Participants: Jill Morikone (Host), Marvella Burton
Series Code: LCT
Program Code: LCT000089
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00:01 I don't know anybody who doesn't like ice cream.
00:03 When you were kid and you are looking at the ice 00:05 cream cone, and you are having a whole big bowl 00:07 of ice cream with cherries on top, I think we would 00:09 all like it. Today we gonna show you how to 00:11 make ice cream the old fashioned way that melts 00:14 in your mouth, but it has the milk. So, guess how 00:17 you do it, you gonna have to wait and see. 00:52 Hello friends and welcome to another program 00:54 of Let's Cook Together. I am your host 00:57 Jill Morikone and we have an exciting program 00:59 planned for you today and I can't wait to find out 01:01 how to make that ice cream, but you have to 01:04 stay tuned with us. First I wanna introduce to you to 01:06 our special guest with me here in the studio. 01:08 Her name is MarVella Burton and she comes all 01:11 the way from Huntsville, Alabama. 01:12 Welcome MarVella. Thank you Jill! 01:14 So glad to have you here with us! Glad to be here. 01:17 Tell us before we get go on making this ice cream 01:19 and stuff. Just a little bit about your ministry, 01:22 Marvelous Lifestyle, tell us about that. 01:24 It encompasses mainly health, okay, and not just 01:28 physical health but mental and spiritual health. 01:30 How did you get started with the idea of doing it? 01:32 Well, we were in the community and we were 01:34 going door to door knocking on doors just 01:37 asking people if they would like to hear a song. 01:40 Oh! Fun that's a good ministry I guess, 01:41 I like that. Yes, nobody said no. So we will sing 01:45 to the people, great, and afterward we would ask is 01:48 their any one in the home who is ill, yes, who would 01:51 like prayer, yes, yes. Not one home said no. 01:54 There was someone that was sick in each home 01:57 and so at that time we would kneel and have prayer. 02:01 That's good. And it opened up the door not 02:03 only of that home but of the people's hearts. 02:06 That's right. And from that experience you saw 02:08 the importance of the health ministry, 02:10 absolutely. That's right, and now you have a go 02:12 ahead. I just gonna say that it really spring up in 02:15 my heart to investigate and study more about the 02:19 health message when my brother was discovered 02:22 with cancer. And from there we began to go 02:25 into the community and share what God was 02:27 sharing with us. That's right. Well you learned 02:29 through experience. Absolutely! And that 02:30 makes the difference. Now you have a Pre-K 02:32 through 9 School there at your campus, yes, 02:35 and you have a kind of like a lifestyle centre 02:37 people can come and learn new principles of 02:41 lifestyle and stuff right? Yes, yeah. And not only 02:44 just the community but people come from out of 02:46 state also. Okay, cool, and they can stay anyway 02:49 from a weekend session to a week long session, 02:52 nice, and it just helps to give them a foundation. 02:55 Absolutely, that's right. Now you also have a 02:57 prison ministry tell us about that. Yes, yes. 02:59 Go to prison, okay, I did that for probably 18 03:03 years, oh, fulltime, okay, and now it's a part-time 03:08 where we go into that county in the state prisons 03:11 and we minister to the people there, as well as to 03:13 their families. Do you share the health message 03:15 with them when you go or what? We share bits 03:18 and pieces of the health message intertwined in 03:19 and pieces of the health message intertwined 03:21 in with the Gospel. Evangelism along with 03:24 music, so it's really a full-time all encompassing 03:29 ministry and those people are some of the most 03:33 neglected that we have in society, but they are the 03:35 most needy, yeah because we don't read or minister 03:38 to them at all. And you have a good voice, 03:39 I am sure you go and sing for them in stuff. 