If it's a cold day,
what do you want when you
00:00:01.98\00:00:02.95
get home from
work, I know what I want.
00:00:02.96\00:00:04.57
A nice steaming bowl
of yummy soup. Today,
00:00:04.60\00:00:08.68
we're gonna show you how
to make the Soup and fixings
00:00:08.71\00:00:10.91
without any meat or any
eggs or any dairy, standby.
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Hello friends, I
wanna welcome you to another
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program of Let's Cook
Together, I'm your host
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Jill Morikone and we
have an exciting program
00:00:51.97\00:00:54.00
planned for you today.
You can see I got my nice
00:00:54.03\00:00:55.89
warm thick winter
sweater on here, because we're
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gonna have nice
cold weather dishes, our
00:00:58.21\00:01:00.57
Soup and Fixings. But
first I wanna introduce you
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to our special guest,
her name is MarVella Burton.
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Welcome, MarVella, we're
so glad to have you here.
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Thank you Jill, now
you come from Alabama, yes,
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New Market, yeah, tell
me a little bit about your
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ministry Marvelous
Lifestyle ministry. Well,
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one of the phases of our
ministry is teaching health
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right there on the sight,
okay and so people come in,
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some stay three
days, some may stay a week.
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To try to get into
the lifestyle changes,
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oh that's neat. And
so we have classes there
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and then we teach
them how to exercise, we go
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with them. Oh that's
nice, just kind of walk them
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through a day, yeah,
what a normal day would be
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like if you were eating
healthy and exercising and
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doing your devotion, right,
morning and evening, right.
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And it's an good experience.
Right, like a day with
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God, yes, yeah now your
exercise, do you do mainly
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walking or, yes
walking, some of the people are
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extremely overweight. So
you don't put too much undo
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stress on the good old
ticker there until they
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can get build up some
endurance yes, right, okay.
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But mainly to just get
them started on some type of
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exercise problem and
walking is the simplest
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thing that everybody can
do. That's right, you know
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you can start slow, yes
you know if they can do like
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you start slow and then
you can go faster and walk
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further distances
right, so that's a good thing.
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Yeah, now you do, you
teach them how to cook too
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as far as cooking classes
and stuff, oh! Definitely
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as a matter of fact I
instruct and they do the
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cooking hands on. Oh!
Fun I like that, so then
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they get, to get in the
kitchen and get there to
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work there with you.
And it's better other than
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me doing all the
cooking and then they're just
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watching, but once
they see how easy it is then
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practically they can do
that back home, absolutely,
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absolutely that's
right. Oh! that's wonderful,
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that's a neat ministry,
you've had it many years
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or, oh! Yeah, over 25,
25 years you've had people
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come in there and
that's wonderful and you have a
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school there as well.
Absolutely, a great school,
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great school, okay there
on the campus, you call it
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campus. Right there on
the campus, and I live on the
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campus, my mother lives
on the campus, she is the
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owner and director and
she's the one that began
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the school. Okay, and
so she and my dad added
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the medical missionary
part and we all as a family
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work together. Isn't
that wonderful? I like that
00:03:03.85\00:03:05.36
family, you got a
wonderful mother. Yes, her mom
00:03:05.39\00:03:07.01
came with her when she
came to tape these programs
00:03:07.04\00:03:09.56
and she is a wonderful
person. Yeah that's neat,
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now we're doing Soup and
Fixings, Soups and Fixings,
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good we're going to
begin with our soup good,
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let's read our recipe
therefore our Broccoli
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Soup. For the Cream of
Broccoli Soup, you need.
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4 cups of soy milk
2 c. chopped broccoli
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1 cup of water 1
celery stalk. that's diced
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1/4 tsp. thyme 1/4
c. unfermented soy sauce
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or sea salt to taste.
You also need 1/4 c. whole
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wheat flour pinch of
African Bird cayenne pepper.
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Alright, that's nice and
easy, yes it is, I like that
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and to me cream of broccoli
soup is such a, you know
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cold weather dish. It
is, nice and warm and yeah.
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Okay, you already got
something going on soup,
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already have
something going on, I've got my
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flour and water and
milk already boiling okay.
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Alright, and so we're
gonna dump our vegetables
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and seasoning in
there. And first of all we're
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putting in our broccoli,
our broccoli. Good, now
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you don't use the stalks
per say, it's just mainly
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the florets, is that
right. No, it's stalks too,
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you just cut them up
small so that they're cooked
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at the same time yes, as
the, yes, florets . Yeah,
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okay alright and our
wonderful celery yes.
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Celery has such a nice
flavor, yes it does and
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you can make the cream
of celery soup the same way.
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That sounds very
good, cream of potato soup.
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Oh! Yeah, as long as
you have the base, yeah and
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that's what you wanna
get the base is the milk and
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the seasonings. Right,
and the water and the flour,
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that was our thickening
agent, the flour that helps
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it to thicken, right
and okay, okay good. So, we
00:04:47.25\00:04:49.89
can put in our salt, our
soy sauce this always adds
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a nice flavor. Yes,
you get a tad of color,
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unfermented soy
sauce there yes good yeah.
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Alright, then our thyme
and then our African Bird
00:05:00.51\00:05:05.24
cayenne pepper, yeah
now what in the world
00:05:05.27\00:05:07.25
African Bird cayenne
pepper. It's a medicinal
00:05:07.28\00:05:10.34
pepper, okay that's used
for so many different things.
