Taste of Paradise

Creamy Raw Vegan Alfredo Sauce / Lean Green Bean Cuisine, Millet with Tomatoes, Cabbage; Remedies: Cabbage poultice & string bean tea

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Evita Tezeno, Rico Hill

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Series Code: TOP

Program Code: TOP000050


00:01 Have you ever wondered
00:02 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,
00:12 a Taste of Paradise.
00:29 Welcome to a Taste of Paradise.
00:31 My name is Evita Tezeno
00:34 and guess what I'm making today?
00:37 Oh, you'll never guess.
00:38 I am making creamy alfredo sauce.
00:41 Yes, creamy alfredo sauce.
00:44 A friend of mine called me a couple of weeks ago
00:47 and sad, "Evita,
00:49 I am trying to become vegan
00:52 and I just love the cream sauce,
00:56 can you help me out?"
00:57 And I said yes.
00:59 It's a challenge but I know that I can help you out.
01:01 So I developed this recipe just for a friend of mine
01:05 and I want to share it with you today.
01:07 So let's go through the recipe.
01:39 Okay, we're gonna start with the base is cashews
01:44 and cashew soaked always add creaminess to all recipes.
01:51 So we're gonna add the cashews
01:55 and the water,
02:00 the salt,
02:05 onion,
02:08 the lemon juice,
02:11 a little cayenne,
02:14 and I call this my secret ingredient, garlic.
02:19 Yes, I love garlic,
02:23 so let's blend.
02:43 So after this have blended thoroughly,
02:47 I'm gonna show you how to spiralize zucchini
02:49 'cause that what we're using for the pasta today.
02:51 We are not using whole wheat pasta
02:53 because this is show about living food, it's raw.
02:57 So we're gonna use the zucchini.
03:00 And if you have seen any of the episodes before,
03:04 I've used this handy tool that's called as spiralizer
03:07 and it's awesome.
03:08 You cannot just do zucchini,
03:11 you can do sweet potato,
03:12 you could do parsnips
03:14 but I like to use zucchini because it resembles pasta.
03:19 So it's just really simple.
03:22 You just crank it out like this
03:27 and you get these wonderful spiralized noodles,
03:34 like so.
03:38 Let's do a couple of more.
03:45 And if you use other than zucchini
03:49 if you use like sweet potato and other colorful,
03:54 you could even use beets, but beets really stains.
03:57 But it makes it a really colorful salad as well.
04:07 So to this and what I like to do is
04:09 when I add it to a bowl,
04:11 I like to break it up
04:12 because the noodles are really long
04:15 and you want to not have really long noodles
04:18 in your dish.
04:23 You can also take the noodles and take a pair of scissors,
04:27 if you have a pair of cooking shears
04:29 and just kind of cut them up.
04:35 Now...
04:37 to these zucchinis I like to add
04:40 some chopped spinach
04:44 and the bell peppers
04:48 and I like to just toss it around a little bit.
04:58 And now I'm about to get really excited
05:00 because I'm about to add to this creamy alfredo sauce.
05:17 And you don't have to add all of it,
05:19 just enough to cover.
05:32 This is so good.
05:38 And my friend that I made this for,
05:40 he just loved it.
05:45 So let's plate it.
05:57 Look at this.
06:03 This is a dish that will wow everyone.
06:15 And it's simple.
06:16 You see it didn't take long at all.
06:19 Again, this is Evita Tezeno with another fresh recipe
06:24 and remember to live life fresh.
06:35 Lean Green Bean Cuisine, what?
06:38 Who knew that green beans
06:39 you can have a cuisine out of it
06:42 and also it can make us lean.
06:44 Today we're gonna touch on a special, special topic
06:46 of how we need to eat our medicine.
06:49 Yes, that's what I said, eat our medicine.
06:51 It says let food be your medicine.
06:53 And so we're gonna look at green beans
06:55 and different items,
06:56 different little natural remedies
06:58 that we can do while in the kitchen.
06:59 Who knew you can
07:00 by God's grace bring healing on a body
07:02 while you are cooking at the same time.
07:04 So we have our special guest back with us by popular demand,
07:08 Rico Hill from the Beehive Ministry.
07:10 Rico, how is it going?
07:11 Good to see you, Nyse, good to here.
07:13 Good, good, man. Glad you are here I see.
