Participants: Jill Morikone (Host), Marvella Burton
Series Code: LCT
Program Code: LCT000086
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00:01 If you are anything like me, I'm sure you've come
00:03 up to the holiday times or may be a birthday 00:05 party or something like that anniversary, 00:07 special dinner. And you think I don't have any 00:09 good holiday recipes that are healthy and 00:11 that tastes good. We're gonna show 00:13 you today how to do just that. 00:47 Hello friends and welcome to another program of 00:49 Let's Cook Together, I'm your host Jill Morikone 00:52 and we have an exciting program planned for 00:54 you today of holiday recipes. I can't wait 00:56 to find out about those all kinds of yummy good 00:59 recipes that are healthful. I'm interested in that. 01:02 But first I wanna introduce you to our special guest 01:05 here in the studio with me her name is 01:06 MarVella Burton. Welcome, MarVella, 01:08 thank you Jill, it's so glad to have you here 01:10 with us today, thanks. Why don't you tell us 01:12 before we make these yummy holiday recipes 01:14 a little bit about your ministry Marvelous Lifestyle, 01:18 Lifestyle Ministry, okay tell us about that what does 01:20 that mean? It's a health ministry, okay, 01:23 and I would seek to teach people how to change 01:26 their lifestyles. Progressive changes, 01:29 I like that but yet simple ways, yeah, to do that. 01:33 That's wonderful how did you come up with the name? 01:35 Well, let me think MarVella, MarVella, 01:40 marvelous that's it, I would ask you that. 01:44 Well, you know what God is marvelous. 01:46 Do you know that absolutely that's good 01:49 and what He is given us is just that, that's right 01:52 marvelous, that's right, and because He has worked 01:54 a marvelous work in my life. I can tell the world, 02:00 that's right, that He is a marvelous God and so 02:02 that was born Marvelous Lifestyle Ministry. 02:06 That's wonderful; He gave me a new lifestyle about 02:09 32 years ago my brother was diagnosed with cancer. 02:12 Oh, and so because of God's healing power 02:15 he is still alive today. Praise God 32 years later, 02:18 yes wow Praise God, so he changed his lifestyle, 02:21 changed his lifestyle and whole much different 02:22 things in the blessing of God, yes, really that's 02:25 really does yeah, oh! Wonderful so what's that 02:27 your brother being diagnosed with cancer 02:29 and first time you got interest in healthful eating, 02:31 absolutely, that was it that, that was it. 02:32 So, you didn't do it before anything. 02:35 No, just little bits here and there but once 02:38 I was faced with that crisis and dilemma, 02:42 absolutely, my whole family decided to look more 02:45 into healthy lifestyles. Yes, now you go around, 02:47 you travel around the United States throughout 02:49 the world or could do, where I'm called to go, 02:52 that's right and Praise God and then sharing 02:54 the health message, yes. Wonderful, yeah and 02:57 you have a little clinic people can come in a 02:59 school as well. Yes, yeah there in where it located? 03:03 We are in New Market, Alabama, okay. 03:04 Right outside of Huntsville city limits in the country 03:07 nights. That's right, that's right I love the country, 03:11 yes, like here in talks, but I love the country 03:12 and it's therapeutic out there, that's right. 