If you are like nee,
sometimes you rush home
00:00:01.98\00:00:02.95
from working you think
what is the world that I
00:00:02.96\00:00:04.41
gonna to fix for dinner
or what a might I gonna fix
00:00:04.44\00:00:06.59
for lunch. Well, today
we have a complete meal
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appetizer, the main
dish, and assign dish for you.
00:00:09.13\00:00:12.45
Hello friends and
welcome to Let's Cook
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Together. I'm your
host Jill Morikone and we
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have an exciting
complete meal program plan for
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you today. I'm here in
the kitchen with my good
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friend and special
guest Bev Cook. Welcome Bev.
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We're so glad to have
you, thank you Jill. It's
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really nice to being here;
I like to share these things
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people having always
fight before. Absolutely, I
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like that. Now you're
on the Lifestyle Center in
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North Carolina, is
that right? We do. People
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come there. They don't
know, they learn how to
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cook, but they learned
to how to live a healthy day
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into repeated over and
over and over again. Yes.
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So, besides the diet
you do things like exercise
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and that couple of
things around. We do. We walk
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in the Blue Ridge
Mountain, and we also
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some rebounding which
is like a mini-trampling
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and we do okay. I
monitor their sunshine
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and their water
intake. Yes. And they feel so
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much better. Absolutely!
And I didn't realize that
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was so simple. Yeah,
that's right, that's great,
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always looking for the
complex ways. Yes, that's
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right. How long have
you been doing, how long
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having your husband had
the Lifestyle Center? For
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five years. Five
Years! This is our fifth year.
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That's the, have you
always been into healthy
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cooking or? Well not
from day one, it was a
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kind of an unveiling
over the years. You know, I
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never was really sick,
but I did have a weight
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problem many years
ago, you never know it, but
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when I moved into
God's natural foods and it
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happened at the
same time when I became a
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Christian. Okay. You
know about the same time
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and then the wait
just kind went off as a
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secondary benefit. I was
actually just trying to get
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healthier that
was the motive. Yes
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absolutely. Well you
have your nature path as well
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right? So, you have a
lot of schooling too. Yeah,
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that's me. You know
it's me friends here in the
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studio we've been talking
to camera people and I've
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been asking Bev
questions and she knows
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a lot. So that's really, a
lot of nutritional advising
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stuff so. But you Jill
as like the Bible the more
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you know the more you
realize what you don't
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know. So, it just
drives you to keep studying and
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try new things. That's
right, that's right. Well,
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we're gonna to make a
special juice today first.
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What kind of juice?
It's called an Apple-Lemon-
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Beet juice. Woo, very
nice. You want to read
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that recipe first?
Sure, I'll be happy too.
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It's actually 4 whole
Apples and 1/4 beet and ½
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Lemon. That's
easy. That is easy.
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I can handle that.
Well, well you should try one
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these days. Well, I've
got a Green Star Juicer,
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which is high power
juicer and it will do this
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in no time. This is
different than I have a
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champion at home this
is different thing from
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champion. Right! The
mechanisms of how the
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juices extracted is a little
bit different, but the end
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product is very good
with both juicers. Okay, good
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so shall we start?
Yeah, absolutely! Okay, I'm
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gonna to put
these apples through.
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Now the guests at your
Lifestyle Center, they get
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to work in the kitchen
right? They do, yeah, and
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they do different
juice combinations every
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morning. Fine!
It's actually mostly
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vegetables juice, but now
and then for a treat we'll
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do a juice like this,
which is mostly fruit. Now tell
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me Bev, why would
you want juice? What's
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juicing good for?
Well it's very concentrated
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nutrients. So, like
one glass of carrot juice
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would equal about 8
carrots and it's hard to sit
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down a few times a
day and eat 8 carrots at a
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time, but it's easier
to drink the juice. So, you
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get concentrated and it
really enriches your blood
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and when you have rich
blood it goes circulates
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through the blood stream
to feed every organ, every
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tissue, every system
in the body is enhanced
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when you drinking
juice. Okay, well this is good
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for people who are
healthier or just when you
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sick you should do? It's
both. Now if you are sick
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you probably wanted
to drink more juice. The
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faster, I mean the more
quantity juice you drink
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the faster you get
well. Yeah. Of course you have
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to do the whole Lifestyle,
but juicing is a big plus.
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Right, a big part of it
yeah! Well, I like this,
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yeah. Now, let me strain
this thing. Okay. Jill this
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is the Apple-Beet
Lemon, and it makes a beautiful
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summer drink. Yes, now
what type of apples to be
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used in this? We used
Fuji. I've used Gala, I've
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used red delicious, but
the Fuji and the Gala, beet it
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is when but there
aren't too many people are used
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to but, I don't know.
No, I am not. There is a very
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sweet juice and it
actually is very good for you as
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well. So, we do
different apples, you could even
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do, you can do a juice
with a Granny Smith, its a
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little tart. Yes. You
know, but it still a very good
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juice. If it's the
Fuji would have sweeter.
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Yeah, exactly, well, this
is basically yeah, there is
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a little bit of pulp in
here, yes, and you could use
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that as it like a
healthy apple sauce. It will be
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red, it is red, but
you know the bright colors,
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yes, they are so good for
you. Yes, yes, yes you are
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right. So, I thought I
pour this into a glass for us to
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try. Oh good! You mean I
get to try this. Right! Do
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try it. Here we go.
