Participants:
Series Code: TDYC
Program Code: TDYC200004A
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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 01:09 Hello and welcome to 3ABN Today's cooking program. 01:14 And we have a wonderful cooking program 01:19 as I mentioned, and it's going to be 01:20 about breakfast foods. 01:21 But first, I want to welcome Carin Lynch. 01:23 Welcome, Carin. Hi Angie, how are you? 01:25 I'm great. 01:26 I'm so glad that you here with us today. 01:28 And we're going to have 01:30 some wonderful breakfast dishes. 01:32 And we are told breakfast 01:33 is the most important meal of the day. 01:37 And a lot of people, 01:38 they always like to have their coffee 01:39 and doughnuts and that's it, no nutrition. 01:42 But today, get your pens, your papers, press record, 01:46 because this is going to be a great program, 01:49 talking about breakfast meal. 01:51 So, tell us a little bit about yourself, 01:54 who you are and where you're from? 01:55 Well, my husband and I 01:57 are the North American Division directors 01:59 at LIGHT Ministry. 02:00 And what is LIGHT? 02:02 LIGHT is the Lay Institute for Global Health Training. 02:04 And what we do there is we go not only to churches, 02:09 and not only to, you know, conferences, 02:12 but we travel all over the US and around the world. 02:14 And we do practical trainings, 02:17 introducing and helping church members, 02:19 lay people, pastors, you know, 02:23 elders to be able to take the message of health 02:25 and be able to reach 02:27 their community for Jesus Christ, 02:28 and cooking classes are sometimes 02:29 part of that as well. 02:31 Yeah, and cooking is very imp... 02:32 I love to cook. I love to be in the kitchen. 02:34 I love to cook and I love new recipes. 02:37 And today we are, have, 02:39 we have what six recipes, don't we? 02:40 Yes, we're going to be doing six recipes, 02:42 and they're simple, nutritious and delicious. 02:44 Breakfast made easy. 02:46 What's the first recipe we're going to be doing? 02:47 Well we're gonna start with corn and oat waffles. 02:50 And we're then we're going to have 02:51 a very berry fruit sauce. 02:53 How's that? Nice. 02:54 We're going to do a Tex-Mex tofu scramble. 02:57 Tex-Mex? Tex-Mex. 02:58 A little twist up on our tofu scramble, 03:01 unsausaged patties. 03:03 Unsausaged? Unsausaged, that's right. 03:05 A vanilla cashew milk. Yeah. 03:07 And then we're going to finish it off 03:08 with a blueberry pecan quinoa. 03:10 Oh, it sounds so good. All right. 03:13 Well, let's get into our first recipe 03:15 which is going to be? 03:16 It's going to be our corn and oat waffles. 03:18 Oh, okay. What are the ingredients? 03:20 All right. 03:59 Oh, all right. 04:00 And you could use gluten free option 04:02 if you want if you're gluten free tolerant. 04:03 Absolutely, you can, you know oats actually naturally 04:05 do not have gluten in them. 04:07 Yes. 04:08 However, a lot of times oats are processed in... 04:11 That's right, processed in facilities 04:13 that have gluten in them. 04:14 So, somebody who's very sensitive 04:15 whether they have celiac disease 04:17 or gluten intolerance or sensitivity, 04:19 they may want to actually just use gluten free oats. 04:23 Okay, all right, let's go. 04:25 We're gonna do the corn and oat waffles. 04:26 Corn and oat waffles. All right, let's get. 04:28 And my motto is simple, nutritious and delicious. 04:32 Why is it that? 04:33 Well, you know, I think these three things 04:34 are so important when we're talking about 04:36 changing our diet into a healthier choices. 04:38 Yes. 04:40 Simple because we want simple ingredients, 04:41 and simply made. 04:43 The second thing is going to be nutritious 04:45 because I think that's the crux of the matter. 04:46 Let's put that right in the middle. 04:48 And then delicious 04:49 because if things don't taste good, Angie, 04:51 nobody's gonna eat them. 04:52 No one, even children. That's right. 04:53 You know. Exactly. 04:55 So, let's make a simple, 04:56 nutritious and delicious waffle. 04:57 So, we're gonna start and then the simple part, 04:59 my recipes are all very simple. 05:01 Everything's going in the blender. 05:03 That's the best thing. 05:04 These days, people want things quickly 05:06 'cause time is of the essence. 05:07 And you know what I love about this recipe, 05:09 I'm just making sure these oats don't come 05:10 all the way out here. 05:12 But I like this recipe 05:14 because you can do it ahead of time 05:15 and freeze these waffles. 05:17 I do a double batch and I freeze them. 05:19 Oh, you freeze them. 05:21 Absolutely, and then you know the best thing to do 05:22 is if you especially like on a morning 05:24 where you're in a rush, 05:25 just take them out the night before 05:27 and let them defrost in the refrigerator. 05:29 And then you could just stick or turn on the oven 05:31 I stick them in, do what I'm doing, 05:32 pull them out crispy, delicious waffles. 05:34 Wow, I love that. 05:36 Now what is this you're putting? 05:37 This is, these are corn grits. 05:39 However, you could use cornmeal if you wanted to. 05:40 But I'm using some just yellow corn grits. 05:42 You could use white, whatever you have, 05:44 you know, but I think this is corn flavor 05:47 just really and it's not a strong flavor, 05:48 but it really blend. 05:49 Is it gritty? Not at all. 05:51 It's not going to be a gritty. 05:52 They are grits, but they're not, 05:54 they're not gritty in here 05:55 because we're gonna blend it up. 05:57 So let me get these out of the way. 05:58 Okay, I've got some honey here. 05:59 But you can use any, I mean, 06:01 you can use any sweetener you want. 06:04 Some people prefer to even use dates, 06:06 which are even letting you know, 06:07 obviously not processed. 06:08 If you're going to use dates though I would tell you to, 06:10 to kind of soften them in some warm water first 06:13 and make sure they're pitted. 06:15 That's another thing too. So, we've got our honey here. 06:17 Got the honey. A little bit of olive oil. 06:19 Now if you're oil free, you can actually use 06:22 just like a quarter cup of nuts. 06:24 That would be worked perfectly as well. 06:26 Sure. I didn't know that. 06:27 That's great. A little bit of salt. 06:29 Pink salt. You have Himalaya salt. 06:30 What's the difference between the pink Himalaya and regular? 06:33 Well, you know what there's, there's really actually kind of 06:35 like three major kinds of salts. 06:37 There's the pink Himalayan, there's the sea salt, 06:40 which many people use, 06:41 and then of course iodized table salt. 06:43 So, the difference is I'm just saying, 06:45 this is the maple flavoring and the baking powder. 06:47 So, the difference between those salts, 06:48 I actually used Himalayan pink salt 06:50 pretty much exclusively in my cooking, 06:53 because it has 84 trace minerals in it. 06:55 Not only does it have 84 trace minerals, 06:57 but it also has, you know, 07:01 it's mined about 5000 feet below sea level. 07:04 So, it's about 99.9% pure. Wow. 07:06 So, it's really, you know, I like it for cooking. 07:09 You just want to make sure that that you get enough iodine, 07:12 thank you, enough iodine in your diet. 07:15 Because you see it's not iodized. 07:17 It's really just, it's got all those 07:18 and it has traces amount of, and trace minerals means 07:21 that we just need them in our bodies in small amounts. 