Participants: Idalia Dinzey (Host), Laverne Jackson
Series Code: LCT
Program Code: LCT000023
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00:01 Are you tired of cold cereals every morning?
00:03 Well, stand by, 00:05 because we have a delicious hot breakfast menu for you today. 00:41 Well, thank you for standing by. 00:43 Make sure you get your pen and paper ready 00:45 because we have some delicious recipes to share with you. 00:49 And to do just that we have Dr. Laverne Jackson with us. 00:54 And, Dr. Jackson, which ministry are you with? 00:56 I am with M.E.E.T. Ministry. 00:57 M.E.E.T. Ministry. Yes. 00:59 Well, we are really looking forward 01:00 to today's program with you. 01:03 Our first recipe for today is. Thank you. 01:05 Our first recipe for today is Holloway's waffles. They are. 01:26 Very good. Those ingredients sound very simple. 01:29 They are. And it sounds like 01:30 I have all those ingredients in my own pantry. 01:32 You do, trust me. 01:34 Very good. Well, I'm just gonna slide this over here. Okay. 01:37 And I'm just here to stand 01:38 and enjoy you teaching me this brand new recipe to me. Okay. 01:42 Okay, so what are we doing? 01:44 Well, what we're gonna do is 01:45 we're gonna put some water in the blender first here, Tita. 01:48 And just a little bit to start it off. 01:51 And then we'll put our oats there. 01:55 Okay. Now these are whole oats. 01:57 These are what we call the old-fashioned oats. 02:01 These are the coarser ones. 02:02 These have more fiber in them. 02:04 Now let's just blend this just a little bit. Okay. 02:11 And we'll put everything else in there. 02:14 I like this recipe because it's really simple. 02:17 I like simple things. 02:18 That's right and these days we have such busy schedules 02:22 and we need simple healthy recipes 02:25 that we can enjoy with our family and friends. 02:28 That's right. And, you know, these are very good 02:31 because most of the time we don't eat breakfast 02:33 and this is a lovely breakfast recipe to get you started. 02:36 And must I say 02:37 is the most important meal of the day, right? 02:39 The most important meal of the day. 02:40 We use a term that says breakfast is gold, 02:45 lunch is silver, and dinner is lead. All right. 02:50 Now we blend. We'll blend this up. 02:55 Let's put-- Rest of the water. 02:57 Rest of the water in. Very good. 03:01 Very good. And once again. 03:09 And that's it. And here's our finished product. 03:11 Okay, now once you put it in the blender, 03:14 this is the consistency more or less that I want-- 03:16 This is a-- Yes. 03:17 And if it sits for a little bit, 03:19 you might want to add a little bit of water. Yes. 03:21 Right? Please, yes. Okay, very good. 03:23 Well, we have placed some on a measuring cup. 03:27 Just to help you pour, you can use a ladle right? Yes. 03:31 And just pour it away. 03:32 But it's a very simple recipe 03:34 and all you do is just put it in your waffle iron. 03:36 Yes. And that's all. 03:38 And you want to put just about 3/4 of a cup, 03:40 so it doesn't spill over in your waffle iron. 03:44 So it'll be nice and crisp and beautiful. 03:46 Very good. Now do we want to spray the-- We do. 03:49 Waffle iron? We do. Okay, very good. 03:51 Let's put a little bit in there, just a little. 03:54 So this is very low fat and very good in fiber. Yes. 03:58 Very good. I think we're ready for the next recipe, aren't we? 04:00 Yes, we are. Okay. 04:01 Well, our second recipe for today is rice waffles. Oh, yes. 04:06 And the recipe is. The recipe is: 04:27 Okay, we're ready for our delicious recipe. 04:29 That's right. We're ready to do the rice waffle now. 04:32 And so we've already added one cup of our water already 04:36 and now we'll put the rest of our ingredients in. 04:39 We'll put our cooked rice in. 04:42 Then we'll put the soaked rice 04:45 and then we'll let it just blend just a little bit 04:48 before we add our other ingredients. 04:50 It's nice to get them moving 04:52 and before you add your other ingredients in, just a little. 04:57 Put that on there. 05:04 And stop it. 05:06 That's so nice to have a blender to just move it along. 05:08 Very powerful. Yes. 05:10 I was just thinking that. Yeah. 05:11 We'll put the rest of our ingredients. Very handy. Yes. 05:15 And we'll put the rest of our water in there, two cups. 05:22 And then we'll blend it. 05:36 Now you let it blend till it's nice and creamy 05:38 and then we have the finished product. 