Participants:
Series Code: TDYC
Program Code: TDYC018033A
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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 00:24 Lord, let my words 00:30 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:10 Hello and welcome to 3ABN Today cooking program. 01:14 My name is Angela Lomacang 01:15 and today, our guest is Carin Lynch. 01:18 And I'm so glad to have her here today. 01:21 We are gonna have an exciting time 01:23 in the kitchen. 01:25 So, Carin, welcome. 01:27 - Hi, Angie, how are you? - I'm good. 01:29 I'm so excited that you're here with us today. 01:31 And we are gonna have some wonderful recipes. 01:35 Let's talk about you. 01:37 Who are you 01:38 and tell us a little bit about yourself? 01:40 Well, I'm actually a medical missionary. 01:43 I came from New Jersey about two years ago. 01:46 And I went to Wildwood Center for Health Evangelism. 01:51 And I took the medical missionary course there. 01:53 Oh, good. 01:55 And, you know, my husband and I, 01:56 when we were, you know, in New Jersey, 01:58 we knew God was calling us to do full-time ministry. 02:00 So we ended up staying at Wildwood, 02:03 and right now I am the cooking class instructor 02:07 at the Wildwood Lifestyle Center 02:08 in Wildwood, Georgia. 02:11 And we relocated there two years ago. 02:12 All right. 02:13 And so, we also are the North America directors 02:16 for LIGHT Ministry. 02:17 What is LIGHT Ministries? 02:19 Well, LIGHT Ministry is The Lay Institute 02:21 for Global Health Training. 02:23 And what we do is in the United States, 02:25 especially my husband, Ron and I, 02:28 we travel to churches, and we do church trainings, 02:30 preparing people to do health evangelism, 02:33 and take that message 02:34 and combine it with the three angels' message 02:37 to reach souls for the kingdom. 02:38 Amen, this is beautiful. 02:40 What I like about her is she is a Jersey girl. 02:44 I was raised in Brooklyn, New York. 02:45 There you go. You're our neighbor. 02:47 And so we're from the tri-state area. 02:49 That's right. That's right. 02:50 New York, New Jersey, and Connecticut. 02:51 So we're gonna have a fabulous time today 02:53 in the kitchen. 02:54 That is one of my favorite places 02:56 growing up is in the kitchen. 02:57 - Oh, yeah. - Yours too? 02:59 You know what? 03:00 I think even people who don't like to cook, 03:01 spend a lot of time in the kitchen 03:03 because we all like to eat, right? 03:04 Exactly. 03:05 And so, even if you're not, you know, the greatest cook, 03:07 we still have to eat, so... 03:08 I know, sometimes I watch those channels 03:10 where they have the cooking programs 03:12 on television or the channels where they buy a new home. 03:16 And I say they have a gorgeous kitchen. 03:20 And I look at this kitchen. 03:22 I say what a beautiful kitchen but the woman will say, 03:25 "But I don't cook." 03:27 Listen, everybody deserves a good kitchen. 03:29 Exactly, I'm like, what a waste, 03:31 but tell us, Carin, 03:33 what is the recipe we're gonna be doing today? 03:36 So we're gonna do 03:38 hearty chicken-less vegetable soup, 03:40 a homemade barbecue sauce, 03:41 which we're gonna use 03:43 in the pulled barbecue mushroom sandwich 03:45 that we're making. 03:46 We're gonna do a home style mac and cheese. 03:49 And we're gonna do an apple pie smoothie. 03:51 I call it the happy apple pie smoothie. 03:53 And a pecan carob chip cookie. 03:57 All right. 03:58 Oh, we have a lot to do. 04:00 So we're gonna start with the soup. 04:02 Yeah. So let's get started. 04:03 What are the ingredients? 04:05 Tell us more about what we're gonna do today? 04:07 Sure. 04:08 So there are ingredients 04:10 for the hearty chicken-less vegetable soup. 04:48 There we go. 04:49 All right, let's start with the soup. 04:51 Sure. 04:52 So we're gonna start with softening 04:53 some of our vegetables. 04:55 We're gonna put our onion in. 04:56 All right. 04:58 Oh, what is soup without onion? 04:59 I know. 05:00 And, you know, I always think about soup. 05:02 Soup is one of the easiest things to make. 05:03 You can be so creative. 05:04 It's like an artist's canvas. 05:06 You know, you can just use whatever you want 05:08 whatever is in the kitchen, whatever's in the pantry 05:10 but this is a homestyle soup. 05:13 So we have just onions and celery to soften, 05:16 we're gonna actually put our seasoning mix, 05:18 our chicken style seasoning in with that. 05:20 Mix that up and then just... 05:24 And half cup of water just to soften our vegetables. 05:27 I see. 05:28 Then we're gonna have to turn this on, 05:29 I think this one. 05:31 I'll get this going. 05:32 I think that's... There we go. 05:33 Oop, wrong one. 05:35 I think we're gonna do this one. 05:36 All right. 05:37 We need hot soup, don't we? That's right. 05:39 So we're gonna leave and keep that on high. 05:40 Okay. 05:42 Just to get it softened and ready to go. 05:43 So... 05:45 And as we soften that, 05:46 then we're gonna add the rest of our vegetables 05:47 and our liquids. 05:49 So we'll just gonna let that just a little bit soften. 05:53 It will take a couple minutes for that. 05:56 Soup is so good. 05:57 You know, in the winter, what do we always want? 06:00 Soup That's right. 06:01 Always wanna make soup, don't we? 06:03 I have to say, soup is my favorite 06:04 anytime of the year. 06:05 I love soups. Exactly, summer soups. 06:07 Yes, exactly. 06:08 There's so much you can do with soup. 06:10 But you know, I have to say that soup is great 06:13 because it's so much, you know, 06:14 you know a brothy soup has a lot of liquid in it. 06:16 Yes. You know what I mean. 06:17 This one actually is a little bit 06:19 of a thicker one 06:20 if you like things like a chicken and dumpling 06:22 kind of thickness with like a gravy. 06:24 This has a thickness to it. 06:25 So that's what's nice 06:27 and that's why I call it hearty chicken-less soup. 06:28 And it is hearty 06:29 because of all these good vegetables 06:31 and what do you have, nutritional yeast, 06:33 and you also have Himalayan pink salt. 06:35 I do, I do. 06:37 Yes, but now Himalayan pink salt. 06:39 What is the difference between that and regular salt? 06:41 Actually, there's a difference between Himalayan pink salt, 06:44 sea salt and regular table salt. 06:47 Himalayan pink salt actually has 84 trace minerals in it. 06:51 It is mined about 5000 feet below sea level. 06:54 So it's 99% pure, which is so nice. 06:58 Sea salt again is taken from the sea 07:00 and it's dehydrated. 07:01 But let me just... Yes. 07:03 Slower this a bit. 07:05 You're cooking on the stove that you don't know, 07:06 so you have to get used to it. 07:07 That's good. 07:09 Yeah, and so it has about 60 trace minerals 07:12 in a good quality sea salt 07:14 and then we think about table salt, 07:15 you know, table salt, unfortunately has no minerals, 07:18 they take them all out 07:19 with all the processing that they do. 07:21 And then they add in the iodine. 07:22 Now, iodine is very important for us, 07:24 especially for thyroid health. 07:25 But, so there's not a lot of iodine in either sea salt 07:29 or Himalayan pink salt. 07:31 So you always have to make sure you're getting enough iodine. 07:33 And you can do that by supplementing your diet 07:36 with things like kelp, and seaweed, 07:38 and things like that, they have high sources of iron, 07:40 but I pretty much use Himalayan pink salt 07:43 for all of my cooking. 