Speaker 1: Uncensored, unfiltered, fun hinged. It's Coral Cast. Listen daily on
Speaker 1: your favorite streaming service.
Speaker 2: It is the Girl Cast. I am corel Happy January second.
Speaker 2: Are you into buyer's remorse? We're only two days into
Speaker 2: the year. Do you already want a refund? I hope not.
Speaker 2: I hope you've been enjoying these best of shows. Today
Speaker 2: is the last best of show. We start live again
Speaker 2: on Monday. Thank you for giving me some time off
Speaker 2: to enjoy the holiday as well. This tree will be
Speaker 2: gone out, goodbye, it's over. It's done, so that will
Speaker 2: be gone. I hope you get rid of yours too,
Speaker 2: get rid of it, gotta go. Time for it to
Speaker 2: be over, time for the new year to begin. I
Speaker 2: haven't purposely not addressed any news stories, and I know
Speaker 2: there are some out there like Matt Getz and his
Speaker 2: sex trafficking.
Speaker 3: And you know, just everything. But you know what, no, no, oh,
Speaker 3: it'll be there Monday. Okay.
Speaker 2: Today is about food, baby, Today is about eating. Now
Speaker 2: we have seen over the course of these Best ofs
Speaker 2: my transformation from three hundred and ten pound opiate addict
Speaker 2: to being healthier by being a vegan. And by the way,
Speaker 2: some of this footage was too hard for me to
Speaker 2: watch because I'm sitting there and my eyes are closed
Speaker 2: all the time. I'm talking, but my eyes are closed.
Speaker 2: And that's because I was so frickin high on oxy contin. Okay,
Speaker 2: my eyes are all goode.
Speaker 3: I was a girl. I was here in church Bells.
Speaker 3: I was high on the oxy contin.
Speaker 2: And it's obvious now that I go back and watch,
Speaker 2: it's like you are high. Thank you for staying with
Speaker 2: me through all of that. But today we are going
Speaker 2: to cook some things.
Speaker 3: Honey.
Speaker 2: We are gonna cook at Zukie Burgers. We're gonna cook Ummas.
Speaker 2: We're gonna make hummas. We're gonna make a Votchka gimlet.
Speaker 2: We're gonna make a kish and okay for the keish.
Speaker 2: I had lost a bet with Steve. I bet him
Speaker 2: something and he said, if you lose, you have to
Speaker 2: do your show shirtless, because we were joking about how
Speaker 2: on Instagram all you have to do to get followers
Speaker 2: is do a show shirtless, and he goes, well, then
Speaker 2: if you lose, you do a show shirtless, so we'll
Speaker 2: see if you get more followers. So I did a
Speaker 2: show shirtless and I made kish shirtless, so you're gonna
Speaker 2: see that. And if you don't like looking at it, oh,
Speaker 2: well that's me. That's my body. That's the way it is.
Speaker 2: And then we're gonna make a veggiecorma, which is a
Speaker 2: delicious Indian dish. All of that today, All of these
Speaker 2: from the Vegan in Vegas playlist at my website, YouTube
Speaker 2: dot com, Forward slash Really Carrel. So I hope you
Speaker 2: enjoy cooking with me today, making a vodka gimlet and
Speaker 2: talking about gay pride. Of course, I'll talk about topics
Speaker 2: and the cooking segments and maybe those topics are old
Speaker 2: and maybe they're not relevant now, but just have fun cooking.
Speaker 2: I'd like for you to be more plant based in
Speaker 2: twenty twenty five. Please be more plant based into five,
Speaker 2: Please please please get inspiration from these videos.
Speaker 3: All right, I will see you Monday when I will
Speaker 3: be in love and for the first live shows of
Speaker 3: the new year. So be here Monday at ten am
Speaker 3: at YouTube dot com, Forward slash Really Correll, and thank
Speaker 3: you all for being here. Thank you Patronspatreon dot com,
Speaker 3: Forward slash really Carell. If you want to become one,
Speaker 3: We're gonna have a great time in twenty twenty five or.
Speaker 2: A horrible time, but either way, we'll go through it together. Okay,
Speaker 2: So let's cook, and don't forget to go to Vegan
Speaker 2: and Vegas dot com to read all my reviews and
Speaker 2: all of these videos are there.
Speaker 3: It's all there for you, and.
Speaker 2: Of course at my YouTube. Hey, Mber's in the kitchen,
Speaker 2: so all is well. Hey, I'm Corell the planted host.
