Alitura Naturals Founder, Andy Hnilo's Cooking Demo. Yum!

There you go. All right, we're live, baby. Hey, guys, thanks for stopping by. I love to cook. Have always loved to cook. When I was growing up, like 12 or 13 years old, I would cook a meal a week. It was the same thing every time. Angel hair pasta with like diced up ham and red pepper flakes and butter. And that was my go to. But anyway, that kind of set the tone for a passion that hasn't left what I do with a knife. So anyway, let's go through what I have here. What do I do with that? So I have. I'm going to go with cauliflower rice, broccoli, grass fed lamb steak, Lego lambsteak, excuse me. Pastured bacon. The power greens from Trader Joe's. I'll tell you, I'll explain that, how dense that is in vitamin A and C. Smoked jalapeno kraut. It's my go to. Tastes unbelievable. I'm going to make a little mash with that later. Cilantro. It's a good blood builder. Very good for heavy metal cleansing. Organic sweet potato habanero. Be very careful with that. I have a specific way of dissecting that with seeds and all that. Microgreens, kalamata olives, smoked oysters, avocado, celery, beet, organic shallot to add a little flavor and grass fed butter to cook it in. So everything in here has an absolute purpose. This is just fuel. You know, I'm kind of dragging a little bit, you know, coming towards the end of my intermittent fast, so I need to replenish. So what I like to do is I start off the vegetables because that takes longer to cook than the meat. The meat I just sear and I like it rare in the middle. But we have two things here because we can't do it. Actually. This cooks up really quickly. So what we're going to do right now is put this open. The thing I like about Trader Joe's is they give you just the good part of the broccoli, not all that stock, which is just vegetable cellulose, which is just difficult for the body to digest. Not really. Not much nutrient content. I think there's a little vitamin C, that's about it. So what I'll do on the vegetable side of things is I love. I need some fat right now, so I'll do a couple tablespoons of grass fed butter. My boy Kenny, you can't see him right now, but he's been nice enough to film. Kenny, say hi. Hey, what's up, y'? All? So Yeah, I kind of let that. That acts as a lubricant for the pan. I use a cast iron pan, iron skillet. Excuse me. You gotta be very careful. Like those non stick pans, that's all chemicals. The reason why it's nonstick is because they put a layer. I wish, I wish I knew what the chemical is that makes it nonstick. But that stuff is being absorbed in your food, which you're absorbing every meal that you cook. I mean, that scares me. For so long I'd use these nonstick pans. And then I went to ceramic. But now I just love the fact that I can clean off my iron skillet, my cast iron skillet with a little metal. There's this thing. You get it? Get off Amazon. It's like a little wire brush. Thank you, Jen, for introducing me to that. And yeah, it's just, it works. I mean, it's really. As you can see, it's starting to go there. So let's start to chop up the vegetables. Right now I'd probably see that stock right there. I just cut that off. I don't like going with that, but everything else I just kind of dump in there. The broccoli is probably the most difficult one to cook through of all the vegetables. So sweet potato right here. Now there is a cutting board. This is just what I do, guys. You may want to use a cutting board, but I just kind of like to slice it really thin just right here. This knife is perfectly sharp enough, but not too sharp where I have to worry about cutting my hand. And I just kind of slice it really thin. The reason why I do that is so it cooks up evenly. The thicker you get, the longer it takes to cook up. I'm going to cover this and do what I call steam sear. So you hit it from the bottom and then you cover it. And then you also get that steaming effect from the heat. This is low heat right now, so I'm going to turn it all the way down. And I like to slow cook it. Once you burn it and you get like that burn part, that's like, it's a little bit of a carcinogen. So here we go. If you guys have any questions, fire away. We have the iPad here. I think Myra had a really good question about as far as cooking, what oils to cook with. I would say definitely not olive oil. Olive oil has a very low burning point and it almost is like you're scalding the olive oil. I had to cook with it the other day because I was out of butter. And it was just a smell. It was a toxic smell that just. I mean, I don't want any part of. So they say rice bran is great. They say, see, like this big stalker here. What I would do is just kind of just cut. Make sure all the surface area is as low as possible. This is as dense as it gets, guys. We're talking vitamin A. Broccoli actually has a certain amount of calcium in it, believe it or not. And beta carotene, hyaluronic acid. Sweet potato is one of the highest forms of. Has one of the highest forms of hyaluronic acid, which is incredible for your skin. So what I'm going to do right here is kind of let this guy steam sear. My favorite is cayenne. Kenny, I hope you like spicy food. Love a spicy food. So I'll just do a little cayenne on that. Himalayan salt for mineral replenishment, and then a little flavor as well. Cardamom. Big cardamom fan. And a little black pepper. I'll also throw on