Welcome to Cook: 30.
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I'm Jeremy Dixon
from the Revive Cafes
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in Auckland, New Zealand.
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And also author of
the Revive Cafe Cookbooks.
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And today, I'm
going to share with you
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some delicious cafe style meals
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that you can cook at home.
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Cook: 30 food is all about
using plant based whole foods.
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We're gonna be
using lots of grains
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like quinoa, and brown rice.
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Protein sources like
beans, nuts and lentils,
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fresh fruits and vegetables
and tying it all together
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with international flavors
and fresh herbs and spices.
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And the best part
about Cook: 30 food
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is you to know
how to spend hours
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slaving away in
the kitchen to make it.
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I'm going to show you
how can make a tasty meal
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for your family
in just 30 minutes.
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And your family will love it.
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On the menu today we
have a spinach, ginger,
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pumpkin and tofu curry,
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served over
freshly cooked quinoa.
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We have a Revive raw
salad with beetroot and mint
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and a corn and pepper fiesta.
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And to finish off a lovely sweet
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and honest pino colada.
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Okay, if you want to
cook meals in a hurry,
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you've got to make
sure you are well prepared.
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They don't happen by accident.
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You want to start with
a nice clear work surface.
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Make sure it's
all clear and clean.
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Chopping board
in a wet tea towel
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to make sure it
doesn't slip, sharp knife.
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We've got two pots on the stove,
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hot and ready to go.
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The jug is
boiled with hot water.
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The oven is on a
350°F or about 180°C.
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And our fridge
and pantry are stalked
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with all the food
we're going to need.
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So let's get started.
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First job is the quinoa.
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So we got a hot pan here, ooh.
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And we're gonna use some quinoa
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and quinoa is a great
nutritious grain to use.
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And a very simple recipe.
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One cup of quinoa
to two cups of water.
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And then you boil in water.
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And this would just
cut down the cooking time.
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When you're cooking
fast, you don't have time
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to sit around
waiting for water to boil.
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Yup, the pan is nice and hot.
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It's a one cup of
quinoa to two cups of water,
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same recipe as rice.
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Two other rules
in cooking quinoa.
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Number one is lid on.
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We use an absorption method
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which means we
want the moistures
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go inside the quinoa,
not evaporate off the top.
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And also you
never want to stir it.
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Little steam beans
will appear in the quinoa
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which actually cook it.
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If we start
stirring it all the time,
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you destroy those steam
beans and inhibit its ability
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to be able to cooked.
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So we got that one, really hot.
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And it's starting to bubble now.
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So when it's bubbling,
you want to turn it down.
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So it's just on
a really low heat.
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Now it should be just bubbling.
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And then it will take
around about 15 minutes to cook.
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It's a really fast
grain. So it's great.
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Okay. Second job is
the butternut pumpkin.
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This is going to
be a great ingredient
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for our curry.
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So I'm gonna cut this in
half, with butter knife-- nut.
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Half has the seeds
in it and half doesn't.
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We're gonna use this.
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Half, for the sake of speed
and use the other half later.
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And we're just going
to chop it up into cubes.
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So cut nice long strips.
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You want to cut it
so it's nice and thin.
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So that it's gonna
cook really quickly.
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Just chopping
lovely slices like that.
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Now we're leaving the skin
on, butternut and most pumpkin
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for that matter, has lovely
soft skin when it's cooked.
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So it's gonna save
time, it's gonna add
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greater quantity to our meal
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and also it means we're
not gonna up to waste any.
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And also the
vitamins and minerals
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that are in it as well.
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So just chop it up like that.
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It goes really lovely
and sweet when it's roasted.
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Here we go. Splash
of oil over the top.
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They are around
about a ten spoon.
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And we're just
gonna mingle that around
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so it's nicely coated.
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Here we go.
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And pop that
straight in the oven.
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Okay, that's second job done.
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Now we're gonna
get the curry on.
