Have you ever eaten
salad and you think I'm getting
00:00:01.98\00:00:02.98
sick of salad I know
I should be eating my
00:00:03.11\00:00:04.81
vegetables and healthy
foods, but I'm gonna quite
00:00:05.02\00:00:06.99
sure how to get all these
raw food in? Well, today we
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have an exciting program
plan for you with raw foods.
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Hello, friends and
welcome to another Let's Cook
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Together program. I'm
your host Jill Morikone and
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it's my privilege to be
here in the kitchen with a
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special guest, a
special friend all the way from
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Carolina. Her name is Bev
Cook and I want to welcome
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you Bev to our program
today. Thank you Jill it's
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nice to be here. We are
excited about the program
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and the recipes that
we have plan for today.
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But first tell me a
little bit about your ministry?
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Well, we have a ministry
in North Carolina that's
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out in the Hills of;
it's actually the Foothills of
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the Smokies. Nice. It's
got the Blue Ridge Mountains.
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That's a beautiful
country. Right, and the center
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where we live has the
sliding glass doors all
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around, so wherever
you look you are looking at
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God's wonderful
creation. Amen. So, when people
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come there, they are not
only learning how to cook
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well and eat well and
treat their bodies well, which
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is a temple of the Holy
Spirit but they are getting
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rest. Yes. You know
much needed rest for the eyes
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not all that stress
and dizziness of the city.
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Right! So, you have a
Lifestyle Center where
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people can come, and
people can enjoy the nature.
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Right we do. Right, right
and healthy eating and all
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the stuffs goes combined.
Everything all combined.
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Right! Right! Now, Bev
has told me also that she
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goes run and does
cooking schools, I mean all over
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the country, you really
busy doing this. Wherever
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we are getting invitation
and people wanting to hear
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more about how to fix
the natural foods, how to do
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them easy? So, you are
not spending your whole life
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in the kitchen. I am off
for that, I like this. Yes, yes
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me too. And so it's
really a freedom for them to
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know. They can eat healthy
and do it in a relatively
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short period of time.
Yes. And not have the guilt
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that's associated with
so much food today. Right,
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right. Do you talk about
Eight Laws of Health when
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you do your, we do,
cooking schools or just? Okay
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No, we teach the
Eight Laws of Health, the
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nutrition, exercise,
water, sunshine, temperance,
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fresh air, rest and trust
in God. Yes. They all work
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synergistically
together to rebuild the body.
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And that forms an
acronym, right new start to it.
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It does, it does it's an
easy way to remember. Yeah,
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that helps. That's
nee, and you are headed to
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Wisconsin next right
after we finish this program.
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Yeah. You and your
husband are going up there.
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Correct. That's nee,
very good. Well we are making
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raw recipes today. We
are and very tasty ones at
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that. Yeah I'm excited.
This first recipe Jill is the
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Spinach Pasta Salad.
Good, you want to read the
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recipe first, sure, for
our friends at home it should
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come on the screen
for you, there we go.
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Raw spinach, cold
pasta, red potatoes, cooked and
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cooled, olives either
black or green preferably
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without vinegar, carrots,
grated, red bell pepper,
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shredded soy cheese,
celery, diced, you can have
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toasted croutons, and
a healthy salad dressing.
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Now tell me Bev, there
were no, what's the word,
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proportions, thank you
I'm thinking recipe that's
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authorize our
proportions, yeah, why is that?
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Well, this is a recipe
that my husband and I had at a
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restaurant one day
and we liked it so much we
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thought let's go
home, right, and prepare
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ourselves, but we didn't
know the proportions so we
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did said well that's
whatever we like we put
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the most in. Right, in
fact Bev was telling me before
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the program that she
squashed it all in the
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napkin, right? I did.
You were eating, and you said
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oops there is spinach and
here are those are potatoes
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in here whatever.
Exactly and we came home and
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we're happy with what
we were able to recreate.
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Yes. That's a real
cook Bev that's really good.
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We've learned a few
things along the way. Okay,
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let's show us how to
make this here. Well we start
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with the bowlful of
lettuce, I'm sorry the spinach,
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you could use lettuce.
Right! But spinach works
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really well and
actually spinach has got some
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wonderful attributes
toward, there is Tryptophan in
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it which is a good. It's
a very good food element to
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help our minds. It
helps offset depression
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especially. Cool, they
could. And then we're just
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going to start mixing
all these others raw foods,
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they are not all raw but
mostly raw into the spinach
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leaves. Good. So, the
first thing I've got cold pasta
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right here. Nice. I'm
gonna to use about half of this,
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you may not recognizes
this is called Orzo. Okay.
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It's a pasta just real
small noodles. Yes, okay.
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But you could use you
know elbows or flaps or
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whatever else you
want. Any type that you want?
