If you're interested
in some healthy, tasty,
00:00:01.98\00:00:03.55
nutritious meals,
that it was whole foods.
00:00:03.73\00:00:05.96
This is the program for
you, so let's cook together.
00:00:06.31\00:00:09.41
Hello friends, I wanna
welcome you to let's cook
00:00:42.30\00:00:44.63
together. My name is
Jill Morikone and we've an
00:00:44.83\00:00:47.20
exciting recipes plan
for you today in our program
00:00:47.50\00:00:50.33
here in our kitchen. I've
a special friend here with
00:00:50.46\00:00:53.32
me in the kitchen. A
special guest, her name is
00:00:53.52\00:00:55.35
Bev Cook. Welcome Bev.
Thank you, it's a privilege
00:00:55.49\00:00:58.61
to be here, it's always fun.
It's always fun to work with
00:00:58.69\00:01:01.42
Bev, we work with Bev
little bit. I work with her
00:01:01.56\00:01:03.41
little bit in the
kitchen before and we had really
00:01:03.57\00:01:05.11
good time. We did, we
covered a lot of ground.
00:01:05.17\00:01:07.91
That's right; you know
tell me Bev little bit about
00:01:08.10\00:01:09.93
your ministry. You're
from the Blue Ridge Mountains,
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North Carolina. North
Carolina, close to Lake
00:01:12.66\00:01:14.63
Lure, we've a Lifestyle
Center there and people
00:01:14.85\00:01:17.85
from not only the
United States come when they
00:01:17.90\00:01:20.44
hear about us, but also
from out of the country.
00:01:20.68\00:01:23.41
They come and they
want know. How to live a
00:01:23.84\00:01:26.08
healthier Lifestyle and
they really benefit. Because
00:01:26.24\00:01:30.48
it's a practical
program, they get hands on there
00:01:30.67\00:01:33.43
in the kitchen, they
are making the food. Oh! I
00:01:33.49\00:01:35.80
like that. Yes. Instead
of you having Chefs coming
00:01:36.01\00:01:37.90
and all that doing that.
Exactly! Let see, they get
00:01:38.05\00:01:40.27
to learn how to do is,
then now how to do it at
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home. And we teach them,
how to step their natural
00:01:42.17\00:01:44.49
foods in the kitchen and
giving them the experience
00:01:44.74\00:01:46.25
on different appliances.
Some of these ingredients,
00:01:46.43\00:01:48.98
they have ever been
using on a daily basis. That's
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right. And something
they never heard of so. It's a
00:01:51.31\00:01:52.86
very exciting like a
awakening for our guest.
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Yes. And they're very
equipped to go home and do
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better. That's nice and
Bev tells me. She's got lots of
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stories and experiences,
testimonies. The people
00:02:02.61\00:02:04.96
who would be really help
to benefit. So, hopefully
00:02:05.02\00:02:06.81
we can get one or two,
along to go the program.
00:02:06.97\00:02:09.09
We will certainly try.
That's right. Okay. Now just
00:02:09.19\00:02:11.75
before we get going on
our first recipe. I just
00:02:11.84\00:02:13.67
wanted to ask you, you
were telling besides the
00:02:13.84\00:02:15.60
Lifestyle Center, you go
out and you put the schools
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and what do you do?
Yes, actually there are food
00:02:18.47\00:02:20.91
preparation classes and
we bring in other healthy
00:02:21.10\00:02:24.44
practices as well and
we do a three-day health
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seminar. You know, it
is like Monday, Tuesday,
00:02:27.95\00:02:30.29
Thursday, Tuesday,
Wednesday, Thursday,
00:02:30.60\00:02:32.33
whatever they Church
wants. It usually in a
00:02:32.42\00:02:34.16
Church setting and there
it's divided up in the three
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segments. I do a little
lecture about maybe 20 minutes
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and then we go into
food preparations similar to
00:02:40.66\00:02:42.98
today's show. And then
we show a video clip at the
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end and we give
them different journals,
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references so. They feel
comfortable; we give them
00:02:48.60\00:02:51.06
a Bible scripture also
so. They feel like, what we're
00:02:51.09\00:02:53.62
teaching isn't something
on the French. But it's real
00:02:53.81\00:02:56.28
solid nutrition and health.
That's right, that's right
00:02:56.58\00:02:59.25
and you got a
interdenominational
00:02:59.30\00:03:00.89
Churches, right. We
do. It's not just one
00:03:01.00\00:03:02.41
denomination, you got a
all types. Yeah, we're ever
00:03:02.55\00:03:04.53
we get a listening
here. Right, that's wonderful.
00:03:04.62\00:03:07.50
Churches we've been in
chiropractic clinics. Oh!
00:03:07.53\00:03:10.05
wonderful. So, it's
your favorite, no man in
00:03:10.08\00:03:11.16
cooperation, but it usually
churches. That's exciting.
00:03:11.35\00:03:14.20
Yes. Well, what are
we're cooking today, what's our
00:03:14.27\00:03:15.56
first recipe? Well, the
first recipe is called country
00:03:15.75\00:03:18.53
style gravy, you know
most of the gravies on the
00:03:18.60\00:03:21.10
market, have either chicken
fatter, beef fatter, some
00:03:21.19\00:03:24.39
type of fat in them, but
aren't good for our arteries
00:03:24.42\00:03:27.10
and so we've found one
that there might be a little
00:03:27.41\00:03:30.60
fat in the nuts, but it's
a good fat and the one that
00:03:30.71\00:03:33.31
will help us not hinder
us. That's right, using those
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whole foods. We talked
about. Yes, yes if we use
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foods, vegetables, grain,
seeds and nuts and stay in
00:03:38.35\00:03:40.69
those categories, right,
we are in the safety net and
00:03:40.89\00:03:44.53
that's what I call it in.
