Participants: Marcella Lynch
Series Code: FFT
Program Code: FFT000008
|
00:01 What food is the highest
00:02 single source of cholesterol in the American diet? 00:05 Stay tuned for the answer. 00:07 And see how to make a variety of tasty dishes without it. 00:32 Hello, I'm Marcella Lynch. 00:34 And welcome to Food For Thought, 00:37 the cooking show that features God's eating plan as unfolded 00:40 through Scripture and through an understanding 00:42 of God's other book, the book of nature. 00:45 Today, we will continue our exploration of cooking 00:48 with God's ideal diet from Eden 00:51 which is a plant-based diet. 00:53 We will make some delicious and interesting dishes 00:56 without eggs that usually call for eggs. 00:59 I think you'll be surprised at how often you can cook 01:02 without eggs at all. 01:04 Since eggs are the highest source 01:06 of cholesterol in the American diet, 01:08 there's good reason to learn to cook without them. 01:11 The Eden diet makes a lot of sense 01:13 if we understand God's laws of nature. 01:16 He set the universe in order at creation. 01:19 Every part of nature testifies of God's love and power. 01:25 We too are part of nature, created by God's hand. 01:29 He designed every part of our bodies 01:32 and planned a system for each activity, 01:35 digestion, circulation, 01:38 respiration, and elimination. 01:42 The laws that govern these working systems 01:44 make a lot of sense. 01:46 If we follow these laws, 01:48 we can prevent disease, feel better, 01:51 be more cheerful and happy, and live longer. 01:55 It's a proven fact. 01:57 One good question 01:58 that I often ask in my nutrition classes 02:00 is what about eating between meals? 02:03 Does it matter how often we eat or nibble throughout the day? 02:08 Through the study of physiology, 02:09 we understand how the digestive system works. 02:13 Everyone should be required 02:14 to study physiology in my opinion. 02:17 If we understand how our digestive system works, 02:20 we will eat slowly, chew our food well, 02:25 eat more food for breakfast and noon, 02:27 and eat lightly at night. 02:30 We'll eat meals at regular times each day 02:33 and allow our digestive system time 02:35 to rest five to six hours between each meal. 02:40 We can't keep abusing our bodies 02:44 and expect to get away with it. 02:47 Eating meals between... 02:48 Eating food between meals 02:49 is a very common practice for thousands of people. 02:53 And I thank God every day that long before I understood 02:56 the scientific reasons for regularity in eating 02:59 that he gave me parents who understood 03:02 the laws of nature regarding our bodies. 03:05 We children were never allowed to eat between meals. 03:08 And later when I became a mother myself, 03:11 the policy at our house was no eating between meals. 03:16 I like the first few verses of Ecclesiastes 3. 03:21 "To everything there is a season, 03:24 a time for every purpose under heaven." 03:30 You know, the stomach needs time to rest 03:33 from the labor of digesting one meal 03:36 before it has to start on a second meal. 03:39 All nature moves on rather rhythmical patterns. 03:45 Snacking is really a bad habit. 03:48 It keeps the stomach from needed periods of rest. 03:52 It contributes, of course, 03:53 to overweight because most snack foods 03:56 are high in sugar and fats. 03:58 And snacking reduces their appetite 04:00 for regular meals. 04:03 Snacking slows down 04:04 and disturbs the digestive process 04:07 of the previous meal. 04:09 And it may cause gas, 04:11 it could cause heartburn, bad breath, 04:15 disturbed sleep, irritability, 04:19 fatigue, or mental dullness. 04:23 You know, the Bible says 04:24 that we are fearfully and wonderfully made. 04:28 And it is our privilege to treat our bodies 04:31 according to the master designer's instructions. 04:35 Now let's talk about eggs. 04:39 Eggs have advantages and they have disadvantages. 04:43 They contain 04:44 an excellent quality of protein. 04:46 And, of course, they're easy to prepare and tasty. 04:50 And they help recipes to be light 04:52 and fluffy and to bind together. 04:55 And on the other hand, eggs are high in cholesterol 04:59 and a potential carrier of disease. 05:02 You know, the American Heart Association says 05:04 that we should limit our use of eggs 05:07 to two or three per week 05:10 including what is used for cooking. 