Participants:
Series Code: TDYC
Program Code: TDYC018026A
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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 00:39 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:09 Hello and welcome 01:11 to another 3ABN Today Cooking program. 01:14 Today I am super excited because I have me with me 01:17 executive chef Edgar Aguiñaga 01:21 and Dr. Cooper Dockery. 01:25 That's right. 01:26 And you are the founder of Cooper Wellness Center 01:30 and you are the executive chef... 01:32 Yes, I am. That is correct. 01:33 At Cooper Wellness Center. 01:34 It's a pleasure to have you guys here. 01:36 Before, you know, we came out, we had started this pot, and... 01:40 Yeah, it's already cooked, it's boiling, it's boiling. 01:43 We got the stuff boiling. Yeah. 01:44 So before we get into that, how did you guys connect? 01:47 Whoa, Edgar, would you like to give that story 01:51 in a minute or less. 01:52 It's very, very God guided story 01:55 the way we met. 01:56 We were at a training at a church, 02:00 both Hispanic churches came together 02:03 with the English came together. 02:04 And we were going to talk about health. 02:07 Me, myself being a chef, 02:09 I had nowhere to be in whatever class, 02:11 so my brother said, "Why don't you just go in, 02:13 and you probably learn something about health 02:14 that would help you later on with the cooking." 02:17 So I sat down and Dr. Bryce, remember, 02:20 he asked the question, "Why are you all here?" 02:22 And only two of us raised their hand. 02:25 I was one, I raised my hand. 02:26 I said, "Well, I'm a chef. 02:27 And I want to learn more about health, 02:30 and so I can put that into cooking." 02:33 So the lecture kept on going. 02:35 later on Dr. Cooper come up to me. 02:37 She says, "So you're a chef?" I said, "Yes, Ma'am." 02:39 She said, "We'll have a wellness center, 02:41 and we're starting this whole new program 02:43 with meals and juices," And she's like, 02:45 "And I would like to see 02:47 if you were interested in working," and I'm like, 02:50 "I'm actually looking for a job." 02:52 Nice, wow! 02:53 So we know that if Dr. Bryce didn't ask the question, 02:57 "Why are you here?" 02:58 We wouldn't have met. 02:59 So God works in mysterious ways, 03:01 but He works in perfect ways. 03:02 That was divine providence. 03:04 Divine intervention. 03:05 Exactly. Absolutely, absolutely. 03:07 And so how long 03:08 has the Cooper Wellness Center been around? 03:10 About nine years or so. 03:13 We formed Cooper Wellness and Disease Prevention Center 03:18 just so I can do holistic approach to health 03:22 using lifestyle medicine with my patients. 03:25 Okay. And... 03:27 Okay, so when we say the wellness center, right? 03:29 Yeah. 03:30 What differentiates you from say, 03:34 a health clinic or hospital or something, 03:37 what's the difference? 03:38 I want people to know that differentiation... 03:40 Yes, we are an outpatient lifestyle center 03:43 like Weimar or Wildwood. 03:45 Okay. 03:47 We just don't have the residential program. 03:48 So patients come into our center, 03:50 they go through the health classes, 03:53 nutritional classes. 03:55 We have a kitchen, of course, now we have a chef, 03:58 we have an educator, 04:00 we have someone who does the exercise program, 04:03 we have a gym, it's a total different setting 04:06 than what you see in a regular doctor's office. 04:08 Got you, got, you. 04:10 And you heal with, and you cure things with food. 04:13 Food as medicine, 04:15 we do the entire eight laws of health, 04:19 we have Bible study classes at the office, 04:23 we just hired a part time chaplain. 04:26 We've had five baptisms from our programs. 04:29 So it's touching lives like Christ did. 04:34 So it's evangelism. It's evangelism, bottom line. 04:35 Yes, beautiful, beautiful. 04:37 Well, what are we going to be making today? 04:39 Chef, what are we going to be doing? 04:41 Today, right now we'll be making our mac and cheese, 04:45 but this is a whole different twist to it 04:47 because it's cheese they can eat 04:49 without feeling guilty. 04:50 Okay. 04:52 We're also going to have kebabs, 04:53 we're going to have burgers, we're going to have skewers, 04:55 we're going to have meatballs, we're doing a lot today. 04:58 Yeah, party, yeah, this is party meals, 05:02 meals for children, meals for just about everybody. 05:04 I'll tell you what? Without cholesterol. 05:06 After this program, I'm going to be eating a lot. 05:08 There you go, right. 05:09 You guys make a lot, I'll eat a lot, 05:11 we'll be one happy family. 05:13 So what's our first recipe? 05:15 We are going to do our macaroni and cheese. 05:17 Okay. 06:00 So that is what we already have going, our macaroni, 06:03 and we're going to make our cheese sauce. 06:05 Oh, wonderful. 06:06 So what do we start with? 06:08 We start with our tofu. 06:13 Our tofu has been drained. 06:15 Here we have it out here. 06:16 We're going to cut it up in little sections, 06:18 we'll then put it into our blender. 06:19 This is a very easy to blend, 06:21 so we don't have to cut it up very finely. 06:24 So what I'm just going to do, 06:26 cut it up into pieces, squares. 06:30 That is the cheese sauce, actually. 06:31 Yeah, right. 06:33 I was like watching different chefs 06:35 with their knife... 06:36 Knife skill. Yeah, but they're not. 06:37 Yes, nice skills, yeah. 06:39 Edgar's very good, he's our executive chef. 06:40 Yes. 06:42 Right, and then we're going to add the cashew. 06:45 We're going to add our cashews. 06:47 These as well are raw Samies, they're not roasted, 06:49 they're not seasoned, 06:51 we are adding our own seasoning to this. 06:52 Why is that so important? Why? 06:55 Because then you get a sweet flavor, 06:56 and you really don't want that sweet flavor 06:57 from the cashews, you want them brown, 06:59 so you get to dictate 07:00 what they're going to taste like. 07:02 Got you. Very smart, yeah. 07:04 Very good. 07:05 Also, we have our nutritional yeast. 07:07 This helps us with the flavor, with the coloring, 07:09 this is amazing product right here. 07:11 You have to have it in your pantry. 07:13 Yeah, I love, it gives the cheesy taste, 07:16 not only that, but the B complex, 07:18 Vitamin B12, B6, and all these vitamins. 07:21 Okay, and it seems like a must in a vegan recipe. 07:24 It has to be a must. 07:26 Yes, yes, it helps out 07:28 with a lot of recipes with the flavor, with the... 07:31 B12. B12, all that comes into play. 07:34 Got you. We can add the water. 07:37 We're going to add 07:38 our three cups of water into this. 07:43 And I think this is cooking, 07:44 I'm going to drain this and get it prepared 07:46 and ready for the chef. 07:47 Okay, so we're going to get our bell pepper. 07:52 All right. 07:53 Our bell pepper is going to help us with that color, 07:55 okay? 07:56 Easy way to cut our bell peppers. 07:59 They're already divided naturally, 08:01 so we're just going to put a knife through it 08:04 and cut around. 