05:41 Okay, very good. 05:42 So this is once again 05:43 in the consistency of your waffle mix. 05:46 Correct. Now this is the rice waffle. Right. 05:49 And what's the difference between the rice waffle 05:53 and we've made already an oatmeal based waffle? 05:56 Well, the difference is because with the rice 05:59 some people have a gluten intolerance 06:01 and they cannot have a wheat or oats, 06:05 so we give them the rice. 06:07 Everybody can have rice. 06:09 So this is a different option for them. 06:11 I must admit, Dr. Jackson, 06:13 that waffles are our favorite in our home. 06:16 So--but anyway I will not take more time to talk 06:19 but I want to--want you to go ahead 06:21 and show our viewers what to do with your mixture here. 06:24 You have a hot waffle iron. 06:26 It's ready, the waffle iron is ready. 06:28 And so now we're going to just pour it in 06:30 and remember only 3/4 of a cup you pour in. 06:35 It's nice and it's ready, makes a lovely waffle. Yes. 06:41 My husband makes the waffles at home on Sunday mornings. 06:45 Does he? Oh, yes, and our children look forward to it. 06:49 So we can get our husbands to try out these recipes, too. 06:52 That's right. 06:54 They need to be--come and cook with us together. That's right. 06:57 Well, we do have another special recipe with us. Yes. 07:00 And that is our recipe for the cashew French toast. Yes. 07:07 And the cashew French toast, the ingredients are: 07:30 Once again, we have all the ingredients 07:32 for our very simple but delicious and nutritious recipe. 07:36 And this is the French toast. 07:38 So let's get started with this 07:39 delicious French toast recipe. Okay. 07:42 This is an excellent substitute 07:44 for when a person has used eggs 07:47 for to make their French toast. Okay. 07:54 We're gonna put some of those in there 08:02 Right, I'll get a few of those out there. 08:05 We don't want to waste any-- They always get stuck 08:10 Every little bit helps. Okay. That's right. 08:13 And we'll put our top on there and blend just a little bit. 08:23 Now we'll add all of the rest of the ingredients in there. 08:27 This is our salt 08:32 and then we'll add vanilla. 08:37 Looks like nothing's in there, doesn't it? 08:38 Because it's a clear vanilla. Clear vanilla, yes. 08:44 It's very lovely. 08:45 Then we'll put our whole wheat flour, 08:50 put our dates and-- 08:53 Dates are our sweetener right? 08:55 Dates is our sweetener in there. 08:56 And then we'll add the orange juice concentrate 09:00 and mix it very lovely. 09:05 I would have never thought of putting orange juice concentrate 09:10 What it does is it makes a nice color. 09:17 I guess we need to put the banana in there. 09:35 We don't want to leave our water out. Okay. All right. 09:41 And we'll mix it away. 09:51 Okay. So we'll just keep blending 09:54 until we have a nice, smooth consistency-- Creamy. 09:57 But for television, we've gone ahead 10:00 and we've already prepared the sauce, right? 10:04 Very good. Okay. 10:05 So I'm gonna slide this blender over. All right. 10:08 And we want to make sure that our friends see exactly 10:12 what we're gonna be doing with this sauce. 10:14 Okay, so we're gonna put our pan to heat up. 10:17 Put the pan on and heat. Okay. 10:19 Then we're gonna put some of our mix on in the dish here 10:23 so we can be able to dip our bread in there 10:29 Mix it up. This bread smells wonderful. Oh, it's wonderful. 10:36 It's whole wheat bread? Yes, it is. 10:38 So what's the benefit of having whole wheat? 10:39 Oh, whole wheat, fiber, lots of fiber. Okay. Very good. 10:43 You know, that's what help keeps us clean. 10:45 Actually, the designer designed us to eat food 10:49 that have fiber to keep our insides clean 10:51 and that's what this is for. Okay, very good. 10:53 All right, let's dip our bread in there. 10:56 You want to make sure that it's soaked on both sides. 11:01 You want to make it very-- 11:04 And so we can just go ahead and smear it on with a spatula. 11:06 Yeah, smear it on with a spatula 11:08 if it's not like you would like 11:11 and then the pan must be nice and hot. 11:13 Should I spray that for you? Yes, please do. 11:15 Okay. Very good. Oh, I just love to be in the kitchen. 11:19 Oh, let's cook together. That's right. Okay. 11:22 I like that. All right, let's turn that up a little bit 11:25 and then let's put that in there. You hear it? Yeah. 11:28 It needs to be sizzling. It's sizzling. 11:30 Yes. And then we'll put two in there. 