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Just check,
we've got nice hot pan.
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So I'm gonna grab a onion.
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This is always a
good way to start,
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oh, it's a bit of a rotten one.
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This one looks better.
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Good way to start a
curry is with an onion,
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lovely sweet base
and deep for flavor.
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So I'm gonna just
chop, take the skin off
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which is the hard part, come on.
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Here we go.
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I'm just gonna slice it up,
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just into
chunks, not super fine.
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We haven't got all day
to make tiny bits of onion
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but just so it's nicely cubed
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and that all
cook up very quickly.
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Splash of oil in the pan.
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I'm using a cast iron pot today.
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These are my favorite.
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We can always
use a stainless steel
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or a non stick fry
pan, anything, you want
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to really we're just
taking the basic pot.
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I love cast iron
'cause they really
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hold it nice to even flavors.
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If you can't get one
make sure you get one.
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Onions on, we're
gonna use some garlic.
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Garlic and onions
are always a good way
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to start little meals.
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So we have two cloves of garlic.
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So I'm gonna garlic press.
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So put the
garlic straight in there
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and we'll squeeze it in.
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Look how fast it is.
It's a time saving trick.
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No while you're mixing, you
really want to add some ginger.
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And I'm gonna use one
of these ginger purees.
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You can get it
from the super market.
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It's just ginger
and a little bit of oil.
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So I'll add two
tablespoons of that.
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You can use freshly
chopped ginger if you want.
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But this stuff is excellent.
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Although never use a garlic
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that comes from
supermarkets in those tubes.
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You always make sure
that garlic is nice and fresh.
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There's
something about those tubes
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that doesn't
really work with garlic.
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But the ginger is
perfectly acceptable.
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So it's well underway.
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We've got a great
start on our meal.
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I've got a really
simple salad that is so quick
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and you're gonna love.
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This is corn and pepper fiesta.
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I'm gonna start
with two tins of corn.
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This is just whole can of corn.
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I'm just gonna
drain it to start with.
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I mean, you could use corn
from the-- from frozen corn
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if you wanted to or even better
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if you had
fresh corn on the cob.
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But most people says
canned corn is excellent.
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And we're just
gonna mix it in the bowl
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that we're gonna serve it from.
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Here is one and there is
two. So many different colors.
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I'm just gonna add lots of
lovely colorful ingredients.
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So I'm gonna start
with the red pepper
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or capsicum depending on
what country you are from.
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And we're just gonna
dice this up really fine,
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just make it into long strips.
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More long strips.
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Don't worry about
if the odd pepper seed
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gets in there.
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Then turn it
around and we're gonna
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cut it through here.
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Try to economize on
your cut as much as you can.
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Lets cut chicken through
the faster than the yellow bean.
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There we go. Lovely color.
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First rule when
cooking in for salads is color.
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So you want to house it
with lots of different colors.
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I'm gonna add some
scallions or spring onions.
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So just line up the
ends, slice them off.
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We'll take some of
the ends here off as well.
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Chop it in half
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and we're gonna
do the same thing,
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just slice through really thin.
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When you're
slicing, make sure your knife
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makes contact with
the board each time
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and you're sliding the
knife through the spring onion.
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And that's way you're gonna
get a really nice clean cut.
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You don't want too many
bits that are joined together.
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Make sure you
make a good contact
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with the board each time.
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Mix nice and as
well. Beautiful colors.
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We're gonna use an avocado.
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Avocado is a great
ingredient to eat with salad.
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Just cut it in
half, give it a twist
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and grate the
stone, twist it out,
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get the stone off the side
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and the we're just gonna peel
the skin off and cube it up.
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We can get it off.
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Here we go, one
half and second half,
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just really fun to cube it.
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Just to match the
theme of this dish.
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It's not a chunky salad.
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It's a very fine salad
with a corn and the peppers.
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So try and keep this really fine
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Here we go. It's the avacodo.
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I'm gonna add some lime juice.
