3-Day Hunger-Free Teatox, Tea-Infused Eats & Guilt-Free Pasta | Dr. Oz | S10 | Ep 66 | Full Episode
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Drink up.
This is great.
We've got an Oz-approved three-day tea tox.
We took all of the best teas and we combined them with foods.
Get results safely.
Everything gets cleaned out without you suffering too much.
Without feeling hungry.
This tea gave me so much energy.
Plus, Jamie Oliver stops by The Dish.
A brand new series with everyday recipes that you can make tonight.
This week, permission to eat pasta.
Heart healthy, carb friendly.
Coming up next...
Y 'all ready for season 10?
Yeah!
I love you, Dr. I. Don't get tricked by those pricey T-Talks packets they're advertising on your Facebook and Instagram page.
Today, we're giving you a brand new three-day T-Talks.
Tea detox plan, actually, that is Oz approved and perfectly curated to get results safely.
And the best part is, and this is important, you won't be hungry, right?
With this tea tox, you are in control.
And you know what?
You decide which teas to drink.
We haven't given you pre-portioned meals to keep you on track this January because this plan is tried and tested to reset your body and help you start to lose the weight.
And we are so lucky today because our go-to tester, the taste tester galore, Nanatha is here.
Yes, I love you.
I trust her.
But here's the thing.
She is stubborn.
You know what Nanatha is.
She wants to do the detox, but she's a little bit nervous.
What worries you about detoxing?
Well, yeah, exactly.
You see my face?
Yes.
No, okay?
First of all, I hear tea.
Like, what's going to be happening?
Am I drinking tea all day for three days?
Am I going to be hungry?
Is my stomach going to be bumbley?
Is my head going to start hurting?
You know how sometimes you get hunger headaches, okay?
I get the hunger headaches, I die.
And so, you know, I'm a little skeptical about this here, three-day tea talk.
But you know what?
I'll try anything for you, Shud.
For me.
I'll give it a try, Dr. Han.
All right.
All right.
Come on over here.
And then on the plan.
This is a plan for all of you who are skeptical, like Jonathan, celebrity fitness and nutrition expert and author of The Sugar Impact Diet, G.G. Virgin.
Help create the plan for us.
Welcome, J.J. Thank you.
What makes T-Tox, the one you've designed, safer than the packaged kinds that people are buying online?
Yes, well, those pre-packaged ones, a lot of them have Senna in them, which irritates your gut and gives you that lax tape effect, and then you get...
You have to use it all the time.
So what we did instead, and don't look so skeptical, you're going to love this.
We took all of the best teas and we combined them with food.
So you're going to get comfort detox food.
Yes, yes, you get to eat too.
You're not going to be hungry.
This is detox without the deprivation.
Okay.
We don't want to starve you.
That's the promise.
We're not going to starve you.
But I didn't want to clean the pipes out in a healthy way.
And so the food pairings with the tea makes a difference.
All right.
Three-day detox plan approved by Oz.
It begins with dandelion and milk thistle blended tea.
But you've got to do this when you first wake up.
Gigi, explain why you put them together.
All right.
So you've got to have good liver support when you're detoxing.
And that is why milk thistle and dandelion are so great.
Now, you're going to wake up, have this.
Hour or two later, we're going to start with breakfast.
And this breakfast is very special just for you.
Bone broth oatmeal.
Okay, now the foundation is steel-cut oats and bone broth, but you can add all the other things here, right?
Yes, yes.
So this makes it, this is like your canvas to create, but what's so important here is the oatmeal's got beta-glucan-soluble fiber.
It's like sponges.
Okay.
And I love it with the walnuts for a little crunch, the chia that makes a great texture.
Can I add bacon bits for crunch?
No.
After the tea talks.
So I have to stick to it for three days.
Anything out of three days.
Next we have an Oz approved three day tea talks with fennel seed ginger tea at lunchtime.
Again.
We have a pairing, right?
We have a breakfast tea.
Two hours later, you have a breakfast bone broth and opiate, which I like, actually.
You do, too, really.
No bacon.
And then you have the fennel ginger.
Okay.
All right, because lunch is your biggest meal of the day.
And we want to make sure, you know, we're adding some veggies, we're adding some fiber, so we've got to support your digestion.
We don't want you bloated.
So that's why ginger and fennel are so important here.
Oh, this is almost gone.
Boost away, baby.
There's no alcohol in that.
Now, the perfect lunch for this T-Tox is a low-calorie, low-carb soup.
Soups are good in general on a detox because take the chewing out of it, right?
The rest of your gut.
Take a look at JJ's.
It's one of her favorite creations.
I love it.
cauliflower detox soup.