07:44 I use it too. 07:46 I think we're softened here. 07:47 So we're gonna start adding the rest of our ingredients. 07:49 We're gonna just add, this is five cups of water. 07:53 You get that in there. 07:54 Okay. Here we go. Nice big pot. 07:57 And we've got some nice chunky potatoes. 08:00 All chopped, ready to go. Yeah. 08:03 Potatoes, I love potatoes. 08:04 Yes. 08:06 Now... 08:07 And carrots. Carrots. 08:10 So we're getting a little bit of everybody 08:12 and they're all home style. 08:13 You know, the recipes that I chose to do today 08:16 are inspired by, like, a southern style cooking, 08:19 really very Americana homy. 08:22 By the way, this is our soy curls. 08:24 What I've done is soy curls 08:25 are actually just dehydrated soy, 08:28 and there's no additives in it. 08:30 There's nothing in it, but soybean, which is nice. 08:32 Soy curls... Yeah. 08:34 And so I use those a lot 08:35 because they don't have anything 08:37 but good nutrition in them. 08:38 Exactly. 08:39 And they take on the flavor that you're... 08:41 Yes, just like the food. Exactly, exactly. 08:43 So we gonna put the soy curls 08:45 and I'm gonna let that actually absorb 08:47 with the chicken style seasoning. 08:49 Okay. 08:51 And then what I'm gonna do 08:52 is I'm actually going to blend... 08:54 Move step over here to the blender. 08:55 All right. Oh, right ahead. Yes. 08:57 And we're gonna add... 08:58 And this is what's gonna be part of our broth too. 09:00 These are... Let me just grab this. 09:02 Sure. 09:03 These are garbanzo beans 09:05 and I've left them in the liquid. 09:06 So we're going to pour these in real quick. 09:08 You're a left hander. 09:10 I am, I am. 09:11 It's easier for you. 09:13 There you go. All right. 09:14 I'm a lefty. So that's... 09:15 I'm gonna add nutritional yeast. 09:17 Now can you use canned garbanzo beans? 09:20 Is that good to use? 09:21 You could, you could. 09:22 Yes, you want to buy the low sodium 09:24 or the no salt ones 09:25 because you don't want the added sodium. 09:27 That's so true. 09:28 So, but you could absolutely in this recipe and many recipes 09:31 you can use canned beans in a pinch. 09:33 I always have canned beans. In a pinch, exactly. 09:35 I always have canned beans available. 09:36 You know, my husband and I are on the road a lot. 09:39 Yeah. 09:40 And so we are, you know, we do go to churches, 09:43 and do so many trainings 09:45 that we don't really always get a chance 09:47 to always come home and do all the prep 09:49 that we would like to do. 09:51 So I always have canned beans in my pantry. 09:53 So I'm gonna turn this on. All right. 09:55 I'm just gonna blend it up 09:56 and we're gonna add it to our broth. 09:57 Okay, let's do it. 10:01 Right. 10:04 There we go. 10:11 Okay. 10:12 Nice song. 10:23 They laugh because I always say 10:25 in the cooking classes at Wildwood 10:27 that my Vitamix is my best friend 10:28 in the kitchen. 10:29 And husband always gets offended. 10:31 So I always say next to my husband, Ron, 10:33 my best friend in the kitchen is my Vitamix. 10:36 So we're just gonna add this right and this is... 10:38 Oh, it's so smooth. 10:39 Yeah, this is gonna get actually thick, 10:40 it's gonna thicken up a little bit. 10:42 And it's gonna give a nice texture to our soup. 10:46 So we are gonna have to let this simmer now 10:49 for about 20 minutes or so. 10:51 Yes. 10:52 So we can actually... 10:54 Okay, let's go on to the next recipe, 10:57 while this is cooking, we'll come back to our soup. 11:00 Our next recipe is what? 11:02 Homemade barbecue sauce. 11:04 Yes, it's kind of a, 11:05 like a sweet hickory barbecue sauce. 11:08 Okay, share the ingredients. 11:10 All right. 11:54 Okay, Carin, let's start the homemade barbecue sauce. 11:57 All right. 11:59 The nice thing about this recipe is... 12:00 Yeah. Everything goes in the blender. 12:02 And then we just thicken it up on the stove. 12:03 Oh, that's easy. I like easy breezy. 12:05 That's for me. Yeah. 12:07 So and another thing about this recipe 12:08 is that it's a barbecue sauce 12:10 that's made with lemon juice, not vinegar. 12:11 Oh! 12:12 Yeah, you know, 12:14 vinegar is an irritant to the stomach. 12:15 So we wanna now try to take vinegar 12:17 out of our diet when we can. 12:18 And so I'm using lemon juice today. 12:19 All right. Let's do it. All right. 12:21 So I'm just gonna move this over here. 12:22 All right. 12:23 And I have some pineapple juice. 12:25 Hmm, love that. 12:26 So. All natural ingredients. 12:28 Yep. Yes. 12:29 And maple syrup. 12:31 Okay. 12:33 Maple syrup. We usually use it for pancakes. 12:35 That's right. But you know what? 12:37 There's a lot of phytochemicals and antioxidants 12:39 in maple syrup. 12:41 Really? And we have tomato paste. 12:42 Oh, yes. 12:44 So, you know, you could also use 12:45 just a small can of like eight ounce can 12:47 of tomato sauce 12:48 if you don't mind it to be a little thinner, 12:50 but a great flavor as well. 12:51 I've done that in a pinch 12:53 when I haven't had tomato paste. 12:54 Yeah. 12:55 So we're just gonna scrape that in there. 12:57 Okay, nice and... 13:01 Sure, we have some blackstrap molasses. 13:03 Tell us about molasses? 13:04 Well, blackstrap molasses actually are very high in iron 13:09 and another thing high in potassium, 13:11 which a lot of people don't know. 13:12 But the good news about blackstrap molasses 13:15 is that it actually can lower your blood pressure. 13:19 And the reason why is because the potassium 13:21 in there actually counteracts the sodium. 13:23 Wow. 13:24 So, yeah, it's actually something great for people 13:26 who might have a little bit of hypertension 13:28 to incorporate into their diet. 13:29 Okay. I'll get that out of there. 13:31 Blackstrap molasses. 13:32 And we're gonna be using some Bragg's liquid aminos. 13:35 Bragg's liquid aminos are substitute for soy sauce... 13:38 Soy sauce. 13:39 Or tamari, some people use tamari. 13:40 And it actually has 16 amino acids in it. 13:43 So very important, the building blocks of protein. 13:46 Exactly, and what is this? This is lemon juice. 13:48 So we're gonna use our lemon juice. 13:50 It's gonna give it a little acidity. 13:51 Yes. 13:52 Can you use fresh lemon and squeeze it? 13:55 Absolutely, fresh is always best. 13:56 Okay. Fresh is best. 13:58 That's what I always have. We needed some ginger. 13:59 Oh, I love ginger. Ginger. 14:01 Yeah, ginger just makes a nice flavor. 14:03 Yeah. Trying to get that off there. 14:04 And some garlic. 14:06 What would the recipe be without garlic? 14:08 Yes! 14:09 And we have smoked paprika. 14:11 This is gonna give us a little bit of a smokiness? 14:12 Can you buy that at the regular grocery store? 14:15 Yeah, actually, that's something that's always 14:16 in the regular grocery store. 14:18 Now I think people have incorporated 14:19 into a lot of culinary dishes. 14:22 So I think smoked paprika, 14:23 you can get anywhere pretty much. 14:25 And we're gonna use cumin. 14:26 Cumin is another nice warm seasoning. 14:29 That's right. 14:30 And we're gonna be using 14:32 some Wright's hickory liquid smoke. 14:35 And this is another smoky flavor in this. 14:37 But Wright's especially doesn't have vinegar in it. 14:39 So I'm using the Wright's. Oh, good. 14:41 And need a little bit of olive oil. 14:44 And that's it. 14:45 And that's all that goes in there. 