Participants: Nyse Collins (Host), Brenda Kemp, Evita Tezeno
Series Code: TOP
Program Code: TOP000009
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00:01 Have you ever wondered
00:02 how to prepare a healthy food that actually tastes good? 00:04 Well, stay tuned while Evita Tezeno, Brenda Kemp 00:07 and your truly Nyse Collins, 00:08 show you just how to do it 00:10 and give you a "Taste of Paradise. 00:29 My name is Evita Tezeno. 00:31 And my name is Brenda Kemp. 00:33 Thanks for joining us today. 00:35 Brenda, you know I'm from the south. 00:37 Yes, I do. 00:39 And what is the best thing? 00:41 Apple Pie. Yes! 00:43 And guess what you don't have to give up apple pie 00:45 when they become raw. 00:47 You're gonna make apple pie today? 00:48 Yes, I am. 00:49 Let's make apple pie. 00:51 And the ingredients are... 00:52 For the crusts we'll need 2 cups of raw almonds, 00:56 1 cup of raisins, 1 cup of pitted dates, 00:59 2 teaspoons of vanilla extract and a pinch of sea salt. 01:04 Let's, gets started... 01:06 Let's, do it. 01:07 Okay, let's start with almonds. 01:10 There you go. 01:13 And raisins and pitted dates and they have been soaked. 01:20 Vanilla extracts and salt. 01:26 Oh, let's get the... 01:27 The plate ready so we could go ahead and put the crust. 01:37 This is gonna need a little stirring around. 01:41 Yeah, I can see some of the almonds... 01:43 Yes, 'cause this is not breaking up. 01:47 Just a little encouragement. 01:49 Hmm, smells good. 01:50 Um-hmm. 02:00 It's gotta being stubborn today. 02:01 It's a little stubborn today. 02:08 It's probably got that stuck into the blade. 02:10 Yeah, that's what the problem is. 02:17 Here, we go. 02:21 Come, on. 02:33 Okay, 02:35 it's still not. 02:37 It still need to chop that some more. 02:38 It's been a little, little stubborn. 02:43 So when you're doing this in your kitchen, 02:44 you have to be a little patient 02:46 because sometimes things don't work exactly 02:48 how you want them to work. 02:50 It's because of this. 02:52 You got to pulse it a little bit. 02:54 It will work a little bitter when you pulse it. 03:01 Here, it goes. 03:05 Okay, that looks a little better. 03:07 Yes, a little better. 03:09 It's a little chunky but that's good. 03:11 Yes, so you press it in the pan. 03:16 It's so nice. 03:18 Um-hmm. 03:19 Are we gonna put it on edges or we just gonna plate it... 03:21 We are gonna put it on the edges as well. 03:24 So... 03:25 I would help you but I don't want to get all gooey. 03:30 Let's do it real quickly. 03:33 So, Brenda, 03:37 what is your favorite fruit? 03:39 Well, I kinda like apples. 03:42 And you know, there are so many different varieties of apples. 03:45 Oh, that's bright. 03:46 What type of apple did we use for this recipe? 03:48 We used... 03:49 It looks like Gala apples, right? 03:51 It didn't say but we used Gala apples for this one. 03:55 Yeah, Gala apples was... 03:57 But Granny Smith wouldn't be good for this kind. 03:58 Yeah, it will be a little tart. 04:01 Right. 04:02 Yeah. 04:04 So, Gala apples are really, really sweet 04:07 and also Fuji apples are sweet too. 04:10 And Fuji apples and Gala apples are really good and juicy. 04:17 You smell this? 04:18 Hmm, I smell it. 04:19 This smells so good. 04:24 Let me get that, right there. 04:25 Yes. 04:29 Okay, looking good. 04:31 Looking good. 04:36 When we get through the patting their crust, 04:39 let's do the syrup now. 04:41 Okay. Okay. 04:42 So, the ingredients for the syrup are, 04:45 a half cup of pitted dates or 1 cup of raisins, 04:49 and 1 organic orange. 04:53 So, these are raisins that have been soaked 04:58 and this orange juice is a fresh orange that has... 05:02 Been juiced? Been juiced. Yes. 05:04 Okay. 05:08 And we process it. 05:31 Love the Vitamix. 05:32 It blended that in about, what 30 seconds or so? 05:34 Yeah. 05:36 Wonderful! 05:37 Now, lets get the apples ready 05:40 and this is for the filling. 05:43 And the recipe for the filling is... 05:46 5-6 whole apples, sliced, 1 cup of organic raisins, 05:51 1 tsp of cardamom and 1 tsp of coriander. 05:56 Here we go. 05:59 Now, smell this. 06:03 Umm. 06:05 Amazing! 