Participants: Jill Morikone (Host), Bev Cook
Series Code: LCT
Program Code: LCT000063
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00:01 I love Italian food, whether it's pasta or pizza
00:04 or any type of breads, oh! It's yummy. 00:07 Today we are gonna show you how to make a quick 00:09 Italian lunch. So, grab your pens and papers to 00:11 get ready as we cook together. 00:47 Hello friends, and welcome to another program of Let's 00:49 Cook Together. I'm your host Jill Morikone 00:52 and we have a special program planned for you 00:54 today, all yummies from just Italian dishes. 00:57 I can't wait to get going, but first I want to introduce 01:00 you to our special guest we have in the kitchen 01:02 all the way from the Blue Ridge Mountains of 01:04 North Carolina. I'm talking about my friend Bev Cook 01:07 welcome Bev. Welcome to you. So, glad to have 01:10 you here. It's nice to be here, this is a 01:12 nice part of the country too. Yes, but we don't 01:15 have mountains that's for sure, we're kind of 01:16 flattened here. Right. Yeah, tell just a little bit 01:20 about your ministry. Your Lifestyle Center, 01:21 what you do before we get going? Well, the Lord 01:24 actually gave us the idea, we wanna go to open 01:26 a Lifestyle Center. Because we ran into so many 01:29 people that were hurting or sick prematurely, yes, 01:33 you know and I knew they just needed help with 01:35 their diet and other helpful practices. 01:38 And we couldn't get the idea out of our mind and 01:41 as soon as we made the east little step towards 01:44 that direction it seems like everything went in 01:46 our direction to do it. Amen, God just opening up 01:49 those doors and stuff, he did, that's wonderful. 01:51 And we couldn't afford it, you know all these 01:54 other things we thought we were too busy 01:55 where we were, but the Lord took care of all that 01:58 and it's been up and going for five years now. 02:00 Amen that's exacting. Now, besides the 02:03 Lifestyle Center, you travel around and do a 02:04 cooking schools and that type of thing, share 02:06 nutritional help and Bev was telling me just before the 02:08 program that she is going overseas very soon 02:11 right, where you going? Yes, we are going to Peru. 02:14 We go there in the end of October, one of our 02:17 guests from the Lifestyle Center who overcame 02:20 MS and she attributes it to the healthy lifestyle 02:23 she learned at the center. Is so excited, her church 02:26 members want to hear more about it, so she asked 02:28 us to come down and we are going too. 02:30 And you speak Spanish? No, but she will do the 02:33 translating for us. That's good, that's wonderful. 02:37 So she had MS. She did, and she came to the 02:39 program. She is asymptomatic, wow! Today, 02:43 praise God. So, he does wonderful things and 02:46 she realizes she needs to stay on the healthy 02:48 lifestyle to keep all those symptoms at bay. 02:51 Right, right makes a big different, Umm! Umm! 02:53 And she is one happy lady, yes Oh! Amen. 02:56 Well, we're doing Italian food today, I love Italian 02:58 food. And so do I and this one of the easiest recipes 03:02 that I've run across, okay good. And it's very 03:04 versatile too. Yes, I like that, we're doing 03:07 Bruschetta right. Bruschetta yes, very nice. 03:09 Let's read that recipe for a Bruschetta today, 03:11 okay. We need 8 small tomatoes that are chopped. 03:15 ½ cup fresh basil, that's also chopped. 03:19 4 garlic cloves or to taste 2-3 tbsp. olive oil 03:24 And sea salt to taste. Now, this is nice, 03:28 I was telling Bev normally when I eat Bruschetta 03:30 it's on bread. Umm! Umm! That's the way most 03:33 people expect it, but it doesn't have to be on 03:35 bread it can be a topping for almost anything, 03:38 nice. And later on we will be putting at on a 03:41 fettuccine pasta. Yummy, I'm excited about that, 03:45 good, yes. First of all how do we make this one 03:47 here? Well, I've already cut up 7 of the 8 tomatoes 03:50 in bite size pieces, so I am just going to do one 03:52 more just for the record, okay, I like to cut up my 03:56 tomatoes with a thin tomato knife for one thing. 