Participants:
Series Code: TDYC
Program Code: TDYC210005A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:19 Removing pain 00:24 Lord, let my words 00:30 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:46 I want to spend my life 00:51 Mending broken people 01:09 Well, hello, friends and family. 01:11 This is Idalia Dinzey. 01:12 And this is the day that the Lord has made. 01:16 We will rejoice and be glad in it. 01:18 Amen. 01:19 Today is the gift from God. 01:21 And during this prayer we will want to bless your life 01:24 through the ministry of LIGHT Ministries, 01:27 because we are presenting some special recipes 01:30 for you and your loved ones. 01:32 And we're doing some vegan recipes. 01:35 So if you are tuning in for the first time, 01:37 we invite you to just grab a pen or pencil, 01:42 grab something to write down some tips 01:45 that we're going to be sharing with you throughout this hour. 01:48 Well, our guest today is Carin Lynch, 01:50 and she's no stranger to you, so no stranger to me either. 01:54 So welcome back, Carin. 01:55 Thank you. Thank you so much, Idalia. 01:57 I appreciate it. 01:58 Are you having fun at LIGHT Ministries? 02:00 Oh, always. 02:01 We have a good time wherever we go. 02:03 Praise the Lord. 02:04 Wonderful. Tell us what is LIGHT Ministries? 02:06 Well, LIGHT is the Lay Institute 02:08 for Global Health Training. 02:10 And what we do is, my husband and I 02:13 are North American Division Directors for LIGHT. 02:16 And what we do is we, actually, 02:18 go to churches in the US, Canada, Bermuda. 02:21 If you're in Bermuda, we'd be happy to go to Bermuda. 02:23 How's that? 02:24 But we are... 02:26 What we do is we travel 02:27 and we do health emphasis programs. 02:30 We do cooking schools. 02:32 What we do is we try to excite the church 02:35 and get them on board to take health ministries 02:39 to reach people for the kingdom of God and their community. 02:41 And that is a great help to even our church members, 02:44 to our family members because sometimes 02:47 we are stuck in the same recipes. 02:50 So maybe your doctor has said, 02:52 "You know what, your cholesterol is too high. 02:54 You need to make changes." 02:55 That's right. 02:56 And once someone is diagnosed with a condition, 02:59 your world comes crumbling apart. 03:01 "But what am I going to eat? 03:02 You know, what am I going to prepare now?" 03:05 So we go in this frenzy, well, 03:06 the people that suffer of those illnesses. 03:10 So here, this is a tool for you. 03:12 We are... 03:14 We're wanting to mend broken people. 03:16 We want to bring peace to your heart 03:18 because the Lord has impressed the hearts 03:21 of the Ministry of LIGHT Ministries, 03:25 as well as your heart to set these recipes. 03:28 This is just not just any recipe. 03:31 There's a purpose here, 03:32 and the purpose is to help you along the way to make changes. 03:36 Small changes bring big results, right? 03:40 Exactly, and you know, it's a journey, Idalia. 03:42 It is... 03:43 You know, we start and we make these changes 03:45 and as we go along we continue to progress. 03:47 That's right. 03:49 So really it's... 03:50 But it's a journey for all of us always. 03:51 Amen. 03:53 Well, are you folks ready to find out 03:55 what the menu is for this hour? 03:57 I'm sure am. Are you ready? 03:58 I'm ready. 04:00 Very good. 04:01 So we're going to do a Mexican made simple menu. 04:03 That's right. 04:04 So what is the first recipe 04:06 that we're making out of a group of recipes 04:09 that we're going to be sharing? 04:11 As you can see on your screen, 04:12 our first recipe is going to be 04:15 this roasted tomato salsa. 04:19 As you can see it looks delicious 04:21 and you can serve it with your chips, 04:23 your favorite chips. 04:24 And we have another option for you, 04:26 which is the corn and black bean salsa. 04:29 Doesn't that look colorful? 04:31 Oh my, it looks so appetizing. 04:34 So we're going to follow up with some taco seasoning, 04:37 no MSG, no sugars, all natural, you're in for a treat. 04:42 Let's bring that flavoring in with this soy curl fajitas. 04:48 I know your mouth is watering by now. 04:51 And we are going to have fun during this hour 04:53 showing you how to make these delicious fajitas. 04:56 We continue on to accompany the dish 04:59 with cilantro lime rice. 05:02 Yes, I should say cilantro lime rice, 05:06 curious recipe and delicious. 05:09 We're going to accompany our rice 05:10 with some refried beans and these have no oil. 05:15 So if you are watching and listening, 05:17 yes, I said refried beans with no oil. 05:20 What are we going to do with that? 05:22 We'll show you. 05:23 And, of course, we're going to finish 05:25 with the traditional drink Mexican drink 05:28 with the famous horchata. 05:30 So this is the rice horchata that they make in Mexico, 05:34 and they usually accompany it with their meals. 05:37 So don't forget, grab your pens and papers 05:40 so you can write down some tips and information 05:43 that it's going to be very useful for you. 05:45 If you have a phone, take a picture of the screen. 05:49 But we're going to offer you the recipes 05:51 by going to our 3abn. TV website 05:55 or you can download our app, 3ABN+ 05:58 and you will have access to all the programs there 06:02 and also the recipes. 06:04 But we're also going to encourage you 06:07 later on in the program 06:08 we're going to share the contact information 06:10 for our chef Carin Lynch 06:11 because she does have a cookbook. 06:14 That's right. 06:15 Tell me how exciting was this cookbook 06:17 to put it together? 06:18 Oh, it was... We had so much fun doing it. 06:20 I had a great team that worked with me 06:22 and we just had a wonderful time. 06:24 Amen. 06:25 Well, without further ado, 06:28 we're going to get our hands busy now in the kitchen, 06:30 so we're going to go to the first recipe. 06:32 Would you please read the recipe 06:34 for our viewers at home 06:35 and let's launch into the kitchen? 06:37 Absolutely. 06:38 Okay our first recipe is going to be the roasted tomato salsa. 07:01 Excellent. 07:02 Well, you just said one salt there 07:04 that is not common in some places. 07:07 Himalayan salt, where does that come from? 07:09 I mean we've heard of sea salt and table salt, iodine salt. 07:14 I mean, so many different types of salt. 07:16 Well, Himalayan pink salt is actually a sea salt 07:18 but it's a mined sea salt. 07:20 And I like to use Himalayan pink salt 07:22 because it's mined about 5000 below sea level. 07:27 And what happens is that, you know, we get a pure salt. 07:30 It's about 99.9% pure, 07:32 so it really has a lot of minerals in it. 07:35 It's got about 84 trace minerals in them 07:37 and then which trace minerals are what we need for our body, 07:42 we need to take from our foods. 07:44 Our body doesn't make minerals, 07:46 and so this is why it's important. 