Have you ever wanted to
make a tossed green salad
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and then the next
day you thought oh oh,
00:00:03.20\00:00:05.26
I'm going to have
to make a tossed green
00:00:05.27\00:00:06.74
salad again. Today
we're gonna show you
00:00:06.75\00:00:08.69
some awesome raw
recipes that are all different
00:00:08.70\00:00:11.24
types of salads, so stay by.
00:00:11.25\00:00:12.79
Hello friends and
welcome to Lets Cook Together
00:00:45.22\00:00:47.90
I am your host Jill Morikone
00:00:47.91\00:00:49.79
and we have an exciting program
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planned for you
today All raw, pasta,
00:00:51.11\00:00:54.22
rice all different
types of salad recipes.
00:00:54.23\00:00:57.23
So get your
pens and papers ready
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to write down the
recipes as we share
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them with you.
But first I would like
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to introduce to you
my special guest here
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in the kitchen from Oklahoma,
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Ardmore, Oklahoma.
Her name is Mary Bernt.
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Welcome Mary. Thank You Jill.
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So glad to have you here.
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Why don't you tell
our friends at home
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a little bit
about your restaurant
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and all the other
things you're involved in.
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Well, we have a
vegetarian restaurant in Ardmore
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with the health food store.
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And it's called? Veggies.
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I like that name, Veggies,
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I like that name too
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And in fact fiends
Veggies was named in 1998
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one of the best restaurants from
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Magellans right? Magellan Press.
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Magellan Press, that's awesome,
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so they came and
visiting your restaurant
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in Oklahoma? No,
that was in Rapid City,
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South Dakota, okay, but we had,
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its pretty much the same idea,
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and the same name? Same name,
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lot of the same recipes.
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That's awesome
so these people came
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and they were, so
your food is really good.
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I agree your
food is really good.
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That's awesome, thank you.
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And what else you do?
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Well, we do a lot
of ministry there,
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we help a lot of
people with their health
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and one of the
things that we found is that
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as we practice
what we know to be true
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as far as eating
vegetarian and leaning
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toward more healthy lifestyle,
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drinking a lot of water,
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all of those kind of
things that we can really
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see some phenomenal things,
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that's awesome, with people.
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Do you have a
story you could share
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with us before we get going
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Oh! I love to.
We recently worked
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with a gentleman named Charlie,
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his wife had come
to one of my Health
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and Nutrition
Schools and Charlie
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had a quintuple
bypass about three years ago
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and, quintuple?
Quintuple, yes, five.
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Now, that was
just three years ago,
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so Charlie started
having chest pain again.
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Went to his
doctor, his doctor said,
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Charlie, you are
completely clogged
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up again. And you have
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two options here,
you need to do another
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bypass or you go home
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and basically prepare to die.
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That's sad, can
you imagine receiving
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that kind of news?
Well, isn't that awful?
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Oh! I cannot either Charlie
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said the first
bypass was so difficult
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that he chose to
go home and die and,
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this must be tremendous,
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'cause who would wanna
choose to go home and die.
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So that was so bad.
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Well, that tells you
a lot, doesn't it, yes.
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Yeah, absolutely
and we're not talking
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an extremely old
man, he's in his 50s.
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Well his wife
came to me and said
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is there
something that we could do,
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is there anyway you can help us
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and I said yeah,
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I think maybe
and so that they came
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and visited with
me at the restaurant
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and I really
tried to encourage him
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to go to one of
the lifestyle centers
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that I'm familiar with,
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but he didn't want to
do that option either.
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So I said well
Charlie this is extreme.
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So we're going to
do something extreme
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what I would
really like to do then
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if you won't do
that and you won't do
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the bypass lets
go on a all raw diet.
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All raw? I mean,
totally, no cooked food,
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no cooked food. And
he readily agreed to it
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actually, he sat
there and he thought
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about and he said
will it help and I said
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well I've seen it help
before and he said well,
00:04:03.85\00:04:07.08
I'm willing to give a try.
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Two months into it
his ash and gray face,
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developed a
rosy pink glow again.
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Are you serious? It's fantastic.
00:04:15.69\00:04:18.27
And a man who daily had heart,
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excuse me chest
pain stopped having
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the chest pain, in
fact they just went to
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Colorado and even
up in the high altitude
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there was no more
chest pain for him.
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And his last doctor
report which was just
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last month,
cholesterol is a 112,
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Triglycerides were
just totally low and every,
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the doctor said I
don't know what you're doing
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but you better
just keep it up he said,
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because you're
just like a new man
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and so its given
him a new lease on life.
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Absolutely, and
when you are in your 50s
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I mean that is
just young to be told
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to go home and die yourself.
00:04:52.99\00:04:54.17
Exactly, oh praise
God that's exciting, amen.
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Amen. You're in the business of
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helping people.
We're in the business
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of helping people
with their health.
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Yes, Okay well we're making,
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what are we making first?
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Well, first we're going to make
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what I call a
substitute vinegar.
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I don't like use vinegar,
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I love to use
lemon juice however
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because those
lemons Jill are power
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packed with Fido chemicals.
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There are more
than 50 Fido chemicals
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in every lemon that
help us to fight disease.
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Praise God,
exactly and we think of it
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as being acidic but
when its actually digested,
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it yields out an alkaline ash.
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So that's amazing.
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So we are going
to make this vinegar
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substitute and
then we are going to use
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it in the three salad recipes
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that we're going to make.
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Good, that's sounds good Let's
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read that recipe for
the Honey Lemon Marinade
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Alright, that's nice and easy?
