Today Cooking

Incredibly Delicious Vegan Specials

Three Angels Broadcasting Network

Program transcript

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Series Code: TDYC

Program Code: TDYC018025A


00:01 I want to spend my life
00:07 Mending broken people
00:12 I want to spend my life
00:18 Removing pain
00:23 Lord, let my words
00:29 Heal a heart that hurts
00:34 I want to spend my life
00:40 Mending broken people
00:45 I want to spend my life
00:51 Mending broken people
01:10 Hello, and welcome to another 3ABN
01:13 Today Cooking program.
01:14 My name is Jason Bradley.
01:16 And here with me today is Dr. Dona Cooper-Dockery.
01:20 And she is the founder of Cooper Wellness Center.
01:23 And I'm excited to spend time with you today
01:26 and try these delicious dishes
01:28 that you're going to be preparing.
01:30 Tell us a little bit about you and your background?
01:33 Well, thank you so much for having me.
01:35 It's a really pleasure being here on 3ABN.
01:38 So obviously, I'm a doctor.
01:40 What kind of doctor?
01:41 Board certified in internal medicine.
01:43 Nice.
01:44 And I have been practicing for about 27 years or so.
01:46 Okay.
01:48 I'm from way down South Texas,
01:50 Rio Grande Valley.
01:52 Wow! Okay. I used to live in Texas...
01:55 Oh, really? But I was in Dallas.
01:56 Ah! That's about eight hours from Moran.
01:58 Wow! Yeah, Texas is a huge state.
02:01 Huge state.
02:02 So tell me a little bit about Cooper Wellness Center.
02:05 What takes place there?
02:07 Alrighty.
02:08 So, of course, I have been practicing
02:10 in Rio Grande Valley for 21 years.
02:12 But in 2011,
02:14 my area was the fattest in the United States,
02:17 the fattest and the sickest.
02:19 Really?
02:20 As a result of that comes, diabetes, hypertension,
02:24 and heart disease.
02:25 I was somewhat tired of practicing
02:27 the same old way medication, medication, medication.
02:32 So I decided then to open a wellness center
02:36 where I would educate patients
02:39 on how to use the healthier lifestyle
02:42 to change your disease process to reverse and prevent,
02:46 and even cure their disease process.
02:49 That is how the center was born.
02:53 Wow!
02:54 So basically, kind of where you can,
02:58 eliminate the medication...
03:00 That is right.
03:01 And attack the cause.
03:03 That's right.
03:04 And the cure is in food...
03:05 The cure is food.
03:07 A lot of times.
03:08 And I have a lot of patients who we have,
03:09 you've seen at the wellness center,
03:11 they have learned how to eat differently,
03:14 how to use food as medicine,
03:16 how to take a holistic approach to their health.
03:19 So food, exercise, meditation, divine intervention.
03:23 Now when you say meditation,
03:24 what kind of idiom you're speaking
03:26 of meditating on the Word.
03:27 On the Word of the Lord, prayer.
03:30 Actually, we have Bible study groups
03:32 at our wellness center.
03:34 Okay.
03:35 And we've seen significant changes.
03:36 Yeah, we just want to clarify, meditating on the Word.
03:40 That's right. There you go.
03:41 Got you. Yes, yes.
03:42 So you also have a 12-week...
03:44 Two wellness programs. Two wellness programs.
03:47 What's involved in that?
03:48 Alrighty, so my center,
03:50 I have a classroom for education,
03:53 I have a kitchen
03:55 to teach the patients how to cook,
03:56 I have an exercise, a gym.
03:58 Okay.
03:59 So the patients will come once a week
04:01 for the educational classes,
04:02 we talk about food, what food to eat.
04:05 We talk about the eight laws of health, right?
04:07 Okay.
04:08 They would come back a second day for exercise.
04:11 They would have the cooking demonstration.
04:14 And so forth, they'll be taught,
04:16 you know, how to use food as medicine,
04:19 what foods are the best food,
04:22 and then we teach them how to change lifestyle.
04:24 And I've had patients for example, gentleman,
04:27 who was weighing 400 pounds,
04:28 diabetic, high blood pressure, high cholesterol.
04:32 He came in,
04:34 he learned how to use a holistic approach to health.
04:36 Okay.
04:37 He got off his diabetes medication,
04:39 lowered his blood pressure.
04:41 I mean, amazing.
04:42 We have so much health miracles there
04:45 that I am just loving medicine now than before.
04:49 See, I like that
04:51 because you're not just masking the symptoms.
04:54 No. You're treating...
04:55 The root cause. And attacking the root cause.
04:57 That's right. That's right. Absolutely. Absolutely.
04:59 You know, let's jump into these recipes.
05:01 What are you going to be making today?
05:03 Well, this one is a cashew nut loaf.
05:06 Okay.
05:07 Many patients,
05:09 when they're told to get off the meat,
05:10 they think, "Well, what am I going to substitute it with?
05:12 Where am I going to get my protein?"
05:14 This is a protein dish.
05:16 Okay. So a cashew nut loaf. Nut loaf.
05:19 Okay. What else can we expect for today?
05:22 Oh! There's so many things.
05:24 We're going to be doing roasted vegetable,
05:27 that's a one pot meal.
05:28 Okay.
05:30 I'm going to be doing a gravy to go with this loaf.
05:32 Okay.
05:33 I'm going to be cooking brown rice,
05:34 basmati brown rice.
05:36 Okay.
05:37 So you're in for a surprise in a treat.
05:39 Oh, yeah. And I want to taste everything.
05:41 There you go. So I'm looking forward to it.
05:43 Now, what are the ingredients...
05:46 In this one? With that loaf?
05:47 All right, so we have our cashew nut.
05:50 This is our main protein source.
05:52 Then I have my brown rice. I have my soymilk.
05:57 I have binder with the bread. Okay.
05:59 And then I have various spices. Okay.
06:01 Very, very simple recipe.
06:03 Let's read the recipe.
06:04 All right, there we go...
06:40 Okay. Some salt.
06:41 Well, sounds good too. I love onions.
06:43 I was telling you before, I love onions.
06:46 I'm excited with that recipe.
06:47 Onions are great, not only for the flavor
06:49 but it's an anti-inflammatory food.
06:52 Okay.
06:53 So it fights inflammation,
06:55 and even it can help to suppress cancer cell growth.
06:59 So I use onion in a lot of my recipes.
07:01 Wow!
07:02 All right, so we're going to start right now then
07:05 with my cashew...
07:06 Which we're going to blend that.
07:10 And if you want you can presoak that.
07:13 Okay. I'm going to add my milk.
07:17 All of the two-cup unsweetened milk.
07:19 Right.
07:21 Then I'm going to partially blend.
07:24 And so let's put it up here. Okay.
07:26 And we're going to partially blend this one.
07:28 Make sure...
07:29 Make sure I cover this all the way.
07:31 All right. So you're going to do the work just...
07:35 That's good 'cause this is very powerful.
07:36 That's good? Yeah, that's good.
07:38 You don't want to have it too softly blend.
07:40 Got you.
07:42 Then we're going to add our rice,
07:43 maybe we can lower this time at the rice.
07:46 This is already cooked
07:47 and this is cooked brown basmati rice.
07:49 Okay.
07:50 One cup of rice has about five grams of protein.
