Participants:
Series Code: TDYC
Program Code: TDYC018034A
|
00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:19 Removing pain 00:24 Lord, let my words 00:27 Let my words 00:30 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:46 I want to spend my life 00:51 Mending broken people 01:10 Hello and welcome to 3ABN Today cooking program. 01:14 My name is Angela Lomacang, 01:16 I'm glad that you've tuned in today. 01:18 You better get your pencil, 01:20 your paper, start taping this, 01:23 call for our recipe, 01:24 we'll show that, call later on 01:27 and we will give you the recipes 01:29 for all of these wonderful cooking. 01:31 Today our guest, her name is Carin Lynch from, 01:35 originally from New Jersey. 01:38 Welcome, Carin. 01:39 Hi, Angie, how are you? 01:40 I'm good and she's my neighbor, 01:42 'cause I was raised in Brooklyn. 01:44 And she's my New Jersey neighbor. 01:47 So I'm so excited that you are joining us today. 01:49 Thank you. 01:51 And you're sharing some amazing recipes, aren't you? 01:53 Well, I hope so. 01:54 Well, tell us a little bit about yourself, 01:56 so our viewers can know who you are? 01:58 Sure. 01:59 Well, I'm originally like you said from New Jersey. 02:01 But my husband and I really felt the Lord calling us 02:04 and the Holy Spirit working on our hearts 02:06 to do full time ministry. 02:08 So we decided about two years ago 02:10 to become medical missionaries. 02:11 So we went down to Wildwood, the Center of Health Evangelism 02:15 and we took the Wildwood medical missionary program. 02:18 Yes. 02:19 And during that experience 02:20 we ended up working at the Wildwood Lifestyle Center 02:24 as the cooking class instructors. 02:26 And then after that, 02:28 we took a position with Light Ministries. 02:30 And now that which is 02:32 the Lay Institute for Global Health Training. 02:34 And we are the North American Directors for Light. 02:36 What a blessing. Yes. 02:38 It's been a whirlwind 02:39 and a wonderful journey for the Lord. 02:41 Yes. 02:42 Now, you also were certified in what other area, 02:46 you got your certification? 02:48 Actually, I have a certificate in plant based nutrition from 02:51 Cornell University's Center for Nutritional Studies. 02:54 Oh, very impressive. 02:57 Now also, you have some wonderful recipes 03:02 that she's going to share with us 03:03 and right now, let's go and see 03:05 what we're going to be cooking today. 03:07 All right, so we're going to start 03:09 with parmesan style cheese. 03:13 We're going to do a mocks-a-rella cheese, 03:15 a caprese salad, a zucchini stew, 03:19 a spinach and walnut pesto pasta, 03:21 and a carrot hazelnut mousse. 03:23 Oh, that sounds amazing. 03:26 Now, let's see. 03:28 We're going to start today with parmesan cheese. 03:30 Yes. 03:31 Now parmesan cheese is used in so many things, right? 03:33 Exactly. 03:34 And you can use this 03:36 like you would any parmesan cheese. 03:37 So this is... 03:38 And it's a great substitute 03:40 and it's completely plant based. 03:41 I love it. 03:42 And you could refrigerate it? Absolutely, absolutely. 03:44 Just leave in the refrigerator in an airtight container 03:46 and it'll last for a while. 03:48 Oh, very good. 03:49 So let's get going with 03:50 this wonderful parmesan cheese recipe. 03:54 Let's see what the ingredients are. 03:55 All right. 04:11 All right. Okay, now let's go. 04:13 You have some ingredients here 04:15 and which one are we going to start with? 04:17 Well, we're going to start with our roasted cashews, 04:19 but everything goes right in the blender. 04:20 So it's actually... You said roasted. 04:23 Can you use raw? 04:24 You could use raw, but I like the roasted 04:26 because it just really intensifies the flavor 04:28 a little bit more. 04:29 So I think that the roasted work best in this, 04:30 but you can use raw cashews if you want. 04:32 Okay. 04:33 So I'm going to add, excuse me, I'm just gonna move this down. 04:36 And I'm just going to add my cashews. 04:37 Okay. 04:38 And we're using some sesame seeds. 04:40 These are raw sesame seeds, 04:41 but you could use toasted sesame seeds. 04:43 No problem. Okay. 04:45 We have some Himalayan pink salt. 04:47 Why is it Himalayan pink? Why do you use that? 04:50 Well, actually, the reason why it's pink 04:51 is because it is very high in minerals. 04:53 In fact, it has 84 trace minerals in it 04:56 and it's actually mined about 5000 feet below sea level. 05:01 So it is actually 99% pure. Wow. 05:04 Yeah, so I used the Himalayan pink salt when I can. 05:07 Some garlic powder. Garlic powder. 05:10 And nutritional yeast. 05:12 Okay. This is some color. 05:14 That's right and good flavor. 05:16 And then lemon juice, 05:18 and lemon juice is the trick to give it a little sharpness. 05:20 Oh, really? Yep. 05:22 A little lemon juice. Let's try this. 05:24 And this is just so simple. We're going to... 05:26 Oh, you got that wrong here, let's put that this way. 05:28 Let's put it on right. 05:29 Yeah, make sure that doesn't go flying, right? 05:31 All right, so we're just going to blend this up 05:33 until everything is just kind of a powdery substance. 05:35 So let's start and mix it. 05:37 Let's try it. 05:41 Okay, look at that. 05:46 I'm gonna do. 05:47 I see it's sticking to the sides a little bit 05:49 so let's just... 05:51 Thank you. 05:53 Let's push that down 05:54 and make sure everything is nice and fine. 05:55 Yes. Yes. 05:57 You want a little texture with it but... 05:59 Yeah. 06:00 But we want to make sure it's all blended nice. 06:04 Put that back on and... 06:05 Here we go again. 06:07 Here we go. 06:18 And that's all we need to do. 06:20 That's it? That's it. 06:22 It's that simple. 06:23 Now you could double the recipe. 06:25 Absolutely, yeah. 06:26 In fact, it would be easier to blend 06:27 if you had a double recipe in there. 06:29 Yeah. Exactly. 06:30 Oh, that's true. 06:32 But we're just going to just pour this out. 06:34 Okay, and you're lefty. 06:36 I'm left handed. Yeah. 06:38 Okay. 06:39 They say that lefties are always in their right mind, 06:41 right? 06:42 Yes, I've heard that before. 06:45 Okay, smells awfully good. 06:48 It smells like actually parmesan cheese. 06:50 Yeah, you know it has... 06:52 and has like that nutty type of parmesan flavor. 06:54 But even so with that lemon juice, 06:56 it gives it just a little sharpness, 06:58 like a parmesan cheese could have. 06:59 You're right, exactly. 07:01 So we're just gonna scrape this out. 07:03 Yes, yes. 07:04 Now, you've been doing this for a long time, haven't you? 07:08 Well, I've actually been doing cooking classes 07:10 probably about eight or nine years. 07:12 I started in my home church. 07:14 And yeah, you know, 07:15 we had a health seminar one time. 07:17 And what happened was, 07:19 we thought it would be a great idea 07:21 where a doctor come in to do a health seminar. 07:23 And we said, 07:24 "We should really have cooking classes." 07:26 And I said, "Yeah." 07:27 Everybody who's right there, they agreed with me. 07:28 I said, "Okay, who's going to do the cooking classes?" 