Participants: Nyse Collins (Host), Evita Tezeno, Rico Hill
Series Code: TOP
Program Code: TOP000045
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00:01 Have you ever wondered exactly how to prepare
00:03 healthy food that actually tastes good? 00:06 Well, stay tuned while Evita Tezeno 00:08 and yours truly Nyse Collins show you 00:09 just how to do it and give you something better, 00:12 A Taste of Paradise. 00:30 Welcome to A Taste of Paradise. My name is Evita Tezeno. 00:35 Breakfast is always a problem for people 00:37 'cause they say, I don't know what to eat for breakfast, 00:40 especially when they become plant based 00:43 and raw, oh, that's out of question. 00:46 What am I gonna eat? 00:47 I love oatmeal, I love cereal, I love this, I love that. 00:52 Well, today, I'm gonna show you a great recipe that is easy, 00:59 that is quick, and it is delicious. 01:02 And it's almost like granola bars but not quite. 01:07 We're doing apple ginger bars. 01:11 And the recipe is: 01:41 So we're gonna begin by grinding the almond first. 01:48 In the food processor, 01:50 and we don't want to grind it to a powder 01:53 but we want to just slightly, 01:56 right before it gets to a powder. 02:08 Little bit more. 02:18 Okay, that's good. 02:19 So you want to maintain the chunkiness of the almonds. 02:25 And then we're going 02:26 to put our shredder in... 02:34 And shred our apples. 02:46 And today, we're using Fuji apples. 02:48 Fuji apples are so delicious. 03:09 So after they're all shredded... 03:16 You want to put them in the bowl with the almonds. 03:26 And then put your S blade in, 03:31 and then put it back inside the food processor. 03:38 It's pretty amazing that the Lord has given us 03:41 so many different varieties of apples. 03:44 And Fuji is one of the sweetest apples there is. 03:47 So it's just delectable. 03:50 So I have some honey... 03:57 Ginger. 04:01 Cardamom. 04:04 coriander, and dates. 04:09 And I'm going to tear up the dates a little bit. 04:13 And these are Medjool dates. 04:14 These are the sweetest dates on the planet. 04:17 They are nature's candy. 04:20 And, you know, when you get a sweet tooth, 04:22 you can just grab a date 04:23 instead of grabbing a piece of candy. 04:26 I'm a witness to that because I do have a sweet tooth 04:29 and sometimes I do want dessert after a meal, 04:34 and I don't have anything in the house, 04:36 so I grab a date instead. 04:40 And that's satisfies with my sweet tooth. 04:46 So we're gonna put the raisins in last. 05:04 Okay... 05:07 We have our sea salt and then our raisins. 05:12 And we just want to just slightly mix in the raisin, 05:17 just a pulse, a little pulse. 05:23 Now here comes the fun part. 05:29 We are going to take this mixture 05:32 and put it in a bowl. 05:42 I wish we had smellivision 05:46 because this smells incredible. 05:51 And you know, really and truly, you can eat this like this, 05:54 like a porridge if you want this for breakfast 06:00 or you could do what I'm doing next, 06:05 is take a small amount of the mixture 06:12 and just place it on the dehydrator sheet 06:17 like so, make it into like a little small bar 06:21 and just continue till all the mixture is done. 06:25 And you dehydrate it for about 12 to 14 hours. 06:30 And then guess what we have? 06:34 We have... 06:36 Some wonderful almond bars. 06:43 Now I'm going to take a bite 06:47 and tell you what they taste like. 06:54 You taste the ginger, the cardamom, 06:57 and the coriander, 06:59 the sweetness of the raisins and the dates, it just... 07:03 This is amazing. 07:06 So now you have another recipe for breakfast. 07:10 This is Evita Tezeno with A Taste of Paradise. 07:14 And remember to live life fresh. 07:26 The food fortifier, a lot of times 07:29 when we go to stores or supermarkets 07:30 and we look at our products on the shelf, 07:32 we always say, "Man, 07:34 this has been fortified with this, 07:35 that's been fortified with that, 07:36 we added some A to that, we added D." 07:38 I'm like, who E, K, C, B 12, 07:42 they're just fortifying everything these days. 07:44 Your milk is fortified, the cereal is fortified, 07:47 soon they're gonna start fortifying fruits. 