Let's get a sip and then I'll
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show you something
else. Very nice, oh it's so
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pretty. You know, I guess
the beet is that color that
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looks like, like little
bit strawberry a little bit, I
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don't know, but it
looks really good. We can put
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few ice cubes in
there, you know, yeah, for a
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summer drink and may
be a slice of lemon on the
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glass. Yeah, let me try.
Does that taste good? Hey
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guys, this is really,
really good, mam. But color in
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your teeth? It's kind of
sweet, but yet kind of tart
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too. Right! Oh, it's
good for either. And beets are
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full it's specially the
Beet greens, yes, but the root
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too is good for iron.
There's many people that
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are in need for this
one. Okay, I need some more.
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That's really good.
Oh! You guys you got to try
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this. This is really
good. Jill that juice is good in
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storage for about
two days, okay, with the
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Green Star Juicer.
Okay. But, you know what, we
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vacuum pack our juice at
home and that extends the
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shelf life of the
juice. Fancy! How much does
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that extend the shelf
life? By three times what your
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normal juice would hold
it. So, this is two, two,
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then it would hold for
6 days. Exactly! I still
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remember a little bit
of Math though. Yeah. I
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usually tell people five
the factor and one safety
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day, yes, but we drink
it on the fifth, sixth day,
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and it's still good.
Now, these juices go bad as in
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you get sick or is it; it
looses nutrients or what's
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that? Well, it will give
you both. It will give you
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definite signals when it
goes bad. It gets thick. It
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gets sharp tasting. It
separates. It loses its
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appeal altogether.
Right, right! Let me show you
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how to vacuum pack that.
This is a typical canning
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jar with the flat lid on
top and then I have a, this is
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called a Jar Sealer,
goes straight down over the
00:08:27.26\00:08:30.34
jar. I have never seen
that, wow! And then this
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is another little
appliance, hold to vacuum packer
00:08:32.42\00:08:36.36
actually. You put in
there, and press this button.
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It's all that. And that's
it. Right! So, it's sucking the
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air out. It did and
that's what it makes the food or
00:08:50.83\00:08:53.71
the juice in this case
deteriorate and that is on
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there. Oh, yeah.
Pardon my ignorance. How can
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you suck the air out
when there is no, no hole? No,
00:08:59.41\00:09:02.35
it takes it from the
peripheral part of the,
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right and it squeezes it
tighter, kinda like of can
00:09:05.03\00:09:07.55
or something. Right.
Pretty okay. Right. So,
00:09:07.58\00:09:09.56
now that's going to be
good for five to six days
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in refrigeration. Very
nice. It doesn't take the
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place of caning or just
sit at on your shelf, yeah, but
00:09:14.56\00:09:17.78
certainly will pay your
time in half when it goes
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to juicing. Yeah, boy
that's knead. While we
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are making next
appetizer, now we go to
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our main dish we make
our main dish right. It's
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gonna to be our
Mushrooms Stroganoff
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good. Let's read
the ingredients for our
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Mushrooms
Stroganoff for that you need,
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4 tbsp Olive oil
4 tbsp lemon juice
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2 tbsp tamari sauce 2
½ garlic cloves, minced
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½ cup water 2
tbsp. arrowroot powder
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4 Portobello
mushrooms, sliced & cut into
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bite size pieces.
00:09:49.80\00:09:51.40
Well, this looks good
here Bev and we're using
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all these mushrooms.
We are. You'll be surprise
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how they will shrink
once they cook. Yes, yes. This
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is part of Bella
Mushrooms and we cut
00:10:01.60\00:10:04.04
them into bite size pieces
to start with. Oh! Okay. I
00:10:04.07\00:10:06.99
can see it's nice and
big. This is the way they look
00:10:07.02\00:10:08.74
in the store. Yes,
right. These are good for you.
00:10:08.77\00:10:11.08
They are not quite as
high in nutrients as some of
00:10:11.11\00:10:14.19
your other vegetables,
so we don't go heavily, but
00:10:14.22\00:10:17.06
every now and then for
special occasions. That's
00:10:17.09\00:10:18.85
right, special treat like.
This is one of those times.
00:10:18.88\00:10:21.55
That's right. So I'm
going to cut this and put Bella
00:10:21.58\00:10:24.12
Mushroom, and just cut
it like in the half and half
00:10:24.15\00:10:27.45
again. Okay, just to we
get a bite size pieces. Get
00:10:27.48\00:10:30.94
something smaller
right. Yeah, you don't have a
00:10:30.97\00:10:33.05
sharp knife too. Yeah,
it's kind of rebound there. I
00:10:33.08\00:10:37.79
am going to cut these
one more time, okay, and we
00:10:37.82\00:10:39.55
will cut all of these.
00:10:39.58\00:10:40.55
Okay. These don't have a
00:10:42.41\00:10:44.57
lot of eye appeal, but
they have a lot of taste appeal.
