Welcome to Cook: 30.
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I'm Jeremy Dixon
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from the Revive cafes
in Auckland, New Zealand,
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and also I wrote the
Revive Cafe Cookbooks.
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And today on Cook: 30,
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I want to share with you
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some great cafe
secrets and techniques
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so you can make delicious
healthy meals in your home.
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Having lots of energy
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and vitality in
life is really important.
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And to have that
you must make sure
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you are putting great
whole foods in your body
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and Cook: 30 food
is all just about that.
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We're gonna be using
lots of great protein sources
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like beans,
chickpeas, lentils and nuts.
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We're gonna be
using whole grains
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like quinoa and brown rice,
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fresh produced and
tying it all together
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with delicious
international herbs and spices.
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And the best part
about Cook: 30 food,
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is you do not
have to spend hours
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slaving away in the kitchen.
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In the next 30 minutes
I'm gonna share with you
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how you can make a delicious,
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nutritious meal for your
family that would taste amazing.
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On the menu today we have
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a delicious corn
and sweet potato chowder
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served on freshly
cooked brown rice,
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the famous Revive 4C salad
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which has cashews,
coriander, coconut and carrot.
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We have a great broccoli
dish with cheesy cashew sauce,
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and to top it off, a refreshing
lime and lemon spritzer.
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And the first place to start
is the item that's gonna take
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the longest to cook.
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And today it's
gonna be the brown rice.
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And we want to get that
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on the stove
really, really quickly.
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A lot of people are
scared of brown rice
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'cause they think it's too tough
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and it takes long to cook.
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But here is a great
guaranteed recipe every time.
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And one of those
secrets is to use whole grain--
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a long grained brown rice
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'cause it cooks slightly quicker
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and the recipe is two to one.
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So you want two
cups of brown rice.
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I'm gonna add two
cups of boiling water.
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So earlier I turned the
jug on so it was nice and hot.
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This is gonna save us a couple
of minutes in cooking time.
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So it's two to one
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so we are doing
four cups of water
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to two cups to
one two cups of rice.
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And of course, this
just change that ratio
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depending upon
what you're cooking.
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And this may be
more than you need
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but brown rice is a
great thing to have in a fridge
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if you want to cook
or stir fry the next day.
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So that be good to
cook little bit extra
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than you think you'll need.
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So we've turned that on high,
and when that comes to boil,
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we just gonna
let it turn it down
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and let it
simmer really quietly.
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Now care to cooking
brown rice, number one, lid on.
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We are using the
absorption method
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and number two, don't stir it.
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It does a little
steam holes to create on
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let it cook the rice properly.
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If you start stirring it,
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you're gonna
destroy those steam holes.
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So when it starts to boil,
we're just gonna turn it down
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and it will take
around about 20 to 25 minutes.
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Now we're gonna start the
corn and sweet potato chowder.
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And the chowder is
often thought of it as a soup
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but in Revive we
serve it over rice
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as a main meal with chickpea
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so it's actually
a delicious meal.
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So don't just put up
in the soup category.
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Now any good kind of chowder
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or curry starts with
some nice fresh onions.
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So we're gonna chop these
up and put them in the pan.
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And the hardest
part of that onions
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is cheering in the skin off
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just so much
time consuming part.
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So put those in a pan.
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I've got a lovely cast
iron pot that I'm using today
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and these are just the
beautiful to cook with.
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They just hold a such
a great consistent heat
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and they are really
present well as well.
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So I'm gonna turn on high
just to get it up to heat.
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Put these onions in.
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We're gonna throw
in a tablespoon of oil.
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And also the one that goes well
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at the beginning of
the dish is some garlic.
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So let's get two
lovely big cloves of garlic.
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Straighten the
garlic press, skin and all
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and we just
squeeze them in like this.
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Here we go.
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And we're also gonna add
in today some chili puree
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so this just needs
just a little bit of heat.
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You could use fresh
chilies if you have them.
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But you get some really
nice purees in the supermarket.
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Just a little bit dash of this,
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just a
tablespoon of chili puree.
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Just add just a
little bit of heat,
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leave that if
you don't like heat,
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add more in if
you like more heat.
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We're also gonna
add a red onion in.
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And this is
primarily for extra sweetness
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but also red onion does
adds amazing color to dishes.
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So again, we're
gonna chop this up
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and we're gonna
make this root dice
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really, really thickly so
it's just big, big chunks.
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If we made it too small,
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it will just kind of dissolve in
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and you lose the whole
purpleness of the dish.
