Participants:
Series Code: TDYC
Program Code: TDYC190009A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:18 Removing pain 00:24 Lord, let my words 00:30 Heal a heart that hurts 00:35 I want to spend my life 00:40 Mending broken people 00:46 I want to spend my life 00:51 Mending broken people 01:09 Hello, friends, and welcome to your program 01:11 3ABN Today Cooking. 01:13 Today is a special hour 01:15 that we're going to spend together. 01:17 My name is Idalia Dinzey. 01:18 And I have with me Stephanie Salazar, 01:21 who's visiting us from Chile. 01:23 Welcome to the program. Yes. 01:24 Thank you so much, Idalia. It is very good to be here. 01:26 Thank you for being for with us. 01:27 Yes. It's been a long time. 01:29 What are you doing in Chile? 01:30 Well, in Chile, I am with my husband. 01:32 He's from there. 01:33 We work at the Adventist University. 01:35 Wonderful. 01:36 And I'm actually teaching there 01:37 healthy cooking to students that are in nutrition 01:41 and the nursing careers as well as just therapy. 01:43 So we've been working 01:45 and doing this thing for a while now. 01:46 Wow! Yeah. 01:47 You love what you do. For sure. 01:49 And that's why you're here. 01:50 That's right. Amen. 01:51 After 10 or so years that I was... 01:53 Last year. So it's wonderful to be here. 01:54 Amen. 01:56 Well, friends, the cooking 01:57 that we're going to present to you is all plant-based. 02:00 That's right. 02:01 So what is the special recipes 02:03 that we're going to prepare for today? 02:04 Because at friends are home, like, 02:06 "Please tell me what you're going to prepare 02:08 so I can start taking notes." 02:09 For sure. 02:10 Well, we have an actual festive menu. 02:13 It's like a special occasion menu with dishes 02:16 that are going to be easy to prepare 02:19 with easy access to the ingredients, 02:21 but at the same time very rich and beautiful, 02:24 as well as delicious and healthy 02:27 and that can be used for special occasions. 02:29 Amen! 02:31 Well, if you can watch this on your screen, 02:33 look at this marvelous butter on your screen. 02:36 Yes, you know, how we often, 02:37 when we make special dishes, we often, 02:39 when you make them really creamy and rich, 02:41 well, I thought, 02:42 why not make a butter 02:44 that we can use in our next dishes, 02:46 but it's a butter that is actually very, very healthy. 02:48 So it's a good alternative. 02:50 Can't wait to learn the recipe. 02:51 Yeah. Yeah. 02:52 We're going to have a second recipe 02:54 and that is a wonderful delicious cheesecake. 02:57 Look at your screen! 02:58 Yes. Who doesn't love cheesecake, right? 03:00 Isn't that a beautiful vegan 03:01 plant-based cheesecake for your special occasion? 03:03 Yes, it's baked. 03:04 It's also a baked cheesecake, 03:05 which makes a little bit different. 03:07 Wow. And then? 03:08 Then we have a festive vegetable bake. 03:09 Wow! Look at all these colors! 03:11 This is a version of roasted vegetables 03:12 for special occasions like the holidays. 03:14 Yes. 03:16 And then we have gluten roast, 03:17 it's an actual nut and gluten roast. 03:19 Wonderful. 03:21 And then we'll finish off with our festive, 03:23 colorful, and premium punch. 03:24 A punch. Punch. 03:26 Yes. Yes. 03:27 Cheers! We're going to celebrate, right? 03:28 Of course. Of course. 03:30 Celebrate. 03:31 Well, the Lord is good to us all 03:32 and He has made provision for each and one of us. 03:35 So I think, Stephanie, 03:37 our friends already got their paper 03:39 and writing utensils. 03:40 Oh, good. Perfect. 03:41 But I just want to tell you 03:43 that you can contact 3ABN 03:44 or visit to 3ABN website for the recipes. 03:46 Great. 03:47 Our first recipe is... 03:49 The butter. 03:50 So we will need, for the butter, 03:52 the following ingredients. 03:58 That we'll put in the blender and start blending up 04:00 and then we'll add... 04:07 Very good. 04:09 Now we're ready to do the steps. 04:11 What are we doing first? All right. 04:13 So we have a blender here. 04:15 This needs to have a very good blender, 04:17 hopefully one that is of high speed... 04:19 High speed. 04:21 And also with a large vase 04:23 because we're going to put all the ingredients in at once, 04:25 not at once but, you know, in the same... 04:28 Blender cup. 04:29 Blender cup to be able to get everything done. 04:32 Now we have carrot juice. 04:33 You say, 04:34 "Carrot juice for butter?" Carrot juice in butter? 04:36 I know. What in the world! 04:37 "She's lost it," I thought. 04:38 No. 04:40 No! 04:41 The thing is that 04:42 this will give it 04:44 this beautiful yellowish natural color. 04:45 Natural color. Yeah. 04:47 And a sweetness to it as well. Oh, wonderful. 04:48 So it's perfect for this recipe. 04:49 Yes, this is 100% carrot juice. 04:52 That's right. Okay. 04:53 Then we'll have plant-based milk. 04:55 In this case, we're using soy milk. 04:56 Okay. 04:57 So if I want to use almond milk, rice milk, 04:59 whatever I have in hand? 05:01 You can, but try to avoid, of course, any kind of add-ons, 05:03 like vanilla flavor or... 05:04 Right. Or anything like that. 05:06 Plain flavor. It has to be very plain. 05:07 Yes. Yes. Okay. 05:09 Here the carrot is giving you these sweeteners, 05:10 like we talked about. 05:11 So we put those two, right, in the blender. 05:13 And we start blending it up, 05:16 just to get a little bit more unified, you know. 05:20 Okay. 05:21 And then we'll add the oil. 05:23 This one right here. 05:24 I like to use grapeseed. 05:26 That's a grapeseed oil. Yes. 05:27 Now why do we use grapeseed oil? 05:29 It's mild in taste, right? That's right. 05:30 It has barely any taste, which is really good. 05:33 This is like emulsifying, right? 05:34 Yes, a little bit, but it won't get a very thick. 05:36 It's not, like it's a mayonnaise 05:38 or anything like that. 05:39 It will just get a little bit more pale in color 05:41 as it blends. 05:43 So that's the idea to go slowly anyway, 05:45 just for it to get the right color 05:47 and texture as well. 05:48 And just to get in a very good creamy type of texture. 05:54 So we're going to go like this 05:56 a little bit higher up in speed, 05:57 as you can see right here. 06:01 And then, at the end, 06:02 we're going to be adding our coconut oil. 06:04 Okay. 06:05 And our salt first. Sorry. 06:06 Let's put the salt first. 06:08 As you can see, right here, 06:09 we have some pink Himalayan salt, 06:11 which is, you know, 06:12 one of the healthier options these days. 06:13 Easily available really, pretty much everywhere. 06:15 We put the salt. 06:20 And then we'll add at the end 06:22 our star ingredient, which is... 06:24 Star ingredient. Yes. 06:26 Which is the coconut oil. 06:27 We know how healthy it is. 06:28 We know that it's even medicinal. 06:30 Yes. 06:31 So this is an amazing option 06:33 to be able to use a coconut oil in an edible way, 06:36 in a way that it's raw. 06:38 And that will help. 06:40 We're going to have to do this a little bit faster 06:43 'cause it's kind of, you know... 06:47 The coconut oil is very, very dense as you can see. 06:50 So I try not to dump it all in at once 06:52 because it will clog up the blender. 