Participants: Nyse Collins (Host), Brenda Kemp, Evita Tezeno
Series Code: TOP
Program Code: TOP000008
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00:01 Have you ever wondered how to prepare healthy food
00:02 that actually tastes good? 00:04 Well, stay tuned while Evita Tezeno, Brenda Kemp, 00:07 and yours truly Nyse Collins show you just how to do it 00:10 and give you a Taste of Paradise. 00:30 My name is Evita Tezeno. And I am Brenda Kemp. 00:33 Thank you for joining us today. 00:34 And we will be making today, 00:36 Mexican Rice Pilaf with a cheesy topping. 00:41 And what else we're making, Brenda? 00:43 Perfect guacamole, that is to die for. 00:46 Okay, well, let's begin and let's read the recipe. 00:51 The ingredients for the Raw Mexican Rice Pilaf 00:53 with spicy cheese topping are: 01:27 So let's get started. 01:30 All right. Cauliflower. 01:33 And we have to chop this first, don't we? 01:35 Yes, we have to chop it first. 01:36 You know, before I started eating more raw 01:38 I just couldn't stand cauliflower. 01:40 I just don't know, I didn't like the taste of it. 01:42 It is kind of bland. 01:44 Yeah, but when I started eating more raw in my diet, 01:47 the flavor of cauliflower is wonderful. 01:50 And I like it better raw, than cooked. 01:53 Especially with this cheese sauce 01:54 that we're gonna do, 01:56 it's gonna probably make it taste even better. 01:58 Wonderful. Yes. 01:59 And this recipe is gonna resemble rice. 02:02 Resemble rice? Yes, yes. 02:05 Mexican rice is always good to cook-- 02:08 Like Spanish rice? Yeah. 02:10 It goes well with all kinds of different Tex-Mex 02:14 since we are from Texas. 02:16 All right. So we're having these? 02:18 Or we're chopping up them even smaller? 02:21 Yeah, just a little bit smaller 02:22 so the processor don't have to do a lot of work. 02:29 Okay. 02:32 I'll get these. 02:35 You know, my kids always say these broccoli 02:36 and cauliflower resembles little trees. 02:38 Trees. 02:41 All right. Okay. 02:44 Let's get this out of the way. 02:46 And what we're gonna do is we're gonna pulse it. 02:49 Okay. 02:55 You see, it's starting to look like the rice. 03:01 Okay, that's done. 03:04 Let's put it in a bowl. 03:12 Isn't that pretty cool? Yeah, it looks like rice. 03:17 Okay. 03:19 Yeah, let's move that blade off the way. 03:24 A bowl of rice. 03:30 Okay, let's get started with cilantro. 03:35 Cilantro. 03:36 While you're doing that, 03:38 I'm gonna go ahead and cut the avocado. 03:39 Okay, wonderful. 03:40 And we have our tomatoes. 03:46 We have our Braggs Aminos. 03:51 Um, pure maple syrup, grade B. 03:56 And this is lemon juice. 04:01 Our nutritional new yeast. 04:05 Oh, tell them about how you just did that. 04:09 Well, I just chopped it this way to make sure 04:11 that the blade gets into the net 04:14 and then just spin it up. 04:15 Oh, and the seed. Mm-hmm. 04:17 Okay, 'cause sometimes thier seeds 04:20 are really hard to get out of there. 04:22 Yes. 04:23 Okay, and here is red bell pepper. 04:27 Green onions. 04:31 This is some cumin. 04:33 Hand me that garlic press. 04:37 Yes. 04:38 Now, are we using a whole avocado? 04:40 Yes, we are. 04:45 That's my favorite fruit in the whole world, 04:47 I love avocado. 04:53 Okay, let's get those in here. 04:56 I'm gonna start mixing this up. 04:59 Okay. 05:05 Starting to look like Mexican rice. 05:06 Yes, it is. Isn't that beautiful? 05:09 And the smell... Oh, the smell. 05:11 It smells really, really good. 05:15 So you see, you still can have your Mexican rice, 05:19 when you are raw. 05:22 Hand me the rest of that avocado. 05:29 Now we're gonna top it with a cheesy sauce. 05:34 Cheesy sauce. Yes. 05:35 And the ingredients for that cheesy sauce: 05:54 So let's do the cheese sauce. 05:57 Let's start off with the cashews. 06:01 Nutritional yeast makes it cheesy. 06:08 Mmm, the chili powder. Now, I'm smelling this. 06:10 I know, that's-- 06:12 I wish you guys could smell this. 06:14 Smoked paprika, smell that. 06:16 Oh, that's awesome. That's what makes it spicy. 