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Right, and once we put
everything else those will
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mix little bit better in
there. Yes, okay. And so in
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addition to that I put
these red potatoes and we have
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cook those. So, this is a
totally raw dish Jill. Okay,
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it's a mix. You have
to cook. Because of the
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ingredients. Right,
okay. You gonna be mixing all
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that together and then the
olives, right here these are
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the green olives and
there are Spanish olives,
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so they are not heavy
salt. Yes. It's just light
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salt and water. So,
you leave them whole,
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you don't have to chop
them? No. So, it's easy
00:05:31.33\00:05:32.88
recipe. Yeah, some
people chop them that they I
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like them whole
because I do like olives. Yes.
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And when they are whole
you can taste them better.
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Why do you use Bev the
green olives verses black,
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is there any difference
or? Well, the black would be
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okay if you could find
one without an additive there
00:05:46.49\00:05:49.52
is sometimes additives in
black olives that could be
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problematic for some
people. Okay. So, these are
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little safer. Okay, got
you. Here's the red bell pepper
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and we did cut those up
fine. Yeah. They will add a
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lot of color. Oh yeah,
that's a pretty. A lot of
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antioxidants! Did you
know that the red and the
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yellow bell pepper are
actually better for you than
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the green? I didn't hear
the right prevision, but I'm
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not even sure. Is that
accurate? That's accurate.
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We have a bell pepper
field across from where we
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lived and they start
out green and they harvest
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those, but they leave
some on and at the month later
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they come back and get
the same ones only that
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have turned red.
Right, well that explains why
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they are so expensive in
the grocery store, right.
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Right, short shelf life.
That's right. Actually the
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next ingredient is
the shredded cheese. Okay.
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So I'm going to put
that on it. Now is the cheese
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raw? For the most part
one ingredient I put in is
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called agar, okay, I
did have to cook that one
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ingredient but everything
else in here is raw. Yeah.
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So, it's kind of a mix
just like the salad is. Yeah.
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Okay. And you can use a
rice cheese or you can use
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a soy cheese. I would
watch out for one ingredient
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called casein that's an
animal protein. Yes. If you
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can, but, or you can
make your own cheese like we
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did right here. Okay, it
sets up really firmly, I like
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that. It's the agar and
that something people haven't
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had lot of experience
with but they should get to
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know how to use it
because it will make all kind of
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cheeses for you. To set
up through well like that!
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To set up! That's very
nice it's very pretty, yeah.
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Now for friends at
home we're not demonstrating
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this recipe right now,
right. No. So, but they can
00:07:24.54\00:07:26.90
contact us. They can.
At 3ABN and we'll give you
00:07:26.99\00:07:29.99
guys the address you
can get in touch with you.
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We will be happy too.
Okay. So, good, now we're
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gonna to mix all these
together, but let's put
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there other ingredients
and that's our chops celery,
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and then I didn't bring
the croutons because you can
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have it with or without.
Alright, okay. But I did
00:07:43.30\00:07:45.25
bring the carrots, put
the carrots in there and then
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we'll start mixing all
this together. Mixing that,
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you only mix here.
Sure and then I'll be adding
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little of this. Oh, it
looks good. Yeah get some of
00:07:54.56\00:08:00.82
the spinach from
underneath here. There we go.
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This is one people
really like. Oh it's beautiful.
00:08:04.08\00:08:07.88
You know because people
really like potatoes. Yes.
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And so they will make
their way throughout the
00:08:11.13\00:08:13.19
spinach to get to those
potatoes. Oh it's beautiful.
00:08:13.24\00:08:14.65
Let's pour a little bit
of this and actually you can
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use any type of healthy
dressing. Okay. This is just
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the vegenaise that I
watered down with lemon
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juice and water and I put
a little dill in there. Okay.
00:08:23.62\00:08:26.69
And that's all. You can
just mix that up. Mix it
00:08:26.72\00:08:30.04
one, or leave on top
either one. We usually mix it
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up, Now you stick in the
fridge for a while or you
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don't need to since
it's cooled. Yes all my
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ingredients were
refrigerated, so they were
00:08:38.18\00:08:40.73
chill so it's ready to
eat. Now you do want to make
00:08:40.90\00:08:43.99
sure your pasta and your
potatoes are chilled before
00:08:44.17\00:08:47.79
you put it in or else so
we'll use lettuce. Yes, yes.
00:08:47.91\00:08:51.33
Oh that looks good.
Otherwise, that is all there
00:08:51.67\00:08:53.77
is too that and that's a
meal actually absolute it's
00:08:53.80\00:08:57.84
very filling. It makes
me hungry. Very nice, but it
00:08:57.94\00:09:02.21
looks good. We're
making raw recipe next what we
00:09:02.39\00:09:05.55
will be making next.
