Participants: Jill Morikone (Host), Marlene McKinney
Series Code: LCT
Program Code: LCT00118A
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00:01 Today we're gonna make a special desert that
00:03 doesn't have any chocolate in it. 00:05 You want to find out how to do it? 00:06 So do I, why don't you stay with us 00:08 and we will find out together. 00:41 Hello friends and welcome to another program 00:43 of Let's Cook Together. I'm your host Jill Morikone 00:46 and we've an exciting program of yummy recipes 00:50 planned for you today and especially that 00:53 secret ingredient to replace the chocolate, 00:55 I can't wait to find out how to do that. 00:56 Well, first I want to introduce you to our 00:58 special guest here in the kitchen with me, 01:00 her name is Marlene McKinney 01:02 and she comes to us from New York. 01:03 Welcome Marlene, we are so glad to have you. 01:06 Thank you I'm happy to be here. 01:08 That's right. 3ABN is the best. 01:12 And we love having you here, you are lot of 01:14 fun and your food is good 01:15 and let's started about this program. Thank you. 01:18 Tell me originally you come from where? 01:20 Oh! Right of course I come from the most 01:22 beautiful Island in the world, 01:25 I think by now they know right, the Bahamas. 01:27 The Bahamas. Nassau in particular. 01:29 Okay yeah how long you've been in the states. 01:32 Four years. Okay. 01:33 Hmm! It's been great, it's cold in New York, 01:36 but besides that I have a good time. Yes. 01:40 Let's change, change for the family. 01:41 Yeah. Now tell me you have a ministry. 01:44 What's your ministry called? McKinney's Oven. 01:46 Oh! Cute I like that. 01:48 And it's my family, we are all family oriented, 01:51 my children help, my husband help, oh! Amen, 01:53 we all help, everyone has to help you 01:55 and they know that to get involved. 01:57 Its a family, it's a team effort, right. Of course. 01:59 You work together as a family. Of course, 02:00 I think the family that works together stays 02:02 together, Amen, and prays, you know, 02:04 prays together. Amen. 02:05 And so we try to, where as we go from place 02:07 to place we do it as a family. 02:08 Yes, that's wonderful. Now beside the cooking 02:11 schools you also go out and do health 02:12 like shows and stuff. 02:13 What kind of stuff do you talk about? 02:14 Well, we talk about how to reverse heart 02:16 disease and lifestyle diseases such as 02:18 high blood pressure, diabetes, obesity, 02:21 that's one of my real practices there 02:25 cancer and you know I tell people 02:27 that I'm on a mission. Yeah. 02:29 I wish that we can just put on hold all these 02:32 lifestyle diseases and help people to die from 02:35 old age instead that would be so nice. 02:38 Praise God. Absolutely. 02:39 You know, it's a big mission with. Yes. 02:42 You know one by one we can try to help to 02:44 reverse you know at least one of those 02:47 That's right, That's right, illness. 02:48 In some bodies lives That's right, 02:49 And you know I think Marlene so many of us 02:51 we don't know what we can do? 02:53 That's right. Right and you know you at home 02:55 maybe thinking well I have this and I'm not 02:56 sure what to do, but there is, 02:57 there is help available. 02:59 Well there are simple things that we can do. 03:01 Absolutely simple things. 03:02 You know just the basic 8 laws of health. 03:04 Yes. Just those 8 doctors. 03:06 What are they lost, tell us we put before we cook. 03:07 A new start, I know that there are many 03:10 people out there, who need a new start. Yes. 03:12 And so we have proper nutrition. Okay. 03:15 Exercise, water my favorite. And yes. 03:18 Sunlight, temples, fresh air, rest, and the best 03:24 of all to trust in God. Amen. 03:27 We got to trust in. That's right. 03:28 Because you know, we can, you know, we can 03:30 apply all those principles, but if you don't trust 03:33 God to take care of your situation. That's right. 