Today Cooking

Three Angels Broadcasting Network

Program transcript

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Series Code: TDYC

Program Code: TDYC017082A


00:01 I want to spend my life
00:07 Mending broken people.
00:12 I want to spend my life
00:18 Removing pain.
00:23 Lord, let my words
00:29 Heal a heart that hurts.
00:34 I want to spend my life
00:40 Mending broken people.
00:45 I want to spend my life
00:51 Mending broken people.
01:06 Hello, I just want to welcome you
01:07 to another 3ABN Today Cooking Program.
01:11 My name is Jill Morikone.
01:12 And, just, we are so delighted
01:14 that you've taken time from your day to sit down,
01:17 to copy these recipes,
01:18 and to learn from some incredible Christians
01:21 and incredible cooks.
01:23 Our special guest today is Heidi's Health Kitchen.
01:26 And we first became acquainted
01:28 with Heidi's Health Kitchen several years ago.
01:31 And we've been so blessed.
01:32 I know my husband Greg and I,
01:34 and the entire ministry here at 3ABN
01:36 has been blessed by their ministry,
01:38 by their heart for evangelism, and their food,
01:41 they have great food.
01:42 So I'm so excited to introduce to you today,
01:45 Heidi Tompkins and Ivan Raj.
01:47 And we're so glad both of you came,
01:49 from New York over here to Illinois,
01:52 to share your talents and your gifts
01:54 with our 3ABN family.
01:56 We're glad to be here. Thank you.
01:57 So tell me, I know you are not a stranger to 3ABN,
02:00 but may be someone's watching for the first time,
02:02 and they've never heard about Heidi's Health Kitchen.
02:04 So what is Heidi's Health Kitchen all about?
02:06 Sure.
02:07 So Heidi's Health Kitchen is a Health Food Ministry.
02:09 We give cooking classes,
02:10 health lectures, and Bible studies.
02:12 And we also specialize in frozen desserts
02:16 which we'll be making today.
02:18 Yummy.
02:21 We also operate a Pop-up restaurant
02:23 in Manhattan and Long Island as well.
02:25 Okay, so how long is Heidi's Health Kitchen
02:27 been in operation, Ivan?
02:28 For the last three years. Okay.
02:30 And actually, it's right now three and a half years
02:32 and we've been offering Bible studies to people
02:34 in different parts of the planet
02:35 through phone.
02:37 And our business
02:39 which is Heidi's Health Kitchen supports our ministry.
02:42 Our Bible work. Amen.
02:43 Isn't that wonderful?
02:44 Because God has given you this business model,
02:46 and of course, healthy eating helps clear our minds,
02:49 so we can hear the voice of God,
02:51 but then that helps support the Bible work.
02:52 Amen. Absolutely.
02:54 I remember you'll came...
02:55 We had a winter camp, may be this is down in Florida.
02:56 Yup. Yeah.
02:58 And you came.
02:59 I think that was the first time we really connected.
03:01 And Heidi said,
03:02 "I've got these great carubies I'm gonna bring."
03:03 And we've got some here, they're fabulous.
03:06 You have all different types of carubies.
03:07 Praise God. Yes, we do.
03:08 This one is black forest
03:10 and what are the some of the other kinds?
03:11 So we make an original, which would just be a carob.
03:13 We make a salted almond,
03:15 we make black forest which is our top seller,
03:18 we flavor it with sweet almond oil
03:20 and there is a cherry in the centre of each peace.
03:23 And we also make cashew coconut,
03:25 which is my personal favourite.
03:26 Pistachio. Coconut.
03:28 And mint chip. Nice.
03:30 I'm not sure I've ever had that cashew coconut,
03:32 I've had a nut lovers one.
03:34 So maybe would it have been in there, okay.
03:35 Okay, it's in there. It's the square.
03:37 Okay, the square one, nice. Now that's wonderful.
03:39 And today, we're doing
03:41 all kinds of yummy frozen desserts, aren't we?
03:44 Yes. Delectable desserts?
03:45 Delectable desserts.
03:47 Let's take a look at what we will be making today.
03:49 We're starting with the Carob Nut Clusters.
03:51 Boy! That looks good.
03:53 Yummy!
03:54 And Raw Peanut Butter Balls.
03:58 Yup, we sell those. Those are our favorite.
04:00 Nice. And Carob Nut Butter Cups.
04:02 Oh, those are cute.
04:05 And these are all frozen.
04:06 Yes. Yes.
04:08 Nice.
04:09 And Berry Tart Squares. Look at that.
04:10 That's really pretty. Yeah, those were pretty.
04:12 Yes, nice. And all...
04:14 And Raw Ice Cream? Yes.
04:15 Yes, Raw Ice Cream Sandwiches. Sandwiches.
04:18 'Cause, you know, we all love ice creams sandwiches, right?
04:20 Of course.
04:21 But we want to have them healthy.
04:23 Nice and I don't know how to pronounce the last one.
04:25 Last one is called Payasam,
04:28 which is actually a South Indian
04:30 delectable dessert.
04:31 Nice.
04:32 So we got to have, I guess, American Cuisine,
04:34 and then we have to add in the Indian, right?
04:36 Correct.
04:38 So all of these desserts that we're making today,
04:40 are they all raw?
04:42 They're not all raw. Okay.
04:43 But they can be, they can be made raw.
04:45 Nice. Except my dessert.
04:47 So there are variations
04:48 that you can do it to make them raw.
04:50 Okay, wonderful.
04:52 That's great. So let's get started.
04:53 We're gonna read our first recipe,
04:56 and let's read that for the Carob Nut Clusters.
04:59 Yes, so for the Carob Nut Clusters we need...
05:21 Nice.
05:22 So what are Go-Fig Grounds?
05:24 So Go-Fig Grounds...
05:25 So we sell a coffee substitute that's called Go-Fig.
05:31 And instead of being made from dry roasted coffee beans,
05:34 it's made from sun dried and roasted figs,
05:36 and then they're ground.
05:38 And you brew it just like coffee.
05:39 It's not instant,
05:41 so you have to brew it or steep it,
05:43 but it's made entirely of figs.
05:45 Really? Yup.
05:46 Boy, that's incredible. So where do you get the ideas?
05:49 You know, if I went to the kitchen,
05:50 I said, "Well, I'm gonna create something."
05:53 It would not may be, be such a good thing.
05:55 So where do you even get the idea to say,
05:56 "Well, I can use figs
05:58 and this can become a coffee substitute."
05:59 You know, to be honest, I really just pray.
06:01 Wow!
06:02 Even with the Carubies,
06:04 we started with one flavor which is today our crunch,
06:06 it looks like a little Nestle's crunch bar.
