Participants: Idalia Dinzey (Host), Javier Renteria
Series Code: TDYC
Program Code: TDYC015054A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:18 Removing pain 00:23 Lord, let my words 00:29 Heal a heart that hurts 00:34 I want to spend my life 00:39 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:06 Hello, friends, and welcome to your program 3ABN Today 01:10 in the kitchen. 01:11 My name is Idalia Dinzey and I am pleased to share this 01:14 following hour with you all with our special guest. 01:17 His name is Chef Javier Renteria. 01:20 So welcome to the program. 01:22 Thank you very much for inviting me. 01:24 Thank you for being here. 01:25 We have some interesting recipes for our, 01:28 for our family at home. 01:30 And but first they're wondering who is Chef Javier Renteria? 01:34 Where are you from? Where are you visiting from? 01:37 I'm from, visiting from California, 01:39 Sacramento, California. 01:40 And I'm being executive chef for more than 20 years 01:44 being serving vegan food. 01:46 Oh, wonderful. 01:47 So, do you have a family? 01:49 Do you feed this wonderful healthy nutritious recipes 01:52 to your family? 01:53 Yes, actually for me the little one is, you know, 01:55 he's 16 years old right now but in the beginning, 01:58 you know, in the beginning he was diagnosed with asthma 02:01 actually and now that's why we change, you know, 02:04 this food, you know, to the other one, 02:06 to regular food, you know, and-- 02:08 plus after two months, you know, 02:11 that we changed this diet, you know, 02:13 and he completely gone, you know, all the asthma. 02:16 It's gone. 02:17 No more inhalers, no more anything like that. 02:18 So that would be great. Amen. Amen. 02:20 What a testimony. 02:21 Your son had asthma and you just simply changed a diet? 02:25 Yes. 02:26 And that brought healing to your son. 02:28 Yeah. Wonderful. 02:29 Well, folks, you just heard a testimony, 02:31 it does work out. 02:34 You should consider if you have a child with asthma. 02:37 Or you, yourself as adults, we think, oh, 02:40 and we have to take medications forever 02:43 but sometimes these small changes 02:45 bring healing to our bodies. 02:47 Well, during this hour, we'd like to just encourage you 02:51 right now to get a pen and piece of paper 02:54 where to write some tips 02:56 that our chef will be sharing with us. 02:58 And also, don't forget the recipes are available 03:01 by calling 3ABN or visiting the 3ABN.tv websites 03:07 and you will be able to download and copy the recipes. 03:11 But further along, we're going to share to 03:13 contact information of our guest. 03:15 But for right now, we'd like to present to you 03:17 the menu for this hour. 03:19 Today, we're going to take a trip to Italy. 03:22 We're going to-- and we don't need a passport either 03:26 because you are taking us to Italy with this menu. 03:30 We are gonna enjoy an Italian Salad Alla Pomodoro. 03:34 As you can see it's fresh raw salad 03:38 and another option for you. 03:41 We have the Bucattini with Kalamata Olive Pesto. 03:45 Now this is a new one, I'm sure for you. 03:48 I've never had it and I'm looking forward 03:51 to tasting this new dish. 03:53 Also, we continue the program 03:55 with Linguine with Roasted Garlic. 03:58 Those garlic lovers, this is for you. 04:01 I love garlic. 04:03 And also, we're gonna have a Tofu Cacciatore. 04:06 Now we're used to the chicken cacciatore 04:08 but this is the vegan cacciatore, 04:11 so pay attention. 04:13 Also, we're gonna learn 04:15 how to make our delicious Risotto. 04:17 Risotto is a rice and as you can see 04:20 simple dishes look beautiful and they are nutritious. 04:24 And of course, we have to satisfy our sweet to 04:27 with this pleasant Fruit Tart. 04:31 This is the dessert for today. 04:32 So, okay, family, are you ready? 04:36 Are you ready, Chef Javier? I'm ready. 04:38 I'm excited to be in the kitchen with you. 04:42 So let's share the first recipe. 04:45 With the recipe we need... 05:03 So these are the simple recipes 05:05 that the ingredients that we need. 05:07 These are the ingredients that we have 05:08 in our kitchen, right. 05:10 They are simple to acquire. 05:11 So we are going to make this Italian Salad Alla Pomodoro. 05:17 Please take us to Italy with this first recipe. 05:19 Thank you, thank you very much. 05:21 For these recipe actually, you know, 05:22 pomodoro is actually tomato. 05:24 Okay, we were wondering what that was. 05:25 So we make, you know, alla tomatoes. 05:27 So, we'll be making pomodoros. 05:28 So now we need to use tomatoes. Yeah. 05:32 The two tomatoes in here. 05:33 So we need to cut it in four pieces or six pieces 05:36 whatever you like. 05:37 Okay. 05:39 This recipe actually, this take no more in five minute to prep. 05:42 All right. 05:43 So and especially is delicious, you know, 05:44 especially when you're in the rush, you know, 05:46 get to eat at launch or anything. 05:47 So don't have to wait in line, you know, 05:50 just take it with you and you're ready to serve. 05:52 Yes. 05:53 So we continue to slice this one in wedges. 05:56 Okay. 05:58 You see like this, so we put it right through the bowl. 06:02 Okay. 06:06 Beautiful. 06:07 And we have the black olives. 06:09 Okay. 06:10 So we have the black olives, okay. 06:12 We have the celery diced. 06:13 Diced celery. 06:14 Okay, we have color here, variation. 06:16 The oregano. 06:18 Oregano, a tablespoon of oregano. 06:20 Put a little less with the lemon juice. 06:23 Lemon juice, very good. 06:25 Bit of, you know, leaf fresh basil leaves. 06:27 So I use to put it like this. 06:28 Whole like that, huh. 06:30 Yeah, and whole like that. 06:31 Okay, so you don't need to worry about slicing-- 06:34 Now these slices. 06:36 So you put a little salt. 06:38 And, you know, with this one-- 06:41 We're gonna toss it. 06:42 Just mix it little bit, toss a little bit. 06:43 And you have a very delicious salad 06:46 that you keep you on to the rest of the day. 06:49 You know, and nutrition and very healthy. 06:51 Very good. What kind of oil did you use? 06:53 I use olive oil. Okay. 06:55 And this olive oil, you're not gonna put it 06:56 till the last minute. 06:58 Okay. 06:59 So in the last minute, you put it right here. 07:00 Yes. All right. 07:02 So that is your dressing, right. 07:03 That's the dressing, so I get the dressing 07:04 and the lemon juice. 