Participants: Nancy Riedesel, Jeff Riedesel
Series Code: LCT
Program Code: LCT000006
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00:01 Awesome rawesome lunches.
00:04 This will be a fun day. 00:05 We're gonna have soup, sandwich, 00:08 and we're gonna even make a salad bowl that you can eat. 00:12 Standby, we'll be right back. 00:43 Hello and welcome to "Let's Cook." 00:45 We are the Riedesels. 00:46 I'm Jeff and this is my beautiful bride Nancy. 00:49 Today, we're gonna do some really interesting things. 00:51 We're gonna teach you make a salad bowl that you can eat. 00:55 Now that sounds real intriguing. 00:58 This is something brand new 00:59 that I've just tried and it actually works. 01:01 We're gonna show you a cool machine too 01:03 and we're gonna have-- we're gonna make a sandwich, 01:06 Nancy's favorite sandwich then we're gonna have 01:08 a couple of soups that are just awesomely rawesome good. 01:12 Now this is really exciting 01:14 because we're gonna be using one of your favorite tools, 01:17 the Spirooli. Yeah. 01:19 Now the Spirooli has a gadget that you found 01:21 that you really enjoy using 01:23 and we've used it in the last many cooking schools 01:25 that we've done around the country. 01:27 And everyone that sees it just absolutely loves it. 01:29 They fall in love with Mr. Spirooli. 01:30 Because you can do so much with it and it's so exciting. 01:34 So I want to show everybody what it looks like. 01:36 It is just such a neat little gadget 01:39 and you can make anything from fruits and vegetables 01:43 all different shapes and sizes. 01:45 Go ahead chefy, tell 'em how you do it. 01:48 Well, it has replaceable blades 01:50 so you can make different sizes of spaghetti noodles 01:53 if you will, zucchini noodles or whatever. 01:57 And also which we're gonna use today for potatoes. It has-- 02:01 There's the other blade and it also has a third blade, 02:03 it's just a slicer and it will do things like potato chips 02:07 and carrot chips and apple chips and all this other stuff. 02:10 It's very versatile, it's very inexpensive. 02:13 And it's very durable. 02:15 We use this to do 600 pounds of zucchini 02:19 for 3ABN camp meeting last year. 02:22 And that was so cool. 02:24 We actually had a electric drill-- 02:27 I took the hand it'll often had an electric drill 02:29 on the end of this and we'd just shoot 'em through 02:31 and it will shoot out 8 and 10 foot links of spaghetti. 02:34 10 to 2 man, added again. 02:36 But we're not gonna do that with zucchini. 02:38 We're gonna use some potatoes. 02:39 And we're gonna actually make the bases of a salad bowl 02:42 that you can eat. Okay. 02:44 But why don't we read the recipe first and then get setup. 02:47 Okay, let's do that. 02:48 Very, very simple recipe. We're using: 02:57 We can't get much easier than that. 02:58 That was pretty simple. 03:00 Oh, and the amount of potatoes you use will depend 03:02 on how many people you're serving. Okay. 03:05 So if you are serving say 10 people, 03:08 then you're gonna use basically-- 03:11 10 potatoes. 1 pound potatoes, these are very small. 03:13 Gee, that was hard. 03:15 These are small, so they're not gonna make as much 03:17 but we just want to show you how it works. 03:19 All right, what we're gonna do, 03:20 we're gonna spindle this on the front spindle 03:21 and we're gonna push it on hard. 03:23 This is the smaller of the two for making spaghetti, 03:27 so I'm gonna make a thin linguini type. Okay. 03:29 And then we bring this movable portion on 03:31 with all little spiky things. 03:33 We're gonna spear the potato from the back, 03:35 we're gonna set it like that. 03:37 The machine has got little section cups, 03:39 so it'll hold itself down. 03:40 So I don't really have to hold the machine down, 03:42 I'll just hold the handle. 03:47 Boy, now isn't that too cool. 03:51 And not only does it do that 03:53 but it gives me little mushrooms. Oh, cute. 03:55 That I can decorate with and garnish with. 03:57 That is too cool. 03:58 So let me have another one, 03:59 we'll do three here that'll make a sufficient salad bowl. 04:02 It really doesn't matter how you spindle the potato 04:04 as long as it gets on there really good... 04:08 like that, really good. 04:10 Hold on to this handle for security. 