06:07 Need a spoon. 06:08 Okay, yes. 06:10 This is the coriander, 06:14 cardamom... 06:16 and the raisins. 06:19 Do you want to stir it? 06:20 I'm gonna stir it. Yeah. 06:21 Oh, smell that. 06:23 Um, oh my goodness. 06:26 And we're mixing it really good here, 06:30 getting those apples 06:31 all covered with that fabulous syrup. 06:38 Wow! 06:39 Look at that, 06:41 we're gonna need a larger spoon. 06:44 That spoon is a little bit too small. 06:46 It's weak, but it's working. 06:49 Okay, so now we just scoop it up in here. 06:59 And you know, we can have pie for breakfast. 07:02 Another pie for breakfast... 07:03 Another pie for breakfast, isn't that amazing? 07:11 Okay. 07:13 So, we have a little bit too much for our bowl 07:16 so we are just gonna... 07:17 Just a little bit... 07:19 Just put a little bit more. 07:20 Oops! 07:21 We wanna have a overstuffed pie. 07:23 Yes. 07:24 Let me get some of these raisins. 07:26 Okay. 07:28 Let's save this for later. 07:29 Yeah, save that for later. 07:32 And there we have it, 07:34 a raw apple pie. 07:45 Veggies best kept secret? 07:47 You're telling me that the veggie kingdom 07:49 or the plant kingdom has a secret? 07:51 Why will they keep a secret from us? 07:53 Well, in all actuality 07:54 they really haven't kept a secret, 07:56 it's just something that 07:58 we just don't take advantage of. 07:59 And I want to ask you a quick question, 08:02 I'll give you may be a second or two to answer it. 08:04 Who can tell me what is veggies best kept secret? 08:06 Which of the veggies, I know there's a lot of them around. 08:09 You know, we have broccolis and you know, carrots 08:12 and we can go on and on 08:14 of all the different types of veggies that are out there 08:16 and all of them are good for something. 08:18 Like we just said broccoli, 08:19 good for cancer and good for the heart. 08:21 The carrots, of course, 08:22 we all know it's good for the eyes 08:23 and also good for the skin, 08:25 I mean, all of these are great 08:26 but there is a veggie that I believe, 08:29 now the plants they don't keep any secrets. 08:33 I just think it's a secret. 08:34 So, I believe it's the king of all veggies 08:37 or the queen if you want and I believe. 08:40 Do you know what it is, have you guessed? 08:42 If not, it's one of my favorite. 08:45 It is the artichoke, veggies best kept secret. 08:48 I consider it a royalty. 08:50 Why? 08:52 Because look at it, it even looks like it has a crown 08:54 and for those who don't know how to use it. 08:56 It's really spiky too 08:58 and the reason I believe that it's like this, 09:01 it's because it has such gold. 09:03 You know, in Spanish they would say "Otto" 09:06 such value to it 09:07 because this thing is almost good for everything. 09:09 But let me stop here real quick and here my little disclaimer. 09:13 Are we saying that this is the cure of all? 09:15 No. 09:16 Are we saying that this is only found in some special island 09:19 and you could only get it from us? 09:20 No, no, no. 09:22 Everybody has access to this in general 09:23 in one form or another. 09:24 So, I just want to encourage you to go out and look 09:26 and a matter of fact I believe you've seen this before. 09:29 Some of you all even know it. 09:30 I mean, this thing is so powerful 09:33 if you look at a lot of multi-vitamins, 09:35 you see something in there 09:36 and I'm gonna tell you a special carbohydrate 09:38 that it contains. 09:39 But you something in there that says artichoke. 09:41 You know why? 09:42 Cause even the people who makes these items 09:44 they know how powerful it is. 09:46 So why can't we just go 09:48 and get it from the source itself. 09:51 This thing is amazing, like I said, 09:53 I think many of us have even passed it in the super market 09:56 and you probably would just walk in and saying, "Man, 09:58 what is that strange looking veggie?" 10:00 Well, that strange looking veggie, 10:03 is the artichoke and as a matter of fact 10:05 a lot of times you walk by it, why? 10:07 I even walked by, a long time ago 10:09 because I didn't know how to cook it. 10:10 How do you prepare this thing? 