07:54 So this is adding protein to the dish as well.
07:56 Wow! It's also good for fiber too.
07:58 Absolutely.
07:59 And if they are diabetic,
08:01 the fiber is great to lower the blood sugar.
08:03 Okay. All right?
08:04 Fiber also lower your cholesterol,
08:06 so fiber is wonderful.
08:08 Then we're going to add this. This is just for binding.
08:14 Got you. So we can use this.
08:15 We're going to blend this out.
08:17 Okay.
08:18 Alrighty.
08:20 Then we're going to add in our onions.
08:23 Okay.
08:25 All right, let's see.
08:27 Let's add our onions in.
08:28 Then we're going to kind of partially blend this
08:31 to get it going all the way down here.
08:34 Let us see what you can do for me, Jason.
08:36 Partially blend that,
08:38 and then I'm gonna add the rest.
08:39 All right. Okay.
08:44 Tell me when.
08:45 Go ahead. Okay, I see you.
08:51 Okay, let's stop. It's kind of...
08:53 Put just down, we have to get this going.
08:58 All right. Sometimes...
08:59 Every now and then, it gets a little stuck in there.
09:00 It's a little stuck in here, right.
09:02 So we're just gonna see how we can get this going.
09:04 Let's try that again, Jason. All right.
09:16 These blenders are usually great.
09:18 Yeah.
09:19 See how we get this going.
09:21 It should be going anytime soon.
09:23 All right. All right.
09:24 Let's try this one more time, Jason.
09:26 All right.
09:32 That's good. That's good.
09:34 I'm going to add the rest of ingredients.
09:35 Okay.
09:36 This is my celery that is chopped already.
09:38 All right.
09:40 All right.
09:42 And then I'm going to add my herbs.
09:46 So this is our soy sauce or Braggs.
09:49 Or Braggs.
09:50 Okay.
09:52 And these are just the herbs.
09:53 This is the parsley.
09:55 Parsley.
09:56 Two tablespoon of parsley.
09:58 All right. This is my thyme.
10:00 Two teaspoons of thyme.
10:02 That's just for flavor.
10:03 All right. Alrighty.
10:05 My sage.
10:06 Sage is great because this is a good dish
10:08 for Thanksgiving.
10:10 It gives you that feel of Thanksgiving.
10:11 All right.
10:12 You know, that's one of my favorite holiday too...
10:14 That's right.
10:16 Primarily for the food.
10:18 This is my celery seeds.
10:21 And then I'm gonna add my salt.
10:23 Alrighty.
10:24 Here hypertensive patient, we want to watch the salt,
10:27 but salt also gives the flavor.
10:29 Okay.
10:30 Let's see if we could get this going here.
10:32 All right.
10:33 Let's see what we need to do here.
10:35 And just kind of mix it around.
10:36 Mix it around a little bit.
10:39 Okay.
10:42 Let's try that. See how that works.
10:54 Okay, that's good.
10:56 All right.
10:57 We are gonna just continue to mix this.
10:59 It wants to get a little stuck there.
11:01 Yeah, let's just get it going.
11:02 Okay.
11:06 All right, it's almost there
11:07 because we don't want to get it too soft.
11:09 Uh-huh!
11:10 Alrighty, so we're just going to mix this up a little bit,
11:14 and then we're gonna pour it into our bacon loaf container.
11:19 Let's try it out, Jason.
11:21 All right.
11:29 All right, Jason, let's take it off.
11:32 Then I'm just gonna mix it...
11:34 Okay.
11:35 Right here.
11:37 If this happens at home, it's not a problem,
11:39 just keep mixing.
11:40 Or you could pour it out into a container
11:42 and continue mixing it.
11:43 It's one thing about the kitchen,
11:45 you have to be ready to adapt.
11:46 You have to be ready to change anything that goes wrong here.
11:49 This is wonderful. This is almost ready.
11:53 All right, now sometimes,
11:56 you could add some browning to this,
11:58 so it could look just like the real thing.
12:01 I think this is great. Okay.
12:02 Jason, I'm gonna apply some oil to my baking dish.
12:07 All right.
12:08 I'm gonna pour.
12:09 So here we go.
12:11 We can apply the oil here.
12:14 Okay.
12:16 Then we're going to pour some here.
12:20 I'll get that for you. Here we go.
12:21 And then we're going to bake.
12:23 This is actually very delicious.
12:26 I like this at home when I'm having guests.
12:30 It is tasty,
12:33 filled with a lot of protein, see?
12:36 And it should not be too liquidity,
12:39 so it could get it firm when it's baked.
12:41 So this is actually
12:43 the consistency you want to have.
12:45 Alrighty.
12:46 So here we go, Jason.
12:48 We're going to stick this into oven.
12:50 Now for serving
12:52 if you're going to serve about eight people...
12:53 Okay.
12:55 Then you will be having about 300 calories here in a slice.
13:00 Okay. Alrighty.
13:02 So, Jason, you want to sit this in the oven for me...
13:04 Sure. While I put this in the back.
13:07 All right. Alrighty.
13:09 Put this in the oven.
13:11 And that is our cashew nut loaf,
13:13 very delicious.
13:15 We'll serve that on a bed of green leafy vegetables.
13:19 I can't wait for that.
13:20 Right. And I have the gravy coming up next.
13:23 Yes.
13:24 All right, that's gonna be a baking at 350 degrees.
13:27 Three-fifty for how long?
13:28 One hour. One hour.
13:30 Okay. All right.
13:31 So what goes into the gravy?
13:33 Ah! Let's look at that recipe.
13:35 That's right. Let's see if we have the gravy.
13:38 That is delicious.
14:07 That's it.
14:09 Wonderful. I'm looking forward to getting into this recipe.
14:12 So where do we start?
14:13 Well, we start simple
14:16 by sautéing our garlic and onion.
14:21 So let's turn the stove on.
14:23 All right.
14:24 And we're going to sauté in a small amount of water,
14:26 so we're not using oil in this recipe.
14:30 Which is healthier for you. Healthier for you.
14:33 That's right.
14:34 So we're going to start with our onion.
14:36 Nice.
14:37 One of my favorites.
14:38 Yeah, me too.
14:40 This is really healthy, onion and garlic.
14:42 All right.
14:44 You know, this can help with the immune system.
14:46 So we're going to sauté that with our mushrooms.
14:51 Alrighty.
14:53 And we're just going to sauté for a couple of minutes.
14:55 We can put that in here.
14:57 Very good.
14:58 Alrighty.
15:00 So we're going to sauté.
15:01 It's a very simple and easy recipe.
15:04 So we sauté.
15:05 We have a little bit of water in here.
15:07 And then we are gonna put in our milk.
15:12 Okay.
15:13 Alrighty.
15:15 We're gonna put in the soy milk for body.
15:19 We're gonna continue to let this cook,
15:20 and we're gonna add the slices.
15:23 Lovely.
15:24 So this is our soy sauce.
15:26 Braggs is actually Braggs, two tablespoons.
15:29 And then we're going to add the sage,
15:35 and then some more for a seasoning.
15:40 And I like to use McKay's.
15:42 That's very simple, vegan type.
15:45 And we're gonna let this simmer for a little bit.
15:47 So it's gonna be cooking here for a little bit.
15:51 Seems like it's gonna have a lot of flavor,
15:52 and I can't eat bland food.
