Have you ever wanted to
take a trip around the world,
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I know I have wanted to go
different countries and same
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for the cuisine. Today
we are gonna start out by
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going to China. A
guest we were gonna
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go next you have
to wait and find out.
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Hello friends and
welcome to another program of
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Lets Cook Together. My
name is Jill Morikone and I
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will be your host today
as we travel around the world
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sampling delicious
international cuisine.
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I have a special guest
with me here in the studio she
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is my good friend Bev
Cook and she comes all the
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way from the Blue Ridge
Mountains of North Carolina.
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Welcome Bev. Thank you
Jill it's really wonderful
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to be back, it starting to
feel like home here at 3ABN.
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That's right it feels
like home to us every time the
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Bev comes here. You are
director of New Life New
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Health? Yes we are. And
tell us a little bit about
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your ministry. I know
last time you came here you
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having involved in
doing Lifestyle Centers. Where
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people would come but,
what are you doing now?
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Well managing
Lifestyle Centers now instead of
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running them on day to day
basis. We have four centers
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currently and we hoped
to open a new one just after
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the first of the year.
That's exciting, really it.
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Yeah I know you have
the one in North Carolina,
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yes, Blue Ridge Mountains
in North Carolina then you
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just open one in
California. California North of
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San Diego, okay, there
is one in Kentucky and there
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is one in Florida. Nee,
and people are lining up to
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go to them. Oh! Praise
God where is the new one
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opening? It's in Fallbrook
California North of San Diego.
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Its close to the ocean,
okay, its very beautiful
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the last week was the
first week they open and they
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good, okay, good showing.
Oh! That's exacting then
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you open you new one in
few month's in the future
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in New York right?
We are planning on it.
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Okay, and I don't know
where from there, but the
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Lord knows. That's right
absolutely. You know I think
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so many people need
lifestyle centers. Oh!
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They do, because you
think what I'm not quite sure
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how to cook this way
and I'm not sure what to do.
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And I know my health
isn't good but what I'm supposed
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to do about it. Right,
so what's the good thing you
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are doing, right, we
appreciate and you are going
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to Peru in a couple of
weeks. Yes, well one of the
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ladies that came
through our lifestyle center
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overcame multiple sclerosis
on this lifestyle. Amen.
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And she wants to us to
come down there because
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her church members are
asking what did you do?
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And she need someone to
teach him step by step so
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we are going down there
and is about a 160 people
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signed up to attend it that's
far. Praise God that's oh!
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That's wonderful, well let's
get cooking I can't wait to
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go around the world.
Okay, we are going to China
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first you guys, yes, and
we making salad what kind
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of salads? It's
called Chinese broccoli and
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almonds Wow lets
read that recipe for
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the Chinese Broccoli
Salad. You will need.
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3 c. broccoli tops, chopped
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½ c. toasted almonds, sliced
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For the dressing you need.
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1 jalapeno pepper 1 garlic clove
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1/4 c. extra virgin
olive oil 1 tbsp. sea salt
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1/4 c. pine nuts ½ avocado
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1 tbsp. fresh lemon juice.
You know that sounds good.
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It is very easy and
very nutritious both,
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it have a lot of fiber, yes,
and all the nutrients or this
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really peaking out.
Yeah, so they are right to your
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system. Absolutely
let see how to make it?
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Okay well I have
already chopped up the broccoli,
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I just took the tops
put him in a food processor
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and chopped them. You did
the stocks as well or just
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a tops. I just did the
tops this recipe. Other
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recipes we actually
do use the stocks, okay.
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So, we will put that in
there and then in the food
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processor I also did
chop up the almonds then we
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put them in a toaster oven
just a make him little tasty
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it does and has the
taste. Absolutely, and
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almonds are like the kind
of the nut. I love almonds.
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Could you roast them
oven too or is a toaster oven
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better? You could, an
top the stove anywhere,
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anywhere okay good.
We will just put those in
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there and then I
usually mix this up we are
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going to mix it up again
later, let just thoroughly
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mixed. And then we
will make a little dressing
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right here, yeah and
put on top of it. Okay,
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I can smell the almonds
you guys smells really good
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I like that. Yes, the
roasting and of the mix
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difference. Right they are
high and calcium and protein
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those things people
are very concerned about.
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Okay well let's just
put all of our ingredients,
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this is a little personal
blender Jill, okay, and so
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you don't have to have
a big blender you can just
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have a small one for this
little bit, yeah. So, first
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of all we will put in
a fresh jalapeno pepper,
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that's gonna give it a
little bite, absolutely.
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And I did seed it,
okay, that will help.
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That will get read of
some of that bit alright.
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And then I also have
the one clove of raw garlic
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and we did take the skin
off, yes. You don't have to
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mince it because is all
going to blend together.
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That's the easy part I
like that. Right, and then
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a 1/4 cup extra virgin
olive oil. Actually we don't
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cook with olive oil so
much any more, we just using
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raw dishes, okay. I
cook with coconut oil or I
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cook with grape seed oil
they hold their structure
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better under heat. Now
yeah I was just gonna ask
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why cant you cook
with the olive oil?