03:37 And you put your trust and faith in the doctors 03:39 and you put your trust and faith in those old 03:41 wives tales and all these other things 03:43 you know telling vain. That's right. Absolutely. 03:45 So let's trust him, put your life totally in his 03:48 hand and I promise you, I guarantee you. 03:51 You know that whatever is the outcome 03:53 it's gonna be his divine will for your life. 03:56 That's right, that's right. 03:57 And we can have peace inside no matter 03:58 what's going on outside else. Amen. 03:59 Absolutely. At least, in amidst of this one 04:01 That's right and what's your website here? 04:03 McKinneysoven, mckinneysoven.com. 04:13 Okay cool. Mckinneysoven.com. 04:15 That's my name Marlene McKinney 04:17 Yeah. you can't forget it. That's right. 04:19 It's easy hopefully you won't forget it. 04:21 Don't forget it people. 04:24 Okay, well first before we make that exciting 04:26 recipe that's replacing the chocolate. 04:29 We're gonna make some stuffed shells. 04:30 So, let's read that recipe for the Stuffed Shells. 04:34 For them you need 04:35 1-12 oz, box of jumbo shells boiled and drained. 04:39 2 lb, firm or extra firm tofu, that's drained. 04:43 4 tbsp, nutritional yeast flakes. 04:46 2 tbsp chicken style seasoning. 04:49 1 tbsp Italian seasoning. 1 cup onions. 04:55 1/8 cup parsley. 1-16 oz package of spinach 04:59 or broccoli, that's been thawed and drained. 05:02 1 tsp salt. A dash of cayenne pepper. 05:06 2 tsp lemon juice. 1 cup celery, diced. 05:11 1/4 cup olive oil. 1 bundle scallions. 05:15 3 cloves of garlic. 05:18 8 oz package of tofu cream cheese or sour cream. 05:22 1 package of vegan cheese grated 05:24 and spaghetti sauce. 05:26 You know Marlene I like this because we are 05:28 replacing the Okato cheese 05:29 that we normally use, right. 05:31 That's right and you know cheese is something 05:33 that many people when they became 05:35 vegetarians. How do I replace the cheese? 05:37 Absolutely. You know cheese has so much 05:40 cholesterol and fat. Right. 05:42 And we need to try to replace 05:43 it as much as possible. Right. 05:45 And this recipe really does a good job of 05:48 replacement those cheeses. 05:50 And it's gonna taste good. I love that it's.. 05:52 Everyone I know that I've introduced to liked 05:54 it, only one person I know don't 05:57 because he don't like the stuff the shell 06:00 that's Paul my brother. Alright. 06:01 He says Marlene forget it, just put, 06:03 he says serve that serve that 06:05 and serve the shell the stuffing. 06:06 Two words out there. 06:08 To be worn I've stuff shells, 06:09 we have shells with stuffs inside. Yes, yes. 06:12 You know, that's right. 06:13 But this is really fun for children you know because 06:16 Get in the kitchen 06:17 I get all my children in the kitchen, 06:18 I say okay guys you mash, I'll dump 06:20 and you stuff and I got three of them, 06:23 so they each have a job to do. 06:25 That's right okay let's do this here. 06:27 Okay so it's very simple well I'm gonna 06:29 send this aside. Okay. That's okay. 06:31 You want me start mashing tofu 06:32 Sure go right ahead, have some fun 06:35 That's right, mashing with the tofu 06:37 and of course you want to get your water pack 06:39 tofu, if you don't want to use the water pack 06:41 and you want to use the Mori-Nu that's fine too. 06:43 Okay. Whatever you have at home 06:44 Mori-Nu is a box variety. 