Participants: Jill Morikone (Host), Maria Ronquillo
Series Code: LCT
Program Code: LCT000035
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00:01 If you are any thing like me,
00:02 practice is a hard meal for you to cook for. 00:04 You think I'm getting going in the morning. 00:06 I'm getting dressed. I'm getting ready. 00:08 I don't have time to cook. 00:10 But today we have some fast, easy, 00:12 delicious recipes for you for breakfast. 00:46 Hello, friends, I want to welcome you to, 00:48 "Let's Cook Together". 00:50 I'm your host Jill Marikone 00:52 and I have a very special guest with me here today. 00:55 Her name is Maria Ronquillo. 00:56 That's correct. 00:58 Welcome, Maria. 00:59 We are so happy to have you here. 01:00 Well, thank you so much. 01:02 And I'm glad to be here myself. 01:03 And Maria is-- she has a ministry, 01:06 it's called Salud Para Hoy. That's right. 01:09 And that means, I don't know much Spanish, 01:11 but I believe that means "health for today." 01:13 That's correct. You are doing very good today. 01:15 You remember everything what good memory. 01:18 Must be the good food you eat. 01:19 Tell me a little bit about your ministry 01:21 before we start cooking. 01:22 Well, it's a health ministry that we started 01:26 specifically to cater to the Spanish population, 01:31 but just everybody else as well of course, 01:34 because health is for everybody not just for the Spanish. 01:37 But we do have a need for Spanish ministries 01:41 that address them of the health issues 01:43 that are so important nowadays like some of the diabetes, 01:47 some of the heart disease, some of the cancer, 01:49 some of the obesity, some of the high blood pressures 01:51 that we are suffering because when we come to this country 01:55 as immigrants not just the Spanish, 01:57 but all the other groups as well we adopt the American lifestyle 02:03 and along with that comes the diet and unfortunately-- 02:05 Well, that comes the diabetes 02:07 and the heart disease and cancer all of the times. 02:09 Exactly, because a lot of the diet 02:11 is based on fast foods, greasy foods etc. 02:13 All of those things. 02:14 And unfortunately that creates problems for people who are-- 02:18 sometimes have the genetic tendency like Hispanics 02:22 to have these diseases. 02:23 So there is a lot of need for this kind of ministry. 02:25 So you go out and do seminars 02:28 and cooking classes or what you do? 02:29 Both. Both? 02:31 We do cooking classes and we also do health seminars 02:34 about nutrition and all the things 02:37 related to these diseases. 02:38 And how to prevent the diseases, 02:40 and how to improve your health, 02:42 and how to cook healthier, 02:44 all those things that are necessary. 02:46 I like the fact that you do the demonstrations too 02:47 'cause I know for me sometimes 02:49 if someone just told me information 02:50 I'd say "well, that sounds really good 02:52 but it probably doesn't taste very good." 02:54 But it's really need if you think, 02:55 "wow, this really tastes good and it's easy too." 02:57 Exactly, exactly. 02:59 So that's the people need. 03:00 They need to know how to cook better sometimes. 03:03 So this is a very important to work for that. 03:05 Good. Good. Well, let's get going. 03:07 We are making first French toast, is that correct? 03:09 Yes. We are gonna make breakfast foods 03:11 that are easy to prepare 03:12 because like you said earlier a lot of time, 03:15 a lot of people don't have time. Yes. 03:17 And they think, but you know what, 03:19 breakfast is the most important meal of the day. 03:21 It really gets you going. 03:23 And when you go out of the house without breakfast 03:26 it's like leaving the house with a car with no gas. 03:30 Yeah. Go get-- 03:31 And you have to drive all the way to work. 03:33 It could be 20 or 30 miles and you have no gas, 03:35 how you gonna get there. 03:37 But sometimes we don't think 03:38 in those terms with our bodies. 03:40 And our bodies need fuel as well in the morning. 03:43 Absolutely. 03:44 Oh, well. Let's read our first recipe for the French toast. 03:46 Okay. Let's do the French toast ingredients. 