Participants:
Series Code: TDYC
Program Code: TDYC018031A
|
00:02 I want to spend my life
00:08 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 01:09 Hello, and welcome to 3ABN Today Cooking. 01:13 I'm Yvonne Lewis-Shelton, 01:14 and I'm excited about our guest today. 01:18 Leslie Caza, yay! 01:21 I'm so glad to be here. 01:22 Thank you so much for having me. 01:24 Oh, thank you for being with us. 01:26 You know, before I had an operative word for the day 01:30 that was yummy. 01:31 Today, it's delish because 01:34 these recipes look so delicious. 01:38 So I can't wait for us to get into it. 01:40 But before we do that, 01:41 let's talk a bit about your ministry. 01:43 Because what you're doing in Memphis is so important. 01:46 Tell us about how you started and what you're doing? 01:50 Okay. 01:52 My ministry in Memphis is Simply Vegan 01:55 and Wellness in Memphis. 01:57 We do a Facebook page. 01:59 We do library cooking classes 02:02 and then we also offer a more involved, 02:05 more intensive class at our church. 02:07 So we do them in the community, 02:10 invite them to something more. 02:11 Nice. 02:13 What's been the response of the community 02:15 to what you're doing? 02:16 You know, I was kind of surprised with that, 02:18 because when we first started doing them 02:19 in the library, 02:21 the librarian was pretty excited. 02:22 The night we set up, 02:24 she set up for nine, expected a few. 02:29 When we started on time, we had one, 02:32 and within about 10 minutes we were up to, close to 20. 02:36 Wow. 02:38 So the community did respond really well. 02:40 They seem to really enjoy the food. 02:42 We had a few children that were in the library, 02:44 they could smell the food cooking, 02:45 they wandered in there, and they enjoy the food and, 02:50 and they do, they, once they come to class there, 02:53 and we say we have more to offer. 02:55 If you want to come to our church classes 02:57 and they do transition over Oh, that's so good. 03:00 So it's very nice to get to know these people. 03:03 Yes, yes. 03:04 And it's nice for them to get to know you as well, 03:06 because you represent, 03:09 you know, the whole health message to them... 03:11 That's our goal. So that is wonderful. 03:14 What does it do for you 03:15 to be able to offer this to people? 03:18 I tell you, it's my passion. 03:19 It really is the thing that I love doing. 03:23 I enjoy the experimenting of recipes 03:25 to try to find things that I know are going to appeal 03:27 to the general public 03:29 who probably are still the good old meat 03:30 and potato eaters. 03:32 And so we want to find textures and flavors 03:35 that really appeal to them that they can make. 03:38 That's important. 03:39 So it's the thing I love to do. 03:43 It's a gift I feel like God has given me. 03:45 Yes. Oh, for sure. 03:46 One of the things that I love about your recipes 03:50 is that they're simple. 03:52 They're simple, simply vegan. 03:53 They're simple to make, but so flavorful. 03:57 Why is it important that they'd be simple, 04:00 like what's, why? 04:02 Well, everybody's in a hurry. Right. 04:05 So if they're not simple, people won't make them. 04:07 If they look at the recipe and it's intimidating, 04:09 a lot of people aren't cooking. 04:11 So they don't want to see a recipe with you know, 04:14 a list of instructions that is scaring them away. 04:17 Simple is very important. 04:19 Yes. Yes. 04:20 You know, it's interesting 04:22 because when, when it's simple, 04:25 and it tastes good, and it's quick, 04:28 then it's more appealing because people are so busy. 04:31 That's right. 04:33 Nobody really has time to just, I mean, some people do, 04:35 I guess, but for the most part, 04:38 most people don't have the time to just sit, 04:40 be in the kitchen and preparing and all that stuff 04:43 and then to have it taste bland or whatever. 04:46 That's right. Your food is delish. 04:48 Okay, thank you. 04:50 So let's take a look at what we're making today. 04:53 Creamy corn soup, Ukrainian borscht, 04:57 tofu mayonnaise, garbanzo spread, 05:01 sausage patties, and kale salad. 05:05 Oh, that sounds so delish. 05:07 Great lunches and dinners. Absolutely, absolutely. 05:10 We did breakfast before. 05:12 And now we're doing lunches and dinners. 05:15 That's great. All right, you ready to start? 05:17 I'm ready to start. Okay. 05:18 Let's look at the Creamy corn soup recipe. 05:56 That sounds so good. Do you like cilantro? 05:58 I love cilantro. I do. 06:01 When I make this recipe, I make it with cilantro. 06:04 But we're gonna make with basil today. 06:06 Okay, I love basil too, I love like different herbs 06:10 and seasonings. 06:11 I just love that, so, cilantro, basil, I'm good. 06:15 Okay, we're going to do the basil. 06:16 Okay, good. 06:18 So let's go ahead and start with turning on our flame here. 06:21 Could I have an apron too? Yes, of course. 06:23 I think that would be a good idea. 06:25 I'd love to put an apron on you. 06:27 One of our Simply Vegan and Wellness apron. 06:30 Yay! Get this around you. 06:32 Thank you. There we go. 06:33 That's great. I'll just tie it up. 06:35 Thank you. You're welcome. 06:37 Okay, so we're going to start 06:39 with water sautéing some of our vegetables. 06:43 So we've got just a little bit of water, 06:45 two tablespoons. 06:46 So, no oil? We're not using oil on this. 06:48 Now our coconut milk has some natural fat in there. 06:52 Right. So it's not a fat free dish. 06:54 Right. So we've got green onions. 06:56 If you don't have green onions and you want to make this, 06:59 you could use red onions, you could use regular 07:01 white cooking onions. 07:02 That's fine. 07:04 We have our garlic, 07:05 minced garlic which is always yes. 07:07 I love garlic. Add so much and our celery. 07:12 Celery always makes a soup taste better. 07:16 It just enhances the flavor, doesn't it? 07:18 Absolutely. 07:20 You know, celery is good for hypertension? 07:22 I didn't know that. 07:23 Yes, three stalks of celery a day 07:26 is supposed to be very helpful. 07:29 Now I'm not, don't think I'm saying, 07:32 stop your meds and just do celery. 07:35 No, no, no, no, but I'm saying that 07:37 three stalks of celery can help 07:39 to control your blood pressure. 