So if you just joined us
today on Cook:30 for Kids,
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we are cooking up a
storm in the kitchen
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with Cassidy and
Nori from Illinois.
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What's on the menu, guys?
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Today, we have a sweet potato
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hash platter with cream spinach.
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And for dessert,
apricot bliss balls.
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That sounds so good.
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We're making
excellent progress here
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in the kitchen.
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Having fun, guys? Yes.
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Fantastic.
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So let's go
with the bliss balls,
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so I'll just grab
this plate over here.
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Excuse me.
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Nice, gonna take the plate.
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So, Cassidy, if you
can just roll these up.
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So just basically grab
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some of these and
just roll it into a ball,
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probably round about...
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Ew, it's sticky.
It is. It's good.
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About that kind of shape.
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And we're just kind of
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just give it a bit of a
dip in some coconut like that.
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So if you can
just make 100 of those.
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Ah, 100? However many it makes.
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And back to the spinach.
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Okay, you can now
pour the milk in there.
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So this is the
flavorsome cashew milk.
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Do I take this off?
Yep, pull the lid off.
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It's going to make it easy
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if you pull the lid
off and just pour it over.
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Ta-ta-ta-da! Great.
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Just mix it around
and stir it around.
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We may need to add more
water depending on how it goes.
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So give it a good stir around
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and this is
going to really flavor
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that spinach to make
it lovely and creamy.
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You know, that's
gonna taste good, don't you?
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So give it a bit
of a stir around,
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that's wonderful.
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So the balls are underway there.
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So I now need to
get some, kumara,
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the sweet potato,
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I call it kumara
where I come from.
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So sweet potato,
kumara, call them both things,
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out of the oven.
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And I think this
would be cooked by now.
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Whoa! Nice and hot. Oh, yeah.
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So this stuff here is
all lovely and cooked...
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Ooh! Oh, wow! They're good.
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Just a bit of oil
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and the salt will make
them taste really good.
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It smells amazing. It does.
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So I'll just give it a
little bit of room there.
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I'm just gonna let these
guys come off here into the pan.
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So the hash is basically
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just a big kind of
muddling and jumbling,
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just a big kind of hash
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of just some lots
of really yummy things.
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So that's what's
exciting thing about this.
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So I'll get this in
here. Doesn't it look good?
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Oh, yeah. It does.
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We're gonna add lots
of yummy flavors to it,
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so put this over here.
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This is actually
soaking in to this.
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It is, look at this. It's good.
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So grab a spoon and try some.
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Won't it be hot?
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Yeah, but just be tough,
you're in the kitchen here.
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It's nice and creamy.
You can try some, Cassidy.
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Sure.
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That is really good.
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So yeah, just really
nice and creamy spinach.
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It's going to
really go with this nicely.
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So we'll leave in the
pan now to just keep it warm
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and we're going to add
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some other really
yummy ingredients.
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So you can turn
the gas off there,
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on the side there.
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And we're gonna
add some other things,
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we're gonna to add some...
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Oh, wait.
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We need to cook something
else, so I'll get some pan out.
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We're just gonna cook
out some. You need help?
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Sure. Some red beans.
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So just to go over it as well,
just to get a bit of protein,
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so I'll just put this on
the gas on, this one here.
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And we're just going
to open a can of red beans
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and pour them in.
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Great work on the balls there.
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So I'm just gonna drain out
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the juice of the
red kidney beans.
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So your café, where did you get
the motivation to start that?
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Well, I kind of, I worked for,
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I had a big
corporate job in marketing.
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And one day, I kind of
just went to an event tour,
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I love health, I love cooking,
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so I thought why
not start a café?
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My wife and I went
to a health retreat
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and we got inspired
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and kind of put all
on the line to start one
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and we, kind of,
never looked back since.
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So yes, it's very exciting.
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So I encourage anyone,
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if you got kind of an adventure
or dream you ever want to do,
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you just got to
just do it basically.
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My first two years
were really, really tough.
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Nearly we dander a few times,
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but stuck at it, lot
of prayer, lot of faith,
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and came through and
it's been a great adventure.
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Oh, yeah. That's really good.
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And from that,
obviously I've done cookbooks
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and the frooze balls,
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so a lot of things
kind of stem out of it,
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so it's very exciting.
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So some flavors in here.
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So we're going to start adding
some things like some olives.
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So do you guys like olives?
Oh, yeah, only black olives.
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Only black olives, okay.
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So we've got some
Kalamata ones here.
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So I'll just actually
put the spinach in here now.
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So we kind of got a bit of a,
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kind of, a platter of
just yumminess happening here,
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so I'm just
gonna pour it in there,
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so kind of half of
it is gonna be the...
