Participants:
Series Code: TDYC
Program Code: TDYC200006A
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00:02 I want to spend my life
00:08 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. 01:10 Hello and welcome to our holiday program, 01:13 where we are gonna have a wonderful time. 01:16 The Bible says, "A merry heart doeth good like a medicine." 01:20 And you know what? 01:21 Today, we are gonna have some wonderful food, 01:25 recipes for you to share, 01:27 so you press that record button. 01:29 In the meantime, 01:30 I want to introduce our guests for today, 01:33 Heidi Tompkins 01:35 and Ivan Raj from New York, Babylon. 01:39 Yeah. 01:41 When people hear Babylon, they say, 01:42 "come out of Babylon, " right? 01:44 My people. 01:46 And we've known Heidi and Ivan for a number of years. 01:50 Yes. Right? 01:51 Five to six years now. Yes, quite a few years. 01:53 And they are such wonderful, cheerful people, 01:56 they cook amazing foods. 02:00 They have... 02:01 The way I met them was through their carob, 02:03 what is this called? 02:04 CARUBIES. 02:06 Carob truffles. 02:07 Tell the people about that? 02:08 Tell people who you are and... 02:10 Sure. More about yourself, okay? 02:12 Go ahead. Sure. 02:14 So we started Heidi's Health Kitchen 02:16 in June of 2014. 02:18 And we actually started it 02:21 based on our profession as Bible workers. 02:24 And as Bible workers, 02:26 we needed a way to support our Bible work. 02:29 And so Ivan actually came to me and asked, 02:32 if I knew anyone who knew how to make carob. 02:36 And I said, "Yes, me." 02:38 And he tried it and he thought it was amazing. 02:41 At that time, we only had one flavor, 02:43 crunch was our original flavor. 02:45 So I said, sure I'll pray about it 02:47 and I did. 02:48 And every day I prayed 02:49 and God gave me a new flavor every day. 02:51 I would wake up with, 02:53 like the recipe downloaded in my brain. 02:57 And it was just one shot every single flavor, 02:59 so we have eight flavors. 03:00 And this is your favorite, our cashew coconut. 03:03 Absolutely, my favorite. 03:05 And we also have with us, 03:06 our nut lovers 03:07 which is an assortment of almond, 03:10 pistachio, and cashew coconut. 03:12 And what is this? 03:13 So we're just saying that basically, 03:15 these are the products 03:17 which have supported our Bible work. 03:19 Oh! 03:20 Yes. Amen. 03:22 Our ministry is supported by the sale of our goods. 03:24 See, I love it. 03:25 You have a ministry helping souls to know Jesus. 03:28 And we'll talk about that as you cook the food. 03:29 Yeah. And what is this? 03:31 Later on, a couple years later, 03:32 God gave us the recipe for a spread, 03:35 a decadent carob spread. 03:37 It's called CARUBELLA. 03:38 So this is like a vegan Nutella type product. 03:41 And many, many people say, it's better. 03:44 It's also gluten-free. 03:46 Yes, all of our products 03:47 are wholefood, plant-based and gluten-free. 03:49 All right. 03:50 That's exciting. 03:52 Okay, now we have... 03:53 This is so nice. 03:55 I am so excited about today's program. 03:57 It's holiday, foods, recipes. 04:00 And we're gonna go right into our first recipe. 04:02 Yes. 04:04 We've got a lot for today's show. 04:05 What are we gonna make on this first one? 04:07 So today, we are going to make our roasted pecans. 04:12 And they are absolutely delicious. 04:14 Any time of the year you can, especially at the holidays, 04:17 they're really great snack to have on your table 04:20 or, you know, as like a pre-snack 04:22 before your holiday meal. 04:23 So we can get right into it. 04:25 Pretty healthy. 04:26 All right, let's look at the recipe. 04:50 Okay. Well, let's do this. 04:52 Yeah, absolutely. 04:53 So first, you want to add your liquids. 04:55 Ivan, you want to turn on the stove for us? 04:57 Sure. 04:58 So we wanna add in our liquids. 05:02 Is that the syrup? 05:03 This is the maple syrup, yeah. 05:07 And then we added our stevia 05:10 right into our vanilla flavoring. 05:11 Now we use vanilla flavorings instead of extracts. 05:14 Oh! 05:15 We don't use extracts, because they contain oil. 05:19 We use flavorings which are... 05:20 Sorry, they contain alcohol, not oil. 05:24 So we use flavorings rather than extracts. 05:27 Okay. 05:28 And then our pecans. 05:29 This recipe is so simple. 05:32 You actually could do this with any nut. 05:34 You could roast your own cashews, 05:35 and basically, almonds. 05:37 Yep. 05:38 Basically, we're just going to stir this 05:41 until all of the nuts are covered in the mixture. 05:45 This is gonna cook for 12 minutes, 05:48 stirring constantly. 05:50 And then you'd lay it out on a parchment lined sheet 05:53 and let them dry. 05:55 And they're absolutely amazing. 05:58 How long do you let them dry for? 06:00 A few hours is fine. 06:02 You could do overnight if you're... 06:03 You know, in your holiday prep if you wanted to make these, 06:06 these are something you could easily make 06:08 a day or two days before your holiday meal 06:11 or when you're gonna have company. 06:14 Wow! Sure it smells good. 06:15 This is something that you could present 06:17 in little gift bags to your guests for dinner 06:20 or just, you know, put them, 06:22 you know, in a bowl 06:24 so that people can hop themselves 06:25 and have a little pre-dinner snack. 06:29 That's right, beautiful. 06:31 Would you like to try one, Angela? 06:32 Oh, okay. Let's see. 06:34 This is already done so. 06:42 No sugar? 06:43 No sugar. No sugar. 06:45 No refined sugars. 06:47 Refined. Maple syrup. 06:48 Yes. 06:50 This is absolutely delicious. 06:52 Oh, my! 06:54 And it has such a flavor. 06:55 Yes, it does. 06:57 It really has a nice flavor. 06:58 And the heat should be in medium. 