03:49 For the French toast you need... 04:06 All right. That's right. 04:07 So this should be a very simple quick recipe 04:11 and I have used the tofu here that, 04:15 usually I use the mori-nu tofu 04:17 and I found this other option for the tofu 04:20 that is not really Mori-nu. 04:22 And this is actually another good silken tofu. 04:26 Do you know I have never seen them? 04:28 I always think, "oh, well, 04:29 the only option I have is Mori-nu. So that's new. 04:30 Yeah, But I'm glad that they have 04:32 another option now for this because, 04:35 you know, sometimes you are looking for Mori-nu 04:37 you can't find it out or whatever 04:39 and now some of the major stores 04:41 are actually starting to carry this. 04:43 So I think that's pretty good news. 04:45 And so let's go ahead and open this package 04:47 and the easiest way is with some scissors. 04:49 Yeah, that's nice and easy. 04:51 You can do with knife too, 04:52 but it's a little more complicated. 04:54 So let's put it in our blender. 04:58 Here you go. 05:00 Okay. So this will be silken tofu. 05:02 You know, that's the difference, 05:03 there is a little bit difference between the silken tofu and-- 05:06 And the water pack. The water pack. 05:07 This is better for this kind of creamy applications. 05:11 You know, creamy-- Yes. It's not quite so grainy. 05:12 It's not quite so grainy and it's really good 05:15 because it gives you a really good creamy end product. 05:20 So let's put the rest of our ingredients. 05:24 Let's put the honey may be we can get 05:25 a little bit of spatchula and scrape it out. 05:31 And just a little bit of sweet. 05:33 Yeah, it is just a little bit and it's, well it's optional. 05:36 You can use other sweeteners as well I guess 05:39 just like the honey. 05:41 And you can put a little bit more or little bit less I guess 05:44 depending on your own taste. 05:46 And let's put a little bit of the turmeric. This is optional. 05:48 This just kind of gives a little bit of yellow color that's all. 05:51 And just a tiny bit of water, 05:55 just enough to run the blender and may be a little bit more-- 05:58 So what work for is to add all that tofu in there. 06:01 Yeah, and it's because we also gonna dip the bread in. 06:03 So it has to be no so thick 06:06 because if it's too thick then you gonna-- 06:08 it's gonna be hard. 06:09 You know what that's all. 06:11 Let's try this much water 06:12 and then we will see what happens. 06:14 All right. You know, I really like this recipe, Maria. 06:15 There are only four ingredients. 06:16 I don't know if you guys noticed that at home. 06:18 We have tofu and water and the turmeric, 06:20 which you don't even have to put it in the honey. 06:22 That's really three ingredients. 06:23 Well, and then we gonna use bread. 06:25 Right. Okay. So-- 06:26 But that just comes out of the bag. 06:28 Yeah, exactly. So let's blend this. 06:29 Okay. 06:41 Let me... 06:43 stir just a little bit and check the consistency. 06:47 Is that about how you wanted 06:48 or do you want it thinner or how do you like it? 06:50 Maybe let's do a little bit thinner. 06:53 Okay. Little bit more water. 06:56 But then again people at home will have to try. 07:00 That's right. You can do how you like it. 07:01 How they like it. That's right. 07:03 Exactly. So let's put the lid back on. 07:05 Yeah, it's a tough lid. And let's just blend. 07:18 We are done. 07:20 Oh, that's easy. I like that. 07:21 That's very easy. You wanna pour that. 07:23 We brought a pretty plate. 07:24 Your plate doesn't have to be pretty. 07:26 It is just that we found this nice, 07:28 perfect shape of plate 07:30 for this particular thing we are doing. 07:32 Can you see that? Yeah, I could see it. 07:34 I'm just gonna try to split as much as possible 07:37 because we don't wanna waste. 07:39 Absolutely. My mom always used to say that, 07:41 "don't waste any thing." 07:42 Especially this wonderful tasting creamy thing. 07:45 That's Right. 07:47 That we are gonna use. So why waste? 07:50 Okay. Now we have, you can use, 07:53 what can you use for this? 07:54 What do you usually do for fridge. 07:56 We can use a griddle. A griddle. 