06:46 It's the box, it's the silicon stuff 06:47 for deserts mostly. Right. Okay. 06:49 But here use in the kind you just find in the 06:51 grocery store Yes, water pack this is easy to 06:53 find right in the grocery stores that's the quick 06:56 thing about it. Yes I like that 06:57 We've so many things we can find right 06:59 in the grocery store. Yes. 07:00 I like my children's to know that they can shop 07:02 right in the grocery store. Yes. 07:04 And the great thing about it Jill. Yeah. 07:07 Today, we are going to the stores and they 07:08 actually accommodating vegetarian so much more 07:12 More then they did even when I was a little girl. 07:14 Oh! Praise the Lord. I'm so glad that it's 07:15 getting easier and easier to shop you have to 07:18 find the specialty stores, where they 07:20 everything, you know, that's fine to have the 07:22 specialty stores of course there are certain 07:24 things to party won't find in the stores. Right. 07:26 Maybe the chicken style seasoning you won't find. 07:28 but put them most part the majority will be 07:30 have here you can find in the store 07:31 Amen. Praise the Lord. 07:33 That's right. You know, I was telling Jill 07:35 before the show started that just like teaspoon 07:38 of cheese has 600 germs in there. Okay. 07:43 But this doesn't sound so good. 07:45 Where you can tofu today. 07:48 I just thought I would let you know 07:50 that hopefully it will get you to not eaten 07:54 cheese today. To consider. Yeah. 07:56 That's right absolutely. We consider. 07:57 You are a nutritionist. Yes. 08:00 See you learn all those good tips. 08:01 Okay this is mashed what else to do? 08:02 Okay, so let's add the I can add this in for you 08:07 Spinach. The spinach all that 08:08 green spinach lots of. Yes. 08:11 Iron then we're going to add the savory 08:15 and this is the dump recipe there again 08:17 everything is just. Perfect. I like them easy. 08:19 This one here, looking better than that or this one. 08:23 Which one did you like for 08:24 Oh! I can use this that's fine good 08:26 Okay and then we're gonna add our scallions, 08:29 I love scallion, it adds a different type 08:31 of a flavor. Yeah. 08:32 Evidently onions, we're gonna do onions too 08:34 like it to be of it, I like everything. Okay. 08:38 But you know how if you don't like it you can 08:40 always substitute or do something else, right. 08:41 Yes and you can do whatever you want with 08:43 it you know that's the thing about these 08:46 recipes you just want to make certain that you, 08:49 I'm spangling salt, okay, this one make certain 08:53 that you have no nothing that you would want 08:56 it eating herbs. Yes. 08:57 It's simple Now let's.. 08:58 Now we cheated a little, we're gonna let you 09:00 know guys, we didn't feel like 09:04 chopping up the garlic. Yes. 09:06 So we chose to use some powder, just garlic powder 09:09 So if you feel like that at home you can do that too. 09:12 Let's get it all. That's right. 09:13 Alright they have two teaspoons sorry 09:16 of lemon juice in that just brings 09:17 it a nice rich flavor. Oh yeah. 09:19 We have yeast flakes of course the yeast 09:20 flakes has all the vitamin B in there. Yeah. 09:23 Except the B12, which is added 09:24 praise the Lord. Yes. 09:26 So we have our vitamin B is going in there. 09:27 Now this you do have split it up. 09:29 And cheesy flavor. Too is alright. Yeah. 09:30 You probably find that in the health food 09:31 stores, those special tea stores. Okay. 09:33 You won't find it in the grocery store. Right. 09:35 I'm sorry about that. Yeah. 09:38 I wish you can just go to the store for 09:39 everything that was our parsley, 09:40 I'm sorry, I went so quickly there. Yes. 09:43 and then we have our Italian seasoning 09:45 I don't think. I'm trying to keep it in the bowl. 09:46 I don't think I cook anything without 09:48 Italian seasoning. Yeah it tastes good. 09:50 I like Italian of course except the sweet dishes, 09:51 we don't in their. Right. 09:53 Then of course we add our chicken style seasoning 09:58 Yes. And there is no chicken in there. 