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Transcript

5-Minute Plant-Based Bowls · Blush

• 0:00
  OK, we're back with part four of our meal prep series.
• 0:05
  So three weeks ago we did the full 654321 meal prep system.
• 0:10
  Two weeks ago we made six tacos with that meal prep system.
• 0:15
  Last week we made five toasts with our meal prep, and this
• 0:20
  week we're going to make bowls. We're taking it back to 2016.
• 0:24
  You know how everyone says 02026, the new 2016?
• 0:28
  Well, we're going back to 2016. We're making some fucking bowls.
• 0:33
  Let's do it. OK?
• 0:39
  I think the most logical place to start is we're going to start
• 0:42
  heating things up. Specifically, we're going to
• 0:45
  heat up a bunch of wild rice because it's going to be the
• 0:48
  base for a lot of our bowls. Not all of them, but it is going
• 0:52
  to be the base for a lot of them.
• 0:54
  So I'm just going to grab a bunch of this wild rice.
• 0:57
  The pinkness, by the way, just a reminder, is because I steamed
• 1:02
  beets in the basket above it. So that's why it's pink.
• 1:06
  And as has been the case in all of this series, I'm probably
• 1:14
  going to make smaller bowls for this episode than I would if I
• 1:19
  were actually to have this for lunch or dinner.
• 1:21
  So if you're like, wow, that's kind of like a bowl for ants.
• 1:24
  That's why it's 'cause I'm making a bunch of them.
• 1:27
  So it just makes sense to make them smaller.
• 1:29
  So while that heats up, why don't I, I'll use this actually
• 1:36
  to heat up some of our other veggies and we'll just do them
• 1:40
  all in one place again. Let's do that.
• 1:45
  And I'm going to move some squash in here.
• 1:51
  Yum Yum. I can't wait to eat.
• 1:54
  Also, I'm OK, I have so many crazy stories of things that
• 1:59
  have happened to me in the past 24 hours so let me rewind.
• 2:03
  So Ozzy sent me flowers the other day and they are like
• 2:08
  nowhere to be found and you can microwave multiple things at
• 2:15
  once, right? Like that wouldn't be an issue,
• 2:17
  would it? Whatever.
• 2:20
  So he sends me flowers and I cannot for the life of me find
• 2:26
  these flowers anywhere. And finally, like he reaches out
• 2:30
  to the company thinking they were never delivered to me.
• 2:34
  And the company is like, Oh no, like we we sent them here's
• 2:40
  photographic evidence. So then I take those photos and
• 2:44
  I e-mail my building, which I have to sidebar here real quick.
• 2:50
  So my building is very, very small.
• 2:55
  There's really only like a handful of units in the building
• 2:59
  and we all know each other. So I e-mail everyone.
• 3:02
  I'm like hey, has anyone seen these flowers?
• 3:04
  Thinking like someone may have grabbed them by accident.
• 3:07
  One of my neighbors texts me and he goes, I put them in the
• 3:10
  basement and I was like, why? And he goes, oh, like I thought
• 3:16
  you were out of town. So I put them in the basement
• 3:18
  where it's colder now. Let me also backtrack.
• 3:21
  Our basement is not like a yay heartbeat.
• 3:31
  Our basement, it's not like a communal space for the building.
• 3:34
  The gallery that's on the first floor of my building has rights
• 3:39
  to the basement. So they use it as like, storage
• 3:42
  for their artwork and stuff. So I'm like, OK, like, that's
• 3:46
  weird. Now the gallery's going to think
• 3:48
  that I'm just like putting my stuff down there.
• 3:50
  So the first thing I do is I actually reach out to someone at
• 3:52
  the gallery. I was like, I'm so sorry.
• 3:54
  Like this neighbor put my flowers down there like it
• 3:57
  wasn't me. I don't want you to think I'm
• 3:58
  just like, putting my stuff down down there.
• 4:01
  Hold on. Let me rinse my hands, OK?
• 4:03
  Also, we have our wild rice that's nice and hot.
• 4:08
  OK. These guys are warmish.
• 4:17
  Good enough. I feel like there's other things
• 4:21
  that could or should be microwaving.
• 4:24
  Yes, OK, since all our veggies are done heating up, we're also
• 4:30
  going to heat up some of these butter beans real quick and then
• 4:34
  I'll resume. Well, I can just resume my story
• 4:36
  now. So basically Long story short,
• 4:38
  this man thinks that I'm out of town.