So just get lime, two limes.
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Take around about four
tablespoons of lime juice.
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And we just gonna
juice them in this juicer.
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And pour it over.
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This will help the avocado
from going brown as well.
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Just a dash of olive oil,
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a quarter of a teaspoon of salt
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and we're just gonna
mix it through the hands
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and look at
those beautiful colors.
00:10:51.21\00:10:53.68
Now we've
actually made the salad
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in a couple of minutes
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and you know this
is gonna taste good
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with all that lime juice
and all those delicious flavors
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that's gonna just look
like a treat on the table.
00:11:01.52\00:11:04.03
So it's
finished and ready to go.
00:11:04.06\00:11:05.73
There are three spices
that go together really well
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and you want to make sure
you've got them in your pantry.
00:11:16.14\00:11:18.41
And that is these,
turmeric, coriander and cumin.
00:11:18.44\00:11:22.51
They go together really well
and especially, in this curry.
00:11:22.54\00:11:26.72
So we want to give them--
activate a little bit of heat.
00:11:26.75\00:11:29.02
So I want to put a table
spoon of each into the curry.
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You can smell
them straight away.
00:11:35.62\00:11:37.53
You want to make
sure spices do get
00:11:37.56\00:11:38.99
a bit of heat activation.
00:11:39.03\00:11:40.80
They will though work better.
00:11:40.83\00:11:43.03
And turmeric has great
medicinal properties as well.
00:11:43.06\00:11:46.60
So we're just
gonna stir these around,
00:11:46.63\00:11:49.97
just activate that heat.
00:11:50.01\00:11:53.27
So we've got that
beautiful sweet onion
00:11:53.31\00:11:55.74
in there as a base
with the garlic and ginger
00:11:55.78\00:11:57.81
and these three spices.
00:11:57.85\00:12:00.18
You know, it's
gonna taste really great.
00:12:00.22\00:12:03.55
That's all you need,
just a few seconds in there.
00:12:03.59\00:12:05.82
And then we're
gonna add some tomatoes.
00:12:05.85\00:12:11.79
So if we got a big can so
you can use two small cans
00:12:11.83\00:12:14.00
or one big can and
you want to use tomatoes
00:12:14.03\00:12:16.87
that are crushed or a quite,
00:12:16.90\00:12:19.23
got a nice thick
texture like this
00:12:19.27\00:12:21.70
because if it is like
tomato chunks and water,
00:12:21.74\00:12:24.44
you want to make
sure you blend it first
00:12:24.47\00:12:25.81
with stick blender.
00:12:25.84\00:12:27.18
So we're gonna pour that in.
00:12:27.21\00:12:29.91
And mix it around and
our curry is well underway,
00:12:29.94\00:12:35.85
gonna add some
sweetness, so we have honey.
00:12:35.88\00:12:37.42
It's my favorite sweetener.
00:12:37.45\00:12:38.99
You can make up your
own date puree or use agave.
00:12:39.02\00:12:42.66
So two tablespoons of honey,
gonna put in a teaspoon of salt
00:12:42.69\00:12:46.73
and some tofu.
00:12:50.37\00:12:53.10
Now tofu gets a reputation
00:12:53.13\00:12:54.47
for being very bland and boring.
00:12:54.50\00:12:57.87
Now I'm about to
shatter that reputation
00:12:57.91\00:12:59.74
with this beautiful dish.
00:12:59.77\00:13:01.51
But the good thing about
tofu is it sucks out flavors
00:13:01.54\00:13:03.75
really nicely so
just felt like using it.
00:13:03.78\00:13:07.88
So give that a
little bit of stir.
00:13:07.92\00:13:10.79
So just get a firm tofu.
00:13:10.82\00:13:12.15
They are available in
pretty much most supermarkets
00:13:12.19\00:13:13.82
these days.
00:13:13.86\00:13:16.49
And we're just gonna
cube it, drain the water out,
00:13:16.52\00:13:20.73
just into little cubes.