Right, we're gonna to make a
00:09:05.58\00:09:06.76
nut loaf next. A raw nut
loaf yes, I can't wait to
00:09:06.99\00:09:09.86
see this. That's the
pretty exciting. Right you will
00:09:10.01\00:09:12.49
enjoy it. Good , for
the raw Nut loaf you need
00:09:12.63\00:09:15.72
1 c. almonds, 3/4
c sunflowers seeds,
00:09:15.95\00:09:19.18
3/4 c. pumpkin seeds,
3/4 c. pecans or hazel nuts,
00:09:19.79\00:09:24.66
juice of one lemon, 1/3
c. olive oil, 1/4 c. water,
00:09:25.39\00:09:30.82
and 1 teaspoon sun
dried sea salt. You also need
00:09:31.30\00:09:34.99
1 tablespoon
sage, 2 teaspoons basil,
00:09:35.11\00:09:38.37
1 teaspoon
oregano, 1 teaspoon thyme,
00:09:38.85\00:09:42.11
½ teaspoon poultry
seasoning, ½ teaspoon
00:09:42.71\00:09:46.22
garlic powder, 1 teaspoon
of kelp, 1/4 quarter to 1/2
00:09:46.43\00:09:51.26
of red onion, 2
stalks celery and ½ of red
00:09:51.44\00:09:56.45
pepper that's optional.
You have to explain to me
00:09:56.60\00:10:01.55
Bev how this is raw nut
loaf. Well, actually we're
00:10:01.62\00:10:05.45
gonna to combine
everything in a bowl and
00:10:05.55\00:10:07.33
we're going to make
loafs. So, it looks like meat
00:10:07.36\00:10:10.07
loaf, it's called a nut
loaf. Yes. And it will dry at a
00:10:10.10\00:10:12.60
very low temperature in
there about 100 degrees.
00:10:12.91\00:10:15.66
Okay. And so as long
as you keep your heat that
00:10:16.20\00:10:18.66
low it retains the
enzymes live and that's
00:10:18.74\00:10:21.29
the definition of a raw
food. Okay. With the live
00:10:21.39\00:10:23.96
enzymes! So, then the
cooked food would be not
00:10:24.31\00:10:26.69
the dead, but I don't know
if you call at that, but the
00:10:26.79\00:10:28.83
live enzymes are gone.
Right, they start to die at
00:10:28.86\00:10:31.63
107. There's all different
kinds of enzymes. Okay.
00:10:31.98\00:10:35.37
They start to die at
107 and they are all gone by
00:10:35.40\00:10:37.38
120. Okay. And that is
not a hot heat. Yeah, that's
00:10:37.51\00:10:40.59
not at all, way lower
than boiling heat. Right,
00:10:40.74\00:10:43.59
we like the dehydrated
because the taste it's
00:10:44.54\00:10:48.13
cooked it's a little
bit warmed, yes, it's a
00:10:48.33\00:10:49.73
different texture, a little
different look, yes, but still
00:10:49.88\00:10:52.43
is considered raw. So,
what would temperature was
00:10:52.50\00:10:54.58
to dehydrated it you
said? I said it at 100. Okay,
00:10:54.69\00:10:57.96
so you are 7 degrees
safe, right. Safe, yeah
00:10:58.10\00:11:00.23
little margin. Okay,
let's see how to make. Okay,
00:11:00.53\00:11:02.26
this nut loaf, we're
going to just mix together these
00:11:02.34\00:11:05.16
vegetables, which is,
first our red onion in here and
00:11:05.21\00:11:11.28
the red onion that was
about to half of a small red
00:11:11.49\00:11:14.05
onion. Okay. And then
also we're going to put our,
00:11:14.17\00:11:17.70
this is our celery.
Celery! Right there and then our
00:11:19.83\00:11:23.58
red pepper and our celery
that was too stalks. Okay.
00:11:23.67\00:11:27.76
And this if half of our
red bell pepper. And you
00:11:27.84\00:11:29.84
stuck all this in this
food processor. I did, I chopped
00:11:30.03\00:11:32.70
it up fine. That's nice
I like your food processor,
00:11:32.73\00:11:35.44
it saves a lot of work.
Thank you. Yeah. And then
00:11:35.50\00:11:37.86
we have a lot of other
ingredients that are going
00:11:37.97\00:11:40.58
to mix in there and we're
going to blend them all up
00:11:40.61\00:11:43.71
in here. Okay. So, we'll
start with out nuts. Yes.
00:11:43.82\00:11:48.63
Right here which is
our cup of almonds and then
00:11:48.74\00:11:52.99
this is our sunflower
seeds 3/4 of a cup. Okay. And in
00:11:53.18\00:11:59.02
addition to that we've
got our 3/4 cup of pumpkin
00:11:59.06\00:12:02.40
seeds. Okay. You got a
lot of different types of nuts
00:12:02.57\00:12:05.99
going. We do, we do
nuts and seeds and then also
00:12:06.19\00:12:09.91
this is our 3/4 cups of our
pecans. Nice, I like pecans.
00:12:10.21\00:12:14.93
You could use basil nuts
if you want it, it doesn't
00:12:15.05\00:12:18.24
change the taste a whole
lot. Okay, good. You know
00:12:18.44\00:12:20.57
I am going to add these
seasonings, but I would like
00:12:20.70\00:12:22.54
to just crunch these up
little bit first and then the
00:12:22.57\00:12:25.29
seasoning. We will pulse
a little bit, you pulse it,
00:12:25.49\00:12:28.58
okay. Right, we pulse
it. That's okay. Oh yeah,
00:12:28.61\00:12:38.55
the powder, powder.
