Participants:
Series Code: TDYC
Program Code: TDYC018009A
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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 00:19 Removing pain 00:24 Lord, let my words 00:30 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:46 I want to spend my life 00:51 Mending broken people 01:10 Hello, and welcome to another 3ABN Today program. 01:13 I'm Jill Morikone. 01:14 And we're delighted that you're taking time 01:16 from your day to spend with us in the kitchen here 01:19 in the 3ABN kitchen studio. 01:21 And learn these wonderful recipes, 01:23 and meet these wonderful people. 01:25 I have with me in the studio Leslie Caza. 01:28 And we're so glad 01:29 that you've joined us here today, Leslie. 01:31 Thank you. Thank you for inviting me. 01:33 It's a blessing. Amen. 01:34 Well, you have a ministry Simply Vegan in Memphis. 01:37 And tell me a little about the ministry 01:38 and then I want to hear about, 01:40 how you and your husband work together in ministry too? 01:42 First, what's Simply Vegan in Memphis all about? 01:45 We do a monthly class 01:46 where we serve a plant-based meal, 01:49 and while they're enjoying their meal, 01:51 we do a presentation, an educational presentation 01:55 to kind of motivate them to eat right. 01:57 And then we usually have a little discussion group 01:59 afterward about the material. 02:01 And that helps to bond us together as a group 02:03 as we talk together. 02:04 My husband helps a lot with the audio, 02:06 visual things on that. 02:08 But he also helps with other programs 02:10 like depression recovery or guiding programs. 02:11 That's with Neil Nedley. 02:13 Yes, or weight loss programs or things like that. 02:16 Now, she says, my husband helps with that 02:18 but he's the pastor, right? 02:19 Your husband is a pastor? My husband is the pastor. 02:21 And so he... 02:23 When it's something that's my favorite, 02:25 he does all the background work and when it's his favorite, 02:28 I help with the background work. 02:29 So it's a good team. That is teamwork. 02:31 Yes. I love that. 02:33 Praise the Lord for that. 02:34 I know that we had heard from Leslie some time ago. 02:38 She had contacted us and said, 02:39 "Hey, this is the good ministry we have." 02:41 And Cathy Samuels 02:43 was a member of your church, was she a member? 02:44 Yes, she was. Okay. 02:45 She was a member of her church. 02:47 And Cathy said, "You've got to get Leslie Caza 02:49 to come to 3ABN and to share the recipes." 02:51 So we're so glad that it worked out for you 02:53 to come and to share your ministry 02:56 with our family at home. 02:57 Yes. Thank you. 02:59 And I'm really blessed to have an amazing team, 03:01 Sky and Leseth. 03:03 I may be in the front of the camera, 03:05 but I could not do this 03:06 without these two precious ladies. 03:08 So it's a blessing to have a team. 03:10 It is. Praise the Lord. 03:11 They're really organized because they just got 03:13 that kitchen back there, 03:14 just perfectly organized and all this stuff coming out. 03:16 So praise the Lord. 03:17 Yes. You're right. 03:19 It's teamwork putting it together. 03:20 It's teamwork. 03:21 So what type of food are we making today? 03:23 What recipes are we focused on today? 03:24 Well, it'll be like a nice sit down dinner 03:26 maybe for Sabbath afternoon, a family dinner. 03:29 So... Nice. 03:30 Special occasion, I love that. 03:31 We're gonna start with tofu burgers. 03:33 Boy, that looks good. Oh, they are good. 03:36 And chicken-style seasoning, 03:38 if you want to know how to make your own. 03:39 That's right. Chicken-style seasoning. 03:41 A potato vegetable medley. Oh! That looks yummy. 03:45 I like that with the veggies and gravy. 03:48 A good gravy is always important. 03:50 It's all about the gravy. 03:51 Yeah, that's right. Then we're gonna... 03:53 We have our salad here, masterpiece salad. 03:55 And that's combined with the house salad dressing 03:57 that you can use on that salad. 03:59 And dessert, a can-strawberry cheesecake. 04:04 Special family treats need... 04:06 Occasions need special treats, right? 04:08 Yes. Yes. 04:09 Oh, that's wonderful. 04:11 Well, let's look at our first recipe 04:13 for those tofu burgers. 04:14 Let's read that recipe. 04:45 Tofu burgers sounds really good, 04:47 but do you ever do a cooking class and people say, 04:50 "I don't like tofu, 04:52 I don't know what to do with tofu." 04:53 Do you ever encounter that? 04:54 That's what this is all about. 04:56 I usually encourage people at my classes, 04:58 just take it and try one bite. 05:01 And if you don't like it, my feelings are not hurt 05:02 if you have to through it up 05:04 because really your mom cooks best to you, 05:07 someone else's mom cooks best. 05:09 All our tastes are different, so we shouldn't get offended, 05:11 just give... 05:12 That's one of the reasons why we like to serve 05:14 a wide variety foods at our classes. 05:16 Because some people, if there are six recipes, 05:19 they may find two that they go, yup, I'm gonna make those... 05:22 That's good. Absolutely. So way to go, let's try it. 05:24 Because we have all standard recipes 05:25 we like and then you can expand and add something. 05:28 But don't you think with tofu, it doesn't have flavors. 05:30 So it depends on what you add to it, 05:32 what happens to it. 05:33 That is very true. 05:35 And this silken type tofu seems to be even milder 05:38 than the water-packed, almost no flavor at all. 05:41 So it hides well in things. 05:43 And it hides well on these burgers. 05:44 Yeah. Good. 05:46 Okay, what do we do here? Okay. 05:47 I'm gonna come over here to the food processor. 05:50 And we're gonna start by making the breadcrumbs 05:52 which is very simple. 05:54 You can just take fresh pieces of bread 05:56 and if you kind of tighten them up a little bit, 05:58 they will catch in the blades a little bit easier. 06:02 Yeah. So just a quick little... 06:03 So that's what you said 06:05 in the thing balled-up bread and then squeeze it. 06:06 Balled-up bread. 06:08 I was trying to figure it out what that meant. 06:11 Okay. 06:19 Nice. Breadcrumbs. 06:21 It works perfect. It works perfect. 06:22 I have to try balling up bread in that fashion. 06:25 It takes... 06:26 For that bread it's about one slice for half a cup. 06:29 Okay? And then we're going to... 06:33 Also we need is one cup, I had three slices there. 06:35 Okay. But all we need is one cup. 06:37 So we'll go ahead 06:38 and get that out in just a minute. 06:40 And if you need dried breadcrumbs, 06:42 just go ahead and do the breadcrumbs 06:46 and then dry them on the cookie sheet. 06:48 They dry a lot faster 06:49 than if you try to dry your whole slices 06:51 and then it makes a lot of noise 06:53 and it's harder to get it right. 