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Yes, it's very easy
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Now, tell me, why,
for our friends at home,
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why wouldn't you
want use vinegar,
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what's wrong with vinegar?
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Well Vinegar is
fermented and so because of that
00:06:02.53\00:06:07.62
it will actually,
especially large amounts of it,
00:06:07.63\00:06:10.69
that they would put
in a salad dressing.
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Oh Yeah, Its going
to ferment everything
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into the stomach, that
doesn't sounds too nice,
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another interesting. No,
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it doesn't sound too pleasant.
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We don't want
things fermenting in there,
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we want to be able to
digest in a manner that
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nutrients and
everything will be observed
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really readily. Yeah.
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And if the folks out
there get my cookbook,
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I have a very
cute little story about
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vinegar in
there, you know actually
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they don't to
need to get my cookbook
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they can even just
look it up in their
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in encyclopedia
for vinegar yield.
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Oh! Yes, a vinegar yield
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is something frequently subsists
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on vinegar and is
actually sometimes ends up
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being part of the
process of making it
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and it is a little
parasite. It's an actual, yes,
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it's alive and it's a little bug
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and it comes from a fly.
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Maybe we should go
to, so we make this,
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that sounds good,
yes. With our loving juice
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That sounds much
better. Yes, absolutely.
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This is very easy, I love easy.
00:07:03.92\00:07:06.02
Me too, absolutely.
00:07:06.03\00:07:07.63
Now, this is a
double recipe because
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we are going to be
making several salads
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with this, so we
made a large recipe,
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so we have our lemon juice,
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we have our salt,
our garlic powder,
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our onion powder.
Yeah, and our honey.
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Now it might seen
like a lot of honey
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but these recipes,
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remember have a
lot of fiber in them,
00:07:26.82\00:07:29.18
yes, and one of
the keys we found
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even when working
with diabetics that they
00:07:32.14\00:07:34.94
can have some of
these kind of things
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if it has a lot of
fiber with it because fibers
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slows the absorption
of sugar in the body.
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Okay, isn't that wonderful?
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So if you have a
lot of fiber then
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you can get away
with "a little more sugar.
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Little more, yeah absolutely.
00:07:47.89\00:07:49.35
Not like having
a top that is just
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you know half a cup
of sugar with no fiber,
00:07:52.45\00:07:55.05
right okay. So
we put this in there
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and then we'll just blend it up
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and then we will be ready.
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Good, well that's
easy, I like that, yeah,
00:08:01.58\00:08:04.05
it's very easy and
you know you can blend a
00:08:04.06\00:08:06.00
batch of this at home and,
00:08:06.01\00:08:07.34
stick in the fridge,
stick it in the fridge
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and it will last for
ten days to two weeks.
00:08:09.25\00:08:11.50
Alright, so I'm gonna blend.
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Oh! We're done? We're done
00:08:12.89\00:08:22.24
And we are ready
to make some salads
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Oh! I can't wait, I love salad.
00:08:24.27\00:08:25.87
What's our first salad that
00:08:25.88\00:08:26.85
we're gonna be making here?
00:08:26.86\00:08:27.86
Our first salad is actually one
00:08:27.87\00:08:28.86
of my favorites,
it's called toasted
00:08:28.87\00:08:30.92
sesame pasta. Good,
00:08:30.93\00:08:32.47
that sounds
good. You want to read
00:08:32.48\00:08:33.67
that recipe for us.
Well, I be happy too.
00:08:33.68\00:08:35.39
Alright, I like
this pasta salad.
00:09:10.47\00:09:12.10
Isn't it pretty?
00:09:12.11\00:09:13.10
Oh! Yeah with all
the different colors.
00:09:13.11\00:09:14.88
I am excited about
this, you're gonna like
00:09:14.89\00:09:17.57
this salad, this is
really my favorite salad
00:09:17.58\00:09:19.55
Is it really? I love the salad
00:09:19.56\00:09:21.10
Do you serve it at
lot at your restaurant?
00:09:21.11\00:09:22.37
You know we don't
serve this much at
00:09:22.38\00:09:24.84
my restaurant
because we just tend to
00:09:24.85\00:09:27.36
put out a big salad
bar that has lots of raw
00:09:27.37\00:09:31.36
that you put on a
salad but we do once
00:09:31.37\00:09:33.38
in a while and at
home this is what I love.
00:09:33.39\00:09:36.44
Yes, right, so what
we're going to do Jill
00:09:36.45\00:09:38.39
we're just gonna add
all of our ingredients
00:09:38.40\00:09:40.45
with the pasta and
to be honest with you,
00:09:40.46\00:09:42.75
I'm not married
to you know exact
00:09:42.76\00:09:46.93
amounts of recipes. Exactly,
00:09:46.94\00:09:49.59
if you like broccoli,
put a little broccoli in,
00:09:49.60\00:09:51.40
I like that. If
you like red pepper
00:09:51.41\00:09:53.54
put a little red pepper in,
00:09:53.55\00:09:54.52
if you hate onion, leave it out,
00:09:54.53\00:09:56.33
leave it out, exactly.
00:09:56.34\00:09:58.04
So we'll just toss
this in and I think
00:09:58.05\00:10:01.88
you'll find that
this is a good salad.
00:10:01.89\00:10:04.11
That's our broccoli
and it doesn't have to be
00:10:04.12\00:10:07.33
super, super small pieces.
00:10:07.34\00:10:08.47
It doesn't have to
be super small pieces
00:10:08.48\00:10:10.29
we're gonna use a
little bit of this red pepper
00:10:10.30\00:10:12.97
I believe for another
salad we will save some
00:10:12.98\00:10:15.51
of that out and
then we got onion.
