Participants: Jill Morikone (Host), Bev Cook
Series Code: LCT
Program Code: LCT000061
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00:01 If you are like nee, sometimes you rush home
00:03 from working you think what is the world that I 00:04 gonna to fix for dinner or what a might I gonna fix 00:06 for lunch. Well, today we have a complete meal 00:09 appetizer, the main dish, and assign dish for you. 00:44 Hello friends and welcome to Let's Cook 00:46 Together. I'm your host Jill Morikone and we 00:49 have an exciting complete meal program plan for 00:51 you today. I'm here in the kitchen with my good 00:54 friend and special guest Bev Cook. Welcome Bev. 00:57 We're so glad to have you, thank you Jill. It's 00:58 really nice to being here; I like to share these things 01:01 people having always fight before. Absolutely, I 01:04 like that. Now you're on the Lifestyle Center in 01:06 North Carolina, is that right? We do. People 01:08 come there. They don't know, they learn how to 01:10 cook, but they learned to how to live a healthy day 01:12 into repeated over and over and over again. Yes. 01:15 So, besides the diet you do things like exercise 01:18 and that couple of things around. We do. We walk 01:19 in the Blue Ridge Mountain, and we also 01:22 some rebounding which is like a mini-trampling 01:25 and we do okay. I monitor their sunshine 01:27 and their water intake. Yes. And they feel so 01:30 much better. Absolutely! And I didn't realize that 01:32 was so simple. Yeah, that's right, that's great, 01:35 always looking for the complex ways. Yes, that's 01:37 right. How long have you been doing, how long 01:40 having your husband had the Lifestyle Center? For 01:41 five years. Five Years! This is our fifth year. 01:43 That's the, have you always been into healthy 01:45 cooking or? Well not from day one, it was a 01:50 kind of an unveiling over the years. You know, I 01:53 never was really sick, but I did have a weight 01:55 problem many years ago, you never know it, but 01:59 when I moved into God's natural foods and it 02:01 happened at the same time when I became a 02:03 Christian. Okay. You know about the same time 02:06 and then the wait just kind went off as a 02:08 secondary benefit. I was actually just trying to get 02:11 healthier that was the motive. Yes 02:13 absolutely. Well you have your nature path as well 02:17 right? So, you have a lot of schooling too. Yeah, 02:19 that's me. You know it's me friends here in the 02:21 studio we've been talking to camera people and I've 02:23 been asking Bev questions and she knows 02:25 a lot. So that's really, a lot of nutritional advising 02:27 stuff so. But you Jill as like the Bible the more 02:30 you know the more you realize what you don't 02:31 know. So, it just drives you to keep studying and 02:34 try new things. That's right, that's right. Well, 02:35 we're gonna to make a special juice today first. 02:37 What kind of juice? It's called an Apple-Lemon- 02:39 Beet juice. Woo, very nice. You want to read 02:42 that recipe first? Sure, I'll be happy too. 02:44 It's actually 4 whole Apples and 1/4 beet and ½ 02:50 Lemon. That's easy. That is easy. 02:54 I can handle that. Well, well you should try one 02:56 these days. Well, I've got a Green Star Juicer, 02:59 which is high power juicer and it will do this 03:01 in no time. This is different than I have a 03:03 champion at home this is different thing from 03:04 champion. Right! The mechanisms of how the 03:06 juices extracted is a little bit different, but the end 03:09 product is very good with both juicers. Okay, good 03:11 so shall we start? Yeah, absolutely! Okay, I'm 03:14 gonna to put these apples through. 