07:31 There was dead silence. Oh, oh. 07:32 And I was like, 07:33 "You know, we really need cooking classes." 07:35 And they said, dead silence. 07:36 So finally I said, 07:37 "All right, I'll do the cooking classes." 07:39 And since then, 07:40 I've been doing cooking classes. 07:42 Amen. 07:43 This was the start of your career, wasn't it? 07:44 Exactly. 07:46 You know, it's funny before we became medical missionaries, 07:47 my husband said, 07:48 "You know, we need to make sure we trust God." 07:50 And you know, we, and, you know, 07:52 and it's funny because one day I came home from work 07:54 and I was too young to retire. 07:56 But I was still, you know, 07:57 I knew that this was something that the Lord was calling us. 08:00 And I just said to my husband, 08:01 "Ron, what do you want me to do? 08:03 Quit my job and do what? 08:04 Cooking classes." 08:05 It's what I do now. 08:07 Left the lifestyle center, cooking classes 08:08 on the road, at churches, cooking classes. 08:11 See what the Lord had in store for you. 08:12 Amen. Amen. 08:14 And this is fun, isn't it? 08:16 You enjoy doing this. 08:17 There is nothing better than serving the Lord. 08:19 Isn't it? Oh. 08:20 It's the best experience that I've ever had. 08:22 Absolutely, absolutely. Okay. 08:24 Well, we are going to go on to our next recipe, which is... 08:29 All right, we're going to make a mocks-a-rella cheese. 08:50 Okay, this is... 08:52 What do you call this mocks-a-rella? 08:53 I call it mocks-a-rella 08:55 because it is a mock cheese, how's that? 08:58 Oh. But mocks-a-rella. That's right. 09:00 Well, and you know this recipe, 09:02 I kind of put two things together. 09:03 I'm using a substance called agar powder. 09:06 Oh, yes. 09:07 And agar is actually a seaweed and a red seaweed. 09:09 And what they do is 09:11 it's kind of like a vegetarian gelatin. 09:13 Oh, yes, yes. 09:15 Okay, so it's going to firm the cheese up, 09:16 and I'm also going to use some tapioca starch. 09:18 And the tapioca starch is going to give it stretchability. 09:21 So you can actually grate this on a pizza. 09:24 When we're done with this, 09:25 you can put it in the freezer and kind of get it hard 09:27 and then just grate it on to your pizza 09:29 or on your lasagna. 09:30 Is it stretchy? It does get stretchy. 09:32 It does so... Wow. 09:34 Okay, let's try this. 09:35 What are... 09:37 What are we going to start with? 09:38 We're going to start with the agar powder. 09:40 We're going to just take half cup of water. 09:41 Okay. 09:43 And the agar powder 09:44 and you can get this in any health food store. 09:46 They will have it. 09:48 Do you want the fire on? 09:49 Yeah, we're going to put that on in a minute. 09:50 Just move that out of the way. All right. 09:52 And we can actually put this even on high 09:55 because we want to bring it to a bubble. 09:57 Okay. 09:58 And once it bubbles, 10:00 it's gonna thicken like a syrup. 10:01 But we're going to let that... 10:03 But once it gets to a boil, 10:04 we'll let that just thicken up probably about a minute. 10:06 Oh, okay. 10:07 So what we're going to do 10:09 while that's happening though 10:10 is we're going to rinse our cashews 10:11 and we're going to drain them in this bowl. 10:13 So you've soaked the cashews. 10:14 I have, I've soaked them actually overnight, 10:18 but you can soak them for about two hours or so, 10:20 it's going to really soften the cashew. 10:22 But not only soften the cashew, it's going to do two things, 10:24 it is going to get the phytic acid off. 10:27 And the phytic acid is an enzyme 10:30 on the outside of nuts, 10:31 and beans, and seeds, and grains. 10:34 And it actually... 10:36 What happens though, 10:37 if you get too much phytic acid, 10:39 when you eat raw nuts and things of that nature, 10:41 it blocks the absorption of certain minerals. 10:43 So you don't want to do that. 10:44 You're going to eat healthy, 10:46 you want to at least get all the good minerals, right? 10:47 They say a handful of nuts is usually good for you. 10:49 Exactly. 10:51 Like about, yeah, a few tablespoons a day. 10:52 Yes. You get this. 10:54 Get that all in there. Yeah, get it all in there. 10:55 So we'll get that out of the way. 10:56 Okay. 10:58 And then we're going to just put 10:59 the rest of our ingredients in. 11:01 Oh, here we go. 11:02 So I've got just some water. 11:05 Okay. 11:07 And we have some tapioca flour or tapioca starch, 11:10 it's actually the same exact thing so... 11:13 Is it the same as tapioca pudding, 11:15 is that what we used to make... 11:16 It is the same tapioca but you actually 11:17 just grind those pearls 11:19 and you can make a tapioca starch. 11:20 Okay. 11:21 And we have a little garlic powder 11:23 just for a little flavor. 11:24 Very good. 11:26 What would be Italian without garlic, right? 11:27 And you're Italian. That's right. 11:30 Salt. Salt. 11:32 Some nutritional yeast. All right. 11:34 And a little lemon juice. So as we... 11:38 We're going to wait till this thickens, 11:40 because we're going to blend this all together. 11:41 Right. 11:43 And so that's, that's just coming now, 11:45 getting warmed up. 11:46 But what we'll do, while we're waiting, 11:48 I'll get these out of the way. 11:49 Yes. 11:52 Is that we will take a glass container 11:55 and I'm just going to use this square container 11:56 and the reason why I'm using this one 11:58 is because it's easier to cube. 12:00 You see, I've already done one 12:01 because we're going to have to refrigerate this. 12:02 Exactly. 12:04 So we refrigerate this for at least an hour, 12:05 so we don't have another hour, right? 12:06 So what we're going to do 12:08 is we're just going to take some of the... 12:09 Just a regular oil, you could use olive oil, 12:11 but olive oil would make a little bit yellow. 12:15 So I'm just using just a regular for use. 12:17 The mozzarella is white. That's right. 12:19 So we don't want that little yellow, 12:20 yellowness on the outside. 12:22 So I'm just going to use... 12:24 This is probably a sunflower oil I use. 12:26 It prevents it from sticking? 12:28 Yeah, that's why we're going to do this. 12:29 We're just going to brush this on a bit. 12:31 Yeah. 12:32 And then I see that this is starting to bubble. 12:36 So once it starts to boil, 12:38 we're going to just let that thicken up 12:39 just a little bit. 12:41 And then we're going to put everybody... 12:42 You're going to mix it all together. 12:44 We're going to put everything in the blender 12:46 and then we're going to actually heat it on the stove 12:48 until it actually thickens up a bit. 12:50 Okay. So let's get this going here. 12:52 Oh, yeah. 12:53 I can see that. That's... 12:55 Very nice. 12:56 You've been cooking a long time. 12:58 Well, I'm not so young now. 13:00 But I have been cooking a long time. 13:01 Yeah. 13:03 You probably learned when you were a little girl. 13:04 You know, I love to be in the kitchen 13:06 and I never realized that I was going to parlay 13:09 all that experience in the kitchen 13:11 to serving the Lord. 13:12 So it was an... It's an amazing journey. 