Participants: Yvonne Lewis (Host), Jeremy Dixon
Series Code: UBR
Program Code: UBR000203A
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00:01 How long does it take you to make a healthy,
00:03 delicious gourmet meal, one hour... maybe two hours? 00:06 stay tuned to meet a man who is hooking it up 00:09 and cooking it up in just 30 minutes. 00:11 My name is Jason Bradley 00:12 and you're watching Urban Report. 00:37 Hello and welcome to Urban Report. 00:39 Dr. Lewis, who is also my mom, 00:41 was on the Set of Cook:30 for Kids 00:44 with Chef/Restaurateur Jeremy Dixon, 00:47 we will begin airing Cook:30 00:49 right here on the Dare to Dream Network 00:52 very, very soon, in the meantime, 00:54 let's take a look at what Jeremy had to say. 00:58 I am so happy today to be sitting on the Set 01:03 with Jeremy Dixon and this Set is: Cook:30. 01:07 Jeremy, welcome to Urban Report! 01:10 Thank you very much, welcome to Cook:30. 01:12 I know... I know... you're doing Cook:30... 01:15 you're doing Cook:30 for Kids, 01:17 it's awesome... really, really. 01:19 Okay, so, some of our Viewers 01:21 may or may not be familiar with you 01:23 so, tell us a little bit about, "Who is Jeremy Dixon?" 01:26 Where did you grow up? 01:28 And I know it's not Brooklyn. 01:31 No, I'm from New Zealand, 01:34 do you know where New Zealand is? 01:35 Tell me... near Australia... near Australia, right? 01:38 A little bitty country near Australia, 01:40 it's about three airplane rides from Australia, 01:41 at the bottom of the world, near Antarctica 01:43 so I've lived there all my life and that's my home country. 01:47 Okay, okay, now, when you came here, 01:51 was this... to 3ABN... 01:53 was this your first time coming to the States or...? 01:56 I've visited the States on business occasionally before, 01:59 but since... up to now I've made... now four trips 02:01 to the USA... to 3ABN... to do the filming... 02:04 it's been lots of filming. 02:06 Wow, so you grew up in New Zealand... 02:07 I grew up in New Zealand... yes. 02:09 Did you grow up in a Christian home? 02:10 No, I actually grew up... my parents were not Christians, 02:13 so I grew up in a... with my "secular home... " so to speak, 02:16 so we absolutely had no religious kind of... 02:18 or Christian kind of upbringing, 02:20 wonderful, wonderful parents, though, 02:22 I had amazing, amazing parents but they just... 02:24 they had come from homes where 02:26 Christianity was kind of shoved down their throats, 02:28 so they were kind of really... 02:31 had a very unpleasant view of it 02:33 so, they kind of... and since they grew up 02:34 they left kind of that... that experience, so... 02:36 It's so sad, right, that many times 02:40 Christianity does get forced 02:43 and instead of people understanding 02:45 and having a relationship with Jesus, 02:47 the rules get really forced on them. 02:50 I know, I see a lot of parents get very tough on their kids 02:52 with... you know... "you must do this... do this... 02:54 do this... " and you kind of got to have that balance 02:56 because they're going to make their own decisions 02:58 at the end of the day and you got to kind of delay them, 03:00 I think, and it's a very hard balance, but... yes. 03:03 Yeah, yeah, so, you weren't in a Christian home, 03:06 but you became a Christian, how? 03:09 That's right... well I went to a High School, 03:10 I went to a secular High School in New Zealand 03:12 and I met a friend there who was an Adventist, 03:14 and we got along really well 03:15 and he invited me to some Youth activities... 03:17 and I really enjoyed them, got to know some new friends 03:20 and while I was there he dragged me along 03:22 to some prophecy seminars and things like that... 03:23 and really enjoyed them and about that time, 03:25 I kind of was thinking... 03:27 you know, "What's the point of life? 03:28 I mean, we just die and it's just blankness 03:30 and there's death and there's nothing and I was like, 03:32 what's the point of life?" 03:33 and so the times I was thinking that... 03:35 I... you know... this great message came along 03:37 all the prophecies of the Bible just came clear, 03:40 so I was like, "Hey, these guys have got it together... " 03:41 and so it really clear message as to what's happening 03:43 in this world I get saved, I live forever, 03:46 and I just signed up, I was sold. 03:48 Oh man! that's beautiful, that's beautiful, 03:50 it's amazing isn't it how the Holy Spirit will woo you 03:54 how He'll work on you because you had begun to think about, 03:57 "What's the meaning of life?" Jeremy: Exactly... 