03:59 And whenever you're cutting anything bite size or 04:01 otherwise I put the flat side down so it won't be 04:04 rolling around. Yes okay, and that's a little safer, 04:08 and then I just cut in the straight lines across, 04:11 all the way down, good, and we do wanna have a sharp 04:15 knife. Yes that's pretty important, otherwise you 04:16 get kind of mush. Yes, and then I turn around, 04:20 go the other way and that's it. This is one thing 04:25 that I really can't put in the food processor. Yes. 04:29 It just, it goes into like a salsa consistency fairly 04:33 quick. Right, right, and you want still chunks of 04:35 tomatoes, right, right, 'cause the Bruschetta, 04:38 Bruschetta is chunky. Yes, yes very good. 04:42 So, we will just put these in with the rest of them. 04:46 Now, any special type of tomatoes that you've been 04:48 using here. Well, I usually look for the reddest ones, 04:51 these are the vine ripened tomatoes, Oh! It's good. 04:55 If you can grow your own, you can't beat that. 04:58 Yes, there are so many tomatoes that just aren't 05:00 tasty anymore out there. Do you know in the winter 05:03 I have a hard time I keep thinking what's wrong, 05:05 this is our cardboard, is not very good so yeah. 05:07 And they're wide and hard and that's not the 05:09 way God created them. Good. Now, we're going to 05:11 add some chopped fresh basil and this is one recipe 05:15 Jill where the fresh is the best, okay. 05:18 It's the brightest. I've put the dried in before 05:20 and it's okay but this really makes a big difference 05:24 when it's fresh. It's not, not the same, 05:25 no it isn't the same, okay. And then after the 05:29 basil, I'm going to actually mince the garlic. 05:33 And I've already taken the skins off of the garlic, 05:35 yes, that's step one. Make it easier, right. 05:38 And this is a mincer. So I'll put one or some times 05:41 I can get two cloves in there. It's pretty fancy, 05:44 it takes all that work out of cutting, I like that. 05:46 It does, these are few different types of mincers 05:51 around, many of the specialty kitchen shops 05:55 would have them, yes, yes, then I will put the 05:58 last two in there, here, good, and this said for or 06:05 to taste. Okay, and I know people that are really 06:08 Italian, they would really like more, maybe you're 06:11 one of them that like more. Right, and it is like a 06:16 natural antibiotic, we've been told. Okay so it's 06:19 really good for you health wise. It's good for 06:21 immune system, yes, all kinds of things its helped 06:24 for. Once I was on the verge of getting a cold and 06:27 I drink a lot of just garlic tea, it seem to have 06:31 curbed it, it never really fully developed, yes. 06:34 Now, you put the garlic in, you just dip garlic, 06:37 that's what you did. Some people do that, 06:39 yeah I actually minced it and then I blended it 06:43 with hot water and then strained it, yeah and it was 06:46 good yeah, good tasting and good for you. Yeah, 06:48 now we will add our two tbsp of olive oil, 06:53 Yeah, you can put three, this is the extra virgin 06:56 cold pressed, it seems to be the best. 06:59 Is that your favorite type of oil to use? It is. 07:01 Okay, I like that, especially for Italian 07:04 dishes, yes that's right. I'm not a kind of sure 07:07 on olive oil but I understand not all of them 07:10 taste exactly the same. There is a little taste 07:13 difference from brand to brand. And then this 07:16 is our one teaspoon of the Celtic sea salt, 07:19 Oh! good okay, there's more, more minerals in it. 07:22 Than this regular sea salt type of thing. 07:24 Table salt is the least desirable, sea salt is the 07:27 next and then the Celtic sea salt is the best. 07:30 Okay, and they just dry it right off of the ocean 07:32 beds. Okay, so it's always processed then, right. 07:38 And the lesser processing the better it gets. 07:41 Right, right but it looks good, smells really 07:45 good too, I can smell the garlic. Yes and when 07:47 you put it on something, this is like a cold 07:49 chilled Bruschetta on a hot fettuccine that contrasts 07:53 and temperatures and tastes, right, really make it 07:56 very desirable. Oh! Absolutely or you can 07:59 just put it on bread like we were saying, 08:00 we could. Pop in the oven a bit, warm up the 08:02 bread and stuff. And I put that on top of salads too 08:06 just for an extra topping. Oh! That's a good idea, 08:08 I never thought about that, that's very good. 08:10 So, you don't get must easier than that Jill. 08:13 I like that, yeah I too. Well we're doing your 08:16 Fettuccine Alfredo. Umm! Umm! That's our next recipe, 08:19 very nice. You want to read that recipe first Bev. 08:24 Actually we're going to use 16 oz. of the 08:27 organic spiral flat noodles, okay, the pasta. 