07:50 I mean, man, I mean, it's just too much fortifying going on. 07:53 However, God did provide us 07:55 some nice little things to fortify our food 07:57 and that's what we're gonna look at today, 07:59 something that we all know we all heard of, 08:01 and it's good for many of the ailments 08:03 that people are dealing with. 08:04 And what are we talking about? 08:06 We are talking about molasses, one of the key food fortifiers 08:09 that you can ever find, especially the blackstrap, 08:12 but I have a special guest, my good buddy 08:14 and partner in service for the Lord, 08:17 his name is Rico Hill. 08:19 Rico, what's going on? 08:21 Good to see you, man. Good to have you back. 08:22 Good to have you back, man. 08:23 We've been having a blast, you know, going over some food. 08:26 And, you know, all the things that people are interested 08:29 and everybody wants to fortify, 08:30 either they're fortifying with a supplement, 08:32 they're fortifying their life, they're fortifying their houses 08:34 with all the storms that's going on. 08:36 Man everything is being fortified 08:37 but the most important thing, as we all know, 08:39 we need to fortify is our soul, our souls, our bodies, 08:42 and we fortify that with Christ, of course. 08:45 How is the ministry going there for you? 08:47 The mission is going very well. The Lord is fortifying it. 08:48 Come on now. Come on now. 08:50 Got to bring that back around. Good news. 08:53 Well, tell us a little bit about 08:55 what we're gonna do here today, 08:57 why is this so important, to maybe fortify our foods 09:01 or if we do fortify it, what can we use? 09:03 Well, you know, I would start out by saying that, 09:06 you know, a lot of times the things 09:07 that we do called fortifying or fortification 09:10 is really not fortifying at all, right? 09:14 They actually call it that, 09:15 but they port out all the good stuff 09:18 and they have fortified it with things 09:20 that are not really healthy 09:22 or they are not nutritionally dense. 09:25 They're not really good like our breads. 09:27 They take out all the good stuff 09:29 and then they sort of fortify it 09:30 with artificial things, but what we want to do today 09:32 is we want to look at the real fortifiers you mentioned. 09:35 And one of those things is molasses. 09:38 Molasses is something that is so rich 09:40 and so many of the minerals that we need, 09:42 the minerals that we need like iron, calcium, phosphorous, 09:47 you know, these things the body needs, magnesium, 09:50 and we want to make sure that we get those things... 09:53 You will find that just using blackstrap molasses, 09:56 women can actually replace a lot of the iron, 09:59 a lot of time they're anemic 10:01 because they're lacking in iron. 10:03 A tablespoon of blackstrap molasses a day, 10:06 and wow, beautiful things will begin to work. 10:09 And you hit something on the head there 10:11 because I do know a lot of women 10:13 who are taking molasses and stuff, 10:15 now it's a good fortifier 10:17 because especially blackstrap molasses, 10:18 they say, have triple the amount of iron and calcium 10:21 than regular molasses, 10:22 so they're using it for their iron. 10:24 But as we all know in ministry 10:25 and in service the key is what is causing anemia. 10:28 So even though we're gonna learn 10:30 how to fortify some foods, we always have to get down 10:33 to what is the root cause of the problem. 10:35 And a lot of times maybe vinegar has something 10:37 that destroys red blood cells, 10:38 you know, maybe that's a problem, 10:40 maybe sometimes ladies who may have heavy flows 10:43 or, you know, I don't want to get too much into that, 10:46 but there's many different reasons 10:48 why people will have that, 10:49 but the key is get into the source of the problem, 10:51 but then the Lord has provided some natural things 10:54 that we all can use to help with that processing. 10:57 You mentioned magnesium as well, which is necessary. 11:01 You know, an individual may have high blood pressure 11:03 and magnesium helps to relax the muscles 11:06 and all of that good stuff, 11:07 so bring it down a little bit as well. 11:09 But again, with the blood pressure, 11:10 get to the source of the what? 11:12 The problem. Source of the problem. 