10:12 It looks so hard and I remember one time I went to reach it 10:14 and then it struck me and I was like "ouch! 10:16 I'm not gonna buy you anyway." 10:18 You know, but it's really simple 10:21 and another reason why I think some of us have passed it, 10:23 is 'cause of the price. 10:25 Man, I was just, while I was in the store the other day, 10:27 now unless you live in a California and stuff. 10:29 You know, where they grow it, the prices are probably cheap. 10:31 I was over there sometime ago and I saw it. 10:34 I mean, normally this thing, in New York and stuff like that 10:37 it's $399 for each. 10:40 And you think it's a special one 10:41 when they say 399 or 499 a pound. 10:44 So I usually don't buy them all of the time, 10:46 I buy them once in a blue, 10:47 as a special celebration for my body. 10:49 But when I was over there, 10:50 I saw them go for like four for like a dollar. 10:53 Four for $2 and man, I didn't have enough luggage 10:57 to buy it all and bring it back with me 11:00 and then probably if I did so, they'll go bad on me. 11:02 So, you know what? 11:04 Here's the good news, 11:05 you can find it in another way as well 11:08 and you can find it in a can. 11:11 You can find it in a can or a jar. 11:13 The only thing is when you find it in a can or jar 11:15 and I'm pouring it out here for you 11:16 so you can take a quick look at it. 11:18 When you find it in a can or jar, 11:20 the only catch is, 11:22 make sure that it doesn't have, 11:27 it's not stored in vinegar. 11:29 What I have here from that can is the artichoke hearts 11:32 and some of the leaves that go around it, 11:35 make sure it's not stored in vinegar 11:37 cause what the vinegar would do, 11:38 the vinegar would start breaking it down 11:40 and we already know about vinegar. 11:41 We'll talk about that another time, 11:43 that vinegar may cause other problems. 11:45 But look at this. 11:46 Out of that little can that I paid may be let's say 299, 11:50 I think I paid 3$ for it. 11:51 I've got two and four and six and actually I have seven. 11:54 You all know that seven is the perfect number, 11:56 so maybe there's a blessing in the can. 11:58 But you can buy it that way 12:00 but sometimes it's always good to go ahead and celebrate 12:03 by getting it afresh as well. 12:05 But now I've showed you two different options 12:07 that you can access them 12:09 and now they're starting to find that 12:10 this thing is so good, 12:11 you starting to see even supplements made it, 12:13 you starting to see drinks with it. 12:15 But get it naturally from its source. 12:17 But the biggest problem is not just the price, 12:19 many people would say 12:21 how in the world do I cook that thing. 12:24 What do I do? 12:25 Number 1, I can't even touch it cause it's sticking me. 12:28 Number 2, I don't know what to do with it. 12:31 But even before we do that, let me tell you real quick. 12:34 This thing is amazing, 12:35 like almost every part of the body I saw, 12:37 it was good for. 12:38 It's good for the heart and it helps there. 12:41 It also helps with the blood pressure. 12:43 Do you know why it helps with the blood pressure? 12:44 Because it has what is known as a natural diuretic. 12:47 It has, you know diuretic properties to it. 12:50 Many times if a person is like 12:52 they have high blood pressure or something of that nature, 12:54 they'll take medication 12:55 and in that medication, you'll already know it. 12:57 If you know somebody that has that problem, 13:00 in that medication, there's a item called a diuretic 13:02 because they are trying to get rid of excess fluid, 13:05 you know, to lower the blood volume 13:06 and stuff like that 13:08 and then lower that blood pressure eventually. 13:10 But did you know, 13:12 this does that naturally for you? 13:13 So go ahead and enjoy it. What else is it good for? 13:16 Diabetics, diabetics but here's the only thing 13:19 I want the diabetics to listen out for. 13:21 Are you ready? 13:22 Because write a note, 13:24 don't be taking this or using this 13:26 if you are not checking yourself everyday 13:28 and your doctor already told you 13:29 to check this everyday. 