Participants:
Series Code: TDYC
Program Code: TDYC190010A
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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 3ABN Today cooking program. 01:13 I'm always excited to be in the kitchen. 01:15 And with me today is Stephanie Salazar. 01:18 Now, this is the first time 01:20 that we've been in the kitchen together. 01:22 That's right. Yes. Hi, Jason. 01:23 I'm just so happy to be here. 01:25 It's great to be back and ready to cook again. 01:27 Yeah, it's great to have you here 01:29 and I'm excited to try what we'll be making. 01:32 Well, predominantly what you'll be making today 01:35 and I'll be tasting, but I'll assist a little bit. 01:38 Yes, you will. Of course you will. 01:39 We're gonna have fun. 01:41 I gotta earn my meal, huh? 01:43 That is right. Yeah. 01:44 So tell me a little bit about your background and... 01:47 Okay, well, I love to cook. 01:48 That's one thing for sure. 01:50 I've been cooking for many, many years 01:51 since I was around 12 years old. 01:53 You know, I've two older brothers 01:54 and you know how boys can eat. 01:56 And so I used to have to cook for the family and they, 01:58 they liked so much would make for them 02:01 that it motivated me to keep putting, 02:02 you know, a lot of effort and love to do the cooking. 02:05 And so I've been cooking for a long, long time. 02:07 I'm a teacher 02:09 and I'm actually teaching at the University in Chile. 02:11 That's where I live now. Okay. 02:13 My husband's from there. 02:14 So we both work at the university 02:16 and I'm teaching cooking classes 02:17 as well as juice therapy to the students there, 02:20 you know, for the different careers 02:21 and that's what I'm doing. 02:23 And you're also like when you come to the States, 02:24 you're also community health consultant, 02:26 right, with SanareLife? 02:27 That's right. 02:29 Yes, when I'm here in during the year, 02:30 couple of months a year, 02:32 I always work with SanareLife 02:34 and different projects like this one. 02:35 Okay. Yeah. 02:37 Okay, nice. 02:38 Speaking of Nyse, where's Nyse Collins? 02:39 We're missing Nyse Collins. Yes, we're missing Nyse. 02:42 We're missing Nyse, 02:43 we're good partners in the kitchen as well, 02:44 we did about several programs about 10 years ago 02:47 here for 3ABN Latina 02:49 and people really enjoyed those. 02:51 So maybe what, it will be a next time 02:52 we can work together again in the kitchen 02:54 but yeah, Nyse is not able to be here 02:56 even though he wishes he was for sure. 02:58 Yeah. I love when he comes. 02:59 His food is good. 03:01 Okay, all right. Okay. 03:02 And I know this spread is gonna be amazing. 03:04 So why don't you tell us what we're gonna make today? 03:06 Sure. 03:07 For today we have an Asian menu with wonderful dishes 03:10 from with a variety of ingredients. 03:13 The first one we'll be making is a chickpea curry, 03:17 Asian noodles, a teriyaki sauce to go with those noodles 03:22 as well as with a broccoli tofu dish. 03:25 And then we'll also be making some Vietnamese rolls 03:29 that are raw with a peanut sauce. 03:32 Oh, that sounds good. Yeah. 03:33 That sounds good. 03:35 Let's go to our first recipe. All right. 03:37 Our first recipe today is chickpea curry, 03:40 and for that we will need the following ingredients. 04:17 That sounds like it's gonna be flavorful. 04:20 That's the idea. 04:21 Yeah, yes. 04:22 So where do we begin? 04:24 We're gonna start with our pan, just lit up a little bit. 04:26 You know how the base for most... 04:30 Let's see, sometimes... 04:32 Definitely, you can help me with that, Jason, 04:33 if you don't mind. 04:34 The base for pretty much any good savory dish 04:37 is to have good sauteed onions, onions and garlic. 04:41 They're just such a, you know, full of flavor, 04:44 they just give depth of flavor to our basically any dish. 04:48 And when you chop it very finely, 04:51 you know very, very finely, 04:52 you can't even really see them after they're sauteed 04:55 and they turn like clear 04:57 and just very, very smooth and little 04:59 so there's no issues 05:01 with having a lot of onion in this dish. 05:03 Would you mind passing the spoon to mix 05:05 if you don't mind? 05:07 Thank you so much, you know, 05:08 here to use it as a twofer for our sauteing. 05:12 So we're going to put in a little bit of olive oil 05:14 or it can be grapeseed oil, doesn't want to like to use. 05:17 In fact though we have right here. 05:19 Grapeseed oil, it takes heat very well. 05:21 Okay. 05:23 So you won't get that, you know, damaged, 05:26 chemically damaged. 05:27 And that's why I like to use it for cooking. 05:29 So let's wait a little bit here until this gets a little hot. 05:32 You can start hearing the sizzling, right? 05:35 Now, what do you want the flame on? 05:37 Do you want it high? Let's do high. 05:39 Yes, let's try to save some time, 05:40 you were watching it closely 05:42 and we're constantly moving in and mixing it, 05:45 then we will let it burn. 05:47 To the onion, we're going to add the garlic as well. 05:50 I love garlic. Fresh garlic. 05:51 As you can see we have a lot of garlic here. 05:53 If there's, I mean, this is a curry 05:56 so it's gotta be, you know, filled with flavor. 05:59 Nice. 06:00 And that's why we're going to do that. 06:02 And let's saute them a little bit more 06:04 just for the flavors to, to come out, to blend. 06:09 And just to activate, 06:10 sort of speak down in the garlic 06:12 to be able to flavor the whole dish. 06:14 Yes. And that's the idea. 06:16 So here we have some of our chickpeas. 06:19 These have been cooked already. Okay. 06:21 If you're cooking them in the pressure pot, 06:24 maybe 20-30 minutes, they come out really fine. 06:27 And it's good to drain them 06:29 because a lot of times the liquid, 06:31 it's a little bit thick. 06:32 And you can use that that liquid that Aquafaba, 06:35 that is known as these days for other dishes, even sweet, 06:40 sweet dishes like pies and things like that. 06:43 It works like eggs would work. 06:45 So it's a wonderful thing to keep as well. 06:47 Oh, yeah, they are almost nice. That smells good. 06:50 People might not want to talk to us after we eat this food. 06:53 No, yes, once it's cooked, it won't affect your breathe. 06:57 Don't worry about that. 06:59 Here let's put some chickpeas as well 07:01 so that we can get started with the cooking process 07:03 and for them to be able to absorb some of the flavor. 07:07 Okay, from the onion and garlic. 07:10 That's right. That's very good. 07:12 Mix that up, Jason. 07:14 You wanna stir it around? 07:15 Yes. 07:18 And then, let's also incorporate 07:23 one of our key ingredients. 07:24 For curries you have to have... Yes. 07:28 The coconut milk, it has to go into curries, 07:30 it just has to go. 07:32 It's beautiful ingredient. It is so rich and creamy. 