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It actually alters and
molecular structure of the
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minerals and olive oil.
And that causes damage to
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body or... It could in
the long run its not major
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but we try to
reach for the ideal.
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Absolutely that's
right, okay. And then we will
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put a tbsp of sea salt,
this a sun dried sea salt
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also has a lots of
minerals, yes that's good.
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Table salt is striped
of most nutrients, yes.
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So, this you getting
the minerals include right,
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that's right and it's
often built. Exactly that's
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my preferred method,
that's right, and then here
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is a 1/4 c pine nuts right
here, alright, put those in
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first. And then the
half of avocado and you
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wanna make sure
your avocado is ripe.
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Yes, this one is very
ripe, its very soft I can feel
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that. So, we will cut
this in half, okay, some times
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only by avocados you
don't know how good they
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are till you open them,
yes. So, we will find out here.
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This one is green and
soft, that's good. I think it
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will work. That's looks
good to be. So, we were gonna
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scoop it out and put
it in the blender also.
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That was half then
avocado? Yes I'm just gonna
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use one half. And the
avocado is good essential
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fatty acids in them and
it's a very rich ingredient,
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yes, and some people are
afraid they will put weight
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on them but actually with
live enzymes in there that's
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not such a big fear,
yes. And when you are
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not eating all the
cheese and the all the meat and
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all the other side, exactly,
we will need all the fats
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so it's a good thing.
You do for your skin and
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hormones and right on
down the line. Right and
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then this is the one
tbsp of fresh lemon juice,
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okay, okay so we
put all those together.
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And then I'm going to
screw the blade on here so.
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I thought that was the
lid, but that's the bottom,
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right I like this. Just
a little personal blender,
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I think you can find it
around, and can us if they
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need one, okay, and you
line you this little tap and
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groove and just push down.
One nice thing about this is
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light weight, you can
shake it up. Yes that's nice.
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Because we want that
jalapeno they blend it,
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that's right I saw it was
the top, it wasn't get there
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very good, right. Also
to be sure sometimes it's
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so easy just to
open it up so lightly.
00:07:57.20\00:07:59.46
And we will take this
and just maybe one more
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time okay, actually, it
looks good, it looks good,
00:08:02.95\00:08:05.55
it looks very good.
Yeah sometimes if you see a
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big something in
there, yes, you might want to
00:08:08.37\00:08:11.17
keep blending it. So,
we just put this in here.
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Very nice. oh, looks
good! It's green, yes,
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you know I think the
Lord is made so many green
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things outside because
he is trying to a get plan
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get green into your
body, yes, when I look at the
00:08:24.47\00:08:27.76
food value charts,
green leaf is always seem to
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rise to the top, okay.
And all your highest food
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nutrients. Green
vitamins and minerals, green
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antioxidants on
the top as well okay.
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Yes and unfortunately
that's something that
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Americans don't eat a
lot off. You are right.
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Greens, you are
right, so with try heart it,
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that's right. That's good
so we would makes it would
00:08:46.05\00:08:48.49
you stick it in the
fridge or? You can, in fact it
00:08:48.59\00:08:51.67
says to let it marinate
for about 45 minutes and all
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the different flavors
can get in there together,
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yes okay. And you can
always put little more
00:08:58.99\00:09:01.56
avocado in there if you
want. You can use the whole
00:09:01.79\00:09:04.93
avocado if you
really want it too. Okay,
00:09:05.05\00:09:07.18
and lets just give a little
bit of binding, that's right,
00:09:07.78\00:09:11.22
and taste. Oh yeah
absolutely because we just
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they broccoli wouldn't
tasty, right, so you put that
00:09:13.85\00:09:16.40
dressing on it?
Makes me want to eat.
00:09:16.58\00:09:18.78
Yes, what country
are we going to next Bev?
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Why don't we go to
India Wow! That's all fun I
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never been to India
lets go to India. Okay.
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You wanna read your
recipe there for India.
00:09:29.21\00:09:31.08
Sure we will do the
Curried Kale, okay good.
00:09:31.31\00:09:33.90
And it will have
for the dressing.
00:09:35.32\00:09:37.16
10 cloves of
garlic 3 tbsp. curry
00:09:37.27\00:09:41.24
1 tbsp. cumin 8 Madjool dates
00:09:42.11\00:09:46.27
1 ½ c. olive
oil ½ c. lemon juice
00:09:47.29\00:09:51.70
2 tsp. sea salt 3 bunches kale.
00:09:53.23\00:09:56.71
That's sounds good,
it is it's a easy also.
00:09:57.45\00:09:59.99
Absolutely and I really
like kale. So, I'm excited
00:10:00.06\00:10:01.77
about this recipe.