08:05 That helps us to leave the seeds in there, 08:09 and intact, and our board does not get messy at all. 08:12 Yeah, those seeds, they make a mess. 08:14 Our seeds are right here. Yes. 08:15 And again, we're going to put this into the blender, 08:18 so doesn't have to be finely chopped, 08:20 we're just going to help out our blender 08:22 so it doesn't have trouble while we're blending. 08:24 Got you. 08:26 And from the bell pepper, we have our vitamin A, 08:28 and also gives a color for the cheese sauce. 08:32 I love bell peppers. 08:34 Very delicious. 08:36 And if you can get these roasted, 08:38 it adds that smoky flavor in your cheese sauce as well. 08:42 That's correct. 08:44 Nice. Very good. 08:45 Some nice smoked cheese. 08:48 Now we're going to add our turmeric 08:51 and our other seasoning, salt, and cornstarch, 08:56 those will be going in here as well. 08:58 Okay. 08:59 And turmeric now, turmeric, 09:00 you must have heard a lot about cumin, 09:03 right, or curcumin. 09:05 Curcumin is a root that is used 09:08 so much in the eastern cooking, 09:11 lots of antioxidant, fights anti-inflammation, 09:17 joint pain, arthritis, it builds immune system, 09:21 it's something you need to have in your kitchen. 09:23 All right, chef, keep going. 09:25 And we're going to add our amino. 09:26 This helps also with the flavoring, 09:28 and it gives us a little bit of sodium, 09:29 but we're also going to add some more salt 09:31 just to flavor it up. 09:33 Right. Got you. 09:34 And those that are hypertensive, 09:36 if they have high blood pressure, 09:39 they need to watch the salt, 09:41 but remember cheese need to be salty. 09:43 And with this serving of mac and cheese, 09:46 it's just about 100 calories, so it's not a problem, 09:50 and of course, we don't have the cholesterol. 09:53 Oil. Okay. 09:55 We're also going to add in here. 09:57 It looks like it's a lot. 09:59 Yeah, I was just thinking, this is an intense. 10:01 It's just the tablespoon. 10:03 I thought this is an intense cheese sauce. 10:06 But this cheese sauce is amazing, why? 10:07 'Cause we're making mac and cheese. 10:09 This cheese could also be used for nachos as well. 10:12 Okay. 10:13 Multipurpose. 10:14 A multipurpose cheese, yeah. 10:16 I'm going to drain this. 10:17 And our garlics, we're going to add our garlics 10:19 in here as well. 10:20 Okay. 10:22 It's a very, very, very complex dish, 10:23 but it's very, very easy to do, why? 10:26 'Cause everything goes into the blender, 10:27 and we're going to let it go. 10:29 All right. 10:45 As you can see the bell pepper 10:46 has helped us get that nice colors, 10:49 and the more it cooks, 10:50 the more yellow it's going to get 10:52 because of that bell pepper. 10:53 Okay. 10:54 So it looks like the real thing. 11:07 All right. 11:09 Okay, so we have the pasta here, 11:11 we're going to pour it out, 11:14 and then we're going to fill it with the sauce, 11:16 and then we're going to bake. 11:18 Nice. 11:19 And then this recipe will be over. 11:21 This is delicious. Kids love this recipe. 11:23 I love mac and cheese. 11:25 Right, let's empty it all, then we use. 11:29 There we go. The cheese goes in here. 11:30 You smell, it smells like jalapeno cheese. 11:33 Okay. It smells more like, yeah. 11:35 Let's pour it out and then we're ready to bake. 11:39 And we're going to be baking this 11:40 at 350 degrees for an hour. 11:44 We're gonna fill it to the top, so it becomes very cheesy. 11:47 350 for about an hour? 11:49 For an hour. Okay. 11:50 So let's get it in there. 11:55 Let' see. 12:02 Okay. All right. 12:07 There you go. Okay. Very good. 12:09 Alrighty. 12:11 350 for an hour, 12:13 so what's our next recipe that we're going to do? 12:16 I think we're going to do meatballs. 12:18 The chef loves to do meatballs. 12:19 Oh, meatballs are amazing. Why? 12:21 Because you can use them so many ways, in spaghetti, 12:23 or you could coat them with different sauces. 12:26 You could do barbecue sauce, you could do cream sauce, 12:29 marinara sauce, cashew and flavor sauce, 12:32 whatever kind of sauce you like, goes into that. 12:34 You're speaking my language. 12:35 You're speaking my language. 12:36 So let's take a look at the recipe. 12:38 Awesome. 13:10 So where do we begin? 13:12 We're going to put our pasta into our water. 13:15 Okay. 13:16 Our water is already boiling and steaming hot. 13:19 Okay, here we go. 13:20 So, our pasta is going in. 13:22 All right. This will be cooking. 13:23 So, now we're going to do our meatballs, 13:27 starting off with the onion. 13:28 Okay. 13:29 And these are meatless meatballs. 13:31 We want to stay away from the cholesterol? 13:33 Got you, meatless meatballs, all right. 13:35 Meatless meatballs, 13:36 this is a fanfare if I say, people love it. 13:39 Why? 13:40 Because they're away from the meat, 13:41 but they still get that flavor. 13:43 The taste. That's right. 13:44 How about on start tearing up with the onion? 13:46 No, I am about to show you a trick, 13:49 how to cut onions and not cry. 13:52 He likes to give that trick on every show we do together. 13:55 Go ahead, Edgar. 13:56 I cut in half, I took the top off, 13:59 I left the root on. 14:00 Got it. 14:01 There's a lot of sulphur right here. 14:03 Once you start hitting that, onion gets mad, 14:04 releases that sulphur, goes into our nostrils, 14:06 go into our teardrops, 14:07 and that's when we start crying. 14:09 So our Father in heaven, He put line into the onion. 14:13 We are very thankful for that because that helps us just cut 14:15 down the lines, right? 14:19 So we are trying to dice this onion, 14:21 I'll chop it up, okay? 14:23 And you can follow lines. 14:25 The closer the lines are, 14:26 the smaller your dice is going to be, okay? 14:28 So you cut that, and now once we have the lines, 14:31 we turn this on the side to cut. 14:35 We've got three finger method, three fingers in the front, 14:37 pinkie in the back, thumb in the back, 14:39 and our knife is always right next... 14:41 Against knuckles. Right, against the knuckles. 14:42 So I can look at you, cut, 14:44 and we're never going to cut ourselves, right? 14:46 Yeah. 14:47 And on the onion, 14:49 which we're they're cutting, right? 14:50 And we start seeing that dice is coming out. 14:52 And I still don't see you cry, so that's a good thing, right? 14:55 Yeah, and I don't see you losing a tear, 14:58 so that's a good thing too. 15:01 Edgar's very good. 15:02 You lose a finger, I'm going to pass out. 15:05 So the sulphur, we could get rid of that, 15:07 and this is what we want. 15:09 We have nicely diced onion. 15:11 We are going to put here, right? 15:12 Yes, and here in our pot, we put a little bit of oil. 15:15 Okay. 15:17 That oil is going to help us 15:18 bring that sugar out of the onions, 15:21 get that nice caramel out of the onions. 15:24 There are lot of sugar in the unions, so we want that. 15:26 Why? 15:28 Because we don't want that bitterness out, okay? 15:30 So... 15:34 There you go. 15:38 I love, love, love onions. 