the lamb as well and cover that, and we go to work on this. So this is for the mash that I'm going to do later. I should probably start dicing these habaneros up now. I want to tell you guys, be very careful with the habanero peppers, because especially afterwards, you know, the oils of these peppers really stick around. So we're going to go over here and in front of the sink. The seeds are the hottest part of the habanero. So, you know, obviously, if you're not into spicy food. If you're not into spicy food, you're not going to go. So you can already kind of smell. Oh, man. Okay. If you're not into spicy food, you're probably not going to go habanero, obviously. But to those who are, make sure you get that middle vein out. See that right there? I mean, I want the heat, but I don't want. I want this meal to be pleasurable. You know, maybe four is a little aggressive, but, you know, that's like everything that I do. Go big or go home. Dice it up. So you find these at Whole Foods, and then. Yeah, so the reason why I like spicy food is because it's a thermogenic. It heats up the body. And also, I just love the kick, you know, I think it really accentuates all the flavors that I'm going to be putting in. You see that German mustard right there? You see that habanero hot sauce? I mean, it adds a lot of good quality Heat to it. And it's just something that I crave. So we're going to. What we're going to do right now is heat up the pan with that bacon and the habanero. So the other pan that we have going on right there, dice it up thin. This is maybe a little aggressive on the habanero, but I mean, I don't like to waste food, so I think we're just gonna have to deal with it. But so what I do right here, kind of dice up bacon. Yes, dice up the bacon a little bit. And yeah. So the good thing about the bacon is the fat of this will now act as. Can you get that for me? Thank you. Kind of spread it out so it's. It's not just in chunks and line it up low heat. You don't want to scald this thing. Can you cover that? Oh, yeah. Oh, and then add here actually, can you lift that up? Thanks, man. Put the habanero in there. Maybe a little more. Why not? And yeah, cover that brother. And then we'll check back on our broccoli over here. Sweet potato. You know, this is cooking a little slower than imagined. That's okay. Looks like we need a little more butter in there. It's grass fed butter loaded in vitamin K, two good omega fats. And it really, you know, if you're cooking with coconut oil, you don't get that coconut flavor, broccoli or sweet potato that you would if you're just cooking with. I love grass fed butter. So I were to answer your question, that's who I cook with. I cook with grass fed butter. Every meal has a good solid heat cooking point, melting point, or I forget the exact term for it, but it cooks at a higher heat than say olive oil. Apparently rice bran oil cooks at a high heat. I mean, it burns at a higher level than say the olive oil. Coconut oil cooks at a very high heat. I think grapeseed, but I wouldn't do grapeseed personally. Yeah, I do ground fed butter. I do tallow. I do duck fat. Duck fat actually cooks at a lower heat. So you just got to be careful, keep it on low heat and just monitor it. And so I hope that answers your question. And so while we're doing that, we can make our little mash. Beets. Beets we're gonna have to hold off on for a bit. We got a lot of food here, but. Oh, forgot the shallots. This is strictly for flavor. There is very little nutrition content in these little guys. But I thought I'd just, you know, Cooking for my boy tonight. So I thought I'd make something awesome. Shallots are. They're a combination of garlic and onion, right? I think so. I think so. Kind of just get in there nice and thin. And this I would combine with the. The bacon is kind of already starting to. That's a little high. Yep. Oh, that's way high. Which is just. I forget the price, but, you know, it's really. Cauliflower is amazing. It's cruciferous vegetable. Loaded in vitamin A as well. Let's see what else? Oh, no, no. Excuse me. Loaded in vitamin C. I mean, this bag right here. Let's see. 4 times 45. So that's 180% of your daily value of vitamin C. Now, I'm not going to take out this whole bag, but I'll probably take out half. So you get 90% of your vitamin C right here. And then there's vitamin C. Also sweet potatoes and the broccoli. I mean, this is just. I mean, just a nutrient bomb. I mean, we're getting everything that we need here. I mean, we haven't even started with the meats and the guacamole that we're about to have. I mean, this is just. This is one of those meals that just wakes you up. I mean, I haven't eaten since. I don't know, when I eat, I think I eat one. So it's like at least six now. So it's okay, though. But I mean, I'm hungry. I'm back at it. I need to. I need to refuel. So here we are. Avocados. I'm not. Not too overboard on having organic avocados. Are these. No, they're not. So the thing is, if I see a little bird, I see like a little peck on the avocado, which I often see that means a bird is. Is like you know, sitting on it. He's not. He's not thrown away by any type of, you know, pesticides or any type of. Any type of chemicals, basically. So that's my theory. Avocado. I usually go all organic, but basically the ones that they had today at Whole Foods were super hard and I had to go non organic. But yeah, so here it