Participants: Idalia Dinzey (Host), Gracie Hubbard, Stephanie & Annelise Howard, Sarah Frain, Luke Frain
Series Code: TDY
Program Code: TDY014033A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:18 Removing pain 00:23 Lord, let my words 00:29 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:07 Hello friends, and welcome 01:08 to your 3ABN today in the kitchen program. 01:12 I am so pleased to be able to share 01:15 this following hour with you. 01:16 We have two special guests with us, 01:19 they are no stranger to you. 01:21 We are like family here. 01:22 You know, it's so wonderful to share recipes 01:24 and spend time in the kitchen, we get to know each other. 01:27 Well, you al know Stephanie Howard, of course. 01:29 Welcome back. 01:31 It's great to be here. Well, glad to be here. 01:32 Wonderful. And Sarah Frain, welcome. 01:34 Thank you. 01:36 Thank you for being with us 01:37 and for sharing all these wonderful ideas you have. 01:40 The theme of this hour of the menu-- 01:42 what is it that we're preparing? 01:45 We are talking about eating the rainbow today. 01:47 Wonderful. One bite at a time. 01:49 One bite at a time. 01:51 Well, it's important we remember 01:52 our children cookbook Kidlicious. 01:53 Yes. 01:54 We've learned that most important things 01:55 is eat lots of colorful fruits and vegetables. 01:57 That's right. 01:58 And so for making it fun 01:59 we're taking about eating the rainbow, 02:00 things that are red, yellow, green, blue and even purple 02:03 then people will get good nutrition. 02:05 And so we tell the kids 02:06 we're gonna eat the rainbow today. 02:07 Very good. 02:09 And, Sarah, you are here 02:10 because you are also a mother. 02:11 Yes, I am. 02:12 And your biggest desire as we share that as well 02:17 is to feed our children the best food possible. 02:20 What do these projects and recipes, 02:23 what do they do for your son and your family? 02:26 Well, I think they definitely does encourage good nutrition 02:28 but also having fun in the kitchen. 02:30 And we definitely find that when we cook with our children 02:32 they get more involved, they get more excited 02:33 and they want to try the things 02:35 that they've helped to make as well. 02:36 That's good. 02:37 And we do have a saying that, we go-- 02:38 we do with our fruits and vegetables. 02:40 You want to say it with me? 02:41 One, two, three. 02:43 Strive for five but eight is great. 02:46 Oh, yeah. 02:48 Strive for five but eight is great. 02:51 Very good. 02:52 Well, as some mother and fathers out there 02:56 we often think of the mother taking care of the children. 03:00 Generally you know, for the most part it is that way 03:03 but we are thinking about you, single fathers 03:06 that are taking care of their children as well. 03:08 So I just want to tell you, grab something to write on, 03:11 we're gonna share some tips and ideas with you. 03:14 The recipes are gonna be available here through 3ABN 03:17 and we're also gonna share the contact information 03:19 for Stephanie and Sarah. 03:22 You can contact them and get recipes. 03:24 And I am sure if you have any questions 03:26 you can contact them 03:27 and they will be happy to answer the questions. 03:30 And you know one idea creates another and another. 03:33 So I am sure that our viewers also have 03:36 some ideas to share with you. 03:37 But for now these are the recipes 03:40 that we will be preparing for you today. 03:43 The first one is Rainbow Fruit Roll Ups. 03:49 Next we'll be making Cauliflower Popcorn. 03:51 Cauliflower Popcorn. All right. 03:56 The fun one and then the Swamp Water Smoothie is great too. 03:59 Oh, boy. All the kids said, what? 04:02 You don't have to wait for your birthday, 04:03 we have Veggie Presents. 04:04 Oh, yes, we're going to even have presents for you. 04:09 And then one of my personal favorite is the Apple Nachos. 04:12 Oh, how fun is that. 04:13 Look at that, it looks amazing. 04:17 And then the kids are gonna come 04:18 and have some fun with our fruits and vegetables. 04:20 We're gonna make a Mango Hedgehog 04:22 and show you how to make a racecar as well. 04:27 All right. 04:28 Well, guys, I hope you are ready 04:30 because I am ready 04:32 and we are pleased to share these recipes with you. 04:35 We're gonna learn how to make the Rainbow Fruit Roll Ups. 04:38 And what do we need for this recipe, Stephanie? 04:41 All we need for this one is-- 04:51 Well, friends, yes, we do have 04:53 some friends in the kitchen with us. 04:55 We have Annelise. Welcome. 04:58 And you co-authored the cookbook, 05:01 Kidlicious, right? 05:03 With your mom? Yep. 05:05 Oh, she looks at mom. 05:06 Yes, we sure did. It was a team effort. 05:09 But you also have your friend Gracie with us. 05:12 Welcome. Thank you. 05:14 I am excited. 05:15 I've never made fruit roll-ups before. 05:17 So please teach me what are we gonna make here. 05:20 How are we gonna do it? 05:21 Okay, all you have to do is put everything in the pot. 05:23 Gracie, we're gonna start with four cups of blueberries. 05:25 Okay. 05:26 And these have been frozen 05:28 and then we just starved them out. 05:31 The great way to use frozen fruit and get good, 05:35 you know, good fruits in your diet. 05:37 Yes. 05:38 Especially when it's not fruit season. 05:40 You are doing a good job, Gracie. 05:42 Look like you have experience in the kitchen. 05:45 And then we're gonna add 05:46 just a quarter cup of dried fruits. 05:48 The dry fruit is optional, 05:49 it's just adds a little extra sweetness to the fruit. 05:52 And sometimes it's not as sweet as it can get frozen. 05:56 So how long do we cook the fruits for? 06:00 Well, really the only reason 06:01 we're cooking it is to get the juices 06:03 to come out of the blueberries a little bit 06:04 and soften up that dried fruit. 06:06 Okay. 06:07 If you are in a hurry you can stick 06:09 it in the microwave or you can even just-- 06:11 sometimes I'll just put everything in a bowl 06:13 and leave it on the countertop overnight 06:15 and it will be all soft by the next morning. 06:16 So we're just going to do that real quick 06:19 and then we're gonna drop it into our blender. 06:21 And we're going to blend it up and spread it out. 06:24 It's super easy, you do not need 06:25 to dehydrate it to make this. 06:26 Oh, wonderful. 06:27 And the kids love to have it in their lunchbox. 06:30 They think they are getting a special treat 06:31 because all the other kids have specials things, 06:32 and it's almost like eating candy but you're-- 06:34 all you have is fresh fruit there. 06:36 Yes, but tell me what are the-- why should I use this option? 06:42 What is there in the ingredients 06:44 for the regular fruit roll ups that we see in the stores? 06:48 What ingredients that they use? 06:49 Well, there's a lot of ingredients 06:51 and lot of times the first ingredient is sugar. 06:53 Right. 06:54 And sometimes you'll find high fructose corn syrup-- 06:57 They don't even have real fruits. 06:58 You are doing good. 06:59 Some of them don't even have real fruits. 07:01 Yes. 07:02 And some of them are-- 07:03 some might don't know what's in them 07:05 because I can't pronounce the words. 