07:00 Yes, you wanna cook it on medium to medium high, 07:02 no higher than that. 07:04 We don't want to burn the syrup or the nuts. 07:06 Okay. 07:08 Wow, and it smells good 07:09 so we're looking forward to tasting this later on. 07:13 I know the crew loves the food. 07:16 Absolutely. Yeah. 07:17 So in the meantime 07:19 we have to go on to our next recipe. 07:22 Absolutely. 07:23 Okay, let's do it. 07:25 So our next recipe 07:27 is our cranberry sauce extravaganza. 07:30 And so we're gonna give you a couple of options with this. 07:34 Go ahead. 07:35 The first option is to make it raw. 07:37 Many of our customers like to have sugar-free 07:41 or unsweetened 07:43 or using raw cranberries from scratch. 07:45 Okay. 07:46 So this is a raw from scratch type of recipe. 08:35 Okay, let's try this. 08:38 Now this looks 08:39 like a pretty easy recipe, Heidi. 08:41 It is. 08:43 You know, we just think that, 08:45 you know, when you're planning your holiday menu, 08:47 you may have some very extensive dishes, 08:49 like some of the ones that we're gonna show today. 08:51 And you don't want 08:52 all of your dishes to be extensive, right? 08:55 You'll be in the kitchen for days. 08:57 That's true. 08:58 So we've got a really, really way, 09:00 a really easy and fun way 09:02 that you can kind of just cut a little bit of your time short 09:05 and still present an amazing, beautiful dish. 09:08 Guests are blown away by this 09:10 and if they only knew how easy it is. 09:12 We just are gonna mix these canned items together. 09:15 Now we just want to say 09:17 that when you're buying canned items, 09:18 if possible, 09:20 especially with the cranberry sauces, 09:22 you want to look for the organic 09:25 and in a can that's free of the BPA lining. 09:29 But the reason you want to get organic 09:31 is because the ones that are not organic 09:33 contain high fructose corn syrup, 09:35 and that's not good for any of our waistlines, 09:37 especially at the holidays. 09:38 That's right. 09:40 People always gain weight during the holidays. 09:41 Yeah, so we need to keep it as healthy as possible. 09:43 So you want to just get organic canned cranberry sauces. 09:48 Okay. Ivan, let's do this. All right. 09:50 So I'm gonna add the cranberry sauce. 09:53 If you look at the color, it's so beautiful, right? 09:55 Yes, it is. It's natural. 09:57 You're right. Look at all these colors. 10:01 And let's see. Let me hold it... 10:03 Okay, so we're pouring it in. 10:04 Yes. 10:07 So these are cranberries, 10:09 I mean, and then oranges. 10:14 Wow! 10:15 And all these you could get in the can, huh? 10:17 Yes. 10:18 That's great. 10:20 You just want to make sure you get either organic 10:22 or that BPA-free lining, 10:24 really, you know, our health matters. 10:25 Yes. 10:26 And what is this BPA? What is that? 10:28 So that is called bisphenol, something it's a long word. 10:34 And it actually is kind of like a plastic, a form of plastic, 10:40 that's in the lining of the cans 10:42 and it's been linked to autoimmune diseases, 10:45 cancers, 10:47 and other health conditions 10:49 that God doesn't want any of us to have. 10:51 That's right. No, we doesn't. 10:52 Right. 10:54 So I'm just mixing all the fruits together and... 10:59 Look at the colors. Yeah. 11:01 Yeah, you just want to get it mixed together 11:03 to be combined 11:04 and then, of course, those roasted pecans 11:06 that we made already will go on the top. 11:08 They can also get mixed in throughout. 11:11 And it just makes a beautiful presentation. 11:13 Of course, the fruits in the pineapple 11:16 and the orange, you want to drain those. 11:19 And I highly recommend 11:21 that you get them like the pineapple 11:23 in pineapple juice rather than in a syrup. 11:26 And often, you can get the mandarins 11:29 in a pear juice or something like that 11:31 rather than a syrup. 11:32 It's healthier. Okay. 11:34 All right, Ivan. 11:35 Let's add the pecans, the roasted pecans. 11:37 Yeah, that we did earlier. 11:41 You can either leave them on top 11:42 or mix them throughout. 11:44 Right. 11:45 Just for decoration 11:46 I just like to place one on the top. 11:48 On the top, yeah. 11:51 Yeah, that's nice. 11:53 Beautiful. 11:54 And that's 11:56 your holiday cranberry sauce extravaganza. 11:58 Heidi, that was so easy. 11:59 So easy. 12:01 Wow! Wait till you taste it. 12:02 Okay. Now I have to taste it. 12:04 It's so much better than just plain cranberry sauce 12:07 from a can, right? 12:08 Oh, my! Let's see. 12:12 Okay, here we go. 12:19 Flavorful, right? 12:20 Reminds me of Thanksgiving. 12:23 Christmas. Christmas. 12:24 Yeah, both of those holidays you could serve this for sure. 12:28 Wow! That was delicious. Wow! 12:30 We have so many recipes to cover. 12:32 So we need... 12:34 That was good, that was really good. 12:35 But we need to move right on to the next recipe. 12:39 Let's talk about that. 12:40 Share with us. 12:41 Next recipe 12:43 is cherry butternut squash stuffing. 13:29 Okay, let's try this. 13:32 Now stuffing, lot of people during this time of year 13:35 have stuffing, turkey stuffing, 13:38 but this one is totally healthy, isn't it? 13:41 Yes, absolutely. 13:43 Remember, everything that we do 13:44 at Heidi's Health Kitchen is wholefood plant-based. 13:47 So we're using the butternut squash 13:49 and onion 13:51 and instead of just having a stuffing 13:54 that's just like nuts and breadcrumbs 13:56 and that type of thing or bread, 13:59 we really want to get as many vegetables 14:01 into our diet as possible. 14:03 Love that. Love that. 14:04 So let's get this going. Yes. 14:06 Now we mentioned in the recipe 14:08 that you could use a vegan butter, 14:10 but we have many, many customers 14:13 and even at our pop-up restaurant 14:15 we offer oil-free as an option. 14:18 And so actually we cooked this oil-free 14:21 and we're gonna do that for you today. 14:22 I'm excited. 