06:54 The blender. That's right. So little by little is better. 06:56 And that way we don't, like, 07:00 even still, it's a little bit of cloggy. 07:01 So we're going to have to help it a little bit here. 07:18 That's pretty much it. 07:20 As you can see, right here, 07:22 I don't know if you guys can see it, 07:23 but it's very creamy. 07:25 Well, let's scoop it out... 07:26 Oh, very good. So that people can see it. 07:27 Yeah. See that? 07:29 That is beautiful. Very nice. 07:30 It's of course melted right now because it's just blended. 07:33 It's not very thick yet. 07:35 So we're going to do our little trick here, 07:36 which is get a little more. 07:38 You can have a butter mold or any kind of mold like this, 07:40 one right here is like a little loaf, baking mold. 07:43 But it works for butter as well. 07:45 Let me take this out of the way. 07:46 Thank you so much, Idalia. You're welcome. 07:47 Can you please pass me a pair of scissors, would you mind? 07:49 Pairs of scissors. Scissors too, huh? 07:50 Yes, I do use scissors for this reason. 07:52 To make it easy to come out of the mold, 07:54 I use the wax paper. Wax paper. 07:57 That's right. 07:58 And I just cut the corners right here as you can see. 08:00 Yes. 08:01 You know, just to be able to put it in. 08:03 And, you know, how you sometimes 08:04 buy butter in a paper type of container 08:09 or whatever you call it, you know, packaging. 08:11 Right. 08:12 Well, the idea is to do the same thing here. 08:13 Like butter sticks. That's right. 08:15 Yes, exactly, exactly. 08:16 So we just going to make a big butter stick right here. 08:18 That's what we're doing. That's right. 08:20 And then, we just put it in like this. 08:23 And we try to fix here, 08:24 the corners to make it nice and smooth 08:26 as much as possible as you can see. 08:28 And then we pour in our mixture of the butter. 08:33 You better pour it in and I'll hold the paper. 08:35 Okay, thank you so much here. You're welcome. 08:37 We'll do it as a team. 08:38 It's much better to have a helper. 08:40 It's so much fun to be in the kitchen together. 08:42 Yes, I so enjoy it. 08:44 I have a five-year-old son 08:45 who absolutely loves to be with me in the kitchen. 08:47 And he knows a lot of these recipes 08:49 exactly how to make them. 08:51 That is wonderful. 08:52 So he can't make them by himself quite yet. 08:54 But he sure knows how to make them. 08:55 He'll be right in due time. 08:56 Oh, yeah, that's the idea that he... 08:58 One morning he'll surprise you, 08:59 "Mom, I made all this by myself!" 09:01 That's the plan. That's the plan. 09:02 That's why I am working hard 09:03 making sure to prepare him for that. 09:05 It is worth it. It is worth it. Yes. 09:07 So please encourage your children 09:09 to spend some time in the kitchen with you 09:11 because these are lessons 09:12 that they can take with them forever. 09:14 For sure. 09:15 And that the thing also is that 09:17 when they participate in the kitchen, 09:18 when they're with you, they love what they make. 09:20 That's right. 09:21 And so they're so eager and enthusiastic about, 09:24 you know, eating this type of butter. 09:25 So much so that 09:27 he doesn't want to eat any others. 09:28 That's right. He likes mommy's butter. 09:30 Well, right now it's mommy's butter, 09:31 later on, he will be like our butter, you know? 09:32 That's right. 09:34 So now we put this in the refrigerator overnight 09:36 for about eight hours. 09:37 And our finished product... 09:40 Product. As you can see right here... 09:41 Yeah, we have it right there in the corner Over there, 09:43 you can see it, right? Yes, it's right there. 09:45 Yes. Doesn't that look like butter? 09:47 Yes, it does. 09:48 It looks just like butter! 09:49 It looks like a stick of butter, 09:51 like you buy them in the store. 09:52 But this is made by your very own hands... 09:55 That's right. At home. 09:56 You know exactly what's in that recipe. 09:59 You saw the ingredients, you saw exactly what it has. 10:02 It works just like any butter would work. 10:04 That's right. 10:05 So you'll see in the next recipes. 10:07 I think we're ready for the second recipe. 10:08 That's right. Are you ready? 10:09 Of course, yes, I am. It's the cheesecake! 10:11 What do we need for the cheesecake recipe? 10:14 This is what we need. Yes. 10:16 For the base then we need... 10:23 Graham crackers or sweet cookies in this case, 10:25 but preferably like graham crackers. 10:27 Then we also need... 11:05 That's what we need for this cheesecake. 11:07 So we're going to start with our crust, okay? 11:09 Yes. Our crust. 11:11 Here we have some crackers that are already broken up. 11:14 It's ideal to have a machine like this a... 11:16 Food processor. That's right. 11:18 To be able to get a very, very thin... 11:20 Fine. 11:22 Fine and thin like a powder from the crackers. 11:26 Here we have some broken up, 11:28 but here we can put some of these ones as well. 11:30 So this machine will break them all up. 11:32 It's okay to get them a little more whole, right? 11:36 That's right. 11:37 We're trying to help it in the beginning 11:38 with the ones that were broken already. 11:40 So let's start to get this out of here. 11:42 I don't think I can. Let me see if I can. 11:44 Do you want me to help you? 11:45 Here you go. There you go. 11:47 They need a little push. 11:48 Because I'm worried for the cheesecake, 11:49 I mean, that cheesecake looks beautiful. 11:51 Yes. It smells so good. 11:52 Oh, it's such a hit. 11:53 You should see it. Yeah. 12:03 As you can see... 12:05 As you can see right there we have it already done. 12:08 We have our butter that we just did, remember? 12:10 We have our butter here. 12:12 And it's not melted 12:13 'cause we took it out of refrigerator. 12:15 But it's okay, we're going to put... 12:16 We're going to put... 12:18 Like this in the processor. 12:19 Look at it, how it cuts just like commercial butter. 12:24 That's right. That's the beauty of it. 12:25 We're going to put about this much to start with. 12:29 It's not... 12:30 Half a stick or... 12:31 Yeah, I mean, we have the measurement there. 12:33 But right here, 12:35 we just eyeball it 12:36 like you can, you know, you say it. 12:37 And so we're going to try 12:39 to get our little dough out of it now. 12:41 Okay. 12:51 We're going to have to help it a little bit, I think. 12:53 Okay. 12:58 So we're going to get a bowl, it's right over there. 13:01 It's right here. 13:03 And, well, 13:04 the idea is to get this mixture right here, 13:08 like wet coarse sand. 13:11 That's kind of the idea. 13:14 And we have a little tool right here 13:15 that will help us blend it all up. 13:18 So we have a few pieces of cracker 13:19 that can be helped out here with this little tool. 13:22 And our butter is also, see it's not melted. 13:25 It's easier when it's melted. 13:26 But since we don't have it melted, it's okay, 13:27 we can use it. 13:29 But you know what, 13:30 it's supposed to be melted, right? 13:31 Or you know what, we can help it with our hand. 13:34 Our hands are warm, 13:35 and they will sure melt it quicker. 13:37 That's right. Let's just go like this is. 13:39 This is what we do in a real kitchen, right, so... 13:42 Now, Stephanie... Yes. 13:44 When you mix this, 13:45 you're just going to use the simple crust, right? 