Taste of Paradise

Raw Garlic Bread / "Plenty Protein" Quinoa Salad

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Evita Tezeno

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Program Code: TOP000026


00:01 Have you ever wondered exactly how to prepare healthy food
00:04 that actually tastes good?
00:05 Well, stay tuned while Evita Tezeno
00:07 and yours truly, Nyse Collins,
00:09 show you just how to do it
00:10 and give you something better, A Taste of Paradise.
00:30 Welcome to A Taste of Paradise.
00:32 My name is Evita Tezeno.
00:35 And don't we all love bread?
00:37 We love garlic bread, raisin bread,
00:43 pineapple bread.
00:44 I love bread
00:45 but when you change to a living food diet,
00:49 do you think that you can eat bread?
00:51 Yes, you can.
00:52 And today, I am going to show you
00:55 how to make a unbelievable raw garlic bread.
01:01 The ingredients are 1/4th cup of olive oil,
01:06 1.5 cup of almond pulp,
01:10 1 cup of brown flax seed meal,
01:14 2 cups of zucchini peeled and grated,
01:17 1.5 table spoon of lemon juice,
01:21 2 table spoons of Psyllium husk,
01:24 1 clove of garlic, 1 tea spoon of garlic powder,
01:28 1 table spoon of maple syrup,
01:32 2/3rd cup of water,
01:35 and 1 tea spoon of mineral sea salt.
01:39 Now we'll talk a little bit about our ingredients today.
01:43 The almond pulp is left over from when you make almond milk,
01:48 almond milk.
01:50 So this, you don't wanna throw that away or discard it,
01:53 you want to keep this
01:54 because I call it precious, precious cargo
01:58 because this ingredient, you can make breads,
02:02 you can make crackers, all kind of things with this.
02:06 So you want to keep this, you could keep it in a freezer,
02:09 it lasts up to 30 days.
02:13 And another one of our ingredients is Psyllium husk.
02:17 And usually people use this
02:19 when they're doing a colon cleanse,
02:21 but this adds the sponginess to the bread.
02:27 And flax seed,
02:29 always buy your flax seed whole
02:32 and then you ground it right before your recipe.
02:36 Because it is a very fatty seed
02:40 and it tends to go rancid really quick.
02:42 So you want to make sure that
02:44 in any recipes you use flax seed meal,
02:48 you want to grind it before
02:49 and you could grind it in a coffee grinder.
02:53 So let's begin the recipe.
02:57 We're using our food processor today,
03:01 and we start with the almond pulp.
03:08 Then the grated zucchini,
03:11 and you can also use grated apples
03:15 to add a sweetness to it.
03:19 We have olive oil.
03:22 And it's extra virgin olive oil.
03:26 This is garlic powder.
03:29 And we're using garlic powder and fresh garlic.
03:35 And it gives it a little depth of taste
03:39 that the garlic does.
03:41 So using two different types of garlic,
03:43 the fresh and the dry
03:45 gives it a more depth of taste.
03:51 And maple syrup.
03:56 You want to process it now.
04:05 Add some water.
04:11 Process it.
04:17 You have to scrape it along a little bit.
04:20 You want to reserve the Psyllium
04:22 in the flax till last
04:23 because they have gelatinous quality to it,
04:28 that means that it gets kind of gooey.
04:30 And you want to wait till and put those in last.
04:48 Salt and we always use mineral sea salt.
04:54 The regular white salt
04:57 has like the regular table salt you buy in the stores,
05:01 it has dextrose in it.
05:04 And it's split.
05:06 So you wanna make sure when you're getting your salt,
05:09 it has the minerals still intact.
05:12 So that's why I use the mineral salt,
05:15 and it has the slight pink color to it.
05:17 There's also Himalayan salt and Celtic Sea Salt,
05:22 Celtic Sea Salt.
05:23 You can use those as well.
05:24 That's a kind of grated salt.
05:26 And it adds a real robust flavor
05:29 to your food.