Absolutely the almonds take
00:12:38.58\00:12:41.23
the longest I guess they
are the biggest or they are
00:12:41.44\00:12:42.99
hardest. Right, you
could use slivered almonds if
00:12:43.09\00:12:45.12
you wanted to put, but
we're going to grind this
00:12:45.15\00:12:48.99
quite a bit more
when we add the rest of
00:12:49.30\00:12:50.69
ingredients. Okay, the
juice of one lemon right here.
00:12:51.45\00:12:54.57
Oh, good. For medium
size lemon that's about 3
00:12:54.83\00:12:57.40
tablespoon. Yes, yes
okay. And what else we're
00:12:57.51\00:13:00.88
gonna to put and this
is our olive oil. Oh, good.
00:13:00.91\00:13:03.43
This is 1/3 of a cup. Now
you prefer olive oil is that
00:13:03.46\00:13:06.60
your not favorite kind
but you think the healthiest
00:13:06.76\00:13:08.83
kind of oil, okay. The
cold pressed, yes, extra
00:13:08.87\00:13:13.28
version olive oil is the
best, okay. That's almost
00:13:13.48\00:13:17.26
the only oil we use, a
little coconut oil now and
00:13:17.43\00:13:20.28
then. Now, we're going
to start adding our herbs
00:13:20.45\00:13:25.38
right here, sun dried
sea salt right here, and we
00:13:25.54\00:13:29.39
might need a little
water I'll check on that. Okay.
00:13:29.42\00:13:32.06
Also a tablespoon of
sage, 2 teaspoons of basil and
00:13:33.24\00:13:40.46
once you again, you
could use fresh if you wanted,
00:13:40.49\00:13:42.69
yes, you would use
three times as much. Right
00:13:42.74\00:13:44.77
okay, the 3:1 ratio, I
like that, yes that's good.
00:13:44.96\00:13:47.38
This is the 1
teaspoon of oregano. Okay.
00:13:47.91\00:13:50.60
And 1 teaspoon of
thyme, ½ tsp of poultry
00:13:52.05\00:13:57.77
seasonings. Okay.
There is no chicken in it.
00:13:57.84\00:14:00.44
Yeah that's what
I'm thinking about here.
00:14:00.47\00:14:01.68
These are mix of herbs
that very nice people do use
00:14:02.38\00:14:05.73
with chic. Okay, okay.
Half teaspoon of garlic
00:14:05.95\00:14:09.96
powder and then
1 teaspoon of kelp.
00:14:10.13\00:14:14.91
Now where can you get
the kelp? I'm not real
00:14:15.82\00:14:17.49
familiar with that. The
kelp, you would most likely
00:14:17.84\00:14:19.90
you have to go to a
healthy food store to buy that,
00:14:20.06\00:14:22.27
it's not readily
available in your conventional
00:14:22.39\00:14:24.75
stores. That will give a
little bit of fishy taste.
00:14:24.84\00:14:27.58
It does. It's not so
heavy in here that is over
00:14:27.82\00:14:30.56
writing. Right,
right okay, sounds good.
00:14:30.75\00:14:33.02
See how it's
looking. How is that looking,
00:14:52.22\00:14:53.29
its looking better
absolutely. I'll use the
00:14:53.75\00:14:56.29
spoon just a minute.
Yeah. We're gonna to do.
00:14:56.47\00:14:58.61
There it goes. Push it
down into the blades a little
00:14:58.64\00:15:01.49
bit more. So, you start
it up with tiny little pieces
00:15:01.52\00:15:04.61
and that's okay, firm
pieces okay. You don't
00:15:04.64\00:15:07.26
want any large chunks
because right now it's going
00:15:07.34\00:15:10.10
to be a nut loaf. Yes,
okay. It's just tastier you when
00:15:10.13\00:15:13.67
everything is blended together.
00:15:13.75\00:15:16.08
It should be good in
that. It looks good. Now we'll
00:15:26.61\00:15:29.92
take the blade out. Now
what type of blade you are
00:15:30.04\00:15:33.05
using there? This is
called the S-blade. Yes S-blade,
00:15:33.20\00:15:35.69
okay. See it's the
shape of an S. Yeah, okay.
00:15:35.72\00:15:38.11
That's verses plate
blade that slices and dices.
00:15:38.32\00:15:42.04
Yes alright. We're just
going to put this all in
00:15:42.19\00:15:45.03
here hopefully here we
go. Now we will mix that
00:15:45.12\00:15:53.71
thoroughly and then
we'll put our patties together.