00:10:44.60\00:10:48.07
Yes. Have you had those
before? Absolutely, yes,
00:10:48.10\00:10:50.58
and this smells good
too. I like when we start to
00:10:50.61\00:10:52.42
cook the stuff, you can
really smell it. Yes. So,
00:10:52.45\00:10:54.93
now Jill we need I have
already heated the oil, the
00:10:54.96\00:10:58.06
Olive Oil in there,
okay, there was 4 tablespoons.
00:10:58.09\00:11:00.46
I'm going to add the
next few ingredients, which is
00:11:00.49\00:11:02.98
the 4 tablespoons of
lemon juice, right here.
00:11:03.01\00:11:06.34
Now you use fresh
Lemon juice. I did. I take
00:11:06.37\00:11:08.70
the lemon and actually I
have a Citrus juice so that
00:11:08.73\00:11:11.01
extracts. Yes, and
then 2 tablespoons of Tamari
00:11:11.04\00:11:14.51
Sauce, that's like the
soy sauce and then we're
00:11:14.54\00:11:18.94
going to put our minced
garlic cloves, yes. So, this
00:11:18.97\00:11:22.39
is a mincer, up at the
cloves in here, right here
00:11:22.42\00:11:26.18
one at a time obviously.
Yeah. Let me get once,
00:11:26.21\00:11:28.44
and then fixer will get,
right and just cut that in
00:11:28.47\00:11:31.63
there so they can be
salted there. Yes and
00:11:31.66\00:11:34.68
there is much fast and
then cut garlic cloves by
00:11:34.71\00:11:36.38
hand. Yes, that was
the old fashion way. You
00:11:36.41\00:11:39.50
know, I've been there and
done that. Otherwise still
00:11:39.53\00:11:41.38
do it, so I need to
get myself one of these.
00:11:41.41\00:11:44.58
I need to get job
done. Yeah. But, this makes
00:11:44.61\00:11:46.65
smaller, I like
that, because they are real
00:11:46.68\00:11:48.03
little pieces. Very
minced because, I mean some
00:11:48.06\00:11:51.76
people aren't real crazy
about garlic taste. Right!
00:11:51.79\00:11:54.45
I'm not one of those
because I do love it. Yes.
00:11:54.48\00:11:56.64
But, you don't want to
have a big chunk yes in a
00:11:56.67\00:11:59.59
dish. Yes, right,
right. Okay, okay and then
00:11:59.62\00:12:03.80
that's gonna to be
warming in there a little,
00:12:03.83\00:12:06.52
yeah, that's where
we're going to put in
00:12:06.55\00:12:07.88
mushrooms, okay, and we
actually can do that now.
00:12:07.91\00:12:10.59
You want them? Okay, put
that in there, all of the
00:12:10.62\00:12:14.78
bite size pieces. Yes,
smelling good already. I
00:12:14.81\00:12:18.82
can smell the garlic and
the oil. Yeah, it doesn't
00:12:18.85\00:12:20.09
take long and these are
going to be cooking down
00:12:20.12\00:12:22.85
very soon, yes. And
what I'm gonna to do is take
00:12:22.88\00:12:27.23
this Arrowroot Powder
and put it in to our water,
00:12:27.26\00:12:30.15
we have a half of cup of
water and 2 tbsp of there
00:12:30.18\00:12:33.12
arrowroot powder,
okay, which is like a healthy
00:12:33.15\00:12:35.80
Corn Starch. Yes. Corn
Starch is more processed
00:12:35.83\00:12:39.97
then this. Yes, okay.
And it works just the same
00:12:40.00\00:12:42.86
way. You need to have
to put in room temperature
00:12:42.89\00:12:45.27
or cold water and mix it
up, yes; you don't want to
00:12:45.30\00:12:47.05
just put it into your hot
oil. And it makes nice and
00:12:47.08\00:12:50.47
you have stirred up and
then when you add it, it
00:12:50.50\00:12:52.68
thickens slowly, will
mix it in there slowly. Yes,
00:12:52.71\00:12:56.55
yes. Just like that.
Now would you add it right
00:12:56.58\00:12:59.00
away or you would
love to mushrooms cook a
00:12:59.03\00:13:00.37
while what's the? I let
the mushrooms cook a while
00:13:00.40\00:13:03.01
and let them you
know just absorb all the
00:13:03.04\00:13:06.36
wonderful garlic, yes, and
oils in here, yes, yes, and
00:13:06.39\00:13:09.85
cook down a while and
then I will add that. Yes.
00:13:09.88\00:13:12.62
And then when that's
complete we'll put it on
00:13:12.65\00:13:14.44
the rice. Oh, very nice.
And there is some options
00:13:14.47\00:13:17.83
with this recipe, yes,
for your bed. You can have a
00:13:17.86\00:13:20.57
better rice like I have
here. Yeah, that's pretty.
00:13:20.60\00:13:22.60
Or you can use some
whole grain noodles.
00:13:22.63\00:13:24.87
That's a good idea. We've
used both, but not in same
00:13:24.90\00:13:28.76
dish, but either or and
this is a wild rice blend. There
00:13:28.79\00:13:34.27
is wild rice. There
is brown rice. There is
00:13:34.30\00:13:36.49
Basmati Rice, Lander
rice. I like Basmati Rice.
00:13:36.52\00:13:38.95
I do too. It has such a
nutty flavor. So, that's
00:13:38.98\00:13:42.44
why we are using this to
give it a more flavor. Yes,
00:13:42.47\00:13:46.23
absolutely, it tastes
good, just a minute for this to,
00:13:46.26\00:13:50.36
yes, to cook down.