05:30 It's different, the taste is really amazing.
05:35 So we're gonna add the flax seed
05:41 and the Psyllium and process again.
06:12 Make sure you scrape the sides
06:14 'cause you want all of the different flavors
06:17 and ingredients incorporated.
06:35 It's ready.
06:36 Now we're going to place this mixture
06:41 on a dehydrated sheet.
06:45 And if you remember from previous episodes,
06:49 we used the Excalibur dehydrator.
06:57 And this is one of my favorite tools.
06:59 I really, really like this type of...
07:06 Dehydrator because it's light, it's easy to transport,
07:11 and it has different sizes.
07:13 You can get a five tray or a four tray.
07:17 But because I make a lot of goodies
07:19 all the time for my friends, I have the nine tray.
07:25 So you want to take the blade out,
07:27 make sure you don't cut yourself
07:28 'cause this blade is very sharp.
07:35 And you want to spoon out the mixture
07:39 on the dehydrated sheet,
07:45 and you want to smooth it out.
07:53 And it doesn't take a long time.
07:55 You want to make sure that it's all even
07:58 when you spread it.
08:07 And if you notice that this recipe,
08:12 it has no yeast in it.
08:13 So it's a flat bread.
08:15 And it's a little dense but it is so delicious.
08:22 And when you're eating,
08:24 when you're transitioning
08:26 to a living food diet or a raw food diet,
08:32 you want to have things that remind you of foods
08:36 that you remember
08:37 when you were eating just on a regular diet.
08:41 And this is one of the best recipes,
08:44 'cause you could have sandwiches,
08:47 you could put...
08:48 You know, if you don't want it to be savory,
08:52 you could put more sweet in it,
08:53 you could use an apple instead of a zucchini.
08:57 So there's a lot of different tricks
08:59 you could do to chase the different tastes.
09:03 So once this is all spread evenly,
09:06 you want to stick it to the dehydrator over night.
09:19 And because of the miracle of television,
09:23 this is how it looks.
09:25 I've already cut it in strips,
09:28 and this is one of the sheets.
09:32 Look at this, it is flat bread,
09:35 and it smells so good.
09:42 This is Evita Tezeno,
09:44 and remember to live life fresh.
09:55 Plenty protein, plenty protein,
09:58 everybody's trying to get some plenty protein.
10:01 The question is do you even need anymore.
10:04 We already have more than enough,
10:06 there's this big hype going on that are like,
10:08 "Man, make sure you get your protein in
10:10 and you made me the fish and you made this,
10:12 you made that."
10:14 And everybody is just looking for protein this, protein that,
10:17 well, I don't know what all the hype is about,
10:20 we have more than enough protein in our diet.
10:23 So I'm not sure.
10:24 But hey, we want more protein,
10:26 I'm gonna show us something today
10:28 that would give us some good protein.
10:30 But what is all this hysteria really about?
10:33 To be honest with you, I'm not even sure.
10:35 A lot of people they eat meat and stuff of that nature.
10:38 So is that not like enough protein already?
10:40 But they say, "Hey, may be if you're a vegetarian,
10:43 you're missing out on protein."
10:45 Well, to be honest with you, a vegetarian
10:46 who really like gets down and does their thing properly,
10:50 the only concern I have is that they may have too much protein
10:54 because protein is like
10:56 almost in a myriad of different foods that we eat.
11:00 It's in some of things that we least expect.
11:02 Okay, so we know tofu is loaded with protein,
11:05 one of the highest sources.
11:07 And then you have the mung bean
11:08 which is a part of that soy family.
11:10 And zucchi, and there's like so many other ones.
11:13 All right, so let's say,
11:15 "What else does a vegetarian probably eat?"
11:17 They may eat lentils.
11:18 Lentils is one your good,
11:20 one of your best sources of protein.
11:22 I mean, how much protein do we need?
11:24 The key is we need to stop watching and double checking
11:26 because do you know that actually too much protein
11:30 can cause another problem?