13:14 You Italian mom like to cook. Yes. 13:16 And actually I'm going to use one of our family recipes, 13:20 a nice simple, simple recipe, you know, 13:22 later on we're going to do a zucchini stew, 13:25 and that is just something things 13:27 right out of the garden, nice and fresh. 13:29 Italian recipes. 13:30 Let's try that. 13:31 And Italian made simple 13:33 'cause you can see how simple these are. 13:34 And that's really what we wanted to do. 13:35 And again, you know, I like to make recipes simple, 13:40 nutritious, and delicious. 13:42 Especially these days, we want things, 13:44 everybody wants things microwaved, quick now. 13:45 Exactly. 13:47 But nutrition, nutritious is very... 13:49 Having something nutritious for you is good, isn't it? 13:51 Exactly. Yeah. 13:53 And, of course, the last one is delicious. 13:54 I think that the most should be nutritious. 13:57 But simple, nutritious, and delicious. 13:59 And delicious because if you don't like it, 14:02 you're not going to eat it. 14:03 You're going to go and grab those things 14:05 that are not good for us. 14:06 So we want to make sure that we have something simple. 14:09 Make it easy, easy ingredients, nutritious and delicious. 14:12 All right. 14:14 We've gotten this thickened up a bit. 14:15 So I'm going to pour this right into our blender. 14:18 Look at that. 14:23 And it's hot, of course. 14:25 Yes. So we got that. 14:28 I just want to make sure we get it all out of there. 14:29 Yes, okay. Very good. 14:31 All right, we'll put this over here. 14:34 And I'll turn this off for a minute while we blend. 14:36 Okay, here we go. 14:38 And when we have nuts, when you have nuts, 14:39 you really should try to blend 14:41 for at least like about 30 seconds 14:44 to anywhere to a minute 14:45 depending on how high speed your blender is. 14:47 Right. 14:49 So we're going to get started here 14:50 and get this blending. 14:51 Oh, yeah. 15:02 Okay. 15:04 It's very creamy. 15:06 There you go. Yes. 15:07 So we're now, you know, 15:09 then why we want to blend it so much 15:10 is we really don't want any grittiness, 15:11 and nuts sometimes take a little bit to really, 15:14 you know, blend. 15:15 But these are well soaked. 15:17 Yes, they were, they definitely were. 15:18 And cashews happened to be 15:19 one of the softer nuts anyway that we use. 15:22 So when we're doing a lot of plant based cooking. 15:24 Switch places. Sure. 15:25 So now what I'm going to do is 15:26 I'm just going to pour this right into a saucepan. 15:28 Okay. 15:29 And then we'll get that flame on in a minute. 15:32 Let me see, maybe I'll just use this. 15:33 That one. Okay. Yeah, just to get it all out. 15:35 It's a good one. 15:37 You always want to get as much as you can out. 15:39 Exactly. Waste not want not. 15:41 Yeah. 15:42 I love how the coloring of this is so mozzarella looking. 15:47 Yes. And you know what? 15:48 Mozzarella is such a mild cheese. 15:50 So this just has just a nice mild flavor. 15:53 So it'll match with so many things, 15:55 it won't overpower. 15:56 What about with baked ziti? 15:58 Absolutely. 16:00 Again, you could take this and put it in the freezer. 16:02 And then you could just take it 16:03 when it's hard like that and grate it. 16:05 And it'll be all over your baked ziti 16:06 and it'll melt beautifully. 16:08 One of my favorite's baked ziti. 16:09 There you go. All right. 16:11 So we're going to get this started. 16:13 Okay. 16:14 And now I'm going to use this one. 16:17 And you're going to notice that as this heats up, 16:19 it's going to actually get a little like clumpy 16:22 and then it'll start coming together 16:23 and you'll see it's very stretchy. 16:25 And that's when we're going to actually put it in here 16:28 'cause this will be our mould. 16:29 Oh, this is the mould. This is going to be our mould. 16:31 Okay. 16:32 So for the mozzarella. Yep. 16:34 How did you learn to make this? 16:36 You know, I... 16:37 One of the hardest things for people to transition 16:40 to a plant based diet, 16:42 you know, many times they'll say, 16:43 "I can give up the meat." 16:45 But they can't give up the cheese. 16:46 You are so right. The cheese is the hardest one. 16:48 So although I'm not home often because we really travel a lot 16:52 but when I have the opportunity, 16:54 I really try to research and develop cheese recipes 16:58 and the reason why is because it is... 16:59 if I can find a cheese recipe that people can really, 17:03 you know, use as a great substitute 17:05 then I know that, you know, 17:07 that they will make some of those strides 17:08 to go into a healthier way of life. 17:10 Yes. 17:11 You know, it's a journey, every day we need to, 17:14 you know, really take things and try to transition, 17:19 you know, but they have to taste good again. 17:20 The cheese like you said, 17:22 that is hard for people to give up is cheese. 17:23 Sure. 17:25 And, you know, texture is a hard thing too, 17:26 that's why I like this recipe because we get the firmness, 17:29 but we also get the stretchiness 17:30 and that's what, you know, 17:32 a good mozzarella cheese is, 17:33 it has to be melty and stretchy, you know? 17:35 Yes. 17:36 On pizza, this must be amazing. It is. You just grate this. 17:38 Have you tried it on pizza? Yes. 17:40 It's delicious, it really is. 17:42 Okay. 17:44 It's now starting to clump up a little. 17:45 Yeah, you see how it is, it's getting a little stretchy, 17:47 but we're going to keep going 17:48 because we want to get it a little bit more together 17:53 and then we'll pour it right in and flatten it out and... 17:56 Oh, my. 17:57 So don't... 17:59 You don't have to worry 18:00 when you see it getting a little clumpy like that, 18:01 because that's what it needs to do. 18:03 Okay, so it's expected. 18:04 It's expected. That's right. Yeah. 18:06 So if you try that at home 18:07 and it's getting clumpy, don't panic. 18:09 No worries. 18:10 It needs to be clumpy. 18:11 Yeah. Yeah. 18:13 So here we go. 18:14 And she's just mixing it up and down. 18:16 And, you know, when you use cashews 18:18 especially in cheese, 18:19 they have such starchiness to them 18:21 that you really need to really stir well. 18:23 So this is something you want to pay attention to. 18:25 'Cause it will get stuck a little bit on the bottom 18:26 and you can see... 18:28 It's sticking to the side. Yep, as it thickens up. 18:29 Yes, it's getting thick, isn't it? 18:31 You're right. It is. 18:32 And once we get that there, 18:33 we're going to spread it right in that. 18:35 Oh, my. 18:36 I mean, are you from a big family? 18:39 I'm not, actually I have one sister. 18:42 That's it? 18:43 Yeah, one sister and it was just me, 18:44 and my mom, my dad, and my sister. 18:47 And so even my extended family is pretty small. 18:50 So I have a couple cousins and... 18:53 All right, here we go, you can see here. 18:55 Oh, I love the way that looks. 18:56 Yeah, but it's gonna firm up even more now, now that... 18:58 Even more. 19:00 But you can see the stretchiness, if you see. 19:01 You see, how cheese can be stretchy. 19:02 Oh, I'm gonna try this recipe. 19:05 So why don't we turn this off here. 19:06 Yes. 19:08 There you go. 19:09 And we're going to put this right in our mould. 