08:33 Also we use the Vegenaise about 1-1½ c. 08:38 We also use the nutritional yeast that about a 1/2 c 08:42 And then the chives about a 1/2 tbsp. 08:48 Alright, this looks good here Bev. Oh! it is, 08:51 and we're using a kind of a fancy kind of noodles. 08:53 Yes, this is actually a whole wheat flat but 08:56 it's got spinach in it too. So, it's called a spinach 09:00 whole wheat noodle. Nice, now you can buy this 09:02 at the grocery store or you have to go to the 09:03 health food store? Health food store. Okay. 09:05 Now and then some conventional stores are 09:08 getting a little more health conscious and you will 09:10 see them but it's still the exception, right okay. 09:14 So, what we did, we put the water in here and 09:17 already cooked our noodles so they are soft, 09:19 yes alright, I just wanted to save a little bit of 09:22 time, yeah. And the Alfredo sauce is actually a 09:25 cream sauce, but we're going to make our own 09:28 with the rest of the ingredients in this recipe. 09:30 Umm! Umm! So, why don't you hand me the Vegenaise, 09:33 Vegenaise and I will pour this and it says between 09:36 a cup and a cup and half, okay, so just use, 09:41 your discretion at whatever you want to use. Okay. 09:42 Now, you can use different types of Vegenaise don't 09:44 they have grape seed extract and I'm not sure of 09:46 what other types. There is a canola, okay, 09:49 a grape seed version and a Soya bean oil version. 09:53 We really like the grape seed best. 09:55 Actually it lowers the bad cholesterol which is the LDL. 10:00 Very good, and it heightens the good cholesterol, 10:03 the HDL which we all actually do need. Right, 10:05 it does just want you need it to. It does, right, 10:08 it does and it has the best taste of the three, 10:10 I know that's relative the taste, but at least 10:14 from the people I've surveyed they like the grape 10:17 seed Vegenaise, the very best. Have you tried them, 10:21 yeah I have, it's very good, I like the grape seed 10:24 That's right, the grape seed then is grape seed oil then 10:26 you're not using the canola or the soy oil? 10:28 Not in the grape, not in the Vegenaise made with the 10:32 grape seed, it's not the other oil. Right, okay, why 10:36 don't we add the nutritional yeast, get in, and this is not 10:41 an act, all of it? All of it, and that is a half of cup 10:45 and this is not an active yeast. So, it's safe if people 10:50 have Candida or if they're just trying to stay away 10:54 from yeast in general. This is a nutritional yeast it 10:58 is high in your B vitamins including your B12, yes, 11:03 which is wonderful and B12's kind of a hard vitamin 11:05 to kind of get isn't it. It's from the bacteria in the 11:09 ground, but we're so hygienic in our country which 11:11 is good, to get the bad bacteria off, but we wash 11:15 the good bacteria off too and that's what the body 11:17 makes the B12 form. Oh! Really, I didn't know that. 11:21 Our body does make some, but they tell us that we 11:24 need a little more, while you're sleeping your body 11:26 makes them. Okay, and then let's add the chives, 11:30 let's just put all those in there and that's a 1/2 tbsp 11:33 of chives. Okay, very nice, now those are dried, 11:39 those are dried. Those are dried chives, if you wanted 11:41 the fresh you put one tbsp and a half. Okay so three 11:44 to one, your same ration that you've been teaching 11:46 me. Right. Okay, this is warm now, it probably will 11:51 take the flocks at home a little bit longer to make it, 11:54 because I had my noodles precooked. Yes, we saved 11:58 you sometime. But, let's put this a dish there your clear 12:03 bowl. Okay. I'll get this one here, there we go. 12:08 And I am just going to pour this in here, maybe you can 12:10 take the spoon. Are you okay there? This is a great 12:16 main dish, smells really, really good, is it? 12:19 And nutritional yeast gives it a cheesy taste. Yes. 12:24 So, that's what people like and they miss sometimes, 12:27 if you have a healthy version. Now, Jill we made 12:30 the Bruschetta just recently, we're gonna use it now. 12:33 Yeah, we are not going to put the whole thing on it, 12:35 but we're gonna spoon some right on top. Nice. 12:39 So it will give it a beautiful color contrast. 