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Full Episode Fridays: Positively Paula - Paula Goes Vegan - 3 Healthy Vegan Recipes
Apr 26, 2024
Paula Goes Vegan - 3 Healthy Vegan Recipes - Paula's daughter-in-law Claudia Deen joins her to make both healthy vegan meals and healthy vegan desserts! Positively Paula, Season 1, Episode 5.
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00:00 Intro
3:26 Vegan Stir-Fry Recipe: https://www.positivelypaula.tv/s1ep05
8:49 Simple Spinach Salad Recipe: https://www.positivelypaula.tv/s1ep05
11:31 Peanut Butter and Date Paste Desert Balls Recipe: https://www.positivelypaula.tv/s1ep05
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For more episodes of Positively Paula, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFW4fceMhkzsIfer9SGChS6
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Show More Show Less View Video Transcript
0:01
[energetic music]
0:04
♪
0:24
♪
0:31
- Hey, guys.
0:32
My name is Claudia Deen,
0:33
and I'm married to Bobby Deen.
0:36
I'm a certified health coach,
0:37
and I'm very excited because today
0:39
I'm going to be cooking lunch for my dear mother-in-law,
0:42
Paula Deen.
0:43
These meals are gonna be completely vegan.
0:45
So I want to tell you a little bit about the ingredients
0:48
that I'm gonna be using.
0:49
So I bought some maca powder, which is a root
0:55
that has a little bit of a sweet flavor,
0:58
and it's delicious for desserts,
1:01
and it's great for a woman
1:03
because it helps you to balance your hormones.
1:07
I also got coconut sugar
1:08
that I'm gonna be using instead of white sugar,
1:12
and coconut sugar is great
1:14
because it's very natural,
1:16
and it has a very low glycemic index.
1:18
So for those who have any sugar problems or diabetes,
1:24
this is a great alternative,
1:25
and it's completely natural.
1:27
I also got some cacao powder.
1:29
So instead of using the traditional cocoa
1:32
I'm using cacao, because it's more natural.
1:34
It's raw, and it's basically straight from the bean.
1:37
Like, they just crush the beans,
1:38
and then you have your cacao powder.
1:40
So I also got coconut oil,
1:43
and coconut oil is one of the oils
1:45
that have the highest smoking point,
1:47
so it's great for cooking at high temperatures.
1:50
When you use, like, olive oil, you can burn it.
1:52
And the one that I got is butter flavored.
1:55
So these are basically just alternatives,
1:58
like very healthy alternatives,
1:59
to your traditional ingredients.
2:02
So let's head to Paula's house
2:03
and let's make it happen.
2:06
Fingers crossed.
2:13
I so hope y'all are enjoying the show.
2:16
And if you do.
2:18
Be sure to click like, subscribe and
2:20
notification bell so you'll never miss a video.
2:24
And we'll be right back after the break.
2:30
[gentle music]
2:32
- So Claud is gonna teach me and you today
2:35
some really healthy options for, like, our salad.
2:40
Is that right, baby?
2:41
- We'll find out.
2:42
- Okay, we're gonna find out.
2:44
- Okay, so I thought, because here in the South
2:48
everyone's very--
2:49
- Has anybody ever told you, you have a southern accent?
2:51
- Well, I'm more southern than--
2:53
I'm more southern than y'all.
2:54
[laughter]
2:56
- Yes, you are.
2:57
- So we're gonna make a vegetable quinoa.
3:00
- Okay.
3:01
- And I'm also gonna make a salad,
3:02
and we're gonna make some energy, raw protein truffles.
3:06
Let's call them truffles.
3:08
[laughter]
3:10
- Now, you and Bobby cook a lot of quinoa, don't you?
3:12
- Yes. Okay, so quinoa--
3:14
- Don't waste that top now.
3:15
- I know, I'm gonna leave this just for you.
3:18
- All you want in the trash is this.
