Patio Gazebo Design Ideas

- the thickness of that meatcannot be taken lightly. that is just, it's almostbreathtakingly beautiful. i didn't actually needteeth to bite through that. i could've used pure gums. (upbeat music) good morning, everyone, it's mark wiens with migrationology.com in new york city. we are out this morning,it's about 7:30 a.m. and we are gonna start thismorning with a monumental

place to eat. we're walking over to the subway station, gonna head south to lower manhattan. (speaks foreign language) we ended up buying themetro card which is a card for the subway and thenyou put credit on it. we are trying to figureout the station now, walking down to the train. we got off the metro at2nd ave and the restaurant

should just be a short walk from here. i'm getting excited. the legendary, the historic,the home of the ultimate pastrami sandwich in new yorkcity, katz's delicatessen. though i have visited newyork city a couple of times, this is gonna be my firsttime to ever eat here. hello.- here you go. - thank you.- enjoy. - [mark] we gotta keep this,we gotta keep this, i think.

what's the differencebetween the reuben pastrami and the pastrami sandwich. - [man] it's just thetexture of the sandwich. we can make the reuben with the pastrami, and it comes with russiandressing, sauerkraut and swiss cheese. - it's just after 8 a.m.right as they have opened this morning, this isthe perfect time to come because when you comehere later in the day,

it's normally just absolutely packed out and you have to wait in line. right at the entrance,they give you tickets. then after that, i'm tryingto figure out the system, but then you walk to oneof the bar counters here and you place in your order. they have the menus up atthe top and so i have just placed in my order. - this is eli.- and this is eli.

- his server.- my server. - gonna make him very happy. - [mark] oh yeah. - everything's gonna be fantastic. - thank you, man.- no problem. - oh yeah.- this is the corned beef. - [mark] corned beef, okay. - [eli] for my friend, what's your name? - mark.- mark.

this for you and your wife, mark. - oh man, thank you. eli has just sliced me a freshpiece of the corned beef. oh yeah. it's tender, you can taste the saltiness and the light spice. so what time does it startto get really busy here? - about 10:30, 11 o'clock. eat all of this, don't embarrass me.

- [mark] okay. - give some to your wife. (mumbles) table. - [mark] this is the pastrami? - yeah, man. you guys know what you want? (laughing) - thank you.- you and your wife. - [mark] awesome.

- [eli] wait until you taste that. you're gonna jump for joy. - it's time for my tasteof the pastrami now. you can see that ratio,that outer crust edge, that pink interior with the fat. - [eli] fat, good stuff. - that just melts in your mouth. oh, reuben. that's insane.

- you two slugs, get up here. gonna be a great day. - my joy and excitement right now is at an unparalleled level. i got my tray of food andthe main thing that i wanted, that i have to eat here,that you have to eat here when you come to thisrestaurant is the pastrami. you can either order justthe pastrami sandwich or you can order thereuben which is a sandwich

that includes pastrami. i went with the reubenand it also includes some russian sauce, plussauerkraut and i think there's some cheese on there as well. and then i also, i could not resist trying the corned beef so i hadto a half of corned beef, all on rye plus a side ofpickles plus a side of coleslaw. these are possibly the most beautifully exploding meat sandwiches.

this is the reuben with pastrami. the ratio of meat tobread is just an absolute sensational thing andthere's sauerkraut on here and then that sauce and yeah,and eli really hooked it up with the samples alreadyso i've already tasted the pastrami and it isabsolutely ridiculous. look at this thing just steaming away. the thickness of that meatcannot be taken lightly. i am a big fan of taking big bites,

but this is the next level of big bites. that'll just make you,that is an eye closer. it's so tender, it's perfectly salted. you can taste that pepperycrust on the outside and then with the russianmustard i think is a little bit sweet plus the cheeseand the sour crispness of that sauerkraut. what i love is that the juices and the fat of the pastrami havesoaked into the bread.

i probably have somethingon my chin and lips. but when you hold thebread on your fingers, it's still dry on theoutside, but that fat and that juice has madelike half of the bread gooey and just full of juices. i might add some more mustard. there's no way i'm gonna lift the lid on this sandwich, so i'mjust gonna put it on top. oh yes, just look at the amount of cheese

that's hanging out of it as well. the mustard is awesome, thatbrings it to another level of flavor, it's a littlebit sour and you can taste that turmericy flavor to it. halfway through my first half of sandwich, i think this would be anappropriate time to take a bite of the pickle. there's two differenttypes of pickles here. this one is more of agreen looking cucumber

and this one looks likeit's been brined for longer and i think that is the tomatillo. maybe a green tomato pickle. i love pickles too. it's salty, it's not sweet at all. this is just a kosher pickle. this one definitely hasmore sour taste to it. it's been pickled for longer. i'm gonna go ahead and moveover to the corned beef.

this one is just the cornedbeef, it's a half a sandwich. you just have to admire howmany layers of corned beef are in here, two, four, six, eight, at least 10 layers of meatare filled into this sandwich. the corned beef is awesome too. it's not as tender as the pastrami. because it's corned beef, ithas that saltier flavor to it. very good as well, but ithink i gotta give it up for that pastrami, itjust needs some mustard,

some more mustard. the meat goes so welltogether with that mustard. we also got a side of coleslaw. let me taste the coleslaw. a little bit sweet and tangyand very creamy and milky, and then the cabbage has avery crisp texture to it. i gotta try this as well. as soon as you bite that, you have to. it just explodes with juiceso you have to make sure

you get all that juice. has a wonderful garlicy taste to it and then that's amazing. it's tart, it's nice and sour, it's salty, it's garlicy and it's so juicy. the tenderness of thatpastrami cannot be exaggerated. you could use everytender adjective possible to describe that and you wouldnot be able to exaggerate how tender and how flavorfuland just how beautiful

that pastrami meat was. that was insanely delicious. the corned beef was good butthe pastrami just blew it away. that was definitely a lot ofmeat to eat in the morning but i'm really glad thatying and i came here as soon as they openedearly in the morning because it was the perfect time to come. no waiting in line and now we get to burn all of that beautiful meatfor the rest of the day

walking around. we're just gonna kinda walk around. i think we're in the lowereast side area of manhattan right now, we're gonna walkon over towards chinatown. maybe take a look at brooklyn bridge and just kind of wander today. we made it successfully to chinatown. i love chinatown, so much action happening and so many good restaurantsthat we have passed

but we're gonna keepon walking all the way to the bridge, gonna go take a look at the brooklyn bridgeand then maybe come back to chinatown for lunch. ying saw the cherriesand she could not resist. we just ordered a pound of cherries. that should be (mumbles). it's 59 cents per pound. this is one dollar.

is it one dollar? - thank you.- thank you. yes, nice to meet you. (chattering) thank you. we made it to the east river, have the manhattanbridge over to this side. brooklyn across the river and then the famous brooklyn bridge.

we are walking through chinatown again. chinatown is awesome in new york city. it is really as closeto china as you can get without being in china. it's amazing, you can getso many food ingredients, so much of everything youcould possibly imagine. can we have that spicybig tray of chicken? - [waitress] with noodles? - with noodles, yeah.

since we were walking around chinatown, i had to come to this restaurant,it's called spicy village. thank you very much to montyfor this recommendation. this is an awesome little place. you walk in here, it'sjust a small restaurant with maybe a half a dozen tables in here. they do have a full menu on a paper but then they have theirmain specialty dishes listed and pictured on the wall.

the main dish that i had to try here is the big tray chicken, i wasjust looking up this restaurant and someone wrote about itfrom the new york times. he said he went into thekitchen and saw how they make it and they add a unique mixtureof different ingredients into the chicken includingoil and budweiser and then fry the chicken and then drain it and then fry it again andthen it goes into a spicy chili filled broth with szechuan peppers.

you can smell the cumin inhere and i got it with noodles. all of the chicken is down here below and the big pile of noodles,i think there's even some potatoes in here. oh look at this, this is just pretty. let me take my bowl. maybe i should just tastesome of that broth first. let me taste some of the soup. that is insane.

you can really taste theszechuan pepper in there. you can taste the cuminnice and strong as well. it's salty, that is outstanding. mix in noodles with the(speaks foreign language), mix in noodles with the soup. you can actually seealso, you can just see how much cumin is in there. there's so much cumin and somany szechuan peppers in here. there's a fantastic cumin flavor to it.

it'll be easier to eatfrom my single bowl. some chicken. okay chicken time. you can tell that thechicken has been fried because it has this skin around it like a fried skin around it. but then the inside isso tender, it's juicy, it's like filled with that broth. that is insanely good.

and then some of the noodles. you can see all of theszechuan peppers in there, the cumin seeds. wow, you can immediately tellthose are handmade noodles. they are chewy but yetthey are fresh tasting and i love how they're a thickcut so they're a little bit thick but they're gooeybut just perfectly chewy. and then again the noodlesare just wrapped up, soaked up with thatincredibly flavorful broth.

the szechuan pepper, the chiliand especially that cumin, that cumin is what'sreally blowing me away. finished eating that big traychicken, that is sensational. that was so incredibly good. what really just took it to the next level was that amount of cumin aswell as that szechuan pepper. my mouth is still a little bit numb. i love szechuan peppers,it's one of my favorite ingredients in the entire world.

they used it marvelouslyin this combination. that was truly a masterpieceof a dish within a tray. so good, the cumin is justgoing up my nose right now. it was so good. we have decided to head back to the subway and we are gonna go back to midtown, maybe do a little bit of shopping. i wanna go to traderjoe's and buy some walnuts and some other snacks.

then maybe we'll go back to the hotel for a little while and then after that maybe walk around times square. this is avenue, i wasthinking it's down that way. we got off the subway at 23rd street and here is trader joe's. we're gonna go in here for a little while and do some shopping. we were only gonna go into trader joe's

and buy a couple of things but ended up with a whole sack of things. ying and i were both excited. we bought raspberries andalmonds and almond milk and bananas and walnuts. yeah, i'm a big fan of traderjoe's when i am visiting the united states. we went back to the hoteland stayed for about an hour and now we are walkingdown 7th avenue on our way

to times square. (electronic music) this is times square. we made it right into the centerof new york's times square. this is a huge, just absolutelypacked with people square and i just read that it'sone of the world's busiest pedestrian walkways in the entire world with over 400,000 peopleon average per day who walk through times squarebut it's just an insanity

of lights and billboards. - i see your videos all the time. - thank you, what's your name? - hello.- hello. - andrea.- nice to meet you. where are you from? - venezuela.- venezuela. - hello! - and there's just an insanity of lights

and flashing billboards and advertisements and everything going on. everything you couldpossibly want to ever buy there's advertising for itsomewhere within times square. not too far away fromtimes square is a place i have been waiting to eat for a long time and we have just arrivedat the corner of 6th avenue and 53rd street. halal guys.

they are one of the mostwell known street food trucks or street food establishmentsin all of new york. famous for serving halalfood and since we happened to be in this area, ithought this would make a perfect dinner. i know exactly what i'm gonna order. i'm gonna go for the chicken rice plate, extra white sauce and extra hot sauce. i can actually smell, actuallythis entire plaza area

which is just surroundedby gigantic buildings is filled with the aroma of the chicken. the halal guys wereestablished back in 1990 and they were a pioneer in the street food in new york city as well as halal food. you can see how they arepreparing food for the masses right now, they're cooking chicken, just heaps of chicken and that aroma is enough to make yourmouth water immediately.