07:48 You know other salts, 07:49 you know I think about sea salt was very popular. 07:51 And traditional sea salt, you know, was... 07:54 Probably about 20 years ago, 07:55 traditional sea salt became pretty, 07:57 you know, popular. 07:59 But what happened is that 08:00 these big companies started over-processing it, 08:03 and now they've really found out 08:05 something called microplastics. 08:06 Have you ever heard of microplastics? 08:07 Wow! No, I never heard. 08:09 Microplastics are actually plastic 08:11 that we ingest through either the environment, 08:14 or through eating foods. 08:18 And so what happens is that 08:19 there's a lot of dumping in the oceans, 08:23 and so we get these residual plastics in our body. 08:26 We eat about approximately a credit cards worth 08:30 of plastic a week. 08:31 Oh, wow! 08:33 And there's no funding in them. 08:35 No, it's not the credit card, sadly. 08:37 It is just the plastics worth, and so that's the hard part. 08:40 And we have to realize 08:42 and that's not good for our system obviously. 08:43 As you can see, we have a lot of information for you. 08:46 She is available to go to your community, 08:49 your church to teach you more and more about 08:54 different information about health and recipes. 08:56 But right now we're going to get our hands 08:58 to the plow here for the roasted tomato salsa. 09:00 That's right. 09:01 So what do we do? 09:03 Well, we're going to take... 09:04 First of all, we're going to take our tomatoes. 09:06 And we've just some chops tomatoes here, 09:07 and I'm just going to spread them out 09:08 on a baking sheet here. 09:10 Oh, it's interesting. You didn't... 09:11 When do you put the oil on here? 09:12 I'm just gonna... I'm actually going 09:14 to why dirty in extra bowl. 09:15 Usually, I just chop and throw them, 09:17 but here we have them already chopped. 09:18 Excellent. 09:19 So I, you know, I don't heat in... 09:21 It's my cookbook is Plant-Based Made Simple. 09:23 It is not just simple foods but it's simply prepared, 09:26 simple ingredients. 09:28 That's perfect. 09:29 So it's simple nutritious and delicious, my catchphrase. 09:32 All right, we're going to take some onions. 09:33 We'll just take an onion here, 09:35 and I'm going to mix that up, and some garlic. 09:38 We're going to roast these in the oven. 09:39 Oh, I love garlic. 09:41 And what I do is I'll just take about a tablespoon of oil. 09:43 Excellent, that looks so good. 09:46 And so vibrant, you know, the tomatoes are so good. 09:49 You know, the one thing nice about tomatoes, 09:51 we want to incorporate tomatoes in our diet 09:53 because they're a wonderful antioxidant, 09:55 especially because of the lycopene. 09:57 And so what I'm doing is 09:59 I'm just getting this all stirred up 10:01 and ready to go here. 10:02 And what we'll do is we'll stick this 10:05 in the oven to roast. 10:06 Okay so we're going to roast it and tell us what degree? 10:10 About 400 degrees, about 20 minutes or so. 10:13 You can just check. 10:14 You want to make sure that the onions 10:16 may be starting to actually, you know, just about... 10:19 You see them that they're soft 10:20 and that the tomatoes have started breaking down, 10:22 about 20 minutes to 25 you can do two. 10:25 So we're going to stick this in, 10:26 but I'm also going to take your hot made 10:28 because we already have... 10:30 The oven. 10:31 That's right. That's right. 10:33 Nice. 10:34 So this is a quick salsa. 10:36 I mean, when we go to the restaurants 10:38 and we're like, "Oh, this salsa tastes good." 10:41 But we can just prepare our very own at home 10:44 and it's got no vinegar, no sugars, no MSG. 10:48 What else do they put in there? 10:50 We need to learn to read the labels, 10:52 actually, you ask me. 10:53 You know in this day and age, 10:54 you really need to be a good label reader. 10:57 Right, I need to improve on that. 10:59 The nice thing about this though is that 11:00 everything is so completely fresh and it's so simple. 11:06 I mean, it's really just chop and blend. 11:08 So what we're going to do 11:09 is we're going to try to scoop some of this out here. 11:12 Grab the pan with here. 11:13 All right. 11:15 I'm going to scoop this right into our blender. 11:18 It's nice to have a high speed blender too. 11:20 When you're doing plant-based cooking, 11:23 your blender, I always say, 11:25 is your best friend in the kitchen. 11:27 Now, my husband, 11:28 on the other hand will argue that and say, 11:30 "Who's your best friend in the kitchen?" 11:32 And I have to correct that every time and tell people, 11:35 "It's my second best friend in the kitchen." 11:37 And let me tell you something, I have to tell you that 11:39 he is my best friend in the kitchen 11:41 because we couldn't do what we do on the road 11:44 and do all the programs that we do, 11:46 the health programs, not just cooking. 11:48 We do a lot of different programs, 11:50 disease and treatment and medical missionary work. 11:53 We do a lot. 11:54 Wonderful! 11:56 I'm glad that you brought that in 11:57 and you mentioned that because as you can see, 12:01 this is a family ministry so it takes the family. 12:04 If the wife is trying to make changes, 12:06 and then, you know your wife needs to make changes 12:09 for her health, support her. 12:11 And the wives at home they say, 12:13 "Oh honey, I'll just give you this. 12:15 You just so settle for that." 12:16 No, you're not going to settle for that. 12:18 You are investing in your family, 12:20 so please take this seriously. 12:22 We are a team. 12:24 And the Lord blessed you with the family 12:25 and you're responsible for your family. 12:28 So let's read labels and let's encourage each other 12:31 and support each other. 12:32 So my best friend in the kitchen 12:34 is my husband and my boys too. 12:36 All right so we have the blender. 12:38 What are we going to do now? 12:39 It's so easy. 12:40 So I'm going to ask you if you want to just take our cilantro, 12:42 we have our cilantro. 12:43 We can put that in here. 12:44 Ooh, cilantro! 12:46 Yes, and what is cilantro good for? 12:47 Cilantro is actually very helpful in taking heavy metals. 12:49 Exactly, I'm glad you mentioned that. 12:51 And this is fresh lime juice? 12:53 Fresh lime. 12:55 I'm hungry already. 12:56 And then some Himalayan pink salt. 12:58 Himalayan pink salt. 12:59 That's right. 13:00 One thing about Himalayan pink salt 13:02 though I do have to say is that 13:03 we have to be careful with our iodine 13:05 because Himalayan pink salt 13:06 although has a trace amount of iodine. 13:08 It does not have enough 13:09 to really support good thyroid health. 13:11 That's right. 13:12 So what I do is I actually buy a good quality 13:16 iodized sea salt and I mix that in. 13:19 So I mix in like about a quarter cup 13:21 to three quarters of a cup, 13:23 just to give myself enough iodine, 13:24 and I'm not iodine deficient, so praise God. 13:25 Wonderful! 