Don't live in a fear, having a
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heart attack or
cancer, one of the lowest risk
00:03:47.25\00:03:49.55
categories of having
any, any of those degenerative
00:03:49.63\00:03:52.11
diseases. Well, that's
good I think we all wanna be
00:03:52.14\00:03:53.44
the. We do. Well, let's
move the recipe; you wanna
00:03:53.54\00:03:54.93
read the recipe for us
stay there. Sure, okay for
00:03:55.01\00:03:58.23
the Country
Style Gravy, what we're
00:03:58.26\00:03:59.86
gonna need is 2 c. Water.
00:03:59.98\00:04:01.43
½ c. cashews or
almonds, sea salt to taste
00:04:02.23\00:04:05.42
1 tbsp. onion powder
1/4 tsp. garlic powder
00:04:06.03\00:04:11.05
1 tsp. arrowroot starch
1 tbsp nutritional yeast
00:04:11.72\00:04:16.67
Well, that's pretty easy,
I like that. Really is, you
00:04:17.12\00:04:19.60
can always add any
other seasonings you want
00:04:19.63\00:04:22.53
and if you want a little
different taste. But that's
00:04:22.65\00:04:24.21
a basic recipe and it
turns out very good. Good,
00:04:24.24\00:04:27.34
good show us how to
make it. Okay, we're going to
00:04:27.66\00:04:30.15
use the vita mix, the
vita mix. That's smart. You've
00:04:30.52\00:04:33.14
common use that before,
it actually is like a high
00:04:33.24\00:04:36.17
power blender. Yes. So,
we will start with a water,
00:04:36.40\00:04:39.09
I always like to put the
liquid in first. Because if
00:04:39.17\00:04:42.59
you put the nuts in
first it labors a little bit.
00:04:42.82\00:04:45.05
Yes. Maybe you heard
that. With my blender, it lay
00:04:45.22\00:04:47.74
little bit more. I'm
using ½ cup of cashews as the
00:04:47.77\00:04:52.44
recipe said. If you
don't have cashews, you can
00:04:52.59\00:04:55.25
substitute with
almonds. Okay. Either or. Okay,
00:04:55.40\00:04:57.60
would the taste be
different or not or not. Really,
00:04:57.91\00:04:59.90
because with the other
seasonings override. Okay.
00:05:00.11\00:05:03.02
And then sea salt to
taste, I usually use a teaspoon.
00:05:03.41\00:05:06.66
Alright. If people are
salt restricted, they can cut
00:05:07.38\00:05:09.92
down on that. But usually
it little bit and also Jill we
00:05:10.10\00:05:13.23
do use the Celtic sea
salt. Oh! It has more minerals
00:05:13.38\00:05:16.59
in it, then your regular
table salt and so we just
00:05:16.66\00:05:20.14
use that all the time.
Right, where can you get the
00:05:20.26\00:05:22.32
Celtic sea salt? You can
find it around the website,
00:05:22.55\00:05:25.56
most health stores have
it. If they don't, they can
00:05:25.84\00:05:27.75
usually get it. Okay. A
Celtic sea salt. Okay. Okay,
00:05:27.92\00:05:30.55
in addition to that I
put at the tablespoon of
00:05:30.58\00:05:32.91
onion powder, put that
in. now, one forth teaspoon
00:05:33.03\00:05:37.76
of garlic powder and you
can always use a slice of
00:05:37.86\00:05:41.29
onion or clove of
garlic. That's good, yes. Either
00:05:41.42\00:05:44.61
one. Absolutely, that
will give you a lot of flavor
00:05:44.64\00:05:46.36
there. Right, and also
a tablespoon of arrowroot
00:05:46.46\00:05:49.52
powder, I don't know
how many of our viewers
00:05:49.72\00:05:51.52
have use that or heard of
that. But it's a healthy corn
00:05:51.55\00:05:54.46
starch. That's right, I
was gonna say, it's similar to
00:05:54.67\00:05:56.73
corn starch things like
okay. Okay. Okay. And then
00:05:56.90\00:05:59.37
this is the nutritional
yeast, now this is inactive
00:05:59.63\00:06:02.55
yeast. That doesn't make
your blood rise. Okay. It
00:06:02.69\00:06:05.49
does give a lot of taste.
Right. In fact we use that
00:06:05.52\00:06:08.84
at our home and plays
of parmesan cheese. Yes,
00:06:08.97\00:06:13.50
absolutely. We just keep
it on the table and shake it
00:06:13.53\00:06:14.77
on different things
and it's loaded with your B
00:06:14.80\00:06:16.96
vitamins and it has
B12 in it. Good, okay.
00:06:17.13\00:06:19.64
You know, B12 is
something the people have hard
00:06:20.08\00:06:22.00
time getting. Yes.
We've been told. Especially,
00:06:22.17\00:06:24.70
if your not eating the
meat products. Isn't that true?
00:06:24.73\00:06:26.66
It's harder to get. Yes
it is, but even if you eat a
00:06:26.70\00:06:29.57
meat. You're getting it
secondhand, which is quite
00:06:29.71\00:06:32.07
as good. Oh! Really, okay.
Well, let's just blend this
00:06:32.10\00:06:35.02
up together. I'm
gonna start on low, when the
00:06:35.05\00:06:37.47
vita mix it and move
it up to higher speed.
00:06:37.55\00:06:39.66
Okay. Okay, here we go.
00:06:40.28\00:06:41.28
Jill actually the
recipe says 2 to 3 minutes with
00:07:13.26\00:07:15.52
that's on your
regular blinder. Okay. In the
00:07:15.61\00:07:18.30
vita mix you don't
need to go quite that
00:07:18.33\00:07:20.30
long. Right. Maybe 1-2
minutes. Right, okay and
00:07:20.41\00:07:22.45
the point is to it, to the
nuts are smooth, is that the
00:07:22.53\00:07:24.44
principles. Right and.