07:35 It makes it flavorful, a little sweetness to it, 07:40 you know, and then it will incorporate 07:42 so with the spices we're going to use later 07:45 that it will just make the perfect curry. 07:46 So coconut milk is a winner. 07:49 Let's incorporate there 07:53 and then we start cooking the dish, 07:56 the coconut milk will thicken, 07:57 it will thicken things up a little bit. 07:58 Okay. 08:00 So let's get those going a little bit, 08:01 it's on high, right? 08:03 Yes. 08:04 And what we're going to do now, 08:05 we're going to start sizzling with a little bit of salt. 08:07 I have some Himalayan pink salt right here. 08:10 We're gonna eyeball it a little bit like this 08:13 just because you know, I cook all the time, 08:15 so I'm sure that cooks at home do the same 08:18 when it comes to do the salt. 08:19 That's right. You don't measure everything. 08:21 Yeah, especially the salt. 08:22 I mean, unless you have to, 08:24 like sometimes young men have to measure even the salt. 08:27 Well, you know, I don't, I don't. 08:29 That doesn't cook, Jason, I don't know you cook or not. 08:31 Are you a cook? 08:32 I cook a little bit, I like to eat so. 08:34 Okay. Yeah. 08:35 What do you make? 08:36 What do you like to make it at home? 08:39 I dabble a little bit, so like, I love dinner foods. 08:42 Okay. 08:43 I love Italian food, but I love Mexican food, 08:48 I just love food. 08:49 Okay, good. 08:51 Yeah, I love food. Yeah, like most guys will. 08:53 Yeah, like most guys. 08:55 Now we're going to add our spices, okay, 08:57 to this richness of the coconut milk 08:59 with the garlic and the onion. 09:01 Let it cook a little bit right as we cook it, 09:03 let's put the different spices. 09:05 Now you can use if you wanted just the typical, 09:09 you know curry powder that you can buy. 09:12 But the reason we're not doing that 09:13 is because we want to teach a little bit 09:14 of how to make your own homemade curry. 09:16 Now you could go ahead and mix all of these spices up 09:19 that we have that was in the ingredient list. 09:21 But for the sake of saving time, 09:23 we're just going to put it in straight to the pan. 09:26 Nevertheless, we use most of the ingredients 09:29 that a common curry brings, but not all of them. 09:31 And there's a reason for that. 09:33 We try to make some of the ingredients 09:35 or some of the spices that are little bit harmful 09:38 to the body, a little bit irritant. 09:40 Yes. For example, nutmeg. 09:43 And a couple of others like clove or agar or nutmeg, 09:46 some of those that are a little bit irritant 09:47 to the stomach, to the stomach lining. 09:49 So it's better to avoid those. 09:51 People like start getting issues and problems, 09:54 you know, and they don't really know why. 09:55 Yeah. 09:57 They say, "I don't drink alcohol. 09:58 I don't, you know, drink soda or I don't drink coffee," 10:03 but then maybe they're getting in their spices 10:05 some irritants to their stomach 10:07 and that's why maybe they have to watch 10:09 their curry powder, 10:10 maybe that's what's affecting them a little bit. 10:12 Isn't ginger good for the stomach? 10:13 Ginger is good 10:15 and we are including ginger in one of our spices, yes. 10:17 Okay. 10:18 So the ones that we just left out 10:20 are the other ones I mentioned. 10:21 But the first and main one is a turmeric. 10:25 There's no curry without turmeric. 10:29 I use it in everything, I mean, 10:31 I just use it so much not just the curries. 10:34 Absolutely you can start getting 10:35 some beautiful yellow color. 10:36 Oh yeah, that's gonna change. 10:38 Yeah. 10:39 And the turmeric is considered 10:41 like a divine little plant in India. 10:44 Did you know that? 10:45 They have like a little plant planted in their gardens. 10:47 And they even like, you know, do some reverencing to it 10:50 because it's just so healing 10:52 and so full of healing properties 10:55 that the Indians actually consider 10:57 a part of their religious routine 11:01 or something like that, you know, 11:02 that's why they eat it so much. 11:04 But they have a point. 11:05 But we know that they should be praising the one true God. 11:09 For sure, for sure. 11:10 You know, they haven't... 11:12 You know, that's something... 11:13 Maybe the people had to do that, yeah. 11:14 Yeah, that's something you see that, 11:16 that's an issue nowadays 11:17 is there's so many people that are praising the creation 11:20 rather than the Creator. 11:22 Very interesting that you put that, yes. 11:25 But doesn't we have to continue helping 11:26 and doing our part to impart the truth. 11:28 And educate, absolutely. That's right. 11:31 And yes, turmeric, 11:32 it has so many healing properties 11:34 that is amazing and wonderful for the health. 11:36 That's why it's so good 11:38 to incorporate it into your diet, 11:39 into your cooking, not just curries, 11:41 but you can put it in rice, 11:43 you can put it in any kind of stews 11:48 like lentils or beans 11:49 or just everything you make pretty much, 11:51 you can put a little bit of turmeric 11:53 and it will add color and flavor as well as taste. 11:55 Look at this color, speaking of colors. 11:57 Yes, we're putting the ginger, the cumin powder, the paprika, 12:01 everything that we mentioned before, 12:03 so that we can have a very delicious curry. 12:07 And then to complement it, we're gonna put some potatoes. 12:11 Oh, yes. 12:12 We've already cooked this, these are already cooked, 12:15 which just makes it just a lot easier and faster. 12:18 So we're going to put this in here. 12:21 Now people sometimes put everything together raw, 12:25 maybe the chickpeas not so much 12:26 because the chickpeas do have to have 12:28 a little extra cooking time. 12:29 Okay. 12:30 But you can cook it in the broth, 12:32 the potatoes in the broth, 12:33 and then some cauliflower as well right here. 12:36 This is already little bit cooked, 12:38 not all the way, we don't want it mushy, 12:40 but definitely soft, 12:42 they definitely soft but not mushy. 12:43 Okay. 12:44 And then we're gonna put this in as well 12:48 until we get some color in those. 12:51 Yeah, I'm gonna try and stir this around. 12:52 Yeah, you are the stirrer, you're doing it so good. 12:56 And he's doing so good, 12:57 I'm not even gonna worry about that. 12:58 Not even worry. 13:00 Here I have some fresh cilantro or coriander 13:04 that has to go so in part, as part of our delicious curry, 13:08 and we're gonna chop it really quick here. 13:12 Even if you, when you see that is a little bit dry 13:14 because of the potatoes. 13:16 They soak up a lot of the liquid. 13:17 So we're going to add a little bit of water. 13:18 Okay. 13:20 Would you mind doing that, Jason? 