13:31 You know why? 13:32 Because this thing works so well 13:33 that your blood sugars may start to drop a little bit 13:35 and if you don't know where you're at, 13:36 there's an old saying "how can you know where your going 13:39 if you don't know where your at?" 13:42 So let's know where we're at. 13:43 I have a little rule of thumb that when you drive your car, 13:46 okay, I'm sure you all drive or some of you all drive. 13:48 When you drive, how do you know if there's gas in the car? 13:51 All right, you'll are like, "Duh! 13:53 Obvious you know, it's just the gas gauge." 13:55 Okay, that's true 13:57 but watch this let's say God forbid, 13:59 we ran out of gas one day, right? 14:01 And so we just call AAA or some road side company 14:04 or you call your friend or family, 14:06 "Hey, I'm on the side of the highway. 14:07 Come and pick me up," or something like that. 14:09 They come and pick you up 14:10 and they just bring more what, gas. 14:12 Okay, and your car started and you go down road again. 14:15 All right, many of us are doing that 14:17 we are covering the gagauge of our life. 14:21 We are not checking our blood pressure, 14:23 we are not checking our blood sugars 14:25 and we are just walking on our own on blindly 14:27 and one day we're gonna bump ourselves 14:28 and we are gonna run out of gas. 14:30 And this time we are gonna be on the side of the road. 14:32 But we just cant call roadside assistants 14:34 to come and pick us up. 14:37 We may be in a hospital. 14:38 So please, please start checking. 14:41 If you have been diagnosed, check. 14:43 If you haven't been diagnosed, 14:44 just check anyways so you know where you're at 14:46 so we all can know where we're going. 14:47 Is that clear today? 14:49 Because this thing, it has a carbohydrate, right. 14:51 Artichoke has a carbohydrate called Inulin, okay. 14:55 Just make a note, not "insulin" but what "inulin." 15:00 And what it does is, it gently pulls down the blood sugars. 15:05 So, I know you will be blessed by this 15:07 and here's the good thing. 15:09 When you choose fruit, you see if you choose like supplements 15:11 or especially drinks or all of these other items. 15:14 If you have a problem 15:15 it will help the problem, right? 15:17 But if you don't have a problem, 15:18 it will make your normal health worse, 15:20 but when you choose fruit, 15:22 if you have a problem, it will help you. 15:24 If you don't have a problem, 15:25 it will only just make you stronger 15:27 to avoid that problem. 15:29 So I want to encourage people to start choosing the fruit 15:32 and just because you don't know how to cook it 15:34 or what to do with it, 15:35 don't stop giving it a try, all right. 15:38 So let's go ahead and let's go ahead 15:40 and cook this properly now. 15:41 It is really simple how you do it. 15:43 There are so many ways to do it. 15:44 Today we are gonna do a little roasted version of it 15:47 and I'll show you how to prepare that, right now. 15:50 All you need is 2 artichokes, 1/3rd cup of lemon juice, 15:55 2 tbsps of extra virgin olive oil 15:58 and 1 tsp of salt, sea salt. 16:02 Then you grab your two artichokes here, 16:05 really simple and easy 16:06 and I have a couple of other veggies 16:08 that I will show you that's actually good as well. 16:09 It's kinda like the best friends of artichoke 16:12 but I'll show you how to prepare this first. 16:14 All you do is, you take your, get yourself a sharp knife. 16:17 And I don't know if it's a little funny. 16:20 But go ahead and you will get that ready 16:23 but also, what we could do first is, 16:25 we can remove some of these leaves here. 16:27 Just remove the outer leaves, okay. 16:30 And it's real simple 16:31 but be careful of the little spines 16:33 and the little stickers that it has 16:35 because when it stick you, it doesn't feel good, okay. 16:39 So you could remove some of it but here's the good news 16:42 a lot of people like, "Aah, you wasting it, 16:44 I paid $4 for it. 16:46 Why am I getting rid of all of it?" 16:47 Do you know, even the stems 16:49 and the leaves of this thing is excellent, excellent? 