Participants: Irma Guerra-Murray (Host), Angela Poch
Series Code: LCT
Program Code: LCT000112
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00:01 Ready for some exciting and delicious
00:04 recipes for your lunch. 00:05 Stay with us because we have just 00:08 what you are looking for. 00:41 Welcome to Let's Cook Together. 00:43 We've today some delicious recipes 00:46 for you and I'm Irma Murray 00:49 and I'm here with Angela Poch. 00:52 How are you Angela? Very good, thank you. 00:54 I'm glad to have you here with us. 00:56 Glad to be here. I know that you're a nutritionist. 00:59 Yes. And you also have a business, right? 01:03 Yes. Would you like to talk 01:04 to us a little bit about that? Sure, 01:06 I've a business consulting publishing. 01:08 And, I basically publish mostly my own material, 01:11 but sometimes other people materials. 01:12 And, I started with my husband 01:15 and my mom and my dad. And, we wanted to have 01:21 a way to distribute more materials to people 01:23 in healthy living and also character. 01:26 So, we feel that, you know, 01:27 if you not have a good attitude, 01:28 we're not happy, we're not gonna have that, 01:31 that good attitude is important for health. 01:34 Umm! So, so you're truly convening 01:36 not just the good cooking, 01:38 but also something that, 01:40 that also aids in your health. 01:45 Yeah. As mentally, emotional. 01:47 Yeah, because. And, so that, 01:49 that we can be living fully. 01:51 I mean our health is a whole package. 01:54 You know, it's not just about what we eat, 01:55 it's how we eat, it's when we eat. 01:58 It's, it's how it looks in the plate believe or not 02:00 can actually increase digestion because 02:02 it's looks pretty. 02:03 The mind is prepared for that food 02:04 and increases the digestive juices, 02:06 they secrete into the stomach. 02:07 Okay. You ready to prepare to eat the meal 02:09 and helps to digest the food. 02:11 And we are stressed, things tighten up 02:13 and then digestion slows down 02:15 and it can cause fermentation 02:17 of the stomach and gas, and all kinds of problems. 02:19 So, it's nice to have, it to look good 02:22 and also to have a good attitude because 02:24 all those things combine for good health. 02:26 Walking, exercise, yes, always part of it, 02:29 not just the, not just the foods actual. 02:31 Yes, you are right. And, we do need to be happy 02:34 and joyful because there are so much negativity 02:38 and bad things happening around us 02:42 that without need to be 02:44 drag down by bad health or so. 02:47 Right. Right. So, well that's a wonderful, 02:50 so today we're going to, 02:53 what the first thing we're going to do? 02:55 We're gonna make some potato stew. 02:56 Potato stew. And, 02:58 I know that it's gonna be delicious. 02:59 So, how about if would read that recipe 03:01 now Angela. Alright, let's do that. 03:04 A Potato Stew is 6 cups of water, 03:08 2 cups of tomato juice, 03:11 1/2 cup of lentils, optional, 03:14 4 medium potatoes, 03:16 diced, 1 cup of diced carrots, 03:20 2 large onions sauté if desired, 03:24 1 tablespoon of lemon juice, 03:27 2 medium bay leaves, 03:29 1 teaspoon of sea salt or to taste 03:32 and 1 cube or 1 tablespoon of "Beef" seasoning. 03:37 Very well. Alright. Now, 03:39 Angela I see that you've red skin potatoes. 03:42 Umm! Umm But we can use any 03:44 other kind of potatoes. You can use any potato. 03:46 The only reason I choose red skin potatoes 03:48 was the red skins tend to a have a nicer flavor 03:51 and so you can just scrub them up 03:53 and put them in, if you use rosettes 03:55 than you got typically it's nice to peel them. 03:57 So, the skin is a little tougher. 03:59 Yeah and also nice. 04:01 I've used it and I just scrub them really hard 04:03 and, and then scrub really good and 04:06 chop them up. It's just saves one more step, 04:08 you know, how to peel them. 04:09 Right. So, it's little quicker. 04:10 Well, I, I think it has a little different flavor too. 04:13 I love that red skin potatoes 04:15 and I like also those yellow ones. 04:17 Could you use the yellow ones, yes, 04:18 and yukon gold, believe that's how they cook. 04:20 Yeah, with the youkon golds, 04:22 or with the rosettes sometimes you wanna, 04:25 you don't wanna cook them quite as long 04:26 and put them in the end because they quickly 04:28 and fall part and over messy. 