03:15 Among the trees and the water it's really nice, 03:18 that's right, come closure to God, yes. 03:20 Now, let's get going, okay, we are making holiday 03:23 recipes right. Yeah, I like that I'm excited let's 03:27 read our first recipe. For the Carrot Soufflé, 03:30 you need. 2 lbs. fresh carrots, 03:32 cut and steamed 2 c. coconut milk 03:36 1/3 - ½ c. pure honey or you can use maple syrup 03:41 2 tsp. vanilla extract, you also need 03:45 1 tsp. sea salt and 1 tsp. coriander powder 03:49 Okay, this looks nice and easy and we're using 03:51 carrots, carrots. Wonderful carrots, 03:55 that's right that's a matter of fact it was carrots 03:58 that my parents use to have my brother regain 04:01 his health, okay using carrot juice and stuff like 04:02 that yes, yeah so we know they are very 04:04 beneficial. I like that and I would not have 04:07 thought using carrots in Soufflé like that, 04:08 absolutely as a matter of fact once we finish 04:11 this you can see how this can also be used as pie, 04:14 carrot pie. Ooh that sounds yummy, 04:17 I'm already for that, okay let's see what 04:19 we have to do here, okay, first of all it's better 04:22 if you pour all of your liquids in first. 04:25 Help the blender, yes it takes a load off the 04:29 blender, it does right. So, why don't you do 04:31 that for us? Now, this is our coconut 04:33 milk is that right. That's your coconut milk, 04:35 nice and creamy yes. It has real good flavor too 04:39 and this is your vanilla flavor in, good, your 04:46 maple in this case its honey it looks like honey, 04:49 yeah yes. Can I borrow that fork, sure. 04:52 And I'm just gonna try to get most of that out here, 04:55 oh there we go. And we used to just kind of, 04:59 used to what kind use your finger back in the day, 05:05 we can do that too, you know children they just 05:06 mom I will take care of that. I remember weaken 05:09 the beaters saying I'm gonna do that, 05:11 I can do that for you. Yeah, absolutely okay, 05:13 okay, then you can just put your seasonings 05:15 okay the salt, your dry seeds. Now the corianders, 05:18 where can our friends find coriander and 05:20 what is coriander? You can get that just most 05:22 any place, okay. It's a nice mild seasoning like 05:26 a spice similar to cinnamon. But it's not irritating 05:30 as cinnamon is. And your local grocery store they 05:35 would carry it, they have it absolutely 05:36 yeah good okay. These products can be 05:39 purchased, now going to the health food store 05:41 that's right and that's nice because no matter 05:42 where you live you can get it. I like that very 05:44 much and that's what makes it simple yeah 05:46 that's right. Okay, why don't you put a few 05:47 of these carrots in and blend and then you 05:50 can add a few more tell me how many? 05:52 Okay, keep going that's good, it's good. 05:55 Now, these carrots are already cooked, yes, 05:57 we sting the carrots, and now we're gonna just 06:02 squeeze them until it's smooth, 06:03 okay let me there we go. 06:09 Is that good, now you can just add a few more, 06:11 add a few more. Now, when you get organic carrots, 06:17 yeah, just notice that they are bit darken in color, 06:20 okay. You can tell the difference when you get, 06:24 yes, organic, yes, and when you don't have organic, 06:27 yes, right. Alright, now the milk will cause it to 06:29 lighten up a bit. Okay, okay, okay, yeah. 06:36 It's that good then the rest of it or should I, 06:40 the rest of it, okay. So, I don't need to divide 06:42 this in half just put it on. Just put it all in there, 06:45 now what's the purpose of blending in stages 06:47 like this, easy on the blender. Oh! I can handle 06:51 that I like that, and Jill you know, 06:54 most people have a simpler blender that has less 06:57 horse power, that's me yeah so it makes it 07:00 easier for it to blend. Yeah, that having it to keep 07:03 stirring and keep stirring, yeah, yeah, yeah and 07:06 when we make sweetie at home great my 07:08 husband always tell me you can help me make it 07:10 smooth you know so he always works and works 07:12 you know because you have to help it along, 07:14 right. It's that good, that's good, that's it, 07:24 very nice. Now, if you want that a little firmer 07:29 you can put a little less milk in it. Okay, okay, 07:34 okay but you notice how creamy it is. Oh! Yes, 07:36 real creamy. Now, you can make your own pie crust; 07:40 okay, bake the pie crust first. Okay, and then 07:44 you can pour this in, oh fun, and you have a 07:47 carrot pie. Yeah, like a sweet potato pie 07:50 or any, just like sweet potato. 