3ABN Today Cooking - “Picnic Time” with Curtis & Paula Eakins (TDYC200002)

i want to spend my life mending broken people i want to spend my life free moving pain lord let my words heal a heart that hurts i wanna spend my life [Music] many broken people [Music] welcome to 3abn today another cooking program and my name is paul akins and this is curtis okay honey oh my name is curtis aikens and this is parlour checking check check to see if you were alert you can test that i'm definitely alert yes okay okay kind of threw you off a little bit didn't i yeah you did okay let's get back on track okay so so i like this program because what programs a lot of times when holidays come around people are always trying to figure out what to do and so this program is specifically about picnic time picnic time coming here picnic time time to go out and you can kind of go you know outside in your backyard you know you can actually just um go to a park and have a picnic any place all of our foods are going to be for picnicking picnic time all right guys last time was the last time we had to pick that together we have them quite often though yeah we did not our newest ones yeah back in our we've taken our backyard converted it that's right a little canopy in the backyard there and a table there and look out at our garden barbecue grill yeah huh got a grill baby barbecue yeah because people saying barbecue good did she say barbecue grist you sure do uh yeah we got the vegetables yeah we do the veggie burgers and beyond meat burgers and the corn zucchini and corn and all right from my garden you know yeah garden's right there and everything right there i love it big backyard so uh so i thought i would do a special program because people are always trying to figure out especially when they become vegetarians yeah as to do i have to throw the barbecue grill out well you know we talked to you about the big black skillet we were using to do fried chicken in and now we're using that for other things as well so guess what a lot of the things that you already have at home you could still use even now even though you've changed out to a plant-based eating okay i like that part right there okay yeah plant-based so uh it's not gonna be good for this okay go ahead yeah well good for the system really because a lot of people move in that direction and it's easy to do a lot of people think that if you go vegetarian vegan it's going to cost more money oh yeah and let me say this the healthier we eat the lower our grocery expense absolutely and that makes tackling a lot of bill and the doctor bill because of i don't know the cost of food does not stop at the cash register that's right based on what we can go into the doctor's office et cetera so we say doctor's office or it can wind up in the hospital or intensive care that's the total cost oh yeah oh yeah oh yeah yeah it just so it continues and so the thing is uh when we think about vegetarianism and changing up one of the ways in which i was able to make these switches was really because of the fact that i kept saying okay so what are we going to do now okay um how are we going to switch things up and i'm always thankful because my daughter when i went to school and started learning about nutrition and stuff she kept saying mom mom you've changed a lot of recipes up already why don't you just take things out and make them vegetarian i was like out of the mouth for babes and so i began switching things out what do you do for sugar what do you do for fat you know what you do for your oils and as you begin to work with it what do you do for your flowers what do you do with the bread all those things believe it or not this is just the most best time to really think about vegetarian plant-based food because it's so much out there that is open and available to us but you do have to know how to mix it and put it together that's for sure and a lot of people want to do something that's easy palatable yeah and the mouth appeal it looks appetizing yes when i get married to you uh 26 years ago i think about that yeah 26 years ago my wife had 57 cookies 57 and you told me all those cookbooks like maybe two or three recipes are good in each one of those cookbooks so that's why i decided to make your own i spent a lot of money on cookbooks because somebody was showing them up and showing a special thing i got the book and discovered only maybe two or three recipes and they're working on the whole book but once again something said if you don't like what's going on do something about it and so the challenge was out there challenge was out there to make the switches and it this is amazing because god is actually the one that's over all of it and he always says to me let's go in the kitchen let's go in the kitchen and i'm thinking through and working things out i'm trying to figure out what goes on and one of the things that i really like is that at oakwood university um i taught classes in nutrition and one of the classes i taught was the science of foods and that was studying foods and seeing what makes them bake what how do you get them to turn the color they turn and what makes them uh uh fluent all those things the texture and everything so not only did i have to do that as an instructor but i had to teach the students that cause they just thought if i saw cornbread and it was brown and gold i'm good no no you got to figure out what actually makes it that color i remember you told me when uh some of your students signed for your class they saw nutrition oh i got this yeah that's that's easy yeah we say that no it's a science there is a serious science it is a science it is it is it is okay so so this first recipe curves believe it or not it's actually a barbecue rib that i know that's going to shock them okay and you're going to see this recipe so let's look at that recipe all right let's do it it's actually called mock beefy barbecue ribs it calls for two cups of vital wheat gluten it calls for two teaspoons of smoked paprika three tablespoons of nutritional yeast flakes one teaspoon of garlic powder one teaspoon of onion powder one and one half cup of warm water two tablespoons of all natural peanut butter two tablespoons of soy sauce light one tablespoon of liquid smoke two cups of your favorite barbecue