Participants: Jill Morikone, Ozella Head
Series Code: LCT
Program Code: LCT000097
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00:01 Breakfast; if you're like most people,
00:03 you jump out of the bed in the morning and hit 00:04 the ground running, and you don't take any time 00:07 for a good wholesome breakfast. 00:09 Today we want to share with you recipes for breakfast 00:11 on the go that taste really good. 00:14 Stay with us and you'll find out what they are. 00:48 Hello friends and welcome to another program 00:50 of "Lets Cook Together," I'm your host Jill Morikone 00:54 and we have an exciting program planned 00:56 for you today all with wonderful breakfast ideas 00:59 on the go. So grab your pens and papers 01:01 and get ready to jot down those recipes 01:03 as we share them with you. But first I want 01:05 to introduce you to somebody special, our 01:07 special guest right here in the kitchen with me. 01:10 Her name is Ozella Head. Welcome Ozella, 01:12 we're so glad to have you here. 01:14 Thank you, I am so happy to be here. Now you 01:15 come all the way from Atlanta, Georgia, right. 01:18 Yes, from Atlanta. Yeah, and tell us about 01:20 your ministry "Made Whole Ministries." 01:22 Made Whole Ministry, you know, 01:23 the Lord say that we should be made whole and 01:27 a part of that when we eat our food that's only part 01:32 but to be made whole is to have the whole gospel, 01:35 and so as we go out and teach about the 01:38 cooking classes then the Lord, 01:40 he gives us the abundance, he makes us whole, 01:44 so we named it Made Whole Ministry, 01:47 and if the name came from the Lord, not from me. 01:50 Amen. I love that name Ozella. That's 01:52 a really, really good name because the gospel, 01:54 the health message is the whole being. Yes. 01:57 It's not just diet, not one thing, but it's everything. 01:59 Exactly. Praise God. How long have you been 02:01 doing this ministry? Oh! Caroline and I have been 02:04 doing the ministry, we've been doing cooking 02:06 classes for a long period of time I really, 02:09 I don't remember how long we've really been doing 02:11 the cooking classes, okay, but the ministry 02:13 is up and running for maybe over a year now. Praise God. 02:17 So we go out, we do the cooking classes, 02:20 we teach basically healthy cooking. 02:24 We do blood pressures because 02:26 she's a registered nurse. Oh! Fun, 02:28 so that's perfect because you can combine that, 02:30 exactly, okay. And so even with the food, 02:33 I do the food, you know, I have prepare the food 02:35 come up with the recipes but Caroline decorates 02:38 the foods. Oh! That's fun. You make a really 02:40 good team together, yeah. That's wonderful. 02:42 And we don't want leave our husbands out, 02:44 that's right. Our husbands, they're right 02:46 there with us also. That's right, 02:48 working together is called team work. 02:50 Now even though my husband is not the one 02:55 to say in the kitchen nor Caroline husband but 02:58 they're right with us all the time. 02:59 Oh! Praise God. Yeah, that's wonderful. Yes. 03:04 I like that. And we have fun in the kitchen. 03:06 That's right, because Ozella was telling me that 03:08 her favorite thing to do is to cook. Cook. And 03:10 that's wonderful. I think it's the perfect person 03:13 to do this type of ministry and go out. Exactly. 03:15 Do you travel around a lot of different places or? 03:17 We do, we do, we travel around and also you know, 03:20 we get invited to different churches and all kind 03:23 of health functions and stuff like that. 03:24 Yeah, so, that's neat. Jill, I mean the Lord 03:29 is so wonderful, amen. And he gives us all that 03:32 we need, we need all kind of people and we did like the, 03:36 they would every year one church in Atlanta, 03:38 okay, they would have a retreat, 03:41 every health retreat every year. 03:44 Like a health fair or retreat? No, it's a retreat. 