Latest / The Steve Harvey Morning Show / Laila Ali (2nd Appearance) Full Interview

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Laila Ali (2nd Appearance) Full Interview · The Steve Harvey Morning Show

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  Speaker 1: now is the time to get an amazing deal one
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  Speaker 1: more time by raycon dot com slash I Heart. My
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  Speaker 1: next guest is a self made woman. Over the course
• 1:11
  Speaker 1: of her life, has evolved from professional manicures at age
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  Speaker 1: fifteen to Neil Salon owner at eighteen to an undefeated
• 1:18
  Speaker 1: and Hall of Fame boxing career, television host, personality actress, author,
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  Speaker 1: and inspirational speaker. She's on the show today this morning
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  Speaker 1: to talk about her new book Who for Life. Delicious
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  Speaker 1: and healthy comfort food from my table to yours. Please
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  Speaker 1: welcome to money making Conversations. Layla Ali, Hi, how you doing? Hey?
• 1:36
  Speaker 1: How you doing? First of all, thank you for coming
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  Speaker 1: back on my show. Okay, okay, now here's here's the deal.
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  Speaker 1: I want to tell you up front. I love your book,
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  Speaker 1: and these are the recipes I've already tried. I made
• 1:49
  Speaker 1: the green saucer poached eggs, I made the chicken and
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  Speaker 1: eggs breakfast tacos. I'm made the pull barbe q beef,
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  Speaker 1: and my wife she made the seafood gumbo. Well, you know,
• 2:12
  Speaker 1: it's a very easy book. And uh that want and
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  Speaker 1: I want to take that before we even get it
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  Speaker 1: to the book and just start in the interview to
• 2:19
  Speaker 1: let you know that I see, here's the cool thing
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  Speaker 1: about your book because it's it's healthy eating. And I'm
• 2:24
  Speaker 1: and I've been on a diet, and on this diet,
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  Speaker 1: I've lost twelve pounds so far, and thank you. And
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  Speaker 1: so the food that you're offering, I can, it can.
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  Speaker 1: Actually it's part of my diet. And so so I've
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  Speaker 1: been able to enjoy good eating not only on my diet.
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  Speaker 1: But like in fact that I was an interviewing, you're's
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  Speaker 1: gonna look at these books if I can. In your
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  Speaker 1: book was so so easy to reading, so much fun
• 2:45
  Speaker 1: that I decided to incorporate it. And guess what, I
• 2:48
  Speaker 1: benefiting all my readers, uh and listeners and viewers to
• 2:53
  Speaker 1: take time to understand that this book is worth buying
• 2:57
  Speaker 1: and you should buy it today. Thank you. You know what,
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  Speaker 1: I I um put a lot of work into the
• 3:03
  Speaker 1: book because there's so much more with a cookbook. There's
• 3:05
  Speaker 1: so much information in there just about how to you know,
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  Speaker 1: apply some cooking methods even the foods that you're already cooking,
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  Speaker 1: and ingredients and upgrades and things and make your your
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  Speaker 1: dishes healthier. So even for someone who who can throw
• 3:17
  Speaker 1: down in the kitchen, you know, they can learn something
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  Speaker 1: from it as well. So thank you. I'm glad you're
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  Speaker 1: you're enjoying it. Now, when did you learn to cook?
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  Speaker 1: Because you know I read to that resume, you know
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  Speaker 1: was doing figgernails. You know, when did you learn to cook?
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  Speaker 1: I taught myself how to cook. I started cooking when
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  Speaker 1: I was about ten nine or ten years old. My
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  Speaker 1: mom didn't really cook much, so I got in the
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  Speaker 1: kitchen myself. And I'm just that type of person when
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  Speaker 1: I want to do something, I kind of do the
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  Speaker 1: research that I need to do and figure it out.
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  Speaker 1: But I called my grandma, you know, my families from
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  Speaker 1: Louisiana as I started making gumbo and you know, the
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  Speaker 1: stew chicken and all that, just by learning over the phone,
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  Speaker 1: you know, and she she taught me. And of course
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  Speaker 1: there was a lot of trial and error. And I'm
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  Speaker 1: still learning. I mean, I still um learning row in
• 4:00
  Speaker 1: the kitchen every day. So and that's why that's why
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  Speaker 1: I want to tell people about this book because you
• 4:05
  Speaker 1: know a lot of people that error. Part of what
• 4:08
  Speaker 1: stops people for cookie, the error making a mistake or
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  Speaker 1: will it be as good as my mom. I don't
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  Speaker 1: want to with my friends or my husband and my
• 4:15
  Speaker 1: girl from my boyfriend, uh say bad things that bout
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  Speaker 1: my cookie. You take this book. It got beautiful pictures,
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  Speaker 1: easy and when I say easy recipes, I'm telling you something.