15:54 Me neither.
15:55 Like I refuse to eat bland food.
15:57 That's right.
15:58 It's tempting to believe that when you're vegan
16:00 or you're vegetarian,
16:01 the food should be bland,
16:02 but no, it can be tasty and delicious, okay?
16:04 That's right.
16:06 And that's we're cooking today, delicious vegan recipe.
16:09 Wonderful.
16:10 So we're gonna let this simmer for a little bit.
16:12 It's not yet boiling.
16:13 Okay.
16:15 So how long do you normally want to let it simmer?
16:18 Oh, about five minutes.
16:20 About five minutes, okay. Let's bring it to a boil.
16:22 And the hardest part is to get the flour in
16:25 without getting it sticky, all right?
16:26 Got you.
16:28 So let's bring this to the boil
16:29 and then we're gonna add our flour.
16:30 We're gonna be whisking this.
16:32 Okay. So that it doesn't clump up.
16:33 Exactly. It can be smooth. Nice.
16:35 Now, Jason, these recipes are in my book.
16:37 Have you seen my cookbook?
16:39 I have seen your cookbook actually.
16:42 "Incredibly Delicious Vegan."
16:43 "Incredibly Delicious Vegan," right?
16:45 Nice.
16:47 And this is actually more than a cookbook.
16:49 I have a meal plan there.
16:51 And I've used the same meal plan
16:52 that we used at my wellness center
16:55 for my patients who are doing so well,
16:57 reversing diseases and getting off medications.
17:00 Wow! So you have meal plans for different...
17:04 Right.
17:05 So like diabetes,
17:07 you have a meal plan for diabetics?
17:08 This is how we work, usually,
17:09 when you discuss plant-based meals,
17:12 it's just one recipe for everybody,
17:14 one meal plan.
17:15 So if the person starts eating a plant-based,
17:18 you know, meal plan...
17:20 Okay.
17:21 It will lower the blood pressure,
17:22 lower the sugar,
17:24 they're gonna lose weight
17:25 and that will take care
17:27 of the root causes of the problem.
17:28 But then like, let's say a person with hypertension,
17:31 right?
17:32 So they would add less salt,
17:34 maybe then what the recipe calls for, is there...
17:36 Well, the recipes are usually low salt anyway.
17:39 Okay. Low salt, low fat.
17:41 So if you're hypertensive, or if you're diabetic,
17:44 or if you want to lose weight,
17:46 you can get this book,
17:48 use the same recipes, and you have very good results.
17:51 Nice. Nice. All right?
17:53 So let's bring this to a boil.
17:55 And if you notice here, I have these in weeks.
17:57 So I have week one, week two.
17:59 Oh, wow! To week four.
18:01 Then I have breakfast, dinner, and lunch.
18:05 So if you were to follow this recipe,
18:07 you're gonna be losing weight,
18:09 and you're gonna see significant health benefits.
18:11 Nice. Okay.
18:12 I like this traditional tofu scramble.
18:15 It is so delicious.
18:17 You know, a lot of times people have the scrambled tofu,
18:19 it has no taste, it's very bland.
18:22 When you have this one,
18:23 you think you're actually having scrambled eggs.
18:25 It's very delicious. Yes.
18:27 So we're gonna whisk in our flour now to a boil.
18:31 And this gonna be the hardest part of it.
18:33 So we're gonna be whisking this.
18:35 And remember, these are all low salt.
18:37 Okay.
18:39 So if the listener want to add more salt, it's okay.
18:42 You can also add more spices. Okay.
18:45 You know, I'm from the Caribbean,
18:46 and I love fresh thyme.
18:48 Got you.
18:49 So in my recipes, I have a lot of thyme.
18:52 So you can add whatever you want here, okay?
18:56 So we're gonna bring this.
18:57 Let's see if we could turn this down, Jason,
18:59 it's a little too high.
19:00 All right.
19:01 And we're gonna get this gravy going.
19:04 Now, Jason, already have some loaf
19:07 that I made earlier on.
19:08 Uh-huh!
19:09 And this gravy goes nicely with the loaf, right?
19:12 Yes.
19:13 So I'm gonna let you taste this pretty soon.
19:15 Okay.
19:16 We're gonna keep this cooking a little longer.
19:17 I'm looking forward to it.
19:19 Yes, so let's whisk it some more,
19:20 so it doesn't become grainy.
19:22 Uh-huh. Alrighty.
19:24 And then we have our mushroom here.
19:28 Sometimes, what I like to use...
19:30 Can you smell that? Yeah, that smells good.
19:31 Smells like Thanksgiving, right?
19:33 That's smell good. With the sage, yes.
19:34 I tell you, honestly,
19:35 like I normally don't like mushrooms
19:37 but this gravy smells so good that I am going to try it.
19:41 It is really delicious.
19:42 We'll let everything simmer
19:44 and cook for a couple minutes more.
19:47 And we're gonna serve this with our meat loaf.
19:51 Oh, yes.
19:52 And you gonna see how delicious it is.
19:54 Yes.
19:55 Alrighty, so we're gonna let the simmer little longer.
19:57 It takes a little while for the flour to cook,
19:59 you know, 10, 15 minutes.
20:02 But of course, this is TV time...
20:03 That's right.
20:05 We're not gonna keep it cooking for that long.
20:06 No, we're not. Alrighty.
20:07 So we're gonna have you taste the finished product.
20:09 Okay.
20:11 While this stays, let's lower this a little bit.
20:14 We're gonna let this cook a little longer, Jason,
20:15 and we're gonna reach over for our finished product,
20:18 and you're gonna be tasting the...
20:20 Meatloaf and gravy.
20:21 Meatloaf and the gravy, all right?
20:23 All right.
20:25 Let's get our plate here.
20:26 We're gonna put that there.
20:27 Oh, yeah.
20:29 Why don't you taste that, Mr. Jason?
20:31 Yes.
20:32 Alrighty.
20:34 We're gonna cut into our loaf,
20:35 and we're going to add some gravy to it.
20:37 Jason, you want to do that?
20:39 Yes, let me just...
20:40 Let me keep this whisk in here.
20:42 All right.
20:43 All right, so let's reach over for the loaf, Jason.
20:46 Here, you cut a piece of that loaf.
20:49 I'm gonna cut it. It looks so beautiful.
20:51 I'm just gonna cut a little piece
20:52 here off the back.
20:54 There you go.
20:55 Make sure I don't knock this over.
20:58 Okay.
21:00 And then you put some gravy on it.
21:02 And it's nice to serve it on a bed of green.
21:05 Do you wanna taste some of this too, right?
21:06 Why not? Put it right there.
21:07 I might eat this...
21:09 I might eat the whole thing now.
21:10 No, no, no.
21:12 We need to share this.
21:13 Okay. It is delicious.
21:14 Sharing is caring.
21:16 That's right. All right.
21:17 So this is looking good.
21:18 I like this.
21:20 Just take a little while longer to cook.
21:22 Okay, Jason. All right.
21:23 And then you have a spoon,
21:25 they want to put a little gravy on that.
21:26 Yes.
21:28 I feel like I'm at the buffet.
21:30 Well, why not?
21:33 We're serving delicious vegan specials today.
21:36 All right.
21:38 Yes, I want some of that nice.
21:39 You want some of this one? Yeah.