- chicken and beef. (mumbles) - yes?- chicken and rice, one plate. but i don't wanna lean back too far because this is a fountainand there are some drips coming down and there's waterbelow where i'm sitting. so don't lean back too far. the unveiling of the halalguys' chicken over rice. oh yes, you can smellthat, it smells incredible.

what else came in here? this is the white sauce,the famous white sauce that includes soy beansand egg yolk and vinegar and water, salt, lots of good stuff. and then extra hot sauce, all right. that's actually, that's pretty heavy. that's a good sized portion. oh yeah, here it is. chicken over rice, the riceis very orange in color

on the bottom. there's some iceberg lettuceand then pieces of bread. okay the security just came over and said we can't sit on a fountain. so i gotta take my halal guys elsewhere. we'll try the flower planter this time instead of the fountain. let's do this one more time. correct procedure is totake the packets of sauce

and just drench this entireplate with all of that sauce. but i'm gonna go aheadand just taste a piece of the chicken beforedrenching it in sauce with some of that rice. it's not overly spicy or spiceous. it's kind of just like fried chicken like griddle fried chickenbut very tender chicken and over fluffy, orange rice. i think a lot of theflavor is in that sauce.

and from what everybody says, you can not have enough white sauce. they had hot sauce. i'll go with just one packetof the white sauce for now and then the red sauce. the hot sauce. then stir this all up with the chicken. oh that beautiful swirl. all right, i think that is perfect.

i am not waiting any longer. it is all about thecombinations of those sauces. because the chicken and the rice, tasting it on its own,it really is quite plain. but when you add thatsauce, that just adds the world of difference. that is the secret ofthe halal guys for sure. it kind of tastes yogurty. but then reading theingredients, it says soy bean

and then also egg yolk andvinegar, and water and salt. it has a little bit of asour yogurty taste to it. it's creamy and thathot sauce is fantastic. it is definitely a little bit spicy. some good heat to it andjust fantastic flavor. wow, that is likesurprisingly awesomely good once you mix both of the sauces in. yeah this hot sauce is incredibly good. i wanna get some of the chickenwith only the hot sauce.

let me see what's all in this hot sauce. there is water, spices,vinegar, salt, lemon, yeah those are mostly the ingredients. that hot sauce is amazing. it does have a kick toit, it is nice and spicy and then it has a reallysharp lemony kind of acidic slightly bitter taste to it. that is a wonderful hot sauce. that was a lot of hot sauce in that bite.

that was amazing. and then i think i will just add on. this hot sauce is remarkablyspicy, it's fantastic. i think i'm getting the hang of this. you want every piece ofchicken and every morsel of rice, every grain ofrice to just be coated in hot sauce and white sauce. don't let anything not get sauce on it. what i love so much about new york city

is the diversity whichleads to just the full world of possibilities when it comes to food. so for breakfast we hadthat insanely good pastrami, for lunch we had thatunbelievably good hot pot of chicken and noodlesand szechuan pepper. then for dinner, that newyork middle eastern inspired chicken over rice from the halal guys. that was an awesome day of eating. thank you all very muchfor watching this video.

please remember to give it athumbs up if you enjoyed it and also make sure yousubscribe for lots more food and travel videos. good night from new york city. thank you again for watching. oh hello ying. welcome to times square. - times for shopping. say something.

- is there a tear? is there a tear in my eye?- yeah. - the hot sauce was that good.

hey there, i'm going to be breaking my cardinalrule for this video. as you may know all of the bite size vegan nugget videos are 5 minutesor less. this video is obviously more than 5 minutes. but i hope you know that i wouldnot break this rule if it wasn't for something really important. and this video definitelyqualifies. if you don't already know him i want to introduce you to my friend and mentorgary yourofsky. gary is a rock star of the vegan activism movement. he travels aroundthe world, giving speeches at schools and universities about vegan-ism. and gary hasveganised literally thousands upon thousands of people. the following video is actuallya newer version of gary's speech, and it's shorter than the original. so it really iskind of bite sized. now even if you're already

vegan, i really urge you to take a momentand watch this video. i personally have gotten so much of my inspiration for my activismthrough gary's work. at the end of this video there is a link to a q&a session that garyheld directly after the speech. so hop on over there when you're done with this one.now sit back relax and let the education wash over you. okay, i'm going to take you guyson a journey today. and like all journeys in life there's going to be ups and downs,high and lows. you're going to like certain parts and then dislike other parts. in otherwords you will love me and hate me today all at once. but if you listen with an open mindi promise at the end of this speech the love will outweigh the hate. the first 30 minuteswill be very intense. i'm going to make you

feel angry, frustrated and guilty. fortunatelythe last 15 minutes will be like a comedy roast. â so we're going to laugh and giggleand you guys are getting roasted by the way. so i'm going to speak for around 45 minutes.and then we will do a q&a session after. so hold your questions until the end. right nowi want you to think about how you would feel if the moment you were born, someone elsehad already planned the day of your execution. because that's what it's like to be a thecow, a pig, a chicken or a turkey on this planet. they're not born free, they're bornto be murdered even though freedom is supposed to be a birthright. a god given right. i meanno god would be a slave master, a torturer and a killer of his animals, his babies. ifhe was, then he wouldn't be god. he would

be the devil. if that statement shocks youor brings up feelings of animosity towards me, the problem isn't with me and what i justsaid. the problem is that humans have victimized animals to such a degree, that they aren'teven considered victims. they aren't even considered at all. they're nothing they don'tcount, they don't matter. they're commodities like tv sets and cell phones. we have actuallyturned animals into inanimate objects. sandwiches and shoes, it is the greatest magic trickever performed, the animation switch. and besides the money made from selling theirflesh, and skin, and the things that come out of their bodies, there isn't even decentvalue on them as in an inanimate objects. the american flag for example, which is nothingbut a piece of fabric. the bible, which is

nothing but a book comprised of ink and paper,stir up more emotions than the murder of animals. if there were a barbecue near campus today,and if people were cooking up steaks and hamburgers, man there'd be a party. people would actuallycelebrate the cow who was killed, the person who killed the cow, and the chef that seasonedher dead body. but if someone poured gasoline on the flag or a bible, struck a match andset it on fire, lord have mercy there would be an angry mob ready to kill somebody. theselifeless, inanimate objects, the flag and the bible, are more sacred than animals? living,feeling breathing beings. animals are victims. the most oppressed ever. and if you're havinga tough time grasping this fact, maybe it's because the only time you ever come into contactwith cows and chickens and turkeys is when

they're cut up and cooked on your dinner table.so good afternoon everybody, my name is gary yourofsky. i'm a vegan animal liberation activist.i am not a politician, and i'm not a salesperson. that means i've got no lies to tell you andno books and no dvds to sell you. before i continue i want to define the word vegan foreverybody, v e g a n. vegans, just like vegetarians, do not consume the meat of any land or marineanimal. vegans however, unlike vegetarians, also refrain from eating cheese, milk, eggs,honey, any animal product whatsoever. we also don't wear animal skin. no fur, leather, wool,silk or down. i want to let you know that i was not raised vegan. i ate meat, cheese,milk and eggs for around 25 years. and like most people i always thought that i caredabout animals because i love dogs and cats.

or chipmunks and squirrels. until one dayafter seeing some animals backstage in a circus, chained up and caged up, i not only realizedthat i was witnessing a slave show, i realized i was a hypocrite. a bigot. a speciesist.just like a racist who believes that their race is more special and more important thanall the other races. as speciesist believes that humans are more special and more importantthan all animals, and therefore have the right to enslave and kill any species they choose.but if you honestly place yourself in the animal's position, looking at this issue fromthe victim’s point of view, being denied your freedom and the right to live a longhealthy life. and imagine yourself confined in a concentration camp truck on your wayto a slaughterhouse so someone can slice your

throat and cut you up into pieces. i am prettysure you would understand why the psychotic addictions of meat, cheese, milk and eggsmust be abolished. if you eat animals and the things that come out of animals you areintentionally causing pain and suffering, and polluting your soul with the blood ofinnocent beings. humanity's main focus should always be extending compassion to others.not engaging in rituals and traditions that are based on cruelty. there is a massacretaking place right now. it's the world's largest and longest running massacre of all time,because every second, of every minute, of every hour, of every day, female animals areraped to impregnate them. so we can steal their babies, separate families from eachother, so we can kill them and sell their

flesh and skin. if that's not the definitionof injustice, of an atrocity, then i would like to know what is. you do realize thatif you went to the nearest cow or chicken slaughterhouse, and remove the animals, andthen replace them with human beings, all of a sudden it's a tragedy. auschwitz is resurrected,slave ships sail again. and don't think i'm the first person to make these valid comparisons.civil rights activist dick gregory once said "when i look at animals, held captive by circuses,i think of slavery." animals in circuses represent represent domination and oppression. they wear the same chains and shackles. isaac bashevis-singer, who escaped nazi occupied poland, once condemnedour speciesistic world when he said "what do they know? all these scholars, all thesephilosophers, all the leaders of the world.

they have convinced themselves that man, theworst transgressor of all the species, is the crown of creation. and all the animalswere made for us to be food and pelts. to be tormented and exterminated. in relationto animals, all humans are nazis. for the animals it is an eternal treblinka." now iknow these statements sound pretty harsh and controversial to you, but that doesn't meanthey aren't true. the fact that anyone would fight against vegan-ism, against animal liberationwhich means you are against compassion, just proves how completely irrational meat, dairyand egg eaters can be. vegans are only asking you to change what you eat, not who you are.stay jewish, christian or catholic. stay muslim, buddhist, hindu, atheist, agnostic, stay leftor right in politics. if you honestly place

yourself in the animal’s position, thereis no way you can justify the things that we do to them, and walk away from today'sspeech saying that you don't care. the ethical compass that most people use to gauge rightfrom wrong is the golden rule. do unto others, as you would have others do unto you. sinceno one in this room wants to be treated the way we treat cows, pigs, chickens and turkeysand fish, there's no need to search for an excuse today not to be vegan. 60 billion landanimals, 90 billion marine animals are killed every year on this planet for a sandwich.for addictions of greed and gluttony. what kind of society justifies mass murder? stopthinking that animals aren't victims, because they aren't human. it's the mindset of thevictimizer that's wrong. and this is what

needs to be examined and corrected becauseit never changes no matter who the victim is. have you noticed it always goes somethinglike this - no you don't count. no you don't matter. no i'm more important than you. ilaugh at the suffering i inflict on you. i'll kill you and your family whenever i want howeveri want. prove to me why i should be kind to you. it is not your right to deny someoneelse their freedom and their rights, so you can harm them enslave them and kill them.that's not what rights are about. that's injustice. there is no counter argument to vegan-ism.accept it. you can't be right all the time. apologize for the way you have been living,make amends, and evolve, move forward. now all throughout history there's a pretty goodreason why most people, most good people,

have always been on the wrong side of what'sright. and that's because the truth has never been accepted overnight. it has always hadto pass through three stages. first it is mocked and ridiculed. yeah, people alwaysmake fun of something they don't understand especially when it involves being kind tosomeone else. second stage, denial and violent opposition. people refuse to believe there'san atrocity taking place, and they fight tooth and nail to keep the status quo as is. thirdstage, acceptance. there is no longer need to explain it because we all get it. now unfortunatelyit usually takes hundreds, sometimes thousands of years for the truth to pass through thesestages. i'm going to try and do it today in around 45 minutes. and in order for the truthto be accepted and understood, we do have

to witness the atrocities. the five and ahalf minute video we're about to watch - that footage was taken throughout america, britainand israel. and if you feel the need to turn away or close your eyes during this video,you should probably ask yourself a question. if it is not good enough for my eyes, thenwhy is it good enough for my stomach? and before i press play i have to say somethingabout all this humane meat, humane milk, humane eggs bullshit that's going on in our societyright now. that stuff does not exist under any circumstances whatsoever. even when animalsreside in cage free, free range, grass fed, local organic, antibiotic free facilities.by definition alone, slavery and slaughter are radically cruel and can never be humane.so don't be so gullible with slick marketing

