Participants: Nyse Collins (Host), Evita Tezeno
Series Code: TOP
Program Code: TOP000032S
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00:01 Have you ever wondered exactly how to prepare healthy food
00:03 that actually tastes good? 00:05 Well, stay tuned, 00:06 while Evita Tezeno and yours truly, Nyse Collins, 00:08 show you just how to do it and give you something better, 00:11 A Taste of Paradise. 00:31 Welcome to A Taste of Paradise. 00:33 My name is Evita Tezeno 00:36 and we are making wonderful 00:38 tantalizing recipes this season. 00:41 And I wanna tell you 00:43 a little bit about the raw diet. 00:46 The raw diet is, 00:48 not to intimidate you 00:51 or don't make it discourage you, 00:53 but it is a transition to a healthier life. 00:58 You can implement 01:01 maybe a wrong meal once a week or even, 01:04 I wouldn't say once a month, 01:06 because you need more than that. 01:07 But once a week, put a raw meal in your diet, 01:11 say have a raw day, and eat, 01:14 you know, raw for breakfast, and raw for dinner, 01:17 and try new things, try new vegetables, 01:20 new fruit, and experiment. 01:23 So today, we're gonna make one of my favorite recipes, 01:27 because I used to love tuna as a child, 01:30 and we're making a Not Tuna Salad. 01:33 So the ingredients for this recipe are: 02:13 So in today's recipe, we're using dried dill 02:18 and 'cause fresh dill is not always 02:21 accessible to most people, 02:23 but we're using fresh parsley. 02:26 And remember again, the reason why we soak the nuts 02:29 because they have enzyme inhibitors, 02:34 and it's best to soak them, 02:36 so they release this enzyme inhibitor, 02:39 and they're better to digest. 02:42 So we're using the almonds 02:46 and sunflower seeds, 02:48 and if you're allergic to nuts, 02:49 you can double up on the sunflower seeds, 02:53 and not use the almonds, 02:55 but the almonds give it a lot of flavor. 03:00 We have our chopped celery. 03:03 And celery is one of the vegetables 03:07 that is good for the bones, 03:08 it's shaped like a bone, and it's amazing how the Lord 03:11 shaped vegetables like certain parts of the body, 03:15 and those vegetables are good for those parts of the body, 03:19 like walnuts are good for the brain, 03:21 and beets are good for the heart, 03:24 those things, that's amazing how the Lord has done that. 03:28 We have the parsley, 03:31 red onions and I love red onions in my food. 03:35 The Himalayan sea salt. 03:38 And kelp powder which comes from a seaweed, 03:41 that what's make it... 03:43 It has the kind of fishy taste. 03:48 And last but not least, lemon juice, 03:51 and then the dill. 03:53 So it's a very simple recipe, 03:56 that you could just combine all ingredients 03:58 and you're just processing them in the food processor. 04:11 And you want to go around the sides, 04:16 so all the ingredients thoroughly mixes in. 04:22 One thing that most people are afraid of, is seaweed. 04:26 And the kelp is the seaweed in this recipe. 04:30 And kelp, seaweed is so good for you, 04:34 it's high in iodine, 04:36 and it has so many different nutrients in it, 04:42 and so you need to try, 04:44 I go to the Asian store because 04:47 they have a plethora of seaweed, 04:52 and just try different seaweeds, 04:55 and one of my favorite is the Seaweed Salad. 04:58 And there's great recipes on the internet, 05:01 so you can try different types of seaweed 05:03 and they each have a distinctive flavor. 05:15 So I think this recipe is finished. 05:19 So we're gonna plate it. 05:23 And you can eat this recipe with crackers. 05:28 But I paired it with celery 05:34 and red bell pepper today. 05:39 And this is a great snack, you can... 05:45 It's a great recipe that you can bring to work. 05:48 And you can share with friends, potluck. 05:53 It is so good and so easy, 05:57 it was a quick recipe. 06:01 And there you have it. 06:02 A Not Tuna Salad. 06:04 Free from mayonnaise, and it's really good for you 06:10 and so tantalizing, the taste is wonderful. 06:15 This is Evita Tezeno with A Taste of Paradise 06:19 and remember, to live life fresh. 06:31 Welcome, welcome. 06:33 Today, today, we have a special program. 06:35 No wheat, no meat, gluten-free burgers. 06:39 And now this is like a big thing 06:41 that's starting to pick up more and more, 06:43 everybody is wondering like 06:45 what's going on with the wheat, all right. 