04:30 The red potatoes hold their shape 04:32 and they are firm less a little more. Okay. 04:34 That's another nice thing. Oh! It's very good. 04:36 Well, should we get started? Yeah, 04:38 let's get started. 04:39 So, first of all we have six cups of water. 04:40 Now, pass me the water that. 04:41 I'll pass the water to you. 04:43 Now, put that in our pot. 04:44 We got a pot on our stove here. 04:46 Okay. Turn that up on high 04:48 or add 6 cups of water. 04:52 Now, we need lots of water. 04:54 That so water for our healthy. And, that's true. 04:58 It helps the brain staying hydrated. 05:01 Now we've 2 cups of tomato juice. 05:03 Umm! Umm! Now, I'm using, 05:04 I'm using wheat or you can use another brand, 05:07 but you know it has all the different 05:08 vegetables in there. Okay. 05:09 So kind of gives us more flavor 05:11 then just regular tomato juice. 05:13 Like the regular tomato juice. 05:14 Alright, that's gonna get some flavor. 05:15 Yeah, that's very true. 05:16 Okay. Okay, Okay, what about if you 05:18 didn't have that the VA. 05:19 You can just use bread. Red tomatoes and 05:22 should you add then some of the other vegetables 05:25 that these, these kind of juice will have. 05:28 Sure, we can. Prep some celery and carrots. 05:31 Umm! Umm! Add little more sodium 05:33 because you do have sodium to VA 05:34 because it's more salty in taste. Yeah, 05:35 okay, very good so we have. 05:37 So, have here carrots. And carrots are rich in 05:40 beta-keratin almost any 05:42 orange vegetable has beta-keratin. 05:45 Umm! Umm! And beta-keratin is a form of vitamin A. 05:47 Yes. So, it occurs well. 05:49 We've our potatoes. The potatoes. 05:54 Now, in this case it doesn't matter 05:55 if the potatoes cook a lot because 05:57 you want them to, to. 05:59 We're gonna cook this quickly. 06:00 To the centigrade anyways, you know, to mooched up. 06:02 Well, we want to keep them fairly firm, 06:04 but the cans will cook a little bit slower than, 06:08 than the potatoes why we did them 06:09 a little smaller chops. Okay. 06:11 So, then we wanna make sure, 06:13 when we're doing any vegetables like that, 06:14 if we have the vegetables that cook slower, 06:17 a smaller size and the vegetable that cooks 06:19 quicker a larger size though cook evenly. 06:22 And, that works. Works for soups, 06:24 juice, popeye that kind of thing. 06:26 Yes, that's good to know because sometimes 06:28 you've to be salve of the, 06:31 of the cooking time of the soup, 06:35 when you put everything together and, 06:36 and you know, same size. 06:39 Yeah. So, also vegetables. 06:40 You don't have to sit around, 06:41 watch upon the soup and comeback and, 06:45 oh! I got to comeback in five minutes 06:46 to put the potatoes on. Simply yes. Oh! I gotta 06:48 put this and now because this is 06:49 gonna cook too fast, not to go messy. 06:50 So, if you got tips, 06:52 where you can put them in, let's put them 06:54 in very good one. All the same time 06:55 it makes a lot easier to cook. 06:58 Little carrots, bigger potatoes. Yeah. 07:00 Okay, what else do we add 07:02 to it now at this point. We're gonna add some 07:03 lentils this is half a cup 07:04 of can lentils. Umm! Interesting. 07:06 Now, if you're going to use dry lentils, 07:10 you would need to put that 07:11 in and cook this super lot longer. 07:13 Alright. So, using can lentils just to speed up 07:16 cooking process and also we would, 07:18 again we would leave the potatoes out 07:20 because the lentils take about 45 minutes to cook. 07:22 Right. And, then you put the potatoes in. 07:24 What about if you have some left over just 07:27 lentils. Perfect, yeah. 07:29 You could use those. Sure, 07:30 because the seasonings were just fairly soup 07:32 because the tomato based typically 07:33 when you use season lentils with tomato, 07:35 okay. Yeah. Okay, so we're adding, 07:38 we're gonna add the lentils. Lentils. 