3:20
- And this, right? - And that, yes.
3:23
- You can bled that if you want.
3:25
But anyhow, so and that's why I picked--
3:26
I thought quinoa would be a good idea for you...
3:28
- Uh-huh.
3:29
- To make today, because quinoa--
3:30
- You know, it's something I never cook.
3:32
- Yeah, and quinoa is great
3:34
because it's one of the very little
3:36
plant foods that have all the amino acids,
3:39
which makes it a full protein. - Oh, okay.
3:42
♪
3:44
- You don't need the chicken or the meat
3:45
or the shrimps or anything... - Okay.
3:47
- Because it's a full source of protein.
3:49
- Oh, okay. - So that's why we make it.
3:51
- So it's just like eating meat?
3:52
- Yeah, I mean, nutritional-wise, kind of.
3:55
- Yeah, and you decided just to, as a personal choice,
3:58
you just wanted to-- - Yes.
3:59
It's just that-- and you know what?
4:01
I find it really easy.
4:02
Like, people-- - Really?
4:03
- Yeah, people like-- you will think, like,
4:05
oh, when you go to a restaurant or whatever,
4:06
but I find it really easy.
4:07
Like, you can make anything vegetarian.
4:09
Like, I've come here and I've eaten, and you haven't noticed.
4:11
So what I'm making here... - Uh-huh.
4:13
- Just to give you an idea, I'm basically--
4:15
So I just made these for Bobby, like, two days ago.
4:17
- You're not turning him into a vegetarian, are you?
4:20
- No. He'll eat whatever he wants.
4:22
- No, he loves his goulash too much.
4:24
- I know he does.
4:25
So I think-- I usually just work
4:28
with whatever I find around my kitchen,
4:30
and I don't measure.
4:31
I just, like, get creative and just throw the stuff.
4:33
And these were the vegetables I had in my house,
4:35
and I thought I could recreate this for you,
4:37
because it turned out so good.
4:39
So quinoa is one of those things
4:40
that I feel doesn't taste like anything.
4:43
Like rice. - Right, right.
4:44
- Like, it doesn't have a strong flavor,
4:45
so you can do whatever you want with it.
4:47
You can make it sweet, You can make it savory.
4:49
You can make, like, a salad.
4:51
You can make it cold. You can make it hot.
4:52
So it's very, very versatile,
4:54
and this turned out really good,
4:56
so I thought it would be a good idea to make.
4:57
- Plus, it's very easy to cook, isn't it?
4:59
- Super easy. I already have it on the stove,
5:01
so what I do is, you can do it with some sort of broth.
5:03
I just did it plain with water,
5:05
and I put a little bit of coconut oil
5:07
just so it won't stick to the pan.
5:10
- All right, now how much did you put in that pot?
5:12
Maybe a cup of quinoa?
5:14
- Yeah, and two cups of water.
5:15
So it's the same as rice.
5:16
- Okay, as rice. - Mm-hmm.
5:17
- What is this?
5:18
- That's coconut oil.
5:19
So the whole thing is that there this coconut oil--
5:22
- And I kept mine in the refrigerator.
5:24
- Well, we-- oh, no, you don't have to.
5:26
- You don't?
5:27
- It's like oil.
5:29
Do you keep oil in the refrigerator?
5:30
- Uh-uh. [laughs]
5:32
- Well, so this one that we just found
5:36
is butter-flavored coconut oil.
5:39
So what they do-- - No! Where is it?
5:41
- Right here. - Ohh!
5:43
- So just--you don't have--
5:44
Yeah, I mean, it doesn't really taste like oil.
5:47
Smell it, smell it, smell it.
5:49
- I taste the butter.
5:51
- Yeah, you do, right?
5:52
So what it is--
5:53
- Yeah, it's kinda like that popcorn--
5:54
- It's like popcorn, yeah.
5:55
- That butter that you get at the movies.
5:57
- Yeah.