Speaker 2: Welcome to my kitchen. You know, sometimes when I'm around
Speaker 2: the house for lunch, it gets late. Look, it's twelve
Speaker 2: fifty six, you know, it's late for lunch, and I'm
Speaker 2: hungry and i want Mediterranean, but I'm too cheap to
Speaker 2: go buy it, and it's just always better when you
Speaker 2: make it at home. Well, I'm going to take the
Speaker 2: show cut on some things, but i'm gonna show you
Speaker 2: how you can whip up a quick Mediterranean lunch a falafel,
Speaker 2: hummus and salad, probably an under thirty minutes hopefully, and
Speaker 2: deliciousness with just a little prep. Okay, first of all,
Speaker 2: look at this. They sell falafel mix in the store.
Speaker 2: Nor I love the brand, nor they make many things.
Speaker 2: So with that falaffel mix, all you have to do
Speaker 2: is put a third cup of water, couple tablespoons a
Speaker 2: third cup plus two tablespoons of water, and you mix
Speaker 2: it together, and you're gonna want to let it set
Speaker 2: for at least ten minutes, So just mix it together
Speaker 2: and you don't have to do the mix. It's really
Speaker 2: just chickpeas and spices. That's what that falafel is, chickpeas
Speaker 2: and spicey. But if you do the mix, it takes
Speaker 2: out some of the time you have to spend.
Speaker 3: Then you're gonna want to get a pan.
Speaker 2: Okay, we're not to the hummus yet. You're gonna want
Speaker 2: to get a pan and some vegetable oil, and you're
Speaker 2: gonna want to start that heating because you want hot
Speaker 2: oil to cook your hummus in. And that pan is
Speaker 2: not gonna work for me. To just see what happened,
Speaker 2: that pan does went like that, not doing hot oil
Speaker 2: that way, So the all clad goes away.
Speaker 3: The cowfulon steps in.
Speaker 2: We get our vegetable oil from our pantry high pantry.
Speaker 4: High vegetable oil. So well, I just use all the
Speaker 4: vegetable oil. I guess I will. How much vegetable oil
Speaker 4: should I use? Corel oh about that much? About an
Speaker 4: inch in the pan. Okay, so whatever pen you use,
Speaker 4: put about an inch of oil in it.
Speaker 2: Okay, So well that sits here. Hello, you know we've
Speaker 2: done over here in our pressure cooker, which everybody needs
Speaker 2: to have, whether it's an inch toa pop or a
Speaker 2: pressure cooker. I used to queens an art an hour ago.
Speaker 2: These were hard chickpeas.
Speaker 3: An hour ago.
Speaker 2: These were in the bag from the bulk store at
Speaker 2: wind Coot chickpias. And now they are marvelously cooked chickpeas
Speaker 2: because I put four cups of water and one cup
Speaker 2: of chickpeas in the pressure cooker with two tablespoons of oil.
Speaker 2: What you get left is this is aqua faba. You
Speaker 2: save this and use this to make meringues and all
Speaker 2: kinds of stuff. This is pure approaching, kind of like
Speaker 2: egg whites, the aquafaba. So save that and take your
Speaker 2: two and a half cups of garbonzo beans, because guess what,
Speaker 2: one cup of dry garbonzo beans after you go in
Speaker 2: here turns into two magical cups, two and a half
Speaker 2: magical cups. So you're gonna take two and a half
Speaker 2: magical cups of garbonzo beans, and what are you gonna
Speaker 2: do with it.
Speaker 3: You're gonna take.
Speaker 2: A tablespoon of fresh parsley, some garlic, a quarter cup
Speaker 2: of tahini, one teaspoon salt, two tablespoons of lemon water,
Speaker 2: a quarter cup of olive oil. That, of course will
Speaker 2: be on the website. I scratch everything in my kitchen. Tahini.
Speaker 2: You say, Corral, what is tahini? Where do I get tihini?
Speaker 2: Why would I have tihini. Tahini is just ground up
Speaker 2: sesame seeds.
Speaker 3: It's all it is. I buy it. You can buy it.
Speaker 3: You don't have to buy it.
Speaker 2: You can make it and just get some sesame seeds
Speaker 2: and toast them, and bam, you got your tihini. And
Speaker 2: I'm gonna take the rest of those ingredients and we're
Speaker 2: gonna wiz them around in there and make hummus. And
Speaker 2: then we're going to fry up the falafel balls, which
Speaker 2: I'll show you as I do that on your mark.
Speaker 2: Get set cook, Okay. So at twelve fifty six, I
Speaker 2: had nothing. I just had some darbonzo beans that I
Speaker 2: had made in the pressure cooker, which you should have
Speaker 2: on hand anyway. Uh. It is now one twenty five,
Speaker 2: all right, So now I have.
Speaker 3: That.
Speaker 2: What that is is a salad with three kinds of lettuce, carrots, cucumbers, strawberries.
Speaker 3: We have pecans, we have.
Speaker 2: Crasins, we have I'm sure I'm forgetting some deliciousness that's
Speaker 2: in there. We have the homemade flawful and the homemade hummus.
