Participants: Jill Morikone (Host), Mary Bernt
Series Code: LCT
Program Code: LCT000066
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00:01 Have you ever wanted to make a tossed green salad
00:03 and then the next day you thought oh oh, 00:05 I'm going to have to make a tossed green 00:06 salad again. Today we're gonna show you 00:08 some awesome raw recipes that are all different 00:11 types of salads, so stay by. 00:45 Hello friends and welcome to Lets Cook Together 00:47 I am your host Jill Morikone 00:49 and we have an exciting program 00:51 planned for you today All raw, pasta, 00:54 rice all different types of salad recipes. 00:57 So get your pens and papers ready 00:58 to write down the recipes as we share 01:00 them with you. But first I would like 01:02 to introduce to you my special guest here 01:04 in the kitchen from Oklahoma, 01:05 Ardmore, Oklahoma. Her name is Mary Bernt. 01:08 Welcome Mary. Thank You Jill. 01:09 So glad to have you here. 01:10 Why don't you tell our friends at home 01:12 a little bit about your restaurant 01:14 and all the other things you're involved in. 01:15 Well, we have a vegetarian restaurant in Ardmore 01:18 with the health food store. 01:19 And it's called? Veggies. 01:21 I like that name, Veggies, 01:23 I like that name too 01:24 And in fact fiends Veggies was named in 1998 01:27 one of the best restaurants from 01:29 Magellans right? Magellan Press. 01:31 Magellan Press, that's awesome, 01:32 so they came and visiting your restaurant 01:34 in Oklahoma? No, that was in Rapid City, 01:36 South Dakota, okay, but we had, 01:38 its pretty much the same idea, 01:41 and the same name? Same name, 01:42 lot of the same recipes. 01:44 That's awesome so these people came 01:46 and they were, so your food is really good. 01:48 I agree your food is really good. 01:49 That's awesome, thank you. 01:51 And what else you do? 01:52 Well, we do a lot of ministry there, 01:54 we help a lot of people with their health 01:56 and one of the things that we found is that 02:00 as we practice what we know to be true 02:06 as far as eating vegetarian and leaning 02:09 toward more healthy lifestyle, 02:11 drinking a lot of water, 02:12 all of those kind of things that we can really 02:14 see some phenomenal things, 02:16 that's awesome, with people. 02:18 Do you have a story you could share 02:19 with us before we get going 02:20 Oh! I love to. We recently worked 02:22 with a gentleman named Charlie, 02:23 his wife had come to one of my Health 02:25 and Nutrition Schools and Charlie 02:27 had a quintuple bypass about three years ago 02:31 and, quintuple? Quintuple, yes, five. 02:38 Now, that was just three years ago, 02:41 so Charlie started having chest pain again. 02:43 Went to his doctor, his doctor said, 02:46 Charlie, you are completely clogged 02:48 up again. And you have 02:51 two options here, you need to do another 02:53 bypass or you go home 02:56 and basically prepare to die. 02:58 That's sad, can you imagine receiving 03:01 that kind of news? Well, isn't that awful? 03:02 Oh! I cannot either Charlie 03:04 said the first bypass was so difficult 03:06 that he chose to go home and die and, 03:10 this must be tremendous, 03:11 'cause who would wanna choose to go home and die. 03:13 So that was so bad. 03:14 Well, that tells you a lot, doesn't it, yes. 03:15 Yeah, absolutely and we're not talking 03:18 an extremely old man, he's in his 50s. 03:21 Well his wife came to me and said 03:24 is there something that we could do, 03:26 is there anyway you can help us 03:27 and I said yeah, 03:29 I think maybe and so that they came 03:31 and visited with me at the restaurant 03:33 and I really tried to encourage him 03:35 to go to one of the lifestyle centers 03:38 that I'm familiar with, 03:39 but he didn't want to do that option either. 03:42 So I said well Charlie this is extreme. 03:45 So we're going to do something extreme 03:47 what I would really like to do then 03:49 if you won't do that and you won't do 03:51 the bypass lets go on a all raw diet. 03:54 All raw? I mean, totally, no cooked food, 03:56 no cooked food. And he readily agreed to it 04:00 actually, he sat there and he thought 04:02 about and he said will it help and I said 04:03 well I've seen it help before and he said well, 04:07 I'm willing to give a try. 04:08 Two months into it his ash and gray face, 04:13 developed a rosy pink glow again. 