03:59 "Why am I here... like... what?" 04:01 And at that time, your friend invited you 04:04 to Seminars and stuff like that. Jeremy: Yes. 04:07 It's like God just knows what we need... when we need it 04:12 and He knows how to bring us from this point to this point. 04:15 He does... 04:16 But influence is critical... 04:18 and you are using your influence in cooking... 04:21 Jeremy: Yes. 04:23 Yvonne: Tell us about that... tell us about that. 04:26 So, I worked for a... after I finished University... 04:30 I worked for an Adventist company 04:32 in New Zealand called Sanitarium... 04:33 I don't know if you've heard of it or not, it's a... 04:34 it's kind of like the Kellogg's of New Zealand and Australia. 04:36 Yvonne: Oh... okay... 04:37 It's run by the Adventist Church, 04:39 wonderful, wonderful company to work through... for... 04:41 so, I worked for them for about ten years in Marketing roles 04:44 and Executive-type roles and had a lot of fun there. 04:47 Now, were you cooking at that time? 04:49 No, no, I was just doing... kind of marketing stuff 04:50 and business stuff... 04:52 but then I kind of started getting interested in health, 04:54 the Company was a... had a big health focus, 04:57 and I kind of went to a point where I kind of wanted 04:58 a bit more of a reach-out with God, 05:00 kind of, you hear all these... inspired... you know these... 05:02 you read these books of people who did amazing things in life, 05:04 well, I want a life like that... 05:06 so I kind of said, "I want to go and do something risky 05:08 and take the plunge and give it a go... " 05:10 Yes... 05:11 So, basically, probably around about early-2000s, 05:14 I decided to... to quit my job, 05:17 so I already had a good high-paying job with them, 05:19 and I quit that and I opened up a little Cafe in the downtown... 05:22 Downtown Auckland Central. 05:24 What! so wait... wait... wait... wait... 05:26 so, so you're doing marketing... Jeremy: Yup... 05:29 And you do that for like ten years or something... 05:33 and while you're doing that, you start investigating cooking, 05:38 you find little different things... 05:40 That's right, I wasn't a Chef at that stage, 05:41 although my wife and I did go to a Health Retreat in Australia 05:44 that kind of inspired... 05:45 we came back feeling great and wonderful, you know, 05:47 eating lots of healthy plant-based foods, 05:49 drinking water, exercise, getting sleep, 05:51 doing all the basic stuff that we all know about, 05:53 makes a difference to us, 05:56 we're like, "We got to share this with people... " 05:57 in Auckland you just could not find healthy food 06:00 so it's like, "Let's start a healthy food restaurant. " 06:03 Oh, see, that's incredible, so you realized 06:07 how beneficial it was for you to eat like that. 06:12 Jeremy: Definitely. Yvonne: And you thought, 06:13 "Let's help other people to do that... " 06:15 Exactly... so I believe in getting up every morning 06:18 with energy and vitality. 06:19 As a Christian or anyone... getting up... 06:22 dragging yourself out of bed, caffeinating yourself and... 06:25 dragging along... bad mood... you know... 06:28 if you put good, healthy food in your body, 06:30 and follow the natural... the Laws of Health.. 06:33 water, sleep, exercise, all those types of things, 06:36 you feel amazing... 06:37 and why would you not want to live life 06:39 with lots of energy and vitality? 06:41 Absolutely, you know, there are so many people today 06:44 who don't make the connection between nutrition and lifestyle 06:49 and health and energy, so when people are tired and... 06:54 and dragging and all that... 06:56 a lot of times you're not getting enough sleep, 06:58 you're eating too much sugar or whatever 07:00 and you're just dragging... 07:02 so, you went to that health seminar, 07:05 you and your wife, Verity, went to the Health Seminar, 07:08 felt great when you came back and said, 07:11 "We're going to open up our own restaurant" 07:15 and you started cooking then, 07:17 is that when you started cooking? 07:19 No, actually I hired a Chef, so when I started that... 07:20 I hired a Chef... who was going to do the cooking, 07:22 I set all the recipes and the menus 07:24 and the systems behind the place, 07:26 and we started a Cafe, it was very exciting. 07:29 Wow! and so... did... when you first started... 