Participants: Jill Morikone (Host), Bev Cook
Series Code: LCT
Program Code: LCT000062
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00:01 Have you ever eaten salad and you think I'm getting
00:03 sick of salad I know I should be eating my 00:05 vegetables and healthy foods, but I'm gonna quite 00:07 sure how to get all these raw food in? Well, today we 00:09 have an exciting program plan for you with raw foods. 00:45 Hello, friends and welcome to another Let's Cook 00:48 Together program. I'm your host Jill Morikone and 00:51 it's my privilege to be here in the kitchen with a 00:53 special guest, a special friend all the way from 00:56 Carolina. Her name is Bev Cook and I want to welcome 00:58 you Bev to our program today. Thank you Jill it's 01:01 nice to be here. We are excited about the program 01:04 and the recipes that we have plan for today. 01:06 But first tell me a little bit about your ministry? 01:09 Well, we have a ministry in North Carolina that's 01:11 out in the Hills of; it's actually the Foothills of 01:15 the Smokies. Nice. It's got the Blue Ridge Mountains. 01:18 That's a beautiful country. Right, and the center 01:20 where we live has the sliding glass doors all 01:23 around, so wherever you look you are looking at 01:26 God's wonderful creation. Amen. So, when people 01:30 come there, they are not only learning how to cook 01:32 well and eat well and treat their bodies well, which 01:35 is a temple of the Holy Spirit but they are getting 01:38 rest. Yes. You know much needed rest for the eyes 01:42 not all that stress and dizziness of the city. 01:44 Right! So, you have a Lifestyle Center where 01:46 people can come, and people can enjoy the nature. 01:49 Right we do. Right, right and healthy eating and all 01:52 the stuffs goes combined. Everything all combined. 01:54 Right! Right! Now, Bev has told me also that she 01:57 goes run and does cooking schools, I mean all over 01:58 the country, you really busy doing this. Wherever 02:01 we are getting invitation and people wanting to hear 02:04 more about how to fix the natural foods, how to do 02:07 them easy? So, you are not spending your whole life 02:09 in the kitchen. I am off for that, I like this. Yes, yes 02:12 me too. And so it's really a freedom for them to 02:15 know. They can eat healthy and do it in a relatively 02:18 short period of time. Yes. And not have the guilt 02:22 that's associated with so much food today. Right, 02:24 right. Do you talk about Eight Laws of Health when 02:26 you do your, we do, cooking schools or just? Okay 02:28 No, we teach the Eight Laws of Health, the 02:30 nutrition, exercise, water, sunshine, temperance, 02:34 fresh air, rest and trust in God. Yes. They all work 02:38 synergistically together to rebuild the body. 02:40 And that forms an acronym, right new start to it. 02:43 It does, it does it's an easy way to remember. Yeah, 02:46 that helps. That's nee, and you are headed to 02:48 Wisconsin next right after we finish this program. 02:50 Yeah. You and your husband are going up there. 02:52 Correct. That's nee, very good. Well we are making 02:54 raw recipes today. We are and very tasty ones at 02:58 that. Yeah I'm excited. This first recipe Jill is the 03:02 Spinach Pasta Salad. Good, you want to read the 03:05 recipe first, sure, for our friends at home it should 03:06 come on the screen for you, there we go. 03:09 Raw spinach, cold pasta, red potatoes, cooked and 03:13 cooled, olives either black or green preferably 03:17 without vinegar, carrots, grated, red bell pepper, 03:21 shredded soy cheese, celery, diced, you can have 03:27 toasted croutons, and a healthy salad dressing. 03:30 Now tell me Bev, there were no, what's the word, 03:34 proportions, thank you I'm thinking recipe that's 03:36 authorize our proportions, yeah, why is that? 03:39 Well, this is a recipe that my husband and I had at a 03:42 restaurant one day and we liked it so much we 03:45 thought let's go home, right, and prepare 03:47 ourselves, but we didn't know the proportions so we 03:50 did said well that's whatever we like we put 03:52 the most in. Right, in fact Bev was telling me before 03:55 the program that she squashed it all in the 03:56 napkin, right? I did. You were eating, and you said 03:59 oops there is spinach and here are those are potatoes 04:01 in here whatever. Exactly and we came home and 04:03 we're happy with what we were able to recreate. 