*music*
*music*
Next on the Oz Approved 3-day Tea Docs, sip on green tea, cucumber, detox water all afternoon long.
This is critical, vital, because this is your fail-safety.
You're starting to pass.
All right, so this is amazing because the green tea, of course, boosts your metabolism again, but it's also calming.
So we're going to add in a cup of cucumbers, then some lemons, and then some mints, naturally sweet.
And then if you are daring enough, and I sense you might be, a little dash of cayenne pepper again.
That helps boost your metabolism.
Right?
All day long.
I put a lot of cayenne in yours.
I'm sure you did.
I can taste it.
It's great, right?
A little sweet from the mint.
This is great.
This is great.
See, now, of course, I have to have my water all day, but this is like spa water.
You put this in the fridge.
You want to drink it all day long.
Right.
Yes.
And I wouldn't mind doing this all day long.
I can take a big jug of this.
I can make it in the morning, pour it in a nice little water bottle jug, and just carry it.
Right, we win.
We won this round.
Yeah, you won!
The hero of the detox.
But we're not done yet, because up next, dinner time.
It's the hardest time to stay strong on any detox.
But guess what?
We have the hack to keep you on track.
Stick with us.
Coming up, the foodies of the dish are back, and we have a special guest chef today.
Jamie Oliver's here.
We're all giving carb lovers permission to indulge.
Again, Jamie, it's hacks you will not want to miss.
Hey, pass me that bowl.
Or play.
Come on.
So English of them.
*applauding*
Hi, everyone.
My go-to food taster, Renata, who, like a lot of you, is looking for a jump start on weight loss to stay motivated.
So, celebrity nutritionist J.J. Virgin came up with a full meal plan for the teas that you can use to lose weight without feeling hungry.
The T-Tox plan.
Let's talk dinner, J.J. You got three letters to remember.
Three letters.
That's easy to remember when you're picking your dinner to match up on the T-Tox diet.
They are FFP.
All right.
So, this is super important because you don't want to be hungry after dinner.
So, it's FFP.
F-P for fat, fiber, and protein.
This is the magic formula.
This is the trifecta, both for blood sugar balance, but also to help keep you full so you shut that kitchen.
Look at me.
Shut the kitchen after dinner.
All right.
All right.
So it looks like this.
Fat, for example, could be olives, fiber, broccoli.
Your protein is your...
Key issue of salmon, you put them together, sheep pan dinner, easy, fast, simple.
And again, this is pretty comfortable for your body to deal with.
So you're detoxing away, and you can get a little bit more rambunctious at dinner time, but then again, the kitchen closes.
Okay, after that, after the dinner detox, you've got tea.
What do you recommend?
Yes, now this is super important, because we've got to get you to go to sleep, right?
So we are going to give you valerian tea.
Okay.
Have you ever tried valerian tea?
Because it's a key part of the three-day tea talks.
Now, I've tried it, right?
But I've also tried chamomile, which is supposed to put me to sleep, but it just kind of just makes me cozy.
But this one right here, baby!
It works.
Okay!
This one knock you out!
Okay!
Knock you out!
Okay.
Centuries.
This has been used to help people get into deep sleep faster and have better quality sleep.
So that's why it knocked you out.
Okay.
All right.
So you've got one last question, I understand.
You're always full of questions.
So, you know, I know I gave you a hard time all day about the T-Tox, but I'm getting into it, Dr. Oz.
But one thing you didn't help me with is my sugar cravings.
I got a bag of candy in my bag right now in the back.
What am I going to do about my sugar cravings?
Let's see what's active.
That'll destroy the whole T-Tox.
All right, well, I'm going to go get your purse in a second.
But besides that...
You're going to get my purse?
I'm taking the candy.
I'm calling the police.
We're tossing them.
So...
So a lot of times, sugar cravings come because of stress.
So licorice tea is awesome here because it actually takes the pressure off your adrenal glands.
But you're also going to pair it with some almond butter.
Oh.
All right?
Now, almond butter is great because it actually has a compound, so you don't even absorb as much of the fat.
Oh, he's warming up.
I'm trying to, but in the meantime, the key thing about this is licorice is naturally sweet enough.
Yeah.
Without adding a lot of extra stuff to it, it'll give you just a little bit of a reminder of what sweet is, without calories, without messing up your problem.
Because the T-Tox works if you don't have sugar.
That's the key fundamental.
Yes, okay.
Right.
Thank you very much.
Good luck to you, my Tigers.
Thank you.
We're going to put the entire plan on DrOz.com so you can try it at home.
I'll be right back.
DNA, your genetic code.
It'll tell me what eye color they should have.
Hair color, shape face.
Now, breakthrough technology.
