Participants:
Series Code: TDYC
Program Code: TDYC200005A
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00:02 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:19 Removing pain 00:24 Lord, let my words 00:30 Heal a heart that hurts 00:35 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 01:11 to 3ABN Today's cooking program. 01:15 And once again, I am, my name is Angela Lomacang. 01:18 And once again, I'm so excited 01:20 to have with me, Carin Lynch. 01:23 Welcome, Carin. 01:24 Hi, Angie, how are you? I'm wonderful. 01:26 I'm wonderful. 01:27 We know that nothing brings people together like food. 01:30 That's right. It's right. 01:31 You think of not just Thanksgiving, 01:33 you think of family dinners, the birthdays, Christmas. 01:39 Oh. 01:41 Food is just, it's just wonderful. 01:43 It's a comfort foods. 01:44 Food could be comforting as well as nutritious. 01:47 And today's going to be nutritious 01:48 as well as comforting. 01:50 And Hippocrates once said, 01:52 "Let food be your medicine and medicine your food," 01:56 which is a good thing. 01:57 And today food is going to be our medicine as well. 02:01 Food is mentioned 218 times in the Bible and eat, 02:07 just eating 844 times. 02:11 And so as the Chinese proverbs go, 02:13 health is wealth. 02:15 And so, today we are going to be talking 02:18 about not just talking about, 02:20 but we are going to be making 02:22 some delicious picnic food, aren't we? 02:25 Picnics made simple. Yeah. 02:27 Now tell the viewers about you. 02:29 Who are... Who is Carin Lynch? 02:31 Well, my husband and I 02:34 are actually the North American division directors 02:36 for LIGHT ministries. 02:38 Light is the Lay Institute for Global Health Training. 02:41 It's a ministry that trains lay members, pastors, 02:46 and you know, elders and as well as the congregation 02:50 to embrace health ministries as part of their ministry 02:53 to reaching people for the kingdom of God. 02:56 So we do a lot of practical, hydrotherapy, massage therapy. 03:00 You know, we really base everything 03:02 around the eight laws of health. 03:03 And then, of course, cooking classes 03:06 are a big part of nutrition. 03:07 And so we get to do that a lot 03:09 as we go to churches and travel, 03:11 you know, all around, so. 03:12 Right. So you do go to churches? 03:14 We do, we go to churches on request. 03:15 So if somebody gives us a call, 03:17 we're happy to go and minister to their church. 03:20 All right. 03:21 This is exciting, now picnics, 03:23 people like to go out on a picnic 03:26 and enjoy the sunshine and family and friends. 03:28 Of course. 03:29 But food is very important part of picnic. 03:31 Of course, you have the picnic, 03:32 it needs to have the food, right? 03:34 Right. So, yeah. 03:35 So today we're going to do 03:36 some nice picnicy kind of recipes. 03:38 Ooh! 03:39 What are we going to be doing today? 03:40 What is this 03:42 we're going to be talking about? 03:43 Well, we're going to start with picnics made simple. 03:45 We're going to do a taco seasoning. 03:46 That's going to be part 03:47 of our southwestern chickenless salad sandwich. 03:52 Then we're going to do a citrus cilantro slaw. 03:56 Yes. 03:57 We're going to do amazing stuffed eggs. 04:00 Oh-oh. You mean eggless. 04:02 You mean eggs with a Z. 04:03 How is that possible, 04:05 stuffed eggs without the chicken? 04:07 Without the chicken. All right. 04:09 Without a chicken, without the egg 04:10 we're going to do stuffed eggs. 04:12 How's that? It's going to be good. 04:13 Go ahead. 04:15 We are going to do a tofu, 04:16 a tuna or a tofu tuna or tofuna, 04:19 how's that, macaroni salad. 04:20 Oh. 04:22 And then we're going to finish it off 04:23 with a tropical chia pudding. 04:26 Chia pudding. Yes. 04:28 Taste of the tropics. 04:30 Oh, that's going to be nice, a chia delight. 04:33 Yes, the chia delight. All right. 04:35 Now let's go to our first one. 04:36 We're going to do a taco seasoning. 04:39 Let's go to the ingredients. 04:40 All right. 05:00 All right. Now, what do we use this for? 05:03 You know, a lot of times when we are doing, 05:06 you know, more Mexican or southwestern types of foods, 05:09 we find that, you know, you, you go to the store 05:11 and you're buying a taco seasoning. 05:13 Yes, I've done that. 05:15 But the problem is, 05:16 is that it has a lot of additives in it. 05:17 It has a lot of sodium in it, but we can get those sorted. 05:20 And you know another thing that's in taco seasoning 05:22 a lot of times is chilies and chili powder 05:24 and, you know, chilies can be an irritant 05:27 to our stomach lining. 05:28 And so, to do a taco seasoning without chili powder, 05:32 we can do it ourselves and with very low sodium 05:35 'cause I only put a little bit of salt in there. 05:36 Okay. Let's do this. All right. 05:38 So we have, I'm using some smoked paprika today, 05:40 but you can use regular paprika. 05:42 Smoked, I never heard of that. 05:43 Well, smoked paprika 05:44 actually just has that smoky flavor to it. 05:47 And then we're going to use... 05:49 I can smell it. Yeah, there you go. 05:50 Cumin, 05:53 some coriander, 05:57 and then it goes a little bit of salt. 05:59 Pink salt? 06:01 Yeah, the Himalayan pink salt, garlic powder. 06:03 Ooh, yes. 06:05 Onion powder and then just a little bit of oregano. 06:09 Wow, oregano. 06:11 And that is our, 06:12 and you know, I like to use this. 06:13 I do sometimes like some southwestern dishes, 06:16 like a southwestern tofu scramble. 06:18 I'll sprinkle this on top or you could do it with your... 06:22 You can mix this with some kind of veggie meat 06:24 to do a taco. 06:25 So there's a lot, 06:27 but we're going to mix this today 06:28 in our southwestern chickenless chicken salad. 06:30 Oh, my. 06:31 So that's what we're going to use it today. 06:32 But here we go, and we've got this... 06:34 It's that simple. Yeah. And we're done. 06:36 And I just like try to store it in a little jar 06:40 and you know, you make it ahead of time 06:41 and you have it and it lasts. 06:43 So we're going to get to it. I'm going to try this. 06:45 It's like a little seasoning. 06:46 I get my little seasonings. 06:48 Exactly, you know, I do have a few seasonings in my cookbook 06:52 because, you know, sometimes when we see them, 06:54 they can be expensive and they also can be, 06:57 you know, filled with a lot of additives 06:58 and you know what? 07:00 We're trying to, to go as healthy as we can 07:03 and simplistic. 07:04 So here we go. We got to put that in... 07:06 Look at that. 07:08 Just put it in a jar. That's right. 07:09 And I'm going to save some for our chickenless... 07:13 Oh, just smell good. Chicken salad, Yeah. 07:15 Smells like a taco, right? 