07:23 But iodine is important for thyroid health. 07:25 So, we want to make sure. 07:26 Oh, thyroid health, that's what I need. 07:28 So, iodine, make sure that 07:29 you're getting enough iodine to regulate your thyroid. 07:31 All right. 07:32 So, we're gonna move over to the blender here. 07:34 Come on. Let's switch places. 07:37 All right. 07:40 Okay, everything looks good, ready to go in. 07:44 I want to move this because it's gonna... 07:46 There we go. Now, can we use any blender? 07:48 Well, you know what, I like to use in the kitchen 07:49 a high-speed blender. 07:50 I find that when we're doing recipes, 07:52 especially plant-based recipes, 07:54 I think high speed blenders like your best friend 07:56 in the kitchen, 07:57 that my husband would disagree with me that 07:58 he's my best friend in the kitchen, which I laughed 08:01 because I always call him my soups chef 08:02 and my chief bottle washer and my, he's my prep cook too. 08:06 But we do, but I do, this is in fact 08:09 your second best friend in the kitchen. 08:10 How's that? All right. 08:12 So we're gonna just make sure that 08:13 we're and we always make sure your blender is on low to start 08:15 because you don't need to 08:16 have the showers of blessings, right? 08:17 No, here we go. We'll just get that going. 08:19 It will get louder as we go. 08:38 It's well mixed. And that's it. 08:40 And that's our, and now we would just 08:42 pour this right on our waffle iron. 08:44 However, we didn't heat this up. 08:46 So, we're not going to pour it out now. 08:48 But that's all you need any waffle iron will do. 08:50 Right. 08:51 And if you just get sometimes 08:53 if it gets a little thicker as it sits for a bit, 08:55 just add a little water, that's all and just mix it up 08:58 but we have some waffles already. 09:00 Okay, the magic of television. That's right. 09:03 Let's see the waffles. Here's the beauty of it all. 09:05 Hey, we have some, it's gonna be a wonderful meal. 09:08 It smells good. 09:10 And as we have a little waffle maker. 09:13 Oh, here she is. 09:14 And we can move these out of the way. 09:16 Okay, beautiful. 09:17 And here are our corn and oat waffles. 09:20 Oh, it looks so good. And there we go. 09:22 And you can put fruit on top of it. 09:23 Absolutely. 09:25 In fact, we're going to do a fruit sauce. 09:26 We're going to do a very berry fruit sauce. 09:28 All right, I'm excited. 09:30 Okay, well let's go to our next recipe. 09:32 Okay, very berry fruit sauce. 09:51 Okay, let's do this. 09:53 This is a sauce that you could put 09:54 on top of the waffles? 09:56 This is actually, yeah, this is not only a sauce 09:58 you can use for waffles 09:59 but I sometimes actually, when I finished a sauce, 10:02 this will be a nice chunky sauce 10:03 with fresh berries in there or we're using frozen today. 10:06 Find that, you know, frozen, you can get any time of year. 10:09 So, it's always good that, you know, you don't always 10:11 can get the best fresh berries, 10:13 but you can always get frozen berries. 10:14 Okay. 10:15 So, I'm going to use blueberries today. 10:18 Blueberries are high in antioxidants. 10:22 And I love blueberries. 10:23 They're one of my favorite berries. 10:24 And so, we're gonna just get these in here. 10:27 Yes, and you're gonna boil it? 10:28 We're gonna actually heat these up... 10:30 Heat them up. 10:31 With some water and our sweetener. 10:32 Today, I'm going to use raw blue agave, 10:34 but you can use honey, if you'd like. 10:37 You can use stevia even. 10:39 I mean, you could even use maple syrup, 10:41 but that's gonna actually give you a little maple flavor. 10:43 But I guess on pancakes 10:44 or waffles, it wouldn't matter, right? 10:45 Yeah, it sounds good, you know, some maple. 10:48 And then we have our water. The water, okay. 10:52 And we're going to just get this going in a minute. 10:55 There we go. Okay, put those in. 10:59 All right. All right. We'll get that. 11:01 And you can do that on high 11:02 because we're just trying to warm those berries 11:04 and get that bubbling a little bit 11:07 to add our thickener, 11:08 which is going to be our cornstarch and our water. 11:10 Oh, yes. It thickens it, yes. 11:11 Yeah. 11:13 So, when you do this, you mix everything together. 11:17 And is it going to be a soft sauce? 11:19 Well, this is, that's the good thing. 11:21 You can either use this as a chunky fruit sauce, 11:23 or you could actually throw it in the blender, blend it up 11:26 and do like a syrup. 11:28 So actually, it could be like a blueberry syrup. 11:30 And that's nice for dessert if you'd like to like 11:32 just drizzle on some kind of dessert. 11:35 It's always nice to like have that fruit. 11:36 You know, sometimes we'll do like a vegan 11:38 or plant-based cheesecake. 11:41 Could do a little strawberry 11:42 or a little blueberry and that's beautiful. 11:43 Is this in your cookbook? It's in my cookbook. 11:45 All the recipes today are in the cookbook. 11:47 And the name of your cookbook? It's Plant-Based Made Simple. 11:50 It's simple, nutritious and delicious. 11:53 That's what I like about you, things are made so simple and, 11:57 in these days, everyone wants their food to be simple. 12:00 And that's what 12:02 and that's your cookbook, simple, easy. 12:04 Simple, nutritious and delicious. 12:06 Okay. And you know what? 12:07 Honestly, oh, good, our berries are boiling now. 12:10 Yes. 12:11 But, you know, when we're talking 12:13 about simple, we have such busy lifestyle. 12:14 Everyone does. You know what? 12:15 Let's make things easy. And use simple ingredients too. 12:18 And nutritious. Exact, well, of course. 12:20 Of course. And then, of course, delicious. 12:22 If it doesn't taste good, nobody's going to eat it. 12:24 So, what I'm going to do now that I have these, the berries, 12:26 I'm going to turn them down just a little bit. 12:28 And they're boiling up, 12:30 I'm going to actually mix my cornstarch 12:31 and I'm mixing this in just room temperature water. 12:33 Yes. 12:34 And the reason why is because the starch 12:36 if it's in warm, if we put that right in there, 12:38 it would get lumpy and bumpy and it wouldn't dissolve. 12:41 So, this is considered a cornstarch slurry. 12:43 And it makes it sticky, right? 12:45 If it's warm, it'll be too sticky. 12:48 But we want this to be nice and syrupy. 12:50 So, we're going to just put this in now. 12:54 We can mix it up. 12:55 There we go and we're gonna mix this in. 13:00 And you're gonna see pretty quick 13:02 that this will thicken up. 13:03 And you know, if you had another starch, 13:05 such as like arrowroot starch, 13:07 or even like potato starch, 13:10 if you had nothing else and your tapioca starch, 13:12 you could really use that as well. 13:13 But you can see right away that... 13:15 Yeah, it's starting to thicken. 13:16 It thickened right away, it's done. 13:18 We are done as soon as we remove that 13:20 out of the way, and that one, and we are done. 13:23 And this is off, and we can pour that right in. 13:26 And you can see... Oh, you know what? 13:30 Never good at pouring. All right, there it is. 13:32 So, then we can do that. 13:34 Oh, my, it actually smells very good. 13:37 Oh, now you can really smell the blueberries 13:39 because they've cooked up a little bit. 13:41 All right, and then look at that. 13:42 How's that for a sauce? 