04:15 Are you serious? It's fantastic. 04:18 And a man who daily had heart, 04:19 excuse me chest pain stopped having 04:23 the chest pain, in fact they just went to 04:26 Colorado and even up in the high altitude 04:28 there was no more chest pain for him. 04:29 And his last doctor report which was just 04:32 last month, cholesterol is a 112, 04:36 Triglycerides were just totally low and every, 04:40 the doctor said I don't know what you're doing 04:42 but you better just keep it up he said, 04:44 because you're just like a new man 04:45 and so its given him a new lease on life. 04:48 Absolutely, and when you are in your 50s 04:51 I mean that is just young to be told 04:53 to go home and die yourself. 04:54 Exactly, oh praise God that's exciting, amen. 04:56 Amen. You're in the business of 04:58 helping people. We're in the business 04:59 of helping people with their health. 05:00 Yes, Okay well we're making, 05:02 what are we making first? 05:03 Well, first we're going to make 05:04 what I call a substitute vinegar. 05:06 I don't like use vinegar, 05:08 I love to use lemon juice however 05:10 because those lemons Jill are power 05:14 packed with Fido chemicals. 05:15 There are more than 50 Fido chemicals 05:18 in every lemon that help us to fight disease. 05:21 Praise God, exactly and we think of it 05:23 as being acidic but when its actually digested, 05:26 it yields out an alkaline ash. 05:29 So that's amazing. 05:30 So we are going to make this vinegar 05:33 substitute and then we are going to use 05:34 it in the three salad recipes 05:37 that we're going to make. 05:38 Good, that's sounds good Let's 05:39 read that recipe for the Honey Lemon Marinade 05:55 Alright, that's nice and easy? 05:56 Yes, it's very easy 05:58 Now, tell me, why, for our friends at home, 06:00 why wouldn't you want use vinegar, 06:01 what's wrong with vinegar? 06:02 Well Vinegar is fermented and so because of that 06:07 it will actually, especially large amounts of it, 06:10 that they would put in a salad dressing. 06:12 Oh Yeah, Its going to ferment everything 06:14 into the stomach, that doesn't sounds too nice, 06:17 another interesting. No, 06:18 it doesn't sound too pleasant. 06:19 We don't want things fermenting in there, 06:20 we want to be able to digest in a manner that 06:24 nutrients and everything will be observed 06:25 really readily. Yeah. 06:26 And if the folks out there get my cookbook, 06:30 I have a very cute little story about 06:35 vinegar in there, you know actually 06:36 they don't to need to get my cookbook 06:37 they can even just look it up in their 06:38 in encyclopedia for vinegar yield. 06:41 Oh! Yes, a vinegar yield 06:42 is something frequently subsists 06:44 on vinegar and is actually sometimes ends up 06:48 being part of the process of making it 06:49 and it is a little parasite. It's an actual, yes, 06:52 it's alive and it's a little bug 06:54 and it comes from a fly. 06:56 Maybe we should go to, so we make this, 06:57 that sounds good, yes. With our loving juice 07:01 That sounds much better. Yes, absolutely. 07:03 This is very easy, I love easy. 07:06 Me too, absolutely. 07:07 Now, this is a double recipe because 07:10 we are going to be making several salads 07:13 with this, so we made a large recipe, 07:14 so we have our lemon juice, 07:15 we have our salt, our garlic powder, 07:19 our onion powder. Yeah, and our honey. 07:22 Now it might seen like a lot of honey 07:25 but these recipes, 07:26 remember have a lot of fiber in them, 07:29 yes, and one of the keys we found 07:32 even when working with diabetics that they 07:34 can have some of these kind of things 07:38 if it has a lot of fiber with it because fibers 07:41 slows the absorption of sugar in the body. 07:43 Okay, isn't that wonderful? 07:45 So if you have a lot of fiber then 07:46 you can get away with "a little more sugar. 07:47 Little more, yeah absolutely. 07:49 Not like having a top that is just 07:52 you know half a cup of sugar with no fiber, 07:55 right okay. So we put this in there 07:57 and then we'll just blend it up 07:59 and then we will be ready. 08:01 Good, well that's easy, I like that, yeah, 08:04 it's very easy and you know you can blend a 08:06 batch of this at home and, 08:07 stick in the fridge, stick it in the fridge 08:09 and it will last for ten days to two weeks. 