00:13:20.76\00:13:23.73
So just keep the block together
and economize on your cutting.
00:13:23.77\00:13:28.30
Just a little half inch
or one centimeter cubes.
00:13:28.34\00:13:30.54
And I'm gonna
put this in the curry
00:13:35.48\00:13:36.81
and this one just soak up
00:13:36.85\00:13:38.51
all the
beautiful flavors in there.
00:13:38.55\00:13:41.08
Tofu is a great protein source
00:13:41.12\00:13:42.45
you really want a
protein components
00:13:42.48\00:13:44.29
at most meals.
00:13:44.32\00:13:49.09
Look at that.
00:13:49.12\00:13:52.96
So letting this
curry just sit here
00:13:52.99\00:13:54.70
and just mingle
with these flavors
00:13:54.73\00:13:56.20
for the next minutes or so.
00:13:56.23\00:13:58.57
I'm gonna -- at the pumpkin
00:13:58.60\00:14:00.20
butternut pumpkin and some
coconut cream and some spinach.
00:14:00.24\00:14:04.47
So the main work
for this is now done.
00:14:04.51\00:14:06.24
If you just
joined us on Cook: 30,
00:14:11.28\00:14:12.78
we are cooking a delicious
meal in just 30 minutes.
00:14:12.81\00:14:16.62
On the menu
today, we have a spinach,
00:14:16.65\00:14:18.15
ginger, pumpkin and tofu curry.
00:14:18.19\00:14:20.76
And we're serving this
on freshly cooked quinoa.
00:14:20.79\00:14:23.39
We have a Revive raw
salad with beetroot and mint
00:14:24.39\00:14:27.76
and a corn and pepper
fiesta and to finish off,
00:14:27.80\00:14:30.93
a delicious dessert
with honest pino colada.
00:14:30.97\00:14:35.34
Okay, let's make the raw salad.
00:14:35.37\00:14:36.87
And this is probably
the most popular salad
00:14:36.91\00:14:39.14
in my cafes and we
have it on the menu
00:14:39.17\00:14:40.98
virtually all year around.
00:14:41.01\00:14:42.34
It's just delicious.
00:14:42.38\00:14:43.85
So first step, we're
gonna have some raisins
00:14:43.88\00:14:45.85
and what we're go do as raisins
come quite dry genCerally,
00:14:45.88\00:14:49.25
so I just want to
plumping them up a bit.
00:14:49.28\00:14:50.65
Here's a really neat trick.
00:14:50.69\00:14:52.09
So I want a bigger
cup, cup of raisins.
00:14:52.12\00:14:56.12
I'm just gonna put some boiling
or very hot water over them
00:14:56.16\00:15:00.00
and literally in
couple of minutes,
00:15:00.03\00:15:01.36
these will-- turn
from little dry raisins
00:15:01.40\00:15:03.47
to really plump ones so
we can add to our salad.
00:15:03.50\00:15:06.63
So we just put those
aside there for the moment.
00:15:06.67\00:15:08.87
Now when you go get
your food processor,
00:15:11.71\00:15:13.17
you'll probably find in
the back of the cub board,
00:15:13.21\00:15:15.44
there are all these
wonderful little blades
00:15:15.48\00:15:17.15
you have never used before.
00:15:17.18\00:15:19.05
And they come in
grating and slicing blades.
00:15:19.08\00:15:21.08
And this is a grading
blade and you can produce
00:15:21.12\00:15:23.18
huge amounts of
salad in very short time.
00:15:23.22\00:15:26.39
So I've got this grating blade.
This is the biggest setting.
00:15:26.42\00:15:30.56
And we're gonna start
with some beetroot and carrots.
00:15:30.59\00:15:36.93
So these beetroots are
just beautiful vegetables
00:15:36.97\00:15:41.50
and lovely raw.
00:15:41.54\00:15:42.87
If you hadn't had it
raw, you just got to try it.