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So take the skin off.
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And then just into-just
big, big chunks like that
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and they can happily
mingle with the white onions.
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And we're also gonna add an
ingredient some ground thyme
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and thyme just goes
really nicely with corn
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so just a pack-- just
some of the super markets.
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And one
teaspoon of ground thyme.
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We can use whole
thyme if you want.
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It just creates a
nice underlined flavor
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that goes really well
with these ingredients.
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Just give it a stir up,
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we turn the heat
down to about half
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and we're just gonna
let that mingle there
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and let those
onions go nice and soft.
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We should take about
probably about five minutes.
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In the mean time you can see
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that rice is
bubbling away nicely
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so we're gonna leave,
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turn that right down to
the lowest heating we can
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and make sure it doesn't burn
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and better if we just
keep cooking there happily.
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So we made a good
start for our Cook: 30 meal.
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The rice is away in bubbling.
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We can forget about that,
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the onions are
on for the chowder.
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So now we can make the 4C Salad.
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This is made up of carrot,
cashew, coriander and coconut.
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And the secret to this
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is pre-roasting all
those yummy ingredients.
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So first we're
gonna add into a bowl
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half a cup of coconut
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and you want to get
that shredded style coconut,
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the ones that
have got the very--
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kind of long stringy bits.
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And it's really how fun
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to find coconut
without sugar in it.
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So make sure you get
the unsweetened coconut.
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Some of those are
just loaded with sugar.
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We're gonna add
some cashew nuts.
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And we've got one
cup of cashew nuts
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we're gonna throw in here.
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We're gonna put in
some ground coriander
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and coriander is
a nice sweet spice.
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So we've got two
teaspoons of coriander.
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And then we're gonna just
add two tablespoons of oil.
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This is kind of a nut base
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that we're gonna
bake in the oven.
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So give it a quick stir around.
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Just to mix it up so
that oil coats all the nuts.
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And we're just gonna
put on to a baking tray,
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mingled around,
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so it cooks evenly
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and we're just
gonna fry that in the oven
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and we're at
about 300 A°F/150A°C
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and then it will take around
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about 10 to 15 minutes for
those nuts and that coconut
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to kind of just cook beautifully
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and it will just smell
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and it just add such a great
aromatic flavor to the salad.
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Now let's look up the
onions in the chowder,
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are coming on nicely.
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Look that I lovely
and soft and delicious.
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They just smell amazing.
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You can really smell
that thyme coming out there.
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So we're gonna
add some potatoes.
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We can add this one large potato
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or three small ones.
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I couldn't find
any large potatoes.
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So we're gonna
chop these up into cubes
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and we want to chop
them reasonably fine
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but we're gonna
be blending it later
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so we're gonna
be mashing it later.
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So we don't have to be too fussy
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on the shape and
size of it at all.
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We just want to make sure
it cooks reasonably quickly.
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Now put these in.
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And we've got
some sweet potatoes.
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Sweet potato is just amazing.
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They call them
kumara in New Zealand
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where I come from.
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I'm the sweet potato lover.
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Just make sure to get
those little ends of them.
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And again, just chop them
up and put them in the pot.
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People just love this
beautiful orange color.
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Here we go, into the pot.
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We've got some
water left in the kettle.
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So I'm gonna add
some boiling water.
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And we want around about
four cups which is a quart.
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I'm gonna pour that in
and again using boiling water
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really speeds up
the cooking process.
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Just give it a
little stir around.
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This will take probably about
five or ten minutes to cook
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till they are
soft enough to mash.
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So turn that heat up,
get that cranking away.
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When it starts bubbling
we'll turn it down a bit.
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And so these will be lovely hot
00:10:01.20\00:10:03.13
and ready to
mash some time soon.
00:10:03.16\00:10:04.77
Now that our critical
cooking jobs are out of the way
00:10:07.60\00:10:10.31
we can just take some
time and we can do the drink.
00:10:10.34\00:10:12.87
I've got a really delicious
lime and lemon spritzer.
00:10:12.91\00:10:16.41
So we're gonna need
some ice from the freezer
00:10:16.44\00:10:19.98
and I'll get some mint.
00:10:20.02\00:10:22.58
And I've got
some sparkling water.
00:10:22.62\00:10:24.65
This is just a
great refreshing drink
00:10:26.45\00:10:28.69
and there is no added
sweetness or anything like that.
00:10:28.72\00:10:30.83
Just a lovely, lovely drink.