Speaker 3: And it's all right there, and it's all ready for me.
Speaker 2: And that at a restaurant would be fifteen to twenty bucks,
Speaker 2: it really would. And I'm gonna have it with some
Speaker 2: homemade iced tea.
Speaker 3: So bonappa tea.
Speaker 2: As my friend Julia Child would say, I am Kralbi.
Speaker 2: Who you want to be Soldn't hurt anybody, especially yourself.
Speaker 2: The dishwasher is running, the sink is food process or
Speaker 2: put away, stove is done, everything else is done, all
Speaker 2: the pots and pans put away.
Speaker 3: And it's what it is.
Speaker 2: Two to one, so about an hour, about an hour
Speaker 2: to make hummus from scratch, flawful salad.
Speaker 3: I have leftovers of all of it.
Speaker 2: It could be a meal for someone else. Sorry, no
Speaker 2: excuse not to get into your kitchen, no excuse to
Speaker 2: not cook for yourself, no excuse to not eat better.
Speaker 2: I am Correll, the planted host. Yes, it just got
Speaker 2: dark because when I get out my kitchen, honey, I
Speaker 2: get out my kitchen. Okay, alrighty, it is the Crowd Cast,
Speaker 2: and I am Corilla, and I'm so very glad you
Speaker 2: are joining me today. We're going to be in the
Speaker 2: kitchen talking topics from Trump on Trial to TikTok bands,
Speaker 2: but I'm also going to be showing you. As you know,
Speaker 2: avian flu is in the news right now. All kinds
Speaker 2: of chickens have been infected, and now cows and cow's
Speaker 2: milk is being affected unpasteurized cow's milk. Although they have
Speaker 2: found the virus in pasteurized milk, they're just saying that
Speaker 2: that virus is probably dead because it got pasteurized. However,
Speaker 2: as you know, I am a vegan and I don't
Speaker 2: have to deal with any of that. So today, while
Speaker 2: we talk topics, I'm going to show you how to
Speaker 2: first make your own egg substitute and then how to
Speaker 2: make a key shout of that, and to do that.
Speaker 2: First of all, for the egg substitute, we are going
Speaker 2: to have one cup of mung beans. We are going
Speaker 2: to have two cups of soy milk. We're going to
Speaker 2: have a quarter cup of oh, let me get it
Speaker 2: out of the sorry for moving away from the camera
Speaker 2: that I forgot.
Speaker 3: I'm going to be using earth.
Speaker 2: Balance that I melted. The recipe calls for oil, however,
Speaker 2: earth balance is mostly oil and it has a little
Speaker 2: butterly buttery flavors, so it'll be good. So we're going
Speaker 2: to use a quarter cup of earth balance, which is
Speaker 2: oil basically, and then we're going to use a quarter
Speaker 2: cup of nutritional yeast. We're going to use a half
Speaker 2: a teaspoon of garlic powder, a half teaspoon of smoked paprika,
Speaker 2: two tablespoons of baking powder as a caking agent, and
Speaker 2: then one teaspoon of salt and the magic ingredient, which
Speaker 2: is columnnolic, which is black sea salt.
Speaker 3: It tastes of sulfur, it.
Speaker 2: Tastes like egg, and all of that's gonna go in here,
Speaker 2: and it's going to make your just egg because just
Speaker 2: egg is too expensive in the store. Will it be
Speaker 2: just like just egg? It will not because they use
Speaker 2: a mung bean isolate. These are mung beans better known
Speaker 2: as moon moong doll dahl, and those are our ingredients
Speaker 2: for the just egg, and then for the keish, we're
Speaker 2: gonna use as much spinage as you want, some golden peppers,
Speaker 2: some plant based chariso, and some mushrooms.
Speaker 3: Now we're going to.
Speaker 2: A store bought cut pie because I'm just tired of
Speaker 2: making my pies. So that's store bot dough. You can
Speaker 2: make your own out of flour and butter, vegan butter,
Speaker 2: or you can buy a store bot one. And all
Speaker 2: of this today is going to turn into a just
Speaker 2: egg imitation keish, which you can then serve on the
Speaker 2: weekends for breakfast. So where I'm gonna get that going,
Speaker 2: and then we're gonna come back and we're gonna talk topics.
Speaker 3: Okay, okay, all right, we are here. It is out
Speaker 3: of the oven.
Speaker 2: It baked for an hour at three seventy five and
Speaker 2: then fifteen minutes at four twenty five. I've made a
Speaker 2: delicious salad out of garbonzos and blueberries and celery and
Speaker 2: tomato and pine nuts and cabbage and lettuce and all
Speaker 2: kinds of great things.