07:31 what were some of the challenges that you faced 07:34 when you first started the Cafe? 07:35 We nearly went bankrupt about three times... 07:37 the first two years were just horrible, 07:39 probably the most terrible experiences in my life, 07:42 and when you sign up for Cafe, 07:43 you actually sign up a lease, 07:45 you're personally guaranteeing a lease, 07:46 of several 100,000 dollars over many years... 07:49 so there are these big financial pressures 07:51 and in hindsight I think I knew it all... but I didn't... 07:53 so it took me about two years 07:56 of actually learning how to run a restaurant, 07:59 because there's lots of things in the Hospitality Industry 08:01 that you don't see in the background 08:03 that you don't know about... 08:04 we had massive financial problems, 08:07 nearly went under... 08:08 it was a huge journey of faith for those two years, 08:11 I was just... beside myself... 08:13 I wanted to quit so many times, but I couldn't 08:16 because prayers took through and I think God... 08:19 well, God has blessed my life and he more... 08:21 kind of gives me wisdom so I searched for wisdom, 08:23 searched for people to help me 08:24 and by doing that... turned things around 08:27 and then developed it to be a very... 08:29 it's now a very successful kind of vegetarian Cafe. 08:32 Yeah, yeah, yeah, so what would you... 08:36 knowing what you know now about opening a restaurant... 08:39 what would you do differently than you did back then? 08:42 Yeah, and a lot of people come to me and ask me, 08:44 "I want to set up my own vegetarian cafe 08:46 or restaurant, what should I do?" 08:48 There are probably two things I'd do... 08:49 number one thing... which I would do if I did it again 08:53 is... I would have actually gone and worked in a Cafe 08:57 for probably six months... even McDonald's 08:59 or some of the unhealthy Cafes, worked in those... 09:02 find out what the goings are and become knowledgeable 09:05 and finding the secrets of the trade 09:07 and how it works in the background, 09:10 and that would have saved me hundreds of thousands of dollars 09:12 endless sleepless nights... 09:14 if I'd just stayed on that for six months beforehand 09:17 but I just wanted to rush and get to it 09:18 and looking back I've got no regrets, 09:19 how I did it... it happened and... 09:21 and I had a huge faith experience so... 09:23 how it happened is... it's fine... 09:24 but my advice to anyone else would be 09:26 to find how it works first 09:28 and then find out where your talents are, 09:29 if you're a front-of-house person 09:31 like a bubbly, multi-tasking person... 09:33 then you need to hire a Chef or an accountant, 09:35 if you're a kitchen person, you might need to hire a bubbly, 09:38 out of front... front-of-house person 09:40 and you just need to make sure not one person runs a restaurant 09:44 you need to have a team of people... 09:45 and a few are going to start... 09:47 you need to know what jobs you're going to do 09:49 and what talents you don't have, 09:51 then you need to get someone else to do those 09:53 and that's probably the main advice there. 09:55 That's good... that's good 09:56 because I was just talking to someone recently about... 09:59 they wanted to go into this whole other field, 10:00 and I said, "Work in it first 10:03 before you try to have your own business in it 10:05 because you don't know the ins and outs. " 10:08 Exactly. 10:09 So, that's what you did... 10:10 that's what you should have done. 10:12 Should have done yes... so I learned the hard way being first 10:16 Yeah, yeah, and so... you... well, I missed this step here, 10:20 I missed a step because we've talked about your wife 10:22 but we didn't talk about how you met your wife 10:25 so, let's go back and talk about that. 10:27 How did you meet your lovely wife, Verity? 10:29 We met in Auckland... we both come from Christchurch 10:32 that's our hometown so that's where we both grew up 10:35 but we didn't cross paths there, not that we know about, 10:38 it wasn't until we both moved to Auckland... 10:40 and we meet through mutual friends 10:42 basically... saw each other and liked each other and met up. 10:46 Was it love at first sight? 10:47 Oh, yes... yes... yea... yes... yeah... 10:49 almost yeah... we had the kind of period 10:51 where we kind of go through and kind of court each other 10:53 and you know... but she's here, a wonderful, wonderful woman 10:56 who has been part of my journey as well, so if it weren't for... 10:59 without her... this whole, exciting adventure 11:02 wouldn't have happened so, it was a turning point. 