04:43 Now the guests at your Lifestyle Center, they get 04:45 to work in the kitchen right? They do, yeah, and 04:48 they do different juice combinations every 04:50 morning. Fine! It's actually mostly 04:52 vegetables juice, but now and then for a treat we'll 04:54 do a juice like this, which is mostly fruit. Now tell 04:57 me Bev, why would you want juice? What's 04:59 juicing good for? Well it's very concentrated 05:02 nutrients. So, like one glass of carrot juice 05:06 would equal about 8 carrots and it's hard to sit 05:09 down a few times a day and eat 8 carrots at a 05:11 time, but it's easier to drink the juice. So, you 05:15 get concentrated and it really enriches your blood 05:17 and when you have rich blood it goes circulates 05:20 through the blood stream to feed every organ, every 05:22 tissue, every system in the body is enhanced 05:26 when you drinking juice. Okay, well this is good 05:28 for people who are healthier or just when you 05:30 sick you should do? It's both. Now if you are sick 05:33 you probably wanted to drink more juice. The 05:35 faster, I mean the more quantity juice you drink 05:38 the faster you get well. Yeah. Of course you have 05:40 to do the whole Lifestyle, but juicing is a big plus. 05:43 Right, a big part of it yeah! Well, I like this, 05:45 yeah. Now, let me strain this thing. Okay. Jill this 05:49 is the Apple-Beet Lemon, and it makes a beautiful 05:52 summer drink. Yes, now what type of apples to be 05:56 used in this? We used Fuji. I've used Gala, I've 05:59 used red delicious, but the Fuji and the Gala, beet it 06:03 is when but there aren't too many people are used 06:05 to but, I don't know. No, I am not. There is a very 06:08 sweet juice and it actually is very good for you as 06:12 well. So, we do different apples, you could even 06:16 do, you can do a juice with a Granny Smith, its a 06:19 little tart. Yes. You know, but it still a very good 06:22 juice. If it's the Fuji would have sweeter. 06:23 Yeah, exactly, well, this is basically yeah, there is 06:27 a little bit of pulp in here, yes, and you could use 06:29 that as it like a healthy apple sauce. It will be 06:33 red, it is red, but you know the bright colors, 06:36 yes, they are so good for you. Yes, yes, yes you are 06:38 right. So, I thought I pour this into a glass for us to 06:42 try. Oh good! You mean I get to try this. Right! Do 06:46 try it. Here we go. Let's get a sip and then I'll 06:49 show you something else. Very nice, oh it's so 06:55 pretty. You know, I guess the beet is that color that 06:57 looks like, like little bit strawberry a little bit, I 07:00 don't know, but it looks really good. We can put 07:02 few ice cubes in there, you know, yeah, for a 07:04 summer drink and may be a slice of lemon on the 07:06 glass. Yeah, let me try. Does that taste good? Hey 07:13 guys, this is really, really good, mam. But color in 07:16 your teeth? It's kind of sweet, but yet kind of tart 07:19 too. Right! Oh, it's good for either. And beets are 07:21 full it's specially the Beet greens, yes, but the root 07:24 too is good for iron. There's many people that 07:27 are in need for this one. Okay, I need some more. 07:28 That's really good. Oh! You guys you got to try 07:34 this. This is really good. Jill that juice is good in 07:36 storage for about two days, okay, with the 07:39 Green Star Juicer. Okay. But, you know what, we 07:42 vacuum pack our juice at home and that extends the 07:45 shelf life of the juice. Fancy! How much does 07:48 that extend the shelf life? By three times what your 07:50 normal juice would hold it. So, this is two, two, 07:52 then it would hold for 6 days. Exactly! I still 07:55 remember a little bit of Math though. Yeah. I 07:57 usually tell people five the factor and one safety 08:00 day, yes, but we drink it on the fifth, sixth day, 08:03 and it's still good. Now, these juices go bad as in 08:05 you get sick or is it; it looses nutrients or what's 08:09 that? Well, it will give you both. It will give you 08:11 definite signals when it goes bad. It gets thick. It 08:14 gets sharp tasting. It separates. It loses its 08:17 appeal altogether. Right, right! Let me show you 08:20 how to vacuum pack that. This is a typical canning 08:23 jar with the flat lid on top and then I have a, this is 08:27 called a Jar Sealer, goes straight down over the 08:30 jar. I have never seen that, wow! And then this 08:32 is another little appliance, hold to vacuum packer 08:36 actually. You put in there, and press this button. 