sauce and vegetable cooking spray okay now i've always been kind of reluctant to do this particular recipe because there's more more a little bit more work with it okay now it has the stages but i'm gonna tell you right now when these ribs are done you are like you got to be kidding me they taste like regular ribs you'll be licking your fingers oh yeah yeah yeah yeah yeah yeah so in this recipe curtis we've already got our vital wheat gluten and you know the vital ingredients let's talk about that yeah divided with gluten back in the back in the day when we were making all of our meat substitutes i remember that we used to take flour wash it wash it wash it till we got down to the gluten base of it we'd have a big pot of water with bell peppers and onions and garlic in it and then we would take that ball and sit it down into that with a sauce like a beef sauce or whatever and we'd cook it up and it would swell up and we would do burgers out of it we would do steaklets out of it everything that mocked and looked like anything that had to do with meat and of course it was brown and so then all of a sudden like i said before this is the best time to think about plant-based eating they count with vitamin e gluten all you're doing is just add water to it it's add water it's already ready to go the regular grocery store right right a regular grocery store grocery store yeah fire wheat gluten and so with this one here particular one to make it look like act like smell like taste like ribs then what we're going to do is we got to have we got our warm water and what you're going to do for me is you're going to put in the natural peanut butter and a soy sauce and a liquid smoke and then you're going to spin that up with for me you don't want to do that now yes go ahead and do that now liquid smoke uh let's because that may be new to some people as well well where you can find that regular groceries right there with all yeah but the soy sauce is liquid smoking okay in that same area okay okay and i'm going to you're going to be putting that peanut butter now when you put that in you need to start spinning right away because the peanut butter is going to jump to the bottom okay all right make sure it gets out yeah and then i'm going to actually putting in the nutritional yeast inside with my my vital wheat gluten i'm going to put the onion powder in and really this by the way gluten can make almost anything i mean i've seen i've actually done corned beef okay i've done mock chicken because divided wheat gluten has such a personality it doesn't have any flavor at all and so with that in mind it's able to mix and match anything you want to put together and make a meat substitute all right so curse what you're going to do now for me is you're going to slowly stir in i mean you're going to add that in i'm going to stir it while you do it you're going to stir this is the sauce it's going to go in i'm going to make sure that peanut butter okay oh i can't do it too slow honey i'll just put it on it put it over here on the edge baby like that i can put it down there you go like that okay okay you got it all right and so what we're doing is we're actually making a paste putting this together it looks like a paste at first but it's actually going to make a ball of gluten but oh give me that peanut butter there it is okay get that out of there because this is what helps to make it have that flavor okay you can go ahead and pull that in oh yeah really kind of there you go it's okay there you go all right let me get that there you go and i'm just mashing up in there and i said natural peanut butter okay and why is that different curds from the regular peanut butter that people use you got the sugar right it should be two ingredients folks two peanuts and salt that's it that's it now you have the sugar and everything else and i mean that's not uh so now what about chalky or smooth or does it really matter now you're not going to do chunky because remember this is supposed to be a rib so you don't want to make it oh okay well that's okay you definitely want to forget about the chunky you want you want to smooth yeah okay and let me hold your let me hold this for a minute here okay hold a baby there's a little bit of a sauce there can you put it and pour that right on this one yeah that one there just give me everything okay okay all righty and then that same thing with that soy just give me that okay all right now this is the part where it gets kind of touchy kind of touchy so this is what we have to do i got my gloves okay mm-hmm oh you're going to get messy because what you have to do is you have to kind of knead this for a few minutes to get everything meshed in together and we're going to take and put it into our 8 by 8 square glass dish so all i'm doing is just moving around okay remember now we supposed to be making these ribs and the other thing is when we're doing cooking vegetarian and we have to go somewhere and somebody asked us to bring something we never tell them what we're bringing no because it meant you say the word vegetarian and never say vegan you're just not another plant you're just totally out so vegetarian bad enough i know so you don't have to need a lot this has helped to make it tender we know i've mixed all my combination of things in there together i'm gonna keep these on because what i need for you to do is um i believe i have my spray no i don't uh my cooking spray uh cooking spray yeah there it is over there okay now while i'm over there is there anything else you need other than the cooking spray while i'm in that vicinity oh no that's it that's it cooking spray i'm gonna go and get the cooking spray and i'll get you right back and i won't talk about you why are you going i'm i'm not going too far so i can still listen while you're talking okay okay so okay also busy laughing okay okay so yeah it's time to talk you're busy laughing okay what i want you to do is um i want you to hold this up like this over to the side and then you're going to spray the bottom of that for me please oh okay that's enough okay all right i set that there all right so all i'm going to do is to take this ball right here it's got all that good seasoning in it i'm going to put it in here here oh that that was it then i'm going to