13:27 So I want to make sure that this is on low 13:28 and we want to start. 13:30 Yes, it is on low. 13:31 And we're just going to blend this until we get it mixed. 13:32 Yeah, go for it. 13:34 It's plugged in, and I put it very low. 13:35 Yeah, we're good. 13:36 And we... 13:38 Here we go. 13:40 Ooh, yeah. 13:44 We just want to make sure that the garlic, 13:46 you know, that's blended well. 13:51 Nice. 13:52 Here we go. 13:54 I love garlic, raw garlic. 13:55 You know there are some people that'll say, 13:57 "Oh, I don't want raw garlic." 13:58 Well, there are some benefits to the garlic 14:01 because it's the European antibiotic, right? 14:03 Yeah, exactly. 14:04 You know Allicin is the chemical 14:06 in, the phytochemical in... 14:08 So you're ready to pull it? 14:10 Here we go. 14:11 I'm left-handed so this worked out perfectly. 14:13 Oh, yeah, that's right, you are left-handed. 14:15 Is this good? 14:16 We got in there. 14:18 Now, if you want, 14:19 you know, you can put more tomatoes in it. 14:21 If you wanted a little more tomatoey, it's really... 14:24 And for people that don't like their cilantro, 14:26 can we put like pot flat leaf, parsley? 14:28 Well that's exactly what... Yeah. 14:30 I like to say any of the recipes 14:32 that we're doing today, 14:33 you know, cilantro is really an herb 14:35 that in Mexican cuisine, 14:37 you're going to see a lot. 14:38 So what I would tell you is, if you don't like cilantro... 14:42 And what they say is that it's kind of a hereditary thing 14:45 that you either love cilantro or you hate cilantro. 14:48 And so if you don't love cilantro, 14:50 like I love cilantro, 14:51 well then you can now add fresh flat leaf parsley. 14:54 You can do that. 14:55 Excellent. 14:57 And if you want to make the recipe and invite us over, 14:59 we'll be happy to send and check away. 15:01 Exactly, of course. Of course. 15:03 Well, we are ready for the next recipe. 15:06 It's a salsa. 15:07 So please, share the recipe with us. 15:09 Okay. 15:11 So our next recipe is going to be 15:12 the corn and black beans salsa. 15:14 This is almost like a salad, actually. 15:16 I know. 15:17 All right. 15:57 And that's all that we need for this delicious 16:00 salsa colorful and all. 16:02 You have protein, you have grain. 16:04 What do we have? 16:05 Well, we're going to start with some corn. 16:07 Now, the thing is that in the recipe say... 16:10 Or you can use fresh corn, which would be the best. 16:12 But is fresh corn always available? 16:14 Not. 16:15 It's seasonal. No, it's seasonal. 16:16 Exactly. 16:18 So I recommend, if you don't have the fresh corn, 16:19 obviously, to use like a frozen corn. 16:22 And the reason why is 16:23 because when you buy frozen foods, 16:26 they're flash frozen 16:27 at the peak of freshness, right? 16:28 And the second thing is that you can buy organic, 16:32 and you know, the sad part is that 16:34 corn is one of those vegetables 16:36 that basically is genetically modified 16:39 about 88% genetically modified. 16:42 So we're going to start with the corn, 16:43 we'll put that in. 16:45 Let's put some color in your life. 16:47 This is very festive. 16:49 I found Mexico... 16:50 I love Mexican cooking. 16:51 I love Mexican culture because it's so festive. 16:55 So we got our black beans and I'm going to put these in. 16:58 This is what I called the dumping recipes. 17:00 Yes, of course. 17:02 And our tomatoes, here you go and take those for me. 17:04 Yes, dump the tomatoes. 17:06 Very good. 17:08 So we have red, we have black, we have yellow. 17:11 Now, they call this red onion but it's purple in my book. 17:13 I don't know why they call it red onion, but it gives... 17:16 I know, I've been wondering that too, Chef Carin. 17:18 Why on the earth do we call it red onions? 17:19 I don't know. 17:21 Now, here we go with our green. 17:22 Oh, my, look at that color, beautiful. 17:25 All of it? 17:27 Yeah, put it all in. 17:28 I love cilantro. 17:30 So I am not Mexican, I'm Puerto Rican, 17:33 but we also use a lot of cilantro in our cuisine. 17:36 In Latino cooking, you find that a lot 17:38 and also in Asian as well. 17:40 But I find more in Indian, 17:42 but I find more in Latino culture. 17:43 This is beautiful. Very nice. 17:45 And then, of course, we're going to make our dressing, 17:47 which really just going to be some lime juice. 17:49 Just lime juice? 17:51 Yeah, this is fresh lime. 17:52 Oh, my mouth got watery and our friends at home 17:55 are saying the same thing. 17:57 All right. 17:58 And, of course, our Himalayan pink salt in, 18:00 so this is nice 18:01 and we're going to sprinkle that in. 18:03 And you can go ahead and mix that up. 18:06 Toss it. Very nice. 18:07 And then, I let this kind of marinate for, 18:10 you know, a couple hours in the refrigerator 18:12 to really get the lime juice and the salt 18:15 really getting melding those flavors together. 18:17 Well, because of the lime juice, 18:19 I just don't want to wait for it to marinate. 18:22 It's very nice and fresh. 18:23 I can dig right in. 18:25 You can do it. 18:26 But the one thing I do, 18:27 do at the end is I don't put my avocado. 18:30 I like avocado 18:31 and there's so many good health benefits about avocado. 18:33 Okay. But talk to us about it? 18:35 Well, avocado, the first thing is that it's actually a fruit. 18:38 It is not a vegetable. 18:39 And in a lot of... 18:41 In some cultures they actually eat it sweet. 18:42 I do when I do some raw cooking, 18:43 I will do like a carob avocado mousse. 18:47 And it's made with avocados and it's raw, 18:49 but that is sweet. 18:50 But this is going to be on a savory way. 18:53 The nice thing about avocado is monounsaturated fats. 18:56 Monounsaturated fats are good for heart health 18:58 and this so wonderful for that, lots of potassium. 19:01 Do you know avocados have more potassium in them 19:04 than a banana? 19:05 What? 19:07 Yeah, totally. 19:08 I never heard that before, 19:09 but thank you for letting me know. 19:11 Yeah. 19:12 And another thing that people don't realize 19:13 is avocados have so much fiber in them. 19:15 It's like 70 something percent fiber, 19:16 but it's insoluble fiber and soluble fiber, 19:18 so we got both. 19:20 So I like to just put this... 19:21 You're such a great teacher. 19:23 I'm so thankful the Lord brought us together here. 19:24 Amen. 19:25 Well, God is good. 19:27 I think you know. I don't... 19:28 I think that when I do cooking schools 19:29 and when I do programs, 19:31 I always put this on top and let people dip in. 19:32 Yeah. 19:34 It's more like a garnishing out. 19:35 Exactly, I should have probably waited 19:36 till I put it in our dish here. 19:39 But the thing about is, is I think that education, 19:41 we should educate, educate, educate. 19:43 It's never too late, Chef Carin, 19:45 if you allow me, please. 19:46 Oh, go ahead. 19:47 I'm just going to take a couple of these avocado pieces. 