03:41 Yeah, that's fantastic, that's wonderful ministry. 03:44 Yes it is, yeah. Okay, I love it. We gonna make 03:46 ice cream, well, we make an ice cream now. 03:48 We gonna make ice cream later we start with 03:50 saving the best for last. We have to wait you guys 03:53 I am not too please about this. 03:54 Okay, let's read our first recipe. 03:57 For the Spinach Sandwich Spread that's a mouthful. 04:01 You need 1 pound of firm tofu, 04:04 6oz's, of fresh spinach 04:07 1/8th cup of unfermented soy sauce 04:10 1/4 of a red bell pepper that's chopped 04:14 3 cloves of fresh garlic 1 tbsp. Vidalia onion 04:18 that's chopped and 1/2 tsp. sea salt 04:24 Alright, that's pretty easy, simple, simple, simple. 04:28 Yeah that's right; it's another good way to get 04:30 people to eat spinach. I like that, wow, I like 04:34 that very much so. Yeah, so this makes a excellent 04:38 spread for open face sandwiches. That's right. 04:40 As well as regular sandwiches also it's good 04:43 for salad on the side of your, 04:46 that's a good idea, meal. Yeah, I like that and 04:48 you get in all those greens and those nutrients 04:49 in there with that. That's right. 04:51 And it is simple and so we gonna let you mix, 04:54 okay this is my job to blender, part of the tofu, 04:55 okay you mix blender to that. Shall I start with the 04:58 tofu or the liquid? Start with the tofu and put half 05:00 of it in there. Yeah. Break it up or just throw it in? 05:04 You can just throw in there, okay, put in 05:06 your soy, this is our unfermented soy and your 05:10 garlic, oh I love the garlic against 05:13 as a super good flavor. There we go, and then 05:17 you just gonna blend that, not no onions or 05:18 anything okay. Put the lid on, oh yeah, this is 05:22 important. Okay, we will make some noise, yes. 05:35 May be I should stir it, it's took on a lump of that, 05:37 one, yeah just push it down in there, okay. 05:40 There we go we'll see if that makes a difference, 05:45 and if you don't have a Vitamix, you may have 05:47 work little harder. Yeah, just put it on, okay. 05:56 I think we got it, it looks like that. 05:57 Yeah, that looks good. Now that is a salad 06:01 dressing, oh, for the salad. I like that, that's 06:05 a really good idea very nice, okay, good. 06:08 So, what I going to do is I am going to take this 06:10 other tofu and I am just going to lash it. 06:13 Oh! That's a good idea, okay. And when this 06:15 doesn't gives a firm it shall want to be watery 06:17 like that, right, right. Okay, so normally when 06:21 you make sandwich bridge you have your 06:24 firm, yes, substance you food and then you have 06:27 generally some type of sauce or meal, right. 06:29 To put on it, so that's our pseudo-meal. 06:32 Yeah, yeah okay, and you have already taken 06:35 the spinach and washed them and cut the leaves. 06:36 We wash those spinach and cut them, okay, okay, 06:39 see went through that perk. Oh yeah, so look 06:43 good right again you brings in okay, I am 06:45 gonna add a peppers here, good, and add our onions. 06:48 Add those onions, got that, and then add sea salt. 06:53 Stir it with the rest of the tofu. Oh, yeah well it's 06:56 really good. And there was, oh yeah as you can 07:00 see just the little pieces, yeah. Make a nice, nice 07:05 oh yeah, green. Alright, you wanna place our, 07:09 just poured it, seasoning in that, you might to 07:11 scrape that out a little bit, got it. 07:18 Okay, doesn't want to come out there we go, 07:21 okay. It's kind of stuck, oh yeah. Now, you see 07:26 that mix just right, oh yeah that's doesn't it look 07:28 it does very much some, you can put in pita bread. 07:31 I know you talk that, I would like that. 07:34 That's sounds really good to me. Yeah that's a 07:36 flavor. Yeah, that's right. You can put then in pita 07:39 bread or sandwiches and take it on trips. 07:41 Oh! Yeah perfect, nice lunches and it makes a 07:44 light for those who chose to eat their third meal, 07:48 a light supper. Just a light supper, that's right. 