15:40 And onions are great. 15:42 Remember we discussed onions and wonderful for inflammation. 15:45 Are they good for inflammation? 15:46 Inflammation, onion and garlic built in your system, 15:49 it help you to fight just the breast cancer, 15:52 so I love to cook with onions. 15:53 All right, Edgar, what else do we have? 15:55 So, we have our sunflower seeds. 15:57 We're going to add those in there. 15:59 We also have our aminos, 16:00 and we're going to add those in there as well. 16:03 That's going to give us that nice flavor, okay, 16:05 when we start adding our dry, we got different spices, 16:11 we got thyme... 16:12 Oh, man, I'm feeling good already. 16:14 We got sage, I'm telling you. 16:16 It is delicious. We got yeast, okay? 16:18 You said it, every vegan chef got it right there. 16:22 We got corn starch right here, 16:24 it's going to help us bring it together, 16:26 get that nice binding going. 16:27 And we have walnuts right here. Okay. 16:29 So what I'm going to do is I'm going to chop them. 16:32 They're already nice and small, 16:34 but I want the size of the sunflower seeds, okay? 16:37 Okay, let's hold this here. 16:39 Did we put corn starch 16:40 or did we put another spice here? 16:44 I think we put corn starch. 16:45 I think it's just another spice. 16:47 Okay, let's put our main protein there 16:50 that is our walnuts. 16:53 One cup of walnuts will give about five grams of protein, 16:56 and we're trying to make a protein dish here. 16:59 And, of course, the walnuts have good fats, 17:01 omega 3 fatty acid, which our bodies need. 17:03 Yes. 17:05 Alrighty, so we're going to get that together 17:06 while this is boiling. 17:08 Have you developed kitchen hands 17:11 where you can touch this incredibly hot stuff? 17:15 Have you developed that, Edgar? 17:17 Sometimes, something I'm grabbing something too hot, 17:20 and I don't feel it until it's too late. 17:22 That's right. 17:24 There you go, you're becoming a chef. 17:25 There you go. Oh, man, no. 17:27 That is just looking, looking lovely. 17:28 Those onions are nice and translucent, 17:30 they're nice and brown which means sugar is out. 17:32 That's what, that's why they call it caramelized 17:34 'cause caramel is what color? 17:35 Brown. 17:37 To this, we're going to add the water, right, Edgar? 17:38 And then we're going to have the oats. 17:40 Then we're going to add our oats as well. 17:41 Oats, and that's going to sit for a couple of minutes 17:45 while the water cools down, 17:49 and then we're going to form the balls, alrighty? 17:52 And that itself, 17:53 the heat of the water is going to cook it. 17:55 You just let it sit? 17:56 Yeah, we'll let it sit for a while, 17:58 and the flavor will just get into the oats, 18:02 and then we're going to make our balls, right? 18:05 Okay. 18:06 I think we have some more cool ones 18:08 that Edgar's going to us now to make the balls. 18:10 Nice. 18:11 Takes too long to wait on camera. 18:13 Which is the beautiful thing about being on TV. 18:15 That's right. 18:16 The faster we get to make it, the faster we get to eat it, 18:18 so let's get to making. 18:20 So after 20 minutes that is there, 18:23 then you leave it soaking, 18:24 it's getting get to a nice texture, okay? 18:27 It looks like our stuffing, 18:30 but this is our walnuts and everything. 18:33 So here we start making our balls, okay? 18:36 We like to go for a one ounce, 18:39 okay, meatballs, so these are lovely. 18:43 But you could go one and a half, okay? 18:46 We don't want to go too big. 18:48 Got it. 18:51 And in each of these balls, they have about 100 calories. 18:56 So they're not calorie dense, 18:58 but a lot of nutrients because we have the fiber, 19:00 we have the nuts with the great fat 19:04 to help with heart disease, and we have also the seeds, 19:09 so some nuts and seeds are wonderful 19:10 to prevent coronary artery disease. 19:12 Yes. 19:13 And that is how are we are helping our patients 19:15 at Cooper Wellness and Disease Prevention Center. 19:17 They're doing fine off meat and off the cholesterol. 19:20 Wow. 19:21 People love these meatballs. 19:23 We have to make so many of them at a time 19:26 because people are coming in, "Where's my meatballs?" 19:29 Exactly, exactly, they love these meatballs. 19:32 And they're good to serve at parties. 19:34 They're easy to make, they're flavorful, 19:37 and nice presentation. 19:39 Nutritious and delicious. Oh, absolutely, absolutely. 19:41 Now are these meatballs in your cookbook? 19:43 They are in my cookbook. 19:45 Where's my cookbook? Let's see what we have here. 19:47 This Incredibly Delicious Vegan Recipes and Meal Plan. 19:51 Okay. And meal plans. 19:53 And as I mentioned, we have recipe, 19:55 but I have 28 day meal plan here 19:58 for anyone who wants to lose weight, 20:01 decrease medication, 20:03 reverse your diabetes, and we have a lot of patients, 20:06 we're doing fantastic using the same recipes. 20:10 Nice, nice, do you meal prep at all? 20:13 We do. 20:14 Like in the beginning, like maybe on a Sunday 20:16 or something like that, you get ready for the week. 20:18 We meal prep. 20:19 Actually, we have the chef, 20:20 we have various meals and organic juices 20:23 at the wellness center. 20:25 We meal prep almost freshly, almost daily. 20:29 That is how big our demand is. 20:31 And it's plant based, 20:33 everything is plant based which is delicious, 20:35 and people are not missing out or any nutrients, 20:38 you know, vitamins, nothing. 20:40 They're getting exactly what they need. 20:41 And they come in and buy monthly supplies of... 20:44 Fresh is best. Right, let us drain this. 20:46 You think this is ready, Edgar? Should I drain it? 20:48 Yes, ma'am, that is ready to go. 20:50 Let's go ahead and drain this off, 20:52 so we can do some final prep to care. 20:54 We've got some more recipes to get you. 20:56 Yes. 20:57 You know, meatballs will be going 20:59 into our oven for 350 degrees. 21:01 And for how long? 21:03 They'll be the in there for 30 minutes. 21:05 Okay, 30 minutes, 21:10 are they ready to go in? 21:12 Yes, they are. All right. 21:17 Okay, Mr. Edgar, I'm going to put this out for you. 21:21 Get your dish here. 21:24 Alrighty. Here we go. 21:26 So we usually bake for 30 minutes, 21:28 but we do 15 minutes on each side, 21:31 so we turn them 21:33 in order to get them properly cooked. 21:34 Okay, Edgar, here is... 21:35 So we got pasta, we got the spaghetti. 21:38 Oh, that's done like a true chef with the tongs 21:41 and the spaghetti right there, yes. 21:42 And we always recommend whole wheat pasta. 21:44 Got you. 21:46 All right, not processed, more fiber, 21:48 more nutrients, more protein. 21:50 Okay, there with the chef, go ahead and finish that off. 21:53 So we got our sauce here. 21:55 This is just a marinara sauce, 21:57 tomato, basil, thyme, the Delicious. 