Speaker 3: And Ember and I, my little girl, there you go,
Speaker 3: are gonna have a great lunch.
Speaker 2: So in the words of I think I'll be Julia
Speaker 2: love Child, Julia's love child.
Speaker 3: That'll be my name.
Speaker 2: Julia's love Child in the words of Julia's love Child,
Speaker 2: but up a tea. Let's see this is fresh out
Speaker 2: of the oven.
Speaker 3: It's probably too hot to eat. Oh oh.
Speaker 2: Want to support the Corell cast, then like and subscribe
Speaker 2: the YouTube videos at the really Corell channel. Just go
Speaker 2: to YouTube dot com forward slash really Correll, that's kr
Speaker 2: e l and subscribe to the most exciting YouTube stream
Speaker 2: available today.
Speaker 1: If you're not visiting really corell dot com daily, you're
Speaker 1: missing out. Get the podcast videos and the blug including
Speaker 1: recipes at reallycorrel dot com.
Speaker 2: Hi everyone, and welcome to the agony of lunchtime. Now.
Speaker 2: First of all, I am so blessed, and if you
Speaker 2: have choices in your life as to what you're gonna
Speaker 2: eat and when you're gonna eat it, you are blessed
Speaker 2: the counter blessings. But I always argue, do I go
Speaker 2: out to eat?
Speaker 3: Do I stay home?
Speaker 2: I buy food? So and it's so expensive to go out.
Speaker 2: So today I'm like, well, what am I going to do?
Speaker 2: I'm hungry. I don't want to do a big elaborate thing.
Speaker 2: What am I going to do? So the first thing
Speaker 2: I did was took some jasmine rice and put it
Speaker 2: in my Queasin Art, the Queasin Art pressure cooker, so
Speaker 2: I can have quick rice. It makes it in like
Speaker 2: five minutes. I've got the ninja going, and that's going
Speaker 2: to be for the veggies. And over here, what we've
Speaker 2: got going on over here is, oh, look at all
Speaker 2: those veggies. We've got carrots, we've got mushrooms. We've got broccoli,
Speaker 2: we've got cauliflower, green peppers, eggplant, buck joy and tofu.
Speaker 2: Oh and spinach, and we're going to put that with
Speaker 2: this tasty bit. I just tasty bite vegan coconut corma
Speaker 2: sauce I found on sale at Sprouts, and then we're
Speaker 2: going to put that over the rice and that's going
Speaker 2: to be and it'll be delicious and healthful and fabulous.
Speaker 3: So it's basically just.
Speaker 2: That's one carrot, a small amount of broccoli, small amount
Speaker 2: of mushrooms, small amount like half a red or green pepper,
Speaker 2: very like a quarter head of cauliflower, a quarter of
Speaker 2: an eggplant, two stalks of bokchoi, and one third of
Speaker 2: a package of tofu. So that's what we have there,
Speaker 2: and then a handful of spinach and the rice. I
Speaker 2: used a quarter a cup of rice in here. With
Speaker 2: just three quarter cups of water and we'll get that.
Speaker 2: So let's see how it turns out, shall we. So
Speaker 2: first things first, we're gonna put some trusty oil in
Speaker 2: the ninja. Here, good glug of oil. Just put all
Speaker 2: those veggies in there. Put the tofu in first to
Speaker 2: brown it. So in goes to tofu to brown, and
Speaker 2: then the rest of the vegetables. Cook them down, put
Speaker 2: in the sauce. Call it a day. Could that be
Speaker 2: any easier? I mean, I don't know, you know, I
Speaker 2: mean I did have to chop chop, chop, chop, chop chop.
Speaker 2: Who would makes a lovely noise, isn't it? Okay, the
Speaker 2: tofu is brown, It's time to add the other veggies.
Speaker 2: Start with the ones that take a little longer, the broccoli,
Speaker 2: the cauliflower, the carrots, and then add the backtoy and
Speaker 2: the spinach. Okay, so just throw them all in there.
Speaker 2: Put it all in there, Honey, get her going. Oh,
Speaker 2: let's just put it all here.
Speaker 3: We go.
Speaker 2: Look at that yummy, yummy. So I just added about
Speaker 2: a quarter cup of veggie stock to the veggies so
Speaker 2: we could get some steam going in there. And then
Speaker 2: I'll add the Korma sauce that I bought, and some
Speaker 2: coconut milk, because canned coconut milk by the way, not
Speaker 2: like not the one you buy to drink, but caned
Speaker 2: coconut milk along with the Karma sauce. And that'll be lunch.
Speaker 2: You know, I'm really bunned. I don't have any peas.
Speaker 2: I don't have any frozen peas. But oh well, here
Speaker 2: it is. It's like, get ready for the sauce. That's fabulous.