04:06 Yes. That's a real cook Bev that's really good. 04:08 We've learned a few things along the way. Okay, 04:10 let's show us how to make this here. Well we start 04:12 with the bowlful of lettuce, I'm sorry the spinach, 04:16 you could use lettuce. Right! But spinach works 04:19 really well and actually spinach has got some 04:22 wonderful attributes toward, there is Tryptophan in 04:24 it which is a good. It's a very good food element to 04:28 help our minds. It helps offset depression 04:32 especially. Cool, they could. And then we're just 04:34 going to start mixing all these others raw foods, 04:37 they are not all raw but mostly raw into the spinach 04:40 leaves. Good. So, the first thing I've got cold pasta 04:44 right here. Nice. I'm gonna to use about half of this, 04:47 you may not recognizes this is called Orzo. Okay. 04:51 It's a pasta just real small noodles. Yes, okay. 04:55 But you could use you know elbows or flaps or 04:59 whatever else you want. Any type that you want? 05:01 Right, and once we put everything else those will 05:03 mix little bit better in there. Yes, okay. And so in 05:07 addition to that I put these red potatoes and we have 05:10 cook those. So, this is a totally raw dish Jill. Okay, 05:13 it's a mix. You have to cook. Because of the 05:15 ingredients. Right, okay. You gonna be mixing all 05:17 that together and then the olives, right here these are 05:22 the green olives and there are Spanish olives, 05:26 so they are not heavy salt. Yes. It's just light 05:29 salt and water. So, you leave them whole, 05:31 you don't have to chop them? No. So, it's easy 05:33 recipe. Yeah, some people chop them that they I 05:36 like them whole because I do like olives. Yes. 05:39 And when they are whole you can taste them better. 05:42 Why do you use Bev the green olives verses black, 05:44 is there any difference or? Well, the black would be 05:46 okay if you could find one without an additive there 05:49 is sometimes additives in black olives that could be 05:53 problematic for some people. Okay. So, these are 05:55 little safer. Okay, got you. Here's the red bell pepper 05:59 and we did cut those up fine. Yeah. They will add a 06:02 lot of color. Oh yeah, that's a pretty. A lot of 06:04 antioxidants! Did you know that the red and the 06:07 yellow bell pepper are actually better for you than 06:10 the green? I didn't hear the right prevision, but I'm 06:13 not even sure. Is that accurate? That's accurate. 06:14 We have a bell pepper field across from where we 06:17 lived and they start out green and they harvest 06:20 those, but they leave some on and at the month later 06:23 they come back and get the same ones only that 06:25 have turned red. Right, well that explains why 06:27 they are so expensive in the grocery store, right. 06:29 Right, short shelf life. That's right. Actually the 06:34 next ingredient is the shredded cheese. Okay. 06:36 So I'm going to put that on it. Now is the cheese 06:39 raw? For the most part one ingredient I put in is 06:43 called agar, okay, I did have to cook that one 06:46 ingredient but everything else in here is raw. Yeah. 06:49 So, it's kind of a mix just like the salad is. Yeah. 06:52 Okay. And you can use a rice cheese or you can use 06:54 a soy cheese. I would watch out for one ingredient 07:00 called casein that's an animal protein. Yes. If you 07:04 can, but, or you can make your own cheese like we 07:06 did right here. Okay, it sets up really firmly, I like 07:09 that. It's the agar and that something people haven't 07:12 had lot of experience with but they should get to 07:15 know how to use it because it will make all kind of 07:17 cheeses for you. To set up through well like that! 07:20 To set up! That's very nice it's very pretty, yeah. 07:22 Now for friends at home we're not demonstrating 07:24 this recipe right