Awesome rawesome lunches.
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This will be a fun day.
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We're gonna have soup, sandwich,
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and we're gonna even make a
salad bowl that you can eat.
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Standby, we'll be right back.
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Hello and
welcome to "Let's Cook."
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We are the Riedesels.
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I'm Jeff and this is
my beautiful bride Nancy.
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Today, we're gonna do
some really interesting things.
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We're gonna teach you make
a salad bowl that you can eat.
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Now that sounds real intriguing.
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This is something brand new
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that I've just tried
and it actually works.
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We're gonna show
you a cool machine too
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and we're gonna have--
we're gonna make a sandwich,
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Nancy's favorite
sandwich then we're gonna have
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a couple of soups that are
just awesomely rawesome good.
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Now this is really exciting
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because we're gonna be using
one of your favorite tools,
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the Spirooli. Yeah.
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Now the Spirooli has
a gadget that you found
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that you really enjoy using
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and we've used it in the
last many cooking schools
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that we've done
around the country.
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And everyone that sees
it just absolutely loves it.
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They fall in love
with Mr. Spirooli.
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Because you can do so much
with it and it's so exciting.
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So I want to show
everybody what it looks like.
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It is just such a
neat little gadget
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and you can make anything
from fruits and vegetables
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all different shapes and sizes.
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Go ahead chefy,
tell 'em how you do it.
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Well, it has replaceable blades
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so you can make different
sizes of spaghetti noodles
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if you will,
zucchini noodles or whatever.
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And also which we're gonna
use today for potatoes. It has--
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There's the other blade
and it also has a third blade,
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it's just a slicer and it
will do things like potato chips
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and carrot chips and apple
chips and all this other stuff.
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It's very versatile,
it's very inexpensive.
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And it's very durable.
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We use this to do
600 pounds of zucchini
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for 3ABN camp meeting last year.
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And that was so cool.
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We actually had
a electric drill--
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I took the hand it'll
often had an electric drill
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on the end of this and
we'd just shoot 'em through
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and it will shoot out 8
and 10 foot links of spaghetti.
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10 to 2 man, added again.
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But we're not gonna
do that with zucchini.
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We're gonna use some potatoes.
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And we're gonna actually
make the bases of a salad bowl
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that you can eat. Okay.
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But why don't we read the
recipe first and then get setup.
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Okay, let's do that.
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Very, very simple
recipe. We're using:
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We can't get
much easier than that.
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That was pretty simple.
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Oh, and the amount of
potatoes you use will depend
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on how many people
you're serving. Okay.
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So if you are
serving say 10 people,
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then you're
gonna use basically--
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10 potatoes. 1 pound
potatoes, these are very small.
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Gee, that was hard.
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These are small, so
they're not gonna make as much
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but we just want to
show you how it works.
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All right, what we're gonna do,
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we're gonna spindle
this on the front spindle
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and we're gonna push it on hard.
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This is the smaller of
the two for making spaghetti,
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so I'm gonna make a
thin linguini type. Okay.
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And then we bring
this movable portion on
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with all little spiky things.
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We're gonna spear
the potato from the back,
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we're gonna set it like that.
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The machine has got
little section cups,
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so it'll hold itself down.
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So I don't really have
to hold the machine down,
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I'll just hold the handle.
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Boy, now isn't that too cool.
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And not only does it do that
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but it gives me
little mushrooms. Oh, cute.
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That I can decorate
with and garnish with.
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That is too cool.
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So let me have another one,
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we'll do three here that'll
make a sufficient salad bowl.
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It really doesn't matter
how you spindle the potato
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as long as it gets
on there really good...
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like that, really good.
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Hold on to this
handle for security.
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You want to put
those in the bowl?
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You think so?
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That might be a good
idea. We need a shorter bowl.
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You can either, um, peel
the potato or leave it unpeeled.
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It just depends on
the effect that you want.
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Yeah, in this case
we're gonna leave it unpeeled.
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We have washed these potatoes.
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There is nutrition in the skins.
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Let's do one more.
One more little potato.
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If we're using
that little potatoes,
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it's gonna basically take
three of the smaller potatoes
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to make a salad bowl.
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And we're going to
also cover these potatoes
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in a little lemon juice
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and some chicken style seasoning
to get them some flavor.
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And whey the lemon juice?
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Well, the lemon juice
is for keeping the potatoes
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nice and fresh looking.