07:51 You can do sweet potatoes the same way, 07:53 yes and blends the flavors better. 07:56 And then you can stick in the oven for few minutes 08:00 and let it get kind of brown, right, well, 08:02 would you bake it kind a like you would pumpkin 08:03 pie or you do wanna like toothpick to come out 08:06 clean and all that type of stuff you don't worry 08:07 about that. You don't worry about because it gets 08:10 firm enough to cut, that's okay neat. 08:13 Yeah, now when you make it as a Soufflé, 08:15 like we are doing it now, right, we just poured in a 08:17 dish stick it in the oven let it brown just a 08:20 little bit nice. Then it gets just that little oh that 08:23 sounds good, yes, yeah I want to eat. 08:24 Okay, let's go to our next recipe for a holiday meal, 08:28 how's that you wanna read the recipe for us. 08:30 This is our Barbeque Sauce, you will need. 08:34 1-6 oz. can tomato paste. 1-15 oz. can tomato sauce 08:40 1/4 c. lemon juice 1/4 c. apple juice 08:45 ½ c. pure honey 1 onion cut in rings 08:50 2 tbsp. unfermented soy sauce 08:55 1 tsp. garlic powder 1 tsp. sea salt 09:00 And a Pinch of African Bird cayenne pepper. 09:03 I like this MarVella because Barbeque Sauce is kind 09:08 a hard to find, yes it is, good Barbeques. 09:10 It is everything in the store has stuff, may be 09:12 you wouldn't want there or something, 09:14 right it's like vinegar, lots of sugar, yes, yes, 09:17 absolutely mustered right, right, has different. 09:20 So, this is good thing black pepper, yeah, okay. 09:25 So, how did you come up with this recipe? 09:27 The Holy Spirit just tell me what to do, 09:29 Praise God seriously just, yeah, trying different 09:31 things, tasting it, tasting and trying them on 09:35 the children. Yes, they tell you whether it's good 09:38 or not, absolutely, that's right. 09:40 So, they are my testers, good credits, 09:42 yeah absolutely, they are honest, absolutely, 09:44 excellent and honest. That's right, alright 09:48 what do we need to do? We're going to take our 09:50 pot and pour in our tomato sauce alright 10:01 and this will help the onions to cook, yes, yes, 10:08 we don't put any water in this, yep. Okay, okay 10:10 the less water you put in the food the more flavorful 10:14 it is. Okay, okay and you want the, 10:16 the onions in rings like that yes, okay good, 10:20 yes it looks good on your food oh! Yeah, that's right 10:23 and it's tasty and then we add our tomato paste 10:28 more tomato flavor. Yes, and tomato's are really 10:32 good for you too, absolutely, and this 10:33 is really tasty and it's get up thick sauce, yes, 10:39 so therefore we don't have to add any flour 10:41 or any other thickening agent no cornstarch, 10:44 to make it, I would like that, right, very good. 10:45 So, we are, we will stir this yeah and put it 10:52 on the high, alright, so it can come to a boil, 10:56 yes. Now, we're, we want this sweet sour taste. 11:03 And so we have lemon juice, yeah, that gives 11:07 you a sour. and apple juice. Oh! Very good 11:09 I wouldn't have thought using an apple juice 11:11 I like that. I was gonna put some pineapple 11:13 juice in it but it makes it little bit too tart, yes. 11:16 The lemon juice is just enough tart and the 11:19 apple juice kind a gives it a mildness, that's right, 11:22 alright. It kind of balances, yes, 11:24 normally would you wait till boils to add that 11:26 or not. You can add everything together, 11:27 yes, okay we can add this and it gives it a 11:30 little bit more liquid, yeah, 11:32 so that can boil I will like that. 11:33 Oh! Yeah and once this begins to boil you will 11:38 see that the tomato start popping up, yes. 11:44 Okay, yeah we burn this up a little bit, apple juice, 11:49 yeah, then our sweetener, alright now 11:54 we're using a honey here right. Yes. 11:57 You can use honey or you can use maple or 11:59 you can do half and half. Oh! That's a good idea 12:02 and it gives a different flavor. 