5:58
- But I do want to show you this little trick
6:02
that your husband taught me.
6:04
Bobby.
6:06
All right, these tomatoes right here.
6:10
He said, "Mama, don't stand up there
6:12
and cut each little tomato."
6:15
So you put your tomatoes in your lid
6:19
with the deepest part up.
6:22
See? Your deep part.
6:25
And then you set it again with your deep part up.
6:29
- And you grab a hammer?
6:30
- No. [laughter]
6:32
You don't get a hammer.
6:33
- Oh--oh, wow.
6:34
- And you just slice through like that.
6:37
- It's like magic.
6:38
- I know, and you've got every one of your tomatoes
6:41
sliced at one time, my precious.
6:44
- Well, it's funny because Bobby never does this at home.
6:46
- He doesn't? - Maybe it was Jimmy?
6:48
- No, it was Bobby. It was Bobby.
6:51
- I've never, ever seen him doing this.
6:53
- Yes. - Oh, it's like magic.
6:55
- I know. So much quicker, isn't it?
6:57
- I mean, it's literally like magic.
6:58
- You dropped a piece. I'll take it.
7:01
Look, I'm eating my vegetables.
7:03
- I thought you were gonna like...
7:04
- [laughs] No, I wasn't--
7:06
I wasn't gonna give you crushed tomatoes.
7:09
- So what I'm gonna do is, like,
7:10
I'm just gonna sauté these veggies
7:12
with more coconut oil, but it's just gonna be--
7:14
- You're gonna sauté the veggies?
7:15
- Mm-hmm, but I'm just gonna do, like, very low heat.
7:18
- Okay.
7:19
- Because I don't want them to burn
7:21
while the quinoa is finishing cooking.
7:22
- Yes, yes. - So--
7:23
- How long do you cook your quinoa for?
7:25
- I just put it for 20 minutes,
7:26
and I'm like, okay, it's not ready.
7:28
So usually whatever the package says.
7:30
- Just go by the instructions on the package.
7:32
- Yeah, exactly.
7:37
I hope y'all are enjoying the show
7:39
and I want to hear from you.
7:41
Tell me what recipes or videos you'd like to see me
7:43
make by just leaving a short comment below.
7:47
Now, let's get back to the show, y'all.
7:52
[upbeat music]
7:55
- So we have asparagus, green bell peppers,
7:58
cherry tomatoes, carrots, green onion,
8:01
parsley and the garlic
8:02
that's already looking pretty here.
8:04
- I'll bring the pot to you. How 'bout that?
8:07
- I have a sous-chef, and her name is Paula Deen.
8:09
Not a lot of people can say that, right?
8:11
That Paula Deen is their sous-chef?
8:13
- I'm your sous-chef.
8:15
- I feel very honored to be cooking in this kitchen.
8:17
- Well, thank you, baby. - It's true.
8:19
- I feel very honored, uh... - Let's just cook that.
8:21
- That my daughter-in-law loves me enough
8:24
to come cook with me.
8:26
- Is it weird that somebody's in your kitchen,
8:29
using your stuff, cooking for you?
8:31
- No.
8:33
- Right? Wouldn't that be weird?
8:34
- No, no, I love it.
8:35
- Like, does it make you wanna, like...
8:37
- Well-- - Like, "I wanna cook that!"
8:39
Or, "I wanna do that."
8:40
- Well, like, I interfered with your tomatoes,
8:42
and I interfered with your bell pepper.
8:44
- What's next? [laughs]
8:46
- I don't know. Give us time.
8:47
- Give us time.
8:49
Okay, so I'm gonna start with this.
8:50
And this is gonna be--
8:51
this is a very simple salad that I--
8:53
- You just got spinach leaves.
8:55
- That's spinach, yeah.
8:56
The original recipe calls for, like, goat cheese,
8:59
but we're not gonna use cheese,
9:00
because it's gonna be all-vegan.