07:50 Yeah, not to eat too much, does they look 07:52 tasty or not? Oh it looks tasty. Very, very good 07:55 and you wanna mix it so then all of your grains, 07:57 yeah, have been saturated with the sauce, oh it looks 08:00 perfect. Now, we would just keep in the fridge 08:02 little while or no it just ready to eat. You don't 08:04 have to eat right now. Good, very nice 08:08 how about that? Good. Well, let's go to our next 08:10 recipe because I can't wait to get to ice cream. 08:12 Okay, let's read the next recipe you wanna read 08:15 that for us MarVella, okay. 08:16 This is a Veggie Loaf 6 cups of quick oatmeal 08:20 4 cups of pecan meal 3 cups of water 08:24 3/4th cup of unfermented soy sauce 08:27 2tbsp of ground sage and 1/2 cup of nutritional 08:31 yeast flakes 1/4th cup of pure honey 08:35 and 1 tsp of African Bird cayenne pepper. 08:41 Now MarVella why do you call this a Veggie Loaf? 08:44 Because it is purely vegetarian. I like that, 08:46 okay, because I was thinking is there 08:48 vegetables in here or we hiding more 08:49 vegetables but no. It is just the absence of 08:51 flesh or meat. Right, call it Veggie Loaf. 08:54 Okay, very nice, what do we, how do we make it here? 08:57 Well, we combine our liquids and then I will add 09:01 soy to water. Oh! Good, and we will add a tbsp of 09:05 honey, okay. Gives it a different flavor, yes, 09:09 because I am thinking if you are having something 09:11 savory loaf, I am not sure you will put something 09:13 sweet but a kind of your contrasting 09:16 the flavors there. There you go, yeah. 09:18 Now, you can add other vegetables to this 09:20 if you would like. Yeah, I am gonna put just about 09:24 may be a 1/4th or half tsp of sage. Okay and a pinch 09:30 okay, a pinch of African cayenne. So, it depends 09:34 on how much you want? That's it, you know as far 09:36 as your taste buds. If you do wanna it too hot 09:39 because it can just kills the flavor of the food. 09:43 So, just enough like this kind of give it that little 09:45 kick, right, that makes sense. Make that blood 09:47 flavor, alright, there you go, now for the 09:51 dry ingredients. Do we need these flakes or they 09:54 go in with the dry? They go in with the dry, okay. 09:56 And this is a pecan meal, pecan. Okay, now you 10:02 can just take pecans and grind them up, right. 10:04 Come up with that, you can, okay or you can buy 10:07 it already in the meal form. Okay, either one 10:10 else, alright, we put about may be a 1/8th cup of 10:15 nutritional yeast flakes. Now what are nutritional 10:18 yeast flakes? For our friends at home if they 10:20 are not familiar with them? Well, it's a form of 10:23 yeast, alright, you can get from the health food 10:25 stores some grocery stores now carrying it 10:28 and it gets in a cheesy flavor. Right, its not the 10:32 same type of yeast, as yeast arise you bread or 10:34 something it's different? Right, right and it will 10:35 stay on their nutritional list, yes, yes. 10:39 So, we combine our liquid, yeah with our dry. 10:44 Now, we are using the old fashioned oats here again. 10:46 No, we are using the quick oats, okay, because 10:48 that works like quick little pieces there. 10:51 Yeah. So, you wanna combine this and as you 10:56 bake it, it dries out just a little bit more to give it 10:58 firmness like a loaf would have. Yeah, but you 11:01 notice it doesn't require great deal of water but the 11:04 oat meal will absorb the water and it swells. 11:08 It does, that's for sure. So, oatmeal is a very 11:12 versatile grain, okay, easy for anybody to get and so 11:17 it makes cooking quick makes it easy now and 11:20 also as I go to my cooking class, people 11:23 who may have limited income, yes, can buy 11:27 oatmeal. That's right, it's cheap, I like that, that's 11:30 right. It's an expensive, okay, well said it is 11:34 expensive, it is. Yeah, but you can go a long weights 11:37 I mean I buy them in 25 pound you know bags. 11:39 We can go long weight with that. 11:41 And Jill it might look has excesses to it. Right, so 11:45 we will just put it in our, cove, and we going to 11:49 bake this. Now, you didn't spray this. 11:52 No, okay, you don't have to spray that. In one step 11:55 when it comes out. Okay. Nice and round, good and 12:01 you bake it at what temperature. 