take and mash it oh because we got to make a simulation of barbecue ribs now i'll tell you something right now people watching this and say it's no way in the world you're going to make some barbecue ribs of the ingredients i just saw i know i know i know anything there's no way in the world when it comes to plant-based cooking people are always saying that ain't gonna work no i can see that right now some people may be saying that i know but you know i'm gonna tell you right now it does work all right so once you put it in there you wanna make sure that it goes to all your corners okay and believe it or not when it goes in the oven to bake it's actually going to swell up a little bit because it is gluten-based okay all right so i've mashed that down now i'm going to take these off because now it's time to show you the other parts of this we're gonna take a knife and the name of the game is to cut this into eight pieces don't worry about trying to go all the way down to the bottom you know but just know we're gonna do eight pieces so we're gonna go down oh okay okay and we're gonna go down and you're going to do this thin and we're going to go down because we got to do eight of these okay and we're going to go down okay and this is going to be more defined as after it comes out the oven you're going to go and do this another time how many i got one two three one two three four five six seven and the last one is going to make an eight one all right okay now because ribs really don't have that you can make them long but let's make these short ribs so we're going to come across in half in half all right and one of the things that you can do if you have a pizza cutter oh okay you can use your pizza cutter and you can go across okay and sometimes i do this at the beginning sometime i do the pizza thing at the very end once it comes out the oven okay so at this point it's going in the oven at 325 degrees for about 30 minutes come and cook here at the three being oven it's even faster show them what happens that's how fast all of them are here in three abs and bring out the let's see how fast the oven really is that's fast yes indeed there it is wow look at that out the way yes and so we've already got this taken care of it's already been ready to go and now at this point because it's done you're not quite sure what it is so we're going to go ahead and finish them off a little bit here again again score it and we're going to score it now into four sections okay four sections because our next step is to turn on and we gotta now we gotta look like ribs now we gotta simulate i'll put some yeah we gotta get some lines on it yeah and get some lines on it so let's go ahead and do that that's gonna be next um i need some more oil okay regular we'll put some in a jar or a cup yeah put some and put them put some in in this right here baby and let me see do i have one minute wait a minute before you go anywhere do i have my brush um i should have my barbecue brush over there as well okay so you know i love sending curds away to find things and sometimes when i think i got all of it together i really don't and um but it's okay it's okay because uh he's working over there and baby you can bring that oil back if you oh go ahead bring me that and then do you see my brush that i use to okay brush it on okay here's the oil right here and i'll come back and bring the brush okay absolutely so that will get you started thank you all right i appreciate that i need a brush and i'll be able to put it on the grill okay i'll be right back all right okay good now if i'm going too long you may have to come off the camera with me [Laughter] anyway one of the things that happens is we've got it looking like this and we make the lines in it because when you make the lines because most ribs are really thin okay and we usually do them in blocks so when you look at this particular recipe i've actually cut it here i've cut it here we're doing it half and half here now i hope this will work absolutely cd oh good okay see there you see there okay so what i'm going to do is i'm going to take my brush and i'm going to brush my grill first oh okay because we got to give that simulation now this will give some lines to it that's right there you go okay there you go and then i take a little bit and i began to put on top of that it's been an oven already cooking 30 minutes but we got to get that line on there so it looks like ribs okay and those who eat ribs know that this is uh right on point as far as how it's supposed to be looking okay so we got that on there you want to make sure that your grill is not too high and you don't want to burn them okay so we got our grill on let me just make sure that it's high enough and by the way you can also take this though this is very good you can also take this and do this on the grill barbecue grill outside how about we have yeah okay so i'm gonna take the first group also four sections at a time if i can get it open there yeah okay because you got to cut it remember use the um it's okay there you go all right and i'm going to go ahead on and because the lines are going this way i'm going to put it on the grill this way all right and we can actually do four more on the other side there so let me just go ahead and do this one already cut thank you honey and you're welcome i'm going to put them on the grill and the grill's going to make those lines on there for us and now i want on the other side is to go ahead and put a little bit of oil you got to flip them over on the other side okay this is before now i mentioned that we have a barbecue sauce you have your favorite barbecue sauce that you like to use so that's when you can do that now we do have in our global cookbook we make our own barbecue sauce we make our barbecue sauce we make our mustard we make our butters all of those but on the market also you'll find those kind of things as well so it's going to get brown on both sides that those two that's going to one now this is it okay once no i'm going to do the other two once you get finished browning it on one side and buying it on the other side then what you're going to do is you're going to put it back into your baking dish it goes back in the baking dish because now it's going to be time for you to put the barbecue