07:41 That is really good to know. 07:42 And you know, it wouldn't be that difficult to incorporate 07:45 three stalks of celery into a day. 07:47 You could add it in your salad. 07:49 You could chop it up and put it in your sandwich spreads 07:52 and just eat it. 07:55 Just eat it. Just eat it. 07:56 It makes everything taste better to me. 07:58 It really does. It really does. 08:00 So we would sauté this for just a few minutes. 08:02 Okay. 08:04 And then we're going to go ahead 08:05 and add two cups of water. 08:08 Nice. 08:10 And, this is some. 08:13 I'm getting that smell. Getting that smell. I love it. 08:14 Yes, that just makes 08:16 the whole house smell wonderful. 08:18 Then we have our chicken style seasoning. 08:21 Now if you do not have chicken style seasoning, 08:24 there are a wide variety of vegetarian broth mixes 08:28 at most grocery stores. 08:30 So you would just want to use two cups of broth, 08:33 just make it according 08:35 to whatever type of chicken styles' broth powder 08:37 or whatever you have. 08:39 Okay. So about two cups of that. 08:40 Good. 08:41 Today we happen to be using that brand. 08:43 And then you would adjust the salt to taste 08:45 because they do vary somewhat in the salt. 08:47 Right, right. 08:48 Okay, and then I'm going to go ahead 08:50 and add some cubed potatoes. 08:52 These are peeled. 08:54 Now, if you need to do potatoes ahead of time, 08:58 if you're going to come home, 08:59 and you want to get this on quickly 09:00 and you have time in the morning 09:02 to do your potatoes. 09:03 Just go ahead and cube them and just soak them in water 09:04 in the refrigerator. 09:06 When you come home 09:07 you can put them in a colander like this, 09:09 and you can just go ahead and add them right to your... 09:10 They won't turn brown? 09:12 They won't turn brown, 09:13 just let them soak in the water in the fridge, 09:15 so that will be just perfect. 09:16 Nice. 09:18 And then we would bring this to a simmer. 09:20 You know, potatoes are comfort food, 09:23 soup is too, so you put the potatoes 09:26 and the soup together. 09:27 Yes. Just a winter comfort food. 09:31 I don't care if it's summer, summer comfort food. 09:34 I can take potatoes anyway you give them to me, 09:37 baked, roasted, fried, 09:39 which we are not supposed to do. 09:41 Boiled, any, I just love potatoes. 09:45 I love, but I try not to do too many potatoes 09:48 because yeah, but in a soup they're so good, 09:52 and they are comfort food, and they are high in potassium, 09:55 if we have the skin on. 09:56 That's true. That is true. Yes. 09:58 Now, sometimes people are afraid of potatoes, 10:01 but a five ounce potato has 120 calories. 10:04 Okay? 10:06 Now if you take that five ounce potato, 10:07 and you turn it into potato chips, 10:09 you now have 750 calories. 10:12 So from 120 to 750 calories. 10:16 Right, big difference. So you know, it's not potato. 10:19 It's frying them in that fat. 10:21 So, you probably don't really have to be 10:23 too afraid of potato. 10:24 The potato won't make you fat, 10:25 it's the butter and sour cream or whatever else... 10:27 It's what you put on it, right? It's what you out on it. 10:29 So you can enjoy that comfort food of potatoes. 10:33 So we let that come to a little bit of a simmer. 10:36 And then after that simmers, we're going to add our corn. 10:41 This is frozen corn, okay. 10:47 And then today we're using basil. 10:49 So we're just putting in some dried basil... 10:51 Great, great. We gonna stir that in there. 10:53 When your potatoes are cooked, 10:56 you would just go ahead and add coconut milk. 10:59 Now, this is in the can, this is not the type 11:01 that you use for cereal. 11:02 You can see this is a little bit richer. 11:04 Oh yeah, very thick. Very thick. 11:07 So you use this instead of the cereal coconut milk. 11:12 And then, I'm not going to add the salt now 11:14 but the salt you would add at the end, 11:16 as you adjust the flavor 11:18 to what you and your family really like. 11:20 And we do have a bowl of this ready to show. 11:23 Lovely. Okay. 11:28 Look at that. 11:29 So we've got it here with the potatoes in there. 11:32 It looks delicious. 11:33 And the corn and it's very, 11:35 some people would call that chowder. 11:37 I'm from New England, 11:39 we would call that a corn chowder. 11:40 True. Yes, a corn chowder. 11:41 A corn chowder, 11:43 and if you wanted to make a clam style, 11:44 you could add a quarter of a cup of Nori sheet 11:47 crumbled up into that. 11:49 And if you want some little chunks, 11:50 you could put some dried TVP and let it cook in the soup. 11:53 Wow. 11:54 Like a imitation clam chowder, okay. 11:56 That sounds great. 11:58 And that's our creamy corn soup. 12:01 Looks great. 12:03 Our next recipe is Ukrainian borscht. 12:06 The ingredients are... 12:49 Oh, that sounds so delish. Oh, yes. 12:52 Just wonderful vegetable ingredients. 12:54 Hearty soup. Yes. 12:56 Again, it's like comfort food, right? 12:59 Because a nice hot bowl of soup in the middle of the day 13:04 or in the evening is so, it's just comforting. 13:07 It sure is. I love it. 13:09 Well let's begin. Yes. 13:10 I have eight cups of the water in the pot. 13:13 I just reserved a small amount for sautéing some vegetables. 13:16 We're going to go ahead 13:17 and start our potatoes in the water. 13:19 Okay. 13:20 And we've got that temperature up there, 13:22 so they will start to soften. 13:24 Good. 13:25 And then, let's get this heat on 13:27 and we're going to, I think right there. 13:30 There we go. 13:32 Add a little bit of water in here 13:34 for sautéing our other vegetables, 13:36 while our potatoes begin to cook. 13:38 And I think it's good for people to know that, 13:40 they don't always have to use oil to sauté. 13:42 That's right. 13:43 You know you can use a little bit of water. 13:45 You can use a little bit of water. 13:46 And it's really good. 13:48 And if you have plenty of seasonings in it, 13:49 you're not really compromising the flavor. 13:51 Right, right. And that's important thing too. 13:54 That is, so we're going to add our cabbage. 13:56 I love cabbage. 13:58 Good cruciferous vegetables here. 13:59 Yes, for sure. 14:01 Excellent for our health. 14:05 And then we have our carrots. 