19:11 Okay, that's some mould. 19:13 We can use any kind of bowl, 19:14 just make sure you put a little oil in it 19:15 just to make sure it comes out good. 19:18 So you want to do this pretty quick though 19:20 because you want to make sure 19:22 that you can kind of get it out there 19:24 before it starts... 19:26 Let's get a little more here. 19:27 Yeah, and on the sides. 19:29 Oh, yeah, I see it. 19:30 Right there. You have the good look. 19:31 I love the way it's stretchy. 19:33 Isn't that great? 19:34 So, just like cheese, like if it was melted cheese. 19:36 All right, what do you think, that should be good. 19:38 Yeah, that's good. 19:39 We'll put that back there 19:40 and we're just going to kind of, 19:42 sometimes if it starts cooling already, 19:44 I will just take a little bit 19:46 of that oil on my fingers 19:47 and press it down to make it the shape I want. 19:49 And the reason why, like I said I'm doing a square one 19:51 is 'cause I want to cube it for our next recipe. 19:54 Okay. 19:56 And actually this is going to go in the refrigerator, 19:59 you can pat that down a little bit more 20:01 if you need to, you know, make it nice and flat, but... 20:04 Keep it moving. That's right. 20:05 So we're going to move over here. 20:07 Okay, gonna go to refrigerator 20:08 and get the one that's already done, 20:12 ready to go. 20:13 So Carin will be back 20:15 from the refrigerator, here she is. 20:16 Here I am, and there we go. 20:18 And see how I cubed that already. 20:19 Yes, it's all cubed. All right. 20:21 So this is going to go into our next recipe. 20:23 Let me feel how this is. 20:24 Okay, I feel it, nice. Yeah. 20:26 So it has a little firmness. 20:27 But it actually has a meltability. 20:28 Yes. And that's the important part. 20:30 Beautiful. 20:31 Okay, let's go into our next recipe. 20:34 Okay, so this is our caprese salad. 20:58 Okay, we just did 20:59 the mocks-a-rella cheese, didn't we? 21:02 Yes. 21:04 Now we're going to do a salad, aren't we? 21:05 Yes, and we're actually going to use 21:06 the mocks-a-rella cheese in the salad. 21:08 This is going to be a caprese salad 21:09 which just really means tomato salad. 21:11 Oh, okay. Let's do this. 21:14 We're going to start, we have some tomatoes, 21:15 we just cube those up. 21:17 That's right. 21:18 We're gonna leave those in there. 21:19 But I want to get some basil, I'm going to slide over to you. 21:21 Let's do this. This is basil. 21:23 Yes, fresh basil. 21:25 And what I'm going to do is 21:26 I'm going to kind of ribbon cut it 21:27 so I'm going to roll it. 21:29 Let me move that out of the way here. 21:30 Was wondering when you meant ribbon cut. 21:32 I'm gonna roll it like this. It smells great. 21:34 Yes, basil always smells good. 21:35 And then I'm just going to... 21:39 make tiny ribbons. 21:40 Oh, look at that. 21:43 Okay, I'm gonna try this. 21:45 And the basil smells nice. 21:47 Oh, the aroma is amazing. 21:49 I love basil. 21:50 I wish you could all smell this. 21:52 Instead of television it could be smellyvision. 21:55 That's right. 21:56 All right, so see how we have those nice ribbons now? 21:58 Yeah. Oh, yeah. 22:00 So we're going to put that in there as well. 22:02 We'll put that last 'cause we're going to mix in. 22:04 Let's move that here. We'll mix in our cheese. 22:07 All right. 22:08 Let me get that out of there. 22:10 And our basil. 22:14 Oh, this looks amazing. 22:17 And just mix it. 22:18 We're just going to mix this all together. 22:20 This is very simple, you know. It is simple. 22:22 Like I said, simple, nutritious, and delicious. 22:24 Yes. So we need simple. 22:26 Yeah, exactly. 22:28 And this sure is nutritious. 22:31 Oh, that smell, I can't get over that. 22:33 The basil, I know, it's so good. 22:35 And the colors, I like the colors. 22:37 Green, the red, looks like they're white. 22:40 There we go. All right. 22:42 So then what we're going to do 22:44 is we're going to just make our dressing. 22:47 That is simple too. 22:49 We're going to use some olive oil. 22:51 Okay, let's do it. 22:53 A little bit of lemon juice. 22:56 And some salt. That's it? 22:57 That's it. That is it. 22:59 We're just gonna whisk that together, 23:01 getting that all incorporated. 23:03 And I'm just gonna pour it over the salad 23:05 and then we can actually put it in a nice bowl to serve. 23:07 What? 23:09 That's it. 23:10 And it doesn't take much time. 23:12 That's what I like. 23:13 That's the thing, you know, like I said, 23:14 the first word is simple, simple ingredients. 23:17 It should be as grown simply prepared. 23:19 So these are the most simple types of things, 23:22 are the most delicious and the healthiest. 23:24 All right, I'm just going to pour this on our salad. 23:28 Yes. Look at that. 23:31 And we're just going to toss it just lightly 23:33 to get that salad dressing. 23:35 You don't want to lose. 23:38 I am going to make this. 23:40 Look at me. 23:41 Everything you make, I'm going to make. 23:43 All right, 23:44 and why don't we take that bowl over here, 23:45 if you want to pass that to me. 23:47 Yes, here we go. 23:48 And then we can put that right in here. 23:49 Yes. 23:51 We've got a really nice fresh salad. 23:55 Oh, look at that. 23:57 You know this is nice for Sabbath, 23:59 you know, have something. 24:00 Exactly. 24:02 You throw it together in just a moment 24:03 and then you're done. 24:04 Big salad you could make. And so here we go. 24:06 And that is our... 24:09 Oh, this is absolutely amazing. 24:12 This is our... 24:14 What do you call this? 24:15 Caprese salad. 24:16 Caprese salad. Beautiful. Wow. 24:19 Well, we are going to go... 24:21 There's so much, so many... 24:23 The food is so amazing. 24:24 We're going to go straight to our next recipe. 24:29 Okay, so it's our rustic zucchini stew. 24:56 Oh, wow. 24:57 I'm looking forward to this. 24:59 Is it a stew? 25:00 This is actually, 25:02 well, it could be like a stewp, a stew soup. 25:03 Oh, stewp. 25:04 You can always add a little water into it 25:06 to make it a soup 25:08 or you can keep it kind of thick 25:09 and make it a stewp. 25:11 You know, vegetables have so much water in them 25:13 that they actually, the cooking process 25:15 is really what's going to make the broth here. 25:16 I'm only putting a little water in it 25:18 to start the onions. 25:20 Okay. 25:21 And actually that's what we're going to do right now. 25:22 We're going to put a little bit of water 25:24 and some onions. 25:25 Okay. Let's get that fire going. 25:27 That's it. 25:28 Little bit of water and then onions, here we go. 25:30 Okay, so... 25:31 Put the onions first. 25:34 And the way you slice them. 25:35 Is that just one whole onion? 25:37 No, that's actually two onions. 25:38 Two onions, okay. That's two onions. 25:40 And this is kind of a rustic recipe 25:43 so it's not, it doesn't have to be so finely chopped. 25:46 It's kind of like just something hearty. 25:48 And I'm going to add some water here. 25:49 Okay. 25:51 And we'll get that softening. 