now, right. No. So, but they can 07:26 contact us. They can. At 3ABN and we'll give you 07:30 guys the address you can get in touch with you. 07:31 We will be happy too. Okay. So, good, now we're 07:34 gonna to mix all these together, but let's put 07:36 there other ingredients and that's our chops celery, 07:40 and then I didn't bring the croutons because you can 07:43 have it with or without. Alright, okay. But I did 07:45 bring the carrots, put the carrots in there and then 07:49 we'll start mixing all this together. Mixing that, 07:51 you only mix here. Sure and then I'll be adding 07:54 little of this. Oh, it looks good. Yeah get some of 08:00 the spinach from underneath here. There we go. 08:04 This is one people really like. Oh it's beautiful. 08:08 You know because people really like potatoes. Yes. 08:11 And so they will make their way throughout the 08:13 spinach to get to those potatoes. Oh it's beautiful. 08:15 Let's pour a little bit of this and actually you can 08:17 use any type of healthy dressing. Okay. This is just 08:21 the vegenaise that I watered down with lemon 08:23 juice and water and I put a little dill in there. Okay. 08:26 And that's all. You can just mix that up. Mix it 08:30 one, or leave on top either one. We usually mix it 08:33 up, Now you stick in the fridge for a while or you 08:35 don't need to since it's cooled. Yes all my 08:38 ingredients were refrigerated, so they were 08:40 chill so it's ready to eat. Now you do want to make 08:44 sure your pasta and your potatoes are chilled before 08:47 you put it in or else so we'll use lettuce. Yes, yes. 08:51 Oh that looks good. Otherwise, that is all there 08:53 is too that and that's a meal actually absolute it's 08:57 very filling. It makes me hungry. Very nice, but it 09:02 looks good. We're making raw recipe next what we 09:05 will be making next. Right, we're gonna to make a 09:06 nut loaf next. A raw nut loaf yes, I can't wait to 09:10 see this. That's the pretty exciting. Right you will 09:12 enjoy it. Good , for the raw Nut loaf you need 09:15 1 c. almonds, 3/4 c sunflowers seeds, 09:19 3/4 c. pumpkin seeds, 3/4 c. pecans or hazel nuts, 09:25 juice of one lemon, 1/3 c. olive oil, 1/4 c. water, 09:31 and 1 teaspoon sun dried sea salt. You also need 09:35 1 tablespoon sage, 2 teaspoons basil, 09:38 1 teaspoon oregano, 1 teaspoon thyme, 09:42 ½ teaspoon poultry seasoning, ½ teaspoon 09:46 garlic powder, 1 teaspoon of kelp, 1/4 quarter to 1/2 09:51 of red onion, 2 stalks celery and ½ of red 09:56 pepper that's optional. You have to explain to me 10:01 Bev how this is raw nut loaf. Well, actually we're 10:05 gonna to combine everything in a bowl and 10:07 we're going to make loafs. So, it looks like meat 10:10 loaf, it's called a nut loaf. Yes. And it will dry at a 10:12 very low temperature in there about 100 degrees. 10:16 Okay. And so as long as you keep your heat that 10:18 low it retains the enzymes live and that's 10:21 the definition of a raw food. Okay. With the live 10:24 enzymes! So, then the cooked food would be not 10:26 the dead, but I don't know if you call at that, but the 10:28 live enzymes are gone. Right, they start to die at 10:31 107. There's all different kinds of enzymes. Okay. 10:35 They start to die at 107 and they are all gone by 10:37 120. Okay. And that is not a hot heat. Yeah, that's 10:40 not at all, way lower than boiling heat. Right, 10:44 we like the dehydrated because the taste it's 10:48 cooked it's a little bit warmed, yes, it's a 10:49 different texture, a little different look, yes, but still 10:52 is considered raw. So, what would temperature was 10:54 to dehydrated it you said? I said it at 100. Okay, 10:58 so you are 7 degrees safe, right. Safe, yeah 11:00 little margin. Okay, let's see how to make. Okay, 11:02 this nut loaf, we're going to just mix together these 11:05 vegetables, which is, first our red onion in here and 11:11 the red onion that was about to half of a small red 11:14 onion. Okay. And then also we're going to put our, 11:19 this is our celery. Celery! Right there and then our 11:23 red pepper and our celery that was too stalks. Okay. 