Participants: Jill Morikone (Host), Bev Cook
Series Code: LCT
Program Code: LCT000076
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00:01 Have you ever wanted to take a trip around the world,
00:03 I know I have wanted to go different countries and same 00:06 for the cuisine. Today we are gonna start out by 00:08 going to China. A guest we were gonna 00:11 go next you have to wait and find out. 00:46 Hello friends and welcome to another program of 00:49 Lets Cook Together. My name is Jill Morikone and I 00:52 will be your host today as we travel around the world 00:54 sampling delicious international cuisine. 00:57 I have a special guest with me here in the studio she 00:59 is my good friend Bev Cook and she comes all the 01:02 way from the Blue Ridge Mountains of North Carolina. 01:05 Welcome Bev. Thank you Jill it's really wonderful 01:07 to be back, it starting to feel like home here at 3ABN. 01:10 That's right it feels like home to us every time the 01:12 Bev comes here. You are director of New Life New 01:15 Health? Yes we are. And tell us a little bit about 01:18 your ministry. I know last time you came here you 01:20 having involved in doing Lifestyle Centers. Where 01:23 people would come but, what are you doing now? 01:25 Well managing Lifestyle Centers now instead of 01:28 running them on day to day basis. We have four centers 01:31 currently and we hoped to open a new one just after 01:33 the first of the year. That's exciting, really it. 01:36 Yeah I know you have the one in North Carolina, 01:39 yes, Blue Ridge Mountains in North Carolina then you 01:41 just open one in California. California North of 01:43 San Diego, okay, there is one in Kentucky and there 01:46 is one in Florida. Nee, and people are lining up to 01:50 go to them. Oh! Praise God where is the new one 01:52 opening? It's in Fallbrook California North of San Diego. 01:56 Its close to the ocean, okay, its very beautiful 01:59 the last week was the first week they open and they 02:02 good, okay, good showing. Oh! That's exacting then 02:05 you open you new one in few month's in the future 02:06 in New York right? We are planning on it. 02:08 Okay, and I don't know where from there, but the 02:10 Lord knows. That's right absolutely. You know I think 02:12 so many people need lifestyle centers. Oh! 02:15 They do, because you think what I'm not quite sure 02:17 how to cook this way and I'm not sure what to do. 02:20 And I know my health isn't good but what I'm supposed 02:22 to do about it. Right, so what's the good thing you 02:23 are doing, right, we appreciate and you are going 02:25 to Peru in a couple of weeks. Yes, well one of the 02:29 ladies that came through our lifestyle center 02:30 overcame multiple sclerosis on this lifestyle. Amen. 02:35 And she wants to us to come down there because 02:37 her church members are asking what did you do? 02:40 And she need someone to teach him step by step so 02:43 we are going down there and is about a 160 people 02:46 signed up to attend it that's far. Praise God that's oh! 02:48 That's wonderful, well let's get cooking I can't wait to 02:51 go around the world. Okay, we are going to China 02:53 first you guys, yes, and we making salad what kind 02:56 of salads? It's called Chinese broccoli and 02:58 almonds Wow lets read that recipe for 03:01 the Chinese Broccoli Salad. You will need. 03:04 3 c. broccoli tops, chopped 03:07 ½ c. toasted almonds, sliced 03:10 For the dressing you need. 03:11 1 jalapeno pepper 1 garlic clove 03:16 1/4 c. extra virgin olive oil 1 tbsp. sea salt 03:22 1/4 c. pine nuts ½ avocado 03:27 1 tbsp. fresh lemon juice. You know that sounds good. 03:32 It is very easy and very nutritious both, 03:35 it have a lot of fiber, yes, and all the nutrients or this 03:38 really peaking out. Yeah, so they are right to your 03:41 system. Absolutely let see how to make it? 03:44 Okay well I have already chopped up the broccoli, 03:46 I just took the tops put him in a food processor 03:49 and chopped them. You did the stocks as well or just 03:51 a tops. I just did the tops this recipe. Other 03:54 recipes we actually do use the stocks, okay. 03:57 So, we will put that in there and then in the food 04:00 processor I also did chop up the almonds then we 04:03 put them in a toaster oven just a make him little tasty 04:06 it does and has the taste. Absolutely, and 04:09 almonds are like the kind of the nut. I love almonds. 