16:52 So don't throw those away. 16:53 You can take that 16:54 and you can put that in some broth or something like that 16:57 and then boil out some of the good nutrients 17:01 and items that it has in there. 17:03 And then after you got till you reach to that stage, 17:07 you can see that here, real nice and simple, 17:09 then you go ahead and you cut the top a bit, okay. 17:12 Make sure that you get yourself a good knife. 17:16 Just cut the top a bit. 17:17 You remove that, 17:18 remember, every part of this is good for you. 17:20 Look at that, isn't she pretty? 17:22 Oh, wow! 17:23 And then you would get yourself 17:25 and cut that stem a little bit as well 17:28 and some of the bottom parts there. 17:31 Remember nothing goes to waste here 17:33 but these other parts, you can't per say eat them. 17:36 So, like as I said you could put that in a stew 17:38 or you can boil it out and may be even make a tea. 17:42 Then you take it just like that there 17:44 and you go right there in the middle 17:46 and what we want to do is cut into quarters. 17:50 All right, so that's one half their. 17:54 Look at that, you see how pretty it is there. 17:56 It has nice little, like almost little furry items. 17:59 And a lot of people watch out, 18:01 one lady I remember I was sharing this 18:03 and she was so excited about artichoke, 18:06 she went home and she brought it 18:08 and she started ripping it off and eating it 18:10 and then she was like "uh-uh-uh." 18:12 She had just like little something stuck in her throat. 18:15 That's those little spines in there, 18:17 please don't run home and eat this. 18:18 The only way you could possibly eat that 18:20 is, if you have boiled it properly 18:22 or it has roasted properly 18:23 but if not, that thing will probably, 18:25 just like those little stickers there. 18:27 So, please go ahead and when you use this, 18:29 just use it with caution. 18:30 Okay, so we are gonna cut it into another quarter here. 18:33 All right, so that's one quarter and then one more 18:38 and then you have your four quarters. 18:39 Take this now quickly. 18:41 Quickly, quickly and you want to go ahead 18:45 and dip that into some lemon juice 18:47 because it will start to like oxidize really quick. 18:50 So you could pour that here 18:52 and pour the lemon juice over it. 18:54 Fresh lemon, it doesn't matter what ever you have. 18:57 Let it sit there for a little while, 18:59 soak it a little bit, be careful again 19:00 because, it's real sticky on the inside. 19:03 And you let that sit just for a little bit. 19:06 I'm gonna go ahead, should we try it one more time? 19:08 Y'all you want to see it one more time? 19:10 Here it is. 19:11 We're gonna take the regular artichoke there. 19:13 We're gonna remove some of the outside of it 19:17 and remember, don't worry, 19:18 your money is not going to waste. 19:21 Matter of fact, this is worth every penny, 19:23 every penny that you spend on it, it is worth it. 19:25 I consider it the king of all veggies, 19:28 even though all veggies are good 19:30 and I think it's even better because it takes so much work 19:33 to get to like this source of it, 19:36 which is the heart, okay. 19:38 And it's funny, it's like even a message. 19:41 God has to work so hard to get to our heart 19:43 and He just wants us to be just open and receptive 19:46 and everything else will work out 19:47 and healing will take place as well. 19:50 So here it is, then I'll cut the top 19:51 so you can still keep the stem there. 19:54 Cut the top, all right. 19:57 Here's how you could tell 19:58 if you have a good knife or bad knife 20:00 and cut that top apart, there. 20:04 Make sure all of that is gone, that's the inside a little bit. 20:07 Then I'm gonna remove the greater part of the stem 20:11 and some of those outside items but all of this is good. 20:15 You can even just wash it, 20:16 literally just wash it and throw it into a oven. 20:19 But I'm just trying to get to the main point of it. 20:21 Then you take it, put your knife through 20:24 and cut that in half. 20:26 You all see that there, really simple. 