21:41 All right. Some of that nice hot gravy.
21:42 Go ahead and try some of this one.
21:44 All right.
21:45 There you go. I'll just take some of that.
21:46 Just put it there.
21:49 See what it tastes like.
21:53 I'm gonna get a little more...
21:54 There you go, Jason.
21:56 Saucy.
21:57 All right. Alrighty.
21:59 Taste it and you tell me.
22:00 You be the judge today.
22:02 Okay.
22:03 See if we're great with that,
22:07 while I continue to whisk this.
22:10 Say my blessing real quick.
22:11 All right, Jason.
22:13 Good.
22:14 That's right. We whisk the soup.
22:16 All right.
22:17 Tell me what it taste like, Jason.
22:21 Is it Thanksgiving in your mouth?
22:25 What do you say?
22:27 Tastes good? It is.
22:28 That loaf is good.
22:30 It is delicious.
22:31 It's our Thanksgiving special, alrighty?
22:33 And they can be served anyway.
22:35 I taste the onions nice.
22:37 The sage.
22:39 It got really good texture. Yes.
22:40 Fantastic.
22:41 So this is almost done...
22:43 Okay.
22:45 Cooking.
22:47 And it's ready to go.
22:52 All right. All right.
22:54 So that was good.
22:57 I can't wait to eat the rest of that.
22:58 I'm so happy you enjoyed.
22:59 I can't wait to try this after the show as well, Jason.
23:01 Yeah.
23:03 What's our next recipe?
23:04 All right, so it's gonna be our roasted vegetable delight.
23:11 So this is what we're gonna be using.
23:44 And that's all you need, Jason.
23:45 All right.
23:47 Well, that sounds wonderful.
23:48 Now where do we begin?
23:49 All right, so this is a very simple recipe,
23:51 it's filled with lots of vegetables.
23:53 Okay.
23:55 And, of course, with vegetables you have your vitamins,
23:57 your phytochemicals, and your nutrients, alrighty?
24:00 So we are gonna begin with our zucchini.
24:05 Okay. All right.
24:06 What's zucchini good for?
24:08 Zucchini is good for every things.
24:09 It's filled with water.
24:11 Okay.
24:13 It's filled with fiber, lots of vitamins.
24:15 Okay.
24:17 If somebody wants to lose weight,
24:18 zucchini is the way to go
24:20 because there are not lots of calories.
24:23 Okay.
24:25 It's calorie poor but nutrient-dense.
24:27 Got you. All right.
24:28 So how do you...
24:29 This is easy to be cooked,
24:31 so we don't want to cut these too fine.
24:33 So we're gonna make sure they're nicely cut,
24:38 all right, about this size, all right?
24:41 So we're gonna cut the zucchini,
24:42 and we probably want to get
24:44 not a small zucchini but medium size.
24:47 Okay.
24:48 Alrighty?
24:50 So we're going to chop this, discard that section,
24:54 and then we're gonna cut here.
25:00 We're gonna cut this up. This is very simple.
25:02 Somebody comes from work,
25:04 they can put this recipe together.
25:07 And in 45 minutes, this is actually ready to go.
25:11 Nice.
25:12 So it's not super labor intensive.
25:14 No, it's not, very easy.
25:15 Got you.
25:16 So we're gonna get your bowl, which I have right here.
25:18 Okay.
25:19 All right.
25:20 And we're going to add all of these recipes here,
25:23 all these ingredients, zucchini in here.
25:28 Then we're gonna add the broccoli.
25:31 Now broccoli, this is high in protein and high in calcium.
25:36 So someone has osteoporosis
25:39 or don't want to have osteoporosis,
25:41 then this is the way to go.
25:43 Broccoli. What about cauliflower?
25:44 Is it the same?
25:46 Cauliflower, these are called cruciferous vegetables.
25:48 Okay.
25:50 These are great to prevent cancer,
25:52 as a matter of fact,
25:54 a study was done that showed that patient
25:56 who consumed cruciferous vegetables,
26:00 cauliflower, broccoli, kale, cabbage,
26:04 lower the risk for colon cancer.
26:05 Oh, wow!
26:07 Adding whole grains to that, and folic acid,
26:09 which you can get from your banana
26:11 and other fruits.
26:12 Okay.
26:14 So we're gonna mix this all up together here.
26:16 Okay?
26:18 Alrighty.
26:19 And then we're going to add our onion.
26:22 And onions are good for what again?
26:23 I told you, these are just wonderful,
26:25 anti-inflammatory.
26:27 So if you have arthritis...
26:29 Arthritis.
26:30 Any type of inflammation...
26:31 Exactly. Got you.
26:33 Build your immune system.
26:34 We're going to add the Braggs, this will give us enough salt.
26:39 And we are gonna add our onion ring soup.
26:43 Okay.
26:44 We had some tofu somewhere here to be added.
26:49 Can you check in the back if I left it over there?
26:51 Sure.
26:52 Okay.
26:54 Now if we're missing the tofu, that's okay too.
26:56 We're gonna mix this all up.
26:59 All right.
27:00 And then we're going
27:02 to spray our dish here or sheet.
27:06 We're gonna layer that in our sheet.
27:08 Okay.
27:09 And then we're ready to go, all right?
27:11 So it's very, very simple.
27:13 And as I say,
27:14 one serving of this only give about 70-calorie.
27:17 So this is a good for anyone trying to lose weight.
27:20 You still have the fiber,
27:21 so you're not gonna be feeling hungry.
27:23 Got you.
27:24 They keep you feeling fuller longer,
27:25 so no need to snack here.
27:28 So this is extremely simple.
27:29 That's nutrient-dense
27:31 that won't give you that bloated feeling.
27:32 That's right. Got you.
27:33 Nutrient-dense, but calorie poor.
27:36 And you won't feel lethargic.
27:38 Absolutely not.
27:39 With all the vitamins here, lots of vitamin A,
27:42 lot of vitamin C,
27:43 lots of calcium here, and iron in this recipe.
27:47 It's great for the skin.
27:49 It's great for just about anything.
27:50 So we're going to add
27:53 some cinnamon on to our pan here.
27:56 Okay.
27:58 Then we're gonna pour this on.
28:03 So this is actually a complete meal,
28:05 adding the tofu in here with all those vegetables.
28:08 So we're gonna layer this here.
28:11 Sorry, layer this out.
28:15 Okay.
28:16 And I really like to cook this for my family
28:18 because this is so simple, so easy.
28:22 And if you like all the spices,
28:24 you can add your all the spices here as well.
28:27 And this is good to go, so...
28:30 Now, where did you learn how to cook?
28:33 And when did you learn how to cook?
28:35 Jason, I grew up with my grandmother,
28:38 and she was a great cook in Jamaica.
28:39 Really?
28:41 She won first place
28:42 every year almost in international cooking.
28:46 So I learned to cook from her.
28:48 And then as I changed my practice of medicine
28:51 to become more holistic in approach...
28:53 Uh-huh.
28:55 I had to just start making my own recipes.
28:56 Wow!
28:58 Do you ever do any of the Jamaican jerk tofu?
29:02 I do Jamaican curry tofu.
29:04 Curry tofu.
29:05 Which we're gonna be cooking on this show.
29:07 Okay.
29:08 And you're going to enjoy that.
