Participants:
Series Code: TDYC
Program Code: TDYC018030A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:18 Removing pain 00:23 Lord, let my words 00:30 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 01:09 Hello, and welcome to 3ABN Today Cooking. 01:12 The word for today is yummy. 01:17 I'm Yvonne Lewis-Shelton, 01:19 and I'm so excited to have our guest chef 01:22 with us, Leslie Caza. 01:24 Thank you so much. 01:26 It's good to be here, Yvonne. 01:27 Oh, it's great to have you. 01:29 Thank you. 01:30 So, Leslie, let's find out a little bit about you. 01:32 How did you get into vegan cooking? 01:36 Well, I've always been interested in cooking. 01:38 As a matter of fact, as a child, 01:39 I had a little bread baking business. 01:41 I put the bread in my wagon and go around 01:43 the neighborhood and sell bread. 01:44 Oh. 01:45 And, but I didn't know about healthy cooking until 01:47 I became a Seventh-day Adventist. 01:50 The training that I got in culinary art school 01:52 was better in sugar and all the regular things just 01:57 that restaurants want to serve not necessarily for health. 02:00 So when I became a Seventh-day Adventist, 02:02 the pastor asked me a little bit about myself, 02:04 I told him about my training and he said, 02:06 "Great, you can do 02:07 our vegetarian cooking schools." 02:09 I knew nothing. 02:11 So I started a great research trying recipes that people 02:14 would bring to potluck and making them my own. 02:17 And I began to become more interested 02:19 in nutrition as well as cooking. 02:20 So enjoy reading, 02:22 I enjoy experimenting in the kitchen, 02:24 and it's a nice way to meet people in the community. 02:27 Right now, vegetarianism and veganism is hot. 02:30 Yes. 02:31 So it's a wonderful way to reach out in the community. 02:34 It's such a great way to evangelize 02:37 because you can get people to come in and learn new dishes 02:41 and teach them about their health. 02:43 Yes. 02:44 And then, of course, teaching them about Jesus. 02:46 That's absolutely right. 02:47 So, that's tremendous. 02:48 And look at how God used 02:50 your culinary arts school training. 02:54 You could use some of it and discard some of it. 02:57 And now you're doing this which is phenomenal. 03:00 Tell us about the ministry that you have now? 03:03 Right now we're doing a ministry out of our church 03:05 called Simply Vegan and Wellness in Memphis, 03:08 that's a monthly class. 03:10 And then we wanted to be able to reach the community better. 03:13 So we started doing classes also in public library. 03:17 So we have two public libraries 03:19 that we do a one hour program in once a month, 03:22 and then we do our about a two hour program 03:26 in our church and we invite the people 03:27 from the library classes 03:29 to come to get additional training 03:30 in the church. 03:32 And it's a very nice way, 03:34 they're to the point now 03:36 where they own our church kitchen, 03:37 they love being there 03:39 and we've become a family within a family. 03:41 Nice. It's very nice. 03:42 I like what you did too, 03:44 you start in a neutral place and let them get comfortable 03:48 with you and then bring them to the church kitchen. 03:50 Yes. 03:52 I think that's very wise. 03:53 That's a very wise move. 03:55 How many people do you normally have in your classes? 03:57 We're normally about 20, 03:59 so it's a very workable size. 04:01 Yes. 04:03 We do a health presentation, 04:04 we do some cooking demonstrations 04:05 and we serve a full dinner. 04:07 So it's a nice evening out 04:09 as they get to know each other and at work. 04:12 So, yes. Oh, that is so good. 04:14 I love to see innovative ways to reach people. 04:17 Answer with prayer. 04:19 Yes, yes, yes, with the message of Jesus, 04:22 so that's great. 04:23 Well, let's try these yummy recipes. 04:25 Okay. 04:26 Let's look at what we're gonna make today. 04:28 We're going to make French toast casserole 04:30 and a maple nut soft serve. 04:33 Yes. 04:34 Baked breakfast grains and quinoa breakfast bowl. 04:38 And oh, garbanzo old waffles. 04:41 Oh, we're gonna have some serious breakfast food here. 04:45 Apricot sauce and a glorified applesauce topping. 04:50 Yummy. 04:51 Okay, let's get started. 04:52 Are you ready to go? 04:54 Yeah, let's look at the ingredients 04:55 for the first recipe. 04:57 So for French toast casserole: 05:28 Very good. 05:30 Okay, well, we're going to start 05:31 with our casserole dish. 05:33 Okay. 05:34 Yvonne, you could just give it a quick spray. 05:36 Sure. 05:37 And we will get this ready. Okay. 05:38 We've got our bread cubes here. 05:41 A lot of times children don't like whole grain breads 05:45 because they're too coarse for them. 05:48 But in this particular recipe, 05:49 you can get really good hearty bread 05:51 if you want it because we're going to put 05:53 a liquid topping over it and bake it 05:56 so it will soften it up very nicely. 05:57 It's a great way to sneak those whole grain fibers 06:00 into the breakfast without the children complaining 06:01 about the texture. 06:03 Yeah, sometimes you have to do kind of 06:05 cozy sneaky things to get healthy, 06:09 healthy ingredients into kids so this is great. 06:11 Absolutely, okay. 06:12 And these are just broken into pieces? 06:15 Yes, just cut up whole wheat bread. 06:16 Okay. 06:17 I'm gonna ask you to hold the bowl, 06:19 and I'll slide them in here with my gloves. 06:20 Sure. Okay. 06:21 And I did wash my hands before this. 06:23 All right, so we have 10 cups of that here 06:25 and you can still use the ends of the bread like I said, 06:28 it's gonna get soft 06:29 once we put the sauce on top of this for baking. 06:33 All right. 06:34 I guess I should set this over here. 06:36 Now, one of the reasons why they came up 06:38 with this recipe is because I had three children. 06:42 And so that's a lot of French toast in the morning. 06:44 Which means mama keeps jumping up 06:47 and down flipping French toast, 06:48 and the kids are all done before I get to eat. 06:50 Right. I want to eat as a family. 06:52 Right, and then it's cold, the first batch is kind of cold 06:56 by the time you make this, I am with you, I got it. 06:58 So he said, you know what? 07:00 Why don't we just put it in casserole dish, 07:02 we can all sit down and eat together. 07:03 So that's the method behind this one. 07:05 I love it. 07:06 Okay, so we have our bread cubes in there 07:09 and we're gonna go ahead and put everything 07:10 in our blender, very simple recipe. 07:13 Okay. Now... 07:14 You know what, as you were saying, 07:15 go ahead, you continue. 07:17 What you were saying about keeping it simple. 07:18 Yes. 07:20 I think that's really important 07:21 because if it looks too complicated, 07:23 people are gonna be like, "Oh, I can't do that. 07:25 I just can't do that." 07:26 That is so true. 07:28 Well, this is blend and bake. 07:29 Oh, I love it. So it's real simple. 07:31 Love it. 07:32 Now I'm using very ripe bananas. 