07:15 The chef is in action here, you know.
07:18 So not only he is the medical missionary
07:20 but he is a chef as well.
07:22 He's looking good.
07:23 Sort of, yes, yes, yes.
07:25 So it's kind of sort of give and take.
07:26 All is well so far? All is well.
07:27 God is blessing. Good news.
07:29 Now you have something special for us.
07:30 I know a lot of times people are into remedies
07:33 and food and all of that good stuff.
07:35 You have something today lined up.
07:37 Now, it's green beans, is that correct?
07:40 Green beans, I love string beans.
07:42 A lot of people love string beans.
07:43 And what we want to do is
07:45 we want to actually use them
07:46 and show how they can be used
07:47 for people who are like diabetics.
07:49 Really? How does it,
07:50 so there is a big push, you know,
07:52 this is good for diabetes, that's good for diabetes.
07:55 Well, now we have something as simple.
07:57 You don't have to go too far from,
07:59 right at the local supermarket...
08:00 Absolutely.
08:01 And get yourself some green beans.
08:03 Yes, I'm talking about green beans.
08:05 Look how simple, tasty,
08:08 I don't know about tasty though.
08:09 Hold on.
08:11 I'm not a big fan, I'm not a big fan so...
08:12 I think we can make you a fan today.
08:14 Good, so make me a believer
08:15 because these are not ones that I have,
08:17 you know, ready to go to
08:18 and try to pick up at the supermarket.
08:20 So green beans good for diabetes
08:23 and we're gonna find out a little bit about that
08:25 but we have to learn,
08:26 we got to make a cuisine, I meant to taste and flavor.
08:29 So if you gonna make me a believer,
08:30 let's look at how simple recipe,
08:33 a simple recipe that you have here to show
08:35 how good and tasty it is.
08:37 And this is the lean green bean cuisine
08:39 and you gotta see it here
08:41 and make sure you make a note
08:42 because I'm gonna make a note
08:44 'cause I need to know how to prepare this
08:45 in a simple and tasty manner
08:47 and here it is your lean green bean cuisine.
08:49 All you need is:
09:14 Which we have all right here.
09:15 All right here.
09:16 So basically of course, I remember mom,
09:19 she would just cut up those green beans,
09:21 that's what she gave me that work.
09:22 I wish I had the same job.
09:24 It's a lot of work.
09:25 Yeah, I always had to clean them all
09:27 and cut the ends and you know how it is.
09:29 So basically but that's already done.
09:32 Praise the Lord, Rico is here,
09:33 I don't have to do that.
09:36 But so we take that
09:37 and you say place it in the water, so...
09:39 We're gonna go ahead and do it, I'm gonna pass it over to you.
09:40 All right.
09:41 We had our string beans right there.
09:43 So we're gonna add the string beans.
09:44 That's obviously not as family size,
09:45 but just for our purposes.
09:47 I mean it's just us here.
09:48 It's just us, we're gonna have it.
09:50 So what we're gonna do, we're gonna get that.
09:51 We already have the water going
09:52 so that's gonna expedite the process,
09:54 so we're gonna boil this,
09:55 you said a little bit till it goes over there.
09:57 Yeah, yeah.
09:59 And so I just...
10:00 So the water is already boiling.
10:02 So here's the nice thing,
10:04 can I just add a little natural remedy?
10:05 Yeah, yeah, go ahead.
10:06 For those who are diabetic, right?
10:08 If you are diabetic,
10:09 you want to actually regulate your blood sugar.
10:11 It's all right? That's crucial.
10:13 You want to make sure that's regulated.
10:14 When you have string beans,
10:15 it actually helps to do that
10:17 and that's why we want to bring beans.
10:19 In fact most beans will help to regulate blood sugar
10:22 for the diabetic.
10:23 How does the string beans or green beans,
10:26 how do they regulate here for us?
10:29 All right, he's looking for,
10:30 so he's gonna get us a little.
10:32 Let's just say that that's already boiled, right?
10:34 Okay. Okay.
10:35 So before we add our seasonings,
10:37 we want to just go ahead and grab a little bit of that.
10:39 I think mom and me used to call it pot liquor.
10:41 Pot liquor, oh, have mercy now.
10:44 Now it is green beans pot liquor.
10:45 Now explain what that means to us?
10:48 You know, 'cause I don't want to get in problem.
