3ABN Today Cooking - "Gluten Free and Delicious" Paula and Curtis Eakins - (TDYC15066)

I want to spend my love I wanna spend my three moving Lord let my word he loved heart I wanna spend my life and the okay I wanna dance in the world and people [Music] hi welcome to three-bin today in cooking show with Curtis and partake in Sao Paulo and critic your name is first so yeah Sao Paulo and Curtis bacon that's fine so you're the lead and I'm kind of your backup I'm your assistant are you my assistant if you let me be okay right you know this program is actually called gluten-free and delicious gluten-free and delicious and delicious because it is so much talk going on out there now about gluten is it good is it bad why is it so high we're gonna answer kind of questions on your shows Abe everybody gluten free don't know word ambulance is Hootin free so we're doing gluten because also when people think about gluten they say mmm on today's right ya know what it's too much money they way cost money so we want you know we did the program on abundant living I remember our back wasn't it glutton for punishment cool the punishment glutton for punishment well that's a little bit different but we have some education and also cooking as well yeah there's gonna be a good a good show you're gonna like it somebody asked me a question once they said um you know trying to get your cookbook and I was just wondering do you have any gluten free recipes in there and you know I kind of took a little bit inside because that gluten thing is so bad until when you go on the store you will see the word gluten free on everything gluten free water come on okay wait a minute okay I saw gluten free we wanted free water I saw gluten free fruit apples like no carb water no fat water let me just it's crazy it's crazy so I said yes probably gluten free dog food I bet you breast out there yeah I actually saw that okay so I thought it well you know let's look at freedom or totally window what are we going to be doing it are we gonna go go in a day okay we're doing a fresh mango salsa now we're going to do a kanay a rag a tomato toss and then we're going to do grilled zucchini and sauteed onion and we are going to end with fresh summer fruit kabob oh look Pablo I all glucose it's summer now winter the summer yes you do it in the summer time I said summer because summers out there somewhere and she's picking oh this a person named summer yeah really for real behind the camera yeah okay I knew that to move all right so kabob all gluten-free but is also delicious why all gluten-free and so let's talk for a moment about that before I do the actual record itself you know what is going on with this you know it has started before we have heard about maybe 10 years ago they kind of start this uproar about the whole gluten situation and now it's actually just out there it's all over the place and all even your main companies are now jumping in on the bandwagon well you just be certain people were do gluten now we're seeing it even longer so what what is going on with this group well first of all I actually started back in the 1980s years ago and so you have celiac disease it's about 1 percent of the population at one point eight million people celiac disease with per person eats wheat barley arrival two three grains the sperm that protein in those grains if they ingest it it attacks the other balloon system is triggered to attack the lining of the small intestine and this can happen based on genetics either another father and it can really wreaks havoc in the system and so when it texts the lining of the intestines then we do not absorb those nutrients that we need and so if a person has that really the close relatives need to be also tested as well and the gold standard is really have an endoscopy go down to the stomach and pick up a Fiat or duodenum a small portion of other small intestines see what or not oh you all definitely helped us to this disease blood tests can be conclusive to some attitudes can be tested to in a blood test but abbasid Ostby is the gold standard for us or determine what in our person really has selective ease that's now 1% welcome okay now sex disease okay you're saying 1% but what I'm seeing also or what I'm hearing a lot is I'm hearing a lot of people say that they are all gluten intolerant and clearing out the building things but we got so that there's a gluten intolerant and there's a celiac and is there difference between the two yeah now so silt disease again you've been diagnosed with severe disease right now for those who let's say have not been diagnosed with sort of disease based on biopsy or blood test whatever and don't have a wheat allergy but still have symptoms when they take in gluten now we have a different term is called medically non-celiac gluten sensitivity is a lot of words like an or sometimes people known as routine intolerance okay so if you knocked over the group selectivities you don't have a wheat allergy but when you take in gluten ball you rye and a week you say offered allergic reaction or some symptoms then you have what is called non-celiac gluten sensitivity and that group is met a really estimate up to six percent up to sixty percent and that's the boom of this no selects or gluten sensitivity and is all over the place are and I'm a can really wreak havoc in the system because he told them out it's left uncheck those who take in gluten you have a dumber bloating cramping and fatigue and osteoporosis I mean we tell them out the sensitivity to gluten as well so and that cannot be done by a boxy okay about $0.50 give or take it cannot be done conclusively with a blood test but if you think of a take so really it's a diagnosis of exclusion when you Oh exclude so we X exclude wheat allergy so with your help is non-celiac gluten sensitivity so by just simply avoiding gluten a lot of individuals or fair to be a lot better with the lesson of those Adamo of symptoms okay well one the recipes we're fixing the very first one could we talk about gluten-free and delicious okay this is definitely a good free one all right and not only for a person who might have a problem with silly accent but also we all eat it or everybody everybody everybody okay okay let's look at the very first recipe which is our