9:02
- Good. - So I'm gonna make--
9:03
- This is vegan? - Oh, yeah.
9:05
And you're gonna like it.
9:07
We shouldn't have told you that until the end.
9:08
- Oh, I don't care.
9:11
- But, uh, I'm gonna put dates,
9:12
and my mom doesn't put dates,
9:14
but basically we're just gonna do the candied walnuts, and--
9:17
- Candied? - Candied.
9:21
- Those don't taste candied to me.
9:23
- But they will be.
9:24
- Oh, you're gonna candy them?
9:26
- Yes, we are.
9:27
So what I'm gonna do is that this time
9:29
I'm gonna use the same coconut oil.,
9:31
So instead of using butter,
9:32
this is a good alternative.
9:34
So I'm just gonna put some-- - Yeah.
9:37
Some?
9:38
That was a Paula Deen tablespoon.
9:40
[laughter]
9:41
- Yeah. - Just a little bit of oil.
9:43
- That was, like, a heaping tablespoon.
9:45
- It doesn't matter.
9:47
So I'm must gonna put it there.
9:49
And then-- this is a lot.
9:50
We're probably not gonna use all of this here, but--
9:52
- Good, because I've been eating them.
9:54
- No, you can eat all you want.
9:55
But they are so good that you can just
9:56
keep them in the fridge.
9:58
So I'm just gonna put it there.
9:59
And then I'm just gonna put sugar.
10:00
- What kinda sugar is that? I don't--
10:01
- That's coconut sugar.
10:03
It's, like, the same ratio. - Does it measure--
10:05
Okay, it measures the same.
10:06
- Yes, so if you're baking,
10:07
you know that one cup is one cup.
10:08
- Let me have one more taste.
10:10
- It's about 1/3 of a cup.
10:12
- That is delicious.
10:13
- It is really good.
10:15
So when you candy the walnuts,
10:17
you want it to be at a low heat, you know?
10:20
- Yes, 'cause they will burn.
10:21
- Oh, they will totally burn.
10:23
- I think your veggies need a little bit more
10:25
coconut oil.
10:27
- I think they're fine.
10:29
- You think they're fine. [laughs]
10:31
Okay.
10:32
- I'm just gonna put the rest of the veggies.
10:36
- Okay.
10:37
- So--ooh, this is so heavy.
10:39
- That's a heavy board for a little girl.
10:41
- I don't know if this was a good idea.
10:44
There we go.
10:46
- You know, it's so hard to go into somebody's kitchen.
10:48
- Somebody else's kitchen, yeah.
10:50
I'm gonna just-- - And cook.
10:51
It's very, very hard, y'all, to--
10:54
- No kidding, right?
10:55
- Yes, but you're doing great.
10:57
- Am I? - Yes!
11:00
[chuckles]
11:05
- I'm gonna put some salt and pepper here.
11:08
That's the only thing I'm gonna put in the veggies.
11:10
- Okay.
11:11
- But basically what we're gonna do
11:12
is just pour the quinoa in there,
11:14
and that's it.
11:15
- Oh, okay.
11:16
- So and then we're gonna mix it,
11:17
and that's it.
11:19
- So Claud's putting a little bit more coconut oil,
11:21
y'all, in the nuts.
11:22
- Yeah, and I think that's one of the things
11:24
that you kinda have to eyeball it.
11:25
You know, you put a little bit,
11:27
and then if it's all melting, you put a little bit more.
11:28
- Right, right. - So...
11:29
But in the meantime,
11:30
we're gonna start working on the dessert.
11:32
So basically what I do,
11:33
I just do, like, the little crack.
11:35
- Uh-huh, and take the pit out?
11:36
- Then I open it and take-- like, it comes out really easy.
11:38
- Uh-huh, uh-huh. - So it's not--
11:39
I mean, it's not a big deal, you know?