• 4:41
  So he took my flowers and put them in the basement that like
• 4:47
  belongs to someone else and never said anything to me.
• 4:51
  And I was like, OK, but I'm like not in out of town.
• 4:54
  And he's like, well, there were a few packets for you in the
• 4:57
  elevator that had been there for days.
• 4:59
  And I was like, well, that is quite literally not true.
• 5:03
  Like, that's just not true. Like I got a lot of packages.
• 5:07
  So maybe that's why you're confused.
• 5:09
  But I had no packages sitting in the elevator for days.
• 5:12
  There were two packages that were in there for three hours.
• 5:15
  And the third one were my fucking flowers that you just
• 5:18
  took and put somewhere else for no apparent reason.
• 5:22
  But let's say hypothetically, you really thought that I was
• 5:27
  out of town and that like, whatever the like, why wouldn't
• 5:31
  you just text me and tell me like, you clearly have my phone
• 5:35
  number, you have a way of getting in touch with me.
• 5:39
  You just chose to not do it. Like for what?
• 5:43
  Anyway, very Long story short, I made him buy me more flowers and
• 5:46
  that's why there is like a billion tulips back there.
• 5:49
  But is that not? The more I talk about it with
• 5:51
  people, the weirder it gets because everyone's reaction and
• 5:56
  is, wait, what? He just took your flowers
• 6:00
  without saying anything to you and move them somewhere else,
• 6:03
  somewhere that like, it's not like he moved them to the mail
• 6:06
  room where we naturally go and I would like potentially see them.
• 6:10
  He moved them to a part of the building that I didn't even know
• 6:14
  we're allowed to go to. You know what I mean?
• 6:17
  Like, how weird is that? So yeah, that's that's one of
• 6:21
  the crazy things that's happened in the past 24 hours.
• 6:24
  The other is so last week I saw some mold in my laundry room.
• 6:30
  So I immediately reached out to my landlord.
• 6:32
  And there are pretty great renter protection laws in New
• 6:37
  York City. So if you see mold in you like
• 6:40
  communicate it. They have to address it
• 6:43
  immediately. Like they really like can't not
• 6:46
  do it, which is great for me because my landlord never fixes
• 6:49
  anything. So this one like he had to do
• 6:52
  something about. So anyway, they come from mold
• 6:56
  remediation and I clear out the laundry room and then I'm like,
• 6:59
  OK, this is a perfect opportunity to do some
• 7:02
  decluttering because you guys know I'm like in the thick of my
• 7:05
  spring cleaning. So I had like declutter the
• 7:08
  whole room and then I'm like, OK, so another, another issue
• 7:11
  with my apartment is that the dryer doesn't vent to outside.
• 7:17
  It vents in the laundry room. And I actually own a condo in DC
• 7:23
  that has the same thing. It's like a thing with some old
• 7:25
  buildings like there's no exhaust valve to outside.
• 7:29
  And so all this dust like all the like dryer vent just like
• 7:34
  recirculates in the room. It's, it's a shit show anyway,
• 7:38
  so I pull the dryer all the way out from the wall and I like go
• 7:43
  inside of the vent tube to like start getting all the dust out,
• 7:50
  you guys. The dust.
• 7:52
  It's, it's like a scene out of The Last of Us.
• 7:55
  Like there is so much dust. By the way, I just made these
• 7:58
  like mandolin cucumber ribbons 'cause we're going to use them
• 8:01
  for a bunch of the bowls. The butter beans are ready, and
• 8:08
  by that I mean, they've been exploding quite nicely in the
• 8:10
  microwave. So we'll put these aside and
• 8:14
  then I'm going to grab our red lentils and our tofu, and we're
• 8:20
  going to heat that up a little bit and then keep going and
• 8:24
  assemble some bowls. Yeah, so I pulled the machine
• 8:29
  out. The amount of dust pile up, It's
• 8:32
  it's like nothing I've ever seen before.
• 8:34
  I'm not exaggerating or joking when I say it looks like The
• 8:39
  Last of Us. It's truly like nothing I've
• 8:41
  seen before. So I go inside of the vent hose
• 8:44
  and I like pull like the lint and the dust and stuff out as
• 8:49
  well as I can. And then I'm just like behind
• 8:52
  the machine. I climb back there, I'm covered
• 8:55
  in dust and I'm inhaling all of I mean the amount of dust and
• 9:00
  stuff is psychotic. I'm also heating up the tofu.
• 9:02
  I don't know if I communicated that I inhale so much of it that
• 9:06
  when I blow my nose it's just black.
