Participants: Jill Morikone (Host), Jennifer White
Series Code: LCT
Program Code: LCT000051
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00:01 Have you ever been really hot on the summer day?
00:03 And you thought I do not want to go in the kitchen 00:05 and turn on the stove or the oven and cook 00:08 something. Or maybe your mom and you think, 00:10 I don't want my kids around all that heat in 00:12 the danger with themselves getting 00:14 burned. Then this is the program for you as we 00:16 do no bake cooking and Let's Cook Together. 00:51 Hello, friends and welcome to Let's Cook 00:53 Together. I'm your host Jill Morikone and we've 00:56 an exciting program plan for you here in the 00:58 kitchen today with no bake no cook cookie. 01:01 I've a special guest here all the way from Kentucky, 01:04 her name is Jennifer White. Welcome Jennifer. 01:06 Hi, Jill. So, glad to have you here. Thank you, 01:08 good to be here. Before we get going 01:10 with our good parents you know, with our kids 01:13 cooking and good for hot summer whether cookie. 01:16 Tell me a little bit your ministry and about 01:18 yourself. Well, I'm a Health Educator and I 01:21 teach weight loss classes and just general 01:24 nutrition classes. In to the Community, 01:27 and all throughout the country. And written cook 01:29 book called In Good Health. And I've a 01:31 website its jenniferskitchen.com 01:34 where people can come and get information on 01:36 health and recipes and also other information. 01:39 That's good. So, our friends and I'm wanted 01:41 maybe you to come to their area or something 01:43 and do a cooking class or demonstration or weight 01:45 loss something like that to contact 01:47 jenniferskitchen.com. Yes, that's correct. 01:50 Okay. Yes. So, you do lot of cooking schools as 01:52 well. I do some cooking schools, but mostly 01:55 lecturers on Health and Weight Loss. 01:57 Some nutritional heath or stuff like that. 01:59 Right, right, correct. That's good. 02:01 It's pretty we rewarding. Absolutely, get to see 02:03 life change and stuff like that. Very much so, 02:05 yes, very much so. Yeah, let's me. Now, what are 02:08 we cooking today. Oh! We're not cooking today. 02:10 That's right, what do you call us, we doing soft of 02:14 preparation for eating. Fireless cooking. Okay. 02:17 That's okay, and within, we're gonna prepare 02:19 today, doesn't require a stone top or in oven. 02:22 Okay. So, if you want to include lot's of little 02:24 children and it's hard to watch them all. 02:26 Because it could be done, you're right this is 02:29 good thing to do in the summer, but it can be 02:30 done in the winter too, if you. Yes. 02:32 If you jus want to cook with your children or 02:33 maybe you just don't have a stove available. 02:35 True, this is true. And, this is, these are the 02:38 recipes for that time. Absolutely, that's good. 02:40 Well, we making spring rolls. Umm! Umm! 02:41 I love, that's good. First recipe. That's good. 02:43 Fresh veg, yeah fresh vegetarian spring rolls. 02:46 Yes, you wanna read that recipe first. 02:47 Sure, Fresh Vegetarian Spring Rolls, 02:50 require ½ cup of carrots, shredded or juliened. 02:54 1 cup of bean sprouts, drain. 1 tablespoon of 02:58 lemon juice. ½ teaspoon of onion powder dash 03:02 of garlic powder. 1/8 teaspoon of salt. 03:06 1 medium avocado. 16 baby lettuce leaves. 03:10 8 green onion and 1 small cucumber, 03:14 cut into strips. And we also need 1/4 cup of mint 03:19 leaves, chopped, which is optional. 8, 8-inch 03:23 rice spring roll wrappers. And 2 cups of hot 03:26 water-approximately. Okay, that's good. 03:29 That also knows mouthful, the 8, 8 inch. 03:32 Right, right. Let me know, little more about 03:33 that. Which, and these are spring roll wrappers. 