10:00 That's right, okay, praise the Lord. 10:01 This is all parsley and garlic and we have 10:04 some more yeast flakes in there. Yes. 10:07 and we our oil just a little oil. Oh! God 10:09 Because in which flavor and that olive oil 10:11 Oh yeah smells really good 10:12 I love olive oil Marlene do you know that 10:15 Yes, olive oil is a great laxative 10:17 Yeah. I have an aunt that takes two 10:19 tablespoons of it every morning just like that 10:22 I don't think I can do that 10:23 I don't think I can either 10:24 But she does and she says it works for her. Wow! 10:27 You know, so we sprinkle our cayenne. Alright 10:30 Cayenne is good for circulation, 10:31 there are some people who chose not to use it 10:33 in every dish. Because it's great for 10:35 medicinal purposes and that's fine you know 10:37 others who say they will use it, it's up to you, 10:40 I leave that to you you know, Okay, 10:42 I think it's good if we can just give 10:43 people an option. Yes, okay. I like that. 10:46 That's right. Okay, when I have you add the 10:50 In here. Umm! and that's not real the recipe, 10:55 I call it real it's not, it's not the regular 10:58 soy cream. This is soy. 11:00 it's soy cream. that's right. Okay 11:02 and you can even make that at home 11:04 if you chose to that. Yes. 11:05 you know, take a bottle of tofu and use it 11:07 add little lemon juice and we have chosen you 11:09 get to soy, soy cream. 11:11 I just find that it helps to add to the dish. Yes. 11:14 Okay. Do you have the recipe in your cookbook. 11:17 actually this ones not. It's not 11:19 Really, it will be in my next cookbook 11:20 Okay because you have a cook book available 11:22 Yes we do, yes we do, what's that called, 11:24 it's vegetarian delights. 11:26 Okay and you can look in and find it on the 11:29 website mckinneysoven.com. 11:31 And. Just look okay here. 11:34 Oh yeah that looks really, that's just easy, 11:37 it's easy. This dish is mine, 11:39 it looks really good to eat 11:40 All yours you and your hubby 11:42 That's a lot of things that we can eat all that 11:44 And you have it for two days. Yeah few days 11:46 Three days maybe four just two of these. 11:48 Five, yeah. Okay, so this is easy. 11:50 All we do is simply take our shell, yeah, 11:52 I understand you can get these in whole week 11:54 if you ordered them from like one of the 11:56 stores, yes, some of the specialty stores, yes 11:58 we just kind of scoop in there, 12:00 I like to fill my boat. Yes. 12:03 This is like a little boat and you see how you 12:05 can get your children involved in the kitchen 12:07 Oh yeah. I'm gonna grab one here to, okay, 12:10 you don't put spaghetti sauce down first 12:13 Okay. No sauce down first none at all 12:15 I got to. You don't need to because 12:16 it's gonna get in there. Yes. 12:19 And just stuff your shells, there we go, 12:21 that because I like my boats to be really full. 12:24 Yes. Alright, stay there little guy. 12:27 Oh, we just put there in the regular baking 12:29 dish here. Yeah, and it does not have to 12:30 necessarily be oil because the sauce really 12:34 helps to keep it moist. Yes, yeah. 12:36 Alright, the stuffing. 12:38 Very nice and then you topper with your sauce. 12:40 That's right and the thing is you know some 12:42 people will eat it just like that and you can't 12:44 because there is nothing that is uncooked 12:46 Necessarily. I'm sorry, sorry. 12:47 So you can't it like this. Get some bread 12:51 and eat it if you chose, that's what my brother 12:52 says eat it just like that man 12:55 I think I like to bake it, he is. 12:56 I think so to, it is so much better. Oh! Yeah. 12:59 You know and you can use if you don't have 13:02 soy cream and you want to use the 13:05 and get some napkins here 13:06 Yeah. Here we go, where is it? 13:08 Right there I got it in the my side 13:11 Our hands are good and dirty. That's right. 