Participants: Jill Morikone (Host), Bev Cook
Series Code: LCT
Program Code: LCT000060
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00:01 If you're interested in some healthy, tasty,
00:03 nutritious meals, that it was whole foods. 00:06 This is the program for you, so let's cook together. 00:42 Hello friends, I wanna welcome you to let's cook 00:44 together. My name is Jill Morikone and we've an 00:47 exciting recipes plan for you today in our program 00:50 here in our kitchen. I've a special friend here with 00:53 me in the kitchen. A special guest, her name is 00:55 Bev Cook. Welcome Bev. Thank you, it's a privilege 00:58 to be here, it's always fun. It's always fun to work with 01:01 Bev, we work with Bev little bit. I work with her 01:03 little bit in the kitchen before and we had really 01:05 good time. We did, we covered a lot of ground. 01:08 That's right; you know tell me Bev little bit about 01:10 your ministry. You're from the Blue Ridge Mountains, 01:12 North Carolina. North Carolina, close to Lake 01:14 Lure, we've a Lifestyle Center there and people 01:17 from not only the United States come when they 01:20 hear about us, but also from out of the country. 01:23 They come and they want know. How to live a 01:26 healthier Lifestyle and they really benefit. Because 01:30 it's a practical program, they get hands on there 01:33 in the kitchen, they are making the food. Oh! I 01:36 like that. Yes. Instead of you having Chefs coming 01:38 and all that doing that. Exactly! Let see, they get 01:40 to learn how to do is, then now how to do it at 01:42 home. And we teach them, how to step their natural 01:44 foods in the kitchen and giving them the experience 01:46 on different appliances. Some of these ingredients, 01:49 they have ever been using on a daily basis. That's 01:51 right. And something they never heard of so. It's a 01:52 very exciting like a awakening for our guest. 01:55 Yes. And they're very equipped to go home and do 01:59 better. That's nice and Bev tells me. She's got lots of 02:02 stories and experiences, testimonies. The people 02:05 who would be really help to benefit. So, hopefully 02:06 we can get one or two, along to go the program. 02:09 We will certainly try. That's right. Okay. Now just 02:11 before we get going on our first recipe. I just 02:13 wanted to ask you, you were telling besides the 02:15 Lifestyle Center, you go out and you put the schools 02:18 and what do you do? Yes, actually there are food 02:21 preparation classes and we bring in other healthy 02:24 practices as well and we do a three-day health 02:27 seminar. You know, it is like Monday, Tuesday, 02:30 Thursday, Tuesday, Wednesday, Thursday, 02:32 whatever they Church wants. It usually in a 02:34 Church setting and there it's divided up in the three 02:37 segments. I do a little lecture about maybe 20 minutes 02:40 and then we go into food preparations similar to 02:43 today's show. And then we show a video clip at the 02:46 end and we give them different journals, 02:48 references so. They feel comfortable; we give them 02:51 a Bible scripture also so. They feel like, what we're 02:53 teaching isn't something on the French. But it's real 02:56 solid nutrition and health. That's right, that's right 02:59 and you got a interdenominational 03:01 Churches, right. We do. It's not just one 03:02 denomination, you got a all types. Yeah, we're ever 03:04 we get a listening here. Right, that's wonderful. 03:07 Churches we've been in chiropractic clinics. Oh! 03:10 wonderful. So, it's your favorite, no man in 03:11 cooperation, but it usually churches. That's exciting. 03:14 Yes. Well, what are we're cooking today, what's our 03:15 first recipe? Well, the first recipe is called country 03:18 style gravy, you know most of the gravies on the 03:21 market, have either chicken fatter, beef fatter, some 03:24 type of fat in them, but aren't good for our arteries 03:27 and so we've found one that there might be a little 03:30 fat in the nuts, but it's a good fat and the one that 03:33 will help us not hinder us. That's right, using those 03:35 whole foods. We talked about. Yes, yes if we use 03:38 foods, vegetables, grain, seeds and nuts and stay in 03:40 those categories, right, we are in the safety net and 03:44 that's what I call it in. Don't live in a fear, having a 03:47 heart attack or cancer, one of the lowest risk 03:49 categories of having any, any of those degenerative 03:52 diseases. Well, that's good I think we all wanna be 03:53 the. We do. Well, let's move the recipe; you wanna 03:55 read the recipe for us stay there. Sure, okay for 03:58 the Country Style Gravy, what we're 03:59 gonna need is 2 c. Water. 