07:17 Yes, it does smell like a taco. 07:19 It's spectacular. How's that? 07:22 All right, so... 07:23 Delicious, and we're going to go to our, 07:25 what is it, the chickenless? 07:27 Yes. 07:28 Chickenless southwestern chickenless chicken salad. 07:31 All right. Let's look at that recipe. 07:32 All right. 08:05 All right. 08:07 Let's do this southwest chicken salad. 08:09 All right. 08:10 This is exciting because you can make chicken 08:12 without the chicken. 08:14 Exactly. 08:15 I'm actually using a product called Butler soy curls. 08:18 I love them because the texture is amazing, 08:20 but you know, 08:22 they are so minimally processed. 08:23 They're actually just soy. 08:26 And it's kind of... 08:28 I've actually called the company 08:29 just because I couldn't believe it. 08:30 It's really just soy that they, they dehydrate, 08:34 but they extrude out to make these like long, 08:36 you know, soy curls. 08:38 And what we're going to do today 08:39 is we're going to rehydrate them. 08:41 They come dried. 08:42 And so, we're going to just rehydrate them in some water, 08:44 and I'm going to mix in some chicken style seasoning. 08:47 Oh, that's delicious. 08:49 So it's gonna give it a little, chickeny like flavor. 08:51 So we're going to just take a couple of minutes to... 08:53 It looks like you can make soup with that? 08:54 You could. 08:55 I do actually, I use it all the time. 08:57 You can use this any way you would use chicken. 08:59 Like if you had some chop chicken 09:01 or, you know, in anything, any recipe. 09:04 I use it a lot because it's really just, 09:07 it's just soy. 09:09 That's it. There's nothing else in it. 09:10 And it's, and they only use non-GMO soy, 09:13 so it's very healthy. 09:15 That's what I like. 09:16 Non-GMO, that's really good. 09:18 I can turn this down actually, because... 09:20 It doesn't take long too? No. 09:22 What we're going to do is we just want to get 09:23 some of that flavor hydrated into the, into the soy curls. 09:27 So we're just going to let that go for just, 09:29 sit there for a couple minutes and while we're doing that, 09:31 we'll put together our dressing. 09:33 Okay. 09:34 So we have, let me see here, take this little bowl here. 09:39 And what we have is we have some just plant-based mayo. 09:42 You can make this yourself. 09:44 It's pretty easy. 09:45 Is that in your cookbook? 09:47 I have three mayo recipes in my cookbook. 09:49 That's funny that you asked that, 09:51 because I have a one that's a tofu, very simple. 09:53 I have one that's aqua fabulous using aquafaba, 09:56 which is the liquid from chickpeas or beans. 10:01 And then I also have a cashew mayo. 10:02 So I have three different ones. 10:04 So it can be, you know, for the person who is soy free, 10:06 they can try a different type. 10:07 A person who is not free, you could try a different type 10:10 and somebody wants to avoid oil, 10:11 you've got two other choices. 10:12 Oh, Carin. 10:14 So we try to... 10:15 I try to please as many as I could. 10:17 That cookbook is amazing. 10:19 Real quick, my husband, 10:20 I showed my husband the cookbook. 10:22 He says why isn't a cookbook like this in a bookstore? 10:26 Well, I hope someday it could be. 10:28 Like Barnes and Nobles or something, 10:29 these big bookstores. 10:31 It is just fabulous cookbook. Thank you very much. 10:33 I had a great team that worked on it. 10:35 You had a great team. 10:36 I had a great team that worked on it, sure. 10:37 Yeah, and that's good. So let's continue with this. 10:39 All right. 10:40 So I have our mayo, I'm going to take some of our, 10:42 the taco seasoning that we just made. 10:43 Oh, yes. 10:44 And we're going to mix that in, along with some lime juice. 10:47 Lime, okay. 10:49 And some cilantro, some for just chopped. 10:51 I just love cilantro. 10:53 My husband can put cilantro on everything. 10:55 He loves cilantro. My husband does too. 10:57 They say, you know, that taste, some taste buds 10:59 just don't agree with cilantro, but I'm a cilantro lover. 11:02 My husband is, so we're good, so... 11:05 You just mix it up together. 11:06 Yeah, I'm just making this... It looks like a dip. 11:08 Well, it could be, 11:09 you could easily do it as a dip. 11:11 You know and that's another thing 11:12 the taco seasoning. 11:13 We didn't even think about that. 11:15 We could have said you could make like a taco dip. 11:16 Look at that, 11:18 just gets your tortilla chips in. 11:19 They're perfect, right? Yeah. 11:21 Look at that 11:23 and this is going to be the chicken salad? 11:25 Yes. 11:26 This is going to be our... 11:27 Southwest. Southwest chicken salad. 11:29 So there is our seasoned mayo. 11:32 Yes. Oh. 11:34 There we go. 11:35 I'm so excited 11:37 because I can't wait to try these recipes. 11:38 All right. 11:39 So now what we can do, actually, I'm going to take 11:41 one of these little bowls back. 11:42 So I'm going to use that to drain our, 11:47 the soy curls 11:49 so we can actually just take them out now. 11:51 Then they're pretty much hydrated. 11:53 See if I can get these out. 11:56 Oh, that was so fast. Yeah. 11:58 They don't take long at all, and that's good. 12:00 And you know what? 12:01 Then they've absorbed now not just the water, 12:03 but that chicken style seasoning, 12:04 which is going to give them a little extra flavor. 12:06 That flavor, yes. 12:08 Is it, is this like tofu? 12:11 You know, it's similar because we're using soybean, 12:15 but tofu is actually taking away 12:16 from the bean. 12:18 This actually has fiber in it 12:20 because tofu is made from soy milk 12:22 where this is actually the soybean itself 12:26 that they kind of process. 12:28 And again, like I said, it's minimally processed. 12:30 It's just soybeans. 12:31 And then what they do is they extrude it 12:33 through some kind of fancy machine they have, 12:36 and then they dehydrate them and they're ready to go. 12:38 And the texture is amazing. 12:40 You can really... Yeah. 12:42 You can really see that it's kind of chicken. 12:44 Chickeny, yeah. 12:45 I like the way you said that. 12:47 It's a little chickeny. Little chickeny. 12:49 Oh my, and the ingredients, 12:51 they're all natural ingredients, 12:53 no preservatives, none of that. 12:54 And that's the thing, 12:56 when you're making things at home, 12:58 you get the opportunity to put in what you want. 13:00 And that means that you can really, 13:02 you know, treat your family right with good nutrition. 13:04 Yeah, yeah. 13:06 Right, I think I got them almost all out. 13:07 Oh, yeah. 13:09 Oh, my. 13:10 So you could do, you could double this 13:12 and make a big batch. 13:13 Oh, absolutely. 