07:58 What else, I guess a pan or shallow pan to do work. 08:01 We just gonna spray slightly. 08:04 With some oil spray, 08:06 you can use canola oil spray if you like. 08:09 I don't like to use the-- 08:12 It's nice and hot. I can see it's heating. 08:13 Yeah, it's hot already. 08:15 So yeah that's, it's smoking almost. 08:17 But we gonna ahead and then hurry up 08:19 and put this on... 08:22 slide it to the other end of it 'cause-- 08:24 It's tilted. 08:26 It's little bit tilted, but it's okay. 08:28 It will still work. It will still work. 08:33 Boy, it looks good. 08:35 Just kind of dip those like that. 08:37 Now can you make this ahead of time too? 08:39 Could we do that? 08:40 Yes, you could do it ahead of time and-- 08:42 Or is it tastes best if it's done right there? 08:44 Well, not necessarily 08:45 because I do it ahead of time sometimes. 08:47 We gonna have a spatchula 08:49 and I'm just gonna cover that little piece there. 08:51 I do it ahead of time sometimes and... 08:56 I think it works fine. All right. All right. 08:58 I think it works fine to re heated. 09:00 My daughter, we make home like this 09:03 and then my daughter, well, 09:05 they both eat the French toasts. 09:08 But if we don't finish all of the slices of bread 09:11 then we put some in the refrigerator 09:13 and then we keep it until later. That's nice. 09:16 So, it works out fine. 09:18 So you could even make it the night before 09:20 if you rushed for time or something 09:21 and then in the morning just put it into your bowl 09:24 and dip it in and fire. Yeah. Nice. 09:25 Very nice. Oh, yeah. 09:27 You need the cream you can make anytime you want. 09:29 Yeah, that's good. Anytime you want, 09:30 put it in the fridge absolutely that'll work. 09:33 What you want to do is flip them 09:35 after they're nice and brown on each side, 09:37 you know, and they will look like your regular French toast. 09:41 I was telling you earlier French toasts 09:43 was one of the recipes that I didn't use to 09:46 like too much before. 09:47 I stopped eating the animal products 09:50 because that is normally done in egg 09:52 and I just gonna see myself putting sweet-- 09:55 The sweet stuck with egg together. 09:56 Topping over the egg makes and it always kept 09:59 that little bit of an egg taste to it. 10:02 So I just didn't quite see myself doing that. 10:05 But with this, I would see myself eating this anytime. 10:08 I can't wait to try. Yeah, so-- 10:10 And so our friends at home you gonna see 10:11 the finished product at the end of the program. 10:14 We will show you the French toast where it's all done. 10:15 Well, let's make a topping above this cooks 10:19 and may be we'll have time to show 10:20 how the topping will go over the French toast. Absolutely. 10:23 Would you like to read the recipe for us, Maria? 10:24 Let's go ahead and read the recipe 10:26 of the fruit topping we are gonna make. 10:27 Okay. Okay, so fruit topping has... 10:43 Well, this fruit looks really good here, Maria. 10:45 Yeah, yeah. I love fruit. 10:46 I got this as a frozen kind of fruit, 10:48 but you can use just about any fruit you like. 10:52 The one at the end of you're having it frozen 10:53 is that you can pour it 10:55 right onto the frozen juice concentration 10:57 because we gonna heat the frozen juice concentrate. 10:59 Now this is our apple juice concentration, right? 11:01 Yeah, it's apple juice concentrate. 11:03 You see it's already melting here. 11:05 It's not frozen anymore. 11:07 And what we gonna do is to heat it until it starts boiling. 11:11 And in the meantime while we wait for this to boil 11:14 we can go ahead and put the cornstarch 11:17 right into our water and mix it. 11:21 Now the reason you do this ahead of time 11:22 would be to prevent the lumps, is that right? 11:25 Yes, that right because otherwise you can have 11:28 a bunch of lumpy stuff. 11:30 So yeah, we want to dissolve it really well, 11:32 and the good thing about cornstarch 11:33 is at first it's a little bit hard, 11:35 but then you start mixing it and gets easy. 11:36 And it gets really easy and it dissolves really good. 11:39 There you go. 11:41 And so we are gonna use the apple juice concentrate 11:44 instead of actual, you know, 11:46 how people put syrup on their pancakes, 11:50 French toast, muffles. 