03:36 They're very, very thin. Okay. A lot of people get 03:41 confuse, get spring rolls confused with a growls. 03:44 Yes. And that two completely different 03:46 products, egg rolls wrappers are, are 03:48 egg-based. Oh! Okay. And spring roll wrapper 03:52 are rice-based. Oh! Okay. And they are very, 03:55 very thin translucent. I can see you hand right 03:58 through. Right, they are also very bridle, 04:01 they break quite this way. I can see that. 04:04 They're, they're very thin. So, you want to be 04:06 careful, when you're working with them. 04:07 Okay. Just start of our spring roll recipe. 04:11 We're gonna take our carrots. And that was 04:14 luminex. You can shred them or cup in little 04:18 match tip. These are the called the drillian. 04:20 Right, right. Yeah, that cute, I like that. 04:22 And, then we will mix it with our bean sprouts. 04:25 If you don't like bean sprouts. You can use, 04:28 water chestnuts. This. Or anything you know, 04:30 this is a, this is extremely flexible recipe. 04:32 I like that, just my kind of risk. 04:34 Yeah, you just pulled that, see vegetables that 04:36 you like. Yes. In it and this is the garlic powder. 04:40 Okay. And onion powder. Now, can I ask you 04:44 would use the powder and said to say fresh 04:46 garlic chopped? You can use it. you can use that 04:48 fresh. So, either worse. Sure. Okay. Yeah, 04:50 that will be just fine to pens on what you like. 04:53 Yeah. Juice and did a salt. Yeah, and mix that 04:57 together. You again, you can put other vegetables 05:01 in there. And we also have cucumber, lettuce, 05:04 onion. Okay. Little bit of mint and they can mixed 05:07 in as well, but I would like to, I would like 05:09 just mix this because, okay, it is little more 05:11 flavor and put that others and, Yes. 05:13 So, Actually they kind a merry it a little. 05:14 Right. Umm! Umm! So, while that's doing that, 05:18 we're get our spring roll wrapper out. Okay. 05:21 And we just need about two cups of hot water. 05:24 So, you can just use the hot water from those. 05:26 From the tap, right. The only reason I'm 05:28 using the pan is because it's big enough to put 05:32 the whole spring role in. Umm! Umm! 05:34 It's not necessary to, to heat the water or 05:37 you just need to use tap water. Okay, yeah. 05:39 I mean the amount of time you leave it in 05:40 there depends on hot the water is. Okay. 05:42 It's about 3-15 seconds. It's not whole. 05:45 No, not all. Okay. A water is not very 05:48 hard, so, it's taking a little longer, but you 05:50 can feel, when it starts to get flexible. 05:54 Not to bridle. Right, but you don't want it. 05:57 Right. You don't want it, saggy. Now, tell me 05:59 Jennifer, where can you buy these spring rolls. 06:01 You can buy spring rolls at many grocery stores. 06:03 Oh! Okay. They carry they know. Good. 06:05 But if you can't find them at a grocery store, 06:07 or you can get them add an oriental stores. Yes. 06:13 Or in Asian store. Yeah. And now put one in for 06:14 me. Oh! It looks good. Now, set there for a 06:16 minute. Okay. And you could start filling yours, 06:18 so a lot. There is no carrot. Umm! Umm! 06:20 Well, I usually start with the lettuce. 06:22 The lettuce. Put a leave of baby lettuce about 06:25 1 inch from the bottom. Like, this is the bottom 06:27 on this. Of course this, there you go. Okay. 06:31 And then add the ingredient however you 06:33 like them. Okay, just one of each or supple or 06:36 what would. However, you like it at home, 06:38 but here we've ingredients for one of 06:40 each. Okay, good. And, I'm gonna show you 06:42 a not so messy way to cut an avocado. 