00:15:42.90\00:15:49.74
So I want around about four cups
00:15:49.78\00:15:51.28
of grated stuff all up.
00:15:51.31\00:15:52.91
Now this one is really clean.
00:15:52.95\00:15:54.28
It doesn't really
need any tidying up.
00:15:54.32\00:15:55.65
This one here.
00:15:55.68\00:15:57.02
There are some rough
bits on them, take them off.
00:15:57.05\00:15:58.39
But in general most of the
skin is generally okay to use.
00:15:58.42\00:16:03.36
So just going to
chop it up to the size
00:16:03.39\00:16:05.63
that's gonna fit in
hole of the food processor.
00:16:05.66\00:16:08.66
And we're just gonna start
00:16:08.70\00:16:10.03
pushing it bit
down, just like that.
00:16:10.07\00:16:16.20
And look at that
beautiful beetroot.
00:16:16.24\00:16:17.91
And literally in
20 seconds, very fast.
00:16:25.71\00:16:28.68
Before we open, we're
gonna get these carrots.
00:16:28.72\00:16:30.95
These carrots look
like they need a peel.
00:16:30.99\00:16:33.19
Usually you get away
with not peeling carrots
00:16:33.22\00:16:35.02
but just
depends on how they look
00:16:35.06\00:16:36.52
and how old they are.
00:16:36.56\00:16:38.69
It's not carrots'
season at the moment.
00:16:38.73\00:16:40.10
Just getting the quick peel.
00:16:43.40\00:16:44.73
We'll just chop the ends off
00:16:53.61\00:16:54.94
and I can join their friends,
beetroot in the food processor.
00:16:59.18\00:17:03.22
And look at
what we have in here.
00:17:14.90\00:17:17.33
You've got the few
bits that kind of missed
00:17:17.37\00:17:18.70
the grating blade.
00:17:18.73\00:17:20.07
But check out
the beautiful texture
00:17:20.10\00:17:23.61
of carrot and beetroot.
00:17:23.64\00:17:26.61
Isn't that beautiful?
00:17:26.64\00:17:27.98
So I'm gonna put into the bowl
that we're gonna serve from.
00:17:28.01\00:17:30.28
Just give it a mix
around while we go,
00:17:30.31\00:17:32.65
take it any bit
sort of floated through.
00:17:32.68\00:17:36.02
Just look at that color.
00:17:36.05\00:17:38.15
It's full of enzymes
and nutrients and flavor.
00:17:38.19\00:17:43.59
It's really beautiful.
00:17:43.63\00:17:46.19
So just give it a
bit of a mix around
00:17:46.23\00:17:47.63
just so it-- smartly mixed,
00:17:47.66\00:17:51.60
pull up any bits.
00:17:51.63\00:17:52.97
And that's pretty
much the bulk of a salad.
00:17:56.00\00:17:59.47
So now-- We want to add some
00:18:02.51\00:18:08.12
sunflower seeds as well.
00:18:08.15\00:18:11.12
Then we'll just mix
this through that gives them
00:18:11.15\00:18:12.49
the lovely bit of crunch.
00:18:12.52\00:18:16.93
And we'll make a
little dressing now.
00:18:16.96\00:18:20.16
So I'm just gonna mix
together some orange juice,
00:18:20.20\00:18:24.00
an orange dressing.
00:18:24.03\00:18:26.07
It goes really
well with these flavors.
00:18:26.10\00:18:29.80
So just gonna squeeze one orange
00:18:29.84\00:18:32.21
and you can use
orange juice if you must
00:18:32.24\00:18:34.71
but there's nothing like juicing
00:18:34.74\00:18:36.18
a fresh orange fruit salad.
00:18:36.21\00:18:38.11
And you can tell
beetroot color goes everywhere.
00:18:43.85\00:18:48.22
Here's the orange.
Gonna juice a lemon.
00:18:48.26\00:18:53.09
Just for a bit of tightness.