Right. And if you just starting
00:07:24.47\00:07:26.72
out with just, you can
put on low and listen if you
00:07:26.86\00:07:29.83
hear any nuts in there.
If they're clicking around,
00:07:29.86\00:07:33.18
I don't hear any
clicking around. Good.
00:07:34.14\00:07:36.22
So, let's just a little
bit. Yeah and that's real good,
00:07:36.44\00:07:38.55
I never knew that.
So now will just pour
00:07:38.81\00:07:41.37
this into a pan on the
stove. Okay. And then thicken
00:07:41.40\00:07:45.21
it and that will
thicken very nicely. Very good.
00:07:45.24\00:07:48.29
Here we go, okay. Oh!
it's smells good, put the
00:07:50.20\00:07:58.53
onion there. Yeah, I will
use the wire whip that just
00:07:58.56\00:08:01.74
enough. Yes. And then
just about a minute. Right.
00:08:02.02\00:08:06.23
Or two it will be thick.
Yeah, that's good. And we're
00:08:06.38\00:08:09.52
going to use this in our
next recipe. Yeah. But there is
00:08:09.55\00:08:12.83
numerous things, you
can use this gravy form. You
00:08:12.98\00:08:15.39
can use it, like the
Shepherd's pie, which we're
00:08:15.44\00:08:17.79
going to do. You're
gonna put on a bake potato. Oh!
00:08:17.88\00:08:21.00
Yeah, that's was the
really good. I would like that.
00:08:21.51\00:08:23.05
I think any place, where
you would use the regular
00:08:23.44\00:08:25.11
gravy. This is the
white gravy. Yes. That you
00:08:25.48\00:08:27.43
certainly could use
this. Oh! Yeah. And you know
00:08:27.68\00:08:30.74
another little hand;
you could take your nuts and
00:08:30.81\00:08:32.91
brown them on the stove
first Kind a toast the, toast
00:08:33.19\00:08:36.15
them and then when you
put them in here; it will
00:08:36.27\00:08:38.43
give you gravy a browner
look. Yeah, does it make,
00:08:38.60\00:08:41.66
give nutty flavor or not
like that. It does a little bit.
00:08:41.69\00:08:44.00
It does. A little bit.
Oh! Good, yeah that's sounds
00:08:44.03\00:08:47.01
real good. We've had
people just really rave about
00:08:47.11\00:08:49.42
this gravy. Yes, yes. You
know, I guess, it's a little
00:08:49.45\00:08:51.84
bit hard to find the
healthy gravy. Absolutely! And
00:08:51.88\00:08:54.99
it didn't really take too
much time to make. Oh! No,
00:08:55.02\00:08:56.67
that was amazing I like
that, oh! Yeah. I do too.
00:08:56.70\00:08:59.26
Absolutely, what type of
people, when they come to
00:08:59.29\00:09:02.06
your Lifestyle Center
there? Do they, what type of
00:09:02.09\00:09:04.78
diseases do normally
have and, Well, all the real
00:09:04.96\00:09:08.03
common ones. We've a
lot of people coming with
00:09:08.17\00:09:10.39
cancers of all
different kinds. Right. A lot of
00:09:10.58\00:09:13.92
diabetics, most everyone
has high blood pressure,
00:09:14.05\00:09:16.67
they comes there, okay
and then we've people with
00:09:16.70\00:09:19.48
lupus. Yeah. Chronic
fatigue syndrome. Yes.
00:09:20.27\00:09:23.34
Just generally feeling
below par, you know and
00:09:24.17\00:09:28.17
when we find out what
they've eaten, that usually
00:09:28.56\00:09:31.42
is the culprit and it's
not because they intentionally
00:09:31.57\00:09:34.84
pick bad foods to
eat, they just didn't know,
00:09:35.33\00:09:37.74
Absolutely! They
didn't know and so this is a
00:09:38.08\00:09:40.83
really a great ministry,
absolutely, for us as well as
00:09:41.03\00:09:44.57
for them! And you would
tell me about, that were
00:09:44.88\00:09:47.08
the diabetics. You have
phenomenal results. We do,
00:09:47.11\00:09:49.85
the people that come
there. Once they get off of
00:09:50.42\00:09:53.22
high fat foods and
that seems to also be a real
00:09:53.35\00:09:55.84
aggravate, yes, to diabetes.
Okay. Once they get off
00:09:56.10\00:09:59.07
of those, then they blood
things out and the cell is
00:09:59.27\00:10:04.06
available to receive
insulin that they're pancreas
00:10:04.32\00:10:06.72
can't make. So, by the
end of the week if they
00:10:06.92\00:10:10.45
continue taking the same
amount of insulin as when
00:10:10.70\00:10:12.99
they first arrived,
okay, their blood sugar usually
00:10:13.16\00:10:15.37
starting to fall to low at
night, Are you serious, quite
00:10:15.60\00:10:18.89
it's amazing? It's just
surprising. Right! So, they're
00:10:18.92\00:10:20.78
monitoring themselves
with their little finger
00:10:20.97\00:10:23.19
prick to find out the
level of sugar in their
00:10:23.44\00:10:25.90
blood, right, and they are
able to start cutting back,
00:10:25.99\00:10:28.20
even at first week. Right,
right, many of the, that's
00:10:28.23\00:10:30.71
amazing. And for sure the
people it's stay there two
00:10:30.74\00:10:31.92
weeks too. Right,
right. It's very common to have
00:10:32.00\00:10:36.32
what's called the
detox day or two when there
00:10:36.56\00:10:38.85
people first arrive. You
know, physically. And I tell
00:10:38.91\00:10:41.87
them that during
orientation that you might start
00:10:41.90\00:10:44.05
feeling worse. Right.
Before you start feeling better.