25:52 So we're just going to bring that... 25:55 And we don't need to cook them all the way 25:56 because this is actually going to cook 25:58 for about 20 minutes 25:59 when we once get our other vegetables in. 26:02 Okay. 26:03 So you have some fresh zucchini which you just cut in what? 26:07 Like a half moon. 26:09 And we just chopped some tomatoes, 26:10 I'm using some roma tomatoes. 26:12 But growing up in New Jersey 26:13 many people wouldn't know 26:15 that New Jersey is called the Garden State. 26:16 Yes, it is. It is the garden state. 26:18 I've always known it as the garden state. 26:19 That's right and, you know, 26:21 and most people think of New Jersey as North Jersey 26:23 with all the very like urbanized areas or suburban 26:26 but actually much of New Jersey 26:28 is a lot of farmland and a lot of... 26:30 It is. 26:31 Yeah, I come from South Central New Jersey 26:33 and so we lived right on the beach, on the coast. 26:35 Oh. 26:36 But a little bit west to us tons and tons of farmland. 26:40 So we have such great vegetables 26:42 and Jersey tomatoes 26:43 are an important summer crop for us. 26:47 So this is a recipe that my mom used to make. 26:51 And, and so my father loved this 26:53 so we used to have a garden every year. 26:55 And so we grow our tomatoes, 26:56 we grow our zucchini and everything 26:58 and we would just have the zucchini stew 27:00 like all the time in the summer. 27:01 Oh. 27:03 It's over, already smelling really good. 27:05 Yeah, you know, it's funny too. 27:07 I kind of just have made it a little healthier though, 27:10 you know, my mother being Italian, 27:12 olive oil, she would saute in a lot of olive oil. 27:16 But, you know, that 27:17 the fact is, is that number one, 27:19 when you put so much olive oil in there, 27:20 you really kind of drowned out the flavors of your food. 27:22 And also, you can't really monitor 27:25 how much olive oil you're using. 27:26 You're just pouring it in and, so... 27:28 What about garlic, can you put garlic in it? 27:30 Yeah, you can definitely put garlic in this recipe. 27:33 Like you said, you can make it your own. 27:35 Absolutely, absolutely. 27:36 Actually, I'm going to tell you 27:38 that my father used to like it with garlic. 27:40 Oh, he did? 27:41 Yeah, my favorite part of this is the seasoning, 27:43 it's the oregano, brings it all together. 27:46 So we're getting that going. 27:50 Just getting those onions soft and they just look like 27:52 they're just starting to soften up 27:55 so we can start with our tomatoes. 27:57 We're going to put those in next. 27:59 So you must have had a lot of tomatoes in your garden. 28:02 We did, tomatoes were... 28:03 We couldn't give them away. 28:05 There's so many tomatoes 'cause like I said, 28:07 it's people who don't know about New Jersey 28:10 don't know that we really have a lot of... 28:13 Garden state. Yeah. 28:14 Definitely, blueberries, corn, tomatoes are another big crop. 28:19 And we always had zucchini, that was one of ours. 28:21 So we're going to get these start cooking and softening up 28:24 and then we're going to put our zucchini in 28:26 and our seasonings 28:27 and that's all we really need to do for this recipe. 28:29 Now did you learn to make this from your mother? 28:32 I did. 28:34 My mother used to make it all the time. 28:35 And then my father like I said, 28:37 loved this recipe so he used to make it as well. 28:39 He loved it. 28:40 So when we had, 28:42 as soon as we had good fresh vegetables, 28:44 this was on our table all the time. 28:45 I love it. All right. 28:47 So I'm going to do is, 28:48 I'm going to put in our zucchini. 28:51 Great. 28:53 And, you know, really I put some measurements on here 28:54 but you don't really need to even measure. 28:56 You can put as much zucchini as you want, 28:58 as much tomato as you want, as much onion as you want. 29:00 That's true. 29:02 Depends on if you have a lot of people over for dinner. 29:04 Exactly. Double it. 29:06 Exactly. 29:07 So you don't need to be so precise with this. 29:10 Right, because like I said, it's with soups, 29:13 soups are one of the easiest things you can make. 29:15 It's really everything in the pot, you know. 29:17 Exactly. 29:18 So, now... 29:19 Now, do you go and... 29:21 When you're doing a program with a cooking class, 29:24 do you make this, 29:25 do you show them how to make this? 29:27 You know what? 29:28 I haven't done this although I did work in the diet kitchen 29:30 at the Wildwood Lifestyle Center for a while. 29:32 Yeah, when I was going to school, 29:34 you know, you know, 29:35 everybody works on campus in the ministry. 29:37 And so I was working in the diet kitchen 29:39 and I was also teaching the cooking classes 29:40 at the same time. 29:42 And I did do this for the... 29:44 At the diet kitchen a lot. 29:45 There was a nice light dinner, you know, no protein in it, 29:49 just nice, easy on digestion. 29:52 To have something for those who choose to have dinner. 29:56 Yes. And so we're... 29:57 You can put a vegetarian meat in there if you want? 30:00 You could. Sure. Yes. 30:01 This is again, you have to make recipes roll. 30:03 That's one of the things. 30:04 So I'm going to actually add now some oregano. 30:07 Oh, yes. 30:09 Miss Italian. Yes. 30:11 And I see, notice, 30:12 I did not put the olive oil in sauteing. 30:15 I know this. Yeah. 30:17 But I'm going to put the olive oil now. 30:19 And the reason why is because when we bring oils 30:22 up to a high temperature, 30:23 what happens is, 30:25 is that it kind of breaks it down molecularly 30:27 and actually can be a carcinogen. 30:29 So we don't want to actually heat our oil too much. 30:32 But if we put it in at the end, 30:34 see the temperature of this will not get that hot, 30:37 but it will cook down, 30:38 so it won't affect the integrity of the oil. 30:42 But at the same time, it will give it that silkiness, 30:45 that nice flavor of olive oil. 30:47 Yes, yes. 30:48 And again, if you're not sauteing it, 30:50 you get to really monitor 30:52 how much olive oil you want to put in. 30:53 So now what we're going to do, 30:55 now that this is all incorporated, 30:56 we're going to let this kind of just cook down 31:00 for about 20 minutes or so, 31:01 and then we'll have a great stew. 31:03 Okay. Wow! 31:05 Now that this is being cooked right now, 31:08 we're going to go to our next recipe. 31:12 And what is this called? 31:14 Okay, it's a spinach and walnut pesto pasta. 31:46 Oh, I'm so excited about this recipe. 31:49 This is a recipe 31:52 that you've made for a while, isn't it? 31:54 Yes, well, it's actually a spinach and walnut pesto. 31:58 And so we're going to mix that with some nice pasta. 32:00 Really Italian, isn't it? 32:01 Well, you know what? 32:03 Actually, traditional pesto is with basil and pine nuts. 32:07 However, I've kind of worked this recipe 32:10 a little differently. 32:11 And the reason why 32:13 is because we're going to use spinach and walnuts. 32:17 Oh, very good. So... 32:20 All right, let's go. What did you cook? 32:21 So I've already cooked some pasta. 32:22 But we're going to... Now this is a what? 32:24 What kind of pasta you use? I like what you use. 32:26 I'm actually today going to use gluten free pasta. 