Welcome to Cook:30.
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I'm Jeremy Dixon
from the Revive Cafe
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in Auckland, New Zealand.
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And also I wrote the
Revive Cafe Cookbooks.
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And today, I am
gonna share with you
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a delicious cafe style
meal that you can enjoy at home.
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Cook:30 food is all about
using whole food ingredients.
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We're gonna to be
using plant based proteins,
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whole grains, fresh
fruit and vegetables,
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and wrapping them all together
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with delicious
international herbs and spices.
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And the best part,
it will not take you
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hours slaving away in
the kitchen to make it.
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I am going to show you
in the next 30 minutes,
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how you can
make a delicious meal
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for your family.
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On the menu today,
we have the zoodles,
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which are raw zucchini noodles.
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We're gonna smoother it
with pan fried vegetables
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in a lovely,
creamy alfredo sauce.
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We have parmesan
cheese, which is a great healthy
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parmesan cheese alternative.
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We have a carrot
and parsnip smash,
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and to finish off,
a lovely sweet kiwi,
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banana, and ginger smoothie.
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Let's crack into it.
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But making meals
in a very short time
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does not happen by accident.
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You need to be really
prepared ahead of time.
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And time spent planning
can save a lot of time later.
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We've got a nice
clear work bench here,
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chopping board, sharp knife.
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We've got our pans on
the stove, ready to go.
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The water is in the
kettle and it's boiled.
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And we've got all
the ingredients we need
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and we are ready to start.
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So first job is something
you want to start with a job
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that's gonna take a longest.
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So we're gonna make the
carrot and parsnip smash.
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We're gonna start it anyway.
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So we've got some lovely carrots
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and parsnips here.
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So these are nice good quality,
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so we're not gonna
bother peeling them.
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You don't have to
peel every vegetable
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that comes into your kitchen.
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So I avoid it generally.
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So we're just
gonna to chop it up
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into kind of,
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just sizes of stuff
that gonna cook easily.
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So just anyway you
want to, just chop it up.
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And because we're
gonna be mashing it later,
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so it doesn't have to
be artistically chopped
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or anything, but
it just helps to cook.
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So parsnips and carrots
go really well together.
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This makes a lovely on way
to have some fresh vegetables.
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Here's the parsnip.
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And the carrots,
we'll do the same.
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So around there,
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I've got four
carrots and three parsnips.
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You can also make
this recipe with a pumpkin
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or squash or
other things as well.
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I'm just gonna
economize on my cuts here.
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You don't have to cut
every carrot individually.
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I'm just gonna
pull the ends off.
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They're escaping.
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Come on, guys.
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I'm gonna put it in this pot.
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I'm just gonna boil it
with some boiling water.
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Get all these in here.
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So this will probably take
around about 15 to 20 minutes
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to cook through until
they're nice and soft.
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We're not gonna cook
them totally right through,
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but just enough so
they're soft enough to mash.
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You kind of want a
little bit of texture remaining.
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Boil this water shortly
before so we'll save some time
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by having pre boiled water.
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So often, the first
thing you want to do
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when you get home from work,
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put the jug on, and
get some water boiling,
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'cause you're
gonna need it later.
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And I'm gonna put that on full.
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And as soon that
starts to bubble and boil,
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we're going to
turn it down to low
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so it just kind of
keeps summering there
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and gets those
vegetables nice and soft.
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This alfredo sauces
is really, really nice,
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and it's gonna go with
these lovely vegetables.
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I've got these
great colors here.
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We've got purple, red, yellow,
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orange, and green.
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So color, if there's one
thing you can leave from today
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is lots of
color in your cooking.
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So I am just gonna put
this pan on, nice nonstick pan.
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I am gonna put a touch of
oil in here, just a little bit,
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just to help it not
stick and cook evenly.
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And we're gonna just
make lots of chunky vegetables
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to go with the sauce.
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So we're probably
doing one centimeter
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or half inch cuts,
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just like that, little cubes.
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We want to be able to see
the definition of this onion
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in the finished product.
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So we don't want to cook it
too much or make it too small.
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And of course anything
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you're kind of putting in a pan,
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you generally want
to have some garlic.
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So we'll put in
two cloves of garlic.