00:10:44.12\00:10:46.98
Right, well hopes you
know that I had time I
00:10:47.09\00:10:48.59
prepares you, otherwise
you think. What's wrong
00:10:48.69\00:10:50.03
with me, I'm eating
healthy, I'm not feeling good,
00:10:50.12\00:10:51.88
it's not a good thing.
Exactly and the Lord is
00:10:51.95\00:10:53.23
actually starting to
heal itself, right, you know,
00:10:53.55\00:10:55.80
cleans itself. Right.
And lots of those toxins are
00:10:56.01\00:10:58.30
circulating through
the blood stream. That will
00:10:58.51\00:11:00.65
make their way up to
the brain and they might get
00:11:00.69\00:11:02.57
headaches, right, nausea,
fluid like symptoms, right,
00:11:02.70\00:11:06.28
sleepiness, okay, and all
types of things. But, they
00:11:06.89\00:11:09.45
have been warned to had
so. They know that it's a
00:11:09.48\00:11:11.56
good thing. And they
work through it , then they
00:11:11.70\00:11:13.54
feel better. They do,
they do. That's important part,
00:11:13.83\00:11:14.94
well let's get going. It's
almost ready to boil. It is.
00:11:15.15\00:11:17.51
But we retained the boil,
okay we're gonna go to our
00:11:17.54\00:11:19.15
next recipe. Sounds good
to me. For Shepherd's pie.
00:11:19.31\00:11:21.59
Okay. Sounds good,
let's read that recipe for the
00:11:21.75\00:11:23.53
Shepherd's pie. I
love Shepherd's pie.
00:11:23.79\00:11:25.34
You will need, 8 med. Potatoes
00:11:26.77\00:11:28.52
3 c. carrots 1 c. onion
00:11:29.06\00:11:32.10
½ tsp. thyme 3 tbsp. fresh basil
00:11:32.76\00:11:37.00
3 c. corn kernels
(optional) 1 c. green beans
00:11:37.59\00:11:42.62
You also need 1
cup. Celery. 1 c. peas,
00:11:43.36\00:11:46.80
sea salt to
taste. ½ tsp. marjoram
00:11:47.33\00:11:50.99
Will you know Bev, I
love Shepherd's pie. I have
00:11:53.67\00:11:55.24
good memories in my
grandma's, she was cooking,
00:11:55.33\00:11:56.84
as I was a little girl growing
up. Yes. But this is like
00:11:57.17\00:11:59.54
as, healthy alternative.
We are using whole fruits.
00:11:59.63\00:12:01.68
Exactly, it feels just
way the Lord created them.
00:12:01.85\00:12:04.66
We just heated them a
little, this recipe and we
00:12:04.98\00:12:07.33
will do a little mixing
and processing and put some
00:12:07.41\00:12:09.43
seasonings in and then
they get. We will ready.
00:12:09.53\00:12:11.91
Good, yeah let see how
to make it. Okay, well we
00:12:12.18\00:12:15.07
have already to boil
the potatoes and the carrots
00:12:15.10\00:12:19.22
and the onions. Okay. I
had them, I like the recipes
00:12:19.41\00:12:21.62
says in two separate
pots half and half. Okay. And
00:12:21.77\00:12:24.33
then I drain the water off
little both and I retained to
00:12:24.38\00:12:27.48
half of the potatoes
here to mash at the very
00:12:27.61\00:12:29.83
end, okay, and the other
half of the potatoes. We've
00:12:30.06\00:12:32.53
in this bowl. And
onions and all the other
00:12:32.56\00:12:34.49
vegetables. Okay. The
peas, the corn, the carrots,
00:12:34.63\00:12:36.80
they're all in this bowl
and I'm going to pour or at
00:12:37.07\00:12:39.81
least. I'm going to
spoon these into the casserole,
00:12:39.84\00:12:43.05
okay. Okay, good.
Okay. Good, good. This is, is
00:12:43.08\00:12:44.74
going to be our final
dish that we will bake. Yes,
00:12:44.84\00:12:49.31
oh! It looks good. I
love vegetables. Do you? Yes.
00:12:49.39\00:12:52.12
You know, if you have
your garden and this could
00:12:52.35\00:12:54.18
be organic. Yes. You
would really head the game.
00:12:54.23\00:12:57.13
This is true. Yeah.
Don't you do a garden? We do.
00:12:57.36\00:13:00.03
Yeah. We've garden, we
just put on in our green
00:13:00.41\00:13:02.99
beans and we go
tomatoes out and not so.
00:13:03.22\00:13:05.07
It's Tammy years. It's a
wonderful. And I'm seeing
00:13:05.42\00:13:07.17
gardens everywhere.
That's right. We like a
00:13:07.41\00:13:11.03
lot of greens at our
house. Okay. This is recipe
00:13:11.06\00:13:12.90
doesn't have a lot of
greens, but we will be
00:13:13.09\00:13:14.77
doing some. Okay, cool.
Yes this. Your spinach and
00:13:14.99\00:13:17.77
colors and that type of
thing! Kyle, some things
00:13:17.90\00:13:21.22
people don't eat a whole
lot of, yes, and I don't if
00:13:21.43\00:13:24.83
you knew about the
chlorophyll in the greens is
00:13:24.96\00:13:27.27
very close in molecular
structure to our blood, so
00:13:27.60\00:13:31.52
it's almost like having
the blood transfusion. Well,
00:13:31.62\00:13:35.28
let's pretty new. Not
exactly, but you know what
00:13:35.36\00:13:37.34
I mean. That's right, well
it gives you a lot of health
00:13:37.44\00:13:40.07
benefits. I can see that.
It does. It's very similar to
00:13:40.35\00:13:42.78
the blood. And when
you look outside, like the
00:13:42.81\00:13:45.35
main color out there is
green. Yes. So, I think the
00:13:45.50\00:13:48.35
Lord is trying to get a
point across that eat greens.
