Welcome to "Healthy Living!"
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I'm your host Margot Marshall,
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and our food
demonstrator is Aileen Sforcina.
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author of the
"Rainbow Recipes Book."
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We all like to enjoy our
food, so healthy food is also
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enjoyable and simple to prepare.
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We're on to a winner!
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For example, you may already
know that kale is a powerful
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immune booster, that it
combats cancer and has the
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beneficial effect on heart
health, eye health and so on,
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but many people don't eat
it because they don't enjoy it.
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Aileen's first recipe
will demonstrate a simple way
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to enjoy kale!
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All thirteen of Aileen's
recipes are demonstrated
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using a Thermomix
which is great news
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for those who own one,
as well as those who don't
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because Aileen explains
alternative preparation methods.
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So Aileen, show us
how we can enjoy kale!
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Thank you Margot and
now I'm going to show
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you how to make
green citrus zing.
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It's amazingly
delicious, at least I think so.
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You just take some kale, the
recipe says 6 leaves of kale,
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but you all know that you
only do as much as you want
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in a recipe and
leave out the things that
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are not what you want to do.
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A recipe is just a landscape and
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it's up to you to
fill in the detail.
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I'm just going to tear
up the leaves a little bit
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and put it into the blender.
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You'll need to have a
blender for this recipe,
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and the more high speed
it is, the more efficient
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that it will do the
job, but if you don't mind
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chunky leaves in your
smoothies, that's all good,
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you don't need to
worry to do it too much.
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I'm going to put in some
parsley now; it's about a cup
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of tightly packed parsley
and we're going to put in
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some ice just to help the greens
blend away nice and smoothly.
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And then, just going to
put the lid on the blender
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and turn it up to high and
give it about 20 seconds or so.
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So we just turn it
on and just let it -
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Okay, so you'll be able
to see this in just a minute.
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It's quite fine and by
the time we put in our liquids
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it will be beautiful and smooth.
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So that's the
juice of 2 oranges.
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If you like a sweeter
end product, you can put in
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some banana, some
mango, just strawberries
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if you like strawberries.
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Then we're going to put
in the juice of one lime,
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and a little bit of
ginger and you can leave
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it out if you like, but
it's absolutely beautiful
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with the ginger in it.
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And then we'll just
give that about a minute.
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Now that should just
be about enough, I think.
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And then you'll see the
result, it's just so beautiful.
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It will make you feel
like "The Incredible Hulk,"
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it's so delicious, it's high
in nutrients, low in calories
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and it's absolutely gorgeous!
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And always remember to
have a chew on it before you
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swallow it because we should
always be chewing our food
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to get the saliva into it,
but you've got it packed with
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greens and nutrients
and it's absolutely amazing!
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And this recipe can be found
on the 3ABN Australia website
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or there are more healthy
recipes in my recipe book.
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Margot, now it's back to you.
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How easy was that?
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And so refreshing, well
worth a try - well done Aileen!
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Omega 3s are essential
fatty acids which are good for
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heart health,
brain function and more.
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And chia is an
excellent source of omega 3.
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So let's watch
Aileen's simple and tasty
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chia recipe demonstration.
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Thank you Margot!
And now I'm going to
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share with you my
recipe for raw chia porridge.
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It is amazingly delicious
and it's so good for you.
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You just take a cup of chia -
I don't know if you're familiar
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with chia seeds but they
come in two colors and they're
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both about equally as
nutritious - it just means
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one had a blue flower
and one had a white flower,
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that's about it.
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So there are two colors,
the one I'm going to use today
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is the black chia and it's
just being mixed with water
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to create a really thick gel.
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Now to create the gel,
I'll just give you a little idea
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of how to use it.
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It comes at a price - it's
about $26 a kilo at the moment,
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and you might think
that's too expensive to use,
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but it's actually used
very little of it - it soaks up
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9 times the water
content of the chia.
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So when you're making
it, you just pour the water
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in with the chia and
then mix it with a fork.
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You notice how it's sort
of settling to the bottom,
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if you allow it to settle
to the bottom it will clump
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and it will stay
very solid at the bottom
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with the water at the
top and then it's very
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hard to get it
to mix up properly.
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But while it's still
like dry in the water,
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just give it a whisk
and it won't be very long
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before it creates a
suspension of its own
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and then it's safe to leave it.
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It will keep about 3 weeks
in the fridge but generally
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you'll use it the next day.
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This one has been sitting
overnight and you can see
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it's quite a thick gel.
