Participants:
Series Code: TDYC
Program Code: TDYC017105A
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00:02 I want to spend my life
00:08 Mending broken people 00:13 I want to spend my life 00:19 Removing pain 00:24 Lord, let my words 00:30 Heal a heart that hurts 00:35 I want to spend my life 00:40 Mending broken people 00:46 I want to spend my life 00:51 Mending broken people 01:10 Hello, and welcome to another 3ABN Today Cooking Program. 01:14 My name is Jill Morikone, 01:15 and we are so excited 01:17 that you've taken time from your Wednesday 01:20 to cook with us in the kitchen here today. 01:22 We have a wonderful guest. 01:24 She has been here before, 01:25 she's a precious woman of God 01:27 and she has just a passion 01:29 for helping people move to a more plant-based diet. 01:33 She does an incredible... 01:34 She's a teacher, really, she does an incredible job. 01:36 And we decided, we want to bring her back, 01:39 and we want to feature some more of those recipes. 01:41 So it's my privilege to introduce to you 01:43 at home Lucia Tiffany, and, Lucia, 01:45 we're so glad that you took time 01:47 from your busy schedule 01:49 to come back to 3ABN and share with us. 01:51 Thank you so much, Jill. 01:52 I just really appreciate the invitation. 01:54 For me, it's always a privilege to have an opportunity 01:57 to speak to people about things they can do, 02:00 choices they can make, to enjoy more wellness, 02:04 to enjoy the health that God wants us to have. 02:07 And a lot of times 02:09 just learning a little bit more about what make good choices, 02:11 how are ways we can make those choices 02:13 can be such a help to people. 02:15 So I'm just really happy to be here today. 02:17 We're excited to have you, 02:18 and you have done programming on 3ABN not only in English, 02:22 but in Spanish and for French channel as well. 02:25 Yes, yes. So she is trilingual. 02:27 Do you speak any other languages I don't know of? 02:29 I won't count of any of the others, so... 02:33 Now you and your husband spent some time in Africa? 02:35 Yes, we were there for six years. 02:38 Back in the '90s, so it's been a while, but yes, 02:41 we enjoyed our time there very much 02:43 working with the people in development, 02:45 working with the Adventist Development 02:46 and Relief Agency there. 02:48 That's wonderful. Yes. 02:49 Now, right now, you are, you're a lifestyle coach, 02:51 but much more than even a lifestyle coach 02:53 because you're taking that from individual coaching 02:56 to people to trying to market it, 02:59 you could say, or help people on a broader base, 03:01 tell me about that? 03:02 I found that I have a limited reach 03:05 if I do one-to-one coaching, 03:07 which I really enjoy doing and I still do, 03:09 but I was thinking of how are ways 03:11 that I could actually reach a wider audience, 03:13 and so I decided to start looking at more online 03:17 because so many people 03:19 I'd like to reach are international, you know? 03:21 They don't all live here in the United States 03:23 and so not being online is more limiting. 03:27 So it was important to me to have a platform 03:32 where I could reach people anywhere in the world 03:34 that wanted to be able to learn more 03:36 about how to make that transition, 03:39 that plant-based move to something more healthy. 03:42 So that is what I'm working on. 03:44 I work on Facebook, 03:46 you can find me there on plant-based move. 03:47 I have some private Facebook groups 03:49 where people can connect to form a community of support. 03:52 Because sometimes people need to know 03:54 there's other people on the same journey with them 03:56 that can provide them with support and inspiration, 03:59 and that's also a place 04:01 where I can put up educational and resource material 04:04 for people to use in their move. 04:06 That's wonderful. 04:08 You know if you think about plant-based food, 04:09 now if I were to do it, 04:11 I could just share maybe a little bit 04:12 from my own experience, right? 04:14 But she's, Lucia is a Master of Public Health, she's an RN, 04:19 and she has a certification with Lifestyle Coaching, 04:21 so she's experienced and knows what she's talking about, 04:24 and that makes a difference. 04:25 Plus she has a cookbook, this is Flavors of Health, 04:28 I have it in my own kitchen, and it's a great cookbook, 04:31 you did with your mom. 04:32 I did, I did. 04:34 It was a joint project, it was so much fun. 04:35 And I just feel very privileged to have a mother 04:38 that helped me get started on this whole path way back 04:41 when I was a little girl. 04:43 And we've been cooking together all my life, so yeah. 04:44 Oh, that's precious. 04:46 Now today we're doing, I want to say cheese recipes, 04:49 but cheese-less. 04:51 Yeah, kind of cheese free. 04:52 Recipes that most people think of 04:54 in terms of having cheese in them, so yeah... 04:56 Yes, well, let's take a look at the cheese free recipes 05:00 that we're going to be making today. 05:01 We're starting with the goudas, smoked coconut sliceable gouda. 05:05 Yes. 05:06 Incredible, and we're combining that, 05:08 we're going to make with gluten-free cheesy crackers. 05:10 Yes, that we are. 05:12 I like that, and then... 05:13 And then we'll follow with hummus quesadillas. 05:15 Quesadillas, of course, 05:17 means something made from cheese, 05:18 but this is going to have no cheese in it, 05:20 but it's going to be really tasty. 05:21 And zebra cheesecake to finish. 05:23 Oh, that looks like blueberry cheesecake. 05:26 It has blueberries, it has pineapple, 05:28 and it has a great design too, so... 05:29 Oh, fabulous I can't wait to make these recipes. 05:33 Let's read our first recipe for that sliceable gouda. 05:37 You want to read the recipe for us. 05:38 Sure, one can of full fat coconut milk, 05:42 so you don't want the one that says light... 06:04 For the second part we will use... 06:17 Okay, now is, for many people 06:19 don't you find that people say 06:20 cheese is a difficult thing to transition. 06:22 It is. I like my cheese. 06:24 It's hard to transition to something plant-based. 06:26 Absolutely, because cheese actually has 06:28 addictive chemicals in it 06:31 that make it just as hard to kick 06:32 as cocaine and nicotine for many people. 06:35 Or chocolate? Chocolate too, yeah. 06:38 Okay. Okay. It is very similar. 06:40 And so having something 06:41 that gives you a similar mouth feel 06:44 has a real good taste, a good flavor, 06:46 and that you can use in the places 06:48 where you're used to using cheese 06:50 can be really helpful. 06:51 So we're kind of focusing on that in this program. 06:53 Nice. Okay, so what do we do first? 06:55 Okay, for the sliceable gouda, 06:57 we're going to start with the blender. 06:59 I'll switch. Yeah, that'll be fine. 07:03 We're going to start by putting in our coconut milk. 07:07 Can I take a spatula please? That's perfect. 07:10 Now how do you know 07:11 you're getting full fat coconut milk? 07:13 You want to look at the label, 07:14 and usually if they're not full fat, 07:16 they'll say something like light coconut milk. 07:18 I got you, okay. 07:20 And you don't want light 07:21 'cause it just means they put extra water in it. 07:23 Okay, all right. 07:26 And then we have a little bit of water. 