14:23 And so instead of using oil, you would use water. 14:26 In this case today, we're using a vegetable broth. 14:30 We're gonna cook the squash in the vegetable broth. 14:32 To give it a good flavor, isn't it? 14:33 Yeah, absolutely. 14:35 So, Ivan, 14:36 if you want to turn that on for us, 14:37 we're going to get this going. 14:39 Now once you get your vegetable broth in 14:41 and you get your butternut squash 14:43 and your onions going, 14:45 this just needs to cook 14:47 until the butternut squash is like semi-soft, 14:51 because you don't want it mush. 14:52 You know, what I mean? 14:53 You don't want it mushy, 14:55 you want it to have some texture. 14:57 And so we're gonna put in also our chopped rosemary, 15:03 chopped fresh rosemary. 15:06 And we need to let these flavors 15:08 kind of like meld in together. 15:11 And, you know, we can see now 15:12 that the butternut squash is light colored, 15:16 but as it cooks it'll get brighter, 15:18 and that's how you'll know that it's cooking. 15:21 But, of course, butternut squash 15:22 is one of those vegetables that is high in beta-carotene. 15:26 And so it has a lot of health benefits. 15:30 And, you know, 15:31 this is something that if you wanted to, 15:32 you could do with acorn squash, 15:34 if butternut squash 15:35 isn't readily available for you, 15:37 you can use other squashes. 15:39 But at this time of the year at the holidays, 15:40 you can find a butternut squash usually just about anywhere. 15:43 Yeah, that's right, that's right. 15:45 So we would cook this until it is semi-soft. 15:50 Again, we don't want mush, 15:51 but we need these chunks to cook a little bit. 15:55 And as needed, you can add more of the vegetable broth. 16:00 Oh! You can? Okay. Yeah, absolutely. 16:03 And then we're also gonna add some salt. 16:05 The salt will actually help it to cook a little quicker, 16:07 so we're gonna add that in. 16:08 Now do you use the sea salt? We do. 16:10 We generally prefer pink salt, 16:12 like a pink Himalayan salt even over a sea salt. 16:17 That is our preference. 16:19 Yes. 16:21 Now as this starts to cook, 16:23 as the butternut squash 16:25 becomes a little bit more tender 16:27 and it's starting to cook, 16:28 then we would add our breadcrumbs. 16:32 Now everything at Heidi's Health Kitchen 16:33 is gluten-free, 16:34 so we even use gluten-free breadcrumbs. 16:36 Oh, very good. Yeah, absolutely. 16:39 So then as this is cooking, 16:40 we're gonna add in our breadcrumbs, 16:43 our pecan pieces 16:45 and our chopped tart Montmorency cherries. 16:48 Did you know that... 16:49 Wait a minute, what is that? 16:50 These are tart Montmorency cherries. 16:53 So this is a tart dried variety of cherry. 16:57 And did you know 16:58 that tart Montmorency cherries are... 17:01 They have the highest amount of... 17:03 Melatonin. 17:05 Melatonin out of anything in the plant-based world. 17:07 So if you have trouble sleeping, 17:10 if you have aches and pains, 17:12 if you... 17:14 It also reduces inflammation. 17:16 And we actually sell tart cherries bagged, 17:20 because we buy them in huge bulk. 17:22 Oh! Yes, yes. 17:23 So we just offer them at a really great price 17:25 because we can. 17:26 And we recommend that people who are having sleep issues 17:30 that you take a quarter to a third of a cup of cherries 17:33 and put them in a glass, and fill the glass with water, 17:37 and let them sit during the day. 17:38 You can cover it and put it in the fridge. 17:40 And at night before you go to bed, 17:42 you drink the tart cherry juice, 17:45 and it will help you to fall asleep sooner 17:48 and stay asleep longer. 17:49 I have never heard of that. 17:51 Yes, it's an amazing health benefit. 17:53 God is so good to us. Naturally. 17:55 Yes. 17:56 Okay, so we're adding our breadcrumbs, 17:58 which will kind of, 17:59 you know, hold this together a little bit. 18:02 We're adding our pecans and our tart cherries. 18:12 It's very good, smells great. 18:13 Yeah. Oh, my. 18:15 And so again, if it gets too dry, 18:17 you just put, you know, put maybe, 18:18 you know, a couple of tablespoons 18:20 or a tablespoon at a time of the broth if it's too dry. 18:24 And then if it's too liquidy, 18:26 just add in another half tablespoon or so 18:28 of breadcrumbs 18:29 to get the consistency you want. 18:31 Can you double this recipe? Absolutely. 18:32 You can double this recipe. Absolutely, for sure. 18:34 Yeah, yeah, double, triple. Okay, great. 18:36 You can turn that off, Ivan. 18:38 And then we are just going to pour this 18:42 into a bowl. 18:44 Okay. 18:46 Sure it smells good. 18:54 And so again, if you like your squash 18:56 or your stuffing more moist, 18:59 you would just add a little bit more of the broth. 19:02 Right. 19:04 And then we usually just put some fresh rosemary 19:06 right on top as well. 19:07 Oh, beautiful. Okay. 19:10 But help yourself, Angela, if you'd like to give it a try. 19:11 It's hot. 19:13 You can see the steam coming off of it, 19:14 so just be careful. 19:15 I'll just have a little bit of it 19:17 and see how it tastes. 19:18 Here we go. 19:23 It cooked pretty fast. 19:24 Yeah, it does cook pretty fast. 19:27 And with the nuts it's great. 19:28 Yeah, the rosemary adds a nice flavor too. 19:30 And that's pretty easy. 19:32 It is pretty easy. Smells great as well. 19:34 We want to give you some easy recipes 19:36 and some that are a little bit more complex 19:38 that you can really, really wow your guests with. 19:41 Yeah, and you will with this. 19:42 And the thing is 19:44 you could make this any time of the year. 19:45 Of course. 19:46 As long as the squash is available. 19:48 As long as you can find the squash, yeah. 19:49 Okay, let's go on to our next recipe. 19:54 Okay, so our next recipe, 19:55 we are gonna make a gluten-free mock turkey roll. 20:47 Okay, let's try this recipe. 