19:50 See, this will happen at home too. 19:53 We're very down to home here in the kitchen. 19:54 Of course. 19:56 And in our family and people come to visit, 19:58 we don't leave the kitchen table. 19:59 We're just visiting at the table. 20:01 That's right. 20:02 And if you come and I'm cooking, 20:03 I'm going to put you to work too 20:05 because it's fun to share recipes. 20:07 We're just going to put this right in our dish here, 20:10 and then we can... 20:11 Perfect! Look how beautiful that is. 20:13 The Lord is good. 20:14 Amen. 20:15 Is there, I mean... 20:17 He's given us so many... 20:18 And you know, the colors 20:19 of the foods are going to give us 20:21 so many different phytochemicals, phytonutrients. 20:24 So we're going to have all of those here 20:26 and then we can just put those avocados on top and... 20:29 Yes. Here we go. 20:31 And it's really good. 20:32 And, you know, I like to say this is great with chips, 20:35 of course, but you can eat this as a salad on the side. 20:38 You know, you can have a like a nice, 20:39 fresh salad before you get you meals started. 20:42 Wonderful. 20:43 Well, guys I'm so excited. 20:45 I'm learning with you and praise the Lord 20:47 that He has made provision for all of our needs. 20:51 We're going continue to our next recipe. 20:53 And now, what's the next recipe? 20:55 What are we making? 20:56 Okay. 20:57 Read the recipe. 20:59 Our next recipe is just going to be taco seasoning. 21:22 Let's put some flavor in your life, I would say. 21:26 This taco seasoning, is it a basic taco seasoning 21:29 that we multi use? 21:31 Yes, it is. 21:32 In fact, I made this and then I keep it in a little jar 21:34 so I can use it being right at home 21:36 because there's a few things. 21:38 When we're purchasing things outside, oregano... 21:41 When we're talking about reading ingredients, right? 21:43 Well, they're things like MSG, 21:45 high sodium and something that's in a lot of, 21:50 you know, taco seasonings 21:51 and seasonings like that of chilies. 21:53 Now, I'm not putting any kind of chili powder 21:55 or anything in here. 21:57 And the reason why is because chilies are really, 21:58 actually, can have an adverse effect 22:01 on like our stomach mucosa. 22:03 It can also... 22:05 It can affect our gastrointestinal system. 22:08 And so, basically, they've done a study, 22:11 actually, in Mexico City, 22:13 where they studied people and stomach cancer 22:15 is a high rate of people who eat a lot of chilies. 22:19 And so I don't put chili powder in my taco seasoning. 22:24 So now you said, "MSG." 22:26 What is MSG 22:27 and what's the big deal about MSG? 22:30 Monosodium glutamate, you know, our body actually... 22:33 A lot of foods have something called glutamate in it, 22:35 which is an amino acid. 22:37 But monosodium glutamate, 22:38 when they concentrate it like that, 22:40 is an excitotoxin 22:41 and it's dangerous for our health, really. 22:43 And so we want to stay away from that. 22:45 It's food enhancer and a lot of cultures use it, 22:48 but we really should stay away from it. 22:49 Okay, let's stay away from MSG. 22:51 That's right, and the chili, so we have no chilies in here. 22:53 Okay. 22:55 So we're going to start with... 22:56 This is smoked paprika, 22:57 but you could use regular paprika if you'd like. 22:59 I like a little bit of the smoky flavor in there, 23:01 so we're going to use a little smoky paprika. 23:04 I have some cumin. 23:06 Oh, yes, I use cumin a lot. Amen. 23:09 And some coriander. 23:11 Ground coriander. 23:13 And what is coriander? 23:14 It's the cilantro seeds all grounded. 23:16 That's right. 23:17 It's ground cilantro. 23:18 And we have the Himalayan pink salt again. 23:20 Yes, that's right. 23:21 And, of course, you can adjust your salt 23:22 if you're on a lower sodium diet, adjust the salt. 23:24 Very good. I'm glad you mentioned that. 23:26 I always say a recipe is a guide. 23:30 It works as a guide, really. 23:31 You look at that and you decide, 23:32 you make it with how your family would take it, 23:34 and what's best for you. 23:36 One on each side. That's right. 23:37 And here is some garlic powder. 23:38 Let's get this all ground up a little bit here. 23:41 Garlic powder. 23:43 I've some... You know, I have some friends 23:45 that really cannot tolerate garlic or onion. 23:49 Yeah. 23:51 So then you know what they said... 23:52 This is, actually, onion powder, 23:53 so we're going to use onion powder here. 23:55 But then again, if they can't tolerate that 23:56 or I don't know, sometimes people can't tolerate 23:59 the vegetable itself, 24:00 but they can tolerate the seasoning. 24:01 But if they can, this is something that 24:03 they can adjust with something else. 24:04 Wonderful. 24:06 And then I'm using some oregano. 24:07 Oregano. 24:08 Ground oregano. 24:10 And so let's put this in it. 24:11 As simple as that. 24:13 And we're done. Look at, just mix this up. 24:14 And this is great because it makes a good amount. 24:17 And you can put this right in a little... 24:18 I put it in mason jar, and I have it for any time 24:21 I want a little Mexican flair or just these flavors. 24:25 And you just want to mix that up. 24:27 So you can use it for your Mexican salad lasagna 24:29 with the tortillas and the fillings. 24:31 Exactly. 24:32 Your tacos and you can, 24:34 whatever, I put it in a lot of different things. 24:37 I do a Southwestern tofu scramble 24:40 and I just sprinkle it on top before I serve it. 24:41 That sounds good. 24:43 Oh, it's so good. 24:44 There it is. 24:45 All right, here we go. 24:47 And then here is our taco seasoning. 24:48 Well, this recipe is like a trampoline 24:50 into the next recipe. 24:51 That's right because we're going to be using this. 24:53 Yes, we're going to go in Southern cook. 24:55 We're going to get that pan out 24:56 and we're going to make some soy curl fajitas. 25:00 What do we need for that? 25:02 Okay. 25:37 Well, let's take our class on assembling some fajitas. 25:40 Let's make these delicious soy curl fajitas. 25:42 Sure. 25:43 I'm going to start with the soy curls. 25:45 Now, I don't know if you're familiar 25:46 with soy curls but soy curls are... 25:49 They're just dehydrated soybeans. 25:51 Just mashed soybeans 25:52 and the nice thing about these soy curls 25:54 is that you can use them in almost any kind of chicken 25:56 or meat alternative preparation, absolutely. 25:58 So we'll get them started. 26:00 I'm going to stick them in along with some water 26:02 because we need to rehydrate them. 26:06 And I'm going to season them right in the pan here. 26:09 I'm going to use some chicken style seasoning, 26:11 which is just basically some herbs 26:13 put together and some seasonings put together 26:16 to get almost like a chicken brothy kind of flavor. 