Participants: Jill Morikone (Host), Heidi Tompkins, Ivan Raj, Martin Raj
Series Code: TDYC
Program Code: TDYC017081A
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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 00:30 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:06 Hello, and welcome to another 3ABN Today Cooking program. 01:11 I'm Jill Morikone 01:12 and we're so delighted that you have tuned in today. 01:15 If you've watched 01:17 our 3ABN cooking programs in the past, 01:19 this program will be no surprise, 01:20 because we have some guests who have been here before. 01:24 And I just have to tell you, I love their cooking. 01:26 And not only their cooking, their passion for evangelism. 01:29 They have an incredible ministry 01:31 and we wanted to bring them back 01:33 to share some brand new recipes with you at home. 01:36 I'm excited to introduce to you our special guest, 01:39 this is Heidi Thompkins, Ivan Raunch, and Martin Raunch, 01:44 and we are excited you all are here. 01:46 And you are with Heidi's Health Kitchen. 01:48 Correct. 01:49 So tell me Heidi, a little bit about 01:51 what was the impetus or the driving force 01:53 behind Heidi's Health Kitchen? 01:54 Why did you want to begin 01:56 the ministry in the first place? 01:58 Well, we could tell you so much, but just briefly. 02:02 Heidi's Health Kitchen was started to give people 02:05 the opportunity to learn how to eat healthily, 02:07 to learn how to cook healthily, 02:09 to provide healthy meals and options 02:13 while spreading the gospel as well. 02:15 Amen. That's wonderful. 02:16 So Heidi's Health Kitchen supports our Bible work. 02:20 So we are basically Bible workers 02:22 and the business feeds our Bible work. 02:25 Oh, that's incredible. 02:26 It's an incredible ministry, 02:27 there's so many testimonies of people's lives 02:30 who have been changed as a result of this ministry. 02:33 So one of the things and you all partnered together 02:36 from the very beginning, is that right? 02:37 Yes. Yes. 02:39 It's been like three years since we started this business 02:41 and ministry. 02:43 Amen. That's wonderful. 02:44 Now your brother Ivan, 02:46 I see he kind of looks like you a little bit, Martin. 02:48 So when did you first 02:50 become involved in Heidi's Health Kitchen. 02:51 Well, I have been involved with Heidi's Health Kitchen 02:54 on and off since the time they started, 02:56 but not like full-fledged. 02:58 However, after I graduated from Heartland, 03:01 I have been with them throughout this 03:03 summer helping them and, yeah, helping them. 03:06 That's wonderful. Amen. 03:08 And I know one of the hallmarks of Heidi's Health Kitchen 03:11 and I get the emails when they send them out 03:13 is you do pop up restaurants, tell me about that 03:15 because today, we're doing all food 03:17 that is from the pop up restaurants. 03:19 Yes. Correct. 03:20 So tell me about that? 03:22 Today's show is called restaurant favorite. 03:23 So each of these foods are things 03:24 that we have served at our pop up restaurant, 03:26 and so our pop up restaurant 03:28 is something that happens on a periodic basis. 03:32 So we don't have our own place as of yet, 03:35 so we rent locations 03:37 where we can operate and open up 03:39 as Heidi's Health Kitchen 03:40 after hours when they have closed. 03:42 So we can have our own, you know, ambiance 03:45 and change the setting somewhat to reflect 03:48 what we would have if we had our own place. 03:50 Just to add to what Heidi mentioned, 03:52 I would also like to mention that in our pop up restaurant, 03:56 we make sure that we have 03:57 Adventist literature and Adventist music 04:02 and of course Adventist working as well. 04:04 And the food is, I should say it's an Adventist food 04:07 because we make sure 04:09 that people get the highest quality of food. 04:13 When they have their food, the food gets into that, 04:16 becomes a blood. 04:18 We want to make sure they get the best blood possible 04:21 through our foods. 04:22 And so everything is outlined in the Spirit of Prophecy. 04:26 We use that as a blueprint for a pop up restaurant. 04:28 Amen. 04:29 And of course, we want them to have clear mind 04:31 so they can perceive and read the literature on the table. 04:34 Right, that's wonderful. 04:35 You do plant based. Plant based. 04:37 You do a lot of gluten free as well. 04:38 Everything actually that we do is gluten free. 04:40 Now, I didn't know that. This is brand new. 04:42 You said everything is gluten free. 04:43 Everything, yes. 04:46 Maybe four years ago I did a quick test, 04:48 you know, I've had back surgery and inflammation in the past 04:51 and I heard that a gluten free diet 04:53 reduce inflammation. 04:54 So I wanted to test it out myself 04:56 and see if that really made a difference. 04:58 And when I did that 05:00 I found that the gluten free products 05:02 that are processed on the market 05:04 either contain high amounts of sugar, 05:06 dairy, or eggs to compensate 05:09 I guess for the consistency, taste, and texture. 05:12 And there was nothing plant based or vegan 05:16 that was gluten free. 05:17 And so for that reason 05:19 when we started Heidi's Health Kitchen, 05:20 we wanted to give people the very, very best 05:23 and show them that gluten free reducing your risk 05:27 can be healthy and delicious. 05:29 Yeah. Amen. Oh, that's wonderful. 05:31 Well, let's take a look at some of these recipes 05:33 what we're going to be making here today. 05:35 Sure, absolutely. 05:36 And these are all of the recipes 05:37 from your pop up kitchen. 05:39 Yes. Yeah, okay. 05:41 Mint chickpea and parsley stuffed avocadoes. 05:44 That looks fabulous. 05:45 Yes, that's what we serve 05:47 as an appetizer at our restaurant. 05:48 Nice. 05:49 Then we're making a coconut chutney which is... 05:51 A south Indian delicacy, I must say. 05:54 Oh, and then zesty lime cauliflower. 05:57 Yes, we serve that with the coconut chutney 05:59 and it really goes well together. 