13:15 So what I'm doing now is I'm pressing down 13:17 to get the excess water out of it. 13:23 Wow. 13:24 Okay. 13:25 And I broke these soy curls in pieces 13:28 before we, we rehydrated them. 13:31 But if you wanted to just run a knife through them 13:33 and make it even smaller 13:35 so that it would be a little bit, we can do that. 13:38 I'm going to actually do that a little bit. 13:40 So we're going to move that. All right. 13:43 We can move that now. 13:45 Done with that. 13:46 Take some of these out of here. 13:52 And that'll help them cool down a little bit too. 13:53 Yes. 13:55 Okay, look at that. 13:57 All right, so we're going to stir with that. 13:58 So, I'm just going to just chop them up a bit 14:03 because when we're making chicken salad, 14:04 we want to stay on the sandwich. 14:05 You know how sometimes if you have 14:07 a big chunk of something, it'll fall right off. 14:09 We don't want that to happen. 14:10 So we want to kind of... 14:12 Very good. 14:15 Okay, make it nice and tiny. 14:17 Yeah. 14:18 Oh, this is going to be delicious, I could tell. 14:22 Got the right knife, chop it up in pieces, 14:25 make it as, 14:27 you're trying to make it real small as you can. 14:29 Okay. Make it bite size. 14:31 But you know what? 14:32 If you like it chunky, you can leave it chunky too. 14:34 If you're just doing it, like as a salad, 14:36 you could leave it a little chunkier. 14:37 But since I want to put it on a sandwich, 14:39 I just want to have it. 14:40 So it mixes nice 14:42 with the rest of the vegetables. 14:43 So we can now stick this in our mixing bowl. 14:48 Ah, very good. 14:52 It's nice and soft. 14:53 Oh, yeah. 14:54 Chunky soft. 14:56 Can you smell it? 14:58 I do. Yeah. 14:59 So because of that chicken, 15:01 that chicken style seasoning 15:02 and chicken style seasoning, 15:04 you know, it's called chicken style seasoning, 15:05 but it's only chicken style. 15:07 It's not chicken seasoning. 15:08 So it's kind of like a bouillon 15:10 but it's only, you know, herbs and things of that nature. 15:14 So it gives it like that chickeny flavor 15:17 without using any kind of chicken fat 15:19 or chicken, chicken broth. 15:20 All right. 15:22 So I'm going to use some celery, chopped celery. 15:23 I love celery. 15:24 Chopped celery, a little bit of onion. 15:26 All right. 15:28 A little bit of red peppers. 15:31 We'll mix this up and then we'll put in our mayo, 15:34 and we will have our salad, chicken salad. 15:36 Wow. Look at this. 15:39 I feel like I want to go home and make this today. 15:44 You made us that, what is this? 15:47 This sauce, what you made it? 15:48 It's just a seasoned mayo. 15:50 You made it so fast. 15:53 You know, sometimes when you have things on hand, 15:54 you know, we made that taco seasoning. 15:56 All we did was add in a few things 16:00 and we had our nice seasoned mayo, 16:05 You know, we could, anyone could make this, 16:07 doesn't have to be a picnic. 16:09 You can make this for lunch... 16:11 You know, that's right. Anything. 16:13 Yeah. It's just so simple. 16:16 Oh, well that's your slogan. 16:17 Simple, nutritious and delicious, and so... 16:22 Look at the color in that. 16:24 Oh, my, beautiful. 16:28 Then you know, of course, if you don't like onion, 16:29 don't put onion in it. 16:31 If you don't like red pepper, put in what you like. 16:33 So true. 16:35 If you don't like cilantro, you can still make this. 16:36 You don't have to put the cilantro in it. 16:38 But here is our chickenless. 16:40 Wow. Wow. Wow. 16:41 And we can down now just actually do it. 16:43 Put it into bread. We'll put. 16:44 We'll make a nice sandwich. 16:46 And then we can put the rest in that bowl. 16:48 Oh, I see. Well, we don't do that. 16:50 Look at that. 16:54 Ah-ah, you don't need mayonnaise everything is in. 16:57 It's in. Everything is there. 17:00 All the delicious natural ingredients, 17:03 but yet tasty and good for you. 17:06 Exactly. And you know what? 17:07 If it doesn't taste good, nobody is going to eat it. 17:10 We can take that paper off there 17:11 and make a little tomato. 17:15 So you're garnishing it. 17:16 Some little avocado. 17:19 Oh! 17:22 Uh! 17:24 What a sandwich. 17:26 It is, it smells good. 17:28 It looks good and I'm sure it tastes good. 17:32 So put avocado on there. 17:34 So you... 17:35 Oh, I bet your husband gets some good meals. 17:38 I would love to come to your house for lunch. 17:41 We, you know, it's funny that we were, 17:43 we'd been home recently 17:45 because, of course, the COVID 17:48 and so we've been home a lot. 17:50 So he's been getting fed well. 17:52 Oh, I'm sure. He has been being fed well. 17:54 I'm sure. That is so beautiful. 17:58 Uh, look at you. 18:02 And there. 18:04 Look at that. 18:06 There is our sandwich like that. 18:07 Look at this, folks. 18:09 This is a sandwich that you would want to eat. 18:13 That is going to be delicious, nutritious and... 18:17 Simple. Simple. 18:18 Simple first, nutritious and delicious. 18:20 Yeah, yeah. Wow! 18:22 Well, thank you. We're going to this. 18:24 I'm just looking forward to the next recipe. 18:26 What is the next recipe? 18:28 Our next recipe is our citrus cilantro slaw. 18:56 Okay. Citrus cilantro slaw. 18:59 Yes. That's interesting. 19:01 Where did you get that name from? 19:03 Oh, well, you know what? 19:04 I just use whatever ingredients I had 19:05 and put it in the title. 19:07 How is that? Oh, okay. 19:08 So tell us about this? 19:09 Well, you know it's just a variation, 19:12 a nice, fresh, vibrant. 19:13 Well, it's raw. That's right. 19:15 It's a raw dish because we've got a raw, 19:17 a raw menu. 19:19 I mean raw ingredients here. 19:20 And you know, when we cook foods, 19:22 we lose nutrition. 19:24 So we want to eat as many raw foods as we can. 19:26 So this is a nice way to do it like a salad, 19:28 but in a different way. 19:29 So I'm using some red cabbage and also some, 19:31 although I don't know why they call it red 19:32 because it's technically like a purple. 19:34 It looks purple to me. 19:35 That's right, but this is red cabbage 19:37 and the little green cabbage. 19:38 So I'm just using both of those. 19:39 Okay. 19:41 And I call it a party in the bowl 19:42 because I take the colors. 19:43 That's why I use both colors 19:45 because I think it's so vibrant when you're done. 19:46 You're going to have a little bit of that green 19:48 and the red, 19:50 and then I've got some grated carrot. 19:53 Nice fresh carrots. 19:56 Look at those colors, just... 19:58 We're going to get green, aren't we? 19:59 Yeah, and we got cilantro. 20:01 This is where the cilantro, 20:03 again, you can make this without the cilantro, 20:04 if you don't like cilantro. 20:05 My favorite cilantro. 20:07 But cilantro really brings a burst of flavor here. 20:09 So my sweetener today, I'm using some honey, 20:12 but you could use any liquid sweetener 20:13 you want, whether it's raw blue agave 20:16 or liquid stevia. 