00:15:54.06\00:15:58.19
Okay. The water that's
in the celery! Yes. And the
00:15:58.30\00:16:02.52
red bell peppers and
even the onion to a degree
00:16:02.82\00:16:06.03
helps make this moist. And
it needs to be a little bit
00:16:06.66\00:16:10.24
moist so it will hold
together. You don't want
00:16:10.38\00:16:12.79
crumbling falling of
pot patties, right. No, the
00:16:12.98\00:16:15.98
recipes says that you can
add up to a forth of a cup
00:16:16.18\00:16:18.75
of water, so if you need
that if things just won't
00:16:18.85\00:16:22.04
stick together you could
add that you could feel free
00:16:22.07\00:16:23.56
to add that okay. Is
that good or? That's beautiful
00:16:23.84\00:16:26.78
last it just another
stir too okay. There we go,
00:16:26.95\00:16:33.56
yes Oh it looks good
right. It's colorful too.
00:16:33.85\00:16:36.75
Absolutely, that's
okay. Now that's good to me.
00:16:37.32\00:16:41.06
So now we're going
to make patties loafs,
00:16:41.90\00:16:45.00
patties are usually round
loafs are more rectangular.
00:16:45.11\00:16:48.08
Yes. It is supposed to
mimic a meat loaf. Okay.
00:16:48.11\00:16:51.18
You know in the way it
looks. Now this is just one
00:16:51.24\00:16:54.01
of your shelves we need
to hydrate if we pull down.
00:16:54.11\00:16:56.13
Yes. With parchment
paper. We did. Okay.
00:16:56.30\00:16:58.41
Because we don't wanted
to fall through the regular,
00:16:59.28\00:17:01.81
so I usually just take
it with my hand and I start
00:17:03.50\00:17:05.93
putting it into the
rectangular type of loaf.
00:17:06.86\00:17:09.52
Oh, nice yeah. That's
nice and colorful I like that
00:17:09.84\00:17:14.13
very much. Yes. Now
how long would it go into
00:17:14.16\00:17:17.13
hydrate for. Oh let's see
it's about actually 2 to 4
00:17:17.34\00:17:21.74
hours. Okay. This has
to warm, it doesn't have to
00:17:21.92\00:17:24.86
really dehydrate
thoroughly. Now just a warm so
00:17:25.02\00:17:28.58
and when people ate it,
they are not eating a cold
00:17:28.76\00:17:30.59
loafs. Right, but it
still be very good. Yeah,
00:17:30.85\00:17:33.07
something to do with
psychology I believe.
00:17:33.48\00:17:36.04
I think so. And we fix
this right at our center
00:17:36.14\00:17:40.93
the first night when
people come and they are very
00:17:41.20\00:17:43.24
happy with it. Yes. You
want the best fruit at the
00:17:43.51\00:17:46.22
beginning exactly.
Well, you make good food
00:17:46.29\00:17:49.77
throughout absolutely.
But it is fairly important
00:17:50.09\00:17:52.82
that first night so
they know their for a week of
00:17:53.24\00:17:55.65
good experience.
That's right instead of like
00:17:55.75\00:17:57.78
whatever I gotten
my self into. Yes, yes.
00:17:57.83\00:18:01.09
You can make them
different sizes at I just
00:18:01.24\00:18:03.19
happened to do some
people might be hungry
00:18:03.23\00:18:05.18
than others so. And
then we would. This would
00:18:05.27\00:18:07.43
made six all together six
loafs and then also Jill one
00:18:07.66\00:18:12.72
last finishing touch that
organic ketchup right here.
00:18:12.91\00:18:15.74
Oh yeah, okay. I usually
put a little on top, and let it
00:18:15.77\00:18:18.93
dry so then it really
looks likes a meat loaf.
00:18:18.96\00:18:21.17
Yes, okay. That's good
now where do you get the
00:18:21.38\00:18:24.88
organic ketchup, can
we get at grocery stores.
00:18:24.94\00:18:26.29
Usually you can get
that at grocery store now.
00:18:26.32\00:18:28.26
Okay. You know a lot
of our grocery stores are
00:18:28.60\00:18:30.11
getting more and more
into organic. Absolutely,
00:18:30.19\00:18:32.70
so we just stick it in
for. For 2 to 4 hours. And then
00:18:32.86\00:18:35.95
you are ready to eat,
boy that's good,. Yes.
00:18:35.98\00:18:38.62
What's out last
recipe we're making today.
00:18:38.65\00:18:40.41
It's going to be
broccoli carrot noodles salad.
00:18:40.51\00:18:43.03
That's sounds good.
Would you like to read that
00:18:43.19\00:18:45.43
recipe for us Bev?
Sure, it's the noodles salad,
00:18:45.54\00:18:49.41
it starts with 1 head of
broccoli, it's actually the
00:18:49.91\00:18:52.87
broccoli stalks that
we're gonna spiral. Also we're
00:18:53.44\00:18:57.20
gonna to do the
carrot 1 carrot and also the
00:18:57.23\00:19:00.69
cucumber that needs
to be an English cucumber
00:19:01.33\00:19:04.14
because they are little
firmer, and then we also
00:19:04.80\00:19:06.91
do the sunflower seeds
about a cup. Well this is a
00:19:06.98\00:19:13.28
really nee noodles salad
Bev I like this because its
00:19:13.35\00:19:16.25
raw. It is right. It
gives you the feeling of eating
00:19:16.35\00:19:18.97
pasta. Right. It's very
good. And keeping all this
00:19:19.10\00:19:21.62
enzymes. Exactly.