is. Check that. Make sure avocados are loaded. Great fats. I mean, I probably take out two to three avocados a day. It's so funny, 10 years ago, when fat wasn't like the. Every fat was bad, right? I was scared. I was like. Because everybody's worried about calories and stuff like that, but they don't understand. These are incredible calories. Very good fats for you. And it just, it's something my body craves. I mean they're like little technically super, super food bombs. Someone wants to know what are you cooking? What's that? Someone wants to know. They relate to the podcast. So they want to know what are you cooking? Oh, we got, we have grass fed applewood, smoked bacon, sweet potatoes, broccoli, beets, avocado. I'm gonna make a little celery mash with micro greens, cilantro. That's the thing about these leg sticks is they're a little more tough than like say a filet or rib eye. But you know, you can get down there. The good thing I like about is that marrow right there. I like to dice it up. Hands are clean, guys. And you know, cooking for one, so overwhelming. Split this. But yeah. So right here, hold up, let me wash my hands. Any other questions? Got anything? Someone says, Andy, do you particularly focus on carbs like sweet potatoes or do you just go by how your body feels or how active you were that day? Yeah, I listen to my body. I mean, if I'm as far as carbohydrates go and I'm doing sweet potatoes. So we're adding hot sauce to the lamb. So as far as sweet potatoes go, a little German mustard. Mustard and lamb. I mean it just brings out that bite to it, that little, that unbelievable flavor that lamb has. And. Oh. So to answer the question on that, I mean, yeah, listen to my body. I'm doing sweet potatoes five days a week probably. I mean, it's just, I mean, more and more, you know, stuff is coming out on how dense, nutrient dense sweet potatoes are. So you see what I did there? Just a little flavor that we add to the already. Look at that, look at that fat skitting in there. You know, all that bacon, grass fed butter and then habanero and then we're steaming our broccoli right now. I don't necessarily want to cover that just yet. Wash the hands. Sure. I'm going to get some handling. Okay, so here we go. We're going back in this. Get a little scan of this guy right here. See how the veggies are steaming up, guys. And it's almost. See how it's just going through. That's what I like to call al dente. I got that term from Dave Asprey. I can't claim that term. I found it in someone else. You know, the whole like al dente pasta thing. I mean it's the Same thing for vegetables. It's almost there. On that low heat, probably add a little. Looks like you could use a little cayenne, huh? A little hot sauce. You know, you can never have too much hot sauce. I just. Big believer in that. And I know you are. Oh, yeah, big time. Yeah. Oops, just lost the sweet potato and yeah, looks like this is all coming together right around the same time. You know, you got that good bacon covering both sides. Oh, look at that, dude. Just unreal, I would say. Yep. I would cover it right now because ideally it comes out all at the same time. And so now we're going to go to my mash, which is smoked jalapeno trout, can of smoked oysters. Oh, look at that. Kalamata olives. Someone just asked, is this your only meal for the day? No, I ate earlier. I ate earlier. What did I have? What did I have? Oh, yeah, yeah, I started mashed earlier but that wasn't enough, you know, starving now. So. Yeah, the good thing I like about olives is their oleic acid content. They're very good fats. A good source of. A good natural source of vitamin E. So what I'll do is I'll add. Yeah, we got one more avocado. Why not? We can't really. Too much avocado ever. I mean, you hungry, dude? Oh, dude, I'm about to tear this thing up. You don't mind? I. I just ate that. Oh, okay. Or, brother. You're good, bro. All right. And then see, and then I'll add the microgreens to it. Microgreens are interesting. The nutrient content in microgreens are supposedly more dense than, oh, I forgot the cilantro. So we'll add a little cilantro in there. We'll dump these microgreens, of course, go back to hot sauce and boom. And so the thing right here is you just, just use what I do with that spoon. Oh, it's right here. So what you do is just smash it up. You know, ideally you have a fork and spoon, but you saw everything that's in there. It's just, I mean, everything. You have the good zinc dense oysters, you have kalamata olives, you have cilantro, you have avocado, you have the smoked jalapeno crab. I mean, the bite and then a little bit of hot sauce to take it down. This is about to be, you know, a killer meal. And it's just fuel. It's going to taste great. I mean, everybody gives the way we eat such a hard time, but this is Going to. I mean, it's going to be amazing. I mean, you saw everything that's going in there. Bacon, lamb. This is how it should be. Oh, brothers. That's hot. Organic. Yeah, look at that. Look at that. See? I mean, so you have like a nutrient dense, superfood guacamole. I mean, insane. You have smoked oysters in there. Guacamole. I mean, God, I can't even tell you how good that tastes, too, guys, by the way, I don't even need to. Maybe a little bit more smoked kraut, because this stuff adds that little bite, a little zing, but also it has that spiciness. And you look at this. Okay, so vitamin A content, 10%. There are eight servings in here. So 10 times 8, 80. 