11:14 And why is that is so important 11:15 to get to that source of the problem? 11:17 Well, you know, when you think about 11:19 the source of the problem, you know, you can go out there 11:22 and you can do all these things and try to treat the symptoms. 11:25 But, you know, you have to lay the axe at the root. 11:27 The problem is the root, 11:29 you have to deal with the root cause. 11:30 You have to deal with the root. 11:31 Right, so if you deal with the cause, 11:33 then you don't, then you deal with the problem. 11:34 A lot of times, the cure is in the cause. 11:38 You with me? Come on now... 11:39 Break that down. The cure is in the cause. 11:41 So in other words, whatever, you know, 11:42 a lot of people are running around, 11:44 they're getting, you know, blood pressure medication, 11:46 they're getting different state in drugs 11:48 to deal with the cholesterol, right? 11:49 Right. 11:51 And they never consider what the cause is. 11:53 And the cause usually is high fat foods, 11:56 foods that are high in cholesterol, 11:58 and we know that a lot of the meat products 12:00 actually bring in that low density, 12:03 which is the worst kind cholesterol 12:04 into the system and causes high cholesterol. 12:07 So if we eliminate the thing that is causing the cholesterol 12:11 the high fat in the diet, right? 12:14 Then we actually can get around to the very cure. 12:17 The very cure, so what they say, 12:19 nip it in the bud, take care of it at its root 12:21 and then you won't have, by God's grace only, 12:24 these problems anymore. 12:26 However, a lot of times, there are foods, 12:27 as you mentioned, sometimes things are pulled out 12:30 and it may need to be fortified. 12:31 That's why we encourage God's people, 12:33 make the food yourself 12:34 so it has everything that it needs. 12:36 You know exactly what's into it, 12:37 where it came from, and all of that good stuff. 12:39 So today, we're gonna look at one way to fortify our foods 12:44 but also make it really, really good. 12:47 And we have what is known as the molasses. 12:51 Spice cakes. Molasses spice cake. 12:53 'Cause molasses just tastes kind of weird. 12:55 People don't like it, 12:57 it's strong and stuff like that. 12:58 So we're gonna find a way to go ahead 13:00 and put it in the cake and make a cake out of it. 13:02 And I want you to all to check the recipe here, 13:04 write it down 13:05 'cause you don't have to suffer anymore, 13:06 you can enjoy your fortification of molasses. 13:09 Now here is the Molasses spice cake. 13:12 All you need is: 13:37 And then all you have to finish that up with is: 13:47 And here's the fortifier, 13:49 three tablespoon of Grandma's Molasses 13:51 or if you could get unsulfured blackstrap molasses, 13:53 try it too, and one tablespoon 13:55 of featherweight baking powder. 13:58 Now that was a mouthful. That's a mouthful. 13:59 We're trying to fortify stuff, it's not gonna be easy, 14:02 you know what I mean. 14:03 So all we're gonna do is get these items here together 14:06 and we're gonna make a delicious thing. 14:08 So you know a lot of times, 14:09 people take that tablespoon of molasses, 14:13 and they just force it down, 14:15 now you can take a slice of your molasses 14:17 and enjoy it there. 14:18 Isn't that nice, though? 14:20 This is powerful. That's cool. 14:21 So if you can actually take something that you love 14:22 and who doesn't love cake, right? 14:24 Come on now. Everybody loves cake. 14:25 So therefore... 14:26 I'll put both my hands up, both my hands up. 14:29 So to be able to actually have something 14:30 that you enjoy like cake 14:33 and to fortify it with molasses, 14:35 and you mention that 14:37 the blackstrap molasses is best, 14:40 it is the richest, and it has the most 14:42 minerals and iron and so forth, 14:44 but a lot of times, it's hard to get 14:45 the blackstrap molasses. 14:47 And add to that, 14:49 you have to cut it half with water 14:50 because it's really, really strong. 14:52 So for the cake, we're gonna use Grandma's 14:54 and that's something that everybody can reach. 14:56 You don't have to go anywhere, 14:57 you know, you don't have to go searching for it, 14:59 you can find that in your local stores. 15:00 So we're gonna use that. The absolute moulder. 