13:44 And move that right on your waffle. 13:46 Isn't that beautiful? 13:48 And then, of course, 13:49 like I said, you can put that in the blender 13:51 if you wanted a syrup and make a syrup. 13:52 And this can be frozen. Oh, yeah, I like that. 13:54 You know what? This makes such a huge batch. 13:56 I always put, I just, you know, 13:58 portion it out and then just freeze it 14:00 and then just take it out the night before 14:01 and you just have to warm it up on the stove 14:03 and that's it. 14:04 Oh, okay, see how simple it is and nutritious. 14:07 All right, thank you, Carin. Let's go to our next recipe. 14:10 All right. 14:11 Our next recipe is my Tex-Mex tofu scramble. 14:56 Okay, let's do this. 14:58 Now this is going to be a tofu scramble 15:01 with a twist Actually with a Tex-Mex twist. 15:04 Tex-Mex Tex-Mex twist. All right. 15:07 So, we're gonna start 15:09 by just actually softening some vegetables. 15:11 I'm going to soften, get that on here. 15:13 And most people use oil or butter. 15:15 What do we use? 15:16 I'm actually just going to use water. 15:17 I like that. 15:19 And the reason why is, 15:20 but there's a couple reasons why. 15:21 The first is that you can actually 15:23 be a little heavy handed when you use oil. 15:25 You know I mean you don't, you know, 15:27 you're kind of not measuring 15:28 so you're getting a lot of calories, 15:29 fat calories are more than calories. 15:31 So, for energy, 15:33 so we don't want too too much oil, 15:35 we want to kind of, you know, take in the right amount. 15:37 Right. 15:39 And so, we're not measuring well 15:40 when we do that. 15:41 So, I'm going to actually add some water here. 15:44 And, you know, water will evaporate, 15:46 so how you can put a little extra in there 15:47 and it's fine. 15:48 But we're going to let these start to soften. 15:50 I'm just going to soften 15:51 and make them little translucent. 15:53 Yes. 15:54 If you wanted to, you could actually stick them 15:55 right in the tofu and when you're cooking your tofu, 15:58 I like to soften a little bit though. 15:59 But I'll tell you another reason 16:01 why you don't want to use oil. 16:03 Oh, I spilled my water here. 16:06 Is because oil, 16:08 actually when you bring it to its smoke point, 16:09 and usually depending on what kind of oil you use, 16:12 it's about 350, 325-350 degrees, 16:15 it breaks down molecularly causing it to be a carcinogen. 16:19 So, we don't want to do 16:21 a cancer causing agent in our food, right? 16:23 So, of course, so you know, that's why fried foods, 16:25 you know, it's nice that they have 16:26 like the air fryer now and things like that, 16:28 that people can crisp things without frying. 16:31 Yes. So we are just gonna... 16:32 We'll just saute that. 16:33 While we're doing this, so let's go ahead 16:35 and get our tofu ready. 16:36 Okay. 16:38 We're doing dessert, we're gonna mash it, 16:39 that's a potato masher is good for a lot of multi-use tool. 16:43 You just got to mash that up, you have to mash it too, 16:45 too fine but not too chunky. 16:47 You want to do it to whatever, you know, 16:50 what scrambled eggs would be 16:51 because when we put it in the pan, 16:52 we're going to kind of mix it 16:54 around a little bit again anyway, 16:55 so Now tofu is made of what? 16:56 Soy? It's actually just soybeans. 16:58 What you do is you kind of make like 17:00 a soy milk, you know. 17:01 And then what you would do 17:03 is you would coagulate that usually. 17:06 When I make it at home and this is just purchase, 17:08 you can buy a block of tofu 17:10 in your produce section of the grocery store. 17:12 But you can... Is this soft tofu? 17:15 This is actually firmer, extra firm. 17:17 I think this is actually an extra firm. 17:19 I use extra firm for most everything or firm. 17:22 Oh, that's perfect. All right. 17:23 So we're gonna add our seasonings too, 17:25 so I'll put these in. 17:26 We've got our onion powder and garlic powder, 17:30 our chicken style seasoning. 17:32 And that's just a mix of herbs. 17:34 We call it chicken style, 17:35 but it's actually a little salt Now I'm going to be 17:37 putting some nutritional yeast flakes in there. 17:39 I love nutritional yeast. Yeah, and this is turmeric. 17:42 This is going to give it its color. 17:44 Now the one thing I do want to tell you though 17:45 when we mix this in is that you're going to say, 17:47 well, it's not so, it's not so yellow like an egg, 17:51 like a scrambled egg. 17:52 But the turmeric will 17:53 when you heat it up, become vibrant. 17:56 I've made the mistake of like, 17:58 oh, I need a little more and then my eggs, 18:00 my tofu scramble is going to look like neon, 18:04 neon yellow. 18:05 So we don't that. We don't want that. 18:06 No, we don't want that. 18:08 But I'm gonna tell you 18:09 what I think one of the greatest ingredients 18:10 is for this tofu scramble. 18:12 This is black salt. What is black salt? 18:14 I never heard of black salt. 18:16 You know black salt is actually from India. 18:20 And actually has sulfur in it, 18:23 so it gives it like a little bit of an eggy taste. 18:26 It smells eggy. 18:27 Right, you can smell that right away. 18:29 So, you mix that up get that all in well. 18:31 While that is sauteing, 18:35 I tell you it smells exactly like eggs. 18:38 Right. I've never. 18:40 You know, tofu is a blank canvas. 18:42 You know we talked about 18:43 sometimes recipes are a blank canvas. 18:45 Tofu was one of those things 18:46 that doesn't have any real flavor 18:48 but anything you mix with it, 18:49 any of the seasonings that you put together 18:52 are going to make this what it is. 18:53 Yes. 18:55 So, you know, so this is going to be 18:56 our tofu scramble. 18:58 So let's get this. 18:59 Now where do you get black salt from? 19:00 Oh, you know what? 19:02 Actually I can never found it in a regular food store. 19:03 This is one of those items 19:04 and I try not to use too many specialty items. 19:06 I try to make my recipe simple that you can buy 19:09 in the grocery store most everything, 19:11 maybe you go to the health food store 19:13 once every month or two maybe, 19:16 but most, everything should be able to be done 19:20 in the grocery store. 19:21 This one though you'd have to buy in like a, 19:23 I would say in Indian grocery store, Indian, 19:26 because it's from India. 19:29 I'm gonna use this here 19:32 and then just going to get our 19:34 and you're gonna see the color is going to pop right out. 19:37 It's already. And this is so good. 19:42 And once I get the tofu mixed 19:44 in with the onions and the peppers, 19:45 then I'll put the tomatoes 19:46 and I don't do the tomatoes ahead of time. 19:48 I guess they get a little 19:49 or they get a little mushy, right? 19:50 So here we go though, you can see 19:54 that our color's coming up really nice. 19:56 Yes. 19:57 Angie, I have to tell you a great story. 19:59 I was doing a breakfast for my church, 20:02 and we did a completely 20:03 plant-based breakfast from scratch, 20:06 and it was nice because we had a lot, you know, 20:07 the church members come in. 20:08 You know, a lot of church members 20:10 aren't completely plant-based. 20:12 So it was nice to introduce them 20:13 to some new recipes. 20:15 And it was interesting 20:17 because a lot of times people are afraid of tofu, right? 