3ABN Today Cooking with Curtis & Paula Eakins- "Supper Ideas" (TDYC017032)

I want to spend my people wanna spend [Music] moving Lord [Music] hila hard I wanna stand [Music] and they world and people all right welcome to 3abn today cooking program and once again my name is Curtis acres and my co-host would be Paul again very good right on cue thank you holy matrimony 23 years old holy matrimony as at the time of this taping and you're having a wonderful time being married to me is that correct absolutely okay just wanna laugh just then no after popular a whole lot of people laughing all right so now program for today honey it's supper ideas it's supper ideas because people are still trying to figure out what to fix for supper oh hey these are my deals are we gonna give it some idea on what to do for supper okay of course we go to whole gamut we always have the you know main entree we have a starch you know we have a dessert all that kind of stuff is gonna be in the program you know okay so let's go talk first let's because we have a story behind this first recipe so let's go through the list of what me effects you fixin to okay let's do that all right we're doing a sausage spinach quiche oh yeah yeah it actually has a whole wheat pie crust okay and we're also gonna be doing a bean and sautéed red peppers yeah and it's a real good one Curtis alright and then we're gonna also finish with this tofu maple cream and berries mmm sounds good okay how's good it's a little bit of stuff no no you said about the keys now so let's talk about this key stone you did a kiss just recently well how many's program in a way let's talk about that for a moment because we were at a lifestyle facility called Uchee pines Alabama near Columbus Georgia and so let's talk about that for mom because you had a cooking demonstration okay well YouTube Pines is a place that people who don't really want to do the conventional medicine might decide they want to do some more natural alternatives okay and they might have heart disease diabetes cancer and the like and so they go to ug Pines there's other places out there as well they go to ug Pines 17:21 days stay and when they go there they use all-natural herbals and different things like that to get them back on points they do walk less approach this approach okay walking water therapy massage spiritual aspect this approach everything is there and I actually had the honor of actually going to Yugi Pines in 2006 when I was diagnosed with breast cancer and that was my place I went to after I had my surgery and at that time dr. thrash was uh over the place there and they it was just beautiful it was a chance to relax and come aside and rest a while and the whole spiritual and mental to physical all of it was there but I didn't go by myself did I Curtis I think I went with you yes yes you went with me yes we are joined at the hip yes we are and so recently had the opportunity to go to Yugi Pines to do a whole week worth of recipes that included the breakfast to lunch the dinner all the salads that soups everything whole week worth of menus and then have a cooking track and a cooking track was that afternoon so people came into the classroom was able to actually cook with us and so that was a very good experience and I was you know kind of work who you did menu for the breakfast and the lunch for the whole week of those who are registered as well and the first one the first recipes you did worth the spinach quiche was one of them and they went over very very well yeah it was also the one of the first times ever seen my stuff in a larger quantity fast food because normally when we do our programs they just for regular family size with this time it was actually for a larger group who woulda thunk it who would have thought you know you never know where he's gonna come from what he's gonna do but you he's awesome he's always good always good it was good and so recipe Curtis it actually has let's look at the actual menu itself the recipe itself and it calls for two containers of tofu extra firm 1/4 cup of soy Parmesan cheese or 1 tablespoon of lemon juice fresh 1 and 1/2 cup of onions chopped 1 teaspoon of garlic powder 3 tablespoons of olive oil 1 teaspoon of sea salt 2 cups of mock sausage crumbled two tablespoons of nutritional yeast flakes one cup of spinach fresh chopped 1/2 teaspoon a tumeric powder and one whole wheat pie shell okay he's going to tell you quiche was one of my favorite foods my favorite one of my favorite foods and it had it had like it had like I'm gonna go back in a day now okay back in a day you know our quiches had between four and six eggs in them okay all right whole eggs okay and it had a half and a half cheap milks and also had in it cheese's real cheese's alright and so it's one of those kind of a Sunday brunch or it can be an evening kind of meal it's a one-dish meal for one thing and when I really switched over we switched over to the vegetarian first and then we went to veganism I'm like this plant base I had to look like let go a lot of stuff okay and with that in mind just trying to find substitutes for things now I think that's the thing that people want to know how can I substitute something out to make something more healthy and so this recipe you're gonna really enjoy because there is no eggs there's no cheese or anything even the sausage is a mock sausage alright okay so I think that and we bring it back to life bring that case back down yeah I think of course this is no surprise of a lot of people out there the number one killer in nine states is cardiovascular disease cardiovascular a heart attack about every 32 seconds I'll talk about every 40 seconds give or take and so with those two in mind now that's number one number three killer United States heart attacks and strokes and one of the major culprits of that are