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Speaker 1: He's at the airport getting ready to come over to

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Speaker 1: Perth because he's going to be in town tomorrow for

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Speaker 1: World Diabetes Day. Mister Miguel my stroke, good morning.

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Speaker 2: Good morning. We love you in person.

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Speaker 1: You love it when you come to town and the

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Speaker 1: Sunday shine you've got You've got nice, nice weather in there.

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Speaker 3: So that's very good holiday, beautiful just for you.

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Speaker 2: Oh thank you, thank you, thank you so much for

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Speaker 2: having me in the show ninety six. Oh yeah, baby,

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Speaker 2: tell us.

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Speaker 1: Why You're going to be in Forest Place in the

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Speaker 1: city from ten thirty tomorrow morning during cooking demonstrations.

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Speaker 2: So I'm helping to launch an amazing campaign and the

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Speaker 2: best way to do it, obviously is cooking a delicious failure.

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Speaker 2: So what we'll be doing in in our cooking demonstration

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Speaker 2: a Forest Place at ten thirty tomorrow in the CBD

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Speaker 2: will be cooking my famous by and just teaching people

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Speaker 2: a little bit about healthy food and you know, how

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Speaker 2: to have fun cooking healthy food. You know, it's really

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Speaker 2: good to be working in this campaign because I'm not

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Speaker 2: actually in my own journey to health and fitness, and

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Speaker 2: in my family we have a little bit of history

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Speaker 2: of diabetes and it's something that affects a lot of

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Speaker 2: USA is and with all the food being suspensive, I

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Speaker 2: think people is scared to goognize things anymore. So you

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Speaker 2: show people how to go delicious. Fruit is great, ye.

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Speaker 4: So beguil one hundred and forty four thousand people here

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Speaker 4: in WI with diabetes, but you're you're had to prove

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Speaker 4: and give your glass half full. Kind of God, I

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Speaker 4: don't miss out on the joy of great food, do

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Speaker 4: they No?

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Speaker 2: But the thing that's the thing, I think it's all

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Speaker 2: about the maidranean dietmes Cheva. I'm not the Titian and

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Speaker 2: I'm not a doctor, but I'm not expecting creating delicious food.

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Speaker 2: And with the whole team behind me or Diabetes Australia,

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Speaker 2: we can't create recives. They're actually really good. It's about

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Speaker 2: your three plates on the table. You cook something with

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Speaker 2: a lot of vegetables, you make a huge salad, and

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Speaker 2: you keep your protein a little bit smaller. I used

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Speaker 2: to cook five space one steak for everyone in the family,

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Speaker 2: but now I cook a big one and I carve it,

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Speaker 2: and I make bigger salad, and I make sure I

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Speaker 2: do lots of vegetables. So I mean in the in

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Speaker 2: the balance, and you can be quite smart about cooking

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Speaker 2: because everything is really spensive now, and people it's almost

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Speaker 2: this perception that is health. To be healthy and eating well,

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Speaker 2: it's almost impossible because everything is so spending. You can

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Speaker 2: be quite smart about how you use the proteins and

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Speaker 2: the flavors and keep it things really fresh and have

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Speaker 2: fun as well cooking it.

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Speaker 1: It is an excuse. You hear people say I can't

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Speaker 1: eat healthy because it's expensive, But correct me if I'm wrong.

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Speaker 1: I would imagine a pa are is I mean, you can.

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Speaker 1: There's no set rules about what you have to put

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Speaker 1: in it. You could make a pai a very budgetable,

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Speaker 1: couldn't you.

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Speaker 2: I love kind of lasts. Tell you there, Lisa, your

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Speaker 2: pronunciation of paia is amazing you. Which is going to

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Speaker 2: be I mean is like a it's a cambers, white

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Speaker 2: cambers that you can use. Vegetables you can use me

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Speaker 2: you can use seafood. And it's all about being as

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Speaker 2: smart when you make the pie and how much protein

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Speaker 2: you can be a little big. Put the chicken thie,

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Speaker 2: make sure you don't put the skin. Make sure you're

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Speaker 2: smart about taking the chicken. A stove with a low

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Speaker 2: salt you know, don't put so much salt, take away

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Speaker 2: the saffron, put more paprika, a handful of beans, and

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Speaker 2: it's you know, you can be very smart and make

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Speaker 2: delicious fruit with you know, getting to or having just

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Speaker 2: use too much brosin as well.

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Speaker 3: To be honest, laser is pretty much I'm Spanish.

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Speaker 1: Like, and I am always trying to get that nice

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Speaker 1: crunchy bottom monitor, Miguel.

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Speaker 2: It's the key to it, cry, all of a nice county, one.

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Speaker 3: Of the key there. We're coming down there, your curty

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Speaker 3: bottom of tomorrow. So what you're saying, what you're.

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Speaker 4: Saying, it's just you just give a bit more salt,

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Speaker 4: a bit more sot and you don't want to be

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Speaker 4: over the top with your proteins.

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Speaker 2: Yeah, well, it's not about the balance. It's makes sure

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Speaker 2: whatever you cook at home, just make an effort to

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Speaker 2: make an a salad and make sure that ply you

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Speaker 2: have a spice for your veggies. You don't have to

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Speaker 2: be it's not too complicated. You don't have to get

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Speaker 2: caught up. It's not like one sized feed sat because

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Speaker 2: the way we all like food is different. You know,

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Speaker 2: I could yesterday Dina for the kids, and I was

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Speaker 2: a hum yeah, And I make the listious roast chook.

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Speaker 2: And I want to do with veggies. You can be

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Speaker 2: smart about how you don't have veggies in the fridge.

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Speaker 2: You know you can have the little frozen chocolate veggies

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Speaker 2: with the frozen peas, the carrots and the corn. And

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Speaker 2: I make like the quicker steam fried with that with

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Speaker 2: a littit of soy sauce. And I make a beautiful

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Speaker 2: salad with a head of lettuce and a little of avocados.

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Speaker 2: Before you know where you gotta colors in the table.

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Speaker 2: The dressing you can be smart about. I use the

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Speaker 2: dressings to get flavors, a little bit of lemon uice,

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Speaker 2: a little bit of nice vinegar. Before you know you

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Speaker 2: wanted a making meal on the table. And it's all

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Speaker 2: about like that. Big components for me, the majranean diet,

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Speaker 2: lots of magis, lots of salad, definitely be easy in

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Speaker 2: the protein.

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Speaker 3: That's it. I'm camping it in forest Place tonight, waiting

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Speaker 3: for you. Absolutely, it is waiting for your crutchy bottom bottom.

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Speaker 3: It's Spanish, the cry bottom.

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Speaker 2: It's called it's called.

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Speaker 5: Yes, yes, well Forest Place from ten to thirty tomorrow

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Speaker 5: and Miguel will be there teaching us all how affordable

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Speaker 5: creating nutritious food can be.

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Speaker 1: To mark World Diabetes Day, Miguel, thank you so much.

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Speaker 3: It was good to catch up.

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Speaker 2: Thank you, Thank you, Lisa, Thank you for helping us

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Speaker 2: to launch into Making That It Is United campaigns Leisure.

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Speaker 3: Yeah. Thanks thanks absolutely