20:19 And so they don't want to try it. 20:21 And it was funny 20:23 because I was talking to somebody 20:25 who was not really a big tofu fan. 20:27 Right? 20:28 And it was funny, her grandson came up to her and said, 20:32 "Grandma, these are the best scrambled eggs 20:34 I ever had." 20:35 And I said, thank you, Lord. 20:38 Thank you, Lord, that even out of the mouth of babes. 20:40 Right? 20:41 So I think that people should give it, 20:44 give tofu a chance. Right? 20:45 You know, it's really about how we prepare it. 20:48 Lower that a little bit. So good. 20:50 And I love the colors 20:52 that you mix into it, red, the green. 20:54 Exactly. 20:55 Well, this is my little south western flair, you know. 20:57 I think it's the flags of Mexico, isn't it? 20:59 Yes. 21:00 When we've got the red and the green in there, right? 21:02 All right. So here we go. 21:04 We're just going to... So what about that? 21:05 We're going to top. We're going to just top it. 21:07 Oh, top it. There we go. 21:08 And so here is our... I'm so ready to eat this. 21:12 Tofu scrambled. Oh, my. 21:15 They put that out like that. 21:16 The aroma, if you all could smell this. 21:20 And doesn't it smell like eggs? Yes, yes! 21:23 And then you could just take, 21:24 I have a little bit of this green onion. 21:25 Just put it on. 21:27 Just gives it a little freshness to it too. 21:29 It just gives it that little bit 21:30 of fresh oniony pop, 21:32 but you don't use any vegetable. 21:34 I didn't turn this off. 21:35 Use any vegetable that you like. 21:38 I mean, I use this because 21:39 I like that I think these go nice 21:41 with south western flavors, 21:42 but you can use whatever you want. 21:44 I'm a Jamaican. 21:45 So I use my Jamaican seasoning. 21:46 There you go. There you go. 21:48 Give it that Jamaican flavor. Of course. 21:50 So I can make it my own. Exactly. 21:51 And that's what recipes are. They really are a guide. 21:53 I'm putting right now 21:55 a little taco seasoning on here 21:57 to give it that's what it stand for. 21:59 And so that... Is that in your cookbook? 22:01 It is in my book. 22:03 Everything we're making today is in my cookbook. 22:05 How's that? 22:08 And there is our Tex-Mex tofu scramble. 22:11 How's that? Fabulous. Okay. 22:13 I can't wait to have some 22:14 and you viewers, listeners, you have to get this. 22:18 You have to get the cookbook 22:20 and you have to try this wonderful Tex-Mex. 22:25 Tex-Mex tofu scrambled. 22:26 Tofu scramble. 22:28 And it smells good. Okay. 22:29 Let's go on to our next recipe. All right. 22:31 So now we're going to do unsausages. 23:05 Okay. Let's try this unsausage. 23:07 You know, a lot of people like sausage, don't they? 23:10 Absolutely. 23:11 They love to eat sausage in the morning. 23:14 Their bacon and sausage, but it's so unhealthy. 23:17 But today we are going to make unsausage patties. 23:21 Okay. So let's do this, Carin. 23:22 All right. Let me start this stove again. 23:25 And we're going to actually 23:26 just pour in all of our ingredients 23:28 except our oats. 23:30 So we're going to get this to boil. 23:32 Oh, I've got our water here. 23:33 And then I'm going to put in all of our seasonings. 23:37 Now Bragg's, I mentioned Bragg's liquid aminos. 23:40 That is a soy sauce substitute. 23:42 This is going to give us like that 23:43 savoriness that we're looking for in 23:45 like a meat product, even though it's not meat. 23:49 Putting a little protein in, 23:50 I mixed some sunflower seeds and walnuts. 23:54 We chopped them up. 23:55 You know this, you can grind up all the way 23:57 or if you like a little texture, 23:58 I like a little texture. 24:00 I add them in like that. Sunflower seeds and walnuts. 24:02 That's right. Hey. 24:03 So our nutritional yeast flakes. 24:05 I love that. 24:06 Now we talked about nutritional yeast flakes 24:08 in our scramble, but nutritional yeast flakes 24:11 are actually a by-product 24:13 of growing yeast off of molasses. 24:16 And then they like heat it and they deactivate the yeast. 24:18 So, it's not like an active yeast, 24:20 like a bread that you rise, 24:21 but it's actually a nutritional supplement 24:23 because they fortify it with B12 vitamins. 24:27 So, it's good to have. 24:28 I cannot live without my nutritional yeast. 24:30 That's right. 24:31 I'm going to put a little oil in here. 24:33 We do have the nuts in there, but I think what happens is, 24:35 is when you make this recipe, 24:36 I add the oil because I find that 24:39 you want a little bit of that fattiness. 24:41 If we're talking about like 24:43 something that's like a sausage, 24:44 people are used to that. 24:46 We're trying to make things to transition people 24:48 to a healthier way of life. 24:49 And now this is the key ingredient 24:51 to a breakfast sausage. 24:53 Okay. What is that? This is sage. 24:54 Oh, I love sage. 24:56 Sage is going to give that flavor 24:59 of what you're used to in a sausage 25:01 and that for breakfast sausage, you know, 25:03 and the Italian sausage, they use fennel, 25:05 but in breakfast sausage, they use sage. 25:08 So this is going to... You get that? 25:10 And we're going to just, 25:11 I'll put a lid on this 25:13 because I think that'll heat it up 25:14 a little bit faster for us. 25:16 And the only thing we have now is our oats. 25:19 So when you have the scrambled tofu 25:22 and you have your, what, the unsausages... 25:25 Unsausages. 25:27 And you have your waffles, 25:29 I mean, what a great healthy ingredients 25:33 you have, I mean... 25:34 Well, you know what? 25:35 You want to try to get as whole. 25:37 But simple. 25:38 Yes, simple nutritious, delicious. 25:39 Let's go back to that, but whole foods. 25:42 We want to be as whole food plant-based as we can. 25:45 And whole foods, meaning that we're taking foods 25:46 in their natural state, not processed, not refined. 25:49 You know now the oil like 25:51 the olive oil is a little refined. 25:52 So we're using just sometimes 25:57 a little bit of our refined products, 25:59 but really try to be as much whole food 26:01 as we can, you know. 26:04 That's what we're doing. Yeah. 26:05 And you know we talked about breakfast. 26:06 We should be eating breakfast like a king. 26:09 A lot of times people want to lose weight 26:11 or they want to, you know, they try to skip breakfast. 26:14 Breakfast is our most important meal. 26:16 It says, breaking the fast, that's the word itself. 26:19 Exactly. It's breaking the fast. 26:20 Our body has had time 26:21 to rejuvenate and repair and restore. 26:24 But now it's time to get going, right? 26:25 We have our day that we need to go forth 26:28 and do our work and do the things 26:30 we need to do. 26:31 So, if we're doing that, what we need to do 26:33 is get a good quality breakfast. 26:35 In fact, most of our calories should be eaten at breakfast. 26:38 In the morning breakfast. Actually. 26:39 Yeah, you said it breaking the fast from the nighttime. 26:41 That's right. And you know what? 26:43 People who skip breakfast, like I had said... 26:45 Oh, I used to do that. But you know what? 26:46 This is the thing. 26:48 The calories that you eat at breakfast 26:50 are expended by the end of the day. 26:52 So the more calories you had breakfast, 26:53 the better off you are because what happens is this, 26:56 we skip breakfast, we're hungry later. 