08:39 It's all that. And that's it. Right! So, it's sucking the 08:50 air out. It did and that's what it makes the food or 08:53 the juice in this case deteriorate and that is on 08:56 there. Oh, yeah. Pardon my ignorance. How can 08:59 you suck the air out when there is no, no hole? No, 09:02 it takes it from the peripheral part of the, 09:05 right and it squeezes it tighter, kinda like of can 09:07 or something. Right. Pretty okay. Right. So, 09:09 now that's going to be good for five to six days 09:11 in refrigeration. Very nice. It doesn't take the 09:14 place of caning or just sit at on your shelf, yeah, but 09:17 certainly will pay your time in half when it goes 09:20 to juicing. Yeah, boy that's knead. While we 09:22 are making next appetizer, now we go to 09:24 our main dish we make our main dish right. It's 09:26 gonna to be our Mushrooms Stroganoff 09:28 good. Let's read the ingredients for our 09:30 Mushrooms Stroganoff for that you need, 09:31 4 tbsp Olive oil 4 tbsp lemon juice 09:35 2 tbsp tamari sauce 2 ½ garlic cloves, minced 09:41 ½ cup water 2 tbsp. arrowroot powder 09:46 4 Portobello mushrooms, sliced & cut into 09:49 bite size pieces. 09:53 Well, this looks good here Bev and we're using 09:55 all these mushrooms. We are. You'll be surprise 09:58 how they will shrink once they cook. Yes, yes. This 10:01 is part of Bella Mushrooms and we cut 10:04 them into bite size pieces to start with. Oh! Okay. I 10:07 can see it's nice and big. This is the way they look 10:08 in the store. Yes, right. These are good for you. 10:11 They are not quite as high in nutrients as some of 10:14 your other vegetables, so we don't go heavily, but 10:17 every now and then for special occasions. That's 10:18 right, special treat like. This is one of those times. 10:21 That's right. So I'm going to cut this and put Bella 10:24 Mushroom, and just cut it like in the half and half 10:27 again. Okay, just to we get a bite size pieces. Get 10:30 something smaller right. Yeah, you don't have a 10:33 sharp knife too. Yeah, it's kind of rebound there. I 10:37 am going to cut these one more time, okay, and we 10:39 will cut all of these. 10:42 Okay. These don't have a 10:44 lot of eye appeal, but they have a lot of taste appeal. 10:48 Yes. Have you had those before? Absolutely, yes, 10:50 and this smells good too. I like when we start to 10:52 cook the stuff, you can really smell it. Yes. So, 10:54 now Jill we need I have already heated the oil, the 10:58 Olive Oil in there, okay, there was 4 tablespoons. 11:00 I'm going to add the next few ingredients, which is 11:03 the 4 tablespoons of lemon juice, right here. 11:06 Now you use fresh Lemon juice. I did. I take 11:08 the lemon and actually I have a Citrus juice so that 11:11 extracts. Yes, and then 2 tablespoons of Tamari 11:14 Sauce, that's like the soy sauce and then we're 11:18 going to put our minced garlic cloves, yes. So, this 11:22 is a mincer, up at the cloves in here, right here 11:26 one at a time obviously. Yeah. Let me get once, 11:28 and then fixer will get, right and just cut that in 11:31 there so they can be salted there. Yes and 11:34 there is much fast and then cut garlic cloves by 11:36 hand. Yes, that was the old fashion way. You 11:39 know, I've been there and done that. Otherwise still 11:41 do it, so I need to get myself one of these. 11:44 I need to get job done. Yeah. But, this makes 11:46 smaller, I like that, because they are real 11:48 little pieces. Very minced because, I mean some 11:51 people aren't real crazy about garlic taste. Right! 11:54 I'm not one of those because I do love it. Yes. 11:56 But, you don't want to have a big chunk yes in a 11:59 dish. Yes, right, right. Okay, okay and then 12:03 that's gonna to be warming in there a little, 12:06 yeah, that's where we're going to put in 12:07 mushrooms, okay, and we actually can do that now. 12:10 You want them? Okay, put that in there, all of the 12:14 bite size pieces. Yes, smelling good already. I 12:18 can smell the garlic and the oil. Yeah, it doesn't 12:20 take long and these are going to be cooking down 12:22 very soon, yes. And what I'm gonna to do is take 12:27 this Arrowroot Powder and put it in to our water, 12:30 we have a half of cup of water and 2 tbsp of there 12:33 arrowroot powder, okay, which is like a healthy 12:35 Corn Starch. Yes. Corn Starch is more processed 12:40 then this. Yes, okay. And it works just the same 12:42 way. You need to have to put in room temperature 12:45 or cold water and mix it up, yes; you don't want to 12:47 just put it into your hot oil. And it makes nice and 12:50 you have stirred up and then when you add it, it 12:52 thickens slowly, will mix it in there slowly. Yes, 12:56 yes. Just like that. Now would you add it right 12:59 away or you would love to mushrooms cook a 13:00 while what's the? I let the mushrooms cook a while 13:03 and let them you know just absorb all the 13:06 wonderful garlic, yes, and oils in here, yes, yes, and 13:09 cook down a while and then I will add that. Yes. 13:12 And then when that's complete we'll put it on 13:14 the rice. Oh, very nice. And there is some options 13:17 with this recipe, yes, for your bed. You can have a 13:20 better rice like I have here. Yeah, that's pretty. 