11:27 And this if half of our red bell pepper. And you 11:30 stuck all this in this food processor. I did, I chopped 11:32 it up fine. That's nice I like your food processor, 11:35 it saves a lot of work. Thank you. Yeah. And then 11:37 we have a lot of other ingredients that are going 11:40 to mix in there and we're going to blend them all up 11:43 in here. Okay. So, we'll start with out nuts. Yes. 11:48 Right here which is our cup of almonds and then 11:53 this is our sunflower seeds 3/4 of a cup. Okay. And in 11:59 addition to that we've got our 3/4 cup of pumpkin 12:02 seeds. Okay. You got a lot of different types of nuts 12:06 going. We do, we do nuts and seeds and then also 12:10 this is our 3/4 cups of our pecans. Nice, I like pecans. 12:15 You could use basil nuts if you want it, it doesn't 12:18 change the taste a whole lot. Okay, good. You know 12:20 I am going to add these seasonings, but I would like 12:22 to just crunch these up little bit first and then the 12:25 seasoning. We will pulse a little bit, you pulse it, 12:28 okay. Right, we pulse it. That's okay. Oh yeah, 12:38 the powder, powder. Absolutely the almonds take 12:41 the longest I guess they are the biggest or they are 12:43 hardest. Right, you could use slivered almonds if 12:45 you wanted to put, but we're going to grind this 12:49 quite a bit more when we add the rest of 12:51 ingredients. Okay, the juice of one lemon right here. 12:54 Oh, good. For medium size lemon that's about 3 12:57 tablespoon. Yes, yes okay. And what else we're 13:00 gonna to put and this is our olive oil. Oh, good. 13:03 This is 1/3 of a cup. Now you prefer olive oil is that 13:06 your not favorite kind but you think the healthiest 13:08 kind of oil, okay. The cold pressed, yes, extra 13:13 version olive oil is the best, okay. That's almost 13:17 the only oil we use, a little coconut oil now and 13:20 then. Now, we're going to start adding our herbs 13:25 right here, sun dried sea salt right here, and we 13:29 might need a little water I'll check on that. Okay. 13:33 Also a tablespoon of sage, 2 teaspoons of basil and 13:40 once you again, you could use fresh if you wanted, 13:42 yes, you would use three times as much. Right 13:44 okay, the 3:1 ratio, I like that, yes that's good. 13:47 This is the 1 teaspoon of oregano. Okay. 13:52 And 1 teaspoon of thyme, ½ tsp of poultry 13:57 seasonings. Okay. There is no chicken in it. 14:00 Yeah that's what I'm thinking about here. 14:02 These are mix of herbs that very nice people do use 14:05 with chic. Okay, okay. Half teaspoon of garlic 14:10 powder and then 1 teaspoon of kelp. 14:15 Now where can you get the kelp? I'm not real 14:17 familiar with that. The kelp, you would most likely 14:20 you have to go to a healthy food store to buy that, 14:22 it's not readily available in your conventional 14:24 stores. That will give a little bit of fishy taste. 14:27 It does. It's not so heavy in here that is over 14:30 writing. Right, right okay, sounds good. 14:52 See how it's looking. How is that looking, 14:53 its looking better absolutely. I'll use the 14:56 spoon just a minute. Yeah. We're gonna to do. 14:58 There it goes. Push it down into the blades a little 15:01 bit more. So, you start it up with tiny little pieces 15:04 and that's okay, firm pieces okay. You don't 15:07 want any large chunks because right now it's going 15:10 to be a nut loaf. Yes, okay. It's just tastier you when 15:13 everything is blended together. 15:26 It should be good in that. It looks good. Now we'll 15:30 take the blade out. Now what type of blade you are 15:33 using there? This is called the S-blade. Yes S-blade, 15:35 okay. See it's the shape of an S. Yeah, okay. 15:38 That's verses plate blade that slices and dices. 15:42 Yes alright. We're just going to put this all in 15:45 here hopefully here we go. Now we will mix that 15:54 thoroughly and then we'll put our patties together. 