Urban Report

Cook 30 interview

Three Angels Broadcasting Network

Program transcript

Participants: Yvonne Lewis (Host), Jeremy Dixon

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Series Code: UBR

Program Code: UBR000203A


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.


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Revised 2016-10-31