05:13 And chickens raised for food and eggs are often factory 05:16 raised in unnatural 05:17 and unhealthy living arrangements, 05:20 living in small wire cages. 05:23 Now, let's take a look at a cholesterol chart 05:26 to see what foods are high in cholesterol. 05:31 You'll notice here the high cholesterol foods, 05:33 organ meats are extremely high in cholesterol. 05:35 You'll see that eggs which we're talking about today 05:38 is also on the very high list and butter. 05:41 Then when we get to the medium range, 05:44 we continue to see the cheeses which are the dairy products, 05:47 the meats of different types 05:50 and fish kind of on the low medium. 05:53 Let's take a look and just see 05:55 what foods would be considered low 05:57 in cholesterol. 05:58 Cottage cheese and whole milk are considered low. 06:01 But when we get down to skim milk, 06:03 you know, and you see where the zeroes are here, 06:06 all of the plant foods what's your God's original diet 06:10 for as the fruits, nuts, grains, and vegetables 06:13 have zero cholesterol. 06:14 That's pretty exciting, we can just fill up 06:16 on the plant foods without any cholesterol at all. 06:21 If you choose to eat eggs, 06:23 try to buy them direct from the farmer 06:25 where the chickens have been allowed to run loose, 06:28 eat grass, and get plenty of exercise. 06:31 I know I wouldn't be healthy 06:32 if I was locked up in a small cage 06:34 without exercise or sunlight. 06:36 And I don't want to eat eggs 06:38 from chickens raised in an unhealthy environment. 06:41 Today, we're going to make several egg free dishes. 06:44 And if you like your eggs for breakfast, 06:46 you might want to try scrambled tofu. 06:49 If you love crepes, 06:50 try our eggless whole wheat crepes. 06:53 If you love quiche, try eggless quiche. 06:56 Believe it or not, 06:57 but you can make egg foo young without eggs. 07:01 French toast without eggs, and waffles without eggs. 07:05 All of these recipes are found 07:06 in our cooking by the book cookbook. 07:11 There are several ingredients 07:12 that you can substitute for eggs in recipes, 07:15 and bind patties in main dishes, 07:17 and loaves together. 07:18 And we're going to begin our demonstration today 07:20 looking at some of the egg replacements. 07:23 Now our cookbook called Cooking by the Book 07:27 has a little list here of the things 07:29 that you can use to replace eggs. 07:31 And if you like to order our cookbook, 07:32 you can find the address for information 07:35 at the end of our show. 07:37 So let's get started here. 07:38 And my helper today is Myrna. 07:41 Hi, Marcella. Hi, Myrna. 07:43 We're going to have fun today figuring out 07:45 how to make some things without eggs. 07:48 Here is the normal package of eggs 07:50 that most people keep 07:51 as a staple in the refrigerator. 07:54 And sometime you might not even realize 07:56 that it's possible just to leave 07:58 that in the store and work with some other plant foods 08:01 which have zero cholesterol and are also very nutritious. 08:05 So on page 260, 08:07 if you do have the cookbook at home, 08:09 it's called egg replacement. 08:11 And let's just go 08:12 through a list here of some of the things 08:14 that you can use to replace eggs 08:17 in recipes for binding things together. 08:20 The first one we have is potato flour. 08:22 You can buy potato flour in stores. 08:25 If you can't find the potato flour, 08:27 just go buy some instant potato flakes. 09:12 All right. 09:14 So we have these here for you to look at, 09:15 there's the potato flour 09:17 and it's kind of a white powder or if you buy the flakes, 09:20 the potato flakes, 09:21 you know, what those look like from the store. 09:23 This is garbanzo flour, 09:25 it's a little yellowish and when you mix it with water, 09:27 it makes a kind of a sticky paste like this. 09:31 And then soy flour is kind of yellowish. 09:35 We have the whole wheat flour. 09:37 Now this is the rolled oats. 09:40 And we have here the gluten flour, 09:43 the soaked, whizzed garbanzos. 09:48 And also we have the energy egg replacer. 