07:30 I might be done with that spatula for right now. 07:31 Okay, I got it. 07:33 And we'll put in our aminos, 07:37 our hickory smoke flavor. 07:40 Now where do you get liquid smoke hickory? 07:42 Any grocery store actually carries that. 07:44 I've found it, no, it's not a specialty store, 07:47 just pretty much anywhere. 07:48 Put in some salt. 07:50 Then we have our lemon juice. 07:54 And we have our yeast flakes. 07:55 This is part of what gives it that cheesy flavor, 07:58 it's kind of nutty and gives it a rich flavor. 08:01 And then I'm going to start it before I add the last powder 08:04 which is the agar-agar 08:06 'cause I don't want it to clump. 08:07 Okay. 08:11 So I'm just going to start this real slow. 08:16 And then I'll add the agar-agar. 08:25 And we're going to blend that on high for just a minute, 08:28 just make sure everything's really well blended. 08:36 And then... We make sure we turn it off. 08:38 Yeah, then I'm going to take the other three powders 08:42 which were the arrowroot, tapioca, and the gum. 08:46 Now why do you separate those powders? 08:48 Because these, we're going to add in the blender 08:51 after we've boiled the blender mix. 08:54 So the agar-agar is in the blender, 08:57 it's one of the thickeners for this. 08:59 Put it right on high? On high, got it. 09:01 You want as hot as you can get it. 09:04 And then these will thicken really quickly 09:08 when you add it to the hot mixture, 09:10 so I want to mix them all up, 09:12 and then we'll put it in the blender 09:15 with the hot stuff when we're done with that. 09:17 Okay, so we won't need to pour the blender mixture in here. 09:20 Yes. 09:26 So how do you develop recipes? 09:28 Well, I am not necessarily completely original 09:31 like some people. 09:33 I get inspiration from a lot of different places. 09:35 I'll taste things some place, 09:37 I will buy something from the store sometimes 09:40 or I will go online, 09:43 and a lot of times get real ideas 09:45 for what things I want to make, 09:47 but often when I go online there will be some ingredients 09:51 that I either don't care for 09:54 or I try them and they're little bland, 09:56 and I want to, you know, 09:57 season them up a little bit better. 09:59 Change it a little bit. Yeah. 10:00 I think this one works really well 10:01 because it keeps it from sticking to the bottom. 10:03 Won't do that. 10:04 And I just go kind of back and forth with that. 10:06 And we're going to bring that to a boil, 10:08 and then it has to simmer for five minutes. 10:11 And you have to stir the whole time, 10:13 so I'm giving Jill that job. 10:14 I get a job, yay! 10:16 Thank you. I appreciate that. 10:19 So everything is ready and that's, basically 10:22 we're going to wait for this to boil. 10:24 So tell me about, you were talking to me about a chart 10:27 before the program. 10:28 Something about the matrix chart, 10:30 and this is going from animal-base 10:32 to more healthy plant-base. 10:34 Yes, I don't know if this might be a good time 10:35 to put that graphic up, it's called the Diet Matrix. 10:39 And I like to use this to explain to people 10:41 where they are in terms of eating 10:44 because a lot of people go, 10:45 "Well, you know what I eat it's not so bad 10:47 or maybe it's pretty good," 10:49 but this helps us to really even score where we're at, 10:51 so if you'll see this is a square or a rectangle 10:55 with four sections. 10:56 I see that. And it has two black lines. 10:58 The horizontal black line is the axis that represents 11:02 refined and processed food on the left side 11:05 and whole foods on the right side. 11:07 I can see that. 11:08 The vertical axis has plant foods at the top 11:11 and animal based products at the bottom. 11:14 So when we divide that into those four quadrants, 11:18 I like to start by looking at the red quadrant 11:20 where is where a lot of Americans 11:21 actually find themselves, 11:23 and I call it the Sad Sick Soul quadrant 11:27 because most of what they're eating is not only, 11:30 has animal products 11:31 but it also is refined or processed, 11:35 so we're looking at white flour, 11:36 white sugar, meat, dairy, eggs, 11:38 those sorts of things. 11:40 So both animal products and refined process. 11:42 Yeah. Sad sick souls. 11:43 Okay. That's right. 11:45 Because that's a diet that set you up for depression, 11:47 that's the sad part. 11:48 It also sets you up for chronic lifestyle diseases 11:50 like diabetes, and obesity, and high blood pressure, 11:53 so that's the sick part of it. 11:56 If we go back to that diagram, 11:58 when we look at the square 11:59 to the right of that called Concerned Citizens... 12:01 I see that. 12:03 That is what I call the people that are becoming more aware of 12:04 what they're eating, 12:06 and so they don't want the hormones, 12:08 the chemicals, they eat organic, 12:10 but they might be eating grass fed beef, organic eggs, 12:14 those sort of things. 12:15 Free range or something Yeah, free range. 12:17 So moving more whole food based, healthier 12:19 but still eating the animal products. 12:21 Okay. That's right. 12:22 so it's a healthier version of animal products. 12:24 And so instead of being red, I colored it orange. 12:27 Yeah, okay. 12:28 Then if we go to the top left side, 12:33 that's the yellow square 12:34 and I call that Junk Food Vegans 12:36 because they are eating all plant-based products, 12:39 but many of them are refined and processed, 12:42 this is where people... 12:44 Just give me a second, we're starting to boil, 12:45 should I be turning it down or not? 12:46 Just, maybe, yeah. 12:48 You see on the edge, just starting. 12:49 Maybe turn it down just a little 12:50 so it doesn't boil up vigorously 12:52 but you do want to just stay... 12:54 Oops, I'm doing the wrong one. 12:55 It would help Jill if you do the right one. 12:57 There we go. 12:58 We do want it to continue simmering. 13:00 The agar-agar needs to cook 13:01 to activate the thickening power. 13:03 I learned that yesterday actually 13:06 when I was making my first batch, 13:08 I forgot that the agar-agar needed to be in this part 13:12 and I set it over here with my mixed powders, 13:15 and my cheese wasn't set up last night 13:17 when I went to look at it, 13:18 so, I was like, oh, yeah, the agar-agar... 13:20 This is an important thing. 13:21 It's very important that it be cooked. 13:23 Okay, we were on the top left quadrant. 13:25 We were, junk food vegans. 13:27 Those are people that for instance are eating 13:29 all plant food, plant-based foods 13:32 like Oreos, peanut butter and jelly sandwiches, 13:36 French fries, 13:38 all of those things are technically plant-based 13:40 but they are not particularly health producing, 13:42 so that's why they are there. 13:44 I think I could fall in that category sometimes. 13:46 Do you know that? You know lot of people can. 13:48 Thinking, well, I want to be plant-based, 13:50 but I'm in a hurry 13:52 or I don't really have time to cook something 13:53 or you know, 13:55 so it's easier to grab something prepared. 13:56 Yeah, it's true. Okay. 13:57 And so the optimal wellness 14:02 where you really want to, probably, 14:03 be make your goal would be upper right hand 14:06 corner of our graphic where... 14:08 The green section. 14:09 That's the green section, right? 