14:47 It seems like a lot but there all ingredient, 14:48 most ingredients that you would have at home, 14:49 I would say. 14:51 Yeah. All right. 14:52 So we're gonna bring this over here. 14:53 Let me go. 14:55 And get that on there. 14:56 Make sure that's on low. Got to blend it? 14:58 Yeah. 15:00 So we're gonna blend this till it's smooth. 15:01 And then what we need to do is thicken it up on the stove. 15:03 Oh, let's do it. 15:04 All right. 15:06 So... Here we go. 15:12 Brown color. 15:14 Yeah. You know, that... 15:15 When you use the tomato paste, 15:17 it gives it a much richer, deeper flavor. 15:20 That's why I like using the paste, 15:21 but the sauce is good too. 15:22 Sauce is good. Yeah. 15:34 You always want to make sure you blend enough 15:35 when you have garlic and ginger. 15:37 You don't need to bite into any of that, right? 15:38 No, we don't. 15:40 All right. So we're gonna... 15:41 Ooh! It looks well blended. 15:43 Well, there that goes. Oh, well. 15:45 That's all right. That's okay, that happens. 15:47 Mishaps of the kitchen. 15:49 So we're gonna pour this in. Okay. 15:50 Scrape it out. 15:52 Looking at our soup, 15:54 the soup is looking really good. 15:55 Yes, smelling good too. 15:57 Oh, my. 15:59 Okay, you poured in, 16:01 and you put this on low heat or...? 16:03 Yeah, you need to put it on a pretty low heat. 16:05 And the reason why is because it's gonna thicken up. 16:07 It's gonna kind of bubble. Yeah. 16:09 Yeah, we're just gonna move that right there. 16:10 Thank you. 16:12 And so let's get that on. Okay. 16:16 And we're gonna put this on the lowest heat. 16:18 And we're just gonna let that just thicken up a bit. 16:20 Let's check on the soup. That's what I'm doing. 16:22 I'm actually now gonna add some fresh parsley. 16:25 So we're gonna put that in there. 16:26 And we're gonna let that cook in as well. 16:28 All right. 16:30 It gives them a nice little color, 16:31 but a nice freshness. 16:32 Parsley is, got a nice fresh flavor 16:34 for the herbs 16:36 when you're using fresh parsley. 16:37 I'm ready to try this at home. 16:39 Yeah, this is, it's just a simple recipe. 16:41 Yeah. But it's got such... 16:43 Yes, healthy and great flavor. 16:45 You know, my motto, which I always teach is simple, 16:48 nutritious and delicious. 16:49 Oh, I love it. 16:51 Yeah, simple, nutritious and delicious. 16:52 It has to be simple ingredients and it has to be simply made. 16:55 But the second thing is that it also has to be nutritious. 16:58 So we have to really keep healthy 17:00 as the crux of our recipe. 17:01 Yeah. 17:03 And, of course, delicious, because if you don't like it, 17:04 you're not gonna eat it or you're not gonna serve it 17:06 to your family. 17:07 And you know, there's so many people nowadays 17:09 that are really trying to make healthier choices. 17:12 They're trying to transition 17:13 maybe to a more plant-based diet. 17:15 And so what we can do is if we can find flavors 17:18 that excite the palette 17:20 for people that can substitute for things 17:22 that they're used to at home 17:23 and chicken soup is a standard in most American homes, right? 17:26 That's right. Exactly, so... 17:28 This soup smells great, and it's nutritious, and... 17:32 Oh, you take a little whisk 17:33 and you whisk the barbeque sauce. 17:34 You can use a spoon too, but I like a whisk 17:36 because I just wanna see how that's gonna get. 17:38 It has to be on low, like I said, 17:40 it'll really bubble up. 17:42 So the barbecue sauce, 17:43 we're gonna use that for something else. 17:45 Yeah, it's actually we're gonna incorporate it 17:46 in our next recipe that we do. 17:49 Okay. 17:50 And what is our next recipe? Okay. 17:53 Our next recipe is gonna be 17:54 a pulled barbeque mushroom sandwich. 18:30 Today, so many people are eating pulled pork, 18:33 and it's so unhealthy for you. 18:36 Now what about this recipe? 18:38 Well, you know, I always like to make recipes 18:41 that can help transition people 18:43 from eating meat into a more plant-based diet. 18:46 So today I'm gonna do 18:48 the pulled pork barbecue sandwich. 18:50 And this is made with actually oyster mushrooms. 18:53 And oyster mushrooms 18:55 they're very high in antioxidants. 18:57 They actually help lower your cholesterol, 18:59 especially your triglycerides. 19:01 Okay. Well, let's do this. All right. 19:03 So we're gonna start with some onions, 19:05 and we're gonna sauté those. 19:07 Let me get this going. Okay. 19:08 All right. 19:10 We're gonna sauté the onions, actually in water. 19:12 In water, you're not gonna use any oil. 19:15 No, actually, you know, what happens when we use oil? 19:18 When we sauté or when we fry foods? 19:20 Yes. 19:22 What happens is the oil actually, 19:24 the molecular construction of the oil 19:26 actually changes and it becomes a carcinogen. 19:28 So we don't wanna sauté too much in any oil. 19:32 You can actually, what I do is I add my oil at the end, 19:35 so I can get that mouth feel, I can get that soakiness, 19:38 that fattiness of the oil. 19:40 But I'm not getting, I'm not, you know, changing the oil, 19:43 when it hits it smoke point, 19:44 which usually oils are about 325 to 350 19:47 is where it actually starts changing. 19:49 So I'm adding a little water here. 19:51 I have a half cup here. 19:53 But I'm only gonna start with about a quarter cup. 19:55 And we're just gonna sauté this 19:56 and we're gonna let that oil, that water excuse me evaporate. 19:59 Yes. 20:00 And so we're gonna try to just soften them 20:02 and just kind of brown them a little bit. 20:03 Just get them going so... Do you turn it up high? 20:06 I have it on high actually. Okay. 20:08 Yeah, I think I'm on high. So if not I'll lower it a bit. 20:11 But we don't want them to get obviously hard in there, 20:14 but we're gonna let that go. 20:15 And what I'm gonna do is show you a little bit 20:16 about what we do with the mushroom 20:18 because this is a porked sandwiches. 20:19 And the nice thing about this mushroom 20:21 is that it really gives a textural 20:24 and actually almost like a fattiness. 20:26 It's interesting 20:28 how this mushroom works in here. 20:29 All right, now I'm afraid that this is gonna burn 20:31 so we're gonna lower just a bit. 20:32 Lower it a little. All right. 20:34 So these are the king oyster mushrooms. 20:36 You can get this in like an Asian store, 20:37 that's the only place I've found them so far. 20:39 Yeah, haven't seen before. 20:40 Yeah, something if you go to an Asian grocer. 20:43 Or an international store. 20:44 Exactly, exactly. 20:45 We have here in Carbondale. Oh, there you go. 20:47 So what I do 20:48 is I just take the mushroom now, 20:50 believe it or not, we're really only gonna use the stem. 20:51 So you can buy the mushroom stems alone, 20:54 like this is actually just the stems, 20:56 and they're a lot cheaper. 20:57 So I like to save some dollar there, so... 20:59 So let's do it. I'm just gonna cut the end off. 21:00 It seems to be that the ends are just a little bit fibrous. 21:03 Okay. So we're gonna take that off. 21:05 And then what I'm gonna do is I'm just gonna start, 21:06 I'll move this here. 21:07 And I'm just gonna start by just taking a fork. 21:10 Look at that. And I'm just softening it up. 21:13 Yep. And getting it like shredded. 