07:33 Okay. 07:35 Because they are sweet, 07:36 and a lot of times people will save these 07:37 for making banana bread, 07:39 but you can go ahead and use those wonderful 07:40 speckled bananas in this dish as well 07:42 to get a little added sweetness. 07:45 You know what else is when they're kind of getting 07:47 a little bit more ripe. 07:49 You can also freeze them. 07:50 I peel them, freeze them for smoothies. 07:54 And then you can just put them, drop them in for a smoothie. 07:57 Our next recipe. 07:58 Oh, see. 07:59 We're gonna be doing it, there we go. 08:01 Okay. You went ahead of us. 08:03 All right. That's fantastic. 08:04 Okay. 08:06 And then we're going to put in some dates. 08:07 Now these happened to be Medjool dates. 08:09 They're not pitted. They're not pitted. 08:11 So if you buy Medjool dates, 08:12 they're probably not gonna be pitted. 08:14 You want to make sure you just pull those pits out, 08:16 very simple to do, 08:17 they just slide right out and if you forget one, 08:19 you can fish it out of the blender. 08:21 Now, what are some of the advantages 08:24 of Medjool dates over just regular dates? 08:27 These are a little larger, they are a little softer. 08:30 So the soft is really nice 08:33 if your blender is not really powerful. 08:35 Okay. 08:36 So if you have a blender that is not really powerful, 08:40 and you don't have Medjool dates, 08:43 they could take the dates and just soak them in the water 08:46 for just a little while and soften them up 08:48 before they put them into the blender. 08:50 And that will help to ease the strain on the blender. 08:54 Okay, so there's that. 08:56 I'm gonna go ahead and take these off 08:58 while we finish up. 08:59 Right. All right. 09:01 Then we have some whole wheat flour 09:03 and that just helps to thicken the sauce up once it heats, 09:07 and some orange juice concentrate 09:09 that adds a little bit of sweetness as well as flavor, 09:14 and a little bit of salt here to just enhance 09:17 the flavor that we have there. 09:19 Oh, salt enhances the flavor, right? 09:22 It really does, just a little bit. 09:25 Yeah, the salt of the earth. 09:27 That's right. 09:28 That is right. Okay. 09:29 Let's put this cover on here. 09:32 This Vitamix is really great 'cause it's a very intense 09:35 kind of blender. 09:37 It is, so we're going to start slow 09:38 so it doesn't take off like a bomb. 09:39 Okay. Okay. 09:53 And that's really about all it needs. 09:54 Really? 09:56 Yes, that'll be fine and so then... 10:00 Would you like to pour it on? 10:01 Sure. Okay. 10:02 Just tell me what to do. 10:04 You're gonna just evenly back 10:05 and forth all over the French toast 10:08 and this will just moisten that bread up, 10:11 and as it bakes in the oven it'll just be soft and warm 10:14 and deliciously sweet. 10:18 And we're gonna make a little topping to put on this as well. 10:21 Nice. 10:23 Yay! 10:24 Yes, and then everybody will eat together. 10:26 What a great idea. 10:27 I had never thought of a French toast casserole. 10:31 That's, right, why not? 10:32 This is great. 10:34 I'm just gonna spread this... 10:35 We want to set this. 10:37 That will work. Okay. 10:38 I'm just gonna spread it just a little bit, 10:39 we'll tuck those down maybe 10:41 that didn't get quite so coated, 10:42 we'll tuck them down in there 10:43 so the kids don't complain about crispy. 10:45 Right. 10:46 Okay, that's beautiful. 10:47 Great. 10:49 And then we're just gonna sprinkle some walnuts 10:50 on the top of this. 10:52 Love it. 10:53 And walnuts are great for omega-3 and brain food. 10:57 Absolutely. 10:58 So that's really great. 10:59 And it tastes so wonderful. 11:01 It does. 11:02 Yes, and the walnuts and just fruit in, 11:04 oh, it's just so good. 11:05 It is. 11:07 So that's it and then this will go in the oven. 11:08 Okay. 11:10 We have a finished one over here if you want to... 11:12 We can pull that out and just show them 11:14 what it will look like when it's done. 11:16 Sure. 11:17 And we'll have you taste it after we do the smoothie. 11:19 Okay. 11:20 So it bakes up with the walnuts in that, 11:23 and then we will have a topping for that. 11:25 Now, we can put the smoothie on it 11:28 that we're going to make on our, 11:29 the maple nut soft serve, or we could put on, 11:33 if you could hand me the pineapple 11:34 and the orange juice concentrate. 11:36 Sure. 11:37 A simple topping for this if you're in a hurry, 11:41 would just be to take some crushed pineapple, 11:44 add a little bit of orange juice concentrate into that. 11:48 Stir that up and then put it on the individual pieces 11:53 when you serve it 11:54 and it's very, very nice on there. 11:56 Pineapple is naturally sweet and the orange juice, 11:59 it just enhances that pineapple flavor. 12:01 So this is an unsweetened, it's just in its own juice. 12:06 That's right, natural, natural sweetness. 12:08 So when you cut your piece, 12:09 you could at the breakfast table, 12:11 just go ahead and put a little bit 12:12 of that on and it's delicious. 12:13 This is warm, 12:15 and then that's just at room temperature? 12:17 And if you like it cold, 12:19 you can make it the night before. 12:20 Oh, great. So that works. 12:21 Great, great. 12:23 That looks very good. 12:24 Okay. All right. 12:26 Now, would you want to try it like this? 12:28 Sure. 12:29 Okay, we have a plate right there for you. 12:31 Got to do it quickly. 12:33 Okay. 12:34 I'll just give you a little piece here. 12:41 Okay, and I'll put a little sauce on there, 12:43 just a little bit, all right. 12:46 Here we got the little side for you. 12:49 Thank you, Lord, for this food. 12:51 Yes. 12:52 Wonderful whole grains. 12:53 So you have whole grains, fruits and nuts, 12:56 you have a complete meal in the one dish 13:00 and your children can leave ready for school, 13:03 ready with brainpower for their day. 13:05 Oh, that's great. 13:06 I'm gonna make this for Danny. 13:08 There you go. 13:09 Thank you. You're welcome. 13:11 The next recipe is maple nut soft serve. 13:15 The ingredients are: 13:30 So let's see how to make this. 13:32 Okay. 13:33 Now what's the soft serve thing? 13:35 What's that? Well... 13:36 Like a custard? 13:37 It is like an ice cream. 13:39 Okay. 13:40 A lot of times people will get a soft serve. 13:41 It'll be in a cone, 13:43 It'd be kind of swirled up like that. 13:44 Yes, yes, yes. 13:46 Well, we found that we really liked smoothies 13:48 but it's not quite as satisfying to drink a meal 13:51 as to eat it with a spoon. 13:53 Right. 13:54 So we decided that we would go from smoothies 13:59 to just making them thicker. 14:00 Oh. 14:01 Less fluid than the smoothie does 14:04 and then you end up 14:05 with a very nice thick soft serve. 14:07 Nice. I love that. 14:08 Okay, so again we're back to our blender. 14:11 Okay. 14:12 If someone's blender is not strong, 14:14 they may just want to let the bananas defrost 14:16 just for maybe five minutes or so, 14:18 just to soften them up a little bit, 14:19 but we've got some bananas that were nice and speckled. 