06:44 Oh! Good. While your doing that. Well, I use a 06:47 chefs knives. Umm! Umm! I think it just really 06:49 handy and you wanna a slice it all the way, 06:52 if you're not come to or doing this way. 06:54 You put it on the cutting board. Yes. Slice it all 06:56 the way to the pit. Okay. Grab it against the pit 06:59 and go all the way around. Okay. Like that, 07:03 and then, if you hold both sides and twist, 07:07 it comes right apart. Oh! That's right. I like that. 07:09 Let me give my wrapper out because its probably 07:12 ready now. Is this good or should put more. 07:15 Oh! It's really good. Okay. I'm getting an 07:16 avocado free and then we can start rolling it. 07:19 Now, first of all you make might tare something. 07:22 Yes. But it's really, it's very simple to make. 07:24 Okay. Spring rolls, so you will just put the 07:26 hang little after. They're just very thin. Small, 07:29 yeah. Okay, and then let me show you how to get 07:31 the pit out. Just take your chefs knife and give 07:34 it a little tap. Oh! And now twist that and very 07:37 I even never tried that. I like that. So, now you 07:39 don't have to get your hands on this. Yeah. 07:42 I got a. So, I will give you a slice and a slice 07:47 for me. Okay. And you can put that on your 07:50 spring roll wrapper. Okay. One thing, 07:54 I did want to mention is when you purchase 07:55 your spring rolls. Yes. Make sure that you get 07:58 the kind that are made from rice. Oh! Okay. 08:02 Some of them have talking yoga flower in 08:03 them. Umm! Umm! And that might be fine 08:05 for people who have a little experience with 08:06 spring rolls wrapper that for me. Yes. 08:08 They are really hard to work with. Oh! 08:10 They fell apart, quite easily. I'm gonna wait 08:13 for you before I go to the summer. Okay. 08:15 The professional tells me, what to do it? 08:16 No, and not. These are just fun to make. 08:20 Okay, good You always just have in fun. 08:21 Okay. Little children like to rolling that 08:23 because that put all the ingredients whatever 08:24 they like. Yeah, absolutely. It's a just, 08:27 it's basically nikki little self contained solid to 08:32 go. That's right. So, we just roll the bottom up 08:35 like that. Okay. And then roll the sides or fold 08:39 the sides. Fold the sides. The left side and then 08:41 the right side. I was doing, okay. Yeah 08:44 And then keep rolling. It doesn't time yet. 08:47 Good, and there we go. Oh! Spring roll or have 08:51 a some of fun to make and little something 08:53 around that. Absolutely. Enjoying making this. 08:56 We can, there is some nutritious because we've 08:58 the fresh vegetables in there. Absolutely. 09:01 And it goes really, really nice when we put 09:03 it. I have serving plate. It goes really nicely 09:07 with, with some dipping sauce. Oh! Yeah. 09:11 I like just regular or solid dressing is good. 09:14 The traditionally it's, it's I'm served with a 09:18 peanut dipping sauce. Okay. So, we can make 09:20 that. Now, there are hundreds of ways to make 09:23 spring rolls. And this is just, some are baked, 09:25 some are fried, some are steamed, absolutely, 09:27 but this is just one way. This is just one way. 09:29 This is the fresh way to work. To way in the 09:31 summer and the way we could do not to use the 09:33 oven or stuff like anything. Right. 09:34 I like that. So, What are we making next. 09:37 The, the peanut dipping sauce. Oh! Good. 09:38 Let's make that, okay. Absolutely, let's read 09:39 that recipe for the peanut dipping sauce. 09:42 You will need ½ cup water. 1 teaspoon lemon 09:45 juice. 1/4 cup apple juice. 2 garlic cloves. 09:50 1 teaspoon salt. 1½ teaspoons onion powder. 09:55 ½ teaspoons sweet paprika. 1/8 teaspoon 09:59 dried basil. 1/8 teaspoon garlic powder, 10:03 a pinch of sage. 1 radish and ½ dry roasted 10:09 peanuts. This peanut sauce not a typical 10:14 peanut sauce. Oh! Okay. You just like there are 10:16 hundreds of ways to make. Spring rolls there 10:18 are hundreds of ways to make peanut sauce, 10:21 but usually the peanut sauce is recipe such 10:24 you see have spices in them. Okay. 10:28 Sugar in them, vinegar in them. Absolutely. 