13:21 Just a little bit of water we're going to add it up 13:23 just so we can get it going a little bit better. 13:24 And that way we don't get it all dried up 13:28 so that we have a smooth creaminess to it. 13:31 And that way it doesn't dry, 13:33 just the potatoes absorb most of the liquid. 13:35 That's why this happens. 13:37 So you have to monitor it not too much. 13:39 Go ahead and just put a little bit little. 13:40 Little. Yes. 13:43 Mm-hmm. 13:44 It will evaporate so it's not gonna affect. 13:46 That's enough. Thank you. 13:48 It's not gonna affect the flavor so much, 13:49 it will evaporate some of it and then it's just 13:51 that we wannna get all the flavors incorporated 13:54 and then a little bit keep the creaminess as well. 13:56 I was telling you 13:58 that the coconut milk as you cook it, 14:00 it thickens up. 14:02 Yes. 14:04 So then when this gets cool, it will be very thick. 14:06 Yeah. 14:08 So when you heat it up, it loosens up. 14:09 But then, but you see how delicious it looks? 14:13 Yeah, I'm ready to plate this thing. 14:14 Yeah, let's hope that it has enough salt. 14:16 We might have to put a little bit extra salt 14:18 just because the potatoes 14:20 and we added the potatoes and the cauliflower. 14:23 So just a little dash of salt, a little more. 14:25 Okay. 14:26 And I'm gonna now chop the cilantro to top it off, 14:30 and then we'll have our delicious curry, 14:33 pretty much ready. 14:34 I'm excited. Yes. 14:36 Then it needs to eat it with a little bit of rice. 14:39 Okay. You know. 14:41 And then it makes a complete meal. 14:44 It's a complete meal. 14:45 Yes, it's just so delicious to have curries. 14:48 And you can use different things 14:50 not just chickpeas or cauliflower. 14:52 You can add carrots if you want it, 14:54 you could add peas 14:56 or you could use a different kind of legume 15:01 instead of chickpeas, it could be made even lentils. 15:04 Okay. 15:05 But the idea is that a curry has a coconut milk 15:07 and the spices. 15:09 That's basically the idea. 15:11 Now, we're not making this one spicy, 15:13 although some people prefer spicy. 15:15 You could, to be able to have spiciness to it, 15:18 you will have to add a little bit of cayenne pepper. 15:21 Got you. 15:22 And then you have the spiciness to it. 15:24 I like spicy. 15:25 I am Latin after all, I'm sorry. 15:28 I like spicy too. 15:30 I like it little spicy. Oh, you do? 15:31 Okay, yeah. 15:32 But for the sake of the others, I'm gonna taste the dish. 15:35 Yes. 15:36 I decided not to put the spice, you know, any spicy. 15:39 Yeah, and we don't want any upset stomachs. 15:41 Oh, that's the thing too, yeah. 15:43 Everything in moderation or try to avoid it really, 15:44 that's actually best to avoid it. 15:46 That's right. Yeah. 15:48 All right. 15:49 So we have the chopped cilantro here. 15:50 Okay. 15:52 And we're gonna just sprinkle it on top. 15:53 Oh, yeah. 15:55 Like this, you could mix it up a little bit. 15:56 Okay. 15:58 And just to have a little flavor, 15:59 and then we're going to turn it off. 16:01 Since everything is cooked already, 16:02 we're pretty much can just turn it off. 16:05 We don't want to overcook the cilantro, 16:07 wanted to stay nice and bright green, not brown. 16:10 So just to add a little flavor at the end 16:13 and also some pretty garnish as well. 16:16 So now to plate our dish. 16:18 How about that? Okay, that sounds good. 16:19 All right. 16:22 So here I have a very nice dish. 16:24 Okay. 16:25 Let me just dry my hands real quick. 16:26 Let's move these over here. 16:28 I'm gonna clear some of these as well. 16:29 Thank you so much, Jason. 16:31 Yes, you see we make a good team. 16:32 That's right. I just knew that we would. 16:33 That's right. All right. 16:35 So let me bring the dish over here. 16:37 And I think I might let you handle the plating part 16:40 for the presentation. 16:43 I think you have that one under control 16:45 But doesn't it look pretty? 16:47 Yeah, it looks pretty. 16:48 Now what I'm realizing that is, that we have a yellow vision, 16:50 it's pretty yellow. 16:52 But hey, let's just have a combination of yellows, 16:54 like different shades of yellows. 16:55 It should look nice. 16:57 How about you help me 'cause it feels pretty heavy. 16:58 Absolutely. 16:59 So let me, you can, maybe I don't, 17:01 yes you can, of course, you can. 17:02 There you go, slowly but surely 17:04 we're going to put in a beautiful 17:05 pretty dish like this, 17:08 and we are pretty much ready to serve this. 17:11 You know, the thing about people 17:13 watching this at home is... 17:15 Yeah. 17:16 They don't get to smell all this deliciousness. 17:18 That's true. 17:20 But if they make it, they'll get to smell it... 17:22 Oh, for sure. And taste it. 17:23 But they should really make it, 17:25 you know, you go out these days 17:27 to eat or to buy little prepared meals 17:29 and this can be pretty pricey 17:31 something like you said a restaurant. 17:32 Yeah. 17:34 But at home, it's so much cheaper. 17:35 Yeah. 17:37 And did you see how easy that was? 17:38 Yeah. Wasn't that easy? 17:39 It was easy. It's so easy. 17:41 Let's finish up with a little bit more... 17:42 Especially since you did most of the work on that. 17:45 Well, we did. 17:46 We did chop the potatoes, 17:48 you know, that definitely saves time. 17:50 But for moms out there 17:52 and people that are used to cooking, 17:54 the chopping is just, you know, part of life. 17:56 Yeah. 17:58 Let's put a little paprika on top 17:59 just for a little bit of a more color 18:00 and the presentation 18:02 and a little bit of garnishing right there. 18:03 Oh, that looks amazing. 18:05 So, then we have, of course, some rice 18:07 because you can't have really, 18:08 you really can't have curry without rice. 18:10 So we'll have our delicious chickpea curry 18:14 with some brown rice 18:15 and that's just a wonderful meal. 18:17 You know what else we have? 18:18 A spoon. I'm gonna try a little. 18:20 Try it and taste and see. 18:22 Taste and see. 18:23 Let's see. 18:25 It's kind of hot, be careful. Yeah, I know that. 18:26 You might have to blow it a little bit. 18:31 But it does smell pretty good. 18:33 And then you have to go into our... 18:35 How is it? 18:36 Oh, that's good. 18:37 Yeah. 18:39 Great, great news. 18:40 Really good. What are we making next? 18:41 Next we're gonna be making some Asian noodles. 19:27 Sounds like we're about to have another flavorful dish. 19:30 That's right. Where do we begin? 19:31 First thing we do is cook our noodles. 19:32 That's right. 19:34 Well, I think they're already finished right now. 19:36 And we're going to drain them over there really quick. 19:37 Okay. 19:39 In the meantime, as you can see, 19:40 we have all the ingredients right ready for us there. 19:43 Yes. 19:44 Now, just in case you didn't know 19:46 what we were talking about before. 