14:23 And we let them freeze after 14:26 we peel them just in Ziploc bags. 14:30 And if someone is concerned about their blender, 14:32 they could even slice up the bananas 14:34 and put them on a cookie sheet to freeze them 14:35 so that the pieces would be even smaller. 14:37 Oh, that's a great idea. 14:39 So just have to know your kitchen tools. 14:40 Right, it's a great idea. 14:42 And the bananas in this are very, very nice 14:45 because it gives it a creaminess. 14:48 If you have a lot of fruits in here 14:49 like frozen strawberries or peaches, 14:51 the more high water content fruits, 14:55 it comes out icier, 14:57 the bananas give it a creaminess. 14:59 Nice. 15:00 That kind of is reminiscent of full fat ice cream. 15:02 Yeah, yeah, yeah. Okay. 15:04 So we've got our dates again. 15:06 We've taken the pits out of those, 15:08 and we're just going to put a little dash, 15:11 little dash of maple flavoring, 15:13 it's pretty strong stuff 15:15 or you could use the maple syrup 15:17 if you like and then some water. 15:19 And just like I said, 15:20 a little bit of water or you could put juice 15:24 or you could use almond milk or soy milk 15:26 or whatever milk you might like, 15:27 so these are very flexible recipes. 15:30 And to make any kind of soft serve, 15:33 you could maybe add some frozen strawberries 15:36 to that or blueberries or blackberries. 15:37 Love it. 15:39 But I'm gonna save that for us, 15:41 the base always has to be bananas 15:43 because we want that creamy ice cream feeling. 15:47 That's right. That's right. 15:48 Now, we're gonna jog this a little bit. 15:58 Okay. So you kind of pulse it? 16:00 We're gonna pulse it a little bit, 16:02 we'll just work it just a little bit here. 16:05 See if we can get it down lower. 16:07 There we go. 16:12 So is the idea to have it chunky or smooth? 16:15 We want it smooth. 16:19 We want it smooth, 16:22 but there we go, we'll get it. 16:25 You can see it's getting creamy there. 16:27 If we added more fluid, 16:29 it would blend up very quickly without having to adjust it, 16:31 but then you wouldn't have ice cream. 16:33 Right. 16:34 So we want the soft serve consistency, 16:36 which means we're gonna work it for just a little bit. 16:37 Right. 16:40 And if somebody has a powerful blender 16:42 like this one, 16:44 you could actually double this recipe. 16:45 Ah. 16:46 So it's a little bit harder for Vitamix 16:48 to make the smaller amounts, 16:51 simply because this is a very powerful blender. 16:54 Yeah, there you go. 16:57 I think one more time and we're gonna be good. 17:06 Okay, let see, get this nice and creamy for you. 17:13 There we go. 17:20 Okay. Nice. 17:21 And you can actually see it has some body in there. 17:23 Yes. We still see this swirls. 17:25 Yes. 17:26 I want to taste it. Okay. 17:28 Let me put it, I'll put it in this bowl first. 17:30 Okay, I'll just take a little. 17:31 Okay. 17:32 I'm just tasting just a little bit. 17:34 Okay, you can see that's got body. 17:37 Yes, it does. It's gonna stand up. 17:38 And If you like your date smoother in there, 17:42 then you can just go ahead and blend it longer 17:44 or soak the dates if you want it smoother. 17:46 And, of course, if you really want to make it special, 17:48 you make it maple nut, right? 17:50 Yes. 17:51 Oh, I should have gotten that before. 17:55 This is so good. 17:56 You know what? 17:57 It's very creamy and it taste like ice cream. 18:00 Yes. 18:02 Without any dairy and sugar. 18:03 Without any dairy, and if you don't add 18:05 the walnuts on there without any fat. 18:09 So it's a perfect for those 18:10 who might have a lactose intolerance 18:12 or just would prefer not to eat dairy products. 18:15 I like what you did with the banana 18:17 'cause it does give you that creamy consistency. 18:20 Low calorie. And the flavor. 18:21 Yes, and the flavor and low calorie. 18:24 Yummy. 18:25 Yes. 18:27 Okay, let's look at our next recipe. 18:31 It's going to be baked breakfast grains, 18:34 and the ingredients are: 18:55 Okay, let's start this. 18:57 Okay. 18:58 Do I spray? 19:00 We're gonna spray. 19:01 We want to make sure our casserole does not stick. 19:03 Okay. 19:04 So just give it a quick little spray there, beautiful. 19:07 Okay. 19:08 Now what I love about this is this looks like 19:10 it's a one dish meal. 19:12 It is. 19:14 How easy is that? 19:15 And you can make it ahead at night and just re-warm it 19:18 in the microwave if you want 19:20 so should be fast and easy and it is one meal. 19:24 Oh, I love that. 19:25 See, that's great 'cause in the morning, 19:27 a lot of times you don't have time to do a lot. 19:29 So if it's pre-prepared, 19:31 and you can just heat it up for the kids 19:33 or your husband or your spouse if you're man for your wife, 19:38 this works out great. 19:40 Absolutely, and they find that breakfast skippers 19:44 would tend to eat something mid morning. 19:47 While if you're eating mid morning, 19:48 you probably not gonna get whole grains in through. 19:51 It's gonna be the donut and unhealthy beverage, 19:53 something along those lines. 19:55 Yes. 19:56 So eating a good breakfast is foundational 19:58 to starting your day off to a good start. 19:59 Yes, breaking the fast. 20:01 Break that fast, absolutely. 20:03 Well, let's get our ingredients in here. 20:05 Okay, good. All right. 20:07 So this is steel-cut oats. 20:09 And basically it's the whole oat grout 20:13 and they've cut it in half or thirds. 20:16 So it's very close to a whole grain 20:18 and it's not missing any of your fiber 20:19 or anything like that. 20:21 Great. 20:22 We'll just sprinkle this on the bottom, 20:23 really nice and even there. 20:25 'Cause fiber is so important, 20:27 like if you don't get enough fiber in the diet, 20:29 fiber helps the body to metabolize sugar. 20:32 Fiber helps the bowels to move. 20:34 Fiber is so important, 20:36 and I really think it's important for diabetics 20:38 to get more fiber in their diet as well. 20:41 So this is good. 20:43 Fiber is important. 20:44 Fiber is so important and yes, 20:46 in diabetics and for heart disease. 20:48 Yes. 20:49 They found that the fiber also helps with that, 20:51 so yes, we want to just be healthy. 20:52 Yes. 20:54 It's amazing how when we have a healthy lifestyle, 20:57 it takes care of so many problems. 20:59 Yes. 21:00 Not just, it's a one size fits all. 21:02 It's a blanket. 21:04 Yes. It's right, it's a blanket. 21:05 When you get healthy, you're healthy. 21:06 That's it. That's right. 21:08 And it's so much easier to prevent illness 21:09 than to reverse it. 21:11 So why not eat better so that you can prevent. 21:14 Give your body what it needs. 21:16 God created us in such a way that the body heals itself 21:19 if we give it what it needs. 21:21 So we're giving at what it needs. 21:22 That's our goal. That's right. 21:24 Now what's that? This is millet. 21:26 Okay. Also known as birdseed. 21:29 Ain't that amazing? 21:30 I never knew that millet was birdseed. 21:33 Well, we're eating it without the whole. 