sauce on i already had the barbecue sauce here my favorite barbecue sauce is right here and we're going to actually put the barbecue sauce on it after we get done all right so let's just see what's happening and let's see if it's got some lines on it yet head up kind of high there well not as not as not as much as i would like it to have let's turn it up a little bit more and you stay there just a little bit longer a little bit longer and the name of the game is just there you go is to get those lines across and you can see a few lines okay now this particular one i like because this is making the ribs up and like i said that same vital wheat gluten you can use it and you can put b style or chicken stock flavoring in it and you can actually turn it into a fried chicken oh by the way gluten you can take make corned beef out of it you can make a monk turkey out of a vital wheat gluten that is the name of the game that is the name of the game all right how'd you come up with this particular recipe i saw something one time before it was talking about some ribs and once again i just played with a little bit you kind of tweak it i kind of tweaked it i kind of tweaked it that's the bottom line you have to kind of tweak it to make it your own you know what i'm saying and so i like the fact that it's got a nice chewy taste to it as well it is browning okay i see it brown in the air for the sake of oh there you go okay now you start shooting a line as a line across it yeah okay just turn up a little bit yeah and you've got your lines across it and so when you're gonna at the what's gonna happen is that i'm i'm not gonna i'm not gonna keep on this because it takes a little bit just remember you're gonna do it on the top and on the bottom all right and just to show you when it gets done i'm gonna move that over you're going to take it out put it back in and put those two in there uh oh i'm getting ready to sneeze okay let's move this over oh doesn't bless you right now because that'll stop or that has to keep on going no honey that's not talk it just keep it going okay all right so the bottom line is you want to get those lines on it and instead of letting you see all of that remember now i've done this part here these other two are going to go on a grill as well and get that brownie on both sides oh okay okay but i want to show you what's going to happen once we get done with that so these are getting yourself together you're going to take your barbecue sauce and you're going to start putting it on the ribs it's time to paint it's time it's time i'm painting baby okay your barbecue sauce on and it goes back in the oven okay it goes back in the oven and it's going to go 10 minutes on both sides now you want to put barbecue sauce on both sides or flip it over once you put on that one side like that while those are getting done then i take and turn them over now what i do is is 10 minutes on this side go ahead and do 10 minutes um at 325 degrees it's going to caramelize the barbecue sauce is going to caramelize on you okay then you flip it over and you do it 10 minutes on the other side as well at the end of the program you will see the finished product and you are going to be surprised okay so curtis let's go ahead on and look at see it's already done even yes it's turning it it's doing it excellent superb okay so barbecue beefy beefy barbecue ribs all right beefy and quotations yes now along with barbecue ribs why not have barbecue baked beans oh well miles what are you going on a picnic so we need to go ahead on and do the baking it's a very simple easy recipe let's look at the ingredients okay let's do it it is our spicy barbecue baked beans it calls for three 15-ounce cans of red kidney beans and one cup of your favorite barbecue sauce okay that's gonna sound good maybe barbecue beans with barbecue red yeah because you know there's certain foods that are picnic foods all right you go together you've got to have a barbecue baked beans to go with that and this one is so simple it is just the red kidney bean that's all we have there and all we're going to do is put that kidney bean in our pot well let's do this first let's mix it in with the barbecue sauce okay wanna go ahead and put it in here here you go let's mix it in with oh spatula spatula okay all right so he's gonna mix that in with that as well and the thing is there's a lot of barbecue sauces on the market as well like i said before we make our own barbecue sauce because sometimes there's things in it that we're not wanting to eat as we're plant-based eaters but i make up the barbecue sauce way ahead of time and it makes a lot it makes so just regular red kidney beans regular red kidney beans now the name of this game is there's two things you can do with it one you can put the kidney beans in the oven in a baking dish and let it cook in the oven or because the beans are already done you can just put them into a pot like i'm getting ready to do right now oh that's it huh i mean is that simple that's true i know i know and i know i know that becca thought that we were going to be working it hard to make these beans up no no okay we're going to turn in turn the fire on and and i'm going to turn them on a simmer because they're going to cook for about maybe a good 30 30 to 45 minutes let it sit there as it's getting itself together and you know we got the ribs already up there in the oven yes remember it's 10 minutes on one side then you're going to flip them over 10 minutes on the other side yeah the ribs oh because i need to go up there and no no no no they're fine you're fine okay but anyway um now now now we got the ribs and we got the baked beans now i know you're saying to yourself so we're going on a picnic so what else could we possibly have on his picnic how about potato salad okay i knew that was coming you know potato salad yes yes yes so let's look at the recipe our potato salad let's do it this is a red skin potato salad it calls for one pound of red skin potatoes one medium onion minced one red pepper diced one green pepper diced one stalk of celery diced one teaspoon of sea salt and one cup of egg free vegenaise okay potato salad i do remember making potato salad i remember the potato salad used to have all this goodie stuff in it including a lot of