06:01 Nice, okay and then curry nettle potato... 06:03 You're putting nettle and potatoes? 06:05 Yes, without the sting. 06:07 Stinging it out without the sting. 06:09 Yummy, and then Kashmiri Pulao? 06:12 Yes. Perfect, you said it right. 06:15 That must be Indian. Yes, it is north Indian. 06:18 North Indian, okay, 06:20 and then we're finishing that with the vegetable... 06:22 Paya. Paya. 06:24 Okay, yummy. 06:25 Well, I know that the food's going to be good 06:27 because we've have had 06:28 Heidi's Health Kitchen food before 06:30 and we know it's good 06:31 so I'm excited about this program. 06:33 Praise God. 06:34 Let's take a look at that first recipe 06:36 that is the mint chickpea and parsley stuffed avocados. 06:40 Let's read those ingredients. 06:41 You wanna read that for us, Heidi. 06:42 Sure. 07:14 Boy, that looks good 07:15 and you use this is an appetizer in the pop-up? 07:17 Yes, this is one of our appetizers. 07:18 This is a real favorite. Everyone loves this. 07:20 Yeah, show us what we do. Sure. 07:22 So we're going to get started. 07:23 Ivan, can you turn this on for me? 07:25 Yes. We're going to heat up the oil. 07:26 It was half a cup separated 07:28 so I'm just going to pour about half of this. 07:31 And we're just going to saute our shallots. 07:35 Now shallots are very, very thin, 07:38 we don't want these to burn, 07:39 so we're just going to probably do this 07:41 on a medium to medium high heat. 07:43 Watch it very, very well 07:46 because we don't want these to burn, 07:47 but they really add so much flavor. 07:49 Oh, yes. Well, worth it. 07:53 And then once these saute a little bit, 07:55 we're going to be adding our garlic. 07:57 Now it's very important when we use garlic. 07:59 We don't want to just throw a whole garlic in. 08:01 Garlic has allicin which is only activated 08:07 when you press, or crush, or cut the garlic. 08:10 Really? 08:11 So we wanna get all of those benefits. 08:14 So if you have a garlic press, you can press the garlic. 08:16 If you don't have a garlic press, 08:18 you can just chop it finely into small pieces 08:21 that will release that allicin 08:23 so that you get all of those benefits of the garlic. 08:26 Okay. 08:27 So we're going to add our garlic as well. 08:29 And normally, if you're doing this at home, 08:30 you'd have saute a little longer before we... 08:32 Yes. Yes. We would. 08:34 And really the sauteing doesn't have to take long. 08:37 It's just we don't want to have that raw taste 08:41 that sharp raw taste of raw onion, or shallots, 08:45 or the sharp taste of raw garlic. 08:47 So the cooking is really just to tone down 08:52 that taste a little bit really. 08:55 Now, that makes sense. And you use fresh herbs. 08:58 Yes, we're using fresh herbs, fresh mint, 09:00 and fresh parsley and I prefer in this recipe 09:03 the flat leaf parsley versus the curly edged parsley. 09:07 Okay. They taste actually different. 09:11 And great, so we've got that sizzling a little bit. 09:13 We're going to add our chickpeas, 09:15 which we've rinsed and drained. 09:17 So we're just going to add those in 09:19 and they don't need to cook long 09:21 but we just want to get the flavors to meld in 09:23 together a little bit. 09:25 I can smell the garlic and the shallot, 09:29 it smells good. 09:30 Yes, shallots are much more fragrant 09:32 actually even than onions. 09:33 Yeah, I agree. 09:35 If someone couldn't find shallots in their area, 09:37 they can use onion, 09:38 but shallots really make a big difference. 09:41 And if they couldn't find shallots, 09:42 they could even use pearl onions. 09:44 Oh, yeah. Okay. 09:46 Nice. Great. 09:48 So we're pretty much ready with that. 09:49 We can turn down the heat, 09:51 and you would want to let this cool a little bit 09:53 because we're going from the pan 09:55 to the food processor 09:57 and so you just want to let it cool a little bit. 10:01 So we're going to get our food processor ready. 10:06 And we're going to transfer that mixture 10:09 and then we're going to be adding some additional items. 10:16 There we go. 10:18 We'll get all of that in there. 10:19 I know, try to get it without spilling on the counter 10:21 is always a challenge. 10:25 Okay. 10:26 And you want the oil as well 10:27 because that's what's really gonna make it creamy 10:30 when we blend. 10:31 We want all those shallots that are stuck at the top. 10:37 Perfect. 10:39 Okay, yes, excellent. 10:42 Okay, great. 10:44 And so to this 10:46 we're just going to add our remaining ingredients. 10:48 Mint really, really gives us an incredible flavor, 10:52 makes it very fragrant and delicious. 10:55 The parsley will go in as well. 10:58 And we've got salt, 11:00 we tend to use either a pink salt, 11:02 a pink Himalayan salt, or we use a Celtic sea salt. 11:07 And that way we're getting more of those extra minerals 11:10 and an added health benefits. 11:12 No lemon juice now? 11:14 We will add the lemon juice. 11:16 I'll probably just blend this a little bit 11:18 to break up the chickpeas. 11:25 Okay, so once it's a course mixture 11:27 we can go ahead and add the lemon juice. 11:31 Nothing better than fresh lemon, it's something... 11:33 Yeah. That's right. 11:34 I love that. 11:49 Okay. 11:51 Now, one of the things that we're going to do is 11:52 we're finishing up the food processor, 11:54 we're gonna drizzle in a little bit of olive oil 11:56 and that adds an even more creamy texture. 11:59 Oh, yeah. 12:11 Okay. 12:12 Yummy. And it's ready. 12:14 Yay! That's so easy. 12:15 Now do you make it as... 12:17 So then it chills and sets a while or... 12:18 We do, yes. This should be served chilled. 12:21 Absolutely. 12:22 And so then you would just want to put it into your dish. 12:26 Now if you don't have avocados, this is great as a spread, 12:30 I love it on toast. 12:31 It's so amazing on toast. Nice. 12:33 So you could use this as a sandwich spread 12:37 or however you'd like it. 12:38 You know, for our pop up restaurant 12:40 we serve it in the avocados 12:42 and it makes a very nice appetizer. 