07:39 To the soup. It is too. 07:44 Now, lentils are high in both iron 07:46 as well as protein. So, good body 07:48 and bone builder. Umm! 07:51 Very good. Yeah. Now, onions, seasoning 07:54 with season right away also. 07:57 Onions make a great season. Yes. 07:59 Flavor and onions have lots of antioxidants, 08:04 lemon juice. The lemon juice is 08:06 just to give us a little bit of tang. 08:07 Umm! Umm! So, 08:10 just kind to make some interesting. 08:11 I got, I note that we normally 08:14 the cooks use a lot of garlic 08:17 and we're not using garlic. 08:19 This, this dish I'm sure we can add less garlic too. 08:22 It's just to give a different flavor. 08:25 Umm! Umm! I mean garlic in all your dishes. 08:26 Take a little dress from the garlic. 08:28 Okay, you, you wanna change. 08:30 Sauce and bay leaves. Bay leaves. 08:32 Now, these bay leaves are small. 08:34 Yes. And, so we've four here. 08:36 So, we put few more. I love bay leaves and 08:40 And now just add vegetable onion. Beans and that 08:43 soups and. Break that up little bit 08:45 so it goes faster. When I cook the pasta 08:49 also I like to put the bay leaves. 08:51 I think its gives a value. I love the smell 08:53 of bay leaves cooking. Yes, yes. 08:55 Just now so good. I often put them 08:56 in my popeye. And the flavor this one 08:57 and for two, very nice. 08:59 Okay, so we're gonna let that, 09:01 you let that cook until both the carrots 09:03 and the potatoes are soft and then it's done. 09:09 And then it's done. So, about how long 09:11 it's gonna take 45 minutes 09:12 you said or early on. This way, actually probably 09:14 take about 20 minutes. About 20 minutes. 09:16 Okay, will great. So, we've our potatoes stew now. 09:19 What's our next recipe? Unless you want to 09:22 tell us something else. Sure, I was just gonna 09:24 mention you could put this in a thermos. 09:26 Umm! And take it on lunch. So, you could have 09:28 this at home at lunch or you could take in 09:30 a thermos at lunch. And, have it with a bun 09:32 and it will stay hot in the thermos. 09:34 What you do, take your thermos out 09:36 boil some water, put it in your thermos 09:38 shake it up, let us settle them out that will heat 09:41 the thermos up. so that when you. 09:42 And then you. Pour out the water, 09:44 but your soup in that way simply stay hot longer. 09:46 And, we've had a thermos to stay hot 6-7 hours. 09:49 That's very. It's very nice tip. 09:51 Cold whether like. Yes, right. 09:53 You wanna go skiing or something. Yes. 09:55 You live in Canada, so we go cross 09:56 country skiing. Yes, I can imagine. 09:58 Yeah. Yeah, our whether here are 09:59 to get little cooler and you feel like eating hot. 10:03 Warmer fruits. Yes, yeah, yeah. 10:05 So, we can do that with any soup of course. 10:07 Umm! Umm! Okay, so. 10:09 Now, we turn to our next recipe. 10:10 Yes. Alright. 10:13 Our next recipe is Mariner Spread. And for that you 10:17 will need 2 cups of canned chickpeas. ½ cup of mayo. 10:22 2-3 tablespoons of sweet relish. 10:25 1/4 cup of green onions, chopped. 10:28 ½ teaspoon of dulse or kelp. 10:31 1 teaspoon of kelp or a dash of salt. 10:35 1/4 teaspoon of sea salt. 1 teaspoon fresh or 10:39 ½ teaspoon of dried lemon thyme, which is optional. 10:44 Okay, Angela. So now we are ready to do our spread. 10:48 Yeah, this is a Mariner Spread. Yes. 10:50 We can use this in sandwiches. 10:51 We can also use it as depth on cookies. 10:53 That's everything, I'm sorry crackers. 10:56 Oh! I'm put on cookies all they, who knows. 10:59 You can add different things. 11:00 Many may so. So, this I caught Mariner Spread, 11:03 it is like a Mark Tuna Salad just serve you 11:06 and have a little understanding of, okay, 11:07 what why called, I called that Mariner Spread 11:09 out in the sea. Okay. 11:11 And, this recipe calls for garbanzos. These, these 11:13 were canned and this was about 19 ounce cans. 11:17 So, the larger can not the small can that you just seem. 11:19 So, if you don't have much time to cook. 11:21 Yeah, you could, you could soak this. 11:24 You know, from dry, this is just as good. 11:27 Right. And is much faster with the can. You could cook 11:29 them up and, and use in this recipe. Right. 