10:29 So, I want to show you a way to make without 10:31 those unhealthful ingredients. Oh! 10:33 That's good. I like that Jennifer because no more 10:35 we need to say, a Chinese or Japanese or you 10:37 know, any type of Latin restaurant. You can a 10:39 lot of the spices. Umm! Umm! 10:40 A lot of that ingredients, good. 10:43 so we're gonna. Avoid this. Yeah, you're start 10:46 by putting some water. Umm! Umm! 10:47 And then blender and we're gonna use sweet 10:48 paprika, which is, which is not harmful to 10:51 your health. Okay. And some onion powder, 10:53 which of course we know onions. Absolutely. 10:56 I need a good feel. That's right. 10:57 That's right. Some garlic powder. Umm! Umm! 11:00 And instead of a sugar, we're using apple juice. 11:04 It gives that a nice flavor. That's need. 11:06 Yeah, it's sweeten. Absolutely, not it's just 11:08 apple concentration or is it. Just apple juice. 11:10 Plain apple juice, okay. Just apple juice. 11:13 Alright. And some lemon juice. Do you like 11:16 to use a lemon juice for buying the store, 11:18 do you squeeze your order, what you like to 11:20 do? Oh! Fresh squeeze, all ways taste best, 11:22 but you know, we don't enough to squeeze. 11:25 That's true. So, I'll the frozen lemon juice. 11:28 My, my friend Watson tell, showed me how to 11:31 frozen lemon juice, doesn't have any 11:35 preservatives in it. Okay. And the vital kind 11:36 doesn't with that, that's my second choice. 11:37 That's creamy. Yeah. You can just get in the 11:38 grocery stores or somewhere. In the freezer 11:40 section. Okay, good. Umm! Umm! So, that you 11:42 doesn't have to add preservative. I like that. 11:44 That's good. Let see, what it is basil. 11:46 You can have some basil, alright. Now, what I've 11:47 to discovered is a little bit of sage, which is 11:51 let's this is. Umm! Umm! A little of basil, onion 11:53 powder and garlic together. Somehow give 11:55 with that spicy taste. That's amazing. That you 11:58 leave one of amount, you know, quite get it. 12:00 So, we're putting the spices in without the 12:02 harmful affect of this spice. Because these are 12:04 all herbs. The herbs, exactly. So, we put it in 12:06 the basil, the sage, the onion and the garlic. 12:09 Exactly. I got it. Right, okay. And then we're 12:12 gonna put the fresh garlic in because peanut 12:15 sauce has a bit of. Yeah. A bite there. Yeah, 12:18 we don't need these. Our secret ingredient is 12:22 radish. h! It's amazing. Now, Now, that gives a 12:24 more, what's the point? It dries, it gets a more 12:28 of the peanut sauce taste, that because no 12:30 way of my ideas, somebody else tried my 12:33 peanut sauce. Need something one. Right. 12:35 We didn't do work. Well, praise God, 12:37 that's it. Now, these recipes are in your cook 12:38 book. Some of these are in some are, are not 12:41 in my cook book. Okay, okay. But there are 12:44 all on my website. Jenniferskitchen.com. 12:46 Jenniferskitchen.com. Right. We're gonna 12:47 blend this before we add the peanuts. Okay, 12:50 good. It bit a Radish is just swimming around. 13:06 I was looking that why, I can see the radish 13:07 going red, red. You know, you know, blend up, 13:09 when we put the peanuts. Yes, okay. Now, you 13:12 can make peanut sauce chunky or smooth. 13:14 So, that's why we put the peanut in last. Okay. 13:17 Right. Now, these are special kind of peanuts, 13:19 right and tell me about that. They are not really 13:20 special, they're just dry roosted. As suppose to 13:23 roosted in oil and for best, for better we 13:25 really want to buy the dry roosted and much 13:28 better. And, did you know, the peanuts were 13:30 in not. o. Yeah. What are they? They are legume. 