06:47 We know we should hold off on the meat, 06:49 but now it's like nobody's eating anything anymore. 06:52 There's a big push, of course, 06:54 as we all know to gluten-free items 06:56 and it's nothing personally wrong with that, but today, 06:58 we're gonna look at the little bit 06:59 of the science behind it, 07:01 and then make a nice little burger that we all can enjoy, 07:03 so I'm truly excited about this today, 07:06 where we can try so many different options 07:08 that God has given us. 07:09 He's given us a variety of things, 07:11 some that have, some that don't, 07:12 but what we wanna do is bring it all back together, 07:15 so I figured, you know what? 07:16 I'm gonna bring one of my special guests, 07:17 one of my good buddies back, his name a Chef G.W. Chew. 07:21 Yes, Chef Chew, what's going on, chef? 07:23 Doing great, how are you doing? 07:25 Man, good, good, good to see you again. 07:26 I'm glad that we can come, and hang out, 07:28 and go over some of these, 07:30 these delicious recipes, of course. 07:32 You know, everybody's always like, 07:33 "Nyse is always trying to keep it real simple 07:35 and stuff like that." 07:36 So I said, "You know what? 07:37 I'm gonna give it a something little more complicated. 07:39 I'm gonna bring in a chef to do that." 07:40 And you are a chef, 07:42 and you actually own a restaurant. 07:43 Yes, yes. 07:44 And just tell us real quick a little bit about that, 07:46 it's called Something Better. 07:47 You say we're not just gonna give you anything, 07:48 we're gonna give you something... 07:50 Something better. Something better. 07:51 Tell us a little bit about 07:53 Something Better Healthy Gourmet Food. 07:54 Well, Something Better Gourmet Foods 07:55 is actually a plant-based restaurant 07:57 located in Fayetteville, Arkansas. 07:58 I mean, we specialize in about everything, 08:00 from pizzas, and stir fries. 08:02 We have a product called, "Better than Meat," 08:04 which is actually a meat substitute that's very tasty. 08:06 So it looks like meat, tastes like meat, 08:08 but guess what? 08:09 It is not meat. It's not meat. 08:11 Watch it now. 08:12 So that's like, that's, it's better than chicken, 08:14 better than beef. 08:15 Better than beef, man. 08:16 So it looks like chicken, tastes like chicken, 08:18 but guess what? 08:19 It's not chicken. 08:20 It's not chicken, it's not chicken. 08:22 Beautiful, man. I'm excited to hear about that. 08:23 And, you know, one other thing, great thing about it, we also, 08:25 our whole menu, pretty much, 08:26 almost 90% can make gluten-free. 08:28 Really? 08:29 And also that's a great alternative for those 08:31 who may be on a gluten-free diet as well. 08:33 Oh, so check this out. 08:34 So it's no meat, better than meat, 08:36 and now we probably have something better than wheat. 08:38 Wait, wait, wait, time out, we don't wanna redo 08:41 what God has in store, 08:42 but sometimes the Lord has given us some items 08:44 that don't even have gluten in it. 08:46 And there's a big push with this gluten stuff. 08:49 You know what I mean? 08:50 Gluten is making my stomach hurting. 08:52 Right, right. 08:54 And gluten is causing this, or gluten is causing that. 08:55 Well, I just have a quick little item, 08:57 anything that God made in general is good, 08:59 there may be certain things 09:00 that may not work for some people, 09:02 that's why I was talking about earlier, 09:03 about variety the Lord has given us. 09:05 You know, I heard of some people who can't eat bananas. 09:07 I'm sorry for you 'cause I love the bananas. 09:09 But, no problem, God has given you blueberries, 09:11 He's given you, you know, other items, 09:15 I'm talking about apples and all of these things 09:18 and so everybody now, not everybody, but in general, 09:21 there's a push against a weak product, 09:23 not personally against, 09:24 but some people are intolerant of it... 09:26 They're not able to digest it. 09:27 Or something like celiac disease and stuff. 