Good, we are going to start
00:10:02.05\00:10:03.99
by making the
dressing, okay. And it calls for
00:10:04.23\00:10:06.45
10 cloves of garlic,
but because my garlic cloves
00:10:06.71\00:10:09.43
are so big I'm just
using 6, yes, we don't wanna
00:10:09.49\00:10:12.23
over power of anyone.
Absolutely that's right.
00:10:12.32\00:10:14.89
And then we will use 3
tbsp curry and this will
00:10:15.47\00:10:18.89
turns this into in
India yes. Lets this gonna say
00:10:19.03\00:10:22.40
that it makes it India
dish right. You know was a
00:10:22.52\00:10:24.72
mild curry, okay,
they are come in different
00:10:25.14\00:10:28.00
you know strengths.
This is 1 tbsp of cumin, okay
00:10:29.05\00:10:34.40
in there. And then 8
Madjool dates, now I'm
00:10:35.33\00:10:38.46
found something call
date paste. Alright what date
00:10:38.77\00:10:42.05
paste? And date paste
is dates that as just been
00:10:42.27\00:10:44.99
pureed for you already,
they will take in the pits out
00:10:45.08\00:10:47.57
pureed it, that's nice.
And I've found if I do one
00:10:47.68\00:10:50.54
heaping teaspoon of
the date paste that equals
00:10:51.02\00:10:54.17
one Madjool date. Okay
and this is Madjool dates
00:10:54.39\00:10:57.21
in to the date paste.
Right, okay can we get this
00:10:57.64\00:10:59.59
at the grocery store
or it have to the health
00:10:59.79\00:11:01.77
food store? It's hard
to find, I found it on the
00:11:01.97\00:11:03.42
internet. I don't know
for a country life natural
00:11:03.63\00:11:06.79
foods, absolutely. Yes,
and Patty is coming down
00:11:06.91\00:11:09.48
here in programs, oh
good. Okay, so you got
00:11:09.51\00:11:12.17
up there? I did. Okay.
That came right in UPS.
00:11:12.20\00:11:14.98
Okay so we put our
dates in there, it can use
00:11:15.83\00:11:19.36
8 Madjool dates but
you need to soft him them
00:11:19.61\00:11:21.62
lemon sunken water.
Right, take the pits out.
00:11:21.83\00:11:24.28
The blender would
be really working. Oh!
00:11:24.31\00:11:25.85
If that happen, okay
next is the 1 ½ c. virgin
00:11:26.25\00:11:31.62
olive oil, yes now we
are not we must not be
00:11:31.76\00:11:34.70
cooking this again I'm
thinking for using olive oil
00:11:34.79\00:11:36.99
okay. That's correct, and
then ½ c. lemon juice right
00:11:37.17\00:11:41.07
here, alright. Its nice
you can find organic lemons
00:11:41.48\00:11:45.35
because they are
bigger more juice, less seeds,
00:11:45.74\00:11:48.53
alright, that's really
better, and 2 tsp. of the sea
00:11:48.58\00:11:52.35
salt. Our sea salt again
yes its good. And then we
00:11:52.43\00:11:55.89
will just blend this up
together, in the wider mix.
00:11:56.23\00:11:59.10
Yes I like the wider mix
it's a good thing. I do too
00:11:59.29\00:12:02.11
you you have one Jill? I
don't my poor blender grinds
00:12:02.34\00:12:05.30
and grinds, but still
makes it. Well, put on your
00:12:05.47\00:12:08.18
wishes. That's right it
is. Okay I'm gonna put this on
00:12:08.34\00:12:11.79
low which will still be
very powerful. This is the
00:12:11.86\00:12:14.48
temper to put all those
ingredients into the blades,
00:12:14.51\00:12:17.75
okay. Here goes. One
nice thing about this is that
00:12:18.67\00:12:40.82
you don't have to let it
blend as long because it's
00:12:41.06\00:12:43.01
more powerful. I was
thinking that it makes really
00:12:43.10\00:12:45.00
short work of it, it
does it through and quick.
00:12:45.23\00:12:47.98
Those are too big
attributes. That's right, let me
00:12:48.25\00:12:50.50
just move this blender
so you can get the other
00:12:50.64\00:12:52.15
one here. Okay and
this is actually a food
00:12:52.28\00:12:57.53
and get you chopping,
slicing, dicing it does a lot of
00:12:58.79\00:13:02.42
things for you.
That's nice absolutely.
00:13:02.60\00:13:04.46
And I did buy some kale
there its already chopped
00:13:05.14\00:13:08.03
that is not quite as fine
is like it. Okay, so I'm going
00:13:08.08\00:13:11.50
to put some in here so
the folks can get an idea
00:13:11.53\00:13:14.79
of just how wonderful a
food processor it could be,
00:13:14.82\00:13:19.05
yes alright. Let put this
in here. And I'm gonna use
00:13:19.08\00:13:23.28
the pulse feature to make
this fine, if you just leave
00:13:23.42\00:13:25.77
it on it could
almost go to a liquid state,
00:13:25.80\00:13:28.20
we don't want that
you, no. Oh! Good yeah it's
00:13:28.23\00:13:36.60
much fine yeah see that
absolutely. I usually just
00:13:36.90\00:13:40.32
I boil it know about
how fine it is getting.