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And with the garlic,
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just put it
straight in the garlic press
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without the leaves
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and just squeeze
it through like that.
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And within a second, you've got
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this beautiful
garlicy oniony smell happening
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so it's always a
good start for any dish.
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I can at least put
some of these colors in.
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Now I'm purposely
doing the onion first
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because that's gonna
take the longest to cook.
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Get rid of these seeds.
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So when you prepare
from these types of things,
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it's quite nice to get
rid of all of the items
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that you don't
want, all the stuff
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you're going to put in the bin.
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Arrange on one
side of the board.
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And then...
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you can then go
through and cut all of it.
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Oops! Got a few
seeds left there.
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Having a few seeds is
not the end of the world,
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so just get all these seeds out.
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And now we can
just chop them up.
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Got a little bit
of some blackness
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there so I'll
just get rid of that.
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It's quite
interesting in kitchen lamb,
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which I learned very,
very quickly in my cafes
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is the
importance of preparation.
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And we may call our
salads fresh every day,
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but the work actually
starts the day before.
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So I start my stuff at
about 10am in the morning
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after I finish that day's work.
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They start prepping up
all the salad ingredients
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for the next day.
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So that'll be peeling
pumpkins, chopping potatoes,
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grating coastal ingredients,
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making dressings and sauces.
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And when they leave
at the end of the day,
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they come in the next day,
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and all of their
stuff is kind of,
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all of the hard work
has already been done.
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So every thing is in the fridge,
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so they pull it out,
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they get all the
roasted vegetables
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or the ones that aren't roasted,
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put it in the oven
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and get them underway roasting.
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And then making salad is easy.
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All they're doing
is pretty much pouring
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all these different ingredients
in these nice big buckets,
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mixing it all up
and making salads.
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So preparation is probably
the most important part.
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If they turned up
at 6:00 in the morning
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and nothing was done,
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it would take them a long
time to get all the salads done.
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So we need cooking here,
I think of what you can do.
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And things like chickpeas,
cooking and soaking chickpeas,
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if you're
planning the night before,
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you can soak up your chick peas,
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you can get something cut.
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So based of the
old saying, you know,
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one minute in planning
saves 10 minutes in execution,
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is so true I think in many
parts of life as well in cafes.
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So there's a little kind
of cooking tip for the day.
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So these
capsicum or bell pepper,
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whatever you call
them in your country,
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look at their color,
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they're just gonna be beautiful.
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So the onions first 'cause
that's needs the most cooking.
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And the asparagus
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I'm doing last
because that's gonna
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need the least cooking.
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So the asparagus.
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And if you don't have asparagus,
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you can use
another green vegetable,
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depends on what season it is.
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I am not using, you
would often use a zucchini
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or courgettes in
this kind of a dish.
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But because we're using zucchini
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in the zoodles,
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I don't want to
double up on those things.
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So just chop them
half, break them in half
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or into the
quarter in the woody end,
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which you don't
really want to have,
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we'll break off.
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So we want to
keep the long, kind of,
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nature of the asparagus.
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So we're just gonna chop it
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into kind of finger sized links.
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This will just take
about five may be ten minutes
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just cook around.
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And you want it to be soft.
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You don't want it to be...
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You want it to
be soft, but cracky,
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so just on the edge.
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Look at those colors.
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We've got some
mushrooms here as well.
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And these all cook nicely.
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So we're just
gonna just probably
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about that many
mushrooms I think.
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And I'm just
going to put them into,
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just do them into quarters.
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So they kind of
stick with that chunky
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kind of style of this dish.
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You're gonna slice them out
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probably dissolve into not much.
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So we still have the
mushrooms to have some shape
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'cause mushrooms,
believe it or not,
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are actually full of
water, full of moisture,
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and you want to
cook some of that off
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so they become nice and soft.
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Here you go.
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Doesn't that look beautiful?
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It's relatively high, I'm
going to turn that a little bit
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and give that
about five more minutes.
00:09:49.55\00:09:52.62
So our next job
is the exciting part.
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I am not a big fan
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of having a kitchen
full of endless gadgets
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and trinkets and things.
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So I quite like keeping
things simple with a knife
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and a board and a food processor
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and a blender.
00:10:05.40\00:10:06.74
But there's one little
machine I've discovered of late
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you may be aware of.