15:02 Okay. Okay, so let's make it up. 15:04 Let's do it. Let's do it. 15:05 Knock it out, we're gonna get some molasses spice cake, 15:08 this is dangerously good for you, all right. 15:11 Oh, man, I like that, dangerously good for you. 15:13 Okay, we're gonna start with our flour, 15:16 that's our unbleached flour, this is wheat or pastry flour. 15:22 Okay. This is our good sugar, right? 15:25 Evaporated cane juice crystals. 15:26 And I'm just gonna take my dry ingredients 15:28 and I'm gonna start to just, kind of, 15:29 mix them up a little bit, you know. 15:31 Don't want them to be separated, kind of, 15:32 bring them together, right. 15:35 Can you pass me the coriander? 15:37 Coriander. You know which one it is? 15:39 Right here, both of these, coriander and cardamom, 15:41 you put those two together. 15:42 Right, right, now you talk about these, how did these... 15:45 Will take the place of your cinnamon and your nutmeg? 15:47 This is true. This is true. Right. 15:49 You're telling spices can cause issues in the body 15:52 but these right here, you have no issues with them. 15:54 They are delicious 15:55 and they give everything a really nice flavor. 15:57 Delicate and even a little nicer, 15:58 a couple of little medicinal properties at the same time. 16:01 So let food be your medicine and also your fortifier. 16:05 So we have the cardamom, coriander 16:07 what else you got there? 16:09 That's a little bit of vanilla, right. 16:10 You got the vanilla going in and preferably if you can, 16:12 they're alcohol free. 16:14 That's right. Alcohol free vanilla. 16:15 Good, a little cornstarch. Right. 16:18 This right here is a little bit of a egg replacer, right, 16:21 that'll help our cake to rise. 16:24 And this right here is some salt, all right. 16:26 And again we wanna take our dry ingredients 16:28 that we just put in there 16:29 and we wanna just mix those all up together, right. 16:31 Now this is valuable, Rico, what you've shared with us 16:33 because a lot of times, 16:35 people make cake and people are... 16:37 They stop because they say, how do you make without using 16:41 eggs and milk, and all these... 16:44 They think it's impossible, right. 16:46 So I think this is valuable for us to see and learn that, 16:50 man, you can have some good cake 16:52 and tasty cake that actually fortifies. 16:53 You know, I used to always hear this one, 16:56 who made the best cakes in a neighborhood, right. 16:58 And she's always say, "I make them from the scratch." 17:01 And that was her claim to fame and she did, 17:03 she made it from scratch, but I thought about that, 17:05 I said, "You know what? 17:06 If she's putting in eggs and milk, 17:08 it's not really scratch, right." 17:11 Now I'm gonna scratch you. 17:15 If you gonna make it from scratch, 17:16 you don't wanted to keep scratch here, right. 17:18 Come on, now. 17:19 In the body, so this is non-scratch, right. 17:21 All right. 17:23 This is non-scratch and basically... 17:24 I hope they got that one. You got that, you catch it. 17:25 So basically, what we wanna do is, 17:28 we wanna eat things that are not gonna 17:29 cause us problems later on, 17:30 so we throw in the water, right. 17:32 We start putting our liquids here, right. 17:34 And that's crucial because a lot of times, 17:37 when people think that they come 17:38 to a healthy lifestyle, they think that they, 17:40 "Oh, I'm messing out on this, 17:42 I can't eat this and I can't eat that, 17:44 when this is not true." 17:45 There are many things that we can still enjoy just by, 17:49 it takes a little effort though. 17:50 You know what I mean? 17:51 You're not gonna go to store 17:53 and find that's just readily available anywhere. 17:54 But that's actually a good thing 17:55 'cause now you learn how to come at home, 17:57 enjoy the VIP room. 17:58 You all remember the VIP room, the kitchen. 18:01 Amen. Right, right, right. 18:02 So, we got that one. You've got your fortifier. 18:04 Here's the fortifier, fortification process. 18:06 Here we go. Drum roll, boom, here we go. 18:08 That's our molasses and right now, 18:11 we are fortifying, can you get me another spoon, 18:12 I don't like to waste 18:14 any of the fortification, do you understand. 