13:22 Or you can use some whole grain noodles. 13:24 That's a good idea. We've used both, but not in same 13:28 dish, but either or and this is a wild rice blend. There 13:34 is wild rice. There is brown rice. There is 13:36 Basmati Rice, Lander rice. I like Basmati Rice. 13:38 I do too. It has such a nutty flavor. So, that's 13:42 why we are using this to give it a more flavor. Yes, 13:46 absolutely, it tastes good, just a minute for this to, 13:50 yes, to cook down. Yeah. Now when your guest 13:54 come to Lifestyle Center they work in the kitchen, 13:56 don't they and how? They do. That's nee. We set up 13:58 different work stations in the kitchen. We get out 14:01 all the ingredients, the recipe, all the tools 14:04 appliances they'll need, yes and they get right in 14:08 there. Even a lot of men that have never stepped in 14:11 the kitchen before, oh, now they are finding this 14:13 is a little different than what they thought and 14:16 they like it. Yes, right. It is something that 14:18 they can do and right, you can learn. It's not that 14:21 tough and you're giving them tips. I like that Bev 14:23 because you know we have a lot of Lifestyles 14:25 Center around at least in North America I know 14:27 and I know that when people go to there you 14:30 normally have a Chef and you have somebody who 14:32 will fix food for you, but you go home and you 14:34 think now how was I supposed to make that. 14:36 Yes. I can't remember how to do that. How does 14:38 this recipe work? You know you read the recipe 14:39 and you think I'm not really sure what's going 14:41 on here and how to do. Exactly! So, that's very 14:44 good because the people get the practice I like that. 14:46 Right, they've read this lifestyle and this food 14:49 preparation in books. They've seen it on DVDs. 14:52 They watched lectures, but it's not the same as 14:55 doing it yourself. Yes. And then they have 14:58 And then they have questions as they are 14:59 preparing and we can answer them right there. 15:01 Right that's right. And it takes the fear out of it 15:03 because this is totally different, totally new 15:06 for most people. Yes. You know, it's not the 15:08 Microwave, a dry fruit type foods, right, right, 15:11 takes a little bit of preparation. So, they are 15:14 finding this is working for them, right. 15:17 It's kind of like having you are going to their 15:18 home type of thing and been able to share that's right. 15:21 And Jill my heart goes out to so many people 15:24 that are sick because they just don't know how to 15:26 prepare their foods. Yes, yes. And some of them 15:28 are prisoners like in their own body. 15:30 So, this is a great freedom for them. That's right. 15:33 It is. Praise God. Well you know, praise God 15:35 that he inspired you with the idea to start the 15:37 Ministry and to be able to do that to help you, 15:38 that's wonderful. He certainly gets the glory. 15:42 Well these are starting to, okay, boil a little bit now 15:46 and we are smelling the garlic, so, oh yeah it 15:48 smells good, and I'm going to add this slowly, 15:50 this is the Arrowroot and the powder. 15:56 Looks like milk. Yes, it does. I was thinking that. 15:59 Yeah. There goes the rest. Here we go and that stop 16:08 the boiling process, but it will pick up again soon, 16:11 right, and as soon it's thicken then we will, 16:14 I can see it's starting to thicken already, oh yeah 16:15 I didn't see that absolutely. Oh, yeah, look at that. 16:19 So, that's about all you need to cook it for about. 