00:10:08.77\00:10:10.11
And there is a spiralizer.
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Now these things are
relatively inexpensive.
00:10:12.21\00:10:13.58
I think they're
around about 30 dollars each.
00:10:13.61\00:10:15.58
And they're really cool.
00:10:15.61\00:10:17.51
That makes these really
nice textures out of vegetables
00:10:17.55\00:10:20.98
that you can't
produce with a knife.
00:10:21.02\00:10:22.85
So if there's one little
gadget I can recommend you buy,
00:10:22.88\00:10:24.95
it's a spiralizer.
00:10:24.99\00:10:27.19
So we're gonna make zoodles,
which are zucchini noodles.
00:10:27.22\00:10:31.19
And we're just gonna
put it into this bowl here.
00:10:31.23\00:10:34.86
And this little machine
makes noodles, raw noodles.
00:10:34.90\00:10:37.63
So what you do is
just push that on one end,
00:10:37.67\00:10:41.10
push that on the other end,
make sure you've lined it up
00:10:41.14\00:10:43.00
relatively well.
00:10:43.04\00:10:45.24
And just, you put the blade on.
00:10:45.27\00:10:46.61
The blade has got
a slicing component
00:10:46.64\00:10:49.24
and a component that
makes them into noodles.
00:10:49.28\00:10:52.05
And you just
basically turn it like this.
00:10:52.08\00:10:55.38
And there at the
end comes this amazing
00:10:55.42\00:11:01.46
noodley shaped zucchini pieces.
00:11:01.49\00:11:04.16
They're just gorgeous.
00:11:06.09\00:11:08.16
I mean, look at that.
00:11:08.20\00:11:10.07
So this is basically
like a noodle that's raw.
00:11:10.10\00:11:13.10
And there are a
lot of raw restaurants
00:11:13.13\00:11:14.47
around you and
raw cookbooks that use
00:11:14.50\00:11:19.01
this type of
machine to do the dishes.
00:11:19.04\00:11:21.31
So I've got on the finest,
00:11:21.34\00:11:22.68
you can have a
slightly thicker blade.
00:11:22.71\00:11:24.71
And within a very short time,
00:11:26.98\00:11:28.98
you can get quite a
large amount of zoodles here.
00:11:29.02\00:11:32.75
Let's get rid of these bits here
00:11:32.79\00:11:35.29
and start another one.
00:11:35.32\00:11:36.99
And three of them
should probably be enough.
00:11:37.03\00:11:38.63
So just chop off the ends.
00:11:38.66\00:11:40.73
Make sure it's nice and even.
00:11:40.76\00:11:44.53
This one is too big.
00:11:44.57\00:11:46.60
Cut that before.
00:11:46.63\00:11:49.17
Oops! Oh, no it wasn't.
00:11:49.20\00:11:51.77
Put it in and
give it another wind.
00:11:51.81\00:11:54.34
Look at the beautiful texture.
00:11:57.95\00:11:59.68
You can do this
with butternut pumpkin,
00:11:59.71\00:12:01.58
you can use carrots,
you can use cucumbers,
00:12:01.62\00:12:04.52
there's all these
great cuts you can do.
00:12:04.55\00:12:07.16
So look at that
00:12:07.19\00:12:08.59
beautiful noodley shaped texture
00:12:08.62\00:12:11.43
that's fresh,
and raw, and lovely.
00:12:11.46\00:12:13.80
And they're just gonna soak
up the flavors of the alfredo
00:12:13.83\00:12:16.80
really, really nicely.
00:12:16.83\00:12:19.90
So put some
flavor with the noodles.
00:12:19.93\00:12:23.17
So we could just
serve them just like that,
00:12:23.20\00:12:24.71
but just a little bit of
flavor is really gonna be nice.
00:12:24.74\00:12:27.18
So I'm gonna make
just a little dressing
00:12:27.21\00:12:28.54
to go over them.
00:12:28.58\00:12:29.91
I am gonna use
little bit of chilly paste.
00:12:29.94\00:12:31.75
You can leave that out
if you don't like hot stuff.
00:12:31.78\00:12:33.25
We could use fresh
chilies if you wanted.