03:47 You know, it's a retreat where we have different 03:48 speakers, we had Pastor Boar, Henry, 03:52 different one they would come and you know, 03:53 and talk and we would also have doctors come 03:56 and talk also, yeah. So I would always 03:59 do the food and Ella Bruce was there one year, 04:01 and we did the food there and we baked bread and all, 04:04 Ella Bruce said, wow we having fresh baked bread. 04:08 Praise God. I love fresh bake bread, its awesome. 04:11 Okay. Yeah, well, we are doing breakfast 04:12 on the go today. Yes, breakfast on the go. 04:15 Okay, let's read our first recipe. Okay. For 04:18 the Fruit and Three-Grain Salad, you need: 04:21 1 cup cooked barley. 1 cup cooked kamut. 04:26 1 cup cooked wild rice. 1 cup fresh blueberries. 04:31 1 cup fresh strawberries, sliced. 04:33 1 cup fresh pineapple chunks. 04:37 2 fresh kiwis. 1/4 cup raw walnuts. 04:42 1/4 cup raw almonds, and 3/4 cup 04:46 dairy-free vanilla pudding. 04:49 Okay, that's look fun, Ozella. Alright, 04:51 now another recipe say the sliced strawberries, yes. 04:54 But we want till the end and add the strawberry 04:57 because the strawberries tend to bleed sometime 04:59 on the recipe, yes, and the rest of the apples and stuff 05:03 like that but we want to keep it free of bleeding, so. 05:05 Okay, that's right, otherwise, you get red 05:06 in all that stuff. Yes, so we don't want this. 05:08 We don't want that. Yeah, right. 05:09 So first of all we gonna add all the fruits. 05:13 Oh! Jill this is. That smell good. It 05:15 makes me hungry already just seeing the fruit. 05:19 Okay, we have, now this is, you know the recipe 05:21 calls for the pineapple, fresh pineapple, 05:24 the apple and we have all that, we have red apple, 05:27 yellow apple, and we also added pear in it. 05:29 Oh, fun, okay. You've already done 05:31 the work chopping for us. Yes, and I'm going 05:33 to add the kiwi, the blueberries. Oh! Yes. 05:41 High in antioxidant. Yes, I love blueberries. 05:43 You know, that's the most powerful little 05:45 food on the earth. That's pretty good. 05:47 Okay, now the grains, yes. 05:50 Let me tell you a little bit about the grains. 05:53 This pearl barley, the kamut and the wild rice, 05:57 okay, you cook them separate, okay. 06:00 And viewers when you cook this, 06:02 cook it in separate parts, okay, 06:05 but also when you cook, you can cook enough, 06:08 so you could do this recipe over and over again. 06:12 Now the tricks of this when you cook the Kamut, 06:14 pull the water off it, put it in a ziplock bag 06:17 and freeze it, and pull it out when you need it, 06:22 okay, okay, same with the wild rice 06:25 and the pearl barley, right, the barley. 06:28 Okay, now can I ask you how much water 06:31 do you put for dry grain? Do you know what, 06:35 there is really no set amount because 06:38 you know what, you want to put the, 06:39 if you want to do two cups of the grains 06:43 add just cover it in water. Okay. 06:45 Cover it in water, and let it cook until you see the 06:47 grains start to puff up especially with the wild 06:52 rice. Let it puff up and when you're eating it 06:54 Jill it's so filling. Yeah that's sounds good. 06:59 But the secret to this to save you a lot of time, 07:04 cook the grains and you know measure it out. 07:06 And put in the freezer Yes, in the little ziplock bag, 07:08 yeah. And when you get ready for it, 07:10 if you want to get up that morning, 07:11 I would have Fruit and Three-Grain Salad, 07:13 absolutely. Dice all of your fruits, 07:15 just like we have it here and viewers same thing, 07:18 okay, and then put it in a ziplock bag, 07:20 take it out that night, overnight, 07:23 let it boil and mix your fruits. 07:27 Seen now how that works, 'cause we're so busy 07:28 in the morning and who has time to cook grains 07:30 for an hour, or half an hour. 07:33 We want to put a lot of love in our food. 07:35 That's right. I like that. 07:37 So we're gonna add our grains. 07:39 Okay, you've already cooked all these first. 07:41 Umh! Now, that looks good. Oh! Wait till try this too. 07:46 I can't wait to taste it. That's right. 