26:58 We decide that 26:59 we want to snack here, eat here. 27:01 And we end up actually on the average, 27:02 eating more calories. 27:04 And eating them at the end which aren't exercised 27:07 and expended through our daily activities. 27:10 Yes. So big breakfast, everyone. 27:12 Yeah. Breakfast is important. 27:13 And then lunch is like a queen. Queen and... 27:16 King, queen, and then dinner like a pauper. 27:18 We should really... 27:20 You know, we're in the United States, 27:21 we're so used to eating 27:23 our biggest meal together at night, 27:25 but we really should be trying to eat a lighter... 27:28 Something easy on our stomach so that we can go to bed, rest, 27:32 and we've already digested. 27:34 So exact breakfast again. 27:35 Let's see, oh, we're already boiling here. 27:38 Look at that. See how time flies, right? Yes. 27:40 So all I'm doing now is I'm going to turn. 27:42 No, actually I'll leave that on for a minute. 27:46 I'm going to put my oats. 27:48 Now, these are quick oats, if you like. 27:49 Oh, are they quick oats? These are quick oats, 27:51 but if you like, like a chewier texture, 27:53 you could use regular oats. 27:54 Use whatever you have is really what you think. 27:57 Now I'm actually going to turn this off now 27:59 because it's pretty hot. 28:01 And I'm going to let this thicken up a little bit, 28:03 you know, quick oats will absorb 28:04 the water in here. 28:05 Can you smell that? Oh my. 28:08 And you know, it's thickening, like you said it together. 28:09 Yeah. 28:11 Well, what we're going to do is let that get a little bit 28:12 using that starch to bind that together 28:15 so that we can make some patties. 28:16 Oh, my. And so, we're just going to. 28:19 You just mix it. 28:20 And the aroma, oh my, it smell so good. 28:23 And I think it's because of the sage 28:24 and mixing with 28:26 all those herbs together, you know. 28:27 Yes, yes. 28:29 You said the sage 28:30 brings out the ingredients of meat or something. 28:32 You know, it definitely for like breakfast sausage, 28:35 sage is one of those main ingredients 28:37 that they use in meat product. 28:38 And so this is going to kind of mimic 28:40 that in a good way though 28:41 'cause I'm going to tell you, texturally, 28:44 you're going to be like, wow, this is amazing. 28:46 This could be almost like meat. 28:49 And it's sticking together. It is, it's starting to. 28:51 What did you use to make it stick again? 28:53 It's just, no, it's just the starch of the oats. 28:55 Yeah. 28:56 The oats are absorbing the water 28:58 and the seasonings together and that's it. 29:00 So we're just, you know, 29:02 oats are pretty starchy, that's why. 29:03 Okay. And you could freeze these? 29:05 You know, what I do is when I bake them, 29:08 I under bake them just by a couple of minutes 29:10 on each side 29:12 'cause you could do 12 to 15 minutes on each side, 29:14 maybe back it off to 10 to 12. 29:16 Right. 29:17 And then you can cool them, freeze them. 29:19 It's what I do. 29:21 And I put them in the freezer 29:22 and then I take them out the night before. 29:23 You know, there's something to be 29:25 said about defrosting the night before. 29:26 A lot of times we take right out of the freezer, 29:28 we put it in the oven, 29:29 but what happens is in order to bring that 29:31 to temperature, it's going to dry things out. 29:33 So let it defrost in the refrigerator, 29:34 even if it's cold. 29:36 And then, you know, 29:37 you just heat them up on each side 29:39 and you have a perfect little sausage patty 29:42 type of thing, unsausage patty. 29:44 Unsausage. So you could... 29:47 Can you heat them up 29:48 with olive oil or spray to your pan? 29:51 You could that too. 29:52 I try not to do in the pan. 29:54 You could easily do that 29:55 and it will brown them a little nicer, 29:57 but I try not to 29:58 because I don't want to heat that oil up. 30:00 Oh, I see. 30:01 You know, when oil is actually inside 30:03 an ingredient and we bake it, 30:04 like, just even like a loaf of bread, 30:06 if we're using a little oil or something like that. 30:09 You know, what happens is, 30:11 is that the temperature doesn't get to the smoke point. 30:13 So it doesn't affect the oil. Yes. 30:15 But when we're doing it in the pan, 30:17 we heat that up, and then it starts changing. 30:20 And having that little bit of that carcinogen effect. 30:23 I'm just trying to cool this down 30:24 just a bit so that we can make those patties. 30:28 And it's sticking pretty well. 30:30 Yeah, it's getting there, but you just want it to cool. 30:33 First of all, we don't want to burn our fingers. 30:34 The second thing is that we want it to be thick enough 30:38 that it's going to make a patty. 30:39 Now I have a little trick. 30:41 You know, people always 30:43 have these fancy different gadgets. 30:46 And I tell you, 30:47 I have a lot of gadgets in my kitchen. 30:48 I try gadgets, But you're a practical person. 30:51 But I learned that, you know, 30:52 I'm a missionary and on a missionary budget. 30:55 So I've learned that there are new other things 30:57 that I don't need to buy all the fancy gadgets. 30:59 This is a mason jar lid. 31:01 All I did was I took some plastic wrap 31:04 and put it around the little lid and the ring. 31:09 I put a little olive oil in here just to, 31:11 just so it doesn't stick, but you don't need much. 31:14 And then what we're going to do is when this is ready, 31:16 we're going to just pat that in there 31:17 and make our little patties. 31:18 Oh, what a great idea. Portion controlled. 31:20 You can do this too when you're making like 31:21 veggie burgers, bean burgers, oat burgers, 31:25 whatever you're doing, you can do that. 31:27 And this will make, I use the big ring. 31:29 You just use the wide mouth lid. 31:30 I never thought of that. It's so easy. 31:33 All right, we're getting there. I just want to get this. 31:35 Have you ever made 31:36 a huge amount of those sausages for a lot of people? 31:41 Well, you know what? 31:42 I double the recipe usually 31:44 and I make enough, and I put them in my freezer. 31:45 That's right, I'm not much of a caterer though. 31:47 I don't do big, big groups, but I can do. 31:49 No, I don't. No, not really. 31:51 I like to do like small gatherings. 31:53 I can do like a little, you know, 31:55 friends having friends over or having just a small group, 31:58 but I'm not good at a big, huge group. 32:02 I think that, you know, what happens is, 32:03 is that you lose some of the integrity 32:04 when you're making things in mass quantity. 32:07 Like to double a recipe usually is okay. 32:10 But when you're doing like triple, 32:12 quadruple things like that, you start losing a little bit, 32:16 even if you measure everything exactly. 32:18 It's true. The love is not as much in it. 32:20 I like that, the love. All right. 32:22 Okay. It looks pretty. I think we're getting close. 32:24 I think we can probably try to make a patty. 32:26 You know, you want to make it, these are a little hot. 32:28 So we're doing this a little. 32:30 I say a little premature because they are hot, 32:33 but I just take. 32:35 Let's do this here. 32:36 And pack this in pretty good. Look how you do that? 32:39 Yeah, just pack it in and... Pack it in. 32:45 Oh, my. All right. 32:47 And then we just put them down. 32:50 You can take the ring off and then, here's our patty. 