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We don't want
dead looking potatoes,
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so the lemon juice will actually
keep it from oxidizing. Okay.
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Okay, so let's just
take the Spirooli off.
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Just move this off the
countertop a little bit.
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This is such a cool device.
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I just I know you
really enjoy this.
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It does have some quick release
feet, there you go. All right.
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I am going to put
the lemon juice on here
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and how much, it
doesn't really matter
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as long as it's well coated
'cause we're gonna drain it off.
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And we have some
chicken style seasoning
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which is whatever chicken
style seasoning that you like.
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Let's do this
now. Take the plate.
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Okay. And this is going to
go on to a dehydrator sheet.
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Little aluminum foil.
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Now what's the
aluminum foil for?
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Well, it's to
make it separate easier
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and plus it's gonna keep
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the potatoes
inline a little bit more.
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Okay, so you are
going to put this
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into an Excalibur
dehydrator Mm-hmm.
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And this will dry those potatoes
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and as it dries it
will actually stick together
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because of the
carbohydrates in there.
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And it will form
a boat for a bowl.
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Bowl. That you can eat.
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Depending on what
shape you want it,
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you just use the
different kind of bowl.
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Now this looks really
like a lot of potatoes
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but once you take
the water out of it,
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of course it will
shrink down and shrink down
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and then I'll
season it a little bit.
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And seasoning is not necessary
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but I think it adds a
little flavor obviously
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and it makes you where
you can eat the whole bowl.
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And then after this is
put into the dehydrator,
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it generally stays
overnight. Is that correct?
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And then in the morning,
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we'll--we'll come and
we'll remove it from the sheet.
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We'll flip it upside
down and take the bowl off
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and then we'll peel the
aluminum foil off. Okay.
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And then we'll have a
bowl that you can eat.
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Which we will show
you at the end of the show
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'cause we're
going to have it there
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for display stuffed
with the beautiful salad.
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Okay, that looks
like a great recipe
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and an easy idea for a luncheon.
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Let's try our next recipe.
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We're gonna do
some very tasty soups.
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The first one we're doing
is the Savory Sunshine Soup.
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This is a wonderful soup that
you can eat either cold or hot.
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It's a-- it's so savory
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and when you put
it into your blender,
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it doesn't matter what you put
in it, just enjoy the flavors.
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So we're gonna have
the five flavor profiles
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because when you're
combining raw foods together
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you want five flavors.
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It's sweet, sour,
savory, salty, and bitter.
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When you put these five
flavor profiles together
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then you're having a
combination of flavors
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that is just incredible.
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We'd like to call it
a symphony of flavors.
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Symphony. Symphony of flavors.
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And in the symphony of flavors,
the fat carries the taste?
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The fat always
carries the flavor.
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Okay. Mm-hmm.
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Well, let's put it together.
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We're going to put
a little bit of water
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in the blender always first.
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Just a start and we
may add a little more later
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depending on how
thick the soup is.
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Now if you want a creamy soup,
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you can use some
soymilk or almond milk
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but we've used
some distilled water
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and we're gonna
put in some cucumbers.
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A lot of water
content in the cucumbers,
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so these will
release a lot of liquids.
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And if you want a chunky
soup, you use less water.
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If you want a
thinner soup, you use more.
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Avocadoes, this
will give a natural fat
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and plus a creamy consistency.
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Then some sunshine
carrots... and tomatoes.
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You can either put them
in whole or cut them in half.
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Well, I think I'll
make it a little bit easier
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on our blender and
we'll just quarter them.
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Don't do this at home
without a cutting board.
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Okay, this is a trick that--
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most chefs do not use their
hand for cutting boards, but--
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No one then I know.
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Jeff seems to enjoy
doing that...saves time.
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Don't look too
close at my hands.
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This soup when you want
to eat it as a cold soup
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for like a summer time weather,
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it's really nice to have it
as a cold soup or like a bisque.
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If you want to warm it up,
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we just put it into a
pot and put it on the stove
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and warm it up
just enough to taste it,
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that way it doesn't
destroy any of the enzymes.
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The vitamins and
minerals are still in tact
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and all the
proteins are still good.
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Let's put the rest of
the ingredients in here.
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Okay, that's the olive
oil then little coconut oil
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just to give it some body.
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Coconut oil also helps
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to get rid of the
hydrogenated fats in your blood,
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so we like to
use some coconut oil.
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Put lemon juice.