19:48 This is the baby corn, okay? 19:52 Baby corn. I don't know. 19:56 I've had these things before. 19:58 I love them. 20:00 Very flavorful, nice consistency, 20:03 nice little crunch too. 20:05 Exactly, they add a nice texture 20:06 and color and variety to our Asian dishes usually. 20:09 So I left the noodles draining there a little bit 20:11 until we get things going. 20:13 Do you mind putting the pan on top of this right here? 20:16 And just, we have the peppers already chopped there. 20:20 But just to show you 20:22 how usually best to chop a pepper, 20:24 you think you know to have a nice juliennes 20:27 or the strips like that, I like to go like this. 20:30 There's different ways you can do it at home, 20:32 but sometimes it's easier to just take out 20:34 the first two ends of the pepper 20:36 as you can see right there like I did there. 20:39 And then you take the seeds out like this. 20:41 And then you just try 20:43 to flatten it up a little like that, 20:44 and then you just chop. 20:46 And you have the nice long strips of pepper 20:50 and you can use all kinds of pepper 20:52 like green, yellow and red of course 20:55 to add a nice color. 20:56 But this is how we basically do it. 20:58 And so as the pan is heating there, 21:00 we're gonna put a little tiny drizzle, 21:03 little tiny drizzle of oil. 21:05 Okay. 21:06 And we're gonna start sauteing first our harder vegetables. 21:11 So in this case, we would start with our onion 21:13 and our snap peas. 21:15 Okay. 21:17 You can... 21:18 When it's heated up a little bit, 21:19 you can put up snap peas and the carrots, 21:21 I mean the carrots and the snap peas to go in. 21:24 And that way they get, 21:26 start getting a little bit cooked. 21:27 We don't want to overcook the vegetables. 21:29 We want to keep them nice and crisp, 21:31 because it's much nicer to eat. 21:34 And not mushy, soggy. 21:36 No, no, no. 21:37 Especially Asian food, Asian food usually, you know, 21:40 has the vegetables barely cooked. 21:43 Kind of just, you know, heat it up, 21:45 I would like to say it. 21:47 Yes, that's true. 21:48 And we're gonna put those in first. 21:52 Then we're gonna add our onions. 21:55 Okay. 21:56 And then last... 21:58 Clean that if I might go. 21:59 Yeah, sure. 22:01 Let's soak that up a little bit. 22:04 And in the meantime, 22:05 we are going to get a small pot over here have one, 22:09 if you don't mind, Jason, excuse me, right here. 22:12 Here's our small pot 22:13 where I'm going to start mixing up our ingredients 22:15 for our sauce. 22:16 Okay. 22:18 Now our sauce will, of course, bring the whole dish together. 22:19 Yes. 22:21 It will make it truly delicious and beautiful. 22:23 Okay. 22:24 For that, we're going to need all the ingredients 22:26 that we read before. 22:28 But first, let's put the onion like I said right there 22:30 that I'll put in. 22:32 We're going to slightly saute it, 22:34 just slightly, 22:35 wanna keep the crispiness to our, to all our vegetables. 22:41 And especially our pepper and our onion, 22:43 then the ones that are softer. 22:45 So we're gonna put this over here. 22:48 Okay. 22:49 You saw how easy that it was to cut the pepper. 22:51 Yeah, that's something 22:52 I've actually always struggled with the pepper 22:54 and all the seeds and all that. 22:56 Yeah, but these are little extra parts. 22:58 We don't want to throw them away. 22:59 It'd be good to use them 23:00 for maybe a little soup or something 23:02 that you know you could have season 23:04 with by chopping them very, very little and fine. 23:06 Okay. 23:08 All right, so that's looking very pretty. 23:09 See how shiny it is. 23:10 We only use a dab of oil, 23:12 it was just slightly to make it to come, 23:16 the juices start coming out. 23:18 We can add our corn. Okay. 23:23 And at the end we're going to add our pepper. 23:25 Pepper is great because it's high in vitamin C. 23:27 It truly is. 23:29 And it's so pretty. 23:31 I love how pretty it is. 23:32 And to keep our vitamin C in the pepper, 23:34 it's a good idea not to overcook it. 23:37 So that's why we gonna put it at the end 23:38 right before we turn off the stove. 23:41 Okay. 23:42 So for our teriyaki sauce, our Asian sauce, 23:45 we're going to use 23:48 some garlic and ginger. 23:51 These two we're going to put them in a little pan. 23:53 Can I have a little spoon if you don't mind, Jason? 23:56 Thank you. Yeah. You're welcome. 23:57 We're gonna put them here. 24:00 Maybe you can give me a little space there 24:02 in the stove so I can get it going as well. 24:05 Yeah, let me move this right here. 24:06 That's a good idea. Good. There you go. 24:08 There you go. I'll get this started. 24:10 Let's saute the garlic, it sautes very quickly. 24:13 The garlic has so many sugars 24:14 that it burns very, very easily. 24:16 So it's a very good idea to keep your eye closed 24:19 and to be very quick. 24:21 Okay, very quick. 24:22 So just a little dab of sesame oil 24:24 to start the cooking process of the garlic, 24:28 and I like to add a ginger right into it. 24:31 The ginger and the garlic are the base of our sauce, 24:35 the flavor givers for our sauce. 24:37 It starts sizzling right away, 24:39 like I said because of the sugars, 24:42 and it's very important to keep a close eye on it. 24:45 We don't want to burn the garlic. 24:48 Right away, we can put our soy sauce. 24:51 Okay. Now soy sauce goes a long ways. 24:54 It's very, very salty as you know. 24:56 That's why I like to thin it out with some water. 25:00 But the water, to the water, 25:02 I'm going to add a little bit of cornstarch 25:04 so that we can have a thicker sauce 25:06 and not so runny. 25:07 Okay. Right? 25:09 So would you mind passing a spoon from that little 25:11 thing over there. 25:12 Not a big one, 25:14 like the little tiny ones if you don't mind. 25:15 You want these little ones? Yes, thank you. 25:17 That's perfect. 25:18 There you go. 25:19 So we're going to mix our cornstarch 25:22 right into our water as you can see right here. 25:25 And that way we don't get lumps of cornstarch. 25:29 You can put it directly into this, into the sauce. 25:31 Okay. 25:32 It's important to dilute it first in cold water 25:36 and that way you prevent having ugly lumps, 25:39 of course, that nobody wants. Yeah. 25:41 So in order to thicken the sauce 25:42 in the right way, 25:44 this is the way to do it. 25:45 Okay? 25:47 So we're nice on that. 25:48 We have diluted the cornstarch and we put it in. 25:52 And it is to cook the sauce until it's completely clear. 25:56 Right now it's like milky as you can see, 25:59 but we don't want it milky, we want it nice and clear. 