00:10:15.52\00:10:18.31
Now, I do love onions. Yes.
00:10:18.32\00:10:20.05
So how do you feel about onion?
00:10:20.06\00:10:21.03
I like cooked onion, raw onions,
00:10:21.04\00:10:23.86
okay, alright.
Well we'll marinade it
00:10:23.87\00:10:26.27
a little bit in
our vinegar substitute.
00:10:26.28\00:10:28.76
So we won't add all of that
00:10:28.77\00:10:30.13
because Jill doesn't like.
00:10:30.14\00:10:31.20
Well thank you
You're very welcome.
00:10:31.21\00:10:32.72
How do you feel about olives?
00:10:32.73\00:10:33.95
I love olives.
00:10:33.96\00:10:34.93
Okay, well then
we'll put the olives in.
00:10:34.94\00:10:35.91
Yes. Now, is there a difference
00:10:35.92\00:10:37.64
between the green and the black.
00:10:37.65\00:10:38.67
Do you preferred to
use the green olives?
00:10:38.68\00:10:40.03
I love little green olives,
00:10:40.04\00:10:41.87
they're the Lindsay green olives
00:10:41.88\00:10:43.21
and to be honest
with you the reason
00:10:43.22\00:10:45.75
a black olive is,
they actually can grow
00:10:45.76\00:10:49.47
a black olive but
what they do to make them
00:10:49.48\00:10:51.99
look more uniform
is they add a chemical
00:10:52.00\00:10:54.93
to the olives
and so then you get
00:10:54.94\00:10:57.12
this uniform black
olive and the Lindsay olives.
00:10:57.13\00:11:01.82
Exactly, you're
getting a chemical
00:11:01.83\00:11:03.70
The Lindsay olives
don't have the chemicals
00:11:03.71\00:11:06.02
in them and they just
have a wonderful flavor.
00:11:06.03\00:11:09.19
So green is the natural color
00:11:09.20\00:11:10.82
on olive tree basically.
00:11:10.83\00:11:12.41
Well, and I do
believe there are some olives
00:11:12.42\00:11:15.18
that are actually
darker olive like a
00:11:15.19\00:11:18.37
Kalamata olive, oh yeah!
00:11:18.38\00:11:19.52
But whether you know,
00:11:19.53\00:11:21.43
I just know that they use that
00:11:21.44\00:11:23.00
chemical to make
it uniform. Right
00:11:23.01\00:11:25.15
So isn't it just beautiful?
00:11:25.16\00:11:26.27
Oh! It is, I love the colors.
00:11:26.28\00:11:27.76
You ever seen
anything so gorgeous? Yes.
00:11:27.77\00:11:30.37
And we're just going to add our
00:11:30.38\00:11:31.63
Honey Lemon Marinade.
00:11:31.64\00:11:33.02
Oh! Yeah we just made that.
00:11:33.03\00:11:34.41
We just made that, very nice.
00:11:34.42\00:11:36.50
And if our
friends at home like it
00:11:36.51\00:11:39.35
little spicier they
can just toss in a little
00:11:39.36\00:11:42.02
crushed red
pepper, that's kind of fun.
00:11:42.03\00:11:43.94
Oh! Yeah, that's good,
00:11:43.95\00:11:45.30
and the way we're
really going to get
00:11:45.31\00:11:47.29
our flavor for this salad. Yes.
00:11:47.30\00:11:48.92
Is our toasted sesame oil. Yes.
00:11:48.93\00:11:51.92
Yes, the toasted
sesame oil has just a
00:11:51.93\00:11:54.75
wonderful flavor
and we're going to add
00:11:54.76\00:11:58.02
about a third
cup but there again
00:11:58.03\00:11:59.82
for those who like that
flavor if they want more
00:11:59.83\00:12:02.99
they can add more, if they don't
00:12:03.00\00:12:04.39
they can add
less. I like that, yeah.
00:12:04.40\00:12:06.80
But it does, it
gives it kind of a nutty,
00:12:06.81\00:12:09.34
and I'll tell you,
a little bit oriental,
00:12:09.35\00:12:11.99
a little bit
oriental, don't you think too?
00:12:12.00\00:12:12.97
A little bit, oh yeah definitely
00:12:12.98\00:12:14.18
a little bit
oriental, because the sesame
00:12:14.19\00:12:15.16
gives you that
flavor. Absolutely.
00:12:15.17\00:12:16.37
Now, its interesting,
00:12:16.38\00:12:17.58
I just read a report
on cruciferous vegetables,
00:12:17.59\00:12:21.21
broccoli for
instance is a cruciferous
00:12:21.22\00:12:23.21
vegetable and I just
find this fascinating,
00:12:23.22\00:12:26.24
there's a reason
that we do things
00:12:26.25\00:12:28.07
the way we do.
The actual components
00:12:28.08\00:12:31.79
in broccoli that are
so helpful for our health,
00:12:31.80\00:12:34.22
the Fido chemicals
and the things that help
00:12:34.23\00:12:38.90
to eliminate
toxins are activated
00:12:38.91\00:12:41.33
when you have a fat mixed
00:12:41.34\00:12:44.25
Now, I didn't know that.
00:12:44.26\00:12:46.76
Isn't that interesting?
That's very interesting.
00:12:46.77\00:12:48.06
It's the same
with your green leafy
00:12:48.07\00:12:50.08
lettuce and
things of that nature.
00:12:50.09\00:12:51.81
So in other words,
if you just ate a salad
00:12:51.82\00:12:53.40
with just plain
broccoli or something like that
00:12:53.41\00:12:55.04
you wouldn't be
getting all the Fido chemicals
00:12:55.05\00:12:56.81
and the nutrients.