20:28 Then you have it again, you can use that as well. 20:31 The cool thing about it, 20:33 you could even make soup with this, 20:36 you can make a, you can even do a salad with it. 20:39 So, let me cut this. 20:41 Let me show you which part in the salad 20:42 if you are gonna do it fresh. 20:44 See this little part right in here, 20:46 this part, the artichoke, 20:48 this is part of the heart and this part right here 20:52 is the one that will go in like salads and stuff. 20:54 Or if you have the can version of it, 20:57 it's already ready. 20:58 If you take a quick look here, 21:00 you notice when it sits and when it cooks properly, 21:03 that hard skin or those leaves and stuff like that 21:06 those here become even edible, all right. 21:08 So it just needs a proper cooking. 21:10 So make sure you do that, 21:12 then we'll take these other parts again 21:15 and we'll take those and submerse it 21:17 into some lemon juice, 21:19 okay, because it changes color quite quickly. 21:23 It oxidizes and oh, oh. 21:25 I'm almost missing this one, 21:26 that's almost worth like a dollar right here, 21:28 that one piece. 21:29 So go ahead and don't leave no part out 21:33 and I'm just going to take now, a little baking dish. 21:38 Okay, so I'm gonna take these items 21:42 and what you can do also, 21:43 is you can take remember that sea salt there? 21:47 You can take that and sprinkle out over here 21:51 so it could soak in. 21:52 Another option would be to do just do it in the lemon juice. 21:55 And you can mix those all up. 21:57 Little salt is good if you have, 22:01 you can use braggs as well. 22:03 And then you take those items 22:05 and you put them on your baking dish, okay. 22:08 So, I'm just gonna line that up there. 22:10 Man, these things are so pretty, look at that. 22:14 This should be a flower, 22:15 well actually the flower is pretty nice 22:17 and then I'll take my oil. 22:19 Okay and I'll pour that slightly, 22:21 just drizzle it over a little bit 22:23 so it could help there. 22:25 Delicious, that will help it from, 22:27 don't worry about it. 22:29 People say, "ah look at that oil." 22:31 But the good news is, you're not actually eating it 22:33 and you can even mix it in there, get it? 22:35 Because it will take a little while 22:37 to bake here a little bit. 22:38 All right, so then we have our artichoke, of course. 22:42 You can do a couple more 22:44 or any way you do it, it's fine. 22:46 It's fine. 22:47 What are some of its buddies as well? 22:50 Anybody knows what's asparagus? 22:52 Asparagus is fantastic. 22:54 So I could even throw some asparagus on there, 22:57 get a little oil going so I could drill that with it. 22:59 But the asparagus, 23:00 you want to take a little time with that. 23:02 You don't want to put that directly in with the artichoke 23:04 'cause the artichoke takes little more time 23:05 and you don't want to burn your asparagus. 23:07 What else is another friend of veggies best kept secret? 23:11 Radishes, radishes everybody know that I love spicy things 23:14 that you don't like when we put in the salads. 23:16 Well, this is fantastic too. 23:18 Let me explain, why? 23:20 Because it has like fieriness, 23:22 that it gives you, it helps people with sinusitis. 23:24 You know congestion and items like that. 23:26 Yes, I do get a cold and flu every now and then, 23:29 that's the sign that I probably working too hard or something. 23:32 You know, even helping people, you can work hard sometimes. 23:34 So I want to encourage people to start taking some time out. 23:37 Do one day a week, you know and just focus on yourself 23:40 and on your time of God 23:42 because you will get sick if you work hard. 23:44 So, radishes after a cold or flu, 23:46 I get really congested 23:47 so you know who I run to after prayer. 23:49 I go ahead and I enjoy myself some nice radishes 23:52 which is very good for that. 23:54 They also help with detoxifying 23:57 but let me tell you something 23:58 about that artichoke real quick. 24:01 Did you know that the artichoke 24:03 also naturally detoxifies your liver? 24:08 Now you notice people always trying to clean out the body 24:10 "Oh, I need to cleanse and I need this." 24:12 It's funny how they always want to pick one, 24:14 the kidneys and the liver. 