11:31 You have a lot of these guys,
11:32 you know, body building and doing all these things.
11:34 And they drink in this protein shake and protein this.
11:37 And sometimes they use
11:38 extra ingredient in their stuff,
11:39 you know what I'm talking about.
11:41 And now as result, sometimes, these people have what?
11:43 Problems of the kidney,
11:44 'cause the kidney there regulates,
11:45 it keeps thing going there with the protein.
11:48 And you know, and a lot of the other items
11:51 that are related in this.
11:52 So now people are awaiting what,
11:54 dialysis and all of these problems.
11:57 I wasn't saying only because of protein,
11:58 of course, there's other problems,
12:00 especially for those
12:01 who are using all of these additional things,
12:03 but just be careful.
12:05 Like when was the last time...
12:06 I have question. Let's call it time out.
12:09 We're all concerned about protein, right?
12:11 When was the last time you heard of somebody,
12:12 at least in the US saying,
12:14 "Hey, man, my doctor just told me
12:16 I'm protein deficient"?
12:18 Have you even heard that, "Oh, I'm in a hospital now
12:20 because I don't have enough protein."
12:22 Like it's rare,
12:23 I mean, and I could understand if they say,
12:25 "Man, your blood count is low,
12:27 or you're missing out on vitamin B-12,
12:29 or you're missing out on this and that,"
12:31 but you be honest, think about this.
12:32 When was the last time somebody said,
12:34 "I'm protein deficient, pray for me"?
12:37 Never.
12:38 I mean that's rare because we have so much.
12:40 And matter of fact,
12:41 let's look at some other items to have protein.
12:43 Did you even know that brown rice
12:45 has a little bit of protein?
12:47 And today, I'm gonna share with you all, this recipe.
12:50 This recipe is like dangerously good for you.
12:52 You're gonna get plenty protein,
12:55 and it is one of my favorites, everybody loves it.
12:58 It is delicious,
12:59 and we're gonna take a quick look at it.
13:01 So get your pen, get you paper ready.
13:03 It is a Plenty Protein Quinoa Salad.
13:07 And you'll enjoy it.
13:08 All you need is 2 cups quinoa,
13:11 3 cups of water,
13:13 5 artichoke hearts,
13:15 4 radishes, diced,
13:18 3 garlic cloves,
13:20 1 small red onion, finely diced,
13:23 1 cup of shredded carrot,
13:26 1 table spoon of lemon juice,
13:28 2 green onions, chopped,
13:31 2 sprigs of cilantro,
13:33 and salt to taste.
13:36 You got it right, you got it right,
13:37 I'm talking about Quinoa,
13:39 and a lot of people say, "How do you say that,
13:41 quennova, quennu, quenna?"
13:43 You don't worry about it, you just ask where Keene is,
13:46 I went to this university far away,
13:48 and it was in this place called Keene in Texas,
13:49 I call it Quinoa salad.
13:51 And it is amazing.
13:53 This thing is so good for you,
13:55 and actually, you'll be shocked
13:57 as we'll be talking about plenty protein
14:00 because it has one of the highest sources of protein
14:04 out of all of the wholegrain family,
14:07 more than brown rice, more than whole wheat pasta.
14:10 This thing is amazing, heart healthy,
14:13 a lot of people love it, and watch this,
14:15 for those who are dealing with gluten issues,
14:17 it's actually gluten-free.
14:19 So you can enjoy this thing, it is amazing,
14:21 it's found in these nice little countries
14:23 down in South America.
14:24 I mean, it's going crazy, so you better get on it now
14:27 because the prices are only going to go up
14:30 when they start to find out the next blessing
14:32 that God has given His people.
14:33 But wait, let me call a time out,
14:35 now Quinoa is great,
14:37 but are we saying it's the only thing?
14:39 Yes, yes, that's how you spell it there.
14:41 Is it the only thing that's good for us in protein?
