Participants:
Series Code: TDYC
Program Code: TDYC200003A
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00:02 I want to spend my life
00:08 Mending broken people 00:13 I want to spend my life 00:19 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 01:08 Hello and welcome 01:10 to another 3ABN Today cooking program. 01:12 I'm Jason Bradley, 01:13 and I'm so excited that you could join us today. 01:15 We are going to cover some recipes 01:18 that you're gonna say, 01:19 "This is all about holidays Made Simple." 01:22 And here with me is Carin Lynch. 01:25 Carin, why don't you tell us 01:26 a little bit about your background? 01:28 Sure. 01:29 Well, I am the North American's, 01:32 excuse me, division director for LIGHT Ministries. 01:34 Now LIGHT is the Lay Institute for Global Health Training. 01:36 Nice. 01:38 How long have you been doing that? 01:39 Well, this will be now three years 01:41 that I've been with LIGHT. 01:42 Wow! Okay. 01:43 And so give us a little bit about like 01:46 what you go and do, you do cooking? 01:47 Sure. 01:49 Well, actually, what we do 01:50 is my husband and I are actually both the director. 01:52 So we are co directors of North America. 01:54 And we travel not only North America, 01:56 but we do worldwide travel as well. 01:58 And what we do is we bring a message 02:00 of health evangelism to the lay members of churches. 02:04 And then what we can do is we take those, 02:06 we train them, we give them, you know, seminars, 02:08 and then we do they can take that message of health 02:11 to reach people for the kingdom of God. 02:12 Amen. Amen. 02:13 And you also wrote a cook, you came up with a cookbook. 02:16 I have a cookbook I did. Okay. 02:17 It's actually been co-sponsored with Wildwood Lifestyle Center. 02:20 So the Wildwood Health Institute 02:22 actually has put this together with me. 02:25 So we have a great cookbook out there. 02:27 And we'll show that a little bit later 02:29 on the program. 02:31 Why don't you cover, 02:32 what are we gonna be making today? 02:34 Oh, well, we have a menu. 02:35 We're gonna start out with just a simple sweet 02:37 and delicious cranberry sauce, 02:38 an orange cranberry sauce. 02:40 We're gonna do a not-really meatloaf, 02:43 with a traditional gravy. 02:44 We'll do a garlic mashed potato mix up. 02:47 That's gonna be a surprise 02:48 because we're gonna mix that up a little bit. 02:50 Oh, yes. 02:51 We're gonna do a ratatouille 02:53 which is a great presentation for a holiday. 02:54 Sounds fancy. 02:55 And then we're gonna have, 02:57 we're gonna end 02:58 with a Christmas carob peppermint bark. 02:59 Oh, I'm ready to jump into this. 03:01 There you go. This is sounding really good. 03:03 What's in our first recipe? 03:05 Okay, so we're gonna start 03:06 with 12 ounces of fresh cranberries. 03:09 But you know, actually, I found that you can buy cranberries 03:11 almost all year round frozen. 03:13 So we have cranberries here. 03:15 One third of a cup of stevia powder. 03:17 Now you can use other sweeteners if you choose. 03:19 But today we're gonna use stevia. 03:20 Okay. 03:29 Got you. Sounds good. 03:30 Well, where do we begin? 03:32 Well, this is I have a motto, 03:34 "Simple, nutritious and delicious." 03:36 Nice. 03:37 And simple is my first name here. 03:39 Okay. Okay. 03:40 Nutritious is my middle and delicious is my last. 03:42 I love it. 03:43 So we're gonna start with simple. 03:44 Everything is going in the pot. 03:46 Oh! That's simple. 03:47 It doesn't get any simpler than that. 03:49 So we're gonna get that started here. 03:50 We'll get this on. 03:53 Yeah, this is gonna be good. 03:54 These cranberries look nice and red and... 03:57 Sure. 03:58 And now they're going in? 04:00 They're going in. We'll see them in a minute. 04:01 Yes, they're going in. 04:03 So we have our cranberries. 04:04 We're just gonna add those, with all our other ingredients. 04:10 Thank you very much. 04:11 And again, I said I was using stevia powder 04:13 and I wanna tell you a little bit 04:14 why I'm using stevia, 04:16 you know, you can use a different sweeteners, 04:18 especially when you use more natural sweeteners, 04:19 not refined sugar. 04:21 I'm using stevia today 04:22 and that's because I wanted to use something 04:26 that was going to be low glycemic. 04:28 You know, a lot of times 04:29 people are dealing with things like 04:31 diabetes and health issues. 04:33 And you know, stevia is actually not a sugar. 04:35 It's actually an herb. 04:37 And so it's a, it comes from the stevia plant 04:39 and the history about stevia actually, 04:41 is that stevia was discovered like 04:45 from the Warnie Indians in Paraguay and Brazil, 04:48 in like 1899. 04:49 And so they started using this as a sweetener. 04:52 And then we caught up, 04:53 you know, 100 years later, basically, 04:56 and started using it as well. 04:57 So I just got that with the water 04:59 and the cranberries going, and I'm gonna add our zest now. 05:02 A lot of times people add orange juice 05:04 when they wanna do orange and cranberry together, 05:06 but I'm using just the zest. 05:08 And the reason why I'm doing that 05:10 is because sometimes when we use juice, 05:12 we extract the juice from a fruit, 05:15 and we kind of leave the fiber out. 05:17 So what happens is it becomes a very concentrated sugar. 05:20 Now I wanted orange flavor, 05:22 but I didn't wanna make it a very high, 05:24 you know, with the sugar content. 05:25 Got you. So... 05:27 There's a lot of vitamin C in the zest too. 05:29 Absolutely and you know, actually cranberries, 05:31 believe it or not, can give you... 05:33 a serving of cranberries can give you 05:35 about 25% of your vitamin C for the day 05:37 for, you know, the recommended daily allowance. 05:40 So you're getting 05:41 a little bit of vitamin C in both there. 05:43 Okay. 05:44 And that was just a vanilla flavoring. 05:46 You had a vanilla bean, 05:47 I'm gonna lower this just a little bit. 05:49 Never know which way to go with the lower. 05:51 There we go. Yeah. 05:52 And we're just gonna let this... 05:54 Smells amazing. 05:55 Well, you know, 05:56 and the orange zest really makes that flavor pop. 05:59 And that's what's nice about the orange zest. 06:00 Yes. 06:01 So we're gonna get that real orangey flavor. 06:03 But like I said, 06:04 we're not gonna get that concentration of sugar. 06:07 So we're gonna, 06:08 now what's gonna happen here 06:10 is we're gonna just bring this to a boil. 06:11 And what's gonna happen to the cranberries 06:13 is that they're gonna start popping. 06:14 And this is kind of thicken up with like, 06:17 kind of the gelatin like that you see in cranberry sauce 06:20 was really just the cranberries. 06:22 Got you. So we're gonna let that go. 06:24 Yeah, that's which makes it a lot healthier. 06:26 And then after, you know, after we eat this, 06:29 we're not gonna be all exhausted and lethargic. 06:30 Well, that's right. 06:32 Well, because we're now 06:33 we have actually no sugar in this at all. 06:35 That's beautiful. 06:36 That's why we're using the stevia. 06:37 That's beautiful. So you just let that boil? 06:39 That's it. So we kind of let this. 06:40 You know, just bring it to a boil, 06:41 it takes about 10 minutes or so 06:43 to start seeing those cranberries burst open. 06:45 And then we're really done. 06:46 And then we're gonna refrigerate that. 06:47 And then, of course, you've got your nice cranberry sauce. 