11:52 And the syrup really doesn't have much nutrition. 11:55 It's true. It's true. 11:56 So, instead of that we're using the apple juice concentrate 11:59 with a little bit more natural sugars. 12:01 It is right and a sweet too. 12:03 And it is sweet, 12:04 and the children really love it, let me tell you. 12:06 And I ask people that I have 12:08 come to my house I have served this. 12:09 And they're pretty surprising how tasty, 12:11 how tasty this is. 12:13 So see how we're starting to see boiling now. 12:14 Starting to boil, yeah. 12:16 Okay. So go we'll go ahead and pour this over slowly. 12:22 And we gonna go ahead and start stirring as we pour. 12:27 And what will happen is--- 12:29 What you think will happen? 12:31 It's gonna thicken. Thickening, exactly. 12:33 As it boils the cornstarch starts thickening. 12:36 So without saying, is that if we use 12:38 the frozen fruit you can defroster it a little bit 12:41 or you can use a frozen-- 12:43 Because this is warm you got a pour it over. 12:45 Exactly. This is gonna be very hot 12:47 so the frozen fruit will be fine with it, 12:51 but if you gonna use fresh fruit you may want to wait 12:54 until this cools down a little bit. 12:55 That's the only difference. 12:57 Yeah, otherwise you'll overcook your fruit. 12:58 Yeah. Well, you can do that too may people eat fruit soup. 13:02 Absolutely. I like fruit soup. 13:04 Fruit soup is good. 13:05 There's one thing that I wasn't really use to-- 13:09 Let you know, see what's happened here. 13:11 It's getting thick. 13:12 Yeah, you'll see the-- 13:14 And it kind of changes colors. 13:15 Exactly. I was just gonna say that. 13:16 It changes colors and become 13:18 more as a clear liquid as supposed to the cloudy. 13:22 Okay, so that's pretty much done. 13:25 Now we're gonna do-- 13:26 Well, its thick because we're gonna add 13:27 the fruit to it any way. 13:29 Shut that off there? 13:30 Yeah and let's dump the fruit right in it. 13:33 Okay, Here we go. 13:36 That's look good, look at that, the strawberries 13:38 and grapes and peaches and-- 13:40 Yummy. That's great. 13:42 That's yummy. Oh, that looks good. 13:44 You guys, I'm getting hungry looking at this. 13:46 Did you have breakfast? I did but-- 13:48 I'm still hungry. I could eat some more. 13:51 Yes, as breakfast is the biggest meal of the day, 13:54 maybe you can have a second part of it. 13:56 There you go, a little delay breakfast. 13:59 That's right. Now, let's bring out-- 14:00 Uh, it smells good too. 14:02 French toast. 14:04 Well, this looks good. 14:06 I don't know if you guys can see this at home 14:07 but actually the turmeric really gives 14:09 the French toast the yellow color 14:10 and it really looks like there is egg on that. 14:11 Yeah, it really does. So we just-- 14:14 Now you can put a little bit less cornstarch if you like 14:17 that is more-- or more liquid either way, 14:20 and it's runnier, or you can leave it-- 14:21 Oh, that smells good. 14:23 Yeah. And so look at in that, 14:25 fruit really makes it look pretty. 14:27 Absolutely. Oh, that's nice. 14:29 Ready to eat. 14:30 That's right I'm ready to eat. 14:32 Now, this we'll also use for our next recipe. Okay. 14:35 To top off our next recipe. 14:36 We are making waffles, isn't it right? 14:37 Let's make waffles. all right. 14:39 Easy waffles. Oh, I like that. 14:40 Okay, you want to read our recipe. 14:42 I will, for easy waffles we need... 15:01 Now I understand, Maria, 15:03 that there-- you have a special friend 15:04 who showed you this recipe. 15:07 Yeah, well, one time we went to her house 15:08 and she just made it and she was entertaining as I guess, 15:12 little snack for the evening I guess, 15:14 I had light meal and she made waffles. Oh. 15:17 And that was so easy, quick and delicious. 15:19 I go share the recipe with me. 15:21 So her name is Elsa, and my friend Elsa 15:23 gave me this wonderful recipe. 15:25 So let's go hit and put the oats 15:27 in the blender and you grab the oats. 15:30 There you go. Okay. 15:32 And what we're gonna do is just blend the oats 15:35 along with some-well, let's put the soymilk. 