14:10 That says healthy happy humans 14:13 because that's where your diet is not only plant-based 14:16 but it's predominately whole food based, 14:19 which means you're eating foods the way God made them, 14:22 whole grains instead of refined grains. 14:25 You're eating plenty of legumes, and vegetables, 14:28 and fruits that are not processed and refined, 14:30 don't have a bunch of added sugars and oils. 14:33 And so that would be your healthiest quadrant. 14:35 So everybody can look at that 14:37 and place themselves somewhere in it, you know? 14:39 Yeah. 14:41 If for example more than half of what you eat is plant-based 14:45 but you still have some animal products, 14:47 you might be above that middle line on the vertical axis. 14:48 Okay. You could be a six. 14:51 Yeah, you could be a six or a seven in plant-based, 14:53 but you're still using some animals. 14:56 And then also, you might be able to look at 15:02 what you're eating and say, 15:03 "Oh, if I just substituted a whole grain 15:05 for this pasta dish instead of a white flour pasta, 15:11 that's moving me more towards that green square. 15:14 So you're telling me, I can make baby steps. 15:16 I don't have to start at ten, ten, 15:18 way over here in the red, and then the next morning... 15:21 Well, the red would be zero. Thank you. 15:24 so, you can tell math was never my strongest subject. 15:27 Okay, you will start with zero, zero on both axis. 15:30 And then all of a sudden jump over to the green over here 15:33 and be you know 20 or whatever, 10 in the... 15:36 So you can take steps toward it. 15:37 That's right. 15:39 And so as long as you're moving in that direction, 15:41 and you're going towards the green quadrant, 15:43 and you're moving up to that far corner, 15:45 you are making progress 15:46 and you're going to be enjoying 15:48 benefits at every step of the way. 15:50 You will be enjoying better health. 15:51 You will be enjoying lower risk for many chronic diseases. 15:54 Yeah, okay. Very good. 15:57 So how's this looking? It's looking good. 15:59 I think it needs about two more minutes. 16:00 Okay, how do you know when it's done? 16:02 Do you have to actually time it or do you... 16:04 I actually timed this part of it 16:06 just to make sure that 16:07 the agar-agar has completely cut... 16:09 It's not like it becomes more translucent 16:11 or somehow the texture changes or... 16:14 Not a lot. Okay. 16:15 You just have to know exactly. 16:17 Once it's boils, yeah, it gets kind of shiny looky. 16:18 You'll notice that. Oh, yeah, it is. 16:20 Absolutely, I can see that. 16:21 Yeah, I just want it, 16:23 that's what activates the agar-agar. 16:24 The agar-agar is actually a jelling agent 16:27 that is from sea vegetables, 16:30 and so it, 16:32 the cooking somehow tends to activate it, 16:34 and it can do a lot of things that jello does. 16:36 I've actually made like some holiday dishes, 16:38 Jello moulds using agar-agar to set it up 16:41 because it will, it will set up really stiff, so yeah... 16:46 So this gouda cheese when you make it, 16:47 a lot of people like it. 16:49 Oh, you know what, 16:50 I was just telling you before the program started 16:52 that last year my son got married. 16:55 And so... Congratulations. 16:57 Oh, thank you, thank you. 16:58 We were responsible for their rehearsal dinner, 17:00 and we had several different kinds of soups, 17:02 and we had crackers, and I wanted to do some cheeses. 17:04 So I made a couple of different kinds of sliceable cheeses, 17:07 and this was one of them, and it was such a hit. 17:10 Everybody just loved it and they were e-mailing me, 17:12 and they're like, "Please send me the recipe. 17:14 I really, really like that. 17:15 That's just as good or better than the real thing." 17:17 And so I was like, well, maybe that would be something helpful 17:20 to people that are wanting to transition. 17:22 And among the cheeses, when I was still eating cheese, 17:25 smoked gouda was one of my favorites. 17:26 Yes, nice. 17:28 I just always liked it in sandwiches. 17:30 Oh, yeah, absolutely. It gives you a great flavor. 17:33 I love the smoked hickory. I think we're good on that. 17:36 Are we good? Yeah. 17:37 Okay. 17:39 So I can use the spatula right here. 17:43 So we're going to blend it again, you said. 17:45 Yeah, and let me just clean that up for you or there we go. 17:50 And so you want to carefully pour it back into your blender. 17:53 Don't burn yourself. No. 17:55 And I like using a rubber spatula 17:57 to make sure I get everything out. 18:02 You don't miss anything. Thank you. 18:08 Then I'm going to put the lid on, 18:09 and I'm going to take this little centerpiece out... 18:12 And slowly add the powder as you blend. 18:14 I want, yeah, I'm going to have to do it pretty quickly, 18:16 but I'm going to turn it on low just to get started. 18:21 And this can take some power, 18:23 so I'm going to turn on fast once I add the powders. 18:25 Okay. 18:50 That thickens just like that. 18:52 It does, it is instant. I can watch that, yes. 18:54 And you'll see, it kind of even kind of makes a ball in there. 18:57 I see that. 18:58 So I have to pour it into my mold right away. 19:00 I'll take that spatula back. Where did we put it? 19:02 It's right here in the pot. 19:04 Oh, thank you. No problem. 19:07 And I just, you can use any kind of smooth interior dish, 19:11 the shape, of course, is what the cheese will take. 19:14 Okay, yup. 19:15 So depending on what you want to do, 19:17 if you want to cut wedges of cheese, 19:18 you can put it in a pie dish. 19:20 Yes. Nice. 19:23 So how long does it has to sit in the fridge till it sets? 19:26 It will, you can set it in the fridge 19:29 or even on the counter for the first hour or two 19:31 and it'll set up as it cools. 19:34 And then you can unmould it and put it in the fridge 19:39 for another five or six hours. 19:40 Okay, and then it's ready to go. 19:42 Nice. 19:44 And then it should unmould pretty easily 19:45 if you warm it up just a little bit, 19:47 it'll help and you can just smooth it out 19:49 if you want, but you'll notice it's very thick already. 19:51 Yes, oh, yeah. 19:52 Definitely thick, that worked... 19:54 We know, I stirred it for five minutes. 19:56 Yes. 19:58 Let's do our gluten free crackers, 20:00 and then we'll try the cheese and the crackers together. 20:02 'Cause we need crackers 20:03 if we're going to have cheese, right? 20:04 Let's read the recipe for that, 20:06 for the gluten free cheesy crackers... 20:31 I love crackers and cheese. Yes. 20:33 You know, to me 20:34 just the combination of the two, 20:35 and they make a great appetizer or a great, it's really good. 20:38 And these are cheesy crackers. Yes, they are. 20:40 Because they have some nutritional yeast 20:42 which kind of helps with that cheesiness. 20:44 Yes, I like that. 20:45 So shall we get started? Yes. 20:47 All right, I'm going to put my almond flour in first, 20:51 and this one is a whole almond flour, 20:53 that's why it's got all the brown speckles in it. 20:55 Yes. You were gonna ask something. 20:56 I was going to ask if you grind or if you buy almond flour? 21:00 I usually will buy it, it's a little bit finer, 21:03 and so the cracker will hold together. 21:04 This cracker doesn't have any wheat in it, 21:06 and so there's no gluten to hold it together, 21:09 the flaxseed is kind of the binder, 21:11 so the finer the particles the better it holds together. 