21:14 And you'll see once I go around a couple times, 21:18 it'll really start. 21:21 Wow! 21:22 Seem very shredded. 21:24 See it's now starting to soften and soften 21:26 that inner part of the mushroom of the stem. 21:28 So here we go. We're just... 21:30 And then I start moving up a little bit. 21:32 It's really very simple. 21:33 It looks it. Yeah. 21:35 You just take a couple minutes to do this 21:36 before you get your recipe started. 21:38 So just kind of wanted to show you that, 21:40 how easy that can be. 21:41 Yeah, while the onions are sautéing 21:43 and smelling really good in here. 21:46 You getting the pulled mushrooms. 21:49 That's right. Mushroom shredded. 21:51 See how that shreds right off. That's great. 21:54 We're gonna just put that in there in a minute. 21:55 I like how you did that. I'm gonna take this. 21:57 So how many would you use? How many... 22:00 Four to six, depending on how big they are 22:02 and how many people you're serving. 22:03 You know, we made our barbecue sauce 22:05 and that has simmered nicely. 22:07 We're gonna use that in our recipe. 22:10 So we are going to... I'm just gonna take this away. 22:12 Yes. 22:13 We'll move this over here. 22:15 Okay. 22:17 This is so good. 22:18 Let's see how this is going here. 22:20 Just checking on the onions with water. 22:24 There we go. We have to get this on again. 22:26 I must have turned it off. Okay. 22:27 All right, so it's starting to sauté. 22:29 Okay, very good. There we go. Got it. 22:31 All right, so once these mushrooms, 22:34 you know, brown a little bit just really softened 22:36 is really what you need. 22:38 Then we're just gonna add everything else 22:40 in back into the recipe, 22:41 we're gonna add our barbecue sauce. 22:42 You know, the barbecue sauce 22:44 makes about a cup and a quarter. 22:45 Yes. The recipe calls for a cup. 22:46 But you know, and I throw it all in. 22:48 They get nice and you know, 22:49 I need to always add 22:51 a couple extra mushrooms, 1right? 22:52 Exactly. 22:53 You know, in the kitchen you do whatever you want. 22:55 Exactly. You can add a little more. 22:56 You know, you have to be personal. 22:57 That's how I want. 22:59 You have to be personal when you're cooking. 23:01 You have to make flavors that your family likes. 23:03 Yes. 23:04 You really have to, you know, 23:06 you just really have to, 23:07 it has to be your own, like I had said before, 23:10 you know, an artist where it's their canvas. 23:11 Their canvas. 23:13 You know, make it your own recipe. 23:14 I use recipes as a guide. Yes. 23:16 And then I start, you know, 23:18 really putting together what my family likes. 23:19 Yes, I'm a Jamaican and I add my Jamaican spices... 23:23 There you go, see. 23:24 In my food, I personalize it. 23:25 You have to, because you know what, 23:27 if you bring something to your family, 23:28 they may like it, but you know, they have flavors 23:30 that they're used to. 23:31 So why don't you incorporate those 23:33 and then you can start expanding 23:34 on these new recipes 23:35 and just make by personalizing them. 23:37 I do that all the time. 23:38 Yeah. 23:40 Okay, the onions are being sautéed. 23:42 Yeah, they're getting there. 23:43 So we're just gonna let that water absorb. 23:45 Okay. 23:46 Just take about a minute or so to do that. 23:49 That's coming along nicely. 23:51 You know, I also think about using 23:53 when I do this recipe at home, 23:55 I sometimes use an iron skillet. 23:57 And we're just using a regular skillet today. 23:59 But if you use an iron skillet... 24:00 What's the benefits of an iron skillet? 24:01 You know, it actually becomes a naturally nonstick pan, 24:06 you know, but as you cook in an iron skillet, 24:08 it seasons and as it seasons, 24:11 it'll just start to be nonstick for you. 24:13 And the other thing about the health benefit 24:17 using an iron skillet is that 24:18 when you're cooking things that are acidic 24:20 like our barbecue sauce has tomatoes in it. 24:22 When you put a tomato in an iron skillet, 24:24 you know, it increases the iron in the tomato 30 times. 24:30 Yeah, about 30 times more. 24:32 Yeah, it's amazing. 24:33 You know, I think about how many times, 24:35 years and years ago 24:36 how people what they did 24:39 was they cooked mostly on iron skillets. 24:41 Yes. And, you know what? 24:42 You never heard a lot of iron deficiency. 24:43 No, no. 24:45 So we do hear that today 24:46 where people are iron deficient. 24:47 Now these are nice and soft. 24:49 I'm gonna actually start including, 24:51 incorporating the rest of my recipe. 24:54 So here we have our mushrooms. 24:56 And you see what you wanna do 24:57 is you wanna get them nice and stringy. 24:59 Yes, it is. 25:01 So we're gonna put those right in there. 25:02 And that's gonna be our meat substitute. 25:05 Wow! 25:06 Now if you don't like mushrooms, 25:07 or you don't use mushrooms. 25:09 Yeah. 25:10 Another thing you could do with this recipe 25:12 is you could use jackfruit. 25:13 You know, jackfruit is another, 25:14 it's an Asian fruit actually and... 25:17 But if you get it when it's not ripe 25:19 and it's in its green state... 25:21 A lot of times people use it as a meat substitute. 25:23 It's so... 25:24 I like the texture of this one. 25:26 So that's why I like the mushrooms. 25:27 Yeah. 25:28 Mushrooms are actually, 25:31 you know, I said about their cholesterol, 25:34 you know, they help lower cholesterol. 25:37 So... That's great. 25:38 They're antioxidants. Now this is smelling good. 25:40 All right, so we're getting that. 25:41 I just wanna get that mixed in together. 25:43 Yes. 25:44 And then we'll add our seasonings. 25:46 Well, let's our barbecue sauce in. 25:49 That's gonna be really good. 25:52 Let's see. 25:55 You know, 25:57 having a husband who's from Tennessee. 25:58 Yeah. You've to find... 26:00 And you're from the North. That's right from the North. 26:01 I had to learn some Southern cooking. 26:05 Oh, yeah. 26:06 So we needed to blend our heritages. 26:09 My Jersey girl. So, that's right. 26:13 South meets North or North meets South. 26:16 That's right. Okay. 26:18 I'll put this over here, and we'll just mix that in. 26:20 Thank you for mixing, 26:22 and then we're just gonna add our seasoning 26:23 and we have some lemon juice. 26:25 All right. Do you wanna pour that in? 26:26 Sure, here. 26:27 That is our thyme I think... Oh, I use thyme a lot. 26:30 Thyme is a nice flavor in this recipe, 26:31 it really makes the difference. 26:33 One time I made it once 26:34 and I forgot to put the thyme and I didn't care for it. 26:36 No, it needs the thyme. 26:38 This is cumin, which again is a nice warm flavor. 26:40 Garlic, we can't do much without garlic. 26:44 And then I add olive oil. 26:46 And the reason why I add the olive oil is 26:48 that's gonna give it a fattiness. 26:49 Yes. 26:51 A little bit like a meat sandwich. 26:52 So we wanna try to get this all mixed in. 26:55 I usually get this done. 26:57 And then we pour this right on top. 26:58 And now what we're gonna do is 27:01 we're going to let this simmer, 27:03 I'll lower this and I'll move this over, 27:04 actually our soup is done now. 27:06 So we can move this over. 27:08 But it looks like there's a lot of onions in there. 