foodstuffs high in saturated fat mm-hmm the top three foods and that categories milk and cheese and also beef or ground beef as well so this dish is a dish that can contribute to cardiovascular disease so we've taken out and switched out the meat yes with this yes we swept out the cheese the tofu also I think what we also gonna be using a soy parmigiana new zone with so we switched on all those high saturated fatty foods and this is now more of a healthier food for the cardiovascular system so that's why this will be a great substitute for the regular case and if people came from everywhere from the Bahamas from Bermuda yes okay from from Canada they were all there and people who have had keeps before know how it's supposed to taste so this was a real good representation and they really enjoy it they could not believe it alright so we're gonna get started okay I'm gonna have you curds go ahead on and get ready I'm gonna give you a knife so you have you start off cutting those are onions onions okay okay is that knife good for you there yeah this is a that's good if you're gonna chop it up okay and it's going up and a half of that and I'm gonna go ahead on and put in its gonna reach over here and get the olive oil I'm gonna put olive oil in a skillet okay and I like this recipe because you know when you talk about quiches you can actually use a lot of different combinations to go into a quiche all right I'm doing spinach but you know new thing right now all those people using kale okay and you're in their recipes also and then along with that you can do broccoli mmm in the recipe as well and also you can do oh so you've got broccoli I've seen spinach I've seen kale I've done just quiches along with nothing but the sausage by itself oh okay but I like that that greenery that spinach color because it kinda you have that brown and a beige and you have the green everything is about color we eat with our eyes if we are looking at something and it looks good then we're more apt to try it okay so I'm not that girl it goes around telling everybody everything's in the food because you know basically people had this kind of stigma I don't do that and they think that something's up so why she's asking me that is prepare the food let them in just let the beautiful let them swallow it and when they ask for the recipe that's in your telling by the time is too late it's already in the stomach but he already like it to you like you know what I had no idea it was gonna be tasting like that I just chopped up finding that is wonderful you know good I move this around a little bit okay anything about what happened in YouTube - a lifestyle facility there UT Pines it's just outside of a Columbus Georgia and it's been there for over I guess 30 probably 40 years but in a way and the people in your workshop the cooking class they prepared the food then the next day everyone ate the food that they just prepared that day before yeah we did we did they did the kitchen are those who worked in the kitchen actually did the recipes for the larger group right and then we did the ones for our classroom and then we would take it over so they got a chance to go a day ahead and the recipes were prepared they were a day ahead so you knew exactly they're gonna have the next day so we did all kind of things we had waffles and blueberry salsas and we did a lot we did our burgers okay we had two different types of burgers we have sausage meat in the morning and then we had burgers later on we did fry but we just did it mm-hmm we were working in we were working the short world baby and people kept saying it's like regular stuff that I'm used to eating you know and but I knew that was gonna be something different not really not really I tell you I want you to do next crews I'm gonna have you go ahead on and start getting that spinach buddy although we're not gonna use it quite yet you want to take it out his chop it up a little bit for me and we're going to get these onions move in here and just real fine for me no ya don't have to do a lot because one thing about spinach I like and that is it once it goes into anything liquidy it's gonna actually start shrinking up anyway okay that's good okay that's good so we're gonna actually put that over to the side here Oh aside now we need to talk about this rock let's talk about this because this may be a new ingredient for a lot of people and may not be familiar with this type of mark ground beef or sausage let me just say this book aren't on our programs we try to introduce or bring things in that we've already had or we've been out there and testing I don't like to just do something just because it's there I want to test to make sure it's okay because we just don't want it there I tell people if you change the recipe don't say my name but the bottom line is we're out there for you trying to fight figure out what's good this is a group called blight Life Group okay that light life foods they actually make this crumb so it's a sausage crumble Oh calm and we use that in their product and also we did on one of our shows we actually made our sausages from scratch using divided gluten alright so this is a little bit more convenient that we are actually doing right here it's all the brands out there but this is one particular brand that I know we like we like has a nice mouthfeel nice flavor too now what I want to have you do kurz I'm gonna have you go ahead and get the food processor cuz we're gonna have to put other stuff in there and while you're doing that I'm gonna go ahead get some of the other stuff together so we're going to go ahead and he's gonna bring that processor because we're gonna actually have to get that tofu to mimic that of a cheese kind of a flavor all right so what got that's that's going moving and also the other one too as a part of its curve so it's got a