Do you want to make changes
to a vegetarian lifestyle,
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which is much healthier for you?
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We have some great
recipes for you today.
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Grab your pens, your
pencils and your notebooks
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and sit back and
write those recipes down.
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We'll be right back.
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Welcome to
"Let's Cook Together."
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My name is Angela Lomacang
and I will be your host today.
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We have a
wonderful guest all the way
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from New Market, Alabama.
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Her name is Marvella
Burton and she's going to share
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some great
recipes with us today.
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So I hope you're going to--
I know you're going to enjoy
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the wonderful
recipes we have for you.
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So, Marvella, I'd
like to welcome you today
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to this program.
I'm glad to be here.
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Okay, is this your first time
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doing a cooking program with us?
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Or-- With you it is.
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Yes. But I've done them
before in Huntsville, Alabama.
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Okay. So, Marvella, do you have
a cooking school or a school
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down there in Alabama?
What do you have there?
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We have an
elementary and a high school
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and we teach the students
how to cook healthy meals.
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I also travel and teach
other people in churches
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and different organizations
how to change their lifestyle.
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All right, that's a great thing.
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Okay, let's go to
our recipe. All right.
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And our first recipe
will be a salad dressing.
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All right. Now
let's get this going.
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Where-- how we going to start?
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We going to have
blender here and--
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Yes, we have a blender. Okay.
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And we begin by
placing our cashews.
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Okay. Into the blender.
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And I like recipes
that are really simple
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where you don't have to
do too much preparation.
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Exactly. So we just place
every thing in the blender,
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our lemon juice,
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our soymilk, our
cloves, and onion.
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And then we have
our sea salt. Oh, yes.
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Our liquid aminos,
our Braggs and I use this
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because it's healthier
than the regular soy sauce
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you get in the store.
That adds a nice flavor.
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Yes, I use it in
many of my recipes.
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And then our honey and I live,
fortunately, near a bee farm
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where I can get
this fresh raw honey,
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but you can get at any place.
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Your health food
stores, some grocery stores
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now carry many
products that are--
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A lot of them
have a health section.
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Absolutely.
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And so it's
really simple and tasty
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and then we just
put this on high speed.
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Okay, here goes.
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Now if you want to
blend this longer, you can.
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If you want it thicker-- Yeah.
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You can put just a
little bit less soymilk
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or add just a bit more cashews.
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Oh, really?
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And it doesn't alter
the flavor too much. Okay.
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So once you blend it,
you just--it's ready to go.
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Just pour it into the bowl.
Just pour it in your little dish
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and you'll see that
it thickens as it sits.
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Yeah. Did you see that? Yeah.
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And I also use
cashews for other recipes
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like to make gravy. Oh, my.
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Now do you sit it
in the refrigerator?
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Or... You can set
this in refrigerator.
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All right. I generally
take a jar and place it in there
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and cap it. Okay. Yes.
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And it will keep for
maybe a week or week-and-a-half,
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to two weeks. Wow.
Pretty--that's good.
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So you have this for your salad?
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Yes. Okay, let's
see our finished--
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And I have a
lovely salad. Yes, you do.
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We have a little tomatoes
and black olives and carrot.
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Now this is the
consistency of it.
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When it sits, did you see
how nice and creamy it is?
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Yes, it is. Very nice.
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So you let that sit in the
refrigerator for a little bit.
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Yes, but you don't have to.
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If I prepare
this before the meal,
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by the time we're ready to eat,
it has already thickened some.
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Oh, all right.
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So the consistency
is generally the same
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as you would
purchase in the store.
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Right, right. So you
just get your little salad...
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Yes. And put
your dressing on it.
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And you can make this salad--
sometimes I add red onions.
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Sometimes you can add-- Yes.
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Make it colorful. Absolutely.
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And we know that
image is everything.
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Yes. Yes.
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And put your dressing on it
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and there's some
hungry people around here.
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And there you
have it. A nice salad.