13:13 Alright so then we want to show you what else 13:15 we would do Yeah 13:17 Alright we take our sauce you can just we can 13:21 make your own or you, you know, 13:23 there is a recipe for the sauce of cook book, 13:25 I chose not to use Yeah this is just 13:28 This is just simple recipe. Yeah. 13:30 And we're just gonna pour some on top 13:31 Nice what you bake it at 13:33 You bake at 300, every thing is of 350 13:35 Yeah, if you think so. 13:37 It's easy, easy to remember. Yes 350. 13:39 For how long. Hope you about 40 minutes. 13:41 Okay. Because I guess that it's not nothing 13:43 that's uncooked in there. Yes. 13:45 But it just helps to get the flavors throwing, 13:48 you know. We put the cheese 13:49 on before it bakes. Yes. 13:51 Yeah that's right I got some smell 13:53 Of course, of course it's soy cheese right 13:54 Yeah. that's right. 13:55 And soy so good for us. Oh! Yes. 13:57 So there you go and this is all vegan soy cheese. 14:01 I can't wait to eat this 14:02 So it won't melt like that, but it will still 14:04 Better how it will, out flavor 14:05 that's right, lots of flavor, That's right, okay. 14:07 Now once we've done with that, I like to cover 14:10 it, don't leave it open. Okay. 14:11 Okay if you want to cover it with your foil 14:13 or if you have a covered casserole dish. Yes. 14:18 You want to cover it. Yes, okay. 14:20 And for the first 35 to 40 minutes you want to 14:22 keep it covered and then the last 5 minutes 14:25 you can uncovered At the baking 14:26 Yes. Okay. Okay. Good. 14:27 And this is one of my family's favorite 14:31 Sabbath meals And it was awesome 14:32 Okay That's right 14:33 So, I hope that you guy enjoyed at home too 14:35 I really do hope you enjoyed it. 14:37 Let's go to our next recipe, we're gonna make 14:39 stuff right here you want to read that 14:40 recipe Marlene. Sure, Stir Fry Vegetables. 14:44 We need, 2 stalks celery, chopped. 14:47 1/2 green bell pepper. 1/2 medium onion, sliced. 14:52 1 cup of pumpkin, cubed. 1 cup string beans. 14:57 1 cup of carrots. 1 cup of zucchini, sliced. 15:03 1 cup of yellow squash, sliced. 15:06 2 potatoes cubed. 2 tablespoons of olive oil. 15:11 2 tablespoons of chicken style seasoning. 15:14 1-2 teaspoons of vege sal. 15:17 And 1 cup of water. 15:21 Well, I'm excited about this because 15:22 I love vegetables Marlene. I do too. 15:25 And we are using all these vegetables 15:27 you can use fresh from your garden. 15:28 Oh! Yeah. Yes. Oh! Yeah. 15:29 This you know my sister said oh I get 15:33 string beans from my garden, I feel really bad 15:35 because I didn't do gardening. Oh! Yeah 15:38 But hopefully next year. 15:40 That's right so this is trial 15:42 Yes, but it's going to just pull them out 15:44 and put them you know That's right 15:46 Stuff like you can eat, some of them you can 15:47 just eat just as is of course but, Yes 15:50 For the sake of those, who loves to stay farm 15:51 Oh yeah I love stay farm 15:53 Maybe shouldn't we use some sesame oil here 15:55 because you know in the Chinese do their 15:57 they do know sesame oil That's right 15:58 Sesame are better That's better 15:59 That's okay for today we do little olive oil 16:01 Okay good let's start Alright, but this is simple 16:05 I put my skillet on top of the stove and put 16:09 that there and I'm going to add a little water, 16:11 Okay. We add half of my water initially, 16:15 which is half a cup Okay. 16:16 And the first thing that goes 16:18 in would be the carrots 16:19 So, we don't need the oil yet okay 16:21 We add oil in the end, okay, okay, 16:22 yeah this is my mom's recipe, oh, 16:25 this is granny recipe Yeah 16:28 We add our carrots and the reason we have the 16:31 carrots first because it take the longest. Yes. 16:33 You know And so they are kind of hard to 16:35 They are hard Yeah they are hard 16:37 and so by the end of the cooking process there 16:40 will be thoroughly cook, but this to have 16:42 crunch to it you don't wanted to be over 16:45 cooked, you don't want to carry the vegetables 16:46 that's right. okay you want them to be 16:48 still alive and little, that's right crisp tender 16:50 yes. That's my favorite. Yes. 16:52 then we're going to our pumpkin. Good 16:54 Alright. And that takes a while do. 16:56 Oh yes it does Okay 16:58 That's pretty hot So this is the order, 17:00 we add the carrots. Yes. 17:01 Then we add our pumpkin then you can add 17:04 just string beans and that of course all these 17:07 red vegetables are so great for us because 17:09 they have all the vitamin As in there. 