Lemon juice is the bitter.
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And the Bragg's
Liquid Aminos is the savory.
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And also the saltiness.
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And saltiness, that's all.
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And notice that there is
no salt in this recipe either.
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Oops. There went my jalapeno.
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Okay, little jalapeno.
Which is optional of course.
00:10:01.25\00:10:04.26
The jalapeno
just seems to give it
00:10:04.29\00:10:06.27
that burst of flavor
it just brings it together
00:10:06.30\00:10:08.68
depending on
how hot you like it,
00:10:08.71\00:10:10.48
you just add a little or less.
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I put a little bit in there.
00:10:12.19\00:10:13.56
Actually you shouldn't
be able to taste the heat.
00:10:13.59\00:10:15.56
Right, you should have
a combination of flavors
00:10:15.59\00:10:17.90
so that nothing tastes
specifically by itself.
00:10:17.93\00:10:21.57
That looks like a great soup.
00:10:38.59\00:10:39.96
We're gonna go for a
little creamy on this one.
00:10:39.99\00:10:42.08
Okay, that looks
like a great combination.
00:10:42.11\00:10:44.39
Sometimes we like
to leave from chunky,
00:10:44.42\00:10:45.79
sometimes a little creamy.
00:10:45.82\00:10:48.32
I like this one I
think a little creamy.
00:10:48.35\00:10:50.57
Sunshine Soup.
This is delectable soup.
00:10:50.60\00:10:57.75
The other day I had this
at home it was really cold out
00:10:57.78\00:11:01.55
and I just made it up
00:11:01.58\00:11:03.17
and heat it up on
to the on the stove
00:11:03.20\00:11:05.46
and it was so satisfying.
00:11:05.49\00:11:07.38
I had it with some sprouted
grain bread. So delicious.
00:11:07.41\00:11:10.90
We got another soup
to do for you today.
00:11:10.93\00:11:12.75
We're gonna do a Rawesome soup.
00:11:12.78\00:11:14.62
Oh, so good too.
00:11:14.65\00:11:16.78
We're gonna put the
recipe on the screen
00:11:16.81\00:11:19.08
and we're gonna do
a refrigerator soup.
00:11:19.11\00:11:21.66
This is anything that you
can find in your refrigerator
00:11:21.69\00:11:24.00
that would blend
together. Using as a base:
00:11:24.03\00:11:26.39
This is another great soup
00:12:04.81\00:12:06.30
that you can have
either cold or hot. Yeah.
00:12:06.33\00:12:08.32
I frankly like this
one when it little warm.
00:12:08.35\00:12:10.23
So let's make it
00:12:10.26\00:12:11.89
we'll put everything in
the blender starting off
00:12:11.92\00:12:13.90
with a fresh
soymilk that I made.
00:12:13.93\00:12:15.92
We're gonna use
all 2 cups of it?
00:12:15.95\00:12:17.47
Yeah, 2 cups go in there.
00:12:17.50\00:12:21.37
Boy, that smells good.
00:12:21.40\00:12:22.77
Oh, the fresh
soymilk is wonderful,
00:12:22.80\00:12:24.17
I'd like to make
that and the soy toy
00:12:24.20\00:12:25.91
and just really have a
nice full bodied soymilk.
00:12:25.94\00:12:28.90
Okay and the avocado?
00:12:28.93\00:12:30.47
Avocado is the
nice fresh avocado
00:12:30.50\00:12:33.09
that's part of our savory.
00:12:33.12\00:12:35.06
And we've got some
tomatoes and peppers together.
00:12:35.09\00:12:38.64
Yellow or red peppers.
00:12:38.67\00:12:40.04
We do not use green peppers
when we cook our raw foods
00:12:40.07\00:12:44.52
because we're finding
out that it's much harder
00:12:44.55\00:12:47.53
to digest the green peppers
00:12:47.56\00:12:49.91
than it is to digest
the red or yellow ones.
00:12:49.94\00:12:52.73
So we like to use
the colored peppers.
00:12:52.76\00:12:55.95
They're much easier to digest,
00:12:55.98\00:12:57.35
they have more enzymes
in them-- digestive enzymes
00:12:57.38\00:13:00.22
and plus they tastes better.
00:13:00.25\00:13:02.27
Okay. Cucumbers? Cucumbers.
00:13:02.30\00:13:04.77
Zucchini. Is the
zucchini a cousin to a cucumber?