06:19 Yes. Sea salt. 06:21 You get a lot of this. Okay. 06:23 We can gip ourselves with the spices, you know. 06:26 And last but not least, cayenne, 06:29 to add that little extra kick. 06:34 And let's process it. 06:41 Starting to look like cheese to me. 06:45 So this can be sprinkled on the salad. 06:52 So let's mix it in now. 06:57 Okay, wonderful. 07:02 Mm-hmm, awesome. 07:10 Just kind of blend it really well. 07:12 Yeah, just stir it in. 07:19 Its color is really popping. I know, smell it. 07:22 Oh, it's wonderful. 07:28 There you go. 07:30 So next what? Let's do the guacamole, now. 07:33 Okay. Okay. 07:34 Ingredients for the Perfect Guacamole are: 08:05 Okay, let's get these avocadoes chopped. 08:13 This is for the spicy cheese. 08:15 I mean, this is for the guacamole, sorry. 08:16 Yes, yes, we did this spicy cheese sauce 08:19 in the other recipe. 08:20 Uh, you know, you just don't have to eat avocadoes, 08:24 they're also very good for your skin. 08:26 You could do moisturizing mask with them as well. 08:30 Yes. 08:32 But I don't like to waste avocadoes. 08:34 So I eat them all. They're my favorite. 08:41 Okay. 08:42 Do we need it to sculpt-chop these in squares? 08:44 Or we're just gonna put them in whole. 08:45 Just-- 'cause you're gonna mash them. 08:46 Yeah, I'm gonna mash them, 08:48 so you can just put them in the bowl. 08:50 I'll get rid of that for you. Thank you. 08:54 Okay. 08:56 Okay, we're adding the guacamole to the bowl. 08:59 Yes, and we're gonna use 09:00 a potato masher to mash them up. 09:04 Oh, we're gonna pump bind it. 09:05 I think we have a seed in there. 09:08 Oh, okay claps. 09:14 So we're gonna add the onions. The red onions, yes. 09:25 The tomatoes. 09:33 Let's do that cilantro. Mm-hmm. 09:36 Some lemon juice. Lemon juice. 09:40 This is gonna be better than store-bought guacamole. 09:42 Oh, yes. By far, everything is fresh. 09:46 This is some garlic. And jalapenos. 09:52 We cannot forget the jalapenos. 09:54 Do we have a spoon that I could stir this up with? 09:56 Well, let's see. 10:02 Here's the spoon. Okay, wonderful. 10:10 Mm-hmm, yummy. 10:12 Let's get that plate, so we can plate it up. 10:15 Where is it? It's over there on the side. 10:17 Oh, yes. 10:20 Okay, look how gorgeous this looks. 10:22 Yes, and we'll be using, not corn chips, today, 10:25 but cucumbers. 10:26 Now, these are the cucumbers 10:28 that were grown from the garden. 10:29 Yes, freshly picked. 10:35 Oh, let's get the bowl to... 10:37 the plate to... 10:39 Let's plate up the rice. 10:45 Wonderful. 10:49 Just get on there. 10:52 You know, presentation is everything. 11:02 This food looks good. 11:04 Oh, and it smells amazing. 11:10 Oh, wow. 11:12 Okay. 11:13 Mexican Rice Pilaf, 11:14 made out of cauliflower and Perfect guacamole. 11:19 Let's eat. 11:21 I'm ready. All right. 11:29 "Give me some chicken," you ever heard that before? 11:32 A lot of people always want some chicken. 11:34 And when they want it, they want it fast. 11:37 And so that's some of the issues we have, you know, 11:40 in these days, that we got this fast chicken 11:42 and all of that good stuff. 11:44 And we all know that 11:45 as we try to live like a healthy lifestyle, 11:47 we want to avoid some of the items 11:49 that comes with these things, like the fats and all the oils 11:53 and all the cholesterol that will come with it. 11:55 But hey, there's nothing wrong with having 11:57 some good flavored food that even tastes like chicken. 12:00 And so it's your decision, what you want to do, 12:02 if you want to be a vegetarian, great, 12:04 we'll share it with you how to do that. 12:05 If you don't want to be vegetarian, 12:06 then you know, do things in your time. 12:08 Whatever works best for you. 12:09 But the key is that you study for yourself. 12:11 And you find out what is the most optimal thing. 