20:17 So you could use, 20:19 you could use a little bit of that 20:20 or even maple syrup. 20:21 Although, I think maple syrup might give it 20:23 a little different taste, 20:24 but the honey or the raw blue agave 20:26 work perfect with this. 20:27 What do you call the agave? 20:29 It's a raw blue agave. 20:30 The blue agave is the type of cactus. 20:32 And then the raw one 20:33 is not that it's not heated or processed. 20:36 So it's still a raw food. 20:37 Oh, that's interesting. All right. 20:39 We've got our lime juice. 20:40 You can use lemon if you want. 20:42 But I think I like the lime with the cilantro 20:45 and all these vegetables. 20:47 So the lime and I like to put 20:49 just a bit of olive oil in here. 20:51 It just gives it a little bit of that texture 20:54 and that mouth-feel that we look for, 20:57 and then a little bit of salt. 21:00 Put that in there 21:01 and this is a chop and mix, right? 21:04 Yeah. 21:05 A one bowl salad 21:09 and it's just got all those pretty colors. 21:11 Oh I love it. Absolutely. 21:13 So, yeah, it is coleslaw. Yes. 21:14 It's a cole... 21:16 It is just a variation of a coleslaw. 21:17 Can you add raisins? 21:19 You could do that. Yeah, of course you could. 21:21 This is, I think every recipe you should make your own. 21:23 Yeah. 21:24 You know, you take, 21:25 take a recipe and use it as a guide. 21:27 And then you just put the flavors that you like 21:30 and you experiment, you know, 21:31 and you use the things that you have in your house. 21:33 Sometimes I'm out of this and out of that. 21:35 And I just figure it out, but there it is. 21:37 That's all we need to do. 21:38 It's that simple. That's right. 21:40 And that's our citrus cilantro slaw. 21:42 Let's put that in a serving dish. 21:44 Oh, put that in a dish, yes. Okay, putting in here. 21:46 Look at that. 21:48 You know, dishes, pretty dishes makes the food even look good. 21:52 I think we start eating with our eyes first. 21:54 Yes we do, eye-candy they call it. 21:55 That's right. 21:57 And that's what we're doing here. 21:58 That's some good eye candy 22:00 with delicious, healthy food made simply by Carin Lynch. 22:05 There we go, 22:07 isn't that festive and colorful. 22:08 There we go. 22:10 So there's our citrus cilantro slaw. 22:11 Citrus cilantro slaw, made simple. 22:16 Wow. 22:18 Okay, Carin, I am so excited. 22:19 We got to move on to the next recipe. 22:22 What is it? 22:23 Our next recipe is our amazing stuffed eggs. 22:26 Oh! 23:18 Now, this recipe 23:19 I'm so looking forward to stuffed eggz. 23:23 How do you spell it? E-G-G-Z. 23:27 Or Zed if you are in England. 23:29 That's right. Or Australia. 23:30 Eggz. 23:31 Eggz, that's right. Okay. 23:34 All of us are looking forward to this. 23:35 My version of a stuffed egg you know a lot of times 23:39 and a lot holidays or picnics, 23:41 you have an appetizer 23:43 and you have that stuffed egg, 23:44 well, 23:45 just because we're plant-based vegetarian 23:47 doesn't mean we can't have a stuffed egg. 23:50 How's that? That's great. 23:52 Let's do this. All right. 23:53 Well, so we're going to start by making our whites. 23:57 So I'm using today soy milk, 23:58 but you could use almond milk if you want, 24:00 this is plain though not sweetened. 24:02 In fact, you have to buy 24:03 unsweetened or make it yourself. 24:06 That's unsweetened. 24:07 So we're going to put that in there. 24:10 Okay. 24:12 And I'm using some agar-agar powder. 24:15 Agar-agar is, 24:17 you probably know what it is 24:19 and don't even know what it is. 24:20 Agar-agar. All right. 24:22 Well, a lot of times with people 24:24 that do a lot of plant-based cooking, 24:26 it becomes like a gelatin. 24:27 So it's going to be a... 24:29 It's going to be something 24:30 that's going to firm up our egg white. 24:32 But it's actually, when you were a young child 24:35 and you were in high school, 24:37 you actually took biology, right? 24:39 And biology, they had it in the Petri dish 24:41 we're looking at things in the microscope. 24:44 Well, the substance 24:45 inside the Petri dish was Agar-agar. 24:47 And it kept the little sample from swimming away, right? 24:50 But it's actually a red algae and or a seaweed. 24:55 And so, we can use that. 24:57 And it's actually, it makes, it's like, 24:59 it just makes a great like gelatin type thing. 25:01 It has no. It's no scent and no flavor. 25:03 So you can use it for anything desserts 25:05 or we're making it for... 25:06 Agar. 25:08 Agar or in other countries, they call it agar. 25:10 It's agar-agar or agar-agar or agar or agar. 25:13 And I'm now I'm going to make the egg flavor. 25:15 I'm using something called black salt, kala namak, 25:18 something that you probably would have 25:20 to get in about an Indian grocery store 25:23 because it's native to India, 25:26 but it is a salt that has a very salt free flavor, 25:30 which gives it a little bit of an egg taste. 25:32 So it's something that we can use in these eggs. 25:35 It's going to give the one bit. 25:36 Can you add more if you want? Absolutely. 25:38 If you want a little eggier flavor, 25:40 usually the whites aren't too eggy. 25:42 Usually so we're, so we're going to actually put 25:43 some in our yolk too, our yolk. 25:46 So we're going to let this, 25:47 bring this to a boil and once it boils, 25:49 maybe just let it simmer for about a minute. 25:53 And then we're going to go ahead 25:54 and I'm going to pour it just in this little container, 25:57 this little gravy boat, 25:58 because I wanted to be able to pour it 26:00 into our egg molds. 26:02 You see here I have the... 26:03 Egg molds, tell us where you get these 26:05 'cause... 26:06 I bought these online on Amazon. 26:08 I'm a great Amazon shopper 26:09 because I'm not home very often. 26:12 It's just silicone. 26:13 It's just a silicone egg mold. 26:15 And I think people use it for candy 26:17 and things of that nature, 26:18 but we're making eggs with it today. 26:20 Like Easter eggs. Easter eggs, yeah. 26:21 A lot of times I think that's what they're used for. 26:23 So you can get them pretty inexpensive. 26:25 And, but this is actually a great recipe 26:27 that you could make an egg salad with. 26:29 You can use this same recipe 26:30 and not make the eggs themselves. 26:32 Just make, take this, make this white's mixture, 26:35 put it on a baking sheet and let it cool 26:39 and then what you can do is just chop it up, 26:40 like the whites of the eggs. 26:42 Oh, nice. 26:43 So you let that boil a little? 26:45 Yeah, we're just going to bring this up to a boil 26:48 and then we will pour it into our molds. 26:51 And then you refrigerate it maybe 20 minutes 26:54 you know, not too long. 26:55 And they'll, it'll start to firm up, 26:57 and actually, we have some done already, 26:58 so we'll let you see those in a minute. 