10:49 Most people don't know, it's not liquor, liquor.
10:51 You don't understand. Yeah.
10:52 It's just we want to get all of the juice
10:56 that has come off of the all medicinal properties
10:59 that are found in the string beans.
11:01 We want to grab that before we start to add the seasoning,
11:04 and we make a little tea of it.
11:05 And if you drink two to three cups
11:08 like, you know,
11:10 every day two, three cups a day,
11:11 you will help to regulate that glycemic level...
11:14 Okay.
11:16 That's, you know, with the blood.
11:17 All right, so that's excellent.
11:18 Now watch this, so as you are cooking
11:20 before you add other items,
11:22 we can make a simple tea, green bean tea or some...
11:25 Green bean tea. Have mercy, man.
11:27 I like to call it string beans tea.
11:29 All right, string beans tea. Sound little better.
11:30 And as Rico mentioned veggies are well tolerated by diabetics
11:34 as you see there,
11:35 so this is actually a good item that you can use.
11:38 Now hold on now, I know this is medicinal
11:41 but we're not gonna say that
11:42 this should replace your medicine, okay.
11:44 But this is gonna help us in a process
11:46 to bring some regulation.
11:48 So when you speak to yourself and show to doctor,
11:50 doctor says, "Hey you are doing fantastic."
11:52 But the key is to get to the source of the problem
11:54 with diabetes, right?
11:55 That's right.
11:57 And a lot of times I guess with blood sugar problems,
11:59 they maybe eating certain foods refined...
12:01 Certain foods that are high in fat,
12:02 refined foods and things like that.
12:04 We want to try to get people as much as possible,
12:06 encourage people to do a plant based diet
12:08 and that will help to bring down the sugar level
12:11 as they are no longer putting that level of content
12:14 or that level of fat into the system.
12:16 Okay, so we have the fat there
12:17 and there are some of the refined items
12:19 as you mentioned here.
12:20 Highly processed food, refined flour,
12:22 refined sugars and so forth.
12:24 So white bread...
12:25 Yes, yes.
12:26 Or even white rice or certain grains,
12:28 and this is crucial
12:30 because when you have the white product,
12:31 they digest much more rapidly
12:32 then you have a sharp increase in a blood sugar
12:34 and then what happens, it comes crashing down.
12:37 So today along with the green beans,
12:38 we're gonna let that get going.
12:40 We're gonna see how we can get
12:41 some of the tea off.
12:42 We also want to show you a whole grain,
12:44 'cause whole grain is crucial now
12:46 for diabetics.
12:47 You got to add that to the whole cuisine,
12:49 the whole recipe there,
12:51 you want to bring in the different grains.
12:53 And I know that you got a nice one today
12:55 that people may not be all that familiar with.
12:57 Oh, mercy. Yes, yes.
12:58 This is true because the green beans
13:00 it's not gonna do all by itself.
13:01 Like you said it's to compliment that.
13:03 So you have the veggies and now a whole grain
13:05 and now whole grain
13:06 he is talking about is something
13:08 that you say many people are not into
13:09 or they don't know about...
13:10 They just don't know. They just don't know.
13:12 So it is millet, millet, millet, millet,
13:16 and we gonna show you a simple recipe
13:17 'cause we need to get that going.
13:18 We trying to have a cuisine up in here
13:20 and it's the millet here that's gonna do with that
13:23 and all you need is millet with tomatoes.
13:26 Wow, this is serious.
13:36 I mean is it that simple? Is that simple.
13:38 Is that easy?
13:39 So people have no excuse
13:41 and now we're gonna come to that tea here.
13:42 So I'm just gonna take the millet,
13:44 we're gonna pour that into water,
13:45 that's already boiling.
13:46 We're gonna add the tomatoes, we're gonna add the salt,
13:49 the whole works there.
13:50 This is simple, oh, man, I...
13:53 I wish I have more time to go
13:56 with the little bit of more of this
13:57 and add some little extra ingredients
13:59 and we're gonna let that, let me just get my spoon here.
14:02 We're gonna let this boil,
14:04 it usually takes care of itself.
14:06 And so it's on high heat, we already have it boil in,
14:09 and we're gonna let that sit there for a little while
14:12 and then as in about 20 or 30 minutes,
14:15 we may not have that much time,
14:17 that's why I have another one prepared for you.