06:54 So grind it first and then dry it. 06:56 What do you put it in the oven at what temperature? 06:58 Oh, it wouldn't take much. 07:00 I would put it at maybe 225, so you could watch it. 07:02 Because it's so fine, it could burn quickly. 07:05 Okay? And then we have our tofu. 07:08 And we're just gonna go ahead 07:09 and mash that up. 07:10 I don't know if you can see the consistency on there, 07:12 but it's quite different than water-packed tofu. 07:13 Very different. 07:15 It's a lot silkier. It is a lot silkier. 07:17 And if you wanted to use water-packed tofu... 07:20 If you were accustomed to the tofu flavor, 07:23 then you could go ahead and use the water-packed tofu 07:26 and the recipe would really be just fine. 07:28 It's convenient to use the silken tofu 07:31 because it's the exact measurement for the recipe, 07:33 so that one is perfect. 07:34 It does. Okay. 07:36 So we have our tofu. 07:37 Now, we're just gonna go ahead 07:39 and add one cup of our breadcrumbs. 07:41 I'm just gonna set that on there for a minute 07:42 while I measure this. 07:45 Nice. That in there. 07:46 And this kind of helps to bind the burger a little bit better. 07:51 Yup. So we have that. 07:54 And then if you have leftovers, you could even make 07:56 a big batch of these and put them in your... 07:58 Put the breadcrumbs in the freezer 07:59 so that you have it all the time, 08:00 so that's handy. 08:02 We have our quick oats, that's also a fantastic binder. 08:06 It is. Chopped onion. 08:08 Oh, that'll give a good flavor. Very good flavor. 08:10 And if your family really doesn't care for onions, 08:14 then you could put a little onion powder in there 08:16 and you wouldn't have that mouth feel of the onion 08:18 which for some people, it's not nice. 08:19 It wouldn't be so strong. That's right. 08:21 We have some flour here. 08:23 This is just regular whole-wheat flour, 08:24 but really any kind of flour would do. 08:26 So if somebody needed gluten free... 08:29 They could do gluten free bread and then they could use... 08:33 Gluten free oats. 08:34 And a gluten free flour, even a millet flour 08:36 or something like that. 08:38 It's just for binding. 08:39 Yeah. Okay? 08:40 And then we have our salt and we have sage. 08:44 Now, this is powdered sage. 08:48 In my recipe it's usually rubbed... 08:50 I'm sorry, powdered sage and this is rubbed sage. 08:52 Okay. Okay. 08:54 The powdered sage is a little more concentrated, 08:56 it's ground further. 08:57 So because this is powdered, we added just a pinch more. 09:00 The rubbed? 09:01 Okay. Thank you. 09:03 I was saying it in a minute. 09:04 Powdered and rubbed. Okay. 09:05 The powdered is more concentrated 09:07 than the rubbed. 09:08 Okay. Okay. 09:09 And a little bit of nutritional yeast flakes for flavor. 09:11 I think sage makes a good flavor in a burger. 09:13 It does. 09:14 It kind of is a chickeny type thing. 09:16 And this is a light colored, 09:17 so it kind of reminds you of a chicken patty. 09:19 Yup. Yup. 09:20 And then just add small amount of water here. 09:23 Nice. And that's it. 09:24 These are very simple. I like that. 09:26 We're just gonna mix it up. 09:27 And if you have children that like to help you 09:30 in the kitchen, just have them wash their hands 09:32 and get in here and mix it up, 09:34 and they will have a grand time doing that. 09:36 Oh, that's wonderful. 09:37 My children love to help me 09:39 in the kitchen when they were little, 09:40 and now they're excellent cooks themselves. 09:42 They like to cook? 09:43 They do like to cook and they're like me, 09:45 they like to eat. 09:46 So it's a great combination. 09:48 That is the best combination. Yes. 09:51 Now, if your family gets nervous about textures, 09:54 you could actually take this whole thing 09:56 and put it in the food processor. 09:58 And then it would be very smooth 10:00 for shaping your patties. 10:02 Yup. Oh, that's fabulous. 10:04 Okay. And you can already see it 10:05 kind of does hold together pretty well. 10:07 It does. I can see that. 10:08 Now when we're forming this, 10:10 it doesn't really have to sit very long, 10:11 this is actually gonna hold together. 10:14 Normally, we do like to sit five or ten minutes 10:16 before you did it or now you just readily... 10:18 No, I usually just go for it. 10:19 Okay? You need your pan? 10:21 And if you want them to hold together even more tightly, 10:24 again the food processing would condense everything down. 10:26 Yes. Okay. 10:28 You have a couple of options 10:29 when you want to make your patties. 10:31 You can use a ice creams... 10:34 You can use a lid like this and this is a wide mouth. 10:37 Nice. Like a canning lid. 10:39 A canning lid with the ring. Yeah. 10:42 And just kind of pack it in there till it's smooth. 10:45 Yes. Like that. 10:47 Then you're gonna have a very uniform... 10:50 Shape. Shape there. 10:52 Just flip it on and then push that off. 10:55 Excuse me, Jill. Yeah. 10:57 And... Nice. 10:59 So you have a really nicely shaped patty there. 11:02 Now, if you don't can, 11:04 you don't want to buy a pack of these. 11:06 You could also just take an ice cream scoop 11:09 or a measuring cup, 11:11 either one would work just fine. 11:14 And then just gently just shape your patty, 11:19 and that will hold together quite well. 11:21 Absolutely. I like these. 11:23 Now, these will bake at 10 minutes per side. 11:26 Okay. It's pretty quick. 11:27 Three hundred and fifty degrees. 11:29 And if you want them a little darker, 11:31 you can go ahead 11:32 and leave them in a little bit longer. 11:34 And then they will be a very tender burger. 11:36 And then if you would like them to have be a little bit firmer, 11:40 go ahead and refrigerate them, they freeze fantastic. 11:43 So if you like to keep something for packed lunches, 11:45 wonderful, because they set up just a little bit firmer, 11:49 they're great to prepare on Friday for Sabbath. 11:51 Right. Works great. 11:52 I like it. 11:53 Do you ever do it like in a dish with gravy too or not? 11:55 You usually use it only for sandwiches and...? 11:57 Oh, gravy too. 11:58 And we're gonna be making the gravy. 11:59 Oh, we are making gravy. 12:01 Have you ever done it with gravy or...? 12:02 Oh, yes. You do. Okay. 12:04 Oh, yes, both ways for my favorite sandwiches. 12:05 We got some finished over here. It looks fabulous. 12:07 I see you have one 12:08 with gravy on it, and the veggies. 12:10 Yes, yes. 12:11 And then the other one is just like 12:12 a nice traditional sandwich with the lettuce, 12:14 and the tomato, and the... 12:15 I'm going to take a bite out of one of these. 