11:04 And it so important isn't it to have a partner 11:06 who can be in ministry with you, that shares your values 11:10 and... she wanted to eat healthy too and so she did... 11:15 Yeah, together we... we've got that passion on mission. 11:18 Yes, yes, yes... now... tell us about Cook:30... 11:21 what is Cook:30 all about... 11:24 because we're going to show it on Dare to Dream. 11:27 Jeremy: Which is fantastic... it's excellent, it's wonderful. 11:29 Yeah, I know, I'm happy, I'm so happy... you're going to do that 11:31 so, tell us about it, why...? What's different about Cook:30, 11:36 what's different about that 11:37 as opposed to other programs about cooking? 11:39 So, Cook:30 is kind of how I cook at home... 11:42 so, it's basically using my philosophy of... 11:44 kind of nutrition which is using whole foods, 11:48 plant-based foods... so, it's vegetarian, no meat... 11:52 no dairy... we don't use white flour, any processed foods 11:58 we stay away from all those kind of pre-prepared meat 12:00 analogs and things like that... 12:02 so everything is just very natural, whole-food ingredients, 12:04 that's probably the number one thing, 12:05 which is like the food I serve in my Cafes... 12:08 Right... 12:09 And number two being 30 minutes, so basically 30 minutes... 12:11 you're going to cook a complete meal for your family 12:13 but it's multi-tasking... so basically... you might start, 12:17 you put the rice on... the brown rice on... 12:19 get that underway... 12:21 then you might start sautéing some onions for the curry, 12:23 then you might quickly go and make a salad 12:25 and get that done... 12:26 then you might go back... add some more things to the curry 12:29 and get that going again, 12:30 and then you might add another little dish 12:32 will make a hummus in the blender or something like that, 12:34 so it's kind of moving throughout the kitchen, 12:37 coming back to the curry, finishing the salad, 12:39 garnishing off... and bang! 30 minutes 12:40 you've got a meal with all those dishes. 12:44 Wow! so describe a meal.. one whole meal... 12:47 that you can do in 30 minutes, 12:50 I know you were telling us the process, 12:52 now, what... what kinds of meals can you have? 12:54 So that's kind of what we eat at tiny meals... 12:56 if you're at a high-quality restaurant style... 12:57 so, for example, one episode, 12:59 I think the first one is something like a... 13:02 a beautiful Thai pumpkin- spinach-ginger curry, 13:05 so it's got... you know... with tofu in it 13:07 so a really nice delicious curry 13:08 serving on brown rice so cooking up brown rice... 13:11 brown rice is obviously much, much better for you 13:13 than white rice. Yvonne: Absolutely... 13:15 And so I've got that here as well, 13:16 and then you might have like... a broccoli salad, 13:18 some of my salads are really easy 13:20 for example, you might just chop up broccoli, 13:21 steam it and then sprinkle on some... 13:24 some sliced almonds and some cranberries, 13:27 and a little bit of Olive oil, 13:28 that's just a really nice simple salad 13:30 so you don't have to be complicated... 13:31 and then for dessert... 13:33 there might be something like a smoothie 13:34 so, basically, throw some bananas, 13:36 some frozen fruit in the blender 13:38 and add a little bit of almond milk 13:40 and you've got a delicious smoothie, 13:41 so basically, doing all that in a short amount of time... 13:43 and so, multi-tasking, lot of chic tricks 13:46 and also choosing different ingredients you can use 13:49 in a very short time as well. 13:52 Hmmm... that sounds so... so good. 13:55 And it's fast-paced... like... "Oh he needs the clock here... " 13:58 I'm basically, every program, like, I'm just racing for it, 14:01 chopping things, garnishing things, 14:03 looking at the clock to get things finished in that time, 14:06 it's just a real... and it's a real mental challenge to do it 14:08 because you got to actually make the food look good, 14:11 you've got to say things that are intelligent 14:12 and finish the food in that time, 14:14 so it's really fun. 14:15 That's seems like it would be a lot of pressure, 14:18 because you... that... that clock is on 14:20 and you have 30 minutes to get everything done. 14:22 Exactly... well it's actually less because there's... 14:23 these primary breaks and things as well, 14:25 so it's actually in about 25 minutes 14:26 with the actual cooking, so... Yvonne: Wow! 14:28 Yeah, it's a great challenge, I love them. 14:30 But what's great is we need to know... 14:32 this is such a fast-paced Society that we live in 14:35 and when you come home from work, 14:37 you don't want to be slaving over this stove for hours 14:41 trying to make a healthy meal for your family, 14:44 if you can do it in 30 minutes which is, to me... 14:47 what's so appealing... I mean, this is 30 minutes 14:49 and you can have a... a kind of gourmet... 