04:13 You want to put those in the bowl? 04:14 You think so? 04:16 That might be a good idea. We need a shorter bowl. 04:18 You can either, um, peel the potato or leave it unpeeled. 04:23 It just depends on the effect that you want. 04:25 Yeah, in this case we're gonna leave it unpeeled. 04:27 We have washed these potatoes. 04:28 There is nutrition in the skins. 04:30 Let's do one more. One more little potato. 04:33 If we're using that little potatoes, 04:34 it's gonna basically take three of the smaller potatoes 04:37 to make a salad bowl. 04:40 And we're going to also cover these potatoes 04:43 in a little lemon juice 04:44 and some chicken style seasoning to get them some flavor. 04:47 And whey the lemon juice? 04:49 Well, the lemon juice is for keeping the potatoes 04:51 nice and fresh looking. 04:52 We don't want dead looking potatoes, 04:54 so the lemon juice will actually keep it from oxidizing. Okay. 04:57 Okay, so let's just take the Spirooli off. 04:59 Just move this off the countertop a little bit. 05:03 This is such a cool device. 05:04 I just I know you really enjoy this. 05:07 It does have some quick release feet, there you go. All right. 05:12 I am going to put the lemon juice on here 05:14 and how much, it doesn't really matter 05:16 as long as it's well coated 'cause we're gonna drain it off. 05:18 And we have some chicken style seasoning 05:22 which is whatever chicken style seasoning that you like. 05:25 Let's do this now. Take the plate. 05:28 Okay. And this is going to go on to a dehydrator sheet. 05:33 Little aluminum foil. 05:34 Now what's the aluminum foil for? 05:36 Well, it's to make it separate easier 05:38 and plus it's gonna keep 05:39 the potatoes inline a little bit more. 05:42 Okay, so you are going to put this 05:44 into an Excalibur dehydrator Mm-hmm. 05:46 And this will dry those potatoes 05:49 and as it dries it will actually stick together 05:52 because of the carbohydrates in there. 05:54 And it will form a boat for a bowl. 05:57 Bowl. That you can eat. 05:59 Depending on what shape you want it, 06:00 you just use the different kind of bowl. 06:02 Now this looks really like a lot of potatoes 06:04 but once you take the water out of it, 06:06 of course it will shrink down and shrink down 06:09 and then I'll season it a little bit. 06:10 And seasoning is not necessary 06:11 but I think it adds a little flavor obviously 06:15 and it makes you where you can eat the whole bowl. 06:19 And then after this is put into the dehydrator, 06:22 it generally stays overnight. Is that correct? 06:25 And then in the morning, 06:26 we'll--we'll come and we'll remove it from the sheet. 06:29 We'll flip it upside down and take the bowl off 06:33 and then we'll peel the aluminum foil off. Okay. 06:35 And then we'll have a bowl that you can eat. 06:39 Which we will show you at the end of the show 06:41 'cause we're going to have it there 06:42 for display stuffed with the beautiful salad. 06:45 Okay, that looks like a great recipe 06:47 and an easy idea for a luncheon. 06:50 Let's try our next recipe. 06:51 We're gonna do some very tasty soups. 06:53 The first one we're doing is the Savory Sunshine Soup. 07:18 This is a wonderful soup that you can eat either cold or hot. 07:22 It's a-- it's so savory 07:24 and when you put it into your blender, 07:27 it doesn't matter what you put in it, just enjoy the flavors. 07:30 So we're gonna have the five flavor profiles 07:33 because when you're combining raw foods together 07:35 you want five flavors. 07:37 It's sweet, sour, savory, salty, and bitter. 07:41 When you put these five flavor profiles together 07:44 then you're having a combination of flavors 07:46 that is just incredible. 07:48 We'd like to call it a symphony of flavors. 07:50 Symphony. Symphony of flavors. 07:51 And in the symphony of flavors, the fat carries the taste? 07:55 The fat always carries the flavor. 07:57 Okay. Mm-hmm. 07:58 Well, let's put it together. 08:00 We're going to put a little bit of water 08:01 in the blender always first. 08:02 Just a start and we may add a little more later 08:04 depending on how thick the soup is. 08:06 Now if you want a creamy soup, 08:07 you can use some soymilk or almond milk 08:10 but we've used some distilled water 08:12 and we're gonna put in some cucumbers. 