Speaker 2: The rice is done and the sauce is store bought.
Speaker 2: So I'm gonna dump this in and then I'm gonna
Speaker 2: put milk, coconut milk in here and swish it about
Speaker 2: and put that in and then we're gonna warm it
Speaker 2: up and that's it. We're done. Okay, see now to
Speaker 2: clean that out. We got the coconut milk. By the way,
Speaker 2: do you all have one of these still? Thank you, Randall?
Speaker 2: I have one thanks to a listener and a viewer
Speaker 2: named Randall. All right, so we're gonna put some milk
Speaker 2: in there, shake it about and do the hokey pokey
Speaker 2: in the kitchen. How many of you do the hokey
Speaker 2: pokey in your kitchen. As you shake it all about,
Speaker 2: shake it all about. How many of you make a
Speaker 2: really big mess when you do that with one hand
Speaker 2: while holding a camera. Okay, go now, let's just stir
Speaker 2: it up. Stir it up.
Speaker 3: There.
Speaker 2: It is veggie kuarma, just like I went to the
Speaker 2: Indian restaurant. Let me get the rice, let me get
Speaker 2: this going, and we have lunch.
Speaker 3: All right.
Speaker 2: I have tasted this already and it is restaurant quality.
Speaker 2: We have about three quarter cup of rice in there,
Speaker 2: and there's the veggie karma. Looks good, tastes good. We're
Speaker 2: gonna scoop it up. That's two servings, by the way,
Speaker 2: only because of the sauce. The sauce is where all
Speaker 2: the calories are. There's no calories and the veggies really
Speaker 2: the tofu's got minimal, but the sauce have a lot
Speaker 2: of calories and the coconut milk. So as long as
Speaker 2: you don't overdo on the sauce.
Speaker 3: You should be good.
Speaker 2: Let's scoop it up, shall we? Here we go? All right?
Speaker 2: Oh my god, that just looks so good. Oh once,
Speaker 2: look at that, And yes, I have already cleaned up
Speaker 2: most of stuff. All right, I'm gonna have lunch bone
Speaker 2: app of tea. Okay, the most important part of lunch
Speaker 2: is Ember's bone, which I make from scratch, and I'm
Speaker 2: gonna give you the recipes. And then here we have
Speaker 2: the vegan veggie korma and let's take a taste. Oh m, well,
Speaker 2: my Indian restaurant might lose some business if I keep
Speaker 2: cooking this up. That's delicious. In a little girl, she's like, yeah,
Speaker 2: where's my bone, aren't you? She's looking outside for a
Speaker 2: bird that she just chased off the balcony. No birds
Speaker 2: shell there it is, see there, it is all right.
Speaker 2: Never eat alone. I am corel have a lovely breakfast,
Speaker 2: lunch or dinner.
Speaker 3: Eleven fifty five. That means it's lunchtime.
Speaker 2: And as Born to be Alive by Patrick Carnandez plays
Speaker 2: from the background. I have cooked a sweet potato, how
Speaker 2: about that? And then over here I have cooked some
Speaker 2: ad zukie beans at zukie.
Speaker 3: I ain't swearing baby at zookie beans.
Speaker 2: In the pressure cooker, and I'm gonna put them together
Speaker 2: and I'm gonna make a burger and have some fries
Speaker 2: with them. On National Friday today, not Friday like Friday
Speaker 2: by fries today like Fride.
Speaker 3: You'll get a minute.
Speaker 2: It is so appropriate that Donna Summers I Feel Love
Speaker 2: is playing in the background because I love the way
Speaker 2: that Zukie beans came out. I love them. They're red
Speaker 2: and gorgeous, and just look at them. At Zukie baby,
Speaker 2: say it with the ad zookzook.
Speaker 3: I feel love for a Zukie bean. Things have gone
Speaker 3: mad here in the kitchen.
Speaker 2: I have taken the three potato and the unsuspecting at
Speaker 2: Zukie beans, and I have put them in the fabulous
Speaker 2: Breville with some barbecue sauce, with a beet and some
Speaker 2: beet juice.
Speaker 3: You heard me ride with some garlic, with a slice.
Speaker 2: Of homemade sour dough bread, with some nutritional yeast and
Speaker 2: some cumen and some Spanish paprika and some homemade Wistershire sauce.
Speaker 2: And I'm gonna whizz all that about, Oh Becky, Then
Speaker 2: I'm gonna coat it.
Speaker 3: In red clans.
Speaker 2: Who am I?
Speaker 3: What is going on here? Bloody? It's the color of blood.
Speaker 2: You want it to be A paste, by the way,
Speaker 2: a paste you can make it to a paddy. A
Speaker 2: paste you can make it to a patte added a
Speaker 2: little corn meal, and we got ourselves a thick thick paste,
Speaker 2: added some corn meal to make a little thick.