00:13:40.60\00:13:43.46
Yeah, let me do that
one more time, alright,
00:13:43.73\00:13:47.63
get an idea, yeah
that's good now kale good in?
00:13:47.75\00:13:50.93
Kale is one of those
green leafy vegetables.
00:13:50.96\00:13:52.59
Yes it is kale is also
high in calcium. And of course
00:13:52.68\00:13:58.09
fiber its got a good
amount of chlorophyll
00:13:58.50\00:14:01.26
anything dark green
does, okay. A lot of
00:14:01.43\00:14:03.68
fiber so it really moves
things through the system
00:14:03.71\00:14:06.93
well neutralizes gives you
rich blood. That's very key,
00:14:07.09\00:14:11.08
okay and being
healthy. Yeah sounds good.
00:14:11.35\00:14:13.56
This is the great way
to eat kale which is one
00:14:22.43\00:14:24.71
vegetable people
don't eat much us.
00:14:24.97\00:14:26.64
Absolutely that's
right. Yeah you see I don't
00:14:26.81\00:14:29.29
think I really kale. Well
you know by itself a little
00:14:29.45\00:14:33.21
on the bitter size, yes
absolutely, but when you
00:14:33.37\00:14:36.38
have it with all the
other ingredients like curried
00:14:36.41\00:14:39.25
sauce. You can't
even taste that kale.
00:14:39.48\00:14:41.96
Yeah, lets add this
dressing here, I just looking at
00:14:42.18\00:14:44.18
the clock, yeah go
right ahead. Can I pore him
00:14:44.21\00:14:46.25
dressing my I finish
that. You may and then I
00:14:46.34\00:14:47.89
add this, if I can
lid off, yeah here we go.
00:14:47.94\00:14:51.75
It look like a lot of
kale that by the time we get
00:15:03.66\00:15:05.98
that dressing through
it it's going to shrink in
00:15:06.08\00:15:08.52
size, yes,
tremendously, okay there we go.
00:15:08.59\00:15:12.10
And normally you
do quite bit a kale.
00:15:13.45\00:15:15.13
That three bunches,
yes three bunches so this
00:15:15.26\00:15:17.67
might be little bit
heavier, okay, then usual but
00:15:17.86\00:15:20.40
its very good. Oh!
Yeah you may use your hand
00:15:20.45\00:15:22.87
alright we go ahead
there we go. That's why she
00:15:22.93\00:15:26.60
is got the gloves
along. Yes it tenderizes it and
00:15:26.70\00:15:29.82
now just let marinate
for about two hours, okay,
00:15:29.85\00:15:32.60
so all those
flavors will mixed together,
00:15:32.71\00:15:35.46
very nice yeah, and
see how much which shrinks
00:15:35.58\00:15:38.56
them we have been
able to use all the kale.
00:15:38.66\00:15:40.82
We had like three
quartets of a bowl here, right,
00:15:41.11\00:15:43.28
that amazing, right,
and then I just goes down
00:15:43.31\00:15:45.35
enough and really. Exactly
so you've got concentrate
00:15:45.54\00:15:47.80
greens ready to eat and
taste good. That's good,
00:15:48.15\00:15:50.48
this is a good way fro
parents to get your kids to
00:15:50.58\00:15:53.44
eat vegetables right
and to get your husband eat
00:15:53.47\00:15:56.37
vegetables right. Many
ways, that right I like that.
00:15:56.52\00:15:59.66
What country we
were going to next?
00:16:00.18\00:16:01.17
Lets go to the Mexico.
Nice I love Mexican food.
00:16:01.70\00:16:06.26
Well let's read that
recipe for our Mexicali
00:16:06.71\00:16:09.10
Corn Salad for that you need.
00:16:09.35\00:16:11.69
2 c. fresh raw corn kernels
00:16:11.86\00:16:14.73
3/4 c. red bell pepper, chopped
00:16:15.34\00:16:18.48
½ c. scallion 1/4
c. cilantro, chopped
00:16:19.04\00:16:24.04
5 green olives,
sliced 2 tbsp. lemon juice
00:16:24.52\00:16:29.80
2 tbsp. olive oil
½ tsp. ground cumin
00:16:30.51\00:16:35.88
You also need a
pinch of cayenne to taste
00:16:36.52\00:16:38.85
And Celtic sea to taste.
00:16:39.40\00:16:41.19
For the dressing
you need 1 c. vegenaise
00:16:42.60\00:16:45.63
1 tbsp. Mexican
seasoning, 1/4 c. water
00:16:46.11\00:16:51.67
Alright I love Mexican
food. Well you like this
00:16:52.64\00:16:55.30
one, this could a nice
change from the typical
00:16:55.33\00:16:58.12
beans and
tortillas which are good.
00:16:58.27\00:17:00.25
Oh yeah absolutely.