12:42 And this is the hot noodles with cold Bruschetta on 12:46 top. Oh! That sounds really good, it is, yes, you make 12:51 Oh! Go ahead, I was gonna say, I just didn't eat lunch, 12:54 I would probably be tempted to eat this. When you're 12:56 wanting to eat something, right, that's right, you 12:59 make this at your Lifestyle Center? We do, our guests 13:02 do. I'm always privilege to eat the food they, they 13:05 make. So, this is unusual, when your guests come in, 13:08 they actually cook the food themselves, they do it. 13:11 They make a lot of juices, and salads, and side dishes, 13:14 desserts, they all like desserts. Oh yeah, and also 13:18 this is one of their favorites. Wow! That's neat, 13:21 and they done even miss the meat and it's very filling 13:25 it will hold you for hours. Yes, yes, that's good and I 13:29 like it because a lot of Fettuccine Alfredo has a lot 13:31 of butter and a lot of fat, fat that's right that we just 13:35 don't need. So, everyone will be happy with this, 13:39 I have never met one person that doesn't like this dish. 13:41 Yeah, it looks really good, I can't wait to try it. 13:42 Now, we're making dessert next right? We are. 13:45 You guys I love dessert its one of my favorite things. 13:47 So, I'm really excited about this, what kind of dessert 13:49 are we making? It's actually called Carob Bars, 13:52 cool, Carob is a health substitute for chocolate 13:55 and children like them as well as adults and we all 13:59 have a little bit of a sweet tooth. Oh! Yeah. Some of us 14:02 more than othrs, that right, that's where the 14:05 temperance and all things comes in, yes, 'cause I'm 14:06 like I could eat the whole plate, no I better not the 14:09 whole plate of cookies. Yeah, that's right. Well, 14:11 good let's read our recipe for our Carob Bars. 14:15 For them you need 1/4 c. coconut butter 14:19 1/2 c. honey 1/2 c. hot water 1/2 c. almond butter 14:26 1/2 c. carob powder 1/2 c. chopped nuts 3 c. 14:32 rolled oats.1/4 c. coconut, shredded You 14:36 also need 1/2 c. raisins (optional) 14:40 And 1/4 tsp. sea salt which is also (optional) 14:46 Before we go with this dessert, I love dessert Bev, 14:49 is my favorite. I do too, it was the last victory I had 14:53 as far as food goes, you know getting over the bad 14:55 foods. Yes, was the desserts that was your toughest 14:58 one to give up. The sugar, right, but when I found 15:02 out the healthy alternatives that's what got me over that 15:05 hump of giving into sweets all the time. That's right, 15:08 to realize that it wasn't like you could never eat 15:10 dessert again right? Exactly, that you could eat 15:12 something that was sweet but it was healthy, right, 15:14 and once you change the taste buds, it's kind of 15:15 better. Yes and God actually renews our thinking 15:19 on things, so a little bit goes a long way now, 15:22 that's right, that's right, makes a big difference. 15:24 I know it was my New Year's resolution, my husband 15:26 and I, about a year and half ago, you know January 15:29 new years and to eat less sugar because I love sugar, 15:31 so that was one of my pet sense, I guess you could 15:35 say. So I prayed and asked God to help me, 15:38 and praise God now it doesn't even appeal to me 15:40 like it used to. I love dessert but more the 15:41 healthy type of dessert so. There is hope out there 15:44 for sugarholics like I used to be. Oh! there it is, 15:45 there's lots hope. The more distance you have behind 15:50 you without eating the sugar the easier it is. 15:53 Right, right. Okay, lets see how to make this healthy 15:55 one. Okay, well actually it's a matter of mixing 15:57 everything together and I'm going to start with 15:59 1/4 cup of coconut butter, okay. Now coconut butter 16:03 and coconut oil they're the same thing but, the butter 16:07 just in the hardened state and that will melt real 16:10 quick. Yes, yes alright, it usually melts about 70 16:13 degrees, it will be liquid again. Okay, so this will go 16:15 liquid in your body. So, you kept this in the fridge 16:18 then to keep it. Okay and also a 1/2 of cup of honey. 