everybody can do. 33:51 So work with me here. 33:53 And so I'm gonna let that boil just a little bit. 33:56 All right, so just a little bit. 33:57 And then I'm gonna get the other item. 33:59 So I have my roasted red bell peppers, 34:02 roasted red bell peppers and I'm gonna chop that up. 34:09 All right. Yeah, forgive me. 34:11 I'm gonna use the same board and then I'm gonna let the... 34:16 I'm gonna let the water boil a little bit 34:18 and then I'm just gonna grab a bell pepper out of here 34:23 as we see, oh, I've got to check on that, 34:25 make sure that's not boiling yet. 34:26 And then we're just gonna, the roasted red bell peppers 34:29 add a little bit of flavor, okay? 34:31 So add a flavor. 34:34 I just need some little bit of flavor there 34:37 as we see, so just chopping with me. 34:43 All right, then I'm gonna get... 34:46 some of that good couscous, all right? 34:49 So let me just grab that couscous here. 34:51 If you notice, this is almost boiling little bit. 34:55 So now what I want to, I'm gonna take... 34:59 I just need my vegan butter here 35:02 or you can use a little bit of olive oil. 35:04 This goes ahead and it adds a nice little flavor to it. 35:07 All right. 35:09 And then have my sprig of thyme. 35:12 Fresh is always best, 35:15 even though I got some of this. 35:17 When we get that going, I'm gonna put in... 35:21 my red bell peppers, that's gonna be flavorful. 35:24 And then you'll notice, 35:25 I'm trying to save a little bit, 35:27 I'm saving the couscous for the end. 35:31 Why? Because couscous cooks so fast. 35:35 It's like literally, 35:37 one of our other programs called Meals to Go. 35:39 You can literally use that, so now that it gets going. 35:43 I'm gonna pour the couscous, it's about, what did we say? 35:46 A cup and a half or something like that? Yeah. 35:48 I'm gonna pour that in there and I'm gonna add 35:50 just a little bit. 35:54 All right, there you go. It's nice and ready. 35:58 Lovely. 35:59 And for those who don't like to cook or don't have time, 36:02 this would be one of the best recipes to do. 36:04 Then we'll add some salt to that. 36:08 Little bit of salt, give it some flavor. 36:10 And while that is going, that really cooks super fast. 36:14 So keep a eye on it, you can go ahead now 36:16 and take that and put it on low heat, 36:20 cover it up. 36:21 Then that was just your grain. Okay? 36:25 So that was just the grain that you have there. 36:27 We need the third part of every meal. 36:29 The third part of every meal is some form of a natural fat. 36:33 So I'm going to come back to this here shortly, 36:36 when our next recipe is, as we get the next recipe going 36:40 because this one takes a little bit of time, 36:42 but it's so simple and so easy to make. 36:45 And here it is, what is it? 36:47 It's our sauteed Cashews. 36:52 That's right, sauteed Cashews. 36:54 All you need is: 37:17 However, when you get this recipe rolling, 37:20 as we all know cashews. 37:22 I'm going to go over here and grab 37:23 some of the stuff there for my cashew, 37:26 sauteed Cashews. 37:27 As you know cashews are little bit hard, right? 37:30 Not hard but it's actually one of the softer nuts, 37:32 but it's still a little firm. 37:35 So what we need to do with these cashews is 37:38 we need to go ahead 37:40 and we need to boil them, all right? 37:42 So here's the key to make in the sauteed cashews. 37:45 You need to boil it first, all right? 37:48 So I got some already on the stove boiling 37:51 and while that gets boiling, 37:53 I'm going to go ahead and clean up a little bit, 37:55 you know we're in a kitchen, so we're making a mess. 37:58 So I'm just gonna clean up a little bit. 38:00 I already used the butter, 38:01 so I'm gonna put this back in a fridge. 38:03 I already got my sprigs of thyme, 38:05 so I'm gonna save that for another recipe. 38:07 And then last but not least, 38:09 oh, I forgot one of the key ingredients, 38:12 it's almost there, is some raisins. 38:15 So you got to have the raisins in there. 