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It increases the circulation
and it also keeps you
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warm, so we're talking
about a nice hot bowl of
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soup yeah. It's not only
hot heat-wise but it warm
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your inners, it does
and it really keeps you warm
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when you go out in the
weather, yeah that's right.
00:05:27.71\00:05:29.82
It's good for your
heart, okay, high blood pressure
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okay. So, we're eating
soup but the soup it's not
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only good for us but the
soup is, it's helping us.
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You know with the high
blood pressure, with the
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other issues we have
yeah that's good, now how long
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do we cook this for. Do
we bring it to boil again or,
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you bring that to a
boil and cook it until it
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thickens, okay and you
can see that the broccoli
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and the stems, the
florets and stems will get a bit
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soft okay once it gets
to a creamy type texture
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then it's ready. Good,
if you want to it thinner,
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you add a little bit
more liquid okay and of course
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you know you would adjust
your seasonings accordingly
00:06:05.05\00:06:07.50
right how thick does
it normally get as far as
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when you do it. How thick
you will like it real thick,
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like when you, I don't
like that, like gravy, yeah
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simmer to a gravy type.
Where it's creamy, but not
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so thick that you
have to cut it with a fork,
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you know what I'm
saying? That's not soup,
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that's not soup, but
I don't like thin right,
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watering it down, soup
when it's supposed to be
00:06:27.60\00:06:28.57
creamy that's right.
Now, if were to put the
00:06:28.60\00:06:31.01
potatoes in it, you
would cook it longer to make
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sure they cook, became
tender. Well, you would
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put the potatoes in
first, thank you, and you would
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dice them very small
and it won't take them long,
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okay, okay if they're
cooked in smaller pieces.
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Okay good and then you
would add the flour later
00:06:42.47\00:06:44.29
absolutely, you can also
and you see this is boiling
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out, so we're gonna
turn this down a little bit.
00:06:47.38\00:06:49.17
You can also dice up
carrots, okay yeah that's
00:06:49.20\00:06:52.38
a good idea yeah okay
and so you can vary this
00:06:52.41\00:06:55.38
recipe as long as you
have the basic base yeah.
00:06:55.41\00:06:59.05
And all we need is the
base, that's all you need
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and so you have
different soups. Right, you can
00:07:00.83\00:07:03.56
put them in a thermos
and you can take them to
00:07:03.59\00:07:05.88
work with you, so
that you have a good meal,
00:07:05.91\00:07:08.54
you can cook it the
evening before and then just
00:07:08.57\00:07:10.99
pack it for lunch, yeah
that's perfect or heat it up
00:07:11.02\00:07:13.89
when you get home or
something if you need it,
00:07:13.92\00:07:15.48
yeah, very nice, good.
Now, we're doing some fixings
00:07:15.51\00:07:17.87
to go with our soup
yes, yeah you wanna read our
00:07:17.90\00:07:20.30
next recipe. Our next
recipe is the Tofu Salad.
00:07:20.33\00:07:23.37
1 lb. firm tofu 1 c.
plain ripe olives, chopped
00:07:23.40\00:07:28.13
½ of bell pepper
red, ½ green bell pepper,
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and you will dice both of
those 1/4 cup of unfermented
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soy sauce 1 small sweet
onion or ½ red onion, diced.
00:07:37.70\00:07:42.90
You will ned also 2
tbsp. nutritional yeast flakes
00:07:43.33\00:07:47.60
1 tbsp. of thyme
½ tsp. garlic powder
00:07:48.00\00:07:52.06
½ tsp. onion powder A
pinch of African Cayenne pepper
00:07:52.52\00:07:57.85
This is nice MarVella,
because this is such a nice
00:07:59.98\00:08:02.07
like side dish to go
with your soup or something,
00:08:02.87\00:08:04.69
it is, I like that yeah
and you can use it to make
00:08:04.72\00:08:07.34
sandwiches. Yes, you
can have soup and sandwiches
00:08:07.37\00:08:10.14
right. I like that
yeah, okay we already have our
00:08:10.17\00:08:13.48
Tofu here. We're
gonna mash the tofu alright,
00:08:13.51\00:08:17.69
now this is just your
water pack type you can buy
00:08:18.15\00:08:20.53
in the stores or something
right okay and it's the
00:08:20.56\00:08:22.78
firm, alright you get
the firm or you can use the
00:08:22.81\00:08:25.99
extra firm. But this
is not going to be cooked,
00:08:26.02\00:08:29.87
alright, it's like an
egg salad sandwich, I was
00:08:30.13\00:08:33.57
thinking that, it's
almost like an egg salad
00:08:33.60\00:08:35.16
sandwich yeah, I
love egg salad sandwich.
00:08:35.19\00:08:36.85
Tofu egg salad
sandwich, and with the different
00:08:36.88\00:08:40.05
colors we're going to
add, yes, we'd really make
00:08:40.08\00:08:42.35
it nice, yeah,
that's right okay oh! Yeah,
00:08:42.38\00:08:45.72
and with the way that I'm
doing this you really won't
00:08:45.75\00:08:49.15
need any salad dressing
in here, okay you're gonna
00:08:49.18\00:08:53.59
mash it, there is some
water already, there is in
00:08:53.62\00:08:56.28
the tofu, in the tofu,
right, right. So what you
00:08:56.31\00:08:59.16
really gonna do is just
blend your flavors in here
00:08:59.19\00:09:01.91
and add your fresh
veggies yeah and when you mash
00:09:01.94\00:09:05.32
it enough that liquid
starts to come out, it does.