20:49 All right. 20:51 This time of year 20:53 many people have big old turkeys 20:55 in their homes. 20:56 And today, we have a mock turkey. 20:59 So, Heidi, share with us more about this mock turkey. 21:01 Sure. 21:03 So this is actually a gluten-free mock turkey roll, 21:06 and it's stuffed actually 21:08 with the cherry butternut stuffing 21:10 that we just made. 21:12 Oh, very good. 21:13 So we're gonna walk you through how to do it. 21:14 It's really easy. 21:16 You've got a set of dry ingredients, 21:17 the wet ingredients are gonna go in the blender. 21:20 So Ivan is gonna mix up the dry ingredients 21:22 and I'm gonna walk you through 21:24 putting the wet ingredients in the blender, 21:27 and we're gonna combine it, 21:28 and that will be like the actual outer roll, 21:32 the stuffing is the filling. 21:34 Very good. 21:36 What kind of flour is that? 21:37 So that's chickpea flour that you cannot substitute. 21:41 The chickpea flour has a texture 21:43 that's gonna hold this together, 21:45 so you must use chickpea flour. 21:47 And this is almond meal. 21:49 Yes, almond meal or almond flour. 21:52 I never heard of chickpea flour. 21:54 That's new for me. Okay. 21:56 And then tapioca. 21:59 Tapioca. 22:02 Very good. 22:03 So you're doing the wet, Heidi? 22:06 Yes, now in the wet ingredients, 22:09 we are using nettle tea. 22:11 Have you ever had or heard of stinging nettles? 22:14 Yes. Stinging nettles, yes. 22:16 So what we did is we made it into a tea. 22:20 We soaked... 22:23 Well, actually so we boiled the water 22:25 and, by the way, you can find the recipe 22:28 for making the nettle tea 22:30 on one of our previous programs on 3ABN. 22:33 We made a curry nettle potato 22:36 and we actually did make the nettle tea 22:38 right in front of you, 22:40 so you can go back in the archives 22:42 and look that one up. 22:43 But basically, 22:44 for every quart of water that you boil, 22:47 you'll use a tablespoon of the dried stinging nettle. 22:50 Bring the water to a boil, 22:52 turn the heat off 22:53 'cause we don't want to cook the nettle, 22:55 but it has to be soaked to take away the sting. 22:58 Oh! Yes. 22:59 Is there a sting? Yes. 23:00 There is. 23:02 Yes, whether you're using fresh nettles or dry, 23:05 we want to completely remove any sting. 23:06 Good. 23:08 So that we can get the health benefits. 23:09 And the health benefits 23:11 are that stinging nettle is excellent 23:14 for cleansing the liver. 23:16 Excellent for the liver. 23:18 Really? That's new... Excellent. 23:20 High in magnesium, 23:21 so it helps reduce aches and pains. 23:23 So you might want to check out stinging nettle. 23:28 Okay. 23:29 All right. All right, so... 23:31 So the actual soaked nettles. 23:34 We're actually going to add at the end, 23:36 because we don't want our turkey roll to be green. 23:38 Oh! Does that make sense? 23:40 That does. So the very last one. 23:41 So that is the last thing 23:43 and you'll add that to the bowl. 23:45 So actually, Ivan, 23:46 you could add that right now to your dry ingredients 23:48 because you don't want to put that 23:50 in the blender, 23:51 otherwise you'll have a green mock turkey roll 23:53 and that's not the most appetizing 23:55 for your guest. 23:56 No, no. 23:57 That's not going to impress anyone. 23:59 No. 24:00 No one wants a green turkey roll. 24:02 Yeah. 24:03 No, and the green looks like seaweed. 24:06 A little bit, yeah. 24:08 Okay, so you're gonna blend that together. 24:10 Okay, 24:11 so I just need to blend this together 24:13 just enough to break up the cashews. 24:14 That's really the only thing hard in here. 24:17 Yeah, yeah. 24:20 Okay, very good. 24:22 Here we go. 24:32 Okay. 24:34 Let's do it one more time. 24:42 Okay, I don't hear any more cashews. 24:43 We should be good. 24:45 All right. Nice and smooth. 24:46 Yes, we want it to be smooth. 24:49 So can I put this in the center, Ivan? 24:50 Yes. 24:52 So you want to get 24:54 all of this mixture into the bowl. 24:56 This is your wet ingredients 24:58 and we need as much of that as possible into the bowl. 25:04 Okay. So we can put that aside. 25:12 Oh, you can smell that. 25:14 Doesn't it smell good? Yeah, very nice. 25:18 It's interesting. 25:19 I'm curious to see how this is gonna come out. 25:21 Yeah. Yeah. 25:23 Now have you made this for your customers? 25:25 Oh, yes. 25:26 We sell this during the holiday times. 25:29 We cater as well. 25:30 In addition 25:32 to our pop-up restaurant locally, 25:33 we offer catering. 25:35 So this is on our holiday catering menu 25:37 for Thanksgiving and for Christmas. 25:39 We sell a lot of these. 25:40 Wow. I'm sure people... 25:42 We make them in a single roll, which we're making now 25:44 and we make it in a double size roll, 25:46 a larger roll. 25:47 The single roll will serve about 25:49 eight people, eight slices. 25:50 Oh, really? Yes. 25:51 And New Yorkers are, 25:53 you know, they are sometimes finicky 25:55 when it comes to eating and... 25:56 Yes. 25:57 I'm sure they enjoy this turkey. 25:59 Yes. 26:00 This is one of our most popular holiday items. 26:03 We generally sell it in a bundle 26:07 and we sell it 26:08 with our cranberry sauce extravaganza 26:10 and we sell it 26:11 with a side of butternut squash stuffing. 26:13 Yum. 26:15 Yes, basically we're giving you guys 26:17 like our holiday spread here. 26:19 Oh! 26:21 Your secrets, you're giving them away. 26:24 Yeah, our most popular. 26:26 We have some other ones, but these are really, you know, 26:29 and they're things 26:30 that people can't find anywhere else. 26:32 You know what I mean? 26:33 So it's like... 26:34 I need that fork, Ivan. This is... 26:36 Here we go. Oh, great. 