Participants:
Series Code: TDYC
Program Code: TDYC190003A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:19 Removing pain 00:24 Lord, let my words 00:30 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:46 I want to spend my life 00:51 Mending broken people 01:08 Hello, and welcome to another 3BN Today program. 01:11 I'm Jason Bradley. 01:13 And here with me is Nicole Braxton. 01:16 And, Nicole, tell us 01:17 a little bit about yourself and what you do? 01:20 Yes, well, I'm so excited to be here today. 01:23 So I am the founder of Around the World in Seven Days 01:26 and R.O.C.K which stands for Restore Our Community Krew. 01:29 We're a local ministry in the Metro Detroit area. 01:32 And our goal is to share a message of health 01:35 and restoration with the community. 01:37 We do it through wellness workshops and food production. 01:41 So those are our two main things, basically, 01:43 just really combining this message of health 01:46 with biblical principles 01:48 and how we can be whole combining the both. 01:51 Okay, we actually have a picture 01:53 from one of your events that we're going to put up, 01:55 so we can take a look at that. 01:58 Nice, now what is going on here? 02:00 What event was this? 02:02 So this was actually our first pop up restaurant 02:06 that happened in, 02:08 in downtown or in midtown Detroit. 02:10 It was a huge success by God's grace. 02:13 And it was actually a miracle. 02:15 When we first started out with the event, 02:17 we had about four reservations for a space 02:22 that was meant to seat a lot more. 02:25 And so I was contemplating, I was like, "God, 02:27 do you really want me to go forward with this? 02:29 I don't know, like, 02:30 I want to share a message with the community, 02:32 but we only have four reservation." 02:33 So I was thinking, you know, 02:35 I can't imagine a big room being empty, 02:37 so maybe I should cancel it. 02:38 But as we got closer to it, the week of... 02:42 The actually the following week, 02:45 after we had four reservations, 02:47 I prayed and someone called and they asked for seven. 02:50 And then after that it actually went to 76. 02:55 And we actually had to go from one location to another 02:58 because we sold out the other one. 03:00 So it was just a huge, that, 03:01 that's to me is a community event. 03:05 Pop up restaurant that just really was evidence 03:07 that God was moving and working alive and well. 03:10 So, yeah, that's for the event. 03:12 From four to seven to seventy. Yeah. 03:13 And I'm so thankful for everyone 03:15 that helped put that event together. 03:17 I mean, it takes an army so, very thankful. 03:20 Have you always been big on the community? 03:22 I really, I just think there's such huge power 03:25 about community and which is why 03:27 I love this Thanksgiving episode. 03:29 Because when I think of food, 03:31 I think about, you know, 03:33 bringing people together around something that's delicious. 03:36 I love food. Oh, yeah, I too. 03:37 You know, and so, so one of the things 03:40 I like to do with communities, 03:42 we do like different workshops, 03:43 churches will have us come and do wellness workshops 03:46 and new thing that really now is millennial workshops, 03:49 like how to cook quickly on the go. 03:52 So that's one of our thing 03:54 really to attract the millennial 03:55 so that's what I like to do it 03:56 in the community myself, so... 03:58 That's awesome. 03:59 Well, you're no stranger to 3ABN. 04:00 You've also hosted Creative Cooking on Dare to Dream, 04:03 the second season of it. 04:04 And so, I've had the joy of tasting your food. 04:07 I'm looking forward to tasting 04:09 what you're going to be making today. 04:11 Well, I'll be assisting, 04:13 but what you'll be making today, 04:16 I planned on tasting, but we'll work it out. 04:18 We'll work on it. 04:20 Tell us what we're going to be making? 04:21 So today we're going to be making stuffing casserole, 04:25 creamy squash soup. 04:27 We will also be making 04:30 the turkey pot pie, asparagus, 04:35 and we're going to finish our meal off 04:37 with a sweet potato casserole. 04:39 Oh, that sounds amazing. 04:41 That sounds amazing. 04:42 So what's in our first recipe? Okay. 05:07 Oh, I'm looking forward to this. 05:09 So where do we begin with this recipe? 05:12 Okay, so I'm really excited 05:14 because we're going to start 05:16 with one of my favorite ingredients 05:18 which is an onion. 05:19 I guess it gives you so much flavor 05:21 and it is really good for you as well. 05:24 So I'm going to start off with the onion, 05:26 I'm going to cut off, you know, the ends. 05:30 Okay. 05:34 And then, after you peel it and then I'll cut down as well. 05:39 And then I just like to make little slits. 05:42 And cut into the onion. 05:47 Well, you do that a lot faster than I can. 05:52 I just, you know, 05:54 if, when you make different slits on it too 05:56 and you go in the inside, it helps to make it quicker. 06:00 So now, we can chop it into multiple slices or pieces. 06:05 Right. 06:08 All right, so then we're going to chop this onion. 06:11 And for the next ingredient, we're going to use celery. 06:15 Okay. Which we have some right here. 06:16 So what we can do is heat up our skillet. 06:18 Okay. 06:22 Now, do you want it on high heat or low? 06:24 You can do like medium heat, medium to medium high. 06:28 Gotcha. 06:33 All right. 06:34 Okay. 06:36 Now, we're going to put 06:37 a little bit of the vegan butter 06:40 and also if you have a spoon, that'll be great. 06:45 So for me, Thanksgiving, 06:47 like I was telling you is like a really big time 06:50 for our family, we get together, 06:52 eat a lot of good food. 06:54 And I like stuffing and this dressing recipe 07:00 because it's filling, it's quick, it's simple, 07:04 especially for someone that's on the go, 07:05 doesn't want to spend a lot of time. 07:07 I like this for that. 07:08 So right now, you're letting the butter melt 07:10 which is great. 07:13 And you can put your onion in here as well. 07:16 Yeah, I love Thanksgiving. 07:19 Family gets together, 07:21 you get to eat a lot of great food. 07:23 Yes. 07:24 Yeah, we gonna put the onion in there. 07:25 Yeah, we can put it in here. 07:27 Oops. 07:29 Leave it to me to make a mess. 07:30 No worries at all. 07:34 All right. 07:37 Good. There you go. 07:39 And so the next ingredient is the celery. 07:42 Okay. 07:49 It looks like a staple at your house. 07:51 You know, I love this during the holiday seasons, 07:54 whether it's Christmas or Thanksgiving. 07:57 So the great thing about the celery 08:01 is that it has like anti-inflammatory properties. 08:04 So it's good with that and it's very low calories. 08:09 So, for me eating things like this 08:12 and eating more plant based has really helped me to grow. 08:15 So one of the things that I like to share it 08:17 with my talks is that, 08:18 you know, health is a journey. 