[energetic music] ♪ ♪ - Hey, guys. My name is Claudia Deen, and I'm married
to Bobby Deen. I'm a certified health coach, and I'm very excited
because today I'm going to be cooking lunch
for my dear mother-in-law, Paula Deen. These meals are gonna be
completely vegan. So I want to tell you a little
bit about the ingredients that I'm gonna be using. So I bought some maca powder,
which is a root that has a little bit
of a sweet flavor, and it's delicious
for desserts, and it's great for a woman because it helps you
to balance your hormones. I also got coconut sugar that I'm gonna be using
instead of white sugar, and coconut sugar is great because it's very natural, and it has a very low
glycemic index. So for those who have
any sugar problems or diabetes, this is a great alternative, and it's completely natural. I also got some cacao powder. So instead of using
the traditional cocoa I'm using cacao,
because it's more natural. It's raw, and it's basically
straight from the bean. Like, they just
crush the beans, and then you have
your cacao powder. So I also got coconut oil, and coconut oil
is one of the oils that have
the highest smoking point, so it's great for cooking
at high temperatures. When you use, like,
olive oil, you can burn it. And the one that I got
is butter flavored. So these are basically
just alternatives, like very healthy
alternatives, to your traditional
ingredients. So let's head
to Paula's house and let's make it happen. Fingers crossed. I so hope
y'all are enjoying the show. And if you do. Be sure to click like,
subscribe and notification bell so
you'll never miss a video. And we'll be
right back after the break. [gentle music] - So Claud is gonna teach me
and you today some really healthy options
for, like, our salad. Is that right, baby? - We'll find out. - Okay, we're gonna
find out. - Okay, so I thought,
because here in the South everyone's very-- - Has anybody ever told you,
you have a southern accent? - Well, I'm more southern than-- I'm more southern than y'all. [laughter] - Yes, you are. - So we're gonna make
a vegetable quinoa. - Okay. - And I'm also
gonna make a salad, and we're gonna make some
energy, raw protein truffles. Let's call them truffles. [laughter] - Now, you and Bobby cook
a lot of quinoa, don't you? - Yes.
Okay, so quinoa-- - Don't waste that top now. - I know, I'm gonna leave
this just for you. - All you want
in the trash is this. - And this, right?
- And that, yes. - You can bled that
if you want. But anyhow,
so and that's why I picked-- I thought quinoa would be
a good idea for you... - Uh-huh. - To make today,
because quinoa-- - You know, it's something
I never cook. - Yeah, and quinoa is great because it's one
of the very little plant foods that have all
the amino acids, which makes it a full protein.
- Oh, okay. ♪ - You don't need
the chicken or the meat or the shrimps or anything...
- Okay. - Because it's
a full source of protein. - Oh, okay.
- So that's why we make it. - So it's just like
eating meat? - Yeah, I mean,
nutritional-wise, kind of. - Yeah, and you decided
just to, as a personal choice, you just wanted to--
- Yes. It's just that--
and you know what? I find it really easy. Like, people--
- Really? - Yeah, people like--
you will think, like, oh, when you go
to a restaurant or whatever, but I find it really easy. Like, you can make
anything vegetarian. Like, I've come here and I've
eaten, and you haven't noticed. So what I'm making here...
- Uh-huh. - Just to give you an idea,
I'm basically-- So I just made these
for Bobby, like, two days ago. - You're not turning him
into a vegetarian, are you? - No. He'll eat
whatever he wants. - No, he loves his goulash
too much. - I know he does. So I think--
I usually just work with whatever I find
around my kitchen, and I don't measure. I just, like, get creative
and just throw the stuff. And these were the vegetables
I had in my house, and I thought
I could recreate this for you, because it turned out
so good. So quinoa is
one of those things that I feel doesn't taste
like anything. Like rice.
- Right, right. - Like, it doesn't
have a strong flavor, so you can do
whatever you want with it. You can make it sweet,
You can make it savory. You can make, like, a salad. You can make it cold.
