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Speaker 1: next guest is a self made woman. Over the course

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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

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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?

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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

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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,

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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

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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

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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

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Speaker 1: that I decided to incorporate it. And guess what, I

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Speaker 1: benefiting all my readers, uh and listeners and viewers to

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Speaker 1: take time to understand that this book is worth buying

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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

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Speaker 1: book because there's so much more with a cookbook. There's

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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

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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

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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

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Speaker 1: know a lot of people that error. Part of what

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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

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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,

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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

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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

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Speaker 1: being inducted into the Boxing Hall of Fame. I want

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Speaker 1: to say that I got to say that that's an

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Speaker 1: amazing accomplishment and should not be overlooked. That's going to

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Speaker 1: happen in August, correct, I think so, I'm not sure

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Speaker 1: the date. Actually, yeah, I got so many things on

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Speaker 1: my calendar. Yeah, it's coming up, it's coming up, and

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Speaker 1: you and I want to make it. I'm a tweet

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Speaker 1: it out and I'm make sure everybody's aware of my

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Speaker 1: fan base that you should be celebrated because that's an

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Speaker 1: amazing You are undefeated and and uh, they're gonna they're

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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

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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

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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

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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

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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

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Speaker 1: you know, the way the seafood tape, I might put

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Speaker 1: a little more of this and a little yeah, So

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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,

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Speaker 1: you would cook them for less time, but I'm actually

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Speaker 1: gonna cook mine longer because I like them to be

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Speaker 1: broken down more. So you know, you take all that

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Speaker 1: into consideration, whether you want to add a little more

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Speaker 1: chicken bossy or a little more salt, there. You know,

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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

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Speaker 1: to what you were saying earlier, you should get in

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Speaker 1: the kitchen and use those recipes as a base, you know,

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Speaker 1: but then build them from there and make them your own.

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Speaker 1: And that's why I loved about it. But that's ay

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Speaker 1: the very top. I wanted to tell people. You know,

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Speaker 1: I tried some of these recipes because they were so easy.

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Speaker 1: And you know, I know I'm sounding like an INFO commercial.

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Speaker 1: You know, they're so easy and look, but when you

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Speaker 1: when you see something like that pool, that pool, barbe

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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

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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

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Speaker 1: get my saucer, okay, because she told me I could

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Speaker 1: do that. You know, she gave me the rights to

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Speaker 1: do that. And so that's what a lot of books

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Speaker 1: don't free you up, you know, because I looked at

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Speaker 1: it in grease sauceer man, and then she said, all

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Speaker 1: you can get it in the store. Oh, I got permission,

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Speaker 1: And that's what I loved about your book. We almost

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Speaker 1: gave me permission to be normal. Yes, exactly, because, like

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Speaker 1: I said, I don't always have time to be making

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Speaker 1: fresh sauce of like, come on, I got kids running

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Speaker 1: around here, kidchen clean up. You know, I'm tired husband

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Speaker 1: to take care of. It's like, let me do the

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Speaker 1: mains and I'm gonna go get the you know, the

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Speaker 1: guacamole and all that on the stuff you know, at

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Speaker 1: the store, and you can do that, but then sometimes

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Speaker 1: I want to take the time and make everything fresh,

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Speaker 1: you know, So it's for everybody. It's something favor. Were

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Speaker 1: on the phone with La talking about her great book,

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Speaker 1: A great book, Food for Life, Delicious and Healthy comfort

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Speaker 1: Food from My Table to Yours. Tell us some of

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Speaker 1: your favorite recipes before we get out of here. Well, definitely,

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Speaker 1: I would have to say the oven fried chicken. Um.

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Speaker 1: Chicken and gravy. You gotta try to stew chicken and gravy. Um.

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Speaker 1: Have maybe have your wife make that one. Um. Yeah,

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Speaker 1: I would say the sweet potato pie. Um. You know,

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Speaker 1: there's just so many. It's really He's the funny thing

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Speaker 1: about it, Like she made the seafood gumble because it's

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Speaker 1: a lot you know what I'm saying, So we ate it,

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Speaker 1: and she said, and she left town on Saturday. She said,

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Speaker 1: I'm a freeze. It doesn't know you're not. I said,

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Speaker 1: I'm gonna eat my gumbo. I got gumbo for lunch

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Speaker 1: for dinner for two or three days like Thanksgiving in

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Speaker 1: my house. I'm eating my gun and talking about she

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Speaker 1: gonna freeze my gumbo. No, I have to put breaks

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Speaker 1: on her later. Well, she didn't want to go bad

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Speaker 1: because gumbo's expenses. Guess what it is. It's not gonna

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Speaker 1: go Bad's throat into his stomach. That's where it's gonna

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Speaker 1: go bad. I had to put the brakes on, you know,

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Speaker 1: because you know it was gonna be fresh stonebo. I'm sorry.

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Speaker 1: So I'm enjoying your food. I gonna let everybody know.

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Speaker 1: You know, the McDonald household. We are fans of your ability.

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Speaker 1: Fans because of what you've done all your life, and

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Speaker 1: you've always represented high quality and this book is at

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Speaker 1: that same standard level. But more important, fans, your book

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Speaker 1: allows me to be myself and allows us to believe

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Speaker 1: not have any insecurities when you go in that kitchen

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Speaker 1: and walk. Hi. Congratulations on own this book and I

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Speaker 1: will keep pushing it for you and um and you

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