27:01 I'm going to strain it through this strainer only 27:04 because sometimes when you boil something, 27:05 it gets a little air bubbles. 27:06 Oh, yes. 27:08 And I want the egg, the egg whites 27:09 to kind of not be bubbly on the top. 27:10 That's right. 27:12 So sometimes they'll get a little airy on top. 27:13 So I'm just going to put it through that. 27:15 You don't have to, but I just do it as steps. 27:17 I will do it 'cause I'm learning from you, 27:20 Carin, I'm going to do exactly what you do. 27:22 And this is in the cookbook? 27:24 Well, you know, the egg salads in the cookbook. 27:26 What I did was 27:28 since we were doing a picnic today, 27:29 I thought this would be a nice variation 27:31 to make the eggs themselves. 27:33 So, you have the recipe, 27:34 but I also put a little chef note 27:36 in my cookbook that says, you could make this. 27:39 If you use egg molds, you could make a stuffed egg. 27:42 You know, it smells eggy. 27:44 Really? 27:45 A little bit of eggy. 27:46 It does have that boiled eggs smell, 27:49 like you're boiling eggs right now. 27:50 There you go. We are but. 27:52 We are almost, almost. 27:54 But it's not real eggs, right? 27:56 Healthier eggs. All right. 27:58 So this is just coming up to a boil now. 28:00 So I'm going to just let that. See the bubble. 28:03 So here it goes, so this is such a... 28:06 How did you think of this recipe? 28:08 You know, I saw something similar 28:11 in a cookbook or something, a plant-based cookbook. 28:13 And I said, I could make this into an egg. 28:15 You know what I mean? 28:17 So I figured then let me try it, 28:18 and I did, so let's go ahead and... 28:20 That's great. 28:22 Just gonna. Yeah. 28:23 That's a great idea. You're left-hander. 28:25 I am a left-hander. Right. Oops. 28:27 Yeah. 28:29 Here we go. 28:31 Piping hot. Yeah. 28:33 So we're going to... 28:34 See how it can get a little foamy. 28:35 So that's why I just figured let's go through it. 28:37 Make that smooth. 28:39 Let's go right through the strainer. 28:41 Okay. 28:43 Okay? 28:44 Oh, look at that. 28:46 I'll move that over here. Like a sauce. 28:47 There you go. 28:49 And you could see, it's gotten now 28:50 little bit of thickness, 28:51 so I'm just going to pour it into these molds. 28:55 And again, if you're doing an egg salad, 28:57 you can just pour it maybe on like 28:59 some parchment paper on a baking sheet like this, 29:02 or on a silicone, you know, pad, 29:07 so that it doesn't stick. 29:08 Right. 29:10 It's a good idea. Yeah. 29:12 I have parchment paper at home. 29:16 So you just pour it in? Yeah. 29:17 Just pour it in, 29:19 just like that to get these and this. 29:22 I figured this makes six, 29:23 this recipe makes 16 little eggs. 29:26 Sixteen eggs. 29:28 Eggless eggs. Eggless eggs. 29:30 What'd you call it again? Eggz. 29:32 Amazing stuffed eggz. 29:36 With the Z, Zed. 29:39 Beautiful. 29:40 Oh man, this is, 29:42 everyone here the camera crew, 29:43 everyone's looking forward to try this. 29:45 All right. 29:46 So what I'm going to do, 29:48 I put this on a baking sheet like this, 29:49 because see silicone things 29:52 you could spill easily 29:53 if you were trying to carry them over. 29:54 So we're going to stick this in the refrigerator. 29:56 Okay. 29:57 She's putting it in the fridge 29:59 and with the magic of television 30:01 you're going to see the completed eggs 30:04 and it will be out in a few seconds 30:07 and it's going to be delicious, 30:09 but we're going to make the special pot to the eggs. 30:12 You know, all eggs have the yolk. 30:15 So the yolk is coming. 30:16 All right, here is the complete. 30:18 Here are our whites to our eggs. 30:22 How's that? Beautiful. 30:23 Look at this, everyone. 30:25 Isn't that gorgeous? 30:27 Absolutely beautiful. 30:29 And it looks and feels like an egg. 30:32 All right. 30:33 So now what we're going to do 30:35 is we're going to slide over here. 30:36 All right. We're going to switch places. 30:37 There we go, 30:39 and I'm going to make the yolk mixture. 30:40 Oh, oh. 30:41 So, what we're going to do is take 30:43 the rest of the ingredients in the blender. 30:44 So I have here some tofu. 30:47 Okay. And is that firm? 30:49 This is firm or extra firm, I think this one is firm. 30:51 Okay. 30:52 It doesn't matter though, you know, 30:54 as long as it's not silken tofu. 30:55 Right, why not silken? 30:57 Silken will be too watery. 30:58 It'll make it too thin. Okay. 31:00 You know, it's nice and smooth, 31:01 but it would make it a little thin. 31:02 Okay. All right. 31:04 That's our mayo, and for our yellow color, 31:06 we're going to use turmeric. 31:07 Oh, yeah. 31:09 I need that yellow yolk. 31:14 A little bit of regular salt, Himalayan pink, 31:16 a little lemon juice. 31:20 And I have the black salt again. 31:23 Oh, yeah. The sulfur smell. 31:25 That's right. And then what we can do. 31:27 Yeah. 31:29 Put that there, put our top on. 31:35 Here we go. 31:38 And we'll start this blender. 32:05 You use that to help mix it? 32:07 Yeah. Okay. 32:10 And, there's our yolks. 32:15 Oops. Splashing a little bit. 32:19 Yeah. I smell the egg. 32:21 Now it smells eggy, huh? 32:22 Boy, does it ever? 32:24 Yes. Go ahead, take what you need here. 32:25 You don't want that to fall 'cause it's a little messy. 32:28 There we go. Thank you. All right. 32:30 So I'm going to just use a pastry bag. 32:34 Ah. 32:36 We can just stick this in here. 32:38 And I don't know. 32:39 It could be a little, it seems like a little thin, 32:41 so it may not make, 32:43 I need to firm up a little bit in the refrigerator. 32:46 So we might not have the prettiest today, 32:48 but you can adjust, 32:51 you can adjust the tofu or get a little more 32:56 or add a little less mayonnaise. 32:59 Okay. 33:01 I just put that in a mason jar just because it'll... 33:07 Yep, this is kind of coming in already. 33:09 So we'll have to just do it in a different way. 33:12 Okay. 33:14 So what we can do is we take our eggs. 33:17 I'm just using a little melon baller here. 33:18 Yes. And you can see. 33:21 I have one of those. 33:22 You can, yeah, or you could use a spoon 33:23 if you don't have one of these, I'm just... 33:25 For me, I found it to be a little easier 33:27 just to pull out the center of that. 33:31 And then what I would do is, now this is a little thin, 33:36 so this is not going to give me the prettiness that I want. 33:38 Right. 33:40 But you're going to see that we can get. 33:41 Oh, nice. 33:42 It's not going to make a nice... 33:45 Looks pretty out there. 33:46 And then you would take just a pinch of that paprika 33:50 and you have a devil dag. 33:52 How's that? Oh, that is beautiful. 