16:20 It's not like sitting 20 minutes, no, not at all. 16:24 It's pretty easy, alright. You can let it cook longer 16:26 if you want, the longer it cooks the darker the 16:29 mushrooms will get, yes, and the taste might get 16:32 mixed up all the seasonings that will 16:34 better, but this is basically how you do it, good, and 16:37 now I'm just gonna to transfer onto the rice and 16:40 then it will be done. Good. We move it. 16:44 Yes, there you go. Oh! it looks good. Oh! it smells 16:50 good. Does it? This is the main dish. 16:52 Yes, that's right, and it's pretty easy I like that too. 16:55 If you are rushing home from work you have a lot 16:57 of time, that's pretty nice. And you know you can 16:59 cut these mushrooms up ahead of time, right, and 17:02 put them in the jar and vacuum pack the jar. 17:04 You know that's really fancy, where can we give 17:06 for friends at home? Where could they even 17:07 get one of these vacuum pack jars for themselves? 17:10 Well, they need to call me actually. 17:12 I haven't seen them around a lot. 17:14 Okay, I've this wholesale supplier for a Lifestyle 17:17 Center and he has them. Okay. And we have them 17:19 at our home and I'll be happy to send one. Right! 17:21 So, for our friends to be able to contact to you, 17:23 just contact us here at 3ABN and will be happy 17:26 to get in touch with them. Oh, yeah that would 17:27 be wonderful. Okay. Well, that is the dish Jill. 17:30 Oh! It looks good. It tastes good too. 17:33 Yes, very nice. What do we're making, we are 17:35 having our side dish right? Right! 17:37 That's our last thing our side dish. Right, we're 17:39 gonna to have Broccoli and Pea salad, good. 17:41 You want to read that recipe for us? Sure, I'll be 17:43 happy too. For so we'll have a large bunch of 17:47 broccoli, cut into bite sized pieces also a small 17:50 pkg, frozen peas, we will have them thawed first 17:54 Also 2 stalks of celery, sliced thin 17:58 1/4 c. sliced almonds, dry roasted 18:02 1 tsp. dried dill little more and, 18:05 1/2-1 c. Vegenaise Mayonnaise. 18:11 You know I think I am gonna to love this recipe 18:12 Bev because I like anything with vegetables. 18:15 Well, this is right down your then. 18:18 This is the recipe that we have just about every 18:20 week my husband really put thumbs up on this okay. 18:23 I think it's because of the crunch yes, he likes the 18:26 crunchy yes that's good. So, shall we get started 18:28 absolutely? Okay, I've got a large bunch of Broccoli 18:32 and of course this is our raw and I'm going to 18:34 chopped it up finer we've got pieces in here, okay, 18:37 but I'm going to chop a little finer, 18:40 bite sized pieces. These are little bit big bites. 18:42 Yes. So, you can even put some of the stock in 18:45 there for it. Yes. You know I like how you, 18:47 I'm sorry, I like how you use your food processor 18:49 so much. We do. It really cut your time in half. 18:52 I use the pulse feature and then that makes all the 18:56 big pieces go down into the blade. 19:01 Yeah. That's easy, that is, very nice and might even 19:05 be a little bit smaller, yeah then bite sized 19:09 pieces, but there is a lot of flexibility with 19:12 these, right. We're gonna to put it 19:14 in this bowl right here. 19:19 You got it so green, you know this is a 19:22 Cruciferous vegetable and it's in a family 19:25 of vegetables that are very Anti-cancer, oh, so 19:29 they are cancer-fighting. Okay, what other 19:31 Cauliflowers and crystal flower too right. 19:33 Cauliflower, Kale, Cabbage, Brussels Sprouts 19:38 all these kale I mentioned this is a very good one, 19:40 yeah, and very versatile. Yeah, a lot of those 19:42 vegetables right. Now I'm going to add a small 19:46 package of frozen Peas right in there. 19:49 So, you haven't cooked them you just taught 19:50 basically exactly just taught them. 19:53 And then I'm going to do the same thing with the 19:56 Celery that we did with the Broccoli. Okay, good. 19:59 So, I put the S-Blade back into, now what's different 20:03 about this blade verses other blades? 