Does it blow your mind?
She's tracking down cold case killers.
We know she's the mother of the suspect.
I love how bad guys get caught using science.
Plus, can low blood sugar really lead to murder?
They're actually in an altered mental state.
I don't buy it.
All new Oz.
That's coming up tomorrow.
We're going to be right back.
We just introduced you to the 2019 Tea Talks to start off your new year the right way.
And now get ready to take tea to the next level.
Chefs all around the world are using tea in new ways to flavor foods without adding loads of calories.
Should you be cooking with tea leaves?
That's the big question.
Chef and tea lover Will Gilson is here.
He knows!
Explain why tea has so much untapped potential for our viewers.
Well, Dr. Oz, I grew up on an herb farm, so cooking with dried and aromatic ingredients has been sort of the backbone of my cuisine for most of my life.
But, you know, I think that adding, you know, herbs into food, tea is actually a way to enhance the flavor even so much more.
And I think, you know, you probably have some tea at home today, or I'm going to show you that it's more than just a coffee alternative.
If we use herbs, which are dried...
Thingamajigs.
We should use tea.
We should dry thingamajigs.
We're going to show you the easiest ways to start cooking with tea today, and they are all Oz approved.
The first is to use a tea broth.
To make pasta, rice, grains, even oatmeal.
So what kind of teas do you use?
How do you actually make these things?
So with like a black tea, I would use that to make, you know, into sort of the infusion of making a rice dish, something like that, give that nice toasty flavor.
You know, the oolong tea, I actually infuse into milk to make oatmeal with.
It's actually a wonderful background flavor.
And then green tea, I actually like to infuse into broths, you know, basically making like a chicken broth, and you can use that to make a soup.
Which is what you did here today.
Describe how you made this specifically.
So we actually start with a broth, lots of herbs, chicken stock, and then we just infuse in a little satchel of the green tea.
Take it in there for just about 5-10 minutes.
Take it out.
I heard you like soup.
It's got tons of body to it.
It's a very fresh flavor.
And I tell you, it's very exotic.
I've never expected an herb to taste like this.
If you tell me it's tea, I'll figure it out, but I wouldn't have otherwise.
I think this is what's going to be in your tea in 2019.
Remember the highlights here.
This one's going to be hot.
But it's basically chicken noodle soup with...
Broth made from tea.
Yeah, I mean, I would look at it this way.
I mean, it's basically like bone broth was the thing that everybody was into in 2018, 2017.
2019, it's tea broth.
The new bone broth.
The new bone broth.
Tea broth, yes.
Next.
While you got the tea in the house, we want you to infuse your oil with tea.
And this has a whole new dimension in cooking at home.
Yeah, yeah.
So maybe, you know, this past holiday season, you got some tea as a gift.
It's sitting in your cupboard.
You don't really know what to do with it.
You know, this is actually, I think, the most approachable and easy way to start learning how to cook with tea.
So specifically, how do you just add it to the oil?
Do you have to do anything else?
You actually just take the, you know, I like extra virgin olive oil.
As you know, it's really great, very healthy.
I just lightly warm it.
Whisk the tea leaves into that, let it steep for about 20 minutes, and then you're ready to go.
You can drizzle it on top of feta cheese or even finish off a roast lamb with it.
How many of you guys are a little uncertain about tea leaves in your olive oil?
Come on, be honest.
I thought so.
I'm going to let you guys be the judges.
Take some of these toasts here.
Trust me on this.
Yes, trust the chef.
Here, pass that down.
See what you guys think.
Now, I want some honest opinions here.
What's your first name?
Nina.
Nina and?
Lorraine.
Lorraine, so what do you look for when you're trying to use new techniques in your cooking?
If I was going to try to get you to use tea, what would it take?
Well, it's the idea of it's something a little different, a little different flavor, something infused.
Love the idea.
So I think that would be something I would try.
How about the taste?
What do you think of that?
Delicious.
You like it?
Yeah.
You agree, so it's surprising, isn't it?
Absolutely.
Who would have thought?
Chef, if you get impressed by audience, you can impress anybody.
See, they're on board.
Nice job.
All right, last up, we want you to use tea in marinating your meats and fish.
Use it as a rub.
Yeah, you know, I think that one of the things that, you know, you can find in rubs most of the time is that, you know, you need to enhance not just the flavor, but also the texture.
This is spectacular.
Pretty good, right?
It's got a little tartness to it.
How do you make it?
So, you know, I think, you know, a standard rub, you start with usually salt, brown sugar, some dried garlic, and then you can add in your favorite tea.
You can add in the mint tea.
You can add in a little bit of jasmine tea.
This is smoky a little bit.