08:20 And so, dishes like this help along the journey 08:23 because it's not really labor intensive. 08:26 But, yeah, so this is one of my favorite dishes. 08:30 And do you just let it sit or do you stir? 08:32 Just let it simmer for a little bit. 08:33 You want to let it crisp. 08:35 And to season it, we're going to use a little bit 08:38 of the vegetable broth. 08:40 Okay. 08:42 So you can start pouring. Yeah. 08:47 That's good. 08:49 All right, so now what's going to happen 08:51 as the onion and the celery is going to start to take 08:55 on the flavor of the vegetable broth, 08:57 so it gives it a nice seasoning. 08:58 You have to put a lot of different things in it, 08:59 just kind of like your one stop shop, 09:01 which I love. 09:02 Nice, yes. Yeah. 09:04 So you can give a little stir. Okay. 09:09 So what's your favorite Thanksgiving dish? 09:11 Um, me personally, I love, I love collard greens... 09:15 Collard greens. 09:16 I really love collard greens, so I like macaroni, 09:19 like mashed potatoes, dressing, the stuffing. 09:25 I just love food. Yeah. 09:26 I'm a foodie at heart. Me too. 09:30 Um, so, and also to like so you can, 09:33 can you smell it a little bit there? 09:38 Isn't that great? 09:39 The aroma is so good. 09:40 So it just starts taking on the different flavor 09:44 and seasoning of the vegetable broth. 09:46 And so as that is going, 09:47 we're going to add the stuffing mix. 09:52 So we'll pour that in there, and you get you can actually... 09:54 All of it or...? 09:55 Yeah, you can pour all of it in. 09:56 And then you can actually kick up the heat a little bit. 09:59 Okay. 10:04 Let's see here. 10:08 Perfect, so you want to get it to sizzle. 10:11 And then now you're going to add 10:12 more of the vegetable broth. 10:14 All of it or...? 10:16 I'll tell you when to stop, yeah. 10:17 Okay. 10:25 All right, that's good. All right. 10:27 So you just gradually 10:29 are pouring the vegetable broth in, 10:30 so that you make sure that it's able to be... 10:33 If you can give that a stir, so that the, 10:37 the stuffing casserole of a stuffing mix 10:40 can be able to absorb it gradually. 10:42 So you just stir that all together, 10:44 you'll get to the bottom of the pan. 10:46 This is nice, because it's like, you said, 10:48 it's really just layers the flavors. 10:50 Yeah, I really like it. 10:51 And so, by getting the herbal seasoning 10:54 from the pack, 10:55 it also does seasoning for you too, 10:57 so you don't have to buy all these different ingredients, 10:59 the ingredients and the different seasonings 11:01 that are listed are for additional flavor 11:03 if you want to add something more, 11:05 but it's kind of like your one stop shop. 11:07 Got you. 11:08 Perfect for a millennial or someone 11:09 who wants to cook on the go. 11:11 That's right. 11:12 Or if you got a whole bunch of other dishes to prepare 11:15 for Thanksgiving if nobody else is doing the cooking. 11:17 Yes. There you go. 11:18 Simple at its best. 11:20 I like to work smarter. Yes. 11:24 So that is a great one. 11:26 So you just keep stirring that. Okay. 11:28 It's going really well. 11:29 You can reduce the heat a little bit. 11:30 I think it's starting to... 11:33 All right. Yes. 11:36 All right, so the other additional thing 11:38 that's actually unique 11:40 that is not in a lot of stuffings is cornmeal, 11:43 and cornmeal is great 11:45 because it has a lot of nutrients in it. 11:49 And it also is has protein 11:52 as well as carbohydrates in the cornmeal. 11:54 So it's just really packed with nutrition. 11:57 It's gluten free which is nice. Yeah. 12:01 So what you can do with this, 12:02 so what I like to do is make a little pocket. 12:05 Okay. 12:06 I like to make a little pocket or just move aside... 12:10 Okay. 12:11 Some space on the pan 12:14 and just so that you can see it. 12:18 Just kind of made a little space right there. 12:20 And so now I'm going to put the cornmeal inside. 12:23 Okay. 12:26 And I'll add vegetable broth. 12:30 And then stir that together. 12:31 Just in its own little... Yeah, just in its own little... 12:34 Little layering there. Yeah, stirring that. 12:36 So it just makes a nice like mush. 12:39 And there you go. And then now mix it in. 12:41 Okay. 12:43 I'm gonna turn this way. Yeah, sure. 12:46 I'll try not to make a mess here. 12:48 Yeah. Smart. 12:51 And then you just fold like, yes, just like you're doing, 12:53 you're folding it over. 12:54 So all of the flavors are combining 12:57 and becoming one which is nice. 13:01 And then as you keep doing that, 13:03 I'm going to pour a little bit more of the vegetable broth 13:05 and finish it off. 13:09 Nice. 13:11 All right, so that is all of that, 13:13 and then we're going to add this 13:15 one of my favorite ingredients. 13:17 What is it? 13:19 I can't wait to tell you about it. 13:21 It's used often in the restaurant industry, 13:24 and it's something today we're going to use at home, 13:26 you may have heard of it. 13:27 It's this thing. 13:28 You know, a lot of times people are talking about 13:31 combining ingredients 13:33 and they have maybe different fillers 13:35 when it comes to vegan food. 13:38 This is a low cost... Okay. 13:42 Quick, effective solution for combining things 13:47 as it's looked at as an egg replacement. 13:49 Oh, really? So are you ready? 13:52 I'm ready. Are you sure? 13:53 I'm positive. Okay. 13:55 So now basically what it is, is... 14:00 You ready? 14:03 What you got? Okay. 14:04 So, what we have is chickpeas. 14:10 So this is actually the liquid from chickpeas. 14:12 Really? Yep. 14:13 So you take a can of chickpeas, 14:15 you take the liquid from the chickpeas 14:18 and then you'll take a fork. 14:20 And you just do this 14:23 until you start to see foam forming. 14:27 So that's, that aquafaba stuff? 14:29 Yeah, so you can... 14:30 The type of density that you did, you see, 14:33 just like you would have, if you were to make eggs. 14:35 Do you see how it foams at the top, like that? 14:39 So, if you continue to whip this, 14:42 this in also can turn into a meringue. 14:44 Oh, okay. 14:46 So this is a really good replacer 14:49 and we just wanted to be a binder, 14:51 we don't want it to turn to anything else, 14:52 you can take that off the heat. 14:54 Okay. 14:56 And now we're going to put it in a nonstick pan 15:01 or baking pan. 15:03 Yeah. Nice. 15:04 Okay, so I'll put this over here. 15:07 Okay. 15:09 And now, we will layer this, 15:13 so you want to have your nonstick pan, 15:15 and then you'll go ahead and put this in there. 15:17 This is gonna be the interesting part here. 15:19 Yes. Watch yourself, it's hot. 15:21 Okay. 15:24 I did not want to burn anybody. 15:27 You or me. 15:29 Well, I appreciate that. 15:32 Do you see how this is just like smooth and that... 15:35 It's the, what I like about that 15:37 is that we're going to bake it 15:38 and then I'm going to let crisp, 15:40 you know topping, 15:41 but still warm and delicious, and smooth in the inside. 