26:37 So we just want to mix, 26:38 you know, the wet and the dry ingredients 26:40 and a big fork works well 26:42 because if there's any lumps in the flour, 26:45 you can just work it all out right then and there, 26:48 until we get, you know, a solid mixture here. 26:52 Okay, why don't you have a cookbook? 26:55 Oh, we haven't had time. 26:57 Being Bible workers and doing so many things, 27:00 just we're so busy. 27:02 Yeah. And you know what? 27:03 During, you know, especially this time lately 27:06 because people are ordering a lot online, 27:08 we've been so busy. 27:10 Yes. 27:11 Yes, this time of year, this Christmas season, 27:12 a lot of people are ordering. 27:14 Yes, the Christmas season and Valentine's Day 27:16 are our biggest times of the year. 27:18 Oh, Valentines. That's right... 27:19 Yes, because people are looking for chocolate. 27:21 Oh! Yes. 27:23 They get the carob. They get carob and so... 27:24 Chocolate 27:26 and chocolate substitute as well, alternate. 27:28 Yeah, that's true. 27:29 Yeah. Yeah. 27:30 You know, more and more. 27:32 Now we see this a lot in New York City 27:33 because it's a fast pace of life, 27:36 so you know that more and more people 27:38 are coming down with health issues 27:41 that are related to stress, 27:43 lack of proper sleep, 27:45 and they get to the point 27:47 where they have heart arrhythmia 27:49 or heart problems, 27:51 which are not necessarily related 27:52 to heart disease, 27:54 but because of their lifestyle. 27:56 So this is lifestyle related. 27:59 And because of that fast pace of life, 28:03 their heart just can only take so much, 28:05 it creates a heart arrhythmia. 28:07 And often when those people go to the doctor, 28:08 their doctor tells them you have to cut caffeine, 28:11 no more chocolate, no more coffee, 28:14 no more any of that. 28:15 Well, we have three signature products 28:16 that can handle all their needs. 28:18 We have our CARUBIES Carob Truffles 28:21 which do not have any caffeine. 28:23 We have our CARUBELLA Carob Spread. 28:26 We also sell a roasted fig beverage, 28:30 that's called FIGSPRESSO. 28:31 Oh! Yes. 28:33 Is that like a coffee substitute? 28:34 It is. 28:36 Yes, made with figs, organic figs. 28:37 Oh, my! Does that go well? 28:38 It does. Oh. 28:40 Yeah, so we've got everything that someone needs. 28:42 And because of the fast pace of life 28:44 in New York and New York City, 28:45 we're seeing that more and more. 28:47 Their doctors are telling people, 28:49 you can't have caffeine. 28:51 So they think what am I gonna do, right? 28:53 Yeah, yeah. Yeah. 28:54 What they're gonna do without their coffee? 28:56 Exactly. 28:57 We have a substitute for that, don't we? 28:59 Yeah. 29:00 Okay, so now we're gonna spread this out. 29:02 Yes, let's see how you do that. 29:04 So I'm gonna take away the fork because... 29:07 Okay. That'll get in the way. 29:08 All right. 29:09 And so we are going to spread this out onto... 29:15 Now you want to have a first layer of foil, 29:19 and then on top of that parchment. 29:21 Parchment paper. Okay? 29:22 'Cause we don't want the foil up against the food. 29:23 Yes. Do you know what I mean? 29:26 But it needs the foil, 29:27 you know, to bake 29:30 at the high temperature and everything so. 29:31 Right. 29:32 Okay, so I'll give you this. 29:34 Now the key to this to make a roll 29:37 is you want to hold your hand and pull away from your hand. 29:40 Just, you know, 29:42 if you want to do this slight quicker. 29:43 Like a paste. 29:44 Yeah, and you want to make this a rectangular shaped. 29:49 So each direction, 29:51 you know, we just have to go in a rectangular. 29:55 We need that in that shape. 29:57 And, you know, so you can turn it, right? 30:00 So you can get it in a shape that you can roll. 30:04 Now one of these spatulas, 30:05 once you've got 30:07 your shape works out really well 30:08 'cause you can drag it across. 30:09 So that it's even, 30:11 so that you don't have parts that are like too thick 30:13 and parts that are too thin. 30:15 So again, we can turn it and get more going this way. 30:19 So really, a rubber spatula 30:21 really, really helps to spread this out. 30:24 And I'm trying to do this fast for the sake of time, 30:27 'cause I want you guys to see how we roll it up. 30:30 Because once you learn to do this, 30:32 you'll be able to do it easily on your own. 30:36 Now for several years in New York City, 30:38 we gave hands-on cooking classes. 30:40 We had a program called COOK With US, 30:42 where we rented a gourmet commercial kitchen 30:45 on West 51st Street, 30:47 and we could have up to 15 students 30:49 in that kitchen and we would... 30:52 Yeah, we would cook 30:53 an entire five-course meal together with our students. 30:57 And this is one of the recipes they learned, 30:59 because once you do it once, 31:01 you'll be able to do it easier and easier the next time. 31:05 Oh my! Did you have a lot of students? 31:06 We did. 31:08 We usually, you know, 31:09 filled up our classes pretty much. 31:11 We had no less than 10. From the community? 31:12 Yes, yep. 31:14 Now that was a paid class. Yeah. 31:16 You know, because they had to pay 31:18 for the ingredients and so forth. 31:19 Yes, yes. 31:21 But in addition to that... So they paid? 31:22 Yeah, they paid. 31:23 Praise the Lord. Yeah. 31:25 How did you advertise that? 31:26 Facebook. 31:28 Really? 31:29 Yeah, social media advertisement. 