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Wow. That looks so good.
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They're going to
be spinach in half,
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or probably a third
to one third, two thirds.
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Just kind of put it out there.
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You want to let
things fall naturally,
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don't kind of
play with it too much.
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Oh, we're missing some here.
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There we go,
creamy, creamy, creamy.
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I've just got
these beans here as well.
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They're kind of
getting warm there.
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So I'm just going
to add some olives,
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I'll just drain these ones out.
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And just kind of put
them around the place.
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I'm just going to put
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just kind of a cluster
of olives around there.
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So do black olives and
green olives taste the same?
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Very different.
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There's lots of
different types of olives,
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so you kind of want to
try lots of different types.
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Here you go.
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And we've got some artichoke.
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You guys ever
tried artichokes before?
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I've never tried them.
No, I don't think I have.
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Until now. So try
a little bit of this.
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Oh, look at this.
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So these are actually in oil,
so we drain them out of the oil
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but try a little bit of that
and see what you think of that.
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Is it like a
vegetable? It is, yeah.
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It's kind of like a big
flower. Oh, my goodness.
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How does it
taste? What do you think?
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It tastes interesting.
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So I'm gonna just drain these,
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drain the oil out
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and we're just
gonna just put these in
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and just sprinkle them
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over the top of
the spinach here.
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Oops, there is a little
bit of extra juice here.
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Just to give it a
little bit of extra flavor.
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So these artichokes
will be really yummy.
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So as you can see,
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this has just
kind of become a lovely
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combination of lots
of different vegetables.
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And colors. And colors, exactly.
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We'll add some cherry tomatoes.
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So if you guys can just chop up,
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oh, perhaps, Cassidy,
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if you want to just
chop up some cherry tomatoes.
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So we just want to
chop them into half.
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That's probably a
good knife to use there.
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So probably about
ten of each tomato
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and we'll put
them on there as well.
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We're gonna add some lime
juice just because we can,
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and lime juice
adds extra flavor.
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So I'm gonna add
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just some quarters of some limes
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and these will look really good
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as a garnish on
the side here as well.
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So I've never really understood
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the difference
between limes and lemons.
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They're very similar
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but they just have
a different flavor.
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Limes are kind of...
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You tried both? Yes.
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They're kind of
just, I suppose, different.
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Different flavors, limes
probably got a stronger flavor.
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But I just use
them interchangeably
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or they're really good
in dressings and things,
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just that little bit of tartness
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often balances off
some sweetness and things.
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So it's a really good...
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You kind of want to have
your tartness, sweetness,
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and you know, saltiness,
and kind of sweetness.
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So they kind of
balances off things
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really nicely in meal.
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They're very good in dressings.
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So we got these beans here.
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So we're gonna get these beans
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and just put these
just through the middle here
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and some on the side
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just to add a bit of protein.
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So we've done
nothing with these.
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These are just basic beans.
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There is kind of enough flavors
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floating around and
all the other things,
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there is enough
sogginess happening
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so we don't need to add
huge flavor to everything.
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It's same with the tomatoes.
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We're just going
to sprinkle them on
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and they will
just taste really nice
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and obviously add lots of color.
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How are the
tomatoes going? Look at that.
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You've stacked
them up beautifully
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with each of the
apartments there.
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You like
tomatoes, Cassidy? Yeah.
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Want to try?
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Okay, just
drizzle it over like that.
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That's probably
enough there I think,
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just chop that last one.
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Okay.
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And that's looking
good. Have we missed anything?
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It's about now,
I forget something.
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I think we've used
all the ingredients
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we have on the counter here.
00:08:02.74\00:08:05.25
I'll turn it all
off. Oh, that's good.
00:08:05.28\00:08:06.85
And to finish it off,
just some macadamia nuts.
00:08:06.88\00:08:08.88
Oh, can you grab
some cilantro, Nori,
00:08:08.92\00:08:10.49
from the
regenerator on the top right?
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There is a
drawer that comes out.
00:08:11.89\00:08:13.56
I'm going to add a
sprinkle of macadamia nuts
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just to add it,
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just to something a
little bit of extra special.
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That looks so good.
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And you've never
seen vegetables taste
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so good before,
this kind of a platter.
00:08:23.63\00:08:25.53
I'll just wash my
hands. I think this is it.
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I think you got it right.
00:08:27.34\00:08:28.67
Let's have a look, unwrap it,
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wrap herbs in a
paper towel and they end up
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kind of staying
fresh for longer so,
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just a sprinkle of that on top
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and we have
finished our delicious meal.
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That looks so good.
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