09:51 And that's from this box that I mentioned to you 09:53 where you can get this and just keep it on hand 09:56 one and a half teaspoons of this powder mix 09:59 with two tablespoons of water, it is the equivalent to an egg. 10:03 So these are all things 10:04 that you can use in place of eggs 10:07 to do that. 10:08 So we'll bring up the next tray here. 10:11 And we're going to talk now about making egg foo young. 10:15 And if you have the cookbook, it's on page 117. 10:19 When I think of replacing eggs in egg foo young 10:23 when that's the name of the recipe egg foo young. 10:26 This is called garbanzo foo young. 10:28 So we're going to take one of those egg replacers 10:30 that we had on the list there, garbanzos, 10:32 and we will just show you how you can make this. 10:36 And just brown them up right away in the skillet 10:40 and have yourself a nice dish for eating 10:44 with your brown rice 10:45 and the rest of your oriental food dinner. 10:48 Okay, it says here, let's look at the ingredients first: 10:54 That's a lot of flour. 10:56 And if you can't find garbanzo flour in the store, 10:58 of course, you can maybe you have a flour mill 11:01 to grind your own 11:02 or you'll just have to use a garbanzo paste. 11:04 You can soak garbanzo beans, 11:07 whiz it with a little water to make a paste. 11:09 So there's always a way to figure out 11:11 how to get this garbanzo paste. 11:39 So it's a very simple recipe 11:40 and you put a gravy over it afterwards. 11:43 And the gravy is: 12:02 That makes a nice dark gravy. 12:04 All right, so it's a very easy recipe, 12:06 you just blend everything together. 12:08 And first of all, of course, we'll get the flour 12:12 and this is the garbanzo flour mixed with the water. 12:16 So we have a couple water. 12:18 I'm going to... 12:19 Myrna, is this a full cup? Yes, it is. 12:21 Okay. 12:23 We were kind of experimenting a little 12:24 and we're going to wait and just leave a little water, 12:26 we'll add extra water if we need it. 12:28 But you don't want to get it so liquidy that, 12:31 you know, kind of runs all over the pan. 12:33 So we'll just kind of hold off on part of the water 12:36 till we see if we need it. 12:39 Okay, Myrna, I'm gonna 12:41 just let you take this wooden spoon 12:43 and stir up things 12:45 while we talk about add the ingredients. 12:47 One half cup of chopped onions. 12:49 If you have green onions, 12:50 they make your egg foo young look really pretty. 12:53 And then we have 12:55 this soy meat chicken and this is... 12:57 We've kind of broken this all up. 12:59 But this is made out of soy beans actually, 13:01 it's a soy fiber, it's a commercial product, 13:04 you can leave that out if you don't have it. 13:07 One and one half cup of beans spouts. 13:10 And we'll just add those 13:11 and they can just be the raw ones. 13:14 The nice fresh ones from the supermarket. 13:18 And that's it. 13:21 I think we might just need little more water here. 13:23 You think that's... 13:24 I think we need just a little more of water here. 13:26 I like it on the dry side 13:27 though so let's not get too much. 13:30 That looks like maybe it's just dry. 13:32 Okay. 13:34 And let's just go ahead and show this little trick 13:36 if you want to make them all kind of the uniform size, 13:39 you can use an ice cream scoop to put them in the frying pan. 13:43 So we could get our skillet heating up here. 13:47 Do you think we need to spray 13:48 that with a little bit of nonstick spray. 13:51 I think that would be a great idea here. 13:53 And we just scoop it up, 13:55 and we'll just put it right here in the skillet, 13:57 and we'll just kind of pat them down here a little bit. 14:03 Fill up the skillet. 14:04 And let's try a couple of these to make sure 14:06 that they're the texture that we want here. 14:08 I rather have them not run all over the place. 14:12 Okay, I think it helps to put a lid on this, 14:14 it keeps the heat going into the garbanzo foo young 14:18 and then it will set better. 14:20 Okay, Myrna, we have some finished egg foo young too 14:23 put up here to show, so let's get that right now. 14:27 And we'll show you the finished product here. 14:33 And we have the gravy over it and it's all ready to eat here 14:37 for dinner with your rice 14:39 and your other foods that you want to serve with it. 14:41 They're really very fine without any eggs at all. 14:45 Egg foo young without the eggs. 14:49 Let's just put this lid out here. 14:51 We'll just leave it where everyone can watch it. 14:54 All right, another dish that you might want 14:56 to make without eggs and that's for breakfast 14:58 and we call this scrambled tofu. 15:01 And you just take tofu, crumble it all up, 15:04 and put some seasonings with it. 15:06 It really looks good. Yes, it does. 15:07 It looks like scrambled eggs actually. 