couple things to that they may not have ever seen before and the other one is going to be this cheese this is a soy Parmesan cheese it's called what's it follow your heart now this is follow your heart oh yes store in this section that's actually now they got the natural food sections and your regular supermarkets so that's another good one also it looks like smell smell that like mmm stinky snot stalks yeah okay now what you're gonna do is get your food processor are we gonna go ahead okay and start putting the tofu in it so we can get to moving it alright I got that salt hand okay you can go ahead and put that in there for me okay let me good you go okay now this is this is my new tofu it could be that either that or can be any any extra firm tofu you want to use okay sometime you might not be able to find certain things so I try to just make sure go all around babe make sure it goes all around I try to when we're out there and we're doing our cooking schools we try to leave open all the different things or a possibility because some time and people get very frustrated one thing that people have said about our shows that they like is the fact that we try to keep things in regular grocery stores so that you're not going out trying to go to a lot of the health food stores trying to buy stuff so lawyer yours markets they're super super stores have now to a natural food section and I always say they don't have it there and ask them to bring it in okay all right so let's go ahead and spin that around okay just for just a second or so okay and I'm going to start putting some things in okay alright let's just take and get all the goodies out all of gliese don't go around I'm gonna have you now at this point begin to add to this the other ingredients I'll put on yeah okay so go ahead put a nutritional yeast in okay nutritional yeast flakes all the B vitamins aha uh-huh and then we're gonna put in the tumeric powder mm-hmm and then we're gonna put in the garlic powder and then we're gonna put in the salt all right okay okay okay and I'm gonna have you I'm gonna have you just you got your little thing here and what's one minute I'm gonna have you go ahead put the top on it spinning around then you're going to use your little contraction you love to use over there [Applause] okay all right you're gonna go ahead and turn our a little bit more for me here okay all the edges out while he's doing that I'm gonna go ahead and put the sausage on in into the mix this is Mark's sausage smells like acts like has the same personality as regular sausage and this is actually made with a body week Luton as well that's on the market miss Pitt again honey yeah you want to make it real smooth okay [Applause] okay okay the sleeve is going on okay now what we're gonna do now cursed I want you to now would take this your lemon could be the lemon juice in there you're gonna put your little thing I'm gonna go ahead on and put in a little bit of the parmesan in here about that put some in here and a lemon juice here uh-huh it's a lemon juice lemon juice and you're you know the other thing is funny is sometimes people see me with all kind of I am a gadget girl gadget girl oh yeah a girl I can go to store in a minute I can find all kind of gadgets and we found this lemon squeezer that actually does a lemon yep in a circle - all around mm-hmm to give that flavor as well it's one tablespoon of losses nice now you're gonna go ahead and let me do this if I get all the goodies here to go inside okay [Applause] three okay so this is the part in which we want to now take this and we're gonna put it into this mixture yeah get all this off you're gonna see it's got a nice creamy texture mm-hmm mm-hmm that creamy texture is uh whoops that's gonna be your cholesterol such a defect and just clogs up those coronary arteries yes yes yes oh all righty okay it's gonna go in it's got that nice I like the coloring too you know like the tofu sometime when you get it it's got that beige color going on but when you start putting tumeric in there which gives it that coloring also a cheesy color remember now we're trying to assimilate that cheese okay so you don't want it to be all kind of light beige you want to have more of a cheesy texture now that tumeric powders doing that as well as that parmesan - all right I think we got most of it out of there okay okay and now we're just gonna move it in and the last thing we're gonna do is you're gonna put the spinach in and after you do that we're gonna actually move into the actual pie crust that this is going to go in as well gonna put the spinach in okay this was a favorite there at that license office it was a favorite Ridge okay you can make little mini quiches out of this also Curtis mm-hmm and like I said you can put any other kind of that vegetable that you want in it be creative that's the name of the game be creative all right and then we're going to use that last bit of that in a minute so we're gonna look at our recipe to see exactly the pie crust that this is going to go into it is a whole wheat pie crust it calls for one cup of whole wheat pastry flour 1/3 cup of olive oil or 1 cup of rolled oat flour 6 tablespoons of cold water and 1 teaspoon of sea salt okay all right so now we're going to go ahead and get this together this is the actual pie shell that goes with the quiche okay so you're gonna take the old-fashioned oats and you're going to go ahead and put them in the blender and we're going to blend them into a powder mix me now and then people meet me and say that I can't find I cannot that that's enough Oh every now and then they say I can't find any oat flour nowhere so now we're making our own make your own oat flour just coming from the old-fashioned Arthur quick oats old-fashioned okay okay I'm watching courage because this machine look at that smoke yeah