eggs goodie stuff so now we are doing our potato salad cholesterol-free lester ball free okay and we don't have any eggs in it although although although there is a way now this is just a secret this is just a secret okay all right so if you really need to have those eggs in there you know you just want to have an egg or look like egg in there you can take the silken tofu which is extra firm or the soft now i say extra firm and you're going to cut it into itty bitty chunks and then you would just take and mix it in with your potato salad at the end and people are going to think that is boiled eggs in with the potato salad don't tell them don't tell them just cut it up small pieces like it's like boiled egg and put it in that potato salad and they're going to think that's it plus it's also a salt out now called black salt and the black salt actually tastes like egg all right it has an egg flavor all right it's called black it's the name of it's called black salt that's right so in this recipe because it once again is plant-based we did something a little bit different and that is instead of you know the big white potatoes we're doing the red potatoes and these are also on the market right now too they're very small red potatoes already ready to go now any reason why these particular potatoes are made i wanted to do something different i wanted to do something different from a regular potato salad so now we're doing a red skin and we're keeping the skin on it all right so with that in mind all i did was put them into a steamer steamed them up a little bit and then i'm going to take and turn it this way because i'm going to have you go ahead and do the bell peppers bell peppers okay and all i did all you're going to do is once you steam them it takes a few minutes it's just going to cut them in half and you want to cut them bite size right so cut them again and then you're just going to slice them a couple times that's all you got to do that's it all right this keeps the nutrients in and the red the red skin makes the potato look totally different let me do the onions yes please do that too a little bit smaller honey let me do that one there a little bit just a tad bit okay because this is a and also a potato salad normally it was the eggs it was a mayo and then it was uh onions that was in there and maybe you would use a relish you have a lot of cholesterol in there too yeah this potato salad is using red peppers is using bell peppers and it's using celery okay okay so i see you know we had our beans going on over there and i guess they're doing good they're making noise right now let's see what's happening yeah let's turn that down and yeah real good all that you smell like barbecue sauce yeah you did yeah you did so we're going to turn that all the way down oh yes yes yes one of the easiest ways to make barbecue baked beans barbecue baked beans you have to go through all those things you know when you try to buy barbecue baked beans at the store you're going to have a lot of ingredients in it once again that you don't need to be having okay i'm going to move that to the side and it brings a little bit closer to me because what's going to happen now when you're doing that we're going to add in now the different things we're going to add in first our onions i'm going to put these in and then chris you're going to give me the rest of those honey okay okay so we're going to put the onions in uh somebody asked me can you use red onions um you can you can use red onions with it but i'm using that red skin on the potato so it might kind of clash with that because i'll put both of these in together you can put both of those in there at the same time go right on in there because all i'm going to be a part of it okay and you can also go ahead and put in the bell peppers peppers yeah here oh okay and then the celery and the celery you want to use that bake yeah this is also a very colorful dish very colorful and we got the red peppers these red peppers uh come from our garden no no yeah all right and we're just going to mix that up and you can already see once again it is so pretty it is so pretty my normal potato salad we didn't do all that and once again there is so much joy in plant-based cooking it is so pretty when you see the combinations and the colors that you can actually put together as well i'm going to sprinkle on the sea salt and the last thing is i set it egg free this is an egg free believe it or not it's called vegenaise they have grape seed mayonnaise a lot of these males are out now on the market and they are very very good and what i'm anything that whether i'm doing sandwiches or doing salads or whatever anything it calls for regular mayonnaise which we're not going to be using we're going to be using either a vegenaise or grape seed mayonnaise marinades on the market a lot of them soybeans or cholesterol-free that's right so uh and they're in the regular regular supermarket regular supermarket absolutely now sometimes when people talk about vegetarianism they always say things like you know well trying to go plant-based is very expensive and all we once again said this before the cost of food does not stop at the cash register it continues to adopt you are so worth it you know think about it we put a lot of money in our clothing a lot of money in our cars a lot of money in our vacations but when it comes to our body we throw anything up in there you can't keep doing that because when you throw things up in there guess what eventually there's going to be some diseases heart disease diabetes obesity all these things are a combination all right it's going to go down so this part we're going to go ahead and start putting in the vaginase yeah and some textures a little bit different than others i mean i guess metal preference um it just depends on what you want um basically the one i use is vegenaise this is my favorite one it has a blue a blue label on it but anyone you want to use you can i'm going to use a regular spoon on this because i think i would it would do a lot better because i don't have my other one over there i'm going to go ahead and i'm just going it's going to it's not going to do what i wanted to do okay just go ahead and do it this way so all you're going to do is make sure that you get