14:52 kind of vegetarian meal there for your family 14:55 so I think that that is incredible. 14:57 And the first time you make it, it may not take 30 minutes 14:59 but you know... try it once... it may take an hour... 15:01 but once you've done it a couple of times, 15:03 you've learned the techniques and recipes, 15:05 you get really quick at some of these things. 15:07 So there's like a process that you go through, 15:10 like it's not just... because one... 15:12 okay, let me just tell you, I am... like not... 15:15 I can cook but... I'm... that's not... 15:19 I cook because I had a family, I had kids, you know, 15:22 I had just had to... 15:23 but now, my kids are grown so... 15:25 so... sometimes I cook, sometimes I don't 15:27 but I'm not great at knowing when to put... like... 15:32 when you're trying to do a bunch of different things, 15:36 what do you... what order... like, what do I do first? 15:40 How do I get this... set up for this and this... 15:43 and it sounds like that's one of the things you teach. 15:46 Yes, and so... part of it is a few things... 15:48 number one is kind of: Prep... 15:49 so we always start with everything laid out on the bench 15:51 getting it cleared... clear... 15:53 sorry "counter... " you guys call it 15:54 like getting everything... getting everything up here 15:56 with the ingredients there but you're thinking... 15:57 always got to be thinking ahead, 15:59 so you know... what's going to take the longest 16:00 and might think, so, brown rice okay... that's a 30-minute cook, 16:04 get that on first, straight away... 16:05 I kind of got some rice and vegetables... 16:07 that's about 20 minutes... 16:09 bang! get them in the oven straight away, so... 16:10 You do frozen vegetables or you do fresh? 16:13 I buy everything... so, for example... 16:15 for example... frozen peas is a really lovely ingredient 16:17 you can just throw it in a curry to give a little bit of 16:19 greenness... a little bit of moisture... 16:21 or salad even... so... 16:22 and things you can leave to the end... like, smoothie... 16:24 you kind of want to do it at the end... just before you serve 16:26 and the salads... you can kind of do anytime, 16:29 so it's just thinking ahead... 16:30 of every ingredient, "What's going to be holding me up?" 16:32 Because the worst thing is getting... just before serving, 16:34 you're like, "Oh, I forgot to put the rice on!" 16:36 I think another 30 minutes before you can eat! 16:38 That's right. 16:39 Whereas if you had that thought 30 minutes before... 16:41 no problem at all... 16:43 so it's just learning and training your mind 16:45 to think ahead... what's coming up. 16:46 That's really good... that's good... 16:48 because somebody like me who is just not 16:51 like the "queen of the kitchen... " 16:53 And it's just so simple, like... 16:55 I actually don't have a Chef degree or anything... 16:58 I've thought about going to Chef School, 17:00 but the more I investigated it, 17:02 all I learn is about matching wines, 17:04 how to cook steaks to different ways 17:07 how to put as much butter and sugar and chocolate 17:09 into desserts as possible using the white flour... 17:11 and there's actually not much use to all this 17:14 so, I've self-trained all my Chefs 17:16 all my different ingredients in my restaurants 17:18 so, I've... I've kind of had more of a practical... 17:19 practical learning to develop my kind of style of cooking. 17:23 That's tremendous though... because, you know, 17:25 you didn't have to go to Chef School, 17:28 but you know a lot of these different techniques 17:30 for healthy plant-based living and that's... 17:33 that's really the best way, anyway. 17:35 Exactly, I'm not a complicated Chef, 17:37 I'm not into baking and stuff my stuff is really simple, 17:39 I think that's why people like the Program 17:41 and my Cookbooks as well is because it's really simple. 17:44 I'm not a 2:00 a. m. thing... I'm like a... 17:47 just throw some things in the pan... 17:48 cook it up... put it on a plate... 