07:51 Wait till you taste it, okay. Very nice. 07:54 Now we're gonna mix all of this up. 07:58 Now that looks good. You know really I mean 07:59 this is so filling by itself. Oh! Yeah, 08:02 absolutely straight, and I think back to the 08:06 Genesis time. We're back in the Bible in Genesis 08:08 that talks about that. Exactly, exactly, 08:10 eating the fruits and the grains and the nuts. 08:11 Right, yeah. And this is what God intended, 08:15 and you know God is trying to bring his people 08:16 back to the original diet. Right, right. 08:19 Healthy eating for healthy people. 08:21 That's right, I like that. Okay, now we're gonna 08:23 add the nuts, now we're adding the walnuts 08:26 and the almonds. These are raw also. 08:28 So we're gonna put. So you're just ground 08:31 them up in the whole processor, 08:33 chopped them with the knife or something. 08:34 Well, we just chop them. Okay. 08:35 Now you know I have a lot of time in my hands 08:37 sometime, so I will sit and just take a knife 08:40 and now I have the chopper and all that but 08:42 a lot of time I just take a paring knife, yeah. 08:46 And I will chop the nuts and all and put them 08:49 in the zip lock bag. My girlfriends say, girl, 08:50 you got a lot of time on your hand. 08:52 That's well said, well, I will start to say do that, 08:55 but if you don't have that you can use the, you know, 08:58 nut grinder or something, that will save some time. 09:00 Exactly. Yeah. And also you could, you know, 09:03 if you have a, what you call it, the vitamins, 09:06 oh, yeah, you know the second container, okay. 09:11 You can take it and put it, put your nuts in there 09:14 and chop it also. Now we're gonna add this last 09:17 ingredients, yes, which is the non-dairy pudding mix. 09:22 Okay. Now, this what really makes it tasty? 09:26 Oh! Yeah. That gives it a little sweetener there. 09:28 I like that. I like anything sweet. 09:31 My friends say, who have a lot of thought, 09:33 you add that to, yeah, absolutely, 09:35 the fruit and three-grains. That's right. 09:38 But, this is what you think that makes the salad. 09:41 Oh, yeah, I can see that, I can see that, absolutely. 09:43 Okay, and the smell. It does I can smell, 09:45 it smells vanilla actually. Yes, yes. Now you would 09:47 have to get this at a health food store probably. 09:49 Exactly. Okay, it's not in your local grocery store. 09:51 Well, you know they used to carry in the grocery 09:52 store, okay, good, but you know, 09:54 and a lot of time you have the request for certain 09:57 items like this but just ask and if not, yeah, 10:01 you know basically your Kroger's or Wal-mart. 10:04 Yeah, your basic grocery stores. 10:06 Right, and they're getting a lot of good products 10:08 now that you don't have to make a special trip 10:10 just for you know to the health food store. 10:12 Yeah, that's right, and if you can't get it say 10:14 in some country you're living you can't get this 10:16 you can always make it without the pudding mix, 10:18 yes exactly. Right, you can just put the fruits 10:19 and nuts and still enjoy. Yeah, very good. 10:21 Yeah, okay. Yes, and you know what another little 10:24 thing you can do, yeah, like when you're cutting 10:26 the fresh pineapple, save a lot of the juice specially 10:29 from the core, and you squeeze it over the fruit 10:33 and the grains and the grains observe the flavor. 10:38 No, no, no, the juice. Okay. 10:39 It observes all the juice from you know the pineapple 10:42 makes it so much. Yeah, that sounds good. 10:45 Now what are we doing with the strawberries because 10:47 we got to go to our next recipe. 10:48 Okay, alright. Now with this, 10:50 we're finished with mixing it all up, okay. 10:52 Now the strawberry we just gonna put those on the top. 10:55 Umh! That's sound good. We're gonna put those. 10:59 I can handle that. Okay. I am just gonna. 11:03 Cute, okay. One here. So you could slice them 11:06 if you want to. Yeah, right, either one works. 11:09 But normally I make a little fan and cut it. 11:12 Yes, that's fun. Oh, isn't that cute? 11:16 Now, well, we need a one more so. 11:18 But that's alright anyway. 