07:07 So you'd have to no more any dressing at all. 07:09 Yes. It's amazing. So you just put it right here. 07:12 Look at that. That looks so good. 07:14 So you can put it this one, piece of crostini, 07:17 piece of bread and garlic bread 07:19 and you have delicious salad right there. 07:21 And, guys, let me tell you this studio smells so good 07:25 with the fresh basil leaves. 07:27 It is amazing. 07:28 As you can see on your screen, this is very appetizing. 07:33 And as Chef Javier suggested, 07:35 something to accompany this salad 07:37 would be a crostini, which is a bread, 07:40 Italian type of bread, right. 07:42 I'm learning with you guys at home, 07:44 so I am so thankful. 07:47 My mouth is literally so watery 07:49 because the smell and the aroma of the basil 07:52 is really making me want to eat this salad 07:56 right now and I think-- 07:58 You know, one of the recipes that are literally have, 08:01 you know, this to make it easier free now for everybody. 08:03 Exactly. 08:04 You know, for everybody didn't have to spend no more-- 08:06 you know, a lot of time in the kitchen. 08:07 Right. 08:09 So I just make it, you know, just to the point. 08:10 Quick and easy. 08:11 It is taken, you know, five minute to ten minute 08:13 not the most for ten minutes. 08:14 Wonderful. 08:15 Well, you know, another day 08:17 we have such a hectic life style, 08:18 you know, we have to go to work, 08:20 we have to go to piano recitals 08:21 and we have so many things happening. 08:23 And we long to share 08:24 healthy and nutritious food with our family 08:27 but sometimes our minds are overwhelmed. 08:30 So these simple recipes, 08:33 you can go to local grocery store 08:35 and get the ingredients and there you have it, 08:37 you don't have to go out of your way 08:39 or special trip have away, you know, 08:41 have a cross town to get the ingredients. 08:44 Well, you do have another recipe, 08:46 we'd like to share with you at this time. 08:48 And this recipe is the Italian, 08:53 I have to practice this name, Bucattini. 08:55 Bucattini. 08:57 Bucattini with Kalamata Olive Pesto. 08:59 What do we need for this recipe? 09:01 For the recipe we need... 09:20 That is right. 09:22 Okay, friends, I am going to learn 09:25 how to make the Bucattini with Kalamata Olive Pesto 09:29 by Chef Javier. 09:30 Okay, we have some pot here boiling. 09:33 What's going on in the pot? 09:34 So we have water, you know, to heat out the water 09:37 to hit it out of the pasta. 09:38 Okay, we previously washed or cooked the pasta. 09:42 But how do you store it and teach us 09:45 how to handle the pasta at home? 09:47 Yeah, the pasta, you know, it's better when you cook it 09:50 al dente, it's like a seven to eight minutes al dente, 09:53 so don't worry about it, 09:54 the pasta is not cooked all the way through. 09:56 But when you put olive oil, the olive oil cook, 09:59 you know, all the way through the pasta. 10:01 So you don't have to worry to cook the pasta 10:02 like a 15 minutes. 10:04 They are not gonna taste better. 10:05 Okay. 10:06 Now Chef Javier, I've heard that once we cook the pasta 10:09 and if we're gonna put it away that we should rinse it 10:12 after it's cooked with cold water 10:15 and then place it in a bowl. 10:16 And then when you're gonna warm it up again 10:18 just boil the water 10:20 and throw the pasta in till we heat it up. 10:22 Yes, yes. 10:23 So that just very simple 10:25 when you put the pasta under refrigerator, 10:27 so you don't have to worry about, 10:29 you know, heat it again. 10:30 You just heat it up, you know, the water 10:32 and just throw the pasta in there, 10:33 you just make the sauce and you through in there. 10:35 So you don't have to make the, 10:37 you know, the whole thing. 10:38 Very good, so we can do some prep work 10:40 prior to our dinner time, right. 10:42 Okay, well, take us to Italy? 10:44 Let's go. 10:45 All right, you know, this pesto is not traditional. 10:47 Okay. 10:49 The traditional pesto is that everybody knows that one. 10:53 Yes. That's right. So the basil one. 10:54 Well, this one I'm gonna-- 10:56 I know little bit, you know, different. 10:58 So I'm gonna use the kalamata olive, 10:59 you can use the black, you know, the black olives. 11:02 So this one's a little bit salty. 11:04 Okay. That's the reason why-- 11:05 But you can use the black olives 11:07 if you desire. 11:08 Okay. Okay. 11:10 Either use the black olives or the kalamata. 11:11 Oh, green olives you can use it too. 11:13 And we got to make sure that there are no seeds in it, 11:15 so it's pitted olives. 11:16 Yes, it's pitted olives that are no seeds in there. 11:18 So make sure, make sure that are no seeds in there, okay. 11:21 So we're gonna use the-- just to make the pesto. 11:23 Right. 11:24 So I used that olive oil. 11:26 Yes. 11:27 Actually the olive oil don't put it in right now. 11:30 'Cause you need to put at the last, okay. 11:31 Okay. 11:32 So we need to use to put the garlic. 11:34 Yes, the five cloves of garlic. 11:36 And it's ready, it's very easy. That's it. 11:39 It's very easy to make this recipe, very easy. 11:43 So-- 11:50 We use this one a little bit slowly. 11:52 Oil. 11:55 The olive oil drizzling in. 12:03 Very good. 12:07 Ready to go. 12:08 Ready to go, that's it. It's ready. It's ready. 12:10 You didn't need the salt 12:11 because the olives are already salty. 12:13 The olives are already salty, yes. 12:15 Okay, very good. 12:16 So we need to use this one 12:18 when you move this one from here. 12:21 Use the spatula... 12:24 and mix it little bit over here, pretty well. 12:26 Wow, that does smell good. 12:27 Smell really good. Awesome. 12:29 This smell delicious. 12:30 But now we have the pesto ready. 12:31 Yes. 12:33 So we need to have this sauteed, 12:34 a little bit of garlic. 12:36 Okay. With the little bit olive oil. 12:37 Very good. 12:40 Put the garlic, some more garlic. 12:42 I love garlic. Yes, me too. 12:43 I love garlic. 12:45 That is the natural antibiotic. 12:47 So you don't have to cook, you know, 12:49 the garlic all the way to make it brown. 12:50 Okay. 12:51 So just throw the pasta in here. 12:54 Okay, throw the pasta into pot-- very good. 12:59 Now you have pot which just have the water. 13:00 Ready to go. 13:02 Oh. 13:04 Ready to go. 13:06 Oh, yeah. 13:08 Now you're a chef, you can flip that pasta in there 13:11 and keep it in the pan, I don't-- 13:12 And you just put this, the olive garlic. 13:16 Okay. 13:17 All the pesto in here. 13:20 And you don't have to use a thing, 13:22 I just do it like that. 13:23 Yeah. 13:25 He can do it like that but in my house 13:26 I think all those noodles 13:28 it will be all over the counter. 