09:29 And have you encountered that quite a bit? 09:31 Yes, a many of our clients, 09:32 we actually have started doing a meal program, 09:35 that's actually geared to people who have gluten-free, 09:37 who are gluten-free. 09:38 Okay. 09:39 And so we put them on a complete program 09:41 that has no wheat and no other, no other products, 09:43 that I have to had to clean gluten as well. 09:44 Makes it a little challenging, it's not easy cooking 09:46 gluten-free meals, I mean, 09:48 where we actually have been 09:49 able to put together a program in helping people 09:51 who want that, who go through that. 09:52 Cool, cool, cool. 09:54 Now, the problem is not per se like only the gluten, 09:57 because I was doing some studies 09:58 and working with quite a few clients as well, 10:01 and a lot 'em they say are gluten intolerant, 10:03 but when we did the research, 10:05 we find that sometimes a lot of these... 10:07 'Cause the gluten intolerance is basically 10:09 a different form of a allergy. 10:10 You know what I mean? Right. Exactly. 10:12 And allergy is not per se like about the allergy, 10:13 that tells people it's a good thing, 10:15 it's a sign that your immune system is like working, 10:17 it is working too much, it's overworking. 10:19 Right, right. 10:20 And so when we look at this gluten intolerance situation, 10:23 we find out that quite a bit of it 10:25 is initiated or provoked not per se from the... 10:28 Gluten. Not from the gluten. 10:30 But a lot of times it's from dairy products, the milk, 10:32 and eggs, and cheese, so I have all these people 10:35 who are going on this gluten-free diets. 10:37 And I get to the root of the problem. 10:38 Right, they haven't got the root of the problem. 10:39 Exactly, exactly. 10:41 So if you have to do this gluten-free 10:42 for the rest of your life, 10:43 you have a per se solve the problem. 10:45 So what we wanna try to do is find out 10:46 what is the cause of the problem? 10:48 And when we started to look at the cause, 10:49 it's, it's, a lot of it's related to these dairies, 10:51 so they went on gluten-free, 10:53 but they still have this problem 10:55 because they still use at sometimes, 10:57 milk or eggs or cheese or... 10:59 And matter of fact, with that cheese, 11:00 like a lot of people say, 11:02 "I don't drink milk, I drink soy milk." 11:03 Great. Do you eat ice cream? 11:04 No. Do you eat cheese? Well, well. 11:07 You know, it takes almost ten gallons of milk 11:09 to make one pound of cheese. 11:11 You're probably better off drinking milk, 11:13 if you know what I'm talking about, 11:14 than actually eating cheese, but, 11:16 "Ah, man, the stuff tastes good." 11:17 Maybe, you know, 11:19 we've done a million recipes on cheese substitutes, 11:20 so but let's look, okay, let's say somebody does 11:23 have an intolerance to wheat as you were talking, 11:26 and we were chatting earlier, now some of the wheat, 11:28 grain stuff is not the same anymore, 11:30 so that may be the reason. 11:31 Exactly, what they find is that, 11:33 when you look at agriculture, 11:34 agriculture has changed than what it was, 11:36 let's say 80 years ago. 11:38 But right now they have wheat, that's a hybrid strand of wheat 11:40 and what they do, they grow with so many pesticides, 11:43 they add it where they've, 11:44 they've made and manipulated the actual seed itself, 11:47 so it's not exactly the same wheat 11:49 that our ancestors had 11:50 or even when you read the Bible days. 11:51 We're not getting that good wheat, 11:53 you know, that we need to be getting. 11:54 So what you find is that, 11:56 it's to some degree things have changed with the actual wheat 11:58 and there could be some things that, you know, 12:00 cause the people not to have digestion, 12:02 you know, proper digestion of some of these products. 12:04 At the same time, many people that we're finding also 12:06 who come with gluten allergies, many of them are ascertaining 12:10 other causes in their diet. 12:11 Right, right. 12:12 So they may be drinking milk, they may be eating cheese, 12:14 they may be on a high meat diet and they just say, 12:15 "Hey, I'm gluten intolerant." 12:17 But they're not actually looking 12:18 at the whole picture of their life, 12:20 so they have to be balanced in how you actually 12:22 look at the approach of ascertaining that, 12:24 ascertaining gluten-free. 12:25 And you hear something about like the wheat is not the same, 12:27 a matter of fact, when one thing has been shown, 12:29 that if you over use something too much, 12:31 you will develop a intolerance to it, 12:33 you know what I mean? 12:34 If you use bread everyday for the rest of your life, 12:36 your body is like, time out, temperance, 12:39 you know what I mean? 12:40 It's like what allergy most people have? 12:41 Peanuts. 