04:13 Could you roast them oven too or is a toaster oven 04:15 better? You could, an top the stove anywhere, 04:17 anywhere okay good. We will just put those in 04:20 there and then I usually mix this up we are 04:24 going to mix it up again later, let just thoroughly 04:26 mixed. And then we will make a little dressing 04:29 right here, yeah and put on top of it. Okay, 04:31 I can smell the almonds you guys smells really good 04:34 I like that. Yes, the roasting and of the mix 04:36 difference. Right they are high and calcium and protein 04:39 those things people are very concerned about. 04:42 Okay well let's just put all of our ingredients, 04:45 this is a little personal blender Jill, okay, and so 04:48 you don't have to have a big blender you can just 04:50 have a small one for this little bit, yeah. So, first 04:53 of all we will put in a fresh jalapeno pepper, 04:56 that's gonna give it a little bite, absolutely. 04:59 And I did seed it, okay, that will help. 05:02 That will get read of some of that bit alright. 05:04 And then I also have the one clove of raw garlic 05:08 and we did take the skin off, yes. You don't have to 05:10 mince it because is all going to blend together. 05:13 That's the easy part I like that. Right, and then 05:15 a 1/4 cup extra virgin olive oil. Actually we don't 05:19 cook with olive oil so much any more, we just using 05:22 raw dishes, okay. I cook with coconut oil or I 05:25 cook with grape seed oil they hold their structure 05:28 better under heat. Now yeah I was just gonna ask 05:30 why cant you cook with the olive oil? 05:33 It actually alters and molecular structure of the 05:36 minerals and olive oil. And that causes damage to 05:38 body or... It could in the long run its not major 05:41 but we try to reach for the ideal. 05:44 Absolutely that's right, okay. And then we will 05:47 put a tbsp of sea salt, this a sun dried sea salt 05:50 also has a lots of minerals, yes that's good. 05:54 Table salt is striped of most nutrients, yes. 05:57 So, this you getting the minerals include right, 06:00 that's right and it's often built. Exactly that's 06:02 my preferred method, that's right, and then here 06:05 is a 1/4 c pine nuts right here, alright, put those in 06:09 first. And then the half of avocado and you 06:13 wanna make sure your avocado is ripe. 06:15 Yes, this one is very ripe, its very soft I can feel 06:17 that. So, we will cut this in half, okay, some times 06:21 only by avocados you don't know how good they 06:24 are till you open them, yes. So, we will find out here. 06:27 This one is green and soft, that's good. I think it 06:30 will work. That's looks good to be. So, we were gonna 06:33 scoop it out and put it in the blender also. 06:36 That was half then avocado? Yes I'm just gonna 06:38 use one half. And the avocado is good essential 06:43 fatty acids in them and it's a very rich ingredient, 06:48 yes, and some people are afraid they will put weight 06:51 on them but actually with live enzymes in there that's 06:54 not such a big fear, yes. And when you are 06:56 not eating all the cheese and the all the meat and 06:58 all the other side, exactly, we will need all the fats 07:01 so it's a good thing. You do for your skin and 07:03 hormones and right on down the line. Right and 07:05 then this is the one tbsp of fresh lemon juice, 07:09 okay, okay so we put all those together. 07:11 And then I'm going to screw the blade on here so. 07:15 I thought that was the lid, but that's the bottom, 07:16 right I like this. Just a little personal blender, 07:21 I think you can find it around, and can us if they 07:24 need one, okay, and you line you this little tap and 07:28 groove and just push down. One nice thing about this is 07:40 light weight, you can shake it up. Yes that's nice. 07:43 Because we want that jalapeno they blend it, 07:45 that's right I saw it was the top, it wasn't get there 07:47 very good, right. Also to be sure sometimes it's 07:57 so easy just to open it up so lightly. 