ads that want to convince you that animalsenjoy being on the menu. as if they're all saying "hey stab me, yeah kill me. sure takeeverything from me because that's why i'm here, just for you." and if for some reasonmy foresaid words in this video we're about to watch, aren’t proof enough of the terrorismclaims that i am hurling at the meat dairy and egg industries, maybe the dismemberedbodies of 150 billion animals annually could count as proof.â  (slideshow of animals) i am forever embarrassed to be a human being.to stand upright like that is something to be proud of. do you ever wonder why mcdonaldsand burger king and wendy's never use those

images in their tv ads? no severed heads,dismembered limbs, corpses, blood, guts? always showing you a happy, singing, smiling cartooncaricature instead. lying to you, brainwashing you, and programming you not to care aboutthings you would normally care about, things that you used to care about when you wereyoung innocent and uncorrupted by societies lies. so how come if the animals in that videowere dogs and cats, people would be outraged? and if they were kids the world would screambloody murder. instead the victims are cows and chickens and fish and all of a suddenit's okay? so i'm a little confused here. is the slaughterhouse the problem, or is theproblem just who's getting killed in the slaughterhouse? because it's a house of slaughter. why doesit even exist? â especially when peace begins

at the dinner table, with what you put intoyour body on a daily basis. good people don't talk about kindness, they practice it. andthey certainly don't pray about love on the weekends for an hour or two. they actuallygive it all the time. i know you have the capability of understanding right from wrongbecause you all hate people that harm children. why not hate people who harm animals? it’shypocritical. why protect one victim and then violate and ignore the other victim when neithervictim wants nor deserves the abuse? they just wish it would end. stop praising theinnocence in children, and then ignoring and making fun of the exact same innocence inanimals. and everyone has to stop making these idiotic claims that humans are the only oneswho are capable of being rational and aware,

and that animals operate on instinct only.can i explain something to everybody in a pretty simple way? breathing is instinctive.everything else is a thought attached to an action. it is not an accident that animalscan build a home if given a chance, and return to that home. if they can care for their babies,if they can find shade on a sunny day or seek warm when it’s cold. figure out when tosleep or stay awake. locate water to drink. fly in a v formation. hide when they don'twant to be seen. defend their territory. all these actions prove beyond a reasonable doubt,that animals have the capacity of being rational and aware. the human animal is the only animalthat spends the majority of time not thinking. eating at steak and shake and a golden corral,an applebee’s and long john silver's, is

not rational thought. but this isn't a competitionof intelligence or awareness. this is about justice. when we were kids each and everysingle one of us, when our parents or grandparents sat us down and read a story, that story wasabout animals. â and when that story was read to us we smiled and giggled uncontrollably.we even mimic the noises they make, their language. we wanted to play with them so badly,not have someone shove a knife in their throat and cut them up into pieces. what happenedto you along the way? who stole your compassion, your empathy and your conscience? becausethey stole mine too, and they got me good. but i got it all back. and that's the onlyreason i am here today, to try and help you get yours back as well. all i'm asking youto do is something normal and natural. eat

what comes from the earth. what the groundpushes up and what the trees drop down and give us. every single vitamin, mineral andnutrient that exist's, protein, calcium, iron, potassium, all of the b vitamins they havean original source, and it ain't the animals. i know you're aware that people eat animalsafter the animals have already eaten things that come from the earth. people eat cowsafter the cows have eaten up all the grass, some of the soil, then we ship them off toa feed lot, and we feed them most of our corn, wheat, oats and soy. then we take even moreof the corn, the wheat, the oats and the soy, we shove it down the throats of pigs, chickensand turkeys. stop filtering your nutrients through someone else's body. it’s irrational.go to those sources directly. fruits, vegetables,

nuts, seeds, grains, legumes like lentils.these things cannot harm you. cannot cause a disease, and most importantly they neverintentionally harm anyone else in the process. but when we consume what walks and what fliesand what swims, that is abnormal. where does everybody think diseases come from? broccol?asparagus? blueberries? strawberries, peaches, nectarines, grapes, bananas, avocados, onions,tomatoes, cucumbers? and i'm well aware that many other factors can lead to a disease.stress is an absolute killer. so is lack of exercise and lack of sleep, and excessiveamounts of empty refined carbohydrates like white rice, white bread, and sugar. but animalproducts, because of animal protein, remain the main cause of every major disease. checkout the all about veganism section on my adapt.org

website. i now have links to more than 50medical studies proving that veganism by far the healthiest way to live. and let me destroythese lies about b-12 and the hereditary factor for disease. now first, b-12 comes from bacteriathat live in our mouth and intestines. that bacteria also exists in the mouth and theintestines of all the animals and in the soil. so you can let your body produce b-12 naturallywhich is what we and the animals always do, or you can eat some unwashed organic vegetablesonce in a while with some dirt still on them like carrots and celery, and get all the b-12you will ever need. if you check out the vitamin section on my website, i have links to 3 essayswritten by doctors including john mcdougall, one of the world's top medical professionals,who states that vegans have a less than one

in a million chance of ever developing a diseasefrom a b-12 deficiency. you can also see my blood work in that section, because i gottired of people saying stuff to me over the years like, "hey yourofsky bet you got nob-12 levels. you’ve been vegan way too long. i bet your b-12 levels suck." so in october2012 i went and got everything tested. your b-12 level is supposed to be between 271 and870 i checked in at 543. at that time, 16 years vegan now 17 years vegan, still haven'ttaken one single pill because i don't believe you can find health in a pill. but with thisbeing said, if you decide you want to become vegan today, and i hope everybody does, andyour parents or your doctor insist that you take a b-12 supplement, then do it. who givesa shit, it takes two seconds. i'm not an anti-vitamin

activist. i'm an anti-cruelty to animals activist.i'm just trying to give you some good information so you can save yourself 25 bucks on a bottleof pills that you don't even need. and the other myth is that we can't do anything aboutour health because it's already programmed into our genes. "hey gary that's a great speechman but heart disease runs in my family. breast cancer keeps running in my family." nonsense,don't you know what runs in people's families? you should by now. meat, cheese, milk andeggs. it doesn't count as hereditary when our parents and our grandparents and our greatgrandparents ate the same disgusting unhealthy things that we still eat. actually that'sthe definition of insanity, doing the same thing over and over and always expecting adifferent result. baldness is hereditary.

you can thank your mom's dad for that. eyecolor is in the genes. cystic fibrosis, down syndrome, that’s in the genes. heart diseaseand cancers are not. now i want to break this down for you even further. i am going to showyou exactly who's been lying to you all these years. because according to the dairy industryitself, the main reasons they exist are so you can get protein and calcium. now unlessyou plan on starving yourself to death, which i do not recommend, it's impossible not toget protein. you couldn't even do it if you tried, because every single plant on thisplanet contains protein. even fruit is around 5% protein. vegetables have plenty of protein,nuts and seeds and grains. beans and lentils by the way, 25% protein. one cup of tempeh,tempeh is a meat-like substance made from

fermented soy, 1 cup has more than 30 gramsof protein. and the seaweed spirulina, 79% protein. so again unless you're planning ona starvation diet, it's impossible not to get your protein intake for the day. as forcalcium, which is abundant in the plant kingdom like every nutrient that exists, that's wherenutrients come from. plants, not from the animals. the best sources of the calcium bythe way are almonds, broccoli, parsley and sea vegetables, seaweed. but check out thatvitamin section on my website, i now have a detailed list of the best sources for morethan 100 nutrients. but the dairy industry boy they love to say eat some cheese, drinksome cows milk, strong bones strong body, milk build the body good, happy cows. gotmilk? most people eat dairy products 3 times

a day. you can't even get a sandwich anymorewithout cheese. people put cheese and meat on salads too. and by the way if you're eatinga salad with meat and cheese on it, it’s not a salad. stop that shit it’s a sandwichwithout the bread all chopped up in little pieces put inside of a bowl. spare me thechicken salad, tuna salad crap. a salad is comprised of vegetables and plant productsonly. and if you're lucky enough to find this vegetable only salad somewhere, what's thefirst thing people have to say to the waiter like an addict? "hey can i get some ranchor some thousand island?" can you please pour some dairy all over these vegetables for me?so in or society everybody is hooked on dairy. i mean hooked like it's been laced with cocaineand percocet. most people can't even fathom

one meal, let alone one day or a lifetimewithout cheese. in fact if you want to know why vegetarians never become vegans, cheese.cheese on a baked potato, cheese on a broccoli, cheese on everything, and even lactose intolerantpeople eat cheese. so, we have all these animal products come in to our diets for breakfast,lunch and dinner every single day without exception, snacks too. did you ever wonderwhy nearly every other commercial on tv has something to do with pills and illnesses?and why are parents and grandparents having to take multi vitamins every day? and whythere's a drug store, drug store, on every street corner pushing vitamins and pharmaceuticalson everybody? â after all we do live in a meat dairy and egg eating world. you thinkmaybe people need pills and people become

sick because meat cheese milk and eggs arepure and utter garbage, with very little to no nutritional value whatsoever? and let memention something quickly about the environment and world hunger, because a lot of peoplekeep telling me that they care more about humans than animals. so they can never becomevegan. as if eating some tofu today instead of a hamburger is going to mess up your humanrights activities for the day. this is especially puzzling to me in many ways, but mainly becausemeat, dairy and egg eating societies are the main cause of world hunger. as they continuouslyfeed 50% of the worlds crops, back to 16 billion land animals that we kill in the meat dairyand egg industries every year, and the tens of billions of marine animals that we killon fish farms every year. instead of using

those crops to feed 7 1/2 billion people.you can do the math on this one yourself, you don't have to be einstein to figure outthis equation. every 2 to 3 seconds some human on this planet dies from starvation, that'sa fact. here's another fact: chickens, turkeys, pigs and cows, they never miss a meal. meat,dairy and egg eating is the worst form of human and animal abuse. and when it comesto a pure environmental destruction, air pollution, water pollution, deforestation, nothing competeswith animal agriculture. there is no such thing as a meat, dairy or egg eating environmentalist.but check out the two environment sections on my website for more detailed info on that,because i want to spend a little more time right now condemning the dairy industry. becausewhen it comes to cruelty, i think there's

more cruelty in a piece of cheese in a glassof milk, in yogurt, than there is in meat. first of all most hamburger meat comes fromthe dairy industry. when cows can't produce huge amounts of milk after 3 to 7 years, slaughterhouse.if given a chance, god forbid, cows can live to be 18 to 25. and cows are like all femalemammals. and listen i don’t mean to be speaking down to anybody if that's how you're takingthis. it's just that when i'm talking to addicts about their addictions, addicts have a tendencyto become irrational and illogical. i know you understand this concept, you just neverthink about it when it comes to the animals. female mammals can only produce and give milkduring or after pregnancy. so once a year every cow on every dairy farm is raped toimpregnate her. long steel device, shove it

in her vagina to inject her with bull semen.sometimes they just use a bare hand to do it. got to get that milk flow going on somehow.and later on after she gives birth, her newborn baby is stolen away. a couple months laterthey repeat the process all over again. one of the worst screams i have ever heard, andi've heard them all first hand. i've been to slaughter houses, vivisection labs, behindthe scenes of every circus and roto that would pass through michigan. one of the worst screamsi've ever heard, stealing newborn babies from their mothers. and why do they still newbornbabies from their mothers? well the dairy industry can't have calves sucking up allthat milk that was meant for them. they would rather sell it to you instead. every timeyou have dairy, some calf does not. and mother