14:08 Well then, and look at how pretty 14:10 and colorful that it. 14:12 Oh, it is. You know, it's nice. 14:13 It's just colorful and it's pretty and savory. 14:18 It's gonna be savory. Oh, yes. And again, onions. 14:21 I just can't even imagine making a soup 14:23 or so many dishes with onions, 14:26 and this recipe has its share 14:27 because there's two onions in here. 14:30 Now, Danny doesn't eat onion so I have to make. 14:33 Have to leave them out. 14:35 I know, I have to make his separately. 14:36 You would, you would. 14:38 All right, and then we have our beets. 14:41 Now I want to talk a little bit about beets here. 14:45 A lot of people have never cooked 14:48 with a fresh beet before. 14:49 True. 14:51 I mean we see pickled beets at the salad bar, 14:54 or we buy them cooked in a can, 14:56 but they normally come in the grocery store, 15:00 like this with the root on 15:02 and then a large amount of green. 15:04 Now you could cut this off and eat seeing the greens, 15:07 like you would with spinach or any other. 15:09 Right, right, beet greens. 15:10 And then you would just slice off the stem end 15:14 and slice off beat end, 15:16 and then it peels very easily with a vegetable peeler 15:19 just like a potato and then you can work with it. 15:21 Warning though, if you're wearing clothes 15:23 that you don't want to stain, put on an apron. 15:26 Yes, and you might want gloves too, 15:28 because your hands get stained. 15:29 Absolutely, absolutely. 15:31 They have that very deep pigmentation in them. 15:33 Yes. 15:35 So you want to leave that there. 15:36 Beets are so important because 15:38 they have something called nitric oxide in them. 15:42 And it's actually a vasodilator, 15:45 so if you have hypertension, 15:46 your high blood pressure, you eat beets 15:49 and it helps to control your blood pressure. 15:52 Nitric oxide, not nitrous oxide, 15:55 which is laughing gas. 15:57 So you don't want that. 15:59 You want the nitric, and it comes from beets. 16:02 Beets are a very good source of nitric oxide so... 16:05 How wonderful. And look at how pretty that is. 16:08 Not to mention how it smells. 16:10 Oh, if you could smell it in here. 16:12 It smells so good. 16:14 Now, I actually got this recipe 16:16 while on a mission trip in Ukraine. 16:19 And I was told that borscht 16:21 does not have to have beets in it. 16:23 Okay. 16:24 For them borscht just means vegetable soup. 16:27 But usually they had beets in it. 16:30 Right. 16:31 I've never known borscht without beets. 16:34 Me either. Right and cabbage. 16:35 And cabbage. 16:37 But in Ukraine, it just means vegetable soup. 16:40 But the beets are very simple ingredient 16:44 for them to find over there, 16:45 as well as cabbage, they have very, very long winters. 16:50 And so they can store these in their root cellars, 16:53 and a soup like this and, of course, the carrots 16:55 and the onions will store well in their root center. 16:57 So this is a perfect soup for a country that, 17:02 where a lot of the people do not have 17:04 a lot of modern conveniences and these would store 17:08 through the winter 17:09 to make a hearty soup for them. 17:11 Oh, that's so nice. And it was so delicious. 17:13 Yes. 17:14 Alrighty, well, while that simmer just a little bit more, 17:17 we'll go ahead and add our seasonings. 17:18 Okay. 17:19 So again, we have some chicken style broth powder, 17:23 but you could use a broth, any broth, powder 17:27 or paste that you find and just have an 17:30 equivalent amount of water. 17:31 Can you also use 17:33 a vegetable base instead of water, 17:36 just water, like a vegetable broth? 17:39 You could do that. 17:40 Often the vegetable broths are actually made 17:43 from stewing onions, celery and carrots, 17:47 and they would strain them off 17:49 and package them up as a vegetable broth. 17:50 Okay. 17:51 But you definitely could do that. 17:53 It would change the flavor just a little bit. 17:54 Okay. I was surprised in Ukraine. 17:56 They had the chicken style seasoning. 17:59 Wow, okay. 18:00 So, this is a very authentic restaurant. 18:04 I love it. Yay! 18:06 All right, we're going to add a little tomato paste. 18:09 Stir that in. Dill. 18:13 I love dill. 18:15 I use it in all my soups Oh, 18:17 but then all your soups are borsht. 18:21 I think the dill is the identifying mark. 18:24 Yeah, definitely. Me too, me too, I love it. 18:27 And then parsley. 18:28 All these green herbs are good for us, 18:32 you wanna have that. 18:33 Parsley is good 18:35 if you're detoxifying from nicotine. 18:38 Always good to know. 18:40 If you are stopping smoking, parsley is good to eat. 18:44 Fresh. Fresh. 18:45 Fresh. Okay, lovely. 18:48 And our beans. 18:49 The nice thing about making a pot of soup, 18:52 and this makes it a decent pot of soup, 18:54 starting with eight cups of water. 18:55 Yes. 18:56 Is you can make it, and eat on it all week. 18:58 Yes. 18:59 Bring it in your lunches and it's wonderful 19:03 just to have on hand. 19:05 If you have some sandwich fillings 19:06 and you want to bring yourself a cup of soup 19:08 and some sandwiches each time. 19:10 That was our sugar we just put in there. 19:12 So we've had our potatoes 19:14 simmering for just a little while. 19:16 And now we're going to attempt to pour 19:19 these vegetables into the pot. 19:21 Let's just see if we get that burner off. 19:24 And we're going to add these into the pot. 19:31 I may just take a different, 19:33 my spatula got a little warm there. 19:34 Yeah. So let me just do this. 19:36 Good. 19:38 After we get this in here, 19:39 we're just going to continue simmering... 19:40 Right. 19:42 Until it's all tender, fork tender 19:44 or tender to the bite, however you like it. 19:46 Right, right, right, and some people like 19:48 their veggies real, real crunchy 19:51 and some don't like it as crunchy. 19:53 And that would work either way. Yes. 19:54 And you can see 19:56 there's a lot of vegetables in here 19:57 so this is not a really brothy soup. 19:59 Right. This is almost stew quality. 20:02 Yes. Oh, the smell. 20:03 So it's going to be hearty and filling. 