Or you can use my favorite tea, which is Lapsang Souchang tea.
Say again, say again.
Lapsang Souchang tea.
Lapsang Souchang tea.
Is that why it's smoky?
So it's actually a black tea that's dried over burning pine resin.
So it gets this kind of cedar quality to it.
You can put it on there.
I bet that tastes like it's been grilled, doesn't it?
It does.
It's fantastic.
Never hit the grill.
Just right in the oven.
Here's what I'm taking away from this.
You take these basic tea plant.
You can process it in different ways.
We can avoid having to add that liquid smoky flavor now by using the Lapsang Susang tea.
Plus, people are so impressed you can say it.
Exactly.
Who wants some Lapsang Susang tea?
Everybody, right?
Everybody.
You're all going home with some.
Chef Gilson, thank you very much.
Thank you.
You can find more of Chef Gilson's recipes as well as our guide to cooking with teas at DrRoz.com.
Share it with your friends.
We'll be right back.
Who wants some?
I love getting to talk with you on my show every single day.
But when the cameras stop rolling, the conversation is not over.
I still have a lot that I want to talk about.
So download the Dr. Oz podcast on Apple Podcasts or wherever you get your podcasts.
Wrinkles!
I know how much you hate them and how you wish they would just vanish.
But I was surprised to hear what so many of you refer to them as.
The accordion cheek.
Yes, I've heard this.
Then there's the angry 11. Boom!
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You're a dermatologist.
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Well, they can offer a lot of age-defying beauty benefits to treat some of those wrinkles that we're so upset about.
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I'm the before, and you're 12 weeks after application of Number 7. I like being the after.
Well, let's see how the before is doing.
So, first of all, I'll point something out.
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See how deep these wrinkles are?
Now, what's going on after 12 weeks of Number 7?
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I guess it's fibrillin?
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Michelle and Jen are both here.
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They've been using it for three weeks.
So Jen, before we get to your after, what was bothering you about your skin the most before you started?
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If you're using some of those software packages, instead of actually looking that way, it's a call to action.
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So the first thing you do is you wash your face and pat your skin dry, and then you apply the line correcting booster serum right on top of those deeper wrinkles.
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She has gorgeous cheekbones and beautiful eyes.
And we want these lines to not be what distracts her from seeing her own beauty.
So applying it right over those regions How does it feel now that you haven't used it for a few weeks?
To be honest, I was a little weary of something that was going to make a difference in that amount of time.
And I was so pleasantly surprised that I went out and bought a couple more No. 7 products.
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Put my makeup on.
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And in the daytime, of course, she's going to apply her sunscreen every day all year round.
And Cheryl, you've been using it for three weeks as well.
How did it work for you?
It worked wonderful.
I'm a little north of the 50. I'm not quite 40 anymore.
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It was my issue.
And I did notice a lot of softening in that small amount of time.
So I definitely will be using the product more.
I can see a big difference in you.
I love that.
Yeah, the before was kind of frightening.
No.
But you're happy now?
I'm very happy with it.
Good for you.
I'm very happy for both of you.
Dr. Dave, break it down for us.
Where can you find Number 7 line correcting booster serum?
What does it cost?
You can find it at Target or Target.com, and it's about $42.
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Give it and share it.
We'll be right back.
Yeah!
If there's one thing that brings us all together, it's food.
So we're calling everyone to the table to dish on everything.
From the latest food hacks and trends to everyday recipes you can make for dinner tonight.
Singing is my first love, but my other passion is baking.
Mmm.
I'm an iron chef, but mostly the executive chef of Butter Restaurant and mother to an 11-year-old.
This is the first recipe I ever made in a professional kitchen.
They were terrible.
My cooking is like me.
A mix of Caribbean heat meets Southern sweet.
This is like my girlfriend in the kitchen.
I am, as a chef, first and foremost about flavor.
It's simple, it's celebratory, and most of all, it's about having a great time in the kitchen.
What is going on?
I'm trying to help.
Let's Ditch.
Welcome to The Dish on Oz.
Jimmy Oliver!
Jimmy Oliver is joining The Dish with the champagne.
He's popping bottles.
He's real time to get a party started.
There we go.
Oh, my goodness.
You're bringing everybody to Daphne.
What are we celebrating today?
Champagne is already flowing, you guys.
It is our cocktail of the day because we are giving each and every one of you permission to eat pasta again.
We're double toasting that.
Oh, thank you.
That's the right way to do it.
Coming up, we have delicious guilt-free pasta recipes you're going to want to make tonight, including a super green spaghetti from Jamie.
Cannot wait to eat that.
Then you're going to get a hack that lowers your pasta's carb load.