18:16 Yeah, we realized that, we realized, 18:17 we need to have this man on our show a little bit more. 18:20 Yes. 18:21 He'll make sure he gets every... 18:22 Oh, somebody's scratching right now. 18:26 All right, so you got the fortification going on there. 18:28 There you go. 18:29 Hold that for me, so we wanna get that 18:31 blackstrap molasses in there, right. 18:33 And again like the last time, just like the last time, Nyse, 18:37 we don't want to bring into the featherweight, 18:39 until we are ready to put it into the pan. 18:42 And if you don't mind, you could, maybe, 18:43 get that pan ready for me. 18:45 Little spray in there for me, if you don't mind. 18:47 We just get our regular square baking dish, 18:49 you got everything else. 18:51 Square, it's what we did this time 18:52 because we, kind of, 18:54 wanted a certain look for the show. 18:55 Yep. Right, but round is always... 18:58 Yeah, round is... It always looks better. 19:00 It always look better. 19:01 Nobody wants to be a square, you know what I mean. 19:04 But that's what I will be there for him. 19:06 We're coming with our olive oil, right. 19:08 All right. 19:09 And then we're gonna just go ahead 19:11 and get that all in there. 19:13 This is serious business, all right. 19:16 Chef is in a mix. 19:18 So we have the fortification there, 19:20 the blackstrap, we have the nice flavors, 19:22 that's the thing also with spice cake. 19:24 Can you smell it? I already smell it. 19:25 That's the thing with spice cake, 19:27 a lot of times, we have to use a cinnamon 19:28 and a nutmeg and a cloves 19:30 and all of these things that will, 19:32 you can look at the research, it would irritate some of the, 19:35 the lining of the stomach in a digestive track 19:37 but now you can make it 19:40 and still have that flavor there. 19:42 The cardamom, the coriander, 19:44 I mean, there's also bay leaves, 19:46 there's a ton of different herbs 19:49 that can add flavor. 19:50 We use the bay leaf, of course, for a porridge 19:52 and those items, so you mix it up. 19:54 This thing is coming out, looking like a cake, man. 19:57 It looks like a cake, does it? At least, the cake batter then. 20:00 Yes, sir. This one. 20:01 All right, let me get one more time real quick, 20:03 you get that whaff, you get that? 20:05 I'm getting it, right there. All right. 20:07 Why don't you hand me that featherweight, 20:08 let's go ahead and... 20:09 All right, here is the featherweight. 20:11 I like this. Go and fortify with that. Yes, sir. 20:13 Oh, oh, I almost poured all of it out. 20:15 Yes, yes, I see you've done this before. 20:17 Okay, so we wanna just rap that in there 20:20 and get our pan ready 'cause we're going 20:21 right after we get the featherweight in, 20:23 we wanna go directly into the pan 20:25 and get it directly into the oven, 20:26 so this thing will rise for us. 20:28 All right, you're ready? Here we go. 20:30 I'm ready, I'm ready. Here we go. 20:31 You see, I'm not even concerned 20:33 about the one going into the pan. 20:35 You all remember, when you use to make cake at home 20:37 with mom and grandma and stuff, 20:39 you knew the cake was gonna come 20:41 but that was too long, 20:43 you wanted some instant gratification. 20:45 Hey, I know what I'm talking about, you grab the bowl, 20:47 you grab the bowl and stuff... 20:48 And a spoon, and a spoon. And a spoon. 20:50 And we start fight over that thing. 20:51 Yes, sir. I remember that. 20:54 Yeah, just make sure you leave a little remnant. 20:55 And we got this, we got this, we got this. 20:57 No, where you're going with that. 20:58 We got this, we got this, 20:59 I'll put it over here, we got that, right. 21:01 You see what happens when you get up with family, 21:02 we always gotta hide it for ourselves. 21:05 All right, so we got this ready to go. 21:07 That just goes, drop that into the oven. 21:09 So this is how it look, really simple and easy there, 21:13 you put that in a oven, what temperature? 21:15 Three seventy five. 21:17 Three seventy five or thirty five minutes, 21:19 you wanna start watching for it around thirty minutes, 21:22 usually go to thirty five minutes 21:23 depending on type of oven you have, 21:24 always pay attention to your oven, because some... 21:27 Keep a eye. Yeah, you wanna watch. 