12:17 All right, do that. 12:18 Now, tell me you have a cookbook while 12:20 I get a bite ready here. Okay. 12:21 Because we did not talk about this cookbook at the beginning. 12:24 The Garden Menu, and this is brand new 130 recipes. 12:28 That's right. Brand new, just came out. 12:31 These recipes are family favorites 12:34 or favorites that we've done 12:36 from cooking schools in the past. 12:39 They're pretty much my regulars, 12:41 actually when I was getting ready to proofread this, 12:43 I just started picking this up 12:45 and cooking out of it all the time 12:46 because there are the recipes that I use a lot, 12:48 so they're tried and true. 12:51 This is really good. I'm glad you like it. 12:53 Oh, man! That's great flavor. 12:55 I had the one with the gravy, 12:57 so I'm getting both flavors together. 12:58 That's all about the gravy. 13:01 That's fabulous. I'm sorry. 13:02 I interrupted about the cookbook. 13:03 No problem, no problem at all. 13:05 So tried and true. 13:07 We use them in our classes 13:09 and my family grew up with these. 13:10 Oh! That's wonderful. 13:12 So, yes. 13:13 So you grew up eating vegetarian? 13:15 I didn't, but my kids did. 13:16 You mean, the kids grew up, okay. 13:17 That's right. 13:19 Now, I grew up a meat eater. Okay. 13:21 And when I became a Seventh-day Adventist, 13:25 learned all about the health message. 13:27 And I did not actually like the food at first, 13:31 we threw away a lot of food when we got... 13:34 We became Adventist shortly 13:35 after we got married or just before we got married. 13:37 And we experimented a lot 13:40 and didn't enjoy a lot of the things. 13:42 So it's been a trial and error for the last 30 some odd years. 13:46 And I actually enjoy getting 13:49 in the kitchen and experimenting. 13:51 My husband calls it my laboratory. 13:53 So we have a lot of fun. 13:54 You know what, Leslie, that's a true gift. 13:56 You know, because when someone actually enjoys to get in 13:59 and have a good time and experiment with stuff, 14:02 that's just a gift that God has given you. 14:03 So thank you for sharing that with our 3ABN family. 14:05 God is good. 14:06 We will give you the address for Leslie at the end, 14:08 so you can get this cookbook. 14:10 But let's go to our next recipe. 14:12 I think we're doing that chicken seasoning. 14:14 For the chicken-style seasoning powder, you need: 14:46 So why would you make a chicken seasoning? 14:48 What would be that be for? 14:49 It's a good all purpose seasoning. 14:51 You might want to have it on popcorn. 14:52 You could put it in gravies. 14:54 You could put it in burgers or stews, casseroles. 14:59 Yes. Yes. 15:00 And here is our vegetarian alternative. 15:02 Yes, I like it. It's a vegetarian alternative. 15:04 Yup. So shall we go ahead? 15:06 Yes. All right. 15:07 This is about the simplest recipe 15:08 you're ever gonna make. 15:10 I love it. 15:11 We have our nutritional yeast flakes. 15:13 And then this is... 15:16 Is that coriander? 15:17 That is celery seed. Nice. 15:20 Celery seed, and here's the coriander, 15:21 they're very close looking. 15:23 They are. They are. 15:24 And we have turmeric, that's basically for color. 15:28 It gives a good yellow color. Yes. 15:31 And then we have some sugar. 15:34 What type of sugar do you use? 15:35 This is the cane crystals, so it's not bleached. 15:39 Yeah. Okay. 15:40 And then we have salt. 15:41 And again, if you are on a low sodium diet, 15:44 and you're used to no salt at all, leave it out. 15:47 Or if you like a salt substitute, 15:49 use a salt substitute. 15:50 Or reduce the salt. You have options. 15:52 You have many options 15:54 when you make your own seasonings, right? 15:56 Yeah. This is the sage and our thyme. 16:01 Nice. Basil, parsley. 16:07 This is parsley, I grew in my garden. 16:09 Nice, I love that. 16:11 It's beautiful. And garlic. 16:14 God blessed my garden very much this year. 16:17 And then some onion powder. 16:19 Nice. All right. 16:20 So how did you even create the recipe? 16:24 I taste tested other, 16:27 another brand that I really liked 16:29 and just kind of slowly added and adapted 16:32 until I came up with something 16:33 I thought would be a good substitute 16:35 because not everybody can find a commercial 16:38 brand chicken style seasoning so... 16:41 And I do like to use it in my recipes 16:42 because it's a blend that's quick to use 16:44 instead having to pull out 16:46 all these different things, right? 16:47 Absolutely. 16:49 And the celery seed gives it a very nice and unique flavor. 16:51 It's good. Okay. 16:53 So let's see what we have here. 17:01 I'm just gonna give it a little shake. 17:03 You're smart. There you go. 17:06 There we are. 17:10 And you can see 17:11 we've got a little bit of nutritional yeast 17:13 wafting out of the blender... 17:14 I think I got clot in my throat. 17:16 I think so. Coming this way. 17:17 So let us just wait a second to settle down. 17:20 How long will it keep when you make it? 17:21 It's dry. So it keeps...? 17:23 It keeps a very long time. 17:25 You'd probably use it all before you... 17:28 You have smoke. 17:29 Yes. You have a cloud. 17:31 All right. 17:32 And I usually do keep it in the refrigerator just... 17:35 Oh, do you? I do. 17:36 Because the nutritional yeasts flakes, 17:38 I think they're kind of absorb humidity 17:41 and then you end up with a solid product. 17:43 So keep it in the fridge, you know, a little, 17:46 an old peanut butter jar or mason jar or something, 17:49 it will be just fine. 17:50 And then you have that ready for your recipes. 17:51 I love it. That's it. 17:53 I was gonna say, 17:54 I can taste it already because I smelled it. 17:57 That's fabulous. 17:58 We'll use that in our next recipe. 18:00 That's right. 18:02 Well, let's go to that recipe now. 18:04 For the potato vegetable medley, 18:06 that looks fabulous. 18:34 I don't know, 18:35 Leslie, but I think of all the recipes today, 18:37 this is gonna be one of my favorites 18:39 with the veggies, and the herbs, and the... 18:42 I love that. 18:43 Oh, and it smells amazing when it's cooking. 18:45 Good. Yummy. 18:46 All right, are you ready? 18:47 I am. Okay. 18:49 This recipe when I was growing up, 18:51 my mom would have a roast 18:55 and then she would put all the veggies 18:56 in with the roast and put aluminum foil on it, 18:59 and onion soup and everything. 19:00 And this is the closest thing 19:02 I can come up with without the roast. 19:04 So as oven roasted vegetables are traditionally dry, 19:10 intense flavor, crispy on the outside. 19:12 This is... A lot of oil. 19:14 Tender and moist without a lot of oil. 19:16 And we try to focus on that 19:18 because of we've done some diabetes seminars 19:21 and a lot of them are trying to lose weight 19:24 and so we do try to watch the amount of oil 19:26 for the calories. 