00:09:05.35\00:09:07.66
Yes, right, okay good,
so we're gonna put some
00:09:07.69\00:09:10.12
peppers in here, very
nice. Those are red bell
00:09:10.15\00:09:14.32
peppers, oh! Yeah,
yeah, it's enough for some
00:09:14.35\00:09:18.37
color and the flavor is
good, yeah. That's right,
00:09:18.40\00:09:21.66
I like the red almost
better than the green, yeah
00:09:22.65\00:09:24.72
the flavor, the
color, I don't know but yeah.
00:09:24.75\00:09:26.96
And some olives, good,
chop the olives, those are
00:09:26.99\00:09:30.29
chopped yeah, chopped,
good and we want to put
00:09:30.32\00:09:32.22
in our. Now, those are
green olives you use, yes,
00:09:32.25\00:09:34.36
you use black as well,
as long they're the ripe
00:09:34.39\00:09:36.86
black olives, okay how
can you tell what's a ripe
00:09:37.20\00:09:39.46
black olive and what's
not? It will generally say
00:09:39.49\00:09:41.05
all there and then
read the ingredients to make
00:09:41.08\00:09:42.82
sure they haven't added
the food color, coloring,
00:09:42.85\00:09:45.50
okay, okay. So that
will give you hint, yeah
00:09:45.53\00:09:48.63
and they have a
different taste when you eat the
00:09:48.66\00:09:50.51
ones that had that
added chemical to it, I agree,
00:09:50.54\00:09:53.81
yeah. We put our onions
in here, boy, it's looks
00:09:53.84\00:09:57.08
good, it's so colorful, I
like that, all the colors.
00:09:57.11\00:09:59.56
That's nutritional
yeast flakes, alright and that
00:09:59.95\00:10:01.96
gives it kind of a cheesy
flavor, yeah, that's right.
00:10:01.99\00:10:04.55
Onion and garlic powder,
good, now we're using the
00:10:04.58\00:10:11.29
powder instead of the,
we have the onion, but we
00:10:11.32\00:10:15.08
didn't put any garlic
in it per say, right, okay,
00:10:15.11\00:10:16.96
good. And then a kick
of cayenne, yes now this is
00:10:16.99\00:10:20.61
our same African Bird
cayenne we used in the
00:10:20.64\00:10:22.29
last one, right? Right.
Now we might want to mash
00:10:22.32\00:10:25.84
this really well, you
wanna stir it up, as you can
00:10:25.87\00:10:29.07
see it's beginning to
come together. I can see that,
00:10:29.10\00:10:31.60
oh yeah now the African
Bird cayenne you can buy
00:10:31.63\00:10:34.68
in the grocery store,
just local. Generally you have
00:10:34.71\00:10:37.06
to get that in the
health food store, okay that's
00:10:37.09\00:10:38.87
more of a specialty,
right, it is, alright.
00:10:38.90\00:10:40.78
It is a specialty, okay
but it will last you quite
00:10:40.81\00:10:43.86
a while? 'Cause
you're not using much just a
00:10:43.89\00:10:45.78
little bit, you're not
using much, right. But you
00:10:45.81\00:10:47.02
can also use it for
medicinal purposes too,
00:10:47.05\00:10:49.33
right okay. So, it's
handy to have around,
00:10:49.36\00:10:51.31
also it's good, I got a
cut one time yeah and I just
00:10:51.34\00:10:54.85
a little cayenne in
that cut. It stopped the
00:10:54.88\00:10:57.27
bleeding instantly, I
would think it would sting like,
00:10:57.30\00:10:58.82
it did, it was stinging
for probably a few seconds.
00:10:58.85\00:11:04.03
But, that went away, it
went away, that's pretty
00:11:04.33\00:11:06.26
nice and the sore was
not, that evening it was not
00:11:06.29\00:11:10.07
sore. Okay, so afterward
it wasn't, it didn't hurt.
00:11:10.10\00:11:13.39
Normally if you cut
yourself you know what
00:11:13.81\00:11:15.37
I'm saying. It hurts for
a while but it didn't hurt
00:11:15.40\00:11:17.31
at all. That's right,
that's a good thing, yes it is,
00:11:17.34\00:11:19.71
yeah I like that. Good,
alright, now you see our
00:11:19.74\00:11:24.06
salad, yeah does it not
look like a salad, it does.
00:11:24.09\00:11:26.78
It looks like it has
some mayo in it already
00:11:26.81\00:11:29.48
doesn't it. It does, you
know that, a lot of liquids
00:11:29.51\00:11:31.17
come out of the tofu I
can see that, and it is so
00:11:31.20\00:11:33.27
delicious yeah you can
put this in a bun. Yeah,
00:11:33.30\00:11:36.93
like a sub bun, make a
salad, you could put it
00:11:36.96\00:11:39.45
on lettuce and have it
as a side salad. Yes, okay
00:11:39.48\00:11:43.61
you can make
little finger sandwiches.
00:11:43.64\00:11:45.68
It sounds good, I
like that idea, right yeah,
00:11:45.71\00:11:48.35
it's just good, you
can eat it like it's a dip
00:11:48.38\00:11:50.19
almost for chips or
something like that too.