38:17 So add the raisins in there, let that cook a little bit. 38:21 And then it's gonna be nice and fine, 38:22 that's gonna give it a nice flavor for, 38:24 when we say confetti, you think of a party, 38:27 and that party needs to have different flavors, okay. 38:30 So even now I'm a savory type person, 38:33 a little bit of sweet in there, 38:35 really mixes it up quite a bit, okay? 38:38 So here we go. 38:40 I'm gonna put that on low, 38:41 make sure that's there on low heat. 38:42 Then I'm gonna put my items back in the fridge. 38:45 So I can get everything ready 38:49 because I have everybody coming over. 38:53 My fruits, don't forget that was fresh for breakfast. 38:56 Okay? 38:58 So now we're gonna do, 39:01 the sauteed cashews so I have that. 39:05 And then, when the couscous is closer to finish, 39:09 you wanna take some cilantro. 39:12 At the end, you wanna chop that up nicely there, 39:14 as you see some simple cilantro, 39:17 we're gonna leave, so we're gonna leave that here 39:18 for a little bit and we're gonna 39:20 put that on top of our confetti couscous, all right? 39:25 So as I make a little bit of room here, 39:28 I hope so far it's making sense of 39:31 what we're discussing about complete meals. 39:33 This is crucial, I even invited a special guest 39:36 and should be on shortly, 39:39 a registered dietitian to share with us, 39:41 why it's very important to have a balanced meal? 39:44 Because if our meals are in balance, 39:46 now why are we gonna be 39:47 missing out on vitamins and minerals. 39:49 Like I said, vegetarians just don't eat veggies 39:52 but also you can be hungry all the time. 39:55 Have you noticed, 39:57 like, when you made that transition to a lifestyle, 39:59 you avoided some other food products, 40:01 you're always starving, it's like, 40:03 "Oh, my goodness. I'm always so hungry." 40:05 And that's probably 40:06 because we haven't been having a well balanced meal. 40:10 Okay, so while this gets going, that's almost done here. 40:13 My cashews are about to start boiling. 40:15 Now, I'm gonna get my onion, my tomato, 40:20 my coconut milk as we see here and my tomato sauce, all right? 40:25 So I'm gonna pull these aside. 40:27 That's for later. 40:29 I'm gonna save this here and where's my washcloth? 40:33 I'm gonna wipe this down 40:34 because I'm gonna need to go ahead 40:36 and cut up our onions, all right? 40:39 Onions and garlic are really the anchors of flavor 40:43 for the sauteed cashews, the onion and garlic. 40:45 So they're about to be ready. 40:48 I'm gonna take the confetti rice 40:51 confetti couscous off of the stove. 40:57 My cashews are ready and then what I'm going to do 41:01 is I'm going to go ahead 41:04 and saute some of the key ingredients. 41:10 Now if you notice, we have the onions, the garlic. 41:12 Garlic, real simple. It's the first ones I wanna do. 41:15 All you do with the garlic is you wanna take a hard item 41:19 and you just wanna, you just wanna crush it. 41:23 Okay? 41:24 If you notice with the garlic sometimes, 41:27 it's always hard trying to peel it. 41:30 I don't have problems peeling anymore 41:32 'cause I just crushed them up, all right? 41:34 Now if you have a crusher, 41:36 I know you can do a presser as well 41:37 but I just like to go ahead and do that, why? 41:40 Because look, that goes ahead 41:43 and that just comes right off, all right. 41:47 That's one. 41:48 Here it is, comes right off, that's two. 41:50 So I wanna put... 41:52 I know, I said two garlic cloves, 41:53 you could probably even put three, 41:55 literally, the more the better, this really adds flavor. 41:58 This is a dish that I learned from my friends 42:04 who are from the beautiful island of Haiti. 42:07 Yes, from Haiti. 42:09 I saw it one time, 42:10 in one of the meals, they had cashews. 42:12 And I'm like, "Whoa, 42:14 you're supposed to blend that up, 42:15 you're supposed to do something with that." 42:16 And they were like, "No, we just go ahead 42:19 and we cook the cashews." 