14:18 23 or 30 minutes,
14:20 you put it on like medium heat or low heat
14:22 and just let it fluff for you.
14:24 It's almost like the quinoa
14:26 if you all remember what we did in many times past.
14:29 It's similar to that
14:30 but this one takes a little bit longer to cook,
14:33 not as quick as the quinoa as you remember.
14:36 So, Rico, now, we have the millet going,
14:40 we have the green beans going.
14:42 Now this hot, hot, pot, pot L, pot L, all right,
14:47 we'll just leave it at that,
14:48 you know what he explained earlier.
14:50 So we will let that boil and then you say,
14:52 we'll grab a little bit off of that?
14:54 Yeah, yeah. Okay, so.
14:55 Just a little bit, just.
14:57 So I'm gonna go ahead, if you don't mind.
14:58 Strain that, yeah.
14:59 All right, we gonna make a mess over here.
15:01 Just a little bit.
15:02 We're up in a kitchen, pray for us church.
15:04 There you go.
15:05 So now, I've got...
15:06 I gotta share this. Go ahead.
15:08 You notice sometimes
15:09 when people are passing sometimes,
15:10 you know, as you mentioned that,
15:12 it spills all over the place so that's what just happened.
15:14 What do you have here now?
15:15 So now we've got the string bean tea.
15:19 It's a tea that you can just make.
15:21 Now, don't look for this to be your typical peppermint tea.
15:25 All right.
15:26 Or your, you know, spearmint tea.
15:28 You just want...
15:31 You're not looking for flavor here, right?
15:33 You're just looking for something
15:34 that's going to help you medicinally.
15:36 All right.
15:37 Bring down that blood sugar,
15:38 regulate it so that you are not always
15:40 having to run to that medication.
15:42 Although... Right.
15:43 You're gonna do that until your doctor says,
15:45 you know, what?
15:46 You're okay, you are looking good.
15:48 So this is something that you can do
15:50 without throwing it away.
15:51 You know, sometimes we just grab out the vegetables
15:54 and we leave the juice and we throw it away,
15:56 but instead we want to go and utilize that tea.
16:00 So right there you have that as a simple green bean or...
16:04 String bean tea.
16:05 String bean tea, that you can make yourself,
16:07 it's really easy.
16:09 All we did was get the little bit of the juice
16:10 before that's going
16:12 and then we add the rest of the ingredients.
16:13 Hey, can I clarify something? Yeah, go ahead.
16:15 You don't have to be making string beans every time.
16:18 You don't. You do this...
16:19 You can just boil some like a tea
16:21 and just have it throughout the day,
16:23 two or three times a day.
16:24 All right? Two or three times a day.
16:26 Okay, excellent.
16:27 You want to boil it for 30 minutes,
16:28 then let it steep for about 15,
16:30 let it just sit there with something covering it
16:31 and then basically you have your tea,
16:33 all right?
16:34 Look at that, done deal.
16:35 Well, we want to just show you there
16:37 right while you're doing it,
16:38 you can find a way to utilize that.
16:39 And as you mentioned there,
16:41 you let it go ahead and boil a little bit more
16:44 and he said, you can do it
16:45 not only for cooking purposes,
16:46 we're just trying to find it two in one.
16:48 Me, I may hangout in the kitchen
16:50 so much here, you know, at home I don't too much.
16:52 So I always try to minimalize and bring things together,
16:56 so I don't have to be cooking ten different recipes.
16:58 Exactly.
16:59 So we'll add the recipe ingredients there.
17:01 Let's go and put in nutritional yeast flakes right there.
17:02 So we gonna let that get in there early,
17:04 I'm just gonna turn this down, just a tad.
17:06 Good, good. Good, good.
17:07 We've got the chicken style seasoning.
17:09 Kick in chicken style seasoning.
17:11 Little salt. All right.
17:13 Now this is a thing that brings out
17:14 every one of the flavors,
17:16 this is Italian seasoning example.
17:17 Come on now.
17:18 People might not have used it...
17:20 I'm no Italian now.
17:21 Come on, people may not be too used to
17:22 putting an Italian seasonings in the string beans,
17:24 but I'm telling you,
17:25 when someone told me that I said, you know,
17:27 well, that doesn't make sense to me.
17:28 And then I tried it with some good vegan mac and cheese.
17:33 Come on now. It was over with.