06:49 Nice. 06:50 Well, what are we gonna make next? 06:52 Our second recipe 06:53 is going to be not-really meatloaf. 06:56 How's that? 06:57 I think a loaf is a nice way, a nice presentation. 07:00 It's great for a holiday or a nice family dinner. 07:03 So we're gonna do a not really meatloaf. 07:04 All right. 07:06 And what's the ingredients in that? 07:08 Okay, so we're gonna use a quarter cup of potato flour 07:11 or potato starch. 07:12 Now if you don't have that, 07:13 you can use instant mashed potato flakes. 07:15 But today we're gonna just use some potato starch. 07:29 Now Liquid Aminos are actually a soy sauce substitute. 07:32 We can talk a little bit about that 07:34 in a minute. 07:40 You wanna crush the cornflakes first 07:41 and then measure. 07:42 Wanna make sure you have enough. 07:49 Sounds good. 07:51 Looks like our cranberry sauce is boiling over there. 07:53 It's about done. It's just about done. 07:55 Actually, I'm gonna turn it off now. 07:58 And we can just out pour right into the... 08:01 Okay. Right into the dish. 08:03 I'll put that in the refrigerator. 08:04 Perfect. Perfect. 08:05 Team work makes the team work. 08:07 Exactly. 08:09 I have a good team member at home. 08:10 I have my husband who's... That's right. 08:12 I call him my sous-chef and chief bottle washer. 08:14 That's right. I love it. 08:16 And then why don't you show us 08:18 where we're gonna start with this next recipe? 08:19 All right. 08:20 Well, the next recipe again is another simple, 08:23 I like to say easy breezy recipe. 08:25 They are so simple. 08:26 So we're gonna start with the potato starch 08:28 or the potato flour, 08:29 if you wanna call it that. 08:30 I'm just gonna mix it in 08:32 with some room temperature water. 08:35 And this is actually going to be 08:37 our binder. 08:38 Okay. 08:39 We're using tofu as well, 08:42 which is gonna be helpful as a binder. 08:44 Okay. It's more or less our protein. 08:46 So when you say a binder, 08:47 it just kind of binds all of it. 08:48 Keeps things together, we're making a loaf. 08:50 Got you. So we want it to stay together. 08:51 We don't want it to be just fall apart, right? 08:54 So... Yes, yes. 08:55 Put that there. So that's there. 08:57 So I'm gonna start here after that, 09:00 getting some onions sauteed 09:03 that I'm gonna actually use water 09:06 rather than any oil or anything, 09:09 you know, that not only is a calorie helpful, 09:11 because you know, people can be heavy handed 09:13 with olive oil. 09:14 Yes. 09:15 I'm Italian and my mother used olive oil 09:17 for everything 09:18 but she never measured, 09:19 it was just like ba-boom, ba-boom, ba-boom, right? 09:21 Got you. 09:22 And so what happens is, 09:23 is that we really can't monitor how much fats we're getting. 09:26 So I'm just gonna add some water 09:27 and you know, you just add a bit, 09:29 water is gonna, you know, really evaporate much quicker, 09:32 you know, oil doesn't really evaporate. 09:34 So we wanna add a good enough amount of water 09:36 to get this softened. 09:38 That's what we're gonna do. 09:39 You know, I learned from being a child 09:41 that you know, that's what we do, 09:43 we saute in olive oil. 09:44 However, when I started transitioning, 09:46 and I wanted to use more healthier ingredients, 09:48 I realized that water, 09:50 you could saute any vegetable in water 09:51 and you're gonna have such a vibrant, fresh flavor. 09:54 Not really overloaded with a heavy laden oil flavor. 09:59 So we're just gonna get this... 10:00 Do you wanna get it to where it's like translucent? 10:02 Exactly. 10:04 We're gonna bring that to like a translucent color. 10:05 Nice. Did I have this on? 10:07 Good. I turned it off. 10:08 There we go. 10:10 Onions and garlic are like two of my favorite thing. 10:12 That's right. 10:13 And that's every good kitchen has onion and garlic's aroma 10:16 through the kitchen, right? 10:17 That's right. 10:19 So we're gonna get that started. 10:20 But while we're doing that, 10:22 I might as well just put together 10:23 the rest of the recipe. 10:24 So we have here just a mashed tofu. 10:26 I took like a block of tofu. 10:28 Now not silken tofu, 10:30 I used actually just the firm or extra firm tofu. 10:33 And I just mashed it up, because we're like, I said, 10:35 that's gonna be part of our protein, 10:37 it's gonna also be part of our binder. 10:38 I've also ground some walnuts. 10:41 So we are gonna add walnuts. 10:43 Nice. 10:45 And this is Bragg's Liquid Aminos. 10:49 This is going to give us some of that savoriness. 10:53 My mom loves that stuff too. 10:54 The Bragg's? Yes, she loves it. 10:56 It's a soy sauce substitute. 10:57 It's not fermented. 10:59 And that's what's making it, 11:00 like it has 16 of the amino acids in it, 11:02 you know, we our bodies make amino acids, 11:05 but they also we have essential amino acids 11:07 that we have to get from foods. 11:08 Yeah. 11:09 So this has some of the essential amino acids. 11:11 Nice. 11:12 I'm also gonna add 11:13 a little bit of Wright's liquid smoke. 11:16 And what this is gonna do is just give that 11:18 a little bit of a smoky flavor. 11:20 We're gonna mix this up again, 11:22 because the potato starch settled a bit. 11:24 Okay. 11:25 And I'm gonna grab this and put this in there. 11:26 Oh, thank you so much. You're welcome. 11:28 All right. 11:29 And then, the star ingredient 11:32 is actually gonna be cornflakes. 11:34 Oh, nice. 11:36 Now, this can be 11:37 an actually a really great gluten free recipe. 11:40 Okay. 11:41 But just have to be careful with cornflakes, 11:43 you wanna find a cornflake 11:44 that doesn't have barley malt in it, 11:46 because barley malt 11:47 in a lot of corn cornflake recipes, 11:49 obviously, they use barley malt. 11:51 And the thing is, 11:52 barley is actually has gluten in it. 11:54 So we don't wanna use that for people. 11:55 But this is, 11:56 but if you're going gluten free, 11:58 if not any cornflake will do. 11:59 And so I'm now gonna pour my potato starch 12:05 and my water mixture in here. 12:08 Nice, the binding agent? Yes. 12:09 I love it. 12:10 And then we're gonna get these 12:12 just to where they're translucent, 12:13 and then 12:15 we're going to mix them in as well. 12:17 So we'll just give that just a minute. 12:20 Now, you know, one of the reasons 12:21 why it's not just about calories, 12:23 and it's just not about, you know, frying, 12:26 and you know, that we don't use oil. 12:28 You know, actually, when we bring oil up 12:30 to the temperature 12:31 called the smoke point, 12:33 what happens, 12:34 it kind of breaks down molecularly 12:35 and it becomes a carcinogen. 12:37 And that's like free radicals? 12:39 Exactly. Okay. 12:41 And so what we wanna do is we don't wanna add to, 12:44 you know, we've already are compromised 12:45 with our diet 12:47 and all the environmental things. 12:48 And so it's nice that we can, 12:50 you know, maybe make healthier changes, 12:52 and this is one of them. 12:53 All right. 12:54 We've got our onions 12:56 pretty good and it smells nice, too. 12:57 You know, I'm telling, 12:59 I should tell people 13:00 that they should try it with the water 13:01 because it actually makes a great 13:03 and you'll see it has vibrant flavor. 13:05 I'll have to start trying that at home, 13:07 a lot of times I use olive oil too. 13:10 That's what we did in my household. 