cows make milk for one reason, for their babies.case closed forever. no debate, no discussion, the jury is in. they certainly don't makemilk for baby elephants and baby orangutans, and baby hedgehogs, baby rabbits, baby rats,baby humans, adolescent humans or adult humans. this body of ours has absolutely no need forcow milk like it has absolutely no need for giraffe milk. and zebra milk, and rhinocerosmilk, and hippopotamus milk, camel milk, goat milk, horse milk, pig milk, dog milk, or catmilk. the only milk that we ever need comes from our own mother. our species that’sit. and after the first few years of life, we never need one drop ever again. but ifyou want to include some kind of milk in your diet like i do, it is finally time for somegood news. because i can see it on some of

your faces, i can sense it in the room. you'relike damn did you drive all the way from michigan to new york to verbally abuse us? lightenup man. actually i came here today to show you what you've been missing, because everyone'sgot those blinders on nice and tight. everything you like to eat and drink, the taste, thesmell, and the texture, we've got a vegan version for you. it’s been vegan-ised. thereis soy milk, rice milk, almond milk, hemp milk, coconut milk, oat milk, hazel nut milk,sunflower milk and flax milk. you can mimic the taste and texture of meat with tofu andtempeh and seitan. plus we’ve got all those vegan meats made from plant products, notfrom chemicals. what about ethnic food? middle eastern food. falafel, tabouli, hummus, lentilsoup. asian food, stir fried vegetables and

tofu. just remember when ordering asian dishes,always order those dishes without fish sauce added to it. indian food. aloo gobi. it’scauliflower, potatoes and curry, it's delicious. chana masala, chickpeas and tomatoes. mexicanfood, rice and beans and guacamole. italian food, pasta, spaghetti and pizza's, withoutcheese. bet you've got a cool place in town and new york has many, that have vegan cheeseon the menu. ethiopian food, split peas and lentils. check out my website for tips onwhat to eat and where to eat. i have a restaurant section, i have a recipe section, i have aveg shopping guide and an athlete section too. and don't think i don't want your faceswhen i’m up here, that's what i do i'm preaching. i’m watching all of your expressions. howcome when i talk about tofu and pizzas without

cheese, boy catch a couple people in everyclassroom start to wrinkle up their nose's a little. eyes get a little wide and bulgystart glancing around the room with your friends like, tofu? is this guy crazy? tempe? he mustbe out of his mind. what the hell is seitan. seitan by the way not satan,â seitan. it isa wheat meat. it is meat it is made from wheat. so how come tofu, and even fruits and veggiesare considered gross to most people, but meat, time to break meat down for everybody. you'vegot five components to meat. blood, flesh, veins, muscles and tendons. the cut up corpseof a dismembered body. how does meat not qualify as disgusting and gross to everybody? howin the world is a liquid, a liquid that oozes out of a cows udder, a secretion that is loadedwith pus that drips from an animal's body,

how is this not considered gross? oh and letme tell you about the pus in the cow’s milk it would be my pleasure. when you hook machinesup to the udders of cows three times a day to suck them dry, those machines cause massiveamounts of infections and irritations on the inside and outside the udder. then when youadd all of the bovine growth hormone, and all the genetic engineering that's been doneto a cow's body to make sure she produces huge amounts of milk which always leads toanother infection, the machine doesn't know what not to suck out. pus and mucus and infectionsright into the milk. and yes milk is pasteurized, but exactly when did pasteurization becomea removal process? last time i checked it was a sanitation process. meaning you areonly sanitizing pus. and if you want to look

this up online, well you don't think the dairyindustry would ever use the word pus, when they write about this problem in their owntrade journals do you? no, they are going to deceive you again. look up the scientificterm for pus. somatic cell count, s o m a t i c. oh and let's talk about some otherdisgusting thing that you guys love to eat. did you know that the backside of a bird iscalled a cloaca? c l o a c a. it was the opening scene in the video. we can pop that back inif you want to see it. it's one hole. it is one hole, but it serves many purposes. it'sthe poop hole, it's the pee hole, it's the vaginal fluid hole, and it’s the hole whereyour omelets and scrambled eggs come from. yea i remember back in the day i used to lovemy scrambled eggs with shit sprinkled, urine

splattering goo juice all over it too. becauseyou know when you crack shell over the bowl, all those microscopic particles fly everywhich way. and if you guys think it’s normal and natural to eat something that has beenmarinating in feces and urine for hours and hours, i've got a brand new challenge foreverybody. i always like to have a new challenge every single semester. it's the egg challenge.when you get home from school later today, i want you to go to the bathroom. fill herup every day, don't flush though. then i want you to stroll on over to the kitchen, openup the fridge, grab yourself an egg, take it back to the toilet, drop it in. if youeven have the courage to stick your hand in there and grab it back out, and you can washit when you're done, bleach it do whatever

you want to it. are you still going to wantto eat it? and that's your own shit. that's your waste. now you're talking about a henand you don't even know her butthole? and what about vomit? come on you guys love vomit.you adore some vomit in on and all over your food. better give this one a pretty name.no no one's going to want to buy and eat vomit, unless we call it honey instead. honey comesdirectly from a bee's stomach. it's regurgitated right through a bee's mouth. you can lookthat up with any wildlife biologist. but nobody wants to eat bee vomit nut cheerios, we wanthoney nut cheerios so we lie to ourselves and play euphemism games. the standard dietof a meat, dairy, and egg eater is blood, flesh, veins muscles, tendons cow secretions,things that come out of a hen's ass and bee

vomit. and we're not done yet, i'm not goingto let you off the hook that easy while i got you here today. because we top it alloff in my opinion, because every single year when people start cooking turkeys for theholidays. people take a dead turkey, carve out a really big hole in that dead turkey'sass, take some stuffing, and shove it inside their dead empty ass, and use their littledead ass as an oven to bake some bread. somebody else’s dead empty bacterial laying ass tomake bread? ass bread? and people think vegans are weird because we eat tofu? i tell peopleone of my favorite meals nowadays, yams and barley. hook me up with some yams and barleyfor breakfast, lunch, or dinner, and i'm a happy guy. most people, i told them this andthey are like, "what? you just eat vegetables

and grains for dinner? yeah i don't know manthat's kind of weird." okay but somebody else's rib cage sitting on your plate, that's notweird? severed legs, sliced up thighs and mutilated breasts on your plate isn't weirdand doesn't make you think twice? is bestiality weird to anybody? doing sexual things withanimals? because i used to think everybody thought so but not even close my meat, cheese,milk, eggs, loving friends. because you engage in carnivorous bestiality on a daily basis.sometimes multiple times a day. you eat things that come out of a hen's ass and shove thingsinto a turkey's ass. you eat breast, legs, and thighs, and then you pay somebody elseto sexually molest a cow and squeeze her nipples for you so you can steal her milk? man youguys are obsessed with bird asses and cow

tits, enough already. seriously. is it possibleto step into the 21st century and stop mimicking the behavior of cavemen and cavewomen? you'vegot a choice today .when you leave this room you can choose to become radically kind. tonever intentionally harm another animal for breakfast, lunch, or dinner ever again. theseanimals have never violated you, or taken advantage of you in any way. the least youcan do is return the favor. or stay radically cruel. keep the status quo as is. make sureanimals have their babies stolen from them. make sure their horns are cut off, beaks slicedoff, testicles ripped out. make sure they're raped. make sure they never experience onedrop of human kindness, and make sure there is a knife in their throat every second, ofevery minute, of every hour, of every day,

for eternity. i hope you make the right choice.isn't it rough enough being an animal on this planet with us around? because we claim everythingfor us? the land is ours. we pollute the air, the water, destroy the forest and the mountains.do we have to maximize the cruelty that they already endure by eating them on top of itall? you wanna talk about pouring salt into somebody else's wounds. 98%, and i want toleave you with this stat, 98% of animals who are abused and killed on this planet, areabused and killed by the meat, dairy, and egg industries. the least we can do is minimizethe cruelty by living a vegan lifestyle. i want to thank you guys for listening, i doappreciate the open minds i saw out there today. let's do some q&a right now, i thinkwe still have about 15 minutes for a q&a session.

(rapid knife chopping) (cheerful instrumental music) - hello everybody! look at me. i'm wearing very special shirt today. there is only one in the world. very, very precious to me. last year when i did my book launch party, i took this white shirt,that is totally white shirt

because my readers are supposed to come. my readers and viewers andthey want my autograph usually but this time, i wanted their autograph. after i signed their book,they signed this shirt. this is many people's autographs. precious autographs that i'm wearing. this shirt is full of good wishes. i save this shirt for oneyear because i knew today, we are going to make korean bibimbap.

bibimbap is mixed rice with vegetables and meat and spicy sauce. this is delicious, nutritious,perfect one bowl meal. we are going to prepare several vegetables to make very colorful and tasty. each ingredient isall respected, all nice. also cooked a different way and just all they have their ownunique tastes and flavors cooking time's different also.

cooking style is different but eventually, when we eat it, we just mixed it. the reason i'm wearing this special shirt is that this is like all different, my readers, you guys arefrom all around the world. you have your own culture. i have my own culture, korean culture, so this is like a bibimbap. bibimbap is all different ingredients

and then they just met together, we make our own community, world, and all we are happy. we are supposed to behappy, helping each other. so this is bibimbap kind of philosophy. i'm a philosopher? (laughter) did i go too far? actually, i studiedphilosophy at university.

let's make delicious bibimbap! delicious, nutritious, andall the harmony, balanced. (plastic wrapper crunching) these are soybean sprouts, kongnamul. this is one of the mostessential ingredients to make bibimbap. (water running on faucet) (water dripping into sink) pick out any deadbean here.

deadbean. i'm going to use this here. i will add four cups water. this is 12 ounce soybeansprouts and add some salt. and boil. (silver pot clanking) soybean sprouts, very essential and then second essentialis spinach side dish. you know spinach side dish?

sigeumchi-namul. a few weeks ago i uploaded the video. you guys know how to do it. if you don't know, check out the video. this is half a pound spinach i blanched this andwashed in the cold water, squeezed out, and theni'm going to season this. little garlic, sesame oil. sigeumchi-namul for bibimbapis a little different

because i don't want to usesoy sauce here to make it brown so instead of that, i will use salt. these are toasted sesame seeds. very crispy. to keep the flavor, i liketo cover this spinach. we need something like red color, really pretty red color we usually use carrot or these days, red bell pepper is very stunning looking,

pretty when you cook this. you can use either one or use both. (knife chopping) make it stable then slice thinly. we are going to make thin matchsticks. sprinkle with a pinch ofsalt. sooner or later, it'll be sweating and thenwe are going to stir fry. i'm going to show youalso red bell pepper. (lighthearted jazz music)

so this one, leftover, for the fried rice. you can use this. if you are really, really busy, you know, no time toprepare other ingredients, just this three color and also later, egg, sunny side egg and then you can make anice, delicious bibimbap. this is soybean sprouts. 20 minutes i boiled over medium-high heat.

kongnamul, when you boil this kongnamul, never just check, in five minutes later, "oh, it is cooked or not?" because once we open this, we say it's " fishy" ( bee-reen-nae)it smells not good. that's why 20 minutes overmedium-high heat cook. (silverware tapping against metal) just leave a little here. this smells really good.

then zucchini. zucchinii, when it's cooked, really tasty and also especially,when you mix with rice it's juicy and sweet. wow, one zucchini make really lots of matchsticks! a lot! also sprinkle with salt. (vegetables mixing in bowl) next, cucumber. cucumber is also very crispy.

i'm going to use just a little bit. slightly i'm going to cook also. it's really tasty. cucumber flavor and pluscrispy texture are really good. salt. (vegetables swishing around bowl) i'll just chop up this green onion. next i'm going to prepare my beef. usually, korean bibimbap,

on top, raw beef is. just when you serve this, raw beef is very important. it will really enhancebeauty and also taste, and also nutrient. when you serve this in a bibimbap bowl, hot rice and on top, some all vegetables, and raw beef, seasoned raw beef. when you mix this, it's a little bit cooking

and perfect when you eat this, the texture is very, very good. i'll just use just a little bit amount. this is filet mignon part. you have to ask your butcher. " oh, i'm going to use beef tartare." "we are going to eat raw beef." +which one is the most fresh?" thin matchsticks like this.