11:32 Now you don't want it too runny 11:34 because the bread will absorb all the... 11:36 Correct, you want it-- All the juice. 11:38 Yes. You want it nice and thick 11:39 so that it will hold on very lovely for you. 11:44 The bread will keep its form. Yes. 11:46 And it's also we'll have some type of 11:48 nice texture when you are biting into it. 11:51 Correct. Okay. 11:52 And then, you know-- I think I can handle this recipe. 11:56 Excellent. And you know, 11:58 you can either do it if you like it nice and soft... 12:01 Yes. Then if you can do it in the nonstick skillet 12:04 or you can even bake it in the oven. 12:07 Now if you bake it, it's gonna be a little harder. I see. 12:10 So you want it to stay nice and soft. Very good. 12:14 And so we're gonna just let it brown a little bit. 12:16 Then we'll come back to it. Very good. 12:19 So tell me, what else are we gonna serve 12:22 for this breakfast that we're making today? 12:24 Well, our next recipe for today is going to be scrambled tofu. 12:29 We like to have scrambled tofu with our French toast. 12:33 Very good. And we're gonna share our recipes. 12:36 And they are: 13:06 Turmeric for coloring, right? That's right. Correct. Okay. 13:10 Well, here we are. We're ready to make our scrambled tofu. 13:13 That's right. Of course, in tofu 13:16 you can use it in so many dishes. Yes, yes, you can. 13:19 So what can you tell me about tofu 13:21 and for those that have never used tofu before, 13:24 you know, maybe you can inform them a little bit. 13:25 Well, tofu is made from your soybeans, 13:29 which is very good for all kinds of problems 13:32 at least most ladies use it for estrogen. 13:36 But we use tofu in place of eggs anything that-- 13:40 like this recipe that we're going to do, 13:42 you scramble it like scrambled eggs 13:44 and so that's gonna be a replacement for that. 13:47 Then we use it to make salad dressings. 13:50 We use it to make breads, ice cream. So it's lovely. 13:54 So it does-- it's very versatile 13:57 but tofu is a concentrated protein, 13:59 so you don't want to have it every single day 14:02 or don't have it at least three or four times a week. 14:07 You want to make sure that there is at least 14:09 a few days in between since it is very concentrated. 14:13 Okay, very good. And this particular tofu block, 14:17 it's water based, water packed. Yes, it is. 14:20 Okay. So what are we gonna do then? 14:23 Well-- Tell me what to do. 14:24 What we're gonna do is we're gonna take the tofu 14:26 and so that it will look like eggs, 14:28 we're gonna crumble it up very good. Okay. 14:31 And while you're crumbling, we want to fix it. 14:34 Now, you know, tofu can be used with fruit or with vegetables 14:40 and we're going to put some, 14:44 what we call, chopped onions with it today. 14:47 So when we put chopped onions, 14:49 we usually don't eat it with our fruits 14:51 because onions are so sharp, you know, but... Okay. 14:54 So you want to--you can use onion powder in place of onions 14:59 if you want to use it with fruit. 15:01 And some people don't care 15:02 for the onion flavor, so they will not-- Right. 15:04 You don't really have to have the onion. 15:05 And then some people, 15:07 it causes them to have digestive problems 15:09 when they use onions. 15:10 So you can use onion powder. 15:12 I like the granulated onion. It's a lot better. 15:15 It keeps a lot better than using the regular powdered one. 15:20 It's a little bit more powdery. Okay, very good. 15:23 All right. Am I doing a good job here? 15:24 You're doing an excellent job. 15:26 My, I can have you to cook with me, so let's cook. 15:29 We are cooking. Yes, all right. 15:32 We're gonna put in a little oil here in our skillet 15:36 and I usually put a little water with it 15:39 but we're gonna just do it without. 15:40 And what we're gonna do is, 15:42 we're gonna just slightly sauté our onions here. 15:46 And while we're sautéing the onions, 15:49 then we can add all of our other ingredients to our tofu. 15:52 Oh, okay. So-- 15:54 Because tofu doesn't have any flavor in it, right? 15:56 No flavor and let me tell you something. Tell me. 15:58 Tofu is terrible if you do not season it well. It's right. 16:03 Yeah. The first time I tried it was plain. 16:05 Oh, you have to--now one of the things that I find with tofu 16:09 that really flavors it is onion powder. Okay. 16:12 You can put as much as you want on it 16:14 and it season it very well. 16:16 So what we're gonna do is 16:18 we're gonna put a little garlic in there. Okay. 16:20 We are going to add some salt and tofu, must have salt. 16:24 It is not a salt-free product that you can do without. 