13:12 All right, and just this onions are just gonna give it 13:13 a nice flavor. 13:15 You know, what I love about recipes, though, 13:16 recipes are really a blank, a blank canvas. 13:19 You know, like an artist's canvas. 13:20 Yes. 13:22 You can take a basic recipe and add what you want, 13:24 you know, if you wanted to add some, 13:26 like, you know, diced green pepper, 13:28 you could saute that. 13:29 Some people may like mushrooms, 13:31 whatever they like they can, they can mix in. 13:34 So, you know, you can make this your own. 13:36 This is pretty much a basic recipe. 13:38 But we're just gonna get this all put together. 13:43 So it's customizable. Exactly. 13:46 I think every recipe is customizable though. 13:48 I think you should make it your own. 13:49 Yeah. 13:51 And that's one of the... 13:52 I agree like I love that about recipes 13:53 is like first you try it with the original recipe 13:56 before you start substituting, 13:58 so you can see what that flavor's like. 14:00 And then you add your own little twist to it. 14:03 Sure my family cook different than your family, 14:05 cook different than all of our friends, 14:07 you know, so you wanna make it to where it's how you liked it. 14:12 Absolutely. You know, and so I agree. 14:14 But I do the same thing, 14:15 I actually try to make the recipe as written first. 14:18 Got you. You know. 14:21 There's some nice little pans right here. 14:22 Oh, you know what? 14:23 I, you know, you can make this in a regular loaf pan. 14:26 But I kind of think for the holiday, 14:28 it would be nice that everybody have 14:29 their individual little loaf, right? 14:31 I like that. 14:32 So once you get this really combined together, 14:37 you kind of just wanna get it 14:39 so that you'll see that it'll make 14:41 a nice loaf in there. 14:43 Now what I'm gonna do is. You wanna oil with that? 14:45 Exactly I put a little olive oil 14:47 on the side there. 14:49 So if you wanna oil those. 14:50 And you just grab it. Exactly. 14:52 And just do the sides. 14:54 Do on the bottom 14:55 and then we'll be ready to fill. 14:57 I'm feeling like an artist right now. 15:00 So I said artist's canvas, you know, creating. 15:03 I love it. Thank you. 15:05 All right, 15:06 so then we're just gonna fill these. 15:08 Okay. 15:09 And they just make like I said, just a nice 15:10 and it's portion control too, right? 15:14 That's beautiful. 15:15 And, you know, you don't have to worry 15:17 about everybody going, 15:19 you know, some people jumped in the line. 15:21 Exactly. 15:22 They go for their fifth portion. 15:23 Here's yours. Here's yours, and here's yours. 15:26 So I'm gonna tell you once I get it filled up. 15:28 I'm patting it down pretty good. 15:30 Get it nice and firm in there. 15:33 But a trick to keep these from sticking. 15:35 We've already put a little olive oil on there. 15:37 But I'm going to just take my spatula 15:40 and go all the way around like this. 15:43 And just pull it up, pull it away from the sides. 15:47 You can do this with anything you're making, 15:49 you know, just do that. 15:50 And I'm going to tell you, it'll pop right out. 15:52 No problem. So there we go. 15:54 There's our little loaf. I love it. 15:56 And I know that we actually have some 15:58 in the oven. 15:59 We do. 16:01 That's the beauty of TV, right? 16:02 Absolutely. Absolutely. 16:04 As we can have them ready to go. 16:06 Yes. 16:08 Yeah, I love this recipe. 16:11 And I love how you separated, 16:13 because you know, it's frustrating too 16:14 when you get the pan out. 16:15 And then it pops 16:17 and you can't get it out and they're stuck. 16:18 Yeah, and you have the best pieces stuck 16:19 inside of the container. 16:21 Well, that's right. 16:22 We don't want anybody 16:24 to lose out on the good pieces, right? 16:25 No, we don't. 16:26 There we go. No, we don't. 16:28 All right. 16:30 And then we also make gravy to go with. 16:32 Well, how can you have a loaf without gravy, right? 16:35 Yes. 16:36 We're gonna do that just in a minute. 16:39 I love it. 16:40 Yeah, gravy, we've got our cranberry sauce. 16:43 This is gonna be a delicious, delicious treat. 16:47 And so this is something that you've been doing 16:50 for a long time 16:52 in terms of these particular dishes? 16:54 You know, actually, it's pretty interesting. 16:56 Some of these dishes, yes. 16:57 I've, kind of, you know, 17:00 molded over the course of the years, you know. 17:04 But I started doing cooking classes, 17:05 I wanna say maybe maybe 10 years ago, 17:08 at my local church. 17:10 I'm actually from New Jersey originally. 17:11 Oh! Nice. I'm from New York originally. 17:13 There you go. See, we're like cousins. 17:14 Yes. That's right. 17:16 And I started there. 17:17 And then from there, 17:18 you know, I ended up going down to Wildwood. 17:20 My husband and I knew we had a calling for ministry. 17:23 And so we went down to Wildwood 17:25 and did the medical missionary program 17:26 down there. 17:28 While I was a student, 17:29 I also became the cooking class instructor 17:30 at the Lifestyle Center. 17:32 Got you. 17:33 So while I worked, I worked on campus doing that 17:35 while I was going to school. 17:37 And then what I did was after that, 17:39 you know, of course, I moved on and went to LIGHT, 17:41 and I actually still cook, 17:42 I do the cooking classes when I'm available 17:45 at the Lifestyle Center. 17:46 So I'm still on staff at Wildwood. 17:48 Yes. 17:50 But, you know, as time went on, 17:51 I just kind of developed recipes. 17:53 I used to actually bring food to church, 17:55 I used to transition. 17:56 I grew up a vegetarian, 17:58 but not a plant-based vegetarian. 17:59 So what happened was, I used to bring recipes, 18:02 food to church 18:04 and have my friends try it and say, 18:05 what do you, do you like this? 18:06 Do you like that? 18:08 And they would, you know, they're friends 18:09 from my whole life. 18:11 So they're pretty honest. 18:12 So they would tell me, 18:13 they're not a big fan or this was great. 18:15 So I kind of developed different recipes. 18:18 And so some of these are recipes 18:19 that I've over the years developed. 18:21 Nice. So here we go. 18:23 All right, so we can hear. 18:24 I'm gonna have you just bring that away. 18:26 And I'm gonna move this along. 18:30 Separate this a little bit here. 18:31 Yep. 18:32 And I'm gonna go and get our completed ones. 18:35 Okay, sounds good. 18:38 So, how long like 18:41 what temperature do you put the oven on for this? 18:45 These were cooked at 350 for about 45-50 minutes. 18:49 Oh, beautiful. 18:51 And there are our completed loaves. 18:53 How's that? That's lovely. 18:55 I think we should make this gravy. 18:57 We're ready to make the gravy. All right. 18:58 Why don't you tell us what's in the gravy? 19:00 All right. 19:01 So we're gonna have just a traditional gravy. 19:07 Now I soak, drain 19:09 and then rinsed the cashews. 19:10 And we'll talk about that in a minute too. 19:30 We've switched sides 19:31 because I think a lot of the action 19:33 will be taking place right here and you're the professional, 19:35 so I'm gonna let you have that. 19:37 But I have a job for you. No worries. 19:38 Okay. All right. Okay? 19:40 So our next recipe is traditional gravy. 19:42 We said we're gonna top that loaf with a nice gravy. 