20:06 Oh, it smells so good. 20:07 Okay, and then we simmer, so simple to make. 20:10 Yes. Basically all in the pot. 20:12 And see, that's good. 20:14 I mean, it's quick, it's easy and I have a sample, yay! 20:17 You do have a sample here. Thank you. 20:20 There you go. 20:22 Our beets give a lot of color 20:23 to this soup so even our potatoes 20:25 end up by being pink. 20:28 But it looks very Ukrainian and close up, 20:31 we can see all the dill and the parsley, 20:33 so it has a real pretty look to it as well as, 20:36 and the beans give it a little added fiber 20:40 and added protein to it. 20:42 So it's just a wonderful soup. That's yours, huh? 20:47 This is mine. This is mine. 20:50 It's the dill. It's delish. 20:52 Good, wonderful, simple enough. 20:56 Let's go to our next recipe. Okay. 20:59 And I'm going to 21:02 be eating on this one. 21:05 Tofu mayonnaise. The ingredients are... 21:35 So we're going to make this tofu mayonnaise, right? 21:38 That's right. 21:40 Now what's the difference between this 21:41 and regular mayonnaise 21:43 as far as calories and all concerned? 21:45 Well, in two tablespoons of this mayonnaise, 21:47 there's 23 calories. 21:48 In two tablespoons of traditional mayonnaise, 21:51 there's 188 calories. 21:53 Wow. So quite a difference. 21:55 So those who are watching their calories, 21:57 this is a great way to go, plus this is healthy. 21:59 Yeah. Yeah, this is the healthy one. 22:01 Yeah, good. 22:02 All right, we're going to start. 22:03 If you want to turn the heat up on this just a little bit. 22:05 Sure. 22:06 We have some water in the pot here beginning to simmer. 22:08 And we're going to go ahead 22:10 and put our other ingredients in the blender. 22:12 So we have our silken tofu, 22:16 which is different from 22:19 traditional water pack tofu. 22:22 How so? 22:23 The taste is a little milder, 22:26 the texture is a little bit more custardy. 22:31 Yes, like if you're making desserts, 22:34 the silken one is often good, 22:36 the tofu for like a pudding type... 22:39 Yes. Consistency, right? 22:42 And the flavor, 22:43 you don't get that soybean flavor so intensely. 22:45 So yes, it's very, very good. 22:47 And tofu is a good source of foliate 22:51 as well as our cashews... 22:54 Yes. Foliate. 22:55 Yes, important for pregnancy and also for women 22:59 who have cervical cancer, folic acid is very important. 23:04 All right, well this is a good source, 23:06 the whole thing and we have rinsed 23:07 these under the faucet 23:09 and rinse them well with water, 23:11 kind of stir them up a little bit, 23:12 before we're using our cashews. 23:14 I love cashews. 23:15 We have lime juice, 23:17 this is fresh lime juice and fresh really is the best. 23:19 Yes. 23:21 And our garlic powder, 23:24 some onion powder, 23:27 sugar, and salt. 23:31 If someone has a problem with salt, 23:32 there are salt substitutes out there 23:34 that work very well on this recipe. 23:36 So that would work, and we're going to put 23:38 some water in here and bring this to a creaminess 23:43 in the blender. 23:45 Ah, we are just about there with our simmering. 23:46 Yes, starting to boil. All right. 23:48 Turn it down, you want me to turn it down a little bit? 23:50 You can keep it right there for now. 23:51 Okay. Here's what we want to do. 23:53 We want to take our cornstarch and mix it in, 23:58 we're gonna use a larger bowl here. 24:00 Mix our cornstarch with a little bit of water. 24:05 Okay. 24:07 If you put the cornstarch directly in the boiling water, 24:10 it will clump up into a gel ball. 24:13 Right. You don't want that. 24:15 Right. 24:16 So we're just going to go ahead and... 24:18 So this is room temperature water. 24:19 Room temperature water. 24:21 All right, so we have our hot water 24:22 here as you can see. 24:24 We're going to put in here almost instantly. 24:26 Oh, look at that. Almost instantly. 24:28 It thickens up. The side of the can also. 24:30 It thickens up. Thick. Yes. 24:32 Okay, you just have to cook it 24:34 long enough really till it comes to a simmer like that. 24:37 Okay. Okay. 24:39 We're gonna use this in just a minute 24:40 if you could turn off the flame. 24:43 We're going to go ahead and blend our... 25:00 All right, we just want to do that 25:02 till the cashews are blended. 25:03 Okay. 25:04 And then we're going to add 25:07 the cornstarch mixture 25:09 and now this helps to make 25:10 the mayonnaise creamy. 25:15 It also adds some water to it, 25:19 so it doesn't have a really dense mouth feel. 25:21 Okay. 25:23 We're trying to get a mouth feel similar 25:24 to traditional mayonnaise. 25:26 Right, right. 25:27 So we'll just add that in here. 25:41 Now it's very hot right now, 25:43 so the cornstarch will thicken up 25:44 a little bit as it chills, but I do have a sample of it 25:47 over here that has been chilled, 25:50 so we can, do you have the spoon, 25:52 a little spoon to show them. 25:53 Sure. Thank you. 25:55 So we can see it's a very nice consistency 25:58 very similar to a mayonnaise. 25:59 You can put that on sandwiches and in your salads and... 26:03 You can put a dab of it on your borscht. 26:04 Oh. Yes. 26:06 I might have to get some more borscht. 26:09 I ate the whole bowl, I'm just telling you. 26:12 I ate the whole bowl. 26:15 Yeah, so that's great. Yup, simple and easy. 26:17 And we're actually going to use this in our next recipe. 26:19 Well, let's look at the next recipe. 26:20 Okay. 26:22 Garbanzo spread, and the ingredients are... 26:58 But bell pepper and celery, 27:00 oh, it makes for a delicious, delicious. 27:03 Yes, for sure. 27:05 So let's, let's take a look at how to do it. 27:08 All right, this is, this would be 27:10 comparable with chicken salad 27:12 or tuna salad, something along, so sandwich filling. 27:14 Yes. 27:15 Or on a bed of lettuce, it would make it wonderful. 27:17 We're going to go ahead 27:18 and put them in the food processor, 27:20 but if someone does not have a food processor, 27:22 they can just as easily make this 27:26 by putting it in a bowl and using a potato masher. 27:29 This just speeds things up just a little. 27:35 So you pulse it. 27:37 Just pulse it, and just make it a little bit flaky. 27:40 Okay. Okay, I see. 27:42 So we've got the flaky look 27:45 like a tuna or chicken salad. 27:49 Okay, so we'll put this in our bowl. 27:51 And then if you want to start adding. 27:53 Sure. 27:55 We're going to add some diced celery to that. 27:59 And... That is diced red pepper. 