11:31 These have been rinsed and dry and drained. 11:34 So, they are fairly dry. Okay. 11:36 So, we're gonna put those in a processor. I'm gonna go 11:41 ahead and press this is up just a little bit. Umm! Umm! 11:45 Just to make a consistency of fresh bread. 11:50 Okay, we need to turn this a little more. 11:53 There we go. Okay. 12:01 So, that's it. Okay. 12:03 And we cooked. So, serve a chunky consistency. 12:07 Oh! That's different; yeah or just take that out, 12:12 so it doesn't fall in our bowl and that over there 12:16 they can see or our viewers fail to see. 12:24 How we're doing? Lets put the chickpeas in here 12:26 and chickpeas of course are called garbanzos as well. 12:29 Yes. So, that's the same, 12:30 same legume, chickpeas, garbanzos there are 12:34 actually other names for them over in India. 12:36 India has the major producers of chickpeas. 12:39 Okay. And chickpeas are also high in protein and, 12:43 and it's like lentils we talking about lentils. Yes. 12:46 Protein and iron. So, very similar lentils and 12:49 chickpeas both very high in protein, iron and fiber. 12:52 Very good, so these are a complete protein? 12:56 When we talk about complete proteins. Umm! Umm! 12:58 There is no, the only thing as I actually complete 13:01 protein other than animal products is actually 13:03 potatoes. Potatoes are complete protein. 13:06 But we don't have to worry about that as vegetarians 13:08 because no vegetarian only eats beans. Right. 13:11 They also eat wheat and grains and nuts and those 13:16 have the other amino acids that the beans don't have 13:18 and visa versa. The amino acids that are not in the 13:21 grains are found in the legumes. So, once you eat 13:28 your whole meal, you have this on a piece of bread 13:29 you've got a complete protein. 13:30 Yeah. No worries. No worries. 13:31 Okay, let's start on. 13:32 Okay, we're gonna add our green onions, 13:34 let's just give it some color. 13:36 Yummy. I love green onions and I'm just let everything. 13:39 And little mayo whatever is your favorite mayo and 13:41 I do have a mayo recipe on my website for free, 13:46 would you like to go there and get free recipes there. 13:50 Okay. Now, for various would you like to know where 13:51 that is? That's www.healthyhomecookin.com. 13:57 So, it's healthyhomecookin.com. 13:59 and there you can get a mayo recipe and you get 14:01 a sweet relish recipe with no vinegar, 14:04 which is what we're gonna add next. 14:05 Oh! Fantastic, this is the next one. 14:07 Some sweet relish, relish. Oh! Good. 14:11 And, these are our seasoning. 14:12 So, here we've kelp and dulse, 14:15 those might be new ingredients for our viewers, 14:18 but there are seaweed vegetables 14:21 and they are salty and the kind of, and that kind 14:24 of that sea get that sea fibers, so that helps. 14:28 That's where the name come Mariners Spread, 14:30 the Mariners Spread that's right, 14:31 use it more of the, the tuna taste. Yes. 14:33 And, then I've in there lemon thyme which I grow 14:36 in my garden. Umm! Umm! If I don't know, 14:37 you can find lemon thyme in your store, 14:39 but it's very easy to grow. Yes. You know, 14:41 I encourage the viewers do a little gardening get a pot, 14:44 if you live in the city, just get a pot 14:46 and put it in a shelf and have some fresh things 14:49 right in your own home because plant. 14:51 Even through, even through the winter 14:54 if you have a nice sunny spot. That's right. 14:56 Yeah, yeah. Because I've done that. 14:58 And plants clear the air because you are living 15:00 in the city life, yes. You'll need more plants 15:02 so keep the whole garden in your house. 15:03 Alright, very good. So we gonna put that seasonings in. 15:08 We will mix that up. So, this is gonna give us. 15:12 A spread recipe food. Spread recipe food. 15:14 Yeah. Flavor. 15:16 Kind of a tuna flavor not, not really 15:19 and not really strong, but sought of mild. This has 15:24 been a real hard with some of the cookies 15:27 because I have done across. Umm! Umm! In Montana. 