27:10 But I'm gonna tell you the onions, 27:12 just the flavor. 27:13 Can you put garlic in it? Sure again, personalize it. 27:16 Exactly. You know, you can... 27:19 Yes, you can absolutely do. 27:20 You have to make it your own. Yeah, yeah. 27:22 Make the recipe your own. 27:23 I use thyme in a lot of my ingredients. 27:25 Yeah. 27:26 I put thyme because Jamaicans use thyme a lot. 27:28 My rice and peas and things like that. 27:30 Yes. 27:31 But I'm glad to see you use thyme, 27:33 it gives it such a great flavor. 27:34 It does, you know. 27:35 And like I said, I made it. 27:37 I didn't love it without the thyme. 27:38 I needed to add that back in. 27:40 So here we go. So I'm gonna actually... 27:42 That's gonna be on the sandwich, isn't it? 27:43 Yes. 27:45 And we can put this right on a nice whole green roll 27:46 when it's finished. 27:48 Yeah, right here. 27:50 And I'm just gonna, 27:52 now that it's got everything in there. 27:53 We're gonna let this now simmer. 27:55 So I will just lower this a bit. 28:01 All right. And I think. 28:02 Yeah, it doesn't take long to cook it seems. 28:05 No, you know again, 28:06 we just want the flavors 28:08 to meld into the barbecue sauce again 28:09 to thicken up even little more. 28:11 Yes. 28:12 So we just wanna let it simmer for about 20 minutes 28:14 or so you can leave that on the stove. 28:15 Okay. 28:16 Do little stirring every once in a while. 28:18 And it's one of those, you know, 28:19 heat and then eat, right? 28:21 Heat and eat. I love that. 28:23 Do we wanna go on to the next recipe? 28:25 Sure. All right. 28:27 Let's look at the next recipe. 28:28 Okay, so this one is a fan favorite. 28:30 It's the home style mac and cheese. 29:04 I used pimentos too. Yes. 29:06 And I know this is gonna be great. 29:08 Okay, let's do it. 29:10 Oh, I'm so excited about this recipe. 29:12 It is a staple in every home, isn't it? 29:15 Well, I know definitely every Southern home 29:18 and that's why I really... 29:19 Exactly, southern. 29:20 I really had to perfect this one. 29:22 Because my husband grew up in the south. 29:24 That's why these are all kind of Americana southern inspired, 29:27 and you know what? 29:28 I could not allow his mom to beat me out 29:32 in a macaroni and cheese. 29:33 So I had to bring a macaroni and cheese when we got married, 29:37 I had to perfect it 29:38 but we weren't completely plant-based back then. 29:40 So no, but now that we are completely plant-based, 29:43 I had to perfect the macaroni cheese, 29:45 and I'm gonna tell you for every cooking class 29:47 that I do at any church, 29:48 this is by far the most popular recipe. 29:50 Oh, is it? It is. 29:52 Oh, I'm looking forward to this. 29:53 Let's go. All right. 29:55 So I already started boiling my pasta. 29:57 So we're getting that going. 29:58 It's about halfway done already. 30:00 So we're gonna just make our cheese. 30:01 Again, another easy, breezy, 30:03 simple recipe because everybody goes in the blender. 30:06 Oh, I love it. 30:07 Let's go. All right. 30:08 So we're gonna start with some cashews. 30:10 I'll move over here, no problem. 30:11 And I'm just gonna drain them. Now I'm soaked these cashews. 30:15 Actually, I soaked them overnight, 30:16 but you need to soak cashews for a few reasons. 30:19 And I have some water here. 30:20 I'm just gonna rinse some right here. 30:22 You said overnight. Yes, I soaked them overnight. 30:23 Now that's gonna really soften them 30:25 which is gonna help in the blending process. 30:26 Yeah. 30:28 But there's more reasons than just the cooking part. 30:31 There's a substance, 30:32 an enzyme on the outside of what cashews, 30:35 and nuts, and grains, and seeds called phytic acid. 30:39 Now phytic acid, you know, how sometimes with... 30:42 Phytic acid is also on beans 30:43 and we know if we don't soak our beans, 30:45 you can get a little uncomfortable in your stomach, 30:48 you can get a little gassy, 30:49 but, it's that enzyme, same enzyme. 30:53 So if we don't soak our nuts, 30:54 we can sometimes get a little bit in our stomach. 30:56 But another reason, the phytic acid also... 31:00 You know, what happens is 31:02 it blocks the absorption of certain minerals 31:05 in our body, in our small intestines. 31:06 So we don't wanna eat too many nuts that haven't been soaked. 31:09 Now they're roasted or whatever, 31:11 you don't need to soak them, 31:12 but in raw nuts you really should. 31:13 So we put in our cashews. 31:15 And now what I'm gonna do is 31:16 I'm gonna add some coconut milk. 31:18 Okay. 31:19 Just pour that in. 31:20 Coconut milk, I use coconut milk from of everything. 31:23 Let me tell you something, it's so creamy and delicious. 31:25 This is what really makes this cheese sauce come... 31:27 See, I have never made it with coconut milk. 31:30 So it's just new to me. You're gonna really enjoy this. 31:32 Little garlic powder, 31:34 and see everything goes in the blender. 31:36 We're gonna use again Himalayan pink salt. 31:37 Oh, yes, very good. Good for health. 31:39 And nutritional yeast. Now nutritional yeast... 31:41 Tell us about that? 31:42 Well, nutritional yeast flakes are actually like a food, 31:45 like a supplement to food. 31:47 You can use it as a condiment. 31:48 It's kind of like a nutty, cheesy kind of creamy flavor. 31:51 Yes. 31:52 And so that's really what's a lot of times 31:54 when we make plant-based cheeses 31:55 that you use the nutritional yeast. 31:56 But there's a lot of health benefits too. 31:58 Nutritional yeast is fortified with B vitamins, especially... 32:02 Just wanna scrape this out here. 32:04 Especially B12, which, 32:06 you know, a lot of people now are... 32:08 Yeah, a lot of people now 32:10 are seeing that they're B12 deficient 32:12 and it's not just vegetarians, a lot of meat eaters as well, 32:15 they will be B12 deficient. 32:16 So there's a lot that goes into why we're not getting our B12. 32:19 But we should really supplement a bit 32:21 and this is a nice easy way to do it. 32:23 This is cornstarch. This is gonna be our thickener. 32:26 Cashews are actually nice and starchy as well, 32:29 naturally, so they will thicken as well. 32:30 But this is just gonna give another creaminess. 32:33 I'm gonna put in now some roasted red peppers. 32:35 These are some roasted red peppers strips. 32:37 You can use pimentos? You can use pimento. 32:39 you can use a fresh red pepper, 32:40 whatever you have in the house. 32:42 I like the roasted red pepper the best 32:43 because I think it really impart a lot of flavor. 32:46 Now, you can buy that in the store? 32:48 You can, you could do it yourself 32:50 which is always best when you do things at home. 32:52 But actually, these are just jars... 32:53 It's in the jar. 32:55 Yeah, actually in a jar. Very good. 32:56 And now the last ingredient, 32:58 which I call it the secret ingredient is the lemon juice. 32:59 And the lemon juice is what's gonna give it 33:01 a sharpness like a cheddar cheese. 33:03 So we're gonna add a little bit of fresh lemon juice. 33:06 So we'll get things out of our way. 33:07 And again, this is another, like I said, 33:09 easy, breezy recipe. 33:10 All right. Let's blend it. 33:12 And we're gonna put right on the blender. 33:13 Yes, here we go. All right. 33:16 And when you're actually blending nuts, 33:19 you should really make sure that you blend for at least, 33:22 you know, 30 seconds to a minute. 