21:35 If you ever see, you know, little pet parakeet, 21:37 they'll put that millet in their mouth 21:39 and then they'll chew on a little bit, 21:40 they're removing the hull. 21:41 So we get it without the hull. 21:43 Okay, un-hulled millet. 21:45 And they sell it that way. 21:46 You don't even have to ask un-hulled. 21:48 Oh, okay. 21:49 When you buy millet in a health food store online 21:51 or whatever, it will be un-hulled and ready to eat. 21:53 Nice. 21:54 Now it's tends to be a little bit powdery 21:56 and I don't know exactly why that is 21:58 so I always rinse it in the sieve first. 22:00 So just run it under the water and clean it up a little bit. 22:03 This has been rinsed already. 22:05 So we will go ahead 22:06 and also add this into the casserole. 22:08 So this is a fully whole grain, high fiber... 22:13 Yeah. 22:15 Cereal. Nice. 22:16 All right. Nice. 22:17 Now we will add our other yummy ingredients. 22:20 So we've got some pumpkin seeds for some crunch. 22:26 We have a small amount of maple syrup 22:28 just for that little extra touch. 22:31 That little sweetness, yes. 22:33 Add a little bit 22:34 and that wonderful maple flavor. 22:36 And pure maple syrup, 22:37 not the kind with all that other stuff in it. 22:38 That's right. 22:40 That's what this is. 22:41 Love it. 22:42 And then we have some wonderful raisins here. 22:44 I'm gonna try to get those spread evenly. 22:48 And raisins are a nice source of iron as well as sweetness 22:53 and what child doesn't like raisins. 22:55 Yes. 22:56 So those are easy to get it all. 22:57 A lot of adults too. 22:59 That's true. 23:00 Yes, yes. 23:02 And then this is dried diced pineapple. 23:06 But we could use almost any dried fruit in this. 23:08 I like to do the raisins. 23:10 But if someone mixed two different kinds 23:12 of dried fruits, that would be just fine. 23:14 So you might want to put dried cranberries 23:16 or something like that, 23:17 but we just chopped up some pineapple here. 23:20 And those are pumpkin seeds you said? 23:22 We have pumpkin seeds. 23:23 Those are so important for men for the prostate gland. 23:27 Is it the zinc? 23:28 It's the zinc. 23:30 And a lot of times we're not getting enough zinc, 23:32 like if you have a cold, you need more zinc. 23:35 Zinc stops the replication of the virus. 23:38 So you're adding things in here 23:40 that again are preventive and curative. 23:42 So that's really a blessing. 23:44 We got a vitamin pill in the bowl. 23:45 Yeah, there you go, for sure. 23:48 All right. 23:49 And now we have some non dairy milk here. 23:52 And I'm going to go ahead and mix the vanilla 23:54 right in the milk so it spreads evenly. 23:56 Okay. 23:57 There we go. 23:59 Would you like to pour that on? 24:00 Sure. Okay. 24:03 Again evenly throughout, yeah. 24:06 Yes, it's gonna spread. 24:08 And you know today in this age 24:11 finding non dairy milk is so easy. 24:14 Every grocery store carries them, 24:17 maybe 20 years ago... 24:18 The whole thing? 24:20 The whole thing. Wow. 24:21 It will soak it right off it so it bakes in the oven. 24:25 Oh, okay. 24:26 Yes, that's millet absorbs. 24:28 Oh, it does and the steel-cut oats as well. 24:31 All right. 24:33 And then we're going to sprinkle, 24:34 and this is an optional ingredient. 24:37 This is Ceylon cinnamon. 24:39 Tell us the difference between that kind of cinnamon 24:41 and just the regular cinnamon? 24:43 The regular cinnamon that people would buy 24:44 in the grocery store is high in Coumarin, not Coumadin, 24:48 Coumarin which for some people is damaging to the liver. 24:55 The European nations had put, 24:58 some of them have put a limit on how much Coumarin 25:02 can be used in food, 25:03 so bakeries had to cut back on the amount of cinnamon 25:05 they were using and things like that 25:07 because of the damage to the liver. 25:09 Ceylon cinnamon is a totally different product, 25:12 it comes from a different plant. 25:14 It does not have such an intense bite to it. 25:17 It's milder and it has almost no Coumarin in it. 25:21 So it's a different product. 25:23 If someone's concerned about cinnamon, 25:25 this would be the way to go. 25:26 But again, you could leave it right out of the recipe 25:28 and the recipe's still very yummy. 25:30 Oh, okay, good. 25:32 So I'm just going to sprinkle this 25:34 just a little bit on the top. 25:36 Nice. 25:37 And then this will go in the oven and like I said, 25:40 it could be refrigerated overnight, 25:44 microwaved in the morning. 25:46 How long do you leave it in the oven? 25:47 It cooks for one hour. 25:49 One hour, okay. 25:50 And the milk, we had the milk a little bit warm 25:52 so if you wanted to warm it in a pot 25:54 or in the microwave a little bit 25:55 just to give it that jumpstart in the oven and make sure 25:57 everything is good and cooked after that hour. 25:59 We want to long slow cook our grains. 26:02 Nice, nice. 26:04 Very delicious. All right. 26:05 Well, we have a copy of this. 26:08 We do. 26:09 We have one that is. 26:10 The display version. 26:13 Okay. Oh, look at that. 26:16 And then what people could do after we... 26:19 After they take it out of the oven, 26:20 just scoop it out 26:22 and if they like it a little moister, 26:23 add a little bit more milk, 26:24 or some of that maple nut soft serve on top of that. 26:28 Oh, yeah. 26:29 Or even some applesauce. 26:30 Yeah, nice. 26:32 If you like it chewy, eat it just as it is. 26:33 Oh, that's great. 26:35 Yes. It's great. 26:36 Yummy. Yummy. 26:39 Well, let's look at our next recipe. 26:41 It's going to be the quinoa breakfast bowl, 26:45 and the ingredients are|: 27:05 Quinoa breakfast bowls, 27:07 like does so great. 27:09 Breakfast is so important, and it's quick and it's easy 27:12 and you can pre-prepare it, correct? 27:15 Absolutely. 27:16 It's a win-win. 27:18 It's a win-win. Yes. 27:19 And, you know, the nice thing about quinoa 27:20 is not only is it good for breakfast, 27:23 you could make a big batch of it 27:24 and then use it under stir fry, 27:26 almost any way that you would use rice 27:29 except the quinoa is higher in protein than rice, 27:33 higher in fiber than rice, it's rich in minerals. 27:36 So one cup of quinoa cooked has eight grams of protein. 27:40 Wow! 27:42 And five grams of fiber, plus all the minerals, 27:45 so it's just a really excellent product. 27:48 Yes, and if you don't want to use wheat as much, 27:51 some people are gluten sensitive. 27:54 If you don't want to use wheat, 27:55 quinoa is a great alternative, isn't it? 27:57 It is gluten free. 27:58 Yeah. You are right. 28:00 Yeah, so great. 28:01 One of the things that make turns people off from quinoa, 28:04 they may have tried cooking it and didn't rinse it. 28:06 There is a naturally occurring substance 28:09 on the outside of the grain, it's like saponins, 28:12 and it has a little bit of a bitter flavor. 28:15 So if your package of quinoa does not say pre-rinsed on it, 28:19 then you want to put it in a sieve, 28:21 rinse it really well, 28:23 stir it with the spoon while you're running in 28:25 under the water until the water's 28:26 coming out clear and that removes the bitterness 28:29 and greatly enhances the flavor of the quinoa. 