13:31 You know, they say that you need to choose your friends 13:35 wisely they say that-- 13:37 Just put the cherry tomatoes in there. 13:38 Oh, cherry tomatoes sauteed in there. 13:40 Just to make the color in there. 13:41 Contrast. And this is ready. 13:43 That's ready already. That's ready. 13:45 Oh, my. Okay. Wonderful. 13:47 So you see, I mean, you don't have to spend 13:49 so much time in the kitchen-- 13:50 In the kitchen. That's right. 13:52 Just to make this thing here. 13:53 Yummy. Wow, wow, wow. 13:54 Okay, very good. So just to make it. 13:58 Just to make it easy, just a little bit, you know, 14:00 you can put the little parmesan cheese, 14:01 vegan parmesans I think especially. 14:03 Of course. And ready to go. 14:05 That's it. 14:06 Wonderful, guys, look at this amazing dish 14:09 we have the final product over here. 14:11 He chose to slice the basil, fresh basil for presentation 14:17 and for flavor of course. 14:19 You know, they say choose to your friends wisely. 14:22 You know, it's good to have a mechanic friend, 14:25 a doctor friend, 14:26 I say, it's great to have a chef friend. 14:30 Very good because we learn from you. 14:32 Now what why how that you come up with this idea, 14:35 the Kalamata Olive Pesto. 14:38 What inspired you? 14:39 You know, that was part of me because, you know, 14:41 something every time, you know, we make the, you know, 14:44 the basil pesto, the basil pesto. 14:45 So I said, no, you need to make something else, 14:47 so we come up with kalamata olives. 14:50 You know, to make the basil better than that. 14:51 Wonderful. 14:52 So we break the tradition, you know, 14:54 it's just thinking outside the box. 14:55 And that is what so fun about being in the kitchen, 14:58 it's a-- it's like a lab-- laboratory, right. 15:01 So anyhow, guys, are you ready for the next recipe? 15:04 I sure I am. Are you, Chef Javier? 15:06 I am ready. You're ready, okay. 15:08 This next recipe is a Linguine with Roasted Garlic. 15:13 What do we need for this? 15:14 We need... 15:34 That's right, guys. 15:35 So we are going to roast some garlic and the aroma 15:39 is going to meet your family at the door. 15:42 All right. Yes, yes, yes. 15:44 Yeah, this pasta actually, you know, everybody knows, 15:47 you know, to make a spaghetti with tomato sauce 15:49 with tomato sauce. 15:51 So this make a little different, 15:52 we just use olive oil and garlic. 15:53 Olive oil and garlic. 15:55 And that is true and sometimes we need-- 15:56 like to read the label on the spaghetti sauces, 16:00 because it's got sugar, it's got vinegar. 16:02 And, of course, we want to avoid the sugar and vinegar. 16:05 And sometimes they have eggs too. 16:06 Oh, really. 16:08 Do got to check it out for that one too. 16:09 Yes. Oh, okay, guys. 16:11 And for this time, I'm gonna make this linguine pasta 16:14 not very popular but better tasted. 16:17 Okay. 16:18 It's one of my favorite pastas. Yes. 16:20 But this time I'm gonna make it with vegan shrimp. 16:22 Vegan shrimp. 16:24 I'm gonna introduce the vegan shrimp. 16:25 I'm glad you said vegan shrimp 16:26 because this is a vegan cooking program. 16:29 Yes. 16:30 So we are talking about shrimp 16:31 but, you know, it's incredible 16:34 because there are some people that just say 16:36 I cannot give up my shrimp. 16:38 I will not give it up, I'm addicted to shrimp, right. 16:42 But, you know, now there is provision I don't-- 16:45 in somewhere in the health food stores, 16:48 if they have a frozen foods, well, that is an item 16:50 that you can purchase there but it is totally vegan. 16:53 And we need to find a creative way to reaching, 16:57 you know, the people that are they have not had 17:00 victory over that, that passion to the shrimp 17:04 or whatever animal product that they are consuming. 17:08 But we'd have this option available 17:10 and it's wonderful to see that we can have this 17:15 during the program today to have a linguini 17:17 with roasted garlic and vegan shrimp. 17:21 That's right, vegan shrimp. 17:22 Okay, take it away. 17:23 Let's do this. Yes. 17:25 So let's-- let's start and make this recipe. 17:26 Okay. So we're gonna need a-- 17:28 I'm gonna throw the pasta in there 17:29 it can heat it up for a little bit. 17:30 Okay. So-- 17:32 Let me turn this back on, I turned it off. 17:35 Okay. All right, thank you very much. 17:36 So we're gonna need olive oil. 17:38 Just put it into right here. 17:40 All right, the pan is nice and hot already. 17:42 Yes, so we need to use the garlic 17:44 get a little bit brown in this one, 17:45 in this recipe especially. 17:47 Okay. 17:48 After the garlic get brown, so you can add the shrimp. 17:52 So this just start making it. 17:53 Oh, nice and brown already. Yes. 17:56 Just be careful when you make this recipe 17:59 because the oil is gonna be hot, 18:00 so when you through the shrimp 18:02 that can make a flame. 18:03 Okay. 18:05 So just be careful don't try at home. 18:06 So it'll splatter all over. Yes. 18:07 It'll be burning you if you're not careful. 18:09 So you can throw a little bit of salt. 18:11 Okay. 18:13 And you throw this one right here. 18:15 Okay. 18:18 That is the-- 18:19 You can throw the Pasta in there. 18:24 You know, like I said in the beginning of the show, 18:26 these recipes I'm making for you. 18:28 Yes. 18:29 You know, for everybody that's interested to 18:31 not to spend a lot of time in the kitchen. 18:33 Right. 18:34 So this is-- this is perfect this recipe is ready now. 18:36 That is wonderful. 18:37 You know, I would love to be your neighbor 18:39 because that means that 18:41 you have some delicious nutritious vegan food 18:44 going on in your kitchen. 18:46 And if I were your neighbor I can just say, 18:48 "Hey, neighbor, how are you?" 18:49 I'll bring you some flowers or something, right. 18:52 I will share my food with the neighbors. 18:55 I always do. 18:56 Well, you know, what they say, food shared tastes better. 18:59 That's right. 19:01 So I'm as we shared with you earlier, 19:03 there was family need 19:05 to make a dietary change in the family 19:08 because of your son at age two fighting with asthma. 19:12 And it's incredible how so many of us 19:14 have a family member that is battling with asthma. 19:17 So was it hard for your family to adapt to a vegan diet 19:22 because the cheese looks so delicious and it's stretchy 19:25 and, you know, we're so used to that. 19:28 You know, it's gonna be, it's gonna be little hard 19:30 when we start doing it. 19:31 Right. 