12:14 And even though we're talking about chicken today, 12:16 and we're gonna share a couple of recipes with you 12:18 that may be helpful as well. 12:20 I remember, when I hear people say that, 12:22 I remember the good old days when I used to 12:24 even use some like chicken and items like that. 12:27 I remember I used take the real good care of mine, 12:30 I will cut mine up, I will clean it properly, 12:32 I'll try to follow the principles in the Bible, 12:34 I'll remove the fat, 12:35 and I'll try to get the blood going, 12:37 you know, away from me, you know, 12:38 the kosher chicken, then I would season it up. 12:41 And I'll tell you, kosher chicken 12:42 is not the easiest thing to season. 12:44 And that thing is like rubber sometimes. 12:46 But I'll season it up really nice 12:49 and then I'll let it set overnight. 12:51 And the funny thing was my brothers and my sister 12:53 and when I'd be sleeping and having a good restful night 12:57 they will come, and they will like steal a wing 12:58 and steal a drumstick and stuff like that. 13:01 And I wake up, I go to school, go to work, 13:02 and then I come back looking and I'm like, 13:04 "Man, I'm missing a wing, 13:05 I'm missing a drumstick or a leg." 13:07 And they always took it, 13:09 'cause they always knew I will season it up nicely. 13:11 But now, I don't per se use chicken anymore. 13:13 But it doesn't mean that 13:15 I can't have a nice little flavor in my food. 13:17 I know that's not the case. 13:19 So today, we're gonna share with you, 13:20 a recipe in regards to that and I'm sure you'll enjoy. 13:23 Now, what's the issue with the chicken? 13:25 Okay, some people enjoy, 13:27 some don't, or whatever like that. 13:28 And like I said, you know, 13:30 our program is like a grape with a seed. 13:32 Take the information that you'll find helpful. 13:34 If you find something you don't like, no problem, 13:36 spit out the seed. 13:38 However, before you spit out that seed, 13:39 make sure you study it, 13:41 because you maybe spitting out something 13:42 that will save your life. 13:44 And so when we look at chicken and items of that nature, 13:47 I mean, we all know the connection, I mean, 13:50 it does have cholesterol that comes from the animal. 13:53 It's loaded with the fats, and it was funny that 13:56 as I was thinking the other day 13:57 that God knew something important 14:00 when He said that we must remove that fat, 14:02 because that fat does a one-two punch on our body. 14:06 It increases our... 14:08 the extra blessings, you know, it adds our extra blessings, 14:11 you know, we don't say, nobody's fat or skinny. 14:13 Some of us are just over blessed, 14:14 I used to be over blessed, over 220 pounds plus 14:18 when I used to play football. 14:19 Now, I'm trying to balance my blessings, 14:21 I think I have one or two more to go, you know, 14:23 'cause we don't want to teach you of how to lose weight. 14:24 So the fat was causing a problem. 14:26 We know that the fat is related to the diabetes as well. 14:29 You know, the person dealing with type 2 diabetes, 14:32 in like first couple of stages there, 14:34 the problem is not they're not getting enough insulin, 14:36 the problem is the insulin is not being received. 14:39 And so and what's holding that receptivity from it, 14:42 is that fat that kind of like blocks it, 14:44 so then the sugars stay high in the blood and get doctor. 14:46 He will explain this to you. 14:48 So the fat was causing that problem. 14:49 Also, we also find with the chicken 14:51 that cholesterol as well, 14:53 and so you all know this, you know, 14:55 you've heard it a million times. 14:57 But our goal today, is to share with you a nice little recipe 14:59 that maybe helpful, helpful and nutritious. 15:04 But the key to good cooking is that it has to be tasty. 15:08 All right, this is the key, it has to have some flavor. 15:11 If there's no flavor, I'm not interested, 15:13 and I don't know about you. 15:14 So we're gonna look at some of the items, 15:16 and the matter of fact, let's go through one, 15:17 because you have to have a good seasoning. 