00:18:53.13\00:18:55.13
Just to make it
more interesting, zingy.
00:18:55.16\00:19:00.84
Just gonna pour through
my fingers to catch the pips.
00:19:00.87\00:19:03.34
And we're gonna add
a tablespoon of honey,
00:19:09.74\00:19:12.91
just a bit of healthy sweetening
00:19:12.95\00:19:17.55
and a touch of salt.
00:19:17.59\00:19:22.29
Just give this a bit if
a stir-up and that's all.
00:19:22.32\00:19:23.89
It's just a very
simple sweet juicing,
00:19:23.93\00:19:26.70
the lovely orange flavor.
00:19:26.73\00:19:30.63
I also want to
00:19:30.67\00:19:32.00
just put a little
bit of touch of olive oil
00:19:32.03\00:19:33.90
in there as well.
00:19:33.94\00:19:35.27
And then we're gonna
just pour over the salad
00:19:42.58\00:19:44.38
and to finish off
we want some mint.
00:19:49.08\00:19:51.19
And mint is a
lovely-- lovely these flavors--
00:19:51.22\00:19:54.09
so a big handful of mint,
00:19:54.12\00:19:57.03
chop it up, slice
it up, not too thinly.
00:19:57.06\00:20:01.66
This just smells amazing.
00:20:01.70\00:20:03.16
Put it over that
and mix it through
00:20:03.20\00:20:06.37
and that is how
easy the salad is.
00:20:06.40\00:20:08.30
Oh, don't forget these sultanas.
00:20:08.34\00:20:10.51
We'll just drain those.
00:20:10.54\00:20:12.11
And that's it, it's a
lovely plump delicious flavor
00:20:19.01\00:20:24.55
and that's just a
juicy delicious flavor
00:20:24.59\00:20:26.86
and will become one
of your favorite salads
00:20:26.89\00:20:28.89
within a very short time.
00:20:28.92\00:20:30.26
Okay, let's see
how the pumpkins going.
00:20:34.00\00:20:36.70
Look at that. Beautiful.
00:20:36.73\00:20:41.17
So I'm just gonna
check if it's done.
00:20:41.20\00:20:42.90
Yup, nice and soft.
00:20:42.94\00:20:45.14
So we're just gonna
jus put in onto here.
00:20:45.17\00:20:49.74
It's a little bit
stuck but that's okay.
00:20:49.78\00:20:51.25
This is just lovely and soft
00:20:55.48\00:20:58.15
and just goes really,
really well with this curry.
00:20:58.19\00:21:01.96
Okay. And now we
want some spinach.
00:21:07.86\00:21:11.73
So I'm gonna need some
chopped frozen spinach.
00:21:11.77\00:21:14.94
You can use normal spinach
if you want because it's--
00:21:14.97\00:21:18.34
I find that easiest to use.
00:21:18.37\00:21:20.64
Just put this over
here out of the way.
00:21:20.68\00:21:24.68
We just want two
cups of chopped spinach.
00:21:24.71\00:21:30.12
Just pour it in here
00:21:30.15\00:21:31.82
and that'll just
defrost reasonably quickly
00:21:31.85\00:21:34.72
in that lovely hot mix.
00:21:34.76\00:21:37.99
Get rid of that.
Give it a stir around.
00:21:38.03\00:21:42.06
This is my favorite part,
when all the ingredients are in
00:21:42.10\00:21:45.13
and you can stir
the lovely ingredients
00:21:45.17\00:21:47.70
put in together.
00:21:47.74\00:21:49.94
Look at that.
00:21:49.97\00:21:51.34
The spinach will continue
to defrost before we serve.
00:21:54.51\00:21:57.01
So there's no rush
to um, get that cooked.
00:21:57.05\00:22:01.75
And we'll also gonna stir in
a little bit of coconut milk.
00:22:01.78\00:22:04.42
So half a can of coconut milk.