21:15 So that's why unsweetened shredded coconut, 21:18 my yeast flakes. 21:20 Now it said we could use coconut flour? 21:23 You can. Yeah, either one. 21:24 It doesn't matter, that would be finer, 21:26 this one gives it a little more texture. 21:27 So it's a little more true to it 21:29 but it also probably falls apart a little bit. 21:30 They're very flaky crackers, what can I say. 21:34 And then, this is ground flaxseed, 21:36 and I just grind my own flaxseed, 21:38 like in a little coffee grinder. 21:39 That's a great binding agent. When I'm ready for it. 21:41 Flax really holds stuff together. 21:42 It really helps with this one, and then I'll put in the salt. 21:47 And I like garlic in it. 21:49 You can kind of season it however you want. 21:51 Italian seasoning is an option. Nice. 21:53 Sometimes I like it more garlic and onion 21:55 and I just put a little sprinkle of the Italian 21:57 which is what I think I'll do this time. 21:59 And then I will thoroughly stir all these dry ingredients 22:02 before I add the oil and the water. 22:06 Now do you find in your lifestyle coaching, 22:08 people are trying to go more gluten free? 22:11 A lot of people have found that they have issues, 22:14 and so they have been told by their doctors 22:16 or they've experimented and say, 22:17 "Well, I just feel better when I go gluten free." 22:20 And I think a lot of it has to do 22:22 with how our foods have changed. 22:24 And so people have developed sensitivities 22:26 that maybe they didn't have before, 22:28 so it can be helpful. 22:29 Like the pesticides, and the GMO, 22:30 and all of that stuff gives us a greater sensitivity, I think. 22:34 I think the round up is huge, so... 22:36 Yeah. Yeah. 22:38 There's a lot of things that affect people. 22:39 And so if they need something gluten free, 22:41 it's nice to be able to offer that. 22:43 It is. 22:44 And this happens to be just a very flaky cracker, 22:46 so if that's what you're looking for, 22:47 then that can be really helpful. 22:49 I'm going to go ahead and put my oil in first I think. 22:51 Okay. 22:53 That's not very much. 22:54 Is it coconut oil? This one's coconut oil. 22:56 Yeah, I can see that. You can use olive oil as well. 22:58 But coconut has such good flavor. 23:00 I love the flavor. I love coconut oil. 23:02 And I think that coconut oil 23:03 also has some healthy things for us 23:05 if we don't over do it so... 23:08 Good. 23:10 One of the things that's rich in is omega-3 oils, 23:12 so is the flax and so is the almond, 23:15 so there's a lot of omega-3 richness in these crackers. 23:18 And for many of us in here in America 23:20 our problem is not getting enough in terms of ratio. 23:23 We get way too many omega-6s and not as many omega-3s 23:27 which is what we really need for good health. 23:29 So what would have omega-6 in it? 23:31 Pretty much all other vegetable oils, 23:34 like just regular vegetable oils, 23:37 most processed foods. 23:39 Like olive oil, olive oil, your canola, your vegetable? 23:40 Has some but not as much. Okay. 23:42 Not as much. Okay. 23:43 Processed foods almost all use omega-6 23:45 because it doesn't go rancid on the shelf. 23:47 The problem with omega-3 is it's very unstable. 23:50 It's like the flaxseed oils, your almonds, 23:52 and so they'll go rancid easily, 23:54 so they're not popular 23:56 for things with a long shelf life. 23:57 That makes sense. 23:58 And I mean most of us eat more refined food, 24:00 so then that would make perfect sense 24:01 why we're getting too much omega-6 24:03 and not enough omega-3. 24:04 That's right. That makes sense. 24:05 So I just added my water, 24:07 and I'm just going to stir till it kind of sticks together. 24:14 And that ground flax 24:15 will absorb the liquid quite quickly. 24:17 Yeah. 24:18 And then it doesn't really make a ball or anything, 24:20 I mean you can kind of press it together, you can see that. 24:23 I can see that. Kind of holds together. 24:24 That's all I need to do, 24:26 and I'll put it on my cookie sheet that I've... 24:27 But it's upside down. 24:29 Yeah, I put parchment paper on it, 24:31 but I like to use the rolling pin 24:33 and the edges of the cookie sheet 24:34 get in the way of my rolling pin. 24:36 Yeah, very smart, okay. 24:38 So I do this on purpose. I like that, okay. Yeah. 24:41 And because there's not a lot of oil in here, 24:43 the parchment paper kind of makes sure 24:45 that your crackers don't end up sticking to the cookie sheets. 24:48 And they're fragile, 24:49 so they'll break up if they stick, 24:51 so the other thing I like to do is get a piece of plastic wrap. 24:57 Nice. 24:59 Yeah, then it won't stick to rolling pin. 25:01 That's right, and it's very soft dough, 25:03 so I don't even actually have to put hardly any pressure 25:05 on my rolling pin. 25:07 I can see that, okay. 25:08 And I just roll it out to about an eighth of an inch thick. 25:11 If you roll it thinner, 25:13 you can make it almost paper thin, 25:14 and they're very crispy, 25:16 but they break up real easily as well, 25:18 so kind of depending on 25:19 what you're wanting to do with the cracker... 25:22 Nice. 25:24 What do you bake it at? 25:26 We're going to bake it at, I think it's 350. 25:28 Three fifty? Yeah. 25:30 And you basically, you're just going to bake them 25:32 till they are golden, 25:33 and it will depend on your pan 25:35 and the thickness of your cracker 25:37 as to how long it takes. 25:38 Yes. Yeah. 25:42 Nice. 25:45 I love crackers. Oh, me too. 25:49 My husband is never, never thinks I make enough crackers. 25:54 So I like to just fold this in 25:56 to my make my edges a little bit straighter. 25:58 Now that's neat, I have never tried that. 26:01 Well, it's such a soft dough that it really works well. 26:03 Yeah, it evens it out more, absolutely. 26:06 And so didn't want to go to score it, 26:08 I will come up with more. 26:09 Yeah. 26:10 That's great, I like it. 26:14 It's like making quinoa bread or something, you know. 26:17 And different ingredients, of course, but, nice. 26:19 And I just go over it. 26:25 Oh, yeah, that's very precise. 26:29 There we go. Nice. 26:30 I think that's thin enough. 26:32 And so then I'll just take a knife. 26:34 I think we got one over there somewhere. 26:38 We'll do with that yellow colored one. 26:40 It is a knife. I can use that. 26:43 And then I just score it, 26:45 what you can do it however you like, 26:47 whether you want squares or rectangles. 26:50 You're going almost all the way through though, 26:52 it looks like, right, okay. 26:53 It's more than scored actually. 26:55 Okay, it looks like it, okay, sorry, 26:56 I was just going to say that looks 26:57 like you're really going through. 26:59 And then if you want diamonds, 27:00 you can make them a little bit narrower 27:01 and then do kind of diagonally. 27:04 Yup. 27:11 How long do they keep, the crackers once you... 27:12 Oh, the crackers, 27:14 they don't last very long on my counter. 27:18 I'm sure. 27:20 But you could freeze them indefinitely. 27:22 While you cut, I'm going to try one over here. 27:24 Okay. 27:25 Nice, we already got a cracker and cheese. 27:28 Now I get to try the cheese. 27:37 That's very tasty. 27:41 The cracker is fabulous 27:43 and I love the smoked flavor of the cheese. 