06:08 And I had shared them with Ivan, and he said,
06:10 "Okay, this is great,
06:12 we got to do something with this."
06:13 And I said, "Okay, I'll pray about other flavors."
06:15 And I prayed, and God gave me every single one.
06:18 Well, you know, that's a gift, I mean, obviously...
06:20 It's a real blessing. It is.
06:22 And that's, when we cook
06:24 and we see God's blessing continually,
06:26 we know this is His plan.
06:29 But, you know, I could get in the kitchen,
06:30 and I could pray,
06:31 and I might not come up with the same inspiration.
06:33 So that means that God has given you a gift
06:36 and you are using the gift He's given you for that.
06:38 Amen. True.
06:39 So let's see how we make these. Sure.
06:41 So for this we just want to ground up the Grounds
06:44 a little bit more.
06:45 They are pretty fine. Can I smell?
06:46 Oh, sure. That's the fig.
06:48 Oh, yeah! Yeah.
06:50 Boy, that's great. It's real tasty.
06:51 We serve it cold in the summertime
06:53 in our Pop-up restaurant, iced.
06:55 And we serve it warm or hot in the winter-times.
06:58 Nice.
06:59 So we're just gonna give these a quick buzz in the blender.
07:01 We just want to get the Grounds a little bit fine.
07:06 Okay, and then to that,
07:08 we're going to start adding our other ingredients.
07:12 See the powder. Sorry.
07:13 Well, I see the powder going on.
07:16 So we're gonna go ahead
07:17 and add our coconut oil, melted.
07:21 Then we're gonna add our maple syrup,
07:22 we always want to add the liquids first in it,
07:25 just like this.
07:28 This is actually gonna create a fairly tight carob,
07:31 that we're then just gonna dip the almonds into.
07:34 Nice, okay.
07:35 So we're gonna add our carob powder.
07:37 Yeah, and that's gonna get a little powder going on too.
07:41 And then we're adding a little bit of cinnamon.
07:44 We try to use when ever possible,
07:46 Ceylon cinnamon, it's much less irritative,
07:49 and it gives that flavor as well of cinnamon.
07:53 But it's a much healthier cinnamon
07:54 if you're going to use one.
07:56 Okay, so we're going to blend this.
07:59 Nice.
08:03 We got to make sure the lid's on tight.
08:05 We got some powder going on. Yeah.
08:07 And it's gonna be tight,
08:08 but we're just gonna have to try to mix it up
08:10 as quick as possible.
08:25 Okay, and then we're gonna spoon
08:26 that into our bowl.
08:31 Got it?
08:32 Yes, let me just get all those...
08:34 Got to get everything off of it.
08:36 So for our viewers at home,
08:38 if you're looking to make a carob sauce,
08:40 you know, like a chocolate sauce,
08:42 such a simple and easy recipe.
08:45 Yeah, that's wonderful.
08:47 Now it doesn't look like a mousse,
08:49 it looks more like a sauce.
08:50 Yeah, it is a sauce.
08:51 Yeah, it's a very, very thick, very thick sauce.
08:53 Nice.
08:58 So we're gonna scrape as much of this out as we can,
09:01 however I don't spend too much time scraping
09:04 this out because...
09:05 There's a reason.
09:06 What I love about this most is,
09:09 now we're making a little mocha drink.
09:11 Oh! oh, yes. Oh, yes.
09:12 So we're gonna add some milk
09:14 just like how we would normally clean our blender with,
09:17 you know, water and soap.
09:19 Before we do that,
09:20 we don't want to let any of this to go waste.
09:23 That's right.
09:24 So we're gonna make a little drink.
09:33 Oh, yeah,
09:34 all that's good stuff, I mean it.
09:57 All right. Nice.
10:00 That's fabulous,
10:02 that's a great way to get it off.
10:03 So we didn't get it all there, there's still some in there,
10:06 but...
10:08 But if you're doing at home, you could do that.
10:09 Yes, exactly.
10:13 Nice.
10:14 All right, so give that a try. Yeah.
10:17 And we'll keep working on these.
10:19 So what we're gonna do is we're gonna put our almonds
10:22 right into the carob mix.
10:24 Oh, that's fabulous.
10:25 That is a very good drink. Mm-hm.
10:28 Tasty, right?
10:29 Oh, very, this is beyond tasty.
10:31 I'm having the rest of this.
10:34 Like, you know a little chocolate milk
10:35 for your kids, right?
10:36 Or a carob milk or something like that.
10:38 That's great.
10:40 Oh, so you're mixing almonds right in it.
10:41 Yes, yes.
10:43 So if you wanted to do,
10:44 if I were gonna do the other versions,
10:45 if I was gonna do a cherry or a macadamia,
10:47 I would split this up into three bowls,
10:49 put, you know, the nut or the cherry in each,
10:51 I don't mix them together.
10:53 And then we just cover them,
10:55 and then we just spoon them out.
10:58 Oops, spoon them out, and put them on a sheet.
11:02 Quick tip.
11:03 We got to do it quickly
11:05 because the coconut oil will start to get hard.
11:08 It's gonna harden. Yes.
11:10 Yes.
11:11 So okay, that's a great tip.
11:14 So you got it on some parchment paper and then...
11:16 Yup, parchment or freezer paper will work.
11:19 And it goes in the fridge, freezer.
11:20 It can go in the fridge, I prefer the fridge,
11:22 because the first time I made this up,
11:25 I put it in the freezer,
11:26 and then when I went to bite on the nut,
11:28 I thought I was gonna break my tooth.
11:30 So you could certainly put it in the freezer
11:32 for may be like 10 minutes to harden the Carob,
11:34 and not freeze the nut.
11:36 Nice. This is really good.
11:38 I'm gonna try one over here. Yes, give one a try.
11:40 These were in the fridge, right?
11:42 Yup.
11:43 So it's a tasty little treat that you can make
11:45 for your family or your friends.
11:47 Doesn't take much time at all. Mm-hm.
11:50 That's beyond tasty, that's really good.
11:52 This is my day. Praise God.
11:55 Let's go to our next recipe.
11:56 You want to read that, Ivan, for us.
11:58 Sure.
12:16 So these peanut butter balls is a creation,
12:19 you came up with, Ivan?
12:20 Yes, by God's grace, yes.
12:22 So not just Heidi comes up with,
12:24 Heidi comes up with recipes but you do, Ivan.
12:26 Yes.
12:28 That's a whole miracle story about Ivan cooking which,
12:31 just to summarize briefly,
12:32 when we started Heidi's Health Kitchen,
12:34 Ivan had never cooked before
12:35 or never even been in the kitchen.