lots of garlic and soy sauce. this is honey. lots of sesame oil. (silverware tapping against dish) this is going to be sweetand garlicky, lots of garlic. sesame seeds. cover this. let's keep in the refrigerator until we use this.

now i'll make rice. this is large platter. we are going to cook each ingredient and make a colorful, beautiful display. already i made spinach sidedish and soy bean sprouts. we gotta season this soybean sprouts. some salt. and garlic. sesame oil.

and mix. (food mixing in bowl) usually chopped green onion, i add when i makekongnamul muchim but for this bibimbap, idon't do this i like to make it kind ofyellow color stand out. this guy's number two. soybean sprouts, spinach isalready cooked and seasoned. these guys are done.

so i'm going to setaside and i'll show you next important ingredient. you know that this one is gosari. gosari is a korean fernbrake. and cut. next ingredient. this is doraji. doraji is a dried sliced bellflower root. have you ever heard about bellflower root?

this is white. it looks like ginseng kind of root but this product is alreadydried. split and dried. they look like this. smells like herb, ginseng smell. it look like that and i, overnight, soaked and changed some water. it looks like this. it's a huge difference. just this one is very easy.

you can soak in water. you don't have to boil. this, kind of its taste is a little bitter so what i'm doing is thati will pour out water and then, ijust rub with salt and then rinse it cold water. that's the way that we handle this dried bellflower root, doraji. here, let's add some salt.

rubbing with salt,bitterness comes out from bellflower roots and alsoit makes it little softer. (water swishing) i will add this here. this amount. if this is too thick,you need to split this. like this. tear easily. these colorful vegetables,

we are going to cook from now. carrot, watercomes out, now it's juicy. red bell pepper, zucchini. zucchini is also sweating. cucumber's also sweating. we are going to slightly cook. i will use my burner becauseeasily you guys can see. (fire igniting) when you make realtraditional bibimbap,

all ingredients are cooked. we always a little slightly cook. squeeze out excess water and add this. (food sizzling on pan) quickly sautee, beautiful! make it a little tender. with wet towel, i just cleaned up quickly. add some cooking oil. cucumber has lots of water.

i like to squeeze out a little bit. then add. you can add some garlic. little sesame oil. then red bell pepper. you can add some salt. put this in here. with wet towel, clean. each time i sautee ingredients

i like to clean up because i don't want tosee all mixed color. individual ingredient, its taste is different. this is zucchini. zucchini, also lots of water was drawn out. squeeze out. and sesame oil. you can add some green onion, chopped green onion.

turn off. i will put it here. the leftover two ingredients are bellflower root, doraji namul, and gosari namul, fernbrake. that's all! now how many? one, two, three, four,five, six, seven, eight. when you learn how to make bibimbap, you are supposed to learnkorean side dishes, how many.

eight side dishes you canlearn at the same time. isn't it cool? this bellflower root is a little bitter. i told you, taste is a little bitter. bitter taste stimulates your appetite. so sometime like a spring time, you are a little getting tiredof korean winter kimchi. some korean spring vegetables are just growing. the taste is alittle bitter,

"oh, wow, this is new." {new season starts!" i love that when i make bibimbap, real kind, traditional way bibimbap, i always include this bellflower root but as i told you, number one, two, three, if you are too busy, with justsoybean sprout, spinach, red bell pepper and also carrot. nice, colorful, beautiful bibimbap.

let's add some garlic. and sesame oil too. i really wish that youguys can smell this. my house is, can you imagine? you can imagine easily. smells so good. with wet towel. (wet towel sizzling on pan) this is well soaked, very, very tender.

gosari also, i will add garlic in gosari, i always use soy sauce, just like bulgogi sugar or honey. i will add some sugar here. i'm going to make two different ways. just normal bibimbapusing this shallow bowl and dolsot bibimbap. this is earthenware bowl.

sometime dolsot is stonebowl or earthenware bowl, they serve in here. a few drops of sesameoil here, and rice. look at this colorful bibimbap! we have to add yukhoe, seasoned raw beef. yukhoe here and also one egg, that's it. this one, let's make this one also same. my yukhoe. egg yolk.

put this on your stove and turn on. a few minutes later, you will see, like some ticking sound. (food sizzling in bowl) can you hear that? on the bottom, a little layer of sesame oil, so rice is cooking. we need to wait a few more minutes. meanwhile, for my regular bibimbap,

i'm going to add some sunny side up. (egg sizzling on pan) serve with gochujang, hot pepper paste. (food sizzling) i'll bring my soup and chopped green onion. let me taste! oh my, so colorful! look at this, beautiful! leftover vegetables and meat,

i can make maybe three,four servings more. mmm, so this beef is going to be cooked while you are mixing. my god! bottom part has a littlenurungji, it's burnt. you see, look at that. wow, tasty looking. mmm. some of you guys are mouthwatering.

i really wish i couldshare this with you guys and all ingredients areindividually cooked, as you saw and the taste, when you chew this, i can feel the texture, different texture, and different flavor. this is just melting in my mouth. i like to have some soup too. bellflower root is a little crispy. every bites of bibimbapis a little bit different.

today, we made bibimbap! bibimbap and dolsot bibimbap. enjoy my recipe, see you next time! bye!

♪♪ >> bonjour mes amis, welcome to gourmet cooking. let's try a little chinese footed for a change of pace. we're going to do some beiet depoisson is fried nuggets of fish. so we'll have fish with batter

and various vegetables. and along with that we're going to do a spicy cabbage salad with a very interesting dressing and a dessert which is unusual in chinese cooking but we have a cake of walnuts and it's a steamed cake. that's very interesting too.

so those are the three things we'll do today and for those interested the recipes are on pages 144 and 145 of gourmet cooking. volume 5. all right. let's start with our salad. it's going to require a

dressing. let me bring all ingredients up front here. we have a small cabbage head and we're going to cut that up but in the meantime we want to mix together a number of things. we want four tablespoons of soy sauce, we want four tablespoons

of white vinegar, we have two tablespoons of cooking oil or peanut oil really, and we have one tablespoon ofsisame oil. along with a little bit of sugar and a dash of pepper flakes. not too much because it makes it very hot so we will put this aside because we no longer need

it. this needs to go ton the heat and brought to the boil and that will become our salad dressing. this salad is made the day before and is marinated overnight for 24 hours. so let's take a mixing bowl now and we'll start the cabbage and

cutting it in half we'll cut out some of that root. and then we want to cut this in cubes. now it's not going to stay in cubes but at least it starts out that way. so cutting through twice in that direction i'm going to cut

through about one inch cubes benefit yeah >> and this goes into our salad bowl. and that's -- this of course will marinate for 12 hours. so there we have the upper half of the cabbage, cutting it in on sit directions as you can see

the cubes break up but it's a uniform size piece of cabbage. going to put that aside for a moment because i think our salad dressing has not yet come to heat. make sure that, we'll turn it up higher, as soon as it does we'll get that into the salad and into

the refrigerator. we're also going to have a cake tonight and it will be very interesting. i'm going to start by first taking three egg whites, we need those whipped. so while we do the other chores, we'll see if we can't get that

whipped together. this is going to require better business bureau first the egg yolks that came from those -- with the egg white, we need those. we need three fourth cup of sugar, two tablespoons of cooking oil or peanut oil.

we want to blend those together and let the sugar melt in the egg yolk and the oil. once that has come together, we need to add two other ingredients. that's going to be one and a half cups of flour, we will add some now.

and four tablespoons of water. so we will add that to our mixture. let's add the rest of the flour. and the rest of the water. and blend those together. now, the egg whites when they are nice and firm will be folded in to this mixture.

mix this well. let's check our egg whites. they're fairly well done. they can possibly whip a little longer but for sake of time we'll proceed here. so taking a spatula now, we'll add the egg whites to our mixture, blending that well with

the egg flour base. and add the final ingredient which will be a half cup of chopped walnuts. so blending all this together we will then pour that into an 8-inch cake pan and put this into a steamer. now, i have a traditional

oriental steamer, you can make one with a roaster and a rac and several glasses. there's water underneath this, it is boiling and now we will steam this. for one hour. one hour. now, let's go to our fish let's

see if the oil will be hot enough. we have to deep fry. we have some very handsome pieces of fish here and this happens to be amber jack. let's stop a moment, go to our salad dressing which has come to the boil.

let's pour that over our cabbage. this goes into the refrigerator. for a 24 hour rest. let's put this into the refrigerator, come back to our now, we will retrieve the one i made yesterday for today's show. so having this nice piece of

amber jack i want to cut this into about one inch cubes. so by cutting that piece here, into three you can see i can get about one inch cubes. so i have those. we'll add that to what i have, remove some of the garnish. we need to make a batter which

to fry this. let's put the fish aside for moment. taking another bowl. we want to blend together some oil, some corn starch, and some flour with some water. this will give us a batter with which to fry our fish.

the first step is deep fry the fish in a batter. excuse me. that was baking powder. not corn starch. that was baking prouder -- powder that we addedful. moveing a few items out of the way.

we want now to place the fish into the batter. and start some deep frying so that we can have the rest of this ready to go at the end of the show. putting that aside let's take the fish, coat it in the batter. and hopefully our oil is hot.

it is very hot. just what we wanted. we need to drop in here our fish is going to fry very quickly, not only because of the hot oil, but nature of fish is to cook quickly. turning the heat down, it's a little bit high.

let's see. maybe one or two more pieces. we will give that a minute or so in the oil. to fry. we will take that out and drain let those fry. for about two minutes probably until that gets nice an crispy.

now, we need several other we have some beautiful snow peas which we have already cleaned those. we have water chestnuts, and we have some mushrooms which aren't they beautiful, nice large ones. we want to slice these mushrooms and we have a pound of

mushrooms. our mushrooms are ready and we're going to need a little bit of sauce in the skillet when we -- in the -- not the skillet but the wok. our fish has fried here, want to take that out, drain it, put it aside.

we're going to give this oil a minute or so to come back up to we will add the rest of the in the meantime let's go back to our sauce we're going to need for the stir fry. chicken stock half cup, four tablespoons of corn starch, that's going to give us our

final sauce on the stir fry, then we will add our fish back in. there we are, we have the four primary ingredients. let's see if we can't get the rest of this fish cooking the oil come back to heat fairly quickly so we can put these

pieces of fish in. that was. one of our fish from the -- on the gulf coast here that we like so much. this of course could be done with snapper, grouper, any number of fish and probably one that our indigo that are

indigenous to your area. main thing is it should be a nice firm white flesh fish to give you a good solid piece of fish when cooked. froze get ready for our stir friday. the temperature cropped a bit but it -- dropped a little bit

but it can come back in a meantime we have a wok, i'm going to exchanging the two burners so that we can have the wok up front, it's been heating, it should be hot. and i'm going to add two tablespoons of oil into the wok. and then we're going to start

our stir fry. first of all, we're going to take -- let's turn our fish again. so that it will cook on both sides. it will take a little longer because it dropped the temperature on the second batch.

but still, it will be most delightful. not quite as crunchy as that first batch. but then it goes back into our dish. and turning that over. now, here we are, we have our wok, we have oil, so let's now

add our mushrooms and give those a minute or so tossing those. and our other ingredients, of course as i said, these lovely snow pea, they're nice, crispy and crunchy as well ads water chestnut. i have these already sliced, another crunchy texture, they're

remarkable vegetables. let's turn some mushrooms giving them a fraction longer. in the meantime we can transfer our fish which is not quite as crispy but it is cooked because it takes only two minutes in hot oil for a piece of fish that size to cook through.