12:43 What happened in the early 1900s, 12:44 when at the time to make a candy bars that are using, 12:48 almonds for 7.99 a pound, 12:49 they used peanuts for 99 cents a pound, 12:50 so they put peanuts, instead of using 12:52 olive oil for a high amount, they used what oil? 12:54 Peanut oil and stuff. And even the soy as well. 12:56 Yep, and so when you overdo something, 12:58 now people have peanut allergies so bad, 13:01 if they just smell it, I mean, 13:03 it's trouble, you know what I mean? 13:04 I'll tell you about this flight that I was about to have, 13:06 I was coming from South Africa and one person 13:07 had a peanut allergy on a plane and the flight attendant said, 13:11 "Anybody on this... 13:12 In that area, within ten rows of them, 13:14 do not use peanut." 13:15 A matter of fact, she hung up, 13:17 then she got back on the microphone, 13:18 she's like, a matter of fact, 13:19 "We're gonna be over, hours for like 15, 13:21 over the sea for 15 hours, 13:23 anybody on the plane who has peanuts, don't use it." 13:25 Why? 13:27 Because that person, they may not have to eat it, 13:28 if they just smell it, you know, 13:30 so sometimes, yes, we have overdone wheat 13:33 and as a result the body is like, enough, too much, 13:35 too much of wheat, I'll cry, 13:36 you know what I'm talking about? 13:38 So let's say, somebody does have 13:39 the gluten intolerance there, you know, 13:41 let's go ahead and make something delicious 13:43 and phenomenal for them and what were... 13:45 You have a special recipe? 13:46 Yeah, we have a really awesome recipe actually. 13:48 Today, we're gonna be making a delicious, 13:50 "No Wheat, No Meat Gluten Burger". 13:52 No meat, no wheat, no wheat, no meat, 13:54 whatever, it's gonna be gluten-free. 13:56 It's gonna be better than meat also. 13:58 Better than meat, gluten-free burger 13:59 and I want everybody to enjoy this. 14:01 Get your pens and papers ready, 14:02 'cause this is an opportunity for you 14:04 to work with others to help yourself. 14:06 I even do, I, in general, don't have a gluten intolerance 14:09 but this is crucial, so... 14:11 You know, but one of the things too 14:12 that you find though, even at... 14:13 Let's say, you don't have a gluten allergy. 14:15 But you don't know how to actually cook other grains. 14:17 Yeah, variety. 14:18 And some of us are stuck in a rut, you know, 14:20 we use wheat, we use corn, and that's pretty much it. 14:22 You know, so when you... 14:23 You know, the gluten-free has kind of caused people to also 14:25 to learn how to use other grains. 14:27 So it gives varieties. 14:28 Exactly, it gives them varieties. 14:30 So I made all works for the best, 14:31 you know, so you can... 14:33 You know, so that kind of has some benefits to some degree. 14:34 'Cause they get in our creativity, they start moving 14:36 when you think about it. 14:37 Excellent, excellent. 14:39 So let's look at what this variety 14:40 that God has given us is, 14:42 and we're gonna do this quick recipe... 14:43 Exactly. 14:45 And it's quick, nice and simple, 14:46 little burger or whatever like that, 14:47 so here it is, this is our No Meat, 14:49 No Wheat Gluten-Free Burger, either way you call it, 14:53 and all you need is: 15:17 All right. 15:19 And so I think that's pretty much it, 15:21 that's the simple recipe. 15:22 And you all can do this with your eyes closed, 15:24 just don't burn yourself in the process. 15:26 So, chef, where do we start this? 15:28 We're gonna start by showing firstly the grain 15:30 or it's actually, believe it or not, 15:32 it's a seed, it's actually considered a grain, 15:34 but then actually when you look at the origin, 15:36 it's actually a seed used in ancient China 15:39 and it's pretty awesome, so when we cook this, 15:40 we already have it, we're not gonna cook it right now, 15:42 but when you cook this meal, 15:44 you actually use three cups of water 15:45 and also one cup of millet. 15:47 So it's about three to one. Three to one, exactly. 15:50 Three to one, so you just go ahead and boil it up, 15:52 it takes about 30, 40 minutes and we're gonna, 15:54 it's pretty much that's how you make the millet. 15:56 So this is how we buy it there from the store. 15:58 So this is a good grain there. 