That we are talking about.
00:19:21.81\00:19:23.28
Exactly, exactly. Right,
good. This takes a special
00:19:23.31\00:19:26.43
machine. Yeah what
kind of machine is this?
00:19:26.49\00:19:28.54
This is called a spirally
and it we'll make raw pasta.
00:19:28.72\00:19:32.32
Nee. The down side of it
is the manufacture doesn't
00:19:32.84\00:19:35.76
make it anymore but
I have seen it on Ebay
00:19:35.99\00:19:38.80
so if you do little
research you can find it.
00:19:38.83\00:19:41.02
Okay there you go good
alright. We're gonna to
00:19:41.05\00:19:43.57
make the angel hair
pasta today and this plate
00:19:43.60\00:19:46.37
comes out and it
for cleaning and it will
00:19:46.51\00:19:49.25
actually make the fine
angel hair pasta. Okay.
00:19:49.41\00:19:52.21
But there are two
other blades this will make a
00:19:52.74\00:19:56.70
thicker pasta. Good.
like the spaghetti. Yeah.
00:19:56.78\00:19:59.42
And then this other one
makes the spiral. Oh yeah
00:19:59.59\00:20:02.22
you can see the difference
let me just hold up and
00:20:02.30\00:20:03.64
you can get in the
camera there. There we go good.
00:20:03.67\00:20:06.11
You have seen
spiral rotini pasta before.
00:20:06.14\00:20:08.96
Yes, yes. That's what one
of those blades will make.
00:20:08.99\00:20:10.90
okay. So we'll just
slides back in there. Good.
00:20:11.06\00:20:13.52
This little machine I
hope I guest can find one if
00:20:13.72\00:20:16.56
they are interesting.
Yes so on Ebay right okay.
00:20:16.73\00:20:18.84
So we're going to used
the broccoli stalk not the
00:20:19.93\00:20:23.24
flowerets because we're
going to spiralize is the
00:20:23.27\00:20:26.85
term and there is a
blade on either end presenting
00:20:27.10\00:20:29.89
there and then this is a
teeth that hold it in place.
00:20:29.96\00:20:32.43
Okay. Now, we've pushed
it down because they are
00:20:32.46\00:20:34.69
that such cups you don't
want the machine to get the
00:20:34.74\00:20:37.36
away from you. If you
push them pretty hard you
00:20:37.40\00:20:39.01
didn't want to slice across
the camera. Exactly right.
00:20:39.04\00:20:41.08
Alright, so this is put
pressure forward and then
00:20:41.38\00:20:45.37
you just squeeze and I
should be getting something
00:20:45.40\00:20:47.97
out over there. Yes, I
see it very neat. Just takes a
00:20:48.10\00:20:55.50
minute. Finish that.
Well and then you end up a
00:20:55.60\00:21:06.65
little stalk there in the
middle. Yes actually it looks
00:21:06.68\00:21:08.65
like a mushroom. Yeah,
with lobs tab. And then
00:21:08.76\00:21:13.23
these, what I have
actually put in the bowl.
00:21:13.35\00:21:15.10
Okay. You know it's
wonderful to be able to use
00:21:15.59\00:21:18.85
all of your food. Yes.
The stalk we usually throw
00:21:18.99\00:21:22.41
away but with this spirally
you don't have to do that.
00:21:22.71\00:21:25.20
I like that very nice.
And then our carrots I'm going
00:21:25.33\00:21:29.55
to do last, okay. I'm
going to use this is an English
00:21:29.58\00:21:32.02
cucumber it's firmer
than your average cucumber.
00:21:32.14\00:21:35.32
They are the long skinny
ones right. Right and they
00:21:35.35\00:21:37.72
are fairly available,
okay. Yeah you can get in the
00:21:37.75\00:21:40.43
grocery store. Right.
It seems like the wider the
00:21:40.62\00:21:44.28
diameter of the vegetable
the easier it is putting at
00:21:44.36\00:21:48.47
through this machine.
Yes, now this is making
00:21:48.57\00:21:50.91
even longer skinny strips
than the broccoli. Yes it's
00:21:50.94\00:21:54.79
because it has a wider
diameter and it's getting the
00:21:54.83\00:21:57.18
full blade Oh God
okay. It might not be as easy
00:21:57.30\00:22:02.62
with regular cucumber.
Yes. But, this English does
00:22:02.74\00:22:06.39
well with. Can I put
in the bowl? You may.