all the mayonnaise to cover the potatoes and when i do this one here i like to make this up a day in advance we talk about going on a picnic we do it a day in advance and that way it gives a chance the flavor to get all through the potatoes and the onions all get messed together this is a beautiful dish and it is absolutely knocked down drag out good all right okay we got that all right okay so we got the potato salad got the we got the ribs beans the ribs we got the barbie yep we got potato salad now i guess people are saying to themselves okay so we got most of the stuff for our picnic people are trying to figure out now oh we got we do have any desserts for this pizza something sweet got to have something sweet and that's what i have sometimes because we're going to picnic we're actually going to do two desserts oh two uh-huh uh-huh it's gonna be a good picture it's gonna be a good one okay well let's look at the actual first dessert that we're gonna be doing okay on this particular one it is our pecan date carob bites so he calls for one cup of pitted dates 1 4 cup of maple syrup or 1 cup of pecan halves 1 4 cup of carrot powder a 1 4 teaspoon of sea salt and 14 pecan halves for our garnish okay this is a dessert you can take it with you on a picnic yes any place or any place once again all natural uh sugars and stuffing we're using and this is a real quick one to make up so let's just open up our processor the heavy duty food processor uh-huh okay so go ahead and put your the pecan pecans okay all right going in i'm going to put the dates on in there dates okay you know i really want to put you in here because you're my date too aren't you baby okay yes no put these dates in the store you yep put those dates in here i'll mess you up a little bit put those dates in there i was just asking a question here i can't go into a food processor i'm glad you can't i won't have you anymore okay okay focus baby focus how to focus how to focus now what i want you to do is i'm going to put the lid on go ahead and put the lid on all right make sure she's ready to go okay and pulse it no just go ahead and turn the on all right so no no no no no no no no no put it back on oh just the top okay okay all right let's go ahead and do it let's do a pause then i'm going to add the other stuff to it okay okay now what i'm going to do is i'm going to do a now add the carrot powder to it but i want it to be on so go ahead on we're going to just go ahead and start putting the cara powder in okay uh let me do the carrot powder okay why you say i don't have no idea i'm gonna push this over towards you so something happens i'm gonna step one step to your left okay so we're gonna turn on whole okay it wasn't smoking it was just the carob coming out of the carob all right so let's just one way to hold it let me go ahead and put these in okay because i want this to be a nice you know so carob is going to be the replacement for what curtis chocolate chocolate so for my chocolate lovers that say there's no way i can't do this no more there is a way yeah you can do it and we're doing it and we're doing it okay cut down so we're actually going to be using the carob powder in this because you want to get that assimilation of chocolate okay and i believe it actually tastes very very good i have a friend girl that one time she was asking she's heavy in the chocolate and so i said i have a recipe i've got a couple recipes we use the carrot powder for believe it or not and she said i don't believe it so we made some carrot brownies and took them to her house and she said i love carrots should we call her name out no no no no no we're not gonna call her name okay not gonna call her we're not okay so we're gonna put this back on and let it spin around a little bit more all right and she will get you curtis well no i mean all right all right now so they can see where would you get carob powder first because the grocery store regular groceries it's a regular grocery store but they have the natural food sections now in the grocery store that's where you would go and get it all right so i'm going to take the blade out all right let's go ahead and hold up let me put that over here because i want them to see this being done here let's go ahead and move that back that baby for me all right so we're going to take out the mixture oh not thick now mm-hmm yeah and we're going to put it in the bowl oh okay now chocolate we were someplace and we actually tasted the cocoa pod or the chocolate and very bitter very very beautiful you have to add a lot of sugar you do because chocolate is not naturally sweet nope and so a lot of high sugar content and chocolate itself so the carob works out really well the substitute does yes and i think i got most of it out of there i just want them to be able to see it does have to go in a food processor you cannot put it in a blender it needs to have spacing for it to go around either food processor i could hear i could hear rebecca asking me that i have a blender can it work in the blender the answer is you can see it gets real real sticky yes real real sticky all right i think that's the camera crew is going to finish that off okay so let's go ahead and move that out the way and let me just let's go ahead and make these um carabytes so we can have them for the picnic as well we're going to move that over there too so we got that moving out the way and we're going to move the outer way and there's a couple things you can do number one you can use a scoop or you can use a teaspoon all right i'm not going to use that scoop you're going to let you use that so we're going to actually just take it and scoop it up let me get my gloves out here again oh because i got to make these until the walls won't get kind of messy by the way yeah you want to move that off the right bacon it's going to it doesn't get really messy it's going to get sticky oh okay all right let's get a little bit more oh i think i am going to have to use my hands okay okay okay okay um if you would give me that uh um take the time baby spray i have no idea i do now okay now that you can think of i think i'm good okay you're good okay now i'm gonna be right back so you don't need to talk because i'll be right back okay now don't get yourself worked up if you think that