00:13:04.80\00:13:08.52
I think it is. It's
also a cousin to the squash.
00:13:08.55\00:13:12.04
God made such
neat food, didn't He?
00:13:12.07\00:13:13.85
And so many colors and flavors,
00:13:13.88\00:13:16.09
the onions and garlic
and jalapeno. All together.
00:13:16.12\00:13:19.53
Again all of these
are optionals for anybody
00:13:19.56\00:13:22.09
that doesn't like
onions just leave them out.
00:13:22.12\00:13:25.36
And the celery will give us
00:13:25.39\00:13:26.76
a little sodium
plus a lot of fiber.
00:13:26.79\00:13:29.35
Lots of fiber. Celery is
an excellent food to use.
00:13:29.38\00:13:32.53
And that's we have here.
00:13:32.56\00:13:33.93
Carrots-- Sunshiny carrots.
00:13:33.96\00:13:36.36
And then I like to use
the cilantro in the soup
00:13:36.39\00:13:39.82
because it really gives
it a nice and savory flavor
00:13:39.85\00:13:44.29
almost a bitter savory.
00:13:44.32\00:13:45.69
It's got a little bite too.
00:13:45.72\00:13:47.09
Yeah, it does.
00:13:47.12\00:13:48.49
But cilantro is
an excellent herb
00:13:48.52\00:13:50.29
for getting the heavy
metals out of the blood.
00:13:50.32\00:13:53.88
So we like to use
a lot of cilantro.
00:13:53.91\00:13:56.86
It keeps the blood cleansed.
00:13:56.89\00:13:58.26
It increases the vitamin E.
00:13:58.29\00:14:00.66
It's very nutritional for us.
00:14:00.69\00:14:02.64
Okay, Bragg's Liquid
Aminos gives it that saltiness.
00:14:02.67\00:14:05.70
So far we've got all the flavors
in the orchestra. Mm-hmm.
00:14:05.73\00:14:10.07
And now our famous mung beans
00:14:10.10\00:14:11.96
that we just love so much.
00:14:11.99\00:14:13.36
They're great on sandwiches.
00:14:13.39\00:14:14.76
They're great in
soups and salads.
00:14:14.79\00:14:16.16
That really adds a lot.
00:14:16.19\00:14:17.56
And we add the
roots and the chlorophyll,
00:14:17.59\00:14:20.18
we add the whole thing.
00:14:20.21\00:14:21.58
That green
chlorophyll is fantastic
00:14:21.61\00:14:23.94
for increasing our immune system
00:14:23.97\00:14:26.05
and really
making us feel healthy.
00:14:26.08\00:14:28.04
You can say we
have everything in here
00:14:28.07\00:14:29.44
but the kitchen sink.
00:14:29.47\00:14:30.84
Yes, we do.
00:14:30.87\00:14:32.24
Everything except
for animal products.
00:14:32.27\00:14:33.64
Let's see if it will--
00:14:33.67\00:14:35.04
And that's one thing we
don't want to use in there.
00:14:35.07\00:14:36.44
Let's see if this
can handle all this.
00:14:36.47\00:14:37.84
I am gonna leave
this a little chunky?
00:14:50.81\00:14:52.18
I love the soup.
It is so delicious.
00:14:52.21\00:14:57.14
And it varies
every time we make it.
00:14:57.17\00:15:00.54
Because it depends on how
much water is in your fruits,
00:15:00.57\00:15:04.58
so your vegetables that
you're putting into the soup
00:15:04.61\00:15:06.58
as to how creamy
your soup will be.
00:15:06.61\00:15:08.89
But boy is that ever good.
00:15:08.92\00:15:10.34
A beautiful green soup. Mm-hmm.
00:15:10.37\00:15:12.81
Now to serve it, we would put
00:15:12.84\00:15:14.21
like a concasse in there
of some of the vegetables
00:15:14.24\00:15:16.39
which we'll do later
at the end of the show.
00:15:16.42\00:15:18.17
Now you have one more soup
00:15:18.20\00:15:19.57
that is probably my
favorite all time soup
00:15:19.60\00:15:21.41
that you introduced
me to about 3 years ago.
00:15:21.44\00:15:23.27
Yes and this
one is a sweet soup.
00:15:23.30\00:15:25.57
And I think you will
really enjoy this one.
00:15:25.60\00:15:27.43
Sweet Surprise Soup.