But, this one is something
00:17:00.39\00:17:03.07
different. Yeah it got
nice color I see. Oh yeah,
00:17:03.17\00:17:06.29
color is very key
and health of your dish.
00:17:06.66\00:17:08.68
I don't know if you
heard that off course,
00:17:09.38\00:17:11.10
the more color the more
balance, okay, the better.
00:17:11.13\00:17:14.02
Good. We wanna wide
spectrum of nutrients.
00:17:14.28\00:17:16.32
Yes, alright let see
how to make it. Okay we are
00:17:16.41\00:17:19.21
just going to toss all
the ingredients together;
00:17:19.40\00:17:21.44
first is the two
cups of fresh corn. Okay.
00:17:21.54\00:17:23.70
Now corn is not in
seasons so I bought frozen.
00:17:24.19\00:17:27.20
Okay so you can do
either if it's not a season
00:17:27.24\00:17:29.25
for you. Right and 3/4 c.
of chopped red bell pepper,
00:17:29.28\00:17:33.13
that's very good and
high and antioxidants,
00:17:34.13\00:17:36.11
yes and I had the
pepper has more vitamin C
00:17:36.31\00:17:38.61
then in the organs is
that correct. I've read that
00:17:38.68\00:17:40.98
too I also always use
either, orange, yellow or
00:17:41.15\00:17:44.65
red bell peppers
nut the green so much.
00:17:44.82\00:17:47.04
Yes, because the green
nut fully ripe, yes okay.
00:17:47.20\00:17:49.24
And then a half cup
of scallions, oh yes,
00:17:49.74\00:17:52.14
right is must in
Mexican food. Oh yeah it gives a
00:17:52.61\00:17:55.56
nice zing. And then it
calls for fourth cup of
00:17:55.84\00:17:58.68
chopped cilantro,
we have cilantro here,
00:17:58.84\00:18:01.44
that's fresh, right all
I had was dried so you can
00:18:01.57\00:18:04.53
you have dried you use
a third less of what it
00:18:04.71\00:18:07.69
calls for a recipe
calls for fresh. Okay.
00:18:07.90\00:18:10.95
And if your recipe calls
for dried then multiple it
00:18:11.49\00:18:13.56
times 3 if you using
fresh. Okay that makes sense.
00:18:13.72\00:18:16.73
Okay, so I'm just going
to guess, that's right why
00:18:17.14\00:18:19.95
they don't cooks.
Yeah, half a teaspoon, okay,
00:18:20.10\00:18:23.48
you can add more last
to taste on that. Alright,
00:18:23.68\00:18:26.54
okay and then five green
olives, sliced, okay, good.
00:18:27.55\00:18:33.13
And those who are not
Spanish olives there a little
00:18:33.32\00:18:35.18
bit high in sodium,
okay, the ones with the tomato
00:18:35.21\00:18:37.99
so I like these better.
Just normal ingredients okay.
00:18:38.28\00:18:40.13
And then 2 table spoons
of olive oil there we go.
00:18:41.12\00:18:45.02
There we go and we
are not cooking this again
00:18:45.83\00:18:48.33
because we are using
olive oil right. Right and
00:18:48.46\00:18:50.30
here is the 2 tbsp.
lemon juice, alright. And then
00:18:50.40\00:18:54.55
½ tsp. ground cumin,
alright. Oh yeah that will
00:18:54.83\00:18:58.33
give a good flavor,
yes you can see the Mexican
00:18:58.59\00:19:01.00
Humming, yeah I can.
Pinch of cayenne be real
00:19:01.03\00:19:04.73
careful with that. It
can be over power, okay.
00:19:04.97\00:19:07.64
Sea salt to taste in
this recipe I use about a
00:19:08.23\00:19:11.27
half a tsp. Okay, well
I can it's a good guess to
00:19:11.52\00:19:13.93
go by I like that, okay
yeah. And Jill I would like
00:19:13.97\00:19:16.58
you to mix it up. I will
mix it here. Or you work on
00:19:16.61\00:19:18.69
dressing there. Right,
well juice mixing I'm going to
00:19:18.87\00:19:21.99
put just 3 simple
ingredients in this recipe.
00:19:22.06\00:19:25.24
One is the vegenaise.
This is the healthy manias and
00:19:25.85\00:19:29.72
it will not familiar with
these, yes, it doesn't have
00:19:29.75\00:19:32.13
eggs in it or sugar.
It's made with grape seed oil.
00:19:32.35\00:19:35.15
And there is a few
other safe ingredients in it.
00:19:35.35\00:19:37.89
Yes and you can bye actually
even in the grocery store.
00:19:37.96\00:19:41.28
Right. If your grocery
store has like a health food
00:19:41.35\00:19:43.20
section or something you
can pick it. Right and you
00:19:43.42\00:19:45.30
do need to look in
the refrigeration section.
00:19:45.52\00:19:48.04
Okay, because its
very I mean they can go bad
00:19:48.47\00:19:51.41
if you leave it out,
like most manias. Absolutely!