You can make it hot. So it's very, very versatile, and this turned out really good, so I thought it would be
a good idea to make. - Plus, it's very easy
to cook, isn't it? - Super easy.
I already have it on the stove, so what I do is, you can do it
with some sort of broth. I just did it
plain with water, and I put a little bit
of coconut oil just so it won't
stick to the pan. - All right, now how much
did you put in that pot? Maybe a cup of quinoa? - Yeah, and two cups of water. So it's the same as rice. - Okay, as rice.
- Mm-hmm. - What is this? - That's coconut oil. So the whole thing is that
there this coconut oil-- - And I kept mine
in the refrigerator. - Well, we--
oh, no, you don't have to. - You don't? - It's like oil. Do you keep oil
in the refrigerator? - Uh-uh.
[laughs] - Well, so this one
that we just found is butter-flavored
coconut oil. So what they do--
- No! Where is it? - Right here.
- Ohh! - So just--you don't have-- Yeah, I mean, it doesn't
really taste like oil. Smell it, smell it,
smell it. - I taste the butter. - Yeah, you do, right? So what it is-- - Yeah, it's kinda like
that popcorn-- - It's like popcorn, yeah. - That butter that you get
at the movies. - Yeah. - But I do want to show you
this little trick that your husband taught me. Bobby. All right,
these tomatoes right here. He said, "Mama,
don't stand up there and cut each little tomato." So you put your tomatoes
in your lid with the deepest part up. See?
Your deep part. And then you set it again
with your deep part up. - And you grab a hammer? - No.
[laughter] You don't get a hammer. - Oh--oh, wow. - And you just
slice through like that. - It's like magic. - I know, and you've got
every one of your tomatoes sliced at one time,
my precious. - Well, it's funny because
Bobby never does this at home. - He doesn't?
- Maybe it was Jimmy? - No, it was Bobby.
It was Bobby. - I've never, ever
seen him doing this. - Yes.
- Oh, it's like magic. - I know.
So much quicker, isn't it? - I mean, it's literally
like magic. - You dropped a piece.
I'll take it. Look, I'm eating
my vegetables. - I thought you were
gonna like... - [laughs]
No, I wasn't-- I wasn't gonna give you
crushed tomatoes. - So what I'm
gonna do is, like, I'm just gonna
sauté these veggies with more coconut oil,
but it's just gonna be-- - You're gonna
sauté the veggies? - Mm-hmm, but I'm just gonna
do, like, very low heat. - Okay. - Because I don't
want them to burn while the quinoa
is finishing cooking. - Yes, yes.
- So-- - How long do you cook
your quinoa for? - I just put it
for 20 minutes, and I'm like,
okay, it's not ready. So usually whatever
the package says. - Just go by the instructions
on the package. - Yeah, exactly. I hope
y'all are enjoying the show and I want to hear from you. Tell me what recipes or videos
you'd like to see me make by just leaving a short
comment below. Now, let's
get back to the show, y'all. [upbeat music] - So we have asparagus,
green bell peppers, cherry tomatoes,
carrots, green onion, parsley and the garlic that's already
looking pretty here. - I'll bring the pot to you.
How 'bout that? - I have a sous-chef,
and her name is Paula Deen. Not a lot of people
can say that, right? That Paula Deen
is their sous-chef? - I'm your sous-chef. - I feel very honored
to be cooking in this kitchen. - Well, thank you, baby.
- It's true. - I feel very honored, uh...
- Let's just cook that. - That my daughter-in-law
loves me enough to come cook with me. - Is it weird that somebody's
in your kitchen, using your stuff,
cooking for you? - No. - Right?
Wouldn't that be weird? - No, no, I love it. - Like, does it make you
wanna, like... - Well--
- Like, "I wanna cook that!" Or, "I wanna do that." - Well, like, I interfered
with your tomatoes, and I interfered
with your bell pepper. - What's next?