16:22 Good, now you know lot of diabetics will say well 16:26 I can't have that recipe, right cause of the honey. 16:28 That is true if you use the honey, but if you use a 16:36 guava nectar, it's very sweet and it does not cause 16:37 arise in the blood sugar. Okay, where can you get 16:40 this guava nectar? Health food store and most all of 16:43 them have it now, yes, yes, okay. Okay, so the next 16:48 ingredient is going to be, well it says mixed coconut 16:52 butter, the honey and the hot water. So, this is just 16:55 half a cup of hot water in here. So, this you actually 16:59 had in the stove and you almost brought it to a boil. 17:02 Yes, I did, just, shut this off here? Sure, here we go 17:05 okay, just so the coconut butter and the honey will 17:09 melt yes, that's the main thing we're trying to 17:11 accomplish here. And the hotter the water the better, 17:15 if it does boil a little, that's not anything major. 17:20 Actually we can even put the almond butter in here, 17:23 okay, would you like to put that in there while I 17:24 of mix that up, well I'm trying to mix this up. 17:30 Very nice, so we just have the coconut butter, 17:36 the honey, the hot water, now the almond butter and 17:40 the almond butter is another thing you have to buy at 17:42 a health food store unless you have a high power 17:45 juicer that will make it for you and we have done that 17:47 a few times. That's right, now would you have to 17:49 roast the almonds before you do that. You don't have 17:52 to, you could put them through raw? Yes, I usually 17:55 soak my nuts and dry them and then it makes them a 17:57 little bit softer and they will go through that juicer 18:00 just fine. Now, there is a special attachment to the 18:03 juicers to use when you're making nut butters or you 18:07 can make ice cream with that same attachment. 18:09 Yes, that's pretty fun I like that. Yes, I do too, 18:13 well lets put the carob powder in here. Okay, 18:18 now carob powder is kind of like chocolate but it's 18:20 kind of not. Yes, it's the healthy alternative, okay. 18:24 The chocolate, I'm afraid to say this, but it's 18:27 actually one of the most unhealthful so called foods 18:30 there is. Okay and why is that? Where there are so 18:33 many additives chocolate is naturally bitter so they, 18:38 food companies have to put a lot of sugar in it a lot 18:40 of fat in terms of oil or butter to make it smooth. 18:45 Yes, and then it just has naturally occurring 18:47 caffeine, theobromines, there is a tannins, which is 18:52 a toxic chemical in chocolate, okay and I really 18:56 go into the whole process because it's gross. 19:00 Right, but carob doesn't have any of those effects. 19:03 Right. Now, carob is naturally sweeter than, 19:05 you wouldn't need much sugar then? Correct, 19:08 you can sweeten with dates or there is a barley, 19:11 barley malt, a few different things. Yes. It's not, 19:14 it doesn't take half as much sugar or sweetener I should 19:17 say as chocolate, that right, right. And carob is 19:21 really high in calcium. Calcium and magnesium and 19:26 it's a good fiber source as well. It grows really prolific 19:31 over in the Mideast and you know John the Baptist ate 19:35 locusts, that's right, I don't know if you have 19:37 heard this a wild honey and the locust in some Bible 19:41 version say it was the carob plant. Right, so it 19:44 called Saint John's bread. Oh! Okay, yeah, have you 19:48 heard that? Umm! Umm! I have, but I don't know 19:50 if that's John's bread park, but I have heard about the 19:51 carob, him eating the carob pots and stuff, right. 19:54 Well that blended up pretty well in there. Yeah, 19:57 that's real good, you know I was just thinking before 19:59 we go on about carob powder. Yes. And how I know 20:03 you know I used to really like chocolate and stuff, 20:04 but I think the interesting thing is if you try to think 20:07 about it as I'm not doing a substitute for chocolate. 