14:43 No, there's plenty protein all across the board.
14:46 But this is one good one that you can enjoy.
14:49 And the reason why I like it as well
14:51 is because it's so easy to cook.
14:53 I mean, this thing, watch this.
14:55 Now me and rice, we are best friends.
14:56 So don't tell rice I'm telling you about this
14:59 but, man, it's easier to cook than even rice,
15:02 and so a lot of people have been,
15:03 they're struggling with the brown rice.
15:05 Keep your eye out on our programs,
15:06 we're gonna show you how to do an easy way
15:08 to make your brown rice.
15:09 But watch this,
15:10 it's a simple thing that you can do,
15:12 it cooks within 15, 20 minutes max,
15:15 it's up to you, you decide, how long you want to take.
15:17 And today, we're gonna make a quinoa salad.
15:20 Now, of course, it's quinoa,
15:21 but you know, when you go to store
15:23 and be like, "Where's the quinoa?"
15:24 And everybody would know who you're calling for.
15:26 So enjoy, it's really easy, as you see in the recipe there.
15:31 Matter of fact, I enjoyed it so much.
15:33 I have made so much before.
15:35 I don't know if I have enough now to do the recipe,
15:37 but don't worry, I still have a little bit here,
15:38 what you're going to do,
15:40 you're going to get the pot rolling here,
15:41 you're going to turn on the fire
15:43 as you see, and you get it to high.
15:45 What you want to do is have it boiling a little bit,
15:48 this cuts down on your time real quick.
15:50 And then you'll take that,
15:51 so I'll take whatever I have left
15:52 and pour that in here nicely.
15:57 You can let it get to a boiling temperature first,
16:00 but this thing is so easy to make.
16:03 As you see here, I have a quite a bit in there,
16:05 then you add a little salt there,
16:07 get that thing rolling, as you see, cover it up.
16:10 What you're going to do,
16:12 you're going to let to get a boil,
16:13 okay, so you're gonna let it get to that boiling point,
16:15 and then you'll put it down on low heat.
16:18 Keep it covered like that
16:19 and the rest quinoa takes care of it itself.
16:22 And so while that is going there,
16:24 already like I said, I made so much
16:26 because I was trying to eat,
16:28 you know, we were trying to do this show or this program,
16:31 so I went ahead and made a little extra.
16:33 I have a finished one here for you,
16:36 and this is how it should come out,
16:37 I don't know if you all can catch it here,
16:39 nice quick look at it.
16:41 This is, look how simple this thing is amazing.
16:44 You want grainy rice, have some grainy quinoa,
16:47 and you can enjoy it nicely.
16:49 I like to prepare quite a bit of this
16:52 and store it in a nice little,
16:53 you know, storage item in a fridge.
16:56 So let's say, I come home, it's late, not late, of course,
16:59 but for my meal time,
17:00 and I have to make something quick,
17:02 I can't wait on, brown rice, which is fantastic.
17:04 I'll just go ahead and get my quinoa ready.
17:07 And so what you do with the quinoa,
17:09 we're going make a quick little salad out of it.
17:11 All I'm going to do is going to pour that,
17:12 look at that, that is amazing, how easy it comes off.
17:16 This is a fantastic grain that you can enjoy.
17:20 And, man, you make this people are going to be shocked.
17:23 They gonna say "Man,
17:25 where did you get this one from,
17:26 I didn't know you were a chef."
17:28 You can say,
17:29 "I just watched Taste Of Paradise
17:30 and learned it there."
17:32 And so go ahead and you put that out there nicely,
17:35 really simple to do this recipe.
17:37 Now we're going to take our other ingredients.
17:39 We talked about the garlic, okay,
17:41 so we're gonna get the garlic going.
17:44 We're gonna pour that now, just use that sparely there,
17:47 we have about two to three.
17:48 So dependent on your liking you can put that,
17:51 some people like the sauteed garlic,
17:52 they like the saute the onions as well.