26:18 Not all kind of flavor and when they absorb, 26:21 and we'll also mix that up here a little bit. 26:23 Oh, yeah. 26:24 And then I'm going to, actually, 26:25 put the taco seasoning right in. 26:27 Oh, yes. 26:29 So how long do you let it simmer for? 26:31 You know, you can... 26:33 What do you want to do, usually, 26:34 it takes about 10 minutes to hydrate 26:36 but you can, actually... 26:37 Since we're going to saute them a little bit 26:40 with our vegetables, 26:41 that we don't need to have them... 26:43 We'll just need 10 minutes. 26:44 We will just need to get them softened. 26:45 So I'm going to start them with our vegetables. 26:49 Veggies, yes. 26:50 And we have our red pepper. 26:53 Put that on there. 26:54 Our green and our white. 26:58 And you want to know why I chose these colors? 27:00 Why? 27:01 Because it's Mexican flag colors. 27:03 Yeah, she's got it. 27:04 You got it. 27:06 I'm on it. 27:07 And that's why. So I really get this. 27:08 But the funny thing is, as you notice, 27:10 I am not using any oil. 27:11 What I'm going to do is add some water. 27:15 And you know people always say, 27:17 "How are you going to saute with water?" 27:20 Well, I'm going to let you know that the interesting thing 27:23 is that I started not using oil 27:26 when I learned a little bit about what happens 27:29 when we raise the temperature of oil. 27:31 Okay, now you've created curiosity. 27:33 What happens when we raise the temperature of oil? 27:35 Okay. 27:37 Well, this is the thing. 27:39 Oil has a smoke point. 27:40 And every oil has a different temperature 27:42 of which it starts to smoke. 27:47 When we use oil, it molecularly breaks down 27:50 and what happens is that it becomes a carcinogen. 27:53 And so we want to... 27:54 We don't want to cause cancer causing agents 27:57 and free radicals in our body. 27:58 And so... 28:00 There's another thing too that's very interesting. 28:01 When we cook oil and it starts to smoke, 28:04 it's very toxic fumes. 28:06 And these toxic fumes are cancer causing as well. 28:09 In fact, they did a study in China. 28:11 And this study was women 28:13 who did a lot of cooking in a wok 28:15 and you know woks are very high temperature. 28:17 Yes, that's right. 28:18 And what happens is that when they did that, 28:20 they found that these women had extremely high lung cancer. 28:25 Wow! 28:26 And so there's a couple of reasons 28:28 why we don't want to do that. 28:29 Especially also too, when we fried foods 28:30 we get extra calories 28:32 and fat calories are higher than carbohydrates 28:35 or proteins. 28:36 That's right. 28:37 And plus, you at home, 28:39 you know, if you suffer of acid reflux, 28:42 it may be that the grease 28:43 you're putting your food is provoking some of that. 28:45 I'm not a doctor 28:47 and I'm not a health coach or anything. 28:50 But I do notice that when people eat greasy food, 28:55 I cannot eat greasy food 28:57 because it does not settle well with me 28:59 or my husband and even my children. 29:01 They're like, "Mom, this kind of food has too much grease." 29:03 And I say, "Don't eat it." 29:05 I prefer to make something else 29:07 or buy something else and eat healthy. 29:09 That's right. 29:11 So little changes, big results, remember that, small steps. 29:14 Don't be overwhelmed, be encouraged. 29:17 You're not alone in this walk. 29:18 We're all together and that's what 3ABN is for 29:21 to help you along the way 29:23 and that is why Chef Carin is here. 29:26 And don't forget she does have a recipe book, 29:28 so I will give you the information 29:30 later on in the program so remember that. 29:33 Okay, I'm done talking. 29:34 Let's go back to the frying pan. 29:35 No, that's great. 29:37 Now, the one thing that you have to notice 29:38 is that when you're learning to saute with... 29:40 I'm just stirring this... 29:41 With water. 29:42 When you're sauteing with water, 29:44 you have to understand that water absorbs and oil doesn't. 29:46 That's right, it evaporates. 29:47 You know, it evaporates, excuse me. 29:49 So, thank you. 29:50 And so what we want to do 29:51 is you want to make sure that you keep an eye on it 29:54 that it doesn't, you know, start to burn or anything. 29:56 You know I find out... Right. 29:57 While were you shaking like that, 29:59 it just when you see those special bean 30:00 tossing up like those. 30:02 Do you want me to do it? 30:03 No, well, I can. 30:04 But I will. 30:06 Just getting inspired here cooking with you. 30:08 That's right. 30:09 Well, you know the thing is 30:11 I've also wanted to say about the oil. 30:12 I learned, like I grew up in an Italian household. 30:14 Then my mother was... 30:15 I mean we grew up on garlic, olive oil, onions, pasta, 30:19 these are things that are, you know... 30:20 Mangia, mangia. 30:21 Exactly, all the time. 30:23 And so, but it's interesting because my mother 30:25 put the olive oil, glug, glug, glug. 30:27 She didn't, you know, didn't measure, 30:28 she just plugged it in. 30:30 And when I started realizing about the health benefits 30:33 of doing a little more natural and without the oil, 30:37 I've learned to do my vegetables in water. 30:40 I have a freshness, a crispness. 30:42 I also know that when you use the oil, 30:47 it just like, I said it weighed in things with too much oil. 30:51 But the olive oil flavor in some cooking is important 30:54 and so what I do is I added at the end. 30:57 Oh... 30:58 So I'm just going to add a little more water here. 31:00 Hear that sizzle. 31:01 Yeah, and we're just going to... 31:03 See and you just use your judgment when you're looking. 31:05 The Mexican and television coming to you is Melevision. 31:08 That's right. 31:09 So you can smell this delicious meal. 31:10 Don't you wish that they could smell this, right? 31:12 Yeah, well, in some channels, yes, of course, there you go. 31:15 That you can cook seeing it. Yes. 31:16 All right. It's delicious. 31:18 So if you see I've hydrated. 31:19 Oh, yes. 31:20 I've got this. So I'm actually going to stick them right in. 31:22 Hold down right there. Let's see that on camera. 31:24 Can you see it? 31:26 I want the people at home to make sure 31:27 they see how that soy curl is hydrated, 31:32 and it didn't take long at all. 31:34 No. 31:35 This is chicken, in the place of chicken, right? 31:38 Exactly. 31:39 Soy curl is a protein and it's a vegan soy protein. 31:43 You know you could use, actually, 31:45 a beef style seasoning and make this a more like 31:47 a beef fajita too. 31:48 You know what? 31:50 I am just ready to taste this, come on. 31:51 All right, we're working on it. 31:52 We're working. 31:55 All right, so I have this here and I just mix them in 31:58 with my vegetables 32:00 and then we have our everything put together. 32:05 And this will kind of also like 32:07 dry out the soy curls a little bit 32:11 because they're very moist, 32:12 because they've absorbed all that water 32:14 and this will kind of just give them 32:15 a little bit better texture 32:16 so that's why I put them right in the pan. 32:18 Right. 