that's the flower that's the flower that's the funny this goes up to 15 one more time yeah okay Curtis hold up I was doing smoke oh no it's not smoking that's the flower I won't see the machine smoke no no you don't okay cuz you know okay Curtis okay he goes up to 17 in curse like no no no oh oh I should have told you that I should have told you no no no no no no no no cuz you're gonna pulverize it's almost a real real creaming I'm not gonna be able to anything only should we have to like you're good you're good okay okay okay well someone for that you know that's right gonna have some fun I know you were all right so we're just gonna get that that's how you make that oat flour okay take that long to do that and all the goodies out of the bottom I that thing there so Keisha's ready now we're making a crab in this one so we're gonna take that away I'm gonna actually mix in with that the pastry flour whole wheat pastry flour we talked about this one time before I'm on our program how's it different from the two we talked about the whole wheat pastry flour we're actually talking about a summer wheat flour a summer wheat flour it means that it's not as hard as the 100% whole wheat it's light in texture and its really good for any of your baking needs if you're trying to get a nice crust or something like that okay so we're mixing those two together the oat flour and the pastry flour the pastry flour can be purchased at regular gross again yeah that's where is that B stores okay Hoey pastry flour now we got that going now what I'm gonna do is I'm gonna actually just make a little circle here you're gonna go ahead spring class salt on for me okay no just around oh okay well okay we're gonna mix it in there okay all right okay and now we're gonna take and use the olive oil and we're going to start putting the olive oil in and we're going to drizzle that around I can do that honey I'll go ahead and drizzle drizzle olive oil slow Jerusalem drizzle a slow drizzle this is what makes it come to life as well okay very good now the last part it is is going to be be me cold water and I do want to say that when I do to cold water you are going to be careful with this because if you take and use a cold water and once again you want to make sure and you're gonna see what the crust is going to look like but I put a little bit on it at a time just a little bit at a time to get the texture that I want okay let's knock with that one and then we're gonna start mixing this all in okay okay and this is the olive oil and the cold water okay and once again this is one of the recipes you still have to kind of play around just a little bit okay to it okay okay so now what consistency are you looking for across an actual okay so I go up to about five tablespoons of it it just depends so you got to play around a little bit cuz when you're talking about messing around we it's not like white flour wheat flour has the germ in it so it's gonna take a little bit more to make it up alright and now I'm looking I know the texture of what I'm looking for and what I have right now Oh his position to texture this is a texture you won't get all that dry ingredient out the bottom of it make sure that there's no dry one okay flowers they're just by going around your edges like this yeah okay see how we clean it all up its moist but not too dry but not too yeah went that's right okay now now we're gonna take and we're gonna begin to move the actual flowers up against the side of the bowl so always do the sides first yeah oh why is that well I mean it's gonna be a lot easier you can get may not have enough to do the size to size true ok it's true you kind of you know I do this so much now I kind of just know what I need for the middle part of it and so we're just moving it around moving it around and we got our sides in mm-hm and then as you push up it actually pushes up to the side of the bow it's gonna create the scalloped edges right okay and I like this this one here because it's got like a rugged kind of a texture to me hmm when you look at it all right and then we have a middle piece this is now what we want to be putting down this is also in the middle now hmm so are you gonna be doing hard time with cross I just cannot make any cross then what's the reason I mean not enough water oh they're not using cold water cold water but I mean sometimes people just have a hard time making cross and so you know a lot of our recipes we do on our show we make crust right in a bowl oh that's true yeah if we make them in a bowl I mean we do it with our desserts I'll weed it out gotta go through all those changes no no and this one here is just like a regular pie crust except for it is known to be one you need for the quiche mmm okay and see how it's bitten yeah I'll just take my edges I just go around it okay so see and once I get around like I want to it's coming up on the edges and then I just take my hand and I just go around the edge like that okay see kind of create like a this is not what does crust where you that comes out the pan it's actually a pie crust we call across for a MIDI dish okay if you were going to make something like an apple pie or some other kind of a pie you wouldn't use this kind of dough number one and then you also are going to have more of a scalloped edge different from this with I used a fork you're seeing that do you need to what's work crimp it oh no not this now what we are going to do what we are going to do because of the fact we gonna put that quiche in there they're filling see how that looks here got that rugged look we're gonna take our fork and we're gonna go around now we're going to create holes okay so that the pie crust does not swell up don't get it at all you don't get puffy over it's not gonna pop up yeah okay you got your Greek we create in the little air pockets all right now