00:12:33.28\00:12:35.55
I am gonna use
the juice of a lemon,
00:12:35.58\00:12:38.72
just gonna squeeze
it through my fingers...
00:12:38.75\00:12:41.22
Like that.
00:12:52.37\00:12:54.30
A touch of honey
00:12:54.34\00:12:58.74
and just a touch of salt.
00:12:58.77\00:13:01.74
Just gonna stir it around.
00:13:07.25\00:13:09.02
And I'm gonna just put
that over there like that.
00:13:19.36\00:13:22.36
I'll add a little
bit of olive oil as well.
00:13:22.40\00:13:24.43
So that mix it in
and it'll be fine,
00:13:24.47\00:13:27.10
just a touch,
00:13:27.14\00:13:29.37
don't need much, you just
give a little bit of flavor,
00:13:29.40\00:13:33.64
just a kind of shout out.
00:13:33.68\00:13:35.01
I am not quite a
100 percent flavorless,
00:13:35.04\00:13:37.48
it's just kind of just
boost that lovely raw flavor
00:13:37.51\00:13:40.12
and give me flavor
of that if you want.
00:13:40.15\00:13:41.85
And because we're
serving this on the table
00:13:44.25\00:13:45.59
with something else,
00:13:45.62\00:13:46.96
I'm just gonna add a
little bit of color to it,
00:13:46.99\00:13:49.02
just gonna put couple of,
00:13:49.06\00:13:50.39
just a couple of cherry tomatoes
00:13:50.43\00:13:52.09
just, oops, lost
one of those here.
00:13:52.13\00:13:55.56
Just to make it look
a little bit special.
00:13:55.60\00:13:59.47
It's going everywhere.
00:13:59.50\00:14:01.04
So I'm just gonna half these,
00:14:01.07\00:14:03.81
perhaps quarter the bigger ones.
00:14:03.84\00:14:05.24
Just look at them,
little bit nice and beautiful.
00:14:10.08\00:14:13.31
That's very nice
00:14:17.19\00:14:18.52
when you can buy cherry tomatoes
00:14:18.55\00:14:19.89
that are at different colors.
00:14:19.92\00:14:21.72
And just for
serving, I'll throw up
00:14:25.13\00:14:26.46
a bit of Italian parsley over,
00:14:26.49\00:14:28.26
just to give a
little bit of extra,
00:14:28.30\00:14:32.80
just to put a extra greenness.
00:14:32.83\00:14:34.24
When you're garnishing,
I do want to make sure
00:14:34.27\00:14:35.60
gravity does its work.
00:14:35.64\00:14:36.97
You want to just
kind of drop things in.
00:14:37.01\00:14:38.64
It's quite nice
to cluster things
00:14:38.67\00:14:40.01
in the middle of the dish.
00:14:40.04\00:14:41.38
There are few little
things sprinkle around the side.
00:14:41.41\00:14:43.95
So that is ready to go.
00:14:43.98\00:14:46.68
So let's see how
these vegetables are going.
00:14:46.72\00:14:49.28
They are coming
along nicely, caramelizing.
00:14:49.32\00:14:51.09
Oops, lost a bit of onion here.
00:14:51.12\00:14:54.92
So I think
these are nearly cook,
00:14:54.96\00:14:56.52
they're kind of caramelizing
a bit on the bottom.
00:14:56.56\00:15:00.26
So I'm just gonna turn it
down, they are pretty much
00:15:00.30\00:15:02.96
almost done.
00:15:03.00\00:15:04.33
And as you can see
they're still whole
00:15:08.00\00:15:09.50
and still a crunch to them
00:15:09.54\00:15:11.04
but they're kind of
that cooked as well.
00:15:11.07\00:15:12.57
So it's kind of give
me that really fine line
00:15:12.61\00:15:14.38
between being raw and
being too soggy so that's,
00:15:14.41\00:15:18.55
they're just ready to go.
00:15:18.58\00:15:20.12
So let's makes
the alfredo sauce.
00:15:20.15\00:15:22.25
So then we use
our friendly blender
00:15:22.28\00:15:24.65
and this is a tofu based sauce.
00:15:24.69\00:15:27.16
You probably won't
guess it so don't tell anyone
00:15:27.19\00:15:28.76
if they don't like
tofu but actually it tastes
00:15:28.79\00:15:30.19
really lovely.