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  Speaker 1: That green saucer poached egg recipe is so easy, it's ridiculous, right,
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  Speaker 1: And it's like something you're getting the restaurant. Exactly. And
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  Speaker 1: the thing I loved about your book, you said, Okay,
• 4:36
  Speaker 1: if you don't know how to make sauca, go get
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  Speaker 1: a very good saucer from the store. Yeah, exactly, because
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  Speaker 1: sometimes even high I mean, sometimes I don't feel like
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  Speaker 1: making fresh saucer. I don't have the green tomatoes you
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  Speaker 1: know what I mean to make the green saucer or whatever.
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  Speaker 1: So you know, you there's always a way around it.
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  Speaker 1: I I just tell people, try to buy the best
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  Speaker 1: quality food that you can, because there is a difference
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  Speaker 1: in quality. You know, don't always go to the store
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  Speaker 1: looking for everything on sale. You know, sometimes you have
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  Speaker 1: to invest in your health, um and the ingredients. You
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  Speaker 1: want to read labels and there's a lot of information
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  Speaker 1: in there about you know, how to navigate the grocery
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  Speaker 1: store because a lot of times, you know, and especially
• 5:15
  Speaker 1: in our community, we're sick. We have diabetes, we have
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  Speaker 1: heart disease, we have obesity, and all kinds of other
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  Speaker 1: chronic illnesses that are directly related to the food that
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  Speaker 1: we eat. And unfortunately, in lower income areas, people tend
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  Speaker 1: to eat the worst because they're they're trying to eat
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  Speaker 1: on a budget. But you know, I get it. People
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  Speaker 1: look at me and say, well, you can afford it.
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  Speaker 1: But I talk about ways in the book as well
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  Speaker 1: that you can buy healthier foods, you know, at a
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  Speaker 1: lower cost. You just have to. It takes it takes
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  Speaker 1: some prioritizing, and it takes some planning, but it can
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  Speaker 1: be done and portion eating as well, and that that
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  Speaker 1: that's important as well. Now when when I look at
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  Speaker 1: the book, I'm on the phone with Leila ali Uh
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  Speaker 1: and first of all, before we continuous interview, congratulations on
• 5:56
  Speaker 1: being inducted into the Boxing Hall of Fame. I want
• 5:59
  Speaker 1: to say that I got to say that that's an
• 6:01
  Speaker 1: amazing accomplishment and should not be overlooked. That's going to
• 6:04
  Speaker 1: happen in August, correct, I think so, I'm not sure
• 6:07
  Speaker 1: the date. Actually, yeah, I got so many things on
• 6:09
  Speaker 1: my calendar. Yeah, it's coming up, it's coming up, and
• 6:11
  Speaker 1: you and I want to make it. I'm a tweet
• 6:13
  Speaker 1: it out and I'm make sure everybody's aware of my
• 6:15
  Speaker 1: fan base that you should be celebrated because that's an
• 6:18
  Speaker 1: amazing You are undefeated and and uh, they're gonna they're
• 6:22
  Speaker 1: gonna recognize you for your skills, the skills in the ring.
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  Speaker 1: Now we talk about your skills and it just stove.