28:31 What a great tip. Okay. 28:33 Really, that's a great tip because I have seen 28:37 pre-rinsed before and if it's not, it's bitter. 28:41 That is right. 28:42 And so if someone's buying it in bulk, 28:44 it's not going to be pre-rinsed. 28:45 Right. 28:47 And just even some packaged brands 28:48 are not rinsed yet, 28:49 better safe than sorry, rinse if you're not sure. 28:51 Okay? Good. Good. 28:53 Okay, so it's a fast cooking grain. 28:55 Okay. 28:57 So if you want to go ahead and put this in our pot. 28:58 Sure. 29:03 There we go. 29:04 And then we're going to add our water to that. 29:09 Hey, Yvonne, if you would just put it on the burner? 29:11 Sure. 29:12 And what we would want to do would be to cover it, 29:15 put the burner on, 29:17 bring it to a simmer and then let it simmer 29:21 for about 10 to 15 minutes. 29:22 We want to make sure that all the liquid is absorbed 29:25 and then we know it's done much like cooking rice. 29:27 Okay. Okay. 29:29 Same principle. 29:30 Same principle, only faster. 29:31 Is it, so you cover the quinoa with the water 29:35 just like you would rice. 29:36 Yes and it's one cup of quinoa to two cups of water. 29:40 Okay. 29:41 But after it cooks, you end up with close 29:43 to four cups of cooked product. 29:44 Oh. 29:46 You could grab that bowl over there, 29:47 after done quinoa, we'll just take a look at 29:49 what it's the finished product is like. 29:53 So we can see that it's very soft. 29:57 Yes. And fluffy. 29:58 Kind of like couscous. 30:00 Kind of like couscous, 30:01 only whole grain 30:03 and much more nutritious than couscous. 30:06 But again, stir fry, put your stir fry on here. 30:11 But today we're going to eat as a breakfast grain. 30:13 Love it. 30:14 So here's what we're gonna do, 30:15 I'm gonna let you make up a little breakfast dish here. 30:17 Okay. 30:18 So if we were doing it according to the recipe, 30:21 we would have about one cup of quinoa in the bowl. 30:24 Okay, so I'll just add a little bit more of that. 30:27 Okay. 30:28 Okay. 30:30 And then we're just gonna round out another one dish meal. 30:33 Love it. 30:35 Love it, dried fruits, 30:36 we've got some raisins for iron. 30:38 I'll just use this spoon. Sure. 30:42 And then we have some dried apricots here. 30:45 Love it, very high in vitamin C and beta carotene, love it. 30:50 And flavor. 30:51 Oh, there's this. 30:53 Yes and flavor. 30:54 Let's not forget flavor. 30:55 Flavor, and then any kind of nut would work. 30:58 We do have walnuts here today 31:00 and then we have some sunflower seeds. 31:03 These are just raw sunflower seeds. 31:05 If someone prefers them toasted, 31:06 you could just lightly toast them in a dry skillet 31:10 and give them that little extra crunch, 31:12 but we like to eat them raw. 31:13 Yes. 31:15 So, breakfast in a bowl and then, 31:19 we'll just add some non-dairy milk to that. 31:24 It's a very delicious meal, just like that. 31:27 Now, the dried fruit makes it nice and sweet. 31:31 Right. 31:33 But if it's not sweet enough for some, 31:36 we have some stevia here. 31:37 Love it. 31:39 Very concentrated. 31:41 So we would just want to put a small pinch 31:44 and then stir it in. 31:46 Stevia is so sweet. 31:49 I mean, it's unbelievably sweet. 31:53 I use the liquid stevia and I love lemonade. 31:57 So I'll take the dried lemon, you know, 32:00 you can buy it in packets 'cause we travel a lot. 32:02 Oh, yes. 32:03 So buy that and take the packets 32:05 and then just add liquid stevia drops and water, 32:09 purified water and I have lemonade. 32:12 So stevia is wonderful. 32:14 This stevia that we just used is the powdered, 32:18 either one is fine. 32:20 At first you might have a little aftertaste, 32:23 you know with stevia, 32:24 you might have to get used to it but the drops 32:26 I got used to it right away so it's worth trying. 32:29 And there's different brands. Yes. 32:30 So you could try. That's true. 32:31 There is a different flavor on the different brands. 32:33 If you don't like one, try another. 32:35 Yes, don't give up on your stevia. 32:37 That's right. Yes. 32:39 And the dry fruits are really sweet 32:40 and the ancient Egyptian kings 32:42 would actually have them put dried fruits 32:46 in their tombs with them. 32:47 They were such a valued product 32:49 and they have a great shelf life. 32:51 And if you're traveling, 32:53 and you can't bring a lot of fresh fruit with you, 32:56 dried fruit is a wonderful alternative. 32:58 Yes, high in iron, right? 33:00 High in iron, excellent stuff. 33:02 Great, that's great. 33:04 Okay, let's take a look at our next recipe. 33:05 Okay. 33:06 Garbanzo bean waffles. 33:08 The ingredients are: 33:30 Garbanzo bean waffles, 33:32 I'm just a little, 33:33 I'm trying to wrap my mind around beans and waffles, 33:37 but I'm trusting you because so far 33:39 your recipes have been yummy. 33:41 Okay. 33:42 So I'm trusting you. 33:43 So, tell us about the ingredients 33:45 and then we'll talk some more. 33:46 Okay. 33:47 Well, I did bring these waffles for my team. 33:49 We'll tell you more about the team a little later. 33:52 I just served them at breakfast 33:53 and I asked them guess what's in them. 33:56 They thought they were regular waffles 33:58 made with wheat flour and all that, so. 34:00 Okay. 34:01 Something about turning them into a waffle 34:03 just makes them... 34:04 You can't tell. 34:06 Well, you know it's great because it's a healthy dish 34:10 and again we'll talk about the ingredients in a bit, 34:12 but it's healthy and it's breakfast. 34:15 It's breakfast, that's the goal. 34:16 So what's in it? 34:18 So we have some garbanzo, these we just soaked overnight. 34:22 Dried garbanzo, you buy in any grocery store. 34:25 If you need to quick soak them, bring them to a simmer, 34:28 take it off the stove, let them set for one hour, 34:30 just the same as soaking them overnight. 34:32 So we've got one cup of soaked garbanzos here. 34:36 Then we have one cup of oats. 34:42 Our unbleached sugar here, a little bit of salt. 34:47 Coconut is optional. 34:49 In this recipe, we're going to leave it out. 34:51 Thank you because I'm allergic to coconut flake, 34:53 so and I want to taste it. 34:56 Which means we're going to use less water, 34:58 the recipe called for two to two and three quarter cups, 35:01 we're going to lean toward the two 35:02 and we'll check it as we go. 35:03 Okay. 35:05 We're gonna start with a little less than 35:06 what we think we need. 35:07 Okay. 35:09 And then we will play with it. 35:11 And that's great. 35:12 You can adjust it like some people like me 35:14 are allergic to coconut 35:15 and so you don't have to have it in there, 35:17 but if you like coconut, it's probably a great addition. 35:21 Yes. 35:22 It adds some flavor. 