12:45 That's exciting. Yeah. 12:46 Makes me want to come to New York City and eat. 12:49 Exactly. 12:51 Okay, so with the avocado 12:53 we're just going to cut this in half. 12:58 Nice. 13:01 And we're going to... We washed all our hands. 13:03 Yes. That's right. 13:05 Take out the pip, you can leave this aside. 13:09 Oops, there, thank you. 13:11 And so now we would just scoop this. 13:13 This is how we serve it. 13:15 We scoop it right into the avocado. 13:17 So you keep the avocado... I was thinking maybe you... 13:19 Yes. 13:20 People are eating the avocado, they're eating the dip 13:22 and then they're scooping into the avocado. 13:24 It is so good and so we just dress this up. 13:30 Oh, that's pretty. 13:32 Do a little garnish or something. 13:33 Yay! You're ready to try it? 13:35 I'm ready. Oh, yes, I'm ready. 13:37 Now, it's still kind of warm. 13:38 So normally let it sit a while. It would be cold. 13:43 Oh, that's fabulous. 13:44 And when you dig into the avocado, 13:46 it's really great. 13:48 That's wonderful, 13:49 and we have some finished product over here too. 13:50 That's beautiful. Yes. 13:52 So normally you would you decorate it 13:53 with a little bit of flat leaves parsley, 13:55 a little of something to make it look nice. 13:57 Nice, let's go to our next recipe 13:59 and, Ivan, you wanna read that next recipe for us. 14:00 Sure. Absolutely! 14:02 Coconut chutney. 14:20 Okay. 14:21 Well, we've switched places here a bit 14:23 because Martin, you're gonna demonstrate this one. 14:25 Now, is this recipe that you all ate a lot growing up. 14:29 Oh, yes, definitely 14:31 because in India, South India especially, 14:34 every breakfast you have at least 50% of families 14:37 they have this chutney in their home. 14:39 Really? So this is a breakfast dish. 14:40 Yes. Yes, that is correct. 14:43 Okay. So first... That's great. 14:45 Would you eat it with rice with... 14:47 No, we have different breakfast dishes. 14:49 We just call as idly, dosa, pongal, 14:52 I know you're not familiar with those names. 14:55 All these are savory dishes and you have this as a side. 14:59 Oh, nice. Okay, great. 15:03 So I will first show you 15:07 how I'm going to open the coconut 15:09 because I don't want people to 15:12 just because they're not able to open this coconut, 15:14 they shouldn't eat this. 15:16 I want them all to try in their homes. 15:20 You're using a hammer on the set. 15:21 Yes. That's right. 15:24 Well, I would stand back. 15:28 Okay. 15:30 So one small tip would be 15:33 you would be able to see lines on the coconut. 15:36 So here there's one, there's one here. 15:39 Oh, yeah, I can see that. Yes. 15:41 So you have to hit it right on that. 15:44 Okay. On the line. 15:45 On the line, you can see it on the line. 15:46 Okay, got it. 15:48 All right, so watch out everybody. 15:50 Is it going to splatter? 15:52 No, it shouldn't. 15:55 Okay. 15:56 So you hit one line then you hit another line? 15:57 Yes, that is correct. Okay. 16:01 So that way you're weakening it. 16:05 You're not hurting your hand? No. 16:09 So you can already hear the difference. 16:11 I can hear the difference. Yes. 16:12 Yes. 16:15 Wow! 16:17 Now this is, I can see it's cracking. 16:20 Yes, exactly. That is cool. 16:22 Okay. Yes. 16:25 Yeah. 16:29 There we go. Ta-da! 16:33 Okay. All right. 16:35 So that's pretty much it and then... 16:38 You would open it and scoop it out. 16:40 Of course, you get to drink the coconut water. 16:42 Yes, definitely. Which I think is the best part. 16:43 Yes. 16:45 And yes, what you do is, you open it 16:47 and then you chop it... 16:49 I mean, you slide it through the knife 16:51 and then you cut it 16:53 and then you get it pieces like this. 16:54 It looks like this. Yes. 16:55 Got you. 16:57 Okay, so you don't peel it? 16:59 We don't peel this brown part. 17:01 No, we don't. Okay. 17:02 It is also good for health so. 17:04 So let me ask you a question, Martin. 17:06 Yes. 17:07 What if people are nervous 17:08 about using the hammer and breaking the coconut, 17:11 what are the other alternate options for such people? 17:13 Right. If someone says, "I'm afraid about using that." 17:16 Well, in India, 17:18 typical Indians what they do is, 17:19 they really don't use hammer, 17:21 I just wanted to be more professional. 17:24 Well, you impressed me. 17:26 Thank you, 17:28 but usually, in India what they do is, 17:30 we just use a rock, a big rock and then hit on it. 17:33 Even if you see in Hindu temples, 17:35 what they do is they take this whole coconut, 17:37 they hit it on the floor, 17:39 it is one of the rituals they do. 17:42 So you could open it in that way 17:43 or you can open in this way. 17:46 I don't want to follow 17:47 the ritual of the Hindu temples. 17:49 I'd rather use a hammer. 17:50 Okay. Yes. 17:52 So, if you don't have a coconut 17:53 or if you don't want to go through this process 17:56 and use the fresh coconut, 17:58 then you can use desiccated coconut 18:00 or coconut flakes 18:01 and you can soak them in water to re-hydrate them. 18:03 Yes. That is correct. 18:05 Good. Yup. 18:06 All right, so we have these items, 18:10 coconuts, peanuts. 18:12 And about this peanut we have already roasted it. 18:15 In case, if you buy raw peanuts, 18:19 please roast it 18:20 because it will not have a good taste. 18:22 So you roast it and dry. 18:24 Yes, roast and dry. 18:25 You don't put any oil, you just roast and dry. 18:26 You roast it in the oven or you roast it in a pan? 18:28 Roast it in the pan. Okay. 18:29 You can do it over the oven also but... 18:31 Does it pop? It doesn't pop. 18:32 It just, it has oil in it so it comes out 18:35 and it already makes it cook well. 18:37 Nice. So, yes, all right. 18:39 So we will add all the ingredients 18:42 into the blender. 18:44 Do we need to do something on the stove 18:46 or that comes later? 18:47 That comes later. Okay. 18:49 Yes, and then coconuts. 