04:02 ½ c. cashews or almonds, sea salt to taste 04:06 1 tbsp. onion powder 1/4 tsp. garlic powder 04:11 1 tsp. arrowroot starch 1 tbsp nutritional yeast 04:17 Well, that's pretty easy, I like that. Really is, you 04:19 can always add any other seasonings you want 04:22 and if you want a little different taste. But that's 04:24 a basic recipe and it turns out very good. Good, 04:27 good show us how to make it. Okay, we're going to 04:30 use the vita mix, the vita mix. That's smart. You've 04:33 common use that before, it actually is like a high 04:36 power blender. Yes. So, we will start with a water, 04:39 I always like to put the liquid in first. Because if 04:42 you put the nuts in first it labors a little bit. 04:45 Yes. Maybe you heard that. With my blender, it lay 04:47 little bit more. I'm using ½ cup of cashews as the 04:52 recipe said. If you don't have cashews, you can 04:55 substitute with almonds. Okay. Either or. Okay, 04:57 would the taste be different or not or not. Really, 05:00 because with the other seasonings override. Okay. 05:03 And then sea salt to taste, I usually use a teaspoon. 05:07 Alright. If people are salt restricted, they can cut 05:10 down on that. But usually it little bit and also Jill we 05:13 do use the Celtic sea salt. Oh! It has more minerals 05:16 in it, then your regular table salt and so we just 05:20 use that all the time. Right, where can you get the 05:22 Celtic sea salt? You can find it around the website, 05:25 most health stores have it. If they don't, they can 05:27 usually get it. Okay. A Celtic sea salt. Okay. Okay, 05:30 in addition to that I put at the tablespoon of 05:33 onion powder, put that in. now, one forth teaspoon 05:37 of garlic powder and you can always use a slice of 05:41 onion or clove of garlic. That's good, yes. Either 05:44 one. Absolutely, that will give you a lot of flavor 05:46 there. Right, and also a tablespoon of arrowroot 05:49 powder, I don't know how many of our viewers 05:51 have use that or heard of that. But it's a healthy corn 05:54 starch. That's right, I was gonna say, it's similar to 05:56 corn starch things like okay. Okay. Okay. And then 05:59 this is the nutritional yeast, now this is inactive 06:02 yeast. That doesn't make your blood rise. Okay. It 06:05 does give a lot of taste. Right. In fact we use that 06:08 at our home and plays of parmesan cheese. Yes, 06:13 absolutely. We just keep it on the table and shake it 06:14 on different things and it's loaded with your B 06:17 vitamins and it has B12 in it. Good, okay. 06:20 You know, B12 is something the people have hard 06:22 time getting. Yes. We've been told. Especially, 06:24 if your not eating the meat products. Isn't that true? 06:26 It's harder to get. Yes it is, but even if you eat a 06:29 meat. You're getting it secondhand, which is quite 06:32 as good. Oh! Really, okay. Well, let's just blend this 06:35 up together. I'm gonna start on low, when the 06:37 vita mix it and move it up to higher speed. 06:40 Okay. Okay, here we go. 07:13 Jill actually the recipe says 2 to 3 minutes with 07:15 that's on your regular blinder. Okay. In the 07:18 vita mix you don't need to go quite that 07:20 long. Right. Maybe 1-2 minutes. Right, okay and 07:22 the point is to it, to the nuts are smooth, is that the 07:24 principles. Right and. Right. And if you just starting 07:26 out with just, you can put on low and listen if you 07:29 hear any nuts in there. If they're clicking around, 07:34 I don't hear any clicking around. Good. 07:36 So, let's just a little bit. Yeah and that's real good, 07:38 I never knew that. So now will just pour 07:41 this into a pan on the stove. Okay. And then thicken 07:45 it and that will thicken very nicely. Very good. 07:50 Here we go, okay. Oh! it's smells good, put the 07:58 onion there. Yeah, I will use the wire whip that just 08:02 enough. Yes. And then just about a minute. Right. 