19:27 So, yes, this is great, great alternative. 19:30 Okay. 19:31 We're going to start with potatoes 19:33 and these are the little golden potatoes. 19:35 Nice. 19:36 So their skins are very tender, 19:38 you could use the red potatoes or the golden potatoes. 19:40 The roasted potatoes are gonna have a thicker skin, 19:43 if you don't mind it, okay. 19:44 If you do mind it just peel them, it works. 19:46 You could even use sweet potatoes in this. 19:48 Okay. Nice. 19:49 And then we have some baby carrots, 19:51 this and if you want to use regular carrots 19:52 and peel them and dice them, that works too. 19:54 In this case, you don't even have to cut. 19:55 You don't even have to, 19:57 they're just lovely and fast that way. 19:58 And carrots are actually healthier for you 20:01 when they're cooked. 20:02 The beta-carotene is more absorbable. 20:05 So this is a good way to get your carrots. 20:07 And then we have some wonderful summer squash zucchini. 20:12 You could use yellow squash if you wanted. 20:15 Actually you could swap out 20:17 just about any of your favorite vegs, 20:19 and also you could even 20:20 add spinach into this if you wanted. 20:22 Good. 20:24 And then, of course, in my house 20:26 without onions is it hardly... 20:28 It's hardly called them yumions, 20:32 since they are yummy. 20:34 Nice. You do it with garlic too? 20:36 This one I do not have garlic in. 20:38 Okay, and then we have our chicken-style seasoning. 20:41 Now, this is like our chicken we made, chicken seasoning. 20:42 That's right. 20:44 Yeah, nice. Okay. 20:45 And our parsley for color, that's mostly for color. 20:47 Yes. And then we have some basil. 20:51 Yummy. A wonderful flavor. 20:53 And I like to use basil sometime 20:55 because it almost... 20:56 I know it's called sweet basil, 20:58 but sometimes it almost has a peppery flavor. 21:00 So if I get a recipe that has black pepper, 21:01 I often just replace with basil. 21:04 That's a great tip. And it works great. 21:06 I did not know that. Works wonderful. 21:08 I like that. All right, so we have all this. 21:10 Now, to get it all to stick, 21:12 we're just gonna add a small amount of water. 21:14 So no oil then, just the water. No oil. 21:17 We are gonna need some aluminum foil. 21:19 Okay. 21:20 We don't have to wrap it right here, 21:22 but that's what we would do. 21:23 So we're just gonna mix this up. 21:26 And get these all evenly coated. 21:29 Nice. 21:30 Would you be willing to give us a quick spray here? 21:34 I want this all stirred. 21:38 Now children particularly like this 21:40 because the veggies are all so tender. 21:43 Yes. I can imagine. 21:46 And then you can eat it as it is 21:48 or you can go ahead and put on gravy, right? 21:52 There you go. 21:55 Perfect. Thank you. 21:57 I can smell the chicken-seasoning. 21:58 Yes. It smells really good. 22:00 It's very nice. Okay. 22:02 So you would cover it? 22:03 Cover it with foil and then bake it 22:06 in the oven at 350 for about an hour. 22:09 And then just take a fork, 22:11 and just pierce the potatoes and see 22:14 if they're to the tenderness that you like. 22:15 But they kind of steam in that little bit of moisture, 22:18 but if you have a lot of moisture, 22:20 say you're boiling your vegetables, 22:22 you lose a lot of the nutrition in the water. 22:24 So by doing it this way, 22:26 you're keeping your nutrition right in with your veggies. 22:29 Absolutely. 22:30 And you have the foil on, 22:31 so that keeps that steam when it rises. 22:33 I got to try one over here. 22:34 Okay. Whoa! 22:36 Now you got... Oh, that's potato, yeah. 22:37 Yeah. 22:40 Moist rather than crispy. 22:42 Yeah. Okay. 22:44 Oh, that's fabulous. 22:45 Very nice beside the patties, the tofu burgers. 22:49 Yup. Okay. 22:50 I love the flavor. Good. 22:52 I'm glad you like that. That's really good. 22:54 So before we go to our next recipe, 22:56 tell me, I know, 22:58 I'm sure you have some stories associated 23:00 with your cooking school, your cooking classes, 23:02 and I think there's one with the Leseth. 23:04 Yes, one of my team members. 23:06 Yes. Yes. 23:07 From our Simply Vegan, 23:08 we will do springboard classes occasionally, 23:10 sort of like an intensive that you might do in college. 23:12 Okay. 23:13 So we decided that we would do a series 23:17 of two diabetes seminars 23:18 and they both had a little different content. 23:20 So Leseth had diabetes, and she attended the classes, 23:25 and was very faithful to follow 23:28 the instructions that she learned, 23:30 and within three months 23:32 her doctor took her off her insulin. 23:34 Oh, wow! 23:35 She used to hardly be able to walk to her mailbox. 23:39 She now can walk a mile or two. 23:43 She can wear any kind of shoes she wants. 23:44 Her neuropathy in her feet has greatly improved. 23:48 Thanks to Jesus. 23:49 That is the greatest blessing for her. 23:51 Yeah, yeah. 23:52 She lost weight, 23:53 but she want to lose a little bit of weight, 23:55 so that was good too. 23:56 She is our poster child. 23:59 She's an inspiration to others that they can get the victory, 24:04 and reverse the insulin resistance 24:07 with lifestyle. 24:08 God gave us 24:10 this amazing lifestyle that's not... 24:14 It is about the food. 24:15 Yes, that's very important, 24:16 but the exercise, the fresh air, 24:18 the sunshine, trusting in God, all those things. 24:23 And she practices them all, and God blessed her. 24:26 Was that a hard journey for her? 24:29 I think she was so ready. 24:31 After the neuropathy for so many years... 24:34 Yeah. 24:35 She was so tired of not being able to walk, 24:36 she loves to be outside and enjoy the sunshine 24:39 and the fresh air, she couldn't. 24:41 Ain't that amazing. 24:42 You know, to me, Leslie, the simple remedies, 24:46 the simple things, 24:47 the nutrients that God has placed 24:49 within the food. 24:51 And for us to be able to take those steps, 24:53 you know, the exercise and the rest, 24:54 and the trust in God. 24:56 That's right. 24:57 All of that and then to see what a difference that makes. 25:01 And so quickly. 25:02 And to feel better. Yes. 25:04 You know, I mean, just. Yes. 25:05 So we just want to encourage you 25:06 at home right now. 25:08 That's right. 25:09 That no matter where you are, 25:11 no matter what you're struggling with, 25:12 God can give you victory. 25:14 God can bring you out of that as it says as, 25:17 "The miry clay, set your feet upon a rock." 25:20 So praise the Lord what He did in Leseth's life. 25:23 But God can do it in each one of our lives. 25:25 And that's just an incredible blessing. 25:27 Amen. Yeah. 25:28 Oh, that's wonderful. We're so excited for it. 25:30 Let's go to our next recipe. 