00:19:51.50\00:19:54.82
So there is our one cup
of vegenaise, and then also
00:19:55.38\00:19:59.37
here is our tablespoon
of Mexican seasoning. Okay.
00:19:59.50\00:20:02.84
And that's usually got
like red chilly pepper a little
00:20:02.97\00:20:05.40
cumin things that make
it mix. Oh that's a good
00:20:05.62\00:20:08.88
Mexican seasoning. Yes
may be little bit cilantro
00:20:09.00\00:20:12.24
and one cup of water.
Alright. So I am going to
00:20:12.54\00:20:16.15
just blend this
together and actually this salad
00:20:16.30\00:20:20.06
has plenty of water in
it just from the natural
00:20:20.26\00:20:23.02
vegetables you could eat
as is. Okay. I am ready too.
00:20:23.99\00:20:28.83
People like dressings
on their salad, so we made
00:20:30.56\00:20:32.58
this up, and its very
good. And once again you can
00:20:32.88\00:20:38.75
shake this. Yes.
Okay, and that's it. Good.
00:20:38.88\00:20:50.10
Pour this in. Well that
looks good. Oh that looks
00:20:51.56\00:20:57.07
good, you can add
as much as this one you
00:20:57.10\00:20:58.80
want. Right, yeah you
can save it if you have
00:20:58.95\00:21:00.95
extra for another
dish. Yeah, very nice.
00:21:01.22\00:21:03.42
And I use like that
flatted spoon with it. Yes.
00:21:03.45\00:21:05.68
Now we are going to
Mediterranean next, alright.
00:21:06.61\00:21:08.84
Where are we going?
We are going to Greece
00:21:09.45\00:21:11.16
this time, for the
Greek-Style Veggie Kabobs.
00:21:11.19\00:21:14.35
Want you to ready
that recipe. Okay,
00:21:14.38\00:21:15.76
24 cherry
tomatoes, 2 medium zucchini,
00:21:16.38\00:21:19.14
cut into one fourth
inch piece, 2 large yellow
00:21:19.17\00:21:22.40
squash, cut into
three quarter inch pieces,
00:21:22.68\00:21:24.75
2 red pepper, cut in
pieces, 20 fresh mushrooms,
00:21:25.26\00:21:28.84
1 medium sweet onion,
cut in quarters and pieces
00:21:29.36\00:21:32.39
separated, then for
the marinade, you would put
00:21:32.64\00:21:36.97
in one fourth cup of
extra virgin olive oil,
00:21:37.00\00:21:39.08
4 cloves of chopped
garlic, one fourth cup fresh
00:21:40.12\00:21:42.97
lemon juice, 1
tablespoon grated lemon zest,
00:21:43.20\00:21:46.54
2 tablespoons
fresh chopped oregano,
00:21:47.39\00:21:49.82
2 tablespoons
chopped fresh mint,
00:21:50.37\00:21:52.29
½ teaspoon sea salt,
and 1/8 teaspoon cayenne.
00:21:52.81\00:21:56.47
Well this looks
really good doesn't it Bev.
00:21:58.34\00:22:00.94
Yes it is good, not
only looks good. I think its
00:22:01.10\00:22:03.84
going to be my favorite
dish. It already has all the
00:22:04.00\00:22:06.16
colors there. Yes. And
this has been marinating
00:22:06.24\00:22:09.22
the recipe sets for
two hours, but the longer
00:22:09.35\00:22:11.59
it marinates the better
it tastes. So I like this
00:22:11.74\00:22:15.22
marinate for
about twelve hours now.
00:22:15.26\00:22:16.92
Oh good, now what
are we going to do.
00:22:16.95\00:22:18.89
Now we are going to take
a little skewer and let's
00:22:19.01\00:22:21.54
just take the different
vegetables and the idea
00:22:21.57\00:22:24.33
is just to alternate
colors. Okay. You really can't
00:22:24.48\00:22:27.98
mess this recipe up.
Watch me on my daily tuner.
00:22:28.27\00:22:31.20
So I did the red
tomato, and then if you
00:22:32.91\00:22:35.47
can get Vidalia onion,
they are very sweet. Okay.
00:22:35.50\00:22:39.31
They don't offend
anyone. You can now prick the
00:22:39.92\00:22:42.47
green and the
yellow. Stick and nice close
00:22:42.74\00:22:44.88
together. Yeah, I do
because they are going
00:22:45.04\00:22:47.59
to dry readily. Yes
now we are putting them
00:22:47.62\00:22:50.02
in the hydrator. I see
the hydrator next to you
00:22:50.32\00:22:52.78
there. Where can our
friends can get one of these
00:22:52.83\00:22:54.71
hydrators? Well
they can call me. Okay.