11:40
So I'm just gonna process this,
11:43
and you can use a blender at home.
11:44
- So you'd already taken the pits out of those?
11:47
- Out of those, yeah, but you can just use a blender
11:49
if you don't have a food processor.
11:50
- Yeah, and you can just almost split them apart
11:52
with your fingers, y'all. - Oh, totally, you can.
11:53
Yeah, so--
11:55
- Pull that pit out.
11:58
What are you doing with the dates?
12:01
- So I'm just gonna make, basically, a date paste,
12:04
and how you make date paste-- - Is this gonna be dessert?
12:06
Wow.
12:07
- It's magic, see?
12:08
- Yes. - It's a date paste.
12:09
So all you do is just blend the dates,
12:12
and there you have.
12:13
- So...
12:15
that's our dessert?
12:16
- Yeah, dessert is served.
12:18
There you go.
12:20
[laughs]
12:21
- Thank you. - You know you'll love it!
12:23
- Thank you. - Those are dates right there.
12:25
[laughing] I'm just-- - Thank you, Claud.
12:27
- Well-- - My dessert.
12:29
- Okay, that's not dessert.
12:30
All you have to do is with your beautiful hands,
12:33
you're just gonna mix all these things.
12:35
So this is what we have. We have natural peanut butter.
12:37
- Okay. - And you wanna make sure
12:39
when you get it at home
12:40
that you get the natural kind,
12:42
and the natural kind,
12:43
the ingredients should only be peanuts
12:45
and maybe sea salt, that's it.
12:46
There's nothing else. - Okay.
12:48
- There's no sugar. There's no additives.
12:49
There's no nothing.
12:50
It's just basically crushed peanuts.
12:51
And if you cannot find it, you can just get raw peanuts
12:54
or roasted peanuts and just put them in a blender
12:56
or a food processor.
12:57
- Grind them until they become peanut butter.
12:58
- That's it.
12:59
And what I find amazing about this dessert
13:01
is that you're gonna have a combination
13:02
of sweet... - Okay.
13:04
- Bitter and salty.
13:06
- Okay, now I'm putting it all--
13:07
- So it's gonna be like an explosion of flavors
13:09
in your mouth.
13:10
- It sounds perfectly yummy.
13:11
- Okay, good.
13:12
So you're just gonna mix this,
13:13
and you're probably gonna need your hands.
13:15
- Okay.
13:16
- But in the meantime,
13:17
I'm just gonna throw the quinoa, which is ready,
13:19
with the veggies.
13:21
Okay, so we're just gonna mix the quinoa
13:23
with all the veggies, and that's it.
13:28
There we go.
13:32
- And my son has to eat this stuff every night?
13:35
This kinda stuff? - Oh, he loves it!
13:37
- You should see him.
13:39
- My son loves this stuff?
13:40
- He asks me--he asks me to make it for him.
13:42
- No. - Yeah.
13:43
- Does he ask you to make this dessert?
13:45
- I think Bobby eats healthier than me.
13:46
You're gonna love that. - I am.
13:48
- Yeah, you're gonna regret everything
13:50
you're saying right now.
13:51
- I'm not saying anything.
13:52
Now, you're reading in to words.
13:55
- Don't go anywhere.
14:01
I so hope y'all are enjoying the show.
14:03
And if you do.
14:05
Be sure to click like, subscribe and
14:08
notification bell so you'll never miss a video.
14:12
And we'll be right back after the break.
14:17
[upbeat music]
14:20
- I'm gonna finish this up. - Okay.
14:22
- And I'm just gonna do a very simple vinaigrette.
14:24
- Okay.
14:25
- And I'm gonna combine olive oil,
14:26
apple cider vinegar,
14:28
and then I put a little bit of salt...
14:30
- Uh-huh.
14:31
- And a little bit of pepper.
14:33
And the secret ingredient,
14:35
more sugar!
14:36
[laughs]
14:37
- Oh, good.