32:53 Viola! Beautiful! See how easy. 32:55 And then what we'll do is we can go ahead 32:56 and put them on there, do a whole tray. 32:58 And you bake that in the oven. 33:00 And then halfway through what you're going to do 33:01 is you're going to turn them over 33:03 and you'll be able to. 33:04 This is so simple. It's so simple. 33:06 In fact, let's show you. 33:08 We didn't have time to bake them, but. 33:11 Go to the oven and bring out the completed. 33:14 When it's all done, the sausage, 33:17 the unsausage is all done and seen a beautiful platter. 33:21 It smells awesome in here. 33:24 And here comes Carin with the unsausage. 33:27 And here's our unsausages. Here we go. 33:29 So I guess we can go like this, right, and show. 33:31 There are our unsausages. 33:33 And then, of course, I like to do this. 33:35 Make a little, fill a little something on top. 33:37 Yeah. 33:39 Just bring it in because 33:40 they're not the prettiest color. 33:42 I guess they're brown. 33:43 It's okay. That's right. 33:44 So we just bring a little, pop them out a little bit. 33:47 How's that? Fabulous, perfecto, simple. 33:49 All right. 33:51 So I guess we're ready for our next recipe. 33:52 Okay. Let's go to our next recipe. 33:55 All right. 33:57 Our next recipe is vanilla cashew milk. 34:14 All right. Now milk. 34:15 A lot of people say, drink milk. 34:18 It's so good for you. 34:20 You know there used to be a phrase 34:23 when I was a kid. 34:24 Milk, it does a body good. I remember that. 34:26 You know, they used to do that little thing, 34:28 and then you drink milk. 34:30 Yes, and the milk mustache and all that. 34:31 Exactly. 34:33 That the fact of the matter is though, 34:34 is that our bodies, we don't need any milk, 34:36 but mother's milk when we were young children. 34:38 Exactly. 34:39 You know, and that's where we start, 34:40 you know, with the milk. 34:42 But our body about age two or so 34:44 has this little phenomenon that God has done with us. 34:48 We don't need any other alternative milks. 34:54 Once we're weaned from our mother's milk, 34:56 our body stops making an enzyme called lactase. 34:58 Oh, yes. 34:59 Now lactase breaks down 35:02 the lactose into glucose and galactose. 35:05 But without that, 35:07 then we actually have too much lactose in our diet. 35:08 And then of course, 35:10 people have a lot of lactose intolerance 35:11 because our body doesn't need it, 35:13 because our body doesn't make that enzyme anymore, 35:14 for the most part. 35:16 Some people maybe still do, 35:17 but for the most part, most people 35:19 are lactose-intolerant after their age of weaning. 35:21 So our body wasn't intended to have milk. 35:24 Right? 35:25 So we're going to make an alternative 35:27 because I think that a lot of times with cereals 35:29 and things like that, you know, even cooking, 35:32 we use milk, but we can use this milk 35:34 as an alternative. 35:35 And that's the nice thing about it. 35:36 Yeah. That's great. 35:38 At home I usually buy the almond milk 35:39 at the grocery store so quick and easy. 35:41 But you know what? This is really quick and easy. 35:43 And I'm going to tell... You know what? 35:44 I'm going to tell you that's even better than 35:46 just being quick and easy is the fact that 35:49 those milks have a lot of additives in it, 35:52 to keep them together for thickness, 35:55 having the right consistency. 35:57 And also, they also water it down a lot. 36:01 Here we're using our fresh nuts and things like that. 36:04 So this is definitely, it's definitely healthier, 36:07 a better alternative 36:08 and it'll save you money in the long run too. 36:10 Yeah. Yeah. 36:11 Well, let's do this. 36:12 You have some cashews that you already soaked them. 36:14 These are, yeah, these are just raw cashews 36:16 that I've soaked. 36:17 I've drained them 36:19 and I've rinsed them really well. 36:20 And the reason why is because 36:21 there's an enzyme on cashews and nuts and beans 36:25 and grains called phytic acid. 36:27 Now phytic acid actually is a protective enzyme. 36:32 But what happens with us is that 36:33 it becomes, you know, 36:35 can give us a little indigestion. 36:37 And also, the most important, 36:40 I guess, reason why physiologically 36:42 is because it blocks the absorption 36:44 of some minerals in our intestines 36:46 and our small intestines 36:48 where we absorb most of our nutrients. 36:49 So, it's not a deal breaker 36:51 if we forget to do our cashews or our nuts or our beans, 36:56 but if we're using them regularly, 36:58 you should probably soak them two hours, 37:00 even overnight would be fine. 37:02 Sometimes I pre-soak. 37:04 If I don't need to blend them or something, I pre-soak them. 37:07 I dry them out and then I freeze them 37:08 or I put them in the refrigerator 37:10 and they're already ready to go. 37:11 Okay. I learned something new. 37:12 You can soak them overnight. 37:14 And I'll tell you the culinary reason 37:15 why we soak them. 37:16 It's softer and easier on the blender too. 37:18 So there's three real reasons why. 37:20 Yes, yes. All Right. 37:21 So we're going to. Let's do this. 37:23 We're going to put our cashews in. 37:24 And these are cashew pieces it looks like. 37:25 Yeah, just cashew pieces. 37:27 You know they're a little cheaper 37:28 than buying whole cashews. 37:29 Yes, they are, yes. So, but they're raw. 37:31 They're not roasted and salted. They're just raw cashews. 37:33 Yes. All right. 37:34 I'm going to add milk. 37:35 No, I'm going to add water to our recipe, our milk recipe, 37:38 but I'm going to only add probably about a cup and a half 37:43 or so maybe about a cup and a half, 37:45 maybe two cups worth. 37:46 Because you know what happens is we blend this, 37:48 it'll get a little foamy. 37:49 So I'll just add this at the end, 37:50 so it doesn't foam up too much. Yeah. 37:53 I have our little bit of vanilla flavoring. 37:54 And if you want this plain, you could just a little bit. 37:57 But I love vanilla. 37:58 Well, this is nice on cereal and things like that. 38:00 And you can just add no vanilla, 38:02 and then I'm going to use a little honey. 38:04 Honey, give it a little sweetness. 38:05 Little sweetness. You can eliminate this as well. 38:07 Yes. I always get the raw honey. 38:09 We have someone at our church who has the bees and ants, 38:14 so they get, we always get fresh honey. 38:16 Wonderful. 38:17 It's always nice to have local honey. 38:19 It's important. 38:20 You know, it's because 38:22 when somebody is farming bees, they take care of their bees. 38:25 They feed their bees properly. 38:26 Bees actually eat honey, that's their nutrition. 38:28 Oh, yeah. 38:29 But when we're commercial beekeepers, 38:31 we want to make money with the honey. 38:33 So we feed the bees, 38:34 things like high fructose corn syrup 38:35 and things like that, 38:37 which sadly then gets in the cell. 38:39 You know, they kind of deposit it 38:41 when they're depositing the honey, 38:42 they deposit some of this high-fructose corn syrup 38:44 on their little tentacles. 38:46 And then we end up with high-fructose corn syrup 38:48 and we thinking it's pure honey. 38:49 Oh, no. 38:51 So all right, make sure that this is on low. 38:54 Everybody on. 38:55 Again, I'm going to put this on, 38:57 not too tight, but make sure it's covered. 