35:33 So if it's too thick, you add water, 35:36 and if it's too thin, 35:38 do you add more oats or do you, if you can't do the coconut, 35:41 what can you do? 35:42 You could add a little more oats. 35:44 I think the best thing to do would be to start 35:45 with less water and then just watch your blender. 35:48 Right. 35:49 When you make the waffles, 35:51 if they come out a little heavy and dense, 35:54 for your second one, add a little bit... 35:56 Nice. 35:57 Maybe a tablespoon or two, 35:59 whiz it up again and then do it. 36:01 So after your first one, 36:02 you kind of will get a feel 36:04 for if that's right for that batter. 36:06 Right. 36:07 We're just gonna give it a quick spray. 36:12 This recipe does not work well in a Belgian waffle maker. 36:17 This needs to be your traditional size waffle. 36:20 Okay. 36:21 You always start in the center? 36:23 Right in the center, 36:24 you don't want to go all the way to the end... 36:26 Right. 36:28 Because it will explode out of your waffle iron. 36:32 Well, nice. 36:34 Now, the beams in here actually act like a leavening. 36:39 When they cook, they will, 36:42 they expand even though they're blended up like this. 36:47 I try to avoid using baking powder and baking soda 36:49 in my recipes because those destroy 36:51 the B vitamins in our food. 36:53 Okay. 36:54 So these are actually a steam raised waffle. 36:58 So the steam is actually puffing it up? 37:02 Yes. Nice. 37:03 You know, you can see my steam here. 37:04 It's going like this, right? 37:06 Yeah, yeah. 37:07 Well, it's the same, and you can actually see, 37:08 can you see how it's lifted the plates? 37:10 I can. It has risen inside. 37:11 Yes. 37:13 When you pour, your plates come down flat 37:14 in a very short time. 37:15 Yeah. You're raised. 37:17 Okay. 37:18 It takes about four minutes. 37:19 So I want to talk a little bit about these waffles. 37:21 They freeze very well. 37:23 You know, that is a great feature 37:25 because you can buy, when you buy frozen waffles, 37:30 they have all this junk in them. 37:31 You know, my rule of thumb is if you can't pronounce 37:34 what's in your food, don't buy it. 37:36 That's right. 37:37 So they have all these ingredients. 37:39 This is so healthy, 37:41 it has whole food ingredients in here 37:45 and then you can freeze them, 37:47 so you don't have to eat them all at once. 37:48 That's right. 37:50 You can have them for another day. 37:52 That's a win-win too. 37:53 Yes. I love that. 37:55 You're making the breakfast easy for us. 37:57 It's gotta be easy and then to reheat them, 38:00 so if you froze them, 38:02 just plug your waffle iron in for maybe a minute, 38:04 pull it out just like your store bought waffles. 38:07 Just put it in here for maybe a minute 38:09 and they come out as crisp 38:11 and nice as if you've just made them. 38:15 You don't have to re-spray the waffle iron, 38:17 which means you don't have to rewash. 38:19 Right. 38:20 So it's another fast way to do your breakfast. 38:23 Right. 38:24 Did have it right there and you know, 38:26 it's good to get that fiber, 38:29 we've been talking about in breakfast. 38:31 Beans have that extra fiber, 38:32 you also have that protein boost, 38:35 and for people with diabetes or something like you know, 38:38 it's a lifestyle disease, 38:39 beans are actually a very nice addition to our breakfast 38:42 and this way they're hidden in your waffle. 38:44 Yes, yes because again, 38:46 beans can slow down the digestion of glucose, 38:50 the assimilation of glucose. 38:51 That's right. 38:52 And so that really helps the fiber. 38:54 It's got fiber and protein, beans. 38:57 So you're getting a twofer. 38:59 That's right. That's right. 39:01 And if you don't really taste garbanzo beans in your waffles, 39:05 it's like, you know what I am saying, 39:06 that's like a win-win too. 39:08 Absolutely. So that's great. 39:10 Now I have tried making these with other beans and grains. 39:14 My favorite way to make them, 39:16 I'm just watching my light here. 39:18 Yeah. 39:19 My favorite way to make them is with soaked soybeans 39:22 and instead of oats, I use buckwheat groats. 39:25 That's actually what I served my team, 39:27 they had no idea that it was soy and buckwheats 39:30 and most people would say soya and buckwheat. 39:32 Yeah. 39:33 But it becomes indistinguishable. 39:35 Right. 39:36 And you also, you're not using 39:38 genetically modified soy, correct? 39:40 That's correct, that is right. 39:42 'Cause that's been a big thing recently, you know, 39:43 the discussion, here's a plate to. 39:49 See, that's a real mom right there 39:51 who can touch a hot waffle. 39:55 Can you see, Yvonne? 39:56 Can you see all the air holes in these? 39:58 Yes. 39:59 They are light and crispy, okay. 40:02 We're gonna make toppings for them in just a minute. 40:04 I wonder if I should wait, I'll wait for the topping. 40:07 Okay, you're gonna wait for the topping. 40:08 Yeah, I'll wait for the topping. 40:10 All right, that's going to be our next recipe. 40:11 Oh, see, perfect segue. That's right. 40:13 Yes, let's look at our next recipe. 40:15 Apricot sauce and the ingredients are: 40:31 I love apricots. 40:32 Oh, good. 40:34 When I was little, well, 40:35 actually all through from when I was little too 40:38 when I was growing, 40:39 my grandmother used to make these puffs, 40:41 we called them peach puffs, 40:43 put apricots in them, 40:44 I don't know why we call them peach, but anyway, 40:46 it was dried and she would put vanilla sweetener in there 40:50 and cook it and then put it in dough, and bake it. 40:55 Oh, my word, so every time I see apricots, 40:59 it conjures up those feelings from my grandmother 41:02 who made the apricot, the peach puffs. 41:05 I wonder if this filing that we're going to make here 41:08 could actually be used in something like that. 41:11 So you've got me thinking for my laboratory. 41:13 You know what, it's worth a try. 41:15 It is worth a try. Yes. 41:16 We'll make apricots peach puffs. 41:18 Yay! 41:19 Oh, that's great. 41:21 That would be great. 41:22 Okay. 41:23 So our apricot sauce is a wonderful topping 41:27 for these waffles... 41:28 Okay. Or just on toast. 41:31 If somebody wanted to make sweet rolls, they could make, 41:34 us a bread dough, roll it out in a big rectangular tin 41:39 and then spread some of this sauce on there, 41:42 sprinkle some wild chopped walnuts 41:44 or pecans in there, roll it up and slice it up 41:48 and make sweet rolls with this sauce. 41:50 It's a pretty versatile sauce. 41:51 That sounds good. 41:53 And you could always eat it 41:54 with a spoon if you really like it, 41:57 which I sometimes do. 41:59 Okay, so we have our apricots here. 42:01 Right. 42:02 Now those are just dried, they're not cooked or anything, 42:04 just dried apricots? 42:05 Just dried apricots, of course, without the pits, okay? 42:10 It's nice if you can get them unsulfured. 42:12 It's a little hard to find them unsulfured, 42:14 but if you can find them unsulfured 42:17 they're not gonna have the same bright color, 42:19 but it's actually a better product. 42:21 Right. Right. 