Yeah. Now when your guest
00:13:50.39\00:13:54.61
come to Lifestyle Center
they work in the kitchen,
00:13:54.64\00:13:56.16
don't they and how? They
do. That's nee. We set up
00:13:56.19\00:13:58.77
different work stations
in the kitchen. We get out
00:13:58.80\00:14:01.22
all the ingredients,
the recipe, all the tools
00:14:01.25\00:14:04.39
appliances they'll need,
yes and they get right in
00:14:04.42\00:14:08.26
there. Even a lot of men
that have never stepped in
00:14:08.29\00:14:11.00
the kitchen before, oh,
now they are finding this
00:14:11.03\00:14:13.89
is a little different
than what they thought and
00:14:13.92\00:14:16.29
they like it. Yes,
right. It is something that
00:14:16.32\00:14:18.51
they can do and right,
you can learn. It's not that
00:14:18.54\00:14:21.03
tough and you're giving
them tips. I like that Bev
00:14:21.06\00:14:23.84
because you know we
have a lot of Lifestyles
00:14:23.87\00:14:25.74
Center around at least
in North America I know
00:14:25.77\00:14:27.81
and I know that when
people go to there you
00:14:27.84\00:14:30.18
normally have a Chef
and you have somebody who
00:14:30.21\00:14:32.25
will fix food for you,
but you go home and you
00:14:32.28\00:14:34.18
think now how was I
supposed to make that.
00:14:34.21\00:14:36.25
Yes. I can't remember
how to do that. How does
00:14:36.28\00:14:38.32
this recipe work? You
know you read the recipe
00:14:38.35\00:14:39.84
and you think I'm not
really sure what's going
00:14:39.87\00:14:41.23
on here and how to do.
Exactly! So, that's very
00:14:41.26\00:14:44.08
good because the people
get the practice I like that.
00:14:44.11\00:14:46.43
Right, they've read
this lifestyle and this food
00:14:46.46\00:14:49.39
preparation in books.
They've seen it on DVDs.
00:14:49.42\00:14:52.29
They watched lectures,
but it's not the same as
00:14:52.32\00:14:55.75
doing it yourself.
Yes. And then they have
00:14:55.78\00:14:58.31
And then they have
questions as they are
00:14:58.34\00:14:59.32
preparing and we can
answer them right there.
00:14:59.35\00:15:01.29
Right that's right. And
it takes the fear out of it
00:15:01.51\00:15:03.50
because this is
totally different, totally new
00:15:03.53\00:15:05.98
for most people. Yes.
You know, it's not the
00:15:06.01\00:15:08.53
Microwave, a dry fruit
type foods, right, right,
00:15:08.56\00:15:11.27
takes a little bit of
preparation. So, they are
00:15:11.30\00:15:14.40
finding this is
working for them, right.
00:15:14.43\00:15:17.20
It's kind of like
having you are going to their
00:15:17.66\00:15:18.93
home type of thing and
been able to share that's right.
00:15:18.96\00:15:21.57
And Jill my heart
goes out to so many people
00:15:21.60\00:15:24.08
that are sick because
they just don't know how to
00:15:24.11\00:15:26.02
prepare their foods.
Yes, yes. And some of them
00:15:26.05\00:15:28.40
are prisoners
like in their own body.
00:15:28.43\00:15:30.22
So, this is a great
freedom for them. That's right.
00:15:30.25\00:15:33.77
It is. Praise God.
Well you know, praise God
00:15:33.80\00:15:35.68
that he inspired you
with the idea to start the
00:15:35.71\00:15:37.24
Ministry and to be
able to do that to help you,
00:15:37.27\00:15:38.81
that's wonderful. He
certainly gets the glory.
00:15:38.84\00:15:41.41
Well these are starting
to, okay, boil a little bit now
00:15:42.32\00:15:45.82
and we are smelling
the garlic, so, oh yeah it
00:15:46.16\00:15:48.20
smells good, and I'm
going to add this slowly,
00:15:48.23\00:15:50.54
this is the
Arrowroot and the powder.
00:15:50.57\00:15:52.20
Looks like milk. Yes, it
does. I was thinking that.
00:15:56.51\00:15:59.29
Yeah. There goes the
rest. Here we go and that stop
00:15:59.32\00:16:08.71
the boiling process, but
it will pick up again soon,
00:16:08.74\00:16:11.54
right, and as soon
it's thicken then we will,
00:16:11.57\00:16:13.61
I can see it's starting
to thicken already, oh yeah
00:16:14.15\00:16:15.82
I didn't see that absolutely.
Oh, yeah, look at that.
00:16:15.85\00:16:18.23
So, that's about all you
need to cook it for about.
00:16:19.21\00:16:20.72
It's not like sitting
20 minutes, no, not at all.
00:16:20.75\00:16:24.17
It's pretty easy, alright.
You can let it cook longer
00:16:24.20\00:16:26.52
if you want, the
longer it cooks the darker the
00:16:26.55\00:16:29.23
mushrooms will get,
yes, and the taste might get
00:16:29.26\00:16:32.71
mixed up all the
seasonings that will
00:16:32.74\00:16:34.49
better, but this is basically
how you do it, good, and
00:16:34.52\00:16:37.46
now I'm just gonna to
transfer onto the rice and
00:16:37.49\00:16:40.11
then it will be
done. Good. We move it.