15:46 Okay. I see. 15:48 Well, we're getting it in there without spilling any of this. 15:50 Yeah, there you go, skills, skills. 15:53 Thank you. No problem. 15:56 Okay. All right. 15:57 So now, I'm going to pour about... 16:01 As pour the portion of the aquafaba 16:04 into the mixture. 16:06 Mm-hmm. 16:12 Okay. 16:13 And then do you stir that? Then you'll stir that. 16:15 Mm-hmm. 16:18 Stir that in, just mixing the aquafaba right now 16:20 and making sure all of the ingredients 16:22 are getting that, this is a good binder. 16:25 Gotcha. 16:27 Perfect. 16:31 All right. Perfect. 16:33 All right. And so now... 16:35 I'll let you work on the presentation part then. 16:37 And so, I like to layer and it just depends on like 16:40 what you like, if you want it to be all one layer, 16:43 you can smooth it down just like this and bake it. 16:47 If you'd like it to be a little crispy or just, you know, 16:49 like rough around the edges, then you can, 16:51 you don't have to smooth it down. 16:53 Gotcha. 16:54 So we're just smoothing it down. 16:56 And then we'll pop that in the oven? 16:57 Then we're gonna pop this in the oven, 16:59 and for about 15 to 17 minutes on 375 degrees. 17:04 All right. And you're done. 17:06 So we'll go ahead and put that in the oven 17:08 and start on our next dish. 17:12 Lovely. 17:13 What is our next recipe? 17:14 Our next recipe is creamy squash soup. 17:20 The recipe calls for: 17:39 So we have the creamy squash soup. 17:41 Now, I see we have some nice, 17:43 what looks to be natural ingredients here. 17:46 Where do we start mixing all this together? 17:49 Yes. So I'm starting off. 17:51 If you could heat up the pot. 17:53 Okay, you want it on low-medium? 17:55 You could do medium. 17:57 Medium? Okay. 17:59 So now we're going to use... 18:01 The cool thing about this, you know, 18:03 you can either use an olive oil, 18:06 like an extra virgin olive oil. 18:09 I like cold press because it's less, 18:12 it has less of a process. 18:16 Right, it's less processed, so it's better for you. 18:18 Exactly. 18:19 But then there is this new movement 18:20 to where it's like less oil if at all. 18:24 So one of the things I like to try doing 18:26 is cooking with water. 18:27 So it's also less expensive, you know, 18:30 water 'cause we faucet, which is great, 18:31 but anyways, it's really good for your body as well. 18:34 So we're going to pour a little bit of water. 18:35 Okay. 18:41 Nice. Okay. 18:43 And then we're going to add onions. 18:46 Okay. 18:50 There you go. It's perfect. It's jumping on in there. 18:53 And we'll also add some garlic. 18:54 You may need a little spatula for that or spoon. 18:59 I definitely want to taste this. 19:02 And so what I really love about garlic 19:04 is that they have different antibodies in it, 19:07 and it really helps to build your immune system. 19:10 So actually during the cold season 19:11 what I like to do is, you know, 19:14 combine garlic as well as ginger, 19:19 and a lot of different things 19:20 that are strong for building up the immune system. 19:23 So I hope so when colds come, I'm really not as worried, 19:26 you know, like, yeah, you can knock it out 19:28 or you can be preventative 19:29 and you don't experience as much sickness. 19:31 But for me, 19:33 especially around a lot of different people, 19:34 this really helps to decrease the time, 19:35 so I like garlic, so it's powerful. 19:38 So in other words, 19:40 food can be preventative in nature. 19:42 Yes. Yep. 19:43 So it's like, it's amazing how like God designed food 19:46 to also heal our bodies. 19:48 Oftentimes, we're always feel like, 19:49 does it taste good which is great, is important. 19:51 He created us with taste buds, He did. 19:54 And the cool thing is that with taste buds, 19:57 food can also heal our bodies and help our bodies, 20:00 it can fuel our bodies. 20:01 So that's why I like cooking plant based. 20:03 So, yep, so you'll give that a stir. 20:05 Okay, let me grab this spatula here. 20:10 Perfect. Yep. 20:11 And if you notice that 20:13 it needs a little bit more liquid, 20:14 you'll just add a little bit, 20:16 a little bit more in there and stir that. 20:18 So right now, we just want to make sure 20:20 we sauté the onions and garlic 20:22 to really allow the flavors to be released 20:26 and the oils to be released from both. 20:28 So if you actually go ahead and give it a little smell, 20:30 you can be able to... 20:32 Oh, yeah. Can you smell it? 20:33 I smell it. Sounds great. 20:35 Good. It smells good. 20:36 Okay, so we have that. 20:38 I'm going to put a little bit of vegetable broth in there. 20:41 Now, this is just similar to the stuffing casserole 20:45 will give it a nice flavor. 20:46 Okay. 20:48 So allow that to cook in there. 20:49 And so, yep, go ahead and stir that. 20:52 And when it comes to the squash, 20:54 you could definitely buy it whole 20:56 and just cut it up if you like... 20:58 Into little cubes. 20:59 Into little cubes, you can do that. 21:01 One thing that I like to do is in the section 21:03 that already has cubed them for me 21:06 and they're refrigerated... 21:08 'Cause we're going for quick in. 21:09 Yeah, we're going quick, effective, you know. 21:12 So you can get them either in the freezer section 21:16 or you can get them in the refrigerator. 21:19 So here's the cubed squash, 21:21 so you can pour that in there too, 21:23 or put that in there. 21:25 All right, let's see here. 21:29 So, what are you thankful for? 21:32 Yes, so, you know, 21:33 Thanksgiving is a really good time 21:35 to reflect like, like you said, 21:37 what are, what am I thankful for? 21:39 But to answer your question, 21:42 I'm thankful for all the different things, 21:44 you know, that God has placed in my way, 21:47 you know, all the different time after time, 21:52 you know, all the different blessings 21:54 that He's giving me and just this whole journey. 21:56 Sometimes I realize like God will ask us to do something, 21:59 not just for us to help others, 22:01 but also it is how we are directly connected to Him 22:04 and it's helping us. 22:06 So I'm just thankful for, you know, community. 22:10 And support groups are like one of the, 22:14 one of my favorite things because, you know, 22:16 what I realized, you know, 22:17 when doing ministry in different areas, 22:19 a lot of people will say, you know, 22:21 I don't have anyone or I, you know, 22:24 I needed this group or I needed, 22:27 you know, it's nice to connect with people, you know, like. 22:30 What I've found is that, you know, 22:32 in this world when we have like, 22:34 it's like, who we surround ourselves around 22:37 can really dictate our outlook on life. 22:40 So what I'm thankful for is having a healthy community 22:44 and being able to go out into the community 22:46 and share that love. 22:48 You know, local churches are great place 22:50 to find that community too. 22:52 So in other words, if, you know, 22:54 if somebody's watching and they don't have family. 