13:33 Really. o, don't know. Yeah, that's fantastic. 13:36 So, you shouldn't eat them all. You know, 13:38 just like you really bean rice something. 13:41 So, if you rose something is the longer 13:43 consider. Exactly, you should eat them. 13:44 So this is a really, raw peanuts that probably. 13:48 That's true, that's true. So, they're dry. 13:50 You can even roasted on peanuts. Yeah. 13:51 Right. Yeah, sure. We can, and we sometimes 13:54 have. Okay. Lets blend, pretty easy to go. 13:58 So, we blend this and then again you blend it 14:00 to our whatever consistency you like. 14:15 Kind of radish one. I don't know, and I think 14:18 we're lacking, we can pretend, we're lacking 14:20 a little water to. Okay. But, we will just add 14:23 some of water and blend it in between recipes 14:25 and that is what you dip your egg roll, your egg 14:29 roll, sorry not egg roll, these are named as Spring 14:30 rolls. Spring rolls, right, right. It's spring roll. 14:32 Totally different wrapper. Now, we had cover 14:34 our spring rolls here you know, why, why would 14:35 you cover them. That's because. We've the 14:37 whole plastic right on there. They don't do 14:39 what. Spring rolls need to be made fresh 14:41 because the wrapper dries. Yes, the wrapper 14:43 of the spring roll dries out very quickly. Okay. 14:46 So, it's not, so that you can make days ahead 14:47 a time, you wanna make it right before. 14:50 Otherwise it gets really bridle. At one time 14:52 I send them in my husband's lunch. 14:54 And he said. Oh! Is there out. Right, right. 14:59 Absolutely. And then we put our peanuts sauce. 15:03 Right. What are we making next? Look at see. 15:05 Yeah, Gazpacho. Wonderful, you want 15:10 to read that recipe. Sure. Gazpacho you will 15:14 needs, 2 cloves of garlic. 1/4 sweet onion finely 15:18 chopped. 4 cups of very ripe tomatoes, peeled, 15:22 seeded and diced. 1 medium cucumber, 15:26 peeled, seeded and diced. 1 green or yellow 15:30 bell pepper, finely diced salt to taste. And then 15:34 we will garnish our gazpacho with ½ cup 15:37 of olives, chopped. 2 tablespoons of 15:39 fresh parsley leaves, minced. 15:44 Now Jennifer, Gazpacho soup, 15:45 means is it Spanish, is that right? 15:47 As far as I know, it's Spanish soup, 15:49 from Spain. Okay. And it's typically from what 15:52 I understand might be wrong. Okay. 15:53 Right me until if I am wrong. Okay. 15:56 It's typically a smooth soup. Okay. But I like it 16:00 chunky because it encourage is a little bit 16:01 a chewing, which of course is going to for 16:03 digestion. Absolutely. We're gonna. 16:05 That's a good thing. We're gonna very in a 16:06 little bit. That's right. So, we get start with 16:08 some. Oh! No, we will start with the garlic. 16:10 Okay. We're gonna start with garlic that is 16:16 really good for health. It's part of the onion 16:18 family, which is the same pan onions are in. 16:21 Oh! Really, okay. And the same things that 16:23 gives it's pungent odor the same compound 16:25 also gives it the health benefits. Right, 16:28 it's high in anti-oxidants. Yes, 16:30 very much as. Yeah, okay. Yes. Yeah. So, we're 16:32 gonna with the food process to do chop. 16:33 I like that. And now this pretty. I should get 16:41 a food process at home. I really like. Yes. 16:44 Are used it a lot. Because our mommy 16:46 stopping with the knife or something. 16:47 Umm! Umm! I really, I use it all the time and 16:50 my favorite use for just to make almond butter, 16:52 to make not butter. Yes. And it's really. 16:55 Absolutely. So, we a quite of a sweet onion in 16:57 and I really like the sweet onion. 