actual salsa okay this is fresh mango salsa it calls for one and a half cups of mango peeled and chopped one and a half cups of tomatoes chopped 2 tablespoons of fresh cilantro minced 2 tablespoons of fresh lime juice 1 tablespoon of banana peppers seeded and chopped 1 tsp of fresh ginger peeled and minced 1/4 teaspoon of cayenne pepper which is optional and 3 cups of your favorite corn tortilla chips ok horn see what about that now we're talking about our silly axe we're talking about very gluten-free okay so one of the objects are one of the things they can actually eat is corn okay what what they need to add too because sometimes it's a green call oats yes and there's some pros and cons of far as what a person can actually eat oats oats how's about about 10 percent gluten so those up since disease really cannot take oh some can ok so it's a total between the oats butter and a lot of cases oats are is not problematic anyway this man posing as a mango yeah just a mango salsa I've made all kinds of names I've had avocados salsas and tomato sauces and I've had cherry tomato and and um Calo sauces and this is a mango legume who likes different flavors different types of sauces out there and you have all mighty real ready to go mango yeah I'm going to have you do the pleasure of actually getting that cut up you know my friend April in the Caribbean and also Caribbean both places they say this was the fruit in God meeting the mango but I got that debatable but that's what they say well I know one thing it tastes very good so we're not surprised okay so me when I set up and try that night there and see and as you're doing that I'll cut down so you're going to cut down both its side store all the way down and it does not want to do it could even cook melted butter that well good if it has just try to real McCoy oh yeah okay yeah okay to do both sides there and you're going to go here and cut that for us and while you're doing that I'm going to go ahead on and put into the bowl is the tomatoes this is our one person have diced you're going to dice it dices you know okay I'm going to put the tomatoes in gluten-free water I saw that okay no I saw that now you know you have to really be kind of that's that's one little bit too far now again will deep goody you know and let me say this folks gluten-free does not mean free abbudin that's right that's true um you know the FDA it has to be certified on a container this oxide be smaller they only big this is going to be in chunk it Oh what you kind of just cut in half a little bit morning me maybe do it this way okay that's a deal to you know I thought that those does it all that today a little bit too bit mmm yeah delicious Owen well in that case I guess yummy yummy how about the honey mm-hmm a small little biscotti Co oh okay alright even put I'm just actually going to go ahead on and do the pepper this is just banana pepper I'm going to cut it up real small pieces the banana pepper because you don't want too hot cause you know I'm getting ready to add to it yeah I'm gonna add cayenne pepper which is optional it is optional just a little bit smaller solid to start off with there you go now how do this recipe come about honey well you know like I said I could do all kind of recipes especially salsas and they go really good they're low-calorie item and you can make a different flavors unlike the same flavored all the time Russ this comes in really handy or a sauce of recipe with issues in mango mango mango that pretty it's also pretty you're also pretty - thank you and welcome on a put that well I can still working talk--i sir I don't think so I'm doing it uh-huh now you know I'm glad that I'm I'm glad the curse is doing this on a set like this because at home was you know really a truth a lot of meat still left over in that side that skin well see now what I will do but since we're on cameras here putting in here I'm trying to be nice be nice know you'll get a phone call you know you're well ya know you will okay I'm going to go ahead on while you're doing that let me just I'm gonna know if they be able to hear give me a little bit just take the sum of the sides off of that okay takes a mess sign off what I'm going to do is I'm going to go ahead on and I'm gonna do get the ginger the ginger ready this is really good when you talk about put the ginger in I used to grade the ginger up but I found that I like to have chunks of the ginger in this recipe so I'm mincing it up real fine you know you're fine and that goes in this but I smell just so good yeah okay so when you're eating is you get the opportunity to have the mango you get the tomato you get cilantro oh look at that okay yeah I'm on a message I know that's okay let me do it don't throw it away to 1080 you don't get way off camera this I'm going to eat all that okay I think that's that's enough right there Ronnie okay that's enough okay you put this a little bit yeah okay I'm going to put in oh so cool the ginger okay okay there's any ginger in there and you're going to want to take the fun you want to take that and move that Mac dip if you don't finish pouring that's all okay just sit that back in the back it's my ginger oh yeah got that fresh ginger going I want to give you this knife again here because you want to go ahead on tonight with all that ginger in there just ginger fresh ginger yeah okay we will take that ventra know what really makes a salsa consul I'm here no you're gonna slice it up and ice it mince it it's a that's all okay no okay hold up hold up I'm not doing right okay really enjoy when you're trying to get it put a little Bowl a little ball like that Dan do it hmm so you get that one code okay so I'll let you hold that piece there this can there you go okay I can do that do that there you go then I ask the question one time they said um both Curtis cook and Curtis always says why do I need it to occur Haller does it all so you know it's really kind of funny he does cook but basically I do most of cooking okay I've even put that all in there and you notice I said that they we had cayenne pepper mmm Oh kick to it oh yeah yeah and this one here we put over that kind of a chef just a 1/4 of a teaspoon going in that is gonna make it a little hot a little spicy you don't have to put it in if you don't