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My students love this. Do they?
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Yes, they do.
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And, you know, sometimes
people are kind of apprehensive
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about trying vegetarian things?
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Yes. But as long as
you have a nice flavor--
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Yes. It's not too,
strong, then people will enjoy.
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If it tastes
good, if it looks good--
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Yes. And it's healthy,
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then people are more
receptive to eating it.
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Yeah, and you said
the key thing to me.
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It looks good. Absolutely.
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If you have a
recipe that looks like,
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"oh, I don't want to eat that."
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No one wants to eat it.
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But if it looks
appealing to the eye--
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Yes. Oh, my.
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And then once you taste it--
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Once you taste it, even better.
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You're sold. You're sold on it.
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And for color-- Yes.
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If you want to, you can
add about 4 ounces of pimentos.
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Oh. And it give you the look
of thousand island dressing.
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Yes, that's right.
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And it adds a little
more to the flavor, too.
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Now sometimes you'll see people
use water instead of milk.
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I chose milk because it
gives it more flavor. Okay.
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I don't use water in
any of my salad dressings
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because the milk or
I can use apple juice--
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Yes. Or pineapple juice--
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Yes. And it adds so
much flavor to the dressing.
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And when you say
milk, she means the soymilk.
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Yes, the soymilk.
Yes. Or rice milk.
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And they have several
types in the health food stores.
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Yes. Yes. Rice milk-- I,
myself, I love rice milk.
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So I use rice
milk for every thing.
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Okay. Yeah.
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Okay, let's move on...
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To our next recipe,
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which is going
to be the tofu loaf.
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Okay. Let's get this going.
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Now this tofu, you
said it's firm, huh?
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Yes, I use the
firm for my loaves.
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Okay. And scrambled
tofu, anything that you want
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a really firm consistency. Okay.
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And you can purchase
this at your health food store
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or even at Wal-Mart. Yeah.
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And many of the
grocery stores now carry this.
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That's right. It also comes
in the soft and the extra firm.
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And today we're
going to use the firm.
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And so I have already
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drained the water of this
tofu. Okay, so you drained it.
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And we're going to
place this in our dish.
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Okay. And we're going
to take a fork and mash it.
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If you have a potato masher,
you can do the same thing.
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Oh, yes. Press it down. Yes.
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So we just going
to press it down,
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so that as it bakes in the oven,
all the flavors from our veggies
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and our seasoning
can mix in with it.
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You can also take this
same tofu and freeze it--
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Okay. And when you
remove it from the freezer,
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it has a different texture,
similar to that of chicken.
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Okay. Yes.
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Now, Marvella, were you
a vegetarian all your life?
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No. Okay. I was not.
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I became a vegetarian in
1980 and have not looked back.
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Amen. As a matter of fact,
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I used to be
extremely overweight.
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You were? I weighed 220 pounds.
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Stop. Now
that's two people. You?
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So I shed one of the people
and I consider it a blessing
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that the Lord showed
me a better way of living.
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Wow. And that's how
you cut it. Okay, go ahead.
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So you see we want to
have it in small pieces.
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Kind of give it the
look of being scrambled.
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It looks like
scrambled eggs, almost.
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And then we going
to add our vegetables.
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We have the onion. Okay.
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And our peppers.
Now Tofu takes on--
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it doesn't have
a taste of it own.
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No, it's somewhat bland. Right.
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And so whatever
seasonings that you add,
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it takes on that flavor
because I take this same tofu--
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Yes. And especially
the soft, and I make pies,
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I make ice cream muncho.
I'm going to make ice cream.
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Ice cream with tofu?
Yes, it is scrum-delicious.
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And we're going to
place all of these together
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and mix them. Mix them together.
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Then we take our
seasonings. Okay.
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We'll start with our soy sauce.
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Yes. And just kind
of spread it over here.
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And we need... And what is that?
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Now this is some
nutritional yeast flakes.
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Okay. And I just add it.