27:46 That worked, ah? 27:47 Oh, that works, that's really good. 27:49 I like that, yummy. 27:50 We're making quesadillas next, right? 27:52 We are. Let's read the recipe. 27:53 You want to read that for us. Okay, sure. 27:55 For the quesadillas you will need... 28:17 I really like Mexican food, to me any type of Mexican food, 28:20 but to have a quesadillas and have it plant-based. 28:23 That's amazing. 28:25 And this one's actually gluten free if you use rice tortillas. 28:27 You can use either wheat or rice tortillas. 28:29 Oh, these are brown rice tortillas. 28:30 These are brown rice tortillas, so if someone is gluten free, 28:34 it's a good way, I just kind of like the way they toast up. 28:36 I keep them in the bag till I'm actually ready to heat them 28:39 because they'll tend to dry out and crack easily. 28:42 Now I have my skillet hot, 28:44 and I'm just going to heat up the tortilla, 28:47 flip it a few times, 28:48 I just keep moving it while it's in the pan, 28:50 it's a dry pan, so... 28:55 Just keep it from burning there. 28:56 Yeah. Nice. 28:57 But it gets more flexible 28:59 if you try to fill it and fold it, 29:01 when it's cold it'll just break. 29:03 Right. 29:04 So... 29:05 Do you do a lot of gluten free at home? 29:07 Or not? Off and on. 29:09 For a couple of years I was very sensitive to gluten, 29:11 and so I was gluten free, 29:12 but I find I can tolerate it much better now so... 29:17 I think this is just about ready. 29:18 Nice. 29:20 And then I'll get my fillings ready here. 29:22 Want a few slices of avocado, so I just make some slivers. 29:27 I love avocado. 29:29 It's one of my favorites. Me too. 29:31 Tip in a whole avocado in here for me and I'd love it. 29:34 And then we will start by taking the hummus, 29:37 and this can be just any hummus that you get at the store, 29:40 this one happens to be red roasted pepper, 29:42 I like that one a lot. 29:43 But you can get garlic or roasted garlic, 29:46 and I just spread the whole tortilla. 29:48 So you're really using the roasted red pepper hummus 29:50 in place of your cheese? 29:52 Yes. Okay. 29:55 And it gives you good flavor. 29:56 It's excellent, the first time I saw this idea 29:59 I was like, hummus? 30:00 Really? I know. 30:01 How's that going to be? 30:04 I really had a hard time imagining it, 30:05 so I did it, then I was like, 30:06 "Oh, these are really good." 30:08 And not everybody is used to using hummus, 30:11 but hummus is made from garbanzos, 30:12 it's a whole food, it's excellent nutrition, 30:16 great source of protein. 30:17 Oh, yeah. Hummus is good. 30:18 And then I'll take some of my mashed beans, 30:21 and these can be just your own pinto beans. 30:23 I like to cook my own, 30:25 and then just season them with garlic, 30:26 and olive oil, and salt. 30:28 You can also get canned beans and mash them 30:32 but I did, these were canned beans 30:33 and I added my garlic and... 30:34 Okay, yup. 30:36 So either way works. Yes. 30:37 And either way would be considered not refined, 30:39 we're moving over to the green spectrum. 30:40 That's right. This is all whole. 30:43 And the brown rice tortilla is whole, 30:45 so this one's going to be like a 20-20 on our diet matrix. 30:48 Yay! 30:49 Then we'll put in some avocado. 30:51 Good, yummy. 30:56 That's good. 30:58 You can put three or four slices, 30:59 whatever you want. 31:01 This one's a pretty big one. 31:02 I might actually want to put a fourth one in here. 31:04 Oh, I think so. Absolutely. 31:08 But I like to make the slices kind of thin 31:10 so it doesn't hold the two halves apart. 31:13 Right, okay. 31:15 And then let's use a little bit of salsa. 31:18 You got a spoon here. Yeah. 31:20 Just my hands are little bit sticky. 31:24 Nice. 31:25 And this is just a very simple salsa. 31:27 This has tomatoes and cilantro, you could make your own. 31:29 This is one that's vinegar-free. 31:31 Nice. 31:32 Now where do you find the vinegar-free ones? 31:33 In the Mexican section. 31:36 There's a brand that is pretty simple. 31:38 Okay. 31:39 And then if you want to sprinkle 31:41 just a little bit of salt for the avocado, 31:43 and here's what you could add, a thin slice of tomato, 31:45 or a thin slice of onion if you like it more oniony. 31:49 Yummy. 31:50 The one thing you want to be careful 31:52 is not to get it too juicy. 31:53 Yes. 31:54 'Cause then it can be a little messy to cook. 31:56 And then we'll just put this back in our hot pan. 31:58 Nice. Fold it in half. 32:00 And I just want to toast it, so it's a little bit crispy. 32:04 Nice. I like the crispiness to it. 32:06 Yeah. 32:07 And when I flip it, I always kind of flip it over the fold, 32:10 that way you don't dump stuff out. 32:11 I've done it both ways. So that was bit of experience. 32:14 Absolutely. 32:18 Oh, that's great. 32:19 Now you also are in additional lifestyle coaching, 32:21 you teach nurse assistance classes? 32:24 I do. 32:25 I am really privileged to teach at a Christian school 32:29 that does nurse assistant classes. 32:30 I have a new class of anywhere 32:32 from 6 to 16 people every month. 32:35 This would be like, what we call, CNA? 32:37 Yes, it's to prepare them to take their test to be a CNA. 32:40 Looks like this one's done. 32:42 It does look done. It was a hot pot. 32:47 And so it's been really fun 32:49 'cause I get to share 32:50 a lot of these ideas about plant-based eating 32:53 which is really new to many of them. 32:56 Many of them have never really thought 32:57 about what they eat before. 32:59 And so it's really been fun 33:01 to see them kind of grab hold of 33:02 some of these ideas and start to implement them. 33:04 I start seeing them bringing salads for their lunches, 33:07 you know, where they weren't doing it before. 33:08 And they're like, "Can you see, like, 33:10 a few more servings of vegetables 33:11 or few more servings of fresh fruits?" 33:13 And they'll think about it and they're like, 33:14 we could do that, you know. 33:16 In this last class, 33:17 I had a lady that had been smoking cigars for 34 years, 33:21 and she decided to quit. 33:23 And she was able to do that in the middle of our class 33:27 and by the end our class, she was completely off of them. 33:30 And she was so happy. 33:31 She was like, "I can taste my food. 33:33 It's really amazing, I haven't been tasting this 33:35 well for years." 33:36 And she gave God all the glory for giving her the power 33:38 to stick with her choice, you know. 33:41 And I really like to share with them, 33:43 that's where it comes from. 33:44 You can make all the choices you want, 33:46 but God has to give you the power to follow 33:47 through on your choices. 33:49 So that's an important piece for people 33:51 I think to understand. 33:53 Amen, absolutely. So you just cut this in half? 33:54 Yeah, I like to cut it in half or you can make it, 33:57 you know, pie shaped pieces... 33:58 Nice, nice. Yummy. 34:00 To serve. Yummy. 34:03 Is it too hot still? 34:06 It's probably cooled off little bit. 34:08 Oh, that's fabulous. Isn't that great? 34:11 I just love that rich taste 34:14 that the hummus and the beans together do. 34:15 I love the hummus with it. 34:16 And I've never put a hummus in a quesadilla. 34:18 I like that. I'm dripping salsa. 34:20 Yes, it's little bit drippy, huh. 34:21 Ooh, that's good. I like that. 34:22 So before we go to the next recipe, 34:24 what would you say to someone who is saying, you know, 34:26 "I don't even know how to go into plant-based. 