14:38
- So I just put a little bit of sugar.
14:40
- Uh-huh.
14:41
- So let's taste this.
14:42
- Okay.
14:44
- Have a little taste. - I want to.
14:45
I have to do it with a spoon.
14:51
- Does it nee more apple cider vinegar?
14:53
- No.
14:54
Might need a little bit more of that coconut sugar.
14:57
- So what I'm gonna do
14:59
is we're gonna finish cutting these little dates,
15:03
but these ones we're gonna chop them in smaller pieces.
15:07
- Okay.
15:08
- So that they can be, like, a surprise.
15:10
- Okay.
15:12
- In the salad.
15:13
Ooh, I'm getting so hungry.
15:15
- I'm hungry, too.
15:17
All right, do you want me to start rolling these in balls?
15:19
- Yes, so usually what I do-- - Show me how big.
15:22
- Okay, please taste that.
15:24
- Okay.
15:25
- Taste it and tell me it's not delicious.
15:34
Paula, tell me it's delicious.
15:36
- It's delicious.
15:37
- [laughing]
15:39
Come on!
15:40
- It's delicious.
15:41
- You don't like it? No, you have to like it.
15:43
- It's delicious, I'm saying.
15:45
[laughter]
15:47
- So to me the secret ingredient for a good quinoa,
15:50
no matter what you put, is the juice of half a lemon.
15:52
It brings the flavor to a whole different level.
15:54
It's so good.
15:56
So I always do that.
15:58
♪
16:07
- Claudia, it really does look delicious.
16:10
- Doesn't it? I think you're gonna love it.
16:11
- Oh, the salad.
16:13
Love the dates.
16:15
I tasted your candied walnuts.
16:17
They're incredible.
16:19
- Let's see.
16:22
- Mmm.
16:25
- [chuckles] Mm-hmm?
16:26
- Mmm.
16:28
The salad is so good
16:30
'cause you put that sugar in it.
16:32
- Mm-hmm, and I think the apple cider vinegar
16:34
gives it, like, that really strong, acidic flavor.
16:36
- A little twang. - Mm-hmm.
16:38
So it's a good, like, contrast.
16:39
- But the dates.
16:41
- And the candied walnuts are amazing, too.
16:43
- The candied walnuts are incredible.
16:47
- Let's try the quinoa now. I wanna see if you like it.
16:49
- Okay.
16:50
It looks like it needs some butter.
16:52
- Get some veggies in there.
16:53
- Okay. - Okay. No.
16:56
[laughter]
16:58
- Mmm. Mmm.
17:04
It's delicious. - Mm-hmm.
17:07
Do you feel it needs butter?
17:09
- Well, yeah.
17:10
[laughter]
17:11
- I shouldn't have asked that.
17:12
The answer is always gonna be yes.
17:14
- Not really though,
17:15
because I'm-I'm getting the--
17:17
the, uh, fat from the coconut oil.
17:19
- Coconut oil, yeah. - Mm-hmm.
17:21
- And also, do you get the lemon?
17:22
- Mm-hmm. - That's so good, right?
17:24
- So this, like I said, like, this is a complete meal,
17:26
because you have your protein in the quinoa,
17:28
and it also has carbs.
17:29
You have all your vegetables, clearly.
17:31
And you also have healthy fats
17:32
from the coconut oil and from the walnuts.
17:34
- Uh-huh. - So it's a complete meal.
17:35
- But it would also be good with, um...
17:39
like, pork tenderloins sliced in it or chicken.
17:43
- You can put whatever you want. - You know, for meat lovers.
17:45
- Mm-hmm, you can serve it as a side dish,
17:48
but it can be the star of the plate.
17:50
- Mmm. - Good?
17:51
- It really is good, y'all.
17:53
- Yay!
17:54
I passed the test.
17:56
- Yep.
17:57
- Now let's move to this. - Mm-hmm.