22:00 For me, tomatoes and basil should always go together, 22:03 they're best friends 22:04 that they get to know each other especially here. 22:07 Alrighty, very nice. 22:10 Look at the beautiful presentation. 22:12 Wow. 22:13 And to that, we would add our meatballs 22:16 at the end of the show. 22:18 So, Jason, you're going to be tasting this? 22:20 Oh, you know, I'm going to be tasting that. 22:21 This is delicious, Jason. 22:22 Yes, it looks like it. All right. 22:24 So we're just going away from meatballs, 22:26 and this is going to be fantastic. 22:27 Oh, yeah, I'm looking forward to it. 22:29 What are we gonna be making next? 22:31 Next we are going to have our burger. 22:34 it's a black bean burger. 23:08 You know, I absolutely love burgers, 23:10 but I don't... 23:11 I have no idea where we begin with this one. 23:14 This is black bean burger. 23:16 In one cup of black bean, you have 40 grams of protein. 23:21 A regular adult sized male need about 60 gram. 23:25 Wow! 23:26 And you have 40 grams of protein right here in this. 23:29 Wow, plant based, okay? 23:31 So let's get to it, right? Yeah. 23:33 So we're going to start with our onion, okay? 23:35 Our onion, we're going to cut into wedges, okay? 23:38 And we're not going to cry. And we're not going to cry. 23:40 That's right. That's right. 23:42 We're not going to cry. 23:43 Only reason why we we're cutting into wedges 23:45 is to help our food processor. 23:46 Everything is going to our food processor. 23:48 It is a very, very easy dish, very simple, 23:51 everybody loves it, everybody likes doing it, okay? 23:54 At our wellness center, this is one of the favorite. 23:56 Really? Yes. 23:57 Okay. 23:59 People love it, it's spicy, it is filled with good fat, 24:01 lots of fiber, and a lot amount of protein. 24:05 Nice. 24:08 All right, Edgar, what else are we putting in there? 24:09 So I'm going to process my onion first, 24:12 and then I'll be adding everything else, my corn, 24:15 my beans, everything I'll be adding into this. 24:18 So I want my onion to be nice and small in this one, okay? 24:22 I don't want to get that big flavored onion, 24:24 I just wanted it to be nice and settle. 24:27 So we're done there. 24:28 And now we're going to add our corn. 24:31 Okay. 24:34 And we kind of see the black bean burger, 24:35 we like texture with it, okay? 24:37 So we have black beans. 24:40 Okay. 24:42 We're now going to finally chop this. 24:43 Exactly. 24:44 We just need to chop so we could have texture 24:46 in the burger. 24:47 Okay. 24:49 So you think you're eating something else. 24:50 Got you. 24:51 So we have cayenne, cayenne gives us a nice kick, 24:53 we also have jalapeno, okay? 24:54 So this is going to be a delicious burger, 24:56 nice and spicy. 24:57 Oh, yeah. Yeah, yeah. 24:59 Real spice. 25:00 And remember we are doing food as medicine. 25:01 Cayenne is an anti-inflammatory, 25:03 so we use it a lot in medicine for joint pain. 25:05 So right here we are doing food as medicine. 25:08 Nice. 25:10 Crumbs. 25:11 It's just a binder to bind it together. 25:14 And then our oatmeal. Okay. 25:18 I have my cilantro right here. Okay. 25:21 I'm going to start grabbing some of these, 25:23 get these out of your way. 25:24 And then your pepper. My jalapeno. 25:27 Would you want to cut the end out, okay? 25:29 We're going to use seed in all because we, it is southwest, 25:33 we needed to be spicy. 25:34 Oh, yes, it's going to have some spice. 25:36 If the people don't like spice... 25:39 Then don't put the seeds in there. 25:41 That's right. All right, that is delicious. 25:44 You're going to love it. 25:45 And this is a very, very simple, 25:46 everything's already in there, okay? 25:48 This is quick, this is fast. 25:50 We're going to pulse it for 10 times. 25:51 We're going to go 1, 2, 3, 4, 5, 25:56 6, 7, 8, 9, 10. 26:01 That is ready. 26:02 Oh, wow. We're done. 26:04 So he's going to use this bowl, 26:05 and we're going to mix this together. 26:07 Here we go. Smell there, Jason. 26:08 Smell it. Oh, yeah. 26:10 Welcome to Texas. Welcome to Texas. 26:12 That smells good. 26:14 We need to get that in oven. 26:16 Yes. Watch your blade. 26:18 Yeah 26:20 Okay. It smells really good. 26:21 So we're going to just scoop that out, 26:23 and we are going to make burgers. 26:24 So we're going to do about four to six burgers 26:26 depending on the size. 26:28 Okay. 26:29 And again, we could see our corn in here, 26:32 we can see our oat, we can see our bean, 26:34 we can see our jalapeno, we have texture in here. 26:37 So when you bite into that burger, 26:38 you get to feel all that things in there. 26:40 Yes, yes. 26:42 So we're going to get these. 26:44 We're going to get nice burgers, okay? 26:47 We want a nice sized ball. 26:51 Doctor's spraying that pan, 26:53 now we're going to make those patties. 26:55 We're ready. 26:57 So we're going to put them here, 26:58 and we are going to bake for about nine minutes per side 27:04 on 350 degrees Fahrenheit. 27:06 Okay, okay. 27:07 All right, so... Nine minutes per side. 27:10 Right, so, you know, 27:11 you can also do perfect burgers. 27:14 We do that sometimes using 27:16 how do we make our perfect burgers out. 27:18 We use a mold. 27:19 We actually just mold them out 27:21 and you get perfect size burgers 27:23 and each burger is going to be exactly the same. 27:25 Wow. 27:27 So you don't have somebody saying, 27:28 "Well, I want that one because that's one bigger so." 27:29 Now, I'm curious, can you do this on the stove as well 27:32 or is it just baked? 27:34 Oh, you can do it on the stove, 27:36 but remember we want to be very careful with the oil, 27:38 so we don't like to fry anything, 27:40 okay, but it can be done the stove as well. 27:43 Okay. 27:45 So we got our patties here. Okay. 27:48 And then we don't fit no more, 27:49 so we're going to put those in the oven, okay. 27:52 That's right, 359 minutes per side. 27:55 359 minutes per side. 27:58 All right, I like that burger too. 28:00 Those ingredients together smell absolutely amazing. 28:04 And in the interest of time, 28:05 we already have some prepared, so... 28:07 On time, yes. 28:09 So these are patty. 28:11 We have our buns right here. 28:12 We have whole wheat buns. 28:13 For me, actually they taste better in whole wheat 28:17 because you get the Southwest feel to it, 28:20 then I'm going to put our patties. 28:22 And we use whole wheat because we're moving away 28:25 from the processed white flour, 28:27 which does not have enough fiber and nutrients. 28:31 So we want to recommend whole wheat. 28:33 And if someone doesn't like the bread, 28:37 they can go with lettuce. 28:39 Simple lettuce wrap. Yeah. 28:41 So this is going to... 28:43 Less carbs as well, less calories. 28:44 I'm gonna decorate this burger, nice big tomato in there. 28:48 Yeah, that's a juicy tomato. 28:49 Oh, it looks delicious. 28:51 I'll also add some purple onion in here. 28:53 Oh, now we're talking. 28:55 So I'm gonna cut a little wedge as well. 28:58 Okay. All right. 