15:31 Now, and then I'm thinking that, the reason for living 15:35 the chickpeas or the garbanzos a little more 15:38 course is to me make the tuna. 15:41 That's right, exactly, exactly it's just 15:44 for texture. Very good. 15:47 Sure and if you don't get the chickpeas dry enough 15:49 then this will go really little mushy. 15:51 Little bit mushy. But it tastes the same, 15:52 it's just the texture is not there. Yeah. 15:54 So its nice if I get the dryer. Yeah, so just drain 15:57 them really well, fantastic. 15:58 So, there we go. There it looks very good. 16:00 And, we will. And I'm sure of taste. 16:02 Can see what it looks like and it's all done 16:04 Yes, you can put that in fridge. 16:05 Yeah excellent and keep it like about how long 16:08 would you keep this in the refrigerator. 16:10 Refrigerator probably 3-5 days. 3-5 days. 16:13 Yeah, most fresh foods, we really do not 16:15 want to keep more then five days. Right, 16:16 so what about freezing it. Can you freeze this? 16:19 You know, it might change the texture 16:21 of the garbanzos. I have got it, ever tried it 16:23 because it is so fast to make. 16:24 Okay, yeah. That item need to freeze it. 16:27 Yeah, okay, very good. So, we go to our 16:29 next recipe. Yes, yes. Alright. Lets go. 16:32 Our next recipe is Omega Bars and you will need. 16:36 ½ cup of brown rice syrup or honey. 16:40 1/4 cup of canola oil. ½ cup of almond butter. 16:45 ½ cup of peanut butter. 1 cup of chopped walnuts. 16:50 ½ cup of pumpkin seeds. ½ cup of ground flax. 16:57 1/4 cup of sesame seeds those are optional. 17:01 And, 3 cups of brown rice crispies. 17:05 Angela, we've now something very, 17:08 very delicious and sweet. Sweet. Okay. 17:11 Yeah for that lunch box. Umm! Umm! 17:12 This is our Omega Bars. And, that's very high in 17:15 omega three, it has 1.8 grams 17:18 of omega three preserving. 17:20 And, so if you double that if you have two pieces, 17:22 you've three grams which is the required amount 17:25 for those who need optimal brain health. 17:27 So, the regimented dietary amount is maybe 17:30 one piece and if you do two pieces you are working 17:34 your way towards repairing frontal lobe damage 17:36 or any those cellular structures we need 17:38 the central fatty acids for cell building. 17:40 Oh! Really, that's, that's good to know. 17:42 So, first thing we're gonna do is we're gonna 17:45 Yes, grind some flax. 17:46 And, I just want to show how fast and easy that is, 17:48 we just use a coffee grinder, 17:49 something I use the coffee grinder 17:51 for just about this flax. Umm! Umm! 17:54 On this add the flax seed. And flax seed is, 17:56 is interesting because it will fluff up 17:58 when you grind it. And, fluffed up a little bit 18:06 and we can grind, we can probably grind 18:07 that even finer, we've some already done. 18:09 Okay, very good. Now, what about 18:11 if we didn't have one of this grinders. 18:13 You can buy flax already ground, 18:15 but you can get these at Wal-Mart very cheap 18:17 or any other variety in the department store, 18:20 very good. So, we will set that aside. 18:24 So, and another thing that comes to my mind 18:27 and so, so, what's the difference between 18:30 grinding fresh and buy in it already ground. 18:33 Well, seeds last longer and they are natural form 18:36 and so, they're gonna last longer, 18:38 I refrigerate flax. I want you grind it, they go 18:42 stale and they actually go rancid much quicker. Yes. 18:45 So, if we keep them fresh and we grind them 18:47 its lot better. You can grind them 18:48 about in a week or a two at a time. 18:50 Right. It's not gonna lose. 18:51 They may get, so much longer. 18:52 They may get freeze and not gonna evaporate. 18:54 Now, some nutrients do, some nutrients 18:56 B vitamin and things. They do start to go 18:58 away once we've grind up, grind them up, 19:00 but Omega-3 will still be there. So, you don't 19:02 want to leave it too longer in a fridge 19:04 that you can do up a batch. You don't have to grind 19:06 every time if you want ground flax. 19:07 We actually keep ground flax in our house. 19:10 My husband likes it on, on his salads, 19:12 so that cereals and I ike it on my cereals. 