17:49 a few little tricks will make it look beautiful, 17:51 it's kind of my style... Yvonne: Yes... 17:52 And people appreciate the easiness 17:54 and the simplicity of the recipes. 17:55 That's why I want to have it on tape... 17:58 because I think people will appreciate it 18:00 because you don't want to have to cook 18:02 for long periods of time and have stuff 18:05 so now, what about... you're doing also 18:07 for our Kids Network at 3ABN... 18:09 you're doing a Kids' Cook:30. 18:12 Jeremy: Yes, that's right. Yvonne: Tell us about that. 18:13 Brenda Walsh asked me to do a Cook:30 for kids 18:15 and I'm like... "Whew cooking with... " 18:17 people have warned me about working with kids before 18:19 but I've... I thought, "I'll give it a go... " 18:21 and we've just finished... finished taping them... 18:24 and that was a... the most incredible adventure, 18:25 so having two or three children in the kitchen with me, 18:28 it was a blast... 18:29 it was the most fun I've ever had... cooking with children, 18:32 and in some stage we've had three children here, 18:35 one is chopping here... one is putting stuff in the blender, 18:37 one is stirring things there, 18:38 I'm getting stuff from the fridge, 18:39 we're just scrambling around the kitchen 18:41 having so much fun... pulling all these meals together 18:43 and it's a... it was a great experience 18:45 and trained... the kids can do it. 18:47 Yeah, yeah, yeah, and that's another thing 18:48 because you can create memories 18:51 in the kitchen with your kids. Jeremy: Exactly. 18:53 So, what kinds of menus did you have for the kids? 18:55 So we decided... we weren't going to just do simple kid food 18:58 so we wanted to make sure to show the children how to do... 19:01 use actual... prepare restaurant-quality meals, 19:03 how to use a sharp knife, 19:05 how to cook on a pan using boiling water, 19:08 actually... we've even dumbed it down to like... 19:11 literally... because we wanted to show them real stuff, 19:14 real ingredients they can use... 19:15 real flavors and things... 19:16 so they can actually get more experience in cooking 19:19 and so, it's a... it's a really, really fun program. 19:22 Ah... that's so good... so make sure you tune into 19:25 Kids' Cook:30... right? Kids' Cook:30... 19:28 on the Kids' Network of 3ABN... 19:30 Yes, yes... 19:31 So, what would you say have been the greatest experiences 19:35 that you've had as far as helping people 19:38 with eating healthy? 19:40 Yeah, I suppose one of the things that really humbles me 19:42 is that... every week I get multiple e-mails from people 19:46 saying, "Look, you just helped me... I've started... 19:49 I've just found your cookbook and our health has improved... " 19:51 "My diabetes has improved... " 19:52 "My family now wants to eat healthy food... " 19:55 so, I'm just in awe of every... 19:58 people call me up crying... saying, 20:00 how eating food has just changed their lives 20:02 in such an amazing way 20:04 and it truly does impact your health and your life, 20:07 I mean, how can we be... if we wake up every morning 20:10 on caffeine and just running around being grumpy, 20:13 how are we going to pick the Word... 20:14 how is God going to use us? 20:16 We're just going to be a drain on Society 20:17 so getting people to eat healthy, they suddenly... 20:20 not do they become healthy and live longer, 20:22 have more energy and vitality, 20:23 but they can start planning, setting goals, 20:25 doing the important things in their lives 20:27 and until you get your health sorted out, 20:29 there's no way you can... you can kind of do those things 20:31 so, it's... it's why I think it's really, really important 20:33 so the feedback I get has just... just been incredible 20:36 and every... every lunch time in my Cafe... 20:38 it's just... queue is at the door... 20:41 and most of the people that come to my restaurants 20:43 or Cafes... let's change the word... 20:45 Yeah... 20:47 Are meat-eaters... 20:48 they're not people that are just super healthy 20:50 or vegetarian... they're just... meat-eaters, 20:53 people appreciate coming in and having healthy food so I've just 20:55 when I look at that and see the queue of people lined up 20:57 for this vegetarian, healthy food, it just... 21:00 it's just awesome... it's just an amazing feeling 21:02 that my little dream can impact people in so many ways. 21:05 Isn't it amazing how God can put a passion 21:09 in your heart for something 21:12 because you weren't even in cooking before. 