18:51 Nice, this one you already broke ahead of time. 18:54 Yes. That's right. 18:56 Thyme. Salt. 18:59 I wouldn't add all the salt right away 19:01 because if you put too much 19:03 then you would not be able to remove it 19:04 so I would put little by little. 19:06 That is very smart. 19:08 And then the chili, okay. 19:10 And let's add some water 19:13 and also it depends on 19:14 how much thick the chutneys should be. 19:18 So people usually add little water 19:21 and then as we go we can add more if you need. 19:23 Okay. 19:25 So, Martin, should we use the regular water 19:26 or the coconut water? 19:27 I was about to say about that. Yay. 19:29 Of course, you're gonna add coconut water. 19:31 That's a good question, Heidi. 19:33 And it has those fiber particles in it, 19:35 but it's all good, it's not bad. 19:37 Just gives you a little extra fiber. 19:39 Exactly, it's insoluble fiber 19:41 so that is good for your health. 19:46 So now add that and then... 19:49 So not a whole lot of water. 19:50 Not a whole lot. Okay. 19:52 Just enough to blend, right? 19:53 Yes, yes, exactly. 19:55 You want this on? 19:56 Yes, please. 19:58 Okay. All right. 20:00 So... 20:04 We'll make some noise here. 20:05 Yes, please. 20:29 So we can see we can add more water to it. 20:31 It looks pretty thick to me, 20:32 but I thought maybe it's supposed to be that. 20:35 It can need more water. 20:36 More? Okay. Go ahead. Okay. 20:39 If I needed the other side. Here you go. 20:42 Not a lot. Just that's enough. Oh, okay. 20:46 I can smell it. 20:48 Yes. 21:07 Nice. All right! 21:08 So it shouldn't be very, very smooth, 21:11 it should be, 21:13 I don't know what term we use for this. 21:16 Somewhat chunky, right? It is. 21:17 Yes, so we will transfer it 21:20 and before I start transferring, 21:24 I can also tell about what should be done here 21:27 with these three ingredients. 21:29 So yes, we light the stove 21:32 and then add olive oil, 21:36 one tablespoon. 21:37 And then once you can feel the heat, 21:40 please add cumin seeds and curry leaves 21:43 so that it could sputter. 21:46 Yes, anything to me with curry just gives it a Indian flavor. 21:50 Yes. I love that. 21:52 Yes. 21:54 I love curry leaves. 21:55 I love the smell of curry leaves. 21:58 One Sabbath, 21:59 one of the sisters in our church, Sister Badeau 22:01 asked for us to bring her a bag of curry leaves 22:04 and so I brought them in my purse 22:06 and all through church service, 22:08 I was smelling these curry leaves 22:11 making me very hungry. 22:14 No, that's not really good. They're so fragrant. 22:15 They are very fragrant, absolutely. 22:18 Curry leaves are... 22:20 Oh, they have a lot of health benefits. 22:22 So they are very good for hair actually. 22:24 Are they really? Yes. 22:26 Yeah, people make natural remedies, 22:27 or natural shampoo, 22:29 no, sorry, natural oil, 22:31 mixing the curry leaves with the olive oil. 22:34 Really? Yes. 22:36 And some people even for their hair color. 22:39 What they do is they add curry leaves and henna. 22:43 Yes. Nice. 22:44 And not only that, 22:46 it is also good for your eyesight. 22:48 It's good. 22:49 Curry leaves are good for our eyesight. 22:51 Yes, so you can hear the... 22:54 It's popping. Pops, right. 22:58 How long would you want to cook it for? 23:00 Once it is mild brown, we can turn it off. 23:02 Oh, so it's just a very short time. 23:04 Yeah. Yeah. 23:05 Probably about a minute 45 seconds to 60 seconds 23:08 should be good. 23:10 Okay. Yeah. You want the leaves to brown? 23:12 No. 23:13 Yes, yes, yes. Slightly. 23:14 Slightly. Oh, it smells good. 23:16 I can smell it. 23:17 The aroma is coming out now. Yes. 23:20 When you heat curry leaves. Yes. 23:22 Yummy... 23:26 It's amazing. Yeah. 23:29 Okay so... 23:30 I think these are good to go. Okay. 23:32 And we turn it off and we transfer this. 23:36 And you put it in here. Nice. 23:37 Yes, to garnish it. 23:39 Oh, it's garnish? Yes. 23:41 Okay. 23:42 I'm a left hander, so. 23:44 Yeah. 23:47 That's good. 23:54 So, yeah, meanwhile I would like to say that 23:56 if you can check the salt, 23:59 if you find it little less, you can add more salt. 24:02 And the good thing about this is, 24:03 if it is very salty, what you could do is 24:06 add little more water to dilute it 24:08 and it is helpful. 24:09 So this is chutney. 24:12 You use it with dosa, idly, as I said before. 24:15 Can you name any American dishes, 24:17 or western dishes? 24:18 Oh, yes. Good question. 24:20 Yes. 24:22 That helps me a great deal. 24:25 The next item which you're going to do, 24:29 you could use that which is cauliflower. 24:31 Zesty lime cauliflower, you could have that with this. 24:34 Nice. 24:35 Well, before we do this zesty lime cauliflower, 24:37 and we'll have you read that... 24:38 Should I put some leaves in it? 24:39 Yes. Yes, yes. Definitely. 24:41 Yes, the leaves are edible. 24:42 I should put some leaves in it. 24:49 That's good. 24:51 So this is really great for vegetable dip, 24:53 you know, really any type of vegetable dish 24:56 that you would like to make. 24:58 If you love coconut, 24:59 you'll love this coconut chutney. 25:01 No, it's fabulous. 25:02 I was a little like, "Well" 25:03 but there's a kick, there's like an after kick. 25:05 I'm just getting that now. 25:06 We better go to the next recipe. 25:10 You want to read that, Martin, 25:11 for the zesty lime cauliflower. 25:13 Zesty lime cauliflower, it has... 25:36 Well, that looks fabulous. 25:37 I like anything with lime. Yeah. 25:39 And a zesty lime sounds really good. 25:40 Absolutely! Yes. 25:41 We like a little bit of spice. Yeah. 25:43 You haven't figured that out yet. 25:45 Me too. 25:48 Flavor, right? Zesty flavor. That's right. 25:50 Heidi is a little bit of spice, is more spice for me. 25:55 Is it really? Yes. 25:56 Now coming from India, you would think 25:58 you would like a lot of spice. 25:59 Yeah, but she prefers more spice actually. 26:01 Wow. Okay. 26:03 That's the nice thing about spice, 26:04 you can always adjust it. 26:06 Absolutely! Absolutely! 