want to and we're going to end with our fresh lime juice okay I can see those cumin it's going to be good good salsa yeah it's going to be good how would you use it I mean with chips or was it actually going to be served it with corn chips Oh point you yeah how come you are getting free we're doing for you gluten free and delicious when I was going to be we chipped corn chips we yeah you want doing one chips and orange chips I don't want to do and it got a good variety of all types of corn chips out there but not always black seen all different things out there now so you know what I like to do with this is um is to put it in a bowl like so and then put it in wrap it up put in the refrigerator and let it get cold nice and cold and chilled all right and once it's chilled then all you do is sit back and get your corn chips ready and you are good to go good to go it's a good beginning to an actual we talked about that I agree a good appetizer you know it works cool well yes good dish okay we'll be having that after into the show at the end of the show because I'm going to be looking at are very very next one and you know when we talk about that gluten once again people are saying I like pasta what am I going to do is I don't have any possible to not so all the pockets not the whole pasta group out or does it that's the question just across well let's look at the very next recipe okay alright we're going to do kanay Wregget tomato sauce it calls for one 16 ounce package of gluten-free penne a ragu which is corn pasta it calls for 3 tablespoons of olive oil 3 garlic cloves minced 1/2 cup of scallions chopped 1/2 cup of onions chopped 3 large tomatoes diced 2 cups of tomato sauce or 1 and 1/2 min 1/2 teaspoon of sea salt and for basil leaves fresh and chopped I love this recipe I love it because once again people think you know they can't do the gluten at all and so therefore their process is out of the game and so you know of course with all the new stuff out there learn new marketing then of course pasta is back in the game again because you can make the pasta of course they can use corn and then also rice brown rice ok and so I've seen both of those out there in all condos with elbow noodle the fettuccine noodles seen a regular spaghetti noodle and then we're going to be doing a corn noodle which is the pnina tornai premiered in a Wregget and always runs i try to figure out why they call it that and it was actually because that that particular mule has a slant to it for a guy that was slanted blank oh that's it that's it nothing a little homework yeah now we talked about that before we even get to our salt I want to say to you that when you buy your pasta your gluten-free pastas they want to have on your exactly the amount of minutes but it's actually your Wars coming to a boil and you're going to cook it if it says eight minutes or 10 minutes they mean exactly that it's just not the same as regular pasta noodles which take a little bit longer but they are a shorter cooking time otherwise they'll get stuck or you'll have some issues with it so corn we're doing corn a show but there is a brown rice there's a brown rice pasta noodle out there as well and a couple other different ones that you can actually try out but you can still have your pasta that's why it's called gluten-free and delicious today getting free and delicious yes I've already got my my corn pasta noodles already working them again that would be purchased any groceries all your grocery stores everybody's got the gluten-free thing going on now I mean it everywhere is everywhere I'm not even surprised not even in the dollar store yet but it will be so yeah probably already in the dongle thanks adventurer very expensive venture you know you say gluten free is not free the cream cause a little bit more it's going to cost that's true that's a good point I thought about that and gluten-free does not mean free of gluten okay so you're saying that it costs a lot for therefore not free we understand that part that's true I don't think that's exactly where you're trying to go with you know I'm going with something else okay because on the label it says gluten free a lot of people think that means it's free of gluten it's not between the administration back in 2014 determined that a package can help gluten free or certify the gluten free there has at least 20 parts per million of gluten in our product all right so therefore some people who helped serve disease or maybe a gluten sensitivity well if you purchase that product in several parts throughout the day then that can really also have an impact q-tip impact on the lining of the intestine to me be careful that as well even though it says gluten-free before the file sometimes it says sponsored by the Flex Foundation sometimes valcano sometimes they do not even held a certified gluten free see after the circle around it on the package or responsible acts like the silly expound ation just has Scouten free I would be wary of that who is not free of gluten it still has been in it Tony 20 or parts per million but occlusive Li it can still add up throughout the day still have some symptoms as well well okay that's why we're doing this program that's why we're doing this program is program so we know it's not in a corn no okay so I want to fight on we're going to make the sauce actually going to go with the pasta so you're going to actually cut that up for me on with oysters yeah you can dice it okay and um just dice it up and then we're also going to put in that one as well we're going to put in a fresh garlic which I love fresh garlic so while you're doing that and we'll go ahead and get musky rage so I'm going to go ahead and turn it on okay very good very good I don't know how fine that's fine that's fine because you know I want to have a little substance I agree to that sauce I'm going to go ahead and put the olive oil in it is a multi-billion dollar industry honey and so if it's climbing is climbing it's very expensive although some of it because it's been out a while now if some of the prices depending on who's actually producing it it has gotten a little bit cheaper yeah okay but still it's very very expensive it's really a major you know like a lot of things come out on the market its new you know I