22:58 They can find their church family, 23:00 there's support groups, there's all kinds of things. 23:02 So you don't have to be alone on Thanksgiving. 23:04 Right. Yes. 23:06 So that's definitely one of the things 23:08 I'm thankful for. 23:10 Okay. 23:11 And so, for the dish, we're also going to pour 23:14 a little bit of the vegetable broth in there 23:16 and let it cook down. 23:18 Okay. Yeah. 23:19 And another thing I remember in Romans, 23:22 it's essentially, you know, God has called us to love our, 23:25 you know, our brothers 23:26 and our brothers and sisters in Christ 23:28 and just really love one another 23:30 and put others first. 23:31 You know, the world tells us 23:32 to kind of like focus on yourself, right? 23:34 Yeah, yeah, very self oriented. 23:36 Yes, self oriented, but what I like about, 23:39 you know, Thanksgiving, I think it's also a great time 23:42 to get in the community and give back. 23:44 You know, and to build those connections 23:46 and relationships with people, not solely for gain, 23:49 but genuinely to help and serve, so... 23:52 Yeah. 23:53 That's one of the things that I really like. 23:55 Yeah, that's along the lines of Christ method. 23:58 Yeah, exactly. 23:59 Get to know somebody, you assess their needs, 24:01 you meet their needs. 24:02 And then you end in evangelism, I like that. 24:04 It's pretty good. Yeah. 24:06 So ministry in the cities is a huge passion 24:08 of my ministry and of mine. 24:11 And that's really the goal 24:13 is really ministering to the city, 24:14 mixing and mingling. 24:16 So with the squash, 24:17 I forgot to tell you with the squash, 24:21 it's really great for you 24:22 because it also has beta carotenes 24:24 which is great for your eyesight. 24:26 It also has potassium, has fiber as well. 24:31 And fiber is excellent for weight loss. 24:34 I mean, excellent for weight loss, so... 24:37 Okay. 24:38 In the sense that it's not something 24:39 that clings to you, 24:41 it really helps to allow your body 24:43 to get the nutrients that it needs. 24:44 And it acts like a broom, it takes away the things 24:47 that you do not need. 24:48 So we're just going to let that simmer. 24:51 And as that is simmering, 24:54 the other thing that we can either do, 24:57 so this is optional. 24:58 This is our coconut milk. Okay. 25:00 And the other thing that you can do 25:02 is pour a little bit of the coconut milk into it now 25:07 or you can wait at the end and just drizzle it. 25:09 So I think this is about ready. 25:10 What we're going to do is we're going to pour it 25:13 into our blender. 25:14 And we're going to go ahead and make our soup. 25:17 I think you probably be a little bit better 25:19 at doing that... 25:21 Okay. Maybe with this. 25:22 Sure, can I have a spatula just for this? 25:23 Sure, I'm giving. 25:25 I have a feeling you've done this time or two before? 25:28 I hope so. 25:34 All right. Nice. 25:36 So you just pour directly into the blender. 25:41 Okay, put the top one. 25:59 All right. 26:00 So we have the squash soup. 26:02 And we can actually 26:03 put a little bit of pink Himalayan salt, 26:06 if you like to add a little extra flavor into it. 26:09 Mm-hmm. 26:14 Nice. 26:15 Yeah, I like a little salt, not too much. 26:18 Of course, we don't want hypertension. 26:19 Exactly, just a little bit of accent. 26:22 That's all. Yeah, little balance. 26:23 That's right. 26:25 And it's, and it's done. 26:27 The only thing you can do at the end if you want, 26:28 you can also top it with sage. 26:31 You can add coconut milk in there 26:33 to get it more like a rich creamier thing, 26:34 so you can add the coconut milk 26:36 and the sage and we're done. 26:39 Nice. Well what's our next recipe? 26:41 So our next recipe is the turkey pot pie. 26:44 It is a cauliflower based soup that we're starting off with, 26:48 and that calls for: 27:30 This recipe, I'm a little intimidated 27:32 by all the ingredients we have here. 27:34 So I need you to tell, tell me how to get started. 27:37 Okay, so these are good questions. 27:40 This is, I will say a little... 27:43 It's a two part recipe. 27:45 So what we're going to do first is make the liquid 27:51 that's going to be inside of the recipe. 27:53 So we're going to start off with some cauliflower, 27:56 which is excellent because it's a cruciferous vegetable. 28:00 And it has preventative properties. 28:03 Some studies have shown 28:04 that it can help with cancer prevention. 28:07 So cruciferous vegetables 28:09 are really, really great to add. 28:10 So we're going to start with that. 28:12 But before we do that, we're going to first sauté 28:15 with a little bit of water. 28:17 You can pour that in there. 28:21 All right. 28:22 And we're going to put the half of the onion. 28:25 Half of the onion? 28:26 Yep, half onion, chopped. 28:30 Get my trusty spatula. 28:32 There you go. 28:35 You can put it all in. 28:36 I'm sorry, that is a half onion. 28:38 Oh, got you. I was like... 28:39 My miscommunication, no problem. 28:41 Yeah, I was about to pour half of this in there. 28:43 I didn't want to overdo it. No problem. 28:45 So we got half an onion chopped. 28:48 And then we're going to add... 28:51 We're going to add the cauliflower 28:53 which is really great, has, 28:55 it's a cruciferous vegetable and it... 28:58 Some studies have shown, like we're saying before 29:00 that it can really be beneficial for your health. 29:02 Gonna pour that in there, stir that around. 29:06 Now, do you like bland food? 29:08 Yeah, like bland food? 29:10 No. Like not tasty. 29:11 Me either. 29:13 So that's why we're going to add 29:14 one of our superstar ingredients, 29:15 the vegetable broth, 29:17 low sodium to give it some flavor. 29:19 So we're going to pour this in there. 29:21 Okay. 29:22 Now, the onions are going to... 29:26 The onion and the cauliflower are going to get that flavor. 29:30 So you're gonna let that continue to cook. 29:32 And for the creaminess, 29:33 we're going to add some soy milk in there as well. 29:35 Okay. 29:37 All right. 29:38 So you can go ahead and stir that. 29:42 Nice Thanksgiving special. 29:44 Yes, I love Thanksgiving. 29:48 What is this? This is garlic powder. 29:50 So you can go ahead and put some garlic powder in there. 29:55 And then I like to, just to accent the flavor, 29:57 I like Himalayan salts. 29:59 This is less processed salts and it's essentially derived 30:04 from parts near the Himalayan mountains, 30:06 which is a really cool accent. 30:09 I love the pink salt. 30:10 So we're gonna put this just to accent the flavor. 30:12 So we want to be careful that we don't put too much 30:14 but just enough to get some flavor. 