00:13:48.50\00:13:51.20
That's right, that's right,
eat green for it's rest color
00:13:51.23\00:13:52.61
too. Drink or
something. Do I'm mean hold with
00:13:52.64\00:13:54.86
there for you, would
that be easier, that being
00:13:54.89\00:13:56.24
helpful, right just down
here. Here we go. Just take
00:13:56.27\00:13:59.27
it out here, okay
that's all our vegetables.
00:13:59.30\00:14:02.35
That have been cooked and
their tender, but there is
00:14:02.46\00:14:05.22
no seasonings in them
right now. Okay. We're
00:14:05.31\00:14:07.30
gonna do that right
now. Good, I'll set that over
00:14:07.33\00:14:10.09
here. Okay, so I'm
gonna put half a teaspoon of
00:14:10.12\00:14:12.91
thyme in here and these
are dry, if you use fresh
00:14:13.07\00:14:16.43
herbs then you can use
three times as much . But
00:14:17.41\00:14:19.72
these are more concentrated.
Okay. So, we cut it by
00:14:19.94\00:14:22.89
a third, if the recipe
says fresh. Okay, well they
00:14:23.02\00:14:26.34
help. And then three
table spoons of Basil, actually
00:14:26.50\00:14:31.44
this is only one table
spoon, it be tablespoons
00:14:31.68\00:14:34.31
for those fresh. If you
using the fresh, right you
00:14:34.34\00:14:35.55
not using fresh. Exactly.
Exactly. This three time
00:14:35.59\00:14:38.08
recipe. Alright, and
also we're going to use a half
00:14:38.21\00:14:40.64
a teaspoon of marjoram.
Make, I will mix this all in,
00:14:40.67\00:14:44.04
ops. If you can get a
lot. There you go, there kind
00:14:44.78\00:14:47.49
of stock. And also our
teaspoon, it says to taste
00:14:47.52\00:14:50.86
on the sea salt and I
use a teaspoon. And this your
00:14:50.93\00:14:53.70
Celtic sea salt. It is.
Good, alright. So, we will just
00:14:53.85\00:14:56.85
mix all those herbs in
here together really good.
00:14:56.96\00:14:59.49
Good, it smells
good. Can you smell them?
00:14:59.61\00:15:02.10
Absolutely, yeah. You
know, the Lord even given
00:15:02.25\00:15:04.27
us to herbs. That's right.
So, it's not like we have to
00:15:04.30\00:15:07.28
go and create something
ourselves, this is true and
00:15:07.32\00:15:12.23
also if you have very
colorful dish. Yes. You can
00:15:12.26\00:15:15.06
be assured there is lot
of antioxidants in it. Yes.
00:15:15.11\00:15:18.50
Lot of minerals in it.
That's right. And it's a
00:15:18.59\00:15:20.60
real pleasure to eat,
knowing that you're going
00:15:20.83\00:15:22.99
feel good afterwards.
That's right. So. That's
00:15:23.26\00:15:25.53
right. Now, we're going
to put the, the gravy in.
00:15:25.56\00:15:28.36
The gravy in action.
I'm going for the potatoes.
00:15:28.67\00:15:30.35
I'm watching that.
That's okay, that's coming.
00:15:30.38\00:15:31.75
This is the gravy that
we just melt. Right. Right.
00:15:31.87\00:15:33.97
It's the Country Style
Gravy, so we just going to
00:15:34.00\00:15:36.42
pour that in. And it's
all nice and thick and hot.
00:15:36.45\00:15:39.58
Yes, yes it's very good
and that adds a lot of taste
00:15:39.79\00:15:44.72
to the dish. Yes. And
we will just mix that up in
00:15:44.88\00:15:47.29
there little bit. Good.
And then what we're gonna
00:15:47.41\00:15:50.43
do. Oh! It looks good.
What we're gonna do is,
00:15:50.46\00:15:52.58
makes some mash
potatoes in the fast way. Oh!
00:15:53.18\00:15:55.69
Okay. So, we will leave that
there for the time being and
00:15:56.76\00:15:59.96
I'm going to use the
food processor. Okay. Right
00:16:00.14\00:16:02.65
here and we're going to
put our potatoes from here
00:16:02.68\00:16:05.51
into here. I think, I
will use this to, can you hold
00:16:05.85\00:16:07.96
the bowl. Yeah. Then
we go, want to have them
00:16:07.99\00:16:10.22
over everywhere. It's
still kind of, amen, it make a
00:16:10.25\00:16:14.54
mess in the kitchen.
So, do I but you know, it's
00:16:14.57\00:16:17.58
worth it. Obviously, you
feel better because you're
00:16:17.61\00:16:18.75
professional. You know
dear, when I cook these
00:16:18.94\00:16:22.39
potatoes Jill, I kept out
the water, okay, in case I
00:16:22.60\00:16:26.12
needed and so most
people add milk or cream or
00:16:26.37\00:16:28.50
something. Yes. Or else,
we're just gonna add little
00:16:28.74\00:16:30.53
water. If we needed
so I'm turning on this.
00:16:30.83\00:16:33.96
Now, take a look at it.
We probably will need just
00:16:37.81\00:16:40.39
a little bit of water.
Okay. So, we can, I guess you
00:16:40.46\00:16:44.41
would say cream them.
Now, this is kind a sealed.
00:16:44.44\00:16:46.71
A little bit, as because
it's was hot, when I put it in
00:16:47.19\00:16:49.63
there. Oh! Okay, oh!
Okay. I was gonna ask you
00:16:49.66\00:16:52.02
about, that's good,
because it has a cute little
00:16:52.16\00:16:53.94
vacuum pack sealer. We
will be showing that later.
00:16:54.19\00:16:58.03
Now, it's screaming up
really good. Now, I wanna
00:17:00.24\00:17:03.60
season them, just a
little bit, but not with your
00:17:03.92\00:17:05.85
typical seasoning.