so we will put our fish there, turn off the heat on that oilful come back to our mushrooms now. you can see they're exuding some of their lovely juices, now we can add our green beans, toss those, and we'll add the water chestnuts. we have our vegetables all ready

to go here. we just need them nice or hot then add our thickening. let's look at our cake. the cake take as full hour but i'm going to open a lid and let's see what's happening. the steam is rising, that's beginning to rise a little bit

and it are start forming a nice, soft cake. we already have one done. and we're going to bring that forward in a moment. to our serve. now we can add the corn starch with the chicken broth and cook that together, that should give

us a nice broth or a sauce. that will coat the vegetables as it thickens. it's at this point that we can add the fish back in. let's get a serving platter and bring that forward so it will be available. indwelt need to retrieve our

salad very shortly. the pan is small for all of this, so we probably will just put some of the fish, i think it will hold it all. we only want to toss this now and let the sauce blend with the pieces of fish and the vegetables, distribute with the

vegetables and fish distribute around among themselves. let's give this a moment to get this hot. and i think that's about all the time we need on that. let's take that now to a serving platter and simply lay out our fish with the water chestnut,

mushrooms, and the snow peas. it is very delicious and very colorful, and i think you will enjoy that. now, as usual we have to go over that some steamed rice so let's serve the rice. and we did this beforehand simply because limitation of

time. the limitation of time on the show. and really boiling rice is not very exciting. but we have the rice to accompany our fish and the vegetables all right. we'll put this rice aside.

serve that with fish. let's go to the refrigerator and retrieve the salad that i made yesterday. and let it marinate for 24 hours. those wonderful flavors, especially the sesame seed oil has flavored the cabbage and

given it a little bit of color. so let's put our cabbage on to a serving dish with its dressing and let's garnish this with some radish fans. these were radishes that i cut in very thin slices and marinated in salt and sugar. and you can see they become very

pliable and they are very delicious to eat this way. so that gives a little color to our salad. and we will now take our cake, we don't have the hour as i said before. so i had to do one earlier. we did that and we unmolded it

and placed it on the cake plate. to let it -- let me turn it around so you can see it. there it is. it's not very colorful but that's steaming. and that is the cake and it has walnuts. so we're going to cut the cake

and simply cut it like so. straight through, then turning it we're going to cut on a diagonal. so give us diamond shaped pieces of steamed cake with the walnut there is our cake, as you can see, i'm going to turn a couple of pieces sideways.

you can see how the cake cooked and it is quite delicious. you could very well put a little bit of honey on top of that. or some more chopped walnuts with a little bit of honey to give it a little topping or a color that would be very attractive and very appropriate.

so there we have our oriental meal for the day, our fish, a little nuggets of fish, fried, then tossed in a stir fry of vegetables of the snow peas mushrooms, and the water our salad of cabbage with its very unique and unusual dressing, our cake, you saw that

, and always some rice to go with our main course. so we're going to bring this into the dining room, set it up and we'll like to see you there as soon as we show you the recipes. >> our chinese meal is before us, it's so delicious and

fragrant, it's gist fantastic. we have -- it's just fantastic. our fish was breaded and fried, battered and fried, that is, and then tossed with vegetables in a stir fry. and vegetables, just delicious. along with that, we have a little rice to go with it but we

also have our salad, our cabbage that marinated for 24 hours in a very unique and interesting sauce, especially if you like the flavor of sesame seed oil. as our finish we have our dessert, our walnut cake steamed, very interesting, very flairful and unusual way but or

oriental way of cooking pastry or cakes so let's have a little white wine to round out the flavors on the meal. we're going to enjoy it, we hope you will try it at home and enjoy it also. a bientot!

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this is john kohler with okraw.com. i haveanother exciting episode for you. i'm here in las vegas, nevada and i'm outside purehealth, a health food store that sells mostly supplements. they have a nice raw food sectionand many of the supplements they sell are different than the ones you find at most vitaminshops. many of them are actually whole food supplements and i hope to come back here reallysoon to actually give you a store tour where i will bash on the crap and show you the stuffthat might be good to buy. so pure health is the location of a talk thati've been giving entitled, "how to use the leftover produce in your fridge". how oftendo you guys have like lettuce in your fridge going bad? or carrots going bad? or zucchinithat's been in there for weeks and haven't

been used.? well in this video i'm going toshow you guys a talk i gave here that showed how to make a raw food soup out of whateveryou have left over in your fridge. in my opinion raw food soups are far more valuable and morenutrient dense than eating a raw food salad. so why don't we go ahead and go to that clipwhere you could see how i could teach you guys how you can make a raw food soup reallyeasily. -----hello, thank you everybody for coming today and i hope this'll be really valuable to you.this is like a lot of what i've learned over the last 17 years and you're going to getthe download on how to do it the best way possible. so the first thing is i'd like toask everybody here who has heard my story

before or heard me talk before? so a handful.how many people have seen my youtube videos? okay well not all that great. so i have over1100 youtube videos so if you like this talk i have one thousand nine hundred ninety ninetalks just like this one, online, available 24 hours a day, 7 days a week.okay, so i do a lot of education that way so i do give some talks here and there andi enjoy meeting people and i really enjoy talking to people because i feel that thelifestyle and the way that i teach and what i do actually has saved my life! so to sumup my story without giving a whole talk on my story and get into it for like an hourand a half, basically what happened was back in college i had spinal meningitis and theni got hospitalized and the doctor told me

i might not make it out alive. i'm sure manypeople here know people that have spinal meningitis and didn't make it and weren't so lucky. soi was lucky and i can thank raw foods for that. but i thank a higher power for whati can be thankful about is that i had spinal meningitis and when i was leaving the hospitali asked the doctors why i got it and they said i had what was called complement immunedeficiency syndrome. basically, in layman's terms (i asked the doctor: "what's that! idon't know these big medical terms.") he said, "well, basically you have a compromised immunesystem based on defective genes. bad genes take a weak immune system and you're morelikely to get sick than other people." the night before i got spinal meningitis iwas playing broomball at the ice rink with

the fraternity brothers and, like, i was theonly one that got sick. i don't know anyone else from college or the fraternity. nobodyhad spinal meningitis but me. i was like, where did this come from? it's like, peoplecan carry around a cold, like your husband or wife and maybe have a cold and they'resick but you don't get sick if you have a strong immune system. unfortunately my immunesystem wasn't that strong at that point in time and the doctors blamed it on my immunesystem, nowhere else to blame it on. but what i did find out later is that, of course, youare what you eat and absorb and, you know, if you're eating like the wrong foods - maybeyour genes are going to be fully expressed and they have a new term for that called epigenetics.you could actually change how your genes show

by what you're doing, you know, external factorslike diet... so, after i got out of the hospital, i knewthat i needed to do one thing because the doctors said, well hey, you made it throughthis bout of spinal meningitis. i wouldn't have a recurrence because it's gone but icould get it again in a different strain. there's many strains of the flu, there's manystrains of spinal meningitis, there's many strains of all kinds of bugs out there. buti could be susceptible to some other disease later and not be so lucky. so at that pointbecause i was in there and the doctor told me that i might not walk out of there, that'snot a fun place to be, you know, in your 20s or any age. so i really had to think about,while i was in the hospital, like what was

really important to me? you know, was havinga million dollars - you know, like every kid who gets out of college - the american dream,you know , having a lot of money and all this kind of stuff. is that really important orwhat's really important? if money is not important cause even if i had a million dollars, i wrotethis check to - mr. doctor one million dollars do not cash unless joe walks out of here alive- it would have done me no good so luckily at a young age i discovered that my healthwas, in fact, my greatest wealth - and i know that's a saying that's often said but nottaken to heart and i strive to take that to heart as much as possible because i did almostlose my life and, uh, i don't want to be in that situation again, feeling helpless andat the mercy of the doctors and the medical

system. obviously some of the things theydo can be very helpful but some of the things may not and i want have the highest probabilityof staying alive and continuing the work i do and having fun. so that's really led meto knowing - led me to finding out what i need to do to have the strongest immune systempossible because obviously the doctors weren't able to do it for me. so that led me on ajourney from like, i started uh... actually out of the hospital i didn't know what i wasgoing to do. so i saw a juice infomercial on tv - j. kordich, the juiceman and likeone thing he said in his infomercial was like, um, you can start juicing and it builds yourimmune system. so that's all i need to hear, i bought the juicer, started juicing and istarted feeling better. and one thing led

to another, to make a long story short, igot onto colon cleansing, a little bit of colonics, cleansed out a lot, felt a lot better.the juice man, when i bought the juicer, came with 6 cassette tapes and one of the firstcassette tapes said something like the one thing that prematurely ages you faster iscooked foods. don't put cooked foods in your body. so when i hear that i thought man thisguy's a freakin whack job. later i got a cleansing book by dr. richard anderson called cleanseand purify which talked about the rise and shine cleanse. in the book he said that afteryou do this cleanse, afterwards you should chew raw foods. this was the second time iheard about it. the book was so enthralling and captivating and after i did the cleanseit gave me amazing results and i knew that

i had to stick with raw, basically for therest of my life. in the book he said you have to take selium bentonite and herbs and chlorophyll.this was instrumental in going raw. as a child i had asthma, allergies and eczemaand another skin condition that hardened my skin. these are all autoimmune related diseases.the creams and treatments never seemed to stop the itching. the doctors told me thati would grow out of the eczema when i was a teenager because my hormones would kickin. i was so happy on my 13th birthday. i woke up ready to be a regular teenager withnormal skin, maybe get a date. but nothing changed.so, fast forward, after i went on this cleanse for the first time, my skin cleared up 100%!i remember this because i was taking a shower

and i noticed, "holy sh** my skin is clearedup!" i started crying. i don't know if i was crying because i was so happy or scared thati'd have to eat these raw foods for the rest of my life because that's what they said inthe book. if you cleanse out, you can't put this stuff that makes you toxic back intoyour body! (laughing) so that's when i made the commitment to go100% raw. i haven't been able to maintain that. i've only been able to maintain a 99.999%success rate since 1995. so that's pretty good. i'm not perfect. i don't think anybodyis. but i've been growing and learning as i go along. one of the other principles ilike to talk about to people is cani (constant and never ending improvement). what that simplymeans is, whatever you do today, try to do

a little bit better tomorrow. whether you'rean accountant or a salesperson, just try to do better tomorrow. and if you do that overa whole year, it's that much better at the end of a year. so i try to do that in manyareas of my life and especially with my raw foods because my goal is to have the strongestimmune system as possible so i don't end up in the hospital again. have a strong reasonto do raw foods, whatever it is, whether you have a medical condition or want to lose weightor have more energy or stay alive longer. for me, it sticks me like a knife, if youeat a hamburger you might end up back in the hospital. so i think i choose carrots!i strive to do a little bit better every day. so 3 years ago or so, i was eating prettyclean and i eat a pretty good fresh fruit

and vegetable diet. i thought, "how can iimprove and better what i'm doing now than what i did before. i started growing my ownfoods which was a huge change. even if you're eating fruits and vegetables the quality ofwhat you're eating can make a huge difference. whether you're going from conventional toorganic or organic to the local organic farmers market or better yet, better yet: backyardgrown organic! two minutes before you eat it! and yes, you can grow year round evenhere in vegas. so nowadays i strive to grow as much food as i can. i'm not 100% thereyet but i'm doing more. i also teach about growing your own food whether you're raw ornot. if you grow your own food you're going to eat a lot more raw. so i teach about gardensspecifically on www.growingyourgreens.com