13:47 Simple. 13:49 This is the crust, that's it to it. 13:50 Because you already have the crust 13:52 already prepared first. 13:53 I did prepare ahead of time just to make it simpler, 13:57 but I want you to see the steps of how we make it. 13:59 Exactly. 14:00 And also I want you to see 14:01 how we can use the butter 14:03 that we just made in a recipe like this. 14:04 Exactly. 14:06 You can use it for pastries like this, 14:07 so it works so wonderfully. 14:08 You can use it for sweet recipes 14:11 and savory recipes as well, right? 14:13 That's right. That's right. Okay. 14:14 That's the beauty of it. 14:15 I'm going to go ahead and move this from... 14:17 Thank you so much, Idalia. The front of your bowl. 14:19 That would help. 14:20 So our friends can see. 14:22 This is another step that is important. 14:24 I'm going to show you what I do. 14:26 I need... Okay. 14:27 I think you're going to have to go wash your hands. 14:29 Maybe I do. I think I do. 14:30 Even though, I don't even... 14:34 We're going to get this paper, it's a little bit of wax paper. 14:37 And what I do is I take a pair of scissors, 14:39 and I cut three strips. 14:40 Do you mind doing that for me, Idalia, 14:42 so that I can wash my hands real quick? 14:43 Oh, not at all. Sure. Thank you. 14:44 Okay, three strips. 14:46 You're not going to measure if I did them all evenly, 14:47 are you? 14:49 Not at all. No. 14:50 I'm terrible cutting straight, but all right. 14:52 The teacher said we need three strips and... 14:56 Yes. Sorry. 14:58 Some are wider than the other but... 14:59 That's perfect. That's fine. 15:01 Well, I actually... 15:02 This one, as you can see, after that we put in, 15:04 I just cut them around to make it look prettier. 15:06 Now this is springfoam pan. 15:08 Yes, it's ideal for this recipe. 15:11 So that way this is the springfoam, 15:13 that is why it's called springfoam. 15:15 And it's usually used for making cheesecakes... 15:19 'Cause it's easier to remove. Yeah. 15:21 They also look pretty when it's done. 15:22 All right, so the next step, so with these strips. 15:25 Yeah. We put... 15:26 We can swap the sides. Thank you, Idalia. 15:28 Thank you so much. You're welcome. 15:29 We put them around like this. 15:30 So it won't stick. 15:32 So that it won't stick 15:33 and that it will be easy to take out. 15:35 That's the idea. 15:36 So we put them first like that. 15:37 And then we put our dough 15:40 that we have over there 15:41 that as you can see look like... 15:42 Let's pretend it's already done, right? 15:44 Yes. We do it like... 15:46 It looks like it's dry but it's not. 15:47 It's perfect 'cause when you press it down 15:50 with your fist like this 15:51 or another, it could be a cup or something. 15:54 But when you press it down, 15:56 then it will be even and it won't be so crumbly. 16:01 It will be uniform. Exactly. 16:02 That's right. 16:03 But that idea is it is not so crumbly 16:05 or not so dry or so wet. 16:07 It's kind of like to be in between. 16:09 That's the idea. It's very good. 16:11 That you put it in the refrigerator 16:12 for just a little bit 16:13 and then you have that finished butter right there 16:15 as you can see. 16:16 Yes, this is the crust. 16:18 So do you think that was hard? No, right? 16:19 No, not hard at all. Very simple. 16:20 And I'm sure your five-year-old son 16:22 can enjoy doing this recipe. 16:23 It's like to get their fingers in the food, right? 16:27 Okay. Let me take this from you. 16:28 Thank you. So the next step. 16:30 Now we're going to do the filling for our cheesecake, 16:32 okay? Okay. 16:33 I'm going to have to... Do you mind helping me? 16:36 Let me take these away right here. 16:38 And also need to wash my hands again for a second. 16:40 We just are putting the cashews. 16:42 And you can explain what we did with them 16:44 as I go do this really quick, okay? 16:46 The cashew is a very good friend 16:48 in the plant-based kitchen. 16:50 The cashews, you can use it for savory recipes and, 16:52 in this case, 16:54 we're going to use it for a dessert, sweet recipe. 16:57 Now what you must do is wash and rinse them, 17:00 soak them in boiling hot water 17:03 like the instructions at the beginning of the program 17:05 we mentioned to you. 17:07 When you soak them, it makes them creamier, right? 17:10 Yes, easier to blend. 17:12 Easier to blend. 17:13 They will be much, much smoother to blend and quicker. 17:16 So it's a great idea to first soak them 17:18 and that way we can just help a little bit of blender. 17:21 And you will get a much creamer texture to your cheesecake 17:24 and that's what you want. 17:25 We want that creamy, rich... Creamy. 17:27 Cheesecake. Yes. 17:28 So that's what we're doing, 17:30 our first ingredient is cashews. 17:31 Now we have another ingredient 17:32 that will help this smooth process 17:34 or these smooth, 17:36 the idea of getting a smooth cheesecake is coconut milk. 17:39 It's a very thick and rich coconut milk. 17:40 It's a whole. 17:42 So try not to get the light 17:44 but rather like the whole coconut milk. 17:45 Oh, that's right. 17:47 And you'll see that is very thick. 17:48 It's more thick than the other one, 17:49 it's is not light. Yes. 17:51 But then we put something that makes it quite unique. 17:54 And it's actual... 17:56 Let's put it towards this way. Yes. 17:58 The young people are going to say, 18:00 "What are you putting in that cheesecake?" 18:02 Like, "You're going to ruin it," 18:03 they're going to say. 18:05 No, no, no. We're going to help it, okay? 18:06 They're not going to even take the garbanzos. 18:08 Oh, no. 18:09 Oh, I mean, 18:10 they are going to love this cheesecake so much. 18:12 But it's better to tell them 18:14 until after they eat it and try it. 18:15 Oh, okay. 18:16 Shh, I didn't say anything. 18:18 I think garbanzos, 18:20 due to the texture 18:22 is that it makes it like what the eggs would do. 18:24 Exactly. It makes it spongy. 18:25 It's an egg replacer. Exactly. 18:27 It makes it more spongy. 18:28 It just adds this special and very effective texture 18:31 to the cheesecake. 18:33 So those are our main ingredients. 18:34 And then we add other important ingredients, 18:37 which is of course the sweetness. 18:39 You're going to want to have something sweet. 18:40 Oh, yeah. 18:41 And the best tasting sweetener 18:43 for these cheesecake is maple syrup. 18:45 Why? 18:47 Because it will give you that mapley flavor. 18:48 Oh, okay. It's light, it's also... 18:50 Natural. Of course, natural. 18:52 It just gives this a very unique flavor. 18:56 And I like that better. 18:57 Of course, you can use any other kind of sweetener. 18:58 You can use honey or... Agave nectar? 19:01 Yes, of course, you could. 19:02 Okay. 19:04 Whatever you have really. Okay. 19:05 Then you have to put in some cornstarch, right, 19:08 that we mentioned right there. 19:09 Yes. 19:11 And we have the juice of a lemon. 19:13 I hope it's a juicy lemon. Yes. 19:15 Because you do need, you know, a good amount of it. 19:18 And this is lemon zest? 19:19 And the zest, yes. 19:20 The zest also it makes it very, very delicious. 