15:10 And we kind of showed and told the ingredients 15:12 about this in the last class that we did. 15:13 So we'll not take the time to do it now, 15:15 but the recipe is on page 53 of the cookbook. 15:19 And the turmeric gives it a little yellow color 15:21 and there's some other seasonings 15:22 like the chicken seasoning and so forth that's in there. 15:25 But the fun one that I've been waiting to do 15:27 is the eggless crepes. 15:29 I know when I first learned how to make eggless crepes, 15:31 I thought, well, what next 15:33 you can make crepes without eggs. 15:35 And it is easy 15:36 and it doesn't take very long to make it. 15:39 But we do need a blender. 15:41 We starts the quickest way if you don't have a blender, 15:43 you have to use a wire whip. 15:46 Now let's just go ahead 15:48 and put 15:49 all the ingredients here in the blender. 15:51 Let's take a look 15:52 at the ingredients first of all. 15:54 For the eggless whole wheat crepes: 16:11 The recipe is on page 52 16:13 of our Cooking by the Book cookbook 16:16 and it's just a matter of whizzing 16:17 all the ingredients together 16:19 and they need to stand for five minutes 16:21 to get thicker a little bit 16:23 and then we're going to show you 16:25 how to make them in the crepe maker 16:26 and or in a frying pan. 16:28 So we're going to start with the two cups of milk 16:32 and we're using a tofu milk. 16:36 This is the two cups and then we have the flour, 16:39 three-fourths cup of whole wheat flour, 16:41 we freshly ground this with our mill. 16:44 And then we have the quick cooking rolled oats. 16:48 We have a little salt here. 16:50 And one tablespoon of oil which you could just omit. 16:53 But when you're kind of browning in the skillet, 16:55 it kind of holds up a little bit 16:57 with that in there. 16:59 Let's put the lid on here. 17:00 We have to just whiz 17:02 this a little bit till it's smooth. 17:15 Myrna, we need a bowl to pour this. 17:18 Oh, we don't need a bowl. 17:20 You just keep this right there. 17:30 Right, we just need to let this sit here 17:31 for five minutes or so. 17:33 And we're heating up the crepe maker over here. 17:36 And it's kind of a luxury to have a crepe maker, 17:38 but we're also going to show you 17:40 how to do it in a little six inch skillet. 17:42 We'll get both of these kind of heated up here. 17:46 But this is a fun thing, 17:47 you pour the batter right here into the pan part 17:51 and then we'll demonstrate how you will do 17:54 that when five minutes is up here. 17:56 But we can go ahead and talk about the next recipe 17:59 that we're going to make for you. 18:01 I don't know if you've ever heard of tahini, 18:04 but, Myrna, 18:05 if you could bring us the tahini French toast tray, 18:08 we'll go ahead and start talking 18:09 about making French toast. 18:11 You know, mostly French toast 18:13 is just where you beat up the eggs 18:15 and make a batter with a little milk and egg, 18:17 and you dip your bread slices in that, 18:19 and then you fry it in a pan. 18:22 There are a number of ways 18:23 that you can make French toast without any eggs. 18:25 And in the cookbook here on page 50, 18:29 there are several different ways, 18:30 one is with cashew nuts and you can make water 18:33 and cashews whizzed in the blender 18:35 with a pinch of salt and a couple of dates. 18:38 And another way here is using garbanzo 18:42 that have been soaked. 18:43 And a third way is to use this tahini. 18:46 And I'd like to just go 18:48 through the ingredients with you right now 18:49 for the tahini French toast 18:52 and let's take a look at what goes in, 18:55 it's very simple. 19:07 Actually there's all kind of protein in sesame seeds, 19:11 and good minerals and vitamins, and of course fat also. 19:15 And it looks just kind of runny it's very strong flavored 19:19 and if you just want to spread it on toast 19:20 for breakfast, 19:22 you might want to put a little slice bananas on it 19:24 or something else or little honey 19:26 or something to make it kind of a little sweeter. 