00:15:30.23\00:15:31.66
So I'm just gonna just get
the moisture out of our tofu
00:15:31.69\00:15:37.50
and...
00:15:37.53\00:15:40.54
put it in the blender.
00:15:40.57\00:15:42.74
So we need
around about 300 grams,
00:15:42.77\00:15:44.27
this pack is around about 500.
00:15:44.31\00:15:46.17
So we just gonna use about
00:15:46.21\00:15:48.71
that much that should be enough.
00:15:48.74\00:15:51.88
We're going to
throw in some soy milk.
00:15:51.91\00:15:54.28
We can use any milk you
want so around about a cup.
00:15:54.32\00:15:56.89
Oops helps if
you take the lid off.
00:15:56.92\00:16:00.76
It's around about a cup.
00:16:03.22\00:16:05.93
And nutritional yeast flakes
is what gives us is kind of
00:16:05.96\00:16:08.40
really nice cheesy flavor,
00:16:08.43\00:16:10.43
so that you can buy
this in most health stores.
00:16:10.47\00:16:12.47
So we're gonna
use two tablespoons.
00:16:12.50\00:16:14.24
One, two.
00:16:14.27\00:16:15.64
I'm gonna add
just a touch of salt.
00:16:18.41\00:16:21.88
And little bit of
honey for sweetening
00:16:21.91\00:16:27.15
and I am gonna add
some garlic as well.
00:16:27.18\00:16:30.55
So I'll throw in
two cloves of garlic,
00:16:30.59\00:16:36.59
same garlic press,
squeeze it through.
00:16:36.62\00:16:39.93
Oops they went everywhere.
00:16:39.96\00:16:42.66
And this is really nice
00:16:42.70\00:16:44.03
for the bit of a
squeeze of ginger.
00:16:44.07\00:16:45.97
So just put about probably
a tablespoon of ginger puree,
00:16:46.00\00:16:48.57
you put some whole
ginger in if you wanted.
00:16:48.60\00:16:52.27
And this is the sauce,
00:16:52.31\00:16:54.48
this is the dressing so
we just gonna blended it up.
00:16:54.51\00:16:56.81
But it won't take long.
00:16:56.85\00:16:58.18
And it's a nice
consistency there.
00:17:14.16\00:17:16.53
And what we're gonna do is
00:17:16.56\00:17:17.90
just pour over these vegetables.
00:17:17.93\00:17:19.27
So these are cooked,
you're gonna make sure
00:17:19.30\00:17:20.64
they're soft and ready to go
00:17:20.67\00:17:22.00
because once you
had the dressing,
00:17:22.04\00:17:23.37
you're not gonna have
a lot of cooking ability
00:17:23.41\00:17:25.77
once you got creamiest.
00:17:25.81\00:17:27.14
Once you kind of added
your creaminess to dish,
00:17:27.18\00:17:28.71
you don't want to add anymore.
00:17:28.74\00:17:31.28
You don't want to
really cook it much.
00:17:33.35\00:17:35.98
So I'm gonna throw there on.
00:17:36.02\00:17:37.49
And we just need to
basically cook a little bit,
00:17:39.65\00:17:41.79
just to warm up, but
effectively it is all done.
00:17:41.82\00:17:47.10
So look at that, you
know that's gonna taste good,
00:17:47.13\00:17:48.80
it's nice and
creamy, nice and thick.
00:17:48.83\00:17:52.17
And because you've got
the nutritional yeast flakes,
00:17:52.20\00:17:53.84
they're kind of masks,
they're kind of soy flavor
00:17:53.87\00:17:56.07
the tofu so ends
up being a nice sauce.
00:17:56.10\00:17:58.24
So basically sit
on the table like this
00:17:58.27\00:18:00.81
with a bit of
garnish and pour that over,
00:18:00.84\00:18:03.65
people kind of
poured over the zoodles
00:18:03.68\00:18:05.45
depending upon how much
they want, looking lovely.
00:18:05.48\00:18:08.45
If you just join us on Cook:30,
00:18:10.79\00:18:12.75
we are making zoodles,
which are raw zucchini noodles.
