https://www.youtube.com/embed/y6kTpY10Bhk
What's good Dudzznation? What's good YouTube family? As always, man, sending you peace, love and life, good vibrations: all of that, man. So, right now I'm actually about to have my first whole meal after my 42 hour fast. First thing I did today was, I broke my fast with some pumpkin seeds and some dates and I did that for a very strategic reason. So, the reason I had the pumpkin seeds was because of the Zinc content and also the omega 3 fatty acid. Right now, as you guys know, I'm learning another language; I'm learning Ebo, which is very different from the languages that I speak right now. So, I need my brain to be functioning in tip top shape, right? And also, I did that because of protein since I haven't eaten for almost two days, I'm still working out, I ran yesterday.
I wanted to just give my body some amino acids and everything. Also, the dates; I also wanted that glycogen, sugar, magnesium and potassium and all that good stuff that the dates provide. Also, the main reason I chose the dates is because the dates actually promote digestive health. So, I'm very particular with what I put in my body, especially when I'm healing myself and, I'm giving myself a break. If you guys have been following for the past days you know that, for the first time in a long time, like, I noticed that I was bloating.
And the reason I was bloating is because I was eating too much food, I had been training like two times a day, and I didn't want to get skinny so I have been eating a lot. But consequently, you know what I'm saying, that was just not my body. So anyway man, I'm about to show you guys what I'm about to eat for my first official meal.
So this is it right here man. I know this is like a bunch of different stuff, right? But what I have right here, trust me. we are about to cook together, alright? So, I got some red cabbage, kale, I got some leftover wild rice right here, that I'm about to reheat on the stove. I've got some purple sea moss, burro bananas. This is on Dr. Sebi's list, but I hate it. We call this bannann, I've got pepper, I've got some old beans right here. And this right here, if you're not Haitian and don't know what this is or if you're not from the islands, this is called epis. So, this is something that we make in Haiti.
Also, a lot of countries in islands, alright, also make this and pretty much what this is is; this is the base of a lot of my meals and so I have cilantro here, parsley, garlic, olive oil, a bunch of different herbs and seasonings. If you guys want to see me make a video on this, then let me know and I might make it for you, okay? So, this is what it is right here, man, come cook with me and watch how we take these leftovers and make it into something better. So the first thing you got to do, of course, is to cut up the kale and the red cabbage.
Now, I'm not sure what I call this meal right here, but I just like to throw a bunch of different stuff together and then you know, it always turns out good... For the most part I'm about to actually get started on the rice. So, I'm going to add some alkaline spring water. Boom! Get the old rice right here. Pour it in there, you know what I'm saying? Boom! So I'm gonna turn that on. I hate gas guys, Alright, so while that's cooking, about Assad status. So the first thing I'm gonna do is spray some avocado oil on here as the base and the reason why I like avocado oil is because it has a high p threshold.
I'm going to turn on the fire with the avocado oil. Boom! So, the first thing I'm gonna do is I'm going to add probably two tablespoons of my Haitian epis. Oh! What am I doing man? This is a fork! Hold up! Let me get a spoon. Hold on let me get a spoon. Alright, boom! Alright! So, we've got that cooking while we get two tablespoons of epis. Drop it on the as the base and, I'm not lying, if you're Haitian and you grew up with epis you can comment down below and tell them just how good the house will be smelling when you put that fresh epis on the oil. It will smell amazing. So, it's sizzling right now. So that's sizzling. Alright, so a lot has been made. I'm going to cut the bannann or as we call it in Haiti, the plantain. So what you're going to notice is that a lot of times, I like to switch from Kreyol to English.
I'm not apologising Dutch Dashis not here Alright. So, I'm about to drop the veggies in there. It smells so good. Boom! Alright, so I'm gonna let that cook down for a little bit. And I'm gonna add the lid so it steams ight now. I got the fire on about a medium heat and am checking on the rice a That rice is smeling good too.
Okay, so the veggies have been cooking for a while, so I added my sea moss on to, with a bunch of spices. So I'm just gonna mix this up with the epis at the bottom. It's smells so good. So, in addition to the epis, I also added more garlic. And I also added some of this seasoning right here; Jollof Rice Seasoning. Shout out to all my Africans, shout out to all my Nigerians; Ndewo Alright. So, it's time to cut the bannann. This is one of my favourite foods right here. This is why I can't live in a place that's cold because I have to have my fresh fruits, tropical fruits and vegetables.
I can't do it, man. I can't go back to New York. I can't! I have to live somewhere where it's hot. Alright. So, pay very close attention to how I cut this plantain. So, I don't really like to cut it straight down unless I'm making bannann peze, which is something that we make in Haiti with green plantain where we fry it first and squish it down. This is bannann douce. So, what I'm going to do is: I'm gonna cut it at an angle. Everybody that's from Haiti right now knows exactly ( speaking Kreyol) That's ready. So, now I'm about to add the bannann. Yeah, I gotta be careful when I'm doing this because I might lose a... you know? Yeah, I might lose a hand man, this is gonna be hot, you know what I'm saying? Just add that in there So, boom! So, the plantain is done right now.
So, what I'm going to do is, I'm going to put a paper towel on just take off some of the excess oil. So, I would put some paper on it real quick and then I'm gonna press it over the top, just to get off some of the extra oil because I don't want too much oil on. Well going; it's almost done really. Alright! So, now I'm gonna add some pink Himalayan sea salt. For Haitians, we don't really measure things out. So, I don't know how much salt I'm putting. I just go by the spirit. I've got my spirit telling how much salt to put, how much oil, how much pepper.
Haitians don't really measure anything. So, boom! That's the bannann. So, now let me show you how this meal is about to Boom, guys! So, this is the final result. So, I have wild rice with some sweet peppers and peas, I have a vegetable Medley that are sauteed in my Haitian epis. And I have my bannann peze as we call it in Haiti, or sweet plantain. The only thing that this meal is missing is avocado. But, (Speaking Kreyol), this meal is gonna be amazing. This is my first whole meal after 42 hours of fasting. look... Alright, boom! So, this is the first meal. Gotta set my intentions straight. I'm going straight for that plantain. This is how your plate should be looking. There should be a bunch of different colours in your plate for different health benefits. Each herb has a certain organ affinity that helps different organs. This is the way that I love to eat. I love to eat like my ancestors.
You see, to me this is actual soulfood; food that makes the soul feel good. Ridiculous. That epis just adds such a great flavour with the sea moss because the sea moss is naturally salty. So, that's a really good mix. But anyway family, I'm about to get to work. If you've enjoyed this little video, make sure to like, comment and subscribe. Do everything that the YouTube is asking you guys to do. I'll see you guys in the next one,(speaking Kreyol). And, as always, stay blessed! Wait, you're still here? If you don't mind, go hit that notification bell, so you get notified every time I upload. If you hit that bell, I'll give you some bannann.
You know you want some. You smell it? Alright, man. Yeah, I gotta go now..
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