did you bake this separately you know oh just gonna bake together scenario bake together but that keeps up in there right okay alright alright done the keys earlier and so and the keys you let me hold off honey oh yeah you can do that this is kind of heavy it is happy yes dear mm-hmm are you ready all right okay all right something right in the middle in the middle oh this is gonna work here baby mm-hmm now it looks so cheesy without down a net without the teeth cheater continues color Florida fine eggs and a sodium get the eggs and don't forget the soda don't forget all of that all that all of that all of it right okay all right know what I'm gonna do is I'm gonna go ahead on and move it around okay doesn't smell good you can spot a sausage smells good no that's a perfume that smells go toot oh so now you're moving around around yes even it up even it up mm-hmm pretty great that's a green spinach and yes yeah okay turn around a bit more this way and get it in there and one thing I like about the cross it's the way it's made up it's not gonna sometime you do cross it kind of comes into the actual item itself but not dislodged okay so you can go around the edges once again and I notice now I left a little bit of parmesan over in its recipe oh now that's gonna be sprinkle right on top Idon't top okay okay at the end of the show they'll get a chance to see the finished product okay gonna do the parmesan now or I'm gonna put the parmesan on now in the oven okay see so you know when people see this automatically like oh oh yeah yeah yeah mmm okay that is excellent superb superb so it's gonna go in the oven and it's gonna bake in the oven and it makes about 55 minutes to an hour okay in the oven so we're gonna take that one away because we have another real good dish that I really like to do and I stopped my green beans and red yeppers okay let's go to it all right it calls for 1 and 1/2 pounds of green beans or 1 tablespoon of dill leaves 1 tablespoon of olive oil 1 tablespoon of lemon zest 1 red pepper seeded and chopped 2 tablespoons of chicken style seasoning and 1 tablespoon of basil ok ok ok ok this is not only a good dish it's another one that we did also a ok another way of doing it you know people just like green beans and they just put water in it and a little bit of margarine and salt well we're going to jazz up that is just to boys ok so we've already steamed our green beans already what I'm gonna have you do I'm gonna put a little bit of oil in the skillet once again my olive oil I'm gonna have you chop up the arm red peppers yeah my peppers ready to go all of those honey yep ok alright and that's the size I want it sounds like that yeah alright so I'm gonna go ahead and put the oil in we've got a missions before on our program also a long time we talked about the amount of oils and stuff that we are using and that is if you were to take the pan let it get hot first and then add the oil it would actually go further than just trying to put the amount in your life a recipe calls for 3 tablespoons you could actually cut back to 1 tablespoon or 1 and a half just by heating the skillet first alright that's very very good honey that's good alright that's getting ready hold up my man around in the pan and then I'm gonna have you go ahead on and put those peppers on in it all right this is a big cutting board it is but you can get it right there in the skillet you can do it you can do it so long that's because you went from that in you could have came from the other side with awesome awesome one I without the loss of 100 there you go ok ok no more cutting no more cutting no more cutting all right so we're gonna saute there pepper this is such a pretty dish it's one of those dishes where also say it's a good one for the holiday timeframe when you're doing holiday cooking I'm gonna move that over here just move it under here so I don't wander because you know a lot of people they take the green beans like you said before a little bit of margarine and salt and that's about it that's the world that gets boring yeah so you want to you know it has no color other than the green beans yes now this is gonna give you some color and these are smaller the green beans I'm using also these are a real thin green bean as you can notice and also they're very they're nice for this particular day these Kentucky wonders no you're not Kentucky wonders but they are just a regular green beans yeah you can see there's like a slender green bean that you can actually use as well and we know in our garden we actually grow the kentucky wonders and they forgot to have the name of the other when i have two different green beans actually there's just no kentucky wonder oh okay my grandmother grew kentucky wonder okay okay okay turn it up a little bit here curtis you just turn it up a little bit now you know I'm using it red but you can also in this recipe you can use the orange pepper oh you can use the yellow pepper because we're a heavy amount of vitamin C is coming from once again we are you know we're not cooking the green the green beans we're actually putting them in a steamer and with a little bit of war in the bottom of your a saucepan and we're just going to steam them we're not gonna actually put them a whole lot of water and cook them down because that means it's not gonna have any flavor whatsoever anyway so there's gonna be a colorful dish it's very very colorful okay so what I'm doing is develop the peppers are are getting ready they're getting ready and what I'm gonna do curse I'm gonna actually begin to do a couple things number one I have dill okay and I also have with my deal I also have basil okay so these are two things I'm actually using in this recipe and you can use fresh dill and fresh basil as well and then we have our chicken style seasoning cheese would you explain okay now