17:12 You know, a study was done on these pumpkin. 17:13 Yeah. And says in china I think this was done 17:16 in china, but it was done and it was a great 17:18 start, it says that the vitamin A found in the 17:21 pumpkin is so good for us for fighting cancer 17:24 Oh! Praise God Yeah that you can get 17:26 most of the edible vegetables surprisingly 17:28 sweet potato great for it and so we got all 17:32 Vegetables. Our oranges are good then 17:33 Very good Yeah 17:35 And we need to have vegetables 17:36 Vegetables are so important. You know 17:38 I often tell people that you got to begin 17:42 I prefer to be raw initially, so you know 17:44 our plate should look like a garden 17:46 A rainbow of color 17:49 We should not have a plate that's all brown 17:51 and no, no, no, no and of course in Bahamas, 17:55 where I am from, it's starch, starch, and 17:57 starch. I said what you have it for dinner, 17:59 oh peas and rice, macaroni and potato salad, 18:01 but there is no mention made of the salad 18:04 and the vegetables Right 18:05 So if you ask we what I am having for lunch 18:06 and I say I'm having a great salad. Yeah. 18:09 Okay and what are you really having for lunch 18:11 Marlene that's what they will say to me 18:12 honestly they do 18:14 Let's add our next stuff normally you would 18:15 wait longer is that right 18:16 Yeah you have to, you want to wait about 18:18 3 minutes 3-4 minutes you cover and you wait 18:21 a while, I'll make sure that they are cooking 18:23 you know, For the sake of TV, 18:25 we're just gonna add it right now 18:26 We're gonna just add our string beans 18:28 Oh yeah they look good 18:30 About string beans and oh this looks good already. 18:33 It does look at that color 18:34 All the beautiful colors in there the colors of 18:36 the rainbow that's what God 18:37 provided for us That's right 18:38 And then we have some I think it's 18:40 corn squash we have here 18:42 Oh yeah good that's pretty tough too, 18:44 I love that, yeah that takes a while, 18:45 Yeah, takes a while, 18:46 all these here take a little while you want 18:47 ought those to take a longest first, yes, okay, 18:51 then you can add you Irish potato. Good 18:54 okay do keep them, we are gonna stir, just stir 18:56 them up, so we can see the colors. oh yeah 18:59 get all those colors in there. nice 19:01 so you can put on the side. Yeah. 19:05 we can't jug during anything we got 19:06 to get floor whipping 19:07 I know what's wrong with this 19:08 Yes, okay yes please. 19:10 I'll dump the next thing what comes next 19:11 The next one would be, now we add this last 19:12 Okay the peppers, the savory. 19:14 Yes that's fine Oh! Yeah 19:18 All the flavor, all the flavor, flavors found in 19:23 the onions and savory and garlic you can't go 19:25 wrong and add the beautiful blend of 19:28 Oh yeah you got the yellow and the red 19:30 and the orange All the blend peppers 19:33 You want the onions too 19:34 Sure add the Mori-Nu there okay they won't 19:39 look good people Oh! It looks beautiful. 19:43 Keep that to have some of this. Yes 19:45 try it at home that's right 19:46 it's so easy it does take a few minutes to cook 19:49 but, it's worthy. Yeah. 19:51 and get all of these vegetables to children 19:53 need them, we need them. Yes. 19:55 now how long will this cook normally? 19:56 We won't do it now, but normally 19:58 about, about 20 minutes, 20 minutes 19:59 it takes about 20 minutes to prepare 20:01 and there is also and we always add the 20:03 squash last. Right. 