19:24 We also put a little bit of apple cider vinegar. 19:27 It will help it give that little kick, 19:29 you know, that acidic kick to the cheesecake 19:31 that usually cheesecake has. 19:34 Then we have the vanilla. 19:36 The vanilla also is so beautiful. 19:37 You can use powder form or you can use extract, 19:40 your vanilla extract. 19:41 And then we have a little ingredient 19:43 which is also the tahini. Yes, tahini! 19:44 What a great combination! Yeah! 19:46 I love the... 19:47 But check these, our garbanzo beans 19:49 and the tahini combination, it's really good. 19:51 It helps with a flavor. 19:52 It just helps a lot with the flavor. 19:54 You don't put too much of it otherwise, right? 19:56 No, not much. 19:58 It's just a little bit. 19:59 Just a little underlying taste to it. 20:02 And then bit of salt, 20:03 just a little to bring out the other flavors. 20:06 Well, make sure that you put a lid in your blender. 20:09 Yes. 20:10 And you might need a little help. 20:12 In this case, we have this stick. 20:13 Let's start with a low speed. 20:16 Yes. 20:17 And then we go up. 20:19 Gradually grow up. 20:31 You got to make sure it's very smooth. 20:34 That's right. 20:35 You don't want to find any pieces there, 20:37 any crunchiness, especially, no garbanzos, please. 20:39 Exactly. 20:41 So make sure it is very, very smooth 20:42 as you can see right here. 20:43 Let's try to help it a little bit 20:45 with clearing this out. 20:46 I think it's pretty smooth, as you can see. 20:48 Oh, yes, it is. You see. 20:49 And so now it's ready to be put on to that crust. 20:54 And then ready to go on into oven. 20:56 Once we put in the crust, how long do we bake it for? 20:59 We bake it for about 50 minutes. 21:00 Okay. 21:01 You have to make sure that you watch it 21:03 so that you don't overcook it 21:05 as far as like getting like burnt type of, 21:08 you know, idea, 21:10 but you have to get a little bit golden. 21:12 And you will see that it will just look like it, 21:16 sort of, raises a little bit when it's in the oven cooking. 21:20 But about 50 minutes to an hour, that's all. 21:23 Do you see how smooth and creamy it is? 21:25 Oh, yes, yes. 21:26 It's just beautiful. 21:28 You know, I would have mind cleaning the bowl. 21:31 You know, how the kids like to say, 21:33 "Mom, can I please eat what's left on the bowl?" 21:36 This spatula... 21:37 But because it's, you know, 21:39 usually the families have eggs in the mixture, 21:41 and that's not good. 21:42 But with this plant-based is 100% safe for them. 21:46 That's exactly right. That's exactly right. 21:48 This is a safe way to, 21:50 you know, get the kids involved as well. 21:52 Yeah. So we're going to bake this at? 21:55 350 degrees in the oven for about an hour, 21:57 50 minutes to an hour. For about an hour. 21:58 And call me when it's done. I'll be right over. 22:00 No, I'm just kidding. But make sure... 22:01 Oh, yeah, we're right there... 22:03 Make sure, you know, try to smooth it out 22:05 little bit like this so that it's even. 22:07 You can probably slap the pan 22:10 to get the air pockets out as well. 22:11 Yes. 22:13 So there you go. 22:14 But you have a final product, 22:16 right here on our counter with us. 22:18 We do. We do. Look how beautiful that is. 22:20 Right there. Right there. 22:21 So she found some cherries. 22:22 And how did you prepare those cherries? 22:24 Well, you know, we just got some rosemary sprigs, 22:28 fresh ones, and some cherries. 22:30 When it's like Christmas 22:31 then you can use some fresh cranberries. 22:33 That's right. Those are beautiful. 22:35 And we got these beautiful cherries as well. 22:36 What you do is that 22:38 you dip them in a little bit of sugar water 22:39 that is hot. 22:41 You just dip it one time. 22:42 And then, you coat it with regular powdered sugar. 22:44 That will be it. 22:46 And it just makes a beautiful garnish 22:47 for like Christmassy type of dessert. 22:49 So it's all fresh. 22:51 And you can even eat those sprigs, 22:52 probably tasty. 22:54 Well, certainly. Yeah. 22:55 Well, Stephanie, 22:57 we are having a wonderful time in the kitchen with you. 22:58 But I think we're ready for the next recipe. 23:00 Are you? We are. Yes, we are. 23:01 Well, our next recipe is... 23:03 The festive roasted vegetables. 23:07 So you will need... 23:27 So the sea salt is to taste, right? 23:29 Oh, of course, to give it some flavor. 23:30 Of course. Okay. 23:32 So these are the beautiful vegetables we have here. 23:33 Yes, I see that. 23:34 We have already done a first step, 23:36 which is that we blanched them, just so that we could get 23:39 at the initial cooking process going. 23:41 And that way 23:42 the roasting process will be shorter. 23:44 That's why we did that first. 23:46 But we just got a beautiful bright green color here. 23:48 We didn't want to cook them too much or anything like that. 23:49 Brussels sprouts. 23:51 Yes, we don't want to, you know, 23:52 damage the beauty of them by overcooking them 23:54 and getting them brown. 23:55 So it's just like one boiling and then that was it. 23:58 We just put them in cold water at the end. 23:59 For someone that's never blanched the vegetable, 24:03 how long do you leave it in the boiling water? 24:06 The Brussels sprouts about one minute. 24:08 One minute. 24:09 So you clean and rinse, washed out Brussels sprouts... 24:13 Dump them in the boiling water... 24:14 That's right. 24:16 For just one minute... That's right. 24:17 And then you scoop them right out. 24:19 Yes. Okay. 24:20 And rinse them with cold water to stop the cooking process. 24:21 That's right. 24:23 We did the same with sweet potatoes... 24:24 But they were cooked a little bit longer 24:25 just to get them a little bit soft, 24:27 and that was basically the first step. 24:28 But if you have time 24:29 and you want to put them in the oven directly, 24:31 it's fine as well. 24:32 It will just take longer to bake. 24:34 Wonderful. Yes. 24:35 Well, I first... 24:36 I think that we're going to do actually 24:38 is to caramelize our pecans 24:39 just to give a little crunchy sweet taste to them. 24:41 You know, this is a festive day, 24:43 so we want to have a little treat in it. 24:47 We're going to put them in a little pan right here 24:48 as you can see. 24:49 With just a little bit of maple syrup, 24:52 it could also be honey or maybe some brown sugar 24:55 you could use to be able to caramelize them. 24:59 I'm going to swap sides with you. 25:01 Should have... That is best. 25:02 And you know what you can start mixing the vegetables in there. 25:04 Oh. Oh, sure. 25:05 All you do is, except for these right here, 25:07 we mix everything in. Okay. 25:08 And you put salt to taste. Okay. 25:10 What I just like doing is 25:12 putting one of each little by little, 25:13 you know, just to get them like a proper mixed up. 25:15 Mixed up. Yes. 25:17 Okay. So... 25:18 We don't want to smash the sweet potato, 25:19 so let's try to be light about, you know? 25:21 You know how it is. 25:22 So add little bit at a time of each one of them. 25:24 Yeah, that's what I usually do 25:26 just to try to keep them nice and pretty, 25:29 you know, be gentle with them. 25:30 Yes. 25:31 And but this is it. It's so simple. 