• 9:09
  Like there's just black stuff coming out of my nose.
• 9:12
  Anyway, I woke up today and I like do not feel normal and I
• 9:17
  feel like really dizzy and out of it.
• 9:21
  Like I feel like something's like not normal like at all.
• 9:26
  Like I honestly, I feel a little bit high, like I definitely feel
• 9:31
  like something's kind of wrong. So, you know, that's really fun.
• 9:35
  That's like the best circumstances to film under, you
• 9:38
  know, Like I kind of look around him, like, where am I?
• 9:44
  So if I seem Spacey or weird or off in this episode, that's
• 9:49
  what's going on. And now that I've prefaced that,
• 9:52
  let's take out a comically large knife and do some chopping
• 9:56
  because who doesn't want to do that when you feel 100% not
• 10:00
  present, right? So I did make all those ribbons,
• 10:04
  which we're going to use, but I also want to finely dice a
• 10:09
  cucumber, pour one of the bowls specifically, and we're going to
• 10:17
  chop up some tomatoes too. Don't mind me.
• 10:23
  See, I have an excuse for being Spacey today.
• 10:25
  I may or may not have poisoned myself last night.
• 10:29
  So how fun is that? And like, I'm running the dryer
• 10:33
  right now. I mean, there's such a backlog
• 10:35
  of laundry because I couldn't run the washer or the dry for
• 10:39
  the dry. I couldn't run the dry for like
• 10:43
  6 hours yesterday and Sam is constantly having accidents.
• 10:47
  So the amount of like laundry backlog was psychotic.
• 10:52
  So yeah, I've been running the dryer all day and I now have
• 10:57
  this, like, constant fear that something's going to catch on
• 11:00
  fire. Because basically when I was out
• 11:02
  down there last night cleaning, I noticed a vent to outside.
• 11:06
  And then I'm like, OK, why isn't the dryer just exhausting to
• 11:09
  outside then? And so when the mold guy came
• 11:13
  today to pick up his equipment, I showed it to him.
• 11:17
  I was like, wait, is this like a vent to outside?
• 11:20
  Like, can the dryer just vent in there?
• 11:22
  And he's like, yeah, totally. And he attached it for me.
• 11:24
  But now I can't, like, stop with the OCD intrusive thoughts that
• 11:30
  everything's going to catch on fire.
• 11:31
  And like, the reason I'm so lightheaded is because of, like,
• 11:36
  there's something wrong. And there's like, some kind of
• 11:38
  chemicals in the air that I'm inhaling.
• 11:41
  And that's what's making me so lightheaded.
• 11:44
  And like, the whole place is about to combust.
• 11:46
  So that's what's going on in my inner world today.
• 11:49
  If you're wondering. Really, really fun times.
• 11:53
  OK, so we're going to grab the stuff that we just warmed up and
• 11:59
  I'm going to move hot, hot, hot the tofu out of this bowl.
• 12:06
  And I'm going to move a good amount of the red lentils out of
• 12:11
  this bowl. And then I'm going to use this
• 12:14
  bowl with some of the red lentils in it for our first bowl
• 12:21
  we're actually going to get to assembling.
• 12:23
  Yay, yay, yay. So I need something for this.
• 12:27
  Hold tight. So remember how in the meal
• 12:29
  prep, one of my 4 s s was the miso soup that I didn't demo
• 12:36
  that week because you've seen it before.
• 12:39
  So I just didn't want to bore you with something you've
• 12:40
  already seen. So I'm going to grab some of
• 12:44
  that broth and just ladle it into these red lentils.
• 12:53
  And we're just going to throw this guy into the microwave and
• 12:57
  heat it up together. But we're going to create like a
• 12:59
  little soup. We're going to mix the lentils
• 13:03
  with this broth to kind of create like a more brothy base
• 13:07
  for a bowl. While that heats up, I'm just
• 13:12
  going to chop up some of the veggies that we heated up
• 13:15
  together, specifically some squash, and we're going to grab
• 13:24
  some of these enoki mushrooms. So that doesn't really need to
• 13:28
  be chopped, but the squash we will chop.
• 13:33
  Oh yeah, I did finish my story. See, you can tell how out of it
• 13:37
  I am for a second. I was like, oh, I never wrapped
• 13:39
  up the story and like, why? I don't feel good.
• 13:42
  Like, that's crazy crazy. Like something's something's not
• 13:45
  right. I'm telling you something is not
• 13:47
  right. OK, I'm thinking I might use
• 13:51
  this bowl because it's just more Ordinarily I would just leave it
• 13:55
  in here, but because it's such a small amount.