26:07 So what I like about this recipe is that 26:09 it's not only spice, it adds flavor. 26:11 That's what we're going for. 26:13 So we're gonna start 26:14 by just mixing some of our ingredients, 26:15 we're going to add the oil and the lemon juice. 26:23 To this we're adding some powder 26:25 as we're adding cumin... 26:26 Nice. 26:28 And we're adding a curry powder. 26:30 And of course, with curry powder, 26:31 you know, you can buy different curry powders, 26:34 different varieties. 26:35 Some are more spicy than others 26:36 so that's one way you can adjust your flavor as well. 26:39 I'm gonna add just a little bit of coconut aminos 26:42 which is a replacement for braggs. 26:46 It's actually made from coconut sap. 26:48 No, I don't even know where you get that. 26:49 Is that a health food store or can you get it on Amazon? 26:51 Certainly in the health food store, 26:52 Amazon sells it as well. 26:53 The brand is coconut secret 26:55 and they make coconut aminos, they make coconut nectar, 26:59 all these coconut products that are raw and delicious. 27:01 It's like a replacement for soy sauce. 27:02 Correct. 27:04 So work for braggs liquid amino... 27:05 Yes, and it doesn't have the sodium, 27:07 which I really, really love. 27:08 So, we can control that a little bit. 27:09 So we're also going to be adding our salt. 27:14 We're going to be adding some garlic 27:16 that again was minced or diced 27:19 and we're gonna be adding some lime zest. 27:22 Nice. 27:23 And we just want to whisk that together. 27:26 And once this is whisked together 27:27 then we're going to put in our cauliflower 27:29 and we're going to coat it. 27:31 Oh, nice. Wow. 27:36 Yummy. 27:37 I like cauliflower. 27:39 Yes. 27:40 Eat vegetables daily. 27:43 And that will give it really good flavor. 27:44 Very much, yes. 27:46 So you just want to coat this to toss it. 27:50 If you have a kid at home 27:52 and they like to cook in the kitchen, 27:53 they can get hands in there and toss it up. 27:56 But, we want this to be well coated 27:59 and we're going to pour it right into our pan. 28:01 Ivan, if you want to turn that on about medium heat for us. 28:05 Nice. 28:06 And then as you're pouring the sauce on it all. 28:10 It coats even more. 28:11 It will be even more coated, even more, exactly. 28:13 Nice. 28:18 Now where do you get your curry powder? 28:21 Is there a certain types of curry powder that you... 28:22 Yeah. 28:25 So we get it from an Indian store local 28:28 near to us in New York. 28:31 However, there are several different varieties 28:33 and depending on what's accessible to you. 28:37 But we use a Madras curry, correct. 28:39 Yeah, so I'm from a city called Madras 28:41 and now it's called as Chennai. 28:43 So we make sure that we get Madras city curry powder. 28:47 Nice. 28:48 We can also get curry powder from some Asian stores as well. 28:51 Nice. Okay. 28:54 It's just starting to get little. 28:55 I can hear the fire starting in there. 28:57 Yes, you could turn it up a little bit more. 28:58 Sure. 29:00 And so we're still just mixing this. 29:01 We want it to be coated well in the pan 29:04 when that flavor cooks in, we want to make sure 29:06 it's cooking into the cauliflower as well. 29:09 Now you all do cooking schools as well, 29:11 not just the pop up restaurant, right? 29:13 We do different types of cooking classes as well. 29:16 We've done cooking schools, we do every month in Manhattan. 29:19 If you know anyone who lives in New York City, 29:22 every month on the second Sunday, 29:23 we offer a free cooking demonstration 29:26 at the Crossroads Seventh-day Adventist Church. 29:28 Oh, praise the Lord. That's free to the public. 29:30 We'll demonstrate three to four items 29:32 and we'll sample everything to the audience 29:34 as well as demonstrating a natural remedy 29:37 and then having some of our products available 29:39 for people who would like to get them. 29:41 And then we do hands on cooking class. 29:44 Some people prefer to actually cook rather than just watching. 29:49 Right. 29:50 So with our hands on cooking class, 29:52 we actually rent a gourmet commercial kitchen 29:54 in New York City 29:55 and there we're able to house 15 students at a time 29:58 and it's called, "Cook With Us". 30:01 So you get to come in and cook with us. 30:03 And we actually cook an entire five course meal together 30:06 with our students 30:08 and they take home all the food they made. 30:10 Wow. Yes. 30:11 You can't even believe that. That's wonderful. 30:13 So I'm getting my own private cook with us... 30:15 Exactly! 30:16 I love that. Yes. 30:19 That's great. 30:20 And so we can see 30:21 the cauliflower is starting to cook, 30:23 we can hear it starting to cook. 30:24 And so once this is done, we'll just put it in a bowl. 30:28 And again as we mentioned, 30:29 this is something that we would serve 30:30 with that coconut chutney. 30:32 The coconut chutney is delicious 30:34 over this zesty lime cauliflower. 30:37 Yeah, I love that. Okay. 30:40 And then of course you can take some limes 30:42 and you can just give yourself some lime wedges. 30:49 So you kind of do the decoration. 30:51 Yes, some people actually 30:52 like to squeeze the lime over the cauliflower... 30:55 I would like that. 30:56 Afterwards and it's very, very flavorful. 30:58 So I'll just put some of these on the side. 31:01 We're waiting for that to finish cooking. 31:03 How long would you normally cook it for? 31:04 Only about five minutes. Five minutes. 31:07 You know, some vegetables like broccoli and cauliflower 31:10 are just not tasty when they're overcooked. 31:13 You know what I mean 31:16 and so we don't want it to be raw. 31:18 We want it to be slightly cooked. 31:20 But, it really doesn't take that much time. 31:23 We can already see that 31:24 the cauliflower is starting to brown a little bit. 31:26 I can see it. 31:27 And so we can see that it's actually cooking. 