17:56 But for me this is a salad, okay.
17:58 However, as you see we've got a couple of fresh items in here
18:00 so don't be like a talking too close to people,
18:05 after a salad,
18:06 but hey, a least when they ask you,
18:08 "What did you eat," you say, "I had some quinoa."
18:11 And a lot of people will enjoy that.
18:12 So we have that going there, what else are we gonna put,
18:15 we're going to put some...
18:17 Some green onions, this thing is very simple easy to make,
18:22 what else, we have some carrots, you all know.
18:26 So I'm just trying to get this a little close to here.
18:28 Carrots, fantastic,
18:30 it's going to add some nice color to it,
18:32 of course, but also good food.
18:36 The digestive track is working,
18:38 keep things moving along nicely.
18:40 And also we all know carrots are good for our eyes.
18:43 But however, let me call a time or some people say,
18:45 "Oh, carrots, it's good for this, good for that."
18:47 Look the healing, anytime healing takes place,
18:49 just remember, it comes from God.
18:50 You can eat all the carrots in the world
18:52 and still go blind.
18:53 You know what I mean?
18:54 But we don't want to do that, just always trust in God,
18:56 as we enjoy some quinoa salad, of course.
18:58 So I'm gonna mix that up nicely and one of the key ingredients,
19:01 you know, 'cause what we're trying to hold off
19:03 on spices and stuff of that nature.
19:05 But if you want to a little extra spice,
19:06 you have the raw garlic,
19:08 which is spicy, goes in spicy but comes out nice-y.
19:11 All right, no, it's not a joke, forgive me, I'm from New York.
19:14 We also have radishes, radishes is phenomenal,
19:19 a matter of fact, those dealing with the,
19:22 let's say allergies or something of that nature,
19:25 what they want to do is use some radishes.
19:29 As you see, my quinoa is trying to get keen,
19:32 keen out of here.
19:33 So what you want to do, after you get if for a boil,
19:35 you'll low it down nicely.
19:37 But then he is acting up over here.
19:40 But let me get back to the radishes,
19:41 radishes help people who will deal with sinusitis
19:44 or different items of that nature there.
19:46 Look at that, isn't this, oh, look at me, I'm making me mess,
19:49 I'm so excited.
19:51 Add the rest of this garlic.
19:53 Then let me talk about that radishes again.
19:56 So as I said good for people dealing with sinusitis
19:59 or different items of that nature,
20:01 you know, you have congestion,
20:02 sometimes, I get sick and I suffer,
20:05 I used to suffer with congestion
20:07 and so at the end,
20:09 like that little cold or flu, eat carrots as well,
20:12 which helps to clear this area up.
20:13 And radishes is very, you know,
20:15 spicy and it opens up everything.
20:17 A matter of fact, one time, I had to, I had to speak
20:20 and I was little congested
20:21 'cause somebody put a hidden ingredient in my food,
20:24 and my body wasn't liking it,
20:25 so it was really congestive here.
20:27 So right before the presentation,
20:28 I went ahead, and I grab a couple of radishes.
20:31 And I just ate and I was just doing all this stuff,
20:34 but then after everything was like
20:36 clear, clear, clear as day.
20:38 So you can enjoy that, as well.
20:41 Then one of my favorite, you know what I'm coming to,
20:44 one of my favorite ingredients here
20:47 after I have pour in the lemon juice,
20:50 I have another ingredient coming, don't worry,
20:52 you're going to enjoy, so I'm pouring my lemon juice,
20:54 I'm going to mix this up,
20:55 I'm going to sprinkle my salt to taste, of course, oops...
20:59 All right, let me mix that up properly there.
21:03 What I'm going to do, one of my favorite ingredients
21:06 that everybody knows, I talk about this everywhere,
21:09 I go like it's a best friend,
21:11 it's veggies hidden
21:15 or it's not veggie best kept secret,
21:16 yeah, veggies is the best kept secret you get.
21:18 I call it king of veggies.