32:19 It looks great. It looks amazing. 32:20 It's so vibrant, right, the colors. 32:22 Like I said before, I love Mexico. 32:24 I love Mexican cooking. 32:25 Everything is so festive and colorful. 32:28 We need to add color to our life. 32:30 I love it when I'm in the kitchen 32:31 with Chef Carin because that means, 32:33 Carin, because that means I'm going to get to taste it 32:36 after the program. 32:37 That's right. 32:38 Delicious. 32:40 That's the blessing, right? 32:41 Yes. It's very nice. 32:42 Anyway. 32:44 So you don't want it to dry up too much. 32:45 No, we don't. We're going to... 32:46 And as far as the texture of the vegetable 32:48 is their personal preference. 32:49 Exactly, you could cook them a little longer. 32:51 I happen to like things with a little crunchy. 32:53 Do you want to bring me that bowl? 32:54 We're going to stick that right in there 32:56 and then we can assemble. 32:58 Thank you. 32:59 It's beautiful. 33:01 I have a friend who has this pattern 33:04 and his name is Bobby. 33:05 And he loves, he loves these bowls. 33:08 And so every time I tell him when I'm... 33:10 If I'm coming here and I have the bowls with me, 33:12 hey, I'm going to showcase the bowls. 33:14 So he likes the bowls. 33:16 Very nice. 33:17 That is beautiful. 33:19 And here's our thing. 33:20 Now, it's nice too because you can actually... 33:23 We have some condiments we can put with that here. 33:26 Yes, you got it right there. 33:27 And you got this so we can find a... 33:30 Put it so. 33:31 Now, we got some tortillas. 33:33 What I also did was I have some whole wheat tortillas, 33:35 and we just warm them and I, kind of, keep them moist. 33:38 I use a little paper towel to... 33:41 Yeah, I put a little wet paper towel in between them 33:44 after I warmed them up to keep them soft and pliable, 33:47 so that you can actually fold them over, 33:48 and make like the taco 33:50 or the fajita that you're doing. 33:51 So we're using some whole wheat sprouted ones, 33:54 and then we have some condiments 33:55 that we made our salsa, right? 33:57 So we have our salsa, you can make some guacamole, 33:58 and then some plant-based sour cream. 34:00 Guacamole, okay. 34:01 I have sour creams actually in the cookbook. 34:03 We didn't make it on the show today, 34:04 but it's in the cookbook. 34:06 Wonderful. 34:07 Okay, let's look at the extra fajitas, 34:09 so you're going to assemble? 34:10 Okay, you can. 34:11 Do you want me to assemble? 34:13 Sure. 34:14 You're our guest and our expert. 34:15 All right. 34:17 So we... If you haven't made a fajita, 34:18 you want you do as you want to taste. 34:19 Yeah, let's do that so you can see that. 34:22 And we're just gonna stick our vegetables and you can have... 34:26 Another thing, some people like mushrooms in here too, 34:28 so they like mushrooms. 34:30 What did you say out there? 34:31 I hear the people saying Idalia needs to have that. 34:33 You need to try this. 34:35 No, I'm just kidding. 34:37 We will after the program is over. 34:39 Yes, of course. 34:40 And then, you know, you can do this just like that 34:43 or you can pop it with some of these goodies 34:46 and this over here. 34:47 Now we're talking, come on now. 34:50 That salsa looks so great. 34:51 Oh, yeah, the salsa? 34:53 That was so easy, right? 34:55 Yes, there is vegan sour cream and you at home 34:59 can just find it. 35:01 That's another easy recipe in my cookbook. 35:03 Oh, wonderful. 35:04 The cookbook Plant-Based Made Simple. 35:07 Nice. 35:09 Well, look at that, Chef Carin. 35:11 Guacamole. 35:12 Nice, perfect. 35:14 And here we go and you can just fold that over and eat it. 35:18 There you go. 35:19 And there we go, it's our fajita fold. 35:21 Beautiful. 35:23 Well, while she's reading the recipe 35:25 and going for the rest of the program, 35:26 we're going to sit in the corner and eat that. 35:28 I'm just kidding. 35:29 Don't desert me in the kitchen. 35:30 No, I won't. 35:32 In your kitchen. 35:33 In our kitchen. 35:34 Well, we're ready for the next recipe. 35:36 And this coming recipe please, tell us what are we making? 35:39 Okay. 35:40 So our next recipe is going to be our cilantro lime rice. 36:01 Well, I have a one key word for you for this recipe. 36:06 This is the cilantro lime rice. 36:09 The word is Dexteronice. 36:11 That's right. 36:13 What did I say? 36:14 Dexteronice. 36:15 That's right. What does that mean? 36:17 What are you doing with that? 36:18 And why, right? 36:19 Yeah, where is the ingredient? 36:21 Where is the dexteronice? 36:22 Okay, well, we're going to start... 36:24 Our recipe starts with three cups of cooked rice 36:25 but there's a little trick to cooking rice, 36:27 especially when we're using whole grain rice. 36:29 We're using brown rice, and the reason why is 36:32 because we've got all that fiber, 36:33 all that nutrition. 36:35 You know what happens with whole grains, 36:36 when we have white rice or white flour like wheat? 36:39 What they do is they strip the husk. 36:41 They stripped the husk anyway, 36:42 but then they take the outer part, 36:44 which is the bran away and then they take the germ, 36:47 which is where all the nutrition is. 36:48 So we're losing the fiber and the bran, 36:50 we're losing the nutrition 36:51 and then we leave just the starchy part, 36:55 which is called the endosperm. 36:56 So what we want to do 36:58 is we want to get that whole rice. 37:00 And so if we're doing the whole grain, 37:02 sometimes we can find that 37:03 it takes a little longer to cook, 37:05 or it might be a little tougher, 37:06 but we have a little trick for that. 37:08 What I do is I take my rice in a regular saute pan 37:11 and I put it in the pan and I toast it dry 37:14 until it browns a little bit and pops a little bit. 37:16 You'll hear a little popping noise. 37:18 This is not only going to make your rice cook quicker, 37:21 but it's going to be softer and fluffier. 37:24 And the other thing is, which is exciting, 37:26 it's kind of easier. 37:27 Wait for it. It's easier to digest. 37:29 It's good for your health. 37:30 Exactly. 37:31 So for that reason, we dexteronice this rice. 37:33 You can see that this brown rice 37:34 is nice and fluffy. 37:36 So I'm going to stick that right in there, 37:38 and we're going to use a little lime 37:41 because this is a cilantro lime rice, right? 37:43 That's right. 37:44 We're going to add some lime juice, some salt. 37:48 Himalayan salt. Yes, and... 37:51 Oop, I'm gonna put the cilantro in next, 37:54 and then we'll have our optional ingredient. 37:57 I have a little olive oil there and I'm going to mix that in. 38:00 At the end, we talked about olive oil not cooking it. 38:03 So you know, the flavor of olive oil is again a good... 38:06 is a delicious flavor and so sometimes I like that 38:08 little bit of moisture. 38:10 And so I'm going to mix this all in. 38:11 That looks so good. 38:13 And I'm going to add... I'm going to add oil, 38:16 you don't have to but I like a little bit, 38:18 just a little bit in that flavor. 