Today Cooking

Heidi’s Health Kitchen

Three Angels Broadcasting Network

Program transcript

Participants: Jill Morikone (Host), Heidi Tompkins, Ivan Raj, Martin Raj

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Series Code: TDYC

Program Code: TDYC017081A


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.


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Revised 2017-11-20