08:00 And we will take this and just maybe one more 08:02 time okay, actually, it looks good, it looks good, 08:05 it looks very good. Yeah sometimes if you see a 08:08 big something in there, yes, you might want to 08:11 keep blending it. So, we just put this in here. 08:15 Very nice. oh, looks good! It's green, yes, 08:19 you know I think the Lord is made so many green 08:21 things outside because he is trying to a get plan 08:24 get green into your body, yes, when I look at the 08:28 food value charts, green leaf is always seem to 08:31 rise to the top, okay. And all your highest food 08:35 nutrients. Green vitamins and minerals, green 08:36 antioxidants on the top as well okay. 08:38 Yes and unfortunately that's something that 08:40 Americans don't eat a lot off. You are right. 08:43 Greens, you are right, so with try heart it, 08:46 that's right. That's good so we would makes it would 08:48 you stick it in the fridge or? You can, in fact it 08:51 says to let it marinate for about 45 minutes and all 08:55 the different flavors can get in there together, 08:58 yes okay. And you can always put little more 09:01 avocado in there if you want. You can use the whole 09:05 avocado if you really want it too. Okay, 09:07 and lets just give a little bit of binding, that's right, 09:11 and taste. Oh yeah absolutely because we just 09:13 they broccoli wouldn't tasty, right, so you put that 09:16 dressing on it? Makes me want to eat. 09:19 Yes, what country are we going to next Bev? 09:23 Why don't we go to India Wow! That's all fun I 09:27 never been to India lets go to India. Okay. 09:29 You wanna read your recipe there for India. 09:31 Sure we will do the Curried Kale, okay good. 09:35 And it will have for the dressing. 09:37 10 cloves of garlic 3 tbsp. curry 09:42 1 tbsp. cumin 8 Madjool dates 09:47 1 ½ c. olive oil ½ c. lemon juice 09:53 2 tsp. sea salt 3 bunches kale. 09:57 That's sounds good, it is it's a easy also. 10:00 Absolutely and I really like kale. So, I'm excited 10:02 about this recipe. Good, we are going to start 10:04 by making the dressing, okay. And it calls for 10:06 10 cloves of garlic, but because my garlic cloves 10:09 are so big I'm just using 6, yes, we don't wanna 10:12 over power of anyone. Absolutely that's right. 10:15 And then we will use 3 tbsp curry and this will 10:19 turns this into in India yes. Lets this gonna say 10:22 that it makes it India dish right. You know was a 10:25 mild curry, okay, they are come in different 10:29 you know strengths. This is 1 tbsp of cumin, okay 10:35 in there. And then 8 Madjool dates, now I'm 10:38 found something call date paste. Alright what date 10:42 paste? And date paste is dates that as just been 10:45 pureed for you already, they will take in the pits out 10:47 pureed it, that's nice. And I've found if I do one 10:51 heaping teaspoon of the date paste that equals 10:54 one Madjool date. Okay and this is Madjool dates 10:57 in to the date paste. Right, okay can we get this 10:59 at the grocery store or it have to the health 11:01 food store? It's hard to find, I found it on the 11:03 internet. I don't know for a country life natural 11:06 foods, absolutely. Yes, and Patty is coming down 11:09 here in programs, oh good. Okay, so you got 11:12 up there? I did. Okay. That came right in UPS. 11:15 Okay so we put our dates in there, it can use 11:19 8 Madjool dates but you need to soft him them 11:21 lemon sunken water. Right, take the pits out. 11:24 The blender would be really working. Oh! 11:26 If that happen, okay next is the 1 ½ c. virgin 11:31 olive oil, yes now we are not we must not be 11:34 cooking this again I'm thinking for using olive oil 11:37 okay. That's correct, and then ½ c. lemon juice right 11:41 here, alright. Its nice you can find organic lemons 11:45 because they are bigger more juice, less seeds, 11:48 alright, that's really better, and 2 tsp. of the sea 11:52 salt. Our sea salt again yes its good. And then