29:00 So we got little wedges in here. 29:02 And for your home, you can add some veganaise. 29:05 Veganaise to this to make it a little delicious. 29:07 Yeah, put a little sauce on that. 29:09 Right, and away from the cholesterol. 29:11 That's right. 29:13 Yeah, so you can still eat healthy 29:17 and not sacrifice flavor. 29:18 That's wrong. 29:20 That for me is extremely important. 29:22 That is the point for all of us. 29:23 Because if I have to sacrifice flavor, it's not happening. 29:26 That's right. 29:27 So that is nice. 29:29 So the burger is ready to go, looks delicious, 29:34 we're going to try it after the show. 29:35 Yes. 29:37 What are we going to be making next? 29:38 Next, we're going to be making our, 29:43 the Dr. Cooper's rosemary-lemon tofu kebabs. 30:15 Now I'm excited about this one. 30:18 Again, I have no idea where to begin. 30:20 What are we going to start with here? 30:22 Jason, this is a whole meal. 30:24 We have our carbohydrate from our potato, 30:26 we have the tofu, rich source of protein, 30:29 and we have our vegetables. 30:30 This is great for party. 30:32 Chef, where are we starting? 30:33 We're going to start with our tofu. 30:36 We are going to dice this up nice and large 30:38 because we want it to show off, okay? 30:42 So we have half a pack in here. 30:45 So we're going to cut into squares. 30:48 We're going to try to get them nice and even 30:51 which means even size, even cookery. 30:56 Right. And tofu is made from what? 30:58 What's tofu made from, Chef Edgar? 31:00 Tofu is made out of the soy bean. 31:02 It's a soy bean curd, 31:03 so there's a lot of protein in there, so this is delicious. 31:07 And I love cooking with tofu because I keep marinated 31:11 or she's in however we want, and it's like a sponge. 31:13 It just absorbs everything I put in. 31:15 I can put barbecue sauce, I could put salt, pepper, 31:18 soy sauce, whatever you could think, 31:20 this is going to absorb it. 31:22 And it'll, yes, kind of take those flavors. 31:25 Exactly. Okay. 31:26 So let's proceed there, Chef. 31:28 I'm going to put these to the side, okay, 31:30 now I'm going to cut my bell pepper 31:32 and start prepping for my kebabs. 31:35 All right, now what about what tofu, 31:38 how they say something about estrogen in tofu, 31:42 what's going on there? 31:44 It has phytoestrogen, 31:46 and actually phytoestrogen protects us 31:48 against breast cancer and prostate cancer. 31:52 So the belief that tofu has estrogen 31:55 that's going to cause the breast tissue to grow 31:59 and cause cancer, this is not so. 32:00 It actually protects against breast cancer. 32:03 Okay, okay. 32:04 So again, I cut the little wedges out, 32:07 leave the seeds intact, 32:09 now I'm going to cut little squares, okay? 32:12 Why 'cause my skewers is going to go right through the middle. 32:15 So I want a nice piece of bell pepper in my skewers. 32:21 Bell pepper's high in vitamin A, 32:24 which is an antioxidant, vitamins A, C, D, E, 32:28 these are antioxidant that our bodies need 32:31 to fight cell aging and protect us against cancer. 32:36 So it's good for the skin too. 32:37 Good for the skin, good for the eyes, 32:39 just wonderful. 32:40 Okay. 32:41 So now I have my zucchini here. 32:44 Zucchini is amazing and delicious, 32:46 especially when paired with bell pepper. 32:49 And zucchini has a high water content. 32:52 So if someone wants to lose weight, 32:54 they should consume foods that are high in water content 32:57 because this is going to be lowering cholesterol, 33:00 not cholesterol but calories. 33:02 So they're not going to gain the weight 33:04 as if they were to eat food high in calories, 33:08 processed foods and so forth. 33:10 Got you. 33:11 And so you want to cut those kind of in thick slices? 33:13 Kind of thick slices, 33:15 almost the same size as a bell pepper. 33:17 Again, even size, even cooking time. 33:20 So while my bell peppers are still cooking, 33:24 my zucchini won't be burnt. 33:26 If this is lot thinner, this will be cooked quick 33:29 and my bell pepper will still be raw. 33:31 And that's when people start saying, 33:32 "Well, I don't like my kababs." 33:33 Why? 33:35 Because they were different size items. 33:37 So cut them same in size and you'll be perfect. 33:40 So our people at home need to make sure that... 33:42 You need to make sure that you cut it the same size 33:45 because he's got it nice and evenly cut. 33:50 And remember with this kebab, 33:51 you can put any vegetables you like. 33:54 You could even add fruits like pineapple. 33:57 Yes, pineapple with tofu, bell pepper, 33:59 oh, man, so delicious. 34:02 I believe it. 34:03 Onion, okay, I cut my root, I cut my top. 34:05 And again, onion has different layers, 34:08 so that's going to help us out. 34:10 I cut the half in threes, 34:12 and now I'm just going to cut in half. 34:14 And that gives me the same size as my bell peppers. 34:17 Got you. 34:19 I might have to make this. 34:20 And you notice, we're using a lot of onions, right? 34:22 Yes, yes. 34:24 Because we're using food as medicine. 34:25 We have a lot of patients out 34:26 in our Wellness and Disease Prevention Center 34:29 that are doing amazingly well using these same recipes 34:32 we're using here that I have in my book. 34:34 Wow. 34:35 Now what is garlic good for? Garlic? 34:38 Garlic is good for many things, right? 34:41 Fights inflammation, 34:43 garlic is good for blood pressure, 34:45 garlic is good for your immune system. 34:48 So I like to put garlic in almost everything 34:51 because I want to stay healthy without medications. 34:54 Yes, yes, and all the side effects, 34:56 and all that stuff. 34:57 Exactly. Yes. 34:59 So my stuff seasoning is on my tofu, 35:03 I have let that sit for a while, 35:05 I have let that soak in. 35:06 My potatoes, I have blanched them 35:08 and chilled them. 35:09 So I didn't overcook them, so they stay on my skewers. 35:13 Also, that is a great source of vitamins with your potato. 35:19 Now for those at home, what is blanching the potatoes? 35:22 Blanching, when the water comes to a boil, 35:25 I put my potatoes in there, until they're fork tender. 35:27 I could get a plastic fork, 35:29 and it punches and goes through the potato, 35:33 that means it's cooked. 35:34 I bring that out. 35:35 I put in an ice bath, it's water with ice, 35:37 I put that in there, and it completely stops them 35:39 from cooking and overcooking because if I overcook it, 35:43 my potato would just fall off. 35:46 So that's what I did. 35:47 Because we're going to bake this when we're done, 35:49 so we don't want to overcook the potatoes. 35:51 Okay. 35:53 And now I'm just assembling my kebab. 35:58 Any different way you want, you could do. 36:01 And again, like Doctor said, you could add fruits, 36:04 pineapples into this, and they'll be fantastic. 36:06 Yeah, that sounds delicious. It is delicious. 