00:10:30.86\00:10:32.56
So we're gonna chop
up a lime and a lemon.
00:10:32.59\00:10:35.53
So the first half we're
just going to chop in half
00:10:35.56\00:10:39.33
and just chop into
little moon shapes like this.
00:10:39.37\00:10:44.11
So just into half moons so
that it just look like that.
00:10:44.14\00:10:47.34
And the second
half we're gonna use
00:10:49.68\00:10:51.78
to squeeze the
lemon into the drink.
00:10:51.81\00:10:56.28
So it's quite simple.
00:10:56.32\00:10:57.75
So we're gonna put those in.
00:10:57.79\00:10:59.12
We'll just take the ends off.
00:10:59.15\00:11:00.49
Put this in our carafe jug.
00:11:02.96\00:11:05.93
And we're gonna squeeze
the rest of the lemon juice in,
00:11:05.96\00:11:09.70
catching the pips in my finger.
00:11:09.73\00:11:11.30
And then do the same
thing with the lime, into half,
00:11:17.57\00:11:21.21
half again and cuts
in a little half moons.
00:11:21.24\00:11:24.05
Lime is in. These
actually smell amazing.
00:11:38.43\00:11:41.40
You can't smell them here
but it just smells beautiful,
00:11:41.43\00:11:44.30
this lime and lemon juice.
00:11:44.33\00:11:46.23
Look at that.
00:11:46.27\00:11:48.14
For a little bit extra garnish
and a little bit extra flavor,
00:11:48.17\00:11:50.04
some mint springs so
we'll push that in there.
00:11:50.07\00:11:52.31
And of course, we need to
keep it cold with some ice.
00:11:54.04\00:11:57.05
So we've got some
ice from the freezer.
00:11:57.08\00:12:01.55
Don't add too much
00:12:01.58\00:12:02.92
but just enough to
keep it nice and cool.
00:12:02.95\00:12:07.29
And then we just got
some sparkling water.
00:12:07.32\00:12:09.99
So you can get soda water
00:12:10.03\00:12:11.36
or some kind of sparkling water.
00:12:11.39\00:12:12.73
Most supermarkets have it.
00:12:12.76\00:12:14.40
And give it a-- lift it off
probably won't explode on me.
00:12:14.43\00:12:18.63
And we're just gonna
pour it over that ice
00:12:18.67\00:12:21.84
in that lovely lime juice,
00:12:21.87\00:12:24.61
the mint and the lemon juice,
00:12:24.64\00:12:26.84
we're just mingle with
this beautiful soda water.
00:12:26.88\00:12:32.71
So in about 10 or 15 minutes
or so we have come to drink it,
00:12:32.75\00:12:35.25
it'll be nice and cold
00:12:35.28\00:12:37.02
and just a beautiful
refreshing spritzer drink.
00:12:37.05\00:12:39.99
Look at that.
00:12:40.02\00:12:41.56
So it's ready to go on the table
00:12:41.59\00:12:43.49
and we've got
that out of the way.
00:12:43.53\00:12:45.36
And we're just
going with the next job.
00:12:45.39\00:12:48.50
If you have just
joined us on Cook: 30 today,
00:12:48.53\00:12:51.23
we're preparing a delicious
whole foods meal in 30 minutes.
00:12:51.27\00:12:55.04
On today's menu we
have a delicious corn
00:12:55.07\00:12:57.74
and sweet potato chowder
00:12:57.77\00:12:59.67
and we're serving this
over freshly cooked brown rice.
00:12:59.71\00:13:03.78
We have the
famous Revive 4C salad
00:13:03.81\00:13:06.72
which has cashews,
coriander, coconut and carrot.
00:13:06.75\00:13:11.05
We have some
freshly cooked broccoli
00:13:11.09\00:13:12.82
with an amazing cheesy
cashew sauce drizzled on top
00:13:12.85\00:13:16.59
and to finish,
00:13:16.62\00:13:17.96
a refreshing lime
and lemon spritzer.
00:13:17.99\00:13:21.76
So next job we need to do
is prepare the cheese sauce
00:13:21.80\00:13:25.27
for the broccoli.
00:13:25.30\00:13:26.63
Broccoli by itself
is a great vegetable
00:13:26.67\00:13:28.30
but add a delicious cheesy sauce
00:13:28.34\00:13:30.04
and we've got
something that tastes amazing.
00:13:30.07\00:13:32.14
So this is very, very simple.