we 11:56 will just blend this up together, in the wider mix. 11:59 Yes I like the wider mix it's a good thing. I do too 12:02 you you have one Jill? I don't my poor blender grinds 12:05 and grinds, but still makes it. Well, put on your 12:08 wishes. That's right it is. Okay I'm gonna put this on 12:11 low which will still be very powerful. This is the 12:14 temper to put all those ingredients into the blades, 12:18 okay. Here goes. One nice thing about this is that 12:41 you don't have to let it blend as long because it's 12:43 more powerful. I was thinking that it makes really 12:45 short work of it, it does it through and quick. 12:48 Those are too big attributes. That's right, let me 12:50 just move this blender so you can get the other 12:52 one here. Okay and this is actually a food 12:58 and get you chopping, slicing, dicing it does a lot of 13:02 things for you. That's nice absolutely. 13:05 And I did buy some kale there its already chopped 13:08 that is not quite as fine is like it. Okay, so I'm going 13:11 to put some in here so the folks can get an idea 13:14 of just how wonderful a food processor it could be, 13:19 yes alright. Let put this in here. And I'm gonna use 13:23 the pulse feature to make this fine, if you just leave 13:25 it on it could almost go to a liquid state, 13:28 we don't want that you, no. Oh! Good yeah it's 13:36 much fine yeah see that absolutely. I usually just 13:40 I boil it know about how fine it is getting. 13:43 Yeah, let me do that one more time, alright, 13:47 get an idea, yeah that's good now kale good in? 13:50 Kale is one of those green leafy vegetables. 13:52 Yes it is kale is also high in calcium. And of course 13:58 fiber its got a good amount of chlorophyll 14:01 anything dark green does, okay. A lot of 14:03 fiber so it really moves things through the system 14:07 well neutralizes gives you rich blood. That's very key, 14:11 okay and being healthy. Yeah sounds good. 14:22 This is the great way to eat kale which is one 14:24 vegetable people don't eat much us. 14:26 Absolutely that's right. Yeah you see I don't 14:29 think I really kale. Well you know by itself a little 14:33 on the bitter size, yes absolutely, but when you 14:36 have it with all the other ingredients like curried 14:39 sauce. You can't even taste that kale. 14:42 Yeah, lets add this dressing here, I just looking at 14:44 the clock, yeah go right ahead. Can I pore him 14:46 dressing my I finish that. You may and then I 14:47 add this, if I can lid off, yeah here we go. 15:03 It look like a lot of kale that by the time we get 15:06 that dressing through it it's going to shrink in 15:08 size, yes, tremendously, okay there we go. 15:13 And normally you do quite bit a kale. 15:15 That three bunches, yes three bunches so this 15:17 might be little bit heavier, okay, then usual but 15:20 its very good. Oh! Yeah you may use your hand 15:22 alright we go ahead there we go. That's why she 15:26 is got the gloves along. Yes it tenderizes it and 15:29 now just let marinate for about two hours, okay, 15:32 so all those flavors will mixed together, 15:35 very nice yeah, and see how much which shrinks 15:38 them we have been able to use all the kale. 15:41 We had like three quartets of a bowl here, right, 15:43 that amazing, right, and then I just goes down 15:45 enough and really. Exactly so you've got concentrate 15:48 greens ready to eat and taste good. That's good, 15:50 this is a good way fro parents to get your kids to 15:53 eat vegetables right and to get your husband eat 15:56 vegetables right. Many ways, that right I like that. 16:00 What country we were going to next? 16:01 Lets go to the Mexico. Nice I love Mexican food. 16:06 Well let's read that recipe for our Mexicali 16:09 Corn Salad for that you need. 16:11 2 c. fresh raw corn kernels 16:15 3/4 c. red bell pepper, chopped 16:19 ½ c. scallion 1/4 c. cilantro, chopped 16:24 5 green olives, sliced 2 tbsp. lemon juice 16:30 2 tbsp. olive oil ½ tsp. ground cumin 16:36 You also need a pinch of cayenne to taste 16:39 And Celtic sea to taste. 