You will not believe how simple this is to do.
It's going to change the way you eat pasta.
And if you're curious about all the new low-carb options that are on the shelves, all those veggie noodles and everything, and some grain ones too, we're going to have a noodle off to see which one holds up to the ultimate Italian cheesy pasta dish.
I love competitions.
I know.
So nice to be here.
Look at me sandwiched between all you lovely people.
Doctor, how lucky are we?
The luckiest is absolute.
I mean, that's toast to pasta.
Yes.
And Jamie, you're a pasta fanatic.
I am.
You're such a fanatic, you wind up Jamie, you take selfies everywhere you go.
I mean, pasta...
Pasta is so indulgent for me, so I just kind of do it every now and again.
But I take selfies with them because it's kind of like taking a picture with your boo, your bae.
You know what I'm saying?
It's like, hey, pasta, I love you.
I like you.
So, yes.
I'm not the only one that takes pictures with my boo.
Now, here's my question.
Do you then go back through your camera roll, like, late at night and take a look at your pasta porn and just, like, relive the moment?
It's kind of a fetish.
I do have a moment, like, oh, wow.
What is that?
You Americans.
Not in England?
Not a thing.
No, we don't have pasta porn in England.
We just eat pasta and we enjoy it.
I came here.
Well, listen, look, pasta is a beautiful thing.
It's a fantastic carrier of flavors.
And this one, guys, this is the craziest, most delicious thing ever.
Can I start?
Please!
So look, we've got Cavallo Nero here.
This is the black cabbage.
But any green leaf, kale, savoy cabbage, we've got Swiss chard here, spinach.
Right, go with me on this one, guys.
Now, we're going to prep the stalks off of our greens.
And you can use, like I said, any greens you want.
And then we will blanch these greens.
And that means sort of cook it for like three or four minutes.
And what we'll do...
Is we'll take greens like this, right, which are nice and hot, and these are just being blanched because we're doing it on TV, right?
And we'll simply put it in a liquidizer with a bit of cooking water.
Easy, right?
Anyone can do that.
Then get me the garlic in there as well.
Easy, right?
Yes, chef.
And then we're going to balance with a little parmesan, or parmesan, as we call it.
I love that.
A little umami.
All right.
Then we're going to go in with some olive oil.
Now, olive oil, as all of you clever people here will know, is a fantastic heart-healthy oil.
The polyphenols, which are the antioxidants, you know, these are, doctor, tell me, these are things that kind of attack free radicals, right?
Anti-inflammatory.
You need it for your cells to function normally.
And you mentioned Genovese earlier.
Italians eat pasta like this.
And they don't gain weight.
So, obviously, there's a way of doing this, so we don't suffer.
And the other thing is, guys, is we don't, in Italy, they don't have main course portions of pasta.
It doesn't exist.
They're all starter size.
They're all small.
So, whatever you have, good or bad in life, portion control is an issue.
Wind it up, baby!
Wind it up!
Now, we were talking about five ingredients.
My latest book is Quick and Easy Five Ingredient Food.
Excuse me, I've got the pasta going in.
Normally this will be in from the start, but we're cheating because it's TV.
So what we have, guys, here is we'll end up with this.
I don't know if the camera can show you this, but basically we've liquidized the greens.
Greens, garlic, oil, parmesan, and then we'll toss it with the pasta, and we'll just coat it.
Any more cheese?
Well, we might taste it and see, but let's have a little look.
Alex, what a sycophant you are.
You do cheese, please.
I do cheese.
So look at the color, guys.
Wait, let my dad try that.
I won't try that.
Let my dad try that toss.
I want to see him do it.
Have a little toss.
Let's see the flip.
Wow.
And in medical school, they all teach that.
And you'll notice, I dressed like the doctor today, so I came in a white outfit just so you know.
So we're going to taste this now and balance it.
Also, look for...
This is ricotta.
Have a look for it.
This is...
Ricotta means re-cooked.
It's a really good low-fat cheese, which is supposed to be low-fat.
You don't want to put too much cheese.
Absolutely.
Are you ricotta or parmesan?
She just keeps going.
No, no, no!
Look, it's kale, Dr. Oz!
Look, kale!
I swear, just have a look.
This is the most extraordinary pasta.
But what happened to the ricotta here?
What happened to this?
Well, you are going to erotically put this.
You are going to erotically put it over the top of this pasta.
Don't be cheap.
Don't be cheap.
Get your camera ready, Jimmy.
Get your camera ready.
That's enough.
I know what you're thinking.
What?
Come on!
Let's use our hands.
Thank you, Alice.
Okay, she's got it.
So what we have here...
It is a beautiful kale green pasta.
It is delicious.