08:11 Alright, so I'm gonna blend. 08:12 Oh! We're done? We're done 08:22 And we are ready to make some salads 08:24 Oh! I can't wait, I love salad. 08:25 What's our first salad that 08:26 we're gonna be making here? 08:28 Our first salad is actually one 08:29 of my favorites, it's called toasted 08:30 sesame pasta. Good, 08:32 that sounds good. You want to read 08:33 that recipe for us. Well, I be happy too. 09:10 Alright, I like this pasta salad. 09:12 Isn't it pretty? 09:13 Oh! Yeah with all the different colors. 09:14 I am excited about this, you're gonna like 09:17 this salad, this is really my favorite salad 09:19 Is it really? I love the salad 09:21 Do you serve it at lot at your restaurant? 09:22 You know we don't serve this much at 09:24 my restaurant because we just tend to 09:27 put out a big salad bar that has lots of raw 09:31 that you put on a salad but we do once 09:33 in a while and at home this is what I love. 09:36 Yes, right, so what we're going to do Jill 09:38 we're just gonna add all of our ingredients 09:40 with the pasta and to be honest with you, 09:42 I'm not married to you know exact 09:46 amounts of recipes. Exactly, 09:49 if you like broccoli, put a little broccoli in, 09:51 I like that. If you like red pepper 09:53 put a little red pepper in, 09:54 if you hate onion, leave it out, 09:56 leave it out, exactly. 09:58 So we'll just toss this in and I think 10:01 you'll find that this is a good salad. 10:04 That's our broccoli and it doesn't have to be 10:07 super, super small pieces. 10:08 It doesn't have to be super small pieces 10:10 we're gonna use a little bit of this red pepper 10:13 I believe for another salad we will save some 10:15 of that out and then we got onion. 10:18 Now, I do love onions. Yes. 10:20 So how do you feel about onion? 10:21 I like cooked onion, raw onions, 10:23 okay, alright. Well we'll marinade it 10:26 a little bit in our vinegar substitute. 10:28 So we won't add all of that 10:30 because Jill doesn't like. 10:31 Well thank you You're very welcome. 10:32 How do you feel about olives? 10:33 I love olives. 10:35 Okay, well then we'll put the olives in. 10:36 Yes. Now, is there a difference 10:37 between the green and the black. 10:38 Do you preferred to use the green olives? 10:40 I love little green olives, 10:41 they're the Lindsay green olives 10:43 and to be honest with you the reason 10:45 a black olive is, they actually can grow 10:49 a black olive but what they do to make them 10:52 look more uniform is they add a chemical 10:54 to the olives and so then you get 10:57 this uniform black olive and the Lindsay olives. 11:01 Exactly, you're getting a chemical 11:03 The Lindsay olives don't have the chemicals 11:06 in them and they just have a wonderful flavor. 11:09 So green is the natural color 11:10 on olive tree basically. 11:12 Well, and I do believe there are some olives 11:15 that are actually darker olive like a 11:18 Kalamata olive, oh yeah! 11:19 But whether you know, 11:21 I just know that they use that 11:23 chemical to make it uniform. Right 11:25 So isn't it just beautiful? 11:26 Oh! It is, I love the colors. 11:27 You ever seen anything so gorgeous? Yes. 11:30 And we're just going to add our 11:31 Honey Lemon Marinade. 11:33 Oh! Yeah we just made that. 11:34 We just made that, very nice. 11:36 And if our friends at home like it 11:39 little spicier they can just toss in a little 11:42 crushed red pepper, that's kind of fun. 11:43 Oh! Yeah, that's good, 11:45 and the way we're really going to get 11:47 our flavor for this salad. Yes. 11:48 Is our toasted sesame oil. Yes. 11:51 Yes, the toasted sesame oil has just a 11:54 wonderful flavor and we're going to add 11:58 about a third cup but there again 11:59 for those who like that flavor if they want more 12:03 they can add more, if they don't 12:04 they can add less. I like that, yeah. 12:06 But it does, it gives it kind of a nutty, 12:09 and I'll tell you, a little bit oriental, 12:12 a little bit oriental, don't you think too? 12:13 A little bit, oh yeah definitely 12:14 a little bit oriental, because the sesame 12:15 gives you that flavor. Absolutely. 