00:15:27.46\00:15:29.13
Then to garnish it
we're going to use--
00:15:45.53\00:15:47.70
This is a recipe
that we really like to do,
00:15:56.71\00:15:58.85
we've done it for quite a
few cooking schools already now
00:15:58.88\00:16:01.82
and for camp meeting.
00:16:01.85\00:16:03.51
And everyone seems to love it.
00:16:03.54\00:16:05.54
Easy, easy to do.
00:16:05.57\00:16:07.30
And all you do is use the
blender and this is a cold soup.
00:16:07.33\00:16:10.76
You don't want
to heat the soup up
00:16:10.79\00:16:12.24
because it's more
like a fruit soup.
00:16:12.27\00:16:14.22
It's a summertime soup.
00:16:14.25\00:16:15.62
Summertime soup, you can use it.
00:16:15.65\00:16:17.02
Well, it's
actually wintertime soup,
00:16:17.05\00:16:18.42
too because it
depends on where you can get
00:16:18.45\00:16:20.28
your mangoes and
your butternut squash.
00:16:20.31\00:16:22.40
Butternut squash
is actually a fruit.
00:16:22.43\00:16:25.65
So we use that together
with the mangoes, bananas,
00:16:25.68\00:16:28.56
and dates and it's
a good combination.
00:16:28.59\00:16:30.72
Basically, everything
here is technically fruit
00:16:30.75\00:16:32.70
because the seed
is inside the skin.
00:16:32.73\00:16:34.51
That's exactly right.
00:16:34.54\00:16:35.91
Pretty cool. All right.
00:16:35.94\00:16:37.31
I squeezed you some
orange juice this morning
00:16:37.34\00:16:38.71
and I also just
left some whole oranges
00:16:38.74\00:16:41.16
in to give a little pulp.
00:16:41.19\00:16:42.72
I love it that way.
00:16:42.75\00:16:44.12
It makes for a
nice, rich-bodied flavor.
00:16:44.15\00:16:47.96
And those are some
great oranges too by the way--
00:16:47.99\00:16:50.16
It's so sweet. So sweet.
00:16:50.19\00:16:51.56
All right. Okay.
00:16:51.59\00:16:52.96
We start with our liquid first
00:16:52.99\00:16:55.12
and then we put
it into our chunks.
00:16:55.15\00:16:57.95
I'll tell you butternut squash,
00:16:57.98\00:16:59.42
you have to be a little
careful when you cut it,
00:16:59.45\00:17:01.01
when you peel it and slice it.
00:17:01.04\00:17:02.41
It's a very hard fruit.
00:17:02.44\00:17:06.46
And you can cause serious
injury by slipping off of it
00:17:06.49\00:17:09.76
and you have to
have a very sharp knife
00:17:09.79\00:17:11.16
and a good cutting board.
00:17:11.19\00:17:12.76
That's why I let you
cut the butternut squash.
00:17:12.79\00:17:15.37
Our mango. Then banana?
00:17:15.40\00:17:19.31
Big old chunky bananas.
00:17:23.11\00:17:24.94
And then some dates that we
have presoaked in orange juice
00:17:24.97\00:17:28.02
to soften them
just a little bit.
00:17:28.05\00:17:30.54
Makes it a little
easier on the machines.
00:17:30.57\00:17:32.19
Gives it little sweetness
to it or you can use honey
00:17:32.22\00:17:34.55
if you don't
want to use the dates.
00:17:34.58\00:17:35.95
And you took the dates out.
00:17:35.98\00:17:37.35
I mean, the seeds
out-- the pits out, right.
00:17:37.38\00:17:38.85
'Cause it's the
pits when we miss them.
00:17:38.88\00:17:40.25
Yes, it is.
00:17:40.28\00:17:41.65
Little bit of our--actually
we made this curry seasoning.
00:17:41.68\00:17:44.04
Curry is just a combination.
00:17:44.07\00:17:45.44
There is not such a thing
as a curry nut or a curry seed.
00:17:45.47\00:17:48.40
Curry is a
combination of seasoning.
00:17:48.43\00:17:50.47
Several different seasonings.
00:17:50.50\00:17:51.93
And a little bit of jalapeno
just to burst the flavor.
00:17:51.96\00:17:54.69
Pinch. And just whiz it up.
00:17:54.72\00:17:58.22
This little Champ juice blender
00:17:58.25\00:18:00.94
really does blend
things up quickly.