15:20 You know, if you cook chicken, or let's look chicken in tofu. 15:23 If you cook both of them without any seasoning, 15:26 in general, they'll just taste not like much, 15:29 but the key is how you do your seasoning. 15:32 And so I'm not gonna show you how to do the seasoning 15:34 but I'll share my little secret recipe with you. 15:36 It's Chicken-Style Seasoning, and all you need is, 15:39 2 cups of nutritional yeast flakes 15:42 1/3 cup of onion powder 1/3 cup of salt 15:49 2 and 1/2 tablespoons of dried parsley 15:53 1 tablespoon of sucanat or cane juice crystals 15:57 1 and 1/2 tablespoon of garlic powder 16:02 3/4 teaspoon of celery seed 16:07 1/4 cup of salt-free Italian seasoning 16:11 and 1/2 teaspoon of cumin 16:16 Now, this is very important 16:17 that we understand how to do this seasoning. 16:19 I know you all are like, 16:20 "What a 1/3 cup of salt and this and that?" 16:23 Now, what we're doing is, 16:24 we're making a good batch for you. 16:25 You know, we don't want to be mixing up 16:27 all of those ingredients, 16:28 every time you're trying to add flavor to something. 16:30 So we made a-- that's a good size batch, 16:32 and actually I will just put it here. 16:34 When you put it in the blender, you have a opportunity, 16:37 it will blend that, like just like that. 16:39 You don't have to do anything. 16:40 Just make sure that the blender is dry, properly, please. 16:43 Because then you start getting clumps here and there. 16:45 So you blend it up, 16:46 it'll come out to a nice fine powder 16:48 as you see there. 16:49 And you take that, you put it in a zip lock, 16:51 or if you have a nice little container, 16:52 you put it on that container, and you label it, 16:55 "Give me some chicken." 16:56 No, you're not gonna label it, "Give me some chicken." 16:57 But you can label uh, "Chicken-Style Seasoning." 17:00 Or whatever of that nature 17:01 and here's the cool thing about it, 17:03 you don't have to worry, 17:04 'cause when you go to the store, 17:05 and you look at a lot of these 17:07 chicken seasonings and items like that. 17:08 You always see like, some crazy ingredients, 17:10 some of them will even have MSG. 17:12 You know what the funny thing is, 17:14 about the MSG, long time ago, they found 17:15 "All MSG is cancer, be careful" 17:17 and everybody staying away 17:18 from the MSG and stuff like that. 17:20 So now, we go to store, we looking for MSG, 17:22 we don't see MSG on the label, 17:24 but they just spelled that out for us, 17:25 Mono Sodium Glutamate. 17:28 What is that? MSG. 17:29 So if you see that on there, thank you very much, 17:31 put it back down. 17:33 So don't worry about running to the store and doing that. 17:34 You can do this, yourself. 17:36 And I guarantee you, more and likely, 17:38 the majority of those ingredients 17:39 that are there, you have them at home. 17:41 But make it, make it, make it. 17:43 Keep it around, just in case 17:44 you need to add a little flavor, 17:46 you just go ahead, and sprinkle that. 17:48 So we have that seasoning there, 17:50 and what we're gonna do is, 17:51 we're gonna go ahead and use some tofu, 17:53 okay, we're gonna use tofu 17:54 and we're gonna add the seasoning to that, 17:56 we're gonna do it really nice 17:57 and I'll share a couple of testimonies with you. 17:58 But all we need for the second part, 18:01 to make that chicken, 18:02 and then add the Chicken-Style Seasoning to it. 18:04 And you're gonna see the recipe come right up, here. 18:07 And all we need is one 14 oz. 18:10 package of extra firm tofu, 18:14 2 tablespoons of Braggs liquid aminos 18:17 which is unfermented soy sauce, 18:19 2 tablespoons of oil 18:22 and 2 tablespoons of chicken-style seasoning. 18:27 Now, real quick, I repeat, that tofu you need, 18:30 needs to be extra, 18:32 if they even have a extra-extra, 18:33 get extra-extra-extra firm tofu, 18:36 because in order to do this recipe, it has to be firm. 18:38 But if you just have the firm or extra firm, 18:40 a little quick tip that you can do is you take that 18:43 and you buy a couple of low packages. 