11:21 If that happens to you, it's okay. 11:22 The viewers I want you all to get the idea that healthy 11:26 cooking does not have to be hard, so enjoy 11:30 a wonderful wholesome dish, 11:32 a fruit and three-grain salad. 11:34 That's right, amen. Let's go to our scrambled tofu. 11:37 We're making that next. Okay. 11:39 Do you want to read that recipe for us. Okay. 11:42 1 lb. of extra firm tofu. 11:45 2 tbsp. of chicken style seasoning 11:48 ½ tsp. of sea salt. ½ cup of chopped green onions. 11:54 ½ cup of chopped leeks. 2 chopped garlic cloves. 12:00 ½ cup of chopped red peppers. 2 tbsp. of olive oil. 12:07 You know Ozella, I love scrambled tofu. So 12:10 do I, and this recipe Jill, you can do a lot with it. 12:14 Oh! That's fun. But this time we just, you know, 12:18 I always see people come on and do the tofu recipe, 12:22 so I'm just going to do it a little different. Oh! Fun. 12:26 So we have like the fresh garlic, yes, the onions, 12:31 yeah, that's sounds good, and the green onions, 12:34 green onions. But you know, 12:35 what now these are leeks. 12:38 That's what I was going to say they don't like onions. 12:40 They're onions, they're onions, 12:42 but they're in an onion family. 12:44 Yes, how are they different? 12:46 Well, the leeks they grow long and tall, 12:48 but they are fat. Yes. 12:50 And green onions are very small, okay. 12:53 Yeah, they grown long and tall, but they're skinny. 12:54 Yes. Okay. But then we have the bud 12:57 under the ground so it's round and fat, yes. 13:00 But they're all from the same family, 13:01 and they have a lot of, lot of nutrition, okay. 13:05 And do you know what they're good for different 13:07 types of cancer. Okay. 13:09 So we want to use the leeks. 13:12 They can help produce the risk. 13:13 Yes, okay, and the first thing we're gonna do 13:16 is add our oil, okay. We want to get our pan 13:20 on the burner. Yeah, but I am going to put 13:22 this first. I am going to add oil, 13:24 and then we're gonna kind of coat the pan a little bit. 13:28 Yeah, that's right, its good. 13:31 Now is this olive oil, I am trying to learn the recipe. 13:33 No, this is, this is. Just regular. 13:35 I mean you can use olive oil but let me tell you 13:37 something, I did all, I don't ever see a lot 13:40 on this recipe, on the tape is grape seed oil. Yeah. 13:46 Grape seed oil is good for high cooking temperatures, 13:50 okay. So first thing I'm gonna do here 13:52 let's add green onions, green onions, yes. 13:56 And as soon as it begin to sizzle a little bit. 14:00 I'm gonna add our leeks, okay. 14:02 Now we don't want to put the garlic in right away, 14:03 okay, because the garlic tends to burns so easily. 14:06 Yes, so, yes. There you go, okay, good. 14:13 And here's a little sizzler. 14:16 Yeah, I can. You can smell it too. Yeah. Yeah. 14:19 Just fan a little bit to the camera people. 14:22 You hopefully you can smell it too. Okay. Okay. 14:26 And we're gonna add our yellow peppers. Yes. 14:32 I love the color in the peppers. Yes. 14:34 God gave us so much beautiful colors 14:36 and variety in the food that we eat. 14:38 Exactly, and you know each color has different 14:42 vitamins and nutrients in it. Yes. 14:44 Now we're gonna go ahead add our tofu, okay, here 14:46 it's sizzling. Now this is just the water pack 14:49 type of tofu. Well firm or extra firm. 14:52 Okay, either type works, and it comes in a block, 14:55 you can get it in your supermarket or something. 14:57 Yes, exactly, in grocery store. Tofu 14:59 is basically, you don't have a problem finding 15:02 it because most stores do carry it because 15:05 absolutely, you know they told me that 15:07 tofu is the wonderful meal. Yeah, 15:11 it's in a lot of stores, that's right, 15:13 and a lot of cultures use tofu too. 15:14 Yes. But the one good thing about tofu 15:18 is so reversal in all type of recipes. Yes. 15:23 And you know. You can just throw it in. 15:25 Exactly. That's right, it doesn't have the flavor 15:27 but you can season it whenever you want it to. 15:29 Yes, and Jill you know, I told you we come 15:32 from a big family, right. Yeah. 15:33 Okay, you know my mom, my mom would not always 15:36 add this. So you know my mom used to take 15:39 something called cheese and eggs. Okay, yeah. 15:43 You've heard of that? Umh! I've heard it. 15:45 Okay, alright. That's right. 