25:31 I think are we making gravy next? 25:33 I think so. Yes. 25:34 Let's look at that recipe. 25:36 For the gravy you need: 26:01 A good gravy is so essential, Leslie. 26:03 You know, the food into cooking 26:05 and to have a good vegetarian vegan gravy. 26:09 Yes. It brings it all together. 26:10 And this is a recipe 26:11 from my dear friend Cathy Samuel. 26:13 I believe, she's been on 3ABN before. 26:15 She and her husband Dr. Meshach were here for several years. 26:19 When I first came to 3ABN, they were here. 26:21 And it's such an incredible blessing 26:22 and she's a good cook. 26:24 She's an amazing cook. 26:25 And I've seen people taste this and say, 26:28 "Oh, I would love a whole bowl of this, 26:30 it's like a boneless soup." 26:31 So it's very delicious gravy and Cathy is wonderful. 26:34 She is. 26:35 All right, are we ready? We are ready. 26:36 We got some water getting warm here. 26:38 Me too because I don't like to stir. 26:41 So we're gonna heat up three cups of water in there 26:44 and bring it to a boil, while we blend this 26:47 and then we won't have to stir the gravy 26:48 so long to get it to thicken. 26:49 Nice. All right. 26:51 So we got our cashews here and these are raw cashews. 26:53 And so when you use raw cashews, 26:57 it's very helpful to put them in a sieve 26:59 or in a cup or somewhere where you can rinse them 27:01 and kind of rub them in your hands a little bit. 27:04 And then put them in a strainer 27:06 or use a spaghetti slotted thing 27:08 and strain them off 27:09 if your blender is not a good blender. 27:11 And the purpose of rinsing them first is? 27:13 Sometimes they almost have a little dust on them it seems 27:15 like, anyway it's not dust, 27:17 but there's something dusty on them. 27:18 Try to clean them. 27:20 Clean them, to wash them, yes. Good. 27:21 And then if your blender is not a high power blender, 27:23 you can also soak them 27:25 which makes them a little bit creamier 27:26 then when you blend. 27:27 So we go ahead and put that in there. 27:30 I want to use this. Okay. 27:33 So we have our cashews. 27:35 They're definitely rinsed, they're kind of sticky. 27:37 And actually, if you think you're gonna use cashews often, 27:40 you can go ahead 27:41 and keep some soaking in your refrigerator 27:43 for few days, 27:44 they'll be just fine and nice and soft. 27:46 All right, we have our chicken-style seasoning. 27:49 Put this in and a little nutritional yeast. 27:54 And some salt 27:55 and if you're sensitive to salt again you can adjust. 27:59 And then we have some onion powder. 28:02 And we have some cornstarch for thickener. 28:07 This guy again. That would be handy, thank you. 28:09 Yeah, that's important. 28:10 All right, we'll just put that right in here. 28:15 There we go. Thank you. 28:18 And I have a half a cup of water here 28:20 and that's gonna be just so that we can get it out, 28:22 get the last little nibbles out of there. 28:26 And get it all nice and clean from the blender 28:28 so we turn that down. 28:50 All right, so we've a high power blender, 28:52 it doesn't take too long. 28:53 It does not. 28:54 But, you know, if you're sure about your blender, 28:56 just go ahead 28:57 and rubble them little bit between your fingers, 29:01 see if it feels gritty at all 29:02 and just go ahead and blend longer. 29:03 Absolutely. All right. 29:05 This is coming in here? 29:06 This is coming into, we're boiling, 29:07 we have three cups of boiling water here, 29:09 so we just gonna pour this in. 29:10 Nice. And stir. 29:12 And this means then we have a less time at stirring 29:14 because the water was already boiling. 29:16 That's correct. 29:17 Now, if you'll stir for just a minute, 29:18 I'm gonna take this half a cup, put it in... 29:20 Oops! Put in there. 29:22 Try to clean the blender. 29:23 Try and clean it out just a little bit. 29:24 That's good. 29:26 From the bottom there. Good. 29:28 Good to the last drop, right? 29:30 Absolutely, you know, that helps a lot. 29:32 Yup. 29:33 Now they say, washed pot never boils so... 29:36 Does that mean the stirred pot never boils either? 29:38 Yeah, that feels like that sometimes. 29:40 Yeah, it does. So if you... 29:42 Anytime you have a recipe 29:43 where you going to need to thicken something in a pot. 29:46 If you can start some of the fluid warming up, 29:50 you've just taken all those minutes off of your time. 29:53 I like that. So... 29:54 Absolutely. 29:56 You know, we like to cook, 29:57 but five minutes of stirring is... 29:59 It's not very pleasant. That's right. 30:01 So we can turn that up a little bit if you want. 30:04 And this will thicken up nicely. 30:05 One nice thing about this gravy is 30:08 even after it's refrigerated 30:10 it's still very nice. 30:11 Nice. 30:13 Now, sometimes they set up all those gel. 30:15 Yeah, it's kind of... Yes, it stays nice and creamy. 30:18 And if it's little too creamy, 30:20 just add a little water, but it's not... 30:21 It doesn't gel. 30:23 Yeah. So it'll be perfect. 30:24 I like that. 30:26 Now, if you wanted to take this gravy 30:27 and make it to round out a meal, 30:31 you could add some crumbles, 30:32 you can buy crumbles in the freezer, "beef like." 30:35 Oh, yeah. Absolutely. 30:36 Or you could put some peace in there after it's thickened 30:38 and then you can serve it on brown, a bit of brown rice. 30:41 Nice. 30:42 Or on baked potatoes, or just on toast. 30:46 So you can have a fast, simple meal. 30:48 I like that. 30:49 And another nice thing about this gravy 30:51 is that quarter for cup only has 30 calories. 30:54 So when the meal is all about the gravy, 30:56 30 calories in a quarter of a cup is very good news. 30:59 It is starting to thicken there. 31:00 It is starting to thicken. It is. 31:02 I think it's starting to stick. Okay. 31:05 If it just starts sticking at home, 31:07 they just want to turn it down just a little bit and... 31:10 Oh, we're trying to get it done in a hurry. 31:11 But I can feel it's just getting better. 31:13 It's getting thick. 31:16 Nice. 31:17 And then we have something that's all finished over here. 31:19 Yes, we do. And I tried it on the patty. 31:21 It's fabulous gravy. It's very, very nice gravy. 31:24 Nice. Yes, okay. 31:26 So you can doctor it up if you want to doctor it up. 31:29 I imagine you could even put garbanzos in it, 31:31 if you wanted something totally natural. 31:33 Garbanzos and peas and, yeah, it's nice. 31:36 Put it on your potato or brown rice. 31:37 Yeah, rice, I love it. Good. 31:39 That's perfect. And we're making salad... 31:41 Is this good? Yeah, it looks lovely. 31:42 All right. 31:43 You just want to stir it until it comes... 