33:24 Okay. 33:25 Depending on the power of your blender. 33:26 And another reason why is 33:28 because we don't want any grittiness. 33:29 And so we really want a nice smooth cheese. 33:32 Good Vitamix, here we go. 33:33 All right. 33:34 Well, I can't live without it. Turn it on. 33:36 All right. 33:42 Put it up full strength. Yep. 33:45 We're gonna go ahead and put that on high. 33:49 Very good. 33:54 Put them these out of our way. 34:02 I'm gonna... All right. 34:05 I'm gonna lower this and because you wanna know why, 34:07 I forgot to put the water in. 34:08 Oh! I just realized... 34:10 Yeah, you do need the water, don't we? 34:11 So we wanna just pour this in. 34:14 Here we go. 34:15 You got it. Thank you. 34:17 So we pour that in. Yeah. 34:19 There we go. 34:20 Now, I'm, looking at this, 34:21 and well that's kind of thick already. 34:23 So now that... Now we got it. 34:24 All right, let's go ahead and blend this up. 34:41 Okay, nice and yellow. Yes. 34:44 You know, what if you're doing macaroni and cheese, 34:46 you want to make it 34:48 at least look like the pre-packaged things 34:50 that people eat. 34:51 So we're making it to look. 34:53 And, you know, the more roasted red pepper you put in, 34:55 you get, the more that you do, 34:57 the more flavor you impart into it as well. 34:59 Okay. So this is our... 35:02 We put that down. 35:03 And now I'm gonna just pour this in a pan, 35:05 and we're gonna thicken it. 35:06 Now there's two ways you can do this 35:08 macaroni and cheese recipe. 35:09 You could either mix your macaroni 35:13 and your cheese together and put it in a casserole dish, 35:16 top it with whatever you wanna top it 35:18 and then bake in the oven. 35:19 It's gonna thicken in the oven. Yes. 35:21 However, 35:22 we are a family of instant gratification in our house. 35:25 So we like and we like everything, sooner, the better. 35:29 That's right. So we... 35:30 That's what we do. We're gonna turn this on. 35:32 Let me get this going. 35:34 And I'm gonna... 35:37 I see get that. 35:39 Come on probably medium high. Okay. 35:41 How long do you? 35:43 It takes about five minutes or so to thicken. 35:46 So what you wanna do is... Should I use this? 35:47 Yeah, if you don't mind if you could stir that. 35:49 I'm gonna check this pasta and if this pasta is ready, 35:51 we're gonna drain that, 35:53 I have a colander in the back so. 35:54 Oh, it looks good. 35:55 I think the pasta is just about done. 35:57 So we're gonna take that off the fire right now. 35:59 Very good. See. 36:02 We don't want this to get lumpy, do we? 36:04 No, and, you know, cashews like I said are starchy, 36:06 so they will tend to stick if you are... 36:08 Yeah. 36:10 If you don't stir and you don't have to stir 36:11 constantly on this recipe but, you know, keep it moving. 36:14 Yes. 36:15 All right, I'm gonna take this. 36:17 And I'll drain this. 36:19 Okay, she's gonna drain this 36:20 and I'm stirring this wonderful cheese sauce, 36:24 which I'm so looking forward to taste in, 36:28 macaroni and cheese. 36:29 I was not raised with macaroni and cheese been Jamaican. 36:33 Jamaicans, we never were raised with macaroni and cheese. 36:36 It was always an American thing. 36:38 When we came to America, 36:39 that's how I learned to make macaroni and cheese. 36:43 And so my mom never made it either, 36:46 never made macaroni and cheese. 36:48 So this is something her children did make this and so, 36:52 I'm looking forward to having mac and cheese 36:55 and it's gonna be so yummy. 36:56 And this is great for children. 36:58 Children absolutely love macaroni and cheese, 37:01 don't they? 37:02 All right. Yeah, they do. 37:04 Actually, I'm gonna tell you a funny story. 37:05 Okay, let's hear it. 37:07 You know, Ron and I travel all over the country doing, 37:10 you know, trainings for people to do health message 37:15 throughout the United States 37:17 and actually around the world too. 37:18 We've been to India, we've been to Ecuador. 37:20 So we've done a lot. 37:21 But it's interesting because 37:23 one of the first churches that we did... 37:24 I'll make sure this is off. 37:27 One of the first churches we did a cooking class. 37:30 And it was, there was a young guy there. 37:32 He was about 16. 37:33 And he was there with his parents. 37:34 His father was the head elder, 37:36 so he was kind of forced into coming to the cooking class. 37:37 Oh, yeah. 37:39 So he's sitting there with his arms like this 37:41 and he didn't wanna be there. 37:42 So when I got to the macaroni and cheese recipe. 37:44 Now this one is one of the ones 37:45 that I do almost every cooking class 37:47 because it is such a popular recipe. 37:49 Everybody loves this flavor, or the flavor of this cheese. 37:52 So I come to do the recipe and he puts his hand up. 37:55 And I asked him, I go, what? 37:56 And he says, you're gonna tell me that red pepper, 38:00 nuts and coconut milk are gonna taste like cheese. 38:03 I go, oh... 38:04 But just wait. And you know what? 38:06 When we did the samples at the end, 38:08 he came up to me, he said, 38:09 "This is the best macaroni and cheese I ever ate." 38:11 Oh, you see... 38:12 Yeah, and he wasn't even plant based. 38:13 So that was the great complement 38:15 and even a 16 year old. 38:16 Even a 16 year old enjoy this. 38:19 Oh, this is looking good. 38:21 Now is that all done? 38:23 Yeah, that's ready. So we're... 38:24 Actually while you're stirring that's gonna start thickening, 38:26 for once it starts ticking 38:27 and you're gonna see it thickens pretty quick. 38:29 But while you're doing that, I'm actually going to 38:33 put the barbecue sandwich together for you. 38:35 You see that this has been done now. 38:37 That's looking good. 38:38 Don't make it too salty... Yeah, right. 38:40 That's the problem. 38:42 Oh my... 38:43 But this pair is nice. 38:45 And if you did something nice with like a nice green 38:48 on the side. 38:49 You know, you could have like a real southern type of dish. 38:51 Oh, that looks so scrumptious, so yummy. 38:55 We're gonna move this one over here, and I'll just... 38:59 Now, from what I understand you got your training 39:02 from what school? 39:03 I actually, 39:04 I have a certificate in plant-based nutrition 39:06 from Cornell University. 39:08 Wow! 39:09 So I went to the Center for Nutritional studies there, 39:11 Dr. T. Colin Campbell. Oh! 39:12 So we know who he is. Yes, he. 39:15 Wonderful. 39:16 He has done some amazing. He has cookbooks in everything. 39:19 Everything, you know, and the nice thing about it 39:21 is that everything that he does really goes in line 39:24 with what we represent. 39:26 So true. 39:27 As in nutrition and our health message. 39:29 It suddenly get thicken. 39:31 Yeah, I see it. Yep. 39:32 So it's not gonna take long now. 39:33 And then we're gonna kind of just make it together. 39:37 You don't, you don't have to. 39:38 You don't have to make it? No, you don't have to at all. 39:40 But if you want to, you can just, 39:42 you don't even have to thicken it on the stove. 39:44 You can just mix it with your pasta 39:45 and put it in a casserole dish and put it in the oven. 39:47 What? Yeah, absolutely. 39:49 So there's two ways you can do it. 39:50 Like I said, we're a family of instant gratification. 