29:10 Oh, yeah. I'm looking forward to that.
29:11 So here, we're almost done.
29:12 We're going to cover
29:14 with our foil which I have right here.
29:16 Oh, boy.
29:17 And then we're gonna bake at 400.
29:23 Four-hundred degrees?
29:25 Degrees. Okay.
29:26 For about 10 minutes covered.
29:27 Okay.
29:29 Then we're gonna remove the foil and leave
29:32 for another 15 minutes uncovered.
29:35 So let's put it in.
29:36 All right.
29:37 Three-fifty, or four-hundred for 10 minutes.
29:42 And then removing the foil.
29:45 All right.
29:46 This is delicious, Jason.
29:48 And as I mentioned before, you can eat as much,
29:52 and you will never gain weight, all right?
29:55 So do you like to taste the finished product?
29:58 This is TV, so we don't have a lot of time.
30:00 Absolutely, I would love to taste the finished product.
30:02 So I have a finished product here for you
30:05 in the interest of time, so it's right here.
30:08 All right.
30:09 Why don't you taste and tell me what you think?
30:11 Let's see.
30:12 I'll make sure I get some tofu, some hot peppers.
30:17 All right, tell me what you think, Jason.
30:22 Good?
30:23 Very flavorful.
30:24 Right.
30:26 Now is that firm tofu
30:27 'cause it's got a nice consistency?
30:28 This is extra firm tofu.
30:30 And you can see here that you have different colors,
30:33 different colors of vegetable bring different nutrients,
30:38 different vitamins.
30:39 Got you.
30:40 You have covered a lot of vitamin A, beta carotene,
30:43 and as we mentioned, the broccoli has...
30:47 Cruciferous.
30:48 Yeah, just about so many different nutrients,
30:51 calcium, protein, fiber.
30:54 And this is what you need.
30:56 If you want to lose weight, prevent or reverse diseases.
31:01 Yes, and that's well-balanced.
31:02 As I mentioned well-balanced low calorie.
31:05 And as I mentioned,
31:07 I have a lot of patients
31:08 who are doing fantastic eating this way.
31:10 Wow!
31:12 So you've seen a tremendous amount
31:14 of weight loss?
31:15 Yes, I have a lady, 77 years old, she came in,
31:19 she was weighing 300 pounds, diabetic, hypertensive,
31:23 depressed, joint pain.
31:25 She came into the program "12 Weeks to Wellness,"
31:28 she lost 50 pounds.
31:31 Wow!
31:32 She got rid of her walking cane,
31:34 she reversed her diabetes.
31:37 And, of course, depression was gone.
31:39 Okay.
31:40 And she decreased her medication
31:42 for hypertension.
31:43 Wow!
31:44 So we're using food as medicine at Cooper Wellness
31:46 and Disease Prevention Center in the Rio Grande Valley.
31:49 And delicious food with that.
31:51 Delicious.
31:52 Yes. All right.
31:53 So what are we gonna make next?
31:55 Next, I think we're gonna do our curried tofu
31:58 that we just spoke about.
32:43 And that's it.
32:45 That sounds pretty flavorful.
32:46 It is very delicious, Jason.
32:48 So where do we begin?
32:50 We're gonna begin with you.
32:51 Oh!
32:52 You're gonna help me right now,
32:54 you're going to be cutting my tofu.
32:55 Okay.
32:57 See, we're not at the taste testing part.
32:58 So I'm gonna cut the tofu. No, you're gonna be working.
33:00 Okay, I got you.
33:01 Yes, you're gonna cut it more or less like this.
33:03 Okay, so want that thick.
33:04 And then across, okay?
33:06 Then I'm gonna pour the oil in the pot,
33:08 so we can get this vegetable oil.
33:11 Two tablespoon of salt, we get this hot for the tofu.
33:15 And we're going to be searing the tofu until golden brown,
33:22 all right?
33:24 Now you can also bake the tofu as well
33:26 but today we're going to be searing.
33:28 So let's see if we have enough heat here.
33:31 There we go.
33:32 That's good. Right.
33:34 So when the oil is hot,
33:35 we're gonna place that in here, Jason.
33:38 Okay. Let me see.
33:39 I think we're warm.
33:40 You want to hand that to me?
33:42 There we go.
33:43 We are going to place them and we're gonna sear them
33:47 on all the sides.
33:48 All right. Alrighty.
33:50 So make sure we drain the tofu,
33:52 so we don't have this splashing of the oil
33:54 'cause the tofu is soaked in water.
33:56 Okay.
33:57 So you want to drain that well, all right?
33:59 We're gonna put this in.
34:01 Yeah.
34:02 Be careful when you try this at home.
34:04 Yes.
34:05 Don't burn yourself because it's...
34:07 It can be a problem.
34:09 It's pretty hot.
34:10 Yeah, and this is the water that you're hearing right now.
34:13 Okay. Alrighty.
34:14 So we're gonna sear that.
34:17 Or we can bake this.
34:20 All right?
34:21 Which one do you prefer?
34:23 I prefer bacon.
34:25 Bacon. Right.
34:26 Okay.
34:27 But I wanted to cook 'cause most of the stuff
34:29 we've been cooking, we have been baking.
34:30 Yes. All right.
34:31 So I wanted to cook here.
34:33 That's why we're doing this.
34:34 I like the sound of the sizzling.
34:36 Yes, exactly.
34:37 So we're going to be turning this to see
34:38 if we're getting them brown
34:40 and this is going to be searing small amount of oil
34:42 as I mentioned,
34:44 only about two tablespoons full,
34:46 you could even decrease that, just frame your pot.
34:49 Okay.
34:50 You can see here,
34:52 we're getting them brown, Jason.
34:53 Can you see that? Oh, yeah.
34:54 Alrighty, so it doesn't take a lot long to get them
34:56 really nice and seared.
34:59 And then we will add our coconut milk.
35:04 Okay. All right?
35:06 So let me just continue searing a little while longer, Jason.
35:09 All right.
35:10 And then we're gonna add the coconut milk.
35:12 And that is going to give us that Caribbean flavor.
35:15 I love it.
35:17 Yeah, it is really delicious.
35:19 And this is one of my family favorites.
35:21 Okay.
35:22 So you grew up on this.
35:23 Yes.
35:25 And I like to take it to potluck as well.
35:28 You know, usually the guests love them,
35:30 coconut curry tofu.
35:32 Got you.
35:33 Alrighty, so I think we are okay here.
35:37 So you're gonna sear this until golden brown,
35:39 so it becomes a little firmer.
35:41 And then we will add
35:43 our coconut milk to this, all right?
35:45 All right.
35:46 So let's go ahead and add this.
35:49 All right, very good.
35:51 Then to this we shall add our carrots.
35:57 Right?
35:58 Nicely cut.
36:00 Carrots have beta carotene.
36:01 Beta carotene, with the fiber, vitamin A, great for the eye,
36:06 fiber is fantastic.
36:07 We're gonna put our potato and these are cubed,
36:11 and this is just to give it that saucy texture.
36:15 Alrighty. Got you.
36:17 Then we're gonna be adding the onions.
36:20 My favorite.
36:21 Yeah, a lot of spice.
36:24 Give it a lot of flavor, and the garlic.
36:27 You notice I'm cooking with a lot of garlic and onion.