16:28 Then we're gonna put nutritional yeast. 16:31 Now are you familiar with nutritional yeast? 16:33 I've heard about it. Why don't you tell me some more? 16:36 It is excellent for most people that don't eat animal products. 16:42 They use it for B12 nutrients in their diet 16:46 and then it has a cheesy like flavor 16:49 so it gives a nice flavor to your food. Okay. 16:52 Then this is our chicken style seasoning. 16:56 Then we're gonna put a few chives in there. 16:58 Smells good already, Dr. Jackson. Yes, ready to eat. 17:02 So we want to-- this is some onion powder here. 17:05 Then we're gonna put just a little turmeric 17:07 just to help give it that coloring there. 17:10 Yes, that's right. 17:11 And so then we are going to put it in our skillet. 17:15 Isn't that lovely? Oh, wonderful. 17:18 But it'll be even lovelier when you're done 17:20 and you cook it and you serve it on a plate for me. 17:22 Yes, it is. Now, you know, we can add some mayonnaise to this 17:26 and you can use that as chicken, what we call egg salad-- Okay. 17:31 And so it's very versatile when you just change it up. 17:35 Wonderful. Make little turnovers with it, 17:37 so you can do all kinds of things with it. 17:41 So let's stir it up here. 17:44 I believe one of the things in a kitchen is to 17:46 really learn how to season your foods. That's correct. 17:50 Because you can end up with really bland foods 17:52 and really discourage you when trying it. 17:55 Well, let me tell you 17:56 when I first came into eating healthy, 18:00 they used to fix the food and it has such bland taste, 18:04 it just turned me off from it. That's right. 18:06 And I made a decision that I was gonna make my food 18:08 where it is healthy and tastes good. That's right. 18:11 And that's the key 18:12 that we try to do in all of our cooking classes. 18:15 To make sure that the food looks good and tastes good. 18:19 'Cause looks are deceiving. That's right. That is so true. 18:23 I want to make sure it tastes as good as it looks, right? 18:25 Yes, yes. Because, you know, when you see food, 18:28 you automatically-- it triggers taste. 18:32 Exactly. And we do eat by our--with our eyes. Yes. 18:35 Whatever looks good that's what we're gonna go for, 18:38 at least in my case. 18:39 I know and then with the children, they look at it 18:41 and it doesn't look good and they say, yuck. Exactly. 18:44 It doesn't digest well. Exactly. 18:46 Yeah, so this is a lovely recipe. Wow. 18:49 So I like this. I use this a lot. 18:52 When I'm traveling, you can make it 18:54 and have sandwiches with it. Okay. 18:57 And it does everything that you want eggs to do. 19:03 Very good. I'm allergic to eggs, 19:04 so I am thankful for simple recipes like these 19:08 because it has helped me personally 19:11 and our children love the veggy eggs, so-- Oh, that's good. 19:15 I encourage you to just make sure 19:17 you try it at least once or twice. Yes. 19:19 The first time, sometimes it may not taste as good 19:22 because your palates are not-- Taste buds. 19:25 Yeah, your taste buds are not ready for it, 19:27 but give it a second try. Yes. 19:28 But we do have a very short recipe to share 19:32 and that is our rice milk, right? 19:34 Yes. Our rice milk will take: 19:48 Is what we need. 19:50 Very good. Very simple and have your way, go on. Okay. 19:54 We've already put some of our water 19:56 in the blender already. Okay. 19:58 And so now we are going to add our rice. 20:03 And then we will blend just a little bit, just a little. 20:15 We'll stop the blender 20:16 and then we'll add the other ingredients, 20:21 which is cashews 20:25 and we'll add our salt a little bit and then fructose. 20:40 That's okay. That's okay. 20:41 We'll just get that in there. 20:43 Then we'll mix, mix well. 20:54 And this is our finished product. 20:57 Okay, this is our rice milk. 20:59 We do have two milks here 21:01 but we want you to know that recipes are available 21:03 for nut milk and this is the rice milk, right? 21:07 Yes, it is. So this will top off our menu for our breakfast. Yes. 21:12 So we challenge every one of you guys to try these new recipes 21:16 and let us know how you are enjoying them and your family. 21:19 Now I did want to mention 21:21 that we put a little bit of the water first? 