16:42 For the dressing you need 1 c. vegenaise 16:46 1 tbsp. Mexican seasoning, 1/4 c. water 16:52 Alright I love Mexican food. Well you like this 16:55 one, this could a nice change from the typical 16:58 beans and tortillas which are good. 17:00 Oh yeah absolutely. But, this one is something 17:03 different. Yeah it got nice color I see. Oh yeah, 17:06 color is very key and health of your dish. 17:09 I don't know if you heard that off course, 17:11 the more color the more balance, okay, the better. 17:14 Good. We wanna wide spectrum of nutrients. 17:16 Yes, alright let see how to make it. Okay we are 17:19 just going to toss all the ingredients together; 17:21 first is the two cups of fresh corn. Okay. 17:24 Now corn is not in seasons so I bought frozen. 17:27 Okay so you can do either if it's not a season 17:29 for you. Right and 3/4 c. of chopped red bell pepper, 17:34 that's very good and high and antioxidants, 17:36 yes and I had the pepper has more vitamin C 17:38 then in the organs is that correct. I've read that 17:41 too I also always use either, orange, yellow or 17:44 red bell peppers nut the green so much. 17:47 Yes, because the green nut fully ripe, yes okay. 17:49 And then a half cup of scallions, oh yes, 17:52 right is must in Mexican food. Oh yeah it gives a 17:55 nice zing. And then it calls for fourth cup of 17:58 chopped cilantro, we have cilantro here, 18:01 that's fresh, right all I had was dried so you can 18:04 you have dried you use a third less of what it 18:07 calls for a recipe calls for fresh. Okay. 18:11 And if your recipe calls for dried then multiple it 18:13 times 3 if you using fresh. Okay that makes sense. 18:17 Okay, so I'm just going to guess, that's right why 18:20 they don't cooks. Yeah, half a teaspoon, okay, 18:23 you can add more last to taste on that. Alright, 18:27 okay and then five green olives, sliced, okay, good. 18:33 And those who are not Spanish olives there a little 18:35 bit high in sodium, okay, the ones with the tomato 18:38 so I like these better. Just normal ingredients okay. 18:41 And then 2 table spoons of olive oil there we go. 18:45 There we go and we are not cooking this again 18:48 because we are using olive oil right. Right and 18:50 here is the 2 tbsp. lemon juice, alright. And then 18:54 ½ tsp. ground cumin, alright. Oh yeah that will 18:58 give a good flavor, yes you can see the Mexican 19:01 Humming, yeah I can. Pinch of cayenne be real 19:04 careful with that. It can be over power, okay. 19:08 Sea salt to taste in this recipe I use about a 19:11 half a tsp. Okay, well I can it's a good guess to 19:13 go by I like that, okay yeah. And Jill I would like 19:16 you to mix it up. I will mix it here. Or you work on 19:18 dressing there. Right, well juice mixing I'm going to 19:22 put just 3 simple ingredients in this recipe. 19:25 One is the vegenaise. This is the healthy manias and 19:29 it will not familiar with these, yes, it doesn't have 19:32 eggs in it or sugar. It's made with grape seed oil. 19:35 And there is a few other safe ingredients in it. 19:37 Yes and you can bye actually even in the grocery store. 19:41 Right. If your grocery store has like a health food 19:43 section or something you can pick it. Right and you 19:45 do need to look in the refrigeration section. 19:48 Okay, because its very I mean they can go bad 19:51 if you leave it out, like most manias. Absolutely! 19:55 So there is our one cup of vegenaise, and then also 19:59 here is our tablespoon of Mexican seasoning. Okay. 20:02 And that's usually got like red chilly pepper a little 20:05 cumin things that make it mix. Oh that's a good 20:09 Mexican seasoning. Yes may be little bit cilantro 20:12 and one cup of water. Alright. So I am going to 20:16 just blend this together and actually this salad 20:20 has plenty of water in it just from the natural 20:23 vegetables you could eat as is. Okay. I am ready too. 20:30 People like dressings on their salad, so we made 20:32 this up, and its very good. And once again you can 20:38 shake this. Yes. Okay, and that's it. Good. 20:51 Pour this in. Well that looks good. Oh that looks 20:57 good, you can add as much as this one you 20:58 want. Right, yeah you can save it if you have 21:01 extra for another dish. Yeah, very nice. 21:03 And I use like that flatted spoon with it. Yes. 21:06 Now we are going to Mediterranean next, alright. 