15:40 And what I do is that 15:43 I put enough liquid to blend. 15:48 And the water varies a little bit 15:50 because sometimes depends on the blender too. Right. 15:53 But sometimes the oats absorb more water 15:56 than other times. Yes. 15:57 Depends on whether you use the rolled oats, 16:00 oh, here's the walnuts, I was looking for the walnuts. 16:02 It depends on whether you use 16:04 the rolled oats or the quick oats. 16:06 You recommend the rolled oats? 16:07 Is that what you need to use or... 16:09 It doesn't matter for this recipe 16:10 because you blend them any way. 16:12 All right that's nice. 16:13 So but some times the age of the oats-- 16:15 I don't know why but some times they absorb more water 16:17 than the other times, so I try to go 16:19 and first run the blender, see how it goes... Yes. 16:22 You don't want it to be too runny, 16:24 but you don't want it to be so thick 16:26 -that you can't even blend. -So thick, you can't even-- 16:27 and when you pour it in your waffle maker, 16:28 -it's too thick. -It's too thick anyway. Yeah. 16:30 Now I was gonna ask you about the raisins, 16:31 you put the raisins in for sweetener? 16:33 Yeah. All right. 16:34 Yeah, it just gives a little bit of sweet taste. 16:36 I'm just gonna add a little bit of water, 16:37 just spill some, just a little bit of water. Okay. 16:40 We wanna blend until the walnuts 16:41 basically are well blended, that's all. The almonds. 16:43 I mean, sorry, almonds, that's correct. 16:45 Can we use walnuts for recipe? 16:46 You can use walnuts, you can use cashews, 16:48 you can use just about any nut, really. That's nice. 16:50 So almonds is just one option. 16:51 So let's start blending, see what happens. 17:07 Now at home you would blend this for quite a while, 17:10 depending on your blender, 17:14 depending on the kind of nut you're using, 17:15 because some-- cashews, 17:17 for instance, are softer than almonds. 17:19 Almonds take a long time to blend. 17:20 So let's blend a little bit more, 17:22 let's see how it doing with it. 17:24 Yeah, we need a little bit more blending. 17:25 And is that thin enough? 17:26 You've got enough water in it. 17:28 Yeah, that's good. You know what? 17:29 This is good because at first it's gonna be thin, 17:31 but as it sits it's just gonna get thicker. 17:32 It thickens because the oats absorb the more water. 17:33 Exactly. Right. 17:35 So let's just blend one more time. Okay. 17:50 So let's try to see what happened. All right. 17:54 We'll see if it's-- It's looking pretty good. 17:56 It's looking pretty good. 17:58 Let's just add a little bit of water, 17:59 little bit more water so that it's not too thick. 18:01 Because the oats are starting to absorb the water. 18:03 Yeah, yeah, yeah, that's right. 18:05 It will get thicker as it sits. 18:08 But just a little bit, you don't want it 18:10 to be too runny either, so. Okay. 18:12 Start slow and then increase. 18:26 I think that's it. Oh, good. Well that's nice. 18:28 Yeah, wasn't that? 18:30 Little be quick to the blending 18:31 is the main part here. Absolutely. 18:33 And then of course we have our waffle maker preheated. 18:36 All right. That's a nice waffle maker. 18:38 That's a built-in waffle maker. 18:39 That's correct. That's nice. 18:41 We gonna spray that a little bit 18:42 because we don't want it to get-- 18:44 To stick in there. 18:45 Just stick to a waffle, free waffle stuff. 18:47 Now you can put this onto a plate or you can pour-- 18:50 and that would probably be best 18:53 because it will get thicker. Yes. 18:55 So and then you'll probably have to use 18:56 a wide spoon to pour it. 18:59 Pour it in there. Yeah. 19:02 So you want to spread it just a little bit, 19:07 just a little bit more. 19:08 That's nice. I like waffles. 19:10 And the thing with waffles is you can make them 19:11 ahead of time too. Yes. 19:12 And that works really nice. 19:14 You absolutely can make this ahead of time. 19:15 And you can just make heat them up 19:17 either in the oven or microwave 19:18 or toaster oven or something, 19:19 just heat them up and heat them and there you go. 19:21 You got your breakfast there. 