80% of your vitamin A content in here. Then there's 25% of your vitamin C. So that's 200%. So you're getting two times plus all this. I mean, vitamin C protects the mitochondria. I mean, it's unbelievable. Unbelievable. Potent antioxidant. So as you can see, the vegetables are almost done. I mean, look at that. That's insane. And then we go over here, we get this guy going. See how this is going? Look at this. I think this is. How do you like yours cooked? Oh, rare. I mean, see, let me see here. See, I think this is. See, it's going to cook in its own heat, so we got to put that off. That's good to go. So it's going to cover. It's going to cook in its own heat. I think the vegetables are the last thing right here. Oh, man, this is gonna be good. Yeah. This is about to be the healthiest meal I think I've ever eaten. It looks good and it smells good, y'. All. Awesome, man. That's really good. Dude, that is insane. I can't wait to try it. Oh, man. All right, so we got to let it kind of, you know, hang out for a bit. We have. Look at this. I mean, we got our good. Maybe we could let that sear a little bit more. Let me just see how this cooked up. That's good. Oh, my God. That's good. That's really good. We'll let it cook a little bit. You know, cook in its own heat. But basically we got that. Our broccoli sweet potatoes and our avocado olive oyster mash with fermented kraut. Our beets didn't make the team this time. You know, maybe sometime down the road we'll do it. Didn't make the squab. We just flat out didn't have a big enough can tonight. But you get the point. This is all nutrient dense. Vitamin A, C, K, B12, beta carotene, good fats, good protein, good grass fed, you know, fats, fat content that's from a pasture raised animal. I mean that's from New Zealand. 100% grass fed. Grass finished leg sig, I think it was, it was $7.99 a pound. I mean, I'll pay premium price for a premium. I mean you get what you pay for nowadays, but that's affordable. I mean if you're taking out a half pound, I mean, I had dinner for under 10 bucks technically, and that's good. This is the best dinner too. So let's see. Does anybody have any questions? Let's go over here. So I want to explain to you my post dinner kind of a little treat. We have grass fed raw cream, organic dark cherries, organic raspberries, organic blueberries. And I'll usually add. I forgot it. I usually add a little coconut milk to it, organic raw cream, a little stevia, all the berries and then maybe like a little bulletproof collagen protein. Can't even tell you. It's better than any milkshake that I've ever had. So it's all my like, you know, people want something sweet after dinner before they go to bed. It's the perfect treat. I mean there's a lot, I mean, I guess there is a little bit of sugar in there because of the berries and whatever. A little bit of the cream, but very minimal in the cream. But it satiates you. And everything in there is, I mean, you know, raspberries, cherries, blueberries. I mean, I don't do it that often, but I kind of, you know, I just thought I'd tell you or at least suggest something to somebody out there who's looking for a little sweet alternative to taking out a pint of Bench Aries or Haagen Dazs or something like that. This is so good. So good. It has a purpose. So Kenny and I are about to eat. I really hope I didn't get to see any of the questions right now, but I hope you guys got something out of this. Sweating up a storm right now, but there's nothing else I'd rather be doing. I love cooking. I'm happy to answer any questions. So you guys go ahead and ask any if you want down the road. But we're about to grub right here. We're about to Grub up. Oh, you got it. Rachel Laird, she asks, is this your last meal of the day? Yes. Yeah. Yeah, this is the last meal of the day. It's 6, 36, 28. And I'm about to just. I mean, and the thing is, is this food right here is absorbed. It's so mineral, micronutrient and vitamin dense. Fats, protein, I mean, everything. So your body, it's like. It's just functional food. We're going to eat this and be able to just, you know, do whatever rather than laid up on the couch, which a lot of food does. Which. I've been there. I've been that way. So not here. Oh, forgot to touch on celery. That celery didn't make the cut tonight for whatever reason. Well, actually, no candidates. We can dip the. I love celery. You go to parties or whatever, and there's chips and dip. I mean, well, if you have a party, chips and dip, just make a little alternative. Make carrots or celery. Do not do dip with broccoli. Raw broccoli is the worst. It's got to be cooked as an enzyme that barks at your stomach. That's the reason why you're kind of, like, unable to digest raw broccoli. It's a big misconception that kale, those have to be cooked. Cruciferous vegetables have to be cooked. Brussels sprouts, cauliflower. I mean, just think about it. I mean, they're very tough. They're very dense. They have to endure a lot of different conditions because of that. I mean, they're tough because of that, but you just have to cook them through, take out that enzyme and cook down that vegetable cellulose so your body absorbs all the really dense nutrient content in it. I hope you guys got something out of this. And starving. I got to eat. Until next time. Thanks for filming this. Peace, peace, peace.