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It's optional but I just
add it to give it a little bit
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more flavor. And a little color.
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And a little color.
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And onion and garlic powder
and then our pinch of cayenne.
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Now cayenne is
good for many things.
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Yes. If you have
poor circulation--
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Yes, poor circulation.
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I use a little bit
in a little hot water
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and give myself a foot bath. Oh.
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And depends on who's eating,
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you add more or
less cayenne. Yes.
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And we're going to
mix all of this very well.
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Now you need to somewhat
mash it as you're mixing it,
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so that the flavors
will blend in the tofu,
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because its firm.
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So it needs a
little bit more pressure
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than if it were
just the soft tofu,
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if I were making a
pie or a salad dressing
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or something like that.
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And you see how the colors
really make it look lovely.
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Hmm, it surely does.
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Now I--you can also
take this same recipe
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and use it to make
open faced sandwiches.
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Oh. You don't cook it.
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Really? Really.
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Do you have to add a
little vegenaise or mayonnaise?
00:11:42.00\00:11:43.90
No, you don't need
to add anything. Really?
00:11:43.93\00:11:46.29
If you just continue to
stir it, it will become smoother
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and the particles will
become smaller. All right.
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And you can use these to
make tofu salad sandwiches.
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Oh, nice. The same
recipe and it's delicious.
00:11:56.78\00:11:59.45
Oh, my.
00:11:59.48\00:12:00.85
Now we want to
place this in a loaf pan.
00:12:00.88\00:12:04.03
And what I generally do
in order to keep from using
00:12:04.06\00:12:08.00
so much oil-- Right.
00:12:08.03\00:12:10.26
I heat this dish in the oven.
00:12:10.29\00:12:13.24
Oh, really? Yes,
once it gets hot,
00:12:13.27\00:12:16.81
then when you
pour the food in it,
00:12:16.84\00:12:18.71
it somewhat seals the food. Yes.
00:12:18.74\00:12:21.12
So that it develops
that little crust on it.
00:12:21.15\00:12:23.01
Yes. And it
makes clean up so easy.
00:12:23.04\00:12:26.32
You know, when you use
oil, when you begin to clean up,
00:12:26.35\00:12:29.85
you know just how
hard the food gets?
00:12:29.88\00:12:32.46
And so this prevents me
from having that problem
00:12:32.49\00:12:36.07
and also it keeps us from
adding so much oil to the diet.
00:12:36.10\00:12:39.64
What about
spraying it with the--
00:12:39.67\00:12:41.56
It's not necessary
if you heat the dish.
00:12:41.59\00:12:43.61
Okay. And you can
use Pyrex dishes--
00:12:43.64\00:12:45.64
I find are really super
when you're cooking loaves
00:12:45.67\00:12:50.03
and you're heating the
dish. So any glass baking dish,
00:12:50.06\00:12:53.13
even I've used
some stainless steel
00:12:53.16\00:12:55.23
but I find that the Pyrex
and the glass dishes do better.
00:12:55.26\00:12:59.63
And for those watching
internationally and listening,
00:12:59.66\00:13:02.27
Pyrex dishes are
this glass bowl dish
00:13:02.30\00:13:05.98
that you can bake with.
00:13:06.01\00:13:07.96
All right then, once
we've heated the dish--
00:13:07.99\00:13:11.04
Yes. Then we just take our
loaf and we pour it in, yes.
00:13:11.07\00:13:17.94
And we smooth it
over, press it down
00:13:17.97\00:13:21.81
and see how colorful
that looks with the pepper?
00:13:21.84\00:13:24.66
And it also tastes so good,
00:13:24.69\00:13:27.71
once it bakes in
all those flavors.
00:13:27.74\00:13:30.93
Now how long do you
bake it for usually?
00:13:30.96\00:13:32.69
We bake it on 400 degrees
for about 25 to 30 minutes.
00:13:32.72\00:13:37.96
And depending on
how hot your oven gets--
00:13:37.99\00:13:41.62
Yes. I've noticed that all
ovens are not created equally.