15:58 Okay. The water that's in the celery! Yes. And the 16:02 red bell peppers and even the onion to a degree 16:06 helps make this moist. And it needs to be a little bit 16:10 moist so it will hold together. You don't want 16:12 crumbling falling of pot patties, right. No, the 16:16 recipes says that you can add up to a forth of a cup 16:18 of water, so if you need that if things just won't 16:22 stick together you could add that you could feel free 16:23 to add that okay. Is that good or? That's beautiful 16:26 last it just another stir too okay. There we go, 16:33 yes Oh it looks good right. It's colorful too. 16:37 Absolutely, that's okay. Now that's good to me. 16:41 So now we're going to make patties loafs, 16:45 patties are usually round loafs are more rectangular. 16:48 Yes. It is supposed to mimic a meat loaf. Okay. 16:51 You know in the way it looks. Now this is just one 16:54 of your shelves we need to hydrate if we pull down. 16:56 Yes. With parchment paper. We did. Okay. 16:59 Because we don't wanted to fall through the regular, 17:03 so I usually just take it with my hand and I start 17:06 putting it into the rectangular type of loaf. 17:09 Oh, nice yeah. That's nice and colorful I like that 17:14 very much. Yes. Now how long would it go into 17:17 hydrate for. Oh let's see it's about actually 2 to 4 17:21 hours. Okay. This has to warm, it doesn't have to 17:25 really dehydrate thoroughly. Now just a warm so 17:28 and when people ate it, they are not eating a cold 17:30 loafs. Right, but it still be very good. Yeah, 17:33 something to do with psychology I believe. 17:36 I think so. And we fix this right at our center 17:41 the first night when people come and they are very 17:43 happy with it. Yes. You want the best fruit at the 17:46 beginning exactly. Well, you make good food 17:50 throughout absolutely. But it is fairly important 17:53 that first night so they know their for a week of 17:55 good experience. That's right instead of like 17:57 whatever I gotten my self into. Yes, yes. 18:01 You can make them different sizes at I just 18:03 happened to do some people might be hungry 18:05 than others so. And then we would. This would 18:07 made six all together six loafs and then also Jill one 18:12 last finishing touch that organic ketchup right here. 18:15 Oh yeah, okay. I usually put a little on top, and let it 18:18 dry so then it really looks likes a meat loaf. 18:21 Yes, okay. That's good now where do you get the 18:24 organic ketchup, can we get at grocery stores. 18:26 Usually you can get that at grocery store now. 18:28 Okay. You know a lot of our grocery stores are 18:30 getting more and more into organic. Absolutely, 18:32 so we just stick it in for. For 2 to 4 hours. And then 18:35 you are ready to eat, boy that's good,. Yes. 18:38 What's out last recipe we're making today. 18:40 It's going to be broccoli carrot noodles salad. 18:43 That's sounds good. Would you like to read that 18:45 recipe for us Bev? Sure, it's the noodles salad, 18:49 it starts with 1 head of broccoli, it's actually the 18:53 broccoli stalks that we're gonna spiral. Also we're 18:57 gonna to do the carrot 1 carrot and also the 19:01 cucumber that needs to be an English cucumber 19:04 because they are little firmer, and then we also 19:06 do the sunflower seeds about a cup. Well this is a 19:13 really nee noodles salad Bev I like this because its 19:16 raw. It is right. It gives you the feeling of eating 19:19 pasta. Right. It's very good. And keeping all this 19:21 enzymes. Exactly. That we are talking about. 19:23 Exactly, exactly. Right, good. This takes a special 19:26 machine. Yeah what kind of machine is this? 19:28 This is called a spirally and it we'll make raw pasta. 19:32 Nee. The down side of it is the manufacture doesn't 19:35 make it anymore but I have seen it on Ebay 19:38 so if you do little research you can find it. 19:41 Okay there you go good alright. We're gonna to 19:43 make the angel hair pasta today and this plate 19:46 comes out and it for cleaning and it will 19:49 actually make the fine angel hair pasta. Okay. 19:52 But there are two other blades this will make a 19:56 thicker pasta. Good. like the spaghetti. Yeah. 19:59 And then this other one makes the spiral. Oh yeah 20:02 you can see the difference let me just hold up and 20:03 you can get in the camera there. There we go good. 20:06 You have seen spiral rotini pasta before. 