30:18 And so, like you're saying, like Thanksgiving, 30:21 one of my favorite things is this is comfort food. 30:23 We're making comfort food like hot pie, this delicious. 30:27 You just want to be at home, with family, friends 30:30 around a fire maybe, 30:32 just like that time for fellowship. 30:34 So this is one of my favorite dishes 30:37 that I'm going to make for Thanksgiving. 30:39 So this is great. All right. 30:41 Okay, so we're letting this simmer. 30:43 You can kick up the heat to medium high, 30:46 if not high all the way. 30:47 Okay. I'll take that for you. 30:49 And then we're going to start on our next part of the recipe. 30:55 All right, so now what do we do? 30:57 So now, I'm going to chop up some onions. 31:01 Okay. 31:02 And this is gonna be the base for the pie. 31:09 I love onions, I love garlic. 31:13 Yeah. 31:14 It really adds flavor to whatever dish you're making. 31:17 Mm-hmm. Yeah. 31:19 And one of the things 31:20 that I like with using all these different veggies. 31:22 Oops, sorry, I lost a few. 31:24 The thing that I like with making, 31:26 more cooking with these veggies. 31:27 You know, studies have shown that when it comes to like, 31:30 disease and different things like that, 31:32 70% of chronic diseases are caused by lifestyle. 31:37 So I mean, you know, oftentimes we're like, 31:39 oh, it's just food, 31:41 but our food can really impact us 31:43 either right away or down the line. 31:45 So that's why I like to always say, 31:47 it's about a journey. 31:48 So this cooking is not solely just like for flavor and taste. 31:52 This can really help us to live longer, 31:55 healthier, happier lives. 31:58 So let me cut this out. 31:59 But flavor does help though. 32:01 Flavor does help. Flavor does help. 32:02 It does help. 32:05 That's important. 32:07 Yeah, I know when I first tried plant based food, 32:09 I was like, you know, I, and flavor is really, 32:11 really important to me too. 32:12 So it's important to season well. 32:15 Absolutely. 32:16 And with all the recipes that we have, you know, 32:18 as you taste it, you know, you might say, 32:19 "Hey, I would like to add a little more garlic to it." 32:21 Go ahead. 32:22 You know, this is very flexible. 32:24 It's a good base. 32:25 Now, should I stir this a little bit? 32:27 You can stir a little bit. There you go. 32:28 That sounds good. 32:31 Let me take this away. 32:35 Right. 32:38 Like garlic going there. 32:40 So you like this for Thanksgiving. 32:43 You can make this anytime too, really, yeah. 32:45 It's a good comfort food. Absolutely. 32:48 And so now you've got that going. 32:50 We're going to go ahead and start with our next pan 32:52 while that is cooking. 32:53 Okay, I'll turn that on. 32:55 All right. 32:56 You want it on high or medium? 32:58 High. 33:00 You can do high for now. Okay. 33:01 Heat the pan up. 33:02 And we're going to first start it with our base. 33:05 So we cook, we're cooking with water. 33:08 Okay. So we'll pour this in. 33:12 And then, 33:13 we'll also add the chopped onions. 33:17 All right. 33:21 So we got the chopped onions. 33:24 Oh, what's that? 33:26 These are potatoes. Okay. 33:27 I'm really excited about this. 33:28 We've got the garlic, the superstar. 33:31 Okay. 33:33 Lot of medicinal properties and it's very flavorful. 33:37 Okay, so we've got that 33:39 and then we'll also put some vegetable broth in there. 33:42 This is another good way of seasoning. 33:45 Season it up for a minute. Yep. 33:47 You can also put that at the end if you want to, 33:49 you know, make it less or more liquid. 33:54 If you want to make the sauce more fluid, 33:57 you can add more of that 33:58 or less of that, it just depends. 34:00 If you want it thick, 34:01 then we're going to add our potatoes, 34:03 our frozen chopped potatoes in there. 34:05 Okay. 34:07 All right. 34:08 And then, you'll go ahead and stir that. 34:10 Let that simmer and cook down. 34:12 And then you'll also add some veggies. 34:15 Some mixed veggies here. 34:16 Mixed veggies, frozen mixed veggies. 34:19 All right. 34:21 And if I can have your cutting board 34:22 so you can go ahead and continuing to stir that. 34:24 I'm going to work on 34:26 the veggie meat that we're adding. 34:28 So when you think of Thanksgiving, 34:30 what do you think of? 34:31 What's really popular? 34:33 Honestly, the first thing I think of is food. 34:35 Okay, food, okay. 34:36 That's the first thing I think of is food. 34:37 Okay. What am I going to eat? 34:39 Yes. 34:40 You know, what family is coming over? 34:42 First thing I think about is food. 34:45 And then, I started thinking about family 34:49 and the get together and the camaraderie, 34:52 and just time like I remember when I was a little kid. 34:57 We would always go to my great grandma's house in New York. 35:00 Rosalie Jones, 35:02 we would go to her place in New York, in Queens, 35:06 and we would all eat. 35:09 And then the guys would go watch the game together 35:12 and the ladies did whatever the ladies did. 35:16 But we all, you know, got to hang out together. 35:20 That was a beautiful thing, you know. 35:21 And then, also with Thanksgiving 35:23 comes thinking about the less fortunate, 35:25 you know, how can we help them out 35:27 so sometimes it might be going to a homeless shelter 35:30 and feeding, feeding people or whatever the case may be, 35:33 but Thanksgiving, is, 35:35 it's always a happy time for me. 35:36 Yeah. Yeah. 35:38 One of the things, along with Thanksgiving, 35:40 like you're saying, I think about is turkey. 35:43 A lot of veggie meat, you know, you can have, 35:47 you can, for this recipe you can put 35:48 all different types of veggie meat in it. 35:50 And this one, we're adding turkey to it. 35:53 And so, you can get a vegan, vegan turkey 35:57 in your frozen section. 35:59 And what I love about is when you cut it down. 36:02 See the consistency of that? 36:03 Yeah. 36:05 It's just so nice. 36:06 You just cut it straight down. 36:08 And then we're going to chop it and put into our recipe. 36:09 Is it testable at this point or... 36:11 Yeah, you can sample it. Yep. 36:13 It's not gonna kill me. 36:14 No, it's not. Okay. 36:16 You can go ahead and try that. 36:18 How's it? 36:20 It's pretty good? That's actually pretty good. 36:22 Okay, nice. 36:24 I'm glad that you like it. Mm-hmm. 36:26 So you can go ahead and chop this up, 36:29 and we're going to add it into our mixture. 36:33 Okay. 36:34 I'm just going back and forth here. 36:36 Yep. And so... 36:37 I want to turn this down? 36:39 Nope, that's good. So what... 36:40 The point of this is to tenderized the cauliflower. 36:43 And once that's tenderized, 36:45 we're going to put it in the blender. 36:46 Okay. You know put it in for a sauce. 36:48 So that's just tenderizing right now, cooking down. 36:51 And then we're sautéing the veggies and the potatoes, 36:54 so make sure we get all the nutrients. 