[laughs] - I don't know.
Give us time. - Give us time. Okay, so I'm gonna
start with this. And this is gonna be-- this is a very simple salad
that I-- - You just got spinach leaves. - That's spinach, yeah. The original recipe
calls for, like, goat cheese, but we're not gonna use cheese, because it's
gonna be all-vegan. - Good.
- So I'm gonna make-- - This is vegan?
- Oh, yeah. And you're gonna like it. We shouldn't have
told you that until the end. - Oh, I don't care. - But, uh, I'm gonna put dates, and my mom doesn't put dates, but basically we're just gonna
do the candied walnuts, and-- - Candied?
- Candied. - Those don't taste
candied to me. - But they will be. - Oh, you're gonna
candy them? - Yes, we are. So what I'm gonna do
is that this time I'm gonna use
the same coconut oil., So instead of using butter, this is a good alternative. So I'm just gonna put some--
- Yeah. Some? That was a
Paula Deen tablespoon. [laughter] - Yeah.
- Just a little bit of oil. - That was, like,
a heaping tablespoon. - It doesn't matter. So I'm must gonna
put it there. And then--
this is a lot. We're probably not gonna
use all of this here, but-- - Good, because
I've been eating them. - No, you can eat
all you want. But they are so good
that you can just keep them in the fridge. So I'm just gonna
put it there. And then I'm just
gonna put sugar. - What kinda sugar is that?
I don't-- - That's coconut sugar. It's, like, the same ratio.
- Does it measure-- Okay, it measures the same. - Yes, so if you're baking, you know that one cup
is one cup. - Let me have
one more taste. - It's about 1/3 of a cup. - That is delicious. - It is really good. So when you candy
the walnuts, you want it to be
at a low heat, you know? - Yes, 'cause they
will burn. - Oh, they will
totally burn. - I think your veggies
need a little bit more coconut oil. - I think they're fine. - You think they're fine.
[laughs] Okay. - I'm just gonna put
the rest of the veggies. - Okay. - So--ooh, this is so heavy. - That's a heavy board
for a little girl. - I don't know if this
was a good idea. There we go. - You know, it's so hard
to go into somebody's kitchen. - Somebody else's kitchen,
yeah. I'm gonna just--
- And cook. It's very, very hard,
y'all, to-- - No kidding, right? - Yes, but you're
doing great. - Am I?
- Yes! [chuckles] - I'm gonna put
some salt and pepper here. That's the only thing
I'm gonna put in the veggies. - Okay. - But basically
what we're gonna do is just pour
the quinoa in there, and that's it. - Oh, okay. - So and then
we're gonna mix it, and that's it. - So Claud's putting
a little bit more coconut oil, y'all, in the nuts. - Yeah, and I think
that's one of the things that you kinda have
to eyeball it. You know,
you put a little bit, and then if it's all melting,
you put a little bit more. - Right, right.
- So... But in the meantime, we're gonna start
working on the dessert. So basically what I do, I just do, like,
the little crack. - Uh-huh,
and take the pit out? - Then I open it and take--
like, it comes out really easy. - Uh-huh, uh-huh.
- So it's not-- I mean, it's not a big deal,
you know? So I'm just gonna
process this, and you can use
a blender at home. - So you'd already taken
the pits out of those? - Out of those, yeah,
but you can just use a blender if you don't have
a food processor. - Yeah, and you can just
almost split them apart with your fingers, y'all.
- Oh, totally, you can. Yeah, so-- - Pull that pit out. What are you doing
with the dates? - So I'm just gonna make,
basically, a date paste, and how you make date paste--
- Is this gonna be dessert? Wow. - It's magic, see? - Yes.
- It's a date paste. So all you do
is just blend the dates, and there you have. - So... that's our dessert? - Yeah, dessert is served. There you go. [laughs] - Thank you.
- You know you'll love it! - Thank you.