Okay. I'm going to put some
00:17:05.97\00:17:08.86
nutritional yeast in
here and just not too much
00:17:09.20\00:17:13.37
maybe a tablespoon or
two. Okay, now this is what
00:17:13.40\00:17:16.64
you say kind of get
parmesan cheese type of thing.
00:17:16.85\00:17:19.10
Exactly, it will give
your, it will give you. Good,
00:17:19.13\00:17:21.61
oh! It smells good. I
love potatoes, you like
00:17:22.32\00:17:24.01
potatoes, any kind of
potatoes. And you know
00:17:24.04\00:17:25.47
potatoes are the big
enemy, everyone as made
00:17:25.88\00:17:27.67
amount to be. Yes. You
know, I read that there is
00:17:27.70\00:17:29.98
about 125 calories. If
you're counting calories in
00:17:30.01\00:17:33.79
potatoes and so that's
not. That's not lot of wrong.
00:17:34.16\00:17:36.94
No, no it's where
people put on it. Right, right.
00:17:36.97\00:17:39.95
Now, we put flaxseed
oil on top of it. Oh! Fun.
00:17:39.98\00:17:43.71
Now, there is oil out in
the market, which is an oil
00:17:43.92\00:17:46.73
blend. Okay. And it's
called Udo's oil and flax seeds,
00:17:47.06\00:17:50.32
sesame seed and sun
flower seed oil. So, it's make
00:17:50.42\00:17:54.10
it them all. It is in
this. Yes, well that's neat.
00:17:54.13\00:17:56.98
And we put about a
teaspoon, which is a third
00:17:57.13\00:17:58.93
of a tablespoon. Right.
Of the Celtic sea salt. Okay.
00:17:58.96\00:18:01.90
Oh! Yeah and we will
blend that together put it on
00:18:02.39\00:18:04.25
top on our dish will
be done. That's alright.
00:18:04.28\00:18:05.27
There we go. I think,
it's going to be okay. Okay.
00:18:06.72\00:18:16.64
This one makes all that
up there together real well.
00:18:17.38\00:18:20.17
Sometimes you can pause
this and it helps makes it
00:18:21.89\00:18:23.80
a little bit easier and even
if it's a little chunky it's
00:18:23.91\00:18:27.70
real thick. Good. Looks
good. Oh! That's looks real
00:18:31.28\00:18:32.48
good. Okay, let's just
put that in there, you know I
00:18:32.51\00:18:36.11
do have to remove
the blade. Yes. Okay,
00:18:36.31\00:18:41.65
I will set that over here
and then we will just pour
00:18:41.97\00:18:44.50
this all over at the top
and then our last step, after
00:18:44.58\00:18:47.89
this is on top. That's
why you should do this. Okay.
00:18:48.04\00:18:50.76
I am sure if I am, do
we spread it like that as I
00:18:50.79\00:18:53.17
look good, it's good to
me, I will do it. I will do it
00:18:53.20\00:18:56.94
and then after this.
You just bake it. Okay, what
00:18:57.69\00:19:01.11
temperature. About 350.
But how long? About 30, 45
00:19:01.19\00:19:05.75
minutes. Alright! And it
sits right on the recipe.
00:19:05.92\00:19:08.19
Okay, 30, 45 minutes
good. And if you want, you
00:19:08.47\00:19:12.58
can put a little bit of
paprika on top. It's nice
00:19:12.70\00:19:15.85
color. Yes. That's
right. It's so like a little
00:19:16.05\00:19:18.62
garnish. That's right
and for our friends at home.
00:19:18.88\00:19:22.65
If you're interesting
the way of getting in touch
00:19:22.79\00:19:24.58
with Bev Cook, wanna
you know chef. Get to know
00:19:24.64\00:19:27.42
you better; want to
find out about the Lifestyle
00:19:27.65\00:19:29.66
Center, get the address
whatever. At the end of the
00:19:29.77\00:19:32.74
program, we will give
you an address, where you
00:19:32.85\00:19:34.79
can contact 3abn and
then we will be happy to get
00:19:34.87\00:19:37.47
you in touch with Bev
so good. Oh! That looks
00:19:37.52\00:19:40.38
good. Basically it.
Yeah, well let's go to our last
00:19:40.41\00:19:42.94
recipe. We will make,
you know Rainbow Salad.
00:19:42.97\00:19:44.85
We're and that's a lot
of fun. Yeah, and you wanna
00:19:45.18\00:19:47.15
read that recipe for
us. I will be happy to.
00:19:47.31\00:19:49.27
½ beet. 1
zucchini 1 yellow pepper
00:19:50.79\00:19:55.95
1 pumpkin or acorn
squash 2 carrots. ½ broccoli
00:19:56.76\00:20:03.00
Also ½ red cabbage 1
small can green olives,
00:20:05.14\00:20:13.19
chopped or you can
slice them, if you want.
00:20:13.22\00:20:15.11
Well, this looks good
here Bev, all this veggies.
00:20:17.77\00:20:19.36
Yes, when you have
rainbow of color there.
00:20:19.76\00:20:21.83
We want those inside of
us. That's right. So, we're
00:20:21.96\00:20:24.15
going to grind these one
by one and we will find in
00:20:24.18\00:20:26.81
the food processor and
we're using a blade here
00:20:26.98\00:20:29.44
called the s-blade. Okay.
And I'm gonna take the 1/4
00:20:29.58\00:20:33.29
of the beet, put it in
there. We did. And we're
00:20:33.51\00:20:36.07
grind it, the final with
that it. I found that when
00:20:36.31\00:20:45.75
people eat fine. Finally
chopped vegetables, they can
00:20:46.00\00:20:49.89
eat more of them and
they taste better too. Oh!
00:20:50.07\00:20:53.42
That's good, instead of,
like sitting on and eating
00:20:53.87\00:20:55.58
the whole bean. That
doesn't sound to appetizing.