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  Speaker 1: Now let's talk about this book, Food for Life, delicious
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  Speaker 1: and healthy comfort, food for from my table to yours,
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  Speaker 1: Food for Life. Where did that title come from? What
• 6:36
  Speaker 1: did you get that title? I actually came up with
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  Speaker 1: the title. Um. I well, first of all, when I
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  Speaker 1: think about food, and you think about the fact what
• 6:45
  Speaker 1: we don't think about this very often, but the fact
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  Speaker 1: is that food is opposed to have nutrition in it
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  Speaker 1: because it actually turns in once it breaks down, and
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  Speaker 1: your body breaks it down and turns into the cells
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  Speaker 1: that turned into your brain and your hair and your
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  Speaker 1: skin and your organs. So we think of food that way,
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  Speaker 1: I think we'd be more careful about what it is
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  Speaker 1: that we're eating. So I thought of the title. It
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  Speaker 1: means many different things. So food for life, because food
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  Speaker 1: is the basis which in life begins with ourselves. And
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  Speaker 1: then of course food for whether you're a busy mom
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  Speaker 1: or whether you're you know, cooking cook cooking on the go,
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  Speaker 1: or entertaining. There's the chapters are named in a certain
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  Speaker 1: way that pretty pretty much applied to our lives. So
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  Speaker 1: it's food that you can eat for the rest of
• 7:25
  Speaker 1: your life. Um. I talked about the fact that you know,
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  Speaker 1: we're we're into a lot of fad diets right now.
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  Speaker 1: It's like this is what everyone you know, whether it's
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  Speaker 1: paleo or vegetarian or Mediterranean diet or whatever it is
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  Speaker 1: that you're following. You know, those kind of come and
• 7:39
  Speaker 1: go a lot of the time. But this is food
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  Speaker 1: that you can eat for the rest of your life,
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  Speaker 1: at any stage of your life, no matter what age
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  Speaker 1: that you are, because it's just pure clean eating. So
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  Speaker 1: and then of course I take in consideration being that
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  Speaker 1: I'm African American. I like my greens. I'm like my
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  Speaker 1: other front chicken. I like my gumbo, you know, I
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  Speaker 1: like my soccer timy cake. I'm like my sweet potato pie.
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  Speaker 1: So we put those recipes in there, you know, so
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  Speaker 1: that there's something for for people who like to eat
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  Speaker 1: the same way that I eat. But of course, and
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  Speaker 1: I developed a whole lot of other recipes you know,
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  Speaker 1: in the in the book as well, so there's something
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  Speaker 1: for everybody. So but I will see, as you know,
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  Speaker 1: with Sean, because you cook, you know with what the
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  Speaker 1: hardest thing about doing a cookbook is is that I
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  Speaker 1: don't normally even follow recipes at home. When I'm making
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  Speaker 1: my gumbo, I never had a recipe. I just make
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  Speaker 1: it so that actually we make it into a recipe.
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  Speaker 1: Was the hardest thing because depending on the produce or
• 8:30
  Speaker 1: you know, the way the seafood tape, I might put
• 8:32
  Speaker 1: a little more of this and a little yeah, So
• 8:36
  Speaker 1: you definitely have to do that and take that into consideration.
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  Speaker 1: The same thing with the greens. I like to cook
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  Speaker 1: my greens longer than which actually says in the book.
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  Speaker 1: But you know I talked about for the health benefits,
• 8:47
  Speaker 1: you would cook them for less time, but I'm actually
• 8:49
  Speaker 1: gonna cook mine longer because I like them to be
• 8:51
  Speaker 1: broken down more. So you know, you take all that
• 8:54
  Speaker 1: into consideration, whether you want to add a little more
• 8:56
  Speaker 1: chicken bossy or a little more salt, there. You know,
• 8:58
  Speaker 1: you could figure it out, you know. But but um,
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  Speaker 1: that's what I love about cooking. So as you were
• 9:03
  Speaker 1: to what you were saying earlier, you should get in
• 9:06
  Speaker 1: the kitchen and use those recipes as a base, you know,
• 9:09
  Speaker 1: but then build them from there and make them your own.
• 9:11
  Speaker 1: And that's why I loved about it. But that's ay
• 9:13
  Speaker 1: the very top. I wanted to tell people. You know,
• 9:16
  Speaker 1: I tried some of these recipes because they were so easy.
• 9:20
  Speaker 1: And you know, I know I'm sounding like an INFO commercial.
