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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