31:30 Very good. Yeah. 31:32 People came out. Yeah. 31:33 So you just spread it right across and you just go... 31:35 You just spread it. 31:36 And you want it to be like, you know, as rectangular, 31:39 you know, as you can. 31:41 Yes. 31:42 It doesn't have to be perfect, 31:44 because it's going to roll up and nobody's ever gonna know. 31:46 But, you know, you just want it to be 31:48 as rectangular 31:50 and as even if the edges are a little bit thin. 31:53 You know, just drag a little bit more over. 31:57 And... 31:59 Okay. 32:00 So now on top of this 32:02 goes our butternut squash stuffing 32:07 that we just made, 32:08 because that is the filling of this roll. 32:10 Here we go. 32:12 So you just want to spread that. 32:16 I usually put it like a little bit in the middle 32:18 and then just spread it out, 32:20 but you don't want it too close to the edges, 32:22 'cause we need room to roll this up. 32:25 Oh, yeah. 32:26 But you want to spread it long 32:28 and as much in the middle as possible. 32:33 All right, so we'll put 32:34 a little bit more here on this end. 32:36 And you can pile it high, 32:37 because we're gonna pull up the paper 32:39 and roll these edges together. 32:41 Okay. 32:43 So you might the first time need a little help doing this. 32:45 It might not be that easy, 32:47 but you'd want to start with this side of the paper. 32:51 You can fold it over if you want. 32:53 Now we have to bring this side up to meet this side. 32:58 And we're gonna make a seam. 33:00 Oh, yeah. 33:01 All right, so we're gonna pull this side up 33:03 and you just want to pull them together 33:06 and you got to cover your filling. 33:08 Yes. Right? 33:09 So you want to pull them together 33:11 and hold the parchment together, 33:12 and then with your finger just run it all along, 33:16 because we got to make a seam. 33:18 You can pull it tighter, 33:20 pull it tighter and run your finger along. 33:23 So pull it as tight as you can without ripping the paper, 33:27 because we got to have a seam there. 33:29 And then whatever is excess here, 33:30 you could just, you know, fold it over. 33:33 Now on the end you might see 33:34 that it's gotten a little bit longer 33:36 and you just want to pull it together, 33:37 'cause we... 33:39 Can I move this, Ivan? 33:40 'Cause we got to close up the ends, right? 33:43 So you kind of just form the dough with your fingers 33:45 and then you're gonna twist it to tie it off, right? 33:49 And then on the same side, 33:50 it's kind of gotten a little long. 33:52 We're gonna push it together 33:53 and this helps the seam form even more. 33:56 And you're gonna tie it up. 33:58 And now I like to put 34:01 the parchment folded on the bottom. 34:04 You can see we've got 34:05 a pretty tight roll here, right? 34:08 Yes. 34:09 Now we're gonna roll it in the foil. 34:12 And you wanna roll this as firmly as you can. 34:16 Very nice. 34:17 And then again, tie it off on the ends. 34:20 And this is gonna go in the oven 34:24 and it's gonna bake. 34:26 Now it needs an hour and a half to bake. 34:28 Hour and half to bake? 34:29 It's gonna be beautiful when you take it out. 34:30 Oh, my! Wow! 34:32 We will show the finished product 34:34 at the end of the program. 34:36 Yes. So wow. 34:37 This is gonna be great. 34:39 This is it. And that's it. 34:40 That's simple. 34:42 And you just put it in the oven for how long? 34:44 An hour and a half. An hour and a half, you said. 34:45 Okay. Yeah. 34:46 All right. 34:48 Well, let's go to the next recipe. 35:24 All right, 35:25 gravy is very important for a roll like this. 35:26 Yes, we got to have gravy. 35:28 Yes, so let's do this, Heidi. Yes. 35:31 So Ivan is gonna get started sauteing our shallots. 35:34 Now again, you could saute these in water. 35:38 We don't use oil as much as possible, 35:40 but for more flavor 35:42 we're gonna saute them in the vegetable broth. 35:43 I like it. 35:45 So while Ivan is doing that, 35:47 I'm gonna get started with the flour mixture. 35:49 Okay. 35:50 Now we're gonna put our flour mixture into a bowl. 35:53 Yeah. 35:54 And we're gonna add 35:55 a little bit of our plant-based milk. 35:58 Now you could use an almond milk or an oat milk, 36:01 cashew milk, whatever is your choice. 36:03 And which one is this that you're using? 36:05 This one is oat milk. 36:07 I haven't heard of the oat milk. 36:08 Oh! It's nice. 36:09 I really like it. Okay. 36:11 So we don't wanna add it all. 36:13 We're gonna add a little bit 36:14 because we first want to whisk it together 36:18 and make sure that there is no lumps. 36:20 Once we've got all the lumps out 36:22 then we can add the rest of it 36:23 and then we can add the seasonings. 36:25 But we kind of want to make like a thick paste. 36:28 Okay. 36:29 Because then we'll be able to see 36:30 if there's lumps. 36:32 Yeah. 36:33 And we can just work it all out. 36:35 I like that. 36:36 So then slowly, slowly 36:37 we're just gonna add a little bit more milk. 36:40 And again, we just wanna make sure 36:43 that we're working out any lumps that we see. 36:47 And, you know, sometimes the lumps 36:49 could be hidden in your whisk there, 36:50 so you just gotta work it all around. 36:53 And once we don't see any lumps 36:56 we're gonna put in the rest of our milk. 36:58 Okay, very good. 37:01 Once we've got our milk in, 37:02 we're just gonna whisk that together 37:04 and incorporate that. 37:05 And as you're doing that, 37:07 you could start adding your other ingredients, 37:09 like your salt and your seasonings. 37:13 And this has a lot of seasonings, 37:15 because mock turkey gravy has to have a lot of flavor. 37:19 Yes. 37:21 And yeah, you want it to taste good. 37:23 Yes, we don't want it to be bland 37:25 or, you know, or anything like that. 37:28 So we just wanna add everything in, 37:32 just keep whisking it to get all those lumps out. 37:35 Right. 37:37 That's coming out. 37:38 I'm gonna add in the rest of these. 37:42 And we're gonna add in our coconut aminos. 37:44 Actually, those can go right into the pan. 37:47 And now that we've got this all whisked together, 37:51 Ivan, we need to add the rest of the vegetable broth 37:53 to the pan, 37:55 and then we will add our flour mixture. 37:58 Oh, very good. 38:01 And you let it... 38:02 Are you gonna mix that? This has to cook to thicken. 