it's getting too sticky you don't want to deal with it because it's going to work its way out as you can see let's go ahead and spray them hands how about that that might help a lot oh okay so now you're making the balls all of the uh yep you're gonna make the balls up oh okay all right oh so much easier look at that look at that okay to make the balls up mm-hmm i would ask i was going to ask you if you would like to do that but no no what one sticky hands is enough let's get this one out whoops uh-oh you didn't see that that's mine you didn't see that right so the camera picked it up but the camera is okay honey the camera did yeah okay so make sure you spray your hand first with a little bit of spray get nice and gooey there see one of us need to have clean hands you know and we're going to do that again so all you're doing is you're actually making them making the balls here okay and then now this go into an oven uh no no no believe it or not oh you didn't know all this stuff here everything we're doing right now no oven so except for those ribs how long are you going to let this sit over now refrigerator it does i put it in the refrigerator right after it's over it'll it'll harden up on you okay it'll over overnight yeah you can do it overnight overnight okay now i want you to get the idea of this because you'll see at the end of the program so once you get your little balls together okay got your little balls together then what you're going to do is let me just go ahead and throw this in trash here and but now don't get just i could see you saying i don't want to get all that stuff all over my hand it's going to be all right it's going to be all right so just make sure you oil your hands first before you do this okay now then you're going to take a pecan half and you're going to just put it right in the middle like that oh right there the woman's touch like that yeah let me get i can do one of those do that okay okay yeah without getting my hands all messed up yep see these are going on a picnic uh-huh there you go so you're going to put those in the refrigerator and it makes about anywhere between 14 and 16 of the little balls okay don't make them real big because they're supposed to be like bite-sized you just put them in your mouth and you're good to go okay so that's going to go in the refrigerator also as well and at the end of the program you will see the finished product okay so so now we have two desserts we have two desserts yep we got the the carabites and we also gonna do something else that's really good could we need some kind of a bar or something that we're gonna be taking with us on this picnic as well for a long time so let's look at the next recipe hey let's do it all right it's our shredded wheat raisin bars it calls for 1 4 cup of florida crystals a one-half cup of maple syrup a one-half cup of natural peanut butter three cups of shredded mini mini wheats and three four cups of raisins okay this is a good one okay so we're really excited this is another dessert here for it this was another one of those no bake all you do is put it together so we're not baking a whole lot of things no no so in this recipe what i'm going to do is there's two ways you can put it in the microwave and do it or you can just do it here we're going to go ahead and put it on a stove we already got our fire on there we're going to put in this is the maple syrup going in first oh okay all right and then we're going to go ahead and add in the sugar also for the crystals you can get that right now in any regular grocery store and no now this is the this is going to be the peanut butter peanut butter we're going to put that in as well all right no sugar added well no peanut that's right peanut butter all natural peanut butter okay go ahead and put that in we have these uh just recently you made these honey yeah think about when we come to three a b and do the cooking programs sometimes you test some of these recipes on me before we get here i have to i gotta try them out i gotta make sure they're gonna be okay you know let's get all that all the goodies there so i'm just gonna stir that around now i like to say this very seldom they reach 513. very seldom years ago the first time out yeah really seriously okay so i'm going to take let me do this because we got a little bit more goodies in there you know i like to get everything out everything all right how'd you get this recipe how did this come about now believe it or not okay once again sometimes i'm able to develop recipes from the beginning sometime i look at recipes that are already out there and say how can i make that more healthier there you go all right and i think years ago this recipe was actually on a a shredded wheat box or something i'm not really sure let me turn this up a little bit more i think it was on there but it had a lot of stuff in it once again and name of the game is that when you're talking plant-based don't get all worked up because basically a lot of things that you're doing or switching out can work really well i'm gonna let that go around and so the shredded we had a time financial right yeah without sugar we found yeah it was frosted everything was frosted shredded but then on the very bottom bottom shelf of the supermarket way back in the booth in the dark there was there it was red wheat without shredded wheat the little itty bitty shredded wheat no sugar added to it at all and all we did was go ahead and put the raisins in baby okay raisins the raisins are gonna go in there uh-huh okay and then you're gonna go ahead and mix them up there you go okay all right and this is getting itself together here as well this is our peanut butter maple syrup and the florida crystals and we're gonna mix those together we're gonna make a bar okay like a barbie you see how nice and smooth that became by just being in there and this recipe it had a lot more sugar in it it called for one cup of sugar and it called for one cup of honey and i'm like oh no no no no no no no okay they'll be dancing off this yeah it's a picture in it all right so now i'm going to take and put this in here i want to oh you're going to pour it in here that yeah okay right all right oh okay you smell that peanut butter yes excellent superb this will work right here okay so what