12:16 Now, its interesting, 12:17 I just read a report on cruciferous vegetables, 12:21 broccoli for instance is a cruciferous 12:23 vegetable and I just find this fascinating, 12:26 there's a reason that we do things 12:28 the way we do. The actual components 12:31 in broccoli that are so helpful for our health, 12:34 the Fido chemicals and the things that help 12:38 to eliminate toxins are activated 12:41 when you have a fat mixed 12:44 Now, I didn't know that. 12:46 Isn't that interesting? That's very interesting. 12:48 It's the same with your green leafy 12:50 lettuce and things of that nature. 12:51 So in other words, if you just ate a salad 12:53 with just plain broccoli or something like that 12:55 you wouldn't be getting all the Fido chemicals 12:56 and the nutrients. You would be getting 12:58 them all but they wouldn't be used as adequately 13:01 in your body with out the fat. 13:03 Isn't that interesting? Isn't that interesting? 13:05 I just think that's fascinating. 13:06 Its amazing how God makes our bodies. 13:08 Exactly, yes, beautifully and wonderfully, yes, 13:11 and so its amazing how cultures seem 13:14 to know that they need to add you know 13:16 we've always eaten salads with both 13:18 lemon and vinegar. Absolutely. 13:20 So that seems to have come for reason. 13:23 Exactly right, right. 13:24 And I do like to add a little bit of sweetener 13:27 to the salad, just maybe a tablespoon, 13:29 it is to taste but it brings up the flavors 13:32 and like I said we have so much fiber 13:34 in the salads, yes, and how I would then eat 13:38 this salad at home, yeah, 13:39 personally I would put it over a bed of lettuce. 13:42 Oh! That's nice and it's really 13:44 And I would add no more dressing 13:45 just the dressing on this pasta salad would be. 13:47 Oh yeah you can see the dressing on it. 13:49 Oh yeah, it smells very beautiful. 13:51 Would you have before we go to our next 13:53 recipe do you have a story, 13:54 another story you can share with our friends? 13:56 Oh yes. I love to. 13:58 We had a cooking seminar going on in Oregon 14:02 and met a woman at that seminar who had 14:04 breast cancer and she had decided 14:07 she was in our end had decided that 14:09 rather than following the normal procedure 14:12 for of chemotherapy and surgery extra. 14:15 Right. She decided she will try an alternative 14:17 and she chose an all raw diet. 14:20 Okay, so same as this done, exactly, exactly. 14:22 She asked me if she could come to my class 14:24 and I said, well you know we don't do all raw, 14:26 but I think you would love my class. 14:28 And she said well as soon as I get through this, 14:32 I plan on going back to eating cooked food, 14:34 but I do want to stay total vegetarian 14:37 so I would like to you know learn 14:38 to do some cooking. 14:39 How long does she go on the all raw plan? 14:41 She went on the on all raw plan 14:42 for six months and she was 14:44 from the Quaker church. 14:46 Her entire family went raw with her, 14:48 her mother, her father, her husband, 14:50 her kids as well as her sister 14:53 and her sister's husband. 14:55 Well, right during the time that she was in 14:58 my class, she came in the last night of class 15:00 with the doctor's report and she was just crying 15:03 and she said I just have to 15:04 share this with your class. 15:06 I said feel free, she showed us this report 15:09 and at the top of her, her doctor had written, 15:11 congratulations, you're cancer free. 15:14 And it was so wonderful now Jill, 15:17 I have to tell you that not only did she lose 15:20 her cancer but she had a whole list of 15:23 other things, her father reversed his diabetes 15:25 on all raw diet. Her mother reversed her 15:28 hypertension, her sister lost 40 pounds. 15:31 Oh man. Yes, and everybody was just feeling 15:35 healthier then they had ever been in their entire 15:37 life and she told me, she said as if, she said 15:39 and this isn't even the good news I said well, 15:41 what's the good news? You're thinking, what, 15:43 be cancer free and all these things. 15:44 How much better could it get? 15:45 Her two daughters who were both struggling 15:49 in school, in fact one had flunked every class 15:52 including gym, following being on the raw diet 15:56 the next year school, the high school girl that 16:01 had flunked all these classes the year before had 16:03 a 4.0. Are you serious? I am serious. 