00:11:50.22\00:11:51.88
Absolutely, like a,
yeah that's nice, right,
00:11:51.91\00:11:53.84
very nice. Now, you fix
all these type of foods,
00:11:53.87\00:11:56.72
when the people or
the guests come to your
00:11:56.75\00:11:58.76
home place, your lifestyle
place. Yeah, that's neat
00:11:58.79\00:12:02.00
then they get in the
kitchen and get to do it.
00:12:02.03\00:12:03.30
They do it, yeah oh and
they like it, because it's
00:12:03.33\00:12:06.54
quick and simple and
tasty, tasty, and marvelous.
00:12:06.57\00:12:10.83
That's right, yeah I
know I love your name
00:12:11.27\00:12:14.20
Marvelous Lifestyle,
yes and that's wonderful
00:12:14.23\00:12:16.44
you know. And it is
indeed that God has given us a
00:12:16.47\00:12:19.04
wonderful message
that's right, that's right
00:12:19.07\00:12:21.47
and it is indeed great,
yeah to be able share it.
00:12:21.50\00:12:23.82
Yeah, now let's make
some more fixings; you wanna
00:12:23.85\00:12:26.98
read our next recipe,
okay. They're Southern Fries.
00:12:27.01\00:12:31.00
4 large white potatoes,
sea salt And for the Batter.
00:12:31.48\00:12:36.21
We'll need. 1 c. sesame
seeds 1 c. sunflower seeds
00:12:36.62\00:12:41.34
½ c. nutritional yeast
flakes 1 tbsp. garlic powder
00:12:41.37\00:12:45.67
1 tbsp. onion
powder 1½ tsp. sea salt
00:12:46.06\00:12:50.89
We're making Southern
Fries here, instead of
00:12:52.87\00:12:54.69
going to McDonald's or
anything like that, you can
00:12:54.72\00:12:56.84
just make your fries.
Make your own, I like that
00:12:56.87\00:12:59.66
and you already cut
some potatoes for us.
00:12:59.69\00:13:01.62
We cut a few wedges,
okay and we're gonna let
00:13:01.65\00:13:05.16
you batter them. Okay
simple, okay first we do
00:13:05.19\00:13:07.89
the salt, just sprinkle
a little sea salt on them.
00:13:07.92\00:13:10.15
Oh! There we go and
I've got my skillet over here
00:13:10.18\00:13:13.31
heating and this is
our batter, what we did,
00:13:13.34\00:13:16.65
we took the sunflower
seeds, the sesame seeds,
00:13:16.68\00:13:18.90
all the seasonings,
okay. Put them in a blender
00:13:18.93\00:13:22.38
and just ground them
until they're refined and
00:13:22.65\00:13:24.84
we stick to potatoes
then, yeah that's important,
00:13:24.87\00:13:27.14
absolutely, okay. So, you
just put a little of that,
00:13:27.17\00:13:30.77
I wash my hands, and
just spread that over and just
00:13:30.80\00:13:35.32
put your potatoes and
then put some on top and
00:13:35.35\00:13:37.09
just make sure you
just cover them with that
00:13:37.12\00:13:40.59
batter, here we go,
just mash them, we have those
00:13:40.62\00:13:47.90
stiffness, it smells
good, I can really smell the
00:13:47.93\00:13:49.57
sesame, yeah. Yeah,
very nice, oh! It's so nutty,
00:13:49.60\00:13:53.72
yeah that's right and
just kind of make them,
00:13:54.14\00:13:57.88
press them together,
there you go. There we go,
00:13:57.91\00:14:01.23
okay that's good you just
want a little bit on there.
00:14:02.21\00:14:04.97
You see that, it's
okay, and then and we're gonna
00:14:05.80\00:14:09.22
put them and let me
do some more over here.
00:14:09.25\00:14:10.83
Very nice, right here in
our skillet, boy they look
00:14:11.78\00:14:15.37
good, oops sorry,
make sure your skillet is.
00:14:15.40\00:14:21.45
it's very good. You can
also bake these in the oven,
00:14:21.48\00:14:23.64
yes alright 350, 400.
About 450, 450 yeah, okay,
00:14:23.67\00:14:29.61
everybody doesn't
have a skillet like this,
00:14:29.64\00:14:31.21
it's really handy,
it's big skillet MarVella,
00:14:31.24\00:14:34.11
I like that and you
can put your fries in here,
00:14:34.14\00:14:37.52
your burgers on this
side, yeah there we go,
00:14:37.55\00:14:40.73
that's perfect, I like
that, do your stir fry,
00:14:40.76\00:14:43.26
you can fix, prepare
so many things in it.
00:14:43.29\00:14:45.86
Yeah that's right.
Without having to watch it like
00:14:45.89\00:14:48.70
it, right, it's on
the top of the stove.
00:14:48.73\00:14:51.45
That's right, so we
are gonna let these,
00:14:51.48\00:14:54.90
there we go, fry and
you cover them, yeah okay.
00:14:54.93\00:14:58.69
Now, you're not frying
them in any oil, no oil
00:14:58.72\00:15:01.20
okay and that's why we
get this skillet hot, yes.