16:59 It's sweeter. Yes, it such a bite. Yeah, right, 17:04 right. So, this is good because this is a raw 17:06 soup. Yes. So, it's nice. Yeah, you get too much. 17:09 Right. Yeah. And the processor just chopped 17:15 let it nicely. Yeah, that's good. Now, 17:18 we put half of our tomatoes in. Okay. 17:22 These are fresh tomatoes that we peeled, 17:25 seeded and chopped. Okay. There is just 17:27 nothing like ripe. Fresh red tomato. And the 17:31 beautiful is more is in go deep. Yes. 17:33 You know, it's got all those anti-oxidants in 17:35 it. The lycopene, the vitamin A, the vitamin C 17:38 just really and when we eat it raw way, and this 17:40 way we retain all of the vitamin C. More so then 17:42 if it was cooked. Exactly, when you 17:44 cooked things that vitamin C gets cooked 17:46 out of in. Right. Oh! We can put half of our 17:50 cucumber. Half of our cucumber, okay. Okay, 17:52 in here. And the other. I like, you do that, 17:55 while I chopped. I gonna chopped our cucumber 18:00 because like as we're gonna make this chunks. 18:08 That good or should do more. Umm! 18:10 Little bit more. Okay. 18:17 Well, that's good. Okay, that's good. So, it's all 18:19 pure. Absolutely, you would be nice in the 18:22 summer time. It's, that's an cool. Umm! Umm! 18:24 I like that. Or if you just in the mood for 18:26 a nice light supper. Right. You can do that. 18:29 That's good. And then what I do is the rest of 18:32 the tomatoes that are still chunky and the rest 18:36 of the pepper and the cucumber I cut it into 18:42 chunks and then add that to the soup, oh! here. 18:45 Oh! Add a little bit of salt. We need salt. 18:47 We will salt to taste because it hangs on you 18:50 on you know, different tomatoes or different 18:52 flavors. Right. And they need different amounts 18:54 of salt. So, I should mixed this or we're gonna 18:55 mixed that later. Go ahead and mix that. 18:58 Go ahead and mix this, okay. Umm! Umm! 19:06 Okay, looks good. And then what we do 19:08 is for just put our cut up vegetables just like 19:11 that. Umm! Smell good. I loved vegetables. 19:14 This is so good for you because fresh vegetables 19:16 are so good for us. Umm! Umm! When 19:18 we cook them, some vegetables need to be cut 19:21 like potatoes. This is really. You know, 19:23 that not actually, they're not very good 19:25 for you. Okay. Oh! Sudden know that. 19:27 Umm! Umm! The starch. The starch taste. 19:28 The starch really needs to be cooked in the 19:30 potatoes. Yeah. Just like grains and legumes. 19:33 Yes. But these type of vegetables are just 19:36 really good for us uncooked and retained so 19:38 many in the nutrients and enzymes. Yes. So, 19:41 we will get this put in our bowls. We're going 19:44 to our next recipe, which is a dessert recipe. 19:47 Oh! I love desserts. Dessert is my favorite 19:49 thing. And it's no quick, so if you really need 19:51 for, need for, that's right, for seat, it can 19:53 really be good. That's right. So, we just 19:54 before, we're gonna that, just want to add. 19:56 So, we're gonna mix that anymore. 19:57 You're gonna have chunks. No, it's radish. 19:59 Cucumber are pinched. It's so fast, so fast 20:01 I mean how much better can we get. 20:03 Fast and beautiful. Might gonna recipe. 20:05 Yeah, that's right. You just get home and 20:06 through together and that's good. 20:07 Umm! Umm! Yeah, okay. Let's go to our 20:10 Dessert. Yes, Carob balls. Oh! I love carob 20:13 balls. For the carob balls, you'll need 1/4 20:16 cup honey. 2 tablespoons carob powder. 20:19 ½ teaspoon vanilla. ½ cup raw almond butter. 20:25 3/4 cup crispy rice cereal. ½ coconut, 20:29 very finely shredded. 20:33 We will using carob for this recipe and so 20:36 the chocolate because carob is much better 20:39 for you then chocolate. Chocolate has some 20:41 compounds that are exactly good for health. 20:43 Okay. But on the contrary carob is highly 20:46 nutritious. In fact carob is a good source of 20:51 vitamin A, vitamin B1, vitamin B2 even calcium. 