00:13:32.17\00:13:34.08
What we're gonna
do is use a blender
00:13:34.11\00:13:36.81
and we're gonna find
some ingredients in here.
00:13:36.85\00:13:38.75
We're gonna put in
a cup of cashew nuts,
00:13:40.08\00:13:42.98
we're gonna put in
00:13:46.49\00:13:47.82
one and a quarter cups of water,
00:13:47.86\00:13:49.19
half a teaspoon of salt,
00:13:55.10\00:13:58.13
we're gonna add some turmeric
00:13:58.17\00:13:59.50
and turmeric will
make this cheesy sauce
00:13:59.53\00:14:00.87
look lovely and yellow,
00:14:00.90\00:14:02.30
so about a
quarter of a teaspoon,
00:14:02.34\00:14:03.74
so just a little dash,
00:14:03.77\00:14:05.17
just to get a
little bit of color.
00:14:05.21\00:14:07.51
And we're gonna use
some arrowrootal corn starch
00:14:07.54\00:14:09.74
and this will
thicken it up nicely.
00:14:09.78\00:14:11.81
So we're gonna add
00:14:11.85\00:14:16.22
a half a teaspoon of
arrowroot or corn flour.
00:14:16.25\00:14:20.09
I think that's all
00:14:20.12\00:14:21.46
and nutritional yeast
flakes is the next ingredient
00:14:21.49\00:14:23.66
and these are just
00:14:23.69\00:14:25.03
a great way of
amping up bit of flavor
00:14:25.06\00:14:26.56
and gives a great cheesy taste.
00:14:26.59\00:14:28.26
So we're gonna
add one tablespoon
00:14:28.30\00:14:30.57
of nutritional yeast flakes.
00:14:30.60\00:14:34.04
Put the blender on and
give it a whirl around.
00:14:34.07\00:14:36.00
Well, let's go over
and I'm just gonna go
00:14:38.37\00:14:39.71
and stir the chowder
00:14:39.74\00:14:41.28
which is happily
mingling away here.
00:14:41.31\00:14:44.51
It's tighter
and the sweet potato
00:14:44.55\00:14:46.82
is starting to
break down nicely.
00:14:46.85\00:14:48.85
Just give a little bit of stir.
00:14:48.88\00:14:50.35
The rice is going well.
00:14:50.39\00:14:52.19
And we get back and
this will be mixed up.
00:14:52.22\00:14:57.93
And pour this into a pan.
00:14:57.96\00:14:59.69
Turn the gas on to quite high.
00:14:59.73\00:15:03.67
And this takes a
very, very short time
00:15:03.70\00:15:05.20
to thicken up.
00:15:05.23\00:15:06.87
Just gonna pour it in
there and you really need it
00:15:06.90\00:15:11.17
give this a blend
around to give it a--
00:15:11.21\00:15:12.77
to make it sure it is
nice and well mixed in.
00:15:12.81\00:15:16.85
So we're gonna mix it
around, we stir it around.
00:15:16.88\00:15:18.68
If you start
with a nice hot pan,
00:15:21.38\00:15:22.72
this should only take
really 30 seconds to a minute
00:15:22.75\00:15:25.32
before it starts to thicken
up really, really nicely.
00:15:25.35\00:15:28.29
So it seems to be
thickening up nicely,
00:15:33.06\00:15:34.70
just keep
stirring, turn the heat up
00:15:37.00\00:15:39.23
and when that's thick
you turn the heat down
00:15:39.27\00:15:40.67
straight away.
00:15:40.70\00:15:42.10
We might come
back to that shortly.
00:15:42.14\00:15:43.64
But meanwhile we
can start the chowder.
00:15:43.67\00:15:45.04
We need to
really get finish this.
00:15:45.07\00:15:46.74
As you can see all the--
the sweet potato and the potato
00:15:46.78\00:15:50.35
really nice and soft.
00:15:50.38\00:15:52.01
So just grab in a
common potato masher.
00:15:52.05\00:15:54.88
I'm just giving this
a bit of a mash through.
00:15:54.92\00:15:57.75
It doesn't take long at all.
00:15:57.79\00:16:00.36
And you don't want to
mash it so it's totally
00:16:00.39\00:16:01.89
pulverized.
00:16:01.92\00:16:03.43
We're gonna keep
some chunks in there
00:16:03.46\00:16:04.79
just to give a kind
of bit of rustic feel.