You would be getting
00:12:56.82\00:12:58.54
them all but they
wouldn't be used as adequately
00:12:58.55\00:13:01.35
in your body with out the fat.
00:13:01.36\00:13:03.19
Isn't that interesting?
Isn't that interesting?
00:13:03.20\00:13:05.45
I just think that's fascinating.
00:13:05.46\00:13:06.51
Its amazing how
God makes our bodies.
00:13:06.52\00:13:08.29
Exactly, yes, beautifully
and wonderfully, yes,
00:13:08.30\00:13:11.24
and so its
amazing how cultures seem
00:13:11.25\00:13:13.99
to know that they
need to add you know
00:13:14.00\00:13:16.32
we've always
eaten salads with both
00:13:16.33\00:13:18.49
lemon and vinegar. Absolutely.
00:13:18.50\00:13:20.37
So that seems to
have come for reason.
00:13:20.38\00:13:23.27
Exactly right, right.
00:13:23.28\00:13:24.80
And I do like to add a
little bit of sweetener
00:13:24.81\00:13:27.60
to the salad, just
maybe a tablespoon,
00:13:27.61\00:13:29.60
it is to taste but
it brings up the flavors
00:13:29.61\00:13:32.63
and like I said
we have so much fiber
00:13:32.64\00:13:34.75
in the salads, yes,
and how I would then eat
00:13:34.76\00:13:38.19
this salad at home, yeah,
00:13:38.20\00:13:39.58
personally I would put
it over a bed of lettuce.
00:13:39.59\00:13:42.57
Oh! That's nice and it's really
00:13:42.58\00:13:44.74
And I would add no more dressing
00:13:44.75\00:13:45.72
just the dressing on
this pasta salad would be.
00:13:45.73\00:13:47.86
Oh yeah you can
see the dressing on it.
00:13:47.87\00:13:49.82
Oh yeah, it
smells very beautiful.
00:13:49.83\00:13:51.65
Would you have
before we go to our next
00:13:51.66\00:13:53.70
recipe do you have a story,
00:13:53.71\00:13:54.68
another story you can
share with our friends?
00:13:54.69\00:13:56.27
Oh yes. I love to.
00:13:56.28\00:13:58.27
We had a cooking
seminar going on in Oregon
00:13:58.28\00:14:02.47
and met a woman at
that seminar who had
00:14:02.48\00:14:04.95
breast cancer
and she had decided
00:14:04.96\00:14:07.51
she was in our
end had decided that
00:14:07.52\00:14:09.77
rather than
following the normal procedure
00:14:09.78\00:14:12.56
for of
chemotherapy and surgery extra.
00:14:12.57\00:14:15.51
Right. She decided she
will try an alternative
00:14:15.52\00:14:17.50
and she chose an all raw diet.
00:14:17.51\00:14:20.10
Okay, so same as this
done, exactly, exactly.
00:14:20.11\00:14:22.86
She asked me if she
could come to my class
00:14:22.87\00:14:24.77
and I said, well you
know we don't do all raw,
00:14:24.78\00:14:26.50
but I think you
would love my class.
00:14:26.51\00:14:28.53
And she said well as
soon as I get through this,
00:14:28.54\00:14:32.20
I plan on going back
to eating cooked food,
00:14:32.21\00:14:34.43
but I do want to
stay total vegetarian
00:14:34.44\00:14:37.19
so I would like
to you know learn
00:14:37.20\00:14:38.90
to do some cooking.
00:14:38.91\00:14:39.92
How long does she
go on the all raw plan?
00:14:39.93\00:14:41.64
She went on the on all raw plan
00:14:41.65\00:14:42.69
for six months and she was
00:14:42.70\00:14:44.59
from the Quaker church.
00:14:44.60\00:14:46.10
Her entire family
went raw with her,
00:14:46.11\00:14:48.39
her mother, her
father, her husband,
00:14:48.40\00:14:50.60
her kids as well as her sister
00:14:50.61\00:14:53.69
and her sister's husband.
00:14:53.70\00:14:55.29
Well, right during
the time that she was in
00:14:55.30\00:14:58.55
my class, she came in
the last night of class
00:14:58.56\00:15:00.96
with the doctor's
report and she was just crying
00:15:00.97\00:15:03.36
and she said I just have to
00:15:03.37\00:15:04.50
share this with your class.
00:15:04.51\00:15:06.21
I said feel free,
she showed us this report
00:15:06.22\00:15:09.40
and at the top of her,
her doctor had written,
00:15:09.41\00:15:11.74
congratulations,
you're cancer free.
00:15:11.75\00:15:14.73
And it was so
wonderful now Jill,
00:15:14.74\00:15:17.77
I have to tell you
that not only did she lose
00:15:17.78\00:15:20.79
her cancer but she
had a whole list of
00:15:20.80\00:15:23.19
other things, her
father reversed his diabetes
00:15:23.20\00:15:25.87
on all raw diet.
Her mother reversed her
00:15:25.88\00:15:28.50
hypertension, her
sister lost 40 pounds.
00:15:28.51\00:15:31.91
Oh man. Yes, and
everybody was just feeling
00:15:31.92\00:15:35.33
healthier then they had
ever been in their entire
00:15:35.34\00:15:37.36
life and she told me,
she said as if, she said
00:15:37.37\00:15:39.52
and this isn't even
the good news I said well,
00:15:39.53\00:15:41.19
what's the good news?
You're thinking, what,
00:15:41.20\00:15:43.15
be cancer free
and all these things.
00:15:43.16\00:15:44.45
How much better could it get?