00:13:41.65\00:13:45.91
That's true.
00:13:45.94\00:13:47.67
Some ovens may
take a little less time
00:13:47.70\00:13:50.14
and some may
take a little longer.
00:13:50.17\00:13:51.54
Little longer, yeah. Okay? So--
00:13:51.57\00:13:54.50
Now, Marvella, you have a
couple of cookbooks, don't you?
00:13:54.53\00:13:57.02
Yes, well, I've--my
most recent one is oil free,
00:13:57.05\00:14:02.44
sugar free, dairy free. Wow.
00:14:02.47\00:14:04.04
It's total vegan. Oh, my.
00:14:04.07\00:14:06.22
Yes, and I'm getting--
Without the sugar, I like that.
00:14:06.25\00:14:08.18
No sugar and
you'll see that as--
00:14:08.21\00:14:10.16
when we do our next
recipe with a carob pie.
00:14:10.19\00:14:13.73
Okay, let's look at that recipe.
00:14:13.76\00:14:15.30
All right. Let's
start this thing.
00:14:34.03\00:14:36.15
Looks like you
have a pot over there.
00:14:36.18\00:14:37.55
Yes, you'll need a pot.
00:14:37.58\00:14:38.95
Just a small boiler and
I already have the heat on.
00:14:38.98\00:14:42.75
Okay. And we are going to
place our soymilk into the pot.
00:14:42.78\00:14:50.36
And we're going to heat it
00:14:50.39\00:14:51.76
because we need our
carob chips to melt.
00:14:51.79\00:14:54.51
Now these carob chips
are substitute for chocolate.
00:14:54.54\00:15:00.02
Okay. Yes.
00:15:00.05\00:15:01.42
And it comes from the
carob bean and it has no dairy
00:15:01.45\00:15:05.93
and no refined sugars.
00:15:05.96\00:15:07.65
You can purchase these
at any health food store
00:15:07.68\00:15:10.49
and some grocery
stores now carry it--
00:15:10.52\00:15:12.42
Yes. In the special
section for vegetarian foods
00:15:12.45\00:15:14.93
and healthy cooking. It
looks like chocolate chips.
00:15:14.96\00:15:17.75
Yes, and they taste
similar to chocolate.
00:15:17.78\00:15:21.01
So we place them in here. Yes.
00:15:21.04\00:15:22.86
And what you want
to do is to stir them
00:15:22.89\00:15:26.27
so that as the milk
warms, the chips will melt.
00:15:26.30\00:15:32.49
Okay. Okay?
00:15:32.52\00:15:34.31
Like a chocolate milk. Yes.
00:15:34.34\00:15:36.02
Now stir this quite often
to prevent them from sticking.
00:15:36.05\00:15:40.35
Oh, I see.
00:15:40.38\00:15:41.75
While that's warming, we
want to take our cornstarch
00:15:41.78\00:15:45.90
and gradually add some soymilk.
00:15:45.93\00:15:49.91
Now you want to slowly stir
this as to keep it from lumping.
00:15:49.94\00:15:55.85
Okay. This is
our thickening agent.
00:15:55.88\00:15:59.18
Some people use arrowroot,
which will do the same thing.
00:15:59.21\00:16:03.05
Right. But it gives it
just a different consistency.
00:16:03.08\00:16:07.25
So we gradually
just pour this in,
00:16:07.28\00:16:10.95
and as you can
see the cornstarch
00:16:10.98\00:16:13.92
will begin to melt...
00:16:13.95\00:16:16.98
And as soon as that milk
heats and the carob chips melt,
00:16:17.01\00:16:23.83
we place this in there
and it thickens the pie.
00:16:23.86\00:16:26.94
Yeah. Okay?
00:16:26.97\00:16:29.11
So we'll put the
rest of this in here.
00:16:29.14\00:16:31.19
Oh, the lumps are
disappearing. Disappear.