17:35 Mac and cheese... It was over with.
17:36 I know when you talk about Italy,
17:38 when you put a little bit of Nyse in it,
17:39 it makes it better.
17:41 Yes, yes. No, I'm just kidding.
17:42 All right, so then we'll add...
17:43 And finally we want to add our olive oil to the mix,
17:46 stir and then you just let these just cook
17:48 and you gonna think, you know,
17:50 those who like to put a little something in there vegetables,
17:52 you know what I'm talking about?
17:53 Pick the little fat back in it, throw a little neck bone in it
17:56 and something like that just for that flavor,
17:59 what we just did we'll give it the flavor that it needs
18:02 and you won't need any of those things
18:03 that might be compound to your system.
18:05 So no excuse basically you are saying...
18:07 And we got, there's no excuse
18:08 to be putting harmful items there
18:10 or things that are not best for us into the meal.
18:14 But watch this, the lean green cuisine is just
18:17 getting rolling here.
18:18 We have the millet cooking here.
18:20 We have the green beans or the string beans.
18:22 We already made a remedy from that right here.
18:24 We have that cooking.
18:26 Now we got to go ahead and take it to the next level
18:28 because we're setting up a nice little plate here.
18:31 We're gonna use some cabbage.
18:32 Cabbage as well is good for diabetics
18:36 or people dealing with some of those ailments as a whole
18:40 and so we're gonna do
18:41 another nice quick little recipe for cabbage.
18:44 And then Rico's gonna show us the remedy with it.
18:46 All you need is:
19:00 All right? All right.
19:01 That's all you need to go ahead and make this.
19:03 We're gonna saute this up.
19:05 We already cut it up.
19:06 We have the purple cabbage, we have the white cabbage.
19:08 You could take a quick look here.
19:10 We have all of that,
19:11 we just wanted to make this cuisine.
19:13 You know, a lot of times we just put one color,
19:15 you can mix it up a little bit.
19:17 The key to eating as well besides being a palatable,
19:20 it has to look good, all right.
19:22 So we're gonna pour those into a nice sauce pan here.
19:26 What are some of the other ingredients here, Rico?
19:27 You got some onions here. We got the onions.
19:29 Lot of times it's nice to just throw those onions in there.
19:31 Put the onion in first. You remember.
19:33 Yeah, let the heat sort of break up,
19:36 even there's medicine in the onions,
19:38 something called allicin
19:40 that is excellent for fighting cancer,
19:42 it's the antioxidant
19:43 and you want to actually put those in there
19:45 and let them start to break up.
19:48 There you go. All right.
19:50 So you'll see me,
19:52 I'm just trying to get this thing moving here.
19:53 So we're gonna add those items in there.
19:55 We're gonna also add some of the yeast,
19:57 the kick in chicken like seasoning,
20:01 add some flavor.
20:02 Oh, these tomatoes you got here.
20:03 We have the tomatoes as well.
20:05 Excellent, what was the tomatoes
20:07 good for the, doc?
20:08 Oh, they are, you know, some one is, you know,
20:10 dealing with some prostate issues.
20:13 Oh, tomatoes are absolutely best.
20:17 Tomatoes are wonderful, wonderful vegetable,
20:19 I mean a fruit rather.
20:20 Fruit that is just good for just, you know,
20:23 all the things that ail you.
20:24 So you want to make sure
20:26 that you're getting a colorful dish
20:27 everyday with the colors of the rainbow.
20:30 You know, you can go wrong
20:31 when you go with the colors of the rainbow,
20:33 the red, the purples.
20:34 Exactly, exactly.
20:36 So we gonna mix that up here real quick.
20:40 We're gonna pull these items off.
20:41 I had a little extra chicken like...
20:43 Never waste.
20:44 All right, we got to mix that up.
20:45 Little more salt there...
20:47 Little more. There you go.
20:48 Salt to flavor, salt to taste,
20:50 you decide what works best for you.
20:51 And we're gonna let that go for a little while...
20:52 Yep.
20:54 You have...
20:56 Got to push this to the side here
20:57 and saute that,
20:59 then you would cover it this so it gets, you know,
21:02 gets really nice,
21:04 you can even put a little bit of water.
21:05 Let me get a little bit of water there
21:06 to get that going.
21:08 Say when.
21:09 All right, just a little bit there.
21:10 There you go. Excellent.