00:16:40.14\00:16:44.17
Yes, there you go. Oh!
it looks good. Oh! it smells
00:16:44.20\00:16:50.06
good. Does it?
This is the main dish.
00:16:50.09\00:16:52.48
Yes, that's right, and it's
pretty easy I like that too.
00:16:52.51\00:16:55.66
If you are rushing home
from work you have a lot
00:16:55.69\00:16:57.06
of time, that's pretty
nice. And you know you can
00:16:57.09\00:16:59.91
cut these mushrooms up
ahead of time, right, and
00:16:59.94\00:17:02.44
put them in the jar
and vacuum pack the jar.
00:17:02.47\00:17:04.45
You know that's really
fancy, where can we give
00:17:04.48\00:17:06.43
for friends at home?
Where could they even
00:17:06.46\00:17:07.80
get one of these vacuum
pack jars for themselves?
00:17:07.83\00:17:10.07
Well, they need
to call me actually.
00:17:10.10\00:17:12.50
I haven't seen
them around a lot.
00:17:12.53\00:17:14.14
Okay, I've this wholesale
supplier for a Lifestyle
00:17:14.17\00:17:17.01
Center and he has
them. Okay. And we have them
00:17:17.04\00:17:19.25
at our home and I'll be
happy to send one. Right!
00:17:19.28\00:17:21.55
So, for our friends to
be able to contact to you,
00:17:21.58\00:17:23.94
just contact us here
at 3ABN and will be happy
00:17:23.97\00:17:26.22
to get in touch with
them. Oh, yeah that would
00:17:26.25\00:17:27.60
be wonderful. Okay.
Well, that is the dish Jill.
00:17:27.63\00:17:30.34
Oh! It looks good.
It tastes good too.
00:17:30.37\00:17:33.60
Yes, very nice. What
do we're making, we are
00:17:33.63\00:17:35.39
having our side
dish right? Right!
00:17:35.42\00:17:37.31
That's our last thing
our side dish. Right, we're
00:17:37.34\00:17:38.98
gonna to have
Broccoli and Pea salad, good.
00:17:39.01\00:17:41.64
You want to read that
recipe for us? Sure, I'll be
00:17:41.67\00:17:43.73
happy too. For so
we'll have a large bunch of
00:17:43.76\00:17:47.47
broccoli, cut into bite
sized pieces also a small
00:17:47.50\00:17:50.87
pkg, frozen peas, we
will have them thawed first
00:17:50.90\00:17:54.13
Also 2 stalks of
celery, sliced thin
00:17:54.76\00:17:57.65
1/4 c. sliced
almonds, dry roasted
00:17:58.47\00:18:01.68
1 tsp. dried
dill little more and,
00:18:02.14\00:18:05.77
1/2-1 c. Vegenaise Mayonnaise.
00:18:05.80\00:18:08.60
You know I think I am
gonna to love this recipe
00:18:11.04\00:18:12.56
Bev because I like
anything with vegetables.
00:18:12.59\00:18:14.65
Well, this is
right down your then.
00:18:15.23\00:18:17.06
This is the recipe that
we have just about every
00:18:18.14\00:18:20.46
week my husband really
put thumbs up on this okay.
00:18:20.49\00:18:23.75
I think it's because of
the crunch yes, he likes the
00:18:23.78\00:18:26.35
crunchy yes that's
good. So, shall we get started
00:18:26.38\00:18:28.51
absolutely? Okay, I've
got a large bunch of Broccoli
00:18:28.54\00:18:31.97
and of course this is
our raw and I'm going to
00:18:32.00\00:18:34.45
chopped it up finer
we've got pieces in here, okay,
00:18:34.48\00:18:37.79
but I'm going to
chop a little finer,
00:18:37.82\00:18:40.03
bite sized pieces. These
are little bit big bites.
00:18:40.06\00:18:42.85
Yes. So, you can even
put some of the stock in
00:18:42.88\00:18:45.36
there for it. Yes.
You know I like how you,
00:18:45.39\00:18:47.44
I'm sorry, I like how
you use your food processor
00:18:47.47\00:18:49.59
so much. We do. It
really cut your time in half.
00:18:49.62\00:18:52.68
I use the pulse feature
and then that makes all the
00:18:52.71\00:18:56.60
big pieces go
down into the blade.
00:18:56.63\00:18:58.46
Yeah. That's easy, that
is, very nice and might even
00:19:01.83\00:19:05.47
be a little bit
smaller, yeah then bite sized
00:19:05.50\00:19:09.15
pieces, but there is a
lot of flexibility with
00:19:09.18\00:19:12.58
these, right.
We're gonna to put it
00:19:12.61\00:19:14.02
in this bowl right here.
00:19:14.05\00:19:15.31
You got it so
green, you know this is a
00:19:19.80\00:19:22.07
Cruciferous
vegetable and it's in a family
00:19:22.10\00:19:25.14
of vegetables that are
very Anti-cancer, oh, so
00:19:25.17\00:19:29.03
they are cancer-fighting.