39:52 So we just pour the cheese and mix it up and enjoy. 39:55 Oh, that's great, that's great. 39:57 Yeah, so I'm feeling it thicken on the way. 39:59 Yeah. 40:01 And, you know what, as longer, 40:02 the longer that you leave it on the stove, 40:04 the thicker it's going to be. 40:06 Yes, now, is this good for Sabbath lunch? 40:11 You know, this is something that what I do 40:12 when I'm gonna do this is 40:14 I don't cook the pasta ahead of time. 40:15 I make the cheese sauce, but I leave it without, 40:18 I don't thicken it. 40:19 I just leave it in the refrigerator. 40:20 And then what happens is, is when I'm cooking my pasta, 40:23 I thicken it up very quickly and mix it together, 40:25 and it's very simple recipe. 40:27 And if you want though, 40:28 you could also put the pasta together 40:30 and then just bake it right in the oven 40:31 without even thickening it like I said. 40:33 Can we try? It is starting to get ready. 40:34 Oh, yeah, you're getting close. 40:36 I'm gonna say let's go a little bit long. 40:38 I like it to really stick to that pasta. 40:41 I'm stirring, I'm doing my job. 40:42 Yeah, you're doing great. 40:44 So this is. 40:46 And what I like about this it's very nutritious. 40:48 And did you know, 40:49 it has a lot of health benefits too. 40:51 You know, when we think about cheese, 40:53 we think about, you know, high cholesterol, high sodium, 40:58 all these things that you know affect our health. 41:01 But if we can find foods that we can substitute, 41:04 you know, is this gonna taste exactly like cheese? 41:07 It's not gonna taste exactly like cheese. 41:09 No, no. 41:10 But can we find something that is delicious and healthy. 41:13 Exactly. And that's what we wanna do. 41:14 So that's what we like to do. 41:16 That's what we're doing. Oh, well, you're almost there. 41:18 Look at that. Look how thick it's getting. 41:20 You know what I like this too. I like to pour this. 41:22 All right, this is a great little snack on nachos. 41:24 Yes! 41:26 You could or another thing you can do 41:28 is on a big potato with some broccoli. 41:31 You know, there's so many things 41:32 you can use this cheese sauce for, 41:33 but you can see how thick and rich it is really. 41:35 I'm gonna try this. 41:36 It's really and it's so simple. 41:38 That's the nice thing about it. 41:39 I think we're almost ready. Let's do it. 41:41 All right, so when we pour this in, 41:42 and I don't wanna, let's find a... 41:44 Oh, there's a spoon right there. 41:45 This one? Yeah, let's use that. 41:47 So look at that. It's real neat. 41:49 Once it starts thickening it really... 41:50 Gonna turn you off here, and we'll take that. 41:52 And pour it in. Oh, you go ahead. 41:54 Should I just pour it in? Yeah, go right ahead. 41:55 Here we go. 41:58 All of it? Yeah. 41:59 You know, I find that this recipe is a perfect 42:02 one pound of pasta. 42:04 Because you know what? 42:05 You don't wanna make your macaroni and cheese. 42:07 It's macaroni and cheese. 42:08 So you need to make sure you have the cheese, right? 42:10 You want it creamy and delicious. 42:12 Oh, yes. So we're gonna... 42:13 Now is this gluten free macaroni? 42:15 Actually, I'm using gluten free. 42:16 Yes, I am. 42:18 Today, I'm using gluten free, I like to be conscious of. 42:21 A lot of times we have people that have gluten sensitivities 42:23 or gluten intolerance. 42:25 Not so much celiac disease, but you do see. 42:27 And you know, I've really done a lot of research 42:29 because I find that even at the Lifestyle Center 42:31 where I'm at, 42:33 we get a lot of international people. 42:34 And you know what happens and also at the Wildwood Center 42:37 for Health Evangelism, 42:38 we have students from all over the world. 42:40 You know, they come to this country, 42:41 and they don't have gluten intolerance. 42:43 But as soon as they get here, they have a problem right away, 42:45 and they have sensitivity. 42:47 So that's why I like to be conscious about that. 42:49 I'm not gluten free myself, but I always try to, 42:51 you know, accommodate. 42:53 I like that. 42:54 And, you know, it's interesting, 42:55 and I think that what happens is it's not necessarily, 42:57 you know, 42:59 sometimes our wheat has a lot of hybrids in it 43:01 that really, they make a high content of gluten. 43:04 So if somebody is a little bit sensitive, 43:05 they will see it in the United States. 43:07 But the second part also too, is that, you know, 43:11 I think that the way that we farm our food 43:13 is a lot of times to with the chemicals... 43:15 GMO. 43:17 Yes, genetically modified foods. 43:18 I really, I've done a lot of research on that. 43:20 And I agree that that has something to do with it. 43:22 Okay. So here we are. 43:23 We are ready. 43:24 I'm gonna actually put a little bit. 43:26 This is gonna be hot so. Okay, you wanna taste it? 43:28 Yeah. Could we? 43:30 I'm gonna put a little bit here. 43:31 Now we're gonna go to our next recipe. 43:35 This is hot, though, so you're gonna need to 43:36 let it cool for a minute. 43:38 Yeah, let it cool. 43:39 But we'll put some here for you. 43:40 And then I also have the barbecue sandwich 43:42 if you like to try that one. 43:43 Oh, yeah. 43:44 I think this pair is nice. 43:46 Like I said, my husband likes to eat it even without a bun. 43:47 He puts it right with the macaroni and cheese. 43:49 Okay, should I try it? 43:52 Oh, that's one or the other. Okay. 43:53 Sorry, it's a little sloppy. 43:55 It supposed to be like sloppy joe. 43:56 Okay, here we go. 44:04 That's what happens, right? 44:10 Absolutely delicious. 44:14 Isn't it amazing? 44:15 Now the texture is almost like a pulled... 44:16 The texture, you would never know it's mushroom, 44:19 and I'm gonna taste a macaroni. 44:21 I blow on that one though. 44:22 Here we go. 44:27 Carin... 44:28 I told you. This is amazing. 44:29 That's the fan favorite. 44:31 Everybody loves that macaroni and cheese. 44:32 Oh, well, time has run out for this recipe right here. 44:37 So we need to go on, 44:38 this is delicious, to our next recipe. 44:41 Here's our next recipe. 44:43 So this is another simple, all in one blender recipe, 44:46 is the happy apple pie smoothie. 45:19 Great. 45:21 All right, this is exciting. 45:23 This happy... 45:24 You have to be happy when you make this, right? 45:26 Absolutely. Apple pie smoothie. 45:28 Let's do it. All right. 45:29 Well, you know, again, 45:31 and another American classic apple pie, right? 45:32 Oh, that's true. 45:34 So we're gonna do it in a smoothie. 45:35 So I'm starting with some cashews again, 45:37 and I soaked them, so I'm just gonna drain them. 45:40 Yeah. 45:41 And rinse them a little bit. 45:44 It should be nice and soft, huh? 45:45 Yeah, they are... 45:47 Actually cashews are one of the best nuts 45:50 to actually use in a blender 45:52 'cause it really blends smoothly. 45:53 Yes. 45:55 I put that out the way. All right. 45:56 And then we've got some almond milk. 45:58 Oh, I love almond milk. 46:00 That's what I have with my cereal. 46:03 And apple juice, 46:05 you can use apple cider too, 46:06 that would actually even give it a more appley flavor. 46:08 Oh, apple cider? Yeah. 46:09 And then we have some ice 46:11 that's gonna give us a little bit of our smoothie. 46:13 Yeah. 46:14 And for our sweetener, we're gonna use maple syrup. 