00:18:00.97\00:18:04.75
I like it because
it's a variable speed.
00:18:04.78\00:18:06.51
Right now we're
gonna to high. Okay.
00:18:17.73\00:18:19.67
Yum. Oh, yeah, nice and creamy.
00:18:36.96\00:18:38.90
That looks so delicious.
00:18:38.93\00:18:41.56
Now you can have it a
nice thick chunky like that
00:18:41.59\00:18:44.04
or if you want it thinner,
00:18:44.07\00:18:45.44
you can add more orange juice
but I frankly love it like this.
00:18:45.47\00:18:48.73
It's almost like
fruits do, if you will.
00:18:48.76\00:18:51.17
Yeah, and it's so
good. It's a cold soup.
00:18:51.20\00:18:54.43
Now we're gonna
garnish the top, right?
00:18:54.46\00:18:56.42
Put a concasse in there.
00:18:56.45\00:18:58.08
And you might want to
explain what a concasse is.
00:18:58.11\00:19:00.72
Well, my understanding is that
00:19:00.75\00:19:02.23
a concasse gives
an idea to the person
00:19:02.26\00:19:06.13
about to eat the food, the soup
in this case and most cases,
00:19:06.16\00:19:09.34
what's inside without
having to ask the waiter,
00:19:09.37\00:19:13.68
"What's this soup made out of?"
00:19:13.71\00:19:15.08
So basically it's just
some of what's inside on top of.
00:19:15.11\00:19:19.74
A garnishing of toppings
of what's the ingredients
00:19:19.77\00:19:22.74
are inside the soup.
00:19:22.77\00:19:24.26
So we're gonna put some
bananas and some mangoes
00:19:24.29\00:19:26.88
and then just for
a little green color
00:19:26.91\00:19:28.71
we'll add some
fresh mint to give it
00:19:28.74\00:19:31.93
a little savory flavor.
00:19:31.96\00:19:33.33
Yeah, also a concasse serves
00:19:33.36\00:19:34.89
the purpose of a
little difference in texture
00:19:34.92\00:19:37.93
instead of the whole
soup being smooth and creamy,
00:19:37.96\00:19:41.16
it's a little texture.
00:19:41.19\00:19:43.26
And texture is
good 'cause it gives you
00:19:43.29\00:19:45.39
that oral satisfaction.
00:19:45.42\00:19:47.19
Little bit of mint here for
flavor and also for garnish.
00:19:47.22\00:19:52.39
Okay. And I'd say that's ready.
00:19:52.42\00:19:54.65
That looks beautiful
just stick a little on top.
00:19:54.68\00:19:57.76
The final recipe for the
day is probably your favorite
00:19:57.79\00:20:01.28
that I make you and
that's our, you call it,
00:20:01.31\00:20:03.82
you named it our Taos Sandwich.
00:20:03.85\00:20:06.47
I could never
figure out the name
00:20:06.50\00:20:07.87
until you described to me
what the letters stood for.
00:20:07.90\00:20:10.09
Well, let's look at
the recipe on the screen
00:20:10.12\00:20:12.31
and see what this is,
00:20:12.34\00:20:13.71
a Taos Sandwich
interesting name.
00:20:13.74\00:20:16.89
Okay, when I want to
really get to Nancy's heart,
00:20:32.02\00:20:35.12
I make her favorite sandwich.
00:20:35.15\00:20:36.88
And this is definitely
her favorite sandwich.
00:20:36.91\00:20:39.52
I start out with a
peace of sprouted grain,
00:20:39.55\00:20:42.33
savory sprouted grain bread.
00:20:42.36\00:20:44.93
And this is gonna be
an open-faced sandwich.
00:20:44.96\00:20:47.60
So that'll be the basis of it.
00:20:47.63\00:20:49.95
Now sometimes I'll
put a vegan mayo on
00:20:49.98\00:20:53.88
such as vegenaise or
something that we make.
00:20:53.91\00:20:55.73
Today, we're gonna do
it a little differently.
00:20:55.76\00:20:58.50
We're going to put some
of our herb cheese spread.
00:20:58.53\00:21:02.65
This herb cheese spread
00:21:02.68\00:21:04.05
that you made is
absolutely incredible
00:21:04.08\00:21:06.38
and I love that as
the base for the sandwich.
00:21:06.41\00:21:09.12
The vegenaise I enjoy the
vegan mayonnaise I enjoy also,
00:21:09.15\00:21:12.59
but this really
adds a lot to it.