32:29 This is a gluten free pasta. 32:30 And I found a great brand 32:32 that actually holds up together. 32:33 Sometimes when you find different types of pastas 32:35 made with different types of flours, 32:37 they can sometimes be too mushy or too hard. 32:40 But the one that I've been using is been great. 32:43 Gluten free? Yes, right. 32:44 Love it. Love it. And is it a rice noodle? 32:46 It actually is a organic brown rice. 32:48 Organic brown rice. Yes. 32:50 Even better. 32:51 Okay, let's start this recipe going. 32:53 Sure. 32:54 We're going to need our spinach. 32:56 Okay, here we go. 32:57 Yes, we're going to put everything 32:59 in the food processor now. 33:00 We do we really need to add some spinach too, 33:02 so we don't have that up here, we have some walnuts. 33:04 Okay. 33:07 Maybe Ron could get us our spinach. 33:09 Yeah. 33:10 And I'm going to be using some of the parmesan cheese. 33:12 Oh, that we may! 33:14 Yes, this is that's why we made that first 33:16 so that we could use in some of our recipes. 33:18 Oh, wonderful! 33:20 I add a little salt here. 33:24 Some garlic. 33:25 Garlic? Okay. 33:27 What's an Italian dish without garlic? 33:29 Exactly. 33:30 Garlic and olive oil. And olive oil, yes. 33:32 It runs through our veins. 33:34 Yes, yes. 33:35 We have some, this is extra virgin. 33:38 First cold pressed olive oil. 33:39 Oh, so that's a good one. 33:41 Yeah, you know, the thing is about olive oil... 33:43 What? 33:45 Is that, you know, olives are pressed, 33:46 sometimes 30 times, 33:47 in order to get this much oil as they can. 33:50 They're to make money. 33:51 And so you want the first press, 33:52 the cold pressed. 33:54 Because then it doesn't compromise 33:55 the integrity of the olive 33:57 and you get the pure olive oil. 33:58 And then we have a little water. 34:02 Okay, so then let me go get the spinach really quick. 34:05 Okay. 34:06 And the spinach is going to give it 34:07 some really good flavor. 34:09 She said simple, nutritious, and delicious. 34:14 And that's what I like about her recipes. 34:15 It's absolutely delicious. 34:17 So here we go. 34:19 All right, we have some tomatoes too for later. 34:21 So this is baby spinach, 34:22 but if you buy like the pre-washed... 34:24 Oh, yeah. 34:25 Pre-packaged baby spinach. Yes, I've seen those. 34:27 A six ounce bag is exactly what we need. 34:29 Oh! Yeah. 34:31 So it works out perfectly. 34:32 We don't need... And don't they shrink? 34:34 You know what... Will you steam them? 34:35 Exactly, exactly. 34:36 But we're going to be chopping this up. 34:38 Okay, so it's different. 34:39 So it's going right into this food processor, 34:40 we're going to make it like, almost like a paste. 34:42 So we'll get it all in there. 34:44 Very good. Thank you. 34:45 All right. 34:49 All right. 34:51 So we're going to just pulse this 34:53 until everything gets together. 34:56 Okay. 34:57 Oh, nice. 34:59 And all comes together and becomes 35:01 a really beautiful vibrant green, doesn't it? 35:03 Wow! Yes, nice fresh ingredients. 35:08 All right, that's it. 35:09 Can you imagine? No! 35:11 That is how simple that is. 35:12 And you know with pesto, 35:14 you can make it as chunky as you want 35:15 or as smooth as you want. 35:16 I like it with a little texture, so. 35:18 Yes, yes. 35:19 So that's how... 35:20 Let's get this off. See? 35:22 Oh, look at that! 35:23 Absolutely beautiful. Great. 35:24 So why don't we drain our pasta, 35:26 we've already oil that up and we can... 35:28 Oh, no. 35:33 Here we go. We're gonna drain it. 35:34 You want me to do that? Go ahead. 35:36 I can go do that. 35:37 We can actually turn down our zucchinis too 35:38 because that's done as well. 35:40 Okay. 35:42 Here we go. 35:43 Oh, this is such a nice recipe 35:46 that you could use summer, winter, 35:48 anytime of the year. 35:50 And if you have children 35:51 and you want something good for them 35:53 that's nutritious, try it on them. 35:56 I am sure that they are going to like this. 35:59 So this is just, I like this is. 36:02 It's for any size family. 36:05 And you could double your recipe, 36:07 you could make it small if it's just, 36:09 you know, two of you, so. 36:12 And in these days, 36:13 we just don't have time to make a big meal. 36:16 But her ingredients, 36:18 her recipes are absolutely amazing. 36:21 So look at that. All right. 36:23 So we've just got some pasta now. 36:24 And I'm going to mix in some of our pesto. 36:27 This makes more than enough. 36:29 So you know what's nice about pesto, 36:30 you can freeze it and you'll always have it. 36:32 You could just take it out, get defrosted on the counter. 36:35 And in a little while not too long, 36:36 it'll actually, you know, defrost and ready to go. 36:40 And by the time you boil your pasta, 36:43 you'll have it and it'll be all good, so. 36:45 Look at that! 36:47 So let's mix this and see how... 36:50 My Miss Italian cook. 36:54 Now tell me you have a cookbook? 36:57 I don't have a cookbook yet. 36:58 You know, I'm working on a cookbook. 37:01 But because my children are going to school 37:03 and traveling so much, 37:05 and also, you know, 37:06 teaching at the lifestyle center. 37:08 Between the three of those things, 37:10 I have not been able to finish a cookbook. 37:12 But I have a lot of recipes that I'm working on, 37:15 to finalize for to put in a nice cookbook, so. 37:18 Yeah, you absolutely need a cookbook. 37:21 All right. 37:22 So you're stirring it up? Yeah. 37:23 And then what I'm going to do, 37:25 is I'm just going to add now, some fresh tomatoes. 37:28 Now these because of the heat of this 37:30 is going to soften them a bit, 37:31 and it's going to give a nice freshness. 37:33 You don't need to cook these tomatoes. 37:34 You just need to mix them in. Oh, okay. 37:36 So, and it gives a little color too. 37:38 Yes. So... 37:40 Oh, that's beautiful! 37:42 Speeding. Oh my! 37:44 Let's... Smells great. 37:46 Now we're going to turn this down 37:47 because this is done now. 37:49 Oh, we have the stew. Yes. 37:50 And anyway, there we go. 37:52 That is our... 37:54 Oh, absolutely amazing. 37:56 We can top that with a little bit more parmesan. 37:58 Oh, yes, yes! Yeah, definitely. 37:59 Then that's our pesto. 38:02 And see we have plenty left. 38:03 We can actually make another meal out of it. 38:04 Oh, yeah. 38:06 So we can put that right in the freezer. 38:07 That's right. But we have our stew ready. 38:08 Would you like to try a little stew? 38:10 I want to try it. Excellent. 38:11 I know you'd say. I know you want to try it too. 38:13 So... 38:14 That's why you got to get this recipe. 38:16 You got to get there. 38:18 It's gonna be amazing. I can tell. 38:20 It's just has a nice... Okay, just a little. 38:22 It has a nice freshness. 38:23 Let me give you little bit of the broth. 38:25 She's a real Italian. Look at the heavy handed. 38:28 I like to give you a lot fruits to eat. 38:30 And we're going to put just a little bit 38:32 of the parmesan cheese on top. 38:34 Again that's multipurpose parmesan, right? 