38:06 And although, it will thicken 38:08 a little bit in the fridge when it's cooling, 38:11 for the most part we need to thicken it 38:13 in the pan. 38:15 So we are gonna have to cook this 38:18 and you'll want to cook this at home 38:21 for probably at least 15 to 20 minutes. 38:25 Oh, good. 38:27 So when it's all in the pan here, 38:29 you want to mix it all in. 38:32 And I'm just gonna scrape this out. 38:34 We want to get all those herbs 38:36 that are stuck on the side of the bowl. 38:39 Very good. 38:41 Okay, now if you have 38:44 a plastic whisk or a Teflon whisk, that's... 38:48 Not Teflon. 38:50 Yeah. Oh, what is it called? 38:52 You know, what I'm talking about. 38:53 I know, what you mean. The silicone. 38:55 Silicone. 38:56 If you have a silicone whisk, 38:57 you can continue to whisk right here in the pan. 38:59 That's right, that's right. 39:00 Otherwise, you're just going to stir 39:03 and you're just going to want to let that thicken. 39:07 All right. 39:08 And once that's thickened, 39:09 you're gonna see that the finished product 39:12 is just really, really thick and beautiful. 39:15 And I mean, you can almost like tilt it 39:18 and it's not pouring out, right? 39:19 Because it's really, really nice and thick. 39:22 And this is gonna taste amazing on your mock turkey roll. 39:28 You can also put it on mashed potatoes, 39:30 anything that you would use with a gravy. 39:33 Great. Oh, wow. 39:35 Well, we have to move on to the next recipe. 39:38 What is that? 39:40 The next recipe is the showstopper 39:44 here for the entree. 39:45 Okay, here we go. 39:47 It's our zucchini cashewcotta rollups. 40:37 Okay, let's try this. 40:41 Okay, I'm excited about this wonderful recipe. 40:44 Ivan, what are you gonna be doing? 40:46 So I'm gonna be making the filling 40:47 for the recipe cashewcotta rollup. 40:51 And so we have spinach here 40:56 and I'm going to add the spinach 40:57 first into the bowl, 40:59 and then some artichokes, chopped artichokes. 41:03 And this is 41:06 the egg replacement liquid. 41:12 And let's see, and I have some cilantro and... 41:17 Oh, I love cilantro. 41:20 Mint. 41:21 And some mint. 41:23 It's gonna give it an interesting flavor. 41:24 We have some mint here. 41:25 Okay. 41:27 And then garlic. 41:28 And garlic. Wow! 41:30 And, Heidi, what are you doing over there? 41:31 So I'm making the ricotta cream. 41:33 And so we want this to be combined and broken up, 41:37 but a little bit chunky like a ricotta. 41:39 Oh, yeah, yeah. 41:40 It's not as creamy as our cashew mayo. 41:43 Right. Okay. 41:45 So these are two recipes in one actually. 41:46 Oh, yes, yes. 41:48 That's right. 41:49 So this is actually a big hit among our customers, 41:54 this mixture right here. 41:56 And it's also very delicious, also gluten-free, plant-based. 42:02 Has everything and full of vitamins. 42:05 Vitamins, yes. 42:20 Okay, Heidi. 42:22 Okay. 42:24 All right. 42:25 Ivan, this goes into your mixture. 42:27 Sure. 42:29 It's ready. Oh, my. 42:30 Yep. 42:42 You want me to scrape it? Nope. 42:43 We only need about a cup and a half. 42:45 Okay. Oh, okay. 42:48 And put a little extra, that's good. 42:50 So you can mix that together? Sure. 42:52 And while you're doing that, 42:54 I'm going to set up 42:55 for how we are actually going to prep 42:58 the zucchini. 43:00 So if you have a mandolin at home, 43:02 that's the best way to do this. 43:03 What is that? 43:05 It's not an instrument, is it that you play? 43:06 It's not. It's a food instrument. 43:08 Yeah, I like that. 43:09 And so these are zucchini cashewcotta rollups, 43:11 so we're gonna use a zucchini. 43:13 So we chopped off the edge. 43:14 And you want to find, 43:16 generally I do this over a cookie sheet 43:19 or a cutting board. 43:21 So let me bring this over and so you want to raise it up. 43:26 It generally has a stand. 43:28 And you want to find 43:31 like the flattest edge of the zucchini 43:33 and we're gonna make slices. 43:36 Now this blade is very sharp, 43:37 so you want to keep your hand flat. 43:40 Yes. 43:41 And thank you, Ivan. 43:45 The first cut is always the hardest. 43:46 Right. 43:48 I'm gonna show you just a couple more. 43:50 That's all we really have time for. 43:52 And now the most important step of this dish 43:56 is that once you have your zucchini slices, right? 44:03 They're about a quarter of an inch thick. 44:05 You're gonna lay those out on a parchment lined sheet, 44:09 and you're gonna need to sweat the zucchini. 44:12 What that means is the recipe called for salt 44:16 and it didn't have a measurement 44:17 because it depends how wide and thick your zucchinis are. 44:20 But you're gonna sprinkle salt on each side of the zucchini. 44:24 On the top side first 44:25 and let it sit for 15 to 20 minutes, 44:27 and you're gonna see this thing start sweating like crazy. 44:30 The salt is gonna pull the water out of the zucchini. 44:34 If you do not do this, 44:35 your finished product is gonna be mush. 44:38 Oh my! Mush. 44:39 You must do this. 44:41 So sprinkle the salt, leave it for 15 to 20 minutes, 44:44 and then turn it over 44:46 and salt the other side 15 to 20 minutes. 44:48 And then you're gonna want a little bowl 44:49 because your whole thing is gonna be wet. 44:52 And like a squeegee, two fingers, 44:54 you're gonna pull off the water and the salt, 44:57 and then these have to be roasted 45:00 for eight minutes on each side. 45:03 Okay. 45:04 And then we get our finished product, 45:07 which we are going to roll for you. 45:10 So, Ivan, if you can get the sauce bed ready. 45:14 So the best way and the easiest and quickest 45:16 is to use a piping bag. 45:18 Cut off the end, and stick it in a glass, 45:23 fold the edges over, 45:25 and put your 45:29 spinach artichoke filling in here. 45:40 Thank you. 45:42 Okay. 45:43 Now this is chunky so you're gonna make sure 45:44 that you cut the end of the bag wide enough 45:47 for chunks of artichoke to pass through, etcetera. 