00:15:44.46\00:15:45.80
Her two daughters
who were both struggling
00:15:45.81\00:15:49.29
in school, in fact one
had flunked every class
00:15:49.30\00:15:52.85
including gym,
following being on the raw diet
00:15:52.86\00:15:56.87
the next year school,
the high school girl that
00:15:56.88\00:16:01.07
had flunked all these
classes the year before had
00:16:01.08\00:16:03.83
a 4.0. Are you
serious? I am serious.
00:16:03.84\00:16:06.18
It has improved her mind
00:16:06.19\00:16:07.82
Exactly, and her
sister, same thing with her
00:16:07.83\00:16:10.01
sister, her sister's
report card was straight A's
00:16:10.02\00:16:12.38
with the exceptional
of two B's and I said,
00:16:12.39\00:16:14.46
then I said well, what
do you think about that
00:16:14.47\00:16:17.38
and she said my girls
said, mom, that diet helped
00:16:17.39\00:16:21.51
our brain to clear up
and made us feel better
00:16:21.52\00:16:24.10
and we could think and
so you see there's this raw
00:16:24.11\00:16:27.74
food is just, it
can do so much for us.
00:16:27.75\00:16:30.79
And even if you not
going total raw if you
00:16:30.80\00:16:32.15
eat cooked and
but you eat more raw,
00:16:32.16\00:16:34.28
more raw exactly,
exactly, do you know
00:16:34.29\00:16:35.51
one anything, if
you are not eating
00:16:35.52\00:16:36.49
anything raw,
just eating an apple
00:16:36.50\00:16:37.66
in the morning.
Exactly, going more raw,
00:16:37.67\00:16:40.87
as much as
possible is a huge benefit.
00:16:40.88\00:16:43.18
Oh! That's tremendous
You know the thing that
00:16:43.19\00:16:44.30
touches me about that
story is that the whole
00:16:44.31\00:16:46.19
family supported her.
I really like, exactly.
00:16:46.20\00:16:48.24
Isn't that wonderful? That is.
00:16:48.25\00:16:49.62
Okay, we better get go in,
00:16:49.63\00:16:50.71
what are we
making next? What's on.
00:16:50.72\00:16:52.34
We gonna make a
Walnut Wild Rice salad
00:16:52.35\00:16:54.59
Oh! That sounds good.
Let's read that recipe
00:16:54.60\00:16:57.00
for our Walnut Wild Rice
salad. For that you need.
00:16:57.01\00:17:00.94
Well, that's nice. I
like we are using the honey
00:17:19.67\00:17:21.49
lemon marinade
again. Yes, yes, this honey
00:17:21.50\00:17:24.21
lemon marinade is
just a wonderful kind of
00:17:24.22\00:17:28.44
vinegar substitute
and we use it in a lot of
00:17:28.45\00:17:31.26
our salads, in our
cookbook. Absolutely.
00:17:31.27\00:17:34.10
How are you, now,
what's your cookbook called?
00:17:34.11\00:17:35.86
I'm sorry. My
cookbook is called The Best of
00:17:35.87\00:17:37.53
Veggies, best of
veggies. Oh! That's neat.
00:17:37.54\00:17:40.47
We will have The Best of
Veggies 2 coming up soon.
00:17:40.48\00:17:43.15
That's awesome, when
did you come up with the
00:17:43.16\00:17:44.63
first cookbook
the Best of Veggies?
00:17:44.64\00:17:46.25
It's been a
couple of years. Okay.
00:17:46.26\00:17:47.48
Yes, so it's time for a new one.
00:17:47.49\00:17:49.53
And for our friends at
home if you're interested
00:17:49.54\00:17:51.74
in getting
Mary's cookbook, you can
00:17:51.75\00:17:53.09
contact us here at
3ABN, we'll give you
00:17:53.10\00:17:54.86
the address at the
end of the program.
00:17:54.87\00:17:56.24
And you can contact us
we will get you contact
00:17:56.25\00:17:58.28
with Mary or you have
an email, people can email
00:17:58.29\00:18:00.54
me right? I do, I
mean. What's your email?
00:18:00.55\00:18:01.60
I email my email is
00:18:01.61\00:18:02.58
iloveveggies2 @hotmail.com
00:18:02.59\00:18:08.01
okay, that's easy,
alright, its very easy,
00:18:08.02\00:18:09.86
yes, veggies is
my restaurant and
00:18:09.87\00:18:11.23
I do love veggies, that's right.
00:18:11.24\00:18:13.25
Okay, so you're a
fan of wild rice oh! Yes,
00:18:13.26\00:18:17.22
I love wild rice, yes,
I developed this recipe
00:18:17.23\00:18:20.38
because I just, wild
rice is probably one of my
00:18:20.39\00:18:23.83
favorite grains and
so, okay, I you know
00:18:23.84\00:18:27.29
I love wild rice and
I love raw vegetables.
00:18:27.30\00:18:29.51
Yes, and so again
we're just taking vegetables
00:18:29.52\00:18:32.20
and cutting them up
and, easy, you know its very
00:18:32.21\00:18:34.91
easy if you like
more red pepper, do more
00:18:34.92\00:18:37.79
red pepper. Broccoli
can be nice in this salad
00:18:37.80\00:18:41.06
and so what we're
going to do is throw in our
00:18:41.07\00:18:44.26
red pepper, its
nice, just dump everything
00:18:44.27\00:18:46.78
together. Just dump
it like that, exactly.
00:18:46.79\00:18:48.74
Now, you have
your students who come
00:18:48.75\00:18:50.22
through shine, they
help you in the restaurant,
00:18:50.23\00:18:51.76
is that right? Absolutely.