21:09 Where are we going? We are going to Greece 21:11 this time, for the Greek-Style Veggie Kabobs. 21:14 Want you to ready that recipe. Okay, 21:16 24 cherry tomatoes, 2 medium zucchini, 21:19 cut into one fourth inch piece, 2 large yellow 21:22 squash, cut into three quarter inch pieces, 21:25 2 red pepper, cut in pieces, 20 fresh mushrooms, 21:29 1 medium sweet onion, cut in quarters and pieces 21:32 separated, then for the marinade, you would put 21:37 in one fourth cup of extra virgin olive oil, 21:40 4 cloves of chopped garlic, one fourth cup fresh 21:43 lemon juice, 1 tablespoon grated lemon zest, 21:47 2 tablespoons fresh chopped oregano, 21:50 2 tablespoons chopped fresh mint, 21:52 ½ teaspoon sea salt, and 1/8 teaspoon cayenne. 21:58 Well this looks really good doesn't it Bev. 22:01 Yes it is good, not only looks good. I think its 22:04 going to be my favorite dish. It already has all the 22:06 colors there. Yes. And this has been marinating 22:09 the recipe sets for two hours, but the longer 22:11 it marinates the better it tastes. So I like this 22:15 marinate for about twelve hours now. 22:16 Oh good, now what are we going to do. 22:19 Now we are going to take a little skewer and let's 22:21 just take the different vegetables and the idea 22:24 is just to alternate colors. Okay. You really can't 22:28 mess this recipe up. Watch me on my daily tuner. 22:32 So I did the red tomato, and then if you 22:35 can get Vidalia onion, they are very sweet. Okay. 22:39 They don't offend anyone. You can now prick the 22:42 green and the yellow. Stick and nice close 22:45 together. Yeah, I do because they are going 22:47 to dry readily. Yes now we are putting them 22:50 in the hydrator. I see the hydrator next to you 22:52 there. Where can our friends can get one of these 22:55 hydrators? Well they can call me. Okay. 22:58 That's the best place because I get right out 23:00 to them. Okay. And the dehydrators come in four 23:03 tray, five tray or nine tray and the one I have 23:06 here is just a four tray, but they all work 23:08 wonderfully. You put it on a certain setting for 23:11 these would you? Yes I keep mine up between 23:14 95 and 100 to keep the enzymes live. Okay. 23:18 How long would it sit in the hydrator for. This recipe 23:22 says I believe four hours. Okay. And its not 23:26 actually going to dry it thoroughly it's just going 23:29 to warm it, but you will still have all your live 23:32 enzymes, so it's healthier for you that way. 23:34 That's right. You might even come up with some 23:39 other vegetables you want to put in here, 23:41 this just what was suggested. Tell me its okay. 23:45 It does. I pass the test. You pass the test. 23:47 You get mine stamp of approval. I will put one 23:50 over here, and then we just lay them right on 23:53 the tray, and then. Are they cute. Aren't they 23:57 cute, it would be great for like a picnic? Yes. 24:00 When other people are barbequing you can just 24:02 dry here veggie kabob. Yes. You just slide it 24:06 right in there. Okay. And then you put the 24:08 door on, like this, and once you plug it up it 24:12 turns it on. Yes. And here is the thermostat here 24:15 and I keep it right between 95 and 100 because 24:18 enzymes start to die at 107. Okay. So you are 24:22 trying to keep underneath that limit everything, 24:25 Right. Right, and people come to your lifestyle 24:26 center and they get work with the food too. 24:29 They do it's a real practical application where 24:33 they are in the kitchen doing what we are 24:34 doing here today. Yes I like that because 24:37 sometimes you can say well okay I see it in the 24:39 cook book or some think how I am suppose to 24:41 learn how to do this, so you are teaching people. 