45:51 Yes. Great. 45:53 Solid, isn't it? Yes. 45:56 And so, by the way, this mixture 45:58 is also our spinach artichoke dip, 46:01 which you can just serve 46:02 as a whole separate dish in itself. 46:05 But so what we're gonna do real quick 46:07 is I'm gonna show you how to set these up. 46:11 So we need like... 46:13 And if you get a chunk of artichoke, 46:15 just push it through with your finger. 46:18 We need nice. 46:19 Look how nice that comes out. 46:21 Yeah, we need nice, 46:23 you know, a lot of filling, right? 46:25 We don't want to be skimpy here on the filling, right? 46:27 So we want to go, you know, fast, fast, fast, 46:31 just put it right on. 46:33 And if you get a chunk, just push it through. 46:35 Okay. 46:37 Here we go. 46:39 And we're gonna roll these onto the bed of sauce. 46:44 And then, of course, you can top and garnish 46:46 with additional parsley, etcetera. 46:48 So we're literally gonna roll these up. 46:52 These are zucchini cashewcotta rollups. 46:55 And they literally roll up just like that, 46:59 stick them in the sauce. 47:01 And you don't want them too tightly together. 47:06 But, you know, 47:07 depending on the size of your pan, 47:09 you know, you'll adjust, 47:10 and you might end up doing a few trays of this. 47:13 And so then you'll bake this in the oven at 425 47:19 for about 20 minutes, 47:21 and then you've got your dish. 47:22 And, of course, we've got 47:24 the finished product over there. 47:25 Here we go. 47:26 You can show them. 47:28 This is the finished product. Finished product. 47:31 Yeah, so that's baked. 47:34 It's actually baked. 47:35 So look at how festive this looks, right? 47:39 Isn't that a beautiful festive dish 47:42 for the holidays? 47:43 When you have a pretty dish, it really makes it look nice. 47:45 Yeah, absolutely. Yes. 47:47 So this is like, you know, the showstopper 47:50 for your holiday dinner. 47:52 People are thrilled, enthralled with this dish. 47:54 People love it. 47:56 We serve it as an entree at our pop-up restaurant. 47:57 Wow! Thank you. 47:59 We have to move on to our next recipe. 48:02 What is that next recipe, Heidi? 48:04 It is our holiday bark. 48:47 Okay, let's do this. 48:49 All right. 48:50 Okay, Heidi, we know everyone likes sweet things, 48:53 right, Ivan, during this time of year? 48:56 So go ahead and share this wonderful recipe. 48:58 So this is our holiday bark. 49:00 And if you've ever had holiday bark before, 49:02 you'll know that this is a very festive item. 49:05 And so you can plate this for your guest as a dessert. 49:09 You can wrap it up in little cellophane bags 49:12 and give it as a gift, you know, to friends. 49:14 You people have seen it that way often. 49:17 And so it's a really, 49:19 you know, really fun type of recipe. 49:22 Also if you have kids, 49:23 they'll love to help with this one. 49:26 Oh, that's true. 49:28 They like to help in the kitchen, don't they? 49:30 Yeah, yeah. 49:32 So we're getting all of our ingredients in 49:34 and we're going to blend. 49:50 Looks like chocolate. 49:51 Yeah. 49:53 So we just need to get that carob powder 49:54 and the coconut oil 49:56 and everything all incorporated together. 49:58 Thank you, Ivan. 50:00 Can you move that plate forward? 50:02 All right, so this is our carob base, 50:04 and we are going to pour this on. 50:07 It's a little bit thick, 50:09 but that's because of the coconut oil. 50:11 And as it cools off, it thickens up. 50:14 So this is something 50:15 that we're gonna put in the freezer 50:16 also to give it that hard, 50:20 you know, hard chocolate type appeal. 50:24 All right, yum. 50:25 Very nice. 50:27 So if you're using a larger dish or a larger pan, 50:30 you can easily double and triple the recipe. 50:31 Oh, good. You know what I mean? 50:33 I like that. 50:34 But we're just doing, you know, a little bit here, 50:36 so we're going to spread this out. 50:39 Right. 50:40 And we want to get our toppings ready. 50:43 Now we have for you already 50:45 our chopped tart Montmorency cherries 50:49 and we have pistachios, roughly chopped. 50:53 And we have ground up candy canes. 50:55 So there's different toppings here. 50:59 You know, we also have our macadamia drizzle, 51:03 which is actually more like a cream, 51:06 because the coconut oil 51:08 has solidified a little bit here. 51:11 But you can... 51:13 I think, I have the finished product 51:15 which I can show to our viewers. 51:16 Great, please do. Yeah, why don't you do that? 51:18 But you can drop this on 51:20 and you can drizzle it throughout. 51:22 It kind of looks like snow. Yeah. 51:24 So it's really, really fun for 51:26 if you're making this for the winter time. 51:29 And so you'll drizzle that through 51:31 and then you'll just put on your toppings. 51:32 Maybe we'll do 51:34 one half with pistachio and cherry, 51:37 and then we could do the other half 51:39 with our ground up candy canes. 51:43 And this will go into the freezer, 51:45 it'll harden up and then you'll be able to take 51:46 the parchment off 51:48 and cut it and break it into squares. 51:50 We are gonna take a short break, 51:53 so you stay tuned, we will be right back. 51:59 For more information about Heidi's Health Kitchen, 52:02 please visit their website at heidishealthkitchen.com. 52:06 That's heidishealthkitchen.com. 52:09 Their email address is HeidisHealthKitchen@gmail.com. 52:13 That's HeidisHealthKitchen@gmail.com. 52:17 Their phone number is (631) 663-3128. 52:22 That's (631) 663-3128. 52:27 And their mailing address is PO Box 232, 52:30 Babylon, New York 11702. 52:34 That's PO Box 232, Babylon, New York 11702. |
Revised 2021-01-08