42:23 It sounds better for you. 42:24 And then we're just going to add one date 42:26 and we have removed the pit from that. 42:28 These dates are so sweet. 42:31 They're so sweet, 42:32 and they're so good and you don't need but so much. 42:34 That's right. 42:35 You know, if you're trying to, 42:37 if you are trying not to have it 42:38 too, too sweet, one day it should do it. 42:40 It should do it and I was really surprised. 42:43 We've been doing diabetes classes 42:46 and a comment was made 42:48 that I checked up on that dates actually have 42:50 a low glycemic index and a low glycemic load. 42:55 So it's got to be because of the fiber 42:58 and that slowing down of the absorption of the sugar. 43:01 Right. 43:02 So they are an excellent sweetener superior to sugar 43:05 because of the fiber and the other nutrients 43:07 that you're gonna find just in the natural fruit. 43:10 Right. 43:11 I would not have thought 43:12 that it's low on the glycemic index. 43:14 I was very surprised to find that out. 43:16 Nice, it's good information. 43:18 Okay. 43:20 Then we have a little bit of lemon juice 43:21 which gives a little more zip to those apricots 43:24 which already have a nice little zip to them. 43:25 They do. They do. 43:27 Especially the dried ones. 43:29 And then we have a vanilla. 43:30 Now this is clear vanilla. 43:32 You know, I've been noticing that it was clear 43:35 and that's interesting 'cause I haven't seen 43:37 a clear vanilla before. 43:38 So y'all thought I forgot my vanilla 43:41 and was substituting with iron. 43:42 Do I have to say, I did. 43:46 Well, it's just a clear. 43:47 I'm glad to know that this is real vanilla. 43:49 This is real vanilla, okay. 43:50 So we've got our clear vanilla. 43:52 Okay. 43:54 I love vanilla too, it just enhances everything. 43:56 It does. 43:58 I just takes a little too. 43:59 And then we have our pineapple 44:01 and these are just pineapple tidbits. 44:03 You could use pineapple chunks and imagine, 44:05 you could even use fresh pineapple if you'd like. 44:09 And these are unsweetened, right? 44:10 So sweetened in their own juice? 44:12 Just in their own juice. Good. 44:13 Now, what we've done is we've drained the can, 44:16 because we don't want to use all this liquid, 44:18 we want this to be a thick sauce, not runny. 44:22 So we've reserved the pineapple juice on the side 44:26 so that we can adjust it how we'd like to have it. 44:29 So I'm gonna put half of it back in 44:31 so that we're able to blend 44:34 and then we can add more as we think we like it. 44:39 So again, a powerful blender comes in handy. 44:41 If you do not have a powerful blender, 44:43 just soak those dried fruits in the pineapple juice 44:46 or with the pineapple for half an hour or so 44:49 and let them soften up. 44:51 I will say that buying quality kitchen tools 44:56 makes spending time in the kitchen a whole lot nicer. 45:00 Yes. 45:01 And you know we find money 45:03 for the things that are really important to us, 45:06 and I honestly would not enjoy cooking in my kitchen 45:08 if I didn't have sharp knives, good blender. 45:12 Yes. 45:13 You know, quality cookware 45:14 and you don't have to have the most expensive, 45:16 but we want to get the best quality we can afford. 45:19 I agree, it makes it, 45:21 some of these things like recently 45:23 I got the one of those instant... 45:25 Well, me too, I just got one. 45:26 I wanna say little brand. 45:28 Oh, my goodness, 45:30 I mean it's one of my favorite toys like, 45:33 what did I do before I got it? 45:35 It's a pressure cooker, it's a slow cooker, 45:37 it's a sauter, it does all of that, 45:40 and I've been getting it from gifts and as gifts 45:42 for relatives and thing, it's fab. 45:45 It's great because it cuts down your kitchen time. 45:48 You don't want to be in the kitchen forever. 45:50 That's why these dishes are so great. 45:53 You're making breakfast dishes that can be made 45:57 and pre-prepared. 45:58 This is great because nobody, well, 46:01 except people who love to be in the kitchen. 46:02 That's true. 46:03 But if you're really busy, 46:05 you don't have time to just stay in the kitchen 46:07 all the time, so this is perfect. 46:09 This is really perfect. 46:10 And we don't have time to be sick. 46:12 Yes. 46:13 So, we might say, well, you know, 46:14 I don't have time to eat a healthy breakfast, 46:16 I'm going to live on donuts and pastries 46:18 and all those other things. 46:20 But if you don't have time to be healthy now, 46:22 you will take time to be recuperating later. 46:26 That's right. 46:27 You're gonna pay at one end or the other. 46:28 One end or the other. 46:30 You're gonna pay. 46:31 And you know, sometimes people will say, 46:32 well, the dried fruits or the fresh fruits 46:35 or the nuts are expensive. 46:38 You're just investing ahead of time 46:41 so that you don't have to pay later. 46:43 And if you can, you know, 46:45 get a membership in one of these warehouse type 46:48 buying places where you can buy your nuts 46:50 in a three or five pound bag and your dried fruits 46:54 and vegetables in a large frozen bag. 46:57 The price is gonna come down and they will last a long time. 47:01 A bag of apricots, dried apricots, 47:04 we're using very small amounts, will last you a long time. 47:07 Yes. 47:08 You're stretching the expense out 47:10 and you're saving your health. 47:11 That's right. 47:12 And money without health. 47:15 What good is it? What good is it? 47:16 What good is it? 47:17 This is great. 47:19 This is great information and yummy. 47:20 And yummy, that's the bottom line. 47:22 That's our word for the day, yummy. 47:25 Okay. 47:26 So these have had a little chance to soak here. 47:28 So let's see how we do. 47:30 We turn that down so we don't explode. 47:57 There we go. 48:08 Okay, I think we don't need any more liquid in there, 48:10 that is just right. 48:13 And if we wanted it thicker, little less juice. 48:15 Okay. 48:17 I'm gonna pour it in here and then we'll let you have 48:18 some wonderful waffle. 48:20 Okay, great. 48:21 Let me pour it this way so. 48:22 I'll just take a little edge. 48:24 Okay, okay, we'll just do that for now. 48:28 All right. 48:30 I'm gonna just. 48:31 Pre-cut it. Pre-cut it. 48:32 I should have re-warmed your waffle for you, 48:34 wouldn't that be nice and crispy. 48:36 That's all right. 48:37 I'm just gonna use my fingers as I am the one eating it. 48:39 That's it. 48:40 All right, let me give you some sauce to dip. 48:43 Yeah. 48:53 Pass the test? 48:54 Absolutely. Okay. 48:56 Okay, very good. 48:57 You can't tell that it's made with beans. 48:59 No, you cannot and those beans, like I said, 49:03 give it the airiness. 49:05 That's why all these air holes are in here 'cause the beans 49:07 just steam up. 49:09 And I love the sauce. 49:12 You like apricots. 49:13 I love apricots. 49:14 So it works. This is so good, really. 