20:10 You know because a lot people say this is a 20:12 substitute and I think that doesn't taste like it's a 20:14 good substitute, yes, it's similar but if you think of 20:16 it as it's own food, I think that helps too. Yes, 20:19 and that's a good advice, because you might be let 20:22 down if you're expecting chocolate, because it's not 20:24 identical. No, it isn't, right and you know there is 20:27 all different grades of carob like there is chocolate, 20:30 and so if you've had one bad experience with carob 20:33 don't let that keep you from eating it the rest of 20:36 your life, right, because the people at our center said 20:39 I didn't know carob could talk, taste so good. 20:42 They were very surprised. Okay what was the next 20:44 step? Actually the nuts. Okay. We are going to put 20:47 three, I'm sorry a half a cup of the nuts in, okay, 20:51 and I chose pecans just because that's my favorite 20:54 nut. I like them all, I love pecans too, and then three 20:59 cups of oats. These are your rolled oats, they happen 21:02 to be quick oats, just a little at a time, okay I'll 21:05 mix these in, you let me know how much? We're 21:08 going to use them all, okay, I like to mix them a little 21:10 at a time. Yes, then you don't get a big pile and try 21:13 to, exactly. Okay, we could add some more. 21:17 So, that all get coated thoroughly with this. 21:20 Yes. See that hot water really did melt all those 21:24 first ingredients together thoroughly, and made a bit 21:26 difference, I can see that. Otherwise you have lumps or 21:28 something, right, now if you do happen to have lumps 21:31 in your carob sauce just run it through a blender real 21:35 quick and then put it back in the bowl, right, right, 21:37 that takes care of it. This is why we got the vita mix 21:39 out just in case we needed it. Just in case, but I don't 21:42 think we will need it, so that's pretty good. Okay, 21:44 we can finish those, add some more? Yeah, maybe 21:46 not for those. It's smells so good, I can't wait to try 21:49 this. Yes, now tell me Bev, do you have any exciting 21:53 stories of people that have been, yes. And I know you 21:56 shared about the lady with MS, but what about any 21:58 others? Well, this one gentleman and his wife came 22:01 because his wife could not sleep at night. She had 22:03 digestive and colon problems. And she wanted 22:06 to come and he didn't, right, he just fought it till 22:10 they're now going, finally I guess you know she was 22:13 on his case so much that is he said, okay I'll go, 22:15 I'll go and when he came he was a pastor and he was 22:18 heavy, he looked like a football player, wow! 22:22 And always wear loose shirts because he was self 22:25 conscious of his weight. Oh! Yeah. And he just kind 22:27 of sat there with his arms folded and just he was the 22:30 reluctant spouse. Yes, well he also was a man of prayer 22:36 and some where along the week, I don't know if it was 22:39 Wednesday or Thursday he got the vision of what the 22:43 Lord was trying to share with him about these 22:45 natural foods. And he got so excited he kind of took 22:50 over the reins in the kitchen. Okay, and he left 22:53 more on fire for this way eating and living than his 22:57 wife did, they got eventually on the same 23:00 page. We saw them about eight months later, 23:04 he shaved his beard and he slimmed down and he 23:08 would look now like a basketball player, wow a 23:10 big different. Yes, and his wife's problems resolved, 23:15 she was able to sleep at night with no more 23:16 digestive problems. Oh! Praise God. So, they were 23:19 so happy and they had send people to our center 23:22 from their church. Amen, so it was a just a great 23:25 transformation to see the before and after actually in 23:28 both of them, but to see the conversion in his mind. 23:32 Yes absolutely, what we need? Lets add the coconut, 23:35 coconut. This is a 1/4 c of shredded coconut and you 23:39 cannot get this in the store because it usually has 23:42 powder sugar. Okay, yeah and then we'll also add the 23:45 raisins. It's a 1/2 cup of raisins. Just keep mixing 23:50 this batter does get a little bit stiff, okay I can 23:53 see that, develops muscles here. But, you want it that 23:57 way actually. Right, and then the last is the 1/4 tsp 