21:19 Anybody know what I'm talking about?
21:21 One of my favorite, this is the artichoke.
21:24 You see the crown here, look at that.
21:26 He is a king and it's so good,
21:29 it's one of the best veggies around town.
21:33 A lot of people in the super market they see it
21:35 and they just keep walking by
21:37 'cause sometimes, one of the persons said,
21:38 "I went to touch it and it bit me."
21:40 Well, it does it quite bite,
21:41 but what happens is it has a little spines
21:43 at the ends of it there.
21:45 But these spines, they've, they are under control here.
21:47 But hey, sometimes in order to get to something really good
21:51 that's helpful for you, you got to work for it.
21:53 You know what I mean,
21:54 by the sweat of your blood you will eat,
21:56 and this thing is amazing.
21:57 Why is it amazing?
21:59 Now this artichoke
22:00 helps to naturally detoxify your liver.
22:04 Yes, that's what I've said,
22:05 everybody is picking on liver and kidney.
22:07 Well, hey, just eat some artichoke
22:09 and it does that naturally for you, enjoy it.
22:11 What else is a good for?
22:13 Do you know this is good for person
22:14 who's dealing with diabetes
22:16 because it has a certain carbohydrate in it,
22:18 artichoke heart there,
22:19 it's called inulin, not insulin,
22:22 but what, inulin, which gradually
22:25 and gently reduces the blood glucose level, okay?
22:29 But let's call a time out.
22:30 Who're we gonna let know
22:32 if we have diabetes that we're gonna start using it?
22:33 Let your doctor know, say,
22:34 "Hey, I'm gonna use a little extra artichoke,
22:36 so let's keep an eye on my numbers just in case."
22:39 I usually don't share this in public presentation
22:41 'cause they work so well.
22:43 But let me call a time out.
22:44 Ouch! Again what the time out is?
22:47 Please, are we saying that
22:49 this is the answer to everything?
22:51 No, but it is
22:52 one of the king of the veggies, okay.
22:54 So look at that beautiful crown,
22:56 and real quick how you do it,
22:57 I think I've shared this before.
22:58 You just remove some of the outer ones there,
23:02 as u see it's a make it or to get a nicer ready.
23:06 All right, this is the outer leaves,
23:08 and you see the king, he makes you work for it,
23:10 and you remove the outer leaves,
23:12 and what you're trying to do is
23:13 you're trying to get to this heart right there.
23:14 Let me see if I could let you all see that.
23:16 All right, you see that heart there,
23:18 that little nice white clear part?
23:20 That's the heart, okay.
23:22 But if you notice the heart is also,
23:24 he has little residuals or some of the leaves
23:27 as you see there.
23:29 So you don't throw these away, you can make a soup with it
23:31 or broth or something of that nature.
23:33 But we, we're not going to make that today,
23:35 but hey, watch this also.
23:36 Now the king does not come at a cheap price,
23:39 you got to pay for the king.
23:40 You know how much this one costs?
23:42 This one is almost $4, probably even more with the taxes,
23:45 I'm afraid to look at my receipt.
23:47 But hey, because it's so good, it's worth it.
23:49 We spend money on this and shoes, and this, and cars,
23:52 and all these other things
23:53 which is here today and gone tomorrow,
23:55 why don't we spend something that's good for us,
23:57 that will help us?
23:58 So this is amazing for those
23:59 who look into balance those blessing, artichoke.
24:02 But people say, "Man, that's $4,
24:04 I can't afford that or, you know,
24:06 that's part of my food budget."
24:07 So I found a little tip for everybody,
24:10 don't tell anybody I told you this secret.
24:13 I went to the store, and I said, okay,
24:15 "Lord, this message must be
24:17 accessible to all people, right?"
24:19 I said, "There must be a better way
24:20 that we can get some artichoke in our diet."
24:23 So He said, "Open up your eyes and look."