12:02 Bake this about 425, okay, and according to 12:07 the size of the loaf about 25 minutes. 12:10 25 minutes, okay. That's, that's enough for it to, 12:13 very nice, cook. Okay, it will come on nice and 12:16 brown and toasty and you can cut this and make 12:18 sandwiches. I was wondering that could you 12:20 flip it up and down as it comes out and make a 12:22 nice loaf and than you can cut it. 12:23 I guess, I like that. Quick, simple, tasty 12:28 and marvelous, that's right. Now, you can also 12:31 probably make it out of paddies, in the paddies. 12:33 You can, if you want it. And if you let it cook and 12:35 dry out a little bit more you crumble it strapping 12:38 jaws, yes, make different things out of, like a 12:41 burger crumble type of thing. Absolutely, 12:42 oh yeah, good, when you serve this, do you put like 12:45 a dressing over it or sauce on it? It just depends on 12:48 when I am, the reason why I am making it at the 12:51 occasion, okay, okay. Well, just for variety, 12:54 so that you don't wanna prepare the same meals. 12:57 The same way all the time, all the time, 13:00 that's right. Absolutely, that is bottom, 13:03 that's right, make a tired of it, you do. 13:05 You wanna enjoy your food right? Yeah, we do, good. 13:07 Let's read our next recipe where it's not ice cream 13:10 yet? No, oh okay. Stuffed Pita Pockets, good. 13:14 For the Stuffed Pita Pockets you need 13:15 1/2 of head of either leaf or romaine lettuce that 13:19 shredded 1 cup broccoli stems, 13:22 shredded 1 cup carrots, shredded 13:26 1/2 of red onion cut into rings 13:29 1/2 cup olives chopped 13:31 and whole wheat pita bread 13:35 I like this MarVella because this is a different 13:37 type of sandwich, it is, using the Pita bread. 13:39 Pita bread and Royal vegetables. Yeah, very, 13:42 very nice, yeah, okay. What will we do with the 13:44 pitas? You first warm the pitas, don't get them too 13:47 toasted because it makes some brittle, yes and you 13:50 don't want broken pita. Absolutely, it will be 13:54 more like communion bread, that's right, 13:56 So, you just warm them, okay, and then you start 14:00 stuffing them. Okay, now you really start and you 14:03 do it in lettuce, you are lettuce that's romaine, 14:05 okay good and you got to shredded this. 14:07 But you can leaf lettuce or fresh spinach any type 14:14 of grain scale is good. Okay, put a little bit 14:17 more, more okay. And then you can just go 14:19 around and just put your veggies in there, some 14:22 fresh carrots, yeah. But it looks like a real 14:26 sandwich doesn't it? Yes, and you can use 14:29 olives, peppers, anything. Yeah I like that, yeah, 14:33 and that onions really make a taste good. 14:35 Oh! Yeah that is, it's really a solid sandwich 14:39 and your broccoli. I can see that, yeah, put little 14:43 bit more in there stuff that ting, stuff it. 14:46 Okay, and then your garbanzos, yeah I love 14:49 garbanzos. Yeah, can you just put a few in there? 14:52 Yeah, Okay, alright. And than we put this, 14:56 you put you dressing this is your vegan 14:58 dressing, yes. Now, we just wanna, now we did 15:00 this on another program, yes, right? 15:04 So, if you want this recipe you can always contact 15:05 us at 3ABN and make this on another program. 15:09 Good, oh that looks good, doesn't it, doesn't it, 15:11 it looks delicious? Yes, it looks a little bit faster. 15:15 You wanna make one do? Sure. Very nice, put in 15:19 this stuff, stuff it, stuff it. Yeah and that too we can 15:24 make this, oh yeah I like that, just getting there and 15:26 work in the kitchen. Right, just lay it out for 15:29 them. They can come and help you prepare the 15:32 meal. That's right. You do that with your students 15:35 too? Yes, well they like that, yeah. The eating part 15:38 is the best, yeah oh yeah. I think so, 15:42 I like the eating part best that's for sure. 15:46 And then it's just delicious, yeah it's right. 