07:07 That's right. 07:08 So this one here we know we have blueberries 07:09 and we have pineapple. Right. 07:11 We know that so we're good. 07:12 Okay. 07:13 So the less ingredients the better, 07:15 the more natural it is. 07:17 That's right, if you can read all the ingredients 07:18 and what you are eating you are probably doing pretty good. 07:21 Okay, so is this good? 07:22 Let's call that good for now. Okay. 07:24 So you used pineapples, 07:27 dry pineapples in this recipe, all right. 07:30 I use pineapples because-- Here let me. 07:33 Just a second, let me take that. 07:34 All right. 07:35 Because they have a mild flavor. 07:37 If you are doing peaches or something 07:39 you can use dry apricots or something like that. 07:41 Right. 07:44 But pineapples have mild flavor 07:45 you can put them in just about everything. 07:47 And so that's really that-- here sweetheart, 07:48 because I am gonna give you 07:50 the pan to spread in just a second. 07:51 Can I turn it on? Just a second. 07:54 You can pop the lid on and we're going to make 07:55 just little bit of noise for a second, okay? 07:59 Here we go. 08:01 Okay, here we go. Wow. 08:04 We got to turn them into one more time. 08:07 Okay, so there's your fruit roll up sauce. 08:11 When I give this to Annelise-- 08:12 she's going to need that spatula there 08:14 and we're going to spread this thin. 08:17 Okay, so we're not using a fruit dehydrator, we're-- 08:20 We are not, we're gonna just put it in the oven. 08:22 It only goes in the oven at the lowest temperature 08:25 your oven goes to which is-- mine goes to 170. 08:27 Okay. 08:29 And it takes about four hours in 170 degree oven. 08:33 Four hours. 08:35 So you would make it and just let it sit there. 08:39 Pour it on. Yum. 08:41 Yummy. I love blueberries. 08:44 We as a family go blueberry picking 08:47 and we have so much fun. 08:50 We love the blueberry pick too. 08:51 Oh, you see that. 08:52 So you want to spread it thin enough to get this toothpick, 08:55 it doesn't dry out as well. 08:56 Okay. 08:57 But you don't want to be able 08:58 to see through very well either. 09:00 So you want to do make it thin, a nice thin layer. 09:04 So should I just keep it on the paper 09:08 or if I get it on the cookie sheet itself, 09:10 does it stick too hard or? 09:12 It's better to leave-- 09:13 This is parchment paper that we're using. 09:15 I put on a parchment paper and you know, 09:16 when you get it from local grocery store 09:18 they have the paper backing 09:19 and it's fun to pull the paper up the backing. 09:21 So this-- it will stick to the paper 09:24 and then you cut on the paper. 09:25 I am gonna show you how to do that real quick. 09:26 Okay. We're gonna spread that out. 09:27 Now I'll show you what it looks like 09:29 when it's all done. 09:31 Sounds good to me. 09:34 This is like 100% fruit smoothie 09:37 put in platter like that of 8 inch deep. 09:41 You can actually do this with apple sauce too. 09:44 You can do apple one. Okay. 09:47 That looks beautiful. 09:48 Annelise, let's cut that down 09:49 and I am gonna let them see what this, 09:51 what the finish product will look like 09:53 and then we're gonna cut it into pieces and let you try it. 09:55 Let me take this out of the way. 09:57 There you go. I'll take this. 09:58 Yeah, take that too. The blueberries are all over. 10:01 Yummy. 10:02 This is what it looks like when it comes out of the oven. 10:04 It's stuck to the paper. Oh, yeah, sure is. 10:08 And I usually use pair of scissors 10:11 but you can also use a pizza cutter 10:15 and kind of cut it across. 10:17 But to me I have a kitchen scissor, 10:18 I saves these specifically for food. 10:24 Oh, these are kitchen scissors. 10:25 These are my kitchen scissors. 10:26 I cut the edges off so that you have nice even edges. 10:32 Let me cut this one out and then I'll cut the slice. 10:34 And the kids run and say, 10:35 mom, may I please eat the edges? 10:38 Yes, that's right. 10:39 Can I eat the edges? Can I eat the edges? 10:41 And so we're going to cut a piece here 10:44 and what I do is-- 10:45 They are still on the paper. 10:47 Yes, still on the paper. Okay. 10:48 And what I do at home is I roll them up. 10:51 Yes. 10:53 And I'll put it-- I'll wrap them in plastic wraps 10:55 and it will get you know, kind of crusty 10:57 and then I can put them in the lunch box. 10:59 And then when she goes to eat them 11:01 all she has to do is peel the paper-- 11:02 You want to do that? 11:03 Peel the paper off and give a little piece to Mrs. Gracy. 11:05 That's right. I'd like to see that. 11:07 Do you like to try a piece of it? 11:08 Look at that. Oh, yes. 11:11 Wonderful. That was perfect. 11:13 Isn't that beautiful. It comes right off. 11:16 Well, you want to take a small bite, 11:17 so take a-- cut the piece off 11:18 and give it to every-- give a piece to everybody. 11:21 Great, now which flavor is this one that you made? 11:23 This one is mango. We made mango. 11:25 Oh, my goodness. I love mango. 11:28 And mango, peaches are good flavor. 11:29 You could make any flavor you like really. 11:34 Oh, my. What do you think? 11:37 I love it. That's mine. 11:40 The rest is mine, you've lost it. 11:42 Whole mine. 11:43 It's yummy, yummy food. We like it. 11:45 And it's so good for you 11:46 and they think they are getting candy 11:47 almost from the grocery in the lunchbox. 11:48 This is so good. I love it. 11:50 I got to make this for my boys. 11:52 Well, while you are reading the next recipe 11:54 I am going to keep eating this fruit roll up. 11:58 Okay. That will be great. 11:59 Our next recipe is cauliflower popcorn. 12:13 I have never heard of cauliflower popcorn 12:16 but it is so good. 12:18 So, okay teach us 12:19 how to make this famous cauliflower popcorn. 12:22 This is super easy. 12:24 And you know, something I'd like here, 12:25 let's just put this together. 12:26 Let's start with the cauliflower. 12:28 We just cut the cauliflower up into popcorn size pieces. 12:31 Okay, if I don't have fresh head of cauliflower, 12:34 can I use frozen cauliflower or it does not work this way? 12:36 I am not sure it goes well with frozen 12:38 because the texture is gonna change. 12:40 That's true. Okay. 12:41 Okay, we're going to drizzle on a little olive oil. 12:43 Olive oil. Extra virgin olive oil. 12:47 Just like popcorn. Just like popcorn. 12:50 And then you can put in a little bit of salt. 12:55 And a little bit of onion and garlic powder. 13:01 Little bit of seasoning. Here we go. 13:03 It got stuck in it. Oh, yes. 13:04 There we go. 13:05 It's all right. Okay, next. 13:08 And we have garlic powder here. 13:13 Doing good, Annelise. 13:15 Here's your spoon, just stir it up. 13:17 No wonder you do that cookbook with your mom. 13:19 Right. She's got it all down. 13:21 Something I learned when I was cooking for kids, 13:23 learning to feed kids is if kids don't like vegetables 13:27 they might like them roasted. 13:29 And vegetables roasted have a different flavor. 13:31 Yes, they do. 13:32 And they are little sweater 13:33 and people, kids tend to like it better. 