00:22:04.45\00:22:05.99
Just like that, look at that.
00:22:15.30\00:22:16.70
Looking absolutely beautiful.
00:22:20.90\00:22:25.11
So the base with all
those spices and onions
00:22:25.14\00:22:27.51
and garlic and ginger
00:22:27.54\00:22:29.44
combined with a lovely tomatoes,
00:22:29.48\00:22:31.31
honey, tofu, pumpkin
00:22:31.35\00:22:33.95
and the pumpkin will
kind of dissolve them
00:22:33.98\00:22:35.75
and make it creamier as well.
00:22:35.78\00:22:38.22
So to finish with
that, we're just gonna just
00:22:38.25\00:22:39.59
keep the-- keep
boiling for a bit.
00:22:39.62\00:22:41.72
I'm just gonna cut up
cilantro to put on top.
00:22:41.76\00:22:44.19
This is how I keep
my herbs in the fridge,
00:22:44.23\00:22:46.19
just wrap them
in a wet paper towel
00:22:46.23\00:22:48.46
and I'll keep for ages.
00:22:48.50\00:22:51.27
So just kind of
slice some of this
00:22:51.30\00:22:56.10
and that the-- is now
our curry that is ready.
00:22:56.14\00:23:00.11
Looks great. Um,
better finish the quinoa,
00:23:00.14\00:23:03.08
that's all cooked.
00:23:03.11\00:23:06.01
So I'm just
gonna-- just bringing it
00:23:06.05\00:23:07.38
onto to this
platter just like this.
00:23:07.42\00:23:13.19
Just see it's lovely and fluffy
00:23:13.22\00:23:18.99
and this is just a lovely grain
00:23:19.03\00:23:21.06
that's high in protein
and it's just really delicious
00:23:21.10\00:23:24.40
and it cooks really quickly too.
00:23:24.43\00:23:25.77
So if you want a grain
in a hurry, it's great.
00:23:25.80\00:23:28.37
And if you got
some left over here,
00:23:28.40\00:23:29.74
make sure you put on a
plastic container in the fridge
00:23:29.77\00:23:31.54
and have it for
breakfast or you can use it
00:23:31.57\00:23:33.31
to make a stew
or fry another day
00:23:33.34\00:23:34.68
so it's really,
really good to have it,
00:23:34.71\00:23:36.88
you know, the next time.
00:23:36.91\00:23:40.75
And at the top we're just
gonna put some sliced almonds,
00:23:40.78\00:23:42.65
just to make it
look a little bit pretty,
00:23:42.68\00:23:44.02
a little bucket full.
00:23:44.05\00:23:45.39
And just simple though there,
00:23:52.19\00:23:53.53
we don't actually need
to add anything else to it.
00:23:53.56\00:23:54.90
There's a lot of flavor
in the curry to with it.
00:23:54.93\00:23:58.00
Okay, we better
finish with the smoothie.
00:23:58.03\00:24:01.00
The one ingredient
you want in your freezer
00:24:01.04\00:24:02.70
is frozen bananas.
00:24:02.74\00:24:04.67
Now you need to do
this ahead of time.
00:24:04.71\00:24:06.81
And this is just a
great smoothie ingredient.
00:24:06.84\00:24:09.74
So this comes like
this. Put bananas in.
00:24:09.78\00:24:11.75
Take the skins off, chop
them into chunks like that
00:24:11.78\00:24:15.95
and look at how just come apart,
00:24:15.98\00:24:18.85
reasonably free flown.
00:24:18.89\00:24:20.76
So we've got two bananas there.
00:24:20.79\00:24:22.52
We got one can of pineapple,
any kind of pineapples
00:24:22.56\00:24:25.69
would do as long
as it's unsweetened.
00:24:25.73\00:24:28.53
You don't stuff that in syrup.
00:24:28.56\00:24:29.93
You want to make sure
it's sweetened in its own juice
00:24:29.96\00:24:32.63
We got one large can there.