38:36 We've used it for so many recipes. 38:38 Exactly. All right. 38:39 And have a spoon here for you, so I hope you like it. 38:41 Okay. Be careful, it's hot. 38:43 Oh, yeah, it is. 38:44 All right. Now I'm going to try it. 38:46 I know you at home are saying "Oh, I wish I could try it." 38:50 You can. Okay. 38:51 Here we go. It's a little warm. 38:54 And I got the onions and the tomato. 38:57 Let's cool it off a little. 38:59 Okay. 39:09 Oh! 39:11 This is delicious! 39:13 Okay. 39:14 I'm gonna take one more, okay? 39:18 One more. It's just, it's so good. 39:21 And like you said, nutritious. 39:23 That's right. 39:25 Although... 39:30 I will finish this later. 39:32 I guarantee it. 39:33 Okay, let's go on to our last recipe. 39:39 It is? 39:40 Our carob hazelnut mousse. 40:05 Oh, this is going to be amazing again. 40:07 All right. 40:09 Again, simple everything in the blender. 40:11 You can't beat that, right? You can't beat them. 40:14 People are always rush, rush, rush 40:17 to make good nutritious food. 40:19 They want everything, as I mentioned, quick, fast, 40:22 but this is quick and fast. 40:24 Exactly. But nutritious. 40:25 This is great. 40:27 If you, somebody calls and say, "Hey, I'm coming over!" 40:28 You can make this 40:30 and just stick in the refrigerator for an hour 40:31 and by the time dinner is done 40:33 and you're serving dessert, it's done. 40:34 So it takes about a two minutes to make. 40:37 So we are using today? What is that? 40:39 Hazelnuts, 40:41 which are also sometimes called filbert nuts. 40:42 Oh, really? Yes. 40:43 And I've actually roasted these. 40:45 I put them on a baking pan in an oven about 350. 40:48 Yes. 40:49 And I just shook them around a little bit 40:51 every once in a while for eight minutes 40:52 and it comes to me a nice toast on them. 40:54 Oh, very good. 40:55 So roasted hazelnuts. 40:57 We're going to use today 40:58 some coconut milk for that ingredient. 41:00 Oh, my favorite. 41:01 I love, love, love coconut milk. 41:02 That's might be islander in you, right? 41:04 It's my Caribbean blood. 41:05 That's right. 41:06 Coconut milk. 41:08 And then we have some carob powder. 41:10 Now carob is a chocolate substitute. 41:12 Yes, yes. 41:14 Yeah, actually very nutritious though. 41:15 There's a lot of health benefits to carob. 41:17 You know, this is very interesting, 41:18 something about carob. 41:20 What is it? 41:21 You know, when we think of John the Baptist, we say 41:23 "What did John the Baptist eat in the wilderness?" 41:25 Yes. What was it? 41:28 It was carob 41:29 but they had another name for it. 41:31 Locusts and wild honey. Locusts and wild honey. 41:32 That's right. Exactly. 41:33 And you know, it's funny that I always think, 41:35 you know, people say "Oh, locust. 41:36 I didn't had a bug." 41:37 But John the Baptist was a vegetarian. 41:39 Yes. 41:40 So if you go back, 41:42 carob is actually the locust bean. 41:44 So that's why, it's from the locust flower, 41:45 a flowering shrub, actually. 41:47 And so, John the Baptist had a sweet tooth. 41:49 That's what we found out. 41:51 John the Baptist had a sweet tooth. 41:52 Yes, it's all right. 41:54 So I'm actually now, I warmed up some dates 41:55 with a little warm water to soften them. 41:57 It just blends a lot nicer. So... 41:59 So how did you get the dates to be so small? 42:02 Actually chopped them. 42:03 You know, I pitted them and chopped them. 42:04 You can just slice it open, 42:06 take the pit out and then chop, chop, chop. 42:07 Oh, very good. 42:08 So we're gonna stick that right in there. 42:10 That's gonna be our sweetener. 42:11 If you see here, we have no refined sugar 42:13 in this recipe whatsoever. 42:14 We're using some dates, which are high in fiber. 42:16 We have a little vanilla flavoring, 42:18 and just a pinch of salt. 42:20 Oh, yeah. 42:22 Now guess what? Okay, here we go. 42:24 This is all we need to do. 42:26 We need to blend this again. 42:27 You have the nuts in there, 42:28 so again, we're going to try to blend this for about, 42:30 you know, 30 seconds to a minute. 42:33 So we'll start here. Make sure he's on low. 42:36 And... 42:47 Here we go. 42:48 All right. 42:49 So again, you wanted to make sure 42:51 you blended enough 42:52 so you don't have any grittiness 42:54 'cause nuts tend to be a little gritty, 42:55 unless we really blend it well. 42:57 So it's kind of like, you know, 42:59 or why I did this recipe for the show 43:01 was because I wanted to keep with the Italian theme. 43:03 And Nutella is such a very famous 43:07 Italian hazelnut chocolate. 43:09 So this is going to be our substitute for Nutella. 43:11 Very good. So watch this. 43:13 All we do is... You pour so creamy. 43:14 We're going to pour this in and refrigerate. 43:18 What? That's it. 43:19 We're done. Beautiful! 43:21 Oh, yeah, might as well put it in that one. 43:23 That's right. 43:24 Have two of them there. 43:26 It sure smells good. 43:29 If you like chocolate and you like hazelnuts, 43:32 you're going to love this recipe. 43:33 So there we go. Look at that. 43:35 And once you firm it up, 43:38 you can actually, I can put these on. 43:39 Now actually, I'm going to just... 43:40 Now what is that? 43:42 This is just some chopped hazelnuts. 43:43 Oh! 43:44 Little bit just for a little extra crunchier. 43:46 Crunchy, yes. 43:47 And we want to put 43:49 a little chocolate on there too. 43:50 So we're going to use our carob, 43:51 have a little bit. 43:53 Oh, look at that! 43:54 That chocolaty flavor. 43:55 Oh, beautiful! 43:57 And there we go. 43:58 And that's our carob mousse. 44:00 So all we need to do now is just refrigerate it. 44:02 And you can refrigerator about an hour and it's done. 44:05 We're done with this recipe. 44:06 It's that simple! 44:07 That's simple. That's a simple. 44:09 Simple, nutritious and delicious. 44:10 And delicious. You got it. 44:12 That's what our motto is. 44:13 So we'll put this right back in, 44:14 right into the refrigerator. 44:16 Yes. Oh! 44:18 You are going to want to make her recipes. 44:21 You have to go to the website, 44:22 you can get the recipes from there, 3ABN's website. 44:25 And I'm so looking forward to trying it on my husband. 44:29 He likes delicious food. 44:31 And what I like about it, 44:32 you mentioned it simple, and I like... 44:34 That's great. 44:35 Most people like things that are simple, 44:37 'cause we don't have time. 44:38 And so tell me about Light Ministries? 44:42 Sure. 44:43 You have been with them for a while now 44:45 or is it kind of recent? 44:47 Very recent, actually. 44:48 My husband and I became 44:49 the North America Directors for Light, just this year. 44:52 Wow! How exciting! Yeah, the beginning of 2018. 44:54 Oh! Yeah. 44:56 How is that going now? 44:57 You go to churches, 44:59 where you're invited and you put on 45:01 these wonderful cooking demonstrations. 45:02 Well, we do cooking demonstrations, 45:04 but that is not really our first purpose to go. 45:05 Oh, tell us, what is it? 45:07 We actually go 45:08 and we do trainings for churches. 45:10 And what we do is we train them 45:12 to use health evangelism as a tool 45:14 to reaching people for Jesus. 