You have to try it to believe it.
It's five ingredients.
Have a try.
Please enjoy it.
Take us over here.
Oh, that's enough cheese.
Come on, come on.
Come over here.
Jamie, come over here.
You keep moving the target.
What is happening?
I'm just trying to put our cheese on there.
Well, you guys start tasting that.
I gotta say, Daphne is in the midst of trying to get her kids, my grandkids, to eat green foods.
I'm gonna show you what happened when my grandkids were first exposed to this pesto pasta.
Really?
Yeah, I witnessed this from behind the scenes.
Wow.
This is Daphne's version of green spaghetti.
Take a look.
John Boy, can you taste it?
No.
I would like you just to have one bite and tell me what you think of that green monster pasta.
It's good.
It's not good for kids.
Sorry, Juliana.
No, it's definitely good for kids, guys.
I used to love this when I was your age.
Mommy made it.
It's super delicious.
It tastes even better with salt on it.
One says it's not good for kids.
You are passionate about children and healthy foods.
Why does this message work for you?
Well, the thing is, this actual recipe is not a trendy new thing.
This is like hundreds of years in Tuscany, right?
Hundreds of years.
I've gone to Italy in the mountains, and I've seen armies of kids eat stuff like this.
And you go, really?
Really?
British kids?
American kids?
Really?
Yeah.
Because it's normal.
My kids used to eat this like a dream.
I would make pesto all the time.
And now they're four, and they're like, ah!
Do you think there should be some life balance, though?
I mean, like, we go to a market, we see the peaches of Tuscany, you know, that are the best ever, and then we go to, like, a pastry market and see all the cakes.
Do you think there should be some balance?
Here's the thing.
I think a fair and good life is about choice.
I mean, I'm a food lover, so I love cake, I love burger, I love pizza, but, like, your stomach doesn't see food.
It sees molecules and nutrients, right?
My stomach's like a six-pack ab of eyes.
I see everything.
I admire so much of what you do, and particularly your gift for creating books.
Five Ingredients, this wonderful book, makes sense for adults, their kids, and everyone in between, whether you know a lot or not.
Explain a little bit about the principle.
So it took 20 years, I'm a slow learner, to work out that it's actually the length of ingredients that is one of the first kind of edits of people cooking or not cooking.
And then the second one, Have I got the ingredients?
So if you flick through that book, you've probably got three ingredients in your house already, and then you've only got to pick up one or two things on the way home from work.
So combinations that just want to work.
Well, this dish is in the book, and I'm obsessed with it.
I see why you have five kids.
Your wife is a lucky woman.
You are a phenomenal chef, and I'm going to keep eating this.
Jamie brought two books.
Y 'all get one page of this beautiful book.
Is that right?
No.
Everyone here has got a copy of my book today.
It's all five ingredients with this place of fun on the cover.
Up next, a delicious dish made with a simple hack that lowers the carb load of literally any starchy food.
Stick around.
Oh, that looks good.
That pasta party is still happening right here on The Dish.
Come back because Alex has a chilled pasta dish that'll have everyone reaching for seconds.
I can't wait to taste it.
I'll be the judge of that, Tiger.
Flavor and great-tasting food is a way to truly enjoy life.
I'm an only child, a product of two Italian parents who both love to cook.
My mom was a cookbook editor who presided over some of the great cookbooks.
I think that was the beginning.
I'm an Iron Chef, a judge on Food Network's Chopped, but I am mostly the executive chef of Butter Restaurant in Midtown Manhattan and mother to an 11-year-old.
Welcome to my kitchen at Butter.
This is the first recipe I ever made in a professional kitchen.
They were terrible.
I'm not gonna lie.
Some days are work.
But I love what I do.
It's like putting on a Broadway play every night.
I never get tired of it.
We are back with a dish on Oz.
Jamie Oliver is here hanging out with a musician.
Pasta Party, because you do not have to be afraid of pasta anymore.
We're giving you the tips and tricks to enjoy everyone's favorite carb.
And Dad, I understand you've got another cool, guilt-free hack to eat pasta.
Tell us about it.
Pardon the punch.
It'll be all week, by the way.
All week.
I get much work from you.
It is cool because it's about cold pasta.
I don't know if you talk about this much in the UK, but it's become a big issue.
As I've looked at it, it makes sense.
Cooling carbs like pasta after cooking them increases resistance starch.
Remember, pasta is basically sugar and fiber.
It could be one or the other.
If you make it more like fiber, it's much better for you.
That's what cooling it does.
It means you don't get much of a blood sugar response.
And it's perfect for folks on the January no-die diet that we featured on the show last week.
Because we're waving the white flag and we're eating pasta again.