00:24:32.67\00:24:35.37
I'm gonna put the bananas in
00:24:35.40\00:24:37.74
and this will make
the honest pino colada.
00:24:37.77\00:24:41.24
Gonna put a tablespoon of honey.
00:24:41.28\00:24:44.01
Depending on the
bananas and how ripe they were
00:24:44.05\00:24:45.91
when you put them in.
00:24:45.95\00:24:47.28
You may need to
adjust the honey.
00:24:47.32\00:24:49.62
And we're gonna
add just the remained
00:24:49.65\00:24:51.72
of that coconut
cream to give it the,
00:24:51.75\00:24:54.19
well, coconut milk
00:24:54.22\00:24:55.56
to give authentic
pina colada type texture.
00:24:55.59\00:24:59.33
So let's blend this
and see how that goes.
00:24:59.36\00:25:01.76
Okay, that's
looking nice and silky.
00:25:15.18\00:25:20.35
Check that out.
00:25:20.38\00:25:25.02
Beautiful pina--, I can
smell the pineapple from here.
00:25:25.05\00:25:27.46
It's absolutely delicious.
00:25:27.49\00:25:32.46
The pineapple and
coconut cream and the banana
00:25:32.49\00:25:35.46
give it a really nice texture.
00:25:35.50\00:25:38.07
Look at that. Make
sure that they are even.
00:25:38.10\00:25:41.00
Don't want to
short change anyone.
00:25:41.04\00:25:42.80
Here we go.
00:25:42.84\00:25:44.17
Just a sprinkle of
nutmeg over the top,
00:25:44.21\00:25:46.07
just to give it a little
bit of something special.
00:25:46.11\00:25:49.14
And that is finished as well.
00:25:56.32\00:25:59.59
So it's like everything is
done in a lovely 30-minute meal.
00:25:59.62\00:26:05.69
The curry is finished.
00:26:05.73\00:26:07.06
Lovely and warm, healthy quinoa,
00:26:07.10\00:26:09.63
we got the beetroot salad.
00:26:09.66\00:26:11.00
This is an amazing salad.
00:26:11.03\00:26:12.47
And of course, we
have the corn fiesta
00:26:12.50\00:26:14.74
which is absolutely delicious.
00:26:14.77\00:26:16.20
And there you
have delicious meal
00:26:16.24\00:26:17.77
in just 30 minutes.
00:26:17.81\00:26:20.98
Well, ever since I
started using home food,
00:26:21.01\00:26:23.01
plant based
ingredients in my life,
00:26:23.04\00:26:25.25
and eating
healthy and exercising,
00:26:25.28\00:26:27.02
I feel I have so
much energy and vitality.
00:26:27.05\00:26:29.78
And life is just great
when you have those things.
00:26:29.82\00:26:32.35
So I encourage
you to cook healthy
00:26:32.39\00:26:34.39
and not eat the default meals
00:26:34.42\00:26:36.96
that you find in the supermarket
00:26:36.99\00:26:38.33
which is loaded with sugars
00:26:38.36\00:26:39.69
and all these
processed ingredients.
00:26:39.73\00:26:41.20
Try ingredients like this.
00:26:41.23\00:26:42.90
We got the
beautiful spinach, ginger,
00:26:42.93\00:26:45.13
pumpkin, tofu curry on quinoa.
00:26:45.17\00:26:47.94
We have the raw salad
00:26:47.97\00:26:49.30
which is the
favorite of my cafes
00:26:49.34\00:26:51.14
and the corn and
pepper fiesta, delicious food.
00:26:51.17\00:26:53.84
Oh, and don't forget
the honest pino colada
00:26:53.88\00:26:56.18
which you will love.
00:26:56.21\00:26:58.01
Thank you for joining
with me today on Cook: 30.
00:26:58.05\00:27:00.35
And I look forward
to seeing you next time.
00:27:00.38\00:27:03.02