26:02 You mix it up. 26:04 And then we add the sugar. Okay. 26:06 The sugar is very important 26:07 because it will cut the saltiness, 26:10 and it will just give it 26:11 a perfect little taste of sweetness, 26:14 and it just gives it that Asian flavor 26:17 that is appropriate 26:19 because most Asian food does use the sugar 26:23 to balance out the saltiness of the soy sauce. 26:27 So it's very important to use. 26:28 And we're gonna cook it in here just a little until it starts 26:30 getting nice and thick. 26:32 All right, the veggies are perfectly done. 26:34 Let's add the peppers at the very end. 26:35 Okay. 26:37 At the very, very end just to get them 26:40 with a brighter red and a brighter yellow. 26:42 Okay? 26:44 And that way, I'm going to put... 26:46 That's enough. 26:47 And then we're going to bring our noodles. 26:52 I'll keep stirring this. 26:54 Yes, please do. 26:55 And let me bring the noodles 26:57 so that we can add them to our veggies 26:59 that we have. 27:02 Yeah, this is very, very colorful. 27:06 Very... 27:07 All right. 27:09 So the noodles are drained 27:10 and I rinsed them with some cold water 27:11 so that they would not overcook, just stir up, yes. 27:16 As you can see, they're perfectly cooked. 27:19 You see how fast this dish is? 27:21 Yeah, Yeah. 27:23 The long part is the chopping of the vegetables. 27:25 That's what takes the longest. 27:27 But other than that, you have such a quick dish, 27:30 the cooking process is very, very quick. 27:32 So this is a very good dinner or meal to make 27:35 when you come home from work. 27:38 You know, most people like to take out like, 27:40 you know, Chinese take out 27:42 and you can make it at home and it's just so much healthier 27:45 without any additives, 27:47 without any chemicals or things like that. 27:49 You see how nice and thick it is? 27:50 Yeah, that looks good. 27:52 Yes, thick and clear. 27:55 It's not milky anymore. 27:56 Did you notice that? 27:58 So it's perfect. 27:59 Now, can you turn it off, 28:01 if you don't mind the stove for me? 28:02 Yeah. 28:03 We added to our beautifully, colorful 28:07 I think you turned off the wrong one, 28:09 I needed to turn it out yet. 28:10 Thank you, Jason. There you go. 28:12 You're welcome. 28:13 We add our sauce to our noodles. 28:14 And we just mix them up with a different kind of spoon 28:17 that is not, that one is probably better, yeah, 28:19 or maybe with some tongs. 28:20 Do you have some here? Yes, we do. 28:22 This work. 28:23 Tongs, I'm gonna switch places with you right there. 28:25 Yeah, that's better. 28:26 Thank you, yeah. You're welcome. 28:27 Here you go, with this we just start mixing it like this. 28:30 It's easier to mix them like this 28:31 so that you don't break up too much of the noodles 28:34 or anything like that. 28:35 But you see how simple that is, 28:36 and how much nicer it looks with a sauce now. 28:39 Yeah, that's gonna be delicious. 28:41 We might have to add all of it. 28:42 Can you please add more of the sauce for me, 28:44 Jason, if you don't mind? 28:47 Thank you. 28:48 Yes, that's great. 28:51 That's perfect. 28:53 All right. 28:54 All right. 28:56 We got some more recipes to make too. 28:57 Yes, we do. 28:59 Our next recipe is the broccoli tofu. 29:02 All right. 29:04 Yeah, so let's get ready to start oven. 29:07 For the broccoli tofu we'll need: 29:24 So what's our first step in making this recipe? 29:25 All right, Jason. 29:27 So the first step is to get a tofu ready. 29:29 I've already pre cut it in little dice like pieces 29:33 like these, as you can see right here. 29:35 And on the nice big surface like this cutting board I have, 29:39 we're going to lay out our tofu 29:41 and we're going to be putting on all around it, 29:44 basically coating each little square with some cornstarch. 29:48 Okay. 29:49 And in the meantime, we already have our stove going there 29:51 with our big pan. 29:53 And let's put a little bit of sesame oil in there. 29:57 Can you do it for me please, Jason? 29:58 Yeah, I sure can. Thank you. 30:00 You see how they get nicely and evenly coated. 30:04 Then we just kind of rolled them 30:05 in the cornstarch like this. 30:09 And we're going to be putting these little pieces of tofu 30:12 coated with cornstarch in our pan. 30:14 Okay. 30:16 This will make these little pieces of tofu 30:18 be crunchy and crispy. 30:20 Nice. 30:21 So it would be much nicer for our dish 30:24 and that way they will also stay 30:26 you know more in their shape. 30:27 I notice you like the crispy, crispier, crunchier... 30:31 I like the textures for sure. 30:32 You see how they are basically being good. 30:35 It goes clear, the cornstarch gets wet with the tofu 30:38 and it goes clear but it's still there. 30:41 And let's put it quickly, careful because it will... 30:43 Yes. 30:44 That will start popping. 30:46 Yeah, maybe it's a little bit too high. 30:47 We can check the temperature. 30:49 We put them in for a few minutes on each side, 30:52 just so that we can get the crispiness going. 30:55 And that way the dish will just be more, more pleasant to chew, 30:58 more pleasant to eat because of the texture. 31:02 Okay. 31:05 And the sesame oil adds that extra Asian flavor 31:10 to our tofu as well. 31:11 Got you. So we're gonna... 31:13 I'll switch places. Thank you again, yes. 31:15 With these out to right here. 31:18 We can add, gonna get them evenly spread out 31:24 as you can see right here. 31:27 And then, we kind of have to wait a few couple minutes 31:31 until the tofu gets cooked on each side. 31:35 Yeah, that's pretty much the first step. 31:37 Will you be needing this? 31:38 I want so we can clear out. 31:41 Yeah, thank you very much. 31:42 I'll put this one here. 31:43 You're welcome. 31:45 Then as you can see we also have our other ingredients. 31:48 You see how the broccoli looks so bright and beautiful? 31:50 Oh, yeah. 31:52 We've already blanched it. 31:53 We've already put it in boiling water 31:55 for about three or four minutes 31:57 or until it gets very deep or bright green, 32:00 and then we just took it out. 32:04 That will speed up the process. 32:06 And that way we don't overcook it, 32:08 or we don't get it, you know, too raw and so... 32:11 We want it crispy Crispy. 32:13 Crispy. That's right. That's right. 32:16 You gotta get a crunch in there, you know? 32:19 It just makes it more fun. 32:21 You see how it's getting nice and golden. 32:22 Yeah. 32:24 This is how we're doing. 32:26 Okay. 32:27 And it didn't take a whole lot of... 32:30 What was that that we just poured in there 32:32 just a minute ago? 32:33 Sesame oil? 32:35 Oh, very little, just a little drizzle. 32:36 It's just a little even coat of oil on the pan 32:40 just to help it, you know, 32:42 get a flavoring more than anything. 32:44 But by the way I do, when I mentioned something 32:46 that the sources that we're using 32:49 is one that specifically has no alcohol. 32:53 So make sure when you go to the store, 32:56 check your ingredients. 