00:15:01.23\00:15:05.15
And then the stain
from the potatoes will help
00:15:06.47\00:15:08.51
them to cook, help to
cook it, right yeah. Nice,
00:15:08.54\00:15:11.87
golden brown, now
you have to turn part way
00:15:11.90\00:15:14.48
through, yes, okay. You
will have to turn them so
00:15:14.51\00:15:17.39
that the other side
will brown. Now, if you put
00:15:17.42\00:15:19.39
that, let me get a
paper towel here, if you put
00:15:19.42\00:15:20.87
them in the oven.
You would turn them too,
00:15:20.90\00:15:23.88
yes okay, you turn them
too, okay. And it doesn't
00:15:24.41\00:15:27.82
take them too long
and you want your wedges,
00:15:27.85\00:15:29.99
you can cut with the
longer potatoes, you can
00:15:30.02\00:15:32.35
cut them thinner, if you
want to and it takes less
00:15:32.38\00:15:35.39
time. Yes, right,
okay, so it depends on how
00:15:35.42\00:15:39.35
thick they are, okay.
That will determine how long
00:15:39.38\00:15:43.20
you cook them, right,
right, but it shouldn't be
00:15:43.23\00:15:45.72
too long yeah, about
10 minutes. Okay, that's
00:15:45.75\00:15:47.97
pretty, that's very
nice, it's pretty quick, now
00:15:48.00\00:15:50.67
you were telling me
MarVella about some lady
00:15:50.70\00:15:52.61
who was burned, tell
our friends about that.
00:15:52.64\00:15:54.85
We worked in the
community, and she got
00:15:54.88\00:15:57.06
burned, she went to
the hospital emergency room
00:15:57.09\00:15:59.32
and they gave her some
ointments to put on it,
00:15:59.35\00:16:01.19
okay. But she called me,
I probably about 3 O'clock
00:16:01.22\00:16:03.91
in the morning she was in
such pain. So, I went over
00:16:03.94\00:16:07.05
there, she's near your
place there in Huntsville,
00:16:07.08\00:16:09.50
no this was when I was
living down near Decatur.
00:16:09.53\00:16:11.99
Okay, different place, a
different place, yeah and
00:16:12.02\00:16:15.16
what I did was, I noticed
that her arm was extremely
00:16:15.56\00:16:18.76
hot, yeah so the fire
was still in the arm yeah.
00:16:18.79\00:16:21.87
So, I bathed it with
some ice cold water, made a
00:16:21.90\00:16:24.40
fermentation and
immediately she said, oh!
00:16:24.43\00:16:28.33
that feels so good,
the heat had to come out.
00:16:28.36\00:16:32.74
Your right, because
you put the ice on that's
00:16:32.77\00:16:35.38
pulling the heat out,
right, the ice cold water,
00:16:35.41\00:16:36.38
in the fermentation,
drew the heat out, once the
00:16:36.39\00:16:39.70
heat was out then we
made a poultice and I put
00:16:39.73\00:16:43.92
some golden till, oh
okay, with some slippery ale.
00:16:43.95\00:16:47.52
And had some flax
seed, yes and made a poultice
00:16:48.53\00:16:52.81
and covered her arm.
Okay and that drew the
00:16:52.84\00:16:55.84
infection out, right it
was a real bad burn, it was
00:16:55.87\00:16:59.29
a terrible burn, we're
talking like 3rd degree
00:16:59.32\00:17:00.78
type of levy and so we
wrapped it and told her to
00:17:00.81\00:17:05.84
keep her arm out
because it was swelling as she
00:17:05.87\00:17:08.31
held it down, right so
you had to keep it above the
00:17:08.34\00:17:10.06
hard type of thing
right and I tell you what the
00:17:10.09\00:17:12.94
next day she called me,
she could not believe it,
00:17:12.97\00:17:15.49
oh praise God, isn't
that wonderful? That is
00:17:16.09\00:17:18.34
wonderful, she said
I can't believe, I kept
00:17:18.37\00:17:20.42
going back and forth to
the hospital and they were
00:17:20.45\00:17:22.90
giving me this
ointment, right. But she didn't
00:17:22.93\00:17:25.19
understand and so
therefore I told her
00:17:25.22\00:17:27.58
explained to her how
the body works. Right,
00:17:27.61\00:17:30.35
that's right you
know MarVella I was just
00:17:30.38\00:17:31.79
thinking how the
health message is like the
00:17:31.82\00:17:33.37
entering vent for
gospel. It is, it is as a matter
00:17:33.40\00:17:35.56
of fact her whole
family ended up coming to our
00:17:35.59\00:17:37.75
church. Oh! That's
exciting, that's right,
00:17:37.78\00:17:40.24
that's right, people are
more interested in learning
00:17:40.27\00:17:42.47
about Jesus and stuff
if you help them physically
00:17:42.50\00:17:44.26
you know, that's what
Jesus did, that's right.
00:17:44.29\00:17:45.77
He went about doing
good and then after he gained
00:17:45.80\00:17:49.67
the confidence of the
people he said follow me.
00:17:49.70\00:17:52.20
Yeah, that's right,
that's right, 'cause we all have
00:17:52.23\00:17:54.42
needs, yeah absolutely
you know people have high
00:17:54.45\00:17:56.18
blood pressure,
diabetes or you are sick or
00:17:56.21\00:17:58.52
all these different
issues and you know if someone
00:17:58.55\00:18:01.10
is there saying, oh! You
can feel better; you know
00:18:01.13\00:18:03.31
there's different ways
that you can use you know.