20:08 Yes, yes. That's what one of those blades will make. 20:11 okay. So we'll just slides back in there. Good. 20:13 This little machine I hope I guest can find one if 20:16 they are interesting. Yes so on Ebay right okay. 20:19 So we're going to used the broccoli stalk not the 20:23 flowerets because we're going to spiralize is the 20:27 term and there is a blade on either end presenting 20:29 there and then this is a teeth that hold it in place. 20:32 Okay. Now, we've pushed it down because they are 20:34 that such cups you don't want the machine to get the 20:37 away from you. If you push them pretty hard you 20:39 didn't want to slice across the camera. Exactly right. 20:41 Alright, so this is put pressure forward and then 20:45 you just squeeze and I should be getting something 20:48 out over there. Yes, I see it very neat. Just takes a 20:55 minute. Finish that. Well and then you end up a 21:06 little stalk there in the middle. Yes actually it looks 21:08 like a mushroom. Yeah, with lobs tab. And then 21:13 these, what I have actually put in the bowl. 21:15 Okay. You know it's wonderful to be able to use 21:18 all of your food. Yes. The stalk we usually throw 21:22 away but with this spirally you don't have to do that. 21:25 I like that very nice. And then our carrots I'm going 21:29 to do last, okay. I'm going to use this is an English 21:32 cucumber it's firmer than your average cucumber. 21:35 They are the long skinny ones right. Right and they 21:37 are fairly available, okay. Yeah you can get in the 21:40 grocery store. Right. It seems like the wider the 21:44 diameter of the vegetable the easier it is putting at 21:48 through this machine. Yes, now this is making 21:50 even longer skinny strips than the broccoli. Yes it's 21:54 because it has a wider diameter and it's getting the 21:57 full blade Oh God okay. It might not be as easy 22:02 with regular cucumber. Yes. But, this English does 22:06 well with. Can I put in the bowl? You may. 22:08 Now, why didn't they have quite as long of our stalk 22:11 as the other ones? The centers I'm talking about 22:14 the left over. Yes, it was left over and I just cut 22:17 them down. And this one has less, oh, there is the 22:19 rest of it, okay. Yeah, that's what you are 22:22 referring to. Yeah, I'm sorry okay, not very clear. 22:25 Now I'll try the carrot Jill. Good. You can find 22:29 carrots at wider diameter than these and they work 22:33 much better. So this is my point that being in 22:35 garnish instead of a noodle. So, we are hoping this 22:38 works, okay. We're helping. Certainly we'll add 22:42 cover. Oh yeah I think going to out it can coming 22:47 out absolutely good. It's real skinny but it's coming. 22:50 Okay. You're coming cute actually. 22:58 You can see these carrot is her. Sure enough, 23:01 they are little pelly queues. Yeah. See if you had the 23:03 wider diameter carrots up high would have come 23:05 out is the long noodles. Yes, okay I got you. 23:09 So look like one, one. But it gives nice color of 23:13 the carrot I like that right. I've also used yellow 23:15 squash and Zucchini in here. Oh nice. You could do 23:19 apples to for our fruit salad. The apples do have 23:23 a tendency to turn brown. Yes. That's the only 23:26 drawback. Yeah that is the top forward that. 23:32 Okay, that one did some too they are shorter but 23:35 they are still curly. Yes. They are still keep yes they 23:39 got. Let's try one more and wanting to more make 23:41 discipline. Oops excuse me. We'll try the other one 23:44 or this is one. Sometimes they just get away from 23:47 me. okay, so yellow squash zukini work well 23:57 and kind of things what else other vegetables they 24:02 Now what now what do we do with 24:03 the salad we're have to be from. Yes. The broccoli sauce is 24:04 really. well. Now what now what do we do with the salad 24:09 we're just got a little bit of time left. Okay, we just 24:11 mix it up I'm going to put this cup of sunflower 24:14 seeds just going move, sunflower seeds. Let's going 24:15 to move here. Sunflower seeds or sunflower sprouts 24:18 either one. Okay. And here those did start just 24:21 sprout a little bit but you can make them sprout 24:23 more yes and then once this is if I had a kitchen 24:27 scissors I would cut these noodles up. Oh alright. 