36:09 A lot of great seasoning, so we got our... 36:10 I'm just going to put this here. 36:12 Okay. 36:13 Then, of course, he's going to put all the spices on, 36:16 so we have olive oil, 36:19 we have lemon juice, and we have salt. 36:22 Okay, and all of that's going to be added here at the end. 36:26 And what is this? 36:27 This is rosemary. 36:29 This is one of the main spices here 36:31 to just give it some flavor. 36:34 Nice. Alrighty. 36:37 Okay, Chef, so he's just going to assemble a few of them. 36:39 Yeah, yeah, this is going to be the last one, 36:42 and then we're going to go into the marinade 36:44 that I'll be putting into the skewers. 36:46 It's very simple, it's very easy, 36:48 but it's very lively, very vibrant. 36:49 Yes. 36:51 And it gives all these vegetables life. 36:54 The rosemary, once it's roasted, 36:57 once it's dried, it just brings out aroma, 37:00 and the whole kitchen's gonna start smelling like it. 37:03 I think we should just do two of these and call it a day. 37:05 Two of them, exactly, and then... 37:06 Yeah, let's do two, then you do the marinade, 37:08 so the viewers can see how to spice this. 37:12 I got my lemon here, 37:14 so I'm going to do two tablespoons, 37:17 each half is going to give me a tablespoon. 37:19 So I got a tablespoon in there, a tablespoon in here. 37:24 Okay, and this nice lemon is going to help me 37:29 bring everything to life. 37:31 I also got my salt, you know, 37:33 I'm going to put my salt in here. 37:34 My paprika, I'm going to sprinkle it 37:36 over my skewers. 37:38 That is for color. Got you. 37:40 And the lemon, of course, is packed with vitamin C, 37:43 and, of course, vitamin C builds immune system. 37:46 And remember, this is medicine here we're preparing 37:48 right here on the show. 37:49 That's right, that's right. 37:51 And, you know, it'll add that nice citrus flavor to it. 37:53 Oh, flavor to it, absolutely. Absolutely. 37:56 My rosemary, okay? 37:57 I got my rosemary leaves, 37:59 I'm going to sprinkle these on top as well. 38:01 Okay. All right. Okay? 38:02 And you could also go with lemon all across. 38:07 Rotate. 38:08 We're going to rotate for flavor, 38:10 so we can get even distribution right. 38:12 And with the lemon, it also helps it stick on 38:15 to the skewers and to the vegetables. 38:16 Now how long do we put this in oven for? 38:18 Let's put your olive oil there. 38:21 They are going to be four minutes on each side. 38:24 Each side. Okay. 38:25 And it's going to be done on broil, not bake. 38:27 Got you. 38:29 So we put at four minutes, and we're going to rotate. 38:31 Alrighty? So let's get it in the oven. 38:33 Yeah, right. Then we're ready to go. 38:36 Yeah, yeah. 38:41 Alrighty. 38:42 So this dish has multiple color, 38:45 lots of nutrients. 38:48 Remember, when you're consuming your meals, 38:50 make sure you have multiple color 38:51 because each color will bring out 38:52 different vitamins and different nutrients. 38:54 Absolutely, so what's next? What are we making next? 38:56 Next, we're going to make an amazing quinoa salad. 39:39 You know, I see a lot of colors here. 39:41 And I'm wondering which one we're going to start with. 39:43 Well, we're going to start off with their quinoa. 39:45 That's our main, main ingredient here, 39:47 so we're going to start cooking our quinoa 39:48 with the extra virgin olive oil. 39:49 Quinoa, that's the whole grain, 39:52 a lot of people probably don't know what quinoa is. 39:54 That is true. 39:55 It's a whole grain, so it has the bran, 39:58 and the external side of the grain, 40:00 so we have the fiber, we have the nutrients, 40:03 and we use this a lot in the wellness center. 40:05 So we have a whole meal right here. 40:08 Whole grain, beans, protein, and vegetables, Edgar. 40:13 Wow. So olive oil goes into our pan. 40:16 Jason, will you help me out? Yeah. 40:18 Oh, look at that technique. 40:19 There we go, look at that. 40:21 I'm a professional. Yeah, that's right. 40:23 And then we're going to add our quinoa, 40:24 we're just going to stir that up. 40:26 A lot of people cook quinoa straight out, 40:29 and that's where you get that bitter taste of quinoa. 40:32 Once you cook it out with some olive oil, 40:34 you can get that sweetness out. 40:35 So it'll have a bitter taste if you don't cook it properly? 40:39 Slightly, yes, that's why people prefer 40:41 going to white rice or rice pilaf, 40:44 you know, because they're like, "Quinoa is just too bitter." 40:47 And that stuff's not good for you. 40:48 Exactly. 40:49 No, this is the best thing, this is substitute to rice. 40:51 And as I say, this is a whole grain 40:53 that gives all the nutrients, 40:54 the iron, the fiber, and good carbs. 40:57 All right, so what's next here, Edgar? 40:59 So we're going to cook that off for a little bit, 41:02 and then we're going to add some onion. 41:04 Onion is amazing 41:06 especially once you start cooking it off. 41:08 And it goes great with our quinoa here, 41:10 and with all the ingredients we are going to put. 41:13 Right here we have purple onion. 41:15 So I love using purple onion. 41:18 And we love to cook with onions because as I mentioned, 41:20 onions are great to build immune system, right? 41:24 And even to fight cancers and antioxidant, 41:27 anti-inflammatory. 41:28 Yes. 41:30 So let's get our onion in here, Chef, 41:31 I can put this here for you. 41:34 All right. 41:36 So once that gets going, 41:38 we're going to add our vegetable broth. 41:40 This is vegetable broth, 41:41 it's low on sodium to almost no sodium, okay? 41:44 Okay, so add a little vegetable broth here. 41:46 Add a little bit, yes. 41:48 Go ahead and pour that. 41:52 How long are we going to cook this for, Chef? 41:54 That is going to go for 20 minutes on a simmer. 41:57 We're also going to add our cumin, our cayenne, 41:59 and a pinch of salt to get that going. 42:01 Just go ahead and add that, Jason. 42:03 Again, that goes for 20 minutes on a simmer. 42:06 We get it to a boil, we cover it up, 42:08 and that goes straight into... 42:10 And you said a pinch of salt? 42:11 A pinch of salt. A pinch of salt. 42:13 Go ahead and pinch. All right, there we go. 42:14 That's a tiny pinch. 42:15 Okay, that's all... 42:17 Another pinch, go ahead, Jason. 42:18 You want another pinch. 42:20 You're living dangerous. No, no. 42:22 Now remember salt will increase the blood pressure, 42:26 so we're just doing salt to taste. 42:28 So a pinch is just a small amount. 42:30 All right, Edgar. 42:31 So we cover that up, 42:33 and we're going to let that simmer for 20 minutes, 42:36 and then we get that nice, nice, 42:38 fluffy quinoa that we'll love. 42:40 And with that cumin, that cayenne, 42:42 it has that little kick, vegetable broth, 42:44 it just explodes with favor. 42:46 Good, but, you know, on TV 42:47 we don't have 20 minutes to let it set, 42:50 so did you have some prepared that we had it? 42:52 So we have, right here this is our quinoa. 42:53 This is what we call TV miracle. 42:56 Boom, that's correct. 42:58 All right. So we got everything done. 43:01 We have our quinoa, 43:02 and we're going to take it out, again. 