chicken style seasoning chicken sauce seasoning is not from chicken beef style seasoning is not from beef well stop we used to the beef broth or chicken broth when you're making things well chicken style seasoning is stuff if you think of it like a little broth pieces are the cubicles you put into a cold water or warm water and you make the broth up to go in here vegetables soups or whatever now they have in a powder format which is chicken style seasoning as Curtis said no chicken no be mock okay looks like acts like the assimilation L but it is not okay now at this point cause I'm gonna go ahead and start putting in the green pain and the chickens house seasoning and also the beef style seasoning can be purchased and you have to go to a football part not to a health food store but to a regular grocery a lot of a lot of them are now going there okay this is I love this dish it is so pretty okay it's so pretty with the peppers and stuff in it all right a lot of people honey they've come to us over the years they say that you know I tried the vegetarian diet mm-hmm after a while I got bored yes I'm AM eating the same thing over and over again it looks the same it takes the same there's no real desire there's no real interest because it's just so bland there's no pizzazz so therefore you have to have enough recipes number right and you also have to kind of be creative like like one of the posing programs we did you know I took the oats and made the burger out of it then I made sausages out of it I made meatballs out so you had to become more adventurous which is yeah really what I love doing okay and change things up and also I tell them get a cookbook I mean online we have YouTube videos we have all this out there on the market a lot of reddit recipes are out there on the market changing things up and believe it or not even something like these green beans I actually just at one time I was doing like I said before green beans and just the water all right and then I began to get a little more creative yeah in one of our books we actually talked about all the herbs that match up with different vegetable right so that works out really well it's also so we're going to go ahead on now at this point and we're going to sprinkle on the deal okay all right this makes us have a nice flavor then we going to put on the bass all mm-hmm really loud me up okay I'm going you can smell I smell smell smell also as well all right and this was a big hit at Yugi Pines a big hit okay they were like okay I've never had two green beans like that before and let me spell for those who wondering what about the I never heard of duty parents again like I said before it's a lifestyle facility and it also helps to uh treat Menace any chronic diseases obesity diabetes renal failure cancer heart attacks strokes you name it from a drug less approach and so outside about Columbus Georgia been there for over 40 years but again a very warm welcome your lifestyle counselor so it's really good its Bell you've seen eight yeah Gucci and the word pi yeah lifestyle facility okay I'm gonna sprinkle on now Curtis the chicken style seasoning I'm gonna be using this in a place of my salt okay all right and this is what also helps to give the flavor that we need to have as well okay we see the flavor that the green you got the color this really makes food come alive yes we eat with our eyes with our eyes that's the name of the game you know it looks good smells good people are more likely there's a good mouthfeel mouthfeel and I'm really doing wonders for your family's health absolutely because once again on 3abn its plant-based eating plant-based cooking which means we're no milk no eggs or cheese and all that kind of things in our recipes that we're doing them up and then the last thing on this one Curtis believe it or not it's a little bit of lemon zest okay okay all I'm gonna do is just take and put a little bit of the lemon on top of that I give it a lemony flavor as well so lemon zest lemon zest is just the actual peeling of the lemon okay smell that oh man yeah oh yeah oh yeah they really make it goes it's gonna make those green beans come along come on with all of us that stuff this day okay so now quickly now that's just a little bit we have with just a few minutes before we go to our last recipe how did you move into the vegetarian diet just talk about that briefly just for a moment because a lot of people want to say well you know what's the reason for you been doing it what the health reason is as well but also for your family as well well you know I think one time before one of our shows we talked about the fact that I'm one of ten Sheerin ten six girls four boys and of course we ate everything that wasn't nailed down to the floor we could catch it we barbecued it boasted it and ate it mm-hmm and so when I got to be a little more mature in age you know I have my own family and everything I went to a class and when I went to the class I had just gotten to the church just became you know a full-blown yes jesus loves me Christian all right and when I got involved in the church I went to a class on vegetarianism plant-based now the book they were teaching class and foods I mean I when I got done with that class I took everything out the refrigerator out the freezer out the cupboard and we had nothing to eat basically I mean we just I cried a lot I cried a lot and I prayed a lot and I prayed I did I did I did and you know those things I was so used to eating Curtis I mean you know the things I ate I knew was not healthy it also not got responsibility of my family and I'm concerned about them and in our class the teacher said the husband is the gatekeeper of a home I was good with that and the baby she made another statement he's the priest okay he's the I'm sorry I didn't say I mean gate keeper because she's a