Participants:
Series Code: TDYC
Program Code: TDYC017082A
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00:01 I want to spend my life
00:07 Mending broken people. 00:12 I want to spend my life 00:18 Removing pain. 00:23 Lord, let my words 00:29 Heal a heart that hurts. 00:34 I want to spend my life 00:40 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. |
Revised 2017-12-31