00:16:04.83\00:16:06.16
It's always nice
when you're eating dishes
00:16:06.19\00:16:07.53
to come across a nice, you know,
00:16:07.56\00:16:09.03
a chunk of sweet
potato rather than
00:16:09.06\00:16:10.77
a totally mashed
up kind of a dish.
00:16:10.80\00:16:13.54
So this is ready to go.
00:16:13.57\00:16:14.90
So we're gonna just
turn that and keep that low.
00:16:14.94\00:16:17.21
And I'm gonna fire in
some fresh ingredients.
00:16:17.24\00:16:18.71
We're gonna put I the
corn, bean corn chowder,
00:16:18.74\00:16:20.44
that's an essential ingredient.
00:16:20.48\00:16:22.24
You can use fresh
corn, frozen corn like
00:16:22.28\00:16:25.15
I'm using now or
you can use canned corn.
00:16:25.18\00:16:27.22
So we want two cups.
00:16:27.25\00:16:29.32
So we're just
gonna put that in there.
00:16:29.35\00:16:31.19
Celery is a great ingredient.
00:16:34.09\00:16:36.12
Often you put
celery at the beginning
00:16:36.16\00:16:37.73
but it loses its shape.
00:16:37.76\00:16:39.46
So for this dish we
want a nice crispy celery
00:16:39.49\00:16:44.07
just kind of keep it green.
00:16:44.10\00:16:45.43
So we just chop
it nice and chunky
00:16:45.47\00:16:47.77
so you can get some nice lovely,
00:16:47.80\00:16:49.20
fresh refreshing
bits of celery in a dish.
00:16:49.24\00:16:51.14
Bell pepper,
these are bit of color
00:16:55.44\00:16:57.31
so nothing like a
bit of red bell pepper
00:16:57.35\00:16:59.21
to give us some great color.
00:16:59.25\00:17:02.65
With the bell pepper
00:17:02.68\00:17:04.02
we just kind of
cut it nice and chunky.
00:17:04.05\00:17:06.22
Not too diced.
00:17:06.25\00:17:08.26
Then again,
when you are cutting,
00:17:08.29\00:17:09.62
try to economize on
the number of cuts you do.
00:17:09.66\00:17:12.99
So you can cut
multiple pieces at once or else
00:17:13.03\00:17:18.13
you'd be here for ten
minutes cutting individual cubes
00:17:18.17\00:17:21.30
which is not conducive to
making a meal in 30 minutes.
00:17:21.34\00:17:23.81
Just turn that up high.
00:17:25.77\00:17:27.11
Chickpea is our
protein source of this meal.
00:17:28.24\00:17:30.78
And we'll open this.
00:17:30.81\00:17:32.15
Again, we can
use frozen chickpeas,
00:17:32.18\00:17:35.18
you can use canned chickpeas...
00:17:35.22\00:17:36.58
frozen, so canned chickpeas
are a great ingredient.
00:17:39.35\00:17:42.32
You want to make sure
you got in your kitchen--
00:17:42.36\00:17:43.69
in your pantry at all times
or even better cook your own,
00:17:43.73\00:17:47.66
freeze them in the freezer.
00:17:47.70\00:17:49.30
So with those we're gonna
add two tablespoons of honey.
00:17:52.73\00:17:57.31
We use honey as a sweetener
for Revive or date puree
00:17:57.34\00:17:59.57
that you can make yourself.
00:17:59.61\00:18:01.88
There's also
great other sweeteners
00:18:01.91\00:18:03.24
around that are healthy
rather than using sugar.
00:18:03.28\00:18:06.08
We're gonna stir that around.
00:18:06.11\00:18:08.82
Oh, we got a
spoon in there already.
00:18:08.85\00:18:11.62
And this corn and
sweet potato chowder
00:18:11.65\00:18:14.59
is nearly finished.
00:18:14.62\00:18:16.93
We don't really want to cook
these ingredients massively.
00:18:16.96\00:18:18.89
We're just gonna
warm them up slightly.
00:18:18.93\00:18:22.10
The cashew sauce
is-- look at that.
00:18:22.13\00:18:25.17
It's getting pretty thick now.
00:18:25.20\00:18:27.10
So it's about the
right consistency,
00:18:27.14\00:18:28.47
you want to pour
over the broccoli
00:18:28.50\00:18:30.47
so we're gonna turn
that off straight away
00:18:30.51\00:18:31.87
and make sure
that it doesn't burn.