00:18:03.34\00:18:05.44
These natural remedies
God has given us to feel
00:18:05.47\00:18:07.24
better and then when you
feel better there are like
00:18:07.27\00:18:08.57
oh! I wanna know more
about your God you know.
00:18:08.60\00:18:10.84
And especially they can
discern whether or not you
00:18:10.87\00:18:12.50
really care about them
yeah or you just really
00:18:12.53\00:18:15.05
have a hidden agenda,
absolutely, that's right.
00:18:15.08\00:18:17.94
You care about that
sow, yeah that's right,
00:18:17.97\00:18:20.22
the total being yeah
and they can discern that,
00:18:20.25\00:18:22.58
God gives some
that perception too.
00:18:22.61\00:18:24.46
That's right and so that
really, yeah, is how Jesus
00:18:24.49\00:18:27.46
works, yeah praises
God, that's right. Now, we're
00:18:27.49\00:18:30.01
making what else
we're making next something
00:18:30.04\00:18:32.40
with eggplant I think,
yes some eggplant burgers,
00:18:32.43\00:18:35.10
good. For the
Eggplant Burgers, you need.
00:18:35.13\00:18:37.52
2 c. old fashioned oatmeal
1 c. raw sunflower seeds,
00:18:37.55\00:18:42.29
ground 1 c. water
½ eggplant, grated
00:18:42.32\00:18:47.85
1/4 c. ripe olives, chopped
1/4 c. unfermented soy sauce
00:18:48.42\00:18:54.14
1 tsp. ground sage
1 tsp. parsley flakes
00:18:55.14\00:19:00.62
1/4 small onion, diced
I like this idea of using
00:19:00.98\00:19:08.02
eggplant in your burgers,
oh! It gives it a really
00:19:08.05\00:19:10.57
great flavor. How did
you come up with that idea?
00:19:10.60\00:19:13.44
Just thinking, how do
you get people eat eggplant
00:19:14.35\00:19:17.33
that don't like eggplant
you hide it in the burger.
00:19:17.36\00:19:20.17
Absolutely, it's a
good idea, yeah I like that
00:19:20.20\00:19:22.68
idea or you can make
a loaf. There you go,
00:19:22.71\00:19:25.32
same ingredients, you
can make this into a loaf,
00:19:25.35\00:19:27.28
that's a good idea.
And you can use it with or
00:19:27.31\00:19:29.45
without a sauce,
that's good, I like that okay,
00:19:29.48\00:19:33.34
alright. What do we?
How do we make? First of all
00:19:33.37\00:19:35.86
we're gonna mix our
liquids, so we're gonna
00:19:35.89\00:19:39.01
add our water and our
soy, good. Let's stir,
00:19:39.04\00:19:51.14
alright there we go.
Now I'll let you mix the dry
00:19:51.17\00:19:54.84
ingredients; okay,
we have our oats here,
00:19:54.87\00:19:58.63
that's right. These
are old fashioned oats,
00:19:58.66\00:20:00.87
old fashioned oats,
okay, good. And these are your
00:20:00.90\00:20:03.73
ground sunflower seeds
yes, that's nice I like,
00:20:03.76\00:20:08.99
I like using the nuts
and stuff. The sunflower
00:20:09.02\00:20:11.63
seeds gives it a milder
taste than the nuts. Okay,
00:20:11.66\00:20:15.84
that's a good idea
and that mixed with the
00:20:15.87\00:20:18.58
eggplant makes it
really tasty, yeah. So, the
00:20:18.61\00:20:21.97
eggplant goes in next
or, put your eggplant in oh!
00:20:22.00\00:20:27.97
Yeah, you've already
shredded this for us,
00:20:28.00\00:20:29.87
grated this, right.
Grated this, and we're gonna
00:20:29.90\00:20:32.43
add the rest of our
seasonings. We're gonna
00:20:32.46\00:20:34.93
put them in the
liquids here, oh! Alright, okay
00:20:34.96\00:20:37.00
and why, what's your
reason for doing that,
00:20:37.03\00:20:38.56
here we go. Just so
that when you're using
00:20:38.59\00:20:41.27
such a small amount,
it's better mixed, it's
00:20:41.30\00:20:43.19
better mixed, yeah okay.
And so we just want a tad
00:20:43.22\00:20:47.00
of flavor and because
we really want the flavor
00:20:47.03\00:20:48.98
of the eggplant okay,
okay get in there good,
00:20:49.01\00:20:52.75
very nice. Then we
put in our chopped olives
00:20:52.78\00:20:54.64
and then you can add
those onions in there
00:20:55.38\00:20:57.60
in here or here?
There, yeah and mix those
00:20:58.17\00:21:01.38
and then we'll combined
the liquid with the dry,
00:21:01.41\00:21:03.82
there we go yeah. It
works for anything you know
00:21:03.85\00:21:06.34
you just mind your
dry and then combined
00:21:06.37\00:21:07.98
the wet. Our skillet is
nice and hot, it's a hot
00:21:08.01\00:21:10.20
you got to keep going
there, good, now you could
00:21:10.23\00:21:13.69
also put this in a loaf
pan of bake. Absolutely,
00:21:13.72\00:21:15.87
yeah very nice okay,
alright, just pour that in
00:21:15.90\00:21:19.02
there, okay. Now,
you use your hands again
00:21:19.05\00:21:23.54
or this one okay?