36:56 You see all the different colors right here? 36:57 I do. I do. 36:59 I love that because that just shows you 37:00 all the different types of nutrients 37:02 that you're getting. 37:03 You have your beta carotene and your carrots, 37:06 look at all the leafy greens 37:08 or enjoy the green beans in there. 37:11 Chlorophyll. It's just excellent. 37:13 It's really, really great 37:14 to see all those things coming together. 37:16 And potatoes are non-fat. 37:18 So sometimes people go on, on non-fat diet. 37:21 Potatoes are actually a good thing. 37:23 The thing that becomes bad 37:24 is when you add like the butter and stuff like that. 37:27 So right now with the potatoes, 37:30 that is nothing, you know, it's not fat. 37:33 And as you're sautéing this, 37:34 if you realize you'd like to add additional liquid, 37:36 or if you'd like to use 37:37 a little extra virgin olive oil, 37:39 you can do that, you just keep sautéing that. 37:41 Nice. Okay. 37:42 So you've got that going. 37:44 Now, I'm going to add the veggie meat in. 37:48 And then also you're talking about flavor. 37:50 That's like one of your favorite things. 37:52 Yes, you gotta have some flavor and your behavior. 37:53 I love it. We gotta get some flavor. 37:55 I completely agree with you. 37:57 Now, can you smell this 37:58 and tell me what you think this is? 38:00 I think it's liquid aminos. 38:02 I think you might have a great nose. 38:04 I think. I think I love food. 38:07 This, yeah, this liquid aminos is really awesome to me 38:11 because our body 38:14 basically makes 11 amino acids. 38:19 And amino acids are the things that comprise, 38:21 that are inside of a protein. 38:23 So you need to get the rest of the amino acids 38:27 from the food that you eat. 38:28 So they call it the essential amino acids. 38:31 So this is one of them, 38:32 so that you can actually get this and add it, 38:34 it has protein in it and it really helps us 38:36 to get that full, 38:39 all the different nutrients that we need. 38:41 And beyond the health benefit, 38:44 it's less sodium than soy sauce, 38:47 and it will give you a lot of flavor. 38:48 Nice. So we're going to add this. 38:49 You can turn the heat on a little bit. 38:51 All right. 38:52 And if you decide, hey, 38:54 I would like to add a little bit more, 38:55 you can go and do that. 38:56 Just make sure you're careful in tasting 38:58 along the way if you add additional. 39:00 But don't put the same spoon back in 39:02 because we don't like that at our house. 39:04 Sharing is not sharing... 39:06 Sharing, right, carrying...? 39:09 Sharing is not carrying one of your germs. 39:11 There you go. That's right. 39:12 We don't want that. That's right. 39:14 All right. 39:15 So we're gonna put this in there. 39:17 You can keep stirring that together. 39:19 Great. Beautiful. 39:22 So now, we're going to add some Himalayan salts. 39:26 And we'll do this to accent the flavors. 39:31 Nice. 39:33 All right. Okay. 39:35 There's that, you can go ahead and mix that in. 39:38 Now to with the dish, if you noticed 39:40 while you're cooking your dish like, 39:42 hey, I'm losing some liquid as we were doing and, 39:44 you know, talking, having a good time. 39:46 And as we, we can add a little bit more liquid. 39:48 So, Jason, if you don't mind, 39:50 can you get some soy milk from the refrigerator? 39:52 I sure will. Okay, cool. 39:54 You gonna switch with me on that. 39:55 Absolutely. Go ahead and switch with that. 39:58 So if you notice, hey, I'm losing a little bit liquid, 40:01 you can reduce your heat, 40:02 you can add a little bit more back in 40:04 if you've lost some along the way. 40:05 So we're going to add some in there. 40:09 Perfect. That's good. 40:11 All right. 40:13 So now this is done. 40:14 We're going to put this in our blender now. 40:16 Okay. And this gives us a great base. 40:19 Oh, it's here. Give some oven mitts. 40:22 Awesome. Yeah. 40:23 Can you help me? 40:24 Can you hold this? I sure can. 40:26 And I will... 40:27 Let me pour this in. Okay. 40:29 Teamwork makes the dream work. 40:31 Yes, it does. All right. 40:42 Precision is key when it comes to this. 40:44 That's right, because you definitely don't want to spill. 40:48 And the great thing about this is the one and done soup. 40:51 You can put all your ingredients in 40:54 and get it done. 40:55 So, all right, so now we've got our ingredients 40:58 inside our blender, 40:59 we're going to put our top on there 41:01 and fire it up. 41:11 And guess what? What? 41:13 We're done. Oh, wow. 41:14 We're absolutely done. 41:15 So now, we're gonna go ahead and we're going to add this, 41:19 and this is going to be the cream filling 41:21 for the pot pie. 41:22 So just going to add this in. 41:25 And stir that around? 41:26 And stir that around. 41:28 Okay. There you go. 41:33 And while you're doing that, I'm going to get out our crust, 41:36 so you can get your a puff crust 41:39 at your local store. 41:40 You can get a vegan puff cross or vegan crust, 41:44 and you'll just add this to top off the recipe. 41:48 Okay. 41:51 Yeah, at first this was a little intimidating, 41:53 but you know what? 41:54 After making it and all of that, 41:57 it's not that bad, and I'm sure it's going to be delicious. 42:01 All right. Our turkey is good. That means what? 42:02 You are a good, good critique. 42:04 So that means a lot, so. 42:06 So does this look like a pot pie to you? 42:08 It does. 42:09 It definitely has that, 42:10 takes on that pot pie filling consistency. 42:13 All right. 42:14 So if you want to create, 42:15 if you don't want it that thick, 42:17 you can also add more vegetable broth at this stage. 42:19 So this is optional, you know, you can adjust it. 42:21 So we're going to pour this in here. 42:23 Okay. 42:24 And actually, I can probably spoon it 42:26 because that's a big pain. 42:28 Yeah, that is. 42:29 So spoon this in here. 42:30 This is probably like one of the biggest pans 42:32 I've ever seen. 42:34 World's greatest pan ever. 42:36 That's right. 42:37 So this is like a good main dish and this will... 42:41 Every other thing that you put around 42:43 can get to your sides. 42:44 And I like this, it's kind of an easy one pot wonder. 42:48 After you get pea sauce done, so there we have that. 42:53 All right. All right. 42:54 So, now, if you can look right here, 42:56 this is what the filling will look like. 42:59 You can actually add more liquid 43:00 to make it more creamy, 43:01 or to make it have more liquid inside, 43:05 and then we're going to top it with our crust... 43:07 Nice. Just like so. 43:09 And then we just pop that in the oven? 43:10 Then we pop that in the oven. 43:12 You can put some slits in it. 43:13 Sometimes I like to put some slits in the middle. 43:16 Now what does that do? 43:18 It allows the dish to breathe 43:20 and allows everything to evenly distribute. 