31:29 It's not just from the sauce. 31:32 Right. 31:34 That's great. 31:37 And I love it with the lime. 31:38 Yes, I do too. 31:41 All right. 31:42 So, Ivan, I think we're ready. 31:43 We'll transfer that to this bowl. 31:45 Well, pretend to cook long enough. 31:48 Can you get it? Yeah. 31:50 Nice. Oh, that smells great. 31:54 Very aromatic, isn't it? Wow. 31:55 Very, very. 31:57 And so then of course you can take your lime wedge... 32:02 And just kind of put it on the side? 32:04 We can put them on the side as we did, 32:05 but we can also squeeze. 32:07 Yes, I love that. 32:09 A little bit of the juice on the top 32:10 and that really will give that zesty flavor 32:13 in addition to the lime zest that we put in... 32:15 Yeah, you already put the lime zest in. 32:16 And the lime juice, yes. 32:19 Oh, that's great. All right! 32:21 Now, I didn't even get a spoon here, 32:22 but I will try it next time. 32:24 Okay. Oh, that's great. 32:26 Let me pick in on the edge. 32:28 I washed my hands. 32:29 You can, we'll let you. 32:36 Flavorful. 32:38 Wonderful. 32:39 Okay, great. 32:41 Let's go to our next recipe. 32:43 Excellent! 32:44 Curry nettle potatoes. 32:45 For this recipe, we'll be using... 33:19 Wow, that looks fabulous! 33:22 Nettles and we're putting stinging nettles in potatoes. 33:25 Yes. Yes. 33:27 Are you familiar with stinging nettles? 33:28 Yes. 33:30 Okay. In case... 33:31 With some pain on me, but... 33:32 Oh, so you had experience with them. 33:35 Little experience with stinging nettles. 33:36 Just want to show to the viewers how it looks. 33:39 Stinging nettle 33:40 and of course, when we pour it on the dish, 33:43 it's not going to sting. 33:44 When you put it in the mouth it's not going to sting. 33:46 So... 33:47 So one of the ways that we neutralize the sting 33:51 is to apply heat or to soak in water 33:55 and so we're actually gonna be making a nettle tea. 33:58 We're going to be boiling water adding the nettles, 34:02 and that neutralizes the sting of the nettles, 34:06 and then you get all the great benefits 34:08 of the nettle tea 34:10 and one of the great benefits, one of my favorite, 34:12 is that it's a little cleanser and it's a blood purifier. 34:15 That's great. 34:17 And I love also that has magnesium 34:19 and lots of benefits. 34:21 Nice. 34:23 Okay, so we're going to make a tea here. 34:24 Yes, so I'm gonna work on the nettle tea 34:26 and what I'm going to do is, 34:27 I'm going to add some water to this pot. 34:33 So we're going to boil five quarts of water... 34:39 To this much dried nettle. 34:41 Yeah. Yeah, that is... 34:43 Yes, and for each quart of water 34:45 if you wanted to make a lesser amount at home, 34:48 for each quart of water you would add a tablespoon 34:52 of the stinging nettle. 34:54 So we got five to six tablespoons in there? 34:55 Yes, that's right. Yes, we do. 34:57 Okay. 34:59 And so we had our water measured out here, 35:01 this should be what we need. 35:05 It is great. 35:06 Okay, so what we wanna do is, 35:08 we don't wanna boil the stinging nettle, 35:10 we wanna boil the water 35:12 and then add the stinging nettle 35:14 because we don't want to boil away 35:16 all the properties of the stinging nettle. 35:18 We just need the hot water, the heat 35:20 to neutralize the sting. 35:21 Okay. Okay. 35:23 So I'll turn this on and get started out, 35:24 if you want to start on the stove. 35:25 Sure. 35:27 All right, so on the stove we have... 35:28 Sorry, before that we have to use the blender. 35:31 So we got to blend these three items here. 35:36 We have the garlic, we have one green chili, 35:41 and then ginger, and then some onions. 35:44 So we're going to blend everything together. 35:46 There you go. 35:50 Okay. 35:53 Ginger gives a good flavor. 35:54 Yes, it does. 35:58 You want the plunger? 36:00 Yes. 36:01 It's gonna be kind of thick probably. 36:03 Let's see. 36:06 All right so. Make some noise. 36:29 It's got a lot of liquid in onions 36:31 or the ginger, there's something... 36:32 Onions. Yeah. 36:34 The white onion usually has a lot of liquid. 36:36 It has a lot of liquid. 36:37 Liquid, yes. Yeah. 36:39 And so before we add the onion to our pan, 36:42 we're going to add our mustard seeds 36:45 and we're going to add our cumin seeds. 36:46 Now the mustard seeds, we have to wait 36:49 until they crackle a little bit. 36:52 Otherwise, it's going to be bitter. 36:53 Oh, I didn't know that. So, the mustard seed. 36:56 I can hear it. It started to crackle. 36:57 Now, what type of oil do you have here? 36:59 This is coconut oil. coconut oil. 37:01 Okay. Yeah. 37:02 Which just adds to the flavor of this dish. 37:03 Oh yes. 37:05 We're also gonna add our cumin seeds. 37:08 Then curry leaves. 37:09 Yes, this is all gonna pop a little bit. 37:11 It is, yeah. 37:13 So what I do is, 37:15 when it starts to pop, I just close it 37:17 so that everything stays inside, 37:19 we don't get hurt, 37:20 the area doesn't look like a war zone. 37:24 Smart, I like it. 37:25 I'm going to mix it a little bit. 37:27 But yes, then we'll cover. 37:29 You can only hear it popping. 37:32 So how do you know if you're going to burn it? 37:34 Like you put the lid on and... 37:35 Of course, it is going to be in sim, 37:37 in low heat 37:38 and then you let it for few seconds 37:40 and then of course you're gonna check it. 37:41 Nice, yeah. Yeah. 37:44 Great so to this we're going to add that blended mixture. 37:53 Okay, I think you're ready, Ivan. 38:03 So the curry leaves only pop so long 38:05 and then they stop popping? 38:06 Yes. Yes, they dry out. 38:08 Yeah. 38:09 Okay. 38:12 You can tell, I don't cook a lot with curry leaves. 38:15 This is a new experience. Yeah. 38:21 And when I was in Kenya, I saw these people, 38:26 they were using stinging nettle, 38:28 the fresh leaves for cancer. 38:31 That is they make tea and they drink it for cancer. 38:35 It has many health benefits. 38:36 It has a lot of health benefits. 38:38 Yes, yes. 38:39 Especially, there was a lady who had breast cancer 38:41 and they were giving stinging nettle. 