00:18:12.79\00:18:17.06
We're gonna smother
with pan fried vegetables
00:18:17.09\00:18:19.23
in a lovely
creamy alfredo sauce.
00:18:19.26\00:18:22.16
We also have parmesan cheese
00:18:22.20\00:18:23.73
which is a great
parmesan cheese alternative,
00:18:23.77\00:18:26.13
and a carrot and parsnip smash.
00:18:26.17\00:18:29.40
And to finish
off something sweet,
00:18:29.44\00:18:31.37
a kiwi, banana
and ginger smoothie.
00:18:31.41\00:18:36.04
These parmesan cheese
is a really nice addition
00:18:36.08\00:18:37.81
to anything pasta or
any kind of thing saucy
00:18:37.85\00:18:40.35
and it's just really healthy.
00:18:40.38\00:18:42.08
So the recipe for
this is very variable
00:18:42.12\00:18:43.85
but I generally do
one cup of cashew nuts.
00:18:43.89\00:18:46.92
You can do raw
00:18:46.96\00:18:48.66
or roasted if you want
00:18:48.69\00:18:52.29
and two tablespoons of
nutritional yeast flakes
00:18:52.33\00:18:56.40
which is a nice
salty kind of a flavor.
00:18:56.43\00:18:58.47
I'm just gonna blend
it very, very quickly,
00:18:58.50\00:19:03.54
that's all we need
just enough to get it going.
00:19:03.57\00:19:06.61
And you got
this really nice fine
00:19:06.64\00:19:09.01
generally textured.
00:19:09.04\00:19:11.31
There are few bit of
crunchy bits in there.
00:19:11.35\00:19:13.31
This nice kind of lovely
cashew nutritional yeast dust.
00:19:13.35\00:19:18.35
There you go.
00:19:18.39\00:19:19.72
It's quite nice having a
few little bit chunky bits in it
00:19:19.75\00:19:21.12
to make it
interesting or you can blend it
00:19:21.16\00:19:22.62
slightly more
and don't have them.
00:19:22.66\00:19:25.03
So we gonna add
that on the table.
00:19:25.06\00:19:26.39
Oops, something
is jumped in there.
00:19:26.43\00:19:27.80
I'm just
sprinkling it over our meal.
00:19:27.83\00:19:30.77
Now the job done.
00:19:30.80\00:19:32.60
So next, we're
gonna do the smash.
00:19:32.63\00:19:35.40
So I think these are ready.
00:19:35.44\00:19:36.81
So just gonna
have a look at these.
00:19:36.84\00:19:39.47
Yup, they are nice and soft.
00:19:39.51\00:19:41.61
The parsnip is, the carrot
is little bit, little bit,
00:19:41.64\00:19:43.88
not 100 percent
soft but it'll be fine.
00:19:43.91\00:19:46.01
It's quite nice that everything
not entirely cooked to depth.
00:19:46.05\00:19:50.99
So we just gonna
drain this in the sink
00:19:51.02\00:19:54.16
and get the water out.
00:19:54.19\00:19:55.52
So get most of it out.
00:20:02.83\00:20:04.97
And same on
dishes we're gonna mix
00:20:05.00\00:20:07.27
this in this pot that
we've actually cooked it in.
00:20:07.30\00:20:10.11
Here we go,
00:20:10.14\00:20:11.47
so we're gonna add half
cup of milk of your choice.
00:20:11.51\00:20:16.24
I'm using soy milk here.
00:20:16.28\00:20:17.61
We're gonna be adding
some teaspoon of nutmeg,
00:20:17.65\00:20:20.55
and this just gives a
lovely little bit of flavor.
00:20:20.58\00:20:24.82
About half a teaspoon of salt.
00:20:24.85\00:20:26.69
And the good
ingredient to make it lovely
00:20:29.36\00:20:31.99
and colorful is
some Italian parsley.
00:20:32.03\00:20:35.10
So I keep it in my fridge in
these lovely wet paper towels.
00:20:35.13\00:20:37.30
It's a lovely way
of keeping your herb.
00:20:37.33\00:20:39.13
So I'm gonna slice them
off the top to reasonably big
00:20:39.17\00:20:42.20
and I'm gonna use
this for garnish later,
00:20:42.24\00:20:43.64
that's kind of the
best part of the herb.