remember some of different crazes that people got into of course this is not a craze but unless unless you don't have a gluten problem yeah I put a lot of people are like I said 1% estimated that are truly held silly acclaim you get that got a way for me to fee and about 17% I don't even know it and just a lack of under diagnosis people may have silly accent oh we know it it haven't been diagnosed so yeah yeah that makes saying the gold standard really is a biopsy with the endoscopy going to yeah that's the golden that's a golden test gold standard and but you can have a blood test to that can also determine as well well I also read in some research to the saying that if you do not have a food intolerance or celiac disease you began eating the gluten type foods that can also cause some issues for you as well yeah I don't want to go there it that's not what's happening to you okay definitely called the non-celiac gluten sensitivity now you know the other thing to Curtis and we'll put these together I put together in her the other thing too is that people we know we've had this talk before not about the gluten but we've had this talk before about carbohydrates oh yeah over the end of the Locard's the no carbs and all that's all these are kind of in the same circle you don't saying I think people really when you're talking about the low carb no carb that's been going on for quite some time still hasn't really died down completely now people really need to understand the different types of carbohydrates mm-hmm I think they put all carbohydrates in the same boat yes so you have three different types of carbohydrates yes is simple the complex and you have the refined but you say I'm on a no-carb well exactly what do you mean what type of heart are you not eating is it as simple the complex was it doubly fine and so they don't really differentiate between all three of them and so therefore there's a lot of confusion for far as that is concerned so once again is not a no-carb the no car because carbohydrates we spoke about this before on abundant living carbohydrates actually fuel the body you can't not go and say you're not going to do cars you're gonna have a good car okay which is your fruit and your vegetable kingdom and Divine's and you're the girl's group God's original diet is loaded with carbohydrate yeah yeah it's just one toy najin's it's routine it is a carbohydrate rich diet yes yeah well but yes like education but you know that was a booming industry you still going on to butter well now about taking over also and the gluten plays apartment because what's happening is it just want to get amongst the pastas out and sometime people feel they're not going to pasta they're not gonna do potatoes right I could just sweet potato okay not going to the bean group they say cleansing fire them all in the same group and they're just not the same all right they're not the same now surely we need to cut back on them yeah yeah because it's putting some weight on or the joins blades or button types of the tight it the plant-based all the way is what you want to do so I'm just salt paying a little bit here and you know what I'm going to have you do this is don't to smell good oh yeah we're going to go head and put the green scallions in they just have to take their work our word for it honey haha above lastly just get all of the goodies out categories out and this is also a very colorful recipe as well so we're salt and until it gets kind of opaque or a little bit of a clear in the actual arm itself okay and what I'm going to have you do is I want to have you slowly pour in the diced tomatoes first when I move these knives out your way here okay and you're going to slowly pour you and got on one splashing everywhere so just pour it in slow alright okay all the goodies all the goodies how that lycopene yeah ha that's made us hmm alright now I love the color I love the kahega you know I'm napkin let me say here's a napkin never heard of anything it okay we're going to go ahead on and put in dust tomato sauce slowly okay then you back it up a little bit hungry use this get all the goodies out smell good I mean mm-hmm I mean I love pasta dishes all the goodies that go in there as well and we're going to now I'm going to just go ahead and put a little bit of this salt in here now and basically we're gonna let this simmer for a few minutes but because we're on 3abn we don't have them kind of the time factor that we're usually on when you're doing it at home it's going to just cook a little bit longer just mention it all in together that wonderful mm-hmm going to make a nice sauce and one of the things this is going to be last if I'm going to go here on and sprinkle on you can do it spring a little bit of salt over there for me okay okay and really that's basis a so I mean you know and what you can do with that for me as I'm just stirring something we're going to put the lid on is to go ahead on and chop this up very final hello so chop that up for me I'll give me your knife back and now you already know what to do right you're going to put enough in a gather up gather up camp it all up I ain't gonna break this disease it's just it's just a lot more easier to work on it that way yes Luis okay okay and how it's going to be I'm gonna be a good student a good stable beautiful student obedient students car okay okay all right so so let me just show them with that pasta or we got that done it's not yeah tonigh so cut in a slant on it in a slant and this of course this can be in a pasta group on me in a grocery store oh yeah oh yeah oh yeah no we're just a gluten-free what's a gluten-free okay well it well and you can like I said you'll see on there either the word corn or you'll see the word brown rice those are the two right okay um do me a favor I'm going to actually slowly move this into this skillet okay okay you said you want me to do your favor no I know the partner oh but you know yeah oh then I leave okay now I like the sauce because I'm going to go ahead and turn this off make sure it's off completely okay and then make sure that one's off completely and all we're going to do is just I think you can reason why you're doing like so much tomato sauce and also the diced tomatoes is because this type of noodle you see how