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Now the quantities in this
recipe are completely flexible,
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so just like add more or
less of anything that you like
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or change the
recipe around if you like.
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Some people have come
to me and asked permission
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to take things out of my recipes
or put them in and I just
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tell them that a
recipe is a landscape
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and you fill in the detail
since whatever you're prepared
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to eat is what is
good for you to make.
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So that will be fine now
I think - you can see it's
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settling a little bit,
so you just keep giving it
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a little bit more of a stir.
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But this recipe has 1/2
cup of activated almonds.
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Now these are just
raw almonds and you just
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soak them for about 12
hours and that activates them.
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Nuts and seeds comes with
enzyme inhibitors - so that
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just protects the seed
from sprouting until the
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conditions are favorable
for the plant to take off.
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But what we're going to
do is get rid of those enzyme
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inhibitors by soaking
them and that then makes more
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nutrients available to us.
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And we're going to use a cup
of chia gel, so we're going to
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just put in 2 ripe bananas
as well and a cup of chia gel.
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It really doesn't matter how
much, what order you put it in
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as it all goes
in at the same time.
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So what we've got is
half cup of activated almonds,
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a cup of chia gel, 2 bananas
and a couple of tablespoons
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of coconut and a half
cup of dates just to sweeten.
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So we're just going to pop
it all in with a couple of cups
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of water and then just mix
it up until it's a thick cream.
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And then if you want it
thicker just add in more gel.
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So we're just going to
roughly chop in the bananas
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and there's 2 bananas here,
and I don't know if you know
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this - I only knew it just
recently but when the bananas
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get little brown
flecks on the skin,
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they're supposed to be at
their peak nutritional level,
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so that might be
something to think about.
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And then a couple of
cups of water, and again, you
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do need a blender
to make this recipe.
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So it doesn't matter what sort,
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just give it a go in
your blender and we're just
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going to give that a
whiz for a little while now.
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Okay, that's probably
enough and then we'll just take
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a little look at it and
you can thicken it up with a
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bit more gel if you want
to or I like to have a bit
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of texture in mine so
I'm just going to add in
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some more chia gel
just so that it's not all
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smooth and creamy -
I just want it to have
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a little bit of texture in it.
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So as I say, you don't really
need to measure quantities.
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Obviously, the more you put in,
the more you going to get out,
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so if you only want a
small quantity, just use a small
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quantity of ingredients.
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This will keep for a
couple of days in the fridge
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with everything added in,
all the chia gel will keep,
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like I said, about 3 weeks.
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And we'll just give it a
little mix - just to mix it in.
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And then if you can
serve it any way you like.
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You could pour that into a
bowl and just put fruit on top
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if you wanted to or you could
make it a little bit fancier.
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So we're just going to
show you how it looks and that's
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how it looks when it comes
out or you can pour it into a
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bowl - into a nice fancy
glass which is what I'm going to
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do here, and then you
can add some fruit on top.
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So what we have here
is this just adds to the
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nutritional value
of your breakfast.
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The chia is very
long-lasting, it's very low GI,
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it will keep you going for
hours without having to have
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anything else to eat.
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If you know you're
having a busy day and you've got
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a lot of hours ahead of
you before the next meal,
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this is the right
breakfast to have.
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Just eat by colors, however
many more colors you have,
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the more nutrients you have.
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So, there we go, the
more antioxidants you get.
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That's a very healthy breakfast.
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And then we just
throw a few blueberries on,
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but chia has
actually got more antioxidants
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in it than blueberries -
would you believe, so it's a
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real super food.
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People talk about super
foods and they talk about
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the new foods like chia and
whatever, but it's the fruits
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and veggies that are super
foods as well - whatever has
00:10:07.37\00:10:10.01
the brilliant
colors is so good for you.
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So there we have a raw chia gel.
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It's completely raw - we
need to eat more raw foods
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in our diet and so
this is a great way
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to get a few more raw nutrients.
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So that recipe will be on
the 3ABN Australia website,
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and then there are more healthy
recipes in my recipe book
00:10:27.76\00:10:30.66
if you're interested.
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Now it's back to
you, thank you Margot.
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Thank you Aileen!
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One reason a lot of people
skip breakfast is time pressure.
00:10:35.96\00:10:40.27
So quick recipes that can
even be made ahead of time
00:10:40.34\00:10:43.74
are a great solution!
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I'm going to throw
an oxymoron at you!
00:10:47.88\00:10:50.45
"Healthy pastry!"