00:16:31.22\00:16:33.85
And I do the same thing
with my flour when I make gravy
00:16:33.88\00:16:39.03
because the
principle is the same.
00:16:39.06\00:16:41.20
Yeah. If you want
a thickening agent,
00:16:41.23\00:16:43.44
you need to add
a liquid with it.
00:16:43.47\00:16:45.35
And most starches
will thicken your food.
00:16:45.38\00:16:49.67
And that's why we don't
need, you know, the eggs
00:16:49.70\00:16:52.21
and other things that are used.
00:16:52.24\00:16:53.61
Yes. To give it
that same consistency.
00:16:53.64\00:16:57.12
How smooth that looks. Okay?
00:16:57.15\00:16:58.57
So you see we have
that little smooth paste.
00:16:58.60\00:17:02.45
Right. And we're going to stir.
00:17:02.48\00:17:05.49
Stir our carob.
Yes. They're melting,
00:17:05.52\00:17:08.16
you can see that.
Yes, it is melting.
00:17:08.19\00:17:09.93
Uh-huh, and you can
feel it too, melting.
00:17:09.96\00:17:13.11
Smells good. See that?
00:17:13.14\00:17:14.51
Oh, yeah, yeah. Look at that.
00:17:14.54\00:17:17.56
You just pressed
the spoon on the--
00:17:17.59\00:17:20.32
Right, carobs.
00:17:20.35\00:17:21.89
Because you
don't want it to burn.
00:17:21.92\00:17:23.52
No, no. All right?
00:17:23.55\00:17:24.92
Then while
that's continuing-- Yes.
00:17:24.95\00:17:27.48
We're going to add
a vanilla flavoring.
00:17:27.51\00:17:31.56
Oh. Now can you use any
type of vanilla flavoring
00:17:31.59\00:17:35.08
or is it special? I
don't use the imitation.
00:17:35.11\00:17:37.18
I use the pure, and even
00:17:37.21\00:17:39.04
if it was
extracted with alcohol,
00:17:39.07\00:17:41.46
once it get in the hot milk,
00:17:41.49\00:17:44.14
then the alcohol will evaporate.
00:17:44.17\00:17:46.49
Okay. But you can get
it also made with glycerin
00:17:46.52\00:17:49.28
at the health food store. Oh.
00:17:49.31\00:17:51.47
Yes. Okay.
00:17:51.50\00:17:53.34
Then we're going
to place our honey in,
00:17:53.37\00:17:56.57
and it's almost
completely melted.
00:17:56.60\00:17:58.90
Chocolate milk? Yes.
00:17:58.93\00:18:00.30
Now if you don't
want the carob chips
00:18:00.33\00:18:04.30
to be completely melted,
00:18:04.33\00:18:06.63
you don't have to let them melt.
00:18:06.66\00:18:08.09
You can still
leave some chips in there
00:18:08.12\00:18:10.45
and it'll give you that
crunchy chocolate chip flavor.
00:18:10.48\00:18:12.94
Oh, how nice. That's right.
00:18:12.97\00:18:15.51
Okay, then the
honey will give you
00:18:15.54\00:18:16.91
the nice sweetness to it. Yes.
00:18:16.94\00:18:20.38
Was that your bee honey?
Yes, that's the same, raw honey.
00:18:20.41\00:18:25.11
Raw honey from
the bees. All right.
00:18:25.14\00:18:27.99
Now that's just
about ready. Yes.
00:18:28.02\00:18:31.48
And while we're waiting on that,
00:18:31.51\00:18:34.49
I'm going to talk a
little bit about the pie shell.
00:18:34.52\00:18:36.70
Now you don't have to
use the graham cracker crust.
00:18:36.73\00:18:40.03
You may use a pre-baked
whole wheat pastry crust
00:18:40.06\00:18:43.23
or oat flour crust,
00:18:43.26\00:18:45.10
any healthy
crust of your choice.