and i have a dozen videos specifically tailoredto growing in the las vegas area if you are interested in doing that. when i got intoraw foods to begin with, there weren't raw food sections in the whole foods section.there was no such thing kale juice or ___ powder, no agave, no lacuma powder, no macapowder, no inca berries. there are a lot of products that have come out since i've goneraw. now are these things a good or bad thing. well, it depends on the item. a lot of thingsare meant to separate you from your money. when i first got into raw foods there werejust fruits and vegetables , nuts and seeds. i probably did more with nuts and seeds thanwhat was optimal but at least it kept me one the raw. and i've learned that our diets shouldbe totally consisting of fruits and vegetables

and nuts and seeds. my ration of nuts andseeds is one handful and if i'm feeling generous, 2 handfuls. nuts and seeds have a lot of nutrientsand fat content but they jack up the percentage of fat you're eating. we have a fat phobiain america and, granted a lot of the fats people are eating are probably not the rightfats. just because a fat is a raw fat doesn't make it good if a big percentage of your dietis coming from fat. when you're doing that you are eating less of the other things thatare important in your diet like lycopene rich tomatoes or beta carotene rich carrots orlutene rich leafy greens. 1. to sum it up, the best way to include morefruits and vegetables in your diet are: 1. blending: blending is very easy. you canput a bunch of stuff in a blender, blend it

up and drink it up on your way to work orthe airport, put it in a cup, take it to work. 2. juicing: if i took 5 pounds of carrotsand put it in the blender i would have 5 pounds of baby food and wouldn't necessarily wantto eat. but if i put 5 pounds of carrots in the juicer i would have 4 cups of carrot juicewhich i would love to drink (just so you know i'm a little bit thirsty). also, you'd begetting all the nutrition out of the carrots. what the juice man said in his day was, "yourbody is nothing more or less than a juice extractor." when you put something in yourbody and eat it, one side becomes liquid and one side becomes solid after we've taken everythingwe need out of it. and if our digestive system is not working optimally, we may not be gettingeverything we need out of the food, especially

if we're not chewing well or as much as weshould be. i heard we should chew each mouthful 200 times. my dad chews maybe 3-4 times. ichew 15-20 times and my dinner might take an hour or two to eat every night. most peopledon't have that kind of time to eat. but it's important to me. i want to get the most outof it. so a juicer can take fiber because we can't digest the nutrition out of fiberlike most animals can. 3. eat them whole and chew them really good.how many people usually eat a salad usually for dinner every night? a good majority ofpeople. most people on a raw foods diet eat a salad for dinner every night because, whatelse do you eat if you only eat raw foods? you just eat salads. well there are a lotof other things you can eat besides just salads

and you'll kind of get to know my reasoningon this. so instead of just a salad, you can actually make a raw food soup.so why is a raw food soup better than a salad? does anybody know? more nutrition! you'reliterally packing nutrition in a salad into a grater. you can grate 5 pounds of carrotsinto a grated carrot salad. how many of you can eat 5 pounds of grated carrots? (laughing)i couldn't! but i could juice the 5 pounds of carrots, have 4 cups of nutrient rich juiceand use it as our soup base. so we can get more of the good stuff, of fruits and vegetables,especially if our immune systems are compromised. so that's why the raw soups are better becauseyou get more of the good stuff. i thinkt he other night we put in 22 ounces of leafy greensalong with carrots through the juicer and

that was hte soup base. plus they are betterassimilated and digested because they're already broken down for us and we don't have to chew.and most people don't chew their food well. so, more volume and more broken down are someof the reasons why raw soup is better. the next thing i want to talk about is whya recipe you would make in your own home would be better than raw food chef's recipe. thisis the contention i have about raw food chefs. there are a lot of raw food recipe books outthere and a lot of people teaching recipes to people and in my opinion a lot of themaren't the healthiest. the first thing you have to ask is why someone gets into raw foods?is it because they were a vegan and transferred into raw foods? is it because they're a chefthat transitioned from the normal world and

think raw foods are cool and healthy? whilemost raw foods are, there are a lot of raw foods and ingredients used in raw food recipesthat aren't so healthy. one of the people we entrust our health to besides the doctors,are the chefs! when we pick up a raw food cookbook we take for granted that the rawfood recipe in the book that they're telling us to eat is good for us. and that we shouldbe eating it because it's in the book! it's their recipe. but in my review of many rawfood recipe books - and i own quite a few of them :1. they're very high in fat. a lot of the recipes are nut based recipes instead of fruitand vegetables. that's what i talked about earlier. we want to eat fruit and vegetablebased recipes, not nut based recipes. nut

based recipes are better than mcdonalds butthey're not as good as fruit and vegetable recipes and i'll argue with anybody at thispoint and i will win! it's impossible. (laughing) a. so they're nut based and high in fat especiallyif they start including things like extracted oils which are 100% fat. so that means a tablespoonof oil is 120 calories. that's a lot of calories. all these vegetables in front of you are probablynot 120 calories. so if you're making an all oil vinegar dressing and you use one wholehead of romaine and one tbsp of olive oil with vinegar and pour that on now you havemore calories coming from your dressing than your lettuce. and it shouldn't be that wayin my opinion. so i like to use whole food sources of fat like macadamia nuts, brazilnuts , almonds, walnuts, pecans, avocados,

coconuts. they have fat but they have othernutrients like phytochemicals, plant sterols that are different besides 100% fat. manyaw food chefs use oils in there. 2. another thing that pops up in the raw foodrecipes is the salt. even in the regular world they say don't eat too much salt. but becauseit's a celtic sea salt and it has a trace of minerals it's supposed to be good for us,it's still 95% sodium with only a small amount of minerals. and it will still jack up yourblood pressure if you get too much of it. we do need an adequate amount of sodium butthe amount of sodium i'm seeing in raw food recipes oftentimes way too high in my opinion.so, once again, we are trusting these chefs who wrote these books because they're veganand they turned raw to break into the raw

foods chef world and they know how to do it.but people are not teaching the best stuff, way to live because they've been doing itthat way for a long time. we're following followers that aren't doing it to be healthierbecause they're not healthy recipes. 3. the recipes that i teach are actually whati eat. another thing that is interesting is that some of the chefs don't eat what theyteach. i actually eat what i teach. i had 2 raw food soups the last 2 nights . thisis it. fruits and vegetables. it's all we really need. it would be far better to makeyour own recipes than to follow someone who doesn't know maybe the healthiest way to doit if that's our goal. another thing that chefs do is they make things that taste good.i think i make things that taste amazing and

are also healthy. my goal is to be as healthyas possible so i don't end up in the hospital again. if you want to follow other chefs,at least modify the recipes or substitute stuff so they don't contain as much fat andsalt. but i want to teach people to make their own recipes so they aren't as dependent onrecipe books. i want people to think for themselves. 4. another problem with raw food recipes isthey need certain ingredients. what if you're out of the ingredients. you gotta run to thestore, buy these certain ingredients. what if the store is out of them. what if the chefis using some crazy ingredient like maca powder that nobody has. you can't do the recipe?every recipe i make every day of the year is not based on a recipe book. it's what ihave fresh in my garden and in my fridge.

and this is how it should be. whatever youhave is what you gotta use to make something. you gotta figure it out and be creative. ihave a system on how to make a raw soup with whatever you have available and i'm goingto share that with you tonight. it's really simple.before i get into that though, here in vegas my garden isn't too big but i have about 12raised beds. i do buy produce in vegas and i mentioned in my marketing that i would sharemy favorite places. some of my favorite places to shop are:1. 99 only stores. i got 11 oz of organic spring mix for $1. in past trips i've gotten16 oz for $1 but that's really rare. but 11 oz is about 40% of the time. they've had babykale, power green mix, arugula, spinach. they

have a better selection than whole foods for$1. but not all dollar stores have a produce section and sometimes they just don't getthem in. there are 3 99 cent stores and i got to all of them. sometimes it's not inthe case and you have to look behind the display and look for boxes in the fridge and lookfor something organic and i'll ask the guy, hey i'll buy the whole case. i'll buy six11 oz containers for $6. i've gotten organic oranges there. they won't be marked organicbut if you look for the sticker on the orange that starts with a 9. if there's an influxof produce they just bag it up and sell it. i've gotten organic apples and pears but that'srare. the greens are pretty consistent. 2. sunflower market, now called sprouts. goon a wednesday which is double add day. you

get this week's sale and next week's saleso you can shop less. 3. vaughn's. they have an organic section.i find them the lowest price for organic celery for $1.69 a head.4. costco. costco is my second place for spring mix and organic spinach if i can't get itat the other store. there it's like $3.79-$3.99 for 16 oz. dollar store is a little cheaperbut costco might have more variety like baby kale and spring mix. they had organic babykale this last trip. baby kale is better for us to eat because they're more tender greenshave more fibers and are more digestible. costco regularly has 10 lb bags of organiccarrots for $4.99. last tues they had organic strawberries. 2 lbs for $4.99. i've gottenorganic apples for 80-90 cents a pound for

a 10 lb bag.5. thursday farmers market at the sprinkler. just don't go to the guys on the edge thatbring the stuff from california. it's expensive and i encourage you to shop within local farmers.my favorite sellers are the tomato lady and cowboy trail farm. they're real cool. we gota watermelon this big for $5. i juiced it today. it made 2 gallons of juice for $5.more nutritious than drinking water. 6. my favorite place to shop to save moneyin vegas is my backyard. it's free! and at this time it's insane. (audience: "can i getyour address?" - laughter) i should teach you guys how to grow it yourself. real simple.if i could do it you could do it. next thing i'm going to teach you to createyour own soup with whatever's in your fridge.

and, can you name some things in your fridgeyou haven't used in awhile? zucchini. bell peppers. mushrooms. tomatoes. corn. okra.that's a fun one. we have ways to use all of them. the main, and most important, componentof your raw food soup is your soup base. there's only a few options for a soup bases you couldhave. super simple. 1. pre-existing soup base. in regular cookingthey might use water. i highly advise you guys to never use water in your raw food soups.why? because i'm eating for nutrient density and there's not a lot of nutrients in water,especially vegas water if you're not filtering. in fact there's probably some anti nutrientsin my opinion. 2. coconut water. it's rich in electrolytes,you open it up and it's full of plant _____.

that's the easiest soup base.3. something juiced: carrots at costco, organic, super cheap, 49 cents a pound, juice themup in the juicer and you have a rich, delicious soup base carrots. if you have some extrabell peppers, juice up some bell peppers. they can be expensive but i had a boatloadof bell peppers from my garden in california and i juiced them up and had 4 cups of bellpepper juice. that made some of the best soup i ever tasted. bell peppers blend well too.4. tomatoes. they are excellent and blend well. obviously the blender will give youa thicker consistency which is what you want to go for. with blending you will use lessproduce because you leave in the fiber. juicing takes out the fiber. if i don't have as muchi'll blend it to get more.