21:13 Yeah, exactly... exactly. 21:15 It's not like you grew up loving to cook, 21:17 you weren't even cooking before 21:18 and then God put this passion in your heart 21:22 and now... people's lives are being impacted 21:26 as a result of the dream that God has put in your heart. 21:29 I always say the prayer, "God, I want you to use me, 21:31 I want to do something different... " 21:32 I was... enjoying my job, I had a really stable life, 21:34 I'm like, "God, it would have to be something more... " 21:36 I just prayed for Him to lead me into something 21:38 and step by step, He just led me... 21:40 circumstances and before you know it, 21:42 I was in this amazing whirlwind adventure. 21:45 And your cookbook is fabulous, it's beautiful, 21:48 how can people get it? 21:50 Ah, you get it from 3ABN, or buy it on Amazon 21:54 so the ABCs have it... 21:56 so there are lots of... lots of ways you can get it. 21:57 Yvonne: What's it called? So I've got about two series... 21:59 I've got the "Revive Cafe Cookbook" 22:01 so each year in my Cafes, 22:02 we release new recipes and the menu... 22:05 and basically, I do a "Revive Cafe Cookbook" 22:07 then there's also the Cook:30 series, 22:09 which is basically... based on the TV Programs. 22:12 What's been your favorite menu to cook, 22:16 you're favorite... what is your favorite food... 22:20 like... not just... like your dinner? 22:23 What do you do for dinner? 22:24 My favorite dinner... I just love making up a little Stir Fry, 22:27 often I'll come in home and I'll basically get a pan 22:31 and just get some onions and garlic cooking... 22:32 Oh! I love that smell... 22:34 Then I'll think, "Okay, what shall I cook now?" 22:36 that's just my starting point, and I'll add some ginger, 22:38 some Thai curry paste and just some nice vegetables... 22:41 whatever I bought from the veggie shop that day... 22:43 some nice protein like some tofu, 22:45 just some beautiful flavors, some nice wholesome foods 22:48 with fresh vegetables 22:50 and to finish it off, I love a smoothie. 22:52 Oh... 22:53 That's my favorite thing to have as dessert... 22:54 just some frozen fruit from the freezer, 22:56 a banana, a little bit of almond milk, 22:58 you got yourself an instant healthy dessert, 23:00 so that's kind of my go-to combination at home. 23:02 Yeah... yeah... yeah... what about... 23:04 what about your wife, what does she like? 23:05 She likes everything that I cook, 23:07 well, she says she does, anyway... 23:08 Yvonne: Does she cook at home? 23:10 She does, she's a wonderful cook. 23:11 I'm normally trying to get in there, 23:13 trying to get something new for my next cookbook 23:15 so, I kind of take over the kitchen... 23:16 which she loves... no worries, 23:17 she loves to eat, she loves things very fresh, 23:20 so she loves lots of fresh vegetables and things... 23:23 she's always like, "Jeremy, put some more 23:24 fruits and vegetables" she goes to the fridge 23:26 and dredges it... put some broccoli in, 23:27 put some of this as well so... 23:28 that's... I think she's wonderful. 23:30 Ah, that's good, now you have another product 23:33 called... something that I have fallen in love with, 23:37 I have to tell you, I love Frooze Balls... 23:40 tell our Viewers what those are. 23:42 And this is another little adventure that came, 23:44 so I started this Cafe and we made this product called 23:46 "Bliss Balls" which is a fruit and nut ball 23:48 and in the Cafe my staff would put 23:50 fruit and nuts in a food processor, 23:52 you see... much like this one over here, 23:54 and basically blend it up and roll it into little balls 23:57 and so you've got these lovely little... kind of 23:58 you have truffle-type things... fruit and nut balls 24:01 and they sell really well in the Cafe 24:04 but my staff hated rolling them 24:06 and we were breaking all those food processors 24:07 with the hard nuts and I had a friend, 24:09 a pretty good friend who said to me, 24:11 "I can make a machine to make those... " 24:12 so he did... and we started a little company and... 24:16 He made a machine to actually crush the nuts 24:20 that are in there and... 24:21 Yes... so we blend them up first 24:22 and we put them in this little machine that basically 24:24 forms them and presses them 24:26 and all these little balls come out of them, 24:27 it's an amazing little machine. Yvonne: Wow. 24:29 And we started a little company and started selling them 24:31 in some of the health shops, and a couple of years later 24:33 we started selling them to the Super Markets 24:35 and it's now a big selling product in New Zealand 24:37 so, and they come in... you would do a cranberry one, 24:40 a banana one, an apricot... 