you're going to do is you're going to go ahead and get the rest of goodies out you're going to go ahead on and start stirring up for me oh all right i'm going to put the last bit in stir it up be careful babe yeah okay let me come over here with some more of this i got some more okay all right let's turn that off the name of the game is to coat the shredded wheat it reminds me of coconut mm-hmm has that nice mouth feel yeah nice and crunchy and once again it actually will cool off when it cools off it makes into bars okay okay i can take it from there babe i'm going to go ahead and transfer it over okay we got all the goodies out of there and it is make sure that all of it's covered all of it's covered all right once again a nice presentation and all we're going to do now is we're going to put it into an 8x8 dish all right and at the end of the show you will see the finished product on this as well and this will bake for holland this does not bake at all again no bake no baking no bacon all right electric electricity bill yes that's right oh that's right so so that's going to go there now you know we talked about the fact we're going on a picnic or we talked about picnic time was the name of this program so what we're going to do is we're actually going to really go on a picnic by just bringing out all the stuff that we need so before we do that you know what curtis also i know they said well there's no salad i mean she's got all that stuff she's done the ribs and she's done the beans and she's on the potato salad but dessert where is the green stuff and i know you said that and so what we have also oh what the hell honey we just done made a jar up oh guess what we're going to picnic and what you will do with that is all you're going to do you already know what your salad part whatever you want for your salad and this one you're going to put your sauce a ranch dressing or something in the very bottom and then you can see i layered it i layered i got the actual romaine lettuce i got my carrots i got my cucumbers i got my cherry tomatoes and this is swiss chard at the top oh you want to make sure that you don't take it all the way up to the top because when you get to your picnic area all you're going to do is shake it up and turn it upside down and you got ready to have your salad while you're on a picnic now i know if you're going to pick it up we got to make sure we have all of our stuff so we got all of our stuff first we actually have all the things we need for picnic today and you know what i'm saying i got i got i got the the containers for all the stuff you go in i got the napkins i got the plates okay i got your four honey you ready so what we're going to do is we're going to come back and we're going to show them what everything looks like then we're going to pack it up and we're going on a picnic oh okay before we come back um at this time we're going to have a roll of our products if you're interested in learning about more about recipes how to expand your recipe collection here's the information that you need for more information about health seminars unlimited please contact them at 256-859-1982 that's 256-859-1982 their email address is h seminars at bellsouth.net that's h seminars at bellsouth.net on youtube you can search for curtis paula akins and their mailing address is p.o box 2873 huntsville alabama 35804 that's po box 2873 huntsville alabama 35804 so okay we have finished the bacons picnic foods and we're going on a picnic ready for a picnic with all the delicious healthy cholesterol-free foods absolutely for the picnic well we started off with our barbecue ribs um yeah we did we got those barbecue ribs the barbecue ribs were just glistening yes they made with that the bodyweight gluten then on top of that we made our barbecue baked beans and one of the barbecued baked beans we did our potato salad and after we did the potato salad we did the carob pecan mm-hmm dessert and then we also did our shredded wheat and then i talked about making up the salad to take with the side there on there so we're ready because i already have my picnic basket we're just going to take our picnic basket and we're going to take all of our stuff so when we're going to go on this picnic baby just me and you yeah this is not going by anybody else no but i got enough food for other people to come but do you just want to just to be up okay let's just be us first and then after that maybe we can invite somebody else they can go a little bit later right yeah we're first i'm going to be selfish for this picnic right here all right so now we can sample some of this food here how about how about one of two of those desserts uh either one of those will work for me okay can you help a brother out okay so you won't want a dessert so let's just uh take something like this right here this is what you're asking for i know you're gonna eat yours first not necessarily i can fill in your okay there we go okay you haven't even had it yet mercy yes chewy mercy mercy real good the raisins wouldn't know that this was a healthy dessert for a picnic okay peanut butter yeah yeah um what about one of those uh date something done with the curry okay let me get one of these off here yes we got just a few more minutes to go okay now you have to share i got this and i got this okay you just take a bite this melts in your mouth oh my goodness that's really good you want to call us do these recipes i can't talk you can't talk either this may not work out that well anyway um so again uh picnic food is how you want to have a good healthy delicious meal whatever it is this is the way to go as far as that concern the reds probably gonna be the most surprising dish in this crew i would say the red because it looks like barbecue ribs beefy and the glistening of the barbecue sauce any favorite barbecue sauce it can go on a whole wheat bun and you are ready to go well as always john 10 10 jesus said i come that they might have life and have it more abundantly see you next time [Music] [Music] you

Channel: Three Angels Broadcasting Network (3ABN)

Views: 5,854

Rating: 4.9567566 out of 5

Keywords: 3ABN, Three Angels Broadcasting Network, yt:quality=high, 3ABN Today Cooking

Id: fGwDkdiVq80

Length: 55min 28sec (3328 seconds)

Published: Wed Mar 24 2021