21:28 Keep a eye, because it will keep your nose 21:30 when it starts burning 21:31 and you don't want that to happen 21:32 because it already has some color on it, 21:34 and so sometimes people don't notice. 21:35 Don't embarrass us, we said this will come out good. 21:37 All right, so we're gonna have this one. 21:39 Now he already prepared another one, 21:41 that is phenomenal, it looks good, 21:43 you already put a topping. 21:45 Topping on it. A frosting on it. 21:46 Because we fortified it with a little fruits. 21:49 Come on, now. 21:50 This is the extra fortification process. 21:52 Where do I need to start cutting it, is the question? 21:55 We're not gonna actually cut this one here. 21:57 What? What was the point then? 22:00 We wanted you to see 22:01 and we're gonna take it back with us 22:02 and now, I'll share with you, brother. 22:04 No, you already got that one, this one is mine. 22:06 All right, so this is now 22:07 your fortified spice molasses spice cake. 22:11 It has, you throw whatever toppings 22:13 you want on it, fantastic, 22:15 simple and easy for you to enjoy. 22:17 And you know what, Nyse, what we did was, 22:19 we actually made our own icing, 22:21 now this is something, the frosting. 22:23 A lot of times, people will go and they'll go to the store 22:26 because it's easy to just grab that frosting 22:28 but it's got refined sugar in it, 22:31 it's got a lot of things, lot of fat, lot of things 22:33 that you don't need in your artery, 22:34 so therefore, we actually take, 22:37 just your organic powdered sugar 22:40 with a little lemon juice 22:41 and we can actually make our own frosting. 22:44 So this is, this is hand made or from scratch? 22:47 You're watching now. 22:48 This is a scratch, scratch on the outside, 22:50 just not on the inside. 22:51 Not on the inside. 22:53 And that's valuable for people to keep in mind 22:55 because there is a lot of times 22:57 where people eat their nice cakes 22:59 and we all love cakes. 23:00 But as a result eventually, you're not feeling good, 23:02 the sugar's pulling down, you know, regular cakes, 23:04 sugar pours down your immune system. 23:07 And it's just... Causes lot of inflammation. 23:10 Causes inflammation. In the joint. 23:12 So this thing, we want food to fortify us, 23:14 not break us down, you know what I mean. 23:16 So this is crucial now. 23:18 Now that was inside, how can this molasses, 23:23 this molasses you keep talking about, 23:25 we talked about the blackstrap, 23:26 how can this fortify us on the outside? 23:29 Well, you know what? 23:32 There are a lot of people who like to have that glow, 23:34 you know what I'm talking about? 23:36 The glow of Jesus Christ. Yes, that too. That too. 23:38 Oh, okay. 23:40 But they like to have that glow, 23:41 that outward glow, when you walk in a room, 23:43 if people say, "Did you do something? 23:46 You look younger." Watch it now. 23:47 Come on, all right. You look younger, so... 23:49 I may need that, I may need that. 23:51 Right, right, 'cause you don't want, 23:52 well, I won't go there. 23:54 So anyway... 23:55 So you said, this will be good for... 23:57 I saying, this will cause you to glow. 24:00 This... 24:01 I don't think that there is any better facial that you can do, 24:04 than a blackstrap molasses or molasses facial. 24:07 So what we're gonna do is, we're gonna take the host 24:09 and we're gonna hook him up. 24:11 Me? Would you like to see that? 24:12 You know, I don't mind to actually glow, 24:14 I'm glowing lately, I take it along. 24:16 We're gonna help you glow, brother, because... 24:18 So we would take that this is also good for the skin. 24:21 So not just internally using it 24:23 but also you can put it on the outside. 24:25 Why? Why? 24:26 Because once you put it on your skin, 24:27 in particular, your face, 24:30 what it's gonna do is, it's gonna pull out impurities. 24:34 Out of the skin, so your skin, after you put this on, 24:37 you keep it on for about an hour, 24:39 you'll feel the skin start to tighten, 24:42 it will start to draw out. 24:44 Brings back the elasticity as well. 24:46 It will bring the elasticity 24:47 and your face will be like a baby's bottom. 24:50 Well. All right, all right. 