08:14 A lot of water content in the cucumbers, 08:16 so these will release a lot of liquids. 08:19 And if you want a chunky soup, you use less water. 08:22 If you want a thinner soup, you use more. 08:24 Avocadoes, this will give a natural fat 08:27 and plus a creamy consistency. 08:31 Then some sunshine carrots... and tomatoes. 08:36 You can either put them in whole or cut them in half. 08:38 Well, I think I'll make it a little bit easier 08:40 on our blender and we'll just quarter them. 08:45 Don't do this at home without a cutting board. 08:48 Okay, this is a trick that-- 08:53 most chefs do not use their hand for cutting boards, but-- 08:55 No one then I know. 08:57 Jeff seems to enjoy doing that...saves time. 09:00 Don't look too close at my hands. 09:03 This soup when you want to eat it as a cold soup 09:07 for like a summer time weather, 09:10 it's really nice to have it as a cold soup or like a bisque. 09:14 If you want to warm it up, 09:15 we just put it into a pot and put it on the stove 09:18 and warm it up just enough to taste it, 09:21 that way it doesn't destroy any of the enzymes. 09:23 The vitamins and minerals are still in tact 09:26 and all the proteins are still good. 09:28 Let's put the rest of the ingredients in here. 09:32 Okay, that's the olive oil then little coconut oil 09:35 just to give it some body. 09:37 Coconut oil also helps 09:38 to get rid of the hydrogenated fats in your blood, 09:42 so we like to use some coconut oil. 09:44 Put lemon juice. Lemon juice is the bitter. 09:49 And the Bragg's Liquid Aminos is the savory. 09:53 And also the saltiness. 09:54 And saltiness, that's all. 09:55 And notice that there is no salt in this recipe either. 09:58 Oops. There went my jalapeno. 10:01 Okay, little jalapeno. Which is optional of course. 10:04 The jalapeno just seems to give it 10:06 that burst of flavor it just brings it together 10:08 depending on how hot you like it, 10:10 you just add a little or less. 10:12 I put a little bit in there. 10:13 Actually you shouldn't be able to taste the heat. 10:15 Right, you should have a combination of flavors 10:17 so that nothing tastes specifically by itself. 10:38 That looks like a great soup. 10:39 We're gonna go for a little creamy on this one. 10:42 Okay, that looks like a great combination. 10:44 Sometimes we like to leave from chunky, 10:45 sometimes a little creamy. 10:48 I like this one I think a little creamy. 10:50 Sunshine Soup. This is delectable soup. 10:57 The other day I had this at home it was really cold out 11:01 and I just made it up 11:03 and heat it up on to the on the stove 11:05 and it was so satisfying. 11:07 I had it with some sprouted grain bread. So delicious. 11:10 We got another soup to do for you today. 11:12 We're gonna do a Rawesome soup. 11:14 Oh, so good too. 11:16 We're gonna put the recipe on the screen 11:19 and we're gonna do a refrigerator soup. 11:21 This is anything that you can find in your refrigerator 11:24 that would blend together. Using as a base: 12:04 This is another great soup 12:06 that you can have either cold or hot. Yeah. 12:08 I frankly like this one when it little warm. 12:10 So let's make it 12:11 we'll put everything in the blender starting off 12:13 with a fresh soymilk that I made. 12:15 We're gonna use all 2 cups of it? 12:17 Yeah, 2 cups go in there. 12:21 Boy, that smells good. 12:22 Oh, the fresh soymilk is wonderful, 12:24 I'd like to make that and the soy toy 12:25 and just really have a nice full bodied soymilk. 12:28 Okay and the avocado? 12:30 Avocado is the nice fresh avocado 12:33 that's part of our savory. 12:35 And we've got some tomatoes and peppers together. 12:38 Yellow or red peppers. 12:40 We do not use green peppers when we cook our raw foods 12:44 because we're finding out that it's much harder 12:47 to digest the green peppers 12:49 than it is to digest the red or yellow ones. 12:52 So we like to use the colored peppers. 12:55 They're much easier to digest, 12:57 they have more enzymes in them-- digestive enzymes 13:00 and plus they tastes better. 13:02 Okay. Cucumbers? Cucumbers. 