16:06 It has improved her mind 16:07 Exactly, and her sister, same thing with her 16:10 sister, her sister's report card was straight A's 16:12 with the exceptional of two B's and I said, 16:14 then I said well, what do you think about that 16:17 and she said my girls said, mom, that diet helped 16:21 our brain to clear up and made us feel better 16:24 and we could think and so you see there's this raw 16:27 food is just, it can do so much for us. 16:30 And even if you not going total raw if you 16:32 eat cooked and but you eat more raw, 16:34 more raw exactly, exactly, do you know 16:35 one anything, if you are not eating 16:36 anything raw, just eating an apple 16:37 in the morning. Exactly, going more raw, 16:40 as much as possible is a huge benefit. 16:43 Oh! That's tremendous You know the thing that 16:44 touches me about that story is that the whole 16:46 family supported her. I really like, exactly. 16:48 Isn't that wonderful? That is. 16:49 Okay, we better get go in, 16:50 what are we making next? What's on. 16:52 We gonna make a Walnut Wild Rice salad 16:54 Oh! That sounds good. Let's read that recipe 16:57 for our Walnut Wild Rice salad. For that you need. 17:19 Well, that's nice. I like we are using the honey 17:21 lemon marinade again. Yes, yes, this honey 17:24 lemon marinade is just a wonderful kind of 17:28 vinegar substitute and we use it in a lot of 17:31 our salads, in our cookbook. Absolutely. 17:34 How are you, now, what's your cookbook called? 17:35 I'm sorry. My cookbook is called The Best of 17:37 Veggies, best of veggies. Oh! That's neat. 17:40 We will have The Best of Veggies 2 coming up soon. 17:43 That's awesome, when did you come up with the 17:44 first cookbook the Best of Veggies? 17:46 It's been a couple of years. Okay. 17:47 Yes, so it's time for a new one. 17:49 And for our friends at home if you're interested 17:51 in getting Mary's cookbook, you can 17:53 contact us here at 3ABN, we'll give you 17:54 the address at the end of the program. 17:56 And you can contact us we will get you contact 17:58 with Mary or you have an email, people can email 18:00 me right? I do, I mean. What's your email? 18:01 I email my email is 18:02 iloveveggies2 @hotmail.com 18:08 okay, that's easy, alright, its very easy, 18:09 yes, veggies is my restaurant and 18:11 I do love veggies, that's right. 18:13 Okay, so you're a fan of wild rice oh! Yes, 18:17 I love wild rice, yes, I developed this recipe 18:20 because I just, wild rice is probably one of my 18:23 favorite grains and so, okay, I you know 18:27 I love wild rice and I love raw vegetables. 18:29 Yes, and so again we're just taking vegetables 18:32 and cutting them up and, easy, you know its very 18:34 easy if you like more red pepper, do more 18:37 red pepper. Broccoli can be nice in this salad 18:41 and so what we're going to do is throw in our 18:44 red pepper, its nice, just dump everything 18:46 together. Just dump it like that, exactly. 18:48 Now, you have your students who come 18:50 through shine, they help you in the restaurant, 18:51 is that right? Absolutely. 18:52 Oh! That's neat, it's neat, they learn all of 18:55 these recipes and make them sign away their life 18:58 that they won't. Give out all of our secret 19:02 recipes, oh okay. We're gonna add more onion 19:05 to this one Jill. Okay, I know that's not your 19:08 favorite thing but, that's okay. 19:09 You can eat it, I'll eat the other one. 19:12 Okay, that's a deal, it's a deal. 19:15 Alright, now isn't that beautiful. 19:17 Oh! It is, look at all those colors. 19:19 And do you know, you would think well doesn't 19:20 it taste like the other salad, that actually isn't 19:23 going to taste anything like the other salad 19:25 because we are using roasted walnuts which 19:28 add a flavor all of their own. Yes. 19:31 And we will put in marinade, okay, 19:34 and then we'll put these walnuts in and 19:38 I will also like to tell our friends at home 19:42 that if they're fans of pecans or if they live 19:44 in Oklahoma, yes, like I do, pecans grow there, 19:47 but they can do the same thing with pecans 19:50 just lightly roast those pecans in the oven. 19:53 Now, what temperature would you put them in the 19:55 oven on and, 350 degrees and both walnuts 19:58 and pecans just take a matter of seven minutes, 20:02 if your oven is preheated real fast, real fast, 20:05 these are very lightly roasted, they are very 20:06 lightly roasted, you don't need to even 20:07 spray your pan, you just put them on the pan 20:10 and put them in the oven. You put water on them 20:12 or salt or just cut them and dry. 20:14 No, just raw, just raw and I asked a dear friend 20:18 of mine who is a physician if he thought 20:20 that change the benefit of the walnuts 20:23 or you know other nuts that you would roast 20:25 that way because nuts are so good for you 20:27 and walnuts are especially wonderful. 