19:22 So this will take depending on your waffle maker. 19:24 We have a finished waffle here, right? 19:26 Yes, we do. 19:28 And like I said this will take depending on 19:30 whether your waffle maker is fast or slow or whatever. Yes. 19:33 Ah, eight minutes or ten minutes, 19:36 you might wanna watch it. 19:37 You don't want to burn, check it. 19:39 No, you don't want to burn. 19:40 The first one will take a little bit longer probably 19:42 and the next few will probably take less time. 19:44 It's like the warmer it gets then it burns quickly. 19:47 So we will see this how-- this is how it looks. 19:49 See how bulged that looks. 19:51 Oh, looks very good. 19:52 Looks pretty and we can use the same topping we just made. 19:54 We have a fruit sauce we just made. 19:56 Yeah. Absolutely. 19:57 This is how it looks once it's served. 20:00 Oh. Yeah, so-- 20:02 This makes me hungry too. 20:04 Oh, boy. Yeah, breakfast, breakfast, breakfast. 20:06 Ah, that's nice. 20:08 See, this is how your kids 20:09 are gonna actually love breakfast. 20:10 And run to school without any or whatever else 20:13 can do the other day. That's right. 20:15 I really like this Maria because, 20:17 you know, I really like that-- 20:18 I know I've worked a couple of times with you in the past 20:20 and I really like that about your ministry. 20:22 You're so--the recipes are so easy. 20:24 Yeah, they should be simple I think, 20:26 so that we don't have to burden people 20:28 with hard to do recipes. 20:30 Something easy, healthy but easy 20:32 so that people don't think that, oh, eating healthy is so hard, 20:36 it takes too much time, so expensive. 20:39 No we are using actual ingredients that are common. 20:42 That's right. And are non-expensive. 20:43 And actually are not even expensive ingredients. 20:45 Its food you gonna buy anyway, that's what will make healthier. 20:48 That's right. Yeah. 20:49 So we have one more recipe to go 20:51 for our breakfast this morning. 20:52 Let's do our last recipe. 20:54 What are we making for last recipe? 20:55 We are making, well, it's a little bit of funny name. 20:57 It's called "Toffruity". 20:58 Toffruity? Toffruity. Okay. 20:59 And we gonna serve it with granola. 21:01 That's nice. And have a good time. 21:02 Good. Okay, do you want to read our recipe? 21:04 Yeah, let's read the recipe. Recipe calls for... 21:24 Well, we are using the same fruit 21:26 that we use before I like that. Yeah. 21:28 But you can vary this recipe 21:29 actually make different flavors of them. 21:31 You can put any kind of fruit in you want. 21:32 Look, I can put--I usually put berries, mix berries. 21:38 Raspberries or blueberries, strawberries etc. 21:40 Or sometimes I use mango. Yeah. 21:43 Or mango and strawberry mix. 21:44 Oh, that sounds good. Mango is really good. 21:46 Yeah, just about any fruit 21:48 that you like can go well with this. 21:52 Now one thing I always add is banana. Yeah. 21:54 But that's not necessary. 21:56 You don't have to-- you can just pure-- 21:58 use pure fruits or whatever. 22:00 But the banana I like it because it just makes creamy. 22:03 Yeah, so we are gonna use this tofu again, this one tofu. 22:06 Okay, we gonna use trusty blundering into. 22:08 Yeah, we gonna use this one silken tofu I guess. 22:11 Like I said this is perfect 22:12 for all these creamy things. Yes. 22:15 You know, I have to give credit to this recipe to my friends 22:18 and the other Templeton Church in California 22:21 because they taught me so many things-- 22:23 And they came up with this recipe? 22:25 I don't know who or that church came up with this recipe, 22:27 but it's a wonderful recipe. I use it all the time. 22:29 That's really mean. That's my favorite recipe. Okay. 22:31 And I just varied a little bit-- 22:34 they make it a little bit different, 22:35 but it's basically the same recipe. Yeah. 22:37 So and let's just put our little banana 22:40 and you know what, when it comes to bananas 22:43 for this recipe if they are nice and ripe-- 22:45 It's better Oh, boy. Yeah. It makes it good. 22:49 You know, I think bananas are always sweeter 22:50 if they are more white. Oh, yeah. Yeah. 22:52 The more white they are, the sweeter they are. 22:53 They are. They are. 22:55 Now we gonna ahead put the apple juice concentrate 22:56 which has melted for us. All right. 