42:22 And I was shocked because normally, 42:24 you know, for many years 42:25 we usually just blend it up or we do something like that. 42:27 They said, "No, we cook our cashews." 42:29 So I started to look at it, 42:31 I tried to learn a little bit 42:32 and as a result, 42:34 I said, "This is the recipe that I need to share 42:37 'cause it's real simple and easy to make." 42:40 So we have that going there. 42:43 And then, so let's get that fire going. 42:46 We wanna take a little bit of our olive oil 42:49 and pour the olive oil there. 42:52 And then we're going to go ahead 42:55 when you get that going. 42:56 This will be crucial. 42:58 This is what gets the house hungry 42:59 when they start smelling all of the good flavors 43:05 that comes from the garlic. 43:07 So we're gonna put a little bit of salt there. 43:08 Then we're gonna chop up our onion as well, okay? 43:13 So let's get that going. 43:15 So we're gonna mix that up a little bit. 43:17 You could put it on medium to high heat 43:19 as you see there and then we're gonna get 43:22 our onion going as well, all right? 43:27 So the onion, you can do it many different ways, 43:30 if you just dice it, that's fine. 43:31 Make sure you have a good knife. 43:32 This knife is a little special today, 43:36 so let's get that. 43:44 All right, so we have our onions there, 43:47 I'm gonna take out that bottom part as well. 43:51 So you wanna have a good amount of onions, 43:53 a good amount of garlic 43:54 and then what we're gonna do, 43:56 we're gonna saute these items together. 44:03 All right, so here we go. 44:05 I'm just gonna go ahead 44:06 and I'm gonna pour all of this in here. 44:09 Look at that, 44:10 so it's getting up a little bit. 44:11 And then... 44:16 we wanna get that going. 44:17 Then you wanna put it a little bit lower. 44:27 So that's gonna get going. 44:32 All right. 44:33 And then you also get not only good flavor 44:35 but the nutritional benefit there. 44:38 Then we're gonna get our tomato as well. 44:45 I'm just gonna chop these up real quick, oops. 44:49 Make sure you have sharp knives for these. 44:51 And then you could also add tomato sauce, all right. 44:56 So here we go. 44:57 We have that going. 44:59 I'm not gonna put all of it, 45:00 I'm just gonna put a little bit. 45:01 I want some big chunks as well, 45:03 it just adds a little texture to the recipe. 45:05 So if you know, as I'm just chopping it all up... 45:09 I'm gonna add that. 45:12 So when that's sauteed, it's gonna be nice. 45:14 Then who remembers, 45:16 what's one of the key ingredients? 45:17 I'm gonna put a little bit of that coconut milk... 45:23 and little bit of that tomato sauce... 45:29 and get that going. 45:31 Now you see my cashews are already, 45:34 my cashews are already soft, 45:36 so I don't need to cook them more, more and more, 45:41 because they're already soft. 45:42 So if you could take a quick look here, 45:44 this is what the, the boiled cashews look like, okay? 45:48 So I might get this one going, put it over higher, oops. 45:53 So that's what it looks like there. 45:55 So I'm just gonna pour out the excess water. 45:57 Okay. 46:01 Pour out the excess water. 46:04 Now you'll say, just pour out the excess water. 46:06 Don't pour out the cashews 46:09 'cause these things are too expensive 46:10 to be wasting them, all right? 46:12 Now we're gonna have to mix this up, 46:15 cook that in there nicely. 46:17 And then I'm going to pour the cashews in there. 46:20 It's about a cup of cashews there. 46:23 Now take a little time to saute and marinate. 46:26 I'm gonna put a little bit of tomato sauce. 46:30 But when it's done, it is delicious. 46:33 It just looks, 46:34 and when I first saw it, I was like, "What is that?" 46:36 So it looks a little unique. 46:38 But you saute it 46:40 and then you, you're gonna put this over 46:45 you're gonna put this over your confetti rice. 46:47 Let me just get a little bit more salt 46:49 as we see here. 46:52 You can add different items to it. 46:54 Some people they like to use sage 46:57 or some people use some other ingredients, 46:59 I won't tell you about because we know 47:01 those other ingredients are not ideal. 