34:31 I'm struggling, you know, I'm just stuck here, 34:34 I like my food, I want to eat my food. 34:38 And I'm not even sure I want to change." 34:40 What would you tell them? 34:41 I'd say the first thing is to inform yourself, 34:44 get educated about the benefits of change. 34:46 Because if you don't actually see 34:48 what those benefits are that you're working towards, 34:50 sometimes it can be hard to get motivated. 34:52 Unfortunately, some people wait 34:54 till they get really sick to get motivated. 34:55 I like to see people understand 34:57 before they get really sick the importance of changing. 35:00 And then just one thing at a time, 35:02 look at adding some fruits and veggies to your meals, 35:05 just extra few servings of fruit at breakfast 35:08 or an extra few servings of vegetables at lunch, 35:11 trying some different varieties. 35:13 That's a great place to start. 35:15 So education would be the key to motivation. 35:17 Often it is. 35:19 Because if I don't know why I need to do this, 35:21 then why would I even want to make a change. 35:22 Exactly. 35:23 And I think the diet matrix helps with that 35:25 because your heart start to see, 35:26 "Oh, here, I'm not gonna feel as well as I would over here. 35:29 And so these are changes that will help me to feel better, 35:31 and may help me to deal with a lot of health challenges 35:33 I already have." 35:34 Okay, so what if I'm struggling 35:36 and I'm trying to eat something, and I say, 35:37 "I didn't even like that, like, 35:39 my taste buds are adjusted to eating a certain way, 35:42 and I don't even like to eat this." 35:44 What do you do there? 35:45 Well, one of the things that I do 35:46 when I work with people is, 35:48 I will guide them through a pallet reset 35:49 which is where they eat very simple food 35:51 for about one week 35:53 because it's amazing how quickly your taste buds 35:55 can adjust to new flavors, 35:57 but if you have very simple food for about one week... 36:00 What is simple food, define that? 36:01 Just maybe very whole grains, fruits, no salt, no coffee. 36:08 I like my salt. 36:09 No pepper, no sugar, but for one week. 36:12 That's not the way you're gonna eat all the time. 36:14 But it's just a reset. 36:16 And at the end of that week, just whole foods, 36:19 like these quesadillas are going to be so yummy. 36:21 It's just amazing how it changes your ability 36:24 to appreciate food in a natural form. 36:26 So your pallet can actually change that. 36:28 Yes, yes. Wow, that's amazing. 36:30 Yeah, they say that, within three to six weeks, 36:33 it can completely change in that people 36:35 can go to a completely salt-free diet. 36:37 And within three to six weeks, 36:40 if they went back to their old diet, 36:42 they would consider it nauseatingly salty. 36:44 Isn't that amazing? Yeah. 36:45 To me, that's God. It is. 36:47 Because He knows, 36:48 "Hey, I'm struggling with this or I'm dealing with this," 36:50 but making those choices, those decisions, 36:53 then God can actually reset my pallet. 36:55 I mean, that's incredible. It is. 36:57 Yeah, and we're going to make cheesecake next. 36:59 All right? All right, yes we are. 37:01 Yes. Let's read our recipe. I can't wait to try that. 37:04 So for the crust, we have... 37:24 And in the filling, you will have... 37:44 I think dessert is one of my favorite things. 37:46 Oh, yeah. 37:47 And to have a dessert that's plant-based, 37:49 and that's whole foods... 37:51 Is this plant-based and whole foods? 37:52 Are we in the green quadrant? A lot. We're almost there. 37:55 A lot of this is whole food. 37:58 There's only a few things, 37:59 we'll talk about them as we go through, 38:00 that might be a little bit more refined 38:02 or processed versus completely whole. 38:03 Okay, so we don't have to be on the chart always 38:06 at the top right corner. 38:08 We can pick and choose. Yes, you can. 38:10 But it's really nice to have a framework to know 38:13 where am I, where am I going. 38:15 So this is, for example, a dessert 38:17 that I probably wouldn't have very often. 38:18 I might do this for a Thanksgiving with my family, 38:21 you know, something like that. 38:23 It's probably not something 38:24 I would even do on a weekly basis 38:25 because it is rich. 38:27 Okay. Yeah, now that's good. 38:28 Absolutely. All right. 38:29 So we'll start with the crust. 38:31 And I have here my whole almond flour. 38:33 So this was not blanched almond, 38:35 you can see the brown speckles from the almond skin. 38:37 And I'm going to put all my dry ingredients in first. 38:40 This is our omega-3s? The almonds, yes, it is. 38:42 The almond, yes, I'm learning, okay. 38:44 And then we have carob 38:46 which is also very rich in a lot of vitamins and minerals. 38:50 And it kind of gives it a bit of a chocolaty flavor 38:53 without any of the drawbacks of chocolate. 38:57 And then we're going to also put in our seasonings. 39:01 This is the Ceylon cinnamon. 39:04 Ceylon cinnamon is not the kind 39:05 you usually find at your grocery store. 39:07 You usually have to make sure 39:09 that it's marked Ceylon cinnamon. 39:11 And what's the difference? 39:13 Ceylon cinnamon is actually from a different tree. 39:15 And it doesn't have some of the very irritating chemicals 39:17 that regular cinnamon does have. 39:18 Okay. And so, I get mine online. 39:21 It's very easy to find online. 39:24 And so it's more healthy, but it still gives you a nice, 39:27 it's a little more citrusy and not quite as biting 39:30 as the other cinnamon in terms of flavor. 39:32 Let me smell once. Yeah, sure. 39:35 Oh, yeah. Yeah. 39:37 It's got a little lemony to it. 39:39 It smells just slightly different 39:40 than regular cinnamon. 39:42 But I like the flavor, it's really great with fruit. 39:44 Then I'm gonna put my salt in. 39:49 And as soon as that's mixed up well, 39:51 I'm just gonna add my liquids which is my maple syrup. 39:57 And this is premium Michigan maple syrup. 39:59 Now this one or this one? That's fine. 40:03 I love fresh maple syrup. 40:05 I used to be in Massachusetts before I married Greg, 40:08 so maybe I want to say 10, 15 years of my life 40:12 has been in Massachusetts. 40:13 They have great maple syrup up there. 40:15 You go up to Maine, or New Hampshire, 40:18 Vermont, they'll will tap those maple trees. 40:20 They got really good. 40:21 So I'm sure Michigan's good too. 40:22 It seems like the North, you get good maple syrup. 40:24 Yes, my sister Trish and her husband 40:26 make this maple syrup from their own trees. 40:28 That's even better. 40:30 And it is like the most awesome maple syrup I've ever had. 40:32 And a special thanks to Trish, 40:34 she came with you and she does a great job. 40:36 Oh, I don't know, I would not be able to do this without her. 40:38 That's all there is to it. 40:40 And maple syrup, of course, 40:42 is just the evaporated sap of the tree. 40:44 So no nutrients have been taken out 40:46 but it is very concentrated. 40:47 It is. 40:48 And then we're gonna add some of our coconut oil 40:52 which helps to set up the crust 40:56 and also provides some nice richness. 40:58 Got it. 40:59 'Cause coconut oil really thickens up, 41:01 you know, if it's not more... 41:03 And because we're gonna freeze this cheesecake, 41:06 it's a raw-free cheesecake. 