19:45 I talked about my, in my cookbook 19:47 and all my cooking classes 19:49 I say "Simple, nutritious and delicious." 19:50 We said that right in the beginning. 19:52 Again, this is another simple recipe, 19:54 everything in the blender and then just heated up, 19:56 heated up in the pot. 19:58 So we're gonna start with just some water. 19:59 Okay. 20:03 We got our water. That's right. 20:04 And then we have cashews. 20:06 Now what I've done here is I've drained, 20:08 I've soaked these overnight, drain them and rinse them. 20:12 And the reason why, 20:13 there's a few reasons why we do that, 20:14 but first, is the culinary reason. 20:16 Okay. Is that we... 20:18 I'm gonna borrow this for a second. 20:20 Is that, you know, it'll soften the cashew 20:22 so that we can blend them better. 20:23 You know, we have 20:25 a really good high speed blender here. 20:26 I have a Vitamix at home, and they work wonderful. 20:28 And if you have a high speed, any high speed blender, 20:30 we'll do the cashews. 20:31 But there's so much easier 20:32 on the motor when you have that. 20:34 Got you. 20:35 And it'll be, it'll not be gritty, 20:36 it'll be nice and smooth. 20:38 You just reminded me of my restaurant days, 20:39 because I saw you take the rubber spatula 20:41 and make sure you got everything out. 20:43 Exactly. 20:44 You know, waste not one, not, right? 20:46 Yes, yes. 20:47 But there's a couple other reasons why, 20:49 you know, there's a protected enzyme over nuts, 20:52 and seeds, and grains actually, and it's called phytic acid. 20:56 Now phytic acid actually can help, 20:58 you know, affect our digestive system 21:01 by making us bloat, 21:02 get a little gassy 21:04 since sometimes when people eat a lot of nuts, 21:05 or you know what, it's on beans as well. 21:06 Got you. 21:08 So you understand that a lot of times 21:09 we soak our beans 21:10 because we don't wanna be gassy, right? 21:12 And get that away. 21:13 But phytic acid also can block 21:15 the absorption of some minerals in our small intestines. 21:16 So because of that, I like to soak them. 21:18 Now is it a deal breaker if you're in emergency, 21:20 you have to make something and you can't soak your nuts? 21:22 It's not. 21:24 But for, if you're regularly using 21:25 any kind of raw nuts, 21:27 then I would definitely make sure 21:28 I soak them ahead of time. 21:30 You can actually dry them 21:31 and then put them in the freezer 21:32 and then they're already soaked for you. 21:34 All right, we're gonna add a little bit of, 21:36 this is garlic powder. 21:37 Oh, yeah, my favorite. And onion powder. 21:40 That's right, garlic and onion. 21:41 You said it's in your kitchen. 21:43 That's right. Salt. 21:45 And I'm using today some nutritional yeast. 21:47 Now nutritional yeast is actually like a condiment. 21:50 It's a, the yeast is grown on molasses. 21:53 And actually what they do is they heat it 21:55 and they deactivate it. 21:56 And then what they do is they kind of, 21:58 you know, they fortify it with B12 vitamins, 22:00 which is really a nice thing for us 22:02 because B12 is a hard, 22:04 you know, vitamin for us to get in the earth anymore. 22:07 We've kind of ravaged the earth and we kind of have... 22:09 We no longer forage for our food and the microbes 22:12 in the earth are what really caused B12. 22:15 Now B12 gives you energy too. 22:16 Exactly, and so a lot of times people are B12 deficient. 22:19 Yes. 22:20 And the nutritional yeast flakes, 22:22 does that give it like a cheesy consistency? 22:24 It's kind of like not, well, it can be, 22:25 we use it a lot in cheeses, it's just like a creamy, 22:28 nutty cheesy, 22:30 so it's just adding 22:31 a little bit of that creaminess, 22:32 I think to this recipe. 22:34 I'm using some chicken style seasoning. 22:36 Now this is just a mix of herbs. 22:37 Okay. 22:39 Put together and it kind of makes like 22:40 a chickeny kind of broth. 22:41 So we're doing that. 22:43 And then lastly is gonna be our thickener. 22:44 I'm today using cornstarch, but you could use arrowroot, 22:47 potato starch whatever you have at home. 22:50 We're gonna get that in here. Delicious. 22:52 Well seasoned. 22:54 Well, it'll be nice on top of that loaf. 22:56 You know what I don't like? 22:57 What don't you like? Bland food. 22:59 No. Well, you know what? 23:01 Then this will top this off nicely. 23:02 How's that? Wonderful. 23:04 All right. 23:05 So let's pop the top on. 23:06 Okay. Make sure it's on good. 23:08 You don't need a shower of blessings, right? 23:11 No, not that kind. All right. 23:14 And then always make sure that your blender 23:16 is proper blender etiquette and make sure it's on low 23:19 because then you will have the shower of blessing. 23:21 Got you. 23:22 All right, there we go. 23:25 Bring that up to high. 23:44 Wow, there we go. 23:45 Well, you know, I like to go at least the 30 seconds or so. 23:47 Okay. 23:48 You have a strong blender, 30 seconds should be enough. 23:49 Okay. 23:51 But again, like I said, I wanna make sure 23:52 that those cashews are really ground well 23:54 and not gritty. 23:55 You know, so go 45 if you have a regular blender, 23:57 maybe a minute, you know, at least. 23:59 All right, so let's get this top off without... 24:03 Without it going everywhere? 24:04 Yeah, I've had that problem before. 24:05 It's been in... 24:07 Let's see. 24:09 I put it on so good, I can't get it off now. 24:10 All right. That's you. 24:11 That's on you. Yeah, we'll work it out. 24:13 Let's see if we can figure this one out. 24:16 Yeah, you did. Oh... 24:17 See, look at this. Sorry. 24:19 That's all right. 24:20 And that is why you don't wear a suit jacket in the kitchen. 24:24 There you go. 24:25 All right, Jason, all we're gonna do 24:27 is we're gonna thicken this up on the stove, 24:29 that cornstarch is gonna 24:30 actually thicken it up really nicely. 24:32 Okay. 24:33 So if you wanna turn that on, 24:35 you could turn on like medium high, 24:36 you've got a whisk there, 24:37 so you can kind of just stir that 24:39 and we can get started with our next recipe. 24:41 Sound's good. 24:43 You said medium high? 24:44 Yeah, medium high is good. All right. 24:47 And you don't have to constantly stir it. 24:50 It's kind of once you start seeing it, 24:51 kind of bring to heat, 24:53 you know you're gonna wanna just make sure 24:54 you don't want it to stick. 24:55 Well, your cashews are naturally starchy. 24:58 So they will kind of, you know, they can thicken up so quickly. 25:00 Okay. 25:01 They are thickener as well as the cornstarch. 25:03 So that's why we don't need too much cornstarch in them. 25:05 Sounds good. What's our next recipe? 25:06 Okay. 25:07 Our next recipe is gonna be our mashed potato mix up. 25:10 Okay. 25:11 Now, that's a good one 25:12 because there's a mix up in there. 25:14 Nice. So what's in that? 25:15 All right, we're gonna start with three pounds. 25:49 Wow! 25:50 This recipe looks like 25:52 it's gonna be a little bit more involved. 25:54 Well, it's a little, it's not really involved. 25:56 Okay, okay. 25:57 We have to boil some potatoes, 25:59 which I already put on the stove 26:00 in to save time. 26:02 Got you. 26:03 And we're gonna actually boil some cauliflower as well. 26:05 But actually, our gravy looks done. 26:07 So let's turn that off. 26:09 Get that off right here. Nice. 26:11 And we can pour that... 26:13 Gravy always have nice flavor. 