25:34 The long process is the peeling and the cutting, 25:37 that's really what would take some time. 25:38 And the cleaning. That's true. 25:40 Yeah, the cleaning. That is true. 25:41 But then putting it together, recipe together, 25:43 it's a piece of cake. 25:44 Very, very simple. Very easy. 25:45 This way you don't have to stir it as much 25:48 and you don't bruise, 25:50 especially the sweet potato. Yes. 25:52 Those were a little bit overcooked maybe, 25:54 you know, if they were a little less cooked, 25:55 probably they would have been better. 25:58 But it doesn't really matter. 25:59 What matters is that, 26:00 you don't overcook the Brussels sprout. 26:03 Those are important to keep nicely bright. 26:04 Exactly. Oh, yeah, they do turn brown. 26:06 Yeah. They don't look as appealing. 26:07 Yeah. 26:09 And we eat with our eyes, right, Stephanie? 26:10 Yeah, and also they taste much nicer 26:12 when they're not overcooked. 26:13 Yeah. So this is it. 26:15 All you do is just a couple... 26:17 I don't even know, that was a minute. 26:18 But let's say a minute of roasting the pecans 26:22 with the maple syrup, that's it. 26:23 You get it nicely caramelized. 26:25 Now I finished it with... 26:26 Good. These ingredients. 26:27 Yes. And now what? 26:29 Let's put the cranberries as well. 26:30 And now let's season it with some salt. 26:31 Okay. 26:33 And a little bit of maple syrup... 26:35 Okay. 26:37 Just a drizzle, right? That's right there. 26:38 And then a little bit of oil, 26:40 just so we can get them in the oven 26:41 and they start actually roasting, 26:43 and we can get a crispiness to the vegetables 26:46 once they're nicely browned. 26:48 All right. 26:49 And so that's it. 26:51 It's very simple and... 26:52 Oh. It's so pretty though. 26:53 Of course, you can, you know, add on any kind of maybe herb 26:56 or a special seasoning you may enjoy at home. 26:59 You can use your imagination or creativity or preferences 27:03 to make this dish your own. 27:04 So that's another idea. 27:06 So now that I have the vegetables all together, 27:09 the maple syrup, it's in there... 27:10 Good. The oil? 27:12 The salt, the oil. Good. 27:13 Do I need to put oil in the pan, on the baking pan? 27:16 Not at all. There's no need. 27:17 There's no need because it has enough oil already. 27:21 Let's also put the pecans in there. 27:22 Oh, put them now. Yes. 27:23 Yes, let's do that. Okay. 27:25 Part of them at least, 27:26 and then we'll put a little bit at the end, okay? 27:27 All right. Yeah. 27:29 So let's give it a nice mixture very gently, if you can or... 27:31 Can I have a spatula, please? 27:32 I think the... Sure. 27:34 That red spatula would be best. Good. 27:35 Yes. That way we don't bruise it. 27:37 Yeah. And now you can pouring... 27:39 Pouring in. Pouring them on the pan. 27:41 And that way it will get nicely mixed. 27:43 But it's just as simple as that. 27:45 Well, I think it looks really good 27:47 just like it is right now. 27:48 The cranberries give it the nice festivity touch. 27:51 So we will then turn it over into the pan. 27:54 Dump them over on the nice baking dish. 27:57 We have these beautiful ones here that, 27:59 you know, even the touch of color to... 28:02 I dropped down. 28:03 To make even more colorful 28:04 than what the vegetables already are. 28:06 Wow! But what do I do now? 28:07 As simple as that. That's it. 28:08 Then we put it in the oven to maybe 400 degrees. 28:13 400? 28:15 Just very quickly, just for them to get roasted. 28:17 Oh! Okay. 28:19 Or you can cook them a little bit longer 28:21 for about 350, right? 28:22 Until they're little more cooked, 28:24 as much as you want. 28:25 Golden. 28:26 But golden on top, that's the idea. 28:28 I put it on 400 just because I wanted to get a brown, 28:31 gold color on top, for them to look roasted. 28:34 Muy bien. 28:35 So right here we have the finished product 28:38 that you baked already. 28:39 It looks beautiful. 28:41 And the Brussels sprouts 28:43 kept their natural green color... 28:44 That's the idea. 28:46 Which looks very nice and crisp. 28:47 And the touch that the sweet potatoes give to it 28:52 and the cranberries... 28:53 Oh, my! And it's beautiful! 28:56 That is good. And this is all plant-based. 28:59 We didn't need any milk. We didn't need any eggs. 29:01 That's right. No bacon fat. 29:03 Very little oil also, so it's not very heavy. 29:06 And it's just wonderful with pecans, 29:08 little sweetness, that crunchiness, 29:10 it's just very nice to go as a side dish 29:12 to your other fancy dishes in a special meal. 29:15 Wonderful. 29:16 Well, I think we're ready for the next recipe. 29:18 We are. Yes. What do you think, Stephanie? 29:19 We are! All right. 29:21 We're going to be making a gluten and nut roast. 29:22 So we're going to need... 29:57 Yes, those are the ingredients 29:59 that we need for this very, very delicious recipe. 30:02 It's truly a hit at home. 30:04 It smells awesome in the kitchen. 30:05 Yes. It's a hit at my home. 30:06 And when I prepared it for special occasions 30:09 like in other places 30:10 or potluck at church or something, 30:11 it goes by so fast. 30:13 So it's truly one of the favorites at home. 30:16 And that is I want to come in and share with you guys here. 30:19 And so first we're going to chop the onion. 30:21 So we have it right here. 30:23 And... 30:24 You're going to make me cry, Stephanie. 30:25 Oh, that... Yeah, maybe. 30:27 Let's hope not. 30:28 Put little water in your tongue, 30:29 and that should help. 30:31 But so we, you know, chop it pretty small. 30:35 The idea is to give flavor to the dish, 30:38 rather than, you know, texture or anything like that. 30:42 It's just flavor. 30:43 So let's just put it very, very small as much as we can. 30:45 We're going to chop it really, really tiny. 30:47 Yes, what you were saying? Sorry, Idalia. 30:48 No, I just wanted to ask if I don't have fresh onions, 30:52 you know, the other day, 30:53 I started cooking 30:55 and I didn't have a single onion in the house, 30:56 but I had garlic... 30:58 I mean, onion powder. Yeah. 30:59 So I'd like to know, can I use onion powder? 31:02 Completely possible. Okay. 31:03 In fact, the great thing about this particular dish 31:05 is that you can give it your own spin 31:09 as far as the seasonings are concerned. 31:11 All right. Yeah. 31:13 You can even omit the onion and put something else 31:15 that you may would like better. 31:17 Or if you have kids that just cannot stand to see 31:19 any little pieces of onion, then for sure use the powder. 31:22 Well, I'll throw it in the blender. 31:23 They won't see it that way. Yeah. 31:25 Even though I have done that before for this recipe, 31:28 put it in the blender, 31:29 and it doesn't really work very well 31:31 because it makes it too smooth. Oh. So don't do that, guys. 31:34 Yeah, it's best not to blend it. 31:35 Hey, I'm glad I said that. Yeah. 31:37 When you do a little texture 31:40 as far as the other ingredients, 31:41 when you put it the liquefied, like onion, 31:45 it makes it too runny or something. 31:46 I did try that before. 31:48 All right. Yeah. 31:49 So either you use the powder or you use the onion. 