Okay, what other
00:19:29.06\00:19:31.39
Cauliflowers and
crystal flower too right.
00:19:31.42\00:19:33.32
Cauliflower, Kale,
Cabbage, Brussels Sprouts
00:19:33.35\00:19:38.12
all these kale I mentioned
this is a very good one,
00:19:38.55\00:19:40.74
yeah, and very
versatile. Yeah, a lot of those
00:19:40.77\00:19:42.44
vegetables right. Now
I'm going to add a small
00:19:42.47\00:19:46.03
package of frozen
Peas right in there.
00:19:46.06\00:19:48.16
So, you haven't
cooked them you just taught
00:19:49.27\00:19:50.89
basically
exactly just taught them.
00:19:50.92\00:19:52.99
And then I'm going to
do the same thing with the
00:19:53.89\00:19:56.84
Celery that we did with
the Broccoli. Okay, good.
00:19:56.87\00:19:59.92
So, I put the S-Blade
back into, now what's different
00:19:59.95\00:20:03.80
about this blade
verses other blades?
00:20:03.83\00:20:05.41
Well the other blades
do slicing and dicing, okay
00:20:05.44\00:20:09.28
where this one you have
more controlled with the
00:20:09.31\00:20:11.06
pulse feature this
one does smaller chopping
00:20:11.09\00:20:13.59
final chopping it
does, it does okay.
00:20:13.62\00:20:15.26
So, we're got the Celery
in there and that's actually
00:20:16.48\00:20:18.69
too Stalks two Stalks you
can slice, that's really nee,
00:20:18.72\00:20:25.48
slice them thin by hand
if you want, yes, but I'm
00:20:25.51\00:20:28.23
always into fast. I
like that that's really good
00:20:28.26\00:20:32.84
Fast and through,
yeah, so put those in it,
00:20:32.87\00:20:36.13
green Peas, oh, yes.
Oh! This got to be really
00:20:37.02\00:20:39.69
healthy right. This
green is good for you.
00:20:39.72\00:20:41.44
Oh, yes. The greener
the better. Yeah, very nice.
00:20:41.47\00:20:46.35
Okay, and then a
fourth cup of sliced almonds
00:20:46.38\00:20:49.10
that are dry roasted.
Now how do you dry roast
00:20:49.13\00:20:51.65
to nuts. Well there is
two ways you can do it you
00:20:51.68\00:20:53.67
can do it in a toaster
oven and lot you it set on the
00:20:53.70\00:20:55.78
tray but keep it close
to eye on it because they
00:20:55.81\00:20:58.66
burn quickly. Oh,
okay, but they roasting is
00:20:58.69\00:21:01.43
important or you can do
it on your stove top just
00:21:01.46\00:21:03.97
mixing up in a pan
while they are roasted.
00:21:04.00\00:21:06.20
Now how about, I've
tried to, I've put some almonds
00:21:06.23\00:21:08.35
in my oven. I put
them, just thought a cookie
00:21:08.38\00:21:11.88
sheet and I put a little
bit of water on them and then
00:21:11.91\00:21:14.16
just a coming there,
that works and that works,
00:21:14.19\00:21:16.12
that works too.
Right that be the same as
00:21:16.15\00:21:17.42
doing on toaster oven,
because we are doing on
00:21:17.45\00:21:18.42
toaster oven. So,
okay. It's same principle.
00:21:18.44\00:21:20.17
Okay, so we've got
everything in there other
00:21:20.20\00:21:23.00
then are seasonings
yes I thought I would mix
00:21:23.03\00:21:26.25
this just little you
get everything fairly.
00:21:26.28\00:21:29.67
That toasting the
almonds makes it smell good and
00:21:30.31\00:21:33.09
add so much to the
flavor yes. Now we have a
00:21:33.12\00:21:36.41
couple of pieces of
the Broccoli and Celery,
00:21:36.44\00:21:38.22
right, normally would
you cut them smaller or,
00:21:38.25\00:21:40.20
right, right because
that's a little bit bigger than
00:21:40.23\00:21:42.21
a bite sized piece.
Okay, I wasn't sure, right.
00:21:42.24\00:21:44.98
You might find one or
two. I would normally,
00:21:45.55\00:21:48.05
hardly take a little
bit more time with the
00:21:48.08\00:21:50.10
food processor. Yes and
just let it work a little
00:21:50.13\00:21:52.53
more, okay and then
here is our teaspoon of dell
00:21:52.56\00:21:56.29
weed and this is dried.
Yes. If you add fresh use
00:21:56.32\00:21:59.69
3 teaspoons, okay
use tablespoon. Okay.
00:21:59.72\00:22:02.45
So, three to one ratio
basically, right and the
00:22:02.48\00:22:06.04
fresh does make the
dish taste even brighter.
00:22:06.07\00:22:08.82
Yes, it always does.
It always does. Yes, yes.
00:22:08.85\00:22:10.71
I love using fresh
herbs it seems like the almost
00:22:10.74\00:22:12.60
taste better than the
dried yeah, and they are
00:22:12.63\00:22:15.10
actually easy to
grow. Yes, okay. And I might
00:22:15.13\00:22:17.62
read a book or something
to get a few pointers, but
00:22:17.65\00:22:19.77
they are very good,
again growing in the garden.