i'll use okra and zucchini as a texture componentinside the soup. that being said, i rarely eat mushrooms. i'll probably juice the zucchinias a base if i have a lot. ginger, garlic and onions probably wouldn't make a good soupbase. my general rule i use is that if i can't make a meal out of it, it probably shouldn'tbe used as a soup base or a main staple in your diet. the other night i actually usedfresh lemon grass from my garden in the juicer. you can add a little garlic and onion.first step is the soup base. four or five cups of soup base is usually right for me.you can have a soup base that's mostly liquid and a little bit of texture or a little soupbase and a lot of texture. the next component is the fat component. oncei have the base i'll add in the fat like a

handful or two of nuts. that will give youa nice rich texture. avocado has a bunch of different nutrients. brazil nuts have selenium.we add in a small amount of nuts because, in my opinion, we need fats, flax seeds, chia,hemp (which has omega 3) or coconut or olives or avocado. that will help you feel satiated.today, for our soup base we're going to juice some carrots. we have the omega ___ juicer.i like this machine because you just dump the food in there and it's self beating andyou don't have to push it in. once again, our bodies are nothing more than a juice extractor.you can see the juice coming out this side and the pulp coming out this side. some peoplehave asked me what i do with the pulp and for me, the pulp goes in my compost bin. somepeople like to use it as a carrot cake. some

people use it for raw food crackers.people think raw foods take so much time but if you have the right equipment you can doit quickly. if you gotta do something with your time why not do something to extend yourtime , improve your longevity? we have about 4 cups of carrot juice and ittook a couple minutes. let's put it in the blender. now we're going to add our fat component,a coconut. we have a white coconut. some people like the thai coconut but today i like touse the white coconut because there are differences between them. this one is actually wrappedin plastic and dipped in fungicides and sulfites so i don't like to take the plastics off.but these ones, based on my research, are not dipped in anything. the water is sweeterthere and it's not quite as sweet in here.

the meat is a lot thicker in here so it'sa lot fattier. so if i was using this as my fat component i would just use the meat andeverything and blend it to make it nice and creamy. because the meat is thicker it's alot grittier and i don't like that. so what we're going to do is crack it (i already tookthe water out earlier). i have a special tool to get the meat out. i do sell the tools buti didn't bring them today. they are available online at www.youngcoconuts.com.this is a white coconut but you'll also find ones that are brown. the white ones are youngerthan the brown ones. the brown ones are more mature, have thicker meat and half as muchwater. sometimes the water is bad, depending on where you buy it. you always want to buythem at a place where they turn (sell) them

a lot. if they're not turning them, they'rejust sitting there and going bad and you're not going to know when you pick them. i liketo buy them at mariana's, the mexican market. they turn their coconut really fast becausethe population uses them. they're not usually the cheapest, though.i got these white ones here at sunflower and they were pretty fresh though i saw some evidenceof mold near the eyes. but they're fine. they were about $1.50. the other coconut you'llsee are at the thai markets. they're wrapped in plastic and they're round. i advise againstgetting those. i don't know the treatment on those and i've gotten a high percentagethat are bad. another thing you could get is coconut flakesin the store. but i recommend fresh ingredients

if possible. for me, i'd get a bad reactionif i got those. also, they're dry and don't have the full bodied, rich flavor of fresh.even though they say they're not bleached i think they are because they're so white.i've taken my fresh coconut and dried in the dehydrator at 118 degrees and it never lookssuper all white. also, i've bottled it up and left it in my cupboard and after 6 monthsit goes rancid. but the store bought stuff never goes rancid. we don't want to eat thingsthat'll stay on the shelf forever. so today i'm using the coconut and it's amuch more cost effective fat source than nuts because it's a lot more food for $1.50. plusi got to drink the water. for me, the water is the main benefit and the meat is just somethingextra to use. so we basically have the carrot

juice and the coconut and we blend it up.you can use it as the base but it's very chunky. so you could run it through a nut milk bagbut i'm too lazy to use nut milk bags and they're a pain to clean so i'm going to usemy favorite mixer and we're going to simply pour this mix through the machine and we'regoing to basically get a pulp and what is basically a coconut carrot milk. if, insteadof carrot juice, i used water we'd have coconut milk. this is carrot coconut milk and thisis our base tonight. now we need a texture component and this iswhere you can get creative. one of the textures i like to use are sundried tomatoes. i canadd chunks of sundried tomatoes or chopped up into the soup. it will rehydrate the tomatoesand give the soup a chunky texture. i also

like to use sauerkraut. it adds zing and beneficialprobiotics. and noodles! how many of you own one of these guys already - okay a handful.this is called a spiral slicer and what this allows you to do is take something like zucchiniand make angel hair pasta - a thin noodle, or fettuccini - a thicker noodle. so you putthe zucchini into place, put the lock on and turn it. you get long noodle-like strands.before i got into raw i liked udon soup. it was like noodles with a whole bunch of stuffput into there. so now i can make udon soup with the noodle-like texture and i've gotsome fruits and vegetables like zucchini. the english cucumber works well on this toolalso because it doesn't have seeds but you can't use a standard cucumber. you can takea daikon radish and put it through the slicer.

if you don't like the hot spiciness of theradish you can soak it in water overnight and it'll take some of the spiciness away.then you have white, clear noodles that are similar to the asian noodles that are whiteand clear. it's a substitute that's so healthy for you and probably a lot less expensive.i'm not going to spiralize the daikon tonight but i'm going to use another tool - a julienneslicer. it makes match-like strips. it's not like long noodles. i like to play with differenttextures because it makes a difference. you can julienne carrots and butternut squash.once again, the more vegetables in your diet the better. also, the more you break downthe food with the equipment, the less you have to chew.another texture component is a mango chopped

up in small cubes and put into soups to makea sweet element. last night i made a coconut curry soup.so these vegetables, while adding a small amount of flavor, don't add a lot of flavor.you can chop up peppers to add flavor. but the last thing i want to add is a flavor component.i don't add salt, which is very high in sodium. i like to add items that are salty but don'tadd a lot of sodium, like sauerkraut. you can get salt free sauerkraut. i like to usemiso, but i use chickpea miso not soy. i'm not a fan of soy miso. i put a little bitof that into ours tonight. sometimes you have to look around because it's not availableeverywhere. once again, this is a fermented food. actually, another really cool flavorcomponent (i emailed my mom today and she

finally listened to me. i said, "mom you needto get some natto. natto is an amazing food. it's one soybean product that i love and consumefrequently. natto is fermented whole soybeans. unfortunately, it's hard to find. most nattois imported and they freeze them. when you freeze them they lose a lot of the beneficialnutrients. luckily there's a brand in california that makes organic natto. soy, as you know,is a big gmo crop. the benefit of natto is mostly vitamin k2. you get a lot of vitamink if you're eating leafy greens but not so much k2. a better source of k2 is the natto.here, you can probably only get k2 in a capsule. i always recommend getting the real nutritionfrom the real source - the vegetable - but if you can't, then i recommend the supplement.that's why i recommend the health food store

is because they have a lot of whole food supplementsthat are powdered up beets , for example. it's better if you eat real beets but if you'retraveling you can take powdered beets and have instant beet juice.natto is a unique flavor like nothing else. my mom was asking me how to eat natto andi told her to put it over her salad or over rice. the k2 in the natto makes the calciumgo into your bones. besides the miso and the sauerkraut, i wouldlike to add the one food item that will drastically increase the trace mineral content to yourdiet. the usda studied foods grown in the 1950s and compared them to food grown todayand found significantly less nutrients and trace minerals in today's foods. now whatchanged? in my opinion it's the farming practices

and possibly the variety of foods grown today.the foods grown today are the foods that will ship well, store well and farmers wont' losetheir money and profits in transport. in the 50s people consumed a lot more locally. themain thing is the soil depletion. even organic farmers are, unfortunately, not doing thethings needed to drastically increase the nutrients. organic farming has practices thatsay what you can't do (like spraying) but they don't say what you should be doing, likeusing compost or adding trace mineral supplementation to soil. the one thing that you can use toget your trace minerals if you don't grow your own vegetables in nutrient-rich soilis sea vegetables. many people, in my opinion, are deficient in trace minerals and the seavegetables are the easiest way to get them

back into your body.this item is literally called sea spaghetti. if you miss spaghetti this stuff is crazy.you just soak it and it's like little noodles and they literally become like spaghetti.a lot of people don't like them because they taste fishy but these, to me, have virtuallyno fishy taste. they are kind of expensive but i like them a lot and use them.another item is dulse (or red) seaweed. it's my favorite and it doesn't have a fishy flavor.you can also eat kelp which is fishy. i met a guy at the mother earth festival in pennsylvaniarecently and he actually gave me seaweed supplements in a bottle. there are asian food marketswhere you can get brown seaweed. then you have your standard nori. if you have norisheets you can tear them up and put it into

your soup. one of the things i like to dois take nori sheets and cut them into strips, like noodles. a less expensive option thannori is to get laver, which is what comes out of the ocean before it's made into norisheets. it's significantly less expensive and you can just take some of it and put itinto your soup. the one we're going to use today is wakameseaweed. it reminds me of chow fun noodles which are like chow mein noodles but are notcut up. they're long strips. you don't need a lot, this stuff really expands. we're justgoing to let this soak in some purified water. it's a flavor and texture component and rampsup the trace minerals. other flavor components you can use are fresh components like ginger,lemongrass, basil, parsley. the easiest thing

to grow in vegas are herbs. they don't needmuch water or care. my sage grew like crazy. rosemary did really well. basil is the easiestthing to grow in vegas. my basil plants are this tall - it's insane. stevia is also reallyeasy. curry powder, cajun seasoning, italian seasoning,all different kinds of seasonings to make the stuff taste good are great. now we'regoing to use the young thai coconut. i use this special coconut noodle tool and go around.these noodles are the bomb. you can imagine the texture of young coconut meat. these arecrazy good. once again, having the right tools makes the difference. i'm a kitchen gadgetfreak. the best source is ubraw.com out in mesquite. this actually looks like udon noodles.the other side of this tool is a cutter to

get the coconut out, but it's not the besttool for this. this past summer, i went out to californiaand harvested my own sea vegetables. i did a video on how to do it. then you can dehydrateyour own and have enough for a year. in california it's legal to harvest 10 lbs a day so youcan go to northern california wine country for a week and harvest 70 lbs of sea vegetables.i think only raw foodies would do that. (laughter) look at how much that expanded. isn't it amazing?it started out as almost nothing. back to our soup base, we put in the misobut didn't blend it up yet. another thing i like to do is add peppers. instead of juicingpeppers i just blend them into the mixture. on the hot peppers, what i like to do so they'renot as hot, is take out the seeds and white

pithy part.first, we need to drain the water out of the noodles. i consider them like chow fun noodlesbecause they're soft and, to me, they don't have a flavor. they're just kind of chewy.now we're going to add all our components to our soup bowl. we have the wakame, thezucchini noodles, coconut noodles, butternut squash matchsticks, the daikon matchsticksand we got our soup. but we're not done yet. let's stir it all up. last thing i like toadd to make it beautiful are marigolds from my garden. marigolds add color to make itlook nice but more importantly, to me, i like to eat functionally and marigolds add luteneand zeaxanthin. if you go in a supplement store you might find something made out ofmarigold flowers. we'll sprinkle it on and

it looks pretty. it's a different taste andmost people are not used to it so i only use a little.so the steps to have a raw soup: 1. a soup base: coconut water with miso andzucchini 2. fat component: nuts, seeds, avocado, youngcoconut meat, coconut milk, olives 3. texture: fruits, vegetables, sliced, diced,noodles or matchsticks 4. flavor: miso, sauerkraut, nutrient densetrace mineral seaweeds, fresh or dried herbs, spices, sun dried tomatoes or dried vegetablesdoes everybody feel that they could make that real easy? it's more fun and way healthierthan a salad and really easy to make. the last thing i'd like to mention is a rawfood recipe book i made about 5 years ago

that has 30 of my recipes. i still eat mostof these recipes. they're very simple. one example is a curry mango dressing. it's 2mangos, 1/2 cup of almonds and a teaspoon of curry powder. you could alsouse something like that as a soup base. you could blend a bunch of mangos for your liquidand you'd have the fat component and your curry powder. it's available for $5.----- so i hope you guys enjoyed that episode onhow to make raw food soup with whatever you have leftover. once again i want to encourage you guys to eat more fresh fruitand vegetables in your diet and a raw food soup is a way you could do just that. onceagain, my name is john kohler with okraw.com

and we'll see you next time. and remember, keep eating your fruits and vegetables. they're the best.