33:55 Can they see that? 33:56 I don't know if you could see this little one here, 33:58 the one she just did. 34:00 Absolutely beautiful. 34:01 And the paprika gave it that color. 34:03 Make a little something and give a little flavor too. 34:05 And a flavor. 34:06 Wow! Not bad. 34:08 On for our next recipe. 34:09 Okay, let's go. 34:11 What's the next recipe, Carin? 34:12 So our next recipe is tofuna salad, 34:15 macaroni salad. 34:17 Yep, tofuna macaroni salad. 34:46 Now, everyone enjoys macaroni salad. 34:49 I know I do. 34:50 And if you're going on a picnic 34:52 or it doesn't have to be a picnic, you... 34:55 I make macaroni salad at home for a Sabbath lunch 34:58 or having company come over 35:01 and people love, love, love macaroni salad. 35:04 Now, today we are making, what is it called? 35:07 It's tofuna... Okay. 35:09 Macaroni salad. Where did you get that name? 35:11 Well, it's tuna made from tofu. 35:13 So let's call it tofuna. 35:15 Oh. How's that? 35:16 Oh, it's like a tuna macaroni. 35:18 It's gonna be a tuna macaroni salad. 35:19 Woo! 35:21 For all those people out there that enjoy fish or tuna salads. 35:25 And I'm going to tell you, I'm going to give you 35:27 a great story about a friend of mine 35:30 who tried this one time and just loved it, 35:33 but we're going to start with, 35:34 actually, you take a block of tofu. 35:36 You can use from tofu or extra firm tofu. 35:40 And what you want to do 35:41 is drain out the water really good. 35:43 And you're going to put it in a freezer bag 35:45 and stick it in your, 35:46 stick it in your freezer overnight. 35:48 Oh. 35:50 And then you need to defrost it. 35:51 So this is a two dayer. Oh, my. 35:53 You need to think ahead when you're making this one. 35:55 Or if you keep a block in your refrigerator 35:57 or freezer, excuse me, that I do. 35:59 So, Carin, you boil your macaroni first? 36:01 Well, that macaroni. 36:02 Yep, we're going to boil that first. 36:03 Get that out the way, you know? That's right. 36:05 We've got our pasta ready to go. 36:06 But here, what we did was we squeezed out. 36:08 Then we defrosted that frozen block of tofu. 36:11 I defrosted it really well. 36:13 And then I squeezed out all the water. 36:16 So you can just use, 36:17 if you have a tofu press that works good. 36:19 Or if you take... A tofu press? 36:20 Yeah, there's such a thing, 36:21 but if you don't have a tofu press, 36:23 you can take two baking sheets 36:24 and kind of put them on one on top of the other tofu 36:26 and one underneath the tofu 36:28 and then just stick a heavy pot on top 36:30 and let that drain, 36:31 you know, and you get rid of all the water. 36:33 Oh, okay. 36:34 So, what you do then 36:35 is you're going to just take it 36:37 and I just take my hands like this. 36:39 It just makes it the easiest way. 36:41 And I just break it apart, crumble. 36:42 Yeah. 36:43 You can see that the tofu has a different texture 36:46 than was does when you're in the, 36:47 it's in the regular refrigerated section. 36:50 And this is kind of a meatier texture. 36:51 I think when people are looking for more of a meat substitute, 36:54 this is going to give them the illusion of having that, 36:57 that texture that meat has. 36:59 That's extra firm? This is... 37:01 Oh, this one might actually is just firm tofu. 37:02 Just firm? 37:04 But I did, like I said, 37:05 I drained the water out really well. 37:07 Yes. 37:08 So you can see it's like 37:09 kind of like a flaky consistency, 37:11 which is going to be our tuna. 37:13 Oh. Tofu tuna. 37:14 Okay. You're right. 37:16 It does kind of resemble tuna. 37:18 There you go. 37:19 So we've got our tofu crumbled here 37:21 and what I'm going to do is make the tuna first. 37:23 Okay. 37:24 So I got a little bit of the Bragg's liquid aminos. 37:26 That's a soy sauce substitute. 37:29 We've got some lemon juice. 37:31 I'm going to mix this up. 37:32 Now tofu is going to start absorbing all these flavors. 37:36 So I want to get this kind of mixed up now. 37:39 And then I'm going to add the ingredient 37:42 that's going to make this taste like tuna. 37:45 Oh. It's kelp powder. 37:47 Kelp? What is kelp? 37:48 Kelp is actually a seaweed. 37:50 It's just like a dried seaweed 37:52 and they grind it into a powder, 37:53 but it gives it that little bit of that fishy taste. 37:56 You know, it's a seaweed, so it's grown in the ocean. 37:59 So we are just mixing this up and getting that in there. 38:02 A seaweed is good for you, is it? 38:03 Absolutely. 38:05 It's got a lot of iodine in it and iodine again 38:07 is as important for our thyroid. 38:10 Yes. 38:11 So here, I'm getting this all mixed up 38:13 and now I'm just going to add our mayo. 38:16 Yum. Okay. 38:20 Now, you could buy the veggie mayo? 38:23 Sure, or you can make one yourself. 38:25 There's plenty. Yep. 38:29 You know, the aqua, one in my cookbook, 38:30 the aqua fabulous mayo is really similar 38:34 to a vegenaise instead of using a vinegar though, 38:37 because vegenaise has vinegar in it, 38:38 I use lemon juice 38:40 and it really comes out amazing. 38:42 Oh, nice. 38:43 So we just want to get this kind of mixed up 38:45 as our tuna salad. 38:48 I like that smell fishy. 38:50 Kind of scent smells fishy, right? 38:52 And then we're going to mix this in 38:56 with our macaroni. 38:58 I forgot here, we've got this mixed. 39:00 Now I'm using a brown rice pasta. 39:02 So this is a whole grain. That's brown rice pasta? 39:03 This is brown rice pasta. 39:05 You know, they have some great... 39:06 Really? 39:07 You know, so it's gluten free for people who are gluten free. 39:09 But it's a whole grain, you know, 39:11 I'm not a big fan of whole wheat pastas. 39:14 And so, when I want a whole grain pasta, 39:18 I try to use the brown rice 39:19 because I think that there's some great ones 39:21 on the market now 39:23 that just really have good texture. 39:26 And so this one is one of my favorites, 39:28 so brown rice. 39:29 And we're just going to mix this up. 39:31 I'm gonna try that pasta. I think I have. 39:37 Oh boy, once again that smell. 39:39 And then we're just... 39:40 What we're going to do is mix this in. 39:41 That's the tuna. Here's our tuna. 39:44 That's the tuna. 39:48 And then we'll get that whole mixed up, 39:51 thank you. 39:52 Let me get the rest of that in there. 39:54 And then I'll just mix in with our... 39:56 Yeah. 39:57 Our pasta and we'll have our macaroni salad. 40:00 Look at that, 40:03 and everything is pretty natural. 40:08 And it's simple, of course. 40:10 Of course, simple. 40:11 And I think that you don't have to use the kelp powder 40:13 if you don't want to, but I'm going to tell you, 40:15 it really gives it that tuna. 40:16 Now I said, I promised you a story, right? 