12:04 The maple flavor is so good, I like maple flavor 12:08 it's really good oh, yeah, I like that. 12:11 I have a former student, yeah, who went to job 12:13 core okay in Vermont. And he has friends at 12:17 there and they are gonna send me some maple syrup. 12:21 Authentic, that's right, yeah, I love maple syrup 12:25 from New England, that's our soy sauce, 12:27 good that's our unfermented soy sauce, 12:29 you can get yeah good. A little sea salt, good, 12:36 then we have an garlic and our kick, 12:40 yeah our kick that's a little bit of cayenne and 12:43 now tell me what is this African Bird Cayenne, 12:44 what is that African Bird mean? That is a type 12:47 of cayenne pepper, okay, and it is excellent for 12:51 so many different things, alright, 12:54 as a matter of fact. I had a friend who had cold feet. 12:59 It was a problem, just cold feet, cold feet right, 13:00 right and so I tell her to take some cayenne 13:04 put it in a basin with some hot water and soak 13:07 her feet, yeah, she soaked her feet in that 13:10 cayenne and for two weeks she had hot feet. 13:17 She seriously had hot feet, oh it's, but 13:20 it solved the problem and I told it was poor 13:23 circulation, circulation issue that's what 13:25 I was thinking about so the cayenne does get 13:29 the circulation does. Improves fast circulation 13:30 going yeah, that's amazing, you can even sprinkle 13:33 some in your socks on a cold day, 13:36 it kind a keep them warm and you may have it 13:37 in gloves, yeah, yeah, but you don't want hot hands, 13:42 hot eye yeah that's just you have to be careful 13:44 with it, right, right, well that's good to know 13:48 that cayenne is good, but yeah we have to also 13:50 watch and be careful with it too. 13:52 That's right, that's right, yeah, alright let's look at, 13:54 what's going on with our pot? It's all finished yes, 13:58 now we would have to simmer once you've come 14:00 to the boil then you would wanna simmer for that, 14:02 then you wanna simmered until your onions 14:04 are nice, I can see that, you see that and 14:07 it doesn't take long, yes. So, the flavors 14:09 are blended pretty well and now you can use 14:12 this on anything your sandwiches, 14:14 you can even use this as a dressing for your salads 14:18 once it cooked, it's a good idea I would like that 14:20 MarVella, yeah, very good. And you can use it 14:22 on your loaf, yeah, on entrée, your burgers, 14:27 as a sloppy gel sauce, and we are using it 14:31 on cabbage rolls, cabbage rolls. 14:33 Yes, let's read our recipe for those 14:35 cabbage rolls. For them you need. 14:38 Steamed cabbage leaves 14:41 2 c. natural barbecue sauce that we just made 14:43 1 c. scrambled tofu 1 c. cooked brown rice 14:48 that is seasoned 14:51 Well, I'm excited to learn how to make cabbage 14:52 rolls MarVella. I've never made them, really, 14:54 so yeah my sister makes them a lot better. 14:56 But I've never made them, so I'm really excited 14:58 about these; they are easy, yeah okay good. 15:01 What do we do here? It looks easy yes it is. 15:03 This is scrambled tofu, yes, or you can use any type 15:07 of vegetarian entree just scramble it up, okay, okay. 15:10 Either one of them and this is just brown rice basmati. 15:14 Yes, that's my favorite kind of brown rice 15:16 and the big you know yeah and sticking in the freezer 15:20 yeah I love that. So, just put about half of that 15:22 and half of that. Half, okay a nice little starch, 15:26 yeah very nice, it gives a little bit of color and 15:29 flavor and the rice was cooked and seasoned. 15:31 Now, what do you do to season your rice? I 15:33 just put a little sea salt or little soy sauce in it, 15:37 oh okay so pretty easy then. 15:39 Yeah, nothing real complicated right, right, 15:42 very nice oh! doesn't it look good, 15:44 we just mix it a little bit, yeah, 15:47 and then we're gonna get a leaf here, 15:49 now you've already steamed these, 15:50 yes these are lightly steamed, okay, 15:53 and you can put on them anyway you would like, 15:56 okay, just enough to get in there, real firm, alright. 