28:01 Peppers. There we go. 28:04 And then the chicken style seasoning. 28:07 We have, I believe that's nutritional yeast flakes. 28:09 Oh, I love nutritional yeast flakes, 28:12 they make everything taste good. 28:14 They do. They really do. 28:15 They give it a cheesy, kind of meaty kind of flavor. 28:19 And they're very high in protein and B vitamins. 28:21 B vitamins too, yes. So we have some red onion. 28:24 You could use the green onion as well. 28:25 Oh, I love red onion too. 28:27 All right. I love it. 28:29 Oh, I love the smell. 28:30 You have no idea how good this is smelling. 28:33 What's this? Cumin. 28:35 It gives it that other kind of... 28:38 Yes. Mexican flavor. 28:39 Kind of earthier, richer flavor. 28:41 And then we have some chicken style seasoning again. 28:44 If someone doesn't have that, 28:45 they could use a little salt or, 28:47 again there's other substitutes for, 28:49 like bullion cubes or something that you could just dissolve. 28:51 Right, and I love Bragg's. All right. 28:53 I use that in so many different things. 28:55 And if someone doesn't have Bragg's, 28:57 they could go ahead and use a low sodium soy sauce. 29:00 Okay, so that's our mix not very good 29:02 for staying on a salad. 29:04 So we're going to add some of our tofu mayonnaise 29:06 that we added before. 29:07 Nice. And you can do that to taste. 29:09 Usually about a quarter of a cup 29:12 usually makes it just about right. 29:14 Nice. 29:16 Giving it that chicken salad look. 29:19 It smells great too. It is, this is very delicious. 29:23 This always is a big hit at our classes... 29:25 Really. 29:27 Or at our fellowship lunch, 29:28 it's a very, very nice sandwich filling 29:30 and you can see that it stays together. 29:32 Think I have to taste that. It will stay together. 29:34 We actually have one that was made a little while ago 29:36 so the seasonings have had a chance to. 29:39 All right, I'm gonna give you a big spoon. 29:41 You can just use the end of it, how's that? 29:43 Okay, that's fine. 29:46 Okay. That's fine. 29:50 And it's, like I said on 29:51 a bed of lettuce, in a sandwich. 29:54 It is, it is salty. 29:55 So if you have added vegetables in there lettuce, 29:58 sprouts, tomato, cucumber in your sandwich, 30:01 it would really help to bring down that saltiness, 30:05 or you could always reduce the soy sauce in 30:08 it as well, you like it? 30:10 Assuming I can get some more. 30:12 If I didn't like it. 30:14 I don't know, this is delicious. 30:15 And it's a good way to sneak 30:17 some extra vegetables into a meal, you know, 30:20 when you add them like that 30:21 and there's really nothing to say 30:23 you couldn't even double the red pepper, 30:25 the red onion and things like that, 30:27 just make it as rich in those vegetables 30:31 as one might like. 30:34 You can put this on crackers too. 30:36 You certainly could. 30:37 You could dip celery sticks in it. 30:40 If you made it a little bit finer 30:42 it would go very nicely with vegetable sticks. 30:45 This is so good. Simple, simple, fast. 30:48 Simple, fast and tasty. 30:50 Okay. Delish. 30:52 Your word for the day. My word for the day. 30:54 Okay. Let's go to the next recipe. 30:57 Sausage patties, and the ingredients are... 31:33 So let's see how to make these sausage patties. 31:36 All right, we're going to turn the stove on under here, 31:41 and go ahead and add our water, so that can start to heat. 31:46 You want it high or? Yeah, you can put it on high. 31:48 That would be great. Okay. 31:50 And then we're going to pour in two tablespoons of oil, 31:56 we're going to let that come to a simmer. 31:58 Okay. 32:00 And while we're waiting for that, 32:02 we're going to go ahead and just crush up 32:04 the fennel seed a little bit before we begin. 32:08 That's so cute, with your 32:09 little mortar thing and everything. 32:11 I have friends from India. Okay. 32:13 And I watch them cook and they often 32:16 will grind their spices before they cook. 32:18 Oh. 32:20 And so, I saw how much fun it looked. 32:21 So I just have to get one of those too. 32:23 That's your kitchen lab. That's my kitchen lab. 32:26 If somebody doesn't have a way to crush them, 32:28 they can put them in a little bag 32:30 and bang them with a can, you know, 32:32 just some way just to get them crushed. 32:34 It's not really a super big deal 32:37 to have one of these kitchen tools. 32:38 But... It's so cute. 32:40 If you have a laboratory like I do, 32:41 then you want it. 32:42 Now we don't have to crush them to a powder. 32:44 We just want to kind of break them a little bit. 32:46 This set for a little bit and the flavor 32:48 from the fennel will get into the. 32:50 Yeah, it's very aromatic. That's it. 32:52 Smells good. 32:53 All right, so we're going to go ahead 32:55 and get all of our seasonings in here. 32:57 Oh, okay, do you want me to pour them all in? 32:59 Yes, sausage is a very complex flavor. 33:04 So we have a lot of seasonings here. 33:07 There's a saying that they have in cooking, 33:09 it's called 'mesen plas', 33:11 which means get everything in place before you begin. 33:14 So read through the recipe, 33:16 make sure you have all the seasonings, 33:18 especially with something like this, 33:20 having ready to go, 33:22 and then after you use that container, 33:24 move it away, so you keep track, 33:25 because it could get complicated after a while. 33:27 That makes so much sense because I know, you know, 33:30 if I'm trying to make something at home 33:32 and I might have a lot of the ingredients 33:35 and I'm missing one or two. 33:37 And I've already put together everything else 33:39 and it's just like, 33:41 why didn't I just get everything out 33:44 and get it all together first and then. 33:45 Mesen plas. What's it? 33:47 Mesen plas. Mesen plas, okay. 33:49 Everything in place. Okay. 33:51 All right. 33:52 So as this is coming to a simmer, 33:54 we're going to dump all of this in, 33:55 so we've got a little bit of sugar. 33:56 Okay. And some garlic powder. 33:59 Love garlic. Can you smell the fennel? 34:01 Oh, yes. Oh, yeah. 34:03 I was smelling it when you were crushing it. 34:05 Yeah. 34:06 Sage, which is so important in a sausaging type dish. 34:10 Yes. 34:15 And we have salt. 34:17 Could use salt substitute again for those that are sensitive. 