26:16 And that is going to go right on top of our loaf, 26:21 it's gonna be beautiful. 26:22 Almost wanna put that on top of mashed potato. 26:24 Oh, well. 26:26 There's nothing wrong with that either, right? 26:27 A little bit of both. That's right. 26:29 You want me to set that over here? 26:31 If you could, yeah, let's put that aside. 26:32 And we'll, we can put this away too. 26:35 And we can get started with our next recipe. 26:37 Okay. 26:38 So where do we begin with this? 26:40 Well, first, we've already gotten some, 26:42 we got our potatoes rolling. 26:43 And oop! Thank you, we take that off. 26:46 And I have cauliflower here and I have this on as well. 26:50 But what I'm gonna do is with the cauliflower 26:52 I just added water. 26:54 I'm going to take some cashews, 26:55 and I'm going to add that in 26:57 because we're gonna actually blend this 26:58 all together. 26:59 And we're gonna put some garlic. 27:01 My favorite. Yep. 27:02 Now, I'm using like four or five 27:04 'cause these are small cloves. 27:05 So you can use as much garlic as you want. 27:07 This is a garlic mashed potato mix up. 27:09 And that is what I wanted to tell you. 27:11 This is not just mashed potatoes. 27:13 We're gonna actually add a little vegetable in here. 27:16 Cruciferous vegetable, the cauliflower, you know, 27:19 we can mix that in, get an extra vegetable, 27:21 get some more health benefit to it, 27:23 and at the same time, 27:25 have a beautiful mashed potato 27:26 that you would have with a loaf. 27:28 So I'm gonna cover that 27:29 because I wanna kind of make that 27:30 go faster a little bit. 27:32 Sounds good. 27:33 Now do I need to switch sides with you as this is complete? 27:34 Well, we're gonna have to wait until it's time to boil 27:36 so we can actually have some time to talk. 27:38 Oh, wonderful. There we go. 27:39 So how did you come up with the ingredients, 27:42 not the ingredients, the recipes in your cookbook? 27:45 You know, most of them. 27:47 I took a lot of family recipes. 27:49 And I kind of just tried to go more plant-based with them. 27:52 And so, as I went along, 27:54 I kind of adopted different things. 27:56 And I think my cookbook really has a great array. 27:59 You know, it's called "Plant Based Made Simple," 28:01 simple, nutritious and delicious. 28:03 Not only have I given nutrition information, 28:05 so when you open the book, 28:06 it kind of talks about ingredients, 28:08 the nutritional values of the ingredients. 28:11 And some of the little tips and different types of things 28:14 that maybe somebody who is now new 28:16 to plant-based cooking, may not know. 28:18 Maybe some, you know, like the Bragg's Liquid Aminos, 28:21 they might not know about that, or the nutritional yeast. 28:24 Tell a little bit about that. Yes. 28:25 Then in the cookbook, I've done breakfast, entrees, 28:29 soups and sides, and salads and desserts, 28:33 and then miscellaneous smoothies 28:35 and little seasonings and things like that milks, 28:38 all different kinds of things. 28:39 But most like you said, "Where did I get the recipes?" 28:41 I wanted to get. 28:43 I wanted it to be a variety 28:45 so that it could really relate to so many people, you know. 28:48 It has a lot of like home style stuff, 28:50 but it's got a little ethnic flair on 28:52 in some recipes. 28:53 I've done a little bit of everything tried to, 28:55 you know, glean from what I learned 28:57 from other people, you know? 28:58 Yeah, so, which is great. 29:00 You know, so many people are looking to eat healthier, 29:03 but they don't really know where to begin. 29:05 They don't know 29:06 what to substitute for soy sauce, 29:08 so the Bragg's. 29:09 You know, they don't know what to substitute for, 29:11 say sugar. 29:13 They don't know what to substitute for 29:15 maybe an unhealthy salt or something along those lines, 29:19 so that's great. 29:20 I also did too, is I labeled the recipes. 29:23 You know, sometimes people have special diets. 29:24 Maybe they're gluten free, 29:25 or maybe they have a nut allergy. 29:27 So I've given them options, 29:29 but I've labeled the recipe gluten free, 29:31 nut free, oil free. 29:33 And then we also have 30 minutes or less. 29:35 Oh, and that's important. Yes. 29:37 Or soy free as well. 29:39 I already put soy free because, you know, 29:40 these are some of the things that I've found 29:42 when I'm teaching cooking schools 29:43 and cooking classes 29:45 that people do have allergies, 29:46 they have sensitivities. 29:48 And so I wanted to make it relatable to everybody. 29:51 So it's not specifically a gluten free 29:53 but you've probably 75 or 80% of the recipes 29:54 are gluten free. 29:56 Yeah. 29:57 So we've got our gluten free option. 29:58 Beautiful. Something for everyone. 30:00 Exactly, exactly. Yeah. 30:02 All right, well, let's see. 30:04 Taken a little while, you know, 30:05 when we're boiling these potatoes, 30:07 they're cubes pretty small. 30:08 As soon as they start boiling, they shouldn't be while. 30:11 But we need to give it a minute, 30:12 so we can talk about ministry, though. 30:13 Oh, yeah, so. Why don't we do that? 30:15 So tell me about what it's like when you're going to do 30:18 these cooking programs and stuff like that. 30:20 What are some of the questions that people ask? 30:21 Sure. 30:23 I think that most of the time when I find 30:24 that I'm doing a cooking school, 30:26 and you know, we just don't do cooking schools, 30:28 when we go to churches, 30:29 we really do a lot of training 30:30 about how reaching people with health evangelism 30:33 with the practical, 30:35 like natural remedies or massage therapy 30:38 and things like that. 30:39 And the eight laws of health, 30:41 teaching people about lifestyle health, right? 30:44 But also with the cooking classes, 30:45 when you're saying about questions, 30:47 I find that most people say they panic to say, 30:49 "How am I gonna do this at home?" 30:50 Yes. 30:52 And that is really what prompted me 30:53 to do the cookbooks. 30:54 Now you say the eight laws of health? 30:56 What are the eight laws of health? 30:57 Sure, we'd like, there's a great acronym 30:59 that almost everybody can remember 31:00 NEWSTART, 31:01 it starts with nutrition, 31:03 you know, nutrition is with our food, 31:05 you know, getting proper diet, 31:07 getting a variety of foods in our diet, 31:09 you know, and eating, eating well, 31:11 you know, the standard American diet 31:13 has initials. 31:14 The acronym would be what SAD 31:16 and what is that sound? 31:17 Sad. Sad. That's right. 31:19 I like to say we need a glad diet. 31:22 God's living, abundant diet. I love it. 31:24 We want a diet 31:25 that has fresh fruits and vegetables, 31:27 you know, lots of raw, 31:29 you know, salads and things like that. 31:31 So we can incorporate that into our diet. 31:34 That's a great idea. 31:35 So then the next letter E, Exercise. 31:37 Okay. 31:38 Getting out, you know, my husband and I 31:40 are avid bike riders. 31:41 We bike ride, probably 50 or 60 miles a week. 31:44 So when we're not on the road, 31:46 but even when we're on the road, 31:47 we can bring our bikes and that's the nice thing. 31:49 We have a bike rack, 31:50 have bike rack will travel, right? 31:51 Fifty or sixty miles. Yeah, we try. 31:53 Yeah, we really started being much more in this summer. 31:57 My sister was a good inspiration. 