16:03 So, you can fold the leaves then you just roll it up, 16:04 just rolled it up and that's all there is to it. 16:06 That's all there is to it, and then we just stick 16:09 a toothpick in there, nice, in order to, very nice, 16:12 keep it together, yeah that's pretty easy, 16:14 pretty easy, I like that anybody can make these. 16:17 The children can make this, yeah, 16:20 well I have to try them and with the sauce 16:22 on it it's a good way to get them to eat cabbage 16:26 for those they do not like cabbage, 16:28 good way to sneak your vegetables in, absolutely. 16:30 You have to be creative, yeah, that's right 16:33 can I try one, surely, you need to get your good 16:37 one here. If we had a bad one then I can do, 16:40 my, my messy thing on that right. 16:42 Okay, now, yeah just whatever you like just as 16:49 long as you can get, get it rolled. 16:53 And just tug the edges and there you go, 16:57 perhaps but it broke that's okay, 17:00 that's okay because once our sauce gets on there. 17:03 You won't see if the leaf breaks, 17:05 you must see if the leaf breaks, 17:06 there okay and so very nice. See how simple that 17:10 is, it is I like that. You are doing the other one, 17:12 I will put it out on that end there, this end, 17:14 this end, it doesn't matter, okay, you just, 17:17 as long as you can get it to roll. 17:22 And so you could, this is a nice little entrée 17:26 slash vegetable. Oh! Yeah, perfect so a nice salad 17:29 with this oh yeah very nice, and maybe some 17:33 stained or carrot Soufflé, yeah there you go, 17:38 baked sweet potato with some greens, that's right, 17:41 a nice meal, it's a good holiday meal absolutely, 17:44 absolutely, I like that. Now, let's try our barbeque 17:46 sauce here, okay. Now, we would fill this, right, 17:49 tray and then you just put some sauce on top, 17:52 how much, of the rolls just cover though, oh cover. 17:57 Oh like this yes and settle there yeah and see this 18:00 will be filled with rolls, right, 18:05 and so it would totally fill and see there your onions 18:08 there nice onions, yes, I see that. 18:11 That's really good and once that bakes into then 18:13 the cabbage tastes on a different flavor, 18:15 yeah does it takes on the flavor of the barbeque, 18:17 absolutely, and I would think the rice would 18:18 too in the tofu for that, right yeah. Now, 18:21 how long do you bake it for, you bake this for about 18:24 20 minutes, when you see it bubbling the sauce 18:26 bubbling then you know, then you know that the 18:28 flavors are being baked in and you know get 18:31 a little bit toasty you will take it out because 18:34 everything is already cooked yeah. 18:35 You just kind a wanted to blend the flavors at 350, 18:39 generally 350 to 400 okay, okay that's your 18:43 favorite 350 to 400, to 400. Yeah, you don't 18:46 want it to bake so that it burns right yeah 18:50 you're gonna be careful with that yeah, yeah. 18:51 Okay, and then when they come out when you 18:53 serve them, did they fall apart or in the baking 18:55 process they hold together better. 18:56 No, they stick together pretty much, 18:58 they stick together pretty much yes they do 18:59 you just keep them out one at a time or two 19:01 at a time however you wanna do it and they are 19:03 really delicious oh yeah that's sounds good yummy. 19:05 Now, we're gonna make a style dressing next to 19:08 go with this. Let's read our recipe. 