00:20:43.67\00:20:45.51
And the rest of them, I'm
just gonna slice randomly finely
00:20:45.54\00:20:51.48
and mix it through, then
we get a really fresh flavor.
00:20:51.51\00:20:56.02
I just get a,
00:20:56.05\00:20:57.59
any kind of a potato masher.
00:20:57.62\00:21:02.42
I'm just gonna mash this all up.
00:21:02.46\00:21:04.03
So it comes up nicely mashed.
00:21:04.06\00:21:05.39
Now we don't want this to
be a 100 percent pureed mash.
00:21:05.43\00:21:10.07
We want to mostly,
00:21:10.10\00:21:11.43
just kind of a smash not a mash,
00:21:11.47\00:21:13.23
so we want to
have a few chunky bits,
00:21:13.27\00:21:15.04
so don't be scared to
leave a few bits of kind of
00:21:15.07\00:21:17.91
half mashed carrot in there.
00:21:17.94\00:21:19.77
This is probably kind
of the texture we want.
00:21:19.81\00:21:22.84
We want it enough so
just it's kind of having
00:21:22.88\00:21:24.28
a nice soft texture.
00:21:24.31\00:21:27.58
Mix with the nutmeg
with that hot vegetables
00:21:27.62\00:21:30.15
it's really nice.
00:21:30.19\00:21:31.52
And you could add a little bit
of olive oil if you wanted to
00:21:35.12\00:21:37.39
but I think it's nice to
have something isn't too oily.
00:21:37.43\00:21:41.66
And we're just gonna pop it out
00:21:41.70\00:21:44.97
into this dish here,
00:21:45.00\00:21:47.60
ready to serve.
00:21:47.64\00:21:49.34
Trying the
gravity take its course
00:21:54.71\00:21:56.51
when you're getting things out.
00:21:56.54\00:21:58.81
I've just done
just lined a little bit
00:21:58.85\00:22:00.25
so it looks a
little bit natural.
00:22:00.28\00:22:02.68
Just like that
00:22:02.72\00:22:04.49
and this garnish on top,
00:22:04.52\00:22:08.02
and that is ready for the table.
00:22:08.06\00:22:10.16
Well, over here
we got some parsley,
00:22:10.19\00:22:12.03
we'll throw some on the zoodles
00:22:12.06\00:22:15.60
just to give it a little
bit of extra herb as well.
00:22:15.63\00:22:18.07
For the
smoothie, I'm gonna make it
00:22:22.80\00:22:24.14
just a little
bit of extra special.
00:22:24.17\00:22:25.51
I'm gonna make
my own almond milk,
00:22:25.54\00:22:26.91
so you can use your normal
milk that you use like soy milk,
00:22:26.94\00:22:28.88
rice milk, oat milk, hemp milk,
00:22:28.91\00:22:30.65
we've so many amazing
milks around these days.
00:22:30.68\00:22:33.28
It's quite a fun to
make your own milks,
00:22:33.31\00:22:35.08
so I am just gonna add
around about a quarter of a cup
00:22:35.12\00:22:38.12
of almonds and about
just over a cup of water.
00:22:38.15\00:22:42.56
I'm gonna settle
for the low amount
00:22:42.59\00:22:43.93
just so it
doesn't splatter too much.
00:22:43.96\00:22:45.99
Just add some more.
00:22:53.34\00:22:54.67
So you probably
about looking about one
00:22:54.70\00:22:57.51
and a bit cups of water.
00:22:57.54\00:22:59.21
When you make your own milk
00:23:03.35\00:23:04.68
which is more it's
like more homemade.
00:23:04.71\00:23:06.95
We're gonna use frozen bananas.
00:23:06.98\00:23:10.09
So ahead of time
I've frozen some bananas
00:23:10.12\00:23:11.95
so I make sure you
kept it on deep freezer,
00:23:11.99\00:23:14.19
probably in the freezer,
they're great for smoothies.
00:23:14.22\00:23:17.13
Is the almond milk looking good?
00:23:21.60\00:23:22.93
Look at that, just like milk.
00:23:22.96\00:23:24.83
If you're gonna
use it as a milk,
00:23:24.87\00:23:26.20
you might want to strain it,
00:23:26.23\00:23:27.57
but for smoothie it's
gonna be perfectly okay.