16:00 Exactly, this is the finished product as well, 16:02 the actual cooked millet. 16:03 This is how it looks when you cook it, 16:05 so we went ahead and we expedited the process here 16:08 and this is the cooked millet. 16:10 Cook millet exactly. Cook millet, gluten-free 16:11 Gluten-free. Gluten-free. 16:13 But they say this stuff is for the birds. 16:14 For the birds. 16:16 But that is not what's used in bird mixes, 16:17 but today, you know, we're gonna get a power packed, 16:19 mineral filled, I mean, delicious, 16:21 I mean, healthy millet. 16:23 I mean, they say that millet is used 16:25 for helping with the colon, it's very high in B vitamins. 16:27 Look at that. 16:29 It actually is very good in calcium 16:31 and also other minerals as well. 16:32 So it's very, very healthy. 16:34 Man, so let's get busy with this. 16:35 Hey, if you don't mind. All right. 16:37 So we have that cooked millet. All right. 16:39 Do we work with that first? 16:40 No, that's gonna be at the very end. 16:41 Right now we're gonna actually make right here 16:43 what I have which is a sautéed squash, 16:46 vegetable blend, and we're gonna go ahead 16:47 and put our ingredients together, 16:49 so we have our squash and zucchini. 16:50 The great thing about squash and zucchini, 16:52 it actually kind of has, 16:53 I like to say a slime effect, you know, 16:55 and I like to say that, because what happens, 16:57 it kind of does what eggs do, kind of simmer the okra. 16:59 You know, when you cook okra, 17:01 it kind of has that kind of that slim, 17:03 that kind of that yolk, egg yolk kind of effect. 17:04 So we're gonna use squash and zucchini, 17:06 we'll also have a little bit of a cabbage. 17:08 So real quick, we're gonna mix this up, 17:09 we're gonna cook this, you said? 17:11 We're gonna cook this. 17:12 And what I'm doing right now 17:13 is mixing all of the ingredients, 17:15 all of the vegetables, plus our kickin chicken seasoning 17:16 and our olive oil. 17:17 So I'll get the fire started then, all right. 17:19 That sounds good, that sounds good. 17:20 I'm mixing the cabbage in, gonna put some white onions, 17:21 you can use any onions you want, 17:23 red onion, yellow onions, any of those, 17:25 we have about a quarter cup of kickin chicken season, 17:27 and then we're gonna add a little bit of olive oil, 17:29 about one quarter cup of olive oil, 17:30 and we're gonna mix all of that together. 17:32 Very nice, very nice. 17:34 And I'm gonna mix that together. 17:37 Get the seasoning right in there, mixed up. 17:39 So you got the kickin chicken style seasoning, 17:41 you got the zucchini, you got the squash. 17:43 Exactly. 17:44 You've got the whole works, we'll talk about 17:45 the zucchini squash here shortly, 17:47 so you mean that's it, it's that simple. 17:48 It's that easy, but there's some science 17:50 behind this as well. 17:51 What you find is that again the zucchini 17:53 and the squash works as a binder. 17:55 We use hot millet because that also has 17:57 a sticky consistency as well. 17:58 All right, all right. 18:00 So when you try to form the burger, it's gonna be a lot, 18:01 it's gonna be easy to form, you know, 18:03 and that's kind of what gluten does. 18:04 A lot of times we have gluten patties that we make, you know, 18:06 in the vegetarian world. 18:08 So we're gonna use ingredients that does the same principles 18:10 that the gluten does. 18:11 Very nice, very nice. 18:13 That's kind of what we're following here. 18:14 Okay. So that's mixed up. 18:15 We're gonna go ahead and spray some oil on here. 18:17 Let us spray. 18:19 All right, so we get that going. 18:20 And we go ahead and put this on here. 18:24 All right. 18:26 So that's nice and hot, that's ready to go, 18:28 so one of the key things is, is get it nice and warm. 18:30 Exactly. 18:32 In advance there, we got the ready, 18:34 the cooked millet, we have the squash, 18:36 the zucchini, all of these items. 18:38 Then what's the next step we have? 18:40 Well, at this point, we're gonna actually take, 18:41 and we're gonna let that cook, 18:43 we already have some pre-made to expedite our process here. 18:45 Okay, so this is, this is how it should look. 18:47 Exactly. 