cake yeah he's a priest he's the one who brings the family together at the foot of the cross all right but the mother no razor got so excited about what the husband's gonna be doing there okay then she said but not a mother she's the gatekeeper I'm like okay so it does not sound good to me alright the gatekeeper she's the ones responsible for any kind of major illnesses that did go on that family and all the stress that the children go under and everybody says she's got that big responsibility at home the health of the family heavily weighs on the mothers so does most of the cooking grocery shopping for the most part part and so from their eyes I had those not changing I had do a lot of crying I had to a lot of praying okay and believe it or not one of the things I think that really helped me and I still say today and that is Lord God make me hate those things that are injuries to my body mm-hmm okay and I think that just even though I liked it or I loved it I knew I needed to make some changes okay I saw my family healed I saw my own self heal just by making those changes to a plant-based diet and right and so then I just got started cooking and I started asking Lord about it so part of my my master's degree was vegetarianism plant-based cooking alright that's a part of my at my thesis and from there I just been cooking so my love is God first okay and then Curtis I'm right behind go right behind God good and then my cheer and our cheering okay that's a children true then lastly cooking I can stay in the kitchen 24/7 and I'd be happy with that yes you're good you're just I can't you good you're good so cursed with that in mind and that's my quick version of how we got involved in the plant base cooking right that book councils on diets and foods by lnz white and has a lot of information in there a far moving to the vegetarian plant-based diet and so that really got you going and but praise God for that as well well I also say to do one thing you have to remember and that is that it doesn't happen overnight some people can make a change some can't and I think that when people meet Curtis and myself they say well you guys have always been out there you've always been doing that it's easy for you but they want to tell my story and they realized sometimes you want an excuse as to why we can't make a change but we can make a change God is available he's willing and able to make those changes for us sometimes I just work at the fast-food restaurant assistant manager at a fast food restaurant and so hamburgers every single day you smelt like a hamburger I really did in my uniform I mean my taste was so but again I read a statement and that's by the same author I think this page I almost say the page may be incorrect by the way the statements asked this I said look life can be more successfully gained and maintained if meat is discarded who with this diet in Feebles here is the moral and spiritual nature hmm all right and so counsel Dawson fools either 389 or 29 one of those but yes but it's there when I wrote that on a Sunday night about 10:30 that's on a night I was single one-bedroom apartment that next day that Monday morning I became a vegetarian that for me it was that one statement alone and so I realized me you know causes Harkless all such a fat and increased risk of breast now breast can't no men get breast cancer to the prostate cancer and cardiovascular disease but I realized that this died this fast food die impacts my spiritual nature hmm I got my attention so for me it was that for you it was a class it could be for you some other maybe this show here as well but whatever triggers the Holy Spirit works in each other's lives in a different way but for us it worked in a different way but here we are together for such a time as this well one thing for sure that is from a spiritual standpoint your thinking is a lot clearer you you have more energy it's just a difference in when you actually go plant-based and so we're just at all that God gave us the opportunity to come on 3abn and to be able to share with our audience we get many many phone calls emails and you name it from people saying that they really enjoy our programs and so we're just thankful we give all credit all arm to God because if it were not for him it would not be going down that's for sure if we all make into the Kingdom made New Jerusalem mm-hmm we all would be based guys okay that's why I won't get enough say it come on boy do it going to dessert tofu maple cream and berries it calls for two tablespoons of canola oil 1 package of silken tofu firm 1/2 teaspoon of sea salt 1 cup of blueberries fresh 2 tablespoons of lemon juice fresh 1 cup of raspberries sliced 1 teaspoon of vanilla one cup of blackberries 3 tablespoons of pure maple syrup and 1 cup of your favorite granola ok so this is the one part - this really good curse that is trying to make up a dessert it's kind of like a parfait okay and we are using instead of a regular cream half and a half of whatever we're going to be using also our tofu as a part of our cream base okay so what you're gonna do is you're going to go ahead and open it up for me and we're gonna put in I'll give you a window spatulas again here we go gonna put that around the circle there and just went in a circle on edges to move it around and then we're gonna also put in that our maple we got maple syrup is going to go in a little bit of salt and vanilla to go ahead and spin around so it can actually be even as it goes around in there no no no it this has to hold open up baby okay no I'm just gonna say make sure it's like that so it's even all around in here as it's going around okay it actually does a better job at creamy and being creamier [Applause] okay open up and then just spin that around the edges there for me let's go ahead on and can you do that one time there