15:47 Okay, what we would do with this tofu. 15:50 We would saute the tofu just like we're doing here, 15:52 and then I would make a cheese but you know 15:56 a healthy cheese. And I would make it from 15:59 the whole soy beans, and do you know what 16:02 you take maybe 1 cup of it once the tofu is cooked, 16:06 pour it over there. Girl, it taste just like the real 16:09 cheese in there. Are you serious? 16:11 I am serious. I am serious. 16:13 That's awesome, you guys got to try that, that's 16:14 wonderful. And viewers you have to try it also. 16:17 Yeah. You would love it. 16:18 Yeah. And it's very, very simple. 16:21 Okay. So you just use this tofu recipe. 16:24 Yes, same recipe and just add you know make 16:28 your own cheese and put in on the top. 16:31 Yeah, now when you go out and do cooking schools, 16:35 you present the tofu and stuff. 16:36 Oh! Yes, yes, most definitely, yes. 16:39 And also, you know, we do something with the egg 16:43 wraps, yes, we do spring rolls. Oh! Fun. 16:48 But now with the spring roll, you can do the tofu, 16:50 you can do like veggie chicken, 16:53 different types of thing you put in the spring roll. 16:55 Veggie the fake, veggie chicken you are talking 16:56 about, okay. Yes, yeah, we don't do real, yes. 16:59 You know nothing with a face, no ma'am, no ma'am. 17:04 There we go, you need your salt. 17:05 Yeah, we're gonna put the salt in there last. 17:08 Boy, it smells good. Okay. Oh. Yeah, very nice, 17:13 and we add the salt last. Okay, and basically once 17:21 we get everything incorporated in here. You 17:24 know, basically tofu, it is already cooked, yeah. 17:27 So we just basically heat it and season. 17:30 Good, okay. So this is, I want all you viewers 17:33 to get the main idea what we are trying 17:35 to do here, okay. That's right, 17:36 how long at home would you normally cook it for? 17:38 No more than about 15 to 20 minutes, okay, 17:42 because basically you do, you saute in, you know, 17:45 the onions and the vegetables, yes, right. 17:48 So, that's basically what you want to soften up, 17:51 the vegetables in here, and once this is cooked. 17:56 Then you eat. Yes. That's right. 17:58 And also let me tell you what you can serve 17:59 with this also. Yeah. I make home made preserves, 18:02 heat preserves, and our candles, okay, yeah. 18:05 So I brought some but we ate them before we. 18:07 I wanted some, don't you think that could 18:11 save some for our viewers. 18:13 But we didn't have any more, so. 18:15 Wow, that's wonderful. Caroline's husband ate 18:17 the last. Did they, I will have a talk with Caroline. 18:22 But this is basically how we do our tofu. That's 18:25 right, oh, yeah. Thank you for sharing with us. 18:29 Okay, but later on we're gonna do, 18:31 we're gonna show everything that you can eat with this, 18:35 okay. Yeah. Alright. All the side dishes 18:38 to go with the tofu, yes. Okay, let's read our 18:40 next recipe. For the Breakfast Patties, you need: 18:45 1 lb. of veggie protein. 1 tbsp. sage. 18:51 1 tsp. paprika, and a pinch of cayenne pepper. Well, 18:57 this is fun 'cause we're putting our Breakfast 18:59 Sausage Patty. We can mix it with the tofu 19:02 or with biscuits or all kinds of stuff you 19:04 can have it with. Oh! Yes. 19:05 So this is our breakfast patty that we just gonna 19:08 shake and show the viewers how a breakfast patty 19:11 you can add with the fruit and three-grain salad, 19:13 the tofu, okay. Fun, we got a complete meal on the go. 19:17 Yes, on the go, that's it. Right on the go 19:19 Yes, okay, I'm going to use the gloves for this 19:21 because it can get a little sticky sometimes. Yes. 19:26 Yeah, I didn't want that, I just know it sticks. 19:30 And that's a little more proper. 