38:43 It was very beneficial. Okay. 38:46 Wow. You can really smell it. 38:48 Now that brings the ginger out. Yes. 38:50 You can smell the ginger, right? 38:51 I can. Oh, definitely. 38:53 That's great. 38:55 Okay, excellent. 38:56 I just want to stir this a little bit more. 38:57 Sure, no problem. 38:59 To make sure all the flavors are mixed thoroughly. 39:08 Good. Okay. 39:10 Okay, to this we're gonna add our curry powder. 39:12 Curry powder, going in. Nice. 39:17 Mix that in together with the salt. 39:20 Okay. 39:22 Nice. Got it. 39:34 And then you add your potatoes. 39:36 Yup, we're adding the potatoes. 39:40 Or you have to add the tea first? 39:42 We're gonna add the potatoes 39:43 and then we're gonna cover them with the tea. 39:45 With the tea. Oh, nice, I like that. 39:50 So I've added the nettles to the water. 39:52 You bring the water to a boil then you add the nettles. 39:54 Yup, we're adding the nettles 39:55 just stirring that in a little bit. 39:59 And how long does that have to sting for? 40:02 Not too long, you can actually drink it right away. 40:04 The nettles will fall to the bottom 40:07 and then you can drink the tea. 40:09 I mean, of course the longer you keep it 40:10 the stronger it will be. 40:13 You want all of them, Ivan? Ah, sure. 40:15 Is there too many in the, there you go. 40:17 Thank you. 40:20 I'll start adding some liquid here for you. 40:22 Nice. Just... 40:25 Oh, it smells good. Thank you. 40:27 So other interesting point to note about the nettle tea is, 40:33 it can substitute poultry taste 40:38 so this actually kind of tastes like chicken broth. 40:42 You get a little bit of that chicken flavor? 40:43 Yeah. 40:45 Yes, somehow, I don't know how God did it, 40:47 but somehow the nettle tea 40:50 has a little bit of that flavor. 40:52 And so last year we did our hands on cooking class 40:55 in New York City, 40:56 our cook with us on a Thanksgiving version. 40:59 And we made vegan plant-based stuffed mock Turkey rolls 41:04 it was absolutely delicious. 41:06 Did you put in nettle tea? 41:08 We did. We used nettle tea. Yes. 41:10 Yes, and they were stuffed with our cherry banana squash, 41:12 which was amazing. 41:14 That's amazing. 41:15 Well, I know we have to go to our next recipe here, 41:17 but how long would you cook this for? 41:20 Probably about 10 minutes. 41:22 Okay. Yeah. 41:23 And then the potatoes will get soften 41:25 and you will see that the water, 41:28 I mean, it'll get little thicker, 41:29 the whole dish will get a little thicker. 41:31 As the potatoes are cooking the water will evaporate 41:33 and soak in all of that great flavor 41:36 and then you'll have a wonderful dish. 41:38 And I can't eat these raw potatoes, 41:40 but there is one over here, I'm gonna... 41:42 Yes, absolutely, you've got to try it. 41:45 If I can get it without getting it dirty, 41:48 I didn't plan on this sorry, you guys, 41:51 see if I can get that out. 41:53 There we go. 42:00 Oh, that's fabulous. 42:04 I think this might be my favorite dish yet. 42:06 Really? Okay, wonderful. This is really good. 42:08 It's one of my favorite dishes. 42:10 It doesn't have any sting so... 42:12 All right, let's read our next recipe. 42:14 Martin, you wanna read that for us? 42:15 Sure. 42:17 The next one is Kashmiri Pulao. 42:49 So we're making Kashmiri Pulao. 42:51 Now is that a breakfast dish, or is that a dinner dish or... 42:54 It's a lunch dish. 42:55 A lunch, okay. 42:57 And the word Kashmiri 42:59 is actually from the state Kashmir, 43:01 which is in the northern part of India. 43:03 So this is a dish from northern India, basically. 43:04 Yes. Yes. 43:06 And what does Pulao mean? 43:07 Pulao is just kind of a seasoned rice. 43:11 Oh, okay. 43:12 So we're making a seasoned rice from Northern India. 43:14 That is correct. I got it. 43:16 All right! 43:17 All right, so the first thing is 43:18 so we have to toast the nuts, don't add oil, 43:21 just heat up the pan, add some cashews 43:25 and then add these walnuts and then toast them. 43:31 Probably, we can turn off the heat a little bit, please. 43:33 Sure. 43:34 Just leave it on for a few seconds. 43:39 It should get brown, lightly brown. 43:41 Yeah, it should get mild brown. 43:42 And the other thing is we don't add oil yet. 43:45 We didn't add oil yet because, we want to keep healthy, right. 43:49 So it is health kitchen. 43:52 So we're just toasting it 43:54 and then after that we can put it. 43:57 It's starting to smoke, I can see that. 43:59 Yeah. That is correct. Yup. 44:00 So I'm going to transfer this into a bowl. 44:04 Will it fit? 44:05 I think it will fit. 44:09 Ok. 44:10 Oh, yeah, I can definitely see they're toasted. 44:12 Yeah and then we add the oil right now. 44:16 Now we can make it medium heat and then oil. 44:23 Is this olive oil? 44:24 Yes, that is correct, olive oil. 44:26 And then you would add onions. 44:28 Onions are cut in ring shape. I see that. 44:31 Yes, that is mainly for the garnish. 44:36 So we saute that until it becomes golden brown. 44:40 So the other thing is, 44:43 since we're trying to keep things healthy, 44:46 we are going to use the oil 44:47 which would be remaining in the pan 44:51 after we remove the onions. 44:53 That makes sense. Yes. 44:55 So once that is golden brown, we can start adding the... 44:59 And you're soaking rice here right now. 45:00 Yes, that is correct. 45:02 We usually soak it for 30 minutes to 1 hour 45:06 and so that the rice is more fluffier 45:08 once it gets cooked. 45:09 And also gets cooked soon. 45:12 Yeah. 45:13 Okay. Okay. 45:15 So I'm going to be transferring the onions. 45:17 Normally, we do cook them a little longer? 45:19 Yes. Yes, we do. 45:20 Okay, we'll just pretend they're nice and brown. 45:23 All right! 