36:31 I love the garlic and onions,
36:33 I just need to have a breath mint handy.
36:34 Well, it's all right.
36:36 You just want to have a strong immune system,
36:37 it's okay.
36:39 That's right.
36:40 We're gonna add our curry powder to this,
36:44 and then this is our cumin and turmeric, made from cumin.
36:49 This is a fantastic to fight any infection,
36:53 build immune system.
36:55 Turmeric is good for joints and for inflammation.
37:00 So we're using here food as medicine.
37:02 So if you take like some, let's say turmeric,
37:05 and broccoli, or cauliflower,
37:08 that'll really help bring down inflammation.
37:11 Yes. That's 'cause broccoli...
37:12 Turmeric, garlic and onion.
37:15 Garlic and onion.
37:16 It is the onion. Yes, yes.
37:17 And if you want to add some fruit to that anything
37:19 with vitamin C.
37:21 Okay.
37:22 Lemon and oranges.
37:23 Beautiful.
37:25 What does the broccoli do again?
37:27 High in antioxidants or...
37:29 The broccoli high in antioxidant, high in fiber,
37:33 is the king of vegetables.
37:35 Okay, high in protein, high in calcium.
37:39 Okay.
37:41 A lot of people don't realize that we can get enough calcium
37:42 from foods.
37:44 So it helps with the osteoporosis.
37:45 Exactly.
37:47 Alrighty, and there's certain vitamins that we need,
37:52 that we get from all these fruits and vegetables.
37:54 Alrighty.
37:55 This is our salt, and then this is our onion.
38:00 Okay. Nice.
38:02 And then, now,
38:03 if you're from the Caribbean or from Jamaica,
38:04 you know, we cook with a lot of fresh thyme.
38:07 Give it a nice taste.
38:09 All right?
38:10 So we gonna let this simmer for a while.
38:12 Okay.
38:14 Okay, this will take a little while.
38:15 Approximately, how long do you like to let that simmer
38:18 at home?
38:19 About half an hour.
38:21 Half an hour, okay.
38:22 So it takes a little while,
38:24 but the end product is just fantastic.
38:25 It's very, very delicious,
38:27 you can smell the flavor, right?
38:29 It is delicious.
38:31 You know, you notice that I use tofu.
38:33 Yes.
38:34 And tofu is made from bean curd soy bean.
38:36 Okay. All right.
38:38 Tofu is very high in protein.
38:41 And tofu is so versatile.
38:43 You use tofu for protein, you can use it as a dessert,
38:48 you could use it to make cheese.
38:50 Really? You can use it as a dessert.
38:51 What kind of dessert can you make with tofu?
38:52 Oh, I'll tell you, tofu parfait.
38:54 Okay.
38:56 You could use it to make so many different things.
38:59 Tofu really takes on the flavor of whatever you add to it.
39:03 Got you.
39:04 So if you add vegetables, or if you add fruits,
39:07 and it takes that flavor of a dessert.
39:10 Okay.
39:12 If you add things that are savory, savory spices,
39:15 then it takes the flavor off maybe your protein
39:18 so this is very, very delicious here.
39:21 That smells amazing.
39:23 At our wellness center, we
39:24 use a lot of tofu in different recipes.
39:28 So we're gonna let this simmer for a little while
39:30 and then we're gonna go from here.
39:33 Now, do you normally want to cover
39:36 that and let it simmer?
39:37 Or do you simmer it uncovered?
39:39 No, I will cover it.
39:40 And we have the cover here.
39:42 We're gonna cover this,
39:43 let it simmer for a little while.
39:45 Okay.
39:46 Now, is this in your cookbook as well?
39:47 This is in my cookbook,
39:49 and I have the cookbook right here.
39:50 Why don't you get it, Jason?
39:51 Let's take a look at this.
39:53 Yes.
39:54 So incredibly delicious vegan recipes and meal plans.
39:58 Okay.
39:59 So as I mentioned, I have 28 days meal plan here,
40:02 I have 117 delicious recipes.
40:07 Breakfast, lunch, and supper.
40:11 And if you were to purchase this book,
40:12 you realize that the suppers
40:15 are very light because I always,
40:17 you know, tell my patients
40:19 that if they were to eat a heavy meal at supper,
40:24 they tend to gain weight because there's no time to use
40:27 that extra calories.
40:29 Yes.
40:30 And we all know that we should eat like a king
40:31 or queen during what?
40:33 Breakfast.
40:35 Yes, I'm horrible, I can't admit it.
40:38 I'm horrible with that like.
40:40 Why? Why is that?
40:41 A lot of times I don't eat breakfast
40:42 a lot of times, unfortunately...
40:44 You need the energy.
40:45 Well, I wake up, have worship,
40:47 and then I'm rushing and then I gotta get to work.
40:48 Yeah, but now you need to start your day with energy.
40:51 So breakfast is always good.
40:53 I like breakfast.
40:55 So I start with an early breakfast,
40:57 a late dinner,
40:58 which is a heavy dinner
40:59 and maybe no supper or light supper.
41:01 Okay.
41:03 Once upon a time, Jason,
41:04 I was 25 pounds more overweight.
41:07 And I changed my eating habit and I lost 25 pounds,
41:12 lowered my blood pressure.
41:14 I was not hypertensive but I was pre-hypertensive.
41:18 Okay.
41:19 So getting that extra weight off,
41:21 I got out of that range of being hypertensive
41:24 or pre-hypertensive became and I'm now normal.
41:27 And that is why I encourage my patients to use food
41:30 as medicine.
41:31 When did you become so passionate?
41:33 Was it around that time that you became?
41:35 Ten years ago,
41:36 so I have always been
41:37 vegetarian for many, many years.
41:39 I've been through the Adventist system,
41:41 high school, college, medical school and everything.
41:43 Okay.
41:44 So vegetarian, that's lacto-ovo.
41:47 But 10 years ago,
41:48 I changed my focus and became just plant-based.
41:51 Got you.
41:52 Then I improved my health.
41:54 And I started to share
41:55 the same thing with my patients,
41:57 practice the same way.
41:58 And I have a lot of patients who are enjoying better health.
42:02 I have a gentleman recently, he came into the practice,
42:05 was on blood pressure medication for 30 years.
42:10 For 30 years?
42:12 He came and he said, "Dr. Cooper,
42:13 I want to be off medication."
42:15 So what we did, we put him,
42:17 you know, in 12 Weeks to Wellness program.
42:20 And in four weeks, he got off his drugs.
42:24 In four weeks? Four weeks.
42:26 And he has remained off blood pressure medication
42:29 and is doing fantastic.
42:31 Blood pressure is so normal.
42:33 Praise the Lord.
42:34 So food can actually be your medicine,
42:36 you just have to be disciplined.
42:38 Yeah.
42:40 And that's the hard part.
42:41 Let's check on our dish here and see where we are.
42:43 Yes, so you're talking.
42:44 That's right. Let's see where we are?
42:46 I set this over here.
42:47 Let's lower that somewhat,
42:48 can you lower the heat for me, Jason?
42:50 I sure can.
42:51 Yeah, just lower that.
42:53 Yeah.
42:54 It is coming together nicely.
42:57 Yes, it smells amazing.
42:58 But I don't know that we're gonna be able
43:00 to keep this cooking for 30 minutes on camera.
43:03 Yeah, I don't think so either.