- Those are dates right there. [laughing] I'm just--
- Thank you, Claud. - Well--
- My dessert. - Okay, that's not dessert. All you have to do
is with your beautiful hands, you're just gonna mix
all these things. So this is what we have.
We have natural peanut butter. - Okay.
- And you wanna make sure when you get it at home that you get the natural kind, and the natural kind, the ingredients
should only be peanuts and maybe sea salt,
that's it. There's nothing else.
- Okay. - There's no sugar.
There's no additives. There's no nothing. It's just basically
crushed peanuts. And if you cannot find it,
you can just get raw peanuts or roasted peanuts
and just put them in a blender or a food processor. - Grind them until
they become peanut butter. - That's it. And what I find amazing
about this dessert is that you're gonna
have a combination of sweet...
- Okay. - Bitter and salty. - Okay, now
I'm putting it all-- - So it's gonna be like
an explosion of flavors in your mouth. - It sounds perfectly yummy. - Okay, good. So you're just
gonna mix this, and you're probably
gonna need your hands. - Okay. - But in the meantime, I'm just gonna throw
the quinoa, which is ready, with the veggies. Okay, so we're just gonna
mix the quinoa with all the veggies,
and that's it. There we go. - And my son has to eat
this stuff every night? This kinda stuff?
- Oh, he loves it! - You should see him. - My son loves this stuff? - He asks me--he asks me
to make it for him. - No.
- Yeah. - Does he ask you to make
this dessert? - I think Bobby
eats healthier than me. You're gonna love that.
- I am. - Yeah, you're gonna
regret everything you're saying right now. - I'm not saying anything. Now, you're reading in
to words. - Don't go anywhere. I so hope
y'all are enjoying the show. And if you do. Be sure to click like,
subscribe and notification bell so
you'll never miss a video. And we'll be
right back after the break. [upbeat music] - I'm gonna finish this up.
- Okay. - And I'm just gonna do
a very simple vinaigrette. - Okay. - And I'm gonna
combine olive oil, apple cider vinegar, and then I put
a little bit of salt... - Uh-huh. - And a little bit of pepper. And the secret ingredient, more sugar! [laughs] - Oh, good. - So I just put
a little bit of sugar. - Uh-huh. - So let's taste this. - Okay. - Have a little taste.
- I want to. I have to do it
with a spoon. - Does it nee more
apple cider vinegar? - No. Might need a little bit more
of that coconut sugar. - So what I'm gonna do is we're gonna finish
cutting these little dates, but these ones we're gonna
chop them in smaller pieces. - Okay. - So that they can be, like,
a surprise. - Okay. - In the salad. Ooh, I'm getting so hungry. - I'm hungry, too. All right, do you want me
to start rolling these in balls? - Yes, so usually what I do--
- Show me how big. - Okay, please taste that. - Okay. - Taste it and tell me
it's not delicious. Paula, tell me it's delicious. - It's delicious. - [laughing] Come on! - It's delicious. - You don't like it?
No, you have to like it. - It's delicious,
I'm saying. [laughter] - So to me the secret
ingredient for a good quinoa, no matter what you put,
is the juice of half a lemon. It brings the flavor
to a whole different level. It's so good. So I always do that. ♪ - Claudia, it really does
look delicious. - Doesn't it?
I think you're gonna love it. - Oh, the salad. Love the dates. I tasted your candied walnuts. They're incredible. - Let's see. - Mmm. - [chuckles]
Mm-hmm? - Mmm. The salad is so good 'cause you put
that sugar in it. - Mm-hmm, and I think
the apple cider vinegar gives it, like, that
really strong, acidic flavor. - A little twang.
- Mm-hmm. So it's a good,
like, contrast. - But the dates. - And the candied walnuts
are amazing, too. - The candied walnuts
are incredible. - Let's try the quinoa now.
I wanna see if you like it. - Okay. It looks like it needs
some butter. - Get some veggies in there. - Okay.