00:18:51.77\00:18:52.78
Oh! That's neat, it's
neat, they learn all of
00:18:52.79\00:18:55.09
these recipes and make
them sign away their life
00:18:55.10\00:18:58.94
that they won't.
Give out all of our secret
00:18:58.95\00:19:02.06
recipes, oh okay.
We're gonna add more onion
00:19:02.07\00:19:05.74
to this one Jill.
Okay, I know that's not your
00:19:05.75\00:19:08.05
favorite thing but, that's okay.
00:19:08.06\00:19:09.18
You can eat it,
I'll eat the other one.
00:19:09.19\00:19:12.55
Okay, that's a
deal, it's a deal.
00:19:12.56\00:19:15.10
Alright, now
isn't that beautiful.
00:19:15.11\00:19:17.47
Oh! It is, look
at all those colors.
00:19:17.48\00:19:19.09
And do you know, you
would think well doesn't
00:19:19.10\00:19:20.86
it taste like the other
salad, that actually isn't
00:19:20.87\00:19:23.21
going to taste
anything like the other salad
00:19:23.22\00:19:25.17
because we are using
roasted walnuts which
00:19:25.18\00:19:28.66
add a flavor all
of their own. Yes.
00:19:28.67\00:19:31.58
And we will put
in marinade, okay,
00:19:31.59\00:19:34.39
and then we'll put
these walnuts in and
00:19:34.40\00:19:38.02
I will also like to
tell our friends at home
00:19:38.03\00:19:42.26
that if they're fans
of pecans or if they live
00:19:42.27\00:19:44.64
in Oklahoma, yes, like
I do, pecans grow there,
00:19:44.65\00:19:47.62
but they can do the
same thing with pecans
00:19:47.63\00:19:50.42
just lightly roast
those pecans in the oven.
00:19:50.43\00:19:53.05
Now, what temperature
would you put them in the
00:19:53.06\00:19:55.03
oven on and, 350
degrees and both walnuts
00:19:55.04\00:19:58.83
and pecans just take a
matter of seven minutes,
00:19:58.84\00:20:02.76
if your oven is
preheated real fast, real fast,
00:20:02.77\00:20:05.31
these are very
lightly roasted, they are very
00:20:05.32\00:20:06.43
lightly roasted,
you don't need to even
00:20:06.44\00:20:07.95
spray your pan, you
just put them on the pan
00:20:07.96\00:20:10.09
and put them in the
oven. You put water on them
00:20:10.10\00:20:12.66
or salt or just
cut them and dry.
00:20:12.67\00:20:14.16
No, just raw, just raw
and I asked a dear friend
00:20:14.17\00:20:18.47
of mine who is a
physician if he thought
00:20:18.48\00:20:20.79
that change the
benefit of the walnuts
00:20:20.80\00:20:23.74
or you know other
nuts that you would roast
00:20:23.75\00:20:25.67
that way because
nuts are so good for you
00:20:25.68\00:20:27.76
and walnuts are
especially wonderful.
00:20:27.77\00:20:30.43
And he said, no not
all that light roasting
00:20:30.44\00:20:33.40
would hurt anything.
Oh! Okay, so here you
00:20:33.41\00:20:36.21
have a salad again.
Boy that looks good.
00:20:36.22\00:20:40.09
Doesn't that look
beautiful? Oh! Yeah.
00:20:40.10\00:20:41.91
Again my favorite
way to eat this is over a
00:20:41.92\00:20:43.79
bed of lettuce, yes.
And it's just wonderful
00:20:43.80\00:20:46.57
like that. 'Cause you
know Mary I think we eat
00:20:46.58\00:20:48.04
with our eyes? Yes, we
do. If something doesn't
00:20:48.05\00:20:50.14
look good, you say I
don't think I really feel
00:20:50.15\00:20:52.67
like trying that, not
today, so that's good.
00:20:52.68\00:20:55.57
On being, being in
the restaurant business
00:20:55.58\00:20:57.20
you have to know
how to make things
00:20:57.21\00:20:58.25
appealing for
people, exactly, exactly.
00:20:58.26\00:21:00.34
Otherwise they'd come
in and say let me turn
00:21:00.35\00:21:01.78
around and me, and you
know I was quite shocked
00:21:01.79\00:21:04.40
actually, this is
really, this salad is a huge
00:21:04.41\00:21:07.05
favorite in Oklahoma, its good.
00:21:07.06\00:21:09.24
Yes, I wasn't sure
they would even know what
00:21:09.25\00:21:11.33
wild rice was,
because you know this kind of
00:21:11.34\00:21:13.44
Midwest thing
grows in Minnesota so.
00:21:13.45\00:21:16.13
That's good, what's
our last pasta salad?
00:21:16.14\00:21:18.86
Our last salad is going to be a
00:21:18.87\00:21:21.11
Chinese Coleslaw, nice.
That sounds really good.
00:21:21.12\00:21:24.57
You wanna read
that recipe for us for,
00:21:24.58\00:21:25.91
for the Chinese Coleslaw.
00:21:25.92\00:21:26.99
You don't necessarily
need to add that sweetener.
00:21:40.77\00:21:43.26
Now, makes a salad a
Chinese coleslaw salad
00:21:45.37\00:21:47.94
vs regular coleslaw?
Well the, rather than
00:21:47.95\00:21:50.69
putting in mayonnaise,
we're going to add the
00:21:50.70\00:21:52.46
honey lemon
marinade, we're going to add a
00:21:52.47\00:21:54.64
little Ramen noodle
and that kind of gives it
00:21:54.65\00:21:57.88
that little
Chinese, yeah, exactly.