32:57 You know, we know you're going to buy something, 32:59 it's better always to check what's in there 33:01 and try to get the best option without any toxic or, 33:06 you know, harmful, unhealthy ingredients. 33:09 Yeah. 33:10 So we, there is some, 33:12 there are some in the market that don't have any alcohol. 33:14 So make sure you look for a soy sauce like that. 33:17 And another thing to watch or to remember 33:20 is that soy sauce often has gluten in it 33:23 unless you read and says gluten free, 33:26 you have to watch it because you could say, oh, 33:28 I'm gonna have a meal like this 33:30 with that is gluten free because I'm having tofu 33:32 and the vegetables and some rice, 33:34 those are all gluten free 33:36 but then the soy sauce may have a little bit of gluten 33:39 so watch for that as well. 33:41 Okay. 33:42 Yeah. 33:44 Here we go. 33:45 You see how they're getting nice and crispy? 33:46 Yeah, I love the sound of it. 33:48 Yeah. 33:50 You know in a cooking classes that we do for Sanare, 33:53 we often avoid using some of the things like 33:57 what I just mentioned, like the soy sauce. 33:59 We tend to use Braggs amino acids. 34:02 Have you heard of that product? 34:04 Oh, yeah. Okay. 34:05 So that's what we use often in our classes 34:06 when we work with a lot of people 34:08 that have a lot of health issues, 34:09 since we're trying to really help them restore their health. 34:16 From health and wellness seminars 34:18 and cooking classes and all that. 34:19 Exactly. 34:20 We do 24 day health and restoration programs 34:25 that we come and do at different churches 34:28 or schools or any stations. 34:30 And we also have that a program on a DVD series. 34:35 And so it's just brought so much, so many nice stories, 34:40 you know, from working through this program. 34:43 We have a lot of testimonies, so I would love to share, 34:45 but we don't have much time for that. 34:47 Yeah. 34:48 We have another recipe. 34:49 That's right. 34:51 In fact, this is basically ready. 34:52 Okay. 34:54 So what I like to do is I added that broccoli that is already. 34:57 In previously add quickly cooked 35:01 but just very quickly and then our sauce, 35:04 the same sauce that we made before is our Asian sauce. 35:07 That sauce looks amazing. 35:09 And the idea is that we don't overcook 35:14 and just basically mix this up and then turn it off. 35:18 We don't want to cook the broccoli basically anymore. 35:21 It's already cooked. 35:22 Okay. So this is it. 35:24 We just give it a mix. 35:27 Uh-huh. 35:28 And then we turn it off. 35:30 Okay. 35:31 You see how shiny and beautiful this is? 35:33 Nice, yes. 35:35 It keeps the colors, 35:37 the bright green of the broccoli. 35:41 The tofu is nice and... 35:43 Crispy. That's right. 35:44 That's right. 35:45 Yeah, yeah. 35:47 And the broccolis. 35:48 And the broccoli too. 35:49 Crispy? 35:51 That's right. Yeah, you got it. 35:52 And this is it. 35:54 Now we get to serve it in a pretty dish. 35:55 And we can enjoy it with, of course, 35:56 some rice because it's an Asian dish. 35:58 Yes. 36:00 Or noodles, you know, the one we made before. 36:01 Yeah, yeah, yeah. Absolutely. 36:03 In fact our next recipe is another great recipe. 36:07 It's that some Vietnamese rolls. 36:10 For the Vietnamese rolls and peanut sauce you'll need. 36:54 Wow, this is gonna be good. 36:56 Yes, they are very delicious, very raw. 36:59 It's like a salad but in a fancier way 37:01 and, of course, with an Asian touch 37:03 because of the sauce and the rice paper. 37:06 Have you seen this before, Jason? 37:08 No, I had not seen that, not in that form. 37:11 Now maybe I've seen it rolled up already. 37:13 Oh, that's right. 37:15 Yes, maybe in a restaurant or something. 37:16 Well, you can make these at home 37:18 by getting these rice paper sheets 37:20 that are very easily accessible these days. 37:22 Pretty much in any grocery store, 37:25 you can find them in like the Asian food sections. 37:29 And they even have brown rice sheets 37:31 in some places 37:33 and so these are kind of like our key or our star ingredient. 37:37 But then we have all these beautiful vegetables 37:38 as you can see right here and I have 37:40 most of them prepared as you can see, 37:42 but we're going to do the cucumber together, 37:43 is that okay? 37:45 Sure. 37:46 So here, you take half, I'll take half. 37:48 You know what? 37:49 We would be able to... 37:50 Let's see what we got here. 37:52 You have a knife or not? 37:53 I don't have a knife, but I'll improvise with this. 37:56 Good. That's great. 37:57 With little knife here. 37:59 No, not like that. 38:00 Not like that. 38:02 We're not making salad. 38:03 I did say it's like salad, you know, 38:04 but we're making this in the roll. 38:06 So we're gonna do them in long strips like this, okay. 38:11 We're going to keep the skin on this cucumber 38:13 because this cucumber is one of those 38:14 English cucumbers that have very soft, crispy skin. 38:18 Okay, crispy. 38:20 Yeah. 38:21 That seems to be the theme of the program, 38:23 Asian food and crispy, got you. 38:26 It adds that extra crunch. 38:28 So I do like to add cucumber even though 38:31 most of the ingredients are crispy, are crunchy, 38:35 but it's pretty much how you cut. 38:36 You know how they use something also cucumber in sushi? 38:40 In sushi, huh-huh. 38:41 Have you had like, you know, sushi? 38:43 Well, it's the same idea to put cucumber 38:45 also in these Vietnamese rolls 38:48 that are going to be very tasty. 38:50 At home I make these, 38:52 but I have to make about 10 of them per person 38:56 because they just love them. 38:58 Wow, they're just disappearing, huh? 38:59 They disappear. 39:01 That's exactly right, because they're so light. 39:02 It's a bunch of vegetables, you know. 39:04 Of course, the sauce makes it little bit heavy 39:06 because this sauce takes some peanut butter. 39:08 Got you. 39:10 But that's pretty since how we do. 39:11 So how do you want to serve? 39:12 Yeah, I want to cut my strips thinner. 39:14 Yes, kind of like this. 39:16 Yeah, cut them in half or something if you can. 39:18 I'll trade. 39:20 Let me borrow your knife for a quick relief. 39:21 Oh sure, that's the problem, right? 39:23 Yeah, that's a problem. 39:25 Okay, now that we have our cucumber ready. 39:28 Let's set it out right here to the side little bit. 39:30 And we're going to pick our rice paper. 39:34 Now I have here we're gonna put, 39:38 you know what I will need your cutting board 39:39 when you're done, okay, whenever you're ready. 39:41 All right. 39:42 But we're going to take a big dish like this one. 39:45 Hopefully the dish that has a... 39:47 That is very wide but also with some depth. 39:50 You need that with filled with hopefully drinking water 39:54 since we're going to eat this raw. 39:55 And what we'll do is that we're going to dip 39:58 each rice paper in our water. 