45:16 You know, that's the right arm of the message, 45:18 health evangelism. 45:19 That's right. 45:21 Reach them through the food, healthy nutritious food. 45:24 And they're ready for the Word of God. 45:26 That's right. 45:27 And you know, we go and we don't charge anything 45:29 to do our presentations. 45:30 If somebody... Oh, you don't? 45:32 Sure, if somebody calls, we go, 45:33 like I said before, have car, we'll travel. 45:35 So... 45:36 You do take donations because... 45:38 We do, of course. 45:39 You are a ministry that's... Exactly. 45:40 You know, you're on your own self-supported ministry. 45:42 That's right, exactly. So, yes. 45:44 But we, it's just been an amazing journey. 45:46 You know, we started, we went to India in January, 45:49 and then 'cause actually, Light is a worldwide ministry. 45:53 We've been in over 90 countries 45:55 and I've trained over 25,000 people 45:58 to turn certified in health evangelism. 46:00 Oh, this is wonderful! 46:02 Now you have a sister. 46:05 I do have one sister. Yes. 46:07 You said she's in Tennessee also. 46:09 She is. You know what? 46:10 She was in New Jersey, up until about six months ago. 46:13 Oh, wow! And not even five months ago. 46:14 And while we were in Ecuador, my sister moved to Chattanooga. 46:18 So she's living in Tennessee, 46:19 now just about 15 minutes away from Wildwood. 46:21 How exciting! It is! 46:23 Specially, when it comes to cooking, 46:24 Oh, that's true. 46:25 And we're, you know what, she's my only sister. 46:27 So you know, it's nice to have family around. 46:29 Is she younger? She is. 46:30 She's a couple years younger to me. 46:32 Oh, so does she cook also? 46:34 She does but she doesn't have the passion as I do. 46:37 She doesn't cook. 46:38 She does it for necessity. Yes, yes. 46:40 And she's a great cook, by the way. 46:41 She is a great cook, 46:42 but I don't think it's her passion. 46:44 Oh, okay. 46:45 So you were telling me about a time 46:46 when she came over, you were cooking up a storm? 46:49 Well, you know what I was doing? 46:50 I was putting it all these recipes together 46:52 and I did them on a Friday, morning and afternoon. 46:55 And then she came over after Sabbath, 46:57 after church and tried everything. 46:59 And she said, "These are amazing!" 47:01 And she said, "These are the ones 47:02 that you should do for the show." 47:04 And guess what? 47:05 The Italian, you know, Italian made simple 47:07 on my sister's recommendation. 47:08 Praise the Lord! 47:10 And what I like about you 47:11 is you and your husband are a team, aren't you? 47:13 Yes. 47:14 We knew that the Lord was calling us 47:16 as a ministerial team to go minister to others. 47:19 And so when we knew that calling 47:20 that we were going to work together, 47:22 that we made the decision to say, 47:24 "Lord, it's in Your hands." 47:26 And we both left very lucrative careers, 47:28 and pretty much sold everything. 47:30 You know, 47:31 one of the most powerful quotes I heard was, 47:36 when I was trying to make a decision to leave a job, 47:39 which I was really, 47:40 seven years too young, too early retire. 47:43 So I was my age. 47:44 I didn't have the age to do that. 47:46 So what I did was when I was praying about it, 47:48 I had heard, 47:49 we took our children to a Bible play. 47:51 And it was about Samson. 47:53 And Samson's father's talking to Samson. 47:55 And he says something and it stopped me in my tracks. 47:57 He says, "You know, son 47:59 without risk, there is no faith." 48:02 And when I heard that, I said, 48:03 "Lord, You're speaking to my heart." 48:05 Because I was worried, how are we going to, 48:06 you know, make it, you know, 48:08 I'm leaving a job and can't retire yet," 48:09 and all this. 48:11 And you know what? 48:12 It has been, 48:13 God has taken care of our every need. 48:15 It is more than our every need, our wants and our needs. 48:18 He said, "I will supply all your needs." 48:19 And He does. 48:21 And so for people who are wondering, you know, 48:23 if they can, you know, go into ministry, 48:26 I'm going to let you know that 48:27 it was the best decision of our entire life. 48:29 Pursue your dreams, your goals. That's right. 48:32 There's many people out there 48:33 that are not pursuing their dreams and goals. 48:35 And Carin, this is what you're doing. 48:37 You're pursuing what the Lord has put into your heart. 48:39 Yes. 48:41 You're going straight forward, aren't you? 48:42 Amen. Yes, we are. 48:43 You know, we are full force for the Lord, how's that? 48:45 And you know, we have such a great balance 48:47 because when we're not on the road, 48:49 which is not too often, 48:51 but when we're not on the road, 48:52 we are at the Wildwood Lifestyle Center. 48:53 Oh, yes. 48:55 And the Wildwood Lifestyle Center really, 48:56 where many people come for good health, 48:58 for even disease reversal, and disease prevention. 49:01 And you know, we see miracle upon miracle every day. 49:03 I'm sure you do. 49:04 We do. It's amazing. 49:06 So that is so encouraging. 49:07 And we can take those stories and we share them with churches 49:10 as we minister to the needs of the churches to 49:13 and it's just an amazing walk the Lord has given us. 49:17 Oh, praise the Lord! 49:19 I mean, Carin, I am excited about your recipes. 49:23 They are amazing. You made this delicious. 49:27 What is this called? 49:28 It's a hazelnut carob mousse. 49:32 Hazelnut carob mousse, which I'm going to taste. 49:35 You should taste that. 49:36 Really, quickly to see 49:38 if I'm going to hear the bells, ding-dong. 49:40 Here goes. 49:46 And I love the crunch. Right. 49:48 Just fill a little bit of nuts on it, right? 49:50 Absolutely delicious. 49:52 And you are going to want to try this yourself. 49:55 And you, does the Lord give you these recipes? 50:00 How do you get these recipes? 50:01 You know, it's really just sometimes 50:03 I get something in my mind 50:05 and I start doing the research and finding 50:06 how I can transition my home recipes 50:09 and things that I love into healthier options. 50:12 And really, for people who really want 50:13 to try transition to a more plant based diet. 50:16 It's simple, isn't it? 50:17 It is. You saw. 50:19 You know, simple, nutritious, and delicious. 50:21 That's right. Okay. Thank you. 50:23 Well, we're going to go to a break 50:25 to show how you can get in contact with Carin. 50:30 Stay tuned. 50:33 Light offers short courses 50:35 in medical missionary work at your church, 50:38 online or at a Light School nearby. 50:41 These courses are designed 50:42 to train missionaries with the knowledge 50:44 and practical experience necessary 50:46 in order to minister to the needs of communities 50:49 and individuals physically, mentally and spiritually. 50:53 To find out more about their different packages, 50:55 visit their website, LightingTheWorld.org. 50:59 That's LightingTheWorld.org. 51:02 You may also call them at 51:03 (706) 820-9804. 51:07 If you prefer to write their mailing address is 51:10 LIGHT, PO Box 58, 51:13 Wildwood, Georgia 30757. |
Revised 2019-09-12