40:18 Oh, I have a good friend. His name is Bobby. 40:22 And he, I grew up in the same church as him. 40:25 In New Jersey? 40:26 Yes, in New Jersey and Bobby, we were at a barbecue. 40:30 And I brought the tofu tuna macaroni tofu, tuna, right? 40:35 And so the tofuna, 40:36 and Bobby was an anti-tofu person. 40:39 Oh-oh. But I said, you know what? 40:41 I'm going to let Bobby try the tofu tuna macaroni. 40:44 So I was watching him at the, 40:47 you know, table taking all this food 40:48 and he took a nice big scoop of this. 40:51 And so I was just like, let's see what he does. 40:53 And I watched him eat the whole thing. 40:55 What? 40:56 I watched him eat the whole thing. 40:57 He didn't like tofu? He doesn't even know it's tofu. 40:59 That's the key. 41:01 So I said to Bobby, I said, "Oh Bobby, 41:02 how was the tuna macaroni salad?" 41:04 He goes, "It was delicious." 41:05 I said, "Really Bobby, it was tofu, Bobby." 41:08 He couldn't believe it. 41:09 But I have to tell you, Bobby 41:10 is one of the biggest believers in tofu now. 41:12 Not only is he a big believer, 41:14 but he's, yeah, he's such a supporter 41:16 of the ministry. 41:19 He was a helper in all my cooking classes 41:20 when I used to do. 41:22 Yeah. 41:23 He used to work and help assist me 41:25 in my cooking classes in our church, 41:26 local church. 41:27 But that is our tofu macaroni. Look at that. 41:29 Now, you've been making this a long time, 41:31 so you've perfected this? 41:32 I have, I've been making it forever. 41:34 How's that? 41:35 And it looks amazing. 41:37 So, we'll put this one. 41:38 I'm going to go with this 'cause I'm left-handed. 41:40 Oh, that's right, I'm left-handed, 41:42 so we can always have a nice display. 41:45 Yes. Take it out of the mixing bowl. 41:48 And then, of course, 41:49 how you make your macaroni salad? 41:50 You put what you like in it. 41:52 I like celery, carrot and onion in mine. 41:55 I do too. 41:56 And then sometimes I put the vegetarian meat, wham. 42:00 Oh yeah. In little pieces. 42:01 In little chunks, right? Little tiny, tiny chunks, yeah. 42:03 And I put that in it and mix it up. 42:05 Now you have an alternative, you can do a tofuna macaroni. 42:08 Oh my. 42:10 Oh, the smell, the scent. 42:12 It's just... 42:14 You wouldn't know that it wasn't tuna. 42:16 I'm telling you Bobby didn't know. 42:17 If Bobby didn't know, nobody would know. 42:19 Okay. 42:20 I'm sure there's somebody out there 42:22 has a Bobby that they know. 42:24 That's right. Everybody knows a Bobby. 42:26 Yes. 42:28 And so you need to try this on your Bobby. 42:30 That's right. 42:32 They won't know. They won't know. 42:34 So there is... 42:35 Look at that. 42:37 Nice serving. A nice serving. 42:39 A good substitute for a tuna macaroni salad. 42:44 Perfecto, wow. 42:46 Okay. Carin, Carin. 42:48 I'll pick Nick meal is absolutely delicious. 42:52 We have one more recipe to go. 42:54 Let's go do that right now. 42:55 So we have our tropical chia delight. 43:18 Okay. 43:21 Well, we are going to make our tropical chia delight. 43:25 Yes. Which I'm excited about. 43:28 So, the taste of the tropics, how's that? 43:30 Oh, see, I'm a tropical girl. 43:31 There you go. 43:32 I'm a Caribbean girl 43:34 and pineapple always add such flavor. 43:36 You know, everybody likes pineapple with coconut. 43:38 So I did a pineapple and coconut chia pudding. 43:41 How's that? Ooh. 43:43 Yeah, and you are going to realize 43:45 how easy this is. 43:46 Oh. 43:48 I'm using just a can of crushed pineapples today, 43:50 but you could, you could take fresh pineapple 43:52 which would even be better. 43:53 And you can just put it in a food processor 43:55 and crush it yourself and blend it. 43:57 So with the juice, so we keep the juice in there. 43:59 Yes. I'm adding the chia seeds. 44:02 We've quarter cup of chia seeds there, 44:04 and we've got coconut milk. 44:07 Now this is canned coconut milk. 44:10 You want to use the canned coconut milk. 44:11 And the reason why 44:13 is because it's really got a creamier texture. 44:14 Coconut milk in the dairy section 44:16 is really cut with a lot of water. 44:19 So you're not getting that creaminess. 44:21 Yeah, I use coconut milk a lot. 44:23 And because this is a dessert, 44:25 we're going to add a little sweetener. 44:26 If you want it, this is healthy enough 44:28 for breakfast. 44:29 So if you wanted to make this for breakfast, 44:30 I would just probably not use as much sweetener 44:32 or none at all, 44:34 but I'm using a little raw blue agave today 44:36 just to sweeten it up because it's our dessert. 44:38 So we want to just a little touch of sweetness 44:41 at the end of our meal. 44:44 All right. Nice. 44:46 And then I'm just going to mix this up. 44:47 You just want to incorporate everything together 44:49 and then it goes in the refrigerator. 44:54 Oh, you refrigerate it. That's it. 44:56 And we're going to refrigerate it 44:58 probably for about two hours or so. 44:59 Yes. 45:00 So we won't have to wait for that because good news. 45:02 I've already made some. 45:04 The magic of television. That's right. 45:06 So you just mix it up? And that is it. 45:09 And then what we're going to do is you top it 45:10 with whatever your favorite topping is. 45:11 I toasted some coconut. I love toasted coconut. 45:14 So I toasted some coconut shreds 45:16 and I have some macadamia nuts. 45:17 Wait a minute, did you say you toasted it? 45:19 I did. How do you toast that? 45:20 I just put it in a pan, 45:22 a dry pan and on the stove 45:23 and just keep an eye on it until it browns a little bit. 45:26 Do you put oil on the pan? No not at all. 45:27 Not at all. 45:29 You don't need to, you know, coconut 45:30 has a lot of oil in it. 45:31 That's true. Yeah. 45:33 So I'm just going to pour this slowly, 45:34 'cause it's gonna want it to, I put it in. 45:36 I'm putting, displaying it in this glass 45:38 because I thought that was kind of fun. 45:39 Oh, yeah. 45:41 This looks like a fun dessert in this big glass like this. 45:44 It does. 45:46 Beautiful glass. 45:47 Now, you'd be surprised when we get that in there. 45:51 Now the chia seeds, 45:53 what they're going to do is they're really going to, 45:54 you know, do like 15 times their size 45:57 and really thicken this up. 45:58 So we're not going to put our toppings on yet, 46:00 but you would just top that like that. 46:02 And let me just move this aside 46:05 and we'll get rid of that because I want to bring out. 46:08 Well, she's going to bring the complete one. 46:13 What is it? 46:14 The tropical delight, tropical chia delight. 46:16 And we're gonna talk about chia when she comes back, 46:19 because those of you probably don't know 46:20 what chia is. 46:22 Many are not. There is our chia pudding. 