19:31 But this is a simple recipe, yeah, quick and easy. 19:36 And viewers, I just want to show you the things 19:39 that we add in this recipe simple but tastes 19:43 just real sausage, okay. This is pretty special. 19:47 Okay, this is the sage. Okay, yes. 19:51 And do you know, it call for a little pinch of 19:54 cayenne also. So I've added the cayenne 19:56 in there also. That's quite a big pinch. 19:58 No, no remember we have the paprika. 20:02 Okay, okay, so it was not all that. Yes, okay, 20:08 now we have the oil to add to the pan, okay. 20:10 But I'm gonna show you how to mix this up. 20:12 Yeah, now this is just like a breakfast patty 20:15 sausage you can buy in the store. 20:16 Right, but you can also make your own. Oh! Fun. 20:19 Mix oatmeal and ground some fresh soybeans, 20:23 soak soybeans. Okay. Add the same seasoning, 20:27 you have a breakfast patties on the go. 20:29 Okay, and the oatmeal you said, yes, oatmeal 20:31 with that, okay, good. What, how much oatmeal 20:35 to soybean, is it even or? Maybe, you know, 20:39 you have to play with recipes Jill, okay, 20:41 basically you do need a cup of oatmeal, okay, 20:45 or cup and half, okay. And then a cup of the ground, 20:48 you take the soybeans once you soak them, 20:50 then your ground. Then grind them, 20:51 so almost even then. Yes, yes, okay, good. 20:54 So basically what you're doing, 20:55 you're just mixing it up, yes absolutely. 20:59 To get all the seasoning incorporated in there, okay. 21:03 That's right, that's right. 21:05 You see what I am saying about. 21:06 It's sticky, I see that. Okay. And then we just 21:09 gonna shape our patties. Good, very nice. 21:13 Just like that. Oh, yes it's a good looking patty. 21:16 Oh, I like to think as uniform, yes, so. 21:19 Our God's a God of order. 21:21 Yes, and this will fit a little biscuit. 21:25 Oh, doesn't that's sound good. 21:28 So now we add the oil. Yes, here's your oil. 21:31 Okay, just gonna add it to the skillet, 21:36 okay, now there. You put the skillet 21:40 on the fire there. We don't cold up and again, 21:43 okay, remember, okay. And it's going in. 21:49 Do you have to wait till its hot normally or you don't. 21:51 No, no. Okay, you can put it anytime then. 21:52 Anytime. Okay. Now normally let you tell also, 21:55 you don't have to pan fry, you can also put 21:57 them in the oven. Oh! Fun. 21:59 If you want less, less fat or oil or something. 22:02 Because basically if you put just, 22:04 spray them pan put in the oven and you can flip 22:08 them over on the other side. 22:10 What would you bake them at 350 or? 350, yes. 22:13 How long? 350 for about 15 to 20 minutes, 22:18 okay, no longer because they basically, 22:20 let me tell you something, people just don't know, 22:22 vegetarians are the way to go, and you know 22:25 food doesn't take a lot of time, that's right. 22:28 So you know God has given us so much in 22:32 abundant and you know we just need to utilize 22:36 what God has given us. That's right, that's right, 22:38 that's right, absolutely, you know it's amazing 22:40 if you fly with the airlines or something you know 22:42 if you ask I want a vegetarian meal, you know, 22:44 what they give you? What? 22:45 Vegetables, a piece of fruit. Okay, 22:49 and you think I can eat more than that, right. 22:51 Yes, yes. So you showed us all different things 22:52 today Ozella, that we can that as more than 22:55 just as vegetables and fruit. Exactly. 22:57 And ways to put it together so it really 22:58 tastes good. And that's the way God would have it. 23:01 Yeah, absolutely. Because you know 23:03 what God is variety God. Yeah definitely? 23:06 All varieties and you know when we get to heaven 23:10 there are so many things we've never seen before 23:12 that God will introduce to us. Amen. 23:16 What a day, what a day. That's right. 23:18 But until then viewers let's stick with healthy cooking. 