12:38 And he was very adaptive,
12:40 he learned very quickly which was,
12:41 I was very grateful for, He was a real blessing to me.
12:44 But, you know, there's a quote in the Spirit of Prophesy,
12:47 I believe it's in Counsel on Diet
12:49 and Foods that says,
12:50 "Anyone who earnestly seeks the Lord
12:53 wanting to make wholesome nutrition recipes,
12:56 the Lord will answer that prayer."
12:58 And so that was paraphrasing,
12:59 but that's basically what it says.
13:01 And Ivan now makes unbelievable food.
13:06 We've had Indian dishes that, at other restaurants that,
13:09 you know, weren't may be plant-based,
13:11 and I've said, "Oh, I really love this."
13:13 And he's made a plant-based
13:14 better than the other restaurant.
13:16 Wow.
13:17 And so God has really given him an amazing gift as well.
13:19 Praise the Lord. That's wonderful.
13:20 Yes. Amen.
13:22 Okay so what do we do here?
13:23 Okay, so the raw peanut butter balls...
13:27 There you go. Okay, sorry.
13:30 Food processors are always difficult
13:31 to figure out.
13:32 Yeah. They are all different too.
13:34 Different, yes.
13:35 So I'm gonna be adding almonds first.
13:38 And it's actually one and a quarter cup of almonds,
13:43 actually.
13:45 And pouring this here, and then we got to break...
13:49 Just got to break those up.
13:50 Okay. Yeah.
13:53 All right, let's see...
13:55 Other side. Okay.
13:57 Nope, other way, just, it clicks in the other way.
14:01 This way? Yes, that way.
14:03 Sorry, it's totally opposite from ours at home.
14:09 So we have to pulse it just a little bit,
14:13 just a little bit, and then, sorry.
14:17 No, you're good.
14:18 And then we're going to add some Medjool dates to it.
14:20 Oh, I like Medjool dates.
14:22 And these are little dry Medjool,
14:26 and so I'm gonna put few of them here.
14:29 You've already pitted them. Actually it's plenty.
14:31 Yeah, already pitted them. Pitted medjool.
14:32 Okay, that's important.
14:34 Yes. Yes.
14:35 We'd be having a mess if we had pits in there.
14:38 Yeah, okay.
14:39 So we're going to process it again.
14:43 Thank you.
14:52 All right.
14:54 Next is, just I'm going to add
14:55 a little bit of the vanilla flavoring.
14:57 Nice.
14:58 And just process it once more.
15:02 This is a very quick and very easy recipe.
15:06 So I'm sure everybody can make this at home.
15:08 All right.
15:11 Process it a little bit more.
15:15 All right, and then...
15:17 So you still got some pretty good chunks in here.
15:18 Yeah. Okay.
15:20 Yes, yup, and once we add these others,
15:21 then we'll let it run until it congeals together
15:24 and breaks down the rest.
15:25 So Tahini is going in now. Nice.
15:28 And then after this...
15:31 Okay, let me scrape off a little bit here.
15:36 Tahini will give a really good flavor.
15:38 It sure does.
15:40 And then peanut butter,
15:42 make sure you get the oil also on the peanut butter.
15:46 Now this looks like natural crunchy peanut butter
15:48 is what you're doing.
15:49 It is, yes. Yes.
15:51 We like crunchy,
15:52 and that just adds to the texture.
15:54 It would indeed.
15:56 Okay, all right.
15:58 And then, I'll let it run.
16:04 Just want to help it a little bit.
16:05 Looks like it's getting in a, stuck in a side there.
16:08 Yeah.
16:10 So I'll help it a little bit. Whoo! Smells good.
16:15 It's that peanut butter. Greg would love this.
16:17 He likes anything with peanut butter.
16:19 Nice.
16:21 We have some for him then.
16:23 He'll be delighted. We need to run this one?
16:24 Yes.
16:28 I'm wearing my gloves.
16:32 It's not cooperating very well.
16:33 It's just sticking on one side.
16:39 We try it one more time?
16:40 Sure. Yeah.
16:52 So normally you'd blend it a little more.
16:54 Yeah, little bit more. Yes, absolutely.
16:56 Okay.
16:57 Okay, so I'm gonna transfer this
17:00 into the bowl.
17:02 I'll just show you what I do just with this one set.
17:07 We can actually roll this into a ball.
17:09 Oh, nice. I like that.
17:13 Or if you're not used to using your hands or fingers,
17:16 and then you can use your scooper.
17:18 Ice cream scooper.
17:20 Which is what I'm going to be using
17:21 to make 350 raw peanut butter balls
17:24 for the camp meeting at the 3ABN.
17:26 That's right, yeah.
17:28 We brought Heidi's Health Kitchen
17:29 in to do food for camp meeting,
17:30 so that's a blessing.
17:32 Yes. Nice.
17:33 So that's how we got to line it up.
17:35 And then they go in the fridge? Fridge.
17:36 Yup, this can refrigerated.
17:38 And how long do they going to sit in the fridge for?
17:41 Probably about 20 minutes to half an hour.
17:43 So they're really pretty simple.
17:44 Yeah, just firm up.
17:46 And we have some here, I'm gonna grab off of your...
17:47 Absolutely, go for it.
17:51 Mm, that's very good.
17:57 Excellent. Thank you.
17:59 Good. They are very popular.
18:01 Yeah. I can see why, absolutely.
18:03 It has a lot of protein as well in it from the peanut,
18:05 I'm sorry from the nuts,
18:07 and the peanut butter, Tahini.
18:08 Yeah, that's the Tahini.
18:10 Lot of proteins.
18:11 This is very good, let's go to our next recipe.
18:14 We're going to make Carob Nut-Butter cups.
18:18 For the shell ingredients...
18:36 For the filling ingredients...
18:42 I think this is my day because I love desserts,
18:45 and these, look almost like Resee's peanut butter cups.
18:49 Yes, they are very much like a Resee's peanut butter cup.
18:51 Are they really? Except for with Carob.
18:53 Nice. Instead of chocolate.
18:55 Yes, so we are gonna do a little layer going on.
18:57 Yes. Yes, we'll show you how to do it.
18:59 Good.
19:01 Great, so the first thing we're gonna do is mix
19:03 some of these items into a food processor.
19:06 This will give us our chocolate or Carob layer.
19:10 Yes. The outer covering.
19:14 So we got Tahini.
19:16 Yeah, we're using coconut cream.
19:19 And the way that you make or that you get coconut cream
19:22 is you take that can of coconut milk,
19:25 as long as it doesn't have emulsifiers,
19:27 and you stick it in fridge over night.
19:28 And it separates.
19:29 It separates, and we're using the cream,
19:31 that's exactly right.
19:32 Yeah. Oh, that's great.