it's made with that cylinder be really light in shape it's going to take those that saw single up inside those noodles and I'm telling you this is going to be yummy yummy really good okay so you see it's working not really well and you can see that you can have your and they say your cake and eat it too you can have a pasta penne or two - yes even though your book don't have to get it out yeah okay okay this is a very attractive dish and once again as it sits and it soaks up the sauce oh wait if this program is - so how long would you let this sit normally what you know like once again because we're on a set normally what you do is we're going to cook the tomato sauce with all that fixing in it you want to cook it for values a good 15 minutes and then you're going to add in this I'm just doing a little bit faster here because of the show and a good chance to see what looks like okay hmm all right there you go there you have it there you have it there you have it and we're going to go ahead on take that yeah okay so take the bet you'll have to I like to kind of hold on you let me do that I like to kind of sprinkle that regular yeah and then I love basil we go based on our yarn in this work you know and this is such a pretty dish you know and all my possible about arrows he thought they couldn't pass it on boys at all oh it's on long oh yeah all right all right so that's finished I'm going to put a lid on top of it because you know what speaking of pasta pre pasta and al is really free very very hot hot let me bring this is going to go to another recipe and this is another recipe that's probably guten free yeah it agree okay it's called grilled zucchini with sauteed onions it calls for two medium zucchinis cut on a slant it calls for two and a half tablespoons of olive oil or 1/2 cup of onions sliced and 1/4 teaspoon of sea salt okay this is a good one a lot of people do not care for zucchini why is that baby I don't know we did a show one time that we're talking about the whole zucchini group all the different wash group in home squash it squad real all around the squash Lynette showed a pumpkin squash then called peanut squash and peanuts quarter regular pumpkin squash and zucchini and all that whole family group so kids are my favorite vegetable okay and this one I like because I actually have a create a recipe that uses an actual skillet but you don't have to go out and do your barbecue grill a cast iron skillet already got two ridges already we have the lines and revisor and so you can actually do your grilling in the house though okay no no I cold and all that kind of stuff going to budget change in winter summer spring or fall for Runnings you can score directly house and you can do all different things in it but I like to do my vegetables on here okay now this recipe is really easy to do because all I'm going to do is just cut the edges off myself and I also like to cut this here both in mm-hmm like so and then because of the fact that I'm going to do a slanting I actually like to cut on a slant now what was what the slow thing is just just do that's better yeah yeah it's more people like oh I might try that now since it's like that yeah it might be good you know whatever it does you know okay and I'm just going to put these in the bowl okay and I'm going to do one more and then I'm going to have you cut my stick up the onions in a circle okay these guys slanted it doesn't make the set size it's just that it has a very attractive look when it's slanted versus the other tight yeah okay I know I'll put that in a bowl so now this is free abbudin is that right I mean it's my understanding definitely rohini has no gluten in it definitely definitely gluten I'm going to have you do that let me tell you what I'm going to do right now I'm going to take the olive oil okay because I asked for two and a half tablespoons of olive oil and I'm going to just pour it over top of this okay and then the part that I like is just to just make sure that all of them this was going to make those lines and ridges when you make it up okay it circles out yeah he would take a little pickle apart for me I'm going to go ahead and turn my I spill it on I usually use over medium heat want to get the skillet hot and while I'm doing that I'm going to go ahead and put the oil in this one because we're also going to saute onions some time I save a little bit of the olive oil because the name of the game is to actually make sure that the skillet itself stays oiled okay okay that's what we're doing I keep it oiled when I finish using it I hold it back again and that way it stays that because you don't really and truly but people don't know is you're not supposed to really wash these okay no no I know why is that well if you wash them because because the Arne and stuff is actually in the thing itself it's good rust good it can rust on you and then you don't want to rust because you won't be able to use it after that for real okay so one side to come once I make it I just go see it because it's oil on it already and then when I get done I wait for it to cool down and I take my brush and I brush it okay and any residue which the zucchini does not have a residue drug it automatically going to be over on your sides and then on top of that then you just take once again your olive oil and your oil it back down again and then I put plastic over and I put it away until I'm ready to do something else with it kinda reminds me a lot of when I'm doing waffles with my waffle iron it's the same kind of thing you know you know some things if you get more seasoned as their older alright right okay and so with that in mind you know some time you just wanna just call it test fast aren't the cast iron skillet and how long have you how about us number you come out it lasts forever it does last forever I don't want many I can't chew gum and talk at the same time so let me go ahead and put that over here because I'm going to saute those onions you got along is ready for me they're ready to go baby okay so we're gonna saute the onions also as well this is so easy and simple I usually wait for it to get kind of hot and it's just about there now okay and then I'm going to just take each one of these I'm going to just lay it on in okay just lay it on yeah all they