Speaker 3: So we're gonna roll that in breadcrumbs and make a
Speaker 3: patty out of it.
Speaker 2: A gonna make the patty, Baby gonna make a paddle.
Speaker 3: Don't know if it's going to work or not.
Speaker 2: But since I don't need eggs, I took my egg
Speaker 2: old egg cookers, turn them outside down.
Speaker 3: I'm gonna put the paste on top of the bread
Speaker 3: crumbs to make my patties.
Speaker 2: Baby, A feline sings a Christmas song in July, because
Speaker 2: why not?
Speaker 3: We might not make it it this.
Speaker 2: Way, dear God. They almost look like Hamburger patties. What
Speaker 2: the hell, I'm a vegan. They kind of look like Hamburger,
Speaker 2: don't they. Now, Let's see if they hold up, pull together,
Speaker 2: pull through. On over here, we got some French fries
Speaker 2: that I have made. I've cut myself out of a
Speaker 2: yukung gold and some cauliflower, and I'm going to drizzle
Speaker 2: some provincial style infused high fat.
Speaker 3: Flower oil on it.
Speaker 2: And then put some other spices and some corn scarch,
Speaker 2: and then put it in there and the brava along
Speaker 2: with the burger patties and air fry them. That's what's
Speaker 2: happening here, Honey, air fry, do you hear me? Air
Speaker 2: Bryan Member's got her favorite treat from her favorite little
Speaker 2: store called Snooty Pause. It's a turkey burger, and I
Speaker 2: have Bam and at zuki beanburger covered in barbecue sauce
Speaker 2: with air fried French fries and some cauliflower that's been
Speaker 2: air fried. And it's all right there with some delicious
Speaker 2: sized tea and my new iPad on its magic keyboard,
Speaker 2: and Embr's got her.
Speaker 3: Dish and we about to eat lunch. Baby, Bam.
Speaker 2: That's how you make a vegan lunch that is tasty delicious.
Speaker 2: And I have ten burgers, nine minus that one, so
Speaker 2: I have nine frozen leftover burgers, So nine more lunches
Speaker 2: like that, just from what I did here today. Yeah,
Speaker 2: I ain't gonna say, bam, that belonged to somebody else.
Speaker 2: I ain't gonna snap that belongs to somebody else. I'm
Speaker 2: just gonna say, let.
Speaker 3: It ain't.
Speaker 2: But a few seconds later and miss Ember is done
Speaker 2: with hers, But honey, I'm mowing through mine. It is
Speaker 2: so good. Oh my god, those pride that burnt one
Speaker 2: who cares. But the rest of them, look at them,
Speaker 2: are so good. And the cauliflower, Oh my god, look
Speaker 2: at that. And the burger, Oh sweet Lord.
Speaker 3: That's good.
Speaker 2: Hey, Carrel here, and I'd like to take a moment
Speaker 2: to thank all the patrons at Patreon. Your support means
Speaker 2: the absolute world to me and the show. If you'd
Speaker 2: like to show your support for the crazy endeavors of
Speaker 2: the Correll cap, then please go to patreon dot com
Speaker 2: forward slash really Corel. That's patreon dot com forward slash,
Speaker 2: really Corel, and please help get those numbers up by
Speaker 2: subscribing to the YouTube channel YouTube dot com Forward slash,
Speaker 2: Really Correl. There's so much great free content there, it's
Speaker 2: like having a network on your TV, phone or tablet.
Speaker 2: All social media is really Corel, including threads and Instagram,
Speaker 2: and don't forget the website that's had it all all
Speaker 2: a long, Really Correl dot com. Without your support, the
Speaker 2: show simply doesn't work. So please listen on all streaming services,
Speaker 2: watch and subscribe on YouTube, and support the show to
Speaker 2: Patreon at Patreon dot com, Forward slash, Really Correl. Thanks
Speaker 2: from thirty years of support to the loudest craziest, most
Speaker 2: unhinged gay guy and his little dog. And let's keep
Speaker 2: the party going as long as we can. And carell
Speaker 2: and welcome to the Planted Host, your partner in Surviving
Speaker 2: and Thriving six minute edition. I am going to share
Speaker 2: something incredibly tasty with you, so don't go away.
Speaker 3: And here's the reason.