00:18:45.13\00:18:47.23
Really? And I vary it.
00:18:47.26\00:18:49.86
Depends on how I feel that day.
00:18:49.89\00:18:52.24
Right. So this was purchased
at the health food store.
00:18:52.27\00:18:56.07
It doesn't have any
refined sugar in it.
00:18:56.10\00:18:58.01
Okay. Made with graham flour.
00:18:58.04\00:18:59.80
No dairy? No dairy in it. Okay?
00:18:59.83\00:19:03.04
And so you don't want
your pie crust really sweet.
00:19:03.07\00:19:06.81
No. Just a tint
of sweetness to it
00:19:06.84\00:19:09.82
because the filling is sweet.
Yeah, is sweet already. Okay.
00:19:09.85\00:19:14.14
Yes. So you can downplay it
depending on your taste buds.
00:19:14.17\00:19:17.10
If I'm purchasing
ingredients for someone
00:19:17.13\00:19:21.74
who's not used to my
lifestyle and way of eating,
00:19:21.77\00:19:24.93
then I have to
season it a bit more than
00:19:24.96\00:19:27.87
I'm used to eating it. Okay.
00:19:27.90\00:19:30.23
So it depends on
who you're serving.
00:19:30.26\00:19:32.53
All right? So
now-- Nice and dark.
00:19:32.56\00:19:37.42
Yes, it's dark as you can see,
and it looks like chocolate.
00:19:37.45\00:19:40.39
Just like... Doesn't it?
00:19:40.42\00:19:41.79
Hot chocolate.
00:19:41.82\00:19:43.19
If you want to get
a picture of that...
00:19:43.22\00:19:44.59
Can you make hot
chocolate from this?
00:19:44.62\00:19:46.00
Do you see that?
00:19:46.03\00:19:47.40
Looks like you can
make hot chocolate.
00:19:47.43\00:19:48.80
Yes, as a matter of
fact, I have a recipe
00:19:48.83\00:19:51.14
where I use carob to
make a good morning drink.
00:19:51.17\00:19:55.02
Really? Mauva java.
00:19:55.05\00:19:57.84
I like that name, Mauva java.
00:19:57.87\00:20:00.09
All right, so now what
we're going to do is place
00:20:00.12\00:20:02.72
our cornstarch in here.
00:20:02.75\00:20:06.01
Okay, that will
give it the firmness,
00:20:06.04\00:20:07.42
won't it? Yes, it will.
00:20:07.45\00:20:08.82
And you'll see it
will begin to thicken.
00:20:08.85\00:20:10.58
Gradually, pour the
cornstarch mixture in.
00:20:10.61\00:20:15.10
Okay. While stirring.
00:20:15.13\00:20:17.16
Yeah. And this
prevents the pie from lumping.
00:20:17.19\00:20:22.17
Okay, yeah.
00:20:22.20\00:20:23.57
Just pour all of that
in because it's continuing
00:20:23.60\00:20:27.47
to thicken as you pour. Okay.
00:20:27.50\00:20:31.58
And as you can see--
00:20:31.61\00:20:35.54
You see how
thick that's getting?
00:20:35.57\00:20:36.94
Okay, now I see it.
It's almost like pudding.
00:20:36.97\00:20:39.63
Yes. And so you can let
this boil for about 2 minutes.
00:20:39.66\00:20:47.54
Then you take it and
remove it from the heat.
00:20:47.57\00:20:51.25
Okay. And it's ready
to go into your crust.
00:20:51.28\00:20:55.24
Now you pour it
in hot? Yes, ma'am.
00:20:55.27\00:20:57.84
Okay, I was
thinking you had to cool it.
00:20:57.87\00:20:59.63
No, you pour it in
hot and then you allow it
00:20:59.66\00:21:02.14
to cool in the crust and
you can refrigerate this.
00:21:02.17\00:21:08.71
Yes. Oh, my.
00:21:08.74\00:21:11.53
Doesn't that
smell wonderful? Yes.