31:53 Yes. Like this chopped. 31:55 Now we're using the white onions, right? 31:58 Yeah. 31:59 But is there, I mean, 32:02 should we stick to the white onion 32:03 or should we do the purple onion, 32:05 is that all right? 32:06 Well, I wouldn't put purple 32:07 just because I don't think that aesthetically would be nice. 32:09 I think it will look kind of awkward, 32:11 but maybe if anybody has no problem 32:13 with how it looks, 32:14 then, you could use a red one, if you have nothing else. 32:17 But if you can see the finished product, 32:19 you know, the onion is, 32:20 you can see just, you notice a very, very little, 32:23 whereas with the purple, you can maybe change the color. 32:25 So we're going to use 32:27 the half of the onion like this. 32:28 This is more than enough. 32:29 Really good job. 32:31 Yeah, well, thank you. 32:33 We're going to put it in a bowl right here. 32:35 All right. 32:36 And we're going to add to the onion. 32:39 Now it's very important 32:40 to follow the steps in the right order, okay? 32:43 Okay. 32:44 Because I'll explain it as I go. 32:46 But here we put garlic, okay? 32:48 Okay. 32:49 So we're going to put the garlic and the onion. 32:51 Then we put the olive oil. 32:54 Okay. 32:55 And then we put the ground walnuts... 32:59 Ground walnuts. 33:01 These add such an amazing flavor 33:03 and, you know, the nuttiness, 33:05 it just makes it perfect for the loaf that it is. 33:09 And then to this, you add the one cup of water. 33:14 That's the one cup of cold water. 33:16 Cold water. Yes. 33:17 Very important that it's cold 33:19 because that this way will help mix better. 33:20 Okay. 33:21 And then the yeast flakes. Yes. 33:23 So we have this first mixture 33:25 right here of these ingredients. 33:27 Now this is what I was explaining 33:28 that it's important to do this first. 33:30 And then mix it very well like this, 33:32 you can even add the salt to here 33:34 so that it can mix evenly. 33:36 Yes. Yeah. 33:38 And then, at the end, you add the gluten flour. 33:42 Okay. 33:43 Because if you add it before, 33:46 it's not going to mix well because it tends to clump up. 33:49 Okay. 33:50 So as it clumps up, it may not absorb the flavors. 33:54 Exactly. 33:56 So it's important to add it at the end 33:57 so that it can be completely evenly mixed... 33:59 Right. 34:00 As it clumps up so much. 34:02 So you see it becomes like a runny dough, 34:07 like a wet dough as you can see. 34:11 Now we need to have the water in the stove hot. 34:15 Okay. 34:16 So you could please turn it on for me 34:18 as I finish this up. 34:19 Sure. 34:20 This is the dough that we have right here. 34:22 Right. 34:23 So the gluten flour has no taste. 34:25 So when you're adding anything to flour really, 34:29 you should mix in especially the salt 34:32 because it dissolves in the liquid. 34:34 In the liquid, exactly. 34:35 And the seasons, that's what I have discovered, 34:38 that when I put the seasoning in the liquid 34:40 and dissolve it a little bit, 34:41 and then add the flours 34:43 or the gluten flour in this recipe, 34:45 then the flavor seems to be better... 34:49 Yes. 34:51 Better dispersed in the whole piece of the gluten roast. 34:54 Yes, I agree completely. Okay. 34:56 That is such a good tip to use at home when cooking. 35:00 Dissolving the powders into the liquids. 35:04 So we have this mixture, I put it straight into a pan. 35:07 It does not have to be oiled 35:08 because this is already enough oil. 35:10 It does already have oil. Yes. 35:11 So we just put it straight into our pan, all right? 35:14 And as you can see it's like bread dough. 35:17 And now that it absorbed 35:18 most of the liquid, the gluten, 35:20 then it's like a bread dough. 35:21 And you see with the onion like that, it's not a runny... 35:24 Right. 35:26 Dough, but it's just perfect. 35:28 So we just expand it like this, right? 35:30 Yes. 35:31 And then we do the next step, 35:34 which is in our hot water right here, the stove. 35:38 Okay. 35:39 We put the seasonings... Okay. 35:41 Which you can choose to do whatever flavors you like. 35:45 You can use, you know, the cumin we're using here. 35:47 But you can use another thing that you may like. 35:48 You can use thyme. Thyme. 35:50 Yes, that's exactly... Or sage. 35:52 Sage. Sage is a wonderful... 35:53 Sage and thyme. Yes. Exactly. 35:55 So whatever you prefer to choose, 35:57 you can put in this broth, sort of, broth we're making. 36:00 Okay. So we're making a broth. 36:02 Yeah. Yes, exactly. 36:03 It's like a broth with a lot of flavor and aroma. 36:07 And it just has to be a wonderful taste. 36:10 You know, make it as delicious, special, 36:12 as preferable as you want. 36:15 That's basically the idea. Okay. 36:16 So but it has to be hot. 36:18 And then this mixture, we pour it on top. 36:22 Okay. 36:23 Although it may seem a little bit strange, 36:24 this is exactly how it has to be cooked. 36:26 We put it on top... It is strange. 36:28 I've never seen... 36:29 This is exactly how it has to go in the oven. 36:30 They cook like this. 36:32 Wow! 36:33 What inspired this recipe? 36:35 Well, what inspired, 36:36 the fact that for special occasions, 36:39 you know, in South America, in Chile, 36:41 there aren't any options you can go and buy. 36:44 It's not like you can say, 36:46 "Oh, I'm going to get a turkey roast." 36:47 Right. That's right. 36:48 Or... It's impossible. 36:50 So what could you make 36:51 that would replace this great roasted protein-y entrees. 36:56 Right. 36:57 And so this is one that it came in as a lifesaver. 37:02 It is. And everybody loves it. 37:03 So when we put it into the oven, 37:05 once it goes into the oven, 37:07 if that's cooking, 37:08 and the actual gluten starts growing, expanding, 37:13 absorbing all the liquid and getting baked. 37:16 Wow! 37:17 And so in the finished product, you can see how it turns out. 37:19 The liquid actually almost dries completely. 37:22 Okay. 37:23 And if you have a little bit left, 37:24 it's like a little gravy. 37:26 But the idea is that you can get it 37:27 as brown as you want on top. 37:29 Okay. 37:31 But an hour in the oven at 350 37:33 is what you need to get the finished product 37:35 in a way it needs to be. 37:36 Very good. 37:37 So right here we have the final product, 37:39 and you garnished it 37:40 with baby potatoes, red potatoes. 37:42 Yes. 37:43 You can put carrots if you wanted 37:45 or anything pretty to go around it. 37:46 Yeah, it's very nice. Oh! 37:48 And the one thing that I did forget, I'm so sorry, 37:50 are the bay leaves. 37:52 This is another great touch of flavor that is next to put. 37:54 Oh, that's right. 37:56 You just put it on top and at the end. 37:57 You just take them out when they're, you know, cooked. 37:59 Right. 38:00 But the flavor that will go into the broth with bay leaves 38:02 really complements it nicely. 38:04 But like I said, it's interesting 38:05 'cause you will start seeing how it just grows and grows 38:07 and starts baking. 38:08 And it's perfect. Okay. 38:10 Well, there may be some folks out there that say, 38:12 "Gluten, I'm allergic to gluten." 38:14 That's a big problem these days. 38:15 You know? Yeah. 38:17 These days, definitely, there are some problems. 