been coated with Halloween color already closed in with olive oil and all so let's move this up and you want to get those lines like a spin I mean it's a more attractive look to it when you do it this way and it's also people will say well I think I'm gonna try that zucchini I think I'll try it so I'm going to do that one first assist get these together first okay and it meanwhile we got this good we got we're going to saute those onions now Curtis tell me some of the things that when people are experiencing celiac disease what kind of things I know you mentioned a couple things but what kind of things happens as they as they eat as far as consuming it what goes on yeah well I said before this is the auto immune disorder but the new system simply a text aligning of the intestines and with that you have all types of problems it could mimics irritable bowel syndrome sometimes misdiagnosed now for people ever sometimes symptoms diarrhea you have bloating you have fatigue sometimes people help headache increase osteoporosis and so you may not realize what's going on you may be misdiagnosed and irritable bowel syndrome or especially : also a colitis so all of those things so therefore need to have really have endoscopy and have a box you take an or have attitude test with about 3 2 or 3 different types of ads and blood tests that can confirm it as well with the able symptoms there may be a severe disease and about 17% of people have it and not are not even diagnosed that easy for now that's silly X but then you have people who sa had a biopsy at the butt tab and said no you do not help sillas disease but when they still eat gluten volume rise and a week to still help symptoms that's when we call that non-celiac gluten sensitivity you still held those situations and so and that can be up to 6% and so really there's no real cure it just simply eliminate gluten from the diet okay okay you want to make sure that when the package is says certified gluten-free and certified otherwise I can still have rude enough to between parts per million so sometimes people are experiencing the blurriness and any think it might be a gluten so would you recommend just come off of gluten for a little bit and yeah eliminating God is the answer there's a whole list of you know people think of rooting okay no more wheat bread crackers I mean took my soy sauce it's a whole list of meaning that people probably don't even know or consider that scrutiny see net product there's a whole list but again just do a research or Google search and then look at both lutein and you'd be surprised how many foods or ingredients how gluten in it is more than just a break more that's just the bottom line so below just all you know make sure that you limit your diet of gluten and then see how your symptoms subside amount they can determine whether or not it could be intolerance to gluten you know the thing is that you can try it and you know if you have not dying will be night diagnosed with it could hurt him a lot of quite a few people that have said that they do think they're having an issue with it so then just trying a little bit of it taking cut going off of it and then send you know so I go back one thing at a time right see what's going on okay the main thing today if you do have it and if it's left unchecked so this can lead to cancer the Phonics esophageal cancer cancer the intestines lymphoma I mean we talked about if left on text vitamin mineral deficiency because the body's not absorbing these nutrients then you go into what we call intestinal permeability or better known as simply leaky gut syndrome we have another issue with that and altogether definition as well so again here's some of those symptoms I'll be mindful to minimum to have a bus have to sift some Asians and but the gold standard is endoscopy we have a box of the good items first person a small intestine putting its armor either way yeah yeah you can see that we're moving along here with that and you see was actually getting it to me I think it's more of an attractive look to it when it has a line or something that yeah you know it's very very easy to fix not a problem whatsoever and like you know I have a little bit of the olive oil into her nose oh yeah Allah we love nuclear okay and that puts it back over there oh I'm back down you know I will just go ahead and turn down a little bit yeah only 200 I want them call the fire department okay okay okay please Henry okay now sometimes what I'll do is I'll sauté this and saute the onions as well we don't have time for all that so but you get the gist of it how nice it love em they're compactive nice I appeal yellow with the lines and all you need a little bit it's a little bit of Seward's right they are you doing sister this when you do that or just coat the back row skip it coated yes thank you I wrote it Specter all agree yeah okay alright so we got that finishing up I'm going to death I'm going to start with these right here's a good chance the end of the show to see the end of that meanwhile I'm over here salt and among and getting the onions ready but they're going to be a part of this dish as well okay now so after the others you don't put the onions on top or done is going to go on top at the end of it okay they'll see it at the end of the show as well and so we're actually are going to move into that last recipe okay alright and then we're going to move into this recipe which is actually summer fresh summer fruit kabob it calls for seven all strawberry has it cost the two mediums peaches cubed 2 kiwi fruit cubed 10 black grape 2 cups of pineapple chunks 1 tablespoon of canola oil 1 teaspoon tablespoon of maple syrup and 3 mint leaves fresh and minced okay now this is a real easy quick recipe if a kebab I love it a lot of love it please come on so what you're going to do is you're going to salt on those pineapples over there and I'm going to start because we're actually going to do all these things in chunks okay I'm not into it you know chunks because this is this is a no cooking one here okay and so he's like you know no gluten engines right no gluten in this okay you got you and you want these are going to be tongue so they're going to go on top of the shish kebob so you want to okay I think I did how big a choice yes it's