24:01 of sea salt. Now, that was optional right? So, it is, 24:05 so people that have high blood pressure usually try 24:08 stay away from the salt. Yes, right. But, this is so 24:10 little 1/4 of a tsp, right. We do need a little bit of 24:14 salt. Right, we have to have some, now it goes in 24:17 this can, yes, it goes right in there. Yeah, I think 24:21 I've that mix fairly well. Looks very good, you want 24:25 me hold it or you okay there. I think you might 24:27 grab that spoon there, yes, and help get this off. 24:31 And this is also something that does not to be need 24:33 to be cooked or baked. I like that, you know and 24:36 the coconut oil in there is going to make it hardened 24:40 once it's in refrigerator. Yes. And then after it 24:44 hardens you can cut it into bars and put it on a 24:48 platter and serve it, yes, and you know when we 24:52 serve these or any other healthful dish at a meal, 24:56 especially with people that really aren't into this yet, 24:58 we don't make a great big issue over this thing. 25:03 Yes, Oh! We're eating something healthy today or 25:05 something that's good for you. We just spread it out, 25:09 most people know we're into this ministry, so they 25:11 already have a little questioning, but maybe you 25:14 at home if you make one of these dishes don't make 25:16 a huge issue over it, just put it out, let people try it. 25:19 Right, right and see if they like it or how they feel 25:21 about it or something. Yeah, absolutely, boy that 25:23 looks good. Takes a couple of hours to harden? 25:26 Yes, I mean some people been eating them in the 25:30 chewy state, yeah I think I can do that. Yes, I know 25:35 I could but you know these are healthy desserts it's 25:39 not like unlimited. Right, but there are so filling 25:42 that you are satisfied soon. Good, good, well, in just a 25:45 moment friends we will be back to show you all the 25:48 final products that we made today. But, first here is 25:50 the address will you can contact so you can 25:52 contact so you can get a hold of 25:53 Bev and the recipes that we shared with you today. 25:59 We hope you've enjoyed today's program with Bev 26:01 cook. Now let's check a moment to review our quick 26:03 lunch recipes. Our Fettuccine Alfredo. 26:07 You will need, 16 oz. organic wheat fettuccine noodles, 26:11 1-1 1/2 c Vegenaise 1/2 c nutritional yeast 26:14 flakes 1/2 tbsp. chives. For the Bruschetta you will 26:18 need 8 very small tomatoes chopped. 26:21 ½ cup fresh basil chopped. 4 garlic cloves or to taste 26:25 2-3 tbsp. olive oil sea salt to taste. 26:29 And for Carob Bars you will need 26:31 1/4 c. coconut butter 1/2 c. honey 1/2 c. hot water 26:36 1/2 c. almond butter 1/2 c. carob powder 26:40 1/2 c. chopped nuts 3 c . rolled oats. 26:44 1/4 c. shredded coconut 1/2 c. raisins (optional) 26:48 And 1/4 tsp. sea salt (optional) 26:51 If you would like to contact Bev Cook, 26:54 please call 3ABN at 1-800-752-3226 26:59 for more information. Now, let's take a look 27:02 our finished recipes with Bev. 27:10 Well, look at all this good food here Bev. 27:13 I can smell it, me too, it smells really good. 27:16 Boy, show us what we made today? Well, 27:18 this first one is the Bruschetta and that's 27:21 basically the tomatoes and garlic and olive oil and 27:23 basil, yes, very easy, very versatile. You can put 27:26 it on the bread or on your noodles, yes. 27:30 In fact that's what's on our next dish. 27:33 This is the whole grain noodles with the Vegenaise, 27:36 Alfredo sauce and then we just put the Bruschetta 27:38 on top, of really good contrasting colors and taste 27:41 and temperatures. Absolutely, and then we 27:44 have desserts, that's my favorite. Yes, best for last. 27:48 This is the Carob Bars and they've just been 27:51 refrigerated to harden, didn't have to cook them or 27:53 anything, yes, we sprinkled a little coconut on top, 27:56 yes, very nice. It's pretty presentation too I like that. 27:59 If you have a salad you could put that on the side 28:01 and you have a whole meal. Oh! Thanks for coming, 28:04 we had a good time today. Thank you. Well, friends 28:06 our time is all gone, it comes and goes so quickly. 28:09 Until we see you next time may God bless and keep you. |
Revised 2014-12-17