34:20 The whole thing? 34:22 I'm trying to think, that's all. 34:23 Yes, yeah. And then red pepper flakes. 34:28 Smell so good. Smoked paprika. 34:31 Oh, I love smoked paprika If you can't find it, 34:34 regular paprika will work. 34:36 The smoke is so nice. 34:37 It has that nice flavor to it. 34:39 And a little bit of nutrition yeast flakes. 34:41 Okay. All right. 34:42 Now, we are definitely simmering. 34:44 Wanna give that a little stir? Sure. 34:46 And I'm going to go ahead and just pour these quick oats 34:50 into the pot while you stir that. 34:52 We're just going to stir for just about a minute, 34:54 get that mixed up. 34:56 You can use regular rolled oats 34:58 instead of the quick oats if you'd like. 34:59 You may want to turn that down, so you don't burn yourself. 35:01 Yeah, it's just what I was gonna do, yeah. 35:04 You can shut it right off actually. 35:06 Okay. Okay. That'll work. 35:07 All right, just stir for just a minute. 35:09 And that's just to make sure that 35:10 the oil doesn't bring all of our seasonings up 35:12 to the top. 35:14 It's smelling like sausage. Oh, yes, it's very wonderful. 35:17 These are nice, you can make them 35:19 ahead and freeze them. 35:21 They're nice to have with scrambled tofu. 35:23 They're nice to have on the side of your spaghetti. 35:26 And we're going to put them in a sandwich today. 35:28 Love it. 35:29 Now we were going to put them in a sandwich 35:31 with our mayonnaise that we made today. 35:34 But you could also put sautéed onions and peppers, 35:37 put them in a sub roll, 35:38 add a little spaghetti sauce to them and eat them that way. 35:40 It's a very versatile dish. Yes. 35:42 And it freeze very well. Nice. All right. 35:45 And that's great too, 35:46 because you don't eat it all at once. 35:48 That's right. 35:49 You can freeze it, come back to it 35:50 a few days later or even the following week, 35:52 and it's still good. 35:53 Still good It's great. 35:55 Now we have one, this would set for about 15 minutes. 35:57 Okay. So we have one over here. 35:59 Oh, good. That is ready to go. 36:02 So we have a... 36:04 You can use a cookie sheet, 36:05 we had a pizza pan that looked really nice. 36:07 So we're going to go ahead and use this pizza pan. 36:11 So we can see that this is set up. 36:15 Let's just spray this, 36:16 just a little bit even though it's no stick. 36:22 And I have a two tablespoon ice cream scoop. 36:26 Of course, you could just scoop it out 36:29 if you're not worried about perfection in size. 36:31 Right. 36:32 But you can see that it has thickened up. 36:34 Right. 36:35 If you let it sit too long, 36:36 it will be difficult to work with. 36:38 You can still work with it, of course, 36:40 but I like to only let it sit for about 15 minutes. 36:43 Okay. 36:45 And then we'll just put the small patty, 36:46 put a small scoop portion on here. 36:49 We would do the whole thing, it makes about 15 or 16. 36:54 Then using a fork, and if you dip it in the water, 36:58 it won't stick too bad, 37:00 and then just flatten them down. 37:02 Let's do a few more. 37:04 All right, we have time. 37:05 Okay, we'll do a few more. 37:08 And then they would just bake, you want to put some on? 37:10 I'll let you do it. Okay. 37:12 And we're going to go ahead 37:14 and actually make ourselves a wrap sandwich with these. 37:18 They're very, very delicious. 37:20 If you make these with regular rolled oats, 37:23 they're a little bit more crumbly, 37:25 so the quick oats gives a better texture. 37:26 Okay. 37:28 Now if you want a chewier texture 37:30 than what we have here, you could replace 37:34 a little bit of the oats with some cooked brown rice 37:37 and that would give it a little bit more of the... 37:40 Sausage kind of has some a little bit of, 37:42 it's not a grizzle, but a little bit 37:44 of a texture to it. 37:45 Okay. 37:46 So adding some cooked brown rice to this 37:48 will give that and just replace it 37:49 with a little bit of the oats that you've put in. 37:51 Now dipping the fork into the water 37:54 keeps it from sticking to the... 37:56 My fork. 37:58 Yeah, so it makes it easier to work with. 38:00 Okay. 38:01 Now we would just bake them, 38:03 flip them and cool them off nicely 38:06 so they don't sweat and put them in bags 38:08 and put them in the freezer or go ahead and use them up. 38:10 But let's put them in a sandwich. 38:12 We've got some over here that have already been cooked. 38:13 Oh, good. 38:15 And we have a wrap here. 38:18 So we'll put some of our tofu mayonnaise 38:21 that we made, put that on here. 38:24 Great, so we have several uses for this tofu mayonnaise. 38:28 Oh, absolutely. 38:29 It's very nice even for macaroni salad, potato salad. 38:32 Can you freeze it as well? 38:34 What do you think? 38:36 I'd have to play with that one. 38:37 Yeah, I'm just wondering if 38:39 it probably would change texture. 38:40 It might change the texture, 38:42 but it might be worth an experiment. 38:44 Yeah, in your kitchen lab. 38:46 That's right, in my kitchen lab. 38:48 All right, you can put three of those in there, 38:50 maybe right in the middle, the sausages. 38:54 And then we brought some others things 38:56 to put in our sandwich. 38:57 We have cucumber. Okay, do you have a fork? 39:00 Do you have a fork? You can use my water fork? 39:02 Good, perfect. There we go. 39:03 Thank you. Okay, and so... 39:06 Put some tomato in there. 39:07 Well, let's put some lettuce in there. 39:09 You want some lettuce here, 39:10 I'll just hold that for you if you want. 39:11 Okay, great. 39:13 And a wrap sandwich, again, 39:15 another way to sneak some vegetables. 39:17 That's right. 39:19 And to me, the more vegetables we get, the healthier we are, 39:23 with all those good phytochemicals 39:25 and nutrients in there. 39:26 Absolutely. 39:27 Do you know, they're over 10,000 phytochemicals 39:30 in a tomato? 39:32 In a tomato? In one tomato, over 10,000. 39:35 Wow, we have a nutrition bomb here, it's amazing. 39:37 We do, we do. 39:40 And I noticed that your lettuce is green. 39:43 And that's important. It's not iceberg. 39:44 That's right. 39:46 Because we have a lot more vital nutrients in that. 39:48 Okay, liked it there? Yeah, that's good. 39:50 Do you want any cucumber in that? 39:52 Yeah. Okay, sure. 39:53 Okay, put a little cucumber in your wrap. 39:55 I'm not a big cucumber fan, but... 39:57 We'll just put a little in there. 