13:35 So I roasted the cauliflower 13:36 and I try this out at Annelise's school 13:38 I do hot lunch every once in a while 13:40 and I served the cauliflower popcorn 13:42 and couple of kids came by and they say, 13:43 I don't like-- I don't like cauliflower. 13:46 Just try a piece. 13:47 I don't like cauliflower but I like this. 13:50 But you love that. And that's what happened. 13:51 The kids came back there for seconds 13:53 because they love the cauliflower popcorn. 13:54 You know, that's one good thing I admired that in you 13:58 because you encourage the children to at least taste it. 14:00 Sometimes we don't encourage our children to taste the food. 14:04 Yes, it is different, just go ahead and taste it. 14:07 Take two bites out of it. You are not gonna die. 14:10 Right? 14:11 And you know what it's very funny. 14:13 There is a study done by a-- 14:15 I don't remember who did the study 14:16 but the study basically said, if they try a food enough times 14:20 then they will learn to like it. 14:22 So they don't have to try it. 14:23 I think it was like 7 to 15 times putting on the food 14:26 if you just have them try it, if they are willing to try it 14:29 then they can-- their taste buds adjust to it 14:32 and they learn to like the food after a certain time. 14:35 Well, I am a living testimony of that with the asparagus. 14:38 I did not like asparagus but I prayed, 14:40 Lord, help me to like the asparagus. 14:42 So I ate it, I don't know how many times 14:44 and now I just love asparagus. 14:46 All right, so let's just prepare this. 14:49 Now we're gonna bake this is or? 14:50 We're just gonna bake it in the oven 14:51 at 475 degrees, it's a hot oven. 14:54 475? 14:55 And we're gonna do it very quickly, 14:56 we want it to get brown just kind of corners 14:58 and the bottom then we stir it up a little bit. 15:00 So, Annelise, you're gonna help me dump it in there? 15:03 I'll dump and you stir it with the spoon. 15:05 There you go. 15:06 Well, I encourage all the parents 15:08 to get your kids in the kitchen 15:11 so they can learn how to-- their way around the kitchen. 15:14 Very good. 15:15 So all you have to do is simply bake it at 475. 15:19 For how long? 15:20 For just about 10 minutes. 15:21 Ten minutes. 15:22 You give it a shake every once in a while 15:24 so you get brown on all the sides. 15:25 It's very yummy. Very good. 15:28 Well, we have the finish product here. 15:31 It is nice and brown. 15:33 It's been baked at 475 for about 10 minutes, 15:37 it's been seasoned and I tell you what, 15:40 it's gonna be a famous treat in your household. 15:44 Try it out. 15:45 Let us know how everyone reacted to that recipe. 15:49 Well, it's interesting 15:50 how some of our parents do call us and say, 15:54 how do I get my children to like vegetables? 15:57 And sometimes we ourselves as mom or dad 16:00 whoever is cooking most of the meals, 16:03 we just do the same old routine, 16:06 same thing over and over again. 16:08 And it's interesting that 16:09 I am used to making a cauliflower puree 16:12 you know, like mash potatoes instead or steamed 16:15 but I never thought of doing the cauliflower popcorn. 16:17 Right. 16:19 Just different ways to serve it. 16:20 Some people like it differently. 16:21 I've learned like a lot of different vegetables 16:23 with asparagus, with Brussels sprouts. 16:26 I can get my husband eat Brussels sprouts for anything 16:29 and I started roasting them and he likes them that way. 16:32 That is a very good tip, very good idea. 16:35 Start roasting our vegetables and try to, just explore. 16:40 That's what the kitchen is, it's laboratory, right. 16:42 That's right. 16:43 Just explore a little bit of this 16:46 and a little bit of that. 16:47 And just-- we're talking about eating the rainbow 16:49 you'll notice that there is no rainbow in cauliflower. 16:51 Oh. 16:52 However-- There's the clouds. 16:54 There's the clouds. Excellent. 16:57 The white does count as a color 16:58 because it's very nutritious 17:00 even though it doesn't have your-- 17:01 you think you always need red or green or something 17:03 but white is a very good color as well. 17:05 It has-- each color 17:07 has a different vital chemical 17:08 it helps you fight different germs and diseases. 17:10 But not for white bread. 17:12 Well, it doesn't count for bread, that's correct. 17:15 You know your stuff, young lady. 17:17 That is very good. 17:18 Your bread should be brown. What? 17:21 Your bread should be brown. 17:22 That's right, your bread should be brown. 17:24 Whole wheat bread, whole grains. 17:26 All right, well, are you ladies ready for the next recipe? 17:29 The next recipe we have here is some veggie presents. 17:33 That's right. Whose birthday is it? 17:37 Yours, today. 17:40 Okay, our ingredients for the veggie presents are-- 18:09 Okay, ladies and gentlemen, 18:10 we're gonna pretend it's my birthday. 18:12 Okay? 18:14 Okay, and we're gonna make you a present. 18:15 A colorful present. Okay, what are we doing? 18:19 Okay, well, what's more fun 18:21 than getting a present at the dinner table. 18:22 That's right. 18:23 And if it's a present of beautiful, 18:25 colorful vegetables it's even better. 18:27 It's a present for your health is what it is. 18:28 That's right. 18:29 So we're gonna make a little present. 18:30 We're going to make a pouch of vegetables. 18:34 So we're gonna start off with our potatoes. 18:37 Yes. 18:38 And we're using red potatoes 18:40 because the great thing about red potatoes 18:42 is you don't have to peel them. 18:45 And I don't like peeled potatoes. 18:46 So and we're going to follow that up 18:48 with some zucchini that we chopped up. 18:51 Wonderful. 18:52 So you have red potatoes, you have the zucchini. 18:55 Some green. 18:58 And we're gonna put in some yellow squash 19:02 because it adds another color and we like color. 19:06 And we're gonna add a little bit of red pepper for color. 19:08 Oh, yes, very colorful. Look at that. 19:10 We love colors. 19:11 Remember,we are eating the rainbow today. 19:12 We are eating the rainbow today. 19:15 Then we're gonna have onions. 19:16 I didn't know I could eat a rainbow. 19:18 Eating the rainbow. 19:21 Eating the rainbow, one recipe at a time. 19:22 Go and stir that a little bit 19:23 and then we're going to put our dressing on. 19:28 So we-- that dressing that 19:30 you're gonna be putting in there 19:31 is the Italian style seasoning that you made? 19:35 Yeah, it's the Italian dressing that I make from home. 19:38 One neat little tip is that the Italian dressing packets 19:41 at the grocery store are very yummy 19:44 and you can easily make those healthier 19:46 by adding lemon juice instead of vinegar. 19:47 That's right. 19:48 Don't put all the vinegar just put it little bit in. 19:51 And then the vitamin C from the lemon juice 19:53 helps you to absorb the vegetables, 19:55 absorb the minerals from the vegetables 19:58 better than like the vinegar would. 20:00 Right. 20:01 And vinegar is for cleaning house, 20:03 it's not for eating. 20:06 That's right. Very good. 20:08 So it's a light season, right? 20:10 It's lightly seasoned. 20:12 It looks so good already. 