31:46 When you stop stirring if it's bubbling which it is, 31:49 then you know your cornstarch has reached 31:52 its max thickening power and you're not gonna get 31:54 that cornstarch flavor in there, so perfect. 31:56 Absolutely. Good job, Jill. 31:59 We haven't seen the bottom of the pot yet. 32:02 Let's go to our salad and gravy... 32:04 salad dressing. 32:05 Dressing. That's right. 32:06 Maybe I'm thinking gravy, but salad dressing, 32:08 let's read that recipe. 32:10 For creating a masterpiece salad, I like that title... 32:59 Yummy! We're gonna make a salad here. 33:02 We're making a vitamin pill. Oh! 33:04 Yeah, this is vitamins and minerals 33:06 in their tastiest form. 33:08 So yes, it's very delicious. 33:11 When you make a salad... 33:14 To me one of the nicest things 33:15 is to cut everything in small sizes. 33:19 It's a little awkward when you're eating the salad, 33:21 if the lettuce is too large and things like that. 33:23 So that's just something to think about. 33:25 On your lettuces and your spinach, 33:28 sometimes these greens we buy them we bring them home 33:30 and they start to wilt on us. 33:32 So one of the things that you can do 33:33 with your lettuce is cut the base off, 33:38 wash it well, kind of give it a little shake, 33:40 put in the drain, 33:41 so it will drain just a little bit 33:42 and then stand it up 33:44 just like as if you were standing 33:46 the head up, stand it up in a bowl 33:47 and then just put a plastic shopping bag over it, 33:50 or a bread bag, or something. 33:52 And then put it in your freezer and it will stay... 33:54 Freezer? I'm sorry, refrigerator. 33:56 Okay. Thank you, refrigerator. 33:58 It will stay crispy and lovely 34:01 for five or six days with no wilt. 34:03 I have never tried that. 34:05 Now I've heard the trick 34:06 you're supposed to soak it in cold water 34:07 or something like that, but I've never heard. 34:09 So you cut off the end you wash or drain it 34:11 and then you stand it up... 34:13 In a bowl. 34:14 And then put like a shopping bag over it. 34:15 That's it. Wow! 34:17 Then put it in the refrigerator. 34:18 Okay. And it does very well. 34:19 And then things like spinach... You do the same? 34:22 Or cilantro. What do you do with it? 34:24 Parsley, go ahead and wash those, 34:27 let them drain just a little bit 34:29 on your cilantro just give a little shake over parsley, 34:31 get the excess water up. 34:32 And then you can take a paper towel 34:35 and just spread it out... 34:36 Yes. 34:38 And roll it, and then put it in your plastic shopping bag 34:40 and put in the refrigerator. 34:42 Even with your cilantro 34:43 which traditionally wilts relatively quickly 34:45 will last you five or six days easily. 34:49 And your parsley will look just as fresh 34:50 and your spinach will look just as fresh. 34:52 You know, what I like about that, Leslie, 34:54 is that it's already washed and it's already ready 34:56 because sometimes you get home and you're like, 34:57 I want salad 34:59 but I got to wash the vegetables. 35:00 And then I got to cut the vegetables. 35:02 And you feel like it takes more time than it really does. 35:04 So if it's washed, you think, oh, it's ready to go, 35:07 I just chop them, I'm ready. 35:08 That's it. Yes. 35:10 And if you have a sandwich... And it last a long time. 35:11 You can get your lettuce right in your sandwich. 35:13 You can sneak those vegetables in a lot of different places 35:15 and more usable that if it's ready to go. 35:16 Yes. I like that. 35:18 Okay. 35:19 So would you like to make yourself a salad? 35:21 Yay! I love salad. 35:22 All right. You got a salad bar. 35:24 All right. 35:25 I'm gonna give you some tongs here. 35:28 Vegetables are so amazing 35:31 because they're what we call nutrient dense. 35:34 So for the amount of calories that you're getting, 35:37 you're getting a whole lot of nutrition 35:41 which is great for people who are dieting. 35:43 But really it's great for anybody 35:45 just to be able to get such great nutrition. 35:48 So you've got some dark greens with the spinach 35:52 and then our lettuce is a leaf lettuce 35:53 so that's got a little bit more nutrition. 35:55 I got the red, purple cabbage. Lovely. 35:59 Carrots are yummy. And carrots, cucumber. 36:02 This is looking good already. 36:03 Now, some people have a hard time 36:06 with vegetables in a salad, 36:09 of course, you can try steaming them, 36:10 and roasting them, and some of the other ways, 36:12 but a lot of times people don't even think, 36:14 well, bell peppers, I don't like them raw. 36:17 Well, just sauté them, 36:18 just briefly or microwave them just briefly, 36:21 and then go ahead and add them to your salad. 36:23 I mean, it's better to eat them 36:26 anyway that you're gonna get them in. 36:27 Yes. Just enjoy them. 36:29 And the carrots, of course, are very hard, 36:31 if you don't like to chew them, 36:32 just cook them up just a little bit. 36:35 And that's so beautiful. I love it. 36:38 Look at the colors. We eat with our eyes... 36:40 Oh, yes. Before we eat with our mouth. 36:43 Absolutely. 36:45 Just prepares us gets that... 36:48 Gets our saliva going, 36:49 we're ready to start digesting that food. 36:52 Oh, I didn't get any cucumbers, I'm gonna get a few of this. 36:53 Okay, want to get that. 36:55 Now, when you're making a salad, 36:57 it's a great place to round out your meal. 37:00 So if you are having, 37:02 say a nut loaf or something that's veryhigh in fat 37:05 or a higher fat dessert or something, 37:07 then you might want to skip the olives 37:09 and the avocado on your salad. 37:11 If you're having a meal that does not have a lot 37:15 of as much protein as you might want, 37:17 go ahead and throw some garbanzos, 37:18 or some light kidney beans, 37:20 or something like that on your salad. 37:22 I like that in salad. 37:23 If you need a little fat 37:24 because the meal doesn't have enough fat for you, 37:26 then add a handful of nuts, 37:28 or sunflower seeds, or something like that. 37:30 So the salad is a great place to round out your meal. 37:34 And then also, 37:37 if your meal is very complicated already, 37:40 you can easily have a simple salad. 37:43 We'll do just lettuce and maybe one or two 37:45 of your favorite toppings on there. 37:48 There you go. That looks fabulous. 37:50 I think that's a masterpiece. I think that's yummy. 37:53 Yes, very, very beautiful. 37:56 Well, now you need some dressing for this. 37:58 Yes. Okay. 37:59 So let me just move these off to the side a little bit. 38:03 There goes our tongs. 38:04 Yeah, we've got our salad made so we're all set. 38:08 Okay. Good. 38:11 So you've got lots of nice vitamins there 38:13 in your plate. 38:14 Okay. 38:16 We're going to make a salad dressing 38:18 that can either be made quick 38:19 if someone has an instant thickener 38:22 like a quick cornstarch. 