19:29 But there's a lot of nice recipes 19:31 and you can buy this in the stores 19:33 and have a lot of fun 19:35 instead of so much peanut butter 19:36 you can use some of these other kind of nut butters. 19:39 So we could go ahead and mix this with the water 19:42 so that we can get this ready 19:43 and maybe by that time our crepe pan will be ready 19:46 and we'll go back to our crepe recipe. 19:50 This is nice, I have a international 19:53 kind of a Mediterranean food store down 19:58 from where I live very close. 20:00 And I go in there 20:01 and they sell this tahini in a large quantity 20:04 for these people that are from the Middle East, 20:06 they put it in a lot of their different dishes. 20:09 Why don't we go ahead and pick this part away 20:11 and we'll have a little bit more room to work here. 20:14 I think you might need a little salt maybe. 20:17 Okay, we'll put a little salt in there. 20:20 Now it looks like it'll be too thin 20:22 if you put all this water in, but it isn't. 20:25 So that's why you need it 20:26 but just put part of the water in first 20:29 and get it kind of stirred up 20:32 and then gradually add the rest. 20:33 If you add all the water at once, 20:35 it gets kind of lumpy 20:36 and it's a little more difficult 20:38 to make it smooth. 20:40 But I learned this recipe years ago 20:42 from my mother. 20:43 And I watched her do it and I was sure 20:46 that I wouldn't like it 20:47 because tahini is sesame seed butter 20:50 is really kind of a strong flavored thing, 20:53 but it's very good. 20:55 And when you eat your French toast, 20:58 you hardly know it's on there. 21:00 All right, let's just set this aside here 21:02 and we'll come back to this after we get on 21:04 with our whole wheat crepes here. 21:06 Myrna, so let's just set this aside here 21:09 and we'll see what we can do with our crepes. 21:11 This should have been 21:12 kind of getting a little thicker, 21:14 it should be kind of like thin cream 21:16 when you're finished there. 21:18 So that it won't be so runny all over the pan. 21:21 I like to spray the crepe maker with a little non-stick spray 21:27 because mine is a little used and scratched a little bit. 21:29 And I want that crepe to come off when I get it made. 21:34 So let's just spray it a little, 21:36 and then wipe it kind of dry with a paper towel. 21:41 And I'm going to pour a little of this crepe batter 21:45 into the pan here and hope for the best. 21:49 And, Myrna, why don't you bring up 21:51 those crepes that we have already here 21:52 and we'll show them. 21:55 Hold it down in it for a little bit. 21:58 And then it sticks to the surface 22:01 and we'll wait until we know that it's just about right, 22:04 it takes a minute or two. 22:05 It takes longer to fry the crepes 22:08 that are without eggs than it does 22:10 with the kind with eggs. 22:12 So you just have to wait, be patient, 22:14 and I usually use wax paper 22:16 and I put a piece of wax paper between every crepe. 22:19 Here we have crepes that are made ahead here 22:23 and you can see, 22:24 I have a piece of waxed paper between every one. 22:26 And you can make this a day or two ahead, 22:28 a week ahead if you want to have crepes 22:30 for a nice guest meal. 22:32 And you can just freeze these crepes 22:34 and then you can just use them whenever you're ready 22:37 because they're really nice and soft. 22:40 And I'm going to use this one here, 22:42 it's a little bit bigger down under here. 22:44 And you can just roll up the things that go inside, 22:47 but let's first of all keep watching 22:49 this one here to make sure. 22:51 When it starts getting just a little bit golden 22:54 around the edges, 22:56 then I'm going to try to take it off there. 22:58 I'm going to take 22:59 and use this piece of wax paper here 23:01 and see if we can make it come off here. 23:09 There we go. Ah, we did it. 23:12 Let's just do one more here. 23:14 Here's the paper towel here. 23:17 I think we've got enough nonstick spray on there. 23:20 We'll try another one. 23:22 Let it stand for just a little bit 23:23 to do it here, pull it up, and just turn it over. 23:27 And there you have the next one. 23:30 Now let's see if we can put one into the skillet here. 23:33 We got this one heating up here. 23:34 This is the little six inch skillet. 