00:21:11.56\00:21:13.37
As a matter of fact, it
doesn't smell wonderful,
00:21:13.40\00:21:15.50
it smells marvelous.
00:21:15.53\00:21:18.19
As you know, her
name is Marvella,
00:21:18.22\00:21:20.41
so everything is marvelous.
00:21:20.44\00:21:22.06
Yes, and let's keep
these recipes marvelous.
00:21:22.09\00:21:25.26
Okay, here's our
finished product.
00:21:25.29\00:21:29.77
Here we go. This is after
it is chilled and you see,
00:21:29.80\00:21:32.37
I left some
carob chips in there.
00:21:32.40\00:21:35.56
Oh, I see. You did, you did.
00:21:35.59\00:21:37.15
Yes, my students
love that crunch.
00:21:37.18\00:21:39.38
Yes. And it's really delicious.
00:21:39.41\00:21:41.76
Now you may garnish
this with a little coconut.
00:21:41.79\00:21:44.21
I love coconut.
Oh, yes, I do too.
00:21:44.24\00:21:46.21
So I sprinkle some coconut on it
00:21:46.24\00:21:48.16
sometimes or I will
place some pecans on it.
00:21:48.19\00:21:52.30
Some people like
nuts, some people don't.
00:21:52.33\00:21:54.74
So it just depends
on who you're serving.
00:21:54.77\00:21:57.27
That's true, that's true.
00:21:57.30\00:21:58.85
So this recipe is not--
it's not a hard recipe at all.
00:21:58.88\00:22:02.97
Very simple.
00:22:03.00\00:22:04.37
You see, it only took
us minutes to prepare that.
00:22:04.40\00:22:05.89
Yeah. Right on the set.
00:22:05.92\00:22:07.42
How long do you
refrigerate this for?
00:22:07.45\00:22:10.27
Well, chill it
for probably 2 hours.
00:22:10.30\00:22:12.90
Okay. What I'll do is,
I'll let it cool on the counter.
00:22:12.93\00:22:15.79
Yes. And then you
can refrigerate it.
00:22:15.82\00:22:18.23
Okay, that makes sense. Yes.
00:22:18.26\00:22:20.45
Don't put it hot
in the refrigerator.
00:22:20.48\00:22:23.27
And sometimes
if-- once it cools,
00:22:23.30\00:22:25.27
the heat is out of the pie,
00:22:25.30\00:22:27.81
I'll put in the
freezer for may be
00:22:27.84\00:22:30.33
about 15 or 20 minutes. I see.
00:22:30.36\00:22:32.49
And then you can
refrigerate it or serve it.
00:22:32.52\00:22:34.47
I see.
00:22:34.50\00:22:35.87
Now, Marvella, this
recipe is wonderful.
00:22:35.90\00:22:40.03
How did you get
into cooking like this?
00:22:40.06\00:22:43.04
Just give me a brief history.
00:22:43.07\00:22:44.68
Well, my brother developed--
00:22:44.71\00:22:47.17
was diagnosed with
cancer, Hodgkin's disease,
00:22:47.20\00:22:50.42
in 1976 and my parents
were really devastated.
00:22:50.45\00:22:58.24
Yes. And so they looked
for some help for him. Yeah.
00:22:58.27\00:23:02.03
And it was recommended
that he take the chemotherapy
00:23:02.06\00:23:05.19
and the radiation.
00:23:05.22\00:23:06.73
Well, they'd
said even with that,
00:23:06.76\00:23:09.06
he only had six months to live.
00:23:09.09\00:23:11.33
And so as Christians,
you know, we looked to God
00:23:11.36\00:23:14.75
for the answers. Amen.
00:23:14.78\00:23:16.15
And so we called the pastors
and they came and prayed for him
00:23:16.18\00:23:20.87
and anointed him with oil,
00:23:20.90\00:23:22.27
just like the Bible
says in James. Yes, it does.