19:33 But because I'll be working in the restaurant business 19:35 of this-- they're making more for me more easier 19:37 to make this, you know, easy meals. 19:39 Right. 19:40 And one of those things that my son was two years 19:43 like I said in the beginning diagnosed with asthma. 19:46 So all these years, you know, we always do, you know, 19:49 treated with-- you know, those inhalers. 19:51 Right. 19:53 Or inhalers, inhaler for these everyday, everyday. 19:55 Wow. 19:56 So I said, he don't even grow for nothing from then-- 19:57 for the last four years. 19:59 Oh, so it affected his height. 20:01 Yes. It affected his height. 20:03 So after we said, we decided me and my wife 20:05 decided to change all his diet. 20:08 Right. So in this diet, vegan style. 20:10 So after two months I can say in the beginning. 20:14 No more asthma, no more inhalers. 20:16 Praise God. 20:17 So that's, you know, if we decided to eat 20:19 dairy products. 20:21 So this is consequences. Exactly. 20:23 It's a consequences and it can be, you know, 20:25 a lot of diseases, you know, out there but when you change, 20:28 you know, this diet it's gonna be better. 20:29 That's definitely true. 20:31 Okay, so we have the linguini. 20:34 We have the linguini. 20:35 With roasted garlic already for the plate. 20:38 Oh, wow, this is wonderful. 20:42 Look at this? 20:43 Yes, this is one of the most, you know, 20:44 my favorite recipes like I said. 20:46 I like this recipe especially with the-- 20:47 have with the roasted garlic in there. 20:49 Yeah, yum, yum, yum. 20:50 That's my favorite. Yum. 20:52 This is wonderful and children love pastas. 20:55 Well, they like to dig into the little pasta 20:59 and if their linguini or spaghetti 21:01 they like the strings and have fun in them. 21:04 But I believe that in the vegan cuisine, 21:07 I think what is important is the flavor, you know, 21:10 because we don't want to serve bland foods. 21:13 We-- as you can see, he used fresh garlic. 21:17 And sometimes that makes a difference in the recipe 21:20 whether you use the garlic powder for them, 21:22 the garlic and powder for them or the fresh. 21:25 They're not gonna taste the same. 21:26 They're not gonna taste the same. 21:27 When you use the fresh product, 21:29 they're gonna taste really fresh. 21:30 They're gonna taste even better. 21:32 Okay, wonderful. 21:33 Well, I think that as you can see 21:35 we do have the finished product over here. 21:38 So, so, inviting to just grab a chair sit down 21:43 and share this meal with our family, 21:46 with our friends. 21:48 But we do have another recipe 21:50 that we would love to present to you 21:52 and this one is usually called 21:54 or served as chicken cacciatore. 21:57 But this time we're gonna go the vegan version 22:00 and this is the Tofu Cacciatore. 22:02 So what do we need for this? 22:04 Well, you know, for the recipe we need... 22:20 So we have some secret ingredients here, 22:23 grape juice in this chicken or tofu cacciatore. 22:28 So cacciatore, that's how you say it, right? 22:31 Yes, cacciatore. Cacciatore. 22:33 Okay, chef, I am learning thank you. 22:37 And show us what are the first steps to take. 22:40 Okay, first of all, this recipe we make out of the red wine. 22:45 Oh. 22:47 So the red wine associated with red grape. 22:49 Red grape juice. Red grape juice, yes. 22:51 Okay, now I understand. 22:53 So that's to make it, to make it this clear 22:55 because everybody gonna think, oh, red wine for this one. 22:57 So we really need block of tofu. 23:00 Okay. 23:01 So you can cut it, you know, whatever you like 23:04 whatever you decide it. 23:05 So but this time I'm gonna use this one 23:08 to cut it five pieces. 23:13 Okay, this is the water packed tofu. 23:15 Yeah, the water packed tofu, yeah. 23:17 This is actually, this is the super firm tofu. 23:19 Super firm 23:21 Yes, you can use firm or you can use extra firm, you 23:23 know, whatever you like. 23:25 But this is a super tofu cacciatore. 23:28 So we're doing super firm tofu. 23:31 Yes, so. Okay. 23:32 We need a, you know, very hot, 23:33 you know, pan over here. 23:35 Very good. You need to use-- 23:37 This is olive oil? 23:39 The olive oil. 23:40 Very good. Yes, okay. Yes, olive oil. 23:42 So put it a little bit of olive oil. 23:45 Warm it up. 23:46 And you need to use a little bit of salt, 23:49 the tofu 23:50 and you can use place the tofu right here. 23:53 Okay, so we're gonna make it golden or brown it up. 23:56 Yeah, a little bit of golden, 23:58 little bit not too gold but, you know, 24:00 just a little bit, just to make a color. 24:02 Okay. 24:03 So by the time when the cooking-- you know, 24:04 the tofu is cooking we can cut it-- 24:06 The onions. The onions. 24:07 Yes. Just cut in half. 24:09 Yes. 24:10 Make sure you cut it like this. 24:14 Julienne. 24:17 Okay. Well done, chef. 24:18 Oh. 24:21 Just be careful. 24:23 Yes. 24:24 Don't try this at home 'cause I know this kind of hard. 24:27 Yeah. 24:28 So this is the bell peppers, sometimes you know 24:30 we cut the peppers like this. 24:31 So this is very dangerous 24:33 to cut the bell peppers like this. 24:34 Why it's dangerous to do that? 24:35 Because this-- it can slip the knife, 24:37 you know, either way. 24:38 Okay. They'll slide either side. 24:40 Yeah, so we can use like this. 24:41 You cut it like that. 24:43 Very good. 24:44 Just be careful with your fingers. 24:46 So you don't want your fingers getting the fry too. 24:50 We don't want any fingers in that food. 24:52 Yes. 24:54 We just want the tofu fingers. 24:55 Yes. 24:57 So you just put it like this. All right. 24:58 Put a little higher in this one. 24:59 Okay, here we go. 25:03 And you see it gets in a little brown in there 25:06 with brownish. 25:07 Yes, a little golden there. 25:10 So for now right there you can add all the veggies. 25:14 Peppers. 25:15 Yes, just put it to the side right here. 25:19 Very colorful, you have the orange pepper, 25:22 the red, the yellow. 25:23 You can use green bell peppers too you like, 25:26 you know, you like the green bell peppers 25:28 go for it, if you're able to do it. 25:30 Yeah. 25:31 I like that contrast. 25:33 I love those colors look at that. 25:35 Now the onions. 25:36 You can use the onions. Okay. 25:37 So you don't have to cook to-- 25:39 the vegetables all the way through 25:41 because you want to-- when you eat the vegetables, 25:42 you want to eat a little bit crunchy. 