13:04 Zucchini. Is the zucchini a cousin to a cucumber? 13:08 I think it is. It's also a cousin to the squash. 13:12 God made such neat food, didn't He? 13:13 And so many colors and flavors, 13:16 the onions and garlic and jalapeno. All together. 13:19 Again all of these are optionals for anybody 13:22 that doesn't like onions just leave them out. 13:25 And the celery will give us 13:26 a little sodium plus a lot of fiber. 13:29 Lots of fiber. Celery is an excellent food to use. 13:32 And that's we have here. 13:33 Carrots-- Sunshiny carrots. 13:36 And then I like to use the cilantro in the soup 13:39 because it really gives it a nice and savory flavor 13:44 almost a bitter savory. 13:45 It's got a little bite too. 13:47 Yeah, it does. 13:48 But cilantro is an excellent herb 13:50 for getting the heavy metals out of the blood. 13:53 So we like to use a lot of cilantro. 13:56 It keeps the blood cleansed. 13:58 It increases the vitamin E. 14:00 It's very nutritional for us. 14:02 Okay, Bragg's Liquid Aminos gives it that saltiness. 14:05 So far we've got all the flavors in the orchestra. Mm-hmm. 14:10 And now our famous mung beans 14:11 that we just love so much. 14:13 They're great on sandwiches. 14:14 They're great in soups and salads. 14:16 That really adds a lot. 14:17 And we add the roots and the chlorophyll, 14:20 we add the whole thing. 14:21 That green chlorophyll is fantastic 14:23 for increasing our immune system 14:26 and really making us feel healthy. 14:28 You can say we have everything in here 14:29 but the kitchen sink. 14:30 Yes, we do. 14:32 Everything except for animal products. 14:33 Let's see if it will-- 14:35 And that's one thing we don't want to use in there. 14:36 Let's see if this can handle all this. 14:50 I am gonna leave this a little chunky? 14:52 I love the soup. It is so delicious. 14:57 And it varies every time we make it. 15:00 Because it depends on how much water is in your fruits, 15:04 so your vegetables that you're putting into the soup 15:06 as to how creamy your soup will be. 15:08 But boy is that ever good. 15:10 A beautiful green soup. Mm-hmm. 15:12 Now to serve it, we would put 15:14 like a concasse in there of some of the vegetables 15:16 which we'll do later at the end of the show. 15:18 Now you have one more soup 15:19 that is probably my favorite all time soup 15:21 that you introduced me to about 3 years ago. 15:23 Yes and this one is a sweet soup. 15:25 And I think you will really enjoy this one. 15:27 Sweet Surprise Soup. 15:45 Then to garnish it we're going to use-- 15:56 This is a recipe that we really like to do, 15:58 we've done it for quite a few cooking schools already now 16:01 and for camp meeting. 16:03 And everyone seems to love it. 16:05 Easy, easy to do. 16:07 And all you do is use the blender and this is a cold soup. 16:10 You don't want to heat the soup up 16:12 because it's more like a fruit soup. 16:14 It's a summertime soup. 16:15 Summertime soup, you can use it. 16:17 Well, it's actually wintertime soup, 16:18 too because it depends on where you can get 16:20 your mangoes and your butternut squash. 16:22 Butternut squash is actually a fruit. 16:25 So we use that together with the mangoes, bananas, 16:28 and dates and it's a good combination. 16:30 Basically, everything here is technically fruit 16:32 because the seed is inside the skin. 16:34 That's exactly right. 16:35 Pretty cool. All right. 16:37 I squeezed you some orange juice this morning 16:38 and I also just left some whole oranges 16:41 in to give a little pulp. 16:42 I love it that way. 16:44 It makes for a nice, rich-bodied flavor. 16:47 And those are some great oranges too by the way-- 16:50 It's so sweet. So sweet. 16:51 All right. Okay. 16:52 We start with our liquid first 16:55 and then we put it into our chunks. 16:57 I'll tell you butternut squash, 16:59 you have to be a little careful when you cut it, 17:01 when you peel it and slice it. 17:02 It's a very hard fruit. 17:06 And you can cause serious injury by slipping off of it 17:09 and you have to have a very sharp knife 17:11 and a good cutting board. 17:12 That's why I let you cut the butternut squash. 17:15 Our mango. Then banana? 17:23 Big old chunky bananas. 