00:21:57.89\00:22:01.36
I like that,
exactly. Do you like cabbage?
00:22:01.37\00:22:02.87
Yes, very much so,
I love cabbage too.
00:22:02.88\00:22:05.05
Cabbage is a very
good vegetable, is it?
00:22:05.06\00:22:06.89
Its good for you. And
in fact the more cabbage
00:22:06.90\00:22:09.84
you eat studies have
proven the longer you live,
00:22:09.85\00:22:12.58
isn't that, I didn't
know that, where did you
00:22:12.59\00:22:15.18
get all that information.
You must read a lot,
00:22:15.19\00:22:16.85
I do read a lot, I
read an awful lot and
00:22:16.86\00:22:19.30
I study a lot. That's
good, cabbage you know
00:22:19.31\00:22:22.01
is very, very interesting
because it actually even
00:22:22.02\00:22:24.92
heal ulcers and it
will do some other wonderful
00:22:24.93\00:22:28.72
things for the body,
it reduces cancer risk
00:22:28.73\00:22:30.99
and helps to lower cholesterol.
00:22:31.00\00:22:32.88
Its kind of an
anti-inflammatory?
00:22:32.89\00:22:34.15
It seems like I
had heard that term.
00:22:34.16\00:22:35.66
Absolutely, and
its extremely high,
00:22:35.67\00:22:38.58
it has almost
one hundred percent,
00:22:38.59\00:22:40.67
a cup of cabbage has
an extremely high amount
00:22:40.68\00:22:43.55
at least of vitamin K
and its one of the few
00:22:43.56\00:22:46.87
places that we get that
vitamin K and that helps
00:22:46.88\00:22:49.21
our blood to clot
properly and to do other things.
00:22:49.22\00:22:52.04
I just love this
salad though I'll tell you,
00:22:52.05\00:22:55.54
my husband and I,
one time we were going to
00:22:55.55\00:22:58.66
Washington State
to do a health and
00:22:58.67\00:23:01.22
nutrition seminar.
Oh, you travel all over
00:23:01.23\00:23:03.87
doing this. Well, I
did, now that I have a
00:23:03.88\00:23:06.56
restaurant I'm a
little more tied down to that,
00:23:06.57\00:23:09.49
but I still do
seminars occasionally.
00:23:09.50\00:23:11.78
But he was really
hungry, so he said honey
00:23:11.79\00:23:13.70
let's have some
lunch before we go because
00:23:13.71\00:23:15.47
we won't stop at
fast food places, right,
00:23:15.48\00:23:18.44
I mean we'd take a
little bit of risk there
00:23:18.45\00:23:21.01
and we were going to be
doing this seminar so, yes.
00:23:21.02\00:23:23.45
I said okay. So we
had two salads I fixed our
00:23:23.46\00:23:26.68
cabbage salad and I
fixed us a quick pasta salad
00:23:26.69\00:23:29.53
and I had that done
in about 20 minutes.
00:23:29.54\00:23:31.62
Oh! Yes, that sounds
pretty good, yeah its
00:23:31.63\00:23:33.91
very good and we ate
these salads and do you
00:23:33.92\00:23:36.78
know we left our
house at about 2 O'clock in
00:23:36.79\00:23:39.32
the afternoon, arrived
in Washington State about
00:23:39.33\00:23:42.64
oh! I think it was 7 or
8 O'clock that night and
00:23:42.65\00:23:45.46
they had prepared
this big meal for us and
00:23:45.47\00:23:48.11
my husband looked at
me and he said, honey,
00:23:48.12\00:23:50.02
I'm still full from
lunch, and I said you know,
00:23:50.03\00:23:53.27
it's only filling, oh
well its all the fiber,
00:23:53.28\00:23:55.64
you see all that
fiber just it, it keeps you
00:23:55.65\00:23:59.15
feeling satiated.
And so neither one of us
00:23:59.16\00:24:01.98
were hungry, we told
them just to hold that meal
00:24:01.99\00:24:03.90
off until
breakfast the next day.
00:24:03.91\00:24:06.22
And I am always surprised
when I eat these salads
00:24:06.23\00:24:09.41
how they will keep me
feeling full like that so.
00:24:09.42\00:24:12.58
That's good, yeah
it's very good, so they're
00:24:12.59\00:24:14.97
quick to make but they
leave you feeling, yes,
00:24:14.98\00:24:17.45
nice and full for
quite a while. That's good.
00:24:17.46\00:24:19.24
Well, show us how
to make this Mary,
00:24:19.25\00:24:21.03
it's just very easy,
we are just going to add
00:24:21.04\00:24:22.01
our honey lemon
marinade again and the cabbage
00:24:22.02\00:24:25.31
will actually start
to kind of welt down the
00:24:25.32\00:24:28.13
longer the
marinade is in there. Yes.
00:24:28.14\00:24:30.39
So, I do like to kind
of stir it up and we didn't
00:24:30.40\00:24:33.57
put this in the recipe
but you know if you like
00:24:33.58\00:24:35.83
to add a few carrots
you can carrots, oh yeah,
00:24:35.84\00:24:38.07
purple cabbage is
really fun, oh yeah
00:24:38.08\00:24:41.13
that's right. Yes,
purple cabbage is great,
00:24:41.14\00:24:43.80
yeah, and I think I
will go ahead and use all
00:24:43.81\00:24:46.34
of the marinade,
okay, and then we're going
00:24:46.35\00:24:49.71
to add some Ramen noodles, okay.
00:24:49.72\00:24:52.89
And the Ramen noodles
will actually start to get
00:24:52.90\00:24:55.10
a little bit soft but
not totally, yes, soft.