25:43 Texture. Yes. 25:45 You want some textures to the food. 25:46 So a little bit of the crunch out of it, 25:47 that's what I like the vegetables, 25:49 when I eat it a little bit or crunch, 25:50 a little bit in the middle. 25:52 Okay. 25:53 Okay. So now this one right here. 26:00 We're gonna toss it in the pan 26:02 just making sure that we're not burning the peppers 26:05 or the onions. 26:07 Oh, that looks so good. 26:10 Beautiful, I love the contrast and the colors. 26:12 So in this one-- 26:14 And that's our protein right there. 26:15 Yeah, that's the protein right there. 26:16 So you don't need no chicken, no beef or anything. 26:18 Yeah, so there's no meat product. 26:21 No meat products. Okay. 26:23 So now we're gonna put it this one to the side. 26:25 Okay. 26:26 The tofu. 26:28 Oh, take it out of the pan. Yeah, take it out of the pan. 26:30 Okay. 26:33 Very good. 26:34 And we're gonna make the sauce right now. 26:36 All right. 26:37 So friends at home, just remember, 26:39 these are very useful tips. 26:41 Write that down. 26:43 Wow. 26:45 Yeah, someday I'll be able to flip those veggies 26:48 and stay in the pan for a change. 26:50 With oregano. 26:52 Oregano, okay. 26:54 You can add-- 26:57 This is the tomato paste. The tomato paste. 27:03 So don't worry about it, you have to, you know-- 27:05 Dissolve. It'll dissolve. 27:06 It will dissolve when you put it the grape juice in there. 27:08 Oh, now the grape juice. 27:10 Oh, my, wow. 27:13 Now that is something I've never ever, every seen 27:16 or tried and I am so glad that I'm experiencing this. 27:21 And to make the sauce a little thicker in this one, 27:23 you don't have to add no more cornstarch or anything 27:26 because the tomato paste do it everything. 27:28 Okay, so the tomato paste 27:30 just makes a thicker consistency 27:32 once you let it simmer in the pan and so no worries. 27:36 Let's not rush into making the food thicker, 27:38 let that tomato sauce do it. 27:41 The tomato paste do its job. 27:43 Yeah, so let it over here, 27:45 let sit it over here for eight minutes. 27:47 But we're not gonna leave it over here for eight minutes, 27:48 so-- because I need more time. 27:51 But you see it constantly, 27:52 so this sauce gonna be reduce a little bit. 27:54 Right. 27:56 Maybe within three more minutes. 27:57 Okay. 27:59 But-- by the time we need to put it, 28:00 you know, you guys can accompany 28:01 with this one tomatoes or rice or any potato bread. 28:08 For this, you know, I'm gonna use 28:10 you don't like a hard polenta in here. 28:12 Oh, this is polenta. So I like polenta. 28:15 Okay. I like polenta a lot. 28:17 So polenta is gluten-free right, 28:19 because it's corn base. 28:21 Yes, it's a corn base. So very good. 28:23 Good to know. 28:24 So and during this program we've shared some vegan options 28:28 but also some gluten-free items or recipes which is good. 28:35 There are so many people that are allergic to gluten 28:37 or wheat these days. 28:39 So it's good that we have something for them as well 28:41 during this program, very good. 28:43 So we have the polenta, now you made the polenta 28:46 and what you said, 28:49 you can accompany this chicken cacciatore 28:52 with rice with pasta or-- 28:54 With rice, pasta, or roasted potatoes 28:56 or mashed potatoes. 28:57 Or mashed potatoes. Okay. Yes. 28:59 Give me other one. Okay, very good so-- 29:01 So now I put the tofu back in the sauce. 29:03 Yes, okay. 29:04 So we put a back in the sauce and, you see, you know, 29:07 you see like this the sauce is a little-- 29:08 getting little thicker right now. 29:10 Yeah, it's thickening up. So it's ready to go. 29:11 It's ready to go. Oh. 29:12 So only thing I guess, I will grab the plate, 29:14 I'm gonna put the tofu in here. 29:15 So you don't want it too thick then. 29:17 No. 29:18 Because that, the juice from that 29:20 is going to marinate the polenta. 29:22 Yes. Okay. 29:24 And make it palatable and yummy 29:26 and have these juices marinating. 29:29 Oh. Wonderful, very good. 29:32 So this one, this recipe, 29:34 this is to make maybe for eight people. 29:37 Eight people? Eight people. 29:39 Yes, eight people. Very good. 29:41 So you just see it. 29:42 This is a beautiful option, look at that presentation. 29:45 Very nice. 29:47 So this is something that you can make ahead, can you? 29:50 Yes, you can make it ahead, 29:51 you can make it like a casserole and, you know-- 29:54 Oh, casserole too. Yes, you can make it casserole. 29:56 So you don't have to make it just like at the time. 29:59 Oh, look at that. 30:01 And then you sprinkle some greens on there 30:04 which is the parsley right. 30:06 Yes. This is parsley. 30:07 And parsley is usually served a lot with the, 30:11 with the Italian meals 30:14 and it's amazing how much vitamin A it has 30:17 and also it clears your breath. 30:20 And when we're eating this garlic, 30:23 I mean, people are like, oh, garlic, 30:25 you know, sometimes we don't eat that parsley 30:28 but that's the purpose of it. 30:30 And so it freshen up your breath. 30:32 So anyhow, here is the final product 30:34 as you can see. 30:36 And I've not gotten into it, so now you get a shot of it 30:39 before I dig into this dish. 30:42 I love tofu. 30:43 And you know what, 30:44 I love the idea of using the polenta to compliment it. 30:47 The polenta it's also used in Italy quite a bit. 30:50 Yes, yes. I've noticed. 30:52 We always used, you know, it kind of whatever to protein, 30:55 you know, dishes to the sides or where you can use 30:58 instead of switching to mashed potato 30:59 we used the hard polenta or creamy polenta. 31:01 Or creamy polenta. 31:03 Okay, it's good to know the options. 31:04 I hope you're writing all these tips down. 31:06 Well, we're going to the next recipe, 31:08 I hope you're ready for it because we're gonna learn 31:11 how to make a risotto rice, the chef Javier style. 31:16 What do we need for that? So we need... 31:41 Very good, so we have a little bit of contrast in color 31:44 for this dish. 31:46 I don't know if you guys at home 31:47 have tried the risotto rice, I personally love it. 31:51 It is so wonderful and of course, 31:54 this is Tour de Italia. 31:57 We're on a Italian tour 31:58 where through the cuisine talents 32:01 of our guest chef, Javier. 32:04 So let's follow these steps that he's going to show us now. 32:08 Yes, for this risotto actually, you know, this risotto 32:12 they take me to make this recipe months. 32:16 Oh, really. 