15:51 Alright, sandwiches to go. Now, you can wrap 15:53 this in your sandwich wrap and take it for 15:56 lunch. Ah, that's a good idea, okay, yeah. 16:01 Have you made any salad sandwiches before? 16:05 Yeah, yeah, yeah. I like the Pita idea though that's 16:08 really nice. Nice and handy, I like Pita bread 16:11 anyway. Doesn't it look delicious? Doesn't it? 16:14 It looks very, very good but the nice color too. 16:17 And I think we eat with our eyes? We do, so it 16:20 looks appealing and the appetizing have all the 16:22 different colors, you think, just looks really 16:23 good I want to eat them? And that Roma wakens 16:25 your appetite. Yeah, that's right, there you go, yeah. 16:30 Well, I am so anxious to get the ice cream can we 16:32 go make our ice cream now. Well if we must, 16:35 let's move on. Aren't you ready for ice cream? 16:37 Okay, let's read our recipe for a ice cream. 16:41 You wanna read that for us. 16:43 Okay, this is Carob ice cream. 16:46 You need 1 12ozes package of silken tofu 16:50 2 cups of soy milk 1/2 cup of pure maple syrup 16:56 1/2 cup of pure honey 1/4th cup of carob powder 17:01 1 tbsp of Roma 1 tsp of sea salt 17:08 and 1tsp of vanilla flavoring 17:13 Alright, you guys we're gonna make ice cream. 17:15 I am so excited I know you are, I can't wait to 17:19 try it too. You have to show us how everything, 17:21 all the steps, I want to see all of it how to make it. 17:23 From start to finish, start to finish. 17:25 Good. We start by putting some of our milk in our 17:29 pot, may be about 3/4th cup, okay, in a pot and we 17:31 wanna heat this just so that we can put our Roma 17:34 in there, alright. Now, the Roma is kind of coffee 17:37 substitute right. It's a substitute, okay. 17:40 Chicory, barley malt roasted, oh that's what 17:43 it is. Oh it is, and we put our flavoring in here and 17:46 if you are flavoring or your extract is made with 17:49 alcohol, if you heat it than the alcohol will 17:53 evaporates. So, it's okay then. It's okay. 17:55 Right, but you can't get it with glycerin. 17:58 Right, you can, right. Okay, so we just gonna 18:00 stir this a little bit, yes. And in a few seconds you 18:04 just see that the Roma will dissolve and then 18:07 here. Okay, because its kind of granules and you 18:08 wanted to. Okay, so while that's dissolving okay, 18:11 we gonna let you mix our tofu. My job again, okay 18:15 So we have placed our tofu, in that's it, in the 18:17 blender, anything else in there or that's it? 18:19 And we gonna add all of our ingredients, okay. 18:23 Here is our honey, that's the honey, and it lightly 18:26 because it is such a healthy ice cream, 18:29 that's perfect, because you feel like you can eat 18:31 it and not feel guilty, absolutely, a whole 18:33 bowlful. Well, we will say that, don't you think 18:37 I can have a bowlful. A small bowl, we will give 18:41 you a bowl this size. Oh, bowl alright. 18:43 Now, this is our maple syrup, that's your maple 18:46 syrup, okay. And this is your sea salt. 18:52 Okay, and this is the remaining portion of your 18:57 milk. Okay, now do we need the carob powder or 19:02 not yet? Yes, you may place your carob powder 19:05 in that and I think this is dissolved. Oh! Yeah I can 19:09 see it dissolving here. Okay, if you pass me that 19:11 spoon, I will, yeah I am just gonna, stir this up 19:13 here. There you go. And the reason we only put 19:16 a small amount of milk in here is that we don't 19:19 wanna cook the tofu with hot milk right. 