08:06 Or two it will be thick. Yeah, that's good. And we're 08:09 going to use this in our next recipe. Yeah. But there is 08:12 numerous things, you can use this gravy form. You 08:15 can use it, like the Shepherd's pie, which we're 08:17 going to do. You're gonna put on a bake potato. Oh! 08:21 Yeah, that's was the really good. I would like that. 08:23 I think any place, where you would use the regular 08:25 gravy. This is the white gravy. Yes. That you 08:27 certainly could use this. Oh! Yeah. And you know 08:30 another little hand; you could take your nuts and 08:33 brown them on the stove first Kind a toast the, toast 08:36 them and then when you put them in here; it will 08:38 give you gravy a browner look. Yeah, does it make, 08:41 give nutty flavor or not like that. It does a little bit. 08:44 It does. A little bit. Oh! Good, yeah that's sounds 08:47 real good. We've had people just really rave about 08:49 this gravy. Yes, yes. You know, I guess, it's a little 08:51 bit hard to find the healthy gravy. Absolutely! And 08:55 it didn't really take too much time to make. Oh! No, 08:56 that was amazing I like that, oh! Yeah. I do too. 08:59 Absolutely, what type of people, when they come to 09:02 your Lifestyle Center there? Do they, what type of 09:04 diseases do normally have and, Well, all the real 09:08 common ones. We've a lot of people coming with 09:10 cancers of all different kinds. Right. A lot of 09:14 diabetics, most everyone has high blood pressure, 09:16 they comes there, okay and then we've people with 09:20 lupus. Yeah. Chronic fatigue syndrome. Yes. 09:24 Just generally feeling below par, you know and 09:28 when we find out what they've eaten, that usually 09:31 is the culprit and it's not because they intentionally 09:35 pick bad foods to eat, they just didn't know, 09:38 Absolutely! They didn't know and so this is a 09:41 really a great ministry, absolutely, for us as well as 09:44 for them! And you would tell me about, that were 09:47 the diabetics. You have phenomenal results. We do, 09:50 the people that come there. Once they get off of 09:53 high fat foods and that seems to also be a real 09:56 aggravate, yes, to diabetes. Okay. Once they get off 09:59 of those, then they blood things out and the cell is 10:04 available to receive insulin that they're pancreas 10:06 can't make. So, by the end of the week if they 10:10 continue taking the same amount of insulin as when 10:13 they first arrived, okay, their blood sugar usually 10:15 starting to fall to low at night, Are you serious, quite 10:18 it's amazing? It's just surprising. Right! So, they're 10:20 monitoring themselves with their little finger 10:23 prick to find out the level of sugar in their 10:25 blood, right, and they are able to start cutting back, 10:28 even at first week. Right, right, many of the, that's 10:30 amazing. And for sure the people it's stay there two 10:32 weeks too. Right, right. It's very common to have 10:36 what's called the detox day or two when there 10:38 people first arrive. You know, physically. And I tell 10:41 them that during orientation that you might start 10:44 feeling worse. Right. Before you start feeling better. 10:47 Right, well hopes you know that I had time I 10:48 prepares you, otherwise you think. What's wrong 10:50 with me, I'm eating healthy, I'm not feeling good, 10:51 it's not a good thing. Exactly and the Lord is 10:53 actually starting to heal itself, right, you know, 10:56 cleans itself. Right. And lots of those toxins are 10:58 circulating through the blood stream. That will 11:00 make their way up to the brain and they might get 11:02 headaches, right, nausea, fluid like symptoms, right, 11:06 sleepiness, okay, and all types of things. But, they 11:09 have been warned to had so. They know that it's a 11:11 good thing. And they work through it , then they 11:13 feel better. They do, they do. That's important part, 11:15 well let's get going. It's almost ready to boil. It is. 11:17 But we retained the boil, okay we're gonna go to our 11:19 next recipe. Sounds good to me. For Shepherd's pie. 11:21 Okay. Sounds good, let's read that recipe for the 11:23 Shepherd's pie. I love Shepherd's pie. 11:26 You will need, 8 med. Potatoes 11:29 3 c. carrots 1 c. onion 11:32 ½ tsp. thyme 3 tbsp. fresh basil 11:37 3 c. corn kernels (optional) 1 c. green beans 11:43 You also need 1 cup. Celery. 