18:45 You take that, you put that in a fridge or a freezer, 18:47 and you freeze it. 18:49 Then leave it for couple of days or whatever like that. 18:51 Then, when you're ready, maybe the day before, 18:52 I remember how I used to do it, 18:54 my chicken that I prepared the day before. 18:55 A day before, you pull it out, 18:57 you let it thaw out a little bit. 18:58 And then when it gets nice and ready to go, 19:01 then you can pull that out, try to dry up a little bit. 19:05 And then, we can start our recipe. 19:07 So I'm gonna go right ahead, I already have one here. 19:10 This is just a little, it comes out of a box or whatever. 19:14 This one is extra firm, because I went ahead 19:16 and froze it for us and now just thawed out. 19:20 So I'll just cut that through a little bit. 19:22 Don't worry if your knife 19:24 is not too sharp you should be fine. 19:25 And you cut that all away. 19:27 So I'm just gonna cut a couple, maybe three or four cuts here. 19:32 Then the next step is, 19:33 I'm just gonna go ahead and cut it long way there. 19:37 And because I want some cubes, 19:39 the reason why I want to do it like this is 19:41 'cause may be I could even sprinkle this on a salad. 19:44 Then, you just flip it to the side, 19:46 or you can use a cutting board, whatever works best for you. 19:48 And you cut it half way through. 19:50 Then it should be falling off and you have some cubes there. 19:53 You can see that real nice and easy. 19:56 You have some cubes and if you noticed the texture 19:58 to it, it's really like kind of firm or stuff like that. 20:01 It's not like your average tofu 20:02 that would just like melt in your hands, 20:04 if you know what I'm talking about. 20:05 So we have that all there. 20:08 And I was just speaking to someone, 20:10 a little bit before. 20:11 And I made it, I asked them if it looked like chicken. 20:13 I'll give you their response here in a second. 20:15 Then we'll take the two tablespoons 20:18 of Braggs Liquid Aminos. 20:21 If you don't have Braggs Liquid Aminos, 20:23 don't worry about it, just take some bouillon, 20:25 some vegetable bouillon or something of that nature. 20:28 Or you could just skip that all together. 20:30 You just want to get that in there 20:31 to add a little extra flavor to it. 20:35 Then we're going to go ahead, and add the 2 tablespoons, 20:40 whoops, that's all right. 20:41 It's all gonna mix up anyway. 20:42 The two tablespoons of, 20:46 we have Chicken-Style Season, 20:47 let me see if I can grab a little spoon here. 20:49 This will work a little bit better. 20:51 And then you mix that up properly. 20:54 Okay, and while that is going there, 20:55 you just, you want to get it, 20:57 it's almost like bread in there, a little bit. 20:58 But not bread in it, you know what I mean. 21:00 And you mix that up there, 21:03 and you get your pot ready as well. 21:05 Put it on high heat. 21:08 Let that warm up a little bit 21:09 and then we're got to add some oil to that. 21:13 You can do it with or without the oil, it's up to you. 21:16 But oil just adds a little extra flavor 21:18 and also it helps with the cooking of it. 21:20 And so I'll put that into sauce pan here. 21:23 That's my two tablespoons, 21:25 you can do the extra virgin olive oil. 21:28 Or some people use grape seed, 21:29 whatever you have access to should be fine. 21:32 The less oil, the better. 21:35 If you don't have a non-stick, then you have to like, 21:38 work your way around it. 21:40 And then you just take those items, 21:43 and you add them to that. 21:44 That's gonna heat up there a little bit. 21:47 All right. 21:49 And you put that on high heat. 21:50 Let me tell you something about that soy real quick, 21:52 as that heats up there. 21:54 A lot of people have questions about soy. 21:55 Does it cause this problem? Does it cause that problem? 