20:05 Well the other blades do slicing and dicing, okay 20:09 where this one you have more controlled with the 20:11 pulse feature this one does smaller chopping 20:13 final chopping it does, it does okay. 20:16 So, we're got the Celery in there and that's actually 20:18 too Stalks two Stalks you can slice, that's really nee, 20:25 slice them thin by hand if you want, yes, but I'm 20:28 always into fast. I like that that's really good 20:32 Fast and through, yeah, so put those in it, 20:37 green Peas, oh, yes. Oh! This got to be really 20:39 healthy right. This green is good for you. 20:41 Oh, yes. The greener the better. Yeah, very nice. 20:46 Okay, and then a fourth cup of sliced almonds 20:49 that are dry roasted. Now how do you dry roast 20:51 to nuts. Well there is two ways you can do it you 20:53 can do it in a toaster oven and lot you it set on the 20:55 tray but keep it close to eye on it because they 20:58 burn quickly. Oh, okay, but they roasting is 21:01 important or you can do it on your stove top just 21:04 mixing up in a pan while they are roasted. 21:06 Now how about, I've tried to, I've put some almonds 21:08 in my oven. I put them, just thought a cookie 21:11 sheet and I put a little bit of water on them and then 21:14 just a coming there, that works and that works, 21:16 that works too. Right that be the same as 21:17 doing on toaster oven, because we are doing on 21:18 toaster oven. So, okay. It's same principle. 21:20 Okay, so we've got everything in there other 21:23 then are seasonings yes I thought I would mix 21:26 this just little you get everything fairly. 21:30 That toasting the almonds makes it smell good and 21:33 add so much to the flavor yes. Now we have a 21:36 couple of pieces of the Broccoli and Celery, 21:38 right, normally would you cut them smaller or, 21:40 right, right because that's a little bit bigger than 21:42 a bite sized piece. Okay, I wasn't sure, right. 21:45 You might find one or two. I would normally, 21:48 hardly take a little bit more time with the 21:50 food processor. Yes and just let it work a little 21:52 more, okay and then here is our teaspoon of dell 21:56 weed and this is dried. Yes. If you add fresh use 21:59 3 teaspoons, okay use tablespoon. Okay. 22:02 So, three to one ratio basically, right and the 22:06 fresh does make the dish taste even brighter. 22:08 Yes, it always does. It always does. Yes, yes. 22:10 I love using fresh herbs it seems like the almost 22:12 taste better than the dried yeah, and they are 22:15 actually easy to grow. Yes, okay. And I might 22:17 read a book or something to get a few pointers, but 22:19 they are very good, again growing in the garden. 22:21 You can, yes. I have little thoughts outside my 22:24 kitchen, and put the herbs in it. Oh, that's cute. 22:26 I do Dill. I do Cilantro, I do Basil. There is a lot of 22:30 Basil and there is other ones too out the Cilantro 22:34 and then she really like that Parsley. 22:36 And you know Bev, I'm thinking, I don't know if 22:38 any of our friends at home or like us, but 22:39 sometimes you are on a tight budget. 22:41 You know, so you think, okay now how can I buy 22:44 all these fresh herbs that when they are so 22:45 expensive in the grocery store They are, especially 22:47 if you buy organic ones. Yes, and did you know 22:50 most of them have an expiration date on them. 22:53 So, you have to watch those expiration dates, 22:55 because they lose all nutritional value, right, 22:58 if you buy and pass that date, yes, or if they are, 23:01 you are covered for years that loses some too. 23:04 This is too, even the dried they will lose. Right, 23:06 they do lose, okay, after a long period of time. 23:09 Right! Well Jill, the last thing we're going to add 23:11 is the Vegenaise and this is the Grapeseed Oil 23:15 version. There are three versions. There is the 23:18 Grapeseed Oil, there is one with Soybean Oil, 23:21 and there is one with Canola Oil. 23:22 We have found that this one taste the best and it's 23:25 the healthiest for you. Okay, the Grapeseed oil 23:28 good, alright, very good for you. 23:29 So, this is the one cup. It says one half the one, 23:32 but we like the Vegenaise so much I go 23:34 with the full cup. Yeah, there you go. 23:36 Have you have it before? Yes, yes absolutely. I like 23:40 that too. It's a very, very popular. 23:41 And I've tried Grapeseed and I've tried the original 23:43 but that's the only took types of tried yeah. Okay, 23:47 now and this going to thoroughly mix the 23:49 Vegenaise and with all these greens. Oh, it looks 23:52 really good. It is! Yes, and I even think my 23:55 husband is not really so much into vegetables, but 23:57 I think he really like it too. I think he would, yes 23:59 the Vegenaise is really is the over edge you can see 24:02 the over riding flavoring in this recipes yes, yes. 24:05 That's right and things are top smallest. 