You can use your hands
00:21:23.57\00:21:27.65
or you can use the
spoon, 'cause we're gonna
00:21:28.72\00:21:30.69
press them into this,
okay good. This is a 2008
00:21:30.72\00:21:34.66
burger press, I like
this, you can get them
00:21:34.69\00:21:39.14
anywhere. It's a
canning jar lid, yes, yeah
00:21:39.17\00:21:42.98
that's good. Women have
to be creative, that's right
00:21:43.01\00:21:47.74
and it saves a lot of
money and when you can
00:21:48.16\00:21:50.31
use one time to do
several things, that right,
00:21:50.34\00:21:52.66
it helps. And to me
too, when you always need
00:21:52.69\00:21:55.30
the latest gadget.
You know, you don't have
00:21:55.33\00:21:57.19
to go and but the
latest gadget, everybody
00:21:57.22\00:21:59.44
has a canning jar
lid, yeah. It looks good,
00:21:59.47\00:22:01.77
but if something else
serves the purpose use it.
00:22:01.80\00:22:04.95
Oh! That's coming
together nicely, here we go,
00:22:06.16\00:22:09.35
keep going or just a
little bit more okay,
00:22:10.99\00:22:13.70
get around that
edge you know what yeah.
00:22:13.73\00:22:16.32
Your left hand it
person, okay and it looks good
00:22:17.09\00:22:22.85
yeah, alright, okay.
So, your familiar with
00:22:23.31\00:22:25.65
these tools, yeah,
that's right. Now, if you use
00:22:25.68\00:22:30.27
the small, small mouth
lid, it'd be a smaller burger,
00:22:30.30\00:22:33.16
it'd be a smaller
burger, good. Generally I use
00:22:33.19\00:22:34.94
those for the paddies,
oh! Good, alright, okay,
00:22:34.97\00:22:37.52
the most sausage paddies
you make, you don't wanna
00:22:38.26\00:22:41.21
pack it too hard but you
want it pack. Because you
00:22:41.24\00:22:43.26
wanna to get it to
come out, yeah I will see
00:22:43.29\00:22:44.84
that, nice sizzle
there, it's good yeah, nice and
00:22:44.87\00:22:48.74
and you don't need the
oil because your pans all hot.
00:22:49.18\00:22:51.59
Your pan is hot, yeah
alright; it's very nice,
00:22:51.62\00:22:55.85
easy does it, oh!
Yeah, they look good too,
00:22:56.83\00:22:58.96
I have this little
container with water because
00:22:58.99\00:23:02.69
once you've done a
few of these. They start
00:23:03.20\00:23:06.39
sticking to the leaves,
I know it's gonna happen,
00:23:06.42\00:23:07.39
I've to yes and then
pretty soon it won't come
00:23:07.40\00:23:10.10
off, that's right so
yeah, that's right, sorry.
00:23:10.13\00:23:12.60
So, you have to
keep it lubricated, yeah
00:23:12.63\00:23:14.20
that's right. Yeah, okay
and you could travel with
00:23:14.23\00:23:18.94
these; you can
freeze these, oh! Perfect,
00:23:18.97\00:23:21.83
I do that, it's nice to
make ahead. I have company
00:23:21.86\00:23:24.63
coming so often, yes
that it helps when you can
00:23:24.66\00:23:29.88
prepare something,
that's right and we have it all
00:23:30.20\00:23:32.44
ready, ready, did
you notice that we do not
00:23:32.47\00:23:35.15
grease our skillet.
Yeah, that's right, because
00:23:35.18\00:23:37.33
it was hot right? And
you know something else
00:23:37.36\00:23:40.02
it makes clean up easier
when you don't fry, oh yeah
00:23:40.42\00:23:43.41
that's right because
we don't have all the oil
00:23:43.44\00:23:44.81
this way to clean up
with. Right, because it hardens
00:23:44.84\00:23:47.20
on the, right pan, right
and that's right. And you're
00:23:47.23\00:23:50.30
scrubbing and
scrapping it, when you're really
00:23:50.33\00:23:52.82
actually trying to
get out of it, right. Now,
00:23:52.85\00:23:55.10
how long would we cook
this for? We put the lid on
00:23:55.13\00:23:57.10
or not? You put this,
yes you put the lid on,
00:23:57.13\00:23:58.77
you cook it with the
lid on same principle of the
00:23:58.80\00:24:00.54
steam, if you happen to
cook the burgers and once
00:24:00.57\00:24:03.10
they're brown. Okay
and you will flip them,
00:24:03.13\00:24:05.04
and then you flip
them and that's yeah good.
00:24:05.07\00:24:06.69
Now, what if you
put them in the oven and
00:24:06.72\00:24:08.46
you've baked it like a
loaf pan. And you made like
00:24:08.49\00:24:10.90
a loaf pan. And you
made like a roast salad,
00:24:10.93\00:24:11.90
you would just bake
it probably about 20,
00:24:11.91\00:24:13.18
25 minutes until
they brown and it's firm,
00:24:13.21\00:24:16.30
350 or 400, about 425,
450. Yeah, a loaf generally
00:24:16.33\00:24:21.08
takes a little bit
longer to cook, yes, yes
00:24:21.11\00:24:24.19
depending on the size
of it, right, and right.