20:14 It does look good. 20:15 We're gonna wrap it up in some parchment papers. 20:18 Look at all that beautiful color in there. 20:20 We're gonna make a little noise just for a second. 20:23 Now the biggest problem I have when I make these 20:26 is my husband and my son, and both have big apetites. 20:29 Okay. 20:31 And I can't seem to make enough of these to make them happy. 20:35 So they go through two or three or four of these. 20:37 Do you have any more of those veggie presents left? 20:40 So that's one of our problem. 20:42 We'll make two out of this batch today. 20:44 So we're going to-- can you spoon about half 20:46 of the mixture into here put it on? 20:51 All right, I'll hold it for you. 20:53 She's my left hander. 20:55 Yes, I know it is. My brother is left hander too. 20:59 Very good. 21:00 Very good. That's pretty good. 21:02 So Annelise has co-authored a cookbook, Kidlicious. 21:07 And I can see she really enjoys her time in the kitchen. 21:11 So I want you to see 21:13 if we can get a kind of a close up on here 21:14 so I can show you how to wrap up the corners of this. 21:17 That will be good. 21:18 So do you remember how to do it, Annelise? 21:20 I think. You fold the first corner over. 21:24 Oops, you have to do it slow. They have to see it slow. 21:26 So you do one corner 21:27 and then you fold it one more time 21:29 and do another corner, 21:31 and then you just keep doing that all the way around. 21:33 Sometimes you have to scoot the stuff in 21:36 until you get all the way to the other side. 21:38 Now if we're gonna place this present into the oven 21:43 as we place it on a cookie sheet 21:45 but how hot does the oven need to be? 21:51 We leave cooking it about 375 degrees 21:54 and we cook for about half an hour 21:56 to get all those veggies cooked. 21:57 Okay. 21:58 So once you get all wrapped up, 22:00 the bottom one I usually tuck under 22:01 because sometimes it doesn't stay. 22:03 You can do this in an aluminum foil 22:05 if you're maybe cooking over a fire or something 22:09 but this is a fun way to do it inside the house and nice. 22:12 I don't like to cook 22:13 in aluminum foil too terribly much. 22:15 So we just do it on the parchment paper. 22:17 The wrapping paper is colorful. 22:20 That's right. 22:22 Now the-- when you bake this 22:25 does the present open up by itself or-- 22:28 No, you get to unwrap your present at the dinner table. 22:31 Oh, very good. Okay. 22:34 So it's good-- You put them on the table, 22:35 you can give everybody their own present on their plate 22:38 and you can serve it 22:39 with whatever else you are having for that day 22:41 whether you're having a loaf or a sandwich even. 22:45 It's good with a lot of different things. 22:47 Well, this is really nice because when the kids take 22:50 their lunches to the school it's all in one place. 22:56 They can also take that present 22:58 and put it in the microwave I am assuming to warm it up. 23:01 If you have leftover from the night before 23:03 or whatever, you can put it in the school lunch. 23:06 I am a full a fan of using leftovers in the lunch box. 23:10 Me too. 23:11 Because it makes life easier for us. 23:12 It's practical, you know. Very practical. 23:15 So if it's too much at the edge 23:17 just move the vegetables in more, 23:21 just adjust them as you go. 23:22 As you need it. Yep. 23:23 You are doing very good, Annelise. 23:26 Roll them up. 23:27 Maybe someday you'll have your own restaurant? 23:31 I like inventing my own things. 23:32 You like inventing your own things, that's good. 23:36 How old were you when you started 23:38 being in the kitchen? 23:40 You couldn't talk yet 23:42 and you were helping momma holding the stuff. 23:43 I'll tell you a little secret on her. 23:45 When she was little we had a countertop 23:47 that had like a corner. 23:48 Yes. 23:49 And so when she was very little 23:50 I put her in the back little corner 23:51 and she would sit up and watch me 23:53 go cutting or cooking or whatever 23:55 and she would sneak food even then. 23:58 She would sit there and she take a bite of tofu 24:00 even it was raw tofu or whatever she just take it. 24:03 And she think it was funny. 24:05 You are not supposed to say that. 24:06 Oh, sorry. 24:08 So ever since she could sit up 24:09 because she obviously sit up to do that, 24:10 she's been sitting in the kitchen 24:11 and helping me cook. 24:12 Very good. 24:13 And it's good and it's just-- and I can't emphasize it enough 24:20 to bring your children into your kitchen. 24:22 Sometime we think that they are in the way, 24:23 they are gonna slow us down 24:25 but in reality, in my personal life 24:28 with my children they learned to assist you 24:33 and someday you're gonna go to college if the Lord-- 24:36 and who's gonna attend after you, right? 24:38 Who's gonna cook for you? 24:39 You're gonna be away, mom can't do it all your life. 24:42 So yes, bring your children into the kitchen, 24:45 introduce them to the colors of the rainbow in our foods 24:49 and just get them used to having 24:51 or learning to choose how to make healthy choices. 24:55 Well, we do have another recipe and this is such a funny title. 25:01 That's just so cool. The Swamp Water Smoothie? 25:06 Wow, well, let's find out what we need for this recipe. 25:29 This is the swamp smoothie. Absolutely. 25:32 How did you come up with this recipe? 25:34 Well, you know, sometimes to get those boys 25:36 to eat their greens you have to get a little creative. 25:40 Well, right now friends, 25:41 as you can see here we have Luke Frain with us. 25:44 He is Sarah's son and we are so excited 25:48 that he's here in the kitchen. 25:51 So boys, you need to be encouraged. 25:53 Thank you so much for being with us. 25:55 You are welcome. 25:56 Is this like one of your favorite smoothies? 25:58 Yeah. It is? 25:59 Okay, walk us through, what are we going to do? 26:01 All right. 26:02 What should we start with? The bananas. 26:04 We're gonna start with our bananas. 26:06 Now those bananas look like they are frozen. 26:08 These bananas have been frozen 26:10 and that we cut them into pieces 26:11 so that it will be easier for our blender to deal with. 26:14 Okay. 26:15 And you can put those right in the blender, okay? 26:17 And when you are doing bananas for smoothies 26:19 you're gonna want to look for bananas that are spotted 26:21 because they are lot more sweet than the ones that are 26:24 little bit green on the end and that kind of things. 26:26 So look for bananas that are spotted, 26:28 not quite as ripe as you want them for banana bread 26:31 but good and spotted like this. 26:32 And you'll just peel them, slice them, 26:34 you can put them in the Ziploc bag, 26:35 you can put them in bowl. 26:36 I actually have a bowl in my freezer all the time, 26:38 it has bananas in them. 26:40 So anytime we want a smoothie 26:41 or anything like that we can just go to our banana bowl 26:43 and put them right in our smoothies. 26:44 That's right. 26:45 Okay, so next, we have some frozen mango. 26:49 We actually are using one cup of frozen mango today 26:51 instead of the pineapple and the mango combination. 