39:59 Okay. All right. 40:00 You can put red onion in there as well. 40:02 And then we have a good... 40:06 This is a fat sandwich right here. 40:07 A fat wrap here. 40:10 Just wrap it right up. 40:13 Like this. Nice. 40:15 And then you would want to be careful 40:17 eating that one. 40:18 Yeah. Oh, yeah, I think I better not. 40:20 You think you better not. 40:22 I think it will be just all over, 40:23 and people will tune in and say, 40:25 what in the world did she do. 40:27 But look at that. That's great. 40:29 It is, and it's filling, 40:30 the sausage patties are really satisfying in this. 40:33 And again if you wanted to make it more Italian style, 40:36 you could put sautéed onions and peppers in there. 40:39 Oh, I'm gonna taste a piece of the sausage. 40:40 Sure, go for it. 40:43 It has a lot of diversity. 40:46 It does. Mm-hmm. 40:47 Mm-hmm. Good. I think the fennel is... 40:49 The fennel and the sage are probably 40:51 what give it most of that sausage flavor. 40:54 Kick. Yes, yes, yes. 40:57 This is delish. All right. 40:58 All right. Okay. 40:59 Thank you. 41:01 And then you could serve that with a salad 41:02 or with a bowl of soup on the side. 41:03 Wonderful. 41:05 Well, let's go to the next recipe. 41:06 Let's do that. 41:08 We have a kale salad and the ingredients are... 41:56 So this is what we put in the kale salad. 41:58 Let's make it. All right. 42:01 I really, really like kale. 42:03 And it's amazing how popular kale has become. 42:06 Yes, I noticed that. 42:07 They're easy to find. 42:09 Now a lot of people when they're making a salad, 42:12 actually don't make the salad because they say, 42:15 "Oh, it's too much work to put. 42:17 You know, I come home from work. 42:18 I don't have to do all the veggies 42:20 and everything." 42:21 If after we do our shopping, 42:23 we just wash all our veggies and store them properly. 42:25 Then they're ready to go 42:27 when we're ready to go instead of washing each piece 42:29 of celery every time, you just do the whole thing. 42:31 Yes. 42:32 Now the greens and cilantro don't always keep that well. 42:37 So what I do is, I wash them. 42:39 Then I lay them in a clean dish towel. 42:43 Just barely shake them moist drop, 42:45 wrap them in the dish towel and they stay. 42:47 These have been in here for two days. 42:49 They stay beautifully fresh and cilantro will as well. 42:52 So you put it in, roll it up, put it in a shopping bag, 42:56 loosely roll it, keep it in the fridge 42:58 and your lettuces, 42:59 all your greens just stay very fresh 43:02 and can you hear how crispy they are? 43:03 Yes, it is crunchy. Crunchy and beautiful. 43:06 Yes, I had no idea about that. 43:08 See, you learn something every day. 43:10 There we go. 43:11 Now when you're doing the kale, 43:13 you want to remove the stem. 43:14 Yes. 43:16 And often you can just slide it right off like that. 43:19 The stem comes right off like that. 43:21 And then for this kale salad you just want to, 43:24 you bunch it up like this, 43:27 and then just cut it very fine, 43:30 and that helps it to be more tender. 43:32 Kale is a coarser green. Right. 43:34 So we just want to have it small pieces like 43:38 we have here in the bowl. 43:39 Nice, nice. 43:40 All right, so we have that, 43:42 we're going to make 43:43 our dressing for the kale salad. 43:45 Okay. All right. 43:47 Put it all in our blender. 43:50 We have some lemon juice that gives it the zest 43:54 that we need, and some water 43:57 will actually give us some blendability here. 43:59 Yes. This is raw sunflower seeds. 44:04 Wonderful, very good source of protein and magnesium. 44:08 Yes. 44:10 And, you know, when we're eating a salad, 44:12 it's good to have some fat in there to help us 44:14 absorb the fat soluble vitamins. 44:16 That's right. Like C and E. 44:18 Yes, so we want to have that in there. 44:21 And then this is tahini, which is a sesame seed paste. 44:26 Tahini is so good. 44:28 I think it makes the salad dressing really... 44:30 I believe it. I believe it, I love tahini. 44:33 And it is getting easier to find 44:35 just at regular grocery stores. 44:38 I noticed that a lot of grocery stores 44:40 have a healthier selection in certain, 44:44 like parts of the store. 44:45 Yes. 44:47 You can find it and if you can't, 44:48 you can ask the manager to order it. 44:50 And they can order things for you as well. 44:52 Yeah, they often will. 44:53 Yeah So tahini is something that, 44:55 we can use this also in making hummus. 44:58 So if you buy it for the salad dressing. 45:00 There are other uses for it as well, 45:02 and hummus is also becoming more popular. 45:04 Yes, it is. So we have our onion powder. 45:08 We have some fresh minced garlic. 45:10 Ah, love it. 45:12 Yes, everything with garlic Everything with garlic, 45:14 except for Danny. 45:16 Except for Danny. 45:19 Just a little bit of sweetener there for that dressing, 45:21 and our nutritional yeast flakes, 45:24 which makes every salad dressing lovely. 45:27 It does. Yes. 45:28 It does. All right. 45:30 We're gonna blend this until it is smooth. 45:32 Let's see if we can get this 45:34 so that it's set at a low speed. 46:02 That looks nice and creamy. It does. 46:04 You know what? 46:05 There's so much junk 46:08 in commercial salad dressings... 46:10 Yes. 46:11 The wrong oils, the wrong, 46:13 just the bad ingredients for the body. 46:16 When you make your own dressing 46:18 that is really good because you can control 46:21 what you put into your dressing. 46:22 Absolutely. 46:23 So it's so great to make a homemade dressing. 46:27 And the lemon juice in the... 46:29 Instead of using the vinegar in the dressing, 46:31 lemon juice has a source of vitamin C 46:34 which helps us to absorb the iron 46:36 from the vegetables that we're getting. 46:38 Yes. 46:39 So it's a very nice swap out there. 46:41 Yes. All right. 46:42 And your kale, it's full of vitamin K... 46:45 Oh, yes. 46:47 Which is really, really important, 46:48 and iron and just, you know, 46:51 the more vegetables you can get, 46:54 and if you can do organic, that's really, 46:56 really good, but fruits and vegetables 47:00 are so important. 