31:58 She really is a, she's an avid cyclist. 32:00 So because of that we got involved 32:02 and now we really cycle a lot. 32:04 So exercise, walking, the best exercise ever. 32:08 Almost everybody can walk, right? 32:09 Yep. 32:10 So if you can walk, that's how we get going, right? 32:12 Yes. 32:13 Then W, Water, fresh water, pure water. 32:16 Yes. Drinking hydration. 32:18 You know, hydrotherapy is not just external. 32:21 It's also internal too. 32:23 We need to cleanse our body, we need to keep it hydrated. 32:25 We are 60 to 70% made up of water. 32:28 So we need water. 32:29 So that's new. 32:30 Now we got to start S as in Sunshine, 32:32 you know, we get our vitamin D from the sun. 32:34 We need to get out there and strengthen our bones. 32:36 A lot of times people think, 32:38 oh, I can do things like drink milk and get my calcium. 32:40 You know, those are not bone strengthening, 32:42 they're actually depleting calcium out of our bones. 32:45 There's a lot of, 32:46 a lot of science involved in that. 32:47 Osteoporosis type. Exactly. 32:49 You know, the studies show osteoporosis, 32:52 nations that are milk drinking nations 32:54 are actually the highest of the osteoporosis. 32:56 Wow! 32:57 And so, but what we have to do is go out there 33:00 and exercise and sun. 33:02 Those are the two things and, you know, 33:03 the sun is also helpful with our blood pressure, 33:05 it keeps the blood pressure down. 33:06 Interesting and it gives us that vitamin D. 33:08 Hey, there you go, right? 33:10 And then T, Temperance. 33:11 Temperance is not just staying away 33:13 from bad things like smoking or drugs and things like that. 33:17 But it actually is being moderate 33:20 in the good things. 33:21 You know, I'd like to use an example. 33:23 And it's a silly example, but it makes the point. 33:26 You could actually drink too much water and die. 33:29 You know, people don't realize that, 33:30 is water good for us? 33:31 Yes. 33:33 Now that's an extreme thing, 33:34 it would take a very tremendous, 33:35 tremendous amount of water to throw our electrolytes off 33:38 and cause a problem. 33:40 But people have done it sadly. 33:41 So can we have too much of a good thing? 33:44 Yes. The answer is yes. 33:45 So, but so temperance is moderation in the good 33:48 and abstinence in the things that are not good for us. 33:50 Okay. 33:51 That's temperance, A, Fresh Air. 33:54 Getting outside, breathing in fresh air, 33:56 you know, I like to look at when we go walking, 34:00 we touch a lot of those things, 34:02 we can drink water, we get fresh air, 34:04 we're getting exercise, or rest. 34:07 Okay. 34:08 You know, we want to make sure we're getting 34:10 that seven to eight hours of good solid rest, 34:13 people don't realize that, 34:14 you know, our stress levels go down 34:16 and so when we're getting good rest. 34:18 So we need good rest for our health. 34:19 Our body needs to rejuvenate, it needs to, you know, re, 34:23 you know, start again . 34:24 And when we talk about, you know, we fast at night, 34:28 our body is repairing and all that. 34:30 So when we get up in the morning, 34:31 we should have good rest 34:32 and ready for a good breakfast, right? 34:34 Yeah. 34:35 And then, of course T and that ties it all together. 34:37 It's Trust in a higher power. 34:38 Trust in God. 34:40 You know, He makes this happen and you know, you can actually, 34:43 when you look at the eight laws of health, 34:47 you know, we could follow every one of those, 34:50 but it's really God doing a miracle in our life 34:52 that makes it happen. 34:53 Now why are cruciferous vegetables 34:55 important? 34:56 You know, they've so much fiber. 34:57 They have so many phytochemicals in them. 35:01 You know, phytochemicals are plant chemicals, 35:03 phytonutrients. 35:04 So it's nice 35:05 that we incorporate leafy greens, 35:07 cruciferous vegetables. 35:08 We need a variety. 35:09 It's not just okay, I'm eating, you know, green beans. 35:13 Yes. 35:14 Just eating green beans really isn't, 35:15 God has given us a rainbow. 35:18 You know, it's funny that I was reading 35:20 and it says that we should be eating 35:23 the vegetables and the fruits that are indigenous 35:26 to where we are, that's the best for us. 35:28 And so, you know, we can grow cauliflower here. 35:30 We, this year, we had the opportunity 35:33 to have a great garden. 35:34 We were home a lot this year, sadly, 35:35 because we weren't on the road 35:37 as much because of COVID-19, sadly. 35:39 But because of that we, 35:40 you know, we were canceled 35:42 on a lot of our church presentations. 35:45 But we were able to grow this beautiful garden 35:46 with cauliflower and broccoli. 35:48 And these are things that grow well, 35:50 I live outside of Chattanooga. 35:51 So right there, we had just a great garden. 35:54 But it was nice to have 35:56 a variety of these homegrown vegetables. 35:57 It's interesting that you say that too, 35:59 because you know, 36:00 they say when you have allergies 36:02 to take like a, 36:03 I think is it a tablespoon? 36:04 A teaspoon of honey in the morning. 36:06 A teaspoon of honey, but local honey. 36:07 Exactly. Yes. 36:08 And they always say about 25 miles. 36:10 I always tell people listen, a bee doesn't stop at 25 miles, 36:12 you could probably go a little farther than that 36:14 if you can't find local honey. 36:15 But there's a couple other reasons 36:17 why local honey is important too. 36:18 You wanna get honey from a local bee farmer 36:21 because then you'll know what the bees are eating. 36:22 Bees actually eat honey. 36:23 Okay. 36:25 At some of these commercial honeys, actually, 36:27 that what they do is they feed them sugar waters, 36:29 high fructose corn syrup, and things like that. 36:31 So the bees are getting not the nutrition 36:33 but they're also depositing from their tentacles 36:37 into their high fructose corn syrup. 36:38 And you know, sugar, water and things. 36:40 Local honey, 36:41 and most of the time a bee farmer 36:43 is gonna treat their bees right. 36:44 Yeah. 36:45 They're gonna feed them honey as their source of food. 36:48 And also you're gonna, 36:50 they're pollinating those local, 36:52 you know, flowers. 36:53 So that's why those seasonal allergies 36:55 you can build up an immunity 36:56 and a tolerance to them because of that. 36:58 I noticed you use pink Himalayan salt. 37:00 What's the reason for that? 37:01 You know, salt, there's, you know, 37:04 we're so used to table salt, which is just an iodized, 37:07 refined salt. 37:08 I use Himalayan pink salt. 37:10 And the reason why is because it has 84 trace minerals in it. 37:12 Wow! And it's about 99.9% pure. 37:15 Wow! 37:16 And the reason why 37:18 is because it's 5000 feet below sea level, 37:19 it's mined. 37:21 And so then it's just mined and ground. 37:23 You know, a lot of times people, 37:24 you know, about 25-30 years ago, 37:26 sea salt became the popular salt. 37:28 You know, people would get 37:30 and then some of these big companies like, 37:31 you know, the big salt companies adopted 37:33 and say, "Oh, we're gonna use sea salt as well." 37:35 Right? 37:36 Well, it happens is that 37:38 now our oceans have been so polluted. 