Speaker 2: Why this weekend we turned back down. Yes, we fell
Speaker 2: back an hour. And one of the number one stories
Speaker 2: online right now is not all of the impeachment and
Speaker 2: all of that. It's actually how to beat seasonal affection
Speaker 2: disorder SAD. It's called and it's called this appropriately. When
Speaker 2: the time changes, a lot happens to us that actually
Speaker 2: isn't good. It's why a lot of places are actually
Speaker 2: saying we should not probably change the time. Men were
Speaker 2: at more risk for heart attacks today Monday. Following the
Speaker 2: time change, car accidents go up today, all kinds of things,
Speaker 2: but more importantly, the holiday blues begin. Winter officially begins
Speaker 2: December twenty first. However, basically for most people it begins
Speaker 2: when the time changes. Fall is falling quickly. Winter is
Speaker 2: rapidly approaching here in America. Right now, we have an
Speaker 2: impeachment battle raging in fact, they're releasing pages and pages
Speaker 2: of transcripts. That's why I'm going to show you the
Speaker 2: most delicious recipe here in just a minute, to help
Speaker 2: you get rid of your seasonal affectional disorder and to
Speaker 2: put on delicious things as you're paging through all those
Speaker 2: pages of the impeachment transcripts so you can stay well read.
Speaker 3: But sad is very real. I suffer from it.
Speaker 2: You might too. It's dark like all the time. Literally,
Speaker 2: the sunrise starts at six fifteen in the morning here
Speaker 2: and it gives dark four forty five. That's like ten
Speaker 2: hours of light out of twenty four that's fourteen hours
Speaker 2: of dark. So that does play with your brain. Okay,
Speaker 2: unless you live in Seattle, then you just always gray.
Speaker 2: So because it does play with your brain, I wanted
Speaker 2: to try to help you through it. Now, there's a
Speaker 2: few things you can do to not be depressed over
Speaker 2: this holiday season. First of all, pick a finger. Second
Speaker 2: of all, you can right now, November fourth, three days
Speaker 2: prior to my birthday, which is Thursday, by the way,
Speaker 2: is my birthday, I will be five point seven years old.
Speaker 2: I don't ag I upgrade. I will be five point
Speaker 2: seven on Thursday. I'm so excited about that. Actually my birthday,
Speaker 2: Dangle's coming. His mother just passed away, but he's still
Speaker 2: coming to town. Very exciting. Anyway, I'm so sorry, see
Speaker 2: that I just got off track, because anyway, seasonal effectual
Speaker 2: disorder I do suffer. There's some things you can do.
Speaker 2: I have Hugh lighting in my house. If you don't
Speaker 2: have Hugh lighting, you can still set a timer and
Speaker 2: wake up to light. Don't wake up in the dark. Okay,
Speaker 2: that's not good. So if you if you have to
Speaker 2: go out of bed for work or for whatever reason
Speaker 2: at five five point thirty in the morning, have a
Speaker 2: light on when you wake up. And it doesn't have
Speaker 2: to be uberly bright. It just have a light on
Speaker 2: when you wake up. That, of course will help you
Speaker 2: get going in the morning, because we are affected by light,
Speaker 2: light and dark ur circadian rhythm. Second of all, get
Speaker 2: in the sunshine more as much as you can get
Speaker 2: in the sunshine even more right now.
Speaker 3: It's very important.
Speaker 2: And eat good food because over the winter you're going
Speaker 2: to try to carbo load, and I don't want you
Speaker 2: to turn into little gorditas between now and the new
Speaker 2: year and then have to worry about it.
Speaker 3: Because even plant based eaters get fat asked bood up.
Speaker 2: So, with that being said, and with seasonal sad being
Speaker 2: the number one story outside of the impeachment, which what
Speaker 2: do I have to say about that? He should already
Speaker 2: be thrown out office.
Speaker 3: I don't want to hear anything about him.
Speaker 2: I don't want to hear anything.
Speaker 3: Until they're throwing him in jail. That's what I want
Speaker 3: to hear.
Speaker 2: He needs to go to jail, and if he wins
Speaker 2: in twenty twenty, we are a sad country, it is
Speaker 2: a sad state, and we're going to need the pumpkin
Speaker 2: butter that I'm about to show you how to make
Speaker 2: even more, because this week is going to be about
Speaker 2: really simple recipes that you can make that are plant based,
Speaker 2: that are going to make you feel better so you
Speaker 2: don't have sad. So how many of you have seen
Speaker 2: right now in the store of very cheap, hundred percent
Speaker 2: pure pumpkin I want you to buy some. I want
Speaker 2: you to buy at least a fifteen ounce can, but
Speaker 2: go ahead and get a thirty ounce can, because what
Speaker 2: you're gonna make is pumpkin butter. How many of you
Speaker 2: love pumpkin butter? How many of you forget it. How
Speaker 2: many of you never had it? You should make them.
Speaker 2: Here's what you do. The recipe's going to be at
Speaker 2: the end of this for those of you that subscribe,
Speaker 2: but quickly. It is just one hundred percent pure pumpkin,
Speaker 2: maple syrup, apple juice, lemon juice, brown sugar, oh yes,
Speaker 2: and then some pumpkin pie spice or cinnamon, ginger.