38:19 I told you I was Italian so olive oil. 38:22 You don't like to miss out on the olive oil. 38:23 There is very good quality of olive oil, 38:26 which is the cold pressed, right? 38:27 Extra virgin cold pressed. 38:29 Yes, and make sure that container 38:30 is in a dark container, right, dark glass. 38:32 Exactly. 38:34 You know the reason why 38:35 the cold pressed is because they... 38:36 You know they press olives like tons of time, 38:39 30/40 times to get as much oil as they can out of it. 38:42 And so the first press is the most pure, 38:45 delicious olive oil with the best vitamins. 38:47 Do you know the enzymes haven't broken down 38:49 and so we're getting the best quality, 38:51 and the best nutrition. 38:53 Excellent. All right. 38:54 And here we go. 38:55 We're going to just put that in there, 38:57 and this is our nice side dish. 38:59 Yes, nice side dish. 39:01 Got that lime juice in. 39:03 Yes, and its flavors again. 39:05 Just keeping with the theme, you want to, kind of, 39:08 when you're putting this meal together. 39:10 I, kind of, made a whole menu. 39:11 So that you had a whole meal, and that you're getting all, 39:15 you're hitting all the high notes 39:17 of Mexican cuisine, right? 39:18 That's right. 39:20 Plus nowadays, we're doing a lot of food prep, 39:21 so this is something you can prepare for your family, 39:25 you know, before you go to work on, 39:27 you know, prepare for the week. 39:29 So that is a great option. 39:31 All right. 39:33 So that was the cilantro lime brown rice. 39:36 And now, we're going to go to the next recipe. 39:39 What is it? What are we making? 39:40 Okay. 39:42 So our next recipe is refried beans. 40:17 That's right. 40:18 Those are the ingredients for the refried beans. 40:20 Yes, don't be alarmed. 40:22 I know we say we're not going to fry food and all, 40:24 we're not going to use the oil, 40:26 but there's one key ingredient 40:27 that we're going to use and that is... Water. 40:29 Excellent. 40:31 In fact, we're going to get those started now. 40:32 Let's get these onions right in. 40:34 I love to hear that, the sizzle. 40:36 Yes. 40:37 Get those and I'm going to add that water. 40:40 And we're just going to get this started a little bit. 40:43 I mean, put the whole water thing in there. 40:44 Nice. 40:45 And we're just going to soften them. 40:47 And that's really what we're doing 40:48 is just getting because it's going to... 40:50 Get the onion soft. 40:51 Get them nice and soft there. 40:52 Okay. Very good. 40:54 And what I'll do is I'm going to mix our beans now. 40:55 I took these beans and these were whole beans. 40:58 I put them in the food processor. 40:59 I happen to like my refried beans really mushy 41:02 and mashed up, but some people like them a little chunky, 41:05 so I did it halfway. 41:06 That's exactly how I make mine at home. 41:08 Oh, there you go. 41:10 So I'm going to just take this... 41:11 I want to stick this in a bowl real quick 41:12 because I want to add in our seasonings. 41:14 Oh, I see. 41:15 Okay, so these are already pre-cooked beans, nice. 41:18 Yes, these are pre-cooked. 41:19 And then I can mash them up even a little more in the pan. 41:22 But I'm going to take the taco seasoning 41:24 that we have that we made. 41:25 Excellent. 41:26 See, it's multipurpose taco seasoning. 41:28 Yes, I've seen that. 41:29 And we're not putting a ton in there, 41:31 but we're going to add some salt. 41:34 Then let me get this out. 41:36 Yes. 41:37 And we're going to mix that up. 41:39 Actually, you can let... You may mix that up all. 41:41 Keep an eye on it gently. 41:43 Gladly, expert made it work, Chef Carin. 41:46 Yes. 41:48 This is really nice because it's a recipe 41:51 that you can use 41:52 with different ingredients, many ingredients. 41:55 The taco seasoning that we're using in these beans. 41:58 All right, so is that mixed enough? 42:00 Sure, good, that's fine 42:01 because we're going to mix it also in the pan. 42:02 Okay. 42:04 So we're going to take that, 42:05 and once now that our onions are kind of soft in here, 42:07 so we're going to get these in. 42:08 Let me give, so I can use them. 42:10 And we're going to just put that right in our pan here. 42:16 We're going to let these beans heat up. 42:20 And I can actually have the multipurpose 42:22 potato masher in our... 42:25 That's right. 42:27 Here. 42:28 That's right. 42:29 Let's mash it up. 42:31 I use this for tofu. 42:32 I use this for mashed potatoes. 42:33 I use it for beans. 42:35 I use it for many, many things. 42:36 Very good. 42:37 It's one of those things that 42:39 you really can get a lot of use out of. 42:40 And so, you can just mash that up a little bit, and... 42:44 While you're mashing up, I'm cleaning up. 42:46 There you go. 42:48 That's a rule at our house, one cooks and one cleans. 42:51 And Ron always has me cook 42:53 so guess who does a lot of the cleaning? 42:55 Now, I'm trying to get these onions stirred in, 42:57 and I'm just going to... 42:59 I'm heating these beans, 43:00 but remember I'm not using any oil. 43:02 But I am going to get, I can get a light nice little, 43:05 warmth and crispiness actually even on the bottom a little bit 43:09 like a refried bean without even using any oil. 43:13 Now, if you like that again the taste of the oil, 43:16 as an option you can add a little oil, 43:18 but only add it at the end. 43:20 That's right because we're not going to fry this, 43:22 but we sometimes like that texture, 43:24 you know or that flavor. 43:26 So you can do that but if you want it oil free 43:28 and you want it that way... 43:29 That looks marvelous. I love the way those look. 43:31 It's so easy, you know. 43:34 Like I said, simple, simple is my middle name. 43:36 Simple, that's right. 43:37 No, simple is the name of your cookbook, 43:40 Plant-Based Made Simple. 43:44 Very good, so we have the refried beans ready to go. 43:47 And we are... 43:48 Almost ready, I'm going to add a little more water. 43:50 Adding a little bit. 43:51 Just. Okay, we're going to put it all. 43:54 It'll absorb, but I don't, I like it, 43:56 I don't like my beans a little softer 43:58 but you use your judgment as you like. 44:03 So we present to you the idea and you will... 44:06 It's like a laboratory. 44:11 Seriously, that's a great way to say it. 44:13 Okay, so we're going to... 44:15 See and there's my beans, they're done. 44:17 And I'm going to just turn this off and then that's 44:19 when I will add my little bit of oil. 44:21 When the food is done. 44:23 And that is the cold pressed olive oil. 44:24 Olive oil. 44:26 I want to tell you though something about oil 44:27 really quick that I didn't mention before. 44:29 A lot of times people say, "Oh, 44:32 but do you use oil in like baked items 44:34 and things like that?" 44:35 Because they'll say, "Oh you said not to heat the oil." 44:37 The interesting thing is if you use the oil 44:39 in something like a loaf of bread or a cake 44:41 or cookie, right? 