we're gonna go ahead and put the maple syrup in yummy yummy those are pretty good mmm-hmm okay okay and we're gonna go ahead and put this the vanilla and also gonna put that cooperate carbon okay vanilla flavoring no and then we're gonna put in little small teaspoon a bit of salt mm-hmm okay okay [Applause] okay get all the goodies all around there and another circle another Spano well we're going to our last one in which all our lemon juice get the lemon right you do you want to lemon now you got a baby mm-hmm okay I get a chance to use one of my only quick pieces I love one of my toys toys the parfait it's gonna finish up this meal just supper ideas okay put it on top of that it round the circle - all right come on out now oh okay see that's why you have to do it because I did you do I didn't do enough elbow grease oh okay now you see okay yeah nothing come on out I bought a toy and then he used to sit okay you can do it baby just right juice laughs you know what's going on what it clogged up Oh see oh that's the juice right here okay there you got all these dudes right here all right that's not talked about that's it so you have to clean this out every now and then - otherwise the juice won't come out okay-dokey okay ready to go down there yep [Applause] all right now just to that nice flavor get all that you see how nice and creamy it is now really nice and creamy you know I'm gonna do curse I'm gonna take and put that in a bowl because gonna be easier for you to go ahead on import well I was gonna put it in a bowl I don't have a bowl so we're not gonna do that okay um except that I'm going to get a bowl Emily oh you want me to get the ball you can't you just keep talking oh you want okay let me sit make sure I'll get a clear Bowl that's large yeah I'm just making one trip here not real large I think that's all right over the ball over there okay that's the ball you want that's the boy I'm going to get I think it's a clean bowl so I'll be back okay okay alright alright so go ahead and so what we're gonna do from here while he's gonna get the bowl is we gonna put raspberries and we got blackberries raspberries and blueberries yeah uh-huh see there I'm talking about this is what I'm talking about now you're gonna go ahead and pour all that go ahead and pour it into this bowl right here babe okay okay all right let me take that watch it soft and it all right okay all righty so we point out there that's that's gonna go as the in between filling take the place of a half-and-half or some kind of a cream it's gonna go on a product itself mmm-hmm yeah yeah it's good huh yes yes okay now it's time to put the parfaits together okay so you're gonna do one and I'm gonna do one we're gonna have our granola at the end and took this just hold off and wait for you to come back I love this particular one it's very light very very Airy it's a real nice dessert to have as well and so we're gonna start off with some blackberries okay now you can go ahead you go ahead first let's put this in the middle in the middle I'm gonna follow your lead okay so we're gonna start off with some blackberries at the bottom okay blackberries oh you want me start off I'll take what you do yours and then I'll follow you how about okay okay so berries at the bottom I love blackberries and I love you and so now you're gonna go ahead and put some blackberries in yours okay and then go ahead and start with you know what I'm just gonna take in hand because I was having the time there with the raspberries oh that's berries in I got the rest Birds yeah I get you some raspberries you go all right getting this perfect together honey trying to put a little bit of the sauce on mm-hmm mr. sauce okay middle there this is excellent superb all right there you go let's see if you get there blueberries trying to get it right in the middle without touching the sides of the glass without touching the sides yeah we're coming down to tell people if you're interested and my wife cookbook that the Terra cooking made easy and global vegetarian as well I think we have a role so let's go to role that this time and this is how you can make your order for today if you would like to contact the Aikens to find out more about their ministry or if you'd like to invite Curtis and Paula to present their seminars in your area then you can contact them at abundant living post office box two eight seven three 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 - 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 well we're excited because we've actually finished the program Curtis and teamwork teamwork a good supper meal here together really a summer meal there's no way milk eggs cheese or anything what we made today was we actually made our spinach sausage quiche [Music] yes made our green beans and look at the green beans with that red pepper colorful dill in it the basil in it and lemon zest Oh hmmm finished off with our parfaits which was fresh blueberries look at the layers mine's a little bit of granola on top of it okay okay one so I mean one of the camera crews gonna Indian wrestle me on that one right there so I don't know he might just win honey okay cuz that's because he's gonna wrestle you for yours because I'm taking mine on a road myself okay well maybe I need to rethink [Laughter] wonderful one for program and something that we can taste at this time maybe you know we can for face up like that jesus said I come that they might have life and have it more abundantly see you next time [Music] you [Music]

Channel: Three Angels Broadcasting Network (3ABN)

Views: 4,332

Rating: 4.942029 out of 5

Keywords: 3ABN, Three Angels Broadcasting Network, yt:quality=high, Curtis & Paula Eakins, Supper Ideas, Healthy food, vegetarian, vegan, plant-based food

Id: 0Cy5d-FdDuo

Length: 55min 30sec (3330 seconds)

Published: Wed Aug 30 2017