00:22:55.04\00:22:57.83
That's the best place
because I get right out
00:22:58.42\00:23:00.61
to them. Okay. And the
dehydrators come in four
00:23:00.70\00:23:03.30
tray, five tray or
nine tray and the one I have
00:23:03.33\00:23:05.77
here is just a four
tray, but they all work
00:23:06.03\00:23:08.06
wonderfully. You put it
on a certain setting for
00:23:08.42\00:23:11.03
these would you? Yes
I keep mine up between
00:23:11.15\00:23:13.90
95 and 100 to keep
the enzymes live. Okay.
00:23:14.01\00:23:17.69
How long would it sit in
the hydrator for. This recipe
00:23:18.91\00:23:22.10
says I believe four
hours. Okay. And its not
00:23:22.37\00:23:26.39
actually going to dry it
thoroughly it's just going
00:23:26.49\00:23:29.37
to warm it, but you
will still have all your live
00:23:29.65\00:23:32.10
enzymes, so it's
healthier for you that way.
00:23:32.23\00:23:34.76
That's right. You
might even come up with some
00:23:34.83\00:23:39.21
other vegetables
you want to put in here,
00:23:39.45\00:23:41.05
this just what was
suggested. Tell me its okay.
00:23:41.29\00:23:44.80
It does. I pass the
test. You pass the test.
00:23:45.44\00:23:47.21
You get mine stamp of
approval. I will put one
00:23:47.87\00:23:50.29
over here, and then
we just lay them right on
00:23:50.53\00:23:53.86
the tray, and then.
Are they cute. Aren't they
00:23:53.89\00:23:57.09
cute, it would be
great for like a picnic? Yes.
00:23:57.46\00:24:00.25
When other people are
barbequing you can just
00:24:00.28\00:24:02.28
dry here veggie
kabob. Yes. You just slide it
00:24:02.45\00:24:06.13
right in there.
Okay. And then you put the
00:24:06.36\00:24:08.70
door on, like this,
and once you plug it up it
00:24:08.91\00:24:12.54
turns it on. Yes. And
here is the thermostat here
00:24:12.72\00:24:15.87
and I keep it right
between 95 and 100 because
00:24:15.90\00:24:18.55
enzymes start to die
at 107. Okay. So you are
00:24:18.99\00:24:21.98
trying to keep underneath
that limit everything,
00:24:22.22\00:24:24.79
Right. Right, and
people come to your lifestyle
00:24:25.02\00:24:26.79
center and they get
work with the food too.
00:24:26.92\00:24:29.05
They do it's a real
practical application where
00:24:29.22\00:24:33.01
they are in the
kitchen doing what we are
00:24:33.04\00:24:34.55
doing here today.
Yes I like that because
00:24:34.76\00:24:37.09
sometimes you can say
well okay I see it in the
00:24:37.57\00:24:39.56
cook book or some
think how I am suppose to
00:24:39.65\00:24:41.80
learn how to do this,
so you are teaching people.
00:24:41.97\00:24:43.78
Right we gave them a
evaluation at the end of the
00:24:44.03\00:24:46.07
program, and they say
that the best component
00:24:46.33\00:24:48.14
was in the kitchen
hands on. It takes a fear
00:24:48.17\00:24:50.98
out of it. That's
fine, that's right, that's
00:24:51.09\00:24:53.59
exciting. Boy this look
good I can't wait to try it.
00:24:53.66\00:24:56.09
Right. And they do a
lot of different things
00:24:56.38\00:24:58.26
with dehydrator.
Yes. Okay. We do paddies,
00:24:58.37\00:25:00.99
and we dry nuts and the
kabobs in, lot of things.
00:25:01.06\00:25:04.15
Yes, that's exciting,
and that way you keep those
00:25:04.39\00:25:06.76
live enzymes too, that's
the good thing I like that,
00:25:06.81\00:25:08.66
yeah that's good.
Okay well friends in just a
00:25:09.51\00:25:12.24
moment we will be back
to show you all the final
00:25:12.27\00:25:14.35
products, all these
dishes that we made going all
00:25:14.42\00:25:16.23
the way around the
world. Yes. That was exciting,
00:25:16.26\00:25:18.58
and I had a good
time today, didn't you.
00:25:18.78\00:25:19.92
I did, it feels
like we just got home.
00:25:20.39\00:25:22.31
That's right, but we will
be back, but first we want
00:25:22.43\00:25:25.34
to give you the way
you can contact us here at
00:25:25.37\00:25:27.08
3ABN and you can get
all these recipes at Bev's
00:25:27.33\00:25:29.65
contact
information for yourself.
00:25:29.68\00:25:31.35
We hope you enjoyed
today's program with Bev
00:25:35.17\00:25:37.19
Cook. Now lets take
a moment to review our
00:25:37.34\00:25:39.29
ethnic salad recipes.
For the Chinese broccoli
00:25:39.56\00:25:42.36
with almonds, you
will need three cups of
00:25:42.48\00:25:43.87
broccoli tops,
chopped, one half cup toasted
00:25:44.15\00:25:46.97
sliced almonds, one
jalapeno pepper or one fourth
00:25:47.41\00:25:49.86
teaspoon dry, one
clove of garlic, one fourth
00:25:49.94\00:25:52.63
cup extra virgin olive
oil, one teaspoon seas salt,
00:25:52.88\00:25:57.19
one fourth cup pine
nuts, one half avocado,
00:25:57.36\00:26:00.29
and one tablespoon
of fresh lemon juice.