00:22:19.80\00:22:21.84
You can, yes. I have
little thoughts outside my
00:22:21.87\00:22:24.23
kitchen, and put the
herbs in it. Oh, that's cute.
00:22:24.26\00:22:26.53
I do Dill. I do Cilantro,
I do Basil. There is a lot of
00:22:26.56\00:22:30.75
Basil and there is other
ones too out the Cilantro
00:22:30.78\00:22:34.06
and then she
really like that Parsley.
00:22:34.09\00:22:35.80
And you know Bev, I'm
thinking, I don't know if
00:22:36.81\00:22:38.26
any of our friends
at home or like us, but
00:22:38.29\00:22:39.96
sometimes you are
on a tight budget.
00:22:39.99\00:22:41.12
You know, so you
think, okay now how can I buy
00:22:41.70\00:22:44.15
all these fresh
herbs that when they are so
00:22:44.18\00:22:45.44
expensive in the grocery
store They are, especially
00:22:45.47\00:22:47.67
if you buy organic
ones. Yes, and did you know
00:22:47.70\00:22:50.57
most of them have an
expiration date on them.
00:22:50.60\00:22:52.84
So, you have to watch
those expiration dates,
00:22:53.49\00:22:55.88
because they lose all
nutritional value, right,
00:22:55.91\00:22:58.59
if you buy and pass that
date, yes, or if they are,
00:22:58.62\00:23:01.50
you are covered for
years that loses some too.
00:23:01.53\00:23:04.32
This is too, even the
dried they will lose. Right,
00:23:04.35\00:23:06.38
they do lose, okay,
after a long period of time.
00:23:06.41\00:23:09.21
Right! Well Jill, the
last thing we're going to add
00:23:09.24\00:23:11.72
is the Vegenaise and
this is the Grapeseed Oil
00:23:11.75\00:23:15.65
version. There are
three versions. There is the
00:23:15.68\00:23:18.69
Grapeseed Oil, there
is one with Soybean Oil,
00:23:18.72\00:23:21.13
and there is
one with Canola Oil.
00:23:21.16\00:23:22.50
We have found that this
one taste the best and it's
00:23:22.53\00:23:25.02
the healthiest for
you. Okay, the Grapeseed oil
00:23:25.05\00:23:27.99
good, alright,
very good for you.
00:23:28.02\00:23:29.45
So, this is the one cup.
It says one half the one,
00:23:29.48\00:23:32.47
but we like the
Vegenaise so much I go
00:23:32.50\00:23:34.53
with the full cup.
Yeah, there you go.
00:23:34.56\00:23:36.09
Have you have it before?
Yes, yes absolutely. I like
00:23:36.83\00:23:40.46
that too. It's a
very, very popular.
00:23:40.49\00:23:41.89
And I've tried Grapeseed
and I've tried the original
00:23:41.92\00:23:43.90
but that's the only took
types of tried yeah. Okay,
00:23:43.93\00:23:47.10
now and this going
to thoroughly mix the
00:23:47.13\00:23:49.06
Vegenaise and with all
these greens. Oh, it looks
00:23:49.09\00:23:52.34
really good. It is!
Yes, and I even think my
00:23:52.37\00:23:55.36
husband is not really so
much into vegetables, but
00:23:55.39\00:23:57.34
I think he really like it
too. I think he would, yes
00:23:57.37\00:23:59.84
the Vegenaise is really
is the over edge you can see
00:23:59.87\00:24:02.49
the over riding flavoring
in this recipes yes, yes.
00:24:02.52\00:24:05.90
That's right and
things are top smallest.
00:24:05.93\00:24:08.02
It's not like
eating a whole stock of
00:24:08.05\00:24:09.58
Broccoli or something.
That's right. It's well
00:24:09.61\00:24:11.88
hidden for those who
haven't quite crossed over
00:24:11.91\00:24:14.52
the line to, right,
it, oh we embraced the
00:24:14.55\00:24:16.61
veggies yet right. And
if your husband has some
00:24:16.64\00:24:20.07
favorite vegetables
you can switch it out.
00:24:20.10\00:24:22.36
Yes, there you go. There
you go, that's a good idea.
00:24:22.39\00:24:25.80
You could use Cauliflower.
In fact, it says you could
00:24:25.83\00:24:28.89
add a little Cauliflower
if you want for color, but
00:24:28.92\00:24:31.36
this Vegenaise adds
quit a bit of white, yes, for
00:24:31.39\00:24:34.69
colors yes, you don't
really need it, yes, but say
00:24:34.72\00:24:37.10
someone like cauliflower
more than broccoli, just
00:24:37.13\00:24:39.87
exchange it totally,
absolutely. Right that's
00:24:39.90\00:24:43.27
good. Now how long
would you stick this in
00:24:43.30\00:24:45.45
the fridge or could
you heat it right away or,
00:24:45.48\00:24:47.25
yes either one. If you
are ready to eat now it's
00:24:47.28\00:24:50.45
ready, Okay, and if
you're not you can put it in the
00:24:50.48\00:24:53.64
refrigerator and actually
it lose about 50% of it's
00:24:53.97\00:24:57.85
nutrient value next day,
24 hours later. So, do you
00:24:57.88\00:25:01.05
want to eat it
basically the same day that's
00:25:01.08\00:25:02.52
the principle? Yes,
right. That is the principle.