38:59 Okay. It's down. 39:00 And we're going to start and get this blended. 39:02 When you're blending nuts, Angie, 39:04 make sure you're blending them, 39:05 at least in a high-speed blender, 39:07 30 to 45 seconds. 39:09 You want no grittiness. 39:10 If it's a regular blender, 39:12 it takes a little longer than that. 39:13 A little longer, yeah. This is a good blender. 39:15 All right. 39:20 Now I'm just going to add the rest of the water. 39:23 Oh, okay. Because see then... 39:31 All right. This is so nice. 39:34 And there we have it. That's how simple it is. 39:35 Simple, nutritious, and delicious. 39:38 I am going to be trying this at home. 39:41 Look how milky it looks. 39:43 And then I just, I like it refrigerated 39:44 'cause I like it nice 39:47 and cold on top of my cereal, so. 39:49 Look at that, your own milk made with cashew nuts. 39:53 That's right. 39:54 Now, you know there are other nuts you can use. 39:56 You can use walnuts in this recipe. 39:58 Now if you use almonds, so almonds are really hard nut. 40:01 And sometimes you kind of have to strain that 40:02 because you don't want that pulp. 40:04 They won't grind all the way. 40:05 But the nice thing about cashews 40:07 and the nice thing about walnuts 40:08 when you're making this milk 40:10 is that you don't have to strain it at all. 40:11 You've got this beautiful milk. 40:14 And when you put in the refrigerator, 40:15 you'll notice that because it doesn't have 40:17 anything to keep it together. 40:19 It will separate a bit. 40:20 Just clink, clink, clink with a spoon, 40:22 and you're ready to serve again. 40:24 So when I have my cereal in the morning, 40:27 I just pour it on my cereal. That's it. 40:29 And you can use this 40:30 for as any kind of recipe in your cooking too. 40:34 Any kind of milk anything 40:35 that calls for milk, you can use this, absolutely. 40:36 Calls for milk, you can use this. 40:38 Oh, wow. Okay. 40:40 We are going to go on to our next recipe. 40:44 So here we go. 40:45 All right, our blueberry-pecan quinoa. 41:13 Sounds good. Okay, Carin, quinoa. 41:17 Tell us what is quinoa and the benefits of quinoa? 41:20 You know actually quinoa is a super food. 41:23 It's a grain... Yes. 41:25 But it's actually a complete protein. 41:27 And that's what makes it so good about quinoa. 41:30 You know, we have about nine essential amino acids 41:33 that our body, they're essential 41:34 because our body doesn't make them. 41:36 So what we need to do 41:37 is we need to take them in with foods. 41:39 Our body makes other essential, excuse me, amino acids. 41:42 But the essential ones, 41:43 the nine we have to get from foods. 41:45 Quinoa is a complete protein. 41:47 It means that it has 41:49 all nine essential amino acids in it. 41:50 You know there is an 41:52 interesting history about quinoa. 41:53 Yes tell us. Yes. Share it. 41:54 Quinoa, I called it a super food. 41:56 In the Incan language, the Indians from Peru 42:01 and down in that area of South America. 42:04 They used to have this 42:05 as it was a staple food in their diet. 42:07 Wow. 42:08 So what happens is, is that the Spaniards came in 42:11 and they order to take over the land 42:13 and take over the countries out there. 42:15 What they did was they wanted to disable the Indians. 42:17 So what they did was 42:19 they burned down all their quinoa, their quinoa. 42:22 And that's what's their staple food. 42:23 So obviously, this debilitated the Indians, the Incas, 42:27 and the Spaniards actually took over. 42:29 But it's interesting because in like the early 70s, 42:31 I think it was, somebody was traveling 42:34 and climbing in the Himalayan Mountains. 42:37 No Himalayan, so I'm sorry, in the Andes Mountains. 42:38 The Andes. 42:39 If they were in the Himalayans, 42:41 they were in a whole different continent. 42:42 They were in the Andes Mountains, 42:44 and when they were there, 42:45 they found this interesting plant, 42:46 and they brought it back. 42:48 And when they found out it was actually quinoa. 42:49 Quinoa was not completely eradicated. 42:51 It was taken away, 42:53 but they were some on the mountains. 42:54 So they were able to then reincorporate it. 42:56 And that's how we get quinoa today. 42:57 Oh, and it's high in protein. Extremely high in protein. 43:00 It's a great completed. This is actually a red quinoa. 43:03 But they have black quinoa, white quinoa, 43:05 there's like, you know, all different colors, 43:06 and nutritionally speaking, they're about the same. 43:09 This is just pretty. So I got the red. 43:10 It's beautiful, beautiful. 43:12 Okay, now let's start this wonderful recipe. 43:15 So again, this is a nice, simple one, all in the pot. 43:18 We're gonna get this started and get that on. 43:22 There we go. 43:23 And we're gonna just pour in our water. 43:26 You have some good history about quinoa. 43:28 Yeah. I didn't know. 43:29 It's amazing what you find out? It's very grainy. 43:32 Yes, well, and it puffs up in a nice way. 43:34 It actually absorbs a lot of water. 43:35 And it makes a nice soft grain. Yes. 43:39 But you know what? 43:40 I use quinoa not just in like a sweet dish 43:42 like this is kind of on the sweeter side 43:44 as a breakfast cereal. 43:45 But you can use it, you know, as a side dish. 43:47 Yes. 43:49 But also even as your protein source, 43:50 I've done things like 43:52 I've stuffed peppers with quinoa. 43:53 Oh, wow. And it's the protein. 43:55 So I'm gonna get this in. Great protein. 43:57 And just a pinch of salt here. 44:03 And we're gonna get this started like that. 44:06 So we would bring this to a boil. 44:09 Okay. 44:10 And then we're going to lower it. 44:11 And we'll just let it, we'll let it cook down, 44:14 do you know, for about 20 minutes I so, 44:16 I suppose until it's nice and soft, you know. 44:19 Is it mushy? 44:20 I wouldn't say it's mushy, it actually holds its texture, 44:22 but it's nice and soft. 44:24 In fact, we have some already done. 44:25 Okay, let's see one we have done 44:27 for sake of the television. 44:29 Let's see. 44:30 I will put this one on over here. 44:32 There we go. And bring the one on. 44:36 That's already done. 44:37 If you see here, see, it's not mushy, 44:39 but it's nice and soft. 44:41 It's actually fluffy. 44:42 It's kind of like a fluffy rice 44:44 in a way but if you can see that. 44:46 Oops, I turn it all over. All right. Smells good. 44:49 So this is again, how simple is this. 44:52 All you're gonna do is boil your quinoa, you know. 44:54 Exactly. 44:55 Lower it, let it simmer for about 20 minutes. 44:58 Is it like tofu 44:59 where it doesn't have much flavor? 45:00 It does. 45:02 You're right, it does have some flavor. 45:03 It's a little nutty, but it's not, 45:04 it doesn't have a strong flavor. 45:06 So we want to use our seasonings 45:07 to bring to what it is, 45:09 that's why you can make it savory, 45:10 or you can make it sweet. 45:12 We're gonna make it a sweet dish today. 45:13 In fact, you can use any dried fruits in this. 45:18 I'm gonna use blueberries. 45:19 Blueberries and pecans go together. 45:21 And then pecans and maple go together. 45:23 So I kind of made this a blueberry, 45:25 pecan and maple. 45:27 So we're just gonna to put some dried blueberries. 45:28 Do you have fresh blueberries? Yeah. 45:30 Perfect. 45:31 You can use fresh blueberries in this. 45:34 Just mix that up. Just mix it together. 