00:26:00.33\00:26:02.32
For the curried kale,
you will need ten cloves
00:26:02.78\00:26:04.82
of garlic, three
tablespoons curry,
00:26:04.88\00:26:07.10
one tablespoon
cumin, eight mature dates,
00:26:07.57\00:26:10.37
one and half cups
olive oil, one half cup lemon
00:26:10.70\00:26:13.71
juice, two teaspoons
sea salt, three bunches
00:26:13.89\00:26:16.61
of kale. For the
Greek style veggie kabob,
00:26:16.68\00:26:19.73
you will need twenty
four cherry tomatoes,
00:26:19.76\00:26:21.64
two medium zucchini, cut
into one half fourth inch
00:26:22.13\00:26:24.86
pieces, two large
yellow squash, cut into three
00:26:24.91\00:26:28.10
fourth inch
pieces, two red pepper,
00:26:28.48\00:26:30.55
cut into pieces,
twenty fresh mushrooms,
00:26:30.60\00:26:33.22
one medium sweet
onion cut into quarters and
00:26:33.74\00:26:36.77
pieces separated. The
marinate for kabob is one
00:26:36.80\00:26:40.61
fourth cup extra olive
oil, four cloves of chopped
00:26:40.85\00:26:44.71
garlic, one fourth
cup fresh lemon juice,
00:26:44.74\00:26:47.16
one tablespoon
grated lemon zest,
00:26:47.29\00:26:49.58
two tablespoons
fresh chopped oregano,
00:26:50.04\00:26:52.58
two tablespoons
chopped fresh mint,
00:26:52.68\00:26:54.84
one and half
teaspoons sea salt, one eighth
00:26:55.25\00:26:57.57
teaspoon of cayenne.
For the Mexican corn salad,
00:26:58.06\00:27:01.26
you will need two cups
of fresh raw corn kernels,
00:27:01.42\00:27:04.17
three fourth cup of
chopped red bell pepper,
00:27:04.55\00:27:06.83
one half cup
scallion, one fourth cup chopped
00:27:06.93\00:27:09.27
cilantro, five green
olives, sliced, two tablespoons
00:27:09.52\00:27:12.91
lemon juice, two
tablespoons olive oil,
00:27:12.94\00:27:15.06
one half teaspoon
ground cumin, pinch cayenne
00:27:15.51\00:27:18.09
to taste, celtic
sea salt to taste.
00:27:18.18\00:27:20.71
For the dressing you
will need one cup veganaise,
00:27:20.77\00:27:23.13
one tablespoon Mexican
seasoing and 1/4 cup. water.
00:27:23.16\00:27:26.33
If you like to
contact Bev Cook, please call
00:27:26.63\00:27:28.80
3ABN at 1-800-752-3226
for more information.
00:27:28.90\00:27:33.63
Now lets a look at our
finished recipes with Bev.
00:27:34.06\00:27:36.46
Welcome back
friends, we are here with this
00:27:41.27\00:27:42.81
delicious spread up
ethnic food, aren't we.
00:27:42.95\00:27:45.11
We are. We traveled all
over the country, lets look
00:27:45.48\00:27:47.64
where we went today.
Okay the first one is the
00:27:47.75\00:27:50.63
Chinese broccoli and
almonds, and we toasted those
00:27:50.67\00:27:53.48
almonds, that's really
enhances the whole dish.
00:27:53.59\00:27:56.49
Next we went to India.
We did that's the Indian
00:27:56.62\00:27:59.75
curried kale. And then
Mexico. Yes that the Mexican
00:27:59.89\00:28:04.86
corn salad. All those
color really denote something.
00:28:05.18\00:28:09.40
Yes, and there is a
little dressing you can put
00:28:09.46\00:28:10.77
it on too, and
lastly we went to Greece.
00:28:10.85\00:28:12.96
Greece, yes this is the
Greek style veggie kabobs.
00:28:13.10\00:28:16.38
Oh they look good, I
can't wait to make them at
00:28:17.01\00:28:19.06
home and try them,
and try them here too.
00:28:19.27\00:28:20.96
Good, I will send
some to home with you.
00:28:21.06\00:28:23.00
Thanks for coming Bev.
We have a good time today.
00:28:23.39\00:28:25.46
Thank you, we did,
and its always good.
00:28:25.49\00:28:27.23
Absolutely, well friends
we hope you had as much fun
00:28:27.32\00:28:29.79
today as we have
cooking for you here on
00:28:29.99\00:28:31.85
Lets Cook Together.
Until we see you next time,
00:28:32.07\00:28:34.39
enjoy these recipes,
happy cooking and God bless you.
00:28:34.94\00:28:37.94