19:23 Okay, you just put just enough milk in here so 19:27 that when it mixes with the other it will be cool. 19:30 Relatively cool, what will happen if you cook the 19:32 tofu with the hot milk? It changes the texture 19:34 of the tofu. Oh! And we wouldn't have good 19:38 creamy ice cream. Yes I got you, alright, and so 19:43 the flavors are mixed in, you can see that has 19:45 almost completely dissolved. Yes, and we gonna pour 19:49 it in, can you smell it? I can. The Roma, of 19:55 the Roma, that's right, that's good, I like that, 19:58 alright. Let's pour then in, so it all does in here. 20:01 And all goes in the blender, see how simple 20:03 it is, oh I can smell it, alright. Now, put it on, 20:07 put the top on and go for it. We are in business. 20:11 We get that good and on a spill anything, okay. 20:31 Is that good? That's good. 20:32 Okay. Give it one more whiz, okay. 20:42 Like it? That's good, we want this well mixed, 20:45 we have some people waiting to try this. 20:48 That's right, all the camera people we want 20:50 to try everybody here, once we try it. 20:52 Okay, that's right. Now, you can mix this longer 20:56 couple of minutes to make sure that everything 20:58 is well mixed, its well blended okay. 21:00 Let me move this here and this is our 21:02 ice cream machine. Yes, old fashioned. 21:06 Now, I do have an old fashioned and that will 21:07 crank at the house, fun, oh I would like to try that. 21:11 You get some muscle workout right. 21:12 But due to a shortage of time, yes, we brought 21:16 the electric, good. Alright and this is the container 21:20 and you just pour the ice in here, milk in there. 21:23 Now, you know I have never made this kind of 21:25 ice cream. You know, like the old fashioned 21:26 way, so this is really exciting. Okay, okay, 21:30 there we go. You put the top on, and here we go, 21:34 I am gonna set this back in here. 21:36 Okay, alright and it goes as a little paddy spill it's 21:40 a little groove and we put the, put up on. 21:45 This is the motor, okay. This one makes it work 21:47 instead of you. That's a good thing. Okay, 21:51 now you need some crushed ice. 21:53 Yes, so you can just buy ice anywhere and you 21:58 put your ice on, and you want to make sure that it 22:05 goes around and gonna fill this up to the level just 22:09 about the level of the liquid pour in. Okay. 22:13 And so your pour in some ice and then on top of the 22:16 ice you wanna put some rock salt, this is 22:19 ice cream salt okay. Okay and what it does is 22:23 causes the ice to melt and its ice cold so that it will 22:28 freeze the container. Oh! That's a good idea, okay, 22:31 okay. That's how it works. So, you put ice 22:35 rock salt and then more ice, more ice, more rock 22:40 salt. You kind of keep layering it? 22:41 You keep layering it until you fill it up. 22:43 Okay Then you turn on the machine, okay, 22:48 and let it rip, and you let it turn until it frozen, 22:54 when it is frozen the machine automatically 22:56 shuts off. Okay, it knows. It knows, you don't 23:00 have because it gets thicker, yes and so 23:04 it turns the thicker it gets then the slower the motor 23:07 moves, and so eventually it stops, right and you 23:11 know it's ready. So you don't have stand there 23:12 and watch your ice cream machine. 23:16 When it's done the noise will shut off, okay, okay. 23:20 That is it just automatically, 23:21 and normally you would fill it up to here precisely. 23:23 Yeah, so this is a little bit less then what you 23:24 normally put. Yes it is. This is just like a half of 23:27 the bucket. Now what if I wanted a strawberry ice 23:29 cream? Oh! What can I do for strawberry ice 23:32 cream? The strawberry ice cream you can take 23:35 the same recipe, okay, and instead of putting the 23:39 carob and the Roma you add two pikes of fresh 23:44 strawberries, okay, and just put them in the 23:46 blender and that's it? That's it. So, we still have 23:49 milk, and we still have the honey and the maple 23:52 syrup and salt, sea salt and the vanilla and the 23:54 sea salt in that, as a flavoring. That's right, 23:55 okay, and that we just have strawberries. 23:57 Just add the strawberries. Fun, I can try that, that's 24:00 right, yeah. What if you want a blueberry? 