40:02 Okay. And sort of wet it. 40:04 And so what does that do for the rice paper? 40:06 It makes it nice and soft, 40:08 kind of like a piece of wet cloth. 40:11 You see, how it starts getting a little bit more manageable 40:16 or you're able to, you're able to roll it. 40:18 There you go. Yeah. 40:19 So you just wet it. 40:21 This is made with rice and I assume it's cooked 40:23 because it's very sticky as well. 40:26 Okay, so that's all you do. 40:27 You don't soften it too much, 40:28 just enough to be able to roll it. 40:30 Okay. And then once you keep... 40:31 Okay, you want this cutting board, right? 40:33 Yes, if you can. 40:34 I'm gonna use that cutting board. 40:37 But see, we're both going to make these. 40:39 So we might need an extra cutting board. 40:41 Okay. 40:42 So, that way. 40:45 Thank you so much, Jason. 40:46 You're welcome. Thank you. 40:48 That little piece of cucumber. 40:49 Yeah, it was hanging on there. 40:50 Yeah. 40:52 So what do you want is you put your rice paper 40:54 that is already wet and pliable? 40:57 Is that how you say it? 40:59 Yeah, pliable. Okay. 41:00 And then you put one leaf of lettuce, 41:02 you don't have to have lettuce cut, 41:04 it is a soft lettuce like this one. 41:06 You just put one in the middle like that. 41:08 Then you put ingredients in the order that you want. 41:11 You can put a little bit of cabbage, 41:13 then you put a little bit of carrot, 41:15 right, like that. 41:18 Couple of little julienned pepper. 41:22 Then some cilantro sprigs like this. 41:28 Yes. 41:29 You see how pretty that is, 41:31 so colorful like a little rainbow. 41:32 And what you do is that you bring, 41:34 you bring the sides in, 41:37 first of all you bring the sides in like this. 41:41 You have them both touch hopefully 41:43 so that they can stick to each other. 41:44 Almost like a burrito. 41:46 Yes, exactly! 41:48 Now you did say you like Mexican food. 41:50 I do like Mexican. 41:51 You did say that. That's right. 41:52 So then you roll them like this. 41:54 Okay. 41:56 You roll them like this. 41:57 And then you have your beautiful 41:59 little Vietnamese roll, all ready to be eaten up. 42:03 So we can put them like right here 42:04 in a nice pretty dish all stacked up. 42:07 Let's do them together. How about that? 42:09 You want to try? I'll give it a try. 42:10 All right, so here's another sheet. 42:13 Let's wet a little bit like 42:15 two or three dips into the water. 42:18 Okay, not too much. 42:20 Like I said, you don't want to get it 42:21 to the point that is so wet that it breaks, 42:23 is just enough to get it to fold. 42:27 All right, I think yours is ready. 42:28 I don't have another cutting board 42:31 so I had to improvise. 42:32 Yeah, let's improvise. 42:33 Let's do it right here two of us. 42:35 That's fine. Yeah, we can both manage. 42:36 There's enough room. 42:37 Grab lettuce, right, in that space? 42:39 Yeah, you can use or you can do either way you want, 42:41 you can even roll the lettuce 42:42 or not put lettuce if you don't like it, 42:45 but put as many or as little as much as. 42:48 My hands are cleaned by the way. 42:49 I believe you. 42:50 You gotta be with clean hands in the kitchen. 42:52 That's right. 42:53 It's crucial. Yeah. 42:54 All right. 42:56 So yeah, there's enough room for both of us here. 42:57 Isn't it fun to do this? 42:59 It is. 43:01 At home I try to get my little boy involved. 43:03 He's five years old. 43:05 And, of course, he doesn't really quite know 43:07 how to make them very well yet, 43:09 but he loves to try because he loves to eat them. 43:12 Yes. 43:13 So it's a fun way to getting kids involved 43:16 and also enthusiastic about eating vegetables 43:19 in a fun way like this. 43:21 Plus this sauce gives us such a delicious touch. 43:23 Perfect, Jason. 43:25 This is the part that's gonna be the struggle. 43:27 You can do it. 43:29 You just fold them into the side, to the middle, 43:32 and then you tightly have to roll it in, 43:37 you know, like bringing the veggies like close to you. 43:40 Kind of like a burrito. 43:41 You said, you want the middle to touch. 43:43 If possible, yes, 43:44 because that will help it stick. 43:46 They will stick that way. 43:47 You see. 43:49 And then you have and they will, it will, 43:50 the shininess will go away 43:52 because it will kind of dry out a little bit more. 43:54 But they're so pretty that way. 43:56 But then you'll see when we cut them, 43:58 they will just look at, "Oh good job Jason! 44:01 Yes, that's good." 44:03 Is that the first time you made one? 44:05 First time I made one 44:06 and hopefully when you make yours, 44:08 it will turn out better than when I rolled mine. 44:11 Yeah, no, it's actually turned out very good. 44:14 It's not difficult. 44:16 Now let's move onto our sauce. 44:17 Okay? 44:18 We forget the cucumber. 44:20 We cut the cucumber. 44:21 Let's make a couple more with cucumber. 44:22 How about that? Okay? Okay. 44:24 Because we forgot to put cucumber 44:25 that was the point of cutting the cucumber. 44:27 That's the key. 44:28 I was like, well, I didn't know what's going in the sauce. 44:30 I'm sorry. 44:31 No, that doesn't go into the sauce, 44:33 that goes in the inside of the roll. 44:37 That was silly, but we can do it. 44:38 We can do some, couple more with cucumber. 44:40 In fact, people don't like cucumber 44:42 or don't like some of the veggies 44:44 so you can just put whatever you do 44:46 whatever is of your choice, you know. 44:47 Absolutely. 44:48 And I'm sure plenty of people at home 44:50 have left out some ingredients. 44:51 Oh, yes, 'cause you don't have everything, 44:53 you use whatever you do have. 44:55 You can even put some sautéed tofu, 44:58 people do that or you can... 45:00 As long as it's crispy. 45:01 Yes, as long it is crispy please. 45:06 There you put your cucumber, really it's too big, 45:08 so you had to maybe cut it a little bit. 45:10 But then it's gonna be a little bit more crunch. 45:15 Yeah. All right. 45:17 So now for our... 45:18 Yeah, we'll make sure you finish that off. 45:21 And then we'll move on to our sauce. 45:25 This where he has a little bit of cabbage out, 45:28 but that's okay, Got you. 45:29 So do you want to switch sides with me 45:31 while I roll this one 45:32 and then you're gonna work on the sauce. 45:34 Great. Sure thanks, Jason. Wonderful. 45:36 For our sauce 45:37 we're going to have a little pot, 45:38 we'll just turn on the stove. 45:40 And in this little pot, 45:41 we're going to put the peanut butter. 45:43 Okay, first goes a peanut butter. 45:45 Let me put it in 45:48 and we're going to add some water to it. 45:51 The water will help loosen it up 45:53 so that we don't have such a thick sauce, 45:55 but rather more of a dipping sauce 45:58 for our rolls. 