21:58 Well, the question is up to you. 22:01 Study, study for yourself, to show yourself a proof. 22:03 The thing is soy kind of gets the batter out, 22:06 because it has vital estrogens. 22:09 And somewhere along the line, somebody is gonna study it. 22:11 But, just because it's qualified as estrogen, 22:13 doesn't mean it works the same way as estrogen. 22:15 You know, estrogen causes things 22:16 that kind of like expand the stuff and so. 22:18 There's a lot of news about this or that. 22:20 And we're not gonna tell you exactly what you should do, 22:22 but the key is to study. 22:23 But also even when it comes to soy, 22:25 we need to find temperance in all things. 22:28 Of course, you may find something bad 22:30 when a person wakes up in the morning, right. 22:32 And they start off with soy milk, okay. 22:35 Then they do some scramble tofu which is made from what? 22:38 Soy. 22:39 Then they take a slice of soy bread, 22:41 and what kind of butter do they put on that. 22:42 They put a little soy butter on that 22:44 and I'm like "Man, that's enough soy." 22:45 Then we go to work, 22:47 and we snacking on some roasted what? 22:48 Soy nuts. 22:50 Then in the middle of the day, we want a little snack, 22:52 you know, even though we should try best 22:54 to avoid that snack, we buy... 22:55 what kind of smoothie do we buy? 22:57 We buy a smoothie made with soy milk 23:00 and a whole bunch of other items. 23:01 Then lunch time comes in. Phew. 23:03 If you're not soyed out, I'm almost soyed out already. 23:06 Then we have lunch. And we have a burger, right? 23:08 We have the soy bread. 23:09 What kind of mayonnaise do they put on that? 23:10 Soy mayonnaise, okay. 23:12 What kind of cheese they put on that? 23:14 Soy cheese. 23:15 And what kind of burger did we put on that? 23:17 We didn't even get to the burger yet. 23:19 The burger's a soy burger. I'm almost soyed out already. 23:23 So are you tired of soy yet? Good, well, me, too. 23:27 Then, dinner comes 23:28 and we have some brown rice with some soy chunks 23:31 and of course we all got to have a little dessert. 23:34 So what kind of ice cream? Soy ice cream. 23:36 So who would not have a problem with soy 23:39 if you're using it too much? 23:41 I was just at the store the other day, 23:42 I even saw a detergent. 23:44 You know what the detergent was based on? 23:46 It's soy based detergent. 23:47 Now, my body has to deal with it on the outside. 23:50 So a lot of us are doing things, 23:52 and we're doing it too much. 23:53 So let's find some temperance. All right. 23:56 The things that are good, be moderate in it. 23:58 And then you won't have a problem. 23:59 So today, because I know 24:00 I'm gonna have some chicken here, 24:02 and instead of drinking soy milk, 24:03 I'll just make some cashew milk. 24:05 I'll make some almond milk or you know, 24:07 I'll find a nice little balance, 24:08 so we are not overdoing it. 24:10 So I think that my pot is getting warmed up here. 24:14 And you let that go a little bit. 24:19 Oh, man, it's looking good. 24:21 And if you notice here, 24:24 it started to get a little crispy, 24:26 you turn that down in just a tad. 24:29 And you do that there for a little while, 24:33 and you let it sit on low, keep flipping it, 24:36 so all sides could get nice and brown, as you see there. 24:40 And I like to do mine slowly. I'd do the slow cooking way. 24:44 And if you noticed, it kind of holds together. 24:47 So you put that on low heat 24:48 and you should, you should be good. 24:51 I'm gonna let that simmer there 24:53 and brown a little bit more on all ends. 24:55 And what you want to do is take a little time, 24:57 if it needs little bit more oil, then, do so. 24:59 You can even add a little water to that now. 25:01 Because now, the seasonings have gotten on it, 25:05 but if you want to make it really taste good, 25:07 you need to do it the night before 25:09 and let it sit in there, add some onion 25:11 and some garlic and all that good stuff 25:13 and have a great time with it. 25:14 I'm gonna show you my little finished product, 25:16 because that's gonna take a little while. 