43:05 We have that cayenne, we have that cumin, 43:08 we have vegetable broth all in here. 43:10 It's almost like a rice but better. 43:12 That's right. Good. 43:14 And our patients love it. 43:15 Let's assemble this together. 43:17 We're going to assemble this. 43:19 Now are you going to leave the seeds in? 43:20 No, we're going to take the seeds in. 43:22 Not this time, okay. Now this is very spicy. 43:24 Not everybody likes spicy. Got you. 43:26 We got cayenne in there already, 43:27 so it gives a little kick as well. 43:32 We're going to... Watch your fingers. 43:34 Yeah. 43:35 Again, fingers always behind the knife, 43:37 always behind the blade. 43:42 And as we mentioned, this is the whole dish. 43:45 We have our legumes, protein, 43:48 we have our corn, vegetable, 43:51 and they have our whole grain right there. 43:52 Nice. 43:54 Then we have even got a little lemon 43:56 for a little citrus flavor. 43:57 Oh, yeah. 43:58 That's right, a lot of vitamin C there 44:00 to build up your immune system. 44:01 Yes. Jalapeno is in here. 44:02 Okay. 44:04 We're going to add our corn in here as well, okay? 44:07 We're going to add our black beans in here 44:09 as well, okay? 44:11 And we're going to get a little more of that onion, okay? 44:15 Just a tad, just a tad. 44:17 We're going to cut one little piece out, 44:20 we gonna chop this up right here, all right. 44:25 And you noticed, 44:26 we like to cook with a lot of onions 44:28 because of their nutritional value there. 44:30 Yes, yes. 44:32 And onions are absolutely delicious. 44:34 Delicious. In just about any dish. 44:36 Good, good God. 44:38 And since this has corn, this has jalapeno, 44:41 this has cumin, this has all kinds of things, 44:45 it's only fair that we have cilantro. 44:48 All right, all right. 44:49 We make it so Texas, right? 44:51 Yeah, that's right. 44:52 We love cilantro. 44:53 So we're going to chop the stems and arm. 44:55 Why? 44:56 Many people take out the stems, and it just... 44:57 Stem have so much flavor in them, 45:00 and people are missing out. 45:01 Got you. 45:03 We're gonna chop this up, we're gonna rough chop it. 45:05 Again, it's a rough dish, okay? 45:08 So it doesn't need to be fine. 45:09 Exactly, no. 45:11 And this is called Southwest quinoa. 45:12 Oh, yeah, I smell it. There you go. 45:15 But for the viewers at home, if you do not like cilantro, 45:18 you could use any herbs that you prefer, all right? 45:21 And lemon, we are going to roll it. 45:24 Now why do you roll it first? 45:25 Does that add... 45:27 Does it bring out extra whatever? 45:28 Juice. Exactly. 45:29 We get all that juice out, okay? 45:34 And this, we're going to spray it all over. 45:37 Oh, yeah. 45:38 Then we get that one tablespoon in there. 45:40 Now we mix this up. 45:42 And that's ready to go. This is ready to go. 45:45 And we usually serve this 45:46 over a bed off green leafy vegetables. 45:50 Yes, here you have kale, you have spinach, 45:52 you have a spring mix, 45:54 anything green, this is fantastic with it. 45:57 Nice, nice. 45:58 It's so colorful. And it's served cold. 46:01 You can serve cold, serve hot, 46:03 with this you could do so many things with it. 46:06 So it's nice and colorful, 46:08 we got everything mixed together. 46:10 We're going to try this after. 46:12 Come on, Jason, leave it right there. 46:13 You want to... You want to try... 46:14 We'll try it after the show. 46:16 Oh, you are killing me. 46:18 All right, fine. 46:20 That's the Cooper once she says 46:21 then we have to wait till the very end. 46:22 I know it. 46:24 But it's right here. 46:25 Okay, Jason, go ahead, taste it. 46:27 Oh, you know what? 46:29 Okay, we'll wait, we'll wait, we'll wait. 46:31 All right, what's the next recipe? 46:33 The next recipe is delicious, it's so, so good. 46:37 We have a papaya banana ice cream. 46:50 I love ice cream. 46:52 And I'm so excited about trying this. 46:53 So where do we start? 46:55 It looks like we got the blender out. 46:57 That's right, Jason. 46:58 We got a couple of fresh and well, frozen ingredients. 47:00 Right, I have save the best for last. 47:05 This is one of my family favorites. 47:06 So we're going to do banana papaya ice cream. 47:09 Very, very simple and easy recipe. 47:12 We're going to pour our milk, which is almond milk, 47:16 half a cup, then we're going to add our frozen banana. 47:19 This should be very ripe. 47:21 If you want it to be very, very sweet, 47:25 then use ripe banana. 47:26 Got you. 47:28 Then we're going to add our papaya, 47:30 and then to get it to be creamy, 47:34 we're going to add our non dairy milk powder last. 47:39 So let's see what we do here. 47:40 Let's get this going. 47:42 It's going to make some noise. 48:09 That's really... That looks thick. 48:12 This is ice cream, look at the consistency. 48:15 Now we're adding our milk powder there. 48:17 This is coconut milk powder. 48:19 All right, let's go here. 48:38 Okay, making some noise here. 48:40 We're going to get this thoroughly mixed together. 48:44 It is delicious, let's go. 49:00 I think... 49:02 This is a nice healthy ice cream. 49:04 Healthy dessert. 49:05 And if parents want to keep the kids healthy, 49:09 and you have friends coming over, 49:13 this is a good way to go. 49:15 So we're going to taste this. 49:16 I know Edgar is shaking over there 49:18 'cause he wants to taste it. 49:19 He's like a kid. 49:21 Yeah, yeah, I only saw two cups at the beginning of it, 49:22 now I saw... 49:24 It's three cups. Yeah, you got a little nervous. 49:25 You got a little nervous. 49:27 And you can keep this in the refrigerator 49:29 to keep it really hard and frozen. 49:31 Look at the texture. 49:32 That's for Edgar because he's been waiting 49:34 the longest, right? 49:36 And then, Jason, you're going to try this. 49:39 I don't know if you could eat all of this on camera. 49:41 I don't know. 49:42 But this is so creamy and delicious. 49:45 Try that, Jason, tell me what you think? 49:47 There you go, that's your spoon. 49:49 Thank you. Alrighty. 49:51 All right. 49:52 What do you guys think? 49:55 Jason, what do you think? 49:58 That's good. 49:59 Right, and, you know, 50:01 you can use any form of frozen fruit. 50:03 I mean it has that ice cream consistency. 50:06 It is really delicious, yeah, alrighty. 50:10 And we are getting a lot of vitamins 50:14 and no cholesterol. 50:16 So this is a healthier dessert. 50:18 It tastes, I mean, it has that ice cream texture. 50:23 Very smooth, right? 50:25 This is great on a nice summer day. 50:28 Looks like it, feels like it, tastes like it. 50:30 And it's not too sweet. 50:33 You know, my kids. 50:34 I usually just make these ice cream, and they're, 50:36 "Mom, what did you put in it?" 50:37 I said, "I'm not going to be telling, 50:39 why don't you guess and see what it is?" 50:41 And they just enjoy this. 50:42 My husband has asked me, 50:44 "Can you make me some of that ice cream?" 50:46 Very delicious, so... 50:47 Edgar, do you have children? 