37:39 And so, you know, that even though 37:41 you're getting about 60 minerals 37:43 in sea salt. 37:44 The problem with sea salt, though, 37:45 is that there's microplastics 37:47 and sometimes they can get ground 37:48 in that salt. 37:49 So I try to use the Himalayan pink salt. 37:52 And, you know, a lot of times 37:54 people are worried about iodine, 37:55 there's only trace amounts of iodine 37:56 in Himalayan pink salt, 37:58 whereas table salt is iodized. 37:59 Got you. 38:00 The problem with table salt is they use 38:02 a lot of chemical processing in order to, 38:03 they strip out all the minerals, 38:05 there's really, the only mineral is iodine 38:07 because they put it back in there. 38:08 So the reason why I use the Himalayan 38:10 is so much more of the minerals. 38:13 You just have to make sure 38:14 that you get enough iodine in your diet. 38:15 It makes sense, yeah. 38:17 Yeah, and we should be getting 38:18 all these nutrients from our food. 38:20 I'm gonna use that. 38:21 It's interesting 38:22 how food can either heal you or kill you. 38:24 Yeah, you know what? 38:26 We're gonna check this 38:27 and see if our cauliflower is done. 38:28 Hopefully it has. 38:30 So now we have 38:31 two other recipes we've to get to. 38:33 We do. 38:34 We wanna move them on, okay. 38:35 We are good with our cauliflower. 38:37 I think that that would, that should blend up okay. 38:38 Yeah, we're good. So we're gonna take this. 38:40 I don't know, it's a little hot. 38:41 I don't think it's a little too hot. 38:43 So, we're gonna need one more of these. 38:45 See, do we have something where we can try. 38:47 Let's see. 38:48 Do we have something underneath? 38:51 I think okay. 38:53 I got it. I think I can do it. 38:55 So we'll just move it right over here. 38:56 You've got kitchen hands. 38:58 We don't recommend you try that at home. 39:00 Don't try that at home. 39:01 She's got kitchen hands. Yes. 39:04 So, wow! 39:06 So that's also the cauliflower, the potatoes, 39:09 we got the Himalayan salt. 39:12 Now and then use parsley as a garnish over all of that? 39:16 We're just gonna, yeah, 39:17 we're just gonna make it look pretty. 39:19 We'll put a little parsley on top. 39:20 All right, so we have our cauliflower here. 39:23 So why don't we get our blender ready. 39:25 Okay. 39:26 And now I just struggled a minute ago. 39:28 I'll switch places. 39:29 I struggled a minute ago 39:31 with trying to get that top off. 39:33 Well, we're gonna stick. 39:34 We're not gonna put it on this tape this time. 39:36 How's that? There we go. 39:37 Just gonna go slow here. 39:39 We got a little steam coming up 39:40 and put our cauliflower in the blender. 39:46 Nice. 39:48 This is a great way to sneak vegetables 39:51 in on children too. 39:52 Oh, yeah. 39:53 It's a good way nobody even knows, right? 39:55 Mash it up. Mix it up. 39:56 Exactly. 39:59 Do you like baked potatoes too? Yeah. 40:02 Well, my husband is a huge baked potato fan, 40:04 so we love potatoes in our house. 40:06 We love to bake them. 40:08 We love the skin of the potato too. 40:09 That gives, like I said, extra fiber. 40:11 A lot of potassium in potatoes, vitamin C, 40:15 believe it or not into baked potatoes as well. 40:16 Oh, really? 40:18 All right. 40:19 So that that's we're done with that. 40:21 Right here I'm gonna add now, the nutritional yeast. 40:24 This is just our seasonings 40:25 that are gonna go right in the blender. 40:27 A little bit of that chicken style seasoning. 40:29 Of course our salt 40:31 and we'll leave that for our garnish. 40:32 Okay, sounds good. So this back on. 40:34 I'm not gonna put it on too tight 40:36 because we want it on tight enough. 40:38 Yes. But not too tight. 40:39 Yeah, but we want to be able to get it off. 40:42 Now I'm gonna use the tamper here. 40:43 Because that kinda, hope we gonna... 40:46 Okay. 40:48 That'll kind of help to mix everything. 40:49 Exactly. 40:50 So one of the bonuses of having a Vitamix, right? 40:55 As you get 40:56 this great handy dandy blender plunger. 41:22 All right. All right. 41:23 So we have like a cauliflower puree. 41:25 Okay. 41:26 So we're gonna mix that into our potatoes. 41:27 And I think 41:29 that they should be done as well. 41:30 Okay. 41:33 Look, I got that top off perfectly now. 41:38 Check one just to make sure, but I think they're done. 41:40 Yes. 41:41 I think we can probably mash those potatoes. 41:44 No problem. 41:45 Yes, they're perfect. All right. 41:47 So do you want to take that over? 41:48 Would you mind? I surely will. 41:49 That one's not too hot, so you should be okay. 41:51 This here. 41:54 I will grab that. 42:03 Good job, Jason. How's that? 42:04 That's perfect there. 42:08 You've carried this here. 42:11 All right. 42:13 Should be fine. 42:14 We're gonna stick that right in our bowl here. 42:15 Okay. 42:17 You want to bring that over. I'll bring over right now. 42:18 You can do that. 42:19 There we go. Perfect. 42:21 Look at you. 42:22 There you go. 42:24 You sure you don't have you weren't a chef at one time? 42:26 No, it was more front of the house 42:27 in the restaurant. 42:29 All right, so I just like to mash my potatoes 42:32 with a potato masher. 42:34 This is you know, this tool is so handy in the kitchen, 42:36 you can kind of mash your tofu with it, 42:38 mash your potatoes. 42:40 But we're just gonna get this mashed up 42:42 and then we're gonna mix that puree in there. 42:44 And if you want, you can depend on the consistency you like, 42:48 you can also add a little bit more 42:50 of maybe a plant based milk 42:52 like an unsweetened plant based milk. 42:56 Okay, so you mash it up. 42:59 Yeah. 43:01 Here if you want to finish mashing that 43:02 I'm gonna start moving things. 43:06 That's right. 43:11 Good thing is, 43:13 we will show the finished product. 43:17 All right. 43:18 Can I start pouring that in there? 43:20 And get it right in there. 43:24 Beautiful. Okay. 43:30 That's looking good. 43:31 And we're just gonna mix that up. 43:33 Okay. 43:36 And do you use like a rubber spatula to mix it up? 43:37 Yeah. 43:39 Anyway, if you have, well, you can keep, 43:41 you can make it the consistency you want. 43:42 So I'm just gonna mix it up while you're doing that. 43:45 And you can see you've got that creaminess. 43:47 All right. 43:48 And it's from cauliflower. 43:49 It's not from butter. 43:51 It's not from a whole bunch of cream 43:52 or milk. 43:53 A lot of times people put things 43:55 like sour cream or cream cheese in this, 43:57 but you know, you get such flavor 43:58 because we've seasoned that cauliflower. 44:00 Yes. How's that? 44:01 That's a lot healthier. That's good. 44:02 And then you just garnish it? 44:05 Yeah, we can stick it right on that plate 44:07 and garnish it but we'll... 44:08 That's beautiful. 44:09 We can display that in a minute but... 44:11 We gotta jump to our next recipe. 44:12 We gonna do ahead, let's do it. 44:13 Let's go into that right now. 44:15 So tell us 44:16 what we're gonna be making next? 44:17 Okay, our next recipe is a ratatouille. 44:58 Those mashed potatoes were fun, 45:00 now we're moving on to the ratatouille? 45:02 Ratatouille. Ratatouille. 45:03 All right, well, how do we prepare this? 45:06 It's actually like 45:07 a French provincial type of rustic vegetable dish, 45:11 but it's very pretty 45:12 and it makes a great presentation. 45:14 So I thought this was a great holiday presentation. 45:16 You taught me something new. 45:17 I thought it was Italian. No. 45:18 That's French. French, French. 