20:55 Okay. Let's put all thing that. I know, it was 20:57 lower in sugar than chopped. It is. 20:59 Is that correct? Yes, actually what it just 21:01 naturally sweet and chocolate is naturally 21:04 bitter. Yes. So, when you make something out 21:06 of coco. Yeah. You have to add a lot of 21:09 sugar to. To make portable. Right. 21:11 Something handle it. Right, but this recipe we 21:13 don't have to do that. We can just use this 21:16 small amount of honey because carob is 21:18 naturally sweet. That's good. My children 21:20 like the sprinkle carob powder just right on 21:21 the cereal. Oh! Yeah. You wanna make sure 21:24 that your carob powder doesn't have any 21:25 lumps in this recipe because it doesn't. 21:27 Okay. It's a very, very stiff, delve. Yes. 21:31 And it doesn't mix up something easily. 21:33 So, you don't wanna, yeah. And carob is, 21:37 I think it has about 17 less fat than, than 21:41 chocolate. Oh! Okay, didn't know that. 21:43 So, that's a really feel. Has a lot of good, 21:45 but a nutritional value is you know, you really 21:47 need less sugar and. Right, right. And, it's a 21:49 good source of fiber. So, we've made, 21:52 we've kind of cream. I can see that. Honey in 21:55 our carob. I'm using this happy duty folk. 22:00 You need some muscle for this. Our next 22:02 ingredients is raw almond butter. Oh! Right. 22:05 Almond is also very good for you. So, this, 22:07 this even those Dessert recipe. You know, 22:10 it's not, it's not bad, bad for you when you 22:12 need recommend eating it everyday breakfast 22:14 or something. Absolutely. It's not. 22:17 Right. Almonds are good source of vitamins 22:21 as well. Vitamin E. Yes. 20 to 25 almonds has 22:25 about as much of calcium is a quarter cup milk, 22:27 so, it's. So, that are 20-25 almonds as not much 22:30 calcium. Yes. As a quarter cup milk, 22:33 yes it's really good. So, we say you need to 22:35 drink amount of calcium for strong bones. 22:37 We need always. You eat always, that's good 22:41 thing. Right, and this is ]the good source of the 22:42 healthy fats that make your heart healthy. 22:43 Right, yeah. And I do use raw almond butter 22:46 in this recipe. Umm! Umm! You can 22:48 make your own in a fruit processor or like always 22:50 talking that. Okay. Or you can find it in the 22:52 grocery store. Okay, good. It, you can't needs 22:55 roosted butter, it's just you will end up with 22:57 carob drops, just like a carob balls because 22:59 roosted. Yes. Almond butter is. Different. 23:02 Lot thinner. Yeah. And doesn't quite tasty. 23:04 Yeah, so we add our vanilla there. 23:05 Put some vanilla in. Yeah. Stir that up. Yes. 23:09 And you will see, it's thick. I can see that, 23:11 takes a lot of work there. Yeah. Or it's 23:13 smell. Yeah, doesn't. Oh! Yeah, now then 23:16 we've got a really thick. We're gonna put our 23:19 crispy rice cereals. You want it all once. 23:20 Cereal and yeah. this is, you can know, 23:23 this is not a gluten free cooking show. Yeah. 23:25 this is a gluten free cookie. Oh! Okay, 23:27 that's nice. A nice desert for those stir. 23:30 Or in a gluten free diet as, I mentioned before 23:32 that. Yes. So, this is cooking that, she can 23:35 eat. Absolutely, what try to with this coconut. 23:38 You can. Take a time here. Put it on the plate 23:40 and we will. All of that. Yeah, and what 23:43 we're gonna is pick up cup of teaspoons of this 23:46 and rolling in our hands into bowl. 23:49 And then we will roll. How nice? Yeah, we will 23:50 roll it in the coconut. Good. Don't worry about 23:52 mashing up the crispy rice. Crispy rice. Yeah, 23:55 it's that's way of. So, I'm gonna take a 23:58 little bit and roll it in the hand. Okay. 24:01 Now, you take some, it's a sticky messy. 