38:24 And sometimes 38:25 it's called instant clear gel or something like that. 38:26 But that's not always readily available. 38:29 And so we're going to go ahead and make another option 38:32 because almost everybody has cornstarch. 38:34 Okay? 38:36 So we're just gonna start some water. 38:40 We're gonna avoid stirring as much as possible. 38:42 As much as possible. 38:44 So we'll just let that... 38:45 There's not much in there, just a first little amount. 38:47 And then because we don't want to put the cornstarch directly 38:50 in the hot water, 38:51 we reserved a small amount of that one third cups of water 38:54 just to mix with our cornstarch. 38:55 Like a slurry. Yes. Yeah. 38:57 So we get that in there so that it. 39:01 So that it will go away... Keep it from having lumps. 39:03 No lumps in our... 39:05 We're gonna be blending this anyway, 39:06 but we do want to thicken up nicely. 39:09 So while we're waiting for this to thicken a little bit, 39:11 we'll put some things in the blender 39:12 and get you going. 39:14 When that comes to a little bit of a simmer 39:16 we're ready for our cornstarch. 39:18 Okay. Okay? 39:20 So we're going to add our lemon juice. 39:24 I love fresh squeeze lemon juice. 39:26 Wow! Just as is on a salad. 39:28 Absolutely. I love it. Yes. And lime juice. 39:32 And we have some nutritional yeast flakes 39:35 which is nice. 39:38 And there's our cloud again. 39:41 And then we have some sunflower seeds, 39:43 and those are raw sunflower seeds, raw unsalted. 39:46 Again we could also use cashews, 39:48 soaked or not soaked. 39:50 We have some nice garlic here. Nice. 39:53 Which also has medicinal qualities for you. 39:58 And then we have some Italian seasoning. 40:03 And onion powder, and our salt, 40:06 again you can adjust the salt however you need. 40:11 And a little sweetener here, 40:13 we've got a little bit of sugar 40:14 and you could use anything you like. 40:16 Maple might be... 40:17 Maple syrup might be a little odd, 40:19 but you could try it, try it. 40:20 And then we put craisins in our salad. 40:22 And then this is probably 40:24 the thing that make 40:25 this is a unique salad dressing. 40:26 And that's just a little bit of sesame oil. 40:29 Oh! 40:30 That would have a nice twist. Just a little bit. 40:33 I like that. Very nice. 40:34 And by now we're getting close over here. 40:36 You want me put it in or not yet? 40:38 It depends on how much you might want to stir. 40:40 I will stir. Okay. 40:43 Let me get the whisker right here. 40:44 Okay. 40:47 Perfect. All right. 40:49 And I'm gonna go ahead 40:51 and start blending while you do that. 41:21 Hasn't boiled yet. Okay. 41:23 With the cornstarch you can almost see when it's... 41:26 It's starting to get... Yes. 41:28 You get that clear rather than the cloudy. 41:31 We've got an experienced cook here. 41:34 I'm just trying to keep my hand, it's a tiny pot, 41:36 so my hands getting the heat. 41:38 You probably need to go over for a minute? 41:40 Are you okay? It's good. 41:42 If I switch I'm okay. 41:43 And if you have, 41:44 you know, and if you have instant clear gel, 41:47 you totally skip this step. 41:48 You just put everything right in the blender 41:50 and it's ready to go. 41:52 We thought to show you the more difficult version. 41:54 But this is nice 41:56 because not everybody has clear gel. 41:57 So it's really nice to know how to do it with cornstarch. 41:59 That's true. 42:00 And if you don't mind 42:02 your dressing being a little bit thinner 42:03 not quite so much like a thousand island type one more 42:07 or Italian thickness, just leave it. 42:10 Leave out all the thickener 42:11 and you just have a thinner dressing. 42:13 So that works too. 42:14 So we have options, which is nice. 42:16 We have options. 42:18 We're just about there, I'm thinking. 42:20 Yeah, it looks pretty good. Okay, we're close. 42:24 And then you'll get to eat your salad. 42:26 Yay! 42:27 You know, the interesting thing is a lot of times 42:30 when you don't like certain vegetables. 42:32 But I know with my children, I would say, 42:35 we would grow a lot of sprouts. 42:37 We wanted something fresh in the winter. 42:39 You know, we go off out of sprouts 42:40 and things and oh, no, we don't like sprouts. 42:42 I tell you, you just have to try them. 42:43 And so they would take one or two little sprouts 42:47 and they would taste them, 42:49 and now my daughter puts this many sprouts 42:51 in her sandwich. 42:52 So our taste change... They do. 42:54 As we just allow ourselves to try things. 42:57 Yeah, yeah. We'll consider this is good. 43:00 I was gonna say, your watch pot is not boiling. 43:02 It's not, but we'll consider that as if it was. 43:05 I think so. 43:06 And also we're going to do here. 43:08 Are you okay, it's not too hot though? 43:10 Yup. Not at the end. 43:12 All right, and I'm just gonna go ahead and... 43:14 That's the problem with this pot. 43:16 We'll just go slow. Are you okay? 43:17 Yup. There we go. 43:19 Once you get it started, it's okay. 43:20 You know, that's a good thing for people to know 43:22 that when you're pouring out of a hot pot, do be careful. 43:26 We'll put that there and now we're just gonna go ahead 43:28 and turn that down so it doesn't explode on us. 43:35 We'll just pour that or in that bowl. 43:42 Okay. 43:43 And of course, as this chill the cornstarch does tend 43:46 to thicken a little bit. 43:47 Nice. 43:49 But it's a very, very nice dressing. 43:50 I like it. 43:52 And I would like you 43:53 to actually try some of the cold one. 43:54 I would like to. 43:56 I don't think you want hot salad dressing. 43:57 I do not really relish that, you know. 43:59 Okay. Let me have a little bite. 44:03 So now you can have your favorite veggies. 44:08 That has great flavor. Yeah, I love that. 44:10 And sometimes people put it in a sandwich. 44:12 You know, if you're having a veggie sandwich, 44:14 you could just drizzle little 44:15 of that in your sandwich as well. 44:16 Oh, yeah. That's a great salad dressing. 44:18 Let's go to our last recipe which is the cheesecake. 44:22 Let's read that recipe. 44:24 For the crust you need: 45:06 And that could also be fresh, the final one, 45:08 could also be fresh or frozen. 45:10 Excellent. Nice. 45:11 Okay. 45:12 This cheesecake is mildly sweet. 45:14 It's not overpowering sweet, 45:15 so it's very nice after a meal, just to end with that. 45:18 I love that. 45:20 And it's very nice because it's a blend and bake. 45:23 Another easy one. 45:24 We don't have to... No stirring. 45:25 We're not into stirring. 45:27 All right, so we're going to today, 45:30 we'll go ahead and use a store bought graham cracker crumbs. 