17:24 And then some dates that we have presoaked in orange juice 17:28 to soften them just a little bit. 17:30 Makes it a little easier on the machines. 17:32 Gives it little sweetness to it or you can use honey 17:34 if you don't want to use the dates. 17:35 And you took the dates out. 17:37 I mean, the seeds out-- the pits out, right. 17:38 'Cause it's the pits when we miss them. 17:40 Yes, it is. 17:41 Little bit of our--actually we made this curry seasoning. 17:44 Curry is just a combination. 17:45 There is not such a thing as a curry nut or a curry seed. 17:48 Curry is a combination of seasoning. 17:50 Several different seasonings. 17:51 And a little bit of jalapeno just to burst the flavor. 17:54 Pinch. And just whiz it up. 17:58 This little Champ juice blender 18:00 really does blend things up quickly. 18:04 I like it because it's a variable speed. 18:17 Right now we're gonna to high. Okay. 18:36 Yum. Oh, yeah, nice and creamy. 18:38 That looks so delicious. 18:41 Now you can have it a nice thick chunky like that 18:44 or if you want it thinner, 18:45 you can add more orange juice but I frankly love it like this. 18:48 It's almost like fruits do, if you will. 18:51 Yeah, and it's so good. It's a cold soup. 18:54 Now we're gonna garnish the top, right? 18:56 Put a concasse in there. 18:58 And you might want to explain what a concasse is. 19:00 Well, my understanding is that 19:02 a concasse gives an idea to the person 19:06 about to eat the food, the soup in this case and most cases, 19:09 what's inside without having to ask the waiter, 19:13 "What's this soup made out of?" 19:15 So basically it's just some of what's inside on top of. 19:19 A garnishing of toppings of what's the ingredients 19:22 are inside the soup. 19:24 So we're gonna put some bananas and some mangoes 19:26 and then just for a little green color 19:28 we'll add some fresh mint to give it 19:31 a little savory flavor. 19:33 Yeah, also a concasse serves 19:34 the purpose of a little difference in texture 19:37 instead of the whole soup being smooth and creamy, 19:41 it's a little texture. 19:43 And texture is good 'cause it gives you 19:45 that oral satisfaction. 19:47 Little bit of mint here for flavor and also for garnish. 19:52 Okay. And I'd say that's ready. 19:54 That looks beautiful just stick a little on top. 19:57 The final recipe for the day is probably your favorite 20:01 that I make you and that's our, you call it, 20:03 you named it our Taos Sandwich. 20:06 I could never figure out the name 20:07 until you described to me what the letters stood for. 20:10 Well, let's look at the recipe on the screen 20:12 and see what this is, 20:13 a Taos Sandwich interesting name. 20:32 Okay, when I want to really get to Nancy's heart, 20:35 I make her favorite sandwich. 20:36 And this is definitely her favorite sandwich. 20:39 I start out with a peace of sprouted grain, 20:42 savory sprouted grain bread. 20:44 And this is gonna be an open-faced sandwich. 20:47 So that'll be the basis of it. 20:49 Now sometimes I'll put a vegan mayo on 20:53 such as vegenaise or something that we make. 20:55 Today, we're gonna do it a little differently. 20:58 We're going to put some of our herb cheese spread. 21:02 This herb cheese spread 21:04 that you made is absolutely incredible 21:06 and I love that as the base for the sandwich. 21:09 The vegenaise I enjoy the vegan mayonnaise I enjoy also, 21:12 but this really adds a lot to it. 21:14 We do have recipes for this. 21:17 For those that are interested and wanting to find out 21:21 more of the recipes, you can contact 3ABN 21:24 and be able to get some of these recipes that we're using. 21:27 This particular one we did not show you today 21:31 but we do have a recipe for that and it is really good. 21:34 Okay, I'm gonna put some of your favorite red onions. 21:37 These are semi-mild. 21:38 They have a little bit of a kick to them. 21:40 They're not like the sweets but they're not real bitey. 21:41 My favorite is the Mayan sweet 21:44 or the Bermuda onion or Walla Walla Sweet. 21:48 Or Vidalia. Mm-hmm. 21:50 And then I'm going to take an thin slice 21:53 a couple of tomato slices here, 21:59 that go on there. 22:01 Love the tomatoes. 22:03 Oh, but they're so much better in the summertime 22:05 when they're really red and wine ripened. 