23:36 If you don't have a crepe maker, 23:38 then you have to do it this way. 23:39 And let's see if I can get a little more of this. 23:41 I'm using a one... 23:42 This is looking like I'm going to drop everything here. 23:47 Let's put a little of this batter 23:49 into a measuring cup kind of like a one fourth cup. 23:51 You want to put two or three tablespoons in it. 23:54 And then as you're putting it in, 23:56 just roll it around. 23:57 And since I'm right handed, I'm going to put it over here. 23:59 I'm sorry. 24:00 We have too many things here on the table, don't we? 24:02 We do. Okay, roll this around. 24:06 I think that's a little too much batter, 24:07 it's little thick, that's okay. 24:09 And then, when I do them in this frying pan, 24:12 you probably need to turn them over 24:14 and let them sort of brown on the second side too. 24:17 It's a little different than the crepe maker. 24:19 Okay. 24:21 So we need to have a plate here, Myrna, 24:24 so that we can just show you 24:26 how to finish up the crepes for your meal. 24:33 Let's put it right here. 24:36 The plate I think is the one here 24:38 that we're going to... 24:40 Well, she's got one decorated with a roll. 24:41 Yeah, I'm sorry that's for the French toast. 24:43 Oh, that's for French toast. 24:45 Oh, I wanted to have that pretty here. 24:47 Yeah, it is. That's okay, it will be. 24:49 All right, we'll do it the way we planned it. 24:52 Right, we're just going to put 24:54 some fresh strawberries here inside our crepe. 24:57 And we also have 24:58 some fresh blueberries, how yummy. 25:01 And we are just going to roll this up inside. 25:06 You can also put a little whip cream here 25:10 if you want to. 25:15 Okay. 25:17 And here we go, you just roll these up, 25:19 and when you get like three of them on the plate, 25:20 you can put a little more whipped cream, 25:23 and a little more berries on the top, 25:25 make it look real pretty, and you can serve these, 25:28 and they look lovely. 25:30 And there would be like three of them on a plate. 25:32 Okay, we better take this crepe right off here 25:34 before we do anything else. 25:38 And we'll just call that enough for now. 25:43 Unplug our pan. 25:48 And we want to get 25:50 some of this French toast going here. 25:56 You want to take your bread. 26:00 And now that I've got whipped cream on my fork, that's okay, 26:02 we'll just dip it. 26:04 Now remember, a quick in 26:05 and quick out with non egg batter. 26:07 You don't want to soak up the bread too much. 26:10 And then just put it in the pan. 26:13 We'll brown it evenly on both sides. 26:14 Let's just do one more here quick in, 26:17 quick over and into the pan. 26:20 Let it drip a little bit here 26:23 'cause they do get soggy in the middle. 26:25 Buy the good old fashioned whole wheat bread 26:27 and it's a better one. 26:29 Now just get that nice and golden on one side 26:32 and then you just turn them over. 26:33 And we have something here to show you 26:34 that have already been finished. 26:37 And Myrna is bringing that right now for us. 26:39 This is tahini French toast. 26:43 And you see has the carbohydrate 26:45 and the protein and everything all in one. 26:48 And then we have 26:49 the crepes finished up here for us. 26:51 We can see the nice crepes as well. 26:56 Here we are with our no egg whole wheat crepes 27:00 filled with blueberries and strawberries. 27:03 Our French toast made with tahini 27:06 and garbanzo foo young 27:08 without the eggs made with garbanzos. 27:10 And our scrambled tofu and our lovely fruits. 27:13 We just want to thank you for tuning in today. 27:16 This program is sponsored 27:17 by the Three Angels Broadcasting Network. 27:19 And your prayers are appreciated. 27:24 If you've enjoyed the recipes 27:26 and cooking tips in this program, 27:27 you want to order our 27:28 Food For Thought resource sheet. 27:30 We'll tell you how you can order 27:31 the cookbooks you've seen used on this program 27:33 along with other information 27:35 that will help you cook healthful, 27:36 attractive vegetarian meals. 27:38 For your free copy of our 27:39 Food For Thought resource sheet, 27:40 please write to us at Food For Thought, 27:43 P.O. Box 220, West Frankfort, Illinois 27:46 62896 or call (618) 627-4651. |
Revised 2018-10-29