49:17 You definitely want to try this. 49:18 And then if you wanted more on there, again, 49:21 some chopped nuts on there would also make it very nice 49:24 and then some food on the side, 49:26 you'd have a really lovely meal. 49:27 So that and you can freeze this. 49:31 That's what, now can you freeze the sauce or no? 49:33 I would think yes, I have never tried we eat it. 49:37 But there is absolutely no reason 49:38 why that sauce cannot be frozen. 49:40 Oh, that's great. 49:41 You freeze it in smaller amounts 49:43 and just take it out 49:44 or put in the microwave to defrost it real fast. 49:46 I love it. 49:47 That's great. 49:49 Well, let's go to our next recipe. 49:50 Okay. Okay. 49:51 It's going to be glorified applesauce topping 49:53 and the ingredients are: 50:08 I love every ingredient in it. 50:10 Oh. I do, I love that. 50:12 Well, this is a recipe 50:14 that the four year old can make. 50:15 Okay. 50:17 All right, so my mom's making waffles. 50:18 Yes. 50:19 Toddler or the young child 50:21 can be making this for them waffle topping. 50:22 Love it. All right. 50:24 So we have some no sugar applesauce here. 50:29 And it's already pretty naturally sweet. 50:31 So you really don't have to add a sweetener. 50:34 That's right, but I tell you what? 50:35 This dried fruit is gonna make it sweeter. 50:37 Oh, that's gonna be so good. 50:39 Absolutely. I love that... 50:42 blueberries. 50:43 I have blueberries almost every day. 50:45 Is that right? 50:46 They're great for the brain. 50:48 Oh. 50:49 They're great for, 50:50 they have something called proanthocyanidins 50:52 in them that they're just anti-carcinogenic. 50:55 They're just really, really good for you. 50:57 So I have frozen blueberries with walnuts 51:00 just about every day and love it. 51:02 You can use frozen blueberries in this recipe. 51:06 Oh, okay. 51:07 No problem, just make it the night before 51:08 and in the morning the blueberries 51:10 when they defrost in this, 51:12 they are almost like fresh. 51:13 So you can go ahead and we had these beautiful 51:16 of fresh ones but frozen is how I normally make them at home. 51:20 Good. 51:21 So you were talking about phytochemicals, weren't you? 51:23 Oh, yes, there are all kinds of phyto nutrients 51:26 in fruits and vegetables. 51:28 And if we increase our fruits and vegetables 51:31 that's just one basic thing you can do to get healthier. 51:34 Yes. 51:35 It makes such a huge difference like the blueberries. 51:38 Like the blueberries. Yes. 51:39 You know I have a note here 51:41 the World Health Organization says that 2.7 million lives 51:45 could be saved if people 51:47 increase their fruits and vegetables. 51:48 Wow. 51:50 So I'm gonna add some raisins, again, sweet. 51:52 Okay. 51:54 And then we have reduced sugar dried cranberries. 51:57 And that's important because the less 51:59 processed sugar you eat, the better. 52:01 Colorful. 52:02 Sure is. 52:04 Let this set overnight, 52:05 just soften up those fruit on your waffle. 52:08 Oh, hey, you know what, we should try it on my waffle. 52:15 It's colorful and that you know different fruits 52:18 and different fruits and dried fruits 52:20 could all be added in here. 52:21 Yeah, yes. Let's try it. 52:22 All right. 52:24 And then we're going to let people know. 52:25 Now that hasn't had a chance 52:27 to soak so it's going to be a little bit chewy. 52:28 That's okay. Let's try it. 52:29 All right. 52:32 The dark fruits like that are especially rich 52:35 in phytochemicals. 52:37 So the blueberries and the dried cranberries, 52:39 very, very good. 52:41 It's got this sweet tart thing going on. 52:43 Wow, the cranberries, yes. 52:46 This has only 43 calories in a quarter of a cup. 52:49 If you have two tablespoons of butter and two tablespoons 52:51 of maple syrup on your waffle, you have 300 calories. 52:55 So adding a fruit topping really saves you a lot 52:58 of calories as well as increased fiber, 53:01 more minerals and vitamins. 53:04 That is so good. 53:06 You're going to have to make this at home. 53:10 How often do you make this for your family? 53:12 Oh, we eat waffles. Do you? 53:15 Yes, regularly, 53:16 most of this food are staple foods in our home. 53:19 As much as I love to cook, I still like to keep it simple. 53:22 It's got to be fast and easy. 53:23 I don't want to be slaving in the kitchen, 53:25 I want to cook and eat. 53:27 Yes. 53:28 The challenge is do not talk while I am eating. 53:32 That's a challenge, okay. That's a challenge, okay. 53:35 What we want to do is let people know 53:37 how to reach you. 53:39 Okay. 53:40 Because you're gonna want these recipes, 53:42 you're going to want to get in touch with Leslie. 53:45 So this is how you reach her. 53:48 If you are interested in inviting Leslie Caza 53:51 to your church for a cooking seminar, 53:54 or to help your community 53:55 to attain a healthier lifestyle, 53:57 you can contact her at 4204 Jackson Avenue, 54:02 Memphis, Tennessee 38128. 54:05 That's 4204 Jackson Avenue, Memphis, Tennessee 38128. 54:12 You can call her at 731-798-1106. 54:17 That's 731-798-1106 or you can email her 54:22 at Leslie.Caza@gmail.com. 54:35 Look at all these beautiful meals. 54:37 Tell us what you made today? 54:38 All right, we have a French toast casserole 54:41 with the pineapple topping. 54:43 Our maple nut soft serve. 54:47 Then we have our baked breakfast grains 54:49 with the quinoa and the steel-cut oats. 54:53 We have a quinoa breakfast bowl with the fruit and the nuts, 54:56 our waffles, 54:58 apricot sauce and glorified applesauce. 55:04 Wonderful. 55:05 This is so good. 55:07 You have to try these 55:08 and in fact you have a cookbook. 55:09 I do. 55:11 Tell us about the cookbook? 55:12 The cookbook has about 160 recipes in it, 55:15 130 of them are gluten free for those who need that 55:19 and we didn't plan it that way. 55:21 That just the way it worked out. 55:23 So they're yummy 55:24 and many of them are gluten free 55:27 and there's a big variety from breakfast to desserts. 55:30 Oh, that's so good. 55:31 If you're transitioning and you want to know 55:33 how to cook some really good vegan meals, 55:37 get her cookbook and just practice. 55:40 Make your kitchen your laboratory. 55:42 There we go. 55:43 Tell us about, you had a wonderful team 55:45 that assisted you. 55:47 Tell us a little bit about them as well? 55:48 Two precious sisters in the Lord, 55:50 Angela Hyde and Leseth Jones have joined me. 55:53 Leseth was here last time I was here. 55:57 They know how to cook. 55:58 They know how to decorate. 56:00 Just supportive prayerful, great prayer team. 56:03 Yes, amen. 56:04 What's your next move? 56:06 Tell us your next step with Simply Vegan 56:08 in like 10 seconds? 56:11 We just hope to enlarge it as far as getting people 56:14 in from the community, which is why we're expanding. 56:17 We're expanding in our library outreach and things like that 56:20 to try to just get the public aware. 56:22 That's great. That's great. 56:23 Awareness is key. 56:25 Test these recipes, try them on your families. 56:28 They will love them. 56:30 Thank you so much for joining us. 56:31 Join us next time on 3ABN Today Cooking. |
Revised 2019-10-14