41:08 We don't have to cook it. Okay. 41:11 Do you have more nutrients when you eat raw? 41:13 Some people advocate, 41:15 "We need to be eating more raw foods, more... 41:18 Is there more nutrients that way or not? 41:20 We need a combination of raw and cooked foods. 41:23 Some foods actually release 41:24 more nutrients when they're cooked, 41:26 things like carrots and tomatoes, 41:28 you get more of the phytonutrients available 41:30 to the body when they're cooked but we need raw. 41:32 And most of us probably don't eat 41:34 as much raw as we should. 41:35 So I encourage people to eat more raw 41:38 because most of us aren't getting enough. 41:39 But this is balanced. I like that. 41:41 We're not saying, "Okay, we're going 100% raw," 41:43 but right, okay, good. 41:44 There are some things that need to be cooked. 41:46 Grains really are better for the body 41:47 when they're well cooked. 41:49 Absolutely. 41:50 You know, I'm such a rubber spatula girl. 41:52 You need this kind of again? That's really what I need. 41:54 Yeah. 41:55 Well, you're good at getting everything 41:57 out of the bowl. 41:58 You know, when I was in high school, 42:01 I was in a school 42:03 that have a lot of practical teaching aspects to it. 42:05 One of my responsibilities was cooking. 42:07 And the lady that was my supervisor 42:09 was one that had gone through the depression, 42:11 and she was definitely of the waste-not, 42:14 want-not variety. 42:16 And so we were taught to use a spatula 42:18 to clean every single bowl out. 42:20 Yes. 42:22 And I think it's a good habit. 42:25 But that's where the habit began. 42:27 And I'm putting this into my nine-inch cheesecake pan. 42:29 I forgot to say that. 42:30 I have it lined with parchment paper... 42:32 I can see that. 42:33 That will keep the crust from sticking to your pan 42:36 and make it easy to serve. 42:38 And then I just kind of use my spatula 42:41 to even out the crust. 42:43 You don't really push it to the edge. 42:45 It will kind of get there. 42:46 Okay. 42:48 I'm rushing things. You know, that's okay. 42:50 It's just... It takes time. 42:52 Yeah, and depending on how you measure 42:54 your flour and your liquids. 42:56 It may be a little bit more liquidy 42:59 and flow a little more or might be a little thicker. 43:01 And it doesn't really matter, 43:02 I just want to kind of get it all the way 43:04 out to the edges. 43:06 Give it a little shake, they'll kind of help settle it. 43:08 I see that. 43:09 And then now I can come down with that for the moment. 43:12 So now, our crust is ready to put into the freezer. 43:15 How long does it sit in the freezer for? 43:16 It needs to harden. 43:18 So a couple hours is probably enough 43:20 to put the filling in. 43:22 And we have one frozen, right? We do. We have one right here. 43:25 So let me pop this in the freezer 43:27 while you pull that one out. 43:30 So here's my previously-frozen crust. 43:32 It's ready then for my filling. 43:34 So we'll go to the filling at this point. 43:36 So this filling goes in the blender. 43:42 And we're gonna start with our soaked cashews. 43:45 Now, you said in the recipe, soak them four hours, was it? 43:48 Yes, that's what it said. 43:49 Why would you soak them for four hours? 43:51 The reason for soaking the cashews 43:53 is that it helps them to soften. 43:54 And especially if you don't have a real 43:56 high powered blender, 43:58 it will help to get really smooth, 43:59 and you really want the filling to be smooth. 44:01 That's part of what makes the cheesecake 44:03 a cheesecake, right? 44:04 Absolutely. 44:05 I don't like... you need spatula. 44:07 Yeah, thank you. 44:09 I don't like a grated cheesecake. 44:10 That just doesn't sound very appealing. 44:13 I would be for soaking them. Yes. 44:15 And cashew is a softer nut but when you soak it, 44:18 then it really grinds up very, very fine. 44:21 And so, then I'm going to add 44:22 the rest of my ingredients. 44:24 Doesn't really matter what the order is, 44:25 except I'm not adding my fruit. 44:27 So I put everything else in. 44:29 And what's the purpose for that, 44:31 keeping the fruit separate? 44:32 'Cause I notice that in the recipe, 44:34 it's separate, keep it separate. 44:35 It's because we're going to take this base, 44:39 and we're going to split it into two containers, 44:41 and then we're gonna blend one of the fruits 44:43 with each of the halves so... 44:45 Nice, okay. 44:46 But the base for both of them are the same. 44:48 This is the lemon juice. 44:50 Did you fresh lemon juice or from the bottle? 44:52 I love fresh lemon juice, either one will work. 44:54 The flavor is really good. 44:56 Yes. 44:57 And some vanilla, and a little bit of water... 45:02 I'm sorry, coconut oil. 45:03 Nice. 45:05 And that also helps to set up the cheesecake. 45:09 Now you use a lot of coconut oil 45:11 as opposed to some of the other oils? 45:14 Most of the time, 45:15 I try not to use too much of any kind of oil, 45:18 but because it seems to be easier 45:20 to get other kinds of oils... 45:24 When I have a choice and I'm going to, 45:25 I'll try to either use coconut oil, 45:28 sometimes flaxseed oil, 45:29 and I do use extra virgin olive oil too sometimes. 45:31 Yeah, okay, good. 45:32 A little bit of variety. Okay. 45:34 I think that goes in the trash too. 45:36 Got it. Thank you. 45:37 And we got all our ingredients in here then. 45:40 Just double check. 45:42 Cashews, lemon juice, maple syrup, 45:44 coconut oil, and vanilla. 45:45 So we're just gonna put the lid on here, 45:46 and then we're gonna blend this till it's very smooth. 45:48 Make some noise. Yeah, we will. 46:28 So normally you would blend it longer? 46:30 Yes, I'd want to make it really, really smooth. 46:32 But I think we're pretty close. 46:34 For television, we'll consider we're close enough. 46:35 Yeah, we will. But, okay, good. 46:37 Okay, and then in here, 46:40 I usually end up with about a cup... 46:45 about three cups. 46:46 So I'll put a cup and a half in each of my containers. 46:51 Good. 46:52 And then you're gonna blend 46:53 the pineapple with some and the blueberry with some. 46:55 That gives you the nice whirl, the zebra of that. 46:57 That's right, that's right, it's how we're gonna do it. 47:00 I like it. 47:02 I think that's really pretty close. 47:03 Okay. 47:05 Nice. 47:07 It smells really good. 47:09 Yeah, those cashews are really, really nice. 47:11 It has a good smell. 47:13 Okay. 47:14 And then, I'm going to do my light-colored one first. 47:17 That way, I can use the blender without having to wash it. 47:19 This is smart. 47:21 If you do the blue one... You're done. 47:23 Yeah, you're gonna have to really wash that. 47:25 Okay, so I'm just gonna blend this briefly. 47:46 Okay, so there is my pineapple one. 47:48 Okay. 47:49 I'll put that one in here. 47:52 Nice, it did change colors a little bit. 47:55 Actually, it's a little lighter. 47:56 It does. 47:57 It's a little more like a cream instead of not so yellow. 48:00 Right. 48:01 Oh, you can really smell the pineapple. 48:06 That's great. 48:09 Greg would like this, anything with fruit. 48:12 Yes. He loves fruit. 48:13 Yeah. 48:15 Anything that's sweet and rich, my husband loves. 