45:32 Nice. 45:33 You could grind up granola in your blender, 45:35 grind it fine and add a little fruit juice to it 45:38 and then just press it in. 45:39 If you're going to use the homemade granola crust, 45:42 then I would suggest that spread it evenly 45:45 on your bottom and come up the sides, 45:47 but not all the way up because when the pie bakes, 45:51 you might burn the edge of the granola. 45:53 So you don't want that to stick out, 45:56 you would want your creamy filling 45:57 to actually go a little over that edge. 45:59 But for this one, this is gonna be great. 46:01 We're using just 46:02 the graham cracker crust which is perfect. 46:03 That's right, it works perfect. Okay. 46:05 So we'll go ahead 46:06 and put our firm silken tofu again 46:10 for a sweet dessert, 46:13 I think that the Mori-Nu 46:14 or the silken type tofu is absolutely better. 46:18 I agree. 46:19 The water-packed tofu 46:20 would have a much stronger flavor. 46:22 This is less... 46:23 Yeah, less flavor and I think it's a lot the creamier, 46:25 smoother. 46:26 Good point. Texture is, it means a lot. 46:28 It does. All right. 46:30 And then this is the major part of our sweetener, 46:32 some crushed pineapple. 46:34 Nice. We put that in there. 46:37 Very sweet and delicious. 46:41 And then we have some sugar. Good. 46:46 And really sugar is sugar. 46:49 Some might be bleached, but you always... 46:51 Even if it's a healthier version, 46:54 you still want to be careful and not eat too much. 46:56 Absolutely. Okay. 46:57 Moderation is good. Moderation. 46:59 We have a little lemon juice here. 47:00 Is this fresh squeezed? 47:02 This one is not. Okay. 47:03 But freshly squeezed is wonderful. 47:05 Yes. 47:06 And that just gives a little bit a pop 47:07 to the flavor. 47:09 It does. Brings it out. 47:10 Small amount of salt there. 47:13 And then we have some vanilla and I'm using it clear vanilla, 47:16 not absolutely essential, but it is nice. 47:19 Oh, yeah. 47:20 Keep your things nice and white. 47:22 And then our cornstarch and this will thicken up. 47:25 When it bakes. When it bakes, yes. 47:28 No stirring. 47:29 Nice. All right. 47:31 So we will go ahead 47:34 and blend this until it is creamy. 48:04 Don't you love a Vitamix. I do. 48:06 It makes such short work of that. 48:07 Just knocks it out. It's beautiful. 48:10 It does indeed. All right. 48:12 And then we're just gonna pour this into the pie crust. 48:14 Yay! 48:17 Nice. 48:20 Oh, yes. 48:22 Fills it up really well. 48:23 It's just about perfect, isn't it? 48:25 It is perfect size. 48:27 And then we're gonna go ahead and put this in the oven 48:30 and we'll bake it for about 45 or 50 minutes. 48:33 Okay. 48:34 You need me to rinse this here? 48:36 We need that rinsed for the topping. 48:39 And you see there's some nice air bubbles in there 48:40 that I think that actually adds 48:42 to the consistency of the texture 48:44 of the pie itself. 48:47 Now, this is not like a New York style cheesecake 48:49 which is very, very heavy. 48:52 It's more of a lighter version of the cheesecake. 48:57 But it still has a nice creaminess 48:58 and a very nice mouth feel and texture with this. 49:02 And I think the graham cracker crust 49:04 is an extra special treat. 49:06 Thank you. Yeah. 49:07 All right. 49:09 So we would go ahead and bake this. 49:10 And then let it cool. 49:13 And it's gonna puff up just a little bit 49:14 when it bakes and then as it cools 49:16 it'll thicken that will give it a little bit 49:18 more of the density of the cheesecake. 49:19 Nice, nice. All right. 49:21 Now, for our topping. 49:23 Would you refrigerate before we put the topping on, 49:25 you want to completely chilled and firm? 49:27 I think it's nice if you can do that. 49:29 And actually if you like the look of just the cheesecake 49:33 as it is, 49:34 then you could just spoon your topping on 49:37 as you serve each piece, 49:39 or you can put on the whole pie 49:40 like we've done today. 49:41 I like it. Okay. 49:43 So now we have dried cranberries 49:46 and we just took some frozen strawberries, 49:48 put them on top of the dried cranberries 49:50 and as the strawberries defrost, 49:53 that fluid softens up your cranberries. 49:56 And the cranberries in turn have some sugar in them 49:59 and that sweetens up your strawberries. 50:00 So we've got a... 50:02 What they call it, a symbiotic relationship here? 50:04 Okay. 50:06 And there we just want to blend this up to make a smooth, 50:10 creamy sauce. 50:12 And you could also play with this recipe 50:15 if you don't like dry cranberries, 50:18 you could use dry pineapple. 50:20 Oh, that's a good idea. 50:21 Yes, and if you don't mind the color and you prefer dates, 50:23 you could actually use dates as well. 50:27 So you have a little option there. 50:29 And they would all taste excellent, 50:31 but the colors would change. 50:32 I particularly like the cranberry 50:34 because it enhances that red. 50:35 Oh, yeah. Absolutely. 50:37 Yeah. All right. 50:38 All right. 50:56 Now, in your blender you just want to go ahead 50:58 and taste that again for the consistency, 51:01 if the cranberries are still little grainy, 51:03 blend a little longer. 51:05 And then these fresh strawberries 51:06 because we're gonna go to your address, 51:08 you know, these fresh strawberries 51:09 you would add to the sauce? 51:10 Add to the sauce, 51:12 just give a little texture on top of the pie. 51:13 I like it. And then put it on. 51:14 And we have one finished here 51:16 which will cut at the end and I'll take a bite of, 51:17 but I love that it looks fabulous. 51:20 Got to do with the fresh garnish 51:21 of the strawberry and the orange. 51:22 That's my team. They did a great job. 51:24 They did indeed. 51:26 So what we want to do right now 51:27 is go to the contact information for Leslie. 51:29 If you are interested 51:31 in any of the recipes in this cookbook, 51:33 you want to get this cook for yourself. 51:36 If you are interested 51:37 in having her come to your area, 51:39 to do or hold one of these cooking schools 51:41 that she's so good at. 51:43 Or if you want tips or information, 51:45 here is the way 51:46 that you can contact Leslie for yourself, 51:48 we have Facebook and website as well. 51:53 If you've enjoyed this program and would like 51:55 to invite Leslie to do a health seminar in your area, 51:58 please take down her contact information. 52:00 If you'd like to purchase her cookbook 52:02 "The Garden Menu," 52:04 just call her at area code 52:05 (731) 798-1106. 52:09 That's (731) 798-1106. 52:13 You may also email her at leslie.caza@gmail.com. 52:18 Spelled L-E-S-L-I-E.C-A-Z-A@gmail.com. 52:23 If you'd like to write to her, you may do so at Leslie Caza, 52:27 4204 Jackson Avenue, 52:29 Memphis, Tennessee 38128. |
Revised 2018-03-29