- Okay. No. [laughter] - Mmm.
Mmm. It's delicious.
- Mm-hmm. Do you feel
it needs butter? - Well, yeah. [laughter] - I shouldn't
have asked that. The answer is always
gonna be yes. - Not really though, because I'm-I'm getting the-- the, uh, fat from
the coconut oil. - Coconut oil, yeah.
- Mm-hmm. - And also,
do you get the lemon? - Mm-hmm.
- That's so good, right? - So this, like I said,
like, this is a complete meal, because you have
your protein in the quinoa, and it also has carbs. You have all your vegetables,
clearly. And you also have
healthy fats from the coconut oil
and from the walnuts. - Uh-huh.
- So it's a complete meal. - But it would also
be good with, um... like, pork tenderloins
sliced in it or chicken. - You can put whatever you want.
- You know, for meat lovers. - Mm-hmm, you can serve it
as a side dish, but it can be
the star of the plate. - Mmm.
- Good? - It really is good, y'all. - Yay! I passed the test. - Yep. - Now let's move to this.
- Mm-hmm. - I know they look interesting, but they're delicious. They're great,
this is great, also, like,
before I work out. So let me tell you
a little bit. So the peanut butter
has tons of protein. - Before I work out?
- A workout, yeah. You work out, right?
- I don't wanna work out. What are you saying? - Before a workout.
- You and me? - Yeah, no, before a workout. - Oh, before a workout.
Okay, I-- - It'll give you energy, and usually how I do it is I roll it cacao powder
or in hemp seeds. Hemp seeds has a lot of--
- Or sesame seeds. - Or sesame seeds. Whatever seed
just for presentation. But the taste
is just delicious, so I want you to try them. - This salad is incredible. - It's good.
- Well, listen... Do you have any more of these
wonderful candied walnuts left? - Mm-hmm.
- Well, why don't you pour them on this little
plate right here, sister. - What are you thinking? - I'm thinking that
those peanut butter balls are not my absolute
favorite dessert. [chuckles]
- Hmm. - But if I stick some of these
candied walnuts on 'em... - Now they will be
your favorite dessert. - Mm-hmm. - And they're so warm
and delicious. - Oh, yum, Claud.
- Mmm. - Yum. Doesn't that make
all the difference in the world? Mmm. Mmm. Mmm.
- They're really good. What's wrong with peanut butter,
dates, and candied walnuts? - That is delicious.
- It is really good. You can roll them in there.
That's what you can do. Just roll them in
whatever you want. Mmm. - So you have
your whole meal. All vegan, healthy,
vegetarian. - You know,
I'm just a nut lover. - Mm-hmm. Thank you so much for
having me in your kitchen. You're a wonderful sous-chef, and I can tell everyone that
Paula Deen was my sous-chef for a meal. - This was so good, Claud. - I'm glad you liked it. - I mean, it's delicious. And... the nuts are really-- Oh, thank you. The nuts are really the trick. - For them.
- Mm-hmm. - 'Cause it just
takes that sweet. Without a doubt,
you know that's dessert. - Dessert, yeah, yeah. - And the quinoa--
the salad is insane. - Yeah, right? - It makes me feel so good to know that my son is living with
such a wonderful, clean-cooking woman. - Yeah, well, he cooks
more clean than I do. [laughter] - Well, I thank you so much
for taking the time to come over and spend the morning
with me. Delicious, y'all. - Thanks for having me. - So maybe it's not too late
for me to change my evil ways. [laughter] Thank you so much, darling.
I love you. - I love you, too.
I love you, too. Thanks for having me. - And until next week, you know I'm sending you
love and best dishes, and I look forward
to seeing you all next time. [chuckles] - Bye. - I hope y'all
have a daughter-in-law as sweet as mine. Hey, y'all, it's Paula Deen. Now, if you enjoyed this video,
be sure to like it and click the subscribe button
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