22:59 Now this is one thing you can vary-- 23:02 the quantity of it. 23:03 If you like bit so you can add a little bit more-- 23:05 Add more, right. Yeah. 23:06 And we could add some vanilla if you want, 23:09 but it is not necessary 23:10 just add a little bit pinch of salt just makes it, 23:14 makes it little bit different just to add the salt. 23:18 And... gonna go ahead-- 23:20 You gonna blend up all your fruit there. 23:23 All fruit and it looks good. 23:25 We will see how the blender goes. 23:26 We have to stop in. That's okay though. 23:28 It might be like my blender at home. Yeah. 23:30 You ready for the lid here. 23:31 Yeah, go ahead. All right. 23:33 And let's start slow. 23:35 There you go. And... 23:46 Now it's a good time to stir. 23:49 Let's use the spoon, push the fruit to the bottom 23:53 so that it'll pick up next time. 23:55 Yeah, because it blended the tofu but nothing else. 23:58 Yeah, yeah. But it's going to do it. Yeah. 24:00 So let's start with-- 24:16 Let's just stir, just a little bit more to get 24:20 all the tofu half of the side. 24:21 Nice and pink. Nice and pick. 24:22 Yeah, it depends on the color you use. 24:24 Yeah, depends on what you put in there. 24:25 Yeah. Absolutely. 24:27 And that's what I meant. 24:28 The fruit you use will give you the color. Right, yeah. 24:30 So mango will give a nice yellow colored, orange color. 24:33 Yes, right. Let's blend again. 24:45 That should be it. All right. 24:47 We have this pretty bowl here. 24:49 We gonna pour in, is that right? Yep. 24:51 All right. Yep. 24:53 So this would be kind a like yogurt. 24:55 Yeah. Boy, it looks really good. Yeah. 24:57 It would kinda like 24:58 the consistency of yogurt of runny, a little bit runny. 25:01 It depends on how thick you make it actually. 25:03 Oh, it looks good. 25:05 And that's nice and it's so healthy for you. 25:06 You have all your nutrients, 25:07 your fresh fruit and your tofu. That's really good. 25:09 Yeah, isn't it? 25:11 I mean that's why it's a perfect breakfast. 25:12 Now show us before we're done here, 25:14 what we do with granola? 25:15 Well, I just add the granola on top. 25:17 You just pour on top? 25:18 You can mix it in if you want. Yeah. 25:20 And put more fresh fruit on the top. That's neat. 25:23 And you can just do about whatever you want. Good. 25:28 That granola looks really nutritious. 25:30 Stay with us friends, we will be right back 25:32 to show you the final product. 25:37 We hope you've enjoyed cooking with Maria Ronquillo. 25:40 Now let's take a moment 25:42 to review our breakfast recipes. 25:44 For the French toast you will need... 26:04 For the fruit topping you will need... 26:20 For the easy waffles you need... 26:43 For the Toffruity and granola you will need... 27:07 If you would like information 27:08 on how you can contact Maria please call for 3ABN 27:12 at 1800-752-3226. 27:17 Now let's take a look 27:18 at our finished recipes with Maria. 27:23 Well, friends, we have a scrumptious breakfast here. 27:26 Doesn't it make you hungry? 27:28 It does, it looks really good. Absolutely. 27:30 Show us what we made here today. Yeah. 27:32 First we made our French toast 27:34 that looks really delicious, doesn't it? 27:35 I like the yellow color. 27:36 It sure helps and makes it look really good. 27:39 Then we made waffles as well, really easy waffles, 27:42 easy to make and delicious. 27:43 And we top both off with our fruit topping. 27:46 Now it looks really wonderful, isn't it? It does. 27:48 And we also made the Toffruity that we put granola 27:51 and you can serve it with fruit as well. 27:53 And you have a nice little strawberry garnish. Yeah. 27:55 Well, thank you for coming, Maria, 27:57 and sharing your talents with us 27:58 and about your ministry as well. 28:00 Thank you Jill. 28:01 For our friends at home, our time is all gone. 28:02 Until we see you next time, may God bless you and keep you. |
Revised 2014-12-17