18:49 Real quick, you put a little paprika on here. 18:52 This is how it should look 18:54 and once that is cooked there properly, 18:55 this is how, oh, man, that looks good, 18:57 can I just stop right here in the recipe, eat it like up? 18:59 Come on. 19:00 All right, so what do we do with this now? 19:02 Well, what we're gonna do now 19:04 is to simply put this in a bowl. 19:05 Yeah. 19:06 And then go ahead and put the millet on top of here. 19:08 Okay, so now we take the cooked millet, 19:09 we put that along with our 19:11 prepared squash and zucchini mix? 19:12 All right. 19:14 Exactly, and I'm gonna stick my hand in here in this, 19:15 go ahead and put this together. 19:16 So you gotta get down in it. Yeah, get down in it, man. 19:18 I love recipes like this, so we can get down and dirty. 19:21 And what we're gonna do from here, 19:23 we're gonna make some burgers, yeah? 19:25 Gonna make some burgers. All right. 19:26 So you kind of see how it's kind of starting to bind, 19:28 you saw how it kind of has a nice... 19:29 Wow, that thing is thick already. 19:31 You know, exactly. 19:32 So right here we got a, you know, 19:33 bit of all together. 19:35 All right. 19:36 And so what's great, you know, it's gonna have a nice color, 19:38 we gonna brown it on 19:39 the griddle once that comes off. 19:40 Okay. 19:42 And now at this point, we're pretty much as done, 19:43 that's all we have to do. 19:44 So I'll take this here, let's pretend that this is done 19:46 pretty much and I'm gonna go ahead, 19:47 put that in my bowl back here, oh, that's ready, good. 19:51 We'll make a little extra for myself. 19:52 Yeah, there you go. Do we have to spray that again? 19:54 Yeah, we can spray it again, if you don't mind. 19:56 We're gonna go ahead and start forming the patties, 19:58 ah, this is looks... this is nice, real nice. 20:01 And quick, if somebody don't wanna use the spray, 20:03 they can use olive oil, it doesn't matter? 20:04 Exactly, exactly. Yes, it's real simple. 20:06 So we're trying to give people a variety here, you know, 20:08 work with what you have, 20:09 a lot of times people get stuck in the recipes and stuff, 20:12 and they think there's only one way to do it, 20:14 but what we're trying to do is get a foundation going, 20:17 you know, and when you're at home, 20:19 if you only have olive oil, then that's what you use. 20:21 If you have spray, cool, or whatever. 20:22 Now some people do, some people don't, 20:24 I mean, whatever it is, just work with it. 20:26 So then we get that burger. 20:27 The burgers are made. All right. 20:29 Looking like a... 20:30 Look at that, that is seriously. 20:32 No wheat, no meat. Better than hamburgers, I mean. 20:33 You have a quarter, quarter pound of all in that. 20:34 There you go, man. That's it. All right. 20:36 You can put that back on here for me, if you don't mind. 20:38 I'll go ahead and get that browning. 20:39 Very nice, oh, man, this is the real deal here. 20:43 Oh, yes. There you go. 20:45 I was a little concerned, you know, when I said, 20:47 I was like, how is that millet gonna stick together like that, 20:51 but the key is I guess when it's hot, yep. 20:53 When it's hot, it actually has like a real sticky paste 20:56 kind of consistency. 20:57 So when you press it, it can form... 20:58 Even by itself, it can form into a patty, 21:00 the millet by itself. 21:01 So when you add the squash, 21:03 that egg kind of concept comes out of it, 21:05 now you have that, that whole burger a kind of, 21:07 you know, kind of science that we're working with right here. 21:10 Very nice, very nice, okay, so we get that going or what... 21:12 Yeah, we're gonna let it, 21:14 let's turn it down a little bit, 21:16 got my hands a little, let me go, wipe my hands. 21:17 We're in a kitchen, we're having fun, 21:18 so let's go on and turn this down just enough. 21:21 What do I do? 21:23 I just go ahead, should I flip it? 21:24 Try to flip it, yeah. 21:25 All right, watch this now. 21:27 My fast food days. 21:28 Oh, it looks nice. Look at that. 21:30 All right then, one more time. 21:32 And a great thing with this recipe, 21:33 everything is already cooked. 21:35 You know, so it's no red, there's no red meat here. 21:37 You know, you don't get to worry about being extra red 21:40 or, you know, blood coming out, it's already cooked, 21:42 so all you gotta do is... 21:43 You don't have to worry about E. coli. 21:45 No E. coli, none of that. 21:46 So everything is already cooked, 21:47 so all you're doing here is browning the actual burger 21:49 on both sides and I'm telling you, 21:51 it looks good already, man, wow. 21:53 This is not a joke, this is not a joke. 21:55 Ladies and gentleman, I hope you got the recipe, 21:57 'cause if you don't, I'm gonna take it back, 21:58 I'm gonna pat it in, 22:00 and so if you've probably already got the bottom. 