00:20:55.71\00:20:57.56
No, same with the whole
acorn squash or whatever.
00:20:57.70\00:21:00.76
Right, yeah that
doesn't sound too good. And you
00:21:00.98\00:21:03.36
might notice that this
is a raw recipe. So, you are
00:21:03.66\00:21:06.29
getting all the live
enzymes as well. Yes. So. That's
00:21:06.37\00:21:10.00
very good. We're going
to move from the recipe,
00:21:10.14\00:21:12.65
not the recipe but the
beet, to the zucchini now. Oh!
00:21:13.17\00:21:15.63
Okay. So, we wanna
contrast a colors, that's
00:21:15.75\00:21:18.29
kind of the whole flock
behind it. Right, right.
00:21:18.96\00:21:21.13
And so we will have a
Rainbow, when we're all.
00:21:21.16\00:21:23.14
And you wipe that out,
so you don't have the color
00:21:23.34\00:21:25.13
from the beet and zucchini.
Exactly. Okay. Exactly.
00:21:25.43\00:21:28.04
Do you wanna, how
much of this zucchini here?
00:21:28.08\00:21:29.65
Why don't we do the whole
thing just cut it in thirds
00:21:30.59\00:21:32.49
and we will put right
and here. Here we go. And we
00:21:33.24\00:21:35.38
will do the same thing to
it that we did to the beet.
00:21:35.41\00:21:37.58
Good. Doesn't it
really doesn't take long. Yes,
00:21:37.95\00:21:46.98
okay, yeah and Beth
told me that, even people who
00:21:47.85\00:21:51.60
don't like vegetables
start to like this. They do.
00:21:52.02\00:21:56.14
It's pretty good. It
depends on the way they're
00:21:56.17\00:21:57.64
prepared and of course,
this is gonna be one big raw
00:21:57.82\00:22:00.84
salad. When we're done,
but there as people usually
00:22:00.96\00:22:03.68
have real healthy and
tasty solid dressing to go on it
00:22:03.77\00:22:07.47
too. Right, right,
what's our next one? I'll get
00:22:07.59\00:22:09.94
ready here. Our next on
is the acorn squash; it's
00:22:09.97\00:22:12.80
the light, light one
right there. Okay. You can use
00:22:12.84\00:22:16.32
a pumpkins squash, if
you want or acorn squash.
00:22:16.35\00:22:18.89
Okay. You just why you
get us type of oranges,
00:22:19.05\00:22:21.84
oranges color. Do you
want this one this one, oh!
00:22:22.28\00:22:24.47
This is the same. That is
the same, I just. Peeled one
00:22:24.64\00:22:27.80
the unpeeled. The unpeeled,
the peel was the little
00:22:27.83\00:22:31.06
bit hard. This is
peeled, so we use this. Oh! You
00:22:31.09\00:22:34.06
want the peeled one,
okay. Yes please. Sorry.
00:22:34.09\00:22:35.64
The peeling is little
bit hard to digest, so we can
00:22:36.89\00:22:39.13
use all that. All that,
okay there you go. These are
00:22:39.21\00:22:42.91
the things, you can,
you eat the peel. But acorn
00:22:42.94\00:22:44.91
squash. Yes. Almost, it
was cook. Okay, good. Oh!
00:22:45.04\00:22:55.34
large piece in there, but
we will just set ourselves.
00:22:55.76\00:22:59.08
Okay, sounds good. We
will make sure everything
00:22:59.11\00:23:00.73
is very small. Yes, you
know all those pieces like
00:23:00.89\00:23:03.36
that. Yeah and
which one you want next.
00:23:03.51\00:23:06.68
The carrots. Oh! Good.
We will have, maybe half
00:23:07.53\00:23:10.43
of those. Half of those
okay, I will get them right
00:23:10.46\00:23:12.24
in here. And so we will
build in our rainbow. I love
00:23:12.70\00:23:15.28
vegetables, oh, it
look Keith you can see from
00:23:15.58\00:23:17.13
beside of the bowl. I
can start to see them, good.
00:23:17.31\00:23:21.10
When we bring this out
at the Lifestyle Center,
00:23:21.30\00:23:23.25
people run for the
cameras. Yes, likes how
00:23:23.99\00:23:26.20
I'm so pretty. They do,
they want realize and then
00:23:26.23\00:23:28.56
when your start
comparing at to the dark grounds
00:23:28.69\00:23:32.09
and lights of the
typical diet. This is just now
00:23:32.12\00:23:34.58
comparison. Yes, we've
better hurry here. We're
00:23:34.61\00:23:37.85
run in our times, okay.
Oh! We will go as long as
00:23:37.88\00:23:40.45
we can. Okay. And next
when after that will be the
00:23:40.65\00:23:42.42
broccoli. Alright. Okay,
how about to the broccoli,
00:23:42.73\00:23:50.16
do you want? Maybe
you just that one large.
00:23:50.34\00:23:52.88
This one. Yes. Okay.
We will put this on. Yeah,
00:23:52.91\00:23:55.51
do you cut of the stem or
not you keep that. No, the
00:23:56.02\00:23:58.11
stem, we can just put in
there. Okay, that's apart.
00:23:58.33\00:24:00.32
Good. You see how
pretty and strong that is
00:24:01.01\00:24:03.41
already. Oh! Yeah,
absolutely. And you don't
00:24:03.84\00:24:06.88
usually eat all this at
once, not the normal person,
00:24:07.20\00:24:10.52
doesn't do that. I think
I'm gonna cut that down just
00:24:10.68\00:24:12.51
in half. Right, a
piece, that's what are I'm
00:24:12.65\00:24:13.87
thinking. I'm thinking
half so we can get it. A help
00:24:13.90\00:24:15.26
can work there. There
we go. Yeah, there we go.