19:34 And so that just gives a thickness and a texture
19:36 that we really need.
19:38 And just have it gets real thick in the fridge,
19:41 then this will keep this thickened up as well.
19:43 Yeah, maple syrup. Maple syrup.
19:47 We're adding our carob powder. Nice.
19:53 We're adding that vanilla cream stevia,
19:55 if someone can't find that,
19:56 they could use regular stevia with a vanilla flavor.
20:00 Nice, okay.
20:03 Okay.
20:05 A little bit of salt. Little bit of salt.
20:08 We'll get that mixed up.
20:22 Okay, I'm just gonna scrape down
20:23 the sides a little bit
20:25 because we really need that coconut cream.
20:26 Yeah, 'cause that's really your thickening agent.
20:29 Correct, yes.
20:32 And so we use the coconut cream in a lot of frozen desserts
20:35 because it really helps with the texture
20:37 and with the hardening.
20:39 And, you know what, the flavor,
20:40 the flavor of coconut is just fabulous.
20:43 Yes, who doesn't like coconut, right?
20:48 Hope no one's allergic, that would be horrible problem.
20:57 Okay, that's good.
20:58 So now, we're going to use a pastry bag for this.
21:02 If you didn't have one,
21:04 you could just spoon it into the cups.
21:09 What we did was we used a mini muffin pan
21:13 and we lined it with candy cups.
21:15 Nice.
21:17 And so we're gonna make them in candy cups
21:19 just like how
21:20 our Reese's peanut butter cup is in a candy cup.
21:22 I love it. Yeah.
21:24 It's great.
21:25 Okay, so we're just want to get all this good stuff off,
21:28 put that there for the moment,
21:29 and I will transfer this to our pastry bag.
21:34 Nice.
21:37 It's a great idea to stick it in the cup, I like that.
21:39 Yeah. The pastry bag in the cup.
21:41 It makes it a lot easier. Oh, yes.
21:44 To work with.
21:46 Yeah. Less messy.
21:47 Oh, yes.
21:50 Okay, so this is gonna be our bottom layer.
21:52 So, it's also gonna be our top layer,
21:54 so we want to get all of that.
21:57 Okay.
21:59 When we started Heidi's Health Kitchen,
22:01 we actually started of making desserts first.
22:04 Is that, was that your first...
22:05 One of our...
22:07 Yeah. Okay.
22:08 And then later on, of course, God gave us opportunities
22:10 to even start catering to Adventist Churches
22:14 and some corporate companies as well.
22:17 That's wonderful.
22:18 And you also do cooking schools.
22:19 Yes, cooking classes.
22:21 Yes. Amen.
22:22 Okay, so being in the pastry bag,
22:25 it's going to be a lot easier to work with,
22:28 and let me just grab this up here.
22:32 See you put just a little bit in the bottom of each one.
22:34 yup, we're gonna put a little bit
22:35 in the bottom of each.
22:37 I love it.
22:42 Nice.
22:43 So you make your Carubies like this with your pastry bag?
22:46 We do.
22:49 That's a lot of work.
22:52 Yeah, I love it.
22:56 Nice.
22:58 Okay. All right.
23:00 Okay so...
23:01 So now we're gonna make the peanut butter filling.
23:03 And of course, you can use your nut butter of choice,
23:05 we are gonna save the rest of this
23:08 because this is also our...
23:10 Your topping. Topping, yes.
23:12 So what I'm gonna do is I'll stick this
23:13 in the fridge right now.
23:15 That would be great.
23:16 While you work on the peanut butter filling.
23:17 Yes, okay.
23:19 And so for the peanut butter filling,
23:21 we're just mixing our nut butter
23:23 with maple syrup.
23:25 Let me get that nut butter in there to a bigger bowl.
23:29 Are we using the food processor again?
23:31 No, we don't need to.
23:32 This part can be done by hand.
23:38 Okay.
23:40 And we just want to keep working this
23:42 until it's all mixed in together.
23:44 Maple syrup sweetens up the nut butter a little bit
23:47 and loosens it up a little bit,
23:48 so it's easier to work with.
23:49 Yes, 'cause the nut butter would be very stiff.
23:53 Yes.
23:54 I like that.
23:56 And then this helps with the texture too
23:57 when you're freezing
23:58 so that the nut butter is not so solid that,
24:00 you know, break your tooth when you bite into it.
24:04 That would be horrible. We don't want broken teeth.
24:06 That's right.
24:07 So where did you come up
24:08 with the name Heidi's Health Kitchen?
24:10 You know, that's an interesting story.
24:12 So actually Ivan and I were fasting and praying
24:15 about the name.
24:17 And Ivan called me after,
24:20 you know, towards the end of our fasting,
24:21 he said, "God gave me the name."
24:23 And prior to that, he was thinking
24:24 the name should be something like,
24:26 you know, New York Carubies, or New York something.
24:30 'Cause you wanted New York?
24:31 The New York City to be in there.
24:33 But God had a completely different idea.
24:37 So that's how Heidi's Health Kitchen,
24:38 but when I called her and said,
24:40 "Hey, this is the name, we're gonna have..."
24:41 It was the name Heidi's Health Kitchen?
24:42 Was that...
24:44 Yeah, that's the name God gave him.
24:45 Yeah, but then she said, "Oh, interesting.
24:46 When I was eight years old,
24:48 I had a cook book and I named it
24:49 Heidi's Kitchen, so..."
24:51 Isn't that neat? God puts a dream years ago.
24:53 Yeah. Yeah.
24:54 You know, in your heart something,
24:56 and then all of a sudden
24:57 He works to bring that dream to fruition.
24:59 Amen, it's so true that God gives us
25:01 the desires of our heart.
25:03 And He added the health message in there
25:04 which we're just thrilled about.
25:05 Amen.
25:08 So let me go get that. Sure, yes.
25:09 Normally you would let it sit
25:11 for how long before you get it paint?
25:12 Probably about five to ten minutes
25:13 in between each layer.
25:15 Okay, well it hasn't been that long,
25:16 but we're pulling it out.
25:17 That's okay, we'll do it anyway.
25:23 Okay.
25:25 Okay, so now we're going to do just...
25:28 Put it in the middle. Put a little bit in the centre.
25:30 Got it. Yeah.
25:31 Nice. I like it.
25:36 Yeah.
25:39 That's great.
25:40 And then you'd put this on the top?
25:41 And then we're putting that on the top,
25:43 so, Ivan, if you want to...
25:44 You can do the rest of these, and I'll switch to this one.
25:47 I'm just gonna...
25:50 Let's see, do we...
25:51 Can I use that green spatula? Yeah.
25:53 I'll just wipe that off.