00:22:06.51\00:22:08.49
Now, why didn't they have
quite as long of our stalk
00:22:08.84\00:22:11.01
as the other ones? The
centers I'm talking about
00:22:11.04\00:22:14.01
the left over. Yes, it
was left over and I just cut
00:22:14.23\00:22:16.98
them down. And this one
has less, oh, there is the
00:22:17.14\00:22:19.72
rest of it, okay.
Yeah, that's what you are
00:22:19.75\00:22:22.09
referring to. Yeah, I'm
sorry okay, not very clear.
00:22:22.38\00:22:25.01
Now I'll try the carrot
Jill. Good. You can find
00:22:25.16\00:22:28.98
carrots at wider diameter
than these and they work
00:22:29.12\00:22:32.71
much better. So this
is my point that being in
00:22:33.23\00:22:35.55
garnish instead of a
noodle. So, we are hoping this
00:22:35.63\00:22:37.78
works, okay. We're
helping. Certainly we'll add
00:22:38.01\00:22:42.11
cover. Oh yeah I think
going to out it can coming
00:22:42.17\00:22:46.95
out absolutely good. It's
real skinny but it's coming.
00:22:47.10\00:22:50.88
Okay. You're
coming cute actually.
00:22:50.94\00:22:53.20
You can see these
carrot is her. Sure enough,
00:22:58.62\00:23:00.74
they are little pelly
queues. Yeah. See if you had the
00:23:01.05\00:23:03.20
wider diameter carrots
up high would have come
00:23:03.31\00:23:05.55
out is the long
noodles. Yes, okay I got you.
00:23:05.71\00:23:09.32
So look like one, one.
But it gives nice color of
00:23:09.76\00:23:13.01
the carrot I like that
right. I've also used yellow
00:23:13.04\00:23:15.68
squash and Zucchini in
here. Oh nice. You could do
00:23:15.91\00:23:19.38
apples to for our fruit
salad. The apples do have
00:23:19.51\00:23:23.24
a tendency to turn
brown. Yes. That's the only
00:23:23.27\00:23:26.16
drawback. Yeah that
is the top forward that.
00:23:26.34\00:23:28.03
Okay, that one did some
too they are shorter but
00:23:32.80\00:23:35.49
they are still curly. Yes.
They are still keep yes they
00:23:35.74\00:23:39.34
got. Let's try one more
and wanting to more make
00:23:39.37\00:23:40.87
discipline. Oops excuse
me. We'll try the other one
00:23:41.13\00:23:44.43
or this is one. Sometimes
they just get away from
00:23:44.46\00:23:47.33
me. okay, so yellow
squash zukini work well
00:23:47.40\00:23:57.07
and kind of things what
else other vegetables they
00:23:57.23\00:23:58.89
Now what now what do we do with
00:24:02.58\00:24:03.55
the salad we're have to be
from. Yes. The broccoli sauce is
00:24:03.56\00:24:04.53
really. well. Now what now
what do we do with the salad
00:24:04.54\00:24:09.19
we're just got a little
bit of time left. Okay, we just
00:24:09.35\00:24:11.36
mix it up I'm going to
put this cup of sunflower
00:24:11.58\00:24:14.35
seeds just going move,
sunflower seeds. Let's going
00:24:14.52\00:24:15.49
to move here. Sunflower
seeds or sunflower sprouts
00:24:15.50\00:24:18.28
either one. Okay. And
here those did start just
00:24:18.39\00:24:21.20
sprout a little bit but
you can make them sprout
00:24:21.39\00:24:23.77
more yes and then once
this is if I had a kitchen
00:24:23.84\00:24:27.83
scissors I would cut
these noodles up. Oh alright.
00:24:27.98\00:24:30.82
So they wouldn't be quite
so long. It might be little
00:24:30.95\00:24:33.66
hard to negotiate and
then the salad dressing we just
00:24:33.78\00:24:37.70
pour over that all of it
and any type of healthy salad
00:24:37.86\00:24:41.66
dressing would do. I
made this from the Vegenaise
00:24:41.83\00:24:43.97
a nutritional yeast. Oh
nice that's really oh I did the
00:24:44.04\00:24:47.36
nutritional yeast and
the vegenaise together little
00:24:47.57\00:24:50.20
water and that's just
about it. That's good,
00:24:50.27\00:24:53.85
for the other salad
dressing was trying to thank you
00:24:54.11\00:24:55.77
add it some want to
dill, dill and Lemon yes,
00:24:55.80\00:24:58.97
dill and lemon. So this
is a little variation you can
00:24:59.09\00:25:01.50
just get creative in
your kitchen. Yes I like that.
00:25:01.60\00:25:05.43
Well this is good, you
want to mix it all up so it
00:25:05.59\00:25:08.39
at least the noodles
are coded yes. Now would you
00:25:08.49\00:25:11.23
eat these right away or
stick it in the fridge or
00:25:11.31\00:25:13.38
whatever. Well I would
eat right away the sooner
00:25:13.41\00:25:15.99
the time you make at
the crunch you more enzymes
00:25:16.02\00:25:18.14
there are right. Absolutely,
that you could save it for
00:25:18.17\00:25:20.85
few hours it gets a little
bit limp the next day yes,
00:25:21.05\00:25:25.64
yes right, right good
okay yeah. And you see the
00:25:25.67\00:25:28.60
enzymes are best within
the day so that we make a
00:25:28.73\00:25:30.41
difference too. Exactly
they starts losing in storage,
00:25:30.52\00:25:33.06
the oxygen starts
deteriorating right.