Speaker 3: Clothes and nutmeg, and that's it.
Speaker 2: And you cook it for twenty minutes on top of
Speaker 2: the stove, and then you put it in the refrigerator,
Speaker 2: and then you pull it out of the refrigerator for
Speaker 2: a big reveal on your big talk show because you've
Speaker 2: already pre made the pumpkin butter and it's delicious and
Speaker 2: marvelous and it tastes yummy, and oh.
Speaker 3: Let's get some of my finger m m.
Speaker 2: Now say, you can smear this on a variety of things,
Speaker 2: including your best you know, lover. I save jars, by
Speaker 2: the way, that's how I recycle. So you can smear
Speaker 2: that on a variety of things and get rid of
Speaker 2: your seasonal And when you cook it, you're going to
Speaker 2: fill the house with the smell of pumpkin and cinnamon
Speaker 2: and the holidays, and it's going to make you feel better. Okay,
Speaker 2: so cooking this actually makes you feel better. That's why
Speaker 2: I wanted to do it today, because the number one
Speaker 2: story online right now outside of impeachment is how.
Speaker 3: To beat the holiday blues.
Speaker 2: This week, we're going to talk about setting realistic budgets
Speaker 2: so you don't go over spend on the holidays because
Speaker 2: the recession is coming. The Feds have dropped the interest
Speaker 2: rates yet again, so we're going to talk about that,
Speaker 2: and we're gonna make some delicious plant based recipes that
Speaker 2: are really super easy and delicious that you can have
Speaker 2: over the holiday season, starting now because November my Birthday's Thursday,
Speaker 2: the holidays are upon us, and you can have them
Speaker 2: in your fridge and have them on hand for people
Speaker 2: when they come by, including this delicious pumpkin butter which
Speaker 2: now I can throw on anything, some toast that I
Speaker 2: can make in my Brava oven in just three minutes
Speaker 2: and bam, they'll think I'm so fabulous. I am carel
Speaker 2: don't forget. We are supported through Patreon thanks to each
Speaker 2: and every one of you. Go to my website really
Speaker 2: correl dot com, subscribe on YouTube, and give through Patreon.
Speaker 2: It's at my website and follow me on all social media.
Speaker 2: Really coral dot com. Damn, this pumpkin butter is freaking good.
Speaker 2: Looks kind of like diarrhea. But be a part of
Speaker 2: the show.
Speaker 1: Emaale feedback and really Correll dot com this feedback and
Speaker 1: really Correll dot com.
Speaker 2: Okay, some very quick and easy pumpkin butter that we
Speaker 2: are going to make here at maizambou Let Kitchen. First,
Speaker 2: we're to start with thirty ounces of one hundred percent
Speaker 2: pure pumpkin, not pie failing, but pure pumpkin.
Speaker 3: That is two.
Speaker 2: Thirds cup right there, two thirds cup of brown sugar.
Speaker 2: And that, of course, as you can see, is a
Speaker 2: half a cup of maple syrup and a quarter cup
Speaker 2: I'm sorry, half a cup of apple juice and a
Speaker 2: quarter cup of maple syrup. So a quarter cup of
Speaker 2: maple syrup, half a cup of unsweetened apple juice, and
Speaker 2: you're gonna use a tablespoon of pumpkin pie spice. You're
Speaker 2: gonna put it in there and you wanna to cook,
Speaker 2: and you're gonna have pumpkin butter in twenty minutes. Ain't
Speaker 2: that something? And of course you don't forget that tablespoon
Speaker 2: of lemon juice. All right, we've put in the lemon
Speaker 2: jes and the pumpkin pie spice, and now we're just
Speaker 2: gonna let that simmer for twenty minutes and then cool
Speaker 2: down and bam, pumpkin butter. Ain't that easy?
Speaker 3: All right?
Speaker 2: As you can see, it's changing colors, it's cooking down.
Speaker 2: It's delicious. It's got cinnamon and the pumpkin pie spice,
Speaker 2: maple syrup, brown sugar, apple juice, and of course the
Speaker 2: pumpkin and the house smells wonderful and it smells like
Speaker 2: the holidays, and it smells delicious, and it just makes
Speaker 2: you feel better.
Speaker 3: I am corel who you want to be? So long,
Speaker 3: didn't hurt anybody. We'll see you Monday. Children.
Speaker 2: Ah.
Speaker 1: It's broadcasting from a completely different point of view yours.
Speaker 1: Listen daily to the corell cast on your favorite streaming service.
Speaker 1: It's broadcasting from a completely different point of view.
Speaker 2: Yours.
Speaker 1: Listen daily to the Corelle cast on your favorite streaming service.