45:59 So we're going to stirred up a little bit like this, 46:01 in fact, I have here a little whisk, 46:03 this is perfect. 46:04 We're gonna whisk it up like this. 46:08 And we're gonna just get it 46:14 very smooth, nice and smooth. 46:17 As we stir we put in the rest of the ingredients. 46:20 So we have here the soy sauce which will give it 46:23 as the taste the Asian taste, as well as the saltiness. 46:29 So we're not going to use salt, 46:30 just the soy sauce or the amino, aminos. 46:36 And then to give flavor, we're going to add some ginger. 46:40 Nice, which is great for your stomach too. 46:43 Oh, yes, ginger is great for so many things 46:46 and plus it's so delicious. 46:47 I'll get this out. Are you done with the cucumber? 46:49 You know, yes, we are. 46:50 We're gonna make some more later, 46:51 but for now we're done. 46:53 Thank you very much. 46:54 Welcome. 46:55 And this is gonna start boiling quick. 46:58 So let's turn it on a little bit more. 46:59 Then we add our sesame oil. 47:03 That gives it a very special flavor. 47:07 And then some... 47:10 How do you call it, a cane sugar? 47:12 Hopefully the most natural sugar you can find. 47:14 Okay. 47:16 This sauce like sweet and salty, okay, 47:20 like most Asian things are, most Asian sauces are. 47:23 And at the end we're also going to add 47:26 just a little bit of lemon juice, 47:28 just to give it a little more tartness. 47:30 Got you. 47:31 And that way it complements very well the veggies, 47:34 you know, so the acidity in the lemon juice 47:36 makes it perfect. 47:37 All right, that's it. 47:39 Oh, there you go. 47:40 That was quick. 47:41 Yeah, that thing is excited, it's jumping off the pot on us. 47:43 You see how quickly that was made? 47:45 Absolutely. 47:47 The garlic and ginger don't have to be cooked, 47:49 overcooked just enough to get the flavors going. 47:52 But then, you have the sauce ready. 47:56 Nice. 47:58 You see how simple that was? Yeah. 47:59 It would be ideal to let it cool a little bit 48:01 before you serve it. 48:03 This is so small, it will cool off very quickly. 48:06 So there's no big deal right now. 48:09 But yes, you should serve the sauce cold, it's best. 48:12 So then what you do is that you, you know, 48:15 serve your beautiful rolls with the sauce. 48:21 And let me show you something, Jason. 48:22 Okay. 48:24 If you take one of the rolls, let's take one right here, 48:27 and you cut it diagonally like this. 48:30 Nice. 48:32 Look how pretty it looks. 48:33 That looks good. 48:34 You see like a rainbow. Yeah. 48:36 And so you can serve them like open like this too, 48:39 you know, you can or you can put them like, 48:41 like these that way it looks pretty. 48:43 And you can garnish with a little bit of cilantro, 48:47 or whatever, all their little greenery. 48:49 But this is a very fancy dish. 48:51 Did you find it difficult? 48:53 No, but you know what I do notice? 48:55 I can tell you everyone that you rolled 48:58 and I can tell everyone that I rolled. 49:00 Yours looks so much better. 49:02 You've done this before. 49:04 I have many times, but it's not that difficult. 49:07 For your first time you did a wonderful job, 49:09 and just takes a little more practice, 49:11 but you'll get it. 49:12 Yeah, it's something that's quick, it's easy, 49:17 it's clearly nutritious. 49:19 Very much so and like I said, 49:21 you get to eat your veggies 49:23 in a very fun and delicious way. 49:25 This in fact is the best way that I get my husband 49:28 to eat vegetables or to eat especially this one. 49:32 He loves this. 49:34 He just loves them. He can eat this. 49:35 All he eats for lunch when I make is this. 49:38 He doesn't want anything else. 49:39 He just wants the rolls with a peanut sauce. 49:41 So it's such a hit at home... 49:43 And the kids love it? 49:44 Oh, yes, my son, 49:45 he wants to make them like I told you, 49:47 he wants to make them. 49:48 So he's learning slowly but surely, 49:50 hopefully one day he'll make them for me. 49:51 Now, what's your favorite type of food? 49:53 Asian, actually it is. 49:56 I lived in Korea for a while 49:58 and I just fell in love 50:00 with the culture and the country, 50:02 everything, but especially the food. 50:03 So it's one of those foods that kind of hits the spot. 50:06 And I love to make it, it's so simple, 50:09 and quick and easy. 50:11 So I just enjoy making it and eating it, of course. 50:13 Nice. 50:15 And have you always been like 50:16 big into veggies and all that stuff. 50:18 I noticed like almost each dish that we've made has 50:22 had some kind of veggie in it pretty much. 50:24 We did. 50:25 As you could see, we used a variety of vegetables, 50:28 a huge variety. 50:30 And yes, I have pretty much always enjoy them. 50:32 We used to have a farm when I was growing up. 50:34 We used to have our own garden. 50:36 So even the Brussels sprouts that most people don't like, 50:39 we used to have them in our garden. 50:40 So because we planted them and it was hard, you know, 50:43 hard to get them going. 50:46 We'd appreciate it all the veggies 50:47 that we were able to get back. 50:49 So yes, I enjoyed it very much, enjoyed it right, yes. 50:51 Got you. 50:53 And let's see here. 50:54 So we've got the cucumber, you've got the peanut sauce, 50:58 you've got the leaf lettuce here 51:00 and the wraps. 51:01 What else can you? 51:03 Could you put some tofu in this maybe? 51:04 Tofu or even have avocado. 51:06 Avocado is a very good option to put a little along, 51:09 you know, things of avocado 51:12 or tofu or other kinds of vegetables, 51:14 other things that you may enjoy, 51:16 you can even put little peanuts in there or whatever you know. 51:18 Now what if I wanted to add a little vegan cheese, 51:21 put a little vegan cheese in there? 51:23 Maybe I've never tried them that way, 51:24 but I'm sure you can go very, very creative with them. 51:27 Yeah. 51:28 Just kind of mix it up a little bit. 51:30 Exactly. 51:31 But it's a great, great thing to have in the summer 51:32 because they're very refreshing. 51:34 Crisp and refreshing. Yes. 51:35 Crispy. 51:37 Perhaps you've been watching this program 51:38 and you're saying to yourself, 51:39 "I really want to learn how to eat a healthy diet. 51:42 Maybe you'd like to invite somebody from SanareLife 51:45 to an area near you. 51:46 We're going to go to their contact info 51:48 at this moment. 51:52 If you would like to contact SanareLife Consultants, 51:55 you may do so in a variety of ways. 51:57 You may call them at 817-719-3099. 52:02 That's 817-719-3099. 52:06 You may also write to them at SanareLife Consultants, 52:09 1035 MLK Jr. Drive Northwest, Atlanta, Georgia 30314. 52:16 That's SanareLife Consultants 1035 MLK Jr. Drive Northwest, 52:22 Atlanta, Georgia 30314. |
Revised 2020-03-16