00:10:50.48\00:10:53.18
Even though Aileen's pastry
is high in fat, it's from nuts,
00:10:53.21\00:10:57.29
and regular nut consumption
has been associated with a
00:10:57.32\00:11:00.76
reduced risk of major
chronic diseases including heart
00:11:00.79\00:11:04.99
disease and diabetes.
00:11:05.03\00:11:07.50
You would expect though that
the high fat content of nuts
00:11:07.53\00:11:10.97
would lead to weight gain,
but studies continue to show
00:11:11.00\00:11:14.64
that is not the case.
00:11:14.67\00:11:16.47
Watch now as Aileen
demonstrates her healthy pastry!
00:11:16.50\00:11:21.38
Thank you Margot!
Now we're going to make
00:11:21.41\00:11:24.05
for you some macadamia
nut pastry and then fill it
00:11:24.08\00:11:27.32
with a creamy corn filling.
00:11:27.35\00:11:30.79
So what we're going
to do is grind the wheat.
00:11:30.82\00:11:32.92
Now you can use spelt if
you like or you can buy it
00:11:32.95\00:11:35.59
already as flour.
00:11:35.62\00:11:37.23
The advantages of using
wheat in the grain is that it's
00:11:37.26\00:11:41.73
freshly ground
and hasn't oxidized.
00:11:41.76\00:11:44.47
If any of your flour
tastes bitter, don't use it,
00:11:44.50\00:11:47.44
just throw it out because it
means the oils have oxidized.
00:11:47.47\00:11:50.44
I'm just going to
grind that for a minute.
00:11:50.51\00:11:56.61
Alright, now that
should be beautifully ground
00:12:08.96\00:12:11.79
refined flour so that's
100% whole milled flour,
00:12:11.83\00:12:15.43
and you can do the same
with spelt or any grain.
00:12:15.46\00:12:19.10
So if you're gluten-free,
you could even try maybe some
00:12:19.13\00:12:23.61
buckwheat would work.
00:12:23.64\00:12:25.61
And so there's our 100%
ground whole milled flour
00:12:25.64\00:12:30.75
and then the oats.
00:12:30.78\00:12:32.55
This is our 100% whole
oats but they're rolled,
00:12:32.58\00:12:39.05
so they don't take
quite so long to grind.
00:12:39.09\00:12:41.72
So we'll give them
a quick little grind.
00:12:41.76\00:12:46.36
So that should be right.
00:12:54.04\00:12:55.37
If you want a chunky pastry,
just leave them a little bit
00:12:55.40\00:12:58.61
chunky, you don't have
to go to a very fine flour.
00:12:58.64\00:13:04.15
So there we have oats and
the advantage of using oats
00:13:04.18\00:13:09.58
is that you get a softer dough
out of it - if you would use
00:13:09.62\00:13:12.75
all wheat, it would
be quite a hard dough.
00:13:12.79\00:13:15.36
Now instead of using
butter, we're going to use
00:13:15.39\00:13:17.79
macadamia nuts - just
a cup of macadamia nuts.
00:13:17.83\00:13:20.93
So what you've got is a
cup of each macadamia nuts,
00:13:20.96\00:13:24.77
whole wheat
flour, and the oat flour.
00:13:24.80\00:13:29.77
Now in about 8 seconds, you'll
have macadamia nut butter,
00:13:29.80\00:13:33.61
so we're just going to
turn that up to 9 for a quick -
00:13:33.68\00:13:36.75
So that's just about
there and we'll just give you a
00:13:44.82\00:13:49.02
little look at that.
00:13:49.06\00:13:50.93
There we have it, it's
quite fine but I want it
00:13:50.96\00:13:53.80
a little bit oilier
than that, so I'll let it go
00:13:53.83\00:13:56.03
a little bit longer and
I'll pop some salt in this time.
00:13:56.06\00:13:59.73
So if your salt is a bit
coarse, then that's a good time
00:13:59.77\00:14:04.21
to put it in so it
grinds up a little bit.
00:14:04.24\00:14:06.31
There we go and then what
we're going to do is combine
00:14:10.05\00:14:13.55
it with the flour that we've
just ground and that becomes
00:14:13.62\00:14:17.02
our pastry then mixed
with a little bit of water.
00:14:17.09\00:14:20.66
So the recipe says half
cup of water but just take it,
00:14:20.69\00:14:24.33
take it as it feels, you
don't need to put all the water
00:14:24.36\00:14:28.36
in at once and you might need
a little extra, it just depends,
00:14:28.40\00:14:32.33
so there we have
macadamia nut butter!