00:21:12.62\00:21:14.96
We do have recipes for this.
00:21:14.99\00:21:17.72
For those that are interested
and wanting to find out
00:21:17.75\00:21:21.59
more of the
recipes, you can contact 3ABN
00:21:21.62\00:21:24.13
and be able to get some of
these recipes that we're using.
00:21:24.16\00:21:27.36
This particular one
we did not show you today
00:21:27.39\00:21:31.24
but we do have a recipe
for that and it is really good.
00:21:31.27\00:21:34.53
Okay, I'm gonna put some
of your favorite red onions.
00:21:34.56\00:21:37.29
These are semi-mild.
00:21:37.32\00:21:38.69
They have a little
bit of a kick to them.
00:21:38.72\00:21:40.09
They're not like the sweets
but they're not real bitey.
00:21:40.12\00:21:41.95
My favorite is the Mayan sweet
00:21:41.98\00:21:44.77
or the Bermuda onion
or Walla Walla Sweet.
00:21:44.80\00:21:48.34
Or Vidalia. Mm-hmm.
00:21:48.37\00:21:50.68
And then I'm going
to take an thin slice
00:21:50.71\00:21:53.33
a couple of tomato slices here,
00:21:53.36\00:21:54.73
that go on there.
00:21:59.65\00:22:01.71
Love the tomatoes.
00:22:01.74\00:22:03.12
Oh, but they're so much
better in the summertime
00:22:03.15\00:22:05.06
when they're really
red and wine ripened.
00:22:05.09\00:22:07.47
That's one thing I miss about
not being able to live at home
00:22:07.50\00:22:10.03
and that's to
have our own garden.
00:22:10.06\00:22:12.06
Grow our own, right.
00:22:12.09\00:22:14.17
Okay, the avocado
which would be next is--
00:22:14.20\00:22:20.22
just hard to find a good avocado
00:22:20.25\00:22:21.81
and you never know what you have
00:22:21.84\00:22:23.21
until surprise you open it up.
00:22:23.24\00:22:24.71
And sometimes there
are surprises like that.
00:22:24.74\00:22:27.59
The last one was really good.
00:22:27.62\00:22:31.32
So we're gonna just scoop out
the good portions here a bit,
00:22:31.35\00:22:37.46
put it on top of the salad.
00:22:37.49\00:22:41.09
This is a wonderful sandwich.
00:22:41.12\00:22:44.45
Jeff will often serve it to me
with some homemade potato chips
00:22:44.48\00:22:49.49
which we love to
make in the dehydrator.
00:22:49.52\00:22:53.15
And bring it upstairs
00:22:53.18\00:22:55.19
when I'm working
or in the motor home
00:22:55.22\00:22:57.40
when we're traveling and it
just really pleases my palate.
00:22:57.43\00:23:01.21
Now you also
have some cheese here
00:23:01.24\00:23:03.46
that is an
excellent homemade cheese.
00:23:03.49\00:23:06.54
This is our cashew cheese made
with herbs and red bell pepper.
00:23:06.57\00:23:12.65
And it looks, for all
the world, like real cheese.
00:23:12.68\00:23:15.55
Well, it tastes, for all
the world, like real cheese.
00:23:15.58\00:23:17.58
Except so much better for you.
00:23:17.61\00:23:19.42
Well, see cheese
doesn't have to be made
00:23:19.45\00:23:20.88
with an animal product.
00:23:20.91\00:23:22.28
Cheese is just a term.
00:23:22.31\00:23:24.15
It's not a patented word, so...
00:23:24.18\00:23:26.21
Well, we know that
the cheese today is made
00:23:26.24\00:23:29.35
from dairy products
00:23:29.38\00:23:30.75
and we don't want to
do any dairy products
00:23:30.78\00:23:32.31
because it's so much healthier
not to use dairy products.
00:23:32.34\00:23:35.30
And I'll top it off
with sprouts for you
00:23:35.33\00:23:37.17
and you love the sprouts.
00:23:37.20\00:23:39.17
Alfalfa sprouts or mung sprouts,
00:23:39.20\00:23:41.05
there you have a complete food.
00:23:41.08\00:23:43.13
You have a compact
nutrition. It's very satisfying.
00:23:43.16\00:23:47.29
And we're just gonna set
it right here on this plate.