1 c. peas, 11:47 sea salt to taste. ½ tsp. marjoram 11:53 Will you know Bev, I love Shepherd's pie. I have 11:55 good memories in my grandma's, she was cooking, 11:57 as I was a little girl growing up. Yes. But this is like 11:59 as, healthy alternative. We are using whole fruits. 12:01 Exactly, it feels just way the Lord created them. 12:04 We just heated them a little, this recipe and we 12:07 will do a little mixing and processing and put some 12:09 seasonings in and then they get. We will ready. 12:12 Good, yeah let see how to make it. Okay, well we 12:15 have already to boil the potatoes and the carrots 12:19 and the onions. Okay. I had them, I like the recipes 12:21 says in two separate pots half and half. Okay. And 12:24 then I drain the water off little both and I retained to 12:27 half of the potatoes here to mash at the very 12:30 end, okay, and the other half of the potatoes. We've 12:32 in this bowl. And onions and all the other 12:34 vegetables. Okay. The peas, the corn, the carrots, 12:37 they're all in this bowl and I'm going to pour or at 12:39 least. I'm going to spoon these into the casserole, 12:43 okay. Okay, good. Okay. Good, good. This is, is 12:44 going to be our final dish that we will bake. Yes, 12:49 oh! It looks good. I love vegetables. Do you? Yes. 12:52 You know, if you have your garden and this could 12:54 be organic. Yes. You would really head the game. 12:57 This is true. Yeah. Don't you do a garden? We do. 13:00 Yeah. We've garden, we just put on in our green 13:03 beans and we go tomatoes out and not so. 13:05 It's Tammy years. It's a wonderful. And I'm seeing 13:07 gardens everywhere. That's right. We like a 13:11 lot of greens at our house. Okay. This is recipe 13:13 doesn't have a lot of greens, but we will be 13:14 doing some. Okay, cool. Yes this. Your spinach and 13:17 colors and that type of thing! Kyle, some things 13:21 people don't eat a whole lot of, yes, and I don't if 13:24 you knew about the chlorophyll in the greens is 13:27 very close in molecular structure to our blood, so 13:31 it's almost like having the blood transfusion. Well, 13:35 let's pretty new. Not exactly, but you know what 13:37 I mean. That's right, well it gives you a lot of health 13:40 benefits. I can see that. It does. It's very similar to 13:42 the blood. And when you look outside, like the 13:45 main color out there is green. Yes. So, I think the 13:48 Lord is trying to get a point across that eat greens. 13:51 That's right, that's right, eat green for it's rest color 13:52 too. Drink or something. Do I'm mean hold with 13:54 there for you, would that be easier, that being 13:56 helpful, right just down here. Here we go. Just take 13:59 it out here, okay that's all our vegetables. 14:02 That have been cooked and their tender, but there is 14:05 no seasonings in them right now. Okay. We're 14:07 gonna do that right now. Good, I'll set that over 14:10 here. Okay, so I'm gonna put half a teaspoon of 14:13 thyme in here and these are dry, if you use fresh 14:17 herbs then you can use three times as much . But 14:19 these are more concentrated. Okay. So, we cut it by 14:23 a third, if the recipe says fresh. Okay, well they 14:26 help. And then three table spoons of Basil, actually 14:31 this is only one table spoon, it be tablespoons 14:34 for those fresh. If you using the fresh, right you 14:35 not using fresh. Exactly. Exactly. This three time 14:38 recipe. Alright, and also we're going to use a half 14:40 a teaspoon of marjoram. Make, I will mix this all in, 14:44 ops. If you can get a lot. There you go, there kind 14:47 of stock. And also our teaspoon, it says to taste 14:50 on the sea salt and I use a teaspoon. And this your 14:53 Celtic sea salt. It is. Good, alright. So, we will just 14:56 mix all those herbs in here together really good. 14:59 Good, it smells good. Can you smell them? 15:02 Absolutely, yeah. You know, the Lord even given 15:04 us to herbs. That's right. So, it's not like we have to 15:07 go and create something ourselves, this is true and 15:12 also if you have very colorful dish. Yes. You can 15:15 be assured there is lot of antioxidants in it. Yes. 15:18 Lot of minerals in it. That's right. And it's a 15:20 real pleasure to eat, knowing that you're going 15:23 feel good afterwards. That's right. So. That's 15:25 right. Now, we're going to put the, the gravy in. 15:28 The gravy in action. I'm going for the potatoes. 