45:20 So, I'm gonna take just some tomato sauce, 45:23 and I'm gonna pour this on the bottom. 45:24 This is gonna kind of do our vegetables on the bottom. 45:27 Okay. 45:29 Oh, nice. I love the colors. 45:31 Oh, yeah. 45:32 You know, I made sure I had some green. 45:34 I had some red. And we've got... 45:36 Yellow. Yeah. 45:38 And take some onion, 45:39 stick that on the bottom as well. 45:43 Nice. 45:44 And then we'll just layer our vegetables. 45:46 Got you. 45:47 So it's kind of, it's almost like, 45:48 it almost looks like it was onion type of thing 45:51 with the layering. 45:52 An all vegetable layer. Yes. 45:54 So here we go. 45:55 So I'm gonna take just like a pepper, 45:58 a red pepper. 45:59 And I'm just gonna kind of circle it around, 46:01 make it like a little circle. 46:02 Okay. 46:04 I'm gonna take some eggplant. 46:05 Now I'm using Chinese eggplant. 46:06 And the reason why 46:08 only because the size actually fits nice 46:09 with these medallions. 46:10 You're making like 46:12 some kind of circling medallions there. 46:13 Nice. And then a piece of zucchini. 46:16 And I'm just gonna start by putting that down. 46:18 Okay. 46:19 And I'm gonna just make some rows. 46:21 Okay. You can easily do that. 46:22 We have one already done. 46:24 Oh, nice. 46:26 And I'll grab that. 46:27 Let me get that. No problem. 46:28 And I'll just keep going here. 46:30 See how easy this is. 46:32 You just kind of make some layers here. 46:41 That's what you got to love about television, too, 46:43 is you can already have one. 46:45 Oh, good, perfect. 46:47 Let me put this 46:48 and we can unwrap that 46:50 and that is gonna be 46:51 what our final product actually, 46:52 so I'll start taking that off for you to. 46:54 Notice I put actually 46:55 some parchment paper down first. 46:56 Oh, there you go. 46:58 How's that? Oh, that's beautiful. 46:59 Here is our ratatouille. Beautiful. 47:02 And just look 47:03 at how pretty you can do it in a spiral. 47:05 You see, I did it in around dish. 47:06 But you can layer it in a square one like this. 47:07 Yes. 47:09 And what you do 47:10 is after you put these vegetables together, 47:12 I'll just do another one here. 47:13 Okay. 47:15 And then you would just take our seasonings, 47:18 and you take some garlic. 47:19 I'm gonna put some garlic on top, 47:21 I have some minced garlic. 47:23 And then all of our seasonings. Just a pinch on all of it. 47:26 Of course you're gonna do your whole tray. 47:29 I really just want to eat that whole tray right now. 47:31 Isn't that beautiful? Yes. 47:32 Just makes such a nice presentation. 47:34 Here's our oregano, our salt. 47:38 And then, of course, just you're gonna drizzle 47:41 all this olive oil 47:43 across all of the vegetables, so... 47:44 Got you. But that's how we do it. 47:46 Then I'm using some parchment paper. 47:48 I don't like to put the foil directly on the food. 47:50 You know, there's concerns with aluminum toxicity 47:53 and things like that. 47:54 I just pick a piece of parchment paper, 47:56 cover it, take my foil, 47:57 wrap it around, and then we're done. 47:59 Nice. All right. 48:01 What's our next recipe? 48:02 Our last recipe is the grand finale. 48:04 It's our Christmas time carob-peppermint bark. 48:08 And these are our ingredients. 48:35 Christmas carob-peppermint bark, 48:36 where do we start? 48:37 All right, we're gonna start 48:39 by putting our almond butter in, 48:40 but you could cashew butter. 48:42 I like to use a nut butter that doesn't have a huge, 48:46 you know, strong flavor like peanut butter 48:47 is a little distinct, you know. 48:50 Our carrot chips, 48:51 these are sweetened carrot chips, 48:53 but you can use unsweetened, 48:54 you know, my husband likes carob 48:56 better than he likes chocolate. 48:57 So that's a good thing. 48:58 Yes. We're gonna get this melted. 49:00 And as soon as it starts melting, 49:02 we're gonna add in our goodies. 49:04 Okay. 49:05 And this just takes a minute, we got to keep an eye on it. 49:07 Yeah, nice and gooey. 49:09 Yep, here we go. 49:10 So as you can see, it's already melting. 49:13 That's good news for us, right? 49:14 Yes, it is. 49:15 This is one of the easiest things, 49:17 you know, I love this recipe because this is, 49:18 I put this in this grouping of recipes 49:22 for the holidays 49:23 because you can make this a gift for people. 49:26 You could put this in a cute little tin 49:28 with a little nice red bow on it. 49:30 All right, so now that this is almost melted, 49:32 believe it or not, that's how quick it is. 49:34 I'm gonna add some cranberries 49:35 but dried cherries work just as well. 49:38 I thought cranberries went with the holiday theme. 49:40 Our peppermint. 49:41 This is peppermint flavoring. 49:44 And then our almond, sliced almonds. 49:46 Now that's gonna go on top. Okay. 49:48 We're gonna show you that. 49:49 This is gonna be just about mixed up 49:51 and I think we're ready 49:52 to actually put it right on our... 49:55 Oh, wow! All ready to tray it up. 49:56 Yep. Let me turn this off. 49:58 Yeah, let me move some of this stuff. 49:59 Thank you. 50:01 We'll get that out of the way and that. 50:02 And then all I do 50:04 is if you have some parchment paper, 50:05 I'm using just a silicone pad. 50:07 Okay. 50:08 If you had parchment paper, you could just do this. 50:09 We're going to spread this out on a cookie tin. 50:13 And then this just goes 50:14 in the freezer until it hardens. 50:16 And we actually have one ready if you want to bring that out, 50:19 while I bring this out. 50:21 Spread this out as thin or thick as you like. 50:24 And then, of course, I'm taking a little coconut, 50:27 because it's like our snow, right? 50:29 Nice. 50:30 And how's that? Oh! Yeah. 50:32 There it is, you should try this. 50:34 Oh, yes. 50:39 That's really good. 50:41 That's really good. 50:42 It has that minty flavor. 50:44 It's a great Christmas candy. 50:46 All right. 50:49 And then almost the interesting thing 50:51 is it almost tastes like chocolate. 50:53 You know what? 50:54 I can make a believer out of anyone on this one. 50:57 Absolutely. Absolutely. 50:58 These recipes have been absolutely amazing. 51:01 I love the fact that they're simple. 51:02 Yes. 51:04 So you do cooking programs, like health seminars? 51:07 Yes. You do. 51:08 So people want to book you for health seminars. 51:10 Absolutely. 51:12 What else do you do? 51:13 We do cooking classes. We do natural remedies. 51:15 We do hydrotherapy, massage therapy, 51:18 and just a variety of outreach 51:19 and things that churches can use 51:21 to be able to go and spread the gospel message 51:24 with their community. 51:26 Wow! So we'd love to teach that. 51:27 That's wonderful. 51:28 In just the minute 51:30 we are going to go to your contact information. 51:31 In fact, let's go to your address roll right now. 51:34 So if you want to book her for a seminar, 51:36 we're gonna show you how you can do it. 51:38 For more information 51:40 about the Lay Institute for Global Health Training, 51:43 please call them at (706) 820-9804. 51:48 That's (706) 820-9804. 51:52 Their website is lightingtheworld.org. 51:55 That's lightingtheworld.org 51:58 and their email address is info@lightingtheworld.org. 52:01 That's info@lightingtheworld.org. 52:04 Finally their mailing address is PO Box 58. 52:07 Wildwood, Georgia 30757. 52:10 That's PO Box 58, Wildwood, Georgia 30757. |
Revised 2020-12-27