Eat it!
Eat it!
And the problem with me saying this is everyone looks out there and says, okay, what's a cold carb?
It's a potato salad.
Yeah.
Until today.
Because we got the dish.
And Jamie, telling you the truth, chilled Chinese noodles.
Alex is going to bring this on live for us.
He's excited.
Bring it, Alex.
Take a look.
She made it for us.
Oh, you're going to like it.
One of my favorite old-school recipes from my dad, these tangy, cool noodles, sesame noodles.
I'm going to start by adding the soy sauce, which is really the heart of the recipe.
Get that sugar and salt dissolving in there.
Put the sesame oil in there, and that's going to coat these noodles really beautifully.
So just two teaspoons of hot sauce, and that's a lot.
Love that.
So here's the foundation of the sauce.
We're going to pop that in the fridge, and while that's cooling, we are going to take these noodles and drop them right into boiling salted water.
Time to drink.
Shake those noodles.
That's what my dad taught me.
And now we're gonna fill the pot we cooked it in with cold water and actually drop those hot noodles into cold water.
Alex is very stingy with my portion, I should say.
First of all, why did you use a towel?
I can count the numbers of strains of pasta here.
Why did you use a towel to dry the pasta?
Well, we don't think about it when we drain pasta because we talk romantically about using water to make the sauce.
But when you're not and you want pure flavor, get that water out of there.
Drain your pasta, turn it down on a kitchen towel, and pat it dry.
Like you dry off when you get out of the pool.
You want to dry your pasta off and then add that flavor.
I never dry off.
No, I don't either.
I let the water drip off.
I just got to go like that.
Yes, exactly.
So what do you think about Alex's concoction?
Delicious.
Oh, please, don't patronize her.
Well, why wouldn't I?
It's beautifully seasoned, you know?
There's nice ingredients in there.
Thank you.
I'm glad to have someone on my team.
I think it's spectacular.
And I'm even more impressed because, like, you are a world-renowned Italian chef.
But I don't...
Where did this inspiration come from?
Well, my father cooked Chinese food for a hobby, and my dad would make these elaborate Chinese dinners.
They would take three days to prepare.
Get out.
I would go into the kitchen to get something, and my mother would say, don't go in there until Friday.
Why would an Italian guy be making Chinese food?
He just thought the food of China was one of the great cuisines of the world, and that the Chinese-- Yeah.
And that the Chinese taught the Italians to make pasta, and so Guarnascheles think it all began in China.
And so we end up with these heart-healthy, carb-friendly, wave the white flag.
My problem is it may be chilled and better for me, but I'm going to eat double.
Or triple.
No, no.
You're a dim sum favorite.
I know you are.
I know what you really eat.
I do.
This is that nice spiciness.
This is so good.
It's got a brightness with all the herbs.
It's really good.
I need y 'all to try this.
And I think this is an example of how cold pasta can be even better than hot pasta.
No, this is fantastic.
I am feeling chai-talion, Alex, right now.
Chai-talion!
I'm feeling it!
Wait, that is like the best fusion.
I love that.
Tunger food all the way.
Chai-talion.
This is so good.
I kind of wonder if anyone else wants a taste.
Do we have someone coming together?
What did that be?
Who is that?
Whoa!
What's up?
It's Alex's boyfriend, Michael.
I like business.
I like business.
My brother.
I said, "Let me go to Alex first." I know.
You just jumped right in.
I just jumped right in.
Hi, sweetie.
Word on the street is I'm going to try some noodles.
Come join us.
Come join the party.
Nice to have you.
You know Jamie.
Nice to meet you.
Hi, sweetie.
You can't ruin my rep by saying things like "sweetie," right?
That's what we love.
We want to know all that stuff.
What's like the cutesy word you call each other at home?
A few, but Pooh Bear is the one that sticks out.
Pooh Bear?!
Alex is Pooh Bear?!
Oh my gosh!
Wait a minute.
It is true.
Okay.
I got to get the dish on you, too.
Okay.
And I'm that friend that grills all the boyfriends.
So, okay.
So, Michael, how are you?
Nice to meet you.
Where are you from?
What do you cook?
Does Alex like it spicy or sweet in the kitchen?
And what's your intention?
Do you want to put a ring on it?
Like, I have so many questions.
Wow, okay.
You can eat while we do this.
Tell me everything about you.
Do you want to leave?
No, no, no.
Don't leave.
Don't leave.
Come.
Grill master over here.
That is me.
I am that friend.
I'm so sorry.
I was a chef in a restaurant.
I made something at Maisie's, and she wanted to meet the chef.
I came out, and, um...
That's right.
This came out?
Oh, my God.
You were at the restaurant.