38:19 And also in my home, we have to cook gluten-free. 38:24 My husband is gluten-free, vegan. 38:26 So that's the style that we have to prepare. 38:29 So this is a good option. 38:31 But sometimes it depends on the person 38:34 and we can't get into details 38:35 what works for my husband and what doesn't 38:38 because every case is different. 38:40 So you may think gluten is too high in protein 38:43 and everything in moderation. 38:46 I believe that 38:47 when we limit our protein intake 38:49 during the week 38:51 that you're doing yourself a favor. 38:53 I'm not a health expert, you are, but... 38:56 Learning every day. 38:57 But I do understand that 38:59 we have protein in nuts, in legumes, 39:01 and different sources of protein 39:05 that we don't realize and people are like, 39:07 "Idalia, you guys are vegan? 39:09 What do you eat for protein? 39:11 Those kidss are not going to be healthy." 39:13 Well, there are... 39:14 Oh, it's plenty protein here. Exactly. 39:15 I mean, definitely, I mean, these days, you know, 39:17 the gluten is something that we're really scared of, 39:19 and it's rightly so. 39:20 Sadly, with all of the modifications 39:23 to the wheat and things like that, 39:25 it is affecting people now very much so, 39:27 something that never happened before. 39:28 I mean, we've been eating bread for thousands of years, 39:32 but now is a problem that is occurring so often. 39:35 And it's something to watch. 39:36 That's why I do make at our home 39:37 for special occasions. 39:39 Special occasions. 39:40 I try to avoid gluten through the week, 39:41 even when I make this for the weekend, 39:43 or things like that. 39:44 But for those that can tolerate it, 39:46 it's a very good option. 39:47 And like you said in moderation is the secret, really. 39:50 That's right. That's right. 39:51 Or try to get gluten flour that hopefully is organic. 39:54 Or, yes, you know, from with the... 39:55 Non-chemically... 39:56 Yeah, not genetically, exactly like that modified. 39:59 So that's another thing 40:00 to try to watch what we eat 40:02 and try to get as healthy 40:03 or as original as possible as it is. 40:05 Yes, it definitely to the original diet, 40:09 Garden of Eden diet. 40:11 This has been really fun to learn this new recipe. 40:15 I've never seen it prepared like this. 40:18 And I can't wait till we sit with our coworkers 40:20 and share this food after the program. 40:22 Oh, yeah. 40:23 It's always a treat. 40:25 Well, folks, we do have one last recipe 40:27 that we're going to share with you. 40:29 It's a beautiful, refreshing recipe. 40:33 And so for this recipe, 40:34 you're going to need the following ingredients. 40:38 We will need... 40:57 So very simple recipe! 40:59 Very simple. 41:00 But very colorful. Yes! 41:02 Just so tangy but sweet at the same time, 41:04 and just beautiful. 41:05 And it just goes perfect with a nice fancy meal as well. 41:09 So all you do is just mix in your ingredients 41:11 and then you can add some ice at the any of the one as well, 41:13 you know, if you like it nice and cold. 41:14 But I do like some of these juices, you know, 41:17 because they have so many antioxidants 41:19 and just so many benefits to our health. 41:21 So it's a healthy drink as well. 41:24 And then that makes it nice to, you know, it's a very... 41:26 So that's the cranberry juice? 41:27 Yeah, that's the cranberry. 41:29 This is a pomegranate right here. 41:30 Pomegranate. 41:31 We're going to put pomegranate right here. 41:33 It's a richer and deeper red. 41:35 So it makes it a little bit more beautiful. 41:38 And the thing is that those two, 41:39 the cranberry and pomegranate... 41:41 Pomegranate. Are a little bit tart... 41:43 They are. 41:44 As you know, they're pretty tart. 41:45 And so we're using the cranberry 41:47 thinking of Christmas, 41:48 possibly a Christmas drink, you know? 41:49 Okay. 41:51 But we're going to use the white grape juice 41:53 to add sweetness. 41:55 So we don't want to add sugar or any sweeteners 41:57 but try to keep it more healthy. 41:59 And try to keep the antioxidants, 42:01 you know, very, very fresh and alive. 42:03 And so that's why we're going to use a white grape juice 42:05 to sweeten it up a little bit more. 42:07 And that way, 42:08 it's going to be nice and more tasty, that way. 42:11 Oh, definitely. 42:12 I do know 42:14 there's a great benefit of drinking cranberry 42:17 for the kidneys, right? 42:18 Indeed, yes. 42:20 As women, 42:21 we really have to have cranberry juice usually. 42:23 I would say all the time in our refrigerator. 42:25 It just helps so much with urinary problems 42:27 and urinary tract infections and things like that. 42:29 And so it's good to prevent 42:32 and it just keeps things, 42:33 you know, very clear, very healthy. 42:35 Cranberry juice is wonderful. Okay. 42:37 It's truly, truly beneficial. 42:38 And plus it has so much vitamin C. 42:40 Yes. And things... 42:41 It just helps a lot with keeping one healthy. 42:44 So definitely one drink to have at home. 42:46 All right. Very good. 42:47 Now I have some raspberries. 42:49 You know, raspberries are one of my favorites. 42:50 Mine too. 42:52 We're going to have to fight over it 42:53 or so I'm going to pick them right up. 42:55 Yeah, yeah. No, I'm just kidding. 42:56 It's nice to have little crunch when we drink. 42:58 But raspberries are so common where I live in Chile. 43:00 I love Chile for that reason, you know, 43:03 because you can get in the summertime 43:05 when the peak of the season 43:07 which is the opposite from here. 43:08 Our summer in Chile is in January, February. 43:10 Wow. 43:12 And right now I escaped from the cold. 43:14 So I'm here in the American summer. 43:16 And I'm loving having two summers in one year. 43:19 But the raspberries, you can get a huge box, 43:21 like a 4 pound box freshly picked for like $3. 43:26 So it's amazing. I just love that over there. 43:29 And I use them a lot. 43:31 But we don't have cranberries or fruits like that, 43:33 so that's why I use these for this drink. 43:35 But it could be also used with other fruits. 43:38 It could be, like I said, 43:40 fresh cranberries 43:41 or you can even put strawberries 43:43 like either sliced or in cut in fours. 43:47 That's right. 43:48 Any fruit that will stand out in this beautiful punch. 43:52 So you put the fruit like this, right? 43:55 It will make it come up higher a little bit more. 43:57 Then the limes also add 43:59 a beautiful touch to that and color. 44:01 You could even put some oranges as well. 44:03 Oh, yes, I like that. 44:05 Yeah, to make it look even prettier with a very... 44:08 Presentation is everything, 44:10 I mean, our appetite opens up 44:12 not only when we smell the food but when we see it 44:15 and we see something so beautiful, it's like, 44:17 "I want to try that." 44:18 And we don't say what the ingredients are, 44:21 at least for my kids, I just want them to try it. 44:23 And they'll be like, 44:24 "That's good, Mom!" "You know what you're eating?" 44:26 Yeah. 44:28 So it's got beets in it. 44:29 And there'll be like, 44:30 "What? It's got beets! I don't like beets." 