20:30 And he said, no not all that light roasting 20:33 would hurt anything. Oh! Okay, so here you 20:36 have a salad again. Boy that looks good. 20:40 Doesn't that look beautiful? Oh! Yeah. 20:41 Again my favorite way to eat this is over a 20:43 bed of lettuce, yes. And it's just wonderful 20:46 like that. 'Cause you know Mary I think we eat 20:48 with our eyes? Yes, we do. If something doesn't 20:50 look good, you say I don't think I really feel 20:52 like trying that, not today, so that's good. 20:55 On being, being in the restaurant business 20:57 you have to know how to make things 20:58 appealing for people, exactly, exactly. 21:00 Otherwise they'd come in and say let me turn 21:01 around and me, and you know I was quite shocked 21:04 actually, this is really, this salad is a huge 21:07 favorite in Oklahoma, its good. 21:09 Yes, I wasn't sure they would even know what 21:11 wild rice was, because you know this kind of 21:13 Midwest thing grows in Minnesota so. 21:16 That's good, what's our last pasta salad? 21:18 Our last salad is going to be a 21:21 Chinese Coleslaw, nice. That sounds really good. 21:24 You wanna read that recipe for us for, 21:25 for the Chinese Coleslaw. 21:40 You don't necessarily need to add that sweetener. 21:45 Now, makes a salad a Chinese coleslaw salad 21:47 vs regular coleslaw? Well the, rather than 21:50 putting in mayonnaise, we're going to add the 21:52 honey lemon marinade, we're going to add a 21:54 little Ramen noodle and that kind of gives it 21:57 that little Chinese, yeah, exactly. 22:01 I like that, exactly. Do you like cabbage? 22:02 Yes, very much so, I love cabbage too. 22:05 Cabbage is a very good vegetable, is it? 22:06 Its good for you. And in fact the more cabbage 22:09 you eat studies have proven the longer you live, 22:12 isn't that, I didn't know that, where did you 22:15 get all that information. You must read a lot, 22:16 I do read a lot, I read an awful lot and 22:19 I study a lot. That's good, cabbage you know 22:22 is very, very interesting because it actually even 22:24 heal ulcers and it will do some other wonderful 22:28 things for the body, it reduces cancer risk 22:31 and helps to lower cholesterol. 22:32 Its kind of an anti-inflammatory? 22:34 It seems like I had heard that term. 22:35 Absolutely, and its extremely high, 22:38 it has almost one hundred percent, 22:40 a cup of cabbage has an extremely high amount 22:43 at least of vitamin K and its one of the few 22:46 places that we get that vitamin K and that helps 22:49 our blood to clot properly and to do other things. 22:52 I just love this salad though I'll tell you, 22:55 my husband and I, one time we were going to 22:58 Washington State to do a health and 23:01 nutrition seminar. Oh, you travel all over 23:03 doing this. Well, I did, now that I have a 23:06 restaurant I'm a little more tied down to that, 23:09 but I still do seminars occasionally. 23:11 But he was really hungry, so he said honey 23:13 let's have some lunch before we go because 23:15 we won't stop at fast food places, right, 23:18 I mean we'd take a little bit of risk there 23:21 and we were going to be doing this seminar so, yes. 23:23 I said okay. So we had two salads I fixed our 23:26 cabbage salad and I fixed us a quick pasta salad 23:29 and I had that done in about 20 minutes. 