17:59
- I know they look interesting,
18:02
but they're delicious.
18:03
They're great, this is great,
18:04
also, like, before I work out.
18:06
So let me tell you a little bit.
18:08
So the peanut butter has tons of protein.
18:09
- Before I work out? - A workout, yeah.
18:11
You work out, right? - I don't wanna work out.
18:12
What are you saying?
18:13
- Before a workout. - You and me?
18:15
- Yeah, no, before a workout.
18:17
- Oh, before a workout. Okay, I--
18:19
- It'll give you energy,
18:20
and usually how I do it
18:21
is I roll it cacao powder or in hemp seeds.
18:25
Hemp seeds has a lot of-- - Or sesame seeds.
18:27
- Or sesame seeds.
18:28
Whatever seed just for presentation.
18:29
But the taste is just delicious,
18:30
so I want you to try them.
18:32
- This salad is incredible.
18:34
- It's good. - Well, listen...
18:36
Do you have any more of these wonderful candied walnuts left?
18:39
- Mm-hmm. - Well, why don't you
18:41
pour them on this little plate right here, sister.
18:43
- What are you thinking?
18:46
- I'm thinking that those peanut butter balls
18:48
are not my absolute favorite dessert.
18:50
[chuckles] - Hmm.
18:52
- But if I stick some of these candied walnuts on 'em...
18:56
- Now they will be your favorite dessert.
18:57
- Mm-hmm.
18:58
- And they're so warm and delicious.
19:00
- Oh, yum, Claud. - Mmm.
19:03
- Yum. Doesn't that make all the difference in the world?
19:06
Mmm. Mmm. Mmm. - They're really good.
19:09
What's wrong with peanut butter, dates, and candied walnuts?
19:11
- That is delicious. - It is really good.
19:14
You can roll them in there. That's what you can do.
19:16
Just roll them in whatever you want.
19:17
Mmm.
19:18
- So you have your whole meal.
19:19
All vegan, healthy, vegetarian.
19:21
- You know, I'm just a nut lover.
19:23
- Mm-hmm.
19:24
Thank you so much for having me in your kitchen.
19:26
You're a wonderful sous-chef,
19:27
and I can tell everyone that Paula Deen was my sous-chef
19:29
for a meal.
19:31
- This was so good, Claud.
19:33
- I'm glad you liked it.
19:34
- I mean, it's delicious.
19:37
And...
19:40
the nuts are really--
19:42
Oh, thank you.
19:43
The nuts are really the trick.
19:45
- For them. - Mm-hmm.
19:48
- 'Cause it just takes that sweet.
19:50
Without a doubt, you know that's dessert.
19:52
- Dessert, yeah, yeah.
19:54
- And the quinoa-- the salad is insane.
19:56
- Yeah, right?
19:58
- It makes me feel so good
20:00
to know that my son
20:02
is living with such a wonderful,
20:05
clean-cooking woman.
20:07
- Yeah, well, he cooks more clean than I do.
20:09
[laughter]
20:11
- Well, I thank you so much for taking the time to come over
20:16
and spend the morning with me.
20:20
Delicious, y'all.
20:22
- Thanks for having me.
20:23
- So maybe it's not too late for me to change my evil ways.
20:27
[laughter]
20:31
Thank you so much, darling. I love you.
20:32
- I love you, too. I love you, too.
20:34
Thanks for having me.
20:35
- And until next week,
20:37
you know I'm sending you love and best dishes,
20:39
and I look forward to seeing you all next time.
20:42
[chuckles]
20:43
- Bye.
20:44
- I hope y'all have a daughter-in-law
20:46
as sweet as mine.
20:51
Hey, y'all, it's Paula Deen.
20:53
Now, if you enjoyed this video, be sure to like it
20:57
and click the subscribe button as well as the notification
21:00
and bail to be alerted when I post a video.
21:04
Love and Best Dishes Y'all.
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