44:42 You're using the oil. 44:44 Do you know the moisture of the other foods 44:45 when we keep the oil from, 44:47 you know, going to the smoke point. 44:49 Toxic. Oh, wow. 44:50 Yeah, so that, so it will never get, 44:52 they'll never reach out, so it won't molecularly change 44:54 and it won't have that carcinogen effect. 44:57 So, just so you know. 44:59 So it will not molecularly, did I... 45:02 Molecularly change. 45:03 So it won't become a carcinogen. 45:05 How is that? 45:07 Excellent! 45:08 So you can use it when you're baking in things, 45:10 like you know, sometimes we oil our pan. 45:12 The moisture of that food 45:13 should keep the temperature down enough. 45:15 Excellent. 45:16 But when we have our beans, 45:17 we can stick that right in a little serving bowl here. 45:20 Let me just do it this way. 45:22 Yeah, all right. Go ahead. 45:24 Very nice, so as you can see she's pouring out 45:27 those refried beans with the lime, 45:31 cilantro lime rice. 45:33 Also on the fajita, soy curl fajita we made, salsas. 45:38 Oh, we are in for a treat. 45:40 You're going to surprise your family 45:42 when they come home today. 45:45 One day, try to make these recipes at home. 45:48 We're going to share the contact information 45:50 for our guest Chef Carin later on in the program, 45:53 but we're going to go to our last recipe. 45:55 Yes, I said the last one sadly. 45:57 This hour has gone by too fast. 45:59 How quick, right? 46:00 Yes, but we're going to share the recipe 46:02 for the famous Mexican horchata. 46:05 What do we need? 46:32 Well, this is a very popular drink 46:34 in Mexico, the horchata. 46:36 But it's also famous in Central America 46:40 and South America. 46:42 These are drinks that I was not familiar with growing up, 46:45 but it's great to have this option 46:48 because at the restaurants, 46:49 it's got the dairy, the sugars and et cetera. 46:53 So we're going to present to you 46:55 a healthier, a healthy alternative. 46:58 Now, I want to tell you 46:59 that we should not eat and drink, right? 47:01 No, actually, you don't want to mess up your digestion 47:04 by diluting those acids. 47:06 But this is great to have, I almost... 47:08 because it has a sweetness to it, 47:10 I like it like a dessert almost. 47:11 So we can have it, you know, we can settle 47:13 a little bit after our meal and maybe enjoy that. 47:15 Or even before. 47:16 Sure, why not. 47:18 So we want to wait at least an hour or half hour? 47:20 It's half hour before or an hour after? 47:22 An hour after. 47:23 Very good, thank you so much. 47:24 You're welcome. 47:26 All right, take it away. 47:27 Okay, so we're going to start again with our brown rice. 47:29 So we're going to use that, 47:30 you know, we got a lot of good fiber in there. 47:33 That's right. 47:35 So here we go. 47:36 Okay, let's do that. 47:38 And we have some water. 47:39 Okay. 47:40 You can use five cups of water. 47:42 Five cups of water. 47:44 It seems I'm spilling it a little bit, right quick. 47:47 So at this point, what do we do? 47:50 Keep dumping that? 47:51 We usually pour everything in the blender. Okay. 47:52 Everything in the blender. 47:54 So we also have some coconut sugar. 47:57 Now, I'm using coconut sugar first of all, 47:59 because it's tropical, right? 48:01 It's from the coconut palm, it's like the sap of the palm, 48:03 and it's really like one of the least processed sugars. 48:07 It's a little less sweet than regular sugar. 48:09 It's probably one of the healthy alternatives. 48:11 Nice. 48:12 But if you don't want to use this, 48:13 you can also use dates too. 48:15 Oh, wonderful. 48:16 Put some dates in there, and dates are again high fiber 48:17 and very sweet and a little bit lower glycemic 48:21 than other type of sugars. 48:22 Just make sure it's seeded dates, okay? 48:24 I've seen that happen before. 48:26 If you don't take the pit out of there, 48:27 it sounds like popcorn. 48:29 And it doesn't, it does not grind up 48:30 you will break a tooth. 48:32 So we don't want that to happen. 48:33 I'm using some coriander 48:36 and I'm going to use a little bit 48:37 of cardamom as well. 48:39 This is going to be in place of cinnamon 48:41 because cinnamon is actually a spice 48:43 and we talked about the chilies. 48:44 Well, cinnamon also too has a, 48:47 an adverse effect on our stomach lining. 48:50 So we're going to put that, wait, we're not done yet. 48:52 Oh, here we are. 48:53 The students wants to go ahead of the teacher. 48:55 That's okay. 48:56 And our last thing, I'm using some coconut milk. 48:58 Oh, coconut milk. 49:00 But you could use any plant-based milk you choose. 49:02 Ready... 49:03 Okay, we're going to blend. 49:04 Ready, teacher? 49:06 We're going to blend. 49:07 You can take care of that for me 49:09 because you're over there. 49:10 Yes. Look at this here, ready to go. 49:11 Let's make some noise. 49:13 That's right. 49:43 Alrighty. 49:45 All right, now we're going to strain this 49:46 because sometimes the brown rice will, 49:48 you know, have a little bit of sediment in there. 49:50 So I'm kind of... 49:52 Do you want to pour it? I will, sure. 49:53 Put it through the strainer there 49:54 and I use a spoon to kind of work that through. 49:57 Okay. 49:58 I'm going to pour it out so you guys will... 50:01 I'll try not to spill. 50:02 You're good. 50:08 Do I keep pouring or... 50:09 Oh, yeah, I'm just going to go like this. 50:10 I want to do that kind of. 50:12 Let's see, I'll let that go for a minute 50:14 and we'll just see. 50:15 Sometimes we have a little bit of that rice. 50:17 This is a pretty thin, I mean, very fine strainer there. 50:21 So this is what you do. 50:25 Just in case you don't want it lumpy but it's cooked, 50:28 so that's not like. 50:30 It just makes it a little more... 50:32 That's right, a little more, you know, smooth. 50:36 So they usually just pack up 50:38 the ice and drink it like that instead how... 50:41 Yes, you can pour... 50:42 We're gonna pour this over ice. 50:43 Oh, okay. 50:45 Very good. 50:46 So you already know, 50:48 this is our horchata as we mentioned. 50:53 We're going to come back and we're going to share 50:55 the recipes that we prepared. 50:58 But first we're going to go 50:59 and get the contact information. 51:02 Did you like the recipes that you saw on today's program 51:05 and wants to know more? 51:07 Well, you can contact LIGHT, 51:09 that's Lay Institute for Global Health Training 51:12 at PO Box 58, 51:14 Wildwood, Georgia 30757. 51:18 You can also call them 51:20 at (706) 820-9804. 51:25 That number again is (706) 820-9804. 51:30 You can also visit their website 51:32 at lightingtheworld.org 51:35 That's lightingtheworld.org 51:38 or email them at info@lightingtheworld.org 51:42 That's info@lightingtheworld.org |
Revised 2021-10-21