25:54 If your pastry bag gets uneven
25:58 or if you need to move things down,
26:00 you can just scrape it, scrape it down.
26:03 So I'm gonna scrape this stuff down,
26:05 'cause we need...
26:06 You need it at the tip. We need that, yeah.
26:09 You need all of it.
26:10 We need it, oops, there we go.
26:11 It's starting to come out. It's ready.
26:15 And so then we're just gonna go around this
26:17 and we're gonna cover.
26:19 Nice. I see that.
26:21 And normally you'd have it sit 10 minutes
26:23 in the fridge between the time.
26:24 Correct, and it would be hard.
26:25 But this is still liquid enough that it will fill in,
26:28 you know, it will fill in all of that.
26:31 That's great, now you store them
26:32 in the fridge or the freezer?
26:34 These actually can be just refrigerated.
26:37 With the coconut cream in there,
26:38 they're gonna get nice and firm.
26:40 Nice.
26:42 So I got one here. See if I can break off.
26:51 Oh, this is good.
26:53 Those are the super-sized version.
26:57 Does that mean I can't eat all this?
27:01 That's great, I love that.
27:03 You got to share the rest with Greg.
27:04 I'll do that, we will split this one,
27:06 that's fabulous.
27:07 Let's go to our next recipe here.
27:09 You want to read that for us, Heidi?
27:10 Our next recipe is Berry Tart Squares.
27:13 And for this recipe, for the base we'll be using...
27:26 And for the filling,
27:28 the berry layer filling, we need...
27:40 Yummy, think of all those berries in there.
27:42 Yes. I love that.
27:46 And it looks so pretty.
27:47 Yes, I love the color of it, right?
27:49 Me too.
27:50 Absolutely. Perfect.
27:51 So we have both,
27:53 we've got the processor and the blender going on.
27:54 Yes, we need a couple of machines here.
27:56 We're gonna use the food processor
27:57 for the base,
27:59 and the vitamix or a blender for the filling part,
28:02 and we're gonna show you how to put it together.
28:04 Yay.
28:05 So well, I'm adding the base ingredients,
28:07 Ivan will be putting the filling ingredients
28:10 into the vitamix.
28:13 And the most important part of this base recipe
28:16 is that we need dates and we need coconut oil.
28:19 That is what will make it stick together.
28:22 And...
28:23 So you've the oats and the almonds
28:25 and the medjool dates.
28:26 Yes, yup, those are the keys to this base.
28:32 Nice.
28:34 I like it. And that's the coconut oil.
28:36 Yes.
28:39 This is coconut oil as well. Okay, good.
28:43 Nice.
28:44 So over there, Ivan, you're just putting,
28:46 you have coconut...
28:47 Yes, and the berries and...
28:49 You use fresh, frozen...
28:51 We use frozen for this.
28:52 It's a frozen dessert
28:54 because it helps it to freeze up a little bit more.
28:55 If you're doing it at home and you had fresh berries,
28:58 you would just need to leave it in the freezer
29:00 probably over night.
29:01 But when you use frozen berries,
29:03 then it'll firm up and thicken even quicker.
29:06 Yeah, well, that's great.
29:07 So if you're making it in a hurry,
29:09 use frozen berries.
29:14 Okay, so I'm gonna start getting this going.
29:34 Okay, that's good.
29:36 It really doesn't need a lot of breaking up.
29:38 We just want it to be a crumbly...
29:40 This is like a crumb topping or crumble base?
29:43 Crust yeah, a crust or our base.
29:46 And so we're going to show you a couple of different ways
29:47 to do this.
29:49 One of my favorite ways is to make little mini tarts.
29:53 Ooh! Yes.
29:55 Or we can put these items into a bread loaf pan
29:58 and then when it's frozen,
30:00 we will just pull out our freezer paper,
30:03 and then just slice it with a knife
30:04 to make squares.
30:06 Oh, that's a great idea.
30:07 So a couple of different ways to make it,
30:08 and it's really, really fun and easy.
30:10 So while you take this of, Ivan is gonna blend over here.
30:13 Yes.
30:29 Nice, okay. Okay.
30:30 Great, so the filling is ready.
30:33 So basically what we're gonna do is,
30:34 we're gonna put a little bit of this
30:35 into the mini tart pan or the mini muffin bowl.
30:40 Now you don't want to use any little liner or something.
30:42 It's not needed.
30:44 When these come out of the freezer,
30:46 all you have to do is take a butter knife,
30:48 and rub it around the ring, and it lifts it right up.
30:51 Nice. Yeah, it's so easy.
30:54 So we're gonna put a little bit of this in each.
30:58 Usually I use about a teaspoon in each of these.
31:02 So we're talking little. Yeah, little.
31:05 And then you just, you can use your fingers
31:07 or you can use the back of a spoon,
31:09 and you're going to press them down.
31:11 And then in the loaf pan, we're going to just pour,
31:16 let's see, we're gonna pour some of this crust in.
31:21 Nice.
31:23 And we're going to do the same thing
31:24 and press it down.
31:26 It's a great crust. Yeah.
31:28 Nice crumble. Healthy.
31:31 Sweet with the dates. Oh, yes, that's right.
31:35 It's excellent, so we need a little bit more.
31:36 You just Want to fill all the corners.
31:38 Okay.
31:42 Nice.
31:44 And then all you do is pour the filling on top
31:48 and stick it in the freezer.
31:50 For that's perfect. It's pretty quick to make.
31:52 It just need some freezing time.
31:54 So if you just plan in advance.
31:57 Nice. Oh, that's great.
31:59 So you can pour most of it there, Ivan.
32:00 We will leave a little bit
32:02 for some of the little mini tarts.
32:04 Okay. Nice.
32:05 Just pour right over the top.
32:07 You know what, it looks like a smoothie.
32:08 It does, right?
32:10 Looks like a nice berry smoothie going on.
32:11 It does look like a smoothie.
32:13 Okay, so I will spread this out.
32:15 And then, Ivan, you could just a little bit
32:18 into these cavities.
32:23 You want this?
32:25 Yes, that'd be great.
32:28 I love that, so you just pour it
32:29 till it fills up to the top.
32:31 Yes, you just stalled it up.
32:32 Yup, and this,
32:33 you just want to smooth out to the edges.
32:36 Now this one, when it comes out,
32:38 you can pull it out 'cause of the paper.
32:39 Yes, exactly.
32:41 So this one you want to use freezer paper for sure.
32:43 Okay.
32:44 'Cause then you just pull it out
32:45 and it's so easy.
32:47 I love that. So easy to cut.
32:48 And we have some that are all done over here,
32:50 I'm gonna grab one.
32:51 Yes, for you. Yeah grab a mini.