24:30 So they wouldn't be quite so long. It might be little 24:33 hard to negotiate and then the salad dressing we just 24:37 pour over that all of it and any type of healthy salad 24:41 dressing would do. I made this from the Vegenaise 24:44 a nutritional yeast. Oh nice that's really oh I did the 24:47 nutritional yeast and the vegenaise together little 24:50 water and that's just about it. That's good, 24:54 for the other salad dressing was trying to thank you 24:55 add it some want to dill, dill and Lemon yes, 24:59 dill and lemon. So this is a little variation you can 25:01 just get creative in your kitchen. Yes I like that. 25:05 Well this is good, you want to mix it all up so it 25:08 at least the noodles are coded yes. Now would you 25:11 eat these right away or stick it in the fridge or 25:13 whatever. Well I would eat right away the sooner 25:16 the time you make at the crunch you more enzymes 25:18 there are right. Absolutely, that you could save it for 25:21 few hours it gets a little bit limp the next day yes, 25:25 yes right, right good okay yeah. And you see the 25:28 enzymes are best within the day so that we make a 25:30 difference too. Exactly they starts losing in storage, 25:33 the oxygen starts deteriorating right. 25:35 Okay well this has been fun well in just a moment 25:38 friends we will be back to show you the final 25:39 products, but first here is the recipes and the 25:42 address. So you can contact Bev. 25:46 We hope you've enjoyed today's program with Bev 25:48 Cook. Now let's take a moment to review our main 25:51 on trace recipes. Our spinach pasta salad, 25:54 raw spinach, cold pasta, red potatoes, cooked and 25:58 cooled, olives (black or green without vinegar), 26:00 Carrots, grated, red bell pepper, Shredded cheese 26:03 celery, diced toasted croutons, healthy salad 26:07 dressing. For our Nut Loaf, 1 c. almonds 26:10 3/4 c. sunflowers seeds 3/4 c. pumpkin seeds 26:14 3/4 c. Pecan or hazel nuts juice of one lemon 26:18 1/3 c. Olive oil 1/4 c. water 26:21 1 tbsp sun dried sea salt. 1 tbsp. sage 26:25 2 tsp. Basil 1 tsp. oregano 1 tsp. thyme 26:30 ½ tsp. Poultry seasoning ½ tsp. garlic powder 26:34 1 tsp. kelp 1/4 1/2 red onion 26:38 2 stalks celery and ½ of red pepper. 26:42 Our broccoli and carrots Noodles Salad, 26:44 1 head broccoli, stalks peeled and florets removed 26:48 1 carrot 1 English Cucumber 26:50 1 c. sunflower seeds. If you would like to contact 26:54 Bev Cook, please call 3ABN at 800-752-3226 26:59 for more information. Now, let's take a look at 27:02 our finished recipes with Bev. 27:08 Welcome back friends we're here in the kitchen with 27:11 Bev Cook and all this yummy looking food. Go ahead. 27:14 Yeah it tells what we made today. Well, this is the 27:17 Spinach Pasta Salad remember if we have little spinach 27:20 every day it helps our brain and it helps our attitude 27:23 all kinds of things, looks really good. The potatoes in 27:26 the pasta in here really give this an extra special 27:29 taste. Okay, we need to try and what's next this 27:31 is the nut loaf, it suppose to look like a meat loaf we 27:34 put a healthy organic ketchup on top. Its fruit 27:37 juice sweet in the ketchup instead of sugar. 27:39 Nice it looks real it is. Yeah it taste real, 27:43 and then this next is the Broccoli Carrot noodles 27:45 salad. We use this spirally to get the noodles, 27:48 but you can use something called a salad deco to get 27:51 the same look. Good, boy I can't wait to try this 27:54 recipes in there all raw right and mainly raw. 27:56 I like the main raw, mainly there is a few cooked 27:58 in this potatoes yeah well thanks for coming Bev and 28:00 sharing you talents at our friends at home we had 28:01 a really God time in kitchen we did, we did. 28:03 Well friends our time is all gone until we 28:05 see you next time enjoy cooking and stay healthy. |
Revised 2014-12-17