00:23:47.32\00:23:49.77
Of course. And make
a delicious sandwich.
00:23:49.80\00:23:53.60
And when you serve this with
a bowl of soup that we made,
00:23:53.63\00:23:57.77
"Uh, is that an incredible
savory luncheon?" Magnifique.
00:23:57.80\00:24:02.16
And also some of your chips,
00:24:02.19\00:24:04.93
you make some delicious
potato chips using the Spirooli.
00:24:04.96\00:24:08.94
It is just so great.
00:24:08.97\00:24:11.05
Well, we're going
to get everything setup
00:24:11.08\00:24:13.89
and come back and
show you all the things
00:24:13.92\00:24:16.34
that we've made and tell
you just a little bit more
00:24:16.37\00:24:18.65
about how you
can get these recipes
00:24:18.68\00:24:21.28
and we'll be
back in just a moment.
00:24:21.31\00:24:23.76
We hope you've
enjoyed "Let's Cook"
00:24:26.59\00:24:28.07
with Jeff and Nancy Riedesel.
00:24:28.10\00:24:29.90
Now let's take
a moment to review
00:24:29.93\00:24:31.39
our Rawesome lunch recipes.
00:24:31.42\00:24:33.85
For the Potato
Nests, you will need:
00:24:33.88\00:24:35.91
For the Savory
Sunshine Soup, you will need:
00:24:40.87\00:24:43.75
For the Refrigerator
Soup, you will need:
00:25:02.48\00:25:04.64
For the Sweet
Surprise Soup, you will need:
00:25:42.23\00:25:44.72
For the garnish, you will need:
00:26:02.59\00:26:04.25
For the Taos
Sandwich, you will need:
00:26:13.63\00:26:15.92
If you would
like more information
00:26:29.96\00:26:31.81
or if you would like to
contact Jeff and Nancy Riedesel,
00:26:31.84\00:26:34.63
you may write to
3ABN, Post Office Box 220,
00:26:34.66\00:26:38.77
West Frankfort, Illinois, 62896
00:26:38.80\00:26:42.05
or call (1800) 752-3226.
00:26:42.08\00:26:47.91
Now let's get
back to the program
00:26:47.94\00:26:49.70
and take a look at
our Rawesome lunch recipes
00:26:49.73\00:26:52.46
with Jeff and Nancy.
00:26:52.49\00:26:55.42
Hi, and welcome back.
00:26:55.45\00:26:57.50
Wow, look at this
food. I am getting hungry.
00:26:57.53\00:27:00.24
This is such an array of
colors and textures and sizes
00:27:00.27\00:27:03.50
and every flavors
that you can imagine.
00:27:03.53\00:27:07.20
The first thing that we made
was this beautiful potato bowl
00:27:07.23\00:27:11.56
that we filled with salad
and it's a complete salad bowl
00:27:11.59\00:27:15.30
that you can eat.
00:27:15.33\00:27:16.70
It's just an
amazing gourmet dish
00:27:16.73\00:27:18.43
that you can serve to guests.
00:27:18.46\00:27:20.45
Then we made the
Savory Sunshine Soup
00:27:20.48\00:27:23.75
that can be served hot or cold.
00:27:23.78\00:27:25.84
It's just a lovely tasting soup.
00:27:25.87\00:27:28.59
And then the next one was
our Rawesome Refrigerator Soup.
00:27:28.62\00:27:31.99
I love the
greenness of the soup.
00:27:32.02\00:27:34.24
It is so tasty.
00:27:34.27\00:27:35.94
And then the Sweet Surprise Soup
00:27:35.97\00:27:38.65
which is a nice sweet cold
soup to use in the summertime.
00:27:38.68\00:27:42.67
And to top that off,
00:27:42.70\00:27:44.07
you made my absolute
most favorite sandwich
00:27:44.10\00:27:47.39
of the sprouted grain bread
and the tomatoes and avocadoes.
00:27:47.42\00:27:51.48
What a feast.
00:27:51.51\00:27:52.88
You know, it's funny.
00:27:52.91\00:27:54.28
People ask us sometimes,
"Well, you're vegetarians.
00:27:54.31\00:27:56.38
What do you eat?" And I say,
"Just about anything we want."
00:27:56.41\00:27:59.06
Yeah, it's great.
God has blessed us.
00:27:59.09\00:28:01.59
I hope that you will
have a blessed day also.
00:28:01.62\00:28:04.22