24:03 Do the same. Same thing? Ummh! Ummh! 24:04 So, two types of the blueberries in it, that's 24:06 four cups so. Yeah, and then for sherbet you, yeah 24:10 what about sherbet? Pot juice and pot milk, 24:14 okay. Juice concentrate, pine apple or orange 24:19 and that will give you sherbet. Would you put 24:21 like pine apple with the strawberry or with the 24:23 blueberry I mean is there are different does that 24:25 make sense like a different juice to go with a 24:27 different fruit, do you recommend or not? Yes, 24:28 because will use a sherbet, the pine apple 24:31 concentrate with crushed pineapples, okay. 24:34 Okay, or fresh pine apples. Right, right, 24:36 that sound. Doesn't it sound delicious? 24:38 I can't wait to try this at home I hope you guys 24:40 can't wait to try this. Oh! It sounds nice especially 24:43 on a like in summer day when your hot and 24:45 sweating and oh you can just cool off for the nice 24:48 bowl of ice cream that melts in the mouth. 24:51 That makes a nice treat for Sabbath too. 24:53 That's right. Oh! yeah. Really that's right and 24:55 you can freeze it, when we take it up, you put it 24:57 in the freezer once its frozen you can just put 24:59 in the container put in the freezer, good very nice. 25:01 Okay, in just a moment we will be back to show 25:05 you all the products that we made here 25:06 today, so stay with us. 25:10 We hope you've enjoyed cooking with MarVella, 25:12 now let's take a moment to review 25:13 our Lunch alternative recipes. 25:16 For Spinach Sandwich Spread you will need 25:18 1 pound of firm tofu, 6 oz's, of fresh spinach 25:22 1/8th cup of unfermented soy sauce 25:25 1/4 of a red bell pepper that's chopped 25:27 3 cloves of fresh garlic 1 tbsp of Vidalia onion 25:32 and 1/2 tsp. sea salt 25:35 For the Veggie Loaf you will need 25:36 6 cups of quick oatmeal 4 cups pecan meal 25:40 3 cups of water 3/4 cup of unfermented soy sauce 25:44 2tbsp ground sage 1/2 cup of nutritional yeast flakes 25:49 1/4th cup of pure honey 25:51 and 1 tsp of African Bird cayenne pepper. 25:55 For the Stuffed Pita Pockets you will need 25:57 1/2 of head shredded leaf or romaine lettuce 26:01 1 cup shredded broccoli stems 26:03 1 cup shredded carrots 1/2 red onion cut into rings 26:07 1/2 cup chopped olives 26:10 For the carob ice cream You will need 1 12ozes 26:13 package of silken tofu 2 cups of soy milk 26:16 1/2 cup maple syrup 1/2 cup honey 26:21 1/4th cup carob powder 1 tbsp Roma optional 26:25 1 tsp sea salt 1tsp vanilla flavoring 26:29 If you would like more information on how to 26:31 contact MarVella or if you would like to receive 26:34 today's recipes, please write to 3ABN, PO Box 26:38 220, West Frankfort, IL 62896 or call us at 26:44 1-800-752-3226. Now, lets take a look at our 26:51 finished recipes with MarVella. 27:00 Welcome back friends, we are here with our 27:02 ice cream and all of other yummy food that we 27:05 made today there are spreads and stuff. 27:06 Let's look at what we made. We started with 27:10 Spinach sandwich, and we can put them open, 27:13 nice sandwiches. I like that, oh yeah very nice, 27:16 and then the loaf, Veggie Loaf, yeah, veggie loaf 27:21 that's right, yes, oh it looks very good. 27:23 And than our Pita bread, fresh veggie stuffed in the 27:28 pitas; that's nice sandwiches there and 27:30 then the ice cream. Doesn't it look, it looks 27:33 something elastic MarVella? Jill don't 27:34 scream for the ice cream. Okay, well I might be 27:37 soon, well that's the real stuff. Oh, yeah the other 27:41 is the fake. Yeah, there you go, and you know it 27:43 looks, oh yeah, very authentic, just starting 27:46 to melt there just perfect for my piece. 27:48 Well friends our time is all gone. 27:50 We had such a good time today. We do, until we 27:53 see you next time enjoy this recipes; try that ice 27:55 cream at home for yourself and your family. 27:57 God bless you and we will see you next time. |
Revised 2014-12-17