32:17 Yes, because I mean, you're not gonna found 32:19 any vegan risotto no where else. 32:21 No where else. 32:23 But this that's what I want to share the recipe 32:24 will you guys, you guys can know. 32:27 So we're gonna need the brown short rice. 32:29 And through it right here, actually put it this one first. 32:33 Start heated up. 32:35 It's nice and hot, 32:36 you just want the pan, nice and hot. 32:38 Yes, so put this rice in there, put a higher little bit hard. 32:42 Very good. Okay. 32:44 So want it to simmer, right. 32:45 Yeah, these recipes very easy, very easy, 32:48 you'd gonna throw everything in the same pot, everything. 32:51 Okay. 32:53 I like those type of recipes just throw it together and-- 32:56 The garlic especially garlic, little garlic. 32:59 Garlic in all recipes. 33:00 Garlic in on the entire. 33:03 And if you don't put the garlic in this recipe, 33:04 they are not gonna taste that risotto, 33:06 I'm telling you. 33:07 Okay, so the risotto I thought it was just the grain, 33:10 the rice risotto. 33:11 But risotto is a dish. 33:14 Yeah, it's a dish, it's a dish. Okay. 33:16 So it's like a creamy risotto 33:18 that's what they call when you go to the restaurant 33:19 you were looking to have a creamy risotto 33:21 but not even the people 33:22 they make a regular risotto to make it right. 33:25 Okay. Yeah, so I'm-- 33:27 Well, I just buy that rice at home 33:29 and I eat with my beans and, you know, 33:32 but now I have a good new recipe for me 33:36 to try for my family. 33:39 You know, it's incredible how the garlic brings in 33:43 so many flavors and sun dried tomatoes. 33:46 Usually we use the fresh or the paste 33:49 but now we're using a little bit of everything in your kitchen. 33:51 Yes, actually you can use and you can make this risotto 33:55 with any kind of vegetables. 33:57 Any-- whatever you like you can put zucchini, 34:00 you can put asparagus 34:01 you can put all different kind of, 34:02 you know, vegetables in this risotto-- 34:04 Okay, very good. 34:05 So we want to simmer, 34:07 well, does it have to absorb all the-- 34:09 They don't have to serve the whole water 34:10 because you want creamy. 34:12 Oh. 34:13 You want this risotto like a little bit creamy, 34:15 so 'cause you reduce this liquid all the way down, 34:18 you're not gonna be able to have a, 34:20 you know, a creamy risotto. 34:21 Okay, very good. 34:22 So this, you know, I'm gonna put everything drain out. 34:25 Okay. I'm gonna put the salt. 34:30 I put it the parmesan cheese. 34:32 Yes, even vegan parmesan cheese you can find nowaday. 34:38 Bit of the vegan cream cheese. Yes. 34:43 You see it. So far so good, chef. 34:47 It smell so good in the kitchen, yes. 34:51 Oh, yes. 34:52 And to make it creamy. Yeah. 34:55 This is the vegan butter. Okay. 34:58 And this is the non-hydrogenated vegan butter. 35:02 Actually it's the vegan butter. 35:04 Just put it right there. 35:07 All right. 35:09 Oh, yes, I see how creamy it's getting. 35:14 So the best place to start this is in a bowl 35:19 or is it thick enough with consistency what do you say? 35:24 I would say put 'em in a bowl or you put 'em in a, 35:27 you know, doesn't matter that you see it. 35:29 So you got to make sure that 35:30 it's got a little edge on the plate, 35:32 so the cream doesn't run off your plate. 35:36 Wow, it smell so good in here. 35:39 I'm tempted to grab a spoon and dig it in, but I won't. 35:41 You know, you can put Arugula. 35:43 Or you can put a baby spinach 35:45 or you can put any green colors in there. 35:47 Okay. 35:49 And you want to put the leaves in there, 35:50 the whole leaves. 35:52 Yes, you can put the greens and leaves in there. 35:53 And you can see that's the reason why I said, 35:57 just leave the liquid and you guys see it. 35:59 Perfect. This is ready to go. 36:01 It's beautiful, beautiful, beautiful. 36:03 So you just kind of blanch the leaves, 36:06 you don't really cook it. 36:08 Yes, now don't cook it. It just blznching. 36:10 Actually any green thing here, they cook it by themselves 36:13 when you throw in here, you can see it. 36:14 The steam, the heat will. 36:16 It has to be nice and creamy, you guys see it? 36:18 Oh, yes, look at that. 36:20 All right, guys, I'm fine. That's what I looking for. 36:22 I'm gonna go sit down and eat now. 36:25 They have risotto. Beautiful. 36:26 Yes, yes. Risotto. 36:28 Don't worry about it come into the whole thing the plate 36:30 but this is supposed to be like that. 36:32 We have the final product here, guys, you know. 36:35 Sometimes we wonder 36:36 how are we gonna present this dish. 36:38 And, you know, the smell opens up our appetite 36:41 and what we see is what we want to again to, 36:45 the presentation of course, has lot to do with it. 36:49 I've met people whom not known, 36:53 not knowingly are tasting vegan cooking, vegan food. 36:57 And at the end of the day, 36:58 I was just talking to our friend actually 37:00 and it happen to her as well. 37:02 She had some people came over to this some carpet work. 37:05 And her husband just felt like inviting them 37:09 to stay for lunch. 37:10 And she served him a totally vegan meal. 37:13 Didn't say that it was vegan, just invited them 37:16 and then when they were getting ready to leave, 37:19 "by the way," her husband says, "my wife prepared a vegan meal. 37:23 That's what you had, vegetarian meal." 37:25 they said "What? 37:27 I never had vegetarian food before but that was amazing." 37:31 So, you know, be encouraged, you know, share a little dish 37:34 and encourage others so they can explore 37:38 because this is an adventure in the kitchen 37:41 and we don't realize how much there it is out there 37:43 and that we can adapt and we can just enjoy. 37:48 God is so good, He's is giving us so much. 37:50 So why tell us before we go to our last recipe. 37:54 I want to know why Chef Javier, 37:56 why did you choose cooking as to be an executive chef? 38:01 You know, I mean, I didn't choose the cooking. 38:03 The cooking chose me. Oh. 38:05 Yes, I mean, you know, I mean, I have a-- 38:07 you know, my master chef. 38:10 So I used to go with him, you know, and talk with him. 38:13 You know, to reveal me, you know, to a newer recipes, 38:15 you know, and he does. 38:17 He always do that. He always do that. 38:18 If he always great to me 38:19 but I always me and my knees and I ask him for that 38:22 that's I know that's the way it is. 38:23 That keeps me, you know, my master chef, is in heaven. 