24:41 an original one and we've now got a peanut butter one 24:44 and they are just amazing little snacks. 24:46 I'll tell you what... the cranberry ones... 24:48 oh my goodness... I'm like... 24:51 you brought some over here and I got to get some samples 24:55 and so... I'm just so hooked on it and so 24:58 Jill brought me... like several of them... 25:00 and I stuffed them in my drawer, 25:02 oh, they are delicious, they are delicious 25:05 and... it's so good to have alternatives 25:08 instead of eating sugar, cane sugar and stuff like that, 25:12 this is sweetened naturally... 25:14 It's just fruit and nuts... blended together, 25:16 it's just a very, very healthy way of having some. 25:17 The dates... you sweeten with dates? 25:19 Yeah, dates is a very sweet product 25:20 we use just dried dates, dried cranberries 25:23 and some... some cashew nuts and almonds. 25:25 It's so good... I think I'm salivating right now. 25:28 What is your vision for... this is a ministry for you... 25:34 what is your vision for your ministry? 25:37 Um... vision... yes... big world vision... 25:39 I'm not sure... I want to just keep... just keep doing stuff, 25:41 I'm already fine doing cookbooks, 25:45 doing these TV Programs and Cafes... 25:47 so I'd love to experiment in Cafes, 25:49 I'd love to offer some help... 25:50 because a lot of people come to me and say 25:52 they want to open a vegetarian restaurant, 25:54 and a lot of people have tried and failed, 25:56 I know how easy it is, it's very... 25:57 it's a very... the Hospitality Industry 25:59 is a very difficult Industry. Yvonne: Hmmm... 26:01 And I need to define this, 26:02 so I'd love to be able to get a model out and franchise it out 26:04 so we get little "Revives" popping up, 26:06 so people can actually fulfill their dream 26:08 of doing kind of a health ministry kind of Cafe, 26:11 but do it without all the financial pressures 26:13 and all the business pressures that come with it 26:15 because there are huge pressures 26:16 so I'd love to somehow be able to... expand the influence 26:19 and get people to be more involved in this, 26:21 so that's kind of my project coming up. 26:23 So, would you do... like a mentoring program 26:26 where you're helping people to develop... 26:28 Something like that... yeah... 26:30 or some kind of a franchise-type agreement 26:32 where people kind of... they get recipes and all the instructions 26:34 and they set it up and run it... type of thing, so... 26:36 That's wonderful. 26:37 I love to... yeah... because the health ministry is really... 26:40 an important part of what God wants us to look after 26:43 so we have to... empowering other people to do it... 26:46 in a really real way, so... 26:47 Oh, that's so good, that's so good, 26:49 now how long are you going to be in the States? 26:51 I'm here just for three weeks this time 26:53 and then back to New Zealand so... 26:55 I really love to come to the States, it's a great... 26:58 I love being in Thompsonville, 26:59 this is such a lovely, peaceful place here, 27:01 all the corn fields and the soy fields... 27:04 it's just a... lovely peaceful place 27:05 and we love coming over. 27:06 Well, we love having you here 27:08 and we really appreciate all that you do 27:10 because what you're offering is such a blessing 27:14 and you're doing so many different things with it 27:18 and we really appreciate it, so thank you so much. 27:21 Thanks for having me. 27:22 God bless you... Jeffrey: Thanks. 27:24 Yvonne: Yeah... 27:25 I don't know about you 27:28 but I'm looking forward to trying 27:30 some of those delicious gourmet meals. 27:32 There are currently two cookbooks available for purchase 27:34 Cook:30 and Cook:30.2 27:36 both of these cookbooks are the best cookbooks 27:39 that I have ever seen in my life... 27:41 trust me, I am not just saying that. 27:43 The cookbooks come with very vivid pictures 27:46 and step-by-step instructions to help you prepare 27:49 a nutritious and delicious meal in only 30 minutes. 27:52 Well, we've reached the end of another Program, 27:55 join us next time and remember 27:57 it just wouldn't be the same... without you. |
Revised 2016-10-31