43:04 But, Jason, we do have some pre-prepared.
43:07 Which is my favorite thing.
43:08 And I want you to try that.
43:09 So let's fetch that.
43:11 And, Jason, you're gonna try that for me.
43:13 That's right.
43:15 I'm gonna take a little bit from over here.
43:21 And you tell me what you think.
43:22 Nice piece of tofu there.
43:24 It had some carrot.
43:25 Yeah, I need to get a potato.
43:29 All right. Let's see what we've got here.
43:31 All right, tell me what do you think, Jason?
43:37 What do you think?
43:38 It's flavorful. Yes.
43:40 Now if you were Jamaican, in Jamaica,
43:42 we put this Scotch bonnet pepper to this.
43:45 Oh, that's authentic Jamaican curry.
43:48 Yeah.
43:50 I like that.
43:51 I like jerk style seasoning too.
43:54 Next time I come back,
43:55 I'll do the jerk for you, Jason.
43:57 I'm looking forward to it.
43:58 All right.
44:01 Let's lower this.
44:03 It's almost ready.
44:05 Okay.
44:07 Very good.
44:09 So, Jason, are you going to buy one of the cookbooks.
44:13 I'm gonna wait for you to come back and cook it.
44:16 All right, that's good enough for me.
44:18 But I like you going for that commitment though.
44:21 I like that.
44:22 All right, Jason.
44:23 This looks good.
44:25 All right, so this is almost done.
44:27 You can see how beautiful it looks.
44:29 We will simmer a little longer while we cook something else.
44:35 So what do you want me to cook?
44:36 This goes nicely with rice.
44:39 That sounds good with some rice.
44:41 That's muddy brown rice.
44:43 That's gonna be our next recipe.
44:45 What's in it?
44:46 All right, let's see what's in it.
45:17 So where do we start with this recipe?
45:20 This is a fantastic recipe.
45:22 We're going to be using basmati brown rice.
45:24 Okay.
45:25 A lot of people don't know how to cook the rice
45:27 and how to make it flavorful.
45:28 Okay.
45:30 So we're gonna add some vegetable to it,
45:31 give it some life and some flavor.
45:33 Nice.
45:34 So we're gonna start with our carrot.
45:35 I'm going to shred some carrot here
45:37 to get two cups.
45:39 Okay, so it's gonna be two cups of shredded carrots.
45:42 Let's see how much I can get here.
45:49 And, you know,
45:50 carrots are really good in vitamin A,
45:53 beta carotenoid, fiber,
45:56 and just good for vision, for health.
45:59 Yeah, definitely need some carrots
46:00 to persevere my vision.
46:02 To fight cancer, it is fantastic.
46:05 So we're gonna add it to our recipe.
46:07 Carrots are good for fighting cancer, right?
46:09 Yeah, well the beta carotenoid is antioxidant.
46:11 Oh, got you.
46:12 And you know, that prevent cell death.
46:15 And protect the cell from oxidation, from cancer.
46:17 Right.
46:19 So these are wonderful.
46:20 So we're gonna shred some here.
46:22 Two cups, and get that into or,
46:25 you want to turn on the stove for me please.
46:28 Yes, ma'am.
46:29 Okay, so let's get going.
46:34 And you can probably add...
46:36 On low, correct?
46:37 Yes. And add the oil there.
46:39 One teaspoon full of oil.
46:42 I'm going to measure this to see if I have two cups.
46:46 Okay.
46:51 All right, you've been making some really good recipes.
46:55 I love to cook.
46:57 And I say you because you've been doing it.
46:59 I think we, come on.
47:01 You've been doing it, I've been tasting it.
47:03 But I think this is a great partnership.
47:05 Yes.
47:06 And we're discussing food as medicine here.
47:08 So we have two cups.
47:09 We are then gonna add this to onion.
47:12 Okay. All right.
47:13 And then the garlic,
47:15 you can add the garlic for me in a minute.
47:17 And I'm gonna chop these broccoli.
47:22 Okay, finely chopped.
47:26 Gonna get two cups as well.
47:29 When you're done with that, you're gonna add this.
47:32 You want to stir that a little bit until translucent,
47:35 first before you add that.
47:37 So I'm getting you cooking here, Jason.
47:39 Yes.
47:40 Do you cook at home, Jason?
47:42 Yes, I do cook at home.
47:43 All right.
47:44 I cook pretty well at home if I must say so myself.
47:46 Fantastic.
47:47 It's not always the healthy.
47:49 But that's what I'm here today for
47:50 is to learn health aspect of cooking.
47:52 Exactly, learn some great, delicious,
47:55 healthy recipes that you can use at home.
47:58 And as we mentioned, Jason, we're using food as medicine.
48:01 Yes. There you go.
48:03 So you can eat and be healthy.
48:06 All right, Jason, you can add that there.
48:09 The carrot, two cups.
48:11 And I'm gonna get to you in a minute,
48:13 this finely chopped, two cups of broccoli.
48:17 This is very easy, very fast, and very delicious.
48:24 Nice.
48:25 All right, so you're gonna have a lot of fiber.
48:27 May I have measuring cup?
48:28 Yes.
48:30 Alrighty, so I'm gonna add my broccoli.
48:32 Let's see if I have two cups here.
48:37 Just keep stirring that.
48:39 Broccoli helps with osteoporosis.
48:41 You're learning. Okay.
48:42 You're learning. All right.
48:44 I'm getting down.
48:45 Remember because of the high calcium content.
48:48 Yes. Right?
48:49 It's a cruciferous vegetable
48:51 that is really good to fight cancer as well.
48:53 All right?
48:55 So let's add in the broccoli.
48:58 We're almost there.
49:00 All right.
49:02 You'll never believe what I made to eat
49:05 when I was like five or six years old?
49:07 Give me a break. What did you make, Jason?
49:08 All right, I made a gourmet ketchup
49:11 and raisin sandwich.
49:12 Ooh! I wonder how that tasted? It was absolutely disgusting.
49:15 It was disgusting. Oh, my God!
49:17 The only reason why I did it
49:18 was because I got smart with my brother,
49:20 and he got mad at me and when I was hungry,
49:22 he didn't want to make me anything to eat.
49:24 So you tried to make it for yourself?
49:25 Yeah, I had to be the independent
49:26 five or six year old
49:28 that I was at that time, you know?
49:29 Good. Good. And you say you like to cook.
49:31 So now you're doing some more delicious things, right?
49:33 Well, now I'm doing some delicious things.
49:35 I wouldn't consider that delicious.
49:38 Two cups.
49:39 All right, let's add in. You mean this again?
49:41 No, that's it.
49:42 We're gonna add in our garlic there.
49:44 All right.
49:46 Yeah, I'll tell you what?
49:47 That ketchup and raisin was just horrible.
49:49 Oh, my goodness.
49:50 Let's add this as our savory seasoned salt.
49:53 All right.
49:55 We're going to just add in some vegetable stock.
49:58 Okay.
49:59 And then we're ready to add our rice.
50:01 It's just very simple. Nice.
50:03 So we don't want to overcook the vegetables.
50:06 When you overcook, you are losing nutrients.
50:09 So let's stir that in.
50:11 And that really defeats the purpose.
50:12 Exactly.
50:14 You want to make sure
50:15 you're enjoying all the nutrients in your meal.