got to be able to go on a stick okay are you too big honey yeah baby oh there you go okay okay okay now this is gluten-free correct yeah I'm just checking goodness me nowadays you never know that's funny how you guys you sure took a picture that gluten free water I should have yeah you sure he'll have them do it again though I was on just put them in there because enough of you gonna have quite a bit they already as it is I'm gonna this away and hold Italy oh oh okay here you go okay there's a okay got those that I have the core I think that one yeah he's got the grapes ready to go so and the strawberries going to be the last thing on there so we're not gonna worry about the strawberries so what we're going to do is we going to begin Kiwi Oh get the keyway now cut the two ends and then I have a shorter nice hair this or honey and I'm just going to take and take the skin off of it and those a lot easier way to do this but we're just going to do this right now you know why don't we do this you know what get your things you can race to take let's go ahead and make that I'll do the other Kiwi because going to do a few of them alright what you're going to put together is you're going to put the canola oil together along with that maple syrup in that container right there and there's no this one if you do it that one okay because that's going to go over top of it not that it needs it because it is a summertime and so because of that you're not gonna have to really worry about it that much so this is going to be what we're going to even a sit that's right that's right it's no or what is maple syrup and maple syrup and I'm going to whisk whisk it whisk it we only want to do a few kabobs on this show here so they at least get to see what looks like okay but they do it what we're saying as far as putting all the stuff together then they'll have a nice amount of kabobs which you'll have at the end I do another program on gluten update the glutton for punishment part two maybe so many different over ten years ago maybe we'll do any in the abundant living yeah series how about that so like it's not worn away no it's not oh it's not okay well that's just go he'll start reading that because I don't to run out of time and what's going to happen okay okay well something is okay now so so what we're doing what we're going to do is we're going to get you got your three kabob sticks right there okay I got angry and what we're going to do is we're going to actually start putting down whatever your combinations are last what we going to do is to tell you our strawberry not sure we take off the stems I don't want all that stay on a decoration oh so we even know when they are ready to eat it they take it all honey that's just the decoration oh okay they'll be fine yep okay sure okay yeah we'll be working with this these group offices the group that's it I disagree give me this you me a pineapple right there mmm okay down here I'll just put that away all right okay now it's time to okay you can give me that knife there too and it was dishes just kind of cleared up oh it was crude oh yeah that's going to be our sauce that goes on top okay take this all all that all that away because now it's time what it's ready okay time for this already I put a training okay and so basically you can do whatever you want to do I'm going to put a pineapple on first now so I'm gonna do something different so I put a peach I'll peach peach sauce and then a an uncle he doing a long ways like that yeah always great under the group so we got this thing down packed about as far as what goes on with the Luton a lot people simply are under diagnosed honey and don't even know it and so they have some repercussions down the line so those symptoms another great point and I'm going to top mine off cuz I'm listening to you I'm gonna top it off but the strawberry okay and then we're going to all you always do eat food at least twice is that the UDM yeah yeah so you see now that's going order there no you can actually do any kind of combination you want to do it depends on you know where you want to go with that we just thought a strawberry is going to be the last thing on there about that oh this is so good and shame I'll go I didn't do that quiet why should go ahead only Noah wait a minute I won't I want to Kiwi and then the strawberry it was pop no no the strawberry is the end baby it will be no I don't want but you only have six strawberries and it's only six sticks that's why I said it a strawberry laughs Oh strawberries the last one okay okay so take that take okay well you already did it now so how we put a hole in it yeah you did okay I'm sorry all right please forgive me okay okay let's do some more is that so you got what three sticks and three strawberry that's why I said well oh you got okay so listed when I was four bird okay that would be mine okay I'm messed up alright okay okay with one more and couch and I'm best grapes on this one the double grapes grapes another Kiwi and then we're home another pineapple and and do you download it they move it move your oh I have another pretty good baby okay okay I'll do my last one I almost start with a peach so we have thoroughly covered that gluten issue yes we are going on Luton and you can still have other things you can eat you'll have your tummy full of all the gluten things out there on the market someone asked me about making a gluten bread you know making my own bread and stuff I'm not interested oh it's too much work I'm a doll that you taught us okay okay so as we get this up here looking kind of different we'll just put some great liner to the top about that I'm not a great one here is she here baby okok this keel it came off good okay oh the Kiwi came off so let's move these down I can have fun with this and you can have your children do it with you they will love that and it has a little sauce that goes on like I said before you don't have to have a sauce on it because you know it's always sweet it I usually to make something the summertime as well but it makes a very very attractive dish very very good I'll put in the refrigerator and get it cool and after we've had two whole meal and that's gonna be the dessert actually had that it's about you you put over there like a sauce or something so