20:04 because the squash we will just revert to shrugs 20:07 nothing. I don't want try to squash 20:11 I wanted to look like this, that's right, okay 20:14 And then when it's all basically cooked, 20:17 I usually will add my vege sal. Oh! Good, okay. 20:20 It's a great all purpose seasoning. Yes. 20:22 And I'll definitely add my chicken style. Yeah. 20:25 Well, my mom adds the chicken style. Yes. 20:27 She loves chicken style seasoning, she says 20:29 I don't too much care for the other ones, 20:31 but the chicken style is my favorite 20:33 you know that's our favorite. Yes. 20:36 So you have those in there and see we can get 20:38 it all blended it out, skin it little small 20:40 And then we add the oil. 20:41 Yes and the oil always last preferably. Right. 20:44 And then for this kind of dish 20:46 preferably when it's finish. 20:47 Okay, so basically when you are done. 20:49 Because the oil is just to add a little flavor. 20:52 Yes. And we don't wanna heat oil too long. 20:55 Right. For this particular dish. Right, cool. 20:57 So, long as we can prevent it from being 20:58 overheated. Right. 20:59 Why not? Why not? 21:00 Okay. That's right. 21:01 And then it's finish. 21:02 At the end of the program, 21:03 we're gonna show you what that stuff really 21:04 looks like done. But now we're gonna go to 21:06 our special chocolates substitute. 21:08 So, let's read that recipe for that desert. 21:12 For that carob treats, you need 21:13 2 cups carob chips. 2 cups crunchy peanut butter. 21:17 3 tablespoons honey. 2 cups granola with flaxseed. 21:21 1 cup shredded coconut. 21:23 and 1/12 cup walnuts, chopped. 21:27 Well this is our secret ingredient right. Yes. 21:30 Our special chocolates substitute. 21:31 Yes, I love because it substitutes, 21:33 I think, it's sweet dish. I think it's the perfect 21:36 ingredient. I never see vegetarianism 21:39 has a substitute. Yes. 21:40 I see everything else is substitute. 21:42 There we go. People are just, 21:43 they just been deceived by the enemy. 21:44 Yeah, there you go. That's why I add it. 21:46 That's I like that Marlene that is awesome. 21:49 It just mean. Yes, but we're using 21:51 the carob today. Loaded in calcium, 21:56 naturally sweet, so you don't have 21:57 to add as much sugar or sweetener. Yes. 22:01 The other guy is very bitter. Yes, it is. 22:04 Chocolate and just add lot of sweetener to it, 22:06 in order for it to taste right. Yeah. 22:09 So, we're using carob. That's right. 22:11 It's everyone's favorite that I've met so far. 22:14 I can't think of anyone. I like carob, I do. 22:16 Who don't like carob. Yeah, like carob. 22:18 You know, my family loves it. 22:19 Yeah, now we already melted this or. Yes. 22:22 Heat it. Now, you can take the 22:24 peanut butter whatever butter you choose. 22:25 Some people like the cashew butter 22:27 or peanut butter or almond butter. 22:28 It's your choice. Right. 22:30 You take the butter, you melt it. Okay. 22:32 You can use the microwave, we did the 22:33 microwave for this or you can use the double 22:35 boiler, it's up to you. Yeah. 22:36 For time sake we doing them, 22:37 we did in the microwave. That's good. 22:39 Than we usually. What's next? 22:41 I like to show them, that I take my 22:44 peanut butter and I spread it around. Yes. 22:46 And then I jump my carob. In the middle. 22:49 I melt from together. Oh! Perfect. 22:52 Okay, because when you melt them together. 22:55 Yes. You can mix, mix. Oh! Yeah. 22:56 If you some to do. Oh! Yeah. 22:59 And when you mix it then it melts easily. Yes. 23:02 But I put them both in the microwave together 23:04 for about 2 minutes, not too much longer, 23:07 okay. Yeah. And it just melts. Oh! Yeah. 23:11 Perfect. You can see it's melting there. 