00:14:32.37\00:14:37.71
So you can get your fingers
into it in the old fashioned way
00:14:37.74\00:14:40.58
or we can just slice it in
with a spatula if you don't
00:14:40.61\00:14:43.78
want to get your hands into
it until it's sort of crumbly.
00:14:43.85\00:14:48.15
Or you can go like this,
it's a bit faster and just
00:14:48.95\00:14:53.36
combine the nut
butter with the flour.
00:14:53.39\00:14:56.26
It makes it a very nice pastry.
00:14:56.29\00:14:58.53
Again, I decided I
needed to use the macadamia nuts
00:14:58.56\00:15:02.13
because they were free
in my backyard and so that's
00:15:02.16\00:15:05.03
why I needed to
use the macadamia nuts,
00:15:05.07\00:15:06.84
but you could use
brazil nuts, that will work;
00:15:06.87\00:15:09.04
any nut that's
oily, walnuts would do.
00:15:09.07\00:15:12.31
Almonds are a little
bit dry as they're not
00:15:12.34\00:15:14.88
quite as
successful but macadamia
00:15:14.91\00:15:18.35
nuts are really excellent.
00:15:18.38\00:15:19.95
And for the Australians
that know about bunya nuts,
00:15:20.02\00:15:22.75
they're really good too,
they're very high in oils
00:15:22.78\00:15:24.79
and they're very nutritious.
00:15:24.82\00:15:26.65
Okay, and we can just make
a little well in the center,
00:15:26.69\00:15:30.86
get our water and just
put a bit in to start with,
00:15:30.93\00:15:35.16
and mix it around, and
you want it to be not too dry
00:15:35.20\00:15:40.94
because if it sits for a while,
it will keep absorbing the
00:15:40.97\00:15:44.31
water and will be a
bit too dry to handle.
00:15:44.34\00:15:47.51
So we just kind
of mix it around,
00:15:47.58\00:15:50.35
and get most of the
flour in and this mixture makes
00:15:50.38\00:15:56.42
excellent crackers too.
00:15:56.45\00:15:57.95
So you can just kind of cook
them in your sandwich press,
00:15:57.99\00:16:01.89
it's a really good
way to cook your crackers,
00:16:01.92\00:16:04.03
and it does it
really well in there.
00:16:04.06\00:16:06.49
Just put a little bit
of baker's paper down first
00:16:06.53\00:16:09.63
so that you're not
dirtying up your press.
00:16:09.66\00:16:12.57
And I think maybe
that will be enough -
00:16:12.60\00:16:20.01
Just about there I think.
00:16:21.98\00:16:24.05
And then you can roll
it out between baking paper
00:16:24.08\00:16:27.32
if you'd like to or you
can just put it on a bench with
00:16:27.35\00:16:31.59
flour but the way
I like to do mine is
00:16:31.62\00:16:33.96
to put it into a tortilla press.
00:16:34.06\00:16:35.56
It just makes cooking just
that little bit more like fun
00:16:35.59\00:16:40.30
instead of drudgery.
00:16:40.33\00:16:42.53
And so this is a tortilla press
here - this is what I bought
00:16:42.56\00:16:47.84
to make tortillas but
they weren't very successful
00:16:47.87\00:16:50.31
but it makes great pastry!
00:16:50.34\00:16:52.97
So you just open it up, I
use a bit of baker's paper
00:16:53.01\00:16:56.24
to go on either side.
00:16:56.28\00:16:57.65
You take a piece of dough
about so big, you roll it around
00:16:57.68\00:17:01.65
in your hands a bit, get
it to a ball, put it down,
00:17:01.68\00:17:06.02
put the lid down,
press the press down and then
00:17:06.05\00:17:11.03
you have a slice of pastry
that you haven't put extra
00:17:11.06\00:17:15.33
flour with and then I just
slip it off (whoops-a-daisy),
00:17:15.36\00:17:19.23
and if you make a mistake,
you can start again, no hassle.
00:17:19.27\00:17:24.47
So we're going to
have another go at this
00:17:24.51\00:17:26.24
because it didn't
come off very well.
00:17:26.27\00:17:28.91
We'll just mix it a bit more.
00:17:31.25\00:17:34.32
There we go!
00:17:44.39\00:17:46.80
We'll pull it a bit
differently this time.
00:17:52.93\00:17:55.17
We'll just tip it
all into there like that.