15:30 I'm watching that. That's okay, that's coming. 15:31 This is the gravy that we just melt. Right. Right. 15:34 It's the Country Style Gravy, so we just going to 15:36 pour that in. And it's all nice and thick and hot. 15:39 Yes, yes it's very good and that adds a lot of taste 15:44 to the dish. Yes. And we will just mix that up in 15:47 there little bit. Good. And then what we're gonna 15:50 do. Oh! It looks good. What we're gonna do is, 15:53 makes some mash potatoes in the fast way. Oh! 15:56 Okay. So, we will leave that there for the time being and 16:00 I'm going to use the food processor. Okay. Right 16:02 here and we're going to put our potatoes from here 16:05 into here. I think, I will use this to, can you hold 16:07 the bowl. Yeah. Then we go, want to have them 16:10 over everywhere. It's still kind of, amen, it make a 16:14 mess in the kitchen. So, do I but you know, it's 16:17 worth it. Obviously, you feel better because you're 16:18 professional. You know dear, when I cook these 16:22 potatoes Jill, I kept out the water, okay, in case I 16:26 needed and so most people add milk or cream or 16:28 something. Yes. Or else, we're just gonna add little 16:30 water. If we needed so I'm turning on this. 16:37 Now, take a look at it. We probably will need just 16:40 a little bit of water. Okay. So, we can, I guess you 16:44 would say cream them. Now, this is kind a sealed. 16:47 A little bit, as because it's was hot, when I put it in 16:49 there. Oh! Okay, oh! Okay. I was gonna ask you 16:52 about, that's good, because it has a cute little 16:54 vacuum pack sealer. We will be showing that later. 17:00 Now, it's screaming up really good. Now, I wanna 17:03 season them, just a little bit, but not with your 17:05 typical seasoning. Okay. I'm going to put some 17:09 nutritional yeast in here and just not too much 17:13 maybe a tablespoon or two. Okay, now this is what 17:16 you say kind of get parmesan cheese type of thing. 17:19 Exactly, it will give your, it will give you. Good, 17:22 oh! It smells good. I love potatoes, you like 17:24 potatoes, any kind of potatoes. And you know 17:25 potatoes are the big enemy, everyone as made 17:27 amount to be. Yes. You know, I read that there is 17:30 about 125 calories. If you're counting calories in 17:34 potatoes and so that's not. That's not lot of wrong. 17:36 No, no it's where people put on it. Right, right. 17:39 Now, we put flaxseed oil on top of it. Oh! Fun. 17:43 Now, there is oil out in the market, which is an oil 17:47 blend. Okay. And it's called Udo's oil and flax seeds, 17:50 sesame seed and sun flower seed oil. So, it's make 17:54 it them all. It is in this. Yes, well that's neat. 17:57 And we put about a teaspoon, which is a third 17:58 of a tablespoon. Right. Of the Celtic sea salt. Okay. 18:02 Oh! Yeah and we will blend that together put it on 18:04 top on our dish will be done. That's alright. 18:06 There we go. I think, it's going to be okay. Okay. 18:17 This one makes all that up there together real well. 18:21 Sometimes you can pause this and it helps makes it 18:23 a little bit easier and even if it's a little chunky it's 18:31 real thick. Good. Looks good. Oh! That's looks real 18:32 good. Okay, let's just put that in there, you know I 18:36 do have to remove the blade. Yes. Okay, 18:41 I will set that over here and then we will just pour 18:44 this all over at the top and then our last step, after 18:48 this is on top. That's why you should do this. Okay. 18:50 I am sure if I am, do we spread it like that as I 18:53 look good, it's good to me, I will do it. I will do it 18:57 and then after this. You just bake it. Okay, what 19:01 temperature. About 350. But how long? About 30, 45 19:05 minutes. Alright! And it sits right on the recipe. 