You ate a meal of his.
You demanded to meet the chef.
It was that good.
And he was back there in front of the stove, and I said, I'll take that to go.
Sorry!
I'll take Pooh Bear to go.
There you go.
All right.
Jamie, nice to meet you.
What?
No, not yet.
We can't let him go.
Me and the doctor are going to give him a full medical now.
I hope you don't mind.
Turn and talk, please.
Listen, Jamie, I adore you.
Thank you for coming.
Thank you so much.
Last book question in the commercial break.
Our pasta party continues.
When we come back, we're putting all the new alternative low-carb noodles to the test to see which one is the tastiest.
You will not want to miss this.
Thank you for having us.
Yes!
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We're back.
We're back with the Dish on Oz.
And all show long, we've been giving you hacks to take the guilt out of your favorite pasta dishes.
Now, our final hack.
Swapping in low-carb noodles.
From zoodles to lentil pasta, and even the new kid on the block, quinoa macaroni.
They're the ultimate.
But can we deliver on flavor as much as the classic white pastas?
Daphne has figured out a way to identify what makes sense.
And your little trick is...
Well, I don't have a trick.
I'm just going to have you guys do a noodle-off.
I want to make you...
I'm going to put you all on the spot, and you tell me which of these pastas stacks up to the real thing.
Okay, here's how it goes.
The ultimate pasta in my book, my personal favorite, is cacio e pepe, which is a fancy way of saying cheese and pepper.
It's really, like, the simplest, easiest.
You definitely have it in your pantry tonight, and it's just...
Oh, it's so indulgent and amazing, and you can make it on linguine or another kind of pasta like that.
But there are so many new noodles on the market, and I kind of wanted to put them together.
Okay, so what you guys have in front of you is four different samples of pasta, all of that cacio e pepe sauce.
So you have a lentil pasta, you have a quinoa pasta, you have a zucchini pasta, and then you have your traditional linguine.
I want to hear from you guys definitively.
Make a choice.
Which ones holds up to the original?
Let me go first.
I don't know the words that you will use to describe yours.
I'm into the zoodles.
Really?
Yeah, this thing really is fantastic.
It doesn't taste like zucchini.
It tastes like it's supposed to taste.
Like a zoodle.
All right, Alex, what do you got?
Well, I'm going to jump in because I'm following your lead.
I think the zoodles are my favorite.
I mean, they're all cheesy and spicy, which is great.
But I like the crunch and the bite on the zucchini.
It gives me a little more bite than the other posses.
I like it.
Me and you.
How about you guys?
You know what?
I love a zoodle.
It's a little bit on the freshly mowed lawn side of things for me.
I need to see classic spaghetti visually.
So for me, I'm going to go with the quinoa.
I really like the bite and the chew.
I like that I might break up with you chew to the pasta.
I need it.
I can't just delicately eat zucchini on the way back from the gym and feel right.
I love that.
I love that.
I need backup, Daphne.
You know, I want to side with you.
I feel like quinoa was the way that I was going, and I was so not about to go for the zucchini.
But I'm going to go Team Zucchini.
There is something really light and refreshing.
I like that.
Zucchini's win.
Team Zucchini.
All right, Trika, you had a game for us.
Yes, I have a fun game because you know I love a good party game.
So you know that zoodles are made of zucchini, but let's see if you can guess what these other voodles are made of.
So vegetable noodles.
Got it?
Voodles.
Voodles, all right.
So coodles, what would that convey?
Audience, coodles.
Coodles.
That sounds like something these two are doing.
Coodles.
What would that be?
Name a vegetable in there.
Cucumber?
Carrots.
Carrots, yes.
Oh, that's good.
Yes.
All right, next one.
Swoodles.
What do we think?
Squash.
Sweet potato.
Swish.
Squash, you got it.
Oh, baby.
Swoodles.
All right, next one.
Boodles.
Oh.
Boodles.
That sounds illegal.
I heard it out there.
Broccoli?
Broccoli.
I heard it.
I heard it, yes.
Oh, I'm so proud of you.
And poodles, and it's not the dog.
Poodles.
Everybody stumped?
Poodles.
Pumpkin.
No.
Ooh, that's a good guess.
Parsnips.
That's hard.
That's hard.
And one more.
And toodles.
Toodles.
Toodles.
What would toodles be?
Turnips.
Turnips.
She got it.
Turnips.
You win.
All the root veggies.
Got it.
And by the way, if you guys want to make the scotch a pepe at home, we actually have it on Instagram stories on the dish, at the dish on us.
Yes.
If you want to make it at home.
You can find our guide to low-carb noodles online at dros.com.
Remember, everybody, together, change is happening.