• 13:58
  So all I'm doing here is I'm just mixing the lentils into the
• 14:03
  broth, if you will, to get a nice little base for this soup.
• 14:09
  There we go. That's much better.
• 14:11
  Yeah, that bowl was just kind of overpowering it.
• 14:14
  And then I'm going to add my mushrooms.
• 14:18
  Oh, great. They just sunk.
• 14:19
  So you can't even see them add our squash.
• 14:23
  That's fine. Truly.
• 14:25
  That's fine. A little bit of the tofu.
• 14:30
  Let's grab some scallion. And my some, I mean, a lot of
• 14:34
  scallion. Oops.
• 14:35
  Hold on. I need to check on Sam.
• 14:37
  You OK, Mama? I'm going to add a lot, a lot, a
• 14:42
  lot of scallions. I love that.
• 14:47
  Tons of scallions and then some micro cilantro.
• 14:57
  I do want to just pull the squash bits out just for
• 15:03
  aesthetic purposes. I'm going to grab just a little
• 15:07
  bit of our umami sauce and make a little drizzle and lots of
• 15:15
  gochu garu flakes. And lastly, I have some bok choy
• 15:22
  flowers, so I'm just going to add these purely for aesthetics.
• 15:30
  There's our bowl, a little soup bowl.
• 15:37
  OK, let's taste. Yeah, it's super spicy.
• 15:47
  Between the chili flakes and the lentils, we're already spicy to
• 15:52
  begin with. It's like, so brothy and
• 15:56
  satisfying. Wow.
• 15:59
  This really turned out exactly how I was hoping it would.
• 16:03
  Blah blah blah blah. OK, let's move on to our next
• 16:06
  bowl. One more bite.
• 16:11
  OK, This next bowl is what I would make my dad if he ever
• 16:14
  fucking came to visit me. Like not rude.
• 16:18
  Again, we are going to do kind of bowls for ants.
• 16:21
  So in this hypothetical scenario, I guess my dad would
• 16:26
  not be eating a whole lot. So we're going to do.
• 16:31
  I mean, this is actually such I like, I don't think I can do it
• 16:34
  in such a small bowl. Like it actually feels weird.
• 16:38
  I need a bigger bowl. Whatever, whatever.
• 16:44
  Let's just roll with it. OK, so I would do a comically
• 16:50
  small amount of wild rice. Apparently I would grab some
• 16:54
  eggplant and yeah, let's dice it.
• 16:59
  Let's dice the whole thing. So stylistically, I'd put like
• 17:03
  the wild rice in the middle, chopping up this eggplant.
• 17:08
  We'll kind of put it around. We'll grab some of these
• 17:12
  mushrooms, them around, and then some beets.
• 17:21
  Just gonna dice these guys up a little bit.
• 17:28
  Throw these here. Grab some of this shaved
• 17:34
  cucumber, throw it on. Grab a lot of pomegranate.
• 17:44
  OK, now I would go in with some sauces.
• 17:51
  I'm just going to grab some lemon to thin out some of this
• 17:56
  green goddess so we can drizzle it on.
• 18:09
  What I wish I had done is I wish I had actually just smeared the
• 18:13
  tahini in the bottom of the bowl.
• 18:16
  So let's just pretend I did that.
• 18:18
  Yeah, I'll just put it right there.
• 18:27
  There we go. Much better that way.
• 18:33
  Bit of arugula, little bit of curly parsley when I do think
• 18:45
  it's important to add some more pomegranate.
• 18:49
  And there she is. There is the dad's bowl.
• 18:53
  OK, let's give it a taste. Yeah, I feel like I should grab
• 18:57
  like a cocktail fork for this cause the bowl is so small.
• 19:06
  Get all the sauces in there. Man, that wild rice, the
• 19:16
  texture, unparalleled. Unparalleled.
• 19:21
  I love this. My dad would love this.
• 19:24
  Oh my God, he's going to be so happy.
• 19:25
  I can't wait to show him. OK, let's do our next bowl.
• 19:29
  OK, bowl #3 this one, I need a clean spoon.
• 19:36
  OK, this one you can kind of think of as like a Pokey Bowl
• 19:40
  kind of vibe. So we're going to grab some of
• 19:42
  our Walt rice. We're going to grab some of the
• 19:47
  tofu that we heated up. We're going to grab a lot of
• 19:55
  these cucumbers, the rest of these mushrooms.