00:24:15.29\00:24:19.52
What's next? After the
broccoli, would be actually
00:24:20.66\00:24:23.84
the red cabbage.
That's very good. Good. Oh!
00:24:23.87\00:24:32.84
We have the green.
There we go, take out that one
00:24:34.44\00:24:36.89
big piece. Oh! Okay.
Good, that's look good.
00:24:37.11\00:24:40.76
And that even smells
good, you cannot realize,
00:24:41.71\00:24:44.57
all good this things. Now
on TV. Yeah, that's right.
00:24:45.14\00:24:47.79
This is after time at
home. That's right. And so there
00:24:47.82\00:24:51.46
we go. I think we got
time to red cabbage and that's
00:24:51.49\00:24:54.55
it, okay. So, let's just
we got them. Took that in,
00:24:54.58\00:24:56.12
we're doing real fast.
Just about fill our bowl.
00:24:56.48\00:24:58.42
That's right. There
we go, oh! Ready. Good.
00:24:58.61\00:25:07.48
And they can garnish,
with whatever they want.
00:25:07.59\00:25:09.69
Yes. Always, sometime
I put slice avocado one
00:25:09.76\00:25:13.98
there. Oh! That's sounds
real good. You had sliced
00:25:14.01\00:25:16.67
tomatoes, is here
too. You can even put them
00:25:16.70\00:25:18.21
around the edge at the
top. You could, you could
00:25:18.24\00:25:20.41
and we do. In fact you
don't have to use these
00:25:20.54\00:25:23.04
vegetables. You use
whatever you want. Right,
00:25:24.06\00:25:25.54
good, well that's
exciting. Well, friends if you
00:25:25.67\00:25:27.93
would like to get in
touch with Bev. Here is the
00:25:27.99\00:25:30.01
information and the
recipes that you would need.
00:25:30.16\00:25:31.79
We hope you have
enjoyed today's program with
00:25:34.56\00:25:36.20
Bev cook. Now, let's
take a moment to review
00:25:36.41\00:25:38.64
our lunch recipes.
The Shepherd's Pie.
00:25:38.67\00:25:41.27
8 med. Potatoes. 3
c. carrots. 1 c. onion.
00:25:41.51\00:25:45.89
½ tsp. thyme. 3
tbsp. fresh basil.
00:25:46.13\00:25:50.39
3 c. corn kernels
(optional) 1 c. green beans
00:25:50.74\00:25:54.68
1 cup. Celery 1 c.
peas, sea salt to taste
00:25:55.05\00:25:59.00
½ tsp. marjoram For
our Country Style Gravy.
00:25:59.30\00:26:03.06
2 c. Water. ½ c.
cashews or almonds
00:26:03.24\00:26:06.64
3 tbsp. whole
flour 2tbsp. olive oil
00:26:07.96\00:26:11.88
(omit oil if using
nuts) sea salt to taste
00:26:12.74\00:26:15.07
1 tbsp. onion powder
1/4 tsp. garlic powder
00:26:15.34\00:26:18.95
1 tsp. arrowroot starch
1 tbsp nutritional yeast
00:26:19.26\00:26:23.81
For our Rainbow
Salad. We've ½ beet
00:26:24.34\00:26:27.12
1 zucchini 1 yellow pepper
00:26:27.60\00:26:29.87
2 carrots 1
pumpkin or acorn squash
00:26:30.28\00:26:33.24
½ broccoli ½ red cabbage
00:26:33.97\00:26:36.29
1 can green olives.
If you would like to
00:26:37.02\00:26:39.68
contact Bev
Cook, please call 3ABN
00:26:40.00\00:26:42.82
1-800-752-3226, for
information or you can write
00:26:42.90\00:26:47.95
3ABN Po Box 220
West Frankfort, IL 62896,
00:26:48.16\00:26:55.06
number again is
1-800-752-3226. Now,
00:26:55.24\00:27:00.05
let's take a look at our
finished recipes with Bev.
00:27:00.08\00:27:02.87
Well, Bev looks at all
this good food. Yes we made
00:27:07.45\00:27:10.22
quite of bit in a
short period of time.
00:27:10.43\00:27:12.11
That's right and let's
look what we made today.
00:27:12.14\00:27:14.16
Okay. First we've our
Gravy. Yes and remember,
00:27:14.23\00:27:17.72
you can brown your
nuts. If you wanna brown
00:27:17.93\00:27:19.65
gravy give a little
different taste. Very nice, next
00:27:20.00\00:27:22.55
we have our Shepherd's
Pie and you could put a
00:27:22.69\00:27:26.12
whole wheat crust on
that and instead of potatoes.
00:27:26.30\00:27:27.98
That's right. If you
want it. That's right and then
00:27:28.01\00:27:30.14
our last is our Rainbow
Salad. Yes, and you just
00:27:30.18\00:27:33.10
wanna remember to
contrast the colors very
00:27:33.15\00:27:35.27
radically. Yes, you can
see and there are the layers.
00:27:35.44\00:27:38.12
Oh! Look at that, that's
beautiful. Yes, and I have
00:27:38.34\00:27:40.94
put cauliflower on the
top which gives that there are
00:27:41.19\00:27:43.06
white topping and then
you could slice up green
00:27:43.29\00:27:46.04
avocados. Good. And
remember to have a good
00:27:46.24\00:27:49.07
dressing to go with the
layered salad. Well, thanks
00:27:49.19\00:27:51.86
for coming Bev, we've
had a good time in the
00:27:51.93\00:27:53.51
kitchen. We did, I
love being here, thank you.
00:27:53.63\00:27:55.73
That's right, well friends
our time is all gone and go
00:27:55.76\00:27:57.84
so quickly. Until we
see you next time, may God
00:27:58.09\00:28:00.64
bless you and keep
you and happy cooking.
00:28:00.83\00:28:02.76