47:04 Okay, some people use pepper and stuff like that. 47:06 Some even use, 47:08 they say, "Well, pepper is good for you, 47:09 especially the cayenne." 47:11 And I say, "Well, let's find a little balance here." 47:14 Cayenne is helpful when a person is using it 47:16 maybe, for emergency situations 47:20 like medicine or something like that. 47:22 That's a good item, 47:23 but there's a simple rule of thumb, 47:25 anything that goes in hot 47:26 and comes out hot shouldn't be used. 47:29 So do I use it? 47:30 Like I said, "Yes." 47:32 You have a cold or flu or something like that. 47:33 But the consistent use of it 47:35 is probably not something that we use, 47:37 some other people do and that's up to them. 47:39 I always say, "Look, you already know that 47:41 it's related to the pressure going up a little bit." 47:43 And people say, "Why is that?" 47:44 Well, when a person has really low blood pressure, 47:46 what do they do? 47:47 They take that cayenne, 47:49 they put it under their tongue 47:50 and it helps to elevate that blood pressure. 47:51 Well, that's just what it does. 47:53 So now when your blood pressure is normal, 47:55 the cayenne says, "Oh, don't elevate anymore." 47:57 It actually can elevate a little bit more. 47:59 And even in the writings there 48:00 in the Spirit of Prophecy, says, 48:02 "Hey, watch out for the fiery or spicy foods, 48:04 because they cause you to also want to drink." 48:08 At the same time it's heathen and we know 48:10 that's not a ideal thing that we wanna subscribe to. 48:13 So I just, well, tell people to find that little balance, 48:16 study to show yourself approved 48:17 and make sure you have well balanced meals. 48:21 If you notice here, it's coming out nicely, 48:23 it will cook, don't worry, the consistency... 48:27 Cashews will still have that little, that little... 48:30 How do I say? 48:32 Tough texture, a little bit to it. 48:33 It's almost like water chestnut. 48:35 You know, water chestnuts, 48:36 you cook and you still bite into it, 48:37 it's still little crunchy. 48:39 Well, that's one of the ways that cashews will have. 48:41 And then we're gonna take this a little bit later 48:44 and we're gonna put this on a side 48:45 of that confetti couscous, 48:48 with that fantastic simple salad 48:50 and you're gonna enjoy it. 48:52 And I hope it made sense. 48:53 So remember, let's go to those three basic principles 48:55 of a complete well balanced meal 48:57 that we're trying to implement on a 24-day challenge. 49:00 As we see the first thing we want to do is 49:02 make sure we have something fresh in our meal, all right? 49:05 So for breakfast, whether it be fruits 49:07 or lunch, veggies, 49:08 and then second thing is 49:09 we wanna have some kind of a whole grain starch, 49:13 whole grain which would be your starchy, 49:14 your carbs and stuff like that, 49:15 which would be bread, whole wheat pasta, 49:17 whatever it is. 49:18 And then finish off with a natural nut 49:19 and or bean, all right? 49:21 This would give the natural fat 49:24 that will curb and hold your appetite 49:26 and it's the simple 24-day challenge, 49:29 because we can't be cooking everyday, 49:30 so it's a way to find a balance. 49:32 So if you want more information, 49:33 you wanna contact us, 49:34 you wanna start the 24- day challenge 49:36 or you wanna invite us to your group 49:37 or your church or your business, 49:39 let us know. 49:40 You're gonna see our details here 49:41 and we're going to come back 49:43 with our special guests here shortly. 49:48 If you would like to contact Nyse Collins, 49:50 you can do so by writing to Sanare Life Consultants, 49:54 Post Office box 100118, 49:58 Brooklyn, New York, 11210. 50:02 That's Sanare Life Consultants, 50:04 Post Office box 100118, 50:07 Brooklyn, New York, 11210. 50:11 You can call them at 817-719-3099. 50:16 That's 817-719-3099. 50:21 You can also visit them online at SanareLife.com 50:25 That's SanareLife.com. |
Revised 2017-02-09