• 20:06
  I'm actually like actively trying to remember what the
• 20:10
  vision was here. That's right, an avocado.
• 20:15
  OK, not our worst situation. I'm actually going to move this
• 20:19
  for a second because I want to try to do an avocado rose and
• 20:22
  I'll show you how I do it. So I'm just trying to peel this
• 20:28
  avocado half, OK? It's actually pretty good
• 20:36
  looking from this side, so that's really helpful.
• 20:41
  We're going to slice into the avocado making fairly thin
• 20:48
  slices. You really don't want your
• 20:50
  avocado to be too hard. This one might be slightly too
• 20:56
  hard for the avocado rose, so we'll see if it works.
• 21:01
  If not, it's fine. So make these slices and then
• 21:07
  kind of stretch it out, if you will.
• 21:13
  And then, no, I don't think it's going to work with this avocado.
• 21:17
  Just kind of twirl it till you got a bit of like a rose
• 21:27
  situation. Yeah, it doesn't look too good.
• 21:32
  But The thing is, even if it falls apart, it's probably going
• 21:36
  to look like kind of pretty. See what I mean?
• 21:40
  Cool. So we got that and then we're
• 21:42
  just going to grab some of our pickled cabbage and onions, add
• 21:49
  that here, grab some cilantro, throw that on top.
• 22:01
  Oh, that wasn't cilantro, Sorry, I meant scallion.
• 22:04
  I am going to add a little bit of micro cilantro to this 'cause
• 22:07
  I think the flavors work. And then we're going to grab our
• 22:12
  umami sauce. In fact, we're going to cover up
• 22:18
  like the gross bits of the abbo with the umami sauce.
• 22:24
  I'm also grabbing some freeze dried natto and some of this
• 22:29
  dried miso. Maybe do we add an edible flour?
• 22:33
  Maybe that could look good. I love it.
• 22:39
  OK, I'm so excited to taste this.
• 22:41
  As you know, kind of like Japanese flavors are my fave, so
• 22:45
  I'm going to get a nice bite with a bit of everything.
• 22:53
  I love that. That is so good.
• 22:56
  Let's move on to bull #4 Oh my God.
• 23:01
  OK, this bull our what, 4th one now?
• 23:11
  I don't know. I don't know anymore.
• 23:12
  As aforementioned, I'm not feeling my best.
• 23:15
  OK, so we're going to smear a bit of this tahini sauce on the
• 23:19
  bottom. Yum Yum Yum.
• 23:24
  And then we're going to add some wild rice on top.
• 23:34
  Go in with a bunch of these cucumbers, some of these
• 23:40
  tomatoes, butter beans good enough, some pink radicchio.
• 23:55
  I might just leave it like this for styling purposes 'cause I
• 23:58
  think that looks kind of pretty. Sunchokes, not pretty.
• 24:06
  So they're not going to get like prime placement in this.
• 24:11
  Some of the Pickles, which maybe we'll just cover up these guys.
• 24:18
  Parsley. I'm going to use the flat leaf
• 24:21
  for this one. If I can even do this.
• 24:25
  Oh my God, yes. And then for sure some flowers,
• 24:34
  'cause that's part of the flavor, you know.
• 24:37
  Oh, I completely forgot olives, some Kalamata olives.
• 24:44
  Now, in my mind, this is the Angie Bowl, named after Angie K
• 24:50
  from Real Housewives of Salt Lake City.
• 24:54
  So I don't know, well, this is going to work, but I kind of
• 24:56
  want to add some lemon peel to this.
• 25:02
  The reason I said I don't know how well it's going to work is,
• 25:04
  I mean, 'cause this lemon is already halved, but seems fine.
• 25:13
  We'll just squeeze a little bit of the lemon in here too.
• 25:17
  And there's our Pretty Little Greek inspired kind of bowl,
• 25:24
  isn't she? Cutes, patoots.
• 25:26
  My gosh, I feel like I should take a photo.
• 25:31
  OK, No, I love it. It's so cutie.
• 25:35
  What's taste? OK, The general theme of
• 25:44
  perfection continues. That is amazing.
• 25:48
  It's time for pool #5 see how we're just whipping through
• 25:51
  this? It's because we took a little
• 25:52
  bit of time, did a nice meal prep one day, and now we can
• 25:57
  have so many meals ready so quickly and they're all so
• 26:01
  different. That's what I love too, right?