24:08 It's not like eating a whole stock of 24:09 Broccoli or something. That's right. It's well 24:11 hidden for those who haven't quite crossed over 24:14 the line to, right, it, oh we embraced the 24:16 veggies yet right. And if your husband has some 24:20 favorite vegetables you can switch it out. 24:22 Yes, there you go. There you go, that's a good idea. 24:25 You could use Cauliflower. In fact, it says you could 24:28 add a little Cauliflower if you want for color, but 24:31 this Vegenaise adds quit a bit of white, yes, for 24:34 colors yes, you don't really need it, yes, but say 24:37 someone like cauliflower more than broccoli, just 24:39 exchange it totally, absolutely. Right that's 24:43 good. Now how long would you stick this in 24:45 the fridge or could you heat it right away or, 24:47 yes either one. If you are ready to eat now it's 24:50 ready, Okay, and if you're not you can put it in the 24:53 refrigerator and actually it lose about 50% of it's 24:57 nutrient value next day, 24 hours later. So, do you 25:01 want to eat it basically the same day that's 25:02 the principle? Yes, right. That is the principle. 25:04 Right, that's good. Well I think I'm ready to eat now. 25:06 So, I think I can eat it now. It's ready, it's ready. 25:09 It's ready and chilled is even that much better. 25:11 Yes, if your vegetables are cool I would think 25:13 that would help too, right, and these were. 25:16 Sound makes different. It does. Yeah good, 25:18 well friends if you like to contact Bev we're gonna 25:20 to give you some information here for the 25:23 recipes we've done today, as well as if you want to 25:25 contact Bev you can contact us here on and we 25:27 will get you in touch with Bev. But, we'll be back in 25:30 just a moment to show you all the 25:31 final products that we made today. 25:36 We hope you've enjoyed today's program with Bev 25:38 cook. Now let's check a moment to review our 25:40 appetizer and dinner recipes. 25:42 Apple Lemon-Beet juice, 4 apples 25:45 1/4 Beet ½ Lemon. 25:47 For the Mushroom Stroganoff, need 4 tbsp. Olive Oil 25:51 4 tbsp. Lemon Juice 2 tbsp. Tamari Sauce 25:55 2 ½ Garlic cloves, minced ½ c. water 25:58 2 tbsp. Arrowroot powder 4 Portobello mushrooms, 26:02 sliced & cut into bite size pieces. 26:04 Our broccoli & peas salad, 1 large bunch of broccoli, 26:08 cut into bite sized pieces 1small pkg of frozen 26:11 peas thawed 2 stalks of celery, sliced thin 26:15 1/4 c. sliced almonds, dry Roasted 1 tsp. dried dill 26:20 or more, 1/2-1 c. Vegenaise Mayonnaise. 26:24 If you would like to contact Bev Cook, please 26:27 call 3ABN at 800-752-3226 for more 26:32 information or you may write to 26:33 3ABN, PO Box 220 West Frankfort, IL62896 26:40 The number again is 800-752-3226. Now let's take 26:46 a look that our finished recipes with Bev. 26:53 Well looking all these good food here Bev, 26:55 yes, we have a complete meal. Right and I'm 26:57 getting hungry, me too. We can enjoy the foods 27:01 of our labor that's right. Let's look what we need 27:03 today, okay this is the Apple Lemon-Beet Juice 27:07 it's a great refreshing drink for any day, really. 27:11 And you guys is fantastic. Now what we've made next? 27:14 Well after that juice we made the Mushrooms 27:17 Stroganoff and you could exchange some of whole 27:20 Grain Pasta in place of rice just for a little 27:23 different, yes, I've actually use the Spinach 27:26 Pasta before and that makes a nice eye appeal. 27:29 That will give you a very good color. It does, right, 27:32 it does. And what's our Side Dish here. Our side 27:34 dish is our Broccoli and Peas Salad and it's those 27:38 toasted almond slivers actually if you add whole 27:41 almond you want to sliver them, toasted really 27:44 makes that dish I think. Yes, and it set a bit in 27:47 Greenleaf Salad you can get yourself enough 27:49 away, exactly right. Well, thanks for coming Bev 27:52 we have a good time today in the kitchen, we did. 27:54 We always do and till we see you next time 27:56 friends may God bless you and keep you. 27:58 Enjoy these recipes at happy cooking. |
Revised 2014-12-17