32:53 Nice.
32:54 So this is like one of the ones from the cup cake.
32:56 Exactly.
33:01 Oh, that's very good. Excellent.
33:04 Berries have a lot of antioxidants as well,
33:06 so they are very healthy.
33:08 So you can eat dessert and feel good
33:10 while you eat dessert.
33:11 Is that what you're telling me? Exactly, yes.
33:13 You know, when we started Heidi's Health Kitchen,
33:15 I felt like, you know, so many of these desserts
33:18 are filled with sugar and calories
33:20 but empty calories.
33:21 So we need to make whole food plant based desserts
33:25 that actually will give us nutrition
33:27 instead of empty calories.
33:29 Oh, that's incredible, it's very good.
33:31 So when you do cooking schools,
33:32 do people get their hands in and get to work with it or...
33:35 In Cook with Us programs, yes.
33:38 When they do the Cook with Us program
33:39 which is our hands-on cooking class,
33:42 we do cooking demonstrations
33:43 where people sit in the audience,
33:45 and they watch what we are doing,
33:46 they get a sample of what we are making,
33:48 they get to taste it, they take home the recipe.
33:51 But in our Cook with Us program,
33:52 it's a hands on cooking class,
33:54 we rent a gourmet commercial kitchen
33:55 in New York City,
33:57 and we can house up to 15 students,
33:59 and they come,
34:00 all they have to bring is themselves.
34:02 We've got all the machines, we've got all the ingredients,
34:05 we give them aprons, and they come,
34:07 and we cook an entire five course meal.
34:10 And they take home everything they make.
34:12 Well, that's exciting.
34:13 You see, the thing is, it's practical
34:14 because then how am I supposed to know
34:16 how to fix this?
34:17 Like, okay, I can watch something on 3ABN,
34:20 and then well, may be I can try it at home.
34:22 But it's so nice to actually get your hands
34:23 in the kitchen to say...
34:24 Absolutely.
34:26 Now this is what it looks like, now this is how I do,
34:27 and that's a great idea.
34:28 And I found that once you make a recipe once,
34:30 it's so much easier to make it again.
34:32 The second and the third time become so much easier.
34:34 So, like, when we do our cooking classes
34:36 for Thanksgiving or Christmas, those holidays,
34:39 we're teaching people what they can make
34:41 for Thanksgiving dinner or for Christmas dinner.
34:43 And if you've made it once,
34:45 then it's not intimidating anymore.
34:46 That's right, I love this.
34:47 The berry is fabulous. Let's go to our next recipe.
34:50 You want to read that for us, Ivan.
34:53 Raw Ice Cream Sandwiches...
35:19 I can't believe you can eat plant-based healthy,
35:23 but ice cream sandwiches?
35:25 To me that's just something you go
35:27 and you buy in the store,
35:28 and I love the ice creams sandwiches,
35:30 but we're gonna make plant based healthy ones?
35:31 Yes, we are. Wow!
35:33 That's exciting. It is.
35:35 And we got the food processor out again and the blender.
35:38 Blender, yes. Yes.
35:39 And for this we're doing a strawberry ice cream filling,
35:42 but of course, you can make any flavor that you want.
35:45 We're adding strawberries,
35:46 if you just wanted to do vanilla,
35:47 you would just probably add more cashews
35:49 and may be vanilla flavor.
35:51 That way it will be white.
35:52 You could use coconut cream instead of these strawberries.
35:54 I like it.
35:55 And that's just how you make things up.
35:57 Have you made it with pistachios?
35:59 We haven't. That would be great.
36:01 We make a pistachio ice cream though.
36:02 I was thinking about that. That's a favorite of mine.
36:04 We do, we make several flavors of ice cream.
36:06 Yeah, okay, yummy. What do we do here?
36:08 Great, so what we're gonna do?
36:09 The first that we need to do for this base,
36:11 because it's gonna be very tight
36:13 and very thick, with the dates and the almond,
36:16 is first we need to break up all the almonds.
36:19 Now you've soaked them. Yes, they've bee soaked.
36:21 How long did you soak them for? We soaked them over night.
36:23 And the purpose of that is...
36:25 If you didn't have overnight,
36:26 then you'd want at least four hours.
36:28 And so nuts naturally create,
36:31 naturally contain enzyme inhibitors,
36:35 and what that means...
36:36 An enzyme inhibitor is something
36:38 that can be hard for us to digest.
36:41 And so I think God put that in there naturally
36:45 to protect these things for us
36:46 because animals don't go for these things.
36:48 Well, they go for berries, they don't go for nuts.
36:51 Because of those enzyme inhibitors,
36:53 and so...
36:55 Even squirrels? I think even squirrels.
36:59 I just put her on the spot.
37:02 But so all we have to do just like with,
37:05 we had another item the nettle tea
37:07 where we soaked or we applied heat
37:10 to eliminate the stinging nettle
37:11 to neutralize...
37:13 So here you soak...
37:14 With nuts, and oats, and anything that contains
37:17 those enzyme inhibitors,
37:19 you can either heat or we can soak,
37:21 and that's often why you'll see nuts roasted.
37:24 Yes. Okay.
37:25 Right, some people might be, they consider,
37:27 "I'm allergic to this nut," and may be they are not,
37:30 may be it has to do with that enzyme inhibitors.
37:32 It just needs to be broken down.
37:33 Correct, and then it will be more digestible to them.
37:35 Right, okay. So we're gonna break these up.
37:46 That's good.
37:47 We just need them broken up, and of course,
37:49 the soaking helps with the machine processors.
37:52 Absolutely.
37:54 And so now we're going to go ahead
37:55 and add our pitted dates.
37:57 These are Medjool?
37:59 Medjool dates and they've also bean soaked.
38:01 And for this,
38:03 it just really adds to the texture
38:05 and helps with the blending.
38:07 And it will give you some sweetness.
38:08 It will give us sweetness, yes.
38:10 Are we gonna put all this here? I am not sure.
38:13 Let's try a little bit at a time.
38:15 Okay. Good call.
38:28 So we're gonna take...
38:30 You know, we're starting to get thick.
38:32 We are.
38:33 We're gonna take actually
38:35 some of the broken up cashews out.
38:38 Once the dates are broken up they'll reduce in size.
38:42 And of course, if you have a larger container...
38:46 Food processor. Food processor.
38:48 It's gonna work better.
38:50 Like I do at home,
38:51 I can fit all of this in mine at home.
38:54 But no problem, we'll just adjust.
39:03 Okay, that's perfect.
39:05 They are starting to get all blended up.
39:09 And so we're gonna add a little bit of salt
39:11 to this as well.