• 26:04
  We're not just eating like, Oh yeah, of course you can get like
• 26:07
  the same meal on the table really quickly.
• 26:09
  But this system gives us so much variety.
• 26:12
  OK, time for our next pool. OK, this next one in my mind,
• 26:18
  I've called the Atom bowl. It's named after Adam from, I
• 26:22
  was going to say Shahs of Sunset, but I'm watching the
• 26:25
  valley Persian style. He like makes tabouli for
• 26:28
  everything. So I thought, could I do
• 26:31
  something like Tabouli inspired with the things that we've meal
• 26:36
  prepped And I realized, hell yeah, bitch, I can.
• 26:41
  So we're going to grab a lot of parsley, like a lot, a lot, a
• 26:45
  lot of parsley and we're just going to chop it up.
• 26:52
  Can I be real with you? I don't feel very well.
• 26:55
  Remember how at the beginning of the episode I explained all this
• 26:58
  stuff going on to the laundry room?
• 27:01
  It's, it's getting really bad. I think like there might be
• 27:06
  something, I don't know. I I still think it's hopefully
• 27:09
  psychosomatic and not that there is some kind of weird gas leak
• 27:13
  in the apartment that's making me lose my mind, but something's
• 27:18
  not right. That's all I can say.
• 27:21
  Hopefully this episode makes a tear.
• 27:24
  You know what? I have a wonderful editor and
• 27:26
  I'm sure she will release it even in the event that the
• 27:32
  apartment explodes and I'm no longer around to see it.
• 27:38
  No, that's so dark. But like, I really I don't feel
• 27:41
  normal is the only way I can describe it.
• 27:44
  Like something just doesn't feel right at all.
• 27:47
  I feel like I want more parsley. But let's just enter this into
• 27:54
  the chat real quick. So I'm just going to use the
• 27:56
  bowl that I heated up the wild rice in originally.
• 28:01
  And obviously tabooli is made with couscous, but we didn't
• 28:05
  prep couscous. So we're just like, we're doing
• 28:07
  a play on it. You know what I mean?
• 28:09
  I'm gonna grab some butter beans.
• 28:12
  Again. I know there aren't butter beans
• 28:15
  in tabooli, but I just wanted to create a tabooli like vibe.
• 28:20
  And that's the beauty of this meal prep.
• 28:22
  Like you have all these things prepped and then let's say, you
• 28:26
  know, you see someone eat something, you're like, oh, OK,
• 28:29
  I could do, I don't even know where this, but I mean, I know
• 28:34
  exactly where I was going with this.
• 28:36
  I just feel like I haven't introduced it well, but like,
• 28:38
  let's say, OK, you walk by someone eating sushi and you're
• 28:41
  like, oh, I'm kind of craving sushi.
• 28:43
  It's like, OK, I could create a sushi bowl type vibe with the
• 28:48
  things that I've prepped and use like those kind of flavours, you
• 28:52
  know, like it's just so adaptable and customizable.
• 28:55
  It's honestly like running a sweet green meets cava meets
• 29:02
  whatever else fast casual place. You like Chipotle in your own
• 29:08
  home? Wait in 2010 or so the company
• 29:12
  that originally did Chipotle? I think this is before they were
• 29:15
  bought out, but I could be wrong.
• 29:18
  Was launching this Thai version like a Thai fast casual place.
• 29:23
  It didn't stick around for long. I never had it, but I remember
• 29:27
  like reading that it was going to open and I'd never been more
• 29:30
  excited for anything in my life. See, this already looks
• 29:35
  beautiful to me. Can I just say we're going to
• 29:37
  add a lot more tabouli to it? I'm not tabouli, so parsley to
• 29:41
  it. I'm also going to grab these
• 29:44
  diced cucumbers and tomatoes. That's what that was for.
• 29:48
  I know I got a bit of arugula in there.
• 29:50
  That's fine. Really doesn't fucking matter.
• 29:54
  Really doesn't fucking matter. No, it's so beautiful.
• 30:02
  So what I want to add to this is some curly parsley.
• 30:10
  I just think like the more parsley the better in this
• 30:12
  scenario. OK, I love her.
• 30:25
  You know what? I was going to plate this in a
• 30:27
  different bowl, but I'm wondering, no, I will plate it
• 30:31
  in a different bowl. And what I want to do is, again,
• 30:37
  do like a little tahini smear on the bottom of the bowl, and then
• 30:43
  we add this guy in and we'll throw some of these on top.
• 30:57
  And I'm just going to throw on some dried minced onion and
• 31:04
  garlic, both for aesthetics and for flavor.