00:17:55.20\00:17:57.77
There we go.
00:18:06.01\00:18:08.35
And you can bake these blind
if you want to - that means
00:18:08.38\00:18:12.32
you just prick them
and pop them in the oven,
00:18:12.35\00:18:15.92
and bake them without
any filling in them or you
00:18:15.96\00:18:21.10
should let this stand a little
while because it absorbs the
00:18:21.13\00:18:25.10
moisture a little bit
and just pat around the sides
00:18:25.13\00:18:27.64
so that it comes up
all the way to the sides,
00:18:27.67\00:18:30.64
otherwise it will
affect the look of the casing
00:18:30.71\00:18:33.48
when it's finished.
00:18:33.51\00:18:36.38
So that's our macadamia
nut pastry and it does taste
00:18:36.41\00:18:39.28
really nice and it's nutritious.
00:18:39.31\00:18:41.25
Macadamia nuts are
very good for you and so
00:18:41.28\00:18:47.79
then you can get a
little fork or a knife and just
00:18:47.82\00:18:50.96
put a few pricks in that so
that it doesn't rise unevenly.
00:18:50.99\00:18:55.30
And that's the pastry!
00:18:55.33\00:18:57.70
And now for the filling, we'll
just put in the 50 grams of
00:18:57.73\00:19:01.07
polenta which is
yellow cornmeal, not the white
00:19:01.10\00:19:04.34
corn flour and 100
grams of raw cashew nuts,
00:19:04.37\00:19:10.58
1 medium brown onion that
has been chopped into quarters,
00:19:10.65\00:19:16.35
a little bit of salt (Celtic
salt) and then we're going to
00:19:16.38\00:19:20.06
put in 2 cups of water.
00:19:20.09\00:19:23.19
So just put that
in and then we'll just
00:19:23.22\00:19:25.66
whiz it all up together and then
cook it until it's thickened.
00:19:25.69\00:19:30.07
So we're just going
to pop the lid on now.
00:19:30.10\00:19:33.23
Now you can do this
in your saucepan but
00:19:33.27\00:19:36.64
I would whiz it first in
my blender if I didn't have a
00:19:36.71\00:19:39.74
Thermomix, then pour it
in the saucepan and stir it
00:19:39.77\00:19:42.84
the whole time that it's cooking
and then put it back in your
00:19:42.88\00:19:46.72
blender to get super smooth
but we can do it all in the
00:19:46.75\00:19:49.68
Thermomix if you
have a Thermomix.
00:19:49.72\00:19:51.32
So it's all
going in the Thermomix.
00:19:51.35\00:19:53.19
I'm going to now
just whiz it up -
00:19:53.22\00:19:57.23
And while it's still stirring,
I'm going to set the time
00:20:04.60\00:20:07.67
to about 10-15
minutes, probably 15 minutes,
00:20:07.70\00:20:12.74
and that's just to cook
the corn flour and thicken
00:20:12.77\00:20:15.41
the whole mixture.
00:20:15.44\00:20:16.78
And I'm going to
set it to 100 degrees.
00:20:16.85\00:20:20.52
So that will cook
for about 15 minutes
00:20:20.55\00:20:23.49
at 100 degrees on speed 2.
00:20:23.52\00:20:26.32
And then while that is
happening, once it's cooked
00:20:26.35\00:20:28.86
and it's hot, we don't
cook the corn in there,
00:20:28.89\00:20:31.53
we just strip it off the cob.
00:20:31.56\00:20:33.13
So this is what 2 cobs
of corn, 1 cob I've already
00:20:33.16\00:20:36.20
stripped, the other cob
I'm going to strip off now
00:20:36.23\00:20:39.10
just to say that you can see
how I do it and I do it into a
00:20:39.13\00:20:43.44
bowl because if you do
it onto a flat surface,
00:20:43.51\00:20:45.94
you tend to have
corn all over the kitchen,
00:20:45.97\00:20:48.68
and I don't like
that, and so there we go.
00:20:48.71\00:20:53.82
That's half of it nearly
done, so it doesn't take too
00:20:53.85\00:20:56.35
long to do it and then by
the time that the corn mixture
00:20:56.38\00:21:00.26
is finished, cooked,
you just stir this in.
00:21:00.29\00:21:04.96
This will then cook in
the oven in the pastry shells,
00:21:04.99\00:21:08.40
so you don't need
to cook the corn twice.