43:22 And it's also, mainly for me, 43:24 it's just aesthetically pleasing. 43:25 I like that. Yeah. 43:27 All right. 43:29 All right. 43:32 What's our next recipe? 43:34 Our next recipe is asparagus. 43:37 For this recipe you'll need: 43:57 All right That sounds like, it's gonna be flavorful. 44:00 Very flavorful, and it's quick and simple. 44:03 So what I like about asparagus, this is like so nutrient dense. 44:08 It actually is one of the top 20 foods 44:12 on a specific index that measures 44:15 how much nutrients are in, it's the ANDI. 44:18 And it's the aggregate nutrient dense index, 44:21 and this is one of the top 20 vegetables that are on it. 44:25 So asparagus is really powerful. 44:27 It has protein in it. 44:29 It also has fiber, 44:30 which is really great for weight loss 44:32 and just keeping us balanced. 44:34 So let's, enough talking about the health things. 44:37 Let's get to cooking, okay. All right. 44:38 So we've got the skillet. Okay. 44:40 And we start cooking with water. 44:41 So if you can turn that on, you can put that on a medium, 44:44 medium high. 44:45 So get that going. 44:47 You'll put some water in there and so we're cooking with water 44:49 so that we can reduce, you know, 44:51 the different fats that are added into the dish. 44:54 So we have the water going. 44:55 And now we're going to put in some garlic, 44:58 some minced garlic. 44:59 You could also use powder, I like to use minced garlic. 45:02 So there you go. 45:04 That's perfect. 45:05 And for the next thing, 45:07 we're going to add the asparagus. 45:10 Okay. 45:11 And for me, like just, 45:13 like we're telling the power plant based diet 45:15 and, you know, maybe along the journey, 45:18 it's not something that you need to do completely 100%. 45:20 Maybe it's something 45:21 that works well just adding it slowly, 45:23 but on the journey of the plant 45:25 based side I just really saw a lot of impacts of like, 45:28 noticing from energy to, 45:32 you know, just mood effectiveness, sharpness. 45:36 There's actually a story... Is it Daniel? 45:39 Yes, there is a really good story, Daniel. 45:42 So Daniel, he went on this fast. 45:46 And for multitude of reasons, 45:48 and when he went on this fast 45:52 and he went plant based, 45:54 you know, they actually found 45:55 that he was 10 times wiser than all of his companions 46:00 within a short period of time. 46:01 So just, you know, I like to listen to that story. 46:04 You can actually see it or listen to it on YouTube 46:08 or you can go directly to your Bible. 46:10 Daniel has a great, it's called the Daniel's Fast. 46:13 And just learning the story and the history 46:16 behind is really great. 46:17 We were actually covering Daniel on Salvation, 46:21 Symbols and Signs. 46:22 So people will be able to watch it on there as well. 46:24 Okay, very nice. Yeah, absolutely. 46:26 Here, why don't you switch... 46:28 You want to switch sides simply? 46:29 Sure. That sounds good. Okay. 46:31 So I'll take this asparagus in here. 46:35 Genesis 1:29 always reminds me, 46:37 you know, God gave us all herb bearing seed 46:42 at all the trees for us to be as meat 46:45 and food and substance. 46:46 So I really enjoy, you know, that original diet. 46:51 Yeah. 46:53 You notice you have more energy and all that, 46:55 and clarity like a clearness of mind 46:58 and all of that after eating a plant based diet? 47:01 I do, honestly. 47:03 And one thing I kind of think of, 47:05 it's like, do you like cars? 47:07 I do. 47:08 I think of it like we're a car, right? 47:11 Since like when you have like a really nice car, 47:14 like what do you do? 47:16 Like, let's say if your car took premium oil. 47:18 So like what I'm doing as we're talking about this, 47:20 I'm just sautéing the asparagus 47:23 in the water, in the minced garlic. 47:24 Yeah. 47:26 And then just allowing it, 47:27 do you see the color coming out? 47:29 We're also going to add 47:30 a little bit of nutritional yeast flakes 47:33 if you want or chicken style seasoning. 47:35 Nutritional yeast flake is optional. 47:36 It's not on this recipe. 47:38 If you want, you can add that. Got you. 47:39 Here is a chicken style seasoning. 47:42 This gives it a nice flavor, 47:44 will have also our dried herbs in there. 47:49 All right. 47:50 But yes, so I think of it like, do you like cars? 47:52 Yeah. 47:53 So like if you're, if you have a car 47:55 and you're going to put a cost of premium gas. 47:58 What would you put in it? 47:59 Premium gas. 48:01 Okay, so, and like what happens 48:02 when people don't put premium gas in their cars? 48:05 You're polluting your engine. 48:06 Your engine gets damaged over a period of time. 48:09 And it's just, it's just not good. 48:11 Yeah, it's like over a period of time, like, 48:12 we may not feel the impact right away, 48:14 but eventually it start showing up. 48:17 You know, like we're saying 70% of chronic diseases 48:19 caused by lifestyle. 48:20 So if it may not happen right now, 48:23 eventually it catches up, unfortunately. 48:25 So this is a great news. 48:26 We can actually take control and make some good, 48:30 good health decisions 48:32 and really take care of our bodies 48:34 as God designed it to be. 48:35 And I'll tell you what, Nicole, 48:37 it's a lot cheaper to do it this way 48:40 as opposed to dealing with the effects of eating bad 48:45 later on down the line. 48:46 Hospital bills are not cheap. Yep. 48:48 It's cheaper to buy some asparagus. 48:51 That's true. All right. 48:53 So now I'm going to take the lemon 48:57 and just cut it in half, 48:58 and we're going to let that continue to cook down. 49:01 Now as you're cooking, if you notice, 49:03 hey, there's not enough liquid, 49:04 you can add a little bit more liquid to it. 49:08 So I'm going to add some water. 49:10 Okay, I've got some right here. 49:12 You do? Oh, perfect. 49:13 Yep. 49:15 Thank you. You're welcome. 49:16 So just add a little bit more water. 49:18 It depends on how crispy you want your asparagus, 49:20 so you can continue to add water. 49:22 And then we're going to top it off 49:24 with some lemon juice. 49:25 Nice. 49:27 And let that just continue to cook for a little bit. 49:31 Nice. It's zesty flavor. 49:33 Yes. And it really accents it. 49:35 It gives it a nice pop. 49:36 You have your garlic and salts, your sea salt, 49:39 if you want to you can add some. 49:40 Can you pass it to me? Yep. 49:42 Thank you very much. 49:43 We could add some Himalayan salt to taste. 49:45 Okay. All right. 49:47 And we're literally done with this recipe. 49:49 So once you're done, you can put it on here. 49:53 There you go. 49:55 I feel like I'm in an operating room with you right now. 49:57 Oh, do you? 49:59 All right. There you go. 50:01 And we can also top this off with a little bit of herbs too. 50:06 Nice little extra flavor. 50:08 Yes. So there you go. 50:09 Those are grilled asparagus for our Thanksgiving dinner. 