19:10 You wanna read that for us, this is a 19:12 Thousand Island Style Dressing, it calls for. 19:16 1 tsp. sea salt 1 c. raw cashews rinsed 19:20 1 c. soy milk 1/4 c. lemon juice, 19:24 1/8 c. honey 1 tbsp. unfermented soy sauce 19:31 also you will need 4 oz. pimentos 19:34 1 tbsp. chopped onion and 2 garlic cloves 19:40 I would like to have a recipe for dressing same 19:42 thing as Barbeque Sauce, right, 19:44 you know it seems like something just behind 19:45 a bottle but it's nice to have an alternative, 19:46 it is, yeah very nice, the one today that 19:50 we are going to demonstrate is the 19:53 Thousand Island Style, yeah. 19:55 So, it has some of the same characteristics like 20:00 the color. Okay, yeah but it's really healthy 20:04 we have some brown cashews, yes, 20:07 okay already ground beans and we have some 20:11 soy milk, yeah. And for our color nice pimentos, 20:14 yeah very nice, okay, and the rest is the sweetened 20:18 sour taste, right, the fresh garlic and onions, yes. 20:22 And they really adds flavor, actually pop, 20:24 yes, it makes it, yeah and one thing about using 20:26 the milk it gives it a more whole some flavor, 20:31 okay, and it's not as watered down as when 20:34 you use the water. Oh! Yeah, 20:36 that makes a lot of sense because the milk would 20:38 have a flavor in itself, yes, that's right. 20:40 And that's why most of my salad dressings 20:42 I don't put water in it, okay, I just use different 20:44 juices of soy milk, yeah I like that. 20:46 Yeah, I don't use a water lot and I just start with 20:48 this amount. Start with the liquids there, okay, 20:53 and your lemon juice this is freshly squeezed lemon 20:55 juice very nice, use your honey okay. 20:59 I will take your little spoon there, yes, thanks 21:01 there we go, okay, and then our soy sauce, good. 21:09 And you can put your, this is the cashews 21:15 that are grounded. Cashews good, your pimentos, 21:19 oh yeah I like the color and the flavor of them, 21:22 right and then sea salt, good, our fresh garlic 21:26 yeah and onions, oh! Yeah, it's so much more 21:29 flavorful then your, your dry powders, yes, that 21:33 makes a big difference I really think so, alright, 21:36 alright. We're gonna wiz again. 21:48 It has the color, yes it does, do you know that? 21:51 Oh! Yeah, very nice now and creamy, 21:56 yeah I like that, I like that, the cashews give it 21:59 the thickness, yeah. Now, as it sits it will get 22:01 thicker, nice, so it will be more like a dressing 22:04 then the water. So, you would wait a little bit, 22:07 you would wait a little bit before you serve it, 22:08 good okay. Let's read our last recipe which 22:11 is our salad, we're gonna put our salad dressing 22:12 on here. For the Spring Mix Salad, you will need. 22:16 1 lb. spring mix, 1 tomato that's cut in wedges 22:21 1 carrot, shredded and ½ red onion, cut in rings 22:28 I love that salad, anything with salad, I do too, 22:30 any kind of vegetables, yes, and we have our 22:32 good dressings to put on it too, you will make, 22:35 that's right, that's right. Alright, 22:37 what do we are we doing here? 22:38 This is our spring mix and you notice it, 22:41 it has different color types of greens, I see there, 22:44 and they are so tasty and they are tender, yes. 22:46 And so many people met had never tried this type 22:49 of salad greens. They generally get the iceberg 22:52 yes but this has lots of iron. Oh! Yeah, that's right, 22:56 filled with nutrients that's right oh! yeah, 22:58 okay so why don't you toss this? After we add 23:01 our ingredients, alright, we are adding the carrots, 23:04 carrots and my favorite onions. Yes, red onions, 23:11 yes, very nice you want them all just a few, 23:14 yeah it's so good, that's good okay. 23:17 And for small salads if you don't want the veggies 23:19 you can use the small of pieces, yeah, 23:21 do you want to toss them in, yes. 23:23 Toss that there we go, good, right vegetable 23:30 basket upset. Then we're gonna stick it in here 23:32 yes, nice healthy serving, yeah, also topped 23:37 with on the salad, olives would be great, oh! 23:41 Yeah, that would be very good I like that, 23:43 let's put the onion on top, yes put some onion 23:45 make sure the colors can be clearly seeing right. 