• 31:09
  And some more bok choy flowers purely for aesthetics.
• 31:17
  What do we think? I'm going to sprinkle on some
• 31:23
  crystallized show You too? Yeah.
• 31:27
  OK, there we go. There's our cutie little atom
• 31:31
  bowl. Part of me wants to add
• 31:34
  pomegranate seeds to this, but part of me doesn't.
• 31:36
  I don't know. Should we just play it fast and
• 31:39
  loose and do it? Yeah.
• 31:44
  OK, yeah, OK. I like that.
• 31:47
  And I want to add on a little lemon too.
• 31:51
  You could even sprinkle on a little olive oil to this.
• 31:54
  I think that could be nice. Cutie patootie.
• 31:59
  Should we give her a taste? The dried minced garlic and
• 32:15
  onion adds such a nice crunch to this and all the parsley like it
• 32:19
  honestly is very tabouli coated. We have 5 bowls already, Can you
• 32:29
  believe that we're just going to do one more?
• 32:31
  This one is the Heba bowl. It's the one that I selfishly am
• 32:35
  the most excited about. You know what?
• 32:39
  I'm going to use a slightly bigger bowl for this one because
• 32:41
  it's our last one and it's the Hiva bowl and I'm excited and
• 32:46
  it's my house, my show, my rules.
• 32:48
  So that's just what we're doing, baby.
• 32:51
  OK, so we're going to start this bowl with a tahini smear on the
• 32:57
  bottom. Now pretend my spoon doesn't
• 32:59
  have a gunk all over it from all the other shit.
• 33:02
  And then we're going to add like, we're not doing a grain
• 33:06
  base for this one, but we're going to add pretty much all of
• 33:10
  the veggies to this. And by pretty much all, I mean
• 33:13
  not all, you know, I mean, I'm lying.
• 33:17
  That's what I mean. I want some of this part to be
• 33:23
  prominent because it's so pretty.
• 33:27
  OK, now I'm going to grab the red lentils and the tofu.
• 33:38
  My bowl's going to have a lot of protein.
• 33:40
  Yeah, honestly, some butter beans can get in there too.
• 33:43
  Why the fuck not? I'm so excited to eat my bowl.
• 33:51
  Been fantasizing about this shit for days.
• 33:54
  Sunchokes. Yes again.
• 33:58
  The rule with bulls is the uglier ingredients get less
• 34:03
  prominent placement. Like they get to sit more on the
• 34:06
  bottom. You know like they don't need to
• 34:08
  be primly featured. It's like to do watch that
• 34:14
  episode of The Office where conference after the watermark
• 34:19
  incident and Michael makes Pam and Ryan sit in the front row
• 34:27
  'cause he's like, we got to get the attractive people in the
• 34:29
  front. Some beat some of my beloved
• 34:33
  cauliflower. And by some, I mean a lot.
• 34:40
  And something fun. A piece of beat was sitting on
• 34:43
  top of this cauliflower, so it turned pink, so we're going to
• 34:48
  use that. I'm also going to use some pink
• 34:51
  radicchio because she's pretty and really good for digestion
• 34:56
  because the bitter flavor supports bile flow, which is
• 35:00
  important for digestion. OK, now, because it's the Heva
• 35:06
  Bowl and I would say I'm kind of like the condiment queen, you
• 35:11
  know, not to title myself. It's kind of giving Amanda
• 35:14
  Francis for those of us who watch Real Housewives of Beverly
• 35:17
  Hills. But, you know, sometimes you
• 35:20
  just got to acknowledge where you're at.
• 35:23
  So I'm using all three of the condiments in my bowl because
• 35:28
  that's who I am. I like condiments.
• 35:31
  So we did the umami sauce. I'm.
• 35:35
  Going to thin. Out more of the Green Goddess
• 35:41
  because I loved doing that like drizzle vibe.
• 35:47
  But first. We're not a lot of the Pickles.
• 36:08
  I'm going to add some. Cilantro.
• 36:11
  I'm trying to decide if I want to do micro cilantro or yeah,
• 36:16
  maybe not micro cilantro. Maybe I'll grab some cilantro
• 36:23
  and the herb sheers and cut it on.
• 36:26
  Again, this is purely an aesthetics question.
• 36:29
  That's it. I'm going to add some of.