50:18 That's right.
50:19 So let's stir it up together,
50:20 we're going to add maybe teaspoon of salt.
50:22 So I'm going to do a pinch of salt, sea salt.
50:25 Sea salt is healthier, more mineral.
50:29 All right, so let's stir that in, Jason.
50:31 And essentially, it is colorful,
50:35 but essentially that is it.
50:36 Oh, wonderful.
50:38 Right? Yes.
50:39 And then you can prepare that with your curry tofu,
50:44 with your, any protein that you like.
50:47 Got you. And that is healthy.
50:50 Nice. All right.
50:52 So and then how long do you normally
50:54 wanna let this sit on the stove?
50:55 Oh, maybe about over five minutes or so.
50:58 Above five minutes. Okay.
51:00 Because remember, the rice is already pre-cooked.
51:02 Yes.
51:04 And do you remember how to cook the brown rice?
51:06 Brown basmati rice?
51:08 No, you have to fill me in on that one.
51:11 It's one cup of rice to two cups of water.
51:15 Okay, so it's two to one ratio.
51:18 Because the rice, the brown rice has more fiber,
51:20 it takes a long time to cook.
51:21 And as we mentioned, we need the fiber, right?
51:25 Fiber tend to lower the blood sugar rise,
51:29 fiber is great to lower cholesterol,
51:32 and fiber is good for constipation.
51:34 I have patients coming in, "Doctor I'm constipated.
51:37 What can you give me?"
51:38 Okay, so I'll ask now, tell me,
51:40 "Are you eating fruits, vegetables, nuts and seeds?"
51:43 "No, Doc."
51:44 So then of course what would I say?
51:46 Well, you need more fiber in your diet.
51:48 Exactly. For healthy female you need...
51:52 A female needs about 28 grams of fiber per day,
51:55 and for a male about 35 grams.
51:59 Thirty five grams? A day, at least.
52:01 I might have to check my diet for 35 grams.
52:05 I don't know if I...
52:06 You see, I need more brown rice then.
52:08 You need more brown rice, you need more vegetables,
52:11 more fruits, seeds, nuts.
52:14 All that, that's great fiber content.
52:18 So I'll tell the patient, you need to read the label
52:20 and start adding the fiber up.
52:22 But also increasing consumption of water is important.
52:25 Yeah.
52:26 Because if they're packed with fiber
52:28 and they're not drinking enough water,
52:30 they can still become constipated.
52:33 So they have to ingest
52:35 at least eight ounce glasses of water per day
52:39 if they're healthy, if they have good heart health,
52:41 and good kidney function.
52:43 Got you. All right?
52:44 Now, you do health seminars and stuff too, right?
52:46 I do health seminars all over, internationally and nationally.
52:50 Wow, okay.
52:52 And how long have you been doing the health seminars?
52:56 Oh, maybe the last 10 years or so.
52:59 Jason, I think that is... Yeah, that is coming together.
53:01 I've stirred it enough times there?
53:03 Yes. Okay, it's time to...
53:05 You know, recently, Jason, I was in Ghana, Ghana, Africa.
53:08 And I took a group of doctors or nurses...
53:11 You can turn it off.
53:13 And in one week, we saw 3,000 patients.
53:17 You saw 3,000 patients in Ghana?
53:21 Yes. We baptized over 300 people.
53:25 Wow!
53:26 We did health seminar every day
53:27 after the clinic health seminar,
53:29 we were on the radio about five radio stations,
53:31 we've reached half a million
53:33 to one million inhabitants of Ghana,
53:36 and we erected 10 churches.
53:39 Wow! God is great.
53:40 With this health message we have to empower others,
53:45 not only for physical health,
53:48 but we need to empower them for spiritual health.
53:52 And that is why I enjoy what I'm doing
53:55 because my patients are exposed
53:58 to how to keep their bodies healthy,
54:01 physically, mentally, socially, but also spiritually.
54:04 And health is wealth. Right.
54:06 Four patients, five patients got baptized recently
54:09 from my office.
54:10 Wow!
54:11 So we are in the business of saving lives.
54:14 Yes, yes.
54:15 For here and for eternity.
54:17 So if someone wants to get in touch with you
54:20 to book you for a health seminar,
54:23 or if they want to get your book,
54:25 your cookbook,
54:27 we have an address role
54:28 that we're gonna go to right now,
54:30 so that they can get those things.
54:32 Excellent.
54:34 If you would like to purchase Dr. Cooper Dockery's books,
54:37 including her cookbook,
54:39 Incredibly Delicious Vegan Recipes.
54:42 Or if you would like to find out more
54:43 about her wellness seminars,
54:45 you may contact her in a variety of ways.
54:48 Just call area code (956) 627-3106.
54:53 That's (956) 627-3106.
54:58 Or visit her website, CooperWellnessCenter.com.
55:02 That's CooperWellnessCenter.com.
55:05 You may also write to her at Cooper Wellness Center,
55:09 3604, North McColl Road,
55:12 in McAllen, Texas 79501.
55:18 So what all did we make today?
55:20 We made a delicious cashew nut brown rice loaf.
55:24 Okay.
55:25 Filled with lots of protein,
55:26 11 grams of protein in a serving
55:29 and only 300 calories.
55:31 And those nice onions in there gonna act like flavor crystals.
55:35 Sage, fantastic.
55:36 And then we did our basmati brown rice
55:38 with vegetable.
55:40 Okay.
55:41 Very delicious, very colorful, lots of vitamins.
55:44 So it's nutrient dense.
55:46 Nutrient dense, calorie low
55:48 because we had only 70 calories per serving there.
55:51 Okay.
55:53 Then our mushroom gravy, very delicious,
55:56 went well with our loaf,
55:58 but can be used with just about anything.
56:00 Okay. Okay. Right?
56:01 And then we had our roasted vegetable delight
56:04 with lots of vegetables, with tofu, very delicious,
56:08 120 calories in that recipe there per serving.
56:14 Alrighty. Okay.
56:15 And then, of course, our coconut curry tofu,
56:18 very delicious.
56:19 And Jamaican will love curry.
56:21 Yes. And it was very flavorful too.
56:23 Yes, yes.
56:25 When you start talking about the food,
56:27 I can see you're passionate about it.
56:29 I love to cook
56:31 and I love to use food as medicine.
56:32 We went through some of my patients
56:34 who did well,
56:35 with this type of plant-based nutrition.
56:38 We looked at your cookbook, we talked about your cookbook.
56:40 The wellness center. Yes, yes.
56:43 And how people could contact you,
56:45 and all that stuff to book you for these seminars
56:49 because, you know, it's important to eat
56:50 a nutritious, well balanced meal
56:53 but it's got to be delicious, too.
56:54 That's right.
56:55 And they can actually come to the center
56:57 if they want to reverse diseases.
56:58 We are open for patients.
56:59 And you guys deal with weight loss too?
57:01 Weight loss, diabetes, hypertension, heart disease,
57:04 just about everything.
57:05 Wow.
57:07 Well, thank you so much
57:08 for coming on the program today,
57:10 and allowing me to taste all these wonderful dishes.
57:13 And we wanna thank you for joining us today.
57:16 You can get in your kitchen, create these recipes,
57:19 and live a nutritious lifestyle.
57:23 Join us next time.


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Revised 2019-05-06