00:18:31.91\00:18:34.38
And we just leave
that sitting there just
00:18:34.41\00:18:35.78
so it stays warm
so when we tip it
00:18:35.81\00:18:37.88
over the broccoli
it'll be just nice
00:18:37.91\00:18:40.72
and-just nice and cheesy.
00:18:40.75\00:18:42.38
But then it might dry a little
so you may wanted to stir in,
00:18:42.42\00:18:44.72
just a little bit of
water, just to water it down.
00:18:44.75\00:18:47.62
This is looking
good at this stage.
00:18:47.66\00:18:50.23
Now the final
ingredient is coconut cream.
00:18:50.26\00:18:53.23
And this is
always a great ingredient
00:18:53.26\00:18:54.63
for a chowder or
any kind of dish.
00:18:54.66\00:18:58.30
Alternatively, you can
make your own almond cream
00:18:58.33\00:19:00.54
or cashew cream.
00:19:00.57\00:19:02.04
There's lots of great
healthy kind of creams
00:19:02.07\00:19:03.91
that you can use rather
than trying in, you know,
00:19:03.94\00:19:06.54
dairy cream which would
go on most dishes like this.
00:19:06.57\00:19:10.21
A lot of coconut cream
is-need a bit of stir around.
00:19:10.25\00:19:14.58
So I'm just gonna stir it
in the can and we stir it in.
00:19:14.62\00:19:17.89
This will stir up nicely.
00:19:17.92\00:19:19.75
You want to make sure
00:19:19.79\00:19:21.12
you are adding
this pretty thing last.
00:19:21.16\00:19:22.49
You don't want to boil
the coconut cream in it.
00:19:22.52\00:19:24.79
So it's virtually
the last ingredient
00:19:24.83\00:19:27.80
that we want to put in.
00:19:27.83\00:19:30.63
And stir it through and
within a couple of minutes
00:19:30.67\00:19:33.60
when these
ingredients starts to warm up,
00:19:33.64\00:19:35.70
this dish will
be ready to serve.
00:19:35.74\00:19:37.91
Doesn't need to sit in the
simmer for hours on the end.
00:19:37.94\00:19:41.01
You've got all the flavors,
all main things are cooked.
00:19:41.04\00:19:43.21
And things like
the corn and the celery
00:19:43.24\00:19:45.51
and the bell peppers are crunchy
00:19:45.55\00:19:47.35
so that it keeps
it nice and fresh.
00:19:47.38\00:19:48.72
The meal is
progressing superbly.
00:19:51.29\00:19:53.49
We have the corn
chowder already finished,
00:19:53.52\00:19:55.79
we have the
cheesy sauce finished,
00:19:55.82\00:19:57.93
the rice is underway.
00:19:57.96\00:19:59.29
And it's probably a
couple of minutes left
00:19:59.33\00:20:00.66
for that's ready to go.
00:20:00.70\00:20:02.03
So now we're gonna
quickly finish the 4C salad.
00:20:02.06\00:20:05.10
So the main ingredients
for the 4C salad is carrot.
00:20:05.13\00:20:08.34
So we're gonna have we've
got four large carrot here.
00:20:08.37\00:20:11.07
Just chop off the ends
and probably both ends of this
00:20:11.11\00:20:13.81
little manky bits there.
00:20:13.84\00:20:15.64
I'm just gonna fire
in our food processor.
00:20:15.68\00:20:17.88
So grab a grating blade
and we just gonna put them in
00:20:17.91\00:20:22.08
and I'm gonna
grate them on the core.
00:20:22.12\00:20:24.85
This is fantastic
way to get large volumes
00:20:37.57\00:20:40.34
of any kind of
vegetable into a salad.
00:20:40.37\00:20:42.87
So if you are
cooking for a lot of people,
00:20:42.90\00:20:44.24
always go for a grated salad
00:20:44.27\00:20:46.37
'cause it works out
really, really well.
00:20:46.41\00:20:48.41
Look at that, beautiful carrot.
00:20:48.44\00:20:51.35
So I'm gonna mix
it in the same bowl
00:20:51.38\00:20:53.01
we are gonna serve it in
and that's gonna save dishes
00:20:53.05\00:20:54.65
which is always
a very good thing.
00:20:54.68\00:20:57.75
Just go put that in there
00:20:57.79\00:20:59.79
and now we just
need to mix it up
00:20:59.82\00:21:01.16
with some of the ingredients.
00:21:01.19\00:21:02.59
So I can smell the
coconut, the toast of coconut
00:21:02.62\00:21:04.83
in the oven so
we go and grab that.