47:02 They're so important for health. 47:04 Absolutely, the more you get the better. 47:06 The more you get the better. 47:07 That's absolutely right. 47:09 Now, when I was in nursing school 47:11 in my nutrition class, 47:12 they talked about the green vegetables 47:17 and the vitamin K in there 47:18 and some people cannot eat them because 47:21 they're on blood thinners or something like that. 47:23 If they talk with their doctor, and they're eating them 47:27 on a consistent basis, 47:28 they can adjust the medications so that people can eat 47:32 some green vegetables 47:34 and get the other benefits as well. 47:35 But they would need to talk to their doctor. 47:36 Right. But if they can work with that. 47:39 Oh, that's good. That's good to know. 47:41 Because there are a lot of people 47:42 who are on blood thinners that are afraid of vitamin K. 47:46 Yes. So here we are... Yeah. 47:48 With this beautiful bowl of greens. 47:50 Look at that. 47:51 Now kale is coarser than lettuce, of course, 47:54 but when you add the dressing on, 47:56 we're actually gonna just go ahead 47:58 and put this in here. 48:00 And then we're going to, 48:01 kind of massage it on to the kale. 48:05 And that kind of breaks the bond, doesn't it? 48:07 That's a very good way to put it. 48:10 I like that. Yeah. 48:12 All right, so we're going to get this. 48:14 Oh, and it smells wonderful. Yes, it does. 48:17 All right. That's good. 48:19 It's good to have gloves and you just work it. 48:21 Oh, yes, that's what we're gonna do. 48:22 We're going to work it in. Yes. 48:24 And massage it into that kale. 48:27 And this helps the kale to be 48:29 more digestible as well because you are breaking 48:32 those bonds and it just 48:35 makes it easier to digest. 48:38 Oh, absolutely. 48:40 And, you know, kale salad 48:41 has become kind of a popular thing. 48:43 You can buy it in a package. Yes, I've seen it. 48:47 But if you make it yourself, you know how fresh it is. 48:51 Exactly And like you said, 48:52 you know what ingredients you're getting in the... 48:56 In these dressings and things alike. 48:57 Yes. 48:59 All right, I'm going to ask you 49:00 to add for me since my hands are in here. 49:02 Absolutely. So we have some red onion. 49:03 Red onion. Put that in there. 49:06 All right. 49:08 Now we have some red bell pepper. 49:10 You can use any kind of bell pepper that you like. 49:13 Yes. We have. 49:14 This is sweet potato that we peeled, 49:17 cubed and just lightly steamed until it was fork tender. 49:21 Okay. 49:22 You could also put it on a cookie sheet, 49:24 spray the cookie sheet with nonstick spray, 49:26 bake it in the oven until it's tender. 49:28 So either way would work for the sweet potatoes. 49:30 Okay. 49:31 There we go. I'll get this out for you. 49:34 That's going to give it an interesting flavor too. 49:37 Yes, it is, it's very lovely. 49:38 Now we've got some celery here. Yes, we do. 49:41 We could also have used jicama instead of the celery 49:47 and that just gives a little bit of a crunch, 49:49 so we're going to just lightly toss this. 49:51 Oh, the colors are so beautiful. 49:54 This is a great Sabbath dish to have for companying. 49:58 Yes, and then, we would just top it 50:01 with our pumpkin seeds, 50:04 and we could use dried cranberries 50:06 or we can use raisins, just for a little bit 50:09 of natural sweetness added to the salad. 50:13 All right. 50:14 I'm just gonna break those up, 50:15 they tend to stick a little bit taken up 50:17 with the natural sugar in there. 50:18 Yeah. Okay, and that is it. 50:21 Wow. 50:22 And if you want the kale to be a little more tender, 50:26 then you can let that set for 20 minutes or so, 50:28 but it's pretty good from having been massaged 50:32 like that with the salad dressing. 50:34 How does your family like this dish? 50:36 Oh, we love it. 50:38 This is this is one of my favorite lunches. 50:41 Really? Very, very delicious. 50:43 It's very nutrient dense, isn't it? 50:45 You got your beta carotene with your sweet potato 50:47 and then you have the greens. 50:49 You have chlorophyll with the greens, 50:50 the kale, it's just, 50:52 and the pumpkin seeds for the zinc and so, 50:55 it's got just a lot of good stuff 50:58 in and vitamin C in the peppers. 51:00 That's right. 51:02 And if you live in the south, you can grow kale year round. 51:05 Really? I pick it through the winter. 51:09 So it's a good hearty, hearty dish. 51:12 Now, we have some over here that has, 51:16 maybe that one's set just a little bit. 51:18 You can see it's a little more. Oh, I think I want to taste it. 51:21 All right, if I could have this salad tongs. 51:23 Sure. 51:24 I'll stir that just a little bit for you. 51:27 Let me just stir that up a little bit. 51:28 This one has... 51:30 I know the crew is saying, we want some too. 51:33 Okay. Thank you, just a little. 51:34 We'll get you started on that. Good. 51:38 It's a unique blend of sweets 51:41 and zipped with the tahini and the lemon juice. 51:45 The kale has a nice crunch, 51:48 the sweet potatoes add 51:50 a little different mouth feel texture to it. 51:52 So it's kind of a carnival of flavors and textures. 51:57 Yes. 51:59 I noticed about your foods, 52:01 they have these layers of textures and flavors. 52:06 Really delish. Oh, I'm so glad you like it. 52:09 And this is and this goes over well 52:12 and kale is becoming easier to find 52:14 because it is such a popular healthy green right now. 52:17 Oh, yes. So I'm happy to see that. 52:19 The traditional grocery stores 52:22 are becoming places where people can find 52:23 healthy ingredients without having to go 52:25 to a specialty store. 52:27 Absolutely. And you can ask for it. 52:30 Ask. 52:32 And speaking of asking, 52:33 if you're interested in talking to Leslie, 52:37 here's her address. 52:40 If you are interested in inviting Leslie Caza 52:42 to your church for a cooking seminar, 52:45 or to help your community 52:46 to attain a healthier lifestyle. 52:49 You can contact her at 4204 Jackson Avenue, 52:53 Memphis, Tennessee 38128. 52:57 That's 4204 Jackson Avenue, 53:00 Memphis, Tennessee 38128. 53:03 You can call her at 731-798-1106. 53:08 That's 731-798-1106 53:13 or you can email her at 53:14 Leslie.Caza@gmail.com |
Revised 2020-01-08