24:16 Well watch this, 24:18 no need to buy any special item for that. 24:20 Just eat the way the Lord wants you too, 24:22 use this like special fruit 24:24 and this one will naturally detoxify the liver. 24:27 We worked with individuals who even have like hepatitis 24:30 and different items of that nature 24:32 and they started to use and they started to slowly 24:34 but surely seen improvement 24:36 but the rest and true healing ultimately comes from God, 24:38 It's not gonna say per se come from the artichoke, 24:41 so start using that. 24:42 I'm gonna take this item, 24:44 we gonna get that roasted a little bit there 24:46 and then let me make sure I find space for it 24:48 and I want to share with you 24:51 the finished product here, okay. 24:53 It takes a little, little while to get it rolling 24:56 but here's the finished product. 24:57 People say "Okay, what do I do with the finished product?" 25:00 Well, I'm gonna show you it real quick. 25:01 This is my favorite part of teaching people about artichoke 25:03 because I actually get to eat it. 25:05 Okay and it's almost time for me to eat. 25:07 Here's how it looks after. 25:10 Okay, you see that there, the outside. 25:12 This one is still a little hard 25:14 but you still don't throw this away. 25:16 If you notice right here on the inside, 25:18 do you see that little flesh, there? 25:20 All right, I want you all 25:22 to see that little flesh in there, 25:23 that's all that is actually good for you. 25:25 All right, so this is what you do, 25:27 follow me closely. 25:29 You take it and ah. 25:31 You take that piece of it and you... 25:33 like this you cut out and pull out. 25:36 So this is what you're left with now, okay. 25:39 So you're just left with like the leaf 25:41 and you ate that inside part of it. 25:43 Do you need to see that again? 25:44 'Cause I would love to show you. 25:46 All right, I heard somebody say, "yes." 25:47 So you go ahead and you 25:51 "Oh my, this is dangerously good for me." 25:55 So you enjoy the artichoke and watch this, 25:59 now after I got through the hard leaves, right. 26:02 You see that stuff that fall off. 26:05 When you get to the soft leaves, 26:09 then you can eat all of it. 26:11 Here's the heart, 26:13 remember the little sticky stuff, 26:14 that little sticky spines. 26:16 Well, they become like fur, 26:18 okay and you can actually take that whole heart... 26:23 Um, fantastic. 26:26 I should've never started eating; 26:28 I don't want to stop now. 26:29 Let me give you one other tip, 26:31 cause it doesn't have a major flavor 26:33 or anything like that 26:34 and it just has a nice malt flavor. 26:36 What you can even do is, 26:40 you can make a sauce or dressing, okay. 26:44 And so here we have the cashew cheese sauce 26:46 or something of that nature. 26:48 Um, okay. 26:49 I'm, I'm losing concentration here, 26:51 having such a good time eating it. 26:53 You can take that 26:54 and... 26:57 take the artichoke leaves 27:00 and you dip it, just like that. 27:01 You know, if you want some more flavor, 27:02 nothing wrong with flavor, right there and... 27:05 um-hmm. 27:08 Did you need to see that again, let me try. 27:11 This is actually fantastic and you dip it here 27:13 and now you have the blessing of the artichoke 27:17 and the cashew 27:20 andy ou're actually are enjoying it. 27:22 And this is cool because it causes you to take time 27:24 and you can just like eat this and throw it away 27:26 and you know stuff like that. 27:28 You know, this is not fast food. 27:29 One person says, 27:30 you eat fast food, you live a fast life. 27:32 You eat slow food; you get to enjoy your life. 27:34 So, lets go ahead and start enjoying our lives 27:37 and let's start to use 27:38 some of the other vitamins or veggies 27:41 and get all the vitamins and mineral from it 27:44 and you will find that 27:45 this will not be a secret anymore. 27:47 Tell your friends and family. 27:48 I wish I could buy all of the farms. 27:49 But go ahead make it for yourself 27:51 and enjoy it because I surely am. 27:54 Yeah, have a good one. |
Revised 2015-09-28