19:08 Okay, 30, 45 minutes good. And if you want, you 19:12 can put a little bit of paprika on top. It's nice 19:16 color. Yes. That's right. It's so like a little 19:18 garnish. That's right and for our friends at home. 19:22 If you're interesting the way of getting in touch 19:24 with Bev Cook, wanna you know chef. Get to know 19:27 you better; want to find out about the Lifestyle 19:29 Center, get the address whatever. At the end of the 19:32 program, we will give you an address, where you 19:34 can contact 3abn and then we will be happy to get 19:37 you in touch with Bev so good. Oh! That looks 19:40 good. Basically it. Yeah, well let's go to our last 19:42 recipe. We will make, you know Rainbow Salad. 19:45 We're and that's a lot of fun. Yeah, and you wanna 19:47 read that recipe for us. I will be happy to. 19:50 ½ beet. 1 zucchini 1 yellow pepper 19:56 1 pumpkin or acorn squash 2 carrots. ½ broccoli 20:05 Also ½ red cabbage 1 small can green olives, 20:13 chopped or you can slice them, if you want. 20:17 Well, this looks good here Bev, all this veggies. 20:19 Yes, when you have rainbow of color there. 20:21 We want those inside of us. That's right. So, we're 20:24 going to grind these one by one and we will find in 20:26 the food processor and we're using a blade here 20:29 called the s-blade. Okay. And I'm gonna take the 1/4 20:33 of the beet, put it in there. We did. And we're 20:36 grind it, the final with that it. I found that when 20:46 people eat fine. Finally chopped vegetables, they can 20:50 eat more of them and they taste better too. Oh! 20:53 That's good, instead of, like sitting on and eating 20:55 the whole bean. That doesn't sound to appetizing. 20:57 No, same with the whole acorn squash or whatever. 21:00 Right, yeah that doesn't sound too good. And you 21:03 might notice that this is a raw recipe. So, you are 21:06 getting all the live enzymes as well. Yes. So. That's 21:10 very good. We're going to move from the recipe, 21:13 not the recipe but the beet, to the zucchini now. Oh! 21:15 Okay. So, we wanna contrast a colors, that's 21:18 kind of the whole flock behind it. Right, right. 21:21 And so we will have a Rainbow, when we're all. 21:23 And you wipe that out, so you don't have the color 21:25 from the beet and zucchini. Exactly. Okay. Exactly. 21:28 Do you wanna, how much of this zucchini here? 21:30 Why don't we do the whole thing just cut it in thirds 21:33 and we will put right and here. Here we go. And we 21:35 will do the same thing to it that we did to the beet. 21:37 Good. Doesn't it really doesn't take long. Yes, 21:47 okay, yeah and Beth told me that, even people who 21:52 don't like vegetables start to like this. They do. 21:56 It's pretty good. It depends on the way they're 21:57 prepared and of course, this is gonna be one big raw 22:00 salad. When we're done, but there as people usually 22:03 have real healthy and tasty solid dressing to go on it 22:07 too. Right, right, what's our next one? I'll get 22:09 ready here. Our next on is the acorn squash; it's 22:12 the light, light one right there. Okay. You can use 22:16 a pumpkins squash, if you want or acorn squash. 22:19 Okay. You just why you get us type of oranges, 22:22 oranges color. Do you want this one this one, oh! 22:24 This is the same. That is the same, I just. Peeled one 22:27 the unpeeled. The unpeeled, the peel was the little 22:31 bit hard. This is peeled, so we use this. Oh! You 22:34 want the peeled one, okay. Yes please. Sorry. 22:36 The peeling is little bit hard to digest, so we can 22:39 use all that. All that, okay there you go. These are 22:42 the things, you can, you eat the peel. But acorn 22:45 squash. Yes. Almost, it was cook. Okay, good. Oh! 22:55 large piece in there, but we will just set ourselves. 22:59 Okay, sounds good. We will make sure everything 23:00 is very small. Yes, you know all those pieces like 23:03 that. Yeah and which one you want next. 23:07 The carrots. Oh! Good. We will have, maybe half 23:10 of those. Half of those okay, I will get them right 23:12 in here. And so we will build in our rainbow. I love 23:15 vegetables, oh, it look Keith you can see from 23:17 beside of the bowl. I can start to see them, good. 23:21 When we bring this out at the Lifestyle Center, 23:23 people run for the cameras. Yes, likes how 23:26 I'm so pretty. They do, they want realize and then 23:28 when your start comparing at to the dark grounds 23:32 and lights of the typical diet. This is just now 23:34 comparison. Yes, we've better hurry here. We're 23:37 run in our times, okay. Oh! We will go as long as 23:40 we can. Okay. And next when after that will be the 23:42 broccoli. Alright. Okay, how about to the broccoli, 23:50 do you want? Maybe you just that one large. 