50:12 Nice. What's our next recipe? 50:14 Our next recipe is a sweet potato casserole. 50:18 For this recipe you'll need: 50:41 I love sweet potatoes 50:42 and I'm excited about this dish. 50:44 So where we going to start with this? 50:46 Yes. 50:47 So we're going to start our sweet potatoes. 50:50 You can take your sweet potatoes 50:52 and chop them up into chunks, 50:53 into different, different measurements 50:57 like whatever you like to do, chunks or cubed. 51:00 So already have chopped up the sweet potatoes. 51:02 Okay. 51:04 And I'm going to start layering it 51:05 into our baking dish. 51:07 Okay. 51:08 Like so. 51:10 And then, 51:13 we're going to also make a crust from it as well. 51:16 Okay. 51:17 You know, layer it and then make a crust. 51:20 So we gonna layer sweet potatoes 51:22 and make sure you get that in there. 51:23 And so, you know, I love sweet potatoes, 51:27 definitely they have beta carotene. 51:29 They're great, especially if someone has like diabetes 51:31 or something is far better. 51:34 It's a complex carbohydrate so it breaks down slower. 51:39 So now what we're going to do for the differences. 51:42 Can you get me a spoon by chance? 51:43 Absolutely. 51:45 Okay, so we're going to take this coconut flour. 51:47 Isn't that interesting with the color and everything? 51:49 Yeah, I'd never guessed. Yep. So we're going to... 51:51 Actually, this is coconut sugar. 51:53 So we're going take the coconut sugar. 51:54 And we're going to put, pour in here. 51:57 We'll also put our vegan butter in there as well. 52:02 If you could get a spoon? 52:03 Another spoon, sure. Yeah, another spoon. 52:05 Then you can put in, sorry, this one, the flour. 52:09 Okay. 52:11 So we got the flour in here. 52:12 And you can replace this flour with another one. 52:14 So for example, if you would like to use, 52:17 like a garbanzo flour or coconut flour, 52:20 you can replace that as well. 52:22 Okay, what else do we have? All right. 52:24 So we're going to put our cinnamon in there. 52:25 Okay. 52:28 All right. 52:29 And then we're going to put vanilla. 52:31 Okay. 52:32 All right. 52:34 So this is all in food processor. 52:35 Love it. 52:37 Then we're going to... 52:40 Put that on there. 52:41 Put this on. 52:42 Sometimes these food processers are a little, little tricky. 52:48 There we go. Thank you. 52:49 All right. So I'm gonna mix it together. 52:58 Okay. 52:59 Now, we're going to put the raisins. 53:03 Okay. And the... 53:06 We need to... 53:07 In a minute we're going to talk about how people can book you, 53:10 they can get resources from your website, 53:13 all of those things, in a minute 53:15 we're going to put up your contact information. 53:17 Because, you know, 53:19 while they're looking at this delicious food, 53:22 they can actually book you to give them wellness seminars 53:27 or cooking classes, or all kinds of stuff. 53:30 They want you in their community as well. 53:32 Yes. 53:33 So this essentially, 53:35 now you just combine all the ingredients. 53:37 You put in your oven and you'll bake it 53:39 and then you're completely done. 53:40 Okay, so let me put this on top. 53:44 Great. 53:45 So you mix it up. 53:47 So now all we do is just mix everything together. 53:49 Okay. Put in the oven and we're done. 53:51 Nice. Wonderful. 53:54 Put that in here. 54:00 All right. 54:01 So, like I said, 54:03 they can book you for cooking classes, right? 54:05 Hmm. Wellness consulting. 54:07 Wellness workshops. Wellness workshop. 54:09 Like to do different workshops, attracting millennials, 54:13 how to cook quickly and fast. 54:16 So for example, easy meals, 54:18 that's one of the things that we're doing as well, 54:19 so they can book us for different workshops 54:21 in their local area. 54:22 We really like to connect the organizations 54:25 with the community, 54:26 so that's a great thing that they can do as well. 54:27 And they can go on our website to get resources. 54:30 So if you would like to keep updated with what we're doing, 54:33 if you'd like to know our upcoming materials 54:36 with cooking, go to our website, 54:38 AroundTheWorldIn7Days.com. 54:40 Yeah, well, we're gonna get ready 54:42 to go to that address role. 54:43 And then we'll have all that, your contact info, all of that. 54:47 Let's go and take a look at that right now. 54:51 Nicole is the founder of Around the World in 7 Days, 54:55 working to improve the health in communities around Detroit, 54:58 Michigan, through wellness workshops, 55:01 cooking classes, and wellness consulting. 55:04 If your church would like to share 55:06 a message of holistic wellness with your community, 55:09 then visit her website, 55:11 AroundTheWorldIn7Days.com. 55:14 That's Around the World in 7 Days 55:17 with the number 7.com. 55:19 You may also call 248-270-2103, 55:25 or write to Around the World in 7 Days, 55:28 PO Box 87136, 55:32 Canton, Michigan 48187. 55:37 Wow, I can't believe this is almost over, 55:40 this food was amazing. 55:41 Let's go over what we made today. 55:43 Okay. 55:44 So today we made a stuffing casserole. 55:47 I really love all the different flavors in there. 55:51 This is really quick and easy. 55:54 And our next dish we made is a creamy squash soup. 55:58 Now, this is something to write home about. 56:01 I love that, it's so filling, 56:05 the flavors just combined together, 56:07 the coconut cream just accents the squash so well. 56:11 The squash also is really good for you nutritionally, 56:14 and this is a great thing 56:16 to start off your Thanksgiving dinner with. 56:17 We also have our asparagus 56:19 which is accented by our lemon juice. 56:21 Wow! Look at the green pop on that. 56:24 You can just see all the nutrients. 56:26 This is like a very nutrient dense vegetable, 56:30 not only that, it's flavorful. 56:33 So I like to accent with that lemon juice, 56:35 garlic, dried herbs. 56:37 And then we move on to our next dish. 56:39 We have our pot pie. 56:43 And this is a beautiful puff pastry. 56:45 You can also put a vegan crust on that as well. 56:48 You have your creamy vegetables in inside. 56:52 That is a good staple. 56:54 It's a good main dish. 56:56 Let me finish off our dinner with one of my favorite, 57:00 which is our sweet potato casserole. 57:04 There all you have is the walnuts, 57:07 the coconut sugar, the sweet potatoes. 57:11 We have orange juice to really give that liquid. 57:14 We have raisins, and we have some cinnamon in there, 57:18 big fat and that is how you close off 57:21 your Thanksgiving dinner. 57:22 Oh, wow! 57:24 I mean, I got the chance to taste things 57:26 and everything like that 57:27 and you're making me hungry again. 57:29 Thanksgiving is such a wonderful time. 57:30 I hope you enjoy your time with your family. 57:33 Thank you for sharing these recipes with us. 57:35 Until next time, God bless. Happy Thanksgiving. |
Revised 2019-12-02