00:24:24.22\00:24:26.26
I think we're all finish,
we're done, there you go,
00:24:26.29\00:24:28.53
makes it easy you can
try this at home. Let's put
00:24:28.56\00:24:30.79
our lid on and we have
about good, here we go, good,
00:24:30.82\00:24:34.98
there we go got your lid
there . Well, in just moment
00:24:36.38\00:24:41.00
friends we will be back
to show you all the final
00:24:41.03\00:24:43.20
products, all the dishes
we made here, so standby.
00:24:43.23\00:24:45.74
We hope you've
enjoyed cooking with MarVella,
00:24:47.95\00:24:50.16
now let's take a moment
to review our Soup and Fixing
00:24:50.28\00:24:53.01
recipes. For the Cream of
Broccoli Soup, you will need.
00:24:53.04\00:24:56.63
4 c. soy milk 2 c.
chopped broccoli 1 c. water
00:24:56.66\00:25:01.14
1 celery stalk. diced 1/4
tsp. thyme 1/4 c. unfermented
00:25:01.46\00:25:07.38
soy sauce or sea salt
to taste 1/4 c. whole wheat
00:25:07.41\00:25:11.43
flour pinch of
African Bird cayenne pepper
00:25:11.46\00:25:15.01
For the Tofu
Salad 1 lb. firm tofu
00:25:15.69\00:25:19.09
1 c. plain ripe
olives, ½ red bell pepper,
00:25:19.12\00:25:23.11
½ green bell pepper,
1/4 c. unfermented soy sauce
00:25:23.14\00:25:27.79
1 small sweet
onion or ½ red onion,
00:25:28.20\00:25:31.54
2 tbsp. nutritional
yeast flakes 1 tbsp. thyme
00:25:31.94\00:25:36.84
½ tsp. garlic
powder ½ tsp. onion powder
00:25:37.25\00:25:41.61
A pinch of African
Bird Cayenne pepper.
00:25:41.64\00:25:45.19
For the Southern
Fries. You will need.
00:25:46.19\00:25:47.85
4 large white potatoes
and sea salt For the Batter,
00:25:47.88\00:25:51.80
1 c. sesame seeds
1 c. sunflower seeds
00:25:51.94\00:25:55.88
½ c. nutritional yeast
flakes 1 tbsp. garlic powder
00:25:56.28\00:26:01.27
1 tbsp. onion
powder 1½ tsp. sea salt
00:26:01.30\00:26:06.51
For the Eggplant
Burgers, you will need.
00:26:07.30\00:26:09.69
2 c. old fashioned oatmeal
1 c. raw sunflower seeds,
00:26:09.72\00:26:14.09
ground, 1 c.
water ½ eggplant, grated
00:26:14.12\00:26:18.36
1/4 c. ripe olives, chopped
1/4 c. unfermented sot sauce
00:26:18.75\00:26:23.87
1 tsp. ground sage
1 tsp. parsley flakes
00:26:23.90\00:26:27.78
1/4 small onion,
diced If you would like more
00:26:28.04\00:26:33.78
information on how to
contact MarVella or if you
00:26:33.81\00:26:36.83
would like to receive
today's recipes, please
00:26:36.86\00:26:39.58
write to 3ABN, PO Box
220, West Frankfort, IL
00:26:39.61\00:26:44.87
62896 or call us at
1-800-752-3226. Now, let's
00:26:44.90\00:26:52.14
take a look at our
finished recipes with MarVella.
00:26:52.17\00:26:55.80
Welcome back
friends, we're here with our
00:26:58.60\00:27:00.33
Soup and Fixings, aren't
we MarVella? That's right,
00:27:00.36\00:27:02.57
yeah, boy, we had fun
today, we did. Let's look
00:27:02.60\00:27:05.40
at what we made, we
made our creamy, creamy,
00:27:05.43\00:27:08.22
creamy Broccoli Soup.
Yeah, that's right, oh!
00:27:08.25\00:27:11.39
It looks good and
nice and thick and rich.
00:27:11.42\00:27:13.25
Yes, yeah and then
our Tofu egg salad,
00:27:13.28\00:27:16.24
on romaine lettuce, I
like that, that makes a nice
00:27:16.27\00:27:20.02
salad doesn't it? Oh!
Yeah, oh! Very nice, and then
00:27:20.05\00:27:22.88
our French Fries,
French Fried American Style,
00:27:22.91\00:27:26.33
there you got I like
that nice embroidered,
00:27:26.36\00:27:29.15
that's nice and
then our eggplant burger.
00:27:29.18\00:27:31.20
Our final burger, that's
right, you can put them in
00:27:31.23\00:27:34.89
buns and breads,
sandwiches. Right, pita,
00:27:34.92\00:27:37.75
pita bread I like
that idea, that's a good.
00:27:37.78\00:27:40.20
And it makes a nifty
lunch, yeah that would be
00:27:40.23\00:27:42.75
very nice with the
soup and all that, yeah.
00:27:42.78\00:27:44.64
It was fun, thanks for
coming, you are welcome,
00:27:44.67\00:27:46.64
we had a good time,
yes we did. Well friends
00:27:46.67\00:27:49.28
our time is all gone,
it comes and goes before we
00:27:49.31\00:27:51.58
even know it. But
we hope that you take
00:27:51.61\00:27:53.27
these recipes to
your home, to your heart.
00:27:53.30\00:27:55.13
That you share
them with your friends,
00:27:55.42\00:27:57.26
with your loved
ones and we'll see you
00:27:57.29\00:27:58.67
next time on
Let's Cook Together.
00:27:58.70\00:28:00.74