23:23 Yeah, that's right. Okay. That's right, 23:26 'cause it gives us a clear mind. Yes. 23:27 Think God can speak to us. All the time. Yeah. 23:30 Oh, that looks good, really good, yeah, very nice. 23:36 Now, you can also you make them large, small, 23:38 however you like, okay, because you know for 23:43 my husband two is equivalent, two large ones. 23:48 Okay. So we gonna put that little bit 23:50 in the middle there. There we go, 23:52 he is cute right in the middle I like it. 23:56 And that's all, sausage patties. 23:59 That's right. Do you have a cook book, Ozella. 24:01 Yes, I do. You do. Oh, what's 24:03 I didn't know that, what's it called? 24:04 It's call Ozella's Vegetarian Cooking. 24:08 Oh, that's cute. Ozella's Vegetarian Cooking. No, 24:11 actually Jill I think is, I have two cook books. 24:15 This is the second one. We put on the 24:16 Ozella's Home Made Vegetarian Cooking. 24:18 Oh, that's fun, that's the second one, 24:21 and what kind of, you have these kind of recipes 24:23 like breakfast on the go recipes and. Yes, we do. 24:26 Yeah. Yes, and so you know the good part 24:30 about it there's something in there for everybody. 24:33 Oh, that's right. And so you know 24:35 I want people to know what it is a blessing to know 24:40 that we can eat healthy and not feel, you know, 24:43 feel guilty about it. So this is what 24:46 I call healthy cooking. That's right. 24:48 And again you don't have to pan fry it, 24:50 viewers, put in the oven and bake it, okay. 24:54 Good, good, very nice. Well we had fun today. 24:56 Alright. Time go so quick, 24:57 in just a moment friends we will be back. 25:00 We want to show you all the final products, 25:01 the things we made here today. But first 25:03 we're gonna recap those recipes and give you the way 25:06 that you can contact us, so you can get a hold 25:08 of Ozella for yourself. We hope you've enjoyed 25:12 cooking with Ozella. Now let's take a moment 25:14 to review our breakfast on the go recipes. For 25:17 the Fruit and Three-Grain Salad, you will need: 25:20 1 cup of cooked barley. 1 cup cooked kamut. 25:24 1 cup cooked wild rice. 1 cup fresh blueberries. 25:27 1 cup fresh strawberries, sliced. 25:30 1 cup fresh pineapple chunks. 25:33 2 fresh kiwis. 1/4 cup raw walnuts. 25:37 1/4 cup raw almonds, and 25:40 3/4 cup dairy-free of vanilla pudding. 25:44 For the Scrambled Tofu, you will need: 25:46 1 lb. of extra firm tofu. 25:49 2 tbsp. of chicken style seasoning 25:52 ½ tsp. of sea salt. ½ cup of chopped green onions. 25:58 ½ cup chopped leeks. 2 chopped garlic cloves. 26:03 ½ cup of chopped red peppers. 2 tbsp. of olive oil. 26:09 For the Breakfast Patties, you will need: 26:12 1 lb. of veggie protein. 1 tbsp. of sage. 26:18 1 tsp. of paprika, and a pinch of cayenne pepper. 26:23 Now if you would like more information on how 26:26 to contact Ozella or if you would like to receive 26:30 today's recipes, please write to: 26:32 3ABN, PO Box 220, West Frankfort, IL 62896, 26:40 or you may call 1-800-752-3226 that 26:46 number again is 1-800-752-3226. 26:52 Now let's take a look at our finish recipes with Ozella. 26:57 Welcome back friends we are here with our 26:59 delicious breakfast on the go, aren't we? Alright. 27:02 That's right. Let's look at we made today. 27:04 First, Fruit and Three-Grain Salad. 27:06 That looks so good. Next our Scrambled Tofu. 27:10 With the cute strawberries around it. 27:12 Okay. I like that, very nice. 27:16 And our Breakfast Sausage Patties. 27:17 That's right. But Jill we also added the biscuits. 27:22 I am ready to try one. Okay. 27:23 And let's try I am ready to try some of this. 27:26 I really think you are. Okay, lets try, 27:28 I am going tell you if it's good enough to eat. 27:33 Umh! Umh! Umh! Umh!.. Very good. 27:42 You guys have got to try this it's so good and easy, 27:44 simple. Thank you for coming, 27:46 we had a good time. Had the best time. 27:49 That's right. Well, friends our time comes 27:52 and goes so quickly especially when 27:54 we're having a good time. We hope you enjoyed 27:56 these recipes making for your family for breakfast 27:58 and we'll see next time. God bless you. Bye, bye. |
Revised 2014-12-17