00:21:04.86\00:21:06.56
Look at that.
00:21:09.76\00:21:11.10
So all these beautiful
smell of coconut and cashew
00:21:13.97\00:21:17.17
and the
coriander is just amazing.
00:21:17.21\00:21:20.08
So we're gonna mix
it in with the carrot.
00:21:20.11\00:21:24.18
Slide it in there.
00:21:24.21\00:21:25.55
There are just-- these flavors
just go together so well.
00:21:30.45\00:21:33.02
I'm also gonna add
kind of a-we're not gonna
00:21:37.29\00:21:38.63
make dressing up.
00:21:38.66\00:21:40.00
We'll just add some
dressing components.
00:21:40.03\00:21:41.43
Let's get out of my bench.
00:21:41.46\00:21:43.87
I'll go with a juice of a lemon
around about two tablespoons,
00:21:43.90\00:21:49.04
squeeze it through my fingers.
00:21:49.07\00:21:50.41
This just adds
really, really nice bite.
00:21:54.34\00:21:56.41
Two tablespoons of olive oil...
00:22:00.72\00:22:02.35
and two tablespoons of honey...
00:22:09.52\00:22:11.39
and you'd really don't
need salt for the salad
00:22:18.53\00:22:20.60
so you can add it if you like
00:22:20.64\00:22:22.10
but I find it
generally doesn't need it.
00:22:22.14\00:22:23.74
So we just gonna mix it through.
00:22:23.77\00:22:25.11
Just like that,
just a couple of mixes.
00:22:28.28\00:22:30.68
That lemon juice and honey
00:22:30.71\00:22:32.08
and nuts would just
mingle through together.
00:22:32.11\00:22:34.68
I would say I
washed my hands up.
00:22:40.36\00:22:41.69
I prefer to wash my
hands than using gloves.
00:22:41.72\00:22:46.53
So it's almost ready to go.
00:22:46.56\00:22:48.23
So it gonna garnish and now
I just wash my hands quickly.
00:22:48.26\00:22:50.40
And two really great garnishing
00:22:54.50\00:22:56.17
is some black poppy seeds,
00:22:56.20\00:23:01.04
I mean, sorry,
black sesame seeds.
00:23:01.08\00:23:02.41
They give it a great contrast.
00:23:02.44\00:23:04.75
And at the end we're gonna
put on some fresh cilantro.
00:23:04.78\00:23:08.75
This is my favorite herb.
00:23:08.78\00:23:10.62
So we're gonna chop it up
and we're gonna put it on top.
00:23:10.65\00:23:15.09
And cilantro and the coriander
are actually the same thing.
00:23:15.12\00:23:17.76
In America you call
cilantro as the fresh coriander.
00:23:17.79\00:23:22.23
And coriander is the
ground coriander seeds.
00:23:22.26\00:23:23.97
So it's all from
the same vegetable.
00:23:24.00\00:23:25.93
I'm just gonna put it in
the bowl in the meanwhile
00:23:25.97\00:23:28.90
and we garnish it
when it hits the table.
00:23:28.94\00:23:31.24
And it obviously looks--
you want to keep your herbs
00:23:31.27\00:23:33.48
till the end.
00:23:33.51\00:23:34.84
And rest I can-- you
know, I kind of look bit old
00:23:34.88\00:23:36.75
so we'll garnish that
when we get on the table.
00:23:36.78\00:23:41.85
And one other thing that we do
00:23:41.88\00:23:43.22
at the end is cook the broccoli.
00:23:43.25\00:23:44.59
You don't want
to cook it too early
00:23:44.62\00:23:45.95
because it's gonna end up being,
00:23:45.99\00:23:47.32
you know soft mushy.
00:23:47.36\00:23:48.69
That's a very quick process.
So I'm gonna turn the gas on.
00:23:48.72\00:23:52.26
And we're gonna
chop the broccoli up.
00:23:52.29\00:23:54.66
I'll just gonna
put the water on first.
00:23:54.70\00:23:56.16
We've got
boiling water in the jug.
00:23:56.20\00:23:58.43
We're gonna pour this in here.
00:23:58.47\00:23:59.80
So you want boiling water--
00:23:59.83\00:24:03.91
fill that up nice and high.
00:24:03.94\00:24:06.84
So by the time we finish
chopping up the broccoli,
00:24:06.88\00:24:08.54
it'll be bubbling away.