21:12 How's that?
21:13 I'm gonna move that around and...
21:16 I think this is nice, can I just throw this in there?
21:18 Yeah, go ahead. You know what?
21:20 I mentioned the antioxidants that are found in the onions,
21:23 but you also have antioxidants in tomatoes, lycopene.
21:28 And then you've got that purple cabbage,
21:30 that beautiful purple cabbage
21:31 which is you're gonna find some resveratrol on this,
21:33 so you've got three different antioxidants
21:36 that just come into the body and fight all kind of stuff,
21:39 free radicals and all of that.
21:40 So you have a dish there in the cabbage
21:43 that is gonna be powerful.
21:45 Excellent, excellent.
21:46 So this is...
21:47 We're taking it to next level,
21:49 this is the lean green bean cuisine
21:52 or as Rico would say the string bean cuisine.
21:54 Cuisine. All right.
21:56 Yes, yes.
21:57 Now there is also some other properties
21:58 that we can use that cabbage for
22:00 and here's another remedy,
22:01 a simple thing that you can do while in the kitchen cooking,
22:04 you could be bringing healing by God's grace for yourself.
22:07 And we're gonna show you a nice little,
22:09 what it is call?
22:10 Cabbage poultice. Cabbage poultice.
22:12 Cabbage poultice
22:13 and you'll see is a simple way
22:16 to prepare the cabbage poultice.
22:18 What we're gonna do is
22:20 we gotta take some of that cabbage
22:21 and we're gonna show you how you can bring it on
22:23 for healing right there.
22:24 So go ahead and write it down.
22:26 What's one of our first step
22:27 that we're gonna do here
22:29 for this cabbage poultice, Rico.
22:30 Okay, number one,
22:31 all you need a just a leaf of cabbage,
22:33 that's it.
22:35 That's it? That's it.
22:36 Again, everything that we do is really, really simple,
22:38 and basically a lot of times people are suffering from
22:40 when they have an arthritic condition.
22:42 You know, they may be suffering from inflammation, right?
22:46 And whenever there's inflammation,
22:47 you can actually pull it out of the joints,
22:50 pull it out of the body by just using cabbage.
22:54 Now how do we do that? Right.
22:56 I want to take something here,
22:57 I'm just gonna use a little basic household instrument.
23:00 And basically what you have it,
23:01 you see those veins right there in the cabbage, right?
23:04 Let see, okay.
23:05 That's a living, yes, yes.
23:08 You need to see this, let's check out those veins.
23:11 The same vein that you have... Look at that.
23:12 Veins in your body,
23:14 there are veins in this cabbage.
23:15 Wow, so if you look at the back of your hand
23:16 and you see some veins,
23:18 it's similar to this so...
23:19 Can I bring in little gospel?
23:20 Come on, you got to preach to us.
23:22 You know, in Isaiah 53 it says
23:25 he was bruised for our inequities.
23:27 This is true.
23:28 That's right?
23:30 So we bruise the cabbage.
23:34 In other words we hit those veins
23:35 and it begins to bleed, right?
23:37 Yeah, look at that,
23:38 where's that water coming from?
23:40 So we have the water on this here.
23:41 No, no, no,
23:42 that is the blood of the cabbage
23:45 breaking up there,
23:47 and once you break it up and you apply it to the skin...
23:50 Wait a second.
23:51 Say for instance you've got some arthritic condition here
23:55 or you got maybe carpal tunnel on the wrist.
23:57 Now I know it looks a little strange
23:59 walking around with the little cabbage,
24:00 Let me get some of that cabbage
24:02 on my elbow right here.
24:03 There you go, just place it right.
24:04 And by the way, once you put in,
24:06 the skin starts to get little warm.
24:07 All right.
24:08 Even though it's a cold cabbage,
24:10 it began already to suck and pull inflammation out.
24:12 Look at that...
24:14 This is something that has been used
24:15 for years and years and years.
24:16 You are wearing your food man, look at that.
24:18 Wearing your food,
24:19 watch it, you taking this to the next level.
24:21 Let food be your medicine and let it be your clothes.
24:25 Not exactly,
24:26 now actually you would take some saran wrap,
24:28 you would wrap that up and you would allow it.
24:30 Any poultice you allow to stay on the body for eight hours.
24:33 Watch this, we got the saran wrap,
24:35 we got to do this quick here. Wrap here, go ahead.