• 36:38
  This crystallize show you because I love the flavor and I
• 36:42
  love the aesthetics of it. I'm also going to just crush up
• 36:48
  some of this rye crisp bread. Remember how we did that for the
• 36:52
  Vegemite Caesar? And I just was like dying for
• 36:57
  the texture and the flavor and the crunch and it looks.
• 37:02
  So much better on. This one because it's adding a
• 37:04
  nice contrast. A bit of bok choy.
• 37:13
  Flower and I'll. Add a bit of.
• 37:17
  Pansy too, because you know, it's my show and I like edible
• 37:23
  flowers, but again, I'm going to pull the petals apart because I
• 37:27
  lately have been loving that aesthetic so much more than
• 37:34
  using the whole flower. This is my favorite bowl ever.
• 37:42
  Oh my God she's so pretty. I die.
• 37:44
  I need photos. I guess that's what people mean
• 37:50
  when they. Say I have vocal fry, it's that
• 37:52
  right? OK, enough of that.
• 37:59
  Now, because it's my bowl and it's my rules, I'm eating it
• 38:03
  with chopsticks. In true Hiva fashion, I don't
• 38:08
  even want to mess it up. It's so pretty.
• 38:13
  So fucking pretty. I can't.
• 38:17
  OK, it's time. For me to eat.
• 38:18
  My bowl. Yeah, my bowl's the best.
• 38:24
  Bowl and I haven't even gotten all of it in there.
• 38:27
  I just love like the combination of flavors and textures and all
• 38:33
  the. Sauces.
• 38:37
  Wait, a bite of tofu too. Please.
• 38:46
  That. Fucking crunch.
• 38:47
  If there's one thing you should take away from this show, buy
• 38:51
  those rye crackers, the Wasso crackers.
• 38:53
  Crush them up, add them on top of your food.
• 38:57
  A, it's a very easy way to up your fiber and take B, the way
• 39:02
  it crunches is unparalleled. It's like nothing I've ever
• 39:05
  experienced in this world before.
• 39:08
  Look at these six bowls. I mean, we meet these guys.
• 39:15
  In record time. Because of this.
• 39:19
  Meal prep system. How stunning is that?
• 39:24
  Not the food I. Mean how stunning is it that we
• 39:27
  can eat all of these meals so quickly because we just took a
• 39:34
  little bit of time to prop a tiny bit.
• 39:37
  It's perfect. It's stunning.
• 39:42
  OK, that. Brings us to the.
• 39:43
  End of this meal prep episode. We made six tacos, 5 toasts, 6
• 39:49
  bowls. That is 17 meals out of our
• 39:57
  654321 meal prep system. And that doesn't even include
• 40:00
  breakfast because for breakfast I really just have the soup.
• 40:04
  So that's more than having a different lunch and dinner every
• 40:10
  single day over the course of a week.
• 40:14
  It's more than that. And these are just some of the
• 40:16
  options, like the options are obviously endless, but the point
• 40:20
  I was trying to make is meal prepping doesn't have to lock
• 40:24
  you in to just eating the same thing over and over and over
• 40:27
  again. You can do this system that
• 40:30
  actually allows you the full freedom of getting so many
• 40:33
  different types of veggies and nutrients into your system while
• 40:36
  also being really fun and exciting.
• 40:39
  Like look at this feast we made. It's beautiful, it's stunning.
• 40:43
  There's variety, like you could never get bored with this.
• 40:48
  So yeah, that brings us to the end.
• 40:50
  I need to go eat. Not for nothing, I need to.
• 40:57
  Go clean. But I do want to say if you
• 41:00
  enjoyed this and you're like, Oh my God, I love this formula.
• 41:03
  I want to do it again. We can do a whole nother series
• 41:06
  in a few months. Maybe a more spring version.
• 41:09
  We'll use more spring produce, we'll make different sauces,
• 41:14
  we'll do different veggies, we'll do a whole different
• 41:17
  654321 and then we'll make a bunch of new meals with that.
• 41:20
  Let me know if that actually appeals to you, if you'd enjoy
• 41:23
  doing that, because I would love to do that with you.
• 41:28
  But for now, I need to sit, I need to eat.
• 41:32
  I might go to the hospital because I don't feel good.
• 41:40
  Do make sure to rate, review, subscribe all the things.
• 41:44
  Please share this episode with people because medical bills are
• 41:48
  not cheap in America and I think I've lost my mind.
• 41:51
  Oh my God, that's so good. OK, I got to go.
• 41:53
  Bye. Love you.
• 41:55
  Seriously, thank you for being here. and then I.
• 42:06
  Go to the hospital. Maybe.