22:07 That's one thing I miss about not being able to live at home 22:10 and that's to have our own garden. 22:12 Grow our own, right. 22:14 Okay, the avocado which would be next is-- 22:20 just hard to find a good avocado 22:21 and you never know what you have 22:23 until surprise you open it up. 22:24 And sometimes there are surprises like that. 22:27 The last one was really good. 22:31 So we're gonna just scoop out the good portions here a bit, 22:37 put it on top of the salad. 22:41 This is a wonderful sandwich. 22:44 Jeff will often serve it to me with some homemade potato chips 22:49 which we love to make in the dehydrator. 22:53 And bring it upstairs 22:55 when I'm working or in the motor home 22:57 when we're traveling and it just really pleases my palate. 23:01 Now you also have some cheese here 23:03 that is an excellent homemade cheese. 23:06 This is our cashew cheese made with herbs and red bell pepper. 23:12 And it looks, for all the world, like real cheese. 23:15 Well, it tastes, for all the world, like real cheese. 23:17 Except so much better for you. 23:19 Well, see cheese doesn't have to be made 23:20 with an animal product. 23:22 Cheese is just a term. 23:24 It's not a patented word, so... 23:26 Well, we know that the cheese today is made 23:29 from dairy products 23:30 and we don't want to do any dairy products 23:32 because it's so much healthier not to use dairy products. 23:35 And I'll top it off with sprouts for you 23:37 and you love the sprouts. 23:39 Alfalfa sprouts or mung sprouts, 23:41 there you have a complete food. 23:43 You have a compact nutrition. It's very satisfying. 23:47 And we're just gonna set it right here on this plate. 23:49 Of course. And make a delicious sandwich. 23:53 And when you serve this with a bowl of soup that we made, 23:57 "Uh, is that an incredible savory luncheon?" Magnifique. 24:02 And also some of your chips, 24:04 you make some delicious potato chips using the Spirooli. 24:08 It is just so great. 24:11 Well, we're going to get everything setup 24:13 and come back and show you all the things 24:16 that we've made and tell you just a little bit more 24:18 about how you can get these recipes 24:21 and we'll be back in just a moment. 24:26 We hope you've enjoyed "Let's Cook" 24:28 with Jeff and Nancy Riedesel. 24:29 Now let's take a moment to review 24:31 our Rawesome lunch recipes. 24:33 For the Potato Nests, you will need: 24:40 For the Savory Sunshine Soup, you will need: 25:02 For the Refrigerator Soup, you will need: 25:42 For the Sweet Surprise Soup, you will need: 26:02 For the garnish, you will need: 26:13 For the Taos Sandwich, you will need: 26:29 If you would like more information 26:31 or if you would like to contact Jeff and Nancy Riedesel, 26:34 you may write to 3ABN, Post Office Box 220, 26:38 West Frankfort, Illinois, 62896 26:42 or call (1800) 752-3226. 26:47 Now let's get back to the program 26:49 and take a look at our Rawesome lunch recipes 26:52 with Jeff and Nancy. 26:55 Hi, and welcome back. 26:57 Wow, look at this food. I am getting hungry. 27:00 This is such an array of colors and textures and sizes 27:03 and every flavors that you can imagine. 27:07 The first thing that we made was this beautiful potato bowl 27:11 that we filled with salad and it's a complete salad bowl 27:15 that you can eat. 27:16 It's just an amazing gourmet dish 27:18 that you can serve to guests. 27:20 Then we made the Savory Sunshine Soup 27:23 that can be served hot or cold. 27:25 It's just a lovely tasting soup. 27:28 And then the next one was our Rawesome Refrigerator Soup. 27:32 I love the greenness of the soup. 27:34 It is so tasty. 27:35 And then the Sweet Surprise Soup 27:38 which is a nice sweet cold soup to use in the summertime. 27:42 And to top that off, 27:44 you made my absolute most favorite sandwich 27:47 of the sprouted grain bread and the tomatoes and avocadoes. 27:51 What a feast. 27:52 You know, it's funny. 27:54 People ask us sometimes, "Well, you're vegetarians. 27:56 What do you eat?" And I say, "Just about anything we want." 27:59 Yeah, it's great. God has blessed us. 28:01 I hope that you will have a blessed day also. |
Revised 2014-12-17