26:54 So the nice thing about smoothies 26:56 is that they are very flexible, you can do just about 26:58 any fruit or vegetable combination that you want. 27:01 So today we have a little bit 27:02 of tropical flavor with the mango. 27:05 We have-- we're actually using lementine today. 27:07 So we're doing two small clementines 27:08 instead of one peeled orange. 27:11 You can really adjust 27:12 any of these quantities to your liking. 27:13 Very good. 27:14 All right, next we have what's going to make 27:16 our swamp water color. 27:19 We are using kale. 27:21 Kale has really become very popular 27:23 over the last few years or so 27:25 and it's been listed on super foods list. 27:28 And so kale, if you can get your kids to eat kale 27:30 you'll be doing them a huge favor. 27:32 Kale also, it does tend to have 27:33 a very strong, almost bitter flavor. 27:35 So if it's your first time putting greens in the smoothie 27:38 you may want to start with a more mild green 27:40 like spinach or something else like that 27:42 because kale is a very strong flavor 27:44 or even do half and half, that's kind of how we started. 27:46 We did half spinach, half kale and then we moved to the kale. 27:49 Very good. All right. 27:50 That's a very good tip right there, 27:53 just gradually you know, changing 27:55 because if you start something 27:57 that you've never done before you're gonna be like, 28:00 oh, I don't like it. 28:01 But it's just a matter of adjusting, right? 28:03 So very good. 28:05 So now you are to the point that you just use the kale 28:07 not the spinach in there? 28:08 Okay. 28:09 Now what else do we put in this swamp? 28:11 We have a very small sliver of ginger, fresh ginger. 28:15 We're gonna put that right in our blender. 28:17 Now sometimes we have seen this at the grocery store, 28:19 it's a very funny looking, has lots of figures 28:23 and different things like that. 28:24 This is called ginger root 28:26 and it has a very strong flavor which is why we are using 28:29 this in very small amount in our smoothie today. 28:31 What you gonna want to do 28:32 is just cut a little bit of a piece off of there 28:34 and you're going to want to peel it 28:36 when you put it in your smoothie. 28:37 But this is gonna add a very, very-- 28:40 Tangy taste to it, right? 28:42 Yeah, it's got a good taste to it. 28:43 So we're going to put-- and if you don't care 28:44 for the flavor of ginger you can leave this out too. 28:47 Oh. Oh, wonderful. 28:48 Okay, now we're gonna put a little bit of fresh mint 28:51 and this is just gonna make the smoothie come alive. 28:54 Whenever you put fresh herbs in something 28:56 it just really gives it a lot of fresh flavor and-- 28:59 I have to say this is a super-duper swamp smoothie. 29:04 Absolutely. Wonderful. 29:05 Look at all those ingredients. Okay. 29:07 Okay, and now we're going to put our liquid in there 29:09 because we need to have-- allow this to be able to blend. 29:12 So, Luke, if you want to start it with half of that, 29:13 this is apple juice that we are using. 29:16 And really you could use any type of juice that you want. 29:19 I even sometimes use water or non-dairy milk as well. 29:22 Good, good to know. Okay, all right. 29:25 That's just gonna add a little bit of extra sweetness. 29:28 Okay, so we have all of our ingredients in our blender. 29:31 Luke, if you want to just put that right on there. 29:33 Okay. 29:34 Now make sure we put our lid on 29:36 otherwise we could have our swamp water on our ceiling. 29:40 All right, here we go. 29:56 All right, now this one we could have 29:58 probably put a little bit more kale in. 30:00 This is not maybe as green as swamp water truly might be. 30:04 So if you wanted to add a little bit more of the kale 30:06 you definitely could do that or any other green 30:08 that you would like to use. 30:10 Yes. 30:11 So we love to have fun with our smoothies 30:14 and have fun different cups that we can pour them in. 30:18 so this one is kind of like Mason jar. 30:21 You want to give that a try? 30:22 You're going to drink that green drink? 30:25 Yeah. You are? 30:27 The guys, the guys your age, 30:29 the boys are gonna be like, 30:30 oh, no, I don't think I can drink it. 30:33 Well, let's see if it's child-proof. 30:35 All right. This is boy-proof. 30:37 All right 30:41 Is it good? How is it? 30:42 Real good. 30:43 Real good. All right. 30:44 It's not just good, it's real good. 30:46 All right. 30:47 Well, sometimes you might have little bit of extra smoothie 30:49 left once everyone has gotten their fill 30:51 for breakfast or snack or whatever you have made it for 30:54 and there's a lot of different things 30:55 that you can do with your leftover smoothie. 30:56 One of our favorite things 30:57 is to pour the leftover smoothie into popsicle molds 31:02 so that you can have it frozen later on 31:03 a hot summer day for a popsicle. 31:05 So Luke, if you want to just pour 31:07 some of our smoothie mix in there? 31:10 That's such a good idea. 31:11 And then another idea, 31:12 if you would like to pack this in your kid's lunch, 31:14 sometimes smoothies cool off, 31:17 they get watery and they don't taste as good. 31:19 So something that you can do 31:20 is just to take your leftover smoothie mix 31:22 and then pour it into freezer size small container 31:25 and take that out in the morning 31:27 when you are packing your kid's lunch 31:28 and then by the time, 31:30 at lunch time comes around it's been thawed 31:31 and they can eat it with the spoon 31:33 kind of like an apple sauce consistency 31:35 or you know, maybe even there might be 31:38 smoothie consistency by that point. 31:39 So there's lots of different things. 31:40 Don't throw your leftover smoothies away 31:42 if you have anything leftover in the mornings, don't. 31:44 This is great. 31:46 Our family is a smoothies family. 31:48 My boys love smoothies and this is one new smoothie 31:52 for us to try at home for sure. 31:54 The great thing about smoothies 31:55 though is they are so much flexibility. 31:57 You can just really put almost 31:58 anything into smoothie and it's gonna taste great. 32:00 Yeah, it's like Granny Smith is the green apples, right? 32:04 That would add a really nice tart taste to them as well. 32:06 What we found that it's really important 32:08 to put a banana or-- frozen banana 32:10 or maybe an avocado or something like that, 32:11 that really adds to the creaminess stuff factor. 32:14 Well, guys, I am sure you are savoring all this at home 32:19 but we must move on to the next recipe. 32:22 And this is some Apple Nachos. 32:25 What do we need for this recipe? 32:27 For Apple Nachos we need-- 32:45 To make the Peanut Butter Drizzle you'll need-- 32:52 And to make the Hot Fudge Sauce you'll need-- 33:06 Very good, guys. 33:08 Now this is a very healthy option, 33:10 you may see the fudge syrup 33:13 and what we're using is the carob chips. 33:15 We are using carob chips. 33:16 Okay, well, walk us through. 33:18 I am excited. 33:19 I had never ever heard of apple nachos before. 33:23 They are favorite in our family 33:24 and we sometimes have it even for breakfast. 