00:24:08.58\00:24:12.41
Just take out the
bottom parts of the broccoli
00:24:12.45\00:24:14.25
and just chop them into a
little bite sized florets.
00:24:14.28\00:24:16.65
You want to make sure
you're not giving people
00:24:16.69\00:24:18.49
things that they gonna have
to, you know, throwing them out.
00:24:18.52\00:24:21.39
So make sure they kind of like
00:24:21.42\00:24:22.76
little, little
bite sized pieces.
00:24:22.79\00:24:25.03
So we just go
through this broccoli,
00:24:25.06\00:24:26.49
we've got two here to do
00:24:26.53\00:24:28.80
and we're doing nice
big plate of fresh broccoli.
00:24:28.83\00:24:31.23
Okay, now we got our
lovely bite sized florets.
00:25:09.27\00:25:11.67
They are ready to
go. Put them on the pot.
00:25:11.71\00:25:14.48
Now these only take around
30 seconds to a minute to cook.
00:25:14.51\00:25:18.21
Now in those ten minutes
making them turn business,
00:25:18.25\00:25:20.65
we want nice fresh broccoli.
00:25:20.68\00:25:23.72
Little bit of stir
around so they are all submerged
00:25:23.75\00:25:27.09
and they'll be
ready in about 30 seconds.
00:25:27.12\00:25:29.92
And while all this cooking,
I want to wash my hands.
00:25:29.96\00:25:32.99
And I think that
our rice is ready to go.
00:25:33.03\00:25:35.90
So let's have a look
here. Looking lovely.
00:25:35.93\00:25:39.20
So as you can see
it's nice and fluffy
00:25:39.23\00:25:41.90
so I just give it a
bit of a stir around.
00:25:41.94\00:25:43.77
If you want to check
if the rice is cooked
00:25:47.04\00:25:48.44
and the water is gone or not
just put your spoon on the edge
00:25:48.48\00:25:51.38
and just give a
little pull back,
00:25:51.41\00:25:53.01
you can see if there is
any water in the bottom.
00:25:53.05\00:25:54.92
But generally
once the water is gone,
00:25:54.95\00:25:57.92
your rice is all ready to go.
00:25:57.95\00:26:01.12
The fluff up, just
gonna pour into this platter.
00:26:01.16\00:26:06.19
Now again, leftover rice
is an amazing thing to have,
00:26:09.33\00:26:13.17
great to stir
fries and lots of things.
00:26:13.20\00:26:16.97
So it's got a big
serving of rice there.
00:26:17.01\00:26:20.28
Looking a bit of
boring on its own.
00:26:20.31\00:26:21.84
I think we just add a
little bit of parsley.
00:26:21.88\00:26:23.31
So we got some
Italian parsley here
00:26:23.35\00:26:26.48
or any parsley
would do for that matter.
00:26:26.51\00:26:29.08
And we just chop up some parsley
00:26:29.12\00:26:32.85
and just garnish it on top
just to give it a little bit of
00:26:32.89\00:26:35.06
extra color and feel.
00:26:35.09\00:26:37.46
I think now the
broccoli is nearly done.
00:26:40.90\00:26:43.50
As you can see
it's lovely in green
00:26:43.53\00:26:46.74
and we're just
gonna drain that shortly
00:26:46.77\00:26:48.10
and prepare it ready
for the cheese sauce.
00:26:48.14\00:26:49.90
And there we have it,
00:26:53.24\00:26:54.58
a delicious meal
in under 30 minutes.
00:26:54.61\00:26:57.18
Today we have a corn
and sweet potato chowder
00:26:57.21\00:26:59.85
garnished with cilantro,
00:26:59.88\00:27:01.45
served over
freshly cooked brown rice.
00:27:01.48\00:27:04.15
We have the amazing
Revive 4C salad with cashews,
00:27:04.19\00:27:07.66
coriander, coconut and carrot.
00:27:07.69\00:27:10.63
We have fresh broccoli
00:27:10.66\00:27:11.99
with the amazing
cheesy cashew sauce
00:27:12.03\00:27:14.53
and the refreshing
lemon and lime spritzer.
00:27:14.56\00:27:18.13
I hope you've enjoyed
our time today on Cook: 30
00:27:18.17\00:27:20.37
and that we had inspired
to create some new meals
00:27:20.40\00:27:22.57
for your family using these
00:27:22.60\00:27:23.94
great new whole
food ingredients.
00:27:23.97\00:27:25.57
See you next time on Cook: 30.
00:27:25.61\00:27:27.81