46:24 How's that? Cheers. 46:27 This is absolutely delicious. 46:29 You just get a spoon, put it in there and voila, 46:33 and you refrigerate it for how long? 46:36 About two hours. 46:38 And I wouldn't, I would put the toppings on 46:39 right before you serve, 46:40 you know, 'cause you don't want them 46:42 to get soft. 46:43 You want them to have a little crunch, 46:44 that's the texture again. 46:46 Yeah. 46:47 But you said, you asked me about chia. 46:49 You know, chia is a great source 46:50 of omega-3 fatty acids. 46:51 Our diet in the United States. 46:53 We have so many omega-6 fatty acids 46:55 that we don't balance. 46:56 We need to incorporate more omega-3s, 46:58 which are anti-inflammatory. 47:00 Omega-6s are inflammatory to our body. 47:02 So we want a little more Omega-3. 47:04 So this is a great way to do it. 47:06 Like I said, it's an anti-inflammatory. 47:07 So, you know, it helps with inflammation with, 47:10 you know, things like arthritis 47:12 or any kind of health issues 47:14 and disease is inflammation in our body. 47:16 So it helps with that. 47:19 It just, it really has a lot of it's got 47:22 soluble and insoluble fiber. 47:25 So that means that it helps with, 47:27 you know, lowering our cholesterol. 47:28 Yes. 47:29 You know, and also lowers blood glucose levels. 47:32 And it also helps with elimination 47:34 because it's, you know, 47:35 it's got that fiber in it as well. 47:37 So it's a great, it's another super food, 47:40 you know, we have 47:41 a lot of those super foods out there, 47:43 but this is one of those super foods. 47:44 And you had a little fruit, 47:45 just a strawberry or something like that. 47:47 Oh, that would make it very pretty. 47:48 It would. 47:50 It would make, you could do, you can decorate this 47:51 any way you'd want. 47:52 And you know, I actually do this 47:54 with a mango puree as well. 47:55 Oh, mango. 47:57 And I use some mango nectar and make a mango chia pudding. 48:00 So you can use anything, 48:01 but I like the pineapple and the coconut mixed together. 48:04 So that pretty much is you know, a great dessert. 48:07 And like I said, you can make this as a breakfast, 48:09 it's so healthy. 48:10 Now, how did you think of all this? 48:11 This is just fabulous. 48:13 You know, chia, you know, is a great thickener. 48:15 We use it sometimes in baking and desserts 48:18 because it will thicken things. 48:20 So it easily thicken this to make it like a pudding. 48:23 We don't need to cook it on the stove or anything. 48:25 We can just use it like that. Wow. 48:27 Now you also have 48:29 a wonderful cookbook called simply. 48:32 It's Plant-Based Made Simple. 48:34 Plant-Based Made Simple by Carin Lynch and the front, 48:40 the front cover is, is that a veggie burger? 48:44 Actually is a jackfruit barbecue sandwich 48:47 with our cilantro slaw on it, 48:49 that we made the cilantro slaw. 48:51 So that's on the front cover. 48:52 So you get to see that cilantro slaw. 48:54 Didn't we do this on our previous program? 48:55 We did, when I was here a couple of years ago, 48:58 we made the barbecue sandwich. 48:59 We use, we did, we used it with mushrooms, 49:01 not with jackfruit. 49:02 And we made this, we made the barbecue, so yeah. 49:04 Wow! 49:05 So in that cookbook, 49:07 you have breakfast, lunch, dinner. 49:10 What else? 49:11 Sides and salads and soups. Soups. 49:14 I have desserts and I also have a miscellaneous 49:17 with smoothies and some seasonings, 49:20 the mayos, the condiments. 49:22 So you've got a little bit of everything. 49:23 You've got, you cover all the meals, 49:25 plus you've got a little extra. 49:27 You are an amazing woman. 49:29 Now, do you teach you say you also teach? 49:31 I do. 49:32 I not only go to churches 49:34 and do presentations 49:36 on requests by the churches. 49:38 But we also, and also schools and anywhere who, 49:40 anybody who calls, we actually, we try to accommodate them. 49:43 But also when I'm not on the road, 49:45 I teach at the Wildwood Lifestyle Center. 49:47 And tell us about the Wildwood Lifestyle Center? 49:49 Wildwood Lifestyle Center is a lifestyle center 49:51 that has been around since 1942. 49:54 So it's almost 80 years old. 49:56 It was the first lifestyle center, 49:58 as well as a medical missionary school 50:01 to teach people, to take, 50:03 they embrace the health message 50:04 and then go forth 50:05 and reach people by helping them with health. 50:09 So, we train missionaries to go out 50:11 as well as we have the lifestyle center there. 50:13 And we have plenty of guests from all over the world 50:15 that come to help restore health 50:17 and to maintain good health. 50:19 Have you seen people restore to good health? 50:21 I have seen people who come 50:23 with maybe type 2 diabetes maybe for 20 years, 50:26 on an insulin pump for 10 years. 50:29 Within 11 days have reversed their diabetes 50:32 and no longer using insulin. 50:34 Eleven days. 50:35 We have 11 day and 25 day programs. 50:37 Eleven, oh, you could go for 11 days? 50:39 You can do an 11 day or a 25 day program. 50:41 Wow. 50:42 So you may want to try contacting Carin. 50:47 You'll find the information at the end of the program 50:50 and also her recipe book, her wonderful recipe book. 50:53 It's not just a... 50:55 It's, she, you've put 50:56 everything into this, haven't you? 50:57 You know, I really tried to make it 50:59 real appealing to everybody. 51:01 You know, you have ability to use QR codes 51:04 to watch videos on the YouTube station. 51:09 DIY health, 51:11 that's Wildwood's YouTube channel. 51:13 And I have a whole section on cooking with Carin. 51:16 And so you can do that. 51:18 You also not only have the recipes, 51:20 but it also identifies gluten-free, 51:23 soy-free, nut-free, oil-free, 51:25 so if you have special diet or something, 51:27 so those needs, 51:28 you can look for recipes 51:29 that have those options in them. 51:31 So we really, really tried to make it 51:33 very family friendly user-friendly 51:37 and then a way for people 51:38 to transition to a healthier way of life. 51:41 Perfect, wonderful. 51:42 There's nothing like delicious picnic food. 51:45 And the Lord says, 51:46 "I have come to give you life 51:48 and give you life more abundantly." 51:50 So stay tuned. We'll be right back. 51:56 If you would like to contact or know more 51:58 about Lay Institute for Global Health Training, 52:01 you can call them at (706) 820-9804. 52:07 That's (706) 820-9804. 52:12 You can write to them at PO Box 58, 52:15 Wildwood, Georgia 30757. 52:19 You can also visit their website 52:21 at lightingtheworld.org. 52:23 That's lightingtheworld.org. 52:26 You can also email them at info@lightingtheworld.org. 52:31 That's info@lightingtheworld.org. |
Revised 2021-04-23