38:26 Is the Lord. Amen. 38:27 Your master chef is in heaven. 38:29 So when you were young, 38:30 were you interested in the kitchen, 38:33 when you were raised? 38:34 Yes, I raised in, I mean, my mom especially a year or so, 38:38 my mom teach me how do you, you know, cooking skills. 38:41 And 16 years old, that's my first restaurant, 38:45 that's my first restaurant that I work here in the US. 38:49 For now I have more than 20 years plus experience 38:52 working in the restaurant business. 38:54 Very good. 38:55 So it is important to expose our children, 39:00 our young people to be everyday living whatever it takes, 39:03 have your kids help you balance a check book or bank account. 39:07 Have your kids do laundry with you. 39:09 Have your kids in the kitchen? 39:11 It's very rewarding because when I'm sick 39:13 my kids cook for me in, I love it. 39:16 So now we have Chef Javier testifying of the blessing 39:21 and the benefits that constitutes 39:24 or comes with vegan vegetarian diet. 39:28 Now because of health reasons 39:30 many of you are seeking new recipes and new ideas 39:35 and that is why we have Chef Javier here. 39:38 So we want to thank Javier for being here 39:41 and sharing these recipes from the heart, 39:44 very comforting recipes. 39:45 It's my pleasure. 39:47 And talking about comforting recipes. 39:50 We have one last recipe and this is very comforting, 39:53 it is a dessert. 39:55 Yes. 39:57 So we want to share this recipe with you 40:00 and this is a Fruit Tart. 40:02 And what do we need for this? 40:04 For this recipe we need... 40:23 So we have new option for our table 40:26 for our dessert needs, 40:28 you know, something about desserts 40:30 that we look forward to at every meal, right. 40:33 So please show us which steps to follow and your tips. 40:38 All right, we're gonna use to marinate the fruit 40:41 with the sugar we need to do this one first, okay. 40:44 Oh, okay. 40:46 Because we need to get it serve the juice 40:48 when you put it the brown sugar they're gonna come the juices 40:50 from the peaches from the blackberries too. 40:53 So add the sugar. Okay. Yes. 40:54 You put the peaches. And the peaches as well. 40:57 Okay, here we go. Very good. 41:00 And you noticed that there-- no juice right now, right. 41:02 So after you put-- when you mix well 41:05 and they take like eight minutes maybe less 41:10 and you can-- the juice come out of the fruit by itself. 41:14 So you just leave it in here for a little bit. 41:16 Okay, we set it a side for now. 41:18 Yes, we need to make the dough. Let's make the dough. 41:20 We make the dough, but we need to make this one first, okay. 41:23 So don't worry about it, 41:24 we need to transfer this one right here. 41:28 So transfer right here. 41:32 All right. 41:33 So in a separate bowl, that's what we would need. 41:37 In a separate bowl to do it all. 41:38 Yeah, you can use the separate bowl, 41:40 you can use the same bowl. 41:41 I mean, it's up to you. All right. 41:43 I'm only using this this time. 41:45 All right. So I use the cup of flour. 41:48 There it goes, the whole wheat flour. 41:49 Yes. Use the brown sugar. 41:52 A brown sugar. 41:54 A pinch of salt. Salt. 41:58 We can put the butter. And butter. 42:02 And you can put the water in the last, okay. 42:04 You just mix it together first. Okay. 42:09 So make sure, you know, the-- 42:11 you do it very well in this one, 42:13 you know, dissolve the butter and the flour. 42:14 Dissolve the butter with the flour. Exactly. 42:16 Otherwise it will be harder to do it 42:18 once you incorporate the water. 42:19 Yes. Right. 42:21 So, yeah, you know, they have a different kinds of 42:23 make these tart. 42:25 But this tart, you know, I used to making this time 42:26 with this kind of-- only two fruits 42:29 you can add more fruits if you like. 42:31 So but this one and just only two fruits, 42:33 you know, just the peaches and blackberries. 42:35 And it's a really nice contrast that you have. 42:37 You have the bright color, you have the dark, yes. 42:41 And it's good that we're making it a home 42:44 because we know exactly what ingredients are in that, 42:48 in that recipe, very good. 42:50 And you see they had a little more butter-- 42:52 I mean, more flour in here. 42:55 But and I don't have to worry about it, okay. 42:58 Okay. 43:00 So we need to use-- 43:01 So we're gonna have to let on the dough rest, right. 43:02 Yes, so we need to let the dough rest for a while, 43:06 ten minutes. 43:08 Ten minutes. Ten minutes. 43:09 And we can put it, set a piece of paper. 43:11 Yes, plastic wrap. 43:14 Okay, rest in there for ten minutes. 43:17 Very good. In the oven. 43:19 So end-- 43:21 We will wrap it, right. 43:24 It wrap it, there we go. 43:27 And we put it in the-- there for ten minutes. 43:28 And we got in the refrigerator all right. 43:31 Because I already have it, ten minutes, 43:32 I already have it in here. Okay. 43:35 Now we let it rest for 10 minutes 43:36 in the refrigerator. 43:38 And you noticed that. See that. Here we go. 43:39 Oh, yeah, I see that the texture 43:42 because the butter, you know, it seems the texture once again 43:47 once it cooling. 43:48 And you see the, the other one, you know, 43:49 I don't know you guys saw, you know, it's like a very-- 43:53 didn't have enough flour. 43:54 But they come out just like this after ten minutes. 43:57 Oh, incredible. Very good. Yes. 43:59 So we don't have to roll it, 44:00 if you don't have the roller, just use your hands, okay. 44:03 Just use your hands. So you don't worry about it. 44:06 Those are first kitchen tools the Lord gave us, right. 44:09 And this recipe you can use both ways. 44:12 You can use the dough put him right in the bottom. 44:16 As a crust. Yes, and the crust. 44:18 You just put him in the oven for like 50 minutes, 44:20 I mean, till golden brown. 44:21 Now I want to make sure that we share 44:23 what kind of pan this is? 44:24 This is a spring pan, that is for tarts or also-- 44:31 For the single tart, yup. So this is individual serving. 44:35 I'm gonna try to put this back together chef, 44:37 I know your expert, oops, I messed it. 44:42 Yes, you know, especially this recipe, 44:45 there are-- like it's-- 44:48 like I said, you know, you can use both ways, 44:49 you can use the-- you can put the dough in the bottom. 44:52 And you can put the crust in top. 44:54 Okay, so what are we doing this? 44:55 So I'm gonna put it the crust in top. 44:57 Okay, very good. 44:58 Yes guys see it. Very good. 45:00 So now we have the fruit, put it right here. 45:04 We're gonna put it in the tart pan. 45:09 So don't know how to use, I mean, the fork please. 