00:21:08.43\00:21:11.43
And if you pick a
beautiful, young, sweet corn,
00:21:11.47\00:21:15.44
it's really delicious.
00:21:15.47\00:21:19.24
This one is all
juicy, it's sending juice
00:21:19.27\00:21:21.61
all over the place.
00:21:21.64\00:21:23.85
So you just don't get the
cob, you just get the corn off,
00:21:23.88\00:21:28.52
and there we go!
As simple as that.
00:21:28.55\00:21:31.25
Much better than using
canned products or if you can
00:21:31.29\00:21:34.19
read the labels and make
sure there's no additives,
00:21:34.26\00:21:37.43
but you never sure if
they're lining the cans with
00:21:37.46\00:21:40.00
BPA plastic, so it's
always better to steer clear of
00:21:40.03\00:21:43.26
canned products and
processed and packaged foods
00:21:43.30\00:21:46.27
if you possibly can.
00:21:46.30\00:21:47.74
And so there we go!
00:21:47.77\00:21:49.27
Now once the corn mixture
is finished in the Thermomix,
00:21:49.30\00:21:53.31
we can mix the two
together and pour it into our
00:21:53.38\00:21:56.28
little prepared pastry shells.
00:21:56.31\00:21:58.35
So that's going to take
us about 13 minutes now.
00:21:58.38\00:22:01.65
Now our sauce is just
about there so we can stop that
00:22:04.65\00:22:09.19
and have a look.
00:22:09.22\00:22:11.36
It sounds like it's
thickened, I'll just give you a
00:22:11.39\00:22:14.20
little look - there
it is bubbling in there,
00:22:14.23\00:22:16.67
but I want it a little
bit smoother than that,
00:22:16.70\00:22:18.53
so I'm now just
going to blend it.
00:22:18.57\00:22:20.47
Now if you had cooked that
in your pot - stirring it all
00:22:20.54\00:22:23.07
the time so you didn't
burn it, then you'd be at the
00:22:23.10\00:22:26.04
point where you pour it
into your blender now to make
00:22:26.07\00:22:28.14
it super smooth.
00:22:28.18\00:22:29.51
We're just going to
give that a bit of a blend -
00:22:29.54\00:22:35.18
Okay, so that's in your
blender, you've just poured it
00:22:46.23\00:22:51.70
from the saucepan into
your blender and blended it
00:22:51.73\00:22:53.94
for a bit longer
to make it smooth.
00:22:53.97\00:22:55.97
Then you're going to add
in the 2 cups of corn which is
00:22:56.00\00:23:01.64
approximately 2
cups of corn kernels.
00:23:01.68\00:23:04.85
And then we're just going
to give that a bit of a mix,
00:23:06.15\00:23:08.25
just to get it
into the hot liquid.
00:23:08.28\00:23:10.19
That will pretty much cook
the corn but we're going to now
00:23:10.22\00:23:12.85
bake it in the flan.
00:23:12.89\00:23:15.12
This is an uncooked flan
but you could cook them ahead
00:23:15.16\00:23:19.16
and freeze them - that
works really well as well.
00:23:19.19\00:23:21.96
It's very convenient then
to make it a very fast meal
00:23:23.06\00:23:26.43
if you want to do that.
00:23:26.47\00:23:27.97
Now we're just going to spoon
it into the... and this will
00:23:28.00\00:23:31.34
thicken up in the oven
as well and you can cut it
00:23:31.37\00:23:35.28
really easily.
00:23:35.31\00:23:37.55
So we'll pop that in there and
then just to give it a look of
00:23:37.58\00:23:42.38
baked sun-dried
tomato, we can put a slice of
00:23:42.42\00:23:45.15
tomato on top and
embed it into the filling.
00:23:45.19\00:23:48.16
And that will then look
like this when it's finished.
00:23:48.19\00:23:50.83
And I've got some here
that's already finished,
00:23:50.86\00:23:53.93
serve with a salad and
that's your end product.
00:23:54.00\00:23:57.77
Now this recipe can be found
on the 3ABN Australia website
00:23:58.63\00:24:02.24
and there are more
healthy recipes in my
00:24:02.27\00:24:05.11
recipe book, "Rainbow Recipes."
00:24:05.14\00:24:06.54
Now it's back to you Margot.
00:24:06.57\00:24:07.91
I have to tell you, I
was amazed at the texture of
00:24:07.94\00:24:12.61
Aileen's pastry.
00:24:12.65\00:24:14.02
It was as good as pastry gets!
00:24:14.05\00:24:17.32