19:15 So, it's very good. So, we're gonna put our, 19:17 our liquid ingredients in our pot. Umm! Umm! 19:21 So, first one is brown rice syrup, which is kind 19:24 of a special tea item, but you can use honey 19:27 or a corn syrup. There is McDonalds corn syrup 19:30 is little higher and what they called 19:32 the glycemic index. Yes. 19:34 So, it makes your blood sugar go up really quickly. 19:36 And, you get all hyper and then a drops. 19:39 So, it's nice to have syrups that are slower 19:42 and what they called glycemic index. 19:44 Slower into the system and the energy last longer. 19:47 And, that's very nice syrup comes from. Yeah. 19:50 And, it is probably not as strong 19:51 as some that of honey also. Right. 19:53 Well, nice syrup is not a sweet. 19:55 And, I actually don't like this too sweet. Yes. 19:58 That's my personal. I don't either. 20:00 Verygood. So, we're gonna put that brown rice. 20:02 So, brown rice. And, you can put your pan on 20:05 medium heat. And, if all your ingredients 20:08 are already soft at room temperature, 20:10 you actually don't even need the pan to heat them. 20:12 Oh! But the reason, we've a pan is your, 20:15 if you take your peanut butter, 20:16 almond butter like you store in the fridge, 20:18 which I do. It will be quite stiff. 20:20 Yes. So, we wanna heat that. 20:22 So, that's so hard to mix. Makes it hard to mix. 20:24 Yeah, makes it hard to mix. We want to heat it 20:26 just a little bit, just to make it easier. 20:29 So, that's our almond butter. 20:30 And the reason we're using almonds. 20:32 Almond butter is rich and tryptophan 20:34 and also the omega-3 that's where 20:36 our omega-3 from in this recipe. 20:37 Little peanut butter, you could again use 20:40 just almond butter. I find almond butter 20:42 is quite expensive and so I add the peanut butter 20:44 just to keep this a little more economical, 20:47 but if, if you want to use the almond butter, 20:49 if you make your own home made almond butter. 20:51 Go ahead and make the whole thing with almond butter. 20:55 And, well, so we're gonna stirrup this, 20:58 this right ingredients. Okay. Alright. 21:00 Do you need this one. This one is great, 21:04 think what we will do is, we will add the canola oil. 21:07 And, I have chosen canola oil 21:09 because this is an omega-3 bar. 21:10 And, it won't have the amount of omega-3 21:12 in it that this has, if you don't use canola 21:16 if you use soy or if you use olive oil, 21:18 you're not gonna have your omega-3. 21:20 Olive oil is rich in omega-6, 21:21 but it's very low in omega-3. 21:24 Canola oil is the one that is high. 21:25 That's the highest. Yeah. 21:27 Very good. Or flax oil, 21:29 but flax oil has quite strong flavor 21:31 and so you may not, if you've, 21:32 if you use to it, if you are using flax oil. 21:34 That means you can use flax oil, 21:36 but those who are not use to it, 21:38 you may not wanna start up with that. 21:41 Okay. Alright, so we can mix up our wet 21:43 ingredients and we can take that up to heat. 21:47 In order it looks like little bit like candy. 21:50 Yeah, bars alright, so we're gonna add our walnuts. 21:54 Very good. And, you can add English walnuts 21:56 or black walnuts both are high in omega-3. 22:01 One is higher than the other. 22:03 This is pumpkin seed. Pumpkin seeds are great for zinc. 22:06 So, you don't need to grind those. 22:08 No, just leave it whole on out of flax seed. 22:12 Flax seed for omega-3. And, sesame seeds have calcium. 22:16 So, 12 oh! sorry 4 tablespoons of sesame seeds 22:22 has one serving of calcium. 22:24 We put in 2 tablespoons in this right now. 22:25 One serving, so, you got two. 22:27 Yeah. Wonderful. 22:29 And, these are brown rice crispies, 22:30 if you can't find brown rice crispies because they are, 22:34 they are special tea item and you can use regular 22:37 rice crispies. Let's get mix that all up like that. 22:45 It looks very yummy, very yummy. 22:51 Alright, you get that really thoroughly mixed. 22:56 And, if you think, if yours is looking you might wanna 22:59 a put little less or more of the rice crispy squares 23:01 just so looks like a nice consisting like this. 23:04 I find that some almond butters are dryer 23:06 and some peanuts butters are dryer than others. 