24:52 You know, we'll work with that, we'll work with that. 24:55 But look at this, so now we're gonna take this, 24:57 on me, you're sure? 24:59 I'm sure, I'm sure. You're okay with... 25:01 All right, all right. 25:02 First let me put this to the side, 25:03 I'm gonna put this to the side over here. 25:05 Okay, all right, 25:06 and all I'm gonna do is, you're ready? 25:09 All right. Right, here we go. 25:11 Yeah, yeah, don't tell nobody now, all right. 25:12 Nyse is getting a little facial 25:14 but we got to keep it, keep it sharp. 25:16 We should look good for the Lord. 25:18 Yes, there you go, here you go, here we go. 25:19 It goes directly to the face. I'm gonna like this. 25:21 Yes, yes, here we go, here we go. 25:22 Oh, my goodness. 25:24 You know, I do it like a work of art, you know, 25:25 I just gonna come over here, make sure I get all up 25:28 in these areas up here, going around the nose. 25:31 Don't mess this by. I may get dirty, 25:32 you make sure it's done properly. 25:34 There you go, there you go. 25:35 This is like, you're like at a, 25:37 one of those crazy foot ball games 25:39 or something like that with the paint on the face. 25:42 Right. 25:43 So you apply it to all the parts, 25:46 now this is good for the skin on a face, like, 25:48 also let's say for a neck, 25:51 would that work for some people... 25:52 Anywhere. Drawback, you know... 25:54 'cause sometimes people have the little, 25:55 you know, a little extra lines, lining upon a neck. 25:57 You know what? 25:58 If you drink enough water, right, drink enough water 26:01 and actually do this treatment like, 26:03 once a week, you can do this once a week 26:05 and just basically, 26:07 allow the impurities to be pulled out 26:09 because let's face it, as you just go through the day, 26:11 walking through, you know, 26:13 on the streets, breathing the air 26:15 and coming in contact with the air 26:16 and all that, right. 26:18 You basically end up with a lot of stuff on your skin, right. 26:21 And that starts to damage your skin 26:23 and here we have something, that's natural, cost effective, 26:27 you don't even have to go to one of those spa places. 26:29 You know what? 26:30 You hit us on a head, 26:32 Number one, those spa treatments, 26:33 those facials are not cheap. 26:34 They're not cheap. All right... 26:36 So they're talking about special... 26:37 Almost what's the last when you got? 26:39 I really don't know because I never had one but... 26:41 Come on, now. 26:42 But I see the prices, they were like special $50, 26:44 I'm like, what? 26:46 So I can just go and buy some molasses, 26:48 three, four dollars and I could do, 26:50 I can get myself a facial. 26:52 Wow. And it's simple as that. 26:54 Boom, boom, boom, boom, we're done. 26:56 That's it, man, you miss a couple of spots right here. 26:59 And you got to take it... 27:00 This was free, man, this was free. 27:01 You see what happens when you don't pay, 27:03 you see people just short-change you, 27:05 so I can look, man, oh, wow. 27:08 I look like I'm in a army. Army for Christ. 27:10 Army for Christ. 27:12 So now I guess, you hold this here 27:14 for about a hour as he said, he's gonna go ahead 27:17 and start pulling out and toxins and impurities 27:21 and I can't believe you got me on TV like this. 27:23 You're looking good, man, you're looking good. 27:25 And then after the hour, you wash it all 27:27 or if there's gonna be certain feeling that you have. 27:28 One hour, no soap, just warm water. 27:30 Just warm water. Right. 27:31 One hour, warm water and no soap. 27:33 So just rinse it off and boom, you're good, you're good. 27:36 So this thing is helping me 27:38 internally, externally, humanally, 27:43 I don't know, you're just making it up 27:44 names here, but this is good 27:46 and I want to encourage everybody. 27:47 Try, watch this, can you imagine 27:48 you're getting one of the best facials 27:50 and it's only gonna cost you three to four dollars. 27:52 You don't have to spend any of this money anymore 27:54 and while you're doing this a matter fact, 27:56 I'm gonna do it, I'm gonna take a slice as well, 27:58 so I'm gonna help myself inside and outside, 28:00 go ahead, try for yourself. |
Revised 2016-10-24