24:25 And so I went down oils and stuff of that nature
24:27 and down by the olives, and there is the tomatoes
24:30 and the cans stuff of that nature,
24:31 who did I get to?
24:33 Artichoke, look at it, artichoke hearts,
24:35 and watch this.
24:37 This is the coolest thing about it.
24:39 This artichoke heart as you see here
24:42 in this can has, I don't know if you can see it,
24:46 almost six to eight medium size artichoke hearts.
24:53 Are you ready for this?
24:54 So in this one can has almost six to eight artichoke hearts.
25:00 You know how much I paid for that?
25:02 $2.99.
25:04 And now I have artichoke hearts.
25:06 But the key is when you find these artichokes
25:08 in the store in a can or in a jar,
25:09 you do not want it stored in vinegar.
25:11 No, no, no, no, vinegar is just gonna cause in rec havoc
25:14 on other items.
25:16 So we don't want to do that.
25:17 What you want to do is find it stored in water,
25:21 this one was stored in water, and salt, and citric acid,
25:25 similar to vitamin C there, so no worries about that,
25:28 but you do not want to stored in what?
25:30 In vinegar.
25:31 That one you say, "I'll just let you have that,
25:33 thank you so much today."
25:34 And you move on and look for other one there.
25:36 But I have six all medium size artichoke hearts.
25:39 Now, of course, this one cost so much money
25:40 because this is a large artichoke heart,
25:42 but they have this is more or a lesser medium one,
25:45 and then they have the small ones as well.
25:46 And so here's my little artichoke hearts
25:49 that you see here,
25:50 I went ahead and I cut up some of them.
25:51 When you get to the heart,
25:53 all you need to do as you see there,
25:55 let's cut that nicely,
25:57 just flip it over, go right ahead,
25:58 go for another one.
25:59 Please don't add any extra ingredients
26:01 like fingers and nails to the recipe,
26:03 that's not included, so be careful
26:06 'cause you're gonna need
26:07 a really good knife for this as well,
26:09 and voila, I have my six to eight artichoke hearts
26:11 as you see, those are already cut off.
26:13 So what I'm going to do here,
26:15 I'm gonna add that's to my salad.
26:17 My what? My quinoa salad.
26:19 I'm gonna add those there,
26:21 and so not only you're enjoying the salad
26:23 along with this cilantro,
26:25 not only you enjoying the salad,
26:27 but you are bringing on good health, good health, okay?
26:31 Sometimes you can make a dressing for this,
26:33 it is up to you, you decide what you want to do.
26:36 But I just used lemon juice
26:38 and like I said a little pinch of salt.
26:41 So add a little bit more there to that,
26:45 really simple and easy.
26:47 And, man, this is tasty.
26:49 You get in so much protein, how much protein?
26:51 Plenty protein.
26:53 And now you have what is known
26:55 as your plenty protein quinoa salad.
26:59 And you just take that, look at me,
27:00 I'm just making a mess over here,
27:02 so let me just clean up some of this
27:03 because this deserves, this deserves a grand entrance.
27:08 And so you take your quinoa salad,
27:11 put it in a nice little bowl here or plate,
27:15 I mean it's so good
27:16 and it may never even make it to the dining table
27:21 or a VIP room, okay.
27:22 So look at me, making a mess,
27:24 so you put that in there nicely.
27:26 And look how beautiful, look how delicious it is.
27:29 You have your artichokes,
27:30 some people may think it's something else.
27:32 But hey, let them enjoy and right here,
27:36 right here, you're gonna have your quinoa salad.
27:38 We have plenty protein.
27:40 So I just want to encourage here,
27:42 it's very rare you ever hear
27:43 somebody dealing with a protein deficiency,
27:46 but, man, have some quinoa salad,
27:49 enjoy yourself, and don't worry, frighten not.
27:53 Seeking first the kingdom of God
27:54 in His righteous
27:55 and all these things would be added on to you.
27:57 And He will give you a Taste Of Paradise.


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Revised 2017-01-30