22:02 Hey, man, I always say this, when I give out recipes I say, 22:04 at least if you get rich off, you give me 2%. 22:06 Come on, now. 22:08 That's it, just give me 2%, that's all I ask for. 22:09 Don't forget to give that back his ten too, yeah. 22:11 There you go, most importantly. There you go. 22:13 Right, so then we have this little burger here, 22:15 I mean, it's so funny 22:17 because I was working with one individual 22:18 and she was like, "Man, I was making these meals 22:21 and the meal... 22:23 I was so hungry, I couldn't wait for it to finish." 22:25 Right. I said, so what did you do? 22:27 She said, "I just stopped in the middle and I ate it." 22:29 And here's the good news, look, 22:30 you don't have to worry about it. 22:32 It's overcooked, undercooked, you know what I mean? 22:33 Because like chef just mentioned, 22:35 it's already cooked for you, 22:36 so work with it, of course, be patient, 22:38 make sure your meal... 22:40 Make your meal time, you're following a schedule 22:42 and then that's pretty much, it's done, 22:44 well, what do we do from here? 22:45 Well, from here, I mean, we pretty much have 22:47 a finished product, and we're gonna, I guess, 22:49 we can show them our finished product, 22:50 and we're gonna do another special, 22:52 special thing as well. 22:54 Let me see right here, so what about these burgers here? 22:56 Gotta put them down here, put them down. 22:57 Wow. 22:59 You kind of get an idea right here 23:00 of the, some finished product, isn't that cool? 23:02 Oh, okay, so that's how it looks when it comes out? 23:04 Exactly, exactly. 23:05 All right, let me just scoop by you here. 23:06 I'm sorry, I didn't even do my job, 23:08 I was supposed to be cooking up, 23:09 cleaning up in here, so we have that, 23:11 let's put that down. 23:12 And the any variety, 23:15 any other things that we can do with that. 23:17 Yeah, we actually can make meatballs, 23:20 and we can actually make sausage patties, 23:21 and we can also do some links, 23:25 and we're gonna actually show another alternative 23:28 to increase the efficiency and really maximize this, 23:33 no wheat, no meat burger. 23:34 No wheat, no meat. 23:35 And make some different alternatives out of it. 23:37 You know, so we're gonna go ahead 23:38 and get our blender out if we can. 23:39 And we're gonna go ahead 23:41 and just do a round two on this. 23:42 How are we gonna... You call this a power, what? 23:44 A power move. 23:45 A power move. A power move. 23:47 How do you have a power move up in a kitchen? 23:48 Hey, man, you've got to have power moves, 23:50 that's the best part in the kitchen, 23:51 you gotta have fun. 23:53 I mean, to be in a kitchen, it's always a drudge, 23:54 we don't wanna go in there. 23:55 I've always found that when we have some... 23:57 Make it fun, so I like to have some power moves 23:59 which just makes everybody say, wow, you know, I mean, 24:02 it's like, you know, is this comes out, 24:04 the fun comes out and you can really just have people 24:06 so they can eat better, look good, feel good, 24:08 and all that good stuff I like to say. 24:10 Okay, so how do we do our power move, 24:12 'cause this is powerful already? 24:13 It's already powerful. 24:14 How can you make something that's already powerful, 24:16 more powerful? 24:17 Hey, well, we're gonna see how we're gonna do it? 24:18 And actually, it's not only gonna be 24:20 this more powerful, it's gonna be ten times more nutritious. 24:21 We have an ingredient here called, golden flaxseeds. 24:24 Flaxseeds, some people call it, 24:25 let me see, let me just take a quick look. 24:27 You all see that there, you all know flaxseed, 24:29 some say linseed, this is it, this is good stuff here, 24:34 now I know, you know, we use this, 24:36 you know, for our clients 24:37 who are dealing with a little constipation... 24:38 Or something like that helps, you know, 24:41 keep things moving along, 24:42 but so we're gonna make this power move, 24:45 let me share just a little recipe, 24:47 how to do that power move. 24:48 Make sure you get your pens and paper ready, here it is, 24:50 all you need is one and one half cup of flaxseed 24:54 or some people call it linseed, 24:56 and you only need one quarter cup of water. 