23:08 So, you may want to, you may want to have a 23:11 little less rice crispies or little more in this crispy. 23:15 Look that just right here. Yes, it's looks very great. 23:18 Maybe a little more rice crispies, 23:19 but it looks pretty good. So, you're just press this 23:21 into a 9 x 9 pan and refrigerate it 23:25 and you are done. Oh! Refrigerator, oh! 23:27 Umm! Umm! Oh! This is real easy. 23:30 Yeah. This is grain. 23:32 Another great recipe for all the people that want 23:37 to eat something sweet and they don't have much time to, 23:40 to prepare about your cookies 23:42 or cakes or whatever and for the children 23:45 they love to make all that stuff. 23:46 And that omega-3 has been really shown 23:49 to help with children in growth. 23:51 And then they are healthy. This was wonderful Angela. 23:55 Thank you so much. I've enjoyed it. 23:58 We're going to take a small break and we will be back 24:01 with the finish product. So, please don't go away. 24:06 We hope you have enjoyed cooking with Angela. 24:09 Now let's take a moment to review her lunch recipes 24:12 for the Potatoes Stew you will need, 24:14 6 cups of water. 2 cups of tomato juice. 24:17 ½ cup of lentils, optional. 4 medium potatoes, diced. 24:22 1 cup of carrots diced. 2 large onions, 24:25 sauté if desired. 1 tablespoon of lemon juice. 24:29 2 medium bay leaves. 1 teaspoon of sea salt 24:32 or to taste and 1 cube of "Beef" seasoning. 24:36 For the Mariner Spread, you will need 24:38 2 cups of chickpeas. ½ cup of mayo. 24:42 2-3 tablespoons of sweet relish. 24:45 1/4 cup of green onions, chopped. 24:48 ½ teaspoon of dulse. 1 teaspoon of kelp. 24:52 1/4 teaspoon sea salt. 1 teaspoon fresh or 24:57 ½ teaspoon dried lemon thyme. 25:00 For the Omega Bars you will need. 25:03 ½ cup brown rice syrup. 1/4 cup canola oil. 25:07 ½ cup almond butter. ½ cup of peanut butter. 25:12 1 cup chopped walnuts. ½ cup pumpkins seeds. 25:18 ½ cup ground flax. 1/4 cup sesame seeds. 25:24 And, 3 cups of brown rice crispies. 25:28 If you would like information 25:30 on how to contact Angela or 25:34 if you would like to receive today's recipes. 25:37 Please write to 3ABN PO Box 220, 25:41 West Frankfort, IL 62896 or call 1-800-752-3226. 25:53 That number again is 1-800-752-3226. 26:02 Now, let's take a look at our 26:04 finished recipes with Angela. 26:17 Angela this looks just delicious, 26:20 it smells delicious, looks wonderful. 26:24 Tell us about, what you've done today. 26:26 Oh! Today of course we made our potato stew, 26:29 which we can use on thermos for lunches 26:31 on the go we've our Mariner Spread, 26:34 which you can use with crackers a step or put it 26:36 on bread with little bit of lettuce 26:38 and sprouts for sandwiches. And, then of course 26:41 we ended with our Omega Three Bars 26:43 or Omega Bars great in the lunch. 26:45 Well, everything looks delicious, 26:48 what else that you want to tell us about 26:51 those bars are really nutritious are they. 26:53 Yes, and we've created some nutritional 26:56 counseling sheets as set a publishing. 27:00 I have put together several nutritional sheets 27:02 that our viewers can, can see and get information on. 27:07 Wonderful, that's, that's really great. 27:08 I know you also have some cook books. 27:10 I've seven cook books. And, you can get the, 27:13 you can get the cook books or the nutritional sheets 27:15 at our website at www.settepublishing.com. 27:20 That's www.settepublishing.com. 27:25 Now, they can get the books and nutritional sheets. 27:28 And, other books on nutrition we carry some 27:30 from Dr. Nettles for the brain and those sort of. 27:34 Well, so you not only can go and get information, 27:38 but you can also buy these, these cook books, 27:41 right. Yes. 27:42 Very good. Thank you so much 27:44 for being with us today Angela. 27:46 I'm very glad to be here, it was lot of fun, 27:47 really enjoyed it. 27:49 Well, I sure hope that you will comeback with us. Yes. 27:53 Okay, thank you so much for being with us again 27:56 in this program. May God bless you and may you 27:59 put in practice all these recipes. |
Revised 2014-12-17