21:24 Correct. Right, because we wanted the blender 21:27 to be able to grab and, you know, blend-- 21:30 Correct. A little bit and then we would add 21:32 the rest of the water in there. 21:34 So what would you say to those people 21:36 struggling in their dietary? 21:39 With milk? With milk. 21:41 I would say that soy, you can use a soy substitute 21:46 to first start with 21:47 and then those that have a problem with soy, 21:50 then the rice milk is excellent 21:52 and then you can go to a nut milk, 21:54 almond milk, or cashew milk, 21:56 can be a replacement for those that need a milk. 22:00 Okay, very good. 22:01 And for those people that are struggling 22:03 to have a healthy lifestyle, 22:05 what is your message to them? 22:07 Oh, I would say to be 22:11 very mindful of the kinds of dietary choices that you make. 22:14 Okay. And then one thing that I have found, 22:17 people do not get out and exercise. 22:20 So exercise is a key. 22:21 Actually, exercise has overtaken tobacco 22:24 as one of the eight leading killers today. 22:27 So I would say healthy eating and get out and move a lot. 22:32 Very good. Well, I hope you enjoyed your time with us today. 22:37 We do have some information 22:38 that we would like to share with our friends 22:40 that are watching the 3ABN family, 22:43 and just stand by, just make sure you take notes and enjoy. 22:49 We hope you've enjoyed cooking with Laverne Jackson. 22:52 Now let's take a moment to review our breakfast recipes. 22:55 For Holloway's Waffles you will need: 23:09 For the Rice Waffles you will need: 23:27 For the Cashew French Toast Batter you will need: 23:49 For the Scrambled Tofu you will need: 24:29 For the Rice Milk you will need: 24:44 If you would like more information 24:45 on how to contact Laverne 24:47 or if you would like to receive today's recipes, 24:49 please write to 3ABN, Post Office Box 220, 24:53 West Frankfort, Illinois, 62896. 24:56 Or call 1800752-3226. 25:01 Now let's take a look at our finished recipes with Laverne. 25:06 Very good. Now, Dr. Jackson, 25:09 it's been fun to be with you in the kitchen. 25:11 It sure has. I love "Let's Cook Together." 25:15 That's right. 25:16 And what we've cooked together today has been 25:18 these beautiful foods that you have before us. 25:21 Why don't you walk us through and tell us what we have here? 25:24 Okay. We have--first of all 25:26 we have the Holloway waffles which are made with oats. Okay. 25:32 And then from the Holloway waffles, 25:34 we have the rice waffles 25:35 for those that cannot have wheat or oats. 25:39 And then from the rice waffles, we have our lovely, 25:44 wonderful cashew French toast. 25:49 And then from the French toast, 25:50 we have our fabulous tofu scrambles or scrambled tofu. 25:58 And then we finish off with our milk 26:02 which is our rice milk and then we have our nut milk. 26:08 Very good. Everything looks so beautiful. Thank you. 26:12 And everything is so nutritious. Yes, yes. 26:15 There is no cholesterol in these dishes, right? Correct. 26:19 So we don't have to worry about that 26:21 and whatever our efforts are 26:25 the Lord blesses them, doesn't He? 26:27 He really does. So whatever we can do to help our viewers, 26:31 our 3ABN family, that's exactly what we're here for. 26:35 We want to encourage you all as you struggle, you're not alone. 26:39 A lot of people are struggling. Yes. 26:41 And that is why the Lord blesses us with people like Dr. Jackson 26:44 to come here and bless us with her recipes. 26:47 Now in your ministry, you do have a text that you do use. 26:52 And that text is Ecclesiastes Chapter 10 verse 17, it says 26:56 "Eat for strength and not for drunkenness." 26:59 The glad diet is for eating for strength 27:02 and this is the glad diet. 27:04 Very good. And I'm sure you've blessed many people worldwide. 27:07 You do travel, right? Yes, we do. 27:09 So we will remember you in prayer-- Please do. 27:11 As you minister to others. 27:13 And now there's a nice group of new people 27:16 that have joined us in the "Let's Cook Together" program. 27:20 I just want to ask the Lord 27:22 to keep blessing you and your ministry. 27:24 Bless your hands, because Jesus did so much for us here 27:27 when He was in planet earth 27:29 and He was our example and He fed the multitudes. 27:33 So be encouraged. 27:34 Feed your multitudes in your little corner of the earth 27:38 and God will bless you and bless your family, as well. 27:41 So stand by for other programs 27:43 that we have to offer here on 3ABN. 27:46 God bless you. |
Revised 2014-12-17