25:00 Is it? Like does it? 25:02 Does it? 25:03 Why are you gonna give me like a simple power move? 25:04 It needs to be complicated. 25:06 When people live a healthy lifestyle, they think, 25:08 "Oh, you know, I have to do this, 25:09 and I have to do that, and bend over five times, 25:12 do this, you know, and add this, and..." 25:14 That's all you need to add? All you need to add. 25:15 So I'm gonna let you start, 25:17 'cause I gotta see this simple power move. 25:18 You go over into your area here. 25:20 All we're gonna do is take the one and a half cup 25:21 of flaxseed here. 25:23 Flaxseed, okay. 25:24 We're gonna grind it into a meal, make flaxseed meal. 25:26 Very nice. 25:27 This is a cheaper way also for those who wanna make 25:29 a flaxseed meal, rather than buying it 25:31 from, you know, from the scratch, from the store, 25:32 you can just simply, just take whole flaxseed 25:34 and make your own flaxseed meal from whole flaxseed. 25:37 Okay. All right. 25:38 So we're gonna go ahead and blend this up into a meal. 25:51 It takes about a minute to get it to a point 25:54 where it comes out to what we need. 25:58 And that should be good. 25:59 All right. 26:00 All right, all right, look at that. 26:02 So that's flaxseed meal, let me just say 26:03 something real quick with you, 26:05 a lot of people go out and pay for this... 26:06 Exactly. And look how easy it was done. 26:08 How easy it was. 26:09 You just, you just buy the whole flaxseed, 26:10 you know what I mean? 26:12 And then you can grind it up yourself, 26:13 because once you grind it, it now is open 26:15 and if you leave it there too long, 26:17 it will go bad on you, so we don't want that. 26:18 Save your money and buy some regular whole flaxseeds. 26:21 So real quick, what else do we have to do? 26:23 Because I'm about to eat here. Come on, okay. 26:25 We're gonna go ahead and get our bowl. 26:26 All right, so do I move this now? 26:28 You can move it down, please. 26:30 And we're gonna take one cup of the flaxseed meals, 26:32 it's gonna be a little extra here, 26:34 we're gonna take one cup of it, 26:35 if you care for some extras, 26:37 put it inside of a container, store it in a refrigerator. 26:39 So we have one cup of the flaxseed. 26:41 I hope you are paying attention, 26:43 I'm looking to see if you're paying attention or not. 26:45 Then we have one quarter cup of water. 26:48 That's it? That's it. 26:49 You want a spoon there? 26:51 I actually take a fork. Okay. 26:52 And we're gonna go ahead and make a paste from this 26:55 and what you're gonna find is that, 26:56 just we're gonna blend this up, 26:57 I'll mix it together, I'm sorry. 26:59 And now you're gonna find that 27:00 it is gonna kind of form into a ball. 27:02 This is our power move. It's our power move, man. 27:03 We're gonna add this to this mix 27:06 and we're gonna make a meat ball 27:07 with this thing, man. 27:08 It's gonna be this, I mean, now you find 27:10 it has a nice, nice consistency, 27:12 kind of like, almost can make a burger out of that. 27:13 Look at that. Excellent brain burger man. 27:15 Excellent, excellent. 27:17 We're gonna go ahead now and take this mix again, 27:18 our previous mix. 27:19 Hey, check it out. 27:21 This stuff is serious, because I only have 27:23 a couple of seconds here, chef. 27:24 Okay, okay. I'm getting hungry. 27:25 All right, man. We're gonna take... 27:27 So I'll take that little piece and then do what? 27:28 Little ball, it's about a couple to mix, 27:30 we're gonna throw it in there, little bit more. 27:31 And we're gonna go ahead and just mix this together 27:32 some more again, 27:34 this is gonna make it even more binding, 27:35 and I'm gonna make some meatballs with this. 27:38 All right. Mixing meat balls with this. 27:39 So I bind that together, now we're gonna go ahead... 27:42 I hope you all are seeing this, 27:43 'cause it's gonna disappear right here, 27:44 it's gonna disappear. 27:46 So right now we have... Now we have a meatball. 27:47 Right here. Check this out. 27:50 The meatball, I hope you can see this, this meatball, 27:53 really simple, really easy. 27:55 No Meat, No Wheat Gluten-Free Burger, enjoy. |
Revised 2020-05-13