33:26 It's so healthy you can even have it for breakfast. 33:27 So, we definitely enjoy having apple nachos at our house. 33:30 So, Luke, if you want to start 33:31 by layering our chips on our plate there, 33:34 we're gonna call the apple chips. 33:36 So what we did to the apples 33:37 was we just cut them in half and-- 33:40 We cut them in half 33:41 and then took the core out of them 33:43 and then we very thinly sliced the apples. 33:46 And to keep them from browning what we did 33:49 was just pour a little bit of lemon juice on them. 33:51 So these actually have been cut for a little while 33:53 and they haven't turned brown so that's a good tip. 33:55 And is just to remember pour a little bit of orange juice 33:58 or apple juice, either juice that has acid in it. 34:01 Yep. 34:02 And that works out just great. 34:04 Sometimes if you find that the apples are little bit damp 34:06 you might want to wipe the juice off 34:08 so you don't have such a strong apple 34:10 or pardon me, lemon flavor. 34:12 And then we did try to choose some apples as well 34:15 they were very tart crisp apples 34:17 or very sweet and crisp apples. 34:19 You definitely want the crispy apples. 34:21 So we have some Granny Smith apples, 34:23 we have a couple of Pink Lady apples in there. 34:26 Honeycrisp will also be fantastic. 34:28 So just any crisp apple 34:29 would really work out well for this recipe. 34:31 There are so many versions of-- types of apples. 34:34 And when I go to the grocery store anymore it's like 34:37 when did this one come around, you know. 34:39 It's true, and we are from Michigan 34:40 and we get lots of apples growing in Michigan. 34:42 So we really get to experience. 34:44 Okay. 34:45 So well, Luke-- while Luke is setting up 34:47 the stage with the chips, the apples. 34:50 What are you gonna make over there in the pot? 34:52 We're gonna start with our hot fudge sauce. 34:54 And to make our fudge sauce I have put just a small amount 34:57 of our non-dairy creamer in here 35:00 and I am actually using a vanilla flavor. 35:02 And when you are using the non-dairy creamer 35:04 you actually kind of eliminate the sweetener if you want. 35:06 So we're actually not going to be putting 35:08 the maple syrup in the-- when we are making this. 35:11 And I am just gonna bring this to a boil. 35:12 And it won't take very long 35:13 because I have just about fourth of a cup here. 35:15 Okay. 35:16 How is it going there, Luke? 35:17 You are doing a really good job there. 35:20 It looks like a flower almost. 35:23 So this is usually corn chips 35:25 that people put for the nacho chips 35:27 and this is apple nachos. 35:29 Yes. Yes. 35:30 And so it's a nice dessert but it's also very healthy 35:34 and Luke actually has diabetes and so we're always looking 35:36 for foods that have lots of fiber in them 35:38 because that tends to stabilize his blood sugar. 35:41 And so leaving the peal on the apple 35:42 and having the apples in place of the chips 35:44 really adds a nice amount of fiber to our dessert. 35:48 That's right. 35:49 Okay, so I just have added 35:52 our carob chips into the boiling creamer. 35:56 And you turn off the burner? 35:57 I did turn it off and this should 35:59 just very quickly melt to make a nice smooth sauce 36:03 that we can drizzle onto our-- 36:04 Just with the creamer? 36:06 Just with the creamer. Look at that. 36:07 If it doesn't quite-- if the chips don't quite melt 36:09 you can turn the burner back on again 36:12 but it should be good enough 36:14 just with bringing creamer to the boil. 36:17 Now this the-- once you drizzle it 36:19 and once it gets cold does it get hard 36:21 or does this remain soft? 36:23 It will harden up a little bit but with the creamer in there 36:27 it does keep a little bit 36:28 of a softer consistency, it won't harden. 36:30 Quite as hard as if it were the carob chips themselves. 36:33 Okay. 36:34 If want to make this at home, when I make it at home? 36:36 How long can I store it for? 36:38 And which other recipes I can use this for? 36:41 Well, you can use this carob fudge sauce 36:43 with lots of different things. 36:44 And it will store it in the refrigerator 36:45 for about five days. 36:46 Okay. 36:47 And what are some things 36:48 that we like to have our carob fudge sauce on? 36:50 Bananas. On bananas. 36:51 It's great dipped in bananas 36:53 and then you can roll in like chopped peanuts 36:55 and put them in the refrigirator 36:57 and make like a banana popsicle kind of thing. 36:59 Like clusters. Yep. 37:01 It's really great on ice-cream 37:02 like ice-cream sundae and that kind of a thing. 37:05 So there's lots of uses. 37:07 Luke, you used all of the apples quite amazing. 37:09 Would you like to have some of our-- 37:10 Yeah. Carob fudge drizzle. 37:12 While he's doing that 37:13 I am going to start with our peanut butter drizzle here. 37:15 Okay. 37:16 And again, this is a very simple recipe. 37:19 I have just a little bit of maple syrup. 37:22 You can also use the agave nectar. 37:23 Well, I want our friends to look at this, 37:25 what Luke is doing. 37:28 He's doing a good job there. 37:30 Okay, Luke, I want to be your neighbor. 37:33 Speaking of neighbors, 37:35 if you wouldn't mind grabbing that little basket over there. 37:38 Not at all. 37:39 We've made a cute little basket. 37:41 We always like to do kind things for our neighbors 37:44 and we made a cute little basket there. 37:46 And if you can see the tag there 37:47 it says nacho ordinary neighbor, 37:50 just playing off of the apple nachos. 37:52 In there we have everything 37:53 that you would need for your neighbors 37:55 to make their own batch of apple nachos. 37:57 We have a couple of good crisp apples in there, 37:59 some little Mason jars filled with our drizzle sauces 38:02 and then little cute baggies full of the resins and nuts 38:05 that we're going to be topping 38:06 our apple nachos with here in just a minute. 38:10 Very good. I love this concept. 38:12 The tag says, nacho ordinary neighbor. 38:15 Yeah. This is awesome. 38:17 Great way to go and meet your new neighbors 38:20 or if you need to bring, get well gift to someone 38:23 or someone's had a baby or thing like that 38:25 then it's a really nice thing that you can do. 38:27 And it's something that keeps for a while 38:29 so it's a dessert that they wouldn't have 38:30 to immediately eat as well. 38:32 So they could you know, have it 38:33 save it for the weekend. 38:34 Just load it up, Luke. 38:36 I know you are enjoying that. 38:39 You are gonna share it 38:40 with your friends here in studio so it's okay. 38:44 And this fudge drizzle, pardon me, 38:45 the peanut butter drizzle came together 38:46 in just a matter of probably about 30 seconds. 38:49 That was just quickly bringing that to little bit of a boil. 38:52 You don't want to take it too long 38:54 because otherwise it will burn. 38:56 So just keep the good eye on it. 38:58 That maple syrup in there will burn pretty quickly. 39:00 Now how active are you in the kitchen, Mr. Luke? 39:03 I see that-- Pretty active. 