23:49 Because people eat with their eyes, oh! 23:53 Yeah, so if it looks appetizing that's right then 23:56 it's more inviting that's right, absolutely, 23:58 okay and we got our dressing too. 24:00 Have our dressing this is our homemade oh! 24:02 Yeah Thousand Island Style, that's right 24:05 and I could see its set up a little bit yeah. 24:08 You notice that is kind of little bit thicker, 24:10 yeah it has, yeah it's thick and oooph, 24:12 very nice also you can have a cashew dressing 24:16 without the pimentos, okay it's a same principle, 24:18 the same principle, yeah very nice and put little 24:21 wide in this centre. Oh! Yeah, isn't that cute? 24:24 Yes, it doesn't look great yeah and salad dressing 24:27 makes such a difference on a salad. It does, 24:28 mix the taste so much better it does. 24:30 I've really think so yes, especially when you make 24:32 in the transition right from eating all the loaded 24:36 down salads with other type of dressings, 24:38 right, right, it gives you an option, 24:39 it does yeah good, good. Well, in just a moment 24:42 friends we will be back to show you all the 24:44 final products, all the holiday dishes that 24:46 we made here today. 24:50 We hope you've enjoyed cooking with MarVella, 24:52 now let's take a moment to reveal 24:53 our Holiday Meal Recipes. For the Carrot Soufflé 24:57 1 lbs. fresh carrots 2 c. coconut milk 25:01 1/3 - ½ c. pure honey or maple syrup 25:06 2 tsp. vanilla extract 1 tsp. sea salt 25:09 1 tsp. coriander powder 25:12 For the Barbeque Sauce, you will need. 25:14 1-6 oz. can tomato paste. 1-15 oz. can tomato sauce 25:20 1/4 c. lemon juice 1/4 c. apple juice 25:23 ½ c. pure honey 1 onion 2 tbsp. 25:27 unfermented soy sauce 1 tsp. garlic powder 25:31 1 tsp. sea salt and a Pinch of African Bird 25:35 cayenne pepper. For the Cabbage Rolls, 25:38 you will need. Steamed cabbage leaves 25:41 2c. natural barbecue sauce 1 c. scrambled tofu 25:46 1 c. cooked brown rice. For the 25:49 Thousand Island Style Dressing, you will need. 25:52 1 tsp. sea salt 1 c. raw cashews 25:56 1 c. soy milk 1/4 c. lemon juice 25:59 1/8 c. honey 1 tbsp. unfermented soy sauce 26:04 4 oz. pimentos 1 tbsp. chopped onion, 2 garlic 26:09 cloves For the Spring Mix Salad you will need 26:13 1 lb. spring mix 1 tomato 26:17 1 shredded carrot ½ red onion 26:20 If you would like more information on how 26:23 to contact MarVella or if you would like to receive 26:26 today's recipes, please write to 3ABN PO BOX 220, 26:31 West Frankfort, IL 62896 or you may call us at 26:36 (800) 752-3226. Now, let's take a look 26:42 at our recipes with MarVella. 26:50 Welcome back friends, we're here with all this 26:52 food fit for a holiday, yes, yeah. Let's look 26:57 at what we've made today it looks really good, 27:01 we started with our Carrot soufflé, yes, 27:02 beta-carotene, luscious, yeah it looks really good, 27:08 yes it is, it's all baked yeah then we went 27:10 to our Barbeque sauce right, 27:12 yes we made Barbeque Sauce, with those onions 27:14 in there, yes. That sounds really good and 27:19 then we put the Barbeque Sauce on our cabbage 27:20 rolls, yes. That looks good, it is delicious, 27:24 yes and it has such a good entree that's perfect 27:27 and that our salad dressing our 27:28 Thousand Island Style Dressing top it off, yeah, 27:31 and that's right on our salad there, 27:33 right yeah our Spring Mix Salad, yeah, 27:36 all that's good it's like a complete meal, it is a meal, 27:38 yes and you have the Barbeque for the Holiday, 27:41 you have your sweet dish and you have your salad 27:44 that's right and it's all awesome, that's right, 27:46 and it's quick, that's right yeah. 27:48 Thank you for coming today, we had a really1 tbsp. 27:50 good time, it was fun. Well, we hope friends 27:53 that you will get in touch with us and get these 27:55 recipes for yourself trying for your families, yes. 27:58 Making for your friends and just 27:59 enjoy them and be healthy. |
Revised 2014-12-17