44:32 "Well, you liked it now." 44:33 So anyway... 44:34 Yeah, but the idea is that by adding these add-ons 44:36 to a simple combination of juices. 44:38 Juices. 44:39 You make it something, 44:41 from very simple to something very gourmet. 44:42 Exactly. 44:44 And you can see how easy it is 44:45 to make something look very gourmet, 44:47 and very attractive, and fancy. 44:49 So it's not difficult 44:51 to do something a little special for a special occasion 44:54 by adding some fresh fruits or slices of citrus fruits. 44:57 And then of course, 44:58 some garnishes like the little mint leaves, 45:00 which actually add some... 45:01 Mint leaves. Mint leaves, sorry. 45:03 Which actually also adds 45:04 some delicious depth of flavor into the drink. 45:07 And so that's why 45:08 the mint doesn't come very nicely. 45:10 It's kind of like a cocktail, you know, 45:12 but very healthy as well. 45:13 Yeah. So you just... 45:15 That's it. You just serve it that way. 45:17 We can mix it up a little with a spoon, 45:19 maybe just a little bit, 45:20 just to get all the flavors combined, 45:22 better combined. 45:24 Thank you, Idalia. 45:25 And that said, you have a delicious drink 45:28 that if served as it is, 45:31 perfect, or with some ice as well. 45:33 Well, you have a very pretty glass there. 45:37 And, you know, I want to thank you, 45:40 because these are really beautiful options. 45:43 And it brings the children, 45:45 for example, my family away from the sugary drinks 45:49 that are so readily accessible, you know? 45:51 Yes, exactly. 45:53 And that way you give them something different, 45:54 something exciting, 45:56 and get earned their interest 45:58 into preparing the meal as well. 46:01 So a drink like this 46:02 would definitely go a long way at home. 46:06 Well... And like... 46:07 Well, sorry, and like you said, 46:09 they're going to love it in those raspberries. 46:10 Oh, yes, definitely. 46:11 Fishing them out and eating them. 46:13 We have a few minutes left before we take a break, 46:16 and we're going to show you 46:18 or share the contact information with you. 46:21 So be ready, 46:22 we're going to share the contact information. 46:24 But right now, I'm going to take advantage that 46:27 you are a professor 46:29 there at the Chilean University. 46:30 That's right. 46:32 Tell me what are the activities? 46:35 And how can we better help our neighbor 46:39 by sharing a recipe, a healthier choice? 46:43 Because, okay, we are struggling, you know, 46:46 there are people 46:47 that are wanting to have high cholesterol, 46:49 they want to abandon 46:51 the consumption of animal products, 46:53 the cheese, the milk, the eggs, whatever it is. 46:56 But these are plant-based alternatives. 46:59 But sometimes we don't know 47:01 how to reach the neighbor next door. 47:03 What do you suggest we do? 47:05 Well, as we work with the students 47:06 specifically down there, 47:08 we have seen that, 47:09 since most of them are completely new 47:14 to the idea of plant-based. 47:15 It's not so much, like here in the States 47:16 where everywhere you go, 47:18 now you have plant-based options. 47:19 So there, it's not so much. 47:21 Actually, I would say it's very difficult 47:23 to even go out to eat. 47:25 And so the ministry 47:27 and the work that we're doing in the university 47:29 through the students that don't know anything 47:32 about this kind of diet, it's been really wonderful. 47:35 But the main thing, of course, is how it benefits them, 47:39 like bringing information to them and saying, 47:41 "These options benefit you so much." 47:44 And as you taste them and try them... 47:47 Taste and see. Yes, it truly is... 47:50 It's true. 47:51 Once they taste and see, they're pretty hooked. 47:55 And they're pretty amazed. 47:58 And so I think it has to do with befriending them 48:02 by involving them as well. 48:03 That's why I enjoy so much teaching cooking classes. 48:06 I get everybody involved. 48:07 I get them, everybody participating, 48:10 you know, putting their hands on, 48:11 like I told you before, you know? 48:12 When you put your hands into something... 48:14 That's right. 48:15 It's going to taste good no matter what, 48:16 even if it doesn't just because you made it. 48:18 That's right. I mean, it works with young... 48:19 It's mind. Yeah. 48:21 It works with young kids 48:22 and it also works with other ones as well. 48:24 So cooking classes 48:25 or inviting people to eat to your home, 48:28 having a special meal for them, 48:30 letting them taste something different 48:31 but pretty good, really delicious, 48:33 and with a lot of love, it's so effective. 48:36 That's the key, love. 48:37 Yes, it's so effective when you want to share them 48:39 'cause you care about them and... 48:41 That's right. 48:42 And they perceive that. 48:44 And so it has worked in such a wonderful way, 48:46 you know, for them to get an interest 48:48 in learning to eat a little bit better. 48:50 And it's hard to break the traditions too 48:52 because we're raised... 48:54 You know, we were raised in our farm. 48:57 So our family always, you know, 49:00 cultivated whatever seasonings we needed, 49:03 all the animals that we nurtured 49:05 and that was our meal. 49:06 Wow! You know? 49:08 So then, in my case, 49:10 I married a vegetarian and I was not, 49:12 so I was cooking for him and for me. 49:14 But, you know, 49:16 when there's a will, there's a way, 49:17 and I believe that the Lord will give you the will 49:20 if You ask Him to. 49:22 So it's a challenge. It's a struggle. 49:23 You have your highs and your lows, 49:25 but don't give up 49:27 because the result is better health, right? 49:31 Definitely better health. Yes. 49:32 Very good. 49:34 And just better health equals also happiness. 49:36 It's just that peace of mind 49:37 and, you know, being able to do so many more things, 49:40 and health is everything really. 49:41 That's right. Well, thank you. 49:43 I commend you for all the work 49:44 that you're doing with the young people. 49:46 Oh, thank you. Thank you. 49:47 And this program can be shared with your neighbors too 49:49 so they can learn these new recipes 49:52 and these natural options. 49:54 Well, as we promised before, 49:56 we said we will share the contact information. 49:58 So I hope you're ready, 50:00 you have your pen and paper ready. 50:01 And if you miss the information, 50:03 please don't hesitate to call us at 3ABN, 50:07 the number is always on the screen 50:09 and we're here to serve you 50:11 also the recipes, will be posted on 3ABN website, 50:14 that is 3ABN.TV, 50:16 where you can just download and print your copies. 50:18 And you can also contact SanareLife Ministry 50:23 and this is the information 50:25 that you will need to contact SanareLife. 50:28 We'll be right back. 50:30 If you would like to contact SanareLife Consultants, 50:33 you may do so in a variety of ways. 50:35 You may call them at 817-719-3099. 50:40 That's 817-719-3099. 50:45 You might also write to them at SanareLife Consultants, 50:48 1035 MLK Jr. Drive Northwest, Atlanta, Georgia 30314. 50:54 That's SanareLife Consultants, 1035 MLK Jr. Drive Northwest, 51:00 Atlanta, Georgia 30314. |
Revised 2020-12-05