23:52 This one. Yes. Okay. We will put this on. Yeah, 23:56 do you cut of the stem or not you keep that. No, the 23:58 stem, we can just put in there. Okay, that's apart. 24:01 Good. You see how pretty and strong that is 24:03 already. Oh! Yeah, absolutely. And you don't 24:07 usually eat all this at once, not the normal person, 24:10 doesn't do that. I think I'm gonna cut that down just 24:12 in half. Right, a piece, that's what are I'm 24:13 thinking. I'm thinking half so we can get it. A help 24:15 can work there. There we go. Yeah, there we go. 24:20 What's next? After the broccoli, would be actually 24:23 the red cabbage. That's very good. Good. Oh! 24:34 We have the green. There we go, take out that one 24:37 big piece. Oh! Okay. Good, that's look good. 24:41 And that even smells good, you cannot realize, 24:45 all good this things. Now on TV. Yeah, that's right. 24:47 This is after time at home. That's right. And so there 24:51 we go. I think we got time to red cabbage and that's 24:54 it, okay. So, let's just we got them. Took that in, 24:56 we're doing real fast. Just about fill our bowl. 24:58 That's right. There we go, oh! Ready. Good. 25:07 And they can garnish, with whatever they want. 25:09 Yes. Always, sometime I put slice avocado one 25:14 there. Oh! That's sounds real good. You had sliced 25:16 tomatoes, is here too. You can even put them 25:18 around the edge at the top. You could, you could 25:20 and we do. In fact you don't have to use these 25:24 vegetables. You use whatever you want. Right, 25:25 good, well that's exciting. Well, friends if you 25:27 would like to get in touch with Bev. Here is the 25:30 information and the recipes that you would need. 25:34 We hope you have enjoyed today's program with 25:36 Bev cook. Now, let's take a moment to review 25:38 our lunch recipes. The Shepherd's Pie. 25:41 8 med. Potatoes. 3 c. carrots. 1 c. onion. 25:46 ½ tsp. thyme. 3 tbsp. fresh basil. 25:50 3 c. corn kernels (optional) 1 c. green beans 25:55 1 cup. Celery 1 c. peas, sea salt to taste 25:59 ½ tsp. marjoram For our Country Style Gravy. 26:03 2 c. Water. ½ c. cashews or almonds 26:07 3 tbsp. whole flour 2tbsp. olive oil 26:12 (omit oil if using nuts) sea salt to taste 26:15 1 tbsp. onion powder 1/4 tsp. garlic powder 26:19 1 tsp. arrowroot starch 1 tbsp nutritional yeast 26:24 For our Rainbow Salad. We've ½ beet 26:27 1 zucchini 1 yellow pepper 26:30 2 carrots 1 pumpkin or acorn squash 26:33 ½ broccoli ½ red cabbage 26:37 1 can green olives. If you would like to 26:40 contact Bev Cook, please call 3ABN 26:42 1-800-752-3226, for information or you can write 26:48 3ABN Po Box 220 West Frankfort, IL 62896, 26:55 number again is 1-800-752-3226. Now, 27:00 let's take a look at our finished recipes with Bev. 27:07 Well, Bev looks at all this good food. Yes we made 27:10 quite of bit in a short period of time. 27:12 That's right and let's look what we made today. 27:14 Okay. First we've our Gravy. Yes and remember, 27:17 you can brown your nuts. If you wanna brown 27:20 gravy give a little different taste. Very nice, next 27:22 we have our Shepherd's Pie and you could put a 27:26 whole wheat crust on that and instead of potatoes. 27:28 That's right. If you want it. That's right and then 27:30 our last is our Rainbow Salad. Yes, and you just 27:33 wanna remember to contrast the colors very 27:35 radically. Yes, you can see and there are the layers. 27:38 Oh! Look at that, that's beautiful. Yes, and I have 27:41 put cauliflower on the top which gives that there are 27:43 white topping and then you could slice up green 27:46 avocados. Good. And remember to have a good 27:49 dressing to go with the layered salad. Well, thanks 27:51 for coming Bev, we've had a good time in the 27:53 kitchen. We did, I love being here, thank you. 27:55 That's right, well friends our time is all gone and go 27:58 so quickly. Until we see you next time, may God 28:00 bless you and keep you and happy cooking. |
Revised 2014-12-17