50:49 My son, he's about to be eight months. 50:52 He's all kinds of veggies, 50:54 he doesn't like nothing else but veggies. 50:56 He likes eating everything that we do 50:58 at the Cooper Wellness Center. 50:59 Why? 'Cause it helps him grow. 51:01 He's eight months, he has not gotten sick. 51:04 So he loves, loves ice cream. 51:06 This is perfect from, why? 51:07 Because secretly he's eating fruits. 51:10 So he doesn't know what he's eating. 51:11 He thinks it's ice cream, he's eating fruits. 51:13 Yeah, yeah. That's right. 51:15 This is very good point, Edgar, you know, 51:16 some of the kids don't like fruits. 51:18 So a good way to get them to eat fruit is to do what? 51:21 Make ice cream, make smoothies, and just use... 51:25 Or even vegetable, blend everything together. 51:28 I usually put here peanut butter in my ice cream. 51:31 My kids will be having good peanut butter 51:34 so they'll have their protein right there 51:37 in this blended fruit ice cream. 51:38 I could see this is becoming like a smoothie, 51:42 like a nice smoothie. 51:44 But when you add the milk here, the dairy milk, 51:47 you see it give that creamy. 51:49 The... Oh, the non dairy milk? 51:51 The non dairy milk powder, it gives that creamy flavor. 51:55 This is delicious. 51:56 So if your kids don't like fruits, 51:58 this is the way to get them to have their fruits. 52:00 And for our viewers, 52:01 if you all think that is going to overpower the papaya, 52:05 not at all. 52:06 This is delicious. 52:07 If you don't like papaya, try it out anyways. 52:09 It does not give you that papaya flavor. 52:11 This is delicious. It tastes like ice cream. 52:14 You have to try this. Right. 52:15 Yeah, yes, absolutely. 52:17 It is delicious, and I love papaya taste. 52:21 One of the things I used to get in New York City 52:22 was papaya juice. 52:24 Yeah. 52:25 Papaya juice is absolutely amazing. 52:28 And so to see the papaya, 52:30 well to taste the papaya and the banana 52:32 in an ice cream, this is a treat. 52:35 At our center, we also make up a papaya drink 52:39 because we do nice, organic raw juices, 52:43 and our patients love it. 52:45 Not only that they love it, 52:46 they're getting lots of nutrients, 52:48 lot of vitamins, and they're losing weight, 52:51 they're lowering their blood sugar, 52:52 lowering their cholesterol, lowering their blood pressure, 52:55 and they're getting off medication. 52:56 What's good about the papaya? 52:59 Nutritional. 53:00 Papaya, lots of fiber, 53:02 lots of vitamin, vitamin A, vitamin C. 53:06 And as I told you, vitamin C is great for the immune system. 53:09 So people are getting cold, and cough, and flus. 53:13 If they eat papaya, and any fruit, 53:15 that's going to build the immune system. 53:17 Vitamin A is great for the eyes. 53:20 It's an antioxidant. 53:22 It's good to prevent cell aging, cell death, 53:26 and help to protect your body against cancer. 53:29 So vitamin C is really good, vitamin A is fantastic, 53:32 and lots of fiber in this papaya. 53:36 You know what? 53:37 Can I be honest with you guys? 53:38 Go ahead, Jason. 53:40 I'm trying to get you guys to talk more 53:41 so I can eat all of this. 53:44 I saw that. 53:45 I saw you holding your cup, although I put mine down. 53:48 I got to pick it up, I got to pick it up. 53:49 You guys go ahead. 53:50 You know, in this banana, 53:52 we have banana here that's high in potassium. 53:55 And potassium will help to decrease blood pressure. 53:59 So plant-based meals are high in potassium, 54:03 and that's one of the reason 54:05 why the blood pressure will drop in a patient 54:08 who is more plant-based, whole food, whole grain... 54:13 Because potassium lowers. 54:14 Yes, so sodium increases blood pressure 54:17 because sodium pulls water into the blood vessels, 54:20 the blood pressure will go up. 54:22 Potassium is a reverse. 54:24 So diet high in potassium, which are plant-based diet, 54:28 will help to lower blood pressure. 54:30 Wow! 54:31 Now you also offer seminars, and cooking classes, 54:34 and all those things. 54:36 We're going to go to an address roll 54:38 'cause I want people to know how they can get the book, 54:40 how they can book you for seminars 54:42 and all of that stuff. 54:43 So let's go to that now. 54:45 If you would like to purchase Dr. Cooper Dockery's books, 54:48 including her cookbook, 54:50 Incredibly Delicious Vegan Recipes 54:53 or if you would like to find out 54:54 more about her wellness seminars, 54:56 you may contact her in a variety of ways. 54:59 Just call area code 55:00 956-627-3106. 55:04 That's 956-627-3106 55:09 or visit her website, cooperwellnesscenter.com. 55:12 That's cooperwellnesscenter.com. 55:16 You may also write to her at Cooper Wellness Center, 55:19 3604, North McColl Road 55:23 in McAllen, Texas 79501. 55:29 So let's take a look at what we just made. 55:32 We made delicious mac and cheese. 55:35 Okay. 55:36 Then we went to a meatless meatballs. 55:38 So we have there wet barbecue sauce, 55:42 marinara sauce on our spaghetti. 55:44 Then we went to the kebab, 55:46 then we went to delicious southwest quinoa salad. 55:51 Okay. 55:52 Then we went to a burger, 55:53 and then we came back to our ice cream. 55:55 Wow! 55:56 So we made quite a bit. 55:58 And we see that there's multiple different uses 56:00 for the meatballs. 56:01 Right, and as you see this party, 56:04 party presentation, 56:05 so if you're having a party at home, these are beautiful, 56:08 healthy, guilt free dishes that you can use at home. 56:12 Yes, yes, and everything's festive, and colorful. 56:15 What are you going to say, Chef? 56:16 No, no, no, I was just going to add to 56:19 what you were saying 56:20 and the doctor were saying, the meatballs, 56:22 you could use them in different ways. 56:24 And this is a food for family. 56:26 As you see, it's a party feel. 56:28 You can make a lot 56:30 and feed a lot of people at the same time. 56:31 Now are all these recipes in this book, in this cookbook? 56:34 Most, absolutely. 56:36 Everything here is in my cookbook. 56:38 Okay, all right. 56:39 So people can make these at home. 56:41 It's not super labor intensive... 56:43 No. It's healthy. 56:45 And most importantly, delicious. 56:49 That's right, that's right. 56:50 So nutritious, and delicious, 56:52 and you are trying to help people 56:56 to get to the point where they can put 56:58 that medicine to the side. 56:59 Yeah, food is medicine. Food is medicine. 57:01 And we have a lot of patients 57:02 who have reversed their diseases 57:04 are on no medication 57:05 or less medication eating like this. 57:08 Delicious, appetizing, and healthy. 57:11 Nice. I'll tell you what? 57:13 That ice cream was really good. 57:16 Thank you, thank you. 57:17 Thank you, guys, so much for coming 57:18 and showing me a couple things in the kitchen. 57:21 And thank you for joining us. 57:23 Make sure that you tune in next time 57:25 for some more delicious meals. 57:27 God bless. |
Revised 2018-12-24