45:36 I'm just mixing it. And it just absorbs it? 45:38 Exactly, it's gonna just take 45:39 on the flavor of this maple syrup. 45:41 Yes. 45:42 And then we'll have a little bit of the crunch... 45:44 Oh, that's nice. Of the pecans. 45:47 Yeah. 45:49 Like you said, it's nice and fluffy. 45:51 I have this at home. 45:52 And I just don't know how to use, 45:55 how to make it but now I do. 45:56 But this is such an easy cereal then. 45:58 And this is something you can do ahead. 46:00 We want to really try to make our lives simple, 46:02 we live complicated lives, 46:04 not that we should, we should simplify. 46:06 And so this is a nice way, it's a simple dish, 46:08 it's got great flavors, 46:10 and you can do it ahead of time. 46:12 And then you could just warm it up in the morning. 46:14 Okay, so we've got this mixed up. 46:16 And then what you can do is you can just make this, 46:18 to make this a little creamy, 46:20 I'm just going to add a little milk 46:21 and then we can always take in some of our... 46:24 So you just add the milk? 46:26 Yeah, if you want, you don't even have to, 46:28 you can add the milk aster too. 46:30 This is, yeah, this is our vanilla cashew. 46:32 So you can see 46:33 this is just gonna make it a little creamier. 46:37 Some people like it without the milk, 46:39 I like it with it, 46:40 because I think it just makes it a little creamier. 46:43 And then we can serve that. 46:46 You see it. And that is the... 46:48 You can top with a little more nuts 46:49 if you want 46:51 or some fresh blueberries to complement it. 46:54 And put that there. And is it filling? 46:56 Very filling, because remember, it's a complete protein. 46:59 So it's going to give us a nice full filling those nuts. 47:02 You know, the nuts have a little fat in it. 47:04 And that's going to actually give you 47:06 a little sense of stay tidy, stay shave, stay tidy. 47:09 Oh, yeah. 47:11 But it's because of the fattiness 47:13 of the nuts as well. 47:15 So that's gonna make give you that fullness too. 47:17 And then you could just take a little bit, 47:18 look at this, just take a little bit more milk, 47:20 and just drizzle it on to your liking. 47:23 You know what I mean. Right, right. 47:26 There we go just a little bit. Yeah. 47:29 Well, how simple, so simple, and we're done. 47:32 And again, like I said, 47:33 it's got a little bit of fruit in there. 47:34 I would, I like to top it 47:36 with a little more fresh blueberry too. 47:37 Yeah. But it's nutritious, simple. 47:41 What else? Simple, nutritious, delicious. 47:43 And delicious. 47:45 I mean, anybody could make this. 47:47 Ladies, gentlemen, young people, 47:51 you need to change the way you eat 47:53 and get into a more healthier cooking. 47:56 And her cookbook. 47:58 I have just looked through it. It is amazing. 48:02 The recipes and all that 48:04 is just beautiful plant-based, made simple. 48:09 Simple, nutritious and delicious. 48:10 And we today 48:12 we did some wonderful breakfast foods. 48:14 And I learned quite a bit about quinoa. 48:18 And I'm going to try this on my husband, 48:21 my finicky husband. 48:24 Well, I hope your husband like. How about your husband? 48:26 You know what? 48:27 I laugh because we are plant-based vegetarians, 48:30 but he's not the hugest vegetable lover, 48:32 but he finds things that he loves. 48:34 And he will eat them. 48:36 So we try to make them in a simple way. 48:38 Yeah. 48:40 And you just have, 48:41 you just introduce things little things at a time. 48:44 Yeah. 48:45 What spiked your interest in this? 48:48 You know, I grew up as a vegetarian, 48:50 mostly, you know, 48:52 we ate a little fish occasionally. 48:54 And sometimes, you know, 48:56 we also, you know, just had, like I said fish occasionally. 49:01 But then, but we ate cheese, 49:03 we ate, you know, milk and eggs and things of that nature. 49:06 So we were just a regular vegetarian. 49:08 But as I grew older, you know, 49:11 I realized that going to a more plant-based diet 49:13 not only was good, better for health, 49:16 but I just realized that, 49:17 you know, there's so much nutrition 49:19 and good quality foods that 49:20 we can put away a lot of processed foods, 49:22 and a lot of these animal products. 49:24 And so I started transitioning my family recipes 49:27 and my home recipes to more plant-based. 49:29 And so that's what really sparked my interest. 49:31 I used to test a lot of foods on my friends at church, 49:35 you know, I'd bring them a baggie every Sabbath 49:37 and I would say, "Would you try this 49:39 and tell me how you like it." 49:41 And they used to give me feedback. 49:42 And a lot of the recipes 49:43 that I did are in this book today 49:45 because of their honesty. 49:48 They tell me how good it was or how not good it was. 49:50 Yeah, yeah. 49:52 So anyway, so that's how I started, 49:53 I did cooking classes at churches 49:54 and then at Wildwood, when I became a student 49:57 to study medical missionary work. 49:59 Right. 50:00 My husband and I left our careers to do that. 50:02 We ended up. 50:04 We ended up, I was teaching 50:05 as a cooking class instructor at Wildwood, 50:07 which I do fill in a lot now when I'm available 50:10 and not on the road at churches. 50:12 I will work at Wildwood where 50:14 they really have such a focus on the whole person, 50:17 you know, physical, mental, emotional, 50:20 and of course, mostly spiritual. 50:22 And that's really important. Yeah. 50:23 So you took interest in this, you picked up 50:27 what the Lord gave you and you just flew with it? 50:29 Yes. 50:31 And now you're helping 50:32 so many people around the world, 50:35 not just were in Wildwood, Georgia, 50:37 but you're helping so many people around the world 50:39 to make healthful recipes. 50:42 And it's so good, you try them on your husband, don't you? 50:44 You have to have someone at home you can try it on. 50:46 My sister is a good sport and so is my husband. 50:49 So they are good sport, I have to say. 50:50 You to have someone to try it on to see. 50:52 Just trying to test it, see how it tastes. 50:55 And so today we are excited and we're looking forward 50:59 to a wonderful meal after the program 51:01 some great breakfast meal. 51:03 Hey, there you go. And I am just excited. 51:06 I am just so thrilled about this cookbook 51:11 and looking forward to great recipes. 51:13 And for you, Carin, 51:16 you are just an amazing woman, you took the ball 51:20 and you ran with it with this wonderful cookbook 51:24 what the Lord has given you. 51:26 And so, if you are all interested, 51:28 we'll have the information at the end of the program. 51:31 So you can tune in and get the cookbook 51:34 and you can get in touch with Carin 51:36 and find out how she can come to your church 51:39 or your school or wherever 51:41 and she gives wonderful program 51:43 so stay tuned, we will be right back. 51:49 For more information about the Lay Institute 51:51 for Global Health Training, 51:53 please contact them at LightingTheWorld.org work. 51:56 That's LightingTheWorld.org 51:59 or email them at info@LightingTheWorld.org. 52:04 Their phone number is (706) 820-9804. 52:09 That's (706) 820-9804. 52:14 And their address is 52:15 PO Box 58, Wildwood, Georgia 30757. 52:20 That's PO Box 58, Wildwood, Georgia 30757. |
Revised 2020-11-30