25:18 We don't have all the time. 25:19 Here, I have a nice 25:23 and you all take a quick look at that. 25:25 This is my nice little soy, not soy but tofu chicken. 25:29 I call this lunch express, the cool thing about it is 25:32 if you do a good batch of this, oh, man, it's fantastic. 25:36 Put it in a little Tupperware 25:38 or something you bring that to work. 25:39 Most people when they are at work, 25:40 what do you find for lunch? 25:42 If you want to eat healthy, you buy a salad. 25:43 So go ahead and buy that salad. 25:45 You just pull this out, 25:46 and sprinkle that over on the top of your salad. 25:48 So I asked a friend of mine here, 25:50 and I said "Does that it looks like chicken?" 25:51 and she says "Well, it's okay, 25:53 the chicken is a little long" and stuff like that. 25:55 And you know what, that's fine 25:56 because we don't want to be duplicate it, 25:58 you know, sometimes, when you try to get 25:59 too close to the real thing, you have to cut corners. 26:02 So you could do that. 26:03 But next time, if you want it to look 26:04 like those nice chicken strips that they puton that salad, 26:07 you know, on a chicken salad? 26:08 You just cut it long ways 26:10 and you can follow the same recipe. 26:12 The other day I was flying somewhere 26:14 I can't even remember. 26:15 And normally, you know the airlines, 26:16 they don't always have like per se 26:18 the best vegetarian food. 26:20 So I always carry my food with me. 26:22 Matter of fact, they even try to stop me sometimes, 26:24 "Sir, you can't bring in an extra bag." 26:26 I'm like, "It's food, would you like some?" 26:27 And he's like, "Yes" so I give them. 26:28 So I was on a plane, 26:30 and they were serving out the food and stuff, 26:31 and of course, you know, 26:33 it wasn't per se anything for me. 26:34 And so I was like, "Ma'am, that's okay, I'll pass on that. 26:36 Can you just bring the plate and then, 26:38 you know, a knife and fork?" 26:39 And so she brought that. 26:40 And you know what I opened up out of my Tupperware, right. 26:43 I opened up my nice little mock chicken as you see here. 26:47 I pulled that out and I have something 26:48 like little pita bread 26:49 and I took a little cut of cucumbers and tomatoes. 26:53 I put that in the middle. 26:54 And I put this in there. And man, oh, man. 26:57 The only bad thing was 26:58 the whole plane started smelling like tofu chicken. 27:02 And so everybody is like looking over 27:04 and what's going on over there? 27:05 Even the flight attendant, I won't tell you which airline, 27:07 the flight attendant walked by, 27:08 she was like, "Hmm, what's that?" 27:10 I was like, "Would you like some?" 27:11 she said, "Yes." 27:13 So she pulled out her little napkin 27:14 and I put the little tofu in there 27:15 and she went into a corner and she ate it. 27:17 And she came back and she was like, 27:18 "Wow, what's that? 27:19 What kind of chicken is that?" 27:21 I said, "Oh, Ma'am, I'm sorry to inform you, 27:23 it's not per se chicken. 27:24 But it's my favorite ticken, you know what a ticken is? 27:28 Tofu chicken." 27:29 And so she enjoyed it, she wanted the recipe itself. 27:32 So if you don't appreciate that recipe, 27:33 just give it to somebody else. 27:35 'Cause somebody else will love it. 27:36 And so our goal is slowly but surely 27:38 as you make a transition, 27:40 to move away from certain of these products 27:42 or animal products or stuff like that. 27:43 Why don't you give it a try? 27:45 You can still have some good flavor. 27:46 One of my friends, they decided 27:47 to do something, meatless Mondays. 27:49 So maybe on your meatless Monday, 27:51 you can make some of this seasoning. 27:52 And enjoy it. I'm sure you will. 27:54 Because I have as well. Have a good one. |
Revised 2015-09-28