24:44 Right we gave them a evaluation at the end of the 24:46 program, and they say that the best component 24:48 was in the kitchen hands on. It takes a fear 24:51 out of it. That's fine, that's right, that's 24:53 exciting. Boy this look good I can't wait to try it. 24:56 Right. And they do a lot of different things 24:58 with dehydrator. Yes. Okay. We do paddies, 25:01 and we dry nuts and the kabobs in, lot of things. 25:04 Yes, that's exciting, and that way you keep those 25:06 live enzymes too, that's the good thing I like that, 25:09 yeah that's good. Okay well friends in just a 25:12 moment we will be back to show you all the final 25:14 products, all these dishes that we made going all 25:16 the way around the world. Yes. That was exciting, 25:18 and I had a good time today, didn't you. 25:20 I did, it feels like we just got home. 25:22 That's right, but we will be back, but first we want 25:25 to give you the way you can contact us here at 25:27 3ABN and you can get all these recipes at Bev's 25:29 contact information for yourself. 25:35 We hope you enjoyed today's program with Bev 25:37 Cook. Now lets take a moment to review our 25:39 ethnic salad recipes. For the Chinese broccoli 25:42 with almonds, you will need three cups of 25:44 broccoli tops, chopped, one half cup toasted 25:47 sliced almonds, one jalapeno pepper or one fourth 25:49 teaspoon dry, one clove of garlic, one fourth 25:52 cup extra virgin olive oil, one teaspoon seas salt, 25:57 one fourth cup pine nuts, one half avocado, 26:00 and one tablespoon of fresh lemon juice. 26:02 For the curried kale, you will need ten cloves 26:04 of garlic, three tablespoons curry, 26:07 one tablespoon cumin, eight mature dates, 26:10 one and half cups olive oil, one half cup lemon 26:13 juice, two teaspoons sea salt, three bunches 26:16 of kale. For the Greek style veggie kabob, 26:19 you will need twenty four cherry tomatoes, 26:22 two medium zucchini, cut into one half fourth inch 26:24 pieces, two large yellow squash, cut into three 26:28 fourth inch pieces, two red pepper, 26:30 cut into pieces, twenty fresh mushrooms, 26:33 one medium sweet onion cut into quarters and 26:36 pieces separated. The marinate for kabob is one 26:40 fourth cup extra olive oil, four cloves of chopped 26:44 garlic, one fourth cup fresh lemon juice, 26:47 one tablespoon grated lemon zest, 26:50 two tablespoons fresh chopped oregano, 26:52 two tablespoons chopped fresh mint, 26:55 one and half teaspoons sea salt, one eighth 26:58 teaspoon of cayenne. For the Mexican corn salad, 27:01 you will need two cups of fresh raw corn kernels, 27:04 three fourth cup of chopped red bell pepper, 27:06 one half cup scallion, one fourth cup chopped 27:09 cilantro, five green olives, sliced, two tablespoons 27:12 lemon juice, two tablespoons olive oil, 27:15 one half teaspoon ground cumin, pinch cayenne 27:18 to taste, celtic sea salt to taste. 27:20 For the dressing you will need one cup veganaise, 27:23 one tablespoon Mexican seasoing and 1/4 cup. water. 27:26 If you like to contact Bev Cook, please call 27:28 3ABN at 1-800-752-3226 for more information. 27:34 Now lets a look at our finished recipes with Bev. 27:41 Welcome back friends, we are here with this 27:42 delicious spread up ethnic food, aren't we. 27:45 We are. We traveled all over the country, lets look 27:47 where we went today. Okay the first one is the 27:50 Chinese broccoli and almonds, and we toasted those 27:53 almonds, that's really enhances the whole dish. 27:56 Next we went to India. We did that's the Indian 27:59 curried kale. And then Mexico. Yes that the Mexican 28:05 corn salad. All those color really denote something. 28:09 Yes, and there is a little dressing you can put 28:10 it on too, and lastly we went to Greece. 28:13 Greece, yes this is the Greek style veggie kabobs. 28:17 Oh they look good, I can't wait to make them at 28:19 home and try them, and try them here too. 28:21 Good, I will send some to home with you. 28:23 Thanks for coming Bev. We have a good time today. 28:25 Thank you, we did, and its always good. 28:27 Absolutely, well friends we hope you had as much fun 28:29 today as we have cooking for you here on 28:32 Lets Cook Together. Until we see you next time, 28:34 enjoy these recipes, happy cooking and God bless you. |
Revised 2014-12-17