39:20 Okay, all those dates are almost broken up,
39:22 so now is the point
39:24 when we want to add our carob powder
39:26 because we want this to be browned
39:28 just like an ice cream sandwich.
39:29 You know the top
39:31 and the bottom layer are brown,
39:32 like chocolate, but we're gonna use carob.
39:34 Okay.
39:38 Nice.
39:41 So that's really helpful to know
39:42 because you just think,
39:43 "Okay, if my food processor at home is small,"
39:45 then you can take it in portions.
39:47 You can take the recipe
39:48 and you can maybe cut it in half, and do a little bit,
39:50 and then put that somewhere else,
39:51 and then do a little bit more.
39:53 Yes, absolutely, yes, definitely.
39:54 There's nothing wrong with that.
39:55 Nothing wrong with that at all. Okay.
39:57 Okay, so...
39:59 It's right over here.
40:00 It's like, "Where did the lid go?"
40:15 It's working.
40:22 Okay.
40:23 So now that this is much reduced,
40:25 we could add in a little bit more
40:27 of those almonds
40:29 if you wanted to do the full recipe,
40:31 but I think if we just scrape this down
40:32 and blend it one more time,
40:34 we'll be able to put that into our pan.
40:37 That sounds perfect.
40:39 So we'll pretend we have everything in there.
40:41 Yes.
40:56 Okay, so that's great.
40:57 And so for this,
40:59 we're just using a bread loaf pan
41:00 that you probably already have in your home.
41:03 And we just lined it with freezer paper.
41:05 And so what we're gonna do now
41:07 is we're going to press the base ingredients
41:11 into the bottom of our pan,
41:12 and this will be that bottom layer
41:15 of our ice cream sandwich.
41:17 And of course,
41:18 you don't want to put all of this in
41:20 because we need a top layer too.
41:21 Right, so you just put some part...
41:23 So you would want to use half, half of this,
41:27 and then you just want to coat the bottom,
41:30 cover the bottom.
41:31 And so while I'm finishing this,
41:33 Ivan can make our strawberry ice cream.
41:34 Absolutely.
41:36 So I'm gonna add a frozen banana first.
41:39 They make is nice and creamy, and they give a good sweetness.
41:41 Yes. Definitely.
41:43 Extra fiber too.
41:45 Some nuts.
41:48 Now did you soak those cashews? These are not soaked.
41:50 Because...
41:52 Yes. We have this liquid.
41:54 Okay.
41:56 Nice. And strawberries.
42:00 When people are stressed or if they're in a bad mood,
42:04 when you have few strawberries, that changes your mood.
42:07 Does it really? You feel happy.
42:08 It really does.
42:09 So these are certain things that God has blessed us.
42:12 Well then you eat a lot of strawberries.
42:14 Yes.
42:17 I think he's a very happy person.
42:18 Natural relaxer and happiness maker.
42:23 Of course, happiness is the Lord.
42:25 That's right
42:26 But we love strawberries and all the other things
42:27 He created.
42:32 Okay.
42:33 So when the filling is done,
42:35 we'll just pour that right on top this,
42:36 it'll then need to sit in the freezer.
42:39 Before we could put the rest of the top layer on,
42:41 otherwise it will...
42:43 Because this has to harden...
42:44 It has to be hardened,
42:46 otherwise they'll just press into a mess.
42:48 We're gonna make some noise.
43:10 That should be good.
43:11 Let's actually blend a little bit longer.
43:12 We want people to know that we want the cashews
43:16 all to be broken up.
43:17 So we'll just do another quick blend.
43:28 There you go,
43:29 and once it's smooth, it's ready.
43:31 So you have to put this in the freezer first before
43:33 you add the strawberry, no?
43:34 You can, you can.
43:36 It'll give you a cleaner finished product.
43:38 But we're gonna go ahead and pour the strawberry
43:40 filling on and then put it in the freezer.
43:41 Yes, okay, prefect. Nice.
43:47 And then we would stick it in the freezer,
43:48 then we would harden, goes hard.
43:50 Yes, once the ice cream layer is hard
43:53 then we can put the rest of our top layer on.
43:56 And then I would probably stick it back in the freezer
43:58 so that it's easier to slice through
44:00 when we take this out
44:02 just like the berry tart squares
44:04 and then we'll be able to slice it.
44:05 And it looks like that. Nice and easy.
44:08 Yes, exactly. I love it, that's perfect.
44:12 You think I can bite into one of those?
44:13 Absolutely.
44:15 Well, they feel like they're a little soft right now
44:18 because they've been sitting out here.
44:20 Oh, boy!
44:26 This is good. You've got to try these.
44:30 I love the crust. Yes, isn't it great?
44:34 Let's read our last recipe.
44:36 Sure. Sure.
44:38 So the last recipe is called Payasam.
44:41 And for Payasam we need...
45:05 So we're ending with an Indian dessert.
45:07 Yes, a south Indian dessert.
45:09 Okay, now you're from south India?
45:11 Yes, I'm from south India, from a place called Chennai.
45:14 Okay.
45:15 So this is a very popular dessert.
45:19 And we're gonna first roast the nuts
45:22 and the raisins a little bit.
45:24 The heat is already on. Oh, great.
45:27 Actually, not now. And we're just gonna...
45:30 So these are cashews and raisins?
45:31 Cashews and raisins, yes.
45:33 And we're just going to toast them a little bit
45:36 until they turn light brown.
45:39 And then the raisins will start to swell
45:42 a little bit once it gets heated up.
45:45 So once that is done,
45:46 we then we can transfer it here.
45:50 I also have the water boiling
45:52 because we have to boil the water before we...
45:56 While this...
45:57 Add the vermicelli, right? Yeah.
45:59 Let's add the vermicelli.
46:00 So we're ready to add that so we're using
46:02 the brown rice vermicelli.
46:03 Brown rice vermicelli.
46:06 I love it, that's great. And that cooks really fast.
46:10 It really does. It's so thin.
46:11 It's so thin. Yeah.
46:12 And then in addition,
46:14 we're going to be adding tapioca.
46:15 Tapioca.
46:17 You cook it with the brown rice vermicelli?
46:18 Yes. Yeah, yeah.
46:19 And also the vermicelli that we used just now
46:23 that we've added, it's very thin.
46:27 You get different types of vermicelli's,
46:29 if it is little thick,
46:30 then it takes a longer time to cook.
46:33 Yes.
46:35 Okay, and so we add this tapioca in this.
46:37 Nice.
46:39 And...
46:40 So you're just trying to thicken it.
46:41 Yeah, just to thicken this.
46:43 Yes, yes exactly.
46:45 All right. Nice, I like that.
46:47 That's great.
46:49 And so once this is cooked,
46:50 we're gonna be adding some flavors
46:52 that are definitely Indian flavors.