23:31 Oh! Yes, that sounds pretty good, yeah its 23:33 very good and we ate these salads and do you 23:36 know we left our house at about 2 O'clock in 23:39 the afternoon, arrived in Washington State about 23:42 oh! I think it was 7 or 8 O'clock that night and 23:45 they had prepared this big meal for us and 23:48 my husband looked at me and he said, honey, 23:50 I'm still full from lunch, and I said you know, 23:53 it's only filling, oh well its all the fiber, 23:55 you see all that fiber just it, it keeps you 23:59 feeling satiated. And so neither one of us 24:02 were hungry, we told them just to hold that meal 24:03 off until breakfast the next day. 24:06 And I am always surprised when I eat these salads 24:09 how they will keep me feeling full like that so. 24:12 That's good, yeah it's very good, so they're 24:15 quick to make but they leave you feeling, yes, 24:17 nice and full for quite a while. That's good. 24:19 Well, show us how to make this Mary, 24:21 it's just very easy, we are just going to add 24:22 our honey lemon marinade again and the cabbage 24:25 will actually start to kind of welt down the 24:28 longer the marinade is in there. Yes. 24:30 So, I do like to kind of stir it up and we didn't 24:33 put this in the recipe but you know if you like 24:35 to add a few carrots you can carrots, oh yeah, 24:38 purple cabbage is really fun, oh yeah 24:41 that's right. Yes, purple cabbage is great, 24:43 yeah, and I think I will go ahead and use all 24:46 of the marinade, okay, and then we're going 24:49 to add some Ramen noodles, okay. 24:52 And the Ramen noodles will actually start to get 24:55 a little bit soft but not totally, yes, soft. 24:57 So you still have a little bit nice crunch in them. 25:00 Yeah, you got the crunch of the Ramen noodles 25:02 and the crunch of the almonds, yeah, 25:05 we'll just break those up in here. 25:07 Why don't you help me out there Jill. 25:09 That's good. Now, that you can get a spinach 25:15 Ramen noodles in the health food store and 25:17 I really like that one quite a bit, because 25:19 its green, adds a little more color 25:21 to the salad, yes. Once we have these 25:25 in here we'll stir that up again. 25:27 You want the rest of it or not? I think we're 25:29 doing good, okay, I think we're good. 25:31 We're kind of spilling over here a little bit so. 25:34 Alright, we're gonna stir that in there 25:37 and then this is what really gives the salad 25:39 its flavor, yes, are the roasted almonds, 25:42 almonds okay. Love the roasted almond flavor, 25:45 you do them at 350 just like the walnuts? 25:47 Exactly, for seven minutes, exactly. 25:49 Now almonds will take a little bit longer to cook 25:53 then the walnuts or the pecans will. 25:55 Yes, okay, and you know when it comes to almonds 25:58 you don't want to burn them but you do want 26:01 them to be almost burned because that's when 26:04 the flavor will really come up and you will 26:06 find that they just have that, just incredible 26:10 almond flavor but if you roast them enough 26:12 then you'll never get that incredible flavor, 26:14 yes, yes. So I tell people roast them 26:16 until they're just this side of burned 26:19 and then you will. You might take a few times 26:22 to burn, till you figure that out right? 26:24 Well, approximately 12 to 15 minutes at 26:28 350 degrees, okay, and you don't need to rinse 26:31 them, okay, you just put them in there and 26:33 its also nice to let them dry for just a 26:35 little bit and then because that flavor will come 26:38 up in them, yes. Would you put in the fridge 26:40 and how long would you keep in the fridge for? 26:42 You could put it in the refrigerator and then 26:44 it will last for about 2 or 3 days, it's good, 26:47 okay and then eat it up quick. 26:50 Well, in just a moment friends we will back 26:53 to show you the final products, all the 26:55 things that we made here today. 26:59 We hope you've enjoyed today's 27:00 program with Mary Bernt, now let's take 27:02 a moment to review our super salad 27:04 recipes our honey lemon marinade. 28:09 If you would like to contact Mary Bernt, 28:11 please call 3ABN at 800-752-3226 for 28:16 information or write us at 3ABN post office 28:19 box 220 West Frankfort, IL 62896. 28:24 Now, let's take a look at our 28:25 finished recipes with Mary. 28:33 Well, look at all this good food we made today, 28:36 isn't that beautiful? Oh! Yeah, let's look what 28:37 we made, okay, that's our Pasta salad 28:40 and serving that over a bed of lettuce. 28:42 And that is our Walnut Wild Rice Salad, 28:46 doesn't that look good? Oh! Yeah. 28:48 And then we have our cabbage, 28:50 our Chinese Coleslaw. I can't wait to try all 28:53 these recipes, thanks for coming in and 28:55 sharing your talents, we had a good time. 28:57 Thank you, you are so welcome. 28:58 Well, friends our time is all gone, it goes so 28:59 fast until we see you next time, 29:01 may God bless you. |
Revised 2014-12-17