00:23:22.30\00:23:24.96
And we'd begun to
study and search for answers
00:23:24.99\00:23:29.44
and God told us to
use the natural means
00:23:29.47\00:23:33.81
that I've
provided here on the earth.
00:23:33.84\00:23:35.65
And so they began to give
him carrot juice and grapes.
00:23:35.68\00:23:40.52
For a whole year, he
ate nothing but raw food.
00:23:40.55\00:23:43.69
And you said
that was six months.
00:23:43.72\00:23:46.34
Six months he was given
and even now he's still alive
00:23:46.37\00:23:50.63
after 30 years. Praise God
00:23:50.66\00:23:53.27
6 months, has
turned into 30 years.
00:23:53.30\00:23:56.41
I just thank God for
a marvelous lifestyle.
00:23:56.44\00:23:59.30
Oh, I mean, God
has changed your life.
00:23:59.33\00:24:02.70
Yes. He has, I mean,
given you a new diet,
00:24:02.73\00:24:05.02
you've lost all this
weight and look what He's done
00:24:05.05\00:24:08.08
for your brother's life.
00:24:08.11\00:24:10.20
I tell you, folks, God is
in the miracle making business
00:24:10.23\00:24:14.10
of healing people
through the foods that we eat.
00:24:14.13\00:24:16.96
What we're going to do,
we're going to take a break
00:24:16.99\00:24:20.19
and we'll be right back
with the display of the foods.
00:24:20.22\00:24:23.16
So stay tuned.
00:24:23.19\00:24:24.56
We hope you've enjoyed
cooking with Marvella Burton.
00:24:26.08\00:24:28.87
Now let's take a moment
to review our vegetarian
00:24:28.90\00:24:31.19
alternative recipes.
00:24:31.22\00:24:32.74
If you would like
more information on
00:26:13.31\00:26:14.74
how you can contact Marvella
or if you would like to receive
00:26:14.77\00:26:17.84
today's recipes,
please write to 3ABN,
00:26:17.87\00:26:21.32
Post office box 220,
West Frankfort, IL 62896
00:26:21.35\00:26:26.59
or call 1-800-752-3226.
00:26:26.62\00:26:31.94
Again, that's P.O. Box
220, West Frankfort, IL 62896.
00:26:31.97\00:26:39.38
The phone number 1-800-752-3226.
00:26:39.41\00:26:45.13
Now let's take a look at our
finished recipes with Marvella.
00:26:45.16\00:26:48.75
Welcome back to
"Let's Cook Together."
00:26:52.16\00:26:54.72
What we have now is a
display of the foods and,
00:26:54.75\00:26:57.45
Marvella,
you're going to tell us
00:26:57.48\00:26:58.85
what we made today.
00:26:58.88\00:27:00.25
Yes, we made our
cashew salad dressing.
00:27:00.28\00:27:03.34
We put it on our salad
made with romaine lettuce,
00:27:03.37\00:27:07.04
carrots and
tomatoes, and it is delicious.
00:27:07.07\00:27:11.23
We also made a tofu
loaf and you see how colorful
00:27:11.26\00:27:16.71
it is with the
peppers? It is beautiful.
00:27:16.74\00:27:19.62
And it smells wonderful. Yes.
00:27:19.65\00:27:21.97
Then, finally we made
our dessert, a carob pie,
00:27:22.00\00:27:27.78
a substitute--excellent
substitute for chocolate.
00:27:27.81\00:27:30.98
Yes, it is. And
some blessed person
00:27:31.01\00:27:33.18
will get to sample this
today. We won't it eat now.
00:27:33.21\00:27:38.03
Well, Marvella, I want
to thank you for coming here
00:27:38.06\00:27:40.81
and cooking these
wonderful dishes with us.
00:27:40.84\00:27:43.37
The foods which are
great and I thank you
00:27:43.40\00:27:46.67
and may God bless you,
until we meet again. Bye-bye.
00:27:46.70\00:27:50.25