48:18 Well, that's kind of true too. 48:22 Okay, I want to get most of this white out 48:25 because we're gonna change colors here. 48:26 Right, okay. 48:28 That makes sense. 48:30 Now we're gonna make the blue part. 48:32 Yep, so I'll put the blueberries in. 48:33 Oh, you're putting at the bottom. 48:35 Doesn't matter. Oh, okay. 48:37 I thought maybe there's a method to this. 48:39 Not this one. 48:45 Nice. 48:49 Yummy. 48:53 All right, then we'll give this one a blend. 49:10 It's a lot more liquidy, 49:12 there's a lot more liquid in blueberries. 49:13 There might be. 49:14 And it doesn't actually make too much difference 49:16 'cause it's all going to be frozen anyway. 49:17 So the consistency differences don't matter. 49:18 So you serve it frozen? 49:20 I do. Okay. 49:22 So frozen zebra cheesecake. 49:26 That it is. 49:29 So when you do the lifestyle coaching, 49:32 what type of people come to you for help? 49:36 Would it be someone who says, 49:37 "Hey, I just want to lose weight"? 49:39 Or is it someone who says, "I have high, you know, 49:42 triglycerides, or cholesterol, or my blood pressure is high," 49:46 or what type of issues, health issues do you deal with? 49:49 It can be pretty much any lifestyle issue. 49:52 Diabetes is a really common one these days. 49:56 Losing weight isn't usually a primary 50:00 reason to go plant-based. 50:02 I mean, some people will. 50:03 But my approach isn't primarily about weight loss, 50:07 even though for many people, that's one of the advantages 50:09 they will enjoy when they do that. 50:10 Okay, so diabetes is the big issue. 50:12 Yes, it is. 50:14 As our, like, high cholesterol, high triglycerides... 50:17 Blood pressure, high blood pressure? 50:20 Yes, yeah. 50:21 All of those things can be benefited 50:23 by making that plant-based move. 50:24 Yes, absolutely. Good. 50:26 Okay. Okay. 50:27 So the zebra part of this. 50:28 I need those two little measuring cups over there. 50:31 Got it. 50:33 And these are each about half a cup, 50:34 and then what I'm gonna do is I'm gonna alternate 50:38 and just take about one scoop, 50:43 and I just pour it right in the middle of the pan. 50:50 And then I'll take a scoop of the blue. 50:52 And then where's that one go? 50:54 It goes right on top of that, right in the middle of the pan. 50:57 Oh, that's neat. 50:59 I can see, it spreads it out and then you get the white 51:02 on the outside, okay. 51:03 And so you just alternate 51:04 till you've used up all your filling. 51:06 That's fun. 51:07 And you always pour it right in the middle 51:09 on top of the other layer. 51:11 Wow. 51:12 But then don't jiggle your pan. 51:14 Yeah, Jill, don't touch the counter. 51:18 Well, a little bit is not gonna hurt it. 51:20 But like you don't try to, like, even it out or anything, 51:23 yeah, just let the weight of the filling spread it out. 51:26 I can see that. 51:27 So every time you make it, 51:29 it would be just a little different. 51:30 Yes, just like the zebras. Yeah, okay. 51:32 They say, no two zebras have the same stripes, right? 51:35 There you go, I love that. 51:37 Oh, that's great. 51:38 It's really pretty. 51:40 What color do you end with on the top? 51:42 Well... 51:43 Or it depends on how you run out a filling that you do? 51:45 The one that I did for demo today, 51:46 I ended with white, and then I was sorry 51:49 because it wasn't in the middle. 51:53 Sometimes it just doesn't spread exactly, symmetrically. 51:56 That's right. That's right. 51:58 And then I was like, "Oh, I like the blue in the middle. 52:00 So we'll see, 52:01 I might try to end with the blue today. 52:03 So how long does it freeze for? 52:04 Till it's completely solid. Overnight is really good. 52:06 Oh, wow. Okay, yeah. 52:09 So it's just gonna tighten up your circles there, 52:11 the more you pour on there. 52:12 And we have one in the freezer, I'm gonna pull out... 52:14 Sure. While you finish there. 52:19 Oh, that looks fabulous. 52:25 I'm ready to eat now. 52:29 Yummy! Look at that. 52:31 You did end with a white in the middle. 52:33 I did on that one. 52:34 I like it. Yummy. 52:36 I'm just gonna do two more on this one and we'll be done. 52:39 We'll cut it in a minute. 52:40 And then I will get to try it and see how it tastes. 52:43 There you go. I love it. 52:45 So you garnish with the blueberries 52:46 and the mint... 52:47 And you can do anything you want for garnish. 52:49 I know there's some of our viewers 52:51 that are even more creative than I am 52:54 and could do beautiful things, 52:55 you can have sliced fruit on it, 52:57 you could even put a salsa on top if you want it. 52:59 Now, have you tried it, maybe with a pineapple 53:01 and a strawberry? 53:03 Yes, I have, and that's good. 53:04 As long as you have a color contrast, 53:06 that works great. 53:08 You need the light color to contrast with the dark. 53:09 Yeah, you want a light and a dark. 53:11 You could do it with raspberry, it'd be really pretty. 53:13 Oh, that sounds yummy. Yeah. 53:15 I would like that very much. Yeah. 53:19 Okay, this will be for my last one. 53:21 You're gonna end with the blue one on the top. 53:22 I am. 53:23 Yeah, be different than this one. 53:25 Yup. 53:27 I like it. 53:29 There we go. 53:32 And we find that on top, 53:35 the layers kind of end up blending. 53:36 I see that. 53:37 You get a little bit of the stripe... 53:39 But when you cut it, you're gonna get more of it. 53:40 Yeah, so we will cut this one in a minute. 53:42 And when we come out 53:44 for the final products at the very end, 53:45 we will show you what it looks like with the... 53:49 And I get to try it too. 53:50 What we want to do right now 53:52 is we want to go to Lucia's contact information. 53:55 She's just an incredible woman of God 53:57 with a wealth of information. 53:59 And I know that the Lord can use her to minister 54:02 to your life whether you're struggling 54:03 with any of those lifestyle diseases 54:05 that we talked about. 54:07 And you say, "I need a coach, 54:08 I need a lifestyle coach to help me 54:10 get from point A to point B, C, and D, 54:12 and then eventually, 54:14 all the way to the other end of the spectrum." 54:16 Or maybe you want to check out her Facebook 54:18 or her website and watch some of those videos 54:21 because that's incredible, 54:22 the ministry that God has given to you. 54:25 And that cookbooks available on the website too. 54:27 Okay. So we have the cookbook too. 54:29 And you can try those recipes at home, in you own home. 54:32 So whatever you're looking at there, 54:34 God wants, He wants us to be in health, 54:36 He wants us to prosper even as our soul does. 54:39 So He just says, 54:40 "Come to me, and I can change your life." 54:43 So here's the contact information 54:45 for you to contact Lucia for yourself. 54:50 If you would like to contact Lucia Tiffany 54:52 about lifestyle coaching, her cookbook Flavors of Health, 54:56 or about transitioning to a plant-based diet, 54:59 you may do so through her website, 55:01 3DHealthForLife.com. 55:04 There you will find tips and resources for living 55:07 the most abundant life you ever thought possible. 55:10 Check out the eight habits for health, 55:13 delicious recipes, 55:14 and support for your health habit formation 55:17 through custom coaching at 3DHealthForLife.com. 55:22 You may also write to her at P.O. Box 342, 55:27 Manton, Michigan 49663. |
Revised 2018-04-26