00:23:27.60\00:23:29.70
Now kiwi or kiwi fruit
00:23:29.74\00:23:31.51
where I come from is the kind of
00:23:31.54\00:23:33.14
the feature ingredient
00:23:33.17\00:23:34.51
so we need to make
sure we peel these guys.
00:23:34.54\00:23:37.51
I mean, if you get a
little bit of the skin
00:23:37.55\00:23:39.18
and it's not
the end of the world
00:23:39.21\00:23:40.55
but you want to make sure
you're getting most of it off.
00:23:40.58\00:23:42.58
So we gonna use four kiwi fruit.
00:23:42.62\00:23:44.52
And then I'm gonna
put these in the blender.
00:23:49.56\00:23:51.49
You always want to put your
soft ingredients at the bottom
00:23:51.53\00:23:53.80
because that's what's gonna help
00:23:53.83\00:23:55.16
the blades keep going.
00:23:55.20\00:23:56.53
Put your hard ingredients
in the bottom of the blade
00:23:56.56\00:23:57.90
so you can struggle
with your going sometime so.
00:23:57.93\00:24:00.40
Basically just... Oop.
00:24:00.44\00:24:02.60
Throwing this
lovely frozen banana.
00:24:02.64\00:24:04.77
And when you're
using smoothies you can,
00:24:04.81\00:24:06.27
you kind of want to
have one frozen component.
00:24:06.31\00:24:08.08
If you're putting
frozen berries in,
00:24:08.11\00:24:09.44
you want to use normal bananas.
00:24:09.48\00:24:10.81
If you're using soft
ingredients like kiwi,
00:24:10.85\00:24:12.75
you want to use frozen bananas.
00:24:12.78\00:24:15.65
We're gonna throw in
a little bit of honey
00:24:15.68\00:24:19.45
and just about a
tablespoon, just to give
00:24:19.49\00:24:21.19
a little bit of
sweetness and some ginger.
00:24:21.22\00:24:25.46
And this is gonna give
it a lovely extra burst.
00:24:25.49\00:24:27.40
So I'm gonna put
in some fresh ginger.
00:24:27.43\00:24:30.10
And you could use
ginger puree if you want,
00:24:30.13\00:24:32.13
but this one you kind of
want to put some these in.
00:24:32.17\00:24:35.04
You want to kind
of just chop it up,
00:24:35.07\00:24:36.97
just a little bit
fine, just help the blender
00:24:37.01\00:24:39.34
and minimize the chances
of having any ginger pieces
00:24:39.37\00:24:44.05
in this, you want to
make sure is blended up.
00:24:44.08\00:24:47.08
So I'll fire that in as well
00:24:47.12\00:24:49.72
and we're gonna blend.
00:24:49.75\00:24:51.72
It starts turning to
a bit of a green color.
00:24:56.73\00:24:58.99
While this is going,
I'm gonna plate up this
00:25:00.80\00:25:04.63
and this lovely
our alfredo sauce.
00:25:04.67\00:25:07.34
Look how creamy that is.
00:25:07.37\00:25:09.50
We're just gonna put
these into this dish.
00:25:09.54\00:25:12.84
Lovely.
00:25:12.87\00:25:14.21
Those vegetables
are nicely cooked,
00:25:16.95\00:25:18.91
nice and soft
00:25:18.95\00:25:20.28
and they still have a
little bit of chunk to them.
00:25:20.32\00:25:23.45
And the nice herb
for these guys is chive.
00:25:23.49\00:25:28.16
So I'll need some,
chop some of these off.
00:25:28.19\00:25:31.09
Chop the ends, make
through kind of, you know,
00:25:31.13\00:25:34.33
one centimeter half inch
00:25:34.36\00:25:37.00
size garnishes like that.
00:25:37.03\00:25:38.83
Nice everything is right,
that smoothie is finished.
00:25:41.90\00:25:45.54
And I'm going to just
pour them into the glasses
00:25:45.57\00:25:47.84
and they're ready for the table.
00:25:47.88\00:25:49.94
These will taste amazing
00:25:49.98\00:25:52.35
and you've made it
with your own almond milk.
00:25:52.38\00:25:54.72