46:54 Yeah, cardamom is definitely Indian, right?
46:58 It's very good for gum issues, or people even,
47:02 you know, for bad breath or any kind of gum issues,
47:04 this is very good, cardamom.
47:05 I love it.
47:07 So cardamom comes in pods but we are adding the powder.
47:09 Powder. Yup.
47:11 Yeah. Right and mix.
47:12 I'll mix that in for you.
47:14 So normally would you cook it a while
47:15 with the vermicelli and the tapioca
47:17 before you add everything else?
47:18 Yeah, yeah, the tapioca should get a little soft.
47:21 'Cause you're using the pearl tapioca type.
47:22 Correct, yes.
47:24 So just it needs to absorb the water
47:25 and cook a little bit.
47:27 Water.
47:28 'Cause you could do a minute tapioca
47:29 and that would be a lot quicker.
47:31 True.
47:32 Yeah, but this is how we make it,
47:33 just to make it look authentic.
47:35 So we need to be authentic, absolutely.
47:37 Absolutely. Yeah.
47:38 Yeah, I love that.
47:40 All right, so the nuts can be turned off.
47:41 Okay, great.
47:43 They're starting to brown, I can see that.
47:44 Yeah, yeah.
47:46 It's so easy, anywhere you can replicate it.
47:48 It's so easy.
47:49 Just five to ten minutes, that's all.
47:51 Okay, I got the right one.
47:53 So this is boiling, it's cooking,
47:56 it's cooking quite nicely.
47:58 And so to this,
47:59 we're actually going to add our salt.
48:03 We have a pinch of salt.
48:05 Just going to add that in,
48:06 that'll enhance the flavor even more.
48:08 And then, we're going to add in almond milk.
48:12 Yeah.
48:14 Almond creamer actually,
48:15 little bit thicker than the milk,
48:17 and it gives a really, really nice flavor.
48:19 Yeah, actually this dish has dairy,
48:22 but of course,
48:24 we have veganized or plant based...
48:26 Altered it. Altered it.
48:27 Yes, absolutely.
48:30 And, Ivan, do you want to tell us about the saffron
48:31 that we're going to add next?
48:33 Yes, the saffron is actually found in India,
48:35 and also in some European countries like Spain,
48:38 and also South America.
48:40 It's abundant in northern part of India,
48:42 and it's also part of the Indian flag as well,
48:44 the saffron color.
48:45 Yes, absolutely.
48:47 So it is very expensive, but it's very healthy as well.
48:52 We have to remember just to use couple of strands.
48:55 I can see, there's hardly anything in there.
48:56 Yeah, you can also smell this.
49:01 That smells really good, doesn't it?
49:03 It really adds nice flavor, and of course,
49:05 adds a little color too.
49:06 It's right, yeah.
49:07 So is it gonna color the whole thing reddish?
49:09 No, just a little bit. Okay.
49:11 Pretty much I'm gonna add, that's it,
49:12 that's all I'm gonna add, actually.
49:13 Just a little bit. Just a little bit.
49:15 Oh, that's great. It's a great smell.
49:16 If we add too much of saffron, it changes the taste and...
49:19 Yeah. So those are ready.
49:21 Yeah, those can go right in. Nice.
49:23 And then we add the nuts to it.
49:25 You can turn off the stove actually.
49:27 Okay.
49:28 So normally, would you cook it longer
49:30 with the whole tapioca or we really don't.
49:31 As long as the tapioca is soft, that means it's cooked.
49:34 Okay. That's it.
49:36 And then we can turn of...
49:37 The tapioca, it becomes a little bit more transparent,
49:39 a little bit clearer too.
49:40 And that's how you can know when it's cooked.
49:42 So some of the smaller pieces are starting to turn,
49:45 but yeah, we'd cook it a little bit longer.
49:47 And then you serve it warm or cold?
49:49 Warm. Warm.
49:50 Just warm, yeah. Nice.
49:51 Yeah. We got some over here.
49:53 Yes, we got the finish the product.
49:54 I'm gonna take a look at this.
49:56 I'm gonna just spoon out of here.
49:57 Yes.
50:03 I love it.
50:05 You know what I like the most
50:07 is the mix of cardamom and saffron.
50:09 Like the flavor
50:11 of the two together is fabulous.
50:13 Thank you.
50:15 Oh, man, that's wonderful.
50:18 It's been a great joy to cook with you all,
50:20 just God has blessed you and your ministry,
50:22 and I know we have just a moment
50:24 and we want to put up their contact information
50:26 so you can contact them for yourself.
50:28 But could you share a short testimony.
50:30 Sure.
50:31 We've been offering cooking demonstrations
50:33 and classes in New York City for almost,
50:35 more than three years now,
50:37 and we've come into a lot of contact
50:38 with a lot of people
50:40 who have actually left a church,
50:41 the Adventist church,
50:43 and they actually come to our cooking demonstrations
50:46 without even knowing we're Adventists.
50:47 Okay.
50:49 So it is a great opportunity to for us
50:53 to reconnect with them.
50:54 We also make sure we have amazing facts,
50:57 health literature that we hand out to them.
51:00 And also it's been a wonderful opportunity for us
51:03 to connect with people through our pop-up restaurant,
51:05 even people who have left the church.
51:08 Amen. As well, of course, the public.
51:10 Absolutely.
51:11 You know what's exciting,
51:12 'cause to me the health message is the right arm
51:15 of the Gospel as it were,
51:16 and you know how important the right arm is to the body.
51:18 So the health message opens the way
51:20 and prepares the way for evangelism.
51:22 Right now, what we want to do is put up contact information
51:25 for Heidi's Health Kitchen.
51:27 If you are interested in having them
51:28 come to your community,
51:30 to your church to do cooking classes.
51:32 If you want more information about the pop-up restaurant,
51:35 or these yummy carubies,
51:37 or any of the products that they have,
51:39 here is how you can contact them,
51:41 and I know that they appreciate not only your prayers
51:44 but your financial support.
51:45 Amen.
51:48 Heidi's Health Kitchen is committed
51:50 to offering delicious, healthy, vegan foods
51:53 that are appealing to the senses.
51:55 If you would like to know more,
51:56 you can write to Heidi's Health Kitchen.
51:58 Post Office Box 232, Babylon, New York 11702.
52:04 That's Heidi's Health Kitchen, Post Office Box 232,
52:08 Babylon, New York 11702.
52:11 You can call 631-663-3128,
52:15 that's 631-663-3128.
52:18 Or visit them online for events, food, and more
52:22 at HeidisHealthKitchen.com.
52:25 That's HeidisHealthKitchen.com.


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Revised 2017-12-31