• 9:22
  Speaker 1: You know, they're so easy and look, but when you
• 9:25
  Speaker 1: when you see something like that pool, that pool, barbe
• 9:28
  Speaker 1: que beef, um, that is like I'm looking at it
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  Speaker 1: like four things. It was like four things. You had
• 9:34
  Speaker 1: your you know, got the and I went to people
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  Speaker 1: on the green saucer. I go to the store and
• 9:39
  Speaker 1: get my saucer, okay, because she told me I could
• 9:42
  Speaker 1: do that. You know, she gave me the rights to
• 9:44
  Speaker 1: do that. And so that's what a lot of books
• 9:46
  Speaker 1: don't free you up, you know, because I looked at
• 9:49
  Speaker 1: it in grease sauceer man, and then she said, all
• 9:52
  Speaker 1: you can get it in the store. Oh, I got permission,
• 9:56
  Speaker 1: And that's what I loved about your book. We almost
• 9:59
  Speaker 1: gave me permission to be normal. Yes, exactly, because, like
• 10:03
  Speaker 1: I said, I don't always have time to be making
• 10:04
  Speaker 1: fresh sauce of like, come on, I got kids running
• 10:07
  Speaker 1: around here, kidchen clean up. You know, I'm tired husband
• 10:10
  Speaker 1: to take care of. It's like, let me do the
• 10:11
  Speaker 1: mains and I'm gonna go get the you know, the
• 10:13
  Speaker 1: guacamole and all that on the stuff you know, at
• 10:15
  Speaker 1: the store, and you can do that, but then sometimes
• 10:18
  Speaker 1: I want to take the time and make everything fresh,
• 10:19
  Speaker 1: you know, So it's for everybody. It's something favor. Were
• 10:22
  Speaker 1: on the phone with La talking about her great book,
• 10:25
  Speaker 1: A great book, Food for Life, Delicious and Healthy comfort
• 10:28
  Speaker 1: Food from My Table to Yours. Tell us some of
• 10:31
  Speaker 1: your favorite recipes before we get out of here. Well, definitely,
• 10:35
  Speaker 1: I would have to say the oven fried chicken. Um.
• 10:38
  Speaker 1: Chicken and gravy. You gotta try to stew chicken and gravy. Um.
• 10:42
  Speaker 1: Have maybe have your wife make that one. Um. Yeah,
• 10:45
  Speaker 1: I would say the sweet potato pie. Um. You know,
• 10:49
  Speaker 1: there's just so many. It's really He's the funny thing
• 10:52
  Speaker 1: about it, Like she made the seafood gumble because it's
• 10:54
  Speaker 1: a lot you know what I'm saying, So we ate it,
• 10:56
  Speaker 1: and she said, and she left town on Saturday. She said,
• 10:59
  Speaker 1: I'm a freeze. It doesn't know you're not. I said,
• 11:03
  Speaker 1: I'm gonna eat my gumbo. I got gumbo for lunch
• 11:07
  Speaker 1: for dinner for two or three days like Thanksgiving in
• 11:09
  Speaker 1: my house. I'm eating my gun and talking about she
• 11:12
  Speaker 1: gonna freeze my gumbo. No, I have to put breaks
• 11:14
  Speaker 1: on her later. Well, she didn't want to go bad
• 11:17
  Speaker 1: because gumbo's expenses. Guess what it is. It's not gonna
• 11:21
  Speaker 1: go Bad's throat into his stomach. That's where it's gonna
• 11:24
  Speaker 1: go bad. I had to put the brakes on, you know,
• 11:28
  Speaker 1: because you know it was gonna be fresh stonebo. I'm sorry.
• 11:31
  Speaker 1: So I'm enjoying your food. I gonna let everybody know.
• 11:34
  Speaker 1: You know, the McDonald household. We are fans of your ability.
• 11:38
  Speaker 1: Fans because of what you've done all your life, and
• 11:41
  Speaker 1: the fans of the fact that on your TV show
• 11:43
  Speaker 1: you've always represented high quality and this book is at
• 11:47
  Speaker 1: that same standard level. But more important, fans, your book
• 11:51
  Speaker 1: allows me to be myself and allows us to believe
• 11:55
  Speaker 1: not have any insecurities when you go in that kitchen
• 11:58
  Speaker 1: and walk. Hi. Congratulations on own this book and I
• 12:01
  Speaker 1: will keep pushing it for you and um and you
• 12:03
  Speaker 1: can get in the stores right now. Go to Amazon
• 12:06
  Speaker 1: dot com. You can buy the book right now. Food
• 12:08
  Speaker 1: for Life Delicious and healthy comfort food for from my
• 12:12
  Speaker 1: table meaning latelest table to yours. Keep winning, keep winning. Congratulations,
• 12:17
  Speaker 1: appreciate you, Bye bye. You need to check out the
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• 12:34
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