45:13 Sure. 45:17 Okay. Just push it down a little bit. 45:21 Squish it in there hard. Yes. 45:23 Okay. 45:26 Well, once you cook it, it's gonna go down in size. 45:29 They're gonna go down-- Yes, you see, you know, 45:32 the juice is coming out, out of this, you see that? 45:38 Oh, yes, delicious. 45:40 So you push it down little bit more. 45:42 Make it go in there. Yes, so we do that. 45:46 It is true once it's cooked, it does that's what-- 45:49 So this one, I'm not gonna put, 45:51 I'm not gonna hop it the whole thing, 45:53 I used to gonna do it just-- 45:55 Strips. Okay. Strips, yes, just a little bit. 45:58 So kind of like a lattice to it? 46:02 Yes. Topping. Okay. 46:05 Put it like that. 46:09 You can use, make another one. 46:12 Now how long we're gonna bake this for? 46:14 For 20 minutes. 20 minutes. 46:16 How hot the oven should be? 375. 46:19 375. Okay. Yes, 375. 46:23 Or you know, you can use this one 46:24 and like I said, you can put the-- 46:28 this the dough, the crust in the bottom. 46:30 In the bottom. 46:31 So it's up to you, but you want to do in the bottom 46:33 or you want to do it on top. 46:34 Right. Yeah. Just put into oven. 46:37 I put it in the oven. 46:39 So you put it in the oven and you bake it for how long? 46:40 I put it in the oven for 20 minutes. 46:42 For 20 minutes. 20 minutes, 375. 46:44 Okay, very good. 46:45 Well, we have a final product right here 46:48 and I'd like to share with you friends 46:51 that Chef Javier has made a vegan cashew right, 46:56 cashew ice cream, cashew vanilla ice cream. 46:59 Oh, it doesn't that look good? Yum. 47:01 I just want to, well, we all know that 47:05 once the program is over we are going to share 47:08 I guess I'll have to share with my co-workers right? 47:12 Everybody here will are invited to come and taste 47:15 and that is the fun part of this as well. 47:19 That we get to taste the food here in the studio 47:22 with our co-workers and of course, our guest. 47:25 I realized we have just a few minutes left 47:28 in this segment 47:29 but before we go to your contact information, 47:33 I'd like for you to share with the viewers 47:36 what services are you willing to offer 47:39 and if they can invite you 47:41 to their community to their church, 47:42 what kind of activities have you done? 47:45 You know, I've been done for cooking classes, 47:48 cooking classes weddings with 16 years. 47:52 You know, what they call that's-- 47:54 The sweet 16. There we go, there you go. 47:57 As we 16, 47:58 you know, we do all different kinds of bands 48:00 and especially the recently the last week, 48:02 we do a lot of cooking classes over there in Caribbean Sea. 48:06 So we're doing Tortola 48:07 and doing in Puerto Rico too also. 48:09 Oh, wonderful. 48:10 Yeah, we're willing to go it anywhere. 48:12 Anywhere the Lord calls you. Yes. 48:14 Very good, because as you said, 48:16 the sweet 16 we call it Quinceaneras 48:19 in the Spanish community 48:21 and that is when the young lady turns 15 years old 48:24 and we have a special service for her. 48:27 It looks almost like a big wedding 48:29 and it's quite an investment with some families. 48:32 And some families we do it more of a lower 48:35 you know, scale. 48:36 But we serve food and we have a beautiful cake 48:40 as if you would serve in a wedding. 48:43 Now this is mainly done for the women, 48:46 but nowadays even guys are doing it 48:49 I was shocked to hear it. 48:51 But I said, "Oh, my boys 48:53 now you're turning 15 can I do a Quinceanera for you?" 48:56 "No, Mom." 48:58 "Do you want a birthday party?" 48:59 "Yes, mom." 49:01 So what type of needs have you met? 49:05 When people talk to you about their dietary needs? 49:08 What are the-- what is the most common frustration? 49:13 None of this here is the frustration 49:15 but the challenge. 49:16 Yes, it's a challenge. 49:17 The challenge is the people they have is-- 49:20 they don't know how to make it healthy food. 49:22 And that's what we know we're hear, 49:25 you know, to teaching, 49:26 to show that how they do it, you know-- 49:29 Welcome through. 49:30 Yes, to welcome through and to make it you know, 49:32 better health and better family. 49:33 Okay, very good. 49:35 Now that you have shared so many recipes 49:38 and overall how is the transition 49:41 like for a teenager, 49:43 have you seen that age group 49:45 interested in healthy eating as well? 49:47 You know, it is, there is a lot of-- 49:49 you know, US people interesting to eat, 49:52 you know, this kind of food. 49:53 You know, they love it, they like it, 49:54 because I have experience, you know, for every body. 49:57 You know, especially I have a friends 49:58 they have a US friends 50:01 and they would like to enjoy me to how to make it healthy food. 50:05 That's very good. 50:06 Well, I would love to be part of the audience 50:10 wherever you are cooking, 50:11 because we got to taste the food that you prepare. 50:14 But that he's got his family his wife, 50:17 his lovely wife whom I've met. 50:19 And his boys and the Lord has blessed in their ministry 50:22 and your passion shows and we appreciate it so much. 50:27 So if you are interested in inviting them, 50:29 you've been to Puerto Rico that's where I'm from. 50:31 So praise the Lord, 50:33 because our people need that too, 50:35 to the Virgin Islands 50:37 to the British Virgin Islands as well. 50:40 And he's been able to share these vegan 50:44 and different options 50:45 and he's got, oh, his repertoire recipes in men. 50:49 So, but for now what I'm gonna say is 50:52 get ready to write down his contact information. 50:55 Right after that we're gonna have you 50:58 just listening to the news break 51:00 and will be back with all the final products 51:03 that we have prepared for you during this hour. 51:07 So don't change that channel, we're not done yet, 51:11 we're gonna come and present all the recipes 51:13 that we prepared and so you can just stay tuned. 51:19 If you'd like to contact Chef Javier Renteria, 51:22 you can do so 2443 Fair Oaks Blvd 51:26 #444, Sacramento, CA 95825. 51:31 That's 2443 Fair Oaks Blvd 51:34 #444 Sacramento, CA 95825. 51:39 You can call (916) 832-7441. 51:43 That's (916) 832-7441. 51:46 Or you can email Chef Javier Renteria 51:49 at franciscojrenteria @gmail.com, 51:57 that's franciscojrenteria@gmail.com. |
Revised 2016-01-21