39:05 Pretty active. You like to help out. 39:08 He likes to create his own recipe, so. 39:09 Good. 39:10 Yeah, he has lots of fun in the kitchen. 39:12 Well, having-- diabetes you said, 39:15 we used to call juvenile-- 39:16 Yep, type 1 of juvenile diabetes. 39:18 Okay, you know it's such a blessing 39:20 to know these types of recipes that he can have 39:24 because many of our viewers have children like that too. 39:28 So this is so helpful a lot of times 39:30 and we don't have any health issues 39:33 and we don't know what to prepare for ourselves. 39:35 Let alone for someone that has a special need 39:38 such as this dietary issue 39:41 that you have, the juvenile diabetes. 39:44 And a lot of people these days are concerned with gluten 39:46 and that's obviously something 39:47 that will be gluten free as well. 39:48 So you can serve this to anyone who has gluten sensitivity. 39:51 Luke, why don't you put some of nuts on top? 39:53 Let's see what he is doing. 39:54 Obviously if someone has nut sensitivity 39:56 you wouldn't want to do all these toppings 39:57 but you can do a sunflower butter 40:00 or if it's peanut allergy then they could have 40:02 possibly almond butter or something like that. 40:04 Load it up, Luke. 40:05 You are doing a good job. Nice. 40:10 Okay, so we have the roasted almonds. 40:12 And we did toast these nuts in the oven 40:14 for about 10 minutes at the lower temperature oven 40:17 so there's extra crunch on with the nuts here. 40:20 And then if you want a little bit extra sweetness 40:22 we have some raisins that you can put on there, 40:24 you can use chopped dates, 40:25 you can just eliminate that all together as well. 40:27 Right. Right. Very good. 40:30 And this is all natural sweeteners. 40:33 And we don't have to worry about-- 40:35 Well, this looks amazing. You did an excellent job. 40:38 We have the beauty shot right here, the final product. 40:42 These are the apple nachos. 40:45 That's right, you heard correctly, apple nachos. 40:48 So we had the peanut drizzle on there 40:51 and also the fudge drizzle. 40:53 Yum, yum, yum. 40:55 I think I am gonna sneak a slice of apple. 40:57 May I? Yeah. 40:59 Well, I better try some. 41:00 You do too, Luke? 41:01 Let's try this. All right, here we go. 41:07 Very good. 41:08 Good job. Oh, wow. 41:10 I think I am gonna go sit in the corner 41:12 while you guys read the next recipe. 41:16 Our next recipe, we're making a couple of fun fruit salads. 41:20 The first one that we're making is the Racecar Salad. 41:22 And for that you'll need-- 41:33 And we also be making a Mango Hedgehog. 41:35 And for that you need-- 41:40 I am very excited and thankful for these recipes 41:43 because a lot of times we make salads, fruit salads 41:47 and we don't know what's in it. 41:48 And a lot of times kids are like, 41:50 I don't like this, I don't like that. 41:52 But this lady know exactly 41:54 what's in it and it's so much fun. 41:57 I wish I was a kid again. 41:59 Luke, what are you gonna be making? 42:01 We're going to be making racecar. 42:04 Racecar. Okay. 42:06 And, Annelise, you are gonna lead out doing which one? 42:09 Mango hedgehog. 42:10 All right, well, I love all these fruits. 42:13 Okay, mothers, tell us 42:14 how these recipes came about these ideas. 42:17 Stephanie? 42:18 Well, you know we're talking about eating the rainbow 42:20 and eating lots of different fruits and vegetables 42:22 and so we're looking at fun ways 42:24 to get the kids to eat more fruit. 42:26 And it's always fun to play with your food. 42:28 Yes. 42:29 And it's fun to create things and then we get to eat it. 42:31 I can't believe a mother should say that, 42:34 always hate to play with your food? 42:37 It is always okay to play with your food 42:39 if you eat it when you are done. 42:40 That's right. 42:41 We don't want to waste it, we just want to eat it. 42:42 That is true. 42:43 So we are looking different recipes 42:45 and different things the different ways 42:46 to make things look fun and cute. 42:47 And so it's hard to find a lot of butterflies 42:50 and flowers and stuff so we've tried to find 42:52 some that were friendly all the red 42:54 and the racecar is super friendly for boys. 42:56 Yes. 42:57 Because all boys like cars. Yes, they do. 42:59 Well, teach us how to make these-- 43:02 Okay, before we do that the first trick 43:04 to doing the racecar is the proper banana. 43:06 Opening it in the backwards. 43:09 The banana has to be-- it's the top of the-- 43:13 it's the one on the top of the bunch 43:14 that has a little curve in it. 43:15 You see? Okay. 43:17 Because this is the back of the racecar. 43:19 Oh. 43:20 And this is the front of the racecar. 43:21 So let's-- you'll see when it's all together. 43:23 But you need to check your bananas for that little curve. 43:26 All right. 43:27 Go ahead and open your banana. 43:30 Open it backward so that front doesn't get mashed. 43:33 You can do that. 43:34 That's how monkey opens the banana, you know. 43:35 That's right. That is the correct way. 43:37 It also keeps the strings from peeling off too, 43:40 if you peel it from the bottom. 43:42 You haven't peeled your banana? 43:43 And don't break it, keep the whole. 43:46 So you ladies try to figure out different ways 43:50 of making food fun in the kitchen. 43:53 Is there a time when you just run out of ideas 43:56 or do you say dear Sarah, you are dealing with Luke, 43:59 what I am going to make for him next? 44:02 Well, you know, again, we've talked about this 44:03 but it seems like whenever you let your kids get involve 44:05 or let them choose then there's a lot more like 44:08 what they are going to eat, what they are making. 44:10 So lot of times I'll just ask my kids, 44:12 what shall we make? 44:13 What vegetables do you want to have with? 44:15 That's a good idea. 44:16 Whatever we're having for dinner that night. 44:17 Okay, Luke, we're watching you. 44:18 All right. 44:19 What are you gonna do, Mr. Luke? 44:23 Next step, what is it? 44:25 You are gonna cut the kiwi. 44:27 Do you want me to cut the kiwi? 44:29 What are we using the kiwi for? 44:30 The kiwi is for the wheels. 44:33 Okay. Okay. 44:35 They are gonna cut the ends off. 44:37 Go ahead, Annelise, grab your kiwi 44:38 and go ahead and cut. 44:39 So your kids have been taught how to work with knife. 44:43 Yes, for sure. Very good. 44:45 How many wheels you're putting on your car? 44:47 Four. Four wheels? 44:49 Okay. 44:51 Annelise is preparing her-- Go ahead with that kiwi. 44:54 You got to cut them into-- 44:55 you have to make them thin enough to get four slices. 44:57 Four slices. So you have four wheels. 45:00 It's so nice to do activities where our children are invited. 45:04 I don't usually attend activities 45:07 that my children are not invited 45:09 because the short time that we have with our children, 45:13 I mean, they spend all day in school 45:16 so I don't want to give up my time with the kids. 45:19 So when we are in the kitchen 45:20 it's one of the places in the house 45:22 that we spend a lot of time in. 45:25 So we have family worship, we have family cooking, 45:29 family washing dishes, cleaning the house. 