00:24:55.11\00:24:57.96
So you still have a
little bit nice crunch in them.
00:24:57.97\00:25:00.12
Yeah, you got the
crunch of the Ramen noodles
00:25:00.13\00:25:02.81
and the crunch of
the almonds, yeah,
00:25:02.82\00:25:04.97
we'll just break
those up in here.
00:25:04.98\00:25:07.87
Why don't you
help me out there Jill.
00:25:07.88\00:25:09.59
That's good. Now,
that you can get a spinach
00:25:09.60\00:25:15.73
Ramen noodles in the
health food store and
00:25:15.74\00:25:17.67
I really like that
one quite a bit, because
00:25:17.68\00:25:19.38
its green, adds
a little more color
00:25:19.39\00:25:21.18
to the salad,
yes. Once we have these
00:25:21.19\00:25:25.35
in here we'll
stir that up again.
00:25:25.36\00:25:27.68
You want the rest of
it or not? I think we're
00:25:27.69\00:25:29.74
doing good, okay,
I think we're good.
00:25:29.75\00:25:31.73
We're kind of spilling
over here a little bit so.
00:25:31.74\00:25:34.42
Alright, we're
gonna stir that in there
00:25:34.43\00:25:37.16
and then this is what
really gives the salad
00:25:37.17\00:25:39.95
its flavor, yes,
are the roasted almonds,
00:25:39.96\00:25:42.95
almonds okay. Love
the roasted almond flavor,
00:25:42.96\00:25:45.89
you do them at 350
just like the walnuts?
00:25:45.90\00:25:47.76
Exactly, for
seven minutes, exactly.
00:25:47.77\00:25:49.33
Now almonds will take a
little bit longer to cook
00:25:49.34\00:25:53.18
then the walnuts
or the pecans will.
00:25:53.19\00:25:55.09
Yes, okay, and you know
when it comes to almonds
00:25:55.10\00:25:58.18
you don't want to
burn them but you do want
00:25:58.19\00:26:01.65
them to be almost
burned because that's when
00:26:01.66\00:26:04.16
the flavor will
really come up and you will
00:26:04.17\00:26:06.70
find that they just
have that, just incredible
00:26:06.71\00:26:10.25
almond flavor but if
you roast them enough
00:26:10.26\00:26:12.63
then you'll never get
that incredible flavor,
00:26:12.64\00:26:14.75
yes, yes. So I
tell people roast them
00:26:14.76\00:26:16.89
until they're just
this side of burned
00:26:16.90\00:26:19.53
and then you will.
You might take a few times
00:26:19.54\00:26:22.72
to burn, till you
figure that out right?
00:26:22.73\00:26:24.42
Well, approximately
12 to 15 minutes at
00:26:24.43\00:26:28.84
350 degrees, okay, and
you don't need to rinse
00:26:28.85\00:26:31.18
them, okay, you just
put them in there and
00:26:31.19\00:26:33.13
its also nice to
let them dry for just a
00:26:33.14\00:26:35.79
little bit and then
because that flavor will come
00:26:35.80\00:26:38.26
up in them, yes.
Would you put in the fridge
00:26:38.27\00:26:40.86
and how long would you
keep in the fridge for?
00:26:40.87\00:26:42.54
You could put it in
the refrigerator and then
00:26:42.55\00:26:44.68
it will last for about
2 or 3 days, it's good,
00:26:44.69\00:26:47.74
okay and then eat it up quick.
00:26:47.75\00:26:50.16
Well, in just a
moment friends we will back
00:26:50.17\00:26:53.34
to show you the
final products, all the
00:26:53.35\00:26:55.08
things that we made here today.
00:26:55.09\00:26:56.91
We hope you've enjoyed today's
00:26:59.24\00:27:00.66
program with Mary
Bernt, now let's take
00:27:00.67\00:27:02.76
a moment to
review our super salad
00:27:02.77\00:27:04.63
recipes our
honey lemon marinade.
00:27:04.64\00:27:07.50
If you would like
to contact Mary Bernt,
00:28:09.27\00:28:11.08
please call 3ABN
at 800-752-3226 for
00:28:11.09\00:28:16.31
information or write
us at 3ABN post office
00:28:16.32\00:28:19.65
box 220 West
Frankfort, IL 62896.
00:28:19.66\00:28:23.97
Now, let's take a look at our
00:28:23.98\00:28:25.07
finished recipes with Mary.
00:28:25.08\00:28:26.96
Well, look at all this
good food we made today,
00:28:33.98\00:28:36.15
isn't that beautiful?
Oh! Yeah, let's look what
00:28:36.16\00:28:37.38
we made, okay,
that's our Pasta salad
00:28:37.39\00:28:40.24
and serving that
over a bed of lettuce.
00:28:40.25\00:28:42.63
And that is our
Walnut Wild Rice Salad,
00:28:42.64\00:28:46.34
doesn't that
look good? Oh! Yeah.
00:28:46.35\00:28:48.35
And then we have our cabbage,
00:28:48.36\00:28:50.39
our Chinese Coleslaw.
I can't wait to try all
00:28:50.40\00:28:53.90
these recipes,
thanks for coming in and
00:28:53.91\00:28:55.52
sharing your
talents, we had a good time.
00:28:55.53\00:28:57.01
Thank you, you are so welcome.
00:28:57.02\00:28:57.99
Well, friends our time
is all gone, it goes so
00:28:58.00\00:28:59.56
fast until we see you next time,
00:28:59.57\00:29:01.12
may God bless you.
00:29:01.13\00:29:02.30