24:05 Yeah. Oh! Smell is good guys. This is also, 24:08 I can want to dry some. Just turn it over and 24:11 also it's. Umm! Umm! Miles more than next 24:13 I'm gonna make a huge. Don't you. 24:17 Oh! I think, we tried it And then we put 24:22 it over here, nice. And you can serve them 24:25 frozen or. Or just like, just like that. Yeah. 24:28 Chilled or. Yeah. Just room temperature. 24:31 Would you have to put them in the fridge? 24:32 You don't have to. Okay, good. Little better 24:36 that may, that you can see that there are. 24:39 Yeah, I like that. Good. If you don't have, 24:44 if you can't, you really want very finely 24:46 shredded color in it. Yes. If you don't have 24:48 that, you can also put in a blender or a few 24:50 processor and shredded more yourself. Okay, 24:52 good. Because this is a big coconut doesn't 24:53 stake. Good, good. Well, just a moment 24:56 friends and we will be back to show you all 24:57 the final products that we made for you today. 25:02 We hope you've today's program with Jennifer 25:04 White. Now, let's take a moment to review 25:07 note cook recipes. Fresh vegetarian spring 25:10 rolls. You'll need ½ cup of carrots, shredded or 25:12 juliened. 1 cup bean sprouts, drain. 25:15 1 tablespoons of lemon juice. ½ teaspoon onion 25:19 powder dash of garlic powder. 1/8 teaspoons 25:22 of salt. 1 medium avocado. 16 baby lettuce leaves. 25:26 8 green onion and 1 small cucumber, 25:28 cut into strips. 1/4 cup of chopped mint leaves 25:32 which is optional. 8, 8-inch rice spring 25:35 roll wrappers. And 2 cups of hot 25:37 water-approximately. For your Peanut Dipping 25:39 Sauce. You will need ½ cup water. 25:42 1 tablespoons lemon juice. 1/4 cup apple juice. 25:46 2 garlic cloves. 1 teaspoon salt. 25:49 1½ teaspoons onion powder. ½ teaspoons 25:53 sweet paprika. 1/8 tablespoons dried basil. 25:56 1/8 teaspoon garlic powder with a pinch of 25:59 sage. 1 radish, ½ dry roasted peanuts. 26:04 For the gazpacho, you will needs, 2 cloves 26:06 of garlic. 1/4 sweet onion finely chopped. 26:10 4 cups of peeled ripe tomatoes very ripe. 26:13 1 medium cucumber, diced. 1 green or yellow 26:17 bell pepper, finely diced salt to taste. 26:21 And you will garnish did with our ½ cup of olives, 26:24 chopped. 2 tablespoons of minced, fresh, 26:27 parsley leaves. And for our carob balls, 26:30 you'll need 1/4 cup honey. 2 tablespoons carob 26:34 powder. ½ teaspoon vanilla. ½ cup raw almond 26:39 butter. 3/4 cup crispy rice cereal. ½ cup very, 26:45 finely shred coconut. If you would like to 26:48 contact Jennifer White, please call at 3ABN 26:53 at 1-800-752-3226. for more information. 26:58 Now, let's take a look at our 26:59 finish recipes with Jennifer. 27:08 Welcome back friends, we've our wonderful food 27:11 here Jennifer. That's baking or no cook. 27:12 No cook recipes. I like that, fireless cooking. 27:15 That's right, good for the summer, good for 27:17 working with the kids into the kitchen. 27:19 Let's take a look of what we made today. 27:20 Okay, first we made some fresh Vegetarian Spring 27:24 Rolls that made with all the fresh ingredients, 27:26 so it's like a little solid to go. That's right; 27:28 I can wait to try that. And you can dipped 27:30 whatever you like that we made a peanut dipping 27:32 sauce, if you like to dipped it in that. 27:35 Looks good with that. And we made a chunky 27:38 gazpacho, which is classic Spanish soup. 27:43 And pre-desert some yummy carob balls. 27:47 I can know, way to. It's been fun. It has. 27:51 Thank you, so much for coming and for sharing 27:53 your talents with us. We had a good time. 27:55 Okay, Well, friends our time go so fast. 27:58 Every time we do one of these programs, 27:59 but until we see you next time. May God virtually 28:02 bless you and keep you and happy cooking. |
Revised 2014-12-17