00:25:33.21\00:25:35.55
Okay well this has been
fun well in just a moment
00:25:35.70\00:25:38.01
friends we will be
back to show you the final
00:25:38.28\00:25:39.76
products, but first
here is the recipes and the
00:25:39.83\00:25:42.14
address. So you can contact Bev.
00:25:42.32\00:25:43.96
We hope you've enjoyed
today's program with Bev
00:25:46.74\00:25:48.67
Cook. Now let's take a
moment to review our main
00:25:48.95\00:25:51.22
on trace recipes.
Our spinach pasta salad,
00:25:51.42\00:25:54.52
raw spinach, cold
pasta, red potatoes, cooked and
00:25:54.79\00:25:58.04
cooled, olives (black
or green without vinegar),
00:25:58.14\00:26:00.60
Carrots, grated, red
bell pepper, Shredded cheese
00:26:00.67\00:26:03.70
celery, diced toasted
croutons, healthy salad
00:26:03.97\00:26:07.13
dressing. For our
Nut Loaf, 1 c. almonds
00:26:07.32\00:26:10.42
3/4 c. sunflowers
seeds 3/4 c. pumpkin seeds
00:26:10.57\00:26:14.15
3/4 c. Pecan or hazel
nuts juice of one lemon
00:26:14.56\00:26:18.12
1/3 c. Olive oil 1/4 c. water
00:26:18.55\00:26:21.31
1 tbsp sun dried
sea salt. 1 tbsp. sage
00:26:21.55\00:26:25.20
2 tsp. Basil 1 tsp.
oregano 1 tsp. thyme
00:26:25.72\00:26:29.92
½ tsp. Poultry
seasoning ½ tsp. garlic powder
00:26:30.40\00:26:34.27
1 tsp. kelp 1/4 1/2 red onion
00:26:34.48\00:26:37.78
2 stalks celery
and ½ of red pepper.
00:26:38.18\00:26:41.74
Our broccoli and
carrots Noodles Salad,
00:26:42.22\00:26:44.26
1 head broccoli, stalks
peeled and florets removed
00:26:44.54\00:26:48.18
1 carrot 1 English Cucumber
00:26:48.44\00:26:50.38
1 c. sunflower seeds. If
you would like to contact
00:26:50.88\00:26:54.37
Bev Cook, please
call 3ABN at 800-752-3226
00:26:54.65\00:26:59.46
for more information.
Now, let's take a look at
00:26:59.75\00:27:02.35
our finished recipes with Bev.
00:27:02.38\00:27:04.74
Welcome back friends
we're here in the kitchen with
00:27:08.99\00:27:11.14
Bev Cook and all this
yummy looking food. Go ahead.
00:27:11.28\00:27:14.55
Yeah it tells what we
made today. Well, this is the
00:27:14.89\00:27:17.14
Spinach Pasta Salad remember
if we have little spinach
00:27:17.28\00:27:20.37
every day it helps our
brain and it helps our attitude
00:27:20.50\00:27:23.48
all kinds of things, looks
really good. The potatoes in
00:27:23.55\00:27:26.24
the pasta in here really
give this an extra special
00:27:26.27\00:27:29.32
taste. Okay, we need to
try and what's next this
00:27:29.50\00:27:31.67
is the nut loaf, it suppose
to look like a meat loaf we
00:27:31.70\00:27:34.81
put a healthy organic
ketchup on top. Its fruit
00:27:34.92\00:27:37.60
juice sweet in the
ketchup instead of sugar.
00:27:37.66\00:27:39.74
Nice it looks real it
is. Yeah it taste real,
00:27:39.77\00:27:42.73
and then this next is
the Broccoli Carrot noodles
00:27:43.27\00:27:45.42
salad. We use this
spirally to get the noodles,
00:27:45.59\00:27:48.35
but you can use something
called a salad deco to get
00:27:48.44\00:27:51.20
the same look. Good,
boy I can't wait to try this
00:27:51.32\00:27:53.97
recipes in there all
raw right and mainly raw.
00:27:54.17\00:27:56.04
I like the main raw,
mainly there is a few cooked
00:27:56.52\00:27:58.06
in this potatoes yeah
well thanks for coming Bev and
00:27:58.21\00:28:00.32
sharing you talents at
our friends at home we had
00:28:00.35\00:28:01.85
a really God time in
kitchen we did, we did.
00:28:01.94\00:28:03.85
Well friends our
time is all gone until we
00:28:03.96\00:28:05.72
see you next time enjoy
cooking and stay healthy.
00:28:05.84\00:28:08.28