45:26 I get it, so you're going to save the extra oil. 45:28 Yes. Yes. 45:31 Nice. 45:32 You know, how in India we use a lot of oil, 45:36 a lot of ghee, or dairy, it's all these things, 45:39 so we are trying to make it more in a healthy way 45:42 so that everyone can eat, not just, you know. 45:46 Absolutely! Yeah. 45:47 Good. 45:48 All right, great, so we still have oil in the pan. 45:52 And then we start adding cinnamon seeds. 45:56 Now we go to medium heat. 45:57 Sure. 45:58 Caraway, cloves, bay leaf. 46:04 Yeah. 46:05 Cardamom. 46:07 No curry leaves in this one. 46:08 No curry leaves in this one. 46:10 Curry leaves is for the most part a South Indian. 46:13 Oh, I didn't know that. 46:14 So this is North Indians. This is North Indian. 46:16 Yes. Yes. 46:17 Now caraway seeds, he just add caraway seeds, 46:21 they're very good to kill out any germs, 46:26 or any infections in the stomach and intestine. 46:28 Very good. 46:29 It has a very strong taste as well. 46:31 Okay, so we add these next. 46:33 Yes, we just simmer it 46:34 and then we add so that we don't burn ginger powder 46:37 and yes, please continue to mix it. 46:43 And then? And then we add rice. 46:46 Nice. Okay. 46:49 Okay, let's do it this way. 46:52 Yeah. 46:56 Nice. 46:57 And then you obviously add some more water to it. 46:59 Yes, we add four cups of water. 47:05 Oh, it's smelling wonderful. 47:09 Two. 47:11 Okay. 47:14 Three, okay, pour in the bowl. 47:18 That's good. That was wise. 47:20 Kind of smart to do that. Yeah. 47:23 All right, four. 47:24 So once we add it 47:26 and the mixture is done, we close it. 47:28 Do we need these or not? 47:29 Yeah, we do need salt. 47:31 We have the salt right now. 47:33 And then after like seven to eight minutes, 47:37 we add this because what happens is, 47:39 if you add it now itself, 47:41 it would change the color of the whole thing. 47:42 We don't want to be in a different color, 47:45 the whole thing to be in a different color, so... 47:47 And saffron has many health benefits as well. 47:49 Yes, saffron is very good for our skin. 47:51 It's very expensive and very exquisite, 47:53 but it's got great health benefits. 47:55 In fact, saffron is one of the colors 47:57 used in Indian flag as well. 47:59 Now, let's look we got one over here. 48:00 I'm going to take a look at this. 48:03 So this is already cooked, 48:04 you put the onions for garnish, and you did the... 48:06 I like that the nuts on top let me just have a bite 48:08 and we got to run to the next recipe. 48:09 Yes. 48:12 Oh, that's great. 48:14 Different taste, right? 48:17 It's really good. Let's read our last recipe. 48:20 Vegetable Paya. 48:21 In this recipe we'll use... 48:52 Yummy, so is this another lunch dish? 48:54 Yes, that is correct. Okay. 48:56 And yes, we have already the oil starting to heat. 49:00 I can see that. 49:01 We're gonna add onions 49:03 and let it be in it till it becomes brown 49:07 and then we start to add ginger garlic paste. 49:11 So ginger garlic paste needs to be cooked well 49:13 because if we don't cook it well 49:15 what happens is, 49:16 you'll have the strong ginger garlic raw taste. 49:19 We don't want that to happen when you are having Indian Paya 49:21 so, yes, 49:24 and then we add cayenne and turmeric. 49:27 So normally, before we add the cayenne and turmeric, 49:29 you would be cooking it more. 49:30 Yes, that is correct. 49:32 We're just hurrying up for television sake. 49:33 Yes, that's right. 49:35 And then once you mix it well, 49:37 you add steamed or boiled vegetables. 49:41 Nice, doesn't matter what kind of vegetables you use? 49:43 We usually use potatoes, string beans, 49:48 now we have peas, carrots, 49:50 but in India, southern part of India 49:52 what they do is they actually have lamb, 49:55 but we have replaced it with veggies. 49:58 Nice, okay. Yes. 49:59 And what are we adding next? 50:00 Next is tomato paste and salt. Nice. 50:05 So what happens is 50:07 once the tomato paste is mixed, it becomes thick 50:10 so we would add a little bit of water 50:12 so that it'll not burn. 50:15 That makes sense. Yes. 50:17 Sure, go right ahead. 50:19 So you just kind of guess at the water it's hard... 50:21 Yes, yes. 50:25 That's the best. Yes. 50:27 And then you let it cook for while? 50:29 Yes, we let it cook 50:30 so that all the flavors would be combined together. 50:32 Five, ten minutes. 50:35 You can just let it be for like five minutes 50:37 because you just have to see 50:39 if the carrots and peas are done. 50:40 Of course, you're not going to fully cook 50:43 when you steam it 50:45 because cooking part should be done here also. 50:48 Then we add the cashews. 50:50 What we have done is 50:52 we actually have cashews on coconut blended together. 50:55 So just... 50:57 So you already blended it. 50:58 Save that step and we'll put it in. 50:59 Nice, gives it great flavor 51:01 and then the mint is for garnish, the cilantro. 51:04 The cilantro is for garnish. Mint we add it right now. 51:07 And then once it is mixed, 51:10 and then you garnish it cilantro. 51:12 That's wonderful. I'll let you keep working on that, Heidi. 51:14 What we wanna do now is we wanna go to the address role 51:17 for Heidi's Health Kitchen. 51:18 If you would like them to come to your community, your church, 51:21 put on a cooking school 51:23 or if you want more information about the pop up restaurant 51:25 or any of the services that they have to offer, 51:28 I know they also have some wonderful carubies 51:30 and some other things that you can get 51:32 or if you like to financially support them 51:34 here is how you can do, just that. 51:38 Heidi's Health Kitchen is committed 51:39 to offering delicious, healthy, vegan foods 51:42 that are appealing to the senses. 51:44 If you'd would like to know more 51:46 you can write to Heidi's Health Kitchen. 51:48 Post Office Box 232, Babylon, New York, 11702. 51:54 That's Heidi's Health Kitchen, 51:56 Post Office Box 232, Babylon, New York 11702. 52:01 You can call 631-663-3128. 52:04 That's 631-663-3128 52:08 or visit them online for events, food, and more 52:12 at Heidi'sHealthKitchen.com. 52:14 That's Heidi'sHealthKitchen.com. |
Revised 2017-11-20