45:31 So it's all part of raising children 45:35 that are you know, independent. 45:38 And not only for now they can take these skills 45:40 into their adult life and they will be 45:41 just that much further ahead when they go to college 45:43 and that kind of things as well. 45:44 Definitely. 45:45 Okay, so here Luke is poking-- ouch, ouch. 45:51 Okay, so you have the kiwi wheels. 45:56 All right. 45:58 So here we're making the cars, vroom, vroom. 46:02 Very good. 46:04 So these kids actually eat these fruits 46:07 once you are done making the salad. 46:11 That's the best part. It's a fun salad. 46:15 Very good. All right. 46:16 So then you put strawberry on top. 46:20 So what is that suppose to be? 46:22 The hood? The person. 46:24 Oh, the person, all right. 46:28 Are you having the fun yet? 46:31 Are you having the fun yet, guys? 46:33 Yeah. Yeah. 46:34 Very good. That's the end of the top. 46:36 Slice the top off. 46:39 This is really good I think. 46:41 What comes to mind is like an adventures club 46:43 or it could be beavers club, 46:45 you know, that they can make-- making it exciting. 46:48 Perfect. 46:49 Kids have friends come over after school 46:52 and they want to have a snack. 46:53 Definitely surprising. Yeah. 46:54 They would have so much fun, 46:55 they could make it as an activity as well as-- 46:56 Awesome. 46:59 Very good. And then we have the head. 47:03 Oh, well, this car is done. 47:06 Well, I think we are missing something? 47:08 Oh, we are? What's that? 47:09 The guy needs a hat or some hair. 47:11 However you want to look at it. 47:12 I didn't put hat on the one we did 47:15 but they like the little hat. 47:16 Okay, now I got to see this little hat thing. 47:20 Okay, I think it's going-- 47:23 We're just having crazy hair day, 47:25 Annelise, crazy hair day. 47:26 Look at this, Annelise has a flat tire. 47:28 Let's bring it here. 47:30 There you go. There you go. 47:32 Oh, how much fun that is. 47:33 There's no wrong way to make it. 47:36 It's always cute 47:37 and it's always just the way you like it. 47:38 You know what it's all about, 47:39 it's of having a good time and eating healthy. 47:43 There's nothing wrong with that. 47:45 Oh, so here's the hair. 47:46 The hair is the little-- 47:47 Oh, oh, your toothpick isn't long enough. 47:49 Okay, so the key is to make sure 47:52 that the toothpick sticks out of the grape. 47:56 Just long enough to get through hair. 47:57 Just long enough to pin the hair on. 48:00 It's like a little topi. 48:05 There you go. There you go, yeah. 48:07 Looks awesome. Good job. 48:10 The wheels are ready to go. 48:12 Nice, vroom, vroom. 48:14 Let's go to the next recipe. 48:16 We have the hedgehog. 48:17 The hedgehog, that's right. 48:19 We're gonna move on to the little hedgehog. 48:20 Okay. Put the little car over here. 48:24 And the hedgehog is super easy. 48:25 We don't want to cut the mango right in half, 48:27 you want to cut it the other side of the pit 48:32 that's in the middle. 48:33 That's right. So there you go. 48:34 You can give that cheek, as we call it over to Lucas. 48:39 Use your knife to cut all the way through 48:40 or you're going to mess up if you your hedgehog. 48:42 Okay, then you put-- You cut that one off. 48:47 This knife little here-- this knife is a little bit-- 48:49 Dull. 48:50 But we want it dull for children. 48:52 We don't want too sharp. That's right. 48:54 Just keep going. You got right to the pit. 48:55 We're almost there. We're almost there. 48:58 We did it. Success. 49:00 We have successfully cut our-- now before you do it, 49:03 Annelise, show them what we are doing. 49:05 Okay. 49:06 Show them how to make the little, 49:08 the little things on the hedgehog. 49:10 We make one-- 49:11 Stop with that and let's use this knife. 49:13 That might cut the little lines better. 49:15 If you can put it flat so we can see. 49:18 You want to cut little lines straight through it. 49:22 Not through the skin. 49:23 Not through the skin, thought. 49:25 You want to cut it-- Only in the mango. 49:27 Only in the mango. Okay. 49:29 And then you want to make the, into little squares or diamonds 49:32 and the bigger you make them the bigger-- 49:35 What you call those things? Spines. 49:38 Quills, there you go and you can make them really small 49:40 and you can make them depending on 49:42 how well you cut them or how you like to cut them. 49:44 So Annelise is cutting her's-- 49:47 We've got to make food fun for our kids, you know. 49:51 We sometimes worry about our dinner, 49:53 we're going to put our dinner together, 49:55 we're going to have those Johnson's over 49:57 but we forget details, special details 50:00 for the menu for the children. 50:02 So even so if it's not a children's gathering 50:06 it's just nice to have-- to think about them. 50:09 They feel so special when you think about them. 50:12 I just love children and see their innovative ways of-- 50:17 you know, they teach me, you know. 50:19 And when they get involved it's just so encouraging. 50:23 Okay, Mr. Luke, how's it going? 50:26 Are you ready to do the side cuts 50:28 so we can do the quills and what else? 50:31 He's doing a good job there. Oh, yes. 50:34 He's gonna have little spines. 50:35 Yeah, you're gonna have big spines 50:36 and he's gonna have little spines. 50:38 That's good. 50:39 That way we can see both at the same time. 50:43 Yes. All right. 50:44 So, well, he's cutting here we let Annelise to continue. 50:48 You turn it inside out. 50:50 You just turn it inside out. 50:51 You cut it little bit that's okay. 50:53 We'll just push it that way. 50:55 Oh, there you go. There you go. 50:56 There they go. There you go. 50:58 And then you bring them down and you put his little nose on 51:02 which is going to be a cute little raspberry. 51:05 Okay. So we have a raspberry nose. 51:08 And then two eyes, we use raisins for the eyes. 51:11 Okay. 51:13 Mom and son team here. 51:16 Look at that. Yummy. 51:19 It's got lots of quills, doesn't he? 51:21 Here Lucas, there's a raspberry for his nose. 51:23 These quills need to come apart. 51:26 Yeah, your quills are kind of stuck together, aren't they? 51:28 That's okay, we'll just hook with it. 51:30 So the mango should be fairly ripe. 51:32 It is to be a pretty ripe little mango. 51:38 Stick these out with the toothpick if you-- 51:40 In you need to stay them in place. 51:43 Very good. 51:45 It's so much fun. All right, guys. 51:47 Well, we are going to pause now. 51:50 We're gonna go to your contact information 51:52 because you do have a cookbook available. 51:54 And also we're gonna take a break, 51:55 a news break and we will be right back. 52:00 If you like to purchase one of the cookbooks for yourself 52:03 or if you like to know more about this ministry 52:05 you can do so by writing to Emmanuel Institute, 52:09 PO Box 399, Pullman, MI 49450. 52:14 That's Emmanuel Institute, 52:16 PO Box 399, Pullman, MI 49450. 52:21 You can call 269-908-0446. 52:25 That's 269-908-0446. 52:29 You can also visit them online 52:31 at givethemsomethingbetter.com. 52:33 That's givethemsomethingbetter.com 52:36 or you can call the ABC for their book at 800-765-6955. |
Revised 2015-02-05