23:12 Oh! It is, that's pretty good. I'm ready to eat. 23:14 Yam, Yam. I went to one of our institute 23:19 Uchee Pines. Yes. 23:21 There kids came in, everything they, 23:23 they had a song for every food and 23:25 they were like eat them up, eat them up, 23:26 yam, yam. So, I went on singing that song 23:28 and I've been singing it ever since. 23:29 Oh! That is cool, what. So, you mix it together. 23:32 Yeah. And this is easy. 23:33 And they were. You can add your walnuts. 23:35 Good. We've some shredded coconut. 23:39 Yeah, oh yeah I like coconut. 23:40 You saw, mash it, should wanna color 23:42 change in there. Yes. 23:43 It went from brown to chocolate looking. 23:45 That's right, yeah, it does. 23:47 Okay, you know the carob is known as 23:49 Saint John's bread. I think that's the best served, 23:53 they said because that's what 23:54 John ate at Patmos. He ate, that is good, 23:57 it's not locust as in the little creature, right, 23:59 but it was the locust bean, which is carob. 24:01 Now this is some granola we add it right. 24:03 Yes, the granola gives a nice crunch. 24:06 Oh! Yeah, we are making our own carob 24:08 clusters. Oh! Cool, okay, okay, yeah and so 24:12 you can take just spoon and get the honey 24:14 out of it there. Yeah, you need all that honey 24:17 and you know how to add the honey because 24:18 of course like I said the carob is already sweet, 24:20 right and the peanut butter has a little sugar, 24:22 unless you buy the sugar free one. Right 24:24 and even the granola has a little sweetener, 24:27 yeah. You know and so, it's easy as one, two, 24:31 three you mix. Yes and then if you give me a 24:34 spoon, I can help you and you can help me 24:36 and it takes small, small, oh what if I want big. 24:40 You can do the big one. Let's do a big one for 24:43 Jill, okay put it in the centre, okay that's 24:46 mine okay, you got that, I'm eating that one. 24:48 This is mine right here, I know you are saying, 24:50 well she doesn't bake it, you are not baking. 24:52 We're are not baking, you gonna put it in the 24:53 refrigerator or the freezer for just 24:56 5 to 10 minutes, oh! And guess what, and 24:59 that's it, yeah it's finished. 25:00 Wow that is cool. So, you know what happens 25:03 during the night when I'm asleep sometimes, 25:05 you're kids get, my children, 25:07 do they really, yes. Andrea does that all the 25:09 time and I will smell things going 25:12 and I say what you doing down there, right. 25:15 And he said, oh! nothing and in the morning 25:16 I see the bowl because he didn't wash the 25:18 dishes up, but this is really delicious and 25:21 it's great, it's healthy for your children. 25:23 Yes, I love that, there is no caffeine in there. 25:25 Yeah! You can't go wrong, okay you just, 25:29 you just can't go wrong. So, how if that 25:32 happens, you'll know whose taken the stuff 25:34 on it there right. So, this is one of our favorites 25:39 and I like that because it's healthy for you, 25:42 you can eat it and feel good about 25:43 eating it right. Yes of course, yeah of course 25:45 temperance in all things So, we wanna be 25:47 sure of that, I like that, because you wanna 25:48 make sure that, that what you eating is doing 25:49 your body some good. Yes, not doing a harm 25:52 that's right. You wanna do good, that's right, 25:54 you know when every thing you place 25:55 in there. It's gonna do the body guard, honey 25:57 is good for the body. The Bible tells us that, 25:59 Amen. You know, so go ahead have some. 26:01 That's right, you know, okay. God is so good, 26:03 he provides and do you know the nutrients in 26:06 the foods. So, it's such a blessing, yes it is, 26:08 praise the Lord, Amen, that he is you know, 26:10 right on time, that's right, that's right. 26:13 We have to go to a break here, but in just 26:15 a moment, we would be back and we wanna 26:17 show you all this yummy food 26:20 that we made. So, stay with us. |
Revised 2014-12-17