very did remain the sauce up that's the maple and the after that goes actually you actually based it on there before you put it in a refrigerator I make it cool okay then also at the end you're going to sprinkle on and we have peppermint leaves just going to go on top as to have that nice cool as it goes along with it as well so we've talked a lot on his program about what's going on as far as the fruit is concerned and almost a lot of pointed out a lot of companies are not going to mention any names though but a lot of companies out there a certain company to extrude Foundation has a lot of information about that and a lot of brands out there that are trusted far as our Dillon vasila gluten as well so but the one make sure that they are certified with the CL foot circle around it or some type of a glue that Foundation Association responsive i certain certain of situations or associations with sugar disease and once again we want to make sure that you've been checked to make sure if you do have that rather than you know a lot of people are saying I'm gluten free or I'm silly act I got celiac disease you know I just think I do I'm not really sure a lot of stuff but I want to go and do the check before you do anything else yeah the whole area of the gluten free out there is special places in the supermarket very expensive side I mean I've seen bread that's made with corn or spelt and it's actually very very high too so just watch what's going on but make sure you're okay yeah so if you get in my wife's cookbook so I think they ever roll at this time and then after that we'll come back and show you the finished product so stay by if you would like to contact the Aikens to find out more about their ministry or if you'd like to invite Kurtis and Paula to present their seminars in your area then you can contact them at abundant living post office box two 873 Huntsville Alabama three five eight zero four that's abundant living post office box two eight seven three Huntsville Alabama three five eight zero four you can call two five six eight five nine one nine eight two that's two five six eight fifty nine nineteen eighty two you may also order their products or get their recipes online at abundant living TV org that's abundant living TV o RG [Music] hello I'm Jason Bradley and we love to hear from those of you who take time to write and call us a viewer in Brooklyn New York wrote us to say I've been watching 3abn for several years now and want to congratulate your entire team as you celebrate your 30th anniversary I love you all and may God bless each and every one of you real good as you continue work for him may this gospel reach the ends of the earth so Christ can come and take his faithful children home I hope to be one of them here's a letter from a viewer who enjoyed our music special hallelujah we're home at last they wrote as I listened to the choir and mr. Larry Goss I just kept wondering where would we be today if there were no 3abn where would we be if there hadn't been a group of believers to proclaim this message to a lost and dying world where would we be if Jesus hadn't touched so many people to provide the funds to keep 3abn going and on the air all these years we simply must do all we can through the blessings the Lord has bestowed on each of us so many of you tell us that 3abn has brought you back to the Lord like this viewer who writes from North Brunswick New Jersey I want to thank you for teaching me present truth she says I have been a Christian since I was 17 and I'm 74 now but I was rebaptised last August and joined the seventh-day Adventist Church I've been watching 3abn since we got cable in 2008 and I thank John Stanton and John McCain on house calls for answering my questions using the Bible I also want to thank Doug Batchelor for explaining to me what happens when we die just as I was asking that question while going through a bout of breast cancer thank you for being there for me and finally this letter that says I left the church at an early age but was rebaptised from watching 3abn we pray for you each morning and evening because you are truly like family to it we can't always get to church but thank God we had 3abn this is truly God station I want to thank all of you who pray for this ministry and support financially each month and if the Holy Spirit and presses please send your tax-deductible gift of 3abn post office box 220 West Frankfort Illinois six to eight nine six thank you for your love and support and may God bless you all during this new year [Music] well we are completely finished with the program work gluten-free and delicious glutton for punishment I am saying that this is really a show that you want all gluten-free items and things you can eat once again plant-based I would recommend they or your new yep when I went off I said where's felt I didn't mean spell spell it's not a party I grew okay so we got that all cleared up okay mixer just as a certified gluten-free so I'm saying all right didn't want to say okay let's go run a circle around zero we made a mango salsa we're serving them with our tortilla chips with a muddled array we did also a tane Wregget noodle and had all that's fixing everything with it you know Gerber and then that Basil's on it and we did we actually grilled our zucchini and we smothered it with onions and then we actually went to our dessert which is actually kabob fresh summer fruit kabobs summer appear in Kabal pineapple and come back here blower what to put on that that's a sauce that we made a little right oh yeah the soft on girl right now so it's always good is always quick and easy once again a lot of work that has to be done too and you can make it up and your family's going to be very very surprised I'll just serve that pasta up with also with some garlic okay deal god this way well that's always one close out jesus said John 10 to knock on that day might have life and have it more abundantly [Music] you

Channel: Three Angels Broadcasting Network (3ABN)

Views: 2,682

Rating: 5 out of 5

Keywords: 3ABN, Three Angels Broadcasting Network, Danny Shelton, yt:quality=high, Cooking demo, Cooking, Healthy recipes, vegan, gluten free recipes, 3abn today cooking

Id: rE841uh2Y7s

Length: 58min 0sec (3480 seconds)

Published: Wed May 17 2017