00:25:02.55\00:25:04.72
Right, that's good. Well I
think I'm ready to eat now.
00:25:04.75\00:25:06.84
So, I think I can eat it
now. It's ready, it's ready.
00:25:06.87\00:25:09.46
It's ready and chilled
is even that much better.
00:25:09.49\00:25:11.66
Yes, if your vegetables
are cool I would think
00:25:11.69\00:25:13.50
that would help too,
right, and these were.
00:25:13.53\00:25:15.52
Sound makes
different. It does. Yeah good,
00:25:16.23\00:25:18.71
well friends if you like
to contact Bev we're gonna
00:25:18.96\00:25:20.96
to give you some
information here for the
00:25:20.99\00:25:22.98
recipes we've done
today, as well as if you want to
00:25:23.01\00:25:25.93
contact Bev you can
contact us here on and we
00:25:25.96\00:25:27.72
will get you in touch
with Bev. But, we'll be back in
00:25:27.75\00:25:30.12
just a moment
to show you all the
00:25:30.15\00:25:31.76
final products
that we made today.
00:25:31.79\00:25:33.41
We hope you've enjoyed
today's program with Bev
00:25:36.29\00:25:38.45
cook. Now let's check
a moment to review our
00:25:38.48\00:25:40.80
appetizer and dinner recipes.
00:25:40.83\00:25:42.58
Apple Lemon-Beet juice, 4 apples
00:25:42.61\00:25:45.19
1/4 Beet ½ Lemon.
00:25:45.22\00:25:47.31
For the Mushroom Stroganoff,
need 4 tbsp. Olive Oil
00:25:47.75\00:25:50.98
4 tbsp. Lemon Juice
2 tbsp. Tamari Sauce
00:25:51.01\00:25:54.62
2 ½ Garlic
cloves, minced ½ c. water
00:25:55.04\00:25:58.32
2 tbsp. Arrowroot
powder 4 Portobello mushrooms,
00:25:58.35\00:26:02.36
sliced & cut
into bite size pieces.
00:26:02.39\00:26:04.40
Our broccoli & peas salad,
1 large bunch of broccoli,
00:26:04.95\00:26:08.40
cut into bite sized
pieces 1small pkg of frozen
00:26:08.43\00:26:11.76
peas thawed 2 stalks
of celery, sliced thin
00:26:11.79\00:26:15.21
1/4 c. sliced almonds,
dry Roasted 1 tsp. dried dill
00:26:15.24\00:26:20.16
or more, 1/2-1 c.
Vegenaise Mayonnaise.
00:26:20.19\00:26:23.88
If you would like to
contact Bev Cook, please
00:26:24.22\00:26:26.98
call 3ABN at
800-752-3226 for more
00:26:27.01\00:26:32.01
information or you may write to
00:26:32.04\00:26:33.90
3ABN, PO Box 220
West Frankfort, IL62896
00:26:33.93\00:26:40.63
The number again is
800-752-3226. Now let's take
00:26:40.66\00:26:46.81
a look that our
finished recipes with Bev.
00:26:46.84\00:26:49.11
Well looking all
these good food here Bev,
00:26:53.65\00:26:55.83
yes, we have a
complete meal. Right and I'm
00:26:55.86\00:26:57.88
getting hungry, me
too. We can enjoy the foods
00:26:57.91\00:27:01.72
of our labor that's
right. Let's look what we need
00:27:01.75\00:27:03.80
today, okay this is
the Apple Lemon-Beet Juice
00:27:03.83\00:27:07.56
it's a great refreshing
drink for any day, really.
00:27:07.59\00:27:11.43
And you guys is fantastic.
Now what we've made next?
00:27:11.46\00:27:14.53
Well after that
juice we made the Mushrooms
00:27:14.56\00:27:17.45
Stroganoff and you
could exchange some of whole
00:27:17.48\00:27:20.43
Grain Pasta in place
of rice just for a little
00:27:20.46\00:27:23.94
different, yes, I've
actually use the Spinach
00:27:23.97\00:27:26.51
Pasta before and that
makes a nice eye appeal.
00:27:26.54\00:27:29.85
That will give you a very
good color. It does, right,
00:27:29.88\00:27:32.01
it does. And what's our
Side Dish here. Our side
00:27:32.04\00:27:34.55
dish is our Broccoli and
Peas Salad and it's those
00:27:34.58\00:27:38.72
toasted almond slivers
actually if you add whole
00:27:38.75\00:27:41.93
almond you want to
sliver them, toasted really
00:27:41.96\00:27:44.63
makes that dish I
think. Yes, and it set a bit in
00:27:44.66\00:27:47.80
Greenleaf Salad you
can get yourself enough
00:27:47.83\00:27:49.60
away, exactly right.
Well, thanks for coming Bev
00:27:49.63\00:27:52.66
we have a good time
today in the kitchen, we did.
00:27:52.69\00:27:54.28
We always do and
till we see you next time
00:27:54.31\00:27:56.66
friends may God
bless you and keep you.
00:27:56.69\00:27:58.53
Enjoy these
recipes at happy cooking.
00:27:58.56\00:28:00.72