46:17 Oh, again maple syrup, very good. 46:20 We use that... And vanilla. 46:22 And vanilla. Oh, nice flavor. 46:24 All right. 46:25 Let's not forget our apples. 46:27 What's in apple pie smoothie without apples, right? 46:29 Exactly. 46:31 So we have fresh apples Some apples. 46:34 An apple a day keeps the doctor away, right? 46:36 There you go. 46:38 And lastly, we're gonna season it 46:40 with a little cardamom and some coriander. 46:43 And I'm using this instead of cinnamon 46:46 because cinnamon is a bit of an irritant to the stomach, 46:49 because it's a spice. 46:50 So this will give us that warm apple pie flavor. 46:53 Yes. All right. 46:54 Let's go and blend it. That's it. 46:57 Here we go. 47:00 And again, we'll start on low. Hmm-mm. 47:27 Okay. All right. 47:28 Here we go. 47:31 And you get to try it. How's that? 47:33 It's apple pie in a glass. Yeah. 47:37 You don't have to slice it, do you? 47:38 No, and you don't have to make a pie crust in that mix. 47:41 Oh, that's right. 47:43 Yeah, sometimes that's difficult for people. 47:45 Oh, it looks so good. Here you go. 47:46 Okay, here's my blue straw. 47:49 So let's try it. 47:55 This is delicious. 47:57 It's like an apple pie in a glass. 47:58 It is so good. 48:01 Thank you. I'm gonna try this. 48:03 And easy. And I feel happy Again easy. 48:05 Your best friend in the kitchen is your blender. 48:08 Or first your husband, then your blender. 48:11 All right. There you go. 48:12 Well, thank you. 48:13 Well, we're gonna go on to our next recipe. 48:16 All right. 48:18 So we're gonna do a pecan carob chip cookie. 48:59 Okay, here we go. 49:00 Let's start this wonderful cookie. 49:03 Yes, this cookie is like a traditional 49:05 chocolate chip cookie. 49:07 But we're gonna use carob instead of chocolate. 49:09 And we are using no refined flours 49:12 and only raw sugar or turbinado sugar, 49:15 which is just a very partially refined sugar. 49:17 It's not like a white sugar. 49:19 Let's do it. All right. 49:20 So we have some whole wheat flour 49:23 and some whole wheat pastry flour. 49:25 Oh, pastry flour. 49:27 Yes, it's just a finer grind. 49:29 So I'm gonna be using a little baking soda. 49:33 A little baking powder and some salt. 49:35 And while I'm gonna mix this up. 49:37 I'm just gonna whisk this together. 49:38 And I'm gonna have you put in the wet ingredients 49:40 and the sugar. 49:41 So you're gonna put the turbinado sugar in. 49:43 Shall I start with that first? 49:44 Sure. Okay. 49:45 And you could put the coconut oil in 49:47 because that's warm, that's kind of start 49:49 melting the sugar a little bit. 49:51 Okay. 49:52 And then, of course, you've got some water. 49:54 Right here is the water. 49:56 And molasses and vanilla. 50:01 Here we go. 50:02 Let me get my little... 50:05 Oh, good Molasses are always sticky, right? 50:08 Yeah. 50:10 Okay. 50:12 So we put the molasses in it, 50:14 which she's told me is very good for you. 50:16 Very high in iron and potassium. 50:18 Okay. 50:20 And what is this? That's vanilla flavoring. 50:23 And lastly, another thing that's gonna make this cookie 50:26 buttery is actually cashew butter. 50:29 You could use also almond butter, 50:31 we're using a very creamy one. 50:33 Yeah, it is creamy. 50:34 And that, that along with the coconut oil 50:36 is gonna give that buttery taste that you're used 50:38 to in a nice cookie. 50:42 Okay, so we're gonna mix this together. 50:44 Yep, you get that all together. 50:45 And then I'm gonna pour the flour 50:46 and we're just gonna continue to mix that to make a dough. 50:49 All right, here we go. 50:51 So you can actually use the whisk. 50:54 I think it's better. Let me use it. 50:55 Is whisk better? Let's use that. 50:57 Here we go. 51:02 Oh, yeah, it's much easier with the whisk. 51:07 So you mix everything really well. 51:08 Yeah, and now what I'm gonna do is 51:10 I'm gonna start putting this flour in. 51:12 Okay. 51:13 Now the one thing about this cookie is 51:14 once you make your dough, 51:16 you're gonna wanna let it rest 51:18 for about maybe an hour, up to an hour. 51:20 Okay. 51:21 And that's gonna let the gluten 51:23 start to bind together with everything 51:26 and just make a nice texture for our cookie. 51:29 Yeah. So here we go. 51:30 And if you wanna use this spoon, 51:31 you can now use that spoon. 51:33 All right. Here we go. 51:34 Yep, 'cause we got all that cookie dough 51:35 starting to thicken up already. 51:37 Yes, it is. 51:38 Okay. 51:40 Now, we have this and you mix it. 51:42 You said just mix it up together. 51:44 Yes, you're gonna mix everything together. 51:46 Well, you can mix with the spoon. 51:47 There you go. You got it almost out. 51:49 Okay. 51:51 Well, that's good. 51:52 Yeah, that's right. Here we go. 51:53 Exactly, I'll get this out of the way. 51:55 And then what we're gonna do is we're gonna mix in 51:57 our carob chips. 51:59 Okay, carob chips. 52:01 Yes. 52:02 And pecans, again, 52:04 because we were trying to do a southern theme, 52:06 I went with a pecan. 52:07 All right. 52:09 But again, any nut would do. 52:10 Okay. 52:12 Mix it up? Sure. 52:13 Once we get that all together. 52:15 Sometimes I just go ahead and use my hand. 52:17 So I mean. Yeah. 52:19 And with the magic of television, let's do. 52:22 And I have some done already. 52:23 So whip it out of the oven. Here we go. 52:25 Take it out of the oven. 52:27 It's gonna be delicious, smells good. 52:31 And... Here we go. 52:32 Here's our final product. 52:34 Yum! Looks good. 52:35 We put that right down here on our countertop. 52:38 And those are our cookies. 52:41 All right, Oh, it looks so good. 52:43 Well, we're gonna go into a quick break, 52:45 so you can get some information on 52:46 how to get in touch with Carin. 52:49 LIGHT offer short courses in medical missionary work 52:52 at your church, online 52:54 or at a LIGHT school nearby. 52:56 These courses are designed to train missionaries 52:59 with the knowledge and practical experience necessary 53:02 in order to minister to the needs of communities 53:05 and individuals physically, mentally, and spiritually. 53:09 To find out more about their different packages, 53:11 visit their website, LightingTheWorld.org. 53:14 That's LightingTheWorld.org. 53:17 You may also call them at 706-820-9804. 53:23 If you'd prefer to write, 53:25 their mailing address is LIGHT, P.O. Box 58, 53:29 Wildwood, Georgia 30757. 53:34 Carin, this food is absolutely delicious. 53:37 Why don't you just do a recap of what was made today? 53:39 Sure. 53:40 We have the hearty chicken-less vegetable soup. 53:43 We have a pulled barbeque mushroom sandwich. 53:46 We have macaroni and cheese, the happy apple pie smoothie. 53:51 And we have pecan carob chip cookies. 53:54 Absolutely delicious. 53:55 Now share with us, Carin, about your ministry. 53:59 You go around to churches 54:00 and you minister through recipes 54:03 and you do demonstrations, food demonstrations. 54:06 We do. 54:07 We do cooking classes 54:08 as well as we do training for churches 54:10 to do health evangelism. 54:12 So we do a whole health emphasis weekend or a week, 54:15 whatever the church wants. 54:17 We have a car so we will travel. 54:18 Amen. 54:20 Well, thank you again for joining us. 54:22 And I hope you were blessed by this wonderful recipe. 54:26 Until next time, have a blessed day in Jesus. |
Revised 2019-04-15