24:37 All right, here it is, here it is.
24:38 Watch this a emergency, emergency medicine.
24:40 Though we'll still call 911 if there is a problem, right?
24:43 But go ahead
24:45 and you just wrap it up just like that.
24:47 Now what's so interesting to me is that
24:49 there is a curve in the cabbage,
24:52 just naturally as you pull it off the head, right?
24:55 And what's amazing is that
24:57 a lot of people have a lot of inflammation
24:59 in the knees, right?
25:01 Right, right.
25:03 And this fits perfectly over the knee
25:05 and you can just place it there as a poultice
25:07 and it will begin to work.
25:08 Wait a second, let's call a time out.
25:09 Is this man saying that God has made the cabbage
25:11 not only for inside the body
25:13 but for the round sides of the body.
25:15 It works perfectly as you said,
25:17 it fits there nicely.
25:18 Amen, that's right.
25:19 Hey, say no more, you already have it.
25:21 This is simple,
25:22 I like the inside part, you know,
25:24 what I mean?
25:25 And so I want to make sure that this nice stew,
25:29 we say stew cabbage
25:31 or cabbage here is coming along,
25:34 look at that, you see how it gets nice,
25:35 it's starting to soften up a little bit
25:37 and soon we're gonna be ready here
25:40 to finish up what is called
25:42 the string bean or the green bean lean cuisine.
25:46 My millet is getting ready.
25:48 The green bean is basically almost done.
25:51 Oh, man this is ready.
25:53 So now we have the healing
25:55 as we learn here on the outside from the cabbage
25:57 and also on the inside from the string beans.
26:01 So now we're gonna,
26:02 we're gonna see how we can put it all together
26:04 and this is crucial
26:05 because this is a complete meal,
26:07 this is a complete meal with the addition of maybe
26:09 handful of nuts or something like that
26:11 for diabetics.
26:12 So what we're gonna do?
26:14 We're gonna get a plate ready here.
26:15 Okay, and these are still cooking,
26:16 so we're gonna have our plate.
26:18 This is what your cabbage
26:20 eventually will come out
26:22 looking like this, this is nice.
26:23 Look at that.
26:25 And the green beans as well, there we go.
26:28 It's almost ready,
26:30 this is just another option there,
26:32 then the millet.
26:33 Take a look at this millet over here.
26:35 Look at that.
26:36 This is one that we had already prepared
26:39 and it's basically finished,
26:41 it's a good whole grain that we can use.
26:45 So what I'm gonna do now,
26:46 as I'm gonna take this millet
26:47 and follow with me with to the plate,
26:50 I'm gonna put some of this millet
26:51 on the plate here.
26:52 This is my plate. All right, this is...
26:54 You are hungry here?
26:55 Yes, yes, yes.
26:56 All right, so we will take the millet
26:58 and add that to our plate of food, all right.
27:02 So we get into nicely there,
27:04 you see it jumps up a little bit
27:06 and we're gonna lower it up.
27:08 Look how fluff it is.
27:09 You are a big man,
27:10 so I'm gonna fill you up
27:12 and let this overflow a little it.
27:13 So we have the millet there.
27:15 Oh, that's beautiful.
27:16 You see how it comes out nicely there?
27:18 Then we're gonna take some of this cabbage,
27:20 all right.
27:21 Let me have the hot cabbage.
27:23 Oh, you want the hot cabbage.
27:24 He said, I don't want the stuff that was done before.
27:26 Yes, yes.
27:27 He said give me the real deal here.
27:29 So we'll put some of that nice cabbage stew.
27:30 Let me give you a little bit more of it
27:32 for the knees and bones and a green beans,
27:35 we're almost done here.
27:37 The plate is not done, we're almost done,
27:38 we have the green beans.
27:40 We got to put that over a bed.
27:41 Most people will say a bed of rice
27:43 but this is cuisine up here.
27:45 A bed of millet and basically,
27:48 look at this, we are done, we are done.
27:49 Now this is not just for diabetics, is it?
27:51 Oh, man this is for everybody.
27:53 Clear because I'm gonna eat this.
27:54 So watch this now, watch this.
27:55 I want you all to enjoy this
27:57 'cause this is good stuff and go ahead
27:58 and have that lean green bean cuisine.


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Revised 2016-10-31